Study On Improving The Utilization Ratio Of Protein And Enhancing Of Flavor In Soy Sauce Brewing

It was reported that the production of soy sauce in China reached 4.4 million ton in 1998,and was increasing by 10 percent every year.The market of soy sauce is typical of "small product,big market",so lots of foreign capital enterprises were eager to get hold of the alluring opportunity.With the increasing competition of soy sauce market, considerable attention has been focused on how to reduce the cost and improve the quality. The statistics showed that the more the protein was utilized, the less the soybean meal was needed. So it is very important to improve the utilization ratio of raw material.The Solid-Liquid two-stage fermentation process was applied in this study. Using multi-cultures for fermentation,adding halo-telerant lactobacilli and yeasts during post-ripening,preparing the flavor of soy sauce properatly, the technological parameters of soy sauce was confirmed The results showed that:the protein utilization ratio were improved greatly.The research results were as follows:1 When producing the seed koji.the raw material proportion.water content and culture temperature were studied.The research results showed: Aspergillus Niger should be cultured for 84h at 30 ℃,the raw material composition was :bran: soybean cake=4:l,water content was 55%;wnile Trichoderma viride should be cultured for 96h at 30℃ ,the culture was bran .water content was 55%.2 The protein utilization was greatly affected by strains proportion.The research indicated thaf.the proportion of mixed strains was: Aspergillus oryzae: Aspergillus Niger: Trichoderma viride=3:1:1.3 The results indicated that,the ratio of koji for production was soybean meal:bran=4:1,water content was 50%,the material should be disposed at 121℃ for 30mins.The material for production was cultured about 30h.The temperature was changed in different stages ,that was 32 ℃,30℃,28℃.4 The results showed during fermentation ,the optimum condition was 14% salt water,60% water content, retaining 14d at 42℃.5 The soy sauce fermentation technology was optimized through orthogonal experiment.The result showed that the optimum condition was 55% water content of material for production,60%water content of Jiangpei.material ratio was soybean cake:bran=4:l, the proportion of mixed strains was: Aspergillus oryzae: Aspergillus Niger: Trichoderma viride~b:1:3.6 By adding carbon source .halo-telerant lactobacilli and yeast during post-ripening.the flavor of soy sauce was best on the condition of S: G: Lp=5:5:1 the carbon source was 20% saccharification mash.through sensory evaluation...