Method for preparing seafood soy sauce through multi-strain composite fermentation

A technology of composite fermentation and seafood soy sauce, applied in the direction of bacteria, lactobacillus and food processing used in food preparation, can solve the problems of strong fishy smell of seafood, influence of finished product flavor, unpleasantness, etc., and achieve delicious taste and rich seafood flavor , delicious effect

Active Publication Date: 2020-06-26
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are the following problems in the existing process of preparing seafood soy sauce by using composite strains of fermentation: ① There is no strain screening for specific seafood varieties, and selection of microorganisms suitable for fermentation of specific seafood varieties; such as kelp is rich in alginate and fucoidan , brown algae starch and other polysaccharides, and active ingredients such as acidic polysaccharides, eosin, galacturonic acid, laminin, taurine, etc. These ingredients can not only improve the nutrition of the finished soy sauce, but also provide special Flavor; clams, clams, meretrix meretrix and other shellfish ar

Method used

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  • Method for preparing seafood soy sauce through multi-strain composite fermentation
  • Method for preparing seafood soy sauce through multi-strain composite fermentation
  • Method for preparing seafood soy sauce through multi-strain composite fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The main preparation method of seafood soy sauce of the present invention is following steps:

[0034] 1. Pretreatment of dried kelp raw materials

[0035] Dry the kelp to remove the sediment, soak it in 0.3% to 0.5% acetic acid solution for 5 to 10 minutes, take it out and wash it, add pure water according to the mass volume ratio of 1:10 to 1:15, and make a pulp; according to 0.5% of the dry mass of the raw material kelp Add ~1% alginate lyase, control the temperature at 35~45°C, enzymolyze for 1~1.5h, boil the enzymolysis solution for 10min to kill the enzyme; after filtering, concentrate the supernatant to a density of 1.05~1.15g / mL, The concentrate is ready for use.

[0036] 2. Pretreatment of dried clam raw materials

[0037] Soak the dried clam seeds in pure water according to the mass volume ratio of 1:5-1:8, and make a pulp; add the dry powder of Saccharomyces cerevisiae SL-1 according to 1%-5% of the dry mass of raw clam seeds, and culture on a shaking table...

Embodiment 2

[0046] Example 2: The effect of the processing method of the dried seaweed raw material on the composition of the seaweed concentrated juice and the effect on the mouthfeel of the finished soy sauce

[0047] Mainly detect the following components in the concentrated kelp juice:

[0048] 1. Reducing sugar: Determination by DNS method; the higher the reducing sugar content, the better the enzymatic hydrolysis effect;

[0049] 2. Total sugar: phenol-concentrated sulfuric acid method, using glucose as standard song;

[0050] 3. Solid content: refractometer method, refer to NY / T 2637-2014 "Determination of Soluble Solid Content in Fruits and Vegetables";

[0051] 4. Crude protein: refer to the Kjeldahl method of GB 5009.5-2016 "Determination of Protein in Food";

[0052] 5. Total phenols: refer to GB / T 31740.2-2015 "Tea Polyphenols";

[0053] 6. Mannitol: colorimetric method, sodium periodate hydrochloric acid solution-rhamnose-Nash reagent method, using mannitol standard produc...

Embodiment 3

[0066] Example 3: The effect of the raw material processing method on the dried clam seeds on the components of the clam seed concentrated juice and the effect on the taste of the finished soy sauce

[0067] Soak the dried clams in purified water according to the mass volume ratio of 1:5, and make a pulp; respectively add the dry powder of Saccharomyces cerevisiae CGMCC No.13030, commercially available Angel baker’s yeast, and commercialized brewer’s yeast according to 3% of the dry mass of raw clams. , cultivated on a shaking table for 30 minutes, at a temperature of 37°C, and a rotating speed of 100rpm; then add flavor protease, neutral protease, acid protease, and compound protease according to 0.1%, 0.3, 0.5%, 0.7%, and 0.9% of the dry mass of the raw clams, and heat at 50°C Enzymolysis for 2 hours; boil the enzymolysis solution for 10 minutes to inactivate the enzyme, filter, take the supernatant, and detect the content of free amino acids in it (refer to GB5009.124-2016 "...

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Abstract

The invention discloses a method for preparing seafood soy sauce through multi-strain composite fermentation, and belongs to the technical field of fermentation. The seafood soy sauce is prepared through a multi-strain composite fermentation method, different strains are used for decomposing different raw material substances and generating different flavor substances, a proper amount of alginate lyase is added in the kelp dry raw material treatment process, saccharomyces cerevisiae CGMCC No.13030 is added in the clam dry raw material treatment process, and Lactobacillus reuteri CGMCC No.12933is added in the composite fermentation process, so that the seafood soy sauce which is delicious in taste, rich in seafood flavor and fuller in total soy sauce flavor is comprehensively prepared. Thefinished product soy sauce disclosed by the invention is reddish brown in color, reddish bright in color, rich in sauce flavor, delicious and mellow in taste, palatable in saltiness and sweetness, clear and free of impurities, and has a special delicate flavor of seafood.

Description

technical field [0001] The invention relates to a method for preparing seafood soy sauce through multi-strain composite fermentation, which belongs to the technical field of fermentation. Background technique [0002] Soy sauce is made from soybeans, flour or wheat as the main raw materials, using naturally occurring Aspergillus oryzae to make koji, and natural lactic acid bacteria and yeasts for fermentation; the most important brewing strain of soy sauce is Aspergillus oryzae. The aroma feature is completed by the enzyme secreted by Aspergillus oryzae to decompose soybean meal, bran and other raw materials. During the fermentation process, bacteria such as lactic acid bacteria and yeasts that participate in the moromi reaction, lactic acid bacteria are conducive to the fermentation process to produce lactic acid, acetic acid, tartaric acid, Organic acids such as succinic acid and yeast play a key role in the mellow aroma of soy sauce in the later stage. [0003] In recent...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L29/00A23L27/10
CPCA23L27/50A23L29/065A23L27/10A23V2002/00A23V2400/147A23V2250/202A23V2250/2042A23V2250/762Y02A40/90
Inventor 许正宏史劲松钱建瑛蔡晓丹钱冠兰张晓娟
Owner JIANGNAN UNIV
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