Preparation method of saccharification flavoring yeast

Abstract

This invention relates to a fermental shoyu and preparation of levure species in the process of producing levure from shoyu product. The preparation of saccharifying levure of increasing incense, its characteristic is that including following steps: 1). Preparation of esterifying red rice; 2): preparation of fermental red rice;3): preparation of black levure;4): preparation of saccharifying levure of increasing incense: a). preparation of saccharifying levure of increasing incense which is used for shoyu: it is composed of fermental red rice, esterifying red rice and black levure, the above-mentioned fermental red rice, esterifying red rice and black levure are compounded according to proportion by weight ratio is 1:0.5-1:0.03-0.07, mixing uniformly; getting saccharifying levure of increasing incense which is used for shoyu; b). preparation of saccharifying levure of increasing incense which is used for shoyu product: it is composed of fermental red rice and esterifying red rice, the above-mentioned fermental red rice, esterifying red rice and are compounded according to proportion by weight ratio is 1:0.3-0.7, mixing uniformly; getting saccharifying levure of increasing incense which is used for shoyu product.

Description

technical field [0001] The invention relates to a method for preparing koji species used in fermented soy sauce and soy sauce product koji making. Background technique [0002] At present, a single strain of Aspergillus oryzae is mostly used in the production of fermented soy sauce and sauce products in China. Although the production of soy sauce and soy sauce products by relying on the natural fermentation of wild strains in the early stage of the koji-making process with a single strain has been greatly improved, the production cycle has been shortened, and the utilization rate has been improved, but the single strain Aspergillus oryzae As3.042 only produces less Strong neutral protease, weak acid protease and glucoamylase, no esterase, less overall enzyme system, so that the taste, color and aroma of fermented soy sauce and sauce products are insufficient. [0003] Multi-species koji-making fermentation, in addition to the neutral protease produced by Aspergillus oryzae ...

AI Technical Summary

Problems solved by technology

[0005] The inventor filed a patent application for "saccharified flavor-enhancing koji and its application in fermented sauce products (patent application number: 200510018588.4)" to the China Intellectual Property Office on April 21, 2005. This patent application discloses a saccharified Flavor-enhancing koji, preparation method of saccharification-enhancing koji, application of saccharification-enhancing koji in fermented sauce products; JCT1 in "Monascus ruber (Monascus ruber) JCT1" in the preparation method of saccharification-enhancing koji And "purple Monascus purpureus (Monascus purpureus) JCT2" can not find this name in the prior art, and disclosure is insufficient, so that those of ordinary skill in the art can't realize this invention; And " improved Cha's culture medium ", " liquid rice flour "Cultivation medium" cannot find this name in the prior art, and the disclosure is insufficient, so that those skilled in the art cannot realize the invention

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