| 摘要 |
PURPOSE:To prepare a flavorous soy in a short time, by aerating unrefined soy at the initiation of fermentation under specific conditions, thereby proliferating Lactobacillus and yeast at the same time, and performing the lactic acid fermentation and alcoholic fermentation vigorously and simultaneously. CONSTITUTION:''Koji'' (malt for the preparation of soy) is mixed with saline water, and fermented. When the ''koji'' is homogeneously dispersed in the saline water, and the number of the salt-resistant main yeast reaches 10<2>-10<3> per 1g of the unrefined soy, the soy mixture is aerated for 20-50 days under the conditions not to deter the growth and fermentation of the Lactobacillus (e.g. 0.72-7.2 V/V% per day). |
