39 results about "Saccharomyces rouxii" patented technology

The invention discloses a compound probiotics preparation for biological organic fertilizers and a preparation method thereof. The preparation method comprises the following steps: performing activated culture of 14 kinds of probiotics, including Pseudomona putida, Streptomyces violovariabilis, Rhizobium sp., Azotobacter chroococcum, Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus cereus, Bacillus subtilis, Bacillus weihenstephanensis, Bacillus mucilaginosus, Bacillus thuringiensis, Saccharomyces rouxii, Streptomyces griseus var. ferrugineus, and Streptomyces microflavus; performing mixed inoculation at a proportion of 1% to 5% to a 500 mL liquid seed culture medium; then performing amplification culture; and finally delivering the strains to a 500 mL fermentor and fermenting for 3 to 5 days under such conditions that the temperature ranges from 28 DEG C to 30 DEG C and the rotational speed is 200 rpm, to obtain a liquid-state compound probiotics preparation. The compound probiotics preparation for biological organic fertilizers, provided by the invention, plays important roles of taking advantage of microbial ecology, improving soil, promoting plant growth, improving the yield and disease resistance of crops and reducing the consumption of fertilizers.

The invention discloses thick-broad-bean-and-chili-pepper-paste-flavor soy sauce and a preparation technology thereof. The preparation technology of the thick-broad-bean-and-chili-pepper-paste-flavorsoy sauce comprises the following steps: 1) mixing raw materials, namely uniformly mixing steamed skimmed soybeans, stir-fried wheat, stir-fried broad beans and fresh chili peppers according to a certain proportion; 2) preparing koji, namely adding aspergillus oryzae and monascus into the uniformly mixed raw materials so as to be subjected to three-stage koji preparation, wherein the temperature is controlled at 28-30 DEG C in the early stage of koji preparation, the temperature is controlled at 32-35 DEG C in the middle stage of koji preparation, the temperature is controlled at 25-28 DEG C in the late stage of koji preparation, and the culture duration is 46-48 hours so as to obtain koji; 3) preparing soy sauce with dregs, namely adding salt water into the prepared koji, carrying out uniform mixing, and sending the mixture into a high-salt liquid-state fermentation tank so as to be subjected to fermentation; and 4) carrying out fermentation, raising the temperature to 30-32 DEG C andadding saccharomyces rouxii when 20-25 days pass, adding torulopsis bombicola at the 60th day of fermentation, adding unfiltered fermented chili peppers at the 70th day of fermentation, and completing fermentation when totally 90-120 days pass so as to obtain the thick-broad-bean-and-chili-pepper-paste-flavor soy sauce. According to the preparation technology, the prepared soy sauce is endowed with unique flavor of thick broad-bean paste, as well as soy sauce aroma and chili taste.

The invention discloses a fermentation method of chrysanthemum broad bean sauce and belongs to the field of bioengineering. The fermentation method of the chrysanthemum broad bean sauce comprises thefollowing steps: (1) performing pretreatment on broad beans and performing pretreatment on chrysanthemum flowers; (2) making starters; (3) adding all the broad bean starters into a fermentation tank,adding saline water and chrysanthemum flower pulp, stirring uniformly and performing fermentation for 35 to 40 DEG C, wherein weissella confuse, saccharomyces rouxii, pediococcus pentosaceus LBST-L2 and bacillus tequilensis are added in the fermentation process and fermentation is conducted for 30 to 40 days. According to the fermentation method of the chrysanthemum broad bean sauce, the fermentation state of the broad bean sauce under the natural environment is simulated, the obtained broad bean sauce has strong flavor, different cultures are added at different stages, the maturation processof the broad bean sauce is accelerated, the fermentation cycle is shortened to 30 to 40 days, the beneficial active components are increased and the nutritional requirements of modern people are met.

The invention provides a preparation method of soybean and chili composite fermented sauce, a hotpot condiment and a preparation method of the hotpot condiment. The preparation method of the compositefermented sauce comprises the following steps: mixing fermented soybeans and fermented chilies, and carrying out secondary fermentation to obtain the soybean and chili composite fermented sauce. Thefermented soybeans are prepared by the following method: baking soybeans, moistening the soybeans with water, mixing the soybeans with broad bean powder, inoculating aspergillus oryzae yeast refined koji to obtain soybean koji, mixing the soybean koji with saline water, and adding lactobacillus casei liquid, saccharomyces rouxii liquid and torulopsis liquid in the fermentation process to obtain fermented soybeans, and the fermented chilies are prepared by the following steps: crushing chilies, mixing the crushed chilies with saline water, and adding lactobacillus brevis liquid in the fermentation process to obtain the fermented chilies. The composite fermented sauce has relatively high contents of amino acid nitrogen, total phenols and total flavonoids. Compared with traditional Pixian thick broad-bean sauce, the composite fermented sauce is low in cost, excellent in quality and high in nutritional value. The hotpot condiment prepared from the compound fermented sauce is better in sauce flavor and high in taste acceptability.

The invention discloses citrus steamed fish sauce and a preparation method thereof, and belongs to the technical field of food fermentation engineering. According to the citrus steamed fish sauce disclosed by the invention, the technology that soybeans, flour, bran, citrus peels and purple perilla are used as starter propagation raw materials and aspergillus oryzae 3.042 and aspergillus niger 3.350 cooperate for starter propagation is adopted, at the middle stage of fermenting soy sauce mash, saccharomyces rouxii is added, and at the later stage, torulopsis bombicola is added. The aspergillus niger has higher cellulose activity, lipase activity and pectinase activity, and can achieve the enzyme system complementary effect with the aspergillus oryzae 3.042. The activity of the cellulase, the activity of the lipase and the activity of the pectinase obtained at the stage of starter propagation are higher, the cellulase, the lipase and the pectinase are used for decomposing the citrus peels and the purple perilla and promoting the release of various active substances in the citrus skins and the purple perilla. The addition of the two kinds of salt resistant fragrance-producing yeasts at the middle stage and the later stage of fermentation can promote the formation of flavor substances of the steamed fish sauce, improve the flavor of the steamed fish sauce and increase the kinds of the flavor substances.

The invention discloses a method for preparing broad bean sauce through synergistic fermentation of multiple bacteria. The method comprises the following steps: (1) soaking broad beans; (2) steaming the broad beans; (3) mixing the broad beans with flour, inoculating with aspergillus oryzae and aspergillus niger spore powder to obtain koji; (4) turning over the koji; (5) fermenting in brine; and (6) supplementing lactobacillus plantarum and saccharomyces rouxii, and perfomring synergistic fermentation. According to the invention, through inoculation and fermentation, the production period of the broad bean sauce is shortened, and the product quality is stabilized; and by supplementing preferred mycete, the synergistic effect of fermentation is enhanced, and the volatile flavor compounds andthe nutrient quality of the broad bean sauce are improved.

The invention belongs to the technical field of liquor brewing and provides a mechanical brewing technology for producing novel faint-flavor liquor. According to the brewing technology, saccharomycopsis fibuligera, saccharomyces cerevisiae, issatchenkia orientalis, saccharomyces rouxii, pichia pastoris, candida and torulopsis utilis are adopted for fermentation, mould in traditional brewing is removed, representation of the faint flavor of the faint-flavor liquor is better facilitated, the aroma of the liquor is increased through addition of muskmelons and peameal auxiliary materials, and the brewed liquor is sweet and refreshing in taste and strong in faint flavor.

Belonging to the field of food fermentation, the invention discloses a fast after-ripening fermentation technology based on mucor fermented soybean characteristic flavor. The steps include: soybean washing, soaking, cooking, inoculation and starter making, material mixing, inoculation of salt tolerant microorganisms and after fermentation. Through the use of pure strain starter making primary fermentation is employed to improve the metabolic enzyme activity of fermented soybean starter, at the after fermentation stage, salt tolerant microorganisms (Saccharomyces rouxii CGMCC 3791, Candida CGMCC 3790 and Tetragenococcus halophilus CGMCC 3792) are added simultaneously to improve the characteristic flavor of fermented soybeans, and heat preservation fermentation is carried out to shorten the after fermentation time. The method has the advantages of shortening the fermentation period and improving the flavor quality of fermented soybeans. The study result provides a new technical thinking for strengthening the traditional fermented food process.

The invention relates to an active dry saccharomyces rouxii. The total cellular score of the dry saccharomyces rouxii is 300-500 hundred million per gram, the cell viability is 50-85 percent, the moisture content is 4-6 percent, and the sodium-chloride-resistant concentration is more than or equal to 16 percent. The invention also relates to a method for preparing the active dry saccharomyces rouxii. The method comprises the following steps of: inoculating the saccharomyces rouxii into a culture solution with the sugar content of 5-20 percent; inoculating an obtained seed culture solution into a seed fermentation tank containing a nutritional source, and introducing sterile air into the culture solution with the sugar content of 5-20 percent for culturing, thus obtaining a fermentation tank seed culture solution; inoculating the obtained fermentation tank seed culture solution into the fermentation tank, feeding a sugar source with the sugar content of 15-30 weight percent, supplementing the nutritional source, and introducing the sterile air for culturing under the condition of the temperature of 24-35 DEG C, thus obtaining a feeding culture solution; separating; and molding and drying to obtain saccharomyces rouxii granules. The invention also relates to a sauce product prepared by using the active dry saccharomyces rouxii, as well as a preparation method of the sauce product.

The invention discloses a microbial agent formula for reducing the ammonia nitrogen content of water. The formula consists of nitrifying bacteria, nitrosobacteria, saccharomyces rouxii, bacillus subtilis, bacillus mucilaginosus and product thereof, bacillus megaterium, and lactobacillus plantarum. The microbial agent formula for reducing the ammonia nitrogen content of water provided by the invention has no secondary pollution, and can improve the sediment self-purification effect through the synergistic effect of floras in water, thus reaching the purposes of purifying water, restoring waterenvironment, and completely controlling water ecology.

The application of the invention provides a brewing and making method of a high-salt diluted black soybean sauce and the black soybean sauce made by the brewing and making method. The brewing and making method comprises the following steps of adopting black rice as a saccharification main material, enabling black beans to cooperate with wheat flour and black wood ears, making koji, preparing diastatic fermentation mash, and performing fermentation to make the soybean sauce. The technical scheme for the brewing and making method is as below that the black wood ears are mixed into a koji makingmixture, the activity of aspergillus oryzae as the koji material is greatly improved, firstly, black rice converted mash is inoculated with saccharomyces rouxii, yeast fermentation and saccharification are performed at the same time, interaction is realized, deeply-dissolved black bean nutrient substances are nutrient components which are easy to absorb and enter the soybean sauce, and fragrance development substances of alcohol, ester, aldehyde, ketone and the like of the black soybean sauce are enriched and high in content, so that the soybean sauce is delicious and fragrant in mouth feel, rich in sauce fragrance, mellow in mouth feel, mellow in fat texture, bright and pervious. The ethanol content can achieve 2.5%v/v or above, and the high-salt diluted black soybean sauce is prominent in freshness and fragrance.

The invention aims to provide mulberry soy sauce which has the nutrient components of mulberries, has the color of purple red brown, has gloss, has thick soy sauce fragrance, ester fragrance and thickmulberry fragrance, and is delicious and mellow in taste, fresh, sweet and palatable, slight in salty taste, unique in flavor and rich in nutrition, and a new variety is provided for the soy sauce family. Compared with conventional high-salt diluted soy sauce, the mulberry soy sauce has three bacteria of aspergillus oryzae, aspergillus niger and monascus, so that enzyme systems are enriched, andthe protease activity, the saccharifying enzyme activity and the monascorubin value are increased; in high-salt fermentation, saccharomyces rouxii and saccharomyces cerevisiae LM001 of an appropriateratio are added, gentle brewing at 30 DEG C or less is implemented, the fermentation and fragrance generation capability of the saccharomycetes can be effectively improved, and the fermentation time can be shortened. Organic acids generated when lactobacillus FJ001 is fermented and alcohols generated from yeast metabolism are compounded to generate esters, and thus the decorous feeling of the taste of the soy sauce is further improved.

The invention provides fermentation pickling liquid for pickling chicken claws, and relates to the field of food processing. The fermentation pickling liquid comprises in weight percentage, 1.2% of glycerinum, 2.5% of plant condiment, 0.26% of Saccharomyces rouxii and the balance water. The fermentation pickling liquid is used for pickling the chicken claws, the chicken claws are simultaneously pickled and fermented, pickling rate is increased, chicken claw skins are softened, and tendons and meat on the chicken claws are more easily separated from bones.

The invention relates to a chili soy sauce and a preparation method thereof, and belongs to the technical field of seasoning production process. The chili soy sauce is prepared from the following massfractions: 1900-2100 parts of non-GMO defatted soybean; 1300-1400 parts of wheat; 6.4-14 parts of composite aspergillus; 4,300-5,100 parts of saline solution; 1-2 parts of saccharomyces rouxii; 950-1,890 parts of chili. The produced soy sauce has a rich sauce flavor, ester flavor and spicy flavor of chili. With full spicy flavor, the umami is more prominent; with the rich flavor and nutrition, the chili soy sauce has the unique flavor of chili and soy sauce. The invention also provides a production method thereof, comprising 7 steps. The method is scientific and reasonable, simple and easy.

The invention provides a coix seed and black bean fermented sauce and a preparation method thereof. The preparation method comprises the following steps: respectively roasting coix seeds and black beans, crushing and sieving to obtain coix seed powder and black bean powder; performing puffing treatment on the coix seed powder, the black bean powder and the vital gluten to obtain puffed raw materials; preparing aspergillus oryzae, monascus and corynebacterium glutamicum into a mixed bacterium suspension; moistening and stirring the puffed raw materials and the mixed bacterial suspension with water to obtain a mixture, and subjecting the mixture to ventilation and starter propagation to make a koji; fully mixing the finished koji and saline water and subjecting the mixture to heat preservation fermentation; after the fermentation for 18-22 days, adding a mixed seed solution of saccharomyces rouxii and torulopsis torulosa into the raw materials, continuing the fermentation; after fermentation for 60-90 days, completing preparation of the fermented sauce. The coix seed and black bean fermented sauce can effectively solve the problem that the application range of the existing coix seeds is limited. The invention provides the fermented sauce with advantages in nutrition and functional value, which meets the requirements of modern consumers for health, nutrition and low salt, and widens the application range of the coix seeds.

The invention discloses application of a saccharomyces rouxii gene in improving the yield of HDMF produced by microorganisms, and relates to the field of microorganisms. The saccharomyces rouxii gene is a QOR gene or a combination of an FBA gene and a TPI gene; nucleotide sequences of coding regions of the QOR gene, the FBA gene and the TPI gene are as shown in SEQ ID NO: 1-3; according to the present invention, the engineering bacteria prepared by using the combination of the QOR gene or the FBA gene and the TPI gene can substantially improve the yield of the natural HDMF, and has characteristics of good fragrance and high safety compared with the HDMF produced by using the chemical synthesis method; according to the engineering bacterium, exogenous 1, 4-naphthoquinone and D-fructose are respectively added into a YPD culture medium, so that the yield of HDMF can be further increased, and the production cost is reduced; meanwhile, when the target product is produced, the requirement on the production environment is lower, the energy consumption is low, the pollution is small, the method is more environment-friendly, and the synthesis steps are simple.

The invention discloses novel ghost crab juice and a preparation method thereof. The preparation method comprises the following main steps of (1) cleaning fresh ghost crabs, removing intestines, and draining until no water flows down for later use; (2) adding fresh ginger into the ghost crabs prepared in the step (1), and mashing together with the ghost crabs; (3) adding sea salt, protease, saccharomyces rouxii and cold boiled water into the ghost crabs mashed in the step (2), uniformly stirring, loading into a jar, sealing and fermenting; and (4) fermenting a fermentation jar prepared in the step (3) at 25 DEG C for 15 days to obtain the novel ghost crab juice. The novel ghost crab juice prepared by the invention enhances the quality and flavor of the traditional ghost crab juice, and has a good application prospect.

The invention discloses a fragrance strengthening method of thick broad-bean sauce. The fragrance strengthening method comprises following steps: 1, common thick broad-bean sauce is subjected to fermentation at a product temperature ranging from 35 to 40 DEG C for 20 to 30 days; 2, the product temperature is reduced to 30 to 35 DEG C, 0.1 to 0.3wt% of Saccharomyces rouxii and 0.1 to 0.2wt% of Torulopsis are added for 15 to 20 days of later fermentation so as to obtain a finished product.

The invention relates to a preparation method of soy sauce koji added with Peruvian squid bone meal. The preparation method comprises the following steps: selecting 1000 parts by weight of high-quality soybeans, adding water 1.2-1.4 times as much as the soybeans, conducting soaking for 8-12 h, conducting steam sterilization treatment for 16-24 min, flushing steam-treated soybeans with cold water until the soybeans are 35-45 DEG C, conducting draining, and mixing the drained soybeans with 250-350 parts by weight of flour, conducting uniform stirring, adding 1.5-2.5 parts by weight of a mold starter or a mold starter being 0.1-0.2% of raw materials in total mass and 8-12 parts by weight of saccharomyces rouxii suspension, and simultaneously adding squid bone meal being 0.5-2.0% of the raw materials in total mass; preparing the soy sauce koji, conducting later culturing at 30-35 DEG C for 10-15 hours, turning over the soy sauce koji at least one time, and turning over the soy sauce koji at least one time after 20-28 hours; and then lowering culturing temperature to 25-30 DEG C, and continuing culturing for 32-40 hours so as to finish koji preparation. The method adds the squid bone meal to the Luosizuoyou soy sauce koji, promotes the growth of microbes in the soy sauce koji, improves the enzyme system activity of the microbes, enriches flavor substance varieties of the soy sauce koji, and improves the quality of the Luosizuoyou soy sauce koji.

The invention discloses a preparation method of a green prunusmume fruit extract. The preparation method comprises the steps of removing kernels of green prunusmume fruits, performing breaking to obtain green prunusmume fruit puree, mixing the green prunusmume fruit puree with saccharomyces rouxii, lactobacillus acidophilus, bacillus natto and distiller's yeast GGSF16 in the weight ratio of (100-120) to (1-3) to (1-5) to (2-3) to (2-5 ), performing sealing fermentation under the condition of room temperature for 2-3 days, and then performing sterilization with vapour of 100-120 DEG C to obtaina green prunusmume fruit fermented product; mixing the green prunusmume fruit fermented product with edible alcohol and a catalyst, performing a catalytic reaction under the stirring condition of 15-40 DEG C for 1-24h, and further obtaining a green prunusmume fruit extracting solution, wherein the catalyst comprises an acid catalyst and a salt catalyst; and adjusting the green prunusmume fruit extracting solution to be neutral with baking soda or edible sodium carbonate, performing drying treatment with supercritical carbon dioxide, and further obtaining the powdery green prunusmume fruit extract. According to the preparation method of the green prunusmume fruit extract provided by the invention, effective components in the green prunusmume fruit raw materials can be effectively separated, and the content of furfural and the content of ester in the green prunusmume fruit extract can be increased.