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Broad bean sauce rich in soybean oligosaccharides and preparation process thereof

A technology of soybean oligosaccharide and preparation process, which is applied to bacteria, yeast-containing food ingredients, Lactobacillus and other directions used in food preparation, can solve problems such as insufficient glucosidase activity

Active Publication Date: 2021-05-18
GUANGZHOU CITY POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the defects such as the lack of glucosidase activity in the koji caused by the production process of broad bean paste existing in the prior art, which mostly uses a single strain of koji, the present invention provides a broad bean paste rich in soybean oligosaccharides and its The preparation process simulates natural inoculation, and uses the synergistic fermentation between microorganisms to jointly promote the growth and metabolism of each other, improve the micro-ecological environment for koji making, enrich the enzyme activity of glucosidase in the koji, and precisely and efficiently strengthen the soybean low in broad bean paste. The formation of polysaccharides, and finally a healthy, nutritious and functional broad bean paste

Method used

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  • Broad bean sauce rich in soybean oligosaccharides and preparation process thereof
  • Broad bean sauce rich in soybean oligosaccharides and preparation process thereof
  • Broad bean sauce rich in soybean oligosaccharides and preparation process thereof

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Embodiment 1

[0025] All strains described in the present invention can be purchased through commercial channels.

[0026] Example 1

[0027] A preparation process of broad bean paste rich in soybean oligosaccharides, the concrete steps are as follows:

[0028] (1) Douban pretreatment: select peeled watercress and flour as raw materials, the mass ratio is 6:4, soak the watercress with a strong-flavor tail wine with an alcohol content of 12% (V / V) at 35°C, and the liquid surface 5cm higher than broad bean flaps, soak for 6 hours, drain, mix with flour and cook at 115°C for 15 minutes.

[0029] (2) Preparation of koji: when the raw material is cooled to 30°C, add 1‰ Aspergillus oryzae spore powder according to the weight of the koji, and add Paenibacillus lactis CICC 10358 2×10 according to the weight of the koji 5 hours after making the koji. 3 pcs / g raw material, pine for the first time in 12 hours, and insert halotolerant Lactobacillus plantarum CICC 20039 2×10 at the same time 3 1 / g raw ...

Embodiment 2

[0033] A preparation process of broad bean paste rich in soybean oligosaccharides, the concrete steps are as follows:

[0034] (1) Douban pretreatment: select peeled watercress and flour as raw materials, with a mass ratio of 6:4, soak the watercress with Luzhou-flavored tail wine with an alcohol content of 18% (V / V) at 40°C, and the liquid surface 10cm higher than broad bean flap, soak for 10h, drain, mix with flour, cook at 115°C for 15min.

[0035] (2) Preparation of finished koji: when the raw materials are cooled to 30°C, add 5‰ Aspergillus oryzae spore powder according to the weight of the koji, and add Paenibacillus lactis CICC 10358 4×10 according to the weight of the koji 6 hours after making the koji. 5 pcs / g raw material, pine song for the first time in 14 hours, and insert halotolerant Lactobacillus plantarum CICC 20039 2×10 at the same time 5 1 / g raw material, 22h carry out the second loose koji, koji making 40h finishes, the humidity of the koji room is kept at ...

Embodiment 3

[0039] A preparation process of broad bean paste rich in soybean oligosaccharides, the concrete steps are as follows:

[0040] (1) Douban pretreatment: select peeled watercress and flour as raw materials, with a mass ratio of 7:3, soak the douban with a sauce-flavored tail wine with an alcohol content of 15% (V / V) at 35°C, and the liquid surface 10cm higher than broad bean, soak for 8 hours, drain, mix with flour, cook at 115°C for 15 minutes.

[0041] (2) Preparation of koji: when the raw material is cooled to 35°C, add 3‰ Aspergillus oryzae spore powder according to the weight of the koji, and add Paenibacillus lactis CICC 10358 7×10 according to the weight of the koji 6 hours after making the koji. 4 pcs / g raw material, pine song for the first time in 14 hours, and insert halotolerant Lactobacillus plantarum CICC 20039 2×10 at the same time 4 1 / g raw material, 24h is carried out the second loose koji, koji making 44h finishes, and the humidity of the koji room is maintaine...

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Abstract

The invention discloses broad bean sauce rich in soybean oligosaccharides and a preparation process thereof, and belongs to the technical field of food fermentation engineering. The method comprises the steps of broad bean pretreatment, finished koji preparation and thin mash fermentation. Aspergillus oryzae, bacillus and halophilic lactic acid bacteria are adopted for synergistic koji preparation. The multi-strain synergistic koji preparation comprises the steps that in the koji preparation starting stage, 1-5% o of aspergillus oryzae spore powder is inoculated according to the weight of koji materials, 103-105 / g of bacillus is inoculated according to the weight of the koji materials 5-6h after koji preparation, and 103-105 / g of halophilic lactic acid bacteria is inoculated after first koji loosening. By means of continuous changes of the fermentation microenvironment in the koji preparation process, proper conditions are created for growth and metabolism of three microorganisms respectively. The ratio of bacillus to halophilic lactic acid bacteria in finished koji is 10: 1-1: 1, sufficient alpha-glucoside synthetase, beta-glucosidase and other rich enzyme systems are provided for broad bean sauce thin mash fermentation, finally the content of broad bean sauce soybean oligosaccharides is increased, the biological activity of the product is improved, and the product is beneficial to the human intestinal tract.

Description

technical field [0001] The invention relates to the technical field of food fermentation engineering, in particular to broad bean paste rich in soybean oligosaccharides and a preparation process thereof. Background technique [0002] Broad bean paste is a traditional bean paste in my country, which is deeply loved by consumers because of its delicious taste and rich nutrition. Broad bean paste is a semi-fluid dynamic seasoning sauce made from shelled broad beans as the main raw material, mixed with flour after steaming, inoculated, koji-making, and fermented. The production of broad bean paste in my country mostly adopts the method of natural fermentation. This method is carried out in an open environment. After being mixed with various microorganisms in the environment, they use the raw materials to reproduce and metabolize together. Fragrant broad bean paste. However, due to the large fluctuations in the environment of natural fermentation, the fermentation cycle is not u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L11/50
CPCA23L27/60A23V2002/00A23V2400/169A23V2250/76Y02A40/90
Inventor 王欢贾强黄利华张挺王英万红霞
Owner GUANGZHOU CITY POLYTECHNIC
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