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Soy sauce flavor Pixian bean paste production method based on 4-ethyl guaiacol fermentation intensification

A technology of ethyl guaiacol and production method, applied in the field of bioengineering, can solve problems such as not much research, and achieve the effect of increasing the content

Active Publication Date: 2018-06-01
四川友联味业食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are not many studies on 4-ethylguaiacol in traditional fermented sauce products, especially in Pixian Douban products.

Method used

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  • Soy sauce flavor Pixian bean paste production method based on 4-ethyl guaiacol fermentation intensification

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The invention provides two kinds of biological bacteria agents for strengthening post-fermentation of Pixian watercress, including yeast agents and halophilic tetradococcus bacteria agents.

[0025] The above-mentioned yeast preparation for strengthening post-fermentation of Pixian watercress is prepared by the following method: Zygomyces rouckeri (CICC1379) and Brettanomyces interbretta (ACCC20233) in the logarithmic growth phase are mixed with 3% to 5% (v / v) The inoculum was cultured at 28-30°C for 36-72 hours on 5Be' wort agar medium with a salt concentration of 5% to 10%, so that the total number of viable bacteria was about 10 7 CFU / g or more; then add porous starch with a mass fraction of 6%, 3% to 5% sucrose and 1% glycerin to the fermentation broth, and the temperature is -40°C to -45°C, and the freeze-drying time is 24 ~ 48h lyophilization and vacuum drying to prepare the yeast agent.

[0026] A kind of preparation that is used for strengthening the halophilic...

Embodiment 2

[0028] A method for producing sauce-flavored Pixian watercress based on 4-ethylguaiacol fermentation enhancement. On the basis of Example 1, a yeast agent and a halophilic tetradococcus agent were prepared. County watercress, when fermented to 8-12 weeks according to the season, add the halophilic tetradococcus agent according to the mass ratio of 0.1-0.2:100000, and mix and ferment evenly. When the fermentation reaches 16-24 weeks, add the yeast agent according to the mass ratio of 0.1-0.2:100000, and mix and ferment evenly.

[0029] The present invention strengthens the post-fermentation process of Pixian watercress by inoculating the yeast agent and halophilic tetradococcus bacterial agent, promotes the accumulation of 4-ethylguaiacol in the post-fermentation process of Pixian watercress, and 4-ethylguaiacol The molecular formula of phenol (4-Ethylguaiacol, referred to as 4-EG) is C 9 h 12 o 2 , with a molecular weight of 152Da, is a sauce-flavored spice, and is an impor...

Embodiment 3

[0031] The following specific experiments illustrate the effects of adding Tetradococcus halophilus (CICC10469), Zygomyces rouckeri (CICC1379) and Brettanomyces intertype (ACCC20233) alone or in combination on the accumulation of 4-ethylguaiacol.

[0032] 1) Sample collection

[0033] Add Tetradococcus halophilus (CICC10469), Zygomyces rouckeri (CICC1379) and Brettanomyces intertype (ACCC20233) alone or in combination, and ferment Pixian Douban samples in a total of 40 batches, each addition is done twice in parallel experiment.

[0034] 2) Instruments and reagents

[0035] Solid-phase microextraction device, Supelco Company of the United States; QP2010plus gas chromatography-mass spectrometry instrument, Shimadzu Corporation of Japan;

[0036] Constant temperature circulation tank, Shanghai Yiheng Scientific Instrument Co., Ltd.; 90mm mortar, Tangshan Kaiping Shengxing Chemical Porcelain Factory.

[0037] 3) Sample pretreatment - extraction of volatile flavor substances in p...

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Abstract

The invention discloses a soy sauce flavor Pixian bean paste production method based on 4-ethyl guaiacol fermentation intensification. The biological fungicide comprises yeast fungicide and tetragenococcus halophilus fungicide, wherein the yeast fungicide inoculates a 5Be' malt agar culture medium through zygosaccharomyces rouxii and intermediate aroma yeast to obtain fermentation broth; the tetragenococcus halophilus fungicide inoculates an improved mMRS culture medium to tetragenococcus halophilus to obtain the fermentation broth; then, porous starch, saccharose and glycerinum are added intothe fermentation broth to obtain corresponding fungicide. The yeast fungicide and the tetragenococcus halophilus fungicide are added into the Pixian bean paste in a normal after fermentation period to be subjected to joint fermentation, the content of 4-ethyl guaiacol can be improved by three times or more, the quality of a traditional Pixian bean paste product is comprehensively improved, and the traditional Pixian bean paste product is full of new life.

Description

technical field [0001] The invention belongs to the technical field of bioengineering, and relates to a technology for inoculating and fermenting control through microbiological intensification, in particular to a method for producing sauce-flavored Pixian watercress based on 4-ethylguaiacol fermentation intensification. Background technique [0002] Pixian Douban is a traditional Chinese fermented food with a history of more than 300 years and is listed as China's intangible cultural heritage. Pixian Douban not only has a unique production process, but also is unique among Chinese sauce products for its spicy and mellow taste, sticky velvet, bright red palm oil, and rich sauce, which can be called the soul of Sichuan cuisine. By the end of 2015, the brand value of "Pixian Douban" had reached 60.716 billion yuan, ranking first in the country as "processed food geographical indication products". In most countries and regions, foreign exchange earning exceeds 40 million US do...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L11/50
CPCA23L11/50
Inventor 张良徐炜桢冉玉琴彭杰赵红宇王卫华李玉锋
Owner 四川友联味业食品有限公司
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