Application of compatible solute to fermentation of high-salinity dilute soy sauce

A technology of high-salt dilute soy sauce and high-salt dilute state, which is applied in the field of fermentation to achieve the effect of protection, balance of osmotic pressure inside and outside cells, and improvement of metabolic capacity or enzyme activity

Active Publication Date: 2013-04-03
GUANGDONG PRB BIO TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The present invention is a solution to the shortcomings in the traditional high-salt dilute fermented soy sauce process

Method used

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  • Application of compatible solute to fermentation of high-salinity dilute soy sauce
  • Application of compatible solute to fermentation of high-salinity dilute soy sauce
  • Application of compatible solute to fermentation of high-salinity dilute soy sauce

Examples

Experimental program
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Effect test

Embodiment 1

[0031] Make koji according to the conventional method, then mix the finished koji with salt water (18%, w / v) at a ratio of 1:2.3, and then put it into the tank for fermentation; Afterwards, it is oiled once a day for 10 consecutive days, and then salted and fermented. When the natural fermentation reaches the national standard, the head oil is filtered out. A certain sample was taken to detect its total acid content, amino nitrogen content and total nitrogen content.

Embodiment 2

[0033] Make koji according to the conventional method, then mix evenly with salt water (18%, w / v) in a ratio of 1: 2.3 and then go up to the tank for fermentation; when going up the tank, artificially add 0.2% of mass fraction of glycine betaine and 0.2% of mass fraction % of salt-tolerant lactic acid bacteria suspension, the final concentration of salt-tolerant lactic acid bacteria is 10 5 More than cfu / ml; Drain the oil once a day after being put into the tank, and then salt-sealing and ferment after 10 days of continuous oil drenching; when the physical and chemical indicators of natural fermentation reach the national standard, filter out the head oil. A certain sample was taken to detect its total acid content, amino nitrogen content and total nitrogen content.

Embodiment 3

[0035] Make koji according to the conventional method, mix the koji and salt water (18%, w / v) in a ratio of 1: 2.3, and then put it on the tank for fermentation; when putting it on the tank, artificially add glycerin with a mass fraction of 0.3%; Oil once, pour oil continuously for 10 days, then salt seal and ferment. When the natural fermentation reaches the national standard, the head oil is filtered out. A certain sample was taken to detect its total acid content, amino nitrogen content and total nitrogen content.

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PUM

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Abstract

The invention discloses application of a compatible solute to fermentation of high-salinity dilute soy sauce. The compatible solute is one or more of glycine betaine, glycerin and fucose. The compatible solute is added into soy sauce mash for fermenting high-salinity dilute soy sauce during tanking of the soy sauce mash or within 30 days after tanking of the soy sauce mash. By adding the compatible solute, fermentation microorganisms or enzymes are protected in the high-permeation-pressure environment and the high permeation pressure resistance is enhanced, so that the protein transformation ratio and the amino nitrogen yield are increased, the fermentation period is shortened, and the soy sauce flavor is improved. According to the invention, the protein transformation ratio is effectively increased during high-salinity dilute soy sauce fermentation, and the fermentation period is shortened remarkably.

Description

technical field [0001] The invention relates to the technical field of fermentation, in particular to the application of compatible solutes in the fermentation of high-salt dilute soy sauce. Background technique [0002] Seasoning is an important field of my country's traditional food industry, and soy sauce is the most typical among them. Soy sauce originated in China and has a long history. It is a traditional condiment with distinctive national characteristics. It has become an indispensable and important condiment in people's daily life. Modern medical research shows that in addition to the traditional seasoning function, it also has nutritional and health functions, such as anti-oxidation, anti-cancer, and blood pressure-lowering functions. [0003] At present, soy sauce fermentation technology is mainly divided into two types: high-salt dilute fermentation and low-salt solid-state fermentation. Among them, the soy sauce produced by the high-salt dilute state process...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/238A23L1/218A23L1/20A23L1/24A23C20/02A23L27/50A23L11/45A23L11/50A23L19/20A23L27/60
Inventor 胡文锋吴惠玲李铁桥李芬芳魏鲁宁周朝晖韩春
Owner GUANGDONG PRB BIO TECH CO LTD
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