Method for improving flavor of high-salt liquid fermentation soy sauce with various salt-tolerant yeasts

A technology of high-salt dilute fermentation and salt-tolerant yeast, which is applied in the field of food processing, can solve the problems of undiscovered patent documents, etc., and achieve the effect of increasing the variety of flavor substances, rich nutrition, and easy operation

Inactive Publication Date: 2018-08-24
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Through the search, no published patent documents related to the patent application of the present invention have been found

Method used

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  • Method for improving flavor of high-salt liquid fermentation soy sauce with various salt-tolerant yeasts
  • Method for improving flavor of high-salt liquid fermentation soy sauce with various salt-tolerant yeasts
  • Method for improving flavor of high-salt liquid fermentation soy sauce with various salt-tolerant yeasts

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preparation example Construction

[0041] (1) Preparation of seed koji: use bran as raw material, mix water according to the weight ratio of bran: water of 1:1.1, stir well, put it into a conical flask, and then sterilize at 121°C for 20 minutes to obtain seed koji culture The three-to-four-ring Aspergillus oryzae spores were picked from the PDA medium, inoculated into the sterilized seed koji medium in a sterile environment, mixed well, stacked and cultivated in a 32°C constant temperature incubator, and cultivated for 14 After ~16 hours, shake the flask for the first time, break up the koji materials, so as to achieve the purpose of secondary inoculation, then adjust the temperature to 30°C for flat culture, and shake the flask for the second time after 6~8 hours, and cultivate for 70~ After 74 hours, the seed koji is mature, put it into a bag and dry it, and get the seed koji for later use;

[0042] (2) Soaking: The mass ratio of soybean meal: fried wheat is 6:4, and the amount of mixing water is 100% to 110...

Embodiment 1

[0057] A method for improving the flavor of high-salt dilute fermented soy sauce by adding a variety of salt-tolerant yeasts, the method is by adding different combinations of salt-tolerant yeasts to high-salt dilute fermented soy sauce at different times, thereby improving the quality of soy sauce products Improve, the flavor is improved;

[0058] Specifically, the steps are as follows:

[0059] (1) Preparation of seed koji: use bran as raw material, mix water according to the weight ratio of bran: water of 1:1.1, stir well, put it into an Erlenmeyer flask, and then sterilize it at 121°C for 20min to obtain the seed Aspergillus oryzae spores of three to four rings were picked from the PDA medium, inoculated into the sterilized koji medium in a sterile environment, mixed well, and stacked in a constant temperature incubator at 32°C. After 14-16 hours of cultivation, shake the flask for the first time, break up the koji material, so as to achieve the purpose of secondary inocu...

Embodiment 2

[0067] A method for improving the flavor of high-salt dilute fermented soy sauce by adding a variety of salt-tolerant yeasts, the method is by adding different combinations of salt-tolerant yeasts to high-salt dilute fermented soy sauce at different times, thereby improving the quality of soy sauce products Improve, the flavor is improved;

[0068] Specifically, the steps are as follows:

[0069] (1) Preparation of seed koji: use bran as raw material, mix water according to the weight ratio of bran: water of 1:1.1, stir well, put it into an Erlenmeyer flask, and then sterilize it at 121°C for 20min to obtain the seed Aspergillus oryzae spores of three to four rings were picked from the PDA medium, inoculated into the sterilized koji medium in a sterile environment, mixed well, and stacked in a constant temperature incubator at 32°C. After 14-16 hours of cultivation, shake the flask for the first time, break up the koji material, so as to achieve the purpose of secondary inocu...

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Abstract

The invention discloses a method for improving flavor of a high-salt liquid fermentation soy sauce with various salt-tolerant yeasts. According to the method, different salt-tolerant yeasts are addedto the high-salt liquid fermentation soy sauce in a combining manner at different time, so that the product quality of the obtained soy sauce is improved, and the flavor is improved, wherein the salt-tolerant yeasts are microzymes normally growing under the salinity of 16-18%. According to the method, various salt-tolerant yeasts are added, so that the condition that the soy sauce is single in flavor substances is improved. According to the method, a fermentation method of a conventional high-salt liquid fermentation soy sauce is improved, so that various flavor substances of alcohols, aldoketones, phenols, acids and the like in finished products of the soy sauce are increased, and the flavor and the product quality of the finished products of the soy sauce are improved.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to the preparation of condiments, in particular to a method for improving the flavor of high-salt dilute fermented soy sauce by adding various salt-tolerant yeasts. Background technique [0002] Soy sauce was originally an important condiment in East Asian countries such as China and Japan, and has now spread to all parts of the world. Soy sauce is made of protein raw materials such as soybean meal and soybean and starch raw materials such as bran and flour as the main raw materials. After high-temperature cooking and denaturation, the macromolecular starch and protein in the raw materials are decomposed into small molecular substances through the fermentation of microorganisms, and then various Chemical substances are combined and transformed to form an important condiment with complete color, aroma and taste. It is not only delicious but also rich in nutrition, because soy sa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L31/10
CPCA23V2002/00A23L27/50A23L31/10A23V2250/76
Inventor 侯丽华李小燕张珊孟梦
Owner TIANJIN UNIV OF SCI & TECH
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