Method for preparing high-salt dilute soy by adopting immobilized cell fermentation

A technology of high-salt dilute soy sauce and immobilized cells, which is applied in food preparation, application, food science, etc., can solve the problems of shortening the fermentation cycle of soy sauce, low equipment utilization rate, and long fermentation cycle, so as to shorten the production cycle, Improve utilization rate, control and stabilize the flavor

Active Publication Date: 2010-06-16
GUANGDONG MEIWEIXIAN FLAVORING & FOOD
View PDF0 Cites 27 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the deficiencies in the prior art and provide a method for preparing high-salt dilute soy sauce by fermenting immobilized cells. This method can not only improve the flavor of high-salt

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Method for preparing high-salt dilute soy sauce by immobilized cell fermentation:

[0025] (1) Take Torulopsis globosa, Saccharomyces rouxii, and Candida xeteri respectively, and activate them with a sucrose solution with a mass percentage concentration of 2% (W / W) at a constant temperature of 30°C to make each yeast strain Vitality is fully recovered, then expanded, centrifuged, diluted with sterile water for use, strain: sterile water = 1:5 (W / V).

[0026] (2) Inoculate Tetradococcus sojae strains into skim milk medium to activate more than 3 times to fully recover the vitality of the strains, then expand the culture and centrifuge, dilute with sterile water for later use, strains: sterile water = 1 : 20 (W / V).

[0027] (3) The traditional high-salt dilute soy sauce fermentation method was used to prepare the high-salt dilute soy sauce stock solution fermented for 60 days, and set aside.

[0028] (4) The preparation method of strain immobilized particles: the bacter...

Embodiment 2

[0034] Method for preparing high-salt dilute soy sauce by immobilized cell fermentation:

[0035] (1) Take Torulopsis globosa, Saccharomyces rouxii, and Candida xeteri respectively, and activate them with a sucrose solution with a mass percentage concentration of 2% (W / W) at a constant temperature of 30°C to make each yeast strain The vitality is fully restored, then expanded, centrifuged, and diluted with sterile water for use, strain: sterile water = 1:4 (W / V).

[0036] (2) Inoculate Tetradococcus sojae strains into skim milk medium to activate more than 3 times to fully recover the vitality of the strains, then expand the culture and centrifuge, dilute with sterile water for later use, strains: sterile water = 1 : 15 (W / V).

[0037] (3) The traditional high-salt dilute soy sauce fermentation method was used to prepare the high-salt dilute soy sauce stock solution fermented for 70 days, and set aside.

[0038] (4) The preparation method of strain-immobilized particles: the...

Embodiment 3

[0044] Method for preparing high-salt dilute soy sauce by immobilized cell fermentation:

[0045] (1) Take Torulopsis globosa, Saccharomyces rouxii, and Candida xeteri respectively, and activate them with a sucrose solution with a mass percentage concentration of 2% (W / W) at a constant temperature of 30°C to make each yeast strain Vitality is fully recovered, then expanded, centrifuged, diluted with sterile water for use, strain: sterile water = 1:6 (W / V).

[0046] (2) Inoculate Tetradococcus sojae strains into skim milk medium to activate more than 3 times to fully recover the vitality of the strains, then expand the culture and centrifuge, dilute with sterile water for later use, strains: sterile water = 1 : 25 (W / V).

[0047] (3) The traditional high-salt dilute soy sauce fermentation method was used to prepare the high-salt dilute soy sauce stock solution fermented for 90 days, and set aside.

[0048] (4) The preparation method of strain-immobilized particles: the bacter...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for preparing a high-salt dilute soy by adopting immobilized cell fermentation, which comprises the following steps of: 1. preparing a soy by using a traditional high-salt dilute fermentation method and preparing a soy stock solution through fermentation for 60-90 days for standby; 2. fetching four strains of activated torulopsis, zygosaccharomyces rouxii, shengxiangsaite candida and soy tetrads to respectively prepare immobilized cell particles; 3. compounding the prepared immobilized cell particles of the four strains of the torulopsis, the zygosaccharomyces rouxii, the shengxiangsaite candida and the soy tetrads in the step 2 to obtain mixed immobilized cell particles; then inoculating the mixed immobilized cell particles into the high-salt dilute fermentation soy stock solution obtained in the step 1 for fermentation; and 4. after fermentation is finished, separating the maturely fermented high-salt dilute fermentation soy and the mixed immobilized cell particles to obtain a finished product of the high-salt dilute fermentation soy. The method not only can enhance the taste of the high-salt dilute soy, but also shortens the period of soy fermentation and overcomes the defects of long fermentation period, low equipment utilization ratio and higher production cost of the high-salt dilute fermentation method.

Description

technical field [0001] The invention relates to a method for preparing high-salt dilute soy sauce, in particular to a method for preparing high-salt dilute soy sauce by fermenting immobilized cells. Background technique [0002] Soy sauce is a condiment with a long history. At present, domestic soy sauce brewing methods mainly include high-salt dilute fermentation method and low-salt solid-state fermentation method. The low-salt solid-state fermentation method has a short fermentation period, but the product flavor is far inferior to the high-salt dilute state fermentation method. The high-salt dilute state brewing method uses soybeans and flour as the main ingredients, is fermented by microorganisms such as Aspergillus oryzae to make koji, and is brewed by using the fermentation method of high-salt dilute state natural exposure to dew. The fermentation process of the high-salt dilute state fermentation process mainly has two stages of biochemical changes: the first stage i...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/238A23L27/50
Inventor 杨明泉贾爱娟张庆宇陈穗刘占曾亚丽高听明胡锋吴广泉
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap