Studies On The New Fermentation Process Of Soy Sauce

The condiment soy sauce has been widely used,and the manufacturers were located in Asia.Our annual output has more than 5 million tons,and the capita consumption is 3.7kg,but the international market share is low.In Europe and America,people like the high-salt liquid soy sauce of Japan,so our country is faced with great international competition.At present,our low-salt solid soy sauce is the main product.Although high-salt liquid soy sauce is also produced,it isn’t fancied by manufacturers because of the high cost of squeezing and long fermentation cycle.In order to solve the shortcomings of two main processes and find the factors,the subject selects starting from the strain and process to improve the utilization of raw material,reduce cycle and improve the quality of soy sauce.This research uses Aspergillus oryzae after rejuvenation and Aspergillus niger to make koji.It adds lactic acid bacteria and yeast for fermentation.And it makes use of the new fermentation processes of the adding time for bacteria, inoculation ratio and medium salinity in order to easily filter the fermented soy products, achieve the specified indicators and shorten the fermentation cycle.The specific findings are as follows:We firstly screen Aspergillus oryzae with Bean juice culture medium and rescreen with koji culture medium.We get the Aspergillus oryzae after rejuvenation.Its neutral protease activity is 5501.31U/g dry basis and its amylase activity is 3375.10U/g dry basis,which respectively increase 21.74% and 190% than activities of Aspergillus oryzae before rejuvenation.In order to increase the fungi’s contact surface area with the raw material,we add auxiliary materials in raw materials of soybean meal and wheat bran to increase porosity of space.The optimum ratio is 6:4:1,and the neutral protease activity significantly increases 81.38% after incubation 36h at 28℃.Otherwise,the filter time of fermented soy sauce reduces 86.5%.Through single factors experiment,we can determine that the AN gradually accumul-te to 0.81g/100mL if adding lactic acid in the fifteenth day of fermentation.If adding yeast in the 20 day,the microbial metabolic processes in the sauce mash is rich.The AN is 0.92g/100mL.The AN reaches 0.98g/100mL when adding double strain at the ratio of 1:1.The AN is 0.99g/100mL at the medium salinity of 15% in the post-fermentation.Making a orthogonal experiment of four factors and three levels from the optimized single factors.We get a best combination of A2B3C2D2.Adding lactobacillus in the 15 day. Adding yeast in the 20 day.The inoculation ratio is 1:1.The fermented salinity is 15%. The bright shiny reddish-brown fermented soy sauce has a rich pastel sauce and ester fragran-ce.It has a appropriate sweet and salty taste and the evenly posture.This fermentation pro-cess has reduced the sauce filtration time.It saves 87.6% than the traditional fermented soy sauce of non-strains.Its AN reaches 1.11g/100mL.The TN reaches 1.77g/100mL.The soy sauce has reached the standard of special grade,and it also can compare with the high-salt liquid soy sauce produced by haitian company in the market.