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Extraction method and application of salt-tolerant yeast

An extraction method and yeast technology, which is applied in the field of extraction of salt-tolerant yeast, can solve the problems of strong beany smell and single function of soy sauce, and achieve the effects of reducing beany smell, enriching flavor, and good discrimination

Inactive Publication Date: 2022-03-18
好口味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] However, most of the existing soy sauces on the market have a strong beany smell, which often covers up the thin soy sauce flavor, making the function of soy sauce itself more simple. Therefore, an extraction method and application of salt-tolerant yeast are proposed to solve the problem. above question

Method used

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  • Extraction method and application of salt-tolerant yeast
  • Extraction method and application of salt-tolerant yeast
  • Extraction method and application of salt-tolerant yeast

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0101] Based on the above method, the specific extraction method of salt-tolerant yeast is as follows:

[0102] S1 sample selection: in the fermenter, take the unstirred moromi surface 5 to 10 cm below the surface as a sample, and set aside;

[0103] S2 medium configuration: Take 10g of glucose, 2g of yeast powder, 1g of polypeptone, 2g of potassium dihydrogen phosphate, and 6g of agar powder in a conical flask, add water to 100g, put a stirring piece, mark it as medium A, and set aside ;

[0104] Take 30g of raw soy sauce, 24.5g of salt, and 70g of water from the soy sauce pool, put them in a conical flask and mark it as medium B, and set aside;

[0105] S3 Disinfection treatment: Seal medium A and medium B separately, put them in an autoclave for sterilization at 121°C, the sterilization time should not exceed 5min, and then place them in a water bath at 70°C for standby;

[0106] S4: Reagent preparation: several 9mL test tubes of 15% saline solution prepared and sterilize...

Embodiment 2

[0113] Based on the above method, the specific extraction method of salt-tolerant yeast is as follows:

[0114] S1 sample selection: in the fermenter, take the unstirred moromi surface 5 to 10 cm below the surface as a sample, and set aside;

[0115] S2 medium configuration: Take 6g of glucose, 1g of yeast powder, 0.4g of polypeptone, 1g of potassium dihydrogen phosphate, and 4g of agar powder in a conical flask, add water to 100g, put a stirring piece, and mark it as medium A, spare;

[0116] Take 20g of raw soy sauce, 26.5g of salt, and 80g of water from the soy sauce pool, put them in a conical flask and mark it as medium B, and set aside;

[0117] S3 Disinfection treatment: Seal medium A and medium B separately, put them in an autoclave for sterilization at 121°C, the sterilization time should not exceed 5min, and then place them in a water bath at 70°C for standby;

[0118] S4 reagent preparation: several 9mL test tubes of 15% saline solution prepared and sterilized in ...

Embodiment 3

[0125] S1 sample selection: in the fermenter, take the unstirred moromi surface 5 to 10 cm below the surface as a sample, and set aside;

[0126] S2 medium configuration: Take 2g of glucose, 0.1g of yeast powder, 0.1 of polypeptone, 0.1g of potassium dihydrogen phosphate, and 3.5g of agar powder in a conical flask, add water to 100g, put a stirring piece, and mark it as medium A, standby;

[0127] Take 10g of raw soy sauce, 28g of salt, and 90g of water from the soy sauce pool, put them in a Erlenmeyer flask and mark it as medium B, and set aside;

[0128] S3 Disinfection treatment: Seal medium A and medium B separately, put them in an autoclave for sterilization at 121°C, the sterilization time should not exceed 5min, and then place them in a water bath at 70°C for standby;

[0129] S4 reagent preparation: several 9mL test tubes of 15% saline solution prepared and sterilized in advance, several conical flasks of 90g 15% saline solution, and cooled for later use;

[0130] Pr...

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Abstract

The invention relates to an extraction method and application of salt-tolerant yeast, the part of 5-10cm below unstirred soy sauce mash in a fermentation tank is used as a sample, a culture medium A and a culture medium B are prepared, the culture medium A comprises 1-10g of glucose, 0.1-2g of yeast powder, 0.1-1g of polypeptone, 0.1-2g of monopotassium phosphate, 1-8g of agar powder and 100g of water, the culture medium B is a mixture of raw soy sauce, salt and water, and the mixture is mixed with the raw soy sauce, the salt and the water. Uniformly mixing A and B, adding a sample to prepare a suspension, and performing plate separation and purification to obtain the salt-tolerant yeast; according to the method, the saccharomycetes are extracted, and after the saccharomycetes are subjected to enlarged culture, the generated alcohol is good in aroma, accompanied with special fragrant and sweet taste, and has discriminative taste; the salt-tolerant yeast is subjected to enlarged culture and added into soy sauce mash, and participates in the fermentation process as dominant bacteria, so that the beany flavor of the soy sauce can be effectively reduced, the special fragrance of the salt-tolerant yeast can enrich the flavor of the soy sauce, and the soy sauce has better discrimination than other soy sauce.

Description

technical field [0001] The invention belongs to the technical field of soy sauce preparation, and in particular relates to an extraction method and application of salt-tolerant yeast. Background technique [0002] Soy sauce, which can improve the color, fragrance and taste of food, is very popular among people. It is one of the indispensable condiments in daily life and has good nutritional value. Yeast plays an important role in the production process of soy sauce, which makes soy sauce produce a special aroma and is the main source of sauce aroma. [0003] However, most of the existing soy sauces on the market have a strong beany smell, which often covers up the thin soy sauce aroma, making the function of soy sauce itself more simple. Therefore, an extraction method and application of salt-tolerant yeast are proposed to solve the problem. above question. Contents of the invention [0004] In view of the problem that the soy sauce produced by the prior art has a strong...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12N1/02A23L27/50C12R1/645
CPCC12N1/16C12N1/02A23L27/50
Inventor 赖坤煌詹妙忠苏晓冰陈晓敏吴晓莉
Owner 好口味食品有限公司
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