Low salt corn sauce fermentation production process

Abstract

The invention relates to a processing method of foodstuff, in particular to a production method of low-salt maize soy sauce by fermentation. The first step is steaming materials, namely, the maize is steamed and cooked; the second step is making starters, namely, mold starters with the amount accounting for about 0.3 percent of that of materials are added into the maize at the temperature of 35-45 DEG C; the third step is fermentation; the fourth step is leaching and the fifth step is preparation and processing: raw soy sauce is heated and sterilized for conventional preparation and is then filtered after standing for more than three days; the soy sauce is then packaged to obtain finished products. By adopting the maize as the material, aspergillus (aspergillus oryzae or aspergillus sojae) with pure culture for making starters and low-salt solid state fermentation, the invention can improve the flavor and the quality of the soy sauce; the sauce flavor is enhanced by adding dilute syrup liquid which is conducive to microorganisms of yeast, etc., when in fermentation. The invention also adopts modern fermentation techniques and fully-sealed and mechanized production, thereby having sanitary and reliable products, high labor productivity and materials utilization rate, relatively low cost as well as high-level nutrition, taste and quality.

Description

Technical field: [0001] The invention relates to a production method of condiments, in particular to a production method of soy sauce. Background technique: [0002] Soy sauce is usually made from soybeans (defatted soybeans), wheat and (or) bran as raw materials, and is a condiment with special color, aroma and taste made by microbial fermentation. Incomplete protein denaturation due to lack of certain pressure or temperature during steaming, or excessive protein denaturation, cannot be fully utilized and decomposed by Aspergillus oryzae. Or uneven water addition leads to poor local ventilation, inconsistent temperature affects oxygen supply, and causes Aspergillus oryzae to be hypoxic and unable to grow normally. When the koji is formed, the enzyme itself is a biologically active substance, which is also greatly affected by the temperature. Too high or too low a temperature will easily cause the inactivation of the enzyme, which is manifested as a low activity of the koji...

AI Technical Summary

Problems solved by technology

Incomplete protein denaturation, or excessive protein denaturation due to failure to reach a certain pressure or temperature during steaming, cannot be fully utilized and decomposed by Aspergillus oryzae

Or uneven water addition leads to poor local ventilation, inconsistent temperature and affects oxygen supply, resulting in Aspergillus oryzae being hypoxic and unable to grow normally

When making koji, the enzyme itself is a kind of biologically active substance, which is also greatly affected by the temperature. Too high or too low temperature will easily cause enzyme inactivation, which is manifested by low activity of koji-forming enzymes.

Clinker inoculation temperature is too high, or the cultivation temperature is too high, it is easy to cause enzyme inactivation

The koji material is not loose, severe agglomeration, poor ventilation will affect cooling and oxygen supply, resulting in inconsistent product temperature inside and outside