CN103960639A - Method for producing high-salt dilute soy sauce by multi-strain synergistic fermentation - Google Patents
Method for producing high-salt dilute soy sauce by multi-strain synergistic fermentation Download PDFInfo
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- 238000000855 fermentation Methods 0.000 title claims abstract description 92
- 230000004151 fermentation Effects 0.000 title claims abstract description 91
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 37
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 230000002195 synergetic effect Effects 0.000 title claims abstract description 11
- 241000228245 Aspergillus niger Species 0.000 claims abstract description 38
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 37
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 37
- 235000015067 sauces Nutrition 0.000 claims abstract description 22
- 239000007858 starting material Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 241000191996 Pediococcus pentosaceus Species 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000005086 pumping Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 100
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 44
- 235000010469 Glycine max Nutrition 0.000 claims description 43
- 244000068988 Glycine max Species 0.000 claims description 42
- 238000012258 culturing Methods 0.000 claims description 33
- 238000003756 stirring Methods 0.000 claims description 24
- 235000013312 flour Nutrition 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000002245 particle Substances 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 13
- 238000011081 inoculation Methods 0.000 claims description 12
- 238000010411 cooking Methods 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
- 238000009423 ventilation Methods 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 238000003892 spreading Methods 0.000 claims description 6
- 230000007480 spreading Effects 0.000 claims description 6
- 238000009736 wetting Methods 0.000 claims description 6
- 238000005273 aeration Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 230000004763 spore germination Effects 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims 2
- 230000000737 periodic effect Effects 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 241000235348 Schizosaccharomyces japonicus Species 0.000 abstract description 4
- 150000002148 esters Chemical class 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 150000001875 compounds Chemical class 0.000 abstract 1
- 239000012267 brine Substances 0.000 description 8
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 8
- 210000001822 immobilized cell Anatomy 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
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- 238000013124 brewing process Methods 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 241000235033 Zygosaccharomyces rouxii Species 0.000 description 2
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- 238000013329 compounding Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
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- 239000012535 impurity Substances 0.000 description 2
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- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 230000014075 nitrogen utilization Effects 0.000 description 2
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- 241000235645 Pichia kudriavzevii Species 0.000 description 1
- 244000184734 Pyrus japonica Species 0.000 description 1
- 241000235346 Schizosaccharomyces Species 0.000 description 1
- 241000500334 Tetragenococcus Species 0.000 description 1
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- 230000007613 environmental effect Effects 0.000 description 1
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- 235000011194 food seasoning agent Nutrition 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
- A23V2400/427—Pentosaceus
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- Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
A method for producing high-salt dilute soy sauce by multi-strain synergistic fermentation comprises the following steps of starter preparation, raw material treatment, starter propagation, mash preparation, fermentation, oil pumping, blending, sterilization and packaging, wherein aspergillus oryzae and aspergillus niger are used for compound starter propagation during starter propagation preparation, and Schizosaccharomyces japonicus and pediococcus pentosaceus are properly added during the fermentation process of the mash. The method for producing the high-salt dilute soy sauce by multi-strain synergistic fermentation has the characteristics of high utilization rate of raw material protein and low cost, and the produced soy sauce has strong sauce fragrance, mellow ester fragrance and sufficient delicate flavor.
Description
Technical Field
The invention relates to a production method of high-salt liquid-state brewed soy sauce, in particular to a method for producing high-salt liquid-state soy sauce by multi-strain synergistic fermentation.
Background
Soy sauce, as a long-standing fermented seasoning, has been used for over 3000 years so far, and consumers are distributed all over the world. At present, the situation that various soy sauce brewing processes coexist exists in China, but the production of high-quality soy sauce mainly depends on a high-salt dilute state brewing process, and the soy sauce brewed by the process has the advantages of strong sauce fragrance, bright reddish brown color, delicious and pure taste and the like. However, compared with the prior countries such as Japan, the existing high-salt dilute brewing process in China still has the defects of low utilization rate of raw material protein, deviation of aroma and taste, unstable product flavor and the like.
Chinese patent application publication No. CN101731568A discloses a method for preparing high-salt dilute soy sauce by immobilized cell fermentation, which comprises the following steps: (1) preparing soy sauce by using a traditional high-salt dilute state fermentation method to prepare a soy sauce stock solution fermented for 60-90 days for later use; (2) respectively preparing four strains of activated torulopsis, zygosaccharomyces rouxii, candida krusei and tetragonococcus soy sauce into immobilized cell particles; (3) compounding the immobilized cell particles of the four strains of the Torulopsis globulosa, the Saccharomyces rouxii, the Candida savagenesis and the Tetragenococcus soy sauce prepared in the step (2) to obtain mixed immobilized cell particles; then inoculating the mixed immobilized cell particles into the high-salt dilute fermented soy stock solution obtained in the step (1) for fermentation; (4) after the fermentation is finished, separating the fermented mature high-salt liquid fermented soy sauce from the immobilized cell particles to obtain a high-salt liquid fermented soy sauce finished product. The method can improve the flavor of dilute soy sauce. The invention aims to provide another production method of high-salt dilute soy sauce which can effectively improve the utilization rate of raw material protein of the high-salt dilute brewed soy sauce and improve the flavor of the soy sauce.
Disclosure of Invention
The invention provides a method for producing high-salt dilute soy sauce by multi-strain synergistic fermentation for overcoming the defects in the prior art, the method has the characteristics of high utilization rate of raw material protein and low cost, and the produced soy sauce has strong sauce flavor, mellow ester flavor and sufficient delicate flavor.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for producing high-salt dilute soy sauce by multi-strain synergistic fermentation comprises the following steps,
1) preparing the koji
1.1) preparing a koji material;
1.2) inoculation and seed starter preparation: respectively and independently inoculating aspergillus oryzae and aspergillus niger to the koji material prepared in the step 1.1), and respectively culturing to prepare aspergillus oryzae koji and aspergillus niger koji; cooling the koji material obtained in the step 1.1) to about 30 ℃ and then inoculating preferably;
the inoculation amount of the aspergillus oryzae and the aspergillus niger in the step 1.2) only needs to ensure that the quality of the prepared seed koji can meet the requirements according to the actual conditions. The prepared aspergillus oryzae and aspergillus niger mother starter has the following quality requirements: the hypha is developed, the spores are dense, and the number of the spores reaches 109More than one spore/g dry basis, the spore germination rate reaches more than 90 percent. After the Aspergillus oryzae and Aspergillus niger mother liquors reach the quality requirement, inoculating according to the following step 2.4) to obtain the koji. It is particularly preferred that the koji is prepared by inoculating the koji mold and the Aspergillus niger mold under the condition that the difference between the number of spores and the germination rate is not large.
2) Preparing into koji
2.1) taking the soybeans after disease removal and impurity removal screening, soaking the soybeans in warm water at 40-50 ℃ for 5-6h to ensure that the soybeans completely absorb water and expand, slightly pinching the soybeans with fingers to open the soybeans, draining the water, then cooking the soybeans at high pressure of 0.1Mpa, taking out the soybeans after cooking, and cooling the soybeans for later use; the amount of the warm water is preferably more than 3 times of the weight of the soybeans, and the high-pressure cooking time can be controlled to be about 20 min;
2.2) selecting unpeeled wheat, grinding the unpeeled wheat into flour, and drying for later use;
2.3) respectively weighing the soybeans processed in the step 2.1) and the flour prepared in the step 2.2) as raw materials of koji-making materials for later use, wherein the weighed flour accounts for 25 percent of the dry weight of the weighed soybeans;
2.4) inoculation: inoculating Aspergillus oryzae koji and Aspergillus niger koji prepared in step 1.2) into the flour weighed in step 2.3), mixing uniformly, adding into the soybean weighed in step 2.3), and stirring uniformly to make each soybean uniformly cover the flour;
2.5) spreading and culturing the koji material inoculated with the aspergillus oryzae koji and the aspergillus niger koji to obtain finished koji; quality requirement of finished koji: the hyphae are developed, the spores are dense, and the phenomena of sticky feeling and yeast burning are avoided;
3) making mash and fermenting
3.1) preparing mash, preparing saline water with the total mass being 2.5 times of that of the yeast prepared in the step 2.5), wetting the yeast with a little saline water, stirring the materials into a fermentation tank, and then pouring the residual saline water into the fermentation tank; the brine is preferably brine with the mass concentration of 18%;
3.2) fermentation: fermenting the sauce mash prepared in the step 3.1), wherein the total fermentation time is 150-180 days, and the fermentation is divided into three stages of pre-fermentation, middle-stage fermentation and later-stage fermentation; wherein,
the pre-fermentation stage is the first 70 days of fermentation, the fermentation room temperature is controlled at 28-30 ℃, and ventilation stirring is carried out in the fermentation process;
② the middle stage of fermentation is 70-100 days of fermentation, when the sauce mash is fermented for 70 days, adding 7.5% volume fraction and 1 × 10 concentration8Schizosaccharomyces japonicus (Schizosaccharomyces japonica) per mL, and a volume fraction of 2.5% and a concentration of 1X 108Uniformly stirring the Periococcus pentosaceus (Pediococcus pentosaceus) in a ventilation way, and then periodically stirring in a ventilation way;
the later fermentation stage is from the 100 th day to the end of fermentation;
4) after the fermentation of the sauce mash is finished, oil pumping, blending, sterilizing and packaging are carried out.
The Aspergillus niger is Aspergillus niger As3.350. Aspergillus niger is commercially available, for example from the institute for microorganisms, Guangdong province. The Aspergillus oryzae is a strain commonly used in the brewing industry of China, and the Huniang 3042 Aspergillus oryzae is used.
Further, the step 1.1) is to prepare the koji material according to the following method: uniformly mixing bran, bean cake powder and flour according to the mass percentage of 80%, 10% and 10% to form a mixture, wetting the mixture with clear water, then cooking the mixture under the high pressure of 0.1Mpa, taking out the cooked mixture, spreading the cooked mixture and cooling the cooked mixture in the air. Wherein the dosage of the clear water is preferably 1 time of the amount of the mixture; the high-pressure cooking time can be controlled to be about 30 min.
Further, in the step 1.2), after aspergillus oryzae is inoculated to the koji material prepared in the step 1.1), the aspergillus oryzae is cultured according to the following steps to prepare aspergillus oryzae koji: after aspergillus oryzae is inoculated on a koji material, culturing the koji material in an environment with the temperature of 28-30 ℃ and the relative humidity of 90-95%, culturing the koji material for 20 hours, whitening the koji material, increasing the temperature of the koji material, turning the koji material for the first time when the koji material begins to cake, scattering the koji material to particles with the size of 2-3 mm as much as possible when the koji material is turned, reducing the temperature of the koji material to 36-38 hours when the koji material is tried to have no obvious heating feeling by hand, continuing culturing the koji material for 36-38 hours, slightly turning the koji material into yellow green, turning the koji material for the second time when the koji material is agglomerated for the second time, scattering the koji material to particles with the size of 2-3 mm, and then.
Further, after the aspergillus niger is inoculated to the koji material prepared in the step 1.1) in the step 1.2), the aspergillus niger is cultured according to the following steps to prepare the aspergillus niger koji material: after aspergillus niger is inoculated to a koji material, the koji material is cultured in an environment with the temperature of 30-32 ℃ and the relative humidity of 90-95%, the culture lasts for 24 hours, the koji material turns white, the temperature of the koji rises, the first koji turning is carried out when the koji material starts to cake, the koji material is scattered to particles with the size of 2-3 mm when the koji turning is carried out, the temperature of the koji is reduced until no obvious heating feeling is caused by probing with hands, the culture is continued for 36-40 hours, a small amount of black spores appear on the surface of the koji material, the second koji turning is carried out when the koji material cakes for the second time, the koji material is scattered to particles with the size of 2-3 mm, and the culture is continued for 72 hours.
In the step 2.4), the inoculation amounts of the aspergillus oryzae and aspergillus niger are respectively 0.4% and 0.1% of the dry weight of the koji material (the sum of the dry weights of the soybean and the flour weighed in the step 2.3).
Further, the step 2.5) of culturing comprises the following steps: spreading the koji material to 25-30cm, culturing at the constant temperature of 30 ℃ and the relative humidity of 90-95% in a culture environment, turning the koji material for the first time when the koji material turns white and rises in temperature and starts to cake when the koji material is cultured for 20 hours, scattering the koji material until each soybean is granular when the koji material turns over, reducing the koji temperature to below 35 ℃, continuing culturing for 36 hours, turning the koji material for the second time when the koji material is caked for the second time, scattering the koji material until each soybean is granular, ventilating and dehumidifying at the same time, reducing the relative humidity of the environment to 80-85%, and continuing culturing for 72 hours.
Preferably, in the pre-fermentation stage of step 3.2), the aeration stirring is performed every 3 days for the first 15 days of fermentation, every 5 days for the 16 th to 31 th days of fermentation, and every 7 days for the 32 th to 70 th days of fermentation. In the early stage of fermentation, frequent stirring and ventilation are carried out to prevent the product temperature from being too high in the early stage of fermentation to influence the decomposition of protein.
Preferably, in the middle-stage fermentation stage of the step 3.2), the regular ventilation stirring is performed once every 3 to 5 days. After adding Schizosaccharomyces japonicus and Pediococcus pentosaceus, aeration is performed at a proper time, and an appropriate aerobic condition is prepared for the propagation of the yeast and the lactic acid bacteria.
Preferably, in the later fermentation stage of the step 3.2), the fermentation is not performed with ventilation and stirring once every 5 to 7 days, so that the microorganisms in the sauce mash are uniformly distributed through stirring, and possible bacterial films on the surface of the sauce mash are scattered. The sauce mash is in an anaerobic environment without continuous ventilation in the later fermentation period so as to promote the sauce mash to be mature.
The technical scheme provided by the invention has the following beneficial effects:
1. the invention produces high-salt dilute soy sauce by multi-strain synergistic fermentation, prepares the koji by compounding aspergillus oryzae and aspergillus niger, and properly adds salt-tolerant yeast (Schizosaccharomyces japonicus) and lactic acid bacteria (pediococcus pentosaceus) in the later soy sauce fermentation process, thereby effectively improving the utilization rate of raw material protein and the product quality. The total nitrogen utilization rate of the soy sauce mash in a fermentation period of 30 days can reach 82.21 percent, which is 35 percent higher than that of single strain fermentation; the content of amino acid nitrogen in the product reaches 1.162g/100ml, which is 7.8 percent higher than that in single strain fermentation.
2. Adding yeast (Schizosaccharomyces japonicus) and lactic acid bacteria (pediococcus pentosaceus) into the soy sauce mash for about 70 days, increasing the fragrance of the soy sauce, continuing to perform late fermentation for 150-180 days, and filtering and sterilizing to obtain the soy sauce product with excellent quality.
3. The method for producing the high-salt dilute soy sauce by the multi-strain synergistic fermentation has the characteristics of high conversion rate and utilization rate of raw materials, low cost, strong sauce flavor of the product, mellow ester flavor and sufficient delicate flavor.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solution of the present invention is further explained with reference to fig. 1 and the embodiment.
Example 1
A method for producing high-salt dilute soy sauce by multi-strain synergistic fermentation comprises the following steps,
1) preparing the koji
1.1) preparing a koji material: uniformly mixing 80% of bran, 10% of bean cake powder and 10% of flour by mass percent to form a mixture, wetting the mixture for 30min by 1 time of clear water, then cooking for 30min at high pressure of 0.1Mpa, taking out after cooking, scattering and cooling;
1.2) inoculation and seed starter preparation: after the koji material prepared in the step 1.1) is cooled to about 30 ℃, inoculating the koji material on the Huniang 3042 Aspergillus oryzae and Aspergillus niger As3.350 respectively and independently, and culturing respectively to prepare Aspergillus oryzae koji and Aspergillus niger koji;
wherein, after inoculating aspergillus oryzae, the aspergillus oryzae is cultured and managed according to the following steps to prepare aspergillus oryzae koji: inoculating aspergillus oryzae, culturing in an environment with the temperature of 28-30 ℃ and the relative humidity of 90-95%, culturing for about 20 hours, turning white yeast materials, rising the temperature of the yeast, turning the yeast for the first time when the yeast begins to cake, scattering the yeast materials to particles with the size of 2-3 mm as much as possible when the yeast is turned, cooling the yeast to the temperature which is not obviously heated by manual probing, continuously culturing for about 36-38 hours, slightly turning the yeast materials into yellow green, turning the yeast for the second time when the yeast slightly cakes for the second time, scattering the yeast materials to particles with the size of 2-3 mm, and then continuously culturing for about 72 hours;
2. inoculation of Aspergillus niger followed by culture management to prepare Aspergillus niger starter: culturing in an environment with the temperature of 30-32 ℃ and the relative humidity of 90-95% after inoculation, culturing for about 24 hours, turning white the yeast material, raising the temperature of the yeast, turning the yeast for the first time when the yeast begins to cake, scattering the yeast material to particles with the size of 2-3 mm as much as possible when the yeast is turned, reducing the temperature of the yeast until the yeast is tried by hands and has no obvious heating feeling, continuously culturing for about 36-40 hours, generating a small amount of black spores on the surface of the yeast material, turning the yeast for the second time when the yeast slightly cakes for the second time, scattering the yeast material to particles with the size of 2-3 mm, and then continuously culturing for about 72 hours;
the prepared aspergillus oryzae and aspergillus niger mother starter has the following quality requirements: the hypha is developed, the spores are dense, and the number of the spores reaches 109The germination rate of spores reaches more than 90% per gram of dry base, and aspergillus oryzae and aspergillus niger mother starter which meet the quality requirement are inoculated according to the following steps to prepare the starter.
2) Preparing into koji
2.1) taking the screened soybeans after disease removal and impurity removal, soaking the soybeans in 4 times of warm water at 40-50 ℃ for about 5-6h to ensure that the soybeans completely absorb water and expand, slightly pinching the soybeans with fingers to open the soybeans, draining the water, cooking the soybeans for 20min at a high pressure of 0.1Mpa, taking out the soybeans after cooking, and cooling the soybeans for later use;
2.2) selecting unpeeled wheat, grinding the unpeeled wheat into rough flour, and drying for later use;
2.3) respectively weighing the soybeans processed in the step 2.1) and the flour prepared in the step 2.2) as raw materials of koji-making materials, wherein the weighed flour accounts for 25 percent of the dry weight of the weighed soybeans;
2.4) inoculation: inoculating the aspergillus oryzae koji and aspergillus niger koji prepared in the step 1.2) into the flour weighed in the step 2.3), wherein the inoculation amounts of the aspergillus oryzae koji and the aspergillus niger koji are respectively 0.4% and 0.1% of the dry weight of the koji (the total dry weight of the soybean and the flour); after being uniformly mixed, the mixture is stirred into the soybeans weighed in the step 2.3) and is uniformly stirred so that each soybean is uniformly covered with flour;
2.5) culturing: spreading the koji material obtained in the step 2.4) to a thickness of 25-30cm, culturing in a disc koji making machine or a koji making chamber at a constant temperature of 30 ℃ and a relative humidity of 90-95%, when the culture is carried out for 20h, whitening the koji material, raising the temperature of the koji, turning the koji for the first time when the koji is agglomerated, scattering the koji material as much as possible until each soybean is granular when the koji is turned, reducing the temperature of the koji to below 35 ℃, continuing to culture for 36h, turning the koji for the second time when the second slight agglomeration occurs, scattering the koji material until each soybean is granular, ventilating and dehumidifying, reducing the environmental relative humidity to 80-85%, and continuing to culture for 72 h;
quality requirement of finished koji: the hyphae are developed, the spores are dense, and the phenomena of sticky feeling and yeast burning are avoided;
3) making mash and fermenting
3.1) preparing mash, namely preparing 18% strong brine by using cool boiled water, wherein the total mass of the brine is 2.5 times of that of the yeast prepared in the step 2.5), properly wetting the yeast by using a small amount of brine, stirring the materials into a fermentation tank, then pouring the residual brine into the fermentation tank (pouring the residual brine along the wall, and taking care not to raise spores as much as possible), and slightly stirring the mixture until the brine is submerged in the yeast as much as possible;
3.2) fermentation: fermenting the sauce mash prepared in the step 3.1), wherein the total fermentation time is 180 days (in practice, the total fermentation time can be controlled to be 150-180 days), and the fermentation is divided into three stages of pre-fermentation, middle-stage fermentation and later-stage fermentation; wherein,
the first fermentation stage is the first 70 days of fermentation, the fermentation room temperature is controlled to be 28-30 ℃, the first 15 days are ventilated and stirred once every 3 days, the first 16-31 days are ventilated and stirred once every 5 days, and the second 32-70 days are ventilated and stirred once every 7 days;
② the middle stage of fermentation is 70-100 days of fermentation, when the sauce mash is fermented for 70 days, adding 7.5% volume fraction and 1 × 10 concentration8Schizosaccharomyces japonicus per mL, and 2.5% volume fraction, 1X 10 concentration8Ventilating and stirring the pediococcus pentosaceus per mL uniformly, and then ventilating and stirring once every 3-5 days;
and thirdly, in the later fermentation stage, the fermentation is carried out from the 100 th day to the end of the fermentation, the fermentation is not carried out once every 5 to 7 days by ventilation, the microorganisms in the sauce mash are uniformly distributed by stirring, and a bacterial film possibly appearing on the surface of the sauce mash is scattered.
4) Oil pumping: after the sauce mash fermentation is finished, extracting the raw sauce in a squeezing mode.
5) Blending: after precipitation and filtration, the raw soy sauce is blended into soy sauce products with different grades according to the requirement.
6) And (3) sterilization: heating and sterilizing at 60 deg.C for 30 min.
9) Packaging: filling into bottles.
According to detection, in the embodiment, the total nitrogen utilization rate of the sauce mash reaches 82.21% in a fermentation period of 30 days. The obtained soy sauce contains amino acid nitrogen 1.162g/100 ml. The product obtained by the embodiment has strong sauce flavor, mellow ester flavor and sufficient delicate flavor.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, so that any simple modification, equivalent change and modification made to the above embodiment according to the technical spirit of the present invention will still fall within the scope of the technical solution of the present invention without departing from the content of the technical solution of the present invention.
Claims (9)
1. A method for producing high-salt dilute soy sauce by multi-strain synergistic fermentation is characterized by comprising the following steps,
1) preparing a seed starter;
1.1) preparing a koji material;
1.2) inoculation and seed starter preparation: respectively inoculating Aspergillus oryzae and Aspergillus niger to the koji material prepared in step 1.1), and respectively culturing to obtain Aspergillus oryzae koji and Aspergillus niger koji, wherein the obtained Aspergillus oryzae koji and Aspergillus niger koji require that the number of spores of the koji mold and Aspergillus niger koji reaches 109More than one spore/g dry basis, the spore germination rate reaches 90 percentThe above step (1);
2) preparing into koji
2.1) soaking soybean in warm water of 40-50 ℃ for 5-6h to ensure that the soybean completely absorbs water and expands, slightly pinching with fingers to open the soybean, draining water, steaming at 0.1Mpa, taking out the soybean after steaming, and cooling for later use;
2.2) selecting unpeeled wheat, grinding the unpeeled wheat into flour, and drying for later use;
2.3) respectively weighing the soybeans processed in the step 2.1) and the flour prepared in the step 2.2) as raw materials of koji-making materials for later use, wherein the weighed flour accounts for 25 percent of the dry weight of the weighed soybeans;
2.4) inoculation: inoculating the aspergillus oryzae mother starter and the aspergillus niger mother starter prepared in the step 1.2) into the flour weighed in the step 2.3), uniformly mixing, then stirring into the soybeans weighed in the step 2.3), and uniformly stirring to ensure that each soybean is uniformly covered with the flour, wherein the inoculation amounts of the aspergillus oryzae mother starter and the aspergillus niger mother starter are respectively 0.4% and 0.1% of the dry weight sum of the soybeans and the flour weighed in the step 2.3);
2.5) spreading the koji material inoculated with the aspergillus oryzae koji and the aspergillus niger koji and culturing for 72 hours to obtain finished koji;
3) making mash and fermenting
3.1) preparing mash, preparing saline water with the total mass being 2.5 times of that of the yeast prepared in the step 2.5), wetting the yeast with a little saline water, stirring the materials into a fermentation tank, and then pouring the residual saline water into the fermentation tank;
3.2) fermentation: fermenting the sauce mash prepared in the step 3.1), wherein the total fermentation time is 150-180 days, and the fermentation is divided into three stages of pre-fermentation, middle-stage fermentation and later-stage fermentation; wherein,
the pre-fermentation stage is the first 70 days of fermentation, the fermentation room temperature is controlled at 28-30 ℃, and ventilation stirring is carried out in the fermentation process;
② the middle stage of fermentation is 70-100 days of fermentation, when the sauce mash is fermented for 70 days, adding 7.5% volume fraction and 1 × 10 concentration8Schizosaccharomyces japonicus per mL, and 2.5% volume fraction, 1X 10 concentration8Ventilating and stirring uniformly one/mL pediococcus pentosaceus, and then ventilating and stirring periodically;
the later fermentation stage is from the 100 th day to the end of fermentation;
4) after the fermentation of the sauce mash is finished, oil pumping, blending, sterilizing and packaging are carried out.
2. The method according to claim 1, wherein the aspergillus niger is aspergillus niger as3.350.
3. The method according to claim 1, characterized in that step 1.1) the koji material is prepared as follows: uniformly mixing bran, bean cake powder and flour according to the mass percentage of 80%, 10% and 10% to form a mixture, wetting the mixture with clear water, then cooking under high pressure of 0.1Mpa, taking out after cooking, scattering and cooling in the air.
4. The method according to claim 1, wherein aspergillus oryzae is inoculated to the koji material prepared in step 1.1) in step 1.2), and then cultured according to the following steps to prepare aspergillus oryzae koji: after aspergillus oryzae is inoculated on a koji material, culturing the koji material in an environment with the temperature of 28-30 ℃ and the relative humidity of 90-95% for 20 hours, turning the koji material for the first time when the koji material starts to cake, scattering the koji material to particles with the size of 2-3 mm when the koji material is turned, reducing the temperature of the koji material to the temperature which is not obviously heated by probing with hands, continuously culturing the koji material for 36-38 hours, turning the koji material for the second time when the koji material is agglomerated for the second time, scattering the koji material to particles with the size of 2-3 mm, and continuously culturing the koji material for 72 hours.
5. The method according to claim 1, characterized in that aspergillus niger is inoculated to the koji material prepared in step 1.1) in step 1.2), and then cultured according to the following steps to prepare aspergillus niger koji: inoculating Aspergillus niger to a koji material, culturing at 30-32 ℃ and a relative humidity of 90% -95% for 24h, turning the koji material for the first time when the koji material begins to cake, scattering the koji material to particles with the size of 2-3 mm when the koji material is turned, cooling the koji material until the koji material is tentatively tested by hands without obvious heating feeling, continuously culturing for 36-40 h, turning the koji material for the second time when the koji material is caked for the second time, scattering the koji material to particles with the size of 2-3 mm, and continuously culturing for 72 h.
6. The method according to claim 1, wherein the culturing of step 2.5) comprises the steps of: spreading the yeast material to 25-30cm, culturing at a constant temperature of 30 ℃ and a relative humidity of 90-95% in a culture environment, turning the yeast material for the first time when the yeast material begins to cake after culturing for 20 hours, scattering the yeast material until each soybean is granular when the yeast material is turned, cooling the yeast material to below 35 ℃, continuing culturing for 36 hours, turning the yeast material for the second time when the yeast material is caked for the second time, scattering the yeast material until each soybean is granular, ventilating and dehumidifying at the same time, reducing the relative humidity of the environment to 80-85%, and continuing culturing for 72 hours.
7. The method as claimed in claim 1, wherein in the pre-fermentation stage of step 3.2), the aeration stirring is performed every 3 days for the first 15 days of fermentation, every 5 days for the 16 th to 31 th days of fermentation, and every 7 days for the 32 th to 70 th days of fermentation.
8. The method as claimed in claim 1, wherein the periodic aeration stirring is performed every 3 to 5 days during the middle stage of the fermentation in step 3.2).
9. The method as claimed in claim 1, wherein the post-fermentation stage of step 3.2) is carried out without aeration stirring every 5 to 7 days.
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