阅读说明：本技术 一种木耳酱油及其制备方法 (A kind of agaric soy sauce and preparation method thereof ) 是由 黄旭华 佟春霞 李天涯 丁瑞 于 2019-08-27 设计创作，主要内容包括：本发明涉及食品技术领域,更具体地涉及到一种木耳酱油及其制备方法。所述木耳酱油的制备原料按重量份计,包括50～70份木耳、10～20份豆类、10～20份谷类、4～12份添加剂；所述添加剂选自盐、糖、味精、防腐剂中的一种或多种。本发明通过将木耳加入到酱油的制备中,制备得到的木耳酱油具有木耳独特的风味,且通过控制本发明所述酱油的配方和制备方法,得到酱香浓郁,味鲜美醇厚,具有光泽的木耳酱油；另外,通过限定添加剂中盐和糖的种类和比例,防止过量摄入盐和糖的同时,提高了所述酱油的稳定性,且和制备方法结合,制备得到的木耳酱油具有低的含盐量。(The present invention relates to food technology field, relate more specifically to a kind of agaric soy sauce and preparation method thereof.The agaric soy sauce prepares raw material by weight, including 50~70 portions of agarics, 10~20 portions of beans, 10~20 parts of cereals, 4~12 parts of additives；The additive is selected from one of salt, sugar, monosodium glutamate, preservative or a variety of.For the present invention by the way that agaric to be added in the preparation of soy sauce, the agaric soy sauce being prepared has the unique flavor of agaric, and formula and preparation method by controlling soy sauce of the present invention, obtains that paste flavor is strong, and delicious is mellow, has glossiness agaric soy sauce；In addition, while preventing Excess free enthalpy salt and sugar, improving the stability of the soy sauce, and combine with preparation method, the agaric soy sauce being prepared has low salt content by the type and ratio that limit salt and sugar in additive.)

1. a kind of agaric soy sauce, which is characterized in that the agaric soy sauce prepares raw material by weight, including 50~70 parts of wood Ear, 10~20 portions of beans, 10~20 parts of cereals, 4~12 parts of additives；The additive is in salt, sugar, monosodium glutamate, preservative It is one or more.

2. agaric soy sauce according to claim 1, which is characterized in that the agaric be selected from black fungus, Uricularia polytricha, swallow ear, Wrinkle one of agaric, tremella or a variety of.

3. agaric soy sauce according to claim 1, which is characterized in that the weight ratio of the agaric and beans is (3~5): 1。

4. agaric soy sauce according to claim 1, which is characterized in that the cereal is selected from wheat bran, rice, glutinous rice, wheat One of or it is a variety of.

5. agaric soy sauce according to claim 4, which is characterized in that the cereal includes glutinous rice and wheat bran；The agaric, The weight ratio of glutinous rice and wheat bran is (9~20): 1:(1.5~3).

6. agaric soy sauce described in any one according to claim 1~5, which is characterized in that the additive includes sugared and salt, The weight ratio of the sugar and salt is (0.5~2): 1.

7. a kind of preparation method of agaric soy sauce described in any one according to claim 1~6, which is characterized in that including with Lower step:

(1) feedstock processing: by agaric, beans and cereal mixing, material moistening, steaming, mixture is obtained；

(2) koji-making: step (1) described mixture is aseptically accessed into the sort of quyi and is cultivated at song, song is obtained into；

(3) it ferments: step (2) is described at song addition salt water, it is fermented to obtain sauce unstrained spirits；

(4) it post-processes: by step (3) the sauce unstrained spirits leaching, allotment, sterilization, filtering, packaging, obtaining the agaric soy sauce.

8. the preparation method of agaric soy sauce according to claim 7, which is characterized in that step (3) brine strength is 14 ° of Be`, salt water and the weight ratio at song are 1:(0.9~1.1).

9. the preparation method of agaric soy sauce according to claim 7, which is characterized in that before step (3) fermentation includes Phase and later period；The earlier fermentation temperature is 40~45 DEG C, and the fermentation latter temperature is 35~38 DEG C.

10. the preparation method of agaric soy sauce according to claim 9, which is characterized in that when step (3) earlier fermentation Between be 15~18 days, later time be 10~15 days.

Technical field

The present invention relates to food technology fields, more particularly it relates to a kind of agaric soy sauce and preparation method thereof.

Background technique

Soy sauce, the liquid flavoring made with beans, wheat, wheat bran.Color bronzing has unique paste flavor, and flavour is delicious, helps It is the traditional condiment of China in promoting appetite.Soy sauce is commonly called as soy sauce, mainly by soybean, starch, wheat, salt by liquefaction, Made of the programs such as fermentation are brewed.The comparison of ingredients of soy sauce is complicated, in addition to the ingredient of salt, goes back there are many amino acid, carbohydrate, has The ingredients such as machine acid, pigment and fragrance.Based on saline taste, also there are delicate flavour, fragrance etc..It can increase and improve the taste of dish, also The color of dish can be added or changed.

Primary raw material of the salt as manufacture soy sauce, plays bacteriostasis during the fermentation, soy sauce band is made in finished product There is saline taste mouthfeel, but generally the higher mankind continuously eat salt content for a long time in soy sauce, therefore is easy to lead to excess intake, because And low-salt soy sauce comes into being, to reconcile people taste bud enjoy and high salt diet between contradiction.In addition, in order to increase The mouthfeel of soy sauce can generally be added sugar and be seasoned, such as usually used white sugar, and white sugar is mild-natured, sweet in flavor, moistening lung and producing body fluid, bowl spares QI invigorating, heat-clearing and damp-drying drug, preventing phlegm from forming and stopping coughing, removing toxic substances sober up, drop it is turbid soothe the spirit, there is antibacterial corrosion-resistant to act on, but take in excessive be easy to people Body health causes damages, therefore other carbohydrates can be used, and replaces white sugar such as trehalose, increases the mouthfeel of soy sauce.

Agaric color is dark brown, soft, and delicious flavour is full of nutrition, and can prevent and treat hypoferric anemia.Glue in agaric Matter can put together the dust that remains in digestion, impurity absorption to excrete, to play washing stomach Effect.Meanwhile agaric also helps digest fiber substance function, to hair, husk, wooden slag, sand, the metal for being difficult to digest The foreign matters such as bits have dissolution and molten to act on, and also have more significant neutralizing function to the endogenous such as gall stone, kidney stone foreign matter.Its In, the one kind of black fungus as agaric can be reduced blood clotting, and the generation of the disease such as pre- preventing thrombosis has prevention and treatment atherosclerosis With the effect of coronary heart disease, and contain anti-tumor active substance, immunity of organisms can be enhanced, it is often edible to can prevent cancer.Pass through Agaric is added in soy sauce, the nutrition of soy sauce can be increased, still, how agaric to be added in the technique of soy sauce, and prepare The soy sauce for obtaining the smell having had, flavour, color and stability is an important problem.

Summary of the invention

To solve the above-mentioned problems, first aspect of the present invention provides a kind of agaric soy sauce, the system of the agaric soy sauce Standby raw material by weight, including 50~70 portions of agarics, 10~20 portions of beans, 10~20 parts of cereals, 4~12 parts of additives；Institute It states additive and is selected from one of salt, sugar, monosodium glutamate, preservative or a variety of.

As a preferred technical solution of the present invention, the agaric is selected from black fungus, Uricularia polytricha, swallow ear, wrinkle agaric, white One of agaric is a variety of.

As a preferred technical solution of the present invention, the weight ratio of the agaric and beans is (3~5): 1.

As a preferred technical solution of the present invention, the cereal is selected from one of wheat bran, rice, glutinous rice, wheat Or it is a variety of.

As a preferred technical solution of the present invention, the cereal includes glutinous rice and wheat bran；The agaric, glutinous rice and bran The weight ratio of skin is (9~20): 1:(1.5~3).

As a preferred technical solution of the present invention, the additive includes sugar and salt, the weight ratio of the sugar and salt For (0.5~2): 1.

The second aspect of the present invention provides the preparation method of agaric soy sauce described in one kind, comprising the following steps:

(1) feedstock processing: by agaric, beans and cereal mixing, material moistening, steaming, mixture is obtained；

(2) koji-making: step (1) described mixture is aseptically accessed into the sort of quyi and is cultivated at song, song is obtained into；

(3) it ferments: step (2) is described at song addition salt water, it is fermented to obtain sauce unstrained spirits；

(4) it post-processes: by step (3) the sauce unstrained spirits leaching, allotment, sterilization, filtering, packaging, obtaining the agaric soy sauce.

As a preferred technical solution of the present invention, step (3) brine strength is 14 ° of Be`, salt water and at bent Weight ratio is 1:(0.9~1.1).

As a preferred technical solution of the present invention, step (3) fermentation includes early period and later period；Before the fermentation Phase temperature is 40~45 DEG C, and the fermentation latter temperature is 35~38 DEG C.

As a preferred technical solution of the present invention, step (3) the earlier fermentation time is 15~18 days, when the later period Between be 10~15 days.

Compared with the prior art, the invention has the following beneficial effects: agaric by being added to the preparation of soy sauce by the present invention In, the agaric soy sauce being prepared has the unique flavor of agaric, and the formula by controlling soy sauce of the present invention and preparation Method, obtains that paste flavor is strong, and delicious is mellow, has glossiness agaric soy sauce；In addition, by limiting salt and sugar in additive Type and ratio while preventing Excess free enthalpy salt and sugar, improve the stability of the soy sauce, and combine with preparation method, The agaric soy sauce being prepared has low salt content.

Specific embodiment

The detailed description for preferred implementation method of the invention below of participating in the election of and including embodiment this hair can be more easily to understand Bright content.Unless otherwise defined, all technologies used herein and scientific term have common with fields of the present invention The normally understood identical meaning of technical staff.When there is a conflict, the definition in this specification shall prevail.

As used herein term " by ... preparation " it is synonymous with "comprising".Term "comprising" used herein, " comprising ", " having ", " containing " or its any other deformation, it is intended that cover non-exclusionism includes.For example, the combination comprising listed elements Object, step, method, product or device are not necessarily limited to those elements, but may include not expressly listed other elements or Such composition, step, method, product or the intrinsic element of device.

Conjunction " Consists of " excludes any element that do not point out, step or component.If in claim, this Phrase will make claim closed, so that it is not included the material in addition to the material of those descriptions, but relative normal Except rule impurity.When being rather than immediately following after theme in the clause that phrase " Consists of " appears in claim main body, It is only limited to element described in the clause；Other elements are not excluded except the claim as a whole.

Equivalent, concentration or other values or parameter are excellent with range, preferred scope or a series of upper limit preferred values and lower limit When the Range Representation that choosing value limits, this should be understood as specifically disclosing by any range limit or preferred value and any range Any pairing of lower limit or preferred value is formed by all ranges, regardless of whether the range separately discloses.For example, when open When range " 1 to 5 ", described range should be interpreted as including range " 1 to 4 ", " 1 to 3 ", " 1 to 2 ", " 1 to 2 and 4 to 5 ", " 1 to 3 and 5 " etc..When numberical range is described herein, unless otherwise stated, otherwise the range is intended to include its end Value and all integers and score in the range.

Singular includes that plural number discusses object, unless the context clearly dictates otherwise." optional " or it is " any It is a kind of " refer to that the item described thereafter or event may or may not occur, and the description include situation that event occurs and The situation that event does not occur.

Approximate term in specification and claims is used to modify quantity, and it is specific to indicate that the present invention is not limited to this Quantity further includes the acceptable modified part without will lead to the change of dependency basis this function close with the quantity.Phase It answers, modifies a numerical value with " about ", " about " etc., mean that the present invention is not limited to the exact numericals.In some examples, approximate Term likely corresponds to the precision of the instrument of measurement numerical value.In present specification and claims, range limits can be with Combination and/or exchange, these ranges if not stated otherwise include all subranges contained therebetween.

In addition, indefinite article "an" before element of the present invention or component and "one" quantitative requirement to element or component (i.e. frequency of occurrence) unrestriction.Therefore "one" or "an" should be read as including one or at least one, and odd number The element or component of form also include plural form, unless the obvious purport of the quantity refers to singular.

Illustrate the present invention below by way of specific embodiment, but is not limited to specific examples presented below.

First aspect of the present invention provides a kind of agaric soy sauce, and the agaric soy sauce prepares raw material by weight, Including 50~70 portions of agarics, 10~20 portions of beans, 10~20 parts of cereals, 4~12 parts of additives；The additive be selected from salt, sugar, One of monosodium glutamate, preservative are a variety of.

In a preferred embodiment, the agaric soy sauce prepares raw material by weight, including 60 portions of agarics, 15 portions of beans, 15 parts of cereals, 10 parts of additives

Agaric

Agaric is sweet in flavor, mild-natured, has many medicinal efficacies.Energy QI invigorating salubrity, has promoting blood circulation efficiency, and it is poor to prevent and treat iron-deficient Blood etc.；Can blood-nourishing preserve youthful looks, it is ruddy to make us skin, radiant, can dredge stomach, lubricate enteron aisle, while to hypertensive patient Also there is certain help.Agaric, which can help digest system, will be unable to the foreign matter dissolution of digestion, can effectively prevent hypoferric anemia, blood Bolt, artery sclerosis and coronary heart disease also have protective effect on cancer risk.Polysaccharide physical efficiency in agaric decomposes tumour, so exempting from for people can be improved Epidemic disease power has good antitumaous effect.And this polysaccharide body also has the function of dredging vascellum, removes cholesterol in blood vessel, institute With can hypoglycemic, reducing blood lipid, prevent thrombosis, prevent cranial vascular disease.Phospholipids in agaric, to brain cell Nutritious effect.Also there is agaric nourishing to moisturize, the food therapy effect of blood-nourishing benefit stomach,

Preferably, agaric of the present invention is selected from one of black fungus, Uricularia polytricha, swallow ear, wrinkle agaric, tremella or more Kind.

It is highly preferred that agaric of the present invention is black fungus.

It is further preferred that black fungus of the present invention is ramulus mori black fungus.

The ear tree of cultivating black fungus, there are many type, and the tree species of all energy mushroom cultures can be adopted to cultivating black fungus.It is main It is to select the tree species of Fagaceae, Betulaceae etc., such as Quercus acutissima, cork oak, oriental white oak, white oak, rice sweet oak, Fahrenheit oak；In addition, Chinese ash, Sweetgum, elm, Chinese scholartree, willow, mulberry tree, plane tree, banyan etc..The agaric that ramulus mori black fungus is cultivated using ramulus mori, is called mulberry Agaric.

Applicants have discovered that mulberry branch is very suitable to the growth of black fungus, the agaric cultivated using mulberry branch has hypoglycemic Lipid-loweringing, anti-aging remove free radical, the functions such as strengthen immunity.The nutritional ingredient of ramulus mori agaric has 17 kinds of amino acid, uses ramulus mori The agaric cultivated, the character of itself is changed, and based on warm nature, but the distinctive nutrition of agaric is also fully retained simultaneously Substance.

Method for cultivating ramulus mori black fungus of the present invention the following steps are included:

(1) ingredient, sterilizing, inoculation: by weight, by 65~75 parts of ramulus mori clasts, 10~20 parts of wheat brans, 0.5~1.5 Part white sugar, 0.5~1.5 part of gypsum, 0.5~1.5 part of lime and water mixing, make water content in 60~65wt%, and be packed into bacterium bag, After 90~110 DEG C of 12~16h of sterilization, 20~25 DEG C are reduced the temperature to, is inoculated with black fungus strain；

(2) cultivation: the bacterium bag after step (1) inoculation is stacked in dark, ventilated environment, cultivate 30 at 20~30 DEG C~ 40 days bacterium bags for obtaining covering with mycelia；

(3) produce agaric: the bacterium bag that step (2) covers with mycelia is placed into mulberry tree, after culture 20~25 days, and is punched, is cut Mouth is V-shaped, continues culture 20~30 days, wherein for control temperature at 15~20 DEG C, relative humidity obtains ramulus mori 75~80% Black fungus.

In a preferred embodiment, step (1) of the present invention by weight, by 60 parts of ramulus mori clasts, 15 Part wheat bran, 1 part of white sugar, 1.1 parts of gypsum, 0.8 part of lime and water mixing, make water content in 62wt%.

Beans

Beans protein rich in is one of very important raw material of soy sauce preparation process, can be microorganism Growth and breeding provides nutriment, is the nutritional ingredient and fiber source of soy sauce, and fragrance to soy sauce and color etc. have it is important Relationship is most important for the formation of soy sauce color, body.

Preferably, bean sorting of the present invention is from one of soybean, dregs of beans, soya-bean cake or a variety of.

It is highly preferred that beans of the present invention is dregs of beans.

Dregs of beans is a kind of byproduct obtained after soybean extracting bean oil.Also known as " Soybean Meal ".Dregs of beans is generally in irregular broken Sheet, color be it is light yellow to light brown, taste is with roasting soybean fragrance.The main component of dregs of beans are as follows: protein 40%~ 48%, lysine 2.5%~3.0%, tryptophan 0.6%~0.7%, methionine 0.5%~0.7%.

It is further preferred that the weight ratio of agaric of the present invention and beans is (3~5): 1.

It is further preferred that the weight ratio of agaric of the present invention and beans is 4:1.

Cereal

Cereal starch rich in is one of raw material important in soy sauce preparation process, can provide carbon source, for fermentation It uses, and the taste to soy sauce, posture and color have a major impact.

Preferably, cereal of the present invention is selected from one of wheat bran, rice, glutinous rice, wheat or a variety of.

It is highly preferred that cereal of the present invention includes glutinous rice and wheat bran；The weight ratio of the agaric, glutinous rice and wheat bran is (9 ~20): 1:(1.5~3).

It is further preferred that cereal of the present invention includes glutinous rice and wheat bran；The agaric, glutinous rice and wheat bran weight ratio For 12:1:2.

Glutinous rice is the rice of glutinous rice shelling.Glutinous rice contains protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch etc., it is full of nutrition, it is the strong food of temperature compensation, there is tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach is right only the effect of abnormal sweating Loss of appetite, abdominal distension diarrhea have certain relaxation effect.

Wheat bran is the outermost epidermis of cereal, is a kind of important dietary fiber sources, is kept fit state hair to body Wave important role.It is also more containing a large amount of non-starch in wheat bran in addition to containing a certain number of starch, protein, fat Sugar.

The flavour of soy sauce includes fresh, sour, sweet tea, salty, bitter etc.；Amino acid and nucleosides of the delicate flavour of soy sauce from free state Acid, the aminoacid ingredient in soy sauce is complicated, mainly have aspartic acid, glutamic acid, serine, histidine, glycine, threonine, Arginine, alanine, tyrosine, cysteine, valine, methionine, phenylalanine, isoleucine, leucine, lysine, Proline, tryptophan.If glutamic acid and aspartic acid have delicate flavour, glycine, alanine, tryptophan have sweet taste, tyrosine With bitter taste；Organic acid of the tart flavour of soy sauce in fermentation process, sweet taste of the saline taste of soy sauce in salt, soy sauce Main source is glucose, fructose, arabinose, xylose, maltose etc. of the starch through digesting.The ramulus mori black fungus contains Abundant polysaccharide has very high edible and medical value, has cancer-resisting effect, also has enriching yin strong, clearing lung-heat QI invigorating is enriched blood The functions such as promoting blood circulation, the application make soy sauce obtained have higher edible and medical value by the way that ramulus mori black fungus is added.This Shen It asks someone to find, when the agaric is ramulus mori black fungus, ferment together with Soybean Meal etc., soy sauce obtained has tasty and refreshing fresh Taste, it may be possible to because the raw material on the one hand centainly matched can make the vigor of protease, cellulase etc. reach maximum value, fiber Plain enzyme can make full use of material effective component with hydrocellulose protective layer, improve the utilization rate of sauce raw material；And ramulus mori is black Agaric, Soybean Meal, glutinous rice ingredient after everfermentation, make to be formed in system the Fresh ear field of appropriate ratio, sweet taste amino acid, Nucleotide, organic acid etc. together form the exclusive tasty and refreshing flavour of soy sauce.

In a preferred embodiment, wheat bran of the present invention be selected from wheat bran, buckwheat bran, oat bran, Corn bran it is one or more.

In a kind of preferred embodiment, wheat bran of the present invention is wheat bran.

Wheat bran is wheat processing into the byproduct obtained after flour.Wheat bran simply, contains big as Chinese medicine Nutritional ingredient needed by human is measured, there is moistening lung, moisturize the skin, cancer-resisting, strengthening the spleen and stomach, black hair strengthen the hair, cleaning stomach etc. Effect has very high value medical health care.In addition, in wheat bran p-aminobenzoic acid content be it is highest in plant, it is right Aminobenzoic acid is human body cell division necessary material, and has and restore coat color effect.There are many dietotherapies for edible wheat bran fiber Health-care effect can do the additive of food, be widely used in the production of bread, biscuit etc., also direct-edible.

Additive

Additive of the present invention is selected from one of salt, sugar, monosodium glutamate, preservative or a variety of.

Preferably, additive of the present invention includes sugar and salt, and sugared and salt the weight ratio is (0.5~2): 1.

It is highly preferred that additive of the present invention includes sugar and salt, sugared and salt the weight ratio is 1:1.

Salt is an important additives of soy sauce, it makes soy sauce have saline taste appropriate, and gives sauce jointly with amino acid Oily delicate flavour plays the role of seasoning, and salt can inhibit the growth of miscellaneous bacteria during the fermentation, and prevents soy sauce rotten in finished product. Salt of the present invention is salt, is not further limited.The present invention passes through the dosage of control salt and the preparation method of soy sauce, preparation Obtained agaric soy sauce has low salt content.

It is further preferred that hydrochloric acid of the sugar of the present invention selected from glucose, maltose, fructose and its dimer, starch Decomposed solution, the enzymatic saccharification liquid of starch, sucrose, the cereal of αization and αization one of potato or a variety of.

It is further preferred that sugar of the present invention is trehalose.

Trehalose (No. CAS: 99-20-7) is a kind of stable irreducibility disaccharide, by two pyranoid ring glucose molecules It links with 1,1- glycosidic bond.Trehalose is widely present in rudimentary plant, algae, bacterium, fungi, insect and invertebrate In, it is both a kind of Storage carbohydrate and the important products that stress be metabolized.The property of trehalose is highly stable, it is not easy to be broken It is bad, it can also survive in rugged environment, there is non-specific protective effect to various bioactivators, be because of seaweed Sugar can form unique protective film in cell surface under the severe environmental conditions such as high temperature, high and cold, hyperosmosis and dry dehydration, It is effectively protected protein molecule invariance inactivation, thus the life process and biological characteristic of the body that sustains life.And in nature Such as other carbohydrates of sucrose, glucose, do not have this function.This unique functional characteristic, so that trehalose is in addition to can Using other than the excellent activity protective agent as pharmaceutical grade protein, enzyme, vaccine and other biological product, be also to maintain cell activity, The important component of moisturizing class cosmetics, more can be used as prevents food deterioration, keeps food fresh flavor, promotes the only of food quality Special food ingredient has expanded function of the trehalose as natural edible sweet taste sugar significantly.

Applicants have discovered that trehalose is added in soy sauce replaces white sugar, it is beneficial to health of human body, and can adjusts interior Secretion.Applicant have also found that be added in soy sauce trehalose and the weight percent of the trehalose and salt be (0.5~ 2): when 1, the stability of soy sauce can be improved and do not influence the flavor of soy sauce, it may be possible to because are as follows: due to the special conformation of trehalose, The alternative hydrone of trehalose and protein surface generate strong interaction, and trehalose repulsion is distributed in around protein, The ion of sodium chloride is selected to adsorb by macromolecular simultaneously, charges macromolecular surface layer and repels each other, electrostatic repulsion enhancing, with sea Active force between algae sugar is reinforced, to prevent protein itself or act on polyphenol and generate precipitating；When trehalose is excessive, Flavor substance can be caused to reduce by limitation Maillard reaction to a certain extent；When salt is excessive, the activity of water can be reduced, so that Electrostatic repulsion between this weakens, and precipitating can be accelerated to generate instead.

The second aspect of the present invention provides the preparation method of the agaric soy sauce, comprising the following steps:

(1) feedstock processing: by agaric, beans and cereal mixing, material moistening, steaming, mixture is obtained；

(2) koji-making: step (1) described mixture is aseptically accessed into the sort of quyi and is cultivated at song, song is obtained into；

(3) it ferments: step (2) is described at song addition salt water, it is fermented to obtain sauce unstrained spirits；

(4) it post-processes: by step (3) the sauce unstrained spirits leaching, allotment, sterilization, filtering, packaging, obtaining the agaric soy sauce.

In a preferred embodiment, step (1) of the present invention is by agaric, beans grinding and sieving, with cereal Mixing.

In a preferred embodiment, the mesh number of step (1) sieving of the present invention is 10~20 mesh.

Mesh number refers to hole count of the sieve in 1 inch, using the long hole count of per inch as screen size, referred to as mesh.

It is to prevent particle too big by the purpose that agaric, dregs of beans pulverize and sieve, it is not hygroscopic, reduce aspergillus oryzae growth and breeding face Product, and be easy to agglomerate with water, it is unfavorable for koji-making.

In a preferred embodiment, in step (1) material moistening of the present invention, 60~80 DEG C of water, stirring is added 30~60min.

In a preferred embodiment, in step (1) material moistening of the present invention, water and agaric, beans, cereal it is total The ratio of weight is (0.5~0.66): 1.

In a preferred embodiment, in step (1) material moistening of the present invention, water and agaric, beans, cereal gross weight The ratio of amount is 0.6:1.

The effect of material moistening is to be heated evenly protein in mixture, disposable to be denaturalized, and starch water swelling is easy to paste Change, supplies aspergillus oryzae and aspergillus niger nutrition.

In a preferred embodiment, in step (1) steaming of the present invention, steaming temperature is 120~130 DEG C, Pressure is 0.07~0.13MPa, and the time is 20~60min.

The effect of steaming is to be denaturalized protein moderately, makes starch water swelling and is gelatinized, and generates a small amount of carbohydrate, is eliminated The microorganism being attached on raw material improves the safety of koji-making.

In a preferred embodiment, in step (2) the access sort of quyi of the present invention, step (1) is obtained mixed It closes object cooling and obtains 35~40 DEG C, and be divided into mixture A and B, mixture A accesses aspergillus oryzae strain, and inoculum concentration is mixture A's 0.3~0.5wt%, mixture B access aspergillus niger strain, and inoculum concentration is 0.3~0.5wt% of mixture B.

Aspergillus oryzae category Deuteromycotina, Hyphomycetes, hyphomycetales, from a Common Species in Geng Bao section, aspergillus fungi.Rice Aspergillus is that a kind of bacterial strain for producing complex enzyme can also produce amylase, carbohydrase, cellulase, phytase etc. in addition to producing protease. Aspergillus niger, Deuteromycotina, Hyphomycetes, hyphomycetales, Moniliaceae, a Common Species in aspergillus fungi are important hair Ferment industrial strain can produce amylase, acid protease, cellulase, pectase, glucose oxidase, citric acid, gluconic acid With gallic acid etc..By the present invention in that the amino of the soy sauce ultimately generated can be improved with aspergillus oryzae and the common koji-making of aspergillus niger The utilization rate of protein in acid, sugar, glutamic acid equal size and raw material.

In a preferred embodiment, aspergillus oryzae of the present invention is that Shanghai makes 3.042.

In a preferred embodiment, aspergillus niger of the present invention is AS3.350.

In a preferred embodiment, the weight ratio of step (2) mixture A and B of the present invention be (1.2~ 1.6): 1.

In a preferred embodiment, the weight ratio of step (2) mixture A and B of the present invention are 1.5:1.

In a preferred embodiment, the inoculum concentration of step (2) aspergillus oryzae strain of the present invention is mixture A's 0.4wt%.

In a preferred embodiment, the inoculum concentration of step (2) aspergillus niger strain of the present invention is mixture B's 0.4wt%.

In a preferred embodiment, step (2) of the present invention at song culture in, by after inoculation mixture A, B is cultivated under ventilation condition respectively, and temperature is 34~37 DEG C, and the first time turn-over after cultivating 15~17h, using 5~8h, Second of turn-over.

In a preferred embodiment, step (2) of the present invention is 38~42h at the total time of song culture.

The purpose of turn-over is loose material in soy sauce yeast making process, reduces ventilation resistance, reduces zymogenic temperature, makes material temperature Degree is uniform, in favor of the breeding of aspergillus normal growth.The effect of koji-making is the growth by aspergillus oryzae and aspergillus niger on the mixture Breeding obtains the kind enzyme needed on soy sauce brewing, especially protease and amylase, wherein the beans that the present invention uses, such as beans Rich in protein in the dregs of rice, cereal, the growth as being suitble to aspergillus oryzae and aspergillus niger in wheat bran.By made from yeast making process at Bent internal mycelia is luxuriant, and the material appearance of access aspergillus oryzae strain is in new kelly green；The material of aspergillus niger strain is accessed in new Fresh dark brown.

In a preferred embodiment, in step (3) fermentation of the present invention, Cheng Qu is aseptically added 50 ~55 DEG C of salt water.

In a preferred embodiment, step (3) brine strength of the present invention be 13~15 ° of Be`, salt water and at Bent weight ratio is 1:(0.9~1.1).

In a preferred embodiment, step (3) brine strength of the present invention is 14 ° of Be`, salt water and at bent Weight ratio is 1:1.

Brine strength unit of the present invention is ° Be`, is Baume degrees, is a kind of method for indicating solution concentration.Baume Densimeter immerses in surveyed solution, and obtained degree is just Baume degrees.

In a preferred embodiment, step (3) fermentation of the present invention includes early period and later period；Before the fermentation Phase temperature is 40~45 DEG C, and the fermentation latter temperature is 35~38 DEG C.

During making soy sauce, with the difference of raw material type and proportion, the koji-making in later period, fermentation can all have very very much not Together, the soy sauce of the application is low-salt soy sauce, applicants have discovered that, the control of earlier fermentation temperature at 40 DEG C~45 DEG C, the time 15~ 18 days, fermentation later time was 12~15 days, and temperature is controlled at 35 DEG C~38 DEG C, and obtained soy sauce has special dense paste flavor Taste.It may be because are as follows: temperature early period is controlled at 40 DEG C~45 DEG C, enzyme system is maintained at relatively surely while obtaining high enzyme activity Fixed state is conducive to play a role for a long time in sauce unstrained spirits, improves raw material availability, generates the flavor of certain proportion composition Amino acid；Latter temperature is controlled at 35 DEG C~38 DEG C, generates and has aromatic alcohols, aldehydes, pyrazine substance；And this Shen It asks someone it has also been found that obtained soy sauce fragrance is weaker when early period, the time was too short；When later time is excessively high or too long, the sauce of generation Oil shows peculiar smell, it may be possible to which certain amino acid content relative increase first engages in reaction and preferentially produces certain substance, with other Taste compound interaction shows peculiar smell.

In a preferred embodiment, present invention institute step (3) the earlier fermentation time is 15~18 days, the later period Time is 10~15 days.

Applicants have discovered that later time is 10~15 days when rate-determining steps (3) the earlier fermentation time is 15~18 days When, obtained soy sauce color is limpid, is sepia, and the fragrance of soy sauce, flavour all maintain optimum state.May be because Are as follows: during manufacturing soy sauce, always along with the progress of various chemical reactions.Overlong time, since small molecule is constantly poly- It closes, generates polymer, and reduced sugar and amino acid, peptide and protein carry out Maillard reaction and enzymatic browning in fermentation process And the brown material generated when the boilings such as dregs of beans slowly dissolves out the color for influencing soy sauce during the fermentation, the time is too short, shadow Ring the taste and aroma of soy sauce.

In a preferred embodiment, in step (4) leaching of the present invention, the salt in additive is configured to 3 The salt water of~5wt%, temperature be 55~65 DEG C, be added in sauce unstrained spirits, at 40~55 DEG C impregnate 18~obtain moromi for 24 hours.

In a preferred embodiment, moromi of the present invention takes supernatant, 80 in 50~60 DEG C of 18~25h of standing ~90 DEG C of 30~40min of sterilizing are filtered after standing 6~8 days, are packaged to be agaric soy sauce.