CN115053955A - Corn fermented sauce based on composite bacteria segmented fermentation and preparation method thereof - Google Patents
Corn fermented sauce based on composite bacteria segmented fermentation and preparation method 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention provides a corn fermented sauce by composite bacteria sectional fermentation and a preparation method thereof, wherein the preparation method comprises the following steps: 1) preparing a corn-based fermented mash; 2) carrying out saccharification and fermentation on the fermented mash by using rhizopus oryzae; 3) and (3) performing secondary fermentation on the fermented liquor after the saccharification and fermentation by using lactobacillus fermentation bacteria to obtain the corn fermented sauce. The corn fermented sauce which has a perfect fresh feeling and a certain biological activity health-care function is obtained by the segmented fermentation of the compound bacteria, and is suitable for sourness and freshness and mellow in taste.
Description
Technical Field
The invention belongs to the technical field of food fermentation, and particularly relates to a corn fermented sauce based on composite bacteria segmented fermentation and a preparation method thereof.
Background
Corn (Zea mays L.) is a major food and energy crop. Research shows that the corn has extremely high nutritive value, contains 64-78% of starch, 8-14% of protein, 3.5-5.7% of fat, 1.8-3.5% of dietary fiber, and also contains nutritional health-care substances such as calcium, iron, magnesium, vitamins, linoleic acid, glutathione, phenolic compounds and the like, and has obvious effects of cancer prevention, oxidation resistance and digestion promotion. Therefore, the corn has the beauty of the food for prolonging the life, and has great potential in the development of the food with high nutrition and strong biological function.
Monosodium glutamate and 5-ribonucleotides (such as inosine-5-monophosphate) are commonly added by the food industry to culinary products to enhance the umami taste. These compounds are naturally present in many foods such as sun-dried tomatoes, dried bonito, mushrooms, seaweed or parma cheese, and when added as pure raw materials, they sometimes cause consumer rejection of the flavor enhancer. Many alternatives are now followed, such as tastants or flavors obtained by fermentation or hydrolysis of raw materials such as corn, wheat bran and soy. The final flavor of fermented foods is produced by the metabolism of microorganisms (bacteria, fungi and yeasts) through many sequential or concomitant 30 reactions, changing the intrinsic inactive feeling, converting thirty-several compounds into compounds that impart taste. Although the mechanisms of metabolic pathways leading to taste compound production are not fully understood, protein and polypeptide hydrolysis due to microbial consumption of carbohydrates in raw materials and enzymes produced by their metabolism is one of the major pathways for producing taste compounds.
In the prior art, corns are mostly fermented in one or more zymogens once, the content of amino nitrogen is low, and the flavor of products is poor.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides the corn fermented sauce based on the composite bacteria sectional fermentation and the preparation method thereof.
The technical problem to be solved by the invention is realized by adopting the following technical scheme:
the invention aims to provide a preparation method of a corn fermented sauce by composite bacteria sectional fermentation, which is characterized by comprising the following steps:
1) preparing a corn-based fermented mash;
2) carrying out saccharification and fermentation on the fermented mash by using rhizopus oryzae;
3) and (3) performing secondary fermentation on the fermented liquor after the saccharification and fermentation by using lactobacillus fermentation bacteria to obtain the corn fermented sauce.
Further, the preparation method of the fermented mash in the step 1) comprises the following steps: cleaning corn kernels with corncobs removed, pulping the corn kernels and water at a ratio of 2:1, sterilizing at 121 ℃ for 15min, and cooling to obtain corn-based fermented mash.
Further, the preparation method of the fermented mash after the saccharification and fermentation in the step 2) comprises the following steps: adding the pre-activated rhizopus oryzae seed liquid into the fermented mash obtained in the step 1), and standing and fermenting for 2-5 days at 24-28 ℃.
Preferably, the fermented mash is fermented in the pre-activated rhizopus oryzae seed solution at 25 ℃ for 3 days.
Further, the pre-activated rhizopus oryzae seed solution is obtained by adopting a PDA solid culture medium as a culture medium and culturing at 25 ℃.
Further, the mass ratio of the rhizopus oryzae seed liquid to the fermented mash is 1: 50.
Preferably, the rhizopus oryzae seed solution is added until the final spore concentration is 10 6 Spores per gram of corn paste.
Further, the secondary fermentation process in the step 3) is as follows: heating the fermented mash after saccharification and fermentation to 115 deg.C, sterilizing for 20min, inoculating preactivated lactobacillus zymocyte, and performing secondary fermentation at 30-35 deg.C for 3-5 days to obtain corn fermented sauce.
Preferably, the secondary fermentation is carried out at 32 ℃ for 4 days.
Further, the mass ratio of the lactobacillus fermentation tubes to the fermented mash after saccharification and fermentation is 1: 50.
Further, the lactobacillus fermentation bacteria are a mixture of lactobacillus plantarum and Weissella Greek, and the mass ratio of the lactobacillus plantarum to the Weissella Greek is 1: 1.
Further, the preactivation process of the lactobacillus zymocyte is as follows: inoculating thallus into pre-prepared activation culture medium, and shake culturing at 35 deg.C for 16-18 hr at 80r/min until the concentration of bacterial liquid reaches 10 8 CFU/mL to obtain the preactivated lactobacillus zymocyte.
Further, the activation medium is obtained by mixing the raw materials in proportion, adjusting the pH value to 6.2-6.4, and sterilizing at 121 ℃ for 20 min.
Further, the activation medium comprises the following raw materials in parts by weight: 10 parts of peptone, 5 parts of yeast extract, 10 parts of beef extract, 20 parts of glucose, 2 parts of dipotassium hydrogen phosphate, 2 parts of triammonium citrate, 5 parts of sodium acetate, 801 parts of tween, 0.58 part of magnesium sulfate heptahydrate and 0.25 part of manganese sulfate tetrahydrate.
Furthermore, the adding volume of the preactivated lactobacillus is 1.5-2.5% of the fermentation mash after saccharification and fermentation.
Preferably, the addition volume of the preactivated lactic acid bacteria is 2% of the fermentation mash after the saccharification fermentation.
Further, the corn used in the present invention is yellow corn.
The second purpose of the invention is to provide the corn fermented sauce which is prepared by the method and is subjected to the segmented fermentation by the composite bacteria.
Compared with the prior art, the invention has the beneficial technical effects that:
the invention firstly saccharifies and ferments the fermented mash obtained from yellow corn by rhizopus oryzae, and then carries out secondary temperature control fermentation by inoculating lactobacillus, thus obtaining the sour and fresh corn fermented sauce product which is characterized by corn functional components and microbial active components. The corn fermented sauce product obtained by the invention contains a large amount of probiotics, and has certain biological activity and health-care functionality; the content of amino acid nitrogen after secondary fermentation is improved by 3 times compared with that of primary fermentation, and the product has high content of delicate flavor substances and high nutrition. The rhizopus oryzae can well utilize corn starch in corn, can decompose nutrient substances to generate nutrient components suitable for lactic acid bacteria production, accelerates the rapid growth and propagation of lactic acid bacteria, greatly increases the total phenol content in the prepared corn fermented sauce, and further increases the oxidation resistance of the corn fermented sauce.
The above description is only an overview of the technical solutions of the present invention, and the present invention can be implemented in accordance with the content of the description so as to make the technical means of the present invention more clearly understood, and the above and other objects, features, and advantages of the present invention will be more clearly understood.
Drawings
FIG. 1 is a graph showing the change of total phenol content in the corn fermented paste based on the segmented fermentation of composite bacteria and the preparation method thereof.
FIG. 2 is a graph showing the content change of viable bacteria in the corn fermented paste based on the staged fermentation of composite bacteria and the preparation method thereof.
FIG. 3 is a graph showing the content change of reducing sugar in the corn fermented paste based on the composite bacteria sectional fermentation and the preparation method thereof.
FIG. 4 is a graph showing the total acid content change in the corn fermented paste based on the composite bacteria staged fermentation and the preparation method thereof.
FIG. 5 is a diagram showing the content change of amino acid nitrogen in the corn fermented paste based on the composite bacteria sectional fermentation and the preparation method thereof.
Detailed Description
The technical solution of the present invention is further described in detail below with reference to the accompanying drawings and specific embodiments. It is to be understood that the following examples are only illustrative and explanatory of the present invention and should not be construed as limiting the scope of the present invention. All the technologies realized based on the above-mentioned contents of the present invention are covered in the protection scope of the present invention.
In addition, unless otherwise specifically indicated, various starting materials, reagents, instruments and equipment used in the present invention may be commercially available or prepared by existing methods. In the quantitative experiments in the embodiment of the invention, three repeated experiments are set, and the results are averaged.
Example 1
A preparation method of corn fermented sauce based on composite bacteria segmented fermentation comprises the following steps:
1) preparing a corn-based fermented mash: removing corncob from yellow corn, cleaning with tap water, pulping corn kernels and water at a ratio of 2:1, sterilizing at 121 deg.C for 15min, and cooling to obtain corn-based fermented liquor;
2) carrying out saccharification and fermentation on the fermented mash by using rhizopus oryzae: adding the pretreated fermented mash into the pre-activated rhizopus oryzae seed solution until the final spore concentration is 10 6 Spores per gram of corn paste were subjected to diastatic fermentation at 25 ℃ for 3 days.
Wherein the culture medium for activating the pre-activated rhizopus oryzae seed solution is a PDA solid culture medium, and the culture temperature is 25 ℃. Wherein the mass ratio of the rhizopus oryzae seed liquid preactivated in the saccharification and fermentation to the fermentation mash is 1: 50.
3) Performing secondary fermentation on the fermented mash after the saccharification and fermentation by using lactobacillus fermentation bacteria to obtain the corn fermented sauce: taking bacteria with toothpick, inoculating into pre-prepared activation culture medium, performing shake culture at 35 deg.C for 16-18 hr at 80r/min until bacterial liquid concentration reaches 10 8 CFU/mL to obtain the preactivated lactobacillus zymocyte for later use. Heating fermented mash after rhizopus oryzae saccharification fermentation to 115 ℃, sterilizing for 20min, inoculating a preactivated lactobacillus fermentation agent, and continuously fermenting for 4 days at 32 ℃ to prepare the corn fermented sauce.
The lactobacillus fermentation inoculum is prepared by mixing lactobacillus plantarum and Weissella Greessica according to the mass ratio of 1: 1. The addition volume of the pre-activated lactobacillus seed liquid is 2% based on the fermentation mash after saccharification and fermentation.
The pre-activated lactobacillus is prepared by the following steps: preparing a lactobacillus fermentation agent activation medium (unit: g/L): 10 parts of peptone, 5 parts of yeast extract, 10 parts of beef extract, 20 parts of glucose, 2 parts of dipotassium phosphate, 2 parts of triammonium citrate, 5 parts of sodium acetate, 801mL of tween, 0.58 part of magnesium sulfate heptahydrate and 0.25 part of manganese sulfate tetrahydrate, wherein the pH value is 6.2-6.4, and the culture medium is sterilized at 121 ℃ for 20min to prepare the lactobacillus leavening agent activation culture medium.
Comparative example 1
A preparation method of corn fermented sauce based on composite bacteria segmented fermentation comprises the following steps: removing corncob from yellow corn, cleaning with tap water, pulping corn kernels and water at a ratio of 2:1, sterilizing at 121 deg.C for 15min, and cooling to obtain fermented mash sauce based on corn; adding the pre-treated fermented mash into the pre-activated rhizopus oryzae seed solution, and fermenting for 3d at 25 ℃; heating fermented mash after rhizopus oryzae saccharification and fermentation to 115 ℃, sterilizing for 20min, inoculating a pre-activated lactobacillus fermentation agent, and continuing fermenting for 4 days at 32 ℃ to prepare the corn fermented sauce; wherein the lactobacillus fermentation inoculum is lactobacillus plantarum.
Wherein the mass ratio of the pre-activated rhizopus oryzae seed solution to the fermented mash in the saccharification and fermentation is 1:50, the culture medium for activating the pre-activated rhizopus oryzae seed solution is a PDA solid culture medium, and the culture temperature is 25 ℃. The pre-activated lactobacillus is prepared by the following steps: preparing a lactobacillus fermentation agent activation medium (unit: g/L): 10 parts of peptone, 5 parts of yeast extract, 10 parts of beef extract, 20 parts of glucose, 2 parts of dipotassium phosphate, 2 parts of triammonium citrate, 5 parts of sodium acetate, 801mL of tween, 0.58 part of magnesium sulfate heptahydrate, 0.25 part of manganese sulfate tetrahydrate, pH 6.2-6.4, and sterilizing at 121 ℃ for 20min to prepare a lactobacillus fermentation inoculum activation culture medium; taking bacteria with toothpick, inoculating into pre-prepared activation culture medium, performing shake culture at 35 deg.C for 16-18 hr at 80r/min until bacterial liquid concentration reaches 10 8 CFU/mL, the added volume of the pre-activated lactic acid bacteria seed liquid for use was 2% based on the fermented mash after saccharification and fermentation.
Comparative example 2
A preparation method of corn fermented sauce based on composite bacteria segmented fermentation comprises the following steps: removing corncob from yellow corn, cleaning with tap water, pulping corn kernels and water at a ratio of 2:1, sterilizing at 121 deg.C for 15min, and cooling to obtain fermented mash sauce based on corn; adding the pre-treated fermented mash into the pre-activated rhizopus oryzae seed solution, and fermenting for 3d at 25 ℃; heating fermented mash after rhizopus oryzae saccharification and fermentation to 115 ℃, sterilizing for 20min, inoculating a pre-activated lactobacillus fermentation agent, and continuing fermenting for 4 days at 32 ℃ to prepare the corn fermented sauce; wherein the lactobacillus ferment is Weissella Shewanella.
Wherein the mass ratio of the pre-activated rhizopus oryzae seed liquid to the fermentation mash in the saccharification and fermentation is 1:50, the culture medium for activating the pre-activated rhizopus oryzae seed liquid is a PDA solid culture medium, and the culture temperature is 25 ℃. The pre-activated lactobacillus is prepared by the following steps: preparing a lactobacillus fermentation agent activation medium (unit: g/L): 10 parts of peptone, 5 parts of yeast extract, 10 parts of beef extract, 20 parts of glucose, 2 parts of dipotassium phosphate, 2 parts of triammonium citrate, 5 parts of sodium acetate, 801mL of tween, 0.58 part of magnesium sulfate heptahydrate, 0.25 part of manganese sulfate tetrahydrate, pH 6.2-6.4, sterilizing at 121 ℃ for 20min, and preparing a lactobacillus ferment activation culture medium according to a conventional process; taking bacteria with toothpick, inoculating into pre-prepared activation culture medium, performing shake culture at 35 deg.C for 16-18 hr at 80r/min until bacterial liquid concentration reaches 10 8 CFU/mL, the added volume of the pre-activated lactic acid bacteria seed liquid for use was 2% based on the fermented mash after saccharification and fermentation.
Experimental example 1 measurement of Total phenol content in fermentation Process
The total phenols in the fermentation main material samples after the rhizopus oryzae saccharification and fermentation in the first stage of example 1, comparative example 1 and comparative example 2 are measured by a Folin-Ciocalteu method, and the measuring method is as follows: 1g of the fermentation sample was weighed and dissolved in 9mL of 80% ethanol. Sucking 0.5mL of the sample to be measured by using a liquid transfer gun, placing the sample to be measured in a 10mL colorimetric tube with a plug, adding 0.5mL of deionized water, shaking uniformly, adding 0.5mL of welan reagent, mixing uniformly, adding 1.5mL of 20% sodium carbonate solution after 1min, mixing uniformly, fixing the volume to 10mL by using deionized water, placing the mixture in a 70 ℃ constant temperature water bath kettle for heating for 10min, cooling, and measuring the OD value in an ultraviolet spectrophotometer at 765 nm. And 4, using gallic acid as a standard substance for comparison. The measurement results are shown in figure 1.
As can be seen from the graph 1, after the rhizopus oryzae saccharification and fermentation in the first stage is finished, the total phenol content of the corn fermented paste prepared by the method based on composite bacteria staged fermentation is obviously improved compared with that of the corn fermented paste prepared by the rhizopus oryzae saccharification and fermentation in the first stage, wherein the total phenol content of the corn fermented paste in the example 1 is 4.34mg/g and is improved by 322.12%, the total phenol content of the corn paste in the comparative example 1 is 4.05mg/g and is improved by 293.21%, and the total phenol content of the corn paste in the comparative example 2 is 4.29mg/g and is improved by 316.81%. It can be seen that the method based on the composite bacteria segmented fermentation can obviously improve the content of total phenols in the corn fermented sauce and enhance the oxidation resistance of the corn fermented sauce compared with one-time fermentation. Compared with the single use of lactobacillus plantarum or weissella greek composite zymocyte, the use of lactobacillus plantarum and weissella greek composite zymocyte has more obvious improvement on the total phenol content, especially has more obvious improvement effect compared with lactobacillus plantarum, the total phenol content can reach 4.34mg/g after 2 days of secondary fermentation, while the total phenol content can reach 4.29mg/g after the single use of weissella greece, but the time of secondary fermentation needs to reach 4 days.
Experimental example 2 measurement of Total viable count during fermentation
The secondary fermentation samples of example 1, comparative example 1 and comparative example 2 taken out every day were diluted to 10 with sterile water, respectively -4 、10 -5 、10 -6 、10 -7 、10 -8 The suspension liquid with 5 concentration gradients is absorbed by a pipette gun, 100 mu L of the suspension liquid is placed in an MRS solid plate culture medium, each gradient suspension liquid is repeated for 3 times, after the suspension liquid is uniformly mixed, the plate is overturned, the suspension liquid is placed in an incubator at 35 ℃ for culturing for 48 hours, the number of bacterial colonies is counted, and the total number of the bacterial colonies at each fermentation time point is obtained by multiplying the number of the bacterial colonies in each plate by the dilution times. The results are shown in FIG. 2.
As can be seen from the figure 2, the corn paste obtained after primary fermentation does not contain live bacteria, the live bacteria content of the corn fermented paste prepared by the method based on the composite bacteria sectional fermentation is obviously improved, and the corn paste contains abundant probiotics and has a certain biological activity health-care function.
Experimental example 3 measurement of reducing sugar content in fermentation Process
The reducing sugar is measured by taking anhydrous glucose as a reference and adopting a 3, 5-dinitrosalicylic acid (DNS) colorimetric method. The method specifically comprises the following steps: 0.25-1.5 mL of 0.2% standard glucose solution is sucked and placed in a 25mL volumetric flask, 3mL of 3, 5-dinitrosalicylic acid solution is added, distilled water is used for complementing the solution until the total volume is 5mL, the solution is developed for 5min in a boiling water bath, then the solution is rapidly cooled by flowing water, the volume of the distilled water is constant to a scale, and the solution is shaken up. The same procedure was carried out with 2mL of distilled water and 3mL of 3, 5-dinitrosalicylic acid solution as a blank zero adjustment, and the absorbance value was obtained by color comparison at a wavelength of 540nm, and the amount of reducing sugar was determined with reference to a glucose standard curve. The results of the measurement of the secondary fermentation reducing sugars of example 1, comparative example 1 and comparative example 2 are shown in FIG. 3.
As can be seen from FIG. 3, after the first stage of rhizopus oryzae saccharification and fermentation, the reducing sugar content is 18.87mg/g, which shows that rhizopus oryzae has converted starch substances in corn into small molecular reducing sugar in the saccharification and fermentation stage. After secondary fermentation of the lactic acid bacteria, the content of reducing sugar is obviously reduced compared with that after primary saccharification and fermentation, wherein the content of the reducing sugar in example 1, comparative example 1 and comparative example 2 is respectively 1.43mg/g, 2.88mg/g and 3.45mg/g, and is respectively reduced by 799.77%, 346.76% and 273.31% compared with that after primary fermentation. The method based on the composite bacteria segmented fermentation can effectively utilize starch and carbohydrate in the corn, and can not cause excess energy after eating.
Experimental example 4 measurement of Total acid content in fermentation Process
The total acid content in the sample was determined by titration and finally counted as lactic acid. The results of measuring the total acid content of example 1, comparative example 1, and comparative example 2 are shown in fig. 4.
As can be seen from FIG. 4, after the first-stage rhizopus oryzae saccharification and fermentation is finished, the total acid content is 1.83g/kg, and by adopting the method based on composite bacteria sectional fermentation, the total acid content of the prepared corn fermented sauce is obviously improved compared with that of the corn fermented sauce after the first-stage rhizopus oryzae saccharification and fermentation, wherein, the total acid content in the example 1, the comparative example 1 and the comparative example 2 is respectively 11.07g/kg, 9.77g/kg and 4.53g/kg, which is respectively increased by 504.74%, 433.70% and 147.72% compared with the total acid content after primary fermentation, the secondary fermentation by adopting the lactobacillus plantarum has more obvious influence on the total acid content, the increase of the total acid content can be further accelerated by adopting the lactobacillus plantarum and the weissella greek for composite use, and the corn fermented sauce prepared by adopting the method based on the composite bacteria segmented fermentation has unique acid aroma and acid refreshing feeling.
Experimental example 5 measurement of amino acid nitrogen content in fermentation Process
And (3) measuring the content of amino acid nitrogen in the sample by adopting a formaldehyde titration method. The method specifically comprises the following steps: adding 1g of sample and 2mL of deionized water into a 250mL conical flask, adding 10mL of deionized water, adjusting the pH to 7.0 by using 0.05mol/L NaOH solution, adding 4mL of 18% (V/V) formaldehyde solution, uniformly mixing, titrating the pH to 9.5 by using 0.05mol/L NaOH solution, recording the volume of the NaOH solution consumed by titration, and calculating the content of amino nitrogen in the sample according to the following formula, wherein the content of the amino nitrogen (mg/mL) is [ (V1-V0) x C x 14.008]/V, and V is the volume of an absorption sample during measurement; v1 is the volume of the sodium hydroxide standard solution consumed as indicated by the pH meter change from 7.0 to 9.2; v0 is the volume of the blank consuming sodium hydroxide standard solution; c is the concentration of NaOH standard solution. The results of measuring the amino acid nitrogen content in example 1, comparative example 1 and comparative example 2 are shown in FIG. 5.
As can be seen from fig. 5, after the rhizopus oryzae saccharification and fermentation is finished in the first stage, the content of amino acid nitrogen is 0.06%, and the content of amino acid nitrogen in the corn fermented paste prepared by the method based on the composite bacteria staged fermentation is obviously improved, wherein the content of amino acid nitrogen in the corn fermented paste prepared in the example 1, the comparative example 1 and the comparative example 2 is respectively 0.243%, 0.211% and 0.191%, and is respectively improved by 307.26%, 254.19% and 220.11% compared with the content of amino acid nitrogen in the corn fermented paste prepared by the first stage fermentation. The rhizopus oryzae can well utilize corn starch in corn, can decompose nutrient substances to generate nutrient components suitable for lactic acid bacteria production, accelerate rapid growth and propagation of lactic acid bacteria, and greatly increase the total phenol content in the prepared corn fermented sauce, thereby increasing the oxidation resistance of the corn fermented sauce. The corn fermented sauce prepared by the method based on the composite bacteria segmented fermentation has higher content of delicate flavor substances and unique freshness.
To sum up, the total phenol content, the reducing sugar content, the total acid content and the like can be adjusted by using lactobacillus plantarum or weissella greece alone, but the experiments and the accompanying drawings show that the lactobacillus plantarum has a large influence on the content of amino acid nitrogen but has a small influence on other contents, the weissella greece has a large influence on the content of total phenol and total acid but has a small influence on the content of reducing sugar and amino acid nitrogen, and the lactobacillus plantarum and the weissella greece are mixed according to the ratio of 1:1 and then have a large influence on the content of total phenol, the content of total acid, the number of viable bacteria, the content of reducing sugar, the content of amino acid nitrogen and other parts, particularly the content of total phenol, the content of reducing sugar, the content of amino acid nitrogen and other parts, which are obviously improved compared with the lactobacillus plantarum or the weissella greece alone, so that the oxidation resistance is increased, and the bioactivity, the content of the lactobacillus plantarum or the weissella greece is improved, The product has health promoting effect, high content of delicate flavor substances, and high nutrition.
The above-mentioned serial numbers of the embodiments of the present invention are only for description, and do not represent the advantages and disadvantages of the embodiments.
While the present invention has been described with reference to the embodiments shown in the drawings, the present invention is not limited to the embodiments, which are illustrative and not restrictive, and it will be apparent to those skilled in the art that various changes and modifications can be made therein without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A preparation method of corn fermented sauce by composite bacteria segmented fermentation is characterized by comprising the following steps:
1) preparing a corn-based fermented mash;
2) carrying out saccharification and fermentation on the fermented mash by using rhizopus oryzae;
3) and (3) performing secondary fermentation on the fermented liquor after the saccharification and fermentation by using lactobacillus fermentation bacteria to obtain the corn fermented sauce.
2. The method for preparing corn fermented paste by composite bacteria segmented fermentation according to claim 1, wherein the method for preparing the fermented mash in the step 1) comprises the following steps: cleaning corn kernels with corncobs removed, pulping the corn kernels and water at a ratio of 2:1, sterilizing at 121 ℃ for 15min, and cooling to obtain corn-based fermented mash.
3. The method for preparing corn fermented paste by using composite bacteria staged fermentation according to claim 1 or 2, wherein the method for preparing the fermented mash after the saccharification and fermentation in the step 2) comprises: adding the pre-activated rhizopus oryzae seed liquid into the fermented mash obtained in the step 1), and standing and fermenting for 2-5 days at 24-28 ℃.
4. The method for preparing the corn fermented sauce by the segmented fermentation of the compound bacteria as claimed in claim 1, wherein the method comprises the following steps: the pre-activated rhizopus oryzae seed liquid is obtained by taking a PDA solid culture medium as a culture medium and culturing at 25 ℃.
5. The method for preparing the corn fermented sauce by the segmented fermentation of the compound bacteria according to claim 1, wherein the secondary fermentation process in the step 3) comprises the following steps: heating the fermented mash after saccharification and fermentation to 115 deg.C, sterilizing for 20min, inoculating preactivated lactobacillus zymocyte, and performing secondary fermentation at 30-35 deg.C for 3-5 days to obtain corn fermented sauce.
6. The method for preparing corn fermented paste by using composite bacteria through segmented fermentation according to claim 1 or 5, wherein the method comprises the following steps: the lactobacillus fermentation bacteria are a mixture of lactobacillus plantarum and Weissella Greek, and the mass ratio of the lactobacillus plantarum to the Weissella Greek is 1: 1.
7. The method for preparing corn fermented paste by using composite bacteria staged fermentation according to claim 5, wherein the pre-activation process of the lactobacillus fermentation bacteria comprises the following steps: inoculating thallus into pre-prepared activation culture medium, and shake culturing at 35 deg.C for 16-18 hr at 80r/min until the concentration of bacterial liquid reaches 10 8 CFU/mL to obtain a pre-fractionActivated lactobacillus zymocyte.
8. The method for preparing the corn fermented sauce by the segmented fermentation of the compound bacteria as claimed in claim 7, wherein the method comprises the following steps: the activation culture medium is prepared by mixing the raw materials in proportion, adjusting the pH value to 6.2-6.4, and sterilizing at 121 ℃ for 20 min.
9. The method for preparing the corn fermented sauce by the segmented fermentation of the compound bacteria as claimed in claim 7, wherein the method comprises the following steps: the addition volume of the preactivated lactobacillus is 1.5-2.5% of the fermentation mash after saccharification and fermentation.
10. A corn fermented paste obtained by stepwise fermenting with the compound bacteria prepared by the method of any one of claims 1-9.
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