Primary fermentation method of fermented soya beans

Abstract

The invention provides a primary fermentation method of fermented soya beans. The technical problems of long primary fermentation time and unstable product quality of fermented soya beans in the priorart are solved. The primary fermentation method of fermented soya beans provided by the invention comprises the following steps: (1) performing strain activation on mucor racemosus strains; (2) carrying out strain culture on the mucor racemosus strain activated in the step (1); (3) spraying the mucor racemosus strains cultured in the step (2) onto soybeans to be subjected to primary fermentation;(4) carrying out primary fermentation on the soybeans sprayed with the mucor racemosus strains in the step (3), and carrying out illumination when the soybeans are subjected to primary fermentation.According to the pre-fermentation method of the fermented soya beans provided by the invention, the content of free amino acids in pre-fermentation (15d) can reach 1.5 g / 100g and is increased by about30% compared with the content of free amino acids in a traditional process; the content of amino acid nitrogen reaches 0.18 g / 100g and is increased by about 25%, and the quality and flavor of the fermented soya beans are integrally improved.

Description

technical field [0001] The invention relates to a fermentation method of fermented soya bean, in particular to a pre-fermentation method of fermented soya bean. Background technique [0002] Tempeh is a traditional Chinese characteristic fermented bean product seasoning. Tempeh uses black soybeans or soybeans as the main raw material, and utilizes the action of Mucor, Aspergillus or bacterial protease to decompose soybean protein. When it reaches a certain level, methods such as adding salt, adding wine, and drying are used to inhibit the activity of the enzyme and delay the fermentation process. become. There are many kinds of soybean meal, which can be divided into black soybean meal and yellow soybean meal according to processing raw materials, and can be divided into salty soybean meal, light soybean meal, dry soybean meal and water soybean meal according to taste. [0003] However, in the prior art, due to the natural fermentation of Mucor-type tempeh, this traditiona...

AI Technical Summary

Problems solved by technology

[0003] However, in the prior art, due to the natural fermentation of Mucor-type tempeh, this traditional process, in addition to the known effects of temperature, air and microorganisms in brewing, light, as one of the important environmental factors, has Thermal effects and photochemical effects, which can produce photothermal effects or photochemical effects are often specific wavelengths of light and specific substrates. However, in the actual production process, fermentation is mostly in winter, and the light conditions are unstable, which seriously restricts the development of mucormycetous fermented soybeans. , leading to a long pre-fermentation time of fermented soya bean and unstable product quality