CN102715500B - A kind of brewage process of soya sauce - Google Patents
A kind of brewage process of soya sauce Download PDFInfo
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- CN102715500B CN102715500B CN201210235975.3A CN201210235975A CN102715500B CN 102715500 B CN102715500 B CN 102715500B CN 201210235975 A CN201210235975 A CN 201210235975A CN 102715500 B CN102715500 B CN 102715500B
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- 244000068988 Glycine max Species 0.000 title claims abstract description 60
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 60
- 235000015067 sauces Nutrition 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims abstract description 41
- 230000008569 process Effects 0.000 title claims abstract description 25
- 238000000855 fermentation Methods 0.000 claims abstract description 39
- 230000004151 fermentation Effects 0.000 claims abstract description 39
- 239000012266 salt solution Substances 0.000 claims abstract description 27
- 238000010025 steaming Methods 0.000 claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 claims abstract description 19
- 235000019634 flavors Nutrition 0.000 claims abstract description 19
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims abstract description 4
- 230000000740 bleeding effect Effects 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 235000015096 spirit Nutrition 0.000 claims description 14
- 235000013312 flour Nutrition 0.000 claims description 11
- 238000009413 insulation Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 27
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 27
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 21
- 235000007164 Oryza sativa Nutrition 0.000 description 21
- 235000009566 rice Nutrition 0.000 description 21
- 235000020265 peanut milk Nutrition 0.000 description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- 239000000243 solution Substances 0.000 description 9
- 150000003839 salts Chemical class 0.000 description 7
- 239000004310 lactic acid Substances 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 5
- 235000020985 whole grains Nutrition 0.000 description 5
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 4
- 238000011081 inoculation Methods 0.000 description 4
- 229910052740 iodine Inorganic materials 0.000 description 4
- 239000011630 iodine Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 108010089934 carbohydrase Proteins 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 230000002478 diastatic effect Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 210000004243 sweat Anatomy 0.000 description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 240000006677 Vicia faba Species 0.000 description 2
- 235000010749 Vicia faba Nutrition 0.000 description 2
- 235000002098 Vicia faba var. major Nutrition 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 230000007306 turnover Effects 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010020852 Hypertonia Diseases 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
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- 244000098338 Triticum aestivum Species 0.000 description 1
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- CJOBVZJTOIVNNF-UHFFFAOYSA-N cadmium sulfide Chemical compound [Cd]=S CJOBVZJTOIVNNF-UHFFFAOYSA-N 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 235000004611 garlic Nutrition 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
- 229940072033 potash Drugs 0.000 description 1
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Substances [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 1
- 235000015320 potassium carbonate Nutrition 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
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- 238000011069 regeneration method Methods 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical class O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
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Abstract
The invention discloses a kind of brewage process of soya sauce, what belong to fermented product brewages field.This technique comprises raw material preparation, steaming koji, fermentation and boiling operation, by adding salt solution distiller's wort at soya sauce earlier fermentation, and improves other techniques that soya sauce is brewageed, shorten fermentation period, make beans shape intact, beans sauce color is better, and local flavor is more excellent.The present invention discloses a kind of manufacture craft of salt solution distiller's wort.
Description
Technical field
What the invention belongs to fermented product brewages field, is specifically related to a kind of brewage process of soya sauce.
Background technology
Beans sauce is with soybean and flour or wheat for primary raw material, the based food made after the series of processes such as koji, fermentation.
Along with improving constantly of living standard, the requirement of people to beans sauce quality also improves gradually.In recent years, the soya sauce of visible whole grain soybean is more and more subject to liking of people, replaces traditional salty sauce, thick broad-bean sauce etc. gradually.Soya sauce is compared with traditional fermented paste, thick broad-bean sauce, and feature is obvious, and with short production cycle, grain grain soya bean is visible, and color cadmium yellow is beautiful, delicious in taste, and sauce is aromatic strongly fragrant.
It is long that existing soya sauce brewage process ubiquity brewing period, and bean or pea shape is not easy to keep, and color is partially dark, and local flavor is not good enough, even easily separates out tyrosine whiteness.
Jiang Zhonghai has delivered the article of a section " northeast speed makes soy sauce " by name on " food industry science and technology " magazine, soybean after author adopts the pressure boiling of 0.13-0.14MPa to soak, due to hypertonia, be difficult in the soy sauce of making find whole grain soybean, because soybean is excessively soft, the soy sauce mouthfeel of making is not good enough.
Publication number is the fermentation process describing a kind of beans sauce in the Chinese invention patent application file of CN101579108, this invention adds a kind of hyperosmosis nutrient solution during the fermentation, this nutrient solution is for the purpose of culture yeasts and lactic acid bacteria thalline, in fact a kind of technique inoculating salt tolerant aroma yeast and lactic acid bacteria, utilize nutrient solution culture yeasts and add in the solid koji made after lactic acid bacteria together with salt solution, this is a kind of traditional application of saccharomyces soya aromatizing process on soya sauce.Above technique is to cultivate for the purpose of thalline, obtain a large amount of yeast and lactic acid thalline, after adding solid koji, the precursor substance such as carbohydrate regeneration alcohol, lactic acid produced in yeast and lactic acid bacteria decomposing and fermenting, these materials generate fragrance and flavor substance through reaction again, this process of decomposing will in fermentation after one week, and had enough sugar just can carry out in zymotic fluid, fermentation period must extend.
The people such as Cao Baozhong have delivered the article of a section " affecting sauce class qualitative factor and technological improvement discussion " by name in " China brewages ", and the way mentioned in literary composition by adding ripe distiller's wort before fermentation shortens fermentation period.But authors prevent soybean broken rotten by controlling soybean water content early stage, and cause the beans in soy sauce partially hard, mouthfeel is not good enough.
In addition, in prior art, generally logical employing is repeatedly turned in the method sweat of sauce, and sauce unstrained spirits bean or pea major part so out rots, and do not have the soya bean of whole grain, and color is partially dark.
Summary of the invention
The technical problem to be solved in the present invention is: overcome the deficiencies in the prior art, provides a kind of brewage process of soya sauce, and the soya sauce adopting this technique to brewage is neither too hard, nor too soft; The another one problem that the present invention solves is the integrality keeping beans in sauce, and the soya sauce that obtained local flavor is better under identical fermentation period.
The technical solution adopted for the present invention to solve the technical problems is: a kind of brewage process of soya sauce, comprise raw material preparation, steaming koji, fermentation and boiling operation, described earlier fermentation adds salt solution distiller's wort, described raw material comprises soya bean, flour, salt solution distiller's wort and water, the mass fraction of four kinds of described raw materials is respectively: 60-80 part, 20-40 part, 100-200 part and 200-300 part, is characterized in that: described steaming Qu-making process is undertaken by following technique:
1) soak: shakeout after first 60-80 part soya bean being entered rotary spherical digester, add 200-300 part water, soak 6-15 hour;
2) steaming: start admission front opening rotary spherical digester lid bottom draining valve, admission draining, when having a large amount of steam to emerge to draining valve, close draining valve, when pressure is upgraded to 0.05MP in rotary spherical digester, close intake valve, open air bleeding valve, draining into air pressure is that 0MP opens intake valve later, closes air bleeding valve, make pressure in rotary spherical digester be upgraded to 0.08MP, during temperature 110 DEG C, close intake valve, pressurize carries out steaming in 3 minutes, then reverse ball once, open air bleeding valve, draining into pressure is 0MP; 24 minutes total steaming time;
3) koji: the soya bean after steaming is cooled to 35-38 DEG C, is sprinkled into soya bean surface by after bent for 0.02-0.06 part essence and the mixing of 20-40 part flour, enters pond koji 30-35 hour and obtain into song.
Preferably, described fermentation procedure is undertaken by following technique:
1) Cheng Qu described in enters fermentation tank, adds the salt solution distiller's wort of 100-200 part 50-55 DEG C, fermentation 3-5 days;
2) add the salt solution of 20-40 part 17-22 Baume degrees, once, ferment later every 3 days return pipes 20 days obtained sauce unstrained spirits.
Preferably, described boiling operation is undertaken by following technique: added by various flavor enhancement after modulating in sauce unstrained spirits, boil 30 minutes, be cooled to 80 DEG C, filling while hot.
Preferably, described insulation yeast making process is divided into 3 stages, and within 1-10 hour, be koji early stage, control temperature is 25-32 DEG C; Within 11-20 hour, be koji mid-term, control temperature is 32-38 DEG C; 21 hours is the koji later stage later, and control temperature is 25-32 DEG C.
Preferably, described fermentation sauce unstrained spirits process is divided into two stages, and first 10 days is earlier fermentation, and control temperature is 40-45 DEG C, and latter 10 days is the fermentation later stage, and control temperature is 28-35 DEG C.
This soya sauce brewage process adds salt solution distiller's wort at earlier fermentation, has following advantage:
1) process of arranging bean gum water is had in steaming process, not the water simply bleeding off bubble beans, but by steam pressure, a part of water of bean or pea inside is also discharged, and such steam more easily penetrates into bean or pea inside, destroy protein structure, reach appropriate sex change, steam beans like this, pressure is little, temperature is low, and bean or pea entrance is soft and not rotten.
2) no longer turn over sauce in sweat, but adopt the technique of return pipe, each sprinkling of beans dip on sauce unstrained spirits, reach uniform object, the integrality of bean or pea and golden yellow can be ensured like this, cook finished product, bean or pea grain is complete visible, and color is golden yellow tempting.
3) in sweat, gradation adds salt solution distiller's wort, early stage is equivalent to a less salt hot fermentation process, later stage proceeds to high salt low temperature fermentation process, can ensure the various composition fast decoupled of beans sauce such early stage, Rapid Fermentation, later stage height salt can ensure again the safety fermentation of beans sauce, compared with prior art disposable adds, better ferment effect can be obtained within the same time.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described further:
Embodiment 1
1) soak
Take after 70 portions of soya beans enter rotary spherical digester and shakeout, add 250 parts of water, or be as the criterion to exceed bean flour 20cm, soak 10 hours.
2) steaming
Start admission front opening rotary spherical digester lid bottom draining valve, admission draining, when having a large amount of steam to emerge to draining valve, close draining valve, when pressure is upgraded to 0.05MP in rotary spherical digester, close intake valve, open air bleeding valve, draining into air pressure is that 0MP opens intake valve later, closes air bleeding valve, make pressure in rotary spherical digester be upgraded to 0.08MP, during temperature 110 DEG C, close intake valve, pressurize carries out steaming in 3 minutes, then reverse ball once, open air bleeding valve, draining into pressure is 0MP; 24 minutes total steaming time.
3) koji
Open rotary spherical digester lid, allow soya bean be cooled to 35-38 DEG C through air-cooler, be sprinkled into soya bean surface by after 0.04 part of bent essence and 30 parts of flour mixing by inoculation auger, enter Quchi koji and obtain into song in 35 hours, wherein, within 1-10 hour, be called that koji in earlier stage, temperature controls as 25-32 DEG C; Within 11-20 hour, be called koji mid-term, temperature controls as 32-38 DEG C; Within 21 hours, hereinafter referred to as the koji later stage, temperature controls as 25-32 DEG C.
4) salt solution distiller's wort is brewageed
1. defibrination: take 10 parts, rice, adds 30 parts of water soakings 2 hours, is milled to 60-70 order, obtains Rice & peanut milk;
2. to size mixing liquefaction: in Rice & peanut milk obtained in step 1), add sodium carbonate, adjustment PH to 6.2-6.5, then add 0.01 part of a-amylase and 0.02 part of calcium chloride, stir and be heated to 90-92 DEG C, insulation liquefaction 25 minutes, take a morsel the Rice & peanut milk of post liquefaction, and instill iodine liquid wherein, observe whether the Rice & peanut milk got is brown color, if, the Rice & peanut milk of post liquefaction is boiled, go out enzyme, be cooled to 65 DEG C; If Rice & peanut milk nondiscolouring, continue insulation liquefaction a few minutes, then detect, until Rice & peanut milk of getting is brown color with iodine liquid;
3. diastatic fermentation: by step 2) in the Rice & peanut milk of post liquefaction adjust PH to 4-5, add 0.01 part of carbohydrase, insulation saccharification 3 hours, be cooled to 28-33 DEG C, add 0.005 part of wine dry ferment activated, ferment 3 days, add the salt solution distiller's wort that salt solution furnishing salt content is 20%.
5) ferment
The Cheng Qu obtained in step 3) is entered fermentation tank, add the salt solution distiller's wort of 150 parts 52 DEG C, ferment after 3 days, add the 17 Baume degrees saline solutions that 30 parts of temperature are 52 DEG C, every 3 days later return pipes once, ferment 20 days obtained sauce unstrained spirits, and first 10 days temperature of fermenting control to be 45 DEG C, and latter 10 days temperature of fermenting control to be 28 DEG C.
6) boiling
According to the needs of product, by various flavor enhancement, such as sugar, capsicum, garlic, Chinese prickly ash etc. add in sauce unstrained spirits obtained in step 5) to be modulated, and boils 30 minutes, is cooled to 80 DEG C, filling while hot.
Obtained soya sauce color is reddish brown, and soya bean shape is intact, excellent flavor, and specific performance index is in table 1.
Embodiment 2
1) soak
Take after 60 portions of soya beans enter rotary spherical digester and shakeout, add water 200 parts, soak 10 hours.
2) steaming
Start admission front opening rotary spherical digester lid bottom draining valve, admission draining, when having a large amount of steam to emerge to draining valve, close draining valve, when pressure is upgraded to 0.04MP in rotary spherical digester, close intake valve, open air bleeding valve, draining into air pressure is that 0MP opens intake valve later, closes air bleeding valve, make pressure in rotary spherical digester be upgraded to 0.07MP, temperature 108 DEG C, close intake valve, pressurize carries out steaming in 5 minutes, then reverse ball once, open air bleeding valve, draining into pressure is 0MP; 26 minutes total steaming time.
3) koji
Open rotary spherical digester lid, allow soya bean be cooled to 35-38 DEG C through air-cooler, be sprinkled into soya bean surface by after 0.05 part of bent essence and 40 parts of flour mixing by inoculation auger, enter Quchi koji and obtain into song in 32 hours, the temperature during koji controls with implementation column 1.
4) salt solution distiller's wort is brewageed
1. defibrination: take 10 parts, rice, adds 40 parts of water soakings 2 hours, is milled to 60-70 order, obtains Rice & peanut milk;
2. to size mixing liquefaction: in Rice & peanut milk obtained in step 1), add potash, adjustment PH to 6.2-6.5, then add 0.015 part of a-amylase and 0.03 part of calcium chloride, stir and be heated to 90-92 DEG C, insulation liquefaction 20 minutes, take a morsel the Rice & peanut milk of post liquefaction, and instill iodine liquid wherein, observe whether the Rice & peanut milk got is brown color, if, the Rice & peanut milk of post liquefaction is boiled, go out enzyme, be cooled to 65 DEG C; If Rice & peanut milk nondiscolouring, continue insulation liquefaction a few minutes, then detect, until Rice & peanut milk of getting is brown color with iodine liquid;
3. diastatic fermentation: by step 2) in the Rice & peanut milk of post liquefaction adjust PH to 4-5, add 0.01 part of carbohydrase, insulation saccharification 3 hours, be cooled to 28-33 DEG C, add 0.004 part of wine dry ferment activated, ferment 4 days, add the salt solution distiller's wort that salt solution furnishing salt content is 18%.
5) ferment
The Cheng Qu obtained in step 3) is entered fermentation tank, add the salt solution distiller's wort of 120 parts 55 DEG C, ferment after 4 days, add the 17 Baume degrees saline solutions that 40 parts of temperature are 52 DEG C, every 3 days later return pipes once, ferment 20 days obtained sauce unstrained spirits, and first 10 days temperature of fermenting control to be 42 DEG C, and latter 10 days temperature of fermenting control to be 30 DEG C.
6) boiling
With embodiment 1.
Obtained soya sauce color is reddish brown, and soya bean shape is intact, excellent flavor, and specific performance index is in table 1.
Embodiment 3
1) soak
Take after 80 portions of soya beans enter rotary spherical digester and shakeout, add water 300 parts, soak 12 hours.
2) steaming
Start admission front opening rotary spherical digester lid bottom draining valve, admission draining, when having a large amount of steam to emerge to draining valve, close draining valve, when pressure is upgraded to 0.06MP in rotary spherical digester, close intake valve, open air bleeding valve, draining into air pressure is that 0MP opens intake valve later, closes air bleeding valve, make pressure in rotary spherical digester be upgraded to 0.06MP, temperature 100 DEG C, close intake valve, pressurize carries out steaming in 8 minutes, then reverse ball once, open air bleeding valve, draining into pressure is 0MP; 30 minutes total steaming time.
3) koji
Open rotary spherical digester lid, allow soya bean be cooled to 35-38 DEG C through air-cooler, be sprinkled into soya bean surface by after 0.06 part of bent essence and 20 parts of flour mixing by inoculation auger, enter Quchi koji and obtain into song in 30 hours, the temperature during koji controls with implementation column 1.
4) salt solution distiller's wort is brewageed
1. defibrination: take 10 parts, rice, adds 20 parts of water soakings 2 hours, is milled to 60-70 order, obtains Rice & peanut milk;
2. to size mixing liquefaction: with embodiment 2;
3. diastatic fermentation: by step 2) in the Rice & peanut milk of post liquefaction adjust PH to 4-5, add 0.01 part of carbohydrase, insulation saccharification 3 hours, be cooled to 28-33 DEG C, add 0.007 part of wine dry ferment activated, ferment 5 days, add the salt solution distiller's wort that salt solution furnishing salt content is 19%.
5) ferment
The Cheng Qu obtained in step 3) is entered fermentation tank, add the salt solution distiller's wort of 180 parts 50 DEG C, ferment after 5 days, add the 17 Baume degrees saline solutions that 20 parts of temperature are 55 DEG C, every 3 days later return pipes once, ferment 20 days obtained sauce unstrained spirits, and first 10 days temperature of fermenting control to be 40 DEG C, and latter 10 days temperature of fermenting control to be 32 DEG C.
6) boiling
With embodiment 1.
Obtained soya sauce color is reddish brown, and soya bean shape is intact, excellent flavor, and specific performance index is in table 1.
Comparative example
1) soak
Take after 60 portions of soya beans enter rotary spherical digester and shakeout, add water 200 parts, be as the criterion to exceed bean flour 20cm, soak 12 hours.
2) steaming
Start admission front opening rotary spherical digester lid bottom draining valve, admission draining, when having a large amount of steam to emerge to draining valve, close draining valve, when pressure is upgraded to 0.06MP in rotary spherical digester, close intake valve, open air bleeding valve, draining into air pressure is 0MP; 15 minutes total steaming time.
3) koji
Open rotary spherical digester lid, soya bean is allowed to be cooled to 35-38 DEG C through air-cooler, soya bean surface is sprinkled into by inoculation auger by after 0.05 part of bent essence and 40 parts of flour mixing, enter Quchi koji and obtain into song in 45 hours, wherein, insulation yeast making process is divided into 3 stages, and within 1-10 hour, be called that koji in earlier stage, temperature controls as 25-32 DEG C; Within 11-20 hour, be called koji mid-term, temperature controls as 32-38 DEG C; Within 21-45 hour, be called the koji later stage, temperature controls as 25-32 DEG C.
4) salt solution preparation is brewageed
Saturated brine adds water and is adjusted to 20 Baume degrees.
5) ferment
The Cheng Qu obtained in step 3) is entered fermentation tank, adds the salt solution of 120 parts 50 DEG C, ferment after 5 days, within later every 15 days, turn over sauce once, ferment 60 days obtained sauce unstrained spirits, and first 30 days temperature of fermenting control to be 40 DEG C, and latter 30 days temperature of fermenting control to be 32 DEG C.
6) boiling
Various flavor enhancement is added in sauce unstrained spirits obtained in step 5) and modulate, boil 30 minutes, be cooled to 80 DEG C, filling while hot.
Obtained soya sauce color is dark brown, and without complete beans, white point is a lot, and better flavor, specific performance index is in table 1.
Table 1 soya sauce performance and appearance index
Note: each performance and appearance index are drawn after being judged by the qualification group be made up of 10 people.Wherein
Whiteness quantity standard of perfection:
Without whiteness: nothing; Little amount whiteness :+; There is a certain amount of whiteness: +++; A large amount of whiteness: +++ ++.
Delicate flavour standards of grading:
Very weak delicate flavour: 1 point; Weak delicate flavour: 2 points; Medium delicate flavour: 3 points; Stronger delicate flavour: 4 points; High delicate flavour: 5 points.
Fragrance standards of grading:
Without peculiar delicate flavour: 1 point; Fragrance is very weak: 2 points; Fragrance is general: 3 points; Fragrance is better: 4 points; Sauce is fragrant, ester is aromatic strongly fragrant: 5 points.
Color score standard:
Pitchy: 1 point; Brownish red is partially black: 2 points; Brownish red: 3 points; Brown color: 4 points; Light yellow, shinny: 5 points.
Beans integrity assessment standard:
Without bean cotyledon: 1 point; There is part bean cotyledon: 2 points; There is a large amount of bean cotyledon: 3 points; There is the whole grain soya bean of part: 4 points; A large amount of whole grain soya bean: 5 points.
The above is only preferred embodiment of the present invention, and be not restriction the present invention being made to other form, any those skilled in the art may utilize the technology contents of above-mentioned announcement to be changed to the Equivalent embodiments of equivalent variations.But everyly do not depart from technical solution of the present invention content, any simple modification above embodiment done according to technical spirit of the present invention, equivalently to replace, still belong to the protection domain of technical solution of the present invention.
Claims (5)
1. the brewage process of a soya sauce, comprise raw material preparation, steaming koji, fermentation and boiling operation, described earlier fermentation adds salt solution distiller's wort, described raw material comprises soya bean, flour, salt solution distiller's wort and water, the mass fraction of four kinds of described raw materials is respectively: 60-80 part, 20-40 part, 100-200 part and 200-300 part, is characterized in that: described steaming Qu-making process is undertaken by following technique:
1) soak: shakeout after first 60-80 part soya bean being entered rotary spherical digester, add 200-300 part water, soak 6-15 hour;
2) steaming: start admission front opening rotary spherical digester lid bottom draining valve, admission draining, when having a large amount of steam to emerge to draining valve, close draining valve, when pressure is upgraded to 0.05MPa in rotary spherical digester, close intake valve, open air bleeding valve, draining into air pressure is that 0MPa opens intake valve later, closes air bleeding valve, make pressure in rotary spherical digester be upgraded to 0.08MPa, during temperature 110 DEG C, close intake valve, pressurize carries out steaming in 3 minutes, then reverse ball once, open air bleeding valve, draining into pressure is 0MPa; 24 minutes total steaming time;
3) koji: the soya bean after steaming is cooled to 35-38 DEG C, is sprinkled into soya bean surface by after bent for 0.02-0.06 part essence and the mixing of 20-40 part flour, enters pond koji 30-35 hour and obtain into song.
2. the brewage process of soya sauce according to claim 1, is characterized in that: described fermentation procedure is undertaken by following technique:
1) Cheng Qu described in enters fermentation tank, adds the salt solution distiller's wort of 100-200 part 50-55 DEG C, fermentation 3-5 days;
2) add the salt solution of 20-40 part 17-22 Baume degrees, once, ferment later every 3 days return pipes 20 days obtained sauce unstrained spirits.
3. the brewage process of soya sauce according to claim 2, is characterized in that: described boiling operation is undertaken by following technique: added by various flavor enhancement after modulating in sauce unstrained spirits, boil 30 minutes, be cooled to 80 DEG C, filling while hot.
4. the brewage process of soya sauce according to claim 3, is characterized in that: described insulation yeast making process is divided into 3 stages, and within 1-10 hour, be koji early stage, control temperature is 25-32 DEG C; Within 11-20 hour, be koji mid-term, control temperature is 32-38 DEG C; 21 hours is the koji later stage later, and control temperature is 25-32 DEG C.
5. the brewage process of soya sauce according to claim 4, it is characterized in that: the sauce unstrained spirits process processed in described fermentation procedure is divided into two stages, and first 10 days is earlier fermentation, and control temperature is 40-45 DEG C, latter 10 days is the fermentation later stage, and control temperature is 28-35 DEG C.
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| CN104041796A (en) * | 2014-06-12 | 2014-09-17 | 邱阁玄 | Soybean and black fungus paste and preparing process thereof |
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