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Method for improving sauce flavor of soybean sauce through multi-strain synergistic fermentation

A collaborative fermentation and multi-strain technology, applied in the direction of chlorella, yeast-containing food ingredients, bacteria used in food preparation, etc., can solve the problem of low utilization rate of starch, and overcome the competitive growth and usage of bacteria. The effect of less, high starch utilization

Active Publication Date: 2016-09-21
沙县潘厨记食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the above-mentioned technical problems, the object of the present invention is to provide a method for synergistic fermentation of multi-strains to improve the soy sauce flavor of soy sauce. A large amount of aroma substances such as alcohols, furfuryl alcohols, phenols, and esters are produced, and the types of aroma substances are enriched

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] S1: Take an appropriate amount of soybeans to remove impurities, weigh them, soak them and cook them under pressure at 0.16MPa for 8 minutes;

[0023] S2: Add flour equal to 25% of the dry weight of soybeans to the soybeans cooked in step S1, and then mix them with Aspergillus oryzae seed koji equal to 0.2% of the dry weight of soybeans, send them to the koji pond to make koji, and control the temperature of the koji room to 30-32 ℃, the humidity of the koji room is 92-95%, and the koji is turned over twice when cracks appear on the surface of the koji material, and the koji making time is 40 hours to obtain the finished koji;

[0024] S3: Stir the koji obtained in step S2 with 18Be' / 20°C salt water evenly according to the weight ratio of 1:3, and send it into a fermenter to brew soy sauce in a high-salt dilute state; Add 0.25% of the total weight of fermented matter in the tank to Saccharomyces rouxii, and when brewing for 50 days, add salt-tolerant pentose equal to 0....

Embodiment 2

[0027] S1: Take an appropriate amount of soybeans to remove impurities, weigh them, soak them and cook them under pressure at 0.18MPa for 8 minutes;

[0028] S2: Add flour equal to 25% of the dry weight of soybeans to the soybeans cooked in step S1, and then mix them with Aspergillus oryzae seed koji equal to 0.3% of the dry weight of soybeans, and send them to the koji pond to make koji, and control the temperature of the koji room to 30-32 ℃, the humidity of the koji room is 90-95%, and the koji is turned over twice when cracks appear on the surface of the koji material, and the koji making time is 40 hours to obtain the finished koji;

[0029] S3: Stir the koji obtained in step S2 with 18Be' / 20°C salt water evenly according to the weight ratio of 1:3, and send it into a fermenter to brew soy sauce in a high-salt dilute state; Add 0.3% Saccharomyces rouxii equal to 0.3% of the total weight of the fermented product in the tank, and add salt-tolerant pentose equal to 0.10% of ...

Embodiment 3

[0032] A method for improving the flavor of soy sauce through multi-strain cooperative fermentation, comprising the following steps in sequence:

[0033] S1: Take an appropriate amount of soybeans to remove impurities, weigh them, soak them and cook them under pressure at 0.15MPa for 10 minutes;

[0034] S2: Add flour equal to 25% of the dry weight of soybeans to the soybeans cooked in step S1, and then mix them with Aspergillus oryzae seed koji equal to 0.25% of the dry weight of soybeans, send them to the koji pond to make koji, and control the temperature of the koji room to 30-32 ℃, the humidity in the koji room is 90-95%, and the koji is turned twice when cracks appear on the surface of the koji material, and the koji making time is 40-44 hours to obtain the finished koji;

[0035]S3: Stir the koji obtained in step S2 with 18Be' / 20°C salt water evenly according to the weight ratio of 1:3, and send it into a fermenter to brew soy sauce in a high-salt dilute state; Add 0.2...

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Abstract

The invention relates to a method for improving sauce flavor of soybean sauce through multi-strain synergistic fermentation. The method comprises the following sequentially-executed steps that S1, a proper amount of soybeans is taken, impurity removing and weighing are performed, pressure maintaining is performed after soaking for cooking; S2, flour is added to the soybeans cooked in the step S1, then the mixture is evenly mixed with aspergillus oryzae soy leaven, the mixture is delivered to a bend pond to obtain finished leaven; S3, the finished leaven obtained in the step S2 is evenly stirred with salt water, the mixed liquid is delivered to a fermentation tank to perform high-salinity diluted-state brewed soybean sauce; after fermentation is completed, and press filtering is performed to obtain raw soybean sauce. By the adoption of the method for improving the sauce flavor of the soybean sauce through multi-strain synergistic fermentation, the problem of low starch utilization rate in the soybean sauce brewing process is not only solved, large-scale generation of furanone, furfuryl alcohol, phenol and ester type aroma substances in the soybean sauce is also promoted, and the types of the aroma substances are enriched.

Description

technical field [0001] The invention relates to a method for improving soy sauce aroma and flavor of soy sauce through multi-strain cooperative fermentation, and belongs to the technical field of food fermentation and brewing. Background technique [0002] Soy sauce originated in my country. It is a purely brewed condiment formed by microbial fermentation of soybean meal, flour or bran, and is very popular among consumers. In recent years, with the improvement of people's living standards, people have higher and higher requirements for the flavor of soy sauce, and the flavor of soy sauce has become a concern of food producers and consumers. The flavor substances in soy sauce are very complex, and mainly come from the secondary metabolites of various levels produced by microbial enzymolysis of protein, starch and other macromolecules in the raw materials for making soy sauce. Among them, furanones, furfuryl alcohols, phenols and esters have great influence on soy sauce. The ...

Claims

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Application Information

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IPC IPC(8): A23L27/50
CPCA23V2250/76A23V2400/427
Inventor 潘建聪潘雪婷胡宗忠
Owner 沙县潘厨记食品有限公司
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