Broad-bean chili sauce maturity-promotion and aroma-enhancement fermentation bacterium agent and preparation method thereof

A kind of technology of bean chili sauce and fermented bacterial agent, which is applied to the preparation of the fermented bean curd agent for promoting ripening and increasing aroma of bean chili sauce. Unstable song quality and other problems, to achieve the effect of improving product quality, shortening production cycle, and easy operation

Active Publication Date: 2014-10-01
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production process of traditional bean chili sauce (broad bean watercress, soaking, steaming and wrapping in flour for natural enrichment or pure bacteria inoculation to make koji, broad bean koji plus salt water to make fermented grains, outdoor tile vats exposed to the sun and night dew or large pond insulation fermentation, original watercress juice and pickled peppers Mixing uncooked grains, outdoor tile vats exposed to the sun and night dew, or large ponds for heat preservation) labor intensity is high,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] Example 1

[0025] A preparation method of fermented inoculum for accelerating ripening and flavoring of bean curd sauce, comprising the following steps:

[0026] (1) Multiplication and cultivation:

[0027] Bacillus pumilus ( Bacillus pumilus ) ACCC10615 (from the China Agricultural Microbial Culture Collection and Management Center) passed the activation test and was inoculated in a nutrient broth medium at 37°C, cultivated for 24 hours, and the colony count reached 10 6 -10 9 At cfu / mL, centrifuge to collect the precipitate, and distilled water to elute the precipitate 2-4 times to prepare resting cells;

[0028] Lactobacillus fermentum ( L. fermentum ) CCTCCM87079 (from the Chinese Type Culture Collection) and Lactobacillus bifermentum ( L. bifermentans) CGMCC1.1876 (from JCM Japan Culture Collection of Microorganisms), after passing the activation test, inoculate it in MRS liquid medium at 42℃, cultivate for 36h, and the colony count reaches 10 6 -10 9 At cfu / mL, centrif...

Example Embodiment

[0038] Example 2

[0039] A preparation method of fermented inoculum for accelerating ripening and flavoring of bean curd sauce, comprising the following steps:

[0040] (1) Multiplication and cultivation:

[0041] Bacillus pumilus ( Bacillus pumilus ) ACCC10615 (from the China Agricultural Microbial Culture Collection and Management Center) passed the activation test and was inoculated in a nutrient broth medium at 35°C, cultivated for 24 hours, and the colony count reached 10 6 -10 9 At cfu / mL, centrifuge to collect the precipitate, and distilled water to elute the precipitate 2-4 times to prepare resting cells;

[0042] Lactobacillus fermentum ( L. fermentum ) CCTCCM87079 (from the Chinese Type Culture Collection) and Lactobacillus bifermentum ( L. bifermentans) CGMCC1.1876 (from JCM Japan Culture Collection of Microorganisms), after passing the activation test, inoculate it in MRS liquid medium at 40℃, cultivate for 36h, and the colony count reaches 10 6 -10 9 At cfu / mL, centrif...

Example Embodiment

[0052] Example 3

[0053] A preparation method of fermented inoculum for accelerating ripening and flavoring of bean curd sauce, comprising the following steps:

[0054] (1) Multiplication and cultivation:

[0055] Bacillus pumilus ( Bacillus pumilus ) ACCC10615 (from the China Agricultural Microbial Culture Collection and Management Center) passed the activation test and inoculated in a nutrient broth medium at 36°C, cultivated for 24 hours, and the colony count reached 10 6 -10 9 At cfu / mL, centrifuge to collect the precipitate, and distilled water to elute the precipitate 2-4 times to prepare resting cells;

[0056] Lactobacillus fermentum ( L. fermentum ) CCTCCM87079 (from the Chinese Type Culture Collection) and Lactobacillus bifermentum ( L. bifermentans) CGMCC1.1876 (from JCM Japan Culture Collection of Microorganisms), after passing the activation test, inoculate it in MRS liquid medium at 41℃, cultivate for 36 hours, and the colony count reaches 10 6 -10 9 At cfu / mL, centri...

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Abstract

The invention discloses a broad-bean chili sauce maturity-promotion and aroma-enhancement fermentation bacterium agent and a preparation method thereof. The preparation method comprises the following steps: performing propagation culture on bacillus pumilus, lactobacillus fermentum, lactobacillus bifermentans, saccharomyces rouxii and aspergillus oryzae; mixing, inoculating to a sterilization matrix carrier culture medium by 4%-8%, and culturing at 32 DEG C for 48 hours, wherein the colony count is 108-1,010cfu/mL; after the fermentation is finished, adding 6%-10% of sucrose, 1%-5% of gelatin and 2%-5% of glycerin as heat-resistant protectants, flatly laying on a thin layer, performing far-infrared drying at 50-60 DEG C for 2-3 hours, and packaging in vacuum. According to the fermentation bacterium agent, the maturity promotion, aroma enhancement and fermentation of broad-bean chili sauce are enhanced and the quality of the broad-bean chili sauce is stabilized and improved.

Description

technical field [0001] The invention relates to the field of food biotechnology, in particular to a fermented bacterium for promoting ripening and increasing aroma in bean chili sauce, and also relates to a preparation method of the fermenting bacterium for promoting ripening and increasing aroma in bean chili sauce. [0002] Background technique [0003] Fermented food, due to the high nutritional value and physiological functions endowed by microbial biochemical improvement, has gradually become a global trend food, accounting for 30-40% of the world's dietary consumption, and is increasingly valued by countries all over the world. Broad-bean sauce, as a unique fermented condiment unique to China, originated in Sichuan folk and has a production history of nearly 300 years. [0004] Douban products can be divided into two categories: sweet douban (without chili pepper) and spicy douban (with chili added). Among them, douban chili sauce or broad bean chili sauce is characte...

Claims

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Application Information

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IPC IPC(8): A23L1/24C12N1/14C12N1/16C12N1/20C12R1/08C12R1/225C12R1/69C12R1/645A23L27/60
CPCA23L11/50C12N1/14C12N1/20
Inventor 曾海英秦礼康杨成友贺圣凌
Owner GUIZHOU UNIV
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