Method for producing high-salt diluted soybean sauce through cooperative fermentation of multiple strains

A technology of high-salt dilute soy sauce and synergistic fermentation, applied in the direction of chlorella, yeast-containing food ingredients, bacteria used in food preparation, etc., can solve the problems of taste deviation, low utilization rate of raw protein, and unstable product flavor, etc. Achieving the effect of low cost, improved product quality and rich sauce flavor

Active Publication Date: 2014-08-06
ZHONGKAI UNIV OF AGRI & ENG +1
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Problems solved by technology

However, compared with Japan and other leading countries, the current high-salt dilute brewing process in my country still has defects such as low utilization rate of raw protein, deviation of aroma and taste, and unstable product flavor.

Method used

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  • Method for producing high-salt diluted soybean sauce through cooperative fermentation of multiple strains

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Embodiment 1

[0040] A method for producing high-salt dilute soy sauce by multi-strain collaborative fermentation, comprising the following steps,

[0041] 1) Preparation of koji

[0042] 1.1) Preparation of koji material: Mix 80% bran, 10% bean cake powder, and 10% flour to form a mixture, wet the mixture with 1 times the amount of water for 30 minutes, and then cook under high pressure at 0.1Mpa 30min, after steaming, take out and sprinkle to cool;

[0043] 1.2) Inoculation and preparation of koji: After the koji material prepared in step 1.1) is cooled to about 30°C, inoculate the koji material with 3042 Aspergillus oryzae and As3.350 of Aspergillus niger separately and culture them separately To prepare Aspergillus oryzae seed koji and Aspergillus niger seed koji;

[0044] Among them, ○1 After inoculation of Aspergillus oryzae, culture management is carried out according to the following steps to prepare Aspergillus oryzae seed koji: After Aspergillus oryzae is inoculated, it is culti...

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Abstract

The invention discloses a method for producing high-salt diluted soybean sauce through cooperative fermentation of multiple strains. The method comprises the following steps: preparing a mold starter, processing a raw material, making the starter, making mash, fermenting, oil-pumping, blending, sterilizing and packaging. Aspergillus oryzae and aspergillus niger are compounded to make the starter during the preparation of the mold starter, and Japanese schizosaccharomyces and pediococcus pentosaceus are properly added in a soy sauce mash fermentation process. The method for producing the high-salt diluted soybean sauce through cooperative fermentation of multiple strains, provided by the invention, has the characteristics of high raw material protein utilization rate, and low cost; the produced soy sauce is thick in flavor, mellow in grease flavor, and sufficient in delicate flavor.

Description

technical field [0001] The invention relates to a production method of high-salt dilute brewed soy sauce, in particular to a method for producing high-salt dilute soy sauce by collaborative fermentation of multiple strains. Background technique [0002] As a fermented condiment with a long history, soy sauce has a history of more than 3,000 years, and its consumers are all over the world. At present, there are many kinds of soy sauce brewing techniques coexisting in our country, but the production of high-quality soy sauce mainly depends on the high-salt dilute brewing technique. However, compared with Japan and other leading countries, the current high-salt dilute brewing process in my country still has defects such as low utilization rate of raw protein, deviation of aroma and taste, and unstable product flavor. [0003] The Chinese patent application whose publication number is CN101731568A discloses a method for preparing high-salt dilute soy sauce by immobilized cell f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
CPCA23L27/50A23V2002/00A23V2400/427A23V2200/15A23V2250/76A23V2300/50
Inventor 刘长海陈穗程世杰杨敏邓开野胡锋梁亮刘占
Owner ZHONGKAI UNIV OF AGRI & ENG
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