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Fast after-ripening fermentation technology based on mucor fermented soybean characteristic flavor

A post-ripening fermentation, mucor-type technology, applied in food science and other directions, to achieve the effect of simple and easy method, shortening fermentation cycle, and improving characteristic flavor

Active Publication Date: 2016-02-03
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Improving product quality and shortening the fermentation period by adopting inoculation strengthening mode has been applied in many fermented condiments, but it has not been reported in Douchi

Method used

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  • Fast after-ripening fermentation technology based on mucor fermented soybean characteristic flavor
  • Fast after-ripening fermentation technology based on mucor fermented soybean characteristic flavor
  • Fast after-ripening fermentation technology based on mucor fermented soybean characteristic flavor

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0018] Example 1: Douchi fermented and aged for 2 years (naturally matured Douchi)

[0019] Bean selection: soybeans are used as raw materials, and soybeans require full grains. Soaking: Soak soybeans in water for 5-6 hours and drain. Cooking: The drained soybeans are steamed at 121°C for 30 minutes. Cooling inoculation: After the cooked soybeans are cooled to 40°C, inoculate 0.5% Mucor koji according to the mass of soybeans, and cultivate them at 10-15°C for 7 days to make tempeh koji. Mixing material: After making the koji, add 12% NaCl, 3% edible starch and 5% white wine according to the quality of the koji. Post-ripening fermentation: put the mixed koji into a sealed container, and naturally ferment and age for 2 years.

example 2

[0020] Example 2: Douchi fermented for 30 days (enhanced fermented Douchi)

[0021] Bean selection: soybeans are used as raw materials, and soybeans require full grains. Soaking: Soak soybeans in water for 5-6 hours and drain. Cooking: The drained soybeans are steamed at 121°C for 30 minutes. Cooling inoculation: After the cooked soybeans are cooled to 40°C, inoculate 0.5% Mucor koji according to the mass of soybeans, and cultivate them at 10-15°C for 7 days to make tempeh koji. Mixing material: After making the koji, add 12% NaCl, 3% edible starch and 5% white wine according to the quality of the koji. Fermentation after inoculation of salt-tolerant microorganisms: the koji base (calculated as 1000g) mixed with the ingredients was simultaneously inserted into Luxie yeast CGMCC3791 (2.3×10 6 CFU / g), Candida CGMCC3790 (4.7×10 7 CFU / g) and tetradococcus halophilus CGMCC3792 (4.3×10 7 CFU / g), and fermented at 40°C for 30 days.

example 3

[0022] Example 3: Comparison of Volatile Components of Naturally Ripened and Fortified Fermented Douchi

[0023] A total of 8 types of volatile compounds were detected by headspace solid-phase microextraction and gas chromatography-mass spectrometry for naturally mature and enhanced fermented tempeh. Among them, there are small differences in the contents of acids, esters and heterocyclic compounds between the two kinds of tempeh, while the alcohols, aldehydes, phenols, ketones, pyrazines and furans that have a greater contribution to the characteristic flavor of tempeh Compounds were not significantly different ( figure 1 ).

[0024] Eight volatile components that contributed to the characteristic flavor of Douchi were selected for odor activity value analysis (OAV), and the results are shown in Table 1. Among them, the OAV of ethyl linoleate, which imparts sweet and oily flavor to tempeh, was the largest, and the OAV of natural ripening and enhanced fermentation were 771....

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Abstract

Belonging to the field of food fermentation, the invention discloses a fast after-ripening fermentation technology based on mucor fermented soybean characteristic flavor. The steps include: soybean washing, soaking, cooking, inoculation and starter making, material mixing, inoculation of salt tolerant microorganisms and after fermentation. Through the use of pure strain starter making primary fermentation is employed to improve the metabolic enzyme activity of fermented soybean starter, at the after fermentation stage, salt tolerant microorganisms (Saccharomyces rouxii CGMCC 3791, Candida CGMCC 3790 and Tetragenococcus halophilus CGMCC 3792) are added simultaneously to improve the characteristic flavor of fermented soybeans, and heat preservation fermentation is carried out to shorten the after fermentation time. The method has the advantages of shortening the fermentation period and improving the flavor quality of fermented soybeans. The study result provides a new technical thinking for strengthening the traditional fermented food process.

Description

technical field [0001] The invention relates to a rapid post-ripening fermentation technology based on the characteristic flavor of mucor-type fermented soy beans, belonging to the field of food fermentation. Background technique [0002] Douchi is a traditional condiment with national characteristics in my country and has a long production history. In recent years, research on the nutritional components and physiological functions of Douchi has become a hot spot, and functional properties such as anti-oxidation, lowering blood pressure and helping diabetes control have been reported. At the same time, the unique flavor of tempeh is also one of the reasons why it is favored by consumers. Douchi can be divided into Mucor-type Douchi, Aspergillus-type Douchi, bacterial-type Douchi and Rhizopus-type Douchi according to different types of microorganisms. There are great differences in flavor substances and tastes of different types of Douchi. [0003] The traditional fermented...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L11/50
Inventor 周荣清何桂强张立强黄钧吴重德
Owner SICHUAN UNIV
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