Conventional high-salt dilute-state soy sauce is vulnerable to precipitation after processing, which will reduce the systemic stability and nutrition of soy sauce. This work aims to optimize key steps of the soy sauce fermentation process to improve its stability and reduce precipitation. The amino ...
The invention discloses a yeast culture solution and a full-course low-salt liquid-state normal-temperature soy sauce fermentation process. The yeast culture solution is obtained by inoculating a yeast starter solution into a nutrient solution for culturing, and the concentration of yeast bodies in ...
1、酱油酿造工艺浅析(Analysis of brewing technology of soy sauce)The production process of soy sauce fermentation. First, the origin and development of soy sauce, from the world wide, China is the earliest origin of soy sauce production. According to historical records, China in the Zhou Dynasty...
In order to reveal the evolution of soy isoflavones during the whole soy sauce fermentation process, the qualitative and quantitative analysis of soy isoflavones inkoji, okaraand raw soy sauce samples were conducted by UPLC-MS/MS (Table 1, Fig. 2). As shown in Table 1, fifteen kinds of so...
Insight into status and improvement of AS 3.951 used in fermentation of soy sauce in China Aspergillus oryzae(A.oryzae),as the basic and core for the brewing of soy sauce,is constantly screened and improved in performances in the process of ferme... XU De-Feng,MM Zhao - 《China Condiment...
All of this is possible thanks to the microorganisms that create the sauce. Koji mold (Aspergillus oryzae), a type unique to Japan, miraculously triggers the yeast fermentation process to break down constituents in the soybeans and wheat over a three-month period and generate the product's ...
All fermentation processes need to use yeast/culture. For example yoghurt, soy sauce etc. Fermentation process is key point for final successful products, as you know, the fermentation process is achieved by yeast/culture. All fermentation process shouldn't have other bacteria, ...
The shoyu polysaccharides produced during the fermentation process required to make soy sauce provide potent anti-allergic abilities. Astudysays that soy sauce shows great promise in treating allergies because the participants who ingested soy sauce exhibited more improvement in their allergies. However, ...
6) soy sauce mash fermentation 酱醪发酵 1. The darkness and lack of brightness of dishes cooked by soy sauce was mainly caused by the raw materials' proportion, soy sauce mash fermentation, dark reddish brown of caramel during the production. 酱油烧菜发乌、无红亮光泽主要是由生产过程中的...
Due to the need to reduce the cost of importation of the soy sauce and adding value to the soya beans, a locally cultivated soya bean variety, Anidaso was used to produce soy sauce through a well-controlled fermentation process, using Aspergillus oryzae (ATCC 46249) as the starter culture ...