Brewing method of soy sauce containing vitamin B12

A technology of B12 and vitamins, applied in the field of brewing soy sauce containing vitamin B12, can solve problems such as low yield, and achieve the effects of improving flavor and quality, reducing content and improving fermentation efficiency

Pending Publication Date: 2021-09-03
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

early vitamin B 12 Mainly extracted from Streptomyces fermentation liquid such as streptomycin, aureomycin, gentamycin, etc. Due to the low yield of this method, it has been gradually eliminated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: a kind of vitamin B-containing 12 How to make soy sauce

[0021] A vitamin B 12 The brewing method of soy sauce comprises the following technical steps.

[0022] (1) Preparation of Pseudomonas denitrification seed solution

[0023] Seed liquid formula (1L): beet molasses 160g, corn steep liquor 5g, dipotassium hydrogen phosphate 5g, zinc sulfate 0.02g, magnesium sulfate 5g, manganese sulfate 0.2g, betaine 40g, 5,6-dimethylbenzimidazole 0.025 g, adjust the pH to 7.4 with NaOH; sterilize at 121°C for 18 minutes, then cool down to room temperature for later use.

[0024] The Pseudomonas denitrifica strain is an active freeze-dried bacterial powder or a slant culture medium cryopreserved strain.

[0025] According to the inoculation amount of 5.0%, inoculate Pseudomonas denitrifica strains into the sterilized and cooled medium at a temperature of 32±1°C and a shaker speed of 200r / min; after 3 days, add sterile 30% Molasses solution; cultivated in a shaker...

Embodiment 2

[0046] Embodiment 2: a kind of vitamin B-containing 12 How to make soy sauce

[0047] A vitamin B 12 The brewing method of soy sauce comprises the following steps:

[0048] Step 1: Inoculate the Pseudomonas denitrifica strains into the seed liquid medium, add sterile molasses solution after culturing for 60 hours, and cultivate for another 6 days to obtain the Pseudomonas denitrifica seed liquid;

[0049] Step 2: Put the extruded soybean meal into a steam pressure cooker and cook it for 10 minutes at a pressure of 100KPa; then remove the pressure and cool the material to 38°C to obtain koji;

[0050] Step 3: Mix the koji material, Aspergillus oryzae spore powder and Pseudomonas denitrifica seed liquid in a mass ratio of 100:1:1, send the mixed material into the koji pond, and control the thickness of the material in the koji pond to 25cm. The cleanliness of the room is 10,000, the ambient temperature is 30°C, the ventilation volume of the music room is 10 times the volume o...

Embodiment 3

[0056] Embodiment 3: a kind of vitamin B-containing 12 How to make soy sauce

[0057] A vitamin B 12 The brewing method of soy sauce comprises the following steps:

[0058] Step 1: Inoculate the Pseudomonas denitrifica strains into the seed liquid medium, add sterile molasses solution after culturing for 80 hours, and cultivate for another 7 days to obtain the Pseudomonas denitrifica seed liquid;

[0059] Step 2: Put the extruded soybean meal into a steam pressure cooker and cook it for 115 minutes at a pressure of 100KPa; then remove the pressure and cool the material to 42°C to obtain koji;

[0060] Step 3: Mix the koji material, Aspergillus oryzae spore powder and Pseudomonas denitrifica seed liquid in a mass ratio of 100:5:10, send the mixed material into the koji pond, and control the thickness of the material in the koji pond to 35cm. The cleanliness of the room is 10,000, the ambient temperature is 32°C, the ventilation volume of the music room is 30 times the volume...

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PUM

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Abstract

A brewing method of soy sauce containing vitamin B12 comprises the following steps: inoculating a pseudomonas denitrificans strain into a seed liquid culture medium, and culturing to obtain a pseudomonas denitrificans seed solution; cooking extruded soybean meal to obtain a koji material; and mixing the koji material, aspergillus oryzae spore powder and the pseudomonas denitrificans seed solution, fermenting to obtain koji, preparing mature sauce mash, and filtering to obtain the soy sauce containing vitamin B12. According to the present invention, the prepared soy sauce is red brown in color and pure in sauce fragrance; and the fermented soy sauce contains the vitamin B12 produced by metabolism of pseudomonas denitrificans, and is a fermented soy sauce for strengthening the nutrition of the vitamin B12.

Description

technical field [0001] The invention belongs to the technical field of soy sauce brewing and relates to a vitamin B-containing 12 The brewing method of soy sauce. Background technique [0002] Soy sauce, commonly known as soy sauce, is a traditional condiment in my country; it is brewed from soybeans (or defatted soybeans, black soybeans), wheat or bran, adding water and salt, and is in a liquid state with a reddish-brown color. Soy sauce contains salt, a variety of amino acids, sugars, organic acids, pigments and spices and other ingredients. color. Dishes seasoned or cooked with soy sauce have a unique sauce aroma, delicious taste, and help to stimulate appetite. [0003] Vitamin B 12 Also known as cobalamin, it is a polycyclic compound containing trivalent cobalt. Four reduced pyrrole rings are linked together to form a corrin macrocycle similar to porphyrin. It is the only vitamin containing metal elements. . Vitamin B 12 It is a red crystalline powder, odorless a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L27/24A23L33/00A23L5/20A23P30/20C12N1/20C12R1/38
CPCA23L27/50A23L27/24A23L33/00A23L5/20A23P30/20C12N1/20A23V2002/00A23V2300/16A23V2200/26A23V2200/30
Inventor 李兴江徐相辉穆冬冬吴学凤张旻王波姜绍通
Owner HEFEI UNIV OF TECH
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