CN111184204A - Novel process for brewing soy sauce by using probiotics for fermentation - Google Patents
Novel process for brewing soy sauce by using probiotics for fermentation Download PDFInfo
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- 238000000855 fermentation Methods 0.000 title claims abstract description 43
- 230000004151 fermentation Effects 0.000 title claims abstract description 42
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 31
- 239000006041 probiotic Substances 0.000 title claims abstract description 15
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 10
- 239000007858 starting material Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000011049 filling Methods 0.000 claims abstract description 6
- 238000003860 storage Methods 0.000 claims abstract description 6
- 238000011081 inoculation Methods 0.000 claims abstract 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 235000019764 Soybean Meal Nutrition 0.000 claims description 18
- 239000004455 soybean meal Substances 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 17
- 241000209140 Triticum Species 0.000 claims description 12
- 235000021307 Triticum Nutrition 0.000 claims description 12
- 238000007664 blowing Methods 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 8
- 230000000694 effects Effects 0.000 claims description 7
- 230000003203 everyday effect Effects 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims 3
- 235000010469 Glycine max Nutrition 0.000 claims 3
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 235000015067 sauces Nutrition 0.000 abstract description 5
- 238000007689 inspection Methods 0.000 abstract description 4
- 230000000529 probiotic effect Effects 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 241001052560 Thallis Species 0.000 abstract description 2
- 230000002503 metabolic effect Effects 0.000 abstract description 2
- 239000012267 brine Substances 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 1
- 240000006439 Aspergillus oryzae Species 0.000 description 4
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 4
- 241000186016 Bifidobacterium bifidum Species 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000013124 brewing process Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000007787 solid Substances 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23V2400/51—Bifidobacterium
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention relates to the technical field of soy sauce brewing, in particular to a novel process for brewing soy sauce by using probiotics for fermentation. The preparation process comprises the steps of raw material inoculation, starter propagation, brine mixing, early fermentation, intermediate fermentation, later fermentation, oil squeezing, sterilization, storage, blending, sterilization, filling, inspection and warehousing. The sauce flavor of the product is increased by the process; and in the process of secondary fermentation, probiotic bifidobacterium is added, and the beneficial components of the product are increased by utilizing the thalli and metabolic substances of the probiotic bifidobacterium.
Description
The technical field is as follows:
the invention relates to the technical field of soy sauce brewing, in particular to a novel process for brewing soy sauce by using probiotics for fermentation.
Background
The existing soy sauce brewing is generally two processes of low-salt solid state or high-salt dilute state, and Japanese soy sauce is one of the brewing processes of high-salt dilute state and is different from the common domestic 'sun-cured' soy sauce. The Japanese soy sauce is characterized in that low-temperature fermentation is firstly carried out, acid production by bacteria is inhibited, protein is favorably decomposed into amino acid, the temperature is slowly raised to about 30 days in the middle period for constant-temperature fermentation, substances such as amino acid, organic acid, alcohol and the like are fully generated, the organic acid reacts with the alcohol and is further converted into fragrant substances, namely ester, and then oil is squeezed and extracted. The soy sauce brewed by the process is reddish and bright, and the liquid is clear. However, the problems exist that the sauce fragrance is insufficient, the requirement of the sauce fragrance of Chinese dishes cannot be met, and the content of beneficial components in the prepared sauce is not high.
The invention content is as follows:
the invention aims to overcome the technical defects and provide a novel soy sauce brewing process which adopts a high-front-rear-low process to ferment soy sauce, adds bifidobacteria in the fermentation process and utilizes thalli and metabolic substances of the bifidobacteria to increase special beneficial nutritional ingredients and improve the flavor of the soy sauce.
The process flow comprises the following steps:
wherein the process conditions in the above process are as follows:
1. raw material treatment: transporting the bean pulp to a rotary spherical digester through a storage bin, carrying out dry steaming on the bean pulp for 10 minutes under the pressure of 0.15Mpa, then adding hot water at 80 ℃ according to the material-water ratio of 1: 1.2 for moistening for 15 minutes, discharging cold air under the pressure of 0.15Mpa, steaming for 15 minutes under the pressure of 0.18Mpa and 125 ℃, rapidly reducing the pressure to 0Mpa, carrying out steam cooling by a jet pump, then taking the bean pulp out of a pot air cooler for cooling to 35 ℃, and mixing with fried wheat flour, wherein the bean pulp is 55% and the fried wheat flour is 45% in the raw; inoculating a koji mold into a disc koji making machine; the addition amount is three to seven ten thousandths; wherein preferably five parts per million; wherein the adopted koji is Yiyuansuan biotechnological soy sauce koji,
2. preparing yeast: adjusting various functions of the starter propagation machine to a working state, controlling the product temperature to be 28-32 ℃ at the early stage, 30-34 ℃ at the middle stage and 25-30 ℃ at the later stage, and controlling the temperature to be 11-12 hours according to the conditions; 17-18 hours; turning over the yeast for 23-24 hours respectively, wherein the yeast making time is 38-42 hours, the moisture of the finished yeast is 28-32%, and the enzyme activity is 1000-.
3. Early-stage fermentation: adding 12 Baume degree and 70 ℃ hot saline water according to the ratio of the materials to the saline water of 1: 1.3, controlling the temperature of the product to be 43-47 ℃, preserving heat and fermenting for 12 days, blowing for 1 time and 10 minutes every day, wherein the blowing conditions are as follows: the pressure of the air compressor is controlled between 0.2 MPa and 0.3MPa, and the valve is fully opened.
4. Middle-stage fermentation: adding saturated saline (33-34%) 1: 0.7, cooling to 35-40 deg.C, pH5.2-pH5.7, adding cultured Bacillus bifidus 0.6% (calculated according to soy sauce fermented mash), anaerobic fermenting for 7 days, cooling to 30-32 deg.C, adding 1% aroma-enhancing yeast, blowing for 5 min for 1 time per day, and fermenting for 60 days, wherein the blowing condition is: the pressure of the air compressor is controlled between 0.2 MPa and 0.3MPa, and the valve is opened by one third.
5. And (3) later-stage fermentation: after 80 days, the temperature of the product is reduced to 25-30%, and the total fermentation period is 180 days as required.
6. Squeezing, oil extraction, sterilization, blending, sterilization, filling and inspection are carried out normally according to the process requirements and the operation instruction.
The invention has the beneficial effects that:
(1) by improving the fermentation conditions of the process, the sauce flavor of the product of the process is obviously superior to that of the original full low-temperature fermentation process, the ester flavor of the product is basically the same as that of the original process, the yield of the product is the same as that of the low-temperature process, and the purpose of research and development design is achieved.
See table one:
(2) probiotic bifidobacteria were added.
The bifidobacterium added by 0.6 percent is a probiotic, the living bacteria and dead bacteria of the bifidobacterium are beneficial to the health of human bodies, and the data show that the bifidobacterium has the effects of maintaining the normal bacterial colony balance of intestinal tracts, inhibiting the growth of pathogens, reducing the cholesterol level in blood, enhancing the immune function of human bodies, preventing the side effect of antibiotics, resisting aging, prolonging the life and the like. The cultured Bifidobacterium nutrient solution accounts for 0.6% of the soy sauce fermented mash. 600kg per tank. Excessive addition, excessive acidity and low pH affect the product quality.
See table two:
the specific implementation mode is as follows:
the following examples are provided to further illustrate the technical solutions of the present invention, but the technical solutions of the present invention are not limited to the specific examples.
Example 1:
1. raw material treatment: (the ratio of the soybean meal to the parched wheat flour is 55: 45), 1650kg of soybean meal is transported to a rotary spherical digester through a storage bin, the soybean meal is dried and steamed for 10 minutes under 0.15Mpa, then 80 ℃ hot water is added according to the material-water ratio of 1: 1.2 for moistening for 15 minutes, 0.15Mpa is used for exhausting cold air, 0.18Mpal25 ℃ is used for steaming for 15 minutes, the pressure is rapidly reduced to 0Mpa, the steam is pumped by a jet pump for cooling, and then the soybean meal is taken out of a pot air cooler for cooling to 35 ℃ and mixed with 1350kg of parched wheat flour, wherein 55 percent of the soybean meal and 45 percent of the parched wheat; inoculating a koji mold into a disc koji making machine;
the koji is Yiyuan Kangyuan biotech soy sauce koji, and the addition amount of the koji is three ten thousandths;
2. preparing yeast: adjusting various functions of the starter propagation machine to a working state, controlling the product temperature at 28 ℃ in the early stage, 30 ℃ in the middle stage and 25 ℃ in the later stage for 11 hours; 17 hours; respectively turning over the yeast for 23 hours, wherein the yeast making time is 38 hours, the moisture of the finished yeast is 28 percent, and the enzyme activity is 1000u/g dry basis;
3. early-stage fermentation: adding 12 Baume degree hot salt water at 70 ℃ according to the ratio of the materials to the salt water of 1: 1.3, controlling the temperature of a product to be 43 ℃, preserving heat and fermenting for 12 days, and blowing compressed air for 1 time for 10 minutes every day;
4. middle-stage fermentation: adding saturated saline (33%) at a ratio of 1: 0.7, cooling to 35 deg.C and pH5.2, adding cultured Bacillus bifidus 0.6% (calculated according to soy sauce fermented mash), anaerobic fermenting for 7 days, cooling to 30 deg.C, adding 1% flavor enhancing yeast, and fermenting for 60 days by blowing compressed air for 5 min each day;
5. and (3) later-stage fermentation: after 80 days, the temperature of the product is reduced to 25 percent, and the total fermentation period is 120 days;
6. squeezing, oil extraction, sterilization, blending, sterilization, filling and inspection are carried out normally according to the process requirements and the operation instruction.
Example 2
1. Raw material treatment: (the ratio of the soybean meal to the fried wheat flour is 55: 45), 1650kg of soybean meal is transported to a rotary spherical digester through a storage bin, the soybean meal is dried and steamed for 10 minutes under 0.15Mpa, then 80 ℃ hot water is added according to the material-water ratio of 1: 1.2 for moistening for 15 minutes, 0.15Mpa is used for exhausting cold air, 0.18Mpa is used for steaming for 15 minutes under 125 ℃, the pressure is rapidly reduced to 0Mpa, the steam is pumped by an injection pump for cooling, and then the soybean meal is taken out of a pot air cooler for cooling to 35 ℃ and mixed with 1350kg of fried wheat flour, wherein 55 percent of the soybean meal and 45 percent of the; inoculating a koji mold into a disc koji making machine;
the koji is Yiyuan Kangyuan biotech soy sauce koji, and the addition amount of the koji is five parts per million;
2. preparing yeast: adjusting various functions of the starter propagation machine to a working state, controlling the product temperature at the early stage of 32 ℃, the middle stage of 34 ℃ and the later stage of 30 ℃ for 12 hours; 18 hours; respectively turning over the yeast for 24 hours, wherein the yeast making time is 40 hours, the moisture of the finished yeast is 30 percent, and the enzyme activity is 1100u/g dry basis;
3. early-stage fermentation: adding 12 Baume degree hot salt water at 70 ℃ according to the ratio of the materials to the salt water of 1: 1.3, controlling the temperature of the product to be 47 ℃, preserving heat and fermenting for 12 days, and blowing compressed air for 1 time for 10 minutes every day;
4. middle-stage fermentation: adding 34% saturated saline water at a ratio of 1: 0.7, cooling to 40 deg.C, pH5.7, adding 0.6% cultured Bacillus bifidus (calculated according to soy sauce fermented mash), anaerobic fermenting for 7 days, cooling to 32 deg.C, adding 1% aroma-enhancing yeast, and fermenting for 60 days by blowing compressed air for 5 min each day;
5. and (3) later-stage fermentation: after 80 days, the temperature of the product is reduced to 30 percent, and the total fermentation period is 180 days;
6. squeezing, oil extraction, sterilization, blending, sterilization, filling and inspection are carried out normally according to the process requirements and the operation instruction.
Example 3
1. Raw material treatment: (the ratio of the soybean meal to the fried wheat flour is 55: 45)) 1650kg of soybean meal is transported to a rotary spherical digester through a storage bin, the soybean meal is dried and steamed for 10 minutes under 0.15Mpa, then 80 ℃ hot water is added according to the material-water ratio of 1: 1.2 for moistening for 15 minutes, 0.15Mpa is used for exhausting cold air, 0.18Mpa is used for steaming for 15 minutes under 125 ℃, the pressure is rapidly reduced to 0Mpa, the steam is pumped by an injection pump for reducing the temperature, then the soybean meal is taken out of a pot air cooler and is reduced to 35 ℃ to be mixed with 1350kg of fried wheat flour, wherein 55 percent of the soybean meal and 45; inoculating a koji mold into a disc koji making machine;
the koji is Yiyuan Kangyuan biotech soy sauce koji, and the addition amount of the koji is seven parts per million;
2. preparing yeast: adjusting various functions of the starter propagation machine to a working state, controlling the temperature of the product to be 30 ℃ at the early stage, 32 ℃ at the middle stage and 27 ℃ at the later stage for 11.5 hours; 17.5 hours; respectively turning over the yeast for 23.5 hours, wherein the yeast making time is 42 hours, the moisture of the finished yeast is 32 percent, and the enzyme activity is 1200u/g dry basis;
3. early-stage fermentation: adding 12 Baume degree hot salt water at 70 ℃ according to the ratio of the materials to the salt water of 1: 1.3, controlling the temperature of the product to be 45 ℃, preserving heat and fermenting for 12 days, and blowing compressed air for 1 time for 10 minutes every day;
4. middle-stage fermentation: adding saturated saline water 33.5% at ratio of 1: 0.7, cooling to 38 deg.C, pH5.4, adding cultured Bacillus bifidus 0.6% (calculated according to soy sauce fermented mash), anaerobic fermenting for 7 days, cooling to 31 deg.C, adding 1% flavor enhancing yeast, and fermenting for 60 days by blowing compressed air for 5 min each day;
5. and (3) later-stage fermentation: after 80 days, the temperature of the product is reduced to 25-30%, and the total fermentation period is 160 days;
and 6, squeezing, oil taking, sterilizing, blending, sterilizing, filling and inspecting, wherein the steps are normally carried out according to the process requirements and the operation instruction.
Test examples
The soy sauce obtained in example 1, example 2 and example 3 was tested according to GB2717-2018, and the test results are shown in Table 3:
TABLE 3
Claims (7)
1. A new process for brewing soy sauce by using probiotics comprises the following steps: the method is characterized in that: the method comprises the following specific steps: steaming soybean or soybean meal, stir-frying wheat, mixing and inoculating, making starter, mixing with saline water, early-stage fermentation, middle-stage fermentation, later-stage fermentation, squeezing and taking oil, sterilizing, storing, blending, sterilizing, filling, inspecting and warehousing.
2. The new process for brewing soy sauce by fermentation with probiotics as claimed in claim 1, wherein: the mixed material inoculation process specifically comprises the following steps: raw material treatment: transporting soybean or soybean meal to a rotary spherical digester through a storage bin, carrying out dry steaming at 0.15Mpa for 10 minutes, adding 80 ℃ hot water according to the material-water ratio of 1: 1.2 for moistening for 15 minutes, discharging cold air at 0.15Mpa, steaming at 0.18Mpa and 125 ℃ for 15 minutes, rapidly reducing the pressure to 0, cooling with cold air to 35 ℃, mixing with fried wheat flour, inoculating koji, and feeding into a disc koji-making machine; wherein the raw materials comprise 55% of soybean or soybean meal and 45% of fried wheat.
3. The new process for brewing soy sauce by fermentation with probiotics as claimed in claim 2, wherein: the addition amount of the mother starter is three to seven ten-thousandths.
4. The new process for brewing soy sauce by fermentation with probiotics as claimed in claim 1, wherein: the starter propagation process comprises the following specific steps: adjusting various functions of the starter propagation machine to a working state, controlling the temperature of the product to be 28-32 ℃ in the early stage, 30-34 ℃ in the middle stage and 25-30 ℃ in the later stage for 11-12 hours; 17-18 hours; turning over the yeast for 23-24 hours respectively, wherein the yeast making time is 38-42 hours, the moisture of the finished yeast is 28-32%, and the enzyme activity is 1000-.
5. The new process for brewing soy sauce by fermentation with probiotics as claimed in claim 1, wherein: the early fermentation process specifically comprises the following steps: adding 12 Baume degree hot salt water at 70 deg.C according to the ratio of material to salt water of 1: 1.3, controlling the temperature of the product at 43-47 deg.C, fermenting for 12 days, blowing for 1 time every day for 10 minutes.
6. The new process for brewing soy sauce by fermentation with probiotics as claimed in claim 1, wherein: the middle-stage fermentation process specifically comprises the following steps: adding saturated saline (33-34%) of raw material and saline at ratio of 1: 0.7, cooling to 35-40 deg.C, pH5.2-pH5.7, and fermenting with 100m soy sauce mash per tank3600kg, adding 0.6% of cultured bifidobacteria accounting for 0.6% of the whole fermented mash, carrying out anaerobic fermentation for 7 days, cooling to 30-32 ℃, adding 1% of aroma-enhancing yeast, blowing for 1 time and 5 minutes every day, and fermenting for 60 days.
7. The new process for brewing soy sauce by fermentation with probiotics as claimed in claim 1, wherein: and (3) performing later-stage fermentation: after 80 days, the temperature of the product is reduced to 25-30 ℃, and the total fermentation period is 180 days at 120-.
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Cited By (1)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114403420A (en) * | 2021-12-31 | 2022-04-29 | 好记食品酿造股份有限公司 | Method for brewing salt-reduced soy sauce and salt-reduced soy sauce with low salt content |
| CN114403420B (en) * | 2021-12-31 | 2024-01-30 | 好记食品酿造股份有限公司 | Brewing method of salt-reduced soy sauce and salt-reduced soy sauce with low salt content |
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Application publication date: 20200522 |