CN101579108A - Fermentation method of soybean paste - Google Patents
Fermentation method of soybean paste Download PDFInfo
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- CN101579108A CN101579108A CNA2009101308606A CN200910130860A CN101579108A CN 101579108 A CN101579108 A CN 101579108A CN A2009101308606 A CNA2009101308606 A CN A2009101308606A CN 200910130860 A CN200910130860 A CN 200910130860A CN 101579108 A CN101579108 A CN 101579108A
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Abstract
The invention discloses a fermentation method of soybean paste. The method comprises the following steps of: 101) preparing osmophilic active microorganism, hyperosmotic culture medium, fermentation liquor material and soybean paste material; 102) carrying out incline activation to the osmophilic active microorganism by the hyperosmotic culture medium, and then carrying out liquid spread cultivation to obtain culture solution; 103) mixing the culture solution with brine to obtain mixohaline; 104) adding the mixohaline into the fermentation liquor material for stirring and fermentation, and after the fermentation is accomplished, obtaining fermentation liquor; 105) mixing the fermentation liquor with the brine to obtain mixed fermentation liquor, and then adding the mixed fermentation liquor into soybean paste material for stirring and fermentation; and 106) after the fermentation is accomplished, obtaining the soybean paste. The method can prevent tyrosine white material from precipitation, the operating condition is mild, the method is not influenced by starter propagation conditions, the operation is simple and convenient, the efficiency is high, 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.Frequent species 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 white materials are amino acid crystals of mainly being made up of tyrosine, it forms has close relatedly with the character of fermented bacterium and sweat incubation time and after fermentation condition, is that soybean protein is decomposed to form the little amino acid gathering of a large amount of solubility such as tyrosine and forms under the effect of microbial enzyme.
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 minimizing 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 certain 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, beans sauce obtained by this method does not have the tyrosine whiteness and separates out, the advantage that have operating condition gentleness, the influence of not restricted knee spare, operate simple and convenient, efficient is high does 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, the bent material of zymotic fluid, the bent material of beans sauce;
102) the osmophilic strain active microorganism is oozed culture medium and carries out slant activation with height after, carry out fluid enlargement culture again, obtain nutrient solution;
103) nutrient solution is mixed with salt solution, obtain mixed salt;
104) mixed salt is added in the bent material of zymotic fluid and mix song, ferment, after the fermentation ends, obtain zymotic fluid;
105) zymotic fluid 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.
Wherein, step 101) in, the percentage by weight that height oozes NaCl in medium is 1%~10%.
Wherein, step 102) in, in the nutrient solution of acquisition, the cell concentration of osmophilic strain active microorganism is 10
2Cfu/mL~10
7Cfu/mL.
Wherein, step 103) in, nutrient solution 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 zymotic fluid that join in the bent material of zymotic fluid are 3: 2~3: 1.
Wherein, step 104) in, between the bent material of zymotic fluid 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.
Wherein, step 105) in, zymotic fluid is 1: 50~1: 2 with the mixed weight ratio of salt solution; The mixed culture fermentation liquid 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.
Wherein, step 105) in, in the bent material fermentation of beans sauce, per 2 days~20 days, feed and purify air or oxygen, turn over sauce, the time of each ventilation is 5 minutes~50 minutes, feeding purify air or the pressure of oxygen is 0.1MPa~1MPa.
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 the zymotic fluid of separating out processing through no tyrosine, 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, the bent material of zymotic fluid, the bent material of beans sauce;
202) the osmophilic strain active microorganism is oozed culture medium and carries out slant activation with height after, carry out fluid enlargement culture again, obtain nutrient solution;
203) nutrient solution is mixed with salt solution, obtain mixed salt;
204) mixed salt is added in the bent material of zymotic fluid and mix song, ferment, after the fermentation ends, obtain zymotic fluid;
205) with bent material of beans sauce and salt solution mixed culture fermentation, obtain the sauce wine with dregs;
206) between sauce wine with dregs yeast phase, add zymotic fluid, 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 nutrient solution of acquisition, the cell concentration of osmophilic strain active microorganism is 10
2Cfu/mL~10
7Cfu/mL.
Wherein, step 203) in, nutrient solution 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 zymotic fluid that join in the bent material of zymotic fluid are 3: 2~3: 1.
Wherein, step 204) in, between the bent material of zymotic fluid 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.
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) the mixed weight ratio that joins zymotic fluid and sauce wine with dregs in the sauce wine with dregs in is 1: 50~1: 3.
Wherein, in the bent material fermentation of beans sauce, per 2 days~20 days, feed and purify air or oxygen, turn over sauce, the time of each ventilation is 5 minutes~50 minutes, feeding purify air or the pressure of oxygen is 0.1MPa~1MPa.
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 zymotic fluid 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) prepare bent material, NaCl content is the osmophilic strain Lu Shi yeast that 10% height oozes culture medium and filters out from beans sauce zymotic fluid; Wherein, a bent material part is as the bent material of beans sauce, and a part is as the bent material of zymotic fluid;
2) osmophilic strain Lu Shi yeast is oozed culture medium after slant activation with height, carry out fluid enlargement culture again, obtaining cell concentration is 10
2The nutrient solution of cfu/mL;
3) nutrient solution is mixed by weight 1: 2 with salt solution, obtain mixed salt;
4) mixed salt and zymotic fluid song material were mixed by weight 3: 1, the bent material of zymotic fluid is mixed song, feeding purified air 50 minutes, and bent material of zymotic fluid and salt solution are mixed, and guaranteed that surface song material is immersed in the salt underwater and ferments;
5) during fermentation, purify air every feeding in 20 days, continue 50 minutes, the pressure that purifies air of feeding is 0.1Mpa; Ferment and obtain the sauce wine with dregs after 60 days not have the bacterial classification concentration that the tyrosine whiteness separates out be 10
7The zymotic fluid of cfu/mL;
6) zymotic fluid is mixed by weight 3: 10 with salt solution, obtain mixed culture fermentation liquid;
7) 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 bent material of beans sauce and salt solution are mixed, and guaranteed that surface song material is immersed in the salt underwater and ferments;
8) 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) preparing bent material, NaCl content is the osmophilic strain pediococcus halophilus that 1% height oozes culture medium, filters out from beans sauce zymotic fluid; Wherein, a bent material part is as the bent material of beans sauce, and a part is as the bent material of zymotic fluid;
2) the osmophilic strain pediococcus halophilus is oozed culture medium after slant activation with height, carry out fluid enlargement culture again, obtaining cell concentration is 10
7The nutrient solution of cfu/mL;
3) nutrient solution is mixed by weight 1: 10 with salt solution, obtain mixed salt;
4) mixed salt and zymotic fluid song material were mixed by weight 3: 2, the bent material of zymotic fluid is mixed song, feeding purified air 5 minutes, and zymotic fluid and salt solution are mixed, and guaranteed that the bent material in surface is immersed in the salt underwater and ferments;
5) during fermentation, purify air every feeding in 2 days, continue 5 minutes, the pressure that purifies air of feeding is 1Mpa; Ferment and obtain the sauce wine with dregs after 60 days not have the bacterial classification concentration that the tyrosine whiteness separates out be 10
6The zymotic fluid of cfu/mL;
6) zymotic fluid is mixed by weight 1: 2 with salt solution, obtain mixed culture fermentation liquid;
7) 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 bent material of beans sauce and salt solution are mixed, and guaranteed that surface song material is immersed in the salt underwater and ferments;
8) 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) preparing bent material, NaCl content is that 10% height oozes culture medium, candida tropicalis; Wherein, a bent material part is as the bent material of beans sauce, and a part is as the bent material of zymotic fluid;
2) the osmophilic strain candida tropicalis is oozed culture medium after slant activation with height, carry out fluid enlargement culture again, obtaining cell concentration is 10
6The nutrient solution of cfu/mL;
3) nutrient solution is mixed by weight 1: 2 with salt solution, obtain mixed salt;
4) mixed salt and zymotic fluid song material were mixed by weight 5: 2, the bent material of zymotic fluid is mixed song, feeding purified air 20 minutes, and bent material of zymotic fluid and salt solution are mixed, and guaranteed that surface song material is immersed in the salt underwater and ferments;
5) during fermentation, purify air every feeding in 15 days, continue 20 minutes, the pressure that purifies air of feeding is 0.3Mpa; Ferment and obtain the sauce wine with dregs after 60 days not have the bacterial classification concentration that the tyrosine whiteness separates out be 10
3The zymotic fluid of cfu/mL;
6) zymotic fluid is mixed by weight 2: 5 with salt solution, obtain mixed culture fermentation liquid;
7) 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;
8) 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 bent material, NaCl content is that 1% height oozes culture medium, torulopsis and streptococcus thermophilus; Wherein, a bent material part is as the bent material of beans sauce, and a part is as the bent material of zymotic fluid;
2) osmophilic strain torulopsis and bacterial classification streptococcus thermophilus are oozed culture medium after slant activation with height, carry out fluid enlargement culture again, obtaining cell concentration is 10
4The nutrient solution of cfu/mL;
3) nutrient solution is mixed by weight 1: 5 with salt solution, obtain mixed salt;
4) mixed salt and zymotic fluid song material were mixed by weight 2: 1, the bent material of zymotic fluid is mixed song, feeding purified air 25 minutes, and bent material of zymotic fluid and salt solution are mixed, and guaranteed that surface song material is immersed in the salt underwater and ferments;
5) during fermentation leave standstill, do not turn over sauce; Ferment and obtain the sauce wine with dregs after 60 days not have the bacterial classification concentration that the tyrosine whiteness separates out be 10
5The zymotic fluid of cfu/mL.
6) zymotic fluid is mixed by weight 1: 5 with salt solution, obtain mixed culture fermentation liquid;
7) 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 bent material of beans sauce and salt solution are mixed, and guaranteed that surface song material is immersed in the salt underwater and ferments;
8) 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.
Embodiment 5
1) preparing bent material, NaCl content is the osmophilic strain pediococcus halophilus that 1% height oozes culture medium, filters out from beans sauce zymotic fluid; Wherein, a bent material part is as the bent material of beans sauce, and a part is as the bent material of zymotic fluid;
2) the osmophilic strain pediococcus halophilus is oozed culture medium after slant activation with height, carry out fluid enlargement culture again, obtaining cell concentration is 10
7The nutrient solution of cfu/mL;
3) nutrient solution is mixed by weight 1: 10 with salt solution, obtain mixed salt;
4) mixed salt and zymotic fluid song material were mixed by weight 3: 2, the bent material of zymotic fluid is mixed song, feeding purified air 5 minutes, and bent material of zymotic fluid and salt solution are mixed, and guaranteed that surface song material is immersed in the salt underwater and ferments;
5) between the bent material of zymotic fluid yeast phase, purify air every feeding in 2 days, continue 5 minutes, the pressure that purifies air of feeding is 1Mpa; Ferment and obtain the sauce wine with dregs after 60 days not have the bacterial classification concentration that the tyrosine whiteness separates out be 10
6The zymotic fluid of cfu/mL;
5) in the bent material of beans sauce, admix brine fermentation, obtain the sauce wine with dregs;
6), after 30 days zymotic fluid 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 | 4.7 | 4.8 |
Embodiment 3 | Do not have | 4.6 | 4.9 |
Embodiment 4 | Do not have | 4.9 | 4.6 |
Embodiment 5 | Do not have | 4.8 | 4.7 |
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, the bent material of zymotic fluid, the bent material of beans sauce;
102) the osmophilic strain active microorganism is oozed culture medium and carries out slant activation with height after, carry out fluid enlargement culture again, obtain nutrient solution;
103) nutrient solution is mixed with salt solution, obtain mixed salt;
104) mixed salt is added in the bent material of zymotic fluid and mix song, ferment, after the fermentation ends, obtain zymotic fluid;
105) zymotic fluid 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 nutrient solution 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, nutrient solution 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 zymotic fluid that join in the bent material of zymotic fluid are 3: 2~3: 1.
6, fermentation process according to claim 1, it is characterized in that, step 104) in, between the bent material of zymotic fluid 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.
7, fermentation process according to claim 1 is characterized in that step 105) in, zymotic fluid is 1: 50~1: 2 with the mixed weight ratio of salt solution; The mixed culture fermentation liquid 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.
8, fermentation process according to claim 1 is characterized in that step 105) in, in the bent material fermentation of beans sauce, per 2 days~20 days, feed and purify air or oxygen, turn over sauce, the time of each ventilation is 5 minutes~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, the bent material of zymotic fluid, the bent material of beans sauce;
202) the osmophilic strain active microorganism is oozed culture medium and carries out slant activation with height after, carry out fluid enlargement culture again, obtain nutrient solution;
203) nutrient solution is mixed with salt solution, obtain mixed salt;
204) mixed salt is added in the bent material of zymotic fluid and mix song, ferment, after the fermentation ends, obtain zymotic fluid;
205) with bent material of beans sauce and salt solution mixed culture fermentation, obtain the sauce wine with dregs;
206) between sauce wine with dregs yeast phase, add zymotic fluid, 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 nutrient solution 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, nutrient solution 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 zymotic fluid that join in the bent material of zymotic fluid are 3: 2~3: 1.
16, fermentation process according to claim 11, it is characterized in that, step 204) in, between the bent material of zymotic fluid 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.
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) the mixed weight ratio that joins zymotic fluid and sauce wine with dregs in the sauce wine with dregs in 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 sauce, and the time of each ventilation is 5 minutes~50 minutes, feeding purify air or the pressure of oxygen is 0.1MPa~1MPa.
19, according to each described fermentation process of claim 11-18, 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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CN102948728A (en) * | 2012-11-08 | 2013-03-06 | 四川临江寺味业有限公司 | Production method for rapidly fermenting flavor-enhanced thick broad-bean sauce |
CN105124442A (en) * | 2015-07-31 | 2015-12-09 | 许昌强生生物有限责任公司 | Fermented finished soybean products and preparation method thereof |
CN108260761A (en) * | 2016-12-31 | 2018-07-10 | 烟台大学 | A kind of flavor soya sauce and its brewing method |
CN109907245A (en) * | 2019-04-23 | 2019-06-21 | 芜湖职业技术学院 | Rhizoma polygonati beans sauce and preparation method thereof |
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CN102948728A (en) * | 2012-11-08 | 2013-03-06 | 四川临江寺味业有限公司 | Production method for rapidly fermenting flavor-enhanced thick broad-bean sauce |
CN105124442A (en) * | 2015-07-31 | 2015-12-09 | 许昌强生生物有限责任公司 | Fermented finished soybean products and preparation method thereof |
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