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Pure breed fermentation process for producing fermented soybean

A pure-bred fermentation and tempeh technology, applied in bacteria, food preparation, food science, etc., to ensure the sensory and nutritional quality of the finished product, shorten the production cycle, and avoid time and space differences

Inactive Publication Date: 2007-06-27
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In CN1096324, once disclosed a kind of technology that utilizes mucormycetes to carry out pure-bred koji production to produce fermented soya bean, but its production cycle is still as long as about four months, simultaneously up to now, also does not see to adopt bacterial strain to carry out pure-bred koji. A report on the production of fermented soybeans by planting koji

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Soaking and cooking of soybeans

[0028] Soak the washed soybeans in water three times the weight of the soybeans for 3 hours, drain the water, and cook for 3 hours under normal pressure.

[0029] (2) Preparation of seed solution

[0030] Using KMB liquid medium, insert the Bacillus subtilis BBDC4 strain under aseptic conditions, cultivate it on a shaker at 150rpm for 18 hours, count the colonies on the nutrient agar plate, and dilute it with sterile physiological saline to contain 10 live bacteria. 7 per milliliter of seed solution.

[0031] (3) Koji making by inoculation

[0032] After being inoculated at a weight-to-volume ratio (w / v) of 100:1 of the steamed soybean and the seed liquid, the koji was washed at 37° C. for 48 hours.

[0033] (4) Post-fermentation

[0034] Add salt and sugar according to 10% and 5% of the soybean weight after washing the koji respectively, add water and soak for 12 hours, put in an altar, and place at 45° C. for 30 days.

[0035...

Embodiment 2

[0037] (1) Soaking and cooking of soybeans

[0038] Soak the washed soybeans in water three times the weight of the soybeans for 10 hours, drain the water, and cook under high pressure at 0.1 MPa for 40 minutes.

[0039] (2) Preparation of seed solution

[0040] Using KMB liquid medium, insert the Bacillus subtilis BBDC4 strain under aseptic conditions, cultivate it on a shaker at 150rpm for 18 hours, count the colonies on the nutrient agar plate, and dilute it with sterile physiological saline to contain 10 live bacteria. 7 per milliliter of seed solution.

[0041] (3) Koji making by inoculation

[0042] Inject the above-mentioned bacterial species in an amount of 100:3 by weight-to-volume ratio (w / v) of the steamed soybean and the seed solution, and place it at 30° C. for 72 hours to wash the koji.

[0043] (4) Post-fermentation

[0044] Add salt, sugar and spices according to 8%, 10%, 0.1% of soybean weight after washing koji respectively, add water and soak for 24 hour...

Embodiment 3

[0047] (1) Soaking and cooking of soybeans

[0048] Soak the washed soybeans in water three times the weight of the soybeans for 6 hours, drain the water, and cook under high pressure at 0.15 MPa for 20 minutes.

[0049] (2) Preparation of seed solution

[0050] Using KMB liquid medium, inoculate Bacillus subtilis BBDC4 strains under sterile conditions, culture on a shaker at 150rpm for 18 hours, count the colonies on the nutrient agar plate, and dilute it with sterile normal saline to contain 10 live bacteria. 7 per milliliter of seed solution.

[0051] (3) Koji making by inoculation

[0052] The seed liquid of the above-mentioned strains is used to make the final ratio: the weight-to-volume ratio (w / v) of steamed soybeans to the seed liquid is 100:2. After inoculation, place it at 35° C. for 60 hours to wash the koji.

[0053] (4) Post-fermentation

[0054] Add salt and spices according to 10% and 0.05% of soybean weight after washing koji respectively, add water and soa...

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Abstract

The present invention belongs to the field of food fermentation technology, and is especially pure breed fermentation process for producing fermented soybean. The pure breed fermentation process includes the following steps: soaking soybean as the main material in water to water content of 45-55 %, and steaming at normal pressure or high pressure; inoculating Bacillus subtilis BBDC4 to KMB liquid culture medium; culture in shaking table at 150 rpm for 18 hr, and diluting the cultured liquid to obtain seed liquid with live bacteria number in 10<7> / ml; inoculating the seed liquid in 1-3 % to steamed soybean to produce leaven through setting at 30-37deg.c for 48-72 hr; adding salt, sugar and seasoning, and soaking in water for 12-24 hr; and loading into jar and setting at 45-55deg.c for 15-30 days to obtain fermented soybean in required flavor. The process has production period shorter than 34 days, pure yeast adopted to avoid harmful microbe invasion and ensured eating safety.

Description

technical field [0001] The invention belongs to the technical field of light industrial food fermentation, and relates to the fermentation technology of edible condiments, in particular to a pure seed fermentation process for producing Douchi. Background technique [0002] Tempeh is a fermented soy product, which has a history of more than 2,000 years in China. As a unique condiment, it is deeply loved by people. Tempeh is rich in nutrition and is a good source of essential fatty acids and essential amino acids. It also contains a variety of vitamins and minerals, as well as functional factors such as bioactive peptides and soybean isoflavones. It has a good development prospect. However, at present, the production of fermented soy sauce still relies on natural fermentation. Due to the diversity and instability of microorganisms in nature, the sensory and nutritional quality of the product is unstable and even hidden dangers of hygiene and safety. Moreover, the production cy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/29A23L1/221C12N1/20A23L11/00A23L27/10A23L33/00
Inventor 李铎冯凤琴沈立荣李华
Owner ZHEJIANG UNIV
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