65results about How to "High content of amino nitrogen" patented technology

The invention discloses a complex microbial agent for producing soybean paste in Pixian County, which mainly comprises coculture of saccharomyces cerevisiae, candida utilis, lactobacillus plantarum and salt tolerant tetrads, and skim milk powder, glycerin, maltodextrin, trehalose and L-sodium glutamate, or mainly comprises coculture of saccharomyces cerevisiae, candida utilis, lactobacillus plantarum and salt tolerant tetrads, and porous starch, maltodextrin and polyvinyl pyrrolidone. A method for preparing the complex microbial agent for producing soybean paste in Pixian County comprises the following technological steps of: (1) activating and propagating strains; (2) inoculating; (3) co-culturing; and (4) adding a protective agent and drying. By using the complex microbial agent in the preparation of cooked soybean paste, the complex microbial agent maintains the characteristics of traditional soybean paste in Pixian County. Meanwhile, compared with the traditional technology, the complex microbial agent has the advantages of shortening the production period by 1/3, improving the amino nitrogen content by 3 to 8 times, improving the volatile aroma content by 2 to 4 times, and ensuring the aflatoxin B1 of 0 to 0.5ppm only.

The invention belongs to the field of functional foods, in particular relates to a method for producing a probiotic functional beverage and probiotic functional food through buckwheat fermentation and discloses a method for preparing a probiotic liquid state fermentation beverage by using a lot of probiotic mixed strains liquid state fermentation buckwheat and a method for preparing probiotic food by using a lot of probiotic mixed strains solid state fermentation buckwheat. The preparation process is simple; through lactobacillus fementation or non-fermentation, buckwheat, as cereal foods, has antioxidant, antihypertensive and hypoglycemic effects and preventive effects on cardiovascular and cerebrovascular diseases to some extent, and can coordinate intestinal tracts at the same time, thus the probiotic fermentation beverage and the solid state fermentation food can satisfy the needs of different consumer groups.

The invention discloses a method for preparing peptone by utilizing fish processing wastes, belonging to the technical field of biology. The method is characterized in that the raw materials used for preparing peptone are fish processing wastes; the raw materials are minced and degreased to obtain minced fillet pulp; a certain amount of protease is added; protease enzymolysis procedures are controlled by applying size-exclusion high performance liquid chromatography (SEC-HPLC); membrane separation is further used for desalination and concentration, and the powder obtained after spray drying is fish peptone. The method has the beneficial effects that the fish processing wastes can be fully utilized by adopting the method to prepare high-quality fish peptone; the method has the advantages of retention of full amino acid composition, high content of amino nitrogen, low protein molecular weight, low ash content, and the like; the product can serve as health food, a nutrient enhancer, a food additive, a feed additive, a medium in the fermentation industry, and the like.

The invention discloses a method for fermenting production of a thick broad-bean chili sauce by using chili juice and chili granules fermented with lactic acid bacteria. Chili juice fermented with lactic acid bacteria is used for at least one stage of three different stages of preparing Tianbanzi, preparing chili blanks or preparing a thin broad-bean chili sauce. Further, the chili granules fermented with the lactic acid bacteria are used for at least one stage of the stages of preparing the chili blanks or preparing the thin broad-bean chili sauce, wherein lactobacillus helveticus, pediococcus pentosaceus, leuconostoc mesenteroides and tetragenococcus halophilus are preferably selected as the lactic acid bacteria, and lactobacillus helveticus CGMCC No. 12062 is preferably selected as the lactic acid bacteria. According to the method disclosed by the invention, the fermentation period is shortened, the fermentation efficiency is improved, the production cost is reduced, the product flavor is improved, and the nutrient value of products is increased.

The invention belongs to the technical field of biological materials and application thereof, and provides a block koji strengthening method capable of reducing the dosage of block koji and improving the quality of vinegar, aiming at solving the problems that vinegar which is brewed by pure block koji has a good flavor, but the saccharifying capability and the alcoholization capability are low and the vinegar yield is low. The block koji strengthening method comprises the following steps: separating fungus strains with high yields of cellulase and amylase; culturing single strains and commonly strengthening the block koji through penicillium chrysogenum and saccharomycopsis fibuligera; carrying out acetic acid fermentation. An exogenous catalyst does not need to be added, the dosage of the block koji is reduced and the utilization rate of raw materials is improved. The block koji strengthening method is simple and convenient to operate; unique flavor and quality of Shanxi traditional mature vinegar are kept, and the product yield is also improved; the quality of the vinegar is improved, the cost is reduced and the benefits are increased. When the block koji strengthening method is popularized and applied, the revolution of a Shanxi traditional mature vinegar process is brought, so that the development of Shanxi mature vinegar industries is promoted and corresponding economic and social results are generated; the block koji strengthening method has a wide application and popularization prospect.

The invention discloses an acid protease containing compound enzyme of soy sauce. The acid protease containing compound enzyme of the soy sauce is prepared by taking proteases containing high-activity acid proteases and other food-grade enzymic preparations as main materials and scientifically compounding the main materials with high-activity acid proteases, mould cultures, plant extracts containing various plant enzyme systems, spice extracts, novasil, a protective agent, an activating agent, an antioxidant and the like, wherein the mould cultures have functions of inhibition of growth and propagation of aspergillus flavus and escherichia coli and decomposition of aflatoxin; the spice extracts are effective in inhibition of aspergillus flavus, bacillus subtilis, staphylococcus aureus and escherichia coli and not effective in inhibition of aspergillus niger and aspergillus oryzae and have functions of aroma enhancement and flavoring; the protective agent is capable of evidently improving storage stability of the compound enzyme of the soy sauce. The prepared compound enzyme of the soy sauce has the advantages of complete enzyme system, high enzyme activity, high stability, high potency and high food safety. The soy sauce yield can be remarkably increased by 24%, and a total nitrogen utilization rate and an amino acid generation rate of brew sauce are increased by 16.5% and 18.4% respectively.

This invention relates to a fermental shoyu and preparation of levure species in the process of producing levure from shoyu product. The preparation of saccharifying levure of increasing incense, its characteristic is that including following steps: 1). Preparation of esterifying red rice; 2): preparation of fermental red rice;3): preparation of black levure;4): preparation of saccharifying levure of increasing incense: a). preparation of saccharifying levure of increasing incense which is used for shoyu: it is composed of fermental red rice, esterifying red rice and black levure, the above-mentioned fermental red rice, esterifying red rice and black levure are compounded according to proportion by weight ratio is 1:0.5-1:0.03-0.07, mixing uniformly; getting saccharifying levure of increasing incense which is used for shoyu; b). preparation of saccharifying levure of increasing incense which is used for shoyu product: it is composed of fermental red rice and esterifying red rice, the above-mentioned fermental red rice, esterifying red rice and are compounded according to proportion by weight ratio is 1:0.3-0.7, mixing uniformly; getting saccharifying levure of increasing incense which is used for shoyu product.

The invention discloses a quality improvement method of freshwater fish, comprising the steps of: 1) carrying out treatment of three removing on the freshwater fish, and carrying out vacuum packaging after rinsing cleanly; 2) putting the vacuum-packaged freshwater fish into an ultrahigh-voltage container; and 3) pressurizing to 50-600MPa, maintaining the pressure for 5-30 minutes, then releasing the pressure to normal pressure, and taking out the freshwater fish. For the fish meat treated by the quality improvement method, the shelf life is prolonged, the sensory indexes such as flavor, color, taste and tissues and the like after cooking are superior to those of the fish meat without treatment, the chewiness and the elasticity are improved, and the content of amino nitrogen is increased. In the quality improvement technology of the freshwater fish meat, the quality of the freshwater fish can be obviously improved, and the quality improvement technology is applicable to freshwater fish such as oxtail fish, silver carp fish and the like.

The invention provides a production process of bovine bone peptone. The production process specifically comprises the following steps: A, dissolving materials, namely adding water into a raw material bovine bone cream while stirring, wherein the bovine bone cream contains 16-25% of beef; B, adjusting the pH value, namely adjusting the pH value of a material solution to 7.8-8.2 at a constant temperature of 48-54 DEG C while continuously stirring; C, performing enzymolysis, namely carrying out enzymolysis for two times, adding a biological enzyme into the material liquid at twice while continuously stirring, and performing constant-temperature enzymolysis for 4-6 hours, wherein the pH value during the whole enzymolysis process is kept between 7.8 and 8.2; D, performing enzyme deactivation, namely after enzymolysis, adjusting the pH value to be 6-6.5, heating the material liquid to 75-85 DEG C while continuously stirring, then adding diatomite, and boiling for 5-10 minutes; and E, obtaining a finished product, namely filtering, concentrating and drying the material liquid to obtain the finished product. The production process is advanced in technology and reasonable in process route, and a peptone product is good in quality and low in water and ash content, and is suitable for industrial application.

The present invention discloses a method for preparing fermented tied feet. The method comprises the following steps: A, raw material pretreatment; B, production of a fermentation bone meal; C, pickling; D, rolling; E, preparation of a leavening agent; F, fermentation; G, stuffing, tying and shaping; H, marinating; I, cooling and packaging; J, sterilization, cooling, cartonning and storage. The method improves a traditional production process of tied feet; the accessory materials are supplemented with fermentation bone meal, sweet corn, domestic fungus and onion; the method makes full use of nutrition and health benefits of raw materials and has broad market prospects. Compared to the traditional tied feet, fermented tied feet have very big breakthrough in taste, nutrition and storage; the fermentation process is accompanied by very complex physicochemical and microbiological processes, whereby beneficial acidification is generated and a unique flavor is formed; and the tied feet have declined pH value, increased amino nitrogen content, and significantly decreased content of nitrite.

The invention discloses a low-salt tank type fermentation preparation method of Pixian horsebean chili paste. The method comprises the following steps: adding horsebean paste petals prepared by tank type fermentation and fermented dried chili embryos into a mixing tank according to a mass ratio of 4 to 6, premixing, then adding the material into a chili embryo fermentation tank, uniformly mixing, enabling the concentration of salt in the material to be 9.0-10.5% and enabling the content of water in the material to be 60-65%, then controlling the temperature to be 15-20 DEG C, introducing sterile air for fermenting, adding saccharomycete powder after fermenting for 3-5 days, uniformly mixing, obtaining Pixian horsebean chili paste after fermenting for 75-90 days, then carrying out vacuum dewatering treatment of the Pixian horsebean chili paste to obtain Pixian horsebean chili paste products with water content being less than or equal to 50.00% and salt content being 12.00-15.00%. Through the low-salt tank type fermentation preparation method of Pixian horsebean chili paste, the requirements on the quality can be met; the fragrance and the delicate flavor of the products can be further improved; the problem of pollution in the preparation process is avoided; meanwhile, the special flavor of the conventional Pixian horsebean chili paste is also retained; the method is small in occupation area and is suitable for large-scale industrial production; and the market demand of the Pixian horsebean chili paste is met.

The present invention discloses a method of making soy sauce by reusing and fermenting soy sauce residues. The method comprises a preparation stage, a fermentation stage and product separation and packaging stage; the preparation stage mainly comprises various utensil preparation, medium preparation, excellent strain selection or cultivation, utensil and medium disinfection, etc.; the fermentationstage is mainly as follows: a fermentation tank, an adding order of accessory materials and fermentation conditions are used to control the preparation of the soy sauce; and the product separation and packaging stage is as follows: the product is separated and aseptically packaged. The soy sauce residues, by-products and wastes of soy sauce production, are subjected to further deep processing anduse; the added value of the products are improved; and the utilization rate of the raw materials is also improved.

The invention belongs to the technical field of food fermentation, and particularly relates to nutritive salt for directionally regulating and controlling solid state fermentation of vinegar and application of the nutritive salt. The nutritive salt for directionally regulating and controlling the solid state fermentation of the vinegar is prepared from the following components: 0 to 65 parts of glucose, 0 to 65 parts of lactose, 0 to 15 parts of sodium acetate, 0 to 25 parts of galactooligosaccharide, 0 to 25 parts of polydextrose, 2 to 16 parts of monopotassium phosphate, 0 to 10 parts of ammonium sulfate, 0 to 12 parts of maltitol, 0 to 12 parts of glycine betaine, 2 to 12 parts of compound amino acid and 1 to 4 parts of compound vitamin. According to the nutritive salt and a use methodthereof which are disclosed by the invention, a vinegar solid state fermentation nutritive system can be improved, growth and metabolism of microorganisms are promoted, the vinegar solid state fermentation efficiency is obviously improved, and the fermentation period is shortened; furthermore, the content of flavor substances such as non-volatile acid and amino nitrogen in the vinegar can be increased, and the content of functional components such as gamma-aminobutyric acid and extracellular polysaccharide can also be increased.

The invention discloses a dark Pixian County thick broad-bean sauce fermentation preparation method, which comprises: placing thick broad bean sauce prepared through tank type fermentation and fermented dried hot pepper billet into a material mixing tank according to a mass ratio of 4:6, pre-mixing, feeding the obtained pre-mixing material into a hot pepper billet fermentation tank, uniformly mixing to achieve the salt content of the material of 9.0-10.5% and the moisture content of 60-65%, controlling the temperature at 15-20 DEG C, introducing sterile air, fermenting, adding yeast powder at the 3th-5th day after the fermenting, uniformly mixing, increasing the fermentation temperature to 35-50 DEG C at the 30th day before completing the fermentation, adding glucose, and continuously fermenting to complete the process so as to obtain the dark Pixian County thick broad-bean sauce, wherein the total fermentation period is 75-90 days. According to the present invention, the requirement on the quality can be met while the aroma and the delicious taste of the product can be further improved, the pollution problem during the production process can be avoided, the coloring is unit, the types of the product is enriched, the unique flavor of the traditional Pixian County thick broad-bean sauce is retained, the occupation area is small, the method is suitable for large-scale industrial production, and different uses and different market requirements of the Pixian County thick broad-bean sauce can be met.

The present invention discloses a method for reducing content of biogenic amines in thick broad-bean sauce by using compound bacteria strains of lactobacillus plantarum and staphylococcus xylosus, andbelongs to the technical field of microorganisms. Compared with a traditional technology, the total biogenic amine content of the produced thick broad-bean sauce by using the method has an accumulation amount decreased by about 60% and amino nitrogen increased by 48%. At the same time, physical and chemical indexes of total acids and salinity, flavors, etc. are not affected; and pathogenic bacteria are not contained. The method is high in safety, strong in practicability, simple in operation and suitable for large-scale popularization and use.

The invention provides a tank type fermentation process for preparing low-salt chili oil thick broad-bean sauce by premixing and feeding. The tank type fermentation process comprises the following steps: putting a fermented dried chili base material and broad-bean sauce, which are obtained by tank type fermentation, into a premixing groove according to the mass ratio of (7 to 7.5) to (2.5 to 3), and feeding a mixture into a chili base material fermentation tank by adopting an underflow pump; uniformly mixing to enable the salt concentration of the material to be 10 percent to 12 percent and the moisture content to be 70 percent to 75 percent; adding saccharomycete bacterial powder into the tank; keeping constant temperature of 25 DEG C to 40 DEG C and introducing sterile air and fermenting for 4 to 5 days; then adding cooled cooked rapeseed oil into the material subjected to fermentation and dehydration treatment; heating and sterilizing to obtain a chili oil thick broad-bean sauce product. According to the method provided by the invention, the flavor and umami of a product are further improved when the requirements on quality are met; a pollution problem in a production process is avoided; meanwhile, a unique flavor of traditional Pixian thick broad-bean sauce is also kept; an occupied land is small, so that the tank type fermentation process is suitable for large-scale industrial production and the market demand of the Pixian thick broad-bean sauce is satisfied.

The invention relates to pseudomonas aeruginosa and a screening method and application thereof. The strain number of the pseudomonas aeruginosa is LYT-4, and the pseudomonas aeruginosa is preserved inthe China General Microbiological Culture Collection Center on March 26, 2018, and the preservation number of the strain is CGMCC (China General Microbiological Culture Collection Center) No. 15519;and the screening method comprises the following steps: (1) adding water into naturally stacked and fermented plant meal, performing uniform stirring, and standing; (2) performing gradient dilution, coating inoculation and constant-temperature culture; and (3) picking out grown bacterial colonies, repeatedly performing streak inoculation, screening strains with high content of amino nitrogen, andidentifying 16SrDNA as pseudomonas aeruginosa. The pseudomonas aeruginosa is applied to plant meal protein fermentation or antagonism of plant pathogenic fungi. The method is convenient and rapid, andthe screened strain is high in purity. The application is simple and convenient to operate, low in cost and suitable for agricultural production.