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Method for preparing Pixian thick broad-bean sauce rich in gamma-aminobutyric acid

A technology of aminobutyric acid and production methods, applied in the direction of bacteria used in food preparation, food science, applications, etc., to achieve the effect of filling market gaps, enhancing nutritional and health value, and improving nutritional and health characteristics

Inactive Publication Date: 2019-07-26
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the Pixian Douban currently promoted by industrial production is only used as a regular demand for condiments, and there is no health-care Pixian Douban production.

Method used

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  • Method for preparing Pixian thick broad-bean sauce rich in gamma-aminobutyric acid
  • Method for preparing Pixian thick broad-bean sauce rich in gamma-aminobutyric acid
  • Method for preparing Pixian thick broad-bean sauce rich in gamma-aminobutyric acid

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Experimental program
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Effect test

Embodiment 1

[0044] A preparation method of bean paste rich in gamma-aminobutyric acid, comprising the following operations:

[0045] 1) Preparation of Lactobacillus plantarum BC114 fermentation broth: activate Lactobacillus plantarum BC114 producing γ-aminobutyric acid in MRS medium containing 5% (m / v) L-sodium glutamate, and cultivate to logarithmic During the growth period, the bacterial concentration was 10 7 CFU / mL.

[0046]2) Preparation of fermentation broth of Saccharomyces cerevisiae JM037: activate Saccharomyces cerevisiae JM037 producing γ-aminobutyric acid in YPD medium containing 5% (m / v) L-sodium glutamate, and culture to logarithmic growth phase , the bacterial solution concentration is 10 6 CFU / mL.

[0047] 3) Screen the broad beans in turn, shell them, soak them in hot water, mix them with wheat flour (4:1, m / m), inoculate them with Aspergillus oryzae (Shanghai Niang 3.042) bacteria powder to make koji, the inoculation amount of the bacteria powder is 1%; natural ventil...

Embodiment 2

[0052] A preparation method of bean paste rich in gamma-aminobutyric acid, comprising the following operations:

[0053] 1) Preparation of Lactobacillus plantarum BC114 fermentation broth: activate Lactobacillus plantarum BC114 producing γ-aminobutyric acid in MRS medium containing 5% (m / v) L-sodium glutamate, and cultivate to logarithmic During the growth period, the bacterial concentration was 10 7 CFU / mL.

[0054] 2) Preparation of fermentation broth of Saccharomyces cerevisiae JM037: activate Saccharomyces cerevisiae JM037 producing γ-aminobutyric acid in YPD medium containing 5% (m / v) L-sodium glutamate, and culture to logarithmic growth phase , the bacterial solution concentration is 10 6 CFU / mL.

[0055] 3) Screen the broad beans in turn, shell them, soak them in hot water, mix them with wheat flour (3:1, m / m), inoculate them with Aspergillus oryzae (Shanghai Niang 3.042) bacteria powder to make koji, the inoculation amount of the bacteria powder is 1.5%; natural ven...

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Abstract

The invention discloses a method for preparing Pixian thick broad-bean sauce rich in gamma-aminobutyric acid. In koji making of the Pixian thick broad-bean sauce sweet bean halves, lactobacillus plantarum BC114 and saccharomyces cerevisiae JM037 which produce gamma-aminobutyric acid are added for preparation; mature sweet bean halves and mature chili pepper blanks are mixed and post-fermented naturally at room temperature for 3 months, and the thick broad-bean sauce finished product containing gamma-aminobutyric acid is obtained. The content of gamma-aminobutyric acid in the prepared thick broad-bean sauce reaches 986-1546 mg / kg, the nutritional and health-care value of the bean halves is significantly improved, and the total number and proportion of the main aromatic substances are significantly increased; the types of the Pixian thick broad-bean sauce product are enriched, the blank of the health-care Pixian thick broad-bean sauce market is filled, and good market prospects are achieved.

Description

technical field [0001] The invention belongs to the technical field of bean paste production and relates to a preparation method of Pixian bean paste rich in γ-aminobutyric acid. Background technique [0002] As a traditional fermented food in my country, Pixian Douban is known as the "soul of Sichuan cuisine". It is made with red pepper and broad beans as the main raw materials, edible salt and wheat flour as auxiliary materials, and is brewed according to traditional techniques. Moist, soy sauce aroma, crispy petals, fresh and spicy watercress. The production process of Pixian Douban includes three important process stages: the production of sweet bean seeds, the production of pepper blanks, and the fermentation after mixing to produce aroma. Among them, the koji link in the production of sweet bean seeds is the key. Pixian Douban is a fermented food, the fermenting microorganisms in the koji are the key and the soul of maintaining the characteristic flavor of Pixian Douba...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/175A23L11/50
CPCA23L33/175A23V2002/00A23L11/50A23V2400/169A23V2250/038
Inventor 张庆唐洁向文良孙擎张恕铭朱纯莹胡琼雷丹谭霄陈廷廷
Owner XIHUA UNIV
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