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Preparation method of high-yield flower-fragrant and fruit-fragrant oil fermented bean curds

A floral and fruity aroma technology, applied in the field of bean product fermentation, can solve the problems of serious bacterial contamination and unstable product aroma

Active Publication Date: 2018-11-06
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production of fermented bean curd in Muding area of ​​Yunnan adopts natural fermentation, which is seriously polluted by bacteria and the aroma of the product is unstable.

Method used

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  • Preparation method of high-yield flower-fragrant and fruit-fragrant oil fermented bean curds
  • Preparation method of high-yield flower-fragrant and fruit-fragrant oil fermented bean curds
  • Preparation method of high-yield flower-fragrant and fruit-fragrant oil fermented bean curds

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: The strain isolation and identification method of Mucor racemosus CGMCC No.15264

[0024] (1) Obtain a suitable dilution gradient and culture

[0025] Weigh 25g of naturally fermented fermented bean curd in Mouding, Chuxiong Prefecture, Yunnan Province, add it into a homogeneous bag filled with 225mL of sterile water, and beat it with a slap-type homogenizer for 2min; In sterile water, dilute the homogeneous sample solution (liquid samples can include stock solution) by 10 times, so that the concentration of the sample is gradually diluted to 10 -5 , take 4 dilutions of 10 2 ~10 5 Pipette 1mL sample homogeneous solution into 2 sterile petri dishes for each dilution respectively, pour 20mL potato-glucose-agar medium cooled to 46°C into the petri dish in time, and Rotate the petri dish to mix evenly. After the agar solidifies, turn the petri dish upside down and incubate at 28°C±1°C for 5 days.

[0026] (2) Separation and purification

[0027] Use the dot ...

Embodiment 2

[0054] Embodiment 2: fermented bean curd with Mucor racemosa CGMCC No.15264

[0055] Mucor racemosa CGMCC No.15264 can be used in the fermentation of fermented bean curd, which can increase the content of linalool and linalyl acetate, and enhance the floral and fruity aroma of fermented bean curd.

[0056] 1. Content changes of linalool and linalyl acetate in fermented fermented bean curd by Mucor racemosus CGMCC No.15264

[0057] (1) GC-MS determination of linalool and linalyl acetate in fermented bean curd

[0058] The chromatographic conditions are: Rtx-WAX capillary column; column specification: 30m×0.25μm×0.25mm, inlet temperature is 230°C, column flow rate is 1mL / min, carrier gas is helium; temperature program: initial temperature 45°C (keep 1min ), rising to 185°C at 5°C / min (holding for 1min), rising to 240°C at 10°C / min (holding for 8min).

[0059] The mass spectrometry conditions are: ionization mode EI, electron energy 70eV, ion source temperature 230°C, interface...

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Abstract

The present invention discloses a preparation method of high-yield flower-fragrant and fruit-fragrant oil fermented bean curds and belongs to the technical field of soybean product fermentation. A pre-fermentation is carried out by spraying a suspension of mucor racemosus spores to surfaces of sour bean curds, wherein the mucor racemosus is the mucor racemosus with a preservation number of CGMCC No.15264; the strain has a high ability to produce linalool and linalyl acetate; after post-fermentation for 90 days, 9,645.14 [mu]g / kg of the linalool and 1,228.05 [mu]g / kg of the linalyl acetate canbe produced, so that the prepared oil fermented bean curds have a flower fragrance and a fruit fragrance; besides, the production process of the oil fermented bean curds is the pure micro-organism fermentation, has significant controllability, and thus reduces the possibility of the excessive fermentation; and the finished product is not significant in musty taste.

Description

technical field [0001] The invention relates to a preparation method of high-yield floral and fruity fermented bean curd, which belongs to the technical field of bean product fermentation. Background technique [0002] Fermented bean curd is a seasoning and tableware product made from soybeans as the main raw material through processing and refining, billet making, culture, and fermentation. It is a traditional fermented soybean product with national characteristics in my country. It has the characteristics of rich nutrition, fine and smooth texture, delicious taste and attractive appetite. It is a favorite appetizer and condiment, and occupies a very important position in fermented soybean products. . [0003] Linalool has a floral aroma and contributes greatly to the aroma of fermented bean curd; studies have shown that the content of linalool in red bean curd is 738.24 μg / kg, which has a significant contribution to the aroma of red bean curd (Cui Xiaohong, Gao Liu, Deng X...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 周鹏魏冠棉张军伟刘小鸣王知荣郑晓波
Owner JIANGNAN UNIV
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