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Method for preventing and treating blue mold contamination in starter propagation of sauce

A technology for Penicillium spp. and soy sauce is applied in the field of condiments to achieve the effects of preventing musty odor, improving flavor quality and food safety performance, and reducing corrosion

Active Publication Date: 2008-12-24
FOSHAN HAITIAN FLAVOURING & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no relevant report on the use of biological control methods to inhibit the pollution of Penicillium in koji making

Method used

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  • Method for preventing and treating blue mold contamination in starter propagation of sauce
  • Method for preventing and treating blue mold contamination in starter propagation of sauce
  • Method for preventing and treating blue mold contamination in starter propagation of sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The production process of bean koji soy sauce is as follows: figure 1 As shown, the factory production and use are carried out according to the koji making process, and the operations of koji making and fermentation are all carried out according to conventional production operations. The inoculum size of antagonistic yeast was 10 3 ~10 7 Individual / g, the antagonistic yeast can produce antagonistic inhibitory effect on Penicillium in koji making while multiplying.

[0025] The antagonistic yeast strain Candida Tropicalis used is isolated from koji-making materials by conventional plate separation methods; after liquid expansion culture, it is mixed with Aspergillus koji and added to bean koji.

[0026] According to the bean koji production process, the koji was made 5 times in total, and the control samples with antagonistic yeast and no yeast were made at the same time each time. After the koji was formed, the koji quality and Penicillium inhibition efficiency were ...

Embodiment 2

[0037] The production process of gluten soy sauce is as follows: figure 2 As shown, the factory production and use are carried out according to the koji making process, and the operations of koji making and fermentation are all carried out according to conventional production operations. The inoculation amount of antagonistic yeast is 10-10 4 Individual / g, the antagonistic yeast can produce antagonistic inhibitory effect on Penicillium in koji making while multiplying.

[0038] The antagonistic yeast strain Candida Tropicalis used is isolated from the koji-making material by a conventional plate separation method; after liquid expansion culture, it is mixed with Aspergillus koji and then added to bran koji.

[0039] According to the production process of bran koji, the koji was made 5 times in total, and the control samples with antagonistic yeast and no yeast were made at the same time each time. After the koji was formed, the koji quality and Penicillium inhibition effici...

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PUM

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Abstract

The invention discloses a method for preventing blue mould pollution in koji made with soy sauce. The method comprises the following steps: after biological antagonistic yeast receives slant activation treatment, liquid extended cultivation is processed to the yeast; after being cultivated to be mature, the yeast accesses to koji material which has well stirred koji mold and is to be sent into a tank, with the addition of 10 to 10< 7> pieces of yeast / g koji material, and then enters into the koji tank to make koji. The method uses the antagonistic yeast to prevent the blue mould pollution in the process of koji making; during the koji making process, the adding of the antagonistic yeast does not bring negative effect to the koji material and the soy sauce after fermentation, and can improve the quality of the soy sauce.

Description

technical field [0001] The invention relates to the field of condiments, in particular to a preparation process for soy sauce, and more specifically to a method for preventing and controlling Penicillium pollution in soy sauce koji making. Background technique [0002] Penicillium is a genus in the widely distributed Deuteromycetes. It is related to Aspergillus. Its growth conditions and required nutritional conditions are very similar to Aspergillus. Because the koji making process is performed under the condition of exposure to air Therefore, the Penicillium in the air is very easy to grow in the koji making process. Even if the method of source control and culture condition control is adopted, it is difficult to avoid contamination of Penicillium by koji-making, especially in the humid and warm spring conditions, Penicillium is more likely to reproduce and grow under the conditions of koji-making, causing koji-making to contaminate Penicillium. At present, the main metho...

Claims

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Application Information

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IPC IPC(8): A23L1/238C12N1/16C12R1/74A23L27/50
Inventor 魏静华赵丽云胡晓刚
Owner FOSHAN HAITIAN FLAVOURING & FOOD CO LTD
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