Making method of high-salt diluted soy sauce containing high-flavor Baijiu distiller's grains

A technology for high-salt dilute soy sauce and strong-flavor liquor, which is applied in food science and other directions to achieve the effects of reducing fermentation costs, increasing added value and controllable production quality

Inactive Publication Date: 2019-04-12
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the shortcomings of the prior art and provide a method for making high-salt dilute soy sauce containing Luzhou-flavor distiller's grains. The method controls the proportion of Luzhou-flavor distiller's grains in the raw material to make high-...

Method used

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  • Making method of high-salt diluted soy sauce containing high-flavor Baijiu distiller's grains
  • Making method of high-salt diluted soy sauce containing high-flavor Baijiu distiller's grains
  • Making method of high-salt diluted soy sauce containing high-flavor Baijiu distiller's grains

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Experimental program
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Effect test

Embodiment 1

[0033] A method for preparing high-salt dilute soy sauce containing luzhou-flavor liquor lees, the steps are as follows:

[0034] ⑴ Soybeans are removed, washed and soaked for 8-12h;

[0035] ⑵Drain the soybeans, steam for 30min at 0.15-0.2MPa, stir-fry the wheat, and steam for 15-20min at 0.10-0.15MPa for aromatic white distiller's grains. After being out of the pot, mix the soybeans, sauteed wheat, and distiller's lees for 15-20 minutes. 38-43℃;

[0036] Wherein, the mass ratio of the soybeans, fried wheat, and Luzhou-flavor liquor lees is: 4.5:2.5:3;

[0037] ⑶Inoculate aspergillus oryzae kojicine at 0.3-0.5% of the total weight of the raw materials, stir and mix well, and put it in a 30℃ constant temperature incubator for accumulation and cultivation;

[0038] ⑷When the culture time is 15-18h, perform the first twisting, mix the previously accumulated and cultivated materials evenly, and continue the flat culture at 30℃; after 6-8h of culture, perform the second twisting and contin...

Embodiment 2

[0043] A method for preparing high-salt dilute soy sauce containing luzhou-flavor liquor lees, the steps are as follows:

[0044] ⑴ Soybeans are removed, washed and soaked for 12h;

[0045] ⑵Drain the soybeans, steam for 30min at 0.2MPa, fry the wheat, and steam for 15-20min with 0.10MPa of aromatic liquor lees. After being out of the pot, mix the soybeans, fried wheat and aromatic liquor with lees and stir to 38-43 ℃;

[0046] Wherein, the mass ratio of the soybeans, fried wheat, and Luzhou-flavor liquor lees is: 5:3:2;

[0047] ⑶Inoculate aspergillus oryzae kojicine at 0.3-0.5% of the total weight of the raw materials, stir and mix well, and put it in a 30℃ constant temperature incubator for accumulation and cultivation;

[0048] ⑷When the culture time is 15-18h, perform the first twisting, mix the previously accumulated and cultivated materials evenly, and continue the flat culture at 30℃; after 6-8h of culture, perform the second twisting and continue at 30℃ Tile culture

[0049] ⑸...

Embodiment 3

[0053] A method for preparing high-salt dilute soy sauce containing luzhou-flavor liquor lees, the steps are as follows:

[0054] ⑴ Soybeans are removed, washed and soaked for 8h;

[0055] ⑵Drain the soy beans, steam at 0.15MPa for 30min, fry wheat, gluten-flavored white distiller's grains, steam for 15-20min, after being out of the pot, mix the soybeans, stir-fried wheat, and gluten-flavored white lees to 38-43℃ ;

[0056] Wherein, the mass ratio of the soybeans, fried wheat, and Luzhou-flavor liquor lees is 5.5:3.5:1;

[0057] ⑶Inoculate aspergillus oryzae kojicine at 0.3-0.5% of the total weight of the raw materials, stir and mix well, and put it in a 30℃ constant temperature incubator for accumulation and cultivation;

[0058] ⑷When the culture time is 15-18h, perform the first twisting, mix the previously accumulated and cultivated materials evenly, and continue the flat culture at 30℃; after 6-8h of culture, perform the second twisting and continue at 30℃ Tile culture

[0059] ⑸ ...

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Abstract

The invention relates to a making method of high-salt diluted soy sauce containing high-flavor Baijiu distiller's grains. The making method comprises the following steps of (1) removing impurities ofsoybeans, performing thorough cleaning, and performing soaking; (2) uniformly mixing and stirring the cooked soybeans, with fried wheat and the high-flavor Baijiu distiller's grains to 38-43 DEG C; (3) performing inoculating with aspergillus oryzae koji, and performing piled culture; (4) turning over the koji and performing tiling for culturing; (5) collecting the koji; (6) stirring the made Daquwith salt water, and performing uniform mixing; and (7) performing fermentation at 15 DEG C for the first day, artificially adding lactic acid bacteria, then raising the temperature by 1 DEG C every day, after 15 days, raising the temperature to 30 DEG C, performing heat-insulating fermentation, at the 15th day of fermentation, adding salt-tolerant yeast, and then performing heat-insulating fermentation at 30 DEG C for 135-165 days, so as to obtain the high-salt diluted soy sauce containing high-flavor Baijiu distiller's grains. Through controlling the high-flavor Baijiu distiller's grains inthe raw materials, the production quality of the high-salt diluted soy sauce is controllable, the cost is reduced, besides, additional cost of the high-flavor Baijiu distiller's grains is also increased, the utilization problem of the high-flavor Baijiu distiller's grains is solved, and the fermentation cost of the high-salt diluted soy sauce is reduced.

Description

Technical field [0001] The invention belongs to the field of food technology, in particular to a method for preparing a high-salt dilute state soy sauce containing strong-flavor liquor lees. Background technique [0002] In 2017, the total production of Luzhou-flavor liquor industry in my country was 9.855 million tons. There are many problems in the utilization of Luzhou-flavor liquor lees, such as single application, low added value, oversupply in the market, serious secondary pollution, restricted geographical conditions, Incomplete use, etc. [0003] In addition, the high-salt dilute soy sauce production industry has problems such as high cost and high energy consumption for pure grain brewing. The raw materials for high-salt dilute soy sauce are soybeans (protein raw materials) and fried wheat (starch raw materials). The protein content of Luzhou-flavor liquor lees is about 14% and crude starch is about 16%. Therefore, a certain proportion of Luzhou-flavor liquor lees can be ...

Claims

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Application Information

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IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 齐威王维君鲍彦舟罗学刚王楠张同存
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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