CN102187994A - Multi-strain starter propagation process for producing soy sauce by using rice dregs as raw materials - Google Patents
Multi-strain starter propagation process for producing soy sauce by using rice dregs as raw materials Download PDFInfo
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- CN102187994A CN102187994A CN2010101273864A CN201010127386A CN102187994A CN 102187994 A CN102187994 A CN 102187994A CN 2010101273864 A CN2010101273864 A CN 2010101273864A CN 201010127386 A CN201010127386 A CN 201010127386A CN 102187994 A CN102187994 A CN 102187994A
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Abstract
The invention belongs to the technical field of the recycling of discarded resources, and provides a new multi-strain starter propagation process for producing soy sauce by using rice dregs as raw materials, which comprises the following process steps of: the multi-strain mixed starter propagation of monascus rubber, aspergillus oryzae, aspergillus niger, solid state fermentation, heat-preserving diluted mesh fermentation, normal-temperature diluted mesh fermentation, heat-preserving after-ripening and the like. In the new process, bean pulp serving as a main raw material in the conventional brewing process is replaced by the rice dregs serving as discarded resources in sugar industry, monosodium glutamate industry and rice vinegar industry, so the production cost of the soy sauce is reduced greatly. Simultaneously, the saccharifying enzyme, neutral protease and acid protease of the prepared yeast rice are higher that those of the yeast rice of the conventional starter propagation, so a new process is opened up for the recycling of the rice dregs and the production of the high-quality soy sauce.
Description
Technical field
The invention belongs to the technical field of waste resource regeneration, be particularly related to the discarded object rice slag resource recycling technology of monosodium glutamate industry, sugar industry, rice vinegar industry, be specifically related to utilize meter slag to produce the technology of novel sauce for the raw material multi-strain koji.
Background technology
China is the major country of production of rice, in amylum hydrolysate of the sugar such as rice processing and manufacturing maltose, glucose or glutamate production process, has a large amount of meters slags to go out of use or is used for raising as the semifinished product feed, and price is extremely cheap.After general 3.3 tons of rice were made glucose, the rice slag was about 1 ton; Produce 1 ton of monosodium glutamate and want 2 tons of left and right sides rice, on average about 20,000 tons of the existing Gourmet Powder Factory in south annual capacity, 40,000 tons of rice of the annual consumption of each factory will produce about 1.2 ten thousand tons of rice slags.Contain protein 25% (accounting for the 45-50% of butt) in this rice slag, residual starch 2%, glucose 6%, its protein content and dregs of beans are roughly suitable, are equivalent to 5-6 times of pure rice content.At present, be directly to be used as common feed for nursing after directly roars of laughter are done with the rice slag to sell to the general producer of utilization of rice slag, cause a meter slag resource to fail maximum using.Though also have report to insert saccharomycete in the rice slag, make little ecological protein feed after the fermentation; Or carry out enzymolysis at rice slag adding protease and make amino acid beverage, but these researchs all do not form industrialization, and economic worth is lower.
Soy sauce is to be that raw material carries out a kind of nutritious flavouring that microbial fermentation obtains with protein and starch.Because soy sauce has not only utilized the metabolite of microorganism, and utilized the catabolite of thalline self-dissolving, so it contains enough amino acid and crude palm haematochrome, also contain the compositions such as complicated organic acid, lipid and vitamin that constitute fragrance, so can whet the appetite, promoting digestion, is one of flavouring well received in people's daily life.For a long time, it is raw materials used many based on dregs of beans to make soy sauce, growing along with the dregs of beans demand in recent years, and rise in price, per ton more than 3000 yuan, the cost that enterprise is made soy sauce increases.How to suit measures to local conditions, gather materials on the spot, widen the source channel that soy sauce is produced protein-based raw material, become the task of top priority.Contain protein content in the rice slag and account for 50% of butt, possess the condition of producing the needed protein raw material of soy sauce fully.Utilize after Gourmet Powder Factory's rice saccharification residue to replace dregs of beans to carry out soy sauce brewing and reduce the soy sauce production cost.But protein difference to some extent in protein structure and the dregs of beans in the rice slag, the protease that the aspergillus oryzae single culture of traditional soy sauce brewing use is produced is difficult to obtain higher amino-acid nitrogen.And use its color and luster of single culture lighter, the consumer is difficult to accept.
The objective of the invention is turns waste into wealth for maximum resource utilization rice slag more reasonably, improves the using value of rice slag, and the new technology of a kind of meter slag soy sauce brewing is provided.Be primary raw material with the rice slag promptly, with monascus, bacterial classifications such as aspergillus niger, aspergillus oryzae are applied in the soy sauce brewing technology, and the complementary advantage of utilizing the three kinds of enzyme that bacterial classification produced systems to form can be improved flavor of soy sauce and improve raw material availability.Utilize monascus can produce natural colouring matter simultaneously in incubation, various organic acids, ester, alcohol and several physiological active substances can improve the color of soy sauce valency, give the lipopenicillinase of product simultaneously, plurality of health care functions such as step-down.With the soy sauce bright in appearance that this multiple bacteria compound fermentation yeast-making technology makes, delicate flavour is strong, and is nutritious.
Summary of the invention
The present invention with rice slag and wheat bran batching after, original water content in the control culture medium, insert monascus earlier, after ventilation is cultured to hydrolase and a large amount of generations of pigment, insert aspergillus oryzae, aspergillus niger mixed bacteria aerated koji making again, after finishing, koji mixed salt solution, carry out the stages such as solid state fermentation, insulation is thin mash fermented, normal temperature is thin mash fermented, through the insulation after-ripening after press filtration fuel-displaced, make bright in appearance after the sterilization, delicate flavour is strong, nutritious rice slag soy sauce, its amino acid nitrogen content reaches more than the 0.93g/ml, and soluble saltless solid content reaches more than 17%.
Concrete scheme of the present invention is as follows:
Of the present invention is that the feature of the production soy sauce technology of primary raw material is with the rice slag: by weight percentage, its raw material consists of a meter slag: wheat bran=6: 4, and red monascus (Monascus rubber), aspergillus oryzae (Aspergillusoryzae), black mould (Aspergillus niger) through screening.
Red monascus of the present invention (Monascus rubber) at first activates 5-6 days in slant tube before inoculation, the culture medium that activation is used is 7 ° of Be ' malt extract mediums; Insert triangular flask then and carry out first order seed and cultivate, first order seed is cultivated and is contained Fructus Hordei Germinatus in the employed culture medium and soak powder 2%, peptone 1%, rice slag 1%, incubation time 3 days.
Aspergillus oryzae of the present invention (Aspergillus oryzae) and black mould (Aspergillus niger) at first activate 2-3 days in slant tube before inoculation, the culture medium that activation is used is PDA culture medium (potato agar culture medium); Insert triangular flask then and carry out the first order seed cultivation, first order seed is cultivated and is contained glucose 2% in the employed culture medium, peptone 1%, rice slag 1%, incubation time 1-2 days.
Of the present invention is that the technical process of the production soy sauce of primary raw material comprises the stages such as many bacterial classifications mix koji, solid state fermentations, insulation is thin mash fermented, normal temperature is thin mash fermented, insulation after-ripening with the rice slag.
Of the present invention is that many bacterial classification mixing starter-making stages of the production soy sauce of primary raw material are with the rice slag: by weight percentage, get 60% meter slag, 40% wheat bran, control original water content 35% was steamed material 1-2 hour with rotary steamer pressurization (0.2-0.4MPa).Grog is quickly cooled to 37-40 ℃, insert 5% monascus liquid seeds by raw material weight, cultivate to ventilate for 30 ℃ and cultivate after 24 hours, turned over Qu Yici every 8 hours, to cultivating the 4th day, insert 5% aspergillus oryzae and 5% aspergillus niger mixing material bacterial classification respectively again, 30 ℃ are continued the cultivation 2 days of ventilating, and with this understanding, carbohydrase can reach more than the 4212u/g dry medium in the bent material, acid, neutral protease vigor can reach the 2130u/g dry medium respectively and more than the 2521u/g dry medium, far above traditional yeast-making technology.
Of the present invention is solid state fermentation stage of the production soy sauce of primary raw material to be with the rice slag: evenly admix 13 ° of Be ' salt solution system unstrained spirits about 50 ℃ in the ratio of 1 times in the bent material of many bacterial classification mixing yeast-making technology gained, 40 ℃～43 ℃ heat-preservation fermentations 14 days.
Of the present invention is thin mash fermented stage of insulation of the production soy sauce of primary raw material to be with the rice slag: 18 ° of Be ' salt solution that add to become bent 3 times in the sauce unstrained spirits of solid state fermentation at twice, the sauce unstrained spirits is rare wine with dregs attitude, stir every day 1 time, ferment and change into after 3～4 days 2～3 days 1 time, be incubated 35 ℃～37 ℃, fermented 10 days.
Of the present invention is thin mash fermented stage of normal temperature of the production soy sauce of primary raw material to be with the rice slag: transfer to 28 ℃～30 ℃ with thin mash fermented, and stir once weekly, fermented about 30 days.
Of the present invention is insulation after-ripening stage of the production soy sauce of primary raw material to be with the rice slag: rare wine with dregs that will ferment is by behind the sheet frame squeeze and filter, and 45 ℃ of water bath heat preservations 5 days leave standstill after high-temperature sterilization and remove precipitation and promptly make the finished product soy sauce.Its amino acid nitrogen content reaches more than the 0.93g/ml, and soluble saltless solid content reaches more than 17%.
The present invention utilizes meter slag to be the high-quality soy sauce of main material production, recycling rice slag reasonably, improve the using value of rice slag, substitute the primary raw material dregs of beans in the traditional fermentation technology, greatly reduce the soy sauce production cost, Zhi song is expected its carbohydrase, neutral proteinase and acid protease all far above the song material of traditional koji simultaneously, for the rice slag is recycled and a new process route is opened up in high-quality soy sauce production.
Description of drawings
With the rice slag is that the high-quality soy sauce production technology of main material production is seen Figure of description
The specific embodiment
Embodiment 1
Get 200 kilograms of meter slags, the wheat bran 120 kg adds 80 ℃ water, and the control moisture is about 35%.Stir, steamed material 1.5 hours with rotary steamer pressurization (0.3MPa).Grog is quickly cooled to 37 ℃, insert 5% monascus liquid seeds by raw material weight, mix, move into the Quchi koji, bent layer thickness 25cm, bent material keeps loose, consistency of thickness should be controlled 30 ℃ of product temperature in the yeast making process, deep closet relative humidity is more than 90%, turned over Qu Yici after 24 hours koji time every 8 hours, inserted 5% aspergillus oryzae and 5% aspergillus niger mixing material bacterial classification on the 4th day more respectively again to cultivating, 28～32 ℃ are continued the cultivation 2 days of ventilating, and maximum temperature is no more than 35 ℃, wherein carry out turning over song 2～3 times, with this understanding, become bent material loose: soft flexible, mycelia is plentiful, has into Qu Teyou fragrance, free from extraneous odour; Carbohydrase can reach more than the 4212u/g dry medium in the bent material, and acid, neutral protease vigor can reach the 2130u/g dry medium respectively and more than the 2521u/g dry medium.The ratio that proportionately bent bent material is 1 times is evenly admixed about 50 ℃ 13 ° of Be ' salt solution system unstrained spirits of (be heated to 45 ℃ summer, winter to 55 ℃), 40 ℃ of heat-preservation fermentations 14 days.For preventing that sauce unstrained spirits top layer from forming oxide layer, influence sauce unstrained spirits quality, can take to add a cover front cover salt or with plastic sheeting (nontoxic) capping sauce unstrained spirits surface on sauce unstrained spirits surface.Add to become 18 ° of Be ' salt solution of bent 3 times in 14 days sauce unstrained spirits of solid state fermentation at twice, this moment, the sauce unstrained spirits was rare wine with dregs attitude, stirred every day 1 time, fermenting changes stirring in 2 days 1 time into after 3 days, be incubated 35 ℃, ferments 10 days, transfer to 28 ℃ with thin mash fermented then, and stir once weekly, fermented about 30 days.By behind the sheet frame squeeze and filter, 45 ℃ of water bath heat preservations 5 days promptly make the finished product soy sauce through 85 ℃ of high-temperature sterilizations after 15 minutes with rare wine with dregs of fermenting.To leave standstill clarification through the soy sauce finished product of heat sterilization.The time of leaving standstill clarification generally should be no less than 7 days, and the upper strata is a rice finished product slag soy sauce.
Embodiment 2
Get 100 kilograms of meter slags, 60 kilograms in wheat bran adds 80 ℃ water, and the control moisture is about 35%.Stir, steamed material 2 hours with rotary steamer pressurization (0.3MPa).Grog is quickly cooled to 40 ℃, insert 5% red yeast rice powder by raw material weight, mix, move into the Quchi koji, bent layer thickness 30cm, bent material keeps loose, consistency of thickness, should control 32 ℃ of product temperature in the yeast making process, deep closet relative humidity was more than 90%, turned over Qu Yici after 24 hours koji time every 8 hours, inserted 0.1% aspergillus oryzae spore and 0.3% aspergillus niger spore on the 4th day more respectively again to cultivating, 28～32 ℃ are continued the cultivation 2 days of ventilating, and maximum temperature is no more than 35 ℃, wherein carries out 3 times and turns over song.The ratio that proportionately bent bent material is 1 times is evenly admixed 13 ° of Be ' salt solution system unstrained spirits about 50 ℃, 42 ℃ of heat-preservation fermentations 14 days.Add to become 18 ° of Be ' salt solution of bent 3 times in 14 days sauce unstrained spirits of solid state fermentation at twice, this moment, the sauce unstrained spirits was rare wine with dregs attitude, stirred every day 1 time, fermenting changes stirring in 2 days 1 time into after 3 days, be incubated 35 ℃ of fermentations 10 days, transfers to 30 ℃ with thin mash fermented then, and stir once weekly, fermented 30 days.By behind the sheet frame squeeze and filter, 55 ℃ of insulations 3 days promptly make the finished product soy sauce through 100 ℃ of high-temperature sterilizations after 10 minutes with rare wine with dregs of fermenting.Obtain the finished rice wine soy sauce after leaving standstill clarification.
Claims (7)
1. with the rice slag soy sauce production technology of primary raw material, it is characterized in that: by weight percentage, its raw material consists of a meter slag: wheat bran=6: 4, and red monascus (Monascus rubber), aspergillus oryzae (Aspergillus oryzae), black mould (Aspergillus niger) through screening.
2. according to claim 1 is the soy sauce production technology of primary raw material with the rice slag, it is characterized in that red monascus (Monascusrubber), at first activate 5-6 days before inoculation in slant tube, the culture medium that activation is used is 7 ° of Be ' malt extract mediums; Insert triangular flask then and carry out first order seed and cultivate, first order seed is cultivated and is contained Fructus Hordei Germinatus in the employed culture medium and soak powder 2%, peptone 1%, rice slag 1%, incubation time 3 days.Aspergillus oryzae (Aspergillus oryzae) and black mould (Aspergillusniger) at first activate 2-3 days in slant tube before inoculation, the culture medium that activation is used is PDA culture medium (potato agar culture medium); Insert triangular flask then and carry out the first order seed cultivation, first order seed is cultivated and is contained glucose 2% in the employed culture medium, peptone 1%, rice slag 1%, incubation time 1-2 days.
According to claim 1 and 2 described be the soy sauce production technology of primary raw material with the rice slag, the technology that it is characterized in that it comprises the stages such as many bacterial classifications mix koji, solid state fermentations, insulation is thin mash fermented, normal temperature is thin mash fermented, insulation after-ripening.
According to claim 1 and 3 described be the soy sauce production technology of primary raw material with the rice slag, the many bacterial classification mixing yeast-making technologies that it is characterized in that it are: by weight percentage, get 60% meter slag, 40% wheat bran, control original water content 35% was steamed material 1-2 hour with rotary steamer pressurization (0.2-0.4MPa).Grog is quickly cooled to 37-40 ℃, insert 5% monascus liquid seeds or red yeast rice powder by raw material weight, cultivate to ventilate for 30 ℃ and cultivate after 24 hours, turned over Qu Yici every 8 hours, to cultivating the 4th day, insert 5% aspergillus oryzae and 5% aspergillus niger mixing material bacterial classification (or aspergillus niger spore of 0.1% aspergillus oryzae spore and 0.3%) respectively again, 30 ℃ are continued the cultivation 2 days of ventilating.
According to claim 1 and 3 described be the soy sauce production technology of primary raw material with the rice slag, the solid state fermentation fermentation stage that it is characterized in that it is: evenly admix 13 ° of Be ' salt solution system unstrained spirits about 50 ℃ in the ratio of 1 times in song material, 40 ℃～43 ℃ heat-preservation fermentations 14 days.
According to claim 1 and 3 described be the soy sauce production technology of primary raw material with the rice slag, the thin mash fermented stage of insulation that it is characterized in that it is: 18 ° of Be ' salt solution that add to become bent 3 times in the sauce unstrained spirits of solid state fermentation at twice, the sauce unstrained spirits is rare wine with dregs attitude, stir every day 1 time, ferment and change into after 3～4 days 2～3 days 1 time, be incubated 35 ℃～37 ℃, fermented 10 days.
According to claim 1 and 3 described be the soy sauce production technology of primary raw material with the rice slag, it is characterized in that its thin mash fermented stage of normal temperature is: transfer to 28 ℃～30 ℃ with thin mash fermented, and stir weekly once, fermented about 30 days.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103045455A (en) * | 2012-05-30 | 2013-04-17 | 罗先群 | Red yeast rice vinegar rich in lovastatin |
| CN104207107A (en) * | 2014-08-21 | 2014-12-17 | 金冠食品(福建）有限公司 | Sauce base preparation method by utilizing after-product of soy sauce and sun-brewing device |
| CN106235257A (en) * | 2016-07-28 | 2016-12-21 | 天津春发生物科技集团有限公司 | A kind of method that two microorganisms synergic fermentation Folium Perillae dregs of rice prepare base of flavour development |
| TWI563081B (en) * | 2014-08-06 | 2016-12-21 | ||
| CN106509812A (en) * | 2016-11-03 | 2017-03-22 | 湖北工业大学 | Method of preparing rice residue protein soy sauce by different micro-organism koji-making and mixed micro-organism fermenting |
| CN106912889A (en) * | 2015-12-28 | 2017-07-04 | 广东美味鲜调味食品有限公司 | A kind of soy sauce brewing method |
| CN107177509A (en) * | 2016-03-09 | 2017-09-19 | 浙江科技学院 | A kind of method that utilization rice vinegar produced by fermenting waste residues produces Hongqu powder (red colouring agent) |
| CN109170604A (en) * | 2018-10-30 | 2019-01-11 | 天津科技大学 | A method of soya sauce is made using high-salt dilute soy slag |
| CN110484453A (en) * | 2019-09-02 | 2019-11-22 | 千禾味业食品股份有限公司 | It is a kind of for koji preparation culture medium and base with this soy sauce koji preparation method |
| CN113647604A (en) * | 2021-08-13 | 2021-11-16 | 佛山市海天(高明)调味食品有限公司 | Preparation method of yeast material and soy sauce |
-
2010
- 2010-03-19 CN CN2010101273864A patent/CN102187994A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103045455A (en) * | 2012-05-30 | 2013-04-17 | 罗先群 | Red yeast rice vinegar rich in lovastatin |
| TWI563081B (en) * | 2014-08-06 | 2016-12-21 | ||
| CN104207107A (en) * | 2014-08-21 | 2014-12-17 | 金冠食品(福建）有限公司 | Sauce base preparation method by utilizing after-product of soy sauce and sun-brewing device |
| CN104207107B (en) * | 2014-08-21 | 2016-01-27 | 金冠食品(福建）有限公司 | A kind of utilize soy sauce tailing to prepare sauce base method and make shine device |
| CN106912889A (en) * | 2015-12-28 | 2017-07-04 | 广东美味鲜调味食品有限公司 | A kind of soy sauce brewing method |
| CN107177509A (en) * | 2016-03-09 | 2017-09-19 | 浙江科技学院 | A kind of method that utilization rice vinegar produced by fermenting waste residues produces Hongqu powder (red colouring agent) |
| CN106235257A (en) * | 2016-07-28 | 2016-12-21 | 天津春发生物科技集团有限公司 | A kind of method that two microorganisms synergic fermentation Folium Perillae dregs of rice prepare base of flavour development |
| CN106509812A (en) * | 2016-11-03 | 2017-03-22 | 湖北工业大学 | Method of preparing rice residue protein soy sauce by different micro-organism koji-making and mixed micro-organism fermenting |
| CN109170604A (en) * | 2018-10-30 | 2019-01-11 | 天津科技大学 | A method of soya sauce is made using high-salt dilute soy slag |
| CN110484453A (en) * | 2019-09-02 | 2019-11-22 | 千禾味业食品股份有限公司 | It is a kind of for koji preparation culture medium and base with this soy sauce koji preparation method |
| CN113647604A (en) * | 2021-08-13 | 2021-11-16 | 佛山市海天(高明)调味食品有限公司 | Preparation method of yeast material and soy sauce |
| CN113647604B (en) * | 2021-08-13 | 2024-02-06 | 佛山市海天(高明)调味食品有限公司 | Preparation method of yeast material and soy sauce |
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Application publication date: 20110921 |