Method for preparing flavor base material by double-strain synergistic fermentation of perilla meal

Abstract

The invention relates to a method for preparing a flavor base material by double-strain synergistic fermentation of perilla meal. The method comprises the following steps: (1) soaking in normal temperature water to make the perilla meal and bran completely immersed in water, draining off water of soaked raw materials after soaking for 0.5 to 1 hour, placing in an autoclave, carrying out cooking sterilization at the temperature of 121 DEG C for 20 to 30 minutes, when the materials are cooled to the room temperature, inoculating the double strains of Aspergillus niger and Aspergillus oryzae of which the inoculation amounts are 0.2 to 0.5%, and then fully and uniformly mixing the raw materials with the double strains; (2) putting the inoculated leaven materials in a constant-temperature ventilation incubator to be cultured, turning the leaven materials for two times during the culture process, and culturing for 24 to 48 hours to obtain the finished leaven materials, putting the prepared leaven materials in a fermentation tank, adding saline water and fermenting; (3) after the fermentation is finished, filtering to obtain the flavor base material. The flavor base material prepared by fermentation is natural in flavor and coordinated, fine and smooth and mellow and full-bodied in taste.

Description

technical field

[0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to a method for synergistically fermenting perilla dregs with dual strains of Aspergillus oryzae and Aspergillus niger to prepare flavor base material. Background technique

[0002] Perilla meal is the main by-product after perilla seed oil is extracted from perilla seeds, which is the oil-pressing residue. The perilla meal contains vegetable protein, and the protein content in the degreased meal is 28% to 45%, which is relatively high and has no toxic or harmful substances, and contains various active ingredients beneficial to human health. Compared with foreign countries, the utilization of perilla meal in my country is still in its infancy, so it is necessary to increase investment in the development of perilla meal reuse and deep processing.

[0003] Microbial fermentation is the process of using microorganisms to transform raw materials into products...

Examples

Embodiment 1

[0026] A method for preparing a taste base material by synergistically fermenting perilla dregs with two strains, comprising the following steps:

[0027] Weigh 50kg of fermented perilla meal and 50kg of bran, mix the two evenly and immerse them in water, soak for 0.5 hours and then drain. Put the fermentation raw materials in an autoclave, cook at 121° C. for 30 minutes, and then place the raw materials at room temperature for cooling. Weigh 200g of Aspergillus oryzae and 100g of Aspergillus niger respectively, mix them evenly, inoculate them in the material and stir together until they are evenly mixed.

[0028] Put the inoculated koji material in a ventilated incubator with a constant temperature of 30°C for cultivation, keep the humidity at 85%, turn over the koji twice at 24 hours and 36 hours, when the koji material turns uniform light yellow-green, it is the finished koji . Put the prepared koji material into a fermenter, mix with the same weight of 12% salt water acc...

technical field

[0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to a method for synergistically fermenting perilla dregs with dual strains of Aspergillus oryzae and Aspergillus niger to prepare flavor base material. Background technique

[0002] Perilla meal is the main by-product after perilla seed oil is extracted from perilla seeds, which is the oil-pressing residue. The perilla meal contains vegetable protein, and the protein content in the degreased meal is 28% to 45%, which is relatively high and has no toxic or harmful substances, and contains various active ingredients beneficial to human health. Compared with foreign countries, the utilization of perilla meal in my country is still in its infancy, so it is necessary to increase investment in the development of perilla meal reuse and deep processing.

[0003] Microbial fermentation is the process of using microorganisms to transform raw materials into products...

Examples

Embodiment 1

[0026] A method for preparing a taste base material by synergistically fermenting perilla dregs with two strains, comprising the following steps:

[0027] Weigh 50kg of fermented perilla meal and 50kg of bran, mix the two evenly and immerse them in water, soak for 0.5 hours and then drain. Put the fermentation raw materials in an autoclave, cook at 121° C. for 30 minutes, and then place the raw materials at room temperature for cooling. Weigh 200g of Aspergillus oryzae and 100g of Aspergillus niger respectively, mix them evenly, inoculate them in the material and stir together until they are evenly mixed.

[0028] Put the inoculated koji material in a ventilated incubator with a constant temperature of 30°C for cultivation, keep the humidity at 85%, turn over the koji twice at 24 hours and 36 hours, when the koji material turns uniform light yellow-green, it is the finished koji . Put the prepared koji material into a fermenter, mix with the same weight of 12% salt water acc...