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Sauce composite yeast seed and application thereof in sauce preparation

A technology of composite strains and soy sauce, applied in the direction of climate change adaptation, microbe-based methods, microbes, etc., can solve the problems of white spots and high tyrosine content in soybean paste, and reduce the possibility of excessive free amino acids Effect

Pending Publication Date: 2022-08-05
山东和众康源生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But its solubility is affected by temperature, pH, and salinity
[0004] Chinese patent CN202011015231.1 discloses a method of using Weissella LAS1, a preparation method and its application, which solves the problem of white spots in soybean paste fermentation caused by excessive tyrosine content

Method used

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  • Sauce composite yeast seed and application thereof in sauce preparation
  • Sauce composite yeast seed and application thereof in sauce preparation
  • Sauce composite yeast seed and application thereof in sauce preparation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Example 1. Screening of Aspergillus oryzae strains

[0032] (1) The higher the protease activity, the stronger the enzyme production ability and the higher the protein decomposition ability per unit time. Antibacterial ability is the titer of blank test in protein determination. The lower the blank value, the higher the antibacterial ability. Based on the comprehensive growth rate, protease activity and blank value, the Aspergillus oryzae strain SDKYSW-1# with the fastest growth rate and moderate enzyme production ability and the first anti-miscellaneous bacteria ability was selected. SDKYSW-1# has high spore content, high activity, high protease production, 1100-1300U / g protease activity, fast growth (14-15 hours in the vigorous mycelium period), easy to contaminate bacteria before the vigorous mycelium period, and reaches the hyphae After the vigorous growth period, the flora dominance is completely established, and it is not easy to contaminate the bacteria during t...

Embodiment 2

[0038] Example 2. The effect of the combination of Aspergillus oryzae strains on the koji-making process

[0039] The Aspergillus oryzae strain screened in Example 1 was used for soybean koji-making, and the medium components, culture temperature, and culturing time were controlled, and enzyme activity, growth status, number of miscellaneous bacteria and amino acid nitrogen content were assessed after the koji. Select a combination of enzyme activity between 700-850 U / g.

[0040] The specific steps of the koji-making process are as follows:

[0041] (1) Raw material pretreatment: mix soybeans and water with each other in a ratio of 1:4 by mass fraction, soak for 5-7 hours, wash, and drain excess water;

[0042] (2) Cooking: the drained soybeans are steamed and sterilized, and the sterilization conditions are 121°C and 15min;

[0043] (3) Mixing ingredients: Mix the steamed soybeans and flour evenly in a ratio of 4:1 by mass fraction;

[0044] (4) inoculation: two kinds of A...

Embodiment 3

[0050] Example 3. The effect of the combination of Aspergillus oryzae strains on brewing sauce

[0051] Experimental group: The koji (SDKYSW-1#) prepared in Example 2 was 0.4×10 10 Pieces / g, JP-M01 is 0.36×10 10 pieces / g) and the brine with a concentration of 13% (100 parts by mass of water and 13 parts by mass of salt, fully dissolved and mixed) in a mass ratio of 1:2 (50 parts by mass of koji and 100 parts by mass used to prepare brine) mass parts of water), and fermented in a constant temperature environment of 52-53 ° C for 30 days to obtain soybean paste. Products such as figure 1 shown, no "white dots" appear.

[0052] Control group: Aspergillus oryzae strain SDKYSW-1# (effective viable count 1.0×10 10 Pieces / g) according to the koji-making process in the experimental group to obtain a koji, wherein the inoculation amount of SDKYSW-1# is 0.3‰ of the total mass of the mixture, and then fermented under the same fermentation conditions as the experimental group to obtain...

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Abstract

The invention belongs to the technical field of food fermentation, and particularly relates to a sauce composite yeast seed and application thereof in sauce preparation. According to the present invention, the strain is Aspergillus oryzae JP-M01, and is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.40005; the aspergillus oryzae JP-M01 is matched with aspergillus oryzae SDKYSW-1 #, and starter propagation and fermentation of the soybean paste are carried out; the aspergillus oryzae SDKYSW-1 # is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC NO.8195. By optimizing the ratio of strains and selecting aspergillus oryzae with proper enzyme activity, the possibility of generating excessive free amino acids can be reduced, the decomposition of normal protein is not influenced, and meanwhile, the problem of'white spots' can be solved.

Description

technical field [0001] The invention belongs to the technical field of food fermentation, and particularly relates to a sauce compound koji and its application in sauce making. Background technique [0002] Sauce is a paste-like condiment made from beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. The common seasoning sauces in China are divided into two categories: sweet noodle sauce, which uses wheat flour as the main raw material, and bean paste, which uses beans as the main raw material. [0003] The main nitrogen-containing substances in sauce are protein, polypeptide and peptide. Nutritional proteins can only be directly absorbed by the human body when they are decomposed by proteases to form amino acids, and then recombined from amino acids into polypeptides and small peptides. One of the basic index requirements for sauces in China's national standards is based on the amino acid nitrogen co...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23L27/60C12R1/69
CPCC12N1/20A23L27/60Y02A40/90
Inventor 周长春杨志强翟乃山房华娄树军张涛周凤云
Owner 山东和众康源生物科技有限公司
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