CN100333662C - Artificial inoculation and controlled fermentation process of producing traditional bean jam - Google Patents

Abstract

The present invention relates to a method for producing traditional bean paste through manual inoculation and control fermentation, which belongs to the technical field of reforming traditional industrial fermented food production by using modern control fermentation technology. In the present invention, the maturation of the bean paste is accelerated in the following ways: adopting artificial inoculation and leaven preparation in the process of preparing the bean paste; controlling temperature in the stage of fermenting unstrained bean paste; adding yeast and lactic acid bacteria in a proper fermentation stage; simulating changing processes in the state of natural fermentation. By the adoption of the ways, the fermentation time of the traditional bean paste can be shortened within 50d from 100 to 150d in wild fermentation. Compared with the traditional fermented bean paste, the flavor of the traditional bean paste produced by the method is not changed basically.

Description

A kind of method that adopts artificial infection and control fermenting and producing traditional bean jam

Technical field

What the present invention relates to is a kind of method that adopts artificial infection and control fermenting and producing traditional bean jam, belongs to and adopts modern control fermentation technique to transform the technical field of traditional fermented food suitability for industrialized production, specifically belongs to beans sauce preparing technical field.

Background technology

China's system sauce technology origin very early can trace back to B.C. over thousands of year.Describe Confucius's's " must not its sauce do not eat " record in " the meals husband slaps king's food, and sauce has 20 urns with hundred " in " Zhou Li " and the "The Analects of Confucius", can be used as the evidence of China's invention sauce before 3000.In " Four Books ", " Five Classics ", the literal of mentioning sauce or jam product is yet a lot.

Along with the progressively raising of modern life level, people have higher requirement to quality such as nutritive value, local flavor and the security of sauce class.But for a long time, the sauce class is produced with spontaneous fermentation dominate still, and this spontaneous fermentation production technology also exists a series of problems, directly has influence on the production and sales of sauce class.These problems mainly show the following aspects:

Production cycle is long: at present, the microbiota in the sauce class sweat is very complicated, and is accompanied by constantly carrying out of fermentation after-ripening process, also has the biochemistry of many complexity to change, and does not also study clear up till now.Therefore have to rely on spontaneous fermentation production, mainly be the microorganism that utilizes in raw material and the environment, nature or artificial koji, and weather exposure carries out natural fermented.Biochemical reaction in the sweat is slower like this, and the production cycle of sauce series products is just long, generally speaking, is that the beans sauce production cycle of raw material is 6 to 10 months with the soybean, has improved the production cost of sauce class, has restricted the development of sauce class processing greatly.The possessor adopts the mode of artificial infection to shorten fermentation time to the greatest extent, but the flavor quality of product but is difficult to reach the level of traditional zymotic product.This may be to be subjected to multiple Effect of Environmental in the character of inoculating strain and the sweat.

Sanitary condition is poor: the sauce series products is because main employing manual operations in koji and sweat, simultaneously be again that the open of weather exposure formula produces, and fermentation period is long, so just increased the chance of microorganism, dust, mosquitos and flies and the invasion of other pollutant, make the sauce series products " can eat and to see ", the safety and sanitation situation of product is relatively poor, is difficult to allow the consumer relieved.

Quality is uneven: because the sauce series products is to rely on the fermentation of microorganism in the natural environment to carry out in the spontaneous fermentation process, be subjected to the influence of factors such as temperature in the natural environment, humidity, oxyty easily, bigger difference can appear in the product quality of different batches, thereby causes product quality uneven.

The production scale degree is low; production efficiency is low: because the restriction of spontaneous fermentation production technology; an outstanding weakness of sauce class processing industry is exactly that scale is small and scattered at present; production automation degree is low; the most small scale of manufacturing enterprise, backwardness, even what also have that quite a few enterprise adopts still is the simplest the most original production method.

Summary of the invention

The purpose of this invention is to provide a kind of method that adopts artificial infection and control fermenting and producing traditional bean jam, not only can shorten the production cycle of traditional bean jam, can also solve the health control problem of traditional bean jam production process.

Technical scheme of the present invention: by to adopting the artificial infection koji in the beans sauce manufacturing process, carry out temperature control at sauce unstrained spirits fermentation stage, and add saccharomycete and lactic acid bacteria in the suitable period of fermentation, the change procedure of simulation under the spontaneous fermentation state, quickened the maturation of beans sauce, described technology is: (1) raw material proportioning: used beans sauce raw material is counted soya bean 15%-30%, flour 4%-10%, salt 8%-12%, water 50%-70% with the quality percentage.(2) koji: earlier soya bean is soaked a few hours in 35-45 ℃ warm water, the time is relevant with temperature, does not have the dried heart for well to sting out soya bean at last, 121 ℃ of boiling 15-30min, drain, stir with flour after being cooled to 45 ℃, soya bean continues to be cooled to 30 ℃, insert aspergillus oryzae shanghai brewing 3.042 conidia powder 0.1 ‰ in soya bean and flour gross mass, stand 2-3cm thickness, constant humidity 90%, 26-28 ℃ of insulation 1-2d, treat that beans surface mycelium partly turns green, slightly being clamminess finishes for koji.(3) fermentation: song that will be made drops in the fermentation tank, adds the brine fermentation of 17-22 Baume degrees, and fermentation temperature is controlled to be: 45 ℃ of insulation 8h, cool to 28 ℃ and be incubated 16h naturally, after be warmed up to 45 ℃ again, circulating fermentation 15-25d like this.So the purpose of control is to utilize temperature that fermentation time is shortened in the influence of sweat, its principle is: in fermentation system, contain complex enzyme systems such as protease, amylase, carbohydrase in the song, wherein protease is the main enzyme that works, and its best enzyme is lived temperature at 40-50 ℃.If keep higher fermentation temperature always in the fermentation overall process, can accelerate the rapid raising of ammoniacal nitrogen, but the decline that brings local flavor.The generation of local flavor is the biochemical change procedure of a complexity in the beans sauce, according to the influence to climate change under the different year spontaneous fermentation state and beans sauce quality, adopts the mode of temperature-variable fermentation, simulates the variations in temperature during natural fermented, improves beans sauce quality.(4) insert Lu Shi yeast 638 and Lactobacillus plantarum 710: ferment behind the 15-25d Lu Shi yeast 638 and Lactobacillus plantarum 710 by inserting the sauce unstrained spirits at 1: 1, total inoculation quality ratio is 0.05 ‰ of a sauce unstrained spirits, used bacterial classification for through Liquid Culture after the bacterium mud of physiological saline washing, inoculation temperature is controlled to be 28 ℃.Principle: the generation of local flavor is the process of a complexity, by the analysis to the traditional zymotic soybean paste sweat, in the fermentation later stage, has occurred saccharomycete and lactic acid bacteria in the sauce unstrained spirits, and the appearance of these microorganisms is to the crucial effects that is formed with of local flavor.The saccharomycete that adds also participates in the generation of aroma substances such as phosphoryl compound, acetal, sulfur-containing compound, partial amino-acid, organic acid except generating a certain amount of ethanol.The lactic acid bacteria of adding also can produce a large amount of flavor substances, as ethyl lactate, ethyl acetate etc.(5) inoculation back temperature remains on 28 ℃, behind the 1d temperature is changed to the preceding control of inoculation and requires (45 ℃-8h, reach ripe requirement through product behind the 20-30d by 28 ℃-16h), keep behind the 3d temperature being remained on 25 ℃ always.

During fermentation need to stir at interval, stir that to require be to be stirred to temperature requiredly between the rising stage in temperature always, every 2h stirs once between cooling or soak, stirs 10-15 minute at every turn.

Beneficial effect of the present invention: essence of the present invention is on the basis that characterizes the variation of traditional zymotic soybean paste each side, to guarantee that beans sauce local flavor is a target, adopts the maturation of manual simulation's method quickening beans sauce.Carry out variation of temperature control at sauce unstrained spirits fermentation stage and guaranteed different chemical in the sauce unstrained spirits, the biochemical reaction demand to temperature, inoculation yeast bacterium and lactic acid bacteria have guaranteed the source of local flavor, have therefore shortened maturation time.

Adopt the mode of temperature control and artificial infection, under the prerequisite that guarantees beans sauce quality, shortened the fermentation time of beans sauce, the process time that makes traditional bean jam, the 100-150d during by spontaneous fermentation shortened in the 50d, and local flavor is compared substantially with traditional zymotic soybean paste and remained unchanged.

The specific embodiment

Embodiment 1

Take by weighing soya bean 40kg, place 40 ℃ warm water to soak 3h, 121 ℃ of boiling 25min pull out from water, drain, and wet soya bean water content is very high, stir with 7kg flour after being cooled to 45 ℃, and good dispersion, caking is not for well.Insert aspergillus oryzae shanghai brewing 3.042 conidia powder 5g after continuing to be cooled to 30 ℃, stir.Stand 2-3cm thickness, insulation, constant humidity 90%, 1-2d notes an amount of ventilation and heat and preserves moisture.Treat that beans surface mycelium covers with, part turns green, and slightly being clamminess for good in the beans surface, finishes with regard to koji like this.

Made song is dropped in the fermentation tank, add the salt solution 45kg of 17 Baume degrees, ferment.By behind the water-bath heating sauce unstrained spirits to 45 ℃, insulation 8h cools to 28 ℃ naturally, keeps 28 ℃ of 16h, is warmed up to 45 ℃ afterwards again, the like this circulation.So the purpose of control is to utilize temperature that fermentation time is shortened in the influence of sweat.

The fermentation after-ripening inserted the sauce unstrained spirits with Lu Shi yeast 638 and Lactobacillus plantarum 710 by 1: 1 behind 15-25d, total inoculation quality ratio is 0.05 ‰ of a sauce unstrained spirits, and used bacterial classification is through Liquid Culture after the bacterium mud of physiological saline washing.

The acquisition of Lu Shi yeast 638 bacterium mud: Lu Shi yeast 63 8 solid slant strains are activated in brewer's wort 2 times, be inoculated in 11 ° the brewer's wort by 2%, 28 ℃, ventilate and cultivate 24h, centrifugation medium obtains bacterium mud, with bacterium mud with 0.85% physiological saline washing 3 times, Lu Shi yeast 638 bacterium mud.

The acquisition of Lactobacillus plantarum 710 bacterium mud: Lactobacillus plantarum 710 liquid spawns are activated 2 times in liquid MRS culture medium, 2% is inoculated in the bean sprouts medium, cultivates 24h for 37 ℃, the centrifugal thalline that gets, physiological saline washing with 0.85% 3 times gets Lactobacillus plantarum 710 bacterium mud.

Make the temperature of sauce unstrained spirits remain on 28 ℃ after inserting Lu Shi yeast 638 and Lactobacillus plantarum 710, behind the 1d temperature is changed to the preceding control of inoculation and require (45 ℃-8h, 28 ℃-16h), behind the 3d temperature is remained on 25 ℃ always, can reach ripe requirement through product behind the 20-30d, finished product sauce is about 150kg.

Can shorten the fermentation time of traditional bean jam by the way, the 100-150d during by spontaneous fermentation shortens in the 50d, and local flavor is compared substantially with the traditional zymotic product and remained unchanged.

Claims (1)

1. one kind is adopted artificial infection and the method for controlling the fermenting and producing traditional bean jam, it is characterized in that by to adopting the artificial infection koji in the beans sauce manufacturing process, carry out temperature control at sauce unstrained spirits fermentation stage, and add saccharomycete and lactic acid bacteria in the suitable period of fermentation, the change procedure of simulation under the spontaneous fermentation state, quickened the maturation of beans sauce, described technology is:

(1) raw material proportioning: used beans sauce raw material is counted soya bean 15%-30%, flour 4%-10%, salt 8%-12%, water 50%-70% with the quality percentage;

(2) koji: earlier soya bean is soaked a few hours in 35-45 ℃ warm water, do not have the dried heart for well to sting out soya bean at last, 121 ℃ of boiling 15-30min drain, stir with flour after being cooled to 45 ℃, soya bean continues to be cooled to 30 ℃, inserts aspergillus oryzae shanghai brewing 3.042 conidia powder 0.1 ‰ in soya bean and flour gross mass, stand 2-3cm thickness, constant humidity 90%, 26-28 ℃ of insulation 1-2d treats that beans surface mycelium partly turns green, slightly is clamminess to finish for koji;

(3) fermentation: song that will be made drops in the fermentation tank, adds the brine fermentation by the proportioning preparation, and fermentation temperature is controlled to be: 45 ℃ of insulation 8h, cool to 28 ℃ and be incubated 16h naturally, after be warmed up to 45 ℃ again, circulating fermentation 15-25d like this;

(4) insert Lu Shi yeast 638 and Lactobacillus plantarum 710: ferment behind the 15-25d Lu Shi yeast 638 and Lactobacillus plantarum 710 by inserting the sauce unstrained spirits at 1: 1, total inoculation quality ratio is 0.05 ‰ of a sauce unstrained spirits, used bacterial classification for through Liquid Culture after the bacterium mud of physiological saline washing, inoculation temperature is controlled to be 28 ℃;

(5) follow-up fermentation: inoculation back temperature keeps 1d at 28 ℃, then temperature is changed to the preceding control requirement of inoculation, 45 ℃ of insulation 8h, and 28 ℃ of insulation 16h keep 3d, then temperature are remained on 25 ℃ of follow-up fermentation 20-30d, and product reaches ripe requirement;

During fermentation need to stir at interval, stir that to require be to be stirred to temperature requiredly between the rising stage in temperature always, every 2h stirs once between cooling or soak, stirs 10-15 minute at every turn.