Method for preparing broad bean sauce through synergistic fermentation of multiple bacteria

A collaborative fermentation and multi-strain technology, applied in the field of food processing, can solve problems such as single enzyme system, poor flavor and quality stability, and limited production process control, so as to increase volatile flavor substances, improve safety and reliability, Improvement effect of volatile flavor compounds

Inactive Publication Date: 2019-04-05
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are following problems in above-mentioned fermentation technology: 1) depend on weather
Due to the uncertainty of weather changes, the flavor and quality stability of the product is poor; 2) Air quality problems
Due to open-air fermentation, the current air pollution is relatively serious, and harmful substances in the air may enter the product, resulting in quality problems; 3) The problem of koji making. At present, koji making mostly uses a single strain, or strains made in an open environment , so the enzyme system produced is relatively simple, or the quantity and quality of the strains are uncontrollable, the flavor of the product is dull, or its safety and reliability are uncontrollable
4) Long production cycle
Due to the use of natural fermentation, it is greatly affected by external factors, so the production cycle is long and the control of the production process is limited

Method used

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  • Method for preparing broad bean sauce through synergistic fermentation of multiple bacteria
  • Method for preparing broad bean sauce through synergistic fermentation of multiple bacteria
  • Method for preparing broad bean sauce through synergistic fermentation of multiple bacteria

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1--5

[0043] 1) Soak beans: Soak dried broad beans in water for 1 hour and drain;

[0044] 2) steamed beans: steam the broad beans obtained in step 1) for 60 minutes, and cool to 35.0°C;

[0045] 3) Inoculation and cultivation: the broad beans obtained in step 2) are mixed with flour, inoculated with Aspergillus oryzae and Aspergillus niger spore powder, and cultured at 30.0°C for 24, 33, 48, 59 and 72 hours respectively;

[0046] The mass ratio of broad beans to flour is 15:1, the mass ratio of Aspergillus oryzae to Aspergillus niger is 1:1, and the inoculum amount accounts for 1% of dry broad bean splits;

[0047] 4) Song turning: Turning the song once every 16 hours, a total of 4 times, to get the finished song;

[0048] 5) Salt water fermentation: add brine to the koji obtained in step 4), the amount of salt accounts for 10% of the quality of the koji, and place it at 50°C for 8 days of incubation and fermentation;

[0049] 6) Synergistic fermentation: adjust the temperature t...

Embodiment 6--10

[0053] 1) Soak beans: Soak dried broad beans in water for 2 hours and drain;

[0054] 2) steamed beans: steam the broad beans obtained in step 1) for 50 minutes, and cool to 40.0°C;

[0055] 3) Inoculation and cultivation: the broad beans obtained in step 2) are mixed with flour, inoculated with Aspergillus oryzae and Aspergillus niger spore powder, and cultured at 28, 30, 32, 34 and 36° C. for 48 hours;

[0056] The mass ratio of broad beans to flour is 5:1, the mass ratio of Aspergillus oryzae to Aspergillus niger is 1:1, and the inoculum amount accounts for 1% of dry broad bean splits;

[0057] 4) Song turning: Turning the song once every 24 hours, a total of 2 times, to get the finished song;

[0058] 5) Salt water fermentation: add salt water to the koji obtained in step 4), the amount of salt accounts for 12% of the koji quality, and place it at 40°C for 12 days of heat preservation and fermentation;

[0059] 6) Synergistic fermentation: adjust the temperature to 25°C,...

Embodiment 11--15

[0063] 1) Soak beans: Soak dried broad beans in water for 1.5 hours and drain;

[0064] 2) steamed beans: steam the broad beans obtained in step 1) for 55 minutes, and cool to 37°C;

[0065] 3) Inoculation and cultivation: the broad beans obtained in step 2) are mixed with flour, inoculated with Aspergillus oryzae and Aspergillus niger spore powder, and cultured at a temperature of 32.0° C. for 48 hours;

[0066] The mass ratio of broad beans to flour is 10:1, the mass ratio of Aspergillus oryzae to Aspergillus niger is 1:1, and the inoculum amounts account for 0.3%, 0.5%, 1%, 1.5% and 2% of the mass of dry broad beans respectively;

[0067] 4) Song turning: Turning the song every 20 hours, a total of 3 times, to get the finished song;

[0068] 5) Salt water fermentation: add salt water to the koji obtained in step 4), the amount of salt accounts for 11% of the koji mass, and place it at 45°C for 10 days of fermentation;

[0069] 6) Synergistic fermentation: adjust the tempe...

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Abstract

The invention discloses a method for preparing broad bean sauce through synergistic fermentation of multiple bacteria. The method comprises the following steps: (1) soaking broad beans; (2) steaming the broad beans; (3) mixing the broad beans with flour, inoculating with aspergillus oryzae and aspergillus niger spore powder to obtain koji; (4) turning over the koji; (5) fermenting in brine; and (6) supplementing lactobacillus plantarum and saccharomyces rouxii, and perfomring synergistic fermentation. According to the invention, through inoculation and fermentation, the production period of the broad bean sauce is shortened, and the product quality is stabilized; and by supplementing preferred mycete, the synergistic effect of fermentation is enhanced, and the volatile flavor compounds andthe nutrient quality of the broad bean sauce are improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing bean paste by multi-strain cooperative fermentation. Background technique [0002] Broad bean paste, also known as broad bean paste, is one of the soybean pastes made from broad bean paste as the main protein raw material. Decompose to obtain peptides, amino acids, alcohols, esters, etc. to form the unique color, smell, and taste of soybean paste; at the same time, because small molecules such as peptides and amino acids in soybean paste are easier to be digested and absorbed by the human intestine, it also improves the health of the human body. The digestion and absorption rate of bean paste in the human body improves the nutritional value of bean paste; it becomes a necessary condiment in people's life. [0003] The Chinese patent with the application number CN201410434914.9 discloses a production process of bean paste in the sun and night dew, i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L11/50
CPCA23L11/50
Inventor 许喜林周晓莉刘云珍姜建国
Owner SOUTH CHINA UNIV OF TECH
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