Preparation method of sweet bean halves with high enzyme activity capacity

Abstract

The invention discloses a preparation method of sweet bean halves with high enzyme activity capacity. The method comprises the steps as follows: broad beans are mixed with flour and strains after being peeled, the mixture is stirred uniformly for three times, fermentation is performed under the condition of PH value of 6.5-6.8 for 48-50 h, and fermented bean halves are obtained; table salt and drinking water are added to the fermented bean halves, the mixture is mixed uniformly, fermentation is performed at 38-40 DEG C for 170-180 d, deep turning and uniform stirring are performed every 10 d,broad bean cloves can be taken out of a tank after the broad bean halves are maroon according to sensory standard, and mature sweet bean halves are obtained. Single microbial strain (aspergillus oryzae No.1) with vigorous metabolic activity is obtained by repeated microbial inoculation and screening in combination with ultraviolet radiation promoted microbial variation, fermentation under the conditions of 35-37 DEG C and PH value of 6.5-6.8 is combined, the enzyme producing capacity of sweet bean halve fermentation strains is improved fundamentally, so that sweet bean halves with higher activity of enzymes such as protease and amylase are obtained, and broad bean paste products have better umami and better quality.

Description

technical field [0001] The invention relates to the field of condiment processing, in particular to a method for preparing Doubanzi with high enzyme activity. technical background [0002] Doubanjiang uses broad beans as the main raw material, and then through the action of microorganisms, and after a period of fermentation, it forms a traditional fermented food with bright red color, strong sauce aroma, spicy and salty taste. The production process can be divided into three major steps: preparation of sweet petals; preparation of pepper embryos; mixed fermentation to form bean paste. These three stages all seriously affect the quality of the final product Doubanjiang. Among them, the preparation of sweet petals is the most important, because in this stage, the value-added of microbial strains and the generation of enzyme products required for fermentation are involved. [0003] Bean paste is made from broad beans, and the nutrients in broad beans are mainly protein and ca...

AI Technical Summary

Problems solved by technology

201811045903.6 discloses a compound strain fermented watercress and its preparation method. This invention improves the defect of insufficient enzyme activity of a single strain. However, after a variety of different strains are combined, due to different growth conditions of microorganisms, different strains may exist Competition under the same fermentation conditions cannot exert the highest enzyme production ability of the composite strain

And if there are too many strains, other bad metabolites may be produced, which will affect the flavor of the product