Fermentation method of soybean paste

A fermentation method and soybean paste technology, which are applied in the field of fermentation engineering, can solve the problems of limited effect, reduced tyrosine concentration, easy reversion and mutation of strains, etc., and achieve the effects of mild operating conditions, simple and convenient operation, and promoting proliferation.

Active Publication Date: 2009-11-18
FOSHAN HAITIAN FLAVOURING & FOOD CO LTD +1
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  • Abstract
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  • Claims
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AI Technical Summary

Problems solved by technology

[0004] In order to reduce these white substances and ensure product quality, many studies have proposed various solutions. One is to reduce the amount of tyrosine produced by controlling the temperature, humidity and time of the koji making process. However, this method is not suitable for various conditions. The control requirements are very strict, which is usually achieved by shortening the koji making time, so it has a greater impact on the flavor quality of the soy sauce koji material, and will still be affected by post-fermentation conditions, resulting in greater difficulty in production and application; the second is By adding tyrosine to the culture medium during the step-by-step expansion of the mold to domesticate the strains, it can inhibit the synthesis of mold

Method used

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  • Fermentation method of soybean paste
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[0045] Example 1

[0046] 1) preparing soybean paste koji material, NaCl content of 10% hypertonic culture medium, high osmotic pressure resistant yeast selected from soybean paste fermented liquid, raw materials for fermentation liquid koji material;

[0047] 2) adding Aspergillus koji in the raw material for fermented liquid koji;

[0048] 3) After slant activation of hypertonicity-resistant yeast strains with hypertonic medium, carry out liquid expansion culture, and then with 10 2 The addition ratio of cfu / g fermentation broth koji material is added in step 2) to the fermentation broth koji raw material added with Aspergillus koji to make koji, and after the koji making is completed, 1.5 times the weight of the fermentation broth koji is mixed with brine, Stir and ferment to obtain a bacterial concentration of 10 4 cfu / mL fermentation broth;

[0049] 4) mixing fermented liquid and brine in a weight ratio of 1:2 to obtain mixed brine;

[0050] 5) Mix the mixed brine and b...

Example Embodiment

[0053] Example 2

[0054] 1) preparing soybean paste koji material, NaCl content is 1% hypertonic culture medium, the high osmotic pressure resistant Pediococcus halophilus screened out from soybean paste fermented liquid, raw material for fermentation liquid koji material;

[0055] 2) adding Aspergillus koji in the raw material for fermented liquid koji;

[0056] 3) After the high osmotic pressure-resistant Pediococcus halophilus is activated by the slant with the hypertonic medium, carry out liquid expansion culture, and then use 10 7 The addition ratio of cfu / g fermentation broth koji raw materials is added in step 2) in the fermentation broth koji raw materials added with Aspergillus koji to make koji, and after the koji-making is completed, a brine of 2 times the weight of the fermentation broth koji is added, Stir and ferment to obtain a bacterial concentration of 10 6 cfu / mL fermentation broth;

[0057] 4) mixing fermented liquid and brine by weight ratio of 1:10 to ...

Example Embodiment

[0061] Example 3

[0062] 1) prepare soybean paste koji material, NaCl content of 10% hypertonic culture medium, Candida tropicalis, and raw materials for fermentation broth koji material;

[0063] 2) adding Aspergillus koji in the raw material for koji;

[0064] 3) After the hypertonicity-resistant Candida tropicalis is activated with a slant in a hypertonic medium, the liquid is expanded and cultured, and then with 10 6 The addition ratio of cfu / g fermentation broth koji raw materials is added in step 2) to the fermentation broth koji raw materials added with Aspergillus koji to make koji, and 2.5 times the weight of the fermented broth koji is mixed with brine after the koji-making is completed, Stir and ferment to obtain a bacterial concentration of 10 5 cfu / mL fermentation broth;

[0065] 4) mixing fermented liquid and brine in a weight ratio of 1:2 to obtain mixed brine;

[0066] 5) Mix the mixed brine and the koji material in a weight ratio of 5:2, mix the koji mate...

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Abstract

The invention discloses a fermentation method of soybean paste. The method comprises the following steps of: 101) preparing osmophilic active microorganism, hyperosmotic culture medium, soybean paste material and fermentation liquor material; 102) adding aspergillus mother culture into the fermentation liquor material; 103) carrying out spread cultivation to the osmophilic active microorganism with the hyperosmotic culture medium, adding the maturely cultured osmophilic active microorganism into the fermentation liquor material, in which aspergillus mother culture is added, so as to perform starter propagation, and then adding brine to perform fermentation, thus obtaining fermentation liquor, wherein the adding ratio of the osmophilic active microorganism is 10cfu/g to 10cfu/g fermentation liquor material, and the adding weight of the brine is 1.5 to 3 times of the total weight of the fermentation liquor material; 104) mixing the fermentation liquor with the brine to obtain mixohaline; 105) adding the mixohaline into soybean paste material, and carrying out stirring and fermentation; and 106) obtaining the soybean paste after fermentation. The method can prevent tyrosine white material from precipitation, the efficiency is high, and simultaneously, the flavor of the soybean paste is not influenced.

Description

technical field [0001] The invention belongs to the field of fermentation engineering, and in particular relates to a fermentation method of soybean paste. Background technique [0002] Soybean paste refers to a type of food made from soybeans, flour or wheat as the main raw materials, after a series of pretreatments, and then microbial fermentation. The common types of soybean paste include black bean sauce, soybean paste, etc., which are widely concerned and loved by consumers because of their unique flavor, rich nutrition and delicious taste. However, during the fermentation and processing of soybean paste, it is often found that some white substances, in the form of granules or flakes, are produced and adhered to the soybean grains, which become sensory defects in the production of soybean paste and seriously affect the production of these products and sales. [0003] After testing, it was found that these white substances are amino acid crystals mainly composed of tyr...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/202A23L27/60A23L11/20
Inventor 黄文彪范蕴莹陈志锋张军涛
Owner FOSHAN HAITIAN FLAVOURING & FOOD CO LTD
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