Salt-tolerant saccharomycetes for increasing content of ethyl ester compounds in soy sauce and application of salt-tolerant saccharomycetes

A salt-tolerant yeast and compound technology, applied in the field of food fermentation and processing, can solve problems such as relatively little attention, and achieve the effect of improving fruit and floral characteristics, and harmonizing and lasting soy sauce flavor.

Active Publication Date: 2021-10-01
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, many researchers focus on the main salt-tolerant aroma-producing yeasts in soy sauce, such as Zygomyces rouckeri and Candida, which have good salt tolerance and aroma-producing properties, and relatively little attention has been paid to other yeast species with aroma-producing advantages in soy sauce

Method used

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  • Salt-tolerant saccharomycetes for increasing content of ethyl ester compounds in soy sauce and application of salt-tolerant saccharomycetes
  • Salt-tolerant saccharomycetes for increasing content of ethyl ester compounds in soy sauce and application of salt-tolerant saccharomycetes
  • Salt-tolerant saccharomycetes for increasing content of ethyl ester compounds in soy sauce and application of salt-tolerant saccharomycetes

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Effect test

Embodiment 1

[0051] The application of a salt-tolerant yeast for increasing the content of ethyl ester compounds in soy sauce in the preparation of fermented soy sauce comprises the following steps:

[0052] (1) Soaking and steaming: add soybeans into water, soak for 6 hours, and then conduct high-temperature and high-pressure cooking. The cooking pressure is 0.1MPa, the cooking time is 15min, the cooking temperature is 121°C, then cooled to 32°C, filtered Take the filter residue to obtain cooked beans;

[0053] (2) Mixing materials and mixing koji: Mix the cooked beans, flour and koji essence described in step (1) evenly, the mass ratio of the flour to the soybeans described in step (1) is 1:4, and the koji essence uses Aspergillus oryzae , the inoculum amount is 0.04wt% of the total mass of soybean and flour to obtain Daqu;

[0054] (3) Cultivation of Daqu: The Daqu obtained in step (2) is subjected to solid-state fermentation, first cultivated at 30°C for 16h, and then cultivated at 28...

Embodiment 2

[0063] The application of a salt-tolerant yeast for increasing the content of ethyl ester compounds in soy sauce in the preparation of fermented soy sauce comprises the following steps:

[0064] (1) Soaking and steaming: add soybeans to water, soak for 7 hours, and then conduct high-temperature and high-pressure cooking. The cooking pressure is 0.1 MPa, the cooking time is 13 minutes, and the cooking temperature is 123°C. Then cool to 35°C and filter. Take the filter residue to obtain cooked beans;

[0065] (2) Mixing materials and mixing koji: Mix the cooked beans, flour and koji essence described in step (1) evenly. The mass ratio of flour to soybeans described in step (1) is 1:4. Aspergillus oryzae is used for koji essence. The amount is 0.2wt% of the total mass of soybeans and flour to obtain Daqu;

[0066] (3) Cultivation of Daqu: the solid-state fermentation of Daqu obtained in step (2), first cultured at 30° C. for 22 hours, and then cultivated at 27° C. for 22 hours; ...

Embodiment 3

[0075] The application of a salt-tolerant yeast for increasing the content of ethyl ester compounds in soy sauce in the preparation of fermented soy sauce comprises the following steps:

[0076] (1) Soaking and cooking: Add soybeans into water, soak for 10 hours, and then carry out high-temperature and high-pressure cooking. The cooking pressure is 0.12MPa, and the cooking time is 15 minutes. Filter the residue to obtain cooked beans.

[0077] (2) Mixing materials and mixing koji: Mix the cooked beans, flour and koji essence described in step (1) evenly. The mass ratio of flour to soybeans described in step (1) is 1:4. Aspergillus oryzae is used for koji essence. The amount is 0.5wt% of the total mass of soybeans and flour to obtain Daqu;

[0078] (3) Cultivation of Daqu: the solid-state fermentation of Daqu obtained in step (2), first cultured at 30° C. for 24 hours, and then cultivated at 28° C. for 20 hours; wherein, the first time was completed at the 16th hour after the ...

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Abstract

The invention discloses halotolerant saccharomycetes for increasing the content of ethyl ester compounds in soy sauce and application of the halotolerant saccharomycetes. The preservation number of the strain is CGMCC (China General Microbiological Culture Collection Center) No.21635, 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 good salt tolerance, and if the strain is added in the soy sauce mash process of fermented soy sauce, the content of ester compounds, especially ethyl ester compounds such as ethyl acetate, ethyl 2-methyl propionate, ethyl 3-methylthiopropionate, phenethyl 2-acetate, ethyl lactate, ethyl 2-methyl butyrate and ethyl phenylacetate, in the soy sauce can be remarkably increased; and the strain can be used for the fermentation of the high-salt liquid-state soy sauce so as to improve the flavor and the quality of the soy sauce product.

Description

technical field [0001] The invention belongs to the technical field of food fermentation processing, and in particular relates to a salt-tolerant yeast for increasing the content of ethyl ester compounds in soy sauce and an application thereof. 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, aroma, and flavor are inseparable from the interaction of different microorganisms in the brewing process, and it is also rich in nutrients, which has a certain health care effect. In the 1820s, people paid more attention to basic indicators such as amino nitrogen in soy sauce. However, with the improvement of living standards, consumers gradually have higher requirements for the color, aroma and flavor of soy sauce, and gradually pursue high-quality soy sauce with good taste and flavor. , making more and more researchers pay attention to the flavor research of soy sauce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16A23L27/50C12R1/645
CPCA23L27/50A23V2002/00A23V2250/76Y02A40/90
Inventor 赵谋明王靖雯冯云子陈涛
Owner SOUTH CHINA UNIV OF TECH
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