A kind of sushi vinegar acetic bacteria and method for fermenting sushi vinegar and application in sushi

A technology of sushi vinegar and acetic acid bacteria, which is applied in the field of microbial isolation and fermentation, can solve the problems of isolation and research of unfermented strains, and achieve the effect of excellent alcohol resistance, mild taste, and soft entrance

Active Publication Date: 2022-07-29
爱康食品(青岛)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the more important problem is that there is no corresponding isolation and research on its fermentation strains in the prior art, let alone the fundamental fermentation of similar products to break the monopoly of foreign companies and realize the revitalization of national industries

Method used

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  • A kind of sushi vinegar acetic bacteria and method for fermenting sushi vinegar and application in sushi
  • A kind of sushi vinegar acetic bacteria and method for fermenting sushi vinegar and application in sushi
  • A kind of sushi vinegar acetic bacteria and method for fermenting sushi vinegar and application in sushi

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1 Screening of Acetobacter pasteurii Ssc07

[0037] (1) Microbial enrichment culture

[0038] Take 1-3 g of vinegar fermented grain samples from the 3-6 days of Japanese white chrysanthemum vinegar fermentation, and the sampling position is 15 cm away from the surface of the vinegar fermented grains. Counting 180 rpm, enrichment culture at 42 °C for 36 hours.

[0039] Composition of enrichment medium: glucose 20 g / L, yeast extract 15 g / L, ethanol 4% (v / v), acetic acid 5 g / L.

[0040] (2) Gradient screening with acetic acid and ethanol for continuous enrichment and purification

[0041]The fermentation broth obtained in the above step (1) was transferred to a shake flask with 100 mL of enriched medium at an inoculum volume of 10% (v / v), and the rotation speed of the shaker was 180 rpm at 35 °C. Condition for enrichment and culture, and transfer to fresh enrichment medium after 36 hours.

[0042] The enrichment medium consists of: glucose 20 g / L, yeast extract...

Embodiment 2

[0047] Example 2 Performance Analysis of Acetobacter Pasteurella Ssc07 Fermentation Products

[0048] (1) Preparation of seed solution

[0049] Acetobacter pasteuriana Ssc07 was taken from the slant and inoculated into the seed medium, incubated at 37 °C, 160 rpm for 24 hours on a shaker, and transferred at an inoculum of 10% (v / v). Scale up in fresh seed medium.

[0050] Seed medium composition: glucose 20 g / L, yeast extract 15 g / L, ethanol 3.5% (v / v).

[0051] (2) Acetic acid fermentation

[0052] According to the inoculation amount of 10% (v / v), the seed liquid of Acetobacter pasteuriana Ssc07 obtained in (1) was respectively inoculated into a fermenter for acetic fermentation. During the fermentation process, the fermentation temperature was controlled at 37 °C, and the ventilation rate was 1:0.1 (v / v) / min.

[0053] The fermentation medium consists of: glucose 30 g / L, yeast extract 20 g / L, ethanol 7% (v / v), acetic acid 10 g / L, MgSO 4 0.1 g / L, CaCl 2 0.2 g / L.

[00...

Embodiment 3

[0064] Example 3 Production of sushi vinegar by fermentation of Acetobacter pasteurianus Ssc07

[0065] (1) Raw material pretreatment: select sugar-containing raw materials without mildew and impurities, remove impurities, wash and dry the soil and microorganisms on the sugar-containing raw materials with clean water, then pulverize and pass through a 60-mesh sieve; The raw materials used in the fermentation are rice, millet, sorghum, and corn (about 50:10:10:10 by weight), supplemented with apples and hawthorn (about 5:1 by weight). Ratio, 90:10 by weight.

[0066] (2) Add 10 times the weight of water to the pulverized raw materials, and add commercial high-temperature amylase, heat up to 80°C, maintain pH at 6.0, and keep warm for 45min;

[0067] (3) Add commercial koji refined koji to the bran, and ferment at 35°C for 40 hours;

[0068] (4) Mix the pretreated saccharide-containing raw material and bran in a weight ratio of 4:1, add saccharification enzyme, and saccharify ...

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Abstract

The invention provides a sushi vinegar acetic acid bacteria and a method for fermenting sushi vinegar and its application in sushi. A strain of acetic acid bacteria Ssc07 with good fermentation performance and good tolerance is obtained through screening. The strain has excellent acid-resistance and alcohol-resistance, the strain can be fermented with a single strain to make vinegar, and the obtained sushi vinegar can be directly used in the preparation of sushi and other products without further seasoning and proportioning. Compared with ordinary vinegar, the taste is milder, the sweet and sour taste is moderate, the entrance is softer and less irritating, and the sensory evaluation of the sushi vinegar prepared by the specific method in the present invention is very good; Intense, after-sweet comfort, full body. It makes up for the lack of special vinegar for sushi in the domestic market.

Description

technical field [0001] The present invention relates to the field of microorganism separation and fermentation, in particular to fermentation bacteria screened from sushi vinegar fermentation products, and a further method and application for fermenting sushi vinegar by using the fermentation bacteria. Background technique [0002] With the deepening of international exchanges, Japanese culture, which is closely related to my country, has gradually affected our country. Food culture is the main force, and sushi is one of the most representative foods in Japan. It is deeply loved by people from all over the world, and gradually It is loved by the vast number of diners in our country, especially young people. Sushi originated more than 2,000 years ago, and there have been several major leaps in its development. The second major development was in the 17th century. People began to use vinegar instead of fermentation to increase the sour taste, thus speeding up the process of sus...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12J1/04C12J1/08A23L3/3472A23L7/117A23L27/24C12R1/02
CPCC12N1/20C12J1/04C12J1/08A23L27/24A23L7/117A23L3/3472
Inventor 赵洪梅曲卉赵文杰滕为祝
Owner 爱康食品(青岛)有限公司
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