A rhizopus zh805 and its application

Abstract

The invention provides an edible fermented rhizopus (Rhizopus sp.) ZH805 with high glucoamylase activity, high acid protease activity and no black spore production and its application in improving the quality and flavor of liquid fermented rice vinegar. The rhizopus ZH805 of the present invention has high glucoamylase activity, high acid protease activity, does not produce black spores, can significantly improve the raw material utilization rate of rice vinegar, can significantly increase the content of amino nitrogen and total esters in liquid fermented vinegar, and can also The taste and flavor of liquid fermented rice vinegar are greatly improved, and the brewed rice vinegar has a high degree of purity, moderate acidity, prominent ester aroma, and a good taste after sweetness. At the same time, the rhizopus ZH805 of the present invention can also be widely used in fermented foods such as rice wine, rice wine and rice vinegar. The koji-making technology using Rhizopus ZH805 of the present invention is based on existing equipment and resources, can make full use of idle koji-making workshops and mature koji-making technology, and has good operability and economic benefits.

Description

technical field [0001] The invention belongs to the technical field of food fermentation and food processing, and specifically relates to an edible fermenting rhizopus (Rhizopus sp.) ZH805 with high glucoamylase activity, high acid protease activity and no black spore production and its role in improving the quality of liquid fermented rice vinegar and Flavor applications. Background technique [0002] Vinegar is an acidic condiment commonly used by people. It not only has the function of seasoning, but also has good health care functions, which can prevent and treat various diseases. According to incomplete statistics, the annual output of vinegar in the world is more than 10 million tons. my country's vinegar brewing was mainly based on the solid-state fermentation method at the beginning, but in recent years, the liquid-state fermentation rice vinegar process has become more and more favored by many enterprises due to its advantages such as short fermentation cycle, larg...

AI Technical Summary

Problems solved by technology

[0007] The above technical means have been reported to have certain effects, but it is difficult to realize large-scale application in production enterprises. However, a rhizopus and an ester-producing yeast are used to mix and prepare rice koji, and starchy and koji are completed during the koji making process. The decomposition of protein and the formation of some important flavor substances at the same time, and the use of the koji material for alcoholic fermentation and acetic acid fermentation to improve the quality of rice vinegar are relatively rare.

[0008] After literature and patent research, the inventor found that Chinese invention patents ZL201310587714.2, ZL201310588158.0 and ZL201310587454.9 mentioned that during the preparation of liquid fermented rice vinegar, the compound preparation of three strains of Aspergillus niger, Aspergillus oryzae and Rhizopus was added. The koji has a great effect on improving the raw material utilization rate and flavor of liquid vinegar, but the compound strain added is mainly added during the saccharification process, and does not play a large role in the decomposition of protein and starch, and its It is also mainly aimed at some grains with health functions

In the Chinese invention patent application CN106434254A and the Chinese invention patent ZL201410701656.6, a method for preparing sauce-flavored vinegar is provided. The main strains used are Aspergillus niger and Aspergillus oryzae, and the fermentation characteristics of the strains are used to form vinegar with special flavor. ; In the Chinese invention patent ZL201110307690.1, a method for obtaining high reducing sugar and high amino nitrogen vinegar is provided. The fermentation strains used are also Aspergillus niger and Aspergillus oryzae, and its application objects are mainly for traditional solid-state fermented food. Vinegar; in the Chinese invention patent ZL201410185333.6, a strain of Aspergillus tabin with high yield of glucoamylase, α-amylase and acid protease is provided, which has good raw material utilization ability, but the application object of this strain of Aspergillus is the liquor industry. Its main flavor substance is quite different from that of vinegar; Chinese invention patent ZL201410014845.6 mentions a strain of Rhizopus sinensis with high acid protease activity, and introduces its cultivation method and application in detail, but it is also mainly produced by preparing Bran koji is used in brewing, which has no obvious relationship with this patent

[0009] Although the above-mentioned documents and materials have certain effects in improving the quality of liquid fermented vinegar, there are still some problems and deficiencies. The main points are as follows: 1) For enterprises, it is necessary to add microorganisms due to the need for multi-strain mixed fermentation Fixed investment such as seed liquid fermentation tank, so some additional investment in equipment is required

2) Improve the quality of vinegar by changing the raw materials and types of vinegar preparation. On the one hand, there is a problem that it needs to be marked in the production formula, which may cause consumers to have doubts about whether the product is pure brewed rice vinegar; on the other hand , additional raw materials will also increase the cost of materials accordingly; 3) Adopt post-ripening aging technology, although it is a relatively good method, which can improve the quality of rice vinegar after it matures, but it also has technical difficulties and technical difficulties for manufacturers to implement. Disadvantages of high investment cost and long post-ripening time

[0010] Although some of the above retrieved patents or patent applications involve the use of Aspergillus niger, Aspergillus oryzae or Rhizopus koji-making technology to improve the amino nitrogen, reducing sugars, esters and other components of vinegar, they basically use the original fermentation system Bio-augmentation of the dominant strains in the industry is mainly applied in the traditional solid-state fermented vinegar or liquor industry, and at the same time serves its own vinegar varieties. There are no reports involving liquid fermented vinegar.

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