Investigation On Application Of Stimulating Technology In Soybean Sauce Production

Currently, there are two main types of sauce production technologies: liquid fermentation with higher salts and solid fermentation with lower salts. These technologies are very comlex, which consumes large amount of grains and energy. The period of liquid fermentation with higher salts is very long and up to 3-4 months, sometimes it is over 6 months. The sauce quality fermented with liquid fermentation with higher salts is perfect. However, the production cost is so high that few companies use this fermentation style. About 90% companies in China use solid fermentation with lower salts to produce soybean sauce. The advantages of this method are that the investment is relatively less and the production period is shorter. But using latter method the conversion of raw materials is lower and flavors of sauce is not very perfect.To facilitate the decomposability of protein and starch in raw materials of sauce,and to heighten the ulitilizable rate of full nitrogen and the productivity of amino acid,or to improve flavor of sauce,which is the right problem that most companies was expecting to solve them.The content of the amino acid in sauce is the most important standard of worthness of nutrition.And the rank of sauce in national standard is owe to the concentration of amino acid nitrogen.So,the productivity of amino acid nitrogen and the advanced ultilizable rate of full nitrogen were the focus in people.Activating brewing technology was a such kind of technology which was according to solving the problems above,and using biological principle to activate Aspergillus growing and keeping producing abundant enzymatic system. Activating brewing technology was based on the theory of enzyme balance.The core theory of the brewing process is to activate producing self-enzyme.The biological principle is using the inducer and activatator to induce Aspergillus to produce more kinds of decomposition enzyme、proteinase and peptidase,and to activitate the activity of enzyme in the process of decomposition.So that raw materials would be broken down in short time.Activation technique is first at home and abroad,mainly through the process of cooking by adding activator in raw materials to improve the quality of activity in order to reduce the amount of koji and improve the efficiency of soy sauce production and achieve the objective of increasing production and income. Adding the activator into the koji when it was made, the proteinase activity can increase 26%, glucoamylase activity increased by 8%, cellulase activity increased by 9%, finished soy sauce production increased 14.6%; enzyme activity increased moderately, while it can be able to reduce the amount of koji , energy consumption and food consumption. When soy sauce is made by adding activator into it, the spore germination time can be ahead by 2-3 hours, spore germination rate increased by 20%, and the bacterias can be reduced in the finishen koji, and fermentation time reduced from 25 days to 15 days, total N efficiency can reach 85%, amino nitrogen production rate can reach 50%. The aim can be reached that it reduceed raw material costs and improved the color and the smell of soy sauce,and enhanced the market competitiveness.