Title: Innovation of soy sauce processing technology with low-salt solid-state fermentation
Abstract:Soy sauce processing technology with low-salt solid-state fermentation could be innovated by means as follows, (1) changing ingredient of raw materials and improving C/N ratio by using more wheat and ...Soy sauce processing technology with low-salt solid-state fermentation could be innovated by means as follows, (1) changing ingredient of raw materials and improving C/N ratio by using more wheat and less or no bran; (2) adopting multi-strain koji-making by mixing Aspergillus flavus and A. oryzae before koji-making or by making koji separately before mixing, in order to rationalize proteases proportion in mature koji; (3) adopting solid-and-then-liquid showering fermentation technique with low-salt solid-state fermentation (temperature at ca 45℃ and fermentation for 10 d) in the early period and high-salt liquid fermentation (temperature at ca 30℃, adding lactic acid bacteria and fermentation for ca 20 d) in the later period.Read More
Publication Year: 2005
Publication Date: 2005-01-01
Language: en
Type: article
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Cited By Count: 1
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