Method for improving aroma of Cantonese high-salt dilute fermented soy sauce
A high-salt dilute fermentation and soy sauce technology, applied in the directions of yeast-containing food ingredients, fungi, bacteria, etc., can solve the problems of large quality fluctuation, reduced effect of salt-tolerant aroma-producing bacteria, affected by seasonal factors, etc., to achieve aroma Rich, stable bacterial activity, high quality effect
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Embodiment 1
[0050] Effects of standing time and temperature on the viability of yeast M24
[0051] S1: Prepare the mother seed Erlenmeyer flask culture medium and the Erlenmeyer flask culture medium for production by the following methods:
[0052] (1) Prepare medium according to the following components and proportions:
[0053] 9.5 parts of peptone; 10.5 parts of beef extract powder; 5 parts of yeast extract; 18 parts of glucose; 1.5 parts of diamine citrate; 1.5 parts of dipotassium hydrogen phosphate; 4.5 parts of sodium acetate; 1.5 parts of temperature 80; 80 parts of salt;
[0054] (2) Adjust the pH of the culture medium to 7.0 with 20% sodium hydroxide solution, and treat it at 121°C for 30min, then cool to 30°C;
[0055] S2: Prepare yeast seed tank medium and yeast fermenter medium by the following methods:
[0056] (1) Prepare medium according to the following components and proportions:
[0057] 200 parts of fermented soy sauce crude oil; 18 parts of glucose; 80 parts of ta...
Embodiment 2
[0066] Effect of Adding Glucose on the Vitality of Saccharomyces M24
[0067] S1: Prepare the mother seed Erlenmeyer flask culture medium and the Erlenmeyer flask culture medium for production by the following methods:
[0068] (1) Prepare medium according to the following components and proportions:
[0069] 10.5 parts of peptone; 9.5 parts of beef extract powder; 4.5 parts of yeast extract; 22 parts of glucose; 2.5 parts of diamine citrate; 2.5 parts of dipotassium hydrogen phosphate; 5.5 parts of sodium acetate; Temperature 80 0.5 parts; salt 120 parts;
[0070] (2) Treat at 125°C for 40 minutes, then cool to 35°C;
[0071] S2: Prepare yeast seed tank medium and yeast fermenter medium by the following methods:
[0072] (1) Prepare medium according to the following components and proportions:
[0073] 250 parts of fermented soy sauce crude oil; 22 parts of glucose; 120 parts of table salt;
[0074] Treat at 121°C for 40 minutes, then cool to 35°C;
[0075] S3: Transfer...
Embodiment 3
[0082] Effects of standing time and temperature on the viability of lactic acid bacteria M30
[0083] S1: Prepare the mother seed Erlenmeyer flask culture medium and the Erlenmeyer flask culture medium for production by the following methods:
[0084] (1) Prepare medium according to the following components and proportions:
[0085] 10 parts of peptone; 10 parts of beef extract powder; 5.5 parts of yeast extract; 20 parts of glucose; 2 parts of diamine citrate; 2 parts of dipotassium hydrogen phosphate; 5 parts of sodium acetate; 1 part of temperature 80; 100 parts of table salt;
[0086] (2) Adjust the pH of the culture medium to 7 with 30% sodium hydroxide solution, and treat it at 122°C for 35min, and then cool it to 32°C;
[0087] S2: Prepare lactic acid bacteria seed tank medium and lactic acid bacteria fermenter medium by the following methods:
[0088] (1) Prepare medium according to the following components and proportions:
[0089] 220 parts of fermented soy sauce...
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