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Method for preparing pre-solid post-slurry soy sauce by using synergetic fermentation of lactic acid bacteria and yeast

A production method and collaborative fermentation technology, applied in food science and other directions, can solve the problems of high cost of raw materials, low utilization rate of raw materials, and undiscovered patent publications.

Inactive Publication Date: 2019-04-16
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The raw materials of high-salt dilute soy sauce are raw soybeans, wheat, and Aspergillus oryzae. After the koji is made, yeast is added for low-temperature fermentation. After the koji is made, it is fermented at high temperature. Because the fermentation temperature is too high, yeast and lactic acid bacteria cannot be artificially added, and there are problems such as insufficient aroma.
[0003] Through the search, no patent publications related to the application of the present invention have been found

Method used

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  • Method for preparing pre-solid post-slurry soy sauce by using synergetic fermentation of lactic acid bacteria and yeast
  • Method for preparing pre-solid post-slurry soy sauce by using synergetic fermentation of lactic acid bacteria and yeast
  • Method for preparing pre-solid post-slurry soy sauce by using synergetic fermentation of lactic acid bacteria and yeast

Examples

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Effect test

Embodiment 1

[0032] A method for making soy sauce that is first solidified and then thinned by co-fermentation with lactic acid bacteria and yeast, the steps are as follows:

[0033] (1) Soak soybean meal and corn in boiling water for 30 minutes, add bran and stir evenly, steam at 0.15-0.2 MPa for 30 minutes;

[0034] Wherein, the moistening amount is 110-120% of the total weight of raw materials; the parts by weight of soybean meal, corn and bran are: 50 parts of soybean meal, 30 parts of corn, and 20 parts of bran;

[0035] (2) Stir and mix the cooked raw materials to 38-43°C, and add soy sauce koji essence according to 0.3-0.5% of the total weight of raw materials;

[0036] (3) Make koji according to the production method of soy sauce koji;

[0037] (4) mixed with brine with a mass concentration of 10-12%, the mass ratio of the total amount of raw materials: brine is 1:1-1.2;

[0038] (5) During the hydrolysis stage, the fermentation temperature is controlled at 43°C, and the fermenta...

Embodiment 2

[0044] A method for making soy sauce that is first solidified and then thinned by co-fermentation with lactic acid bacteria and yeast, the steps are as follows:

[0045] (1) Soak soybean meal and corn in boiling water for 30 minutes, add bran and stir evenly, steam at 0.15-0.2 MPa for 30 minutes;

[0046] Wherein, the moistening amount is 110-120% of the total amount of raw materials; the parts by weight of soybean meal, corn and bran are: 50 parts of soybean meal, 40 parts of corn, and 10 parts of bran;

[0047] (2) Stir and mix the cooked raw materials to 38-43°C, and add soy sauce koji essence according to 0.3-0.5% of the total weight of raw materials;

[0048] (3) Make koji according to the production method of soy sauce koji;

[0049] (4) mixed with brine with a mass concentration of 10-12%, the mass ratio of the total amount of raw materials: brine is 1:1-1.2;

[0050] (5) During the hydrolysis stage, the fermentation temperature is controlled at 43°C, and the fermenta...

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Abstract

The invention relates to a method for preparing pre-solid post-slurry soy sauce by using synergetic fermentation of lactic acid bacteria and yeast. The method comprises the following steps that (1) bean pulp and corn are soaked in water for 30 min, bran is added, and steaming is carried for 30 min under 0.15-0.2 MPa; (2) the bean pulp, the corn and the bran are uniformly mixed to 38-43 DEG C and inoculated with soy sauce yeast; (3) starter propagation is carried out; (4) saline water is prepared; (5) the fermentation temperature is controlled at 43 DEG C in a hydrolysis stage, and heat fermentation is carried out for 10-15 days; (6) then a saline solution is supplemented, and the final mass concentration of salt is adjusted to 15-18%; (7) the yeast and the lactic acid bacteria are added manually, the fermentation temperature is adjusted to 30 DEG C, heat fermentation is carried out for 130-180 days, and the pre-solid post-slurry soy sauce is obtained. The method for preparing the pre-solid post-slurry soy sauce by using the synergetic fermentation of the lactic acid bacteria and yeast has the advantages that the bean pulp, the corn and the bran are selected, a pre-solid post-slurrysoy sauce fermentation process is adopted, and the yeast and the lactic acid bacteria are added manually, so that the cost the raw materials is reduced, the utilization rate of the raw materials is increased, and the aroma quality of the product is improved.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a method for making soy sauce which is first solidified and then thinned by the cooperative fermentation of lactic acid bacteria and yeast. Background technique [0002] At present, domestic soy sauce production methods mainly include high-salt dilute soy sauce brewing technology and low-salt solid soy sauce brewing technology. The raw materials of high-salt dilute soy sauce are raw soybeans, wheat, and Aspergillus oryzae. After the koji is made, yeast is added for low-temperature fermentation. After making koji, it is fermented at high temperature. Because the fermentation temperature is too high, yeast and lactic acid bacteria cannot be artificially added, and there are problems such as insufficient aroma. [0003] Through searching, no patent publications related to the application of the present invention have been found. Contents of the invention [0004] The purpose of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 齐威鲍彦舟罗学刚王楠张同存
Owner TIANJIN UNIV OF SCI & TECH
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