CN102488181A - Compound enzyme preparation and application of same in fermentation primary residue of soy sauce - Google Patents
Compound enzyme preparation and application of same in fermentation primary residue of soy sauce Download PDFInfo
- Publication number
- CN102488181A CN102488181A CN2011104489719A CN201110448971A CN102488181A CN 102488181 A CN102488181 A CN 102488181A CN 2011104489719 A CN2011104489719 A CN 2011104489719A CN 201110448971 A CN201110448971 A CN 201110448971A CN 102488181 A CN102488181 A CN 102488181A
- Authority
- CN
- China
- Prior art keywords
- soy sauce
- fermentation
- complex enzyme
- residue
- enzyme formulation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a compound enzyme preparation and application of the same in fermentation primary residue of soy sauce. The compound enzyme preparation is prepared by the following components by weight: 3 to 8% of amylase, 50 to 70% of composite protease, 15 to 35% of cellulase, 10 to 20% of pectase and 2 to 5% of beta-glucanase. The invention also discloses application of the compound enzyme preparation in fermentation primary residue of soy sauce for improving yield of protein. According to the invention, the compound enzyme preparation is dissolved in water and then added into soy sauce residue (primary residue) obtained after first soy sauce is extracted from soy sauce brewed through natural sun-curing or insulating fermentation, which allows starch, fiber, pectin and beta-glucan, which bond with protein in the primary residue, to be effectively decomposed, thereby decomposing the protein in the primary residue into amino acids and increasing the content of amino nitrogen and solids in the soy sauce. The compound enzyme preparation provided in the invention can effectively supplement an insufficient enzyme system in soy sauce residue, improve yield of the raw material protein in production of the soy sauce and reduce production cost for the soy sauce.
Description
?
Technical field
The invention belongs to technical field of food biotechnology, particularly a kind of complex enzyme formulation and the application in the sauce fermentation first-run slag thereof.
Background technology
Soy sauce is commonly called as soy sauce, is mainly formed through system song, the brew of fermentation supervisor by soybean (or soyabean bran), starch, wheat, salt.The production technology of soy sauce is: soybean (or soyabean bran) is after immersion, cleaning, boiling, cooling; Admix flour and insert microorganism fungus kind (aspergillus oryzae); Under the condition that is fit to, make song, add salt solution again and process living sauce wine with dregs, natural solarization system was through about three months spontaneous fermentation maturations; Heat-preservation fermentation is in 25 days maturations of 45 ℃ of constant temperature bottom fermentations, extracts sauce liquid through squeezing then,, sterilization dense through contracting, promptly gets soy sauce after filtering.
Giving birth to the sauce wine with dregs adding brine fermentation initial stage; The enzyme that contains among the Cheng Qu (aspergillus oryzae) comprises protease, amylase, cellulase, hemicellulase, pectase, 1,4 beta-glucanase etc.; Protein, starch and fat etc. in ability decomposing soybean, the flour form micromolecular compound, like peptide, amino acid, organic acid and sugar, pigment etc.; These compounds are given soy sauce distinctive color, nutrition and quality.
Give birth to the sauce wine with dregs through natural solarization system fermentation in three months or insulation fermentation in 25 days, extract the first road soy sauce (hair oil) after, residue of soya adds salt solution again and carries out fermenting second time.Still contain materials such as protein in the first road residue of soya (first-run slag), but, influenced decomposition, therefore cause full nitrogen use efficiency on the low side protein, starch and fat in the residue of soya because the enzyme activity in the sauce wine with dregs descends.How improving the vigor of enzyme in the fermentation (first-run slag fermentation) for the second time, improve the full nitrogen use efficiency of sauce fermentation, is problem demanding prompt solution in the soy sauce manufacture.
Summary of the invention
Technical problem to be solved by this invention is the difficulty that overcomes prior art, and purpose is to provide a kind of soy sauce manufacture that is used for, and is added in the sauce fermentation first-run slag, can effectively improve the complex enzyme formulation of the content of amino nitrogen and solid content in the soy sauce.
Another object of the present invention provides the application of above-mentioned complex enzyme formulation in the sauce fermentation first-run slag.
The present invention realizes above-mentioned purpose through following technical scheme:
A kind of complex enzyme formulation, form by following components in weight percentage:
Amylase 3～8%, compound protease 50～70%, cellulase 15～35%, pectase 10～20%, 1,4 beta-glucanase 2～5%, said compound protease is made up of papain, neutral proteinase and trypsase.
The table that above-mentioned monomeric enzyme preparation, source must meet GB2760-2011 " food security national standard food additives use standard " C.3 food with the requirement in the enzyme preparation and the list of originating thereof.
Warm amylase during above-mentioned amylase is preferred.
Above-mentioned compound protease is made up of papain, neutral proteinase and trypsase, and its mass ratio is preferably 5:5:1.
The preparation method of complex enzyme formulation of the present invention is: each component is handled through 60 mesh sieves respectively, drop in proportion the more dried particle mixer of V-type mix composite, then through becoming product after the packing.
The present invention also provides the application of above-mentioned complex enzyme formulation in the sauce fermentation first-run slag; The said sauce fermentation stage that is applied in natural solarization system or heat-preservation fermentation, extract the first road soy sauce after, said complex enzyme formulation is dissolved in (complex enzyme formulation: water volume ratio is 1:5～8) in the water; After the dissolving; When adding salt solution, add said complex enzyme formulation in residue of soya, and mix.The consumption of complex enzyme formulation is 0.05～0.2% of a first-run slag weight, but the righttest addition should be according to the actual conditions decision of producing.
The optimum condition that complex enzyme formulation of the present invention is had an effect is: natural solarization system fermentation, temperature have the sufficient sunlight irradiation more than 30 ℃; Heat-preservation fermentation, temperature constant is at 45 ℃.
Compared with prior art, the present invention has following beneficial effect:
In the prior art, the soy sauce manufacture of natural solarization system or heat-preservation fermentation is at when fermentation external enzyme preparation not.When giving birth to sauce wine with dregs adding brine fermentation; Rely on the materials such as protein, starch and fat in the protease that contains in bent (aspergillus oryzae), amylase, cellulase, hemicellulase, pectase, 1,4 beta-glucanase decomposing soybean, the flour; Form micromolecular compound; Like peptide, amino acid, organic acid and sugar, pigment etc., these compounds give soy sauce distinctive color, nutrition and quality.Give birth to the sauce wine with dregs through three months natural solarization systems or insulation fermentation in 25 days, extract the first road soy sauce (hair oil) after, residue of soya adds salt solution again and carries out fermenting second time.Still contain materials such as protein in the first road residue of soya (first-run slag), but, influenced decomposition, therefore cause full nitrogen use efficiency on the low side protein, starch and fat in the residue of soya because the enzyme activity in the sauce wine with dregs descends.
The present invention is through adding this complex enzyme formulation in the residue of soya of sauce fermentation; Can replenish and strengthen the enzyme system in the sauce wine with dregs; Can further decompose materials such as protein in the residue of soya, cellulose, hemicellulose; Can make the ammonia nitrogen in the soy sauce improve 4 %～6 %, reduce production costs, can improve the local flavor of soy sauce simultaneously.
Description of drawings
Fig. 1 is the production technology figure of embodiment 4.
Fig. 2 is the variation diagram of amino nitrogen content in the soy sauce of embodiment 4.
Fig. 3 is the variation diagram of amino nitrogen content in the soy sauce of embodiment 5.
The specific embodiment
Below further specify technical scheme of the present invention through concrete embodiment.
Embodiment 1
The percentage by weight of the each component of preparation complex enzyme formulation is: amylase 5%, compound protease 60%, cellulase 20%, pectase 10%, 1,4 beta-glucanase 5%.Compound protease is made up of papain, neutral proteinase and trypsase, and its mass ratio is 5:5:1.
The preparation method is: each component is handled through 60 mesh sieves respectively, drop in proportion the more dried particle mixer of V-type mix composite, then through becoming product after the packing.
Embodiment 2
The percentage by weight of the each component of preparation complex enzyme formulation is: amylase 7%, compound protease 58%, cellulase 17%, pectase 15%, 1,4 beta-glucanase 3%.Compound protease is made up of papain, neutral proteinase and trypsase, and its mass ratio is 5:5:1.
The preparation method is with embodiment 1.
Embodiment 3
The percentage by weight of the each component of preparation complex enzyme formulation is: amylase 3%, compound protease 65%, cellulase 16%, pectase 12%, 1,4 beta-glucanase 4%.Compound protease is made up of papain, neutral proteinase and trypsase, and its mass ratio is 5:5:1.
The preparation method is with embodiment 1.
Embodiment 4
Check the influence of complex enzyme formulation of the present invention to natural solarization system sauce fermentation residue of soya (first-run slag), test item comprises the amino nitrogen and the total nitrogen content of soy sauce.
The concrete test method of natural solarization system soy sauce first-run slag fermentation is: soy sauce first-run slag 1000g, add 800g17 ° of Be ' saline solution, and be positioned over the system of shining on the balcony; Added complex enzyme formulation of the present invention on the 9th day, the 14th day 80 ℃ of enzyme 30min that go out are fixed heavy; Filter, suitably dilution detects each item index.
Testing result is seen Fig. 2, and Fig. 2 has reacted the influence of complex enzyme formulation of the present invention to natural solarization system sauce fermentation first-run slag.
Table 1
Embodiment 5
Check the influence of complex enzyme formulation of the present invention to the fermentation residue of soya (first-run slag) of heat preservation and fermented soy sauce, test item comprises the amino nitrogen and the total nitrogen content of soy sauce.
The concrete test method of heat preservation and fermented soy sauce first-run slag fermentation is: soy sauce first-run slag 1000g, add 800g12 ° of Be ' saline solution, and place 45 ℃ of thermostat water bath ferment at constant temperature; Add complex enzyme formulation of the present invention, the 3rd day 80 ℃ of enzyme 30min that go out are fixed heavy; Filter, suitably dilution detects each item index.
Testing result is seen Fig. 3, and Fig. 3 has reflected the influence of complex enzyme formulation of the present invention to heat preservation and fermented soy sauce fermentation first-run slag.
Table 2
Claims (7)
1. complex enzyme formulation is characterized in that being made up of following components in weight percentage:
Amylase 3～8%, compound protease 50～70%, cellulase 15～35%, pectase 10～20%, 1,4 beta-glucanase 2～5%, said compound protease is made up of papain, neutral proteinase and trypsase.
2. complex enzyme formulation according to claim 1 is characterized in that, said amylase is middle temperature amylase.
3. complex enzyme formulation according to claim 1 is characterized in that said compound protease is made up of papain, neutral proteinase and trypsase, and its mass ratio is 5:5:1.
4. the application of the said complex enzyme formulation of claim 1 in the sauce fermentation first-run slag.
5. application according to claim 4; It is characterized in that,, extract the first-run slag after the first road soy sauce at the sauce fermentation of natural solarization system or heat-preservation fermentation; Said complex enzyme formulation is dissolved in the water; After the dissolving, when adding salt solution, add said complex enzyme formulation in residue of soya, and mix.
6. application according to claim 5 is characterized in that, the amount that said complex enzyme formulation adds in the first-run slag of brewing sauce is 0.05～0.2% of a first-run slag weight.
7. application according to claim 5 is characterized in that, the volume ratio of said complex enzyme formulation and water is 1:5～8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104489719A CN102488181A (en) | 2011-12-29 | 2011-12-29 | Compound enzyme preparation and application of same in fermentation primary residue of soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104489719A CN102488181A (en) | 2011-12-29 | 2011-12-29 | Compound enzyme preparation and application of same in fermentation primary residue of soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102488181A true CN102488181A (en) | 2012-06-13 |
Family
ID=46180099
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011104489719A Pending CN102488181A (en) | 2011-12-29 | 2011-12-29 | Compound enzyme preparation and application of same in fermentation primary residue of soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102488181A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103602649A (en) * | 2013-11-07 | 2014-02-26 | 陆祥 | Purification method for papain |
| CN111296819A (en) * | 2020-04-21 | 2020-06-19 | 山东食圣酿造食品有限公司 | Production method for re-fermenting soy sauce by using mixed enzyme preparation |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155996A (en) * | 1995-11-27 | 1997-08-06 | 王听林 | Method for producing soy sauce using sauce dregs as raw material |
-
2011
- 2011-12-29 CN CN2011104489719A patent/CN102488181A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155996A (en) * | 1995-11-27 | 1997-08-06 | 王听林 | Method for producing soy sauce using sauce dregs as raw material |
Non-Patent Citations (3)
| Title |
|---|
| 施安辉，等: "酶法酿造酱油新工艺的探讨", 《中国调味品》 * |
| 蔡坤华，等: "酿造酱油专用酶制剂在酱油生产中的应用", 《中国调味品》 * |
| 邹亮，等: "液态多酶协同水解发酵增香法酿造酱油", 《食品科学》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103602649A (en) * | 2013-11-07 | 2014-02-26 | 陆祥 | Purification method for papain |
| CN103602649B (en) * | 2013-11-07 | 2015-09-30 | 陆祥 | A kind of method of purification of papoid |
| CN111296819A (en) * | 2020-04-21 | 2020-06-19 | 山东食圣酿造食品有限公司 | Production method for re-fermenting soy sauce by using mixed enzyme preparation |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103555554B (en) | Black rice vinegar and preparation method thereof | |
| CN104357297A (en) | Tartary buckwheat health-preserving white wine and brewage method thereof | |
| CN110195090A (en) | The preparation method and gained sea cucumber intestine ovum polypeptide powder of sea cucumber intestine ovum polypeptide powder | |
| CN107663481A (en) | A kind of brewing method of purple potato glutinous rice wine | |
| CN105039089B (en) | A kind of pawpaw peptide wine and preparation method thereof | |
| CN105368646A (en) | Method for preparing maple-flavor Baijiu by sugar maple | |
| CN106867858A (en) | A kind of preparation method of health-care vinegar | |
| CN105385528A (en) | Kiwi berry wine and preparation method thereof | |
| CN104711144B (en) | A kind of functional yellow wine rich in glycopeptide and production method thereof | |
| CN108201109B (en) | Red yeast rice polypeptide seasoning liquid of red yeast rice wine lees and preparation method thereof | |
| CN101224016A (en) | Sea titbit fermentation food and producing method thereof | |
| CN109380701A (en) | Utilize the method for soy sauce residues Production by Enzymes soy sauce matrix seasoning | |
| CN103992911A (en) | Semi-dry kiwi fruit wine and brewing method thereof | |
| CN104560505B (en) | A kind of stream adds starch Glucose Liquid yellow rice wine brewage technique | |
| CN102586047A (en) | Distiller's yeast and method for fermenting and brewing distiller's yeast | |
| CN101463346B (en) | Enzyme composition and use thereof in beer brewing | |
| CN101191107A (en) | Technique for brewing pear rice wine | |
| CN104099224B (en) | A kind of jujube fragrance auxotype maize liquor and brewing method thereof | |
| CN102488181A (en) | Compound enzyme preparation and application of same in fermentation primary residue of soy sauce | |
| CN103756855A (en) | Preparation method of health lentinula edodes wine | |
| CN103518943A (en) | Method for extracting proteins from rape seed cakes by utilizing multi-frequency ultrasonic waves | |
| CN110973582A (en) | Preparation method of peanut meal soy sauce, peanut meal soy sauce prepared by method and application of peanut meal soy sauce | |
| CN106834006A (en) | A kind of applejack and preparation method thereof | |
| KR101325299B1 (en) | Manufacture Method of The Arrowroot Alcoholic Liquor | |
| WO2013166405A2 (en) | Cellulolytic enzyme enhancement of dry grind corn processing and ethanol production |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20120613 |