CN106509812A - Method of preparing rice residue protein soy sauce by different micro-organism koji-making and mixed micro-organism fermenting - Google Patents
Method of preparing rice residue protein soy sauce by different micro-organism koji-making and mixed micro-organism fermenting Download PDFInfo
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 44
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- 238000004321 preservation Methods 0.000 claims description 6
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- 108010090785 inulinase Proteins 0.000 description 1
- BEJNERDRQOWKJM-UHFFFAOYSA-N kojic acid Chemical compound OCC1=CC(=O)C(O)=CO1 BEJNERDRQOWKJM-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
Abstract
The present invention relates to a method of preparing a rice residue protein soy sauce by a different micro-organism koji-making and a mixed micro-organism fermenting. Monascus anka is activated using a potato culture medium, the activated monascus anka is inoculated into a monascus anka liquid seed culture medium to conduct a shaker shaking culture, the cultured liquid seeds are inoculated at an inoculation amount of 3-5% into a sterilized and cooled rice residue protein solid medium 1, and the koji-making is conducted to prepare a monascus anka koji; aspergillus oryzae is inoculated at an inoculation amount of 0.2-0.3% into a rice residue protein solid medium 2, and the koji-making is conducted to prepare an aspergillus oryzae koji; and the monascus anka koji and the aspergillus oryzae koji are mixed at a mass ratio of 4:6, then pickled vegetable powder at 0.20-0.30% is inoculated, 15.2% of salt water at 2.5 times is blended, and the rice residue protein soy sauce is prepared by the fermentation at 30-35 DEG C. The solid culture mediums use rice residue protein powder to replace soybeans or soybean meal, so that the prepared monascus anka koji is high in protease activity. The soy sauce is high in the contents of amino nitrogen, total nitrogen, soluble salt-free solids, etc., high in red indexes, red and luster in color, mellow in sauce flavor and pleasant in flavor, and has functions of lowering blood lipids and blood pressure.
Description
Technical field
The present invention relates to food processing field, and in particular to it is a kind of by monascus and aspergillus oryzae individually koji after, then
Access the method that kimchi powder mixed fermentation prepares rice residue protein soy sauce.
Background technology
Soy sauce is with protein raw material as main material, with starchy material as auxiliary material, there is provided the suitable growth ring of aspergillus
Border, later stage fermentation synthesis is with special paste flavor, ester perfume, the flavouring that color and luster is ruddy, figure is mellow.Egg in traditional soy sauce brewing
Adopt soybean, dregs of beans more white matter raw material, but price height, consumption are big, and the security of GM food has certain not knowing
Property.How to gather materials on the spot, turn waste into wealth, comprehensively utilize, it has also become the focus of soy sauce brewing industry concern.Rice residue protein is high-quality
Vegetable protein, with hypoallergenic, beneficial to characteristics such as digestion, and its amino acid composition is adapted to human body requirements.Rice is through high
After warm amylase liquefaction hydrolysis, then the residue rich in protein that glucide is obtained is filtered to remove through plate and frame filter press, claim
For rice residue protein powder.The content of protein up to 60% or so in rice residue protein powder, but due to rice starch sugar process
The effect of middle hyperpyrexia and various chemokineses, causes rice residue protein high aggregation, changes rice residue protein recurring structure, more difficult
It is molten, and be difficult to degrade, thus limit its food application.At present rice residue protein powder is mainly used in feed, price compared with
For cheap, the market price is at 2500-4000 yuan/ton.Rice residue protein powder is used for into soy sauce brewing, starch sugar enterprise, monosodium glutamate enterprise is made
A large amount of leftover bits and pieces rice residue protein powder that industry is produced are fully utilized, and new product soy sauce rice residue protein soy sauce can reach
To the quality standard that GB 18186-2000 superfine make soy sauce, the added value of rice and rice residue protein powder is greatly improved, it is rich
Rich Condiment Market.But the problem that rice residue protein soy sauce is present is that protein utilization is low, under similarity condition, protein profit
Soy sauce is significantly lower than with rate；Secondly, the color of rice residue protein soy sauce is more dull, and local flavor is slightly poorer than soy sauce.
Generally with Aspergillus oryzaeAs.3951 as main bacteria seed koji, this bacterial classification has that growth is fast, produce spore to China's soy sauce industry
Amount is big, enzyme system is abundant, not toxin producing the features such as.But, compared with multi-strain koji, into inulinase, system is more single, no for single bacterial classification koji
The sufficient decomposing protein of energy and starch materials, the ability for generating free amino acid are weaker, cause Total nitrogen usage low, cause
Product special flavour is not enough.Using multi-strain koji and fermentation, the infull defect of enzyme system produced by aspergillus oryzae single culture is compensate for,
Make the ratio of various enzymes in moromi more reasonable, improve soy sauce quality.Therefore koji is most important in soy sauce brewing
A link, the quality into Qu Zhiliang directly influences the quality of soy sauce.At present for the research of multi-strain koji mainly exists
Mixed culture between aspergillus oryzae and aspergillus niger, also has research to add head mold etc. in koji, or fermentation stage addition yeast with
Lactic acid bacteria, the formation to the flavor substance of soy sauce play an important role.And the research that monascus is applied to sauce fermentation is also
Fewer, also having no directly to access kimchi powder when fermenting initial carries out the report that multi-cultur es coupled fermentation prepares soy sauce.
CN102187994 discloses the soy sauce production technology with rice residue as primary raw material, is by red monascus
Monascus ruber are first activated 5-6 days in slant tube, and then accessing triangular flask carries out first order seed culture, cultivates 3 days.Rice
Aspergillus, aspergillus niger are first activated 2-3 days in slant tube, and then accessing triangular flask carries out first order seed culture, cultivates 1-2 days.Take
Mass percent is 60% rice residue, 40% wheat bran, controls water content 35%, little with rotary steamer 0.2-0.4Mpa steamings 1-2
When, 37-40 DEG C of 5% monascus liquid seeds of access are quickly cooled to, 30 DEG C of aerlbic cultures turned over song every 8 hours after 24 hours
Once, to culture the 4th day, then 5% aspergillus oryzae and 5% aspergillus niger mixing liquid bacterial classification are inoculated with respectively, 30 DEG C of aerlbic cultures 2 days,
Amino-acid nitrogen is 0.93g/100ml.This application first by monascus access rice residue culture basal growth 4d after, then access aspergillus oryzae and
Aspergillus niger, Jing the applicant research find, 1) when monascus accesses rice residue protein powder culture medium, with the increase of cultivated days,
Moisture is reduced, then accesses aspergillus oryzae and aspergillus niger, and water deficient causes upgrowth situation not good；2) it is suitable to the song of aspergillus oryzae koji
Material moisture be not suitable for monascus koji, the moisture needed for aspergillus oryzae koji apparently higher than monascus koji, the two
Moisture condition needed for growth has substantially conflict；3) monascus growth, breeding and the growth of metabolic effect aspergillus oryzae and aspergillus niger；
Just because of problem, the space for causing protein utilization and quality of sauce to be still improved present in mixed bacterium koji.In addition, the Shen
Please monascus specie used be red monascus Monascus ruber.
CN104172094 discloses a kind of Technology of Brewing Soy Sauce, flour, wheat bran in mass ratio 3:1 mixing, Jing 120-122
DEG C, 0.15-0.18Mpa steamings sterilizing, vacuumize, 0.04Mpa, 37-38 DEG C connects 0.3% aspergillus oryzae, aspergillus niger, monascus or root
It is mould, separate koji, remix fermentation, after fermentation, be sequentially ingressed into Bacillus natto, lactic acid bacteria, aroma-producing yeasts fermentation, total fermentation time again
25-30 days.It is with soybean or dregs of beans as main material, different from product involved in the present invention, and without reference to every koji
The starter making method of mould, amino-acid nitrogen reach 1.44g/100ml, and the utilization rate of protein reaches 90% or so.
Traditional multi-strain koji focuses mostly in aspergillus oryzae and aspergillus niger mixed culture.
The content of the invention
The purpose of the present invention is for above-mentioned present situation, it is desirable to provide a kind of rice protein high conversion rate, and amino nitrogen,
Total nitrogen, soluble saltless solid etc. make soy sauce, and quality index is of a relatively high, and Red Index is also higher, and color and luster is ruddy, paste flavor
It is mellow, and the method for preparing rice residue protein soy sauce with red yeast rice specific function.
The implementation of the object of the invention is, a kind of point of bacterium koji, and the method that mixed fungus fermentation prepares rice residue protein soy sauce is
Prepared by following methods, preparation is concretely comprised the following steps：
1) with monascus red yeast rice Cheng Qu
1. monascus inclined-plane seed activation：Monascus preservation of bacteria strain is forwarded on slant activation culture medium, slant activation
Culture medium be PDA potato cultures, activation culture 7-10d in 28-30 DEG C of incubator；
2. liquid seeds Amplification Culture：The inclined-plane monascus seed of activation is forwarded to into monascus liquid seed culture medium
In, in 30 DEG C, 150r/min shaking table shaken cultivations 5d；Liquid seeds can expand as needed step by step；
The composition of the monascus liquid seed culture medium is：7% glycerine, 3% beef extract, 0.8% sodium nitrate,
0.8% peptone, 3% glucose, 0.1% magnesium sulfate；
3. prepared by red yeast rice zymogenic：First rice residue protein powder is run through with water, then flour, wheat bran are added, fully mixed, 115
DEG C steaming 20min, takes out, is cooled to less than 35 DEG C, standby；Wherein rice residue protein powder, flour, wheat bran, water in mass ratio 6:2:
2:6-6.6 ratio mixing；
4. it is inoculated with：Liquid seeds are accessed in the red yeast rice zymogenic for preparing with the inoculum concentration of mass percent 3-5%, control temperature
30-35 DEG C of degree, humidity 85-90% turns over Qu Yici every 24h, and koji 72h obtains red yeast rice Cheng Qu；
2) with aspergillus oryzae rice milling song into song
1. prepared by rice song zymogenic：First rice residue protein powder is run through with water, then flour, wheat bran are added, fully mixed, 115
DEG C steaming 20min, takes out, is cooled to less than 35 DEG C, standby；Wherein rice residue protein powder, flour, wheat bran, water are 6 in mass ratio:
2:2:7.8 ratio mixing；
2. it is inoculated with：Inoculum concentration in mass ratio for 2 ‰ in rice song zymogenic accesses aspergillus oryzae conidia powder, controls temperature 30-
35 DEG C, humidity 85-90% turns over song after koji 12h, zymogenic temperature is less than 35 DEG C；During koji 16h, song is turned over for the second time, adjust temperature
Temperature control is gone out song at 28-32 DEG C, koji 36h, obtains meter Qu Cheng bent by degree；
3) mixed fungus fermentation：By step 1) obtained in red yeast rice Cheng Quyu steps 2) obtained in meter Qu Cheng bent in mass ratio 4:6 mix
Close, then access the kimchi powder of 0.20-0.30% in mass ratio, then uniformly admix 2.5 times of volumes, the salt that concentration is 15.2%
Water, in 30-35 DEG C of coupled fermentation 30 days, obtains rice residue protein soy sauce.
Advantages of the present invention is as follows：
1st, compare GB18186-2000 to make soy sauce the quality standard of (with soybean or dregs of beans as primary raw material), from rice residue
Albumen powder can reach one-level standard for soy sauce as protein major ingredient fermentation gained raw sauce, aesthetic quality and physical and chemical index；
2nd, it is high from protease, saccharifying enzymic activity, it is suitable for the monascus specie Monascus of rice residue protein soy sauce production
Anka, is conducive to improving the utilization rate of difficult degradation glutelin in rice residue and the degradation rate of polysaccharide, and gross protein utilization rate is reachable
70%；
3rd, monascus is activated, liquid seeds Amplification Culture controls temperature in accessing rice residue protein powder solid medium, wet
Degree, reaches monascus growth optimal, can reach more than 1600U/g dry mediums, saccharification enzyme activity into bent protease activity and reaches 700U/g
It is more than dry medium；
4th, as monascus and aspergillus oryzae koji-making condition and time difference are very big, conflict mutually, by the two separate koji, can
Two kinds of high-quality Cheng Qu are obtained respectively；
5th, studied by fermentation test, determine red yeast rice Cheng Quyu rice it is bent into song by 4:6 mass ratio is sufficiently mixed uniformly, and
The kimchi powder of 0.20-0.30% is accessed, rice residue protein raw sauce amino nitrogen, total nitrogen, soluble salt-free solid obtained in fermentation
Thing etc. makes soy sauce, and quality index is of a relatively high, and local flavor is pleasant, and Red Index is also higher.
Description of the drawings
Fig. 1 is amino-acid nitrogen content (g/100mL) figure of kimchi powder fermentation rice residue raw sauce,
Fig. 2 is total nitrogen content (g/100mL) figure of kimchi powder fermentation rice residue raw sauce,
Fig. 3 is the electronic tongues principal component analysis figure of kimchi powder fermentation rice residue raw sauce.
Specific embodiment
The present invention is that the rice residue protein powder of profit water saturates is well mixed with flour, wheat bran, and raw material proportioning is rice residue protein
Powder：Flour：Wheat bran：Water quality ratio is 6:2:2:6-6.6, then steaming, cooling, obtain zymogenic, standby.Monascus is trained with potato
The activation of foster base, then by the monascus seed of activation in monascus liquid seed culture medium shaking table shaken cultivation, then with quality
Percentage for 3-5% inoculum concentration access zymogenic in, control temperature 30-35 DEG C, humidity 85-90%, koji 72h obtain red yeast rice into
It is bent.Using conditions above, reach monascus growth optimal, it is higher into kojic acid protease activity, saccharification enzyme activity.Profit water saturates
Rice residue protein powder and flour, wheat bran mixings, steaming, cooling, access aspergillus oryzae, turn over song at koji, obtain meter Qu Cheng bent；Red yeast rice and rice
Bent in mass ratio 4:6 mixing, and access the kimchi powder of 0.20-0.30%, admix 2.5 times, salt solution that concentration is 15.2% is in 30-
35 DEG C of coupled fermentations at least 30 days, obtain rice residue protein soy sauce.The mixed fungus fermentation stage, every 3-5d air agitations once.
The present invention reaches a conclusion from many experiments：4 are pressed into bent when red yeast rice Cheng Quyu rice is bent:6 mass ratio is sufficiently mixed
Uniformly, and the kimchi powder coupled fermentation of 0.20-0.30% is accessed, brewages amino nitrogen, total nitrogen, soluble saltless solid etc.
Quality of sauce index is of a relatively high, and local flavor is pleasant, and Red Index is also higher.Therefore red yeast rice Cheng Quyu rice song into bent selection mass ratio is
4:6。
Step 1 of the present invention) in monascus specie used be Monascus anka, Monascus ruber and Monascus
purpureus.It is preferred that going out the monascus specie Monascus anka more suitable for the production of rice residue protein soy sauce), monascus specie
The characteristics of Monascus anka is that acidic protein enzyme activity, saccharifying enzymic activity are high, and the independent koji of monascus is also higher into bent colour value.
The compound method of PDA potato cultures is：200g peeled potatoes are cut into small pieces and are put in pot, added water
1000ml, is heated to boiling, maintains 20-30min, 8 layers of filtered through gauze to abandon filter residue；Continue heating, add glucose 20g, agar
15～20g, keep the skin wet 1000ml.
The applicant has done cut-in quality and has been respectively 0%, 0.05%, 0.10%, 0.15%, 0.20% than P1-P9,
0.25%, 0.30%, 0.35%, after 0.50% kimchi powder after coupled fermentation gained rice residue protein soy sauce, amino-acid nitrogen content
(g/100mL), total nitrogen content (g/100mL), electronic tongues principal component analysis has been tested result and has seen Fig. 1,2,3, can from Fig. 1,2,3
See, P5, P6, P7 amino nitrogen, total nitrogen, local flavor and aesthetic quality are significantly better than that control, access 0.20-0.30% in mass ratio
Kimchi powder preferably, preferably access 0.20-0.25% in mass ratio；0.25% bubble is accessed in mass ratio more preferably
Vegetable powder.
The applicant has done cut-in quality and has been respectively 0%, 0.05%, 0.10%, 0.15%, 0.20% than P1-P9,
0.25%, 0.30%, 0.35%, after 0.50% kimchi powder, after coupled fermentation, gained and contains rice residue protein soy sauce free amino acid
Amount (mg/100ml) experiment, experimental result see the table below.
Continued
From upper table, the kimchi powder free amino acid and content of 0.20-0.30% are accessed in mass ratio preferably, preferably
It is to access 0.20-0.25% in mass ratio；0.25% kimchi powder is accessed in mass ratio more preferably.
Below in conjunction with specific embodiment, the technical scheme in the present invention is clearly and completely described.
Embodiment 1
1) with monascus Monascus anka red yeast rice Cheng Qu
1. monascus Monascus anka inclined-planes seed activation：Monascus preservation of bacteria strain is forwarded to into slant activation culture
On base, slant activation culture medium be PDA potato cultures, activation culture 7-10d in 28-30 DEG C of incubator.
PDA potato cultures, compound method are that 200g peeled potatoes are cut into small pieces to be put in pot, and add water 1000ml,
Boiling is heated to, maintains 20-30min, 8 layers of filtered through gauze to abandon filter residue.Continue heating, add glucose 20g, agar 15～
20g, keep the skin wet 1000ml.
2. liquid seeds Amplification Culture：The inclined-plane monascus seed of activation is forwarded to into monascus liquid seed culture medium
In, in 30 DEG C, 150r/min shaking table shaken cultivations 5d；Liquid seeds can expand as needed step by step.
The composition of the monascus liquid seed culture medium is：7% glycerine, 3% beef extract, 0.8% sodium nitrate,
0.8% peptone, 3% glucose, 0.1% magnesium sulfate.
3. prepared by red yeast rice zymogenic：First rice residue protein powder is run through with water, then rice residue protein powder, flour, wheat bran are added, filled
Divide and mix, 115 DEG C of steamings 20min are taken out, are cooled to less than 35 DEG C, standby.Wherein rice residue protein powder, flour, wheat bran, water are pressed
Mass ratio 6:2:2:6 ratio mixing.
4. it is inoculated with：Liquid seeds are accessed in the red yeast rice zymogenic for preparing with the inoculum concentration of volume mass percentage 3%, control
Temperature 30-35 DEG C, humidity 85-90% turn over Qu Yici every 24h, and koji 72h obtains red yeast rice Cheng Qu.
Measure red yeast rice into bent protease activity up to 1600U/g dry mediums more than, saccharification enzyme activity up to 700U/g dry mediums more than.
2) with aspergillus oryzae rice milling song into song
1. prepared by rice song zymogenic：First rice residue protein powder is run through with water, then rice residue protein powder, flour, wheat bran are added, filled
Divide and mix, 115 DEG C of steamings 20min are taken out, are cooled to less than 35 DEG C, standby.Wherein rice residue protein powder, flour, wheat bran, water are pressed
Mass ratio is 6:2:2:7.8 ratio mixing.
2. it is inoculated with：Inoculum concentration in mass ratio for 2 ‰ in rice song zymogenic accesses aspergillus oryzae conidia powder, controls temperature 30-
35 DEG C, humidity 85-90% turns over song after koji 12h, zymogenic temperature is less than 35 DEG C；During koji 16h, song is turned over for the second time, adjust temperature
Temperature control is gone out song at 28-32 DEG C, koji 36h, obtains meter Qu Cheng bent by degree；
3) mixed fungus fermentation：By step 1) obtained in red yeast rice Cheng Quyu steps 2) obtained in meter Qu Cheng bent in mass ratio 4:6 mix
Close, and access 0.25% kimchi powder, uniformly admix 2.5 times of volumes, the salt solution that concentration is 15.2%, send out in 30-35 DEG C of coupling
Ferment at least 30 days, obtains rice residue protein soy sauce.
Embodiment 2, with embodiment 1, except for the difference that,
1) monascus Monascus purpureus inclined-planes seed activation：Monascus preservation of bacteria strain is forwarded to into slant activation
On culture medium, slant activation culture medium be PDA potato cultures, activation culture 7-10d in 28-30 DEG C of incubator.
Measure monascus Monascus purpureus into bent protease activity up to 800U/g dry mediums more than, saccharification enzyme activity can
Up to more than 600U/g dry mediums.Prolease activity is less than embodiment 1, and zymogenic redness is shallower.
Embodiment 3, with embodiment 1, except for the difference that,
1) monascus Monascus ruber inclined-planes seed activation：Monascus preservation of bacteria strain is forwarded to into slant activation culture
On base, slant activation culture medium be PDA potato cultures, activation culture 7-10d in 28-30 DEG C of incubator.
Measure the close with Monascus anka into bent protease activity of monascus Monascus ruber, but the enzyme activity that is saccharified
Power is significantly lower than Monascus anka and Monascus purpureus.
From the explanation of example 1,2,3 using three kinds of monascuses (Monascus anka, Monascus purpureus, Monascus
Ruber the second best in quality red yeast rice can be obtained), but with monascus Monascus anka as optimum, protease activity, saccharification enzyme activity
Power is higher, high into bent colour value.
Embodiment 4, with embodiment 1, except for the difference that,
1) with monascus Monascus anka red yeast rice Cheng Qu
1. monascus Monascus anka inclined-planes seed activation：Monascus preservation of bacteria strain is forwarded to into slant activation culture
On base, slant activation culture medium be PDA potato cultures, activation culture 8d in 28-30 DEG C of incubator.
3. prepared by red yeast rice zymogenic：Rice residue protein powder, flour, wheat bran, water in mass ratio 6:2:2:6.6 ratio mixing.
4. it is inoculated with：Liquid seeds are accessed in the red yeast rice zymogenic for preparing with the inoculum concentration of volume mass percentage 3%.
Measure red yeast rice into bent protease activity up to 1600U/g dry mediums more than, saccharification enzyme activity up to 700U/g dry mediums more than.
From the explanation rice residue protein powder of example 1,4, flour, wheat bran, water in mass ratio 6:2:2:The ratio mixing of 6-6.6, red yeast rice
The protease activity of Cheng Qu, saccharification enzyme activity value highest, therefore the present invention selects rice residue protein powder, flour, wheat bran, water in mass ratio 6:2:
2:6-6.6 ratio mixing.
Claims (6)
1. the method that a kind of point of bacterium koji, mixed fungus fermentation prepare rice residue protein soy sauce, it is characterised in that：The concrete steps of preparation
For：
1) with monascus red yeast rice Cheng Qu
1. monascus inclined-plane seed activation：Monascus preservation of bacteria strain is forwarded on slant activation culture medium, slant activation culture
Base be PDA potato cultures, activation culture 7-10d in 28-30 DEG C of incubator；
2. liquid seeds Amplification Culture：The inclined-plane monascus seed of activation is forwarded in monascus liquid seed culture medium, in
30 DEG C, 150r/min shaking table shaken cultivations 5d；Liquid seeds can expand as needed step by step；
The composition of the monascus liquid seed culture medium is：7% glycerine, 3% beef extract, 0.8% sodium nitrate, 0.8%
Peptone, 3% glucose, 0.1% magnesium sulfate；
3. prepared by red yeast rice zymogenic：First rice residue protein powder is run through with water, then flour, wheat bran are added, fully mixed, 115 DEG C of steamings
Material 20min, takes out, is cooled to less than 35 DEG C, standby；Wherein rice residue protein powder, flour, wheat bran, water in mass ratio 6:2:2:6-
6.6 ratio mixing；
4. it is inoculated with：Liquid seeds are accessed in the red yeast rice zymogenic for preparing with the inoculum concentration of mass percent 3-5%, control temperature
30-35 DEG C, humidity 85-90% turns over Qu Yici every 24h, and koji 72h obtains red yeast rice Cheng Qu；
2) with aspergillus oryzae rice milling song into song
1. prepared by rice song zymogenic：First rice residue protein powder is run through with water, then flour, wheat bran are added, fully mixed, 115 DEG C of steamings
Material 20min, takes out, is cooled to less than 35 DEG C, standby；Wherein rice residue protein powder, flour, wheat bran, water are 6 in mass ratio:2:2:
7.8 ratio mixing；
2. it is inoculated with：Inoculum concentration in mass ratio for 2 ‰ in rice song zymogenic accesses aspergillus oryzae conidia powder, controls temperature 30-35 DEG C,
Humidity 85-90%, turns over song after koji 12h, zymogenic temperature is less than 35 DEG C；During koji 16h, song is turned over for the second time, adjust temperature, will
Temperature control goes out song at 28-32 DEG C, koji 36h, obtains meter Qu Cheng bent；
3) mixed fungus fermentation：By step 1) obtained in red yeast rice Cheng Quyu steps 2) obtained in meter Qu Cheng bent in mass ratio 4:6 mixing, then
The kimchi powder of 0.20-0.30% is accessed in mass ratio, then uniformly admixes 2.5 times of volumes, the salt solution that concentration is 15.2%, in
30-35 DEG C ferments 30 days, obtains rice residue protein soy sauce.
2. the method for a kind of point of bacterium koji mixed fungus fermentation rice residue protein soy sauce according to claim 1, it is characterised in that：Step
It is rapid 1) in monascus specie used be Monascus anka, Monascus ruber and Monascus purpureus.
3. the method that a kind of point of bacterium koji, mixed fungus fermentation prepare rice residue protein soy sauce according to claim 2, its feature exist
In：Step 1) in monascus specie used be monascus specie Monascus anka.
4. the method that a kind of point of bacterium koji, mixed fungus fermentation prepare rice residue protein soy sauce according to claim 1, its feature exist
In：Step 3) in mass ratio access 0.20-0.25% kimchi powder.
5. the method that a kind of point of bacterium koji, mixed fungus fermentation prepare rice residue protein soy sauce according to claim 1, its feature exist
In：Step 3) in mass ratio access 0.25% kimchi powder.
6. the method that a kind of point of bacterium koji, mixed fungus fermentation prepare rice residue protein soy sauce according to claim 1, its feature exist
In：Step 3) the mixed fungus fermentation stage, every 3-5d air agitations once.
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| CN112869111A (en) * | 2021-03-01 | 2021-06-01 | 千禾味业食品股份有限公司 | Zero-additive soy sauce fermentation process easy to squeeze and high in red brightness index |
| CN113430125A (en) * | 2021-07-27 | 2021-09-24 | 塔里木大学 | Mixed bacterium agent with high esterifying power and saccharifying power and culture method thereof |
| CN115777876A (en) * | 2022-12-21 | 2023-03-14 | 颐海(安徽)食品科技有限公司 | Multi-strain mixed thick broad-bean starter making method and thick broad-bean sauce making method |
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| CN111139190A (en) * | 2020-02-19 | 2020-05-12 | 福建大北农水产科技有限公司 | Monascus strain, fermented soybean meal thereof and functional biological feed for aquatic products |
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| CN113430125A (en) * | 2021-07-27 | 2021-09-24 | 塔里木大学 | Mixed bacterium agent with high esterifying power and saccharifying power and culture method thereof |
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