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Soybean paste based on pre-fermentation and using Monascus purpureus as dominant fungus symbiotic system, and preparation method thereof

A technology of Monascus purpura and a production method, which is applied in the field of condiment production, can solve the problems of unclear flavor substances of soybean paste, difficulty in standardization, and long production cycle, so as to prevent the occurrence of cardiovascular diseases, promote the growth of dominant bacteria, and improve The effect of utilization

Active Publication Date: 2020-04-24
JILIN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0021] The invention provides a soybean paste based on pre-fermentation Monascus purpura as the dominant symbiotic strain and a production method to solve the problem of unclear flavor substances in traditional soybean paste, no safety guarantee, long production cycle, low production efficiency, large energy consumption, and raw material consumption. Utilization, reduced, hard to standardize

Method used

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  • Soybean paste based on pre-fermentation and using Monascus purpureus as dominant fungus symbiotic system, and preparation method thereof
  • Soybean paste based on pre-fermentation and using Monascus purpureus as dominant fungus symbiotic system, and preparation method thereof
  • Soybean paste based on pre-fermentation and using Monascus purpureus as dominant fungus symbiotic system, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] is produced by the following steps:

[0068] Step 1. Selected soybean Suinong 29, with a protein content of 41.92% and a fat content of 21.28%, was mechanically graded and selected;

[0069] Step 2, steaming to remove fishy smell: Steaming at 120°C for 3 minutes;

[0070] Step 3. Cooking and maturation of the sugar liquid: Add 0.5% β-glucan solution for high-temperature aging. The amount of the solution added is 1.5 times the volume of the dry beans, and the high-temperature aging is carried out. The aging parameters are 100°C for 35 minutes. After aging, cool down for later use;

[0071] Step 4, enzymatic hydrolysis: adding neutral protease and transglutaminase to carry out compound modification on soybean protein; mixing ratio neutral protease:transglutaminase=1:1.5, temperature 55°C, time 0.5h, pH7.0, enzyme dosage is 2.5% of the whole material weight in the previous step;

[0072] Step 5, rolling: transfer the material to the chopping machine for full rolling;

...

Embodiment 2

[0084] is produced by the following steps:

[0085] Step 1. Selected soybean Suinong 29, with a protein content of 41.92% and a fat content of 21.28%, was mechanically graded and selected;

[0086] Step 2, steaming to remove fishy smell: steaming at 120°C for 4in;

[0087] Step 3. Cooking and maturation of the sugar liquid: Add 0.7% β-glucan solution for high-temperature aging. The amount of solution added is 2.0% of the volume of dry beans. High-temperature aging is carried out. The aging parameters are 100°C for 37.5 minutes. After aging, cool down for later use;

[0088] Step 4, enzymatic hydrolysis: adding neutral protease and transglutaminase to carry out compound modification on soybean protein; mixing ratio neutral protease:transglutaminase=1:1.5, temperature 55°C, time 0.5h, pH7.0, enzyme dosage are 3.7% of the whole material weight in the previous step;

[0089] Step 5, rolling: transfer the material to the chopping machine for full rolling;

[0090] Step 6. One-ti...

Embodiment 3

[0101] is produced by the following steps:

[0102] Step 1. Selected soybean Suinong 29, with a protein content of 41.92% and a fat content of 21.28%, was mechanically graded and selected;

[0103] Step 2, steaming to remove fishy smell: steaming at 120°C for 5 minutes;

[0104] Step 3. Cooking and maturation of the sugar solution: Add 1% β-glucan solution for high-temperature aging. The amount of the solution added is 2.5 times the volume of the dry beans, and the high-temperature aging is carried out. The aging parameters are 100°C for 40 minutes. After aging, cool down for later use;

[0105] Step 4, enzymatic hydrolysis: adding neutral protease and transglutaminase to carry out compound modification on soybean protein; mixing ratio neutral protease:transglutaminase=1:1.5, temperature 55°C, time 0.5h, pH7.0, enzyme dosage is 5% of all materials weight in the previous step;

[0106] Step 5, rolling: transfer the material to the chopping machine for full rolling;

[0107] St...

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Abstract

The invention relates to soybean paste based on pre-fermentation and using Monascus purpureus as a dominant fungus symbiotic system, and a preparation method thereof, belonging to the technical fieldof seasoning preparation. According to the invention, soybeans are used as a raw material, three-stage fermentation is performed in virtue of a composite strain composed of Monascus purpureus TYQ017,Aspergillus oryzae 3.042, Actinomucor elegans, Aspergillus niger, Penicillium, Bacillus subtilis and Kluyveromyces marxianus, so the production of free amino acids is promoted, and the contents of aspartic acid, glutamic acid and threonine are increased; through combined usage of the Bacillus subtilis, the growth of dominant fungi is promote while the production of pathogens is inhibited; and through the introduction of the Kluyveromyces marxianus, the mellow flavor of the soybean paste is improved, and the soybean paste is allowed to be bright in color, soft and smooth in mouthfeel, rich in sauce flavor and delicious and lasting in aftertaste. The soybean paste is rich in monascorubin and lovastatin while retaining the nutrition of the soybean paste, has the effects of reducing cholesterol and preventing cardiovascular diseases; and the preparation method can improve productivity and shorten a production cycle, and has good social benefits.

Description

technical field [0001] The invention belongs to the technical field of condiment production, and in particular relates to soybean paste rich in cholesterol-lowering factors based on pre-fermentation Monascus purpura TYQ017 as the dominant symbiotic strain and a production method thereof. Background technique [0002] Traditional soybean paste adopts traditional technology, natural fermentation, long production cycle, low production efficiency and high energy consumption, but it maintains the unique flavor and aroma of soybean paste. At present, the industrial production of soybean paste uses a single strain of koji to shorten the production cycle and improve product quality. However, the use of a single strain of koji reduces the utilization rate of raw materials, making the flavor and taste of the produced sauce not as good as that of traditional fermented sauce. , the color of the sauce is darker. [0003] The natural fermentation of soybean paste is affected by many fact...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L29/00C12N1/14C12R1/69C12R1/685C12R1/785C12R1/80A23L11/50
CPCA23L29/06A23L29/065C12N1/14A23L11/50
Inventor 刘俊梅盛智丽沈弘洋刘国彦赵雨谦关辉袁雁妮李琢伟代伟长李雪王梦竹陈丹丹赵洋王欢
Owner JILIN AGRICULTURAL UNIV
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