Method for preparing yeast control and fermentation by using soy sauce electrodialysis liquid

• Main Authors: MIAO CHUNLEI, ZHU YAYUAN, HUANG ZHUOQUAN, ZHU XINGUI
• Format: Patent
• Language: Chinese; English
• Published: 13.02.2024
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a method for using soy sauce electrodialysis liquid to adjust yeast control and fermentation, and relates to the technical field of brewing. The method comprises the following steps: soaking raw materials with soy sauce electrodialysis liquid to obtain pretreated raw materials, and performing starter propagation and fermentation with the pretreated raw materials; the soy sauce electrodialysis liquid is a by-product obtained by desalting soy sauce by adopting an electrodialysis method. According to the method, the soy sauce electrodialysis liquid is applied to low-salt koji making of soy sauce, so that the total number of bacterial colonies of the koji is reduced and the richness of species is improved on the basis that the biomass of aspergillus oryzae in the koji is not obviously influenced and the activity of neutral protease is not greatly reduced. The method can properly relieve the growth pressure of a hypertonic environment on microorganisms, promote fermentation beneficial bact