Study of fermenting soy sauce using bean dregs

This paper focused on the technology using bean dregs to replace bean meal to produce soy sauce, which was carried out by the fermentation with the mixed strains of Aspergillus oryzae and Aspergillus niger. Single factor experiment and orthogonal experiment were conducted to obtain the best processing parameters of fermenting soy sauce using bean dregs. They were showed as follows: bean dregs∶ wheat bran = 6∶ 4,Aspergillus oryzae∶ Aspergillus niger = 4∶ 1,high pressure cooking time of 30 min,brine concentration of 10%,and mixed hot and cold sterilization. The sensory evaluation standard and physical and chemical index of product gained fine health effect.