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Preparation method and application of microbial agent composition for strengthening bean paste post-fermentation

A technology for fermentation inoculum and composition, which is applied in the field of preparation of fermented inoculum composition after strengthening watercress, can solve the problems of low water sublimation efficiency of the composition, increased freeze-drying cost, long freeze-drying time, etc., and can achieve amino nitrogen Improve and avoid the effect of excessive extrusion force and axis deviation

Active Publication Date: 2020-11-27
SICHUAN GAOFUJI FOOD
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0004] However, in the prior art, by adding different active ingredients for strengthening the post-fermentation microbial composition of watercress at different stages in the post-fermentation process of watercress, these ingredients can effectively inhibit the production of harmful components, and at the same time strengthen the production of esters and aroma , during the production process of the composition, different active ingredients need to be processed through a freeze-drying process to achieve rapid removal of moisture inside the different components of the composition. The existing freeze-drying process can only pre-freeze the composition, and then The moisture in the composition is directly removed by sublimation through the vacuum drying method. Since the pre-frozen composition presents a block shape, when drying, the thickness of the block composition is relatively thick, and the contact area with the air is small. The composition The internal water sublimation efficiency is low, and the freeze-drying time required is longer, which greatly increases the freeze-drying cost and other problems

Method used

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  • Preparation method and application of microbial agent composition for strengthening bean paste post-fermentation
  • Preparation method and application of microbial agent composition for strengthening bean paste post-fermentation
  • Preparation method and application of microbial agent composition for strengthening bean paste post-fermentation

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preparation example Construction

[0041] Such as Figure 1 to Figure 8 Shown, a kind of preparation method that is used for strengthening the post-fermentation bacterium composition of watercress according to the present invention; The preparation method of this composition comprises the following steps:

[0042] S1: Inoculate the halophilic Tetradococci in the logarithmic growth phase in the improved mMRS medium and culture at 25-35°C for 5-7 days. The plate count method detects that the number of viable bacteria is about 120 CFU / g or more. Fermentation is completed, and the fermentation broth is added. Add porous starch, sucrose and glycerin to the mixture, and freeze-dry it through a freeze dryer for 25-45 hours at a temperature of -42°C to -48°C, and freeze-dry it in a vacuum to obtain a halophilic tetradococcus bacterial agent; The addition of Synococcus bacteria in the watercress in the normal post-fermentation period is combined with fermentation to promote the accumulation of 4-ethylguaiacol during the...

Embodiment approach

[0049] As an embodiment of the present invention, a guide post is fixedly connected to the axial position of the storage case 14 inside the storage box 14; a guide hole is opened at the axial position of the grinding disc 3, and the guide post is slidably connected to the guide post. The inside of the hole; the inside of the grinding disc 3 is provided with a condensation tank 31; the inside of the condensation tank 31 is injected with low-temperature condensate;

[0050] When working, by setting the guide post, the grinding disc 3 and the storage box 14 are connected to each other through the guide post to realize coaxial operation and avoid the axis deviation between the grinding disc 3 and the storage box 14. During the rotation process of the grinding disc 3 , the grinding disc 3 will not produce greater friction and collision problems with the side wall of the storage box 14, by setting up a condensation tank 31 inside the grinding disc 3, through the condensation tank 31 ...

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Abstract

The invention belongs to the technical field of bioengineering, and particularly relates to a preparation method and application of a microbial agent composition for strengthening bean paste post-fermentation. A freeze dryer used in the preparation method of the composition comprises a freeze dryer body, a motor and a millstone; a guide groove is formed in the lower surface of the interior of thefreeze dryer body; a treatment box is connected into the guide groove in a front-back sliding manner; a power cavity is formed in the position, close to the upper surface of the treatment box, in thetreatment box; the motor is fixedly connected to the interior of the power cavity; and the millstone is arranged below the motor. According to the method, the integrated work of composition pre-freezing , ice crystal block crushing and rapid drying is effectively realized, the process flow is reduced, meanwhile, the contact area between the composition and the surrounding environment is greatly increased by grinding and crushing the ice crystal blocks, moisture in the ice crystal blocks can be quickly sublimated in the drying process, the freeze-drying efficiency is greatly improved, and the freeze-drying cost is reduced.

Description

technical field [0001] The invention belongs to the technical field of bioengineering, and specifically relates to a preparation method and application of a composition for strengthening watercress post-fermentation bacterial agents. Background technique [0002] Fungi play a very important role in the fermentation process of watercress. During the koji making stage, fungi can secrete various enzymes such as protease, amylase, and glucoamylase. These enzymes act on peppers and broad beans to not only produce a large amount of flavor substances, but also Create conditions for the growth of other microorganisms in the post-fermentation period. However, since the production of Douban in the post-fermentation stage is in an open environment, there are still a large number of environmental microorganisms participating in the post-fermentation period of "sun and night dew" in the post-fermentation period ranging from half a year to more than two years. process, which not only dete...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12N1/16C12N1/14A23L11/00F26B5/06C12R1/01C12R1/645C12R1/84C12R1/69
CPCC12N1/20C12N1/16C12N1/14F26B5/06
Inventor 高银江李文飞
Owner SICHUAN GAOFUJI FOOD
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