CN102787079B - 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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- CN102787079B CN102787079B CN201210276952.7A CN201210276952A CN102787079B CN 102787079 B CN102787079 B CN 102787079B CN 201210276952 A CN201210276952 A CN 201210276952A CN 102787079 B CN102787079 B CN 102787079B
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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 for can be used for preparing the method for aromatic type flavor development material.
Background technology:
China's salt taste essence has formed independently industry through the development of nearly 30 years, annual sales amount is over 10,000,000,000 yuans, applied field comprises instant noodles, meat product, quickfrozen food, chickens' extract, facilitates the industries such as pot foods, and the annual value of production of Application Areas surpasses 1,000,000,000,000 Renminbi.At present, meat flavor development material mainly adopts and modifies techniques such as (adding liquid meat essence etc.) after raw material (meat) boiling, Minced Steak, additional commercial enzyme preparation enzymolysis (proteolytic enzyme), Maillard reaction, interpolation auxiliary material (maltodextrin etc.), dry (spraying dry or microwave drying etc.), local flavor and be prepared from.This technique has that production technique is relatively ripe, the advantage such as save time; But also exist production cost high (zymin cost accounts for the more than 15% of mass customization), product fragrance not enough (need supplement through follow-up interpolation chemosynthesis meat essence, and further increase production cost) and add chemosynthesis meat essence and may bring the shortcomings such as potential safety hazard.
Summary of the invention:
The technical problem to be solved in the present invention is to provide a kind of high proteinase yield, can produces the aspergillus oryzae of strong Sauce flavor material, on July 1st, 2012, is preserved in Chinese Typical Representative culture collection center, and deposit number is CCTCC NO.M2012265.
Another technical problem that the present invention will solve is to provide a kind of method that described aspergillus oryzae is prepared Sauce flavor flavor development material of applying.
This laboratory, on the basis that existing meat essence production technique and raw materials used and zymin are analyzed, in conjunction with modern zymotechnique and microbial metabolism control principle, proposes to produce with cooperative fermentation method the novel process of meat flavor development material.This technique be take unique composition of raw materials, the processing condition that the aspergillus oryzae (CCTCC NO.M2012265) of laboratory screening preservation is main fermented bacterium and setting, and the product that makes to produce has natural strong Sauce flavor and lower cost (than like product cost more than 20%).
The present invention mainly comprises that step is as follows:
1) fresh meat is removed to fat, mincer rubs meat, in steam cooker with meat weight 0.1-1.0 water doubly, boiling 0.3-2.0h, temperature is down to normal temperature and is smashed standby.By carrying out atmospheric cooking 20-60min after the defatted soybean meal of meat weight 0.1-0.5 times and wheat bran profit water (0.5-1.0 of defatted soybean meal and wheat bran quality doubly) 30min, be down to normal temperature and smash rear standby.
2) spore of a certain amount of screening aspergillus oryzae and other aspergillus is fully mixed with appropriate flour, fully mix with the material in step 1), the inoculum size of aspergillus oryzae and other aspergillus is respectively 10
7-10
8individual/g and 10
6-10
7individual/g dry material.Under temperature 23-28 ℃, relative humidity 60-100%, carry out solid state fermentation 1-5 days, gained Daqu is smashed standby.
3) by step 2) Daqu prepared 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 step 3) enzymolysis finishes, be warming up to 90-120 ℃ of reaction 30-120min, while being cooled to 90 ℃, add appropriate auxiliary material (salt, sucrose, monosodium glutamate, maltodextrin, TBHQ and modified starch), 75 ℃ of insulation 10-40min, cross colloidal mill, the dry Sauce flavor flavor development material that makes of spraying.
Described auxiliary material is a kind of or its mixture in salt, sucrose, monosodium glutamate, maltodextrin, TBHQ and modified starch, granularity 40-100 order; Described fresh meat is one or several the mixture in beef, pork, chicken, mutton, the flesh of fish; Described modified starch can be one or several the mixture in Sumstar 190, starch octenylsuccinate, hydroxypropyl modified starch.
Advantage and disadvantage of the present invention:
A. compared with similar products, this product have advantages of that strong natural sauce is fragrant, mouthfeel full mellow, pleasant impression is long;
B. compared with similar products, this product has advantages of the 20% above cost of reduction;
C. compared with similar products, this product has the feature natural, security is higher (realizing by reducing chemosynthesis essence).
Biomaterial preservation
Aspergillus oryzae provided by the invention, is preserved in Chinese Typical Representative culture collection center on July 1st, 2012, and deposit number is CCTCC NO.M2012265, and preservation address is Wuhan, China Wuhan University.
Embodiment
Embodiment 1:
(1) get 10kg fresh beef (except fat), through screw rod mincer, rub, add water 3kg boiling 2.0h, be cooled to normal temperature standby.
(2) 2.0kg defatted soybean meal moistens water (2.0kg) 30min after mixing with 0.5kg wheat bran, and atmospheric cooking 50min, is cooled to normal temperature standby.
(3) aspergillus oryzae (CCTCC NO.M2012265) and the vaccinization of aspergillus niger ATCC16404 difference are activated to 3-5 generation in fermented bean drink slant medium, then be inoculated on 121 ℃, the bran mass (water content 40-45%) of 15min sterilizing, respectively in 28 ℃, the training of the environment of relative humidity 95%, support 40h, prepare aspergillus oryzae and aspergillus niger kind song is standby.
(4) get that a certain amount of aspergillus oryzae and aspergillus niger kind are bent fully to be mixed with 2.5kg flour, make aspergillus oryzae and aspergillus niger spore number reach respectively 2.0 * 10
8with 6.6 * 10
7individual spore/g material.
(5) material 4 is fully mixed with (2) and (1) respectively successively.
(6) material (5) is positioned over to 28 ℃, the environment of relative humidity 95% and cultivates, rise to 35 ℃ turn over for the first time song to temperature, turn over for the second time song after 2h, while being cultured to 48h, finish, Daqu is standby after pulverizing.
(7) (6) are carried out in the water of 2 times of weight to soak at room temperature 30min, stirring velocity 30rpm, is warming up to 45 ℃, the adjusting of NaOH solution pH6.8-7.2, stirring velocity 50rpm, enzymolysis 3h, then with hydrochloric acid soln, be adjusted to pH4.0-4.5, stirring velocity 50rpm, enzymolysis 9h.
(8) (7) are warming up to 105 ℃ of Maillard reaction 2.0h.
(9) when above-mentioned (8) are cooled to 90 ℃, add salt 1.0kg, sugared 0.8kg, monosodium glutamate 1.0kg, TBHQ 3.0g to react 15min, temperature is down 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 spray dry, prepare there is mellow mouthfeel, pleasant impression is long, the aromatic strongly fragrant beef flavor development material of sauce.
Embodiment 2:
(1) get 10kg fresh pork (except fat), through screw rod mincer, rub, add water 3kg boiling 1.5h, be cooled to normal temperature standby.
(2) 1.5kg defatted soybean meal moistens water (1.6kg) 30min after mixing with 0.5kg wheat bran, and atmospheric cooking 50min, is cooled to normal temperature standby.
(3) aspergillus oryzae (CCTCC NO.M2012265) and the vaccinization of aspergillus niger ATCC16404 difference are activated to 3-5 generation in fermented bean drink slant medium, then be inoculated on 121 ℃, the bran mass (water content 40-45%) of 15min sterilizing, respectively at 28 ℃, the environment of relative humidity 95%, cultivate 40h, prepare aspergillus oryzae and aspergillus niger kind song is standby.
(4) get that a certain amount of aspergillus oryzae and aspergillus niger kind are bent fully to be mixed with 2.5kg flour, make aspergillus oryzae and aspergillus niger spore number reach respectively 1.0 * 10
8with 3.3 * 10
7individual spore/g material.
(5) material 4 is fully mixed with (2) and (1) respectively successively.
(6) material (5) is positioned over to 28 ℃, the environment of relative humidity 95% and cultivates, to temperature, rise to 35 ℃ and turn over for the first time song, after 2h, turn over for the second time song.While being cultured to 48h, finish, Daqu is standby after pulverizing.
(7) (6) are carried out in the water of 2 times of weight to soak at room temperature 30min, stirring velocity 30rpm, is warming up to 45 ℃, the adjusting of NaOH solution pH6.8-7.2, stirring velocity 50rpm, enzymolysis 2.5h, then with hydrochloric acid soln, regulate pH4.0-4.5, stirring velocity 50rpm, enzymolysis 7.5h.
(8) (7) are warming up to 100 ℃ of Maillard reaction 1.5h.
(9) when above-mentioned (8) are cooled to 90 ℃, add salt 1.0kg, sugared 0.8kg, monosodium glutamate 1.0kg, TBHQ 3.0g to react 15min, temperature is down 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 is sprayed and is dried, and prepares and has mellow full, the aromatic strongly fragrant pork flavor development material of sauce of mouthfeel.
Embodiment 3:
(1) get 10kg fresh grade breast, through screw rod mincer, rub, add water 3kg boiling 1.0h, be cooled to normal temperature standby.
(2) all the other steps are with embodiment 2, and end value must have the chicken flavor development material of strong Sauce flavor.
Embodiment 4:
(1) get the new mutton of 10kg (except fat), through screw rod mincer, rub, add water 3kg boiling 1.0h, be cooled to normal temperature standby.
(2) all the other steps are with embodiment 2, and end value must have the mutton flavor development material of strong Sauce flavor.
Embodiment 5:
(1) get the fresh flesh of fish of 10kg, through screw rod mincer, rub, add water 3kg boiling 0.5h, be cooled to normal temperature standby.
(2) 1.5kg defatted soybean meal moistens water (1.6kg) 30min after mixing with 0.5kg wheat bran, and atmospheric cooking 50min, is cooled to normal temperature standby.
(3) aspergillus oryzae (CCTCC NO.M2012265) and aspergillus niger ATCC 16404 difference vaccinizations are activated to 3-5 generation in fermented bean drink slant medium, then be inoculated on 121 ℃, the bran mass (water content 40-45%) of 15min sterilizing, respectively in 28 ℃, the environment of relative humidity 95%, cultivate 40h, prepare aspergillus oryzae and aspergillus niger kind song is standby.
(4) get that a certain amount of aspergillus oryzae and aspergillus niger kind are bent fully to be mixed with 2.5kg flour, make aspergillus oryzae and black bent spore count reach respectively 1.0 * 10
8with 3.3 * 10
7individual spore/g material.
(5) material 4 is fully mixed with (2) and (1) respectively successively.
(6) material (5) is positioned over to 28 ℃, the environment of relative humidity 95% and cultivates, to temperature, rise to 35 ℃ and turn over for the first time song, after 2h, turn over for the second time song.While being cultured to 48h, finish, Daqu is standby after pulverizing.
(7) (6) are carried out in the water of 2 times of weight to soak at room temperature 30min, stirring velocity 30rpm, is warming up to 45 ℃, the adjusting of NaOH solution pH6.8-7.2, stirring velocity 50rpm, enzymolysis 2.0h, then with hydrochloric acid soln, regulate pH4.0-4.5, stirring velocity 50rpm, enzymolysis 6.0h.Enzymolysis solution is crossed 100 eye mesh screens except fishbone.
(8) (7) are warming up to 95 ℃ of Maillard reaction 1.0h.
(9) when above-mentioned (8) are cooled to 90 ℃, add salt 1.0kg, sugared 0.8kg, monosodium glutamate 1.2kg, TBHQ 3.0g to react 15min, temperature is down 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 spray dry, prepare there is tasty mouthfeel, the aromatic strongly fragrant flesh of fish flavor development material of sauce.
The above is only preferred embodiment of the present invention, not technical scheme of the present invention is done to any pro forma restriction.Every foundation technical spirit of the present invention, to any type of modification made for any of the above embodiments, equivalent variations and modification, all belongs in the scope of technical scheme of the present invention.
Claims (2)
1. aspergillus oryzae (Aspergillus oryzae) G-79, is preserved in Chinese Typical Representative culture collection center on July 1st, 2012, and deposit number is CCTCC NO.M2012265.
2. application rights requires aspergillus oryzae described in 1 to prepare the method for Sauce flavor flavor development material, it is characterized in that comprising the following steps:
(1) get 10kg fresh beef, remove fat, through screw rod mincer, rub, add water 3kg boiling 2.0h, be cooled to normal temperature standby;
(2) 2.0kg defatted soybean meal moistens water 30min after mixing with 0.5kg wheat bran, and water consumption is 2.0kg, and atmospheric cooking 50min, is cooled to normal temperature standby;
(3) aspergillus oryzae CCTCC NO.M2012265 and the vaccinization of aspergillus niger ATCC16404 difference are activated to 3-5 generation in fermented bean drink slant medium, then be inoculated on 121 ℃, the bran mass of 15min sterilizing, respectively in 28 ℃, the environment of relative humidity 95%, cultivate 40h, prepare aspergillus oryzae and aspergillus niger kind song is standby, described bran mass water content 40-45%;
(4) get that a certain amount of aspergillus oryzae and aspergillus niger kind are bent fully to be mixed with 2.5kg flour, make aspergillus oryzae and aspergillus niger spore number reach respectively 2.0 * 10
8with 6.6 * 10
7individual spore/g material;
(5) material 4 is fully mixed with (2) and (1) respectively successively;
(6) material (5) is positioned over to 28 ℃, the environment of relative humidity 95% and cultivates, rise to 35 ℃ turn over for the first time song to temperature, turn over for the second time song after 2h, while being cultured to 48h, finish, Daqu is standby after pulverizing;
(7) (6) are carried out in the water of 2 times of weight to soak at room temperature 30min, stirring velocity 30rpm, is warming up to 45 ℃, the adjusting of NaOH solution pH6.8-7.2, stirring velocity 50rpm, enzymolysis 3h, then with hydrochloric acid soln, be adjusted to pH4.0-4.5, stirring velocity 50rpm, enzymolysis 9h;
(8) (7) are warming up to 105 ℃ of Maillard reaction 2.0h;
(9) when above-mentioned (8) are cooled to 90 ℃, add auxiliary material salt 1.0kg, sugared 0.8kg, monosodium glutamate 1.0kg, TBHQ3.0g to react 15min, temperature is down to 85 ℃ and is added maltodextrin 2.0kg, octenyl succinate modified starch 0.5kg, hydroxypropyl modified starch 0.3kg, stirs; The DE < 20 of described interpolation maltodextrin;
(10) reaction solution is crossed colloidal mill;
(11) reaction solution spray dry, prepare there is mellow mouthfeel, pleasant impression is long, the aromatic strongly fragrant beef flavor development material of sauce.
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| 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 |
| 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 |
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| 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 |
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| 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 |
| 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 |