740 results about "Soya sauce" patented technology

The invention relates to the field of microorganisms, and discloses an Aspergillus oryzae strain and application thereof.The Aspergillus oryzae can produce protease, aminopeptidase, glutaminase, cellulase, amylase and pectinase at high yield, and when the Aspergillus oryzae is applied to soy sauce brewing, the utilization rate of raw materials can be increased, the content of amino acid in soy sauce can be increased, and the flavor of the soy sauce can be increased.

The invention relates to the technical field of microorganisms, in particular to an Aspergillus oryzae ZA307 strain and application of the Aspergillus oryzae ZA307 strain. The aspergillus oryzae ZA307 high-yield protease and aminopeptidase provided by the invention cooperate with aspergillus oryzae Huniang 3.042 for starter propagation, so that the activity of the protease, aminopeptidase, saccharifying enzyme and amylase of a starter material can be remarkably improved, and furthermore, the content of ammonia nitrogen and total nitrogen and the variety and content of volatile flavor substances in a product are remarkably improved. The soy sauce or soybean paste prepared and fermented by double-strain starter propagation is obviously improved in the aspects of sauce fragrance, ester fragrance, delicate flavor and harmonious taste, and the quality of the product is comprehensively improved.

The invention discloses a soy sauce pretreatment raw material, soy sauce and a preparation method thereof, and relates to the field of seasoning processing. The soy sauce pretreatment raw material comprises the following preparation steps: sequentially soaking soybeans in a first soaking solution, a second soaking solution and a third soaking solution which are subjected to gradient heating and gradient osmotic pressure increasing; then the soaked and filtered soybeans are sequentially subjected to low-temperature digestion and rapid curing treatment, the temperature is controlled to be 93-97 DEG C during low-temperature digestion, the temperature is controlled to be 110-150 DEG C during rapid curing, and the soy sauce pretreatment raw material is prepared. Soybeans are induced to absorb water and swell through gradient osmotic pressure and gradient heating, intercellular space is changed and enlarged, an endogenous flavor enzyme system is activated, meanwhile, segmented cooking treatment at different temperatures is conducted, generation and retention of umami substances are improved, output of scorched bitter substances is reduced, the flavor and taste of the soybean sauce are improved, and the soybean sauce is suitable for large-scale production. The contradictory problem of high temperature and flavor retention in the traditional process is broken through.

The invention discloses a separation and purification method of soy sauce flavor type vinasse polypeptide and application thereof, and belongs to the technical field of polypeptide separation and purification. The method comprises the following steps: S1, pretreatment: drying and crushing soy sauce flavor type vinasse, then treating by adopting a pulsed electric field cooperating with cellulase and Tween, setting the intensity of the pulsed electric field to be 1.0-1.5 kV / cm, adjusting the pulse width to be 10-20ms, keeping the frequency to be 10-15Hz, and controlling the temperature to be 20-30 DEG C; the addition amount of the cellulase is controlled to be 50-80 U / g of dry weight of the vinasse, the treatment time is 2-3 h, and meanwhile low-concentration Tween is added; s2, carrying out composite enzymolysis; s3, gradient membrane separation; and S4, dynamic ion exchange chromatography. Through cooperation of multiple physical-biological-chemical technologies, a complete technical chain for efficient separation and purification of soy sauce flavor type vinasse polypeptide is constructed.

The application discloses a brewing method of umami sauce containing taste nucleotide, relates to the technical field of the soy sauce brewing method, and aims to solve the problem that the current brewing process cannot well balance freshness, aroma and mellow feeling. First, a plurality of strains are coupled to ferment to prepare a basic mother oil containing high nucleotide, and then the mother oil is mixed with the soy sauce brewed by the conventional process after UHT sterilization and is aged, so that the umami sauce containing the taste nucleotide is obtained.

The invention discloses a high-efficiency enzymatic fermentation soy sauce production process, and relates to the technical field of soy sauce production processes, the high-efficiency enzymatic fermentation soy sauce production process comprises the following process steps: S1, material preparation, S2, material steaming, S3, inoculation, S4, fermented grain preparation and fermentation, S5, squeezing, and S6, sterilization and filling. The high-temperature-resistant amylase is added in the material steaming process, starch on the surfaces of the wheat and soybean meal raw materials is preliminarily decomposed, the starchy raw material can be decomposed in advance, growth of the aspergillus oryzae raw material in starter propagation is facilitated, clinker can be prevented from caking and being sticky, and the looseness of the starter material is improved; papain is added in the starter propagation process, and protein in wheat and soybean meal raw materials is continuously decomposed by aspergillus oryzae protease in starter propagation, so that the protein raw materials are quickly decomposed in advance, the growth of the aspergillus oryzae raw materials in starter propagation is facilitated, and the fermentation period is shortened; the compound clarification enzyme is added during fermentation to decompose intermediate products such as phytic acid, cellulose and the like which cause a large amount of aggregation after the raw soy sauce is heated, the clarification speed is high after the soy sauce is sterilized, and the precipitation amount is reduced by 50%-70%.

The invention discloses a soy sauce processing method using low-temperature heat sink, which solves the problem of loss of amino acid nitrogen due to precipitation of a large amount of impurities from crude oil semi-finished products in the existing heat sink process, and comprises the following steps: (1) heating and sterilizing: heating and sterilizing crude oil to obtain sterilized crude oil semi-finished products; (2) heat sink: cooling the sterilized crude oil semi-finished product to 30-40 DEG C, and pumping the sterilized crude oil semi-finished product into a closed heat sink tank for heat sink; the heat sink adopts the operation of graded oil pumping, specifically, when the heat sink time reaches 2-3 days, oil pumping is carried out from the middle of a heat sink tank according to 80% of the volume of the heat sink tank, the remaining 20% of the heat sink tank continues to be left in the heat sink tank, then the sterilized semi-finished product is pumped into the heat sink tank according to 80% of the volume of the heat sink tank till the tank is full, heat sink continues for 2-3 days, then 95% of oil is pumped, and the remaining 5% of the material in the heat sink tank is treated as foots; (3) filtering: filtering the heat sink crude oil semi-finished product to obtain a soy sauce semi-finished product; and (4) blending: blending the semi-finished soy sauce to obtain a finished soy sauce.

The utility model discloses a rail changing device of intelligent ancient soy sauce tedding equipment, and relates to the technical field of mechanical automation. A walking carrier comprises a first mounting frame, walking wheels, a walking driving device and a fixed rail, the walking wheels are arranged at the bottom of the first mounting frame, and the walking driving device is connected with the walking wheels; fixed rails are arranged on the two sides of the first mounting frame in parallel, the walking rails are perpendicular to the in-drying-field rails, the fixed rails are perpendicular to the walking rails, the walking rails are located below the in-drying-field rails so that the fixed rails and the in-drying-field rails can be located on the same horizontal plane, and the fixed rails are used for being in butt joint with the in-drying-field rails. And the controller is connected with the walking driving device. The walking carrier moves along the walking track, and a group of fixed tracks on the walking carrier can be in butt joint with any group of tracks in the sunning field, so that track switching of the tedding equipment is realized, manual participation is not needed in the process, the labor intensity of operators is reduced, and the track switching efficiency of the tedding equipment and the automation degree of the soy sauce production line are improved.

The application discloses a preparation method of zero-sugar and salt-reduced soy sauce, and relates to the field of soy sauce preparation.The preparation method comprises the following steps: S1, preparing wheat into wine mash, and inoculating spherical yeasts CZ1 during the preparation process; S2, preparing soy sauce koji; S3, mixing and configuring the wine mash, additional soy sauce and salt to obtain mixed brine; S4, mixing the mixed brine and the soy sauce koji to obtain mash; S5, after the mash is fermented, oil is extracted by pressing, the oil is burned and precipitated, and the finished product soy sauce is obtained by filtering and sterilizing; wherein, the microbial preservation number of the spherical yeasts CZ1 is CGMCC No.24918, and the preservation unit is the China General Microbiological Culture Collection Center.The spherical yeasts CZ1 is inoculated and fermented during the process of preparing the wheat into wine mash, and sugar is consumed, so that the purpose of preparing low-sugar soy sauce is achieved.

The filter cloth drying device is used for drying cleaned filter cloth and comprises a drying chamber provided with a filter cloth inlet and a filter cloth outlet, the drying chamber is further provided with a hot air inlet and a hot air outlet which are oppositely arranged, the hot air inlet is provided with a heater, and the hot air outlet is communicated with an air outlet guide assembly. A hot air channel is formed between the hot air inlet and the hot air outlet, a plurality of cloth guide rollers are arranged in the drying chamber and arranged on the inner walls of the two sides of the drying chamber in a staggered mode along the hot air channel, and the filter cloth is wound and attached to the peripheries of the cloth guide rollers in a spreading state, so that the filter cloth is arranged in the hot air channel in a multi-layer spreading mode. Air entering from the outside forms hot air through the heater, the hot air is introduced into the drying chamber through the hot air inlet to conduct hot air penetrating drying on the filter cloth arranged in the multi-layer spreading mode, and the air is guided and exhausted through the air outlet guiding assembly. The filter cloth drying device can effectively dry soy sauce filter cloth and remove moisture, infectious microbes and peculiar smell on the filter cloth, so that the quality of soy sauce is guaranteed when the filter cloth is used for squeezing production subsequently.

Disclosed in the present invention are an intelligent fermentation tank group management method and system based on the optimal fermentation time of soy sauce. The method comprises: collecting production data of a fermentation tank group and storing same as historical production data of the fermentation tank group; preprocessing the historical production data of the fermentation tank group; on the basis of the preprocessed historical production data, calculating a correlation coefficient between fermentation process data and product quality indexes; on the basis of the preprocessed historical production data, establishing a neural network model for a mathematical relationship between the fermentation process data and product quality index data; using the preprocessed historical production data as sample data, and using a gradient descent algorithm to train the neural network model; on the basis of the fermentation process data of the fermentation tank group collected in real time, using the trained neural network model to output predicted product quality index data of the fermentation tank group; and on the basis of the product quality index data, establishing a dynamic management mathematical model, with the objective of optimizing the optimal fermentation time of soy sauce and the overall production quality of the fermentation tank group, and using a genetic algorithm to calculate a solution of the optimization objective, so as to realize intelligent management of the fermentation tank group. In the present invention, big data, a neural network model, and a genetic algorithm are combined, and the overall optimization of quality indexes of products from fermentation tank groups is achieved by calculating the optimal fermentation time of soy sauce, so as to realize intelligent management of fermentation tank groups.

The invention belongs to the field of microorganisms, and particularly relates to a salt-resistant and acid-resistant rhodotorula sp. Capable of producing ethyl phenylacetate and application of the rhodotorula sp. In order to develop a new path for the source of ethyl phenylacetate, the invention screens, separates and purifies a strain of salt-resistant and acid-resistant Rhodotorula daliensis S9 capable of producing ethyl phenylacetate from thick broad-bean sauce, and the preservation number is CCTCC NO: M 2025465. The invention also discloses a preparation method of the Rhodotorula daliensis S9 capable of producing ethyl phenylacetate from the thick broad-bean sauce and a preparation method of the Rhodotorula daliensis S9 capable of producing ethyl phenylacetate from the thick broad-bean sauce. The strain has the characteristics of high temperature resistance, acid resistance and salt resistance; and when the strain is used for fermentation culture of thick broad-bean sauce, the yield of ethyl phenylacetate can be increased from 104.86 mu g / Kg to 522.11 mu g / Kg. Therefore, when the rhodotorula sp. S9 is applied to the field of food fermentation, not only can the fermentation flavor of foods such as thick broad-bean sauce, soy sauce and bread be improved, but also a novel method for synthesizing ethyl phenylacetate simply, conveniently, environment-friendly and safely can be provided, and the rhodotorula sp. S9 has a wide prospect in the field of food application.

The application discloses a bacillus velezensis and application of the bacillus velezensis in rapid increase of sauce aroma in salt-reduced soy sauce fermentation, and belongs to the technical field of food fermentation. The bacillus velezensis Bv-M1 is isolated from soy sauce fermentation mash for the first time, the bacillus velezensis strain is preserved in the China General Microbiological Culture Collection Center, and the preservation number is CGMCC No.32853. Compared with the fermentation soy sauce without the addition of the bacillus velezensis Bv-M1 aroma-enhancing koji immersion liquid, the product has obvious increase of TTMp content and sauce aroma, and currently, there is no reported application example of the bacillus velezensis strain in application of soy sauce fermentation and sauce aroma increase.

The present invention relates to a bioelectrochemical device for treating soy sauce wastewater and a preparation method thereof. The bioelectrochemical device comprises an anode chamber and a cathode chamber, wherein a columnar anode is disposed at the center of the anode chamber; a columnar cathode is disposed at the center of the cathode chamber; the space between the columnar anode and the anode chamber is filled with a modified conductive oxidizing filler; electroactive bacteria grow on the columnar anode and the modified conductive oxidizing filler, and the modified conductive oxidizing filler is metal-doped activated carbon. The metal-doped activated carbon is formed by mixing the activated carbon with a mixed solution of zinc sulfate and potassium sulfate, adsorbing the zinc sulfate and potassium sulfate onto the activated carbon, and then calcining the activated carbon to form corresponding metal oxides on the surface of the activated carbon. Due to the introduction of metallic potassium and metallic zinc, the metallic potassium and metallic zinc have electronic interaction and synergistic effects, thereby improving electronic conductivity and promoting degradation treatment of the soy sauce wastewater.

The invention discloses a sauce marinated product in the technical field of food processing. Comprising the following raw materials in parts by weight: 500-800 parts of meat raw materials, 20-40 parts of local dried chilies in Guizhou, 5-10 parts of star aniseeds, 3-8 parts of Chinese cinnamon, 2-5 parts of bay leaves, 5-10 parts of Chinese prickly ash, 10-20 parts of fresh ginger, 10-15 parts of garlic, 20-30 parts of soy sauce, 15-25 parts of cooking wine, 10-20 parts of crystal sugar, 5-10 parts of salt, 3-5 parts of monosodium glutamate, 2-5 parts of rhizoma kaempferiae, 1-3 parts of fructus tsaoko, 0.5-2 parts of cloves, 1-3 parts of fructus amomi, 2-5 parts of dried orange peel and 1-3 parts of licorice roots. The sauce marinated product is stable in flavor, low in salt, healthy, suitable for large-scale production, uniform in quality and rich in flavor level through standardized raw material ratio and process.

The invention relates to a flammulina velutipes substitute meat ball with salt-reducing and freshness-increasing effects and a preparation method of the flammulina velutipes substitute meat ball. The meat substitute is prepared from the following raw material components in parts by mass: 50 to 90 parts of meat paste, 2 to 10 parts of needle mushroom powder, 8 to 40 parts of water, 1.5 to 2.0 parts of light soy sauce, 0.5 to 1.0 part of oyster sauce, 0.2 to 0.5 part of pepper powder and 0.05 to 0.10 part of ginger powder. The flammulina velutipes is dried and prepared into powder, and the powder is added into the meat paste, so that the prepared flammulina velutipes substitute meat balls are high in nutritional value, good in appearance, moderate in chewiness and unique in taste; the meat intake can be effectively reduced, the unique salt-reducing and freshness-increasing effects are achieved, and meanwhile the product yield and the acceptability of the product are improved.

The invention relates to a soy sauce raw material proportioning scheme determination method and device, computer equipment and a storage medium, and relates to the technical field of soy sauce production control, and the method comprises the following steps: obtaining target soy sauce raw material parameters; generating a plurality of groups of initial soy sauce raw material proportioning schemes based on the target soy sauce raw material parameters; predicting the soy sauce quality and the protein utilization rate of each initial soy sauce raw material proportioning scheme; with the soy sauce quality in a preset soy sauce quality range as a constraint condition and the highest protein utilization rate as a target function, updating the ratio data of the initial soy sauce raw material ratio schemes, and returning to the step of predicting the soy sauce quality and the protein utilization rate of each initial soy sauce raw material ratio scheme; when the iteration ending condition is met, the initial soy sauce raw material proportioning scheme with the highest protein utilization rate and the soy sauce quality within the preset soy sauce quality range serves as the determined soy sauce raw material proportioning scheme. According to the scheme of the embodiment, raw material waste is reduced, the effective utilization rate of protein is increased, and the production cost is reduced.

1. The name of this design product: smear brush. 2. Purpose of this design product: This design product is used to spread condiments such as butter, soy sauce, oil or egg liquid on food when preparing food. 3. The key point of this design lies in the shape of the applicator brush. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

The utility model provides a soybean soaking device, which belongs to the field of soybean processing and comprises a shell and a clamping frame fixedly connected to the top of the shell, a soaking assembly is arranged in the shell, an auxiliary assembly is arranged on the outer wall of the soaking assembly, the soaking assembly is composed of a soaking unit and a fixing unit, and the soaking unit is located in the shell. The fixing unit is located in the soaking unit. According to the device, by arranging a shifting plate and a second spring push rod, when the soaking bin descends, a rack drives a first gear to rotate, at the moment, a second gear drives a third gear to rotate under the action of the first gear, and at the moment, the third gear drives the shifting plate to rotate through the second spring push rod, a rotating rod and a rotating disc; therefore, the soaking liquid and the soybeans in the soaking bin are driven to flow, the influence on subsequent soy sauce brewing caused by poor soaking effect due to accumulation of the soybeans is avoided, effective soaking softening of the soybeans is ensured, and subsequent steps in the soy sauce brewing process are optimized.

The present invention discloses a flavor regulation and quality improvement process method for beef deep processing, and relates to a meat product processing technology, and the method comprises the following steps: S1, a beef raw material is pretreated, beef is washed to remove impurities, and the washed beef is cut into 2-3 cm square blocks; s2, flavor regulation and control treatment: the beef cubes are soaked in seasoning liquid, the seasoning liquid is composed of table salt, sugar, soy sauce, natural spices and water, the soaking process lasts for 2-4 hours in the environment of 4-8 DEG C, and it is ensured that flavor substances evenly permeate; s3, quality improvement treatment, wherein an enzyme tenderization technology is adopted. According to the flavor regulation and control and quality improvement process method for beef deep processing, the quality and flavor of beef products are effectively improved through the links of scientific pretreatment, flavor regulation and control, quality improvement, heat treatment and the like, the quality of raw materials is strictly controlled in the pretreatment stage, and food safety is ensured; in the flavor regulation and control link, flavor substances uniformly permeate through a specific seasoning liquid formula and a low-temperature soaking technology.

The invention relates to the technical field of fermentation, in particular to a bean sour soup processing method based on bean clear liquid fermentation, and the processing method comprises the following steps: S1, filtering bean clear liquid, adjusting dry matter concentration, adding glucose, pasteurizing, and cooling; s2, inoculating a mixed strain of aspergillus oryzae and aspergillus sojae, and performing aerated fermentation; s3, inoculating a lactic acid bacteria mixed strain, and carrying out sealed anaerobic fermentation; s4, carrying out hot filtration, centrifugation and ultra-high temperature sterilization on the fermentation liquid, inoculating bacillus velezensis and gluconacetobacter, carrying out aeration stirring fermentation, inoculating saccharomycetes, and standing for anaerobic fermentation; and S5, carrying out solid-liquid separation on the fermentation liquor, and sterilizing to obtain the bean sour soup product. According to the method, multi-stage ordered fermentation is combined with a multi-strain synergistic effect, and parameters such as filtration, inoculation amount and temperature in each stage are optimized, so that efficient debitterizing, umami enhancement, aroma level enrichment and sour taste softening are realized, sanitation, safety and quality stability of products are guaranteed, and the taste and quality of the bean sour soup are effectively improved.

1. Name of the Design Product: Soy Sauce Bottle. 2. Use of the Design Product: For containing soy sauce. 3. Design Key Points of the Design Product: Lies in the shape. 4. Picture or Photograph that Best Illustrates the Design Key Points: Perspective view.

The invention discloses a method for producing soy sauce by using termitomyces albuminosus, and belongs to the technical field of soy sauce production. Aspergillus oryzae and aspergillus niger are subjected to multi-generation domestication screening through a termitomyces albuminosus powder culture medium, the adaptability of the strain to a termitomyces albuminosus substrate is remarkably improved, termitomyces albuminosus has antioxidant activity, the domesticated strain can fully utilize nutritional ingredients in the termitomyces albuminosus in the fermentation process, generation of termitomyces albuminosus flavor substances is promoted, and the yield of the termitomyces albuminosus flavor substances is increased. A compound enzyme system of neutral protease, cellulase, flavourzyme and laccase is adopted, gradient enzyme deactivation and ultrasonic-assisted treatment are combined, cell walls and protein of termitomyces albuminosus are fully decomposed, free amino acid, polysaccharide and flavoring substances are released, the enzymolysis efficiency is improved, and the flavor of the termitomyces albuminosus is improved; through secondary saccharification of the red date polysaccharide extract and beta-glucanase, the content of functional polysaccharide and soluble sugar in the soy sauce is increased, the sour taste of the soy sauce is balanced, and the taste roundness is improved.

1. Name of the design product: Packaging bottle (Songrongxianxian soy sauce). 2. Use of the design product: Container for holding soy sauce. 3. Design key points of the design product: The combination of shape, pattern and color. 4. Picture or photo that best shows the design key points: Three-dimensional view. 5. The claimed design includes color. 6. The contents inside shown in the design pictures do not belong to the content of the claimed design.

The present invention provides a young pigeon seasoning marinating material formula and a young pigeon manufacturing method, and relates to the technical field of food processing, and the young pigeon seasoning marinating material formula comprises 30-35 parts of licorice roots, 90-110 parts of siraitia grosvenorii, 10-14 parts of star anise, 18-22 parts of cassia barks, 6-10 parts of cloves, 14-18 parts of fennel, 18-22 parts of kaempferia galanga, 18-22 parts of amomum tsao-ko, 10-14 parts of dried orange peel, 18-22 parts of Chinese prickly ash, 2-6 parts of bay leaves, 10-30 parts of garlic bulbs, 10-30 parts of galangal, 45-55 parts of edible salt and young pigeons with net weight of 275-350g. Soy sauce, chicken essence, monosodium glutamate and sugar are canceled as core seasoning components, so that the natural sweetness of liquorice and momordica grosvenori can replace an artificial flavoring agent, and the composite fragrance of spices such as anise and cinnamon can cover the defect of single salty and delicious taste of a traditional marinating material; chinese herbal medicine composite fragrance needed by the braised squab can be reproduced, and the stewed squab is mellow and sweet in aftertaste and red and bright in natural color.

The invention discloses a production method of low-salt high-ammonia-nitrogen cost-reducing soy sauce, and relates to the technical field of seasonings. The production method comprises the following steps: mixing salt water into finished koji after a koji making stage, discharging the koji, preparing mash, adding cured and crushed soybeans in the process, and carrying out heat preservation and fermentation. According to the method, residual enzyme active resources in the existing starter propagation process are utilized, and a proper amount of cured soybeans are added in the fermentation process for secondary utilization. Substrate adaptation and technological parameters are cooperatively regulated and controlled, so that surplus enzyme activity is fully utilized, meanwhile, the inner surface area of the cured soybeans is increased, decomposition and utilization of enzymes and microorganisms are facilitated, and the enzyme-substrate contact efficiency is remarkably improved. The fermentation temperature, the fermentation duration and the concentration of saline water are optimized, the utilization rate of enzyme activity is maximized, macromolecules such as protein are converted more efficiently, the fermentation cost is remarkably reduced, and the fermentation period is shortened. The salt content of the produced soy sauce is 8.92 g / 100 mL, the amino acid nitrogen content is 1.374 g / 100 mL, the total nitrogen content is 2.223 g / 100 mL, and a solution is provided for production of the low-salt high-freshness soy sauce.

1. The name of this design product: oil sprayer. 2. Purpose of the product with this design: This product with this design is used to hold cooking oil, soy sauce or other liquids, and can also spray oil or mist. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the key points of the design: Design 1 3D drawing. 5. Designate Design 1 as the base design.

The invention relates to the technical field of food, and particularly discloses a sauced base material and a preparation method thereof. According to the sauced base material and the preparation method thereof provided by the invention, supercritical extraction is combined with a molecular distillation fractionation technology, sauced key substances are extracted from soy sauce cakes in stages, and then the sauced base material is prepared by compounding. According to the technical scheme, the soy sauce by-product soy sauce residues are used as raw materials, the preparation period is short, the production cost is reduced, and high-value utilization of soy sauce brewing by-products is achieved. The sauced base material prepared by the scheme is obvious in salty sauced flavor and balanced and full in fragrance, can be used in soy sauce production, and can remarkably improve the fragrance, the salty taste and the overall flavor of soy sauce and improve the product quality.

The invention provides torulopsis variabilis and application thereof. Specifically, the invention provides torulopsis variabilis with the preservation number of CGMCC (China General Microbiological Culture Collection Center) NO.29589. The invention also provides a culture and a leavening agent containing the strain, a method for preparing soy sauce and increasing the soy sauce ketone content in the soy sauce by using the torulopsis variabilis, the obtained soy sauce, condiments and foods containing the soy sauce, and application of the strain. The torulopsis variabilis disclosed by the invention is used for fermenting the soy sauce under a high-salt condition, so that the content of a flavor substance soy sauce ketone in the soy sauce can be increased, the flavor of the soy sauce is enhanced, meanwhile, the soy sauce can restore the natural color of dipping and cold vegetable dishes in sauce, the thick greasy feeling brought to the dishes by deep color is reduced, and the overall sensory effect of the dishes is improved.