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Method for producing composite baste through mixed solid state fermentation

A solid-state fermentation and sauce technology, applied in application, food preparation, food science and other directions, can solve problems such as large differences in composition and tissue composition, differences in biodegradability, etc., to achieve rich nutrition, reduce production costs, and reduce conditions. Effect

Inactive Publication Date: 2012-07-04
SHANDONG JIANZHU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the composition and tissue composition of scallop waste and Antarctic krill protein are quite different, and there are differences in biodegradability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Preparation of Antarctic krill brewing powder

[0032] Get commercially available Antarctic krill powder (moisture content is 8%-12%, fineness is 40-80 order), with alcohol as solvent (by weight Antarctic krill powder: alcohol=1: 3) at 12 ℃ Extract for 50 minutes to separate the fat components, and obtain Antarctic krill brewing powder with protein content ≥ 65%, nucleic acid content ≥ 0.7%, fat content ≤ 0.5% and moisture content ≤ 4% for later use;

[0033] (2) Expanded cultivation of production song species

[0034] ① Culture medium and preparation

[0035] Strain slant medium: 5°Bé wort agar. Production method: Take barley malt and grind it, add 4 times the weight of water, stir well, keep warm at 58-60°C for 3-6 hours, complete saccharification, and filter to obtain wort. Adjust to the desired degree of Baume with water, sub-package, 0.8Kg / cm 2 After 30 minutes of high-pressure steam sterilization, it was ready for use.

[0036] Triangular flask, koji box ...

Embodiment 2

[0052] (1) Preparation of Antarctic krill brewing powder

[0053] Get commercially available Antarctic krill powder (moisture content is 8%-12%, fineness is 40-80 order), with alcohol as solvent (by weight Antarctic krill powder: alcohol=1: 2.8) at 10 ℃ Extract for 70 minutes to separate the fat components, and obtain Antarctic krill brewing powder with protein content ≥ 65%, nucleic acid content ≥ 0.7%, fat content ≤ 0.5% and moisture content ≤ 4% for later use;

[0054] (2) Expanded cultivation of production song species

[0055] ① Culture medium and preparation

[0056] Strain slant medium: 5°Bé wort agar. Production method: Take barley malt and grind it, add 4 times the weight of water, stir well, keep warm at 58-60°C for 3-6 hours, complete saccharification, and filter to obtain wort. Adjust to the desired degree of Baume with water, sub-package, 0.8Kg / cm 2 After 30 minutes of high-pressure steam sterilization, it was ready for use.

[0057] Triangular flask, koji bo...

Embodiment 3

[0073] (1) Preparation of Antarctic krill brewing powder

[0074] Get commercially available Antarctic krill powder (moisture content is 8%-12%, fineness is 40-80 order), with alcohol as solvent (by weight Antarctic krill powder: alcohol=1: 3.2) at 15 ℃ Extract for 60 minutes to separate the fat components, and obtain Antarctic krill brewing powder with protein content ≥ 65%, nucleic acid content ≥ 0.7%, fat content ≤ 0.5% and moisture content ≤ 4% for later use;

[0075] (2) Expanded cultivation of production song species

[0076] ① Culture medium and preparation

[0077] Strain slant medium: 5°Bé wort agar. Production method: Take barley malt and grind it, add 4 times the weight of water, stir well, keep warm at 58-60°C for 3-6 hours, complete saccharification, and filter to obtain wort. Adjust to the desired degree of Baume with water, sub-package, 0.8Kg / cm 2 After 30 minutes of high-pressure steam sterilization, it was ready for use.

[0078] Triangular flask, koji bo...

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Abstract

The invention discloses a method for producing composite baste through mixed solid state fermentation and belongs to the field of biotechnology and biological engineering. Antarctic krill is used as raw materials, Aspergillus oryzae CICC 2247, aspergillus niger CICC 40384 and aspergillus oryzae are respectively subjected to inclined plane culture, triangular flask amplification culture and yeast box amplification culture, then, yeast seeds are subjected to co-culture to obtain production yeast materials, next, common salt water, barley roots and rosin active yeasts are added for composite fermentation, and products are obtained through post treatment. The produced composite baste has the advantages that the shape is round and full, the color is brownish red, the sauce fragrance is intense, the shrimp fresh flavor is obvious, the fresh fragrance is intense and permanent, the total amino acid is 8550 to 8600 mg / 100g, the necessary amino acid is 3200 to 3250mg / 100g, the taurine is 450 to480 mg / 100g, and the flavor nucleotides is 45 to 50mg / 100g.

Description

technical field [0001] The invention relates to a method for fermenting and producing compound seasoning sauce using Antarctic krill as a raw material, in particular to a method for preparing compound seasoning sauce by mixing solid-state fermentation of Aspergillus oryzae, Aspergillus niger and active aroma-producing yeast with Antarctic krill as the main raw material. It belongs to the field of biotechnology and bioengineering. Background technique [0002] Shrimp is mainly divided into freshwater shrimp and seawater shrimp. Freshwater prawns include freshwater prawns, river prawns, grass prawns, crayfish, etc.; Shrimp meat is tender and delicious, suitable for all ages, and is very popular. Shrimp is rich in animal protein, taurine that can lower human serum cholesterol, and also rich in trace elements such as potassium, iodine, magnesium, phosphorus, zinc, calcium, and vitamin A. The fat content of shrimp is high in unsaturated fatty acids . In 2007, the global shrim...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/23A23L27/24
Inventor 张春明栾兴社
Owner SHANDONG JIANZHU UNIV
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