Soybean soaking water and application thereof

Abstract

The invention discloses soybean soaking water and application thereof, and belongs to the field of food processing. Soybean soaking water obtained after any one of soybean water, soybean meal water and soybean bran water is soaked, filtered and boiled under high pressure is adopted as a base material, the salt content of the soybean soaking water is adjusted to be 13.78%-15.45%, the total acid content of the soybean soaking water is adjusted to be 1.19-1.34%, and the pH value of the soybean soaking water is adjusted to be 4.60-4.74; 1.2-1.4 times of soybean soaking water is taken and mixed with yeast to prepare sauce mash, and segmented fermentation is conducted; and after the fermentation is finished, oil is taken for carrying out blending, sterilizing, filtering and packaging to obtain asoy sauce finished product. Traditional soybean water, soybean meal water or soybean bran water is not high in value, but when the soybean water, the soybean meal water or the soybean bran water is applied to the soy sauce production and processing process, soybean cell wall branched chains are opened by microorganisms after the soybean water, the soybean meal water or the soybean bran water jointly reacts with various microorganisms, and soybean protein is released from cell walls; and further, the content of total nitrogen and amino acid nitrogen in the brewed soy sauce is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a soaked bean water and its application in fermented products and a soy sauce product prepared by using the soaked bean water. Background technique [0002] Soy sauce originated in the Zhou Dynasty of my country and has a history of more than 2,000 years. It has become the most popular condiment in Asian countries, especially in some countries such as China, Japan, South Korea and Southeast Asia. In recent years, soy sauce has become more and more popular in western countries, and the demand is increasing day by day. Because soy sauce has obvious umami taste, rich amino acids and biologically active substances (protein and isoflavones) required by the human body, the global demand for soy sauce The demand is constantly increasing, and the annual output of our country is also constantly increasing. At present, my country is the largest producer of soy sauce in...

AI Technical Summary

Problems solved by technology

These by-products still contain about 20% crude protein, more than 40% dietary fiber and about 5% soluble carbohydrates, but most of them are directly discarded as processing waste or processed into rough feed, causing environmental pollution and resource pollution. waste of