Thick broad-bean sauce fermented by mixed pure strains and preparation method thereof

A technology of mixed fermentation and bean paste, applied in food science and other directions, to achieve the effect of improving safety, controlling potential safety hazards, and avoiding pollution

Inactive Publication Date: 2016-09-07
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problems in the natural fermentation process of traditional bean pa

Method used

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  • Thick broad-bean sauce fermented by mixed pure strains and preparation method thereof
  • Thick broad-bean sauce fermented by mixed pure strains and preparation method thereof
  • Thick broad-bean sauce fermented by mixed pure strains and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Soak the shelled dried broad bean in water for 2 hours to make the water fully swell until the section has no white hard core.

[0032] (2) Drain the soaked wet broad beans, put them in a steamer and steam until the surface layer is steamed, cover and keep for 30 minutes, then stop the fire and simmer for 10 minutes before taking out of the pot.

[0033] (3) Cool the watercress out of the pan to room temperature under sterile conditions, and inoculate the number of spores to 10 7 Aspergillus oryzae spore powder 5g of each / g, spore number is 10 7 Put 5g of Aspergillus sojae spore powder and 50g of flour per gram into 500g of watercress, and mix well.

[0034] (4) Cultivate the inoculated broad bean flaps in an incubator at 30°C for 48 hours to prepare koji;

[0035] (5) Ferment 250g of finished koji and 500mL of sterile saline with a concentration of 12w%, and ferment in a constant temperature box at 45°C for 30 days to obtain Doubanjiang.

Embodiment 2

[0037] According to the method of Example 1, just change the culture temperature of the koji (change the culture temperature from 30°C to 25°C, 28°C, 32°C and 35°C), and measure its influence on the protease activity of the koji, the results are as follows figure 1 shown.

[0038] Depend on figure 1 It can be seen that the protease activity of broad bean koji has certain changes at different temperatures, and reaches the highest at 28°C. The koji material is fluffy, uniform in color, and basically free of ammonia and other bad odors. decreasing gradually. Therefore, it is more appropriate to control the temperature of koji making at 28°C.

Embodiment 3

[0040] According to the method of Example 1, just change the culture temperature of the koji (change the culture temperature from 30°C to 28°C) and the culture time (change the culture time from 48h to 12h, 24h, 36h, 60h, 72h), and measure its pairing. The effect of trypsin activity, the results are as follows figure 2 shown.

[0041] Depend on figure 2 It can be seen that when the koji making time is 48 hours, the protease activity of broad bean koji reaches the maximum value, the koji material has no agglomeration, a large number of green-brown spores are produced on the surface, the color is uniform, the musty smell is strong, and there is basically no ammonia smell. Vitality decreased a little but basically remained stable. Therefore, the optimum time for making broad bean koji was 48 hours.

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PUM

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Abstract

The present invention discloses thick broad-bean sauce fermented by mixed pure strains and a preparation method thereof. The method consists of the following steps: firstly, water is added to soak shelled dry broad bean halves to enable the broad bean halves to be fully swollen by absorbing water until no white hard hearts appear on the fracture surfaces; then the soaked wet broad beans are drained, the drained broad beans are put into a steaming pot to be steamed until the surface layer shows gas, a lid covers the steaming pot, then fire is turned off, the broad bean halves are stewed, and the stewed broad bean halves are taken out from the pot; after the steaming of the materials, the steamed broad bean halves are cooled to a room temperature at a sterile condition, aspergillus oryzae spore powder, aspergillus sojae spore powder and flour are inoculated into the broad bean halves, and the materials are mixed well; the inoculated broad bean halves are cultured in an incubator to prepare koji; and finally the koji and sterile saline is added to conduct fermentation, and the mixture is fermented in the incubator to prepare the thick broad-bean sauce. The pure strain fermentation avoids the contamination of hybrid strains, improves the success rate of fermentation and enhances consumption safety. Besides, the fermentation only needs 20-30 d, the fermentation time is shortened, and the product is stable in quality. All the advantages indicate that the preparation method is suitable for mass production.

Description

technical field [0001] The invention belongs to the field of food fermentation technology, and in particular relates to bean paste fermented with mixed pure strains and a preparation method thereof. Background technique [0002] Doubanjiang is one of the traditional fermented soy products in my country. It mainly uses broad beans and flour as raw materials. Through the metabolism of microorganisms, the raw materials are decomposed to produce flavor substances such as alcohols, acids, and esters. Doubanjiang has a unique color, aroma, taste, shape, rich nutrition, easy to be digested and absorbed by the human body, unique flavor, and also has a variety of health care functions, and is loved by consumers. However, since bean paste is mostly fermented by natural koji making, the fermentation period is long, and the production season is very strong. Industrialization and automation have not yet been realized. The number of microorganisms and bacteria in the final product of ferm...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L11/50
Inventor 许喜林刘永琪刘云珍姜建国
Owner SOUTH CHINA UNIV OF TECH
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