Multi-strain mixed fermentation process for soy sauce

A mixed fermentation and multi-strain technology, applied in the field of condiment processing, can solve the problems of difficult production of soy sauce, poor flavor of soy sauce, lack of competitiveness, etc., to improve amino acid nitrogen content and protein utilization, moderate saltiness, The effect of enhancing the luster

Inactive Publication Date: 2016-08-31
JIAJIA FOOD GRP
View PDF4 Cites 28 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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-str

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
  • Multi-strain mixed fermentation process for soy sauce
  • Multi-strain mixed fermentation process for soy sauce
  • Multi-strain mixed fermentation process for soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1. a soy sauce multi-bacteria mixed fermentation process, its technological process is as follows:

[0035] S1 wheat selection: wheat impurities (stones, iron, metal lumps, dust, straw) are removed through the wheat screening machine.

[0036] S2 Roasted wheat, crushing: denature wheat protein, α-starch, sterilize and cool to produce the aroma of fried wheat. Put the wheat into the preheated wheat frying machine for roasting, the temperature of the wheat frying is 400°C, the outlet temperature is 180°C, cool to below 50°C and pulverize.

[0037] S3 cooking soybean meal: moderately denature the protein in the soybean meal, gelatinize the starch, and kill the microorganisms in the soybean meal. Run the steamer idly to preheat for 3 minutes, drain the condensed water. The temperature of the water tank is 80°C. According to the calculation, the flow rate of hot water matches the transportation of soybean meal, and the sprinkling amount is 125%.

[0038] S4 Seed Dressing...

Embodiment 2

[0046] The technical process of the present embodiment is basically the same as that of Example 1, the difference is: S5 is out of the song and mixed into the song: the song is mixed according to Aspergillus oryzae: Aspergillus sweetpotato is 4:1 and the red yeast rice of 2% of its weight is added and evenly mixed Add cold brine, and the amount of koji brine added is calculated as 12 water, and transported into the fermenter.

Embodiment 3

[0048] The technical process of the present embodiment is basically the same as that of Example 1, the difference being: S5 is produced and mixed into a song: the song is mixed according to Aspergillus oryzae: Aspergillus sweetpotato is 3:1 and the red yeast rice of 1% of its weight is added and evenly mixed Add cold brine, and the amount of koji brine added is calculated as 12 water, and transported into the fermenter.

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 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 ...

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
IPC IPC(8): A23L27/50
Inventor 耿娜傅玉林周尚庭
Owner JIAJIA FOOD GRP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap