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Fig soy sauce

A technology of figs and soy sauce, which is applied in the direction of yeast-containing food ingredients, food ingredients as odor improvers, and the functions of food ingredients. effect of effect

Active Publication Date: 2018-02-02
QINGDAO DENGTA FLAVOUR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is still a contradiction between the production cycle and taste in the production of soy sauce. To achieve good brewing quality, it often takes more than half a year of brewing cycle, and the soy sauce sold on the market has the disadvantages of single flavor and insignificant health effects.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: the screening of bacterial strain

[0021] 1. Strains: Aspergillus isolated from rotten figs by natural selection. The bacterium has strong ability to decompose cellulose, has high protease activity and low pectinase activity, high juice yield and high utilization rate of raw materials.

[0022] 2. Culture medium and detection method:

[0023] (1) Potato glucose liquid medium: 200g potato (peeled), 20g glucose, 1000mL distilled water, natural pH. Sterilize at 121°C for 20 minutes.

[0024] (2) Potato dextrose agar medium: 200g potato (peeled), 20g glucose, 20g agar, 1000mL distilled water, natural pH. Sterilize at 121°C for 20 minutes.

[0025] (3) Fermentation medium: 30% fig pulp, sterilized at 80° C. for 15 minutes.

[0026] (4) Determination of enzyme activity: Determination of pectinase enzyme activity - sodium hypochlorite method.

[0027] Determination of protease enzyme activity - Folin (Folin) phenol reagent method.

[0028] Determination o...

Embodiment 2

[0034] Example 2: Characterization of Aspergillus FJ036

[0035] (1) Form

[0036] Aspergillus FJ036 was inoculated on a potato dextrose agar medium plate, and cultured at 28° C. for 3 days, the colony diameter reached 4 cm. The colonies spread out in the shape of concentric rings, and the hyphae grow prostrate and are white. After the formation of spores, the colonies turn black. The color of the medium has no obvious change, no obvious exudate, and a musty smell. The top of the conidia head forms a spherical apical capsule, which is covered with a layer of stalk base and a layer of small stalks. There are clusters of brown-black spherical spores on the small stalks, which are Aspergillus.

[0037] (2) Determination of genetic stability

[0038] Table 2: Aspergillus FJ036 carries out serial passage genetic stability result

[0039]

[0040] Aspergillus FJ036 was subcultured for 10 consecutive generations, each generation was fermented separately, and its cellulase, prot...

Embodiment 3

[0041] The preparation of embodiment 3 fig fermented liquid

[0042] Described fig fermented liquid, its preparation method is as follows:

[0043] 1) After the fresh figs are blanched, the blanched figs are broken and beaten to make a slurry;

[0044] 2) insert Aspergillus FJ036 strain into the sterilized fig pulp, and carry out fermentation culture; after the fermentation, centrifuge to obtain Aspergillus FJ036 enzyme fermentation liquid;

[0045] 3) adding the Aspergillus FJ036 enzyme fermentation liquid into the sterilized fig pulp, and performing enzymatic hydrolysis treatment; after the enzymatic hydrolysis, the enzyme was inactivated to obtain the fig fermentation liquid.

[0046] Table 3: Comparison of treatment results of fig fermentation broth

[0047]

[0048]

[0049]It can be known from Table 3 that the cellulase and protease activities of Aspergillus FJ036 strain were 51.2±1.5U / mL and 28.2±0.6U / mL, which were 27.0% and 18.5% higher than Aspergillus niger,...

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Abstract

The invention provides a fig soy sauce. The fig soy sauce has nutrient components of figs, is bright in color and glossy, has rich sauce fragrance and ester fragrance and faint fig fragrance, is fresh, delicious and mellow in flavor, fresh, sweet and palatable, unique in style and rich in nutrition, and provides a new variety for soy sauce families. Compared with a conventional high-salt liquid soy sauce, the fig soy sauce has the advantages that the figs are added, so that the kinds of protein are increased, more carbohydrate and more vitamins are increased, and growth and metabolism of various microorganisms are facilitated; besides, cancer resisting components in the figs are added, and fig slurry is subjected to enzymolysis of aspergillus FJ036, so that components of protein, fibers and the like in the figs can be fully utilized, and the utilization effect of fig components can be effectively improved.

Description

technical field [0001] The invention belongs to the technical field of condiment preparation, in particular to a fig soy sauce. Background technique [0002] Figs, also known as milk berries, cryptogamia, and alfalfa, are the fruits of the deciduous shrubs or small trees of the Moraceae Ficus genus. Fig is a berry fruit with rich nutrients, soft flesh, sweet flavor, sugar content of 15% to 26%, mainly fructose, glucose, arabinose, etc., in addition to pectin and other polysaccharides. The protein content of figs is about 1% to 2%, which is 6 times that of apples. Fig fruit contains 18 kinds of amino acids needed by the human body, 8 of which are essential amino acids for the human body. Figs also contain a variety of vitamins needed by the human body, such as carotene, thiamine, vitamin C, vitamin E, etc. Among them, the carotene content is the most, reaching 30mg / 100g, and the vitamin C content is about 20 times that of grapes. 2.3 times. Organic acids mainly include ci...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L33/10A23L29/00
CPCA23V2002/00A23L27/50A23L29/06A23L33/10A23V2200/15A23V2200/30A23V2250/76
Inventor 蔡晓丹谭海刚钱冠兰范学涛李静
Owner QINGDAO DENGTA FLAVOUR IND
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