CN103960639A - Method for producing high-salt diluted soybean sauce through cooperative fermentation of multiple strains - Google Patents

Method for producing high-salt diluted soybean sauce through cooperative fermentation of multiple strains Download PDF

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Publication number
CN103960639A
CN103960639A CN201410206105.2A CN201410206105A CN103960639A CN 103960639 A CN103960639 A CN 103960639A CN 201410206105 A CN201410206105 A CN 201410206105A CN 103960639 A CN103960639 A CN 103960639A
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song
fermentation
bent
days
aspergillus niger
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CN201410206105.2A
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Chinese (zh)
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CN103960639B (en
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刘长海
陈穗
程世杰
杨敏
邓开野
胡锋
梁亮
刘占
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仲恺农业工程学院
广东美味鲜调味食品有限公司
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50Soya sauce
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2280/00Pediococcus
    • A23Y2280/55Pentosaceus

Abstract

The invention discloses a method for producing high-salt diluted soybean sauce through cooperative fermentation of multiple strains. The method comprises the following steps: preparing a mold starter, processing a raw material, making the starter, making mash, fermenting, oil-pumping, blending, sterilizing and packaging. Aspergillus oryzae and aspergillus niger are compounded to make the starter during the preparation of the mold starter, and Japanese schizosaccharomyces and pediococcus pentosaceus are properly added in a soy sauce mash fermentation process. The method for producing the high-salt diluted soybean sauce through cooperative fermentation of multiple strains, provided by the invention, has the characteristics of high raw material protein utilization rate, and low cost; the produced soy sauce is thick in flavor, mellow in grease flavor, and sufficient in delicate flavor.

Description

A kind of method of many synergistic bacteriums fermenting and producing high-salt dilute soy

Technical field

The present invention relates to a kind of production method of high-salt liquid-state brewing soy sauce, particularly a kind of method of many synergistic bacteriums fermenting and producing high-salt dilute soy.

Background technology

Soy sauce, as the time-honored fermented seasonings of one, has and exceedes history in 3000 so far, and consumer groups are now found everywhere through the world.The situation that China exists at present multiple Technology of Brewing Soy Sauce and deposits, but production quality sauce mainly relies on high-salt dilute brewage process, the soy sauce that this technique is brewageed has the delicious advantage such as pure of reddish brown bright, the flavour of aromatic strongly fragrant, the color and luster of sauce.But it is on the low side that the used high-salt dilute brewage process of China still exists material protein utilization rate compared with the technological precedence countries such as Japan, the defect such as fragrance, flavour deviation and product special flavour are unstable.

Publication number is that the Chinese patent application of CN101731568A discloses a kind of method that adopts immobilized cell fermentation to prepare high-salt dilute soy, it comprises the following steps: (1) prepares soy sauce with traditional high-salt dilute fermentation method, makes through the soy sauce stoste of fermentation in 60~90 days for subsequent use; (2) the learn from else's experience torulopsis, Lu Shi yeast of activation, raw fragrant Saite Candida and four kinds of bacterial classifications of soy sauce tetrads are made respectively immobilized cell particle; (3) the immobilized cell particle of getting the torulopsis, Lu Shi yeast, raw fragrant Saite Candida and the four kinds of bacterial classifications of soy sauce tetrads that make in step (2) carries out the composite mixed immobilization cell particle that obtains; Then mixed immobilization cell particle is seeded in the high-salt diluted state fermentation soy stoste of step (1) gained and ferments; (4), after fermentation ends, high-salt diluted state fermentation soy finished product will be obtained after the high-salt diluted state fermentation soy of this fermenting-ripening and immobilized cell separate particles.The method can promote high-salt dilute soy local flavor.The present invention aims to provide material protein utilization rate that another kind can effectively improve high-salt liquid-state brewing soy sauce, promotes the production method of the high-salt dilute soy of flavor of soy sauce.

Summary of the invention

The present invention is for overcoming the deficiencies in the prior art, a kind of method of many synergistic bacteriums fermenting and producing high-salt dilute soy is provided, the method has the advantages that material protein utilization rate is high, cost is low, aromatic strongly fragrant, the ester of the soy sauce sauce produced aromatic thick, delicate flavour is sufficient.

The present invention is for reaching its object, and the technical scheme of employing is as follows:

A method for many synergistic bacteriums fermenting and producing high-salt dilute soy, comprises the steps,

1) preparation kind of song

1.1) preparation kind of bent material;

1.2) inoculation and preparation are kind bent: by aspergillus oryzae and aspergillus niger independent inoculation step 1.1 respectively) the bent material of kind that makes, cultivate respectively to prepare the bent and aspergillus niger kind song of aspergillus oryzae kind; Step 1.1) the bent bent material of kind dry in the air and coolly inoculate again better to 30 DEG C of left and right;

Step 1.2) in the inoculum concentration of aspergillus oryzae and aspergillus niger only need guarantee that prepared its quality of kinds song can reach requirement according to actual conditions.Bent and its quality requirement of aspergillus niger kind song of prepared aspergillus oryzae kind is: mycelia prosperity, spore are dense, and spore count all reaches 10 9individual/more than g butt, spore germination rate all reaches more than 90%.In aspergillus oryzae kind, bent and aspergillus niger kind song reaches after quality requirement, more according to the following steps 2.4) inoculate and make song.In aspergillus oryzae kind, bent and both spore counts of aspergillus niger kind song and germination percentage difference are inoculated little and are made Qu Youjia.

2) be prepared into song

2.1) learn from else's experience except the soybean after disease, removal of impurities screening, used the emerge in worm water 5-6h of 40-50 DEG C, make the complete imbibition of soybean, and gently pinch and open with finger, after water is drained, with 0.1Mpa autoclaving, after boiling, taking-up is dried in the air cool for subsequent use; Its consumption of described warm water is preferably 3 times of amounts that exceed soybean quality, and the autoclaving time can be controlled in 20min left and right;

2.2) select the not wheat of peeling, worn into flour, dry for standby;

2.3) take respectively through step 2.1) soybean after treatment and step 2.2) flour made is as becoming bent material raw material for standby, and wherein, its quality of the flour taking is for being equivalent to 25% dry weight of taken soybean;

2.4) inoculation: in step 2.3) access step 1.2 in the flour that takes) the bent and aspergillus niger kind song of the aspergillus oryzae kind that makes, after mixing, admix step 2.3) in the soybean that takes, and mix thoroughly so that every soybean all uniform fold flour;

2.5) by having inoculated, aspergillus oryzae kind is bent spreads out and cultivates to obtain into song with the song material of aspergillus niger kind song; Become bent quality requirement: mycelia prosperity, spore is dense, without thickness sense and burning Qu Xianxiang;

3) wine with dregs processed, fermentation

3.1) wine with dregs processed, preparation gross mass is step 2.5) salt solution of 2.5 times of the one-tenth Qu Zhiliang that make, first use a little salt water-wet Cheng Qu, spice enters fermentation tank, then residual brine is poured in fermentation tank; Described salt solution is preferably the salt solution of mass concentration 18%;

3.2) fermentation: by step 3.1) the sauce wine with dregs that makes ferments, and fermentation total time is 150~180 days, and fermentation is divided into primary fermentation, fermentation in mid-term, three stages of later stage fermentation; Wherein,

1. the primary fermentation stage is first 70 days of fermentation, and fermenting cellar temperature control is at 28~30 DEG C, the stirring of ventilating in sweat;

2. mid-term fermentation stage for fermentation 70th~100 days during, in sauce wine with dregs fermentation during to 70 days, add wherein volume fraction 7.5%, concentration is 1 × 10 8the Japanese fission yeast (Schizosaccharomyces japonicus) of individual/mL, and volume fraction is 2.5%, concentration is 1 × 10 8the Pediococcus pentosaceus (Pediococcus pentosaceus) of individual/mL, ventilation stirs, and regularly ventilates and stirs afterwards;

3. the later stage fermentation stage is for fermenting the 100th day to fermentation ends;

4) after sauce wine with dregs fermentation ends, pump, dissolve, sterilizing, packaging.

Described aspergillus niger is aspergillus niger As3.350.Aspergillus niger can obtain by purchase, for example can be purchased from Guangdong Microbes Inst.Aspergillus oryzae used is the bacterial strain that China's brewery industry generally uses, and 3042 aspergillus oryzaes are made in Shanghai.

Further, described step 1.1) be prepared as follows kind of a bent material: wheat bran, beancake powder, flour are mixed to formation compound according to 80%, 10%, 10% mass percent, with the wetting compound of clear water, then with 0.1Mpa autoclaving, after boiling, take out beat spread dry in the air cool.Wherein, the consumption of clear water is preferably 1 times of amount of described compound; The autoclaving time can be controlled in 30min left and right.

Further, step 1.2) in aspergillus oryzae is inoculated in to step 1.1) after the bent material of the kind that makes, cultivate in accordance with the following steps to prepare aspergillus oryzae kind song: aspergillus oryzae is inoculated in after kind of bent material, at 28~30 DEG C, in relative humidity 90%~95% environment, cultivate, be cultured to 20h, bent material turns white, bent temperature rises, bent material turns over song for the first time while starting to lump, while turning over song, song material is broken up as far as possible to the size particles to 2~3mm, and make bent temperature drop to souning out with hand without obviously heating sensation, continue to be cultured to 36~38h, bent material glows yellow green slightly, when luming for the second time, bent material appearance turns over for the second time song, equally song material is broken up to the size particles to 2~3mm, then continue to be cultured to 72h.

Further, step 1.2) in aspergillus niger is inoculated in to step 1.1) after the bent material of the kind that makes, cultivate in accordance with the following steps to prepare aspergillus niger kind song: aspergillus niger is inoculated in after kind of bent material, at 30~32 DEG C, in relative humidity 90%~95% environment, cultivate, be cultured to 24h, bent material turns white, bent temperature rises, bent material turns over song for the first time while starting to lump, while turning over song, song material is broken up to the size particles to 2~3mm, and make bent temperature drop to souning out with hand without obviously heating sensation, continue to be cultured to approximately 36~40h, there is a small amount of black spore in bent material surface, when luming for the second time, bent material appearance turns over for the second time song, equally song material is broken up to the size particles to 2~3mm, then continue to be cultured to 72h.

Step 2.4) in, the access amount of aspergillus oryzae kind song, aspergillus niger kind song is respectively 0.4%, 0.1% of bent material dry weight (the dry weight summation of the soybean that step 2.3 takes and flour).

Further, step 2.5) step of cultivating comprises: song material spread out into after 25-30cm, 30 DEG C of culture environment constant temperature, under relative humidity 90%~95% condition, cultivate, when being cultured to 20h, bent material turns white, bent temperature rises, bent material turns over song for the first time while starting to lump, while turning over song, song material is broken up to every soybean and be graininess, and make below bent temperature drop to 35 DEG C, continue to be cultured to 36h, when luming for the second time, bent material appearance turns over for the second time song, equally song material is broken up to every soybean and be graininess, ventilation drying simultaneously, envionmental humidity is down to 80%~85%, then continue to be cultured to 72h.

Preferably, in step 3.2) the primary fermentation stage, what described carrying out ventilated and stir as fermentation ventilated and stirs once every 3 days for first 15 days, within 16th~31 days of fermentation, ventilated and stirred once every 5 days, within 32nd~70 days, ventilated and stirred once every 7 days.Earlier fermentation, frequently stirs and ventilates, and to prevent the initial stage product temperature excess Temperature that ferments, affects the decomposition of protein.

Preferably, in step 3.2) fermentation stage in mid-term, described regular ventilation is stirred as ventilating and stir once every 3~5 days.Adding appropriate timing ventilation after Japanese fission yeast and Pediococcus pentosaceus, is yeast and the suitable aerobic conditions of lactic acid bacteria breeding manufacture.

Preferably, in step 3.2) the later stage fermentation stage, every stuffy stirring in 5~7 days once, impel microorganism in sauce wine with dregs to be uniformly distributed by stirring, and break up the mycoderm that sauce wine with dregs surface may occur.The fermentation later stage ventilates without continuing, and makes sauce wine with dregs under anaerobic environment, to impel sauce wine with dregs maturation.

Technical scheme provided by the invention has following beneficial effect:

1, the present invention is by many synergistic bacteriums fermenting and producing high-salt dilute soy, by aspergillus oryzae and the compound koji of aspergillus niger, and in later stage sauce fermentation process, suitably add salt tolerant yeast (Japanese fission yeast) and lactic acid bacteria (Pediococcus pentosaceus), can effectively improve utilization rate and the product quality of material protein.Sauce wine with dregs full nitrogen use efficiency in the yeast phase of 30 days can reach 82.21%, during than single strain fermentation, exceeds 35%; In product, the content of amino-acid nitrogen reaches 1.162g/100ml, during than single strain fermentation, exceeds 7.8%.

2, within about 70 days, add saccharomycete (Japanese fission yeast) and lactic acid bacteria (Pediococcus pentosaceus) in sauce wine with dregs fermentation, increase soy sauce fragrance, continue later stage fermentation to 150~180 day, after filtration, the soy sauce that obtains of sterilization is superior in quality.

3, the method for many synergistic bacteriums fermenting and producing high-salt dilute soy of the present invention, has that feed stock conversion and utilization rate are high, cost is low, product sauce is aromatic strongly fragrant, and ester is aromatic thick, the feature of delicate flavour abundance.

Brief description of the drawings

Fig. 1 is process chart of the present invention.

Detailed description of the invention

Below in conjunction with accompanying drawing 1 and embodiment, technical scheme of the present invention is described further.

Embodiment 1

A method for many synergistic bacteriums fermenting and producing high-salt dilute soy, comprises the steps,

1) preparation kind of song

1.1) preparation kind of bent bent material: the wheat bran of mass percent 80%, 10% beancake powder, 10% flour are mixed to formation compound, with 1 times of wetting compound 30min of amount clear water, then with 0.1Mpa autoclaving 30min, after boiling taking-up beat spread dry in the air cool;

1.2) inoculation and preparation are kind bent: treat step 1.1) the bent material of kind that makes dries in the air cool to approximately 30 DEG C of left and right, 3042 aspergillus oryzaes and aspergillus niger As3.350 inoculation kind of bent material separately is respectively made in Shanghai, cultivate respectively to prepare the bent and aspergillus niger kind song of aspergillus oryzae kind;

Wherein, 01 inoculations are cultivated management after aspergillus oryzaes as follows to prepare aspergillus oryzae kind song: aspergillus oryzae inoculate after in 28~30 DEG C, in relative humidity 90%~95% environment, cultivate, be cultured to about 20h, bent material turns white, bent temperature rises, while starting to lump, turn over for the first time song, turn over Qu Shiying song material is broken up to the size particles to 2~3mm as far as possible, and make bent temperature drop to souning out with hand without obviously heating sensation, continue to be cultured to approximately 36~38h, bent material glows yellow green slightly, when slightly luming for the second time, appearance turns over for the second time song, equally song material is broken up to the size particles to 2~3mm, then continue to be cultured to about 72h,

After 2 zero inoculated aspergillus niger, cultivate as follows management to prepare aspergillus niger kind song: after inoculation in 30~32 DEG C, in relative humidity 90%~95% environment, cultivate, be cultured to about 24h, bent material turns white, bent temperature rises, while starting to lump, turn over for the first time song, turn over Qu Shiying song material is broken up to the size particles to 2~3mm as far as possible, and make bent temperature drop to souning out with hand without obviously heating sensation, continue to be cultured to approximately 36~40h, there is a small amount of black spore in bent material surface, when slightly luming for the second time, appearance turns over for the second time song, equally song material is broken up to the size particles to 2~3mm, then continue to be cultured to about 72h,

Bent and its quality requirement of aspergillus niger kind song of prepared aspergillus oryzae kind is: mycelia prosperity, spore are dense, and spore count all reaches 10 9individual/more than g butt, spore germination rate all reaches more than 90%, and reach the bent and aspergillus niger kind song of the aspergillus oryzae kind of quality requirement and inoculate according to the following steps and make song.

2) be prepared into song

2.1) screening of learning from else's experience, except the soybean after sick, removal of impurities, is used the about 5-6h of emerge in worm water of 40-50 DEG C of 4 times of amounts, make the complete imbibition of soybean, and gently pinch and open with finger, after water is drained, with 0.1Mpa autoclaving 20min, after boiling, taking-up is dried in the air cool for subsequent use;

2.2) select the not wheat of peeling, worn into batch flour, dry for standby;

2.3) take respectively through step 2.1) soybean after treatment and step 2.2) flour made is as becoming bent material raw material, and wherein, its quality of the flour taking is for being equivalent to 25% dry weight of taken soybean;

2.4) inoculation: in step 2.3) access step 1.2 in the flour that takes) the bent and aspergillus niger kind song of the aspergillus oryzae kind that makes, wherein, aspergillus oryzae kind access amount bent and aspergillus niger kind song is respectively and is equivalent to 0.4%, 0.1% of bent material dry weight (soybean and flour dry weight summation); After mixing, admix step 2.3) in the soybean that takes, and mix thoroughly so that every soybean all uniform fold flour;

2.5) cultivate: by step 2.4) song material to spread into 25-30cm out thick, 30 DEG C of constant temperature in koji making disc machine or koji chamber, relative humidity 90%~95% is cultivated, while being cultured to 20h, bent material turns white, bent temperature rises, while starting to lump, turn over for the first time song, turning over Qu Shiying breaks up song material to every soybean as far as possible and is graininess, and make below bent temperature drop to 35 DEG C, continue to be cultured to 36h, when slightly luming for the second time, appearance turns over for the second time song, equally song material is broken up to every soybean and be graininess, ventilation drying simultaneously, envionmental humidity is down to 80%~85%, then continue to be cultured to 72h,

Become bent quality requirement: mycelia prosperity, spore is dense, without thickness sense and burning Qu Xianxiang;

3) wine with dregs processed, fermentation

3.1) wine with dregs processed, first use the strong brine of cold water preparation 18%, the required gross mass of salt solution is step 2.5) 2.5 times of the one-tenth Qu Zhiliang that makes, first suitably soak into bent with a little salt solution, spice enters fermentation tank, then residual brine is poured into (Yan Bi pours into, notes trying not the spore of kicking up) in fermentation tank, gentle agitation makes salt solution not have bent material as far as possible;

3.2) fermentation: by step 3.1) the sauce wine with dregs that makes ferments, and fermentation total time is 180 days (also fermentation can be controlled to 150~180 days total time in practice), and fermentation is divided into primary fermentation, fermentation in mid-term, three stages of later stage fermentation; Wherein,

1. the primary fermentation stage is first 70 days that ferment, and fermenting cellar temperature control, at 28~30 DEG C, was ventilated and stirred once every 3 days for first 15 days, within 16~31 days, ventilated and stirred once every 5 days, within 32~70 days, stirred once every ventilation in 7 days;

2. mid-term fermentation stage for fermentation 70th~100 days during, in sauce wine with dregs fermentation during to 70 days, add wherein volume fraction 7.5%, concentration is 1 × 10 8the Japanese fission yeast of individual/mL, and volume fraction is 2.5%, concentration is 1 × 10 8the Pediococcus pentosaceus of individual/mL, ventilation stirs, after every 3~5 days ventilate stir once;

3. the later stage fermentation stage, for fermenting the 100th day to fermentation ends, every stuffy stirring in 5~7 days once, impels microorganism in sauce wine with dregs to be uniformly distributed by stirring, and breaks up the mycoderm that sauce wine with dregs surface may occur.

4) oil pumping: after sauce wine with dregs fermentation ends, extract raw sauce by squeezing mode.

5) dissolve: raw sauce, after sedimentation and filtration, is deployed into the soy sauce of different brackets on demand.

6) sterilization: 60 DEG C of heat sterilization 30min.

9) packaging: be filled into bottle.

After testing, in the present embodiment, sauce wine with dregs full nitrogen use efficiency in the yeast phase of 30 days reaches 82.21%.The content of amino-acid nitrogen in soy sauce that obtains reaches 1.162g/100ml.The product sauce that the present embodiment obtains is aromatic strongly fragrant, and ester is aromatic thick, delicate flavour abundance.

The above, it is only preferred embodiment of the present invention, not the present invention is done to any pro forma restriction, do not depart from the content of technical solution of the present invention therefore all,, all still belong in the scope of technical solution of the present invention any simple modification made for any of the above embodiments, equivalent variations and modification according to technical spirit of the present invention.

Claims (9)

1. a method for the fermenting and producing of synergistic bacterium more than high-salt dilute soy, is characterized in that, comprises the steps,
1) preparation kind of song;
1.1) preparation kind of bent material;
1.2) inoculation and preparation are kind bent: by aspergillus oryzae and aspergillus niger inoculation step 1.1 respectively) the bent material of kind that makes, cultivate respectively to prepare aspergillus oryzae kind song and aspergillus niger kind song, prepared aspergillus oryzae kind song and its spore count of aspergillus niger kind Qu Yaoqiu all reach 10 9individual/more than g butt, spore germination rate all reaches more than 90%;
2) be prepared into song
2.1) get soybean, used the emerge in worm water 5-6h of 40-50 DEG C, make the complete imbibition of soybean, and gently pinch and open with finger, after water is drained, with 0.1Mpa autoclaving, after boiling, taking-up is dried in the air cool for subsequent use;
2.2) select the not wheat of peeling, worn into flour, dry for standby;
2.3) take respectively through step 2.1) soybean after treatment and step 2.2) flour made is as becoming bent material raw material for standby, and wherein, its quality of the flour taking is for being equivalent to 25% dry weight of taken soybean;
2.4) inoculation: in step 2.3) access step 1.2 in the flour that takes) the bent and aspergillus niger kind song of the aspergillus oryzae kind that makes, after mixing, admix step 2.3) in the soybean that takes, and mix thoroughly so that every soybean all uniform fold flour, the access amount of aspergillus oryzae kind song, aspergillus niger kind song is respectively step 2.3) soybean that takes and flour dry weight summation 0.4%, 0.1%;
2.5) by having inoculated, aspergillus oryzae kind is bent spreads out and cultivates 72 hours to obtain into song with the song material of aspergillus niger kind song;
3) wine with dregs processed, fermentation
3.1) wine with dregs processed, preparation gross mass is step 2.5) salt solution of 2.5 times of the one-tenth Qu Zhiliang that make, first use a little salt water-wet Cheng Qu, spice enters fermentation tank, then residual brine is poured in fermentation tank;
3.2) fermentation: by step 3.1) the sauce wine with dregs that makes ferments, and fermentation total time is 150~180 days, and fermentation is divided into primary fermentation, fermentation in mid-term, three stages of later stage fermentation; Wherein,
1. the primary fermentation stage is first 70 days of fermentation, and fermenting cellar temperature control is at 28~30 DEG C, the stirring of ventilating in sweat;
2. mid-term fermentation stage for fermentation 70th~100 days during, in sauce wine with dregs fermentation during to 70 days, add wherein volume fraction 7.5%, concentration is 1 × 10 8the Japanese fission yeast of individual/mL, and volume fraction is 2.5%, concentration is 1 × 10 8the Pediococcus pentosaceus of individual/mL, ventilation stirs, and regularly ventilates and stirs afterwards;
3. the later stage fermentation stage is for fermenting the 100th day to fermentation ends;
4) after sauce wine with dregs fermentation ends, pump, dissolve, sterilizing, packaging.
2. method according to claim 1, is characterized in that, described aspergillus niger is aspergillus niger As3.350.
3. method according to claim 1, it is characterized in that, step 1.1) be prepared as follows kind of a bent material: wheat bran, beancake powder, flour are mixed to formation compound according to 80%, 10%, 10% mass percent, with the wetting compound of clear water, then with 0.1Mpa autoclaving, after boiling, take out to beat and spread, dry in the air cool.
4. method according to claim 1, it is characterized in that, step 1.2) in aspergillus oryzae is inoculated in to step 1.1) after the bent material of the kind that makes, cultivate in accordance with the following steps to prepare aspergillus oryzae kind song: aspergillus oryzae is inoculated in after kind of bent material, at 28~30 DEG C, in relative humidity 90%~95% environment, cultivate, be cultured to 20h, bent material turns over song for the first time while starting to lump, while turning over song, song material is broken up to the size particles to 2~3mm, and make bent temperature drop to souning out with hand without obviously heating sensation, continue to be cultured to 36~38h, when luming for the second time, bent material appearance turns over for the second time song, equally song material is broken up to the size particles to 2~3mm, then continue to be cultured to 72h.
5. method according to claim 1, it is characterized in that, step 1.2) in aspergillus niger is inoculated in to step 1.1) after the bent material of the kind that makes, cultivate in accordance with the following steps to prepare aspergillus niger kind song: aspergillus niger is inoculated in after kind of bent material, at 30~32 DEG C, in relative humidity 90%~95% environment, cultivate, be cultured to 24h, bent material turns over song for the first time while starting to lump, while turning over song, song material is broken up to the size particles to 2~3mm, and make bent temperature drop to souning out with hand without obviously heating sensation, continue to be cultured to 36~40h, when luming for the second time, bent material appearance turns over for the second time song, equally song material is broken up to the size particles to 2~3mm, then continue to be cultured to 72h.
6. method according to claim 1, it is characterized in that, step 2.5) described cultivate it and comprise the steps: song material to spread out into after 25-30cm, 30 DEG C of culture environment constant temperature, under relative humidity 90%~95% condition, cultivate, when being cultured to 20h, bent material turns over song for the first time while starting to lump, while turning over song, song material is broken up to every soybean and be graininess, and make below bent temperature drop to 35 DEG C, continue to be cultured to 36h, when luming for the second time, bent material appearance turns over for the second time song, equally song material is broken up to every soybean and be graininess, ventilation drying simultaneously, envionmental humidity is down to 80%~85%, then continue to be cultured to 72h.
7. method according to claim 1, it is characterized in that, in step 3.2) the primary fermentation stage, what described carrying out ventilated and stir as fermentation ventilated and stirs once every 3 days for first 15 days, within 16th~31 days of fermentation, ventilated and stir once every 5 days, within 32nd~70 days, ventilated and stir once every 7 days.
8. method according to claim 1, is characterized in that, in step 3.2) fermentation stage in mid-term, described regular ventilation is stirred as ventilating and stir once every 3~5 days.
9. method according to claim 1, is characterized in that, in step 3.2) the later stage fermentation stage, every stuffy stirring in 5~7 days once.
CN201410206105.2A 2014-05-15 2014-05-15 A kind of multi-cultur es cooperative fermentation produces the method for high-salt dilute soy CN103960639B (en)

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Cited By (11)

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CN104256508A (en) * 2014-10-15 2015-01-07 哈尔滨艾克尔食品科技有限公司 Production method of scallop soy sauce
CN104543935A (en) * 2014-12-18 2015-04-29 四川园香园味业有限公司 Multi-strain stairway-fermented soybean sauce and brewing method thereof
CN104872616A (en) * 2014-12-31 2015-09-02 烟台大学 Preparation method of yeast for soy sauce brewing
CN105901656A (en) * 2016-06-01 2016-08-31 加加食品集团股份有限公司 Multi-strain mixed fermentation process for soy sauce
CN105942450A (en) * 2016-07-22 2016-09-21 福建省潘氏食品有限公司 Method for improving sauce flavor of soybean sauce through multi-strain synergistic fermentation
CN106071890A (en) * 2016-07-12 2016-11-09 安徽风酿调味品有限公司 A kind of Semen sojae atricolor, Semen Glycines natural solarization dew beans production method
CN106174405A (en) * 2016-07-12 2016-12-07 安徽风酿调味品有限公司 A kind of brewing method of black bean soy
CN106562219A (en) * 2016-10-25 2017-04-19 吉林农业大学 Method of making soybean paste through mixed bacteria low-temperature fermentation
CN106912889A (en) * 2015-12-28 2017-07-04 广东美味鲜调味食品有限公司 A kind of soy sauce brewing method
CN107259496A (en) * 2017-06-27 2017-10-20 孙德善 The method of making leaven of soy sauce and the preparation method of soy sauce
CN104757503B (en) * 2015-03-12 2018-11-13 广东美味鲜调味食品有限公司 A method of it is spent with hair and halogenated prepares soy sauce for brine

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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104256508A (en) * 2014-10-15 2015-01-07 哈尔滨艾克尔食品科技有限公司 Production method of scallop soy sauce
CN104543935A (en) * 2014-12-18 2015-04-29 四川园香园味业有限公司 Multi-strain stairway-fermented soybean sauce and brewing method thereof
CN104872616A (en) * 2014-12-31 2015-09-02 烟台大学 Preparation method of yeast for soy sauce brewing
CN104757503B (en) * 2015-03-12 2018-11-13 广东美味鲜调味食品有限公司 A method of it is spent with hair and halogenated prepares soy sauce for brine
CN106912889A (en) * 2015-12-28 2017-07-04 广东美味鲜调味食品有限公司 A kind of soy sauce brewing method
CN105901656A (en) * 2016-06-01 2016-08-31 加加食品集团股份有限公司 Multi-strain mixed fermentation process for soy sauce
CN106071890A (en) * 2016-07-12 2016-11-09 安徽风酿调味品有限公司 A kind of Semen sojae atricolor, Semen Glycines natural solarization dew beans production method
CN106174405A (en) * 2016-07-12 2016-12-07 安徽风酿调味品有限公司 A kind of brewing method of black bean soy
CN105942450A (en) * 2016-07-22 2016-09-21 福建省潘氏食品有限公司 Method for improving sauce flavor of soybean sauce through multi-strain synergistic fermentation
CN105942450B (en) * 2016-07-22 2019-12-06 福建省潘氏食品有限公司 Method for improving sauce flavor of soy sauce through multi-strain synergistic fermentation
CN106562219A (en) * 2016-10-25 2017-04-19 吉林农业大学 Method of making soybean paste through mixed bacteria low-temperature fermentation
CN107259496A (en) * 2017-06-27 2017-10-20 孙德善 The method of making leaven of soy sauce and the preparation method of soy sauce

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