Yeast pretreatment method for improving natural oil taste and natural oil brewing method
The invention discloses a yeast pretreatment method for improving natural oil taste. The yeast pretreatment method comprises the following steps: mixing soybean, flour and strain powder into a yeast material, conducting thick-layer ventilation yeast production to obtain the yeast, putting the yeast...
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| creator | CHEN GUANGJIAN JIA AIJUAN ZHAO HONGJUAN LIANG ZUGEN YI XIAOHAN FU JIANGYAN YANG MINGQUAN LIANG LIANG YANG JUN WANG HONGTAO MO SIHUA |
| description | The invention discloses a yeast pretreatment method for improving natural oil taste. The yeast pretreatment method comprises the following steps: mixing soybean, flour and strain powder into a yeast material, conducting thick-layer ventilation yeast production to obtain the yeast, putting the yeast into a sunning tank, covering plastic film on the surface layer of the yeast, enabling the yeast to be in the sealed state, and stewing for 5-6 h. The invention further discloses a natural oil brewing method based on the yeast pretreatment method. The yeast is subjected to yeast stewing treatment after being discharged, autolysis of the strain can be promoted, and the enzyme content, the enzyme activity and the enzyme system types of a soy sauce mash system can be improved, so that the amino acid content of natural oil can be increased, the water activity of natural oil can be reduced, and the natural oil taste can be improved. |
| format | Patent |
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The yeast pretreatment method comprises the following steps: mixing soybean, flour and strain powder into a yeast material, conducting thick-layer ventilation yeast production to obtain the yeast, putting the yeast into a sunning tank, covering plastic film on the surface layer of the yeast, enabling the yeast to be in the sealed state, and stewing for 5-6 h. The invention further discloses a natural oil brewing method based on the yeast pretreatment method. The yeast is subjected to yeast stewing treatment after being discharged, autolysis of the strain can be promoted, and the enzyme content, the enzyme activity and the enzyme system types of a soy sauce mash system can be improved, so that the amino acid content of natural oil can be increased, the water activity of natural oil can be reduced, and the natural oil taste can be improved.</description><language>eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2016</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20160210&DB=EPODOC&CC=CN&NR=105310050A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,778,883,25551,76302</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20160210&DB=EPODOC&CC=CN&NR=105310050A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CHEN GUANGJIAN</creatorcontrib><creatorcontrib>JIA AIJUAN</creatorcontrib><creatorcontrib>ZHAO HONGJUAN</creatorcontrib><creatorcontrib>LIANG ZUGEN</creatorcontrib><creatorcontrib>YI XIAOHAN</creatorcontrib><creatorcontrib>FU JIANGYAN</creatorcontrib><creatorcontrib>YANG MINGQUAN</creatorcontrib><creatorcontrib>LIANG LIANG</creatorcontrib><creatorcontrib>YANG JUN</creatorcontrib><creatorcontrib>WANG HONGTAO</creatorcontrib><creatorcontrib>MO SIHUA</creatorcontrib><title>Yeast pretreatment method for improving natural oil taste and natural oil brewing method</title><description>The invention discloses a yeast pretreatment method for improving natural oil taste. 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The yeast is subjected to yeast stewing treatment after being discharged, autolysis of the strain can be promoted, and the enzyme content, the enzyme activity and the enzyme system types of a soy sauce mash system can be improved, so that the amino acid content of natural oil can be increased, the water activity of natural oil can be reduced, and the natural oil taste can be improved.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2016</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNi70KwkAQBq-xEPUd1gcQLoQ8gISIlZWFVmE1X_Tg_thb9fVVtLGzGhhmpuZwBBelLFABa0BUCtBrGmhMQi5kSXcXLxRZb8KekvOkrwXEcfixJ8HjXX72uZmM7AsWX87MctPt2-0KOfUomc-I0L7dVbapK2sbu67_aZ7kIjqa</recordid><startdate>20160210</startdate><enddate>20160210</enddate><creator>CHEN GUANGJIAN</creator><creator>JIA AIJUAN</creator><creator>ZHAO HONGJUAN</creator><creator>LIANG ZUGEN</creator><creator>YI XIAOHAN</creator><creator>FU JIANGYAN</creator><creator>YANG MINGQUAN</creator><creator>LIANG LIANG</creator><creator>YANG JUN</creator><creator>WANG HONGTAO</creator><creator>MO SIHUA</creator><scope>EVB</scope></search><sort><creationdate>20160210</creationdate><title>Yeast pretreatment method for improving natural oil taste and natural oil brewing method</title><author>CHEN GUANGJIAN ; JIA AIJUAN ; ZHAO HONGJUAN ; LIANG ZUGEN ; YI XIAOHAN ; FU JIANGYAN ; YANG MINGQUAN ; LIANG LIANG ; YANG JUN ; WANG HONGTAO ; MO SIHUA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN105310050A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2016</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>CHEN GUANGJIAN</creatorcontrib><creatorcontrib>JIA AIJUAN</creatorcontrib><creatorcontrib>ZHAO HONGJUAN</creatorcontrib><creatorcontrib>LIANG ZUGEN</creatorcontrib><creatorcontrib>YI XIAOHAN</creatorcontrib><creatorcontrib>FU JIANGYAN</creatorcontrib><creatorcontrib>YANG MINGQUAN</creatorcontrib><creatorcontrib>LIANG LIANG</creatorcontrib><creatorcontrib>YANG JUN</creatorcontrib><creatorcontrib>WANG HONGTAO</creatorcontrib><creatorcontrib>MO SIHUA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CHEN GUANGJIAN</au><au>JIA AIJUAN</au><au>ZHAO HONGJUAN</au><au>LIANG ZUGEN</au><au>YI XIAOHAN</au><au>FU JIANGYAN</au><au>YANG MINGQUAN</au><au>LIANG LIANG</au><au>YANG JUN</au><au>WANG HONGTAO</au><au>MO SIHUA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Yeast pretreatment method for improving natural oil taste and natural oil brewing method</title><date>2016-02-10</date><risdate>2016</risdate><abstract>The invention discloses a yeast pretreatment method for improving natural oil taste. The yeast pretreatment method comprises the following steps: mixing soybean, flour and strain powder into a yeast material, conducting thick-layer ventilation yeast production to obtain the yeast, putting the yeast into a sunning tank, covering plastic film on the surface layer of the yeast, enabling the yeast to be in the sealed state, and stewing for 5-6 h. The invention further discloses a natural oil brewing method based on the yeast pretreatment method. The yeast is subjected to yeast stewing treatment after being discharged, autolysis of the strain can be promoted, and the enzyme content, the enzyme activity and the enzyme system types of a soy sauce mash system can be improved, so that the amino acid content of natural oil can be increased, the water activity of natural oil can be reduced, and the natural oil taste can be improved.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Yeast pretreatment method for improving natural oil taste and natural oil brewing method |
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