Method for making high-freshness soy sauce through starter propagation by bean dregs

Abstract

The invention discloses a method for making high-freshness soy sauce through starter propagation by bean dregs. The method comprises the following steps that the bean dregs are subjected to normal pressure steam pretreatment, bean dreg overheat steam puffing treatment, material mixing, inoculation starter propagation and big tank fermentation. The bean dregs subjected to steam pretreatment is subjected to overheat steam puffing treatment; then, bran and red kojic rice powder mixed materials are matched for performing a temperature control and humidity control starter propagation process; finally, an open air glass fiber tank is used for high-salt diluted state fermentation. The raw material protein degradation and starch particle disaggregation can be stably controlled; the decomposition of aspergillus oryzae Huniang 3.042 self enzyme system on the protein and the starch can be promoted; the raw material protein utilization rate and amino acid generation rate can be improved; the economic benefits are obvious. The obtained fermented soy sauce has good flavor, intense and mellow fragrance and high amino acid nitrogen content.

Description

technical field [0001] The invention belongs to the technical field of food fermentation and brewing, and in particular relates to a method for brewing high-fresh soy sauce by using superheated steam-expanded soybean meal to make koji. Background technique [0002] Soy sauce is one of the traditional fermented condiments in my country. It mainly uses soybean meal, bran and other agricultural product processing by-products as the main substrate, and the protein, starch and fat in the substrate are decomposed into amino acids, sugar, glycerin, Taste substances such as organic acids are fermented after post-ripening. Because of their bright color, rich aroma and delicious taste, they are very popular among consumers because they help stimulate appetite. Brewed soy sauce in my country can be divided into high-salt dilute state and low-salt solid state according to different production processes. Among them, soy sauce brewed in high-salt dilute state is of higher quality, which re...

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Problems solved by technology

For example: invention patent "A method of making koji with extruded soybean meal and flour mixture" (application number is CN201310649231.0) and invention patent "A method for producing soy sauce by extrusion processing sauce residue resources" (application number is CN201310129657.3), the above two patents have confirmed that extrusion technology can stably control the degree of protein denaturation of raw materials, improve the utilization rate of total nitrogen, and reduce the cost of raw material pretreatment and koji making, but there is no air puffing pretreatment soybean meal production Bibliographical reports on the use of koji in brewing high-fresh soy sauce

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