Method for quickly brewing soy sauce and soy sauce prepared by method

Abstract

According to the method, through specific raw material composition and a preparation process, the fermentation period of the soy sauce can be greatly shortened to be within 70 days, the red index of finished crude oil can reach 6.5 or above, the color rate can reach 1000 or below, the ammonia nitrogen content is higher than 1.1 g / 100 mL, the turbidity is still 30 NTU or below after the soy sauce is placed for half a year, and secondary precipitation is avoided; moreover, the sauce flavor strength of the soy sauce is not obviously changed, the quality of the soy sauce is obviously improved while the cost is reduced, and good economic benefits are achieved.

Description

Technical Field

[0001] The invention relates to the technical field of soy sauce production, and in particular to a method for quickly brewing soy sauce and the soy sauce prepared by the method. Background Art

[0002] Soy sauce is primarily a condiment made from soybeans or soybean meal, wheat flour, or wheat, fermented with a variety of microorganisms. Its rich free amino acid content gives it a delicious flavor. High-salt, dilute fermentation is currently the predominant process for soy sauce production. First, high-quality soybeans and wheat or wheat flour are selected. After being steamed and soaked, the soybeans are mixed evenly with wheat flour or roasted wheat. After cooling, microorganisms such as Aspergillus oryzae are inoculated and a koji is prepared under specific temperature and humidity conditions. This koji is then mixed with salt water to create a fermented mash. This fermentation allows various enzymes to fully function, gradually breaking down proteins and starches in the raw materials into amino acids, sugars, and other components, giving the soy sauce its unique color, aroma, and flavor. Finally, after months or even longer of fermentation, the liquid from the mash is separated through pressing, yielding raw soy sauce. This is then filtered and sterilized to remove impurities and microorganisms, resulting in a fragrant and delicious soy sauce.

[0003] However, existing high-salt, dilute fermented soy sauce production processes present the following challenges: First, the fermentation cycle can be as long as three months, impacting production capacity. Second, while the fermented raw materials provide a significant sugar source, their rich xylose easily reacts with amino acids, resulting in a darker soy sauce color. Furthermore, high-temperature stir-frying further increases the soy sauce's color. Third, finished high-salt, dilute soy sauce products on the market are commonly subject to precipitation, primarily due to insufficient fermentation, which results in the precipitation of soybean globulin, impacting the quality of the soy sauce. Existing technologies primarily address these issues through forced shortening of fermentation times and membrane filtration, but these approaches are limited in industrial feasibility, are costly, and result in significant quality variations and unstable results.

[0004] Therefore, developing a high-quality soy sauce that can effectively shorten the fermentation time, has low color rate and less precipitation is a technical problem to be solved urgently in this field. Summary of the Invention

[0005] The purpose of the present invention is achieved through the following technical solutions:

[0006] A first aspect of the present invention provides a method for quickly brewing soy sauce, comprising the following steps:

[0007] S1. Strain culture: using MRS medium with a concentration of 30-40 g / L and culturing at 25-35°C for 18-36 hours to obtain a Lactobacillus prozyme seed solution; using PDA medium with a concentration of 40-50 g / L and culturing at 25-35°C for 12-20 hours to obtain a Saccharomyces rouxii seed solution;

[0008] S2 Steaming Material: Select dry soybean meal, roasted wheat and yellow wine lees powder that are free of insect bites and mildew as raw materials, dry-steam the soybean meal and yellow wine lees powder at 100-120℃ for 10-20min respectively, then add 0.8-1.1 times the weight of 60-80℃ warm water, steam at 120-125℃ for another 10-30min, cool, and then mix the soybean meal, roasted wheat and yellow wine lees powder evenly according to the mass ratio to form the material, and set aside;

[0009] S3 koji making: add β-glucanase to the above materials and stir evenly, wait until the material temperature drops to 32-40 ℃, inoculate Aspergillus oryzae seed koji into the material, control the temperature at 25-35 ℃, and the humidity is above 80%. When the koji material temperature reaches 34-38 ℃, the koji material is agglomerated and covered with mycelium, and the first turning of the koji can be performed; continue to control the material temperature at 32-38 ℃ through circulating air cultivation, wait until the koji material agglomerates and the mycelium is plump, and turn the koji for the second time; continue to control the material temperature at 32-38 ℃ through circulating air cultivation, wait until the koji material is covered with yellow-green spores, the koji material is loose and smooth, and mix the koji material to obtain koji;

[0010] S4: Suck the koji into a pneumatic stirring mash fermentation tank, add brine containing proline protease and acid protease at a mass ratio of 1.8 to 2.2 times, ventilate and stir evenly, and the brine temperature is 35 to 45 ° C and the concentration is 15 to 18 ° Bé;

[0011] S5 fermentation: S51 high temperature fermentation: control the fermentation tank temperature at 40-45°C, ferment for 28-30 days, and aerate and stir for 5-20 minutes every day;

[0012] S52: Keep warm and ferment: lower the temperature to 30°C, inoculate the activated Saccharomyces rouxii seed solution activated in advance in step S1 on the 31st day of fermentation, and inoculate the protein-generating Lactobacillus seed solution activated in step S1 on the 35th day of fermentation, aerate and stir for 3 minutes every 3 days, and continue to ferment at a constant temperature for 60 to 90 days to obtain fermented mature sauce mash;

[0013] S6: Pressing: Pressing the mature mash to separate the mash residue from the crude oil, and controlling the moisture content of the mash residue to be within 30% w / w;

[0014] S7 Sterilization: The crude oil obtained in the above step is sterilized at high temperature instantaneously, and then rapidly cooled to below 60°C after sterilization, and pumped into a storage tank for heat sinking. The supernatant is filtered through a plate and frame filter to obtain the finished crude oil. A portion of the sample is placed in a glass bottle and sealed;

[0015] S8 Finished Crude Oil Testing: The finished crude oil is tested for ammonia nitrogen, total nitrogen, redness value, and color rate. The crude oil is placed in sealed glass bottles at room temperature for 50-70 days, and the secondary precipitation of soy sauce is observed;

[0016] Furthermore, in S2, the dry steaming temperature is 100-120°C;

[0017] Furthermore, in S2, the re-steaming temperature is 120-125°C

[0018] Furthermore, in S2, the soybean meal, fried wheat, and rice wine lees powder are uniformly mixed in a mass ratio of 5.5-6:2.5-4.5:0-2 to form a material;

[0019] Furthermore, in S3, the inoculation amount of the β-glucanase is 0.1 to 0.3% w / w of the material;

[0020] Furthermore, in S3, the inoculum amount of Aspergillus oryzae is 2-6‰ w / w of the material;

[0021] Furthermore, in S4, the saline contains 0.01% to 0.03% w / w and 0.05% to 0.1% w / w proline protease and acid protease;

[0022] Furthermore, in S52, the inoculation amount of the rouxigenin seed solution is 3 to 6‰ of the mass of the mash;

[0023] Furthermore, in S52, the inoculation amount of the protein-generating lactobacillus seed liquid is 3 to 6‰ of the mass of the mash;

[0024] Furthermore, in S7, the high temperature instantaneous sterilization temperature is 120-130° C. and the time is 15-25 seconds;

[0025] The second aspect of the present invention provides a quick-brewed soy sauce prepared by any of the above methods;

[0026] Beneficial effects

[0027] The present invention provides a method for quickly brewing soy sauce and the soy sauce prepared by the method, wherein: (1) high-protein yellow wine lees powder and β-glucanase are added in the soy sauce koji making process to reduce the amount of wheat flour added; not only can the waste yellow wine lees be used to reduce costs, but also the addition of a large amount of fried wheat can be avoided, which leads to an excessively high xylose content in the koji raw material, thereby making the color of the fermented soy sauce darker; β-glucanase can decompose the glucan in wheat and soybean meal into glucose, thereby facilitating the provision of a red color value for the soy sauce during the fermentation process.

[0028] (2) During the soy sauce fermentation process, proline protease and acid protease are added in the first stage. After a period of high-temperature fermentation at 40-45°C, the protein in the koji, especially soybean globulin, can be quickly enzymatically hydrolyzed under optimal temperature conditions, which can shorten the fermentation cycle and reduce the risk of secondary precipitation, and quickly increase the ammonia nitrogen and total nitrogen content of the soy sauce mash; in the second stage, the fermentation temperature is controlled at 30°C, and Lactobacillus protease and Saccharomyces rouxii are added for further fermentation to quickly produce flavor substances, improve material utilization, and reduce precipitation.

[0029] (3) The fermentation period of soy sauce brewed by the method of the present invention can be shortened to less than 70 days, the red index of the finished crude oil can reach above 6.5, the color rate can reach below 1000, the ammonia nitrogen content is higher than 1.1 g / 100 mL, the turbidity is still below 30 NTU after being placed for half a year, and there is no secondary precipitation. DETAILED DESCRIPTION

[0030] The present invention will be further described below with reference to the examples.

[0031] The proteinogenic Lactobacillus (HSCY2124) described in the present invention is isolated from fermented soybean paste, and the disclosure thereof can be found in the public text of Chinese patent application 202410233014.1.

[0032] Example 1

[0033] A method for quickly brewing soy sauce comprises the following steps:

[0034] S1 bacterial culture: using MRS medium with a concentration of 30g / L to activate protein original enzyme lactobacillus, culturing at 25℃ for 18h to obtain original enzyme lactobacillus seed liquid; using PDA medium with a concentration of 40g / L to activate rouxigenin yeast, culturing at 25℃ for 12h to obtain rouxigenin yeast seed liquid; S2 steaming material: selecting dry soybean meal, fried wheat and yellow wine lees powder without insect bites or mildew as raw materials, dry steaming soybean meal and yellow wine lees powder at about 100℃ for 20min, then adding 0.8 times 60℃ warm water to moisten the material, and then steaming at 120℃ for 20min. After the steaming is completed and cooled slightly, mix them according to the mass ratio of soybean meal: fried wheat: yellow wine lees powder of 5.5:4.5:0; S3 koji making: adding the above Add β-glucanase to the mixed koji material at a ratio of 0.1% w / w, and stir evenly; wait until the material temperature drops to about 32°C, inoculate 2‰ w / w of Aspergillus oryzae seed koji, control the room temperature at 25°C and the humidity at 80%, until the koji material matures in the later stage, when the material temperature reaches about 34°C, the koji material is agglomerated and covered with mycelia, a koji turning machine can be used for the first turning, continue circulating air, control the material temperature at 32°C, and then cultivate, wait until the koji material is agglomerated and the mycelia are plump, perform the second turning, continue circulating air cultivation, control the material temperature at 32°C, wait until the koji material is covered with yellow-green spores and the koji material is loose and smooth, and mix to obtain finished koji; S4 is put into the tank: the finished koji prepared in the above step is sucked into a pneumatic stirring sauce mash fermentation In a tank, prepare 15°Bé brine at 35°C, stir 0.01% w / w and 0.05% w / w of proline protease and acid protease into the brine respectively, add 15°Bé brine in an amount 1.8 times the mass of the finished koji into the fermenter, and ventilate and stir evenly; S5 fermentation: S51 high temperature fermentation: control the temperature of the fermenter to 40°C and ferment for 28 days; ventilate and stir for 5 minutes every day; S52 heat preservation fermentation: keep the temperature at 30°C and ferment, inoculate 3‰ of the mass of the sauce mash in advance on the 31st day of fermentation with 3‰ of the mass of the sauce mash in advance with the activated proteinase Lactobacillus seed liquid, and ventilate and stir for 3mi every 3 days during the period. n, continue constant temperature fermentation for 90 days to obtain fermented mature sauce mash; S6 pressing: the fermented mature sauce mash in the above step is pressed by a vertical press to separate the sauce residue and crude oil, and the water content of the sauce residue is controlled within 28% w / w; S7 sterilization: the crude oil obtained in the above step is subjected to high-temperature instantaneous sterilization at 120°C for 25 seconds, and then rapidly cooled to below 60°C after sterilization, pumped into a storage tank for heat sinking, and the supernatant is filtered through a plate and frame filter to obtain finished crude oil. Part of the sample is taken and placed in a glass bottle, which is sealed; S8 finished crude oil testing: the finished crude oil is tested for ammonia nitrogen, total nitrogen, red value, color rate, and sauce aroma intensity. The crude oil in the sealed glass bottle is placed at room temperature for 50 days, and the secondary precipitation of soy sauce is observed.

[0035] Example 2

[0036] A method for quickly brewing soy sauce comprises the following steps:

[0037] S1. Bacterial culture: activating Lactobacillus prozyme with MRS medium at a concentration of 40 g / L, culturing at 35°C for 36 hours to obtain Lactobacillus prozyme seed liquid; activating Saccharomyces rouxii with PDA medium at a concentration of 50 g / L, culturing at 35°C for 20 hours to obtain Saccharomyces rouxii seed liquid; S2. Steaming: selecting dry soybean meal, fried wheat, and rice wine lees powder that are not bitten by insects or mold as raw materials, dry-steaming soybean meal and rice wine lees powder at about 120°C for 10 minutes, then adding 1.1 times 80°C warm water to moisten the material, and then steaming at 125°C for 10 minutes. After the steaming is completed and cooled slightly, mixing them according to the mass ratio of soybean meal: fried wheat: rice wine lees powder of 6:2.5:2; S3. Koji making: adding the above materials to the Add β-glucanase to the mixed koji material at a ratio of 0.3% w / w and stir evenly; wait until the material temperature drops to about 40°C, inoculate 6‰ w / w of Aspergillus oryzae seed koji, control the room temperature to 35°C, and the humidity to more than 90%, until the koji material matures in the later stage, when the material temperature reaches about 38°C, the koji material is agglomerated and covered with mycelium, and a koji turning machine is used for the first turning, and the circulating air is continued to control the material temperature to 38°C, and then cultured, and the koji material is agglomerated and the mycelium is plump for the second turning, and the circulating air culture is continued to control the material temperature to 38°C, and the koji material is covered with yellow-green spores and is loose and smooth, and then mixed to obtain finished koji; S4 is put into the tank: the finished koji prepared in the above step is sucked into a pneumatic stirring sauce mash fermentation In a tank, prepare 40°C 18°Bé brine, add 0.03% w / w and 0.1% w / w proline protease and acid protease to the brine respectively, add 2.2 times the mass of 18°Bé brine to the fermentation tank, ventilate and stir evenly; S5 fermentation: S51 high temperature fermentation: control the temperature of the fermentation tank at 45°C, ferment for 30 days; ventilate and stir for 20 minutes every day; S52 heat preservation fermentation: keep the temperature at 30°C for fermentation, inoculate 6‰ of the mass of the sauce mash on the 35th day of fermentation with pre-activated Roux yeast seed liquid, and inoculate 6‰ of the mass of the sauce mash on the 35th day of fermentation with pre-activated proteinase Lactobacillus seed liquid, and ventilate and stir for 3mi every 3 days during the period. n, continue constant temperature fermentation for 60 days to obtain fermented mature sauce mash; S6 pressing: the fermented mature sauce mash in the above step is pressed by a vertical press to separate the sauce residue and crude oil, and the water content of the sauce residue is controlled within 28% w / w; S7 sterilization: the crude oil obtained in the above step is subjected to high-temperature instantaneous sterilization at 130°C for 15 seconds, and then rapidly cooled to below 60°C after sterilization, pumped into a storage tank for heat sinking, and the supernatant is filtered through a plate and frame filter to obtain finished crude oil. Part of the sample is taken and placed in a glass bottle, which is sealed; S8 finished crude oil testing: the finished crude oil is tested for ammonia nitrogen, total nitrogen, red value, color rate, and sauce aroma intensity. The crude oil in the sealed glass bottle is placed at room temperature for 70 days, and the secondary precipitation of soy sauce is observed.

[0038] Example 3

[0039] A method for quickly brewing soy sauce comprises the following steps:

[0040] S1. Bacterial culture: activating Lactobacillus prozyme with MRS medium at a concentration of 36.6 g / L, culturing at 30°C for 24 h to obtain Lactobacillus prozyme seed liquid; activating Saccharomyces rouxii with PDA medium at a concentration of 46 g / L, culturing at 28°C for 16 h to obtain Saccharomyces rouxii seed liquid; S2. Steaming: selecting dry soybean meal, fried wheat, and rice wine lees powder that are not bitten by insects or mold as raw materials, dry-steaming soybean meal and rice wine lees powder at about 110°C for 15 min, then adding 1 times of 70°C warm water to moisten the material, and then steaming at 121°C for 20 min. After the steaming is completed and cooled slightly, mixing them according to the mass ratio of soybean meal: fried wheat: rice wine lees powder of 5.6:3:1.5; S3. Koji making: adding the above materials to the mixture; Add β-glucanase to the mixed koji material at a ratio of 0.2% w / w and stir evenly; wait until the material temperature drops to about 36°C, inoculate 4‰ w / w of Aspergillus oryzae seed koji, control the room temperature to 30°C and the humidity to more than 85%, until the koji material matures in the later stage, when the material temperature reaches about 36°C, the koji material is agglomerated and covered with mycelia, the koji turning machine can be used for the first turning, continue to circulate air, control the material temperature to 35°C, and then cultivate, wait until the koji material is agglomerated and the mycelia are plump, turn the koji for the second time, continue to circulate air and cultivate, control the material temperature to 34°C, wait until the koji material is covered with yellow-green spores and the koji material is loose and smooth, mix and obtain the finished koji; S4 is put into the tank: the finished koji prepared in the above step is sucked into a pneumatic stirring sauce mash fermentation machine In a fermentation tank, prepare 17°Bé brine at 40°C, stir 0.02% w / w and 0.08% w / w of proline protease and acid protease into the brine respectively, add 17°Bé brine 1.9 times the mass of the finished koji into the fermentation tank, ventilate and stir evenly; S5 fermentation: S51 high temperature fermentation: control the temperature of the fermentation tank at 43°C, ferment for 29 days; ventilate and stir for 10 minutes every day; S52 heat preservation fermentation: keep the temperature at 30°C for fermentation, inoculate 5‰ of the mass of the sauce mash in advance of activated Roux yeast seed liquid on the 31st day of fermentation, and inoculate 5‰ of the mass of the sauce mash in advance of activated proteinase Lactobacillus seed liquid on the 35th day of fermentation, and ventilate and stir for 3m every 3 days during this period. in, and continue the constant temperature fermentation for 74 days to obtain fermented mature sauce mash; S6 pressing: the sauce mash fermented in the above step is pressed by a vertical press to separate the sauce residue and crude oil, and the water content of the sauce residue is controlled within 28% w / w; S7 sterilization: the crude oil obtained in the above step is subjected to high-temperature instantaneous sterilization at 121°C for 20 seconds, and then rapidly cooled to below 60°C after sterilization, pumped into a storage tank for heat sinking, and the supernatant is filtered through a plate and frame filter to obtain finished crude oil. Partial samples are taken and placed in glass bottles, which are sealed; S8 finished crude oil testing: the finished crude oil is tested for ammonia nitrogen, total nitrogen, red value, color rate, and sauce aroma intensity, and the crude oil in the sealed glass bottles is placed at room temperature for 60 days to observe the secondary precipitation of soy sauce.

[0041] Comparative Example 1

[0042] A method for quickly brewing soy sauce comprises the following steps:

[0043] S1 bacterial culture: using MRS medium with a concentration of 30 g / L to activate protein original enzyme lactobacillus, culturing at 25 ° C for 18 hours to obtain original enzyme lactobacillus seed liquid; using PDA medium with a concentration of 40 g / L to activate rouxigensis yeast, culturing at 25 ° C for 12 hours to obtain rouxigensis yeast seed liquid; S2 steaming material: selecting dry soybean meal, fried wheat, and yellow wine lees powder that are not bitten by insects and mold as raw materials, dry-steaming soybean meal and yellow wine lees powder at about 100 ° C for 20 minutes, then adding 0.8 times 60 ° C warm water to moisten the material, and then steaming at 120 ° C for 20 minutes. After the steaming is completed and cooled slightly, the soybean meal: fried wheat: yellow wine lees powder are mixed in a mass ratio of 5.5:4.5:0. S3 koji making: wait for the material temperature to drop to about 32 ℃, inoculate 2‰ w / w of Aspergillus oryzae seed koji, control the room temperature at 25 ℃, the humidity at 80%, until the late koji material matures, when the material temperature reaches about 34 ℃, the koji material agglomerates and is covered with mycelium, you can use the koji machine for the first koji turning, continue the circulating air, control the material temperature at 32 ℃, and then cultivate, wait for the koji material to agglomerate, mycelium plump for the second koji turning, continue the circulating air culture, control the material temperature at 32 ℃, wait for the koji material to be covered with yellow-green spores, the koji material is loose and smooth, mix to obtain koji; S4 into the tank: the koji prepared in the above steps is sucked into a pneumatic stirring sauce fermentation tank, prepare 35 ℃ 15 ° Bé brine, to the brine 0.01% w / w and 0.05% w / w proline protease and acid protease were respectively mixed in, and 15°Bé brine with a volume of 1.8 times the mass of the finished koji was added to the fermenter, and the mixture was ventilated and stirred evenly; S5 fermentation: S51 high temperature fermentation: the fermenter temperature was controlled at 40°C and fermented for 28 days; ventilation and stirring were performed for 5 minutes every day; S52 heat preservation fermentation: the temperature was kept at 30°C for fermentation, and 3‰ of the pre-activated Roux yeast seed liquid of the mass of the sauce mash was inoculated on the 31st day, and 3‰ of the pre-activated proteinase Lactobacillus seed liquid of the mass of the sauce mash was inoculated on the 35th day. During this period, ventilation and stirring were performed for 3 minutes every 3 days, and constant temperature fermentation was continued until 9 3 days, to obtain fermented mature sauce mash; S6 pressing: the fermented mature sauce mash in the above step is pressed by a vertical press to separate the sauce residue and the crude oil, and the water content of the sauce residue is controlled within 28% w / w; S7 sterilization: the crude oil obtained in the above step is subjected to high-temperature instantaneous sterilization at 120°C for 25 seconds, and then rapidly cooled to below 60°C after sterilization, and pumped into a storage tank for heat sinking, and the supernatant is filtered through a plate and frame filter to obtain finished crude oil, and a part of the sample is taken and put into a glass bottle, which is sealed; S8 finished crude oil testing: the finished crude oil is tested for ammonia nitrogen, total nitrogen, red value, color rate, and sauce aroma intensity, and the crude oil in the sealed glass bottle is placed at room temperature for 50 days to observe the secondary precipitation of soy sauce.

[0044] Comparative Example 2

[0045] A method for quickly brewing soy sauce comprises the following steps:

[0046] S1. Bacterial culture: Lactobacillus prozyme was activated using MRS medium at a concentration of 40 g / L and cultured at 35°C for 36 hours to obtain a Lactobacillus prozyme seed solution; Saccharomyces rouxii was activated using PDA medium at a concentration of 50 g / L and cultured at 35°C for 20 hours to obtain a Saccharomyces rouxii seed solution; S2. Steaming: Dry soybean meal, roasted wheat, and rice wine lees powder that were free of insect bites and mildew were selected as raw materials. The soybean meal and rice wine lees powder were dry-steamed at approximately 100°C for 20 minutes, and then 1.1 times the amount of 80°C warm water was added to moisten the materials. The materials were then steamed at 120°C for another 20 minutes. After the steaming was completed and the materials were slightly cooled, the soybean meal: roasted wheat: rice wine lees powder were mixed in a mass ratio of 6:4.5:0; S3 koji making: add β-glucanase to the mixed koji material at a ratio of 0.1% w / w in the above materials and stir evenly; wait until the material temperature drops to about 32°C, inoculate 2‰ w / w of Aspergillus oryzae seed koji, control the room temperature at 25°C and the humidity at 80%, until the koji material matures in the later stage, when the material temperature reaches about 34°C, the koji material is agglomerated and covered with mycelium, and a koji turning machine can be used for the first turning, and the circulating air is continued to control the material temperature at 32°C, and then cultured. When the koji material agglomerates and the mycelium is plump, a second turning is carried out, and the circulating air culture is continued to control the material temperature at 32°C, until the koji material is covered with yellow-green spores and the koji material is loose and smooth, mix and obtain koji; S4 entering the tank: put the above The prepared koji is sucked into a pneumatic stirring sauce mash fermentation tank, 18°Bé brine at 35°C is prepared, 18°Bé brine in an amount 2.2 times the mass of the koji is added to the fermentation tank, and the mixture is ventilated and stirred evenly; S5 fermentation: S51 high temperature fermentation: the fermentation tank temperature is controlled at 40°C, and fermentation is carried out for 28 days; ventilation and stirring are carried out for 5 minutes every day; S52 heat preservation fermentation: the temperature is kept at 30°C for fermentation, and 3‰ of the mass of the sauce mash is inoculated with pre-activated Roux yeast seed liquid on the 31st day of fermentation, and 3‰ of the mass of the sauce mash is inoculated with pre-activated protein enzyme Lactobacillus seed liquid on the 35th day of fermentation, ventilation and stirring are carried out for 3 minutes every 3 days, and constant temperature fermentation is continued until 8 5 days, to obtain fermented mature sauce mash; S6 pressing: the fermented mature sauce mash in the above step is pressed by a vertical press to separate the sauce residue and crude oil, and the water content of the sauce residue is controlled within 28% w / w; S7 sterilization: the crude oil obtained in the above step is subjected to high-temperature instantaneous sterilization at 120° C. for 25 seconds, and then rapidly cooled to below 60° C. after sterilization, and pumped into a storage tank for heat sedimentation, and the supernatant is filtered through a plate and frame filter to obtain finished crude oil, and a portion of the sample is taken and placed in a glass bottle, which is sealed; S8 finished crude oil testing: the finished crude oil is tested for ammonia nitrogen, total nitrogen, red value, color rate, and sauce aroma intensity, and the crude oil in the sealed glass bottle is placed at room temperature for 70 days to observe the secondary precipitation of soy sauce.

[0047] Comparative Example 3

[0048] A method for quickly brewing soy sauce comprises the following steps:

[0049] S1. Strain culture: Lactobacillus prozyme was activated using MRS medium at a concentration of 36.6 g / L and cultured at 30°C for 24 hours to obtain a Lactobacillus prozyme seed solution; Saccharomyces rouxii was activated using PDA medium at a concentration of 46 g / L and cultured at 28°C for 16 hours to obtain a Saccharomyces rouxii seed solution; S2. Steaming: Dry soybean meal, roasted wheat, and rice wine lees powder that were free of insect bites and mildew were selected as raw materials. The soybean meal and rice wine lees powder were dry-steamed at approximately 120°C for 10 minutes, and then 1 part of 70°C warm water was added to moisten the materials. The materials were then steamed at 125°C for another 10 minutes. After the steaming was completed and the materials were slightly cooled, they were mixed in a mass ratio of 5.6:2.5:2 for soybean meal:roasted wheat:rice wine lees powder; S3 koji making: add β-glucanase to the mixed koji material at a ratio of 0.3% w / w in the above materials and stir evenly; wait until the material temperature drops to about 40°C, inoculate 6‰ w / w of Aspergillus oryzae seed koji, control the room temperature to 35°C, and the humidity to more than 90%, until the koji material matures in the later stage, when the material temperature reaches about 38°C, the koji material is agglomerated and covered with mycelium, and a koji turning machine can be used for the first turning, and the circulating air is continued to control the material temperature to 38°C, and then cultured. When the koji material is agglomerated and the mycelium is plump, a second turning is carried out, and the circulating air culture is continued to control the material temperature to 38°C, until the koji material is covered with yellow-green spores and the koji material is loose and smooth, and then mixed to obtain koji; S4 putting into the tank: put the above steps into the tank The finished koji prepared in the step is sucked into a pneumatic stirring sauce mash fermentation tank, 40°C 17°Bé brine is prepared, 0.03% w / w proline protease and 0.1% w / w acid protease are respectively mixed into the brine, 17°Bé brine in an amount 2.0 times the mass of the finished koji is added to the fermentation tank, and aeration and stirring are carried out to uniformly obtain the result; S5 fermentation: S51 high temperature fermentation: the fermentation tank temperature is controlled at 45°C and fermented for 30 days; aeration and stirring are carried out for 20 minutes every day; S52 heat preservation fermentation: the temperature is maintained at 30°C for fermentation, and on the 35th day of fermentation, 6‰ of the sauce mash mass of pre-activated Roux yeast seed liquid is inoculated, and aeration and stirring are carried out every 3 days for 3 minutes during the fermentation, and constant temperature fermentation is continued. After 63 days, a fermented mature sauce mash is obtained; S6 pressing: the fermented mature sauce mash in the above step is pressed by a vertical press to separate the sauce residue and the crude oil, and the water content of the sauce residue is controlled within 28% w / w; S7 sterilization: the crude oil obtained in the above step is subjected to high-temperature instantaneous sterilization at 130° C. for 15 seconds, and then rapidly cooled to below 60° C. after sterilization, and pumped into a storage tank for heat sedimentation. The supernatant is filtered through a plate and frame filter to obtain a finished crude oil, and a portion of the sample is taken and placed in a glass bottle, which is sealed; S8 finished crude oil testing: the finished crude oil is tested for ammonia nitrogen, total nitrogen, red value, color rate, and sauce aroma intensity, and the crude oil in the sealed glass bottle is placed at room temperature for 60 days to observe the secondary precipitation of soy sauce.

[0050] Comparative Example 4

[0051] A method for quickly brewing soy sauce comprises the following steps:

[0052] S1 bacterial culture: using MRS medium with a concentration of 30 g / L to activate protein original enzyme lactobacillus, culturing at 25 ℃ for 18 hours to obtain original enzyme lactobacillus seed liquid; using PDA medium with a concentration of 40 g / L to activate rouxigensis yeast, culturing at 25 ℃ for 12 hours to obtain rouxigensis yeast seed liquid; S2 steaming material: selecting dry soybean meal without insect bites and mildew, and fried wheat as raw materials, dry steaming soybean meal at about 110 ℃ for 15 minutes, then adding 0.8 times 60 ℃ warm water to moisten the material, and then steaming at 121 ℃ for 20 minutes. After the steaming is completed and cooled slightly, the mass ratio of soybean meal: fried wheat is used as the raw material. The ratio of 5.5:4.5 is mixed; S3 koji making: wait for the material temperature to drop to 36 ℃, inoculate 4 ‰ of Aspergillus oryzae seed koji, control room temperature 30 ℃, humidity more than 90%, until the late koji material matures, when the material temperature reaches 36 ℃, the koji material lumps and is covered with mycelium, you can use the koji turning machine to turn the koji for the first time, continue to circulate air, control the material temperature 35 ℃, and then cultivate, wait for the koji material to lump, mycelium plump to turn the koji for the second time, continue to circulate air culture, control the material temperature 32 ℃, wait for the koji material to be covered with yellow-green spores, the koji material is loose and smooth, mix to obtain koji; S4 into the tank: the above The prepared koji is sucked into a pneumatic stirring sauce mash fermentation tank, 15°Bé brine at 40°C is prepared, 15°Bé brine in an amount 1.8 times the mass of the koji is added to the fermentation tank, and the mixture is ventilated and stirred evenly; S5 fermentation: controlling the temperature of the fermentation tank at 30°C, ventilating and stirring for 10 minutes every day for 30 days before fermentation; inoculating 5‰ of the mass of the sauce mash with pre-activated Roux yeast seed liquid on the 31st day of fermentation, ventilating and stirring for 3 minutes every 3 days in the later stage, and continuing the constant temperature fermentation for 120 days to obtain the fermented mature sauce mash; S6 pressing: the fermented mature sauce mash is pressed by A vertical press is used for pressing to separate the soy sauce residue from the crude oil, and the moisture content of the soy sauce residue is controlled within 28% w / w; S7 sterilization: the crude oil obtained in the above step is subjected to high-temperature instantaneous sterilization at 121°C for 20 seconds, and then rapidly cooled to below 60°C after sterilization, and pumped into a storage tank for heat sinking. The supernatant is filtered through a plate and frame filter to obtain finished crude oil, and a portion of the sample is placed in a glass bottle and sealed; S8 finished crude oil testing: the finished crude oil is tested for ammonia nitrogen, total nitrogen, red value, color rate, and soy sauce aroma intensity. The crude oil in the sealed glass bottle is placed at room temperature for 50 days, and the secondary precipitation of the soy sauce is observed.

[0053] Table 1 Related indicators of soy sauce produced under different treatment conditions

[0054]

[0055] By comparing the results of the embodiment in Table 1 with the comparative example, it can be seen that by controlling the fermentation temperature, adding and using yellow wine lees powder, combining three enzyme preparations of β-glucanase, proline protease, and acid protease with the protein source enzyme Lactobacillus for joint fermentation treatment, the fermentation cycle of soy sauce can be greatly shortened to as short as 60 days, the ammonia nitrogen can be increased to a maximum of 1.12 g / 100 mL, and the total nitrogen is 1.87 g / 100 mL; the red value is significantly higher than that of comparative example 4, the color is rosy and translucent, and the color rate is significantly reduced to reddish brown; the turbidity of the finished soy sauce is significantly reduced, reaching a minimum of 25 NTU, and the sauce aroma intensity of the soy sauce has no obvious change, and the quality of the soy sauce is greatly improved.

[0056] While the present invention has been described above with reference to specific embodiments, various modifications may be made and equivalent components may be substituted without departing from the scope of the present invention. In particular, the various features of the disclosed embodiments may be combined with one another in any manner, provided no structural conflicts exist. The omission of an exhaustive description of these combinations in this specification is solely for the sake of space and resource conservation. Therefore, the present invention is not limited to the specific embodiments disclosed herein, but encompasses all technical solutions within the scope of the claims.

Claims

1. A method for quickly brewing soy sauce, characterized in that: The following steps are involved: S1. Strain culture: using MRS medium with a concentration of 30-40 g / L and culturing at 25-35°C for 18-36 hours to obtain a Lactobacillus prozyme seed solution; using PDA medium with a concentration of 40-50 g / L and culturing at 25-35°C for 12-20 hours to obtain a Saccharomyces rouxii seed solution; S2 Steaming Material: Select dry soybean meal, roasted wheat and yellow wine lees powder that are free of insect bites and mildew as raw materials, dry-steam the soybean meal and yellow wine lees powder at 100-120℃ for 10-20min respectively, then add 0.8-1.1 times the weight of 60-80℃ warm water, steam at 120-125℃ for another 10-30min, cool, and then mix the soybean meal, roasted wheat and yellow wine lees powder evenly according to the mass ratio to form the material, and set aside; S3 koji making: add β-glucanase to the above materials and stir evenly, wait until the material temperature drops to 32-40 ℃, inoculate Aspergillus oryzae seed koji into the material, control the temperature at 25-35 ℃, and the humidity is above 80%. When the koji material temperature reaches 34-38 ℃, the koji material is agglomerated and covered with mycelium, and the first turning of the koji can be performed; continue to control the material temperature at 32-38 ℃ through circulating air cultivation, wait until the koji material agglomerates and the mycelium is plump, and turn the koji for the second time; continue to control the material temperature at 32-38 ℃ through circulating air cultivation, wait until the koji material is covered with yellow-green spores, the koji material is loose and smooth, and mix the koji material to obtain koji; S4: Suck the koji into a pneumatic stirring mash fermentation tank, add brine containing proline protease and acid protease at a mass ratio of 1.8 to 2.2 times, ventilate and stir evenly, and the brine temperature is 35 to 45 ° C and the concentration is 15 to 18 ° Bé; S5 fermentation: S51 high temperature fermentation: control the fermentation tank temperature at 40-45°C, ferment for 28-30 days, and aerate and stir for 5-20 minutes every day; S52: Keep warm and ferment: lower the temperature to 30°C, inoculate the activated Saccharomyces rouxii seed solution activated in advance in step S1 on the 31st day of fermentation, and inoculate the protein-generating Lactobacillus seed solution activated in step S1 on the 35th day of fermentation, aerate and stir for 3 minutes every 3 days, and continue to ferment at a constant temperature for 60 to 90 days to obtain fermented mature sauce mash; S6: Pressing: Pressing the mature mash to separate the mash residue from the crude oil, and controlling the moisture content of the mash residue to be within 30% w / w; S7 Sterilization: The crude oil obtained in the above step is sterilized at high temperature instantaneously, and then rapidly cooled to below 60°C after sterilization, and pumped into a storage tank for heat sinking. The supernatant is filtered through a plate and frame filter to obtain the finished crude oil. A portion of the sample is placed in a glass bottle and sealed; S8 Finished Crude Oil Testing: The above finished crude oil is tested for ammonia nitrogen, total nitrogen, red value, and color rate. The crude oil is placed in a sealed glass bottle at room temperature for 50 to 70 days, and the secondary precipitation of soy sauce is observed.

2. The method for quickly brewing soy sauce according to claim 1, wherein In S2, the dry steaming temperature is 100-120°C.

3. The method for quickly brewing soy sauce according to claim 1, wherein In S2, the re-steaming temperature is 120-125°C.

4. The method for quickly brewing soy sauce according to claim 1, wherein In S2, the soybean meal, fried wheat, and rice wine lees powder are uniformly mixed in a mass ratio of 5.5-6:2.5-4.5:0-2 to form a material.

5. The method for quickly brewing soy sauce according to claim 1, wherein In S3, the inoculation amount of the β-glucanase is 0.1-0.3% w / w of the material.

6. The method for quickly brewing soy sauce according to claim 1, characterized in that In S3, the inoculum amount of Aspergillus oryzae is 2-6‰ w / w of the material.

7. The method for quickly brewing soy sauce according to claim 1, characterized in that In S4, the saline contains 0.01% to 0.03% w / w and 0.05% to 0.1% w / w proline protease and acid protease.

8. The method for quickly brewing soy sauce according to claim 1, characterized in that In S52, the inoculation amount of the Zostera rouxii seed liquid is 3-6‰ of the mass of the mash.

9. The method for quickly brewing soy sauce according to claim 1, characterized in that In S52, the inoculation amount of the protein-generating lactobacillus seed liquid is 3 to 6‰ of the mass of the sauce mash.

10. The method for quickly brewing soy sauce according to claim 1, characterized in that: In S7, the high-temperature instantaneous sterilization temperature is 120-130° C. and the time is 15-25 seconds.

11. A quick-brewed soy sauce, characterized in that The invention is prepared by the method according to any one of claims 1 to 10.

Images