Compound enzyme preparation, and its preparing method and use

Abstract

The invention discloses compound enzyme preparation and the preparing method and application. It includes the following steps: using Aspergillus oryzae as culturing strain; mixing the rice flour or condiment producing main material and fresh bean dregs or bran as the 1:0.5-1 weight ratio; the water content of the mixture is 45%-50%; inoculating 3 per mille-5 per mile the Aspergillus oryzae to culture at 32-35 degree centigrade for 24+-3h; drying under 45 degree centigrade. The produced compound enzyme preparation has full enzyme series, moderate enzyme collocation, proper enzymes, and low price which can be used in fermenting condiment producing technology to obviously improve product quality, shorten production cycle, and reduce production cost.

Description

technical field [0001] The invention relates to a composite enzyme preparation, in particular to a composite enzyme preparation suitable for the production of fermented condiments, a preparation method and production application thereof. Background technique [0002] The traditional production process of fermented condiments is mainly Koji production process. Since the raw materials of fermented condiments such as soy sauce, vinegar, watercress, fermented bean curd, etc. contain a lot of protein, carbohydrates, cellulose, fat and other ingredients, the enzyme system secreted by microorganisms, mainly Aspergillus oryzae, during the koji making process is required: Protease, amylase and other enzymes decompose protein into amino acids and peptides, starch into glucose and other sugars during the fermentation process, and then use other enzymes secreted by various microorganisms in the environment during the post-fermentation period to seasonings Complex biochemical changes ar...

AI Technical Summary

Problems solved by technology

[0003] However, the production process of the koji method has the following defects: a, the quality of the finished koji made by the koji method is affected by the operator's sense of responsibility and climate and environmental factors, and the stability is poor; The utilization rate is reduced; c. The enzyme system and enzyme amount secreted by the microorganisms used cannot fully meet the actual needs of production

[0006] But existing enzyme preparation has following defect again: a, price is high, increases cost, and production applicability is poor; 1. The enzyme system is single, which cannot meet the requirements of multiple enzymes in the production of condiments, and the operability is poor. Taking soy sauce as an example, the raw materials include soybean meal, wheat, bran, protein, starch, fat, fiber and pectin, etc. , all kinds of enzymes are needed, except for the cheapest amylase, other enzymes are still needed. Whether the ratio of various enzymes is appropriate or not will directly affect the flavor of the finished product, so the operation is complicated and the feasibility is poor.

[0007] At present, the commercial enzyme preparations made from Aspergillus oryzae are mainly fungal amylases, which are not suitable for the production of various condiments.

Aspergillus oryzae is commonly used in the production of condiments, such as: Huyao 3.042 (collection number AS3.951 of the Chinese Academy of Sciences), because the enzyme it produces belongs to a complex system of various enzymes, such as using Aspergillus oryzae as an enzyme preparation Production of bacteria, the quality stability of the obtained enzyme preparation product is not easy to control, at the same time, the enzyme production capacity of various single-component enzymes in the composite system is not as high as that of bacteria, and commercialization is also very difficult. Existing enzyme preparations for condiment production Aspergillus oryzae is not used as a production bacterium, and there is no report on using Aspergillus oryzae to prepare enzyme preparations suitable for seasoning production

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