Pure draft soy sauce with rich enzymes and preparation method thereof

A pure raw, soy sauce technology, applied in the field of brewing soy sauce, can solve the problems of soy sauce flavor influence, low content of active ingredients, bad influence on soy sauce quality, etc.

Inactive Publication Date: 2019-08-20
LAIZHOU SENSIR BREWING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] However, in the existing soy sauce brewing production process, the content of various enzymes and bio-based active ingredients after the final fermentation is very low; on the other hand, in the soy sauce production process, microorganisms in the environment and raw materials may participate in the brewing of soy sauce Therefore, the final raw soy sauce obtained by pressing and filtering will contain a lot of miscellaneous bacteria, which will have a negative impact on the quality of soy sauce

Method used

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  • Pure draft soy sauce with rich enzymes and preparation method thereof
  • Pure draft soy sauce with rich enzymes and preparation method thereof
  • Pure draft soy sauce with rich enzymes and preparation method thereof

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preparation example Construction

[0024] The invention provides a kind of preparation method of ferment-rich pure raw soy sauce, described preparation method comprises the following steps:

[0025] (1) Pulverize the wheat grain after stirring to obtain wheat flour;

[0026] (2) Weakly acidic water and soybean meal are mixed according to the mass ratio of (1.0~1.5):1 and then steamed to obtain steamed material; the pH value of the weakly acidic water is 5.5~6.0;

[0027] (3) the wheat flour obtained in step (1) and the steamed material obtained in step (2) are mixed and inoculated with Aspergillus oryzae according to a mass ratio of 1:(1.2~1.6), and cultured to obtain koji material;

[0028] (4) After mixing and fermenting the koji material obtained in step (3) with the aqueous sodium chloride solution for 20 days, inoculate saccharomyces, heat up and ferment for 60 days, and obtain soy mash; the mass ratio of the koji material and the aqueous sodium chloride solution is 1 :(1.4~2.0);

[0029] (5) saccharifyi...

Embodiment 1

[0044] 1) Raw material handling

[0045] 1.1) Weigh 10,000kg of wheat, fry the wheat at 260°C until the puffing degree reaches 1.60, and then crush it to 25% under a 30-mesh sieve;

[0046] 1.2) Steaming material: Weigh 13000kg defatted soybean meal, add 0.015% lactic acid to adjust the pH of water to 5.7 to obtain weak acid water, mix soybean meal and weak acid water according to the quality of 1:1.2, and steam at 130°C for 5 minutes to obtain pH 5.7 steaming material;

[0047] 2) Mixed koji making: mix the steamed soybean meal with the prepared wheat flour, the pH of the mixture is 5.7, then add 0.15% Aspergillus oryzae, and put it into the pond for fermentation; the temperature of the fermentation product is controlled at 32-34°C in the early stage, Cultivate for 4 hours; after 4 hours of static cultivation, the temperature of the product rises, and the circulating air is turned on to adjust the temperature of the product to control 32-34°C; after 14-15 hours, the agglomer...

Embodiment 2

[0056] 1) Raw material handling

[0057] 1.1) Weigh 10,000kg of wheat, fry the wheat at 270°C until the puffing degree reaches 1.60, and then crush it to 25% under a 30-mesh sieve;

[0058] 1.2) Steaming material: Weigh 12000kg defatted soybean meal, add 0.02% lactic acid to adjust the pH of water to 5.5 to obtain weak acid water, mix soybean meal and weak acid water according to the quality of 1:1.3, steam at 135°C for 5 minutes to obtain pH 5.5 steaming material;

[0059] 2) Mixed koji making: Mix the steamed soybean meal with the prepared wheat flour, the pH of the mixture is 5.5, then add 0.1% Aspergillus oryzae, and put it into the pond for fermentation to make koji; the temperature of the fermentation product is controlled at 32-34°C in the early stage, Cultivate for 3.5 hours; after 3.5 hours of static cultivation, the temperature of the product rises, and the circulating air is turned on to adjust the temperature of the product to control 32-34°C; after 14-15 hours, t...

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Abstract

The invention provides pure draft soy sauce with rich enzymes and a preparation method thereof, and relates to the technical field of fermented soy sauce. The pure draft soy sauce with rich enzymes disclosed by the invention has superoxide dismutase activity which is 3.5 times or above that of common soy sauce on the market, as well as glucoamylase activity which is also far higher than the glucoamylase activity of the common soy sauce on the market. Total number of bacterial colonies of the pure draft soy sauce with rich enzymes disclosed by the invention can be below 100 cfu/mL without heating-sterilizing, so that, good shelf life is ensured. Moreover, freshness and bioactive substances of the pure draft soy sauce with rich enzymes disclosed by the invention are preserved, so that, the pure draft soy sauce is more suitable for Japanese cuisines; and the pure draft soy sauce is better in taste.

Description

technical field [0001] The invention belongs to the technical field of brewing soy sauce, and in particular relates to an enzyme-rich pure raw soy sauce and a preparation method thereof. Background technique [0002] Soy sauce is fermented from soybeans or defatted soybeans, wheat or flour, and edible salt as the main raw materials. It is an indispensable traditional condiment in the daily life of the broad masses of people in our country, and is also popular among Western consumers. During the koji making and fermentation production process of soy sauce brewing, a large number of enzyme components are produced: various enzymes and bio-based active ingredients, it is these enzymes and bio-based active ingredients that ferment the soy sauce raw materials into delicious flavors and rich nutrients condiments, making soy sauce an indispensable must-have for a variety of dishes. At the same time, these enzyme bio-based active ingredients also have two other functions: 1) It is b...

Claims

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Application Information

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IPC IPC(8): A23L3/00A23L27/50A23L33/00
CPCA23L3/00A23L27/50A23L33/00A23V2002/00A23V2200/30
Inventor 曲冠云王新杰三根秀治刘晓帮
Owner LAIZHOU SENSIR BREWING FOOD
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