CN113647604B - Preparation method of yeast material and soy sauce - Google Patents
Preparation method of yeast material and soy sauce Download PDFInfo
- Publication number
- CN113647604B CN113647604B CN202110929268.3A CN202110929268A CN113647604B CN 113647604 B CN113647604 B CN 113647604B CN 202110929268 A CN202110929268 A CN 202110929268A CN 113647604 B CN113647604 B CN 113647604B
- Authority
- CN
- China
- Prior art keywords
- aspergillus oryzae
- starter propagation
- yeast
- spore powder
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 64
- 239000000463 material Substances 0.000 title claims abstract description 44
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000007858 starting material Substances 0.000 claims abstract description 97
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 88
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 88
- 239000002994 raw material Substances 0.000 claims abstract description 75
- 239000000843 powder Substances 0.000 claims abstract description 67
- 239000000203 mixture Substances 0.000 claims abstract description 25
- 230000004913 activation Effects 0.000 claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims description 54
- 230000008569 process Effects 0.000 claims description 28
- 238000009423 ventilation Methods 0.000 claims description 21
- 102000004169 proteins and genes Human genes 0.000 claims description 18
- 108090000623 proteins and genes Proteins 0.000 claims description 18
- 230000035784 germination Effects 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000010025 steaming Methods 0.000 claims description 6
- 230000007480 spreading Effects 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 238000009736 wetting Methods 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 description 38
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 34
- 244000068988 Glycine max Species 0.000 description 24
- 235000010469 Glycine max Nutrition 0.000 description 24
- 239000010779 crude oil Substances 0.000 description 23
- 238000000855 fermentation Methods 0.000 description 20
- 230000004151 fermentation Effects 0.000 description 20
- 230000000052 comparative effect Effects 0.000 description 17
- 229910052757 nitrogen Inorganic materials 0.000 description 17
- 241000209140 Triticum Species 0.000 description 16
- 235000021307 Triticum Nutrition 0.000 description 16
- 235000018102 proteins Nutrition 0.000 description 15
- 102000004190 Enzymes Human genes 0.000 description 14
- 108090000790 Enzymes Proteins 0.000 description 14
- 235000001014 amino acid Nutrition 0.000 description 14
- 150000001413 amino acids Chemical class 0.000 description 14
- 230000003213 activating effect Effects 0.000 description 12
- 241000894006 Bacteria Species 0.000 description 9
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 8
- 239000012190 activator Substances 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 8
- 235000013922 glutamic acid Nutrition 0.000 description 8
- 239000004220 glutamic acid Substances 0.000 description 8
- 244000005700 microbiome Species 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- 230000008901 benefit Effects 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 6
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 238000010411 cooking Methods 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 239000012267 brine Substances 0.000 description 4
- 238000007599 discharging Methods 0.000 description 4
- 238000011081 inoculation Methods 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000005086 pumping Methods 0.000 description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 4
- 108091005508 Acid proteases Proteins 0.000 description 3
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 235000019161 pantothenic acid Nutrition 0.000 description 3
- 229940055726 pantothenic acid Drugs 0.000 description 3
- 239000011713 pantothenic acid Substances 0.000 description 3
- 108090000145 Bacillolysin Proteins 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 108091005507 Neutral proteases Proteins 0.000 description 2
- 102000035092 Neutral proteases Human genes 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 230000002745 absorbent Effects 0.000 description 2
- 239000002250 absorbent Substances 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000004071 biological effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229910017053 inorganic salt Inorganic materials 0.000 description 2
- 238000011835 investigation Methods 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 230000003020 moisturizing effect Effects 0.000 description 2
- 238000002703 mutagenesis Methods 0.000 description 2
- 231100000350 mutagenesis Toxicity 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 238000003908 quality control method Methods 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 230000004763 spore germination Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 108700023418 Amidases Proteins 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 102000005922 amidase Human genes 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000014075 nitrogen utilization Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
Abstract
The invention relates to a preparation method of yeast material and soy sauce, wherein the preparation method of the yeast material comprises the following steps: placing the aspergillus oryzae spore powder in an environment with the temperature of 20-50 ℃ and the relative humidity of more than 25%, and performing activation treatment; mixing other raw materials for preparing the yeast material with the activated aspergillus oryzae spore powder to prepare a mixture; and (3) ventilating the mixture to prepare starter propagation material. The preparation method of the yeast material can effectively improve the utilization rate of raw materials and the quality of yeast production, is simple and convenient to operate, has short period, can effectively improve the production efficiency and reduces the production cost.
Description
Technical Field
The invention relates to the technical field of foods, in particular to a preparation method of yeast material and soy sauce.
Background
The soy sauce has good color, smell and taste, and is one of the most common seasonings popular with people in daily life. The traditional soy sauce brewing process mainly comprises the steps of starter propagation, fermentation, blending and the like. The starter propagation is the most fundamental and the most critical link, and the quality of the starter propagation is directly related to the quality of the fermented crude oil and the utilization rate of the raw materials.
The essence of starter propagation is to provide Aspergillus oryzae with a growth environment with relatively proper nutrient substances (C source, N source, etc.), conditions (temperature, humidity, oxygen, pH value, etc.), so that the Aspergillus oryzae can fully grow and reproduce to secrete various enzyme systems. The traditional starter propagation technology generally has the problems of long production period, rough starter propagation conditions, difficult control of microorganism mixed bacteria, unstable starter propagation enzyme activity, unstable quality and the like. Therefore, research reports about optimizing soy sauce starter propagation process and improving the quality of brewed soy sauce are more and more reported in recent years. The method mainly aims at improving the growth activity and the starter propagation enzyme activity of the aspergillus oryzae by adjusting and optimizing starter propagation process parameters (such as temperature and humidity control conditions and the like), manually adding an aspergillus oryzae activating agent, adding inorganic/organic nutrient substances in the starter propagation process and the like, thereby achieving the aim of improving the whole quality of starter propagation. There are also few reports on the improvement of strain activity and starter propagation quality by using Aspergillus oryzae strains after artificial mutagenesis. Although the technology can improve the growth activity of the strain to a certain extent and promote the activity and quality of the starter propagation enzyme, the actual effect of the technology applied to promoting the activity and quality of the starter propagation enzyme is not ideal based on the cost pressure of the strain activator, the limitation of the process parameter adjusting effect, uncertainty of the strain mutagenesis effect and other factors. The invention has more pertinence, fundamentally improves the activity and germination speed of the aspergillus oryzae, and the starter propagation application has the following advantages: 1) By adopting a simple pretreatment method, the aspergillus oryzae spores have higher biological activity and faster growth speed before starter propagation; 2) The whole bending time is shortened, the utilization rate of raw materials is further improved, and the energy consumption and the production cost are saved; 3) The aspergillus oryzae quickly forms pure seed advantage in the starter propagation process, the growth of mixed bacteria is inhibited, and the starter propagation safety is ensured. According to patent investigation and literature investigation, the existing common method for optimizing and improving the quality of starter propagation comprises the following aspects:
1) A process for brewing soy sauce by adding an activator to improve the activity of Aspergillus oryzae is disclosed in the Chinese patent application No. 201710015282.6. The process improves the activity of aspergillus oryzae by an activator to brew soy sauce, and uses an activator capable of activating the growth of aspergillus oryzae in the process of fermenting, so that the raw materials can generate rich enzyme systems in the process of fermenting, the spore germination time is advanced by 2-3 hours in the process of fermenting, the spore germination rate is improved by more than 25%, the quantity of the mixed bacteria of the fermenting is reduced, the fermentation time is shortened to 12 days from more than 25 days, the total nitrogen utilization rate can reach 85%, and the amino acid nitrogen generation rate can reach more than 60%, thereby achieving the purposes of improving the enzyme activity, moderately reducing the yeast material consumption, reducing the energy consumption, reducing the grain consumption and reducing the production cost.
2) A method for improving the activity of soy sauce Daqu acid protease is disclosed in the Chinese patent application document of application number 201410045448.5, and is characterized in that pantothenic acid with the concentration of 5% (w/v) is sprayed to the Daqu when the yeast is turned over by adding mixed liquid of pantothenic acid with the weight of 0.10-0.20% of the weight of dry soybean, tomato pomace extract with the weight of 3-5% and inorganic salt with the weight of 1.25-1.5% into yeast materials, so that the aim of improving the activity of soy sauce Daqu acid protease is fulfilled. On the basis of not changing the original soy sauce starter propagation process, the invention can improve the activity of acid protease in soy sauce starter propagation by 43.9-61.3% by adding pantothenic acid, food processing waste-tomato ballast extract and inorganic salt solution, increase the utilization rate of raw material protein and amino acid nitrogen generation rate of soy sauce, obviously improve the quality of soy sauce products and reduce the production cost.
3) A Chinese patent application document with the application number of 202010661413.X discloses an Aspergillus oryzae strain producing high protease activity and application of the Aspergillus oryzae strain in soybean paste fermentation. The total protease activity of the finished koji prepared by the aspergillus oryzae is improved by 75.8 percent compared with that of a control group. Meanwhile, the content of amino acid nitrogen and free amino acid in the fermented soybean paste by adopting the aspergillus oryzae is obviously higher than that in a control group, which is beneficial to obviously shortening the fermentation period and improving the production efficiency.
Although the technology can improve the starter propagation enzyme activity to a certain extent and improve the starter propagation quality, obvious defects and shortcomings exist, wherein, the technology 1) and the technology 2) both add an exogenous activator or food processing raw materials in the starter propagation stage, and the problems of increasing the production cost and the product label identification and compliance and the like are possibly related to the increase; technology 3) obtaining a new aspergillus oryzae strain with excellent characters through a microorganism screening breeding technology, and the method has the advantages of large practical operation implementation difficulty, long period and higher cost.
Disclosure of Invention
Based on this, it is necessary to provide a method for preparing yeast and soy sauce. The preparation method of the yeast material can effectively improve the utilization rate of the raw materials and the yeast making quality without adding exogenous activators or food processing raw materials, is simple and convenient to operate, has short period, can effectively improve the production efficiency and reduces the production cost.
A preparation method of a yeast material comprises the following steps:
placing the aspergillus oryzae spore powder in an environment with the temperature of 20-50 ℃ and the relative humidity of more than 25%, and performing activation treatment;
mixing other raw materials for preparing the yeast material with the activated aspergillus oryzae spore powder to prepare a mixture;
and (3) ventilating the mixture to prepare starter propagation to prepare the starter propagation material.
In some of these embodiments, the conditions of the activation treatment include: the aspergillus oryzae spore powder is placed in an environment with the temperature of 28 ℃ to 40 ℃ and the relative humidity of 50 percent to 85 percent for activation treatment for 2 hours to 12 hours.
In some embodiments, in the step of activating the aspergillus oryzae spore powder, the aspergillus oryzae spore powder is paved in a container, and the paving thickness of the aspergillus oryzae spore powder is not more than 5cm, wherein a plurality of through holes which are uniformly distributed are formed in the container wall of the container, and the diameter of each through hole is 0.05 cm-0.20 cm.
In some embodiments, the other raw materials for preparing the yeast material comprise a first raw material and a second raw material, wherein the first raw material is a protein raw material sequentially subjected to water wetting and cooking treatment, and the second raw material is a starch raw material subjected to baking treatment.
In some embodiments, the mass of the aspergillus oryzae spore powder in the mixture is 0.08% -0.2% of the total mass of the protein raw material and the starchy raw material.
In some embodiments, the mass ratio of the protein material to the starchy material is from 1:0.4 to 1:1.
In some embodiments, the step of ventilating and starter propagation of the mixture comprises the steps of:
the mixture is subjected to first ventilation and starter propagation under the conditions that the temperature is 32-36 ℃ and the relative humidity is 80-100%, and then subjected to second ventilation and starter propagation under the conditions that the temperature is 27-31 ℃ and the relative humidity is 80-100%.
In some embodiments, the total time of the ventilation starter propagation is 36 h-50 h, and the time of the first starter propagation is 7 h-15 h in the process of the ventilation starter propagation for 1-4 times.
A preparation method of soy sauce comprises the step of preparing yeast by adopting the preparation method.
A soy sauce is prepared by the above preparation method.
The invention has the following beneficial effects:
the aspergillus oryzae spore powder is firstly placed in a specific environment to be subjected to water absorption and activation treatment in advance, so that the aspergillus oryzae spore powder is kept in an optimal metabolic state, and then the aspergillus oryzae spore powder is mixed with all raw materials for preparing soy sauce to prepare the soy sauce, so that on one hand, the growth speed of the aspergillus oryzae spore powder before loosening the soy sauce can be remarkably improved, the pure-bred advantage of the aspergillus oryzae can be rapidly formed, the growth of other mixed bacteria microorganisms (such as lactic acid bacteria and the like) can be inhibited, and the risk of mixed bacteria pollution can be remarkably reduced; on the other hand, the inoculation amount of the aspergillus oryzae can be further reduced, and the raw material cost is saved. The whole time of the yeast loosening method can be greatly advanced, the yeast making time is shortened, and the production efficiency is improved.
Therefore, the starter propagation method can shorten starter propagation time and promote starter propagation enzyme activity without adding an external activator or food processing raw materials, further improves fermentation effect, has obvious promotion effects on key indexes such as amino acid nitrogen, glutamic acid and total nitrogen yield of fermented crude oil, crude oil delicate flavor and comprehensive sense organs, and has higher application value. The starter propagation method is simple to operate, high in production efficiency, low in cost and convenient to realize quality control, and special instruments and equipment are not needed.
Drawings
FIG. 1 is a partial microscopic image of the activated Aspergillus oryzae spore powder of example 2;
FIG. 2 is a partial microscopic image of unactivated Aspergillus oryzae spore powder of comparative example 1;
FIG. 3 is a partial microscopic image of the activated Aspergillus oryzae spore powder of example 3;
FIG. 4 is a partial microscopic image of unactivated Aspergillus oryzae spore powder of comparative example 2;
FIG. 5A is a diagram showing the sensory evaluation results of crude oil obtained by fermentation in example 2 and comparative example 1; b is a diagram of sensory evaluation results of crude oil obtained by fermentation in example 3 and comparative example 2.
Detailed Description
The present invention will be described more fully hereinafter in order to facilitate an understanding of the present invention, and preferred embodiments of the present invention are set forth. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The term "and/or" as used herein includes any and all combinations of one or more of the associated listed items.
An embodiment of the invention provides a preparation method of a yeast material, which comprises the following steps:
s100: the aspergillus oryzae spore powder is placed in an environment with the temperature of 20-50 ℃ and the relative humidity of more than 25 percent for activation treatment.
The essential difference with the existing treatment methods for improving the activity of aspergillus oryzae by controlling the process conditions such as temperature and humidity, starter propagation time and the like in the starter propagation stage is that the aspergillus oryzae spore powder is firstly placed in a specific environment to be subjected to water absorption and activation treatment in advance, so that the aspergillus oryzae spore powder is kept in an optimal biological activity state before starter propagation, and then is mixed with all raw materials for preparing soy sauce to prepare starter propagation. On one hand, the growth speed of the aspergillus oryzae spore powder starter propagation process can be remarkably improved, the pure seed advantage of the aspergillus oryzae is rapidly formed, the growth of other mixed bacteria microorganisms (such as lactic acid bacteria and the like) is inhibited, and the risk of mixed bacteria pollution is remarkably reduced; on the other hand, compared with the prior art, the invention can further reduce the inoculum size of the aspergillus oryzae and save the cost of raw materials because the activity of the strain is obviously improved before inoculation. The whole time of the yeast loosening method can be greatly advanced, so that the yeast making time can be shortened, and the production efficiency can be improved.
Therefore, the starter propagation method can shorten starter propagation time and promote starter propagation enzyme activity without adding an external activator or food processing raw materials, further improves fermentation effect, has obvious promotion effects on key indexes such as amino acid nitrogen, glutamic acid and total nitrogen yields of fermented crude oil and comprehensive sense organs, and has higher application value. The starter propagation method is simple to operate, high in production efficiency, low in cost and convenient to realize quality control, and special instruments and equipment are not needed.
It is understood that the aspergillus oryzae spore powder in the present invention may be prepared by the existing method or may be obtained commercially, and is not particularly limited herein, and is understood to be within the scope of the present invention.
In some embodiments, in step S100, the aspergillus oryzae spore powder is activated with a relative humidity of 50% or more; further, the relative humidity is 50% -85%; further, the relative humidity is 55%, 60%, 65%, 68%, 70%, 72%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 82%, 84%, or 85%.
In some embodiments, in step S100, the temperature of activation of the Aspergillus oryzae spore powder is 25℃to 50 ℃; further, the temperature is 28-40 ℃; further, the temperature was 28 ℃, 29 ℃, 30 ℃, 31 ℃, 32 ℃, 33 ℃, 34 ℃, 35 ℃, 36 ℃, 37 ℃ or 38 ℃.
In some embodiments, in step S100, the germination rate of the aspergillus oryzae spore powder is activated to reach more than 50%; further, activating until the germination rate of the aspergillus oryzae spore powder reaches more than 70%; further, activating until the germination rate of the aspergillus oryzae spore powder reaches more than 80%; further, the germination rate of the aspergillus oryzae spore powder reaches more than 90 percent after activation.
In some embodiments, in step S100, the activation treatment time is 2h to 12h; further, the activation treatment time is 2-8 hours; further, the activation treatment time is 2h, 3h, 4h, 5h or 6h.
In some embodiments, the Aspergillus oryzae spore powder is subjected to an activation treatment in an environment at a temperature of 28-40 ℃ and a relative humidity of 50-85% for 2-12 hours.
In some embodiments, in step S100, aspergillus oryzae spore powder is spread in a container for activation treatment; preferably, the laying thickness of the Aspergillus oryzae spore powder is not more than 5cm, so as to facilitate the activation of the Aspergillus oryzae spore powder. In some embodiments, the container is provided with a sterilized absorbent gauze for placing the aspergillus oryzae spore powder. In some embodiments, the container is a curved tray.
In some embodiments, the container wall of the container is provided with a plurality of through holes which are uniformly distributed, so that the air is smooth, and the activation of the aspergillus oryzae spore powder is facilitated; further, the container wall comprises a bottom wall and a side wall, and at least the bottom wall is provided with a plurality of through holes which are uniformly distributed; further, the diameter of each through hole is 0.05cm to 0.20cm. In some embodiments, a humidifier is arranged around the container for containing the aspergillus oryzae spore powder so as to realize control of the relative humidity of the aspergillus oryzae spore powder activation environment; further, a humidifier is arranged above and below the container to improve the accuracy of humidity regulation of the aspergillus oryzae spore powder activation environment.
S200: mixing other raw materials for preparing the yeast material with the activated aspergillus oryzae spore powder to prepare the mixture.
It is to be understood that in step S200, "other raw materials" may be selected according to the type of seasoning (e.g., soy sauce, fermented soybean, etc.) to be prepared, and are not particularly limited herein, and are understood to be within the scope of the present invention.
It will be appreciated that the mixing order of the raw materials in step S200 is not particularly limited, and other raw materials for preparing the yeast material may be uniformly mixed and then mixed with the activated aspergillus oryzae spore powder, or a part of raw materials may be mixed with the activated aspergillus oryzae spore powder and then mixed with the rest of raw materials, and the mixing order is specifically adjusted according to actual production requirements, and is not particularly limited herein.
In some embodiments, in step S200, the other raw materials used to prepare the starter include protein raw materials and starchy raw materials.
In some embodiments, in step S200, the other raw materials used for preparing the yeast material include a first raw material and a second raw material, wherein the first raw material is a protein raw material sequentially subjected to water wetting and steaming treatment, and the second raw material is a starchy raw material subjected to baking treatment. Further, the protein material is one or more of soybean, black soybean, defatted soybean and broad bean. Further, the starchy material is one or more of wheat, wheat flour and bran.
It is understood that "the first raw material is a protein raw material subjected to water and steam treatment in this order" means that the protein raw material is subjected to at least water and steam treatment, and may be subjected to other treatment steps acceptable in the art besides the water and steam treatment, and is not particularly limited herein, and is understood to be within the scope of the present invention. The method of moistening and boiling is not particularly limited, and any method of moistening and boiling known in the art is understood to be within the scope of the present invention.
It is understood that "the second raw material is a baked starchy raw material" means that the starchy raw material is subjected to at least a baking treatment, and may be subjected to other treatment steps acceptable in the art, such as crushing treatment, in addition to the baking treatment, and is not particularly limited herein, and is understood to be within the scope of the present invention.
In some embodiments, the mass of the aspergillus oryzae spore powder in the mixture is 0.08% -0.2% of the total mass of the protein raw material and the starchy raw material; further, the mass of the aspergillus oryzae spore powder is 0.08 to 0.12 percent of the total mass of the protein raw material and the starchy raw material; further, the mass of the aspergillus oryzae spore powder is 0.09%, 0.10%, 0.11% or 0.12% of the total mass of the protein raw material and the starchy raw material.
The method of the invention is characterized in that the aspergillus oryzae spore powder is activated firstly, then the material mixing inoculation is carried out, the ventilation starter propagation is carried out, the activity of the aspergillus oryzae spore powder is higher, the inoculation amount can be reduced, and the purposes of improving the starter propagation effect and saving the cost are achieved.
In some embodiments, the mass ratio of protein feedstock to starchy feedstock is from 1:0.4 to 1:1.
In some embodiments, in the protein raw material moisturizing treatment, the moisturizing amount takes clinker after cooking as a sensory standard without caking and sticking hands; in the cooking treatment, a rotary cooking pot is used for pressurizing and continuously cooking so as to achieve the purpose of moderate denaturation of the protein raw material. In some embodiments, the temperature is controlled between 130-200deg.C during the baking process of the starchy material. In some embodiments, the starchy material is baked and then further includes a step of a disruption process to facilitate the formation of a flavoring in a suitable physical state.
S300: and (3) ventilating the mixture to prepare starter propagation material.
It is understood that "ventilation starter propagation" in the present invention may be understood as a conventional explanation in the art, that is, starter propagation is performed under ventilation. In some embodiments, the wind frequency is 15-50Hz.
In some embodiments, in step S300, the mixture is subjected to a first ventilation and starter propagation under the conditions that the temperature is 32-36 ℃ and the relative humidity is 80-100%, and then subjected to a second ventilation and starter propagation under the conditions that the temperature is 27-31 ℃ and the relative humidity is 80-100%.
In some embodiments, the first ventilation starter propagation time is 19-28 hours; the secondary ventilation starter propagation time is 17-22 h.
In some embodiments, in step S300, during the ventilation starter propagation process, starter propagation is performed 1 to 4 times; further, the total time of ventilation and starter propagation is 36-50 h, and the time of first starter loosening is any time from 7h to 15h. According to the method, the yeast loosening time can be advanced, the yeast outlet time can be advanced, and further the yeast making efficiency is improved, and compared with the traditional technical scheme, the technical scheme provided by the invention has the advantages that the yeast loosening time for the first time can be advanced by 2.0h, the yeast outlet time can be advanced by 2.0h, the total number of yeast forming colonies can be reduced by 58%, the yeast forming neutral protease activity and the glutamine enzyme activity can be respectively improved by 10% and 10.5%, and the amino acid nitrogen and the glutamic acid of the fermented crude oil can be respectively improved by 7.7% and 10.5%, so that the method has higher application value.
The invention also provides a yeast material prepared by the yeast preparation method.
An embodiment of the invention provides an application of the yeast material in preparing seasonings.
In some embodiments, the flavoring is soy sauce; in some embodiments, the flavoring is soy sauce; in some embodiments, the flavoring is fermented soybeans.
An embodiment of the invention provides a preparation method of soy sauce, which comprises the following steps:
s400: preparing yeast according to the method of the steps S100-S300;
s500: fermenting, squeezing and inactivating enzyme to obtain soy sauce.
By adopting the method for preparing the yeast material, the fermentation effect can be effectively improved, the fermented crude oil with higher amino acid nitrogen and glutamic acid content can be obtained, and the quality of soy sauce is effectively improved.
It is understood that the fermentation, pressing and enzyme deactivation methods may be performed by conventional methods, and are not particularly limited herein, and should be understood to be within the scope of the present invention.
The invention provides soy sauce prepared by the preparation method.
The present invention is illustrated by the following specific examples, which are given by way of illustration only and should not be construed as limiting the invention.
Example 1
Screening of Aspergillus oryzae spore powder activation conditions
The method comprises the following steps: taking out the Aspergillus oryzae spore powder, uniformly spreading on a rectangular yeast tray, placing double-layer absorbent gauze on the yeast tray in advance, placing the Aspergillus oryzae spore powder in the environments shown in Table 1, standing for 2-12h, and detecting germination rate of the Aspergillus oryzae spore powder. Wherein, the tiling thickness of aspergillus oryzae spore powder is not more than 5cm, a plurality of through holes which are uniformly distributed are arranged on the curved plate, the diameter of each through hole is 0.05 cm-0.20 cm, and humidifiers are arranged on the upper part and the lower part of the curved plate so as to realize the control of the relative humidity of the activation environment of the aspergillus oryzae spore powder.
TABLE 1
As can be seen from table 1, the optimal activation treatment conditions are: the temperature is 28-40 ℃, the relative humidity is 50-85%, and the treatment time is 2-12 h.
Example 2
The starter propagation raw materials are prepared from defatted soybeans, wheat and bran, wherein the mixture ratio of the defatted soybeans is as follows: wheat: bran=6:3:1. After the defatted soybeans are moistened, the defatted soybeans are steamed under pressure by using a rotary steaming pot, and the steamed clinker is free from caking and sticking to hands. The wheat is baked at 150deg.C, cooled, and pulverized with pulverizer.
After the raw materials are cooled to room temperature, inoculating 0.1% of activated Aspergillus oryzae spore powder 3.042 (the activating condition is that the temperature is 32 ℃ and the relative humidity is 75%), performing activating treatment for 4 hours, and a partial microscopic examination chart of the activating treatment is shown as figure 1), fully stirring and uniformly mixing, and then introducing the mixture into a yeast pool for ventilation and yeast making. The temperature in the early stage of starter propagation is controlled at 35 ℃, the temperature in the later stage is controlled at 28 ℃, the relative humidity of starter propagation is controlled at 95%, and the starter propagation process is carried out twice. Recording germination rate, first time of loosening yeast, yeast discharging time and process sense, and detecting physical, chemical and microorganism indexes of yeast material.
And (3) uniformly mixing the yeast material with edible brine with the concentration of 20% (w/v), pumping the mixture into a large tank, performing sun-curing fermentation for 45 days to obtain fermented crude oil, and detecting indexes such as total acid, amino acid nitrogen and the like of the crude oil.
Example 3
The starter propagation raw materials are prepared from soybeans and wheat, wherein the mixture ratio of the soybean to the wheat is: wheat=7.5:2.5. After the soybeans are moistened with water, the soybeans are steamed under pressure by using a rotary steaming pot, and the steamed clinker is free from agglomerating and sticking to hands. The wheat is baked at 150deg.C, cooled, and pulverized with pulverizer.
After the raw materials are cooled to room temperature, inoculating 0.1% of activated Aspergillus oryzae spore powder 3.042 (the activating condition is that the temperature is 35 ℃ and the relative humidity is 82% and the activating treatment is carried out for 3 hours, the partial microscopic examination chart is shown as figure 3), fully stirring and uniformly mixing, and then, introducing into a yeast pool for ventilation and yeast making. The temperature in the early stage of starter propagation is controlled at 34 ℃, the temperature in the later stage is controlled at 27 ℃, the relative humidity of starter propagation is controlled at 95%, and starter propagation is carried out twice in the starter propagation process. Recording germination rate, first time of loosening yeast, yeast discharging time and process sense, and detecting physical, chemical and microorganism indexes of yeast material.
And (3) uniformly mixing the yeast material with edible brine with the concentration of 22% (w/v), pumping the mixture into a large tank, performing sun-curing fermentation for 60 days to obtain fermented crude oil, and detecting indexes such as total acid, amino acid nitrogen, glutamic acid and the like of the crude oil. And the obtained crude oil organization professional sensory personnel are subjected to evaluation.
Comparative example 1
The difference between this control and example 2 is that during the starter propagation process, non-activated Aspergillus oryzae spore powder 3.042 was inoculated; during the fermentation process, inoculating the starter prepared from the non-activated aspergillus oryzae spore powder 3.042, the other conditions are the same as in example 2, specifically:
the starter propagation raw materials are prepared from defatted soybeans, wheat and bran, wherein the mixture ratio of the defatted soybeans is as follows: wheat: bran=6:3:1. After the defatted soybeans are moistened, the defatted soybeans are steamed under pressure by using a rotary steaming pot, and the steamed clinker is free from caking and sticking to hands. The wheat is baked at 150deg.C, cooled, and pulverized with pulverizer.
After the raw materials are cooled to room temperature, inoculating 0.1% of unactivated Aspergillus oryzae spore powder 3.042 (the partial microscopic examination chart is shown in figure 2), fully mixing the materials, and then introducing into a starter pool for ventilation and starter making. The temperature in the early stage of starter propagation is controlled at 35 ℃, the temperature in the later stage is controlled at 28 ℃, the relative humidity of starter propagation is controlled at 95%, and the starter propagation process is carried out twice. Recording germination rate, first time of loosening yeast, yeast discharging time and process sense, and detecting physical, chemical and microorganism indexes of yeast material.
And (3) uniformly mixing the yeast material with edible brine with the concentration of 20% (w/v), pumping the mixture into a large tank, performing sun-curing fermentation for 45 days to obtain fermented crude oil, and detecting indexes such as total acid, amino acid nitrogen and the like of the crude oil.
Comparative example 2
The difference between this control and example 3 is that during the starter propagation process, non-activated Aspergillus oryzae spore powder 3.042 was inoculated; during the fermentation process, inoculating the starter prepared from the non-activated aspergillus oryzae spore powder 3.042, the other conditions are the same as in example 3, specifically:
the starter propagation raw materials are prepared from soybeans and wheat, wherein the mixture ratio of the soybean to the wheat is: wheat=7.5:2.5. After the soybeans are moistened with water, the soybeans are steamed under pressure by using a rotary steaming pot, and the steamed clinker is free from agglomerating and sticking to hands. The wheat is baked at 150deg.C, cooled, and pulverized with pulverizer.
After the raw materials are cooled to room temperature, inoculating 0.1% of unactivated Aspergillus oryzae spore powder 3.042 (the partial microscopic examination chart is shown in figure 4), fully mixing the materials, and then introducing into a starter pool for ventilation and starter making. The temperature in the early stage of starter propagation is controlled at 34 ℃, the temperature in the later stage is controlled at 27 ℃, the relative humidity of starter propagation is controlled at 95%, and starter propagation is carried out twice in the starter propagation process. Recording germination rate, first time of loosening yeast, yeast discharging time and process sense, and detecting physical, chemical and microorganism indexes of yeast material.
And (3) uniformly mixing the yeast material with edible brine with the concentration of 22% (w/v), pumping the mixture into a large tank, performing sun-curing fermentation for 60 days to obtain fermented crude oil, and detecting indexes such as total acid, amino acid nitrogen, glutamic acid and the like of the crude oil. And the obtained crude oil organization professional sensory personnel are subjected to evaluation.
Wherein, the relevant parameters of the embodiments 2-3 and the comparative examples 1-2 in the starter propagation stage are as follows:
| example 2 | Comparative example 1 | Example 3 | Comparative example 2 | |
| Germination percentage | 92％ | 81％ | 95％ | 83％ |
| Time to first loosening | 11h | 15h | 10h | 14h |
| Time of out-of-curve | 45h | 48h | 43h | 46h |
| Colony count of first loosening | 9.5*10 5 | 7.6*10 6 | 1.1*10 6 | 8.9*10 6 |
| Total number of yeast-forming colonies | 5.0*10 6 | 1.2*10 7 | 6.9*10 6 | 1.4*10 7 |
| Become curved neutral protease activity | 2750U/g | 2500U/g | 2890U/g | 2680U/g |
| Qu Guan amidase activity | 3.04U/g | 2.75U/g | 3.18U/g | 2.86U/g |
Wherein, the contents of various substances in crude oil obtained by fermentation of example 2, example 3, comparative example 1 and comparative example 2 are shown in the following table:
| example 2 | Comparative example 1 | Example 3 | Comparative example 2 | |
| Total acid | 1.78 | 1.80 | 1.70 | 1.77 |
| Amino acid nitrogen | 1.12g/100mL | 1.04g/100mL | 1.10g/100mL | 1.02g/100mL |
| Total nitrogen | 1.78g/100mL | 1.72g/100mL | 1.76g/100mL | 1.68g/100mL |
| Glutamic acid | 11.6g/L | 10.5g/L | 11.3g/L | 10.3g/L |
| Yield of total nitrogen | 88％ | 83％ | 87％ | 83％ |
In addition, the sensory evaluation results of crude oil obtained by fermentation in example 2 and comparative example 1 are shown in fig. 5 a, and the sensory evaluation results of crude oil obtained by fermentation in example 3 and comparative example 2 are shown in fig. 5B.
As can be seen from examples 2 and 3, the method for activating the Aspergillus oryzae spore powder has the advantages that the starter making effect and the fermentation effect are obviously improved compared with the method without activating the Aspergillus oryzae spore powder, the key indexes such as amino acid nitrogen and glutamic acid of the yeast-forming enzyme activity and the fermented crude oil, the fresh taste and the comprehensive sense of the crude oil are obviously improved, and the method has higher application value. As can be seen from fig. 5, the sensory evaluation results of example 2 and example 3 were superior to those of comparative example 1 and comparative example 2. The method of the invention can effectively improve the flavor of the product.
The technical features of the above-described embodiments may be arbitrarily combined, and all possible combinations of the technical features in the above-described embodiments are not described for brevity of description, however, as long as there is no contradiction between the combinations of the technical features, they should be considered as the scope of the description.
The above examples illustrate only a few embodiments of the invention, which are described in detail and are not to be construed as limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.
Claims (3)
1. The preparation method of the yeast material is characterized by comprising the following steps of:
spreading Aspergillus oryzae spore powder in a container, wherein the spreading thickness of the Aspergillus oryzae spore powder is not more than 5cm, wherein a plurality of through holes which are uniformly distributed are formed in the container wall of the container, and the diameter of each through hole is 0.05 cm-0.20 cm; placing the aspergillus oryzae spore powder in an environment with the temperature of 28-40 ℃ and the relative humidity of 50-85%, and performing activation treatment for 2-12h to activate the aspergillus oryzae spore powder until the germination rate reaches 83-96%;
mixing other raw materials for preparing the yeast material with the activated aspergillus oryzae spore powder to prepare a mixture;
the other raw materials for preparing the yeast material comprise a first raw material and a second raw material, wherein the first raw material is a protein raw material which is sequentially subjected to water wetting and steaming treatment, and the second raw material is a starchy raw material which is subjected to baking treatment;
in the mixture, the mass of the aspergillus oryzae spore powder is 0.08-0.2% of the total mass of the protein raw material and the starchy raw material; the mass ratio of the protein raw material to the starch raw material is 1:0.4-1:1;
ventilating the mixture to prepare starter propagation material;
the step of ventilating and starter propagation of the mixture comprises the following steps:
the mixture is subjected to first ventilation and starter propagation under the conditions that the temperature is 32-36 ℃ and the relative humidity is 80-100%, and then subjected to second ventilation and starter propagation under the conditions that the temperature is 27-31 ℃ and the relative humidity is 80-100%, wherein the total time of ventilation and starter propagation is 36-50 h, and in the process of ventilation and starter propagation, starter propagation is performed for 1-4 times, and the time of first starter propagation is any time from 7h to 15h.
2. A method for producing soy sauce, comprising the step of producing yeast by the production method according to claim 1.
3. A soy sauce prepared by the preparation method of claim 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110929268.3A CN113647604B (en) | 2021-08-13 | 2021-08-13 | Preparation method of yeast material and soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110929268.3A CN113647604B (en) | 2021-08-13 | 2021-08-13 | Preparation method of yeast material and soy sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN113647604A CN113647604A (en) | 2021-11-16 |
| CN113647604B true CN113647604B (en) | 2024-02-06 |
Family
ID=78479729
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110929268.3A Active CN113647604B (en) | 2021-08-13 | 2021-08-13 | Preparation method of yeast material and soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113647604B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115836724A (en) * | 2022-10-31 | 2023-03-24 | 佛山市海天(高明)调味食品有限公司 | Soy sauce rich in salty peptides and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH259433A (en) * | 1944-06-22 | 1949-01-31 | Jackson Moyer Andrew | Method for inoculating a liquid culture medium with mold spores. |
| JP2000236871A (en) * | 1999-02-18 | 2000-09-05 | Idemitsu Kosan Co Ltd | Method for activating spore of mold |
| CN102187994A (en) * | 2010-03-19 | 2011-09-21 | 浙江科技学院 | Multi-strain starter propagation process for producing soy sauce by using rice dregs as raw materials |
| CN104605308A (en) * | 2013-11-05 | 2015-05-13 | 孙德善 | Preparation method of soy sauce koji suitable for microalgal health liquid-state fermentation |
| CN107259496A (en) * | 2017-06-27 | 2017-10-20 | 孙德善 | The method of making leaven of soy sauce and the preparation method of soy sauce |
| CN107927707A (en) * | 2017-12-07 | 2018-04-20 | 四川省食品发酵工业研究设计院 | A kind of low temperature koji making method of soy sauce brewing |
-
2021
- 2021-08-13 CN CN202110929268.3A patent/CN113647604B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH259433A (en) * | 1944-06-22 | 1949-01-31 | Jackson Moyer Andrew | Method for inoculating a liquid culture medium with mold spores. |
| JP2000236871A (en) * | 1999-02-18 | 2000-09-05 | Idemitsu Kosan Co Ltd | Method for activating spore of mold |
| CN102187994A (en) * | 2010-03-19 | 2011-09-21 | 浙江科技学院 | Multi-strain starter propagation process for producing soy sauce by using rice dregs as raw materials |
| CN104605308A (en) * | 2013-11-05 | 2015-05-13 | 孙德善 | Preparation method of soy sauce koji suitable for microalgal health liquid-state fermentation |
| CN107259496A (en) * | 2017-06-27 | 2017-10-20 | 孙德善 | The method of making leaven of soy sauce and the preparation method of soy sauce |
| CN107927707A (en) * | 2017-12-07 | 2018-04-20 | 四川省食品发酵工业研究设计院 | A kind of low temperature koji making method of soy sauce brewing |
Non-Patent Citations (1)
| Title |
|---|
| 张义伟，等.响应面法优化米曲霉产孢工艺条件.中国酿造.2014,第33卷(第33期),34-38. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN113647604A (en) | 2021-11-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103053998B (en) | Production method of high-salt diluted and low-temperature fragrant soy sauce | |
| CN105831695B (en) | A kind of preparation method of low-salt health-care soy sauce | |
| CN103315015B (en) | Lactobacillus-fermented dough and steamed bun prepared by taking lactobacillus plantarum as starter and preparation method of lactobacillus-fermented dough and steamed bun | |
| CN101649296B (en) | Novel monascus strain and monascus corn food prepared from same | |
| CN103960639B (en) | A kind of multi-cultur es cooperative fermentation produces the method for high-salt dilute soy | |
| CN103865747A (en) | Production method of monascus vinegar rich in lovastatin | |
| CN106262683A (en) | A kind of production method of less salt soy sauce | |
| CN101176547A (en) | Technique for preparing sauce, bean paste by salt free zymolysis | |
| CN104206175A (en) | Method for coproducing cordyceps militaris and health cordyceps militaris bread | |
| KR101753372B1 (en) | Method for producing steamed rice cake with improved volume and flavor using functional strain | |
| CN106262682A (en) | A kind of brewing method of pure and raw sauce | |
| CN108102854A (en) | A kind of distiller's yeast and the fruit of Cherokee rose yellow rice wine being prepared by distiller's yeast | |
| JPWO2007058061A1 (en) | Brewing seed meal, brewing meal, brewed food, and production method thereof | |
| CN113647604B (en) | Preparation method of yeast material and soy sauce | |
| CN100391365C (en) | Method for preparing products with taste of fermented bean curd | |
| CN109182149A (en) | A kind of mixed fermenting agent and two-part fermentation process of bean product | |
| CN101396111B (en) | Sauce composite fermentation liquor, preparation method and use thereof | |
| CN109907204A (en) | A kind of processing method of low albumen instant-rice | |
| CN106434263B (en) | A kind of production technology of kurarinone vinegar | |
| CN105341869A (en) | Soy sauce rich in soybean isoflavone aglycone and production process thereof | |
| CN108783220A (en) | A kind of fermentation coarse cereals and preparation method thereof | |
| KR101753374B1 (en) | Mixture of Saccharomyces cerevisiae and Lactobacillus brevis strain for making steamed rice-cake having excellent flavor and volume expansion ability | |
| CN107736551A (en) | A kind of preparation method of sour flour dough steamed bun | |
| CN104664262A (en) | Sauce preparing composition and sauce preparing method | |
| CN101711573A (en) | Sea-buckthorn soybean sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |