CN109463713A - A kind of Multi-strain fermentation technology improving flavor of soy sauce - Google Patents
A kind of Multi-strain fermentation technology improving flavor of soy sauce Download PDFInfo
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- CN109463713A CN109463713A CN201811515421.2A CN201811515421A CN109463713A CN 109463713 A CN109463713 A CN 109463713A CN 201811515421 A CN201811515421 A CN 201811515421A CN 109463713 A CN109463713 A CN 109463713A
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- 230000004151 fermentation Effects 0.000 title claims abstract description 141
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 60
- 238000005516 engineering process Methods 0.000 title claims abstract description 27
- 239000000796 flavoring agent Substances 0.000 title abstract description 21
- 235000019634 flavors Nutrition 0.000 title abstract description 21
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 55
- 239000000463 material Substances 0.000 claims abstract description 39
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 26
- 238000003756 stirring Methods 0.000 claims description 34
- 150000003839 salts Chemical class 0.000 claims description 30
- 241000191996 Pediococcus pentosaceus Species 0.000 claims description 17
- 241000607142 Salmonella Species 0.000 claims description 16
- 230000035800 maturation Effects 0.000 claims description 14
- 241000222120 Candida <Saccharomycetales> Species 0.000 claims description 13
- NNKVPIKMPCQWCG-UHFFFAOYSA-N methamidophos Chemical compound COP(N)(=O)SC NNKVPIKMPCQWCG-UHFFFAOYSA-N 0.000 claims description 13
- 235000015067 sauces Nutrition 0.000 claims description 13
- 230000001965 increasing effect Effects 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 6
- 210000004209 hair Anatomy 0.000 claims description 4
- 229910001873 dinitrogen Inorganic materials 0.000 claims description 3
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- 239000002994 raw material Substances 0.000 abstract description 16
- 150000001413 amino acids Chemical class 0.000 abstract description 14
- 108091005804 Peptidases Proteins 0.000 abstract description 8
- 239000004365 Protease Substances 0.000 abstract description 8
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 102000004190 Enzymes Human genes 0.000 abstract description 6
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- 238000006243 chemical reaction Methods 0.000 abstract description 6
- 244000005700 microbiome Species 0.000 abstract description 5
- 230000007062 hydrolysis Effects 0.000 abstract description 4
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 230000001580 bacterial effect Effects 0.000 abstract description 3
- 230000004060 metabolic process Effects 0.000 abstract description 3
- 238000005457 optimization Methods 0.000 abstract description 3
- 239000004382 Amylase Substances 0.000 abstract description 2
- 102000013142 Amylases Human genes 0.000 abstract description 2
- 108010065511 Amylases Proteins 0.000 abstract description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 2
- 229920002472 Starch Polymers 0.000 abstract description 2
- 235000019418 amylase Nutrition 0.000 abstract description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 2
- 239000008103 glucose Substances 0.000 abstract description 2
- 238000011017 operating method Methods 0.000 abstract description 2
- 235000019698 starch Nutrition 0.000 abstract description 2
- 239000008107 starch Substances 0.000 abstract description 2
- 241000894006 Bacteria Species 0.000 description 19
- 238000000034 method Methods 0.000 description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 14
- 235000001014 amino acid Nutrition 0.000 description 11
- 230000000694 effects Effects 0.000 description 9
- 239000000126 substance Substances 0.000 description 9
- 235000014655 lactic acid Nutrition 0.000 description 7
- 239000004310 lactic acid Substances 0.000 description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 6
- 238000009395 breeding Methods 0.000 description 6
- 230000001488 breeding effect Effects 0.000 description 6
- 238000007796 conventional method Methods 0.000 description 6
- 230000007423 decrease Effects 0.000 description 6
- 241000235017 Zygosaccharomyces Species 0.000 description 5
- 238000013019 agitation Methods 0.000 description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 238000011049 filling Methods 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 239000001301 oxygen Substances 0.000 description 5
- 229910052760 oxygen Inorganic materials 0.000 description 5
- 230000001476 alcoholic effect Effects 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 241000235342 Saccharomycetes Species 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 150000002972 pentoses Chemical class 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 230000002779 inactivation Effects 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 2
- 241001478240 Coccus Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241000202221 Weissella Species 0.000 description 1
- 241000235033 Zygosaccharomyces rouxii Species 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012620 biological material Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000037149 energy metabolism Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000009916 joint effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000010998 test method 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)
Abstract
The present invention relates to a kind of Multi-strain fermentation technologies for improving flavor of soy sauce, the fermentation condition stirred by optimizing pneumatic, and it is inoculated with strain in the different phase specific aim of fermentation, realize multi-cultur es cooperative fermentation, raw material availability and amino-acid state conversion rate of nitrogen are improved, the flavor and quality of soy sauce are improved；By being stood after moromi heats up, so that a large amount of protease and amylase of moromi Cheng Quzhong enrichment, carry out material protein and starch to be fully hydrolyzed generation amino acid, glucose；By improving product temperature to improve the raw material availability and amino-acid state conversion rate of nitrogen of various enzyme systems, accelerates hydrolysis rate and the metabolism for microorganism in subsequent fermentations provides material base.Optimization for fermentation technology of the present invention, operating method is easy, and bacterial classification usage amount is few, and production cost is low, and raw material availability is high, and technology stability is good.
Description
Technical field
The invention belongs to food fermentation field of engineering technology more particularly to a kind of zymotechniques for improving flavor of soy sauce.
Background technique
Soy sauce brewing process is culture aspergillus oryzae (Aspergillus oryzae) process of growth and breeding on raw material.
Alternatively soy sauce is the fermentation of the microbiological comprehensives such as aspergillus, yeast and bacterium as a result, such as koji-making in soy sauce brewing and fermenting this
Two master operations are exactly breeding and the process using microorganism.A series of variations occurred during fermentation are very complicated
, to sum up soy sauce brewing and microorganism have very close relationship.Wherein moromi fermentation relies primarily on aspergillus, yeast
And the joint action of bacterium, they reduce or increase with the difference of fermentation phase during the fermentation, for fermentation stage flavor
The formation of substance has great influence.Synergistic effect is presented in halophilic lactic acid bacteria and saccharomycete during sauce fermentation, is such as having
Salt ferments initial stage, and halophilic lactic acid bacteria, which first grows and generates lactic acid, is reduced to fermentation system pH value 5.0 hereinafter, such acidity
Quite well to the breeding acidity of Lu Shi Zygosaccharomyces (Zygosaccharomyces rouxii), with Lu Shi Zygosaccharomyces
Breeding carries out alcoholic fermentation rapidly, generates a variety of amino acid and fragrance component, therefore halophilic lactic acid bacteria and saccharomycete is mutual
Effect plays considerable effect for the fragrance, taste and color of soy sauce.
In current Technology of Brewing Soy Sauce, fermentation initial stage usually by the way of pneumatic stirring so that salt water penetrate into it is bent
In and moromi is uniformly mixed, it is too slow to absorb salt water to avoid knee-piece, grow the breeding of harmful anaerobic bacteria, thus cause thallus from
It is molten and generate stench and seriously affect moromi quality.And if mixing control it is improper easily lead to fermentation initial stage it is too strong lactic acid hair
Ferment, and the pH value decline that too strong lactic fermentation will lead to fermentation system is very fast, and protease is caused also to start to accelerate inactivation, influences
Raw material availability (mainly protein utilization) and amino acid converting rate, to influence the life of the flavor substances such as ammonia nitrogen
It produces, causes soy sauce mouthfeel meta-acid, flavor is uncoordinated, so that Lu Shi Zygosaccharomyces be inhibited to carry out alcoholic fermentation, in turn results in soy sauce
The missing of mellowness, ester perfume and fermented soya beans, salted or other wise perfume.
Chinese invention patent application CN106974254A (a kind of fresh sauce zymotechnique) is disclosed in earlier fermentation 10
Progress nitrogen charging fermentation in~20 days avoids sauce fermentation in the process by extraneous living contaminants, but the patent to maintain gnotobasis
Application has the disadvantage that the entire fermentation system of earlier fermentation as anaerobic environment fermentation, and the growth of lactic acid bacteria inhibiting causes to generate
Lactic acid production it is low, early period hydrolysis generate a large amount of sugars and protein do not ferment sufficiently and be deposited in moromi, raw material availability
It is reduced with amino acid converting rate, further extends fermentation period, increase the production cost of enterprise, and nocuousness easy to breed
The breeding of anaerobic bacteria leads to moromi corruption, turns sour.A kind of Chinese invention patent CN102429208B (soy sauce for enhancing flavor
Preparation method) it discloses and just adds the suitable yeast of quantity in koji-making inoculation step, without adding flavor as the prior art
Substance can make gained soy sauce total nitrogen and ammonia nitrogen suitable with the prior art, and content of glutamic acid improves 15% to 30%, alcohol
Content 1% to 2%.The patent has the disadvantage that the optimum temperature of starter-making stage is 32 DEG C to 35 DEG C, and pH value is 6.5 to 7,
And the optimal pH < 5 of Yeast Growth, it is unfavorable to fermentation process in koji-making inoculation step addition saccharomycete.Chinese invention is special
Benefit application CN105901656A (a kind of soy sauce multiple bacteria compound fermentation technique) discloses the cream of addition in the 6th to 8 day in fermentation
Sour bacterium, the 9th to 11 day addition torulopsis (Torulopsis), addition Lu Shi yeast ferments within the 24th to 26 day.The patent
Application has the disadvantage that torulopsis mainly serves and increases ester flavouring, is the fermentation after-ripening ferment to form aroma substance in soy sauce
Female bacterium, and be added at fermentation the 9th to 11 day, the ethyl alcohol of alcoholic fermentation generation is carried out in fermentation system due to a lack of Lu Shi yeast, because
And the aroma substance generated is considerably less, not can solve the problem of flavor deficiency.
Therefore, the present invention is quasi- increases raw material benefit by optimization for fermentation technology to reach the quality and yield that improve soy sauce
With rate, further achieve the purpose that reduce enterprise's production cost.
Summary of the invention
The present invention provides a kind of Multi-strain fermentation technology for improving flavor of soy sauce, the fermentation item stirred by optimizing pneumatic
Part, and it is inoculated with strain in the different phase specific aim of fermentation, it realizes multi-cultur es cooperative fermentation, improves raw material availability and ammonia
Base acid-state conversion rate of nitrogen improves the flavor and quality of soy sauce, and solving causes since the decline of sauce fermentation initial stage pH value is fast
Protease inactivation, raw material availability and amino acid converting rate reduce and cause soy sauce mellowness, ester perfume and fermented soya beans, salted or other wise perfume in fermentation system
Missing problem.
Method of the invention after moromi heats up first by standing, so that the albumen of moromi Cheng Quzhong enrichment high activity
Enzyme accelerates hydrolysis rate and is subsequent fermentation in order to improve the raw material availability and amino-acid state conversion rate of nitrogen of various enzyme systems
The metabolism of microorganism provides material base in the process.
The present invention provides a kind of Multi-strain fermentation technology for improving flavor of soy sauce, it is characterised in that: the following steps are included:
1), routinely soy sauce maturation material is made in making leaven of soy sauce method；
It 2) is by weight, that 1:1.2 to 1:1.5 mixes acquisition sauce with the salt water of 15B é to 20B é by soy sauce maturation material
Wine with dregs is stirred well to material and is uniformly mixed；
3), the mixed material of step 2) is pumped into sealed fermenting tank, and mixed material product temperature is increased to 42 DEG C to 45
DEG C, stand 5 to 7 days；
4) after being, 10 DEG C to 15 DEG C by step 3) wine with dregs temperature drop；Then by uniformly connecing Wei Si Salmonella (Weissella)
Kind carries out prior fermentation into moromi, and nitrogen is passed through during fermentation and carries out intermittent stirring, primary every air agitation in 5 to 7 days；
5) it, is inoculated with salt-resistant type Pediococcus pentosaceus, methamidophos and by wine with dregs temperature rise to 30 DEG C to 35 DEG C progress mid-terms respectively
Fermentation is passed through compressed air and carries out intermittent stirring during fermentation, compressed air pressure is 0.1MPa to 1MPa；
6), it is inoculated with torulopsis and by wine with dregs temperature drop to 20 DEG C to 25 DEG C progress later stage fermentations；
7), after fermentation, mature moromi is squeezed according to a conventional method, is precipitated, is filtered, is sterilized, is deployed, is filling
Afterwards, soy sauce finished product is obtained.
The prior fermentation time is 15 to 20 days, and leading to the nitrogen gas stirring time is 20 to 30min, and nitrogen pressure is
0.5MPa to 1MPa.
The adding proportion of the salt-resistant type Pediococcus pentosaceus, methamidophos is 15:1 to 1:1.
The Wei Si Salmonella is 4 × 10 relative to the additional amount of every gram of moromi5CFU/g to 4.5 × 107CFU/g。
The salt-resistant type Pediococcus pentosaceus is 2 × 10 relative to the additional amount of every gram of moromi5CFU/g~3 × 106CFU/
g。
The torulopsis is 2.5 × 10 relative to the additional amount of every gram of moromi6CFU/g to 4.5 × 106CFU/g。
The mid-term fermentation time is 45 to 50 days, and it is primary that logical compressed air stirring was carried out every 7 to 15 days.
The later stage fermentation time is 30 to 40 days, and it is primary that stuffy stirring was carried out every 10 to 15 days.
Therefore, on the one hand, the present invention provides a kind of Multi-strain fermentation technology, including soy sauce maturation material is sent out
Ferment, it is characterised in that the fermentation includes:
1) soy sauce maturation material is mixed with salt water, and obtains moromi；
2), moromi is added to the container and moromi product temperature is increased to 42 DEG C to 45 DEG C, stands 5 to 7 days；
3) it, reduces moromi product temperature and is inoculated with Wei Si Salmonella and carry out prior fermentation, when fermentation is passed through nitrogen and carries out intermittent stirring；
4) it, increases moromi product temperature and is inoculated with salt-resistant type Pediococcus pentosaceus, methamidophos carry out mid-term fermentation；
5) it, reduces moromi product temperature and is inoculated with torulopsis and carry out later stage fermentation.
In one embodiment, wherein in 3), moromi product temperature is reduced to 10 DEG C to 15 DEG C, fermentation time be 15 to
20 days.
In another embodiment, wherein in 4), moromi product temperature is increased to 30 DEG C to 35 DEG C, fermentation time 45
To 50 days.
In yet another embodiment, wherein in 5), moromi product temperature is reduced to 20 DEG C to 25 DEG C, fermentation time 30
To 40 days.
In another embodiment, wherein every 5 to 7 days, logical nitrogen gas stirring was primary during prior fermentation, when stirring
Between be 20 to 30min, nitrogen pressure be 0.5MPa to 1MPa.
In yet another embodiment, wherein it is primary every progress blowing air stirring in 7 to 15 days during mid-term fermentation, it stirs
Mixing the time is 20 to 30min, and air pressure is 0.1MPa to 1MPa.
In another embodiment, wherein carrying out stuffy stirring once every 10 to 15 days during later stage fermentation,
Mixing time is 20 to 30min.
In yet another embodiment, wherein the Wei Si Salmonella relative to every gram of moromi additional amount be 4 × 105CFU/
G to 4.5 × 107CFU/g。
In another embodiment, wherein the salt-resistant type Pediococcus pentosaceus relative to every gram of moromi additional amount be 2
×105CFU/g to 3 × 106The ratio of CFU/g, salt-resistant type Pediococcus pentosaceus and methamidophos is 15:1 to 1:1.
In yet another embodiment, wherein the salt-resistant type Pediococcus pentosaceus is relative to the additional amount of every gram of moromi
2.5×106CFU/g to 4.5 × 106CFU/g。
Innovation of the invention is (but being not limited to):
The present invention avoids hair by being inoculated with Wei Si Salmonella into moromi behind feed degradation peak period at fermentation initial stage
The too strong lactic fermentation of ferment initial stage is very fast so as to cause the pH value decline of fermentation system, and then influences amino-acid nitrogen, reduced sugar
Equal flavor substances are led to the problem of, and being conducive to enzyme activity is maintained for a long time, and is further hydrolyzed to raw material.Fermentation is just
Phase is passed through nitrogen and carries out intermittent stirring, on the one hand avoids oxygen supply from realizing Wei Si Salmonella using the oxygen in system slow
Increase, avoid increasing it is too fast cause pH value decline very fast, on the other hand avoid the generation for producing the harmful bacterias such as film Lu Shi Zygosaccharomyces,
Simultaneously bacterium solution is sufficiently mixed with moromi, and product temperature is evenly distributed, so that fermentation is uniform.The present invention optimizes fermentation
Technique, operating method is easy, and bacterial classification usage amount is few, and production cost is low, and raw material availability is high, and technology stability is good.
The beneficial effects of the present invention are (but being not limited to):
Method of the invention first by being stood after moromi heats up so that moromi Cheng Quzhong enrichment a large amount of protease and
Amylase carries out material protein and starch to be fully hydrolyzed generation amino acid, glucose, various to improve by improving product temperature
The raw material availability and amino-acid state conversion rate of nitrogen of enzyme system accelerate hydrolysis rate and are the metabolism of microorganism in subsequent fermentations
Material base is provided.Wei Si Salmonella is inoculated with into moromi behind feed degradation peak period at fermentation initial stage, avoids fermentation just
Phase too strong lactic fermentation is very fast so as to cause the pH value decline of fermentation system, and then influences the wind such as amino-acid nitrogen, reduced sugar
Taste substance is led to the problem of, and is conducive to enzyme activity and is maintained for a long time, and is further hydrolyzed to raw material.Fermentation initial stage is logical
Enter nitrogen and carry out intermittent stirring, on the one hand avoids oxygen supply from realizing Wei Si Salmonella using the oxygen in system and slowly increase
It is long, avoid increasing it is too fast cause pH value decline very fast, on the other hand avoid the generation for producing the harmful bacterias such as film Lu Shi Zygosaccharomyces, together
When bacterium solution is sufficiently mixed with moromi, and product temperature is evenly distributed, so that fermentation is uniform.In ferment middle, lead to pressure
Contracting air simultaneously stirs and for fermentation system provides oxygen appropriate, to promote methamidophos progress alcoholic fermentation.It is inoculated with ball and intends ferment
Mother acts on fermentation latter stage of ripening, and energy metabolism generates soy sauce characteristic flavor compounds, improves the taste and aroma of soy sauce.The present invention passes through
Optimization for fermentation technology gives full play to the fermentation advantage of each strain, overcomes while adding strain and causes competitive growth between strain
Defect, while this method is easy to operate, and bacterial classification usage amount is few, and production cost is low, and raw material availability is high, and technology stability is good,
Industrialized production especially suitable for high-quality soy sauce brewing.
Specific embodiment
In order to promote the understanding of the present invention, below with reference to certain embodiments, and will be retouched using language-specific
State the present invention.It is to be understood, however, that these specific embodiments are not intended to limit the scope of the invention.Described reality
Apply any change and further modification in mode and it is of the invention it is any further apply, be those skilled in the art
What member usually will recognize that.
Test method described in following embodiments is unless otherwise instructed conventional method；The reagent and biological material
Material, unless otherwise instructed, commercially obtains.
In following embodiments, the percentage composition is mass percentage unless otherwise instructed.
Following embodiments are described further a specific embodiment of the invention, it is not limited to the implementation of this paper
Example.
Embodiment 1
The Multi-strain fermentation technology of the raising flavor of soy sauce, comprising the following steps:
1), routinely soy sauce maturation material is made in making leaven of soy sauce method；
2) by weight it is, that 1:1.2 mixes acquisition moromi with the salt water of 15B é by soy sauce maturation material, is stirred well to object
Material is uniformly mixed；
3), the mixed material of step 2) is pumped into sealed fermenting tank, and mixed material product temperature is increased to 42 DEG C, is stood
5 days, and measuring protease activity in material is 3210U/g；Prior fermentation is carried out by the way that Wei Si Salmonella to be uniformly seeded in moromi,
It is passed through nitrogen during fermentation and carries out intermittent stirring, continues 20min, primary every air agitation in 5 days, wine with dregs temperature control is made as 10 DEG C；Before
Phase fermentation time is 18 days, nitrogen pressure 0.5MPa；Wei Si Salmonella is 4 × 10 relative to the additional amount of every gram of moromi5CFU/
g。
4) it, is inoculated with salt-resistant type Pediococcus pentosaceus, methamidophos and by wine with dregs temperature rise to 30 DEG C of progresss mid-term fermentations respectively, sends out
It is passed through compressed air during ferment and carries out intermittent stirring, continues 30min, compressed air pressure 0.1MPa, salt-resistant type pentose piece ball
Bacterium is 2 × 10 relative to the additional amount of every gram of moromi5CFU/g.Salt-resistant type Pediococcus pentosaceus, methamidophos adding proportion be
15:1；Mid-term fermentation time is 48 days, and it is primary that logical compressed air stirring was carried out every 7 days.
5), it is inoculated with torulopsis and by wine with dregs temperature drop to 20 DEG C of progress later stage fermentation after-ripening；Torulopsis is relative to every gram of sauce
The additional amount of wine with dregs is 2.5 × 106CFU/g.The later stage fermentation time is 30 days, and it is primary that stuffy stirring was carried out every 10 days.
6), after fermentation, mature moromi is squeezed according to a conventional method, is precipitated, is filtered, is sterilized, is deployed, is filling
Afterwards, soy sauce finished product is obtained.
Embodiment 2
The Multi-strain fermentation technology of the raising flavor of soy sauce, comprising the following steps:
1), routinely soy sauce maturation material is made in making leaven of soy sauce method；
2) by weight it is, that 1:1.4 mixes acquisition moromi with the salt water of 18B é by soy sauce maturation material, is stirred well to object
Material is uniformly mixed；
3), the mixed material of step 2) is pumped into sealed fermenting tank, and mixed material product temperature is increased to 43 DEG C, is stood
6 days, and measuring protease activity in material is 3400U/g；Prior fermentation is carried out by the way that Wei Si Salmonella to be uniformly seeded in moromi,
It is passed through nitrogen during fermentation and carries out intermittent stirring, continues 25min, primary every air agitation in 6 days, wine with dregs temperature control is made as 13 DEG C；Before
Phase fermentation time is 15 days, nitrogen pressure 0.7MPa；Wei Si Salmonella is 4 × 10 relative to the additional amount of every gram of moromi6CFU/
g；
4) it, is inoculated with salt-resistant type Pediococcus pentosaceus, methamidophos and by wine with dregs temperature rise to 32 DEG C of progresss mid-term fermentations respectively, sends out
It is passed through compressed air during ferment and carries out intermittent stirring, continues 25min, compressed air pressure 0.5MPa, salt-resistant type pentose piece ball
Bacterium is 2 × 10 relative to the additional amount of every gram of moromi6CFU/g.Salt-resistant type Pediococcus pentosaceus, methamidophos adding proportion
For 10:1；Mid-term fermentation time is 50 days, and it is primary that logical compressed air stirring was carried out every 10 days；
5) it, is inoculated with torulopsis bacterium and wine with dregs temperature drop is subjected to fermentation after-ripening to 23 DEG C；Torulopsis bacterium is relative to every gram of sauce
The additional amount of wine with dregs is 3.0 × 106CFU/g.The later stage fermentation time is 40 days, and it is primary that stuffy stirring was carried out every 12 days；
6), after fermentation, mature moromi is squeezed according to a conventional method, is precipitated, is filtered, is sterilized, is deployed, is filling
Afterwards, soy sauce finished product is obtained.
Embodiment 3
The Multi-strain fermentation technology of the raising flavor of soy sauce, comprising the following steps:
1), routinely soy sauce maturation material is made in making leaven of soy sauce method；
2) by weight it is, that 1:1.5 mixes acquisition moromi with the salt water of 20B é by soy sauce maturation material, is stirred well to object
Material is uniformly mixed；
3), the mixed material of step 2) is pumped into sealed fermenting tank, and mixed material product temperature is increased to 45 DEG C, is stood
7 days, and measuring protease activity in material is 3050U/g；Prior fermentation is carried out by the way that Wei Si Salmonella to be uniformly seeded in moromi,
It is passed through nitrogen during fermentation and carries out intermittent stirring, continues 30min, primary every air agitation in 7 days, wine with dregs temperature control is made as 15 DEG C；Before
Phase fermentation time is 20 days, nitrogen pressure 1MPa；Wei Si Salmonella is 4.5 × 10 relative to the additional amount of every gram of moromi7CFU/
g；
4) it, is inoculated with salt-resistant type Pediococcus pentosaceus, methamidophos and by wine with dregs temperature rise to 30~35 DEG C of progress mid-term hairs respectively
Ferment is passed through compressed air and carries out intermittent stirring during fermentation, compressed air pressure 1MPa continues 20min, salt-resistant type pentose
Piece coccus, methamidophos adding proportion be 1:1；Salt-resistant type Pediococcus pentosaceus relative to every gram of moromi additional amount be 3 ×
106CFU/g.Mid-term fermentation time is 45 days, and it is primary that logical compressed air stirring was carried out every 15 days.
5) it, is inoculated with torulopsis bacterium and wine with dregs temperature drop is subjected to fermentation after-ripening to 25 DEG C；Torulopsis bacterium is relative to every gram of sauce
The additional amount of wine with dregs is 4.5 × 106CFU/g；The later stage fermentation time is 35 days, and it is primary that stuffy stirring was carried out every 15 days.
6), after fermentation, mature moromi is squeezed according to a conventional method, is precipitated, is filtered, is sterilized, is deployed, is filling
Afterwards, soy sauce finished product is obtained.
Reference examples
1), routinely soy sauce maturation material is made in making leaven of soy sauce method；
2) by weight it is, that 1:1.5 mixes acquisition moromi with the salt water of 15~20B é by soy sauce maturation material, is sufficiently stirred
It is uniformly mixed to material；
3), the mixed material of step 2) is pumped into sealed fermenting tank, and mixed material product temperature is increased to 42 DEG C, is stood
6 days, and measuring protease activity in material is 2510U/g；It is passed through compressed air during fermentation and carries out intermittent stirring, continues 25min,
Primary every air agitation in 6 days, wine with dregs temperature control is made as 13 DEG C；The prior fermentation time is 15 days, compressed air 0.7MPa；
4) ferment middle is passed through compressed air and carries out intermittent stirring, continues 25min, compressed air pressure 0.5MPa, in
Phase fermentation time is 50 days, and it is primary that logical compressed air stirring was carried out every 10 days.
5), the later stage fermentation time is 40 days, and it is primary that stuffy stirring was carried out every 12 days；
6), after fermentation, mature moromi is squeezed according to a conventional method, is precipitated, is filtered, is sterilized, is deployed, is filling
Afterwards, soy sauce finished product is obtained.
The comparison of moromi pH in fermentation process
In the moromi fermentation process of embodiment and reference examples, measured respectively at the 0th, 4,9,15,20,40,60,90 day
The pH of moromi, the pH measured are recorded in table 1.
1 embodiment 1 to 3 of table is compared with moromi pH value in reference examples fermentation process
PH testing result is shown, compared with reference examples, moromi fermentation initial stage pH value declines slower, egg in embodiment 1 to 3
White enzymatic activity is high, to improve the conversion of raw material availability and amino-acid nitrogen, to improve the taste and aroma of soy sauce.
Sense organ appraise
Soy sauce prepared by each embodiment and reference examples is subjected to sense organ by the appraise group that 9 senior appraise persons form
Evaluation, sensory evaluation index includes the color of soy sauce, taste and aroma.The sense of soy sauce prepared by embodiment 1 to 3 and reference examples
Official's appraise the results are shown in Table 2.
Quality of sauce evaluation
For the physical and chemical project of soy sauce, detect respectively it is each preparation embodiment and reference examples soy sauce amino-acid nitrogen,
Full nitrogen and total acid, the results are shown in Table 2.Quality of sauce evaluation criterion refers to GB2717-1996 " sauce sanitary standard " and GB18186-
2000 " making soy sauce ".
2 embodiment 1 to 3 of table is compared with the produced soy sauce physical and chemical index of reference examples and sensory evaluation
Note: flavour is delicious, mellow, sweet tea is salty agreeable to the taste, and most preferably " +++ ", "+" is more, and flavour is better；Fragrance is strong sauce
Fragrant, mellowness and fermented soya beans, salted or other wise are fragrant, and most preferably " +++ ", "+" is more, and fragrance is better.
The above result shows that soy sauce prepared by the embodiment of the present invention 1 to 3 gives off a strong fragrance, tasty mouthfeel, all indexs are shown
It writes and is better than reference examples.
The above embodiments are merely intended to illustrate the present invention rather than to limit it；Therefore with it is of the invention
Any change in the comparable meaning and scope of claims, should be construed as being included in the scope of the claims.
All publications and patents cited in this specification application is incorporated herein by reference, and individually goes out as each
Version object or patent application are specifically and individually indicated and are incorporated by reference into.In addition, any theory as described herein, mechanism,
It proves or discovery is further intended to enhancing the understanding of the present invention, and be not intended to limit the invention in any way in this way
Theory, mechanism, proof or discovery.Whilst there has been described in the foregoing the present invention is illustrated in detail and described in, but originally
Invention should be considered illustrative rather than restrictive.
Claims (10)
1. a kind of Multi-strain fermentation technology, including soy sauce maturation material is fermented, it is characterised in that the fermentation includes:
1) soy sauce maturation material is mixed with salt water, and obtains moromi；
2), moromi is added to the container and moromi product temperature is increased to 42 DEG C to 45 DEG C, stands 5 to 7 days；
3) it, reduces moromi product temperature and is inoculated with Wei Si Salmonella and carry out prior fermentation, when fermentation is passed through nitrogen and carries out intermittent stirring；
4) it, increases moromi product temperature and is inoculated with salt-resistant type Pediococcus pentosaceus, methamidophos carry out mid-term fermentation；
5) it, reduces moromi product temperature and is inoculated with torulopsis and carry out later stage fermentation.
2. Multi-strain fermentation technology described in claim 1, wherein moromi product temperature is reduced to 10 DEG C to 15 DEG C, hair in 3)
The ferment time is 15 to 20 days.
3. Multi-strain fermentation technology of any of claims 1 or 2, wherein moromi product temperature is increased to 30 DEG C to 35 DEG C in 4),
Fermentation time is 45 to 50 days.
4. Multi-strain fermentation technology of any of claims 1 or 2, wherein moromi product temperature is reduced to 20 DEG C to 25 DEG C in 5),
Fermentation time is 30 to 40 days.
5. Multi-strain fermentation technology of any of claims 1 or 2, wherein during prior fermentation every 5 to 7 days logical nitrogen gas stirring
Once, mixing time is 20 to 30min, and nitrogen pressure is 0.5MPa to 1MPa.
6. Multi-strain fermentation technology of any of claims 1 or 2, wherein carrying out logical sky every 7 to 15 days during mid-term fermentation
Gas agitating is primary, and mixing time is 20 to 30min, and air pressure is 0.1MPa to 1MPa.
7. Multi-strain fermentation technology of any of claims 1 or 2, wherein obstructed every progress in 10 to 15 days during later stage fermentation
Wind stirring is primary, and mixing time is 20 to 30min.
8. Multi-strain fermentation technology of any of claims 1 or 2, wherein additional amount of the Wei Si Salmonella relative to every gram of moromi
It is 4 × 105CFU/g to 4.5 × 107CFU/g。
9. Multi-strain fermentation technology of any of claims 1 or 2, wherein the salt-resistant type Pediococcus pentosaceus is relative to every gram of moromi
Additional amount be 2 × 105CFU/g to 3 × 106The ratio of CFU/g, salt-resistant type Pediococcus pentosaceus and methamidophos be 15:1 extremely
1:1。
10. Multi-strain fermentation technology of any of claims 1 or 2, wherein the salt-resistant type Pediococcus pentosaceus is relative to every gram of sauce
The additional amount of wine with dregs is 2.5 × 106CFU/g to 4.5 × 106CFU/g。
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