CN104041727B - A kind of beancurd preserved flavour strengthens starter and preparation method thereof - Google Patents
A kind of beancurd preserved flavour strengthens starter and preparation method thereof Download PDFInfo
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- CN104041727B CN104041727B CN201410231195.0A CN201410231195A CN104041727B CN 104041727 B CN104041727 B CN 104041727B CN 201410231195 A CN201410231195 A CN 201410231195A CN 104041727 B CN104041727 B CN 104041727B
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 126
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 92
- 235000019634 flavors Nutrition 0.000 title claims abstract description 88
- 239000007858 starting material Substances 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 241000235395 Mucor Species 0.000 claims abstract description 57
- 230000001580 bacterial effect Effects 0.000 claims abstract description 22
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 17
- 239000012138 yeast extract Substances 0.000 claims abstract description 17
- 150000001413 amino acids Chemical class 0.000 claims abstract description 11
- 239000002131 composite material Substances 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 50
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 30
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- 239000001963 growth medium Substances 0.000 claims description 14
- 238000009630 liquid culture Methods 0.000 claims description 14
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 239000011259 mixed solution Substances 0.000 claims description 9
- 238000004108 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
- 241000235527 Rhizopus Species 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
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- 239000002773 nucleotide Substances 0.000 claims description 4
- 125000003729 nucleotide group Chemical group 0.000 claims description 4
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- 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
- 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
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- 230000002708 enhancing effect Effects 0.000 abstract description 13
- 239000000126 substance Substances 0.000 abstract description 9
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- 102000039446 nucleic acids Human genes 0.000 abstract description 3
- 108020004707 nucleic acids Proteins 0.000 abstract description 3
- 150000007523 nucleic acids Chemical class 0.000 abstract description 3
- 235000013365 dairy product Nutrition 0.000 abstract description 2
- 150000002337 glycosamines Chemical class 0.000 abstract description 2
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 12
- 235000001014 amino acid Nutrition 0.000 description 9
- YVBAUDVGOFCUSG-UHFFFAOYSA-N 2-pentylfuran Chemical compound CCCCCC1=CC=CO1 YVBAUDVGOFCUSG-UHFFFAOYSA-N 0.000 description 8
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 8
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 8
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 8
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 description 8
- FDPIMTJIUBPUKL-UHFFFAOYSA-N pentan-3-one Chemical compound CCC(=O)CC FDPIMTJIUBPUKL-UHFFFAOYSA-N 0.000 description 8
- 150000003839 salts Chemical class 0.000 description 7
- 239000000725 suspension Substances 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 150000002148 esters Chemical class 0.000 description 5
- -1 3-methylhexanoic acid ester Chemical class 0.000 description 4
- AMQJEAYHLZJPGS-UHFFFAOYSA-N N-Pentanol Chemical compound CCCCCO AMQJEAYHLZJPGS-UHFFFAOYSA-N 0.000 description 4
- 150000007513 acids Chemical class 0.000 description 4
- 150000001298 alcohols Chemical class 0.000 description 4
- 150000001299 aldehydes Chemical class 0.000 description 4
- HCRBXQFHJMCTLF-UHFFFAOYSA-N ethyl 2-methylbutyrate Chemical compound CCOC(=O)C(C)CC HCRBXQFHJMCTLF-UHFFFAOYSA-N 0.000 description 4
- YYZUSRORWSJGET-UHFFFAOYSA-N ethyl octanoate Chemical compound CCCCCCCC(=O)OCC YYZUSRORWSJGET-UHFFFAOYSA-N 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
- NZQMQVJXSRMTCJ-UHFFFAOYSA-N l-3-methylhexanoic acid Natural products CCCC(C)CC(O)=O NZQMQVJXSRMTCJ-UHFFFAOYSA-N 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- GYHFUZHODSMOHU-UHFFFAOYSA-N nonanal Chemical compound CCCCCCCCC=O GYHFUZHODSMOHU-UHFFFAOYSA-N 0.000 description 4
- 229940067107 phenylethyl alcohol Drugs 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
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 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
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 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
- 102000035195 Peptidases Human genes 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 240000004808 Saccharomyces cerevisiae 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
- 239000012745 toughening agent Substances 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 241000908252 Amylomyces Species 0.000 description 1
- 108090000746 Chymosin Proteins 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 229920000057 Mannan Polymers 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- XBDQKXXYIPTUBI-UHFFFAOYSA-N Propionic acid Substances CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 1
- 241000235528 Rhizopus microsporus var. chinensis Species 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
- 206010061418 Zygomycosis Diseases 0.000 description 1
- 241000235033 Zygosaccharomyces rouxii Species 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
- 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
- 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
- 201000007524 mucormycosis Diseases 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
- 235000019833 protease Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000013528 soy cheese Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 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
- 230000001131 transforming effect Effects 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 kind of beancurd preserved flavour and strengthen starter and preparation method thereof, this local flavor strengthens starter and forms by bacterial cell disruption thing, yeast extract and oligofructose are composite, and described bacterial cell disruption thing is the bacterial cell disruption thing of Mucor and head mold.Local flavor enhancing starter cost of the present invention is low, and the flavour substances content such as polypeptide, amino acid, nucleic acid, glycosamine are high, and free from extraneous odour, safe, edible, be that a kind of rotten dairy food-like flavour well strengthens starter.
Description
Technical field
The invention belongs to food processing field, relate to a kind of local flavor that is natural, that effectively can strengthen beancurd preserved flavour and strengthen starter and preparation method thereof.
Background technology
Fermented bean curd is the traditional tempeh of China, have numerous in variety, unique flavor, flavour are delicious, nutritious, lower-price characteristic, receive the concern of domestic and international human consumer just gradually and like.At present, China's fermented bean curd has exported the countries and regions such as South East Asia, Japan and the U.S..American likens bean curd " vegetalitas meat " to, and European is called soya-bean milk " vegetalitas milk ", and China once had people that bean curd is called " without flesh and blood food ".The 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, so present inventors studied a large amount of flavour substancess in fermented bean curd, also identifies and have rated the physics and chemistry character of fermented bean curd, and carried out subjective appreciation to it.Hau (HauYinChung, 1999) descriptive organoleptic analysis have studied fermented bean curd volatile component, instrument is utilized to be smell to visit device Gc-Ms-sniffing, result shows, first by elution out like most hami melon, two second phthalein, the smell of fruity shape, then be prune class, the local flavor of meat, rose fragrance, and found that the composition of preserved red beancurd typical flavor is ethyl-3-propionic acid benzene, phenylacetic aldehyde, 3-propionic aldehyde and ethyl-2-methyl-butyrate etc.Researched and analysed physico-chemical property and the organoleptic quality of fermented bean curd through (through the tinkling of pieces of jade etc., 2004) such as the tinkling of pieces of jade, result of study shows, and evaluates fermented bean curd quality application KPCA and analyzes, can show certain objectivity result.A large amount of Research Literature reports shows, most of protein among raw material has been hydrolyzed into micromolecular polypeptide due to the effect of microorganism, but experimental study confirms that polypeptide has different physiological roles, and a part wherein also determines have very important impact (KierSetal, 2000 for the local flavor polypeptide of fermented bean curd through experimental study analysis; DesPortesetal, 2000; Shinetal, 2001).
Fermented bean curd is a kind of bean food of secondary processing, usual fermented bean curd is mainly by ferment with mucormycosis, comprise fermented bean curd Mucor (Mucorsufu), Zygosaccharomyces rouxii (MucorRouxianus), Mucor racemosus (Mucorracemosus), also has rhizopus, as zhizopchin (Rhizopuschinensis) etc.The general process-cycle is about the 10-12 month.
The product confrontation fermented bean curd of Mucor (mucor) and important, its can starch saccharification can generate a small amount of ethanol, and generation proteolytic enzyme, has the ability of decomposing soya-bean protein.The multiplex Mucor of China is cooked soy cheese, fermented soya bean, forms distinct Chinese characteristics food.Many Mucors can produce oxalic acid, lactic acid, succsinic acid and glycerine etc., and some Mucors can produce lipase, polygalacturonase, rennin etc.Mucor conventional in fermented bean curd mainly contains Mucor wutungkiao (M.wutongqiao), fermented bean curd Mucor (Mucorsufu) and Karl Jaspers (Actinomucorelegaus).
Head mold (Rhizopus), its amylase activity is very strong, is conventional amylomyces in brewery industry.Head mold can produce the organic acid such as fumaric acid, lactic acid, can also produce the Ester of aromaticity.Head mold is also that the important mushroom China transforming steroide utilizes head mold starch saccharification (i.e. A Mingnuofa) to produce alcohol the earliest.In fermented bean curd, mainly utilize the enzyme system that head mold is abundant.The head mold in close relations with biotechnology mainly contains bread mould, zhizopchin 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 necessarily processed by the bacterial cell disruption liquid obtained, in addition yeast extract carries out composite, and the local flavor obtained containing a large amount of flavour substances strengthens starter.This local flavor enhancing starter cost is low, and the flavour substances content such as polypeptide, amino acid, nucleic acid, glycosamine are high, and free from extraneous odour, safe, edible, be that a kind of rotten dairy food-like flavour well strengthens starter.Therefore, a kind of local flavor that is natural, that effectively can strengthen beancurd preserved flavour is the object of the present invention is to provide to strengthen starter and preparation method thereof.
The object of the present invention is achieved like this:
A kind of beancurd preserved flavour strengthens starter, and described local flavor strengthens starter and forms by bacterial cell disruption thing, yeast extract and oligofructose 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 starter, and wherein said Mucor is Mucor wutungkiao CICC40854 and/or Karl Jaspers CICC3093.
Preferably, beancurd preserved flavour as above strengthens starter, and wherein said head mold is zhizopchin CICC3091.Above-mentioned beancurd preserved flavour strengthens a preparation method for starter, and the method comprises the steps:
(1) in liquid culture medium, carry out Mucor and head mold cultivation respectively, the Mucor fermented liquid after cultivating is mixed with root arrhizus fermentation liquid, obtain containing Mucor and the mycelial fermented liquid of head mold;
(2) fragmentation is carried out to the Mucor in step (1) gained fermented liquid, rhizopus filament, obtain the mixed solution of the broken thing of mycetome, then add the yeast extract of 1% ~ 5% (w/v), vacuum lyophilization;
(3) in the dry thing of step (2) gained, add the oligofructose of 1% ~ 5% (w/w), obtain beancurd preserved flavour and strengthen starter.
Preferably, beancurd preserved flavour as above strengthens the preparation method of starter, and wherein in step (1), the culture condition of Mucor is: fermented bean drink liquid culture medium, culture temperature 26 ~ 28 DEG C, and rotating speed is 150 ~ 200r/min, time 35 ~ 55h; The culture condition of head mold is: fermented bean drink liquid culture medium, culture temperature 30 ~ 34 DEG C, and rotating speed is 150 ~ 200r/min, time 5 ~ 7d.
Preferably, beancurd preserved flavour as above strengthens the preparation method of starter, wherein the Mucor described in step (1) is Mucor wutungkiao CICC40854 and Karl Jaspers CICC3093, described head mold is zhizopchin CICC3091, described containing Mucor and the mycelial fermented liquid of head mold be by Mucor wutungkiao CICC40854 fermented liquid, Karl Jaspers CICC3093 fermented liquid and zhizopchin CICC3091 fermented liquid according to (1-3): (1-2): the volume ratio of 1 mixes.
Further preferably, beancurd preserved flavour as above strengthens the preparation method of starter, consisting of of wherein said fermented bean drink liquid culture medium: 4 ~ 5 ° of Be' fermented bean drink 1000mL, Zulkovsky starch 20g, KH
2pO
41g, MgSO
4.7H
2o0.5g, (NH
4)
2sO
40.5g, pH value 6.5 ~ 7.0.
Again preferably, beancurd preserved flavour as above strengthens the preparation method of starter, and the mixed solution of the broken thing of the mycetome wherein described in step (2) makes it evenly pull an oar at 0.1MPa the fermented liquid high pressure homogenizer containing thalline, slurry crosses 200 mesh sieves, gets filtrate gained.
Preferably, beancurd preserved flavour as above strengthens the preparation method of starter, and wherein the yeast extract described in step (2) is Angel amino acid-enrichment type yeast extract FM803 or Angel Nucleotide concentration type yeast extract FM505.
Preferably, beancurd preserved flavour as above strengthens the preparation method of starter, and wherein said oligofructose is the mixture being combined kestose, GF3 and the GF4 etc. that generate by 1 ~ 3 fructosyl by the fructosyl of β (2-1) glycosidic link in sucrose.
Compared with prior art, the beancurd preserved flavour that the present invention relates to strengthens starter and preparation method thereof tool and has the following advantages and marked improvement:
(1) the present invention make use of the mycelia produced in Mucor and head mold process of growth fully, carries out break process to mycelia, and obtain abundant enzyme system, protein, polypeptide, nucleic acid, sugar and lipid, significantly enhance the local flavor of fermented bean curd goods, and free from extraneous odour.Meanwhile, this local flavor strengthens starter is a kind of natural, safe, edible product.
(2) the present invention will add Mucor, the broken thing of head mold and yeast extractive substance in the fermented bean curd secondary fermentation phase, participates in the secondary fermentation process of fermented bean curd, under the promotion of oligofructose, makes it fully participate in the complex biochemical process of fermented bean curd secondary fermentation.This beancurd preserved flavour additive promotes proteinase activity, makes soybean protein fully be converted into micromolecule polypeptide, the ferment time after shortening fermented bean curd, increases content of peptides, has significant raising to the quality of fermented bean curd, improve economic efficiency of enterprise.
Embodiment
Below in conjunction with embodiment, the present invention will be described further, 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 embodiments: 4 ~ 5 ° of Be' fermented bean drink 1000mL, Zulkovsky starch 20g, KH
2pO
41g, MgSO
4.7H
2o0.5g, (NH
4)
2sO
40.5g, pH value 6.5 ~ 7.0; Mucor wutungkiao is Mucor wutungkiao CICC40854, and Karl Jaspers is Karl Jaspers CICC3093, and zhizopchin is zhizopchin CICC3091.
Embodiment 1:
1. beancurd preserved flavour enhancing starter and preparation method thereof is as follows:
(1) by Mucor wutungkiao, fermented bean drink substratum inoculated respectively by Karl Jaspers spore suspension, and culture temperature is 28 DEG C, and rotating speed is 180r/min, time 40h, obtains Mucor wutungkiao, Karl Jaspers fermented liquid.
(2) culture condition of zhizopchin is in fermented bean drink liquid culture medium, and culture temperature is 31 DEG C, and rotating speed is 160r/min, and time 6d obtains zhizopchin fermented liquid.
(3) mix containing the mycelial fermented bean drink fermented liquid of Mucor wutungkiao, Karl Jaspers and zhizopchin according to the volume ratio of 2:2:1, homogeneous in clarifixator, make its bacterial cell disruption thing can by 200 order plugs.
(4) in the mixed solution of bacterial cell disruption thing, add the Angel amino acid-enrichment type yeast extract FM803 of 3% (w/v), then carry out vacuum lyophilization.
(5) add the oligofructose of 1% (w/w) again, obtain beancurd preserved flavour and strengthen starter.
2, beancurd preserved flavour strengthens the use of starter:
The traditional technology (bean curd-inoculation-primary fermentation-also-secondary fermentation that salts down-go out ferment) made according to fermented bean curd, after before fermented bean curd, ferment terminates, this beancurd preserved flavour enhancing starter adding 5 ‰ when rear ferment starts ferments together with fermented bean curd.After fermented bean curd, ferment terminates for 26 days, wherein fermented bean curd total free aminoacids is 6.432g/100g, the flavour substances measuring fermented bean curd has 86 kinds, wherein character flavor compound amylalcohol, 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, phenylethyl alcohol, ethyl octylate, the 3-methylhexanoic acid ester of fermented bean curd, its relative content 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%.Mainly based on alcohols, being secondly based on ester class, is then furans and ketone, and be secondly acids, 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 starter):
The traditional technology (bean curd-inoculation-primary fermentation-also-secondary fermentation that salts down-go out ferment) made according to fermented bean curd, after ferment terminates before fermented bean curd, does not add this beancurd preserved flavour and strengthens the rear ferment of starter participation.After fermented bean curd, ferment terminates for 48 days, wherein fermented bean curd total free aminoacids is 4.271g/100g, the flavour substances measuring fermented bean curd has 71 kinds, wherein character flavor compound amylalcohol, 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, phenylethyl alcohol, ethyl octylate, the 3-methylhexanoic acid ester of fermented bean curd, its relative content 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%.Mainly based on alcohols, being secondly based on ester class, is then furans and ketone, and secondary 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 starter to the impact of beancurd preserved flavour
Embodiment 2:
1. beancurd preserved flavour enhancing starter and preparation method thereof is as follows:
(1) Mucor wutungkiao, Karl Jaspers spore suspension are inoculated fermented bean drink substratum respectively, culture temperature is 26 DEG C, and rotating speed is 170r/min, time 45h, obtains Mucor wutungkiao fermented liquid, Karl Jaspers fermented liquid.
(2) culture condition of zhizopchin is in fermented bean drink liquid culture medium, and culture temperature is 31 DEG C, and rotating speed is 160r/min, and time 6d obtains zhizopchin fermented liquid.
(3) gained Mucor wutungkiao fermented liquid, Karl Jaspers fermented liquid and the mycelial fermented liquid of zhizopchin are mixed according to the volume ratio of 1:1:1, then homogeneous in clarifixator, make its bacterial cell disruption thing can by 200 order plugs.
(4) in the mixed solution of bacterial cell disruption thing, add the Angel Nucleotide concentration type yeast extract FM505 of 2% (w/v), then carry out vacuum lyophilization.
(5) add the oligofructose of 2% (w/w) again, obtain beancurd preserved flavour and strengthen starter.
2. beancurd preserved flavour strengthens the use of starter:
The traditional technology (bean curd-inoculation-primary fermentation-also-secondary fermentation that salts down-go out ferment) made according to fermented bean curd, after before fermented bean curd, ferment terminates, this beancurd preserved flavour toughener adding 3 ‰ when rear ferment starts ferments together with fermented bean curd.After fermented bean curd, ferment terminates for 29 days, wherein fermented bean curd total free aminoacids is 5.987g/100g, the flavour substances measuring fermented bean curd has 84 kinds, wherein character flavor compound amylalcohol, 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, phenylethyl alcohol, ethyl octylate, the 3-methylhexanoic acid ester of fermented bean curd, its relative content 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%.Mainly based on alcohols, being secondly based on ester class, is then furans and ketone, and be secondly acids, content is 0.38%, and what content was minimum is pyrazine, and content is 0.13%.
Comparison example 2 (beancurd preserved flavour strengthens in starter and do not add zhizopchin)
1. beancurd preserved flavour enhancing starter and preparation method thereof is as follows:
(1) Mucor wutungkiao, Karl Jaspers spore suspension are inoculated fermented bean drink substratum respectively, culture temperature is 26 DEG C, and rotating speed is 170r/min, time 45h, obtains Mucor wutungkiao fermented liquid, Karl Jaspers fermented liquid.
(2) gained Mucor wutungkiao fermented liquid, Karl Jaspers fermented liquid are mixed according to the volume ratio of 1:1, homogeneous in clarifixator, make its bacterial cell disruption thing can by 200 order plugs.
(3) in the mixed solution of bacterial cell disruption thing, add the Angel Nucleotide concentration type yeast extract FM505 of 2% (w/v), then carry out vacuum lyophilization.
(4) oligofructose adding 2% (w/w) is again processed into a kind of beancurd preserved flavour and strengthens starter.
2. beancurd preserved flavour strengthens the use of starter:
The traditional technology (bean curd-inoculation-primary fermentation-also-secondary fermentation that salts down-go out ferment) made according to fermented bean curd, after before fermented bean curd, ferment terminates, this beancurd preserved flavour enhancing starter adding 3 ‰ when rear ferment starts ferments together with fermented bean curd.
The beancurd preserved flavour of table 2 embodiment 2 strengthens starter to the impact of beancurd preserved flavour
Embodiment 3:
1. beancurd preserved flavour enhancing starter and preparation method thereof is as follows:
(1) Mucor wutungkiao, Karl Jaspers spore suspension are inoculated fermented bean drink substratum respectively, culture temperature is 27 DEG C, and rotating speed is 200r/min, time 40h, obtains Mucor wutungkiao fermented liquid, Karl Jaspers fermented liquid.
(2) culture condition of zhizopchin is in fermented bean drink liquid culture medium, and culture temperature is 33 DEG C, and rotating speed is 160r/min, and time 5d obtains zhizopchin fermented liquid.
(3) gained Mucor wutungkiao fermented liquid, Karl Jaspers fermented liquid and the mycelial fermented liquid of zhizopchin are mixed according to the volume ratio of 2:1:1, then homogeneous in clarifixator, make its bacterial cell disruption thing can by 200 order plugs.
(4) in the mixed solution of bacterial cell disruption thing, add the Angel amino acid-enrichment type yeast extract FM803 of 5% (w/v), then carry out vacuum lyophilization.
(5) add the oligofructose of 4% (w/w) again, obtain beancurd preserved flavour and strengthen starter.
2. beancurd preserved flavour strengthens the use of starter:
The traditional technology (bean curd-inoculation-primary fermentation-also-secondary fermentation that salts down-go out ferment) made according to fermented bean curd, after before fermented bean curd, ferment terminates, this beancurd preserved flavour enhancing starter adding 4 ‰ when rear ferment starts ferments together with fermented bean curd.
After fermented bean curd, ferment terminates for 27 days, wherein fermented bean curd total free aminoacids is 6.520g/100g, the flavour substances measuring fermented bean curd has 86 kinds, wherein character flavor compound amylalcohol, 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, phenylethyl alcohol, ethyl octylate, the 3-methylhexanoic acid ester of fermented bean curd, its relative content 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%.Mainly based on alcohols, account for total 56.92%; Next is based on ester class, is then furans and ketone, and be secondly acids, content is 0.39%, and what content was minimum is pyrazine, and content is 0.17%.
Comparison example 3 tests 1 (beancurd preserved flavour strengthens in starter and do not add Yeast mannan)
1. beancurd preserved flavour enhancing starter and preparation method thereof is as follows:
(1) Mucor wutungkiao, Karl Jaspers spore suspension are inoculated fermented bean drink substratum respectively, culture temperature is 27 DEG C, and rotating speed is 200r/min, time 40h, obtains Mucor wutungkiao fermented liquid, Karl Jaspers fermented liquid.
(2) culture condition of zhizopchin is in fermented bean drink liquid culture medium, and culture temperature is 33 DEG C, and rotating speed is 160r/min, and time 5d obtains zhizopchin fermented liquid.
(3) gained Mucor wutungkiao fermented liquid, Karl Jaspers fermented liquid and the mycelial fermented liquid of zhizopchin are mixed according to the volume ratio of 2:1:1, then homogeneous in clarifixator, make its bacterial cell disruption thing by 200 order plugs, then can carry out vacuum lyophilization.
(4) add the oligofructose of 4% (w/w) again, obtain beancurd preserved flavour and strengthen starter.
2. beancurd preserved flavour strengthens the use of starter:
The traditional technology (bean curd-inoculation-primary fermentation-also-secondary fermentation that salts down-go out ferment) made according to fermented bean curd, after before fermented bean curd, ferment terminates, this beancurd preserved flavour toughener adding 4 ‰ when rear ferment starts ferments together with fermented bean curd.
Comparison example 3 is tested in 2:(beancurd preserved flavour enhancing starter and is not added oligofructose)
1. beancurd preserved flavour enhancing starter and preparation method thereof is as follows:
(1) Mucor wutungkiao, Karl Jaspers spore suspension are inoculated fermented bean drink substratum respectively, culture temperature is 27 DEG C, and rotating speed is 200r/min, time 40h, obtains Mucor wutungkiao fermented liquid, Karl Jaspers fermented liquid.
(2) culture condition of zhizopchin is in fermented bean drink liquid culture medium, and culture temperature is 33 DEG C, and rotating speed is 160r/min, and time 5d obtains zhizopchin fermented liquid.
(3) gained Mucor wutungkiao fermented liquid, Karl Jaspers fermented liquid and the mycelial fermented liquid of zhizopchin are mixed according to the volume ratio of 2:1:1, then homogeneous in clarifixator, make its bacterial cell disruption thing can by 200 order plugs.
(4) in the mixed solution of bacterial cell disruption thing, add the Angel amino acid-enrichment type yeast extract FM803 of 5% (w/v), then carry out vacuum lyophilization, obtain beancurd preserved flavour and strengthen starter.
2. beancurd preserved flavour strengthens the use of starter:
The traditional technology (bean curd-inoculation-primary fermentation-also-secondary fermentation that salts down-go out ferment) made according to fermented bean curd, after before fermented bean curd, ferment terminates, this beancurd preserved flavour enhancing starter adding 4 ‰ when rear ferment starts ferments together with fermented bean curd.
The beancurd preserved flavour of table 3 embodiment 3 strengthens starter to the impact of beancurd preserved flavour
Claims (10)
1. beancurd preserved flavour strengthens a starter, it is characterized in that: described local flavor strengthens starter and forms by bacterial cell disruption thing, yeast extract and oligofructose 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 starter, it is characterized in that: described Mucor is Mucor wutungkiao CICC40854 and/or Karl Jaspers CICC3093.
3. beancurd preserved flavour according to claim 1 strengthens starter, it is characterized in that: described head mold is zhizopchin CICC3091.
4. the beancurd preserved flavour according to any one of claim 1-3 strengthens a preparation method for starter, it is characterized in that the method comprises the steps:
(1) in liquid culture medium, carry out Mucor and head mold cultivation respectively, the Mucor fermented liquid after cultivating is mixed with root arrhizus fermentation liquid, obtain containing Mucor and the mycelial fermented liquid of head mold;
(2) fragmentation is carried out to the Mucor in step (1) gained fermented liquid, rhizopus filament, obtains the mixed solution of the broken thing of mycetome, then add 1% ~ 5%(w/v) yeast extract, vacuum lyophilization;
(3) in the dry thing of step (2) gained, add 1% ~ 5%(w/w) oligofructose, obtain beancurd preserved flavour and strengthen starter.
5. beancurd preserved flavour according to claim 4 strengthens the preparation method of starter, it is characterized in that: in step (1), the culture condition of Mucor is: fermented bean drink liquid culture medium, culture temperature 26 ~ 28 DEG C, and rotating speed is 150 ~ 200r/min, time 35 ~ 55h; The culture condition of head mold is: fermented bean drink liquid culture medium, culture temperature 30 ~ 34 DEG C, and rotating speed is 150 ~ 200r/min, time 5 ~ 7d.
6. beancurd preserved flavour according to claim 4 strengthens the preparation method of starter, it is characterized in that: the Mucor described in step (1) is Mucor wutungkiao CICC40854 and Karl Jaspers CICC3093, described head mold is zhizopchin CICC3091, described containing Mucor and the mycelial fermented liquid of head mold be by Mucor wutungkiao CICC40854 fermented liquid, Karl Jaspers CICC3093 fermented liquid and zhizopchin CICC3091 fermented liquid according to (1-3): (1-2): the volume ratio of 1 mixes.
7. the beancurd preserved flavour according to claim 5 or 6 strengthens the preparation method of starter, it is characterized in that: consisting of of described fermented bean drink liquid culture medium: 4 ~ 5 ° of Be' fermented bean drink 1000mL, Zulkovsky starch 20g, KH
2pO
41g, MgSO
4.7H
2o0.5g, (NH
4)
2sO
40.5g, pH value 6.5 ~ 7.0.
8. beancurd preserved flavour according to claim 7 strengthens the preparation method of starter, it is characterized in that: the mixed solution of the broken thing of the mycetome described in step (2), be make it evenly pull an oar at 0.1MPa the fermented liquid high pressure homogenizer containing thalline, slurry crosses 200 mesh sieves, gets filtrate gained.
9. beancurd preserved flavour according to claim 4 strengthens the preparation method of starter, it is characterized in that: the yeast extract described in step (2) is Angel amino acid-enrichment type yeast extract FM803 or Angel Nucleotide concentration type yeast extract FM505.
10. beancurd preserved flavour according to claim 4 strengthens the preparation method of starter, it is characterized in that: described oligofructose is the mixture being combined the kestose, GF3 and the GF4 that generate by 1 ~ 3 fructosyl by the fructosyl of β (2-1) glycosidic link in sucrose.
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| 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 |
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| 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 |
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