High-lactic-acid-content high-salt liquid-state soy sauce and preparation method thereof

By separating an independent lactic acid fermentation process during the fermentation of high-salt dilute soy sauce, and utilizing the advantages of lactic acid bacteria and salt-tolerant lactic acid bacteria, the lactic acid content in soy sauce is significantly increased, solving the problem of low lactic acid content in existing technologies and improving the flavor and preservation ability of soy sauce.

CN120814635APending Publication Date: 2025-10-21GUANGXI ACAD OF SCI
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Patent Information

Application Number
CN202511174729.5
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-08-21
Publication Date
2025-10-21

AI Technical Summary

Technical Problem

Existing high-salt, low-temperature soy sauce fermentation methods result in low lactic acid content, which is difficult to significantly increase through existing processes, thus affecting the flavor quality and natural preservation ability of the soy sauce.

Method used

In the fermentation process of high-salt dilute soy sauce, an independent lactic acid fermentation process is separated. Lactic acid bacteria are used to carry out dominant fermentation under suitable conditions. Combined with salt-tolerant lactic acid bacteria, the lactic acid content is significantly increased by passing through brine and stepwise fermentation technology.

Benefits of technology

It significantly increases the lactic acid content in soy sauce, simplifies the fermentation process, improves the stability and controllability of soy sauce quality, and enhances flavor and natural preservation ability.

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Abstract

The invention relates to the technical field of food, in particular to high-lactic-acid-content high-salt liquid-state soy sauce and a preparation method thereof. According to the method, a high-salt liquid-state soy sauce fermentation process is combined, and a lactic acid fermentation stage is separated from starter propagation fermentation and soy sauce mash fermentation processes, so that an independent lactic acid fermentation process is formed. The lactic acid bacteria are utilized to perform dominant / pure fermentation (step fermentation / lactic acid solid material flowing) under proper conditions to efficiently accumulate lactic acid, so that the lactic acid content in the soy sauce can be effectively increased, and complex interaction between the lactic acid bacteria and other microorganisms in the fermentation process can be reduced / avoided, thereby optimizing the fermentation process and improving the production efficiency. The stability and controllability of the quality of the soy sauce are improved. The innovation of the invention lies in that the independent and targeted lactic acid fermentation step provides a new idea for optimizing the fermentation process of the high-salt liquid-state soy sauce.
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