Multi-strain mixed fermentation process for soy sauce

Abstract

The invention provides a multi-strain mixed fermentation process for soy sauce. The technological process consists of: wheat selection, wheat roasting and crushing, soya bean meal cooking, seed dressing and koji making, finished koji mixing, fermentation, squeezing and the like. The process can enhance the flavor of brewed soy sauce, and the product not only improves the content of amino acid nitrogen and protein utilization rate, but also has significant improvement in the aspects of color, fragrance and taste. The process provided by the invention can improve the product quality, provide practicing technology, facilitate implementation of large-scale production, is conducive to making high-end brewed soy sauce products, and solves the disadvantages of flavor, quality and other aspects in existing soy sauce.

Description

technical field [0001] The invention relates to the field of condiment processing, in particular to a multi-strain mixed fermentation process for soy sauce. Background technique [0002] The production process of soy sauce is roughly divided into koji preparation, koji making, fermentation, oil pouring, heating, preparation and clarification, and packaging. According to the fermentation method, it can be divided into: low-salt solid-state fermentation method, high-salt dilute fermentation method, solid-dilute fermentation method and other methods. The low-salt solid-state fermentation process has small investment, short production cycle, low labor intensity, simple operation, simple technology and easy management, and low cost. It has been welcomed by people in the brewing industry for many years, and about 80% of enterprises in my country have adopted it. However, its product flavor is poor, the utilization rate of raw materials, the productivity of amino nitrogen and the ...

AI Technical Summary

Problems solved by technology

However, with the development of soy sauce industry technology, closed process management will replace open process management. It is difficult to produce soy sauce with full flavor and outstanding sauce aroma by inoculation and fermentation of a single strain. Therefore, bacteria for soy sauce production are developed and adopted Multi-strain mixed fermentation technology is the key to modern soy sauce brewing technology

At present, about 80% of soy sauce production enterprises in my country adopt low-salt solid-state fermentation technology. Most of the fermentation bacteria are single Aspergillus oryzae. The soy sauce produced has a poor flavor and is mostly low-end products.

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