Preparation method and application of fermented soybeans

Abstract

The invention relates to the technical field of fermented soybeans, in particular to a preparation method and application of fermented soybeans. The preparation method comprises the following steps: soaking beans, steaming for three times, carrying out combined enzymolysis on nattokinase and acid protease, carrying out combined fermentation on aspergillus oryzae CICC 2082, aspergillus flavus CICC 2387 and lactobacillus plantarum CICC 22698, drying and the like to prepare the fermented soybeans. The fermented soya beans have high content of amino acid nitrogen, low content of histamine and relatively high flavor score of the fermented soya beans; the prepared fermented soya beans are rich in nutrition, beneficial to human health, good in fragrance and flavor, sufficient in fragrance and good in use experience feeling.

Description

Technical Field

[0001] The invention relates to the technical field of fermented black beans, and in particular to a preparation method and application of fermented black beans. Background Art

[0002] Douchi is a traditional fermented bean product in my country. It is made from soybeans or yellow beans as the main raw materials and is made by steaming and fermenting. There are many types of Douchi. According to the processed raw materials, it can be divided into black Douchi and yellow Douchi. According to the taste, it can be divided into salty Douchi and light Douchi. It has rich nutritional value and multiple health benefits. The microbial fermentation process in Douchi produces a variety of digestive enzymes, which help to decompose food and promote digestion. Douchi's unique flavor can stimulate taste buds and increase appetite, especially suitable for people with poor appetite. Douchi is rich in protein, vitamins and minerals, and is a nutritious food. The antioxidants in Douchi can help resist free radicals.

[0003] The preparation process of fermented black beans produces ingredients such as histamine that are not good for human health, and the quality and aroma of fermented black beans prepared by different preparation processes vary. Therefore, providing a fermented black bean with stable quality, good for human health, rich aroma and nutrition is one of the technical problems that need to be solved at present. Summary of the invention

[0004] The present invention aims at the above technical problems and proposes a technical solution of the present invention, which includes a preparation method and application of fermented black beans.

[0005] The present invention provides a method for preparing fermented black beans, comprising the following steps:

[0006] (1) Soaking beans in water, draining, steaming for the first time, and cooling to obtain steamed beans;

[0007] (2) Steaming beans, mixing with water and protease, and performing enzymolysis to obtain enzymolyzate;

[0008] (3) steaming the enzymolyzate for a second time, cooling it to obtain steamed beans for the second time, and then spraying the fermentation liquid on it, fermenting it, and obtaining a fermented product;

[0009] (4) steaming the fermented product for the third time, taking it out, and drying it to obtain the fermented black beans.

[0010] Preferably, in step (1), the beans include soybeans and / or black beans.

[0011] Preferably, in step (1), water is added to submerge the beans for soaking.

[0012] Preferably, in step (1), the soaking is performed at room temperature for 3-10 hours.

[0013] Preferably, in step (1), the first steaming time is 0.1-2 hours.

[0014] Preferably, in step (2), the mass ratio of steamed beans to water is 1:0.1-0.3.

[0015] Preferably, in step (2), the protease is nattokinase and acid protease.

[0016] Preferably, in step (2), the dosage of nattokinase and acid protease is 40-100 U / g steamed beans and 30-80 U / g steamed beans, respectively.

[0017] Preferably, in step (2), the enzymatic hydrolysis time is 3-6 hours and the temperature is 40-60°C.

[0018] Preferably, in step (3), the second steaming time is 0.1-1.2 hours.

[0019] Preferably, in step (3), the fermented bacterial liquid is 1-10% of the mass of the beans steamed for the second time.

[0020] Preferably, in step (3), the fermentation bacteria include Aspergillus oryzae CICC 2082, Aspergillus flavus CICC 2387 and Bacillus plantarum CICC 22698.

[0021] Preferably, in step (3), the amount of Aspergillus oryzae CICC 2082, Aspergillus flavus CICC 2387 and Bacillus plantarum CICC 22698 in the fermentation bacteria is (6.5-9.2)×10 6 cfu / g second steaming of beans.

[0022] Preferably, in step (3), the quantitative ratio of Aspergillus flavus CICC 2387 to Bacillus plantarum CICC 22698 in the fermentation bacteria is 2-4:1.

[0023] Preferably, in step (3), the fermentation temperature is 22-30° C. and the fermentation time is 12-30 days.

[0024] Preferably, in step (4), the third steaming time is 0.1-1 hour.

[0025] Preferably, in step (4), the drying temperature is 60-80°C.

[0026] The invention also provides fermented fermented black beans prepared according to the preparation method.

[0027] The invention also provides use of the fermented black beans in food.

[0028] Beneficial effects of the present invention:

[0029] The invention adopts the processes of soaking beans, steaming three times, enzymolysis by nattokinase and acid protease, joint fermentation by Aspergillus oryzae CICC 2082, Aspergillus flavus CICC 2387 and Bacillus plantarum CICC 22698, drying and the like to prepare fermented black beans.

[0030] The fermented black beans prepared by the invention have high amino acid nitrogen content, low histamine content and high fermented black bean flavor score; the fermented black beans prepared by the invention have good nutritional effect, are beneficial to human health, have good flavor and flavor, are full of fermented black bean flavor and have good use experience.

[0031] The amino acid nitrogen content of the fermented black beans prepared by the invention is as high as 9.52‰, the histamine content is as low as 1.37 mg / kg, and the total fragrance score reaches 97 points.

[0032] The present invention uses nattokinase combined with acid protease for enzymolysis, which can promote each other to increase the nitrogen content of fermented black beans and reduce the histamine content, giving the fermented black beans better nutrition, health and fragrance effects. The present invention uses nattokinase combined with acid protease for enzymolysis, which has a better effect than other enzymes such as bromelain.

[0033] The fermentation process adopted in the present invention can significantly improve the nutritional effect of fermented black beans, so that the nutritional components of the fermented black beans can be better decomposed into components that are conducive to absorption.

[0034] The invention adopts specific fermentation bacteria Aspergillus oryzae CICC 2082, Aspergillus flavus CICC 2387 and Bacillus plantarum CICC 22698 for fermentation, which has a better effect of improving the quality of fermented black beans than other bacteria. Moreover, the combination of Aspergillus flavus CICC 2387 and Bacillus plantarum CICC 22698 in the fermentation bacteria can synergistically enhance the effect of increasing the amino acid content and reducing the histamine content in the fermented black beans, and when the ratio of the two is 0.8-1.2:1, the obtained fermented black beans have a better effect.

[0035] The preparation process of the invention is simple, the prepared fermented black beans are of excellent quality and beneficial to human health, and have good application prospects. DETAILED DESCRIPTION

[0036] The present invention will be described below in conjunction with specific embodiments, and various effects of the present invention will be more clearly presented. It should be understood by those skilled in the art that these specific embodiments are used to illustrate the present invention, rather than to limit the present invention.

[0037] Aspergillus oryzae CICC 2082, Aspergillus flavus CICC 2387, Bacillus plantarum CICC 22698, Aspergillus niger CICC40404, and Bacillus subtilis CICC 10262 were purchased from China Industrial Microbiological Culture Collection Administration Center

[0038] 1. Preparation of fermented black beans

[0039] Black Beans 1:

[0040] (1) adding water to submerge black beans, soaking at room temperature for 6 hours, draining, steaming for a first time for 0.4 hours (steam temperature 115° C.), cooling to room temperature, and obtaining steamed beans;

[0041] (2) Steaming beans, water (the mass ratio of the two is 1:0.2) and protease, and performing enzymolysis at 50°C for 4.5 hours to obtain an enzymolysis product; wherein the protease is nattokinase and acid protease, and the amount of nattokinase and acid protease is 60U / g steamed beans and 40U / g steamed beans, respectively;

[0042] (3) The enzymatic hydrolysate was steamed for a second time for 0.2 hours (steam temperature 115° C.), cooled to room temperature, and steamed beans were obtained for the second time, and then the fermentation liquid was sprayed, and the beans were sealed and anaerobically fermented at 28° C. for 22 days to obtain a fermented product;

[0043] The fermentation liquid includes water and fermentation bacteria, the fermentation liquid is 2% of the mass of the second steamed beans, and the fermentation bacteria are Aspergillus oryzae CICC 2082, Aspergillus flavus CICC 2387 and Bacillus plantarum CICC 22698;

[0044] When spraying the fermentation liquid, the dosage of Aspergillus oryzae CICC 2082 was 7.8×10 6 cfu / g second steamed beans; the amount of aflatoxin CICC 2387 was 8.1×10 6 cfu / g for the second steaming of beans, the amount of Lactobacillus plantarum CICC 22698 was 8.1×10 6 cfu / g second steaming of beans;

[0045] The quantitative ratio of Aspergillus flavus CICC 2387 and Bacillus plantarum CICC 22698 was 1:1;

[0046] (4) The fermented product was steamed for a third time for 0.15 hours (steam temperature 115° C.), taken out, and dried at 75° C. to a water content of 17.35% by mass, thereby obtaining the fermented black beans.

[0047] Black Beans 2:

[0048] (1) adding water to submerge black beans, soaking at room temperature for 6.5 hours, draining, steaming for a first time for 0.4 hour (steam temperature 115° C.), cooling to room temperature, and obtaining steamed beans;

[0049] (2) Steaming beans, water (the mass ratio of the two is 1:0.18) and protease, and performing enzymolysis at 48°C for 4.2 hours to obtain an enzymolysis product; wherein the protease is nattokinase and acid protease, and the amount of nattokinase and acid protease is 70U / g steamed beans and 30U / g steamed beans, respectively;

[0050] (3) The enzymatic hydrolysate was steamed for a second time for 0.2 hours (steam temperature 115° C.), cooled to room temperature, and steamed beans were obtained for the second time, and then the fermentation liquid was sprayed, and the beans were sealed and anaerobically fermented at 27° C. for 25 days to obtain a fermented product;

[0051] The fermentation liquid includes water and fermentation bacteria, the fermentation liquid is 2% of the mass of the second steamed beans, and the fermentation bacteria are Aspergillus oryzae CICC 2082, Aspergillus flavus CICC 2387 and Bacillus plantarum CICC 22698;

[0052] When spraying the fermentation liquid, the dosage of Aspergillus oryzae CICC 2082 is 8×10 6 cfu / g second steamed beans; the amount of aflatoxin CICC 2387 was 8.7×10 6 cfu / g for the second steaming of beans, the amount of Lactobacillus plantarum CICC 22698 was 7.3×10 6 cfu / g second steaming of beans;

[0053] The quantitative ratio of Aspergillus flavus CICC 2387 and Bacillus plantarum CICC 22698 was 1.19:1;

[0054] (4) The fermented product was steamed for a third time for 0.15 hours (steam temperature 115° C.), taken out, and dried at 72° C. to a water content of 17.19% to obtain the fermented black beans.

[0055] Black Beans 3:

[0056] Step (2) is: steam beans, water (the mass ratio of the two is 1:0.2), and protease, mix well, and perform enzymolysis at 50° C. for 4.5 hours to obtain an enzymolysis product; wherein the protease is nattokinase, and the amount of nattokinase used is 100 U / g of steamed beans. Other steps are the same as those of Douchi 1.

[0057] Black Beans 4:

[0058] Step (2) is: steam beans, water (the mass ratio of the two is 1:0.2), and protease, mix well, and perform enzymolysis at 50°C for 4.5 hours to obtain an enzymolysis product; wherein the protease is acidic protease, and the amount of acidic protease used is 100U / g steamed beans. Other steps are the same as those of Douchi 1.

[0059] Black Beans 5:

[0060] Step (2) is: steaming beans, water (the mass ratio of the two is 1:0.2), and protease, mixing well, and performing enzymolysis at 50° C. for 4.5 hours to obtain an enzymolysis product; wherein the protease is nattokinase and bromelain, and the amount of nattokinase and bromelain is 60 U / g steamed beans and 40 U / g steamed beans, respectively. The other parts are the same as those of Douchi 1.

[0061] Black Beans 6:

[0062] Step (3) is: steaming the enzymolyzate for a second time for 0.2 hours (steam temperature 115° C.), cooling to room temperature to obtain second steamed beans, spraying water (2% of the mass of the second steamed beans), sealing at 28° C. for 22 days, and obtaining an intermediate product. The rest is the same as that of Douchi 1.

[0063] Fermented black beans 7:

[0064] In step (4), the fermentation bacteria are Aspergillus oryzae CICC 2082 and Aspergillus flavus CICC 2387; when the fermentation solution is sprayed, the amount of Aspergillus oryzae CICC 2082 is 7.8×10 6 cfu / g second steamed beans; the amount of aflatoxin CICC 2387 was 16.2×10 6 cfu / g Second steaming of beans. Others are the same as those of Douchi 1.

[0065] Fermented black beans 8:

[0066] In step (4), the fermentation bacteria are Aspergillus oryzae CICC 2082 and Bacillus plantarum CICC 22698; when spraying the fermentation solution, the amount of Aspergillus oryzae CICC 2082 is 7.8×10 6 cfu / g for the second steaming of beans; the dosage of Lactobacillus plantarum CICC22698 was 16.2×10 6 cfu / g Second steaming of beans. Others are the same as those of Douchi 1.

[0067] Fermented black beans 9:

[0068] In step (4), when the fermentation liquid is sprayed, the amount of Aspergillus oryzae CICC 2082 is 7.8×10 6 cfu / g second steamed beans; the amount of aflatoxin CICC 2387 was 5.4×10 6 cfu / g In the second steaming of beans, the dosage of Lactobacillus plantarum CICC22698 was 10.8×10 6 cfu / g second steamed beans; the number ratio of Aspergillus flavus CICC 2387 and Bacillus plantarum CICC22698 was 0.5:1. Others were the same as Douchi 1.

[0069] Fermented black beans 10:

[0070] In step (4), when the fermentation liquid is sprayed, the amount of Aspergillus oryzae CICC 2082 is 7.8×10 6 cfu / g second steamed beans; the amount of aflatoxin CICC 2387 was 10.8×10 6 cfu / g In the second steaming of beans, the amount of Lactobacillus plantarum CICC22698 was 5.4×10 6 cfu / g second steamed beans; the number ratio of Aspergillus flavus CICC 2387 and Bacillus plantarum CICC22698 was 2:1. Others were the same as Douchi 1.

[0071] Fermented black beans 11:

[0072] In step (4), when the fermentation liquid is sprayed, the fermentation bacteria are Aspergillus niger CICC 40404 and Bacillus subtilis CICC10262; the amount of Aspergillus niger CICC 40404 is 7.8×10 6 cfu / g second steamed beans; the amount of Bacillus subtilis CICC10262 was 16.2×10 6 cfu / g Second steaming of beans. Others are the same as those of Douchi 1.

[0073] 2. Testing Douchi

[0074] The test items are as follows:

[0075] 1. Test the amino acid nitrogen and histamine content in fermented black beans. Amino acid nitrogen affects the flavor and nutritional effect of fermented black beans; histamine is a harmful component and is used to characterize the health performance of the fermented black beans prepared by the present invention. The test of amino acid nitrogen content: refer to the method specified in the national standard GB 5009.235-2016, the unit is ‰. The test of histamine content: refer to high performance liquid chromatography-triple quadrupole mass spectrometry quantitative detection, the unit is mg / Kg.

[0076] 2. The aroma of fermented black beans was evaluated by manual scoring. The specific method was as follows: 10 volunteers aged 30-40 years old (5 males and 5 females) were recruited, and each volunteer scored the aroma of the fermented black beans prepared by each group; the highest score for a single person for a piece of fermented black beans was 10 points, and the lowest score was 0 points, and then the total score of each fermented black bean was calculated.

[0077] The test results are shown in Table 1, where “ / ” in Table 1 represents that no test was performed.

[0078] Table 1: Amino acid nitrogen, histamine content and fermented black bean aroma test

[0079] Serial number Amino acid nitrogen content / ‰ Histamine content / mg / kg Total score of fermented black bean flavor Fermented black beans 1 9.52 1.37 97 Fermented black beans 2 9.36 1.48 95 Fermented black beans 3 9.07 1.62 94 Fermented black beans 4 8.91 1.75 93 Fermented black beans 5 8.83 1.81 91 Fermented black beans 6 2.34 / 52 Fermented black beans7 8.65 3.03 87 Fermented black beans8 8.71 2.87 89 Fermented black beans 9 9.13 2.12 93 Fermented black beans 10 9.27 1.94 94 Fermented black beans 11 8.29 4.58 80

[0080] Through testing, it can be known that the fermented black beans prepared by the present invention have a high content of amino acid nitrogen, a low content of histamine and a high fermented black bean aroma score; the fermented black beans prepared by the present invention have good nutritional effects, are beneficial to human health, and also have good aroma and flavor, and the fermented black bean aroma is sufficient, and has a good user experience.

[0081] The amino acid nitrogen content of the fermented black beans prepared by the invention is as high as 9.52‰, the histamine content is as low as 1.37 mg / kg, and the total fragrance score reaches 97 points.

[0082] According to the test results of Douchi 1, 3-5, the present invention uses nattokinase combined with acid protease for enzymolysis, which can promote each other to increase the nitrogen content of Douchi and reduce the histamine content, giving Douchi better nutrition, health and fragrance effects. The present invention uses nattokinase combined with acid protease for enzymolysis, which has better effects than other enzymes such as bromelain.

[0083] According to the test of Douchi 1 and 6, the fermentation process adopted in the present invention can significantly improve the nutritional effect of Douchi, so that the nutritional components of Douchi can be better decomposed into components that are easy to absorb.

[0084] According to the test of Douchi 1 and 7-11, the present invention uses specific fermentation bacteria Aspergillus oryzae CICC 2082, Aspergillus flavus CICC2387 and Bacillus plantarum CICC 22698 for fermentation, which has a better effect of improving the quality of Douchi than other bacteria. And the combination of Aspergillus flavus CICC 2387 and Bacillus plantarum CICC 22698 in the fermentation bacteria can synergistically enhance the effect of increasing the amino acid content and reducing the histamine content in Douchi. When the ratio of the two is 0.8-1.2:1, the obtained Douchi has a better effect.

[0085] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.

Claims

1. A method for preparing fermented black beans, characterized in that: The steps include: (1) Soaking beans in water, draining, steaming for the first time, and cooling to obtain steamed beans; (2) Steaming beans, mixing with water and protease, and performing enzymolysis to obtain enzymolyzate; (3) steaming the enzymolyzate for a second time, cooling it to obtain steamed beans for the second time, and then spraying the fermentation liquid on it, fermenting it, and obtaining a fermented product; (4) steaming the fermented product for the third time, taking it out, and drying it to obtain the fermented black beans.

2. The preparation method according to claim 1, characterized in that: The beans include soybeans and / or black beans.

3. The preparation method according to claim 1, characterized in that: Soak at room temperature for 3-10 hours.

4. The preparation method according to claim 1, characterized in that: The first steaming time is 0.1-2 hours, the second steaming time is 0.1-1.2 hours, and the third steaming time is 0.1-1 hour.

5. The preparation method according to claim 1, characterized in that: In step (2), the proteases are nattokinase and acid protease, and the amounts of nattokinase and acid protease are 40-100 U / g steamed beans and 30-80 U / g steamed beans, respectively.

6. The preparation method according to claim 1, characterized in that: In step (2), the mass ratio of steamed beans to water is 1:0.1-0.3; And / or, the enzymolysis time is 3-6 hours and the temperature is 40-60°C.

7. The preparation method according to claim 1, characterized in that: In step (3), the fermentation bacteria include Aspergillus oryzae CICC 2082, Aspergillus flavus CICC 2387 and Bacillus plantarum CICC 22698; And / or, the dosage of Aspergillus oryzae CICC 2082, Aspergillus flavus CICC 2387 and Bacillus plantarum CICC 22698 in the fermentation bacteria is (6.5-9.2)×10 6 cfu / g second steaming of beans. And / or, the quantitative ratio of Aspergillus flavus CICC 2387 and Bacillus plantarum CICC 22698 in the fermentation bacteria is 0.8-1.2:

1.

8. The preparation method according to claim 1, characterized in that: In step (3), the fermentation temperature is 22-30° C. and the fermentation time is 12-30 days.

9. A fermented black bean prepared according to the preparation method according to any one of claims 1 to 8.

10. Use of the fermented black beans according to claim 9 in food.