Multi-strain double-fermented black bean soy sauce and brewing method of soy sauce

Abstract

The invention relates to the technical field of brewing and fermentation, and aims to provide a multi-strain double-fermented black bean soy sauce. The main raw materials of the soy sauce are black beans, fried wheat, edible salt and water; and the strains used in the brewing process of the soy sauce comprise Aspergillus oryzae, lactic acid bacteria, Saccharomyces rouxii, and torulopsis. Accordingto the present invention, multi-strain fermentation is adopted, and the fermentation can be accelerated by the addition of lactic acid bacteria and yeast, so that the product has bright color, thickmorphology, mellow taste and rich fragrance. A double fermentation process is adopted, so that the content of amino acid, total nitrogen and solid substances is high in the finished black bean soy sauce, the fragrance of the soy sauce is outstanding, the taste is mellow, and the flavor of the soy sauce is rich in soy sauce aroma, alcohol aroma, ester aroma, etc.; and by utilizing 'black food' black bean instead of the protein raw material of traditional soy sauce fermentation, the obtained black bean soy sauce has high nutritional value, and has a certain physiological activity and antioxidantactivity.

Description

technical field [0001] The invention relates to the field of brewing and fermentation, in particular to a multi-strain double-fermented black bean soy sauce and a brewing method thereof. Background technique [0002] Soy sauce is a nutrient-rich condiment with good color, aroma and taste, and it is also a necessity in people's diet and life. In recent years, with the increasing improvement of people's living standards, people have higher and higher requirements for the flavor of soy sauce, and the flavor of soy sauce has become a concern of food producers and consumers. The flavor substances in soy sauce are very complex, and their sources are mainly derived from the metabolites produced by microorganisms in the fermentation process, as well as the complex biochemical reactions between these substances. [0003] However, the current domestic scientific research on soy sauce mainly focuses on improving the protein utilization rate and shortening the brewing time, and there a...

AI Technical Summary

Problems solved by technology

[0003] However, the current domestic scientific research on soy sauce is mainly focused on improving protein utilization and shortening the brewing time. There are not many studies on the effect of multi-strain fermentation of soy sauce on the aroma of soy sauce.

Secondly, the domestic research on soy sauce flavor substances is mainly based on two fermentation processes of low-salt solid state and high-salt dilute state, and there is a lack of research on innovative processes to improve and enhance the flavor of soy sauce

Furthermore, the soy sauce industry lacks attention and innovation on the nutrition and functionality of the protein ingredients used in fermented soy sauce. At present, the protein ingredients used by most soy sauce manufacturers are mostly soybeans or soybean meal, which have limited nutritional value and cannot meet the needs of the market.

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