Brewing and making method of high-salt diluted black soybean sauce and black soybean sauce made by brewing and making method

Abstract

The application of the invention provides a brewing and making method of a high-salt diluted black soybean sauce and the black soybean sauce made by the brewing and making method. The brewing and making method comprises the following steps of adopting black rice as a saccharification main material, enabling black beans to cooperate with wheat flour and black wood ears, making koji, preparing diastatic fermentation mash, and performing fermentation to make the soybean sauce. The technical scheme for the brewing and making method is as below that the black wood ears are mixed into a koji makingmixture, the activity of aspergillus oryzae as the koji material is greatly improved, firstly, black rice converted mash is inoculated with saccharomyces rouxii, yeast fermentation and saccharification are performed at the same time, interaction is realized, deeply-dissolved black bean nutrient substances are nutrient components which are easy to absorb and enter the soybean sauce, and fragrance development substances of alcohol, ester, aldehyde, ketone and the like of the black soybean sauce are enriched and high in content, so that the soybean sauce is delicious and fragrant in mouth feel, rich in sauce fragrance, mellow in mouth feel, mellow in fat texture, bright and pervious. The ethanol content can achieve 2.5%v / v or above, and the high-salt diluted black soybean sauce is prominent in freshness and fragrance.

Description

technical field [0001] The patent application relates to soy sauce and its brewing preparation method, in particular to black soybean soy sauce produced by high-salt dilute state fermentation method and its brewing preparation method. Background technique [0002] my country's soy sauce production has a history of more than a thousand years, basically with soybeans as the main ingredient of raw material, supplemented by flour, wheat brewing and production, and its product category is not rich. With the popularity of black food, black beans are rich in nutrients such as protein, fat, amino acid, and various active substances such as isoflavones, polysaccharides, pigments, etc., and have become a highly respected nutritional and health food material. The main ingredient is black beans. The technical research and development of black soybean soy sauce has achieved initial results, and black soybean soy sauce has gradually occupied a place in the market. However, some special p...

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Problems solved by technology

"Research on the Production Process of Solid-Dilute Fermented Black Soy Sauce" - Document 2 of "China Brewing" No. 12, 2009, records the process of preparing black soybean soy sauce by solid-dilute fermentation. Although the product is equivalent to soybean soy sauce in sensory, but The nutrients of black soybeans in black soybean soy sauce are insufficient, and the taste and flavor still need to be improved

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