CN106235021B - A kind of technique of fermenting and producing fermented soya bean - Google Patents
A kind of technique of fermenting and producing fermented soya bean Download PDFInfo
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- CN106235021B CN106235021B CN201610600861.2A CN201610600861A CN106235021B CN 106235021 B CN106235021 B CN 106235021B CN 201610600861 A CN201610600861 A CN 201610600861A CN 106235021 B CN106235021 B CN 106235021B
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Classifications
-
- 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 technique of fermenting and producing fermented soya bean, which includes: successively to clean soya bean, impregnate, draining, after boiling, and inoculation bacterium powder carries out koji-making and fermentation, obtains fermented soya bean；The bacterium powder is the Mixed Microbes powder of aspergillus oryzae and aspergillus niger, and the mass ratio of the two is 1.5~4:1.The method of the present invention uses the Mixed Microbes powder of aspergillus oryzae and aspergillus niger, and cooperates suitable koji-making and zymotechnique, significantly improves into the amino-acid nitrogen content that bent prolease activity and fermentation generate, and obtains quality and the fermented soya bean finished product that taste is better；Preparation process is simple, substantially reduces fermentation period, reduces production cost.
Description
Technical field
The present invention relates to technical field of fungal fermentation more particularly to a kind of techniques of fermenting and producing fermented soya bean.
Background technique
Fermented soya bean are the traditional fermented bean products in China, since its nutrition abundant and unique flavor are deep by the majority of consumers
Like；Especially in south, dish can be not only done, but also can be used as flavouring and eaten extensively.Due to fermented soya bean preparation process
In microbial fermentation effect, not only make fermented soya bean protein rich in, fat, carbohydrate, vitamin and mineral
The nutritional ingredients such as matter, also form polypeptide abundant in fermented soya bean, amino acid, oligosaccharides, and the substances such as monosaccharide make fermented soya bean be easier quilt
Absorption of human body promotes digestion, is suitable for the crowd of stomach malabsorption, the old man and dyspeptic children of digestion power decline
It is edible.
Due to areal variation, makes the microorganism that fermented soya bean are utilized and be also not quite similar, mainly there is aspergillus type fermented soya bean, such as Hunan
Liuyang fermented brown bean；Bacterial fermented douchi such as utilizes the Japanese Natto of bafillus natto production；Mucor type fermented soya bean, such as the Yongchuan in Chongqing
Fermented soya bean；Head mold type fermented soya bean, as the day of Indonesia is trained.
Traditional fermented soya bean manufacture craft is: soya bean → immersion → boiling → drains cooling → inoculation → room temperature koji-making → and washes
Bent, addition auxiliary material → rear ferment → fermented soya bean → drying → finished product.Above-mentioned technique is mainly fermented under field conditions (factors), so that fermented soya bean system
The bent time is longer, and the production of fermented soya bean is also limited by season, and most of fermented soya bean all make in temperature higher summer, and
It cannot produce throughout the year, therefore seriously affect the utilization of working shop of enterprise and the market supply and demand and production-scale expansion of fermented soya bean, increase
Production cost is added.
To improve the above problem, it is conducive to production and promotes, researcher optimizes process aspect and set about from the improvement of strain.But
It is that the technique generally takes single bacterium kind koji-making to produce fermented soya bean, the microorganism for participating in fermentation is less, and the enzyme class of secretion is not complete,
So that fermented soya bean of the flavor of fermented soya bean finished product not as good as traditional zymotic.Such as:
Application publication number discloses one kind for the Chinese invention patent application document of CN103621913A and rapidly and efficiently ferments
The production technology of health care fermented soya bean, the production technology is the following steps are included: by wheat bran is mixed after soybeans soaking, in 121 DEG C of sterilizings 30
Minute；For clinker cooling to 40 DEG C or so inoculation Triangle-botde kojis, 30 DEG C of cultures to clinker surface row are bent up to fermented soya bean at white；It will
10% salt water is added in fermented soya bean song, and the water content of fermented soya bean unstrained spirits is made to reach 80%~100%, in 50 DEG C after progress hot fermentation seven days
Fermented soya bean unstrained spirits is i.e. mature；By fermented soya bean unstrained spirits be added 90 DEG C or more filter after hot water thermal insulating 2~4 hours thick soy sauce, remaining solid are
Drench oily fermented soya bean；The Bacillus nattoSawamura liquid (2000IU/mL or more) fermented is added in 0.1-1% ratio and is drenched in oily fermented soya bean,
Obtain basic fermented soya bean；The different spices such as rice wine, capsicum, Chinese prickly ash are added in basic fermented soya bean, can must obtain style fermented soya bean.
Compared with traditional handicraft, above-mentioned technique living contaminants are few, fermentation period is short, product salt content is low, contain Nattokinase
Stablize；And one time fermentation, produces soy sauce and fermented soya bean are not only full of nutrition, and of all shapes and colors, is suitble to large scale fermentation production；
But single flavor is not as good as the fermented soya bean of traditional zymotic.
Therefore, it is necessary to further improve existing production technology, a kind of fermented soya bean are provided taste is better the abundant, production cycle
It is shorter, it is more suitable for the fermented soya bean manufacture craft of large-scale promotion.
Summary of the invention
The present invention provides a kind of technique of fermenting and producing fermented soya bean, which can not only shorten fermentation period, reduce life
Produce cost, additionally it is possible to significantly improve into the amino-acid nitrogen content that bent prolease activity and fermentation generate during the preparation process.
A kind of technique of fermenting and producing fermented soya bean, comprising: soya bean is successively cleaned, impregnates, drain, after boiling, is inoculated with bacterium powder
Koji-making and fermentation are carried out, fermented soya bean are obtained；The bacterium powder is the Mixed Microbes powder of aspergillus oryzae and aspergillus niger, and the mass ratio of the two is 1.5
~4:1.
The index that prolease activity is completed as koji-making is decomposed high molecular weight protein substance and is provided predominantly in fermentation process
Preparing, amino-acid nitrogen content is the index that fermentation is completed, and fermentation process is a series of biochemical reaction, such as Maillard reaction,
With the flavor of fermented soya bean and nutritionally relevant.
Further, the aspergillus oryzae is that Shanghai makes 3.042, and the aspergillus niger is As 3.350.
For aspergillus oryzae as brewing power microorganism, producing enzyme is abundant, can generate such as protease, peptase, amylase, fiber
Plain enzyme etc., these enzyme systems play different role to fermented soya bean production, and wherein protease is key enzyme.Aspergillus oryzae produces neutral proteinase
Ability it is stronger, the ability for producing acid protease is relatively weak；And the fermentation process of fermented soya bean is the environment in neutral and slant acidity
Middle completion, need acid protease.
The shortcomings that experiment discovery, the addition of aspergillus niger not only will not influence the fermentation of fermented soya bean, can also make up aspergillus oryzae, it is
Entire fermented soya bean song provides acid protease.Wherein, when the proportion of aspergillus oryzae and aspergillus niger is 4:1, the produced protease activity of koji-making
Power highest.
Preferably, the inoculum concentration of the bacterium powder is 1~1.5% in terms of the quality of soya bean.
Preferably, the temperature of the immersion is 25~35 DEG C, the time is 3~5h.
Preferably, the temperature of the boiling is 120~125 DEG C, the time is 15~25min.
The growth temperature of mould is unsuitable too low, is unfavorable for the growth and metabolism of microorganism；Temperature is unsuitable excessively high, is easy to produce
" burning bent " phenomenon, is unfavorable for microorganism growth, and easily inactivate enzyme.
Fungus growth needs a certain amount of moisture, and suitable humidity can make raw material keep higher moisture, and make microorganism
In equilibrium state, be conducive to the growth of mould in this way, increase yield of enzyme；But humidity is excessive, easily makes moisture mistake in incubator
Height may interfere with the mass exchange of mould and external environment, is unfavorable for the growth of microorganism, declines enzyme activity.
Therefore preferably, the condition of the koji-making are as follows: temperature is 30~35 DEG C, and relative humidity is 75~80%, and the time is
36~60h.It is further preferred that the temperature is 30 DEG C, and relative humidity 75%, time 48h.
In fermented soya bean fermentation process, needing to add certain salt, this not only contributes to the flavor quality of final finished, and
Also there are much relations with microorganism growth.The growth with high salt for being able to suppress microorganism and prolease activity, hinder protein
It decomposes, so that amino-acid nitrogen content declines, so control salt content is most important for fermented soya bean quality of finished.
Preferably, adding salt and water, then ferment after koji-making；Wherein, the additive amount of salt is 40~60g/
kg.It is further preferred that the additive amount of salt is 50g/kg.
Fermented soya bean earlier fermentation is the hydrolysis that the protein in soybean occurs under the catalysis of the enzyme of microorganism secretion, institute
Must have water participation.When water content is too low, it is unfavorable for protein and is hydrolyzed into amino nitrogen, higher moisture is kept to be conducive to egg
The decomposition of white matter；But moisture is excessively high, sauce shape or paste is presented in fermented soya bean, can not keep the original solid granulates of fermented soya bean.Cause
This, control water content is conducive to fermented soya bean fermentation in a certain range.
Preferably, the additive amount of the water is 400~600mL/kg.It is further preferred that the additive amount of water is 500mL/kg.
In fermented soya bean fermentation process, macromolecular substances such as protein generate the amino nitrogen of small molecule under the catalysis of enzyme,
The too low catalysis reaction for being unfavorable for enzyme of temperature, it is excessively high easily to inactivate enzyme.
Relative humidity is related to the water content in fermented soya bean, and only under suitable humidity, fermented soya bean and microorganism are just able to maintain
Appropriate moisture, to be conducive to fermented soya bean fermentation；Humidity is too low, and the moisture in fermented soya bean can be evaporated, and is unfavorable for so micro-
The growth and protein of biology are hydrolyzed into amino nitrogen；Humidity is excessively high, and fermented soya bean water content is high, and fermented soya bean surface is by large quantity of moisture packet
It encloses, is unfavorable for the exchange of interior external substance.In addition, fermentation time will affect the quality of fermented soya bean finished product, such as flavor and taste.
Preferably, the condition of the fermentation are as follows: temperature is 37~45 DEG C, and relative humidity is 60~70%, the time 10
~15d.It is further preferred that temperature is 45 DEG C, and relative humidity 65%, time 12d.
Compared with prior art, the invention has the following advantages:
(1) the method for the present invention uses the Mixed Microbes powder of aspergillus oryzae and aspergillus niger, and cooperates suitably koji-making and zymotechnique,
The amino-acid nitrogen content that bent prolease activity and fermentation generate is significantly improved into, obtains quality and the fermented soya bean that taste is better
Finished product.
(2) the method for the present invention preparation process is simple, substantially reduces fermentation period, reduces production cost.
Detailed description of the invention
Fig. 1 is that different aspergillus oryzaes and black-koji mould powder match the influence for comparing holding fermented blank bean koji-making prolease activity in embodiment 1.
Fig. 2 is influence of the different bacterium powder inoculum concentrations to holding fermented blank bean koji-making prolease activity in embodiment 1.
Fig. 3 is influence of the different starter-making temperatures to holding fermented blank bean koji-making prolease activity in embodiment 1.
Fig. 4 is influence of the different koji-making humidity to holding fermented blank bean koji-making prolease activity in embodiment 1.
Fig. 5 is influence of the different koji-making times to holding fermented blank bean koji-making prolease activity in embodiment 1.
Fig. 6 is the influence that different fermentations temperature produces amino-acid nitrogen content to fermented soya bean fermentation in embodiment 2.
Fig. 7 is the influence that different fermentations humidity produces amino-acid nitrogen content to fermented soya bean fermentation in embodiment 2.
Fig. 8 is the influence that different in moisture additive amount produces amino-acid nitrogen content to fermented soya bean fermentation in embodiment 2.
Fig. 9 is the influence that different salt adding amounts produce amino-acid nitrogen content to fermented soya bean fermentation in embodiment 2.
Figure 10 is the influence that the different fermentations time produces amino-acid nitrogen content to fermented soya bean fermentation in embodiment 2.
Specific embodiment
Each index determining method involved in the following example is as follows:
1, the measurement of prolease activity: GB/T 23527-2009；
2, the measurement of amino-acid nitrogen content:
(1) preparation of sample: weighing 5g or so sample, is put into 200mL beaker, and 50mL distilled water is added, uses refiner
It smashes uniformly, is transferred in centrifuge tube, is centrifuged 15min under conditions of 3500r/min, supernatant is moved into 100mL volumetric flask,
Again plus 10mL distilled water is in centrifuge tube precipitating, is centrifuged again, and supernatant pours into volumetric flask, this operation 3 times repeatedly is finally used
Distilled water is settled to 100mL, mixes.
(2) measurement of sample: 10mL sample liquid is drawn in 200mL beaker, 60mL distilled water is added, starts magnetic agitation
Device is added 10mL formalin and is mixed with the NaOH solution titratable acidity meter pH to 8.2 of 0.05mol/L, then uses 0.05mol/L
NaOH be titrated to 9.2, write down the NaOH volume V that pH is consumed from 8.2 to 9.21；Blank assay only needs to change sample into 10mL
Distilled water writes down the NaOH volume V of consumption2.。
Amino-acid nitrogen content:
3, the aspergillus oryzae of the following example is that Shanghai makes 3.042, and aspergillus niger is As 3.350, is purchased from Yiyuan Kang Yuansheng
Object Science and Technology Ltd..
Embodiment 1
Using prolease activity as index, to bacterium powder proportion, inoculum concentration, starter-making temperature, relative humidity and koji-making time etc. because
Element is assessed.
1, bacterium powder matches: selecting full raw soybeans 100g, washes with clean water, 300mL, 30 DEG C of water is then added
Impregnate 4h, after draining, access 1g bacterium powder (inoculum concentration 1.0%, w/w), wherein aspergillus oryzae and bacterium powder proportion be set as 5:0,4:1,
3:2,2:3 after koji-making 60h, measure prolease activity under conditions of temperature is 30 DEG C, relative humidity 75%.
As shown in Figure 1, when the proportion of aspergillus oryzae and black-koji mould powder is 4:1, the produced prolease activity highest of koji-making.
2, inoculum concentration: selecting full raw soybeans 100g, wash with clean water, and 300mL, 30 DEG C of water logging is then added
Steep 4h, after draining, access bacterium powder, wherein aspergillus oryzae and black-koji mould powder proportion be 4:1, inoculum concentration be arranged (w/w) be 2.0%,
1.5%, 1.0%, 0.5%, under conditions of temperature is 30 DEG C, relative humidity 75%, after koji-making 60h, measure prolease activity.
As shown in Figure 2, with the increase of inoculum concentration, prolease activity is gradually increased, and is reached most in inoculum concentration for 1.5%
Greatly, but when inoculum concentration further increases, prolease activity but declines instead, it may be possible to which, because inoculum concentration is too big, microorganism is raw
Long excessive, the temperature of generation is higher than its optimum growth temperature, and is limited by the nutriment that can be utilized.So
The inoculum concentration for determining 1.5% is optimum inoculation amount.
3, starter-making temperature: selecting full raw soybeans 100g, wash with clean water, and 300mL, 30 DEG C of water is then added
4h is impregnated, after draining, is accessed bacterium powder (inoculum concentration 1.5%, w/w), wherein aspergillus oryzae and black-koji mould powder proportion are 4:1, In
Temperature setting is 25 DEG C, 30 DEG C, 35 DEG C, 37 DEG C, 40 DEG C, under conditions of relative humidity 75%, after koji-making 60h, measures protease
Vigor.
From the figure 3, it may be seen that fermented soya bean song prolease activity gradually rises as fermentation temperature gradually rises, the enzyme activity at 35 DEG C
Reach maximum, but as temperature further increases, enzyme activity sharply declines.
4, koji-making relative humidity: selecting full raw soybeans 100g, wash with clean water, and is then added 300mL, and 30 DEG C
Water impregnate 4h, after draining, access bacterium powder (inoculum concentration 1.5%, w/w), wherein aspergillus oryzae and black-koji mould powder proportion be 4:
1, under conditions of temperature is 30 DEG C, relative humidity is set as 65%, 70%, 75%, 80% and 85%, after koji-making 60h, measurement
Prolease activity.
From fig. 4, it can be seen that prolease activity declines after first increasing, in relative humidity with the increase of relative humidity again
Reach maximum for 75% enzyme activity.
5, the koji-making time: selecting full raw soybeans 100g, wash with clean water, and 300mL, 30 DEG C of water is then added
4h is impregnated, after draining, is accessed bacterium powder (inoculum concentration 1.5%, w/w), wherein aspergillus oryzae and black-koji mould powder proportion are 4:1, In
Temperature be 30 DEG C, relative humidity be set as under conditions of 75%, respectively koji-making 12h, for 24 hours, after 36h, 48h, 60h and 72h, sampling
Measure prolease activity.
As shown in Figure 5, with the extension of koji-making time, downward trend after first increase is presented in prolease activity, in 48h
Reach maximum.Before 48h, microorganism is growing, so that enzyme activity also gradually increases；In 48h, fungus growth obtains vigorous, production
Enzyme ability also reaches maximum, and enzyme activity also correspondinglys increase, and after 48h, may be limited by available nutriment and
The reason of strain enzymatic productivity decline, prolease activity are gradually reduced.
Embodiment 2
Using amino-acid nitrogen content as index, to factors such as fermentation temperature, relative humidity, water content, salt adding amount, fermentation times
It is assessed.
1, fermentation temperature: after the completion of soybean is by immersion, boiling, koji-making, quality point is added in the soybean that every 1kg koji-making is completed
The saline solution 400mL of number 15%, wherein fermentation temperature is respectively set to 30 DEG C, 37 DEG C, 40 DEG C, 45 DEG C, relative humidity 75%
Under conditions of ferment, measure amino-acid nitrogen content.
The amino-acid nitrogen content highest that generates at 45 DEG C it will be appreciated from fig. 6 that fermented soya bean ferment, temperature is low or high is all unfavorable for
Fermented soya bean fermentation.
2, fermentation relative humidity: after the completion of soybean is by immersion, boiling, koji-making, matter is added in the soybean that every 1kg koji-making is completed
The saline solution 400mL of score 15% is measured, at 45 DEG C of fermentation temperature, relative humidity is respectively set to 65%, 75%, 85% condition
Lower fermentation measures amino-acid nitrogen content.
As can be seen from Figure 7, when humidity is 65%, fermented soya bean fermentation produces amino-acid nitrogen content highest, and humidity is too high or too low all
It is unfavorable for fermenting.
3, amount of water: after the completion of soybean is by immersion, boiling, koji-making, the soybean that every 1kg koji-making is completed is separately added into
The saline solution of 250mL, 500mL, 750mL, 1000mL mass fraction 15%, at 45 DEG C of fermentation temperature, relative humidity is 65%
Under the conditions of ferment, measure amino-acid nitrogen content.
As it can be observed in the picture that amino-acid nitrogen content is higher when water and fermented soya bean song ratio are greater than 1:4 (v:m)；To conserve water, water
Ratio with fermented soya bean song is 1:2 (v:m).
4, salt adding amount: after the completion of soybean is by immersion, boiling, koji-making, 500mL water is added in the soybean that every 1kg koji-making is completed,
25g, 50g, 75g, 100g salt are separately added into water, at 45 DEG C of fermentation temperature, relative humidity is fermented under conditions of being 65%, is surveyed
Determine amino-acid nitrogen content.
As shown in Figure 9, when salt content is 5.0%, fermented soya bean ferment effect is preferable.
5, fermentation time: after the completion of soybean is by immersion, boiling, koji-making, 50g food is added in the soybean that every 1kg koji-making is completed
Salt, 500mL water are 45 DEG C in fermentation temperature, and relative humidity is fermented under conditions of being 75%, measures amino-acid nitrogen content.
As can be seen from Figure 10, with the increase of fermentation number of days, fermented soya bean fermentation produced amino-acid nitrogen content and gradually increases, on 12 days left sides
The right side reaches highest, tends towards stability later.From save the cost and the short-period angle of contracting determine 12 days for best fermentation time.
Embodiment 3
By the research of embodiment 1 and embodiment 2, the technique for obtaining optimal fermenting and producing fermented soya bean.
Specific step is as follows:
(1) the soya bean particle that 1kg is full is taken, is cleaned with clear water until completely, after 30 DEG C of warm water immersion 4h of 3L is added, dripping
Solid carbon dioxide point, is put into boiling 20min in 121 DEG C of autoclaving pots, is cooled to room temperature, obtain cooked soya bean particle；
(2) 15g Mixed Microbes powder is accessed into cooked soya bean particle, wherein the mass ratio of aspergillus oryzae and black-koji mould powder is
4:1 is uniformly mixed, and is put into koji-making 48h in incubator, and temperature is 30 DEG C, relative humidity 75%；
(3) after koji-making is completed, salt and sterile water are added, in mass, the fermented soya bean song of every 1kg be added 50g salt and
Temperature is transferred to 45 DEG C by the sterile water of 500mL, and relative humidity is adjusted to 65%, ferments 12 days, obtains finished product fermented soya bean.
After the completion of koji-making, prolease activity can achieve 1033u/g；After fermentation, amino-acid nitrogen content reaches 2.1g/
100g；Finished product fermented soya bean darkly brown particles shape, has dense beany flavour, soft taste has certain saline taste.
Claims (3)
1. a kind of technique of fermenting and producing fermented soya bean, comprising: soya bean is successively cleaned, impregnates, drain, after boiling, inoculation bacterium powder into
Row koji-making and fermentation obtain fermented soya bean；It is characterized in that, the inoculum concentration of the bacterium powder is 1~1.5% in terms of the quality of soya bean；Institute
The Mixed Microbes powder that bacterium powder is aspergillus oryzae and aspergillus niger is stated, the mass ratio of the two is 1.5~4:1；The condition of the koji-making are as follows: temperature
It is 30~35 DEG C, relative humidity is 75~80%, and the time is 36~60h；After koji-making, salt and water are added, then ferment, institute
The additive amount for the salt stated is 40~60g/kg；The additive amount of the water is 400~600mL/kg；The condition of the fermentation are as follows:
Temperature is 37~45 DEG C, and relative humidity is 60~70%, and the time is 10~15d.
2. technique as described in claim 1, which is characterized in that the temperature of the immersion is 25~35 DEG C, and the time is 3~5h.
3. technique as described in claim 1, which is characterized in that the temperature of the boiling be 120~125 DEG C, the time be 15~
25min。
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