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

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...

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

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