8 results about "Saccharomyces rouxii" patented technology

The invention belongs to the technical field of food processing, and relates to a method for preparing low-salt shrimp juice through rapid microbial fermentation. The method comprises the following steps: removing heads of shrimps, preparing meat paste, drying and crushing shrimp shells, and mixing the shrimp shells with the meat paste; carrying out enzymolysis treatment on the meat paste by using alkaline protease, and then carrying out high-temperature enzyme deactivation; mixing the shrimp meat and shrimp shell enzymatic hydrolysate mixture with soybean meal and bran, and sterilizing at high temperature; inoculating a complex microbial inoculant containing lactobacillus plantarum, saccharomyces rouxii, aspergillus oryzae, deep-sea bacillus subtilis and bacillus subtilis to prepare a mold starter, fermenting at 28 DEG C for 30 days, and finally filtering and sterilizing. According to the method disclosed by the invention, the availability of the raw materials is effectively improved, the fermentation period is shortened, efficient fermentation under a low-salt condition is realized, various basic indexes of the obtained shrimp juice product meet national standards, and the shrimp juice product is outstanding in flavor quality and has rich sauce flavor and sweet taste. In addition, the shrimp juice shows good antioxidant stability before and after digestion.

The invention belongs to the technical field of microorganisms, and particularly relates to salt-tolerant and high-temperature-resistant saccharomyces rouxii and application thereof.The method comprises the following steps that S1, screening of salt-tolerant saccharomycetes is conducted, specifically, 25 g of soy sauce mash samples fermented for 30 days, 45 days and 60 days are taken and added into 225 mL of normal saline, and oscillation elution is conducted through a centrifugal machine under the normal-temperature condition; the method comprises the following steps: firstly, performing gradient elution on an eluent, then performing gradient dilution on the eluent to 10 <-3 >, 10 <-4 > and 10 <-5 >, sucking 100 microliters of each gradient diluent, uniformly coating on a YPD agar solid culture medium containing 18 mg / 100 mL of table salt and 100 mg / mL of ampicillin sodium antibiotic, standing and culturing at 30 DEG C, performing repeated separation and purification, and finally selecting a single colony with typical saccharomycetes colony characteristics and maximum diameter; compared with the first soy sauce of the Cantonese-style brewed soy sauce prepared by a normal process, the yeast adding process has the advantages of more glossy color, richer sauce fragrance, ester fragrance, mellow fragrance, more prominent delicate flavor, more palatable salty, fresh and sweet taste, clarification and better wall hanging property.

The application relates to the technical field of food brewing processing, and discloses a method for preparing walnut soy sauce by using segmented wet heat pretreatment combined with multi-strain fermentation, which comprises the following steps: subjecting walnut meal to dry heat treatment, adjusting humidity, transferring into a high-temperature steam explosion equipment for steam explosion treatment and air cooling; inoculating the air-cooled walnut meal with mixed strains composed of aspergillus oryzae, saccharomyces rouxii and lactobacillus plantarum to prepare koji; adding brine to the koji and carrying out segmented fermentation including three stages to obtain soy sauce mash; adding oil to the soy sauce mash, precipitating the original solution, filtering the clear liquid, cooling the sterilized product to obtain a finished product. The present application combines wet heat pretreatment with multi-strain segmented fermentation, destroys the dense structure of the walnut meal, improves the substrate hydrolysis rate, meets the metabolic conditions suitable for different strains, reduces the substrate competition, shortens the fermentation period, and improves the content of free amino acids and ester substances.

This invention belongs to the field of food processing, specifically disclosing a production method for a selenium-enriched black peanut soy sauce system, comprising: S1, using the selenium-enriched black peanut residue after pressing as raw material, inoculating it with selenium yeast for cultivation; S2, adding neutral protease and cellulase for enzymatic hydrolysis; S3, inoculating with Aspergillus oryzae and Aspergillus niger for fermentation; S4, inoculating with Lactobacillus plantarum and Streptococcus halophilus for fermentation; S5, inoculating with Saccharomyces roximatee and Saccharomyces cerevisiae for fermentation; S6, using supercritical CO₂ extraction to obtain selenium-enriched black peanut soy sauce. This invention, by using selenium-enriched black peanut residue as raw material and employing a process of "bioactivation-enzymatic hydrolysis-multi-stage fermentation-high-efficiency extraction," not only improves the decomposition rate of protein and cellulose in the residue, achieving efficient resource utilization, but also increases the total selenium content of the soy sauce and the proportion of organic selenium through selenium yeast conversion, probiotic integration, and low-temperature extraction, thereby improving bioavailability. At the same time, the synergistic fermentation of multiple strains generates a variety of flavor substances.

The application discloses bran-fermented sauce-flavor liquor starter, and belongs to the technical field of liquor brewing. According to the mass percentage, the bran-fermented sauce-flavor liquor starter comprises the following components with corresponding contents: 10-15% of rhizopus, 20-25% of aspergillus niger, 12-16% of cellulase, 8-14% of beta-xylanase, 5-15% of acid protease, 10-15% of hansenula, and 15-20% of saccharomyces rouxii. The bran-fermented sauce-flavor liquor starter adopts a three-component compound system of mold saccharifying bacteria, composite hydrolytic enzyme and aroma-producing yeast, and can degrade raw material starch, cellulose and protein in all directions. The utilization rate of raw material starch is higher than 90%, the liquor yield is significantly improved, and the bran-fermented sauce-flavor liquor starter is superior to traditional bran-fermented liquor starter.

The application belongs to the field of microbial fermentation and animal nutrition engineering, and discloses a preparation method of a synthetic biological fermentation masterbatch and application of the masterbatch in bamboo grain substitutes. The fermentation masterbatch takes bamboo powder as a main carbon source, is treated through a "directional structure modification + microcapsule coating" strategy, and forms a functional fermentation particle with a core-shell structure. A fermentation system adopts Yarrowia lipolytica, Aspergillus niger, Lactobacillus brevis and Saccharomyces rouxii, realizes the synergistic enrichment of amino acids, polypeptides and short-chain fatty acids through dynamic carbon-nitrogen ratio regulation, and in-situ synthesizes growth-promoting and anti-stress metabolites in the system. After the obtained masterbatch is coated by chitosan-sodium alginate double-layer compounding, directional release can be realized in the small intestine and caecum part, the stability and bioavailability of the fermentation product are significantly improved, and the masterbatch can also be used in a high-fiber bamboo-based feed replacement system, and has good palatability and growth-promoting effect.

The invention provides a preparation method of soybean paste and the soybean paste, and the preparation method of the soybean paste comprises the following steps: cooking first soybeans to prepare first cooked whole soybeans; mixing the first cooked whole beans, wheat flour and aspergillus oryzae, and making koji to prepare finished koji; mixing the finished koji with saline water, and performing first fermentation to prepare first soy sauce mash; second soybeans are stir-fried, the stir-fried second soybeans are cooked, and second cooked whole soybeans are prepared; grinding and emulsifying a mixture containing the second cooked whole beans, saccharomyces rouxii and water to prepare a mixed milk material; under a salt-free condition, carrying out second fermentation on the mixed milk material to prepare second soy sauce mash; mixing the first soy sauce mash and the second soy sauce mash, and performing third fermentation to prepare third soy sauce mash. The natural aroma flavor and taste of the soybean paste prepared by the preparation method are remarkably improved.

The invention belongs to the field of microbial fermentation and animal nutrition engineering, and discloses a preparation method of a synthetic biological fermentation yeast material and application of the synthetic biological fermentation yeast material in bamboo-substituted grains, the fermentation yeast material takes bamboo powder as a main carbon source, and functional fermentation particles with core-shell structures are formed through strategy treatment of'directional structure modification + microcapsule coating '. A fermentation system adopts yarrowia lipolytica, aspergillus niger, lactobacillus brevis and saccharomyces rouxii, synergistic enrichment of amino acid, polypeptide and short-chain fatty acid is realized through dynamic carbon nitrogen ratio regulation and control, and growth-promoting and anti-stress metabolites are synthesized in situ in the system. After the obtained master batch is subjected to chitosan-sodium alginate double-layer compound coating, directional release can be realized at small intestines and cecum parts, the stability and bioavailability of a fermentation product are remarkably improved, and the master batch can also be used for a high-fiber bamboo-based feed substitution system and has good palatability and a growth promoting effect.