Manufacturing method for bacterial type fermented black bean direct vat set fermentation agent

Abstract

The invention describes a manufacturing method for bacterial type fermented black bean direct vat set (DVS) fermentation agent, and belongs to the technical field of biology. The microencapsulated bacterial type fermented black bean DVS fermentation agent is manufactured by the following steps: preparing a bacillus-rich fermentation broth by ventilating or stirring for cultivation of bacillus subtilis subsp subtilis through a potato liquid medium at 38-42 DEG C for 72-84h; adding a composite drying protecting agent composed by trehalose and skim milk with a final concentration of 6-10%; spray-drying at an inlet temperature of 130-160 DEG C and an outlet temperature of 55-65 DEG C; and vacuum-packing with aluminum foil bags. The present invention realizes the production of high vitality fermentation agents by the spray-drying method. Compared with the freeze-drying method, the spray-drying method is conducive to large-scale production, and the energy consumption is lower. The number of viable cells in the agent is large, and the viable cells remain 90% after preservation at room temperature for 5 years. The method can be used for industrial production or home-made type of bacterial type fermented black bean, the fermentation process is simplified, standardized production of bacterial type fermented black bean of conventional type is realized, and quality and safety are ensured.

Description

technical field [0001] The invention relates to a preparation method of a bacterial fermented fermented soya bean direct-throwing bacterial agent, which belongs to the field of biotechnology. Background technique [0002] Douchi was first created in China, and its original name was "You Shu". According to the "History of Chinese Chemistry", "You Shu" means that soybeans are cooked and fermented in a claustrophobic manner, and it was later renamed Chi. Douchi in my country can be divided into two categories: fungal Douchi and bacterial Douchi. Bacterial tempeh uses Bacillus subtilis to propagate on steamed soybeans at a higher temperature, and produces a food with unique flavor with the help of its strong protease. Its biggest feature is that it produces viscous substances and can be drawn. Chinese fermented soya bean is a traditional Chinese medicine in traditional Chinese medicine, and it is also a traditional fermented soybean food. It is designated as the first batch of ...

AI Technical Summary

Problems solved by technology

However, many fermented soy varieties are preserved with high salt and can only be eaten as seasoning; and traditional fermentation uses natural fermentation, with different st