Home made soy sauce simple practice

The raw materials used in soy sauce are vegetable protein and starch. Vegetable proteins will be taken from the soybean cake after oil extraction, or solvent leaching of fats and oils after the soybean meal, but also peanut cake, fava beans instead of the traditional production of soybeans; starch raw materials are generally used in wheat and gluten, but also crushed rice and corn instead of the traditional production of flour-based. Raw materials steamed and cooled, access to pure culture of Aspergillus oryzae strain made of sauce, sauce song moved into the fermentation tank, add salt soy sauce to make water fermentation, to be sauce grains ripe to extract soy sauce by leaching method. The purpose of song making is to enable the full growth and development of Aspergillus oryzae on the currant, and a large number of enzymes needed to produce and accumulate, such as protease, peptidase, amylase, glutaminase, pectinase, cellulase, hemicellulase and so on. The formation of flavor in the fermentation process is the use of these enzymes. Such as protease and peptidase will protein hydrolysis to amino acids, produce fresh taste; glutaminase in the ten thousand points of tasteless glutamine into a fresh taste of the common glutamic acid; amylase will be hydrolyzed into sugar starch, resulting in sweetness; pectinase, cellulase and hemicellulase, etc., can be completely rupture the cell wall, so that the protease and amylase hydrolysis and other more thorough. Meanwhile, yeast and bacteria falling from the air also reproduce and secrete a variety of enzymes during the process of making and fermenting. Purely cultured lactic acid bacteria and yeast can also be added. The lactic acid produced by lactic acid bacteria in appropriate quantities, the ethanol produced by yeast fermentation, and the alcohols, acids, aldehydes, esters, phenols, acetals and furanones produced by raw material ingredients and metabolites of Aspergillus molds, etc., are mostly in trace amounts, but constitute the complex aroma of soy sauce. In addition, the tyrosine in the raw protein is oxidized to produce melanin and the starch is hydrolyzed to glucose by the classic mold amylase, which reacts with amino acids to produce melanin, giving soy sauce a bright, glossy reddish-brown color. During fermentation, a series of extremely complex biochemical changes produced by the freshness, sweetness, acidity, wine, ester aroma and brine salty mixed, and finally formed a unique color, aroma and flavor of soy sauce.