CN106235257A - A kind of method that two microorganisms synergic fermentation Folium Perillae dregs of rice prepare base of flavour development - Google Patents
A kind of method that two microorganisms synergic fermentation Folium Perillae dregs of rice prepare base of flavour development Download PDFInfo
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- CN106235257A CN106235257A CN201610624764.7A CN201610624764A CN106235257A CN 106235257 A CN106235257 A CN 106235257A CN 201610624764 A CN201610624764 A CN 201610624764A CN 106235257 A CN106235257 A CN 106235257A
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- fermentation
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- rice
- folium perillae
- flavour development
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Abstract
The present invention relates to a kind of method that two microorganisms synergic fermentation Folium Perillae dregs of rice prepare base of flavour development, the method comprises the steps: that (1) normal-temperature water is soaked, making the Folium Perillae dregs of rice and wheat bran be completely submerged in water, after soaking 0.5 1.0 hours, the raw material after soaking drains the water, it is placed in high-pressure sterilizing pot, 121 DEG C of boiling sterilizations 20 30 minutes, treat that material is cooled to room temperature, access aspergillus niger and aspergillus oryzae two microorganisms, inoculum concentration is 0.2% 0.5%, then raw material and yeast inoculation is sufficiently mixed uniformly；(2) being cultivated as in the aerlbic culture case of constant temperature by postvaccinal bent material, period carries out twice turning over song, cultivates and is into song in 24 48 hours, the bent material made is put into fermentation tank, adds saline, fermentation；(3), after having fermented, it is filtrated to get base of flavour development.The base of flavour development that fermentation prepares, local flavor is natural, sense of taste is coordinated, fine and smooth, mellow strong.
Description
Technical field
The invention belongs to technical field of microbial fermentation, utilize aspergillus oryzae and aspergillus niger two microorganisms to work in coordination with particularly to one
The method that the fermentation Folium Perillae dregs of rice prepare base of flavour development.
Background technology
The Folium Perillae dregs of rice are Fructus Perillae Main By products after extracting Oleum Perillae, are oil expression residue.The Folium Perillae dregs of rice include plants
Thing albumen, protein content 28%～45% in the dregs of rice after defat, content is higher and without poisonous and harmful substance, and containing multiple to people
The healthy useful active component of class.China more abroad compares for the utilization of the Folium Perillae dregs of rice and is scarcely out of swaddling-clothes, therefore
Needs are invested more, and carry out Folium Perillae dregs of rice recycling and the exploitation of field of deep.
Fermentable is to utilize microorganism, under appropriate conditions, is converted into through specific metabolic pathway by raw material
The process of the product that necessary for human is wanted；Ferment and find application in many countries as a kind of preservation technology, but along with various preservations
The development of technology (as freezing, be dried or canning etc.), present people are slowly by attention gained after fermentation has been transferred in preservation
On the local flavor of product.Fermented food refers to that food is divided big by the various enzymes gone out secreted by microorganism own metabolism and breeding
The obtained products that carry out degrading such as sub-material such as protein, fat, polysaccharide, it is unique that these products to have compared with raw material
Flavour, fragrance etc., obtain the generally accreditation of consumer and like.
Microorganism for fermented food has mycete, yeast, antibacterial etc..Such as soy sauce Commercial cultivation aspergillosis, yeast, breast
Acid bacterium；The production of vinegar is mainly beneficial to acetic acid bacteria；The main microorganism of fermentation meat product has mycete, lactic acid bacteria etc.；Yoghourts etc. are sent out
Kefir milk is to utilize by lactic acid bacteria, bacillus bifidus etc..
Summary of the invention
It is an object of the invention to set up a kind of use aspergillus oryzae and the aspergillus niger two microorganisms synergic fermentation Folium Perillae dregs of rice, with preparation
The method with the base of flavour development of excellent flavor characteristic.
The technical solution used in the present invention is:
A kind of method that two microorganisms synergic fermentation Folium Perillae dregs of rice prepare base of flavour development, comprises the steps:
(1) pretreatment of raw material and inoculation
Normal-temperature water is soaked, and makes the Folium Perillae dregs of rice and wheat bran be completely submerged in water, after soaking 0.5-1.0 hour, after soaking
Raw material drains the water, and is placed in high-pressure sterilizing pot, 121 DEG C of boiling sterilizations 20-30 minute, treats that material is cooled to room temperature (material moisture
For 30%-60%), access aspergillus niger and aspergillus oryzae two microorganisms, inoculum concentration is 0.2%-0.5%, is then filled with yeast inoculation by raw material
Divide mix homogeneously；
(2) koji-making with two stains and fermentation
Being cultivated as in the aerlbic culture case of constant temperature by postvaccinal bent material, period carries out twice turning over song, cultivates 24-
Within 48 hours, being into song, the bent material made is put into fermentation tank, adds saline, fermentation temperature is 42-45 DEG C；Ferment 10-15 days
After, adjust fermentation temperature and be 36-40 DEG C, continue fermentation 15-20 days；
(3), after having fermented, it is filtrated to get base of flavour development.
Preferably, the quality of material ratio of the two microorganisms fermentation of described step (1) is: the Folium Perillae dregs of rice: wheat bran is (1-3): 1；
Preferably, the addition configuration of two microorganisms: aspergillus oryzae: aspergillus niger mass ratio is (1-3): 1.
Preferably, the aerlbic culture case temperature range of described step (2) is at 28 DEG C-35 DEG C；Cultivation humidity is 65%-
95%.
Preferably, described step (2) is turned over for twice the bent time be set as 24 hours with 36 hours.
Preferably, the brine strength scope being placed in fermentation tank in described step (2) is 10%-17%；The interpolation of saline
(addition of salinity and saline by controlling saline makes the moisture Control of beans unstrained spirits to 0.8-1.5 times that amount is song material quality
At 45%-60%).
Preferably, described step (3) is filtered into and is filtered by 20 eye mesh screens.
Preferably, described aspergillus oryzae is aspergillus oryzae 3.042.Described aspergillus niger is aspergillus niger 3.350.
The principle of the present invention is as follows:
The Folium Perillae dregs of rice are the beneficiating ingredients such as the side-product in perilla oil production process, rich in proteins.Protein digestion is to change
Making protein, realize one of protein function diversification, the most effective approach improving protein value, the present invention utilizes microorganism
Self produce enzyme advantage hydrolysis Folium Perillae cake protein, prepare the base of flavour development rich in taste compound, open up the utilization way that the Folium Perillae dregs of rice are new
Footpath, it addition, the various active material produced in sweat, for improving its nutritive value, increases the added value of base of flavour development
Tool has certain effect.
The present invention is had the advantages that
The present invention has preferable using value for efficiently utilizing low value protein resource to produce good base of flavour development.Institute
Select fermentation raw material be mainly composed of the Folium Perillae dregs of rice and wheat bran, be agricultural byproducts, cost is relatively low and easily obtains；Fermentation prepares
Base of flavour development, local flavor is natural, sense of taste is coordinated, fine and smooth, mellow strong.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, but does not limit protection scope of the present invention.
Embodiment 1
A kind of method that two microorganisms synergic fermentation Folium Perillae dregs of rice prepare base of flavour development, comprises the steps:
Weigh fermentation raw material Folium Perillae dregs of rice 50kg, wheat bran 50kg, the two mix homogeneously is immersed in the water, after soaking 0.5 hour
Dewatering.Fermentation raw material is placed in high-pressure sterilizing pot, after 121 DEG C of steaming and decoctings 30 minutes, material is placed in room temperature and cools down.Claim respectively
Amount 200g aspergillus oryzae and 100g aspergillus niger, uniformly mix the two, be inoculated in material and be stirred together for mix homogeneously.
Postvaccinal bent material is cultivated as in the aerlbic culture case of 30 DEG C of constant temperature, keeps humidity 85%, little in 24
Time and within 36 hours, carry out twice turning over song, when song material becomes uniform pistac, be into song.The bent material made is put into fermentation
Tank, is equipped with the saline that concentration is 12% of equivalent weight, stirs by song material quality, sealed fermenting 12 under the conditions of 42 DEG C
My god, adjustment fermentation temperature, to 40 DEG C, continues fermentation 15 days.After fermentation ends, being filtered to remove impurity with 20 eye mesh screens, gained ferments
Product is natural base of flavour development.
Gained base of flavour development has mellow, natural paste flavor abnormal smells from the patient, and good stability, is used for adjusting with the addition of 0.5%
In taste goods, it is possible to be obviously improved the mellow local flavor of product, have that local flavor is harmonious, lasting in perfume (or spice), the natural feature of aftertaste.
Claims (8)
1. the method that two microorganisms synergic fermentation Folium Perillae dregs of rice prepare base of flavour development, it is characterised in that: comprise the steps:
(1) pretreatment of raw material and inoculation
Normal-temperature water is soaked, and makes the Folium Perillae dregs of rice and wheat bran be completely submerged in water, the raw material after soaking 0.5-1.0 hour, after soaking
Drain the water, be placed in high-pressure sterilizing pot, 121 DEG C of boiling sterilizations 20-30 minute, treat that material is cooled to room temperature, access aspergillus niger and rice
Aspergillosis two microorganisms, inoculum concentration is 0.2%-0.5%, then raw material and yeast inoculation is sufficiently mixed uniformly；
(2) koji-making with two stains and fermentation
Being cultivated as in the aerlbic culture case of constant temperature by postvaccinal bent material, period carries out twice turning over song, cultivates 24-48 little
Time be into song, the bent material made is put into fermentation tank, adds saline, fermentation temperature is 42-45 DEG C；After fermenting 10-15 days, adjust
Whole fermentation temperature is 36-40 DEG C, continues fermentation 15-20 days；
(3), after having fermented, it is filtrated to get base of flavour development.
The method that a kind of two microorganisms synergic fermentation Folium Perillae dregs of rice the most according to claim 1 prepare base of flavour development, its feature exists
In: the quality of material ratio of the two microorganisms fermentation of described step (1) is: the Folium Perillae dregs of rice: wheat bran is (1-3): 1.
The method that a kind of two microorganisms synergic fermentation Folium Perillae dregs of rice the most according to claim 1 prepare base of flavour development, its feature exists
In: the addition configuration of two microorganisms: aspergillus oryzae: aspergillus niger mass ratio is (1-3): 1.
The method that a kind of two microorganisms synergic fermentation Folium Perillae dregs of rice the most according to claim 1 prepare base of flavour development, its feature exists
In: the aerlbic culture case temperature range of described step (2) is at 28 DEG C-35 DEG C；Cultivation humidity is 65%-95%.
The method that a kind of two microorganisms synergic fermentation Folium Perillae dregs of rice the most according to claim 1 prepare base of flavour development, its feature exists
In: described step (2) is turned over for twice the bent time be set as 24 hours with 36 hours.
The method that a kind of two microorganisms synergic fermentation Folium Perillae dregs of rice the most according to claim 1 prepare base of flavour development, its feature exists
In: the brine strength scope being placed in fermentation tank in described step (2) is 10%-17%；The addition of saline is bent material quality
0.8-1.5 times.
The method that a kind of two microorganisms synergic fermentation Folium Perillae dregs of rice the most according to claim 1 prepare base of flavour development, its feature exists
In: described step (3) is filtered into and is filtered by 20 eye mesh screens.
The method that a kind of two microorganisms synergic fermentation Folium Perillae dregs of rice the most according to claim 1 prepare base of flavour development, its feature exists
In: described aspergillus oryzae is aspergillus oryzae 3.042.Described aspergillus niger is aspergillus niger 3.350.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581573A (en) * | 2017-10-12 | 2018-01-16 | 天津春发生物科技集团有限公司 | A kind of preparation method of beef-flavouring richness peptide natural flavouring |
| CN107712806A (en) * | 2017-10-12 | 2018-02-23 | 天津春发生物科技集团有限公司 | A kind of method that chicken flavor essence is prepared using two microorganisms cooperative fermentation sesame seed meal |
| CN107712805A (en) * | 2017-11-10 | 2018-02-23 | 天津春发生物科技集团有限公司 | A kind of method that pig flesh flavor flavoring is prepared using microbial fermentation |
| EP3669669A1 (en) * | 2018-12-21 | 2020-06-24 | Brain Ag | Spice mixture and manufacture of same |
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| EP3669669A1 (en) * | 2018-12-21 | 2020-06-24 | Brain Ag | Spice mixture and manufacture of same |
| WO2020127729A1 (en) * | 2018-12-21 | 2020-06-25 | Brain Ag | Seasoning mixture and production of same |
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Application publication date: 20161221 |