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Method for increasing chlorine, nitrogen of procedure for fermenting soy sauce

A fermentation process, ammonia nitrogen technology, applied in the field of fermentation technology

Inactive Publication Date: 2008-07-02
LEE KUM KEE XIN HUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for increasing ammonia nitrogen in the fermentation process of soy sauce in view of the current traditional soy sauce koji making process. On the basis of hardly changing the original production conditions, the ammonia nitrogen is greatly increased, and the raw material is also increased. The utilization rate has significantly improved the economic benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] In the first half month of circulation after the koji material is put into the fermentation tank, 16Kg NaOH is added to the fermentation tank containing 60 tons of koji material every day, and circulated for 20-30 minutes until the NaOH is uniform. Then carry out more than three months of natural conditions of sun exposure and night dew, and the liquid released after reaching the target is filtered, sterilized, blended, and packaged to become the finished soy sauce. After adding this ratio of NaOH treatment, the ammonia nitrogen is increased by more than 4% than that without alkali treatment.

Embodiment 2

[0010] In the first half month of circulation after the koji material is put into the fermentation tank, take 16Kg KOH and add it to the fermentation tank containing 60 tons of koji material, and circulate for 20-30 minutes until the KOH is uniform. Then carry out more than three months of natural conditions of sun exposure and night dew, and the liquid released after reaching the target is filtered, sterilized, blended, and packaged to become the finished soy sauce.

Embodiment 3

[0012] In the first half month after the koji material is put into the fermentation tank, take 12Kg NaOH and add it to the fermentation tank containing 60 tons of koji material, and circulate for 20-30 minutes until the NaOH is uniform. Then carry out more than three months of natural conditions of sun exposure and night dew, and the liquid released after reaching the target is filtered, sterilized, blended, and packaged to become the finished soy sauce.

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PUM

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Abstract

A process for increasing the content of ammoniacal nitrogen in soy sauce in its fermenting procedure features that appropriate alkali is added every day in the first half month of circulation step to increase pH value to more than 5.5, activity of proteinase and the stripping out rate of protein.

Description

[Affiliated technical field] [0001] The invention relates to a method for increasing ammonia nitrogen in the fermentation process of soy sauce, which is an improvement on the traditional soy sauce koji making process and belongs to the field of fermentation technology. [Background technique] [0002] The production of Chinese soy sauce mainly adopts the process of first making koji and then adding salt water for fermentation. The temperature of the soy sauce stage is controlled. In short, the introduction of modern biotechnology and fermentation technology into the traditional soy sauce production process greatly improves the utilization rate of raw materials and product quality. Amino acid nitrogen content is one of the most important indicators to measure the utilization rate of raw materials and product quality. Usually, with the fermentation of moromi, its pH value decreases rapidly, which is very unfavorable to the decomposition and utilization of raw materials. [Con...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 吕东津黄文华袁慧敏
Owner LEE KUM KEE XIN HUI FOOD
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