CN115316645A - Soy sauce and preparation method thereof - Google Patents
Soy sauce and preparation method thereof Download PDFInfo
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- CN115316645A CN115316645A CN202211024361.0A CN202211024361A CN115316645A CN 115316645 A CN115316645 A CN 115316645A CN 202211024361 A CN202211024361 A CN 202211024361A CN 115316645 A CN115316645 A CN 115316645A
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- fermentation
- soy sauce
- protein peptide
- enzymolysis
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 52
- 230000004151 fermentation Effects 0.000 claims abstract description 52
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 35
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 34
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 34
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 22
- -1 alcohol ester Chemical class 0.000 claims abstract description 16
- 235000018102 proteins Nutrition 0.000 claims description 33
- 108090000145 Bacillolysin Proteins 0.000 claims description 12
- 108010004032 Bromelains Proteins 0.000 claims description 12
- 102000035092 Neutral proteases Human genes 0.000 claims description 12
- 108091005507 Neutral proteases Proteins 0.000 claims description 12
- 239000004365 Protease Substances 0.000 claims description 12
- 235000019835 bromelain Nutrition 0.000 claims description 12
- 108010073771 Soybean Proteins Proteins 0.000 claims description 10
- 150000007524 organic acids Chemical class 0.000 claims description 10
- 239000007858 starting material Substances 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 235000019710 soybean protein Nutrition 0.000 claims description 9
- 238000010025 steaming Methods 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 230000002797 proteolythic effect Effects 0.000 claims description 7
- 238000000108 ultra-filtration Methods 0.000 claims description 7
- 230000000694 effects Effects 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000003102 growth factor Substances 0.000 abstract description 2
- 150000002632 lipids Chemical class 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- 241000235342 Saccharomycetes Species 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000001766 physiological effect Effects 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 241000235033 Zygosaccharomyces rouxii Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000006862 enzymatic digestion Effects 0.000 description 1
- 235000019635 fat flavor Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000005374 membrane filtration Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/38—Chemical stimulation of growth or activity by addition of chemical compounds which are not essential growth factors; Stimulation of growth by removal of a chemical compound
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Polymers & Plastics (AREA)
- Genetics & Genomics (AREA)
- Zoology (AREA)
- Biomedical Technology (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses soy sauce and a preparation method thereof, and belongs to the field of food processing. According to the invention, the protein peptide is added as a yeast salt-resistant growth factor at the later stage of soy sauce fermentation (namely, the alcohol ester fermentation stage for producing alcohol and lipid by yeast fermentation), so that the growth of yeast in a high-salt environment can be effectively promoted.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to soy sauce and a preparation method thereof.
Background
The soy sauce is a seasoning with unique sauce flavor and rich nutrition, and the fermentation is generally divided into high-salt liquid state fermentation and low-salt solid state fermentation, wherein the high-salt liquid state fermented soy sauce is rich in sauce flavor due to the fact that lactic acid bacteria and saccharomycetes produce acid and fat, and is a main brewing mode of high-end soy sauce. However, in the late fermentation stage of the high-salt dilute fermented soy sauce, mainly in the alcohol ester fermentation stage of yeast, because the salt content is high (the salt water concentration is 18% -20%), the growth of the yeast is influenced, the yeast grows slowly or cannot grow, the fragrance producing capability is weak, and the fermentation time of the high-salt dilute fermented soy sauce is long.
Disclosure of Invention
Based on the technical problems disclosed above, the invention aims to provide a soy sauce preparation method, which can promote the growth and reproduction capacity of yeast through protein peptide, so that the prepared soy sauce can still keep good sauce flavor and fat flavor on the basis of shortening the fermentation time.
The technical scheme of the invention is as follows: a preparation method of soy sauce comprises the steps of raw material pretreatment, material steaming, starter propagation, proteolytic fermentation, organic acid fermentation and alcohol ester fermentation, wherein in the alcohol ester fermentation, protein peptide is added to promote yeast fermentation.
Furthermore, the molecular weight of the protein peptide is less than or equal to 1KDa.
Further, the protein peptide is obtained by enzymolysis of soybean protein.
Further, the enzyme adopted by the enzymolysis is neutral protease and bromelain.
Furthermore, the enzyme activity of the neutral protease and the bromelain is 15000-20000 u/g.
Further, the enzymolysis temperature is 40-45 ℃, the enzymolysis pH is 6.0-6.5, and the enzymolysis time is 4.5-5h.
Further, the protein peptide after enzymolysis is processed by an ultrafiltration membrane of 1KDa to obtain the protein peptide with the molecular weight less than or equal to 1KDa.
The invention also provides the soy sauce prepared by any one of the preparation methods.
According to the invention, the protein peptide is added as a yeast salt-resistant growth factor at the later stage of soy sauce fermentation (namely, the alcohol ester fermentation stage for producing alcohol and lipid by yeast fermentation), so that the growth of yeast in a high-salt environment can be effectively promoted.
Detailed Description
The present invention is described in detail below by way of examples, and it should be noted that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention. Those skilled in the art can make insubstantial modifications and adaptations to the present invention based on the foregoing disclosure.
A first embodiment of the present invention provides a process for preparing soy sauce comprising: raw material pretreatment → material steaming → starter propagation → first stage proteolytic fermentation (aspergillus oryzae) → second stage organic acid fermentation (lactic acid bacteria) → third stage alcohol production and fat production, aroma enhancement fermentation (saccharomyces rouxii, torulopsis mongolica) → oil sprinkling → finished soy sauce.
Wherein in the raw material pretreatment, the raw materials are bean pulp: bran: the wheat flour is added in the following weight parts of 6;
wherein the steaming material is soybean meal which is firstly moistened with water for 40min and then mixed with bran, the high-pressure steaming material is maintained at 121 ℃ for 20min, wheat flour is added after the pressure and the temperature are reduced and is uniformly mixed, the seed koji is inoculated after the cooling, and the inoculation amount is 0.3 per mill of the batch charge;
wherein, the starter propagation is that after clinker is put into a biochemical incubator, the clinker is subjected to heat preservation culture at 28 to 30 ℃, the starter propagation is turned over for about 16 hours, the thickness of a material layer is uniform, the temperature of a product is controlled not to exceed 38 ℃ so as to prevent starter burning, and the starter propagation is carried out for 36 to 40hours;
wherein, the proteolytic fermentation is as follows: mixing the fermented soybean paste into yeast at 55-60 ℃, adding 13-degree Be' saline water to ensure that the water content of the fermented soybean paste is 55-58%, controlling the temperature of the product to Be about 42 ℃ in the early stage after water bath, adding the saline water, increasing the salt concentration to ensure that the fermented soybean paste becomes fermented soybean paste with the salt concentration of about 16%, and ensuring that the temperature is about 35 ℃ in the middle stage and about 30 ℃ in the later stage.
Wherein, after the organic acid fermentation is that the proteolysis is completed, 18-degree Be' saline water is poured, the temperature is reduced to about 35 to 37 ℃, the salt content is increased to about 16 percent from about 7 percent, the organic acid fermentation is inoculated into the fermented soy sauce according to the inoculation amount of 0.5 percent, and the organic acid fermentation is carried out for 7 days at the temperature of 35 ℃.
Wherein, after the alcohol ester fermentation is finished by the fermentation of organic acid, 18-degree Be' saline is poured to reduce the temperature of the product to about 30 ℃, 0.5 percent of the Roche yeast seed liquid and the protein peptide are added, the addition amount of the protein peptide is 0.3 per mill of the weight of the raw materials, after 15 days, the Mongolian Torulopsis yeast seed liquid is added according to the proportion of the Roche yeast to the Mongolian Torulopsis 1, and the fermentation is carried out for 35 days.
In a second embodiment of the present invention, there is provided a specific method for alcohol ester fermentation in a soy sauce production method, comprising: adding protein peptide to promote yeast fermentation.
The protein peptide is used as a salt-tolerant vinegar fermentation factor to regulate the growth and development of the saccharomycetes, so that the saccharomycetes can still keep better fermentation activity in a high-salt environment, and the protein peptide is not used as a nitrogen source to provide energy for the fermentation of the saccharomycetes in general fermentation.
In some embodiments, the protein peptide has a molecular weight of 1kDa or less.
Wherein, when the protein peptide molecule is larger than 1KDa, the purpose of regulating the physiological activity cannot be achieved, and the protein peptide molecule can only be used as a nitrogen source to provide energy for yeast fermentation.
In some embodiments, the protein peptide is obtained by enzymatic hydrolysis of soy protein.
In some embodiments, the enzymes used for enzymatic digestion are neutral protease and bromelain.
In some embodiments, the neutral protease and bromelain have an enzyme activity of 15000 to 20000 u/g.
In some embodiments, the enzymolysis temperature is 40-45 ℃, the enzymolysis pH is 6.0-6.5, and the enzymolysis time is 4.5-5h.
In some embodiments, the protein peptide after enzymolysis is passed through a 1KDa ultrafiltration membrane to obtain the protein peptide with the molecular weight less than or equal to 1KDa.
The effect of the soy sauce produced by the present invention is demonstrated by the following specific examples.
Example 1 preparation of Soy sauce
Raw material pretreatment, material steaming, starter propagation, proteolytic fermentation and organic acid fermentation are shown in the first embodiment of the application, and in the alcohol ester fermentation, the protein peptide is prepared by carrying out enzymolysis on soybean protein by using neutral protease and bromelain. The enzymolysis temperature is 42 ℃, the enzymolysis pH is 6.2, and the enzymolysis time is 4.2h; wherein the mixing proportion of the neutral protease and the bromelain is 1.
And filtering the fermented soy sauce grains after alcohol ester fermentation, and sterilizing to obtain the soy sauce.
Example 2 preparation of Soy sauce
Raw material pretreatment, material steaming, starter propagation, proteolytic fermentation and organic acid fermentation are shown in the first embodiment of the application, and in the alcohol ester fermentation, the protein peptide is prepared by carrying out enzymolysis on soybean protein by using neutral protease and bromelain. The enzymolysis temperature is 40 ℃, the enzymolysis pH is 6, and the enzymolysis time is 4h; wherein the mixing proportion of the neutral protease and the bromelain is 1.
And filtering the fermented soy sauce grains after alcohol ester fermentation, and sterilizing to obtain the soy sauce.
Example 3 preparation of Soy sauce
Raw material pretreatment, material steaming, starter propagation, proteolytic fermentation and organic acid fermentation are shown in the first embodiment of the application, and in the alcohol ester fermentation, the protein peptide is prepared by carrying out enzymolysis on soybean protein by using neutral protease and bromelain. The enzymolysis temperature is 45 ℃, the enzymolysis pH is 6.5, and the enzymolysis time is 5h; wherein the mixing proportion of the neutral protease and the bromelain is 1, the enzyme activity is 20000 u/g, the addition amount is 3 percent of the mass of the soybean protein, and the protein peptide with the molecular weight less than or equal to 1KDa is obtained through an ultrafiltration membrane of 1KDa after enzymolysis.
And filtering the fermented soy sauce grains after alcohol ester fermentation, and sterilizing to obtain the soy sauce.
Comparative example 1 preparation of Soy sauce
The preparation method is the same as that of example 1, except that no ultrafiltration membrane is used for filtration after soybean protein is subjected to enzymolysis in comparative example 1.
Comparative example 2 preparation of Soy sauce
The preparation method is the same as that of example 1, except that after the soybean protein is subjected to enzymolysis in comparative example 2, the soybean protein is filtered by an ultrafiltration membrane of 1KDa, and molecular peptide with the molecular weight of more than 1KDa is selected to perform alcohol ester fermentation.
Comparative example 3 preparation of Soy sauce
The preparation method was the same as example 1 except that comparative example 3 did not add protein peptide.
Example 1 sensory evaluation
The vitality of the yeasts directly influences the color, aroma and taste of the soy sauce, so the flavor of the soy sauce obtained by different preparation methods is evaluated through sensory evaluation.
The test method comprises the following steps: 20 food professionals were selected for sensory evaluation, with scoring criteria as shown in table 1.
And (3) test results: see table 2.
And (4) analyzing results: as can be seen from table 2, the soy sauce scores of examples 1 to 3 are significantly higher than those of comparative examples 1 to 3, and compared to example 1, the protein peptide of comparative example 1 (without ultrafiltration membrane filtration) contains a protein peptide with a molecular weight > 1KDa, and the amount of the protein peptide capable of promoting the physiological activity of yeast is reduced without changing the addition amount, so that the growth promoting effect on the yeast is reduced, and the soy sauce sensory score is not good; example 1 compared with comparative examples 2-3, it was demonstrated that the protein peptide with a molecular weight > 1kDa and no protein peptide added did not promote the physiological activity of yeast, and thus did not promote the sensory quality of soy sauce.
TABLE 1 Scoring standards
TABLE 2 sensory scores
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (8)
1. A preparation method of soy sauce comprises the steps of raw material pretreatment, material steaming, starter propagation, proteolytic fermentation, organic acid fermentation and alcohol ester fermentation, and is characterized in that protein peptide is added to promote yeast fermentation in the alcohol ester fermentation.
2. The method according to claim 1, wherein the molecular weight of the protein peptide is less than or equal to 1KDa.
3. The method of claim 1 or 2, wherein the protein peptide is obtained by enzymatic hydrolysis of soybean protein.
4. The method according to claim 3, wherein the enzymes used for the enzymatic hydrolysis are neutral protease and bromelain.
5. The method according to claim 4, wherein the enzyme activities of the neutral protease and the bromelain are 15000 to 20000 u/g.
6. The preparation method according to claim 5, wherein the enzymolysis temperature is 40-45 ℃, the enzymolysis pH is 6.0-6.5, and the enzymolysis time is 4.5-5h.
7. The preparation method of claim 6, wherein the protein peptide with molecular weight less than or equal to 1KDa is obtained by passing the protein peptide after enzymolysis through a 1KDa ultrafiltration membrane.
8. A soy sauce produced by the production method according to any one of claims 1 to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211024361.0A CN115316645A (en) | 2022-08-25 | 2022-08-25 | Soy sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211024361.0A CN115316645A (en) | 2022-08-25 | 2022-08-25 | Soy sauce and preparation method thereof |
Publications (1)
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| CN115316645A true CN115316645A (en) | 2022-11-11 |
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| CN202211024361.0A Pending CN115316645A (en) | 2022-08-25 | 2022-08-25 | Soy sauce and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101423856A (en) * | 2008-09-28 | 2009-05-06 | 佛山市海天调味食品有限公司 | Aminoacid polypeptide nutrient fluid, preparation method thereof and use |
| JP2018014956A (en) * | 2016-07-29 | 2018-02-01 | キッコーマン株式会社 | Fermented seasoning having a high content of hypotensive peptide |
| CN109549070A (en) * | 2018-11-20 | 2019-04-02 | 覃静欣 | A kind of method of multi-cultur es cooperative fermentation production soy sauce |
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2022
- 2022-08-25 CN CN202211024361.0A patent/CN115316645A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101423856A (en) * | 2008-09-28 | 2009-05-06 | 佛山市海天调味食品有限公司 | Aminoacid polypeptide nutrient fluid, preparation method thereof and use |
| JP2018014956A (en) * | 2016-07-29 | 2018-02-01 | キッコーマン株式会社 | Fermented seasoning having a high content of hypotensive peptide |
| CN109549070A (en) * | 2018-11-20 | 2019-04-02 | 覃静欣 | A kind of method of multi-cultur es cooperative fermentation production soy sauce |
Non-Patent Citations (1)
| Title |
|---|
| 耿予欢 等: "酶法制备大豆多肽及在酱油发酵中的应用", 中国酿造, vol. 35, no. 12, pages 19 * |
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