Method for preparing purple perilla sauce with mixed fermentation

Abstract

The invention discloses a method for preparing purple perilla sauce with mixed fermentation. Through the utilization of bacillus velezensis SN-14 which has excellent performance and can produce nattokinase, protease and beta-glucosidase and actinomucor elegans which can produce the protease and grows quickly, the purple perilla sauce can have thick ester fragrance; through the combination of the bacillus velezensis SN-14 and the actinomucor elegans, the purple perilla sauce can be rich in produced nattokinase, protease and beta-glucosidase content and moderate in macromolecules such as enzymolysis proteins and fibers, and the bitter taste of purple perilla and soybean meal brought by single strain fermentation can be neutralized, so that the final product can be rich in texture and nutrition; and therefore, novel active components can be brought, the special nutritional components, active components and flavor substances in purple perilla cakes can be completely reserved in the purpleperilla sauce, and the purple perilla sauce can be better in flavor and texture. Compared with the flavoring traditional soybean sauce food, the obtained purple perilla sauce is better on fragrance enhancement.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing perilla sauce by a mixed bacteria fermentation method. Background technique [0002] Perilla, known as Er in ancient times, is an annual herbaceous plant of the genus Perilla in the Labiatae family, also known as Suma. It has always been an important and traditional medicinal and edible plant in my country, and it is also one of the first 60 species announced by the Ministry of Health of China. One of the characteristic dual-purpose oil crops. The whole body of perilla is full of treasures. The leaves and stems of perilla mainly contain terpenoids, phenols, fatty acids and flavonoids, while perilla seeds are rich in oil, and the oil content can be as high as 40% to 45%. The content of a-linolenic acid in the medium is as high as 65%, and its protein content is increased to about 35% after the perilla cake formed after the degreasing process, and is ...

AI Technical Summary

Problems solved by technology

At present, not only are there few perilla sauce products on the market, but the research and development of perilla sauce at home and abroad is also at a relatively shallow level. The main reason is that perilla cake meal is fermented with soybean meal, soybeans, etc., and there are many strains. It is Aspergillus oryzae and mucormycetes. This is because the perilla cake has a poor taste under traditional fermentation conditions, cannot fully develop its unique flavor, and tends to have a burnt smell

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