Multi-strain fermentation process for improving flavor of soy sauce

Abstract

The invention relates to a multi-strain fermentation process for improving flavor of soy sauce. The fermentation condition for pneumatic stirring is optimized, and inoculation of bacterium strains isperformed in a targeted manner at different fermentation stages, so that synergetic fermentation of multiple strains is realized, the utilization rate of raw materials is increased, the conversion rate of amino acid nitrogen is increased, and the flavor and the quality of the soy sauce are improved. Soy sauce mash is warmed and then subjected to standing, so that soy sauce mash yeast is rich in massive protease and starch enzymes, and the raw materials of protein and starch are subjected to sufficient hydrolysis to generate amino acids and glucose. The temperature of products is raised, so that the utilization rate of the raw materials in various enzyme systems is increased, the conversion rate of the amino acid nitrogen is increased, the hydrolyzing rate is increased, and substance basisis provided for microorganism metabolism in subsequent fermentation process. The fermentation process is optimized, the operation method is simple and convenient, the usage quantity of bacterium strains is low, the production cost is low, the utilization rate of the raw material is high, and the process is good in stability.

Description

technical field [0001] The invention belongs to the technical field of food fermentation engineering, in particular to a fermentation process for improving the flavor of soy sauce. Background technique [0002] The brewing process of soy sauce is the process of cultivating Aspergillus oryzae to grow and reproduce on raw materials. It can also be said that soy sauce is the result of comprehensive fermentation of microorganisms such as Aspergillus, yeast and bacteria. For example, the two main processes of koji making and fermentation in soy sauce brewing are the process of multiplying and utilizing microorganisms. The series of changes that take place during the fermentation period are very complicated. Generally speaking, soy sauce brewing has a very close relationship with microorganisms. Among them, the fermentation of moromi mainly relies on the joint action of Aspergillus, yeast and bacteria. During the fermentation process, they decrease or increase with different ferm...

AI Technical Summary

Problems solved by technology

[0003] In the current soy sauce brewing process, pneumatic agitation is often used in the early stage of fermentation, so that the brine penetrates into the koji and mixes the soy mash evenly, so as to avoid the koji block absorbing the brine too slowly, which will breed harmful anaerobic bacteria and cause bacterial growth. Autodissolution and foul smell seriously affect the quality of moromi

And if the mixing is not properly controlled, it will easily lead to excessive lactic acid fermentation in the early stage of fermentation, and excessive lactic acid fermentation will cause the pH value of the fermentation system to drop rapidly, causing proteases to also begin to deactivate at an accelerated rate, affecting the utilization of raw materials (mainly protein utilization). rate) and amino acid conversion rate, thereby affecting the production of flavor substances such as amino nitrogen, resulting in sour taste and uncoordinated flavor of soy sauce, thereby inhibiting the alcoholic fermentation of Zygomyces rouckeri, and resulting in the lack of mellow, ester and soy aroma of soy sauce

[0004] Chinese invention patent application CN106974254A (a fresh soy sauce fermentation process) discloses nitrogen-filled fermentation in the early stage of fermentation for 10 to 20 days to maintain a sterile environment and avoid contamination by external bacteria during the fermentation of soy sauce, but the patent application exists The following deficiencies: the entire fermentation system in the early stage of fermentation is fermented in an anaerobic environment, which inhibits the growth of lactic acid bacteria, resulting in a low amount of lactic acid produced, a large amount of sugar and protein produced by hydrolysis in the early stage are not fully fermented and remain in the moromi, raw material utilization and amino acid conversion The rate is reduced, which further prolongs the fermentation cycle, increases the production cost of the enterprise, and is easy to breed harmful anaerobic bacteria, resulting in corruption and sourness of the soy mash

This patent has the following deficiencies: the optimum temperature in the koji making stage is 32°C to 35°C, the pH value is 6.5 to 7, and the optimum pH for yeast growth is <5, adding yeast in the koji making inoculation stage has a negative effect on the fermentation process. Adverse

This patent application has the following deficiencies: Torulopsis globosa mainly plays the role of increasing ester and aroma, and it is a fermented yeast that forms aroma substances in soy sauce. It is added on the 9th to 11th day of fermentation, and the fermentation system lacks Luxie yeast. Alcohol fermentation produces ethanol, so the aroma substances produced are very small, which cannot solve the problem of insufficient flavor

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