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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

Pending Publication Date: 2019-08-13
GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Compared with Japanese soy sauce, most domestic soy sauces generally have the disadvantage of insufficient aroma: the traditional Cantonese-style high-salt dilute fermentation process is a fermentation process under natural conditions, without adding aroma-producing strains, and mainly relying on drying in tanks The strains in nature produce the aroma of soy sauce in the late stage of fermentation. The quality of the fermented products of this fermentation process fluctuates greatly and is affected by seasonal factors, which may lead to the problem of insufficient aroma in the final fermented soy sauce.
Adding it to fermented soy sauce when the activity of the bacteria is low will greatly reduce the effect of salt-tolerant aroma-producing bacteria, resulting in the problem of insufficient aroma in the prepared Cantonese-style soy sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a method for improving the aroma of Cantonese high-salt dilute fermented soy sauce. The method includes the steps that S1, a refrigerated salt-tolerant aroma former mother strain is inoculated into a mother-strain flask culture medium for culture and then inoculated into a production flask culture medium for culture to obtain a salt-tolerant aroma former stock strain; S2, the salt-tolerant aroma former stock strain after treatment in S1 is inoculated into a seed tank culture medium for culture and then inoculated into a fermentation tank culture medium for culture untilthe viable count of the culture solution reaches 108 or above; S3, the pH of the culture solution after treatment in S2 is regulated and maintained, and standing is carried out, wherein a ventilatedstate is maintained in the standing process; S4, the strain in the culture solution after treatment in S3 is added into soy sauce which is being fermented. By means of the method, it can be ensured that the salt-tolerant aroma former added in the soy sauce fermentation process has high strain activity, and thus the aroma of the prepared soy sauce is effectively improved.

Description

technical field [0001] The invention belongs to the field of soy sauce brewing, and in particular relates to a method for improving the aroma of Cantonese-style high-salt dilute fermented soy sauce. Background technique [0002] The aroma of soy sauce is mainly derived from the volatile components in soy sauce. There are hundreds of types of these volatile components, which can be roughly divided into the following categories: ① Alcohols: mainly methanol, ethanol, propanol, butanol, etc. It can react with organic acids to form esters; ②Aldehydes: mainly acetaldehyde, propionaldehyde, vanillin, etc., which are oxidized by corresponding alcohols during the fermentation process of soy sauce, and have a special fragrance; ③Organic acids: It is formed by the oxidation of alcohols and aldehydes in the process, and has a unique aroma; ④ Esters: It is formed by the esterification of organic acids and corresponding alcohols, and has a unique aroma; ⑤ Phenols: mainly the Phenolic pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L29/00C12N1/16C12N1/20
CPCA23L27/50A23L29/065C12N1/16C12N1/20A23V2002/00A23V2250/76
Inventor 滑欢欢符姜燕梁亮王聪张任虎易九龙扈圆舒赵红娟郑二帅
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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