Brewage method of pasania fungus selenium-rich composite nutritious soy sauce

Abstract

The invention discloses a method for brewing composite selenium-enriched mushroom nutritious soy sauce. The method takes mushroom leftovers to partly replace soybean cakes for making starters and hydrolyzes the other part of the mushroom leftovers through proteinase; then the hydrolysate solution and the starters are mixed round and are fermented so that the rich protein, amino acid, flavor developing ribonucleotide, mushroom amylase and vitamins can thoroughly enter the soy sauce mash; and active slenium ferment rich in organic selenium is added into the soy sauce mash in the post-maturation process. A small amount of aroma-enhancing substances like ethanol and ester are produced during the fermentation process and the slenium ferment is totally autolyzed in the soy sauce mash. In this way, characteristic high-quality soy sauce can be prepared, which is rich in biologic selenium, amino acid, ribonucleotide, mushroom amylase and microelements and has the unique flavor of mushroom. Meanwhile, the method is good for recovering mushroom leftovers, thus reducing environment pollution and saving a large amount of soybean material.

Description

(1) Technical field [0001] The invention relates to a brewing method of mushroom selenium-enriched compound nutritional soy sauce, in particular to a brewing method of selenium-enriched soy sauce produced by partially replacing traditional bean cakes with shiitake mushroom leftovers as raw materials. (2) Background technology [0002] Soy sauce is a traditional amino acid condiment in my country. There are currently two main production methods: one is to brew the raw materials after making koji with Aspergillus to produce brewed soy sauce rich in amino acids; the other is to hydrolyze protein The raw materials are processed into soy sauce after generating amino acid hydrolyzate. The former tastes better, but the production cycle is long and the cost is high, while the latter has a short production time and low cost, but the taste is not good and often contains bad ingredients. [0003] my country is a big producer of shiitake mushrooms, but a large amount of shiitake mushroo...

AI Technical Summary

Problems solved by technology

The former tastes better, but the production cycle is long and the cost is high, while the latter has a short production time and low cost, but the taste is not good and often contains bad ingredients

[0003] my country is a big producer of shiitake mushrooms, but a large amount of shiitake mushroom leftovers are discarded as waste, causing huge economic losses and environmental pollution