CN109674023B - Plant germ sauce, plant germ soy sauce and preparation method thereof - Google Patents
Plant germ sauce, plant germ soy sauce and preparation method thereof Download PDFInfo
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- 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
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Abstract
The invention provides a plant germ sauce, a plant germ soy sauce and a preparation method thereof, comprising the following steps: puffing; carrying out enzymolysis; preparing yeast: inoculating aspergillus oryzae or aspergillus niger after steaming, and mixing uniformly to obtain a starter material to obtain a finished starter; fermentation: adding saline water into the finished koji to control the koji to be thin mash with water content of 50-60%, putting into a fermentation tank, inoculating Bacillus subtilis liquid with weight of 0.4-1.5% of the thin mash, fermenting for 15-20 days to obtain plant embryo bud sauce; and (4) carrying out filter pressing on the plant germ sauce to obtain the plant germ sauce. The invention pretreats wheat germ or wheat germ and other plant germ, then extrudes and puffs, then carries out enzymolysis, starter propagation, fermentation and filter pressing, can almost completely convert the nutrient substances in the plant germ, and the prepared soy sauce has delicious taste, pure mouthfeel, rich sauce flavor, rich nutrition, relatively short production period and no need of seasoning treatment subsequently.
Description
Technical Field
The invention belongs to the technical field of sauce and soy sauce brewing, and particularly relates to plant germ sauce, plant germ soy sauce and a preparation method thereof.
Background
Wheat is a source of life that nature gives humans a healthy life, and is called the five cereals. Wheat germ is the core and life of wheat, although it only accounts for 2% of the wheat grain weight, but the nutrition accounts for 97% of the whole wheat grain, wherein more than 50 kinds of rich nutrition needed by human body and some trace physiological active ingredients which are not discovered by present science are stored, and the wheat germ has extremely high nutritional value and medicinal value and is known as' natural nutrition treasury of human by nutriologists. The soy sauce is a traditional Chinese seasoning, has reddish brown color, unique sauce flavor and delicious taste, and is helpful for promoting appetite. The soy sauce contains multiple vitamins, amino acids, and minerals, and has effects of reducing cholesterol, reducing incidence of cardiovascular diseases, and reducing free radical damage to human body. At present, the research on wheat germ deep processing in China and China is not as good as that of other agricultural products, most of the researches on wheat germ concentrate on the extraction and stabilization treatment of wheat germ oil, and few researches on the preparation of wheat germ rice wine do not see the research report of wheat germ soy sauce brewing. Chinese patent application No. 201811027401.0 and application publication No. CN 108835595A disclose a soy sauce brewing process using corn germ meal instead of soybean meal, which adopts the following technical scheme: steaming the soaked corn germ meal, mixing with flour, moistening, adding bran to obtain a mixed steamed material, cooling the obtained mixed steamed material to 40-45 ℃, sealing for 1-2 days, and ventilating for 6-7 days to obtain finished koji; adding 12-13 Baume degree saline water into the prepared finished koji, and fermenting in a fermentation tank to obtain soy sauce mash; heating the soy sauce mash to 70-75 ℃, and directly performing filter pressing to obtain the final product soy sauce. The invention uses the corn germ meal to replace the soybean meal for brewing, thereby saving the production cost, and the obtained soy sauce has bright color and luster, delicious and mellow taste. However, the fermentation process of starter propagation and starter propagation is unreasonable, the conversion rate of sugar, starch and protein in corn germ meal is low, the fragrance of the fermented product is insufficient, and most of the products after the subsequent filter pressing treatment need to be flavored by caramel and other substances.
Disclosure of Invention
In order to solve the defects of the prior art, the invention provides plant germ sauce, plant germ soy sauce and a preparation method thereof.
The technical scheme of the invention is realized as follows:
a preparation method of plant germ sauce comprises the following steps:
step 1, puffing: cleaning plant embryo bud, drying until the water content is 12% -15%, adding amino acid and reducing sugar, stirring, mixing, extruding, puffing at puffing pressure of 180-2The expansion temperature is 120-; the technical parameters not only help the expansion reaction, but also do not influence the Maillard reaction of amino acid and reducing sugar, and the temperature is quickly reduced to 25-30 ℃ after the expansion to finish the Maillard reaction and then the plant germ expansion material is obtained finally; preferably, in the step 1, the plant germ is wheat germ or mixed plant germ mainly comprising wheat germ;
step 2, enzymolysis, namely extracting effective components in the plant germs mildly and to the maximum extent: adding complex enzyme and enzyme activator into the plant germ puffed material, stirring uniformly, adjusting the water content to 50-55% and the pH value to 7-8, performing heat preservation and enzymolysis at 40-55 ℃ for 60-80h, and filtering after enzymolysis to obtain filter residue and filtrate rich in polysaccharide, lignan and free amino acid;
step 3, starter propagation: firstly, cleaning plant germs, steaming the plant germs and the filter residues obtained in the step (2) at normal pressure, inoculating aspergillus oryzae or aspergillus niger after the clinker is cooled to normal temperature, and uniformly mixing to obtain an aspergillus material, wherein the inoculation amount of the aspergillus oryzae or aspergillus niger is 0.3-0.5% of the dry weight of the clinker; placing the koji material in a koji making chamber, sealing for 2-3 days at the product temperature of 30-35 ℃, continuously ventilating for 7-10 days to obtain finished koji, and spraying the koji material with the filtrate obtained in the step 2 and normal-temperature distilled water in turn during koji making culture;
step 4, fermentation: adding saline water with the concentration of 12-13 Baume degrees into the finished koji obtained in the step 3 to control the koji into thin mash with the water content of 50-60%, putting the thin mash into a fermentation tank, inoculating bacillus subtilis liquid with the weight of 0.4-1.5% of the thin mash, and fermenting for 15-20 days to obtain the plant germ sauce.
Preferably, in the step 1, the molar ratio of the amino acid to the reducing sugar is 1:1, and the total weight of the amino acid and the reducing sugar is 4-8% of the dry weight of the plant germs; in the step 4, firstly adding amino acid and reducing sugar, and then adding brine, wherein the molar ratio of the amino acid to the reducing sugar is 1:1, and the total weight of the amino acid and the reducing sugar is 4-8% of the total dry weight of the koji.
Preferably, in the step 2, the compound enzyme comprises saccharifying enzyme, alpha-amylase and papain in a weight ratio of 5:5:3, and the addition amount of the compound enzyme is 3-6% of the dry weight of the plant germ puffed material; the enzyme activator is cysteine, and the weight of the enzyme activator is 0.1-0.5% of the weight of the complex enzyme.
Preferably, in the step 3, the ratio of the dry weight of the plant germs to the dry weight of the filter residue is (5-10):1, and the specific operation of steaming at normal pressure is steaming at normal pressure for at least 30 min.
Preferably, the specific operation of fermentation in step 4 is: adding saline water with the temperature of minus 5 ℃ to 0 ℃ and the concentration of 12 Baume to 13 Baume into the finished koji obtained in the step 3, mixing the mixture into diluted mash with the water content of 50-60%, fermenting the diluted mash for 5-7 days at the temperature of 25-30 ℃, adding bacillus subtilis liquid matured in amplification culture according to 0.2-0.8% of the weight of the diluted mash, fermenting the mixture for 7-10 days at the temperature of 36-40 ℃, adding bacillus subtilis matured in amplification culture again according to 0.2-0.7% of the weight of the diluted mash, and continuing to ferment the mixture at the temperature of 18-20 ℃ until the mixture is mature.
Further preferably, the weight of the bacillus subtilis liquid added each time is 0.4% of the weight of the thin mash, and the number of live bacteria in the bacillus subtilis liquid is at least 2 x 1010CFU/g。
Compared with the prior art, the invention has the following beneficial effects:
1. during the expansion and subsequent fermentation of the plant embryo, amino acid and reducing sugar are added in two times, the amino acid and the reducing sugar can generate Maillard reaction to generate fragrance, and the strong fragrance is finally obtained; the specific types of amino acids and reducing sugars can be selected according to actual needs, and the types of amino acids and reducing sugars selected in step 4 can be the same as or different from those in step 1. Under the technical parameters of step 1, lysine or alanine (particularly lysine) and glucose are preferred, and maillard reaction is carried out between the lysine or alanine and glucose to generate caramel flavor, and step 4 is also preferred to be lysine or alanine (particularly lysine) and glucose.
2. The bacillus subtilis is added in the fermentation, the fermentation effect is good, the conversion rate is improved, the fermentation effect can be improved, the finally obtained soy sauce is good in taste, seasoning is not needed subsequently, and the operation is simplified;
3. the technological parameters of puffing, enzymolysis, starter propagation, fermentation and filter pressing are scientific and reasonable, and the finally obtained soy sauce has delicious taste, pure mouthfeel, rich sauce flavor and rich nutrition.
The invention also provides a plant germ sauce.
The invention also provides a plant germ sauce and a preparation method thereof, the plant germ sauce is prepared by the preparation method of the plant germ sauce, and then the plant germ sauce is heated to 65-70 ℃ and then is subjected to pressure filtration to obtain the plant germ sauce.
The wheat germ or the wheat germ and other plant germs are pretreated, extruded and puffed, and then subjected to enzymolysis, starter propagation, fermentation and filter pressing, so that the nutrient substances in the plant germs can be almost completely converted, the prepared plant germ sauce or plant germ soy sauce has delicious taste, pure mouthfeel, rich sauce flavor and rich nutrition, more importantly, the production period is relatively short, seasoning treatment is not required subsequently, the operation is simplified, and the production efficiency is improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A method for preparing plant embryo sauce and plant embryo soy sauce comprises the following steps:
step 1, puffing: cleaning wheat germ, drying until the water content is 12%, adding lysine and glucose at a molar ratio of 1:1, wherein the total weight of lysine and glucose is 5% of the dry weight of wheat germ, stirring, mixing, extruding, and puffing under a puffing pressure of 240kg/cm2The puffing temperature is 120 ℃, the screw rotating speed is 170rpm, the temperature is quickly reduced to 30 ℃ after puffing, then crushing is carried out, and finally the wheat germ puffed material is obtained;
step 2, enzymolysis: adding a complex enzyme and an enzyme activator into the wheat germ puffed material, uniformly stirring, adjusting the water content to 53 percent and the pH value to 8, performing heat preservation and enzymolysis at 40 ℃ for 70 hours, and filtering after enzymolysis to obtain filtrate and filter residue; the compound enzyme comprises saccharifying enzyme, alpha-amylase and papain in a weight ratio of 5:5:3, and the addition amount of the compound enzyme is 6% of the dry weight of the wheat germ puffed material; the enzyme activator is cysteine, and the weight of the enzyme activator is 0.1 percent of that of the complex enzyme;
step 3, starter propagation: firstly, cleaning wheat germs, steaming the wheat germs and the filter residues obtained in the step (2) at normal pressure, inoculating aspergillus oryzae or aspergillus niger after the clinker is cooled to normal temperature, and uniformly mixing to obtain an aspergillus material, wherein the inoculation amount of the aspergillus oryzae or aspergillus niger is 0.4% of the dry weight of the clinker; placing the koji material in a koji making chamber, sealing for 2 days at the product temperature of 35 ℃, continuously ventilating for 9 days to obtain finished koji, and spraying the koji material by using the filtrate obtained in the step 2 and normal-temperature distilled water in turn during koji making culture; in the step 3, the ratio of the dry weight of the wheat germs to the dry weight of the filter residues is 10:1, and the specific operation of steaming at normal pressure is steaming at normal pressure for 30 min;
step 4, fermentation: adding the raw materials into the finished koji obtained in the step 3 in a molar ratio of 1:1, adding saline water with the concentration of 13 Baume degrees and the temperature of-5 ℃ to control the yeast to be thin mash with the water content of 55%, fermenting the thin mash for 5 days at the temperature of 30 ℃, adding bacillus subtilis liquid which is maturely expanded and cultured according to the weight of 0.6% of the thin mash, fermenting for 7 days at the temperature of 40 ℃, adding bacillus subtilis liquid which is maturely expanded and cultured again according to the weight of 0.5% of the thin mash, and continuously fermenting at the temperature of 20 ℃ until the yeast is matured to obtain the plant germ sauce; the weight of the bacillus subtilis liquid added each time is 0.4% of the weight of the thin mash, and the number of live bacteria in the bacillus subtilis liquid is at least 5.8 multiplied by 1010CFU/g；
Step 5, filter pressing: heating the plant embryo sauce to 65 ℃, and directly performing filter pressing to obtain the plant embryo sauce.
Example 2
A method for preparing plant embryo sauce and plant embryo soy sauce comprises the following steps:
step 1, puffing: cleaning wheat germ, drying until the water content is 15%, adding lysine and glucose with a molar ratio of 1:1, wherein the total weight of lysine and glucose is 4% of the dry weight of wheat germ, stirring, mixing, extruding, and puffing under a puffing pressure of 200kg/cm2The puffing temperature is 150 ℃, the screw rotating speed is 160rpm, the temperature is quickly reduced to 28 ℃ after puffing, then crushing is carried out, and finally the wheat germ puffed material is obtained;
step 2, enzymolysis: adding a complex enzyme and an enzyme activator into the wheat germ puffed material, uniformly stirring, adjusting the water content to 55% and the pH value to 7, performing heat preservation and enzymolysis at 50 ℃ for 80 hours, and filtering after enzymolysis to obtain filtrate and filter residue; the compound enzyme comprises saccharifying enzyme, alpha-amylase and papain in a weight ratio of 5:5:3, and the addition amount of the compound enzyme is 3% of the dry weight of the wheat germ puffed material; the enzyme activator is cysteine, and the weight of the enzyme activator is 0.3 percent of the weight of the complex enzyme;
step 3, starter propagation: firstly, cleaning wheat germs, steaming the wheat germs and the filter residues obtained in the step (2) at normal pressure, inoculating aspergillus oryzae or aspergillus niger after the clinker is cooled to normal temperature, and uniformly mixing to obtain an aspergillus material, wherein the inoculation amount of the aspergillus oryzae or aspergillus niger is 0.5% of the dry weight of the clinker; placing the koji material in a koji making chamber, sealing for 2 days at the product temperature of 30 ℃, and continuously ventilating for 10 days to obtain finished koji; in the starter propagation culture, the filtrate obtained in the step 2 and normal temperature distilled water are used for spraying the starter material in turn; in the step 3, the ratio of the dry weight of the wheat germs to the dry weight of the filter residues is 5:1, and the specific operation of steaming at normal pressure is steaming at normal pressure for 40 min;
step 4, fermentation: adding the raw materials into the finished koji obtained in the step 3 in a molar ratio of 1:1, adding saline water with the concentration of 12 baume degrees and the temperature of-3 ℃ to control the yeast to be thin mash with the water content of 60 percent, fermenting the thin mash for 6 days at the temperature of 25 ℃, adding bacillus subtilis liquid which is maturely expanded and cultured according to the weight of 0.8 percent of the thin mash, fermenting for 8 days at the temperature of 36 ℃, adding bacillus subtilis liquid which is maturely expanded and cultured again according to the weight of 0.7 percent of the thin mash, and continuously fermenting at the temperature of 18 ℃ until the yeast is matured to obtain the plant germ sauce; the weight of the bacillus subtilis liquid added each time is 0.4% of the weight of the thin mash, and the number of live bacteria in the bacillus subtilis liquid is at least 7.6 multiplied by 1010CFU/g；
Step 5, filter pressing: heating the plant embryo sauce to 70 ℃, and directly performing filter pressing to obtain the plant embryo sauce.
Example 3
A method for preparing plant embryo sauce and plant embryo soy sauce comprises the following steps:
step 1, puffing: mixing wheat germ and corn germ in a ratio of 8: 2, drying until the water content is 13 percent, adding lysine and glucose with the molar ratio of 1:1, wherein the total weight of the lysine and the glucose is 8 percent of the total dry weight of the germs, stirring and mixing uniformly, extruding and expanding, and the expansion pressure is 180kg/cm2The puffing temperature is 130℃,The rotation speed of the screw is 180rpm, the temperature is rapidly reduced to 25 ℃ after expansion, and then the mixture is crushed, and finally the mixed plant germ expanded material is obtained;
step 2, enzymolysis: adding a complex enzyme and an enzyme activator into the mixed plant germ puffing material, uniformly stirring, adjusting the water content to 50% and the pH to 7.5, performing heat preservation and enzymolysis at 55 ℃ for 60 hours, and filtering after enzymolysis to obtain filtrate and filter residue; the compound enzyme comprises saccharifying enzyme, alpha-amylase and papain in a weight ratio of 5:5:3, and the addition amount of the compound enzyme is 5% of the dry weight of the mixed plant germ puffed material; the enzyme activator is cysteine, and the weight of the enzyme activator is 0.5 percent of that of the compound enzyme;
step 3, starter propagation: cleaning mixed plant germs, steaming the mixed plant germs and the filter residues obtained in the step (2) at normal pressure, inoculating aspergillus oryzae or aspergillus niger after the clinker is cooled to normal temperature, and uniformly mixing to obtain a starter, wherein the inoculation amount of the aspergillus oryzae or aspergillus niger is 0.3% of the dry weight of the clinker; placing the koji material in a koji making chamber, sealing for 3 days at the product temperature of 33 ℃, and continuously ventilating for 7 days to obtain finished koji; in the starter propagation culture, the filtrate obtained in the step 2 and normal temperature distilled water are used for spraying the starter material in turn; in the step 3, the ratio of the dry weight of the mixed plant germs to the dry weight of the filter residues is 8:1, and the specific operation of steaming at normal pressure is steaming at normal pressure for 30 min;
step 4, fermentation: adding the raw materials into the finished koji obtained in the step 3 in a molar ratio of 1:1, adding saline water with the concentration of 13 Baume degrees and the temperature of 0 ℃ to control the yeast to be thin mash with the water content of 50%, fermenting the thin mash for 7 days at the temperature of 28 ℃, adding bacillus subtilis liquid which is mature in expanding culture according to the weight of the thin mash of 0.2%, fermenting again for 10 days at the temperature of 38 ℃, adding bacillus subtilis liquid which is mature in expanding culture according to the weight of the thin mash of 0.2%, and continuously fermenting at the temperature of 19 ℃ until the bacillus subtilis liquid is mature to obtain the plant germ sauce; the weight of the bacillus subtilis liquid added each time is 0.4% of the weight of the thin mash, and the number of live bacteria in the bacillus subtilis liquid is at least 7.5 multiplied by 1010CFU/g；
Step 5, filter pressing: heating the plant embryo sauce to 70 ℃, and directly performing filter pressing to obtain the plant embryo sauce.
Example 4
A method for preparing plant embryo sauce and plant embryo soy sauce comprises the following steps:
step 1, puffing: mixing wheat germs and soybean germs in a mass ratio of 6: 4 mixing, cleaning, drying to water content of 14%, adding alanine and glucose at a molar ratio of 1:1, wherein the total weight of alanine and glucose is 6% of the dry weight of plant embryo bud, stirring, mixing, extruding, and puffing under a puffing pressure of 200kg/cm2The expansion temperature is 130 ℃, the screw rotation speed is 170rpm, the temperature is rapidly reduced to 28 ℃ after expansion, and then the mixture is crushed, so that the mixed plant germ expanded material is finally obtained;
step 2, enzymolysis: adding a complex enzyme and an enzyme activator into the mixed plant germ puffing material, uniformly stirring, adjusting the water content to 53% and the pH to 7.5, performing heat preservation and enzymolysis at 50 ℃ for 70 hours, and filtering after enzymolysis to obtain filtrate and filter residue; the compound enzyme comprises saccharifying enzyme, alpha-amylase and papain in a weight ratio of 5:5:3, and the addition amount of the compound enzyme is 5% of the dry weight of the mixed plant germ puffed material; the enzyme activator is cysteine, and the weight of the enzyme activator is 0.3 percent of the weight of the complex enzyme;
step 3, starter propagation: cleaning mixed plant germs, steaming the cleaned mixed plant germs and the filter residues obtained in the step (2) at normal pressure, inoculating aspergillus oryzae strains after the clinker is cooled to normal temperature, and uniformly mixing to obtain a starter, wherein the inoculation amount of the aspergillus oryzae strains is 0.4% of the dry weight of the clinker; placing the koji material in a koji making chamber, sealing for 2 days at the product temperature of 33 ℃, and continuously ventilating for 8 days to obtain finished koji; in the starter propagation culture, the filtrate obtained in the step 2 and normal temperature distilled water are used for spraying the starter material in turn; in the step 3, the ratio of the dry weight of the mixed plant germs to the dry weight of the filter residues is 8:1, and the specific operation of steaming at normal pressure is steaming at normal pressure for 40 min;
step 4, fermentation: adding the raw materials into the finished koji obtained in the step 3 in a molar ratio of 1:1, the total weight of the alanine and the glucose is 6 percent of the total dry weight of the yeast, then saline water with the concentration of 12 Baume degrees and the temperature of-3 ℃ is added to control the yeast into thin mash with the water content of 55 percent, then the thin mash is fermented for 6 days at the temperature of 28 ℃, and then the weight of the thin mash is calculatedAdding 0.5% of bacillus subtilis solution matured in the expansion culture, fermenting again for 8d at the temperature of 38 ℃, finally adding the bacillus subtilis solution matured in the expansion culture again according to 0.5% of the weight of the thin mash, and continuing fermenting at the temperature of 19 ℃ until the bacillus subtilis solution matured in the expansion culture is matured to obtain the plant germ sauce; the weight of the bacillus subtilis liquid added each time is 0.4 percent of the weight of the thin mash, and the number of live bacteria in the bacillus subtilis liquid is 5.2 multiplied by 1010CFU/g；
Step 5, filter pressing: heating the plant embryo sauce to 68 ℃, and directly performing filter pressing to obtain the plant embryo sauce.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein. The processes not described in detail in the present invention all use the prior art.
Claims (9)
1. The preparation method of the plant germ sauce is characterized by comprising the following steps:
step 1, puffing: cleaning plant embryo bud, drying until the water content is 12% -15%, adding amino acid and reducing sugar, stirring, mixing, extruding, puffing at puffing pressure of 180-2The expansion temperature is 120-;
step 2, enzymolysis: adding a complex enzyme and an enzyme activator into the plant germ puffed material, uniformly stirring, adjusting the water content to 50-55% and the pH value to 7-8, performing heat preservation and enzymolysis at 40-55 ℃ for 60-80h, and filtering after enzymolysis to obtain filtrate and filter residue;
step 3, starter propagation: firstly, cleaning plant germs, steaming the plant germs and the filter residues obtained in the step (2) at normal pressure, inoculating aspergillus oryzae or aspergillus niger after the clinker is cooled to normal temperature, and uniformly mixing to obtain an aspergillus material, wherein the inoculation amount of the aspergillus oryzae or the aspergillus niger is 0.3-0.5% of the dry weight of the clinker; placing the koji material in a koji making chamber, sealing for 2-3 days at the product temperature of 30-35 ℃, continuously ventilating for 7-10 days to obtain finished koji, and spraying the koji material by using the filtrate obtained in the step 2 and normal-temperature distilled water in turn during koji making culture;
step 4, fermentation: and (3) adding saline water with the concentration of 12-13 Baume degrees into the finished koji obtained in the step (3) to control the finished koji to become thin mash with the water content of 50-60%, putting the thin mash into a fermentation tank, inoculating bacillus subtilis liquid with the weight of 0.4-1.5% of that of the thin mash, and fermenting for 15-20 days to obtain the plant germ sauce.
2. The method for preparing a plant germ paste according to claim 1, wherein: in the step 2, the compound enzyme comprises saccharifying enzyme, alpha-amylase and papain in a weight ratio of 5:5:3, and the addition amount of the compound enzyme is 3-6% of the dry weight of the plant germ puffed material; the enzyme activator is cysteine, and the weight of the enzyme activator is 0.1-0.5% of the weight of the complex enzyme.
3. The method for preparing a plant germ paste according to claim 1, wherein: in the step 1, the molar ratio of amino acid to reducing sugar is 1:1, and the total weight of the amino acid and the reducing sugar is 4-8% of the dry weight of the plant germs; in the step 4, firstly adding amino acid and reducing sugar, and then adding brine, wherein the molar ratio of the amino acid to the reducing sugar is 1:1, and the total weight of the amino acid and the reducing sugar is 4-8% of the total dry weight of the koji.
4. The method for preparing a plant germ paste according to claim 1, wherein: in the step 3, the ratio of the dry weight of the plant germs to the dry weight of the filter residue is (5-10) to 1, and the specific operation of steaming at normal pressure is steaming at normal pressure for at least 30 min.
5. The method for preparing a plant germ paste according to claim 1, wherein: the specific operation of the fermentation in the step 4 is as follows: adding saline water with the temperature of-5-0 ℃ and the concentration of 12-13 Baume degrees into the koji obtained in the step 3, mixing to obtain thin mash with the water content of 50-60%, fermenting the thin mash at the temperature of 25-30 ℃ for 5-7 days, adding bacillus subtilis liquid matured in expanded culture according to 0.2-0.8% of the weight of the thin mash, fermenting again at the temperature of 36-40 ℃ for 7-10 days, finally adding bacillus subtilis matured in expanded culture according to 0.2-0.7% of the weight of the thin mash again, and continuing to ferment at the temperature of 18-20 ℃ until the fermented mash is mature.
6. The method of preparing a plant germ paste according to claim 5, wherein: the weight of the bacillus subtilis liquid added each time is 0.4 percent of the weight of the thin mash, and the number of live bacteria in the bacillus subtilis liquid is at least 2 multiplied by 1010CFU/g。
7. A plant germ paste obtained by the method for preparing a plant germ paste according to any one of claims 1 to 6.
8. A preparation method of plant germ soy sauce is characterized by comprising the following steps: the method for preparing a plant germ paste according to any one of claims 1 to 6, wherein the plant germ paste is prepared, and then the plant germ paste is heated to 65 to 70 ℃ and then press-filtered to obtain a plant germ soy sauce.
9. A plant germ soy sauce produced by the method for producing a plant germ soy sauce according to claim 8.
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