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Preservative and fresh-keeping method of soy sauce

A fresh-keeping method and technology of soy sauce, applied in food preservation, food science, application, etc., to achieve the effect of rapid enzymatic hydrolysis

Pending Publication Date: 2022-04-29
烟台欣和企业食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The main purpose of the present invention is to provide a method for antisepsis and preservation of soy sauce, to solve the problem that most soy sauces in the prior art, especially reduced-salt soy sauce (salt content is below 13%) still need to be preserved by adding preservatives

Method used

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  • Preservative and fresh-keeping method of soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Embodiment 1: High temperature continuous fermentation is adopted in the early stage of fermentation

[0057] According to the detailed method steps 1) to 3) to prepare the finished koji, mix it with salt water according to the weight ratio of 1:2.5, adjust the salt content of the soy sauce to 16g / 100g, carry out high-temperature fermentation at 40°C for 50 days, and add priority 3.6×10 6 CFU / g of lactic acid bacteria, continue to ferment for 20 days at 25-30°C, and then add 5.1×10 6 CFU / g of yeast, 25-30 ° C to continue fermentation at room temperature for 20 days, the total fermentation time is 90 days, during the 30th day and the 60th day of the drum tank, the soy sauce juice obtained by pressing after the fermentation is completed, after deployment, sterilization Bacteria, filtration, and filling to obtain finished soy sauce A.

[0058] The finished soy sauce A and the normal process finished soy sauce were inoculated with 10 2 CFU / g, 10 3 CFU / g, 10 4 CFU / g of ...

Embodiment 2

[0059] Embodiment 2: only add yeast

[0060] According to the detailed method steps 1) to 3) to prepare the koji, mix it with salt water according to the weight ratio of 1:2.4, adjust the salt content of the soy sauce to 15g / 100g, and carry out high-temperature fermentation at 40°C for 40 days. Vinegar to adjust the pH of the moromi to below 5.0, add 4.8×10 6 CFU / g of yeast, continue to ferment for 50 days, the fermentation temperature is 25-30 ° C, the total fermentation time is 90 days, drum pooling is carried out during the process of adding strains, and the soy sauce juice obtained by squeezing after fermentation is blended, sterilized Bacteria, filtration, and filling to obtain finished soy sauce B.

[0061] Finished soy sauce B and normal process finished soy sauce were inoculated with 10 2 CFU / g, 10 3 CFU / g, 10 4 The yeast of CFU / g was subjected to microbial challenge test, and the finished soy sauce B was inoculated with 10 4 CFU / of yeast, part of the bottle bulg...

Embodiment 3

[0062] Embodiment 3: High temperature staged fermentation is adopted in the early stage of fermentation

[0063] The koji prepared according to the detailed method steps 1) to 3) is mixed with salt water according to the weight ratio of 1:2.5, the salt content of the soy sauce is adjusted to 16g / 100g, and the high-temperature fermentation is carried out at 40°C for 20 days, and then at 50°C Continue to ferment at high temperature for 20 days under the same conditions, and then add 3.6×10 6 CFU / g of lactic acid bacteria, continue to ferment for 20 days at 25-30°C, and then add 5.1×10 6 CFU / g of yeast, 25-30 ℃ to continue fermentation for 30 days, the total fermentation time is 90 days, during the 40th and 60th day of the drum tank, the soy sauce juice obtained by pressing after the fermentation is completed, prepared and sterilized , filtering and filling to obtain finished soy sauce C.

[0064] The finished soy sauce C and the normal process finished soy sauce were inoculate...

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Abstract

The invention provides a preservative and fresh-keeping method of soy sauce. The preservative and fresh-keeping method comprises the following steps: mixing raw materials with aspergillus oryzae to prepare koji, so as to obtain finished koji; mixing the finished koji with saline water to prepare soy sauce mash; performing early-stage fermentation on the soy sauce mash to obtain a fermentation product; continuously fermenting the fermentation product to obtain soy sauce; wherein the fermentation temperature of the early-stage fermentation is 40-60 DEG C, and the fermentation days are less than or equal to 50 days. High-temperature fermentation of 40-60 DEG C is adopted during early-stage fermentation, various enzymes such as protease and amylase in finished soy sauce koji are promoted to play an enzymolysis role under more suitable conditions, so that rapid enzymolysis of macromolecular substances such as protein and starch in the early-stage fermentation is realized, and meanwhile, proliferation of microorganisms is inhibited at high temperature; therefore, the preservative property of the soy sauce is improved while the flavor of the soy sauce is maintained under the condition that no preservative is added.

Description

technical field [0001] The invention relates to the field of fresh-keeping of condiments, in particular to a method for anti-corrosion and fresh-keeping of soy sauce. Background technique [0002] In recent years, the safety and low toxicity of preservatives have been paid more and more attention. Consumers are increasingly responding to the call for salt reduction in products. In the past, brewing soy sauce mainly relied on high salt content or added alcohol to achieve the purpose of antiseptic preservation. However, When brewing soy sauce with a salt reduction of 50% or more, the amount of alcohol that needs to be added will seriously affect the flavor of the product, or preservatives need to be added to achieve the purpose of preservation and preservation. [0003] For centuries, food additives have been used for flavoring, coloring, extending the shelf life of food, and promoting food safety, and are an indispensable part of food processing and production. Food preserva...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L3/00
CPCA23L27/50A23L3/00A23V2002/00A23V2200/10A23V2250/1614
Inventor 张善亭侯庆云刘进昌
Owner 烟台欣和企业食品有限公司
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