Fermentation method for low-salt thick broad-bean sauce

A fermentation method and bean paste technology are applied in the field of low-salt bean paste fermentation, which can solve the problems of rich flavor and taste, good fermentation effect, and miscellaneous taste of fermented grains, and achieve unique flavor, softer taste, and mellow aroma. Effect

Active Publication Date: 2020-06-09
JIANGNAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the actual production process, the reduction of salinity will easily lead to the growth and reproduction of harmful microorganisms, resulting in the peculiar smell of sauce fermented grains
At present, there are also reports of fermentation under aseptic conditions, but due to technical limitations, the structure and function of functional microorga

Method used

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  • Fermentation method for low-salt thick broad-bean sauce
  • Fermentation method for low-salt thick broad-bean sauce
  • Fermentation method for low-salt thick broad-bean sauce

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Experimental program
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Effect test

Embodiment 1

[0036] The microbial community structure in the fermentation process of traditional bean paste was analyzed by amplicon sequencing, and it was found that the main bacterial genera in the fermented bean paste were Staphylococcus, Bacillus and Weissella The genus Weissella accounted for 79.8%, 7.5% and 5.9% of the total bacteria, respectively; the fungal genera were mainly Aspergillus and Zygosaccharomyces, which accounted for 97% and 1.3% of the total fungi, respectively. Then, the microorganisms in the fermented sauce were isolated and purified, and based on the food safety of the strains, the representative species of these five dominant microbial genera were determined, namely Staphylococcus carnosus, Bacillus subtilis, Fusion Weissella confusa, Aspergillus oryzae and Zygosaccharmyces rouxii.

Embodiment 2

[0037] The cultivation of embodiment 2 bacterial strains

[0038] PDA medium: Add 200 g of potatoes to boil and filter, add 20 g of glucose and 20 g of agar, and dilute to 1 L with deionized water.

[0039] YPD medium: glucose 20g, peptone 20g, yeast powder 10g, dilute to 1L with deionized water.

[0040] MRS medium: glucose 20g, peptone 10g, beef extract 10g, yeast powder 5g, sodium acetate 5g, diammonium hydrogen citrate 2g, dipotassium hydrogen phosphate 2g, Tween-80 1.0mL, magnesium sulfate 0.58g, manganese sulfate 0.25 g, use deionized water to make up to 1L.

[0041] Aspergillus oryzae was inoculated on the PDA slant medium, cultured statically at 28°C for 2-3d, and eluted with 0.9% physiological saline to prepare the spore suspension.

[0042] Inoculate Luxie combined yeast in MYPD liquid medium at an inoculum size of 1%, and culture at 30°C and 200rpm shaking until the middle and late logarithmic growth, OD 600 0.8 to 1.0.

[0043] Staphylococcus carnosus and fusio...

Embodiment 3

[0045] Function verification experiment of embodiment 3 bacterial strains

[0046] The functions of Aspergillus oryzae, Conjugative yeast ruckeri, Staphylococcus carnosus, Bacillus subtilis and fusion Lactobacillus weisnerii were verified by in vitro mixed culture fermentation method.

[0047] Add 10g of broad bean flour, 2.5g of wheat flour, and 50g of broad bean paste into 1.0L of deionized water and boil for 30min, then filter to prepare a simulated liquid medium. Then these strains were inoculated into the liquid medium to simulate the fermentation process of bean paste, and the initial cell density of each strain was adjusted to 1.0×10 6 CFU / g. All fermentations were carried out at 30°C for 3 days. After the fermentation, the flavor substances of the single-bacteria fermentation liquid were detected, and the uninoculated fermentation medium was used as the reference substance. All experiments were performed in triplicate.

[0048] Method for determination of organic ac...

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Abstract

The invention relates to a fermentation method for low-salt thick broad-bean sauce. According to the multi-strain cooperative fermentation method and an application of the method in the thick broad-bean sauce provided by the invention, the low salinity of the product is realized, the total amount of flavor substances of the low-salt thick broad-bean sauce prepared by the method is increased by 50.4% and 111.1% respectively compared to those of thick broad-bean sauce prepared in a medium-concentration salt and thick broad-bean sauce prepared in a high-concentration salt, so that after fermentation is completed, the flavor of bean sauce mash with salinity of 6% is fuller, and the aroma is more mellow; the content of organic acids of the low-salt thick broad-bean sauce prepared by the methodis increased by 14.7% and 27.4% respectively compared to those of the thick broad-bean sauce prepared in the medium-concentration salt and the thick broad-bean sauce prepared in the high-concentrationsalt, so that the mouthfeel is softer, and a unique flavor is formed; and the method effectively improves the flavor and quality of the thick broad-bean sauce, thereby guiding the upgrading of traditional thick broad-bean sauce industry.

Description

technical field [0001] The invention relates to a method for fermenting low-salt bean paste, which belongs to the field of bioengineering development. yeast technology field. Background technique [0002] Doubanjiang is a traditional fermented condiment in my country. It usually uses broad beans, flour, pepper and salt as the main raw materials, and is fermented by various microorganisms such as Aspergillus, yeast and bacteria. The production of traditional bean paste is an open process of multi-strain mixed solid-state fermentation, which mainly includes two parts. The first step is to inoculate pure Aspergillus oryzae after raw material pretreatment and carry out ventilated koji making for 2 to 3 days. Then there is natural fermentation. The finished koji is mixed with salt water in a ceramic vat and then fermented again. It is exposed to the sun and night for 3 to 5 months. During the fermentation period, artificial fermenting is carried out, which is the main step in t...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L27/50A23L29/00C12N1/20C12N1/16C12R1/645C12R1/125C12R1/44C12R1/225A23L11/50
CPCA23L27/50A23L29/065C12N1/20C12N1/16A23V2002/00A23L11/50A23V2200/206A23V2250/636A23V2250/76Y02A40/90
Inventor 李崎贾云钮成拓陆震鸣刘春凤王金晶郑飞云
Owner JIANGNAN UNIV
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