CN112806552A - Broad bean sauce rich in soybean oligosaccharides and preparation process thereof - Google Patents
Broad bean sauce rich in soybean oligosaccharides and preparation process thereof Download PDFInfo
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Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses broad bean paste rich in soybean oligosaccharides and a preparation process thereof, belonging to the technical field of food fermentation engineering. The method comprises the steps of bean cotyledon pretreatment, starter propagation preparation and thin mash fermentation. The invention adopts aspergillus oryzae, bacillus and halophilic lactic acid bacteria to prepare the koji in a synergistic way. The multi-strain synergistic starter propagation is characterized in that 1-5 per mill of aspergillus oryzae spore powder is inoculated according to the weight of a starter material at the beginning of starter propagation, and bacillus 10 is inoculated according to the weight of the starter material 5-6 hours after the starter propagation3～105Per gram of raw material, halophilic lactic acid bacteria 10 is inoculated after the first time of yeast loosing3～105Per gram of starting material. Through the continuous change of the fermentation microenvironment in the starter propagation process, proper conditions are respectively created for the growth and metabolism of the three microorganisms. The ratio of bacillus to halophilic lactic acid bacteria in the koji is 10: 1-1: 1, sufficient alpha-glucoside synthetase, beta-glucosidase and other rich enzyme systems are provided for thin mash fermentation of broad bean paste, and finally the low content of the broad bean paste and the low content of the soybean are improvedThe polysaccharide content can improve the bioactivity of the product, and is beneficial to human intestinal tract.
Description
Technical Field
The invention relates to the technical field of food fermentation engineering, in particular to broad bean sauce rich in soybean oligosaccharides and a preparation process thereof.
Background
The broad bean paste is the traditional broad bean paste in China, and is deeply favored by wide consumers due to fresh, fragrant and delicious taste and rich nutrition. The broad bean sauce is a semi-fluid seasoning sauce prepared by taking hulled broad beans as main raw materials, mixing the broad beans with flour after cooking, inoculating, making starter propagation and fermenting. The production of the broad bean paste in China mostly adopts a natural fermentation method, the method is carried out in an open environment, various microorganisms in the environment are mixed and then the raw materials are jointly utilized for reproduction and metabolism, and then the broad bean paste with special color, aroma and taste is formed through stages of fermentation, after-ripening and the like. However, the natural fermentation has large environmental fluctuation, which causes the problems of non-uniform fermentation period, unstable product quality, easy occurrence of mixed bacteria pollution and the like. At present, most broad bean paste enterprises adopt artificial inoculation strains for fermentation in order to control the fermentation period and the product quality, but most broad bean pastes are prepared by adopting a single aspergillus oryzae strain as a leavening agent for fermentation, and compared with natural fermentation, the prepared products have single flavor and much lower content of bioactive substances than natural fermentation.
Soybean oligosaccharide is carbohydrate with low sweetness and low calorie, and is a soluble oligosaccharide which is recognized at present and is beneficial to intestinal health. The soybean oligosaccharide generally consists of sucrose, raffinose, stachyose and the like, and the content of the soybean oligosaccharide is only 8-9% of carbohydrate in broad beans. The soybean oligosaccharide is an ultra-strong bifidus factor, has good appreciation effect on beneficial bacteria group bifidobacteria in human intestinal tracts, hardly has effect on harmful bacteria, is fermented and degraded into substances such as short-chain fatty acid, antibiotics and the like, and is beneficial to forming a biomembrane barrier to play roles in improving the intestinal environment and protecting the intestinal tracts.
In recent years, the study of soybean oligosaccharides has become a hot research focus in industry due to its unique and diverse biological activities, especially to protect the intestinal health, which is helpful for the prevention of common chronic diseases, such as: reducing serum cholesterol, and preventing and treating liver cirrhosis. In order to obtain the soybean oligosaccharide, most scholars adopt an extraction mode, and the microbial fermentation can not only improve the content of the soybean oligosaccharide, but also improve the nutritional value and the taste of the bean product raw material, thereby increasing the additional value of the bean product raw material. The modern broad bean paste production process is mostly single-strain koji making, and the process can cause insufficient activity of glucosidase in koji, particularly alpha-glucoside synthetase and beta-glucosidase, so that the content of soybean oligosaccharide in the finished broad bean paste is low.
Disclosure of Invention
In order to overcome the defects that the production process of broad bean paste in the prior art is mostly single-strain koji making, so that the activity of glucosidase in koji is insufficient and the like, the invention provides the broad bean paste rich in soybean oligosaccharide and the preparation process thereof, which simulate natural inoculation, utilize the synergistic fermentation effect among microorganisms to jointly promote the growth and metabolism of the microorganisms, improve the micro-ecological environment for koji making, enrich the enzyme activity of the glucosidase in koji, accurately and efficiently strengthen the formation of the soybean oligosaccharide in the broad bean paste, and finally obtain the broad bean paste with both healthy nutrition and functions.
The invention is realized by the following technical scheme:
a preparation process of broad bean paste rich in soybean oligosaccharides comprises the following specific steps:
(1) pretreatment of the bean cotyledon: selecting peeled bean cotyledon and flour as raw materials, wherein the mass ratio is 6: 4-7: 3, soaking the bean paste, draining, mixing flour, and cooking for 15min at 115 ℃;
(2) preparing finished koji: when the raw materials are cooled to 30-35 ℃, 1-5 per mill of aspergillus oryzae spore powder is inoculated according to the weight of the yeast material, and the bacillus 10 is inoculated according to the weight of the yeast material 5-6 hours after yeast preparation3～105Preparing yeast for 12-14 h for the first time by using the raw materials per gram, and simultaneously inoculating halophilic lactic acid bacteria 103～105Performing secondary yeast loosening for 22-24 hours per gram of raw material, ending yeast making for 40-44 hours, keeping the humidity of a yeast room at 80-90%, and keeping the yeast making temperature at 32-35 ℃;
(3) fermenting thin mash: scattering yeast materials, placing the yeast materials in a fermentation tank, mixing 12-15 DEG Be salt water with the mass of 35-40 ℃ equal to that of the yeast materials, fermenting at the constant temperature of 35-40 ℃, and inoculating the yeast materials into the fermentation tank during fermentationTorulopsis 103～105Per g of starting Material and Saccharomyces rouxii 104～105Fermenting for 30-40 days per gram of raw material.
Preferably, the step (1) of soaking the broad beans specifically comprises soaking the peeled broad beans in 35-40 ℃ white spirit tail wine for 6-10 hours, wherein the liquid level is 5-10 cm higher than that of the broad beans; the tail liquor of Chinese liquor is one of strong aromatic type or Maotai-flavor type, and its alcoholic strength is not less than 10% (V/V).
Preferably, the bacillus added in the starter propagation preparation process in the step (2) is bacillus coagulans CICC 10358, and has the characteristics of rich polysaccharide hydrolase system and high yield of alpha-glucoside synthetase; the added halophilic lactic acid bacteria are salt-tolerant lactobacillus plantarum CICC 20039, the salinity tolerance reaches 15%, and the beta-glucosidase can be produced in a high-salt and high-permeability environment.
Preferably, the number of bacillus in the koji-forming in step (2) is up to 106～108cfu/g, halophilic lactic acid bacteria up to 105～107cfu/g, and the number ratio of the bacillus to the halophilic lactic acid bacteria is 10: 1-1: 1.
Preferably, the torulopsis yeast added in the thin mash fermentation process in the step (3) is torulopsis globulopsis yeast CICC 1019 which has the characteristic of generating fragrance; the added zygosaccharomyces rouxii is the zygosaccharomyces rouxii CICC 32899, and has the characteristics of accelerating esterification and improving the utilization rate of raw materials; adding the mixture after fermenting for 10-15 days.
Compared with the prior art, the invention has the following advantages:
the technical core of the invention is that the multi-strain fermentation process control of the broad bean paste rich in soybean oligosaccharide is realized, namely how to realize the synergistic symbiosis of various microorganisms in the stages of starter propagation preparation and thin mash fermentation, so that the broad bean paste is rich in soybean oligosaccharide; the Aspergillus oryzae secretes abundant enzymes, especially protease, which can be used for decomposing soybean protein and increasing the content of free amino acids in the broad bean paste; in addition, the white spirit tail wine is used for soaking the broad bean segments, so that the texture and the physicochemical properties of the broad bean segments can be changed, a proper growth metabolic condition can be provided for bacillus and halophilic lactic acid bacteria, the finished koji has higher glucosidase enzyme activity, and the glucosidase can be generated in the thin mash fermentation stage due to the existence of the halophilic lactic acid bacteria; the addition of the zygosaccharomyces rouxii and the torulopsis yeast in the thin mash fermentation stage is beneficial to improving the flavor and the quality of the broad bean paste and shortening the brewing period.
The invention successfully solves the following problems:
1. selection, addition amount and addition time of microorganisms in the starter propagation preparation stage: according to the invention, through research on a multi-strain fermentation process of the broad bean paste rich in soybean oligosaccharides, the microbial species of multi-strain starter propagation of the broad bean paste rich in soybean oligosaccharides is determined, the addition amount and the addition time are determined, namely, when the raw material is cooled to 30-35 ℃, 1-5 per mill of aspergillus oryzae spore powder is inoculated according to the weight of the starter propagation, and bacillus 10 is inoculated according to the weight of the starter propagation for 5-6 h after starter propagation3～105Inoculating halophilic lactic acid bacteria 10 to starter propagation (12-14 h) per gram of raw material3～105Per gram of starting material. Aspergillus oryzae is a core microorganism for starter propagation, the growth and metabolism of Aspergillus oryzae can influence the quality of starter propagation, and usually Aspergillus oryzae spore powder can germinate 3-4 h after starter propagation and then enters a rapid growth and propagation period to produce a large amount of hyphae, so that the fermentation microenvironment is changed from aerobic to anaerobic; after 5-6 hours of starter propagation, the bacillus is inoculated, so that competition with aspergillus oryzae on nutrient substances can be effectively avoided, the formed anaerobic environment is favorable for growth and metabolism of the bacillus, the bacillus can secrete rich polysaccharide hydrolase systems, and the produced glucose, maltose and other available carbon sources further promote the growth of the aspergillus oryzae; the starter propagation (12-14 h) is accessed with halophilic lactic acid bacteria, so that the growth and metabolism of small molecular nutrients generated by aspergillus oryzae and bacillus in the starter propagation (12-14 h) are effectively utilized, and after the starter is loosened, the aspergillus oryzae enters a secondary propagation stage, hypha is vigorous, starter material is caked, and anaerobic fermentation conditions are provided for the growth of the halophilic lactic acid bacteria.
2. The addition ratio of bacillus and halophilic lactic acid bacteria is as follows: the bacillus has the characteristics of rich polysaccharide hydrolase system and high yield of alpha-glucoside synthetase, the content of soybean oligosaccharide in the yeast material is far higher than that of the yeast material prepared by single aspergillus oryzae, but the thin mash fermentation of the broad bean paste is a high-salt fermentation environment and is not beneficial to the growth of the bacillus, the enzyme activity of the alpha-glucoside synthetase is inhibited, and the alpha-glucoside synthetase is addicted to the growth of the bacillusThe salt lactic acid bacteria can grow and reproduce in the fermentation environment, and also have the capacity of producing beta-glucosidase, so that more polysaccharides are converted into monosaccharides, and part of the monosaccharides are synthesized into soybean oligosaccharides under the action of the alpha-glucoside synthetase, so that the content of the soybean oligosaccharides in the product is increased. In the technical scheme, the bacillus and halophilic lactic acid bacteria in the medium yeast respectively need to reach 106～108cfu/g cfu/g and 105～107cfu/g, the fermentation effect of the bacillus can be fully exerted, and the number ratio of the bacillus to the halophilic lactic acid bacteria is 10: 1-1: 1, preferably 10: 1-5: 1.
3. The performance requirements of bacillus and halophilic lactic acid bacteria: the bacillus is bacillus coagulans CICC 10358, and has the characteristics of rich polysaccharide hydrolase system and high yield of alpha-glucoside synthetase; the halophilic lactic acid bacteria are salt-tolerant lactobacillus plantarum CICC 20039, the salinity tolerance can reach 15%, and the beta-glucosidase can be produced in a high-salt environment.
4. Selection, addition amount and addition time of microorganisms in the thin mash fermentation stage: according to the invention, through research on adding microorganisms to the soybean oligosaccharide-rich broad bean sauce thin mash fermentation, the types, the adding amount and the adding time of the added microorganisms are determined, namely, the Torulopsis coccinellis 10 is inoculated to the thin mash after the thin mash fermentation is carried out for 10-15 days3～105Per g of starting Material and Saccharomyces rouxii 104～105Per gram of starting material. The zygosaccharomyces rouxii and the torulopsis are salt-tolerant yeasts, and can improve the flavor of the broad bean paste. The addition of the saccharomyces rouxii can also accelerate the esterification reaction and improve the utilization rate of protein and starch.
Detailed Description
The following embodiments are merely examples for illustrating the technical solutions of the present invention more clearly, and therefore, the following embodiments are only examples, and the protection scope of the present invention is not limited thereby.
It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains.
Example 1
All of the strains of the present invention are commercially available.
Example 1
A preparation process of broad bean paste rich in soybean oligosaccharides comprises the following specific steps:
(1) pretreatment of the bean cotyledon: selecting peeled bean cotyledon and flour as raw materials, wherein the mass ratio is 6: 4, soaking the broad beans in strong aromatic tail wine with the alcoholic strength of 12% (V/V) at 35 ℃ for 6 hours, draining, mixing flour, and steaming and boiling for 15min at 115 ℃.
(2) Preparing finished koji: cooling to 30 deg.C, inoculating 1 ‰ Aspergillus oryzae spore powder according to the weight of yeast material, inoculating Bacillus coagulans CICC 103582 × 10 according to the weight of yeast material 5 hr after yeast preparation3Each gram of raw material is subjected to primary yeast loosening for 12 hours, and simultaneously, the salt-tolerant lactobacillus plantarum CICC 200392 multiplied by 10 is inoculated3The starter is loosened for the second time in 22 hours per gram of raw material, the starter making is finished in 40 hours, the humidity of a starter room is kept at 80 percent, and the starter making temperature is 35 ℃.
(3) Fermenting thin mash: scattering yeast material, placing in a fermentation tank, adding 35 deg.C 15 ° Bee saline water with the same mass as the yeast material, fermenting at constant temperature of 40 deg.C, inoculating torulopsis globulosa yeast CICC 10193 × 10 at 10d of fermentation3Per gram of raw material and Saccharomyces rouxii CICC 328992X 104Fermenting for 30 days per gram of raw material.
(4) And (3) quality analysis: the finished koji prepared by the embodiment has rich koji fragrance, the neutral protease activity can reach 1680U/g dry koji, and is equivalent to the conventional process, and the alpha-glucoside synthetase and the beta-glucosidase activity can respectively reach 180U/g dry koji and 590U/g dry koji; bacillus coagulans CICC 103582 x 106cfu/g, Lactobacillus plantarum CICC 200392X 105cfu/g, the quantity ratio of the bacillus coagulans to the lactobacillus plantarum salt-tolerant is about 10: 1; the total amount of the finished broad bean paste soybean oligosaccharide is 76.63mg/g, and the specific result is shown in table 1.
Example 2
A preparation process of broad bean paste rich in soybean oligosaccharides comprises the following specific steps:
(1) pretreatment of the bean cotyledon: selecting peeled bean cotyledon and flour as raw materials, wherein the mass ratio is 6: 4, soaking bean segments in strong aromatic tail wine with the alcoholic strength of 18% (V/V) at 40 ℃ for 10 hours, draining, mixing flour, and steaming at 115 ℃ for 15 min.
(2) Preparing finished koji: when the raw materials are cooled to 30 ℃, 5 per mill of Aspergillus oryzae spore powder is inoculated according to the weight of the yeast material, 6 hours after yeast preparation, bacillus coagulans CICC 103584 multiplied by 10 is inoculated according to the weight of the yeast material5Each gram of raw material is 14 hours of first-time yeast loosening, and simultaneously, the salt-tolerant lactobacillus plantarum CICC 200392 multiplied by 10 is inoculated5The starter is loosened for the second time in 22 hours per gram of raw material, the starter making is finished in 40 hours, the humidity of a starter room is kept at 90 percent, and the starter making temperature is 32 ℃.
(3) Fermenting thin mash: scattering yeast material, placing in a fermentation tank, adding 40 deg.C 13 ° Bee saline water with the same mass as the yeast material, fermenting at constant temperature of 35 deg.C, inoculating torulopsis pomicus yeast CICC 10192 × 10 at 15d of fermentation4Per gram of raw material and Saccharomyces rouxii CICC 328995X 104Fermentation for 35d per g of raw material.
(4) And (3) quality analysis: the finished koji prepared by the embodiment has rich koji fragrance, the neutral protease activity can reach 1630U/g dry koji, the process is equivalent to the conventional process, and the alpha-glucoside synthetase and the beta-glucosidase activity can respectively reach 210U/g dry koji and 680U/g dry koji; bacillus coagulans CICC 103582 x 107cfu/g, Lactobacillus plantarum CICC 200394X 106cfu/g, the quantity ratio of the bacillus coagulans to the lactobacillus plantarum salt-tolerant is about 5: 1; the total amount of the finished broad bean paste soybean oligosaccharide is 72.26mg/g, and the specific result is shown in table 1.
Example 3
A preparation process of broad bean paste rich in soybean oligosaccharides comprises the following specific steps:
(1) pretreatment of the bean cotyledon: selecting peeled bean cotyledon and flour as raw materials, wherein the mass ratio is 7: 3, soaking the broad beans in soy sauce flavor type tail wine with the alcoholic strength of 15% (V/V) at 35 ℃ for 8 hours, draining, mixing flour, and steaming and boiling for 15min at 115 ℃.
(2) Preparing finished koji: when the raw materials are cooled to 35 ℃, 3 per mill of Aspergillus oryzae spore powder is inoculated according to the weight of the yeast material, and after yeast preparation for 6 hours, the deflocculant milk spore is inoculated according to the weight of the yeast materialBacillus CICC 103587 x 104Each gram of raw material is 14 hours of first-time yeast loosening, and simultaneously, the salt-tolerant lactobacillus plantarum CICC 200392 multiplied by 10 is inoculated4And (3) loosening the yeast for the second time in 24 hours per gram of raw material, finishing yeast making for 44 hours, keeping the humidity of a yeast room at 90%, and keeping the yeast making temperature at 32 ℃.
(3) Fermenting thin mash: scattering yeast material, placing in a fermentation tank, adding 35 deg.C 12 ° B saline water with the same mass as the yeast material, fermenting at constant temperature of 35 deg.C, inoculating Torulopsis albicans yeast CICC 10194 × 10 at 15d of fermentation4Per gram of raw material and Saccharomyces rouxii CICC 328993X 105Fermentation for 35d per g of raw material.
(4) And (3) quality analysis: the finished koji prepared by the embodiment has rich koji fragrance, the neutral protease activity can reach 1730U/g dry koji, and is equivalent to the conventional process, and the alpha-glucoside synthetase and the beta-glucosidase activity can respectively reach 270U/g dry koji and 780U/g dry koji; bacillus coagulans CICC 103583 x 108cfu/g, Lactobacillus plantarum CICC 200393X 107cfu/g, the quantity ratio of the bacillus coagulans to the lactobacillus plantarum salt-tolerant is about 10: 1; the total amount of the finished broad bean paste soybean oligosaccharide is 80.67mg/g, and the specific result is shown in table 1.
Comparative example 1
A preparation process of broad bean paste comprises the following specific steps:
(1) pretreatment of the bean cotyledon: example 1
(2) Preparing finished koji: the procedure of example 1 was repeated, except that Aspergillus oryzae alone was inoculated.
(3) Fermenting thin mash: the same procedure as in example 1 was carried out.
(4) And (3) quality analysis: the analytical method was the same as in example 1, and the specific results are shown in Table 1.
Comparative example 2
A preparation process of broad bean paste comprises the following specific steps:
(1) pretreatment of the bean cotyledon: example 1
(2) Preparing finished koji: the procedure of example 1 was followed, except that Aspergillus oryzae and Bacillus curd-releasing strain CICC 10358 were inoculated.
(3) Fermenting thin mash: the procedure of example 1 was repeated except that Torulopsis globisporus CICC 1019 and Saccharomyces rouxii CICC 32899 were not inoculated.
(4) And (3) quality analysis: the analytical method was the same as in example 1, and the specific results are shown in Table 1.
Comparative example 3
A preparation process of broad bean paste comprises the following specific steps:
(1) pretreatment of the bean cotyledon: example 1
(2) Preparing finished koji: the procedure is as in example 1 except that only Aspergillus oryzae and only Lactobacillus halotolerant Lactobacillus plantarum CICC 20039 are inoculated.
(3) Fermenting thin mash: the procedure of example 1 was repeated except that Torulopsis globisporus CICC 1019 and Saccharomyces rouxii CICC 32899 were not inoculated.
(4) And (3) quality analysis: the analytical method was the same as in example 1, and the specific results are shown in Table 1.
TABLE 1 quality analysis table of broad bean paste rich in soybean oligosaccharides
TABLE 2 sensory evaluation table for broad bean paste rich in soybean oligosaccharide
As can be seen from tables 1 and 2, the enzyme activities of neutral protease, α -glucoside synthase and β -glucosidase in the koji prepared in all examples were higher than those in the comparative examples; and the contents of amino acid nitrogen, total acid and soybean oligosaccharide in the prepared broad bean paste are higher than those in the comparative example, especially raffinose and stachyose, which shows that the enzyme activities of neutral protease, alpha-glucoside synthetase and beta-glucosidase in the finished koji can be improved through multi-strain synergistic fermentation, so that the contents of the soybean oligosaccharide, the amino acid nitrogen, the total nitrogen and the total acid in the broad bean paste are accurately and efficiently improved. In addition, the color, the taste and the flavor of the broad bean paste prepared in all the examples are better than those of the comparative examples, which shows that the color, the taste and the flavor of the broad bean paste can be improved by the multi-strain synergistic fermentation, the content of the nutrient and functional substances of the broad bean paste is increased, and the broad bean paste with both healthy nutrition and functions is obtained.
The preferred embodiments of the present invention have been described in detail, however, the present invention is not limited to the specific details of the above embodiments, and various simple modifications may be made to the technical solution of the present invention within the technical idea of the present invention, and these simple modifications are within the protective scope of the present invention.
It should be noted that the various technical features described in the above embodiments can be combined in any suitable manner without contradiction, and the invention is not described in any way for the possible combinations in order to avoid unnecessary repetition.
In addition, any combination of the various embodiments of the present invention is also possible, and the same should be considered as the disclosure of the present invention as long as it does not depart from the spirit of the present invention.
Claims (6)
1. A preparation process of broad bean paste rich in soybean oligosaccharides is characterized by comprising the following specific steps:
(1) pretreatment of the bean cotyledon: selecting peeled bean cotyledon and flour as raw materials, wherein the mass ratio is 6: 4-7: 3, soaking the bean paste, draining, mixing flour, and cooking for 15min at 115 ℃;
(2) preparing finished koji: when the raw materials are cooled to 30-35 ℃, 1-5 per mill of aspergillus oryzae spore powder is inoculated according to the weight of the yeast material, and the bacillus 10 is inoculated according to the weight of the yeast material 5-6 hours after yeast preparation3～105Preparing yeast for 12-14 h for the first time by using the raw materials per gram, and simultaneously inoculating halophilic lactic acid bacteria 103～105Performing secondary yeast loosening for 22-24 hours per gram of raw material, ending yeast making for 40-44 hours, keeping the humidity of a yeast room at 80-90%, and keeping the yeast making temperature at 32-35 ℃;
(3) fermenting thin mash: scattering yeast material, placing in fermentation tank, mixing with yeastFermenting 12-15 DEG Be salt water with the mass of 35-40 ℃ at constant temperature of 35-40 ℃, inoculating torulopsis yeast 10 in the fermentation process3～105Per g of starting Material and Saccharomyces rouxii 104～105Fermenting for 30-40 days per gram of raw material.
2. The preparation process of the broad bean paste rich in soybean oligosaccharides according to claim 1, wherein the broad bean soaking in the step (1) is to soak peeled broad bean in white spirit tail wine at 35-40 ℃ for 6-10 hours, wherein the liquid level is 5-10 cm higher than that of the broad bean; the tail liquor of Chinese liquor is one of strong aromatic type or Maotai-flavor type, and its alcoholic strength is not less than 10% (V/V).
3. The process for preparing broad bean paste rich in soybean oligosaccharides as claimed in claim 1, wherein the bacillus added in the koji preparation process of step (2) is bacillus coagulans CICC 10358; the added halophilic lactic acid bacteria are salt-tolerant lactobacillus plantarum CICC 20039.
4. The process for preparing broad bean paste rich in soybean oligosaccharides according to claim 1, wherein the number of bacillus in koji in step (2) is up to 106～108cfu/g, halophilic lactic acid bacteria up to 105～107cfu/g, and the number ratio of the bacillus to the halophilic lactic acid bacteria is 10: 1-1: 1.
5. The process for preparing broad bean paste rich in soybean oligosaccharides according to claim 1, wherein the torulopsis yeast added in the thin mash fermentation process in the step (3) is torulopsis globulopsis yeast CICC 1019; the added zygosaccharomyces rouxii is the zygosaccharomyces rouxii CICC 32899, and is added after fermentation for 10-15 days.
6. Broad bean paste rich in soy oligosaccharides, characterized in that it is prepared by the method according to any one of claims 1 to 5.
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