CN111165786A - Brewing method of soy sauce by microbial fermentation - Google Patents
Brewing method of soy sauce by microbial fermentation Download PDFInfo
- Publication number
- CN111165786A CN111165786A CN201911287531.2A CN201911287531A CN111165786A CN 111165786 A CN111165786 A CN 111165786A CN 201911287531 A CN201911287531 A CN 201911287531A CN 111165786 A CN111165786 A CN 111165786A
- Authority
- CN
- China
- Prior art keywords
- raw material
- water
- material residues
- selected raw
- soy sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 20
- 230000004151 fermentation Effects 0.000 title claims abstract description 20
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims abstract description 14
- 230000000813 microbial effect Effects 0.000 title claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 244000068988 Glycine max Species 0.000 claims abstract description 15
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 15
- 241000209140 Triticum Species 0.000 claims abstract description 15
- 235000021307 Triticum Nutrition 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 238000007789 sealing Methods 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 5
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000008213 purified water Substances 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 7
- 238000012216 screening Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000002035 prolonged effect Effects 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 238000000643 oven drying Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000005406 washing Methods 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
-
- 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
Landscapes
- 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)
Abstract
The invention discloses a method for brewing soy sauce by microbial fermentation, which comprises the following steps: (1) placing soybean, wheat and bran in a container, fully mixing to obtain raw materials, and crushing the raw materials into raw material residues by using a crusher; (2) adding flour into the selected raw material residues, then adding purified water and yeast, stirring to form dough, fermenting, adding hot water into the jar after fermentation to form paste, and separating the selected raw material residues from the water containing the paste; (3) separating water from the paste, adding the selected raw material residues into water, oven drying, sealing and fermenting in a jar for 1-2 days, unsealing, adding Aspergillus oryzae, and re-sealing. The flour is added into the soybeans, the wheat and the bran, and the soybeans, the wheat and the bran are synchronously and rapidly fermented while the flour is fermented by utilizing the characteristic that the yeast can be rapidly fermented in the flour, so that the fermentation period of the soybeans, the wheat and the bran is shortened.
Description
Technical Field
The invention relates to the field of soy sauce, in particular to a method for brewing soy sauce by microbial fermentation.
Background
When soy sauce is prepared by using soybean, wheat, bran and aspergillus oryzae, if yeast is added for fermentation, the prepared soy sauce has better taste, more unique flavor and richer nutrient substances, but when the yeast is used for fermenting the raw materials such as the soybean, the wheat, the bran and the like, the speed is slower, the whole soy sauce preparation period is prolonged, the yield is reduced, and improvement is needed.
Disclosure of Invention
The invention aims to provide a brewing method of soy sauce by microbial fermentation, which aims to solve the technical problems.
In order to solve the technical problems, the invention adopts the following technical scheme:
a brewing method of soy sauce fermented by microorganisms comprises the following steps:
(1) fully mixing soybean, wheat and bran in a container to obtain raw materials, crushing the raw materials into raw material residues by using a crusher, screening and filtering the raw material residues by using a screen, filtering out the raw material residues with larger diameters to obtain selected raw material residues, and cleaning the selected raw material residues;
(2) adding flour into the selected raw material residues, adding purified water and yeast, stirring to form dough, placing the dough into a jar, sealing and fermenting for 2-3 days, adding hot water into the jar after fermentation is completed, stirring to soften the dough and fully mix the dough with water to form batter, and filtering by using a screen to separate the selected raw material residues from the water containing the batter;
(3) filtering water containing batter to separate water from batter, pouring selected raw material residue into the separated water, placing into a dryer to dry until the selected raw material residue is in a wet state, stopping drying, placing the selected raw material residue in a jar, sealing and fermenting, unsealing after 1-2 days, adding Aspergillus oryzae, and resealing.
Preferably, the screen used in the step (1) is a 16-mesh screen.
Preferably, in the step (2), the mass ratio of the selected raw material residues to the flour is 2: 1, and the time for sealing and fermenting in a jar in winter can be prolonged to 4-5 days.
Preferably, in the step (2), after the screening is finished, the screen is washed by using clean water to wash out the batter attached to the carefully-selected raw material slag.
Preferably, in the step (2), the temperature of the added hot water is controlled to be 50-60 ℃.
Preferably, in the step (3), the drying temperature of the dryer is set to 60 to 70 degrees.
The invention has the beneficial effects that:
the flour is added into the soybeans, the wheat and the bran, and the soybeans, the wheat and the bran are synchronously and rapidly fermented while the flour is fermented by utilizing the characteristic that the yeast can be rapidly fermented in the flour, so that the fermentation period of the soybeans, the wheat and the bran is shortened, and the whole production period of the soy sauce production process with the yeast fermentation process is further shortened.
Detailed Description
The present invention will be further described with reference to specific embodiments for the purpose of facilitating an understanding of technical means, characteristics of creation, objectives and functions realized by the present invention, but the following embodiments are only preferred embodiments of the present invention, and are not intended to be exhaustive. Based on the embodiments in the implementation, other embodiments obtained by those skilled in the art without any creative efforts belong to the protection scope of the present invention. The experimental methods in the following examples are conventional methods unless otherwise specified, and materials, reagents and the like used in the following examples are commercially available unless otherwise specified.
A brewing method of soy sauce fermented by microorganisms comprises the following steps:
(1) fully mixing soybean, wheat and bran in a container to obtain raw materials, crushing the raw materials into raw material residues by using a crusher, fully mixing the raw material residues with flour at a later stage, screening and filtering the raw material residues by using a 16-mesh screen, filtering the raw material residues with thicker diameters to obtain selected raw material residues, and cleaning the selected raw material residues.
(2) Adding flour into the selected raw material residues, wherein the mass ratio of the selected raw material residues to the flour is 2: 1, then adding purified water and yeast, stirring to form dough, putting the dough into a jar, sealing and fermenting for 2-3 days, putting the jar into the jar in winter, sealing and fermenting for 4-5 days, adding 50-60 ℃ hot water into the jar after fermentation is completed, stirring to soften the dough and fully mix the dough with water to form batter, and then filtering by using a screen to separate the selected raw material residues from the water containing the batter; after screening, washing the screen by using clear water, and removing the paste attached to the carefully selected raw material slag; the flour is added into the soybeans, the wheat and the bran, and the soybeans, the wheat and the bran are synchronously and rapidly fermented while the flour is fermented by utilizing the characteristic that the yeast can be rapidly fermented in the flour, so that the fermentation period of the soybeans, the wheat and the bran is shortened.
(3) Filtering water containing batter to separate water from batter, pouring selected raw material residue into the separated water, putting into a dryer to dry, wherein the drying temperature of the dryer needs to be set at 60-70 ℃, stopping drying until the selected raw material residue is in a wet state, retaining nutrients and yeast in the water separated from the batter in the selected raw material residue after drying, putting the selected raw material residue in a jar in the wet state, sealing and fermenting, unsealing after 1-2 days, adding aspergillus oryzae, and resealing.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and the preferred embodiments of the present invention are described in the above embodiments and the description, and are not intended to limit the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (6)
1. A method for brewing soy sauce by microbial fermentation is characterized in that: the method comprises the following steps:
(1) fully mixing soybean, wheat and bran in a container to obtain raw materials, crushing the raw materials into raw material residues by using a crusher, screening and filtering the raw material residues by using a screen, filtering out the raw material residues with larger diameters to obtain selected raw material residues, and cleaning the selected raw material residues;
(2) adding flour into the selected raw material residues, adding purified water and yeast, stirring to form dough, placing the dough into a jar, sealing and fermenting for 2-3 days, adding hot water into the jar after fermentation is completed, stirring to soften the dough and fully mix the dough with water to form batter, and filtering by using a screen to separate the selected raw material residues from the water containing the batter;
(3) filtering water containing batter to separate water from batter, pouring selected raw material residue into the separated water, placing into a dryer to dry until the selected raw material residue is in a wet state, stopping drying, placing the selected raw material residue in a jar, sealing and fermenting, unsealing after 1-2 days, adding Aspergillus oryzae, and resealing.
2. The method for brewing soy sauce by microbial fermentation according to claim 1, wherein: the screen used in the step (1) is a 16-mesh screen.
3. The method for brewing soy sauce by microbial fermentation according to claim 1, wherein: in the step (2), the mass ratio of the selected raw material residues to the flour is 2: 1, and the time for sealing and fermenting in the jar in winter can be prolonged to 4-5 days.
4. The method for brewing soy sauce by microbial fermentation according to claim 1, wherein: in the step (2), after screening, the screen is washed by clean water to remove the paste attached to the selected raw material slag.
5. The method for brewing soy sauce by microbial fermentation according to claim 1, wherein: in the step (2), the temperature of the added hot water is required to be controlled at 50-60 ℃.
6. The method for brewing soy sauce by microbial fermentation according to claim 1, wherein: in the step (3), the drying temperature of the dryer needs to be set at 60-70 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911287531.2A CN111165786A (en) | 2019-12-14 | 2019-12-14 | Brewing method of soy sauce by microbial fermentation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911287531.2A CN111165786A (en) | 2019-12-14 | 2019-12-14 | Brewing method of soy sauce by microbial fermentation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111165786A true CN111165786A (en) | 2020-05-19 |
Family
ID=70618065
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911287531.2A Pending CN111165786A (en) | 2019-12-14 | 2019-12-14 | Brewing method of soy sauce by microbial fermentation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111165786A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687844A (en) * | 2012-06-11 | 2012-09-26 | 安徽真心食品有限公司 | Method for preparing five-bean soy sauce |
| CN106307458A (en) * | 2016-08-25 | 2017-01-11 | 薛常刚 | Health preserving soy sauce and brewing method thereof |
| CN109329871A (en) * | 2018-12-04 | 2019-02-15 | 河南神农膨化饲料科技有限公司 | A kind of method that expanded soybean makes soy sauce |
-
2019
- 2019-12-14 CN CN201911287531.2A patent/CN111165786A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687844A (en) * | 2012-06-11 | 2012-09-26 | 安徽真心食品有限公司 | Method for preparing five-bean soy sauce |
| CN106307458A (en) * | 2016-08-25 | 2017-01-11 | 薛常刚 | Health preserving soy sauce and brewing method thereof |
| CN109329871A (en) * | 2018-12-04 | 2019-02-15 | 河南神农膨化饲料科技有限公司 | A kind of method that expanded soybean makes soy sauce |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200519 |
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| WD01 | Invention patent application deemed withdrawn after publication |