CN102816703B - Wutongqiao Mucor flavus and production method of fermented bean curd - Google Patents
Wutongqiao Mucor flavus and production method of fermented bean curd Download PDFInfo
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- CN102816703B CN102816703B CN2012102130956A CN201210213095A CN102816703B CN 102816703 B CN102816703 B CN 102816703B CN 2012102130956 A CN2012102130956 A CN 2012102130956A CN 201210213095 A CN201210213095 A CN 201210213095A CN 102816703 B CN102816703 B CN 102816703B
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Abstract
The invention discloses Mucor flavus, which is Wutongqiao Mucor flavus Bain. ''W.D-1'' collected in China Center for Type Culture Collection with the collection number being CCTCC NO:M2012075. The invention also discloses a method for preparing fermented bean curd by the utilization of the Mucor flavus and the fermented bean curd prepared. The Wuqiaotong Mucor flavus Bain. ''W.D-1'' with its collection number of CCTCC NO:M2012075 can be utilized to produce the fermented bean curd all year round. In addition, the fermented bean curd prepared is creamy yellow and bright in color, has a mellow, quaint and unique local flavor, is fresh and tasty, has rich nutrients, has high content of amino acid, and has a good market application prospect.
Description
Technical field
The present invention relates to a strain yellow mucor bacterial strain and the application in soy cheese is produced thereof, belong to the fermentation field.
Background technology
Soy cheese is the traditional tempeh of China, existing history in thousand.Five-way bridge soy cheese is Leshan, Sichuan Province Wutongqiao District special product, has begun large-scale production in the period of ruling together clearly, and " source, Dechang sauce and pickle shop factory " is a maximum family.Five-way bridge soy cheese with its aromatic flavour, with fragrance striking the nose, enjoy endless aftertastes celebratedly, have the saying of " gold in the fermented bean curd ", be put into china national geography sign protection product in 2011.
The special geographic climate in five-way bridge area, long soy cheese production history, the unique microorganism species that makes this area form to be conducive to the soy cheese fermentation makes the soy cheese excellent quality of producing and unique local flavor.
1938; (present five-way bridge Dechang, Sichuan Province sauce and pickle shop, source factory) separation and purification has first obtained " Chinese five-way bridge Mucor " to scientists older generation such as the Yellow Sea of China chemical industry research Fang Xinfang of society in " garden, Dechang " workshop; and be published in " Huanghai Sea " magazine fourth phase then; caused the sensation of world microorganism educational circles; therefore source, five-way bridge Dechang soy cheese also goes abroad, and is called " Chinese butter " by the foreigner.Behind the New China was founded in l949, the Chinese Academy of Sciences is " AS3-25 standard Mucor " with this rebaptism, become the general bacterial classification of soy cheese industry, this bacterial classification has special pure perfume (or spice), and is edible, the lint of its shape such as young goose, lousiness is grown on the fermented bean curd piece of fermentation upright and give birth to, branch not, lousiness length day 8--10 centimetre, the longest reaches 12 centimeters.
Except five-way bridge Mucor, sufu fermentation bacterial strain commonly used has fermented bean curd Mucor (Mucor sufu), Lu Shi Mucor (Mucor Rouxianus), Mucor racemosus (Mucor racemosus) or zhizopchin (Rhizopus chinensis).The report for preparing soy cheese with yellow mucor is rarely found, people such as rarely seen monarch Yin Li disclose to utilize and have added workshop from the Heilungkiang fermented bean curd and separate the report (" oxidation-resistance of yellow mucor fermented bean curd " that the low temperature yellow mucor prepares soy cheese had a liking for that obtains, the nutrient health New Observer, 02 phase in 2006; " variation of main component in the yellow mucor sufu fermentation process ", foodstuffs industry science and technology, 09 phase in 2006; " yellow mucor fermented bean curd Study on anti-oxidative ability ", food and machinery, 05 phase in 2007; " microorganism identification of low temperature fermentation production of preserved beancurd bacterium ", food science and technology, 05 phase in 2009), only at the normal growth of ability below 15 ℃, normal temperature is difficult to normal growth to this yellow mucor, under the natural condition, only can be used for producing soy cheese season in spring and autumn in Heilungkiang, perhaps need the Artificial Control temperature, cause the production cost height, industrial application value is little.
Summary of the invention
The invention provides a kind of new yellow mucor and prepare the method for soy cheese.
Yellow mucor of the present invention is the five-way bridge yellow mucor Mucor flavus Bain. " W.D-1 " of the preserving number by China's typical culture collection center preservation: M2012075.
Described five-way bridge yellow mucor bacterial strain is that contriver's separation and purification on the big production blank of fermented bean curd of five-way bridge Dechang, Leshan, Sichuan Province sauce and pickle shop, source factory obtains.
Five-way bridge yellow mucor " W.D-1 " (Mucor flavus Bain. " W.D-1 ") is deposited in Chinese typical culture collection center (CCTCC) on March 10th, 2012, and preserving number is CCTCC:M2012075.
The present invention also provides the method for utilizing above-mentioned yellow mucor to produce soy cheese, comprises the steps:
(1) is inoculated on the preserved beancurd white blank with 0.3% ratio of the preserved beancurd white blank weight five-way bridge yellow mucor Mucor flavus Bain. " W.D-1 " with preserving number: M2012075;
(2) in relative humidity 80% ~ 95%, cultivated 55 ~ 65 hours down, make blank for 15 ~ 25 ℃;
(3) get blank, add salt, bottling, normal temperature fermentation 6 months namely obtains finished product.
Wherein, the add-on of described step (3) salt is 7 ~ 11% of preserved beancurd white blank weight.
During described step (3) bottling, also add the cooking wine that is no more than preserved beancurd white blank weight 10%, wherein, cooking wine makes with soaking in Chinese liquor condiment and/or natural plant spice, and used condiment and/or natural plant spice can need be adjusted because of taste.
Condiment, refer to increase the color of dish, promote appetite, the complementary food that is of value to HUMAN HEALTH, condiment commonly used is salty, sweet, sour, peppery, bright, bitter taste, as, salt, soy sauce, sugar, honey, rock sugar, vinegar, tomato-sauce, monosodium glutamate, chickens' extract, peeled shrimp, oyster sauce, shrimp sauce, fish sauce; Natural plant spice, it is the general name that a class can present the plant perfume of various perfume (or spice), suffering, smell such as spicy, bitter sweet to food, be mainly used in tarting up for food, as, pepper, cloves, sesame, Chinese cassia tree, cassia bark, Chinese prickly ash, Semen Myristicae, fennel, dried orange peel, capsicum, garlic, onion, ginger, Elettaria cardamomum (L.) Maton.
After yellow mucor of the present invention is inoculated on the openpore, at 15 ~ 25 ℃ of following well-growns, when summer, external temperature was too high, only need be by ventilated mode, can allow yellow mucor normal growth on openpore, in other words, prepare soy cheese with yellow mucor of the present invention, but whole year production, and the soy cheese color and luster yellow fraction that makes is beautiful, local flavor is mellow, simple and unsophisticated, unique, bright perfume is good to eat, nutritious, aminoacids content is high, has better market prospect.
Obviously, according to foregoing of the present invention, according to ordinary skill knowledge and the customary means of this area, not breaking away under the above-mentioned basic fundamental thought of the present invention prerequisite, can also make modification, replacement or the change of other various ways.
The embodiment of form is described in further detail foregoing of the present invention again by the following examples.But this should be interpreted as that the scope of the above-mentioned theme of the present invention only limits to following example.All technology that realizes based on foregoing of the present invention all belong to scope of the present invention.
Five-way bridge yellow mucor of the present invention " W.D-1 " (Mucor flavus Bain. " W.D-1 ") is deposited in Chinese typical culture collection center (CCTCC) on March 10th, 2012, and preserving number is CCTCC:M2012075.
Embodiment
The identification mark of embodiment 1 yellow mucor of the present invention
Five-way bridge yellow mucor provided by the invention " W.D-1 " (Mucor flavus Bain. " W.D-1 ") is separation screening from the big production blank of fermented bean curd, and purifying obtains, and its identification mark is as follows:
Colony characteristics: comprehensive Mucor substratum (SMA) growth 5 days, colony diameter reached 9cm, highly reached more than the 1.5mm middle part olive brown, white all around.Bacterium colony light tan on the PDA substratum.
Morphological features: sporangiophore is light yellow, diameter 10-25 μ m, can reach 35 μ m, a wide base portion is arranged and be close to the sporocyst place and narrow down, how smooth, branch not originally, cultivate and the dummy shaft branch occurs on main shaft top after several days, the bifurcation of being everlasting has a barrier film, and other positions, aging back also can form barrier film, shrink below the sporocyst of topmost; White during the sporocyst prematurity, after shoal tawny to or husky yellow, diameter 25-60 μ m when not breaking, the sporocyst diameter can reach 175 μ m; Columella obovate, oval to nearly pyriform can reach 100 * 80 μ m; The sporangiospore ellipse is to subcircular, 8-15 * 5-10 μ m.
Growth temperature: 5-20 ℃, 15-20 ℃ of optimum growth temperatures.Growth temperature is the growth temperature of culture medium culturing herein.
The preparation method of embodiment 2 fermented bean curd of the present invention
(1) is inoculated on the preserved beancurd white blank with 0.3% ratio of the preserved beancurd white blank weight five-way bridge yellow mucor Mucor flavus Bain. " W.D-1 " with preserving number: M2012075;
(2) cultivated 65 hours down for 80%, 15 ℃ in relative humidity, make blank;
(3) get blank, add the salt of preserved beancurd white blank weight 7%, bottling, normal temperature fermentation 6 months namely obtains finished product.
The preparation method of embodiment 3 fermented bean curd of the present invention
(1) is inoculated on the preserved beancurd white blank with 0.3% ratio of the preserved beancurd white blank weight five-way bridge yellow mucor Mucor flavus Bain. " W.D-1 " with preserving number: M2012075;
(2) cultivated 55 hours down for 95%, 25 ℃ in relative humidity, make blank;
(3) get blank, add the salt of preserved beancurd white blank weight 11%, bottling, normal temperature fermentation 6 months namely obtains finished product.
The preparation method of embodiment 4 fermented bean curd of the present invention
(1) is inoculated on the preserved beancurd white blank with 0.3% ratio of the preserved beancurd white blank weight five-way bridge yellow mucor Mucor flavus Bain. " W.D-1 " with preserving number: M2012075;
(2) cultivated 60 hours down for 90%, 20 ℃ in relative humidity, make blank;
(3) get blank, add the salt of preserved beancurd white blank weight 9%, bottling, normal temperature fermentation 6 months namely obtains finished product.
The preparation method of embodiment 5 fermented bean curd of the present invention
(1) is inoculated on the preserved beancurd white blank with 0.3% ratio of the preserved beancurd white blank weight five-way bridge yellow mucor Mucor flavus Bain. " W.D-1 " with preserving number: M2012075;
(2) cultivated 65 hours down for 80%, 15 ℃ in relative humidity, make blank;
(3) get blank, the salt that adds preserved beancurd white blank weight 7%, (cooking wine is with the mixture in natural flavoring agent such as Kou Mao, white calabash green pepper, cloves, bar osmanthus or wherein a kind of to add the cooking wine of preserved beancurd white blank weight 10% simultaneously, with condiment such as peeled shrimp, rock sugar, with 60 the degree liquor fully flood form), bottling, normal temperature fermentation 6 months namely obtains finished product.
The preparation method of embodiment 6 fermented bean curd of the present invention
(1) is inoculated on the preserved beancurd white blank with 0.3% ratio of the preserved beancurd white blank weight five-way bridge yellow mucor Mucor flavus Bain. " W.D-1 " with preserving number: M2012075;
(2) cultivated 55 hours down for 95%, 20 ℃ in relative humidity, make blank;
(3) get blank, the salt that adds preserved beancurd white blank weight 11%, (cooking wine is with the mixture in natural flavoring agent such as Kou Mao, white calabash green pepper, cloves, bar osmanthus or wherein a kind of to add the cooking wine of preserved beancurd white blank weight 10% simultaneously, with condiment such as peeled shrimp, rock sugar, with 60 the degree liquor fully flood form), bottling, normal temperature fermentation 6 months namely obtains finished product.
The preparation method of embodiment 7 fermented bean curd of the present invention
(1) is inoculated on the preserved beancurd white blank with 0.3% ratio of the preserved beancurd white blank weight five-way bridge yellow mucor Mucor flavus Bain. " W.D-1 " with preserving number: M2012075;
(2) cultivated 60 hours down for 90%, 25 ℃ in relative humidity, make blank;
(3) get blank, the salt that adds preserved beancurd white blank weight 9%, (cooking wine is with the mixture in natural flavoring agent such as Kou Mao, white calabash green pepper, cloves, bar osmanthus or wherein a kind of to add the cooking wine of preserved beancurd white blank weight 10% simultaneously, with condiment such as peeled shrimp, rock sugar, with 60 the degree liquor fully flood form), bottling, normal temperature fermentation 6 months namely obtains finished product.
Beneficial effect of the present invention:
Prepare soy cheese with yellow mucor of the present invention, but whole year production, and do not produce toxin; Mycelia be light yellow, dense neat, soft full, be flocculence, can complete packet by the bean curd base, give fermented bean curd with gentle glutinous lubricated texture and complete kenel; The spore look shallow, has prozyme systems such as breeding fast, anti-assorted bacterium ability is strong, energy extracellular proteinase, lipase, generates peptide class and amino acid; Beautiful with the fermented bean curd color and luster yellow fraction that its fermentation is made, local flavor is mellow, simple and unsophisticated, unique, bright fragrant good to eat, nutritious, aminoacids content is high.
Through sensory test, the soy cheese color and luster of the present invention's preparation: the yellow fraction profit is bright, color and luster uniformity in the table; Flavour: delicious U.S., long, the degree of saltiness is agreeable to the taste; Smell: have the distinctive mellow fragrance of five-way bridge soy cheese; Quality: quality is soft, softization slag.
After testing, the physico-chemical property of soy cheese of the present invention is as shown in table 1:
The physico-chemical property of table 1 soy cheese of the present invention
| Project | Quality |
| Moisture (g/100g)≤ | 70.0 |
| Amino-acid nitrogen (in nitrogen)/(g/100g) 〉= | 0.60 |
| Water soluble protein/(g/100g) 〉= | 5.0 |
| Edible salt (in NaCl)/(g/100g)≤ | 11.0 |
To sum up, the fermented bean curd color and luster yellow fraction that yellow mucor of the present invention fermentation makes is beautiful, local flavor is mellow, simple and unsophisticated, unique, bright fragrant good to eat, nutritious, aminoacids content is high, under the natural condition, can produce throughout the year, prospects for commercial application is good.
Claims (1)
- A five-way bridge yellow mucor ( Mucor flavusBain.) " W.D-1 " is characterized in that: its preserving number is CCTCC:M2012075.2, a kind of method of producing soy cheese is characterized in that: comprise the steps:(1) with 0.3% ratio of preserved beancurd white blank weight with preserving number be CCTCC:M2012075 five-way bridge yellow mucor ( Mucor flavusBain.) " W.D-1 " is inoculated on the preserved beancurd white blank;(2) be 80% ~ 95% in relative humidity, temperature is 15 ~ 25 ℃ cultivated 55 ~ 65 hours down, made blank;(3) get blank, add salt, bottling, normal temperature fermentation 6 months namely obtains finished product.3, method according to claim 2 is characterized in that: the add-on of described step (3) salt is 7 ~ 11% of preserved beancurd white blank weight.4, method according to claim 2 is characterized in that: during described step (3) bottling, also add the cooking wine that is no more than preserved beancurd white blank weight 10%, wherein, cooking wine makes with soaking in Chinese liquor condiment.5, method according to claim 4 is characterized in that: described condiment is natural plant spice.6, the soy cheese of any described method preparation of claim 2 ~ 5.
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