CN111406896A - Preparation method of Pi county bean cotyledon with accurate and efficient ligustrazine enrichment function - Google Patents
Preparation method of Pi county bean cotyledon with accurate and efficient ligustrazine enrichment function Download PDFInfo
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- 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
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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Abstract
The invention provides a preparation method of Pi county broad bean paste accurately and efficiently enriching ligustrazine, which comprises the following steps: (1) soaking and mixing materials; (2) preparing yeast; (3) inoculating and fermenting; (4) mixing and fermenting, and the like, wherein the change of a target flavor substance in the broad bean fermentation process can be controllably adjusted through a fragrance precursor substance regulation and control technology, and the content of ligustrazine (2,3,5, 6-tetramethylpyrazine) in the Pixian bean paste is efficiently improved in a targeted manner, so that the Pixian bean paste is improved in sauce fragrance and has a pharmacological effect of preventing cardiovascular and cerebrovascular diseases. The fermentation period of the Pixian broad bean paste prepared by the method provided by the invention is shortened to half a year, the content of ligustrazine is 2.24-3.06 times of that of the traditional fermented product, and the Pixian broad bean paste has strong sauce fragrance and outstanding fragrance.
Description
Technical Field
The invention relates to the technical field of seasoning preparation, in particular to a preparation method of Pi county broad bean paste accurately and efficiently enriching ligustrazine and having a prominent sauce flavor, and belongs to the technical field of microorganisms and food.
Background
Pi county bean cotyledon is an essential fermented condiment in Sichuan flavor, is known as the soul of Sichuan vegetable, and has the history of more than 300 years. Due to the characteristics of the product, such as fresh, spicy and mellow, red brown and oily, crisp bean paste particles, sticky and thick velvet, and strong sauce flavor, the Pixian bean paste is unique in sauce products in China and is gradually popular with people in all countries in the world. Pi county broad bean paste has strong fragrance and complex volatile components, more than 700 species are detected at present, wherein more than 40 species are identified by a gas chromatography-mass spectrometry/smelling instrument (GC-MS/O), and the compounds are the main sources of the fragrance of the Pi county broad bean paste and comprise ligustrazine.
Ligustrazine, also known as 2,3,5, 6-tetramethylpyrazine, is formed mainly from the spontaneous reaction of acetoin (3-hydroxy-2-butanone) and free ammonia (fig. 1), wherein the precursor acetoin is mainly from the degradation of carbohydrates, and ammonia is mainly obtained from the conversion of amino acids by the action of amino acid dehydrogenases. The ligustrazine has strong sauce flavor (ppm), can reach a concentration of 100ppm in the Pi county bean cotyledon, and is identified as a characteristic aroma compound of the Pi county bean cotyledon for many times, which indicates that the ligustrazine has an important aroma contribution effect. In addition to the fragrance contribution, ligustrazine also has the effects of resisting platelet aggregation, dilating arterioles, and improving microcirculation and cerebral blood flow. Therefore, the enrichment of ligustrazine can improve the quality of the Pixian bean paste from multiple aspects.
The invention aims to directionally regulate the change of target flavor substances in the fermentation process of the Pixian bean paste by using a fragrance precursor substance regulation and control technology, and accurately and efficiently improve the content of ligustrazine in the Pixian bean paste so as to improve the flavor and quality of the Pixian bean paste product.
Disclosure of Invention
The invention is mainly based on a molecular sensory technology, a characteristic volatile compound is identified by a GC-MS/O technology, key substances forming the aroma of the Pixian bean paste and microorganisms producing the compounds at high yield are found, then the formation of the key aroma compound ligustrazine is accurately and efficiently strengthened by introducing an aroma precursor substance at proper time, and finally the Pixian bean paste with strong sauce aroma and healthy and nutritional property is obtained.
The invention provides a preparation method of Pi county broad bean paste accurately and efficiently enriching ligustrazine, which comprises the following steps:
(1) soaking: peeling semen Viciae fabae, soaking in boiling water for 3-5min, and cooling;
(2) mixing materials: cooling the broad beans soaked in the step (1) to 30-40 ℃, mixing with wheat flour and yeast extract, and uniformly mixing with yeast to obtain Daqu;
(3) preparing yeast: performing solid state culture on the Daqu in the step (2) at the temperature of 30-36 ℃, turning over the Daqu once every 8h, adding a carbohydrate when the Daqu is cultured for 24h, turning over the Daqu, uniformly mixing, and continuously culturing for 24-30h to obtain finished Daqu;
(4) inoculating and fermenting: mixing the finished koji obtained in the step (3) with salt and water according to the ratio of 100:12:20(w/w/v) to prepare soy sauce mash, inoculating Bacillus amyloliquefaciens (Bacillus amyloliquefaciens MK063714), uniformly mixing, controlling the temperature (30-35 ℃) to ferment for 90 days to obtain broad bean paste;
(5) mixing and fermenting: and (4) mixing the broad bean paste obtained in the step (4) with the chili embryos according to the proportion of 1:3(w/w), continuing fermenting for 60-90 days, and preparing the Pi county broad bean paste.
Preferably, the mass ratio of the broad beans to the wheat flour in the step (2) is 100: 17.
Preferably, the yeast extract is aspergillus oryzae CICC2339, aspergillus oryzae ACCC30467 and aspergillus oryzae ACCC30368, the mass ratio of the three is 1:1:1, and the inoculation amount is 0.03-0.05% of the total mass of the broad bean and the wheat flour.
Preferably, the amount of the carbohydrate substances in the step (3) is 3-5% of the mass of the yeast.
Preferably, the saccharide is one or two of glucose, maltose or xylose.
Preferably, the inoculation concentration of the bacillus amyloliquefaciens in the step (4) is 106-107CFU/g。
The selection of the inoculated microorganisms, the type of added carbohydrate and the control of the time point are very important for the implementation of the technology. The selection of the carbohydrate is required to be easily and effectively utilized by bacillus amyloliquefaciens and be efficiently converted into acetoin which is a precursor of the ligustrazine. In addition, sugar substances cannot be added during the material mixing (0 h for starter propagation), aspergillus oryzae does not grow into dominant microorganisms at the early stage, and the excessive sugar content can lead to excessive bacterial reproduction at the starter propagation stage and influence on subsequent fermentation; in the middle stage of starter propagation, a large amount of precursor acetoin required by ligustrazine generation can be formed under the action of an aspergillus oryzae enzyme system by adding key carbohydrate in a metabolite, so that the content of the ligustrazine in a fermentation product is improved in a targeted manner.
Compared with the prior art, the invention has the following advantages:
the Pi county bean cotyledon obtained by the invention has outstanding fragrance and strong sauce fragrance, and the content of the target fragrance compound ligustrazine is 2.24-3.06 times of that of the traditional fermented product. In addition, the content of amino acid nitrogen in the Pixian bean paste can be remarkably improved, and other conventional indexes are not remarkably influenced.
Drawings
FIG. 1 is a diagram of the metabolic network of ligustrazine;
FIG. 2 is a selective ion chromatogram of acetoin (SIM, m/z 43,73, 88);
FIG. 3 is a selective ion chromatogram of ligustrazine (SIM, m/z 54,95, 136).
Detailed Description
In order to better popularize and explain the innovative characteristics of the technology. The following examples are combined to further illustrate a method for making a pi-county bean paste with accurate and efficient ligustrazine enrichment. The scope of the invention is not limited to the embodiments shown.
In the MS spectrum, because the detection peak of ligustrazine is small, and the qualitative and quantitative determination of the total ion fragment is difficult, the following examples all use three ion fragments 54,95, and 136 for the qualitative determination of ligustrazine, and use ion fragment 136 for the quantitative determination.
Example 1:
the first purpose of the invention is to provide a method for accurately and efficiently improving Pixian county bean cotyledon ligustrazine, which is to inoculate Bacillus amyloliquefaciens (Bacillus amyloliquefaciens) in a broad bean fermentation stage, upload the Bacillus amyloliquefaciens to an NCBI database with the number of MK063714, and ensure that the base sequence is shown in appendix 1. The strain is isolated from Pixian bean paste and exhibits stronger abilities to produce acetoin and ligustrazine than other strains, thus being used as the inoculation strain of the invention.
Example 2:
based on routine physiological and biochemical experiments of the bacillus amyloliquefaciens, glucose, sucrose, xylose, maltose, lactose, arabinose and fructose are selected as additional sugar sources, the addition amount is 60 g/L, the capability of the bacillus amyloliquefaciens for producing acetoin by utilizing different sugar sources is researched, and the result is shown in table 1.
TABLE 1 Effect of different sugar sources on acetoin production
Example 3:
(1) soaking: peeling semen Viciae fabae, soaking in boiling water for 3min, and cooling;
(2) mixing materials: reducing the temperature of the broad beans soaked in the step (1) to 32 ℃, mixing the broad beans with wheat flour and yeast extract, and uniformly mixing the mixture with yeast to obtain yeast; the mass ratio of the broad bean to the wheat flour is 100:17, the yeast extract is a mixture of aspergillus oryzae CICC2339, aspergillus oryzae ACCC30467 and aspergillus oryzae ACCC30368, the mass ratio of the broad bean to the wheat flour is 1:1:1, and the inoculation amount is 0.03 percent of the total mass of the broad bean and the wheat flour;
(3) preparing yeast: carrying out solid-state culture on the Daqu in the step (2) at 36 ℃, turning over every 8h, adding glucose when culturing for 24h, wherein the addition amount of the glucose is 5% of the mass of the Daqu, uniformly mixing the turned-over Daqu, and continuously culturing for 24h to obtain finished Daqu;
(4) inoculating and fermenting, namely mixing the finished koji obtained in the step (3) with salt and water according to the ratio of 100:12:20(w/w/v) to prepare soy sauce mash, inoculating bacillus amyloliquefaciens, and inoculating the soy sauce mash with the inoculation concentration of 2 × 106CFU/g, uniformly mixing, controlling the temperature (35 ℃) and fermenting for 90d to obtain the broad bean paste;
(5) mixing and fermenting: and (4) mixing the broad bean paste obtained in the step (4) with the chili embryos according to the proportion of 1:3(w/w), continuing fermenting for 90d, and preparing the Pi county broad bean paste.
In comparative example 1, aspergillus oryzae CICC2339, aspergillus oryzae ACCC30467, or aspergillus oryzae ACCC30368 were respectively inoculated according to table 2 in the mixing process, the experimental results are shown in table 2, the content of ligustrazine can be remarkably increased to 194.58 mg/L by mixed inoculation of three aspergillus oryzae, and the overall sauce fragrance of the bean paste in pi county is remarkably improved.
TABLE 2 Effect of different Trigonellae extracts on the formation of ligustrazine
Example 4:
(1) soaking: peeling semen Viciae fabae, soaking in boiling water for 5min, and cooling;
(2) mixing materials: reducing the temperature of the broad beans soaked in the step (1) to 40 ℃, mixing the broad beans with wheat flour and yeast extract, and uniformly mixing the mixture with yeast to obtain yeast; the mass ratio of the broad bean to the wheat flour is 100:17, the yeast extract is a mixture of aspergillus oryzae CICC2339, aspergillus oryzae ACCC30467 and aspergillus oryzae ACCC30368, the mass ratio of the broad bean to the wheat flour is 1:1:1, and the inoculation amount is 0.03 percent of the total mass of the broad bean and the wheat flour;
(3) preparing yeast: carrying out solid-state culture on the Daqu in the step (2) at 31 ℃, turning over the Daqu once every 8h, adding different saccharides according to the table 3 when culturing for 24h, wherein the adding amount is 5% of the mass of the Daqu, turning over the Daqu, mixing uniformly, and continuously culturing for 24h to obtain finished Daqu;
(4) inoculating and fermenting, namely mixing the finished koji obtained in the step (3) with salt and water according to the ratio of 100:12:20(w/w/v) to prepare soy sauce mash, inoculating bacillus amyloliquefaciens, and inoculating the soy sauce mash with the inoculation concentration of 9 × 106CFU/g, uniformly mixing, controlling the temperature (35 ℃) and fermenting for 90d to obtain the broad bean paste;
(5) mixing and fermenting: and (4) mixing the broad bean paste obtained in the step (4) with the chili embryos according to the proportion of 1:3(w/w), continuing fermenting for 60d, and preparing the Pi county broad bean paste.
Comparative example 2: the conditions were the same except that no saccharide was added during the koji-making process, and the results of the experiment are shown in Table 3. The content of the ligustrazine can be obviously improved by adding the sugar source, the content of the ligustrazine is respectively 2.56-3.09 times of that of a blank group of samples, and the overall improvement of the Pixian broad bean paste flavor is obvious.
TABLE 3 Effect of different sugar sources on the production of ligustrazine
Example 5:
(1) soaking: peeling semen Viciae fabae, soaking in boiling water for 5min, and cooling;
(2) mixing materials: reducing the temperature of the broad beans soaked in the step (1) to 35 ℃, mixing the broad beans with wheat flour and yeast extract, and uniformly mixing the mixture with yeast to obtain yeast; the mass ratio of the broad bean to the wheat flour is 100:17, the yeast extract is a mixture of aspergillus oryzae CICC2339, aspergillus oryzae ACCC30467 and aspergillus oryzae ACCC30368, the mass ratio of the broad bean to the wheat flour is 1:1:1, and the inoculation amount is 0.05 percent of the total mass of the broad bean and the wheat flour;
(3) preparing yeast: carrying out solid state culture on the Daqu in the step (2) at 35 ℃, turning over the Daqu once every 8h, adding glucose and maltose (mass ratio is 1:1) when culturing for 24h, adding the glucose and the maltose according to the mass ratio shown in the table 4, turning over the Daqu, uniformly mixing the Daqu, and continuously culturing for 26h to obtain finished Daqu;
(4) inoculating and fermenting, namely mixing the finished koji obtained in the step (3) with salt and water according to the ratio of 100:12:20(w/w/v) to prepare soy sauce mash, inoculating bacillus amyloliquefaciens, and inoculating the soy sauce mash with the inoculation concentration of 5 × 106CFU/g, uniformly mixing, controlling the temperature (33 ℃) and fermenting for 90d to obtain the broad bean paste;
(5) mixing and fermenting: and (4) mixing the broad bean paste obtained in the step (4) with the chili embryos according to the proportion of 1:3(w/w), continuing fermenting for 80d, and preparing the Pi county broad bean paste.
Comparative example 3: the conditions were the same except that no saccharide was added during the koji-making process, and the results of the experiment are shown in Table 4. The higher the adding amount of the sugar source is, the higher the content of the ligustrazine is, the smaller the adding amount increase of 2% of the sugar source is, and the 3% -5% of the adding amount of the sugar source can obviously improve the sauce flavor of the Pixian county bean paste.
TABLE 4 influence of sugar source addition on the formation of ligustrazine
Example 6:
(1) soaking: peeling semen Viciae fabae, soaking in boiling water for 4min, and cooling;
(2) mixing materials: reducing the temperature of the broad beans soaked in the step (1) to 32 ℃, mixing the broad beans with wheat flour and yeast extract, and uniformly mixing the mixture with yeast to obtain yeast; the mass ratio of the broad bean to the wheat flour is 100:17, the yeast extract is a mixture of aspergillus oryzae CICC2339, aspergillus oryzae ACCC30467 and aspergillus oryzae ACCC30368, the mass ratio of the broad bean to the wheat flour is 1:1:1, and the inoculation amount is 0.04 percent of the total mass of the broad bean and the wheat flour;
(3) preparing yeast: carrying out solid state culture on the Daqu in the step (2) at 33 ℃, turning over every 8h, adding glucose and maltose (the mass ratio is shown in table 5) when culturing for 24h, turning over the Daqu, uniformly mixing, and continuously culturing for 24h to obtain finished Daqu;
(4) inoculating and fermenting, namely mixing the finished koji obtained in the step (3) with salt and water according to the ratio of 100:12:20(w/w/v) to prepare soy sauce mash, inoculating bacillus amyloliquefaciens, and inoculating the soy sauce mash with the inoculation concentration of 6 × 106CFU/g, uniformly mixing, controlling the temperature (32 ℃) and fermenting for 90d to obtain the broad bean paste;
(5) mixing and fermenting: and (4) mixing the broad bean paste obtained in the step (4) with the chili embryos according to the proportion of 1:3(w/w), continuing fermenting for 70d, and preparing the Pi county broad bean paste.
Comparative example 4: the conditions were the same except that no saccharide was added during the koji-making process, and the results of the experiment are shown in Table 5. After the sugar source is added to a certain amount, the influence of the adding proportion of the sugar source on the ligustrazine is small, and the sauce flavor of the Pi county broad bean paste can be effectively enhanced.
TABLE 5 influence of sugar source addition ratio on the formation of chuanxiongzine
Appendix 1
>CD18082300380(5)_Pw--.seq.Contig1
GCTGGCTCCTAAAGGTTACCTCACCGACTTCGGGTGTTACAAACTCTCGTGGTGTGACGGGCGGTGTGTACAAGGCCCGGGAACGTATTCACCGCGGCATGCTGATCCGCGATTACTAGCGATTCCAGCTTCACGCAGTCGAGTTGCAGACTGCGATCCGAACTGAGAACAGATTTGTGGGATTGGCTTAACCTCGCGGTTTCGCTGCCCTTTGTTCTGTCCATTGTAGCACGTGTGTAGCCCAGGTCATAAGGGGCATGATGATTTGACGTCATCCCCACCTTCCTCCGGTTTGTCACCGGCAGTCACCTTAGAGTGCCCAACTGAATGCTGGCAACTAAGATCAAGGGTTGCGCTCGTTGCGGGACTTAACCCAACATCTCACGACACGAGCTGACGACAACCATGCACCACCTGTCACTCTGCCCCCGAAGGGGACGTCCTATCTCTAGGATTGTCAGAGGATGTCAAGACCTGGTAAGGTTCTTCGCGTTGCTTCGAATTAAACCACATGCTCCACCGCTTGTGCGGGCCCCCGTCAATTCCTTTGAGTTTCAGTCTTGCGACCGTACTCCCCAGGCGGAGTGCTTAATGCGTTAGCTGCAGCACTAAGGGGCGGAAACCCCCTAACACTTAGCACTCATCGTTTACGGCGTGGACTACCAGGGTATCTAATCCTGTTCGCTCCCCACGCTTTCGCTCCTCAGCGTCAGTTACAGACCAGAGAGTCGCCTTCGCCACTGGTGTTCCTCCACATCTCTACGCATTTCACCGCTACACGTGGAATTCCACTCTCCTCTTCTGCACTCAAGTTCCCCAGTTTCCAATGACCCTCCCCGGTTGAGCCGGGGGCTTTCACATCAGACTTAAGAAACCGCCTGCGAGCCCTTTACGCCCAATAATTCCGGACAACGCTTGCCACCTACGTATTACCGCGGCTGCTGGCACGTAGTTAGCCGTGGCTTTCTGGTTAGGTACCGTCAAGGTGCCGCCCTATTTGAACGGCACTTGTTCTTCCCTAACAACAGAGCTTTACGATCCGAAAACCTTCATCACTCACGCGGCGTTGCTCCGTCAGACTTTCGTCCATTGCGGAAGATTCCCTACTGCTGCCTCCCGTAGGAGTCTGGGCCGTGTCTCAGTCCCAGTGTGGCCGATCACCCTCTCAGGTCGGCTACGCATCGTCGCCTTGGTGAGCCGTTACCTCACCAACTAGCTAATGCGCCGCGGGTCCATCTGTAAGTGGTAGCCGAAGCCACCTTTTATGTCTGAACCATGCGGTTCAAACAACCATCCGGTATTAGCCCCGGTTTCCCGGAGTTATCCCAGTCTTACAGGCAGGTTACCCACGTGTT
Sequence listing
<110> Sichuan university
<120> preparation method of Pi county broad bean paste accurately and efficiently enriching ligustrazine
<141>2020-04-30
<160>1
<170>SIPOSequenceListing 1.0
<210>1
<211>1355
<212>DNA
<213> Bacillus amyloliquefaciens (Bacillus amyloliquefaciens)
<400>1
gctggctcct aaaggttacc tcaccgactt cgggtgttac aaactctcgt ggtgtgacgg 60
gcggtgtgta caaggcccgg gaacgtattc accgcggcat gctgatccgc gattactagc 120
gattccagct tcacgcagtc gagttgcaga ctgcgatccg aactgagaac agatttgtgg 180
gattggctta acctcgcggt ttcgctgccc tttgttctgt ccattgtagc acgtgtgtag 240
cccaggtcat aaggggcatg atgatttgac gtcatcccca ccttcctccg gtttgtcacc 300
ggcagtcacc ttagagtgcc caactgaatg ctggcaacta agatcaaggg ttgcgctcgt 360
tgcgggactt aacccaacat ctcacgacac gagctgacga caaccatgca ccacctgtca 420
ctctgccccc gaaggggacg tcctatctct aggattgtca gaggatgtca agacctggta 480
aggttcttcg cgttgcttcg aattaaacca catgctccac cgcttgtgcg ggcccccgtc 540
aattcctttg agtttcagtc ttgcgaccgt actccccagg cggagtgctt aatgcgttag 600
ctgcagcact aaggggcgga aaccccctaa cacttagcac tcatcgttta cggcgtggac 660
taccagggta tctaatcctg ttcgctcccc acgctttcgc tcctcagcgt cagttacaga720
ccagagagtc gccttcgcca ctggtgttcc tccacatctc tacgcatttc accgctacac 780
gtggaattcc actctcctct tctgcactca agttccccag tttccaatga ccctccccgg 840
ttgagccggg ggctttcaca tcagacttaa gaaaccgcct gcgagccctt tacgcccaat 900
aattccggac aacgcttgcc acctacgtat taccgcggct gctggcacgt agttagccgt 960
ggctttctgg ttaggtaccg tcaaggtgcc gccctatttg aacggcactt gttcttccct 1020
aacaacagag ctttacgatc cgaaaacctt catcactcac gcggcgttgc tccgtcagac 1080
tttcgtccat tgcggaagat tccctactgc tgcctcccgt aggagtctgg gccgtgtctc 1140
agtcccagtg tggccgatca ccctctcagg tcggctacgc atcgtcgcct tggtgagccg 1200
ttacctcacc aactagctaa tgcgccgcgg gtccatctgt aagtggtagc cgaagccacc 1260
ttttatgtct gaaccatgcg gttcaaacaa ccatccggta ttagccccgg tttcccggag 1320
ttatcccagt cttacaggca ggttacccac gtgtt 1355
Claims (6)
1. A preparation method of Pi county broad bean paste accurately and efficiently enriching ligustrazine is characterized by comprising the following steps:
(1) soaking: peeling semen Viciae fabae, soaking in boiling water for 3-5min, and cooling;
(2) mixing materials: cooling the broad beans soaked in the step (1) to 30-40 ℃, mixing with wheat flour and yeast extract, and uniformly mixing with yeast to obtain Daqu;
(3) preparing yeast: performing solid state culture on the Daqu in the step (2) at the temperature of 30-36 ℃, turning over the Daqu once every 8h, adding a carbohydrate when the Daqu is cultured for 24h, turning over the Daqu, uniformly mixing, and continuously culturing for 24-30h to obtain finished Daqu;
(4) inoculating and fermenting: mixing the finished koji obtained in the step (3) with salt and water according to the ratio of 100:12:20(w/w/v) to prepare soy sauce mash, inoculating Bacillus amyloliquefaciens (Bacillus amyloliquefaciens MK063714), uniformly mixing, controlling the temperature (30-35 ℃) to ferment for 90 days to obtain broad bean paste;
(5) mixing and fermenting: and (4) mixing the broad bean paste obtained in the step (4) with the chili embryos according to the proportion of 1:3(w/w), continuing fermenting for 60-90 days, and preparing the Pi county broad bean paste.
2. The method for preparing Pi county broad bean paste accurately and efficiently enriching ligustrazine according to claim 1, wherein the mass ratio of the broad bean and the wheat flour in the step (2) is 100: 17.
3. The method for preparing the Pi county broad bean paste accurately and efficiently enriching the ligustrazine as claimed in claim 1, wherein the koji is Aspergillus oryzae CICC2339, Aspergillus oryzae ACCC30467 and Aspergillus oryzae ACCC30368, the mass ratio of the Aspergillus oryzae CICC2339, the Aspergillus oryzae ACCC30467 and the Aspergillus oryzae ACCC30368 is 1:1:1, and the inoculation amount is 0.03-0.05% of the total mass of the broad bean and the wheat flour.
4. The method for preparing Pi county broad bean paste with accurate and high-efficiency enrichment of ligustrazine according to claim 1, wherein the amount of the carbohydrate substances in the step (3) is 3-5% of the mass of the Daqu.
5. The method for preparing Pi county bean cotyledon with enriched ligustrazine accurately and efficiently according to claims 1 to 4, wherein the saccharide is one or two of glucose, maltose and xylose.
6. The method for preparing Pi county bean cotyledon with enriched ligustrazine accurately and efficiently according to claims 1 to 5, wherein the inoculation concentration of the Bacillus amyloliquefaciens is 106-107CFU/g。
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