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Aminoacid polypeptide nutrient fluid, preparation method thereof and use

A technology of amino acid and nutrient solution, which is applied in the field of fermentation engineering, can solve problems such as differences, and achieve the effects of reasonable composition of enzyme system, promotion of proliferation and fermentation, and balanced composition of ingredients

Active Publication Date: 2012-07-04
FOSHAN HAITIAN FLAVOURING & FOOD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the aroma has been improved by using this process route, it is quite different from the inherent aroma of traditional high-salt dilute state process soy sauce

Method used

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  • Aminoacid polypeptide nutrient fluid, preparation method thereof and use
  • Aminoacid polypeptide nutrient fluid, preparation method thereof and use

Examples

Experimental program
Comparison scheme
Effect test

preparation Embodiment 1

[0035] (1) Using soybeans and wheat flour as raw materials, the weight ratio of the two is 7:3, remove impurities from the soybeans, soak them, drain them, carry out pressure cooking (pressure 0.08Mpa, time is 25 minutes), cool, and mix in the required Wheat flour, the raw material for koji making.

[0036] (2) Aspergillus oryzae (product number: Huyao 3.042) was gradually expanded and cultivated on inclined planes, triangular flasks and curved discs to obtain seed koji.

[0037] (3) Inoculate the seed koji that accounts for 0.3% of the weight ratio of the koji-making raw materials, and then send it to the disc koji-making device for koji-making, and control the koji material by adjusting the temperature and humidity of the koji-making space, the temperature, humidity and air volume of the ventilation The temperature is 30 ~ 35 ℃, 36 hours out of song.

[0038] (4) Mix the koji and water in a weight ratio of 1:1.0 to obtain a fermented mash at 48°C, place it in a fermentation...

preparation Embodiment 2

[0042] (1) Using soybeans and rice flour as raw materials, the weight ratio of the two is 6:4, remove impurities, soak, drain the soybeans, carry out pressure cooking (pressure 0.08Mpa, time is 25 minutes), cool, and mix in the required Rice flour, the raw material for koji making.

[0043] (2) Mucor radiata Yazhi (product number: CICC3118) was gradually expanded and cultivated on inclined planes, triangular flasks and curved discs to obtain seed koji.

[0044] (3) Inoculate the koji that accounts for 0.6% of the weight ratio of the raw materials for making koji, dilute with sterile water, filter, inoculate with liquid spray, and then carry out grid tray culture, and control the quality of the grid tray by adjusting the temperature and humidity of the cultivation space. The temperature is 25-30°C, and it matures in 54 hours.

[0045] (4) Mix the koji and water in a weight ratio of 1:2.0 to obtain fermented mash at 52°C, place it in a fermenter with a heat preservation jacket,...

preparation Embodiment 3

[0048] (1) Use peanut meal and roasted wheat as raw materials, and the weight ratio of the two is 7:3. The peanut meal is moistened with water, pressure-cooked (0.1MPa, 25 minutes), cooled, and mixed with the required crushed roasted Wheat (20 orders), obtain koji raw material.

[0049] (2) Aspergillus niger (product number: AS3.350) was gradually expanded and cultivated on inclined planes, triangular flasks and curved discs to obtain seed koji.

[0050] (3) Inoculate the kind of koji that accounts for 0.4% of the raw material weight ratio for koji making, and then send it to the koji pool for koji making, and control the temperature of the koji material by adjusting the temperature and humidity of the koji making space, the temperature, humidity and air volume of the ventilation. 30 ~ 33 ℃, 40 hours out of song.

[0051] (4) Mix the koji and water in a weight ratio of 1:2.2 to obtain fermented mash at 43°C, put it in a fermenter with a heat preservation jacket, and keep it for...

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Abstract

The invention relates to amino acid polypeptide nutrient fluid, a preparation method and application thereof. The method comprises the following steps: 1) stewing and treating a protein raw material and a starchiness raw material to obtain a starter propagation raw material; 2) expanding and culturing mould fungus to obtain a mother starter; 3) inoculating a starter material which is 0.2 to 0.7 weight percent of the starter propagation raw material and is prepared by the mother starter; 4) mixing the starter material and water according to a weight ratio of between 1 to 0.8 and 1 to 2.5 to obtain krausen at a temperature of 40 and 52 DEG C, and keeping temperature and fermenting for 6 to 15 hours; and 5) carrying out membrane filtration or centrifugal separation for the fermentation liquor obtained by step 4) to obtain the amino acid polypeptide nutrient fluid. The amino acid polypeptide nutrient fluid prepared by the method can be applied to brewing table vinegar and soy sauce, can promote propagation and fermentation of microbe in a fermentation process, not only can shorten fermentation period, but also can improve mouth feel and flavor of a finished product of vinegar or soy sauce.

Description

technical field [0001] The invention belongs to the field of fermentation engineering, and in particular relates to an amino acid polypeptide nutrient solution, its preparation method and application. Background technique [0002] Vinegar brewing is mainly obtained by the proliferation and fermentation of yeast and acetic acid bacteria using starchy raw materials. The traditional vinegar brewing process uses Daqu or Xiaoqu. For example, Shanxi Old Mature Vinegar uses the traditional vinegar Daqu production method, which has the advantages of general Daqu, and the product has a good flavor, but the enzyme activity is not high, and the amount of koji used is large, and the yield of vinegar is high. Low. At present, in addition to the traditional koji-making process for the famous vinegar of traditional crafts, purebred bran koji has been used in vinegar brewing. Its main function is to saccharify starchy raw materials and improve the yield of vinegar, but the flavor is worse ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/00C12J1/04A23L1/238C12R1/845C12R1/685C12R1/785C12R1/69A23L27/50
Inventor 潘来灿张军涛陈伯林李荔李强忠郑文钢
Owner FOSHAN HAITIAN FLAVOURING & FOOD CO LTD
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