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Preparation method for making soy sauce through yellow slurry

A technology for brewing soy sauce and yellow syrup, which is applied in the field of condiments, can solve the problems of high production costs, etc., and achieve the effects of saving processing costs, increasing yields, and reducing production costs

Pending Publication Date: 2019-05-17
FOODSTUFF INST BEIJING +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, due to the high utilization rate of raw materials and good flavor, the high-salt dilute state process has been studied more, but the production cost is relatively high.

Method used

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  • Preparation method for making soy sauce through yellow slurry
  • Preparation method for making soy sauce through yellow slurry
  • Preparation method for making soy sauce through yellow slurry

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] The present embodiment provides a method for brewing soy sauce using yellow syrup water, the method is as follows:

[0047] (1) Select non-transgenic high-quality soybeans with large bean granules and full particles; select flour with a grade of standard flour.

[0048] (2) After soaking the soybeans for 6 hours, put them into the basket and filter the water for 2 hours, and cook the soybeans at a pressure of 0.1 MPa and a temperature of 121°C for 40 minutes, and keep the temperature and pressure for 2 hours to obtain soybean clinker. When the soybean clinker is naturally cooled to 60°C in the cooling tank, it is evenly mixed with the flour that has been fried for 15 minutes. Among them, the mass ratio of soybean clinker and flour is 6:4.

[0049] (3) When the mixture is cooled to 35°C, inoculate 3.951 Aspergillus oryzae with a mass ratio of 0.03%, stir evenly, culture at 30°C for 42 hours, and turn the koji material once every 4-6 hours to obtain the koji material; W...

Embodiment 2

[0055] The present embodiment provides a kind of method that uses yellow pulp water to brew soy sauce, and the method is as follows:

[0056] (1) Select non-genetically modified high-quality soybeans with large and full grains; select flour with a grade of standard flour.

[0057] (2) After soaking the soybeans for 6 hours, put them into a basket to filter water for 2 hours, cook the soybeans at a pressure of 0.1 MPa and a temperature of 105° C. for 30 minutes, hold heat and pressure for 3 hours, and obtain soybean clinker. When the soybean clinker is naturally cooled to 60°C in the cooling tank, it is evenly mixed with the flour fried for 15 minutes. Wherein, the mass ratio of soybean clinker to flour is 5:4.

[0058] (3) When the mixed material is cooled to 35°C, inoculate 3.951 Aspergillus oryzae koji essence with a mass ratio of 0.01%, after stirring evenly, cultivate at 28°C for 48 hours, and turn the koji once every 4 to 6 hours to obtain the koji material; The seasoni...

experiment example

[0066] The quality (sensory index, physicochemical index, microbiological index, volatile index, physical and chemical index, microbiological index, volatility of the fermented 180d yellow pulp water brewed soy sauce and traditional brewed soy sauce made by embodiment 1 (yellow pulp water brewed soy sauce) and comparative example 1 (traditional brewed soy sauce) Aroma components and free amino acid composition) were analyzed.

[0067] (1) Sensory index test

[0068] The sensory indicators such as color, aroma, taste, and body shape of yellow pulp water brewed soy sauce and traditional brewed soy sauce were tested. The results are shown in Table 1. The color of the soy sauce brewed with yellow pulp water is reddish brown and shiny; the sauce has a strong aroma and no bad smell; The sensory indicators of soy sauce brewed with yellow pulp water are consistent with those of traditional brewed soy sauce, and both meet the standard of extra-grade soy sauce in GB18186-2000 "Brewed ...

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Abstract

The invention provides a preparation method for making soy sauce through yellow slurry. The preparation method comprises the following steps: 1) inoculating aspergillus oryzae in a mixture of soybeanand flour to prepare a yeast material; 2) adding the yellow slurry containing salt to the yeast material, mixing uniformly and then performing open-air fermentation for 25-35 days to obtain soy saucemash; 3) adding ester-producing yeast to the soy sauce mash, mixing uniformly and then conducting continuous open-air fermentation to obtain the soy sauce. According to the method, the yellow slurry is adopted to replace water in the process of producing the soy sauce in the high salt dilution process, the sewage treatment fee is saved, and the environment pollution is reduced. According to the method, the soy sauce yield can be improved, and the product quality can be improved.

Description

technical field [0001] The invention relates to the field of condiments, and more particularly, to a method for preparing soy sauce brewed with yellow syrup. Background technique [0002] Soy products such as tofu and fermented bean curd are very popular among consumers because of their unique taste and rich nutrition. However, waste liquid will be discharged during the processing such as thermal coagulation of soy milk, press filtration and molding. Because the waste liquid is rich in soy isoflavones and carotenoids, and is yellow, it is called "yellow pulp water". Yellow pulp water (solid content is about 10%) is rich in macromolecular proteins, small molecular oligosaccharides, organic acids, various vitamins, trace elements and soy isoflavones and other biologically active substances. [0003] For a long time, due to the lack of rational utilization technology of yellow slurry water, yellow slurry water is directly discharged as production wastewater, which not only was...

Claims

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Application Information

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IPC IPC(8): A23L27/50
Inventor 续丹丹赵燕张建王文平王鹏张欣
Owner FOODSTUFF INST BEIJING
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