CN103535634A - Low-salt and multi-strain segmented fermentation process for fermented soya beans - Google Patents
Low-salt and multi-strain segmented fermentation process for fermented soya beans Download PDFInfo
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- CN103535634A CN103535634A CN201310514626.XA CN201310514626A CN103535634A CN 103535634 A CN103535634 A CN 103535634A CN 201310514626 A CN201310514626 A CN 201310514626A CN 103535634 A CN103535634 A CN 103535634A
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- 244000068988 Glycine max Species 0.000 title claims abstract description 74
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 74
- 238000000855 fermentation Methods 0.000 title claims abstract description 43
- 230000004151 fermentation Effects 0.000 title claims abstract description 43
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 14
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000011081 inoculation Methods 0.000 claims description 10
- 230000001580 bacterial effect Effects 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 8
- 241000235395 Mucor Species 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 238000002255 vaccination Methods 0.000 claims description 6
- 241000235017 Zygosaccharomyces Species 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 239000001390 capsicum minimum Substances 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 2
- 240000006927 Foeniculum vulgare Species 0.000 claims 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims 1
- 235000007265 Myrrhis odorata Nutrition 0.000 claims 1
- 240000004760 Pimpinella anisum Species 0.000 claims 1
- 235000012550 Pimpinella anisum Nutrition 0.000 claims 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims 1
- 235000013923 monosodium glutamate Nutrition 0.000 claims 1
- 239000004223 monosodium glutamate Substances 0.000 claims 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 12
- 150000001413 amino acids Chemical class 0.000 abstract description 6
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 244000005700 microbiome Species 0.000 abstract description 4
- 150000002148 esters Chemical class 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 abstract description 2
- 238000004904 shortening Methods 0.000 abstract description 2
- 239000007858 starting material Substances 0.000 abstract 4
- 239000000796 flavoring agent Substances 0.000 abstract 3
- 235000019634 flavors Nutrition 0.000 abstract 3
- 108091005804 Peptidases Proteins 0.000 abstract 1
- 239000004365 Protease Substances 0.000 abstract 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract 1
- 241000235033 Zygosaccharomyces rouxii Species 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000009413 insulation Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241000228212 Aspergillus Species 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a low-salt and multi-strain segmented fermentation process for fermented soya beans. The low-salt and multi-strain segmented fermentation process comprises the following steps: selecting soy beans; immersing; cooking; inoculating and carrying out starter propagation; carrying out primary fermentation; inoculating a yeast and carrying out secondary fermentation to obtain a finished product. With the adoption of the low-salt and multi-strain segmented fermentation process, a process method for carrying out segmented fermentation after the starter propagation and adding microorganisms to increase the aroma is applied to the fermentation production of the fermented soya bean; pure strains are used for carrying out the starter propagation so as to improve the protease activity of a bean starter; the salt-free health-insulation fermentation is used for improving the content of amino acid nitrogen and shortening the time spent on the primary fermentation; in the secondary fermentation process, zygosaccharomyces rouxii is added to increase the aroma of the fermented soya beans and shorten the secondary fermentation time; a product not only has the unique aroma of the fermented soya beans, but also has the rich mellow flavor, sauce flavor and ester flavor; the mass percentage of the amino acid nitrogen of the product reaches 0.81g/100g and the mass percentage of the salt of the product is about 8g/100g and is reduced by more than 47.78% when being compared with that of conventional fermented soya beans (more than 12%); the fermentation time lasts for 19 days and is shortened by 3-6 days.
Description
Technical field
The invention belongs to a kind of food processing technology, be specially many bacterial classifications of fermented soya bean less salt stepwise fermentation technique.
Background technology
Fermented soya bean are that to take soybean or soya bean be primary raw material, utilize the effect of Mucor, aspergillus or bacterialprotease, decomposing soya-bean protein matter, and while acquiring a certain degree, salt adding, with wine, the method such as dry, the vigor of inhibitory enzyme, delays sweat and makes.The kind of fermented soya bean is more, is divided into black curded beans and soya bean fermented soya beans, salted or other wise by processing raw material, and can be divided into salty fermented soya bean and Fermented Soybean to taste.
Fermented soya bean come from China, are a kind of traditional fermented food that soybean makes through microorganism fermentation as raw material of take, and according to the difference of koji microorganism used therefor, fermented soya bean can be divided into Mucor type fermented soya bean, aspergillus type fermented soya bean, head mold type fermented soya bean and bacteria type fermented soya bean.Current domestic Mucor type fermented soya bean mainly concentrate in the research of yeast-making technology, have shortened to a certain extent fermentation time, but shorten fermentation time, easily cause fragrance not enough.Traditional Mucor type fermented soya bean are open natural kojis, and not only the production cycle is grown (3～6 months), and saliferous rate high (more than 12%), have affected the production and selling of fermented soya bean.
Summary of the invention
The object of the invention is: a kind of many bacterial classifications of fermented soya bean less salt stepwise fermentation technique is provided.
In order to achieve the above object, the scheme adopting is:
Many bacterial classifications of fermented soya bean less salt stepwise fermentation technique, its preparation process is:
The first step: select beans
Choose good quality soybeans, remove bad beans;
Second: soak
First step gained soya bean is placed in to clear water to be soaked after 10-20 minute and picks up and drain;
The 3rd: boiling
By the boiling of second gained soya bean water, after soya bean is well-done, pick up naturally cooling at normal temperatures;
The 4th: inoculation koji
By the 3rd the pure bacterium of gained soya bean inoculation mucor, average every soya bean vaccination area is 3 ~ 5%, and normal temperature is preserved 60 hours;
The 5th step: primary fermentation
The 4th step gained soya bean is placed in to sterilized water and soaks 30 minutes, pick up afterwards and drain and pave, thickness is 1 ~ 3cm, and the covering of paper using or cloth is by its surface coverage, and normal temperature ventilates and keeps 10 days;
The 6th step: inoculation yeast after fermentation
The fermentation soya bean of the 5th step gained is added to Lu Shi Zygosaccharomyces bacterium and edible salt, and average every soya bean vaccination area was 1 ~ 2%, and adding edible salt mass percent is 8%, 25 ℃ of environment bottom fermentations 6 days;
The 7th step, finished product
Add auxiliary material and water to make fermented soya bean food the fermentation soya bean of the 6th step gained, its auxiliary material is capsicum, Chinese prickly ash, ginger, garlic.
Adopt the beneficial effect of such scheme to be: this fermented soya bean technology is applied to fermented soya bean fermenting and producing by the process of stepwise fermentation after koji and interpolation microorganism flavouring, adopt pure culture koji to improve the prolease activity of beans song, adopt salt-free heat-preservation fermentation to improve the content of amino-acid nitrogen and to shorten time of primary fermentation, in after fermentation, add the fragrance that Lu Shi Zygosaccharomyces improves fermented soya bean, the ferment time after shortening; Fermented soya bean by many bacterial classifications of less salt stepwise fermentation explained hereafter not only have the distinctive fragrance of fermented soya bean, and it is fragrant to have strong sweet-smelling, sauce perfume (or spice) and ester, product amino-acid state nitrogen content reaches 0.81g/100g, saliferous mass fraction is 8g/100g left and right, than traditional fermented soya bean (more than 12%), reduced more than 47.78%, fermentation time is 19d, has shortened 3-6d.Many bacterial classifications of this project less salt segmentation fermenting and producing fermented soya bean technology, easily controlled in each stage of technique, met the technical need that industrialization is produced, and made the modern production of fermented soya bean traditional fermented food possess Demonstration And Extension effect.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described.
Many bacterial classifications of less salt stepwise fermentation technique, its preparation process is:
The first step: select beans
Choose good quality soybeans, remove bad beans; The large soybean uniformly of the constituency grain of should trying one's best, by bad mould too small removal.
Second: soak
First step gained soya bean is placed in to clear water to be soaked after 10-20 minute and picks up and drain; Immersion process agitation as appropriate can shorten soak time.
The 3rd: boiling
By the boiling of second gained soya bean water, after soya bean is well-done, pick up naturally cooling at normal temperatures; Need to be airtight when cooling.
The 4th: inoculation koji
By the 3rd the pure bacterium of gained soya bean inoculation mucor, average every soya bean vaccination area is 3 ~ 5%, and normal temperature is preserved 60 hours; Number by soya bean during inoculation adds bacterial classification with Surface Contact area 3 ~ 5%, stirs, and notes airtightly during preservation, and prolease activity is 782.56 U/g with this understanding conventionally.
The 5th step: primary fermentation
The 4th step gained soya bean is placed in to sterilized water and soaks 30 minutes, pick up afterwards and drain and pave, thickness is 1 ~ 3cm, and the covering of paper using or cloth is by its surface coverage, and normal temperature ventilates and keeps 10 days; During immersion, need agitation as appropriate, whole dry process notices preventing that other bacterium from entering, and conventionally through this process amino-acid state nitrogen content, can reach 0.78g/100g.
The 6th step: inoculation yeast after fermentation
The fermentation soya bean of the 5th step gained is added to Lu Shi Zygosaccharomyces bacterium and edible salt, and average every soya bean vaccination area was 1 ~ 2%, and adding edible salt mass percent is 8%, 25 ℃ of environment bottom fermentations 6 days; Conventionally through this process amino-acid state nitrogen content, can reach 0.81g/100g
The 7th step, finished product
Add auxiliary material and water to make fermented soya bean food the fermentation soya bean of the 6th step gained, its auxiliary material is capsicum, Chinese prickly ash, ginger, garlic.
Claims (1)
1. many bacterial classifications of fermented soya bean less salt stepwise fermentation technique, is characterized in that: its preparation process is:
The first step: select beans
Choose good quality soybeans, remove bad beans;
Second: soak
First step gained soya bean is placed in to clear water to be soaked after 10-20 minute and picks up and drain;
The 3rd: boiling
By the boiling of second gained soya bean water, after soya bean is well-done, pick up naturally cooling at normal temperatures;
The 4th: inoculation koji
By the 3rd the pure bacterium of gained soya bean inoculation mucor, average every soya bean vaccination area is 3 ~ 5%, and normal temperature is preserved 60 hours;
The 5th step: primary fermentation
The 4th step gained soya bean is placed in to sterilized water and soaks 30 minutes, pick up afterwards and drain and pave, thickness is 1 ~ 3cm, and the covering of paper using or cloth is by its surface coverage, and normal temperature ventilates and keeps 10 days;
The 6th step: inoculation yeast after fermentation
The fermentation soya bean of the 5th step gained is added to Lu Shi Zygosaccharomyces bacterium and edible salt, and average every soya bean vaccination area was 1 ~ 2%, and adding edible salt mass percent is 8%, 25 ℃ of environment bottom fermentations 6 days;
The 7th step, finished product
Add auxiliary material and water to make fermented soya bean food the fermentation soya bean of the 6th step gained, its auxiliary material is capsicum, Chinese prickly ash, ginger, garlic; In the auxiliary material adding in the later stage, can also suitably add other spices such as fennel, anise, monosodium glutamate, spiceleaf.
Priority Applications (1)
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| CN201310514626.XA CN103535634A (en) | 2013-10-28 | 2013-10-28 | Low-salt and multi-strain segmented fermentation process for fermented soya beans |
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| CN201310514626.XA CN103535634A (en) | 2013-10-28 | 2013-10-28 | Low-salt and multi-strain segmented fermentation process for fermented soya beans |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932076A (en) * | 2014-04-25 | 2014-07-23 | 西南大学 | Rapid after-ripening method of salt-free mucor type fermented brown beans |
| CN104905159A (en) * | 2015-05-19 | 2015-09-16 | 瓮安县黄道江豆豉加工厂 | A lilium brownii and tea oil flavored lobster sauce and a processing method thereof |
| CN104982843A (en) * | 2015-07-17 | 2015-10-21 | 广西南岜仔科技有限公司 | Manufacturing method of lobster sauce |
| CN105192593A (en) * | 2015-08-18 | 2015-12-30 | 广东美味鲜调味食品有限公司 | Production technology for aspergillus oryzae type fermented soybeans |
| CN105285729A (en) * | 2015-11-23 | 2016-02-03 | 四川大学 | Fast after-ripening fermentation technology based on mucor fermented soybean characteristic flavor |
| CN106616370A (en) * | 2016-11-15 | 2017-05-10 | 安徽味仙食品有限公司 | Preparation method of beef black bean sauce |
| CN106666414A (en) * | 2016-11-15 | 2017-05-17 | 安徽味仙食品有限公司 | Preparation method for fermented soya bean sauce |
| CN107373379A (en) * | 2017-08-02 | 2017-11-24 | 杨昌团 | A kind of health care fermented soya bean and its processing method |
| CN107467518A (en) * | 2017-08-02 | 2017-12-15 | 杨昌团 | A kind of health care fermented soya bean and its processing method |
| CN108740792A (en) * | 2018-05-04 | 2018-11-06 | 贵州省铜仁市永进食品有限公司 | A kind of less salt fermented soya bean and preparation method thereof |
| CN108740791A (en) * | 2018-04-28 | 2018-11-06 | 贵州省铜仁市永进食品有限公司 | A kind of health care black bean sauce and preparation method thereof |
| CN112137025A (en) * | 2020-09-01 | 2020-12-29 | 武汉市老大姐酱品有限公司 | Preparation method of natto product and natto product prepared by same |
| CN112471418A (en) * | 2020-12-14 | 2021-03-12 | 成都市农林科学院 | Pre-fermentation method of fermented soybeans |
| CN115353983A (en) * | 2021-08-30 | 2022-11-18 | 西南大学 | ZR21 and DH06 of Zygosaccharomyces rouxii and method for producing quick-making fermented soybean using the same |
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- 2013-10-28 CN CN201310514626.XA patent/CN103535634A/en active Pending
Patent Citations (1)
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|---|---|---|---|---|
| CN102461847A (en) * | 2010-11-11 | 2012-05-23 | 袁珍虎 | Method for manufacturing flavor fermented blank bean |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932076B (en) * | 2014-04-25 | 2016-08-24 | 西南大学 | The method of the salt-free Mucor quick after-ripening of type fermented soya bean |
| CN103932076A (en) * | 2014-04-25 | 2014-07-23 | 西南大学 | Rapid after-ripening method of salt-free mucor type fermented brown beans |
| CN104905159B (en) * | 2015-05-19 | 2018-03-27 | 瓮安县黄道江豆豉加工厂 | A kind of lily bulb tea oil soya beans with distinctive flavour and its processing method |
| CN104905159A (en) * | 2015-05-19 | 2015-09-16 | 瓮安县黄道江豆豉加工厂 | A lilium brownii and tea oil flavored lobster sauce and a processing method thereof |
| CN104982843A (en) * | 2015-07-17 | 2015-10-21 | 广西南岜仔科技有限公司 | Manufacturing method of lobster sauce |
| CN105192593A (en) * | 2015-08-18 | 2015-12-30 | 广东美味鲜调味食品有限公司 | Production technology for aspergillus oryzae type fermented soybeans |
| CN105285729A (en) * | 2015-11-23 | 2016-02-03 | 四川大学 | Fast after-ripening fermentation technology based on mucor fermented soybean characteristic flavor |
| CN105285729B (en) * | 2015-11-23 | 2019-03-01 | 四川大学 | A kind of quick afterripening fermentation method based on Mucor type fermented soya bean characteristic flavor on basis |
| CN106616370A (en) * | 2016-11-15 | 2017-05-10 | 安徽味仙食品有限公司 | Preparation method of beef black bean sauce |
| CN106666414A (en) * | 2016-11-15 | 2017-05-17 | 安徽味仙食品有限公司 | Preparation method for fermented soya bean sauce |
| CN107373379A (en) * | 2017-08-02 | 2017-11-24 | 杨昌团 | A kind of health care fermented soya bean and its processing method |
| CN107467518A (en) * | 2017-08-02 | 2017-12-15 | 杨昌团 | A kind of health care fermented soya bean and its processing method |
| CN108740791A (en) * | 2018-04-28 | 2018-11-06 | 贵州省铜仁市永进食品有限公司 | A kind of health care black bean sauce and preparation method thereof |
| CN108740792A (en) * | 2018-05-04 | 2018-11-06 | 贵州省铜仁市永进食品有限公司 | A kind of less salt fermented soya bean and preparation method thereof |
| CN112137025A (en) * | 2020-09-01 | 2020-12-29 | 武汉市老大姐酱品有限公司 | Preparation method of natto product and natto product prepared by same |
| CN112471418A (en) * | 2020-12-14 | 2021-03-12 | 成都市农林科学院 | Pre-fermentation method of fermented soybeans |
| CN115353983A (en) * | 2021-08-30 | 2022-11-18 | 西南大学 | ZR21 and DH06 of Zygosaccharomyces rouxii and method for producing quick-making fermented soybean using the same |
| CN115353983B (en) * | 2021-08-30 | 2023-06-30 | 西南大学 | ZR21 of zygosaccharomyces rouxii and DH06 of Debaryomyces hansenii and method for preparing fermented soybean by using same |
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