CN101579107A - Fermentation method of soybean paste - Google Patents
Fermentation method of soybean paste Download PDFInfo
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- CN101579107A CN101579107A CNA2009101308593A CN200910130859A CN101579107A CN 101579107 A CN101579107 A CN 101579107A CN A2009101308593 A CNA2009101308593 A CN A2009101308593A CN 200910130859 A CN200910130859 A CN 200910130859A CN 101579107 A CN101579107 A CN 101579107A
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Abstract
The invention discloses a fermentation method of soybean paste. The method comprises the following steps of: 1) preparing osmophilic active microorganism, hyperosmotic culture medium and soybean paste material; 2) preparing fermentation liquor material, in which mother culture is added, adding the osmophilic active microorganism which is maturely cultured by the hyperosmotic culture medium for starter propagation, and after the starter propagation, adding brine for fermentation to obtain primary fermentation liquor, wherein the adding ratio of the active microorganism is 10cfu/g to 10<7>cfu/g material, and the adding weight of the brine is 1.5 to 3 times of the total weight of the fermentation liquor material; 3) mixing the primary fermentation liquor with the brine to obtain mixohaline; 4) preparing soybean paste material, adding the mixohaline, carrying out fermentation, and introducing purified air during the process for paste turning, thus obtaining secondary fermentation liquor; 5) preparing new soybean paste material, mixing the secondary fermentation liquor with brine and then adding the mixture into the soybean paste material for stirring and fermentation; and 6) introducing purified air or oxygen during the fermentation process for paste turning, thus obtaining the soybean paste. The method can prevent tyrosine white material from precipitation, and the flavor of the soybean paste is not influenced.
Description
Technical field
The invention belongs to field of fermentation engineering, relates in particular to a kind of fermentation process of beans sauce.
Background technology
Beans sauce is meant that with soya bean and flour or wheat be primary raw material, through after the series of preprocessing, carries out microbial fermentation again and the based food made.The frequent species of beans sauce comprises face fermented soya beans, salted or other wise sauce, soya sauce etc., extensively is subjected to consumer's concern because of its unique flavor, nutritious, flavour are delicious and likes.But in the fermentation and process of beans sauce, regular meeting finds that some whitenesses are arranged, and is graininess or sheet, produces and adheres on the beans, becomes the sense organ defective in the production of beans sauce, has had a strong impact on the production and selling of these products.
Find that after testing these whitenesses are amino acid crystals of mainly being made up of tyrosine, it forms has close related with the character of fermented bacterium and sweat incubation time and after fermentation condition, be soybean protein under the effect of microbial enzyme, be decomposed to form the little amino acid of a large amount of solubility such as tyrosine and assemble and to form.
For reducing these whitenesses, guarantee product quality, much researched and proposed various solutions, the one, by control yeast making process temperature, humidity and time reduce the tyrosine generation, but this method is very strict to the control requirement of various conditions, realizes to shorten the koji time usually, therefore to the bent bigger influence of flavor quality generation of expecting of beans sauce, and still can be subjected to the after fermentation condition effect, cause realizing that the difficulty of production application is bigger; The 2nd, in culture medium, add tyrosine and carry out strain domestication by enlarging step by step in mould in the incubation, to check the synthetic of mould tyrosine carboxypeptidase, reduce in the after fermentation process capacity of decomposition to tyrosine, thereby the tyrosine concentration in the reduction fermentation system, long bacterial classification is tame and docile educates but this method need at first be carried out, length consuming time, efficient are low, and revert, poor effect take place after use bacterial strain easily; The 3rd, by adjusting after fermentation technology, as carry out salt-free fermentation, acid adjustment fermentation or add the generation that methods such as surfactant prevent the tyrosine crystal, but the effect of these methods is limited, local flavor influence to beans sauce is bigger, and too much also there is the food security potential problem in the adding of surfactant.
Summary of the invention
The object of the present invention is to provide a kind of fermentation process of beans sauce, can prevent that the tyrosine whiteness from separating out, have operating condition gentleness, the influence of not restricted knee spare, operation simple and convenient, advantage that efficient is high again, do not influence beans sauce local flavor simultaneously again.
The fermentation process of beans sauce provided by the invention comprises following steps:
101) preparation osmophilic strain active microorganism, height ooze culture medium;
102) prepare to be added with the bent material raw material of one time fermentation liquid of aspergillus kind song, add through height and ooze the culture medium ripe osmophilic strain active microorganism koji that spreads cultivation, Cheng Quhou admixes brine fermentation, acquisition one time fermentation liquid; Wherein, the adding proportion of osmophilic strain active microorganism is 10cfu/g～10
7It is bent 1.5 times～3 times of expecting gross weight of zymotic fluid that the bent material of cfu/g zymotic fluid is used raw material, the interpolation weight of salt solution; Used osmophilic strain active microorganism derives from the natural bacterial strain that produces in the beans sauce sweat in this step, beans sauce flavor quality is had no adverse effects, and can accelerate fermenting speed, raising beans sauce flavor quality.
103) one time fermentation liquid is mixed with salt solution, obtain mixed salt;
104) prepare the bent material of secondary fermentation liquid, add mixed salt, mix song, fermentation, feed between yeast phase and purify air or oxygen, turn over sauce, after the fermentation ends, obtain secondary fermentation liquid;
105) prepare the bent material of beans sauce, secondary fermentation liquid is mixed with salt solution, obtain mixed culture fermentation liquid, join again in the bent material of beans sauce and mix song, fermentation; This mode need not obviously to change the preceding process flow of beans sauce fermentation, the operation simple and convenient, and not restricted bent condition effect, the efficient height, effective;
106) after the fermentation ends, obtain beans sauce.
Wherein, step 101) in, the percentage by weight that height oozes NaCl in medium is 1%～10%.
Wherein, step 102) in, in the one time fermentation liquid of acquisition, the cell concentration of osmophilic strain active microorganism is 10
2Cfu/mL～10
7Cfu/mL.
Wherein, step 103) in, one time fermentation liquid is 1: 50～1: 2 with the mixed weight ratio of salt solution.
Wherein, step 104) in, the mixed salt and the bent weight ratio of expecting of secondary fermentation liquid that join in the bent material of secondary fermentation liquid are 3: 2～3: 1.
Wherein, between the bent material of secondary fermentation liquid yeast phase, every 2 days～20 days, feed and purify air or oxygen, turn over sauce, the time of each ventilation is for being no more than 50 minutes, feeding purify air or the pressure of oxygen is 0.1MPa～1MPa.
Wherein, step 105) in, secondary fermentation liquid is 1: 50～1: 2 with the mixed weight ratio of salt solution; The mixed culture fermentation liquid and the bent weight ratio of expecting of beans sauce that join in the bent material of beans sauce are 3: 2～3: 1.
Wherein, between the bent material of beans sauce yeast phase, per 2 days～20 days, feed and purify air or oxygen, turn over song, the time of each ventilation is for being no more than 50 minutes, feeding purify air or the pressure of oxygen is 0.1MPa～1MPa.Feed between the bent material of beans sauce yeast phase and purify air or oxygen turns over sauce, can promote the growth and the breeding of active microorganism in the bent material of beans sauce, and can be evenly distributed, help consuming free tyrosine already present and that produce by the tyrosine carboxypeptidase effect during the fermentation, reduce the tyrosine concentration in the fermentation system, thereby reach the purpose that prevents that the tyrosine crystal from separating out.
Wherein, step 101) in, described osmophilic strain active microorganism is one or both in salt tolerant yeast bacterium, the lactic acid bacteria.
Wherein, described salt tolerant yeast bacterium is one or more in candida tropicalis, Lu Shi yeast, the torulopsis; Described lactic acid bacteria is one or more in pediococcus halophilus, soy sauce sheet coccus, Lactobacillus plantarum, Lactobacillus casei, streptococcus thermophilus, the Lactobacillus delbrueckii.
The present invention also provides a kind of preparation method of beans sauce, is with the difference of said method:
The bent material of beans sauce is added salt solution make the sauce wine with dregs, between the yeast phase of sauce wine with dregs, add secondary fermentation liquid, continue fermentation again, after the fermentation ends, obtain beans sauce.This method comprises the steps:
201) preparation osmophilic strain active microorganism, height ooze culture medium;
202) prepare to be added with the bent material raw material of one time fermentation liquid of aspergillus kind song, add through height and ooze the culture medium ripe osmophilic strain active microorganism koji that spreads cultivation, Cheng Quhou admixes brine fermentation, acquisition one time fermentation liquid; Wherein, the adding proportion of osmophilic strain active microorganism is 10cfu/g～10
7It is bent 1.5 times～3 times of expecting gross weight of zymotic fluid that the bent material of cfu/g zymotic fluid is used raw material, the interpolation weight of salt solution; Used osmophilic strain active microorganism derives from the natural bacterial strain that produces in the beans sauce sweat in this step, beans sauce flavor quality is had no adverse effects, and can accelerate fermenting speed, raising beans sauce flavor quality.
203) one time fermentation liquid is mixed with salt solution, obtain mixed salt;
204) prepare the bent material of secondary fermentation liquid, add mixed salt, mix song, fermentation, feed between yeast phase and purify air or oxygen, turn over sauce, after the fermentation ends, obtain secondary fermentation liquid;
205) prepare the bent material of beans sauce, admix brine fermentation, obtain the sauce wine with dregs;
206) between sauce wine with dregs yeast phase, add secondary fermentation liquid to the sauce wine with dregs, continue fermentation, after the fermentation ends, obtain beans sauce.
Wherein, step 201) in, the percentage by weight that height oozes NaCl in medium is 1%～10%.
Wherein, step 202) in, in the one time fermentation liquid of acquisition, the cell concentration of osmophilic strain active microorganism is 10
2Fu/mL～10
7Cfu/mL.
Wherein, step 203) in, one time fermentation liquid is 1: 50～1: 2 with the mixed weight ratio of salt solution.
Wherein, step 204) in, the mixed salt and the bent weight ratio of expecting of secondary fermentation liquid that join in the bent material of secondary fermentation liquid are 3: 2～3: 1.
Wherein, between the bent material of secondary fermentation liquid yeast phase, every 2 days～20 days, feed and purify air or oxygen, turn over sauce, the time of each ventilation is for being no more than 50 minutes, feeding purify air or the pressure of oxygen is 0.1MPa～1MPa.
Wherein, step 205) in, the salt solution that joins in the bent material of beans sauce is 3: 2～3: 1 with the bent mixed weight ratio of expecting of beans sauce; Step 206) in, joining the secondary fermentation liquid in the sauce wine with dregs and the weight ratio of sauce wine with dregs is 1: 50～1: 3.
Wherein, between the bent material of beans sauce yeast phase, per 2 days～20 days, feed and purify air or oxygen, turn over song, the time of each ventilation is for being no more than 50 minutes, feeding purify air or the pressure of oxygen is 0.1MPa～1MPa.Feed between the bent material of beans sauce yeast phase and purify air or oxygen turns over sauce, can promote the growth and the breeding of active microorganism in the bent material of beans sauce, and can be evenly distributed, help consuming free tyrosine already present and that produce by the tyrosine carboxypeptidase effect during the fermentation, reduce the tyrosine concentration in the fermentation system, thereby reach the purpose that prevents that the tyrosine crystal from separating out.
Wherein, step 201) in, described osmophilic strain active microorganism is one or both in salt tolerant yeast bacterium, the lactic acid bacteria.
Wherein, described salt tolerant yeast bacterium is one or more in candida tropicalis, Lu Shi yeast, the torulopsis; Described lactic acid bacteria is one or more in pediococcus halophilus, soy sauce sheet coccus, Lactobacillus plantarum, Lactobacillus casei, streptococcus thermophilus, the Lactobacillus delbrueckii.
Beans sauce fermentation process provided by the invention, the secondary fermentation liquid of separating out processing through no tyrosine by interpolation in bent material of beans sauce or sauce wine with dregs promotes propagation, strengthen the vigor of active microorganism in the sweat, make active microorganism in growth and reproductive process, consume most tyrosine, reach the purpose that prevents that the tyrosine whiteness from separating out, this method has operating condition gentleness, the influence of not restricted knee spare, operation simple and convenient, efficient height, does not influence the advantage of beans sauce local flavor simultaneously again.
As the preferred technical scheme of the present invention, also can be in the sweat of bent material of beans sauce or sauce wine with dregs, regularly feed and purify air or oxygen, can promote propagation to a greater degree, strengthen the vigor of active microorganism in the sweat, make active microorganism in growth and reproductive process, consume most tyrosine, reach the purpose that prevents that the tyrosine whiteness from separating out.
Description of drawings
Fig. 1 is first kind of technical scheme process chart of beans sauce fermentation process of the present invention;
Fig. 2 is second kind of technical scheme process chart of beans sauce fermentation process of the present invention.
The specific embodiment
In order to understand the present invention better, the invention will be further described below in conjunction with embodiment, but the scope of protection of present invention is not limited to the described scope of embodiment.
Referring to Fig. 1, first kind of technical scheme of beans sauce fermentation process of the present invention described.
Embodiment 1
1) preparing osmophilic strain Lu Shi yeast, NaCl percentage by weight is that 10% height oozes culture medium, the bent material of beans sauce;
2) prepare to be added with the bent raw material of use of one time fermentation liquid of aspergillus kind song, add through height and ooze the culture medium ripe osmophilic strain Lu Shi yeast koji that spreads cultivation, Cheng Quhou admixes salt solution and stirs, ferments, and the acquisition cell concentration is 10
2The one time fermentation liquid of cfu/mL; Wherein, the adding proportion of osmophilic strain Lu Shi yeast is 10
2The bent material of cfu/g one time fermentation liquid, the interpolation weight of salt solution are 1.5 times of the bent material of zymotic fluid gross weight;
3) one time fermentation liquid is mixed by weight 1: 2 with salt solution, obtain mixed salt;
4) prepare the bent material of secondary fermentation liquid, add mixed salt, the bent material of mixed salt and secondary fermentation liquid weight ratio 3: 1, mix song then, feeding purified air 50 minutes, and bent material of secondary fermentation liquid and salt solution are mixed, and guaranteed that the bent material in surface is immersed in the salt underwater and ferments; Fed every 20 days between yeast phase and purify air, continue 50 minutes, the pressure that purifies air of feeding is 0.2Mpa, and after the fermentation ends, obtaining the sauce wine with dregs does not have that the tyrosine whiteness is separated out, bacterial classification concentration is 10
5The secondary fermentation liquid of cfu/mL;
5) secondary fermentation liquid is mixed by weight 3: 10 with salt solution, obtain mixed culture fermentation liquid;
6) mixed culture fermentation liquid and beans sauce song material were mixed by weight 3: 2, the bent material of beans sauce is mixed song, feeding purified air 5 minutes, and song material and salt solution are mixed, and guaranteed that the bent material in surface is immersed in the salt underwater and ferments;
7) during fermentation, purify air every feeding in 2 days, continue 5 minutes, the pressure that purifies air of feeding is 0.1Mpa; Ferment and obtain not having the beans sauce that the tyrosine whiteness is separated out after 60 days.
Embodiment 2
1) preparation osmophilic strain pediococcus halophilus, NaCl content are that 1% height oozes culture medium, the bent material of beans sauce;
2) prepare to be added with the bent raw material of use of one time fermentation liquid of aspergillus kind song, add through height and ooze the culture medium ripe osmophilic strain pediococcus halophilus koji that spreads cultivation, Cheng Quhou admixes salt solution and stirs, ferments, and the acquisition cell concentration is 10
6The one time fermentation liquid of cfu/mL; Wherein, the adding proportion of osmophilic strain pediococcus halophilus is 10
7The bent material of cfu/g one time fermentation liquid, the interpolation weight of salt solution are 1.5 times of the bent material of one time fermentation liquid gross weight;
3) one time fermentation liquid is mixed by weight 1: 10 with salt solution, obtain mixed salt;
4) prepare the bent material of secondary fermentation liquid, add mixed salt, the bent material of mixed salt and secondary fermentation liquid weight ratio 3: 2 is mixed song then, feeds to purify air 50 minutes, and song material and salt solution are mixed, and guarantees that the bent material in surface is immersed in the salt underwater and ferments; Fed every 2 days between yeast phase and purify air, continue 5 minutes, the pressure that purifies air of feeding is 1Mpa, and after the fermentation ends, obtaining the sauce wine with dregs does not have that the tyrosine whiteness is separated out, bacterial classification concentration is 10
7The secondary fermentation liquid of cfu/mL;
5) secondary fermentation liquid is mixed by weight 1: 2 with salt solution, obtain mixed culture fermentation liquid;
6) mixed culture fermentation liquid and beans sauce song material were mixed by weight 3: 1, the bent material of beans sauce is mixed song, feeding purified air 5 minutes, and song material and salt solution are mixed, and guaranteed that the bent material in surface is immersed in the salt underwater and ferments;
7) during fermentation, purify air every feeding in 20 days, continue 50 minutes, the pressure that purifies air of feeding is 1Mpa; Ferment and obtain not having the beans sauce that the tyrosine whiteness is separated out after 60 days.
Embodiment 3
1) preparation candida tropicalis, NaCl content are that 10% height oozes culture medium, the bent material of beans sauce;
2) prepare to be added with the bent raw material of use of one time fermentation liquid of aspergillus kind song, add through height and ooze the culture medium ripe candida tropicalis koji that spreads cultivation, Cheng Quhou admixes salt solution and stirs, ferments, and the acquisition cell concentration is 10
6The one time fermentation liquid of cfu/mL; Wherein, the adding proportion of candida tropicalis is 10
6The bent material of cfu/g one time fermentation liquid, the interpolation weight of salt solution are 2.5 times of the bent material of one time fermentation liquid gross weight;
3) one time fermentation liquid is mixed by weight 1: 2 with salt solution, obtain mixed salt;
4) prepare the bent material of secondary fermentation liquid, add mixed salt, the bent material of mixed salt and secondary fermentation liquid weight ratio 5: 2 is mixed song then, feeds to purify air 20 minutes, and song material and salt solution are mixed, and guarantees that the bent material in surface is immersed in the salt underwater and ferments; Fed every 15 days between yeast phase and purify air, continue 20 minutes, the pressure of the oxygen of feeding is 0.3Mpa, and after the fermentation ends, obtaining the sauce wine with dregs does not have that the tyrosine whiteness is separated out, bacterial classification concentration is 10
7The secondary fermentation liquid of cfu/mL;
5) secondary fermentation liquid is mixed by weight 2: 5 with salt solution, obtain mixed culture fermentation liquid;
6) mixed culture fermentation liquid and beans sauce song material were mixed by weight 3: 2, the bent material of beans sauce is mixed song, feeding purified air 15 minutes, and song material and salt solution are mixed, and guaranteed that the bent material in surface is immersed in the salt underwater and ferments;
7) during fermentation, purify air every feeding in 15 days, continue 20 minutes, the pressure that purifies air of feeding is 0.4Mpa; Ferment and obtain not having the beans sauce that the tyrosine whiteness is separated out after 60 days.
Embodiment 4
1) preparing osmophilic torulopsis and streptococcus thermophilus, NaCl content is that 1% height oozes culture medium, the bent material of beans sauce;
2) prepare to be added with the bent raw material of use of one time fermentation liquid of aspergillus kind song, add through height and ooze culture medium spread cultivation ripe osmophilic torulopsis and streptococcus thermophilus koji, Cheng Quhou admixes salt solution and stirs, ferments, and the acquisition cell concentration is 10
4The one time fermentation liquid of cfu/mL; Wherein, the adding proportion of osmophilic strain torulopsis and streptococcus thermophilus is 10
4The bent material of cfu/g one time fermentation liquid, the interpolation weight of salt solution are 2.5 times of the bent material of zymotic fluid gross weight;
3) one time fermentation liquid is mixed by weight 1: 5 with salt solution, obtain mixed salt;
4) prepare the bent material of secondary fermentation liquid, add mixed salt, the bent material of mixed salt and secondary fermentation liquid weight ratio 5: 2 is mixed song then, feeds to purify air 20 minutes, and song material and salt solution are mixed, and guarantees that the bent material in surface is immersed in the salt underwater and ferments; Leave standstill between yeast phase, do not turn over sauce, after the fermentation ends, obtaining the sauce wine with dregs does not have that the tyrosine whiteness is separated out, bacterial classification concentration is 10
5The secondary fermentation liquid of cfu/mL;
5) secondary fermentation liquid is mixed by weight 1: 5 with salt solution, obtain mixed culture fermentation liquid;
6) mixed culture fermentation liquid and beans sauce song material were mixed by weight 3: 2, the bent material of beans sauce is mixed song, feeding purified air 16 minutes, and song material and salt solution are mixed, and guaranteed that the bent material in surface is immersed in the salt underwater and ferments;
7) during fermentation leave standstill, do not turn over sauce; Ferment and obtain not having the beans sauce that the tyrosine whiteness is separated out after 60 days.
Referring to Fig. 2, second kind of technical scheme of the fermentation process of beans sauce of the present invention described.
In this technical scheme, earlier the bent material of beans sauce is admixed salt solution and ferment, during fermentation add the nutrient solution for preparing and continue fermentation, after the fermentation ends, obtain beans sauce, below embodiment 5 is described.
Embodiment 5
1) preparation candida tropicalis, NaCl content are that 10% height oozes culture medium, the bent material of beans sauce;
2) prepare to be added with the bent raw material of use of one time fermentation liquid of aspergillus kind song, add through height and ooze the culture medium ripe candida tropicalis koji that spreads cultivation, Cheng Quhou admixes salt solution and stirs, ferments, and the acquisition cell concentration is 10
6The one time fermentation liquid of cfu/mL; Wherein, the adding proportion of candida tropicalis is 10
6The bent material of cfu/g one time fermentation liquid, the interpolation weight of salt solution are 2.5 times of the bent material of one time fermentation liquid gross weight;
3) one time fermentation liquid is mixed by weight 1: 2 with salt solution, obtain mixed salt;
4) prepare the bent material of secondary fermentation liquid, add mixed salt, the bent material of mixed salt and secondary fermentation liquid weight ratio 5: 2 is mixed song then, feeds to purify air 20 minutes, and song material and salt solution are mixed, and guarantees that the bent material in surface is immersed in the salt underwater and ferments; Fed every 15 days between yeast phase and purify air, continue 20 minutes, the pressure of the oxygen of feeding is 0.3Mpa, and after the fermentation ends, obtaining the sauce wine with dregs does not have that the tyrosine whiteness is separated out, bacterial classification concentration is 10
7The secondary fermentation liquid of cfu/mL;
5) the bent material of beans sauce is admixed brine fermentation, obtain the sauce wine with dregs;
6), after 30 days secondary fermentation liquid is mixed by weight 3: 20 with the sauce wine with dregs in the fermentation of sauce wine with dregs, stir, feed and purified air the continuation fermentation 20 minutes;
7) between sauce wine with dregs yeast phase, purify air every feeding in 10 days, continue 20 minutes, the pressure that purifies air of feeding is 0.2Mpa;
8) continue fermentation and obtain not having the sapid beans sauce that the tyrosine whiteness is separated out after 30 days.
Reference examples
Prepare the bent material of beans sauce, in the bent material of beans sauce, add salt solution, mix, mix song, the weight ratio of the bent material of salt solution that adds and beans sauce is 2: 1, feeding purifies air again mixed song material and salt solution in 20 minutes, guarantee that the bent material in surface is immersed in the salt underwater and ferments, fermenting obtained contrasting beans sauce after 60 days.
Beans sauce to the foregoing description and reference examples acquisition carries out the sense organ appraise, sees Table one, and the result shows that the beans sauce that utilizes the inventive method to prepare has advantages such as no tyrosine whiteness is separated out, delicate flavour is good, local flavor is preferable.
Table one beans sauce is separated out tyrosine whiteness quantity and beans sauce taste evaluation table
| The contrast project | Tyrosine whiteness quantity | Delicate flavour | Fragrance |
| Embodiment 1 | Do not have | 4.8 | 4.7 |
| Embodiment 2 | Do not have | 4.8 | 4.8 |
| Embodiment 3 | Do not have | 4.7 | 4.9 |
| Embodiment 4 | Do not have | 4.9 | 4.6 |
| Embodiment 5 | Do not have | 4.8 | 4.6 |
| Reference examples | +++++ | 4.1 | 4.2 |
Annotate: tissue carries out appraise by the appraise group that 10 people form to the fragrance and the mouthfeel of beans sauce, and wherein the scoring criterion of fragrance is:
Do not have peculiar fragrance or peculiar smell is arranged, 1 minute; Fragrance is very weak or peculiar smell is arranged slightly, 2 minutes; The general free from extraneous odour of fragrance, 3 minutes; Fragrance is better, 4 minutes; Sauce fragrant breeze flavor is strong, 5 minutes.
The standards of grading of delicate flavour are: very weak delicate flavour, 1 minute; Weak delicate flavour, 2 minutes; Medium delicate flavour, 3 minutes; Strong delicate flavour, 4 minutes; High delicate flavour, 5 minutes.
In the statistics scoring, remove respectively to calculate behind a best result and the minimum branch and be equally divided into final score.
The judgment criteria of tyrosine whiteness quantity is: do not have visible tyrosine whiteness, do not have; Seldom measure the tyrosine whiteness ,+; A certain amount of tyrosine whiteness is arranged, +++; A lot of tyrosine whitenesses are arranged, ++ +++.
By last table data as seen, adopt the beans sauce of beans sauce fermentation process gained of the present invention, its tyrosine whiteness of separating out all obviously lacks than reference examples, reaches the level of no tyrosine whiteness, and the flavor quality of gained beans sauce all is better than reference examples.
More than the fermentation process of beans sauce provided by the present invention is described in detail.It is to be noted; the described content of the specific embodiment be for better implement the present invention preferred embodiment; protection scope of the present invention is not limited to the described technical scheme of above-mentioned embodiment; and should be as the criterion with the described flesh and blood of claims, any possible composition, content and technologic change is only otherwise the scope that the flesh and blood that breaks away from claim of the present invention all belongs to the present invention to be protected.
Claims (20)
1, a kind of fermentation process of beans sauce is characterized in that, comprises following steps:
101) preparation osmophilic strain active microorganism, height ooze culture medium;
102) prepare to be added with the bent material raw material of one time fermentation liquid of aspergillus kind song, add through height and ooze the culture medium ripe osmophilic strain active microorganism koji that spreads cultivation, Cheng Quhou admixes brine fermentation, acquisition one time fermentation liquid; Wherein, the adding proportion of osmophilic strain active microorganism is 10cfu/g～10
7It is bent 1.5 times～3 times of expecting gross weight of zymotic fluid that the bent material of cfu/g zymotic fluid is used raw material, the interpolation weight of salt solution;
103) one time fermentation liquid is mixed with salt solution, obtain mixed salt;
104) prepare the bent material of secondary fermentation liquid, add mixed salt, mix song, fermentation, feed between yeast phase and purify air or oxygen, turn over sauce, after the fermentation ends, obtain secondary fermentation liquid;
105) prepare the bent material of beans sauce, secondary fermentation liquid is mixed with salt solution, obtain mixed culture fermentation liquid, join again in the bent material of beans sauce and mix song, fermentation;
106) after the fermentation ends, obtain beans sauce.
2, fermentation process according to claim 1 is characterized in that step 101) in, the percentage by weight that height oozes NaCl in medium is 1%～10%.
3, fermentation process according to claim 1 is characterized in that step 102) in, in the one time fermentation liquid of acquisition, the cell concentration of osmophilic strain active microorganism is 10
2Cfu/mL～10
7Cfu/mL.
4, fermentation process according to claim 1 is characterized in that step 103) in, one time fermentation liquid is 1: 50～1: 2 with the mixed weight ratio of salt solution.
5, fermentation process according to claim 1 is characterized in that step 104) in, the mixed salt and the bent weight ratio of expecting of secondary fermentation liquid that join in the bent material of secondary fermentation liquid are 3: 2～3: 1.
6, fermentation process according to claim 1 is characterized in that, between the bent material of secondary fermentation liquid yeast phase, every 2 days～20 days, feeding purifies air or oxygen, turn over sauce, and the time of each ventilation is for being no more than 50 minutes, feeding purify air or the pressure of oxygen is 0.1MPa～1MPa.
7, fermentation process according to claim 1 is characterized in that step 105) in, secondary fermentation liquid is 1: 50～1: 2 with the mixed weight ratio of salt solution; The mixed culture fermentation liquid and the bent weight ratio of expecting of beans sauce that join in the bent material of beans sauce are 3: 2～3: 1.
8, fermentation process according to claim 1 is characterized in that, between the bent material of beans sauce yeast phase, per 2 days～20 days, feeding purifies air or oxygen, turn over song, and the time of each ventilation is for being no more than 50 minutes, feeding purify air or the pressure of oxygen is 0.1MPa～1MPa.
9, according to each described fermentation process of claim 1-8, it is characterized in that step 101) in, described osmophilic strain active microorganism is one or both in salt tolerant yeast bacterium, the lactic acid bacteria.
10, fermentation process according to claim 9 is characterized in that, described salt tolerant yeast bacterium is one or more in candida tropicalis, Lu Shi yeast, the torulopsis; Described lactic acid bacteria is one or more in pediococcus halophilus, soy sauce sheet coccus, Lactobacillus plantarum, Lactobacillus casei, streptococcus thermophilus, the Lactobacillus delbrueckii.
11, a kind of fermentation process of beans sauce is characterized in that, comprises following steps:
201) preparation osmophilic strain active microorganism, height ooze culture medium;
202) prepare to be added with the bent material raw material of one time fermentation liquid of aspergillus kind song, add through height and ooze the culture medium ripe osmophilic strain active microorganism koji that spreads cultivation, Cheng Quhou admixes brine fermentation, acquisition one time fermentation liquid; Wherein, the adding proportion of osmophilic strain active microorganism is 10cfu/g～10
7It is bent 1.5 times～3 times of expecting gross weight of zymotic fluid that the bent material of cfu/g zymotic fluid is used raw material, the interpolation weight of salt solution;
203) one time fermentation liquid is mixed with salt solution, obtain mixed salt;
204) prepare the bent material of secondary fermentation liquid, add mixed salt, mix song, fermentation, feed between yeast phase and purify air or oxygen, turn over sauce, after the fermentation ends, obtain secondary fermentation liquid;
205) prepare the bent material of beans sauce, admix brine fermentation, obtain the sauce wine with dregs;
206) between sauce wine with dregs yeast phase, add secondary fermentation liquid to the sauce wine with dregs, continue fermentation, after the fermentation ends, obtain beans sauce.
12, fermentation process according to claim 11 is characterized in that step 201) in, the percentage by weight that height oozes NaCl in medium is 1%～10%.
13, fermentation process according to claim 11 is characterized in that step 202) in, in the one time fermentation liquid of acquisition, the cell concentration of osmophilic strain active microorganism is 10
2Cfu/mL～10
7Cfu/mL.
14, fermentation process according to claim 11 is characterized in that step 203) in, one time fermentation liquid is 1: 50～1: 2 with the mixed weight ratio of salt solution.
15, fermentation process according to claim 11 is characterized in that step 204) in, the mixed salt and the bent weight ratio of expecting of secondary fermentation liquid that join in the bent material of secondary fermentation liquid are 3: 2～3: 1.
16, fermentation process according to claim 11 is characterized in that, between the bent material of secondary fermentation liquid yeast phase, every 2 days～20 days, feeding purifies air or oxygen, turn over sauce, and the time of each ventilation is for being no more than 50 minutes, feeding purify air or the pressure of oxygen is 0.1MPa～1MPa.
17, fermentation process according to claim 11 is characterized in that step 205) in, the salt solution that joins in the bent material of beans sauce is 3: 2～3: 1 with the bent mixed weight ratio of expecting of beans sauce; Step 206) in, joining the secondary fermentation liquid in the sauce wine with dregs and the weight ratio of sauce wine with dregs is 1: 50～1: 3.
18, fermentation process according to claim 11 is characterized in that, between the bent material of beans sauce yeast phase, per 2 days～20 days, feeding purifies air or oxygen, turn over song, and the time of each ventilation is for being no more than 50 minutes, feeding purify air or the pressure of oxygen is 0.1MPa～1MPa.
19, according to each described fermentation process of claim 1-18, it is characterized in that step 201) in, described osmophilic strain active microorganism is one or both in salt tolerant yeast bacterium, the lactic acid bacteria.
20, fermentation process according to claim 19 is characterized in that, described salt tolerant yeast bacterium is one or more in candida tropicalis, Lu Shi yeast, the torulopsis; Described lactic acid bacteria is one or more in pediococcus halophilus, soy sauce sheet coccus, Lactobacillus plantarum, Lactobacillus casei, streptococcus thermophilus, the Lactobacillus delbrueckii.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106722176A (en) * | 2016-11-09 | 2017-05-31 | 南陵百绿汇农业科技有限公司 | A kind of pear flower local flavor thick broad-bean sauce |
| CN108936319A (en) * | 2018-08-08 | 2018-12-07 | 江苏恒顺醋业股份有限公司 | A kind of preparation method for the soya sauce improving beans integrality and flavor |
| CN112106934A (en) * | 2020-09-28 | 2020-12-22 | 天津科技大学 | Soybean paste capable of reducing generation of white dots of soybean paste and fermentation method of soybean paste |
| CN112167600A (en) * | 2020-10-23 | 2021-01-05 | 吉林省盛铎食品科技有限公司 | Sauce prepared from five kinds of grains and processing method thereof |
| CN113397111A (en) * | 2021-06-25 | 2021-09-17 | 佛山市海天(高明)调味食品有限公司 | Preparation method of soybean paste fermented soybean base and soybean paste |
| CN113397110A (en) * | 2021-06-23 | 2021-09-17 | 佛山市海天(高明)调味食品有限公司 | Bean fermentation product and its preparation method |
| CN115381077A (en) * | 2022-07-27 | 2022-11-25 | 广东厨邦食品有限公司 | Method for increasing concentration of organic selenium in soy sauce |
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- 2009-04-16 CN CNA2009101308593A patent/CN101579107A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722176A (en) * | 2016-11-09 | 2017-05-31 | 南陵百绿汇农业科技有限公司 | A kind of pear flower local flavor thick broad-bean sauce |
| CN108936319A (en) * | 2018-08-08 | 2018-12-07 | 江苏恒顺醋业股份有限公司 | A kind of preparation method for the soya sauce improving beans integrality and flavor |
| CN112106934A (en) * | 2020-09-28 | 2020-12-22 | 天津科技大学 | Soybean paste capable of reducing generation of white dots of soybean paste and fermentation method of soybean paste |
| CN112167600A (en) * | 2020-10-23 | 2021-01-05 | 吉林省盛铎食品科技有限公司 | Sauce prepared from five kinds of grains and processing method thereof |
| CN113397110A (en) * | 2021-06-23 | 2021-09-17 | 佛山市海天(高明)调味食品有限公司 | Bean fermentation product and its preparation method |
| CN113397110B (en) * | 2021-06-23 | 2022-10-25 | 佛山市海天(高明)调味食品有限公司 | Bean fermentation product and its preparation method |
| CN113397111A (en) * | 2021-06-25 | 2021-09-17 | 佛山市海天(高明)调味食品有限公司 | Preparation method of soybean paste fermented soybean base and soybean paste |
| CN115381077A (en) * | 2022-07-27 | 2022-11-25 | 广东厨邦食品有限公司 | Method for increasing concentration of organic selenium in soy sauce |
| CN115381077B (en) * | 2022-07-27 | 2024-01-16 | 广东厨邦食品有限公司 | Method for improving concentration of organic selenium in soy sauce |
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Application publication date: 20091118 |