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A rapid post-ripening fermentation method based on the characteristic flavor of Mucor-type tempeh

A post-ripening fermentation and mucormycotic technology, which is applied in the direction of food science to achieve the effect of improving the characteristic flavor, shortening the fermentation cycle, and the method is simple and easy

Active Publication Date: 2019-03-01
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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  • A rapid post-ripening fermentation method based on the characteristic flavor of Mucor-type tempeh
  • A rapid post-ripening fermentation method based on the characteristic flavor of Mucor-type tempeh
  • A rapid post-ripening fermentation method based on the characteristic flavor of Mucor-type tempeh

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0017] Example 1: Tempeh aged for 2 years by natural fermentation (naturally mature tempeh)

[0018] Bean selection: Soybeans are used as raw materials, and soybeans are required to be full of particles. Soaking: Soak soybeans in water for 5-6 hours and drain. Cooking: Drained soybeans were steamed at 121°C for 30 min. Cooling inoculation: After the cooked soybeans are cooled to 40°C, inoculate 0.5% of Mucor koji according to the mass of soybeans, and cultivate at 10-15°C for 7 days to make fermented fermented fermented koji blanks. Mixing materials: After making the koji blank, add 12% NaCl, 3% edible starch and 5% white wine according to the quality of the koji blank. Post-ripening fermentation: Put the mixed koji into an airtight container, and naturally ferment and age for 2 years.

example 2

[0019] Example 2: Tempeh with enhanced fermentation and heat preservation for 30 days (enhanced fermented tempeh)

[0020] Bean selection: Soybeans are used as raw materials, and soybeans are required to be full of particles. Soaking: Soak soybeans in water for 5-6 hours and drain. Cooking: Drained soybeans were steamed at 121°C for 30 min. Cooling inoculation: After the cooked soybeans are cooled to 40°C, inoculate 0.5% of Mucor koji according to the mass of soybeans, and cultivate at 10-15°C for 7 days to make fermented fermented fermented koji blanks. Mixing materials: After making the koji blank, add 12% NaCl, 3% edible starch and 5% white wine according to the quality of the koji blank. Fermentation after inoculation with salt-tolerant microorganisms: the mixed koji blanks (calculated as 1000g) are simultaneously inoculated into the yeast CGMCC 3791 (2.3×10 6 CFU / g), Candida CGMCC 3790 (4.7×10 7 CFU / g) and Tetraphylococcus halophilus CGMCC 3792 (4.3×10 7 CFU / g), f...

example 3

[0021] Example 3: Comparison of volatile components of naturally matured and fortified fermented tempeh

[0022] Eight types of volatile compounds were detected by headspace solid-phase microextraction and gas chromatography-mass spectrometry for naturally matured and enhanced fermented tempeh. Among them, the contents of acids, esters and heterocyclic compounds in the two kinds of tempeh have little difference, while alcohols, aldehydes, phenols, ketones, pyrazines and furans which have a greater contribution to the characteristic flavor of tempeh Compounds were not significantly different ( figure 1 ).

[0023] Eight volatile components that contribute to the characteristic flavor of tempeh were selected for odor activity value analysis (OAV), and the results are shown in Table 1. Among them, the OAV of ethyl linoleate, which imparted the sweet and oily flavor of tempeh, was the largest, and the OAVs of natural ripening and intensive fermentation were 771.9 and 722.9, res...

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Abstract

The invention discloses a rapid post-ripening fermentation method based on the characteristic flavor of mucor-type tempeh, which belongs to the field of food fermentation. The steps of the invention include: washing beans, soaking, steaming, inoculating koji making, mixing materials, inoculating salt-tolerant microorganisms and then fermenting. The metabolic enzyme activity of Douchi koji was improved by using pure strains of fermentation before koji making, and adding salt-tolerant microorganisms (Ruxieri CGMCC 3791, Candida CGMCC 3790 and halophilic Tetradendococcus CGMCC 3792) at the same time in the post-fermentation stage to improve The characteristic flavor of fermented soya bean, and keep warm to ferment to shorten the post-fermentation time. This method has the advantages of shortening the fermented soya bean fermentation cycle and improving the flavor quality of fermented soya bean. This research result provides a new technical idea for strengthening the process of traditional fermented food.

Description

technical field [0001] The invention relates to a rapid post-ripening fermentation method based on the characteristic flavor of mucor-type tempeh, and belongs to the field of food fermentation. Background technique [0002] Tempeh is a traditional condiment with national characteristics in my country and has a long history of production. In recent years, research on the nutritional components and physiological functions of tempeh 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. Tempeh can be divided into Mucor-type, Aspergillus-type, bacterial-type and Rhizopus-type according to different types of microorganisms. Different types of tempeh have great differences in flavor and taste. [0003] Traditional fermented fermented fermented fermented fermented fermented fermented fe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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