CN106174434A - Bean dregs sky shellfish goods and production method thereof - Google Patents

Abstract

The invention provides a kind of method that bean dregs are main material production sky shellfish.Using a kind of new high activity bacterial strain as zymocyte, and carry out the process optimizations such as adjuvant screening, proportioning and fermentation time, fermenting just starts to produce bean dregs sky shellfish for 24 hours, and fermentation can obtain the product of high-quality for 44 hours.Gained bean dregs sky shellfish product surface is uniformly distributed white hypha, good springiness, and section is smooth and has obvious mycelia, has fermentation paste flavor taste, without ammonia taste, significantly improves mouthfeel.This day shellfish goods can be used for eating raw, cold and dressed with sauce, as assistant dish culinary art, or make leisure food and abstraction function composition etc. further.

Description

Bean dregs sky shellfish goods and production method thereof

Technical field:

The present invention relates to microorganism and application thereof, particularly relate to one and utilize bean dregs for primary raw material fermenting and producing Bean dregs sky shellfish and preparation method thereof.

Background technology:

It shellfish (Tempeh) is also called tempe, sky training, originates from Indonesia the earliest, is a kind of fermented bean products.Send out The sky shellfish that ferment is excellent, it is possible to produce the high isoflavone of activity, multiple free amino acid, unsaturated fatty acid, the dimension life of B race The nutrient substance such as element, tocopherol and antioxidant superoxide dismutase (SOD).

The raw material of traditional mode of production sky shellfish is Semen sojae atricolor, obtains a day shellfish by fermenting the Semen sojae atricolor of steaming and decocting further.

Bean dregs are the side-products produced in the preliminary working bean product preparation process such as bean milk or bean curd, the product of annual whole world bean dregs Measure the biggest.China is the cradle that bean curd produces, and has long bean curd production history, and the producing and selling amount of bean curd is the most relatively Greatly, corresponding bean dregs yield is the biggest.Proving after deliberation, in Semen sojae atricolor, some nutritional labeling remains in bean dregs, typically Bean dregs contain protein 3.0%, fat 0.5%, carbohydrate 8.0%, additionally contain the trace minerals such as calcium, phosphorus, ferrum.Food Blood cholesterol level can be reduced with bean dregs, reduce diabetes patient's consumption to insulin.Food abundant in Glycine max (L.) Merr. is fine Dimension has prevention intestinal cancer and effect of fat-reducing.

But overwhelming majority bean dregs are not reasonably utilized at present.Therefore, research and utilization bean dregs are as raw material production Go out the sky shellfish of high-quality, have great importance.

The by-products such as the fruit and vegerable slag produced during the wheat bran produced in the cereal crops course of processing and garden stuff processing, also rich Huge containing abundant nutritional labeling and yield, actual production abandons mainly as garbage, minority is used as feedstuff but converts Rate is relatively low, causes great environmental pollution and waste.To the high value added utilization of wheat bran and fruit and vegerable slag the like waste with convert also Have great importance.

Summary of the invention:

It is an object of the invention to utilize bean dregs to go out the sky shellfish of high-quality as raw material production.

Inventor utilizes bean dregs as primary raw material, uses one without zygosperm rhizopus LT0229 as zymocyte, And fermentation condition is optimized.Described optimization includes the fermentation conditions such as adjuvant adding proportion, fermentation temperature and fermentation time Optimization.Obtain the bean dregs sky shellfish product that the organoleptic qualities such as various outward appearance, quality, abnormal smells from the patient and local flavor are different.

The LT0229 of rhizopus without zygosperm (R.azygosporus) LT0229 used by the present invention, is preserved in China micro- Biological inoculum preservation administration committee's common micro-organisms center, deposit number is CGMCC No.12164.

Produce the raw material of bean dregs sky shellfish product: major ingredient is bean dregs, only can make bean dregs sky shellfish with bean dregs one raw material.

Described bean dregs include that various beans is processed into the bean dregs that bean product produce.

Raw material can also add various adjuvant, the one or several in starch, flour, Testa Tritici or fruit and vegerable slag Kind.By allocating the adjuvant of variety classes and consumption in bean dregs into, the bean dregs sky shellfish of multiple different taste flavor can be produced.

Described flour includes one or several of the powder of various grain processing；

The kind of described starch does not limits, and is used equally to make the product of the present invention.

Described fruit and vegerable slag is the waste residue produced during fruit and vegetable juice processing, such as pomace, pears slag, pineapple bran, carrot pomace One or more in Deng.

The preferred adding proportion of adjuvant is: 100 weight portion bean dregs add 0～50 weight portion adjuvants；Preferably adding proportion is: 100 weight portion bean dregs add 8 weight portion adjuvants.

Fermentation temperature: 26～32 DEG C, preferably 30 DEG C.

Fermentation culture mode and incubation time: quiescent culture 32～48h, preferably 44h.

The inoculum concentration of the LT0229 of rhizopus without zygosperm: be not particularly limited, generally 10⁵～10⁷Individual spore/mL screens training Support base.

The concrete technology flow process producing bean dregs sky shellfish product is:

Bean dregs and adjuvant → batch mixing, allotment → sterilizing → cooling → inoculation → fermentation → finished product.

Bean dregs sky shellfish Study on Preparation confirms, the cycle that this method produces bean dregs sky shellfish is short, the product of gained fermented product Of fine quality good: bean dregs inoculate this without after zygosperm rhizopus 24h just at its surface and the mycelia mucosa being internally formed flat-white, 44h obtains shellfish product the most from morning till night, and product good springiness, and section is smooth, has obvious mycelia, has fermentation paste flavor taste, without ammonia taste.Institute Fermented product can eat raw, cold and dressed with sauce, as assistant dish culinary art or be further processed into leisure food (Fig. 1-Fig. 3).

Bean dregs sky shellfish and the advantage of process that the present invention provides are as follows:

1, fermentation time is short, ferments and within 24 hours, starts to produce bean dregs sky shellfish, and fermentation can obtain the product of high-quality for 44 hours Product, have greatly saved production time and energy consumption；

2, gained bean dregs sky shellfish quality better, has fermentation paste flavor taste, without ammonia stink；

3, bean dregs sky shellfish available wide in variety, that local flavor is different, is suitable for the needs of different consumer groups.

Accompanying drawing illustrates:

Fig. 1 is that bean dregs sky shellfish fermentation time optimizes aspect graph；

Fig. 2 is that bean dregs sky shellfish adjuvant adding proportion analyzes aspect graph；

Fig. 3 is that bean dregs sky shellfish different auxiliary material adds analysis aspect graph.

Biomaterial preservation information:

Title: without zygosperm rhizopus (Rhizopus azygosporus) LT0229

The preservation time: on March 1st, 2016, deposit number: CGMCC No.12164

Depositary institution: China Committee for Culture Collection of Microorganisms's common micro-organisms center

Preservation place: Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3.

Detailed description of the invention:

The sensory evaluation standard of they shellfish goods:

1, product best in quality:

Surface and inner homogeneous distribution white hypha, and intensive consolidation, high resilience, section is smooth, has fermented flavour, nothing Ammonia stink, mouthfeel is micro-sweet or slightly sour.

2, substandard product:

If fermented product mycelia skewness and fugitive, show that not or fermentation substrate ratio does not conforms to incubation time Fit and cause thalli growth bad；

If fermented product partially or completely turns black, illustrate that thalli growth is superfluous；

If additionally, adjuvant adds kind and ratio is improper, also resulting in products taste peracid.

Embodiment 1 bean dregs sky shellfish fermentation time optimizes

Method:

Take 100 grams of dry bean dregs, cool after sterilizing to 38～42 DEG C, the spore suspension of addition LT0229, about 10⁵～10⁷Individual Spore/mL culture medium, inoculum concentration is 1%, loads No. 5 plastic packaging bags after stirring, and pricks hole, cultivates for 30 DEG C and occur to bean dregs surface Mycelia.

Fermentation, and observed and recorded sky mytiliform state is stopped three kinds of different fermentations times arranged.

Result: be shown in Table 1

The sensory evaluation of table 1 different fermentations time gained bean dregs sky shellfish

Fermenting bean dregs 24 hours, can see trace mycelia, but because mycelia is less, product elasticity is poor, section on surface Loose, rough；

Continuing to cultivate to 26h, fermented product turf increases, and product is elastic, and preferably section is more smooth, but holds Easily it is scattered；

After continuing fermentation 44h, there is a large amount of white hyphas and being evenly distributed, good springiness in product surface, and section is smooth is difficult to It is scattered.

Conclusion:

1, fermenting bean dregs is after 24 hours, i.e. can get sky shellfish；During 44h, gained sky shellfish quality is preferably (Fig. 1).

2, three time period gained fermented products are respectively provided with fermented flavour, without ammonia stink.

Embodiment 2 adds the bean dregs sky shellfish research of the most commensurability starch

With corn starch as adjuvant, carry out tentatively groping to its adding proportion.

Method: add corn starch 8g and 4g, 121 DEG C of sterilizing 20min in 100g bean dregs the most again；Bean dregs by bacterium of having gone out Cool to 38～42 DEG C, the LT0229 spore suspension of addition early-stage preparations, about 10⁵～10⁷Individual spore/mL culture medium, inoculum concentration is 1%, load No. 5 plastic packaging bags after stirring, prick hole.

Cultivate 44h for 30 DEG C, observe sky shellfish goods form.

Result: be shown in Table 2

Table 2 adjuvant is the sensory evaluation of the bean dregs sky shellfish of starch

100g bean dregs add 8g starch gained fermented product again, surface and internal a large amount of white hypha bodies and uniformly occur Distribution, good springiness, and section smooth (Fig. 2 is left).

Adding 4g starch gained fermented product in 100g bean dregs again, surface and inner white mycelium are less, and distribution is not Uniformly, elastic poor, and section is rough, fugitive (Fig. 2 is right).

Conclusion:

1, bean dregs add starch and can obtain high-quality sky shellfish；

2, the quality of 100g bean dregs interpolation 8g starch product is more preferable.

Embodiment 3 adds the contrast of the bean dregs sky shellfish of starch, flour, wheat bran respectively

Method:

Respectively with starch, flour, wheat bran as adjuvant, 100g bean dregs add 8g adjuvant, 121 DEG C of sterilizing 20min the most again；Will The bean dregs of bacterium of having gone out cool to 38～42 DEG C, add LT0229 spore suspension, and about 10⁵～10⁷Individual spore/mL culture medium, inoculum concentration It is 1%, after stirring, loads No. 5 plastic packaging bags, prick hole, cultivate 44h for 30 DEG C, observe sky shellfish product property.

Result: be shown in Table 3

Table 3 adds the sensory evaluation of different auxiliary material gained bean dregs sky shellfish

Adding starch gained fermented product, surface and inside covers with mycelia, and product entirety presents glassy yellow, good springiness, and Section is smooth, and mouthfeel is the sourest；

Add flour gained fermented product, surface and a large amount of white hypha bodies of internal appearance and be uniformly distributed, good springiness, and Section is smooth；

Add wheat bran gained fermented product, a large amount of white hypha body occurs and is uniformly distributed, good springiness, and section relatively light Sliding, show slightly the rough mouthfeel (Fig. 3) that wheat bran is had.

Conclusion:

Add bean dregs sky shellfish prepared by three kinds of different auxiliary material and all can get the product of quality better, taste and flavor the most not phase With.

Claims (10)

1. bean dregs sky shellfish, is characterized in that, the raw material producing bean dregs sky shellfish product is bean dregs, and described bean dregs include that various beans produces Bean dregs.

2. bean dregs sky shellfish, is characterized in that, produces in the raw material of bean dregs sky shellfish product, and major ingredient is bean dregs, and adjuvant is selected from starch, face One or more in powder, Testa Tritici or fruit and vegerable slag, zymocyte used is without zygosperm rhizopus (R.azygosporus) LT0229。

3. the bean dregs sky shellfish described in claim 2, described flour includes with a kind of grain or the face of several grain processing Powder.

4. the bean dregs sky shellfish described in claim 2, described fruit and vegerable slag is the waste residue produced during fruit and vegetable juice processing, uses one Or it is multiple.

5. the bean dregs sky shellfish described in claim 2, the adding proportion of described adjuvant is: 100 weight portion bean dregs add 0～50 weight Part adjuvant.

6. the bean dregs sky shellfish described in claim 2, it is auxiliary that the adding proportion of described adjuvant is that 100 weight portion bean dregs add 8 weight portions Material.

7. without zygosperm rhizopus (Rhizopus azygosporus) LT0229 purposes in producing bean dregs sky shellfish.

8. the method producing bean dregs sky shellfish, is characterized in that, raw material includes bean dregs and adjuvant, and described adjuvant is selected from starch, face One or more in powder, Testa Tritici or fruit and vegerable slag, zymocyte used is without zygosperm rhizopus (R.azygosporus), bacterial strain is LT0229.

9. the method described in claim 8, wherein, fermentation temperature is 26～32 DEG C；Fermentation culture mode is quiescent culture；Cultivate Time is 32～48h.

10. the method described in claim 9, wherein, fermentation temperature is 30 DEG C；Incubation time is 44h.