Production method of fermentation type pleurotus eryngii soybean sauce

Abstract

The invention provides a production method of a fermentation type pleurotus eryngii soybean sauce. The production method comprises the following steps of cutting fresh pleurotus eryngii into pleurotus eryngii dices, performing moderate drying at 60 DEG C, performing high-temperature cooking, and performing cooling so as to obtain cooked pleurotus eryngii dices; inoculating the cooked pleurotus eryngii dices with aspergillus oryzae effective spores, wherein the inoculum concentration is 0.03-0.035%, performing uniform mixing to obtain a mixture A, spreading the mixture A to form a pleurotus eryngii dice layer with the thickness being 1.0cm, and performing constant-temperature yeast making for 94-100h so as to obtain pleurotus eryngii koji; mixing 4-5 parts of pleurotus eryngii koji with 10 parts of soybean koji, adding 10 parts of a salt solution with temperature being 46 DEG C and mass concentration being 15%, performing uniform mixing to obtain a mixture B, and performing heat-preservation fermentation at 43-46 DEG C for 10 days; and after the fermentation is completed, adding 0.020wt% of epsilon-polylysine hydrochloride, and performing sterilization at 115-121 DEG C for 10-20min. The sense organ and the physical and chemical indexes of the fermentation type pleurotus eryngii soybean sauce conform to the international standard of the soybean sauce, and the antioxidant activity of the fermentation type pleurotus eryngii soybean sauce is improved by 55.8-63.1% than that of the soybean sauce without the pleurotus eryngii.

Description

technical field [0001] The invention belongs to the field of edible fungus processing, and relates to a method for processing edible fungi, in particular to a method for producing fermented pleurotus eryngii soybean paste. Background technique [0002] Pleurotus eryngii is an edible fungus with a unique flavor. It has the reputation of "delicious boletus on the grassland". Its fruiting body is rich in nutrition, contains a variety of amino acids and trace elements, and has various biological activities such as anti-oxidation and anti-virus . The planting raw material of Pleurotus eryngii is crop straw with wide sources and low value. The planting area and output have increased steadily in recent years. However, fresh Pleurotus eryngii has a high water content, is prone to browning and rot, and is not easy to store, so it is urgent to develop deep processing technology. [0003] The processing of edible fungi into seasoning sauce has broad prospects. At present, there are ...

AI Technical Summary

Problems solved by technology

However, Aspergillus oryzae grows at different rates on different substrates, and the types and quantities of extracellular enzymes produced are also different

If two substrate materials with large differences are mixed to make koji, taking soybean and Pleurotus eryngii as an example, Aspergillus oryzae cannot effectively decompose the two substrates at the same time under certain culture conditions, resulting in uneven koji formation and affecting the quality of koji