CN107495290A - Microbial fermentation soy sauce and its brewing method - Google Patents
Microbial fermentation soy sauce and its brewing method Download PDFInfo
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- CN107495290A CN107495290A CN201710693174.4A CN201710693174A CN107495290A CN 107495290 A CN107495290 A CN 107495290A CN 201710693174 A CN201710693174 A CN 201710693174A CN 107495290 A CN107495290 A CN 107495290A
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- fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
Abstract
The invention provides a kind of microbial fermentation soy sauce and its brewing method.Wherein, brewing method includes, by raw material and aspergillus oryzae mixed culture, obtaining material；Material is mixed with salt solution, obtains solidliquid mixture；And sealed fermenting is carried out to solidliquid mixture, obtain microbial fermentation soy sauce, the neutral protease vigor in aspergillus oryzae is the aspergillus oryzae of 3600~3800U/g butts.Pass through the aspergillus oryzae from neutral protease vigor in the range of 3600~3800U/g butts, and zymotechnique is adjusted to ferment under closed environment, not only improve the rates of decomposing and transforming of soybean protein during the fermentation, ensure that beneficial microbe fungus strain is interference-free during the fermentation simultaneously, so as to avoid flavor material stream in brewing process from losing.The flavor of soy sauce is improved, and beneficial to each batch products quality, index is made unanimously, stably, beneficial to large-scale production.
Description
Technical field
The present invention relates to soy sauce production field, in particular to a kind of microbial fermentation soy sauce and its brewing method.
Background technology
As soy sauce grade separation foundation in national standard, amino acid is not only to weigh the important nutritive index of soy sauce quality, together
When be also the flavor tastes such as soy sauce delicate flavour important sources and influence factor.The protein of current most of producer is converted into amino
The efficiency of acid is not high, and product needs to improve soy sauce grade by adding the materials such as sodium glutamate.
Prior art often carries out tamed strain cultivation, the strain of screening production high protein with all kinds of means.It is however, existing
Some strain domestication technologies pursue merely the decomposition of protein, follow-up zymotechnique are influenceed unknown.
Also, most of existing soy sauce brewing technology is low-salt solid-state fermentation.Part producer employs high-salt dilute skill
Art, but the high-salt dilute technology is the oily formula of leaching, based on weather exposure, dependence Environmental variations fermentation.The hair of prior art
Ferment relies on natural environment, and nationwide scaleization development is difficult to.The different batches of product quality that the technique is brewageed is difficult to ensure that one
Cause stable, the growth of uncontrollable harmful bacteria, flavor nutrition deficiency.
Therefore, it is badly in need of being improved existing sauce fermentation method, to improve the efficiency that protein is converted into amino acid,
And lift flavor of soy sauce.
The content of the invention
It is a primary object of the present invention to provide a kind of microbial fermentation soy sauce and its brewing method, to solve prior art
Soy protein utilization rate it is low the problem of.
To achieve these goals, according to an aspect of the invention, there is provided a kind of microbial fermentation soy sauce is brewageed
Method, the brewing method include：Step S1, by raw material and aspergillus oryzae mixed culture, obtain material；Step S2, by material with
Salt solution mixes, and obtains solidliquid mixture；And step S3, sealed fermenting is carried out to solidliquid mixture, obtains microbial fermentation sauce
Oil, wherein, the neutral protease vigor in aspergillus oryzae is the aspergillus oryzae of 3600~3800U/g butts.
Further, in step s 2, the mass content of the middle salt of salt solution is 15%~17%.
Further, before step S1, brewing method also includes：The step of pre-treatment is carried out to raw material, preferably preceding place
The step of reason, includes boiling and/or roasts.
Further, raw material is dregs of beans and wheat；Preferably, the step of pre-treatment includes：To dregs of beans carry out boiling and
Wheat is roasted；Preferably, the pressure of boiling is 0.05~0.15MPa, and temperature is 115~125 DEG C, and the time is 8~10
Minute；Preferably, it is 0.5wt%~1wt% to control the moisture in the wheat after roasting, and further preferably control roasted
Pressure in journey is 0.01~0.05MPa, and temperature is 300~400 DEG C.
Further, step S1 includes：Step S11, by the dregs of beans after boiling and the wheat after roasting by 1:1~1:2
Mass ratio mixes, and obtains mixed material；And step S12, aspergillus oryzae progress koji-making is accessed into mixed material, obtains song
Material.
Further, starter-making temperature is 28~40 DEG C.
Further, step S3 includes：Step S31, the closed of first stage is carried out to solidliquid mixture at 8~10 DEG C
Fermentation, obtains the first fermentate；Step S32, the sealed fermenting of second stage is carried out to the first fermentate at 20~25 DEG C, is obtained
To the second fermentate；Step S33, the sealed fermenting of phase III is carried out to the second fermentate at 30~32 DEG C, obtains micro- life
Thing fermented sauce.
Further, the fermentation time of first stage is 1~1.5 month, it is preferable that the fermentation time of second stage is
2.5~3 months, it is further preferred that the fermentation time of phase III is 1~2 month.
Further, step S33 includes：The sealed fermenting of phase III is carried out to the second fermentate, obtains the 3rd fermentation
Thing；3rd fermentate is squeezed and filtered successively, obtains microbial fermentation soy sauce；Preferably, the step of filtering, which uses, divides
Son amount retention is filtered for 5000~100000 milipore filter；It is highly preferred that after the step of filtering and obtain microorganism
Before fermented sauce, brewing method also include sterilization the step of, further preferably at a temperature of 115~125 DEG C handle 20~
40s is sterilized.
To achieve these goals, according to an aspect of the invention, there is provided a kind of microbial fermentation soy sauce, microorganism
Fermented sauce is prepared using any of the above-described kind of brewing method.
Apply the technical scheme of the present invention, by selecting neutral protease vigor in the range of 3600~3800U/g butts
Aspergillus oryzae, and zymotechnique is adjusted to ferment under closed environment, not only improves soybean protein during the fermentation
Rates of decomposing and transforming, while ensure that beneficial microbe fungus strain is interference-free during the fermentation, so as to avoid flavor in brewing process
Material is lost in.The flavor of soy sauce is improved, and beneficial to each batch products quality, index is made unanimously, stably, beneficial to scale
Production.
Embodiment
It should be noted that in the case where not conflicting, the feature in embodiment and embodiment in the application can phase
Mutually combination.The present invention is described in detail below in conjunction with embodiment.
As background technology is previously mentioned, in existing soy sauce brewing method, obtain protein be converted into the efficiency of amino acid compared with
It is low, flavor nutrition deficiency.In order to improve prior art this situation, the application is goed deep into existing soy sauce brewing process
Research and substantial amounts of experiment, during finding existing soy sauce brewing, by carrying out acclimatization culture to strain to screen production high protein
Strain, and often pursue the decomposition efficiency of protein merely in strain domestication, and have ignored the research to Enzymatic characteristic, because
And harmful effect of the enzyme to protein breakdown efficiency high for taming to obtain to follow-up zymotechnique is difficult to exclude.
Thus, in a kind of typical embodiment of the application, there is provided a kind of brewing method of microbial fermentation soy sauce,
The brewing method includes：Step S1, by raw material and aspergillus oryzae mixed culture, obtain material；Step S2, material and salt solution are mixed
Close, obtain solidliquid mixture；And step S3, sealed fermenting is carried out to solidliquid mixture, obtains microbial fermentation soy sauce, its
In, aspergillus oryzae is the aspergillus oryzae that neutral protease vigor is 3600~3800U/g.
The brewing method of the mentioned microorganism fermented sauce of the application, by using existing high protein aspergillus oryzae strain,
And the aspergillus oryzae of neutral protease vigor within the above range is therefrom selected, while zymotechnique is adjusted in closed environment
Lower fermentation, the rates of decomposing and transforming of soybean protein during the fermentation is not only improved, improves the content of amino-acid nitrogen in product,
And ensure that beneficial microbe fungus strain is interference-free during the fermentation, so as to avoid flavor material stream in brewing process from losing.Carry
The high flavor of soy sauce, and it is consistent, stably beneficial to each batch products quality, index is made, beneficial to large-scale production.
Above-mentioned neutral protease vigor has many kinds in 3600~3800U/g aspergillus oryzae in the prior art, such as,
Aspergillus oryzae 40636 (Chinese industrial microbial bacteria hides center) and aspergillus oryzae 41478 (Chinese industrial microbial bacteria hides center).Also may be used
With by selecting suitable condition of culture to obtain.For example commercially available aspergillus oryzae cultivate by using following condition
Arrive：Wheat bran: water (w/w)=1: 1, optimum culturing temperature are 30 DEG C, incubation time 72h, culture medium composition is：Dusty yeast adds
Amount 2.0%, peptone addition 0.2%, potassium nitrate addition 0.1%, maltose addition 0.1%, glucose addition
0.1%th, ammonium sulfate addition 2.0%.Cultivate on this condition, the most enzyme activity of neutral proteinase reaches 3800U/g butts.
Fermentation uses low-salt solid-state fermentation mostly in the prior art, in the above-mentioned steps S2 of the application, by material and salt
Water was mixed to get in the step of solidliquid mixture, and the concentration of salt solution can suitably be adjusted according to the concentration of existing less salt.
In a kind of preferred embodiment of the application, in step s 2, the mass content of the middle salt of salt solution is 15%~17%.
In above preferred embodiment, the concentration of salt solution is controlled in the range of of a relatively high 15%~17%, passed through
Low-salt solid-state fermentation is replaced using high-salt fermentation, and the open fermentation method of existing dependence natural environment is adjusted
Fermented for closed so that the yeasting condition after adjustment is more suitable for the meter Qu of the above-mentioned protein breakdown good efficiency selected
Mould species, protein breakdown efficiency is improved, and avoid living contaminants, improve the nutritive value and flavor of soy sauce.
In above-mentioned brewing method, the aspergillus oryzae of existing species can be used to mix progress with the raw material being adapted to the step of koji-making
Koji-making, it can also be improved or be mixed again with raw material after being mixed with other kojis carrying out koji-making to existing aspergillus oryzae.Specifically
Can accordingly it be adjusted according to produce reality.Raw material therein uses the existing conventional raw material that makes soy sauce, such as protein raw materials and/or shallow lake
Powder raw material.These raw materials can carry out corresponding pre-treatment to meet the requirement of follow-up koji-making according to being actually needed.
In a kind of preferred embodiment of the application, before step S1, above-mentioned brewing method also includes：Raw material is carried out
The step of the step of pre-treatment, preferably pre-treatment, includes boiling and/or roasts；Preferably, raw material is dregs of beans and wheat；It is preferred that
Ground, include the step of pre-treatment：Boiling is carried out to dregs of beans and wheat is roasted；Preferably, the pressure of boiling is 0.05
~0.15MPa, temperature are 115~125 DEG C, and the time is 8~10 minutes；Preferably, the moisture in wheat after control roasts contains
Measure as 0.5wt%~1wt%, it is 0.01~0.05MPa further preferably control the pressure during roasting, temperature for 300~
400℃。
In above-mentioned brewing method, the condition of boiling is carried out to dregs of beans can be such that the albumen in dregs of beans is moderately denatured.Such as boiling
Pressure, temperature deficiency, the time is inadequate or moisture is insufficient, and it is not yet done to will result in steaming, i.e., in raw material remaining unmodified egg
White matter.For space structure, its secondary key is not destroyed completely, and peptide bond does not expose thoroughly, so being difficult to by aspergillus oryzae
Proteases for decomposing, this partially protein are undenatured protein, though can be dissolved in soy sauce, after dilution or heating, can still be given birth to
Into turbidness material or precipitation, the quality of later stage finished product is influenceed.
If protein can be made excessively to become using high pressure, high temperature, high cooking, or boiling stewing (old method production) overnight
Property (secondary denaturation), the polypeptide chain of excessive denaturation portion protein it is loose it is disorderly, tangle one, wrap hydrophobic inside conveyor screw
Base (such as alkyl) is exposed, and so as to reduce the water absorbing properties of protein, also easily becomes the material not readily dissolved, equally also very
Hardly possible is decomposed by the protease of aspergillus oryzae.Cooking pressure is high, and the time is short, digestibility of the material protein by the enzyme effect of Aspergillus
With regard to height, the ratio that protein is moderately denatured is also big, is advantageous to improve nitrogen utilization of raw material.If but when ignoring boiling at high temperature
Between, cool not in time, easily cause the secondary denaturation of protein.
Wheat is roasted, and starch is suitably decomposed to be acted on by enzyme.Boiling is roasted and can also killed
Microorganism in raw material, created favorable conditions for the normal development of follow-up aspergillus oryzae.Specific boiling can use rotary steamer
Pressure cooking.Under the conditions of above-mentioned preferable cooking pressure, temperature and time albuminous degeneration can be made more thorough, after being more beneficial for
Utilized in continuous aspergillus oryzae fermentation process as nutriment so that fermentation efficiency is higher.Thus, pre-treatment is to soy sauce
Quality and material protein (full nitrogen) utilization rate have particularly significant meaning.
In above-mentioned brewing method, the purpose of koji-making mainly makes aspergillus oryzae fully be grown on clinker, secretes simultaneously
The various enzymes gone out required for soy sauce production, such as protease, amylase, pectase and cellulase, and promote raw material
Change, it is that necessary condition is created with after fermentation.It is above-mentioned that the step of raw material and aspergillus oryzae mixed culture is used into existing method
Mixing carries out koji-making.
In order to create more preferable fermentation condition and obtain the soy sauce of high quality, in a kind of preferred embodiment of the application
In, above-mentioned steps S1 includes：Step S11, according to mass ratio it is 1 by the dregs of beans after boiling and the wheat after roasting:1~1:2
Ratio mixes, and obtains mixed material；And step S12, aspergillus oryzae progress koji-making is accessed into mixed material, obtains material.Will
Protein raw materials and starch material carry out mixed culture according to above-mentioned mass ratio, and it is more complete to obtain enzyme, is more suitable for follow-up
Fermentation.
The temperature of koji-making is rationally set according to the growth rhythm of aspergillus oryzae in above-mentioned koji-making step.It is a kind of in the application
In preferred embodiment, above-mentioned steps S12 starter-making temperature is 28~40 DEG C.Generally, less than 25 DEG C aspergillus oryzae hairs
Bud is slow, and higher than 40 DEG C, it is not suitable for aspergillus oryzae spore-germination, is but adapted to hay bacillus growth and breeding.Aspergillus oryzae is most
Preference temperature is 28~32 DEG C, more preferably 30~32 DEG C, aspergillus oryzae can be promoted to germinate in the temperature range, shortens germination
Time, aspergillus oryzae is mushroomed out, and carry out advantage breeding, so as to suppress varied bacteria growing to a certain extent.
Sealed fermenting in above-mentioned steps S3 is will to be mixed into song after appropriate salt solution, to be placed in round, certain
At a temperature of, using microorganism and its various enzymes of secretion, by organic matter complicated in solidliquid mixture, carry out a series of lifes
Change reaction, such as breaks down proteins into amino acid, starch decomposes saccharogenesis, produces alcohol, acid, ester；Formed solely hold color,
The process of every finished product microbial fermentation soy sauce reconciled such as body., can be according to aspergillus oryzae and its enzyme with having in specific production
The rule that machine matter is chemically reacted, the fermentation temperature of each stage of reaction is rationally set.
In a kind of preferred embodiment of the application, step S3 includes：Step S31, to solidliquid mixture at 8~10 DEG C
The sealed fermenting of first stage is carried out, obtains the first fermentate；Step S32, the is carried out to the first fermentate at 20~25 DEG C
The sealed fermenting of two-stage, obtain the second fermentate；Step S33, at 30~32 DEG C is carried out to the second fermentate the phase III
Sealed fermenting, obtain microbial fermentation soy sauce.The growth rhythm fermented according to aspergillus oryzae, is divided into three by above-mentioned fermentation process
Section, and each section of temperature is controlled under the suitable temperature that aspergillus oryzae is bred, so as to mention fermentation efficiency and quality.Specifically, send out
Ferment temperature is higher, and enzymatic activity is stronger, and the decomposition to organic matter is also than more thoroughly.And fermentation temperature is too high or too low all can restriction enzyme
Activity, so as to reduce decomposition of the enzyme to organic matter, so as to influence each stage tunning flavor and quality.
In above-mentioned brewing method, the fermentation time in each stage can carry out Reasonable adjustment according to real attenuation situation.
In one preferred embodiment, the fermentation time of first stage is 1~1.4 month, it is preferable that the fermentation time of second stage is 2.5
~3 months, it is further preferred that the fermentation time of phase III is 1~2 month.Above-mentioned each preferable fermentation duration contributes to
Make the fermentation efficiency in each stage higher, tunning species is more diversified, so as to beneficial to raising flavor.
The sealed fermenting mode progressively to be heated up using above-mentioned segmentation, not only reduce the damage of amino-acid nitrogen and organic acid
Lose, and improve the flavor and quality of fermentate
The sealed fermenting product of phase III can obtain microorganism hair by conventional subsequent treatment in above-mentioned steps S33
Ferment soy sauce.In the preferred embodiment of the application one, above-mentioned steps S33 includes：The closed hair of phase III is carried out to the second fermentate
Ferment, obtain the 3rd fermentate；3rd fermentate is squeezed and filtered successively, obtains microbial fermentation soy sauce.Using physics
The mode of squeezing.And existing filter type can also be used by filtering.
Molecular weight retention is used to surpass for 5000~100000 in a kind of preferred embodiment of the application, the step of filtering
Filter membrane is filtered, make gained microbial fermentation sauce well cuts content it is low, product special flavour is good.
After the step of above-mentioned filtering, according to properties of product actual demand, the post processing such as sterilizing can also be carried out.
In a kind of preferred embodiment of the application, after filtration step and before obtaining microbial fermentation soy sauce, the brewing method is also
The step of including sterilization, it is preferred to use handle 20~40s at 115~125 DEG C and sterilized.The microorganism hair obtained after filtering
Ferment soy sauce is clarified, without precipitation, and total plate count reduces by 99%.Above-mentioned brewing method can also include sterile filling after filtration
Step.
In another typical embodiment of the application, a kind of soy sauce is additionally provided, soy sauce is using any of the above-described kind of wine
The method of making is prepared.Flavor of soy sauce prepared by the above method is more excellent.
Further illustrate the beneficial effect of the application below in conjunction with specific embodiments.
It should be noted that the following example uses dregs of beans and wheat, for raw material, wherein protein content is in dregs of beans
43%, content of starch 0.6%, the protein content of wheat is 11.6%, content of starch 64%.
Embodiment 1
1) bacterial screening：Neutral protease vigor is filtered out using folin's methods measure neutral protease vigor to do as 3600U/g
The aspergillus oryzae of base.
2) koji-making：Dregs of beans is handled, boiling, pressure 0.05MPa, temperature is 115 DEG C, and the retention time is 10 points
Clock.Wheat carries out stir-fry wheat, pressure 0.01MPa, and temperature is 300 DEG C, and moisture is controlled 0.5%.By 1:Accessed after the mixing of 1 ratio
Aspergillus oryzae after improvement, koji-making at 28 DEG C.
3) ferment：The material made is mixed with 15% salt solution, sealed fermenting.Controlled by the constant temperature system of fermentation tank
The fermentation temperature in each stage, 8 DEG C of prior fermentation temperature, ferment 1.5 months；Mid-term fermentation temperature is 20 DEG C, and fermentation time is 3
Month；Later stage fermentation temperature is 30 DEG C, and the time is 2 months.
4) Normal juice is extracted：Whole physical squeezing carries out the extraction of Normal juice.
5) sterilize：115 DEG C, 40s high temperature sterilizations.
6) membrane filtration：Using the milipore filter of molecular weight retention 5000, the filtering of light salt soy sauce is carried out, clarification, nothing after filtering
Precipitation, and total plate count reduces by 99%.
7) sterile filling：Thousand grades of bottling departments carry out sterile filling.
Embodiment 2
1) bacterial screening：Neutral protease vigor is determined with folin's methods, neutral protease vigor is filtered out and is done for 3800U/g
The aspergillus oryzae of base.
2) koji-making：Dregs of beans is handled, boiling, pressure 0.15MPa, temperature is 125 DEG C, and the retention time is 8 minutes.
Wheat carries out stir-fry wheat, pressure 0.05MPa, and temperature is 400 DEG C, and moisture is controlled 1%.By 1:Improvement is accessed after the mixing of 2 ratios
Aspergillus oryzae afterwards, koji-making at 30 DEG C.
3) ferment：The material made is mixed with 17% salt solution, sealed fermenting.Controlled by the constant temperature system of fermentation tank
The fermentation temperature in each stage, 10 DEG C of prior fermentation temperature, ferment January；Mid-term fermentation temperature is 25 DEG C, and fermentation time is 2.5
Month；Later stage fermentation temperature is 32 DEG C, and the time is 1 month.
4) Normal juice is extracted：Whole physical squeezing carries out the extraction of Normal juice.
5) sterilize：125 DEG C, 20s high temperature sterilizations.
6) membrane filtration：Using the milipore filter of molecular weight retention 100000, the filtering of light salt soy sauce is carried out, clarified after filtering,
Without precipitation, and total plate count reduces by 99%.
7) sterile filling：Thousand grades of bottling departments carry out sterile filling.
Embodiment 3
1) bacterial screening：Neutral protease vigor is determined with folin's methods, neutral protease vigor is filtered out and is done for 3800U/g
The aspergillus oryzae of base.
2) koji-making：Dregs of beans is handled, boiling, pressure 0.18MPa, temperature is 128 DEG C, and the retention time is 8 minutes.
Wheat carries out stir-fry wheat, pressure 0.06MPa, and temperature is 410 DEG C, and moisture is controlled 1%.By 1:Improvement is accessed after the mixing of 2 ratios
Aspergillus oryzae afterwards, koji-making at 30 DEG C.
3) ferment：The material made is mixed with 17% salt solution, sealed fermenting.Controlled by the constant temperature system of fermentation tank
The fermentation temperature in each stage, 10 DEG C of prior fermentation temperature, ferment January；Mid-term fermentation temperature is 25 DEG C, and fermentation time is 2.5
Month；Later stage fermentation temperature is 32 DEG C, and the time is 1 month.
4) Normal juice is extracted：Whole physical squeezing carries out the extraction of Normal juice.
5) sterilize：125 DEG C, 20s high temperature sterilizations.
6) membrane filtration：Using the milipore filter of molecular weight retention 100000, the filtering of light salt soy sauce is carried out, clarified after filtering,
Without precipitation, and total plate count reduces by 99%.
7) sterile filling：Thousand grades of bottling departments carry out sterile filling.
Embodiment 4
1) bacterial screening：Neutral protease vigor is determined with folin's methods, neutral protease vigor is filtered out and is done for 3800U/g
The aspergillus oryzae of base.
2) koji-making：Dregs of beans is handled, boiling, pressure 0.15MPa, temperature is 125 DEG C, and the retention time is 8 minutes.
Wheat carries out stir-fry wheat, pressure 0.05MPa, and temperature is 400 DEG C, and moisture is controlled 1%.By 1:Improvement is accessed after the mixing of 2 ratios
Aspergillus oryzae afterwards, koji-making at 30 DEG C.
3) ferment：The material made is mixed with 17% salt solution, sealed fermenting.Controlled by the constant temperature system of fermentation tank
The fermentation temperature in each stage, 5 DEG C of prior fermentation temperature, ferment January；Mid-term fermentation temperature is 15 DEG C, and fermentation time is 2.5
Month；Later stage fermentation temperature is 25 DEG C, and the time is 1 month.
4) Normal juice is extracted：Whole physical squeezing carries out the extraction of Normal juice.
5) sterilize：125 DEG C, 20s high temperature sterilizations.
6) membrane filtration：Using the milipore filter of molecular weight retention 100000, the filtering of light salt soy sauce is carried out, clarified after filtering,
Without precipitation, and total plate count reduces by 99%.
7) sterile filling：Thousand grades of bottling departments carry out sterile filling.
Embodiment 5
1) bacterial screening：Neutral protease vigor is determined with folin's methods, neutral protease vigor is filtered out and is done for 3800U/g
The aspergillus oryzae of base.
2) koji-making：Dregs of beans is handled, boiling, pressure 0.15MPa, temperature is 125 DEG C, and the retention time is 8 minutes.
Wheat carries out stir-fry wheat, pressure 0.05MPa, and temperature is 400 DEG C, and moisture is controlled 1%.By 1:Improvement is accessed after the mixing of 2 ratios
Aspergillus oryzae afterwards, koji-making at 30 DEG C.
3) ferment：The material made is mixed with 17% salt solution, sealed fermenting.Controlled by the constant temperature system of fermentation tank
The fermentation temperature in each stage, 10 DEG C of prior fermentation temperature, ferment 0.5 month；Mid-term fermentation temperature is 25 DEG C, fermentation time 3.5
Individual month；Later stage fermentation temperature is 32 DEG C, and the time is 0.5 month.
4) Normal juice is extracted：Whole physical squeezing carries out the extraction of Normal juice.
5) sterilize：125 DEG C, 20s high temperature sterilizations.
6) membrane filtration：Using the milipore filter of molecular weight retention 100000, the filtering of light salt soy sauce is carried out, clarified after filtering,
Without precipitation, and total plate count reduces by 99%.
7) sterile filling：Thousand grades of bottling departments carry out sterile filling.
Embodiment 6
1) bacterial screening：Neutral protease vigor is determined with folin's methods, neutral protease vigor is filtered out and is done for 3800U/g
The aspergillus oryzae of base.
2) koji-making：Dregs of beans is handled, boiling, pressure 0.15MPa, temperature is 125 DEG C, and the retention time is 8 minutes.
Wheat carries out stir-fry wheat, pressure 0.05MPa, and temperature is 400 DEG C, and moisture is controlled 1%.By 1:Improvement is accessed after the mixing of 2 ratios
Aspergillus oryzae afterwards, koji-making at 30 DEG C.
3) ferment：The material made is mixed with 17% salt solution, sealed fermenting.Controlled by the constant temperature system of fermentation tank
The fermentation temperature in each stage, 10 DEG C of prior fermentation temperature, ferment 1.5 months；Mid-term fermentation temperature is 25 DEG C, and fermentation time is 3
Month；Later stage fermentation temperature is 32 DEG C, and the time is 2 months.
4) Normal juice is extracted：Whole physical squeezing carries out the extraction of Normal juice.
5) sterilize：110 DEG C, 18s high temperature sterilizations.
6) membrane filtration：Using the milipore filter of molecular weight retention 100000, the filtering of light salt soy sauce is carried out, clarified after filtering,
Without precipitation, and total plate count reduces by 99%.
7) sterile filling：Thousand grades of bottling departments carry out sterile filling.
Embodiment 7
1) bacterial screening：Neutral protease vigor is determined with folin's methods, neutral protease vigor is filtered out and is done for 3800U/g
The aspergillus oryzae of base.
2) koji-making：Dregs of beans is handled, boiling, pressure 0.15MPa, temperature is 125 DEG C, and the retention time is 8 minutes.
Wheat carries out stir-fry wheat, pressure 0.05MPa, and temperature is 400 DEG C, and moisture is controlled 1%.By 1:Improvement is accessed after the mixing of 2 ratios
Aspergillus oryzae afterwards, koji-making at 30 DEG C.
3) ferment：The material made is mixed with 17% salt solution, sealed fermenting.Controlled by the constant temperature system of fermentation tank
The fermentation temperature in each stage, 10 DEG C of prior fermentation temperature, ferment 1.5 months；Mid-term fermentation temperature is 25 DEG C, and fermentation time is 3
Month；Later stage fermentation temperature is 32 DEG C, and the time is 2 months.
4) Normal juice is extracted：Whole physical squeezing carries out the extraction of Normal juice.
5) sterilize：130 DEG C, 30s high temperature sterilizations.
6) membrane filtration：Using the milipore filter of molecular weight retention 150000, the filtering of light salt soy sauce is carried out, clarified after filtering,
Without precipitation, and total plate count reduces by 99%.
7) sterile filling：Thousand grades of bottling departments carry out sterile filling.
Comparative example 1
1) bacterial screening：Neutral protease vigor and material protein utilization rate are determined with folin's methods, neutrality is cultivated in screening
Prolease activity is the aspergillus oryzae of 9113.85U/g butts.
2) koji-making：Dregs of beans is handled, boiling, pressure 0.15MPa, temperature is 125 DEG C, and the retention time is 8 minutes.
Wheat carries out stir-fry wheat, pressure 0.05MPa, and temperature is 400 DEG C, and moisture is controlled 1%.By 1:Improvement is accessed after the mixing of 2 ratios
Aspergillus oryzae afterwards, koji-making at 30 DEG C.
3) ferment：The material made is mixed with 17% salt solution, sealed fermenting 6 months, passes through the constant temperature system of fermentation tank
System controls the fermentation temperature in each stage, 10 DEG C of prior fermentation temperature, ferments January；Mid-term fermentation temperature is 25 DEG C, and fermentation time is
2.5 months；Later stage fermentation temperature is 32 DEG C, and the time is 1 month.
4) Normal juice is extracted：Whole physical squeezing carries out the extraction of Normal juice.
5) sterilize：125 DEG C, 20s high temperature sterilizations.
6) membrane filtration：Using the milipore filter of molecular weight retention 100000, the filtering of light salt soy sauce is carried out, clarified after filtering,
Without precipitation, and total plate count reduces by 99%.
7) sterile filling：Thousand grades of bottling departments carry out sterile filling.
Detection：
The performance of soy sauce prepared by the various embodiments described above and comparative example is detected, wherein protein decomposition rate passes through hair
The content of amino-acid nitrogen embodies in soy sauce after ferment, and the content of amino-acid nitrogen is higher, and protein decomposition rate is higher, soy sauce wind
Taste is better, and the rank of soy sauce is also higher.The assay of amino-acid nitrogen is detected using potentiometric titration in the application.Inspection
Survey the results are shown in Table 1.
Table 1：
| Amino-acid nitrogen (g/100mL) | |
| Embodiment 1 | 1.05 |
| Embodiment 2 | 1.04 |
| Embodiment 3 | 1.01 |
| Embodiment 4 | 0.99 |
| Embodiment 5 | 1.00 |
| Embodiment 6 | 1.02 |
| Embodiment 7 | 1.01 |
| Comparative example | 0.94 |
| Detection method | Formol titration in GB18186-2000 |
As can be seen from the above description, the above embodiments of the present invention realize following technique effect：
The application from existing aspergillus oryzae by filtering out neutral protease vigor in 3600~3800U/g butt models
Interior aspergillus oryzae is enclosed, according to its Enzymatic characteristic, adjustment fermentation method is high-salt dilute and closed baking-press type hair
Ferment so that the protein breakdown ability of the bacterial strain greatly improves, produce amino-acid nitrogen in soy sauce content reach 1.0g/ml with
Upper (reaching superfine rank), and the content of total acid is also controlled in 1.05g/ml, much smaller than the 2.6g/ml of comparative example 1.It can be seen that this
The fermentation process of application effectively controls the growth of harmful bacteria, so as to avoid flavor material stream in brewing process from losing, improves sauce
The flavor of oil product, and each batch products quality, index are unanimously, stably, beneficial to large-scale production.
The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention, for the skill of this area
For art personnel, the present invention can have various modifications and variations.Within the spirit and principles of the invention, that is made any repaiies
Change, equivalent substitution, improvement etc., should be included in the scope of the protection.
Claims (10)
1. a kind of brewing method of microbial fermentation soy sauce, it is characterised in that the brewing method includes：
Step S1, by raw material and aspergillus oryzae mixed culture, obtain material；
Step S2, the material is mixed with salt solution, obtains solidliquid mixture；And
Step S3, sealed fermenting is carried out to the solidliquid mixture, obtains the microbial fermentation soy sauce,
Wherein, the neutral protease vigor in the aspergillus oryzae is the aspergillus oryzae of 3600~3800U/g butts.
2. brewing method according to claim 1, it is characterised in that in the step S2, the middle salt of the salt solution
Mass content is 15%~17%.
3. brewing method according to claim 1, it is characterised in that before the step S1, the brewing method is also
Including：The step of the step of carrying out pre-treatment to raw material, the preferably pre-treatment, includes boiling and/or roasts.
4. brewing method according to claim 3, it is characterised in that the raw material is dregs of beans and wheat；
Preferably, the step of pre-treatment includes：Boiling is carried out to the dregs of beans and the wheat is roasted；
Preferably, the pressure of the boiling is 0.05~0.15MPa, and temperature is 115~125 DEG C, and the time is 8~10 minutes；
Preferably, it is 0.5wt%~1wt% to control the moisture in the wheat after roasting, further preferably control roasting
Pressure during stir-fry is 0.01~0.05MPa, and temperature is 300~400 DEG C.
5. brewing method according to claim 4, it is characterised in that the step S1 includes：
Step S11, by the dregs of beans after the boiling with the wheat after described roast by 1:1~1:2 mass ratio mixing, is mixed
Close raw material；And
Step S12, aspergillus oryzae progress koji-making is accessed into the mixed material, obtains the material.
6. brewing method according to claim 1, it is characterised in that the temperature of the koji-making is 28~40 DEG C.
7. brewing method according to claim 1, it is characterised in that the step S3 includes：
Step S31, the sealed fermenting of first stage is carried out to the solidliquid mixture at 8~10 DEG C, obtains the first fermentate；
Step S32, the sealed fermenting of second stage is carried out to first fermentate at 20~25 DEG C, obtains the second fermentation
Thing；
Step S33, the sealed fermenting of phase III is carried out to second fermentate at 30~32 DEG C, obtains the microorganism
Fermented sauce.
8. brewing method according to claim 7, it is characterised in that the fermentation time of the first stage is 1~1.5
Month, it is preferable that the fermentation time of the second stage is 2.5~3 months, it is further preferred that the fermentation of the phase III
Time is 1~2 month.
9. brewing method according to claim 7, it is characterised in that the step S33 includes：
The sealed fermenting of phase III is carried out to second fermentate, obtains the 3rd fermentate；
3rd fermentate is squeezed and filtered successively, obtains the microbial fermentation soy sauce；
Preferably, the step of filtering uses molecular weight retention to be filtered for 5000~100000 milipore filter；
It is highly preferred that after the step of filtering and before obtaining the microbial fermentation soy sauce, the brewing method is also
The step of including sterilization, 20~40s of processing is sterilized further preferably at a temperature of 115~125 DEG C.
10. a kind of microbial fermentation soy sauce, it is characterised in that the microbial fermentation soy sauce uses any in claim 1 to 9
Brewing method described in is prepared.
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