The invention discloses a
brewing method of
sugar-free soy sauce, which comprises the following steps: S1, respectively moistening bean slices, puffed vital
gluten and fried wheat with water, uniformly mixing, cooking, cooling, inoculating a composite strain containing composite
aspergillus oryzae,
rhizopus,
mucor and saccharified
aroma-enhancing
yeast, and culturing to prepare high-quality soy sauce
yeast; s2, adding water into the puffed vital
gluten, mixing, and inoculating
protease and
pullulanase to prepare enzymolysis mash; s3, supplementing water to the enzymolysis mash to prepare an enzymolysis mash
mixed solution, mixing the enzymolysis mash
mixed solution with soy sauce koji, ventilating, stirring and fermenting, and transferring into a
fermentation tank for fermenting; and S4, squeezing the fermented soy sauce mash to obtain the low-
sugar soy sauce with low
sugar content. S5, inoculating the low-sugar soy sauce into
rhodotorula mucilaginosa for secondary
fermentation, and sterilizing and refining after
fermentation to obtain a finished product of sugar-free soy sauce; the taste is delicious, and the total sugar content is 1t; 0.5 g / 100mL, and
amino acid nitrogen is greater than or equal to 1.2 g / 100mL; the product disclosed by the invention meets the '0' sugar soy sauce standard specified by GB 28050-2011. The production of the sugar-free soy sauce can be realized on the basis of the existing equipment of a soy sauce factory.