Method for reducing content of aflatoxin B1 in Pixian thick broad-bean sauce by batch microorganism adding
A technology of aflatoxin and bean paste, which is applied in the field of food manufacturing, can solve the problems that the content of aflatoxin B exceeds the national standard and is reduced, and achieves the effects of inhibiting growth and toxin production, reducing content, and easy operation
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Embodiment 1
[0034] This embodiment provides the method of adding bacteria in batches of the present invention to reduce aflatoxin B in Pixian bean paste 1 content method, specifically:
[0035] Step 1: Wash and remove the broad beans, boil them in boiling water for 20-30 minutes, remove them and put them in cold water to cool down, remove the debris, soak for three to four minutes, then remove the watercress and mix them with flour, mix well and spread out Put it in the dustpan and enter the fermentation room for fermentation, and the temperature is controlled at about 20-25 °C.
[0036] Step 2: After the watercress grows yellow mold or white hairs, the initial fermentation is completed. When Aspergillus oryzae is completely covered with broad bean substrate and white hairs grow on the surface, add the mass of broad bean substrate at this time (fermentation time is about 24-48h) 7.5% Bacillus amyloliquefaciens ATCC 13952 solid koji.
[0037]Step 3: Add 5% of the total volume of Bacillus...
Embodiment 2
[0040] This example is a comparative example, and this example provides a method for producing Pixian bean paste by natural fermentation. Compared with Example 1, this embodiment does not add Bacillus amyloliquefaciens ATCC13952 solid koji and Bacillus siamensis SRCM100169 koji, and the rest of the conditions are the same.
Embodiment 3
[0042] This example is a comparative example, and this example provides a method for producing Pixian bean paste by direct-injection strain fermentation. Compared with Example 1, in this example, after the watercress is mixed into the flour, the direct-injection bacterial agent or enzyme preparation is added instead of adding bacteria in batches. Specifically:
[0043] Wash the broad beans, remove the shells, put them in boiling water for 20-30 minutes, take them out and put them in cold water to cool down, wash off the debris, soak them for three to four minutes, then take out the watercress and mix them with flour, mix well and spread them in a dustpan. Add direct-injection bacterial agents, enzyme preparations, etc., put them into the fermentation room for fermentation, and control the temperature at about 20-25°C. After 1 to 2 days, the watercress grows yellow mold or white hair, and the initial fermentation is completed. Remaining steps are with step 4 of embodiment 1. ...
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