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Production method for soybean paste mixed fungus leaven

A technology of mixing strains and production methods, applied in fungi, food preparation, food science, etc., can solve the problems of long fermentation cycle, inferior flavor, and low protein utilization rate.

Inactive Publication Date: 2006-08-30
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the use of a single strain of koji fermentation to produce soybean paste, the protein utilization rate of its raw

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] The following examples describe the present invention in more detail:

[0015] 1. Select Aspergillus oryzae and Aspergillus niger as the main strains, and activate the strains first. The activation method is to pick Aspergillus oryzae into the soybean juice agar medium, cultivate it at 28-30°C for 3 days, and pick Aspergillus niger. Received in the malt juice agar medium with a concentration of 6-7 degrees Baume, cultivated at a temperature of 28-30°C for 3 days; the activated strains were undergoing expansion culture, and the conditions for expansion culture were: press the bran 30 -50%, soybean meal powder 8-15%, maltose 1-2%, water 50-60% ratio to prepare the expansion culture medium for the strains. Sterilize for 30-60 minutes, inoculate Aspergillus oryzae and Aspergillus niger according to the inoculation amount of 2% respectively, and cultivate them for 65-75 hours at a temperature of 28-30° C.; make seed koji after expanding cultivation, and the operating conditi...

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PUM

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Abstract

The invention provides the production method for soybean paste mixed fungus leaven, wherein the zymogeneous bacteria includes aspergillus oryzae and aspergillus niger, the method comprises activating the bacterial, enlarging the culture, making seed yeast, drying in frozen to make mixed bacterium leaven.

Description

(1) Technical field [0001] The invention relates to a method for preparing a starter, in particular to a method for producing a starter for soybean paste production. (2) Background technology [0002] Brewed sauce is a nutrient-dense fermented food. Because it not only tastes delicious, but also has enough amino acids in the sauce; there is a natural brownish-red pigment in the sauce, which is a safe colorant for food; there are also complex aroma components, which add a soft flavor to the food. Fragrance; more importantly, the sauce contains various B vitamins, which can enhance appetite and promote digestion. So sauce is not only a condiment, but also a nutritious fermented food. [0003] In the food history of our country, the appearance of sauce is very early. According to historical records, production began in the Zhou Dynasty 3,000 years ago, and it became an indispensable condiment in the Spring and Autumn and Warring States Periods. The first sauces were made fro...

Claims

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Application Information

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IPC IPC(8): A23L1/23C12N1/16A23L27/24
Inventor 马莺李海梅
Owner NORTHEAST AGRICULTURAL UNIVERSITY