CN102816702A - Dazhu river mucor strain and method for rapid production of dazhu river red bean curd by using same - Google Patents
Dazhu river mucor strain and method for rapid production of dazhu river red bean curd by using same Download PDFInfo
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- CN102816702A CN102816702A CN2012101708916A CN201210170891A CN102816702A CN 102816702 A CN102816702 A CN 102816702A CN 2012101708916 A CN2012101708916 A CN 2012101708916A CN 201210170891 A CN201210170891 A CN 201210170891A CN 102816702 A CN102816702 A CN 102816702A
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Abstract
The invention discloses a dazhu river mucor strain and a method for rapid production of dazhu river red bean curd by using the same. The method includes: soaking, washing, grinding beans, filtering pulp, cooking the pulp, coagulating the pulp, standing, squeezing and determining a blank, obtaining a bean curd white blank, inoculating spore suspension of dazhu river mucor according to 0.2-0.4% of the bean curd white blank, placing in a condition at the temperature of 25-30 DEG C and with 80-98% of humidity after the inoculating, performing 40-48h primary fermentation, cooling and rubbing after the fermentation, adding 11-13% of salt after the rubbing, 8-11% of alcohol, moderate chilli powder, ginger powder, garlic powder and other spices, subpackaging into small bottles at one time, vacuumizing, performing secondary fermentation for 40-45 days under the natural condition, and obtaining fermented bean curd when amino acid nitrogen content arrives at 0.42g/100g. The dazhu river mucor strain with high enzyme activity and strong heat resistance is adopted, the secondary fermentation time is shortened, and ripening time of the fermented bean curd is shortened under the precondition that the quality of the fermented bean curd is guaranteed.
Description
Technical field
The present invention relates to a kind of big bamboo river Mucor bacterial strain and be used for producing fast the rotten method of big bamboo river red bean.
Background technology
Fermented bean curd (Fermented bean curd) claim fermented bean curd, milkpea corruption, soy cheese, mold bean curd, bean curd with odor and the bean curd that becomes mildewed again, is one of the famous traditional fermentation bean product of China and seasonings.Fermented bean curd is typical fermented type bean product of China and seasonings, and flavour is delicious, and unique flavor is nutritious, and the nutritive value that not only has soybean and had also is rich in biology, physiologically active substance, is prone to be absorbed by the body, and has stronger physiological hygiene function.Fermented bean curd causes the extensive concern of domestic and international human consumer and food, medical science even industry member day by day as the most effectively promoting the popular fermented bean products that soybean is tired.
Production of preserved beancurd is with a long history, and is different according to producing employed bacterial classification, can be divided into bacteria type, head mold type and Mucor type.Mucor has the flora elongated flexible, can intact the surrounding of bean curd base to keep the neat formalness of fermented bean curd finished product, be widely used in the Industrial processes at present.The enzyme of Mucor system is abundant, and protein hydrolysate does not have bitter taste, and nontoxic, does not produce strange taste and heterochromatic etc.The quality of mucor strain directly has influence on the output and the quality of fermented bean curd.The fermented bean curd Mucor of nature seed selection receives the restriction of climatic factor because of heat-resisting ability is relatively poor; Proteinase activity is lower and can not guarantee the hydrolysis of protein appropriateness to have influenced the utilization of production of preserved beancurd producer factory building, the turnover of fund and the quality and the output of fermented bean curd to a certain extent.Therefore, mucor strain is carried out autotelic seed selection, therefrom filter out fast growth, spore quantity is many, enzyme activity is high, the bacterial strain of good heat resistance is significant.
At present, because working condition and level are limit, only limit to temperature and produce through the traditional way of spontaneous fermentation lower winter, quality product is extremely unstable.
Summary of the invention
The objective of the invention is to solve the deficiency of prior art; To existing problem in the traditional product suitability for industrialized production; To the sufu fermentation bacterial classification vouch, separation screening, purifying, strain identification, the production of hybrid seeds and cultivation in early stage thereof, pickle, gordian techniquies such as production technique, safety in production such as later stage fermentation study, and have explored the mass-producing process production techniques of long-termization safety in production fermented bean curd, a kind of big bamboo river Mucor bacterial strain is provided and is used for producing fast the rotten method of big bamboo river red bean; Adopt the big bamboo river Mucor bacterial strain that enzyme activity is high, thermotolerance is strong; Shorten the secondary fermentation time, under the prerequisite that guarantees the fermented bean curd quality, shortened the fermented bean curd maturation time.
The objective of the invention is to realize: a kind of big bamboo river Mucor bacterial strain through following technical scheme; Described big bamboo river Mucor belongs to the graceful bacterial classification of Mucor; This bacterial classification is in China's typical culture collection center preservation; Classification called after Actinomucor elegans SYY-M16, preserving number is CCTCC No:M2012179, preservation date is on May 23rd, 2012; The colony characteristics of this bacterial classification is described below: mycelia slightly grows, colony diameter 1～7cm, and height 13～15mm, the bacterium colony quality is loose, and outward appearance is dry, and is opaque, presents white fine hair shape, and bacterium colony is tight with being connected of substratum, is difficult for picking;
Its bacterium colony individual morphology characteristic is described below: white mycelium; Stolon and underdeveloped rhizoid are arranged, and vegetative hyphae is infiltrated 1.5～2.0 mm in the nutrient agar, and the aerial hyphae extensive widespread stretches; Chlamydospore avette, elliposoidal, aerial hyphae diameter 8～19 μ m appear being when old and feeble; Sporangiophore diameter 12～20 μ m, proximal portion has branch, is single axle, and sporocyst is all given birth on each branch and major branch top; Described sporocyst is spherical in shape, and diameter is 63～91 μ m, and look shallow when tenderer, and smooth surface, color depth when aging, and coarse needle prick shape protuberate is arranged, last cracked spore and the cystospore of discharging of cyst wall exposes columella; Described columella is avette, foreign plow-shape, smooth surface, and individual difference in size is bigger, is (43～65) μ m * (24～46) μ m; Described sporangiospore is spherical in shape, diameter 7～10 μ m;
Described big bamboo river Mucor bacterial strain has following molecular biological characteristics: the sequence of big bamboo river Mucor bacterial strain 18S rDNA, and length overall 1652bp, its sequence is following:
GACTGTTGCC?AGTCCTAACC?TACTGATCCC?ATATGCTCAC?TATAACCATT?CAATCGGTAG 60
TAGCGACGGG?CGGTGTGTAC?AAAGGGCAGG?GACGTAATCA?ACGCAAGCTG?ATGACTTGCG 120
CTTACTAGGA?ATTCCTCGTT?GAAGAGCAAT?AATTACAATG?CTCTATCCCC?AGCACGATGA 180
AGTTTCAAAA?GTTTACCCAG?ACCTTCCGGC?CAAGGTTATA?AACTCGCTGA?CTTCATCAGT 240
GTAGCGCGCG?TGCGGCCCAG?AACATCTAAG?GGCATCACAG?ACCTGTTATT?GCCTAAAACT 300
TCCTTCGGCT?TGAAGCCGAT?AGTCTCTCTA?AGAAGCCAGA?TAGATAAATC?TATTCACCAA 360
CTAAAAAGTT?GGCCTGCCTA?TTTAGCAGAA?TAAGGTCTCG?TTCGTTATCG?GAATTAACCA 420
GACAAATCAC?TCCACGAACT?AAGAACGGCC?ATGCACCACC?ACCCATAGAA?TCTAGAAAGA 480
GCTTTCAATC?TGTCAATCCT?TACTATGTCT?GGACCTGGTG?AGTTTCCCCG?TGTTGAGTCA 540
AATTAaGcCG?CAGGCTCCAC?TCCTGGTGGT?GCCCTtCcGT?CAATtCCtTT?AAGTTTCAGC 600
ctTGCGTCCC?ATACTCCCCC?cAGAaCCCaA?AAACTTTACT?TTCGCTAAGA?TGCTGAGCCA 660
GTCATAATAA?ACAGGCCCAA?TCTCTAGTCG?GCATAGTTTG?TGGTTAAGAC?TACGACGGTA 720
TCTAATCGTC?TTCGATcCCT?TAACTTTAGA?CCTTGATCAA?TGAAAACGTC?CTGGGTCAAA 780
TGCTTTCGCA?GTAGTTTGTC?TTCGGTCAAT?CCAAGAATTT?CACCTCTAGC?GACCAAATAC 840
AAATGCCCCC?AACCGTTTCT?ATTCATCATT?ACTCAAGTTC?CTGAACCAAC?GAAATAGGGA 900
CTAGAGTCAT?ATTTCATTAT?TCCATGCTAA?CACATTCAAG?CTTGAAAGCC?TGCTTTAAAC 960
ACTCTGATTT?GCTCATGGTA?ATCATTTGGC?TAGAGACTAT?AGgCGACCGA?AGCCACCCAT 1020
AGCATAACCA?AATACAAAAG?CCTCGGCAGA?AGCGAGCTTG?ATCAATGAAG?ACCAGGCCAC 1080
CTCGCCTAAA?GGCTAAAGTT?TGACTACGGA?CGTTTTAACT?GCAACAACTT?TAATATACGC 1140
TATTGGAGCT?GGAATTACCG?CGGCTGCTGG?CACCAGACTT?GCCCTCCAAT?TGATCCTCGT 1200
TAAGGGATTT?AAATTGTACT?CATTCCAATT?GCAAGACCTT?AAAGGCCCTG?CATTGTTATT 1260
TATTGTCACT?ACCTCACCAT?GTCGGTATTG?GGTAATTTGC?GCGCCTGCTG?CCTTCCTTGG 1320
ATGTGGTAGC?CGTTTCTCAG?GCTCCCTCTC?CGGAATCGAA?CCCTAATTCC?CCGTTACCCG 1380
TTGTAGGCAT?TGTAAGCCTC?TATCTTACAA?TCTCAACCAT?GATAGGGCAG?AAAATCGAGT 1440
GGACCGTCGC?CAGCACAAGG?CCATGCGATC?CGCTTAATTA?TTATGAATCA?CCAAGGGAAA 1500
CTGGTTTTAC?CCAGCGTTGG?CTTTATCTAA?TAAGTGCACC?CCTTCCGAAG?TCAGGGCTTT 1560
TTTGCATGTA?TTAGCTCTAG?AATTACCACG?GTTATCCAAG?TAGTAAAGAA?TATGTCACGT 1620
AGATCATAAC?TGATTTAATG?AGCCATTCGC?AG 1652。
A kind of big bamboo river Mucor bacterial strain is used for producing fast the rotten method of big bamboo river red bean, and it may further comprise the steps:
S1: pre-treatment: choose a certain amount of soybean, soak the fixed soybean of elutriation, soak and soybean is carried out milled processed after washing in a pan; Filter out impurities after the grinding; Mashing off is carried out in the filter pulp of gained handle, carry out a slurry, crouching brain, squeezing behind the mashing off successively, draw the base processing, make the bean curd openpore;
S2: inoculation: press 0.2～0.4% of bean curd openpore is inoculated big bamboo river Mucor on the bean curd openpore spore suspension;
S3: primary fermentation, cool flower, rub hair with the hands: it is that 25～30 ℃, humidity are primary fermentation 40～48h under 80～98% the condition that inoculation is placed on temperature, carries out cold flower after the fermentation, rubs the hair processing with the hands;
S4: batching: the batching of adding following component and weight ratio: salt 11～13, alcohol 8～11, and add an amount of spices that comprises red chilly powder, ginger powder, garlic powder at least;
S5: packing, secondary fermentation: after batching was accomplished, the disposable branch bottle of packing into vacuumized, under field conditions (factors), secondary fermentation 40～45 days, when the amino acid nitrogen content that records reached 0.42g/100g, fermented bean curd was ripe, gets product.
The invention has the beneficial effects as follows:
(1) the present invention provides a kind of big bamboo river Mucor bacterial strain and is used for producing fast the rotten method of big bamboo river red bean, adopts the big bamboo river Mucor bacterial strain that enzyme activity is high, thermotolerance is strong, and this bacterial strain is under 28～30 ℃ of conditions; Riotous growth; Its proteinase activity is high, can effectively shorten the fermented bean curd secondary fermentation time, and following of normal temperature needs 40～45 days; The fermented bean curd amino acid nitrogen content can reach 0.42g/100g, and fermented bean curd is promptly ripe.Under the prerequisite that guarantees the fermented bean curd quality, with respect to present 2～3 months producer's secondary fermentation time of production of preserved beancurd, the fermented bean curd maturation time obviously shortens.To production of preserved beancurd producer rationally utilize factory building, promote fermented bean curd output, promote turnover of funds, to increase economic benefit significant;
(2) the present invention provides a kind of big bamboo river Mucor bacterial strain and is used for producing fast the rotten method of big bamboo river red bean; Because bacterial strain enzyme activity provided by the invention is higher; Biochemical reactions such as proteolysis, mashing, organic acid fermentation, lipid generation carry out comparatively fast; Add spices cross reactions such as an amount of red chilly powder, ginger powder, garlic powder by traditional technology, the soft exquisiteness of the rotten product of the red bean that makes, unique flavor;
(3) the present invention provides a kind of big bamboo river Mucor bacterial strain and is used for producing fast the rotten method of big bamboo river red bean; Realized the cultivation process automation; A large amount of minimizing labor forces raise labour efficiency, and mechanization degree increases substantially; And can guarantee better production sanitary condition, effectively control all physical and chemical indexs of preserved beancurd.Shorten the secondary fermentation time, improved the success ratio of soy cheese, reduce the loss of prior fermentation, shorten the production cycle.Be easy to large-scale production, make the producer be easy to hold and management, it is simple, ripe to have technology, is easy to grasp control, is convenient to advantages such as popularization.
Description of drawings
Fig. 1 is a schema of the present invention.
Embodiment
Below in conjunction with accompanying drawing and embodiment technical scheme of the present invention is described in further detail; But protection scope of the present invention is not limited to the following stated, and those skilled in the art's content according to the present invention still belongs to protection scope of the present invention to some nonessential improvement and the adjustment that the present invention makes.
Embodiment 1:
A kind of big bamboo river Mucor bacterial strain, described big bamboo river Mucor belongs to the graceful bacterial classification of Mucor, and this bacterial classification is in China's typical culture collection center preservation, and preserving number is CCTCC No:M2012179; The colony characteristics of this bacterial classification is described below: mycelia slightly grows, colony diameter 1～7cm, and height 13～15mm, the bacterium colony quality is loose, and outward appearance is dry, and is opaque, presents white fine hair shape, and bacterium colony is tight with being connected of substratum, is difficult for picking;
Its bacterium colony individual morphology characteristic is described below: white mycelium; Stolon and underdeveloped rhizoid are arranged, and vegetative hyphae is infiltrated 1.5～2.0 mm in the nutrient agar, and the aerial hyphae extensive widespread stretches; Chlamydospore avette, elliposoidal, aerial hyphae diameter 8～19 μ m appear being when old and feeble; Sporangiophore diameter 12～20 μ m, proximal portion has branch, is single axle, and sporocyst is all given birth on each branch and major branch top; Described sporocyst is spherical in shape, and diameter is 63～91 μ m, and look shallow when tenderer, and smooth surface, color depth when aging, and coarse needle prick shape protuberate is arranged, last cracked spore and the cystospore of discharging of cyst wall exposes columella; Described columella is avette, foreign plow-shape, smooth surface, and individual difference in size is bigger, is (43～65) μ m * (24～46) μ m; Described sporangiospore is spherical in shape, diameter 7～10 μ m;
Described big bamboo river Mucor bacterial strain has following molecular biological characteristics: the sequence of big bamboo river Mucor bacterial strain 18S rDNA, and length overall 1652bp, its sequence is following:
GACTGTTGCC?AGTCCTAACC?TACTGATCCC?ATATGCTCAC?TATAACCATT?CAATCGGTAG 60
TAGCGACGGG?CGGTGTGTAC?AAAGGGCAGG?GACGTAATCA?ACGCAAGCTG?ATGACTTGCG 120
CTTACTAGGA?ATTCCTCGTT?GAAGAGCAAT?AATTACAATG?CTCTATCCCC?AGCACGATGA 180
AGTTTCAAAA?GTTTACCCAG?ACCTTCCGGC?CAAGGTTATA?AACTCGCTGA?CTTCATCAGT 240
GTAGCGCGCG?TGCGGCCCAG?AACATCTAAG?GGCATCACAG?ACCTGTTATT?GCCTAAAACT 300
TCCTTCGGCT?TGAAGCCGAT?AGTCTCTCTA?AGAAGCCAGA?TAGATAAATC?TATTCACCAA 360
CTAAAAAGTT?GGCCTGCCTA?TTTAGCAGAA?TAAGGTCTCG?TTCGTTATCG?GAATTAACCA 420
GACAAATCAC?TCCACGAACT?AAGAACGGCC?ATGCACCACC?ACCCATAGAA?TCTAGAAAGA 480
GCTTTCAATC?TGTCAATCCT?TACTATGTCT?GGACCTGGTG?AGTTTCCCCG?TGTTGAGTCA 540
AATTAaGcCG?CAGGCTCCAC?TCCTGGTGGT?GCCCTtCcGT?CAATtCCtTT?AAGTTTCAGC 600
ctTGCGTCCC?ATACTCCCCC?cAGAaCCCaA?AAACTTTACT?TTCGCTAAGA?TGCTGAGCCA 660
GTCATAATAA?ACAGGCCCAA?TCTCTAGTCG?GCATAGTTTG?TGGTTAAGAC?TACGACGGTA 720
TCTAATCGTC?TTCGATcCCT?TAACTTTAGA?CCTTGATCAA?TGAAAACGTC?CTGGGTCAAA 780
TGCTTTCGCA?GTAGTTTGTC?TTCGGTCAAT?CCAAGAATTT?CACCTCTAGC?GACCAAATAC 840
AAATGCCCCC?AACCGTTTCT?ATTCATCATT?ACTCAAGTTC?CTGAACCAAC?GAAATAGGGA 900
CTAGAGTCAT?ATTTCATTAT?TCCATGCTAA?CACATTCAAG?CTTGAAAGCC?TGCTTTAAAC 960
ACTCTGATTT?GCTCATGGTA?ATCATTTGGC?TAGAGACTAT?AGgCGACCGA?AGCCACCCAT 1020
AGCATAACCA?AATACAAAAG?CCTCGGCAGA?AGCGAGCTTG?ATCAATGAAG?ACCAGGCCAC 1080
CTCGCCTAAA?GGCTAAAGTT?TGACTACGGA?CGTTTTAACT?GCAACAACTT?TAATATACGC 1140
TATTGGAGCT?GGAATTACCG?CGGCTGCTGG?CACCAGACTT?GCCCTCCAAT?TGATCCTCGT 1200
TAAGGGATTT?AAATTGTACT?CATTCCAATT?GCAAGACCTT?AAAGGCCCTG?CATTGTTATT 1260
TATTGTCACT?ACCTCACCAT?GTCGGTATTG?GGTAATTTGC?GCGCCTGCTG?CCTTCCTTGG 1320
ATGTGGTAGC?CGTTTCTCAG?GCTCCCTCTC?CGGAATCGAA?CCCTAATTCC?CCGTTACCCG 1380
TTGTAGGCAT?TGTAAGCCTC?TATCTTACAA?TCTCAACCAT?GATAGGGCAG?AAAATCGAGT 1440
GGACCGTCGC?CAGCACAAGG?CCATGCGATC?CGCTTAATTA?TTATGAATCA?CCAAGGGAAA 1500
CTGGTTTTAC?CCAGCGTTGG?CTTTATCTAA?TAAGTGCACC?CCTTCCGAAG?TCAGGGCTTT 1560
TTTGCATGTA?TTAGCTCTAG?AATTACCACG?GTTATCCAAG?TAGTAAAGAA?TATGTCACGT 1620
AGATCATAAC?TGATTTAATG?AGCCATTCGC?AG 1652。
Described big bamboo river Mucor bacterial strain is from the rotten fermented bean curd of the big bamboo river red bean of spontaneous fermentation, to separate the Mucor bacterial strain, ultraviolet mutagenesis, and through the temperature control cultivation, purifying obtains.Its characteristic is following:
(1) colony characteristics
Under 28～30 ℃, cultivate 72h, mycelia slightly grows, colony diameter 1-7cm, height 13～15mm.The bacterium colony quality is loose, and outward appearance is dry, and is opaque, presents white fine hair shape, and bacterium colony is tight with being connected of substratum, is difficult for picking.
(2) bacterium colony individual morphology
White mycelium has stolon and underdeveloped rhizoid, and vegetative hyphae is infiltrated 1.5～2 .0mm in the nutrient agar, and the aerial hyphae extensive widespread stretches, and occurs being chlamydospore avette, elliposoidal, aerial hyphae diameter 8～19 μ m when old and feeble; Sporangiophore diameter 12～20 μ m, proximal portion has branch, is single axle, and sporocyst is all given birth on each branch and major branch top.Sporocyst is spherical in shape, and diameter is about 63～91 μ m, look shallow and smooth surface when tenderer, color depth and coarse needle prick shape protuberate is arranged when aging; Last cracked spore and the cystospore of discharging of cyst wall exposes columella.Columella is avette, foreign plow-shape, smooth surface, individual difference in size is bigger, is (43～65) μ m * (24～46) μ m.Sporangiospore is spherical in shape, diameter 7～10 μ m.
(3) physiological property: the TR that can better grow is 18～37 ℃; High temperature resistant; 28～30 ℃ of following mycelial growths plentiful dense, the mycelia color and luster is pure white; Its acid protease activity is 159.346u/g, and neutral protease vigor is 188.215u/g, and the basic protein enzyme activity is 121.462 u/g.
As shown in Figure 1, a kind of big bamboo river Mucor bacterial strain is used for producing fast the rotten method of big bamboo river red bean, and it may further comprise the steps:
S1: pre-treatment: choose the 10kg soybean, soak the fixed soybean of elutriation, soak and soybean is carried out milled processed after washing in a pan; Filter out impurities after the grinding; Mashing off is carried out in the filter pulp of gained handle, carry out a slurry, crouching brain, squeezing behind the mashing off successively, draw the base processing, make the bean curd openpore;
S2: inoculation: press 0.3% of bean curd openpore is inoculated big bamboo river Mucor on the bean curd openpore spore suspension;
S3: primary fermentation, cool flower, rub hair with the hands: it is that 28 ℃, humidity are primary fermentation 40h under 80% the condition that inoculation is placed on temperature, carries out cold flower after the fermentation, rubs the hair processing with the hands;
S4: batching: the batching of adding following component and weight ratio: salt 12, alcohol 10, and add an amount of spices that comprises red chilly powder, ginger powder, garlic powder at least;
S5: packing, secondary fermentation: after batching was accomplished, the disposable branch bottle of packing into vacuumized, under field conditions (factors), secondary fermentation 45 days, when the amino acid nitrogen content that records reached 0.42g/100g, fermented bean curd was ripe, gets product.
Among the present invention the moisture of fermented bean curd in the fermenting process, salt content, amino nitrogen content, water-soluble protein content etc. are measured according to GB 5009.3 (aquametry), GB/T 12457-90 (salt assay method), ZB X 66038 (amino nitrogen assay method), GB/T5009.5 (protein determination) respectively.
Embodiment 2:
The description of a kind of big bamboo river Mucor bacterial strain is with embodiment 1.
As shown in Figure 1, a kind of big bamboo river Mucor bacterial strain is used for producing fast the rotten method of big bamboo river red bean, and it may further comprise the steps:
S1: pre-treatment: choose the 10kg soybean, soak the fixed soybean of elutriation, soak and soybean is carried out milled processed after washing in a pan; Filter out impurities after the grinding; Mashing off is carried out in the filter pulp of gained handle, carry out a slurry, crouching brain, squeezing behind the mashing off successively, draw the base processing, make the bean curd openpore;
S2: inoculation: press 0.2% of bean curd openpore is inoculated big bamboo river Mucor on the bean curd openpore spore suspension;
S3: primary fermentation, cool flower, rub hair with the hands: it is that 30 ℃, humidity are primary fermentation 48h under 90% the condition that inoculation is placed on temperature, carries out cold flower after the fermentation, rubs the hair processing with the hands;
S4: batching: the batching of adding following component and weight ratio: salt 13, alcohol 8, and add an amount of spices that comprises red chilly powder, ginger powder, garlic powder at least;
S5: packing, secondary fermentation: after batching was accomplished, the disposable branch bottle of packing into vacuumized, under field conditions (factors), secondary fermentation 40 days, when the amino acid nitrogen content that records reached 0.42g/100g, fermented bean curd was ripe, gets product.
Among the present invention the moisture of fermented bean curd in the fermenting process, salt content, amino nitrogen content, water-soluble protein content etc. are measured according to GB 5009.3 (aquametry), GB/T 12457-90 (salt assay method), ZB X 66038 (amino nitrogen assay method), GB/T5009.5 (protein determination) respectively.
Embodiment 3:
The description of a kind of big bamboo river Mucor bacterial strain is with embodiment 1.
As shown in Figure 1, a kind of big bamboo river Mucor bacterial strain is used for producing fast the rotten method of big bamboo river red bean, and it may further comprise the steps:
S1: pre-treatment: choose the 10kg soybean, soak the fixed soybean of elutriation, soak and soybean is carried out milled processed after washing in a pan; Filter out impurities after the grinding; Mashing off is carried out in the filter pulp of gained handle, carry out a slurry, crouching brain, squeezing behind the mashing off successively, draw the base processing, make the bean curd openpore;
S2: inoculation: press 0.4% of bean curd openpore is inoculated big bamboo river Mucor on the bean curd openpore spore suspension;
S3: primary fermentation, cool flower, rub hair with the hands: it is that 25 ℃, humidity are primary fermentation 45h under 95% the condition that inoculation is placed on temperature, carries out cold flower after the fermentation, rubs the hair processing with the hands;
S4: batching: the batching of adding following component and weight ratio: salt 11, alcohol 11, and add an amount of spices that comprises red chilly powder, ginger powder, garlic powder at least;
S5: packing, secondary fermentation: after batching was accomplished, the disposable branch bottle of packing into vacuumized, under field conditions (factors), secondary fermentation 42 days, when the amino acid nitrogen content that records reached 0.42g/100g, fermented bean curd was ripe, gets product.
Among the present invention the moisture of fermented bean curd in the fermenting process, salt content, amino nitrogen content, water-soluble protein content etc. are measured according to GB 5009.3 (aquametry), GB/T 12457-90 (salt assay method), ZB X 66038 (amino nitrogen assay method), GB/T5009.5 (protein determination) respectively.
Embodiment 4:
The description of a kind of big bamboo river Mucor bacterial strain is with embodiment 1.
As shown in Figure 1, a kind of big bamboo river Mucor bacterial strain is used for producing fast the rotten method of big bamboo river red bean, and it may further comprise the steps:
S1: pre-treatment: choose the 10kg soybean, soak the fixed soybean of elutriation, soak and soybean is carried out milled processed after washing in a pan; Filter out impurities after the grinding; Mashing off is carried out in the filter pulp of gained handle, carry out a slurry, crouching brain, squeezing behind the mashing off successively, draw the base processing, make the bean curd openpore;
S2: inoculation: press 0.3% of bean curd openpore is inoculated big bamboo river Mucor on the bean curd openpore spore suspension;
S3: primary fermentation, cool flower, rub hair with the hands: it is that 28 ℃, humidity are primary fermentation 48h under 98% the condition that inoculation is placed on temperature, carries out cold flower after the fermentation, rubs the hair processing with the hands;
S4: batching: the batching of adding following component and weight ratio: salt 11, alcohol 10, and add an amount of spices that comprises red chilly powder, ginger powder, garlic powder at least;
S5: packing, secondary fermentation: after batching was accomplished, the disposable branch bottle of packing into vacuumized, under field conditions (factors), secondary fermentation 40 days, when the amino acid nitrogen content that records reached 0.42g/100g, fermented bean curd was ripe, gets product.
Among the present invention the moisture of fermented bean curd in the fermenting process, salt content, amino nitrogen content, water-soluble protein content etc. are measured according to GB 5009.3 (aquametry), GB/T 12457-90 (salt assay method), ZB X 66038 (amino nitrogen assay method), GB/T5009.5 (protein determination) respectively.
Embodiment 5:
The description of a kind of big bamboo river Mucor bacterial strain is with embodiment 1.
As shown in Figure 1, a kind of big bamboo river Mucor bacterial strain is used for producing fast the rotten method of big bamboo river red bean, and it may further comprise the steps:
S1: pre-treatment: choose the 10kg soybean, soak the fixed soybean of elutriation, soak and soybean is carried out milled processed after washing in a pan; Filter out impurities after the grinding; Mashing off is carried out in the filter pulp of gained handle, carry out a slurry, crouching brain, squeezing behind the mashing off successively, draw the base processing, make the bean curd openpore;
S2: inoculation: press 0.3% of bean curd openpore is inoculated big bamboo river Mucor on the bean curd openpore spore suspension;
S3: primary fermentation, cool flower, rub hair with the hands: it is that 28 ℃, humidity are primary fermentation 48h under 98% the condition that inoculation is placed on temperature, carries out cold flower after the fermentation, rubs the hair processing with the hands;
S4: batching: the batching of adding following component and weight ratio: salt 13, and add an amount of spices that comprises red chilly powder, ginger powder, garlic powder at least;
S5: packing, secondary fermentation: after batching was accomplished, the disposable branch bottle of packing into vacuumized, under field conditions (factors), secondary fermentation 40 days, when the amino acid nitrogen content that records reached 0.42g/100g, fermented bean curd was ripe, gets product.
Among the present invention the moisture of fermented bean curd in the fermenting process, salt content, amino nitrogen content, water-soluble protein content etc. are measured according to GB 5009.3 (aquametry), GB/T 12457-90 (salt assay method), ZB X 66038 (amino nitrogen assay method), GB/T5009.5 (protein determination) respectively.
Sequence table
< 110>municipal river, Wanyuan food synthetic development corporation, Ltd.
< 120>a kind of big bamboo river Mucor bacterial strain and being used for is produced the rotten method of big bamboo river red bean fast
<160>1
<210>1
<211>1652
<212>DNA
< 213>Mucor (Mucor)
<400>1
GACTGTTGCC?AGTCCTAACC?TACTGATCCC?ATATGCTCAC?TATAACCATT?CAATCGGTAG 60
TAGCGACGGG?CGGTGTGTAC?AAAGGGCAGG?GACGTAATCA?ACGCAAGCTG?ATGACTTGCG 120
CTTACTAGGA?ATTCCTCGTT?GAAGAGCAAT?AATTACAATG?CTCTATCCCC?AGCACGATGA 180
AGTTTCAAAA?GTTTACCCAG?ACCTTCCGGC?CAAGGTTATA?AACTCGCTGA?CTTCATCAGT 240
GTAGCGCGCG?TGCGGCCCAG?AACATCTAAG?GGCATCACAG?ACCTGTTATT?GCCTAAAACT 300
TCCTTCGGCT?TGAAGCCGAT?AGTCTCTCTA?AGAAGCCAGA?TAGATAAATC?TATTCACCAA 360
CTAAAAAGTT?GGCCTGCCTA?TTTAGCAGAA?TAAGGTCTCG?TTCGTTATCG?GAATTAACCA 420
GACAAATCAC?TCCACGAACT?AAGAACGGCC?ATGCACCACC?ACCCATAGAA?TCTAGAAAGA 480
GCTTTCAATC?TGTCAATCCT?TACTATGTCT?GGACCTGGTG?AGTTTCCCCG?TGTTGAGTCA 540
AATTAaGcCG?CAGGCTCCAC?TCCTGGTGGT?GCCCTtCcGT?CAATtCCtTT?AAGTTTCAGC 600
ctTGCGTCCC?ATACTCCCCC?cAGAaCCCaA?AAACTTTACT?TTCGCTAAGA?TGCTGAGCCA 660
GTCATAATAA?ACAGGCCCAA?TCTCTAGTCG?GCATAGTTTG?TGGTTAAGAC?TACGACGGTA 720
TCTAATCGTC?TTCGATcCCT?TAACTTTAGA?CCTTGATCAA?TGAAAACGTC?CTGGGTCAAA 780
TGCTTTCGCA?GTAGTTTGTC?TTCGGTCAAT?CCAAGAATTT?CACCTCTAGC?GACCAAATAC 840
AAATGCCCCC?AACCGTTTCT?ATTCATCATT?ACTCAAGTTC?CTGAACCAAC?GAAATAGGGA 900
CTAGAGTCAT?ATTTCATTAT?TCCATGCTAA?CACATTCAAG?CTTGAAAGCC?TGCTTTAAAC 960
ACTCTGATTT?GCTCATGGTA?ATCATTTGGC?TAGAGACTAT?AGgCGACCGA?AGCCACCCAT 1020
AGCATAACCA?AATACAAAAG?CCTCGGCAGA?AGCGAGCTTG?ATCAATGAAG?ACCAGGCCAC 1080
CTCGCCTAAA?GGCTAAAGTT?TGACTACGGA?CGTTTTAACT?GCAACAACTT?TAATATACGC 1140
TATTGGAGCT?GGAATTACCG?CGGCTGCTGG?CACCAGACTT?GCCCTCCAAT?TGATCCTCGT 1200
TAAGGGATTT?AAATTGTACT?CATTCCAATT?GCAAGACCTT?AAAGGCCCTG?CATTGTTATT 1260
TATTGTCACT?ACCTCACCAT?GTCGGTATTG?GGTAATTTGC?GCGCCTGCTG?CCTTCCTTGG 1320
ATGTGGTAGC?CGTTTCTCAG?GCTCCCTCTC?CGGAATCGAA?CCCTAATTCC?CCGTTACCCG 1380
TTGTAGGCAT?TGTAAGCCTC?TATCTTACAA?TCTCAACCAT?GATAGGGCAG?AAAATCGAGT 1440
GGACCGTCGC?CAGCACAAGG?CCATGCGATC?CGCTTAATTA?TTATGAATCA?CCAAGGGAAA 1500
CTGGTTTTAC?CCAGCGTTGG?CTTTATCTAA?TAAGTGCACC?CCTTCCGAAG?TCAGGGCTTT 1560
TTTGCATGTA?TTAGCTCTAG?AATTACCACG?GTTATCCAAG?TAGTAAAGAA?TATGTCACGT 1620
AGATCATAAC?TGATTTAATG?AGCCATTCGC?AG 1652
Claims (2)
1. big bamboo river Mucor bacterial strain, it is characterized in that: described big bamboo river Mucor belongs to the graceful bacterial classification of Mucor, and this bacterial classification is in China's typical culture collection center preservation, and preserving number is CCTCC No:M2012179; The colony characteristics of this bacterial classification is described below: mycelia slightly grows, colony diameter 1～7cm, and height 13～15mm, the bacterium colony quality is loose, and outward appearance is dry, and is opaque, presents white fine hair shape;
The bacterium colony individual morphology characteristic of this bacterial classification is described below: white mycelium; Stolon and underdeveloped rhizoid are arranged; Vegetative hyphae is infiltrated 1.5～2.0 mm in the nutrient agar; The aerial hyphae extensive widespread stretches, and occurs being chlamydospore avette, elliposoidal, aerial hyphae diameter 8～19 μ m when old and feeble; Sporangiophore diameter 12～20 μ m, proximal portion has branch, is single axle, and sporocyst is all given birth on each branch and major branch top; Described sporocyst is spherical in shape, and diameter is 63～91 μ m, and look shallow when tenderer, and smooth surface, color depth when aging, and coarse needle prick shape protuberate is arranged, last cracked spore and the cystospore of discharging of cyst wall exposes columella; Described columella is avette, foreign plow-shape, smooth surface, and individual difference in size is bigger, is (43～65) μ m * (24～46) μ m; Described sporangiospore is spherical in shape, diameter 7～10 μ m;
Described big bamboo river Mucor bacterial strain has following molecular biological characteristics: the sequence of big bamboo river Mucor bacterial strain 18S rDNA, and length overall 1652bp, its sequence is following:
GACTGTTGCC?AGTCCTAACC?TACTGATCCC?ATATGCTCAC?TATAACCATT?CAATCGGTAG 60
TAGCGACGGG?CGGTGTGTAC?AAAGGGCAGG?GACGTAATCA?ACGCAAGCTG?ATGACTTGCG 120
CTTACTAGGA?ATTCCTCGTT?GAAGAGCAAT?AATTACAATG?CTCTATCCCC?AGCACGATGA 180
AGTTTCAAAA?GTTTACCCAG?ACCTTCCGGC?CAAGGTTATA?AACTCGCTGA?CTTCATCAGT 240
GTAGCGCGCG?TGCGGCCCAG?AACATCTAAG?GGCATCACAG?ACCTGTTATT?GCCTAAAACT 300
TCCTTCGGCT?TGAAGCCGAT?AGTCTCTCTA?AGAAGCCAGA?TAGATAAATC?TATTCACCAA 360
CTAAAAAGTT?GGCCTGCCTA?TTTAGCAGAA?TAAGGTCTCG?TTCGTTATCG?GAATTAACCA 420
GACAAATCAC?TCCACGAACT?AAGAACGGCC?ATGCACCACC?ACCCATAGAA?TCTAGAAAGA 480
GCTTTCAATC?TGTCAATCCT?TACTATGTCT?GGACCTGGTG?AGTTTCCCCG?TGTTGAGTCA 540
AATTAaGcCG?CAGGCTCCAC?TCCTGGTGGT?GCCCTtCcGT?CAATtCCtTT?AAGTTTCAGC 600
ctTGCGTCCC?ATACTCCCCC?cAGAaCCCaA?AAACTTTACT?TTCGCTAAGA?TGCTGAGCCA 660
GTCATAATAA?ACAGGCCCAA?TCTCTAGTCG?GCATAGTTTG?TGGTTAAGAC?TACGACGGTA 720
TCTAATCGTC?TTCGATcCCT?TAACTTTAGA?CCTTGATCAA?TGAAAACGTC?CTGGGTCAAA 780
TGCTTTCGCA?GTAGTTTGTC?TTCGGTCAAT?CCAAGAATTT?CACCTCTAGC?GACCAAATAC 840
AAATGCCCCC?AACCGTTTCT?ATTCATCATT?ACTCAAGTTC?CTGAACCAAC?GAAATAGGGA 900
CTAGAGTCAT?ATTTCATTAT?TCCATGCTAA?CACATTCAAG?CTTGAAAGCC?TGCTTTAAAC 960
ACTCTGATTT?GCTCATGGTA?ATCATTTGGC?TAGAGACTAT?AGgCGACCGA?AGCCACCCAT 1020
AGCATAACCA?AATACAAAAG?CCTCGGCAGA?AGCGAGCTTG?ATCAATGAAG?ACCAGGCCAC 1080
CTCGCCTAAA?GGCTAAAGTT?TGACTACGGA?CGTTTTAACT?GCAACAACTT?TAATATACGC 1140
TATTGGAGCT?GGAATTACCG?CGGCTGCTGG?CACCAGACTT?GCCCTCCAAT?TGATCCTCGT 1200
TAAGGGATTT?AAATTGTACT?CATTCCAATT?GCAAGACCTT?AAAGGCCCTG?CATTGTTATT 1260
TATTGTCACT?ACCTCACCAT?GTCGGTATTG?GGTAATTTGC?GCGCCTGCTG?CCTTCCTTGG 1320
ATGTGGTAGC?CGTTTCTCAG?GCTCCCTCTC?CGGAATCGAA?CCCTAATTCC?CCGTTACCCG 1380
TTGTAGGCAT?TGTAAGCCTC?TATCTTACAA?TCTCAACCAT?GATAGGGCAG?AAAATCGAGT 1440
GGACCGTCGC?CAGCACAAGG?CCATGCGATC?CGCTTAATTA?TTATGAATCA?CCAAGGGAAA 1500
CTGGTTTTAC?CCAGCGTTGG?CTTTATCTAA?TAAGTGCACC?CCTTCCGAAG?TCAGGGCTTT 1560
TTTGCATGTA?TTAGCTCTAG?AATTACCACG?GTTATCCAAG?TAGTAAAGAA?TATGTCACGT 1620
AGATCATAAC?TGATTTAATG?AGCCATTCGC?AG 1652。
2. a big bamboo river Mucor bacterial strain is used for producing fast the rotten method of big bamboo river red bean, and it is characterized in that: it may further comprise the steps:
S1: pre-treatment: choose a certain amount of soybean, soak the fixed soybean of elutriation, soak and soybean is carried out milled processed after washing in a pan; Filter out impurities after the grinding; Mashing off is carried out in the filter pulp of gained handle, carry out a slurry, crouching brain, squeezing behind the mashing off successively, draw the base processing, make the bean curd openpore;
S2: inoculation: press 0.2～0.4% of bean curd openpore is inoculated big bamboo river Mucor on the bean curd openpore spore suspension;
S3: primary fermentation, cool flower, rub hair with the hands: it is that 25～30 ℃, humidity are primary fermentation 40～48h under 80～98% the condition that inoculation is placed on temperature, carries out cold flower after the fermentation, rubs the hair processing with the hands;
S4: batching: the batching of adding following component and weight ratio: salt 11～13, alcohol 8～11, and add an amount of spices that comprises red chilly powder, ginger powder, garlic powder at least;
S5: packing, secondary fermentation: after batching was accomplished, the disposable branch bottle of packing into vacuumized, under field conditions (factors), secondary fermentation 40～45 days, when the amino acid nitrogen content that records reached 0.42g/100g, fermented bean curd was ripe, gets product.
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| CN103431064A (en) * | 2013-09-08 | 2013-12-11 | 徐慧敏 | Production method of ottelia alismoides fermented bean curd |
| CN112251361A (en) * | 2020-09-07 | 2021-01-22 | 广州市致美斋酱园有限公司 | Mucor strain and application thereof, mucor preparation, nanru and preparation method thereof |
| CN112375690A (en) * | 2020-11-18 | 2021-02-19 | 成都国酿食品股份有限公司 | Low-white-spot-rate mucor fermented bean curd and application thereof |
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| CN103431064A (en) * | 2013-09-08 | 2013-12-11 | 徐慧敏 | Production method of ottelia alismoides fermented bean curd |
| CN103431064B (en) * | 2013-09-08 | 2014-11-26 | 南陵县皖南野生葛研究所 | Production method of ottelia alismoides fermented bean curd |
| CN112251361A (en) * | 2020-09-07 | 2021-01-22 | 广州市致美斋酱园有限公司 | Mucor strain and application thereof, mucor preparation, nanru and preparation method thereof |
| CN112375690A (en) * | 2020-11-18 | 2021-02-19 | 成都国酿食品股份有限公司 | Low-white-spot-rate mucor fermented bean curd and application thereof |
| CN112375690B (en) * | 2020-11-18 | 2023-10-03 | 成都国酿食品股份有限公司 | Mucor preserved beancurd with low white point rate and application thereof |
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