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

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 ...

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-salt dilute soy sauce The production quality of state soy sauce is controllable, the cost is reduced, the added value of Luzhou-flavor distiller's grains is improved, the problem of utilization of Luzhou-flavor distiller's grains is solved, and the fermentation cost of high-salt dilute soy sauce is reduced

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