CN109337839A - A method of highland barley natto is prepared using microbial inoculum - Google Patents
A method of highland barley natto is prepared using microbial inoculum Download PDFInfo
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- CN109337839A CN109337839A CN201811324653.XA CN201811324653A CN109337839A CN 109337839 A CN109337839 A CN 109337839A CN 201811324653 A CN201811324653 A CN 201811324653A CN 109337839 A CN109337839 A CN 109337839A
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- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 55
- 235000013557 nattō Nutrition 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 13
- 239000002068 microbial inoculum Substances 0.000 title claims abstract description 12
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 241000209219 Hordeum Species 0.000 claims abstract description 54
- 238000000855 fermentation Methods 0.000 claims abstract description 40
- 230000004151 fermentation Effects 0.000 claims abstract description 38
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 239000000758 substrate Substances 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims description 26
- 238000001816 cooling Methods 0.000 claims description 16
- 238000000386 microscopy Methods 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000004321 preservation Methods 0.000 claims description 14
- 230000001580 bacterial effect Effects 0.000 claims description 12
- 239000001963 growth medium Substances 0.000 claims description 11
- 229920001817 Agar Polymers 0.000 claims description 10
- 239000001888 Peptone Substances 0.000 claims description 10
- 108010080698 Peptones Proteins 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 239000008272 agar Substances 0.000 claims description 10
- 235000015278 beef Nutrition 0.000 claims description 10
- 239000000284 extract Substances 0.000 claims description 10
- 238000011534 incubation Methods 0.000 claims description 10
- 238000011081 inoculation Methods 0.000 claims description 10
- 235000019319 peptone Nutrition 0.000 claims description 10
- UCSJYZPVAKXKNQ-HZYVHMACSA-N streptomycin Chemical compound CN[C@H]1[C@H](O)[C@@H](O)[C@H](CO)O[C@H]1O[C@@H]1[C@](C=O)(O)[C@H](C)O[C@H]1O[C@@H]1[C@@H](NC(N)=N)[C@H](O)[C@@H](NC(N)=N)[C@H](O)[C@H]1O UCSJYZPVAKXKNQ-HZYVHMACSA-N 0.000 claims description 10
- 238000009423 ventilation Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000002609 medium Substances 0.000 claims description 9
- 238000011068 loading method Methods 0.000 claims description 8
- 239000002054 inoculum Substances 0.000 claims description 7
- 238000010899 nucleation Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 239000002518 antifoaming agent Substances 0.000 claims description 5
- 229940041514 candida albicans extract Drugs 0.000 claims description 5
- 239000000356 contaminant Substances 0.000 claims description 5
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 229920000570 polyether Polymers 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 229960005322 streptomycin Drugs 0.000 claims description 5
- 230000008961 swelling Effects 0.000 claims description 5
- 239000012138 yeast extract Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims 2
- 239000008213 purified water Substances 0.000 claims 1
- 238000005507 spraying Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 244000068988 Glycine max Species 0.000 abstract description 8
- 235000010469 Glycine max Nutrition 0.000 abstract description 8
- 229910021529 ammonia Inorganic materials 0.000 abstract description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 4
- 235000013355 food flavoring agent Nutrition 0.000 abstract description 2
- 235000019264 food flavour enhancer Nutrition 0.000 abstract description 2
- 238000009630 liquid culture Methods 0.000 abstract description 2
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- 238000000746 purification Methods 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 239000007921 spray Substances 0.000 description 4
- 239000010902 straw Substances 0.000 description 4
- 244000063299 Bacillus subtilis Species 0.000 description 2
- 235000014469 Bacillus subtilis Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229940086319 nattokinase Drugs 0.000 description 2
- 108010073682 nattokinase Proteins 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 230000031068 symbiosis, encompassing mutualism through parasitism Effects 0.000 description 1
- 230000002537 thrombolytic effect Effects 0.000 description 1
Classifications
-
- 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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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 present invention provides a kind of method using microbial inoculum preparation highland barley natto, the strain of Liquid Culture is directly inoculated in treated highland barley raw material, into fermenting step.Since the fermentation that soybean is substrate belongs to the excessive fermentation of nitrogen source, flavor easy to form characterized by ammonia, the present invention is using highland barley as the fermentation of raw material, then flavor wants lighter, it is more suitable for the habit of domestic a part of consumer, on this basis by adding some flavour enhancers or flavoring agent, the fermented product of suitable taste of Chinese people can be developed.
Description
Technical field
The invention belongs to food processing fields, are related to a kind of method using microbial inoculum preparation highland barley natto.
Background technique
Beans are the tradition seasoning fermented bean products of Japan, and preparation process is derived from China's traditional zymotic flavouring fermented soya bean
Main fermentation stage.Natto is the bacterial fermentation product of soybean, and the strain that traditional zymotic uses is bacillus subtilis, and strain comes
Source is the fungal component of straw.The fermentation of traditional fermented soya bean is will to be layered on straw after the soybean being cooked cooling, mulching straw or cotton,
Ferment using the symbiosis bacillus subtilis of straw.General two days post-fermentations are completed, and salt, capsicum, ginger etc. are admixed
Post-fermentation is carried out after spice sealing, fermented soya bean are made after sunning.And natto is after the completion of main fermentation that it can be served.Modern industry system
Standby fermented soya bean, generally use the solid fermentation of pure culture, seldom use spontaneous fermentation, there has also been significantly mention for the stability of fermentation
It is high.Modern science finds natto natto kinase activity with higher, has good thrombolytic effect, therefore by consumer's
It pursues.The bacterial fermentation product of usual albumen all has some special flavors, and the consumer in China is multipair greatly, and this is special
Smell cannot be born.The natto of highland barley can effectively reduce these flavours while effectively retaining natto kinase activity
Generation, therefore, highland barley natto is the product with bright market prospects.
Summary of the invention
The object of the present invention is to provide a kind of methods using microbial inoculum preparation highland barley natto, are realized by following steps:
1, slant strains culture: fermenting microbe selects streptomycin sp.CW, and slant medium is beef extract
(1%), peptone (0.5%), agar (1.5%), 27 DEG C of cultivation temperature, incubation time 24 hours.Bacterial standard: lawn is thick
Strong, thick and solid, microscopy is without living contaminants.The bacterium is with by China typical culture collection center preservation, deposit number CCTCCNO:
M2016437, preservation address: Wuhan, China Wuhan University, preservation day: 2016.8.29.
2, shaking flask Spawn incubation: Shake flask medium is beef extract (1%), peptone (0.5%) without agar, and loading amount is
20-30% culture medium.It sterilizes within 30 minutes for 121 DEG C after 8 layers of gauze sealing.It is inoculated with slant strains in triangular flask after cooling, is inoculated with
Amount is every two bottles of inclined plane inoculating.Triangle shake bottle after inoculation is placed on 36 DEG C of rotary shaker, 150rpm revolving speed culture
12 hours.Shaking flask bacterial standard: microscopy grows 1.0 or more without OD under miscellaneous bacteria, 600nm wavelength only, pH7.1 or more.
3, seeding tank strain cultivation: culture medium prescription: glucose 1%, yeast extract 1-1.5%, sodium chloride
0.5%, dipotassium hydrogen phosphate 0.1%, polyethers defoaming agent 0.05% adjust pH7.0-7.1.Coefficient 0.7.Steam sterilizing item
Part: 110 degrees Celsius 15-20 minutes.Cool to 37 degrees Celsius within ten minutes after sterilizing.By 2% inoculum concentration, shake-flask seed liquid is connect
Enter seeding tank, speed of agitator 150-200rpm, 50 liters per minute of ventilation quantity, temperature controls 37 degrees Celsius, and fermented and cultured 10-12 is small
When to obtain bacterium solution stand-by.Fermentor strain quality standard: microscopy is only long greater than 2.0 without miscellaneous bacteria, thallus 600nm wavelength.
4, highland barley raw material soaking: evengranular highland barley raw material is chosen, can be prepared by highland barley after peeling.By highland barley
It is soaked in water 12-18 hours, swelling is stand-by.
5, the highland barley after impregnating is put into steam box after sieve draining, and every thickness degree is steamed 30 minutes less than 5 centimetres with steam
(initial steam pressure 0.1Mpa, pressure is normal pressure in cabinet).It is cooling: cold with purification water spray after the highland barley after boiling removes steam box
But, until central temperature is less than or equal to 40 degrees Celsius, next link can be entered.
6, it is inoculated with: the bacterium solution inoculation of 10% step 3 being added into highland barley after cooling, low speed of agitator can be used
The screw mixer of (100rpm or less), quantity it is few can be with hand mix.(thickness is less than 5 lis for packing tray after mixing
Rice), fermenting step can be entered after loading onto unwheeling.
7, ferment: fermentation temperature is controlled at 38-40 DEG C, and highest does not exceed 42 DEG C.Fermentation time 22-24 hours；Relatively
Humidity 70-80%；10-20 cubes or so per hour of ventilation quantity substrate per ton.Note: the success in order to ensure fermentation, fermenting cellar
Air inlet need to carry out sterilization filtering.
8, product packaging and storage: the product of fermentation ends enters Cold storage in the refrigerator need to pack at once after, and passes through cold chain
Sales section realizes sale.In Structure Dynamics In The Qinghai-tibet Region, if Cold Chain Logistics system can not be accessed, need to sell after product is dried
It sells.
The strain of Liquid Culture is directly inoculated in treated highland barley raw material by the present invention, into fermenting step.Due to
Soybean is that the fermentation of substrate belongs to the excessive fermentation of nitrogen source, the flavor easy to form characterized by ammonia；The present invention is original with highland barley
The fermentation of material, then flavor wants lighter, is more suitable for the habit of domestic a part of consumer, passes through addition on this basis
Flavour enhancer or flavoring agent can develop the fermented product of suitable taste of Chinese people.
Detailed description of the invention
Fig. 1 is preparation flow figure of the present invention.
Specific embodiment mode
The present invention is further described in conjunction with the accompanying drawings and embodiments.
Embodiment 1
1, slant strains culture: selection classification naming is streptomycin sp.CW strain fermentation, and slant medium is
Beef extract (1%), peptone (0.5%), agar (1.5%), 27 DEG C of cultivation temperature, incubation time 24 hours.Bacterial standard: bacterium
Tongue fur is sturdy, thick and solid, and microscopy is without living contaminants.The bacterium is by China typical culture collection center preservation, deposit number
CCTCCNO:M2016437, preservation address: Wuhan, China Wuhan University, preservation day: 2016.8.29.
2, shaking flask Spawn incubation: Shake flask medium is beef extract (1%), peptone (0.5%) without agar, and loading amount is
20% culture medium.It sterilizes within 30 minutes for 121 DEG C after 8 layers of gauze sealing.Slant strains are inoculated in triangular flask after cooling, inoculum concentration is
Every two bottles of inclined plane inoculating.Triangle shake bottle after inoculation is placed on 36 DEG C of rotary shaker, the culture 12 of 150rpm revolving speed is small
When.Shaking flask bacterial standard: microscopy grows 1.0 or more without OD under miscellaneous bacteria, 600nm wavelength only, pH7.1 or more.
3, seeding tank strain cultivation: culture medium prescription: glucose 1%, yeast extract 1-1.5%, sodium chloride
0.5%, dipotassium hydrogen phosphate 0.1%, polyethers defoaming agent 0.05% adjust pH7.0.Coefficient 0.7.Steam sterilizing condition:
110 degrees Celsius 15-20 minutes.Cool to 37 degrees Celsius within ten minutes after sterilizing.By 2% inoculum concentration, shake-flask seed liquid is accessed
Seeding tank, speed of agitator 150rpm, 50 liters per minute of ventilation quantity, temperature controls 37 degrees Celsius, and fermented and cultured obtains after 10 hours
Bacterium solution is stand-by.Fermentor strain quality standard: microscopy is only long greater than 2.0 without miscellaneous bacteria, thallus 600nm wavelength.
4, highland barley raw material soaking: choosing evengranular highland barley raw material, can be prepared by 100 kilograms of highland barley after peeling.
Highland barley is soaked in water 12 hours, swelling is stand-by.
5, the highland barley after impregnating is put into steam box after sieve draining, and every thickness degree is steamed 30 minutes less than 5 centimetres with steam
(initial steam pressure 0.1Mpa, pressure is normal pressure in cabinet).It is cooling: cold with purification water spray after the highland barley after boiling removes steam box
But, until central temperature is less than or equal to 40 degrees Celsius, next link can be entered.
6, it is inoculated with: the bacterium solution inoculation of 10% step 3 being added into highland barley after cooling, low speed of agitator can be used
The screw mixer of (100rpm or less), quantity it is few can be with hand mix.(thickness is less than 5 lis for packing tray after mixing
Rice), fermenting step can be entered after loading onto unwheeling.
7, ferment: fermentation temperature is controlled at 38 DEG C, and highest does not exceed 42 DEG C.Fermentation time 22 hours；Relative humidity 70-
80%；10-20 cubes or so per hour of ventilation quantity substrate per ton.Note: the success in order to ensure fermentation, the blower of fermenting cellar into
Air port needs to carry out sterilization filtering.
8, product packaging and storage: the product of fermentation ends enters Cold storage in the refrigerator need to pack at once after, and passes through cold chain
Sales section realizes sale.In Structure Dynamics In The Qinghai-tibet Region, if Cold Chain Logistics system can not be accessed, need to sell after product is dried
It sells.
110 kilograms of product or so highland barley nattos are finally obtained, flavor is lighter, no ammonia taste, is more suitable for domestic consumer mouthful
Taste.
Embodiment 2
1, slant strains culture: selection classification naming is streptomycin sp.CW strain fermentation, and slant medium is
Beef extract (1%), peptone (0.5%), agar (1.5%), 27 DEG C of cultivation temperature, incubation time 24 hours.Bacterial standard: bacterium
Tongue fur is sturdy, thick and solid, and microscopy is without living contaminants.The bacterium is by China typical culture collection center preservation, deposit number
CCTCCNO:M2016437, preservation address: Wuhan, China Wuhan University, preservation day: 2016.8.29.
2, shaking flask Spawn incubation: Shake flask medium is beef extract (1%), peptone (0.5%) culture medium without agar, dress
Amount is 30% culture medium.It sterilizes within 30 minutes for 121 DEG C after 8 layers of gauze sealing.It is inoculated with slant strains in triangular flask after cooling, is inoculated with
Amount is every two bottles of inclined plane inoculating.Triangle shake bottle after inoculation is placed on 36 DEG C of rotary shaker, 150rpm revolving speed culture
12 hours.Shaking flask bacterial standard: microscopy grows 1.0 or more without OD under miscellaneous bacteria, 600nm wavelength only, pH7.1 or more.
3, seeding tank strain cultivation: culture medium prescription: glucose 1%, yeast extract 1-1.5%, sodium chloride
0.5%, dipotassium hydrogen phosphate 0.1%, polyethers defoaming agent 0.05% adjust pH7.1.Coefficient 0.7.Steam sterilizing condition:
110 degrees Celsius 20 minutes.Cool to 37 degrees Celsius within ten minutes after sterilizing.By 2% inoculum concentration, shake-flask seed liquid is accessed into seed
Tank, speed of agitator 200rpm, 50 liters per minute of ventilation quantity, temperature controls 37 degrees Celsius, fermented and cultured 12 hours.Fermentor strain
Quality standard: microscopy is only long greater than 2.0 without miscellaneous bacteria, thallus 600nm wavelength.
4, highland barley raw material soaking: choosing evengranular highland barley raw material, can be prepared by 1000 kilograms of highland barley after peeling.
Highland barley is soaked in water 18 hours, swelling is stand-by.
5, the highland barley after impregnating is put into steam box after sieve draining, and every thickness degree is steamed 30 minutes less than 5 centimetres with steam
(initial steam pressure 0.1Mpa, pressure is normal pressure in cabinet).It is cooling: cold with purification water spray after the highland barley after boiling removes steam box
But, until central temperature is less than or equal to 40 degrees Celsius, next link can be entered.
6, it is inoculated with: the bacterium solution inoculation of 10% step 3 being added into highland barley after cooling, low speed of agitator can be used
The screw mixer of (100rpm or less), quantity it is few can be with hand mix.(thickness is less than 5 lis for packing tray after mixing
Rice), fermenting step can be entered after loading onto unwheeling.
7, ferment: fermentation temperature is controlled at 40 DEG C, and highest does not exceed 42 DEG C.Fermentation time 24 hours；Relative humidity 70-
80%；20 cubes or so per hour of ventilation quantity substrate per ton.Note: the success in order to ensure fermentation, the blower air inlet of fermenting cellar
Mouth needs to carry out sterilization filtering.
8, product packaging and storage: the product of fermentation ends enters Cold storage in the refrigerator need to pack at once after, and passes through cold chain
Sales section realizes sale.In Structure Dynamics In The Qinghai-tibet Region, if Cold Chain Logistics system can not be accessed, need to sell after product is dried
It sells.
1 ton of product or so highland barley natto is finally obtained, flavor is lighter, and no ammonia taste is more suitable for domestic consumer's taste.
Embodiment 3
1, slant strains culture: selection classification naming is streptomycin sp.CW strain fermentation, and slant medium is
Beef extract (1%), peptone (0.5%), agar (1.5%), 27 DEG C of cultivation temperature, incubation time 24 hours.Bacterial standard: bacterium
Tongue fur is sturdy, thick and solid, and microscopy is without living contaminants.The bacterium is by China typical culture collection center preservation, deposit number
CCTCCNO:M2016437, preservation address: Wuhan, China Wuhan University, preservation day: 2016.8.29.
2, shaking flask Spawn incubation: Shake flask medium is beef extract (1%), peptone (0.5%) culture medium without agar, dress
Amount is 25% culture medium.It sterilizes within 30 minutes for 121 DEG C after 8 layers of gauze sealing.It is inoculated with slant strains in triangular flask after cooling, is inoculated with
Amount is every two bottles of inclined plane inoculating.Triangle shake bottle after inoculation is placed on 36 DEG C of rotary shaker, 150rpm revolving speed culture
12 hours.Shaking flask bacterial standard: microscopy grows 1.0 or more without OD under miscellaneous bacteria, 600nm wavelength only, pH7.1 or more.
3, seeding tank strain cultivation: culture medium prescription: glucose 1%, yeast extract 1-1.5%, sodium chloride
0.5%, dipotassium hydrogen phosphate 0.1%, polyethers defoaming agent 0.05% adjust pH7.0.Coefficient 0.7.Steam sterilizing condition:
110 degrees Celsius 17 minutes.Cool to 37 degrees Celsius within ten minutes after sterilizing.By 2% inoculum concentration, shake-flask seed liquid is accessed into seed
Tank, speed of agitator 180rpm, 50 liters per minute of ventilation quantity, temperature controls 37 degrees Celsius, and fermented and cultured obtained bacterium solution after 11 hours
For use.Fermentor strain quality standard: microscopy is only long greater than 2.0 without miscellaneous bacteria, thallus 600nm wavelength.
4, highland barley raw material soaking: choosing evengranular highland barley raw material, can be prepared by 500 kilograms of highland barley after peeling.
Highland barley is soaked in water 15 hours, swelling is stand-by.
5, the highland barley after impregnating is put into steam box after sieve draining, and every thickness degree is steamed 30 minutes less than 5 centimetres with steam
(initial steam pressure 0.1Mpa, pressure is normal pressure in cabinet).It is cooling: cold with purification water spray after the highland barley after boiling removes steam box
But, until central temperature is less than or equal to 40 degrees Celsius, next link can be entered.
6, it is inoculated with: the bacterium solution inoculation of 10% step 3 being added into highland barley after cooling, low speed of agitator can be used
The screw mixer of (100rpm or less), quantity it is few can be with hand mix.(thickness is less than 5 lis for packing tray after mixing
Rice), fermenting step can be entered after loading onto unwheeling.
7, ferment: fermentation temperature is controlled at 39 DEG C, and highest does not exceed 42 DEG C.Fermentation time 23 hours；Relative humidity 70-
80%；15 cubes or so per hour of ventilation quantity substrate per ton.Note: the success in order to ensure fermentation, the blower air inlet of fermenting cellar
Mouth needs to carry out sterilization filtering.
8, product packaging and storage: the product of fermentation ends enters Cold storage in the refrigerator need to pack at once after, and passes through cold chain
Sales section realizes sale.In Structure Dynamics In The Qinghai-tibet Region, if Cold Chain Logistics system can not be accessed, need to sell after product is dried
It sells.
500 kilograms of product or so highland barley nattos are finally obtained, flavor is lighter, no ammonia taste, is more suitable for domestic consumer mouthful
Taste.
Claims (7)
1. a kind of method using microbial inoculum preparation highland barley natto, which is characterized in that realized by following steps:
(1) slant strains culture: selecting classification naming is the strain fermentation of streptomycin sp.CW, slant strains 1%
Beef extract, 0.5% peptone, 1.5% agar, 27 DEG C of cultivation temperature, incubation time 24 hours,
(2) shaking flask Spawn incubation: Shake flask medium is 1% beef extract, 0.5% peptone without agar, and loading amount is 20-30% training
Base is supported, is sterilized within 30 minutes for 121 DEG C after sealing, slant strains are inoculated in triangular flask after cooling, inoculum concentration is every inclined plane inoculating
Two bottles, the triangle shake bottle after inoculation is placed on 36 DEG C of rotary shaker, 150rpm revolving speed culture 12 hours；
(3) seeding tank strain cultivation: culture medium prescription: glucose 1%, yeast extract 1-1.5%, sodium chloride 0.5%,
Dipotassium hydrogen phosphate 0.1%, polyethers defoaming agent 0.05% adjust pH7.0-7.1, coefficient 0.7, steam sterilizing condition: 110
It degrees Celsius 15-20 minutes, cools to 37 degrees Celsius within ten minutes after sterilizing, by 2% inoculum concentration, shake-flask seed liquid is accessed into seed
Tank, speed of agitator 150-200rpm, 50 liters per minute of ventilation quantity, temperature controls 37 degrees Celsius, obtains within fermented and cultured 10-12 hours
Bacterium solution is stand-by；
(4) highland barley raw material soaking: choosing evengranular highland barley raw material, up to highland barley after peeling, by highland barley water logging
Bubble 12-18 hours, swelling are stand-by；
(5) highland barley after impregnating is put into steam box after sieve draining, and every thickness degree is steamed 30 minutes less than 5 centimetres with steam, cold
But to 40 degrees Celsius of central temperature；
(6) it being inoculated with: the bacterium solution inoculation of 10% step 3 being added into highland barley after cooling, stirring dispenses tray after mixing,
Enter fermenting step after loading onto unwheeling；
(7) ferment: fermentation temperature is controlled at 38-40 DEG C, fermentation time 22-24 hours, relative humidity 70-80%, and ventilation quantity is every
10-20 cubes per hour of substrate of ton；
(8) product packaging and storage: the product of fermentation ends enters Cold storage in the refrigerator pack at once after.
2. a kind of method using microbial inoculum preparation highland barley natto according to claim 1, which is characterized in that step (1)
Bacterial standard: lawn is sturdy, thick and solid, and microscopy is protected by China typical culture collection center without living contaminants, the zymophyte
Hiding, deposit number CCTCCNO:M2016437, preservation address: Wuhan, China Wuhan University, preservation day: 2016.8.29.
3. a kind of method using microbial inoculum preparation highland barley natto according to claim 1, which is characterized in that step (2) is shaken
Bottle bacterial standard: microscopy grows 1.0 or more without OD under miscellaneous bacteria, 600nm wavelength only, pH7.1 or more.
4. a kind of method using microbial inoculum preparation highland barley natto according to claim 1, which is characterized in that step (3) hair
Fermentation tank strain quality standard: microscopy is only long greater than 2.0 without miscellaneous bacteria, thallus 600nm wavelength.
5. a kind of method using microbial inoculum preparation highland barley natto according to claim 1, which is characterized in that step (5) is steamed
Vapour initial steam pressure 0.1Mpa, pressure is normal pressure in cabinet, with purified water spraying cooling.
6. a kind of method using microbial inoculum preparation highland barley natto according to claim 1, which is characterized in that step (6) is used
100rpm low-speed mixer stirring below.
7. a kind of method using microbial inoculum preparation highland barley natto according to claim 1, which is characterized in that step (7) hair
The air inlet of ferment room will carry out sterilization filtering.
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