A Comparative Study On The Soy Sauce Fermentation Of Different Technoilogy

With the improvement of living standards and eating habits,the demand of the high-quality,high-grade soy sauce is gradually increasing.In our country,the high salt liquid state fermentation is used to make high quality soy sauce,but the method is long,the equipment utilization rate is low,the enterprise investment cost is big,and the economic benefit is weak.While the low salt solid state fermentation is short,and the flavor is far less than that of the high salt liquid state fermentation.Therefore,in this paper,the advantages of high salt liquid soy sauce fermentation and low salt solid state soy sauce fermentation were integrated and the brewing method were designed to ensure the quality of products and to improve the economic efficiency of enterprises.Making koji is a crucial step in soy sauce fermentation,which directly affects the economic indicators such as protein utilization.Therefore,10 kinds of enzyme activity of Aspergillus oryzae A,A.oryzae 3.042 and A.oryzae A100-8 were analyzed in koji at 24 h,30 h,36 h,42 h and 48 h,including neutral protease,alkaline protease,acid protease,amylase,saccharifying enzyme,cellulase,pectinase,leucine aminopeptidase,glutaminase and phytic acid enzyme.It was found that acid protease activity of three strains all reached the best value in koji at 40 h,the enzyme activity of A.oryzae A100-8 was 1600 U/g and the highest.In addition,the neutral protease activity,alkaline protease activity,amylase activity and protease activity of the three strains reached the maximum value at 42 h,and all enzyme activity of A.oryzae A100-8 were the highest compared with other two strains.Cellulase activity at 40 h achieved the best and A.oryzae A100-8 had the highest activity.Leucine amino peptide enzyme activity at 36 h reached the required amount and A.oryzae 3.042 had the highest activity.Pectinase activity at 42 h achieved the best and A.oryzae 3.042 highest activity.Glucoamylase activity at 48 h reached the maximum value and A.oryzae 3.042 had the highest activity.The results of the above 10 kinds of enzyme activity determined the time at 42 h was the collection of koji.At this point,most of the enzyme activity of A.oryzae A100-8 had relatively obvious advantages.Three different fermentation technologies were designed.Technology I,technology ?fermentation cycle were 52 days,and technology III fermentation cycle was 132 days.The various physical and chemical indexes were studied during the soy sauce fermentation of these three processes.The salt free solids content,salt content,color index,organic acid and flavor substances of the products from three processes were analyzed and compared.The economic indexes of three processes were calculated,including the amino acid nitrogen production rate and protein utilization rate in order to get better products quality and cost saving of the fermentation.For the production rate of amino acid nitrogen,adding and not adding T yeast the product from the technology III was the best,the product from the technology ? was secondary and that of the technology ? was the worst.For the protein utilization,adding T yeast products from the technology ? was the best,the products from the technology ? was secondary and that of the technology ? was the worst.Not adding T yeast products from the technology ? was the best,the products from the technology ?was secondary and that of the technology ? was the worst.Integrating above two kinds of economic indicators,the product from the technology ? was the best.the product from the technology ? was secondary and that of the technology ? was the worst.