Production method for re-fermenting soy sauce by using mixed enzyme preparation

A production method and re-fermentation technology, applied in food ingredients as odor improvers, food ingredients as taste improvers, food science, etc., can solve problems such as increasing the freshness of soy sauce, improve taste and aroma, reduce waste, and improve quality stable effect

Pending Publication Date: 2020-06-19
LAIZHOU SENSIR BREWING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] In order to solve the existing technical problems, the present invention provides a production method for re-fermenting soy sauce using a mixed enzyme preparation. By adding a mixed enzyme preparati

Method used

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[0030] Example 1

[0031] A kind of production method utilizing mixed enzyme preparation to ferment soy sauce again, comprises the following steps:

[0032] (1) Raw material processing; after the wheat is fried, it is crushed to make wheat flour, and the soybean meal is moistened;

[0033] (2) steaming material; after the soybean meal is moistened with water, the material is continuously steamed, the temperature of the steaming material is 130 ℃, and the time is 10 minutes;

[0034] (3) mixing koji; the steamed soybean meal of step (2) is mixed with the wheat flour prepared in step (1) at a weight ratio of 1.4:1, and lactic acid is added at the same time to adjust the pH of the mixture of soybean meal and wheat flour to 5.8, followed by Enter Aspergillus oryzae and ferment in the pond to obtain koji;

[0035] (4) making moromi; the koji prepared in step (3) is mixed with salt water with a concentration of 23g / 100ml, and then pumped into a fermenter to obtain moromi. The weig...

Example Embodiment

[0074] Example 2

[0075] A kind of production method utilizing mixed enzyme preparation to ferment soy sauce again, comprises the following steps:

[0076] (1) Raw material processing; after the wheat is fried, it is crushed to make wheat flour, and the soybean meal is moistened;

[0077] (2) Steaming material; after the soybean meal is moistened with water, the material is continuously steamed, the temperature of the steaming material is 130°C, and the time is 5 minutes;

[0078] (3) mixing koji; the soybean meal steamed in step (2) is mixed with the wheat flour prepared in step (1) in a weight ratio of 1.2:1, and lactic acid is added at the same time to adjust the pH of the mixture of soybean meal and wheat flour to 5.5, followed by Enter Aspergillus oryzae, enter the pond and ferment to obtain unstrained spirits koji;

[0079] (4) making soy sauce; mixing the unstrained spirits koji prepared in step (3) with salt water with a concentration of 20 to 25g / 100ml, and then pu...

Example Embodiment

[0094] Example 3

[0095] A kind of production method utilizing mixed enzyme preparation to ferment soy sauce again, comprises the following steps:

[0096] (1) Raw material processing; after the wheat is fried, it is crushed to make wheat flour, and the soybean meal is moistened;

[0097] (2) steaming material; after the soybean meal is moistened with water, the material is continuously steamed, the temperature of the steaming material is 130 ℃, and the time is 15 minutes;

[0098] (3) mixing koji; the soybean meal steamed in step (2) is mixed with the wheat flour prepared in step (1) in a weight ratio of 1.6:1, and lactic acid is added at the same time to adjust the pH of the mixture of soybean meal and wheat flour to 6.0, followed by Enter Aspergillus oryzae, enter the pond and ferment to obtain unstrained spirits koji;

[0099] (4) making soy sauce; the koji prepared in step (3) is mixed with salt water with a concentration of 25g / 100ml, and then pumped into a fermenter ...

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Abstract

The invention discloses a production method for re-fermenting soy sauce by using a mixed enzyme preparation. The production method comprises the following steps: raw material treatment, material steaming, mixed starter propagation, soy sauce mash preparation, tank fermentation, squeezing, re-fermentation and sterilization, wherein the weight ratio of peptidase to glutaminase to cellulase to pectinase is 5:3:1:1, the concentration of light salt brine is 8-12 g/100 ml, the weight ratio of mixed enzyme to the light salt brine in the mixed enzyme preparation is 1: (4-6), and the addition weight ofthe mixed enzyme preparation is 0.1% of that of raw soy sauce. The mixed enzyme preparation is added to the raw soy sauce obtained after soy sauce fermentation and squeezing, and re-fermentation of the soy sauce is performed, so that the freshness of the soy sauce is improved, and primary precipitation of the soy sauce is effectively reduced.

Description

technical field [0001] The invention relates to the technical field of food fermentation engineering, in particular to a production method for re-fermenting soy sauce using a mixed enzyme preparation. Background technique [0002] Soy sauce is a seasoning made from soybean-based protein raw materials and wheat-based starch raw materials through microbial fermentation. The main components of soy sauce include nitrogen components of amino acids and peptides, sugar components and polysaccharides, organic acids, alcohols and esters. Among the nitrogen components, peptide macromolecules account for about 40%, and amino acid small molecule substances account for about 60%. Amino acid nitrogen content and glutamic acid content are one of the main indicators of soy sauce quality. Amino acids provide the freshness of soy sauce. Delicious taste, glutamic acid is the main taste substance. The existing soy sauce production process is: raw material cooking, koji cultivation, soy sauce ...

Claims

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Application Information

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IPC IPC(8): A23L27/50
CPCA23L27/50A23V2002/00A23V2200/16A23V2200/15
Inventor 曲冠云
Owner LAIZHOU SENSIR BREWING FOOD
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