Saccharifying and aromatizing yeast and its application in fermented jam product

Abstract

The present invention relates to yeasts for producing fermented soy sauce and sauce product and their preparation process and application. The saccharifying and aromatizing yeast for soy sauce consists of fermenting red yeast, esterified red yeast and Aspergillus niger in the weight ratio of 1 to 0.5-1 to 0.03-0.07. The saccharifying and aromatizing yeast for sauce product consists of fermenting red yeast and esterified red yeast in the weight ratio of 1 to 0.5-1. The present invention can produce powerful acid proteinase, amylase and esterase and rich enzyme system to result in obviously improved taste, color and scent of the fermented soy sauce and sauce products, raised full nitrogen and ammonia nitrogen contents in fermented soy sauce and sauce products and raised quality of fermented soy sauce and sauce products.

Description

technical field [0001] The invention relates to a kind of koji used in the production of fermented soy sauce and soy sauce products, a preparation method thereof and an application technology in the production of soy sauce and soy sauce products. Background technique [0002] At present, the domestic soy sauce and soy sauce product fermentation production process status: [0003] 1. Current status of soy sauce production technology: [0004] (1) The soy sauce production process, as shown in Figure 1; (2) The current soy sauce production process includes a low-salt solid-state oiling process and a high-salt dilute state process. However, most of the koji used in soy sauce production is a single strain, that is, Aspergillus oryzae As 3.042. The produced soy sauce has low color rate, poor red index, low amino nitrogen content and insufficient ester aroma. [0005] 2. Current status of bean paste production process: [0006] (1) The production process of bean paste, such as ...

AI Technical Summary

Problems solved by technology

It must be pointed out that multi-strain fermentation will increase the difficulty of the koji-making process. At the same time, the ratio of various strains is very important, and the addition should be appropriate. If the strains are not properly compounded or the proportion is out of balance, the expected effect will not be achieved.

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