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Special yeast nutrient salt for soy sauce brewing and application of yeast nutrient salt

A technology for yeast nutrition and soy sauce, applied in the fields of application, food preparation, food science, etc., can solve the problems of not functioning well, yeast not adapting to the high-salt environment or high-temperature environment of soy sauce, etc., to improve high tolerance, soy sauce flavor improved effect

Inactive Publication Date: 2013-09-18
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the artificially added yeast does not work well because it is not suitable for the high-salt environment or high-temperature environment in the soy sauce brewing process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A special yeast nutrient salt for soy sauce brewing, its raw material components are as follows in parts by weight (in grams): yeast extract 30, (NH 4 ) 2 HPO 4 10,KH 2 PO 4 10 KCl4, CaCl 2 2. MgSO 4 ·7H 2 O5, MnSO 4 0.3, FeCl 3 0.3, choline chloride 15, pyridoxine hydrochloride 18, biotin 0.2. The above components are uniformly mixed by a mixing method, packed and stored at low temperature.

[0018] Added together with Saccharomyces rushii in the middle and late stage of soy sauce fermentation, the addition amount is 2%, the ethanol content of soy sauce production is increased from 0.5-0.7g / 100ml to 1.4-1.8g / 100ml, and the total ester content is increased from 0.03-0.04g / 100ml to 0.06-0.07g / 100ml, the flavor of soy sauce is obviously improved.

Embodiment 2

[0020] A special yeast nutrient salt for soy sauce brewing, its raw material components are as follows in parts by weight (in grams): yeast extract 40, (NH 4 ) 2 HPO 4 15, KH 2 PO 4 10 KCl4, CaCl 2 2. MgSO 4 ·7H 2 O5, MnSO 4 0.3, FeCl 3 0.3, choline chloride 15, pyridoxine hydrochloride 18, biotin 0.2. The above components are uniformly mixed by a mixing method, packed and stored at low temperature.

[0021] Added together with Saccharomyces rouxii in the middle and late stages of soy sauce fermentation, the addition amount is 2%, the ethanol content of soy sauce production is increased from 0.5-0.7g / 100ml to 1.3-1.7g / 100ml, and the total ester content is increased from 0.03-0.04g / 100ml to 0.05-0.07g / 100ml, the flavor of soy sauce is obviously improved.

Embodiment 3

[0023] A special yeast nutrient salt for soy sauce brewing, its raw material components are as follows in parts by weight (in grams): yeast extract 30, (NH 4 ) 2 HPO 4 10,KH 2 PO 4 10 KCl4, CaCl 2 2. MgSO 4 ·7H 2 O5, MnSO 4 0.3, FeCl 3 0.3, choline chloride 12, pyridoxine hydrochloride 20, biotin 0.2. The above components are uniformly mixed by a mixing method, packed and stored at low temperature.

[0024]Added together with Torulopsis globosa in the late stage of soy sauce fermentation, the addition amount is 2%, the ethanol content of soy sauce production is increased from 0.5-0.7g / 100ml to 1.3-1.6g / 100ml, and the total ester content is increased from 0.03-0.04g / 100ml to 0.06 -0.08g / 100ml, and 0.2-0.4mg / 100ml of phenolic substances can be detected at the same time, and the flavor of soy sauce is obviously improved.

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PUM

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Abstract

The invention discloses a special yeast nutrient salt for soy sauce brewing and an application of the yeast nutrient salt. The nutrient salt comprises a yeast extract, an inorganic salt and vitamins. The nutrient salt can provide nutrient ingredients required during growth and metabolism of soy sauce yeast and remarkably improves high resistance of soy sauce yeast so that the soy sauce yeast can keep vigorous physiological activity under a high salt and high temperature environment; and with the nutrient salt, the salt tolerance of salt-tolerant Lu yeast is improved to 16 percent above and the temperature tolerance is improved from 45 DEG C to 50 DEG C, and the salt tolerance of torulopsis is improved to 20 percent above and the temperature tolerance is improved from 35 DEG C to 45 DEG C.

Description

technical field [0001] The invention belongs to the field of soy sauce brewing, in particular, relates to a special yeast nutrient salt for soy sauce brewing and its application, especially during the brewing process of soy sauce, the yeast nutrient salt improves the salt tolerance and high temperature resistance of soy sauce yeast, Improved flavor of soy sauce. Background technique [0002] Soy sauce is a traditional fermented condiment in my country, which is deeply loved by people in my country and the world. Soy sauce has a unique aroma, which is closely related to the yeasts (such as Saccharomyces rouxii and Torulopsis globosa) in the preparation process of soy sauce. Saccharomyces rouxii ( Zygosaccharomyces rouxii ) is the most common hyperosmotic pressure-resistant yeast, which is characterized by the ability to grow in materials with extremely high sugar content, and can also reproduce in high-salt medium. During the koji making and moromi fermentation period, Lu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/23A23L1/238A23L27/24A23L27/50
Inventor 陈雄李冬生王志
Owner HUBEI UNIV OF TECH
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