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Method for improving acid proteinase activity of soy yeast

An acid protease, Daqu technology, applied in the direction of food ingredients containing natural extracts, food ingredients containing inorganic compounds, food preparation, etc., can solve problems such as poor economic benefits, environmental pollution, waste of resources, etc. The effect of promoting secretion

Active Publication Date: 2014-05-21
广州市番禺东海调味食品有限公司
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

Pantothenic acid is a water-soluble vitamin and an important coenzyme—a component of coenzyme A. Li Jiaming formulated it with other compounds to make a biological hormone liquid, which is used in the production of koji wine, which can increase the aroma of the wine and improve the quality of the wine. Yield rate (“Application of biohormones in winemaking industry” (patent application number: 91108319.7)); tomato pomace is a by-product of tomato processing, which is a mixture of tomato skin, tomato seeds, tomato pulp and other residues, rich in various microorganisms The nutritional factors required for growth, due to the strong seasonality of tomato pomace production and the concentrated production time, a large amount of tomato pomace is directly fed to animals or applied to the soil as fertilizer without effective treatment, which not only has poor economic benefits, but also causes a huge waste of resources. and serious environmental pollution problems

Method used

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  • Method for improving acid proteinase activity of soy yeast

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1 Preparation of tomato pomace extract, inorganic salt mixture and seed koji

[0017] Preparation of tomato pomace extract: tomato pomace obtained from tomato juice or tomato paste manufacturers, dried in vacuum microwave until water content <5%, crushed through 80-mesh sieve, then extracted with 20 times mass ratio aqueous solution at 90°C for 2 hours , and filtered to obtain the extract.

[0018] Preparation of inorganic salt mixture: weigh 70mg CuSO 4 ·5H 2 O, 50mg ZnSO 4 ·7H 2 O, 75mg FeSO 4 ·7H 2 O, 50mg KH 2 PO 4 Dissolve in 100mL of 0.2M hydrochloric acid solution.

[0019] Preparation of seed koji: Aspergillus oryzae Huyao 3.042 is used to prepare seed koji. The number of koji spores should be more than 5 billion per gram of koji (dry basis), and the germination rate of spores should not be lower than 90%.

Embodiment 2

[0021] (1) Take a certain amount of soybeans to remove impurities, weigh them, soak them, and then steam them at 0.12MPa for 8 minutes.

[0022] (2) Add pantothenic acid equivalent to 0.10% of soybean weight to the cooked soybeans, mix well with 3% tomato pomace extract, 1.25% inorganic salt mixture, 20% flour and 0.3% seed koji After that, send it into the Quchi and spread it loosely;

[0023] (3) The temperature in the bending room is controlled at 28-30°C, the relative humidity is controlled at 90-95%, and the product temperature is controlled at 32-34°C by intermittent ventilation. Spraying concentration is 5% pantothenic acid aqueous solution, carry out two turnings in total. After 48 hours of koji making, the koji was released, and its acid protease activity reached 1524U / g.

[0024] (4) Add brine to the finished koji in proportion and pump it into the fermentation tank to brew soy sauce by high-salt solid-state method. The protein utilization rate of soy sauce raw mat...

Embodiment 3

[0026] (1) Take a certain amount of soybeans to remove impurities, weigh them, soak them, and cook them at 0.16MPa for 5 minutes under pressure.

[0027] (2) Add pantothenic acid equivalent to 0.15% of soybean weight to the cooked soybeans, mix with 5% tomato pomace extract, 1.25% inorganic salt mixture, 25% flour and 0.5% seed koji After that, send it into the Quchi and spread it loosely;

[0028] (3) The temperature in the bending room is controlled at 28-30°C, the relative humidity is controlled at 90-95%, the temperature of the ventilation control product is 32-34°C, and the bending is performed when cracks appear on the surface of the bending material. Spray concentration is 5% pantothenic acid aqueous solution, carry out two times of song turning altogether. After 44 hours of koji making, the koji was released, and its acid protease activity reached 1635U / g.

[0029] (4) Add brine to the finished koji in proportion and pump it into the fermentation tank to brew soy sau...

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Abstract

The invention discloses a method for improving acid proteinase activity of soy yeast. The method comprises the following steps: adding 0.10-0.20% of pantothenic acid, 3-5% of a tomato pomace extractive and 1.25-1.5% of an inorganic salt mixed solution into yeast based on the weight of dry soybeans, and meanwhile spraying a 5%(w / v) pantothenic acid solution to the yeast in turning the yeast so as to achieve the aim of improving the acid proteinase activity of the soy yeast. According to the invention, the acid proteinase activity in the soy formed yeast can be improved by 43.9-61.3% by adding the safe and nontoxic pantothenic acid, food processing waste materials (namely tomato pomace extractive solution) as well as the inorganic salt solution on the basis of not changing an original soy yeast preparation technology; the raw material protein utilization ratio and the amino acid nitrogen generation ratio of soy increase; the soy product quality is improved obviously; meanwhile the production cost is reduced; the economical benefit is obvious.

Description

technical field [0001] The invention belongs to the technical field of food fermentation and brewing, and in particular relates to a method for improving the activity of soy sauce Daqu acid protease. Background technique [0002] Brewing soy sauce is the process of using various enzymes produced by microorganisms in the koji making process to hydrolyze the protein and starch in the raw materials to form the unique color, aroma, taste, body and other components of soy sauce. According to different production processes, my country's brewed soy sauce is divided into two categories: high-salt dilute state and low-salt solid state. The soy sauce brewed in the high-salt dilute state is of higher quality, representing the main direction of the development of the soy sauce industry. At present, the soy sauce strain commonly used by my country's soy sauce brewing enterprises is Aspergillus oryzae Huyao 3.042, which has the advantages of fast growth, high spore production, and rich en...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
CPCA23L27/50A23L33/10A23L33/105A23V2002/00A23V2250/21A23V2250/15A23V2250/705
Inventor 田玉庭郑宝东曾红亮刘文聪张怡伍鸿强曾绍校
Owner 广州市番禺东海调味食品有限公司
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