Preserved beancurd maturing fermentation composite bacterial agent and preparation method thereof

Abstract

The invention relates to the technical field of food biology, in particular to a preserved beancurd maturing fermentation composite bacterial agent and a preparation method thereof. Pichia pastoris, Kodamaea ohmer and lactococcus lactis lactis strains with high enzymatic activity are selected ; activation, expanding propagation, protection agent addition and freeze drying are performed to obtain the composite bacterial agent with the healthy and strong strains, high activity, no degeneration and no bacteriophage infection. The composite bacterial agent is used for beancurd fermentation; the fermentation speed of the preserved beancurd can be effectively improved; the fermentation time required by the preserved beancurd production can be greatly shortened; the flavor of the preserved beancurd and the content of the amino acid nitrogen are improved; the finally produced preserved beancurd has the better flavor; the time required by production is greatly shortened; the economic benefits are improved.

Description

technical field [0001] The invention relates to the field of food biotechnology, in particular to a fermented bean curd ripening-promoting fermentation compound bacterial agent and a preparation method thereof. Background technique [0002] Fermented bean curd, originated in China, has a production history of more than one thousand years. Together with tempeh, soy sauce and soybean paste, it is called the four traditional fermented soybean condiments in my country. Because of its rich nutrition, delicious taste, unique flavor and various varieties, Favored by consumers and concerned by scholars, it is known as "Chinese cheese" by Europe and the United States. Fermented bean curd, rich in high-quality protein and unsaturated fatty acids (linoleic acid, oleic acid, etc.), complete with 8 kinds of essential amino acids for human body, and the amino acid pattern is comparable to that of milk and eggs; it does not contain cholesterol, it is good for lowering serum cholesterol and ...

AI Technical Summary

Problems solved by technology

[0003] The "Thirteenth Five-Year Plan" Food Science Discipline Development Strategy pointed out that although my country's brewing and fermented food manufacturing industry has developed rapidly, there are generally backward technology, low level of product quality control, low resource utilization rate, and unsound food safety assurance system. The main reason for the bottleneck problem is the lack of relevant basic theoretical research, such as the analysis of microbial communities in the traditional fermentation process, and the unclear interaction mechanism of flavor microorganisms, which leads to unstable metabolism of key flavor substances in brewed and fermented foods, and difficult production control.

As far as fermented bean curd is concerned, most of the production follows the traditional process, and the post-fermentation time is as long as 6-8 months. The seasonal restrictions are severe, the factory occupies a large area, and the product quality is difficult to guarantee, which seriously restricts the development of its industry and has become an urgent problem for enterprises to solve. problem

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