The “activated soy sauce” technology was successfully researched by the Biotechnology Research Center of Hebei University, and industrialization experiments were carried out in many soy sauce production companies such as the Zhenji Group and significant progress was made.
The principle of this technology is to activate the vitality of Aspergillus oryzae during the koji-making process and increase the activity of various enzymes. Through activation, the spore germination rate of Aspergillus oryzae is greatly increased, the germination time is significantly shortened, and the growth of the bacteria is inhibited. Through activation, the enzyme activity of Aspergillus oryzae is greatly increased, thereby increasing the utilization of raw materials, shortening the fermentation period, and improving the color and aroma of soy sauce while increasing the yield.
Research shows that the fermentation time is shortened from the original 25 days to less than 15 days, the cash flow rate can be more than doubled, the investment in equipment and production land is reduced by 2/3, and the artificial wage can be saved by half. The soy sauce production rate increased by 10-40% compared with the traditional method, directly reducing the cost of raw materials, soy sauce flavor and flavor have been significantly improved, improving the quality of soy sauce and market competitiveness. Spore germination time 2-3 hours ahead of time, the spore germination rate can be increased by more than 20%, the amount of bacteria in Chengqu decreased. The utilization of total nitrogen can reach 85%, and the production rate of amino nitrogen can reach more than 50%. The results have been published in professional research journals such as “Chinese Brewing” and “Chinese Condiments” and have been rated as major breakthroughs in Chinese biotechnology research by peer experts.
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