CN109463714A - A method of aflatoxin B1 is generated in control thick chilli sauce production - Google Patents
A method of aflatoxin B1 is generated in control thick chilli sauce production Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Abstract
A method of aflatoxin B1 is generated in control thick chilli sauce production, comprising the following steps: S1: selects aspergillus oryzae, aspergillus niger, Mucor for fermenting microbe；S2: strain is activated respectively and kept dry；S3: strain is mixed and is linked into the wheat cooked or semen viciae fabae fermentation；S4: ultraviolet light irradiation obtains mould embryo；S5: being deployed into thick chilli sauce for mould embryo, sunning；S6: cooling, ageing, sterile filling.Introduce aspergillus oryzae, three kinds of aspergillus niger, Mucor pure cultures, strict control fermentation parameter and yeasting, it avoids introducing miscellaneous bacteria, inhibit the generation of aflatoxin B1, and after strain is introduced fermenting raw materials, carry out disinfection by ultraviolet light, it degrades issuable aflatoxin B1, the generation of double shield inhibition aflatoxin B1, after the mould embryo that fermentation generates is configured to thick chilli sauce, it is dried 15 days in totally-enclosed transparent glass dring yard, sterile filling, entire production process ensure that the bio-safety and flavor of thick chilli sauce again for envelope altar ageing.
Description
Technical field
The present invention relates to a kind of thick chilli sauce processing technique field, aflatoxin B1 is generated in specially a kind of control thick chilli sauce production
Method.
Background technique
Making thick chilli sauce is extremely early one of the fermented food of Development of Hu ' nan, and raw material type is more, formula is different, and product variety respectively has
An eternal lasting, flavor are different, in the majority with wheat sauce and thick broad-bean sauce.Early in the Qing Dynasty, our province Shuangfeng County using wheat as raw material " Yongfeng is peppery
Sauce " is used by offering or present as tribute to imperial palace, and broad bean paste is also the distinguishing products of yueyang, hunan.Fermented thick chilli sauce is mainly with small
Wheat or semen viciae fabae are raw material, are made after thermophilic digestion by spontaneous fermentation solarization, multiple-microorganism participates in and plays the work of multienzyme system
With, products obtained therefrom gives off a strong fragrance, it is peppery and with sweet tea, unique flavor, protein rich in and various microelements, be ideal
Flavouring, and be equipped with the auxiliary materials such as garlic benevolence, cutworm, fern root, sword bean, there is the increasing that helps digestion to be intended to, cold extermination clearing damp adjusts human secretory,
Boost metabolism and other effects, it is favored by people.The cooked mode of our province sauce class is with Homemade or individual workship's production model
Based on, but the production degree of traditional sauce class increases year by year in recent years, but product quality is very different, and it is super aflatoxin B1 occur
Mark produces the problems such as inflatable packet, and its yield is affected by weather, and the production cycle is long, so that Fermented thick chilli sauce industry is difficult always
To grow.It is primarily due to lack the quality management system of the Industrialized processing technique of system and science, produced in conventional processes
Thick chilli sauce is mostly nature koji-making, and yeasting is poor, the period is long, vulnerable to various biologic contaminations, so that aflatoxin B1 becomes
Such product security risk more outstanding.
A kind of toxin that aflatoxin is generated during growth and breeding by Aspergillus flavus, 1993, aflatoxin
Being delimited by the World Health Organization's (WHO) Agency for Research on Cancer is a kind of carcinogenic substance, is the extremely strong extremely toxic substance of toxicity, and half is dynamic
Object lethal dose is 0.249mg/kg, and toxicity is 10 times of potassium cyanide, 68 times of arsenic.It is entrusted according to our province Jiang Lei enterprise over nearly 3 years
Inspection aflatoxin B1 testing result statistics into the sample and supervision more than 100 batch samples of sampling observation of our hospital, the index is not
Qualification rate is up to 26.8%, and highest content reaches 513 μ g/kg, has exceeded aflatoxin B1 standard Limited Doses (≤5.0 μ g/
Kg) more than 100 times, therefore control the generation of aflatoxin B1 in such product, improving product quality urgently can not be to, therefore optimize one
Kind can control the generation of aflatoxin B1, and Rapid Fermentation reduces the production cycle, and the method for improving product quality can be enterprise
Industrialized production provides technological guidance, is of great significance.
Have the related process using purifying aspergillus oryzae, fermentation of Aspergillus niger production thick chilli sauce, Chinese patent at present
(CN106562219A) a kind of method using mixed bacteria cold fermentation production soya sauce is disclosed, what mixed bacteria was selected is
Aspergillus oryzae and aspergillus niger control 25-27 DEG C of room temperature, and humidity 50%, 28-32 DEG C of product temperature, aerated koji making 48h, then control is fermented
Room humidity 50% carries out cold fermentation, it will be apparent that the color and flavor of soya sauce is improved, but strain does not activate, when fermentation
Between it is long, there is no control and degradable fermented process generate aflatoxins；Chinese patent (CN03132523) discloses soya sauce
The production method of fermented by mixed bacterium agent includes aspergillus oryzae and aspergillus niger in fermenting microbe, first activates strain, activated
Strain expanding culture, expand culture after make koji, by fresh koji freeze-drying fermented by mixed bacterium agent is made,
Protective agent is skimmed milk, yellow without control in the follow-up process although activate and expand cultivating to fermenting microbe
The generation and degradation of aspergillin.
Summary of the invention
The purpose of the present invention is to provide a kind of methods that aflatoxin B1 is generated in control thick chilli sauce production, solve above-mentioned back
The problem of being proposed in scape.
A method of aflatoxin B1 being generated in control thick chilli sauce production, comprising the following steps: S1: selection aspergillus oryzae, black
Aspergillus, Mucor are fermenting microbe；S2: strain is activated respectively and kept dry；S3: strain is mixed and is linked into the wheat cooked
Or semen viciae fabae fermentation；S4: ultraviolet light irradiation obtains mould embryo；S5: being deployed into thick chilli sauce for mould embryo, sunning；S6: cooling, ageing, sterile
It is filling.
Preferably, comprising the following steps:
S1: select aspergillus oryzae, aspergillus niger, Mucor for fermenting microbe；
S2: carrying out level-one activation culture to strain using murphy juice respectively, carries out second level expansion respectively to strain using wheat bran
Big culture, 40 DEG C of drying wheat bran to wheat bran moisture less than 15%, it is stored refrigerated；
S3: aspergillus oryzae, aspergillus niger, Mucor are mixed in the ratio of 3-5:1-2:1-2, are linked into the wheat cooked or silkworm
Beans are packed into fermentation indirect fermentation, and fermentation temperature is controlled at 28 DEG C -36 DEG C, and for humid control in 85%-90%, fermentation time 36-48 is small
When；
S4: after fermentation, being irradiated using ultraviolet light, obtains mould embryo；
S5: being deployed into thick chilli sauce for mould embryo, dry 15-20 days, cooling；
S6: pouring into the thick chilli sauce shone in ceramic jar in the cleaning operation area of workshop and seal, and 28-30 DEG C of envelope altar is old
3 months are made to half a year, then sterile filling.
Further, in the step S2, actication of culture and kept dry include: after (1) thinly slices potato, to press
500g potato adds the ratio of 1200mL water, adds boiling 15 minutes, and filtered through gauze, murphy juice adds agar, is made into test tube
Aspergillus oryzae, aspergillus niger, Mucor are carried out inclined plane inoculating by inclined-plane respectively, and 28 DEG C -30 DEG C are cultivated 48 hours；(2) wheat bran is poured into nothing
In bacterium triangular flask, choose aspergillus oryzae, aspergillus niger, Mucor from test tube slant and be inoculated into wheat bran respectively, 28 DEG C of -30 DEG C of cultures 40 are small
When or so, growth situation is observed by mycelia and spore；(3) 40 DEG C of drying wheat bran of baking oven, until wheat bran moisture is less than 15%,
It is stored refrigerated in refrigerator.
Further, in the step S3, aspergillus oryzae, aspergillus niger, Mucor inoculative proportion are as follows: 4:1:1.
Further, in the step S4, ultraviolet light irradiation uses ultraviolet LED lamp.
Further, in the step S4, mould embryo is dried, the moisture of mould embryo is controlled less than 13.5%, cleaning is gone
It is mould, then dry, it is milled with sander.
Further, in the step S5, sunning uses totally-enclosed transparent glass dring yard.
Further, in the step S6, after thick chilli sauce seals altar ageing, a little rapeseed oil or tea-seed oil is added to heat frying, then
Sterile filling.
The utility model has the advantages that
1, then the present invention is dried by pure aspergillus oryzae, aspergillus niger, mucor strain to be activated to respectively and expanded culture,
Moisture is reduced to 15% stored refrigerated again, increases the holding time of strain, and enhance the activity of thick chilli sauce fermenting microbe, not
Under the premise of changing thick chilli sauce color and flavor, shorten fermentation time.
2, aspergillus oryzae, aspergillus niger, three kinds of pure cultures of Mucor, strict control fermentation parameter and yeasting are introduced, avoids drawing
Enter miscellaneous bacteria, inhibit the generation of aflatoxin B1, and by after strain introducing fermenting raw materials, carries out disinfection by ultraviolet light, degradation may
The aflatoxin B1 of generation, double shield inhibit the generation of aflatoxin B1.
3, it after the mould embryo that fermentation generates is configured to thick chilli sauce, is dried 15 days in totally-enclosed transparent glass dring yard, seals altar ageing
Sterile filling again, entire production process ensure that the safety and flavor of thick chilli sauce.
Specific embodiment
In order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, further
Illustrate the present invention.
Embodiment 1
(1) purebred activation and kept dry:
1. purchasing aspergillus oryzae, aspergillus niger, mucor strain；2. after potato is thinly sliced, adding 1200mL water by 500g potato
Ratio, add boiling 15 minutes, filtered through gauze, murphy juice adds agar, test tube slant is made into, by aspergillus oryzae, black song
Mould, Mucor carries out inclined plane inoculating respectively, and 28 DEG C -30 DEG C are cultivated 48 hours；3. wheat bran is poured into sterile triangular flask, it is oblique from test tube
Face is chosen aspergillus oryzae, aspergillus niger, Mucor and is inoculated into wheat bran respectively, and 28 DEG C -30 DEG C are cultivated 40 hours or so, passes through mycelia and spore
Son observation growth situation；4. 40 DEG C of drying wheat bran of baking oven, until wheat bran moisture is less than 15%, it is stored refrigerated in refrigerator.
(2) wheat sauce processed:
S1: wheat is soaked in water 7-12 hours, cleans draining；
S2: wheat is cooked with food steamer, is cooled to room temperature；
S3: in the cleaning operation area of workshop, aspergillus oryzae, aspergillus niger, Mucor being mixed according to the ratio of 3:2:2,
It is added in wheat, mixes mixed song；
S4: with clean containers such as bamboo frames, being fitted into sweathouse and ferment, and controls 30 DEG C of fermentation temperature, humidity 89% of fermenting, hair
The ferment time 36 hours, obtain mould embryo, sweathouse should clean up, after every batch of fermentation, using disinfection by ultraviolet light, degradation there may be
Aflatoxin B1；
Mould embryo: being dried to moisture less than 13.5% by S5 in totally-enclosed transparent glass dring yard, and cleaning is gone mould, then dries 2-
It 3 days, is milled with sander；
S6: the powder ground is poured into ceramic cylinder, adds salt, cold boiling water mixing, salt content 10%；
S7: system 15 days or so is shone on totally-enclosed transparent glass dring yard, adds fresh chilli, then shine 15 to 20 days, cooling；
A little rapeseed oil or tea-seed oil is added to heat frying, then sterile filling to half a year within S8:28-30 DEG C of envelope altar ageing 3 months
Dress.
Embodiment 2
(1) purebred activation and kept dry are same as Example 1
(2) wheat sauce processed:
S1: wheat is soaked in water 7-12 hours, cleans draining；
S2: wheat is cooked with food steamer, is cooled to room temperature；
S3: in the cleaning operation area of workshop, aspergillus oryzae, aspergillus niger, Mucor being mixed according to the ratio of 5:1:1,
It is added in wheat, mixes mixed song；
S4: with clean containers such as bamboo frames, being fitted into sweathouse and ferment, and controls 35 DEG C of fermentation temperature, humidity 90% of fermenting, hair
The ferment time 40 hours, obtain mould embryo, sweathouse should clean up, after every batch of fermentation, using disinfection by ultraviolet light, degradation there may be
Aflatoxin B1；
Mould embryo: being dried to moisture less than 13.5% by S5 in totally-enclosed transparent glass dring yard, and cleaning is gone mould, then dries 2-
It 3 days, is milled with sander；
S6: the powder ground is poured into ceramic cylinder, adds salt, cold boiling water mixing, salt content 10%；
S7: system 15 days or so is shone on totally-enclosed transparent glass dring yard, adds fresh chilli, then shine 15 to 20 days, cooling；
A little rapeseed oil or tea-seed oil is added to heat frying, then sterile filling to half a year within S8:28-30 DEG C of envelope altar ageing 3 months
Dress.
Embodiment 3
(1) purebred activation and kept dry are same as Example 1
(2) wheat sauce processed:
S1: wheat is soaked in water 7-12 hours, cleans draining；
S2: wheat is cooked with food steamer, is cooled to room temperature；
S3: in the cleaning operation area of workshop, aspergillus oryzae, aspergillus niger, Mucor being mixed according to the ratio of 4:1:1,
It is added in wheat, mixes mixed song；
S4: with clean containers such as bamboo frames, being fitted into sweathouse and ferment, and controls 32 DEG C of fermentation temperature, humidity 88% of fermenting, hair
The ferment time 42 hours, obtain mould embryo, sweathouse should clean up, after every batch of fermentation, using disinfection by ultraviolet light, degradation there may be
Aflatoxin B1；
Mould embryo: being dried to moisture less than 13.5% by S5 in totally-enclosed transparent glass dring yard, and cleaning is gone mould, then dries 2-
It 3 days, is milled with sander；
S6: the powder ground is poured into ceramic cylinder, adds salt, cold boiling water mixing, salt content 10%；
S7: system 15 days or so is shone on totally-enclosed transparent glass dring yard, adds fresh chilli, then shine 15 to 20 days, cooling；
A little rapeseed oil or tea-seed oil is added to heat frying, then sterile filling to half a year within S8:28-30 DEG C of envelope altar ageing 3 months
Dress.
Embodiment 4
(1) purebred activation and kept dry are same as Example 1
(2) wheat sauce processed:
S1: wheat is soaked in water 7-12 hours, cleans draining；
S2: wheat is cooked with food steamer, is cooled to room temperature；
S3: in the cleaning operation area of workshop, aspergillus oryzae, aspergillus niger, Mucor being mixed according to the ratio of 5:2:2,
It is added in wheat, mixes mixed song；
S4: with clean containers such as bamboo frames, being fitted into sweathouse and ferment, and controls 28 DEG C of fermentation temperature, humidity 85% of fermenting, hair
The ferment time 48 hours, obtain mould embryo, sweathouse should clean up, after every batch of fermentation, using disinfection by ultraviolet light, degradation there may be
Aflatoxin B1；
Mould embryo: being dried to moisture less than 13.5% by S5 in totally-enclosed transparent glass dring yard, and cleaning is gone mould, then dries 2-
It 3 days, is milled with sander；
S6: the powder ground is poured into ceramic cylinder, adds salt, cold boiling water mixing, salt content 10%；
S7: system 15 days or so is shone on totally-enclosed transparent glass dring yard, adds fresh chilli, then shine 15 to 20 days, cooling；
A little rapeseed oil or tea-seed oil is added to heat frying, then sterile filling to half a year within S8:28-30 DEG C of envelope altar ageing 3 months
Dress.
Embodiment 5
(1) purebred activation and kept dry are same as Example 1
(2) broad bean paste processed:
S1: semen viciae fabae is soaked in water 1-2 hours, cleans draining；
S2: being cooked semen viciae fabae with food steamer, cooling；
S3: in the cleaning operation area of workshop, aspergillus oryzae, aspergillus niger, Mucor being mixed according to the ratio of 3:2:2,
It is added in semen viciae fabae, mixes mixed song；
S4: with clean containers such as bamboo frames, being fitted into sweathouse and ferment, and controls 30 DEG C of fermentation temperature, humidity 89% of fermenting, hair
The ferment time 36 hours, obtain mould embryo, sweathouse should clean up, after every batch of fermentation, using disinfection by ultraviolet light, degradation there may be
Aflatoxin B1；
S5: mould embryo is poured into ceramic cylinder, adds water, capsicum, salt allotment, salt content 10%；
S6: system 15 days or so is shone on totally-enclosed transparent glass dring yard, cooling；
S7: pouring into the broad bean paste shone in ceramic jar in the cleaning operation area of workshop and seal, 28-30 DEG C of envelope altar
Ageing 3 months is to half a year, then sterile filling.
Embodiment 6
(1) purebred activation and kept dry are same as Example 1
(2) broad bean paste processed:
S1: semen viciae fabae is soaked in water 1-2 hours, cleans draining；
S2: being cooked semen viciae fabae with food steamer, cooling；
S3: in the cleaning operation area of workshop, aspergillus oryzae, aspergillus niger, Mucor being mixed according to the ratio of 5:1:1,
It is added in semen viciae fabae, mixes mixed song；
S4: with clean containers such as bamboo frames, being fitted into sweathouse and ferment, and controls 35 DEG C of fermentation temperature, humidity 90% of fermenting, hair
The ferment time 40 hours, obtain mould embryo, sweathouse should clean up, after every batch of fermentation, using disinfection by ultraviolet light, degradation there may be
Aflatoxin B1；
S5: mould embryo is poured into ceramic cylinder, adds water, capsicum, salt allotment, salt content 10%；
S6: system 15 days or so is shone on totally-enclosed transparent glass dring yard, cooling；
S7: pouring into the broad bean paste shone in ceramic jar in the cleaning operation area of workshop and seal, 28-30 DEG C of envelope altar
Ageing 3 months is to half a year, then sterile filling.
Embodiment 7
(1) purebred activation and kept dry are same as Example 1
(2) broad bean paste processed:
S1: semen viciae fabae is soaked in water 1-2 hours, cleans draining；
S2: being cooked semen viciae fabae with food steamer, cooling；
S3: in the cleaning operation area of workshop, aspergillus oryzae, aspergillus niger, Mucor being mixed according to the ratio of 4:1:1,
It is added in semen viciae fabae, mixes mixed song；
S4: with clean containers such as bamboo frames, being fitted into sweathouse and ferment, and controls 32 DEG C of fermentation temperature, humidity 88% of fermenting, hair
The ferment time 42 hours, obtain mould embryo, sweathouse should clean up, after every batch of fermentation, using disinfection by ultraviolet light, degradation there may be
Aflatoxin B1；
S5: mould embryo is poured into ceramic cylinder, adds water, capsicum, salt allotment, salt content 10%；
S6: system 15 days or so is shone on totally-enclosed transparent glass dring yard, cooling；
S7: pouring into the broad bean paste shone in ceramic jar in the cleaning operation area of workshop and seal, 28-30 DEG C of envelope altar
Ageing 3 months is to half a year, then sterile filling.
Embodiment 8
(1) purebred activation and kept dry are same as Example 1
(2) broad bean paste processed:
S1: semen viciae fabae is soaked in water 1-2 hours, cleans draining；
S2: being cooked semen viciae fabae with food steamer, cooling；
S3: in the cleaning operation area of workshop, aspergillus oryzae, aspergillus niger, Mucor being mixed according to the ratio of 5:2:2,
It is added in semen viciae fabae, mixes mixed song；
S4: with clean containers such as bamboo frames, being fitted into sweathouse and ferment, and controls 28 DEG C of fermentation temperature, humidity 85% of fermenting, hair
The ferment time 48 hours, obtain mould embryo, sweathouse should clean up, after every batch of fermentation, using disinfection by ultraviolet light, degradation there may be
Aflatoxin B1；
S5: mould embryo is poured into ceramic cylinder, adds water, capsicum, salt allotment, salt content 10%；
S6: system 15 days or so is shone on totally-enclosed transparent glass dring yard, cooling；
S7: pouring into the broad bean paste shone in ceramic jar in the cleaning operation area of workshop and seal, 28-30 DEG C of envelope altar
Ageing 3 months is to half a year, then sterile filling.
Comparative example 1-8
Use the fermentation process of traditional thick chilli sauce: wheat or semen viciae fabae are cooked after cleaning for primary raw material, expose indoors, certainly
So mouldy fermentation method fermentation obtains mould embryo, and fermentation time is 7-12 days, depending on weather, about 12 days June a left side
The right side, July are about 7 days or so；By mould embryo be dried to moisture less than 13.5%, cleaning go it is mould, with sander milling, dry 2- again
3 days；It uniformly admixes in fresh chopped hot pepper, the open type of weather exposure shines sauce mode directly under the sun, shines the 1 month time processed extremely
3 months, fuel-displaced, broad bean paste also has without Sai system, and directly envelope altar ageing is more than half a year.
Aflatoxin B1 in embodiment 1-8 and comparative example 1-8 is detected, as a result as shown in the table
Aflatoxin B1 in table 1 embodiment 1-8 and comparative example 1-8 detects the table of comparisons
As can be seen from the data in the table, present invention introduces three kinds of aspergillus oryzae, aspergillus niger, Mucor pure cultures, strict control hair
Ferment parameter and yeasting avoid introducing miscellaneous bacteria, inhibit the generation of aflatoxin B1, and after strain is introduced fermenting raw materials,
Disinfection by ultraviolet light, issuable aflatoxin B1 of degrading are carried out, double shield inhibits the generation of aflatoxin B1, guarantees simultaneously
The color and flavor of thick chilli sauce.
Basic principles and main features and advantages of the present invention of the invention have been shown and described above, the present invention is not by upper
The limitation of embodiment is stated, the above embodiments and description only illustrate the principle of the present invention, is not departing from the present invention
Under the premise of spirit and scope, various changes and improvements may be made to the invention, these changes and improvements both fall within claimed
In the scope of the invention, the scope of the present invention is defined by the appended claims and its equivalents.
Claims (8)
1. generating the method for aflatoxin B1 in a kind of control thick chilli sauce production, which comprises the following steps: S1: selection
Aspergillus oryzae, aspergillus niger, Mucor are fermenting microbe；S2: strain is activated respectively and kept dry；S3: strain is mixed and is linked into
Wheat or the semen viciae fabae fermentation cooked；S4: ultraviolet light irradiation obtains mould embryo；S5: being deployed into thick chilli sauce for mould embryo, sunning；S6: cooling,
Ageing, sterile filling.
2. it is according to claim 1 control thick chilli sauce production in generate aflatoxin B1 method, which is characterized in that including with
Lower step: S1: select aspergillus oryzae, aspergillus niger, Mucor for fermenting microbe；
S2: carrying out level-one activation culture to strain using murphy juice respectively, carries out second level respectively to strain using wheat bran and expands training
Support, 40 DEG C of air blast drying wheat bran to wheat bran moisture less than 15%, it is stored refrigerated；
S3: aspergillus oryzae, aspergillus niger, Mucor are mixed in the ratio of 3-5:1-2:1-2, the wheat or semen viciae fabae cooked is linked into, fills
Entering the indirect fermentation that ferments, fermentation temperature control is at 28 DEG C -36 DEG C, and humid control is in 85%-90%, and fermentation time 28-36 hours；
S4: after fermentation, being irradiated using ultraviolet light, obtains mould embryo；
S5: being deployed into thick chilli sauce for mould embryo, dry 15-20 days, cooling；
S6: pouring into the thick chilli sauce shone in ceramic jar in the cleaning operation area of workshop and seal, 28-30 DEG C of envelope altar ageing 3
A month to half a year, then sterile filling.
3. generating the method for aflatoxin B1 in control thick chilli sauce production according to claim 1 or 2, which is characterized in that institute
It states in step S2, actication of culture and kept dry include: to add 1200mL water by 500g potato after (1) thinly slices potato
Ratio adds boiling 15 minutes, and filtered through gauze, murphy juice adds agar, is made into test tube slant, by aspergillus oryzae, aspergillus niger,
Mucor carries out inclined plane inoculating respectively, and 28 DEG C -30 DEG C are cultivated 48 hours；(2) wheat bran is poured into sterile triangular flask, from test tube slant
Choose aspergillus oryzae, aspergillus niger, Mucor to be inoculated into wheat bran respectively, 28 DEG C -30 DEG C are cultivated 40 hours or so, and mycelia and spore are passed through
Observe growth situation；(3) 40 DEG C of drying wheat bran of baking oven, until wheat bran moisture is less than 15%, it is stored refrigerated in refrigerator.
4. generating the method for aflatoxin B1 in control thick chilli sauce production according to claim 1 or 2, which is characterized in that institute
State in step S3, aspergillus oryzae, aspergillus niger, Mucor inoculative proportion are as follows: 4:1:1.
5. generating the method for aflatoxin B1 in control thick chilli sauce production according to claim 1 or 2, which is characterized in that institute
It states in step S4, ultraviolet light irradiation uses ultraviolet LED lamp.
6. generating the method for aflatoxin B1 in control thick chilli sauce production according to claim 2, which is characterized in that the step
In rapid S4, mould embryo is dried, by the moisture control of mould embryo less than 13.5%, cleaning is gone mould, then is dried, is milled with sander.
7. generating the method for aflatoxin B1 in control thick chilli sauce production according to claim 2, which is characterized in that the step
In rapid S5, sunning uses totally-enclosed transparent glass dring yard.
8. generating the method for aflatoxin B1 in control thick chilli sauce production according to claim 2, which is characterized in that the step
In rapid S6, after thick chilli sauce seals altar ageing, a little rapeseed oil or tea-seed oil is added to heat frying, then sterile filling.
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