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Dabaryomyces hansenii and its application in soy sauce brewing

A soy sauce and yeast technology, applied in the preparation of alcoholic beverages, microorganism-based methods, fungi, etc., can solve the problem of different effects of strains on the flavor of soy sauce, and achieve the effect of good NaCl tolerance

Active Publication Date: 2019-10-08
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The high-salt dilute fermentation process is a high-quality soy sauce production process. During the fermentation process, in order to improve the flavor of soy sauce, it is necessary to artificially add aroma-enhancing yeast. At present, Saccharomyces rouxii is widely used in China and has a certain effect. However, There are problems such as whether the yeast can adapt to the high-salt environment in the soy sauce brewing process during the application process, and the differences between different strains cause the strains to have different effects on the flavor of soy sauce. very necessary

Method used

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Embodiment 1

[0026] The method of brewing soy sauce using Debaryomyces hansenii strain RRJ-JM-2 (aroma-increasing yeast), the steps are: using soybeans and flour as raw materials, first soak soybeans in warm water at about 37°C After 4 hours, sterilize at 115°C for 15 minutes, and when the koji material is cooled to about 40°C, mix soybeans into the flour at a mass ratio of soybeans to flour of 8:1, and add 0.25% (based on the total amount of raw materials) 3.042 kinds of koji made by Aspergillus oryzae Shanghai brewing, the thickness of koji is 10cm, the temperature of koji making is 28°C, and the time of koji making is 40h. After making koji, add brine (the mass concentration of brine is 24.8%) according to the mass ratio of koji and brine at a ratio of 1:2.2, and maintain the fermentation temperature at 15°C during the first 30 days of fermentation, during which it stirs 2 times a week. After 30 days of fermentation, the fermentation temperature was raised to 28°C to continue fermentati...

Embodiment 2

[0028] The method of brewing soy sauce using Debaryomyces hansenii strain RRJ-JM-2 (aroma-increasing yeast), the steps are: using soybeans and flour as raw materials, first soak soybeans in warm water at about 37°C After 4 hours, sterilize at 115°C for 15 minutes, and when the koji material is cooled to about 40°C, mix soybeans into the flour at a mass ratio of soybeans to flour of 8:1, and add 0.25% (based on the total amount of raw materials) 3.042 kinds of koji made by Aspergillus oryzae Shanghai brewing, the thickness of koji is 10cm, the temperature of koji making is 28°C, and the time of koji making is 40h. After making koji, add brine (the mass concentration of brine is 24.8%) according to the mass ratio of koji and brine at a ratio of 1:2.2, and maintain the fermentation temperature at 15°C during the first 30 days of fermentation, during which it stirs 2 times a week. After 30 days of fermentation, the fermentation temperature was raised to 28°C to continue fermentati...

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Abstract

The invention belongs to the technical field of soy sauce brewing, in particular to a strain of Dabaryomyces hansenii and its application in soy sauce brewing. The Dabaryomyces hansenii is preserved with the China Center for Type Culture Collection on March 8, 2019 with a preservation number of CCTCC NO: M 2019133, and a classification name is Debaryomyces hansenii RRJ-JM-2. The strain can grow and breed under the high salt environment of soy sauce brewing, can effectively change the flavor of soy sauce, and is suitable for soy sauce brewing.

Description

technical field [0001] The invention belongs to the technical field of soy sauce brewing, in particular to a strain of Debaria hansenii and its application in soy sauce brewing. Background technique [0002] Soy sauce is a traditional brewing condiment in my country with a long history. Since the Eastern Han Dynasty, China has started the production of soy sauce. Soy sauce is mainly made of protein and starchy raw materials. It is brewed by microbial fermentation and has a harmonious color, fragrance and rich nutrients. condiments. There is a proverb in soy sauce brewing: one koji, two mash, three boiled oil, which is a refined overview of the soy sauce production process, and the second mash refers to the fermentation process after koji making, which is an important part of soy sauce brewing. As the main microorganisms, they participate in the entire fermentation process, and under their action, through a series of complex biochemical reactions, raw materials such as soybea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16A23L27/50A23L19/20C12G3/02C12R1/645
CPCA23L27/50A23L19/20C12G3/02C12R2001/645C12N1/145
Inventor 王宪斌冯霞张蓓蓓刘义陈麒名朱英李峰
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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