Salt-reducing fermentation method for high-salt liquid-state fermented soy sauce

A soy sauce and starter technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, bacteria used in food preparation, etc., can solve problems such as increased production costs, flavor, and decreased food safety of quality indicators, and achieve ester The effect of increasing the content of similar substances

Inactive Publication Date: 2022-01-11
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Whether it is desalination treatment, adjustment of fermentation degree and control of fermentation conditions, it will significantly increase the production cost, and may also reduce the flavor, quality index and food safety of the product

Method used

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  • Salt-reducing fermentation method for high-salt liquid-state fermented soy sauce
  • Salt-reducing fermentation method for high-salt liquid-state fermented soy sauce
  • Salt-reducing fermentation method for high-salt liquid-state fermented soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] Embodiment 1: the salt reduction brewing of high-salt dilute soy sauce

[0070] (1) Music making:

[0071] The raw materials used for making koji include: defatted soybeans and wheat flour with a mass ratio of 6:4;

[0072] The specific steps are: mix the defatted soybean with 1.2 times of water evenly, sterilize at 121° C. for 15 minutes, and cool to room temperature. Then fully mix the defatted soybeans and wheat flour, then add soy sauce koji essence accounting for 1.5‰ of the total mass of the mixed raw materials, mix evenly and cultivate in a biochemical incubator at 28°C to 30°C, turn the koji at the right time, and make the koji for 40h~ After 48 hours, the surface of the koji material is covered with yellow-green hyphae, which is the finished koji.

[0073] (2) Fermentation: The finished koji prepared in step (1) is mixed with 200g L -1 The NaCl brine is mixed in a volume ratio of 1:(2~3). Put the evenly mixed moromi into 5L beakers, so that the final concen...

Embodiment 2

[0087]Embodiment 2: the screening identification and bacteriostatic spectrum that inhibit spoilage bacteria microorganism

[0088] (1) Screening of Weissella

[0089] With vancomycin (0.2g L -1 ) and natamycin (0.1g·L -1 ) MRS medium for isolation and screening of Weissella from moromi. Select the moromi samples of the 5th, 20th, and 35th day of fermentation, take 15g of moromi and put it in a beaker, add 135mL of sterile saline and add an appropriate amount of glass beads, 100r min- 1 Shake for 5 minutes, stand still at room temperature for 5 minutes, take 1 mL of bacterial suspension, apply gradient dilution to the solution containing vancomycin (0.2 g·L -1 ) and natamycin (0.1g·L -1 ) MRS medium, cultivated at 37°C for 1-3 days, picked a single colony and streaked to obtain a pure strain.

[0090] (2) Screening of Bacillus amyloliquefaciens

[0091] Take 5g of soy sauce and put it in 100mL beef extract-peptone liquid culture medium with glass beads and culture it stat...

Embodiment 3

[0107] Example 3: Synergistic fermentation of Weissella and Bacillus amyloliquefaciens to prepare salt-reduced soy sauce in a high-salt dilute state method

[0108] Cultivation of Weissella enteriferii: pick Weissella enterica JL-5 single bacterium colony obtained by screening in Example 2 and inoculate in the MRS medium, culture at 37° C. for 24 hours, press 1% (v / v) Proportionally transferred to fresh MRS medium, cultured at 37°C to OD 600 Reach 3.0.

[0109] Cultivation of Bacillus amyloliquefaciens: Pick a single colony of Bacillus amyloliquefaciens JDF-2 and inoculate it into liquid LB medium, culture it statically at 37°C for 24 hours, transfer it to fresh LB medium at a ratio of 1% (v / v), Cultured at 37°C to OD 600 Reach 3.0.

[0110] Cultivation of Zygomyces rouckeri: Pick a single colony of Zygomyces rouckeri and inoculate it into liquid YPD medium, 37°C, 220r min -1 Cultivate for 30 hours, inoculate into fresh YPD medium at a ratio of 1% (v / v), and cultivate to ...

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Abstract

The invention discloses a salt-reducing fermentation method for high-salt liquid-state fermented soy sauce, and belongs to the technical field of fermentation engineering. According to the salt-reducing fermentation method, Weissella mesenteroides JL-5 and Bacillus amyloliquefaciens JDF-2 capable of inhibiting growth of putrefying bacteria are separated and screened from low-salt soy sauce mash, a screened strain is used for fermentation of the low-salt soy sauce mash by changing a microbial fermentation technology of the high-salt liquid-state soy sauce, normal low-salt fermentation of the soy sauce is ensured while the flavor and the quality of the soy sauce are not changed, the content of biogenic amine and the number of the putrefying bacteria in the soy sauce are reduced, so that the amino acid nitrogen content of the prepared low-salt soy sauce is greater than 1.2 g.100 mL <-1 >, the content of various putrefying bacteria is less than 1.0 * 10 < 3 > CFU.g <-1 >, the concentration of NaCl is not greater than 10 g.100 mL <-1 >, the sodium content is not greater than 420 mg.10 mL <-1 >, and under the condition that no preservative is added, the quality stability is the same as that of non-salt-reduced soy sauce.

Description

technical field [0001] The invention relates to a salt-reducing fermentation method for brewing soy sauce in a high-salt dilute state, and belongs to the technical field of fermentation engineering. Background technique [0002] Soy sauce originated in China and evolved from soy sauce. It has a long production history and has national characteristics. Its development embodies the wisdom of the working people in our country. In recent years, because of its delicious taste and mellow taste, the consumption market of soy sauce has expanded from Asia to European and American countries, and it is deeply loved by people from all over the world. Soy sauce is under the action of a complex enzyme system produced by filamentous fungi (Aspergillus sojae or Aspergillus oryzae), which hydrolyzes and catalyzes the raw materials rich in protein and starch (soybean and wheat) into various small molecular substances, and then passes through the soy mash. Brewed by the fermentation of a vari...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L27/50A23L3/3571C12R1/01C12R1/07
CPCA23L27/50A23L3/3571A23V2002/00A23V2400/11A23V2200/10C12N1/205C12R2001/07C12R2001/01C12N1/20Y02A40/90
Inventor 方芳胡光耀堵国成陈坚
Owner JIANGNAN UNIV
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