CN107279748A - It is a kind of to mix aspergillus oryzae and the bean cotyledon of Lactobacillus plantarum fermentation and preparation method thereof - Google Patents
It is a kind of to mix aspergillus oryzae and the bean cotyledon of Lactobacillus plantarum fermentation and preparation method thereof Download PDFInfo
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- 240000006439 Aspergillus oryzae Species 0.000 title claims abstract description 49
- 235000002247 Aspergillus oryzae Nutrition 0.000 title claims abstract description 49
- 240000006024 Lactobacillus plantarum Species 0.000 title claims abstract description 46
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- 241000186660 Lactobacillus Species 0.000 claims abstract description 4
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- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 15
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- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- 241001468155 Lactobacillaceae Species 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
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- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
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- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
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- 235000014655 lactic acid Nutrition 0.000 description 1
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- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
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- 235000015277 pork Nutrition 0.000 description 1
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- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Health & Medical Sciences (AREA)
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- Biotechnology (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- Organic Chemistry (AREA)
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- Genetics & Genomics (AREA)
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- Tropical Medicine & Parasitology (AREA)
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- Biomedical Technology (AREA)
- General Health & Medical Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
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Abstract
The invention discloses a kind of bean cotyledon production technology for mixing aspergillus oryzae and plant lactobacillus fermentation, the bean cotyledon is made up of the raw material of following weight proportion：40 80 parts of broad bean, 12 20 parts of salt, 15 25 parts of flour, 0.01 0.02 parts of aspergillus oryzae pulvis, 0.002 0.008 parts of Lactobacillus plantarum pulvis, 40 80 parts of water.Fermented present invention utilizes mixing aspergillus oryzae and Lactobacillus plantarum, improve the stickiness of thick broad-bean sauce, the quality of every batch bean cotyledon is set to keep uniform, reduce risk of the product by aflatoxin contamination simultaneously, safely edible is remarkably reinforced, the technology of temperature and humidity control is employed simultaneously, by 28 32 DEG C of temperature control, humid control 75 80% in yeast making process, the proliferative speed of acceleration advantage fermentation strain aspergillus oryzae and Lactobacillus plantarum, foreshortened to 24 hours by 35 days of traditional koji-making time, saved production cost.
Description
Technical field
Aspergillus oryzae and the bean cotyledon of Lactobacillus plantarum fermentation and preparation method thereof are mixed the present invention relates to a kind of, belongs to food deep
Manufacture field.
Background technology
Bean cotyledon is the traditional characteristicses flavouring of China, can directly be gone with rice or bread, and is that Sichuan cuisine makes essential flavouring.It is famous
The Sichuan cuisine such as gastronomical process such as stirfried bean curd in hot sauce, Sichuan-style pork, house special fish, fish-flavoured eggplants and chafing dish, all be unable to do without bean cotyledon.Bean cotyledon color and luster oil
Bright, paste flavor is strong, delicious peppery soft, and in semi-solid half flowing shape, the effect of color is proposed with flavouring, and its peculiar taste is other tune
What taste substance can not be modulated, it is referred to as " soul of Sichuan cuisine ".Traditional bean cotyledon production technology is using broad bean as raw material, by connecing naturally
Kind, i.e., using the microorganism in air, carry out koji-making and fermentation, production method relative poor.Meanwhile, natural yeast making process can not
Effective control miscellaneous bacteria breeding, on the one hand this formation that have impact on product peculiar taste, prevents the quality of every batch bean cotyledon from protecting
Hold consistent；On the other hand this improves product by aflatoxin B1The risk of pollution, has a strong impact on the safely edible of product.
The fermentation process of traditional bean cotyledon, its main microorganism species is Aspergillus, it is separated at present go out MHC-1 and Shanghai make
3.042 aspergillus oryzaes etc. efficiently and safety non-toxic bacterial strain.In recent years, most bean paste manufacturing enterprises, which start to use, is used for soy sauce
The Aspergillus oryzaeAs.3951 inoculation of production, ferments under open condition, for shortening the bean paste production cycle, improves product
Quality serves certain positive role.Research shows that the fermentation process of bean paste is the coefficient knot of multiple-microorganism
Really, after artificial infection aspergillus oryzae, other strains are still to be inoculated with naturally by the microorganism in environment, there are many shakinesses
Fixed, uncontrollability.The lactobacillus that Lactobacillus plantarum belongs in Lactobacillaceae, is the beneficial flora of human gastrointestinal tract, facultative to detest
Oxygen type, optimum growth temperature is 30-35 DEG C, pH4.5-9.5, and fermentation process produces lactic acid.Newborn system has been widely used in it at present
Product, the fermentation of veterinary antibiotics and meat products and anti-corrosion, are made the food productions such as Yoghourt, pickles, sour milk beverage.
CN102911880B disclose it is a kind of improve bean paste color and luster monascus and aspergillus oryzae composite fermentation microbial inoculum and
Its preparation method, the patent adds monascus and aspergillus oryzae composite fermentation microbial inoculum in preparation technology, and fermentation time is than original
Shorten 10%-13%, the color value of bean paste product improves 25%-30%, can not only improve the color value of bean paste product, shorten
Fermentation time, guarantee fermentation bean cotyledon quality are homogeneous, but are not changed significantly with stickiness for the safe and practical property of bean cotyledon
It is kind.CN104187580B discloses a kind of thick broad-bean sauce and preparation method thereof, and the present invention is using unique spice combination and makes
Bent, fermentation process, it is ensured that thick broad-bean sauce unique flavor of the present invention, rich in taste, but also and unresolved thick broad-bean sauce streaking one,
The not high defect of edible safety.
Based on above-mentioned analysis, a kind of stickiness is moderate, greater homogeneity, by aflatoxin contamination risk is low, safety edible
Property be remarkably reinforced, the bean cotyledon that the koji-making time is short is urgent need in current industry.
The content of the invention
In view of above-mentioned deficiency, it is an object of the invention to provide a kind of stickiness is moderate, greater homogeneity, by aflatoxin
Bean cotyledon that pollution risk is low, safely edible is remarkably reinforced, the koji-making time is short and preparation method thereof.
In order to achieve the above object, present invention employs following technical scheme, the consumption of each component of the present invention be also by
Inventor is carried out largely groping to summarize what is drawn, and the bean cotyledon that each component consumption is prepared in the range of following weight is respectively provided with very well
Quality：
A kind of bean cotyledon for mixing aspergillus oryzae and Lactobacillus plantarum fermentation, is made up of the raw material of following weight：
40-80 parts of broad bean, 12-20 parts of salt, 15-25 parts of flour, 0.01-0.02 parts of aspergillus oryzae pulvis, Lactobacillus plantarum pulvis
0.002-0.008 parts, 40-80 parts of water.
Further, a kind of bean cotyledon for mixing aspergillus oryzae and Lactobacillus plantarum fermentation, by the raw material of following weight
It is made：
60 parts of broad bean, 15 parts of salt, 20 parts of flour, 0.015 part of aspergillus oryzae pulvis, 0.004 part of Lactobacillus plantarum pulvis, water 60
Part.
Further, the broad bean is broad bean valve that fresh broad bean is made after drying, peeling.
Further, the aspergillus oryzae pulvis is Shanghai 3.042 meters of songs of wine of Sichuan Province's Research for Industrial Microbial Germ collection
It is mould, it is activated, spread cultivation, spore suspension processed, freeze-drying be made bacterium powder.
Further, the Lactobacillus plantarum pulvis is the CGMCC 1.103 of China General Microbiological preservation administrative center
Lactobacillus plantarum, it is activated, spread cultivation, spore suspension processed, freeze-drying be made bacterium powder.
A kind of bean cotyledon preparation method of mixing aspergillus oryzae and Lactobacillus plantarum fermentation comprises the following steps：
（1）Broad bean is soaked 15-30 minutes in 30-35 DEG C of warm water, pulls out, drains, broad bean must be steeped standby；
（2）Aspergillus oryzae pulvis, Lactobacillus plantarum pulvis and flour are well mixed, mixing bacterium powder is obtained；
（3）By step（2）In mixing bacterium powder and step（1）In bubble broad bean be well mixed, broad bean bacterium powder mixture must be steeped；
（4）Koji-making：By step（3）In bubble broad bean bacterium powder mixture tile into dustpan, and maintain 2-4cm thickness, be placed in
Thermostatic constant wet chamber is fermented, and temperature control is at 28-32 DEG C, and humid control carries out stirring in 75%-80%, fermentation 8h and 16h
And loose metal, continuing fermentation 24h, obtain bent matured silkworm bean cotyledon；
（5）Salt adds 50 DEG C of hot water dissolvings, stirs, is heated to 60-65 DEG C, obtains hot salt brine；
（6）Fermentation：By step（4）In bent matured silkworm bean cotyledon go to fermentation vat tiling, and by step（5）In the hot salt brine that takes it is slow
Drench into, it is ensured that each bent matured silkworm bean cotyledon can touch hot salt brine, be sealed fermentation vat using film, and fermentation temperature control exists
45-50 DEG C, continuing fermentation 20-25 days；
（7）Bean cotyledon after fermentation ends labels stamp, vanning produces a kind of mixing aspergillus oryzae through after the assay was approved, being packed
The bean cotyledon fermented with Lactobacillus plantarum.
The physical and chemical index and sanitary index for the product that the present invention is obtained are detected that its physics and chemistry refers to by national standard detection method
Mark and sanitary index meet national Its Relevant Technology Standards.
The present invention has advantages below：
1. Lactobacillus plantarum used of the invention is a kind of probiotics beneficial to human body, it can not only improve regulation human body intestinal canal micro-
The balance of biological flora, can also improve immunity of organisms, promotes absorption of nutrient ingredients, soft solution lactose intolerance and suppress tumour
The different physiological roles such as cell formation, to maintaining human body intestinal canal health to play an important role.Meanwhile, Lactobacillus plantarum exists in bean product
In fermentation process in addition to having decomposition to arginine, tyrosine, histidine and asparatate, to serine, threonine and
Phenylalanine etc. carries out the decarboxylized effect of specificity, mellow on the fragrance of product to be formed with preferable influence.Two kinds of bacterium mixing make
With playing obvious synergy.
2. such as aspergillus flavus, parasitism can be suppressed using mixing aspergillus oryzae and the technology of Lactobacillus plantarum fermentation in the present invention
The growth of aspergillus and produce aflatoxin, without other preservatives and bacteriostatic agent is added, improve the safe edible of bean cotyledon
Property.
3. the technology of temperature and humidity control is used in the present invention, by 28-32 DEG C of temperature control, humid control in yeast making process
75-80%, accelerates the proliferative speed of advantage fermentation strain aspergillus oryzae and Lactobacillus plantarum, reduces the usage amount of mushroom, by tradition system
3-5 days of bent time are foreshortened to 24 hours.
Obviously, according to the above of the present invention, according to the ordinary technical knowledge and means of this area, this hair is not being departed from
Under the premise of bright above-mentioned basic fundamental thought, the modification of other diversified forms can also be made, replaces or changes.
Embodiment
We will the invention will be further elaborated with reference to embodiment below.
Embodiment 1
A kind of bean cotyledon for mixing aspergillus oryzae and Lactobacillus plantarum fermentation
（1）Broad bean valve that 60 parts of fresh broad beans are made after drying, peeling, 25 are soaked by broad bean valve in 35 DEG C of warm water
Minute, pull out, drain, broad bean must be steeped standby；
（2）0.015 part of aspergillus oryzae pulvis, 0.005 part of Lactobacillus plantarum pulvis and 20 parts of flour are well mixed, Mixed Microbes are obtained
Powder；Aspergillus oryzae pulvis is the Aspergillus oryzaeAs.3951 of Sichuan Province's Research for Industrial Microbial Germ collection, it is activated, spread cultivation, spore processed
Bacterium powder is made in sub- suspension, freeze-drying；Lactobacillus plantarum pulvis is the CGMCC of China General Microbiological preservation administrative center
1.103 Lactobacillus plantarums, it is activated, spread cultivation, spore suspension processed, freeze-drying be made bacterium powder；
（3）By step（2）In mixing bacterium powder and step（1）In bubble broad bean be well mixed, broad bean bacterium powder mixture must be steeped；
（4）Koji-making：By step（3）In bubble broad bean bacterium powder mixture tile into dustpan, and maintain 3cm thickness, be placed in perseverance
Constant temperature and humidity room is fermented, and temperature control is at 30 DEG C, and humid control carries out stirring and loose metal at 75%, fermentation 8h and 16h, holds
Supervention ferment 24h, obtains bent matured silkworm bean cotyledon；
（5）16 portions of salt are added into 60 parts of 50 DEG C of hot water dissolvings, is stirred, is heated to 65 DEG C, obtains hot salt brine；
（6）Fermentation：By step（4）In bent matured silkworm bean cotyledon go to fermentation vat tiling, and by step（5）In the hot salt brine that takes it is slow
Drench into, it is ensured that each bent matured silkworm bean cotyledon can touch hot salt brine, be sealed fermentation vat using film, and fermentation temperature control exists
48 DEG C, continuing fermentation 20 days；
（7）Bean cotyledon after fermentation ends labels stamp, vanning produces a kind of mixing aspergillus oryzae through after the assay was approved, being packed
The bean cotyledon fermented with Lactobacillus plantarum.
Embodiment 2
A kind of bean cotyledon for mixing aspergillus oryzae and Lactobacillus plantarum fermentation
Preparation method be the same as Example 1, but the bean cotyledon is made up of the raw material of following parts by weight：40 parts of broad bean, 12 parts of salt, flour 15
Part, 0.01 part of aspergillus oryzae pulvis, 0.002 part of Lactobacillus plantarum pulvis, 40 parts of water.
Embodiment 3
A kind of bean cotyledon for mixing aspergillus oryzae and Lactobacillus plantarum fermentation
Preparation method be the same as Example 1, but the bean cotyledon is made up of the raw material of following parts by weight：80 parts of broad bean, 20 parts of salt, flour 25
Part, 0.02 part of aspergillus oryzae pulvis, 0.008 part of Lactobacillus plantarum pulvis, 80 parts of water.
Test example 1
A kind of bean cotyledon for mixing aspergillus oryzae and Lactobacillus plantarum fermentation（Sent out compared to 1 test example 1 of embodiment using pure aspergillus oryzae
Ferment）
（1）Broad bean valve that 60 parts of fresh broad beans are made after drying, peeling, 25 are soaked by broad bean valve in 35 DEG C of warm water
Minute, pull out, drain, broad bean must be steeped standby；
（2）0.015 part of aspergillus oryzae pulvis and 20 parts of flour are well mixed, mixing bacterium powder is obtained；Aspergillus oryzae pulvis is Sichuan saving of labor
The Aspergillus oryzaeAs.3951 of industry Culture Collection, it is activated, spread cultivation, spore suspension processed, freeze-drying be made bacterium
Powder；
（3）By step（2）In mixing bacterium powder and step（1）In bubble broad bean be well mixed, broad bean bacterium powder mixture must be steeped；
（4）Koji-making：By step（3）In bubble broad bean bacterium powder mixture tile into dustpan, and maintain 3cm thickness, be placed in perseverance
Constant temperature and humidity room is fermented, and temperature control is at 30 DEG C, and humid control carries out stirring and loose metal at 75%%, fermentation 8h and 16h, holds
Supervention ferment 24h, obtains bent matured silkworm bean cotyledon；
（5）16 portions of salt are added into 60 parts of 50 DEG C of hot water dissolvings, is stirred, is heated to 65 DEG C, obtains hot salt brine；
（6）Fermentation：By step（4）In bent matured silkworm bean cotyledon go to fermentation vat tiling, and by step（5）In the hot salt brine that takes it is slow
Drench into, it is ensured that each bent matured silkworm bean cotyledon can touch hot salt brine, be sealed fermentation vat using film, and fermentation temperature control exists
48 DEG C, continuing fermentation 20 days；
（7）Bean cotyledon after fermentation ends labels stamp, vanning produces a kind of mixing aspergillus oryzae through after the assay was approved, being packed
The bean cotyledon fermented with Lactobacillus plantarum.
Test example 2
A kind of bean cotyledon for mixing aspergillus oryzae and Lactobacillus plantarum fermentation（Temperature and humidity control skill is not used compared to 1 test example of embodiment
Art）
（1）Broad bean valve that 60 parts of fresh broad beans are made after drying, peeling, 25 are soaked by broad bean valve in 35 DEG C of warm water
Minute, pull out, drain, broad bean must be steeped standby；
（2）0.015 part of aspergillus oryzae pulvis, 0.005 part of Lactobacillus plantarum pulvis and 20 parts of flour are well mixed, Mixed Microbes are obtained
Powder；Aspergillus oryzae pulvis is the Aspergillus oryzaeAs.3951 of Sichuan Province's Research for Industrial Microbial Germ collection, it is activated, spread cultivation, spore processed
Bacterium powder is made in sub- suspension, freeze-drying；Lactobacillus plantarum pulvis is the CGMCC of China General Microbiological preservation administrative center
1.103 Lactobacillus plantarums, it is activated, spread cultivation, spore suspension processed, freeze-drying be made bacterium powder；
（3）By step（2）In mixing bacterium powder and step（1）In bubble broad bean be well mixed, broad bean bacterium powder mixture must be steeped；
（4）Koji-making：By step（3）In bubble broad bean bacterium powder mixture tile into dustpan, and maintain 3cm thickness, be placed in room
Spontaneous fermentation in warm, carries out stirring and loose metal, continuing fermentation 24h during fermentation 8h and 16h, obtains bent matured silkworm bean cotyledon；
（5）16 portions of salt are added into 60 parts of 50 DEG C of hot water dissolvings, is stirred, is heated to 65 DEG C, obtains hot salt brine；
（6）Fermentation：By step（4）In bent matured silkworm bean cotyledon go to fermentation vat tiling, and by step（5）In the hot salt brine that takes it is slow
Drench into, it is ensured that each bent matured silkworm bean cotyledon can touch hot salt brine, be sealed fermentation vat using film, and fermentation temperature control exists
48 DEG C, continuing fermentation 20 days；
（7）Bean cotyledon after fermentation ends labels stamp, vanning produces a kind of mixing aspergillus oryzae through after the assay was approved, being packed
The bean cotyledon fermented with Lactobacillus plantarum.
Embodiment is detected with test example product by standard of the GB/T20560-2006 of bean paste, the sense of product
Official is as shown in table 1 and table 2.
The sensory evaluation of table 1 is scored
The Analyses Methods for Sensory Evaluation Results of each group bean cotyledon of table 2
It can be seen that by table 2, embodiment 1-3 color and luster, fragrance, flavour, figure are higher compared to test example 1 and test example 2, explanation
There is significant synergy using mixing aspergillus oryzae and Lactobacillus plantarum fermentation, the figure that can effectively improve bean cotyledon is sticky, and
Ensure that the quality of whole bean cotyledon is homogeneous, delicious and mellow, valve grain delicious and crisp, slugging, aftertaste are profound；Temperature and humidity control technology is used simultaneously
The speed of the significantly accelerated koji-making of energy, increases the local flavor in bean cotyledon later stage, and effect is obvious.
The aflatoxin B of each group bean cotyledon of table 31Content and koji-making time
It can be seen that by table 3, found by the detection of the bean cotyledon to fermentation ends, the bean cotyledon of pure aspergillus oryzae fermenting and producing, it is yellow
Aspertoxin B1Content is 3.2 μ g/kg；Mix aspergillus oryzae and the bean cotyledon of Lactobacillus plantarum fermenting and producing, its aflatoxin B1Contain
Measure as 2.0 μ g/kg, the addition of Lactobacillus plantarum makes aflatoxin B1Content be decreased obviously, and control national standard will
Within the safe range asked.As can be seen here, bean cotyledon production technology of the invention is effective and feasible.In addition, using temperature control in the present invention
The wet technology of control, by 30 DEG C of temperature control, humid control 78% in yeast making process, accelerates advantage fermentation strain aspergillus oryzae and plant
The proliferative speed of thing lactobacillus, the koji-making time of embodiment 1 was 1 day, hence it is evident that less than 4.2 days needed for test example 2.Explanation is used
Mixing aspergillus oryzae and Lactobacillus plantarum fermentation has significant synergy, can not only reduce aflatoxin B1Content, together
When can also effectively shorten the koji-making time.
Claims (6)
1. a kind of bean cotyledon for mixing aspergillus oryzae and plant lactobacillus fermentation, it is characterised in that the bean cotyledon is by following weight proportion
Raw material is made：
40-80 parts of broad bean, 12-20 parts of salt, 15-25 parts of flour, 0.01-0.02 parts of aspergillus oryzae pulvis, Lactobacillus plantarum pulvis
0.002-0.008 parts, 40-80 parts of water.
2. bean cotyledon according to claim 1, it is characterised in that the bean cotyledon is made up of the raw material of following weight proportion：
60 parts of broad bean, 16 parts of salt, 20 parts of flour, 0.015 part of aspergillus oryzae pulvis, 0.005 part of Lactobacillus plantarum pulvis, water 60
Part.
3. bean cotyledon according to claim 1 or 2, it is characterised in that the broad bean is that fresh broad bean is made after drying, peeling
Broad bean valve.
4. bean cotyledon according to claim 1 or 2, it is characterised in that the aspergillus oryzae pulvis is Sichuan Province industrial microorganism bacterium
The Aspergillus oryzaeAs.3951 of kind of collection, it is activated, spread cultivation, spore suspension processed, the obtained bacterium powder of freeze-drying.
5. bean cotyledon according to claim 1 or 2, it is characterised in that the Lactobacillus plantarum pulvis is China General Microbiological
The Lactobacillus plantarums of CGMCC 1.103 of preservation administrative center, it is activated, spread cultivation, spore suspension processed, freeze-drying be made bacterium
Powder.
6. the preparation method of the bean cotyledon according to claim 1-5 any one, it is characterised in that the preparation method is：
（1）Broad bean is soaked 15-30 minutes in 30-35 DEG C of warm water, pulls out, drains, broad bean must be steeped standby；
（2）Aspergillus oryzae pulvis, Lactobacillus plantarum pulvis and flour are well mixed, mixing bacterium powder is obtained；
（3）By step（2）In mixing bacterium powder and step（1）In bubble broad bean be well mixed, broad bean bacterium powder mixture must be steeped；
（4）Koji-making：By step（3）In bubble broad bean bacterium powder mixture tile into dustpan, and maintain 2-4cm thickness, be placed in
Thermostatic constant wet chamber is fermented, and temperature control is at 28-32 DEG C, and humid control carries out stirring in 75%-80%, fermentation 8h and 16h
And loose metal, continuing fermentation 24h, obtain bent matured silkworm bean cotyledon；
（5）Salt adds 50 DEG C of hot water dissolvings, stirs, is heated to 60-65 DEG C, obtains hot salt brine；
（6）Fermentation：By step（4）In bent matured silkworm bean cotyledon go to fermentation vat tiling, and by step（5）In the hot salt brine that takes it is slow
Drench into, it is ensured that each bent matured silkworm bean cotyledon can touch hot salt brine, be sealed fermentation vat using film, and fermentation temperature control exists
45-50 DEG C, continuing fermentation 20-25 days；
（7）Bean cotyledon after fermentation ends labels stamp, vanning produces a kind of mixing aspergillus oryzae through after the assay was approved, being packed
The bean cotyledon fermented with Lactobacillus plantarum.
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| CN108685027A (en) * | 2018-05-03 | 2018-10-23 | 湖北工业大学 | A kind of preparation method of low AGEs thick broad-bean sauce |
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| CN109892556A (en) * | 2019-03-05 | 2019-06-18 | 成都市旺丰食品有限责任公司 | A kind of preparation method of high enzyme activity ability bean cotyledon sweet tea valve |
| CN110897013A (en) * | 2019-12-06 | 2020-03-24 | 李茜 | Preparation process of rice koji sauce fermented bean curd |
| CN113662140A (en) * | 2021-08-31 | 2021-11-19 | 四川恒星食品有限公司 | Broad bean starter propagation fermentation process |
| CN114886085A (en) * | 2022-05-10 | 2022-08-12 | 宜宾国平食品科技有限责任公司 | Functional microbial fermentation type broad bean paste and preparation process thereof |
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| CN108685027A (en) * | 2018-05-03 | 2018-10-23 | 湖北工业大学 | A kind of preparation method of low AGEs thick broad-bean sauce |
| CN108685027B (en) * | 2018-05-03 | 2021-07-06 | 湖北工业大学 | Preparation method of low AGEs thick broad-bean sauce |
| CN109463714A (en) * | 2018-11-13 | 2019-03-15 | 湖南省食品质量监督检验研究院 | A method of aflatoxin B1 is generated in control thick chilli sauce production |
| CN109892556A (en) * | 2019-03-05 | 2019-06-18 | 成都市旺丰食品有限责任公司 | A kind of preparation method of high enzyme activity ability bean cotyledon sweet tea valve |
| CN110897013A (en) * | 2019-12-06 | 2020-03-24 | 李茜 | Preparation process of rice koji sauce fermented bean curd |
| CN113662140A (en) * | 2021-08-31 | 2021-11-19 | 四川恒星食品有限公司 | Broad bean starter propagation fermentation process |
| CN113662140B (en) * | 2021-08-31 | 2024-04-30 | 四川恒星食品有限公司 | Fermented broad bean starter propagation fermentation process |
| CN114886085A (en) * | 2022-05-10 | 2022-08-12 | 宜宾国平食品科技有限责任公司 | Functional microbial fermentation type broad bean paste and preparation process thereof |
| CN114886085B (en) * | 2022-05-10 | 2023-10-10 | 北京勇搏科技有限公司 | Functional microorganism fermentation type thick broad-bean sauce and preparation process thereof |
| CN115474668A (en) * | 2022-09-23 | 2022-12-16 | 晋江尚京富本环保科技有限公司 | Lathyrus pruriens enzyme and preparation method and application thereof |
| CN116250624A (en) * | 2023-03-14 | 2023-06-13 | 广东省农业科学院蚕业与农产品加工研究所 | Flavoring food base material and preparation method and application thereof |
| CN116250624B (en) * | 2023-03-14 | 2023-12-01 | 广东省农业科学院蚕业与农产品加工研究所 | Flavoring food base material and preparation method and application thereof |
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Application publication date: 20171024 |