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Xanthomonas campestris and method for preparing xanthan gum specially used for soy sauce thereby

The technology of Xanthomonas and xanthan gum is applied in the field of Xanthomonas and the preparation of special xanthan gum for soy sauce. Achieve the effects of excellent solubility and stability, fast dissolution and fast hydration

Active Publication Date: 2012-07-11
ORDOS ZHONGXUAN BIOCHEM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The xanthan gum obtained by this process has poor coloring ability, slow dissolution rate, and easy to form granular insoluble matter, which affects the sensory perception of soy sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] a. Fermentation step: Inoculate the above-mentioned Xanthomonas in the fermenter, the inoculation ratio is 1:10, the volume ratio of the strain amount and the fermentation medium is 1:10, and the composition of the fermentation medium is (by weight): cornstarch 4.0% , 0.25% of soybeans, 0.02% of light grade calcium carbonate, and tap water for the balance, the pH of the fermenter is 6.5, and the aseptic fermentation is carried out in the early stage;

[0022] b. Disinfection step: pump the fermented fermentation liquid into the temporary storage tank, and then sterilize each connecting pipeline, and the disinfection time is greater than or equal to 30 minutes;

[0023] c. Primary extraction: Turn on the feeding pump to pump the fermentation liquid into the primary reaction kettle, then pump food-grade ethanol with a purity of 88% into the primary reaction kettle to mix and extract the ethanol with the fermentation liquid. The volume ratio to the fermentation broth is 1:...

Embodiment 2

[0028] The method that Xanthomonas of the present invention is used for preparing special xanthan gum for soy sauce comprises the following steps:

[0029] a. Fermentation step: Inoculate the above-mentioned Xanthomonas in the fermenter, the inoculation ratio is 1:10, the volume ratio of the strain amount and the fermentation medium is 1:10, and the composition of the fermentation medium is (by weight): cornstarch 4.5% , 0.27% of soybeans, 0.022% of light grade calcium carbonate, and tap water for the balance, the pH of the fermenter is 7.0, and the aseptic fermentation is carried out in the early stage;

[0030] b. Disinfection step: pump the fermented fermentation liquid into the temporary storage tank, and then sterilize each connecting pipeline, and the disinfection time is greater than or equal to 30 minutes;

[0031] c. Primary extraction: Turn on the feeding pump to pump the fermentation liquid into the primary reaction kettle, then pump food-grade ethanol with a purity...

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PUM

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Abstract

The invention belongs to the technical field of production of xanthan gum, in particular to a xanthomonas campestris and a method for preparing the xanthan gum specially used for soy sauce thereby. The xanthomonas campestris is collected in the general microorganism center of China committee for culture collection of microorganisms, the collection date is February 1st 2010, the collection number is CGMCC No. 3623, and the classification name is Xanthomonassp. The preparation method of the xanthan gum comprises fermentation step, disinfection step, primary extraction, primary separation, secondary extraction and secondary separation. The xanthomonas campestris has high sugar conversion rate and strong gum-producing capability in practical production, the produced xanthan gum has fast hydration speed and does not easily form the granule shape, the prepared xanthan gum improves the coloring capability and fast dissolving speed, has no precipitate formation and greatly improves the appearance of sauce.

Description

technical field [0001] The invention belongs to the technical field of xanthan gum production, and in particular relates to a xanthan bacteria and a method for preparing xanthan gum special for soy sauce. Background technique [0002] Xanthan gum is the best thickening stabilizer for soy sauce, which can enhance the coloring ability of soy sauce, prevent the soy sauce from sedimentation, and make the soy sauce have the effect of thick hanging bottle. [0003] At present, the production process of xanthan gum used in soy sauce on the market is: using Xanthomonas campestris, using corn and soybeans as raw materials for aseptic fermentation, then mixing the fermented liquid with alcohol, washing, and fully mixing and dehydrating. The fermentation liquid is poured into the centrifuge for centrifugation; then the obtained material is fully mixed with alcohol again, the mixed material liquid is injected into the centrifuge, and the separated material is sent to the molding machine...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12P19/06C12R1/64
Inventor 翟汉涛赵志强
Owner ORDOS ZHONGXUAN BIOCHEM