CN102787079A - Aspergillus oryzae and application method thereof in preparing sauce fragrant flavor material - Google Patents
Aspergillus oryzae and application method thereof in preparing sauce fragrant flavor material Download PDFInfo
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- CN102787079A CN102787079A CN2012102769527A CN201210276952A CN102787079A CN 102787079 A CN102787079 A CN 102787079A CN 2012102769527 A CN2012102769527 A CN 2012102769527A CN 201210276952 A CN201210276952 A CN 201210276952A CN 102787079 A CN102787079 A CN 102787079A
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Abstract
The invention discloses an aspergillus oryzae and an application method thereof in preparing sauce fragrant flavor material. The aspergillus oryzae was preserved in a China Typical Culture Collection Center in July 1st, 2012, and the preservation number is CCTCC NO.M2012265. The aspergillus oryzae provided by the invention and aspergillus niger are mixedly fermented, a fermentation condition is controlled, enzyme systems produced by the two aspergilli are utilized for the controllable enzymolysis of raw material to obtain enzymolysis liquid containing rich small molecular weight peptide (1-5kDa), amino acid and sauce fragrant material, and finally the sauce fragrant meat flavor material is obtained. Compared with the meat flavor material prepared in a method of directly adding commercial enzymic preparations, the meat flavor material prepared in the method disclosed by the invention has the advantages of low cost, mellow taste, strong sauce fragrance, nature, safety and the like.
Description
Technical field:
The present invention relates to a kind of aspergillus oryzae and be applied to prepare the method for flavor development material, particularly a kind of method that is used to can be used for preparing the aromatic type flavor development material.
Background technology:
China's salt taste essence has formed independently industry through nearly 30 years development; Annual sales amount is above 10,000,000,000 yuans; Applied field comprises instant noodles, meat product, quickfrozen food, chickens' extract, make things convenient for industry such as pot foods, and the annual value of production of Application Areas surpasses 1,000,000,000,000 Renminbi.At present, the meat flavor development material mainly adopts raw material (meat) boiling, Minced Steak, adds commercial enzyme preparation enzymolysis (proteolytic enzyme), modifies prepared such as (adding liquid meat essence etc.) behind the Maillard reaction, interpolation auxiliary material (maltodextrin etc.), dry (spraying drying or microwave drying etc.), local flavor and form.This technology has that production technique is ripe relatively, advantage such as save time; But also have production cost high (the zymin cost accounts for more than 15% of product total cost), product fragrance is not enough (need to replenish through follow-up interpolation chemosynthesis meat essence, and further increase production cost) and add chemosynthesis meat essence and possibly bring shortcomings such as potential safety hazard.
Summary of the invention:
The technical problem that the present invention will solve provides a kind of high proteinase yield, can produce the aspergillus oryzae of strong sauce fragrant breeze flavor material, is preserved in Chinese typical culture collection center on July 1st, 2012, and deposit number is CCTCC NO.M2012265.
Another technical problem that the present invention will solve provides a kind of method that said aspergillus oryzae prepares sauce fragrant breeze flavor flavor development material of using.
This laboratory in conjunction with modern zymotechnique and microbial metabolism control principle, proposes to produce with the cooperative fermentation method novel process of meat flavor development material on the basis to existing meat essence production technique and raw materials used and zymin analysis.This technology is unique composition of raw materials, the processing condition of main fermented bacterium and setting with the aspergillus oryzae (CCTCC NO.M2012265) of laboratory screening preservation, makes the product of production have natural strong sauce fragrant breeze flavor and lower cost (reducing more than 20% than like product cost).
The present invention comprises that mainly step is following:
1) fresh meat is removed fat, mincer rubs meat, in the steam cooker with meat weight 0.1-1.0 water doubly, boiling 0.3-2.0h, temperature is reduced to normal temperature and is smashed subsequent use.With carrying out atmospheric cooking 20-60min behind meat weight 0.1-0.5 times defatted soybean meal and wheat bran profit water (0.5-1.0 of defatted soybean meal and the wheat bran quality doubly) 30min, reduce to normal temperature and smash back subsequent use.
2) a certain amount of screening aspergillus oryzae and other aspergillar spores and an amount of flour are carried out thorough mixing, carry out thorough mixing with material in the step 1), aspergillus oryzae and other aspergillar inoculum sizes are respectively 10
7-10
8Individual/g and 10
6-10
7Individual/the g dry material.Under temperature 23-28 ℃, relative humidity 60-100%, carried out solid state fermentation 1-5 days, the gained Daqu is smashed subsequent use.
3) with step 2) Daqu of preparation adds in 1.0-4.0 times of water and carries out enzymolysis, hydrolysis temperature 35-55 ℃, enzymolysis pH4-8, enzymolysis time 1-3 days, stirring velocity 30-150rpm.
4) after the step 3) enzymolysis finishes; Be warming up to 90-120 ℃ of reaction 30-120min, add an amount of auxiliary material (salt, sucrose, monosodium glutamate, maltodextrin, TBHQ and modified starch) when being cooled to 90 ℃, 75 ℃ of insulation 10-40min; Cross colloidal mill, spraying drying makes sauce fragrant breeze flavor flavor development material.
Said auxiliary material is a kind of or its mixture in salt, sucrose, monosodium glutamate, maltodextrin, TBHQ and the modified starch, granularity 40-100 order; Said fresh meat is one or several the mixture in beef, pork, chicken, mutton, the flesh of fish; Said modified starch can be one or several the mixture in Sumstar 190, octenyl succinate starch, the hydroxypropyl modified starch.
Advantage of the present invention and characteristics:
A. compared with similar products, this product have that strong natural sauce is fragrant, full mellow, the advantage that pleasant impression is long of mouthfeel;
B. compared with similar products, this product has the advantage that reduces by 20% above cost;
C. compared with similar products, this product has the characteristics natural, that security is higher (realizing through reducing chemosynthesis essence).
The biomaterial preservation
Aspergillus oryzae provided by the invention is preserved in Chinese typical culture collection center on July 1st, 2012, and deposit number is CCTCC NO.M2012265, and the preservation address is Chinese Wuhan Wuhan University.
Embodiment
Embodiment 1:
(1) get 10kg fresh beef (remove fat), rub through the screw rod mincer, add water 3kg boiling 2.0h, it is subsequent use to be cooled to normal temperature.
(2) the 2.0kg defatted soybean meal mixes back profit water (2.0kg) 30min with the 0.5kg wheat bran, atmospheric cooking 50min, and it is subsequent use to be cooled to normal temperature.
(3) with aspergillus oryzae (CCTCC NO.M2012265) and black mold ATCC16404 respectively vaccinization in fermented bean drink slant medium activation 3-5 generation; Be inoculated in then on 121 ℃, the bran mass (water cut 40-45%) of 15min sterilization; Support 40h respectively in 28 ℃, the training of the environment of relative humidity 95%, preparation aspergillus oryzae and black mold kind song are subsequent use.
(4) it is bent even with 2.5kg flour thorough mixing to get a certain amount of aspergillus oryzae and black mold kind, makes aspergillus oryzae and aspergillus niger spore number reach 2.0 * 10 respectively
8With 6.6 * 10
7Individual spore/g material.
(5) material 4 is carried out thorough mixing with (2) and (1) respectively successively.
(6) material (5) is positioned over 28 ℃, the environment of relative humidity 95% and cultivates, rise to 35 ℃ to temperature and carry out turning over song the first time, carry out behind the 2h turning over song the second time, finish when being cultured to 48h, it is subsequent use that Daqu is pulverized the back.
(7) soak at room temperature 30min is carried out in (6) in the water of 2 times of weight; Stirring velocity 30rpm is warming up to 45 ℃, NaOH solution and regulates pH6.8-7.2, stirring velocity 50rpm, enzymolysis 3h; Be adjusted to pH4.0-4.5, stirring velocity 50rpm with hydrochloric acid soln then, enzymolysis 9h.
(8) (7) are warming up to 105 ℃ of Maillard reaction 2.0h.
Adding salt 1.0kg, sugared 0.8kg, monosodium glutamate 1.0kg, TBHQ 3.0g reacted 15min when (9) above-mentioned (8) were cooled to 90 ℃; Temperature is reduced to 85 ℃ and is added maltodextrin 2.0kg (DE＜20), octenyl succinate modified starch 0.5kg, hydroxypropyl modified starch 0.3kg, stirs.
(10) reaction solution is crossed colloidal mill.
(11) reaction solution carries out spraying drying, prepare have mellow mouthfeel, pleasant impression is long, the aromatic strongly fragrant beef flavor development material of sauce.
Embodiment 2:
(1) get 10kg fresh pork (remove fat), rub through the screw rod mincer, add water 3kg boiling 1.5h, it is subsequent use to be cooled to normal temperature.
(2) the 1.5kg defatted soybean meal mixes back profit water (1.6kg) 30min with the 0.5kg wheat bran, atmospheric cooking 50min, and it is subsequent use to be cooled to normal temperature.
(3) with aspergillus oryzae (CCTCC NO.M2012265) and black mold ATCC16404 respectively vaccinization in fermented bean drink slant medium activation 3-5 generation; Be inoculated in then on 121 ℃, the bran mass (water cut 40-45%) of 15min sterilization; Cultivate 40h respectively at 28 ℃, the environment of relative humidity 95%, preparation aspergillus oryzae and black mold kind song are subsequent use.
(4) it is bent even with 2.5kg flour thorough mixing to get a certain amount of aspergillus oryzae and black mold kind, makes aspergillus oryzae and aspergillus niger spore number reach 1.0 * 10 respectively
8With 3.3 * 10
7Individual spore/g material.
(5) material 4 is carried out thorough mixing with (2) and (1) respectively successively.
(6) material (5) is positioned over 28 ℃, the environment of relative humidity 95% and cultivates, rise to 35 ℃ to temperature and carry out turning over song the first time, carry out turning over the second time song behind the 2h.Finish when being cultured to 48h, it is subsequent use that Daqu is pulverized the back.
(7) soak at room temperature 30min is carried out in (6) in the water of 2 times of weight; Stirring velocity 30rpm is warming up to 45 ℃, NaOH solution and regulates pH6.8-7.2, stirring velocity 50rpm, enzymolysis 2.5h; Regulate pH4.0-4.5, stirring velocity 50rpm with hydrochloric acid soln then, enzymolysis 7.5h.
(8) (7) are warming up to 100 ℃ of Maillard reaction 1.5h.
Adding salt 1.0kg, sugared 0.8kg, monosodium glutamate 1.0kg, TBHQ 3.0g reacted 15min when (9) above-mentioned (8) were cooled to 90 ℃; Temperature is reduced to 85 ℃ and is added maltodextrin 2.0kg (DE＜20), octenyl succinate modified starch 0.5kg, stirs.
(10) reaction solution is crossed colloidal mill.
(11) reaction solution carries out spraying drying, prepares to have mellow full, the aromatic strongly fragrant pork flavor development material of sauce of mouthfeel.
Embodiment 3:
(1) get the 10kg fresh grade breast, rub through the screw rod mincer, add water 3kg boiling 1.0h, it is subsequent use to be cooled to normal temperature.
(2) all the other steps are with embodiment 2, and end value must have the chicken flavor development material of strong sauce fragrant breeze flavor.
Embodiment 4:
(1) get the new mutton of 10kg (remove fat), rub through the screw rod mincer, add water 3kg boiling 1.0h, it is subsequent use to be cooled to normal temperature.
(2) all the other steps are with embodiment 2, and end value must have the mutton flavor development material of strong sauce fragrant breeze flavor.
Embodiment 5:
(1) get the fresh flesh of fish of 10kg, rub through the screw rod mincer, add water 3kg boiling 0.5h, it is subsequent use to be cooled to normal temperature.
(2) the 1.5kg defatted soybean meal mixes back profit water (1.6kg) 30min with the 0.5kg wheat bran, atmospheric cooking 50min, and it is subsequent use to be cooled to normal temperature.
(3) with aspergillus oryzae (CCTCC NO.M2012265) and black mold ATCC 16404 respectively vaccinizations in fermented bean drink slant medium activation 3-5 generation; Be inoculated in then on 121 ℃, the bran mass (water cut 40-45%) of 15min sterilization; Cultivate 40h respectively in 28 ℃, the environment of relative humidity 95%, preparation aspergillus oryzae and black mold kind song are subsequent use.
(4) it is bent even with 2.5kg flour thorough mixing to get a certain amount of aspergillus oryzae and black mold kind, makes aspergillus oryzae and black bent spore count reach 1.0 * 10 respectively
8With 3.3 * 10
7Individual spore/g material.
(5) material 4 is carried out thorough mixing with (2) and (1) respectively successively.
(6) material (5) is positioned over 28 ℃, the environment of relative humidity 95% and cultivates, rise to 35 ℃ to temperature and carry out turning over song the first time, carry out turning over the second time song behind the 2h.Finish when being cultured to 48h, it is subsequent use that Daqu is pulverized the back.
(7) soak at room temperature 30min is carried out in (6) in the water of 2 times of weight; Stirring velocity 30rpm is warming up to 45 ℃, NaOH solution and regulates pH6.8-7.2, stirring velocity 50rpm, enzymolysis 2.0h; Regulate pH4.0-4.5, stirring velocity 50rpm with hydrochloric acid soln then, enzymolysis 6.0h.Enzymolysis solution is crossed 100 eye mesh screens and is removed fishbone.
(8) (7) are warming up to 95 ℃ of Maillard reaction 1.0h.
Adding salt 1.0kg, sugared 0.8kg, monosodium glutamate 1.2kg, TBHQ 3.0g reacted 15min when (9) above-mentioned (8) were cooled to 90 ℃; Temperature is reduced to 85 ℃ and is added maltodextrin 2.0kg (DE＜20), Sumstar 190 0.3kg, octenyl succinate modified starch 0.5kg, stirs.
(10) reaction solution is crossed colloidal mill.
(11) reaction solution carries out spraying drying, prepare have tasty mouthfeel, the aromatic strongly fragrant flesh of fish flavor development material of sauce.
The above only is a preferred embodiment of the present invention, is not technical scheme of the present invention is done any pro forma restriction.Every foundation technical spirit of the present invention all belongs in the scope of technical scheme of the present invention any type of modification, equivalent variations and modification that above embodiment made.
Claims (6)
1. an aspergillus oryzae (Aspergillus oryzae) G-79 is preserved in Chinese typical culture collection center on July 1st, 2012, and deposit number is CCTCC NO.M2012265.
2. the described aspergillus oryzae of claim 1 is characterized in that its high proteinase yield, can produce strong sauce fragrant breeze flavor material.
3. application rights requires 1 or 2 said aspergillus oryzaes to prepare the method for sauce fragrant breeze flavor flavor development material, it is characterized in that comprising the following steps:
1) fresh meat is removed fat, mincer rubs meat, in the steam cooker with meat weight 0.1-1.0 water doubly, boiling 0.3-2.0h, temperature is reduced to normal temperature and is smashed subsequent use; With carrying out atmospheric cooking 20-60min behind meat weight 0.1-0.5 times defatted soybean meal and the wheat bran profit water 30min, reduce to normal temperature and smash back subsequent use;
2) material in the said aspergillus oryzae of inoculation claim 1 and other aspergillar spores and the step 1) carries out thorough mixing, and aspergillus oryzae is respectively 10 with other aspergillar inoculum sizes
7-10
8Individual/g and 10
6-10
7Individual/the g dry material; Under temperature 23-28 ℃, relative humidity 60-100%, carried out solid state fermentation 1-5 days, the gained Daqu is smashed subsequent use;
3) with step 2) Daqu of preparation adds in 1.0-4.0 times of water and carries out enzymolysis, hydrolysis temperature 35-55 ℃, enzymolysis pH4-8, enzymolysis time 1-3 days, stirring velocity 30-150rpm;
4) after the step 3) enzymolysis finishes, be warming up to 90-120 ℃ of reaction 30-120min, add auxiliary material when being cooled to 90 ℃, 75 ℃ of insulation 10-40min cross colloidal mill, and spraying drying makes sauce fragrant breeze flavor flavor development material.
4. the described method of claim 3 is characterized in that said auxiliary material is a kind of or its mixture in salt, sucrose, monosodium glutamate, maltodextrin, TBHQ and the modified starch, granularity 40-100 order.
5. the described method of claim 3 is characterized in that said fresh meat is one or several the mixture in beef, pork, chicken, mutton, the flesh of fish.
6. the described method of claim 4 is characterized in that said modified starch is one or several the mixture in Sumstar 190, octenyl succinate starch, the hydroxypropyl modified starch.
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Cited By (11)
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| CN103478683A (en) * | 2013-08-19 | 2014-01-01 | 天津科技大学 | Fermentation type beef sauce and preparation method thereof |
| CN103740602A (en) * | 2014-01-26 | 2014-04-23 | 广东珠江桥生物科技股份有限公司 | Aspergillus oryzae PRB-1 strain |
| CN103834576A (en) * | 2014-01-26 | 2014-06-04 | 广东珠江桥生物科技股份有限公司 | Application of Aspergillus oryzae PRB-1 strain in soy sauce production |
| CN104172085A (en) * | 2014-09-22 | 2014-12-03 | 王婧婧 | Method for preparing soy sauce flavor type essence from malt and essence prepared by using method |
| CN104222991A (en) * | 2014-09-15 | 2014-12-24 | 王婧婧 | Broiled cuttlefish essence and preparation method thereof |
| CN105475950A (en) * | 2015-12-13 | 2016-04-13 | 宋介珍 | Preparation method for nutritional seasoner for making soup stock |
| CN106235257A (en) * | 2016-07-28 | 2016-12-21 | 天津春发生物科技集团有限公司 | A kind of method that two microorganisms synergic fermentation Folium Perillae dregs of rice prepare base of flavour development |
| CN107581573A (en) * | 2017-10-12 | 2018-01-16 | 天津春发生物科技集团有限公司 | A kind of preparation method of beef-flavouring richness peptide natural flavouring |
| CN107712805A (en) * | 2017-11-10 | 2018-02-23 | 天津春发生物科技集团有限公司 | A kind of method that pig flesh flavor flavoring is prepared using microbial fermentation |
| CN109363134A (en) * | 2018-12-10 | 2019-02-22 | 山东天博食品配料有限公司 | A kind of fermented soya beans, salted or other wise perfume (or spice) chicken cream and preparation method thereof |
| CN111642728A (en) * | 2020-06-30 | 2020-09-11 | 广东百味佳味业科技股份有限公司 | Preparation method and application of high-thickness chicken powder |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478683A (en) * | 2013-08-19 | 2014-01-01 | 天津科技大学 | Fermentation type beef sauce and preparation method thereof |
| CN103478683B (en) * | 2013-08-19 | 2015-08-26 | 天津科技大学 | A kind of fermentation type beef sauce and preparation method thereof |
| CN103740602B (en) * | 2014-01-26 | 2015-10-28 | 广东珠江桥生物科技股份有限公司 | Aspergillus oryzae PRB-1 strain |
| CN103740602A (en) * | 2014-01-26 | 2014-04-23 | 广东珠江桥生物科技股份有限公司 | Aspergillus oryzae PRB-1 strain |
| CN103834576A (en) * | 2014-01-26 | 2014-06-04 | 广东珠江桥生物科技股份有限公司 | Application of Aspergillus oryzae PRB-1 strain in soy sauce production |
| CN103834576B (en) * | 2014-01-26 | 2016-02-03 | 广东珠江桥生物科技股份有限公司 | Application of Aspergillus oryzae PRB-1 strain in soy sauce production |
| CN104222991B (en) * | 2014-09-15 | 2015-11-11 | 王婧婧 | A kind of preparation method of Broiled Cuttlefish essence |
| CN104222991A (en) * | 2014-09-15 | 2014-12-24 | 王婧婧 | Broiled cuttlefish essence and preparation method thereof |
| CN104172085B (en) * | 2014-09-22 | 2015-09-30 | 王婧婧 | Utilize the method for preparation of malt Soysauce-like essence |
| CN104172085A (en) * | 2014-09-22 | 2014-12-03 | 王婧婧 | Method for preparing soy sauce flavor type essence from malt and essence prepared by using method |
| CN105475950A (en) * | 2015-12-13 | 2016-04-13 | 宋介珍 | Preparation method for nutritional seasoner for making soup stock |
| CN106235257A (en) * | 2016-07-28 | 2016-12-21 | 天津春发生物科技集团有限公司 | A kind of method that two microorganisms synergic fermentation Folium Perillae dregs of rice prepare base of flavour development |
| CN107581573A (en) * | 2017-10-12 | 2018-01-16 | 天津春发生物科技集团有限公司 | A kind of preparation method of beef-flavouring richness peptide natural flavouring |
| CN107712805A (en) * | 2017-11-10 | 2018-02-23 | 天津春发生物科技集团有限公司 | A kind of method that pig flesh flavor flavoring is prepared using microbial fermentation |
| CN109363134A (en) * | 2018-12-10 | 2019-02-22 | 山东天博食品配料有限公司 | A kind of fermented soya beans, salted or other wise perfume (or spice) chicken cream and preparation method thereof |
| CN111642728A (en) * | 2020-06-30 | 2020-09-11 | 广东百味佳味业科技股份有限公司 | Preparation method and application of high-thickness chicken powder |
| CN111642728B (en) * | 2020-06-30 | 2022-08-23 | 广东百味佳味业科技股份有限公司 | Preparation method and application of high-thick chicken powder |
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Effective date of registration: 20181218 Address after: 528400 No. 1 Chef Bang Road, Torch Development Zone, Zhongshan City, Guangdong Province Patentee after: Guangdong Meiweixian Flavoring & Food Co., Ltd. Address before: 1800 No. 214122 Jiangsu city of Wuxi Province Li Lake Avenue Patentee before: Jiangnan University |