CN104041727A - Fermented bean curd flavor-enhancing fermentation agent and preparation method thereof - Google Patents
Fermented bean curd flavor-enhancing fermentation agent and preparation method thereof Download PDFInfo
- Publication number
- CN104041727A CN104041727A CN201410231195.0A CN201410231195A CN104041727A CN 104041727 A CN104041727 A CN 104041727A CN 201410231195 A CN201410231195 A CN 201410231195A CN 104041727 A CN104041727 A CN 104041727A
- Authority
- CN
- China
- Prior art keywords
- leavening
- mucor
- strengthens
- fermented bean
- zymotic fluid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 135
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 238000000855 fermentation Methods 0.000 title claims abstract description 10
- 230000004151 fermentation Effects 0.000 title claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 97
- 235000019634 flavors Nutrition 0.000 claims abstract description 93
- 241000235395 Mucor Species 0.000 claims abstract description 62
- 150000001413 amino acids Chemical class 0.000 claims abstract description 14
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 13
- 239000012138 yeast extract Substances 0.000 claims abstract description 13
- 241000235527 Rhizopus Species 0.000 claims abstract description 5
- 239000012530 fluid Substances 0.000 claims description 47
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 29
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 29
- 241000908198 Actinomucor Species 0.000 claims description 28
- 241000235528 Rhizopus microsporus var. chinensis Species 0.000 claims description 28
- 239000001963 growth medium Substances 0.000 claims description 20
- 230000001580 bacterial effect Effects 0.000 claims description 19
- 238000009630 liquid culture Methods 0.000 claims description 14
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 239000002773 nucleotide Substances 0.000 claims description 4
- 125000003729 nucleotide group Chemical group 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 2
- 208000007976 Ketosis Diseases 0.000 claims description 2
- FLDFNEBHEXLZRX-DLQNOBSRSA-N Nystose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(O[C@@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 FLDFNEBHEXLZRX-DLQNOBSRSA-N 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 239000002131 composite material Substances 0.000 claims description 2
- 239000000706 filtrate Substances 0.000 claims description 2
- 238000013467 fragmentation Methods 0.000 claims description 2
- 238000006062 fragmentation reaction Methods 0.000 claims description 2
- 150000002584 ketoses Chemical class 0.000 claims description 2
- FLDFNEBHEXLZRX-UHFFFAOYSA-N nystose Natural products OC1C(O)C(CO)OC1(CO)OCC1(OCC2(OC3C(C(O)C(O)C(CO)O3)O)C(C(O)C(CO)O2)O)C(O)C(O)C(CO)O1 FLDFNEBHEXLZRX-UHFFFAOYSA-N 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 239000000126 substance Substances 0.000 abstract description 14
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 8
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 8
- 229920001184 polypeptide Polymers 0.000 abstract description 7
- 150000007523 nucleic acids Chemical class 0.000 abstract description 3
- 102000039446 nucleic acids Human genes 0.000 abstract description 3
- 108020004707 nucleic acids Proteins 0.000 abstract description 3
- 239000003795 chemical substances by application Substances 0.000 abstract 4
- MSWZFWKMSRAUBD-IVMDWMLBSA-N 2-amino-2-deoxy-D-glucopyranose Chemical compound N[C@H]1C(O)O[C@H](CO)[C@@H](O)[C@@H]1O MSWZFWKMSRAUBD-IVMDWMLBSA-N 0.000 abstract 1
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 abstract 1
- 229940107187 fructooligosaccharide Drugs 0.000 abstract 1
- 229960002442 glucosamine Drugs 0.000 abstract 1
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 18
- 230000002708 enhancing effect Effects 0.000 description 15
- -1 pectase Proteins 0.000 description 15
- YVBAUDVGOFCUSG-UHFFFAOYSA-N 2-pentylfuran Chemical compound CCCCCC1=CC=CO1 YVBAUDVGOFCUSG-UHFFFAOYSA-N 0.000 description 14
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 14
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 description 14
- FDPIMTJIUBPUKL-UHFFFAOYSA-N pentan-3-one Chemical compound CCC(=O)CC FDPIMTJIUBPUKL-UHFFFAOYSA-N 0.000 description 14
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 11
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 7
- AMQJEAYHLZJPGS-UHFFFAOYSA-N N-Pentanol Chemical compound CCCCCO AMQJEAYHLZJPGS-UHFFFAOYSA-N 0.000 description 7
- 150000001299 aldehydes Chemical class 0.000 description 7
- HCRBXQFHJMCTLF-UHFFFAOYSA-N ethyl 2-methylbutyrate Chemical compound CCOC(=O)C(C)CC HCRBXQFHJMCTLF-UHFFFAOYSA-N 0.000 description 7
- NZQMQVJXSRMTCJ-UHFFFAOYSA-N l-3-methylhexanoic acid Natural products CCCC(C)CC(O)=O NZQMQVJXSRMTCJ-UHFFFAOYSA-N 0.000 description 7
- GYHFUZHODSMOHU-UHFFFAOYSA-N nonanal Chemical compound CCCCCCCCC=O GYHFUZHODSMOHU-UHFFFAOYSA-N 0.000 description 7
- 239000000725 suspension Substances 0.000 description 6
- 150000002148 esters Chemical class 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 150000007513 acids Chemical class 0.000 description 4
- 150000001298 alcohols Chemical class 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 150000002240 furans Chemical class 0.000 description 4
- 150000002576 ketones Chemical class 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 125000003373 pyrazinyl group Chemical group 0.000 description 4
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 241000235526 Mucor racemosus Species 0.000 description 2
- HCRBXQFHJMCTLF-ZCFIWIBFSA-N ethyl (2r)-2-methylbutanoate Chemical compound CCOC(=O)[C@H](C)CC HCRBXQFHJMCTLF-ZCFIWIBFSA-N 0.000 description 2
- 239000010977 jade Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- DTUQWGWMVIHBKE-UHFFFAOYSA-N phenylacetaldehyde Chemical compound O=CCC1=CC=CC=C1 DTUQWGWMVIHBKE-UHFFFAOYSA-N 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000012744 reinforcing agent Substances 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- JCZPMGDSEAFWDY-SQOUGZDYSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanamide Chemical compound NC(=O)[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO JCZPMGDSEAFWDY-SQOUGZDYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 241001412225 Firmiana simplex Species 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- XBDQKXXYIPTUBI-UHFFFAOYSA-N Propionic acid Substances CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 108090000783 Renin Proteins 0.000 description 1
- 102100028255 Renin Human genes 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 240000005384 Rhizopus oryzae Species 0.000 description 1
- 235000013752 Rhizopus oryzae Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000003851 biochemical process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 239000001813 ethyl (2R)-2-methylbutanoate Substances 0.000 description 1
- 229940090910 ethyl 2-methylbutyrate Drugs 0.000 description 1
- 239000005454 flavour additive Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 229940100595 phenylacetaldehyde Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001523 saccharolytic effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 229960005137 succinic acid Drugs 0.000 description 1
- 235000013548 tempeh Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—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
Abstract
The invention discloses a fermented bean curd flavor-enhancing fermentation agent and a preparation method thereof. The flavor-enhancing fermentation agent is obtained by compounding a thallus crushed substance, a yeast extract and fructo-oligosaccharide, wherein the thallus crushed substance is a thallus crushed substance of mucor or rhizopus. The flavor-enhancing fermentation agent is low in cost, has high contents of polypeptides, amino acids, nucleic acid, glucosamine and other flavor substances, has no peculiar smell, is safe and edible, and is a good fermented bean curd flavor-enhancing fermentation agent.
Description
Technical field
The invention belongs to food processing field, relate to a kind of local flavor natural, that can effectively strengthen beancurd preserved flavour and strengthen leavening and preparation method thereof.
Background technology
Fermented bean curd is the traditional tempeh of China, has numerous in variety, unique flavor, flavour deliciousness, nutritious, lower-price characteristic, receives just gradually domestic and international consumer's concern and likes.At present, China's fermented bean curd has exported the countries and regions such as Southeast Asia, Japan and the U.S..American likens bean curd to " vegetalitas meat ", and European is called soya-bean milk in " vegetalitas milk ", and China once had people bean curd to be called to " without flesh and blood food ".U.S.'s " economy prediction " magazine even foretells that the most successful in Future Ten year what have market potential most is Chinese fermented bean curd.
Fermented bean curd is very delicious, thus large quantity research the flavor substance in fermented bean curd, also identify and evaluated the character of the physics and chemistry of fermented bean curd, and it has been carried out to subjective appreciation.Hau (Hau Yin Chung, 1999) descriptive organoleptic analysis has studied fermented bean curd volatile ingredient, utilizing instrument is to smell to visit device Gc-Ms-sniffing, result shows, first by elution out like most "Hami" melon, smell two second phthaleins, fruity shape, then be local flavor prune class, meat, rose fragrance, and found that the composition of preserved red beancurd characteristic flavor on basis is ethyl-3-propionic acid benzene, phenylacetaldehyde, 3-propionic aldehyde and ethyl-2-methyl butyrate etc.Physicochemical property and the organoleptic quality of having researched and analysed fermented bean curd through the tinkling of pieces of jade etc. (through the tinkling of pieces of jade etc., 2004), result of study shows, evaluates fermented bean curd quality application KPCA to analyze, and can show certain objectivity result.A large amount of Research Literature reports show, most of protein among raw material is because the effect of microorganism has been hydrolyzed into micromolecular polypeptide, but having confirmed polypeptide, experimental study has different physiological roles, and a part wherein also has very important impact (KierSetal, 2000 through experimental study Analysis deterrmination for the local flavor polypeptide of fermented bean curd; DesPortesetal, 2000; Shinetal, 2001).
Fermented bean curd is a kind of processed soybean food of secondary operations, conventionally fermented bean curd is mainly by fermenting with mucor, comprise fermented bean curd Mucor (Mucor sufu), Lu Shi Mucor (Mucor Rouxianus), Mucor racemosus (Mucor racemosus), also has rhizopus, as rhizopus chinensis (Rhizopus chinensis) etc.The general process-cycle is about the 10-12 month.
The product confrontation fermented bean curd of Mucor (mucor) and important, it can also can generate a small amount of ethanol by starch saccharification, produces protease, has the ability of decomposing soya-bean protein.The multiplex Mucor of China is cooked fermented bean curd, fermented soya bean, forms distinct Chinese characteristics food.Many Mucors can produce oxalic acid, lactic acid, butanedioic acid and glycerine etc., and some Mucors can produce lipase, pectase, renin etc.In fermented bean curd, conventional Mucor mainly contains Mucor wutungkiao (M. wutong qiao), fermented bean curd Mucor (Mucor sufu) and graceful actinomucor (Actinomucor elegaus).
Head mold (Rhizopus), its amylase activity is very strong, is conventional saccharolytic in brewery industry.Head mold can be produced the organic acid such as fumaric acid, lactic acid, can also produce the Ester of armaticity.Head mold is also that the important mushroom China that transforms steroid utilizes head mold starch saccharification (being A Mingnuofa) to produce alcohol the earliest.In fermented bean curd, mainly utilize the abundant enzyme system of head mold.The head mold in close relations with biotechnology mainly contains bread mold, rhizopus chinensis and Rhizopus oryzae.
Summary of the invention
The present invention creatively makes Mucor and head mold bacterial cell disruption under given conditions, abundant intracellular organic matter is dissolved, then the bacterial cell disruption liquid obtaining is necessarily processed, in addition yeast extract carries out compositely, and the local flavor that obtains containing a large amount of flavor substances strengthens leavening.This local flavor enhancing leavening cost is low, and the flavor substance content such as polypeptide, amino acid, nucleic acid, aminoglucose are high, and free from extraneous odour, safe, edible, is that a kind of good rotten dairy food-like flavour strengthens leavening.Therefore, the object of the present invention is to provide a kind of local flavor natural, that can effectively strengthen beancurd preserved flavour to strengthen leavening and preparation method thereof.
The object of the present invention is achieved like this:
A kind of beancurd preserved flavour strengthens leavening, and described local flavor strengthens leavening and forms by bacterial cell disruption thing, yeast extract and FOS are composite, and described bacterial cell disruption thing is the bacterial cell disruption thing of Mucor and head mold.
Preferably, beancurd preserved flavour as above strengthens leavening, and wherein said Mucor is Mucor wutungkiao CICC40854 and/or graceful actinomucor CICC3093.
Preferably, beancurd preserved flavour as above strengthens leavening, and wherein said head mold is rhizopus chinensis CICC3091.
Above-mentioned beancurd preserved flavour strengthens a preparation method for leavening, and the method comprises the steps:
(1) in liquid culture medium, carry out respectively Mucor and head mold and cultivate, the Mucor zymotic fluid after cultivating is mixed with root arrhizus fermentation liquid, obtain containing Mucor and the mycelial zymotic fluid of head mold;
(2) Mucor, rhizopus filament in step (1) gained zymotic fluid are carried out to fragmentation, obtain the mixed liquor of the broken thing of mycetome, then add 1% ~ 5%(w/v) yeast extract, vacuum freeze drying;
(3) in the dry thing of step (2) gained, add 1% ~ 5%(w/w) FOS, obtain beancurd preserved flavour and strengthen leavening.
Preferably, beancurd preserved flavour as above strengthens the preparation method of leavening, and wherein in step (1), the condition of culture of Mucor is: fermented bean drink liquid culture medium, and 26 ~ 28 DEG C of cultivation temperature, rotating speed is 150 ~ 200r/min, time 35 ~ 55h; The condition of culture of head mold is: fermented bean drink liquid culture medium, and 30 ~ 34 DEG C of cultivation temperature, rotating speed is 150 ~ 200r/min, time 5 ~ 7d.
Preferably, beancurd preserved flavour as above strengthens the preparation method of leavening, wherein the Mucor described in step (1) is Mucor wutungkiao CICC40854 and graceful actinomucor CICC3093, described head mold is rhizopus chinensis CICC3091, described containing Mucor and the mycelial zymotic fluid of head mold be by Mucor wutungkiao CICC40854 zymotic fluid, graceful actinomucor CICC3093 zymotic fluid and rhizopus chinensis CICC3091 zymotic fluid according to (1-3): (1-2): 1 volume ratio mixes.
Further preferably, beancurd preserved flavour as above strengthens the preparation method of leavening, the consisting of of wherein said fermented bean drink liquid culture medium: 4 ~ 5 ° of Be' fermented bean drink 1000mL, soluble starch 20g, KH
2pO
41g, MgSO
4.7H
2o 0.5g, (NH
4)
2sO
40.5g, pH value 6.5 ~ 7.0.
Again preferably, beancurd preserved flavour as above strengthens the preparation method of leavening, and wherein the mixed liquor of the broken thing of the mycetome described in step (2), is at 0.1MPa, it evenly to be pulled an oar the zymotic fluid that contains thalline high pressure homogenizer, slurry is crossed 200 mesh sieves, gets filtrate gained.
Preferably, beancurd preserved flavour as above strengthens the preparation method of leavening, and wherein the yeast extract described in step (2) is Angel amino acid concentration type yeast extract FM803 or Angel nucleotides concentration type yeast extract FM505.
Preferably, beancurd preserved flavour as above strengthens the preparation method of leavening, and wherein said FOS is to be combined the mixture of ketose, Nystose and GF4 etc. of generation by 1～3 fructosyl by the fructosyl of β (2-1) glycosidic bond with sucrose in.
Compared with prior art, the beancurd preserved flavour the present invention relates to strengthens leavening and preparation method thereof tool and has the following advantages and marked improvement:
(1) the present invention has utilized the mycelia producing in Mucor and head mold growth course fully, and mycelia is carried out to break process, obtains abundant enzyme system, and protein, polypeptide, nucleic acid, sugar and lipid have significantly strengthened the local flavor of fermented bean curd goods and free from extraneous odour.Meanwhile, this local flavor enhancing leavening is a kind of natural, safe, edible product.
(2) the present invention will add broken thing and the yeast extract of Mucor, head mold in the fermented bean curd after fermentation phase, participates in the after fermentation process of fermented bean curd, under the promotion of FOS, makes it fully participate in the complex biochemical process of fermented bean curd after fermentation.This beancurd preserved flavour additive promotes prolease activity, makes soybean protein fully be converted into micromolecule polypeptide, the ferment time after shortening fermented bean curd, increase content of peptides, and the quality of fermented bean curd is had to significant raising, improve economic efficiency of enterprise.
Detailed description of the invention
Below in conjunction with embodiment, further the present invention will be described, but protection scope of the present invention is not only confined to the following examples.It should be noted that the consisting of of fermented bean drink liquid culture medium in all embodiment: 4 ~ 5 ° of Be' fermented bean drink 1000mL, soluble starch 20g, KH
2pO
41g, MgSO
4.7H
2o 0.5g, (NH
4)
2sO
40.5g, pH value 6.5 ~ 7.0; Mucor wutungkiao is Mucor wutungkiao CICC40854, and graceful actinomucor is graceful actinomucor CICC3093, and rhizopus chinensis is rhizopus chinensis CICC3091.
embodiment 1:
1. beancurd preserved flavour enhancing leavening and preparation method thereof is as follows:
(1) by Mucor wutungkiao, graceful actinomucor spore suspension is inoculated respectively fermented bean drink culture medium, and cultivation temperature is 28 DEG C, and rotating speed is 180r/min, and time 40h obtains Mucor wutungkiao, graceful actinomucor zymotic fluid.
(2) condition of culture of rhizopus chinensis is in fermented bean drink liquid culture medium, and cultivation temperature is 31 DEG C, and rotating speed is 160r/min, and time 6d obtains rhizopus chinensis zymotic fluid.
(3) mix according to the volume ratio of 2:2:1 containing the mycelial fermented bean drink zymotic fluid of Mucor wutungkiao, graceful actinomucor and rhizopus chinensis, homogeneous in homogenizer, makes its bacterial cell disruption thing can pass through 200 order plugs.
(4) in the mixed liquor of bacterial cell disruption thing, add 3%(w/v) Angel amino acid concentration type YE FM803, then carry out vacuum freeze drying.
(5) add again 1%(w/w) FOS, obtain beancurd preserved flavour strengthen leavening.
2, beancurd preserved flavour strengthens the use of leavening:
The traditional handicraft of making according to fermented bean curd (bean curd-inoculation-primary fermentation-salt down also-after fermentation-go out ferment), after before fermented bean curd, ferment finishes, rear ferment adds this beancurd preserved flavour enhancing leavening of 5 ‰ to ferment together with fermented bean curd while beginning.
After fermented bean curd, ferment finishes for 26 days, wherein fermented bean curd free amino acid is 6.432g/100g, the flavor substance of measuring fermented bean curd has 86 kinds, the wherein character flavor compound amylalcohol of fermented bean curd, 2-Methyl Butyric Acid ethyl ester, hexanol, ethyl hexanoate, penta ethyl ketone, 2-amyl furan, the pungent rare aldehyde of trans-2-, pyrazine, n-nonyl aldehyde, benzyl carbinol, ethyl caprilate, 3-methylhexanoic acid ester, its relative amount is respectively 39. 62%, 8. 22%, 5. 19%, 26. 98%, 1. 7%, 4. 82%, 0. 08%, 0. 16%, 0.34%, 1.07%, 0.28%, 0.1%.Being mainly taking alcohols as main, is secondly taking ester class as main, is then furans and ketone, is secondly acids, and content is 0.41%, and what content was minimum is pyrazine, and content is 0. 16%.
comparison example 1 (do not add this beancurd preserved flavour and strengthen leavening):
The traditional handicraft of making according to fermented bean curd (bean curd-inoculation-primary fermentation-salt down also-after fermentation-go out ferment), after ferment finishes before fermented bean curd, does not add this beancurd preserved flavour and strengthens leavening and participate in rear ferment.After fermented bean curd, ferment finishes for 48 days, wherein fermented bean curd free amino acid is 4.271g/100g, the flavor substance of measuring fermented bean curd has 71 kinds, the wherein character flavor compound amylalcohol of fermented bean curd, 2-Methyl Butyric Acid ethyl ester, hexanol, ethyl hexanoate, penta ethyl ketone, 2-amyl furan, the pungent rare aldehyde of trans-2-, pyrazine, n-nonyl aldehyde, benzyl carbinol, ethyl caprilate, 3-methylhexanoic acid ester, its relative amount is respectively 28.1%, 6.99%, 3.01%, 23.81%, 1.2%, 3.29%, 0. 03%, 0. 12%, 0.24%, 0.87%, 0.21%, 0.1%.Being mainly taking alcohols as main, is secondly taking ester class as main, is then furans and ketone, and inferior is acids, and content is 0.34%, and what content was minimum is pyrazine, and content is 0. 12%.
The beancurd preserved flavour of table 1 embodiment 1 strengthens the impact of leavening on beancurd preserved flavour
| ? | The beancurd preserved flavour that adds embodiment 1 strengthens leavening | Do not add beancurd preserved flavour and strengthen leavening |
| Free amino acid (g/100g) | 6.432 | 4.271 |
| Flavor substance kind | 86 | 71 |
| The rear ferment cycle (my god) | 26 | 48 |
| Amylalcohol relative peak area (%) | 39. 62 | 28.1 |
| 2-Methyl Butyric Acid ethyl ester relative peak area (%) | 8. 22 | 6.99 |
| Hexanol relative peak area (%) | 5. 19 | 3.01 |
| Ethyl hexanoate relative peak area (%) | 26. 98 | 23.81 |
| Penta ethyl ketone relative peak area (%) | 1. 7 | 1.2 |
| 2-amyl furan relative peak area (%) | 4. 82 | 3.29 |
| The pungent rare aldehyde relative peak area of trans-2-(%) | 0. 08 | 0. 03 |
| Pyrazine relative peak area (%) | 0. 16 | 0. 12 |
| N-nonyl aldehyde relative peak area (%) | 0.34 | 0.24 |
| Benzyl carbinol relative peak area (%) | 1.07 | 0.87 |
| Ethyl caprilate relative peak area (%) | 0.28 | 0.21 |
| 3-methylhexanoic acid ester relative peak area (%) | 0.1 | 0.1 |
embodiment 2:
1. beancurd preserved flavour enhancing leavening and preparation method thereof is as follows:
(1) Mucor wutungkiao, graceful actinomucor spore suspension are inoculated respectively to fermented bean drink culture medium, cultivation temperature is 26 DEG C, and rotating speed is 170r/min, and time 45h obtains Mucor wutungkiao zymotic fluid, graceful actinomucor zymotic fluid.
(2) condition of culture of rhizopus chinensis is in fermented bean drink liquid culture medium, and cultivation temperature is 31 DEG C, and rotating speed is 160r/min, and time 6d obtains rhizopus chinensis zymotic fluid.
(3) gained Mucor wutungkiao zymotic fluid, graceful actinomucor zymotic fluid and the mycelial zymotic fluid of rhizopus chinensis are mixed according to the volume ratio of 1:1:1, then homogeneous in homogenizer, makes its bacterial cell disruption thing can pass through 200 order plugs.
(4) in the mixed liquor of bacterial cell disruption thing, add 2%(w/v) Angel nucleotides concentration type YE FM505, then carry out vacuum freeze drying.
(5) add again 2%(w/w) FOS, obtain beancurd preserved flavour strengthen leavening.
2. beancurd preserved flavour strengthens the use of leavening:
The traditional handicraft of making according to fermented bean curd (bean curd-inoculation-primary fermentation-salt down and-after fermentation-go out ferment), after before fermented bean curd, ferment finishes, rear ferment adds this beancurd preserved flavour reinforcing agent of 3 ‰ to ferment together with fermented bean curd while beginning.
After fermented bean curd, ferment finishes for 29 days, wherein fermented bean curd free amino acid is 5.987g/100g, the flavor substance of measuring fermented bean curd has 84 kinds, the wherein character flavor compound amylalcohol of fermented bean curd, 2-Methyl Butyric Acid ethyl ester, hexanol, ethyl hexanoate, penta ethyl ketone, 2-amyl furan, the pungent rare aldehyde of trans-2-, pyrazine, n-nonyl aldehyde, benzyl carbinol, ethyl caprilate, 3-methylhexanoic acid ester, its relative amount is respectively 39. 02%, 7.96%, 4.79%, 27. 01%, 1. 4%, 4. 34%, 0. 07%, 0. 13%, 0.31%, 0.93%, 0.24%, 0.08%.Being mainly taking alcohols as main, is secondly taking ester class as main, is then furans and ketone, is secondly acids, and content is 0.38%, and what content was minimum is pyrazine, and content is 0. 13%.
comparison example 2(beancurd preserved flavour strengthens in leavening and does not add rhizopus chinensis)
1. beancurd preserved flavour enhancing leavening and preparation method thereof is as follows:
(1) Mucor wutungkiao, graceful actinomucor spore suspension are inoculated respectively to fermented bean drink culture medium, cultivation temperature is 26 DEG C, and rotating speed is 170r/min, and time 45h obtains Mucor wutungkiao zymotic fluid, graceful actinomucor zymotic fluid.
(2) gained Mucor wutungkiao zymotic fluid, graceful actinomucor zymotic fluid are mixed according to the volume ratio of 1:1, homogeneous in homogenizer, makes its bacterial cell disruption thing can pass through 200 order plugs.
(3) in the mixed liquor of bacterial cell disruption thing, add 2%(w/v) Angel nucleotides concentration type YE FM505, then carry out vacuum freeze drying.
(4) add again 2%(w/w) FOS be processed into a kind of beancurd preserved flavour and strengthen leavening.
2. beancurd preserved flavour strengthens the use of leavening:
The traditional handicraft of making according to fermented bean curd (bean curd-inoculation-primary fermentation-salt down also-after fermentation-go out ferment), after before fermented bean curd, ferment finishes, rear ferment adds this beancurd preserved flavour enhancing leavening of 3 ‰ to ferment together with fermented bean curd while beginning.
The beancurd preserved flavour of table 2 embodiment 2 strengthens the impact of leavening on beancurd preserved flavour
| ? | Add beancurd preserved flavour enhancing leavening prepared by embodiment 2 | Beancurd preserved flavour strengthens in leavening and does not add rhizopus chinensis |
| Free amino acid (g/100g) | 6.442 | 4.672 |
| Flavor substance kind | 86 | 72 |
| The rear ferment cycle (my god) | 27 | 42 |
| Amylalcohol relative peak area (%) | 39. 53 | 29.8 |
| 2-Methyl Butyric Acid ethyl ester relative peak area (%) | 8.12 | 7.36 |
| Hexanol relative peak area (%) | 5. 09 | 3.64 |
| Ethyl hexanoate relative peak area (%) | 26. 71 | 24.19 |
| Penta ethyl ketone relative peak area (%) | 1. 75 | 1.29 |
| 2-amyl furan relative peak area (%) | 4. 89 | 3.77 |
| The pungent rare aldehyde relative peak area of trans-2-(%) | 0. 08 | 0.04 |
| Pyrazine relative peak area (%) | 0. 17 | 0.13 |
| N-nonyl aldehyde relative peak area (%) | 0.33 | 0.27 |
| Benzyl carbinol relative peak area (%) | 1.09 | 0.90 |
| Ethyl caprilate relative peak area (%) | 0.30 | 0.20 |
| 3-methylhexanoic acid ester relative peak area (%) | 0.1 | 0.08 |
embodiment 3:
1. beancurd preserved flavour enhancing leavening and preparation method thereof is as follows:
(1) Mucor wutungkiao, graceful actinomucor spore suspension are inoculated respectively to fermented bean drink culture medium, cultivation temperature is 27 DEG C, and rotating speed is 200r/min, and time 40h obtains Mucor wutungkiao zymotic fluid, graceful actinomucor zymotic fluid.
(2) condition of culture of rhizopus chinensis is in fermented bean drink liquid culture medium, and cultivation temperature is 33 DEG C, and rotating speed is 160r/min, and time 5d obtains rhizopus chinensis zymotic fluid.
(3) gained Mucor wutungkiao zymotic fluid, graceful actinomucor zymotic fluid and the mycelial zymotic fluid of rhizopus chinensis are mixed according to the volume ratio of 2:1:1, then homogeneous in homogenizer, makes its bacterial cell disruption thing can pass through 200 order plugs.
(4) in the mixed liquor of bacterial cell disruption thing, add 5%(w/v) Angel amino acid concentration type YE FM803, then carry out vacuum freeze drying.
(5) add again 4%(w/w) FOS, obtain beancurd preserved flavour strengthen leavening.
2. beancurd preserved flavour strengthens the use of leavening:
The traditional handicraft of making according to fermented bean curd (bean curd-inoculation-primary fermentation-salt down also-after fermentation-go out ferment), after before fermented bean curd, ferment finishes, rear ferment adds this beancurd preserved flavour enhancing leavening of 4 ‰ to ferment together with fermented bean curd while beginning.
After fermented bean curd, ferment finishes for 27 days, wherein fermented bean curd free amino acid is 6.520g/100g, the flavor substance of measuring fermented bean curd has 86 kinds, the wherein character flavor compound amylalcohol of fermented bean curd, 2-Methyl Butyric Acid ethyl ester, hexanol, ethyl hexanoate, penta ethyl ketone, 2-amyl furan, the pungent rare aldehyde of trans-2-, pyrazine, n-nonyl aldehyde, benzyl carbinol, ethyl caprilate, 3-methylhexanoic acid ester, its relative amount is respectively 39. 72%, 8.07%, 4.93%, 27.31%, 1. 52%, 4. 56%, 0. 07%, 0. 17%, 0.39%, 0.98%, 0.30%, 0.08%.Be mainly taking alcohols as main, account for total 56.92%; Next is taking ester class as main, is then furans and ketone,
Secondly be acids, content is 0.39%, and what content was minimum is pyrazine, and content is 0. 17%.
comparison example 3 is tested in 1(beancurd preserved flavour enhancing leavening and is not added yeast extract)
1. beancurd preserved flavour enhancing leavening and preparation method thereof is as follows:
(1) Mucor wutungkiao, graceful actinomucor spore suspension are inoculated respectively to fermented bean drink culture medium, cultivation temperature is 27 DEG C, and rotating speed is 200r/min, and time 40h obtains Mucor wutungkiao zymotic fluid, graceful actinomucor zymotic fluid.
(2) condition of culture of rhizopus chinensis is in fermented bean drink liquid culture medium, and cultivation temperature is 33 DEG C, and rotating speed is 160r/min, and time 5d obtains rhizopus chinensis zymotic fluid.
(3) gained Mucor wutungkiao zymotic fluid, graceful actinomucor zymotic fluid and the mycelial zymotic fluid of rhizopus chinensis are mixed according to the volume ratio of 2:1:1, then homogeneous in homogenizer, make its bacterial cell disruption thing can pass through 200 order plugs, then carry out vacuum freeze drying.
(4) add again 4%(w/w) FOS, obtain beancurd preserved flavour strengthen leavening.
2. beancurd preserved flavour strengthens the use of leavening:
The traditional handicraft of making according to fermented bean curd (bean curd-inoculation-primary fermentation-salt down and-after fermentation-go out ferment), after before fermented bean curd, ferment finishes, rear ferment adds this beancurd preserved flavour reinforcing agent of 4 ‰ to ferment together with fermented bean curd while beginning.
comparison example 3 is tested in 2:(beancurd preserved flavour enhancing leavening and is not added FOS)
1. beancurd preserved flavour enhancing leavening and preparation method thereof is as follows:
(1) Mucor wutungkiao, graceful actinomucor spore suspension are inoculated respectively to fermented bean drink culture medium, cultivation temperature is 27 DEG C, and rotating speed is 200r/min, and time 40h obtains Mucor wutungkiao zymotic fluid, graceful actinomucor zymotic fluid.
(2) condition of culture of rhizopus chinensis is in fermented bean drink liquid culture medium, and cultivation temperature is 33 DEG C, and rotating speed is 160r/min, and time 5d obtains rhizopus chinensis zymotic fluid.
(3) gained Mucor wutungkiao zymotic fluid, graceful actinomucor zymotic fluid and the mycelial zymotic fluid of rhizopus chinensis are mixed according to the volume ratio of 2:1:1, then homogeneous in homogenizer, makes its bacterial cell disruption thing can pass through 200 order plugs.
(4) in the mixed liquor of bacterial cell disruption thing, add 5%(w/v) Angel amino acid concentration type YE FM803, then carry out vacuum freeze drying, obtain beancurd preserved flavour strengthen leavening.
2. beancurd preserved flavour strengthens the use of leavening:
The traditional handicraft of making according to fermented bean curd (bean curd-inoculation-primary fermentation-salt down also-after fermentation-go out ferment), after before fermented bean curd, ferment finishes, rear ferment adds this beancurd preserved flavour enhancing leavening of 4 ‰ to ferment together with fermented bean curd while beginning.
The beancurd preserved flavour of table 3 embodiment 3 strengthens the impact of leavening on beancurd preserved flavour
| ? | The beancurd preserved flavour that adds embodiment 3 strengthens leavening | Beancurd preserved flavour strengthens in leavening and does not add yeast extract | Beancurd preserved flavour strengthens in leavening and does not add FOS |
| Free amino acid (g/100g) | 6.448 | 4.970 | 5.030 |
| Flavor substance kind | 86 | 74 | 72 |
| The rear ferment cycle (my god) | 25 | 39 | 37 |
| Amylalcohol relative peak area (%) | 39. 74 | 32.4 | 34.5 |
| 2-Methyl Butyric Acid ethyl ester relative peak area (%) | 8. 31 | 7.53 | 7.36 |
| Hexanol relative peak area (%) | 5. 23 | 3.90 | 3.72 |
| Ethyl hexanoate relative peak area (%) | 27.02 | 24.91 | 25.09 |
| Penta ethyl ketone relative peak area (%) | 1. 73 | 1.39 | 1.32 |
| 2-amyl furan relative peak area (%) | 4.94 | 3.94 | 3.87 |
| The pungent rare aldehyde relative peak area of trans-2-(%) | 0. 08 | 0. 06 | 0.05 |
| Pyrazine relative peak area (%) | 0. 18 | 0. 15 | 0.14 |
| N-nonyl aldehyde relative peak area (%) | 0.36 | 0.30 | 0.28 |
| Benzyl carbinol relative peak area (%) | 1.12 | 0.97 | 0.93 |
| Ethyl caprilate relative peak area (%) | 0.32 | 0.26 | 0.23 |
| 3-methylhexanoic acid ester relative peak area (%) | 0.1 | 0.09 | 0.08 |
Claims (10)
1. beancurd preserved flavour strengthens a leavening, it is characterized in that: described local flavor strengthens leavening and forms by bacterial cell disruption thing, yeast extract and FOS are composite, and described bacterial cell disruption thing is the bacterial cell disruption thing of Mucor and head mold.
2. beancurd preserved flavour according to claim 1 strengthens leavening, it is characterized in that: described Mucor is Mucor wutungkiao CICC40854 and/or graceful actinomucor CICC3093.
3. beancurd preserved flavour according to claim 1 strengthens leavening, it is characterized in that: described head mold is rhizopus chinensis CICC3091.
4. a preparation method who strengthens leavening according to the beancurd preserved flavour described in claim 1-3 any one, is characterized in that the method comprises the steps:
(1) in liquid culture medium, carry out respectively Mucor and head mold and cultivate, the Mucor zymotic fluid after cultivating is mixed with root arrhizus fermentation liquid, obtain containing Mucor and the mycelial zymotic fluid of head mold;
(2) Mucor, rhizopus filament in step (1) gained zymotic fluid are carried out to fragmentation, obtain the mixed liquor of the broken thing of mycetome, then add 1% ~ 5%(w/v) yeast extract, vacuum freeze drying;
(3) in the dry thing of step (2) gained, add 1% ~ 5%(w/w) FOS, obtain beancurd preserved flavour and strengthen leavening.
5. beancurd preserved flavour according to claim 4 strengthens the preparation method of leavening, it is characterized in that: in step (1), the condition of culture of Mucor is: fermented bean drink liquid culture medium, and 26 ~ 28 DEG C of cultivation temperature, rotating speed is 150 ~ 200r/min, time 35 ~ 55h; The condition of culture of head mold is: fermented bean drink liquid culture medium, and 30 ~ 34 DEG C of cultivation temperature, rotating speed is 150 ~ 200r/min, time 5 ~ 7d.
6. beancurd preserved flavour according to claim 4 strengthens the preparation method of leavening, it is characterized in that: the Mucor described in step (1) is Mucor wutungkiao CICC40854 and graceful actinomucor CICC3093, described head mold is rhizopus chinensis CICC3091, described containing Mucor and the mycelial zymotic fluid of head mold be by Mucor wutungkiao CICC40854 zymotic fluid, graceful actinomucor CICC3093 zymotic fluid and rhizopus chinensis CICC3091 zymotic fluid according to (1-3): (1-2): 1 volume ratio mixes.
7. the preparation method who strengthens leavening according to beancurd preserved flavour described in claim 5 or 6, is characterized in that: the consisting of of described fermented bean drink liquid culture medium: 4 ~ 5 ° of Be' fermented bean drink 1000mL, soluble starch 20g, KH
2pO
41g, MgSO
4.7H
2o 0.5g, (NH
4)
2sO
40.5g, pH value 6.5 ~ 7.0.
8. beancurd preserved flavour according to claim 7 strengthens the preparation method of leavening, it is characterized in that: the mixed liquor of the broken thing of the mycetome described in step (2), be at 0.1MPa, it evenly to be pulled an oar the zymotic fluid that contains thalline high pressure homogenizer, slurry is crossed 200 mesh sieves, gets filtrate gained.
9. beancurd preserved flavour according to claim 4 strengthens the preparation method of leavening, it is characterized in that: the yeast extract described in step (2) is Angel amino acid concentration type YE FM803 or Angel nucleotides concentration type YE FM505.
10. beancurd preserved flavour according to claim 4 strengthens the preparation method of leavening, it is characterized in that: described FOS is to be combined the mixture of ketose, Nystose and GF4 etc. of generation by 1～3 fructosyl by the fructosyl of β (2-1) glycosidic bond with sucrose in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410231195.0A CN104041727B (en) | 2014-05-29 | 2014-05-29 | A kind of beancurd preserved flavour strengthens starter and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410231195.0A CN104041727B (en) | 2014-05-29 | 2014-05-29 | A kind of beancurd preserved flavour strengthens starter and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104041727A true CN104041727A (en) | 2014-09-17 |
| CN104041727B CN104041727B (en) | 2016-02-10 |
Family
ID=51495594
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410231195.0A Active CN104041727B (en) | 2014-05-29 | 2014-05-29 | A kind of beancurd preserved flavour strengthens starter and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104041727B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360262A (en) * | 2016-09-30 | 2017-02-01 | 湖北顺溪生物食品股份有限公司 | Fermenting method for removing aflatoxin in fermented bean curd rich in soybean polysaccharide |
| CN108065328A (en) * | 2017-12-14 | 2018-05-25 | 成都新柯力化工科技有限公司 | A kind of processing method of food catsup |
| 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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62294064A (en) * | 1986-06-13 | 1987-12-21 | Kazuo Hara | Production of paste product or such or various food using said product |
| KR20090021800A (en) * | 2007-08-28 | 2009-03-04 | 최규만 | High-functional fermented bean-curd and method for preparing the same |
| CN102018181A (en) * | 2010-11-26 | 2011-04-20 | 西华大学 | Method for preparing composite Sichuan fermented bean curd |
| CN102845688A (en) * | 2012-10-15 | 2013-01-02 | 四川省食品发酵工业研究设计院 | Method of making preserved bean curd yeast powder by utilizing soybean meals |
-
2014
- 2014-05-29 CN CN201410231195.0A patent/CN104041727B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62294064A (en) * | 1986-06-13 | 1987-12-21 | Kazuo Hara | Production of paste product or such or various food using said product |
| KR20090021800A (en) * | 2007-08-28 | 2009-03-04 | 최규만 | High-functional fermented bean-curd and method for preparing the same |
| CN102018181A (en) * | 2010-11-26 | 2011-04-20 | 西华大学 | Method for preparing composite Sichuan fermented bean curd |
| CN102845688A (en) * | 2012-10-15 | 2013-01-02 | 四川省食品发酵工业研究设计院 | Method of making preserved bean curd yeast powder by utilizing soybean meals |
Non-Patent Citations (1)
| Title |
|---|
| 李大鹏等: "微生物在腐乳生产中作用的研究进展", 《中国酿造》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360262A (en) * | 2016-09-30 | 2017-02-01 | 湖北顺溪生物食品股份有限公司 | Fermenting method for removing aflatoxin in fermented bean curd rich in soybean polysaccharide |
| CN108065328A (en) * | 2017-12-14 | 2018-05-25 | 成都新柯力化工科技有限公司 | A kind of processing method of food catsup |
| 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104041727B (en) | 2016-02-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104161259B (en) | A kind of breaking yeast cellule membrane also prepares the method for yeast extract | |
| CN102618411B (en) | Method for producing typical Maotai-flavor liquor from Maotai-flavor distiller's grain | |
| CN106833898A (en) | A kind of preparation method of rice-fragrant type tobacco aromaticss | |
| CN104172080B (en) | Amino acid whose method is extracted in oyster meat | |
| CN105176744A (en) | Method for producing fen-flavor liquor through liquid state fermentation | |
| Wang et al. | Reduction of off-flavor volatile compounds in okara by fermentation with four edible fungi | |
| CN102899219B (en) | Processing method for improving quality of multi-grain strong-flavor liquor | |
| CN101658288A (en) | Preparing method of cordyceps sinensis light soy sauce | |
| CN104522612B (en) | A kind of production method brewageing mushroom soy sauce | |
| RU2409659C2 (en) | Method of preparing liquid koji | |
| CN106962884A (en) | The manufacture craft of mushroom soy sauce | |
| CN109971661A (en) | One plant of ester-producing yeast ZB406 and its application | |
| CN103298356B (en) | Come from the enzyme preparation of koji fermentation | |
| CN104041727A (en) | Fermented bean curd flavor-enhancing fermentation agent and preparation method thereof | |
| CN105248835A (en) | Zein hydrolysate and preparation method and application in brewing vinegar with pure grains thereof | |
| CN108077886B (en) | High-salt dilute black bean soy sauce brewing preparation method and black bean soy sauce | |
| KR101605540B1 (en) | Aromatic tree-alcoholic beverage using pine and plum and manufacturing method thereof | |
| CN105586240B (en) | A kind of preparation method of apple vinegar magma | |
| CN102051311B (en) | Method for brewing multi-strain fermented jujube wine | |
| CN105524901A (en) | Baijiu-brewing compound enzyme containing acid protease and preparation method of Baijiu-brewing compound enzyme containing acid protease | |
| CN101658289A (en) | Preparing method of cordyceps sinensis dark soy sauce | |
| CN104273459A (en) | Method for making fermented soya bean | |
| CN107603892B (en) | One plant of rhizopus ZH805 and its application | |
| CN104041804B (en) | Preparation method for sauced product flavor enhancing fermentation broth | |
| KR100363616B1 (en) | Femented liquor for flavoring |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB03 | Change of inventor or designer information |
Inventor after: Wang Chao Inventor after: Qi Yonggang Inventor after: Wu Yongchao Inventor after: Xu Mei Inventor after: Cao Yueze Inventor after: Li Dongsheng Inventor after: Xu Ning Inventor after: Gao Bing Inventor after: Zou Guihuai Inventor after: Hu Yong Inventor after: Zhu Yupeng Inventor before: Wang Chao Inventor before: Qi Yonggang Inventor before: Wu Yongchao Inventor before: Liu Yaken Inventor before: Cao Yueze Inventor before: Li Dongsheng Inventor before: Xu Ning Inventor before: Gao Bing Inventor before: Zou Guihuai Inventor before: Hu Yong Inventor before: Zhu Yupeng |
|
| COR | Change of bibliographic data | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |