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Production process for high-amino acid soy sauce

A production process and high amino acid technology, applied in the field of soy sauce production, can solve the problems of increasing soy sauce, waste of raw materials, and weak market competitiveness of products, and achieve the effect of ensuring quality and increasing content

Inactive Publication Date: 2014-03-26
ZIYANG LINJIANGSI BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The protease secreted by microbial mold can decompose protein, but only part of the protein can be decomposed, and most of the protein cannot be converted into amino acids, resulting in a lot of waste of raw materials, and the content of amino acids in the produced soy sauce is low, and the market competitiveness of the product is not strong , how to improve the digestibility of raw materials, how to increase the content of amino acid in soy sauce under the situation of low cost becomes the technical problem that those skilled in the art urgently need to solve

Method used

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  • Production process for high-amino acid soy sauce

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Effect test

Embodiment 1

[0018] A production process of high amino acid soy sauce includes the following steps:

[0019] A. Raw material cooking: soybean meal: bran: wheat: water is 9:3:1:6 into the cooking tank for cooking, the pressure is controlled at 1.15-1.25MPa, and the cooking time is controlled at 16-22min;

[0020] B. Making Daqu: Connect the cooked clinker to the compound koji containing acetic acid and sodium acetate, and transfer it to the koji making pool for ventilated koji making;

[0021] C. Mixed fermentation: The prepared Daqu is transferred to the fermentation tank, and after adding salt water, the fermentation is carried out at a temperature of about 50°C. The fermentation temperature is controlled not to be lower than 30°C, and the leaching is performed every other day, and the time is controlled within 25-35d. ;

[0022] D. Sterilization and filtration: The fermented crude oil is pumped into the crude oil tank after passing through a sterilization filter, and is blended and filled during...

Embodiment 2

[0026] A traditional soy sauce production process, the specific steps are as follows:

[0027] A. Raw material cooking: soybean meal: bran: water is added to the cooking tank in a certain proportion for cooking, the pressure is controlled at 1.10MPa, and the cooking time is controlled at 12-15min;

[0028] B. Making Daqu: Connect the cooked clinker to seed koji, and transfer it to the koji making pool for ventilating koji making. The temperature, ventilation, and koji making time are determined according to the growth of Daqu;

[0029] C. Mixed fermentation: The prepared Daqu is transferred to the lower fermentation tank, and after adding salt water, the fermentation is carried out at a temperature of about 50°C. The fermentation temperature is controlled not to be lower than 30°C, and the leaching is performed every other day, and the time is controlled at 24d;

[0030] D. Sterilization and filtration: The fermented crude oil is pumped into the crude oil tank after passing through a s...

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Abstract

The invention discloses a production process for high-amino acid soy sauce. The production process comprises the steps of raw material cooking, yeast production, mixed fermentation, sterilization filtration and the like, and specifically comprises the following steps of adding soybean meal, bran, wheat and water into a cooking pot for cooking according to a certain proportion, connecting the cooked material to a compound mold starter containing acetic acid and sodium acetate, transferring the mixture into a yeast production tank for ventilated yeast production, transferring produced yeasts into a fermentation tank, adding saline water, performing heat-preservation fermentation under the condition of about 50 DEG C, extracting crude soy sauce, and performing sterilization filtration. According to the production process, an optimal proportion of the soybean meal, the bran and the wheat is selected by repeated tests to ensure sufficient protein supply, and meanwhile, the compound starter containing the acetic acid and the sodium acetate is added in a yeast production process to ensure the full transformation of proteins into amino acid, so that the amino acid content of the soy sauce is increased, and the value of the raw materials soybean meal, bran and wheat is fully realized; cooking and fermentation conditions of the whole production process are strictly controlled to further ensure the quality of the high-amino acid soy sauce.

Description

Technical field [0001] The invention relates to the technical field of producing soy sauce, in particular to a production process of high amino acid soy sauce. Background technique [0002] Soy sauce, commonly known as soy sauce, is mainly brewed from soybeans, starch, wheat, and salt through oil production and fermentation processes. The composition of soy sauce is more complicated. In addition to the salt composition, there are also a variety of amino acids, sugars, organic acids, colors and spices. It is mainly salty, but also has umami taste and fragrance. It can increase and improve the taste of dishes, as well as add or change the color of dishes. The Chinese people have mastered the brewing process thousands of years ago. Soy sauce generally has two types: dark soy sauce and light soy sauce: dark soy sauce is saltier and is used for color enhancement; light soy sauce is used for freshness. The brewing soy sauce is based on the high-salt, dilute, low-temperature and fra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
CPCA23L27/50A23V2002/00A23V2250/06A23V2250/022A23V2250/1614A23V2200/30A23V2200/14A23V2300/24
Inventor 林晓冬李般程廖瘁已
Owner ZIYANG LINJIANGSI BIOTECH
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