Active dry saccharomyces rouxii and production method thereof and prepared sauce product and method thereof

A technology of active dry yeast and Luxie yeast, which is applied in the field of Luxie active dry yeast, can solve the problems of being unsuitable for large-scale production, cumbersome operation, and poor production stability, so as to reduce the frequency of production instability, improve the aroma of alcohol esters, The effect of simplifying the production process

Active Publication Date: 2013-10-30
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, some large-scale soy sauce and sauce brewing factories use self-cultivation to add Saccharomyces rouxii to the soy sauce grains, and have achieved certain results. Poor stability and other disadvantages
There are still many soy sauce and sauce brewing enterprises, because there is no commercial yeast that is professionally used in the sauce industr...

Method used

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  • Active dry saccharomyces rouxii and production method thereof and prepared sauce product and method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0108] 1) Slant strain culture: Inoculate the Lu's yeast strain on a wort agar solid slant with a sugar content of 5% by weight and a pH value of 4, and cultivate at 24°C for 24 hours to obtain a slant yeast strain;

[0109] 2) First-level liquid seed F bottle culture: Inoculate 1 loop of the slant yeast strain from step 1) into 100ml bottle F with a sugar content of 5% by weight and a pH value of 4, and cultivate at 24°C In 24 hours, about 100ml of first-level liquid seed culture solution is obtained;

[0110] 3) Cultivation of the second-level liquid seed in a Cartesian tank: inoculate the first-level liquid seed culture solution of step 2) into a Carterian tank with a pH of 4 containing 10L of wort with a sugar content of 5% by weight. Cultivate for 15 hours at 24°C to obtain about 10L of secondary liquid seed culture solution;

[0111] 4) Fermentation tank seed culture: inoculate the secondary liquid seed culture solution to 1m 3 The starch hydrolyzed sugar with a sugar content ...

Embodiment 2

[0119] 1) Slant strain culture: inoculate the Lu's yeast strain on a wort agar solid slant with a sugar content of 20% by weight and a pH of 5, and cultivate at 35°C for 48 hours to obtain a slant yeast strain;

[0120] 2) First-level liquid seed F bottle culture: inoculate 6 loops of the slant yeast strain from step 1) into 250 wort F bottle with a sugar content of 20% by weight and a pH of 5, and cultivate at 35°C After 48 hours, about 250ml of first-level liquid seed culture solution was obtained;

[0121] 3) Cultivation of the second-level liquid seed in a Cartesian tank: inoculate the first-level liquid seed culture solution of step 2) into a Carterian tank containing 20L of sugar cane molasses with a sugar content of 20% by weight and a pH of 5, Cultivate at 35°C for 48 hours to obtain a secondary liquid seed culture solution;

[0122] 4) Fermentation tank seed culture: inoculate the secondary liquid seed culture solution to 3m 3 Sugar cane molasses with a sugar content of 20%...

Embodiment 3

[0129] 1) Slant strain culture: inoculate the Lu's yeast strain on a wort agar solid slant with a sugar content of 10% by weight and a pH value of 6, and cultivate at 30°C for 36 hours to obtain a slant yeast strain;

[0130] 2) First-level liquid seed F bottle culture: Inoculate 4 loops of the slant yeast strain from step 1) into 500ml bottle F with a sugar content of 10% by weight and a pH of 6 and cultivate at 30°C Within 36 hours, about 500ml of first-level liquid seed culture solution was obtained;

[0131] 3) Secondary liquid seed Cartridge culture: Inoculate the primary liquid seed culture solution of step 2) into 40L of a mixture of wort and beet molasses with a sugar content of 10% by weight, and a pH of 6 Cultivate for 30 hours at 30°C in a pottery tank to obtain a secondary liquid seed culture solution;

[0132] 4) Fermentation tank seed culture: inoculate the secondary liquid seed culture solution to 5m 3 A mixture of starch hydrolyzed sugar and beet molasses (1:1) with ...

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Abstract

The invention relates to an active dry saccharomyces rouxii. The total cellular score of the dry saccharomyces rouxii is 300-500 hundred million per gram, the cell viability is 50-85 percent, the moisture content is 4-6 percent, and the sodium-chloride-resistant concentration is more than or equal to 16 percent. The invention also relates to a method for preparing the active dry saccharomyces rouxii. The method comprises the following steps of: inoculating the saccharomyces rouxii into a culture solution with the sugar content of 5-20 percent; inoculating an obtained seed culture solution into a seed fermentation tank containing a nutritional source, and introducing sterile air into the culture solution with the sugar content of 5-20 percent for culturing, thus obtaining a fermentation tank seed culture solution; inoculating the obtained fermentation tank seed culture solution into the fermentation tank, feeding a sugar source with the sugar content of 15-30 weight percent, supplementing the nutritional source, and introducing the sterile air for culturing under the condition of the temperature of 24-35 DEG C, thus obtaining a feeding culture solution; separating; and molding and drying to obtain saccharomyces rouxii granules. The invention also relates to a sauce product prepared by using the active dry saccharomyces rouxii, as well as a preparation method of the sauce product.

Description

Technical field [0001] The invention relates to a Lu's active dry yeast, in particular to a production method of Lu's active dry yeast. Background technique [0002] Soy sauce is a product of the comprehensive action of Aspergillus, yeast, bacteria and other microorganisms. When soy sauce is brewed, the enzymes and metabolites produced by these microorganisms are used to form the color and fragrance components of soy sauce. The flavor of soy sauce is closely related to yeast. Salt-tolerant yeast can multiply at higher salt concentration, and produce alcohol and aldehyde aromas such as ethanol and succinic acid in the fermentation of soy sauce; nitric acid assimilating yeast can generate trace amounts of 4-ethyl Guaiacol and p-ethylphenol, etc. In addition to the production of carbonyl compounds, acetals, sulfur-containing compounds and other aroma components, yeasts also participate in the production of amino acids and organic acids present in soy sauce to a large extent. Yeast...

Claims

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Application Information

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IPC IPC(8): C12N1/18A23L1/238A23L1/24C12R1/865A23L27/50A23L27/60
Inventor 雷锦成俞学锋李知洪余明华姚鹃常煦刘代武
Owner ANGELYEAST CO LTD
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