Brewing method for walnut soy sauce

Abstract

The invention relates to a brewing technique for walnut soy sauce. Firstly, According to the technique, conventional soybean dregs are replaced with walnut dregs as a protein material for producing sauce, so that the health care effect of the walnut soy sauce is improved; secondly, an activating agent is added in the inoculation process to induce aspergillus oryae to generate more plentiful histase, protease and peptidase; meanwhile, enzyme activity in the hydrolysis process can be activated, so that raw materials are completely decomposed in a short time, and the quantity of enzyme activity is improved; and finally, in the fermentation process, technological conditions of primary fermentation, main fermentation and secondary fermentation are adopted, torulopsis bombicola liquid is added in the main fermentation stage, zygosaccharomyces rouxii is added in the secondary fermentation stage, and a complicated aroma substance is further formed. The color of soy sauce mash is bright, a soy sauce flavor and an ester flavor are strong, and amino acid attains more than 1%; and the walnut soy sauce prepared through control of the technique is a combination of seasoning, nutrition and health care, the fat content is low, the walnut soy sauce is suitable for the fat crowd and hyperlipemia crowd, the quality is stable, and the walnut soy sauce has a strong mellow flavor.

Description

technical field [0001] The invention belongs to the technical field of soy sauce brewing, and in particular relates to a method for brewing walnut soy sauce with walnuts as main raw materials. Background technique [0002] Soy sauce is a traditional Chinese condiment. Its color is reddish brown, the sauce is unique, and the taste is delicious. It can increase and improve the taste of dishes, and can also increase or change the color of dishes. Traditional soy sauce is mostly fermented and brewed from soybeans or defatted soybeans, wheat or wheat flour. Ancient Chinese working people have mastered the brewing process thousands of years ago. For a long time, soy sauce has only been used as a condiment for dishes. According to its use, it is mainly divided into two types: light soy sauce and dark soy sauce. Light soy sauce is used to enhance freshness, and dark soy sauce is used to enhance color. However, with the improvement of people's living standards and changes in consum...

AI Technical Summary

Problems solved by technology

[0003] my country is a big producer of walnuts. Walnuts are a food containing high-quality protein and rich in amino acids. In theory, they can replace soybeans as raw materials for the production of soy sauce and improve the health care function of soy sauce. However, in the current walnut deep-processing industry, walnut oil is The main product, walnut meal is a by-product after pressing or extracting oil. Although walnut meal is rich in protein, fat, minerals and vitamins, it is mainly used for processing walnut powder, food accessories, animal feed and fertilizer. In the prior art, there is no mature process of applying walnuts to soy sauce brewing. How to improve the traditional soy sauce process using modern science and technology and research methods to obtain a process suitable for using walnuts to brew soy sauce, and at the same time make the obtained walnut soy sauce not only have It is the purpose of the present invention to meet the health care effect required by high-level consumption and to have excellent quality and local flavor