Active dry saccharomyces rouxii and production method thereof and prepared sauce product and method thereof

Abstract

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.

Description

Technical field [0001] The invention relates to a Lu's active dry yeast, in particular to a production method of Lu's active dry yeast. Background technique [0002] Soy sauce is a product of the comprehensive action of Aspergillus, yeast, bacteria and other microorganisms. When soy sauce is brewed, the enzymes and metabolites produced by these microorganisms are used to form the color and fragrance components of soy sauce. The flavor of soy sauce is closely related to yeast. Salt-tolerant yeast can multiply at higher salt concentration, and produce alcohol and aldehyde aromas such as ethanol and succinic acid in the fermentation of soy sauce; nitric acid assimilating yeast can generate trace amounts of 4-ethyl Guaiacol and p-ethylphenol, etc. In addition to the production of carbonyl compounds, acetals, sulfur-containing compounds and other aroma components, yeasts also participate in the production of amino acids and organic acids present in soy sauce to a large extent. Yeast...

AI Technical Summary

Problems solved by technology

[0004] At present, some large-scale soy sauce and sauce brewing factories use self-cultivation to add Saccharomyces rouxii to the soy sauce grains, and have achieved certain results. Poor stability and other disadvantages

There are still many soy sauce and sauce brewing enterprises, because there is no commercial yeast that is professionally used in the sauce industry on the market, and they cannot apply yeast to production

[0005] In recent years, there have been some studies on Luxie yeast at home and abroad, but there are few large-scale productions of Luxie yeast made into active dry yeast. The main problem is that some methods are still at the laboratory level, with poor repeatability and low yield. not suitable for mass production

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