Perilla frutescens fermented sauce and preparation process thereof

A technology of perilla fermented sauce and perilla koji, applied in biochemical equipment and methods, microorganism-based methods, bacteria used in food preparation, etc. The problems such as poor taste of Su cake meal can increase the flavor, promote the dissolution, and increase the taste and taste.

Pending Publication Date: 2020-09-22
JILIN AGRI SCI & TECH COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 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, mainly in single-bacteria or simple mixed-bacteria fermentation of perilla cake meal, soybean meal, soybeans, etc. , the strains are mostly Aspergillus oryzae, Mucor, and Bacillus. This is because the taste of perilla cake under traditional fermentation conditions is poor, with a burnt smell, and the content of functional active ingredients is low

Method used

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  • Perilla frutescens fermented sauce and preparation process thereof
  • Perilla frutescens fermented sauce and preparation process thereof
  • Perilla frutescens fermented sauce and preparation process thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0032] A preparation method of perilla fermented sauce, the method comprises the steps of:

[0033] (1) Dried perilla cakes are finely ground, passed through a 200-mesh sieve, soaked by adding 2 times the water according to the mass ratio, standing for 2 hours, stirring once during the period, drained, sprinkled with 1% according to the mass ratio The flour is fully mixed to obtain the flour and perilla cake mixture.

[0034] (2) Place the flour and perilla cake mixture obtained in step (1) in a steam explosion machine for steam explosion, the steam explosion pressure is 0.8MPa, the steam explosion time is 5min, and after cooling to 45°C, add 10 % water, so that the moisture content of the raw material is 45%, to obtain the steam explosion raw material.

[0035] (3) 1 ‰ of the steam explosion raw material weight obtained by step (2) is inoculated with Aspergillus oryzae CICC2070 spore powder and 0.5 ‰ is inoculated with Aspergillus russei CICC2042 spore powder, and the inocul...

Embodiment 2

[0039] A preparation method of perilla fermented sauce, the method comprises the steps of:

[0040] (1) Dried perilla cakes are finely ground, passed through a 200-mesh sieve, soaked by adding 2 times the water according to the mass ratio, standing for 3 hours, stirring 2 times during the period, drained, sprinkled with 5% according to the mass ratio The flour is fully mixed to obtain the flour and perilla cake mixture.

[0041] (2) Put the flour and perilla cake mixture obtained in step (1) into a steam explosion machine for steam explosion. The steam explosion pressure is 1.0MPa, and the steam explosion time is 3min. After cooling to 42°C, add 15 % water, so that the moisture content of the raw material is 50%, to obtain the steam explosion raw material.

[0042] (3) 3‰ of the steam explosion raw material weight obtained by step (2) was inoculated with Aspergillus oryzae CICC2070 spore powder and 2‰ was inoculated with Aspergillus russei CICC2042 spore powder, and the inocu...

Embodiment 3

[0046] A preparation method of perilla fermented sauce, the method comprises the steps of:

[0047] (1) Dried perilla cakes are finely ground, passed through a 200-mesh sieve, soaked by adding 3 times the water according to the mass ratio, standing for 4 hours, stirring twice during the period, drained, sprinkled with 5% by mass ratio The flour is fully mixed to obtain the flour and perilla cake mixture.

[0048] (2) Put the flour and perilla cake mixture obtained in step (1) into a steam explosion machine for steam explosion. The steam explosion pressure is 1.2MPa, and the steam explosion time is 3min. After cooling to 40°C, add 15 % water, so that the moisture content of the raw material is 50%, to obtain the steam explosion raw material.

[0049] (3) 2‰ of the steam explosion raw material weight obtained by step (2) was inoculated with Aspergillus oryzae CICC2070 spore powder and 1‰ was inoculated with Aspergillus russei CICC2042 spore powder, and the inoculation amount of...

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Abstract

The invention relates to perilla frutescens fermented sauce and a preparation process thereof, and belongs to the technical field of food processing. According to the perilla frutescens fermented sauce disclosed by the invention, perilla frutescens cake meal is used as a raw material, the raw material is finely ground, sieved, moistened with water and subjected to steam explosion, and meanwhile, the perilla frutescens fermented sauce is finally obtained by utilizing the processes of microbial biotechnology for starter propagation, saline fermentation, colloid milling and the like. The steam explosion not only can fully denature protein in the cake meal, but also can discharge and destroy molecular chains of cellulose in the cake meal, so that the polymerization degree of the cellulose is reduced, dissolution of low-molecular functional substances is promoted, and the utilization rate of the raw material is increased; and the obtained perilla frutescens fermented sauce is unique in taste, attractive in color and luster, good in flavor, elegant and prominent in perilla frutescens flavor, convenient to carry and ready-to-eat, the application field of perilla frutescens is expanded through the technology, and meanwhile catering of people is enriched.

Description

technical field [0001] The invention belongs to the technical field of food fermentation engineering, and in particular relates to a perilla fermented sauce and a preparation method thereof. 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 α-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,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00C12N11/14C12R1/25
CPCA23L27/60A23L33/00C12N11/14A23V2002/00A23V2400/169A23V2200/30A23V2300/48
Inventor 刘静雪高婷婷
Owner JILIN AGRI SCI & TECH COLLEGE
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