CN107125700A - The manufacturing process of mellowness soy sauce - Google Patents
The manufacturing process of mellowness soy sauce Download PDFInfo
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- CN107125700A CN107125700A CN201710246678.1A CN201710246678A CN107125700A CN 107125700 A CN107125700 A CN 107125700A CN 201710246678 A CN201710246678 A CN 201710246678A CN 107125700 A CN107125700 A CN 107125700A
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 36
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 239000000203 mixture Substances 0.000 claims abstract description 77
- 238000011534 incubation Methods 0.000 claims abstract description 65
- 238000000855 fermentation Methods 0.000 claims abstract description 62
- 230000004151 fermentation Effects 0.000 claims abstract description 62
- 239000012266 salt solution Substances 0.000 claims abstract description 49
- 239000002054 inoculum Substances 0.000 claims abstract description 45
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 28
- 244000068988 Glycine max Species 0.000 claims abstract description 27
- 235000013312 flour Nutrition 0.000 claims abstract description 27
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 21
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 238000013019 agitation Methods 0.000 claims abstract description 12
- 238000011081 inoculation Methods 0.000 claims description 20
- 238000005507 spraying Methods 0.000 claims description 9
- 206010001497 Agitation Diseases 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 239000002932 luster Substances 0.000 abstract description 5
- 238000002360 preparation method Methods 0.000 abstract description 3
- 238000003756 stirring Methods 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 16
- 230000000694 effects Effects 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a kind of manufacturing process of mellowness soy sauce, including：Step 1: making fermenting mixture using soybean and flour；Step 2: being inoculated with aspergillus oryzae into fermenting mixture in two times, the inoculum concentration of first time is the 0.1 0.2% of fermenting mixture, and secondary inoculum concentration is the 0.2 0.4% of fermenting mixture；In first time incubation and second of incubation, every 57 hour agitations once, stir 5 10 minutes；Step 3: slow add salt solution into song, the speed of addition is 10mL/min, controls into the salt inside song and is divided into 18.0 19.0g/mL；One layer of salt solution is uniformly being sprayed again into curved surface, so that the salt content into curved surface after the completion of firm sprinkling is 19.3 19.5g/mL；Ferment at normal temperatures, fermentation period is 45 months.The present invention improves the local flavor and color and luster of soy sauce by being improved to soy sauce preparation process.
Description
Technical field
The present invention relates to a kind of manufacturing process of mellowness soy sauce.
Background technology
Soy sauce is the liquid flavoring brewageed with beans, wheat, wheat bran, and color and luster bronzing has unique paste flavor, and flavour is delicious, has
Help promote appetite, be the traditional condiment of China.At present, fermented sauce technique is broadly divided into two kinds：One is traditional less salt
Solid state fermentation, two be exactly high-salt fermentation.Wherein, high-salt diluted state fermentation soy divides " Cantonese high-salt dilute technique " and " day again
Formula high-salt dilute technique ".
Cantonese Technology of Brewing Soy Sauce is using soybean and flour as raw material, by boiling, koji-making, high-salt fermentation, finally
Soy sauce is filtered out using lixiviation process, gained soy sauce color is reddish brown, paste flavor is strong, figure is thick, delicious flavour.Because Cantonese high salt is dilute
State brewage process uses ferment in nature, big to environment temperature and the dependence of illumination, therefore general winter fermentation period is compared with summer
It is long, it can just produce the soy sauce of high-quality, but the soy sauce still with production in summer in taste and color has a certain distance.
The content of the invention
For above-mentioned technical problem, the present invention has designed and developed a kind of manufacturing process of mellowness soy sauce.
The technical scheme that the present invention is provided is：
A kind of manufacturing process of mellowness soy sauce, including：
Step 1: making fermenting mixture using soybean and flour；
Step 2: being inoculated with aspergillus oryzae into fermenting mixture in two times, the inoculum concentration of first time is fermenting mixture
0.1-0.2%, cultivates 5-8 hour, and it is 20-25 DEG C to control the fermentation temperature in first time incubation；Carry out again afterwards
Secondary inoculation, secondary inoculum concentration is the 0.2-0.4% of fermenting mixture, continues to cultivate 40-50 hour, second of control
Fermentation temperature in incubation is 28-32 DEG C；In first time incubation and second of incubation, every 5-7
Hour agitation once, is stirred 5-10 minutes；
Step 3: the Cheng Quyu salt solution prepared by step 2 is mixed, wherein, in the process that will be mixed into song with salt solution
In, salt solution slowly is added into song, the speed of addition is 10mL/min, and is stirred while adding, and controls into the salt inside song
It is divided into 18.0-19.0g/mL；One layer of salt solution is uniformly being sprayed again into curved surface, so that into curved surface after the completion of firm sprinkling
Salt content is 19.3-19.5g/mL；Ferment at normal temperatures, fermentation period is 4-5 months.
Preferably, in the manufacturing process of described mellowness soy sauce, in the step one, made and sent out using soybean and flour
Ferment mixture, wherein, the mass ratio 10 of soybean and flour:7.
Preferably, in the manufacturing process of described mellowness soy sauce, in the step 2, in two times into fermenting mixture
Aspergillus oryzae is inoculated with, the inoculum concentration of first time is the 0.1% of fermenting mixture, cultivates 5-8 hour, controls first time incubation
In fermentation temperature be 20-25 DEG C；Carry out second of inoculation again afterwards, secondary inoculum concentration is the 0.2% of fermenting mixture,
Continue to cultivate 40-50 hour, it is 28-32 DEG C to control the fermentation temperature in second of incubation.
Preferably, in the manufacturing process of described mellowness soy sauce, in the step 2, in two times into fermenting mixture
Aspergillus oryzae is inoculated with, the inoculum concentration of first time is the 0.1% of fermenting mixture, is cultivated 5 hours, in control first time incubation
Fermentation temperature be 20-25 DEG C；Carry out second of inoculation again afterwards, secondary inoculum concentration is the 0.2% of fermenting mixture, after
40 hours of continuous culture, it is 28-32 DEG C to control the fermentation temperature in second of incubation.
Preferably, in the manufacturing process of described mellowness soy sauce, in the step 2, in two times into fermenting mixture
Aspergillus oryzae is inoculated with, the inoculum concentration of first time is the 0.1% of fermenting mixture, is cultivated 5 hours, in control first time incubation
Fermentation temperature be 20 DEG C；Carry out second of inoculation again afterwards, secondary inoculum concentration is the 0.2% of fermenting mixture, is continued
40 hours are cultivated, it is 28 DEG C to control the fermentation temperature in second of incubation.
Preferably, in the manufacturing process of described mellowness soy sauce, in the step 3, fermentation period is 4 months.
The manufacturing process of mellowness soy sauce of the present invention improves soy sauce by being improved to soy sauce preparation process
Local flavor and color and luster, the need for people being met.
Embodiment
The present invention is described in further detail below, to make those skilled in the art being capable of evidence with reference to specification word
To implement.
The present invention provides a kind of manufacturing process of mellowness soy sauce, including：
Step 1: making fermenting mixture using soybean and flour；
Step 2: being inoculated with aspergillus oryzae into fermenting mixture in two times, the inoculum concentration of first time is fermenting mixture
0.1-0.2%, cultivates 5-8 hour, and it is 20-25 DEG C to control the fermentation temperature in first time incubation；Carry out again afterwards
Secondary inoculation, secondary inoculum concentration is the 0.2-0.4% of fermenting mixture, continues to cultivate 40-50 hour, second of control
Fermentation temperature in incubation is 28-32 DEG C；In first time incubation and second of incubation, every 5-7
Hour agitation once, is stirred 5-10 minutes；
Step 3: the Cheng Quyu salt solution prepared by step 2 is mixed, wherein, in the process that will be mixed into song with salt solution
In, salt solution slowly is added into song, the speed of addition is 10mL/min, and is stirred while adding, and controls into the salt inside song
It is divided into 18.0-19.0g/mL；One layer of salt solution is uniformly being sprayed again into curved surface, so that into curved surface after the completion of firm sprinkling
Salt content is 19.3-19.5g/mL；Ferment at normal temperatures, fermentation period is 4-5 months.
The present invention carries out accurately studying and improving to koji-making link in soy sauce preparation process, is inoculated with two times, and
And accurately control each inoculum concentration and condition of culture.First time inoculum concentration is relatively small, and incubation time is short, and fermentation temperature is low,
Second of inoculum concentration is relatively large, and incubation time is long, and fermentation temperature is high.The present invention can improve the enzyme activity of Daqu, final lifting
The local flavor and color and luster of soy sauce.Meanwhile, in order to improve the effect of koji-making, make each several part koji-making uniform, also section is stirred at regular intervals
Move once.
When that will be mixed into song with salt solution, directly the two is not mixed, but control salt solution is to the addition speed into song, and
And added while stirring in adition process, with control salt solution with into song can uniform mixability, to improve final hair
Ferment effect.
Preferably, in the manufacturing process of described mellowness soy sauce, in the step one, made and sent out using soybean and flour
Ferment mixture, wherein, the mass ratio 10 of soybean and flour:7.
Preferably, in the manufacturing process of described mellowness soy sauce, in the step 2, in two times into fermenting mixture
Aspergillus oryzae is inoculated with, the inoculum concentration of first time is the 0.1% of fermenting mixture, cultivates 5-8 hour, controls first time incubation
In fermentation temperature be 20-25 DEG C；Carry out second of inoculation again afterwards, secondary inoculum concentration is the 0.2% of fermenting mixture,
Continue to cultivate 40-50 hour, it is 28-32 DEG C to control the fermentation temperature in second of incubation.
Preferably, in the manufacturing process of described mellowness soy sauce, in the step 2, in two times into fermenting mixture
Aspergillus oryzae is inoculated with, the inoculum concentration of first time is the 0.1% of fermenting mixture, is cultivated 5 hours, in control first time incubation
Fermentation temperature be 20-25 DEG C；Carry out second of inoculation again afterwards, secondary inoculum concentration is the 0.2% of fermenting mixture, after
40 hours of continuous culture, it is 28-32 DEG C to control the fermentation temperature in second of incubation.
Preferably, in the manufacturing process of described mellowness soy sauce, in the step 2, in two times into fermenting mixture
Aspergillus oryzae is inoculated with, the inoculum concentration of first time is the 0.1% of fermenting mixture, is cultivated 5 hours, in control first time incubation
Fermentation temperature be 20 DEG C；Carry out second of inoculation again afterwards, secondary inoculum concentration is the 0.2% of fermenting mixture, is continued
40 hours are cultivated, it is 28 DEG C to control the fermentation temperature in second of incubation.
Preferably, in the manufacturing process of described mellowness soy sauce, in the step 3, fermentation period is 6 months.
Embodiment one is to the preparation-obtained soy sauce of embodiment eight, and color and luster is in glow state, with strong paste flavor and
Mellowness；Also, detection is found, the amino acid nitrogen content of above-mentioned several embodiments reaches 0.99g/100mL, and reduced sugar reaches
To 5.9g/100mL.
Embodiment one
Step 1: making the mass ratio 10 of fermenting mixture, soybean and flour using soybean and flour:7；
Step 2 is inoculated with aspergillus oryzae into fermenting mixture in two times, and the inoculum concentration of first time is fermenting mixture
0.1%, 5 hours are cultivated, it is 20 DEG C to control the fermentation temperature in first time incubation；Carry out second of inoculation again afterwards,
Secondary inoculum concentration is the 0.2% of fermenting mixture, continues to cultivate 40 hours, the fermentation in second of incubation of control
Temperature is 28 DEG C；In first time incubation and second of incubation, every 5 hour agitations once, 5 points are stirred
Clock；
Step 3: the Cheng Quyu salt solution prepared by step 2 is mixed, wherein, in the process that will be mixed into song with salt solution
In, salt solution slowly is added into song, the speed of addition is 10mL/min, and is stirred while adding, and controls into the salt inside song
It is divided into 19.0g/mL；Uniformly spraying one layer of salt solution again into curved surface so that after the completion of firm sprinkling into curved surface salinity
Content is 19.3g/mL；Ferment at normal temperatures, fermentation period is 4 months.
Embodiment two
Step 1: making the mass ratio 10 of fermenting mixture, soybean and flour using soybean and flour:7；
Step 2: being inoculated with aspergillus oryzae into fermenting mixture in two times, the inoculum concentration of first time is fermenting mixture
0.2%, 8 hours are cultivated, it is 25 DEG C to control the fermentation temperature in first time incubation；Carry out second of inoculation again afterwards,
Secondary inoculum concentration is the 0.4% of fermenting mixture, continues to cultivate 50 hours, the fermentation in second of incubation of control
Temperature is 32 DEG C；In first time incubation and second of incubation, every 7 hour agitations once, 5 points are stirred
Clock；
Step 3: the Cheng Quyu salt solution prepared by step 2 is mixed, wherein, in the process that will be mixed into song with salt solution
In, salt solution slowly is added into song, the speed of addition is 10mL/min, and is stirred while adding, and controls into the salt inside song
It is divided into 18.0g/mL；Uniformly spraying one layer of salt solution again into curved surface so that after the completion of firm sprinkling into curved surface salinity
Content is 19.5g/mL；Ferment at normal temperatures, fermentation period is 5 months.
Embodiment three
Step 1: making the mass ratio 10 of fermenting mixture, soybean and flour using soybean and flour:7；
Step 2: being inoculated with aspergillus oryzae into fermenting mixture in two times, the inoculum concentration of first time is fermenting mixture
0.1%, 5 hours are cultivated, it is 20 DEG C to control the fermentation temperature in first time incubation；Carry out second of inoculation again afterwards,
Secondary inoculum concentration is the 0.2% of fermenting mixture, continues to cultivate 45 hours, the fermentation in second of incubation of control
Temperature is 28 DEG C；In first time incubation and second of incubation, every 7 hour agitations once, 10 points are stirred
Clock；
Step 3: the Cheng Quyu salt solution prepared by step 2 is mixed, wherein, in the process that will be mixed into song with salt solution
In, salt solution slowly is added into song, the speed of addition is 10mL/min, and is stirred while adding, and controls into the salt inside song
It is divided into 18.0g/mL；Uniformly spraying one layer of salt solution again into curved surface so that after the completion of firm sprinkling into curved surface salinity
Content is 19.3g/mL；Ferment at normal temperatures, fermentation period is 4 months.
Example IV
Step 1: making the mass ratio 10 of fermenting mixture, soybean and flour using soybean and flour:7；
Step 2: being inoculated with aspergillus oryzae into fermenting mixture in two times, the inoculum concentration of first time is fermenting mixture
0.2%, 8 hours are cultivated, it is 25 DEG C to control the fermentation temperature in first time incubation；Carry out second of inoculation again afterwards,
Secondary inoculum concentration is the 0.4% of fermenting mixture, continues to cultivate 50 hours, the fermentation in second of incubation of control
Temperature is 32 DEG C；In first time incubation and second of incubation, every 7 hour agitations once, 10 points are stirred
Clock；
Step 3: the Cheng Quyu salt solution prepared by step 2 is mixed, wherein, in the process that will be mixed into song with salt solution
In, salt solution slowly is added into song, the speed of addition is 10mL/min, and is stirred while adding, and controls into the salt inside song
It is divided into 19.0g/mL；Uniformly spraying one layer of salt solution again into curved surface so that after the completion of firm sprinkling into curved surface salinity
Content is 19.5g/mL；Ferment at normal temperatures, fermentation period is 4.5 months.
Embodiment five
Step 1: making the mass ratio 10 of fermenting mixture, soybean and flour using soybean and flour:7；
Step 2: being inoculated with aspergillus oryzae into fermenting mixture in two times, the inoculum concentration of first time is fermenting mixture
0.1%, 7 hours are cultivated, it is 20 DEG C to control the fermentation temperature in first time incubation；Carry out second of inoculation again afterwards,
Secondary inoculum concentration is the 0.2% of fermenting mixture, continues to cultivate 40 hours, the fermentation in second of incubation of control
Temperature is 28 DEG C；In first time incubation and second of incubation, every 5 hour agitations once, 5 points are stirred
Clock；
Step 3: the Cheng Quyu salt solution prepared by step 2 is mixed, wherein, in the process that will be mixed into song with salt solution
In, salt solution slowly is added into song, the speed of addition is 10mL/min, and is stirred while adding, and controls into the salt inside song
It is divided into 18.0g/mL；Uniformly spraying one layer of salt solution again into curved surface so that after the completion of firm sprinkling into curved surface salinity
Content is 19.3g/mL；Ferment at normal temperatures, fermentation period is 4 months.
Embodiment six
Step 1: making the mass ratio 10 of fermenting mixture, soybean and flour using soybean and flour:7；
Step 2: being inoculated with aspergillus oryzae into fermenting mixture in two times, the inoculum concentration of first time is fermenting mixture
0.2%, 8 hours are cultivated, it is 25 DEG C to control the fermentation temperature in first time incubation；Carry out second of inoculation again afterwards,
Secondary inoculum concentration is the 0.4% of fermenting mixture, continues to cultivate 50 hours, the fermentation in second of incubation of control
Temperature is 30 DEG C；In first time incubation and second of incubation, every 7 hour agitations once, 10 points are stirred
Clock；
Step 3: the Cheng Quyu salt solution prepared by step 2 is mixed, wherein, in the process that will be mixed into song with salt solution
In, salt solution slowly is added into song, the speed of addition is 10mL/min, and is stirred while adding, and controls into the salt inside song
It is divided into 19.0g/mL；Uniformly spraying one layer of salt solution again into curved surface so that after the completion of firm sprinkling into curved surface salinity
Content is 19.5g/mL；Ferment at normal temperatures, fermentation period is 5 months.
Embodiment seven
Step 1: making the mass ratio 10 of fermenting mixture, soybean and flour using soybean and flour:7；
Step 2: being inoculated with aspergillus oryzae into fermenting mixture in two times, the inoculum concentration of first time is fermenting mixture
0.2%, 8 hours are cultivated, it is 22 DEG C to control the fermentation temperature in first time incubation；Carry out second of inoculation again afterwards,
Secondary inoculum concentration is the 0.2% of fermenting mixture, continues to cultivate 40 hours, the fermentation in second of incubation of control
Temperature is 30 DEG C；In first time incubation and second of incubation, every 7 hour agitations once, 10 points are stirred
Clock；
Step 3: the Cheng Quyu salt solution prepared by step 2 is mixed, wherein, in the process that will be mixed into song with salt solution
In, salt solution slowly is added into song, the speed of addition is 10mL/min, and is stirred while adding, and controls into the salt inside song
It is divided into 19.0g/mL；Uniformly spraying one layer of salt solution again into curved surface so that after the completion of firm sprinkling into curved surface salinity
Content is 19.5g/mL；Ferment at normal temperatures, fermentation period is 4 months.
Embodiment eight
Step 1: making the mass ratio 10 of fermenting mixture, soybean and flour using soybean and flour:7；
Step 2: being inoculated with aspergillus oryzae into fermenting mixture in two times, the inoculum concentration of first time is fermenting mixture
0.2%, 6 hours are cultivated, it is 25 DEG C to control the fermentation temperature in first time incubation；Carry out second of inoculation again afterwards,
Secondary inoculum concentration is the 0.2% of fermenting mixture, continues to cultivate 45 hours, the fermentation in second of incubation of control
Temperature is 28 DEG C；In first time incubation and second of incubation, every 5 hour agitations once, 5 points are stirred
Clock；
Step 3: the Cheng Quyu salt solution prepared by step 2 is mixed, wherein, in the process that will be mixed into song with salt solution
In, salt solution slowly is added into song, the speed of addition is 10mL/min, and is stirred while adding, and controls into the salt inside song
It is divided into 18.0g/mL；Uniformly spraying one layer of salt solution again into curved surface so that after the completion of firm sprinkling into curved surface salinity
Content is 19.3g/mL；Ferment at normal temperatures, fermentation period is 4 months.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details.
Claims (6)
1. a kind of manufacturing process of mellowness soy sauce, it is characterised in that including：
Step 1: making fermenting mixture using soybean and flour；
Step 2: being inoculated with aspergillus oryzae into fermenting mixture in two times, the inoculum concentration of first time is the 0.1- of fermenting mixture
0.2%, 5-8 hour is cultivated, it is 20-25 DEG C to control the fermentation temperature in first time incubation；Carry out again afterwards second
Inoculation, secondary inoculum concentration is the 0.2-0.4% of fermenting mixture, continues to cultivate 40-50 hour, controls to cultivate for second
During fermentation temperature be 28-32 DEG C；In first time incubation and second of incubation, every 5-7 hour
Agitation once, is stirred 5-10 minutes；
Step 3: the Cheng Quyu salt solution prepared by step 2 is mixed, wherein, during it will be mixed into song with salt solution, delay
Slow to add salt solution into song, the speed of addition is 10mL/min, and is stirred while adding, and controls into the salt inside song and is divided into
18.0-19.0g/mL；Uniformly spraying one layer of salt solution again into curved surface so that after the completion of firm sprinkling into curved surface salinity
Content is 19.3-19.5g/mL；Ferment at normal temperatures, fermentation period is 4-5 months.
2. the manufacturing process of mellowness soy sauce as claimed in claim 1, it is characterised in that in the step one, using soybean and
Flour makes fermenting mixture, wherein, the mass ratio 10 of soybean and flour:7.
3. the manufacturing process of mellowness soy sauce as claimed in claim 1, it is characterised in that in the step 2, in two times to hair
Aspergillus oryzae is inoculated with ferment mixture, the inoculum concentration of first time is the 0.1% of fermenting mixture, cultivates 5-8 hour, control first
Fermentation temperature in secondary incubation is 20-25 DEG C；Carry out second of inoculation again afterwards, secondary inoculum concentration mixes for fermentation
The 0.2% of thing, continues to cultivate 40-50 hour, and it is 28-32 DEG C to control the fermentation temperature in second of incubation.
4. the manufacturing process of mellowness soy sauce as claimed in claim 1, it is characterised in that in the step 2, in two times to hair
Aspergillus oryzae is inoculated with ferment mixture, the inoculum concentration of first time is the 0.1% of fermenting mixture, is cultivated 5 hours, and control is for the first time
Fermentation temperature in incubation is 20-25 DEG C；Carry out second of inoculation again afterwards, secondary inoculum concentration is fermenting mixture
0.2%, continue to cultivate 40 hours, control fermentation temperature in second of incubation for 28-32 DEG C.
5. the manufacturing process of mellowness soy sauce as claimed in claim 1, it is characterised in that in the step 2, in two times to hair
Aspergillus oryzae is inoculated with ferment mixture, the inoculum concentration of first time is the 0.1% of fermenting mixture, is cultivated 5 hours, and control is for the first time
Fermentation temperature in incubation is 20 DEG C；Carry out second of inoculation again afterwards, secondary inoculum concentration is fermenting mixture
0.2%, continue to cultivate 40 hours, it is 28 DEG C to control the fermentation temperature in second of incubation.
6. the manufacturing process of mellowness soy sauce as claimed in claim 1, it is characterised in that in the step 3, fermentation period is 4
Individual month.
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| CN104872617A (en) * | 2015-05-13 | 2015-09-02 | 广东厨邦食品有限公司 | Brewing process of soy sauce |
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| CN105053962A (en) * | 2015-09-02 | 2015-11-18 | 广东美味鲜调味食品有限公司 | Brewing technology for soybean sauce |
| CN106509100A (en) * | 2016-09-28 | 2017-03-22 | 南昌大学 | Production method of solid yogurt powder containing high active bacteria |
-
2017
- 2017-04-16 CN CN201710246678.1A patent/CN107125700B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872617A (en) * | 2015-05-13 | 2015-09-02 | 广东厨邦食品有限公司 | Brewing process of soy sauce |
| CN104886529A (en) * | 2015-06-09 | 2015-09-09 | 浙江五味和食品有限公司 | High-salt and high-alcohol diluted state soy sauce rapid brewing method |
| CN105053962A (en) * | 2015-09-02 | 2015-11-18 | 广东美味鲜调味食品有限公司 | Brewing technology for soybean sauce |
| CN106509100A (en) * | 2016-09-28 | 2017-03-22 | 南昌大学 | Production method of solid yogurt powder containing high active bacteria |
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