Preparation technology for improving quality of large-tank fermented soy sauce

Abstract

The present invention discloses a preparation technology for improving quality of large-tank fermented soy sauce. The preparation technology comprises the following steps: (1) a soy sauce stock solution is manufactured by a traditional natural air-drying fermentation method; (2) a qualified soy sauce stock solution is screened: the soy sauce stock solution with sum amount of weissella, staphylococcus and salt-tolerant pediococcus pentosaceus accounting for 85-98% of the total amount of bacteria is used as the qualified soy sauce stock solution; (3) a koji material is prepared; and salt is added into the koji material to obtain soy sauce mash; (4) the qualified soy sauce stock solution is inoculated into the soy sauce mash; and the soy sauce mash is placed in a large tank to be subjected toa temperature-controlled compound fermentation to obtain first filtered sauce; and (5) the first filtered sauce is subjected to sterilizing, precipitating, filtering and blending to obtain the soy sauce. The manufactured soy sauce stock solution by using the natural air-drying fermentation method is inoculated into the soy sauce mash by a large-tank technology for the fermentation; and the preparation technology enriches types of microbial floras in the large-tank technology, improves the quality of the soy sauce, shortens fermentation period, better forms complete soy sauce flavor of traditionally brewed soy sauce, and improves nutrient production rate.

Description

Technical field [0001] The invention relates to a preparation method of soy sauce, in particular to a preparation process for improving the quality of fermented soy sauce in a large tank. Background technique [0002] Soy sauce brewing uses plant protein such as soybean or soybean meal as the main raw material, supplemented by starchy raw materials such as flour, wheat flour or bran, and has undergone a series of processing processes such as strain breeding, raw material processing, koji making and fermentation. The traditional method It uses natural culture and fermentation to obtain a huge microbial community from the environment. The result of their joint growth gives the sauce a complex and complete enzyme system and brewing microorganisms, so the flavor of traditional soy sauce is very rich, but there are The production cycle is long, the sanitary conditions are not easy to control, the process is complicated, and the precipitation is too much. [0003] At present, soy sauce ...

AI Technical Summary

Problems solved by technology

Aspergillus oryzae 3.042, which is commonly used in my country, has strong reproductive ability and can secrete a large amount of protease and amylase, but its optimum pH value is alkaline. With the increase of acid substances in the fermentation process, the enzyme system will gradually weaken. And then lead to relatively single flavor components, the taste and aroma of soy sauce are not good

The Chinese patent application with the patent number CN201410143505 discloses the production of multi-strain koji by Aspergillus oryzae, halophilic yeast and halophilic lactic acid bacteria. Aspergillus produces an antagonistic effect, which affects the activity of koji-forming enzymes, thereby reducing the utilization rate of total nitrogen and affecting the formation of flavor substances during fermentation

The Chinese patent application with the patent number CN201010019304 discloses that immobilized cell particles made of four activated strains of Torulopsis globosa, Saccharomyces ruckeri, Candida syringae and Tetradococcus sojae are inoculated in fermented soy sauce stock solution Carry out continuous fermentation. As a lactic acid bacterium, Tetralococcus sojae, in combination with yeast in the later stage of fermentation, endows soy sauce with a special aroma. In this invention, it is inoculated into the stock solution of fermented soy sauce in the early stage of fermentation, and the pH often drops too much due to its rapid growth. Fast and affect protease activity, resulting in low protein utilization

Although the above technologies can increase the amino nitrogen, umami and other flavor substances of soy sauce to a certain extent, due to the lack or deficiency of beneficial microbial flora in the fermentation stage, there are still low total nitrogen and amino acid content, and the soy sauce has a thin and mellow flavor. And soy sauce is not strong and other problems

Images