Application of wickerhamomyces anomalus 1027JM-2 in soy sauce brewing

A technology of 1027JM-2 and Wickham, which is applied in the application field of abnormal Wickham yeast 1027JM-2 in soy sauce brewing, can solve the problems of different influences of strains on the flavor of soy sauce, etc.

Inactive Publication Date: 2019-10-15
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

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  • Application of wickerhamomyces anomalus 1027JM-2 in soy sauce brewing
  • Application of wickerhamomyces anomalus 1027JM-2 in soy sauce brewing
  • Application of wickerhamomyces anomalus 1027JM-2 in soy sauce brewing

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Embodiment 1

[0029] The method of brewing soy sauce using aroma-enhancing yeast, the steps are: using soybeans and flour as raw materials, first soak soybeans in warm water at about 37°C for 4 hours, then sterilize them at 115°C for 15 minutes, and wait for the koji to cool to At about 40°C, mix soybeans into flour at a mass ratio of soybeans to flour of 8:1, and then add 3.042 kinds of koji of Aspergillus oryzae Shanghai brewing at a ratio of 0.25% (based on the total mass of raw materials), and the thickness of the koji is 10cm, koji making temperature 28°C, koji making time 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 fermentation, during which stirring was carried out 3 t...

Embodiment 2

[0031] The method of brewing soy sauce using aroma-enhancing yeast, the steps are: using soybeans and flour as raw materials, first soak soybeans in warm water at about 37°C for 4 hours, then sterilize them at 115°C for 15 minutes, and wait for the koji to cool to At about 40°C, mix soybeans into flour at a mass ratio of soybeans to flour of 8:1, and then add 3.042 kinds of koji of Aspergillus oryzae Shanghai brewing at a ratio of 0.25% (based on the total mass of raw materials), and the thickness of the koji is 10cm, koji making temperature 28°C, koji making time 40h. After making koji, add salt water (the mass concentration of salt water is 24.8%) according to the mass ratio of koji and salt water at a ratio of 1:2.2. In the first 30 days of fermentation, maintain the fermentation temperature at 15°C, and stir for 2 hours a week during the fermentation. After 30 days of fermentation, the fermentation temperature was raised to 28°C to continue fermentation, during which stirr...

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Abstract

The invention belongs to the technical field of soy sauce brewing, and in particular, relates to an application of wickerhamomyces anomalus 1027JM-2 in soy sauce brewing. The screened wickerhamomycesanomalus 1027JM-2 is preserved in China Center for Type Culture Collection on March 8, 2019, has the preservation number of CCTCC M 2019132 and has the classification name of wickerhamomyces anomalus.The wickerhamomyces anomalus strain (aroma-producing yeast) has strong NaCl tolerance, is fully applicable to the NaCl concentration of high-salt dilute fermentation, has the tolerance range of 0%-22%, has wide temperature adaptability range, and can play a positive role in changing the soy sauce flavor.

Description

technical field [0001] The invention belongs to the technical field of soy sauce brewing, and specifically relates to the application of a strain of abnormal Wickham yeast 1027JM-2 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16A23L27/50A23L29/00C12R1/645
CPCA23L27/50A23L29/065A23V2002/00C12R2001/645C12N1/145A23V2250/76A23V2200/15
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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