Method for preparing soy sauce rich in dietary fibers by utilizing plant waste residues

Abstract

The invention discloses a method for preparing a soy sauce rich in dietary fibers by utilizing plant waste residues. The method comprises the following steps of preparing koji, performing fermentation, sprinkling oil and filling, wherein protein raw materials used in the step of making the koji contain beancurd residues, starch raw materials contain sweet potato residues, and the mass ratio of the protein raw materials to the starch raw materials is 5:2-2:1. A circulating three-sprinkling method is adopted in the step of sprinkling the oil, first oil in the batch is obtained through second oil immersion of previous batch, secondary oil of the batch is obtained through third oil immersion of the previous batch, third oil of the batch is obtained through hot water immersion, and during hot water immersion, cellulase which is 0.5-1% of the total weight of the raw materials is added to the raw materials; a blending step and a microfiltration step are performed before the filling step. According to the method for preparing the soy sauce disclosed by the invention, the beancurd residues and the sweet potato residues are used as the raw materials, so that not only is the production cost reduced, but also the plant waste residues can be fully utilized, and environmental pollution is reduced. The cellulase is further added in the step of sprinkling the oil, so that the water-soluble dietary fibers can be effectively extracted; after microfiltration, direct filling is performed, so that the problems that the flavor of the soy sauce is reduced and the state of the soy sauce is bad caused by a traditional heating and clarifying method are solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for producing soy sauce, in particular to a method for preparing soy sauce rich in dietary fiber by using plant waste residue. Background technique [0002] Soy sauce is a traditional condiment in China. The raw materials used are mainly vegetable protein and starchy raw materials. Traditional production methods mainly use defatted soybeans as protein raw materials, and wheat or wheat bran as starchy raw materials. Traditional methods cannot effectively utilize the dietary fiber in soybeans and wheat, resulting in a great waste of resources. [0003] Okara is a by-product of soybean product processing, most of which are currently used as animal feed. Tofu is rich in nutrients. Generally, wet tofu contains 85% water, 3.0% protein, 0.5% fat, and 8.0% carbohydrates (cellulose, polysaccharides, etc.). In addition, it also contains minerals such as calcium, phosphoru...

AI Technical Summary

Problems solved by technology

It can be seen that bean curd residue and sweet potato residue are rich in protein, starch and dietary fiber. However, currently bean curd residue and sweet potato residue are mainly used as animal feed or directly discharged, resulting in a great waste of resources. Therefore, it is necessary to find a way to use bean curd residue Method for making soy sauce with sweet potato residue

[0004] The low-salt solid-state fermentation method is a traditional soy sauce production process. The head oil is heated and sterilized, blended, clarified, and filled to obtain the finished product; however, this method uses heating to sterilize, and the aroma components are easy to volatilize during the heating process. , affect the flavor of the product. In addition, this method takes a long time to clarify, resulting in a long production cycle and low production efficiency. The clarification process is also easily polluted, making it difficult to ensure product quality. Finally, this method also has the problem of sedimentation at the bottom during filling, which is easy to pour into the bottle. Medium, the product is turbid and the soy sauce is in poor shape