sauce by a high salt liquid-state fermentation process was prepared using the organic soy beans as raw material. Beidahuang
organic soy bean was selected among different raw materials. Here, the best
technique was determined. Firstly, the organic soy beans were soaked for 7
hours under 121℃, steamed for 15 min and mixed with
the fried wheat (5:5, w/w). After inoculated with Aspergillus oryzae 3.042 (0.3%, w/w) and cultured for 36 hours, the
koji was obtained. When the brine (2:1, w/w) was added, fermentation started. At
the end of the fermentation, isoflavone content of organic soy sauce was 0.22 mg· g-1 higher than those in the non- organic soy beans. In addition, compared to the
control there were a higher unsaturated fatty acids content, the linoleic acid
content in crude fat of 51.61% and
γ-linolenic acid content in crude fat of 0.55%.
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