Method for reducing generation of biogenic amine in soy sauce by changing fermentation temperature
A technology of fermentation temperature and biogenic amine, which is applied in the field of food processing, can solve the problems of poor quality, long time, and insufficient flavor of the product, and achieve the effects of easy operation, delayed enzyme activity, and improved raw material utilization
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[0031] Example 1
[0032] A method for reducing the production of biogenic amines in soy sauce by changing the fermentation temperature. The method reduces the production and accumulation of biogenic amines during the fermentation of high-salt dilute soy sauce by changing the fermentation temperature after 30 days of fermentation.
[0033] Specifically, the high-salt dilute soy sauce is fermented at 30°C for 0-30 days, and then at 18°C.
[0034] More specifically, the steps are as follows:
[0035] (1) Preparation of seed koji: Weigh an appropriate amount of bran into a triangular flask, add water in a ratio of 1:1.1, stir well, and sterilize at 121°C for 20 minutes. On the aseptic operating table, pick 3 to 4 loops of activated Aspergillus oryzae spores from the rice koji juice medium and inoculate them in the seed koji medium. The inoculation amount is: inoculate 1 loop of spores per 20g medium, and stir well. , Stack culture in an incubator at 30°C. After culturing to 15h, the ko...
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[0042] Example 2
[0043] A method for reducing the production of biogenic amines in soy sauce by changing the fermentation temperature. The method reduces the production and accumulation of biogenic amines during the fermentation of high-salt dilute soy sauce by changing the fermentation temperature after 30 days of fermentation.
[0044] Specifically, the high-salt dilute soy sauce is fermented at 30°C for 0-30 days, and then set at 19°C.
[0045] More specifically, the steps are as follows:
[0046] (1) Preparation of seed koji: Weigh an appropriate amount of bran into a triangular flask, add water in a ratio of 1:1.1, stir well, and sterilize at 121°C for 20 minutes. On the aseptic operating table, pick 3 to 4 loops of activated Aspergillus oryzae spores from the rice koji juice medium and inoculate them in the seed koji medium. The inoculation amount is: inoculate 1 loop of spores per 20g medium, and stir well. , Stack culture in an incubator at 30°C. After culturing to 15h, th...
Example Embodiment
[0053] Example 3
[0054] A method for reducing the production of biogenic amines in soy sauce by changing the fermentation temperature. The method reduces the production and accumulation of biogenic amines during the fermentation of high-salt dilute soy sauce by changing the fermentation temperature after 30 days of fermentation.
[0055] Specifically, the high-salt dilute soy sauce is fermented at 30°C for 0-30 days, and then set at 20°C.
[0056] More specifically, the steps are as follows:
[0057] (1) Preparation of seed koji: Weigh an appropriate amount of bran into a triangular flask, add water in a ratio of 1:1.1, stir well, and sterilize at 121°C for 20 minutes. On the aseptic operating table, pick 3 to 4 loops of activated Aspergillus oryzae spores from the rice koji juice medium and inoculate them in the seed koji medium. The inoculation amount is: inoculate 1 loop of spores per 20g medium, and stir well. , Stack culture in an incubator at 30°C. After culturing to 15h, th...
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