Brewage method of pasania fungus selenium-rich composite nutritious soy sauce

A selenium-enriched and nutritious technology, applied in application, food preparation, food science and other directions, can solve the problems of poor taste, short production time, long production cycle, etc. Effect

Inactive Publication Date: 2009-03-25
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The former tastes better, but the production cycle is long and the cost is high, while the latter has a short production time and low cost, but the taste is not good and often contains bad ingredients
[0003] my country is a big producer of shiitake mushrooms, but a large amount of shiitake mushroom leftovers are discarded as waste, causing huge economic losses and environmental pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Preparation of medium raw materials:

[0056] (1) The proportioning of seed koji culture medium: wheat bran: flour=4: 1;

[0057] (2) Proportioning of koji culture medium: bean cake: shiitake mushroom leftovers: wheat bran: flour=2:2:3:1;

[0058] The above proportions are all weight ratios, mix well and steam for 30 minutes before use.

[0059] (3) Selenium yeast medium preparation: yeast extract 5.0g, peptone 10.0g, glucose 20.0g, NaCl 5.0g, water 1000mL, pH5.8, NaCl 2 SeO 3 0.01g.

[0060] Soy sauce brewing process:

[0061] (1) Music making:

[0062] The seed koji medium was inoculated with Aspergillus oryzae A4 (derived from Aspergillus oryzae Shanghai brewing 3.042 strain 60 Coγ-rays were screened by irradiation with an irradiation dose of 800Gy and a dose rate of 28.76Gy / min (provided by the Institute of Microbiology, School of Life Sciences, Zhejiang University), cultured at 31°C for 96 hours, and made into seed koji;

[0063] Inoculate seed koji with an ...

Embodiment 2

[0077] Under the same process conditions, the unoptimized Aspergillus oryzae "Huniang 4.032" (Aspergillus soryzae) and brewer's yeast (Saccharomyces cerevisiae) were used for the experiment. The process and results are as follows:

[0078] Preparation of medium raw materials:

[0079] (1) The proportioning of seed koji culture medium: wheat bran: flour=4: 1;

[0080] (2) Proportioning of koji culture medium: bean cake: shiitake mushroom leftovers: wheat bran: flour=2:2:3:1;

[0081] The above proportions are all weight ratios, mix well and steam for 30 minutes before use. (3) Selenium yeast medium preparation: yeast extract 5.0g, peptone 10.0g, glucose 20.0g, NaCl 5.0g, water 1000mL, pH5.8, NaCl 2 SeO 3 0.01g.

[0082] Soy sauce brewing process:

[0083] (1) Music making:

[0084] The seed koji medium was inoculated with Aspergillus oryzae Aspergillus oryzae "Shanghai Niang 4.032" (provided by the Institute of Microbiology, School of Life Sciences, Zhejiang University), ...

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PUM

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Abstract

The invention discloses a method for brewing composite selenium-enriched mushroom nutritious soy sauce. The method takes mushroom leftovers to partly replace soybean cakes for making starters and hydrolyzes the other part of the mushroom leftovers through proteinase; then the hydrolysate solution and the starters are mixed round and are fermented so that the rich protein, amino acid, flavor developing ribonucleotide, mushroom amylase and vitamins can thoroughly enter the soy sauce mash; and active slenium ferment rich in organic selenium is added into the soy sauce mash in the post-maturation process. A small amount of aroma-enhancing substances like ethanol and ester are produced during the fermentation process and the slenium ferment is totally autolyzed in the soy sauce mash. In this way, characteristic high-quality soy sauce can be prepared, which is rich in biologic selenium, amino acid, ribonucleotide, mushroom amylase and microelements and has the unique flavor of mushroom. Meanwhile, the method is good for recovering mushroom leftovers, thus reducing environment pollution and saving a large amount of soybean material.

Description

(1) Technical field [0001] The invention relates to a brewing method of mushroom selenium-enriched compound nutritional soy sauce, in particular to a brewing method of selenium-enriched soy sauce produced by partially replacing traditional bean cakes with shiitake mushroom leftovers as raw materials. (2) Background technology [0002] Soy sauce is a traditional amino acid condiment in my country. There are currently two main production methods: one is to brew the raw materials after making koji with Aspergillus to produce brewed soy sauce rich in amino acids; the other is to hydrolyze protein The raw materials are processed into soy sauce after generating amino acid hydrolyzate. The former tastes better, but the production cycle is long and the cost is high, while the latter has a short production time and low cost, but the taste is not good and often contains bad ingredients. [0003] my country is a big producer of shiitake mushrooms, but a large amount of shiitake mushroo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L1/28A23L1/29A23L1/304A23L31/00A23L33/14A23L33/16
Inventor 李卫旗
Owner ZHEJIANG UNIV
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