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Novel bean sprout production process

A production process and technology of sprouts, applied in the field of new sprouts production technology, can solve the problems of unstable quality, long production cycle, unfavorable large-scale industrial production, etc.

Inactive Publication Date: 2014-06-11
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fermentation cycle generally takes 4-6 months. The traditional Yibin sprouts have a long fermentation production cycle and unstable quality, which is not conducive to large-scale industrial production. Different yeasts have different flavors and nutrients produced by their metabolism.

Method used

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  • Novel bean sprout production process
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  • Novel bean sprout production process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0159] Sample 1 and sample 2 of the bean sprouts obtained by using the traditional fermentation process and the enhanced fermentation process with 1:1 compatibility of working strains of AN:AE respectively. The sensory evaluation, physical and chemical comparison, organic acid content and volatile substance content comparison of the two product samples 1 and 2 are as follows:

[0160] Table 13 Sensory evaluation results

[0161]

[0162] Table 14 physical and chemical indicators

[0163]

[0164] Table 15 Content of organic acids in samples (unit: mg / g)

[0165]

[0166] Table 16 Flavor components of different Yibin sprouts

[0167]

[0168]

[0169] From the comparison of the above indicators, it can be seen that in sample 2, not only the content of esters is the most and the taste is good, but also the types and total content of volatile flavor substances are the most, which constitutes the unique flavor of high-quality Yibin sprouts, and its flavor substanc...

Embodiment 2

[0173] Sample 1, sample 2, sample 3 and sample 4 of bean sprouts obtained by traditional fermentation process and AN:AE 1:1, 1:2, 2:1 compatible working strains intensified fermentation process respectively. The comparison of the volatile substance content of the four products is as follows:

[0174] Table 17 Flavor components list of different Yibin sprouts

[0175]

[0176]

[0177] From the comparison of the above indicators, it can be seen that in sample 2, not only the content of esters is the most and the taste is good, but also the types and total content of volatile flavor substances are the most, which constitutes the unique flavor of high-quality Yibin sprouts, and its flavor substances are mainly There are 3,7-dimethyl-1,6-octadien-3-ol, ethyl palmitate, ethyl linoleate, ethyl linolenate, anethole, phenylethanol, 4-terpene alcohol , methyl linolenate, isoamyl formate, 2-butanol, α-terpineol, allyl isothiocyanate, ethyl stearate, etc., while the samples of oth...

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Abstract

The invention belongs to the technical field of bean sprout preparation methods, and in particular relates to a novel bean sprout production process. The process adopts an artificially inoculated and selected composite strain, which is prepared from lactobacilli and orange red yellow yeast in the ratio of (1-2):(1-2) in weight percent, wherein the inoculum size of the strain is 0.9-1.1% of the mass content of input bean sprout. By adopting the process, the fermentation time can be reduced by about 2 months, and the produced ester content is highest, and the variety and total content of volatile fragrant substances are largest, so that the Yibin bean sprout is richer in mouthfeel, and heavier in fragrance.

Description

technical field [0001] The invention belongs to the technical field of production methods of bean sprouts, and specifically relates to shortening the fermentation time by about 2 months, producing the most esters, and the most types and total content of volatile aroma substances, which can improve the taste of Yibin bean sprouts A new production process of bean sprouts that is fuller and more fragrant. Background technique [0002] Yibin sprouts, "Fuling mustard", "Nanchong winter vegetables" and "Neijiang kohlrabi" are known as the four major pickled vegetables in Sichuan and have a long history. Yibin sprouts are favored by consumers because of their unique style and excellent quality of "fragrant, sweet, crisp, tender and fresh". [0003] At present, Yibin sprouts are mainly produced by the traditional natural fermentation method. The sprouts are stored in fermentation tanks or ceramic altars, and fermented by working strains such as lactic acid bacteria and yeast. In t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 左勇鞠帅边名鸿叶阳刘利平刘川秀
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING