Low-salt and multi-strain segmented fermentation process for fermented soya beans

Abstract

The invention provides a low-salt and multi-strain segmented fermentation process for fermented soya beans. The low-salt and multi-strain segmented fermentation process comprises the following steps: selecting soy beans; immersing; cooking; inoculating and carrying out starter propagation; carrying out primary fermentation; inoculating a yeast and carrying out secondary fermentation to obtain a finished product. With the adoption of the low-salt and multi-strain segmented fermentation process, a process method for carrying out segmented fermentation after the starter propagation and adding microorganisms to increase the aroma is applied to the fermentation production of the fermented soya bean; pure strains are used for carrying out the starter propagation so as to improve the protease activity of a bean starter; the salt-free health-insulation fermentation is used for improving the content of amino acid nitrogen and shortening the time spent on the primary fermentation; in the secondary fermentation process, zygosaccharomyces rouxii is added to increase the aroma of the fermented soya beans and shorten the secondary fermentation time; a product not only has the unique aroma of the fermented soya beans, but also has the rich mellow flavor, sauce flavor and ester flavor; the mass percentage of the amino acid nitrogen of the product reaches 0.81g / 100g and the mass percentage of the salt of the product is about 8g / 100g and is reduced by more than 47.78% when being compared with that of conventional fermented soya beans (more than 12%); the fermentation time lasts for 19 days and is shortened by 3-6 days.

Description

technical field [0001] The invention belongs to a food processing technology, in particular to a low-salt multi-strain staged fermentation technology of tempeh. Background technique [0002] Douchi is made from soybean or soybean as the main raw material, using Mucor, Aspergillus or bacterial protease to decompose soybean protein. When it reaches a certain level, add salt, add wine, dry and other methods to inhibit the activity of enzyme and delay the fermentation process. become. There are many kinds of fermented soya bean, which can be divided into black fermented soya bean and yellow fermented soya bean according to processing raw materials, and can be divided into salty fermented soya bean and light fermented soya bean according to taste. [0003] Douchi originated in my country and is a traditional fermented food made from soybeans through microbial fermentation. According to the different microorganisms used in koji making, Douchi can be divided into Mucor-type Douchi...

AI Technical Summary

Problems solved by technology

At present, domestic Mucor-type tempeh is mainly focused on the research of koji making technology, which shortens the fermentation time to a certain extent, but shortening the fermentation time will easily lead to insufficient aroma.

The traditional Mucor-type Douchi is an open natural koji making process, which not only has a long production cycle (3-6 months), but also has a high salt content (above 12%), which affects the production and sales of Douchi