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A method for producing sauce-flavored Pixian watercress based on 4-ethylguaiacol fermentation enhancement

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: 2021-06-18
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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  • A method for producing sauce-flavored Pixian watercress based on 4-ethylguaiacol fermentation enhancement

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 yeast agent according to the mass ratio of 0.1-0.2:100000, and mix and ferment evenly.

[0029] The present invention intensifies the post-fermentation process of Pixian watercress by inoculating the yeast agent and halophilic tetradococcus bacteria agent, and promotes the accumulation of 4-ethylguaiacol in the post-fermentation process of Pixian watercress, 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 important ...

Embodiment 3

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

[0032] 1) Sample collection

[0033] Add Tetradococcus halophilus (CICC10469), Zygomyces rouckeri (CICC1379) and Brettanomyces intertype (ACCC20233) alone or in combination. A total of 40 batches were used to ferment Pixian Douban samples, and each addition was performed twice in parallel. experiment.

[0034] 2) Instruments and reagents

[0035] Solid-phase microextraction device, Supelco, USA; QP2010plus gas chromatography-mass spectrometry, Shimadzu Corporation, 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 compounds in post-fermen...

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Abstract

The invention discloses a method for producing sauce-flavored Pixian watercress based on 4-ethylguaiacol fermentation enhancement. Zygosaccharomyces and Brettanomyces were inoculated with 5Be' malt juice agar medium to obtain fermentation broth, and tetradococcus halophilus was inoculated with modified mMRS medium to obtain fermentation broth, and then added to the fermentation broth Porous starch, sucrose and glycerol were used to obtain the corresponding microbial agents. By adding the yeast agent and the halophilic tetradococcus agent to the Pixian Douban in the normal post-fermentation period for joint fermentation, the content of 4-ethyl guaiacol can be increased by more than 3 times, and the traditional Pixian Douban has been comprehensively improved. The quality of the product makes it glow with new vitality.

Description

technical field [0001] The invention belongs to the technical field of bioengineering, and relates to a microbiological inoculation and fermentation control technology, in particular to a method for producing sauce-flavored Pixian watercress based on 4-ethylguaiacol fermentation enhancement. Background technique [0002] Pixian Douban is a traditional fermented food in China. It has 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 with its spicy and mellow taste, sticky velvet, bright red palm oil, and strong sauce. It 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 dollars. [0003] The produ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/50
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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