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Soybean sauce employing multi-strain starter propagation and production technology thereof

A technology of multi-strain koji making and production technology, which is applied in the field of food fermentation engineering and can solve problems such as unspecified control methods

Active Publication Date: 2014-07-09
应城市恒茂食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above-mentioned patent adopts a multi-species koji-making fermentation process (mixing Aspergillus oryzae and other brewing microorganisms) similar to traditional natural brewing, it does not explain the means of controlling the growth relationship between Aspergillus oryzae and other microorganisms in multi-strain koji-making. And the influence of the number of multi-strains in the finished koji on the quality of soy sauce

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0023] (1) Raw material preparation: soybean meal, flour, and bran are used as raw materials, the ratio is 6:2:2, and the cooking condition is 115°C for 15 minutes;

[0024] (2) Multi-strain koji making: Cool the koji material to 35°C and add koji of Aspergillus oryzae with a weight of 5‰ of the koji material, and spray 5×10 yeast liquid of Luxie at the same time 4 pieces / g koji material, mix well. Keep the koji material loose and consistent in thickness. During the koji making process, the humidity in the koji room should be controlled above 90%, the temperature in the early stage of koji making is 34°C, and the koji is loosened once every 12 hours. When loosening the koji, add lactic acid bacteria 1×10 4 koji material per gram, followed by temperature control at 32°C, loosening the koji for the second time in 20 hours, and finally adjusting the culture temperature to 30°C, and the koji making ended after 36 hours. Under this condition, the koji material is loose, soft and e...

Embodiment 2

[0028] (1) Preparation of raw materials: soybean and flour are used as raw materials, the ratio is 7:3, and the cooking condition is 115°C for 15 minutes;

[0029] (2) Multi-strain koji making: Cool the koji material to 35°C and add the Aspergillus oryzae koji with a weight of 2‰ of the koji material. 3 pieces / g koji material, mix well. Keep the koji material loose and consistent in thickness. During the koji making process, the humidity in the koji room should be controlled above 90%, the temperature in the early stage of koji making is 32°C, and the koji is loosened once every 11 hours. When loosening the koji, add 5×10 lactic acid bacteria. 3 1 / g koji material, then control the temperature at 33°C, loosen the koji for the second time in 18h, and finally adjust the culture temperature to 30°C, and finish the koji making after 36h. Under this condition, the koji material is loose, soft and elastic, has the unique fragrance of koji, and has no peculiar smell.

[0030] (3) Pr...

Embodiment 3

[0033] (1) Preparation of raw materials: soybean meal and fried wheat are used as raw materials, the ratio is 7:3, and the cooking condition is 115°C for 15 minutes;

[0034] (2) Multi-strain koji making: Cool the koji material to 35°C, add koji of Aspergillus oryzae with a weight of 3‰ of the koji material, and spray 5×10 yeast liquid of Luxie at the same time. 4 pcs / g koji and Torulopsis 5×10 3 pieces / g koji material, mix well. Keep the koji material loose and consistent in thickness. During the koji making process, the humidity in the koji room should be controlled above 90%, the temperature in the early stage of koji making is 32°C, and the koji is loosened once every 10 hours. When loosening the koji, 5×10 lactic acid bacteria are added. 5 koji material per gram, followed by temperature control at 32°C, loosening the koji for the second time in 20 hours, and finally adjusting the culture temperature to 30°C, and the koji making ended after 40 hours. Under this condition...

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Abstract

The invention discloses a soybean sauce employing multi-strain starter propagation and a production technology thereof. By adopting the method, the starter propagation process of a plurality of strains for naturally brewed soybean sauce is simulated, and yeast, lactic acid bacteria and composite aspergillus oryzae are adopted for starter propagation in common. The multi-strain starter propagation comprises the following steps: inoculating 0.1-0.5% of aspergillus oryzae and a koji material containing 10<3>-10<5> yeasts per gram at the initial starter propagation stage according to the weight of the raw material; and inoculating a koji material containing 10<3>-10<5> yeasts per gram after loosening koji for the first time. The yeast quantity in finished koji is 10<5>-10<7>cfu / g, the lactobacilli count is 10<5>-10<7>cfu / g, and the ratio of the lactic acid bacteria to the yeasts is (20:1) to (1:1) by collaborative symbiotic roles of three brewing microorganisms in the starter propagation process, flavor microorganisms (lactic acid bacteria and yeasts) with a proper proportion are provided for the fermentation stage of the soybean sauce, and the flavor of the soybean sauce product is finally enhanced.

Description

technical field [0001] The invention relates to the technical field of food fermentation engineering, in particular to a multi-strain koji-making soy sauce and a preparation method thereof. Background technique [0002] Soy sauce brewing is based on the life activities of microorganisms. Various substances in the raw materials are hydrolyzed and fermented under the catalysis of enzymes secreted by microorganisms, and through various metabolic pathways, different products are produced. Alternate combination and multi-stage transformation form rich soy sauce ingredients. Although the industrial production of soy sauce koji made of pure strains of single bacteria overcomes the negative factors such as seasonal production, unstable quality, and low enzyme activity of natural koji, the flavor of soy sauce produced is far inferior to that of natural multi-strain natural fermentation. Koji making is a very important process link in the production of soy sauce. Its essence is to ob...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
CPCA23L27/50
Inventor 徐宁刘晶晶李冬生胡勇曹约泽汪超高冰
Owner 应城市恒茂食品有限公司
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