Unlock instant, AI-driven research and patent intelligence for your innovation.

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: 2015-05-20
应城市恒茂食品有限公司
View PDF4 Cites 0 Cited by
  • 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-species koji-making. And the influence of the number of multi-strains in the finished koji on the quality of soy sauce

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Soybean sauce employing multi-strain starter propagation and production technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Preparation of raw materials: using soybean meal, flour, and bran as raw materials, the ratio is 6:2:2, and the cooking conditions are 115°C for 15 minutes;

[0020] (2) Multi-strain koji preparation: the koji material is cooled to 35℃ and the Aspergillus oryzae seed koji with the weight of the koji material is 5‰, and the Lu's yeast liquid 5×10 is sprayed at the same time 4 Pieces / g koji, mix well. The koji material is kept loose and the thickness is the same. During the process of koji making, the humidity of the koji room should be controlled above 90%, the temperature in the early stage of koji making is 34℃, and the koji is loosened once every 12 hours. When the koji is loosened, 1×10 lactic acid bacteria are connected. 4 Pieces / g koji material, then control the temperature to 32°C, relax the koji for the second time in 20 hours, and finally adjust the culture temperature to 30°C, and the koji making ends after 36 hours. Under this condition, the material of the so...

Embodiment 2

[0024] (1) Preparation of raw materials: use soybeans and flour as raw materials, the ratio is 7:3, and the cooking conditions are 115°C for 15 minutes;

[0025] (2) Multi-strain koji preparation: the koji material is cooled to 35℃, and the Aspergillus oryzae seed koji with the weight of the koji material is 2‰, and the spheroidic yeast liquid 1×10 is sprayed at the same time 3 Pieces / g koji, mix well. The koji material is kept loose and the thickness is the same. The humidity of the koji room should be controlled above 90% during the process of koji making. The temperature in the early stage of koji making is 32℃, and the koji is loosened once every 11 hours. When the koji is loosened, 5×10 lactic acid bacteria are connected. 3 Pieces / g koji material, then the temperature was controlled at 33°C, the koji was loosened for the second time in 18h, and finally the culture temperature was adjusted to 30°C, and the koji making ended after 36h. Under these conditions, the koji material ...

Embodiment 3

[0029] (1) Preparation of raw materials: use soybean meal and fried wheat as raw materials, with a ratio of 7:3, and cooking conditions at 115°C for 15 minutes;

[0030] (2) Multi-strain koji preparation: the koji material is cooled to 35℃, and the Aspergillus oryzae seed koji with the weight of the koji material is 3‰, and the Lu's yeast liquid 5×10 is sprayed 4 Pcs / g koji and spheroides 5×10 3 Pieces / g koji, mix well. The koji material is kept loose and the thickness is consistent. The humidity of the koji room should be controlled above 90% during the process of koji making. The temperature in the early stage of koji making is 32℃, and the koji is loosened once every 10 hours. 5 Pieces / g koji material, then control the temperature to 32°C, relax the koji for the second time in 20h, and finally adjust the culture temperature to 30°C. After 40h, koji making ends. Under these conditions, the koji material is loose, soft and elastic, has the unique fragrance of koji, and has no pec...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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 and production of 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. Through various metabolic pathways, different products are generated, and substances released after microorganisms autolysis are mutually interrelated. Alternate combination and multi-stage transformation to form rich soy sauce ingredients. Although the industrialized production of single-strain pure-bred soy sauce koji overcomes the negative factors of natural koji seasonal production, unstable quality, and low enzyme activity, the flavor of the soy sauce produced is far inferior to the natural fermentation of multiple strains. Koji making is a very i...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(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