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Flavouring method for low-salt solid-state fermentation sauce

A low-salt solid-state soy sauce technology, which is applied in the field of soy sauce aroma enhancement, can solve the problems of poor flavor and low total ester content, and achieve the effects of reducing production costs, increasing ester aroma, and high density

Inactive Publication Date: 2009-05-13
哈尔滨正阳河调味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for increasing the aroma of low-salt solid-state fermented soy sauce in order to solve the problems of poor flavor, low total ester content and no ester aroma in existing low-salt solid-state fermented soy sauce

Method used

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specific Embodiment approach 1

[0007] Specific Embodiment 1: The aroma-enhancing method of low-salt solid-state fermented soy sauce in this embodiment is realized by the following steps: 1. Using magnetic chitosan microspheres as a carrier to immobilize yeast cells, the immobilization temperature is 30-40° C., and the pH value is 6 ~9, yeast cell concentration is 10 4 ~10 7 / ml, fixed for 10-20 hours to obtain immobilized yeast cells; 2. Inoculate the immobilized yeast cells in the sauce fermented grains at a volume ratio of 1:15-25 at a temperature of 30-40°C and a pH value of 5-5 Ferment under the condition of 7 for 10 to 15 days to obtain flavor-enhancing low-salt solid-state fermented soy sauce; wherein the yeast cells in step 1 are Saccharomyces rouxii or Torulopsis sphaeroides; .

specific Embodiment approach 2

[0008] Specific embodiment 2: The difference between this embodiment and specific embodiment 1 is that the immobilization temperature in step 1 is 30°C, the pH value is 6, and the yeast cell concentration is 10 4 / ml, fixed for 20h. Other steps and parameters are the same as those in Embodiment 1.

specific Embodiment approach 3

[0009] Specific embodiment three: the difference between this embodiment and specific embodiment one is that the immobilization temperature in step one is 40°C, the pH value is 9, and the yeast cell concentration is 10 7 / ml, fixed for 10h. Other steps and parameters are the same as those in Embodiment 1.

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Abstract

A method for enhancing flavor of low-salt soy sauce obtained by solid state fermentation, which solves the problems of the prior low-salt soy sauce obtained by solid state fermentation, including poor flavor, low content of total esters and no ester flavor. The method comprises (1) immobilizing yeast cells with magnetic chitosan microspheres as a carrier to obtain immobilized yeast cells; and (2) inoculating the immobilized yeast cells in soy sauce mash, and fermenting to obtain low-salt soy sauce with enhanced flavor. In the obtained low-salt soy sauce with enhanced ester flavor, the content of total esters is increased by 15-20 wt%, the content of ethyl acetate is increased by 11-20 wt%, and the content of 4-ethyl guaiacol is increased by 12-15 wt%.

Description

technical field [0001] The invention relates to a method for increasing the flavor of soy sauce. Background technique [0002] my country's soy sauce production process can be divided into two categories, namely, the high-salt dilute fermented soy sauce brewing process and the low-salt solid-state fermented soy sauce brewing process; among them, the high-salt dilute fermented soy sauce has a good flavor, with sauce aroma and ester aroma, and the types of aroma components It is rich in nutrients and high in nutrients, but the production cycle and output are small, which is not suitable for industrial production; the low-salt solid-state fermentation soy sauce brewing process is a fast brewing production process, with a short production cycle and large output. The soy sauce produced by this process accounts for the total soy sauce in my country. 90% of the yield, but the flavor of the low-salt solid-state fermented soy sauce is poor, the total ester content is lower than 2wt%, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 石彦国马永强张宝岩陈晓昕
Owner 哈尔滨正阳河调味食品有限公司
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