CN107495101A - A kind of high-salt dilute adlay is cracked rice soy sauce and its processing method - Google Patents
A kind of high-salt dilute adlay is cracked rice soy sauce and its processing method Download PDFInfo
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- CN107495101A CN107495101A CN201710855389.1A CN201710855389A CN107495101A CN 107495101 A CN107495101 A CN 107495101A CN 201710855389 A CN201710855389 A CN 201710855389A CN 107495101 A CN107495101 A CN 107495101A
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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
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
Cracked rice soy sauce and its processing method the invention discloses a kind of high-salt dilute adlay, raw material including adlay crack rice 15 25 parts, 25 35 parts of dregs of beans, torulopsis 2 × 106Individual/g (moromi), Lu Shi yeast 2 × 106Individual/g (moromi), 100 125 parts of salt solution, 0.08 0.12 parts of aspergillus oryzae, by adlay crack rice soy sauce cost made from the steps such as pretreatment, steaming, koji-making, high-salt fermentation, squeezing, sterilizing it is cheap, it is glossy, give off a strong fragrance, sauce taste is prominent, has the peculiar fragrance of myotonin, nutritious.The present invention not only embodies the medical value of myotonin into flavouring, expands consumer to the range of choice of soy sauce, is also advantageous for the extension of myotonin industrial chain, increases the extra returns of enterprise.
Description
Technical field
The invention belongs to soy sauce brewing technical field, and in particular to a kind of high-salt dilute adlay is cracked rice soy sauce, while is also related to
And its processing method.
Background technology
High-salt dilute soy is using soybean or defatted soybean, wheat or wheat flour as raw material, after boiling, Aspergillus koji-making
Dilute wine with dregs, then fermented manufactured soy sauce are mixed into salt solution.Its fermentation period is longer, generally 4~8 months, and product is rich in 18
Kind free amino acid and alcohol, aldehyde, ester, phenol and furanone etc., paste flavor, ester are aromatic strongly fragrant, and mouthfeel delicate flavour protrudes.
Job's tears is grass family Coix herbaceous plant, and Job's tears seed is made up of the part such as endosperm, chaff layer and shell, is removed outer
Shell and chaff layer just obtain endosperm, i.e. myotonin.The nutrition of myotonin, medical value are high, are the health foods of integration of drinking and medicinal herbs, quilt
" king of world grass " is described as, is exactly one of China's food medicine all good " grain medicine " since ancient times.Ministry of Health of China 1987
Year October Semen Coicis is included in first dietotherapeutic list, claim its can clearing damp and promoting diuresis tonifying spleen, clearing away heat and eliminating pus.In recent years, both at home and abroad
Analysis of data shows, myotonin not only rich in good protein, fat, starch, crude fibre, mineral matter (Se, P, Ca, K, Mg,
Na, Zn, Fe), vitamin (VE, VB1、VB2) etc. nutritional ingredient, but also containing esters (adlay ester, adlay element, coix seed oil), steroid
Alcohols (asafoetide acyl stigmasterol and brassicasterol), benzothiazole ketone, indene, lignanoids, triterpenes, phenols, polysaccharide, biology
The effective components such as bases, adenosine class, study through clinical pharmacology and confirm, and myotonin has antitumor, antiviral, immunological regulation, drop
The pharmacological activity such as blood glucose blood calcium, decompression.Main producing region of the Xingren County, Guizhou Province as China's myotonin, existing more than 400 years plantation history,
Xingren County " township of Chinese myotonin " is authorized by national food employer's organization within 2012, be that the whole nation or even south east asia are maximum
Myotonin plantation, processing and product distributing center, Xingren County core space cultivated area in 2017 build up national maximum up to 350,000 mu
Planting base.While in Guizhou, adlay plantation develops rapidly, adlay process technology equipment is backward, high added value new product lacks
And accessory substance higher value application is lowly that current Job's tears industry development faces and outstanding problem urgently to be resolved hurrily.Big multi-processing
Enterprise still belongs to extensive processing, and process equipment falls behind, and product occurs that head rice yield is low, and broken rice rate is high, substantial amounts of chaff, shell
Etc. (40%) by-product recovery is using insufficient, while myotonin converted products is single, and soy sauce class product yet there are no sale.
The quantity cracked rice of adlay is produced in the whole rice process of adlay more than 10%, adlay crack rice not only contain with it is whole
Nutritive value similar in rice, price is only the 1/6 of whole rice.Cracked rice using adlay and produce high-quality soy sauce, myotonin is enriched
Nutrition and medical value are introduced into daily flavouring, improve soy sauce quality, enrich characteristic soy sauce kind, increase myotonin industry
Added value.
The content of the invention
Present disclosure be to provide a kind of cost it is cheap, it is glossy, give off a strong fragrance, sauce taste is prominent, has myotonin
Peculiar fragrance, nutritious high-salt dilute adlay are cracked rice soy sauce.
Another object of the present invention is to provide the processing method of the soy sauce.
A kind of high-salt dilute adlay is cracked rice soy sauce, including following raw material:
Adlay is cracked rice 15-25 parts, dregs of beans 25-35 parts, torulopsis 2 × 106Individual/g (moromi), Lu Shi yeast 2 × 106Individual/
G (moromi), salt solution 100-125 parts, aspergillus oryzae 0.08-0.12 parts.
A kind of high-salt dilute adlay of the present invention is cracked rice the processing method of soy sauce, is comprised the following steps:
(1) adlay is cracked rice pretreatment：Adlay is cracked rice, and it is clear to water to eluriate, and dries, cleans, crush, crosses 60-80 mesh sieves, take
15-25 parts are standby；
(2) steaming：The adlay of dregs of beans 25-35 parts and pretreatment is cracked rice and mixed, is added in the ratio of mixed dry material 1: 1
Enter distilled water profit grain, then the steaming 20-30 minutes in 120-122 DEG C, 0.05-0.15MPa high-pressure sterilizing pots；
(3) koji-making：By the material cooked as being cooled in the hall that dries in the air to adding aspergillus oryzae 0.08-0.12 after 37-39 DEG C
Part, it is placed in after well mixed in culture tank；
(4) high-salt fermentation：After unstrained spirits crusher machine processed will be crossed into triton, the salt solution of 18 ° of B é (20 DEG C), high temperature system are added
Wine with dregs, 40 DEG C of brine temp, salt water consumption are 2 times of material quantity；35 DEG C of fermentation temperature, fermentation time 170-190 days；
(5) squeeze：The moromi fermented is inserted in squeezer and squeezed；
(6) sterilize：The soy sauce squeezed is sterilized at a temperature of 80-85 DEG C by sterilizer, produced.
A kind of above-mentioned high-salt dilute adlay crack rice soy sauce processing method, the wherein yeast described in step (4) addition
And fermentation process is specially：After high salt liquid soy mash is stirred, it is put into fermentation tank before carrying out soy sauce at a temperature of 15 DEG C
Phase stage fermentation, during which stir daily 1 time, 2 × 10 are added by every gram of moromi when fermentation was to the 15th day6Individual torulopsis, it
Fermentation temperature is raised 1 DEG C daily afterwards, continues to ferment until temperature is increased to 30 DEG C, ferments at the 45th day and add by every gram of moromi
Add 2 × 106Individual Lu Shi yeast, continue at a temperature of 30 DEG C fermentation by the 89-91 days, by fermentation temperature rise to 35 DEG C fermentation until
Fermentation ends, whole fermentation period are 170-190 days.
The present invention compared with prior art, has obvious beneficial effect：The adlay that finally prepares of the present invention is cracked rice soy sauce institute
0.87g/100mL containing amino-acid nitrogen, reduced sugar 2.65g/100mL, total acid 1.35g/100mL, total amino acid content reach
13.09g/100g, the high-salt dilute myotonin moromi amino acid content than no addition yeast increase 61.21%.It is waved
The constituent analysis contrast of hair property shows：Addition yeast makes the content of main esters, alcohols and aldehydes in soy sauce substantially carry in this way
Height, the flavor of soy sauce is significantly improved, adlay is cracked rice, soy sauce fragrance is more prominent, and sauce taste is more mellow.Height is improved
The flavor and product quality of salt liquid state fermented soy sauce, the adlay for obtaining high-quality are cracked rice soy sauce.Adlay crack rice soy sauce bronzing, have
Gloss, fragrance is stronger, delicious, and sauce taste is more prominent, has the peculiar fragrance of myotonin.The present invention is not only by the medicine of myotonin
With value dimension into flavouring, expand consumer to the range of choice of soy sauce, be also advantageous for the extension of myotonin industrial chain, increase
Add the extra returns of enterprise.
Experiment content of the present invention is specific as follows：
1st, adlay crack rice basis measure
Wheat and wheat bran are the conventional starchy materials of soy sauce brewing, table 1 analyze adlay crack rice, myotonin, wheat, wheat
The main component of bran.
The adlay of table 1 is cracked rice basis content table (g/100g)
By the main component in comparison sheet 1 with soy sauce brewing close association can be seen that adlay crack rice middle crude fat and
Protein content is more slightly lower than in myotonin, between wheat and wheat bran, and carbohydrate content is higher than myotonin, less than small
Wheat and wheat bran, adlay crack rice middle ash content also between wheat and wheat bran, and amino acid is essentially from protein raw material in soy sauce
Decompose, and the starch that other such as sugar, glycerine, alcohol flavor substances are mostly come from starchy material decomposes, it is theoretical
Upper adlay, which is cracked rice, can be used as starchy material fermented sauce.
2nd, yeast-making technology determines
Operated according to above-mentioned processing method, by compare dregs of beans and adlay crack rice ratio, aspergillus oryzae inoculum concentration, koji-making when
Between, four factors of starter-making temperature, other conditions are constant, using proteinase activity power size as Judging index, using single factor test and sound
Face method experiment is answered to determine optimal process conditions.
The single factor experiment of 2.1 yeast-making technologies
The soy sauce carbon-nitrogen ratio of quality better should be 5: 1 or so, and the carbon nitrogen content in supplementary material sets the ratio of supplementary material
Example, cracked rice with adlay substitute wheat bran carries out dregs of beans and adlay crack rice adding proportion, aspergillus oryzae inoculum concentration, starter-making temperature, koji-making when
Between experiment of single factor (being contrasted by common raw materials of soy sauce of dregs of beans wheat bran), table 2, table 3 are that adlay is cracked rice making leaven of soy sauce
With traditional making leaven of soy sauce technique experiment of single factor scheme table.
The adlay of table 2 is cracked rice making leaven of soy sauce technique experiment of single factor table
The traditional making leaven of soy sauce technique experiment of single factor table of table 3
2.2 Responds Surface Methodologies optimize the design and interpretation of result of yeast-making technology
On the basis of single factor test, using charge ratio, aspergillus oryzae inoculum concentration, four factors of starter-making temperature and koji-making time as
Independent variable, protease activity (Y) is response, is carried out repeatedly using Design-Expert Software for Design experiment of single factor, and to it
Multiple regression analysis, with responding surface analysis figure according to above-mentioned regression equation, charge ratio, rice can be seen that by response surface analysis figure
Aspergillus inoculum concentration, koji-making time and the interactive relation of starter-making temperature and protease activity.Carried out according to the mathematical modeling established
Parameter optimum optimization is analyzed, and obtains the process conditions required for protease activity highest, and carry out confirmatory experiment.
The response surface design experiment condition of table 4
Response surface design and result are as shown in table 5:
The response surface experimental design of table 5 and result
Multiple multiple regression analysis is carried out to it using Design-Expert softwares, mould can obtain by the experimental result of table 6
The secondary multinomial regression equation of type is：
Protease activity=2788.68+45.14A-19.03B+29.91C-1.63D-117.57AB+179.47AC+
17.95AD+130.52BC+83.21BD+60.37CD-207.31A2-213.84B2-184.47C2-58.84 D2
Surface analysis figure is responded according to above-mentioned regression equation, can be seen that dregs of beans, adlay are cracked rice by response surface analysis Fig. 2
Add the interactive relation of proportioning, aspergillus oryzae inoculum concentration, koji-making time, starter-making temperature and proteinase activity power.
Regression analysis is carried out to it with DE softwares, the analysis result of regression equation is shown in Table 6:
The Regression Analysis Result of table 6
Note: P≤0.01 is highly significant, P≤0.05 is notable, P>0.05 is not notable.
As shown in Table 6, lose and intend item not significantly (P=0.2372>0.05), model P values ＜ 0.0001, i.e. model are height
Significantly, it can thus be appreciated that the predicted value of the model is relatively consistent with actual value, experimental result is reliable.It can be drawn by P values, raw material
Proportioning, aspergillus oryzae inoculum concentration, koji-making time, the quadratic term of starter-making temperature are added on result influence highly significant, raw material, which adds, matches somebody with somebody
The first order of ratio influences highly significant on result, the first order of koji-making time result is influenceed it is notable, and interact an AB, AC, BC,
The influence highly significant of BD, CD to result.
Parameter optimum optimization analysis is carried out according to the mathematical modeling established, obtains the work required for proteinase activity highest
Skill condition is raw material addition proportioning 3: 2 (it is about 3: 2 to compare traditional soy sauce 1.51), (the control tradition of aspergillus oryzae inoculum concentration 0.20%
Soy sauce 0.31%), koji-making time 49.86h (compareing traditional soy sauce 36.44h), 34.42 DEG C of starter-making temperature (compare traditional soy sauce
32.22 DEG C), protease activity 2853.74U/g (3192.86U/g), it is contemplated that the feasibility of practical operation and simplified technique, by it
It is modified to 3: 2 (compareing traditional soy sauce 3: 2) of raw material addition proportioning, aspergillus oryzae inoculum concentration 0.20% (compares traditional soy sauce
0.30%), koji-making time 49.5h (compareing traditional soy sauce 36.5h), 34.5 DEG C of starter-making temperature (compareing traditional 32.5 DEG C of soy sauce) exist
Under this technique, proteinase activity power reaches 2850.05U/g (traditional soy sauce koji 3171.89U/g).
3rd, the addition manner of yeast determines
Distinguish in high salt liquid soy mash fermentation process, successively add torulopsis AS2.222 (T yeast) and Lu Shi yeast
Two kinds of salt tolerant aroma-producing yeasts of AS2.182 (S yeast), main physical and chemical index, amino before and after perfume ferments are given birth to by comparative analysis soy sauce
Acid constituents and the variation of fragrance component, it is determined that the mode of addition yeast.
Specific experiment is: high salt liquid soy mash stirs in the addition yeast stage, is dispensed into 9 containers, is put into
Soy sauce preliminary stage fermentation is carried out in 15 DEG C of biochemical cultivation case, daily stirring 1 time to the 15th day, add yeast according to table 7, add
Enter amount for 2 × 106Individual/g (moromi), fermentation temperature is raised 1 DEG C daily afterwards, until temperature is increased to 30 DEG C, temperature reaches
And 30 DEG C are maintained at, until the 45th day of fermentation, yeast is added according to table 1, addition is 2 × 106Individual/g (moromi).No. 9 appearances
Sample is blank control in device.To fermentation the 90th day or so, control moromi fermentation temperature at 35 DEG C until fermentation ends, entirely
Fermentation period 180d.
The addition manner of the yeast of table 7
3.1 salt tolerant yeasts add the influence to high salt liquid soy mash flavor components
3.1.1 the formation relation of content of reducing sugar content of reducing sugar and flavor of soy sauce is most important, therefore, content of reducing sugar
Color for soy sauce etc. has considerable influence, is an important parameter index of sauce fermentation process.Aroma-producing yeast
Addition only can Accelerating reduction sugar consumption speed, content of reducing sugar influences little in the moromi completed on final fermentation.By Fig. 4
The sample 1~8 for understanding to add aroma yeast with different addition manners is more or less the same with content of reducing sugar in blank sample 9.
3.1.2 the growth of total acid content saccharomycete promotes the growth of lactic acid bacteria and other acidogenic bactrias in moromi, so as to
Make its production acid amount increase.The crack rice content of soy sauce total acid of adlay is that to add two kinds of aroma-producing yeast ＞ respectively in the earlier fermentation later stage mono-
One addition aroma-producing yeast ＞ does not add aroma-producing yeast ＞ in same fermentation period while adds two kinds of aroma-producing yeasts.
3.1.3 amino acid nitrogen content with the addition of amino acid nitrogen content in the 1 of aroma-producing yeast, 2,3,4,7, No. 8 moromi
It is more or less the same with No. 9 moromis of no addition aroma-producing yeast, shows under equal fermentation method fermentation condition, the addition of aroma-producing yeast
Have little influence on amino acid nitrogen content.But in the 15th day or the 45th day add two kinds of aroma yeasts simultaneously 5, No. 6 of fermentation
Sample moromi amino acid nitrogen content is but significantly lower than blank group, and it is low caused that analysis is likely to be total acid, and single addition one
The moromi amino acid nitrogen content of kind aroma-producing yeast is not just high in 7,8 contents of different fermentations period addition yeast respectively, and
Amino acid nitrogen content is slightly higher than in No. 8 in No. 7.So contain to improve the amino-acid nitrogen in adlay characteristic soy sauce
Amount, the addition manner of No. 7 should be selected.
Influence of the different addition manners of 3.2 yeast to amino acid classes and content
18 kinds of free amino acids are detected, content is as shown in table 8, and myotonin is in itself rich in leucine, arginine, bad ammonia
The several amino acids such as acid, tyrosine, amino acid improves by a small margin after adding yeast, and No. 7 amino acid contained total amounts of sample reach
13.09g/100g is arrived, the high-salt dilute myotonin moromi amino acid content than no addition yeast increases 61.21%.
Amino acid forms in the moromi of table 8
The different addition manners of 3.3 yeast are cracked rice the influence of soy sauce volatile ingredient to adlay
As shown in Table 9, add and contain 42 kinds of compounds in 7, No. 8 samples of yeast respectively, flavor substance species is significantly more than
No. 9 samples of yeast are not added, aldehyde, ketone, alcohol, acid, Ester content slightly increase compared with No. 9 samples in 7, No. 8 samples
Add.The flavor substance relative mass of No. 7 samples is slightly above No. 8 samples, and fragrance is stronger, delicious, and sauce taste is more prominent.Utilize
GC-MS is analyzed the volatile ingredient of gained soy sauce, as a result as shown in table 9.
The percentage composition of the volatile ingredient of table 9
Note: ND represents not detect
3.4 conclusion
Fermented the 15th day in moromi and add torulopsis and the 45th day addition Lu Shi yeast (No. 7 samples) in moromi fermentation
It can significantly improve the content of main esters, alcohols and aldehydes in soy sauce, the flavor of soy sauce can be significantly improved, make adlay broken
Rice soy sauce fragrance is more prominent, and sauce taste is more mellow.
The processing method that the present invention is illustrated by following examples.
Brief description of the drawings
Dregs of beans, adlay, which are cracked rice, adds proportioning, aspergillus oryzae inoculum concentration, koji-making time, starter-making temperature and proteinase activity power
Interactive relation
Fig. 1-1 dregs of beans, adlay, which are cracked rice, adds proportioning, the interactive relation of aspergillus oryzae inoculum concentration and proteinase activity power；
Fig. 1-2 dregs of beans, adlay, which are cracked rice, adds proportioning, koji-making time and the interactive relation of proteinase activity power；
Fig. 1-3 dregs of beans, adlay, which are cracked rice, adds the interactive relation of proportioning, starter-making temperature and proteinase activity power；
Fig. 1-4 aspergillus oryzaes inoculum concentration, koji-making time and the interactive relation of proteinase activity power；
The interactive relation of Fig. 1-5 aspergillus oryzaes inoculum concentration, starter-making temperature and proteinase activity power；
The interactive relation of Fig. 1-6 koji-making times, starter-making temperature and proteinase activity power；
Content of reducing sugar in Fig. 2 moromis；
Total acid content in Fig. 3 soy sauce
Amino acid nitrogen content in Fig. 4 soy sauce
Embodiment
Embodiment 1:
A kind of high-salt dilute adlay is cracked rice the processing method of soy sauce, is comprised the following steps:
(1) adlay is cracked rice pretreatment: adlay is cracked rice, and it is clear to water to eluriate, and dries, cleans, crushes, take 15Kg to cross 60-80 mesh
Between crack rice it is standby；
(2) steaming: dregs of beans 25Kg and pretreatment adlay are cracked rice and mixed, in the ratio of mixed dry material total amount 1: 1
Distilled water profit grain is added, then steaming 30 minutes in 121 DEG C, 0.1MPa high-pressure sterilizing pots；
(3) koji-making: the material cooked is equal to addition aspergillus oryzae 0.12Kg, mixing after 37 DEG C as being cooled in the hall that dries in the air
It is placed in after even in culture tank；
(4) high-salt fermentation: the salt solution that concentration is 18 ° of B é (20 DEG C) will be added after unstrained spirits crusher machine processed will be crossed into triton
100Kg, stir, be put into fermentation tank and soy sauce preliminary stage fermentation is carried out at a temperature of 15 DEG C, during which stir daily 1 time,
When fermentation was to the 15th day 2 × 10 are added by every gram of moromi6Individual torulopsis, fermentation temperature is raised 1 DEG C daily afterwards, until
Temperature is increased to 30 DEG C and continues to ferment, and ferments and adds 2 × 10 by every gram of moromi at the 45th day6Individual Lu Shi yeast, in 30 DEG C of temperature
Continue fermentation under degree by the 91st day, fermentation temperature is risen into 35 DEG C ferments 170 days；
(5) squeeze: the moromi fermented is inserted in squeezer and squeezed；
(6) sterilize: the soy sauce squeezed is sterilized at a temperature of 85 DEG C by sterilizer, produced.
Embodiment 2:
A kind of high-salt dilute adlay is cracked rice the processing method of soy sauce, is comprised the following steps:
(1) adlay is cracked rice pretreatment: adlay is cracked rice, and it is clear to water to eluriate, and dries, cleans, crushes, take 20Kg to cross 60-80 mesh
Between crack rice it is standby；
(2) steaming：Dregs of beans 30Kg and pretreatment adlay are cracked rice and mixed, by the ratio of mixed dry material gross weight 1: 1
Example adds distilled water profit grain, then steaming 25 minutes in 121 DEG C, 0.1MPa high-pressure sterilizing pots；
(3) koji-making：The material cooked is equal to addition aspergillus oryzae 0.1Kg, mixing after 38 DEG C as being cooled in the hall that dries in the air
It is placed in after even in culture tank；
(4) high-salt fermentation：The salt solution that concentration is 18 ° of B é (20 DEG C) will be added after unstrained spirits crusher machine processed will be crossed into triton
115g, stir, be put into fermentation tank and soy sauce preliminary stage fermentation is carried out at a temperature of 15 DEG C, during which stir daily 1 time, when
Fermentation adds 2 × 10 at the 15th day by every gram of moromi6Individual torulopsis, fermentation temperature is raised 1 DEG C daily afterwards, Zhi Daowen
Degree, which is increased to 30 DEG C, to be continued to ferment, and is fermented to every gram of moromi addition 2 × 10 at the 45th day6Individual Lu Shi yeast, at a temperature of 30 DEG C
Continue fermentation by the 89-91 days, fermentation temperature is risen into 35 DEG C ferments 170-190 days；
(5) squeeze：The moromi fermented is inserted in squeezer and squeezed；
(6) sterilize：The soy sauce squeezed is sterilized at a temperature of 83 DEG C by sterilizer, both.
Embodiment 3:
A kind of high-salt dilute adlay is cracked rice the processing method of soy sauce, is comprised the following steps:
(1) adlay is cracked rice pretreatment：Adlay is cracked rice, and it is clear to water to eluriate, and dries, cleans, crushes, take 25Kg to cross 60-80 mesh
Between crack rice it is standby；
(2) steaming：Dregs of beans 35Kg and pretreatment adlay are cracked rice and mixed, by the ratio of mixed dry material gross weight 1: 1
Example adds distilled water profit grain, then steaming 20 minutes in 121 DEG C, 0.1MPa high-pressure sterilizing pots；
(3) koji-making：The material cooked is equal to addition aspergillus oryzae 0.08Kg, mixing after 39 DEG C as being cooled in the hall that dries in the air
It is placed in after even in culture tank；
(4) high-salt fermentation：The salt solution that concentration is 18 ° of B é (20 DEG C) will be added after unstrained spirits crusher machine processed will be crossed into triton
125Kg, stir, be put into fermentation tank and soy sauce preliminary stage fermentation is carried out at a temperature of 15 DEG C, during which stir daily 1 time,
When fermentation was to the 15th day 2 × 10 are added by every gram of moromi6Individual torulopsis, fermentation temperature is raised 1 DEG C daily afterwards, until
Temperature is increased to 30 DEG C and continues to ferment, and ferments and adds 2 × 10 by every gram of moromi at the 45th day6Individual Lu Shi yeast, in 30 DEG C of temperature
Continue fermentation under degree by the 89th day, fermentation temperature is risen into 35 DEG C ferments 190 days；
(5) squeeze：The moromi fermented is inserted in squeezer and squeezed；
(6) sterilize：The soy sauce squeezed is sterilized at a temperature of 80 DEG C by sterilizer, produced.
The above described is only a preferred embodiment of the present invention, not making any formal limitation to the present invention, appoint
Without departing from technical solution of the present invention content, what the technical spirit according to the present invention was made to above example any simply repaiies for what
Change, equivalent variations and modification, in the range of still falling within technical solution of the present invention.
Claims (3)
- Soy sauce, including following raw material 1. a kind of high-salt dilute adlay is cracked rice:Adlay is cracked rice 15-25 parts, dregs of beans 25-35 parts, torulopsis 2 × 106Individual/g (moromi), Lu Shi yeast 2 × 106Individual/g (sauce Wine with dregs), salt solution 100-125 parts, aspergillus oryzae 0.08-0.12 parts.
- The processing method of soy sauce 2. a kind of high-salt dilute adlay is cracked rice, comprises the following steps:（1）Adlay is cracked rice pretreatment：By adlay crack rice eluriate it is clear to water, dry, clean, crush, take 15-25 part 60-80 mesh it Between crack rice it is standby；（2）Steaming：The adlay of dregs of beans 25-35 parts and pretreatment is cracked rice and mixed, adds and steams in the ratio of mixed dry material 1: 1 Distilled water moistens grain, then steaming 20-30 minutes in 120-122 DEG C, 0.05-0.15MPa high-pressure sterilizing pots；（3）Koji-making：By the material cooked as being cooled in the hall that dries in the air to addition aspergillus oryzae 0.08-0.12 parts after 37-39 DEG C, mix It is placed in after closing uniformly in culture tank；（4）High-salt fermentation：After unstrained spirits crusher machine processed will be crossed into triton, 18 ° of B é are added（20℃）Salt solution, high temperature wine with dregs, salt 40 DEG C of coolant-temperature gage, salt water consumption are 2 times of material quantity；35 DEG C of fermentation temperature, fermentation time 170-190 days；（5）Squeezing：The moromi fermented is inserted in squeezer and squeezed；（6）Sterilizing：The soy sauce squeezed is sterilized at a temperature of 80-85 DEG C by sterilizer, produced.
- The processing method of soy sauce, wherein step 3. a kind of high-salt dilute adlay as claimed in claim 2 is cracked rice（4）Described ferment Female addition and fermentation process be specially：After high salt liquid soy mash is stirred, it is put into fermentation tank to enter at a temperature of 15 DEG C Row soy sauce preliminary stage is fermented, and during which stirs daily 1 time, and 2 × 10 are added by every gram of moromi when fermentation was to the 15th day6Individual ball is intended Yeast, afterwards daily by fermentation temperature raise 1 DEG C, continue to ferment until temperature is increased to 30 DEG C, ferment at the 45th day by every Gram moromi addition 2 × 106Individual Lu Shi yeast, continue fermentation at a temperature of 30 DEG C by the 89-91 days, fermentation temperature is risen to 35 DEG C Until fermentation ends, whole fermentation period is 170-190 days for fermentation.
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