A fermentation process for increasing glutamic acid content

Abstract

The invention discloses a fermentation technology for increasing content of glutamic acid. The fermentation technology includes following steps: preparing a protein material, preparing a koji and performing hydrolysis. A high-yield glutaminase microorganism is added when the koji preparing process begins or after the koji preparing process beginning, wherein an adding amount of the high-yield glutaminase microorganism is 103-107 per gram of the koji. In the fermentation technology for increasing the content of the glutamic acid, a mixed koji preparing operation is carried out through addition of the high-yield glutaminase microorganism on the basis of a distiller's yeast preparing technology of soybean sauce to obtain a high-glutaminase-content protein koji. A high-umami seasoning sauce, in which the content of the glutamic acid is more than 30g / L, is obtained through naturally sun-treatment or thermal-insulation fermentation in large pots and then through a squeezing process and a heating and filtering process. The method is free of a complex process in which a large amount of microorganisms is added during the hydrolysis process in the prior art, is simple in producing processes, reduces an invested cost of addition of glutaminase during the hydrolysis process, and can increase production benefit.

Description

technical field [0001] The invention relates to the technical fields of fermentation engineering and food processing, in particular to a fermentation process for increasing glutamic acid content. Background technique [0002] The main umami substance in sauces is glutamic acid. The glutamic acid in protein raw materials mainly exists in the form of glutamine, so it must be hydrolyzed by cellulase, protease, peptidase and other enzymes to obtain free glutamine, and then under the action of glutaminase , in order to obtain glutamic acid, a substance with high umami taste. [0003] The preparation of fermented sauce mainly uses enzyme preparations or enzymes produced by microorganisms to hydrolyze protein raw materials, so as to obtain sauces rich in amino acids and other small molecule nutrients. And the difference of the kind of enzyme and microbial metabolic ability, the nutrient substance that hydrolysis obtains is also different, and the flavor of the seasoning sauce tha...

AI Technical Summary

Problems solved by technology

[0008] Although the above technologies can improve the flavor of sauces, they use the method of adding microorganisms or enzyme preparations during the hydrolysis process, which requires a large amount of microbial cells, high input costs, and does not significantly improve the umami taste of sauces.