A mixed fermentation bacterial agent for soybean products and a two-stage fermentation method

Abstract

The invention relates to the fermentation field of soybean products, in particular to a mixed fermentation bacterial agent for soybean products and a two-stage fermentation method. The raw materials are: Mucor racemosa, Rhizopus and Aspergillus oryzae, the mucor racemosa, The ratio of Rhizopus to Aspergillus oryzae colony forming units was 1: 1: 1, that mixed bacterial agent is use for fermentingby a two-stage method, As that mucor racemosa is adopt as the dominant strain, A two-stage fermentation method for inoculating Rhizopus and Aspergillus oryzae the active ingredient in soybeans can bepreferentially used, and converted into better-utilized ingredients for use by Rhizopus and Aspergillus oryzae, the growth vigor of the strain is improved, the invention realizes the efficient utilization of protein ingredients in soybean products at the initial fermentation stage of the soybean products, When the inoculum reaches a certain amount, the growth of other miscellaneous bacteria in thefermentation system can be obviously prevented. Therefore, the multi-strain fermentation can significantly enhance the ability of anti-miscellaneous bacteria, effectively avoid sticking of soybean products, and improve the flavor of soybean products.

Description

technical field [0001] The invention relates to the field of fermentation of soybean products, in particular to a mixed fermentation bacterial agent of soybean products and a two-stage fermentation method. Background technique [0002] Soy products are foods made from beans such as soybeans, adzuki beans, mung beans, peas, and broad beans as the main raw materials. Widely spread soy products, such as tofu, shredded tofu, fermented bean curd, soy milk, tempeh, soy sauce, bean sprouts, bean intestines, bean gluten, bean fish, shredded sheep tripe, cat ears, vegetarian chicken wings, soybean ears, Laba beans, etc.; The food made by processing soybean products with microorganisms during fermentation is widely loved by people because of its long storage time and unique taste. [0003] Patent No. CN200610019225.7 proposes a method for brewing Laba beans with multiple strains. The specific steps are as follows: select soybeans, soak them, steam them in a steamer, cool them, spray...

AI Technical Summary

Problems solved by technology

[0004] This kind of bean product is made of soybeans fermented with Mucormyces racemosa, Aspergillus oryzae and Rhizopus to make Laba beans. Laba beans are made by two-stage fermentation method. The growth environment is not sensitive, and the growth cycle is long; Rhizopus and Aspergillus oryzae are more sensitive to growth temperature, growth is relatively slow, and the utilization rate of soybean products is average; if mixed fermentation, the growth state of microorganisms is inconsistent, and the fermentation process is unstable. Soy products are sticky, resulting in poor flavor and easy to cause the growth of bacteria