Method for preparing soy sauce by using hydrolyzed vegetable protein (HVP)

Abstract

The invention discloses a method for preparing soy sauce by using hydrolyzed vegetable protein (HVP). The method comprises the following steps: S1, selecting an HVP stock solution (T.N is 2.0-2.3%); S1.1, diluting protein in the HVP stock solution in the S1 until T.N is 0.8%; and S2, after protein in the HVP in the S1.1 is reduced, adding a yeast culture solution which is cultured well and accounts for 2% of the total amount. The HVP and the yeast culture solution are fully fermented, the time of the HVP and the yeast culture solution is conveniently prolonged, meanwhile, the seasoning property of the soy sauce is improved, the fermented soy sauce raw materials are put into a disinfection machine for high-temperature disinfection, the taste of the soy sauce is prevented from being affected, by adding alcohol, the fragrance of the soy sauce is enhanced, the yeast culture solution is added into the HVP to be combined with the fragrance of the soy sauce, and the soy sauce which completely conforms to the taste and price can be produced after the fermentation period (6 months) of the brewed soy sauce is carried out for 15 days, so that the effect of increasing the production efficiency of the soy sauce is achieved.

Description

Technical field [0001] The present invention relates to the field of production techniques for soy sauce, and more particularly to a method of preparing soy sauce with hydrolyzed plant proteins. Background technique [0002] Soy sauce is a necessary seasoning for people's daily life. Most of the soy sauce produces a raw material with soybean and wheat flour, which is made into rice, and then the process of fermentation, oil, oil, add sugar, sterilization, etc. [0003] At present, soy sauce in the market is short of fermentation cycle, adding pigments and flavor modulation, which can't keep the color, fragrance, taste inside the soy sauce, and the flavor of my country's traditional soy sauce, and with people's food and condiments Quality demand continues to increase, the ability of soy sauce is enhanced, resulting in a decrease in supply capacity of soy sauce, thereby providing a color natural, fragrance natural, taste pure soy sauce, and improving soy sauce production capacity. ...

AI Technical Summary

Problems solved by technology

[0003] At present, most of the soy sauces on the market are prepared by adding pigments and essences with a short fermentation cycle, so that the color, aroma and taste of the soy sauce cannot maintain the flavor of traditional soy sauce in my country. The demand for quality continues to increase, and the ability to use soy sauce increases, resulting in a reduction in the supply of soy sauce. It is necessary to provide a method for making soy sauce with natural color, natural aroma, and pure taste and to improve the production capacity of soy sauce.