Method for starter propagation by utilizing smoked vinegar lees
A technology of fumigated vinegar grains and smoked vinegar grains, which is applied in the field of food processing, can solve the problems of unstable source quality of koji-making raw materials, poor control of bran thickness and quality, large output of smoked vinegar grains, etc., and achieve mycelial distribution Wide, good economic and social benefits, and the effect of shortening the fermentation time
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[0026] Example 1:
[0027] A method for making koji by using smoked vinegar grains, comprising the following steps: (1) firstly making aspergillus niger original seed into inoculum; (2) making fresh smoked vinegar grains and adding an amount of 2% of the weight of fresh smoked vinegar grains The nutrient solution is mixed and stirred to form a mixed material, and then water is added to adjust the moisture content of the mixed material to 60%. The nutrient solution is composed of the following raw materials by weight: 1% corn dextrin, 0.2% glucose, 0.02% magnesium sulfate, Ammonium nitrate 1.0%, potassium chloride 0.2%, ferrous sulfate 0.005%, soybean flour 0.5%, and the rest are water; (3) inoculate the cultured Aspergillus niger inoculum by 3% of the weight of the mixture; (4) The inoculated material is put into a ventilated fermentation tank for fermentation for about 40 hours, and the fermentation temperature is 30°C; (5) Finally, the fermented bran koji is thinly spread an...
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[0028] Example 2:
[0029] A method for making koji by using smoked vinegar grains, comprising the following steps: (1) firstly making the original species of Aspergillus niger into inoculum; (2) making fresh smoked vinegar grains and adding an amount of 10% of the weight of the fresh smoked vinegar grains The nutrient solution is mixed and stirred to form a mixed material, and then water is added to adjust the moisture of the mixed material to 65%. The nutrient solution is composed of the following raw materials by weight: corn dextrin 2%, glucose 1%, magnesium sulfate 0.08%, Ammonium nitrate 2.0%, potassium chloride 0.6%, ferrous sulfate 0.01%, soybean meal 1.5%, and the rest are water; (3) inoculate the cultured Aspergillus niger inoculum by 5% of the weight of the mixture; (4) The inoculated material is put into a ventilated fermentation tank to ferment for about 50 hours, and the fermentation temperature is 35°C; (5) Finally, the fermented bran koji is thinly spread and d...
Example Embodiment
[0030] Example 3:
[0031] A method for making koji by using smoked vinegar grains, comprising the following steps: (1) firstly making aspergillus niger original seed into inoculum; (2) making fresh smoked vinegar grains and adding an amount of 2% of the weight of fresh smoked vinegar grains The nutrient solution is mixed and stirred to form a mixture, and then water is added to adjust the moisture of the mixture to 65%. The nutrient solution is composed of the following raw materials by weight: corn dextrin 2%, glucose 0.2%, magnesium sulfate 0.03%, Ammonium nitrate 2.0%, potassium chloride 0.4%, ferrous sulfate 0.008%, soybean flour 1.0%, and the rest are water; (3) inoculate the cultured Aspergillus niger inoculum by 3% of the weight of the mixture; (4) The inoculated material is put into a ventilated fermentation tank to ferment for about 50 hours, and the fermentation temperature is 32°C; (5) Finally, the fermented bran koji is thinly spread and dried to make bran koji. ...
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