Product
Feature
Quick Research
Generate reliable direction feasibility study reports for your R&D in just a few steps.
Technical Q&A
Discover and master advanced knowledge NOW. Basics, ideas, possibilities, all at once.
Find Solutions
As an expert in R&D theories, this can generate solutions to your technical problems instantly.
Evaluate Feasibility
Analyze your overall solution with one click, know your potential R&D risks in advance.
Monitor Landscape
Get weekly tech updates, stay abreast of the latest tech innovations and key insights.
Patents
Literature
Hiro is an intelligent assistant for R&D personnel, combined with Patent DNA, to facilitate innovative research.
65results about How to "High content of amino nitrogen" patented technology
Efficacy Topic
Property
Owner
Technical Advancement
Application Domain
Technology Topic
Technology Field Word
Patent Country/Region
Patent Type
Patent Status
Application Year
Inventor
Complex microbial agent for producing soybean paste in Pixian County and preparation method thereof
InactiveCN101897429AKeep the featuresShorten the production cycleFood preparationMicrobial agentTrehalose
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.
Owner:XIHUA UNIV
Preparation method of instant black tea
The invention provides a preparation method of an instant black tea, which relates to a processing process of the instant black tea. The method comprises the steps of raw dark green tea or golden camellia raw material preparation, extraction, filtering, enzyme auxiliary extraction, concentration, sterilization, drying, granulation and packaging; the method is characterized in that the enzyme auxiliary extraction is carried out after the filtering step, a complex enzyme formed by at least two monomer enzymes is added according to 0.5-0.8% of the weight of the tea so as to carry out enzyme auxiliary extraction on the tea, the mass percentage concentration of the enzyme is controlled at 0.3-0.9%, the enzyme auxiliary extraction time is controlled at 20-70 min, and the enzyme auxiliary extraction temperature is controlled at 40-60 DEG C. The preparation method of the instant black tea, provided by the invention, has the advantages as follows: high extraction rate is achieved; original flavor and taste of the black tea are kept, improved and enhanced; a problem of cream-down in a product manufactured by the traditional technology is solved; the generation of in an instant black tea powder is avoided; a basis is laid for the development of an instant tea functional product; as a large quantity of eurotium cristatum are contained, the product has a greater function of lowering lipid, losing weight and reducing blood sugar; and simple technical process and low production cost are achieved.
Owner:湖南梅山黑茶股份有限公司
Method for producing probiotic functional food through buckwheat fermentation
InactiveCN105942084AIncreased amino nitrogen contentSignificant hypoglycemia, blood lipid and blood pressureFood scienceFunctional foodDisease
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.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Process for preparing shiitake mushroom extract
The invention relates to a method for producing mushroom, which comprises that breaking mushroom and adding water, adding common salt to dissolve for 2-20h, adding some prolease to process enzymolysis, disinfecting enzyme and separating the filter solution; adding 5'-phosphodiesterase into filter solution to process the enzymolysis, disinfecting the enzyme and separating to obtain the filter solution; concentrating the filter solution into paste or atomizing and drying into powder. The invention processes two times of enzymolysis, while the product is abundant in amino acid, polypeptide, polysaccharide, or the like. And the invention has high solubility and stability in neutral or weak-alkali water solution, and some solubility in weak-acid water solution.
Owner:郝林
Method for preparing peptone by utilizing fish processing wastes
InactiveCN104313093ARich in compositionComposition remains intactFermentationBiotechnologyFood additive
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.
Owner:FUZHOU UNIV
Fermentation production method of thick broad-bean chili sauce
ActiveCN106901187AShorten the fermentation cycleImprove filtration efficiencyFood ingredient as taste affecting agentLactic acid bacteriumLeuconostoc mesenteroides
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.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Block koji strengthening method capable of reducing dosage of block koji and improving quality of vinegar
InactiveCN106701518AUnique flavorUnique qualityFungiMicroorganism based processesSaccharomycopsis fibuligeraFlavor
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.
Owner:SHANXI AGRI UNIV
Functional peptide protein powder, and preparation method and applications thereof
ActiveCN104171260AShorten centrifugation timeShorten production timeProtein composition from bloodClimate change adaptationDiseaseProtease preparation
The present invention discloses a method for preparing functional peptide protein powder using blood cells of livestock and poultry as raw materials. The method is as follows: continuously centrifuging fresh blood of livestock and poultry to separate blood plasma and blood cells; processing the blood cells by physical and chemical methods to break cell membranes and denature intracellular protein; after the membrane breaking and denaturing process, adding acid (or base) and a protease preparation into the blood cell solution to enzymatically hydrolyze the blood cell protein into small peptides and amino acids containing functional ingredients; then centrifuging the products of enzymolysis and adding acid and a decolorizer to performing decoloration; and finally performing spray drying on the decolorized blood cell solution. The present invention also provides functional peptide protein powder prepared by the method. The functional peptide protein powder has a high protein content, a high essential amino acid content, a high bioactive peptide content, a high digestion and absorption rate, and a strong antioxidant capacity, can improve the disease resistance of livestock and poultry, protein deposition and production performance, can be widely used for livestock, poultry and aquatic animals, and can also be used as a substitute for fish meal and soybean meal.
Owner:北京澳龙港生物技术研究中心
Method for preparing scallop hydrolyzed protein powder by using scallop scrap wastes
InactiveCN102835541AImprove utilization efficiencyDeliciousProtein composition from fishAnimal proteins working-upAdditive ingredientHydrolysate
The invention relates to a method for preparing scallop hydrolyzed protein powder, in particular to a method for preparing scallop hydrolyzed protein powder by using scallop scrap wastes, which belongs to the field of resource environment. The method uses the fresh or frozen scallop scrap wastes as a raw material and comprises the following steps: firstly, washing the raw material after the scallop scrap waste are washed or unfrozen, mashing into meat paste by a chopper mixer; secondly, grinding the mashed raw material into colloid homogenate by a colloid mill, and processing the homogenate by the ultrasonic waves; and thirdly, adding an exogenous enzyme to be conducted for enzymolysis, filtrating, sterilizing, condensing and drying a hydrolysate to obtain the scallop hydrolyzed protein powder. With the adoption of the ultrasonic waves, the lysate and endoenzyme can be effectively promoted to be released, and the use ratio of the exogenous enzyme can be improved; furthermore, the product has trophism and functionality; and meanwhile, the protein powder is fresh in taste, high in contents of protein and amino nitrogen and implements green and environmental protection, so that the protein powder can be served as an ingredient of the condiments including seafood soy sauce and seafood seasoning packet, and can be served as the raw material for health food and medicine deep processing.
Owner:大连格兰清水环境工程有限公司
Acid protease containing compound enzyme of soy sauce and preparation method of acid protease containing compound enzyme of soy sauce
InactiveCN105524905AEnsure food safetyIncrease profitHydrolasesLyasesEscherichia coliGeneration rate
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.
Owner:湖南新鸿鹰生物工程有限公司
Production method of strongly-fragrant type rapeseed oil
InactiveCN107488497AReduce bitternessHigh content of amino nitrogenFatty-oils/fats refiningFatty-oils/fats productionMaillard reactionCentrifugation
The invention discloses a production method of strongly-fragrant type rapeseed oil. The production method comprises the following steps: (1) preparing rapeseed cake materials and rapeseed crude oil; (2) mixing the rapeseed cake materials and water uniformly to prepare mixed liquid, adding a complex enzyme for enzymolysis, carrying out enzyme-deactivating treatment after enzymolysis reaction is ended to obtain complex-enzyme enzymolysis liquid; (3) carrying out rotary-evaporation treatment on the complex-enzyme enzymolysis liquid to obtain concentrated enzymolysis liquid; (4) uniformly mixing the concentrated enzymolysis liquid and the rapeseed crude oil and heating, continuously stirring to carry out Maillard reaction, carrying out cooling and centrifugation after reaction is finished to obtain the rapeseed crude oil to be refined; and (5) carrying out hydrating treatment on the rapeseed crude oil to be refined to obtain finished strongly-fragrant type rapeseed oil. The production method disclosed by the invention has the advantages of simple and safe process, good oil quality and high oil yield.
Owner:WUHAN POLYTECHNIC UNIVERSITY +1
Low-temperature and low-salt tank type fermenting preparation method of broad bean sauce halves
InactiveCN107114691ARealize industrializationFully automatedYeast food ingredientsFood ingredient as taste affecting agentBiotechnologyFlavor
The invention discloses a low-temperature and low-salt tank type fermenting preparation method of broad bean sauce halves. The method comprises the following steps of A, pretreatment of broad bean halves; B, preparation of a fermenting material of the broad bean halves; C, tank type fermenting of the fermenting material of the broad bean halves: sending the fermenting material of the broad bean halves into a fermenting tank, controlling the water content in the fermenting material of the broad bean halves in the fermenting tank to be smaller than or equal to 50% and the content of edible salt to be 8 to 11%, and fermenting by controlling the temperature to 15 to 20 DEG C; after fermenting for 13 to 15 days, adding lactobacillus powder; after 3 to 4 days, adding saccharomyces rouxii powder and torulopsis powder to continue to ferment; fermenting for 76 to 180 days in total, so as to obtain the broad bean sauce halves. The method has the advantages that the quality requirements are met, the fragrance and delicate flavor of a product are further improved, and the problem of pollution in the preparation process is solved; the particular flavor of the traditional fermented sauce halves is reserved, the land occupation area is small, the method is suitable for large-scale industrialized production, and the market demand amount of Pixian bean halves is met.
Owner:SICHUAN GAOFUJI FOOD
Salt-tolerant rhodotorula mucilaginosa strain with high yield of phenylethanol and application thereof
ActiveCN111621428AFlavor harmony and long-lastingHigh content of amino nitrogenFungiMicroorganism based processesBiotechnologyFuran
The invention provides a salt-tolerant rhodotorula mucilaginosa strain with high yield of phenylethanol and application thereof. The strain was deposited in the China General Microbiological Culture Collection Center on November 26, 2019 under a deposit number of CGMCC No. 19008. The strain has characteristics of salt tolerance, better growth stability, and producing strong sauce and mellow flavor, significantly increases content of active ingredients in volatile substances such as phenylethyl alcohol, furanone, maltol, 2,6-dimethylpyrazine, etc., and can be used for fermentation of high-saltdilute soy sauce to improve the flavor and quality of soy sauce products.
Owner:SOUTH CHINA UNIV OF TECH +1
Preparation method of saccharification flavoring yeast
InactiveCN1948458AIncrease total nitrogenHigh content of amino nitrogenFungiMicroorganism based processesYeastChemistry
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.
Owner:姚继承
Aspergillus oryzae strain PCSM002 and application thereof
ActiveCN108085260AImprove growth abilityKoji making speedFungiMicroorganism based processesFood industryBiotechnology
The invention belongs to the field of food, in particular to the technical field of condiment preparation in the food industry, specifically to an aspergillus oryzae strain PCSM002 and application thereof. The aspergillus oryzae strain PCSM002 is named as Aspergillus oryzae with a preservation number of GDMCC No:60198. The aspergillus oryzae further produces protease highly, and further can be used for producing thick broad-bean sauce. The strain is strong in growth ability, is high in starter propagation speed and is strong in protease production ability. The strain can be adopted to quicklyprepare thick broad-beans at a high fermentation speed, is high in amino nitrogen content, is relatively superior in flavor, can improve the quality and the flavor of thick broad-bean sauces, and provides a scientific basis for improving industrial production of thick broad-bean sauces.
Owner:SICHUAN ACAD OF FOOD & FERMENTATION INDS
Quality improvement method of freshwater fish
InactiveCN102160569AMake sure it's intactAvoid destructionMeat/fish preservationFlavorModified technique
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.
Owner:ZHEJIANG UNIV
Production process of bovine bone peptone
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.
Owner:SICHUAN UNIV
Method for preparing fermented tied feet
InactiveCN105029468AColor Sauce RedSuitable for salty and sweetFood ingredient as antioxidantClimate change adaptationFlavorNitrite
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.
Owner:XUZHOU UNIV OF TECH
Low-salt tank type fermentation preparation method of Pixian horsebean chili paste
InactiveCN107114690ARealize industrializationFully automatedYeast food ingredientsLactobacillusWater contentChemistry
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.
Owner:SICHUAN GAOFUJI FOOD
Method of making soy sauce by reusing and fermenting soy sauce residues
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.
Owner:QINGYANG DUNBO TECH DEV CO LTD
Nutritive salt for directionally regulating and controlling solid state fermentation of vinegar and application of nutritive salt
ActiveCN108624465ATo promote metabolismImprove toleranceBiofuelsVinegar preparationPolydextroseAmmonium sulfate
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.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Dark Pixian County thick broad-bean sauce fermentation preparation method
Owner:SICHUAN GAOFUJI FOOD
Method for reducing biogenic amines in thick broad-bean sauce by compound bacteria strains
InactiveCN109170600AReduce the content of biogenic aminesHigh content of amino nitrogenBacteriaLactobacillusBiogenic amineFlavor
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.
Owner:JIANGNAN UNIV
Tank type fermentation process for preparing low-salt chili oil thick broad-bean sauce by premixing and feeding
InactiveCN107114689AEasy to manufactureRealize industrializationYeast food ingredientsLactobacillusFlavorChemistry
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.
Owner:SICHUAN GAOFUJI BIOLOGICAL TECH
Production method of lactic acid bacteria fermented tied pig leg meat with the addition of zymolytic bone paste
InactiveCN105124610AHigh in collagenGreat tasteSugar food ingredientsFood ingredient functionsLow temperature curingHigh pressure
The present invention discloses a production method of lactic acid bacteria fermented tied pig leg meat with the addition of zymolytic bone paste. The method comprises the following steps: preparing raw materials including pigskin, pig leg meat, and fat meat; preparing zymolytic bone paste and cooked pigskin shreds; performing low-temperature curing; performing rolling; inoculating lactic acid bacteria for fermentation; wrapping fillings in pigskin, and performing tying; stewing the tied pig leg meat in a marinade; performing cooling, shaping and vacuum packaging; and performing high-pressure sterilizing, cooling and boxing and putting the end products in storage. The method combines the traditional processing method, enzyme engineering technology and microbial fermentation technology, and uses the lactic acid bacteria for fermentation, thereby providing a convenient and instant food with a new taste for the society; and the produced tied pig leg meat is unique in flavor, red in color and luster, delicious and appetizing in taste, soft in meat texture, high in calcium contents, richer in nutrition, easy to preserve, stable in quality and high in edible safety, and effectively reduces nitrite contents.
Owner:XUZHOU UNIV OF TECH
Soybean paste brewing process
ActiveCN113367283AQuality improvementIncrease enzyme activityFood scienceFlavouring agentProcess engineering
The invention discloses a soybean paste brewing process which comprises the following steps: (1) dividing soybeans into two parts, namely soybeans 1 and soybeans 2; (2) cooking soybeans 1, crushing, cooling, inoculating yeast seed for starter propagation, adding salt and a small amount of water, and performing sun-curing fermentation to obtain a semi-finished product of soy sauce mash 1; (3) steaming and cooking soybeans 2, cooling, adding flour, uniformly mixing, inoculating yeast seed for starter propagation, adding saline water, and carrying out sun-curing fermentation to obtain a semi-finished product of soy sauce mash 2; (4) uniformly mixing the semi-finished soy sauce mash 1 and the semi-finished soy sauce mash 2 with saline water, and fermenting to obtain soy sauce mash 3; and (5) adding a flavoring agent into the soy sauce mash 3 for blending, boiling for 10-40 minutes, sterilizing, cooling and filling to obtain the soybean paste. According to the brewing process, the quality, enzyme activity and decomposition degree of finished koji are improved, the fermentation time is short, and the utilization rate of raw materials is high; compared with the traditional technology, the physicochemical indexes of the obtained soybean paste blank are obviously improved, and the soybean paste is red and strong in color, rich in fragrance and prominent in delicate flavor and mellow taste.
Owner:FOSHAN HAITIAN GAOMING FLAVORING & FOOD +1
Pot type fermentation preparation method of dark reddish brown broad bean paste
The invention discloses a pot type fermentation preparation method of dark reddish brown broad bean paste. According to the pot type fermentation preparation method, a broad bean brewing material is sent into a fermenting tank, the lower portion of which is arranged with partition plate in radial direction to enable a moisture content of the broad bean halves yeast material in the fermenting tank to be smaller than or equal to 50wt% and a salt content to be 8 to 15wt%, temperature is controlled as 15 to 40 DEG C to ferment, lactic acid bacteria powder is added when fermenting is performed on the 13th to 15th day, then saccharomyces rouxii powder and torulopsis utilis powder are added to ferment continuously after 3 to 4 days, fermenting temperature is increased to 35 to 50 DEG C 30 days before fermentation finishes, glucose is added at the same time, and the dark reddish brown broad bean paste can be obtained after fermenting for total 45 to 180 days. The pot type fermentation preparation method disclosed by the invention has the advantages of not only meeting the requirement on quality, but also further improving fragrance and delicate flavor of a product, avoiding the problem of pollution in a manufacturing process, meanwhile obtaining the dark reddish brown broad bean paste through biological coloring, enriching product varieties, keeping unique flavor of traditional fermented bean paste, meeting different application and market requirements of Pixian horsebean chili paste, realizing small land occupancy and being suitable for large-scale industrial production.
Owner:SICHUAN GAOFUJI FOOD
Pseudomonas aeruginosa and screening method and application thereof
ActiveCN111518726ASimple screening methodScreened strains with high purityBiocideBio-organic fraction processingLaboratory culturePseudomonas aeruginosa
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.
Owner:CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY +1
Yeast culture and preparation method thereof
The invention relates to a yeast culture and a preparation method thereof. The preparation method comprises the following steps: carrying out high-density fermentation on white spirit lees used as a base material through yeast strains to obtain yeast high-density fermented white spirit lees, and regulating the pH value of the yeast high-density fermented white spirit lees; adding a yeast autolysis agent for mixing, and adding water for regulating the humidity; then, carrying out heat-insulating cultivation; and finally, drying to obtain the yeast culture with a conventional shape, wherein thecontent of amino nitrogen in the yeast culture is 0.3-1.2%. In the invention, the yeast culture prepared by using the white spirit lees as the base material has the advantages of high amino nitrogen content, low price and wide application range, enables waste materials to be used as resources, and belongs to an energy-saving and environment-friendly advanced industrial feed product. The preparation method of the yeast culture of the invention has the advantages of simple and stable processes, easy operation and control and low cost and is suitable for large-scale industrial production.
Owner:JIANGSU GOSIGN BIO FEED
A method for reducing the content of nitrogen metabolism hazards in soy sauce by compound bacteria
ActiveCN109938243BReduce the content of biogenic aminesHigh content of amino nitrogenClimate change adaptationFood scienceBiotechnologyTetragenococcus halophilus
Owner:JIANGNAN UNIV
Who we serve
- R&D Engineer
- R&D Manager
- IP Professional
Why Patsnap Eureka
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com