Preparation method and application of microbial agent composition for enhancing secondary fermentation of bean paste

Abstract

The invention relates to the field of bioengineering, in particular to a preparation method and an application of a microbial agent composition for enhancing secondary fermentation of a bean paste. The microbial agent composition consists of a saccharomycetes agent, an aspergillus oryzae agent and a pleospora agent; and the three microbial agents are prepared, and then the prepared microbial agents are mixed with the secondary-fermented bean paste, so as to promote the secondary fermentation of the bean paste. The whole process of the preparation method of the microbial agent composition provided by the invention is applicable to continuous industrial production; by-products (chili and radix platycodonis), from the production of Pixian bean paste, are comprehensively utilized; a production cycle can be shortened by 6 months, the content of amino nitrogen can be improved by 20% and the content of volatile aroma-producing components can be improved by more than 3 times (the contents of total ester, total acid and total aldehyde); by inoculating aflatoxin B1 with the saccharomycetes agent at a production peak (after being fermented for 30-60 days), an ester producing and aroma generating process can be enhanced, the metabolism of aspergillus flavus and partial aspergillus parasiticus can be competitively inhibited and the content of the aflatoxin B1 can be reduced, and the content of the aflatoxin B1 is lower than 0.5ppm, so that food safety is enhanced.

Description

technical field [0001] The invention relates to the field of bioengineering, and relates to a preparation method and application of a composition for strengthening watercress post-fermentation bacterial agents. Background technique [0002] Pixian Douban is a traditional fermented food in China. It has a history of more than 300 years and is listed as China's intangible cultural heritage. Pixian Douban not only has a unique production process, but also is unique among Chinese sauce products with its spicy and mellow taste, sticky velvet, bright red palm oil, and strong sauce. It can be called the soul of Sichuan cuisine. By the end of 2015, the brand value of "Pixian Douban" had reached 60.716 billion yuan, ranking first in the country as "processed food geographical indication products". In most countries and regions, foreign exchange earning exceeds 40 million US dollars. [0003] The production of Pixian Douban includes two stages of pre-fermentation and post-ripening f...

AI Technical Summary

Problems solved by technology

However, because the production of Pixian Douban in the post-fermentation stage is in an open environment, there are still a large number of environmental microorganisms participating in the fermentation process during the post-fermentation period of "sun-exposed and night-dew" for at least half a year to more than two years, which not only determines the quality of Pixian Douban The unique composition and flavor characteristics also have huge food safety risks, such as Mucor and Penicillium will produce musty odor, toxin-producing Aspergillus flavus and some Aspergillus parasiticus may also produce aflatoxin B 1 , causing major food safety hazards

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