Soybean sauce microbial immobilization fermentation composition, preparation process and use method

A technology of microbial immobilization and fermentation composition, which is applied in the field of condiment production, can solve problems such as insufficient flavor, unstable fermentation process, and high nitrogen content, and achieve the effects of improving fermentation capacity, increasing reproduction rate, and improving fermentation capacity

Active Publication Date: 2018-12-07
广西顶俏食品科技集团有限公司
View PDF7 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a microbial immobilized fermentation composition for soy sauce in view of the problems of unstable fermentation process and insufficient flavor in the prior art of soy sauce. Utilization rate, shorten the fermentation cycle, the yeast and lact

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Soybean sauce microbial immobilization fermentation composition, preparation process and use method
  • Soybean sauce microbial immobilization fermentation composition, preparation process and use method
  • Soybean sauce microbial immobilization fermentation composition, preparation process and use method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A soy sauce microorganism immobilized fermentation composition, comprising the following raw materials in weight ratios: 1.5 parts of low-fat pectin, 23 parts of water, 0.06 parts of Zygomyces rouckeri, 0.04 parts of Zygomyces soybean, and 0.03 parts of Torulopsis escherichia , 0.07 parts of Pediococcus halophilus, 0.02 parts of Tetralococcus sojae, MgCl 2 5 parts of the solution, 0.2 part of egg white, 0.02 part of Azotobacter terrestris and 2 parts of trehalose.

[0032] A preparation method of the above-mentioned soy sauce microbial immobilization fermentation composition, comprising the following steps:

[0033] a. According to the weight ratio, take 2.5% of the total water consumption of water, then add trehalose, stir to dissolve, then add Zygomyces rouckeri, Zygomyces soybean and Torulopsis escherichia, stir evenly, and then put it in an ultrasonic extractor Medium ultrasonic treatment for 8 minutes to obtain the yeast stock solution;

[0034] Wherein, the powe...

Embodiment 2

[0044] A soy sauce microorganism immobilized fermentation composition, comprising the following raw materials in weight ratios: 3.5 parts of low-fat pectin, 39 parts of water, 0.14 parts of Zygomyces rouckeri, 0.08 parts of Zygomyces soybean, and 0.06 parts of Torulopsis escherichia , 0.14 parts of Pediococcus halophilus, 0.08 parts of Tetradococcus sojae, MgCl 2 9 parts of solution, 0.3 part of egg white, 0.04 part of Azotobacter ruthenus and 4 parts of trehalose.

[0045] A preparation method of the above-mentioned soy sauce microbial immobilization fermentation composition, comprising the following steps:

[0046] a. According to the weight ratio, take 6.5% of the total water consumption of water, then add trehalose, stir to dissolve, then add Zygomyces rouckeri, Zygomyces soybean and Torulopsis escherichia, stir evenly, and then put it in an ultrasonic extractor Medium sonication for 16 minutes to obtain the yeast stock solution;

[0047] Wherein, the power of the ultras...

Embodiment 3

[0057] A soy sauce microorganism immobilized fermentation composition, comprising the following raw materials in weight ratio: 2 parts of low-fat pectin, 26 parts of water, 0.08 part of Zygomyces rouckeri, 0.05 parts of Zygomyces soybean, and 0.04 parts of Torulopsis escherichia , 0.09 parts of Pediococcus halophilus, 0.04 parts of Tetradococcus sojae, MgCl 2 6 parts of solution, 0.14 parts of egg whites, 0.03 parts of Azotobacter terrestris and 2.5 parts of trehalose.

[0058] A preparation method of the above-mentioned soy sauce microbial immobilization fermentation composition, comprising the following steps:

[0059] a. According to the weight ratio, take 5.5% of the total water consumption of water, then add trehalose, stir to dissolve, then add Zygomyces ruckeri, Zygomyces soybean and Torulopsis escherichia, stir evenly, and then put it in an ultrasonic extractor Medium sonication for 10 minutes to obtain the yeast stock solution;

[0060] Wherein, the power of the ult...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a soybean sauce microbial immobilization fermentation composition, a preparation process and a use method and particularly relates to the technical field of production of seasonings. The fermentation composition includes: low-fat pectin, water, zygosaccharomyces rouxii, zygosaccharomyces sojae, torulopsis etchellsii, pediococcus halophilus, tetracoccus sojae, an MgCl2 solution, egg white, azotobacter chroococcum and trehalose. When being used for fermentation of soybean sauce, the fermentation composition is stirred and mixed with soybean sauce mash, then nitrogen is fedfor performing fermentation; finally the fermented product is filtered to obtain a fermented liquid. The fermentation composition is toxic-free and environment-friendly, is anti-stress and anti-corrosion and can be recycled; when being used for fermentation of soybean sauce, the fermentation composition can reduce fermentation period, and the fermented liquid is high in contents of soluble non-salt solids, total nitrogen and amino acid nitrogen.

Description

【Technical field】 [0001] The invention relates to the technical field of condiment production, in particular to a soy sauce microbial immobilized fermentation composition, a preparation process and a use method. 【Background technique】 [0002] Soy sauce originated in my country and has a history of at least 2,000 years. The manufacturing technology of soy sauce was introduced to Japan by monk Jianzhen during the Tang Dynasty, and then expanded to Southeast Asia and the rest of the world. As a condiment, soy sauce occupies a high position in eastern countries, and more and more appears in western cooking. The soy sauce brewing industry is an ancient and emerging technology industry. [0003] In the brewing process of soy sauce, the fermentation process is a key step to make soy sauce present a unique color, aroma, taste and body flavor. The enzymes and microorganisms in it can further decompose and transform the sugars, proteins and lipids in the raw materials into forms that...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12N1/16C12N1/20A23L27/50C12R1/065C12R1/645C12R1/01
CPCA23L27/50C12N1/16C12N1/20
Inventor 范晓静刘立峰曾益洪王峰
Owner 广西顶俏食品科技集团有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap