Multi-strain for improving quality of soy sauce and brewing process of multi-strain

Abstract

The invention belongs to the technical field of food fermentation engineering, and relates to a multi-strain for improving soy sauce quality and a brewing process thereof, the multi-strain comprises 3.042 bacteria and aspergillus niger 3.324, and accounts for 0.4% + 0.1% of the weight of raw materials; the brewing process comprises the following steps: steaming the raw materials, blowing to cool and inoculating bacterial colonies, making koji by using the bacterial colonies, mixing with saline water and fermenting, and spraying oil, the multi-strain and the brewing process thereof can improve the yield of soy sauce, and improve the protein utilization rate and the total nitrogen yield in the soy sauce in the soy sauce brewing process.

Description

Technical Field

[0001] The invention relates to the technical field of food fermentation engineering, and in particular to a multi-strain soy sauce quality improving brewing process thereof. Background Art

[0002] At present, the strain widely used in the soy sauce brewing industry is Shanghai Brewing 3.042, which has strong alkaline and neutral protease activity, but weak acid protease activity, and high enzyme activity. It is difficult to find strains that meet multiple requirements. One way to solve this contradiction is to add acid protease-producing bacteria to participate in fermentation or mix and ferment.

[0003] In the prior art, for example, the invention patent with patent number CN105166844A discloses a brewing process of medium-salt dilute soy sauce, which adds sugarcane bagasse and corn stalk residue to the soy sauce brewing raw materials for the first time to promote fermentation and make the fermentation complete, while improving the squeezing efficiency of the soy sauce, shortening the filtration time, and reducing the production cost. In addition, sugarcane bagasse and corn stalk residue are widely available, inexpensive, and have a wide range of uses. However, the invention does not solve the problem of weak activity of acidic protease in the brewing process.

[0004] In the prior art, the invention patent with patent number CN109418933A proposes a method for brewing soy sauce with multiple strains of bean dregs. The invention uses raw materials such as bean dregs and bran, and cooperates with multiple microorganisms for fermentation. The production process of this invention includes steps such as raw material processing, koji making, fermentation, oil pouring, heating sterilization, precipitation clarification, and making finished products. The process is cumbersome and does not involve the protease-producing bacteria of various properties during soy sauce brewing. Summary of the invention

[0005] In view of the shortcomings currently existing in the above-mentioned existing soy sauce brewing process, the present invention provides a multi-strain strain for improving the quality of soy sauce, and provides a soy sauce brewing process based on the multi-strain strain. Through the multi-strain strain and brewing process of the present invention, the protein utilization rate in the soy sauce brewing process is improved, and the total nitrogen output rate in the finished soy sauce is also improved. The color, aroma and taste of the finished soy sauce brewed according to the present invention are significantly improved.

[0006] In order to achieve the above technical objectives and the above technical effects, the present invention is implemented through the following technical solutions: The object of the present invention is to provide a multi-strain brewing process for improving the quality of soy sauce, comprising the following steps: S1: Raw material preparation: 60% soybean meal and 40% wheat bran are used as raw materials, and water is added for steaming; S2: Cooling and inoculation: Cool the raw materials to room temperature and inoculate the bacteria; S3: Making koji from the inoculated raw materials, turning the koji once at the 11th hour and the 16th hour; S4: Add hot salt water for fermentation: add hot salt water for fermentation; S5: Oil pouring: After fermentation is completed, use clean water to pour out the first, second and third oils, and take samples for component testing.

[0007] Furthermore, in step S1, 1 L of water is added per kg of soybean meal, and the cooking time is 15 minutes.

[0008] Furthermore, the strains inoculated in step S2 are Shanghai Brewing 3.042 and Aspergillus niger 3.324, the inoculation amount is 0.5% of the raw material, and the inoculation ratio is Shanghai Brewing 3.042 strain: Aspergillus niger 3.324 strain = 4:1.

[0009] Furthermore, the conditions for making koji with the strain in step S3 are: making koji at 30° C. for 36 hours.

[0010] Furthermore, the hot brine used in step S4 has a Baume degree of 13°, the hot brine temperature is the fermentation condition temperature, and the fermentation condition is fermentation at 50°C for 3 days.

[0011] Another object of the present invention is to provide a high-quality soy sauce, characterized in that it is made by the brewing process of claims 2-6 above.

[0012] Beneficial effects of the present invention: 1. Aspergillus niger 3.324 was introduced into the traditional soy sauce brewing strain Huniang 3.042. Aspergillus niger 3.324 increased the acid protease in the soy sauce brewing process, making up for the shortcoming of weak acid protease activity in the traditional brewing method.

[0013] 2. Due to the enhanced activity of acidic protease, the utilization rate of protein in the acidic environment during the soy sauce brewing process is improved, more flavor substances are provided, and the quality of soy sauce is improved.

[0014] 3. The protein utilization rate in the soy sauce brewing process increased from 61.62% to 65.97%. At the same time, the actual output of soy sauce also increased, with the first-pass oil increasing from 790 mL to 1000 mL, and the second-pass oil increasing from 1000 mL to 1050 mL. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 This is the process flow chart of the multi-strain brewing process. DETAILED DESCRIPTION

[0016] In order to more clearly illustrate the technical solution implemented by the present invention, the present invention will be described in detail below with reference to the accompanying drawings and embodiments.

[0017] Control group 1 S1: Raw material preparation: 300 g flour and 200 g wheat bran were added with 300 mL water and steamed for 15 min; S2: Cooling and inoculation: Cool the raw materials to room temperature and inoculate the bacteria. The inoculation amount is 0.5% of the raw materials, that is, 2.5 g of Shanghai Brewing 3.042 bacteria; S3: Koji making with fungus: The inoculated raw materials were made into koji at 30°C for 36 hours, and the koji was turned over once at the 11th hour and the 16th hour.

[0018] S4: fermentation with salt water: add hot salt water with a Baume degree of 13°, the temperature of the hot salt water is the fermentation temperature, and the fermentation temperature and time are 50°C for 3 days; S5: Oil pouring: After fermentation is completed, use clean water to pour out the first, second and third oils, and take samples for component testing.

[0019] Control group 2 S1: Raw material preparation: 300 g flour and 200 g wheat bran were added with 300 mL water and steamed for 15 min; S2: Cooling and inoculation: Cool the raw materials to room temperature, inoculate the strains, the inoculation amount is 0.5% of the raw materials, the inoculation ratio is Shanghai Niang 3.042: Aspergillus niger 3.350 = 4:1, that is, inoculate 2 g of Shanghai Niang 3.042 strains and 0.5 g of Aspergillus niger 3.350 strains, inoculating a total of 2.5 g; S3: Koji making: the inoculated raw materials were made into koji at 30°C for 36 hours, and the koji was turned over once at the 11th hour and the 16th hour; S4: fermentation with salt water: add hot salt water with a Baume degree of 13°, the temperature of the hot salt water is the fermentation temperature, and the fermentation temperature and time are 50°C for 3 days; S5: Oil pouring: After fermentation is completed, use clean water to pour out the first, second and third oils, and take samples for component testing.

[0020] Control group 3 S1: Raw material preparation: 300 g flour and 200 g wheat bran were added with 300 mL water and steamed for 15 min; S2: Cooling and inoculation: Cool the raw materials to room temperature, inoculate the strains, the inoculation amount is 0.5% of the raw materials, the inoculation ratio is 4:1, that is, inoculate 2 g of Shanghai Niang 3.042 strains, inoculate 0.5 g of Aspergillus niger 3.324 strains, and add 2 g of glacial acetic acid; S3: Koji making: the inoculated raw materials were made into koji at 30°C for 36 hours, and the koji was turned over once at the 11th hour and the 16th hour; S4: fermentation with salt water: add hot salt water with a Baume degree of 13°, the temperature of the hot salt water is the fermentation temperature, and the fermentation temperature and time are 50°C for 3 days; S5: Oil pouring: After fermentation is completed, use clean water to pour out the first, second and third oils, and take samples for component testing.

[0021] Control group 4 S1: Raw material preparation: 300 g flour and 200 g wheat bran were added with 300 mL water and steamed for 15 min; S2: Cooling and inoculation: Cool the raw materials to room temperature and inoculate the strains. The inoculation amount is 0.5% of the raw materials and the inoculation ratio is 4:1, i.e., 2 g of Shanghai Niang 3.042 strains and 0.5 g of Aspergillus niger S097 strains are inoculated. S3: Koji making: the inoculated raw materials were made into koji at 30°C for 36 hours, and the koji was turned over once at the 11th hour and the 16th hour; S4: fermentation with salt water: add hot salt water with a Baume degree of 13°, the temperature of the hot salt water is the fermentation temperature, and the fermentation temperature and time are 50°C for 3 days; S5: Oil pouring: After fermentation is completed, use clean water to pour out the first and second oils, and take samples for component testing. Example

[0022] S1: Raw material preparation: 300 g flour and 200 g wheat bran were added with 300 mL water and steamed for 15 min; S2: Cooling and inoculation: Cool the raw materials to room temperature, inoculate the strains, the inoculation amount is 0.5% of the raw materials, the inoculation ratio is Shanghai Niang 3.042: Aspergillus niger 3.324 = 4:1, that is, inoculate 2 g of Shanghai Niang 3.042 strains and 0.5 g of Aspergillus niger 3.324 strains; S3: Koji making: the inoculated raw materials were made into koji at 30°C for 36 hours, and the koji was turned over once at the 11th hour and the 16th hour; S4: fermentation with salt water: add hot salt water with a Baume degree of 13°, the temperature of the hot salt water is the fermentation temperature, and the fermentation temperature and time are 50°C for 3 days; S5: Oil pouring: After fermentation is completed, use clean water to pour out the first, second and third oils, and take samples for component testing.

[0023] During the brewing process of the control group and the example, two tests were conducted respectively, and the yield of the first oil and the second oil was measured from each group. The obtained data are recorded in Table 1.

[0024] Table 1 The yield of first and second brewing oil in the control group and Examples 1-4 During the brewing process of the control group and the embodiment, the protein utilization rate of the brewing process was calculated in the first and second experiments respectively, and the obtained data were recorded in Table 2.

[0025] Table 2 Protein utilization rate of the control group and Examples 1-4 The soy sauce yield was compared between the control group of the second test and Example 2: The total nitrogen yield rate is calculated as follows: ; The constant 22.80 comes from: The formula for amino acid nitrogen output rate is as follows According to the above formula, in the first test, the total nitrogen output rate of control group 1 was 14.05 kg / kg protein, the total nitrogen output rate of control group 2 was 15.04 kg / kg protein, the total nitrogen output rate of control group 3 was 15.04 kg / kg protein, the total nitrogen output rate of control group 4 was 12.61 kg / kg protein, and the total nitrogen output rate of embodiment was 15.42 kg / kg protein; in the second test, the total nitrogen output rate of control group 1 was 13.83 kg / kg protein, the total nitrogen output rate of control group 2 was 14.82 kg / kg protein, the total nitrogen output rate of control group 3 was 14.7 kg / kg protein, the total nitrogen output rate of control group 4 was 14.5 kg / kg protein, and the total nitrogen output rate of embodiment was 15.8 kg / kg protein.

[0026] The amino acid nitrogen yield of control group 1 in the first test was 14.33 kg / kg protein, the amino acid nitrogen yield of control group 2 was 15.34 kg / kg protein, the amino acid nitrogen yield of control group 3 was 15.34 kg / kg protein, the amino acid nitrogen yield of control group 4 was 12.87 kg / kg protein, and the amino acid nitrogen yield of embodiment was 15.73 kg / kg protein; in the second test, the amino acid nitrogen yield of control group 1 was 14.1 kg / kg protein, the amino acid nitrogen yield of control group 2 was 15.1 kg / kg protein, the amino acid nitrogen yield of control group 3 was 15 kg / kg protein, the amino acid nitrogen yield of control group 4 was 14.79 kg / kg protein, and the amino acid nitrogen yield of embodiment was 16.12 kg / kg protein.

[0027] According to the above calculation results, for the total nitrogen yield, in the first test, the total nitrogen yield of the embodiment was the highest, which was 15.42 kg / kg protein, followed by control group 2 and control group 3, both of which were 15.04 kg / kg protein. The yields of control group 1 and control group 4 were lower, which were 14.05 kg / kg protein and 12.61 kg / kg protein, respectively; in the second test, the total nitrogen yield of the embodiment was still the highest, which was 15.8 kg / kg protein, followed by control group 4, which was 14.5 kg / kg protein. The yields of control group 1, control group 2 and control group 3 were relatively low.

[0028] As for the amino acid nitrogen yield, in the first test, the amino acid nitrogen yield of the embodiment was the highest, which was 15.73 kg / kg protein, followed by control group 2 and control group 3, both of which were 15.34 kg / kg protein. The yields of control group 1 and control group 4 were lower, which were 14.33 kg / kg protein and 12.87 kg / kg protein, respectively; in the second test, the amino acid nitrogen yield of the embodiment was still the highest, which was 16.12 kg / kg protein, followed by control group 4, which was 14.79 kg / kg protein. The yields of control group 1, control group 2 and control group 3 were relatively low.

[0029] In the two tests, the total nitrogen yield and amino acid nitrogen yield of the example were higher than those of the control group, indicating that the example performed better in improving nitrogen utilization.

[0030] The embodiments of the present invention disclosed above are only used to help illustrate the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to the specific implementation methods described. According to the content of this specification, many modifications and changes can be made. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can understand and use the present invention well. The present invention is limited only by the claims and their full scope and equivalents.

Claims

1. A multi-strain brewing process for improving the quality of soy sauce, characterized in that: The following steps are involved: S1: Raw material preparation: 60% soybean meal and 40% wheat bran are used as raw materials, and water is added for steaming; S2: Cooling and inoculation: Cool the raw materials to room temperature and inoculate the bacteria; S3: Making koji from the inoculated raw materials, turning the koji once at the 11th hour and the 16th hour; S4: Add hot salt water for fermentation: add hot salt water for fermentation; S5: Oil pouring: After fermentation is completed, use clean water to pour out the first, second and third oils, and take samples for component testing.

2. The multi-strain brewing process according to claim 1, characterized in that: In step S1, 1 L of water is added to each kg of soybean meal, and the cooking time is 15 minutes.

3. The multi-strain brewing process according to claim 2, characterized in that: The strains inoculated in step S2 are Shanghai Niang 3.042 and Aspergillus niger 3.324, the inoculation amount is 0.5% of the raw material, and the inoculation ratio is Shanghai Niang 3.042: Aspergillus niger 3.324 = 4:

1.

4. The multi-strain brewing process according to claim 2, characterized in that: The conditions for making koji with the strain in step S3 are: making koji at 30°C for 36 hours.

5. The multi-strain brewing process according to claim 2, characterized in that: The hot salt water used in step S4 has a Baume degree of 13°, and the temperature of the hot salt water is the fermentation condition temperature, and the fermentation condition is fermentation at 50° C. for 3 days.

6. A high quality soy sauce, characterized in that Produced by the brewing process of claims 2-6 above.

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