Preparation method for peptide-enriched soy sauce
A soy sauce and peptide-rich technology, applied in the field of food processing, can solve problems such as no obvious effect, and achieve the effects of strong soy sauce aroma, delicious taste and simple production process
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Embodiment 1
[0027] (1) Mix 1 part by mass of soybean meal with 8 parts by mass of water, treat at 90°C for 30min, add 0.03 part of Novozymes Flavorzyme to hydrolyze the soybean protein to a degree of hydrolysis of 30.2%, heat treatment at 80°C for 30min to kill the enzyme , Get the soy protein hydrolysate.
[0028] (2) 1 mass part of soybean meal was cooked at 125°C for 5 minutes, mixed with 1 mass part of flour, and then inoculated with 0.02% (w / w) of Aspergillus oryzae by weight of soybean meal after cooling. The culture temperature was 28°C and humidity was 95%. The incubation time is 40h, and the result is a song;
[0029] (3) Mix Daqu with 4 times the weight of the soy protein hydrolysate, ferment for 60 days with the high-salt dilute soy sauce brewing method (GB18186-2000), squeeze and filter to obtain the soy sauce stock solution.
[0030] The fermentation process of the blank soy sauce sample is:
[0031] (1) 1 part by mass of soybean meal was cooked at 125°C for 5 minutes, mixed with 1 ...
Embodiment 2
[0034] (1) Mix 1 times the weight of soy protein concentrate with 8 parts of water, treat at 90°C for 30min, add 0.05 part of umami protease (Amano) to hydrolyze the soybean protein to a degree of hydrolysis of 36.1%, heat treatment at 95°C for 20min to inactivate the enzyme, and obtain soybeans Protein hydrolysate.
[0035] (2) 1 mass part of soybean meal is cooked at 125°C for 5 minutes, mixed with 0.6 mass part of flour, and then cooled, inoculated with Aspergillus oryzae with 0.04% (w / w) weight of soybean meal, and the culture temperature is 25°C and humidity is 95%. Cultivation time is 60h, get into song;
[0036] (3) Mix Daqu with 2 times the weight of soy protein hydrolysate, ferment for 60 days using the high-salt dilute soy sauce brewing method (GB18186-2000), squeeze and filter to obtain the soy sauce stock solution.
[0037] The fermentation process of the blank soy sauce sample is:
[0038] (1) 1 mass part of soybean meal is cooked at 125°C for 5 minutes, mixed with 0.6 m...
Embodiment 3
[0041] (1) Mix 1kg soy protein isolate with 15kg water, treat at 90℃ for 30min, add 60g fungal protease concentrate (Genencor) to hydrolyze to 39.6% soy protein hydrolysis degree, heat treatment at 85℃ for 25min to inactivate the enzyme, get the soy protein hydrolysate ;
[0042] (2) 1 mass part of soybeans were steamed at 125°C for 5 minutes, mixed with 1 mass part of flour, and then cooled, inoculated with Aspergillus oryzae of 0.08% (w / w) by weight of soybeans at a temperature of 28°C and a humidity of 95%. The incubation time is 40h, and the result is a song;
[0043] (3) Mix Daqu with 3 times the weight of soy protein hydrolysate, ferment for 60 days with high-salt dilute soy sauce brewing method (GB18186-2000), squeeze and filter to obtain soy sauce stock solution.
[0044] The fermentation process of the blank soy sauce sample is:
[0045] (1) 1 part by mass of soybean meal or soybeans were cooked at 125°C for 5 minutes, mixed with 1 part by mass of flour, and then cooled, ino...
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