Method for improving aroma of Cantonese high-salt dilute fermented soy sauce

Abstract

The invention discloses a method for improving the aroma of Cantonese high-salt dilute fermented soy sauce. The method includes the steps that S1, a refrigerated salt-tolerant aroma former mother strain is inoculated into a mother-strain flask culture medium for culture and then inoculated into a production flask culture medium for culture to obtain a salt-tolerant aroma former stock strain; S2, the salt-tolerant aroma former stock strain after treatment in S1 is inoculated into a seed tank culture medium for culture and then inoculated into a fermentation tank culture medium for culture untilthe viable count of the culture solution reaches 108 or above; S3, the pH of the culture solution after treatment in S2 is regulated and maintained, and standing is carried out, wherein a ventilatedstate is maintained in the standing process; S4, the strain in the culture solution after treatment in S3 is added into soy sauce which is being fermented. By means of the method, it can be ensured that the salt-tolerant aroma former added in the soy sauce fermentation process has high strain activity, and thus the aroma of the prepared soy sauce is effectively improved.

Description

technical field [0001] The invention belongs to the field of soy sauce brewing, and in particular relates to a method for improving the aroma of Cantonese-style high-salt dilute fermented soy sauce. Background technique [0002] The aroma of soy sauce is mainly derived from the volatile components in soy sauce. There are hundreds of types of these volatile components, which can be roughly divided into the following categories: ① Alcohols: mainly methanol, ethanol, propanol, butanol, etc. It can react with organic acids to form esters; ②Aldehydes: mainly acetaldehyde, propionaldehyde, vanillin, etc., which are oxidized by corresponding alcohols during the fermentation process of soy sauce, and have a special fragrance; ③Organic acids: It is formed by the oxidation of alcohols and aldehydes in the process, and has a unique aroma; ④ Esters: It is formed by the esterification of organic acids and corresponding alcohols, and has a unique aroma; ⑤ Phenols: mainly the Phenolic pre...

AI Technical Summary

Problems solved by technology

[0004] Compared with Japanese soy sauce, most domestic soy sauces generally have the disadvantage of insufficient aroma: the traditional Cantonese-style high-salt dilute fermentation process is a fermentation process under natural conditions, without adding aroma-producing strains, and mainly relying on drying in tanks The strains in nature produce the aroma of soy sauce in the late stage of fermentation. The quality of the fermented products of this fermentation process fluctuates greatly and is affected by seasonal factors, which may lead to the problem of insufficient aroma in the final fermented soy sauce.

Adding it to fermented soy sauce when the activity of the bacteria is low will greatly reduce the effect of salt-tolerant aroma-producing bacteria, resulting in the problem of insufficient aroma in the prepared Cantonese-style soy sauce