Compound-flavor bacterial agent, preparation method thereof and direct-casting application thereof in sauce aroma enhancement

Abstract

A compound-flavor bacterial agent is mainly prepared by mixing salt-tolerant bacillus subtilis powder and salt-tolerant torulopsis powder according to a mass ratio of 1:1-1.4. The preparation method specifically includes: subjecting salt-tolerant bacillus subtilis and salt-tolerant torulopsis to thallus high-salinity high-density amplification culture to obtain bacterial liquids; adding a protection agent into each of the two bacterial liquids; spray-drying the bacterial liquids to obtain bacterial powder; mixing the bacterial powder according to the mass ratio to obtain the compound-flavor bacterial agent. The compound-flavor bacterial agent can be applied in sauce aroma enhancement, and can be directly cast into sauce fermentation mash for use without being activated during application; content of amino-acid-state nitrogen and volatile flavor ingredients in sauce can be remarkably increased after application, the sauce is enabled to be strong sauce aroma and high in quality, and application means is simple and convenient.

Description

technical field [0001] The invention belongs to the field of food fermentation, and in particular relates to a compound flavor bacterial agent and its preparation method and application. Background technique [0002] Soy sauce is a traditional condiment in my country. It is a product with amino acids and other nutrients and a unique flavor of sauce formed through a series of biochemical reactions under the action of enzymes secreted by various microorganisms. During the brewing process of soy sauce, the related microorganisms and their enzymes play a decisive role in the quality of soy sauce. At present, the main fermenting microorganism of soy sauce in my country is Aspergillus oryzae, but with the development of soy sauce industrialization, a single strain of fermentation can no longer produce products with strong flavor. one of the ways. [0003] Modern soy sauce fermentation mostly adopts high-salt dilute fermentation technology and closed fermentation equipment. Compar...

AI Technical Summary

Problems solved by technology

At present, the main fermenting microorganism of soy sauce in my country is Aspergillus oryzae, but with the development of soy sauce industrialization, the fermentation of a single strain can no longer produce products with strong flavor. one of the ways

[0003] Modern soy sauce fermentation mostly adopts high-salt dilute fermentation technology and closed fermentation equipment. Compared with traditional and open technology, it can effectively prevent the contamination of bacteria in the fermentation process, but it also loses part of the natural inoculation. Microorganisms contributing to the flavor of soy sauce fermentation

At present, the flavor bacteria added in soy sauce fermentation mainly include yeast, lactic acid bacteria, etc. The addition process is relatively random, and it is difficult to exert the optimal effect; some flavor bacteria need to be added after self-expanding, because the flavor bacteria must have high salt tolerance, This makes the expansion process complicated, and if it is not well mastered, the amount of bacteria will often fail to meet the standard, which will seriously affect the addition effect

Images