CN109549070A - A kind of method of multi-cultur es cooperative fermentation production soy sauce - Google Patents
A kind of method of multi-cultur es cooperative fermentation production soy sauce Download PDFInfo
- Publication number
- CN109549070A CN109549070A CN201811384009.1A CN201811384009A CN109549070A CN 109549070 A CN109549070 A CN 109549070A CN 201811384009 A CN201811384009 A CN 201811384009A CN 109549070 A CN109549070 A CN 109549070A
- Authority
- CN
- China
- Prior art keywords
- added
- soy sauce
- magnetic field
- cultur
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
Abstract
The invention discloses a kind of methods of multi-cultur es cooperative fermentation soy sauce, this method uses aspergillus oryzae 3.042 and aspergillus niger mixed culture first, then hydrolysis by novo Cheng Qu is added after koji-making, promote the generation of polypeptide, pass through addition glutaminase, lactic acid bacteria, saccharomycete mixed fermentation when fermentation again, increase the microorganism fungus kind that flavor of soy sauce generates, finally by magnetic fields, promotes the generation of the flavor substance in soy sauce.Present invention combination low-salt solid-state fermentation with it is thin mash fermented, the weak magnetic influence of combined magnetic field shortens the fermentation time of soy sauce, increases the flavor and quality of soy sauce.
Description
Technical field
The present invention relates to a kind of soy sauce production fields, and in particular to a kind of method of multi-cultur es cooperative fermentation production soy sauce.
Background technique
High-salt dilute and low-salt solid are two kinds of main soy sauce production fermentation methods.The study found that high-salt fermentation
During the fermentation, the secondary flora such as saccharomycete and lactic acid bacteria is more for soy sauce, because its fermentation period is long, to flavor of soy sauce
Formation has positive influence, the aromatic flavour of soy sauce, organoleptic quality can be made good, but fermentation period is long, will lead to high-salt dilute
The yield of soy sauce is relatively low, and industrial scale is smaller；Low-salt solid-state fermentation is mainly based on aspergillus oryzae, with high-salt fermentation
On the contrary, its period is short, but there is the secondary flora sauce that is less, therefore being brewed of positive effect to the formation of flavor of soy sauce
Alopecia areata taste and organoleptic quality are poor.Low-salt solid method is the brewage process that current China's soy sauce industry generallys use, and yield accounts for
The 90% of China's soy sauce annual output, but this method cannot effectively utilize its protein raw material.
Chinese patent CN201410206105.2 discloses a kind of side of multi-cultur es cooperative fermentation production high-salt dilute soy
Method, the invention aspergillus oryzae and the compound koji-making of aspergillus niger when preparing koji, is properly added Japan in moromi fermentation process and splits
Yeast and Pediococcus pentosaceus are grown, has the characteristics that material protein utilization rate is high, at low cost, soy sauce paste flavor produced is strong, ester
Aromatic thick, delicate flavour abundance, but the invention production soy sauce period is long, is 150 ~ 180 days.Patent CN201510653622.9 is disclosed
A kind of brewage process of middle salt and watery type soy sauce, the invention joined bagasse, corn stover slag for the first time in the feed, promote hair
Ferment keeps attenuation degree complete, but its brewing step is many and diverse, requires brewing condition harsh.
Summary of the invention
In view of the deficiencies of the prior art, the invention discloses a kind of methods of multi-cultur es cooperative fermentation production soy sauce.This hair
It is bright to use aspergillus oryzae 3.042 and aspergillus niger mixed culture first, hydrolysis by novo Cheng Qu is then added after koji-making, promotees
Into the generation of polypeptide, when fermentation, passes through addition glutaminase, lactic acid bacteria, saccharomycete mixed fermentation again, increases flavor of soy sauce and produces
Raw microorganism fungus kind promotes the generation of the flavor substance in soy sauce finally by magnetic fields.Present invention combination low-salt solid
Fermentation with it is thin mash fermented, the weak magnetic influence of combined magnetic field shortens the fermentation time of soy sauce, increases the flavor and product of soy sauce
Matter.
Technical scheme is as follows:
A kind of method of multi-cultur es cooperative fermentation production soy sauce, comprising the following steps:
(1) by dregs of beans 10 ~ 20min of dry blowing, 80 ~ 90 DEG C of water is added and impregnates 20 ~ 30min of dregs of beans, add wheat impregnate 10 ~
Then 15min is added after wheat bran mixes and starts steaming, at 121 DEG C, boiling 30min under the conditions of 0.15MPa, pours into song after material is ripe
Disk breaks up no agglomeration, cooling；
(2) aspergillus oryzae 3.042 and aspergillus niger are accessed when clinker cooling is to 37 DEG C ~ 42 DEG C, inoculum concentration is respectively 0.2% ~ 0.5%,
0.1%~0.3%；
(3) it is stirred evenly after being inoculated with, koji-making, makes koji tray consistency of thickness, surfacing adjusts room temperature, and control product temperature is 30 DEG C of left sides
The right side is obtained into song after koji-making 48h；
(4) disodium phosphate soln is added to adjust pH by the resulting Cheng Quzhong of step (3) is 7.2 ~ 7.5, and alkaline egg is then added
White enzyme, digests 20 ~ 60min at 37 DEG C, and acquisition is modified to song；
(5) song will be modified to be fitted into jar fermenter, the salt water of 13 ~ 15 Baume degrees is added, and make sauce unstrained spirits moisture 50 ~ 53%, covered
Cover salt, sauce unstrained spirits product temperature are controlled at 41 ~ 50 DEG C, are fermented 9 days；
(6) salt water of 19 ~ 20 Baume degrees is added into jar fermenter, is then added and uses magnetic carbon for the glutamy of fixation support
Amine enzyme, lactic acid bacteria and saccharomycete；
(7) after saccharomycete 60min being added into jar fermenter, apply magnetic field around jar fermenter, by changing current control fermentation
Magnetic field strength in cylinder；The magnetic field is stationary magnetic field, and magnetic field strength is 60 ~ 90mT；
(8) it is 40 ~ 120min that stationary magnetic field starts the time daily, stops applying magnetic field after fermentation 30 ~ 40 days, fermentation time every 7 ~
Air agitation in 9 days is primary；
(9) it heavy ferment: sinks in jar fermenter ferment 2 ~ 3 days；
(10) it filters, insoluble matter is filtered to remove；
(11) sterilize: the 15 ~ 20min that sterilizes at a temperature of 80 ~ 95 DEG C is up to soy sauce.
As a further explanation of the present invention: it is 5 that mass ratio, which is added, in dregs of beans, wheat, wheat bran: (0.6 ~ 10):
(0.7~1.3)。
As a further explanation of the present invention: the addition quality of alkali protease is at the 1.5% ~ 3.5% of Qu Zhiliang.
As a further explanation of the present invention: the enzyme activity of alkali protease is 45000 ~ 55000U/g.
As a further explanation of the present invention: the salt water of 19 ~ 20 Baume degrees being added in step (6), makes sauce unstrained spirits moisture content
It is 56% ~ 59%.
As a further explanation of the present invention: using magnetic carbon for the glutaminase of fixation support, lactic acid bacteria and ferment
Female bacterium the production method is as follows: toward the volume fraction prepared be 10% enzyme suspension, be added in bacterium suspension it is magnetic
Carbon, magnetic carbon are added 0.5 times that quality is suspension vol, gently shake 30 ~ 60min, enzyme or bacterial strain is enable to be adsorbed on completely
It in magnetic carbon, then filters, obtains magnetic carbon solid, be added into 30% sodium alginate soln, keep magnetic carbon completely extra large
It is put into refrigerator after 30 ~ 40min of solution of sodium alginate package standing and carries out refrigerated overnight, carried out sodium alginate soln within second day
Filter, the magnetic carbon solid aqua sterilisa filtered out rinse 2 ~ 3 times.
As a further explanation of the present invention: it is respectively sauce unstrained spirits quality that quality, which is added, in glutaminase, lactic acid bacteria, saccharomycete
2.5%, (1.5% ~ 5.5%), 9% ~ 12%.
As a further explanation of the present invention: lactic acid bacteria is pediococcus halophilus, soy sauce piece coccus, soy sauce tetrads, plants
The mixing of one or more of matter lactobacillus.
As a further explanation of the present invention: saccharomycete is to cover odd torulopsis, angstrom cut false yeast, soybean to combine ferment
One of female, Lu Shi yeast.
Technical principle of the invention is as follows:
Starch is enzymatically decomposed saccharogenesis during the fermentation, has important work to the improvement of soy sauce flavour, the formation of soy sauce color
With wheat and wheat bran are the more common starchy materials of soy sauce brewing.Carbohydrate in wheat in addition to mainly containing about 70% starch,
Also contain about 2~3% dextrin and 2~4% sucrose, glucose and fructose.Wheat contains 10~14% protein, wherein bran
Glue protein and glutelin are abundant, and the amino acid in gliadin is most with glutamic acid, be generate soy sauce delicate flavour principal element it
One.Wheat bran is also known as wheat skin, pentosan rich in and a certain amount of protein, and quality is loose, and body is light, surface area is big,
In addition to general ingredient, also contain the inorganic salts such as multivitamin and calcium, iron.Nutritional ingredient is suitable for the growth and producing enzyme of aspergillus oryzae,
Koji-making is not only improved, and is conducive to leaching oil, the raw material availability and yield rate of soy sauce can be improved.
It take delicate flavour as main, protease, peptase and paddy ammonia of the soy sauce delicate flavour from aspergillus oryzae secretion as seasoning
Hydrolysis generates amino acid after the effect of sour enzyme.And in yeast making process, aspergillus oryzae production protease content is few, generated albumen
The content for being converted into polypeptide is few.The content that albumen is converted into polypeptide, amino acid can be increased by adding protease after koji-making,
Increase metabolite decomposition of aspergillus oryzae during sauce fermentation, fermentation time reduction, and alkali protease enzymatic hydrolysis is big
Beans polypeptide has certain facilitation to Yeast Growth, and addition basic protein can promote Yeast Growth indirectly, after shortening
Phase fermentation time.
In the raw soybean dregs that make soy sauce and wheat bran contain protein, acted on through proteases for decomposing, be gradually degraded into peptone, polypeptide and
Amino acid.Some amino acid are flavor, reform into the flavoring ingredients of soy sauce, as glutamic acid and aspartic acid have delicate flavour.Paddy
The number and glutaminase of propylhomoserin yield have relationship, and glutaminase increases, the increased glutamate decomposed, soy sauce delicate flavour
Increase.Glutaminase is endocellular enzyme, needs competence exertion after somatic cells self-dissolving to act on, therefore to give full play to glutaminase
Effect, should be appropriately extended fermentation time.By adding glutaminase, then directly increase the content of glutaminase, and passes through
Immobilization technology makes glutaminase in store stable enzyme activity in fixation support, obtains enzyme effect more sufficiently
And stable effect, shorten fermentation time, improves the delicate flavour in soy sauce.
Bacterium involved in soy sauce brewing is mainly lactic acid bacteria, and suitable lactic acid keeps soy sauce mouthfeel soft, is to constitute soy sauce
One of an important factor for flavor.Soy sauce lactic acid bacteria is the special lactic acid bacteria being grown in this specific environment of sauce unstrained spirits, in this environment
In lactic acid bacteria be salt tolerant, and the resistance to lactic acid of these lactic acid bacterias is indifferent, therefore will not generate excessive lactic acid bacteria and make sauce unstrained spirits pH
It is too low and cause rancid.
Saccharomycete in brewing process, with alcoholic fermentation effect, acid tired fermentation and esterification etc. have directly or
The relationship connect influences the fragrance of soy sauce maximum.In lean state fermentation, fermentation time is long, and the effect of saccharomycete is sufficiently sent out
It waves.It needs to shorten the time, then additive is needed to promote the growth of saccharomycete.In earlier fermentation, decomposed using alkali protease
Soya-bean polypeptides promote saccharomycete to rapidly enter logarithmic phase, in ferment middle, then main to influence to promote saccharomycetes to make fermentation by magnetic field
Effect.
At present in soy sauce brewing, organic acid, lipid content in raw material availability and soy sauce, mainly by extending fermentation
Time improves, and fermentation period extends, and the cost of production improves, and efficiency reduces.Magnetic field processing is controlled by magnetic field strength, is influenced
Technology in magnetic field the effects of the generation, decomposition of substance.Under strong magnetic field action, substance can be sterilized, and suitable
When low-intensity magnetic field under, the growing state of microorganism can be influenced, promote the growth of microorganism, and in the processing of magnetic field, to pretreatment
Magnetic field by addition Zero-valent Iron as Magnetic reagent, the addition of iron will affect the mouthfeel of soy sauce.Magnetic carbon is by proton width
After penetrating (hydrogen loading), distort its dot matrix, surface can have and iron, and nickel is equal to the intensity of magnetization of magnitude, and Curie temperature is reachable
500K, the carbon with this surface magnetism, the magnetism on surface can adsorb microorganism, as the carrier of immobilization technology,
With good adsorption capacity, cooperate the embedding effect of sodium alginate, microorganism or enzyme are immobilized into processing.Simultaneously in magnetic
Under the action of, it is embedded in the growth of the microorganism, enzyme in magnetic carbon by magnetic field intensity effect, promotes microbial metabolism
The process of product and fermentation increases the generation of soy sauce flavor components so as to shorten the time of fermentation.Meanwhile magnetic field
Processing is micro- by the way that soy sauce magnetization treatment, bad flavor substance (substance for mainly containing metal) is adsorbed or is gathered in immobilization
Around biological, when filtering, is filtered to remove, and reduces the content of bad flavor substance.
Beneficial effects of the present invention:
(1) promote strain protein hydrolysis respectively by addition alkali protease and glutaminase in koji-making, fermentation process,
Promote the increase of soy sauce delicate flavour and flavor.
(2) increase magnetic field during sauce fermentation for the first time, the generation of the flavor substance of soy sauce is influenced by magnetic field.
(3) synergistic effect for passing through multi-cultur es and magnetic field, shortens the production time of soy sauce.
Specific embodiment
Embodiment 1:
(1) immobilization glutaminase, pediococcus halophilus and Lu Shi yeast: the enzyme for being 10% toward the volume fraction prepared
Magnetic carbon is added in suspension, bacterium suspension, magnetic carbon is added 0.5 times that quality is suspension vol, gently shakes 30min,
So that enzyme or bacterial strain is adsorbed in magnetic carbon completely, then filter, obtains magnetic carbon solid, be added into 30% sodium alginate
In solution, it is put into magnetic carbon in refrigerator after sodium alginate soln package standing 35min completely and carries out refrigerated overnight, second day
Sodium alginate soln is filtered, the magnetic carbon solid aqua sterilisa filtered out rinses 2 ~ 3 times；
(2) by weight, 500 parts of dregs of beans are weighed, 60 parts of wheat, 100 parts of wheat bran, by dregs of beans dry blowing 20min, is added 80 ~ 90
DEG C water impregnate dregs of beans 25min, add wheat impregnate 10min, then be added wheat bran mix after start steaming, at 121 DEG C,
Boiling 30min under the conditions of 0.15MPa pours into koji tray after material is ripe, breaks up no agglomeration, cooling；
(3) it when clinker cooling is to 37 DEG C ~ 42 DEG C, accesses aspergillus oryzae 3.042 and aspergillus niger, inoculum concentration is respectively 0.5%, 0.2%；
(4) it is stirred evenly after being inoculated with, koji-making, makes koji tray consistency of thickness, surfacing adjusts room temperature, and control product temperature is 30 DEG C of left sides
The right side is obtained into song after koji-making 48h；
(5) disodium phosphate soln is added to adjust pH by the resulting Cheng Quzhong of step (3) is 7.2 ~ 7.5, and enzyme activity is then added
For the alkali protease of 45000 ~ 55000U/g, it is that 40min is digested at 37 DEG C at the 3.0% of Qu Zhiliang that quality, which is added, is obtained
It is modified to song；
(6) song will be modified to be fitted into jar fermenter, the salt water of 13 ~ 15 Baume degrees is added, makes sauce unstrained spirits moisture 50 ~ 53%, covers envelope
Face salt, sauce unstrained spirits product temperature are controlled at 41 ~ 50 DEG C, are fermented 9 days；
(7) salt water of 19 ~ 20 Baume degrees is added into jar fermenter, makes sauce unstrained spirits moisture content 56% ~ 59%, is then added and uses magnetic
Property carbon be fixation support glutaminase, pediococcus halophilus and Lu Shi yeast, be added quality be respectively sauce unstrained spirits quality
2.5%,4.0%,9%；
(8) after Lu Shi yeast 60min being added into jar fermenter, apply magnetic field around jar fermenter, by changing current control hair
Magnetic field strength in ferment cylinder；The magnetic field is stationary magnetic field, magnetic field strength 70mT；
(9) stationary magnetic field starts the time daily as 120min, stops applying magnetic field after fermentation 30 days, fermentation time was ventilated every 6 days
Stirring is primary；
(10) it heavy ferment: sinks in jar fermenter ferment 2 days；
(11) it filters, insoluble matter is filtered to remove；
(12) sterilize: the 15min that sterilizes at a temperature of 80 ~ 95 DEG C is up to soy sauce.
Embodiment 2:
(1) immobilization glutaminase, soy sauce piece coccus and soybean combining yeast: being 10% toward the volume fraction prepared
Enzyme suspension, magnetic carbon is added in bacterium suspension, magnetic carbon is added 0.5 times that quality is suspension vol, gently shakes
40min enables enzyme or bacterial strain to be adsorbed in magnetic carbon completely, then filters, and obtains magnetic carbon solid, is added into 30% sea
In solution of sodium alginate, it is put into magnetic carbon in refrigerator after sodium alginate soln package standing 30min completely and carries out refrigerated overnight,
Sodium alginate soln was filtered in second day, the magnetic carbon solid aqua sterilisa filtered out rinses 2 ~ 3 times；
(2) by weight, 500 parts of dregs of beans are weighed, 90 parts of wheat, 70 parts of wheat bran, by dregs of beans dry blowing 15min, is added 80 ~ 90 DEG C
Water impregnate dregs of beans 30min, add wheat impregnate 15min, then be added wheat bran mix after start steaming, at 121 DEG C,
Boiling 30min under the conditions of 0.15MPa pours into koji tray after material is ripe, breaks up no agglomeration, cooling；
(3) aspergillus oryzae 3.042 and aspergillus niger are accessed when clinker cooling is to 37 DEG C ~ 42 DEG C, inoculum concentration is respectively 0.3%,
0.15%；
(4) it is stirred evenly after being inoculated with, koji-making, makes koji tray consistency of thickness, surfacing adjusts room temperature, and control product temperature is 30 DEG C of left sides
The right side is obtained into song after koji-making 48h；
(5) disodium phosphate soln is added to adjust pH by the resulting Cheng Quzhong of step (3) is 7.2 ~ 7.5, and enzyme activity is then added
For the alkali protease of 45000 ~ 55000U/g, it is that 20min is digested at 37 DEG C at the 1.5% of Qu Zhiliang that quality, which is added, is obtained
It is modified to song；
(6) song will be modified to be fitted into jar fermenter, the salt water of 13 ~ 15 Baume degrees is added, makes sauce unstrained spirits moisture 50 ~ 53%, covers envelope
Face salt, sauce unstrained spirits product temperature are controlled at 41 ~ 50 DEG C, are fermented 9 days；
(7) salt water of 19 ~ 20 Baume degrees is added into jar fermenter, makes sauce unstrained spirits moisture content 56% ~ 59%, is then added and uses magnetic
Property carbon be fixation support glutaminase, soy sauce piece coccus and soybean combining yeast, be added quality be respectively sauce unstrained spirits quality
2.5%, 1.5%, 10%；
(8) after soybean combining yeast 60min being added into jar fermenter, apply magnetic field around jar fermenter, by changing electric current control
Magnetic field strength in jar fermenter processed；The magnetic field is stationary magnetic field, magnetic field strength 90mT；
(9) stationary magnetic field starts the time daily as 60min, stops applying magnetic field after fermentation 40 days, fermentation time was stirred every ventilation in 8 days
It mixes primary；
(10) it heavy ferment: sinks in jar fermenter ferment 3 days；
(11) it filters, insoluble matter is filtered to remove；
(12) sterilize: the 20min that sterilizes at a temperature of 80 ~ 95 DEG C is up to soy sauce.
Embodiment 3:
(1) immobilization glutaminase, soy sauce tetrads and angstrom cut false yeast: it is toward the volume fraction prepared
Magnetic carbon is added in 10% enzyme suspension, bacterium suspension, magnetic carbon is added 0.5 times that quality is suspension vol, gently shakes
60min enables enzyme or bacterial strain to be adsorbed in magnetic carbon completely, then filters, and obtains magnetic carbon solid, is added into 30% sea
In solution of sodium alginate, it is put into magnetic carbon in refrigerator after sodium alginate soln package standing 40min completely and carries out refrigerated overnight,
Sodium alginate soln was filtered in second day, the magnetic carbon solid aqua sterilisa filtered out rinses 2 ~ 3 times；
(2) by weight, 500 parts of dregs of beans are weighed, 70 parts of wheat, 110 parts of wheat bran, by dregs of beans dry blowing 10min, is added 80 ~ 90
DEG C water impregnate dregs of beans 25min, add wheat impregnate 10min, then be added wheat bran mix after start steaming, at 121 DEG C,
Boiling 30min under the conditions of 0.15MPa pours into koji tray after material is ripe, breaks up no agglomeration, cooling；
(3) it when clinker cooling is to 37 DEG C ~ 42 DEG C, accesses aspergillus oryzae 3.042 and aspergillus niger, inoculum concentration is respectively 0.4%, 0.3%；
(4) it is stirred evenly after being inoculated with, koji-making, makes koji tray consistency of thickness, surfacing adjusts room temperature, and control product temperature is 30 DEG C of left sides
The right side is obtained into song after koji-making 48h；
(5) disodium phosphate soln is added to adjust pH by the resulting Cheng Quzhong of step (3) is 7.2 ~ 7.5, and enzyme activity is then added
For the alkali protease of 45000 ~ 55000U/g, it is that 60min is digested at 37 DEG C at the 2.0% of Qu Zhiliang that quality, which is added, is obtained
It is modified to song；
(6) song will be modified to be fitted into jar fermenter, the salt water of 13 ~ 15 Baume degrees is added, makes sauce unstrained spirits moisture 50 ~ 53%, covers envelope
Face salt, sauce unstrained spirits product temperature are controlled at 41 ~ 50 DEG C, are fermented 9 days；
(7) salt water of 19 ~ 20 Baume degrees is added into jar fermenter, makes sauce unstrained spirits moisture content 56% ~ 59%, is then added and uses magnetic
Property carbon be fixation support glutaminase, soy sauce tetrads and angstrom cut false yeast, be added quality be respectively sauce unstrained spirits matter
2.5%, 3.5%, the 11% of amount；
(8) after angstrom cut false yeast 60min being added into jar fermenter, apply magnetic field around jar fermenter, by changing electric current control
Magnetic field strength in jar fermenter processed；The magnetic field is stationary magnetic field, magnetic field strength 80mT；
(9) stationary magnetic field starts the time daily as 100min, stops applying magnetic field after fermentation 35 days, fermentation time was ventilated every 7 days
Stirring is primary；
(10) it heavy ferment: sinks in jar fermenter ferment 2 days；
(11) it filters, insoluble matter is filtered to remove；
(12) sterilize: the 15min that sterilizes at a temperature of 80 ~ 95 DEG C is up to soy sauce.
Embodiment 4:
(1) immobilization glutaminase, plant matter lactobacillus and Meng Qi torulopsis: being 10% toward the volume fraction prepared
Enzyme suspension, magnetic carbon is added in bacterium suspension, magnetic carbon is added 0.5 times that quality is suspension vol, gently shakes
50min enables enzyme or bacterial strain to be adsorbed in magnetic carbon completely, then filters, and obtains magnetic carbon solid, is added into 30% sea
In solution of sodium alginate, it is put into magnetic carbon in refrigerator after sodium alginate soln package standing 40min completely and carries out refrigerated overnight,
Sodium alginate soln was filtered in second day, the magnetic carbon solid aqua sterilisa filtered out rinses 2 ~ 3 times；
(2) by weight, 500 parts of dregs of beans are weighed, 100 parts of wheat, 90 parts of wheat bran, by dregs of beans dry blowing 20min, is added 80 ~ 90
DEG C water impregnate dregs of beans 30min, add wheat impregnate 15min, then be added wheat bran mix after start steaming, at 121 DEG C,
Boiling 30min under the conditions of 0.15MPa pours into koji tray after material is ripe, breaks up no agglomeration, cooling；
(3) aspergillus oryzae 3.042 and aspergillus niger are accessed when clinker cooling is to 37 DEG C ~ 42 DEG C, inoculum concentration is respectively 0.2%,
0.25%；
(4) it is stirred evenly after being inoculated with, koji-making, makes koji tray consistency of thickness, surfacing adjusts room temperature, and control product temperature is 30 DEG C of left sides
The right side is obtained into song after koji-making 48h；
(5) disodium phosphate soln is added to adjust pH by the resulting Cheng Quzhong of step (3) is 7.2 ~ 7.5, and enzyme activity is then added
For the alkali protease of 45000 ~ 55000U/g, it is that 30min is digested at 37 DEG C at the 3.5% of Qu Zhiliang that quality, which is added, is obtained
It is modified to song；
(6) song will be modified to be fitted into jar fermenter, the salt water of 13 ~ 15 Baume degrees is added, makes sauce unstrained spirits moisture 50 ~ 53%, covers envelope
Face salt, sauce unstrained spirits product temperature are controlled at 41 ~ 50 DEG C, are fermented 9 days；
(7) salt water of 19 ~ 20 Baume degrees is added into jar fermenter, makes sauce unstrained spirits moisture content 56% ~ 59%, is then added and uses magnetic
Property carbon be the glutaminase of fixation support, plant matter lactobacillus and Meng Qi torulopsis, it is respectively sauce unstrained spirits quality that quality, which is added,
2.5%, 5.5%, 10.5%；
(8) it is added into jar fermenter after covering odd torulopsis 60min, applies magnetic field around jar fermenter, by changing electric current control
Magnetic field strength in jar fermenter processed；The magnetic field is stationary magnetic field, magnetic field strength 85mT；
(9) stationary magnetic field starts the time daily as 40min, stops applying magnetic field after fermentation 40 days, fermentation time was stirred every ventilation in 9 days
It mixes primary；
(10) it heavy ferment: sinks in jar fermenter ferment 3 days；
(11) it filters, insoluble matter is filtered to remove；
(12) sterilize: the 20min that sterilizes at a temperature of 80 ~ 95 DEG C is up to soy sauce.
Embodiment 5:
(1) immobilization glutaminase, soy sauce piece coccus, plant matter lactobacillus and Lu Shi yeast: toward the volume point prepared
It counts the enzyme suspension for 10%, magnetic carbon is added in bacterium suspension, 0.5 times that quality is suspension vol is added in magnetic carbon, gently
55min is shaken, so that enzyme or bacterial strain is adsorbed in magnetic carbon completely, then filters, magnetic carbon solid is obtained, is added into 30%
Sodium alginate soln in, make magnetic carbon wrapped up completely by sodium alginate soln stand 35min after be put into refrigerator and refrigerated
Overnight, sodium alginate soln was filtered in second day, the magnetic carbon solid aqua sterilisa filtered out rinses 2 ~ 3 times；
(2) by weight, 500 parts of dregs of beans are weighed, 80 parts of wheat, 130 parts of wheat bran, by dregs of beans dry blowing 10min, is added 80 ~ 90
DEG C water impregnate dregs of beans 20min, add wheat impregnate 10min, then be added wheat bran mix after start steaming, at 121 DEG C,
Boiling 30min under the conditions of 0.15MPa pours into koji tray after material is ripe, breaks up no agglomeration, cooling；
(3) aspergillus oryzae 3.042 and aspergillus niger are accessed when clinker cooling is to 37 DEG C ~ 42 DEG C, inoculum concentration is respectively 0.45%,
0.1%；
(4) it is stirred evenly after being inoculated with, koji-making, makes koji tray consistency of thickness, surfacing adjusts room temperature, and control product temperature is 30 DEG C of left sides
The right side is obtained into song after koji-making 48h；
(5) disodium phosphate soln is added to adjust pH by the resulting Cheng Quzhong of step (3) is 7.2 ~ 7.5, and enzyme activity is then added
For the alkali protease of 45000 ~ 55000U/g, it is that 50min is digested at 37 DEG C at the 2.5% of Qu Zhiliang that quality, which is added, is obtained
It is modified to song；
(6) song will be modified to be fitted into jar fermenter, the salt water of 13 ~ 15 Baume degrees is added, makes sauce unstrained spirits moisture 50 ~ 53%, covers envelope
Face salt, sauce unstrained spirits product temperature are controlled at 41 ~ 50 DEG C, are fermented 9 days；
(7) salt water of 19 ~ 20 Baume degrees is added into jar fermenter, makes sauce unstrained spirits moisture content 56% ~ 59%, is then added and uses magnetic
Property carbon be the glutaminase of fixation support, soy sauce piece coccus, plant matter lactobacillus and Lu Shi yeast, it is respectively sauce that quality, which is added,
2.5%, 1.5%, 2.5%, the 12% of unstrained spirits quality；
(8) after Lu Shi yeast 60min being added into jar fermenter, apply magnetic field around jar fermenter, by changing current control hair
Magnetic field strength in ferment cylinder；The magnetic field is stationary magnetic field, magnetic field strength 60mT；
(9) stationary magnetic field starts the time daily as 90min, stops applying magnetic field after fermentation 40 days, fermentation time was stirred every ventilation in 8 days
It mixes primary；
(10) it heavy ferment: sinks in jar fermenter ferment 2 days；
(11) it filters, insoluble matter is filtered to remove；
(12) sterilize: the 20min that sterilizes at a temperature of 80 ~ 95 DEG C is up to soy sauce.
Claims (9)
1. a kind of method of multi-cultur es cooperative fermentation production soy sauce, which is characterized in that itself the following steps are included:
(1) by dregs of beans 10 ~ 20min of dry blowing, 80 ~ 90 DEG C of water is added and impregnates 20 ~ 30min of dregs of beans, add wheat impregnate 10 ~
Then 15min is added after wheat bran mixes and starts steaming, at 121 DEG C, boiling 30min under the conditions of 0.15MPa, pours into song after material is ripe
Disk breaks up no agglomeration, cooling；
(2) aspergillus oryzae 3.042 and aspergillus niger are accessed when clinker cooling is to 37 DEG C ~ 42 DEG C, inoculum concentration is respectively 0.2% ~ 0.5%,
0.1%~0.3%；
(3) it is stirred evenly after being inoculated with, koji-making, makes koji tray consistency of thickness, surfacing adjusts room temperature, and control product temperature is 30 DEG C of left sides
The right side is obtained into song after koji-making 48h；
(4) disodium phosphate soln is added to adjust pH by the resulting Cheng Quzhong of step (3) is 7.2 ~ 7.5, and alkaline egg is then added
White enzyme, digests 20 ~ 60min at 37 DEG C, and acquisition is modified to song；
(5) song will be modified to be fitted into jar fermenter, the salt water of 13 ~ 15 Baume degrees is added, and make sauce unstrained spirits moisture 50 ~ 53%, covered
Cover salt, sauce unstrained spirits product temperature are controlled at 41 ~ 50 DEG C, are fermented 9 days；
(6) salt water of 19 ~ 20 Baume degrees is added into jar fermenter, is then added and uses magnetic carbon for the glutamy of fixation support
Amine enzyme, lactic acid bacteria and saccharomycete；
(7) after saccharomycete 60min being added into jar fermenter, apply magnetic field around jar fermenter, by changing current control fermentation
Magnetic field strength in cylinder；The magnetic field is stationary magnetic field, and magnetic field strength is 60 ~ 90mT；
(8) it is 40 ~ 120min that stationary magnetic field starts the time daily, stops applying magnetic field after fermentation 30 ~ 40 days, fermentation time every 7 ~
Air agitation in 9 days is primary；
(9) it heavy ferment: sinks in jar fermenter ferment 2 ~ 3 days；
(10) it filters, insoluble matter is filtered to remove；
(11) sterilize: the 15 ~ 20min that sterilizes at a temperature of 80 ~ 95 DEG C is up to soy sauce.
2. the method for a kind of multi-cultur es cooperative fermentation production soy sauce according to claim 1, it is characterised in that: dregs of beans, wheat,
It is 5 that mass ratio, which is added, in wheat bran: (0.6 ~ 10): (0.7 ~ 1.3).
3. a kind of method of multi-cultur es cooperative fermentation production soy sauce according to claim 1, it is characterised in that: alkali protease
Addition quality be at the 1.5% ~ 3.5% of Qu Zhiliang.
4. a kind of method of multi-cultur es cooperative fermentation production soy sauce according to claim 1, it is characterised in that: alkali protease
Enzyme activity be 45000 ~ 55000U/g.
5. a kind of method of multi-cultur es cooperative fermentation production soy sauce according to claim 1, it is characterised in that: in step (6)
The salt water of 19 ~ 20 Baume degrees is added, makes sauce unstrained spirits moisture content 56% ~ 59%.
6. a kind of method of multi-cultur es cooperative fermentation production soy sauce according to claim 1, it is characterised in that: use magnetic carbon
For the glutaminase of fixation support, lactic acid bacteria and saccharomycete the production method is as follows: toward the volume fraction prepared
For 10% enzyme suspension, magnetic carbon is added in bacterium suspension, magnetic carbon is added 0.5 times that quality is suspension vol, gently shakes
30 ~ 60min is swung, so that enzyme or bacterial strain is adsorbed in magnetic carbon completely, then filters, magnetic carbon solid is obtained, is added into 30%
Sodium alginate soln in, make magnetic carbon completely by sodium alginate soln wrap up stand 30 ~ 40min after be put into refrigerator carry out it is cold
Sodium alginate soln overnight, is filtered by hiding for second day, and the magnetic carbon solid aqua sterilisa filtered out rinses 2 ~ 3 times.
7. a kind of method of multi-cultur es cooperative fermentation production soy sauce according to claim 1, it is characterised in that: glutamine
It is respectively the 2.5% of sauce unstrained spirits quality, (1.5% ~ 5.5%), 9% ~ 12% that quality, which is added, in enzyme, lactic acid bacteria, saccharomycete.
8. a kind of method of multi-cultur es cooperative fermentation production soy sauce according to claim 1, it is characterised in that: lactic acid bacteria is thermophilic
The mixing of one or more of salt piece coccus, soy sauce piece coccus, soy sauce tetrads, plant matter lactobacillus.
9. a kind of method of multi-cultur es cooperative fermentation production soy sauce according to claim 1, it is characterised in that: saccharomycete is to cover
One of odd torulopsis, angstrom cut false yeast, soybean combining yeast, Lu Shi yeast.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811384009.1A CN109549070A (en) | 2018-11-20 | 2018-11-20 | A kind of method of multi-cultur es cooperative fermentation production soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811384009.1A CN109549070A (en) | 2018-11-20 | 2018-11-20 | A kind of method of multi-cultur es cooperative fermentation production soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109549070A true CN109549070A (en) | 2019-04-02 |
Family
ID=65866825
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811384009.1A Withdrawn CN109549070A (en) | 2018-11-20 | 2018-11-20 | A kind of method of multi-cultur es cooperative fermentation production soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109549070A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111109565A (en) * | 2019-10-25 | 2020-05-08 | 新疆红旗坡农业发展集团有限公司 | Strong-fragrance probiotic low-sugar apple jam and preparation method thereof |
| CN112544948A (en) * | 2020-11-10 | 2021-03-26 | 四川省生生酱园食品有限公司 | High-salt liquid-state brewed soy sauce |
| CN113999789A (en) * | 2021-09-30 | 2022-02-01 | 沈阳农业大学 | Novel high-yield delicious peptide halophilic tetragenococcus and application thereof |
| CN115316645A (en) * | 2022-08-25 | 2022-11-11 | 泸州忆家香食品有限公司 | Soy sauce and preparation method thereof |
| CN115624164A (en) * | 2022-09-22 | 2023-01-20 | 内蒙古科沁万佳食品有限公司 | Soy sauce brewing process for soybean defatted and aged bean curd skin |
| CN115624165A (en) * | 2022-09-26 | 2023-01-20 | 广东美味鲜调味食品有限公司 | Method for improving flavor of brewed soy sauce |
-
2018
- 2018-11-20 CN CN201811384009.1A patent/CN109549070A/en not_active Withdrawn
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111109565A (en) * | 2019-10-25 | 2020-05-08 | 新疆红旗坡农业发展集团有限公司 | Strong-fragrance probiotic low-sugar apple jam and preparation method thereof |
| CN112544948A (en) * | 2020-11-10 | 2021-03-26 | 四川省生生酱园食品有限公司 | High-salt liquid-state brewed soy sauce |
| CN113999789A (en) * | 2021-09-30 | 2022-02-01 | 沈阳农业大学 | Novel high-yield delicious peptide halophilic tetragenococcus and application thereof |
| CN113999789B (en) * | 2021-09-30 | 2022-11-15 | 沈阳农业大学 | Halophilic tetragenococcus for producing umami peptide and application thereof |
| CN115316645A (en) * | 2022-08-25 | 2022-11-11 | 泸州忆家香食品有限公司 | Soy sauce and preparation method thereof |
| CN115624164A (en) * | 2022-09-22 | 2023-01-20 | 内蒙古科沁万佳食品有限公司 | Soy sauce brewing process for soybean defatted and aged bean curd skin |
| CN115624165A (en) * | 2022-09-26 | 2023-01-20 | 广东美味鲜调味食品有限公司 | Method for improving flavor of brewed soy sauce |
| CN115624165B (en) * | 2022-09-26 | 2024-04-12 | 广东美味鲜调味食品有限公司 | Method for improving flavor of brewed soy sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109549070A (en) | A kind of method of multi-cultur es cooperative fermentation production soy sauce | |
| CN104605308B (en) | It is applicable to microalgae health care liquid state fermented soy sauce song preparation method | |
| CN102952663B (en) | Preparation method of fermented germinated brown rice milk beverage | |
| CN108094528A (en) | The preparation method of fermenting bean dregs powder | |
| CN102090614A (en) | Soy sauce without preservative | |
| CN102246890A (en) | Making method for producing biologic protein feeds by using corncobs | |
| CN104382084A (en) | Sweet egg paste and preparation method thereof | |
| CN107509532A (en) | One kind is rich in polysaccharide mushroom cultivating method | |
| CN108796004A (en) | A kind of technique of preparing lysine through fermentation | |
| CN104522816B (en) | A kind of Fructus Chaenomelis fermented product and preparation method thereof | |
| CN106235021B (en) | A kind of technique of fermenting and producing fermented soya bean | |
| CN103548965B (en) | A kind of method of producing Bean dregs biscuit low in calories based on compound bacteria-fermented | |
| CN103355477A (en) | Production method for feed through fermentation of soy sauce residues | |
| CN107712805A (en) | A kind of method that pig flesh flavor flavoring is prepared using microbial fermentation | |
| CN109234136A (en) | A kind of method of light electrolysis speed vinegar brewing | |
| CN104087637A (en) | Method for preparing vegetable protein polypeptide by virtue of microbiological fermentation | |
| CN109198185A (en) | A kind of method that bean dregs solid state fermentation prepares culture of microorganism | |
| CN101756011A (en) | Method for utilizing dual-strains solid fermented sauce/vinegar dregs to produce multi-enzyme high-lysine feedstuff | |
| CN102816817A (en) | Fermentation method of corn soaking water for producing nisin | |
| CN102524742B (en) | Preparation method of secondary-fermented soy sauce | |
| CN105713786A (en) | Preparation method of healthy kudzuvine root liquor | |
| CN108384689A (en) | A kind of production method of seawater rice fermenting and producing high-content GABA health sweet rice wines | |
| CN100403928C (en) | Manufacturing method for paste form fermented bean curd by enzyme method | |
| CN102533703B (en) | Protease preparation prepared by a kind of scalp pomade slag utilized in soy sauce brewing and preparation method thereof | |
| CN103555515A (en) | Method for preparing chestnut mushroom fermented wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190402 |
|
| WW01 | Invention patent application withdrawn after publication |