CN109567030A - The method that multi-cultur es cooperative fermentation prepares thick broad-bean sauce - Google Patents
The method that multi-cultur es cooperative fermentation prepares thick broad-bean sauce Download PDFInfo
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Abstract
The invention discloses a kind of methods that multi-cultur es cooperative fermentation prepares thick broad-bean sauce, including 1) soak beans；2) beans are steamed；3) semen viciae fabae is mixed with flour, is inoculated with aspergillus oryzae and aspergillus niger spore powder, Cheng Qu；4) song is turned over；5) brine fermentation；6) lactobacillus plantarum and methamidophos cooperative fermentation are supplemented；The present invention shortens production cycle and the stabilized product quality of thick broad-bean sauce by inoculation fermentation；The synergistic effect for reinforcing fermentation by supplementing preferred mould, improves the volatile flavor substance and nutritional quality of thick broad-bean sauce.
Description
Technical field
The present invention relates to food processing technology field, the specifically multi-cultur es cooperative fermentation method for preparing thick broad-bean sauce.
Background technique
Thick broad-bean sauce is also known as broad bean paste, is to belong to soybean hair for one of beans sauce made of main protein raw material with semen viciae fabae valve
Ferment food；The preparation principle of sauce is mainly to utilize the various enzymes of microbial metabolism generation by the substance in Broad Bean Protein raw material
It is decomposed to obtain polypeptide, amino acid, alcohol, ester etc. and constitutes the fresh unique color of beans sauce, Wen Xiang, delicious；Simultaneously as in thick broad-bean sauce
The small-molecule substances such as polypeptide, amino acid be easier to be digested and assimilated by human body intestinal canal, therefore also improve thick broad-bean sauce in human body
Digestibility improves the nutritive value of thick broad-bean sauce；At middle indispensable a kind of flavouring for people's lives.
Application No. is the Chinese patents of CN201410434914.9 to disclose a kind of weather exposure production technology of thick broad-bean sauce,
Including pre-treatment, fermentation, post-processing, fermentation process specifically includes that 1) semen viciae fabae is soaked in water, and mixes after draining with wheat flour,
Koji-making；2) salt water is added in song and is mixed into moromi, through dog days' hot summer weather exposure, egg in material is accelerated by the thermal energy of the sun
The fast hydrolyzing of white enzyme and amylase generates amino acid and sugar.Its organoleptic indicator: bronzing or sepia have paste flavor and ester flavor
Taste；Delicious, salty mouth is appropriate；Amino-acid nitrogen in physical and chemical index: 0.6% (company standard index >=0.5%), salt: 12%-
14% (company standard index >=12%).There are the following problems for above-mentioned fermentation technique: 1) relying on weather.Not due to Changes in weather
Certainty, therefore the flavor of product and quality stability are poor；2) air quality problems.Due to being ferment in the open, and current air
Damage ratio is more serious, and the harmful substance in air is possibly into product is arrived, to generate quality problems；3) koji-making problem, at present
Koji-making mostly uses the strain made under single culture or open environment, therefore the enzyme system generated is relatively simple or the quantity of strain
Uncontrollable with quality, the flavor of product is dull or its safety and reliability is uncontrollable.4) production cycle is long.Due to adopting
It with spontaneous fermentation, is influenced greatly by extraneous factor, therefore the production cycle is longer, production process control is restricted.
Summary of the invention
It is an object of the invention in view of the problems of the existing technology, provide a kind of multi-cultur es cooperative fermentation to prepare bean cotyledon
The method of sauce.Shorten production cycle and the stabilized product quality of thick broad-bean sauce by inoculation fermentation；Reinforced by supplementing preferred mould
The synergistic effect of fermentation improves the volatile flavor substance and nutritional quality of thick broad-bean sauce.
To achieve the goals above, the method that multi-cultur es cooperative fermentation of the invention prepares thick broad-bean sauce includes the following steps:
1) soak beans: dried broad bean impregnates 1-2 hours in water, drains；
2) steam beans: the semen viciae fabae boiling that step 1) is obtained 50-60 minutes is cooled to 35.0 DEG C -40.0 DEG C；
3) be inoculated with, cultivate: the semen viciae fabae that step 2) obtains is mixed with flour, and the mass parts ratio of semen viciae fabae and flour is 5-15:
1；The mass ratio of inoculation aspergillus oryzae and aspergillus niger spore powder, aspergillus oryzae and aspergillus niger is 1:0.3-3, and inoculum concentration accounts for dried broad bean quality
0.3-2%；Koji-making 22--72 hours at a temperature of being placed in 28--36 DEG C, Cheng Qu；
When the amount ratio of aspergillus oryzae and aspergillus niger is 1:0.5-1 mass, the prolease activity of Cheng Quzhong is more than 1100 U/g,
When the amount ratio of aspergillus oryzae and aspergillus niger is 1:1 mass, the prolease activity of Cheng Quzhong reaches maximum value 1408U/g.
When the inoculum concentration is 0.3-1.5%, the prolease activity of Cheng Quzhong is more than 1200U/g.
When the inoculum concentration reaches 0.5%, the prolease activity of Cheng Quzhong reaches maximum value 1489U/g.
When starter-making temperature is 30-32 DEG C, the prolease activity of Cheng Quzhong is more than 1200U/g.
When starter-making temperature is 32 DEG C, the prolease activity of Cheng Quzhong reaches maximum value 1458U/g.
Koji-making 48-59 hours, the prolease activity of Cheng Quzhong was more than 800U/g.
Koji-making 48 hours, the prolease activity of Cheng Quzhong reached maximum value 1255U/g.
4) it turns over song: turning over Qu Yici every 16-24 hours, it is 2-4 times total；
5) brine fermentation: salt water is added in the Cheng Quzhong that step 4) obtains, and salt dosage accounts for into the 10-12% of Qu Zhiliang, is placed in
Heat-preservation fermentation 8-12 days at 40-50 DEG C；
6) cooperative fermentation: temperature is transferred to 25-35 DEG C, supplements lactobacillus plantarum and methamidophos cooperative fermentation 15-25
It；Lactobacillus plantarum dosage accounts for semen viciae fabae and flour gross mass 0.1-0.35%, and methamidophos dosage accounts for semen viciae fabae and the total matter of flour
Measure 0.6-1.4%.
When lactobacillus plantarum additive amount is 0.25%, amino-acid nitrogen content reaches 1.17 g/ of maximum value in thick broad-bean sauce
100g。
When methamidophos additive amount is 1%, amino-acid nitrogen content reaches maximum value 1.14g/100g.
The flour can be wheat flour or corn flour etc..
In step 1) bean cotyledon be conducive to after impregnating sufficiently protein when bean cotyledon boiling optimization it is modified, and when being later period koji-making
The growth of microorganism provides enough moisture.
Bean cotyledon boiling in step 2) is mainly to allow the protein structure in bean cotyledon raw material that optimization modification occurs, to produce
The growth and metabolism of microorganism provide sufficient proteinaceous nutrient substance in journey.
The preferred aspergillus oryzae of access and aspergillus niger, make mould carry out metabolic secretion using nutriments such as raw materials in step 3)
Enzyme abundant.
The song that turns in step 4) is because can be with the generation of amount of heat in the metabolic process of mould.In order to dissipate in time
Heat simultaneously prevents material from agglomerating, and should suitably be turned over song at bent preparation process, avoid localized hyperthermia.
It is corrupt that brine fermentation in step 5) can prevent thick broad-bean sauce sauce unstrained spirits, while ensure that the work of enzyme in thick broad-bean sauce sauce unstrained spirits
Property；
In step 6) when cooperative fermentation, glucide is degraded by lactic acid by the effect that lactobacillus plantarum is metabolized, is passed through
Carbohydrate breakdown is ethyl alcohol etc. by the metabolism of methamidophos, and then esterification occurs with the organic acid in thick broad-bean sauce sauce unstrained spirits
Generate the flavor substances such as esters.Meanwhile the metabolism acid production of lactobacillus plantarum declines the pH value of sauce unstrained spirits, when plant cream bar
When pH in sauce unstrained spirits is dropped to 5.50 by bacterium, facilitate the growth and breeding of methamidophos.In addition, metabolism of yeasts growth produces
Raw ethyl alcohol plays good inhibiting effect to harmful microorganism with lactic acid bacteria synergistic effect.
Compared with the prior art, the invention has the following advantages:
1, by being prepared into bent stage addition aspergillus oryzae and aspergillus niger in thick broad-bean sauce, the enzyme system of the two secretion is complementary, mixing
Inoculation prepares bean cotyledon Cheng Qu, so that having richer enzyme material at song, the proteinase activity of Cheng Qu is improved, greatly mentions
It is high and improve the volatile flavor substance of thick broad-bean sauce and the nutritional quality of thick broad-bean sauce.
2, lactobacillus plantarum and methamidophos are added by the phase after fermentation, the two, which acts synergistically, makes the volatilization of thick broad-bean sauce
Property flavor substance obtained apparent increase and improvement, while effectively inhibiting harmful microorganism, improve the safety of thick broad-bean sauce
And reliability.
3, the present invention needs not rely on weather exposure and prepares thick broad-bean sauce, avoids matter caused by under weather pollution or open environment
The uncontrollable problems such as amount, the production cycle of thick broad-bean sauce is greatly shortened by manual fermentation.
Detailed description of the invention
Fig. 1 is the histogram influenced on neutral protease vigor the different koji-making time of embodiment 1-5；
Fig. 2 is the histogram that the different starter-making temperature of embodiment 6-10 influences neutral protease vigor；
Fig. 3 is the histogram that embodiment 11--15 different vaccination amount influences neutral protease vigor；
Fig. 4 is the different aspergillus oryzae of embodiment 16-20 and the column that aspergillus niger strain ratio influences neutral protease vigor
Shape figure；
Fig. 5 is the column that the different lactobacillus plantarum additive amount of embodiment 21-25 influences thick broad-bean sauce amino-acid nitrogen content
Figure；
Fig. 6 is the column that the different methamidophos additive amount of embodiment 26-30 influences thick broad-bean sauce amino-acid nitrogen content
Shape figure.
Specific embodiment
In order to which goal of the invention of the invention, technical solution and advantage is more clearly understood, below with reference to specific embodiment party
The present invention is described in further detail for formula, but the range that this should not be interpreted as to the above-mentioned theme of the present invention is only limitted to following realities
Apply example.
The main component in semen viciae fabae raw material that following embodiment uses is as shown in table 1
Main component (g/100g) in 1 semen viciae fabae raw material of table
Embodiment 1--5
1) soak beans: dried broad bean impregnates 1 hour in water, drains；
2) steam beans: the semen viciae fabae boiling that step 1) is obtained 60 minutes is cooled to 35.0 DEG C；
3) be inoculated with, cultivate: the semen viciae fabae that step 2) obtains is mixed with flour, is inoculated with aspergillus oryzae and aspergillus niger spore powder, is placed in
It is cultivated respectively at a temperature of 30.0 DEG C 24,33,48,59 and 72 hours；
The mass parts ratio of semen viciae fabae and flour is 15:1, and the mass ratio of aspergillus oryzae and aspergillus niger is 1:1, inoculum concentration Zhan Gancan
The 1% of bean cotyledon；
4) it turns over song: turning over Qu Yici every 16 hours, totally 4 times, obtain into song；
5) brine fermentation: salt water is added in the Cheng Quzhong that step 4) obtains, and salt dosage accounts for into the 10% of Qu Zhiliang, is placed in 50 DEG C
Lower heat-preservation fermentation 8 days；
6) cooperative fermentation: temperature is transferred to 35 DEG C, supplements lactobacillus plantarum and methamidophos cooperative fermentation 15 days；It plants
Object lactobacillus dosage accounts for the 0.30% of total amount, and methamidophos dosage accounts for the 1.0% of total amount.
Fig. 1 is the histogram influenced on neutral protease vigor the different koji-making time of embodiment 1-5.
As shown in Figure 1, being 24--48 hours in the koji-making time, with the extension of koji-making time, the neutral protein of Cheng Quzhong
Enzyme activity also increases with it, and reaches maximum value (1255U/g) at bent neutral protease vigor when the koji-making time is 48h.?
Within the scope of 48-72 hours, the neutral protease vigor of Cheng Qu is decreased obviously instead with the extension of koji-making time.Reason may
It is with the extension of koji-making time, bacterial strain gradually aggravates the competition of oxygen in nutritional ingredient available in raw material and environment,
Finally it is unfavorable for the growth of bacterial strain, to influence into the secretion of bent neutral proteinase.Another is the reason is that strain enzyme-producing energy
Power falls into a decline, and reduces the vigor of protease.
Embodiment 6--10
1) soak beans: dried broad bean impregnates 2 hours in water, drains；
2) steam beans: the semen viciae fabae boiling that step 1) is obtained 50 minutes is cooled to 40.0 DEG C；
3) be inoculated with, cultivate: the semen viciae fabae that step 2) obtains is mixed with flour, is inoculated with aspergillus oryzae and aspergillus niger spore powder, respectively
It is cultivated 48 hours at a temperature of being placed in 28,30,32,34 and 36 DEG C；
The mass parts ratio of semen viciae fabae and flour is 5:1, and the mass ratio of aspergillus oryzae and aspergillus niger is 1:1, inoculum concentration Zhan Gancan
The 1% of bean cotyledon；
4) it turns over song: turning over Qu Yici every 24 hours, totally 2 times, obtain into song；
5) brine fermentation: salt water is added in the Cheng Quzhong that step 4) obtains, and salt dosage accounts for into the 12% of Qu Zhiliang, is placed in 40 DEG C
Lower heat-preservation fermentation 12 days；
6) cooperative fermentation: temperature is transferred to 25 DEG C, supplements lactobacillus plantarum and methamidophos cooperative fermentation 25 days；It plants
Object lactobacillus dosage accounts for the 0.30% of semen viciae fabae and flour gross mass, and methamidophos dosage accounts for semen viciae fabae and flour gross mass
1.0%.
Fig. 2 is the histogram that the different starter-making temperature of embodiment 6-10 influences neutral protease vigor.
As shown in Figure 2, when starter-making temperature is at 28--32 DEG C, the neutral protease vigor of Cheng Quzhong with temperature liter
It is high and increases, reach maximum value (1458 U/g) at the neutral protease vigor of song when temperature reaches 32 DEG C, but with temperature
Degree continues to rise, and the neutral protease vigor of Cheng Qu is decreased obviously.The reason of there is this phenomenon may be when the temperature is too low,
It is unfavorable for strain growth, reduces the yield of Cheng Quzhong protease；And koji-making is when the temperature is excessively high, is also unfavorable for the life of bacterial strain
It is long, the metabolism of bacterial strain is influenced, to influence the stability of Cheng Quzhong protease.In addition it is bent existing that it is easy to appear burning when the temperature is excessively high
As leading into bent prolease activity reduces.
Embodiment 11--15
1) soak beans: dried broad bean impregnates 1.5 hours in water, drains；
2) steam beans: the semen viciae fabae boiling that step 1) is obtained 55 minutes is cooled to 37 DEG C；
3) be inoculated with, cultivate: the semen viciae fabae that step 2) obtains is mixed with flour, is inoculated with aspergillus oryzae and aspergillus niger spore powder, is placed in
It is cultivated 48 hours at a temperature of 32.0 DEG C；
The mass parts ratio of semen viciae fabae and flour is 10:1, and the mass ratio of aspergillus oryzae and aspergillus niger is 1:1, and inoculum concentration accounts for respectively
0.3%, 0.5%, 1%, 1.5% and the 2% of dried broad bean quality；
4) it turns over song: turning over Qu Yici every 20 hours, totally 3 times, obtain into song；
5) brine fermentation: salt water is added in the Cheng Quzhong that step 4) obtains, and salt dosage accounts for into 11% bent mass, is placed in 45 DEG C
Lower heat-preservation fermentation 10 days；
6) cooperative fermentation: temperature is transferred to 30 DEG C, supplements lactobacillus plantarum and methamidophos cooperative fermentation 20 days；It plants
Object lactobacillus dosage accounts for the 0.30% of semen viciae fabae and flour gross mass, and methamidophos dosage accounts for semen viciae fabae and flour gross mass
1.0%.
Fig. 3 is the histogram that embodiment 11--15 different vaccination amount influences neutral protease vigor.
From the figure 3, it may be seen that when inoculum concentration is 0.3%--0.5%, the neutral protease vigor of Cheng Qu with inoculum concentration increase
And increased, reach maximum value (1489 U/g) at bent neutral protease vigor when inoculum concentration is 0.5%, later with
There is a degree of reduction in the neutral protease vigor of the increase of inoculum concentration, Cheng Qu.The reason of this phenomenon occur may be
When inoculum concentration is excessive, bacterial strain gradually aggravates the competition of oxygen in nutritional ingredient available in raw material and environment, is unfavorable for
The growth of bacterial strain eventually affects into bent neutral protease vigor.
Embodiment 16--20
1) soak beans: dried broad bean impregnates 1 hour in water, drains；
2) steam beans: the semen viciae fabae boiling that step 1) is obtained 50 minutes is cooled to 35.0 DEG C -- and 40.0 DEG C；
3) be inoculated with, cultivate: the semen viciae fabae that step 2) obtains is mixed with flour, is inoculated with aspergillus oryzae and aspergillus niger spore powder, is placed in
It is cultivated 48 hours at a temperature of 32.0 DEG C；
The mass parts ratio of semen viciae fabae and flour is 5:1, and the mass ratio of aspergillus oryzae and aspergillus niger is 1:3,1:2,1:1,2:1
And 3:1, inoculum concentration account for the 0.5% of dried broad bean valve；
4) it turns over song: turning over Qu Yici every 24 hours, totally 2 times, obtain into song；
5) brine fermentation: salt water is added in the Cheng Quzhong that step 4) obtains, and salt dosage accounts for into 12% bent mass, is placed in 40 DEG C
Lower heat-preservation fermentation 12 days；
6) cooperative fermentation: temperature is transferred to 25 DEG C, supplements lactobacillus plantarum and methamidophos cooperative fermentation 25 days；It plants
Object lactobacillus dosage accounts for the 0.30% of semen viciae fabae and flour gross mass, and methamidophos dosage accounts for semen viciae fabae and flour gross mass 1.0%.
Fig. 4 is the different aspergillus oryzae of embodiment 16-20 and the column that aspergillus niger strain ratio influences neutral protease vigor
Shape figure.
As shown in Figure 4, when strain ratio is 1:1, the neutral protease vigor of Cheng Quzhong increases to maximum value
(1408U/g).When being excessively inoculated with aspergillus oryzae or aspergillus niger, the neutral protease vigor of Cheng Quzhong can all reduced, especially
When being that the aspergillus niger spore powder of inoculation is more than aspergillus oryzae conidia powder, the neutral protease vigor of Cheng Qu is significantly reduced.Cause this
The reason of phenomenon may be that aspergillus oryzae and aspergillus niger do not reach synergistic effect, and even one of bacterial strain is to another bacterium
Strain plays inhibiting effect, eventually affects into bent neutral protease vigor.
Embodiment 21--25
1) soak beans: dried broad bean impregnates 2 hours in water, drains；
2) steam beans: the semen viciae fabae boiling that step 1) is obtained 50 minutes is cooled to 35.0 DEG C；
3) be inoculated with, cultivate: the semen viciae fabae that step 2) obtains is mixed with flour, is inoculated with aspergillus oryzae and aspergillus niger spore powder, is placed in
It is cultivated 48 hours at a temperature of 30.0 DEG C；
The mass parts ratio of semen viciae fabae and flour is 10:1, and the mass ratio of aspergillus oryzae and aspergillus niger is 1:1, inoculum concentration Zhan Gancan
The 0.5% of bean cotyledon；
4) it turns over song: turning over Qu Yici every 16 hours, totally 4 times, obtain into song；
5) brine fermentation: salt water is added in the Cheng Quzhong that step 4) obtains, and salt dosage accounts for into 10% bent mass, is placed in 45 DEG C
Lower heat-preservation fermentation 10 days；
6) cooperative fermentation: temperature is transferred to 30 DEG C, supplements lactobacillus plantarum and methamidophos cooperative fermentation 15 days；It plants
Object lactobacillus dosage accounts for 0.1%, 0.15%, 0.25%, 0.3% and the 0.35% of semen viciae fabae and flour gross mass, methamidophos
Dosage accounts for the 1.00% of semen viciae fabae and flour gross mass.
Fig. 5 is the column that the different lactobacillus plantarum additive amount of embodiment 21-25 influences thick broad-bean sauce amino-acid nitrogen content
Figure.
As shown in Figure 5, amino-acid nitrogen content increases with the increase of lactobacillus plantarum additive amount in bean cotyledon jam products, when
Amino-acid nitrogen content reaches 1.17 g/100g of maximum value in thick broad-bean sauce when lactobacillus plantarum additive amount is 0.25%, but with
Lactobacillus plantarum additive amount continues growing, and the amino-acid nitrogen content of thick broad-bean sauce reduces instead.The reason of causing the phenomenon may
It is that pH value is too low in thick broad-bean sauce when lactobacillus plantarum additive amount is excessive, influences decomposition of the protease to protein, and because
Produce that hyper acid and influences the flavors of bean cotyledon jam products.
Embodiment 26--30
1) soak beans: dried broad bean impregnates 1.7 hours in water, drains；
2) steam beans: the semen viciae fabae boiling that step 1) is obtained 53 minutes is cooled to 37 DEG C；
3) be inoculated with, cultivate: the semen viciae fabae that step 2) obtains is mixed with flour, is inoculated with aspergillus oryzae and aspergillus niger spore powder, is placed in
It is cultivated 32 hours at a temperature of 30.0 DEG C；
The mass parts ratio of semen viciae fabae and flour is 11:1, and the amount ratio of aspergillus oryzae and aspergillus niger is 1:1 mass, and inoculum concentration accounts for
The 0.5% of dried broad bean valve；
4) it turns over song: turning over Qu Yici every 19 hours, totally 3 times, obtain into song；
5) brine fermentation: salt water is added in the Cheng Quzhong that step 4) obtains, and salt dosage accounts for into 10% bent mass, is placed in 45 DEG C
Lower heat-preservation fermentation 10 days；
6) cooperative fermentation: temperature is transferred to 30 DEG C, supplements lactobacillus plantarum and methamidophos cooperative fermentation 15 days；It plants
Object lactobacillus dosage accounts for the 0.25% of semen viciae fabae and flour gross mass, and methamidophos dosage accounts for semen viciae fabae and flour gross mass respectively
0.6%, 0.8%, 1%, 1.2% and 1.4%.
Fig. 6 is the histogram that the different methamidophos additive amount of embodiment 26-30 influences thick broad-bean sauce amino-acid nitrogen content.
It will be appreciated from fig. 6 that amino-acid nitrogen content increases therewith in thick broad-bean sauce with the increase of methamidophos additive amount, when
Amino-acid nitrogen content reaches maximum value 1.14g/100g when methamidophos additive amount is 1.0%, but with methamidophos
Content continues growing, and the amino-acid nitrogen content of thick broad-bean sauce reduces instead.The reason of causing the phenomenon may be methamidophos
When additive amount is excessive, the environment of protease and diastatic action can be destroyed, reduces hydrolysis rate, amino-acid nitrogen contains in thick broad-bean sauce
Amount reduce, and because in thick broad-bean sauce methamidophos fermentating metabolism generate excessive alcohols, cause the flavor of bean cotyledon jam products to decline.
2 thick broad-bean sauce sensory evaluation criteria of table
Thick broad-bean sauce obtained in embodiment is evaluated below in conjunction with thick broad-bean sauce sensory evaluation criteria in table 2.
The thick broad-bean sauce sensory evaluation result that 3 embodiment of the present invention of table obtains
As known from Table 3, sensory evaluation group all gives very high comment to the color of thick broad-bean sauce, smell, flavour, posture
Valence, thick broad-bean sauce overall organoleptic be bronzing, glossy, strong paste flavor and ester flavor, without bad smell, have delicate flavour and consistency moderate
Free from admixture.Therefore the thick broad-bean sauce obtained after optimizing has good organoleptic quality, has also complied with GB/T 24399-2009 to beans sauce
Requirement on sense organ.
The comparison of table 4 embodiment obtained thick broad-bean sauce physics and chemistry sanitary index and national standard
As shown in Table 4, thick broad-bean sauce correlation physical and chemical index requirement all that meet national standards of the invention.Wherein amino nitrogen
Content is much larger than the limit value of national standard, is effectively improved and improves the content of thick broad-bean sauce amino nitrogen.
The situation of change of indices during being stored under 5 thick broad-bean sauce room temperature of table (25 DEG C)
As shown in Table 5, with the extension of resting period, the total plate count in thick broad-bean sauce is dramatically increased, the sense organ of thick broad-bean sauce
Score is reduced therewith.When the resting period is the 8th day, the total plate count in thick broad-bean sauce is far longer than the 6th day quantity, is higher than
1000CFU/g.When being stored in the 10th day, total plate count is more than 14000CFU/g.Analyzing the reason of phenomenon occur may be
25 DEG C (room temperature) belong within the scope of the optimum growth temperature of microorganism, therefore cause the microorganism in thick broad-bean sauce big in room temperature storage
The growth and breeding of amount.When being stored in the 10th day, the total plate count in thick broad-bean sauce is up to 14108CFU/g, far more than sauce standard
In to the upper limit as defined in total plate count (total plate count≤5000CFU/g), when eating in the later period, there are some potential safety problemss.Therefore
For the resting period extended under thick broad-bean sauce room temperature, guarantee edible safety, it is necessary to carry out to the thick broad-bean sauce that fermentation is completed
Antisepsis and sterilization processing appropriate.
The situation of change of indices during being stored under thick broad-bean sauce room temperature (25 DEG C) of the present invention after 6 anti-corrosion of table
As shown in Table 6, during storing 10 days at normal temperature by the thick broad-bean sauce that antisepsis and sterilization is handled, the bacterium of thick broad-bean sauce
Sum is fallen much smaller than the total plate count in thick broad-bean sauce before antisepsis and sterilization, has higher safety (total plate count <
5000CFU/g).In addition thick broad-bean sauce sensory scores are also not much different with the sensory scores before thick broad-bean sauce anti-corrosion.It follows that anti-corrosion
After sterilization processing, it both can guarantee in organoleptic quality or do not damaged, while the safety of thick broad-bean sauce storage process can also be effectively improved
Property.
Claims (9)
1. a kind of method that multi-cultur es cooperative fermentation prepares thick broad-bean sauce, it is characterised in that include the following steps:
1) soak beans: dried broad bean impregnates 1-2 hours in water, drains；
2) steam beans: the semen viciae fabae boiling that step 1) is obtained 50-60 minutes is cooled to 35.0 DEG C -40.0 DEG C；
3) be inoculated with, cultivate: the semen viciae fabae that step 2 obtains is mixed with flour, and the mass parts ratio of semen viciae fabae and flour is 5-15:1；It connects
The mass ratio of kind aspergillus oryzae and aspergillus niger spore powder, aspergillus oryzae and aspergillus niger is 1:0.3-3, and inoculum concentration accounts for dried broad bean quality
0.3-2%；Koji-making 22--72 hours at a temperature of being placed in 28--36 DEG C, Cheng Qu；
4) it turns over song: turning over Qu Yici every 16-24 hours, it is 2-4 times total；
5) brine fermentation: salt water is added in the Cheng Quzhong that step 4) obtains, and salt dosage accounts for into the 10-12% of Qu Zhiliang, is placed in 40-50
Heat-preservation fermentation 8-12 days at DEG C；
6) cooperative fermentation: temperature is transferred to 25-35 DEG C, supplements lactobacillus plantarum and methamidophos cooperative fermentation 15-25 days；It plants
Object lactobacillus dosage accounts for the 0.1-0.35% of semen viciae fabae Yu flour gross mass, and methamidophos dosage accounts for semen viciae fabae and flour gross mass
0.6-1.4%.
2. according to the method described in claim 1, it is characterized in that in step 3), the aspergillus oryzae and aspergillus niger use mass ratio
For 1:0.5-1.
3. method according to claim 1 or 2, it is characterised in that in step 3), the inoculum concentration accounts for the dried broad bean matter
The 0.3-1.5% of amount.
4. according to the method described in claim 3, the starter-making temperature is 30-32 DEG C it is characterized in that in step 3), when koji-making
Between be 48-59 hours.
5. according to the method described in claim 4, it is characterized in that in step 3), the mass ratio of the aspergillus oryzae and aspergillus niger is
1:1, inoculum concentration account for the 0.5% of the dried broad bean quality.
6. according to the method described in claim 5, the starter-making temperature is 32 DEG C it is characterized in that in step 3), the koji-making time
It is 48 hours.
7. according to the method described in claim 6, it is characterized in that the additive amount of the lactobacillus plantarum accounts for semen viciae fabae in step 6)
With the 0.25% of flour gross mass.
8. according to the method described in claim 7, it is characterized in that the additive amount of the methamidophos accounts for semen viciae fabae in step 6)
With the 1% of flour gross mass.
9. according to the method described in claim 1, it is characterized in that the flour is selected from wheat wind or corn flour in step 3).
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| CN112167600A (en) * | 2020-10-23 | 2021-01-05 | 吉林省盛铎食品科技有限公司 | Sauce prepared from five kinds of grains and processing method thereof |
| CN112471419A (en) * | 2020-12-23 | 2021-03-12 | 江南大学 | Method for synergistically fermenting soybean paste by using lactobacillus and zygosaccharomyces rouxii |
| CN112806552A (en) * | 2021-01-15 | 2021-05-18 | 广州城市职业学院 | Broad bean sauce rich in soybean oligosaccharides and preparation process thereof |
| CN113662140A (en) * | 2021-08-31 | 2021-11-19 | 四川恒星食品有限公司 | Broad bean starter propagation fermentation process |
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| CN110973494A (en) * | 2019-10-25 | 2020-04-10 | 宁夏宁杨食品有限公司 | Method for preparing broad bean paste by low-temperature post-fermentation |
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| CN115336714A (en) * | 2022-08-25 | 2022-11-15 | 四川饭扫光食品集团股份有限公司 | Sweet petal, preparation method and application |
| CN116849345A (en) * | 2023-07-31 | 2023-10-10 | 西华大学 | Production process of high-purity umami peptide |
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