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Salt-tolerant saccharomycetes strain for increasing Sotolone content in soy sauce and application of salt-tolerant saccharomycetes strain

A technology of salt-tolerant yeast and soy sauce, which is applied in the direction of yeast-containing food ingredients, fungi, climate change adaptation, etc., can solve the complex and difficult problems of the formation process, and achieve the effect of increasing Sotolone content and harmonious and long-lasting soy sauce flavor

Active Publication Date: 2021-08-31
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, DMHF is one of the representative compounds with strong caramel aroma, which was detected in the early stage of soy sauce fermentation, while Zhang Hailin’s plan did not pay attention to the substance Sotolone, which gradually accumulated in the late stage of soy sauce fermentation, and the formation process was more complicated Difficult, the yeast associated with increasing the content of Sotolone in soy sauce has never been reported

Method used

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  • Salt-tolerant saccharomycetes strain for increasing Sotolone content in soy sauce and application of salt-tolerant saccharomycetes strain
  • Salt-tolerant saccharomycetes strain for increasing Sotolone content in soy sauce and application of salt-tolerant saccharomycetes strain
  • Salt-tolerant saccharomycetes strain for increasing Sotolone content in soy sauce and application of salt-tolerant saccharomycetes strain

Examples

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Effect test

Embodiment 1

[0052] A kind of application of the salt-tolerant yeast that promotes Sotolone content in soy sauce in preparing fermented soy sauce comprises the steps:

[0053] (1) Soaking beans and cooking: Soak soybeans in water for 8 hours, cook the soaked soybeans at a cooking pressure of 0.1 MPa, hold pressure for 15 minutes, cook at a temperature of 121°C, and then cool to 32°C, filter the filter residue to get cooked beans; mix: mix cooked beans with flour and koji essence evenly, the mass ratio of flour to dry soybeans is 1:4, koji essence uses Aspergillus oryzae, and the inoculation amount is dry soybeans and flour Total weight 0.04wt%, obtains Daqu;

[0054] (2) Koji making: the Daqu obtained in step (1) is subjected to solid-state culture, wherein it is cultured at 30°C for 16 hours, and then cultured at 28°C for 28 hours; after 15 hours of solid-state culture, the koji is turned over once, and after continuing to cultivate for 7 hours, it is turned over for the second time. Qu,...

Embodiment 2

[0063] A kind of application of the salt-tolerant yeast that promotes Sotolone content in soy sauce in preparing fermented soy sauce comprises the steps:

[0064] (1) Soaking and cooking: Soak the soybeans in water for 10 hours, cook the soaked soybeans at a pressure of 0.1 MPa, hold the pressure for 13 minutes, and cook at a temperature of 123°C, then cool to 35°C, filter the filter residue to get cooked beans; mix: mix cooked beans with flour and koji essence evenly, the mass ratio of flour to dry beans is 1:4, the koji essence uses Aspergillus oryzae, and the inoculation amount is the total weight of dry soybeans and flour 0.2wt%, obtain Daqu;

[0065] (2) Koji making: the Daqu obtained in step (1) is subjected to solid-state culture, wherein it is cultured at 30°C for 22 hours, and then cultured at 27°C for 22 hours; after 16 hours of solid-state culture, the koji is turned over once, and after continuing to cultivate for 6 hours, it is turned over for the second time. Qu...

Embodiment 3

[0074] A kind of application of the salt-tolerant yeast that promotes Sotolone content in soy sauce in preparing fermented soy sauce comprises the steps:

[0075] (1) Soaking and cooking: Soak the soybeans in water for 9 hours, cook the soaked soybeans at a cooking pressure of 0.12MPa, hold the pressure for 15 minutes, cook at a temperature of 124°C, and then cool to 45°C , filter and get the filter residue to obtain cooked beans; mixing: mix cooked beans with flour and koji essence evenly, the mass ratio of flour and dry soybeans is 1:4, koji essence uses Aspergillus oryzae, and the inoculation amount is the total weight of dry soybeans and flour 0.50wt%, obtains Daqu;

[0076] (2) Koji making: the Daqu obtained in step (1) is subjected to solid-state culture, cultured at 30°C for 24 hours, and then cultured at 28°C for 20 hours; after 16 hours of solid-state culture, turn the koji once, and after continuing to cultivate for 7 hours, turn it over for the second time Qu, cont...

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Abstract

The invention provides a salt-tolerant saccharomycetes strain for increasing Sotolone content in soy sauce and application of the salt-tolerant saccharomycetes strain. The preservation number of the strain is CGMCC No.21634, and the strain is preserved in China General Microbiological Culture Collection Center on January 15, 2021. The strain can be applied to preparation of fermented soy sauce. The strain has a good salt-tolerant characteristic, if the strain is added in a soy sauce mash process of fermented soy sauce, the content of 3-hydroxy-4, 5-dimethyl-2 (5H) furanone (Sotolone) in the soy sauce can be obviously increased, the flavor and the quality of a soy sauce product are improved, the caramel fragrance and the seasoning fragrance of the soy sauce prepared by the strain are prominent, and the sauce fragrance and the sweet fragrance are obviously improved.

Description

technical field [0001] The invention belongs to the technical field of food fermentation and processing, and in particular relates to a salt-tolerant yeast for increasing the content of Sotolone in soy sauce and its application. Background technique [0002] Soy sauce is one of the traditional fermented foods and has become a must-have condiment in every household in China. Its unique color and aroma are inseparable from the metabolism of different microorganisms in the brewing process. The quality control of early soy sauce was mainly based on whether the content of amino acid nitrogen and total nitrogen reached the standard. However, with the improvement of living standards, consumers gradually pursue high-quality soy sauce with a harmonious taste and strong sauce aroma. Therefore, more and more researchers pay attention to Research on the flavor of soy sauce. [0003] Early studies have found that the aroma active components of soy sauce can be divided into malt aroma, ...

Claims

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Application Information

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IPC IPC(8): C12N1/16A23L27/50C12R1/72
CPCA23L27/50A23V2002/00A23V2250/76Y02A40/90
Inventor 冯云子王靖雯赵谋明陈涛
Owner SOUTH CHINA UNIV OF TECH
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