CN106072414A - A kind of method preparing liquid compound seasoner - Google Patents
A kind of method preparing liquid compound seasoner Download PDFInfo
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- CN106072414A CN106072414A CN201610422194.3A CN201610422194A CN106072414A CN 106072414 A CN106072414 A CN 106072414A CN 201610422194 A CN201610422194 A CN 201610422194A CN 106072414 A CN106072414 A CN 106072414A
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- liquid
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- compound seasoner
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Abstract
The present invention relates to a kind of method preparing liquid compound seasoner, utilize soybean, bean dregs and yellow seriflux as raw material, decomposed by biology enzyme, prepare enzymolysis liquid A, utilizing enzymolysis liquid A to carry out fermentation tank culture medium to prepare, recycling edible fungus species carries out fermentor liquid fermentation, and the mycelium of generation is decomposed by biology enzyme again, the enzymolysis liquid obtaining after filtering clarification again dispensing carry out Maillard reaction, then feed liquid secondary after reaction is compounded.A kind of liquid compound seasoner rich in soybean and edible mushroom elite prepared by said method, flavour is delicious, nutritious, and make use of the byproduct bean dregs that bean product process and yellow seriflux as raw material, has saved production cost.
Description
Technical field
The present invention relates to flavoring production technical field, particularly relate to a kind of method preparing liquid compound seasoner.
Background technology
Compound seasoner is broadly divided into powdered compound seasoning and liquid compound seasoner.Although powdered compound seasoning energy
Effectively adjust and improve quality and the local flavor of food, but it exists some defects: as being difficult to sterilizing, sanitary condition difference, cooking
Tune affects sense organ and the mouthfeel etc. of dish.And liquid condiment is based on leaching liquor, with bases such as soy sauce, vinegar, cooking wine
Plinth flavoring is auxiliary material, is made through certain processing technology with suitable proportioning combination.Liquid compound seasoner is easy to go out
Bacterium, safe and sanitary, do not interfere with sense organ and the mouthfeel of dish in the cooking yet, not only compensate for powdered compound seasoning not
Foot, and merged multiple basis local flavor of flavoring and nutrition, flavour is delicious, mellow, give off a strong fragrance, and more can give dish bright
Beautiful color and luster.
Traditional liquid condiment mainly compounds with soy sauce and monosodium glutamate and various food additives, and production cost is higher, battalion
Support and be worth not quite.
Content of the invention
For the problem of shortcomings and deficiencies in prior art, the present invention proposes a kind of side preparing liquid compound seasoner
Method, a kind of liquid compound seasoner rich in soybean and edible mushroom elite of preparation, flavour is delicious, nutritious, and make use of
The byproduct bean dregs of bean product processing and yellow seriflux, as raw material, have saved production cost.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of method preparing liquid compound seasoner, comprises the steps:
Step one: utilize soybean, bean dregs and yellow seriflux as raw material, decomposed by biology enzyme, prepare enzymolysis liquid A；
Step 2: utilize enzymolysis liquid A to carry out fermentation tank culture medium and prepare；
Step 3: utilize edible fungus species to carry out fermentor liquid fermentation；
Step 4: the mycelium that fermentation produces is decomposed by biology enzyme again；
Step 5: the enzymolysis liquid obtaining through filter clarification after again dispensing carry out Maillard reaction；
Step 6: again feed liquid secondary after reaction is compounded.
Further, the culture medium preparation in described step 2 also includes that first class seed pot culture medium is prepared and secondary seed
Prepared by tank culture medium.
Further, the fermentation in described step 3 is to utilize edible mushroom secondary seed bacterium solution, is inoculated by sterile working
To fermentation tank.
Further, in described step 6 secondary compound in feed liquid, add 16% edible salt, 2% monosodium glutamate, 0.05%
Lactic acid, 0.05% malic acid, the citric acid of 0.1, stirring and dissolving.
Further, described secondary seed bacterium solution is to utilize edible mushroom first order seed bacterium solution, is seeded to by sterile working
Secondary seed tank ferments.
Further, described first order seed bacterium solution is to utilize edible mushroom bacterium solution, is seeded to first order seed by sterile working
Tank ferments.
There is advantages that and the present invention utilizes soybean, bean dregs and yellow seriflux as raw material, make full use of
The byproduct bean dregs of bean product processing and yellow seriflux, saved production cost.In the present invention, flavoring flavour is delicious, nutrition is rich
Richness, can substitute the flavouring such as soy sauce, chickens' extract completely.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is expanded on further.Should be understood that these embodiments are merely to illustrate the present invention
Rather than restriction the scope of the present invention.In addition, it is to be understood that after having read the content that the present invention lectures, people in the art
The present invention can be made various changes or modifications by member, and these equivalent form of values fall within the application appended claims equally and limited
Scope.
A kind of method preparing liquid compound seasoner, comprises the steps:
Step one: utilize soybean, bean dregs and yellow seriflux as raw material, decomposed by biology enzyme, prepare enzymolysis liquid A；
Step 2: utilize enzymolysis liquid A to carry out fermentation tank culture medium and prepare；
Step 3: utilize edible fungus species to carry out fermentor liquid fermentation；
Step 4: the mycelium that fermentation produces is decomposed by biology enzyme again；
Step 5: the enzymolysis liquid obtaining through filter clarification after again dispensing carry out Maillard reaction；
Step 6: again feed liquid secondary after reaction is compounded.
Concrete, described liquid complex flavor preparation method for material is as follows in detail:
1. prepared by enzymolysis liquid A
The dry soybean of 1000kg, can produce the wet bean dregs of 2000kg (water content 80%) and 3000kg yellow seriflux, simultaneously with soak wet greatly
Beans 200kg adds the direct defibrination of yellow seriflux 800kg, then by the raw beans paste slag of milled with boiling, after mixing three, uses high pressure
Homogenizer carries out ultramicro grinding；Slurries stainless steel pump after pulverizing pumps in 10m enzymatic vessel, and insulation, to 45 DEG C, opens stirring,
Add neutral proteinase (enzyme activity unit >=50,000 U/g), neutral lipase (enzyme activity unit >=100,000 U/ of 0.05% of 0.1%
G), the cellulase (enzyme activity unit >=100,000 U/g) of 0.15%, is kept stirring for speed 60r/min, digests 10 hours；Then use
Food-grade concentrated hydrochloric acid adjusts enzymolysis liquid PH=3.0, and stirring is warming up to 50 DEG C, adds 0.05% pectase (enzyme activity unit >=100,000 U/
G) He 0.05% acid protease (enzyme activity unit >=100,000 U/g), is kept stirring for speed 60r/min, standby after digesting 8 hours.
2. prepared by culture medium
Prepared by 2.1 60L first class seed pot culture mediums
Fresh potato 6kg, after soaking and washing, with potato peeler decortication, then wears into raw-soil soya-bean milk with fiberizer, goes to 200L
First class seed pot, adds enzymolysis liquid A 12kg, yeast extract 0.3kg, glucose 0.6kg, adds water and is settled to 57L stirring all
Even, add 10mol/L NaOH flavouring liquid PH=6.0, standby to feed liquid 121 DEG C sterilizing 30min afterwards.
Prepared by 2.2 1200L secondary seed tank culture mediums
Fresh potato 120kg, after soaking and washing, with potato peeler decortication, then wears into raw-soil soya-bean milk with fiberizer, turns
To 2000L secondary seed tank, add enzymolysis liquid A 240kg, yeast extract 6kg, glucose 12kg, add water and be settled to
1140L stirs, and adds 10mol/L NaOH flavouring liquid PH=6.0, standby to feed liquid 121 DEG C sterilizing 30min afterwards.
Prepared by 2.3 fermentation tank culture medium
Fresh potato 1200kg, after soaking and washing, with potato peeler decortication, then wears into raw-soil soya-bean milk with fiberizer, with not
Rust steel pump pumps in 20m fermentation tank, adds enzymolysis liquid A 4800kg, glucose 120kg, adds water and be settled to 10.8
M, adds 10mol/L NaOH flavouring liquid PH=6.0, standby to feed liquid 121 DEG C sterilizing 30min afterwards.
3. edible fungus species fermented and cultured
3.1 first order seeds are cultivated
The 3L edible mushroom bacterium solution preparing laboratory, is seeded to first class seed pot by sterile working, opens stirring and keeps rotating speed
120r/min, from being passed through aseptic compressed air at the bottom of tank, flow is maintained at 1.8m/h, pressure 0.05MP in tank, keeps feed temperature
25 DEG C, cultivate 24 hours.
3.2 secondary seeds are cultivated
It by cultured 60L edible mushroom first order seed bacterium solution, is seeded to secondary seed tank by sterile working, open stirring and keep turning
Speed 120r/min, from being passed through aseptic compressed air at the bottom of tank, flow is maintained at 36m/h, pressure 0.05MP in tank, keeps feed liquid temperature
Spend 25 DEG C, cultivate 24 hours.
3.3 fermented and cultured
It by cultured 1200L edible mushroom secondary seed bacterium solution, is seeded to fermentation tank by sterile working, open stirring and keep rotating speed
120r/min, from being passed through aseptic compressed air at the bottom of tank, flow is maintained at 360m/h, pressure 0.05MP in tank, keeps feed temperature
25 DEG C, cultivate 72 hours.
4. edible mushroom mycelium biology enzyme decomposes
After fermented and cultured terminates, in fermentation tank, cover with spherical edible mushroom mycelium, now stop being passed through compressed air, be kept stirring for
Rotating speed 120r/min, adds 10mol/L NaOH flavouring liquid PH=6.0, then fermented feed liquid is warming up to 50 DEG C, adds 0.1%
Neutral proteinase, the dimension element enzyme of 0.05%, digest 4h, and now mycelium is completely degraded into soluble small molecular.
5. filter clarification, dispensing, Maillard reaction
After enzymolysis terminates, by feed liquid plate and frame filter press 500 mesh filter-cloth filtering, the clear liquid after filtration goes to maillard reactions tank
In, in the ratio of 10%, add the HFCS of solid content 71%, be warming up to 95 DEG C, open stirring and be kept stirring for rotating speed
60r/min, is incubated 1 hour, makes feed liquid generation maillard reactions, produce strong mushroom fragrance.
6. compound for two times
After Maillard reaction terminates, in feed liquid add 16% edible salt, 2% monosodium glutamate, 0.05% lactic acid, the apple of 0.05%
Acid, the citric acid of 0.1, i.e. can be made into after stirring and dissolving rich in amino acid, small peptide, edible fungi polysaccharide, water-soluble dietary fiber, big
The liquid compound seasoner of the materials such as beans polysaccharide, lecithin, isoflavones, this product flavour is delicious, nutritious, can replace completely
For the flavouring such as soy sauce, chickens' extract.
Claims (6)
1. the method preparing liquid compound seasoner, it is characterised in that comprise the steps:
Step one: utilize soybean, bean dregs and yellow seriflux as raw material, decomposed by biology enzyme, prepare enzymolysis liquid A；
Step 2: utilize enzymolysis liquid A to carry out fermentation tank culture medium and prepare；
Step 3: utilize edible fungus species to carry out fermentor liquid fermentation；
Step 4: the mycelium that fermentation produces is decomposed by biology enzyme again；
Step 5: the enzymolysis liquid obtaining through filter clarification after again dispensing carry out Maillard reaction；
Step 6: again feed liquid secondary after reaction is compounded.
2. a kind of method preparing liquid compound seasoner according to claim 1, it is characterised in that: in described step 2
Culture medium preparation also include first class seed pot culture medium preparation and secondary seed tank culture medium prepare.
3. a kind of method preparing liquid compound seasoner according to claim 1, it is characterised in that: in described step 3
Fermentation be to utilize edible mushroom secondary seed bacterium solution, be seeded to fermentation tank by sterile working.
4. a kind of method preparing liquid compound seasoner according to claim 1, it is characterised in that: in described step 6
Secondary compound in feed liquid add 16% edible salt, 2% monosodium glutamate, 0.05% lactic acid, 0.05% malic acid, the lemon of 0.1
Acid, stirring and dissolving.
5. a kind of method preparing liquid compound seasoner according to claim 3, it is characterised in that: described secondary seed
Bacterium solution is to utilize edible mushroom first order seed bacterium solution, is seeded to secondary seed tank by sterile working and ferments.
6. a kind of method preparing liquid compound seasoner according to claim 4, it is characterised in that: described first order seed
Bacterium solution is to utilize edible mushroom bacterium solution, is seeded to first class seed pot by sterile working and ferments.
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| CN201610422194.3A CN106072414A (en) | 2016-06-15 | 2016-06-15 | A kind of method preparing liquid compound seasoner |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108410782A (en) * | 2018-05-25 | 2018-08-17 | 南京工业大学 | Fermentation medium containing waste bean curd yellow serofluid and waste bean dregs and application thereof |
| CN112471489A (en) * | 2020-11-12 | 2021-03-12 | 内蒙古中谷君创生物科技发展有限责任公司 | Low-fat nutritional salad sauce prepared from mycelium of Dictyophora Indusiata (Vent. Ex pers) Fisch and Polyporus tiger-palm and its preparation method |
| CN114431448A (en) * | 2022-02-23 | 2022-05-06 | 南京高新工大生物技术研究院有限公司 | Seasoning based on edible fungus fermentation technology and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178205A (en) * | 2011-06-02 | 2011-09-14 | 成都味源生物工程科技有限公司 | Method for preparing lactalbumin hydrolysate without chloropropanol by utilizing soybean meal |
| CN102318864A (en) * | 2011-07-27 | 2012-01-18 | 武汉百安生物科技有限责任公司 | Drink containing soy peptide and edible fungi polysaccharide and preparation method thereof |
| CN105265910A (en) * | 2014-07-18 | 2016-01-27 | 广州市味研生物工程科技有限公司 | Method for preparing taste-active peptide through fermentation of composite probiotics |
-
2016
- 2016-06-15 CN CN201610422194.3A patent/CN106072414A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178205A (en) * | 2011-06-02 | 2011-09-14 | 成都味源生物工程科技有限公司 | Method for preparing lactalbumin hydrolysate without chloropropanol by utilizing soybean meal |
| CN102318864A (en) * | 2011-07-27 | 2012-01-18 | 武汉百安生物科技有限责任公司 | Drink containing soy peptide and edible fungi polysaccharide and preparation method thereof |
| CN105265910A (en) * | 2014-07-18 | 2016-01-27 | 广州市味研生物工程科技有限公司 | Method for preparing taste-active peptide through fermentation of composite probiotics |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108410782A (en) * | 2018-05-25 | 2018-08-17 | 南京工业大学 | Fermentation medium containing waste bean curd yellow serofluid and waste bean dregs and application thereof |
| CN108410782B (en) * | 2018-05-25 | 2022-04-22 | 南京工业大学 | Fermentation medium containing waste bean curd yellow serofluid and waste bean dregs and application thereof |
| CN112471489A (en) * | 2020-11-12 | 2021-03-12 | 内蒙古中谷君创生物科技发展有限责任公司 | Low-fat nutritional salad sauce prepared from mycelium of Dictyophora Indusiata (Vent. Ex pers) Fisch and Polyporus tiger-palm and its preparation method |
| CN114431448A (en) * | 2022-02-23 | 2022-05-06 | 南京高新工大生物技术研究院有限公司 | Seasoning based on edible fungus fermentation technology and preparation method thereof |
| CN114431448B (en) * | 2022-02-23 | 2023-07-25 | 南京高新工大生物技术研究院有限公司 | Flavoring based on edible fungus fermentation technology and preparation method thereof |
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Application publication date: 20161109 |