Preparation method of soybean sauce flavored base material

A soy sauce flavor and base material technology, which is applied in the field of soy sauce and condiment production, can solve the problems not involved in the preparation method of flavor base material, achieve high ammonia nitrogen and total nitrogen content, increase ammonia nitrogen and total nitrogen content, and high yield Effect

Active Publication Date: 2014-07-02
GUANGDONG MEIWEIXIAN FLAVORING & FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned methods can all improve or improve the local flavor of soy sauce crude oil, but all do not relate to the preparation method of the flavor base material with typical soy sauce local flavor

Method used

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  • Preparation method of soybean sauce flavored base material

Examples

Experimental program
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Effect test

Embodiment 1

[0021] Using 50kg of baker's yeast as raw material, add water to make the mass percentage of baker's yeast in the liquid reach 20%, autolyze at 55°C for 12 hours to obtain yeast enzymatic solution; add phosphoric acid, wherein the mass ratio of phosphoric acid to yeast enzymatic solution is 1%. Treat in a high-pressure reactor at 120°C for 2.5 hours to obtain yeast extract; adjust the pH value of yeast extract to 6.5 with sodium hydroxide, add ethanol until the volume concentration of ethanol in the system reaches 30%, reflux extraction in the condenser tube, heat to boiling, and extract Keep slightly boiling during the process, the extraction time is 1 hour, remove insoluble impurities, and obtain the supernatant, which is vacuum concentrated to a solid content of 40% by weight, wherein the temperature during the concentration is controlled at 55-58 ° C, the vacuum degree is controlled At 0.05-0.06 MPa, a soy sauce flavor base material is obtained.

[0022] Using GC-MS to ana...

Embodiment 2

[0030] Using 50kg of baker’s yeast as raw material, add water to make the mass percentage of baker’s yeast in the liquid reach 30%, and autolyze at 50°C for 24 hours to obtain yeast enzymolysis solution; add phosphoric acid, wherein the mass ratio of phosphoric acid to yeast enzymolysis solution is 2%. Treat in a high-pressure reactor at 110°C for 2.0 hours to obtain yeast extract; adjust the pH value of yeast extract to 7.0 with sodium hydroxide, add ethanol until the volume concentration of ethanol in the system reaches 30%, reflux extraction in the condenser tube, heat to boiling, and extract Keep slightly boiling during the process, the extraction time is 2 hours, remove insoluble impurities, and obtain a supernatant, which is vacuum concentrated to a solid content of 40% by weight, wherein the temperature during the concentration is controlled at 58-60 ° C, and the vacuum degree is controlled At 0.08-0.1MPa, the soy sauce flavor base material was obtained, and the resultin...

Embodiment 3

[0032] Using 50kg of baker’s yeast as raw material, add water to make the mass percentage of baker’s yeast in the liquid reach 30%, autolyze at 50°C for 24 hours to obtain yeast enzymolysis solution; add phosphoric acid, wherein the mass ratio of phosphoric acid to yeast enzymolysis solution is 2%, in Treat in a high-pressure reactor at 110°C for 2.0 hours to obtain yeast extract; adjust the pH value of yeast extract to 7.0 with sodium hydroxide, add ethanol until the volume concentration of ethanol in the system reaches 30%, reflux extraction in the condenser tube, heat to boiling, and extract Keep slightly boiling during the process, the extraction time is 2 hours, remove insoluble impurities, and obtain a supernatant, which is vacuum concentrated to a solid content of 40% by weight, wherein the temperature during the concentration is controlled at 56-58 ° C, and the vacuum degree is controlled At 0.08-0.1MPa, the soy sauce flavor base material was obtained, and the resulting...

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Abstract

The invention discloses a preparation method of a soybean sauce flavored base material. The method takes bread yeast as a raw material and comprises the steps of yeast self-dissolving, phosphoric acid hydrolysis and ethanol extraction to prepare the soybean sauce flavored base material. The base material prepared by the method has a typical soybean sauce flavor and has prominent delicious and thick flavor; after the soybean sauce flavored base material is added into raw soybean sauce, the sauce flavor of the soybean sauce can be obviously improved and the delicious and thick flavor of the soybean sauce is improved.

Description

technical field [0001] The invention belongs to the technical field of soy sauce and condiment production, and in particular relates to a preparation method of soy sauce flavor base material. [0002] Background technique [0003] The flavor components of soy sauce are complex, and the aroma components are also very complex. Aishima has determined more than 200 volatile aroma and flavor substances in soy sauce through gas chromatography-mass spectrometry, which are divided into alcohols, phenols, carboxylic acids, esters, and carboxyl groups. compounds and furans etc. Different production and brewing processes, raw materials, proportions, raw material treatment and the quality of microorganisms in the production process can all have an impact on the formation of soy sauce flavor and aroma. In order to improve the flavor (smell) of soy sauce, many researchers at home and abroad have done a lot of research. For example, Jiangnan University disclosed a method of using aroma-e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
CPCA23L27/50
Inventor 赵强周晓樊瑞杨明泉贾爱娟陈穗刘占孙丽霞
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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