| 摘要 |
PURPOSE:To prepare a low-salt soy in a short time, by separately carrying out lactic acid fermentation and alcoholic fermentation of a soy-brewing raw material having low salt concentration, mixing the fermented products and aging the mixture. CONSTITUTION:A soy malt is mixed with water and 0-10wt% salt and digested at >=50 deg.C for 24-96hr to obtain a soy-brewing raw material. The raw material is divided into two portions. One portion of the material is inoculated with a yeast of Zygosaccharomyces genus and/or Candida genus (e.g. Zygosaccharomyces rouxii) and fermented for 10-20 days to obtain an alcohol fermentation raw soy (A). The other portion of the material is inoculated with a lactobacillus of Pediococcus genus (e.g. Pediococcus acidolacci) and fermented for 10-20 days to obtain a lactic fermentation raw soy (B). The components A and B are mixed together at a ratio of (2-8):(8-2) and aged for about 2 months. |
