Fermentation method of soybean paste

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...

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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 tyrosine carboxypeptidase, reduce the ability to decompose tyrosine in the post-fermentation process, and reduce the fermentation rate. The concentration of tyrosine in the system, but this method requires a long period of strain domestication first, which is time-consuming and low in efficiency, and the strain is prone to reversion and variation after use, and the effect is not good; the third is to adjust the post-fermentation process, For example, methods such as salt-free fermentation, acid-adjusting fermentation or addition of surfactants are used to prevent the production of tyrosine crystals, but these methods have limited effects and have a greater impact on the flavor of soybean paste, and the addition of too much surfactant is still There are food safety hazards

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