Method for enhancing quality of soy sauce

A soy sauce flavor and substance technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, milk substitutes, etc., can solve the problems of unclear influence on substance metabolism, achieve increased anti-mold effect, strong bactericidal effect, and soft soy sauce salty 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

At present, although some research has been done on the addition of Tetradococcus halophilus and yeast in the fermentation process of soy sauce, the interaction between Tetradococcus halophilus and yeast in the fermentation process of soy sauce and their joint effects on the substances in the soy sauce fermentation system Metabolic effects are unclear

Method used

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  • Method for enhancing quality of soy sauce
  • Method for enhancing quality of soy sauce
  • Method for enhancing quality of soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Example 1: Preparation of soy sauce using Tetradynococcus halophilus R44 and Zygomyces ruckeri ZQ02

[0032] (1) Koji making

[0033]Soak soybean meal with 1.2 times of water for 2 hours, sterilize at 121°C for 15 minutes, and cool to room temperature. Add 1.5‰ (V:V) Aspergillus oryzae spore powder according to the weight of raw materials (the total weight after soybean meal and wheat grains are mixed). , the mass ratio of wheat grains is 6:4) and fully mix well; cultivate in a biochemical incubator at 30°C, control the humidity at about 90% during the koji making process, turn the koji at the right time, make koji for 60 hours, and the surface of the koji material is covered with yellow The green mycelium is the song. Quality requirements for koji: well-developed hyphae, dense spores, no stickiness and burnt koji.

[0034] (2) fermentation

[0035] Mix the koji with 20% (W:V) brine at a volume ratio of 1:1.8. The mixed moromi was divided into 2L jars and fermented...

Embodiment 2

[0040] Embodiment 2: Determination of the quantity of Tetradneococcus halophilus R44 and Zygomyces rouckeri ZQ02

[0041] In order to confirm that the addition of strains can enhance the effect of Tetradynococcus halophilus R44 and Zygomyces rouckeri ZQ02 in the soy sauce fermentation process, the number of Tetradynococcus halophilus R44 and Zygosaccharomyces rouckeri ZQ02 was determined by plate counting method. Weigh 1g of moromi and pour it into a conical flask filled with sterilized glass beads and 99mL normal saline, mix evenly, and make gradient dilutions (respectively diluted to 10 -2 、10 -3 、10 -4 、10 -5 、10 -6 、10 -7 ), diluted and applied to MRS (containing 100mg·L -1 Natamycin, 100g·L - 1 NaCl) plate and Bengal red agar (sodium propionate 5g L -1 , 100g·L -1 NaCl) plate, cultured at 30°C for 4-6 days and counted.

[0042] The results showed that the addition of Tetradococcus halophilus could strengthen the bacteria in the fermentation process of soy sauce....

Embodiment 3

[0043] Example 3: Effects of Strengthening Tetradynococcus halophilus R44 and Zygomyces ruckeri ZQ02 on Physicochemical Indexes of Soy Sauce

[0044] The moromi from Example 1 was sampled on days 15, 20, 25, 30, 35, 40, 45, 60 and 75. Take 100g moromi respectively in a centrifuge tube, 12000r min -1 After centrifugation for 30 min, the supernatant was taken and filtered through a filter membrane with a pore size of 0.22 μm for determination of physical and chemical indicators. The content of amino acid nitrogen in moromi was determined by formaldehyde titration (refer to GB5009.235-2016 for specific steps).

[0045] It has been tested that in this example, the enrichment of Tetradneococcus halophilus R44 and Zygosaccharomyces rouckeri ZQ02 significantly increased the amino acid nitrogen content of moromi. The content of ammonia nitrogen in the moromi added with Zygomyces rouckeri and Tetradococcus halophilus on the 35th day was 7.56g / L, which was 6.8% higher than that of the...

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Abstract

The invention discloses a method for enhancing the quality of soy sauce and belongs to the field of microbial food. The method is characterized in that the method produces high-salt liquid-state soy sauce through the cooperative fermentation of two strains, and mainly and properly adds Zygosaccharomyces rouxii and Tetragenococcus halophilus. Through the provided method capable of producing the high-salt liquid-state soy sauce through the cooperative fermentation of two strains, the produced soy sauce is strong in sauce fragrance, mellow in ester fragrance and full in delicate flavor; the convent of the aroma component-furanone (HEMF) in the soy sauce is 7.4 times that of the contrast which does not add the strains, and the total content of volatile flavor compounds can be enhanced by 2.4 times compared with the contrast; and therefore, the method has important significance on producing high-quality soy sauce in large scale.

Description

technical field [0001] The invention relates to a method for improving the quality of soy sauce, which belongs to the field of microbial food. Background technique [0002] As a fermented condiment with a long history, soy sauce has a history of more than 3,000 years, and its consumers are all over the world. At present, there are many kinds of soy sauce brewing techniques coexisting in our country, but the production of high-quality soy sauce mainly depends on the high-salt dilute brewing technique. However, compared with Japan and other leading countries, the current high-salt dilute brewing process in my country still has defects such as aroma, taste deviation and unstable product flavor. [0003] Soy sauce fermentation is a mixed fermentation process in which a variety of microorganisms participate. The composition, succession and functional metabolism of microbial communities in the soy sauce brewing process have important effects on the quality of soy sauce. There a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L29/00A23L11/00A23C11/10A23L3/00C12N1/20C12N1/16C12R1/01C12R1/645A23L11/45A23L11/50
CPCA23L27/50A23L29/065A23C11/106A23L3/00C12N1/20C12N1/16A23V2002/00A23L11/50A23V2250/76
Inventor 方芳周朝晖刘佳乐陈坚李铁桥堵国成卢丽玲
Owner JIANGNAN UNIV
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