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Protease generating strain amplification method and method for increasing content of amino-acid-state nitrogen in vinegar

A technology for producing protease and strains, applied in the field of increasing amino acid nitrogen in vinegar, can solve environmental problems such as pollution, waste of nutrients, etc., and achieve the effects of promoting reproduction and metabolism, reducing production costs, and reasonable design

Active Publication Date: 2014-04-30
山西金龙鱼梁汾醋业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the waste of nutrients in vinegar production waste and its pollution to the environment, increase the content of amino acid nitrogen in vinegar, highlight the fresh and fragrant flavor characteristics of vinegar, and provide a kind of The protein raw material and vinegar grains are used as part of the culture medium and the expansion method of protease-producing bacteria is used again to produce vinegar and can increase the amino acid nitrogen content.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for expanding and cultivating protease-producing strains, comprising the steps of:

[0027] (1) Commercially available soybeans, soaked in water for 8 hours in winter, 4-5 hours in spring and autumn, and 2-3 hours in summer, the quality of soybeans will increase by 50%.

[0028] (2) Wash the soaked soybeans, drain for 30 minutes, put them in a pressure steamer at a pressure of 0.2 MPa, and cook for 45 minutes. At this time, the soybeans are brown, soft and full of aroma, and they are ready for use.

[0029] (3) After the vinegar drenched with vinegar, spread out and dry for 5 hours, and set aside.

[0030] (4) Commercially available bran, mixed with the above-mentioned vinegar grains at a ratio of 1:1, watered to 45% of the clinker moisture (clinker water content), mixed evenly, steam sterilized at 0.1MPa for 20min, and set aside.

[0031] (5) Mix the sterilized soybean, bran and vinegar grains in a ratio of 2:3, spread out and cool down to 32°C for later use....

Embodiment 2

[0036] A method for expanding and cultivating protease-producing strains, comprising the steps of:

[0037] (1) Commercially available soybeans are soaked in clear water for 8 hours in winter, 4 to 5 hours in spring and autumn, and 2 to 3 hours in summer. The quality of soybeans increases by 40%.

[0038] (2) Wash the soaked soybeans, drain for 30 minutes, put them in a pressure steamer at a pressure of 0.2 MPa, and cook for 45 minutes. At this time, the soybeans are brown, soft and full of aroma, and they are ready for use.

[0039] (3) After the vinegar drenched with vinegar, spread out and dry for 5 hours, and set aside.

[0040] (4) Commercially available bran, mixed with the above-mentioned vinegar grains at a ratio of 1:1, watered to 40% of the clinker moisture, mixed evenly, steam sterilized at 0.1MPa for 20min, and set aside.

[0041] (5) Mix the sterilized soybean, bran and vinegar grains in a ratio of 2:3, spread out and cool down to 30°C for later use.

[0042] (6...

Embodiment 3

[0046] A method for expanding and cultivating protease-producing strains, comprising the steps of:

[0047] (1) Commercially available soybeans are soaked in clear water for 8 hours in winter, 4 to 5 hours in spring and autumn, and 2 to 3 hours in summer. The quality of soybeans increases by 45%.

[0048] (2) Wash the soaked soybeans, drain for 30 minutes, put them in a pressure steamer at a pressure of 0.2 MPa, and cook for 45 minutes. At this time, the soybeans are brown, soft and full of aroma, and they are ready for use.

[0049] (3) After the vinegar drenched with vinegar, spread out and dry for 5 hours, and set aside.

[0050] (4) Commercially available bran, mixed with the above-mentioned vinegar grains at a ratio of 1:1, watered to 50% of the clinker moisture, mixed evenly, steam sterilized at 0.1MPa for 20min, and set aside.

[0051] (5) Mix the sterilized soybean, bran and vinegar grains in a ratio of 2:3, spread out and cool down to 31°C for later use.

[0052] (6...

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PUM

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Abstract

The invention relates to the field of vinegar production and particularly relates to a method for increasing the content of amino-acid-state nitrogen in vinegar. The method comprises the steps of amplifying protease generating strains by using vinegar residue, and applying the amplified protease generating strains to alcoholic fermentation, thereby increasing the content of the amino-acid-state nitrogen in the vinegar. According to the method, the protease generating strains are amplified by the vinegar residue and then are applied to vinegar brewing, so that the vinegar residue can supply a carbon source and a nitrogen source, which are required for the growth of the strains, to the strains, can loosen a culture medium as a packing medium, plays a role in ventilating and promotes the propagation and metabolism of aerobes, partial vinegar residue resources can be recycled, the waste is changed into the valuable, and the production cost of vinegar enterprises is reduced.

Description

technical field [0001] The invention relates to the field of vinegar production, in particular to a method for expanding and cultivating protease-producing strains from vinegar grains and using them in alcoholic fermentation to further increase amino acid nitrogen in vinegar. Background technique [0002] Amino acid nitrogen refers to the content of nitrogen in the form of amino acids, which is generally the main flavor substance in soy sauce products, and its content is generally used as one of the standards for evaluating the quality of soy sauce products. the better. In recent years, amino acid nitrogen has also been used to evaluate the flavor components of vinegar. Vinegar with high amino acid nitrogen content has a prominent umami taste. Therefore, increasing the amino acid nitrogen content in vinegar plays an important role in improving the quality of vinegar. role. In order to ensure the safety of vinegar products and the standardized production of the industry, hi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12J1/04C12R1/69C12R1/685
Inventor 张茜赵红年
Owner 山西金龙鱼梁汾醋业有限公司
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