Production process of high-nucleotide super-fresh soy sauce

Abstract

The invention relates to a production process of high-nucleotide super-fresh soy sauce, which belongs to the technical field of brewing of super-fresh soy sauce. The process is characterized by comprising the following steps of S1, preparing materials, and preparing soybean meal and raw wheat according to a mass fraction ratio of 55: 45, S1.1, baking raw wheat, and crushing to obtain fried wheat flour, S1.2, steaming the materials, putting the soybean meal into a spherical digester, and steaming the soybean meal, S1.3, preparing koji essence according to 0.03-0.05% of the total feeding amount, S1.4, preparing saline water according to 1.6-1.8 times of the total feeding amount, S2, making koji, S3, fermenting, S4, squeezing and filtering, and S5, performing sterile canning. According to the process, large-scale production of the additive-free high-nucleotide super-fresh soy sauce is really realized, a qualitative leap is brought to the whole soy sauce industry, and benefits of producers and consumers can be maximized.

Description

Technical field [0001] The present invention belongs to the field of brewing techniques of superno soy sauce, and specific relates to a high-nucleotide super brown sauce production process. Background technique [0002] With the improvement of people's living standards and the trend of food safety environment, people's requirements for seasonings are also increasing, and there are currently more soy sauce, soy sauce, soy sauce, etc. in the market. The half-waters of soy sauce, but in order to improve the taste, most soy sauce has added monosodium glutamate, saving nucleotide, dried breakein, etc., or adds food raw materials such as a high-nucleotide yeast extract, an increase The cost is not accepted by some consumers. [0003] Soy sauce is a delicious seasoning produced by a plurality of microbial fermentation soybeans, wheat, and yeast, etc., and has a variety of amino acids, polypeptides, polysaccharides, reducing sugars, organic acids, etc. Many years ago, many years ago, sci...

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards and the trend of the food safety environment, people's requirements for condiments are getting higher and higher. At present, there are many types of soy sauces on the market, and umami soy sauces such as light soy sauce and extremely fresh soy sauce occupy However, in order to improve the umami taste, most soy sauces are added with food umami agents such as monosodium glutamate, flavor nucleotides, and scallops, or food ingredients such as yeast extract with high nucleotides, which increase the umami taste. Deployment costs are also unacceptable to some consumers

[0003] Soy sauce is a delicious seasoning produced by fermenting soybeans and wheat with various microorganisms such as mold, lactic acid bacteria, and yeast. After fermented by various microorganisms, soy sauce contains many amino acids, polypeptides, polysaccharides, reducing sugars, and organic acids. Lack of umami-like substances like nucleotides. Scientific research has proved many years ago that molds, yeasts and other bacteria can produce a large amount of nucleic acids and nucleotides after autolysis during soy sauce fermentation, but the nucleotides produced are blocked by nucleosides. Acidase and phosphatase decompose into inorganic phosphoric acid and nucleosides, which no longer have umami taste. This is also the reason why umami nucleotides must be added to super umami soy sauce, otherwise the umami taste of the ingredients fermented by soy sauce itself will not be improved very much. There is an urgent need for a fermentation process that can retain nucleotides in soy sauce fermentation

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