Soy sauce mash preparation process for soy sauce brewage and brewage process for raw soy sauce

Abstract

The invention discloses a soy sauce mash preparation process for soy sauce brewage. The soy sauce mash preparation process comprises the following steps: (1) starter making: a step of cooking soybean, then mixing the cooked soybean with a starchy accessory and adding a bacterial strain for starter making so as to obtain a soy sauce starter; and (2) fermentation: a step of mixing the soy sauce starter with brine containing ternary soy sauce so as to prepare soy sauce mash and then carrying out high-salt liquid-state fermentation so as to obtain raw soy sauce, wherein the volume fraction of the ternary soy sauce in the brine is 30 to 50%, and the pH value of the obtained soy sauce mash is controlled in a range of 5.8 to 6.0. The invention also discloses a brewage process for the raw soy sauce. According to the invention, by adding the ternary soy sauce of a certain ratio into the soy sauce starter, the pH value of the soy sauce mash slowly decreases in the process of fermentation and activity of an enzyme system in the soy sauce mash is maintained, so the utilization rate of raw materials and the generation rate of amino acids are increased, a fermentation period is shortened, production power is substantially improved, and obtained soy sauce has remarkable fragrance, and rich, thick and delicious taste, and is identical to soy sauce prepared by using a traditional high-salt liquid-state brewage process.

Description

technical field [0001] The invention relates to a soy sauce brewing and mash making process, and at the same time, the invention also relates to a soy sauce crude oil brewing process. Background technique [0002] As a daily condiment, soy sauce is one of the indispensable traditional condiments in people's daily life. The annual output of soy sauce in my country reaches more than 5 million tons, accounting for more than 60% of the world's annual output, but most of them are low-salt solid-state fermented soy sauce, which has poor aroma and low utilization rate of total nitrogen. The high-salt dilute soy sauce is mainly made of soybean and wheat flour, which is cooked, koji-made, mixed with salt water to form a thin mash, and then fermented to make soy sauce. The obtained soy sauce has rich nutrition, mellow taste, bright color, etc. features. With the continuous improvement of people's living standards, the quality requirements for soy sauce are also increasing. High-salt...

AI Technical Summary

Problems solved by technology

However, the current high-salt dilute state brewing method is difficult to meet the growth requirements of market demand. This is because: (1) the hydrolysis and fermentation of microbial enzymes are mainly utilized in the high-salt dilute state soy sauce brewing process, and tap water is used to prepare salt water and soy sauce. The pH of moromi at the initial stage of Dakoji fermentation is generally close to 6.5, but the pH will drop rapidly as the fermentation progresses, and the pH has dropped to about 5.5 by the 9th day, and at this time the overall protease also begins to deactivate at an accelerated rate, which affects the utilization of raw materials rate (mainly protein utilization rate) and amino acid conversion rate

(2) Long fermentation cycle: In order to improve the utilization rate of raw materials as much as possible, the fermentation cycle needs more than 6 months, the production efficiency is low, and the production cost is high

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