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Compound enzyme preparation and application of same in fermentation primary residue of soy sauce

A composite enzyme preparation and a composite protease technology are applied to the composite enzyme preparation and its application in soy sauce fermentation slag to achieve the effects of reducing production costs and improving flavor

Inactive Publication Date: 2012-06-13
广州东俊瑞宝科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to overcome the difficulties of the prior art, and the purpose is to provide a compound enzyme used in soy sauce production, which can effectively increase the content of amino nitrogen and solids in soy sauce when added to soy sauce fermentation head dregs preparation

Method used

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  • Compound enzyme preparation and application of same in fermentation primary residue of soy sauce
  • Compound enzyme preparation and application of same in fermentation primary residue of soy sauce
  • Compound enzyme preparation and application of same in fermentation primary residue of soy sauce

Examples

Experimental program
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Effect test

Embodiment 1

[0027] The weight percent of each component for preparing the compound enzyme preparation is: 5% amylase, 60% compound protease, 20% cellulase, 10% pectinase, and 5% beta-glucanase. The compound protease is composed of papain, neutral protease and trypsin with a mass ratio of 5:5:1.

[0028] The preparation method is as follows: each component is processed through a 60-mesh sieve, and then put into a V-shaped dry granule mixer in proportion for mixing and compounding, and then packaged to become a product.

Embodiment 2

[0030] The percentage by weight of each component for preparing the compound enzyme preparation is: amylase 7%, compound protease 58%, cellulase 17%, pectinase 15%, β-glucanase 3%. The compound protease is composed of papain, neutral protease and trypsin with a mass ratio of 5:5:1.

[0031] The preparation method is the same as in Example 1.

Embodiment 3

[0033] The weight percent of each component for preparing the compound enzyme preparation is: amylase 3%, compound protease 65%, cellulase 16%, pectinase 12%, β-glucanase 4%. The compound protease is composed of papain, neutral protease and trypsin with a mass ratio of 5:5:1.

[0034] The preparation method is the same as in Example 1.

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Abstract

The invention discloses a compound enzyme preparation and application of the same in fermentation primary residue of soy sauce. The compound enzyme preparation is prepared by the following components by weight: 3 to 8% of amylase, 50 to 70% of composite protease, 15 to 35% of cellulase, 10 to 20% of pectase and 2 to 5% of beta-glucanase. The invention also discloses application of the compound enzyme preparation in fermentation primary residue of soy sauce for improving yield of protein. According to the invention, the compound enzyme preparation is dissolved in water and then added into soy sauce residue (primary residue) obtained after first soy sauce is extracted from soy sauce brewed through natural sun-curing or insulating fermentation, which allows starch, fiber, pectin and beta-glucan, which bond with protein in the primary residue, to be effectively decomposed, thereby decomposing the protein in the primary residue into amino acids and increasing the content of amino nitrogen and solids in the soy sauce. The compound enzyme preparation provided in the invention can effectively supplement an insufficient enzyme system in soy sauce residue, improve yield of the raw material protein in production of the soy sauce and reduce production cost for the soy sauce.

Description

[0001] technical field [0002] The invention belongs to the field of food biotechnology, in particular to a compound enzyme preparation and its application in soy sauce fermentation head dregs. Background technique [0003] Soy sauce, commonly known as soy sauce, is mainly brewed from soybeans (or soybean bran), starch, wheat, and salt through processes such as koji making and fermentation. The production process of soy sauce is: soybean (or soybean bran) is soaked, washed, steamed, cooled, mixed with flour and introduced with microbial strains (Aspergillus oryzae), and made into koji under suitable conditions, and then added with salt water to make koji. Chengsheng soy mash, natural drying and natural fermentation for about three months; heat preservation fermentation at 45 ℃ constant temperature for 25 days to mature, and then press to extract the sauce liquid, after concentration, sterilization and filtration, the soy sauce product is obtained . [0004] In the early s...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L27/50
Inventor 杨亿芝钟肖琼陈沃洪梁朗都
Owner 广州东俊瑞宝科技有限公司
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