It can make the production of soy sauce stable, with high yield, good quality and low unit cost.
Ding Xin soy sauce koji is the seed of soy sauce koji. Specializing in the production of Ding Xin brand soy sauce koji, paying attention to the safety, stability and economy of soy sauce production. After several years of development, the product has the following characteristics:
1. Pure advanced technology, systematic equipment, strict management and exquisite operation details make the number of mixed bacteria in koji less than one tenth of the spore number of the product. Take various measures to ensure that the strain does not produce aflatoxin, and the production safety of soy sauce is good.
2. Multi-strain combination: A variety of methods are used to optimize and screen out the strain combination and appropriate proportion, and the enzyme systems are complementary, so that the soy sauce yield is high and the amino acid yield is high.
3. Stable and reliable hardware and good software. All-round, all-time and whole-process quality management to ensure the quality of koji.
4. Good economy Ding Xin brand soy sauce koji has a good input-output ratio, which can make soy sauce producers get more profits.
Ding Xin brand soy sauce koji is packed in 300g/bag, each box 10 bag.
Daqu is a living dormant microorganism and should be kept in a cool and dry place. Sunshine and high temperature are strictly prohibited. Under normal circumstances, the shelf life of the product is half a year.
Ding Xin brand sauce koji (koji essence)
The product can make the sauce yield high without white spots.
Ding Xin brand sauce koji seed (koji essence) is the seed of soy sauce and sweet noodle sauce koji, and it is a compound strain of Aspergillus oryzae spores.
When making bean paste (soy sauce) and sweet noodle paste, most manufacturers use Aspergillus as the strain to make koji and ferment it with salt water to make sauce. Maotai-flavor products are deeply loved by consumers. There is a big market for all kinds of sauces and condiments made from sauces. At present, most sauce products on the market, especially those with good flavor fermented at room temperature, have some "white spots" like rice grains. After being packed in glass bottles or transparent plastic bags, the appearance is easy to see. The "white spots" in the mouth feel like small grains of sand that are not too hard, which makes people mistake it for impurities or sand. Most sauce factories have encountered such complaints. Results Some factories wrote on the small packaging bags that "a little white spot in the sauce is the crystallization of tyrosine in amino acids, which is a normal phenomenon and does not affect eating". In order to solve the "white spot" problem, some factories inappropriately added some additives, resulting in rising costs. The "white spot" in soy sauce is a major technical problem in soy sauce manufacturing industry. Ding Xin Brewing Food Research Institute of Shijiazhuang City has selected a new combination of Aspergillus oryzae from the genetic characteristics of koji-making strains. Distiller's yeast used in soy sauce fundamentally solved this industry problem.
The characteristics of Ding Xin brand sauce koji (koji essence) are that the koji-making process is the same as that of Aspergillus oryzae, but the finished sauce does not produce "white spots" of tyrosine crystals, with high sauce concentration and light sauce color at the same fermentation temperature.
The packaging of Ding Xin brand soy sauce is 300g koji/bag, each box 10 bag.
Daqu is a living dormant microorganism and should be kept in a cool and dry place. Sunshine and high temperature are strictly prohibited. Under normal circumstances, the shelf life of the product is half a year.
Shijiazhuang Ding Xin Brewed Food Science Research Institute is willing to become a * * body with soy sauce and sauce manufacturers, and make continuous progress and development.