Fermentation method for low-salt thick broad-bean sauce

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...

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 microorganisms in the natural fermentation state have not been thoroughly analyzed, so it is impossible to achieve better fermentation effects in aseptic culture conditions, such as Some companies have used a single pure fungus Aspergillus oryzae for industrial production of soybean paste, but its flavor and taste are not as rich as traditional fermented soybean paste

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