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Culture medium for increasing spore number of soy sauce koji and preparation method of culture medium

A culture medium and soy sauce technology, applied in the direction of using spores, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of large fluctuations in ingredients, waste of raw materials, unstable quality of seed koji batches, etc., and achieve maintenance highly active effect

Active Publication Date: 2021-09-24
FOSHAN HAITIAN GAOMING FLAVORING & FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional soy sauce seed koji production generally uses bran, flour, rice bran, etc. Insufficient nutrients for sufficient growth and metabolism of Aspergillus oryzae
In addition, due to the use of agricultural by-products such as bran and rice bran, there is often a problem of large fluctuations in composition, resulting in unstable quality between batches of seed koji, affecting the stable sporulation and survival of Aspergillus oryzae
[0003] On the other hand, bean dregs are by-products of the bean product processing industry, most of which are used as feed or fertilizer, or even treated as waste, resulting in a waste of raw materials

Method used

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  • Culture medium for increasing spore number of soy sauce koji and preparation method of culture medium
  • Culture medium for increasing spore number of soy sauce koji and preparation method of culture medium
  • Culture medium for increasing spore number of soy sauce koji and preparation method of culture medium

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Embodiment 1

[0031] The present embodiment provides a culture medium and a preparation method thereof for increasing the number of koji spores of the soy sauce species. The mass percentages of the components of the culture medium in the present embodiment are as follows: 60% bran, 20% bean dregs, 18% soybean protein, and 2% flour. %. The preparation method of the culture medium is as follows:

[0032] Step 1. Raw material pretreatment:

[0033] The thickness of the bran is controlled to be 30% under the 20-mesh sieve, the bean dregs is controlled to be 30% under the 60-mesh sieve, and the test result of the crude protein of the bean dregs is 19%.

[0034] Step 2. Mix and sterilize the raw materials:

[0035] The pretreated bran, bean dregs, soybean protein, and flour are mixed with dry ingredients according to the mass percentage of 60%, 20%, 18%, and 2%, and then stirred evenly according to the weight ratio of dry ingredients: water = 1:1.3, Put it in a koji seeding machine and sterili...

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Abstract

The invention provides a culture medium for increasing the spore number of soy sauce mold starter. The culture medium comprises the following components in percentage by mass: 20-60% of bran, 20-50% of bean dregs, 10-30% of soybean protein and 2-6% of flour. Soybean protein is mixed with bran, bean dregs and flour according to a certain proportion to prepare the mold starter culture medium, the problem that the quality stability of the mold starter culture medium prepared from natural agricultural and sideline products of bran and bean dregs is poor is solved under the condition that the bean dregs and bran agricultural and sideline product resources are recycled, and aspergillus oryzae stably produces spores and keeps high activity.

Description

technical field [0001] The invention relates to the field of soy sauce brewing, in particular to a culture medium for increasing the number of koji spores of soy sauce species and a preparation method thereof. Background technique [0002] Traditional soy sauce seed koji production generally uses bran, flour, rice bran, etc. as raw materials, which are mixed and pretreated in a certain proportion to produce seed koji. The raw materials are single and the nutrients are insufficient, which cannot satisfy the full growth and metabolism of Aspergillus oryzae. In addition, due to the use of agricultural by-products such as bran and rice bran, there is often a problem of large fluctuations in composition, resulting in unstable quality between batches of seed koji, which affects the stable sporulation and survival of Aspergillus oryzae. [0003] On the other hand, bean dregs are a by-product of the bean product processing industry, most of which are used as feed or fertilizer, or e...

Claims

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Application Information

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IPC IPC(8): C12N1/14C12N3/00A23L27/50C12R1/69
CPCC12N1/14C12N3/00A23L27/50
Inventor 赖理智李荔吴彤锐洪钦辉莫媚花
Owner FOSHAN HAITIAN GAOMING FLAVORING & FOOD