Salt-tolerant lactobacillus fermentum for improving flavor quality of fermented soy sauce and application of salt-tolerant lactobacillus fermentum

A technology for fermenting Lactobacillus and brewing soy sauce, which is applied in the field of food microbiological technology application, to achieve the effect of optimizing the umami and thick taste of soy sauce, enhancing the aroma of ester and sauce, and coordinating and lasting the flavor of soy sauce

Pending 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

It can be seen that the application of Lactobacillus in soy sauce mainly focuses on reducing biogenic amines and increasing 3-hydroxy-2-butanone, while the research on flavor-functioning bacteria in soy

Method used

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  • Salt-tolerant lactobacillus fermentum for improving flavor quality of fermented soy sauce and application of salt-tolerant lactobacillus fermentum
  • Salt-tolerant lactobacillus fermentum for improving flavor quality of fermented soy sauce and application of salt-tolerant lactobacillus fermentum
  • Salt-tolerant lactobacillus fermentum for improving flavor quality of fermented soy sauce and application of salt-tolerant lactobacillus fermentum

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] (1) Soaking beans and cooking: select soybeans (soybeans) with full graininess, add them into clear water, the mass ratio of the soybeans to clear water is 1:2.2, soak them in clear water for 8 hours, and finish under high temperature and high pressure after soaking fully Cooking, control the cooking pressure at 0.11MPa, the cooking time is 13min, the cooking temperature is 125°C, filter and take the filter residue to obtain cooked beans;

[0058] (2) Mixing materials and mixing koji: Cool the cooked beans obtained in step (1) to 40°C, mix in flour koji essence and mix evenly. Calculated according to dry weight, the mass ratio of flour to soybeans is 1:4; the used The koji essence is Aspergillus oryzae, and according to the dry weight, the inoculum amount of the koji essence is controlled at 0.05wt% of the total weight of soybeans and flour, and the three are evenly mixed to obtain Daqu.

[0059] (3) Cultivation of Daqu: The Daqu obtained in step (2) was subjected to so...

Embodiment 2

[0067] (1) Soaking beans and steaming: select soybeans (soybeans) with full graininess, add them into clear water, the mass ratio of the soybeans to clear water is 1:2.5, soak them in clear water for 6 hours, and finish under high temperature and high pressure after soaking fully Cooking, control the cooking pressure at 0.1MPa, the cooking time at 15min, and the cooking temperature at 123°C, filter and take the filter residue to obtain cooked beans;

[0068] (2) Mixing materials and mixing koji: cool the cooked beans obtained in step (1) to 32°C, mix in flour and koji essence, and mix evenly. Calculated according to dry weight, the mass ratio of flour to soybeans is 1:3, so The koji essence used is Aspergillus oryzae. According to the dry weight, the inoculum amount of the koji essence is controlled at 0.04wt% of the total weight of soybean and flour, and the three are evenly mixed to obtain Daqu.

[0069] (3) Cultivation of Daqu: The Daqu obtained in step (2) was solid-state ...

Embodiment 3

[0077] (1) Soaking beans and cooking: select soybeans (soybeans) with full graininess, add them into clear water, the mass ratio of the soybeans to clear water is 1:2.3, soak in clear water for 10 hours, and finish under high temperature and high pressure after soaking fully Cooking, adjust the cooking pressure at 0.12MPa, the cooking time is 10min, the cooking temperature is 121°C, filter and take the filter residue to obtain cooked beans;

[0078] (2) Mixing materials and mixing koji: Cool the cooked beans obtained in step (1) to 45°C, mix in flour koji essence and mix raw materials. Calculated according to dry weight, the mass ratio of flour to soybeans is 1:5. The koji essence is Aspergillus oryzae. According to the dry weight, the inoculum amount of the koji essence is controlled at 0.06wt% of the total weight of soybeans and flour, and the three are evenly mixed to obtain Daqu.

[0079] (3) Cultivation of Daqu: the Daqu obtained in step (2) was solid-state fermented, fir...

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Abstract

The invention discloses salt-tolerant lactobacillus fermentum for improving flavor quality of fermented soy sauce and application of the salt-tolerant lactobacillus fermentum. The preservation number of the strain is CGMCC (China General Microbiological Culture Collection Center) No.22170, and the strain is preserved in the China General Microbiological Culture Collection Center on April 12, 2021. The strain is separated from traditional high-salt liquid-state soy sauce residues and can be applied to preparation of fermented soy sauce. The strain has relatively good salt tolerance and growth activity, if the strain is added in the soy sauce mash technological process of fermented soy sauce, generation of various aroma substances such as ethyl isobutyrate, ethyl isovalerate, ethyl phenylacetate, HEMF and the like in the soy sauce can be improved, the ester aroma and soy sauce aroma characteristics of the soy sauce are obviously improved, meanwhile, the delicate flavor and the strong flavor are optimized, the taste is coordinated, and the strain is suitable for fermentation of high-salt liquid-state soy sauce. The soy sauce with the strain provided by the invention is rich in sauce flavor and mellow in taste, and the quality of the soy sauce can be further improved.

Description

technical field [0001] The invention is suitable for the application field of food microorganism technology, and in particular relates to a strain of salt-tolerant fermented Lactobacillus for improving the flavor quality of brewed soy sauce and its application. Background technique [0002] Soy sauce is a traditional fermented condiment in China. When fermented by microorganisms (such as Aspergillus, yeast, lactic acid bacteria, etc.), it is hydrolyzed to produce a variety of amino acids, peptides, organic acids and sugars. The biochemical changes in the body form a seasoning liquid with special color, aroma, taste and state. The aroma of high-salt dilute soy sauce is complex and rich, which contains a variety of aroma components such as ester aroma, floral aroma, caramel aroma, roasted potato aroma, and sauce aroma. These flavor effects are one of the key criteria for the current quality evaluation of soy sauce. The fermentation flavor of soy sauce is affected by various ...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L27/50C12R1/225
CPCA23L27/50A23V2400/143
Inventor 冯云子陈涛赵谋明王靖雯
Owner SOUTH CHINA UNIV OF TECH
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