Preparation method of soy sauce koji

The invention discloses a soy sauce mold starter preparation method, which ensures the humidity of a mold starter by reducing the moisture of a starter material and not supplementing water or controlling the environment humidity in the whole culture process, provides a'condition-deficient '...

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Bibliographische Detailangaben
Hauptverfasser:	HUA HUANHUAN, WU JIAYI, LUO QING, FU JIANGYAN, ZHANG LINGFEN, HU YUANSHU, YIN HENAN, LIANG LIANG, MA HUAZHONG
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention discloses a soy sauce mold starter preparation method, which ensures the humidity of a mold starter by reducing the moisture of a starter material and not supplementing water or controlling the environment humidity in the whole culture process, provides a'condition-deficient 'mold starter growth environment, makes spores stronger, and reduces the number of infectious microbes in the mold starter, thereby obtaining the high-quality mold starter. And finally, the quality of crude oil is improved. 本发明公开一种酱油种曲制备方法，该方法通过降低曲料水分，以及培养全程不做补水或控制环境湿度等操作来保证种曲的湿度，提供"条件匮乏型"的种曲生长环境，使孢子更加强壮，同时减少种曲中的杂菌数量，从而获得高质量的种曲，提高大曲的蛋白酶活力，最终提升原油品质。