Method for fermenting fermented soybeans with rosa roxburghii tratt fruits, soybeans and black beans

Abstract

The invention relates to a method for fermenting fermented soya beans by rosa roxburghii tratt fruits, soybeans and black beans. The fermentation comprises the following steps: pretreating raw materials, fermenting to prepare fermented soya bean koji, post-fermenting and drying. 3-5 wt% of roxburgh rose juice and 3-5 wt% of roxburgh rose pulp residues are added in the post-fermentation step, the roxburgh rose pulp residues can enrich the taste of the fermented soya bean finished product, roxburgh roses contain rich vitamin C and polyphenol substances and are natural antioxidants, and bad flavor generated by oxidative rancidity of fatty acid in the post-fermentation and storage process of the fermented soya beans is prevented; meanwhile, the soybeans are rich in unsaturated fatty acid, the healthy lipid components are protected from being damaged through the antioxidant effect of the roxburgh rose, the retained unsaturated fatty acid can serve as a precursor to help saccharomycetes to generate more ester aroma substances, the antioxidant effect of the roxburgh rose and microorganisms in the fermented soya beans achieve the synergistic effect, and the effect of improving the immunity of the fermented soya beans is achieved. The flavor is indirectly enhanced, the original taste is not influenced, and the stability and the nutritional value of the fermented soya beans are also improved.

Description

Technical Field

[0001] This invention relates to the field of food science and technology, and in particular to a method for fermenting prickly pear with soybeans and black beans to make fermented soybean paste. Background Technology

[0002] Doubanjiang (fermented black soybeans), a traditional fermented soybean product with a long history in my country, is renowned for its unique flavor, rich nutrition, and diverse physiological functions. Originating in China, with records dating back to the Han Dynasty, it spread to East and Southeast Asia. Based on the type of fermenting microorganisms, doubanjiang can be mainly classified into Aspergillus-type, Mucor-type, bacterial-type, and Rhizopus-type doubanjiang. Among them, Aspergillus-type doubanjiang has the largest production and widest distribution in my country. Its typical preparation process involves soaking and steaming soybeans, then inoculating them with Aspergillus oryzae and other microorganisms to produce koji (fermentation starter), obtaining "doubanjiang koji" rich in various enzymes. This koji is then fermented, aged, and dried after the addition of salt and spices.

[0003] The core value of fermented black soybeans (douchi) lies in its microbial fermentation process. During this process, enzymes such as proteases, amylases, and lipases secreted by microorganisms efficiently degrade the macromolecules in soybeans. Proteins are broken down into various amino acids and polypeptides, which not only gives douchi its rich umami flavor but also improves its digestibility and absorption, and produces various bioactive substances such as those that lower blood pressure and have antioxidant properties. Starch is converted into sugars, and some is further converted into organic acids and alcohols, forming the basis of the sweet and sour flavor of douchi. Furthermore, the fermentation process also generates various vitamins, including B vitamins, making its nutritional value significantly higher than that of the raw soybeans. Studies have shown that traditional douchi has potential health benefits such as aiding digestion, enhancing immunity, providing antioxidants, and preventing cardiovascular disease.

[0004] In the current pursuit of natural, healthy, and functional foods, exploring regionally unique medicinal and edible resources to develop novel fermented foods has become an important research direction in the field of food science. Against this backdrop, the prickly pear, a specialty agricultural product of Guizhou Province, has demonstrated enormous application potential.

[0005] Prickly pear, a unique wild fruit native to the Yunnan-Guizhou Plateau, is hailed as the "King of Vitamin C." This small, yellow fruit covered in fleshy thorns is a "natural nutrient reservoir" with an extremely high nutritional density. Its core beneficial components mainly include: Vitamin C (ascorbic acid), superoxide dismutase (SOD), polyphenols, and flavonoids. Fresh prickly pears contain 2000-3000 mg of Vitamin C per 100g, far exceeding that of kiwifruit and fresh dates, and dozens of times that of citrus fruits. Vitamin C is not only an essential nutrient but also a powerful antioxidant, capable of scavenging free radicals and protecting cells from oxidative damage. It plays a vital role in enhancing immunity, promoting collagen synthesis, and preventing scurvy. SOD is a core enzyme in the human body that combats superoxide anion free radicals, known as the "body's scavenger," and its activity level is closely related to the body's antioxidant and anti-aging capabilities. Prickly pear is one of the few known natural foods rich in SOD (superoxide dismutase). It also contains abundant polyphenols and flavonoids, which also possess excellent antioxidant activity and can synergistically work with vitamin C and SOD to form a powerful antioxidant network. Furthermore, they exhibit anti-inflammatory, antibacterial, and potential antitumor biological activities.

[0006] In conclusion, traditional fermented black soybeans, as a nutritious fermented food, have a mature production process and clear health benefits. Meanwhile, prickly pear, as a highly nutritious natural fruit, contains active ingredients such as vitamin C, SOD, and polyphenols that have multiple positive regulatory effects on human health. How to organically combine these two is a direction worthy of in-depth exploration. Summary of the Invention

[0007] To address the shortcomings of existing technologies, this invention proposes a method for fermenting prickly pear with soybeans and black beans to make fermented soybean paste.

[0008] The technical solution of this invention is as follows: A method for fermenting prickly pear with soybeans and black beans to make fermented black beans includes the following steps: S1. Mix soybeans and black beans, soak them in tea soup, drain them, steam them to obtain cooked beans, and cool them for later use; juice the prickly pear pulp and separate the prickly pear juice and prickly pear pulp residue for later use. S2. Mix the compound microbial culture with cooked soybeans and ferment to obtain fermented soybean starter; S3. After washing the fermented black bean starter, mix and soak it with prickly pear juice and prickly pear pulp residue. After soaking, add salt, seal and carry out the post-fermentation step. S4. After the post-fermentation is completed, the product is dried to obtain the finished fermented black beans.

[0009] Furthermore, the method for preparing the tea soup in step S1 is as follows: brew black tea at a tea-to-water ratio of 1:50, steep for 15 minutes, filter to obtain black tea soup, and cool to 25-30℃ for later use.

[0010] Furthermore, the compound microbial strain mentioned in step S2 is a mixture of Aspergillus oryzae, Bacillus subtilis and lactic acid bacteria in a mass ratio of 5:(2-3):(2-3).

[0011] Furthermore, the compound microbial strain mentioned in step S2 is 0.5-1% of the total mass of cooked beans.

[0012] Furthermore, the steps for preparing fermented soybean koji in step S2 are as follows: after mixing cooked soybeans with compound bacteria, spread the mixture to a thickness of 2-3 cm and place it in an environment with a temperature of 30-35℃ and a relative humidity of 70-80% for 48-72 hours to make koji.

[0013] Furthermore, in step S3, the prickly pear juice is 3-5% of the total mass of the fermented black bean koji, and the prickly pear pulp residue is 3-5% of the total mass of the fermented black bean koji.

[0014] Furthermore, the technical parameters for post-fermentation in step S3 are: fermentation temperature of 30-35℃ and fermentation time of 10-15 days.

[0015] Furthermore, the drying technical parameters in step S3 are: drying at 35-40℃ until the moisture content is 20%.

[0016] Compared with the prior art, the present invention has at least the following advantages:

[0017] This invention relates to a method for fermenting prickly pear with soybeans and black beans to make fermented black beans (douchi). The fermentation steps include pretreatment of raw materials, preparation of douchi koji (fermentation starter), post-fermentation, and drying. In this application, 3-5 wt.% prickly pear juice and 3-5 wt.% prickly pear pulp residue are added in the post-fermentation step. The prickly pear pulp residue can enrich the taste of the finished douchi. Prickly pear is rich in vitamin C and polyphenols, which are natural antioxidants that prevent the unpleasant flavors caused by the oxidation and rancidity of fatty acids during post-fermentation and storage. At the same time, soybeans themselves are rich in unsaturated fatty acids, and the antioxidant effect of prickly pear protects these healthy lipid components from being destroyed. The retained unsaturated fatty acids can also act as precursors to help yeast produce more ester aroma substances. The antioxidant effect of prickly pear and the microorganisms in douchi work synergistically to indirectly enhance the flavor, without affecting the original taste, and improve the stability and nutritional value of douchi. Attached Figure Description

[0018] To more clearly illustrate the specific embodiments of the present invention, the accompanying drawings used in the description of the specific embodiments or the prior art will be briefly introduced below.

[0019] Figure 1 This is a process flow diagram of the fermentation of prickly pear, soybeans, and black beans into fermented soybean paste according to the present invention. Detailed Implementation

[0020] The present invention will now be described in further detail. It should be noted that the following specific embodiments are only used to further illustrate the present invention and should not be construed as limiting the scope of protection of the present invention. Those skilled in the art can make some non-essential improvements and adjustments to the present invention based on the above application content.

[0021] This invention provides a general and / or specific description of the materials and experimental methods used in the experiments. Unless otherwise specified, all experimental or testing methods are conventional methods; all reagents or instruments used, unless otherwise specified, are commercially available conventional products prepared or used using conventional methods.

[0022] The process flow diagram of the fermented soybean paste of this invention is as follows: Figure 1 As shown.

[0023] Example 1: A method for fermenting prickly pear with soybeans and black beans to make fermented soybean paste.

[0024] S1. Preparation: Brew black tea with boiling water at a tea-to-water ratio of 1:50, steep for 15 minutes, then filter the tea leaves to obtain a clear tea infusion. Cool the tea infusion to 25℃ for later use. Select whole and plump soybeans and black beans, mix them at a soybean:black bean = 3:7 mass ratio, wash them, and soak them in cooled tea water for 10 hours to increase the moisture content of the soybeans. Drain the soaked soybeans and steam them in a 120℃ high-pressure sterilizer for 30 minutes until the beans are soft but still intact. Cool the cooked beans to 35℃ for later use. Select fresh and ripe prickly pears, wash them, remove the peel and seeds, juice the pulp, and separate the prickly pear juice and pulp residue through a filter for later use. S2. Koji making: Mix Aspergillus oryzae, Bacillus subtilis and lactic acid bacteria in sterile water at a mass ratio of 5:3:2. Spray the prepared mixed inoculum at 1% of the weight of cooked soybeans to ensure that the inoculum is fully mixed with the soybeans. Spread the inoculated soybeans in a clean container to a thickness of about 3 cm and place them in a constant temperature and humidity environment of 31℃ and 80% relative humidity to make koji. After 72 hours of koji making, the surface of the soybeans will be covered with white or light yellow mycelium. S3. Post-fermentation: Gently rinse the surface of the soybeans with cooled tea water to remove the mycelium and some spores. After draining, first add 4% of the wet weight of the fermented soybean koji with prickly pear juice and 5% of the wet weight of the fermented soybean koji with prickly pear pulp residue. Stir thoroughly with the fermented soybean koji and let stand for 12 minutes to allow the soybeans to fully absorb the nutrients. Then add 8% of the dry weight of the soybeans with salt and stir well. Pack the seasoned fermented soybean semi-finished product into a fermentation jar and seal it. Ferment at 35℃ for 15 days. S4. Drying: Slowly dry at 40℃ until the moisture content is 20% to obtain the finished fermented black beans. Store in a cool, dry place.

[0025] Example 2: A method for fermenting prickly pear with soybeans and black beans to make fermented soybean paste.

[0026] S1. Preparation: Brew black tea with boiling water at a tea-to-water ratio of 1:50, steep for 15 minutes, then filter the tea leaves to obtain a clear tea infusion. Cool the tea infusion to 25℃ for later use. Select whole and plump soybeans and black beans, mix them at a soybean:black bean = 5:5 mass ratio, wash them, and soak them in cooled tea water for 12 hours to increase the moisture content of the soybeans. Drain the soaked soybeans and steam them in a 120℃ high-pressure sterilizer for 30 minutes until the beans are soft but still intact. Cool the cooked beans to 35℃ for later use. Select fresh and ripe prickly pears, wash them, remove the peel and seeds, juice the pulp, and separate the prickly pear juice and pulp residue through a filter for later use. S2. Koji making: Mix Aspergillus oryzae, Bacillus subtilis and lactic acid bacteria in sterile water at a mass ratio of 5:2:2. Spray the prepared mixed inoculum at 1% of the weight of cooked soybeans to ensure that the inoculum is fully mixed with the soybeans. Spread the inoculated soybeans in a clean container to a thickness of about 3 cm and place them in a constant temperature and humidity incubator at 31℃ and 80% relative humidity to make koji. After 72 hours of koji making, the surface of the soybeans will be covered with white or light yellow mycelium. S3. Post-fermentation: Gently rinse the surface of the soybeans with cooled tea water to remove the mycelium and some spores. After draining, first add 5% of the wet weight of the fermented soybean koji with prickly pear juice and 5% of the wet weight of the fermented soybean koji with prickly pear pulp residue. Stir thoroughly with the fermented soybean koji and let stand for 15 minutes to allow the soybeans to fully absorb the nutrients. Then add 8% of the dry weight of the soybeans with salt and stir well. Pack the seasoned fermented soybean semi-finished product into a fermentation jar and seal it. Ferment at 30℃ for 15 days. S4. Drying: Slowly dry at 40℃ until the moisture content is 20% to obtain the finished fermented black beans. Store in a cool, dry place.

[0027] Example 3: A method for fermenting prickly pear with soybeans and black beans to make fermented soybean paste.

[0028] S1. Preparation: Brew black tea with boiling water at a tea-to-water ratio of 1:50, steep for 15 minutes, then filter the tea leaves to obtain a clear tea infusion. Cool the tea infusion to 25℃ for later use. Select whole and plump soybeans and black beans, mix them at a soybean:black bean = 8:2 mass ratio, wash them, and soak them in cooled tea water for 10 hours to increase the moisture content of the soybeans. Drain the soaked soybeans and steam them in a 120℃ high-pressure sterilizer for 30 minutes until the beans are soft but still intact. Cool the cooked beans to 35℃ for later use. Select fresh and ripe prickly pears, wash them, remove the peel and seeds, juice the pulp, and separate the prickly pear juice and pulp residue through a filter for later use. S2. Koji making: Mix Aspergillus oryzae, Bacillus subtilis and lactic acid bacteria in sterile water at a mass ratio of 5:3:3. Spray the prepared mixed inoculum at 0.8% of the weight of cooked soybeans, ensuring that the inoculum is fully mixed with the soybeans. Spread the inoculated soybeans in a clean container to a thickness of about 3 cm and place them in a constant temperature and humidity incubator at 31℃ and 80% relative humidity to make koji. After 72 hours of koji making, the surface of the soybeans will be covered with white or light yellow mycelium. S3. Post-fermentation: Gently rinse the surface of the soybeans with cooled tea water to remove the mycelium and some spores. After draining, first add 3% of the wet weight of the fermented soybean koji with prickly pear juice and 4% of the wet weight of the fermented soybean koji with prickly pear pulp residue. Stir thoroughly with the fermented soybean koji and let stand for 15 minutes to allow the soybeans to fully absorb the nutrients. Then add 7% of the dry weight of the soybeans with salt and stir well. Pack the seasoned fermented soybean semi-finished product into a fermentation jar and seal it. Ferment at 30℃ for 10 days. S4. Drying: Slowly dry at 40℃ until the moisture content is 20% to obtain the finished fermented black beans. Store in a cool, dry place.

[0029] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention, and they should all be covered within the scope of the claims and specification of the present invention.

Claims

1. A method for fermenting a rosehip and soybean, black bean fermented tempeh, characterized by, The method comprises the following steps: S1. Mix soybeans and black beans, soak them in tea soup, drain and then cook to obtain cooked beans, which are cooled and prepared for use; juice is squeezed from the Roxburgh rose pulp to obtain Roxburgh rose juice and Roxburgh rose pulp residue, which are prepared for use; S2. Mix the compound strain with the cooked beans and ferment to obtain douchi koji; S3. After the douchi koji is washed, it is stirred with the Roxburgh rose juice and Roxburgh rose pulp residue, soaked, and then salt is added after the soaking is completed, and a post-fermentation step is carried out in a sealed manner; S4. After the post-fermentation is completed, the finished product douchi is obtained by drying.

2. The method of claim 1, wherein, The preparation method of the tea soup in step S1 is as follows: black tea is brewed according to a tea-to-water ratio of 1:50, and then soaked for 15 minutes before being filtered to obtain red tea soup, which is cooled to 25-30 DEG C and prepared for use.

3. The method of claim 2, wherein, The compound strain in step S2 is a mixture of Aspergillus oryzae, Bacillus subtilis and lactic acid bacteria in a mass ratio of 5:(2-3):(2-3).

4. The method of claim 3, wherein, The compound strain in step S2 accounts for 0.5-1% of the total mass of the cooked beans.

5. The method according to any one of claims 1-4, characterized in that, The steps for preparing the douchi koji in step S2 are as follows: after the cooked beans and the compound strain are mixed, they are spread to a thickness of 2-3 cm, and then koji is prepared in an environment with a temperature of 30-35 DEG C and a relative humidity of 70-80% for 48-72 hours.

6. The method of claim 5, wherein, The Roxburgh rose juice in step S3 accounts for 3-5% of the total mass of the douchi koji, and the Roxburgh rose pulp residue accounts for 3-5% of the total mass of the douchi koji.

7. The method of claim 6, wherein, The technical parameters of the post-fermentation in step S3 are as follows: the fermentation temperature is 30-35 DEG C, and the fermentation time is 10-15 days.

8. The method of claim 7, wherein, The technical parameters of the drying in step S3 are as follows: the environment is at a temperature of 35-40 DEG C, and the drying is carried out until the water content is 20%.

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