Composition for improving fermentation flavor and preparation method and application thereof

Abstract

The invention belongs to the technical field of seasoning processing, and particularly relates to a composition for improving fermentation flavor and a preparation method and application thereof. The composition for improving the fermentation flavor comprises the following components in parts by weight: 0-40 parts of nutritional ingredients, 30-70 parts of an enzyme preparation and 20-50 parts of a complex microbial inoculant, the complex microbial inoculant comprises saccharomycetes and lactic acid bacteria; the nutritional ingredients comprise carbon sources and nitrogen sources. According to the composition for improving the fermentation flavor, the fermentation time of a traditional fermentation seasoning is obviously shortened, and the production efficiency is remarkably improved; besides, the flavor of the fermented condiment is remarkably improved, the flavor comprises fragrance and taste, the flavor is mainly embodied as prominent sauce fragrance and fresh and thick taste, and the fermented condiment has a wider application prospect.

Description

Technical Field

[0001] The invention belongs to the technical field of seasoning processing, and particularly relates to a composition for improving fermentation flavor, and a preparation method and application thereof. Background Art

[0002] At present, there are many kinds of traditional brewed condiments. Soy sauce, bean paste, soybean paste and sweet noodle sauce are traditional condiments with unique color, aroma and taste made from one or more of soybeans (soybean meal), wheat, broad beans and flour through long-term fermentation. The aroma and taste of the sauce mash determine the quality of the final product. Except for the Japanese soy sauce process that uses yeast for fermentation and flavoring, the fermentation of most soy sauces and sauces still relies on natural environment microorganisms, with a long fermentation cycle, unstable quality and weak flavor. For example, it takes a year for Sichuan Pixian bean paste to obtain bean paste with suitable flavor through natural fermentation, with low production efficiency and difficult to control product quality. With people's continuous pursuit of quality of life and the accelerated pace of life, there is an urgent need to provide a simpler and faster method to improve the fermentation quality of condiments such as soy sauce and bean paste. Summary of the invention

[0003] The technical problem solved by the present invention is that traditional fermented condiments rely on slow natural fermentation of environmental microorganisms, which has the problems of long fermentation cycle, unstable quality and weak flavor.

[0004] In view of the above technical problems, the present invention provides a composition for improving fermentation flavor, and a preparation method and application thereof.

[0005] Specifically, the present invention provides the following technical solutions:

[0006] In a first aspect, the present invention provides a composition for improving fermentation flavor, wherein the composition comprises, by weight, 0 to 40 parts of nutrients, 30 to 70 parts of enzyme preparations, and 20 to 50 parts of composite bacterial agents;

[0007] The composite bacterial agent comprises yeast and lactic acid bacteria;

[0008] The nutrient components include a carbon source and a nitrogen source.

[0009] Preferably, the composite bacterial agent comprises 15 to 45 parts of yeast and 1 to 10 parts of lactic acid bacteria in parts by weight.

[0010] Preferably, the composite bacterial agent also includes mold.

[0011] More preferably, the composite bacterial agent comprises 15 to 45 parts of yeast, 0 to 10 parts of mold and 1 to 10 parts of lactic acid bacteria in parts by weight.

[0012] Further preferably, in parts by weight, the composite bacterial agent comprises 20 to 35 parts of yeast; and / or, the composite bacterial agent comprises 1 to 10 parts of mold; and / or, the composite bacterial agent comprises 2 to 8 parts of lactic acid bacteria.

[0013] More preferably, based on weight, the composite bacterial agent comprises 22 to 28 parts of yeast; and / or, the composite bacterial agent comprises 2 to 6 parts of mold; and / or, the composite bacterial agent comprises 4 to 8 parts of lactic acid bacteria.

[0014] Preferably, the yeast comprises one or more than two of Saccharomyces cerevisiae, Kluyveromyces, Pseudomonas aeruginosa, Torulopsis sporeifera, Zygosaccharomyces rhusiopathiae, Torulopsis raphe, Hansenula, Candida and Pichia pastoris.

[0015] Preferably, the yeast includes Zygosaccharomyces rouxii and Torulopsis rapa.

[0016] More preferably, the yeast comprises 10 to 30 parts of Zygosaccharomyces ruckeri and 5 to 15 parts of Torulopsis pyogenes by weight.

[0017] More preferably, the yeast comprises 15 to 25 parts of Zygosaccharomyces ruckeri, and / or the yeast comprises 5 to 10 parts of Torulopsis pyogenes; and even more preferably, the yeast comprises 5 to 8 parts of Torulopsis pyogenes.

[0018] Preferably, the lactic acid bacteria include one or more of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus rhamnosus and Bifidobacterium adolescentis.

[0019] Preferably, the lactic acid bacteria is selected from Lactobacillus plantarum, or a combination of Lactobacillus plantarum and Lactobacillus casei.

[0020] More preferably, the lactic acid bacteria include 0.5 to 5 parts of Lactobacillus plantarum; and / or 0.5 to 5 parts of Lactobacillus casei, in parts by weight.

[0021] Further preferably, in parts by weight, the lactic acid bacteria include 2 to 5 parts of Lactobacillus plantarum; and / or, the lactic acid bacteria include 0.5 to 3 parts of Lactobacillus casei; more preferably, the lactic acid bacteria include 0.5 to 2 parts of Lactobacillus casei.

[0022] Preferably, the enzyme preparation comprises one or more of glucoamylase, α-amylase, neutral protease, acid protease, alkaline protease, glutaminase, cellulase, phytase, lipase and pectinase.

[0023] Preferably, the enzyme preparation is a combination of glucoamylase, α-amylase, acid protease and glutaminase; more preferably, the enzyme preparation comprises 10 to 40 parts of glucoamylase, 5 to 20 parts of α-amylase, 5 to 20 parts of acid protease and 5 to 20 parts of glutaminase by weight.

[0024] Or, preferably, the enzyme preparation is a combination of glucoamylase, α-amylase, acid protease, neutral protease and glutaminase; more preferably, the enzyme preparation comprises 30 to 40 parts of glucoamylase, 5 to 15 parts of α-amylase, 5 to 10 parts of acid protease, 5 to 10 parts of neutral protease and 5 to 10 parts of glutaminase by weight.

[0025] Preferably, the mold includes one or more of Rhizopus, Rhizopus oryzae, Aspergillus oryzae, Aspergillus niger and Monascus.

[0026] Preferably, the molds include Aspergillus oryzae and Aspergillus niger.

[0027] More preferably, the mold includes 0.1 to 5 parts of Aspergillus oryzae and 0.1 to 5 parts of Aspergillus niger in parts by weight;

[0028] Further preferably, based on weight, the mold comprises 1 to 5 parts of Aspergillus oryzae; and / or the mold comprises 1 to 5 parts of Aspergillus niger.

[0029] More preferably, the mold comprises 1 to 3 parts of Aspergillus oryzae; and / or the mold comprises 1 to 3 parts of Aspergillus niger, based on weight.

[0030] Preferably, the carbon source comprises one or more of glucose, maltose and fructose; preferably, the carbon source is glucose; and / or, the nitrogen source comprises yeast extract and / or yeast peptone.

[0031] Preferably, the nutrients include 1 to 20 parts of carbon source and 1 to 30 parts of nitrogen source by weight.

[0032] Preferably, the nutrients include 2 to 10 parts of carbon source and 3 to 20 parts of nitrogen source by weight.

[0033] In a second aspect, the present invention provides a method for preparing a composition for improving fermentation flavor, characterized in that it comprises the following steps: mixing raw materials of the composition to obtain a composition for improving fermentation flavor;

[0034] Preferably, the number of live yeast cells in the composition is between 1 and 10 billion per gram.

[0035] In a third aspect, the present invention provides an application of a composition for enhancing fermentation flavor in the field of fermented condiments.

[0036] Preferably, the composition for enhancing fermentation flavor is used in the field of preparing fermented condiments.

[0037] Preferably, the fermented condiment is soy sauce or soybean paste.

[0038] In a fourth aspect, the present invention provides a soybean paste, comprising a composition for improving fermentation flavor.

[0039] Preferably, the composition for improving fermentation flavor accounts for 0.1% to 1% by mass of the soybean paste raw material.

[0040] More preferably, the composition for improving fermentation flavor accounts for 0.1% to 0.5% by mass of the soybean paste raw material.

[0041] In a fifth aspect, the present invention provides a soy sauce comprising a composition for enhancing fermentation flavor.

[0042] Preferably, the composition for improving fermentation flavor accounts for 0.1% to 1% by mass of the soy sauce raw material.

[0043] More preferably, the composition for improving fermentation flavor accounts for 0.1% to 0.5% by mass of the soy sauce raw material.

[0044] In a sixth aspect, the present invention provides a method for preparing soybean paste or soy sauce, comprising the following steps:

[0045] Step 1: pre-treat the raw materials and feed them into a container;

[0046] Step 2: dispersing the composition for improving the fermented flavor of the sauce in a solvent for activation;

[0047] Step 3: The solution obtained in step 2 is transferred to step 1 for fermentation to obtain fermented bean paste or soy sauce.

[0048] Preferably, the raw materials include one or more of soybeans, soybean meal, wheat, broad beans and flour.

[0049] Preferably, in step 2, the solvent is water.

[0050] Preferably, the temperature of the water is 30-40°C.

[0051] Preferably, the amount of water added is 10 to 30 times the mass of the composition for improving fermentation flavor.

[0052] Preferably, the activation time is 20 to 80 minutes.

[0053] Preferably, the activated raw material also includes glucose.

[0054] More preferably, the mass ratio of glucose to the composition is 1:0.5-3.

[0055] More preferably, the mass ratio of glucose to the composition is 1:1-2.

[0056] Preferably, in step 3, the fermentation temperature is 15-40°C.

[0057] Preferably, in step 3, the fermentation temperature is 25-40°C.

[0058] Preferably, the fermentation time is 7 to 90 days.

[0059] More preferably, the fermentation time is 15 to 90 days.

[0060] Preferably, a soy sauce or bean paste is prepared by the bean paste or soy sauce preparation method.

[0061] Beneficial effects of the present invention

[0062] (1) The composition provided by the present invention significantly accelerates the fermentation time of traditional fermented condiments and significantly improves production efficiency. The fermentation period of traditional condiments can be shortened from 6 to 12 months to 1 to 3 months.

[0063] (2) The composition provided by the present invention can significantly enhance the flavor of fermented condiments, which includes aroma and taste, mainly manifested in prominent sauce aroma and fresh and thick taste. Specifically, the three main indicators of fermented condiments are ethanol, amino acid nitrogen and glutamic acid. The higher the content, the better the flavor of the condiment. DETAILED DESCRIPTION

[0064] As described above, the object of the present invention is to provide a composition for improving fermentation flavor and a preparation method and application thereof.

[0065] There are three important indicators related to the flavor of fermented condiments, namely ethanol, amino acid nitrogen and glutamic acid. Among them, the level of ethanol content can reflect the fermentation intensity of the sauce and the amount of aroma substances, while the level of amino acid nitrogen and glutamic acid content reflects the richness and umami taste of the sauce.

[0066] The bean paste of the present invention is a product prepared by fermenting beans as raw materials.

[0067] The first object of the present invention is to provide a composition for enhancing fermentation flavor, wherein, by weight, the composition comprises 0 to 40 parts of carbon source and / or nitrogen source, 30 to 70 parts of enzyme preparation, and 20 to 50 parts of composite bacterial agent; wherein the composite bacterial agent comprises 15 to 45 parts of yeast, 0 to 10 parts of mold and 1 to 10 parts of lactic acid bacteria.

[0068] Preferably, the composite bacterial agent comprises 10 to 30 parts of Zygosaccharomyces rouxii, 5 to 15 parts of Torulopsis saccharomyces, 0 to 5 parts of Aspergillus oryzae, 0 to 5 parts of Aspergillus niger, 0.5 to 5 parts of Lactobacillus plantarum, and 0.5 to 5 parts of Lactobacillus casei; the enzyme preparation comprises 10 to 40 parts of glucoamylase, 5 to 20 parts of α-amylase, 5 to 20 parts of acid protease and 5 to 20 parts of glutaminase; and the nutrients comprise 0 to 20 parts of carbon source and 0 to 30 parts of nitrogen source.

[0069] The second object of the present invention is to provide an application method of a composition for improving fermentation flavor, wherein the addition amount of the composition is 0.1% to 1% of the total weight of the raw materials, the composition is dispersed in suitable warm water at 30 to 40° C. and activated for 20 to 80 minutes, the addition amount of activated water is 10 to 30 times the mass of the composition, and then the activated liquid is transferred into a fermentation container in which mature production raw materials have been put into fermentation, the suitable fermentation temperature is 15 to 40° C., and the suitable fermentation time is 15 to 90 days.

[0070] Unless otherwise specified, the various reagents / instruments used in the examples and comparative examples of the present invention are conventional commercially available products. The sources of experimental materials and instrument information used in the present invention are shown in the following table:

[0071] Table 1 Experimental materials / instruments and manufacturers

[0072]

[0073] Wherein, the detection steps of ethanol content described in the present invention are as follows:

[0074] (1) Principle (Martin test method)

[0075] In the presence of sulfuric acid, potassium dichromate quantitatively oxidizes ethanol into acetic acid. Excess potassium dichromate reacts with potassium iodide to generate iodine, which is then titrated with a standard sodium thiosulfate solution.

[0076] (2) Instruments

[0077] Martin instrument; titration device; 250mL Erlenmeyer flask; 1mL, 2mL and 10mL graduated pipettes; 10mL measuring cup.

[0078] (3) Reagents and solutions

[0079] Sulfuric acid: analytical grade. Potassium dichromate solution: 0.05mol / L. Preparation: Weigh 2.45g potassium dichromate and dissolve it in 500mL water, slowly add analytical grade concentrated sulfuric acid, carefully stir while adding until 1000mL, and cool. Potassium iodide, analytical grade, 500g / L potassium iodide solution. Preparation: Weigh 50g potassium iodide, dissolve in water and dilute to 100mL, shake well. Sodium thiosulfate standard solution: 0.1mol / L, refer to the National Standard of the People's Republic of China GB / T 601-2016 Preparation of Standard Titration Solutions for Chemical Reagents Section 4.6 Standard Titration Solution for Sodium Thiosulfate. Soluble starch: 20g / L starch. Preparation: Weigh 2.0g soluble starch in a small beaker, add a little distilled water, stir well, pour into 100mL boiling water, boil for another minute, and cool. Sodium hydroxide: 0.6g / L sodium hydroxide solution. Preparation: Weigh 0.6 g of sodium hydroxide, add water to dissolve to 1000 mL, and shake well (or absorb 15 mL of 1.0 mol / L NaOH solution, add water to dilute to 1000 mL, and shake well).

[0080] (4) Blank test

[0081] Accurately transfer 10.00mL of 0.05mol / L potassium dichromate solution into the spherical receiver, use a 10mL measuring cylinder to take 10.0mL of 0.06 g / L alkali solution and pour it into the isolation tube, connect the instrument, heat and distill, and start distillation for 5 minutes from boiling. Stop distillation, rinse the connecting pipe with a small amount of distilled water, remove the receiver, quickly cool to room temperature, pour into a 250mL conical flask, rinse the receiver with about 100mL of water three times, pour the rinse solution into the conical flask, add 2mL of potassium iodide solution (500g / L) and 1mL of starch indicator solution (20g / L), and titrate with sodium thiosulfate standard solution (0.1mol / L) until bright green, which is the end point.

[0082] (5) Operation steps

[0083] Use a graduated pipette to accurately draw an appropriate amount of sample (soy sauce is tested as crude oil after direct pressing, and soybean paste is tested as filtrate after filtration) into the isolation tube. Other operations are the same as those in (4) blank test.

[0084] (6) Result calculation

[0085] The ethanol content in the sample is calculated according to the following formula:

[0086]

[0087] Where: X—the percentage of ethanol in the sample, %;

[0088] c is the molar concentration of sodium thiosulfate standard solution, mol / L;

[0089] V1—the amount of sodium thiosulfate standard solution consumed in the blank test, mL;

[0090] V2—the amount of sodium thiosulfate standard solution consumed by the sample, mL;

[0091] V3—volume of sample absorbed, mL;

[0092] 0.0146—1mL sodium thiosulfate standard solution (0.1mol / L) is equivalent to the amount of ethanol;

[0093] n—dilution multiple.

[0094] (7) Notes

[0095] 1) The amount of V3 used depends on the ethanol content in the sample. When the ethanol content is greater than 0.5%, take 0.5 mL; when it is greater than 1%, take 0.2 mL; if the sample content is higher, the sample should be diluted accordingly.

[0096] 2) The connecting tube should be inserted about 1 cm from the bottom of the receiver to facilitate full reaction.

[0097] 3) Pay attention to the sealing of the reaction device to prevent ethanol leakage. If leakage is found, retest.

[0098] 4) When distillation starts, open the piston of the distillation device first, and close the piston after the water boils to avoid backflow.

[0099] Zeolite should be placed in the distillation flask and about 400mL of water should be added.

[0100] Wherein, the detection of amino acid nitrogen described in the present invention refers to the first method acidometer method in the National Food Safety Standard of the People's Republic of China GB 5009.235-2016 Determination of Amino Acid Nitrogen in Food.

[0101] Wherein, the detection steps of glutamate described in the present invention are as follows:

[0102] (1) Principle

[0103] This standard is applicable to the determination of glutamic acid content in foods.

[0104] The protein in the food is precipitated after being treated with sulfosalicylic acid, releasing free amino acids. After being separated by an ion exchange column, it produces a color reaction with ninhydrin solution, and the glutamate content is then determined by a visible spectrophotometer.

[0105] (2) Instruments

[0106] Automatic amino acid analyzer; 0.22μm microporous water filter membrane and filter, syringe.

[0107] (3) Reagents

[0108] Hydrochloric acid solution: 0.02mol / L; Sodium hydroxide solution: 500g / L; Sulfosalicylic acid solution: 50g / L; Sodium citrate buffer solution: pH=2.2 (Preparation method of sodium citrate buffer solution: weigh 19.6g sodium citrate, transfer it into a 1000mL volumetric flask after dissolving, add 16.5mL concentrated hydrochloric acid, add water to the scale, and mix well. If necessary, hydrochloric acid and sodium hydroxide can be used to adjust the pH to 2.2).

[0109] (4) Operation steps

[0110] 1) Sample preparation

[0111] Filter the soy sauce, bean paste and soybean paste and place them in a clean and dry container.

[0112] 2) Preparation of sample solution

[0113] Weigh 0.5g~1g of the sample (accurate to 0.001g) and place it in a 50mL volumetric flask. Add 20mL of sulfosalicylic acid solution and sonicate until fully dissolved, then dilute to 50mL mark, mix thoroughly, let stand for 1h, accurately pipette 1mL of supernatant into a 25mL volumetric flask, add 0.02mol / L hydrochloric acid solution or sodium citrate buffer to dilute to the mark, mix well, filter through a 0.22μm microporous filter membrane into a sample injection bottle, and wait for inspection.

[0114] 3) Determination

[0115] According to the instrument manual, the concentration of glutamic acid standard solution was within the optimal detection range of the instrument and used as an external standard for measurement.

[0116] 4) Notes

[0117] The prepared sample solution should be tested on the machine as soon as possible and should not be stored for a long time to prevent glutamate degradation from affecting the test results.

[0118] (5) Result calculation

[0119] Glutamic acid content is expressed as mass fraction (%)

[0120] The content of glutamic acid in the sample solution is calculated according to formula (1):

[0121]

[0122] Where:

[0123] ci: glutamate content of the sample solution, in nmol / mL;

[0124] A i : The peak area of ​​glutamic acid i in the sample determination solution;

[0125] As : The peak area of ​​glutamic acid s of amino acid standard working solution;

[0126] c s : The content of glutamate in the amino acid standard working solution, in nmol / mL.

[0127] The content of glutamic acid in the sample is calculated according to formula (2):

[0128]

[0129] Where:

[0130] X i : The content of glutamic acid i in the sample, in %;

[0131] C i : The content of glutamate i in the sample solution, in nmol / mL;

[0132] F: dilution factor;

[0133] V: volume of the sample, in mL;

[0134] M: molar mass of glutamate i, in g / mol;

[0135] m: sample weight, in g.

[0136] In order to better understand the technical solution of the present invention, the technical solution of the present invention is described in detail below in conjunction with specific embodiments.

[0137] Example 1

[0138] A composition for improving fermentation flavor, comprising the following components: 5g of glucose, 10g of yeast extract; 30g of glucoamylase, 10g of α-amylase, 10g of acid protease, 10g of glutaminase; 10g of Lupus zygosaccharomyces, 5g of Torulopsis spp.; 5g of Aspergillus oryzae, 4g of Aspergillus niger; 0.5g of Lactobacillus plantarum, and 0.5g of Lactobacillus casei. The composition for improving fermentation flavor is obtained by mixing the above raw material components. The number of live yeast cells is about 3 billion per gram.

[0139] Example 2

[0140] A composition for improving fermentation flavor, comprising the following components: 2g of glucose, 3g of yeast extract; 30g of glucoamylase, 10g of α-amylase, 10g of acid protease, 10g of glutaminase; 20g of Lu's zygosaccharomyces, 5g of Torulopsis, 2g of Aspergillus oryzae, 2g of Aspergillus niger, 5g of Lactobacillus plantarum, and 1g of Lactobacillus casei. The composition for improving fermentation flavor is obtained by mixing the above raw material components. The number of live yeast cells is about 5 billion per gram.

[0141] Example 3

[0142] A composition for improving fermentation flavor, comprising the following components: 3.3g of glucose, 16.7g of yeast extract; 20g of glucoamylase, 5g of α-amylase, 5g of acid protease, 5g of glutaminase; 20g of Lu's zygosaccharomyces, 10g of Torulopsis, 5g of Aspergillus oryzae, 5g of Aspergillus niger, 4g of Lactobacillus plantarum, and 1g of Lactobacillus casei. The composition for improving fermentation flavor is obtained by mixing the above raw material components. The number of live yeast cells is about 6 billion per gram.

[0143] Example 4

[0144] A composition for improving fermentation flavor, comprising the following components: 0g of glucose, 0g of yeast extract; 40g of glucoamylase, 10g of α-amylase, 5g of acid protease, 10g of glutaminase, 5g of neutral protease; 20g of Lu's zygosaccharomyces, 5g of Torulopsis saccharomyces, 0g of Aspergillus oryzae, 0g of Aspergillus niger, 5g of Lactobacillus plantarum, and 0g of Lactobacillus casei. The composition for improving fermentation flavor is obtained by mixing the above raw material components. The number of live yeast cells is about 5 billion / gram.

[0145] Example 5

[0146] A composition for improving fermentation flavor, comprising the following components: 0g of glucose, 0g of yeast extract; 40g of glucoamylase, 10g of α-amylase, 10g of acid protease, 10g of glutaminase; 20g of Lu's zygosaccharomyces, 5g of Torulopsis, 0g of Aspergillus oryzae, 0g of Aspergillus niger, 5g of Lactobacillus plantarum, and 0g of Lactobacillus casei. The composition for improving fermentation flavor is obtained by mixing the above raw material components. The number of live yeast cells is about 5 billion / gram.

[0147] Example 6

[0148] A composition for improving fermentation flavor, comprising the following components: 2g of glucose, 2g of yeast extract; 27g of glucoamylase, 10g of α-amylase, 10g of acid protease, 10g of glutaminase; 20g of Lu's zygosaccharomyces, 7g of Torulopsis, 3g of Aspergillus oryzae, 3g of Aspergillus niger, 4g of Lactobacillus plantarum, and 2g of Lactobacillus casei. The composition for improving fermentation flavor is obtained by mixing the above raw material components. The number of live yeast cells is about 5.5 billion per gram.

[0149] Comparative Example 1

[0150] A composition for improving fermentation flavor, comprising the following components: 5g of glucose, 10g of yeast extract; 30g of glucoamylase, 10g of α-amylase, 10g of acid protease, 10g of glutaminase; 15g of saccharomyces cerevisiae; 5g of Aspergillus oryzae, 4g of Aspergillus niger; 0.5g of Lactobacillus plantarum, and 0.5g of Lactobacillus casei. The composition for improving fermentation flavor is obtained by mixing the above raw material components. The number of live yeast cells is about 3 billion per gram.

[0151] Comparative Example 2

[0152] A composition for improving fermentation flavor, comprising the following components: 5g of glucose, 10g of yeast extract; 30g of glucoamylase, 10g of α-amylase, 10g of acid protease, 10g of glutaminase; 2g of Zygosaccharomyces ruckeri, 2g of Torulopsis saccharomyces, 11g of Saccharomyces cerevisiae; 5g of Aspergillus oryzae, 4g of Aspergillus niger; 0.5g of Lactobacillus plantarum, and 0.5g of Lactobacillus casei. The composition for improving fermentation flavor is obtained by mixing the above raw material components. The number of live yeast cells is about 3 billion per gram.

[0153] Comparative Example 3

[0154] A composition for improving fermentation flavor, comprising the following components: 5g of glucose, 10g of yeast extract; 38g of glucoamylase, 10g of α-amylase, 10g of acid protease, 2g of glutaminase; 10g of Lupus zygosaccharomyces, 5g of Torulopsis spp.; 5g of Aspergillus oryzae, 4g of Aspergillus niger; 0.5g of Lactobacillus plantarum, and 0.5g of Lactobacillus casei. The composition for improving fermentation flavor is obtained by mixing the above raw material components. The number of live yeast cells is about 3 billion per gram.

[0155] Table 2 Formulas of compositions for improving fermentation flavor in Examples and Comparative Examples

[0156]

[0157]

[0158] Application Example 1

[0159] Taking soy sauce fermentation production as an example, the preparation method of soy sauce fermentation production includes the following steps:

[0160] Step 1: soybean pretreatment: soybean screening, impurity removal, and watering (watering ratio 125%), and then steaming after watering. The cooking conditions are 120°C, 0.18MPa, and the cooking time is 90s.

[0161] Step 2: Wheat pretreatment: After wheat screening and impurity removal, the wheat is roasted at a temperature of 250°C for 2 minutes. After roasting, the temperature is cooled to 40°C and then ground into powder.

[0162] Step 3: Koji making: the soybeans and wheat flour pretreated in steps 1 to 2 are mixed evenly to obtain a raw material, and 0.1% (m / m) Aspergillus oryzae is added according to the weight of the raw material, and then the mixture is mixed evenly to make koji.

[0163] Step 4: mash making: add 2.0 times of salt water by weight to the koji obtained in step 3, and when the temperature of the mash drops to 30-35°C, add 3‰ of the activated composition for improving fermentation flavor of the embodiment or comparative example (based on the dry weight of the feed), and make mash. The concentration of the salt water used is 20%, and the pH value of the mash is 6.45. The activation method of the composition for improving fermentation flavor is shown in Table 3 below.

[0164] Step 5: Control the temperature between 30 and 35°C and ferment for 60 days to obtain mature mash.

[0165] Step 6: Pressing: The fermented mash in step 5 is passed through a plate and frame to separate the soy sauce and mash.

[0166] Table 3 Composition activation method

[0167]

[0168] The soy sauce obtained after fermentation was tested for its indexes, and the volume percentage of ethanol, the content of amino acid nitrogen and glutamic acid in the soy sauce obtained by the test are shown in Table 4 below.

[0169] Table 4 Test results of physical and chemical indicators of soy sauce

[0170]

[0171] Note: In step (4) of control group 1, the composition for enhancing fermentation flavor of the present invention was not added, and the remaining steps were as described above.

[0172] Conclusion: The addition of the composition of Examples 1-6 of the present invention significantly increases the content of ethanol, amino acid nitrogen and glutamic acid in soy sauce, and further enhances the fermentation flavor and umami taste of soy sauce. In Comparative Example 1, relative to the formula of Example 1, all yeasts are replaced with brewing yeast, and the ethanol index content is greatly reduced. In Comparative Example 2, relative to the formula of Example 1, part of the yeast is replaced with brewing yeast, and the ethanol index content is greatly reduced. In Comparative Example 3, relative to the formula of Example 1, the dosage of glutaminase is reduced, and the glutamic acid index content is greatly reduced.

[0173] Application Example 2

[0174] Taking the production of bean paste as an example, the preparation method of bean paste includes the following steps:

[0175] The mass percentages of the components of the bean paste and sweet bean paste raw materials are as follows: 80% broad bean paste, 20% flour, inoculated with 0.1% of the total mass of the raw materials, refined koji made from Aspergillus oryzae, inoculated with the composition after koji making, and fermented with sweet bean paste, and then mixed with pepper embryos for post-fermentation to obtain bean paste. The specific production and processing technology is as follows:

[0176] Step 1: Soak and steam the broad bean: soak in 65% water at 50°C for 60 minutes; after soaking, steam the broad bean in a pressure cooker for 10 minutes, exhaust the air and spread it all on a clean porcelain plate, and cool it to about 30°C;

[0177] Step 2: Mixing the raw materials: The raw materials are mixed evenly according to the following mass percentage components: 80% broad bean and 20% flour, and inoculated with 0.1% of the total mass of the raw materials, Aspergillus oryzae koji;

[0178] Step 3: Aspergillus oryzae koji making: put the Aspergillus oryzae mixed raw materials into the koji making plate, control the koji making temperature at 30-35°C and the relative humidity at 90%, turn the koji when the center temperature of the koji material reaches 35°C, and make the koji for 42 hours to obtain the finished koji;

[0179] Step 4: fermentation of sweet bean curd: mix bean curd koji with brine having a salt content of 15% and a temperature of 35° C., and fully mix them in a ratio of 1:1.5 (mass ratio). Control the fermentation temperature to 45° C. for hydrolysis for 7 days. Start cooling to 30-35° C. on the 8th day, add 2‰ of the activated composition of Example 2 (calculated by dry weight of feed), refer to Table 1 for the activation method, and end the constant temperature fermentation for 30 days to obtain mature bean curd sweet bean curd.

[0180] The mature sweet bean peels obtained in step 4 were tested for indicators, wherein the volume percentage of ethanol, the contents of amino acid nitrogen and glutamic acid are shown in Table 5 below.

[0181] Table 5 Physical and chemical indicators of bean paste

[0182] index Control group 2 Example 2 Group Ethanol%vol 0.56 3.51 Amino acid nitrogen g / 100g 0.91 1.37 Glutamic acid g / 100g 0.85 1.45

[0183] Note: Control group 2 did not add the composition of Example 2 in step 4, and the remaining steps were the same as described above.

[0184] Conclusion: It can be seen from Table 5 that the addition of the composition of Example 2 of the present invention significantly increases the ethanol content, amino acid nitrogen content and glutamic acid content in the bean paste, further improves the fermentation flavor of the bean paste, and significantly shortens the fermentation time compared to the traditional process.

[0185] Application Example 3

[0186] Taking soybean paste production as an example, the preparation method of soybean paste includes the following steps:

[0187] Step 1: Preparation of fermented soybeans: 20 parts of soybeans are soaked in 30 parts of water and then steamed to obtain cooked soybeans, then 40 parts of cooked soybeans are mixed evenly with 11 parts of flour, and then 0.9 parts of Aspergillus oryzae koji is added to make koji at 32° C. After making koji for 48 hours, koji material is obtained;

[0188] Step 2: Then, 36 parts of koji, 13 parts of edible salt, 42 parts of water and 1‰ of the activated composition of Example 3 (calculated by dry weight of feed), wherein the activation method is as shown in Table 1, mixed and fermented at 35° C., and fermented for 30 days to obtain fermented soy sauce;

[0189] Step 3: Mix the fermented mash with an appropriate amount of white sugar and sterilize it to obtain soybean paste.

[0190] The soybean paste was tested for its indexes, among which the volume percentage of ethanol, the content of amino acid nitrogen and glutamic acid are shown in Table 6 below.

[0191] Table 6 Physical and chemical indicators of soybean paste

[0192] index Control group 3 Example 3 Group Ethanol%vol 0.78 2.33 Amino acid nitrogen g / 100g 0.86 1.12 Glutamic acid g / 100g 0.93 1.08

[0193] Note: Control group 3 did not add the composition of Example 3 in step 1, and the remaining steps were the same as described above.

[0194] Conclusion: It can be seen from Table 6 that the addition of the composition of Example 3 of the present invention significantly increased the ethanol content, amino acid nitrogen content and glutamic acid content in the soybean paste, further improved the fermentation flavor of the soybean paste, and significantly shortened the fermentation time compared with the traditional process.

[0195] Although the above describes the specific implementation methods of the present invention, it does not limit the scope of protection of the present invention. Based on the technical solution of the present invention, various modifications or variations that can be made by those skilled in the art without creative work are still within the scope of protection of the present invention.

Claims

1. A composition for improving fermentation flavor, characterized in that: In parts by weight, the composition comprises 0 to 40 parts of nutrients, 30 to 70 parts of enzyme preparations and 20 to 50 parts of composite bacterial agents; The composite bacterial agent comprises yeast and lactic acid bacteria; The nutrient components include a carbon source and a nitrogen source.

2. The composition for enhancing fermentation flavor according to claim 1, wherein In parts by weight, the composite bacterial agent includes 15 to 45 parts of yeast and 1 to 10 parts of lactic acid bacteria; Preferably, the composite bacterial agent also includes mold; More preferably, the composite bacterial agent comprises 15 to 45 parts of yeast, 0 to 10 parts of mold and 1 to 10 parts of lactic acid bacteria in parts by weight; Further preferably, in parts by weight, the composite bacterial agent includes 20 to 35 parts of yeast; and / or, the composite bacterial agent includes 1 to 10 parts of mold; and / or, the composite bacterial agent includes 2 to 8 parts of lactic acid bacteria; More preferably, based on weight, the composite bacterial agent comprises 22 to 28 parts of yeast; and / or, the composite bacterial agent comprises 2 to 6 parts of mold; and / or, the composite bacterial agent comprises 4 to 8 parts of lactic acid bacteria.

3. The composition for improving fermentation flavor according to claim 1 or 2, wherein: The yeast comprises one or more of Saccharomyces cerevisiae, Kluyveromyces, Pseudomonas aeruginosa, Pseudomonas aeruginosa, Pseudomonas spp. ... aeruginosa, Pseudomonas spp., Candida albicans and Pichia pastoris; Preferably, the yeast includes Zygosaccharomyces rouxii and Torulopsis pulex; More preferably, the yeast comprises 10 to 30 parts of Zygosaccharomyces ruckeri and 5 to 15 parts of Torulopsis pyogenes by weight; More preferably, the yeast comprises 15 to 25 parts of Zygosaccharomyces ruckeri, and / or the yeast comprises 5 to 10 parts of Torulopsis pyogenes; and even more preferably, the yeast comprises 5 to 8 parts of Torulopsis pyogenes.

4. The composition for improving fermentation flavor according to any one of claims 1 to 3, wherein The lactic acid bacteria include one or more of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus rhamnosus and Bifidobacterium adolescentis; Preferably, the lactic acid bacteria is selected from Lactobacillus plantarum, or a combination of Lactobacillus plantarum and Lactobacillus casei; More preferably, the lactic acid bacteria include 0.5 to 5 parts of Lactobacillus plantarum; and / or 0.5 to 5 parts of Lactobacillus casei; Further preferably, in parts by weight, the lactic acid bacteria include 2 to 5 parts of Lactobacillus plantarum; and / or, the lactic acid bacteria include 0.5 to 3 parts of Lactobacillus casei; more preferably, the lactic acid bacteria include 0.5 to 2 parts of Lactobacillus casei.

5. The composition for improving fermentation flavor according to any one of claims 1 to 4, wherein The enzyme preparation includes one or more of glucoamylase, α-amylase, neutral protease, acid protease, alkaline protease, glutaminase, cellulase, phytase, lipase and pectinase; Preferably, the enzyme preparation is a combination of glucoamylase, α-amylase, acid protease and glutaminase; more preferably, the enzyme preparation comprises 10 to 40 parts of glucoamylase, 5 to 20 parts of α-amylase, 5 to 20 parts of acid protease and 5 to 20 parts of glutaminase in parts by weight; Or, preferably, the enzyme preparation is a combination of glucoamylase, α-amylase, acid protease, neutral protease and glutaminase; more preferably, the enzyme preparation comprises 30 to 40 parts of glucoamylase, 5 to 15 parts of α-amylase, 5 to 10 parts of acid protease, 5 to 10 parts of neutral protease and 5 to 10 parts of glutaminase by weight.

6. The composition for improving fermentation flavor according to any one of claims 1 to 5, wherein: The mold comprises one or more of Rhizopus, Rhizopus oryzae, Aspergillus oryzae, Aspergillus niger and Monascus; Preferably, the mold includes Aspergillus oryzae and Aspergillus niger; More preferably, the mold includes 0.1 to 5 parts of Aspergillus oryzae and 0.1 to 5 parts of Aspergillus niger in parts by weight; Further preferably, the mold comprises 1 to 5 parts of Aspergillus oryzae by weight; and / or, the mold comprises 1 to 5 parts of Aspergillus niger; More preferably, the mold comprises 1 to 3 parts of Aspergillus oryzae; and / or the mold comprises 1 to 3 parts of Aspergillus niger, based on weight.

7. The composition for improving fermentation flavor according to any one of claims 1 to 6, wherein: The carbon source includes one or more of glucose, maltose and fructose; preferably, the carbon source is glucose; and / or the nitrogen source includes yeast extract and / or yeast peptone; Preferably, the nutrient comprises 1 to 20 parts of carbon source and 1 to 30 parts of nitrogen source by weight; More preferably, the nutrients include 2 to 10 parts of carbon source and 3 to 20 parts of nitrogen source in parts by weight.

8. A method for preparing a composition for improving fermentation flavor according to any one of claims 1 to 7, characterized in that: The method comprises the following steps: mixing raw materials of the composition to obtain a composition with enhanced fermentation flavor; Preferably, the number of live yeast cells in the composition is between 1 and 10 billion per gram.

9. Use of the composition for improving fermented flavor according to any one of claims 1 to 7 or the composition for improving fermented flavor prepared by the preparation method according to claim 8 in the field of fermented seasonings; Preferably, the fermented condiment is soy sauce or soybean paste.

10. A soybean paste, characterized in that: The bean paste comprises the composition for improving fermentation flavor according to any one of claims 1 to 7 or the composition for improving fermentation flavor prepared by the preparation method according to claim 8; Preferably, the composition for improving fermented flavor accounts for 0.1% to 1% by mass of the soybean paste raw material; More preferably, the composition for improving fermentation flavor accounts for 0.1% to 0.5% by mass of the soybean paste raw material.

11. A soy sauce, characterized in that The soy sauce comprises the composition for improving fermentation flavor according to any one of claims 1 to 7 or the composition for improving fermentation flavor prepared by the preparation method according to claim 8; Preferably, the composition for improving fermentation flavor accounts for 0.1% to 1% by mass of the soy sauce raw material; More preferably, the composition for improving fermentation flavor accounts for 0.1% to 0.5% by mass of the soy sauce raw material.

12. A method for preparing the soybean paste according to claim 10 or the soy sauce according to claim 11, characterized in that: The following steps are involved: Step 1: pre-treat the raw materials and feed them into a container; Step 2: dispersing the composition for improving the fermented flavor of the sauce in a solvent for activation; Step 3: The solution obtained in step 2 is transferred to step 1 for fermentation to obtain fermented bean paste or soy sauce.

13. The preparation method according to claim 12, wherein: The raw materials include one or more of soybean, soybean meal, wheat, broad bean and flour.

14. The preparation method according to claim 12 or 13, wherein: In step 2, the solvent is water; Preferably, the temperature of the water is 30-40°C; and / or, preferably, the amount of water added is 10 to 30 times the mass of the composition for enhancing fermentation flavor; And / or, preferably, the activation time is 20 to 120 minutes; And / or, preferably, the activated raw material also includes glucose; more preferably, the mass ratio of glucose to the composition is 1:0.5-3; further preferably, the mass ratio of glucose to the composition is 1:1-2.

15. The preparation method according to any one of claims 12 to 14, wherein In step 3, the fermentation temperature is 15-40°C; preferably, the fermentation temperature is 25-40°C; And / or, the fermentation time is 15 to 90 days.

16. A soy sauce or bean paste, characterized in that: It is prepared by the preparation method described in any one of claims 12 to 15.

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