CN102911880B - Monascus and aspergillus oryzae composite fermented inoculant for improving color of Pi County bean paste and preparation method thereof - Google Patents
Monascus and aspergillus oryzae composite fermented inoculant for improving color of Pi County bean paste and preparation method thereof Download PDFInfo
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- CN102911880B CN102911880B CN201210452431.2A CN201210452431A CN102911880B CN 102911880 B CN102911880 B CN 102911880B CN 201210452431 A CN201210452431 A CN 201210452431A CN 102911880 B CN102911880 B CN 102911880B
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Abstract
The invention discloses a monascus and aspergillus oryzae composite fermented inoculant for improving the color of Pi County bean paste and a preparation method thereof. The preparation method includes the following steps: preparing first bacterial powder, inoculating 10L of a monascus strain culture solution at the middle logarithmic growth phase into a fermentation tank of 1000L for culture to obtain monascus powder with the variable count of about 109-1010CFU/g; preparing second bacterial powder, respectively inoculating 5L of an aspergillus oryzae culture solution at the middle logarithmic growth phase into the fermentation tank of 1000L for culture to obtain aspergillus oryzae powder with the variable count of about 1010-1011 CFU/g; and mixing the first bacterial powder and the second powder according to the ratio of 1: 1-1: 3, and performing vacuum packing to obtain the monascus and aspergillus oryzae composite fermentation inoculant for improving the color of the Pi County bean paste. According to the fermentation inoculant and the preparation method thereof, sensory quality is improved, flavor, unique features and nutritive values of the traditional Pi County bean paste products are maintained, and the specific health care effect of the aspergillus oryzae in the fermentation process is provided simultaneously.
Description
Technical field
What the present invention relates to is a kind of monascus that improves bean paste color and luster and aspergillus oryzae complex ferment microbial inoculum and preparation method thereof.
Background technology
Bean paste is one of Sichuan three your name's lobes.Having heavy, scarlet glossy, capsicum piece is large, aftertaste the is fragrant and sweet feature of pungent, is seasoning good merchantable brand conventional in the taste recipe of river, has the title of " Sichuan cuisine soul ".The desirable color of bean paste should be as sorrel, and gloss is glossy, neat, the sticky appropriateness of lobe grain.But in actual production, because Exposure to Sunlight time, rainy day leak, ferment, it is immature to ferment not exclusively, individually, causes the color and luster of bean paste as one wishes not to the utmost, affects to a certain extent organoleptic quality and the marketable value of bean paste.The fast development of the bean paste industry that this problem perplexs always.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of monascus that improves bean paste color and luster and aspergillus oryzae complex ferment microbial inoculum and preparation method thereof for the deficiencies in the prior art.
Technical scheme of the present invention is as follows:
A preparation method who improves monascus and the aspergillus oryzae complex ferment microbial inoculum of bean paste color and luster, comprises the following steps:
Make bacterium powder 1: the monascus strain nutrient solution 10L in logarithmic growth mid-term is linked in 1000L fermentor tank and is cultivated, culture condition: 4.25% sweet potato powder, 1.83% Semen Maydis powder, 0.2% glycerine, 2% peptone, 0.2% ammonium nitrate, 0.20% ammonium chloride, 0.4% magnesium sulfate, 0.20% potassium primary phosphate, after 30 ℃ of initial pH5.0 leavening temperatures, fermentation 96h, in nutrient solution, cell density can reach 1.89～2.52 * 10
9cFU/mL; Fermented liquid filters through 100 order strainers, in filtrate, add the porous-starch of filtrate weight 6%, the sucrose of filtrate weight 8% and filtrate weigh 1% glycerine, through low temperature spray drying or the freezing combination vacuum drying technique of carbonic acid gas dry ice high reactivity, colony counting method detects bacterium number, obtains viable count and is about 10
9～10
10the monascus ruber pulvis of CFU/g;
Make bacterium powder 2: respectively the nutrient solution 5L of the aspergillus oryzae in logarithmic growth mid-term is linked in the fermentor tank of 1000L and cultivates, culture condition: 5% soybean protein isolate, 2% Semen Maydis powder, 1% peptone, 0.7% saltpetre, 0.08% magnesium sulfate, 0.15% Sodium phosphate dibasic, after 32 ℃ of initial pH6.5 leavening temperatures, fermentation 48h, in nutrient solution, cell density maintains 1.78～2.36 * 10
10cFU/mL; Fermented liquid filters through 100 order strainers, in filtrate, add the porous-starch of filtrate weight 6%, the sucrose of filtrate weight 8% and filtrate weigh 1% glycerine, through low temperature spray drying or the freezing combination vacuum drying technique of carbonic acid gas dry ice high reactivity, colony counting method detects bacterium number, obtains viable count and is about 10
10～10
11the aspergillus oryzae pulvis of CFU/g;
By above-mentioned bacterium powder 1 and bacterium powder 2 according to 1:1～1:3(weight) mix, and become a kind of monascus and aspergillus oryzae complex ferment microbial inoculum that improves bean paste color and luster through vacuum packaging.
It is main fermented bacterium that monascus and aspergillus oryzae are take in the present invention, adopt modern biological culture technigue and low temperature spray drying technology or dry ice high reactivity dry technology to prepare a kind of complex ferment microbial inoculum that improves bean paste color and luster, this fermenting agent not only can improve the color and luster of traditional bean paste product more than 30%, promote organoleptic quality, but also traditional bean paste product special flavour, characteristic and nutritive value have been kept, meanwhile, also increased distinctive health-care effect in aspergillus oryzae fermenting process.
Embodiment
Below in conjunction with specific embodiment, the present invention is described in detail.
A kind ofly improve the monascus of bean paste color and luster and the preparation method of aspergillus oryzae complex ferment microbial inoculum is:
Make bacterium powder 1: by the logarithmic growth monascus in mid-term (Monascus sp., be purchased from Chinese industrial microbial strains preservation administrative center, numbering: CICC5041) strain cultured solution 10L is linked in 1000L fermentor tank and cultivates, culture condition: 4.25% sweet potato powder, 1.83% Semen Maydis powder, 0.2% glycerine, 2% peptone, 0.2% ammonium nitrate, 0.20% ammonium chloride, 0.4% magnesium sulfate, 0.20% potassium primary phosphate, after 30 ℃ of initial pH5.0 leavening temperatures, fermentation 96h, in nutrient solution, cell density can reach 1.89～2.52 * 109CFU/mL; Fermented liquid filters through 100 order strainers, in filtrate, add the porous-starch of filtrate weight 6%, the sucrose of filtrate weight 8% and filtrate weigh 1% glycerine, through low temperature spray drying or the freezing combination vacuum drying technique of carbonic acid gas dry ice high reactivity, colony counting method detects bacterium number, obtains viable count and is about 10
9～10
10the monascus ruber pulvis of CFU/g;
Make bacterium powder 2: respectively by the logarithmic growth aspergillus oryzae in mid-term (Aspergillus oryzae, be purchased from Chinese industrial microbial strains preservation administrative center, numbering: nutrient solution 5L CICC2120) is linked in the fermentor tank of 1000L and cultivates, culture condition: 5% soybean protein isolate, 2% Semen Maydis powder, 1% peptone, 0.7% saltpetre, 0.08% magnesium sulfate, 0.15% Sodium phosphate dibasic, after 32 ℃ of initial pH6.5 leavening temperatures, fermentation 48h, in nutrient solution, cell density maintains 1.78～2.36 * 10
10cFU/mL; Fermented liquid filters through 100 order strainers, in filtrate, add the porous-starch of filtrate weight 6%, the sucrose of filtrate weight 8% and filtrate weigh 1% glycerine, through low temperature spray drying or dry ice high reactivity freeze drying technology, colony counting method detects bacterium number, obtains viable count and is about 10
10～10
11the aspergillus oryzae pulvis of CFU/g;
By above-mentioned bacterium powder 1 and bacterium powder 2 according to 1:1～1:3(weight) mix, and become a kind of monascus and aspergillus oryzae complex ferment microbial inoculum that improves bean paste color and luster through vacuum packaging.
This monascus and aspergillus oryzae complex ferment microbial inoculum, in the koji operation of producing bean paste, add, adding proportion is the 3wt%～6wt% of bent material, add front by 150% of complex ferment microbial inoculum quality, temperature is the warm water activation of 35～37 ℃, then stir with song material, other techniques are identical with traditional production technique, fermentation time shortens 10%～13% than original, the look valency of bean paste product improves 25%-30%, not only can improve the look valency of bean paste product, shorten fermentation time, guarantee fermentation bean cotyledon quality homogeneous, eliminate the impact of physical environment on fermentation, and can reproduce the distinctive local flavor of traditional bean paste.Therefore can be used as a kind of complex ferment microbial inoculum that improves bean paste color and luster, solve the defect of bean paste production product color deficiency, the look valency that obviously improves bean paste product improves 25%-30%, by the subjective appreciation group being formed by 20 people, with 9, be divided into best result, to not using this monascus and aspergillus oryzae complex ferment microbial inoculum and using the bean cotyledon product of complex ferment microbial inoculum to carry out sensory evaluation, evaluate score and be respectively 7.53 and 8.24 minutes respectively.Greatly improved the organoleptic quality of product.
Should be understood that, for those of ordinary skills, can be improved according to the above description or convert, and all these improvement and conversion all should belong to the protection domain of claims of the present invention.
Claims (2)
1. a preparation method who improves monascus and the aspergillus oryzae complex ferment microbial inoculum of bean paste color and luster, is characterized in that, comprises the following steps:
Make bacterium powder 1: the monascus strain nutrient solution 10L in logarithmic growth mid-term is linked in 1000L fermentor tank and is cultivated, culture condition: 4.25% sweet potato powder, 1.83% Semen Maydis powder, 0.2% glycerine, 2% peptone, 0.2% ammonium nitrate, 0.20% ammonium chloride, 0.4% magnesium sulfate, 0.20% potassium primary phosphate, after 30 ℃ of initial pH5.0 leavening temperatures, fermentation 96h, in nutrient solution, cell density can reach 1.89～2.52 * 10
9cFU/mL; Fermented liquid filters through 100 order strainers, in filtrate, add the porous-starch of filtrate weight 6%, the sucrose of filtrate weight 8% and filtrate weigh 1% glycerine, through low temperature spray drying or the freezing combination vacuum drying technique of carbonic acid gas dry ice high reactivity, colony counting method detects bacterium number, and obtaining viable count is 10
9～10
10the monascus ruber pulvis of CFU/g; Described monascus, is purchased from Chinese industrial microbial strains preservation administrative center, numbering: CICC5041;
Make bacterium powder 2: respectively the nutrient solution 5L of the aspergillus oryzae in logarithmic growth mid-term is linked in the fermentor tank of 1000L and cultivates, culture condition: 5% soybean protein isolate, 2% Semen Maydis powder, 1% peptone, 0.7% saltpetre, 0.08% magnesium sulfate, 0.15% Sodium phosphate dibasic, after 32 ℃ of initial pH6.5 leavening temperatures, fermentation 48h, in nutrient solution, cell density maintains 1.78～2.36 * 10
10cFU/mL; Fermented liquid filters through 100 order strainers, in filtrate, add the porous-starch of filtrate weight 6%, the sucrose of filtrate weight 8% and filtrate weigh 1% glycerine, through low temperature spray drying or the freezing combination vacuum drying technique of carbonic acid gas dry ice high reactivity, colony counting method detects bacterium number, and obtaining viable count is 10
10～10
11the aspergillus oryzae pulvis of CFU/g; Described aspergillus oryzae, is purchased from Chinese industrial microbial strains preservation administrative center, numbering: CICC2120;
Above-mentioned bacterium powder 1 and bacterium powder 2 are mixed according to weight 1:1～1:3, and become a kind of monascus and aspergillus oryzae complex ferment microbial inoculum that improves bean paste color and luster through vacuum packaging.
2. the monascus that improves bean paste color and luster that prepared by method according to claim 1 and aspergillus oryzae complex ferment microbial inoculum.
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| CN106801013A (en) * | 2015-11-26 | 2017-06-06 | 瑞普（天津）生物药业有限公司 | One kind mixing probiotics dried object and preparation method |
| CN107173695A (en) * | 2017-07-11 | 2017-09-19 | 四川大学 | A kind of Improving flavor type bean cotyledon for mixing aspergillus oryzae and Lactobacillus plantarum fermentation |
| CN109793200A (en) * | 2019-03-13 | 2019-05-24 | 山东天博食品配料有限公司 | A kind of liquor-saturated flavor meat extract of grain and preparation method thereof |
| CN111996142B (en) * | 2020-08-20 | 2023-06-06 | 四川饭扫光食品集团股份有限公司 | Freeze dryer for preparing reinforced bean cotyledon post-fermentation microbial inoculant composition |
| CN112322523A (en) * | 2020-10-28 | 2021-02-05 | 四川省食品发酵工业研究设计院 | Composite microbial inoculum and method for fermenting sweet petals by using same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101897429A (en) * | 2010-07-09 | 2010-12-01 | 西华大学 | Complex microbial agent for producing soybean paste in Pixian County and preparation method thereof |
| CN102018181A (en) * | 2010-11-26 | 2011-04-20 | 西华大学 | Method for preparing composite Sichuan fermented bean curd |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101897429A (en) * | 2010-07-09 | 2010-12-01 | 西华大学 | Complex microbial agent for producing soybean paste in Pixian County and preparation method thereof |
| CN102018181A (en) * | 2010-11-26 | 2011-04-20 | 西华大学 | Method for preparing composite Sichuan fermented bean curd |
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