Food and Fermentation Industries >

2026 , Vol. 52 >Issue 9: 68 - 77

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043823

Brewing technology and quality analysis of flaxseed meal soy sauce

  • XUN Chetian ,
  • HAO Jianxiong ,
  • YAO Ruidong ,
  • TIAN Jingyu ,
  • SHEN Manlu ,
  • BI Shuxin ,
  • YANG Ziyi ,
  • LI Jingyao ,
  • LIU Xueqiang
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  • (College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China)

Received date: 2025-07-07

  Revised date: 2025-10-09

  Online published: 2026-06-03

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Abstract

This study investigated the feasibility of substituting soybean meal with flaxseed meal as the primary nitrogen source in high-salt dilute-state fermentation for soy sauce production.Different mass ratios of flaxseed meal to roasted wheat (5∶5, 6∶4, and 7∶3) were evaluated for their effects on koji enzyme activity, physicochemical characteristics of moromi, and final product quality, with comparisons to traditional soybean meal-based soy sauce.Results demonstrated that the 7∶3 ratio (flaxseed meal∶roasted wheat) achieved the highest neutral protease activity (1 489.55 U/g) in koji, with acid protease activity (687.64 U/g), glucoamylase (1 923.68 U/g), and cellulase activities (824.42 U/g) being comparable to the soybean meal control.During moromi fermentation, the 7∶3 flaxseed meal formulation exhibited optimal physicochemical performance:after 90 days, total nitrogen (1.46 g/100 mL) and amino acid nitrogen (0.78 g/100 mL) met China’s national first-grade soy sauce standards, with total acidity (1.27 g/100 mL), pH (5.83), and reducing sugar (0.68 g/100 mL) within acceptable ranges.The final soy sauce produced with the 7∶3 ratio showed no significant difference in salt-free soluble solids and salt content compared to soybean meal-based products but exhibited a higher proportion of umami-enhancing amino acids (19%).This study validates flaxseed meal as a viable alternative protein substrate for soy sauce production, providing theoretical foundations for valorizing flaxseed byproducts and developing novel flaxseed-derived soy sauce products.

Key words： soy sauce; flaxseed meal; high-salt dilute-state fermentation; quality analysis; free amino acid

Cite this article

XUN Chetian , HAO Jianxiong , YAO Ruidong , TIAN Jingyu , SHEN Manlu , BI Shuxin , YANG Ziyi , LI Jingyao , LIU Xueqiang . Brewing technology and quality analysis of flaxseed meal soy sauce[J]. Food and Fermentation Industries, 2026 , 52(9) : 68 -77 . DOI: 10.13995/j.cnki.11-1802/ts.043823

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