CN108618034B - Preparation method of rapid compound fermented cowpea - Google Patents

Preparation method of rapid compound fermented cowpea Download PDF

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Publication number
CN108618034B
CN108618034B CN201810454085.9A CN201810454085A CN108618034B CN 108618034 B CN108618034 B CN 108618034B CN 201810454085 A CN201810454085 A CN 201810454085A CN 108618034 B CN108618034 B CN 108618034B
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fermentation
cowpea
parts
cowpeas
inoculating
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CN108618034A (en
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高泽鑫
任勰珂
余敏娟
柳志杰
祁勇刚
高冰
熊巍
吴勇超
何敏
段世球
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Hubei University of Technology
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Hubei University of Technology
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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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
    • C12N1/205—Bacterial isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
    • C12P1/04—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using bacteria
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/02—Acetobacter

Abstract

The invention discloses a preparation method of rapid composite fermented cowpea, which mainly comprises the steps of raw and auxiliary material selection, cutting, composite fermentation, seasoning and packaging. In the fermentation process, firstly inoculating the acetobacter pasteurianus to carry out rapid oxygen-consuming fermentation, and then inoculating the lactic acid bacteria liquid to carry out rapid anaerobic fermentation. The composite fermentation shortens the fermentation period, so that the product has soft and full-bodied fermentation flavor, and simultaneously inhibits the growth of harmful bacteria and improves the quality. Then the quick composite fermented cowpea obtained by mixing the spices has pure color, crisp, tender and palatable taste, rich taste, unique flavor and high nutritive value.

Description

Preparation method of rapid compound fermented cowpea
Technical Field
The invention belongs to the technical field of food, and particularly relates to a preparation method of rapid compound fermented cowpeas.
Background
Cowpea is commonly called carob, ginger bean, belt bean and string bean. Seeds or pods of cowpea, a leguminous herbaceous plant. Also called rice bean, kidney bean, long bean, wakame bean and soybean milk bean. Most areas of China have cultivation. Cowpea is divided into asparagus bean and rice cowpea, and belongs to leguminous plants. Annual plant of the genus vigna, family leguminosae. Collecting mature pods in autumn, removing the pod shells, and collecting seeds for later use; or picking immature tender pod in summer and autumn for fresh use. Has the effects of regulating middle warmer, invigorating qi, invigorating stomach, invigorating kidney, regulating viscera, caring skin, nourishing body, promoting vital essence generation, quenching thirst, treating vomiting, diarrhea, and removing toxic substance, and is an ideal food for patients with diabetes.
Generally, cowpeas are made into dried cowpeas or pickles which are used as a method for storing the cowpeas for a long time, but the cowpeas are generally pickled by using saline water or table vinegar according to the prior art, and the obtained pickles not only have high salt content and long fermentation time, but also contain partial nitrite, thereby affecting the body health. Therefore, the technology for quickly and compositely fermenting cowpeas (commonly called beans) is very consistent with the life consumption concept of modern people.
Disclosure of Invention
The invention discloses a preparation method of rapid composite fermented cowpea, which mainly comprises the steps of raw and auxiliary material selection, cutting, composite fermentation, seasoning and packaging. In the fermentation process, firstly inoculating the acetobacter pasteurianus to carry out rapid oxygen-consuming fermentation, and then inoculating the lactic acid bacteria liquid to carry out rapid anaerobic fermentation. The composite fermentation shortens the fermentation period, so that the product has soft and full-bodied fermentation flavor, and simultaneously inhibits the growth of harmful bacteria and improves the quality. Then the quick composite fermented cowpea obtained by mixing the spices has pure color, crisp, tender and palatable taste, rich taste, unique flavor and high nutritive value.
In order to achieve the purpose, the invention adopts the following technical measures:
a preparation method of rapid compound fermented cowpeas comprises the following steps:
selecting raw and auxiliary materials: all the raw and auxiliary materials meet the food safety standard. Selecting impurities such as bean pedicel, end of line, rotten leaves and the like;
cutting: cleaning cowpeas, taking out, and cutting into cun dices;
performing oxygen-consuming fermentation: adding water into the cut cowpea according to the ratio of material to water (W/W) of 1: 2-3, adding 0.03-0.05% (W/W) of calcium chloride, 0.02-0.05% (W/W) of citric acid and 0.02-0.05% (W/W) of lactic acid, inoculating 8-10% (W/W) of acetobacter pasteurianus solution, and fermenting at the temperature of 28-32 ℃ for 20-26 h;
fourthly, anaerobic fermentation: adding 1-2% (W/W) of edible salt and inoculating 8-10% (W/W) of lactic acid bacteria liquid, and sealing and fermenting for 36-72 h at the temperature of 22-28 ℃;
draining: taking out the fermented cowpea and draining;
sixthly, seasoning and packaging: adding various seasonings into the cowpeas obtained in the step (5) to obtain the cowpeas;
the effective viable count of the pasteurella vinegar bacillus liquid is 1.85 multiplied by 1010～2.10×1010cfu/g, with the number CICC 20056;
the effective viable count of the lactobacillus liquid is 1.55 multiplied by 1010～1.80×1010cfu/g; the number is CICC 6242.
In the step (6), the cowpea and each seasoning are proportioned according to the following weight parts: 320-350 parts of cowpea, 10-15 parts of chilli sauce, 5-10 parts of soybean sauce, 5-10 parts of edible salt, 5-10 parts of vegetable oil, 1-2 parts of monosodium glutamate, 0.1-0.2 part of citric acid, 0.005-0.01 part of sucralose, 0.005-0.01 part of flavour development disodium nucleotide, 0.08-0.12 part of sodium benzoate and 0.08-0.12 part of sodium dehydroacetate.
Compared with the prior art, the invention has the following advantages:
in the cowpea fermentation process, firstly inoculating the acetobacter pasteurianus for rapid oxygen-consuming fermentation, and then inoculating the lactic acid bacteria liquid for rapid anaerobic fermentation. The composite fermentation shortens the fermentation period, so that the product has soft and full-bodied fermentation flavor, and simultaneously inhibits the growth of harmful bacteria and improves the quality.
According to the invention, the specific bacterial strains are selected for compound fermentation, and the obtained cowpea product has pure color, crisp, tender and palatable taste, rich mouthfeel, unique flavor and high nutritional value.
The specific implementation mode is as follows:
the technical schemes of the invention are common technical schemes in the field if not particularly stated, and the raw materials can be used in the market if not particularly stated. The scope of protection of the invention is not limited to these examples. Any modification or equivalent substitution without departing from the spirit of the present invention is included in the scope of the present invention.
Example 1:
a preparation method of rapid compound fermented cowpeas comprises the following steps:
1000g of fresh cowpeas are selected to remove pedicles, thread ends, rotten leaves and other impurities.
Washing and fishing out the cowpeas and cutting the cowpeas into 2cm pieces.
Thirdly, putting the cut cowpeas into a plastic barrel or a jar, adding 2000g of water, 0.9g of calcium chloride, 0.9g of citric acid and 0.9g of lactic acid, inoculating 240g of acetobacter pasteurianus liquid, and fermenting for 26 hours at the temperature of 28 ℃;
the effective viable count of the pasteurella vinegar bacillus liquid is 1.85 multiplied by 1010～2.10×1010cfu/g, the number of Acetobacter pasteurianus is CICC 20056;
fourthly, 30g of edible salt and 240g of lactic acid bacteria liquid are continuously added into the plastic barrel or the cylinder, and sealed fermentation is carried out for 72 hours at the temperature of 22 ℃; the effective viable count of the lactobacillus liquid is 1.55 multiplied by 1010～1.80×1010cfu/g; the lactobacillus is numbered CICC 6242.
Taking out the fermented cowpea draining water, and weighing 1000 g.
Sixthly, after the fermentation is completed, adding 33g of chili sauce, 33g of soybean sauce, 33g of edible salt, 33g of vegetable oil, 33g of oil chili residue, 3.5g of monosodium glutamate, 0.35g of citric acid, 0.035g of sucralose, 0.035g of flavor nucleotide disodium, 1g of sodium benzoate and 1g of sodium dehydroacetate into 1000g of drained cowpeas, seasoning, and packaging to obtain the quick compound fermented cowpeas (commonly called beans) product.
Detection of Amylum Bararum product index, wherein salt content is 3.2%, total sugar content is 1.2%, nisin content is 5mg/100g, and viable count of Acetobacter pasteurianus is 5.0 × 107cfu/g, viable count of Streptococcus lactis 8.0X 107cfu/g. Sensory judgment: the color and luster is bright yellow; smell, fragrance with acetic acid characteristic, acetic acid 0.5g/100g and lactic acid fermentation sour taste, ethyl lactate 20mg/1000 g; the taste is sour and crisp, the calcium pectate is delicious at 100mg/1000g, the sweet and salty taste is moderate, and the content of 2-hexenal is 4mg/100 g;
example 2:
a preparation method of rapid compound fermented cowpeas comprises the following steps:
1000g of kidney beans are selected to remove pedicles, line ends, rotten leaves and other impurities.
Washing and fishing out the cowpeas and cutting the cowpeas into 2cm pieces.
Thirdly, putting the cut cowpeas into a plastic barrel or a jar, adding 2000g of water, 0.9g of calcium chloride, 0.9g of citric acid and 0.9g of lactic acid, inoculating 240g of acetobacter pasteurianus liquid, and fermenting at the temperature of 32 ℃ for 20 hours;
the effective viable count of the pasteurella vinegar bacillus liquid is 1.85 multiplied by 1010～2.10×1010cfu/g, with the number CICC 20056;
and fourthly, continuously adding 30g of edible salt and 240g of lactic acid bacteria liquid into the plastic barrel or the cylinder, and sealing and fermenting for 36 hours at the temperature of 28 ℃. The effective viable count of the lactobacillus liquid is 1.55 multiplied by 1010～1.80×1010cfu/g; the number is CICC 6242.
Taking out the fermented cowpea draining water, and weighing 1000 g.
Sixthly, after the fermentation is completed, adding 33g of chili sauce, 33g of soybean sauce, 33g of edible salt, 33g of vegetable oil, 33g of oil chili residue, 3.5g of monosodium glutamate, 0.35g of citric acid, 0.035g of sucralose, 0.035g of flavor nucleotide disodium, 1g of sodium benzoate and 1g of sodium dehydroacetate into 1000g of drained cowpeas, seasoning, and packaging to obtain the quick compound fermented cowpeas (commonly called beans) product.
Detection of Amaranthus mangostanus product index, wherein salt content is 3.1%, total sugar content is 1.1%, nisin content is 4mg/100g, and viable count of Acetobacter pasteurianus is 6.0 × 107cfu/g, viable count of Streptococcus lactis 7.0X 107cfu/g. Sensory judgment: the color and luster is bright yellow; smell, 0.4g/100g of aromatic acetic acid with acetic acid characteristic and 18mg/1000g of lactic acid fermented sour ethyl lactate; the sour, crisp and delicious calcium pectate has the mouthfeel of 90mg/1000g, the content of 2-hexenal is 4.5mg/100g, and the sweet and salty taste is moderate.

Claims (1)

1. A preparation method of rapid compound fermented cowpeas comprises the following steps:
(1) cleaning cowpeas, taking out, and cutting into cun dices;
(2) oxygen-consuming fermentation: adding the cut cowpea into a plastic bucket or a jar, adding water according to the material-water ratio of 1: 2-3, adding 0.03-0.05% of calcium chloride, 0.02-0.05% of citric acid and 0.02-0.05% of lactic acid, inoculating 8-10% of pasteur vinegar stalk bacteria liquid, and fermenting at the temperature of 28-32 ℃ for 20-26 h;
(3) anaerobic fermentation: adding 1-2% of edible salt and inoculating 8-10% of lactic acid bacteria liquid, and sealing and fermenting at the temperature of 22-28 ℃ for 36-72 h;
(4) draining: taking out the fermented cowpea and draining;
(5) seasoning and packaging: adding various seasonings into the cowpeas obtained in the step (4) to obtain the cowpeas;
the effective viable count of the pasteurella vinegar bacillus liquid is 1.85 multiplied by 1010～2.10×1010cfu/g, with the number CICC 20056;
the effective viable count of the lactobacillus liquid is 1.55 multiplied by 1010～1.80×1010cfu/g; the serial number is CICC 6242;
in the step (5), the cowpea and each seasoning are proportioned according to the following weight parts: 320-350 parts of cowpea, 10-15 parts of chilli sauce, 5-10 parts of soybean sauce, 5-10 parts of edible salt, 5-10 parts of vegetable oil, 1-2 parts of monosodium glutamate, 0.1-0.2 part of citric acid, 0.005-0.01 part of sucralose, 0.005-0.01 part of flavour development disodium nucleotide, 0.08-0.12 part of sodium benzoate and 0.08-0.12 part of sodium dehydroacetate.
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114794426A (en) * 2022-04-22 2022-07-29 贵州大学 Rapid dehydration and fermentation cowpea production line and production processing technology
CN115812936A (en) * 2022-12-23 2023-03-21 红河宏斌食品有限公司 Lactobacillus direct vat set fermented cowpea and preparation method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104041798A (en) * 2014-06-30 2014-09-17 湖北工业大学 Method for cowpea sauce product with low salt
CN104509820A (en) * 2014-12-29 2015-04-15 湖北工业大学 Fermented crispy yellow fresh ginger and preparation method thereof
CN104719695A (en) * 2015-04-14 2015-06-24 黑龙江福成食品集团有限公司 Acetic acid type pickled Chinese cabbage composite leavening agent, preparation method thereof and application
CN104738484A (en) * 2015-03-31 2015-07-01 贵州大学 Anhydrous rapid preparation method of low-nitrite lactic acid-fermented vegetable
CN108030029A (en) * 2017-12-29 2018-05-15 四川福欣食品有限公司 A kind of production technology that bubble cowpea is prepared with pickles water by fermentation

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104041798A (en) * 2014-06-30 2014-09-17 湖北工业大学 Method for cowpea sauce product with low salt
CN104509820A (en) * 2014-12-29 2015-04-15 湖北工业大学 Fermented crispy yellow fresh ginger and preparation method thereof
CN104738484A (en) * 2015-03-31 2015-07-01 贵州大学 Anhydrous rapid preparation method of low-nitrite lactic acid-fermented vegetable
CN104719695A (en) * 2015-04-14 2015-06-24 黑龙江福成食品集团有限公司 Acetic acid type pickled Chinese cabbage composite leavening agent, preparation method thereof and application
CN108030029A (en) * 2017-12-29 2018-05-15 四川福欣食品有限公司 A kind of production technology that bubble cowpea is prepared with pickles water by fermentation

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