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Process for brewing soy sauce at two stages by using different lactic acid bacteria

A two-stage technology for brewing soy sauce, which is applied in the field of condiment fermentation engineering, can solve the problems of poor product flavor and low content of aromatic substances, and achieve the effect of improving product quality and avoiding bad posture

Inactive Publication Date: 2012-12-05
FUJIAN SHUNWEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This process improves the existing method of brewing soy sauce, and adds the step of using two kinds of lactic acid bacteria to carry out two-stage lactic acid fermentation, that is, using thermophilic lactobacillus and lactobacillus brevis to carry out two-stage fermentation brewing of mature soy sauce Soy sauce, to increase the content of lactic acid and ethyl lactate in soy sauce, better solve the problem of poor flavor of the product due to the low content of aromatic substances caused by traditional soy sauce fermentation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Add aspergillus oryzae fermented fermented soy sauce

[0031] Put the raw material defatted soybean meal and bran in a steamer, add water (80%-100% according to the amount of defatted soybean meal), and moisten the water for 2 hours to make the raw material fully absorb water and swell; pressurize and steam the material in the steamer ( Heat to 110-130°C and keep for 80-110min), steam the raw materials thoroughly, and moderately denature the protein; then cool the clinker to below 40°C, insert Aspergillus oryzae, and make koji; then use salt water (concentration of 6 -8%) mixed koji, and then carried out low-salt solid state fermentation, the fermentation temperature is 40 DEG C to 42 DEG C, and the fermentation time is 20 to 25 days to obtain the sauce unstrained spirits.

[0032] (2) One-stage lactic acid fermentation

[0033] After the sauce unstrained spirits are prepared, inoculate thermophilic lactic acid streptococcus to carry out the first-stage fermentatio...

Embodiment 2

[0039] (1) Add aspergillus oryzae fermented fermented soy sauce

[0040] Put the raw materials defatted soybean meal, peanut meal and bran into a steamer, add water (80%-100% according to the amount of defatted soybean meal), and moisten the water for 2 hours to make the raw materials fully absorb water and swell; pressurize in the steamer Steam the material (heat to 110-130°C and keep for 80-110min), steam the raw material thoroughly, and moderately denature the protein; then cool the clinker to below 40°C, insert Aspergillus oryzae, and make koji; then use salt water ( Concentration is 6-8%) mix koji, then carry out low-salt solid-state fermentation, fermentation temperature is 40 ℃~42 ℃, fermentation time is 20~25 days, makes sauce unstrained spirits.

[0041](2) One-stage lactic acid fermentation

[0042] After making the sauce unstrained spirits, inoculate thermophilic lactic acid streptococcus to carry out the first-stage fermentation, the inoculation amount is 0.4% (ba...

Embodiment 3

[0048] (1) Add aspergillus oryzae fermented fermented soy sauce

[0049] Put the raw materials defatted soybean meal, bran and flour into a steamer, add water (80%-100% according to the amount of defatted soybean meal), and moisten the water for 2 hours to make the raw materials fully absorb water and swell; steam under pressure in the steamer (heat to 110-130°C and keep for 80-110min), steam the raw materials thoroughly, and moderately denature the protein; then cool the clinker to below 40°C, insert Aspergillus oryzae, and make koji; then use salt water (concentration 6-8%) mix koji, then carry out low-salt solid-state fermentation, the fermentation temperature is 40 ℃~42 ℃, and the fermentation time is 20~25 days, makes sauce unstrained spirits.

[0050] (2) One-stage lactic acid fermentation

[0051] After making the sauce unstrained spirits, inoculate thermophilic lactic acid streptococcus to carry out the first-stage fermentation, the inoculation amount is 0.4% (based o...

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PUM

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Abstract

The invention discloses a process for brewing soy sauce at two stages by using different lactic acid bacteria. The process comprises the following steps of: soaking raw materials for brewing the soy sauce into water, steaming the materials, inoculating aspergillus oryzae made yeast, stirring the yeast, performing low-salt solid state fermentation to obtain sauce paste, performing fermentation of a first stage by inoculating streptococcus thermophilus, performing fermentation of a second stage by inoculating lactobacillus brevis, and finally spraying oil to prepare a soy sauce finished product. By the process for brewing the soy sauce by adopting two stages of fermentation and different lactic acid bacteria, the quality of the soy sauce is improved, and the problems of low aromatic substance content and poor quality of the product caused by the traditional process for brewing the soy sauce by fermentation are solved.

Description

technical field [0001] The invention belongs to the field of condiment fermentation engineering, and in particular relates to a process for two-stage brewing of soy sauce by using different lactic acid bacteria. Background technique [0002] my country is a major producer and consumer of soy sauce. Soy sauce is a kind of condiment with high nutrition, which is indispensable in people's daily life. In the production and processing, the raw materials are gradually degraded by the action of microorganisms, and then brewed through enzymatic and non-enzymatic chemical reactions. Moreover, soy sauce contains many physiologically active substances and rich minerals and vitamins (such as soybean polypeptides, soybean isoflavones, soybean saponins, melanoidins, furan substances, etc.). [0003] The invention patent with application number 02130626.5 "Production process of low-salt dilute soy sauce" introduces a production process of low-salt dilute soy sauce. The production process...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 张雄林
Owner FUJIAN SHUNWEI FOOD