http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109497499-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 |
| filingDate | 2018-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109497499-B |
| titleOfInvention | Mulberry soy sauce |
| abstract | The mulberry soy sauce provided by the invention has nutritional ingredients of mulberries, is purple-red-brown in color and luster, has strong sauce fragrance and ester fragrance and strong mulberry fragrance, is delicious and mellow in taste, is fresh and sweet, is light in salty taste, unique in style and rich in nutrition, and adds a new variety for soy sauce families. Compared with the traditional high-salt dilute soy sauce, the koji mold adopts three strains of aspergillus oryzae, aspergillus niger and monascus purpureus, so that the enzyme system is enriched, and the activity of starter-making protease, the activity of saccharifying enzyme and the value of monascus pigment are improved; when high-salt fermentation is carried out, a proper proportion of zygosaccharomyces rouxii and ester-producing saccharomyces cerevisiae LML001 is added, and warm brewing is carried out at the temperature of 30 ℃, so that the fermentation and aroma-producing capability of the saccharomycetes can be effectively improved, and the fermentation time is shortened. The organic acid produced by fermentation of lactobacillus FJ001 is combined with alcohol produced by metabolism of yeast to produce ester, which further imparts a thick taste to soy sauce. |
| priorityDate | 2018-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 151.