CN105725163A - Lentinus edodes and black garlic source - Google Patents
Lentinus edodes and black garlic source Download PDFInfo
- Publication number
- CN105725163A CN105725163A CN201610084262.XA CN201610084262A CN105725163A CN 105725163 A CN105725163 A CN 105725163A CN 201610084262 A CN201610084262 A CN 201610084262A CN 105725163 A CN105725163 A CN 105725163A
- Authority
- CN
- China
- Prior art keywords
- bulbus allii
- lentinus edodes
- black bulbus
- black garlic
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 240000000599 Lentinula edodes Species 0.000 title claims abstract description 54
- 235000001715 Lentinula edodes Nutrition 0.000 title claims abstract description 35
- 241000383638 Allium nigrum Species 0.000 title abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 66
- 230000004151 fermentation Effects 0.000 claims abstract description 48
- 241000894006 Bacteria Species 0.000 claims abstract description 47
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 40
- 239000004310 lactic acid Substances 0.000 claims abstract description 20
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 20
- 239000000084 colloidal system Substances 0.000 claims abstract description 12
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims abstract description 11
- 235000019796 monopotassium phosphate Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 238000010564 aerobic fermentation Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 37
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 37
- 239000007788 liquid Substances 0.000 claims description 23
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 13
- 235000013555 soy sauce Nutrition 0.000 claims description 11
- 230000004913 activation Effects 0.000 claims description 10
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 10
- 239000010985 leather Substances 0.000 claims description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 241000222120 Candida <Saccharomycetales> Species 0.000 claims description 2
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 230000000050 nutritive effect Effects 0.000 abstract description 7
- 238000009928 pasteurization Methods 0.000 abstract description 5
- 235000015067 sauces Nutrition 0.000 abstract description 4
- 206010028980 Neoplasm Diseases 0.000 abstract description 3
- 230000003078 antioxidant effect Effects 0.000 abstract description 3
- 201000011510 cancer Diseases 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 230000003405 preventing effect Effects 0.000 abstract description 2
- 235000021398 garlic paste Nutrition 0.000 abstract 3
- 240000002234 Allium sativum Species 0.000 abstract 1
- 241000235342 Saccharomycetes Species 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 abstract 1
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 229920001491 Lentinan Polymers 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 229940115286 lentinan Drugs 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 102000012286 Chitinases Human genes 0.000 description 1
- 108010022172 Chitinases Proteins 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 208000027219 Deficiency disease Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 150000002333 glycines Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 208000007442 rickets Diseases 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a lentinus edodes and black garlic source.A preparation method of the lentinus edodes and black garlic source includes the steps that unpeeled garlic is put into a culture box and fermented at a high temperature, and black garlic is obtained; the black garlic is peeled and washed clean, water is added, and the black garlic is milled into black garlic paste with a colloid mill; activated lentinus edodes liquor is inoculated into the black garlic paste after pasteurization, monopotassium phosphate is added, and the mixture is cultured in a culture tank; salt is added after lentinus edodes hyphae emerge in the black garlic paste, lactic acid bacteria and saccharomycetes are inoculated for aerobic fermentation and anaerobic fermentation, sauce residues are added into fermentation liquor and stirred evenly, high-temperature anaerobic fermentation, pasteurization and sterile bagging are carried out, and the lentinus edodes and black garlic source is obtained.The lentinus edodes and black garlic source contains functional factors in black garlic and thus has high antioxidant activity capability; the lentinus edodes and black garlic source further contains functional factors in lentinus edodes and thus has a certain cancer resisting and cancer preventing effect; the lentinus edodes and black garlic source has the unique rich aroma of lentinus edodes, is high in nutritive value and can meet the double demands for nutritive value and flavor.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of Lentinus Edodes fungus black Bulbus Allii beans.
Background technology
Beans is by a kind of fermented seasonings of Chinese invention, the history being born several thousand so far.Beans is frequently used in the diet of Chinese family, add after beans class flavoring agent food good to eat, the color, smell and taste of food are improved, and owing to beans is to be formed by fermentation, rich in nutritive value.The market value of current beans class flavoring agent is huge, and current beans class flavoring agent is of a great variety, but functional beans is less.
Black Bulbus Allii has another name called fermenting black garlic, is with fresh raw Bulbus Allii, the food that belt leather is made after fermenting in fermenting case, and black Bulbus Allii effectively solves abnormal flavour and the stink of Bulbus Allii and soft and high resilience.Black Bulbus Allii has significant reduction, nutritive value to obtain great lifting than the moisture of Bulbus Allii, fat etc., and the fresh Bulbus Allii of SOD specific activity exceeds more than 10 times, and the content of polyphenols also exceeds more than 5 times, and vitamin is at least 2 times of Bulbus Allii；Possibly together with the various active composition such as polypeptide, glycoprotein and trace element-selenium, germanium etc.；There is abundant needed by human and can improve the nutritional labeling of function simultaneously, have enhancing body immunity, antiallergic, defying age, anticancer, suppress arteriosclerosis, steady blood pressure, blood fat reducing, blood sugar lowering, reduction cholesterol, treatment effect such as constipation, beauty treatment.
Lentinus Edodes is a kind of famous edible and medicinal fungi, and it is delicious flavour not only, the strongly fragrant people of fragrance, and rich in the protein of needed by human body and essential amino acids.Being deepened continuously research by modern medicine and threpsology, the medical value of Lentinus Edodes is also constantly exploited.In Lentinus Edodes, Quantitative Determination of Ergosterol is significantly high, and preventing and treating rickets is effective；Lentinan (β-1,3 glucosans) can strengthen cell immunocompetent, thus suppressing cancerCellGrowth；Lentinus Edodes contains more than 40 kind of enzyme of six big enzymes, it is possible to correct human chitinase deficiency disease；Fatty institute fatty acids in Lentinus Edodes, reduces blood fat to human body useful.Adopting liquid fermentation technology with short production cycle in the present invention, cell age is consistent, and yield is high, is suitable for large-scale production.
Find there is black Bulbus Allii beans at present, such as the CN104643026 preparation method disclosing a kind of black Bulbus Allii beans: Semen Glycines flour is prepared into sauce yeast with Semen Tritici aestivi flour by retrieving domestic and international prior art；Bulbus Allii is obtained Bulbus Allii through process；Being mixed with sauce yeast by Bulbus Allii, Bulbus Allii is covered by sauce yeast, puts into climatic chamber, and fermentation obtains fermented product；Being pounded beans mud after being taken out by fermented product, add salt, mix homogeneously, 45 DEG C ferment 5 days, obtain black Bulbus Allii beans.The taste of beans is comparatively single, and beans taste is dense not, it is impossible to meet the present people requirement to flavour nutrient.
Summary of the invention
It is an object of the invention to for above-mentioned present situation, it is desirable to provide a kind of flavor substance enriches, and mouthfeel acid is sliding, and heavy flavour of vinegar fragrance is mellow, and rich in nutritive value, also there is the Lentinus Edodes fungus black Bulbus Allii beans of health care.
The implementation of the object of the invention is, a kind of Lentinus Edodes fungus black Bulbus Allii beans, prepares by following method, specifically comprising the following steps that of preparation
1) take Bulbus Allii belt leather and put in incubator, 60-70 DEG C of high temperature bottom fermentation 15-19 days, prepare black Bulbus Allii；
2) taking black Bulbus Allii peeling, the water colloid mill adding peeling black Bulbus Allii quality 5-8 times after cleaning breaks into black Bulbus Allii serosity；
3) by step 2) gained black Bulbus Allii serosity, after 90 DEG C of pasteurizations, the Lentinus Edodes bacterium solution after activation is inoculated in black Bulbus Allii serosity, adds the potassium dihydrogen phosphate of black Bulbus Allii serosity quality 0.2-0.7%, fermentation tank is cultivated 12-15d；
Described Lentinus Edodes bacterium solution inoculum concentration is the 5-10% of black Bulbus Allii slurry volume；
Condition of culture in described fermentation tank: 25-27 DEG C, 160r/min；
4) until step 3) black Bulbus Allii serosity in grow mushroom mycelium after, after colloid mill homogenizing, the salt adding black Bulbus Allii serosity quality 4-8% enters in fermentation tank, and accesses 2-5 ‰ lactic acid bacteria and saccharomycetic mixed bacteria liquid, 30-33 DEG C of aerobic fermentation 8-12h, 20-25 DEG C of anaerobic fermentation 15-20d；
Described lactic acid bacteria and yeast volume ratio are 1:1；
5) by step 4) gained fermentation liquid adds the soy sauce residue of its quality 10-13% and puddles uniformly, 42-45 DEG C of high-temperature anaerobic fermentation 5-7 days；
6) through step 5) the fermentation liquid pasteurize fermented, aseptic pack, obtain Lentinus Edodes fungus black Bulbus Allii beans.
Compared with prior art, the present invention has the following advantages and marked improvement:
1, after adding Lentinus Edodes fungus cultivation in black Bulbus Allii serosity, rich in lentinan and the distinctive active substance of multiple Lentinus Edodes in black Bulbus Allii serosity, there is certain cancer-resisting effect, after fermentation, improve the nutritive value of beans, improving the antioxidant activity ability of beans, the local flavor making black Bulbus Allii beans is more strong mellow；
2, admix after soy sauce residue carries out ferment in second time so that beans taste is richer, and mouthfeel is more soft and smooth, and local flavor is promoted further.
Detailed description of the invention
The present invention is prepared by following method, and Bulbus Allii belt leather is put in incubator, and high temperature bottom fermentation prepares black Bulbus Allii；Black Bulbus Allii peeling, adds water after cleaning and breaks into black Bulbus Allii serosity with colloid mill；After high temperature sterilize, the Lentinus Edodes bacterium solution after activation is inoculated in black Bulbus Allii serosity, adds potassium dihydrogen phosphate, cultivate in fermentation tank；After black Bulbus Allii serosity grows mushroom mycelium, salt adding, access lactic acid bacteria and yeast aerobic fermentation, anaerobic fermentation, fermentation liquid adds soy sauce residue and puddles uniformly, high-temperature anaerobic fermentation, pasteurize, and aseptic pack obtains Lentinus Edodes fungus black Bulbus Allii beans.
Step 3) described in Lentinus Edodes fungus be Chinese industrial Organism Depositary Lentinus Edodes CICC14019, in described bacterium solution, effective total viable count is 4.0 × 109～5.0 × 1012Individual/g.
Step 4) described in lactic acid bacteria be Lactobacillus plantarum (Chinese industrial Organism Depositary, preserving number 21794), yeast is Torulopsis candida (Chinese industrial Organism Depositary, preserving number 1019), effective total viable count is 7.7 × 10 to described lactic acid bacteria with saccharomycetic bacterium solution9～9.5 × 1011Individual/g.
Step 5) described in soy sauce residue effective total viable count of yeast and lactic acid bacteria be 5.0 × 109～6.0 × 1011Individual/g.
Below with specific embodiment, it is clearly and completely described in the present invention.
Embodiment 1,
1) take Bulbus Allii belt leather and put in incubator, 60 DEG C of high temperature bottom fermentations 19 days, prepare black Bulbus Allii；
2) taking black Bulbus Allii peeling, the water colloid mill adding peeling black Bulbus Allii quality 5 times after cleaning breaks into black Bulbus Allii serosity；
3) by step 2) gained black Bulbus Allii serosity, after 90 DEG C of pasteurizations, the Lentinus Edodes bacterium solution after activation is inoculated in black Bulbus Allii serosity, adds the potassium dihydrogen phosphate of black Bulbus Allii serosity quality 0.7%, fermentation tank is cultivated 12d；
Described Lentinus Edodes bacterium solution inoculum concentration is the 5% of black Bulbus Allii slurry volume；
Condition of culture in described fermentation tank: 27 DEG C, 160r/min；
4) until step 3) black Bulbus Allii serosity in grow mushroom mycelium after, adopt the salt that colloid mill homogenizing adds black Bulbus Allii serosity quality 4% to enter in fermentation tank, and access 5 ‰ lactic acid bacterias and saccharomycetic mixed bacteria liquid, 30 DEG C of aerobic fermentation 12h, 20 DEG C of anaerobic fermentation 20d；
Described lactic acid bacteria and yeast volume ratio are 1:1；
5) by step 4) gained fermentation liquid adds the soy sauce residue of its quality 10% and puddles uniformly, 42 DEG C of high-temperature anaerobic fermentations 7 days；
6) through step 5) the fermentation liquid pasteurize fermented, aseptic pack, obtain Lentinus Edodes fungus black Bulbus Allii beans.
Comparison example 1, with embodiment 1, the difference is that,
3) black Bulbus Allii serosity is not inoculated the Lentinus Edodes bacterium solution after activation, without potassium dihydrogen phosphate, does not cultivate in fermentation tank；
4) salt adding black Bulbus Allii serosity quality 4% in the black Bulbus Allii serosity of step 2 enters in fermentation tank, and accesses 5% lactic acid bacteria and saccharomycetic mixed bacteria liquid, 30 DEG C of aerobic fermentation 12h, 20 DEG C of anaerobic fermentation 20d；
5) by step 4) gained fermentation liquid adds the soy sauce residue of its quality 10% and puddles uniformly, 42 DEG C of high-temperature anaerobic fermentations 7 days；
6) through step 5) the fermentation liquid pasteurize fermented, aseptic pack, obtain black Bulbus Allii beans.
Embodiment 2, with embodiment 1, the difference is that,
1) take Bulbus Allii belt leather and put in incubator, 70 DEG C of high temperature bottom fermentations 15 days, prepare black Bulbus Allii；
2) taking black Bulbus Allii peeling, the water colloid mill adding peeling black Bulbus Allii quality 8 after cleaning breaks into black Bulbus Allii serosity；
3) by step 2) gained black Bulbus Allii serosity, after 90 DEG C of pasteurizes, the Lentinus Edodes bacterium solution after activation is inoculated in black Bulbus Allii serosity, adds the potassium dihydrogen phosphate of black Bulbus Allii serosity quality 0.2%, fermentation tank is cultivated 15d；
Described Lentinus Edodes bacterium solution inoculum concentration is the 10% of black Bulbus Allii slurry volume；
4) until step 3) black Bulbus Allii serosity in grow mushroom mycelium after, adopt the salt that colloid mill homogenizing adds black Bulbus Allii serosity quality 8% to enter in fermentation tank, and access 2 ‰ lactic acid bacterias and saccharomycetic mixed bacteria liquid, 33 DEG C of aerobic fermentation 8h, 25 DEG C of anaerobic fermentation 15d；
Described lactic acid bacteria and yeast volume ratio are 1:1；
5) by step 4) gained fermentation liquid adds the soy sauce residue of its quality 13% and puddles uniformly, 45 DEG C of high-temperature anaerobic fermentations 5 days；
6) through step 5) the fermentation liquid pasteurize fermented, aseptic pack, obtain Lentinus Edodes fungus black Bulbus Allii beans.
Comparison example 2, with embodiment 2, the difference is that,
3) black Bulbus Allii serosity is not inoculated the Lentinus Edodes bacterium solution after activation, without potassium dihydrogen phosphate, does not cultivate in fermentation tank；
4) salt adding black Bulbus Allii serosity quality 8% in the black Bulbus Allii serosity of step 2 enters in fermentation tank, and accesses 2% lactic acid bacteria and saccharomycetic mixed bacteria liquid, 33 DEG C of aerobic fermentation 8h, 25 DEG C of anaerobic fermentation 15d；
5) by step 4) gained fermentation liquid adds the soy sauce residue of its quality 13% and puddles uniformly, 45 DEG C of high-temperature anaerobic fermentations 5 days；
6) through step 5) the fermentation liquid pasteurize fermented, aseptic pack, obtain black Bulbus Allii beans.
Embodiment 3, with embodiment 1, the difference is that,
1) take Bulbus Allii belt leather and put in incubator, 65 DEG C of high temperature bottom fermentations 17 days, prepare black Bulbus Allii；
2) taking black Bulbus Allii peeling, the water colloid mill adding peeling black Bulbus Allii quality 5 times after cleaning breaks into black Bulbus Allii serosity；
3) by step 2) gained black Bulbus Allii serosity, after 90 DEG C of pasteurizations, the Lentinus Edodes bacterium solution after activation is inoculated in black Bulbus Allii serosity, adds the potassium dihydrogen phosphate of black Bulbus Allii serosity quality 0.5%, fermentation tank is cultivated 10d；
Described Lentinus Edodes bacterium solution inoculum concentration is the 5% of black Bulbus Allii slurry volume；
Condition of culture in described fermentation tank: 27 DEG C, 160r/min；
4) until step 3) black Bulbus Allii serosity in grow mushroom mycelium after, adopt the salt that colloid mill homogenizing adds black Bulbus Allii serosity quality 6% to enter in fermentation tank, and access 3% lactic acid bacteria and saccharomycetic mixed bacteria liquid, 32 DEG C of aerobic fermentation 10h, 22 DEG C of anaerobic fermentation 18d；
Described lactic acid bacteria and yeast volume ratio are 1:1；
5) by step 4) gained fermentation liquid adds the soy sauce residue of its quality 11% and puddles uniformly, 43 DEG C of high-temperature anaerobic fermentations 6 days；
6) through step 5) the fermentation liquid pasteurize fermented, aseptic pack, obtain Lentinus Edodes fungus black Bulbus Allii beans.
The color and luster of table 1 product, fragrance, mouth feel score standard
The organoleptic indicator of each embodiment of table 2 and comparative example products made thereby compares
The nutrient content of each embodiment of table 3 and comparative example products made thereby compares
As seen from Table 2, Lentinus Edodes bacterium solution after not inoculating activation in black Bulbus Allii serosity, without potassium dihydrogen phosphate, in fermentation tank, do not cultivate gained its color and luster of black Bulbus Allii beans, fragrance, mouthfeel bacterium not as the Lentinus Edodes bacterium solution after inoculation activation in black Bulbus Allii serosity, add potassium dihydrogen phosphate, fermentation tank is cultivated gained and obtains Lentinus Edodes fungus black Bulbus Allii beans, after illustrating that adding Lentinus Edodes fungus in black Bulbus Allii serosity cultivates, make in black Bulbus Allii serosity rich in having various trace elements and the distinctive active substance of multiple Lentinus Edodes；Fermentation simultaneously improves the nutritive value of black Bulbus Allii beans, improves the antioxidant activity ability of black Bulbus Allii beans.
Claims (4)
1. a Lentinus Edodes fungus black Bulbus Allii beans, it is characterised in that: prepare by following method, specifically comprising the following steps that of preparation
1) take Bulbus Allii belt leather and put in incubator, 60-70 DEG C of high temperature bottom fermentation 15-19 days, prepare black Bulbus Allii；
2) taking black Bulbus Allii peeling, the water colloid mill adding peeling black Bulbus Allii quality 5-8 times after cleaning breaks into black Bulbus Allii serosity；
3) by step 2) gained black Bulbus Allii serosity, after 90 DEG C of pasteurizes, the Lentinus Edodes bacterium solution after activation is inoculated in black Bulbus Allii serosity, adds the potassium dihydrogen phosphate of black Bulbus Allii serosity quality 0.2-0.7%, fermentation tank is cultivated 12-15d；
Described Lentinus Edodes bacterium solution inoculum concentration is the 5-10% of black Bulbus Allii slurry volume；
Condition of culture in described fermentation tank: 25-27 DEG C, 160r/min；
4) until step 3) black Bulbus Allii serosity in grow mushroom mycelium after, after colloid mill homogenizing, the salt adding black Bulbus Allii serosity quality 4-8% enters in fermentation tank, and accesses 2-5 ‰ lactic acid bacteria and saccharomycetic mixed bacteria liquid, 30-33 DEG C of aerobic fermentation 8-12h, 20-25 DEG C of anaerobic fermentation 15-20d；
Described lactic acid bacteria and yeast volume ratio are 1:1；
5) by step 4) gained fermentation liquid adds the soy sauce residue of its quality 10-13% and puddles uniformly, 42-45 DEG C of high-temperature anaerobic fermentation 5-7 days；
6) through step 5) the fermentation liquid pasteurize fermented, aseptic pack, obtain Lentinus Edodes fungus black Bulbus Allii beans.
2. a kind of Lentinus Edodes fungus black Bulbus Allii beans according to claim 1, it is characterised in that: step 3) described in Lentinus Edodes fungus be Chinese industrial Organism Depositary Lentinus Edodes CICC14019, in described bacterium solution, effective total viable count is 4.0 × 109～5.0 × 1012Individual/g.
3. a kind of Lentinus Edodes fungus black Bulbus Allii beans according to claim 1, it is characterized in that: step 4) described in lactic acid bacteria be Lactobacillus plantarum (Chinese industrial Organism Depositary, preserving number 21794), yeast is Torulopsis candida (Chinese industrial Organism Depositary, preserving number 1019), effective total viable count is 7.7 × 10 to described lactic acid bacteria with saccharomycetic bacterium solution9～9.5 × 1011Individual/g.
4. a kind of Lentinus Edodes fungus black Bulbus Allii beans according to claim 1, it is characterised in that: step 5) described in soy sauce residue effective total viable count of yeast and lactic acid bacteria be 5.0 × 109～6.0 × 1011Individual/g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610084262.XA CN105725163B (en) | 2016-02-06 | 2016-02-06 | A kind of Lenlinus edodes black garlic sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610084262.XA CN105725163B (en) | 2016-02-06 | 2016-02-06 | A kind of Lenlinus edodes black garlic sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105725163A true CN105725163A (en) | 2016-07-06 |
| CN105725163B CN105725163B (en) | 2018-10-16 |
Family
ID=56245057
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610084262.XA Active CN105725163B (en) | 2016-02-06 | 2016-02-06 | A kind of Lenlinus edodes black garlic sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105725163B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594480A (en) * | 2017-10-09 | 2018-01-19 | 江苏沙明生物科技有限公司 | A kind of preparation method of the strong type black garlic sauce of paste flavor |
| CN109349344A (en) * | 2018-12-04 | 2019-02-19 | 佛山科学技术学院 | A kind of manufacture craft of black garlic Yoghourt |
| CN112167532A (en) * | 2020-11-20 | 2021-01-05 | 清原田润华农业科技有限公司 | Preparation method of high-nutrition mushroom sauce |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102475322A (en) * | 2010-11-21 | 2012-05-30 | 周双勇 | Deodorized allicin mushroom beverage |
| KR101363019B1 (en) * | 2013-11-22 | 2014-02-12 | 김진안 | Manufacturing method for soy sauce using black garlic |
| CN104172071A (en) * | 2014-07-31 | 2014-12-03 | 合肥迈可罗生物工程有限公司 | Edible mushroom seasoner as well as preparation method and application thereof |
| CN104643026A (en) * | 2015-03-10 | 2015-05-27 | 山东农业大学 | Preparation method of fermented black garlic paste |
| CN105011096A (en) * | 2015-06-30 | 2015-11-04 | 徐州黎明食品有限公司 | Black garlic sauce and preparation method thereof |
-
2016
- 2016-02-06 CN CN201610084262.XA patent/CN105725163B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102475322A (en) * | 2010-11-21 | 2012-05-30 | 周双勇 | Deodorized allicin mushroom beverage |
| KR101363019B1 (en) * | 2013-11-22 | 2014-02-12 | 김진안 | Manufacturing method for soy sauce using black garlic |
| CN104172071A (en) * | 2014-07-31 | 2014-12-03 | 合肥迈可罗生物工程有限公司 | Edible mushroom seasoner as well as preparation method and application thereof |
| CN104643026A (en) * | 2015-03-10 | 2015-05-27 | 山东农业大学 | Preparation method of fermented black garlic paste |
| CN105011096A (en) * | 2015-06-30 | 2015-11-04 | 徐州黎明食品有限公司 | Black garlic sauce and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张民等: "模糊数学综合评判法在黑蒜酱研制中的应用", 《食品工业》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594480A (en) * | 2017-10-09 | 2018-01-19 | 江苏沙明生物科技有限公司 | A kind of preparation method of the strong type black garlic sauce of paste flavor |
| CN109349344A (en) * | 2018-12-04 | 2019-02-19 | 佛山科学技术学院 | A kind of manufacture craft of black garlic Yoghourt |
| CN112167532A (en) * | 2020-11-20 | 2021-01-05 | 清原田润华农业科技有限公司 | Preparation method of high-nutrition mushroom sauce |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105725163B (en) | 2018-10-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103478683B (en) | A kind of fermentation type beef sauce and preparation method thereof | |
| CN105249100B (en) | The production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions | |
| CN105167095A (en) | Pitaya peel lactic acid fermented beverage and preparation method thereof | |
| CN104305465B (en) | The preparation method of lactic acid bacteria fermentation type blue berry fruit juice | |
| CN105532895A (en) | Fermented broad-bean milk, flavored fermented broad-bean milk, fermented broad-bean yoghurt beverage and preparation methods thereof | |
| CN110916177A (en) | Method for preparing kelp enzyme by enzyme fermentation coupling technology | |
| CN103477864A (en) | Ganoderma lucidum-based processing method and production method for ganoderma lucidum-based product | |
| CN101407754A (en) | Production process of black fungus rough rice vinegar | |
| CN105725163B (en) | A kind of Lenlinus edodes black garlic sauce | |
| CN105602821B (en) | A kind of Lenlinus edodes A black garlic vinegar and a method for preparing the same | |
| KR20140046865A (en) | Fermentational composition comprising portulaca oleracea l. and rice bran and the method of manufacturing thereof | |
| CN105647737B (en) | A kind of agaric fungus black garlic wine | |
| CN105505735B (en) | A kind of agaric fungus A black garlic vinegar and a method for preparing the same | |
| CN105614830B (en) | A kind of agaric fungus black garlic sauce | |
| CN108719946A (en) | A kind of lactic fermentation Pleurotus eryngii sauce and preparation method thereof | |
| CN105695224B (en) | A kind of Lenlinus edodes black garlic wine | |
| CN107568641A (en) | A kind of method using microbial fermentation fish bean curd | |
| KR100668056B1 (en) | Soybean malt and manufacturing method thereby | |
| CN111602801A (en) | Mushroom highland barley bran sauce and preparation method thereof | |
| CN105725131B (en) | Fermented pepper containing cordycepin and cordycepic acid | |
| KR20160034170A (en) | Method for producing anti-diabetic fermented rice using living effective microorganisms and anti-diabetic fermented rice produced by the same | |
| CN104611259B (en) | Indigenous lactic acid bacteria and its method and product with saccharomyces cerevisiae mixed fermentation edible and medical fungi | |
| CN108740969A (en) | A kind of wheat sauce and preparation method thereof | |
| NL2028672B1 (en) | Sweet potato probiotic drink and preparation method thereof | |
| JP7329221B2 (en) | Saccharopolyspora composition and its use in food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20210826 Address after: 441300 No. 9, huilongsi Road, Suizhou high tech Zone, Suizhou City, Hubei Province Patentee after: PINYUAN (SUIZHOU) MODERN AGRICULTURE DEVELOPMENT Co.,Ltd. Address before: 430068 Department of light industry, Hubei University of technology, No. 1, lijiadun village, Nanhu, Hongshan District, Wuhan City, Hubei Province Patentee before: HUBEI University OF TECHNOLOGY |
|
| TR01 | Transfer of patent right |