CN103960639B - A kind of multi-cultur es cooperative fermentation produces the method for high-salt dilute soy - Google Patents
A kind of multi-cultur es cooperative fermentation produces the method for high-salt dilute soy Download PDFInfo
- Publication number
- CN103960639B CN103960639B CN201410206105.2A CN201410206105A CN103960639B CN 103960639 B CN103960639 B CN 103960639B CN 201410206105 A CN201410206105 A CN 201410206105A CN 103960639 B CN103960639 B CN 103960639B
- Authority
- CN
- China
- Prior art keywords
- song
- fermentation
- bent
- days
- aspergillus niger
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 84
- 230000004151 fermentation Effects 0.000 title claims abstract description 84
- 238000000034 method Methods 0.000 title claims abstract description 28
- 239000000463 material Substances 0.000 claims abstract description 71
- 241000228245 Aspergillus niger Species 0.000 claims abstract description 36
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 32
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 32
- 235000015067 sauces Nutrition 0.000 claims abstract description 28
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 150000001875 compounds Chemical class 0.000 claims abstract description 9
- 241000191996 Pediococcus pentosaceus Species 0.000 claims abstract description 8
- 241000235347 Schizosaccharomyces pombe Species 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 210000004243 sweat Anatomy 0.000 claims abstract description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 42
- 244000068988 Glycine max Species 0.000 claims description 28
- 238000003756 stirring Methods 0.000 claims description 22
- 235000013312 flour Nutrition 0.000 claims description 21
- 239000002245 particle Substances 0.000 claims description 17
- 238000009423 ventilation Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000011081 inoculation Methods 0.000 claims description 11
- 239000012266 salt solution Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 230000035807 sensation Effects 0.000 claims description 6
- 239000012267 brine Substances 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000005213 imbibition Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 230000004763 spore germination Effects 0.000 claims description 3
- 235000015099 wheat brans Nutrition 0.000 claims description 3
- 238000005086 pumping Methods 0.000 claims description 2
- 235000013555 soy sauce Nutrition 0.000 abstract description 15
- 125000003118 aryl group Chemical group 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 150000002148 esters Chemical class 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 230000007306 turnover Effects 0.000 description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 4
- 210000001822 immobilized cell Anatomy 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- 235000019615 sensations Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- WFJIVOKAWHGMBH-UHFFFAOYSA-N 4-hexylbenzene-1,3-diol Chemical compound CCCCCCC1=CC=C(O)C=C1O WFJIVOKAWHGMBH-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000012549 training Methods 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241000235348 Schizosaccharomyces japonicus Species 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- 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 kind of multi-cultur es cooperative fermentation produces the method for high-salt dilute soy, comprise the steps, kind of bent preparation, Feedstock treating, koji, wine with dregs processed, fermentation, pump, dissolve, sterilizing, packaging, in preparation kind of Qu Shiyong aspergillus oryzae and aspergillus niger compound koji, in sauce wine with dregs sweat, suitably add Japanese fission yeast and Pediococcus pentosaceus.Multi-cultur es cooperative fermentation provided by the invention produces the method for high-salt dilute soy, 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.
Description
Technical field
The present invention relates to a kind of production method of high-salt liquid-state brewing soy sauce, particularly a kind of multi-cultur es cooperative fermentation produces the method for high-salt dilute soy.
Background technology
Soy sauce is as the time-honored fermented seasonings of one, and existing more than history in 3000 so far, consumer groups are now found everywhere through the world.China also exists multiple Technology of Brewing Soy Sauce and the situation of depositing at present, but production quality sauce mainly relies on high-salt dilute brewage process, and 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 still to there is material protein utilization rate compared with the technological precedence countries such as China's used high-salt dilute brewage process and Japan, the defects 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 adopting immobilized cell fermentation to prepare high-salt dilute soy, it comprises the following steps: (1), by traditional high-salt fermentation legal system for soy sauce, the obtained soy sauce stoste through fermentation in 60 ~ 90 days is for subsequent use; (2) torulopsis, Lu Shi yeast, raw fragrant Saite Candida and soy sauce tetrads four kinds of bacterial classifications activated of learning from else's experience make immobilized cell particle respectively; (3) the immobilized cell particle getting in step (2) obtained torulopsis, Lu Shi yeast, raw fragrant Saite Candida and soy sauce tetrads four kinds of bacterial classifications carries out compositely obtaining mixed immobilization cell particle; 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 is obtained by 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 another kind and effectively can improve the material protein utilization rate of high-salt liquid-state brewing soy sauce, promote 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 multi-cultur es cooperative fermentation is provided to produce the method for high-salt dilute soy, 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:
Multi-cultur es cooperative fermentation produces a method for 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 individually inoculation step 1.1) the obtained bent material of kind, carries out cultivating preparing the bent and aspergillus niger kind song of aspergillus oryzae kind respectively; Step 1.1) the bent bent material of kind dry in the air cool carry out again inoculating to about 30 DEG C better;
Step 1.2) in the inoculum concentration of aspergillus oryzae and aspergillus niger only need guarantee that obtained kind its quality bent can reach requirement according to actual conditions.Obtained aspergillus oryzae kind song and aspergillus niger kind its quality requirement bent are: mycelia is flourishing, spore is dense, and spore count all reaches 10
9more than individual/g butt, spore germination rate all reaches more than 90%.After in aspergillus oryzae kind, bent and aspergillus niger kind song reaches quality requirement, more according to the following steps 2.4) carry out inoculation and make song.The spore count of and aspergillus niger kind song bent in aspergillus oryzae kind and germination percentage difference little carry out inoculation and make Qu Youjia.
2) song is prepared into
2.1) learn from else's experience the soybean after except sick, removal of impurities screening, use the emerge in worm water 5-6h of 40-50 DEG C, make the complete imbibition of soybean, and namely open with pointing gently to pinch, with 0.1Mpa autoclaving after water is drained, after boiling, taking-up is dried in the air cool for subsequent use; Its consumption of described warm water is preferably more than 3 times amount of soybean quality, and the autoclaving time can be controlled in about 20min;
2.2) select the wheat do not removed the peel, worn into flour, dry for standby;
2.3) take respectively through step 2.1) soybean after process and step 2.2) flour made expects raw material for standby as becoming bent, wherein, its quality of the flour taken is for being equivalent to 25% dry weight of taken soybean;
2.4) inoculate: in step 2.3) access step 1.2 in the flour that takes) the bent and aspergillus niger kind song of obtained aspergillus oryzae kind, after mixing, admix step 2.3) in the soybean that takes, and mix to make every soybean all uniform fold flour thoroughly;
2.5) undertaken cultivating to obtain into song by being vaccinated with bent to spread out with the song material of aspergillus niger kind song of aspergillus oryzae kind; Become bent quality requirement: mycelia is flourishing, and spore is dense, without thickness sense and burning Qu Xianxiang;
3) wine with dregs processed, fermentation
3.1) wine with dregs processed, preparing gross mass is step 2.5) salt solution of obtained one-tenth Qu Zhiliang 2.5 times, first use a little salt water-wet Cheng Qu, spice enters fermentation tank, then pours in fermentation tank by residual brine; Described salt solution is preferably the salt solution of mass concentration 18%;
3.2) fermenting: by step 3.1) obtained sauce wine with dregs ferments, and fermentation total time is 150 ~ 180 days, and fermentation is divided into primary fermentation, fermentation in mid-term, later stage fermentation three stage; Wherein,
1. the primary fermentation stage is first 70 days that ferment, and fermenting cellar temperature control, at 28 ~ 30 DEG C, is carried out ventilation and stirred in sweat;
2. mid-term, fermentation stage was fermentation during 70th ~ 100 days, when the fermentation of sauce wine with dregs was to 70 days, adds volume fraction 7.5% wherein, concentration is 1 × 10
8the Japanese fission yeast (Schizosaccharomycesjaponicus) of individual/mL, and volume fraction be 2.5%, concentration is 1 × 10
8the Pediococcus pentosaceus (Pediococcuspentosaceus) of individual/mL, ventilation stirs, stirring of regularly ventilating afterwards;
3. the later stage fermentation stage is that fermentation the 100th day is to fermentation ends;
4) after sauce wine with dregs fermentation ends, carry out pumping, dissolve, sterilizing, packaging.
Described aspergillus niger is aspergillus niger As3.350.Aspergillus niger obtains by buying, such as can purchased from Guangdong Microbes Inst.Aspergillus oryzae used is the bacterial strain that China's brewery industry generally uses, Huning expressway.
Further, described step 1.1) be prepared as follows kind of a bent material: wheat bran, beancake powder, flour are formed compound according to the mass percent mixing of 80%, 10%, 10%, soak compound with 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 amount of described compound; The autoclaving time can be controlled in about 30min.
Further, step 1.2) in aspergillus oryzae is inoculated in step 1.1) after the obtained bent material of kind, carry out cultivating to prepare aspergillus oryzae kind in accordance with the following steps bent: after aspergillus oryzae is inoculated in kind of bent material, at 28 ~ 30 DEG C, cultivate in relative humidity 90% ~ 95% environment, be cultured to 20h, bent material turns white, bent temperature rises, bent material carries out first time when starting to lump and turns over song, when turning over song, song material is broken up to 2 ~ 3mm size particles as far as possible, and make bent temperature drop sound out without sensation of obviously generating heat to hand, continue to be cultured to 36 ~ 38h, bent material glows yellow green slightly, bent material carries out second time when there is second time caking and turns over song, equally song material is broken up to 2 ~ 3mm size particles, then continue to be cultured to 72h.
Further, step 1.2) in aspergillus niger is inoculated in step 1.1) after the obtained bent material of kind, carry out cultivating to prepare aspergillus niger kind in accordance with the following steps bent: after aspergillus niger is inoculated in kind of bent material, at 30 ~ 32 DEG C, cultivate in relative humidity 90% ~ 95% environment, be cultured to 24h, bent material turns white, bent temperature rises, bent material carries out first time when starting to lump and turns over song, when turning over song, song material is broken up to 2 ~ 3mm size particles, and make bent temperature drop sound out without sensation of obviously generating heat to hand, continue to be cultured to about 36 ~ 40h, there is a small amount of black spore in bent material surface, bent material carries out second time when there is second time caking and turns over song, equally song material is broken up to 2 ~ 3mm size particles, then continue to be cultured to 72h.
Step 2.4) in, aspergillus oryzae kind is bent, the access amount of 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 carrying out cultivating comprises: after spreading into song material out 25-30cm, culture environment constant temperature 30 DEG C, cultivate under relative humidity 90% ~ 95% condition, when being cultured to 20h, bent material turns white, bent temperature rises, bent material carries out first time when starting to lump and turns over song, when turning over song, song material is broken up to every soybean be graininess, and make below bent temperature drop to 35 DEG C, continue to be cultured to 36h, bent material carries out second time when there is second time caking and turns over song, same song material is broken up to every soybean 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, described carrying out is ventilated and stirs for fermentation first 15 days and ventilated every 3 days and stir once, and 16th ~ 31 days of fermentation ventilated every 5 days and stir once, within 32nd ~ 70 days, to ventilate every 7 days and stirs once.Earlier fermentation, frequently stirs and ventilates, to prevent fermentation initial stage product Wen Wendu too high, affecting the decomposition of protein.
Preferably, in step 3.2) fermentation stage in mid-term, described regular ventilation is stirred and is stirred once for ventilating every 3 ~ 5 days.Appropriate timing ventilation after the Japanese fission yeast of interpolation and Pediococcus pentosaceus, for yeast and lactic acid bacteria breeding manufacture suitable aerobic conditions.
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 sauce wine with dregs surface mycoderm that may occur.The fermentation later stage ventilates without the need to continuing, under making sauce wine with dregs be in anaerobic environment, to impel sauce wine with dregs ripe.
Technical scheme provided by the invention has following beneficial effect:
1, the present invention produces high-salt dilute soy by multi-cultur es cooperative fermentation, by aspergillus oryzae and aspergillus niger compound koji, and in later stage sauce fermentation process, suitably add salt tolerant yeast (Japanese fission yeast) and lactic acid bacteria (Pediococcus pentosaceus), effectively can improve utilization rate and the product quality of material protein.Sauce wine with dregs Total nitrogen usage in the yeast phase of 30 days can reach 82.21%, exceeds 35% than during single strain fermentation; In product, the content of amino-acid nitrogen reaches 1.162g/100ml, exceeds 7.8% than during single strain fermentation.
2, ferment about 70 days at sauce wine with dregs and add saccharomycete (Japanese fission yeast) and lactic acid bacteria (Pediococcus pentosaceus), 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 multi-cultur es cooperative fermentation production high-salt dilute soy of the present invention, has feed stock conversion and utilization rate is high, cost is low, product sauce is aromatic strongly fragrant, and ester is aromatic thick, the feature of delicate flavour abundance.
Accompanying drawing explanation
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
Multi-cultur es cooperative fermentation produces a method for 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%, the beancake powder of 10%, the flour mixing of 10% are formed compound, soaks compound 30min with 1 times 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 obtained bent material of kind dries in the air cool to about about 30 DEG C, Huning expressway and aspergillus niger As3.350 are individually inoculated kind of a bent material, carry out respectively cultivating to prepare aspergillus oryzae kind song and aspergillus niger kind song;
Wherein, training orientation is carried out as follows bent to prepare aspergillus oryzae kind: in 28 ~ 30 DEG C after aspergillus oryzae inoculation after 01 inoculation aspergillus oryzaes, cultivate in relative humidity 90% ~ 95% environment, be cultured to about 20h, bent material turns white, bent temperature rises, carry out first time when starting to lump and turn over song, turn over Qu Shiying breaks up to 2 ~ 3mm size particles by song material as far as possible, and make bent temperature drop sound out without sensation of obviously generating heat to hand, continue to be cultured to about 36 ~ 38h, bent material glows yellow green slightly, carry out second time when occurring that second time is slightly lumpd and turn over song, equally song material is broken up to 2 ~ 3mm size particles, then continue to be cultured to about 72h,
Training orientation is carried out as follows bent to prepare aspergillus niger kind: in 30 ~ 32 DEG C after inoculation after 2 zero inoculated aspergillus niger, cultivate in relative humidity 90% ~ 95% environment, be cultured to about 24h, bent material turns white, bent temperature rises, carry out first time when starting to lump and turn over song, turn over Qu Shiying breaks up to 2 ~ 3mm size particles by song material as far as possible, and make bent temperature drop sound out without sensation of obviously generating heat to hand, continue to be cultured to about 36 ~ 40h, there is a small amount of black spore in bent material surface, carry out second time when occurring that second time is slightly lumpd and turn over song, equally song material is broken up to 2 ~ 3mm size particles, then continue to be cultured to about 72h,
Obtained aspergillus oryzae kind song and aspergillus niger kind its quality requirement bent are: mycelia is flourishing, spore is dense, and spore count all reaches 10
9more than individual/g butt, spore germination rate all reaches more than 90%, reaches the bent and aspergillus niger kind song of the aspergillus oryzae kind of quality requirement and carries out inoculation according to the following steps and make song.
2) song is prepared into
2.1) to learn from else's experience screening, except the soybean after sick, removal of impurities, used the emerge in worm water of the 40-50 of 4 times amount DEG C to be about 5-6h, make the complete imbibition of soybean, and namely open with pointing gently to pinch, with 0.1Mpa autoclaving 20min after water is drained, after boiling, taking-up is dried in the air cool for subsequent use;
2.2) select the wheat do not removed the peel, worn into batch flour, dry for standby;
2.3) take respectively through step 2.1) soybean after process and step 2.2) flour made expects raw material as becoming bent, wherein, its quality of the flour taken is for being equivalent to 25% dry weight of taken soybean;
2.4) inoculate: in step 2.3) access step 1.2 in the flour that takes) the bent and aspergillus niger kind song of obtained aspergillus oryzae kind, wherein, aspergillus oryzae kind access amount that is 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 to make every soybean all uniform fold flour thoroughly;
2.5) cultivate: by step 2.4) song material to spread into 25-30cm out thick, constant temperature 30 DEG C in koji making disc machine or koji room, relative humidity 90% ~ 95% is cultivated, when being cultured to 20h, bent material turns white, bent temperature rises, carry out first time when starting to lump and turn over song, turn over Qu Shiying song material is broken up as far as possible to every soybean be graininess, and make below bent temperature drop to 35 DEG C, continue to be cultured to 36h, carry out second time when occurring that second time is slightly lumpd and turn over song, same song material is broken up to every soybean be graininess, ventilation drying simultaneously, envionmental humidity is down to 80% ~ 85%, then continue to be cultured to 72h,
Become bent quality requirement: mycelia is flourishing, and spore is dense, without thickness sense and burning Qu Xianxiang;
3) wine with dregs processed, fermentation
3.1) wine with dregs processed, first the strong brine of cold water preparation 18% is used, gross mass needed for salt solution is step 2.5) 2.5 times of obtained one-tenth Qu Zhiliang, first suitably soak into song with a little salt solution, spice enters fermentation tank, then residual brine poured into (Yan Bi pours into, notes trying not spore of kicking up) in fermentation tank, gentle agitation makes salt solution not have bent material as far as possible;
3.2) fermenting: by step 3.1) obtained sauce wine with dregs ferments, and fermentation total time is 180 days (also fermentation can be controlled at 150 ~ 180 days total time in practice), and fermentation is divided into primary fermentation, fermentation in mid-term, later stage fermentation three stage; Wherein,
1. the primary fermentation stage is first 70 days that ferment, and fermenting cellar temperature control, at 28 ~ 30 DEG C, ventilated stirring once every 3 days in first 15 days, within 16 ~ 31 days, ventilated stirring once every 5 days, within 32 ~ 70 days, stirred once every ventilation in 7 days;
2. mid-term, fermentation stage was fermentation during 70th ~ 100 days, when the fermentation of sauce wine with dregs was to 70 days, adds volume fraction 7.5% wherein, concentration is 1 × 10
8the Japanese fission yeast of individual/mL, and volume fraction be 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 be fermentation the 100th day to fermentation ends, 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.
4) pump: 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) pack: be filled into bottle.
After testing, in the present embodiment, sauce wine with dregs Total nitrogen usage in the yeast phase of 30 days reaches 82.21%.Obtain the content of amino-acid nitrogen in soy sauce and reach 1.162g/100ml.The product sauce that the present embodiment obtains is aromatic strongly fragrant, and ester is aromatic thick, and delicate flavour is sufficient.
The above, it is only preferred embodiment of the present invention, not any pro forma restriction is done to the present invention, therefore all contents not departing from technical solution of the present invention, according to technical spirit of the present invention to any simple modification made for any of the above embodiments, equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (9)
1. multi-cultur es cooperative fermentation produces a method for high-salt dilute soy, it 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 obtained bent material of kind, carry out respectively cultivating to prepare aspergillus oryzae kind song and aspergillus niger kind song, obtained aspergillus oryzae kind song and its spore count of aspergillus niger kind Qu Yaoqiu all reach 10
9more than individual/g butt, spore germination rate all reaches more than 90%;
2) song is prepared into
2.1) get soybean, used the emerge in worm water 5-6h of 40-50 DEG C, make the complete imbibition of soybean, and namely open with pointing gently to pinch, with 0.1Mpa autoclaving after water is drained, after boiling, taking-up is dried in the air cool for subsequent use;
2.2) select the wheat do not removed the peel, worn into flour, dry for standby;
2.3) take respectively through step 2.1) soybean after process and step 2.2) flour made expects raw material for standby as becoming bent, wherein, its quality of the flour taken is for being equivalent to 25% dry weight of taken soybean;
2.4) inoculate: in step 2.3) access step 1.2 in the flour that takes) the bent and aspergillus niger kind song of obtained aspergillus oryzae kind, after mixing, admix step 2.3) in the soybean that takes, and mix to make every soybean all uniform fold flour thoroughly, aspergillus oryzae kind is bent, the access amount of aspergillus niger kind song is respectively step 2.3) soybean that takes and flour dry weight summation 0.4%, 0.1%;
2.5) cultivation 72 hours is carried out to obtain into song by being vaccinated with bent to spread out with the song material of aspergillus niger kind song of aspergillus oryzae kind;
3) wine with dregs processed, fermentation
3.1) wine with dregs processed, preparing gross mass is step 2.5) salt solution of obtained one-tenth Qu Zhiliang 2.5 times, first use a little salt water-wet Cheng Qu, spice enters fermentation tank, then pours in fermentation tank by residual brine;
3.2) fermenting: by step 3.1) obtained sauce wine with dregs ferments, and fermentation total time is 150 ~ 180 days, and fermentation is divided into primary fermentation, fermentation in mid-term, later stage fermentation three stage; Wherein,
1. the primary fermentation stage is first 70 days that ferment, and fermenting cellar temperature control, at 28 ~ 30 DEG C, is carried out ventilation and stirred in sweat;
2. mid-term, fermentation stage was fermentation during 70th ~ 100 days, when the fermentation of sauce wine with dregs was to 70 days, adds volume fraction 7.5% wherein, concentration is 1 × 10
8the Japanese fission yeast of individual/mL, and volume fraction be 2.5%, concentration is 1 × 10
8the Pediococcus pentosaceus of individual/mL, ventilation stirs, stirring of regularly ventilating afterwards;
3. the later stage fermentation stage is that fermentation the 100th day is to fermentation ends;
4) after sauce wine with dregs fermentation ends, carry out pumping, 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 formed compound according to the mass percent mixing of 80%, 10%, 10%, compound is soaked with clear water, then with 0.1Mpa autoclaving, take out to beat after boiling 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 step 1.1) after the obtained bent material of kind, carry out cultivating to prepare aspergillus oryzae kind in accordance with the following steps bent: after aspergillus oryzae is inoculated in kind of bent material, at 28 ~ 30 DEG C, cultivate in relative humidity 90% ~ 95% environment, be cultured to 20h, bent material carries out first time when starting to lump and turns over song, when turning over song, song material is broken up to 2 ~ 3mm size particles, and make bent temperature drop sound out without sensation of obviously generating heat to hand, continue to be cultured to 36 ~ 38h, bent material carries out second time when there is second time caking and turns over song, equally song material is broken up to 2 ~ 3mm size particles, 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 step 1.1) after the obtained bent material of kind, carry out cultivating to prepare aspergillus niger kind in accordance with the following steps bent: after aspergillus niger is inoculated in kind of bent material, at 30 ~ 32 DEG C, cultivate in relative humidity 90% ~ 95% environment, be cultured to 24h, bent material carries out first time when starting to lump and turns over song, when turning over song, song material is broken up to 2 ~ 3mm size particles, and make bent temperature drop sound out without sensation of obviously generating heat to hand, continue to be cultured to 36 ~ 40h, bent material carries out second time when there is second time caking and turns over song, equally song material is broken up to 2 ~ 3mm size particles, then continue to be cultured to 72h.
6. method according to claim 1, it is characterized in that, step 2.5) described in carrying out cultivate after it comprises the steps: to spread into song material out 25-30cm, culture environment constant temperature 30 DEG C, cultivate under relative humidity 90% ~ 95% condition, when being cultured to 20h, bent material carries out first time when starting to lump and turns over song, when turning over song, song material is broken up to every soybean be graininess, and make below bent temperature drop to 35 DEG C, continue to be cultured to 36h, bent material carries out second time when there is second time caking and turns over song, same song material is broken up to every soybean 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, described carrying out ventilates stirring for stirring once every ventilation in 3 days first 15 days of fermenting, within 16th ~ 31 days of fermentation, ventilate stirring once every 5 days, within 32nd ~ 70 days, ventilate stirring 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 and is stirred once for ventilating 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410206105.2A CN103960639B (en) | 2014-05-15 | 2014-05-15 | A kind of multi-cultur es cooperative fermentation produces the method for high-salt dilute soy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410206105.2A CN103960639B (en) | 2014-05-15 | 2014-05-15 | A kind of multi-cultur es cooperative fermentation produces the method for high-salt dilute soy |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103960639A CN103960639A (en) | 2014-08-06 |
| CN103960639B true CN103960639B (en) | 2016-04-27 |
Family
ID=51231045
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410206105.2A Active CN103960639B (en) | 2014-05-15 | 2014-05-15 | A kind of multi-cultur es cooperative fermentation produces the method for high-salt dilute soy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103960639B (en) |
Families Citing this family (21)
| 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 |
| CN106912889B (en) * | 2015-12-28 | 2021-01-19 | 广东美味鲜调味食品有限公司 | 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 |
| 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 |
| 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 |
| 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 |
| CN108936319A (en) * | 2018-08-08 | 2018-12-07 | 江苏恒顺醋业股份有限公司 | A kind of preparation method for the soya sauce improving beans integrality and flavor |
| CN109588641A (en) * | 2018-12-07 | 2019-04-09 | 济南宜和食品有限公司 | Original makes sauce and its brewing method |
| CN109463713B (en) * | 2018-12-12 | 2022-03-11 | 佛山市海天(高明)调味食品有限公司 | Multi-strain fermentation process for improving flavor of soy sauce |
| CN110089724A (en) * | 2019-06-11 | 2019-08-06 | 四川省生生酱园食品有限公司 | A kind of three bacterium solid soy sauce production technology with high salt |
| CN110122847B (en) * | 2019-06-20 | 2022-09-16 | 河北益彰食品酿造有限公司 | Flavored sweet soybean paste and preparation method thereof |
| CN110547434A (en) * | 2019-09-30 | 2019-12-10 | 广东粤师傅调味食品有限公司 | preparation method of delicious soy sauce for improving fish flavor |
| CN113424948B (en) * | 2021-06-25 | 2022-11-22 | 湖北土老憨调味食品股份有限公司 | Method for improving flavor of soy sauce |
| CN113604393B (en) * | 2021-08-16 | 2023-05-02 | 佛山市海天(高明)调味食品有限公司 | Pediococcus pentosaceus ZF604 and application thereof |
| CN114304590A (en) * | 2022-01-06 | 2022-04-12 | 广东厨邦食品有限公司 | Culture process of soy sauce koji |
| CN115558611B (en) * | 2022-10-24 | 2024-02-23 | 贵州大学 | High flocculation property schizosaccharomyces japonica strain and application thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2313553C3 (en) * | 1972-03-28 | 1979-07-05 | Ciba-Geigy Ag, Basel (Schweiz) | Polyethylene glycol adducts of methylolated amino-s-triazines with a hydrophobic residue and their use |
| JPH0915797A (en) * | 1995-06-29 | 1997-01-17 | Rengo Co Ltd | Method of preserving processing solution for silver halide photographic sensitive material |
| CN102308972A (en) * | 2010-06-30 | 2012-01-11 | 鹿鸣 | Black bean soy and preparation method thereof |
| CN102077978B (en) * | 2010-12-08 | 2012-12-05 | 江南大学 | Soy sauce production method capable of ensuring high protein conversion rate and utilization rate |
-
2014
- 2014-05-15 CN CN201410206105.2A patent/CN103960639B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN103960639A (en) | 2014-08-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103960639B (en) | A kind of multi-cultur es cooperative fermentation produces the method for high-salt dilute soy | |
| CN101857833B (en) | Standardized and industrialized production process for Shanxi mature vinegar | |
| CN103053998B (en) | Production method of high-salt diluted and low-temperature fragrant soy sauce | |
| CN106675989B (en) | Process method for brewing Shanxi mature vinegar by using multi-grain multi-micro total starter raw materials | |
| CN107189909B (en) | Preparation method of special distiller's yeast for millet yellow wine | |
| CN109182076A (en) | A kind of vinegar brewing method rich in lactic acid and γ-aminobutyric acid | |
| CN1672568A (en) | Saccharifying and aromatizing yeast and its application in fermented jam product | |
| CN109161468A (en) | A kind of solid-state vinegar generation method improving starch utilization ratio | |
| CN104431090A (en) | Tea fungus production method and tea fungus product | |
| CN101176547A (en) | Technique for preparing sauce, bean paste by salt free zymolysis | |
| CN106957762A (en) | A kind of brewing method of sweet type red rice yellow wine biofermentation hypoglycemic | |
| CN107384737A (en) | A kind of preparation method of vinegar | |
| CN109486645A (en) | The method for targeting mostly micro- strain brewage blending mature vinegar using immobilization | |
| CN105062766A (en) | Method for brewing rice-flavor baijiu | |
| CN104388246A (en) | Special flavor type daqu liquor and preparation method thereof | |
| CN108441367A (en) | A kind of Chinese chestnut beer brewage process | |
| CN101828690A (en) | Novel and mature technology for quickly producing bean paste | |
| CN102321518A (en) | Method for preparing vinegar with high amino acid and reducing sugar | |
| CN103960635A (en) | Method for preparing meat-flavor essence | |
| CN101250476A (en) | Space aromatic vinegar and brewing technique thereof | |
| CN109329870B (en) | Preparation process for improving quality of large-tank fermented soy sauce | |
| CN111218360A (en) | Method for improving vinasse yield and quality of waste lees by using composite leavening agent | |
| CN106616856A (en) | Natto soy sauce and preparation method thereof | |
| CN105602821A (en) | Lentinus edodes mycelia-black garlic vinegar | |
| CN106118979A (en) | The brewing method of a kind of yeast wine and the yeast wine brewageed |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |