CN117426497A - Method for improving fermentation efficiency of soy sauce pond - Google Patents
Method for improving fermentation efficiency of soy sauce pond Download PDFInfo
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- CN117426497A CN117426497A CN202311297970.8A CN202311297970A CN117426497A CN 117426497 A CN117426497 A CN 117426497A CN 202311297970 A CN202311297970 A CN 202311297970A CN 117426497 A CN117426497 A CN 117426497A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 295
- 230000004151 fermentation Effects 0.000 title claims abstract description 295
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 152
- 238000000034 method Methods 0.000 title claims abstract description 40
- 244000005700 microbiome Species 0.000 claims abstract description 88
- 241000186604 Lactobacillus reuteri Species 0.000 claims abstract description 61
- 229940001882 lactobacillus reuteri Drugs 0.000 claims abstract description 61
- 230000000694 effects Effects 0.000 claims abstract description 36
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 21
- 108091005804 Peptidases Proteins 0.000 claims abstract description 19
- 239000004365 Protease Substances 0.000 claims abstract description 19
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 claims abstract description 19
- 241000588724 Escherichia coli Species 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000016709 nutrition Nutrition 0.000 claims abstract description 8
- 230000035764 nutrition Effects 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims description 68
- 239000000463 material Substances 0.000 claims description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 229920002261 Corn starch Polymers 0.000 claims description 19
- 239000008120 corn starch Substances 0.000 claims description 19
- 239000002344 surface layer Substances 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 14
- 239000002609 medium Substances 0.000 claims description 11
- 108090000145 Bacillolysin Proteins 0.000 claims description 10
- 102000035092 Neutral proteases Human genes 0.000 claims description 10
- 108091005507 Neutral proteases Proteins 0.000 claims description 10
- 235000015067 sauces Nutrition 0.000 claims description 10
- 108091005508 Acid proteases Proteins 0.000 claims description 8
- 239000001963 growth medium Substances 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 230000005764 inhibitory process Effects 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 238000010998 test method Methods 0.000 claims description 6
- 238000005516 engineering process Methods 0.000 abstract description 11
- 230000007065 protein hydrolysis Effects 0.000 abstract description 4
- 230000007062 hydrolysis Effects 0.000 abstract description 3
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 3
- 230000002401 inhibitory effect Effects 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 abstract description 2
- 235000019698 starch Nutrition 0.000 abstract description 2
- 239000008107 starch Substances 0.000 abstract description 2
- 230000008569 process Effects 0.000 description 19
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 16
- 150000001413 amino acids Chemical class 0.000 description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 238000006243 chemical reaction Methods 0.000 description 9
- 230000000813 microbial effect Effects 0.000 description 9
- 229910052757 nitrogen Inorganic materials 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 235000014655 lactic acid Nutrition 0.000 description 6
- 239000004310 lactic acid Substances 0.000 description 6
- 108010073771 Soybean Proteins Proteins 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000011344 liquid material Substances 0.000 description 4
- 239000007858 starting material Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000002195 synergetic effect Effects 0.000 description 3
- 235000019647 acidic taste Nutrition 0.000 description 2
- 230000003197 catalytic effect Effects 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 1
- 241000191996 Pediococcus pentosaceus Species 0.000 description 1
- 241001537924 Tetracoccus <angiosperm> Species 0.000 description 1
- 241000202221 Weissella Species 0.000 description 1
- 241000235033 Zygosaccharomyces rouxii Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
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- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a method for improving fermentation efficiency of a soy sauce pond, which is characterized in that self-sourced microorganisms in soy sauce mash of a fermentation pond are utilized for fermentation culture outside the fermentation pond, and after being combined with lactobacillus reuteri fermentation liquor for collaborative fermentation, the fermentation culture liquor is returned to a pouring fermentation pond, and the fermentation is repeated for a plurality of times, so that the self-sourced microorganisms of the fermentation pond promote soy sauce fermentation. The salinity is reduced outside the fermentation tank, and an appropriate amount of starch raw material is added to ferment and culture the self-sourced microorganism, so that protease fermentation liquor with higher activity can be prepared in a shorter time, and the protease fermentation liquor is returned to the fermentation tank for sprinkling and utilizing, thereby improving the protein hydrolysis degree and the hydrolysis efficiency of the fermentation tank; the lactobacillus reuteri utilizes the soy sauce mash fermentation liquor in the fermentation tank as a basic nutrition source and ferments together with a proper amount of white granulated sugar to generate fermentation liquor with the function of inhibiting escherichia coli, so that escherichia coli pollution in the fermentation process of self-sourced microorganisms outside the fermentation tank can be resisted, the safety of the returned pouring fermentation liquor is ensured, and the production efficiency of the soy sauce tank type fermentation technology is further improved.
Description
Technical Field
The invention relates to a soy sauce pool type fermentation process, in particular to a method for improving the fermentation efficiency of a soy sauce pool type fermentation process.
Background
Soy sauce brewing has a history of more than three thousand years, is manufactured in a traditional small workshop for a long time, and the brewing technology basically depends on inheritance and lacks the guidance of modern science, so the brewing technology level is still in existence.
With the development of modern science, especially the improvement of microbiological level, people know about the microbiological mechanism of brewing and get clear day by day, so that the soy sauce brewing technology is developed rapidly, the production level is improved greatly, the production fermentation container is developed from a small jar and a small barrel to a large pool and a large tank, and the fermentation capacity is increased by tens or hundreds of times. Correspondingly, the related scientific technology of brewing is rapidly developed, and particularly, the research on the aspects of protein resource utilization rate, conversion rate and flavor quality is greatly put into, so that the resource utilization is improved, and the flavor quality is stabilized.
In recent years, there have been many studies on fermentation of soy sauce to improve the utilization rate and conversion rate of soy protein resources and to improve fermentation efficiency and quality of soy sauce. For example, the Chinese invention patent with publication number of CN 109463713A (patent name: a multi-strain fermentation process for improving the flavor of soy sauce) realizes multi-strain collaborative fermentation by optimizing the fermentation conditions of pneumatic stirring and pertinently inoculating strains such as Weissella, salt-tolerant Pediococcus pentosaceus, russell yeast, torulopsis globosa and the like at different stages of fermentation, thereby improving the utilization rate of raw materials and the conversion rate of amino acid nitrogen and improving the flavor and quality of soy sauce.
In another example, chinese patent with publication number CN 111329034A (patent name: a method for improving soy sauce quality) discloses that the invention produces high-salt diluted soy sauce by double-strain collaborative fermentation, and double strains composed of zygosaccharomyces rouxii, tetracoccus halophilus and the like are properly added in the fermentation process of soy sauce mash; the soy sauce produced by the double-strain synergistic fermentation has rich soy sauce flavor, mellow ester flavor and sufficient delicate flavor, the furanone content of the aroma component in the soy sauce is 7.4 times that of a control without adding the strain, and the total content of volatile flavor substances is improved by 2.4 times than that of the control, so that the method has important significance for large-scale production of high-quality soy sauce.
At present, the technology process for improving the utilization rate and conversion rate of soybean protein resources and improving the fermentation efficiency and the product quality is realized by adding additional strains to cooperatively ferment, but the fermentation efficiency is improved by taking no consideration of the self-source microorganisms of the soy sauce mash of a fermentation tank and returning the self-source microorganisms outside the fermentation tank to the soy sauce mash.
Disclosure of Invention
In order to achieve the purpose of effectively improving the utilization rate and conversion rate of soybean protein resources in the soy sauce fermentation process and improving the fermentation efficiency to obtain high-quality products, the invention provides a method for improving the fermentation efficiency of a soy sauce pool.
According to the invention, the fermentation tank is utilized to perform fermentation culture outside the fermentation tank by utilizing the self-source microorganisms in the soy sauce mash, and after the fermentation tank is combined with lactobacillus reuteri fermentation liquor to perform synergistic fermentation, the fermentation culture liquor is returned to the pouring fermentation tank, so that the fermentation tank is repeatedly used for three to four times, the self-source microorganisms in the fermentation tank are utilized to promote the fermentation of soy sauce, the protein utilization rate and the amino acid conversion rate are improved, the precipitation is reduced, and the flavor quality of soy sauce products is improved.
The invention is realized by the following technical scheme:
a technical method for effectively improving fermentation efficiency of a soy sauce pond comprises the following steps of:
step one: the mature soy sauce yeast material and the saline water with the concentration of 19% +/-1% (w/w) are mixed in a fermentation tank according to the weight ratio of 1:2.2 to form diluted soy sauce mash, and fermentation is started.
Step two: after fermentation for a period of time, taking a soy sauce mash surface layer material as an autologous microorganism source, uniformly mixing the soy sauce mash surface layer material with corn starch gelatinized liquid and lactobacillus reuteri fermentation liquid according to a certain proportion and content in a fermentation tank, and then fermenting to obtain an autologous microorganism fermentation liquid; and returning the prepared self-derived microorganism fermentation liquor and pouring the self-derived microorganism fermentation liquor on the soy sauce mash.
Step three: and repeating the second step at intervals, wherein the frequency of the repeated second step is three to four times in total, and finally fermenting and maturing the soy sauce mash. Discharging the liquid part of the material to obtain the high-quality soy sauce.
The lactobacillus reuteri fermentation liquid in the second step is prepared by fermenting a soy sauce mash fermentation liquid serving as a basic nutrition source, adding white granulated sugar and water, and inoculating lactobacillus reuteri, wherein the fermentation medium comprises the following components in percentage by weight:
sauce mash fermentation liquid: 34% (w/w)
White granulated sugar: 6% (w/w)
Water: 60% (w/w)
Lactobacillus reuteri: the inoculation amount is 10 6 CFU/mL (in medium volume).
The fermentation process conditions are as follows: mixing and dissolving the soy sauce mash fermentation liquid, white granulated sugar and water, heating to 93+/-2 ℃ for 20 minutes, cooling to 37+/-1 ℃, inoculating lactobacillus reuteri, fermenting at the temperature of 37+/-1 ℃ for 12 hours, boiling for 5 minutes, and sterilizing to obtain the lactobacillus reuteri fermentation liquid.
The pH value of the prepared lactobacillus reuteri fermentation broth is 4.3+/-0.2, the total acid content is 1.6+/-0.3 g/100mL (calculated by lactic acid), the lactobacillus reuteri fermentation broth has remarkable inhibition effect on escherichia coli, and the diameter of a bacteriostasis zone is required to be larger than 12mm by adopting a bacteriostasis zone test method.
The self-sourced microorganism in the second step refers to the microorganism bred in the material with the surface layer thickness of 1cm of the soy sauce mash of the fermentation tank, and is a microorganism system which is from the soy sauce yeast material and the environment of the fermentation tank, survives under the condition of high salt of the soy sauce mash and is obtained through high salt screening in the fermentation process of the soy sauce mash, so that the material with the surface layer thickness of 1cm of the soy sauce mash is called the self-sourced microorganism, and the self-sourced microorganism material accounts for 1.1+/-0.1% (w/w) of the total amount of the material of the fermentation tank.
The self-derived microorganism fermentation broth in the second step comprises the following culture medium raw materials in percentage by weight:
self-derived microorganisms: 18% -32% (w/w)
Corn starch gelatinization liquid: 62% -76% (w/w)
Lactobacillus reuteri fermentation broth: 6% (w/w)
Wherein, the concentration of the corn starch pasting liquid is 4.6% -5.6% (w/w).
Then fermenting for 16-28 hours in a fermentation tank at 37+/-1 ℃, wherein the activity of the protease reaches more than 700U/mL at the fermentation end point, and the sum of the activities of the acid protease and the neutral protease is not less than 650U/mL.
Wherein, the frequency and fermentation time of the repeated operation step two process in the step three are respectively as follows: the production time is from April to April every year, the frequency is three times in total, and the fermentation time is 70+/-3 days; the remaining production time was four times in total and the fermentation time was 90.+ -. 3 days.
Compared with the prior art, the invention has the following advantages and effects:
the pond fermentation is a relatively open soy sauce fermentation mode, the height (thickness) of materials in a fermentation pond is generally about 1 meter, but the surface area of fermented soy sauce mash is large, a large number of microorganisms outside the fermentation pond gradually fall into the surface of the soy sauce mash, and most microorganisms which are not tolerant to the high-salt environment die under the high-salt condition of the soy sauce mash together with microorganisms from the soy sauce mash, only a small amount of microorganisms which are tolerant to salt and adapt to soy sauce fermentation are remained, and the microorganisms are called self-sourced microorganisms, and can participate in the fermentation of the soy sauce mash, so that the fermentation effect and efficiency of the soy sauce can be improved.
Fermenting outside the fermenting tank by utilizing the self-derived microorganism to prepare fermentation liquor with higher protease activity, pouring the fermentation liquor back to the soy sauce mash, enhancing the hydrolysis capability of the soy sauce mash on protein and improving the utilization rate and conversion rate of soy protein. Meanwhile, the self-sourced microorganism activity is improved through the self-sourced microorganism fermentation broth, and the soy sauce prepared by the traditional soy sauce brewing process has the quality and characteristics of good color, strong fragrance and thick taste.
In order to improve the fermentation speed of the self-derived microorganism, the salt content of a culture medium in the process of fermenting the self-derived microorganism outside a fermentation tank is moderately reduced by adding corn starch gelatinization liquid, so that the salt content is reduced to 3.5% -6.0% (w/w), thereby being beneficial to the effective high-speed fermentation; however, after the salt content is reduced, the fermentation system is easily polluted by escherichia coli in the environment, so that the fermentation broth of the source microorganism has peculiar smell and the production amount of protease is reduced. The lactobacillus reuteri fermentation liquid is a fermentation liquid which contains lactic acid, which is a substance with acidic taste characteristics, and simultaneously generates escherichia coli inhibitory action substances, wherein the lactobacillus reuteri fermentation liquid is prepared by taking a soy sauce mash fermentation liquid as a main raw material, adding a proper amount of white granulated sugar, inoculating lactobacillus reuteri after sterilization treatment, and carrying out heat preservation fermentation; therefore, lactobacillus reuteri fermentation liquid is added to participate in fermentation, so that the growth of escherichia coli possibly polluted is inhibited, moderate acidity is provided for a fermentation environment, and the secretion production of neutral protease and acidic protease is facilitated.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
Example 1:
a technical method for effectively improving the fermentation efficiency of a soy sauce pond comprises the following steps (the production time is taken as an example in the middle of 5 months) based on the process technology of fermenting a mature soy sauce starter in a fermentation pond:
step one: the mature soy sauce yeast material and the saline water with the concentration of 19% +/-1% (w/w) are mixed in a fermentation tank according to the weight ratio of 1:2.2 to form diluted soy sauce mash, and fermentation is started.
Step two: when fermenting for 10 days, taking a material with the surface layer thickness of 1cm of the soy sauce mash of a fermentation tank as an autologous microorganism source, uniformly mixing corn starch gelatinized liquid and lactobacillus reuteri fermentation liquid in a fermentation tank according to a certain proportion, fermenting to obtain an autologous microorganism fermentation liquid, and returning and pouring the prepared autologous microorganism fermentation liquid to the soy sauce mash; the specific operation process is as follows:
(1) Preparation of lactobacillus reuteri fermentation broth:
the soy sauce mash fermentation liquid is used as a basic nutrition source, white granulated sugar, water and lactobacillus reuteri are added for fermentation, and the fermentation medium comprises the following components in percentage by weight:
sauce mash fermentation liquid: 34% (w/w)
White granulated sugar: 6% (w/w)
Water: 60% (w/w)
Lactobacillus reuteri: the inoculation amount is 10 6 CFU/mL (in medium volume).
The fermentation process conditions are as follows: mixing and dissolving the soy sauce mash fermentation liquid, white granulated sugar and water, heating to 93+/-2 ℃ for 20 minutes, cooling to 37+/-1 ℃, inoculating lactobacillus reuteri, fermenting at the temperature of 37+/-1 ℃ for 12 hours, boiling for 5 minutes, and sterilizing to obtain the lactobacillus reuteri fermentation liquid.
The pH value of the prepared lactobacillus reuteri fermentation broth is 4.3+/-0.2, the total acid content is 1.6+/-0.3 g/100mL (calculated by lactic acid), the lactobacillus reuteri fermentation broth has remarkable inhibition effect on escherichia coli, and the diameter of a bacteriostasis zone is required to be larger than 12mm by adopting a bacteriostasis zone test method.
(2) Acquisition of self-derived microorganisms:
the microorganisms bred in the material with the surface layer thickness of 1cm in the fermenting tank are microbial systems which are from soy sauce yeast materials and fermenting tank environments, survive under the condition of high salt of the soy sauce mash and are obtained through high salt screening in the fermenting process of the soy sauce mash, so that the material with the surface layer thickness of 1cm in the soy sauce mash is scraped to serve as self-sourced microorganisms, and the self-sourced microorganism material accounts for 1.1+/-0.1% (w/w) of the total amount of the fermenting tank material.
(3) Preparation of self-sourced microbial fermentation broth
The culture medium comprises the following raw materials in percentage by weight:
self-derived microorganisms: 18% (w/w)
Corn starch gelatinization liquid: 76% (w/w)
Lactobacillus reuteri fermentation broth: 6% (w/w)
Wherein the concentration of the corn starch pasting liquid is 4.6% (w/w).
Then fermenting in a fermenter at 37+ -1deg.C for 28 hr, wherein the protease activity at the fermentation end is above 700U/mL, and the sum of the acid protease and neutral protease activity is not less than 650U/mL.
And returning the prepared self-derived microorganism fermentation liquor and pouring the self-derived microorganism fermentation liquor on the soy sauce mash.
Step three: and finally, the second step is repeated for 25 days and 45 days, so that the frequency of the second step is 3 times, and the sauce mash is fermented and matured after 70+/-3 days of fermentation. Discharging the liquid material to obtain the high-quality soy sauce.
Example 2:
a technical method for effectively improving the fermentation efficiency of a soy sauce pond comprises the following steps (the production time is taken as an example in the last 9 months) based on the process technology of fermenting a mature soy sauce starter in a fermentation pond:
step one: the mature soy sauce yeast material and the saline water with the concentration of 19% +/-1% (w/w) are mixed in a fermentation tank according to the weight ratio of 1:2.2 to form diluted soy sauce mash, and fermentation is started.
Step two: when fermenting for 10 days, taking a material with the surface layer thickness of 1cm of the soy sauce mash of a fermentation tank as an autologous microorganism source, uniformly mixing corn starch gelatinized liquid and lactobacillus reuteri fermentation liquid in a fermentation tank according to a certain proportion, fermenting to obtain an autologous microorganism fermentation liquid, and returning and pouring the prepared autologous microorganism fermentation liquid to the soy sauce mash; the specific operation process is as follows:
(1) Preparation of lactobacillus reuteri fermentation broth:
the soy sauce mash fermentation liquid is used as a basic nutrition source, white granulated sugar, water and lactobacillus reuteri are added for fermentation, and the fermentation medium comprises the following components in percentage by weight:
sauce mash fermentation liquid: 34% (w/w)
White granulated sugar: 6% (w/w)
Water: 60% (w/w)
Lactobacillus reuteri: the inoculation amount is 10 6 CFU/mL (in medium volume).
The fermentation process conditions are as follows: mixing and dissolving the soy sauce mash fermentation liquid, white granulated sugar and water, heating to 93+/-2 ℃ for 20 minutes, cooling to 37+/-1 ℃, inoculating lactobacillus reuteri, fermenting at the temperature of 37+/-1 ℃ for 12 hours, boiling for 5 minutes, and sterilizing to obtain the lactobacillus reuteri fermentation liquid.
The pH value of the prepared lactobacillus reuteri fermentation broth is 4.3+/-0.2, the total acid content is 1.6+/-0.3 g/100mL (calculated by lactic acid), the lactobacillus reuteri fermentation broth has remarkable inhibition effect on escherichia coli, and the diameter of a bacteriostasis zone is required to be larger than 12mm by adopting a bacteriostasis zone test method.
(2) Acquisition of self-derived microorganisms:
the microorganisms bred in the material with the surface layer thickness of 1cm in the fermenting tank are microbial systems which are from soy sauce yeast materials and fermenting tank environments, survive under the condition of high salt of the soy sauce mash and are obtained through high salt screening in the fermenting process of the soy sauce mash, so that the material with the surface layer thickness of 1cm in the soy sauce mash is scraped to serve as self-sourced microorganisms, and the self-sourced microorganism material accounts for 1.1+/-0.1% (w/w) of the total amount of the fermenting tank material.
(3) Preparation of self-sourced microbial fermentation broth
The culture medium comprises the following raw materials in percentage by weight:
self-derived microorganisms: 32% (w/w)
Corn starch gelatinization liquid: 62% (w/w)
Lactobacillus reuteri fermentation broth: 6% (w/w)
Wherein the concentration of the corn starch gelatinization liquid is 5.6% (w/w).
Then fermenting in a fermenter at 37+ -1deg.C for 16 hr, wherein the protease activity at the fermentation end is above 700U/mL, and the sum of the acid protease and neutral protease activity is not less than 650U/mL.
And returning the prepared self-derived microorganism fermentation liquor and pouring the self-derived microorganism fermentation liquor on the soy sauce mash.
Step three: and finally, the second step is repeated for 25 days and 45 days, so that the frequency of the second step is 3 times, and the sauce mash is fermented and matured after 70+/-3 days of fermentation. Discharging the liquid material to obtain the high-quality soy sauce.
Example 3:
a technical method for effectively improving the fermentation efficiency of a soy sauce pond comprises the following steps (the production time is taken as an example in the last ten days of 11 months) based on the process technology of the fermentation process of a mature soy sauce starter in a fermentation pond:
step one: the mature soy sauce yeast material and the saline water with the concentration of 19% +/-1% (w/w) are mixed in a fermentation tank according to the weight ratio of 1:2.2 to form diluted soy sauce mash, and fermentation is started.
Step two: when fermenting for 15 days, taking a material with the surface layer thickness of 1cm of the soy sauce mash of a fermentation tank as an autologous microorganism source, uniformly mixing corn starch gelatinized liquid and lactobacillus reuteri fermentation liquid in a fermentation tank according to a certain proportion, fermenting to obtain an autologous microorganism fermentation liquid, and returning and pouring the prepared autologous microorganism fermentation liquid to the soy sauce mash; the specific operation process is as follows:
(1) Preparation of lactobacillus reuteri fermentation broth:
the soy sauce mash fermentation liquid is used as a basic nutrition source, white granulated sugar, water and lactobacillus reuteri are added for fermentation, and the fermentation medium comprises the following components in percentage by weight:
sauce mash fermentation liquid: 34% (w/w)
White granulated sugar: 6% (w/w)
Water: 60% (w/w)
Lactobacillus reuteri: the inoculation amount is 10 6 CFU/mL (in medium volume).
The fermentation process conditions are as follows: mixing and dissolving the soy sauce mash fermentation liquid, white granulated sugar and water, heating to 93+/-2 ℃ for 20 minutes, cooling to 37+/-1 ℃, inoculating lactobacillus reuteri, fermenting at the temperature of 37+/-1 ℃ for 12 hours, boiling for 5 minutes, and sterilizing to obtain the lactobacillus reuteri fermentation liquid.
The pH value of the prepared lactobacillus reuteri fermentation broth is 4.3+/-0.2, the total acid content is 1.6+/-0.3 g/100mL (calculated by lactic acid), the lactobacillus reuteri fermentation broth has remarkable inhibition effect on escherichia coli, and the diameter of a bacteriostasis zone is required to be larger than 12mm by adopting a bacteriostasis zone test method.
(2) Acquisition of self-derived microorganisms:
the microorganisms bred in the material with the surface layer thickness of 1cm in the fermenting tank are microbial systems which are from soy sauce yeast materials and fermenting tank environments, survive under the condition of high salt of the soy sauce mash and are obtained through high salt screening in the fermenting process of the soy sauce mash, so that the material with the surface layer thickness of 1cm in the soy sauce mash is scraped to serve as self-sourced microorganisms, and the self-sourced microorganism material accounts for 1.1+/-0.1% (w/w) of the total amount of the fermenting tank material.
(3) Preparation of self-sourced microbial fermentation broth
The culture medium comprises the following raw materials in percentage by weight:
self-derived microorganisms: 25% (w/w)
Corn starch gelatinization liquid: 69% (w/w)
Lactobacillus reuteri fermentation broth: 6% (w/w)
Wherein the concentration of the corn starch gelatinization liquid is 5.1% (w/w).
Then fermenting in a fermenter at 37+ -1deg.C for 22 hr, wherein the protease activity at the fermentation end is above 700U/mL, and the sum of the acid protease and neutral protease activity is not less than 650U/mL.
And returning the prepared self-derived microorganism fermentation liquor and pouring the self-derived microorganism fermentation liquor on the soy sauce mash.
Step three: thereafter, the second process is repeated for 30 days, 50 days and 75 days, so that the frequency of the second process is 4 times, and the sauce mash is fermented and matured after 90+ -3 days of fermentation. Discharging the liquid material to obtain the high-quality soy sauce.
Example 4:
a technical method for effectively improving the fermentation efficiency of a soy sauce pool is based on the process technology of the fermentation process of a mature soy sauce yeast material in a fermentation pool and comprises the following steps (the production time is taken as an example in 3 middle ten days):
step one: the weight ratio of the mature soy sauce yeast material to the saline water with the concentration of 19% +/-1% (w/w) is 1:2.2
Mixing in a fermentation tank to form diluted soy sauce mash, and starting fermentation.
Step two: after 15 days of fermentation, taking a material with the surface layer thickness of 1cm of the soy sauce mash of a fermentation tank as an autologous microorganism source, uniformly mixing corn starch gelatinized liquid and lactobacillus reuteri fermentation liquid in a fermentation tank according to a certain proportion, fermenting to obtain an autologous microorganism fermentation liquid, and returning and pouring the prepared autologous microorganism fermentation liquid to the soy sauce mash; the specific operation process is as follows:
(1) Preparation of lactobacillus reuteri fermentation broth:
the soy sauce mash fermentation liquid is used as a basic nutrition source, white granulated sugar, water and lactobacillus reuteri are added for fermentation, and the fermentation medium comprises the following components in percentage by weight:
sauce mash fermentation liquid: 34% (w/w)
White granulated sugar: 6% (w/w)
Water: 60% (w/w)
Lactobacillus reuteri: the inoculation amount is 10 6 CFU/mL (in medium volume).
The fermentation process conditions are as follows: mixing and dissolving the soy sauce mash fermentation liquid, white granulated sugar and water, heating to 93+/-2 ℃ for 20 minutes, cooling to 37+/-1 ℃, inoculating lactobacillus reuteri, fermenting at the temperature of 37+/-1 ℃ for 12 hours, boiling for 5 minutes, and sterilizing to obtain the lactobacillus reuteri fermentation liquid.
The pH value of the prepared lactobacillus reuteri fermentation broth is 4.3+/-0.2, the total acid content is 1.6+/-0.3 g/100mL (calculated by lactic acid), the lactobacillus reuteri fermentation broth has remarkable inhibition effect on escherichia coli, and the diameter of a bacteriostasis zone is required to be larger than 12mm by adopting a bacteriostasis zone test method.
(2) Acquisition of self-derived microorganisms:
the microorganisms bred in the material with the surface layer thickness of 1cm in the fermenting tank are microbial systems which are from soy sauce yeast materials and fermenting tank environments, survive under the condition of high salt of the soy sauce mash and are obtained through high salt screening in the fermenting process of the soy sauce mash, so that the material with the surface layer thickness of 1cm in the soy sauce mash is scraped to serve as self-sourced microorganisms, and the self-sourced microorganism material accounts for 1.1+/-0.1% (w/w) of the total amount of the fermenting tank material.
(3) Preparation of self-sourced microbial fermentation broth
The culture medium comprises the following raw materials in percentage by weight:
self-derived microorganisms: 28% (w/w)
Corn starch gelatinization liquid: 66% (w/w)
Lactobacillus reuteri fermentation broth: 6% (w/w)
Wherein the concentration of the corn starch gelatinization liquid is 5.3% (w/w).
Then fermenting in a fermenter at 37+ -1deg.C for 19 hr, and determining protease activity at fermentation end
It should be above 700U/mL, and the sum of the activities of the acid protease and the neutral protease is not less than 650U/mL.
And returning the prepared self-derived microorganism fermentation liquor and pouring the self-derived microorganism fermentation liquor on the soy sauce mash.
Step three: thereafter, the second process is repeated for 30 days, 50 days and 75 days, so that the frequency of the second process is 4 times, and the sauce mash is fermented and matured after 90+ -3 days of fermentation. Discharging the liquid material to obtain the high-quality soy sauce.
Comparative example 1:
example 1, in which the tank fermentation was performed in the same period of time, was compared with the fermentation efficiency of conventional production, and the protease activity parameters of the two fermentation processes and the amino acid nitrogen content of the soy sauce collected at the fermentation end were compared, and specific data are shown in table 1 below.
TABLE 1 comparison of protease Activity in fermentation Process with conventional production example 1
From the data in Table 1, it can be seen that the addition of the self-derived microbial fermentation broth in example 1 at 10 days, 25 days and 45 days of fermentation has a more remarkable effect on improving the protease activity in the fermentation tank, especially on improving the activity of neutral protease and acid protease which play a key role in soy sauce fermentation, which provides higher catalytic activity and fermentation effect for the hydrolysis of protein into amino acid in the soy sauce fermentation process, can remarkably improve the efficiency of tank fermentation, improves the utilization rate of protein, and remarkably improves the amino acid nitrogen content of the obtained soy sauce, and compared with the amino acid nitrogen content of the soy sauce obtained at the fermentation end point of example 1 and conventional production, the amino acid nitrogen content of example 1 is improved by more than 20%.
Comparative example 2:
example 3, in which the tank fermentation was performed in the same period of time, was compared with the fermentation efficiency of conventional production, and the protease activity parameters of the two fermentation processes and the amino acid nitrogen content of the soy sauce collected at the fermentation end were compared, and specific data are shown in table 2 below.
TABLE 2 comparison of protease Activity in example 3 with conventionally produced fermentation Process
From the data in Table 2, it is clear that, in example 3, the fermentation broth of the self-source microorganism is added at 15 days, 30 days/50 days and 75 days, and the results are similar to those of example 1, the protease activity in the fermentation tank is obviously improved, wherein the activities of neutral protease and acid protease which play a key role in soy sauce fermentation are improved more, and the activity of the neutral protease is obviously improved, which provides stronger catalytic activity and fermentation effect for protein hydrolysis to amino acid in the soy sauce fermentation process, can obviously improve the efficiency of tank fermentation, improve the utilization rate of protein, obviously improve the amino acid nitrogen content of the obtained soy sauce at the fermentation end point of comparative example 3 and conventional production, and the amino acid nitrogen content of the soy sauce obtained at the fermentation end point of comparative example 3 is improved by approximately 25%.
As described above, the invention utilizes the self-source microorganisms in the soy sauce mash of the fermentation tank to perform fermentation culture outside the fermentation tank, combines lactobacillus reuteri fermentation liquor to perform synergistic fermentation, and returns the fermentation culture liquor to the pouring fermentation tank, thus repeatedly realizing the promotion of soy sauce fermentation by the self-source microorganisms of the fermentation tank, improving the protein utilization rate and the amino acid conversion rate, reducing precipitation and improving the flavor quality of soy sauce products. The salinity is reduced outside the fermentation tank, and an appropriate amount of starch raw material is added to ferment and culture the self-sourced microorganism, so that protease fermentation liquor with higher activity can be prepared in a shorter time, and the protease fermentation liquor is returned to the fermentation tank for sprinkling and utilizing, so that the protein hydrolysis degree and the hydrolysis efficiency of the fermentation tank are improved, and the utilization rate and the conversion rate of protein resources are further improved; the lactobacillus reuteri utilizes the soy sauce mash fermentation liquor in the fermentation tank as a basic nutrition source and ferments together with a proper amount of white granulated sugar to generate fermentation liquor with the function of inhibiting escherichia coli, so that escherichia coli pollution in the fermentation process of self-sourced microorganisms outside the fermentation tank can be resisted, the safety of the returned pouring fermentation liquor is ensured, and the production efficiency of the soy sauce tank type fermentation technology is further improved.
The embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principles of the invention should be made and equivalents should be construed as falling within the scope of the invention.
Claims (8)
1. A method for improving fermentation efficiency of a soy sauce pond, which is based on the fermentation process of a mature soy sauce yeast material in a fermentation pond, and is characterized by comprising the following steps:
step one: mixing the mature soy sauce yeast material with saline water with the concentration of 19% +/-1% (w/w) according to the weight ratio of 1:2.2 in a fermentation tank to form diluted soy sauce mash, and starting fermentation;
step two: after the thin soy sauce mash is fermented, taking the surface material of the soy sauce mash as an autologous microorganism source, uniformly mixing the soy sauce mash with corn starch gelatinized liquid and lactobacillus reuteri fermentation liquid in a fermentation tank, and then fermenting to obtain an autologous microorganism fermentation liquid; returning the prepared self-sourced microorganism fermentation liquor and pouring the self-sourced microorganism fermentation liquor on the soy sauce mash;
step three: thereafter, repeating the procedure of step two; repeating the second step for three to four times, and fermenting to obtain final soy sauce mash; discharging the liquid part of the material to obtain the high-quality soy sauce.
2. The method for improving fermentation efficiency of soy sauce pond according to claim 1, wherein the lactobacillus reuteri fermentation liquid in the second step is prepared by fermenting a soy sauce mash fermentation liquid serving as a basic nutrition source, adding white granulated sugar, water and inoculating lactobacillus reuteri, wherein the fermentation medium comprises the following components in percentage by weight:
sauce mash fermentation liquid: 34% (w/w)
White granulated sugar: 6% (w/w)
Water: 60% (w/w)
Lactobacillus reuteri: the inoculation amount is 10 6 CFU/mL；
The fermentation process conditions are as follows: mixing and dissolving the soy sauce mash fermentation liquid, white granulated sugar and water, heating to 93+/-2 ℃ for 20 minutes, cooling to 37+/-1 ℃, inoculating lactobacillus reuteri, fermenting at the temperature of 37+/-1 ℃ for 12 hours, boiling for 5 minutes, and sterilizing to obtain the lactobacillus reuteri fermentation liquid.
3. The method for improving fermentation efficiency of a soy sauce pond according to claim 1, wherein the self-derived microorganism in step two is a microorganism bred in a material having a surface layer thickness of 1cm of soy sauce mash in the fermentation pond.
4. The method for improving the fermentation efficiency of a soy sauce pond according to claim 3, wherein the microorganism is a microorganism system which is obtained from soy sauce yeast and the environment of the fermentation pond, survives under the condition of high salt content of soy sauce mash and is obtained by high salt content screening during the fermentation process of the soy sauce mash, so that the material with the thickness of 1cm on the surface layer of the soy sauce mash is called as self-derived microorganism, and the content of the self-derived microorganism is 1.1+/-0.1% (w/w) of the total content of the fermentation pond material.
5. The method for improving the fermentation efficiency of a soy sauce pond according to claim 1, wherein the self-derived microorganism fermentation broth in the second step comprises the following culture medium raw materials in percentage by weight:
self-derived microorganisms: 18% -32% (w/w)
Corn starch gelatinization liquid: 62% -76% (w/w)
Lactobacillus reuteri fermentation broth: 6% (w/w)
Wherein, the concentration of the corn starch pasting liquid is 4.6% -5.6% (w/w);
then fermenting for 16-28 hours in a fermentation tank at 37+/-1 ℃, wherein the activity of the protease reaches more than 700U/mL at the fermentation end point, and the sum of the activities of the acid protease and the neutral protease is not less than 650U/mL.
6. The method for improving fermentation efficiency of a soy sauce pond according to claim 1, wherein the frequency and fermentation time of the repeated operation step two in step three are respectively: the production time is from April to April every year, the frequency is three times in total, and the fermentation time is 70+/-3 days; the remaining production time was four times in total and the fermentation time was 90.+ -. 3 days.
7. The method for improving the fermentation efficiency of a soy sauce pond according to claim 2, wherein the pH value of the prepared fermentation broth is 4.3+/-0.2, the total acid content is 1.6+/-0.3 g/100mL, the fermentation broth has an inhibition effect on escherichia coli, and the diameter of a bacteriostasis circle is required to be larger than 12mm by adopting a bacteriostasis circle test method.
8. A high quality soy sauce produced by the method of any one of claims 1-7.
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