CN108523088A - A kind of method that residue of soya recycles fermented sauce - Google Patents
A kind of method that residue of soya recycles fermented sauce Download PDFInfo
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- CN108523088A CN108523088A CN201710125879.6A CN201710125879A CN108523088A CN 108523088 A CN108523088 A CN 108523088A CN 201710125879 A CN201710125879 A CN 201710125879A CN 108523088 A CN108523088 A CN 108523088A
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Abstract
A kind of method that residue of soya recycles fermented sauce, this method include preparation stage, fermentation stage and product separation packaging；The preparation of preparation stage main various utensils, the preparation of culture medium, the selection or cultivation of excellent species, the disinfection etc. of utensil and culture medium；Fermentation stage is mainly the preparation for carrying out soy sauce using the control of the sequencing and fermentation condition of addition auxiliary material using fermentation tank；Product separation packing stage is product to be detached and carried out aseptic packaging.By byproduct, the further deep processing of waste and the recycling of this soy sauce production of soy sauce residues, added value of product is improved, also raw material availability is made to be improved.
Description
Technical field
The invention belongs to fermentation technical field, a kind of method for recycling fermented sauce more particularly to residue of soya.
Background technology
Residue of soya is the waste generated in soy sauce production process.It is flavouring indispensable in people's diet, mesh
At 5,000,000 tons or so, soy sauce market year increases 10% or more the soy sauce annual output in preceding China, and often produces 1kg soy sauce, will
About 0.67kg soy sauce residues are generated, so the yield of soy sauce residues is also very big.
Substance contained in soy sauce residues be it is very abundant, fat content in soy sauce residues up to 20%~28% (butt,
Similarly hereinafter) close to the oil content of rapeseed, crude protein content is in 10% or more, even as high as 30%；In addition, also contain abundant fibre
Dimension, sugar, phosphatide etc..Using beans cypress, flour as raw material, the anti-content 7.4%~8.6% of thick fat in soy sauce residues, crude protein l9.5%
~25.8%, reduced sugar l0.7%-12.3%.In short, during the fermentation, in addition in raw material protein, starch is by part
Using in addition, other nutritional ingredients, such as grease, fiber, phosphatide largely stay in soy sauce residues.
The yield of soy sauce residues is big, contained nutriment is abundant, but is used as feed, fertilizer, roughage additive in addition to having
The research report used is outer, and otherwise research carries out seldom, deep processing and recycle the relatively low added values of product of degree compared with
It is low, it is endangered caused by ecological environment and animal to reduce it, keeps its resource Ke Xunhuanliyong, the present invention provides a kind of sauce
The method that slag recycles fermented sauce, also makes raw material availability be improved.
Invention content
In view of the above-mentioned problems, the present invention provides a kind of method that residue of soya recycles fermented sauce, to improve added value of product,
It reduces soy sauce residues to endanger caused by ecological environment and animal, keeps its resource Ke Xunhuanliyong, also enable raw material availability
It improves.
In order to achieve the above object, the present invention is achieved by the following scheme.
A kind of method that residue of soya recycles fermented sauce, main includes following several parts：Preparation stage, fermentation stage and production
Product separation packaging；The preparation of preparation stage main various utensils, the preparation of culture medium, the selection or cultivation of excellent species, utensil
With the disinfection of culture medium etc.；Fermentation stage is mainly the control using the sequencing and fermentation condition of addition auxiliary material using fermentation tank
System carries out the preparation of soy sauce；Product separation packing stage is product to be detached and carried out aseptic packaging.
The beneficial effects of the invention are as follows：By the byproduct of soy sauce residues this soy sauce production, the further deep processing of waste and
It recycles, improves added value of product, reduce soy sauce residues and endangered caused by ecological environment and animal, make the recyclable profit of its resource
With；In addition, the auxiliary material being added during soy sauce residues reproduction soy sauce, increases nutrition content in soy sauce, ferment the later stage
Thalline dissolves, and increases nutrition content in soy sauce, improves soy sauce total nitrogen content and amino-acid nitrogen content, also makes raw material sharp
It is improved with rate.
Specific implementation mode
Embodiment 1
1. the preparation stage
1) culture dish, shaking table, fermentation tank are ready to and are sterilized spare；
2) aspergillus oryzae, oyster mushroom, Ganoderma Lucidum (inoculum concentration 10%) are inoculated into the trainings of the PDA containing 30% soy sauce residues respectively
It supports and is cultivated 3 days for 30 DEG C on base, it is spare to put refrigerator after culture is good；
3) protease, peptase, amylase, glutaminase, pectase, cellulase, hemicellulase are prepared in advance
It is good, it is spare to put refrigerator；
4) cultured aspergillus oryzae, oyster mushroom, Ganoderma Lucidum strain is taken to be inoculated into 100ml fluid nutrient mediums 30 DEG C respectively
200rpm carries out shaking table culture 2 days, and it is spare to put refrigerator after culture is good；
Wherein Liquid Culture based component is：Beef extract 3g, peptone 10g, corn flour 10g, soy sauce residues 20g, vinasse 10g,
Sodium chloride 5g, pH7.0-7.2 add water to be settled to 1000ml, 121 DEG C of high pressure sterilization 20min；
2. fermentation stage
1) soy sauce residues (water content 78%) of fermenter volume 1/3 are added in preprepared fermentation tank；
2) aspergillus oryzae, oyster mushroom, Ganoderma Lucidum of the preprepared Jing Guo shaking table culture, and temperature are added into fermentation tank
At 30 DEG C, PH is controlled in 7.5-8.5 for control；Fermentation 2 days；
3) enzyme, i.e. preprepared protease, peptase, amylase, glutaminase, pectin are added into fermentation tank
Enzyme, cellulase, hemicellulase, and temperature control, at 25 DEG C -35 DEG C, PH controls continue fermentation 2 days in 7.0-7.5；
4) lysozyme is added into fermentation tank, thalline is dissolved；
Fermentation parameter：Inoculum concentration 15%；The content of regular sample detection amino-acid nitrogen, content is in 0.5%-
0.7%, just stop fermentation, obtains qualified soy sauce.
3. product separation packaging
Product is released from fermentation tank liquid outlet and carries out aseptic packaging.
Claims (1)
1. a kind of method that residue of soya recycles fermented sauce, it is characterised in that：Include the following steps：
Preparation stage
1) culture dish, shaking table, fermentation tank are ready to and are sterilized spare；
2) aspergillus oryzae, oyster mushroom, Ganoderma Lucidum are inoculated by inoculum concentration 10% in the PDA culture medium containing 30% soy sauce residues respectively
30 DEG C are cultivated 3 days, and it is spare to put refrigerator after culture is good；
3) protease, peptase, amylase, glutaminase, pectase, cellulase, hemicellulase are ready in advance, are put
Refrigerator is spare；
4) cultured aspergillus oryzae, oyster mushroom, Ganoderma Lucidum strain is taken to be inoculated into 30 DEG C of 200rpm in 100ml fluid nutrient mediums respectively
Carry out shaking table culture 2 days, it is spare to put refrigerator after culture is good；
Wherein Liquid Culture based component is：Beef extract 3g, peptone 10g, corn flour 10g, soy sauce residues 20g, vinasse 10g, chlorination
Sodium 5g, pH7.0-7.2 add water to be settled to 1000ml, 121 degree of high pressure sterilization 20min；
Fermentation stage
1) soy sauce residues of the water content 78% of fermenter volume 1/3 are added in preprepared fermentation tank；
2) aspergillus oryzae, oyster mushroom, Ganoderma Lucidum of the preprepared Jing Guo shaking table culture are added into fermentation tank, and temperature controls
At 30 DEG C, PH is controlled in 7.5-8.5；Fermentation 2 days；
3) enzyme, i.e. preprepared protease, peptase, amylase, glutaminase, pectase, fibre are added into fermentation tank
The plain enzyme of dimension, hemicellulase, and temperature control, at 25 DEG C -35 DEG C, PH controls continue fermentation 2 days in 7.0-7.5；
4) lysozyme is added into fermentation tank, thalline is dissolved；
Fermentation parameter：Inoculum concentration 15%；The content of regular sample detection amino-acid nitrogen, content is in 0.5%-0.7%, just
It can stop fermenting；
Product separation packaging
Product is released from fermentation tank liquid outlet and carries out aseptic packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710125879.6A CN108523088A (en) | 2017-03-05 | 2017-03-05 | A kind of method that residue of soya recycles fermented sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710125879.6A CN108523088A (en) | 2017-03-05 | 2017-03-05 | A kind of method that residue of soya recycles fermented sauce |
Publications (1)
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| CN108523088A true CN108523088A (en) | 2018-09-14 |
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| CN201710125879.6A Pending CN108523088A (en) | 2017-03-05 | 2017-03-05 | A kind of method that residue of soya recycles fermented sauce |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110195086A (en) * | 2019-06-11 | 2019-09-03 | 天津科技大学 | A method of gamma-polyglutamic acid is produced using soy sauce residues solid state fermentation |
| CN110484453A (en) * | 2019-09-02 | 2019-11-22 | 千禾味业食品股份有限公司 | It is a kind of for koji preparation culture medium and base with this soy sauce koji preparation method |
| CN113575915A (en) * | 2021-09-28 | 2021-11-02 | 中国海洋大学 | Preparation method of oyster soy sauce |
-
2017
- 2017-03-05 CN CN201710125879.6A patent/CN108523088A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110195086A (en) * | 2019-06-11 | 2019-09-03 | 天津科技大学 | A method of gamma-polyglutamic acid is produced using soy sauce residues solid state fermentation |
| CN110484453A (en) * | 2019-09-02 | 2019-11-22 | 千禾味业食品股份有限公司 | It is a kind of for koji preparation culture medium and base with this soy sauce koji preparation method |
| CN113575915A (en) * | 2021-09-28 | 2021-11-02 | 中国海洋大学 | Preparation method of oyster soy sauce |
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Application publication date: 20180914 |