CN114304590A - Culture process of soy sauce koji - Google Patents
Culture process of soy sauce koji Download PDFInfo
- Publication number
- CN114304590A CN114304590A CN202210074123.4A CN202210074123A CN114304590A CN 114304590 A CN114304590 A CN 114304590A CN 202210074123 A CN202210074123 A CN 202210074123A CN 114304590 A CN114304590 A CN 114304590A
- Authority
- CN
- China
- Prior art keywords
- culture
- koji
- soy sauce
- culturing
- culture medium
- 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.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 28
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 26
- 239000001963 growth medium Substances 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 230000001954 sterilising effect Effects 0.000 claims abstract description 28
- 238000011081 inoculation Methods 0.000 claims abstract description 24
- 238000012258 culturing Methods 0.000 claims abstract description 22
- 238000003756 stirring Methods 0.000 claims abstract description 20
- 238000001816 cooling Methods 0.000 claims abstract description 16
- 244000068988 Glycine max Species 0.000 claims abstract description 13
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- 238000011218 seed culture Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims description 29
- 238000009423 ventilation Methods 0.000 claims description 22
- 238000005507 spraying Methods 0.000 claims description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- 240000006439 Aspergillus oryzae Species 0.000 claims description 4
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 4
- 239000002994 raw material Substances 0.000 abstract description 6
- 239000007858 starting material Substances 0.000 description 13
- 235000013312 flour Nutrition 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 230000035784 germination Effects 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a soy sauce koji culture process, which comprises the following steps: s1, stirring: uniformly stirring a culture medium, wherein the culture medium comprises 1 part by mass of bran, 0.8-1 part by mass of water and 0.8-1 part by mass of dried soybean hull; s2, charging: flatly paving the culture medium after uniformly stirring on a curved plate; s3, sterilizing and cooling: sterilizing and cooling the culture medium; s4, inoculation: inoculating a seed culture into the culture medium; s5, culturing: and (5) after inoculation, entering a culture stage, and finally obtaining mature seed leaven. According to the soy sauce koji culture process, the novel raw material dried soybean hulls with large specific surface area and fluffy structure are introduced into the culture medium, so that the culture condition of the soy sauce koji is optimized, and the problems of no filling, low productivity and low efficiency due to the fact that the interior of the koji cultured by the traditional culture medium is long and impermeable are effectively solved.
Description
Technical Field
The invention belongs to the technical field of strain culture, and particularly relates to a process for culturing soy sauce koji.
Background
The koji is used as a key factor for brewing the soy sauce and is vital to the quality of the soy sauce. The first step of fermented soy sauce brewing is to produce excellent mold starter, i.e. the expanded culture of aspergillus oryzae, which is an important application condition for producing mold starter for large-scale application, such as many spores, high germination rate, high purity and the like.
The production of traditional soy sauce koji generally uses bran, flour and bean dregs as raw materials. Among them, the bean dregs are less used because of their large and unstable water content, unfavorable transportation, and easy putrefaction. Therefore, each soybean sauce factory mainly uses pure bran as a raw material for producing the koji. After the bran is added with a large amount of water and stirred, and the mixture is sterilized at high temperature (especially when the small-particle bran is more and has high flour content), the problems of the inside of the koji from being long and impermeable (namely, the mixture has a sandwich, and the inside of a material layer has the condition of basically aseptic seed reproduction) and the like can occur. In order to ensure the uniform and stable quality of the koji, the thickness of the single-tray spread material is generally controlled to be 1.0-1.5 cm in the traditional koji culture process so as to avoid/reduce the amount of the sandwich and the degree of the sandwich, and the yield and the efficiency of the koji are limited. The traditional pure bran koji can be stored for a short time (only 1-2 days), and the storage time is prolonged, so that koji blocks are easy to dry and harden, and the like. The conventional mixer cannot mix the yeast and flour uniformly, and more lumps with the size of nail covers exist after the yeast and flour are mixed uniformly, so that the effective amount of the yeast is reduced. Therefore, by developing and introducing a new seed culture medium and optimizing the process, the productivity and efficiency of the seed culture are improved on the premise of ensuring the stable quality of the seed culture.
Disclosure of Invention
The invention aims to provide a process for culturing soy sauce koji, which effectively solves the problems of no filling due to the fact that the interior of the koji is long and impermeable, and low productivity and efficiency in the traditional process.
In order to solve the technical problems, the technical scheme provided by the invention is as follows:
a process for culturing soy sauce koji comprises the following steps:
s1, stirring: uniformly stirring and mixing the culture medium for soy sauce koji culture, wherein the culture medium comprises 1 part by mass of bran, 0.8-1 part by mass of water and 0.8-1 part by mass of dried soybean hull;
s2, charging: flatly paving the culture medium after uniformly stirring on a curved plate;
s3, sterilizing and cooling: sterilizing and cooling the culture medium;
s4, inoculation: inoculating a seed culture into the culture medium;
s5, culturing: and (5) after inoculation, entering a culture stage, and finally obtaining mature seed leaven.
Further, the paving thickness of the material in the step S2 is less than or equal to 3.0 cm.
Further, the sterilization and cooling in the step S3 means introducing steam to increase the pressure to 0.18-0.20 MPa, maintaining the pressure and sterilizing for 30-35 min, and automatically reducing the temperature of the material to 35-40 ℃ after the sterilization is finished.
Further, in the step S4, the inoculation condition is to start a fan of the koji machine, the frequency of the fan is 30Hz, and the start time is 20-25 min.
Further, the mold starter in the step S4 is Aspergillus oryzae, and the inoculation amount is 0.7-0.9%.
Further, the step S5 specifically includes the following sub-steps:
s5.1, early culture: the culture condition is that the temperature is controlled to be 30-34 ℃, and the stage lasts for 6-10 h;
s5.2, medium-term culture: the culture condition is that the temperature is controlled to be 34-36 ℃, and the stage lasts for 58-62 h;
s5.3, later-stage culture: the culture condition is that the temperature is controlled to be 28-32 ℃, and the stage lasts for 68-72 hours.
Further, the culture conditions of the step S5.1 further include that the water spraying amount of the humidifying nozzle is 90-110 ml/min, the humidifying is performed by circularly opening and closing the humidifying nozzle for 4.5-5.5 min and then 4.5-5.5 min, and the humidifying is performed by 4.5-5.5 m3Continuous ventilation is carried out.
Further, the culture conditions of the step S5.2 further include that the water spraying amount of the humidifying nozzle is 90-110 ml/min, the humidifying is performed by circularly opening and closing the humidifying nozzle in a mode of opening for 5.5-6.5 min and then closing for 3.5-4.5 min, and the humidifying is performed by 6.5-7.5 m3Continuous ventilation is carried out.
Further, the culture conditions of the step S5.3 further comprise that the culture medium is not humidified and is 6.5-7.5 m3Continuous ventilation is carried out.
The invention has the beneficial effects that:
the method optimizes the koji culture medium by introducing the new raw material dry soybean hull with large specific surface area and fluffy structure, optimizes the soy sauce koji culture condition, effectively solves the problems of the koji culture medium that the inside of the koji culture medium is long and impermeable, the koji culture medium has a sandwich and the like due to certain hardening after a large amount of water is added into the bran for mixing, and improves the quality of the koji culture medium and the number of spores is high;
secondly, the seed koji culture medium is loose, the thickness of a single-disc spreading material can reach 3cm, and the productivity is doubled compared with that of the traditional seed koji culture process;
the koji cultured by the culture medium and the use method thereof has good looseness and storage resistance, and no koji caking and dryness after being placed for 7-10 days, so that the koji is premixed with flour to form more cakes with the size of a nail cover, and the effective amount of the koji is reduced, thereby greatly improving the production flexibility;
the dry soybean hulls used in the invention are commercially available soybeans/wastes of the roasted soybeans falling off in the impurity removal link, so that waste is changed into valuable, and the bran raw material can be saved by 40-50%, thereby greatly reducing the material cost.
Detailed Description
In order to make the technical problems, technical solutions and advantageous effects to be solved by the present invention more apparent, the present invention is further described in detail below with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
A process for culturing soy sauce koji comprises the following steps:
s1, stirring: firstly stirring 10 parts by mass of bran and 8 parts by mass of water uniformly in a stirrer, and then adding 10 parts by mass of dried soybean hull and stirring uniformly.
S2, charging: and flatly paving the mixed material on a curve disc, wherein the paving thickness is 2.0cm, putting the whole material into an automatic starter culture machine after the material is completely loaded, putting a material thermometer, and closing a machine door.
S3, sterilizing and cooling: opening the automatic sterilization and cooling function of the koji machine, automatically introducing steam, increasing the pressure to 0.20MPa, maintaining the pressure, sterilizing for 30min, and automatically reducing the temperature of the materials to 35 ℃ after the sterilization is finished.
S4, inoculation: inoculating Aspergillus oryzae strain in the triangular flask through the inoculating port of the koji machine, and simultaneously opening the fan of the koji machine for 20min at 30Hz, wherein the inoculating amount of the triangular flask is 0.7%.
S5, culturing: and (4) after inoculation, entering a culture stage, and carrying out automatic temperature control, humidification, oxygen ventilation and the like through an automatic culture program of a koji machine to obtain mature koji. The method specifically comprises the following three stages:
s5.1, early culture: the temperature is controlled at 30 deg.C, the water spraying amount of the humidifying nozzle is 100ml/min, and the humidifying nozzle is opened and closed in a manner of 5min and 5min for humidifying with 5m3Continuous ventilation is carried out at a speed of 30Hz when the fan is opened, and the period lasts to 6 h;
s5.2, medium-term culture: the temperature is controlled at 36 deg.C, the water spraying amount of the humidifying nozzle is 100ml/min, and the humidifying nozzle is opened and closed circularly in a manner of 6min and 4min, and the water spraying amount is 7m3Continuous ventilation is carried out at a speed of 25Hz when the fan is always on, and the period lasts to 62 h;
s5.3, later-stage culture: the temperature is controlled at 32 ℃, and the water is not humidified and is 7m3Continuous ventilation is carried out at a speed of 20Hz, and the period lasts for 72 h.
Example 2
A process for culturing soy sauce koji comprises the following steps:
s1, stirring: firstly stirring 10 parts by mass of bran and 10 parts by mass of water uniformly in a stirrer, and then adding 8 parts by mass of dried soybean hull and stirring uniformly.
S2, charging: and flatly paving the mixed material on a curve disc, wherein the paving thickness is 2.0cm, putting the whole material into an automatic starter culture machine after the material is completely loaded, putting a material thermometer, and closing a machine door.
S3, sterilizing and cooling: opening the automatic sterilization and cooling function of the koji machine, automatically introducing steam, increasing the pressure to 0.20MPa, maintaining the pressure, sterilizing for 30min, and automatically reducing the temperature of the materials to 40 ℃ after the sterilization is finished.
S4, inoculation: inoculating triangular flask strains through a starter inoculation port of a starter propagation machine, and simultaneously opening a starter propagation machine fan for 25min at 30Hz, wherein the inoculation amount of the triangular flask is 0.9%.
S5, culturing: and (4) after inoculation, entering a culture stage, and carrying out automatic temperature control, humidification, oxygen ventilation and the like through an automatic culture program of a koji machine to obtain mature koji.
S5.1, early culture: the temperature is controlled at 34 deg.C, the water spraying amount of the humidifying nozzle is 110ml/min, and the humidifying is performed by opening and closing circularly for 4.5min and 5.5min, and the water spraying amount is 5.5m3Continuous ventilation is carried out at a speed of 30Hz when the fan is opened, and the period lasts to 10 h;
s5.2, medium-term culture: the temperature is controlled at 34 deg.C, the water spraying amount of the humidifying nozzle is 90ml/min, and the humidifying is performed by opening and closing circularly for 5.5min and 4.5min, and the water spraying amount is 7.5m3Continuous ventilation is carried out at a speed of 25Hz when the fan is always on, and the period lasts to 58 h;
s5.3, later-stage culture: the temperature is controlled at 28 ℃, and the water is not humidified and is 7.5m3Continuous ventilation is carried out at a speed of 20Hz, and the period lasts to 68 h.
Example 3
A process for culturing soy sauce koji comprises the following steps:
s1, stirring: firstly stirring 10 parts by mass of bran and 10 parts by mass of water uniformly in a stirrer, and then adding 10 parts by mass of dried soybean hull and stirring uniformly.
S2, charging: and flatly paving the mixed material on a curve disc, wherein the paving thickness is 3.0cm, putting the whole material into an automatic starter culture machine after the material is completely loaded, putting a material thermometer, and closing a machine door.
S3, sterilizing and cooling: opening the automatic sterilization and cooling function of the koji machine, automatically introducing steam, increasing the pressure to 0.18MPa, maintaining the pressure and sterilizing for 35min, and automatically reducing the temperature of the materials to 38 ℃ after the sterilization is finished.
S4, inoculation: the strain in the triangular flask is inoculated through the inoculation port of the koji machine, and simultaneously, the blower of the koji machine is opened for 25min at 30Hz, and the inoculation amount of the triangular flask is 0.8 percent.
S5, culturing: and (4) after inoculation, entering a culture stage, and carrying out automatic temperature control, humidification, oxygen ventilation and the like through an automatic culture program of a koji machine to obtain mature koji.
S5.1, early culture: the temperature is controlled at 32 deg.C, the water spraying amount of the humidifying nozzle is 90ml/min, and the humidifying nozzle is opened and closed circularly in a way of opening for 5.5min and then closing for 4.5min to humidify at 4.5m3Continuous ventilation is carried out at a speed of 30Hz when the fan is opened, and the period lasts to 8 h;
s5.2, medium-term culture: the temperature is controlled at 35 deg.C, the water spraying amount of the humidifying nozzle is 110ml/min, and the humidifying nozzle is opened and closed circularly in a manner of 6.5min and 3.5min, and the humidifying nozzle is 6.5m3Continuous ventilation is carried out at a speed of 25Hz when the fan is always on, and the period lasts to 60 h;
s5.3, later-stage culture: the temperature is controlled at 30 ℃, and the humidity is not increased, so that the temperature is 6.5m3Continuous ventilation is carried out at a speed of 20Hz, and the period lasts for 70 h.
Comparative example
S1, stirring: stirring and uniformly mixing 10 parts by mass of bran and 12 parts by mass of water.
S2, charging: and flatly paving the mixed material on a curve disc, wherein the paving thickness is 1.5cm, putting the whole material into an automatic starter culture machine after the material is completely loaded, putting a material thermometer, and closing a machine door.
S3, sterilizing and cooling: opening the automatic sterilization and cooling function of the koji machine, automatically introducing steam, increasing the pressure to 0.20MPa, maintaining the pressure, sterilizing for 30min, and automatically reducing the temperature of the materials to 35 ℃ after the sterilization is finished.
S4, inoculation: inoculating triangular flask strains through a starter inoculation port of a starter propagation machine, and simultaneously opening a starter propagation machine fan for 20min at 30Hz, wherein the inoculation amount of the triangular flask is 0.6%.
S5, culturing: and (4) after inoculation, entering a culture stage, and carrying out automatic temperature control, humidification, oxygen ventilation and the like through an automatic culture program of a koji machine to obtain mature koji.
S5.1, early culture: the temperature is controlled at 30 ℃, and the water is not humidified and takes 5m3Continuous ventilation is carried out at a speed of 30Hz when the fan is opened, and the period lasts to 6 h;
s5.2, medium-term culture: the temperature is controlled at 36 deg.C, the water spraying amount of the humidifying nozzle is 100ml/min, and the humidifying nozzle is opened and closed circularly in a manner of 6min and 4min, and the water spraying amount is 7m3Continuous ventilation is carried out at a speed of 25Hz when the fan is always on, and the period lasts to 62 h;
s5.3, later-stage culture: the temperature is controlled at 32 ℃, and the water is not humidified and is 7m3Continuous ventilation is carried out at a speed of 20Hz, and the period lasts for 72 h.
The results of the tests and the sensory evaluation of the koji obtained by the culture in examples 1 to 3 and the comparative example are shown in Table 1.
TABLE 1 summary of the results of comparison of the seed koji obtained in examples 1-3 and the culture of comparative examples
As can be seen from the comparison results of the seed koji obtained by the example 1-3 and the comparative example in the table 1, the quality of the seed koji cultured by the culture medium provided by the invention is obviously superior to that of the seed koji obtained by the traditional process (namely the comparative example), the average number of the seed koji spores obtained by the culture medium provided by the invention is about 134 hundred million/g, the germination rates are not obviously different and can reach more than 98 percent, the whole sense is yellow green, uniform, loose, without filling and more internal spores, the strain powder pre-mixed with flour after long-time storage is free from agglomeration, and the seed koji obtained by the culture medium provided by the invention is excellent in quality.
According to the culture medium, the novel raw material dry soybean hulls with large specific surface area and fluffy structure are introduced, the use method of the culture medium is optimized, and the problems that the seed koji obtained by the traditional culture medium culture is long in the inside, impermeable, sandwich and low in productivity and efficiency are effectively solved; meanwhile, the koji cultured by the culture medium has good looseness, high spore number and storage resistance, and does not agglomerate with flour even pre-mixing after long-time storage, so that the quality, the capacity and the efficiency of the koji are greatly improved, and the production cost of products is also obviously reduced.
The foregoing is only a preferred embodiment of the present invention, and many variations in the detailed description and the application range can be made by those skilled in the art without departing from the spirit of the present invention, and all changes that fall within the protective scope of the invention are therefore considered to be within the scope of the invention.
Claims (9)
1. A process for culturing soy sauce koji is characterized by comprising the following steps:
s1, stirring: uniformly stirring a culture medium, wherein the culture medium comprises 1 part by mass of bran, 0.8-1 part by mass of water and 0.8-1 part by mass of dried soybean hull;
s2, charging: flatly paving the culture medium after uniformly stirring on a curved plate;
s3, sterilizing and cooling: sterilizing and cooling the culture medium;
s4, inoculation: inoculating a seed culture into the culture medium;
s5, culturing: and (5) after inoculation, entering a culture stage, and finally obtaining mature seed leaven.
2. The process for culturing soy sauce koji as claimed in claim 1, wherein the thickness of the spread material of the material in the step S2 is 3.0cm or less.
3. The process for culturing soy sauce koji as claimed in claim 1, wherein the sterilization and cooling in the step S3 is to introduce steam to raise the pressure to 0.18-0.20 MPa, to perform pressure-maintaining sterilization for 30-35 min, and automatically reduce the temperature of the material to 35-40 ℃ after the sterilization is finished.
4. The process for culturing the soy sauce koji as claimed in claim 1, wherein the inoculation conditions in the step S4 are that a koji machine fan is started, the frequency of the fan is 30Hz, and the starting time is 20-25 min.
5. The process for culturing a soy sauce koji as claimed in claim 1, wherein the koji is Aspergillus oryzae in the step S4, and the inoculation amount is 0.7 to 0.9%.
6. The process for culturing a soy sauce koji as claimed in claim 1, wherein the step S5 specifically comprises the following substeps:
s5.1, early culture: the culture condition is that the temperature is controlled to be 30-34 ℃, and the stage lasts for 6-10 h;
s5.2, medium-term culture: the culture condition is that the temperature is controlled to be 34-36 ℃, and the stage lasts for 58-62 h;
s5.3, later-stage culture: the culture condition is that the temperature is controlled to be 28-32 ℃, and the stage lasts for 68-72 hours.
7. The process for culturing soy sauce koji as claimed in claim 6, wherein the culture conditions of step S5.1 further comprise that the water spraying amount of the humidifying nozzle is 90-110 ml/min, and the humidifying is performed by opening and closing cyclically for 4.5-5.5 min and then 4.5-5.5 min, and the water spraying amount is 4.5-5.5 m3Continuous ventilation is carried out.
8. The process for culturing soy sauce koji as claimed in claim 6, wherein the culture conditions of step S5.2 further comprise that the water spraying amount of the humidifying nozzle is 90-110 ml/min, and the humidifying is performed by opening and closing the humidifying nozzle in a circulating manner for 5.5-6.5 min and then 3.5-4.5 min, and the water spraying amount is 6.5-7.5 m3Continuous ventilation is carried out.
9. The process for culturing soy sauce koji as claimed in claim 6, wherein the culture conditions of step S5.3 further comprise a non-humidified condition of 6.5-7.5 m3Continuous ventilation is carried out.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210011213 | 2022-01-06 | ||
| CN2022100112139 | 2022-01-06 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114304590A true CN114304590A (en) | 2022-04-12 |
Family
ID=81028037
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210074123.4A Pending CN114304590A (en) | 2022-01-06 | 2022-01-21 | Culture process of soy sauce koji |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114304590A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115232754A (en) * | 2022-07-28 | 2022-10-25 | 广东厨邦食品有限公司 | Preparation method of soy sauce yeast |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPWO2007058061A1 (en) * | 2005-11-17 | 2009-04-30 | キッコーマン株式会社 | Brewing seed meal, brewing meal, brewed food, and production method thereof |
| CN103960639A (en) * | 2014-05-15 | 2014-08-06 | 仲恺农业工程学院 | Method for producing high-salt dilute soy sauce by multi-strain synergistic fermentation |
| CN104664314A (en) * | 2015-03-17 | 2015-06-03 | 广东美味鲜调味食品有限公司 | Soy sauce brewing method |
| WO2017047961A1 (en) * | 2015-09-16 | 2017-03-23 | 전동언 | Method for producing culture medium for culturing conidia-forming bacteria |
| CN106690252A (en) * | 2017-01-23 | 2017-05-24 | 山东玉兔食品股份有限公司 | Production technology of activated soy sauce |
| CN107279752A (en) * | 2017-07-26 | 2017-10-24 | 山东玉兔食品股份有限公司 | A kind of manufacture craft of koji |
-
2022
- 2022-01-21 CN CN202210074123.4A patent/CN114304590A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPWO2007058061A1 (en) * | 2005-11-17 | 2009-04-30 | キッコーマン株式会社 | Brewing seed meal, brewing meal, brewed food, and production method thereof |
| CN103960639A (en) * | 2014-05-15 | 2014-08-06 | 仲恺农业工程学院 | Method for producing high-salt dilute soy sauce by multi-strain synergistic fermentation |
| CN104664314A (en) * | 2015-03-17 | 2015-06-03 | 广东美味鲜调味食品有限公司 | Soy sauce brewing method |
| WO2017047961A1 (en) * | 2015-09-16 | 2017-03-23 | 전동언 | Method for producing culture medium for culturing conidia-forming bacteria |
| CN106690252A (en) * | 2017-01-23 | 2017-05-24 | 山东玉兔食品股份有限公司 | Production technology of activated soy sauce |
| CN107279752A (en) * | 2017-07-26 | 2017-10-24 | 山东玉兔食品股份有限公司 | A kind of manufacture craft of koji |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115232754A (en) * | 2022-07-28 | 2022-10-25 | 广东厨邦食品有限公司 | Preparation method of soy sauce yeast |
| CN115232754B (en) * | 2022-07-28 | 2023-08-29 | 广东厨邦食品有限公司 | Preparation method of soy sauce daqu |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109486643B (en) | Method for brewing mature vinegar by solid fermentation of enhanced multi-micro bran koji using Daqu as starter | |
| CN101508948A (en) | Method for producing distillate spirit by using aroma type distillate spirit distiller enriched microorganism | |
| CN103478417A (en) | Method for producing fermented soybean meal by two-step inoculation segmented solid-state fermentation | |
| CN107557214B (en) | Production process of manual Shaoxing yellow wine with fully-recycled rice milk | |
| JPWO2007058061A1 (en) | Brewing seed meal, brewing meal, brewed food, and production method thereof | |
| CN114304590A (en) | Culture process of soy sauce koji | |
| CN105076715A (en) | Microecological feed additive fermentation production method by using waste dross for enzymolysis of multiple bacteria | |
| CN112022971A (en) | Medicated leaven composition and preparation method thereof | |
| CN110384178B (en) | Lactic acid bacteria culture prepared based on vinasse and application of lactic acid bacteria culture in animal feed | |
| CN113647604B (en) | Preparation method of yeast material and soy sauce | |
| CN108795812A (en) | A kind of compost decomposing agent and the preparation method and application thereof | |
| CN108795785A (en) | A kind of Maotai-flavor liquor grain is the fermentation process of the yeast culture of raw material | |
| CN112143596A (en) | Method for culturing artificial pit mud of multi-grain strong-flavor liquor | |
| CN105685479A (en) | Preparation method of fermented soybean meal | |
| CN110959746A (en) | Probiotic fermented feed and preparation method thereof | |
| CN105907532A (en) | Manufacturing method of distillery yeast and distillery yeast | |
| CN110558536A (en) | Method for improving freshness of brewed soy sauce by microwave vacuum treatment | |
| KR810001482B1 (en) | Method of manufacturing the micro-organic protein feed | |
| CN107950986B (en) | Preparation method of strong-flavor white soy sauce | |
| CN115232754B (en) | Preparation method of soy sauce daqu | |
| CN110982660B (en) | Preparation method of fermented grains for solid-state acetic acid fermentation of mature vinegar | |
| CN107557322A (en) | A kind of bacillus licheniformis and the preparation method of Miyarisan composite bacteria agent | |
| CN116162515B (en) | White spirit with high SOD content and preparation method thereof | |
| CN117363491A (en) | Soy sauce koji and preparation method thereof | |
| CN110236069B (en) | Biological fresh-keeping liquid for instant fresh wet-cooked noodles, preparation method and fresh-keeping treatment method thereof |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220412 |