Method for increasing utilization rate of soybean sauce raw materials ultrasonically and catalyzing maturation of flavor

A utilization rate and ultrasonic technology, which is applied in food ultrasonic treatment, food science, etc., can solve the problems of unreported, acceleration, etc., and achieve significant economic benefits, reduced soy sauce precipitation, and low equipment costs

Pending Publication Date: 2019-01-01
JIANGSU UNIV +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In addition, the research on the flavor maturation of ultrasonic catalyzed fermentation products has also been paid more and more attention (Cai Mingdi. Research on the influence of ultra-high pressure and ultrasonic treatment on rice wine aging engineering. Guangzhou: 2012, South China University of Technology [D]; Ojha K.S., Mason T.J. ,O'Donnell C.P., et al.Ultrasound technology for food fermentation applications[J].Ultrasonics Sonochemistry,2017,34

Method used

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  • Method for increasing utilization rate of soybean sauce raw materials ultrasonically and catalyzing maturation of flavor
  • Method for increasing utilization rate of soybean sauce raw materials ultrasonically and catalyzing maturation of flavor
  • Method for increasing utilization rate of soybean sauce raw materials ultrasonically and catalyzing maturation of flavor

Examples

Experimental program
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Effect test

Embodiment 1

[0021] Embodiment 1 Utilizes ultrasound to improve the raw material utilization rate of high-salt dilute soy sauce (with soybean and flour as main raw materials) and catalyzes the method for its flavor ripening

[0022] The production of high-salt dilute soy sauce uses Aspergillus oryzae 3.042 as the fermentation strain, and the bran is moistened with water (bran: water = 1:0.8), steamed (121°C / 10min), cooled (40°C) , Inoculation (5×10 5 spores / g) at 28° C. and then cultivated in the koji room until the surface is yellow-green (turning the koji twice when the temperature rises to 35° C.), and the prepared bran koji is ready for use. Soybeans are moistened (soybeans: water = 1:1), steamed (121°C / 15min), cooled (40°C), flour and bran koji are pre-mixed and then fully mixed with boiled and cooled soybeans; the amount of flour accounts for 25% of the weight, and the amount of bran seed koji accounts for 0.5% of the weight of Daqu; the inoculated material is cultivated in the koji...

Embodiment 2

[0024] Example 2 Utilize ultrasound to improve the raw material utilization rate of high-salt dilute soy sauce (with soybean meal and flour as the main raw materials) and catalyze the method for ripening its flavor

[0025] The production of high-salt dilute soy sauce uses Aspergillus sojae as the fermentation strain, and the bran is moistened (bran: water = 1:0.6), steamed (121°C / 10min), cooled (40°C), inoculated (5×10 5 spores / g) at 28° C. and then cultivated in the koji room until the surface is yellow-green (turning the koji twice when the temperature rises to 35° C.), and the prepared bran koji is ready for use. Soybean meal is moistened (soybean meal: water = 1:0.8), then steamed (121°C / 15min), cooled (40°C), wheat is fried and crushed to 2-3 cloves, crushed and cooled wheat is pre-mixed with bran seed koji After that, fully mix with the soybean meal after cooking and cooling; the wheat consumption accounts for 25% of the weight of Daqu, and the amount of bran seed koji...

Embodiment 3

[0027] Example 3 Utilize ultrasound to improve the raw material utilization rate of low-salt solid soy sauce (using soybean meal and bran as main raw materials) and catalyze its flavor maturation method

[0028] The production of low-salt solid soy sauce uses Aspergillus oryzae 3.042 as the fermentation strain, and the bran is moistened with water (bran: water = 1:0.7), steamed (121°C / 10min), cooled (40°C), Inoculation (5×10 5 spores / g) at 28° C. in the koji room until the surface is yellow-green (turning the koji 2 times when the temperature rises to 35° C. during the period), and the prepared bran koji is ready for use. Soybean meal moistening (soybean meal: water = 1:0.8), cooking (121°C / 15min) and cooling (40°C), bran moistening (bran: water = 1:0.7), cooking (121°C / 10min) Cooling (40°C); the cooled bran and bran seed koji are pre-mixed and fully mixed with the cooled soybean meal; the amount of bran accounts for 25% of the weight of Daqu, and the amount of bran seed koji...

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Abstract

The invention discloses a method for increasing utilization rate of soybean sauce raw materials ultrasonically and catalyzing maturation of flavor, and belongs to the technical field of processing ofcondiments. The method comprises the following steps: preparing soy leaven by taking aspergillus oryzae or soybean sauce aspergillus sojae as fermentation culture and taking bran as a raw material, wetting, cooking and cooling soybeans/soybean meal/wheat/bran and then inoculating bran soy leaven to prepare yeast for making hard liquor; and after the yeast for making hard liquor falls into a tank or a pool or a cylinder and is mixed with saline completely, performing fermentation, performing at least one turn of ultrasonic treatment at the early stage and the later stage of fermentation to fulfill the aims of increasing the utilization rate of the soybean sauce raw materials and catalyzing the maturation of the flavor. Compared with the control soybean sauce produced under the same condition, the soybean sauce produced by the method of the invention has typical soybean sauce flavor and color; the raw material utilization rate and the amino acid state content of the soybean sauce produced by the method are increased by 5 to 10 percent and 5 to 7 percent correspondingly compared with the those of the control; and the fermentation cycle of high-salt loose-state soybean sauce is shortened by more than 60 days, the flavor and the fragrance of the high-salt loose-state soybean sauce and the low-salt solid-state soybean sauce are obviously improved, and the precipitate forming quantityis reduced.

Description

technical field [0001] The invention relates to a method for improving the utilization rate of raw materials of soy sauce and catalyzing its flavor ripening by using ultrasound, and belongs to the technical field of condiment processing. Background technique [0002] At present, the global food processing industry is developing in the direction of high technology, intelligence, low energy consumption, full utilization, high efficiency and sustainability. In the past ten years, my country's soy sauce industry has followed the development trend of the world's food processing industry and has made some progress, but there are still major deficiencies, mainly reflected in the low utilization rate of raw materials and relatively poor product flavor (compared with Japanese soy sauce) (Gao X.L., Yin Y.Y., & Zhou C.S. Purification, characterization and salt-tolerance molecular mechanisms of aspartyl aminopeptidase from Aspergillusoryzae 3.042 [J]. Food Chemistry, 2018, 240:377–385.)....

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L5/30
CPCA23V2002/00A23L5/32A23L27/50A23V2300/48
Inventor 高献礼张军柯杨明泉陈穗符姜燕梁亮刘占扈圆舒胡锋余雪婷殷怡云
Owner JIANGSU UNIV
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