The secret to low-salt solid-state soy sauce lies in three key elements:
Salt control: Salt content 12%-14%, 30% lower than traditional processes.
Segmented fermentation: Maintaining 32℃ for the first 7 days to promote enzyme activity, then lowering to 28℃ to stabilize flavor.
Microbial collaboration: A 3:1 ratio of Aspergillus oryzae to yeast produces 18 kinds of umami amino acids.
Seemingly simple fermentation hides subtle changes:
Protein transformation: Soy protein undergoes 60 hours of enzymatic hydrolysis, achieving a conversion rate of 85%.
Sugar dance: Wheat starch is converted into four flavor sugars, including trehalose and glucose.
Aroma synthesis: The Maillard reaction in the later stages produces more than 40 aromatic substances.
Technology revitalizes traditional processes:
Temperature control system: Precise regulation of the fermentation environment within ±0.5℃.
Online monitoring: Real-time feedback of pH value and amino nitrogen.
Pulse feeding: Adjusting the nitrogen source addition rhythm according to enzyme activity.
