CN103374533A - Active dry saccharomyces rouxii and production method thereof and prepared sauce product and method thereof - Google Patents
Active dry saccharomyces rouxii and production method thereof and prepared sauce product and method thereof Download PDFInfo
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Abstract
The invention relates to an active dry saccharomyces rouxii. The total cellular score of the dry saccharomyces rouxii is 300-500 hundred million per gram, the cell viability is 50-85 percent, the moisture content is 4-6 percent, and the sodium-chloride-resistant concentration is more than or equal to 16 percent. The invention also relates to a method for preparing the active dry saccharomyces rouxii. The method comprises the following steps of: inoculating the saccharomyces rouxii into a culture solution with the sugar content of 5-20 percent; inoculating an obtained seed culture solution into a seed fermentation tank containing a nutritional source, and introducing sterile air into the culture solution with the sugar content of 5-20 percent for culturing, thus obtaining a fermentation tank seed culture solution; inoculating the obtained fermentation tank seed culture solution into the fermentation tank, feeding a sugar source with the sugar content of 15-30 weight percent, supplementing the nutritional source, and introducing the sterile air for culturing under the condition of the temperature of 24-35 DEG C, thus obtaining a feeding culture solution; separating; and molding and drying to obtain saccharomyces rouxii granules. The invention also relates to a sauce product prepared by using the active dry saccharomyces rouxii, as well as a preparation method of the sauce product.
Description
Technical field
The present invention relates to a kind of Lu Shi active dry yeast, particularly relate to a kind of production method of Lu Shi active dry yeast.
Background technology
Soy sauce is the product of the microbiological comprehensive effects such as aspergillus, yeast and bacterium, utilizes the enzyme of these microorganisms and the composition that meta-bolites forms the color, smell and taste of soy sauce during soy sauce brewing.Flavor of soy sauce and yeast have close relationship.The salt tolerance yeast can be bred under higher common salt concn, produces the fragrance such as alcohols, the aldehydes such as ethanol and be the succsinic acid etc. of flavor in sauce fermentation; The torulopsis of nitrate assimilation can generate micro-4-ethyl guaiacol and p-ethyl phenol etc.The yeast class also participates in being present in amino acid in the soy sauce and the generation of organic acid largely except the generation that participates in the fragrance ingredients such as phosphoryl compound, acetal, sulfocompound, the self-dissolving of yeast thalline generates succsinic acid.This shows that the fragrance ingredient that adds yeast and increase soy sauce in the sauce wine with dregs is very effective approach.
Isolated yeast has 7 genus in the sauce unstrained spirits, 32 kinds, wherein with the quality of sauce relation the closest be Lu Shi yeast, variable torulopsis, dust Qi Shi torulopsis, unknown torulopsis and sauce wine with dregs zygosaccharomyces.The Lu Shi yeast is modal osmophilic strain yeast, is characterized in being grown in the high material of sugar degree, also can breed in the matrix that contains 16% salt.Between koji and sauce wine with dregs yeast phase, the Lu Shi yeast of breeding by naturally falling in the air accounts for 45% of sauce wine with dregs yeast sum.In the too high situation of leavening temperature, owing to losing activity, yeast affects the formation of soy sauce aroma component, and in order to improve the local flavor of soy sauce, the factory that has manually adds Lu Shi yeast and torulopsis in the sauce wine with dregs fermentation later stage, receives good effect.In the fermentation of high-salinity dilute soy process, need to add two primary yeasts, i.e. Lu Shi yeast (Saccharomyces rouxii claim not only Primary Fermentation yeast) and T yeast (Torulopsis but also claim the after-ripening yeast).The adding technique of Lu Shi yeast is very ripe, use more extensive, be the flavor effect gain public acceptance.
At present, the soy sauce that some are relatively large and sauce class are brewageed factory's employing and are added methamidophos from the training mode in the sauce unstrained spirits, obtained certain result of use, but have generally that the bacterial classification performance is very different, the shortcoming such as complex operation, the effort of taking a lot of work, production stability are poor.Also have more soy sauce and sauce class brewing enterprise, owing to do not have professional application in the commodity yeast of jam product industry on the market, and yeast can not be applied in the production.
Recent domestic has some researchs to the Lu Shi yeast, but the large production that the Lu Shi yeast is made into active dry yeast is seldom arranged, and subject matter is that certain methods also is in laboratory level, poor repeatability, and productive rate is also very low, and is not suitable for large production.
Summary of the invention
The technical problem that the present invention solves is to have obtained a kind of Lu Shi active dry yeast, particularly relates to a kind of method of the Lu Shi of production active dry yeast.
Specifically, the present invention is by following technical proposals technical solution problem:
A kind of Lu Shi active dry yeast is characterized in that, wherein the total cellular score of dry yeast is that 300-500 hundred million/gram, living cell rate are that 50-85%, moisture are that 4-6%, tolerance sodium-chlor ability are 〉=16%.
The present invention also provides a kind of production method of Lu Shi active dry yeast, it is characterized in that, the barms that is used for cultivating is methamidophos kind Saccharomyces rouxii.
Wherein, a kind of production method of described Lu Shi active dry yeast comprises following steps:
(1) spawn culture: methamidophos kind Saccharomyces rouxii is inoculated in the nutrient solution that sugar degree is 5-20%, under temperature 24-35 ℃ condition, cultivates and obtain seed culture fluid; Preferred sugar degree is 10-20%, and culture temperature is 30-35 ℃;
(2) fermentor tank seed culture: the seed culture fluid that step (1) is obtained is inoculated into and passes into sterile air in the seed fermentation tank that contains nutrition source is in the nutrient solution of 5-20% to sugar degree, under temperature 24-35 ℃ condition, cultivate, obtain the fermentor tank seed culture fluid; The air quantity that preferably passes into sterile air is controlled at 10-30m
3Air/m
3Fermented liquid/hr; The sugar degree of preferred nutrient solution is 10-20%, and culture temperature is 30-35 ℃;
(3) fermentor tank ventilation feeding culture: the fermentor tank seed culture fluid that step (2) is obtained is inoculated in the fermentor tank, it is the sugared source of 15-30 % by weight, the source that supplements the nutrients simultaneously that rear stream adds sugar degree, pass into sterile air and under temperature 24-35 ℃ condition, cultivate, obtain feeding culture liquid; The sterile air air quantity that preferably passes into is controlled at 30-80m
3Air/m
3Fermented liquid/hr;
(4) separate: the feeding culture liquid that step (3) is obtained separates and obtains fresh yeast;
(5) moulding: in the fresh yeast that step (4) obtains, add emulsifying agent and advance the yeast that granulation obtains being shaped; And
(6) drying: the shaping yeast that step (5) is obtained carries out drying and obtains yeast particles;
Detect and/or packaging process the yeast particles that obtains preferred also comprising; More preferably detect parameters has total cellular score, living cell rate, moisture and/or anti-sodium chloride concentration.
Wherein, strain culturing described in the step (1) is cultivated through slant strains cultivation, level liquid seed culture and secondary liquid seeds.
Wherein, step (1), the pH value of nutrient solution is 4-6 in (2) and (3), preferred pH value is 5-6.
Wherein, step (3) fermentor tank ventilation feeding culture step repeats more than twice.
Wherein, in step (3) the fermentor tank ventilation feeding culture step, the content of ethanol is below 0.35% in the controlled fermentation liquid; Preferably pass into the content that the sterile air air quantity comes ethanol in the controlled fermentation liquid by reducing sugared source and course acceleration and strengthening.
Wherein, described nutrition source is nitrogenous source, phosphorus source, Repone K, sal epsom, calcium pantothenate, VB1, VB2, VB6 and vitamin H; Preferred nitrogenous source is selected from a kind of or its combination in ammonium sulfate, bicarbonate of ammonia, ammoniacal liquor, ammonium phosphate, ammonium hydrogen phosphate and the Secondary ammonium phosphate; Preferred phosphorus source is selected from a kind of or its combination in phosphoric acid, ammonium phosphate, ammonium hydrogen phosphate or the Secondary ammonium phosphate;
Wherein, in step (3) fermentor tank ventilation feeding culture step, the adding mode of nutrition source is that fed-batch mode is adopted in nitrogenous source, phosphorus source, and Repone K, sal epsom and trace element together add in company with the fermentor tank seed culture fluid; The quality that adds Repone K in preferred this step is that stream is with the 0.1-1% of liquid glucose total mass.
Wherein, described emulsifying agent is selected from a kind of or its combination in sorbitol monostearate, sorbitanic laurate, sorbitanic palm fibre eleostearate, sorbitan stearate, sorbitanic stearin, sorbitanic oleic acid ester or the sorbitanic triolein.
The Lu Shi active dry yeast that the present invention also provides a kind of described preparation method to prepare.
The present invention also provides a kind of jam product, and it uses above-mentioned Lu Shi active dry yeast to make.
The present invention also provides a kind of method that described Lu Shi active dry yeast prepares jam product of using.
Wherein, the adding method of Lu Shi active dry yeast is that the Lu Shi active dry yeast behind the adding water activation finally ferments before the final fermentation of carrying out jam product; The preferred quality that adds the Lu Shi active dry yeast is the 0.5-1 ‰ of fermented liquid dry biomass.
Wherein, the temperature that adds fashionable sauce wine with dregs of Lu Shi dry yeast is 28-35 ℃, and preferred pH value is 5.0-5.5.
Wherein, the fermentation top temperature in the fermenting process is no more than 38 ℃ in the Lu Shi dry yeast after the adding activation.
The present invention also provides a kind of and has made jam product by described preparation method.
The invention has the beneficial effects as follows: the present invention prepares the Lu Shi active dry yeast and can replace soy sauce and sauce class fully and brewage factory from whole operations of training the Lu Shi yeast, simplified soy sauce and the sauce class is brewageed the production technique of factory, reduced because of from the unstable unsettled frequency of whole production that causes of training Lu Shi yeast quality; Use Lu Shi active dry yeast of the present invention to make soy sauce, can improve the ethanol content 50%-100% of soy sauce and sauce class, total ester content improves 50%-200%, has significantly promoted the alcohol ester fragrance of soy sauce and sauce class, has improved the soy sauce quality.
Embodiment
The present invention prepares the Lu Shi active dry yeast by the following method, comprises the steps:
(1) slant strains is cultivated: the methamidophos kind is inoculated into cultivates the barms that obtains the inclined-plane on the solid inclined-plane; Preferred culture condition is for being the 5-20 % by weight in sugar degree, and the pH value is on the agar solid inclined-plane of 4-6,24-35 ℃ of cultivation; More preferably sugar degree is 10-20%, and culture temperature is 30-35 ℃;
(2) seed culture: the inclined-plane barms that step (1) is obtained is inoculated into to cultivate in the culturing bottle and obtains the level liquid seed culture fluid, after this level liquid seed culture fluid be inoculated into to cultivate in the fermentor tank obtain secondary liquid seeds nutrient solution, after this secondary liquid seeds nutrient solution be inoculated into the sterile air that passes in the seed fermentation tank that contains nutrition source (nitrogenous source, phosphorus source, Repone K, sal epsom and calcium pantothenate, VB1, VB2, VB6, vitamin H) cultivate, obtain the fermentor tank seed culture fluid; The air quantity that preferably passes into sterile air is controlled at 10-30m
3Air/m
3Fermented liquid/hr; Preferred culture condition is for being the 5-20 % by weight in sugar degree, and the pH value is 4-6,24-35 ℃ of lower the cultivation; More preferably sugar degree is 10-20%, and culture temperature is 30-35 ℃;
(3) fermentor tank ventilation feeding culture: the fermentor tank seed culture fluid that step (2) is obtained is inoculated in the fermentor tank, it is the sugar of 15-30 % by weight, the source that supplements the nutrients simultaneously that rear stream adds sugar degree, pass into the sterile air stir culture, in culturing process, pass into the air quantity of sterile air with the content of ethanol in the reduction fermented liquid by reducing sugared flow acceleration and increasing, obtain feeding culture liquid; The sterile air air quantity that preferably passes into is controlled at 30-80m
3Air/m
3Fermented liquid/hr; Ethanol content is below 0.35% in the preferred controlled fermentation liquid; More preferably fed-batch mode is adopted in nitrogenous source, phosphorus source, and Repone K, sal epsom and trace element add together in company with the fermentor tank seed culture fluid; The condition that preferably passes into the sterile air stir culture is that the pH value is 4-6, cultivates 20-36 hour at 24-35 ℃; The preferred quality that adds Repone K is that stream is with the 0.1-1% of liquid glucose total mass; Wherein the interpolation of nitrogenous source, phosphorus source, other salts and trace element and nutritive element is added according to the ratio of cellar culture yeast.
(4) separate: the feeding culture liquid that step (3) is obtained separates and obtains fresh yeast; Preferred adopt stacked separating machine to separate, more preferably adopt stacked separating machine to separate after, filter with vacuum drum;
(5) granulation: in the fresh yeast that step (4) obtains, add emulsifying agent and carry out granulation; Preferred granulation step is that the yeast-lactic that adds behind the emulsifying agent is put into the tablets press stirring and evenly mixing, and it is strip yeast bar about 0.5mm that extruding becomes diameter; Clamp-on the screen cloth about the about 0.5mm in aperture, become a rule LONGXUMIAN shape;
(6) drying: the yeast bar that step (5) is obtained carries out drying; 60-120 ℃ of boiling type drying of preferred employing;
Preferably also comprising (7) detects: the yeast particles to the drying that obtains is carried out quality examination; The preferred detection parameter has total cellular score, living cell rate, moisture and anti-sodium chloride concentration;
(8) packing: the yeast particles of the drying after step (7) detection is packed; The preferred aluminium foil that adopts vacuumizes packing.
The using method of the Lu Shi active dry yeast of the present invention's preparation in soy sauce and sauce preparation, be generally in the technique of preparation jam product, finally fermenting behind the Lu Shi active dry yeast of the present invention after water activation is carried out in adding before final fermentation prepares described jam product.
Lu Shi active dry yeast of the present invention can be used in various jam product techniques for the preparation of jam product, include but not limited to front solid after rare technique prepare the technique of soy sauce, high-salt dilute prepares soy sauce technique, enzyme process brewing soybean paste technique.
Specifically, it is as follows to utilize the Lu Shi active dry yeast to prepare the method for jam product:
Front solid after rare technique prepare in the technique of soy sauce, according to common process successively with after soybean dipping, boiling, the cooling with wheat-flour, seed dressing song, koji, add weak brine, lower storage reservoir and carry out solid state low salt primary fermentation (15 days-20 days), add strong brine, add Lu Shi active dry yeast behind the water activation and carry out rare attitude secondary fermentation about 1-2 month of dense salt, the sauce wine with dregs is ripe, taking-up prepares soy sauce.
2. prepare in the soy sauce technique at high-salt dilute, according to common process successively with after soybean dipping, boiling, the cooling with wheat-flour, seed dressing song, koji, add salt solution, lower storage reservoir carries out primary fermentation (15 days-20 days), the Lu Shi active dry yeast and the torulopsis that add strong brine, add behind the water activation carry out the soy sauce that the sauce wine with dregs is ripe, taking-up prepares after the about 2-6 of the rare attitude secondary fermentation of dense salt month.
3. in enzyme process brewing soybean paste technique, according to common process successively with mix, add zymin with the flour that cooks after the soybean boiling, add salt solution, lower storage reservoir carries out primary fermentation (about 14 days), add Lu Shi active dry yeast behind the water activation and torulopsis and carry out the about 2-6 of the rare attitude secondary fermentation of dense salt month, sterilization and take out the finished product beans sauce for preparing.
Wherein, in above-mentioned each method in the application art of Lu Shi active dry yeast in the preparation of soy sauce and sauce the processing of Lu Shi active dry yeast and add-on according to following parameter:
(1) add-on: 0.5-1 ‰ (by dry biomass).
(2) water activation: must be with tap water or sucrose water water activation before active dry yeast uses, specifically, the tap water activation is 15-20 times 33-35 ℃ warm water with the dry yeast amount, add Lu Shi active dry yeast dissolving activation 30 minutes, can come into operation, soak time was controlled in 30 minutes; Contain sucrose liquid activation and be and join 2.5% sucrose solution, consumption be the dry yeast amount 15-20 doubly, temperature adjustment is dissolved in the Lu Shi active dry yeast in the activation solution to 33-35 ℃, can use in about 1-2 hour 33-35 ℃ of lower activation.
(3) interpolation opportunity: sprinkling workshop section, add when sauce wine with dregs temperature drops to 28-35 ℃ or sauce wine with dregs pH value adds when dropping to 5.3 left and right sides sauce wine with dregs temperature and dropping to 28-35 ℃.
(4) fermentation top temperature: fermentation top temperature is no more than 38 ℃.
(5) Lu Shi yeast and torulopsis interpolation order: Lu Shi yeast and torulopsis can add simultaneously, but certain antagonistic effect is arranged; Therefore the interpolation in 10-15 days of two yeast intervals gets final product.
Lu Shi dry yeast by aforesaid method preparation can replace soy sauce fully and the sauce class is brewageed factory from whole operations of training the Lu Shi yeast, simplified soy sauce and the sauce class is brewageed the production technique of factory, reduced because of from the unstable unsettled frequency of whole production that causes of training Lu Shi yeast quality.
The Lu Shi active dry yeast of the present invention preparation is very easy to use, only needs carry out directly adding behind the simple water activation to it get final product, can replace soy sauce and sauce class fully and brewage factory and certainly train whole operations of Lu Shi yeast and saved operation; The present invention is by to the control of various parameters among the preparation method, makes that total cellular score, living cell rate, moisture, anti-sodium chloride concentration are stabilized in the described scope in the Lu Shi active dry yeast of the present invention, thereby obtained a kind of high reactivity dry mycelium.With Lu Shi active dry yeast of the present invention, it is low to have avoided certainly training Lu Shi yeast cell sum, and living cell rate is low, miscellaneous bacteria infects and the production that causes is unstable, causes the quality of jam product of final preparation unstable.And avoided above-mentioned randomness from training quality in the Lu Shi yeast production by the Lu Shi dry yeast of preparation method's preparation of the present invention, the stay in grade of Lu Shi yeast is got off, thereby realize predictability and the stability of the quality of preparation soy sauce process, ensure the batch production of factory.
In preparation process the contriver by adding more amount Repone K and directly join in the fermentor tank in beginning, rather than add by the mode that stream adds, its objective is in the raising of the Lu Shi yeast being carried out the concentration of the salt in the fermentation culture process, make the Lu Shi yeast more tolerate high salt concentration, finally make the anti-high salt ability of active dry yeast of preparation stronger, the concentration of anti-sodium-chlor is greater than mass percent concentration 16%.
Relational term in above-mentioned preparation process is defined as follows at this:
Described " sugared source " refers to provide the material of main carbon source in the yeast fermentation process, includes but not limited to molasses such as beet sirup and cane molasses, amylum hydrolysate of the sugar etc.
Described " anti-sodium chloride concentration " refers to that when this sodium chloride concentration, yeast strain can keep breeding normally metabolism, is the index of estimating the anti-high salt ability of yeast strain.
Described " jam product " comprises various soy sauce and/or sauce, such as beans sauce, flour paste, soy sauce etc.
The below will describe feature of the present invention and all respects in detail by specific embodiment.Unless specialize, experimental technique and reagent used among the present invention are method known in those skilled in the art and reagent.In addition, embodiment is interpreted as illustrative, rather than will limit the scope of the invention, and the spirit and scope of the invention only are defined by the claims.To those skilled in the art, under the prerequisite that does not deviate from essence of the present invention and scope, various changes or change that the nutrient media components in these embodiments, content, culture condition, separation processing conditions are carried out also belong to protection scope of the present invention.
Embodiment
At first, used determinator and measuring method is described as follows when Lu Shi dry yeast preparation process and product are analyzed among the following embodiment:
Methamidophos kind: the Lu Shi yeast that is purchased (Saccharomyces rouxii) bacterial classification (be purchased from Princeton, Shanghai bio tech ltd, come from U.S. ATCC strain library)
Stacked separating machine: extensively weighing group's production model is D424
Vacuum-type drum filter: Changzhou General Devices Co., Ltd. of Sigma
Tablets press: Changzhou benefit people drying plant company limited
Fluidizing fluid-bed: five rings, Jingzhou City container Manufacturing Co., Ltd
Torulopsis bacterial classification: the torulopsis that is purchased (Torulopsis) bacterial classification (be purchased from Beijing instrument section of the many developments in science and technology of richness company limited, come from U.S. ATCC strain library)
Wort solid medium: give birth to and grind (Shanghai) bio tech ltd
Wort: Yingbo Jinlongquan Beer (Hubei) Co., Ltd.
Wherein, concrete measuring method is as follows:
The measuring method of anti-sodium chloride concentration:
Experiment equipment and substratum:
Sterilization plate, inoculating needle, constant temperature biochemical cultivation case, bean sprout juice synthetic medium (containing 12.5% bean sprout juice).
The preparation of bean sprout juice synthetic medium: get soybean sprout 125 grams and add 1 liter in water, boiled 0.5 hour, filter, filtrate is added water return to 1 liter.Add respectively 12%, 14%, 16%, 17%, 18%, 19%, 20% sodium-chlor, make bean sprout juice sodium-chlor agar slant.
Detection method
1. yeast to be measured among the present invention is inoculated into respectively on the above-mentioned bean sprout juice synthetic medium.
2. be inverted at 27 ℃ and cultivated 7 days, observe the growing state of yeast to be measured.
3. detected result: after 7 days the yeast colony on the above-mentioned bean sprout juice synthetic medium is observed, the substratum that can grow namely represents the salt concn that can tolerate this substratum, and the representative of can not growing can not tolerate the salt concn of this substratum.
In the fermentor tank deep ventilation feeding culture step, the measuring method of ethanol
Experiment equipment: gauze, 0.45 μ m strainer, syringe, Agilent high resolution gas chromatography detector (GC7890A).
Detection method
(1) getting fermented liquid carries out eight layers of filtered through gauze with it and obtains filtering just liquid;
(2) should filtering just, liquid obtains the vapor detection sample with the filtration of 0.45 μ m millipore filter;
(3) the processing sample with step (2) carries out the gas chromatographic detection evaluation;
The gas chromatographic detection condition:
Injector temperature: 250 ℃; Detector temperature: 250 ℃; Splitting ratio: 37: 1; Carrier gas: N
2Chromatographic column: reverse HP-INNOWAX post;
Elevated Temperature Conditions: 40 ℃ of starting temperatures, keep 5min, be warmed up to 73 ℃ with 4 ℃/min, be warmed up to 150 ℃ with 12 ℃/min again, be warmed up to 180 ℃ with 25 ℃/min at last, final temperature keeps 2min.
The measuring method of total cellular score in the dry yeast
With after the stroke-physiological saline solution activation, with microscope and the measured total cell count of blood counting chamber, be dead cell number and viable count sum with dry yeast;
The measuring method of living cell rate in the dry yeast
After dry yeast added stroke-physiological saline solution activation, dye with methylene blue solution, the percentage ratio of the ratio of the yeast viable count that records with microscope and blood counting chamber and total cell count, the cell of colors blue is dead cell, the cell that does not have colors blue is viable cell;
The measuring method of moisture is in the dry yeast: with sample bake drying in 103 ℃ ± 2 ℃ baking ovens, the percentage ratio of the quality of losing is moisture value;
The measuring method of ethanol content in the soy sauce
Experiment equipment: gauze, 0.45 μ m strainer, syringe, Agilent high resolution gas chromatography detector (GC7890A) etc.
Detection method
(1) soy sample is carried out eight layers of filtered through gauze and obtain just liquid;
(2) will filtering just, liquid obtains the vapor detection sample with the filtration of 0.45 μ m millipore filter;
(3) will process sample and carry out the gas chromatographic detection evaluation;
The gas chromatographic detection condition:
Injector temperature: 250 ℃; Detector temperature: 250 ℃; Splitting ratio: 37: 1; Carrier gas: N
2Chromatographic column: reverse HP-INNOWAX post;
Elevated Temperature Conditions: 40 ℃ of starting temperatures, keep 5min, be warmed up to 73 ℃ with 4 ℃/min, be warmed up to 150 ℃ with 12 ℃/min again, be warmed up to 180 ℃ with 25 ℃/min at last, final temperature keeps 2min.
The measuring method of total ester content in the soy sauce
Utilize gas-chromatography-smell news-mass spectrometric hyphenated technique (GC-O-MS) to analyze the content of Ester in the flavor compound technology for detection soy sauce.
The content assaying method of total nitrogen content and amino-acid nitrogen is measured with reference to the method among the GB18186-2000 in the soy sauce.
Embodiment 1
1) slant strains is cultivated: it is 5 % by weight that the methamidophos kind is inoculated into sugar degree, and pH value is on 4 the wort agar solid inclined-plane, 24 ℃ of cultivations 24 hours, to obtain the inclined-plane barms;
2) level liquid seed F bottle is cultivated: with step 1) inclined-plane barms inoculation 1 ring be 5 % by weight to the sugar degree that 100ml is housed, the pH value is in 4 the wort F bottle, 24 ℃ of cultivations 24 hours, to obtain the about 100ml of level liquid seed culture fluid;
3) it is the wort of 5 % by weight that level liquid seed culture fluid secondary liquid strain Zi Kashi tank cultivation: with step 2) is inoculated into the sugar degree that 10L is housed, the pH value is in 4 the Ka Shi tank, cultivated 15 hours at 24 ℃, obtain the about 10L of secondary liquid seeds nutrient solution;
4) fermentor tank seed culture: secondary liquid seeds nutrient solution is inoculated into 1m is housed
3Sugar degree be the amylum hydrolysate of the sugar of 5 % by weight, replenish 10 kilograms in ammonium sulfate, 3.5 kilograms in ammonium phosphate, 5 kilograms in Repone K, 1.5 kilograms in sal epsom, calcium pantothenate 20 grams, VB115 gram, VB220 gram, VB620 gram, vitamin H 25 grams, the pH value is in 4 the seed fermentation tank, cultivated 15 hours 24 ℃ of aeration-agitations, the sterile air air quantity that passes into is controlled at 10m
3Air/fermented liquid m
3/ hr finally obtains the about 1m of fermentor tank seed culture fluid
3
5) fermentor tank seed culture fluid fermentor tank deep ventilation feeding culture: with step 4) is inoculated into 15m
3In the fermentor tank, continuing to flow, to add sugar degree be that 15 % by weight pH values are 4 amylum hydrolysate of the sugar, stream adds 11200 kilograms altogether, replenish simultaneously 150 kilograms in ammonium sulfate, 35 kilograms in ammonium phosphate, 11.2 kilograms in Repone K, 15 kilograms in sal epsom, calcium pantothenate 400 grams, VB1 100 grams, VB2 150 grams, VB 680 grams, vitamin H 200 grams, ammonium sulfate wherein, ammonium phosphate, adopt fed-batch mode, Repone K, sal epsom, calcium pantothenate, VB1, VB2, VB6, vitamin H adds with seed culture fluid, cultivated 20 hours 24 ℃ of aeration-agitations afterwards, the sterile air air quantity that passes into is controlled at 30m
3Air/fermented liquid m
3/ hr, detected the ethanol content in the one time fermentation liquid in the fermenting process in per 1 hour, when ethanol content in the fermented liquid surpasses 0.35%, flow acceleration by reducing sugar and the ventilation that strengthens sterile air so that in the fermented liquid ethanol content be controlled at below 0.35%, finally obtain the about 10.5m of feeding culture liquid
3
6) separate: adopt stacked separating machine to separate, filter with vacuum-type drum filter again, obtain the about 2200kg of fresh yeast;
7) sorbitol monostearate that adds 1kg in yeast-lactic granulation: in step 6), by stirring and evenly mixing, the screen cloth about the about 0.5mm in aperture is clamp-oned in extruding, becomes the yeast bar of a rule LONGXUMIAN shape in tablets press;
8) the fluidizing fluid-bed drying of yeast strip adoption that drying: to step 7) obtains; Wherein inlet temperature is 115 ℃, 80 ℃ of air outlet temperatures, 25 minutes time of drying;
9) detect: to step 8) dried yeast particles detection, quality measurement technical indicator total cellular score, living cell rate, moisture content and anti-sodium chloride concentration the results are shown in Table 1;
10) packing: adopt the packing of the form that aluminium foil vacuumizes to become Lu Shi active dry yeast product to the yeast particles after detecting.
Embodiment 2
1) slant strains is cultivated: it is 20 % by weight that the methamidophos kind is inoculated into sugar degree, and pH value is on 5 the wort agar solid inclined-plane, 35 ℃ of cultivations 48 hours, to obtain the inclined-plane barms;
2) level liquid seed F bottle is cultivated: with step 1) inclined-plane barms inoculation 6 rings be 20 % by weight to the sugar degree that is equipped with 250, the pH value is in 5 the wort F bottle, 35 ℃ of cultivations 48 hours, to obtain the about 250ml of level liquid seed culture fluid;
3) secondary liquid strain Zi Kashi tank is cultivated: with step 2) the level liquid seed culture fluid to be inoculated into the sugar degree that 20L is housed be the cane molasses of 20 % by weight, pH value is in 5 the Ka Shi tank, 35 ℃ of cultivations 48 hours, to obtain secondary liquid seeds nutrient solution;
4) fermentor tank seed culture: secondary liquid seeds nutrient solution is inoculated into 3m is housed
3Sugar degree be the cane molasses of 20 % by weight, replenish 150 kilograms of ammoniacal liquor, 60 kilograms of Secondary ammonium phosphates, 20 kilograms in Repone K, 8 kilograms in sal epsom, calcium pantothenate 120 grams, VB1100 gram, VB2120 gram, VB6120 gram, vitamin H 125 grams, the pH value is in 5 the seed fermentation tank, cultivated 48 hours 35 ℃ of aeration-agitations, the sterile air air quantity that passes into is controlled at 30m
3Air/fermented liquid m
3/ hr finally obtains the about 3m of fermentor tank seed culture fluid
3
5) fermentor tank seed culture fluid fermentor tank deep ventilation feeding culture: with step 4) is inoculated into 180m
3In the fermentor tank, continuing to flow, to add sugar degree be that 30 % by weight pH values are 5 cane molasses, stream adds 85000 kilograms altogether, replenish simultaneously 1100 kilograms of ammoniacal liquor, 300 kilograms of Secondary ammonium phosphates, 600 kilograms in Repone K, 120 kilograms in sal epsom, calcium pantothenate 2400 grams, the VB1360 gram, the VB2750 gram, the VB6360 gram, vitamin H 1100 grams, bicarbonate of ammonia wherein, ammoniacal liquor adopts fed-batch mode to add, Repone K, sal epsom and calcium pantothenate, VB1, VB2, VB6, vitamin H adds together in company with seed culture fluid, cultivated 36 hours 35 ℃ of aeration-agitations afterwards, the sterile air air quantity that passes into is controlled at 50m
3Air/fermented liquid m
3/ hr, the ethanol content that detected in the one time fermentation liquid in per 1 hour in the fermenting process in the fermenting process, when ethanol content in the fermented liquid surpasses 0.35%, flow acceleration by reducing sugar and the ventilation that strengthens sterile air so that in the fermented liquid ethanol content be controlled at below 0.35%, finally obtain feeding culture liquid 75m
3
6) separate: adopt stacked separating machine to separate, filter with vacuum-type drum filter again, obtain fresh yeast 31000kg;
7) the sorbitanic laurate that adds 240kg in fresh yeast granulation: in step 6), by stirring and evenly mixing, the screen cloth about the about 0.5mm in aperture is clamp-oned in extruding, becomes the yeast bar of a rule LONGXUMIAN shape in tablets press; 8) the fluidizing fluid-bed drying of yeast strip adoption that drying: to step 7) obtains; Wherein inlet temperature is 105 ℃, 75 ℃ of air outlet temperatures, 35 minutes time of drying;
9) detect: to step 8) dried yeast particles detection, quality measurement technical indicator total cellular score, living cell rate, moisture content and anti-sodium chloride concentration the results are shown in Table 1;
10) packing: adopt the packing of the form that aluminium foil vacuumizes to become Lu Shi active dry yeast product to the yeast particles after detecting.
Embodiment 3
1) slant strains is cultivated: it is 10 % by weight that the methamidophos kind is inoculated into sugar degree, and pH value is on 6 the wort agar solid inclined-plane, 30 ℃ of cultivations 36 hours, to obtain the inclined-plane barms;
2) level liquid seed F bottle is cultivated: with step 1) inclined-plane barms inoculation 4 rings be 10 % by weight to the sugar degree that 500ml is housed, the pH value is in 6 the wort F bottle, 30 ℃ of cultivations 36 hours, to obtain the about 500ml of level liquid seed culture fluid;
3) it is the wort of 10 % by weight and the mixture of beet sirup that level liquid seed culture fluid secondary liquid strain Zi Kashi tank cultivation: with step 2) is inoculated into the sugar degree that 40L is housed, the pH value is in 6 the Ka Shi tank, cultivated 30 hours at 30 ℃, obtain secondary liquid seeds nutrient solution;
4) fermentor tank seed culture: secondary liquid seeds nutrient solution is inoculated into 5m is housed
3Sugar degree be the amylum hydrolysate of the sugar of 10 % by weight and the mixture of beet sirup (1: 1), replenish 250 kilograms of ammoniacal liquor, 90 kilograms of ammonium hydrogen phosphates, 10 kilograms in Repone K, 15 kilograms in sal epsom, calcium pantothenate 60 grams, VB140 gram, VB260 gram, VB660 gram, vitamin H 70 grams, the pH value is in 6 the seed fermentation tank, cultivated 30 hours 30 ℃ of aeration-agitations, the sterile air air quantity that passes into is controlled at 20m
3Air/fermented liquid m
3/ hr finally obtains the about 5m of fermentor tank seed culture fluid
3
5) fermentor tank seed culture fluid fermentor tank deep ventilation feeding culture: with step 4) is inoculated into 100m
3In the fermentor tank, continuing to flow, to add sugar degree be that 25 % by weight pH values are 6 amylum hydrolysate of the sugar and the mixture (1: 1) of beet sirup, stream adds 144000 kilograms altogether, replenish simultaneously 1700 kilograms of ammoniacal liquor, 350 kilograms of ammonium hydrogen phosphates, 1440 kilograms in Repone K, 200 kilograms in sal epsom, calcium pantothenate 800 grams, the VB1120 gram, the VB2250 gram, the VB6120 gram, vitamin H 350 grams, ammonium sulfate wherein, carbon ammoniacal liquor, Secondary ammonium phosphate adopts fed-batch mode, Repone K, sal epsom, calcium pantothenate, VB1, VB2, VB6, vitamin H adds together in company with seed culture fluid, cultivated 30 hours 30 ℃ of aeration-agitations afterwards, the sterile air air quantity that passes into is controlled at 80m
3Air/fermented liquid m
3/ hr, per hour detect the ethanol content in the one time fermentation liquid in the fermenting process, when ethanol content in the fermented liquid surpasses 0.35%, flow acceleration by reducing sugar and the ventilation that strengthens sterile air so that in the fermented liquid ethanol content be controlled at that the sugared flow acceleration of control is finally to obtain the about 130m of feeding culture liquid in the 0.35% following fermenting process
3
6) separate: adopt stacked separating machine to separate, filter with vacuum-type drum filter again, obtain fresh yeast 60000kg;
7) add the sorbitanic palm fibre eleostearate of 130kg in yeast-lactic granulation: in step 6), by stirring and evenly mixing, the screen cloth about the about 0.5mm in aperture is clamp-oned in extruding, becomes the yeast bar of a rule LONGXUMIAN shape in tablets press;
8) the fluidizing fluid-bed drying of yeast strip adoption that drying: to step 7) obtains; Wherein inlet temperature is 70 ℃, 40 ℃ of air outlet temperatures, 65 minutes time of drying;
9) detect: to step 8) dried yeast particles detection, quality measurement technical indicator total cellular score, living cell rate, moisture content and anti-sodium chloride concentration the results are shown in Table 1;
10) packing: adopt the packing of the form that aluminium foil vacuumizes to become Lu Shi active dry yeast product to the yeast particles after detecting.
Embodiment 4
1) slant strains is cultivated: it is 15 % by weight that the methamidophos kind is inoculated into sugar degree, and pH value is on 5.5 the wort agar solid inclined-plane, 30 ℃ of cultivations 30 hours, to obtain the inclined-plane barms;
2) level liquid seed F bottle is cultivated: with step 1) inclined-plane barms inoculation 5 rings be 15 % by weight to the sugar degree that 400ml is housed, the pH value is in 5.5 the wort F bottle, 30 ℃ of cultivations 30 hours, to obtain the about 400ml of level liquid seed culture fluid;
3) it is the amylum hydrolysate of the sugar of 15 % by weight and the mixture of cane molasses that level liquid seed culture fluid secondary liquid strain Zi Kashi tank cultivation: with step 2) is inoculated into the sugar degree that 25L is housed, the pH value is in 5.5 the Ka Shi tank, cultivated 20 hours at 30 ℃, obtain secondary liquid seeds nutrient solution;
4) fermentor tank seed culture: secondary liquid seeds nutrient solution is inoculated into 4m is housed
3Sugar degree be the amylum hydrolysate of the sugar of 15 % by weight and the mixture of cane molasses (1: 2), replenish 300 kilograms in ammonium sulfate, 00 kilogram of phosphatase 11,25 kilograms in Repone K, 12 kilograms in sal epsom, calcium pantothenate 90 grams, VB160 gram, VB290 gram, VB690 gram, vitamin H 120 grams, the pH value is in 5.5 the seed fermentation tank, cultivated 20 hours 30 ℃ of aeration-agitations, the sterile air air quantity that passes into is controlled at 25m
3Air/fermented liquid m
3/ hr finally obtains the about 4m of fermentor tank seed culture fluid
3
5) fermentor tank seed culture fluid fermentor tank deep ventilation feeding culture: with step 4) is inoculated into 150m
3In the fermentor tank, continuing to flow, to add sugar degree be that 25 % by weight pH values are 5.5 amylum hydrolysate of the sugar and the mixture (1: 2) of cane molasses, stream adds 115900 kilograms altogether, replenish 1700 kilograms in ammonium sulfate, 00 kilogram of phosphatase 24,600 kilograms in Repone K, 150 kilograms in sal epsom, calcium pantothenate 2300 grams, the VB1370 gram, the VB2800 gram, the VB6360 gram, vitamin H 1200 grams, ammonium sulfate wherein, phosphoric acid adopts fed-batch mode, Repone K, sal epsom, calcium pantothenate, VB1, VB2, VB6, vitamin H adds together in company with seed culture fluid, cultivated 28 hours 30 ℃ of aeration-agitations afterwards, the sterile air air quantity that passes into is controlled at 60m
3Air/fermented liquid m
3/ hr, the flow acceleration that reduces sugar in the fermenting process for so that in the fermented liquid ethanol content be controlled at 0.35%, finally obtain feeding culture liquid 105m
3
6) separate: adopt stacked separating machine to separate, filter with vacuum-type drum filter again, obtain fresh yeast 42000kg;
7) sorbitan stearate that adds 190kg in yeast-lactic granulation: in step 6), by stirring and evenly mixing, the screen cloth about the about 0.5mm in aperture is clamp-oned in extruding, becomes the yeast bar of a rule LONGXUMIAN shape in tablets press;
8) the fluidizing fluid-bed drying of yeast strip adoption that drying: to step 7) obtains; Wherein inlet temperature is 80 ℃, 45 ℃ of air outlet temperatures, 50 minutes time of drying;
9) detect: to step 8) dried yeast particles detection, quality measurement technical indicator total cellular score, living cell rate, moisture content and anti-sodium chloride concentration the results are shown in Table 1;
10) packing: adopt the packing of the form that aluminium foil vacuumizes to become Lu Shi active dry yeast product to the yeast particles after detecting.
Table 1 embodiment prepares the technical indicator measurement result of Lu Shi active dry yeast
| Total cellular score (hundred million/gram) | Living cell rate (%) | Moisture (%) | Anti-sodium-chlor ability | |
| Embodiment 1 | 320 | 50 | 6.0 | 16％ |
| Embodiment 2 | 410 | 67 | 5.0 | 18％ |
| Embodiment 3 | 450 | 82 | 4.7 | 19％ |
| Embodiment 4 | 500 | 85 | 4.2 | 19％ |
Upper table shows that wherein the total cellular score of the Lu Shi active dry yeast of embodiment 1-4 preparation is at 300-500 hundred million/gram, and wherein the total cellular score among the embodiment 2-4 is 410-500 hundred million/gram; The living cell rate of the Lu Shi active dry yeast of embodiment 1-4 preparation is all greater than 50%, and wherein the living cell rate among the embodiment 3 and 4 reaches 80%-85%; The moisture content of the Lu Shi active dry yeast of embodiment 1-4 preparation is between 4-6%, and wherein the moisture content among the embodiment 3 and 4 is between 4-5%; The anti-sodium chloride concentration of the Lu Shi active dry yeast of embodiment 1-4 preparation is all greater than 16%, and wherein anti-sodium chloride concentration reaches 18%-19% in embodiment 2-4.The above results proves that the quality of the Lu Shi active dry yeast that preparation method of the present invention prepares is better.The parameters that can find out the Lu Shi active dry yeast that the present invention prepares is all stable, and the quality of the yeast that the preparation method of the present invention of sufficient proof prepares is more stable within the specific limits, has overcome certainly to train in the yeast defectives such as viable count is unstable.
Embodiment 5
With step 10 among the embodiment 1) in Lu Shi active dry yeast product carry out water activation, the condition of water activation is: adopt 2.5% sucrose solution, consumption is 15 times of dry yeast amount, temperature adjustment to 33 ℃, the Lu Shi active dry yeast is dissolved in the above-mentioned activation solution, stand-by at the Lu Shi dry yeast that 33 ℃ of lower activation obtained activating after 1 hour.
While obtains soy sauce koji with wheat-flour, seed dressing song and koji after according to the method for the high-salt diluted state fermentation soy making method rules of national specialized standard ZBX 66022-87 soybean being flooded removal of impurities, boiling, cooling, and rear adding salt solution is carried out primary fermentation (15 days).Rear to wine with dregs processed in the soy sauce koji behind the primary fermentation, add dense salt solution salt solution consumption during wine with dregs processed and be 2 times of material quantity; The sprinkling of pumping is worked in after the wine with dregs processed the 3rd day, in the sprinkling workshop section, be that 0.5 ‰ of fermented liquid dry biomass is 5.0 in sauce wine with dregs pH value with above-mentioned activated Lu Shi dry yeast according to the quality of Lu Shi active dry yeast, when dropping to 28 ℃, sauce wine with dregs temperature adds in the fermentor tank, the Lu Shi active dry yeast secondary fermentation top temperature that adds activation is no more than 38 ℃, torulopsis was added after 10 days in the interval, processing after fermenting after fermenting 5 months, wherein treatment process and the subsequent step after the fermentation carries out according to the method among the national specialized standard ZBX 66022-87, finally obtain soy sauce product, its quality is carried out measurement result see Table 2 afterwards.
Embodiment 6
With step 10 among the embodiment 2) in Lu Shi active dry yeast product carry out respectively water activation, the condition of water activation is: adopt 2.5% sucrose solution, consumption is 18 times of dry yeast amount, temperature adjustment to 34 ℃, the Lu Shi active dry yeast is dissolved in the above-mentioned activation solution, stand-by at the Lu Shi dry yeast that 34 ℃ of lower activation obtained activating after 1.5 hours.
While obtains soy sauce koji with wheat-flour, seed dressing song and koji after according to the method for the high-salt diluted state fermentation soy making method rules of national specialized standard ZBX 66022-87 soybean being flooded removal of impurities, boiling, cooling, and rear adding salt solution is carried out primary fermentation (18 days).Rear to wine with dregs processed in the soy sauce koji behind the primary fermentation, add dense salt solution salt solution consumption during wine with dregs processed and be 2.2 times of material quantity; The sprinkling of pumping is worked in after the wine with dregs processed the 3rd day, in the sprinkling workshop section, be that 0.7 ‰ of fermented liquid dry biomass is 5.3 in sauce wine with dregs pH value with above-mentioned activated Lu Shi dry yeast according to the quality of Lu Shi active dry yeast, when dropping to 30 ℃, sauce wine with dregs temperature adds in the fermentor tank, the Lu Shi active dry yeast secondary fermentation top temperature that adds activation is no more than 38 ℃, torulopsis was added after 12 days in the interval, processing after fermenting after fermenting 5 months, wherein treatment process and the subsequent step after the fermentation carries out according to the method among the national specialized standard ZBX 66022-87, finally obtain soy sauce product, its quality is carried out measurement result see Table 2 afterwards.
Embodiment 7
With step 10 among the embodiment 3) in Lu Shi active dry yeast product carry out respectively water activation, the condition of water activation is: adopt 2.5% sucrose solution, consumption is 20 times of dry yeast amount, temperature adjustment to 35 ℃, the Lu Shi active dry yeast is dissolved in the above-mentioned activation solution, stand-by at the Lu Shi dry yeast that 35 ℃ of lower activation obtained activating after 1.5 hours.
While obtains soy sauce koji with wheat-flour, seed dressing song and koji after according to the method for the high-salt diluted state fermentation soy making method rules of national specialized standard ZBX 66022-87 soybean being flooded removal of impurities, boiling, cooling, and rear adding salt solution is carried out primary fermentation (20 days).Rear to wine with dregs processed in the soy sauce koji behind the primary fermentation, add dense salt solution salt solution consumption during wine with dregs processed and be 2.5 times of material quantity; The sprinkling of pumping is worked in after the wine with dregs processed the 3rd day, in the sprinkling workshop section, be that 0.8 ‰ of fermented liquid dry biomass is 5.5 in sauce wine with dregs pH value with above-mentioned activated Lu Shi dry yeast according to the quality of Lu Shi active dry yeast, when dropping to 35 ℃, sauce wine with dregs temperature adds in the fermentor tank, the Lu Shi active dry yeast secondary fermentation top temperature that adds activation is no more than 38 ℃, torulopsis was added after 15 days in the interval, processing after fermenting after fermenting 5 months, wherein treatment process and the subsequent step after the fermentation carries out according to the method among the national specialized standard ZBX 66022-87, finally obtain soy sauce product, its quality is carried out measurement result see Table 2 afterwards.
Embodiment 8
With step 10 among the embodiment 4) in Lu Shi active dry yeast product carry out respectively water activation, the condition of water activation is: adopt 2.5% sucrose solution, consumption is 20 times of dry yeast amount, temperature adjustment to 35 ℃, the Lu Shi active dry yeast is dissolved in the above-mentioned activation solution, stand-by at the Lu Shi dry yeast that 35 ℃ of lower activation obtained activating after 1.5 hours.
According to the method for the high-salt diluted state fermentation soy making method rules of national specialized standard ZBX 66022-87 soybean is flooded after removal of impurities, boiling, the cooling with wheat-flour, seed dressing bent (adding kind of a bent ratio 0.2%) simultaneously, carry out koji and obtain soy sauce koji, add afterwards salt solution and carry out primary fermentation (20 days).Rear to wine with dregs processed in the soy sauce koji behind the primary fermentation, add dense salt solution salt solution consumption during wine with dregs processed and be 2.5 times of material quantity; The sprinkling of pumping is worked in after the wine with dregs processed the 3rd day, in the sprinkling workshop section, be that 1 ‰ of fermented liquid dry biomass is 5.5 in sauce wine with dregs pH value with above-mentioned activated Lu Shi dry yeast according to the quality of Lu Shi active dry yeast, when dropping to 35 ℃, sauce wine with dregs temperature adds in the fermentor tank, the Lu Shi active dry yeast secondary fermentation top temperature that adds activation is no more than 38 ℃, torulopsis was added after 15 days in the interval, processing after fermenting after fermenting 5 months, wherein treatment process and the subsequent step after the fermentation carries out according to the method among the national specialized standard ZBX 66022-87, finally obtain soy sauce product, its quality is carried out measurement result see Table 2 afterwards.
Comparative example 1
According to above-described embodiment 4 steps 1)-3) identical method prepares secondary liquid seeds nutrient solution and prepares stand-by.
Obtain soy sauce koji with wheat-flour, seed dressing song and koji after according to the method for the high-salt diluted state fermentation soy making method rules of national specialized standard ZBX 66022-87 soybean being flooded removal of impurities, boiling, cooling, rear adding salt solution is carried out primary fermentation (20 days).Rear to wine with dregs processed in the soy sauce koji behind the primary fermentation, add dense salt solution salt solution consumption during wine with dregs processed and be 2.5 times of material quantity; The sprinkling of pumping is worked in after the wine with dregs processed the 3rd day, in the sprinkling workshop section, the ratio that above-mentioned secondary liquid seeds nutrient solution is contained 1,000,000 Lu Shi yeast according to every milliliter of sauce wine with dregs is 5.5 in sauce wine with dregs pH value, when dropping to 35 ℃, sauce wine with dregs temperature adds in the fermentor tank, secondary fermentation top temperature is no more than 38 ℃, torulopsis was added after 15 days in the interval, processing after fermenting after fermenting 5 months, wherein treatment process and the subsequent step after the fermentation carries out according to the method among the national specialized standard ZBX 66022-87, finally obtain contrasting soy sauce product, rear its quality is measured.
Table 2 soy sauce quality determination result
Upper table shows that the soy sauce of embodiment 5-8 preparation uses the quality of the soy sauce for preparing from the yeast of training suitable with Comparative Examples on quality; Wherein ethanol content is greater than 1.26g/ml in the soy sauce of embodiment 5-8 preparation, and the ethanol content in embodiment 7 and 8 reaches 1.60-1.70g/ml, is higher than the ethanol content in the Comparative Examples soy sauce far away.Total ester content is greater than 1.04g/ml in the soy sauce of embodiment 5-8 preparation, and the total ester content in embodiment 7 and 8 reaches 1.25-1.40g/ml, is higher than the total ester content in the Comparative Examples soy sauce far away.Total nitrogen content is all suitable greater than 1.60g/ml and Comparative Examples in the soy sauce of embodiment 5-8 preparation.The content of amino-acid nitrogen is greater than 0.84g/ml in the soy sauce of embodiment 5-8 preparation, and the ethanol content in embodiment 7 and 8 reaches 0.87g/ml, is up to state standards.In sensory evaluation, the soy sauce of the embodiment 5-8 preparation superfine standard among the GB18186-2000 that all is up to state standards.The above results sufficient proof is better with the quality of the jam product of Lu Shi active dry yeast preparation of the present invention, the superfine standard in all being up to state standards.
The digital proof of comprehensive embodiment 1-8, the yeast quality of method preparation of the present invention is comparatively stable, shows that namely the parameter that culturing process and preparation process reach among the present invention just can prepare the quality sauce that satisfies national standard.
Claims (17)
1. a Lu Shi active dry yeast is characterized in that, wherein the total cellular score of dry yeast is that 300-500 hundred million/gram, living cell rate are that 50-85%, moisture are that 4-6%, anti-sodium chloride concentration are 〉=16%.
2. the production method of a Lu Shi active dry yeast claimed in claim 1 is characterized in that, the barms that is used for cultivating is methamidophos kind Saccharomyces rouxii.
3. the production method of Lu Shi active dry yeast as claimed in claim 2 comprises following steps:
(1) spawn culture: methamidophos kind Saccharomyces rouxii is inoculated in the nutrient solution that sugar degree is 5-20%, under temperature 24-35 ℃ condition, cultivates and obtain seed culture fluid; Preferred sugar degree is 10-20%, and culture temperature is 30-35 ℃;
(2) fermentor tank seed culture: the seed culture fluid that step (1) is obtained is inoculated into and passes into sterile air in the seed fermentation tank that contains nutrition source is in the nutrient solution of 5-20% to sugar degree, under temperature 24-35 ℃ condition, cultivate, obtain the fermentor tank seed culture fluid; The air quantity that preferably passes into sterile air is controlled at 10-30m
3Air/m
3Fermented liquid/hr; The sugar degree of preferred nutrient solution is 10-20%, and culture temperature is 30-35 ℃;
(3) fermentor tank ventilation feeding culture: the fermentor tank seed culture fluid that step (2) is obtained is inoculated in the fermentor tank, it is the sugared source of 15-30 % by weight, the source that supplements the nutrients simultaneously that rear stream adds sugar degree, pass into sterile air and under temperature 24-35 ℃ condition, cultivate, obtain feeding culture liquid; The sterile air air quantity that preferably passes into is controlled at 30-80m
3Air/m
3Fermented liquid/hr;
(4) separate: the feeding culture liquid that step (3) is obtained separates and obtains fresh yeast;
(5) moulding: in the fresh yeast that step (4) obtains, add emulsifying agent and advance the yeast that granulation obtains being shaped; And
(6) drying: the shaping yeast that step (5) is obtained carries out drying and obtains yeast particles;
Detect and/or packaging process the yeast particles that obtains preferred also comprising; More preferably detect parameters has total cellular score, living cell rate, moisture and/or anti-sodium chloride concentration.
4. the preparation method of Lu Shi active dry yeast as claimed in claim 2 or claim 3, wherein strain culturing described in the step (1) through slant strains cultivate, level liquid seed culture and secondary liquid seeds cultivate.
5. such as the preparation method of claim 2-4 Lu Shi active dry yeast as described in each, step (1) wherein, the pH value of nutrient solution is 4-6 in (2) and (3), preferably the pH value is 5-6.
6. such as the preparation method of each described Lu Shi active dry yeast of claim 2-5, wherein step (3) fermentor tank ventilation feeding culture step repeats more than twice.
7. such as the preparation method of claim 2-6 Lu Shi active dry yeast as described in each, wherein in step (3) the fermentor tank ventilation feeding culture step, the content of ethanol is below 0.35% in the controlled fermentation liquid; Preferably pass into the content that the sterile air air quantity comes ethanol in the controlled fermentation liquid by reducing sugared source and course acceleration and strengthening.
8. such as the preparation method of claim 2-7 Lu Shi active dry yeast as described in each, wherein said nutrition source is nitrogenous source, phosphorus source, Repone K, sal epsom, calcium pantothenate, VB1, VB2, VB6 and vitamin H; Preferred nitrogenous source is selected from a kind of or its combination in ammonium sulfate, bicarbonate of ammonia, ammoniacal liquor, ammonium phosphate, ammonium hydrogen phosphate and the Secondary ammonium phosphate; Preferred phosphorus source is selected from a kind of or its combination in phosphoric acid, ammonium phosphate, ammonium hydrogen phosphate or the Secondary ammonium phosphate.
9. such as the preparation method of claim 2-8 Lu Shi active dry yeast as described in each, wherein in rapid (3) fermentor tank ventilation feeding culture step, the adding mode of nutrition source is that fed-batch mode is adopted in nitrogenous source, phosphorus source, and Repone K, sal epsom and trace element together add in company with the fermentor tank seed culture fluid; The quality that adds Repone K in preferred this step is that stream is with the 0.1-1% of liquid glucose total mass.
10. such as the preparation method of claim 2-9 Lu Shi active dry yeast as described in each, wherein said emulsifying agent is selected from a kind of or its combination in sorbitol monostearate, sorbitanic laurate, sorbitanic palm fibre eleostearate, sorbitan stearate, sorbitanic stearin, sorbitanic oleic acid ester or the sorbitanic triolein.
11. Lu Shi active dry yeast that each described preparation method of claim 2-10 prepares.
12. a jam product is characterized in that, right to use requires 1 or 11 described Lu Shi active dry yeasts to make.
13. an application rights requires 1 or 11 described Lu Shi active dry yeasts to prepare the method for jam product.
14. the Lu Shi active dry yeast prepares the method for jam product as claimed in claim 13, wherein the adding method of Lu Shi active dry yeast is that the Lu Shi active dry yeast behind the adding water activation finally ferments before the final fermentation of carrying out jam product; The preferred quality that adds the Lu Shi active dry yeast is the 0.5-1 ‰ of fermented liquid dry biomass.
15. prepare the method for jam product such as Lu Shi active dry yeast as described in claim 13 or 14, wherein the temperature that adds fashionable sauce wine with dregs of Lu Shi dry yeast is 28-35 ℃, preferably adds during for 5.0-5.5 in the pH value.
16. as claim 13-15 as described in each Lu Shi active dry yeast prepare the method for jam product, add wherein that the fermentation top temperature in the fermenting process is no more than 38 ℃ in the Lu Shi dry yeast after the activation.
17. a jam product is characterized in that, makes by the method for claim 13-16.
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| CN111748481A (en) * | 2020-06-23 | 2020-10-09 | 天津科技大学 | Active soy sauce dry yeast prepared by using candida and method for fermenting soy sauce by using active soy sauce dry yeast |
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