Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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

A technology of salt-tolerant yeast and compounds, which is applied in the field of food fermentation and processing, can solve the problems of unsystematic research and few researches on yeast, and achieve the effect of improving the characteristics of sauce aroma and baking aroma, and harmonious and lasting flavor

Pending Publication Date: 2022-05-13
SOUTH CHINA UNIV OF TECH
View PDF5 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the field of soy sauce brewing research, there are few studies on yeasts producing pyrazine compounds, and no systematic research has been formed.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Salt-tolerant saccharomycetes for increasing content of pyrazine compounds in soy sauce and application of salt-tolerant saccharomycetes
  • Salt-tolerant saccharomycetes for increasing content of pyrazine compounds in soy sauce and application of salt-tolerant saccharomycetes
  • Salt-tolerant saccharomycetes for increasing content of pyrazine compounds in soy sauce and application of salt-tolerant saccharomycetes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] The application of a salt-tolerant yeast for increasing the content of pyrazine compounds in soy sauce in the preparation of fermented soy sauce comprises the following steps:

[0051] (1) Soaking and steaming: add soybeans into water, soak for 4 hours, and then conduct high-temperature and high-pressure cooking. The cooking pressure is 0.09MPa, and the cooking time is 9 minutes. The cooking temperature is 120°C, then cooled to 30°C, and filtered Take the filter residue to obtain cooked beans;

[0052] (2) Koji making: Mix the cooked beans, flour, and koji essence in step (1) at 30°C evenly. The mass ratio of the flour to the soybeans in step (1) is 1:2.5. The koji essence uses Aspergillus oryzae, rice The amount of aspergillus inoculum is 0.05wt% of the total mass of soybeans and flour to obtain Daqu; the obtained Daqu is subjected to solid-state fermentation, first cultivated at 28°C for 15h, and then cultivated at 27°C for 14h, wherein, in the solid-state fermentatio...

Embodiment 2

[0061] The application of a salt-tolerant yeast for increasing the content of pyrazine compounds in soy sauce in the preparation of fermented soy sauce comprises the following steps:

[0062] (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;

[0063] (2) Koji making: Mix the cooked beans, flour, and koji extract in step (1) at 35°C evenly. The mass ratio of the flour to the soybeans in step (1) is 1:4.5. The koji extract uses Aspergillus oryzae, rice The amount of aspergillus inoculum is 0.2wt% of the total mass of soybeans and flour to obtain Daqu; the obtained Daqu is solid-state fermented, first cultivated at 30°C for 22h, and then cultivated at 27°C for 22h; wherein, in the solid-state fermentation Complete the first ...

Embodiment 3

[0072] The application of a salt-tolerant yeast for increasing the content of pyrazine compounds in soy sauce in the preparation of fermented soy sauce comprises the following steps:

[0073] (1) Soaking and cooking: add soybeans into water, soak for 12 hours, and then carry out high-temperature and high-pressure cooking. The cooking pressure is 0.15MPa, and the cooking time is 18 minutes. Filter the residue to obtain cooked beans.

[0074] (2) Koji making: Mix the cooked beans, flour, and koji essence at 50°C in step (1) evenly. The mass ratio of the flour to the soybeans in step (1) is 1:4. The koji essence uses Aspergillus oryzae, rice The amount of aspergillus inoculum is 0.55wt% of the total mass of soybeans and flour to obtain Daqu; the obtained Daqu is solid-state fermented, first cultivated at 32°C for 28h, and then cultivated at 30°C for 32h; wherein, after the solid-state fermentation starts 20h After completing the first song turning, the second song turning is com...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
diameteraaaaaaaaaa
temperatureaaaaaaaaaa
Login to View More

Abstract

The invention discloses halotolerant saccharomycetes for increasing the content of pyrazine 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.24058, and the strain is preserved in China General Microbiological Culture Collection Center on December 8, 2021. The strain can be applied to preparation of fermented soy sauce. The strain has a good salt tolerance characteristic, if the strain is added in the soy sauce mash process of fermented soy sauce, the content of pyrazine compounds such as methylpyrazine, 2, 6-dimethylpyrazine, trimethyl pyrazine and 2-ethyl-6-methylpyrazine in the soy sauce can be remarkably increased, the overall sauce fragrance and baking fragrance of the soy sauce are remarkably improved, and the soy sauce mash has a good application prospect. The method can be used for fermenting high-salt liquid-state soy sauce, and the flavor and quality of soy sauce products are improved.

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 pyrazine 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. With the improvement of living standards, consumers gradually have higher requirements for the color and aroma of soy sauce, and gradually pursue high-quality soy sauce with good taste and flavor, which makes more and more researchers pay attention to the flavor research of soy sauce. [0003] Aroma compounds in soy sauce mainly include acids, alcohols, aldehydes, esters, ketones, phenols, pyrazi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16A23L27/50C12R1/72
CPCA23L27/50A23V2002/00A23V2250/76
Inventor 冯云子王靖雯赵谋明
Owner SOUTH CHINA UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com