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Production method of nutritional selenium-enriched soy sauce

A technology of selenium-enriched soy sauce and production method, which is applied to the functions of food ingredients, food ingredients as taste improvers, food ingredients as odor improvers, etc., can solve the problems of lack of high nutrition and insufficient selenium content in soy sauce, and achieve The effect of enriching nutrients, improving the efficiency of raw tea, and high content

Inactive Publication Date: 2019-07-26
陇南中盛农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the addition of Chinese medicinal materials in this patent application can have a certain anti-cancer effect, the soy sauce prepared by using a single Aspergillus oryzae does not have high nutrition, and the selenium content in soy sauce is not high enough

Method used

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  • Production method of nutritional selenium-enriched soy sauce

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Comparison scheme
Effect test

Embodiment 1

[0018] A production method of nutritious selenium-enriched soy sauce, comprising the steps of:

[0019] 1) Koji making: Dry and grind the Aspergillus oryzae and Aspergillus sojae koji species and mix them according to the weight ratio of 3:0.5 to obtain the mixed strain A, inoculate the mixed strain A on the koji culture medium, and inoculate the mixed strain A at 33°C Cultivate for 80 hours to obtain the seed koji. Divide the seed koji into two parts according to the mass ratio of 3:5, namely the seed koji I and the seed koji II; inoculate the soy sauce yeast on the seed koji II, and continue to cultivate at 27°C for 40 hours to obtain the seed koji. Aspergillus koji III, and seed koji I and kind koji III are mixed and inoculated on the koji-forming medium, cultivated at 36° C. for 15 hours to obtain soy sauce koji, and the addition amount of the soy sauce yeast is 0.6 times that of Aspergillus oryzae; The seed koji medium is made from a mixture of wheat bran, Atractylodes ma...

Embodiment 2

[0023] A production method of nutritious selenium-enriched soy sauce, comprising the steps of:

[0024] 1) Koji making: Dry and grind the Aspergillus oryzae and Aspergillus sojae koji species and mix them according to the weight ratio of 3.6:0.7 to obtain the mixed strain A, inoculate the mixed strain A on the koji culture medium, and inoculate the mixed strain A at 33°C Cultivate for 83 hours to obtain the seed koji. Divide the seed koji into two parts according to the mass ratio of 3:5, namely the seed koji I and the seed koji II; inoculate the soy sauce yeast on the seed koji II, and continue to cultivate at 28°C for 42 hours to obtain the seed koji. Aspergillus koji III, and seed koji I and kind koji III were mixed and inoculated on the koji-forming medium, cultivated at 36° C. for 17 hours to obtain soy sauce koji, and the addition amount of the soy sauce yeast was 0.6 times that of Aspergillus oryzae; The seed koji medium is made of a mixture of wheat bran, Atractylodes ...

Embodiment 3

[0028] A production method of nutritious selenium-enriched soy sauce, comprising the steps of:

[0029]1) Koji making: dry and grind the Aspergillus oryzae and Aspergillus sojae koji species and mix them according to the weight ratio of 4.4:1 to obtain the mixed strain A, inoculate the mixed strain A on the koji culture medium, and inoculate the mixed strain A at 34°C Cultivate for 86 hours to obtain the seed koji, divide the seed koji into two parts according to the mass ratio of 3:5, respectively, the seed koji I and the seed koji II; inoculate the soy sauce yeast on the seed koji II, and continue to cultivate at 30°C for 45 hours to obtain the seed koji. Aspergillus koji III, and seed koji I and kind koji III are mixed and inoculated on the koji-forming medium, cultivated at 37° C. for 20 hours to obtain soy sauce koji, and the addition amount of the soy sauce yeast is 0.6 times that of Aspergillus oryzae; The seed koji medium is made of a mixture of wheat bran, Atractylode...

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Abstract

The invention discloses a production method of nutritional selenium-enriched soy sauce and belongs to the technical field of fermentation engineering. The production method includes three steps: making koji, fermenting and processing to obtain the soy sauce. Total selenium content of the soy sauce is 2.2-2.4mg / L, and organic selenium content is 1.6-1.8mg / L, so that the soy sauce is rich in selenium content. Total acid of the soy sauce prepared through synergism of aspergillus oryzae, aspergillus sojae and saccharomyces soya is 1.70-1.72g / 0.1L, reducing sugar content is 6.38-6.41g / 0.1L, total nitrogen content is 1.83-1.86g / 0.1L, and the soy sauce is good in fresh taste, coordinated in flavor and good in fragrance and has better fermentation quality than that when one of aspergillus oryzae or aspergillus oryzae and aspergillus sojae or saccharomyces soya is used alone.

Description

technical field [0001] The invention belongs to the technical field of fermentation engineering, and in particular relates to a production method of nutritious selenium-enriched soy sauce. Background technique [0002] Soy sauce is a traditional Chinese condiment. It is a liquid condiment brewed from beans, wheat and bran. It has a reddish-brown color and a unique sauce aroma. The composition of soy sauce is more complicated, except the composition of salt, also has the composition such as various amino acid, carbohydrate, organic acid, pigment and spices. It is mainly salty, but also has umami, fragrance, etc. It can increase and improve the taste of dishes, and can also increase or change the color of dishes. The production process of soy sauce mainly includes low-salt solid-state process, pouring process and high-salt dilute process. The sweetness in soy sauce mainly comes from the glucose and maltose produced by the hydrolysis of the starch in the raw material by Asper...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L31/00A23L17/40A23L17/00A23L33/10
CPCA23L17/40A23L17/65A23L27/50A23L31/00A23L33/10A23V2002/00A23V2200/16A23V2200/14A23V2200/15A23V2200/30
Inventor 张卫峰张虎平张红峰
Owner 陇南中盛农业开发有限公司
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