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Novel soy sauce brewing process with fermentation by using probiotics

A technology of probiotics and new technology, applied in the directions of bacteria, application, bifidobacteria, etc. used in food preparation, can solve the problems of insufficient sauce flavor, low content of beneficial components, and inability to meet the demand for sauce flavor of Chinese dishes, etc. Achieve the same effect of low temperature process and product yield

Pending Publication Date: 2020-05-22
山东三汇粮大食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the problem that it exists is that sauce fragrance is not enough, can not satisfy the demand of sauce fragrance of Chinese food dishes, and the content of beneficial component in the soy sauce that makes is not high

Method used

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  • Novel soy sauce brewing process with fermentation by using probiotics
  • Novel soy sauce brewing process with fermentation by using probiotics
  • Novel soy sauce brewing process with fermentation by using probiotics

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. Raw material processing: (soybean meal and fried wheat flour 55:45 ratio) 1650kg soybean meal is transported to the steaming ball through the storage warehouse, the soybean meal is dry steamed at 0.15Mpa for 10 minutes, and then according to the ratio of material to water 1:1.2, add 80°C hot water for 15 minutes Minutes, exhaust cold air at 0.15Mpa, steam at 0.18Mpal at 25°C for 15 minutes, quickly reduce the pressure to 0mpa, use the jet pump to cool down the temperature, and then take out the cold fan to cool down to 35°C and mix with 1350kg fried wheat flour, of which 55% of soybean meal and fried Wheat 45%; inoculate koji into disc koji making machine;

[0025] The said kind of koji is Yiyuan Kangyuan biotechnology soy sauce koji essence, and its addition amount is 3 / 10,000;

[0026] 2. Koji making: adjust the various functions of the koji making machine to the working state, control the temperature of the product at 28°C in the early stage, 30°C in the middle st...

Embodiment 2

[0032] 1. Raw material processing: (soybean meal and fried wheat flour 55:45 ratio) 1650kg soybean meal is transported to the steaming ball through the storage warehouse, the soybean meal is dry steamed at 0.15Mpa for 10 minutes, and then according to the ratio of material to water 1:1.2, add 80°C hot water for 15 minutes Minutes, exhaust cold air at 0.15Mpa, steam at 0.18Mpa at 125°C for 15 minutes, quickly reduce the pressure to 0mpa, use a jet pump to cool down the temperature, and then take out the cold fan to cool down to 35°C and mix with 1350kg fried wheat flour, of which 55% of soybean meal and fried Wheat 45%; inoculate koji into disc koji making machine;

[0033] The said kind of koji is Yiyuan Kangyuan biotechnology soy sauce koji essence, and its addition amount is 5 / 10,000;

[0034] 2. Koji making: adjust the various functions of the koji making machine to the working state, control the temperature of the product at 32°C in the early stage, 34°C in the middle stag...

Embodiment 3

[0040] 1. Raw material processing: (soybean meal and fried wheat flour 55:45 ratio)) 1650kg of soybean meal is transported to the steaming ball through the storage bin, the soybean meal is dry steamed at 0.15Mpa for 10 minutes, and then 80°C hot water is added according to the material-water ratio of 1:1.2 to moisten the water 15 minutes, 0.15Mpa cooling air, 0.18Mpa125℃ steam for 15 minutes, quickly reduce the pressure to 0mpa, jet pump to cool down the steam, and then take out the cold fan to cool down to 35℃ and mix with 1350kg fried wheat flour, of which 55% of soybean meal, Fried wheat 45%; inoculated koji into disc koji making machine;

[0041] The said kind of koji is Yiyuan Kangyuan biotechnology soy sauce koji essence, and its addition amount is 7 / 10,000;

[0042] 2. Koji making: adjust the various functions of the koji making machine to the working state, control the temperature of the product at 30°C in the early stage, 32°C in the middle stage, and 27°C in the late...

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Abstract

The invention relates to the technical field of soy sauce brewing, and in particular to a novel soy sauce brewing process with fermentation by using probiotics. The preparation process comprises the following steps: inoculating raw materials, preparing a starter, performing mixing with brine, performing early-stage fermenting, performing intermediate-stage fermenting, performing later-stage fermenting, performing squeezing to obtain oil, performing sterilizing, performing storing, performing blending, performing sterilizing, performing filling, performing inspecting, and performing warehousing. Through the process, sauce flavor of the product is increased; and probiotic bifidobacteria are added in a re-fermentation process, so that beneficial components of the product are increased by utilizing the probiotic bifidobacteria and metabolic substances of the probiotic bifidobacteria.

Description

Technical field: [0001] The invention relates to the technical field of soy sauce brewing, in particular to a new soy sauce brewing process fermented with probiotics. Background technique [0002] The current brewing of soy sauce generally adopts two processes of low-salt solid state or high-salt dilute state. Japanese-style soy sauce is a kind of "high-salt dilute state" brewing process, which is different from the common "sun-made" soy sauce in China. The characteristic of Japanese soy sauce is to ferment at low temperature first, inhibit bacteria from producing acid, and facilitate the decomposition of protein into amino acids, and then slowly raise the temperature to about 30 ℃ in the middle stage to ferment at a constant temperature to fully generate amino acids, organic acids, alcohols and other substances, and organic acids react with alcohols It is further converted into a fragrance substance-ester, and then pressed to extract oil. The soy sauce brewed by this kind ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L33/135
CPCA23L27/50A23L33/135A23V2002/00A23V2400/51A23V2200/3204A23V2200/3262A23V2200/324A23V2200/302A23V2200/30
Inventor 周坤三肖瑞海
Owner 山东三汇粮大食品有限公司