Fermentation process of zero-additive soy sauce easy to squeeze and high in red and bright index

A fermentation process and zero-addition technology, applied in the field of microbial fermentation, can solve the problems of low amino acid nitrogen in soy sauce, high difficulty in pressing and filtering, and aggravated precipitation, so as to reduce insoluble acidic polysaccharides, improve raw material utilization, and increase the proportion than the effect

Pending Publication Date: 2021-06-01
QIANHE CONDIMENT & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But existing single Aspergillus oryzae is difficult to satisfy above-mentioned demand simultaneously
[0005] At the same time, raw materials such as soybeans have a high content of phytic acid, and phytic acid has a strong chelating ability, which can chelate with metals and proteins, thereby intensifying the formation of precipitation; among them, soy sauce precipitation is mainly protein, polypeptide, polysaccharide, pigment, starch It is difficult to decompose these macromolecules such as proteins and polypeptides more thoroughly in the existing fermentation process, so it is difficult to squeeze and filter, the amino acid nitrogen of soy sauce is not high, and the umami taste is insufficient

Method used

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  • Fermentation process of zero-additive soy sauce easy to squeeze and high in red and bright index
  • Fermentation process of zero-additive soy sauce easy to squeeze and high in red and bright index
  • Fermentation process of zero-additive soy sauce easy to squeeze and high in red and bright index

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Comparing the Aspergillus activity of different single Aspergillus oryzae

[0025] Wheat flour, soybean meal, and water are mixed in proportion, sterilized at 121°C for 30 minutes, cooled to below 40°C, and the Aspergillus oryzae origin strain As 3.042, KD11 strain, and X44 strain are respectively inserted into the material with an inoculation amount of 4‰, and the temperature is controlled at 30°C 1. Cultivate for 40-60 hours under the condition of 95% humidity to prepare koji. Detect the enzyme activity related to song formation (enzyme activity is calculated on a dry basis). The results are shown in Table 1.

[0026] Table 1 Comparison of Aspergillus oryzae enzyme activity produced by different Aspergillus oryzae mutant strains with that of the original strain

[0027]

[0028] As can be seen from the results in Table 1, the enzyme activities of the Aspergillus oryzae mutant strains were higher than those of the starting strain As 3.042, but the enzyme activity ...

Embodiment 2

[0030] Comparing the activity of Aspergillus oryzae prepared by aspergillus oryzae with different compound ratio

[0031] Mix bran, soybean meal, and water amine 3:7:7, sterilize, cool, inoculate the material with strains KD11 and X44, and cultivate to obtain koji. Mix wheat flour, soybean meal, and water according to the ratio of 3:7:7, sterilize, cool, mix the koji prepared by strain KD11 and strain X44 into the material in proportion, and cultivate under the conditions of controlling temperature at 30°C and humidity at 95%. 40 ~ 60h, made into song. Detect the enzyme activity related to song making (enzyme activity is calculated on a dry basis), and the results are shown in Table 2.

[0032] Aspergillus activity produced by compound strains in table 2

[0033]

[0034] From the results in Table 2, it can be seen that the enzyme activity ratio of protease / acid protease after the compounding of strain KD11 and X44 can reach 8-10, and the enzyme activity ratio of amylase / ...

Embodiment 3

[0037] Comparing the quality of zero additive soy sauce produced by fermentation of single Aspergillus oryzae

[0038] Wheat flour, soybean meal, and water are mixed in proportion, sterilized at 121°C for 30 minutes, cooled to below 40°C, and Aspergillus oryzae origin strain As 3.042, KD11 strain, and X44 strain are inserted into the material at an inoculation amount of 4‰, and the temperature is controlled at 30°C, The humidity is 95% and cultivated for 40-60 hours to prepare koji. Add salt water with a salt concentration of 22-23% to the koji at a ratio of 1:1.8-2.5, put the koji mixed with salt water into a fermentation tank, ferment for 3-6 months, and sterilize to obtain finished soy sauce. The test results of soy sauce are shown in Table 3.

[0039] Table 3 Detection of related indicators of zero-added soy sauce in koji fermentation of different Aspergillus oryzae mutant strains

[0040]

[0041] Note: Squeeze difficulty and filter difficulty are graded according to...

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Abstract

The invention discloses a fermentation process of zero-additive soy sauce easy to squeeze and high in red and bright index. The fermentation process comprises the following steps: 1) respectively preparing aspergillus oryzae KD11 and X44 into strains; 2) mixing bran, soybean meal and water according to a ratio, sterilizing, cooling, respectively inoculating strains cultured by KD11 and X44 into the material, and respectively culturing to obtain seed koji; 3) mixing wheat flour, soybean meal and water in proportion, sterilizing, cooling, compounding the mold starter in proportion, inoculating into the material, and culturing to obtain finished starter; 4) adding exogenous enzyme after fermenting for a certain time; and 5) fermenting, squeezing and sterilizing to obtain the finished soy sauce. According to the soy sauce fermentation process disclosed by the invention, the compound aspergillus oryzae with relatively high neutral / acid protease activity, pectinase activity and amylase activity is adopted, and exogenous enzyme is introduced for fermentation, so that the AN and total nitrogen utilization rate and the raw material decomposition rate of the soy sauce can be obviously improved, soy sauce precipitation is reduced, the color and luster of the soy sauce are improved, the proportion of small molecule peptides is increased, and the flavor of the soy sauce is enriched; meanwhile, the soy sauce squeezing and filtering difficulty is obviously reduced.

Description

technical field [0001] The invention relates to the technical field of microbial fermentation, in particular to a zero-addition soy sauce fermentation process that is easy to squeeze and has a high redness index. Background technique [0002] The quality of soy sauce products is composed of many factors, especially without adding food additives to enhance freshness and taste, it is necessary to ensure the high amino acid nitrogen and umami taste of the original zero-added soy sauce. Among them, fermentation strains and raw materials are the most important reasons affecting the quality of zero-addition soy sauce. During the koji making process, enzymes produced by microorganisms play an important role in the entire fermentation process. [0003] Soy sauce is mainly made of soybeans, wheat flour, bran, etc., and is rich in protein and starch. Protease is an important enzyme secreted by rice koji enzyme, which is closely related to the decomposition rate of raw materials, prot...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L27/24
CPCA23L27/50A23L27/24
Inventor 罗雯郭建樊君伍学明豆剑伟
Owner QIANHE CONDIMENT & FOOD CO LTD
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