Dabaryomyces hansenii and its application in soy sauce brewing
A soy sauce and yeast technology, applied in the preparation of alcoholic beverages, microorganism-based methods, fungi, etc., can solve the problem of different effects of strains on the flavor of soy sauce, and achieve the effect of good NaCl tolerance
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Embodiment 1
[0026] The method of brewing soy sauce using Debaryomyces hansenii strain RRJ-JM-2 (aroma-increasing yeast), the steps are: using soybeans and flour as raw materials, first soak soybeans in warm water at about 37°C After 4 hours, sterilize at 115°C for 15 minutes, and when the koji material is cooled to about 40°C, mix soybeans into the flour at a mass ratio of soybeans to flour of 8:1, and add 0.25% (based on the total amount of raw materials) 3.042 kinds of koji made by Aspergillus oryzae Shanghai brewing, the thickness of koji is 10cm, the temperature of koji making is 28°C, and the time of koji making is 40h. After making koji, add brine (the mass concentration of brine is 24.8%) according to the mass ratio of koji and brine at a ratio of 1:2.2, and maintain the fermentation temperature at 15°C during the first 30 days of fermentation, during which it stirs 2 times a week. After 30 days of fermentation, the fermentation temperature was raised to 28°C to continue fermentati...
Embodiment 2
[0028] The method of brewing soy sauce using Debaryomyces hansenii strain RRJ-JM-2 (aroma-increasing yeast), the steps are: using soybeans and flour as raw materials, first soak soybeans in warm water at about 37°C After 4 hours, sterilize at 115°C for 15 minutes, and when the koji material is cooled to about 40°C, mix soybeans into the flour at a mass ratio of soybeans to flour of 8:1, and add 0.25% (based on the total amount of raw materials) 3.042 kinds of koji made by Aspergillus oryzae Shanghai brewing, the thickness of koji is 10cm, the temperature of koji making is 28°C, and the time of koji making is 40h. After making koji, add brine (the mass concentration of brine is 24.8%) according to the mass ratio of koji and brine at a ratio of 1:2.2, and maintain the fermentation temperature at 15°C during the first 30 days of fermentation, during which it stirs 2 times a week. After 30 days of fermentation, the fermentation temperature was raised to 28°C to continue fermentati...
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