Studied On Soy Sauce With High Content Of Dietary Fiber And Enhanced Flavor

Soy sauce is an important component of traditional condiment. It is very popular topeople in the diet of living for its long history. Strains are the basis of fermentation.Aspergillus oryzae directly affects the quantity of the output and quality of soy sauce.The yeast and lactic acid bacteria affect the flavors of soy sauce.Soy sauce is an important component of traditional condiment. It is verypopular to people in the diet of living for its long history. Strains are the basis of soysauce brewing. Aspergillus oryzae directly affects the quantity of the output andquality of soy sauce. The yeast and lactic acid bacteria affect the flavors of soy sauce.1. Optimization of Koji-making technology by Asperqillus oryzae Y6was studiedto enhance the number of spores. With single factor experiments， the optimalKoji-making conditions for spores production were as followed: fermentationtemperature30℃，inoculum0.25%(w/w)，volume of sample loading20g，bran andsoybean meal ratio8.5:1.5，culture time60h and the water addition90%(v/w). Undersuch conditions，the number of spores reached6.02billion/g，which was increased by123.8%than before. Optimization of Koji-making technology by Asperqillus oryzae Y6was studied to enhance the neutral protease and endoglucanase activity. Based on singlefactor experiments and L9(34) orthogonal test, the optimal Koji-making conditions forneutral protease production were as followed: fermentation temperature30℃，inoculum1.0×107cfu/g，culture time42h and the water addition80%. Under such conditions，theenzyme activity reached3637U/g. The optimal Koji-making conditions forendoglucanase production were as followed: fermentation temperature30℃，inoculum0.25×107cfu/g，culture time48h and the water addition100%. Under the optimalconditions，the enzyme activity reached810U/g.2. To improve the content of soluble dietary fiber in soy sauce, the koji makingtechnology was further optimized to determine the best material ratio which wasraw soybean meal:wheat bran:flour was6:3:1, the best addition amount ofcalcium chloride, zinc sulfate, yeast extract and glucose was0.1%,0.05%,3%and2%, respectively. Under such conditions， endoglucanase activityreached1189U/g, which was increased by46.79%compared to control,soluble dietary fiber content reached4.281g/100mL, which was increased by17.38%compared to control. Bran was added for the recycle of sauce residue,when the adding amount of bran was30%, endoglucanase activity ofAspergillus oryzae in sauce slag reached686U/g, soluble dietary fibercontent of soy sauce reached6.176g/100mL, which was increased by44.26%compared to4.281g/100mL without the use of soy sauce residue.3. The effect of lactobacillus on flavor of soy sauce was also studiedin the article. Lactobacillus could promote a significant increase of flavorcontents in soy sauce, including with lactic acid, acetic acid, ethyl lactate, ethyl acetate and furfural, and had a certain role in promoting the flavorsubstance formed, such as isobutyl aldehyde, n-butyl alcohol, isobutylalcohol, amyl alcohol and isoamyl alcohol. The number of the total flavorsubstances of soy sauce added lactic acid bacteria was112kinds, which wasmore24species than that without addation of lactic acid bacteria. Esters andacids were respectively increased by12and4species, alcohols decreased by1specie, other flavoring substances increased by9species.