CN101664150A - Boletus fermenting liquid composition for preparing essence - Google Patents
Boletus fermenting liquid composition for preparing essence Download PDFInfo
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- CN101664150A CN101664150A CN200910070195A CN200910070195A CN101664150A CN 101664150 A CN101664150 A CN 101664150A CN 200910070195 A CN200910070195 A CN 200910070195A CN 200910070195 A CN200910070195 A CN 200910070195A CN 101664150 A CN101664150 A CN 101664150A
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- boletus
- fermentation medium
- bolete
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Abstract
The invention provides a boletus fermenting liquid composition for preparing essences. The preparation method of the fermenting liquid comprises the following steps: (1) preparation of boletus hyphae:inoculating boletus strains on a comprehensive PDA culture medium for culturing to obtain the boletus hyphae; (2) preparation of liquid fermenting culture medium: preparing a culture medium suitablefor the growth of boletus and the development of essence flavors; (3) inoculating the boletus hyphae obtained in the step (1) in the liquid fermenting culture medium obtained in the step (2) for culturing to obtain the boletus fermenting liquid composition. The boletus fermenting liquid composition prepared by the method of the invention can provide good raw material sources for the preparation ofessences, and the essences prepared by the boletus fermenting liquid composition have mellow mouth feeling, strong incense and unique flavors.
Description
Technical field
The invention belongs to food technology field, particularly relate to a kind of boletus fermenting liquid composition that essence is used for preparing.
Background technology
In the present technology, mould has been used for the production of food flavor, utilizing mould to prepare the used zymotic fluid of essence mainly is earlier green meat to be rubbed the back to add auxiliary material, through leave standstill, insulation, boiling sterilization, utilize this culture medium inoculated mycotic spore, in Zymolysis Equipment, ferment then, utilize the abundant enzyme that produces in the fungus growth metabolism that material is carried out enzymolysis, to produce special fermentation fragrance; Add in the solid fermentation thing of gained then after strong brine adjusts salt content and water content, the inoculation salt tolerant yeast carries out secondary fermentation, is perfume (or spice) and is the flavor feature further material decomposed and to increase it; On the basis of secondary fermentation, add the further enzymolysis of protease, obtain preparing the enzymolysis liquid of meat flavor of fermenting; Add reduced sugar, amino acid and thiamine again and carry out Maillard reaction, make the fermented type meat flavor.
Except mould is used for fermentation preparation essence, also can use various fungies, ferment as bolete, utilize known technology to be prepared essence, this wherein uses bolete to ferment, and the boletus fermenting liquid composition that obtains of fermentation is applied to can to obtain to improve in the preparation of essence the essence of fragrance.
Summary of the invention
For solving the problems of the technologies described above, the invention provides a kind of boletus fermenting liquid composition that essence is used for preparing, this fermentation liquor composition is to obtain by the preparation method who comprises step:
(1) preparation bolete mycelia: the bolete bacterial classification inoculation is cultivated on comprehensive PDA culture medium, obtained the bolete mycelia;
(2) preparation of liquid fermentation medium: preparation is suitable for the culture medium that the bolete growth is suitable for bringing into play essence taste and local flavor again;
The liquid fermentation medium of bolete mycelia access step (2) preparation that (3) step (1) is obtained is cultivated, and promptly obtains boletus fermenting liquid composition.
Particularly, the preparation method who obtains boletus fermenting liquid composition of the present invention is:
(1) preparation bolete mycelia: the bolete bacterial classification inoculation on comprehensive PDA culture medium, was cultivated 2-5 days in 25 ℃ incubator, covered with the inclined-plane, obtain the bolete mycelia like this until the bolete mycelia.
(2) preparation of liquid fermentation medium: take by weighing corn flour or defatted soy flour 20-40 weight portion, yeast extract 15-30 weight portion, glucose 8-18 weight portion, KH
2PO
4The 2-4 weight portion, MgSO
47H
2O 1-3 weight portion keeps the skin wet to 1000 weight portions, and adjusting the pH value is 5.5-6.5, the 20-40min that sterilizes under 121 ℃ of conditions, and cooling promptly gets liquid fermentation medium.
(3) the bolete mycelia that step (1) is obtained is inserted the liquid fermentation medium of step (2) preparation, places 20-30 ℃ of constant-temperature shaking culture case, cultivates 3-7 days, promptly obtains boletus fermenting liquid composition.
In the said method, in the step (2), culture medium regulated pH after, the culture medium branch is packed in the 250ml triangular flask, every bottle of 50ml sterilizes then.
Preferably, the preparation method of liquid fermentation medium is:
Take by weighing corn flour 25 weight portions, yeast extract 22 weight portions, glucose 10 weight portions, KH
2PO
43 weight portions, MgSO
47H
2O 1 weight portion keeps the skin wet to 1000 weight portions, and adjusting the pH value is 6, divide in the 250ml triangular flask of packing into, and every bottle of 50ml, the 20-40min that sterilizes under 121 ℃ of conditions, cooling promptly gets fermentation medium.
Preferably, the preparation method of liquid fermentation medium is:
Take by weighing defatted soy flour 35 weight portions, yeast extract 18 weight portions, glucose 15 weight portions, KH
2PO
43 weight portions, MgSO
47H
2O 1 weight portion keeps the skin wet to 1000 weight portions, and adjusting the pH value is 6.0, divide in the 250ml triangular flask of packing into, and every bottle of 50ml, the 20min that sterilizes under 121 ℃ of conditions, cooling promptly gets fermentation medium.
Preferably, the liquid fermentation medium that step (2) is obtained is assigned in the triangular flask, each triangular flask liquid fermentation medium 50ml that packs into, in each triangular flask, insert the mycelia that 3-5 the big step (1) of mung bean obtains in the step (3), liquid fermentation medium with inoculation places 20-30 ℃ of constant-temperature shaking culture case then, cultivated 3-7 days, and promptly obtained boletus fermenting liquid composition.
Preferably, in the above-mentioned preparation liquid fermentation liquid method for compositions, after can also finishing in step (3) the liquid fermentation fluid composition is smashed mycelia with refiner, and under 15-40Mp pressure homogeneous one time, obtain the homogeneous boletus fermenting liquid composition.
Wherein, comprehensive PDA culture medium can be to buy any comprehensive PDA culture medium that obtains on the market, also can be that bacterium numbering is that 5.504 bolete bacterial classification is cultivated incidental No. 017 culture medium, and these culture mediums all can be bought from the market and obtain.
Wherein, described yeast extract is that any yeast extract that obtains can be bought in market.Employed in the embodiments of the invention also is the used conventional yeast extract in this area.
Described bolete bacterial classification can use can be bought obtain any and have active bolete bacterial classification on the market, also can be to buy from DSMZ of Institute of Microorganism, Academia Sinica (CGMCC) that to obtain bacterium numbering be 5.504 bolete bacterial classification.
The boletus fermenting liquid composition of the present invention's preparation can provide the good raw material source for the preparation of essence, and the essence of this fermentation liquor composition preparation can make essence have mellow mouthfeel, and aroma strength is big, unique flavor.
The specific embodiment
In order to understand the present invention, further explain the present invention with embodiment below, but do not limit protection scope of the present invention.
The preparation of embodiment 1 boletus fermenting liquid composition
Take by weighing corn flour 25g, yeast extract 22g, glucose 10g, KH
2PO
43g, MgSO
47H
2O1g keeps the skin wet to 1000g, and adjusting the pH value is 6.0, divide in the 250ml triangular flask of packing into, and every bottle of 50ml, sterilization 20min under 121 ℃ of bar oxen, cooling promptly gets fermentation medium.The big bacterium piece of 5 mung beans of picking from the bolete strain inclined plane of activation inserts fermentation medium, places 25 ℃ of constant-temperature shaking culture casees, and rotating speed is 160rpm, cultivates 6d.Merge zymotic fluid, agglomerating mycelium pellet is smashed, under 30Mp pressure, pass through homogenizer one time again, promptly obtain the homogeneous boletus fermenting liquid composition with refiner.
The preparation of embodiment 2 boletus fermenting liquid compositions
Take by weighing defatted soy flour 35g, yeast extract 18g, glucose 15g, KH
2PO
43g, MgSO
47H
2O1g keeps the skin wet to 1000g, and adjusting the pH value is 6.0, divide in the 250ml triangular flask of packing into, and every bottle of 50ml, the 20min that sterilizes under 121 ℃ of conditions, cooling promptly gets fermentation medium.The big bacterium piece of 5 mung beans of picking from the bolete strain inclined plane of activation inserts fermentation medium, places 25 ℃ of constant-temperature shaking culture casees, and rotating speed is 160rpm, cultivates 7d.Merge zymotic fluid, agglomerating mycelium pellet is smashed, under 15Mp pressure, pass through homogenizer one time again, promptly obtain the homogeneous boletus fermenting liquid composition with refiner.
Boletus fermenting liquid composition of the present invention is described by specific embodiment.Those skilled in the art can use for reference links such as content appropriate change raw material of the present invention, process conditions and realize corresponding other purpose, its relevant change does not all break away from content of the present invention, all similar replacements and change will become apparent to those skilled in the art that and all be regarded as comprising within the scope of the present invention.
Claims (7)
1, a kind ofly prepare the boletus fermenting liquid composition that essence is used, this fermentation liquor composition is to obtain by the preparation method who comprises step:
(1) preparation bolete mycelia: the bolete bacterial classification inoculation is cultivated on comprehensive PDA culture medium, obtained the bolete mycelia;
(2) preparation of liquid fermentation medium: preparation is suitable for the culture medium that the bolete growth is suitable for bringing into play essence taste and local flavor again;
The liquid fermentation medium of bolete mycelia access step (2) preparation that (3) step (1) is obtained is cultivated, and promptly obtains boletus fermenting liquid composition.
2, composition according to claim 1, wherein the preparation method is:
(1) preparation bolete mycelia: the bolete bacterial classification inoculation on comprehensive PDA culture medium, was cultivated 2-5 days in 25 ℃ incubator, covered with the inclined-plane, obtain the bolete mycelia like this until the bolete mycelia.
(2) preparation of liquid fermentation medium: take by weighing corn flour or defatted soy flour 20-40 weight portion, yeast extract 15-30 weight portion, glucose 8-18 weight portion, KH
2PO
4The 2-4 weight portion, MgSO
47H
2O 1-3 weight portion keeps the skin wet to 1000 weight portions, and adjusting the pH value is 5.5-6.5, the 20-40min that sterilizes under 121 ℃ of conditions, and cooling promptly gets liquid fermentation medium.
(3) the bolete mycelia that step (1) is obtained is inserted the liquid fermentation medium of step (2) preparation, places 20-30 ℃ of constant-temperature shaking culture case, cultivates 3-7 days, promptly obtains boletus fermenting liquid composition.
3, composition according to claim 2, wherein in the step (2), culture medium regulated pH after, the culture medium branch is packed in the 250ml triangular flask, every bottle of 50ml sterilizes then.
4, according to each described composition of claim 1-3, wherein the preparation method of liquid fermentation medium is:
Take by weighing corn flour 25 weight portions, yeast extract 22 weight portions, glucose 10 weight portions, KH
2PO
43 weight portions, MgSO
47H
2O 1 weight portion keeps the skin wet to 1000 weight portions, and adjusting the pH value is 6, divide in the 250ml triangular flask of packing into, and every bottle of 50ml, the 20-40min that sterilizes under 121 ℃ of conditions, cooling promptly gets fermentation medium.
5, according to each described composition of claim 1-3, wherein the preparation method of liquid fermentation medium is: take by weighing defatted soy flour 35 weight portions, yeast extract 18 weight portions, glucose 15 weight portions, KH
2PO
43 weight portions, MgSO
47H
2O 1 weight portion keeps the skin wet to 1000 weight portions, and adjusting the pH value is 6.0, divide in the 250ml triangular flask of packing into, and every bottle of 50ml, the 20min that sterilizes under 121 ℃ of conditions, cooling promptly gets fermentation medium.
6, according to each described composition of claim 2-5, it is characterized in that the liquid fermentation medium that step (2) obtains is assigned in the triangular flask, each triangular flask liquid fermentation medium 50ml that packs into, in each triangular flask, insert the mycelia that 3-5 the big step (1) of mung bean obtains in the step (3), liquid fermentation medium with inoculation places 20-30 ℃ of constant-temperature shaking culture case then, cultivated 3-7 days, and promptly obtained boletus fermenting liquid composition.
7, according to each described composition of claim 1-6, wherein among the preparation method, after step (3) is finished, the liquid fermentation fluid composition is smashed mycelia with refiner, and under 15-40Mp pressure homogeneous one time, obtain the homogeneous boletus fermenting liquid composition.
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| CN200910070195A CN101664150A (en) | 2009-08-24 | 2009-08-24 | Boletus fermenting liquid composition for preparing essence |
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| CN200910070195A CN101664150A (en) | 2009-08-24 | 2009-08-24 | Boletus fermenting liquid composition for preparing essence |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102660583A (en) * | 2012-05-30 | 2012-09-12 | 西南大学 | Preparation method for producing pigment by means of fermenting leccinum scabrum |
| CN103011935A (en) * | 2012-12-20 | 2013-04-03 | 中国科学院、水利部成都山地灾害与环境研究所 | Boletus mother culture medium and preparation method thereof |
| CN103349079A (en) * | 2013-07-26 | 2013-10-16 | 陕西省微生物研究所 | Production method of functional milk beverage with cepe |
| CN105011088A (en) * | 2015-08-14 | 2015-11-04 | 北京味食源食品科技有限责任公司 | Fungus mushroom essence and making method thereof |
| CN106489528A (en) * | 2016-11-11 | 2017-03-15 | 云南省热带作物科学研究所 | One plant of Phlebopus portentosus bacterial strain |
-
2009
- 2009-08-24 CN CN200910070195A patent/CN101664150A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102660583A (en) * | 2012-05-30 | 2012-09-12 | 西南大学 | Preparation method for producing pigment by means of fermenting leccinum scabrum |
| CN103011935A (en) * | 2012-12-20 | 2013-04-03 | 中国科学院、水利部成都山地灾害与环境研究所 | Boletus mother culture medium and preparation method thereof |
| CN103349079A (en) * | 2013-07-26 | 2013-10-16 | 陕西省微生物研究所 | Production method of functional milk beverage with cepe |
| CN103349079B (en) * | 2013-07-26 | 2018-11-09 | 陕西省微生物研究所 | A kind of production method of functional milk beverage with cepe |
| CN105011088A (en) * | 2015-08-14 | 2015-11-04 | 北京味食源食品科技有限责任公司 | Fungus mushroom essence and making method thereof |
| CN106489528A (en) * | 2016-11-11 | 2017-03-15 | 云南省热带作物科学研究所 | One plant of Phlebopus portentosus bacterial strain |
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Application publication date: 20100310 |