CN109463713B - Multi-strain fermentation process for improving flavor of soy sauce - Google Patents
Multi-strain fermentation process for improving flavor of soy sauce Download PDFInfo
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- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
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Classifications
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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
-
- 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
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- 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 invention relates to a multi-strain fermentation process for improving the flavor of soy sauce, which realizes multi-strain synergistic fermentation by optimizing the fermentation conditions of pneumatic stirring and inoculating strains in different stages of fermentation in a targeted manner, improves the utilization rate of raw materials and the conversion rate of amino acid nitrogen, and improves the flavor and the quality of the soy sauce; the sauce mash is heated and then stands, so that a large amount of protease and amylase which are enriched in the sauce mash yeast are obtained, and the raw material protein and starch are fully hydrolyzed to generate amino acid and glucose; the raw material utilization rate and the amino acid nitrogen conversion rate of various enzyme systems are improved by increasing the product temperature, the hydrolysis rate is accelerated, and a material basis is provided for the metabolism of microorganisms in the subsequent fermentation process. The invention optimizes the fermentation process, has simple and convenient operation method, small using amount of strains, low production cost, high utilization rate of raw materials and good process stability.
Description
Technical Field
The invention belongs to the technical field of food fermentation engineering, and particularly relates to a fermentation process for improving the flavor of soy sauce.
Background
The brewing process of soy sauce is a process of cultivating Aspergillus oryzae (Aspergillus oryzae) to grow and propagate on raw materials. Soy sauce is also a result of comprehensive fermentation by microorganisms such as koji molds, yeasts, and bacteria, and the two main steps of koji preparation and fermentation in soy sauce brewing are processes of breeding and utilizing microorganisms. The series of changes that occur during fermentation is complex and in summary, brewing of soy sauce is very closely related to microorganisms. Wherein the soy sauce mash fermentation mainly depends on the combined action of aspergillus, yeast and bacteria, and the aspergillus, the yeast and the bacteria are reduced or increased along with different fermentation periods in the fermentation process, thereby having important influence on the formation of flavor substances in the fermentation stage. The halophilic lactic acid bacteria and the yeast show synergistic effect in the soy sauce fermentation process, for example, in the early stage of the halophilic fermentation, the halophilic lactic acid bacteria grow and produce lactic acid to reduce the pH value of a fermentation system to be below 5.0, the acidity is just suitable for the propagation acidity of Zygosaccharomyces rouxii (Zygosaccharomyces rouxii), alcohol fermentation is carried out along with the rapid propagation of the Zygosaccharomyces rouxii to generate a plurality of amino acids and aroma components, and therefore, the interaction of the halophilic lactic acid bacteria and the yeast plays a very important role in the aroma, taste and color of the soy sauce.
In the current soy sauce brewing process, a pneumatic stirring mode is usually adopted at the initial fermentation stage, so that saline water permeates into yeast and soy sauce mash is uniformly mixed, and the conditions that yeast blocks absorb the saline water too slowly and grow harmful anaerobic bacteria are avoided, so that thallus autolysis is caused, and odor is generated to seriously affect the quality of the soy sauce mash. And if the stirring control is improper, the over-strong lactic acid fermentation at the initial fermentation stage is easy to cause, and the over-strong lactic acid fermentation can cause the pH value of a fermentation system to be reduced quickly, so that the protease starts to be inactivated quickly, the utilization rate of raw materials (mainly the protein utilization rate) and the amino acid conversion rate are influenced, the production of flavor substances such as amino nitrogen is influenced, the soy sauce has a slightly sour taste and an inconsistent flavor, the zygosaccharomyces rouxii is inhibited from carrying out alcohol fermentation, and the loss of the mellow flavor, the ester flavor and the fermented soybean flavor of the soy sauce is caused.
Chinese invention patent application CN106974254A (a fresh soy sauce fermentation process) discloses that nitrogen-filled fermentation is performed 10-20 days in the early stage of fermentation to maintain sterile environment and avoid the soy sauce from being polluted by external bacteria during the fermentation process, but the patent application has the following disadvantages: the whole fermentation system is fermented in an anaerobic environment in the early stage of fermentation, growth of lactic acid bacteria is inhibited, the generated lactic acid is low, a large amount of sugar and protein generated by early hydrolysis are not fully fermented and are remained in soy sauce mash, the raw material utilization rate and the amino acid conversion rate are reduced, the fermentation period is further prolonged, the production cost of an enterprise is increased, and breeding of harmful anaerobic bacteria is easy to breed, so that the soy sauce mash is rotten and sour. Chinese patent CN102429208B (a preparation method of soy sauce for enhancing flavor) discloses that adding proper amount of yeast at the stage of starter propagation inoculation, and the total nitrogen and amino nitrogen of the obtained soy sauce are equivalent to those of the prior art without adding flavor substances like the prior art, the content of glutamic acid is increased by 15-30%, and the content of alcohol is increased by 1-2%. This patent suffers from the following disadvantages: the optimum temperature of the starter propagation stage is 32 ℃ to 35 ℃, the pH value is 6.5 to 7, the optimum pH value of the yeast growth is less than 5, and the addition of the yeast in the starter propagation inoculation stage is unfavorable for the fermentation process. The chinese invention patent application CN105901656A (a process for multi-strain mixed fermentation of soy sauce) discloses adding lactobacillus on the 6 th to 8 th days of fermentation, adding Torulopsis (Torulopsis) on the 9 th to 11 th days, and adding zygosaccharomyces rouxii on the 24 th to 26 th days of fermentation. This patent application suffers from the following disadvantages: torulopsis is yeast mainly plays a role in enhancing ester and enhancing aroma, is fermented after-ripening yeast for forming aroma substances in soy sauce, is added in 9 th to 11 th days of fermentation, and is lack of ethanol generated by alcohol fermentation of Saccharomyces rouxii in a fermentation system, so that the generated aroma substances are very few, and the problem of insufficient flavor cannot be solved.
Therefore, the invention aims to improve the quality and the yield of the soy sauce, increase the utilization rate of raw materials and further achieve the aim of reducing the production cost of enterprises by optimizing the fermentation process.
Disclosure of Invention
The invention provides a multi-strain fermentation process for improving the flavor of soy sauce, which realizes multi-strain synergistic fermentation by optimizing the fermentation conditions of pneumatic stirring and inoculating strains in different stages of fermentation in a targeted manner, improves the utilization rate of raw materials and the conversion rate of amino acid nitrogen, improves the flavor and the quality of the soy sauce, and solves the problem of the deficiency of the mellow flavor, the ester flavor and the fermented soybean flavor of the soy sauce caused by the inactivation of protease in a fermentation system, the reduction of the utilization rate of the raw materials and the conversion rate of the amino acid due to the rapid reduction of the pH value in the initial fermentation stage of the soy sauce.
The method of the invention firstly heats the soy sauce mash and then stands the soy sauce mash to enrich the high-activity protease in the soy sauce mash koji so as to improve the raw material utilization rate and the amino acid nitrogen conversion rate of various enzyme systems, accelerate the hydrolysis rate and provide a material basis for the metabolism of microorganisms in the subsequent fermentation process.
The invention provides a multi-strain fermentation process for improving the flavor of soy sauce, which is characterized by comprising the following steps of: the method comprises the following steps:
1) preparing a mature soy sauce koji material by a conventional soy sauce koji making method;
2) mixing the mature soy sauce yeast material with 15 Be to 20 Be salt water according to the weight ratio of 1:1.2 to 1:1.5 to obtain soy sauce mash, and fully stirring until the materials are uniformly mixed;
3) pumping the mixed material obtained in the step 2) into a closed fermentation tank, raising the temperature of the mixed material to 42-45 ℃, and standing for 5-7 days;
4) cooling the mash in the step 3) to 10-15 ℃; then evenly inoculating Weissella (Weissella) into the sauce mash for early-stage fermentation, introducing nitrogen gas during the fermentation period for intermittent stirring, and introducing the nitrogen gas and stirring once every 5 to 7 days;
5) respectively inoculating salt-tolerant pediococcus pentosaceus and saccharomyces rouxii, raising the temperature of mash to 30-35 ℃ for medium-term fermentation, introducing compressed air during fermentation for intermittent stirring, wherein the pressure of the compressed air is 0.1-1 MPa;
6) inoculating torulopsis yeast and cooling the mash to 20-25 ℃ for later-stage fermentation;
7) and after the fermentation is finished, squeezing, precipitating, filtering, sterilizing, blending and filling the mature sauce mash according to a conventional method to obtain a finished soy sauce product.
The early-stage fermentation time is 15 to 20 days, the nitrogen is introduced, the stirring time is 20 to 30min, and the nitrogen pressure is 0.5 to 1 MPa.
The addition ratio of the salt-tolerant pediococcus pentosaceus to the zygosaccharomyces rouxii is 15: 1-1: 1.
The addition amount of Weissella relative to each gram of soy sauce mash is 4 multiplied by 105CFU/g to 4.5X 107CFU/g。
The addition amount of the salt-tolerant pediococcus pentosaceus is 2 multiplied by 10 relative to each gram of soy sauce mash5 CFU/g～3×106CFU/g。
The addition amount of the Torulopsis globosa relative to each gram of soy sauce mash is 2.5 multiplied by 106CFU/g to 4.5X 106CFU/g。
The middle-period fermentation time is 45 to 50 days, and compressed air is introduced to stir once every 7 to 15 days.
The later fermentation time is 30 to 40 days, and the aeration-free stirring is carried out once every 10 to 15 days.
Accordingly, in one aspect, the present invention provides a multi-strain fermentation process comprising fermenting soy sauce maturated koji, characterized in that the fermentation comprises:
1) mixing the mature soy sauce yeast with saline water to obtain soy sauce mash;
2) adding the sauce mash into a container, raising the temperature of the sauce mash product to 42-45 ℃, and standing for 5-7 days;
3) reducing the temperature of the sauce mash product, inoculating Weissella to perform early-stage fermentation, and introducing nitrogen to perform intermittent stirring during fermentation;
4) raising the temperature of the sauce mash product, inoculating salt-resistant pediococcus pentosaceus and saccharomyces rouxii, and performing middle-stage fermentation;
5) reducing the temperature of the soy sauce mash product and inoculating torulopsis to carry out later-stage fermentation.
In an embodiment, wherein in 3), the moromi temperature is lowered to 10 ℃ to 15 ℃ and the fermentation time is 15 to 20 days.
In another embodiment, wherein in 4), the temperature of the moromi mash is raised to 30 ℃ to 35 ℃ and the fermentation time is 45 to 50 days.
In yet another embodiment, wherein in 5), the moromi temperature is lowered to 20 ℃ to 25 ℃ and the fermentation time is 30 to 40 days.
In another embodiment, wherein nitrogen is introduced to stir once every 5 to 7 days during the primary fermentation, the stirring time is 20 to 30min, and the nitrogen pressure is 0.5MPa to 1 MPa.
In yet another embodiment, wherein the aeration stirring is performed once every 7 to 15 days during the middle fermentation, the stirring time is 20 to 30min, and the air pressure is 0.1MPa to 1 MPa.
In another embodiment, wherein the non-aerated stirring is performed every 10 to 15 days during the late fermentation for a period of 20 to 30 min.
In yet another embodiment, wherein said Weissella bacteria is per gramThe amount of the sauce mash is 4 × 105CFU/g to 4.5X 107CFU/g。
In another embodiment, wherein said salt-tolerant pediococcus pentosaceus is added in an amount of 2 x 10 per gram of moromi mash5CFU/g to 3X 106The ratio of CFU/g to salt-tolerant pediococcus pentosaceus to Saccharomyces rouxii is 15:1 to 1:1.
In yet another embodiment, wherein said salt-tolerant pediococcus pentosaceus is added in an amount of 2.5 x 10 per gram of moromi mash6CFU/g to 4.5X 106CFU/g。
The innovation of the invention is (but not limited to):
by inoculating Weissella to the sauce mash in the initial fermentation stage, namely after the peak period of degradation of the raw materials, the problem that the pH value of a fermentation system is reduced quickly due to over-strong lactic acid fermentation in the initial fermentation stage so as to influence the generation of flavor substances such as amino acid nitrogen, reducing sugar and the like is solved, the activity of an enzyme system is kept for a long time, and the raw materials are further hydrolyzed. Nitrogen is introduced at the initial fermentation stage and intermittent stirring is carried out, so that oxygen supply is avoided, oxygen in a Weissella utilization system is enabled to realize slow increase, the phenomenon that the pH value is reduced fast due to the fact that the oxygen supply is too fast is avoided, the generation of harmful bacteria such as Zygosaccharomyces ruffii is avoided, meanwhile, the bacterium liquid and the sauce mash are fully mixed, the product temperature is enabled to be distributed evenly, and accordingly fermentation is enabled to be even. The invention optimizes the fermentation process, has simple and convenient operation method, small using amount of strains, low production cost, high utilization rate of raw materials and good process stability.
The beneficial effects of the invention are (but not limited to):
the method of the invention firstly heats the soy sauce mash and then stands the soy sauce mash to ensure that a large amount of protease and amylase which are enriched in the soy sauce mash koji carry out full hydrolysis on the raw material protein and starch to generate amino acid and glucose, improves the raw material utilization rate and the amino acid state nitrogen conversion rate of various enzyme systems by improving the product temperature, accelerates the hydrolysis rate and provides a material basis for the metabolism of microorganisms in the subsequent fermentation process. The Weissella bacteria is inoculated into the sauce mash in the initial fermentation stage, namely after the peak period of the degradation of the raw materials, so that the problem that the pH value of a fermentation system is reduced quickly due to the over-strong lactic acid fermentation in the initial fermentation stage, and then the generation of flavor substances such as amino acid nitrogen, reducing sugar and the like is influenced is solved, the activity of an enzyme system is kept for a long time, and the raw materials are further hydrolyzed. Nitrogen is introduced at the initial fermentation stage and intermittent stirring is carried out, so that oxygen supply is avoided, oxygen in a Weissella utilization system is enabled to realize slow increase, the phenomenon that the pH value is reduced fast due to the fact that the oxygen supply is too fast is avoided, the generation of harmful bacteria such as Zygosaccharomyces ruffii is avoided, meanwhile, the bacterium liquid and the sauce mash are fully mixed, the product temperature is enabled to be distributed evenly, and accordingly fermentation is enabled to be even. In the middle stage of fermentation, compressed air is introduced and stirred to provide proper oxygen for the fermentation system so as to promote the saccharomyces rouxii to carry out alcohol fermentation. The inoculated torulopsis yeast acts on the soy sauce in the post-fermentation mature period and can be metabolized to generate the characteristic fragrance components of the soy sauce, thereby improving the taste and fragrance of the soy sauce. The invention fully exerts the fermentation advantages of each strain by optimizing the fermentation process, overcomes the defect of competitive growth among strains caused by simultaneously adding the strains, has simple and convenient operation, small strain usage amount, low production cost, high raw material utilization rate and good process stability, and is particularly suitable for the industrial production of high-quality soy sauce brewing.
Detailed Description
For the purposes of promoting an understanding of the invention, reference will now be made to certain embodiments and specific language will be used to describe the same. It should be understood, however, that these specific embodiments are not intended to limit the scope of the invention. Any alterations and further modifications in the described embodiments, and any further applications of the invention as described herein are contemplated as would normally occur to one skilled in the art to which the invention relates.
The test methods described in the following examples are all conventional methods unless otherwise specified; the reagents and biomaterials, if not specifically mentioned, are commercially available.
In the following examples, the percentages are by mass unless otherwise specified.
The following examples further illustrate embodiments of the present invention but are not intended to limit the invention to the examples herein.
Example 1
The multi-strain fermentation process for improving the flavor of the soy sauce comprises the following steps:
1) preparing a mature soy sauce koji material by a conventional soy sauce koji making method;
2) mixing the mature soy sauce yeast material with 15 Be salt water according to the weight ratio of 1:1.2 to obtain soy sauce mash, and fully stirring until the materials are uniformly mixed;
3) pumping the mixed material obtained in the step 2) into a closed fermentation tank, raising the temperature of the mixed material to 42 ℃, standing for 5 days, and measuring the protease activity in the material to be 3210U/g; uniformly inoculating Weissella to sauce mash for early-stage fermentation, introducing nitrogen during fermentation for intermittent stirring for 20min, introducing nitrogen every 5 days for stirring once, and controlling the mash temperature to be 10 ℃; the early fermentation time is 18 days, and the nitrogen pressure is 0.5 MPa; the addition amount of Weissella per gram of soy sauce mash is 4 × 105CFU/g。
4) Respectively inoculating salt-tolerant pediococcus pentosaceus and zygosaccharomyces rouxii, heating mash to 30 ℃ for medium-term fermentation, introducing compressed air during fermentation for intermittent stirring for 30min, wherein the compressed air pressure is 0.1MPa, and the addition amount of the salt-tolerant pediococcus pentosaceus to each gram of sauce mash is 2 multiplied by 105CFU/g. The addition ratio of the salt-tolerant pediococcus pentosaceus to the saccharomyces rouxii is 15: 1; the middle-term fermentation time is 48 days, and compressed air is introduced and stirred once every 7 days.
5) Inoculating torulopsis yeast, cooling the mash to 20 ℃, and performing late-stage fermentation and after-ripening; the addition amount of Torulopsis to one gram of soy sauce mash is 2.5 × 106CFU/g. The later fermentation time is 30 days, and the aeration-free stirring is carried out once every 10 days.
6) And after the fermentation is finished, squeezing, precipitating, filtering, sterilizing, blending and filling the mature sauce mash according to a conventional method to obtain a finished soy sauce product.
Example 2
The multi-strain fermentation process for improving the flavor of the soy sauce comprises the following steps:
1) preparing a mature soy sauce koji material by a conventional soy sauce koji making method;
2) mixing the mature soy sauce yeast material with 18 Be salt water according to the weight ratio of 1:1.4 to obtain soy sauce mash, and fully stirring until the materials are uniformly mixed;
3) pumping the mixed material obtained in the step 2) into a closed fermentation tank, raising the temperature of the mixed material to 43 ℃, standing for 6 days, and measuring the activity of the protease in the material to be 3400U/g; uniformly inoculating Weissella to sauce mash for early-stage fermentation, introducing nitrogen during fermentation for intermittent stirring for 25min, introducing nitrogen every 6 days for stirring once, and controlling the mash temperature to be 13 ℃; the early fermentation time is 15 days, and the nitrogen pressure is 0.7 MPa; the addition amount of Weissella per gram of soy sauce mash is 4 × 106CFU/g；
4) Respectively inoculating salt-tolerant pediococcus pentosaceus and zygosaccharomyces rouxii, heating mash to 32 ℃ for medium-term fermentation, introducing compressed air during the fermentation for intermittent stirring for 25min, wherein the compressed air pressure is 0.5MPa, and the addition amount of the salt-tolerant pediococcus pentosaceus to each gram of sauce mash is 2 multiplied by 106CFU/g. The addition ratio of the salt-tolerant pediococcus pentosaceus to the saccharomyces rouxii is 10: 1; the middle-term fermentation time is 50 days, and compressed air is introduced and stirred once every 10 days;
5) inoculating torulopsis globulosa, cooling the mash to 23 ℃, and fermenting and after-ripening; the addition amount of the Torulopsis coccinea per gram of soy sauce mash is 3.0 × 106CFU/g. The later fermentation time is 40 days, and the aeration-free stirring is carried out once every 12 days;
6) and after the fermentation is finished, squeezing, precipitating, filtering, sterilizing, blending and filling the mature sauce mash according to a conventional method to obtain a finished soy sauce product.
Example 3
The multi-strain fermentation process for improving the flavor of the soy sauce comprises the following steps:
1) preparing a mature soy sauce koji material by a conventional soy sauce koji making method;
2) mixing the mature soy sauce yeast material with 20 Be salt water according to the weight ratio of 1:1.5 to obtain soy sauce mash, and fully stirring until the materials are uniformly mixed;
3) mixing the materials obtained in the step 2)Pumping into a closed fermentation tank, raising the temperature of the mixture material to 45 ℃, standing for 7 days, and measuring the protease activity in the material to be 3050U/g; uniformly inoculating Weissella to sauce mash for early-stage fermentation, introducing nitrogen during fermentation for intermittent stirring for 30min, introducing nitrogen every 7 days for stirring once, and controlling the mash temperature to be 15 ℃; the early fermentation time is 20 days, and the nitrogen pressure is 1 MPa; the addition amount of Weissella per gram of soy sauce mash is 4.5 × 107CFU/g；
4) Respectively inoculating salt-tolerant pediococcus pentosaceus and saccharomyces rouxii, raising the temperature of mash to 30-35 ℃ for medium-term fermentation, introducing compressed air for intermittent stirring during fermentation, wherein the compressed air pressure is 1MPa, the fermentation lasts for 20min, and the addition ratio of the salt-tolerant pediococcus pentosaceus to the saccharomyces rouxii is 1: 1; the addition amount of salt-tolerant Pediococcus pentosaceus is 3 × 10 per gram of soy sauce mash6CFU/g. The middle-stage fermentation time is 45 days, and compressed air is introduced and stirred once every 15 days.
5) Inoculating torulopsis globulosa, cooling the mash to 25 ℃, and fermenting and after-ripening; the addition amount of the Torulopsis coccinea per gram of soy mash is 4.5 × 106CFU/g; the later fermentation time is 35 days, and the fermentation is carried out once every 15 days without ventilation.
6) And after the fermentation is finished, squeezing, precipitating, filtering, sterilizing, blending and filling the mature sauce mash according to a conventional method to obtain a finished soy sauce product.
Comparative example
1) Preparing a mature soy sauce koji material by a conventional soy sauce koji making method;
2) mixing the mature soy sauce yeast material with 15-20 Be salt water according to the weight ratio of 1:1.5 to obtain soy sauce mash, and fully stirring until the materials are uniformly mixed;
3) pumping the mixed material obtained in the step 2) into a closed fermentation tank, raising the temperature of the mixed material to 42 ℃, standing for 6 days, and measuring the protease activity in the material to be 2510U/g; introducing compressed air during fermentation for intermittent stirring for 25min, and introducing air and stirring once every 6 days, wherein the mash temperature is controlled at 13 deg.C; the early fermentation time is 15 days, and the compressed air is 0.7 MPa;
4) introducing compressed air for intermittent stirring in the middle stage of fermentation for 25min, wherein the compressed air pressure is 0.5MPa, the middle stage fermentation time is 50 days, and introducing compressed air for stirring once every 10 days.
5) The later fermentation time is 40 days, and the aeration-free stirring is carried out once every 12 days;
6) and after the fermentation is finished, squeezing, precipitating, filtering, sterilizing, blending and filling the mature sauce mash according to a conventional method to obtain a finished soy sauce product.
Comparison of pH of the moromi during fermentation
The pH of the moromi was measured on days 0, 4, 9, 15, 20, 40, 60, and 90 during the moromi fermentation of the examples and the control examples, respectively, and the measured pH was recorded in table 1.
Table 1 comparison of pH values of moromi during fermentation in examples 1 to 3 with those of the control example
The pH test results showed that the initial pH of the moromi mash fermentation in examples 1 to 3 decreased slowly and the protease activity was high compared to the control examples to improve the raw material utilization rate and the conversion of amino acid nitrogen, thereby improving the flavor and aroma of soy sauce.
Sensory evaluation
The soy sauce prepared in each example and the comparative example was subjected to sensory evaluation by an evaluation group consisting of 9 qualified evaluators, and sensory evaluation indexes included color, taste and aroma of the soy sauce. Sensory evaluation results of the soy sauce prepared in examples 1 to 3 and the comparative example are shown in table 2.
Evaluation of Soy sauce quality
As for the physicochemical items of soy sauce, amino acid nitrogen, total nitrogen and total acid of the soy sauce of each preparation example and comparative example were examined, respectively, and the results are shown in Table 2. The evaluation standard of soy sauce quality refers to GB2717-1996 hygienic Standard for Soy sauce and GB18186-2000 brewed Soy sauce.
TABLE 2 comparison of physical and chemical indexes and sensory evaluation of soy sauce produced in examples 1 to 3 with those of comparative example
Note: the taste is delicious, mellow, sweet and salty, and palatable, and the best is "+ + +", "more is, the taste is better; the aroma is rich sauce aroma, mellow aroma and fermented soybean aroma, and the best is +++ ", and the more" + ", the better the aroma.
The results show that the soy sauce prepared in the embodiments 1 to 3 of the invention has strong fragrance and delicious taste, and all indexes are obviously superior to those of the comparative example.
The foregoing embodiments are merely illustrative of the present invention and are not to be construed as limiting thereof; therefore, any changes which come within the meaning and range of equivalency of the claims are to be embraced within their scope.
All publications and patent applications cited in this specification are herein incorporated by reference as if each individual publication or patent application were specifically and individually indicated to be incorporated by reference. Furthermore, any theory, mechanism, proof, or finding stated herein is meant to further enhance understanding of the present invention, and is not intended to limit the present invention in any way to such theory, mechanism, proof, or finding. While the invention has been illustrated and described in detail in the foregoing description, the invention is to be considered as illustrative and not restrictive.
Claims (10)
1. A multi-strain fermentation process comprises the fermentation of mature soy sauce koji, and is characterized in that the fermentation comprises the following steps:
1) mixing the mature soy sauce yeast with saline water to obtain soy sauce mash;
2) adding the sauce mash into a container, raising the temperature of the sauce mash product to 42-45 ℃, and standing for 5-7 days;
3) reducing the temperature of the sauce mash product, inoculating Weissella to perform early-stage fermentation, and introducing nitrogen to perform intermittent stirring during fermentation;
4) raising the temperature of the sauce mash product, inoculating salt-resistant pediococcus pentosaceus and saccharomyces rouxii, and performing middle-stage fermentation;
5) reducing the temperature of the soy sauce mash product and inoculating torulopsis to carry out later-stage fermentation.
2. The multi-species fermentation process of claim 1, wherein in 3), the temperature of the moromi product is lowered to 10 ℃ to 15 ℃ and the fermentation time is 15 to 20 days.
3. The multi-species fermentation process of claim 1 or 2, wherein in 4), the temperature of the moromi mash is raised to 30 ℃ to 35 ℃ for a fermentation time of 45 to 50 days.
4. The multi-species fermentation process of claim 1 or 2, wherein in 5), the temperature of the moromi product is lowered to 20 ℃ to 25 ℃ and the fermentation time is 30 to 40 days.
5. The multi-species fermentation process of claim 1 or 2, wherein nitrogen is introduced and stirred once every 5 to 7 days during the previous stage of fermentation, the stirring time is 20 to 30min, and the nitrogen pressure is 0.5MPa to 1 MPa.
6. The multi-species fermentation process of claim 1 or 2, wherein the aeration stirring is performed once every 7 to 15 days during the middle-stage fermentation for 20 to 30min at an air pressure of 0.1 to 1 MPa.
7. The multi-species fermentation process of claim 1 or 2, wherein the non-aerated stirring is performed every 10 to 15 days for 20 to 30min during the late-stage fermentation.
8. The multi-species fermentation process of claim 1 or 2, wherein the weissella is added in an amount of 4 x 10 per gram of moromi5CFU/g to 4.5X 107CFU/g。
9. The multi species fermentation process of claim 1 or 2, wherein said tolerance isThe addition amount of Pediococcus pentosaceus is 2 × 10 per gram of soy sauce mash5CFU/g to 3X 106The ratio of CFU/g to salt-tolerant pediococcus pentosaceus to Saccharomyces rouxii is 15:1 to 1:1.
10. The multi-species fermentation process of claim 1 or 2, wherein said salt-tolerant pediococcus pentosaceus is added in an amount of 2.5 x 10 per gram of moromi mash6CFU/g to 4.5X 106CFU/g。
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