Method for preparing soy sauce for enhancing flavor

A soy sauce and flavor technology, applied in the field of fermentation engineering, can solve the problems of increasing enterprise technology and cost, single beneficial microorganisms, insufficient flavor substances of brewed soy sauce, etc., and achieve good taste and aroma and low cost

Active Publication Date: 2012-05-02
FOSHAN HAITIAN FLAVOURING & FOOD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is that in order to solve the beneficial microorganisms in the existing soy sauce song, which leads to the lack of flavoring substances in the brewing soy sauce, it is necessary to add yeast and add a certain amount of flavor substances in the soy sauce fermentation process, increase corporate craftsmanship and cost, etc. Problem, the present invention provides a flavor-enhancing soy sauce preparation method that can improve the flavor of soy sauce at a lower cost

Method used

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  • Method for preparing soy sauce for enhancing flavor
  • Method for preparing soy sauce for enhancing flavor
  • Method for preparing soy sauce for enhancing flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Saccharomyces cerevisiae was activated and cultured on a slant surface and expanded to maturity to obtain a yeast culture solution. The culture solution was centrifuged at a centrifugal speed of 5000r / min for 30 minutes to collect the bacteria, and the bacteria were mixed with flour 5 times its weight. The flour contained Glucose, the content of glucose in the flour will make the glucose weight percentage in the final koji material be 0.01‰, press 10 3 ~10 5 Yeast / g koji material, mixed with Aspergillus oryzae, conventional bran koji operation. Select the Aspergillus oryzae strain with a germination rate of 90%, and the total number of yeast in the yeast culture solution is ≥1.0×10 8 , the number of live yeasts accounts for more than 90%, the temperature in the early stage of koji making is controlled at 32°C, and the humidity is controlled at more than 90%. After 15 hours from the start of koji making, the koji is turned over. Stir once a day, stir three times in tot...

Embodiment 2

[0033] Zygomyces rouckeri slant activation culture and expansion to maturity, centrifuge the culture solution at a centrifugal speed of 3000r / min for 10min, collect the bacteria, mix the bacteria with 8 times its weight of flour, the flour contains glucose, flour The content of glucose in the medium will make the glucose weight percent composition in the final koji material be 0.05‰, then by 10 3 ~10 5 Yeast / g koji material, mixed with Aspergillus oryzae, conventional bran koji operation. Regular aeration during the fermentation process is conducive to the proliferation of yeast and alcoholic fermentation. Select the Aspergillus oryzae strain with a germination rate of 90%, and the total number of yeast in the yeast culture solution is ≥1.0×10 8 , the number of live yeast accounts for more than 90%, the temperature in the early stage of koji making is controlled at 34 ℃, the humidity is controlled at above 92%, the koji is turned over for 16 hours, after the koji making is f...

Embodiment 3

[0043] Saccharomyces cerevisiae and Zygomyces ruckeri were respectively activated and cultured and expanded to maturity. The culture medium was centrifuged at a centrifugal speed of 4000r / min for 20 minutes. After centrifugation, the bacteria were mixed with flour 10 times its weight. The flour contained glucose. The content of glucose in the flour should make the weight percentage of glucose in the final koji material be 0.05‰, and the addition amount of two kinds of yeasts, according to the test conclusions of embodiment 1 and embodiment 2, respectively use 2×10 3 and Saccharomyces cerevisiae / grams, 2×10 4 Mix a Zygomyces ruckeri / keji material with Aspergillus oryzae; the temperature in the early stage of koji making is controlled at 35°C, and a higher temperature is beneficial to the rapid growth of multiple strains, and the koji is turned for 14 hours, and then controlled at 30-35°C. The growth and metabolism of bacteria produce a large amount of heat and prevent high temp...

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Abstract

The invention discloses a method for preparing soy sauce for enhancing flavor. The method comprises the following steps of: precipitating liquid cultivated yeast, and collecting thalli centrifugally; mixing the collected yeast thalli with flour in an amount which is 5 to 10 times that of the weight of the yeast thalli uniformly, and mixing the mixture with a aspergillus oryzae mother culture uniformly; inoculating leaven to cultivate leaven, wherein the mixed ratio of the yeast to the leaven is 10<3>-10<5> yeasts / g leaven; and after the leaven is cultivated, fermenting by using saline, and stirring intermittently during the initial stage of fermentation. In the method, proper amount of yeast is added in the stage of leaven cultivation and inoculation, the total nitrogen and amino nitrogencontent of the soy sauce is the same as the prior art, the content of glutamic acid is increased by 15 to 30 percent, the content of alcohol is increased by 1 to 2 percent, and the mouthfeel and fragrance assessment are superior to the prior art, so the soy sauce prepared in low cost has a good mouthfeel and fragrance.

Description

technical field [0001] The invention relates to the technical field of fermentation engineering, in particular to a method for preparing soy sauce capable of enhancing flavor. Background technique [0002] At present, soy sauce is mainly produced by solid-state fermentation technology, that is, soybeans or defatted soybeans, wheat or bran are used as raw materials, fermented by Aspergillus oryzae to make solid rice koji, and then made into soy sauce through semi-solid fermentation. Koji making is the main process of brewing soy sauce. In the process of making koji, it is necessary to create the most suitable environment for the growth of Aspergillus oryzae, to ensure that beneficial microorganisms such as good Aspergillus oryzae can fully reproduce and develop, and at the same time reduce the reproduction of harmful microorganisms as much as possible. [0003] Traditional soy sauce brewing adopts natural cultivation and fermentation, and a huge microbial group is obtained f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 徐宁孙娟洪钦辉赵丽云黄文彪何涛陈永超
Owner FOSHAN HAITIAN FLAVOURING & FOOD CO LTD
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