CN115191560A - Low-sodium-salt-flavor mucor fermented soya beans and preparation method thereof - Google Patents

Low-sodium-salt-flavor mucor fermented soya beans and preparation method thereof Download PDF

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CN115191560A
CN115191560A CN202210919583.2A CN202210919583A CN115191560A CN 115191560 A CN115191560 A CN 115191560A CN 202210919583 A CN202210919583 A CN 202210919583A CN 115191560 A CN115191560 A CN 115191560A
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fermented
salt
mucor
flavor
sodium
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甘人友
何晓琴
荣培秀
刘宏艳
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Chengdu Agricultural Science And Technology Center
Institute of Urban Agriculture of Chinese Academy of Agricultural Sciences
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Chengdu Agricultural Science And Technology Center
Institute of Urban Agriculture of Chinese Academy of Agricultural Sciences
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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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Abstract

The invention belongs to the technical field of food fermentation, and discloses a low-sodium-salt-content flavor mucor fermented soya bean and a preparation method thereof. The preparation method of the low-sodium-salt flavor mucor fermented soya beans comprises the following steps of: preparing fermented soya bean koji; adding fermented glutinous rice, potassium sodium salt, edible fungus powder and edible fungus hydrolase into fermented soybean, mixing uniformly, sealing, and performing gradient temperature-controlled fermentation to obtain the low-sodium-salt-flavor mucor fermented soybean. Compared with the traditional fermented soya beans, the NaCl content of the low-sodium-salt flavor mucor fermented soya beans is reduced by more than half, the after-ripening time (less than 35 days) is obviously shortened compared with the traditional fermented soya beans (8-10 months), but the color and the texture of the finished products are close to those of the traditional fermented soya beans, the salty taste is moderate, the delicate flavor is more prominent, and the low-sodium-salt flavor mucor fermented soya beans are more suitable for being eaten together with rice or bread; in addition, the total phenol, total flavone and antioxidant capacity of the fermented soybean are obviously improved compared with the traditional fermented soybean, and the fermented soybean is more beneficial to the nutrition and health of human bodies.

Description

Low-sodium-salt-flavor mucor fermented soya beans and preparation method thereof
Technical Field
The invention belongs to the technical field of food fermentation, and particularly relates to low-sodium salt fermented soya beans and a rapid after-ripening fermentation method thereof.
Background
Fermented soya beans are traditional special fermented bean products, are called 'silent' or 'hobby' in ancient times, and have a development history of more than two thousand years to date. Generally, the fermented soybean is divided into three types of aspergillus type, mucor type and bacterial type fermented soybean according to the difference of microorganisms involved in fermentation, wherein the mucor type fermented soybean is a unique traditional fermented soybean product in Chongqing, and is widely favored by domestic and foreign consumers. At present, the traditional natural fermentation process is mostly adopted for fermentation of mucor fermented soya beans in Sichuan, the post-fermentation period is long, and the mixed bacteria are easily polluted to cause the product quality to be uneven, so that the expansion and the large-scale yield of enterprises are seriously limited; in addition, the addition of high content (12-18%) sodium salt in the traditional process can also inhibit the activity of relevant enzymes of fermented soya beans, cause the loss of active ingredients such as aglycone type soybean isoflavone and the like, and reduce the antioxidant activity; meanwhile, long-term consumption of the high-sodium salt may bring certain disease risks, such as chronic diseases like hypertension, cardiovascular diseases, nephropathy, stroke, gastritis, coronary heart disease and the like. Finally, although many studies have been made to shorten the post-ripening time of fermented soybeans by using a high-temperature rapid fermentation process, there is still a disadvantage in that the flavor of fermented soybeans is not sufficient. Therefore, the technical bottlenecks of high content of mucor fermented soya bean sodium salt and long after-fermentation time are broken through, and the improvement of the flavor of fermented soya bean products is an urgent problem to be solved in the current fermented soya bean seasoning industry.
The 'salt reduction without salt reduction' is the key of the actions of salt reduction and salt limitation. At present, partial researches on replacing common edible sodium salt with potassium salt have been carried out, and the properly increased potassium content is proved to reduce blood pressure while reducing the sodium content, which indicates that replacing common edible sodium salt with potassium salt is a possible strategy beneficial to the health of Chinese people. However, the addition of dietary potassium salt can bring certain astringent taste and heavy metal taste, influence the mouthfeel of food and lead to low consumer acceptance. Therefore, it is imperative to find new sources of natural ingredients/additives to replace or partially replace sodium and potassium salts and to provide consumers with more nutritious and healthy foods.
Disclosure of Invention
The invention aims to solve the technical bottleneck problems of high sodium salt content, long post-fermentation time, insufficient flavor of high-temperature short-time fermented black bean products and the like of the traditional fermented black bean, and provides a quick preparation method of low-sodium salt flavor mucor black bean, which has low sodium salt content and short post-maturation period and can maintain color and flavor.
The technical scheme of the invention is as follows:
the invention provides a rapid preparation method of low-sodium-salt flavor mucor fermented soya beans, which comprises the following steps:
preparing fermented soybean with high neutral protease activity by pure strain fermentation;
adding fermented glutinous rice, potassium sodium salt, edible fungus powder and edible fungus hydrolase into fermented soybean koji, uniformly mixing, sealing, and performing gradient temperature-controlled fermentation to obtain the low-sodium-salt-flavor mucor fermented soybean;
the gradient temperature control comprises constant temperature fermentation at 50 deg.C for 5-10 days, constant temperature fermentation at 50-65 deg.C for 5-20 days, and constant temperature fermentation at 65-80 deg.C for 2-5 days.
As one embodiment, the method for preparing a fermented soybean with high neutral protease activity comprises: cooling soaked and cooked soybean, inoculating Mucor spore solution at a ratio of 5-8%, and culturing at 25-37 deg.C for 48-72 hr to obtain fermented soybean.
Preferably, the mucor is Mucor racemosus, and the concentration of the mucor spore liquid is 1 × 10 7 -1×10 8 CFU/mL。
Preferably, 2-10% of fermented glutinous rice, 3-8% of potassium sodium salt, 20-50% of edible fungus powder and 0.1-0.5% of edible fungus hydrolase are added according to the mass of the fermented soybean blank.
As an embodiment, the edible fungus powder includes various kinds of edible fungi of known types and dry powders of leftovers thereof, such as shiitake mushroom, pholiota nameko, pholiota adiposa, oyster mushroom, pleurotus eryngii, pleurotus citrinopileatus, phoenix mushroom, pleurotus eryngii, pleurotus nebrodensis, black fungus, auricularia polytricha, tremella, pleurotus citrinopileatus, sophora japonica, cordyceps militaris, polyporus umbellatus, poria cocos, dictyophora indusiata, hericium erinaceus, ganoderma lucidum, corious versicolor, armillaria mellea, armillaria pseudomellea, flammulina velutipes, agaricus blazei, stropharia rugoso, grifola frondosa, poplar mushroom, agrocybe chaxingu, tricholoma loba, coprinus, agaricus bisporus, tetraspora mushroom, hypertrophic mushroom, volvariega straw mushroom, silver-leaved volvariegated mushroom, agrocybe aegeritake, pleurotus eryngii, etc. There are also Tricholoma matsutake, morchella esculenta, cordyceps sinensis, boletus edulis, truffle, mycena crispa, and Mycena crispa, which are being studied in semi-artificial cultivation experiments. The leftovers include one or more of mushroom foot, mushroom piece, mushroom stem, deformed mushroom of the above various edible mushrooms and fungus entity residue after functional component extraction.
As an implementation mode, the edible fungus powder is obtained by uniformly mixing fresh edible fungi or leftovers and purified water according to a material-liquid ratio of 1-1. Or mixing dried edible fungi or leftovers with purified water at a ratio of 1-1.
Preferably, the proportion of potassium in the potassium sodium salt is 20-50%.
As an embodiment, the method of frothing comprises: soaking the soybeans and water according to a weight ratio of 1-1.
Preferably, the moisture content of the foamed soybeans is 40% -60%.
As an embodiment, the cooking method is: steaming at 121 deg.C under 0.1-0.12Mpa for 20-60min.
The invention also discloses the low-sodium-salt flavor mucor fermented soya beans prepared by the method.
Compared with the prior art, the invention has the following technical effects:
the low-sodium salt flavor mucor fermented soya beans are added with the potassium sodium salt instead of the traditional pure sodium salt in the manufacturing process, and on the premise of reducing the salt and not reducing the salt, the intake of the sodium salt is reduced by more than half compared with the traditional process, so that the obtained fermented soya beans are more beneficial to the health of human bodies.
The edible fungus powder added in the post-fermentation process of the low-sodium salt fermented soya beans provides double opportunities for the fermented soya beans. On one hand, the neutral protease accumulated in the fermented soybean koji and the hydrolysis action of the supplemented edible fungus hydrolase are utilized to fully release the flavor peptides of the edible fungi, the natural functions of enhancing the salty taste, the delicate taste and the mellow taste of the fermented soybean are exerted, the purposes of covering the astringent taste of potassium salt and the taste of heavy metal, correcting the taste difference of potassium low-sodium salt and common salt are achieved, and the flavor of the fermented soybean is enhanced. On the other hand, the edible fungus powder rich in active substances such as protein polysaccharide, flavone, active peptide, nucleoside and the like increases the nutritional value of the fermented soya beans, and the total phenol, the total flavone and the antioxidant capacity of the fermented soya beans are obviously improved compared with the traditional fermented soya beans, so that the fermented soya beans have better nutritional and health-care values.
The invention can complete the post fermentation of the fermented soya beans within 35 days by accelerating the after-ripening process through gradient temperature control, greatly shortens the fermentation time compared with the traditional fermented soya beans (8-10 months), and reduces the production cost and time cost of enterprises.
Detailed Description
In order to solve the technical bottlenecks of high sodium salt content of fermented soya beans, long post-fermentation time and insufficient flavor of fermented soya bean products fermented at high temperature for short time, the invention provides a method for quickly preparing low-sodium salt flavor mucor fermented soya beans, which comprises the following steps:
pure breed preparation of fermented soya beans with high neutral protease activity;
adding fermented glutinous rice, potassium sodium salt, edible fungus powder and edible fungus hydrolase into fermented soybean, mixing uniformly, sealing, and performing gradient temperature-controlled fermentation to obtain the low-sodium salt fermented soybean;
the gradient temperature control comprises constant temperature fermentation at 50 deg.C for 5-10 days, constant temperature fermentation at 50-65 deg.C for 5-20 days, constant temperature fermentation at 65-80 deg.C for 2-5 days,
as an embodiment, the fermented soybean with high neutral protease activity selected by the invention is mucor fermented soybean. The skilled person can make the fermented soya bean koji in a conventional manner. Preferably, the fermented soybean koji can be prepared by the following method: cooling soaked and cooked soybean, inoculating mucor at a ratio of 5-8%, and culturing at 25-37 deg.C for 48-72 hr. Preferably, the inoculation ratio is 6-7%, and the culture temperature is 28-34 deg.C.
The source of soybean in the present invention is not particularly limited, and commercially available fresh, non-moldy and non-wormhole soybeans may be used, and non-transgenic soybeans are preferable. The type of Mucor in the present invention is not particularly limited, and commercially available Mucor racemosus may be used. Preferred inoculation of Mucor racemosusThe concentration of the sporophore and spore liquid is preferably 1 × 10 7 -1×10 8 CFU/mL。
As one embodiment, the method for foaming soybeans comprises: soaking the soybeans and water according to a weight ratio of 1-1. The soaking temperature and time and the feed-liquid ratio can be reasonably adjusted by a person skilled in the art according to the soybean soaking condition. Preferably, the water content of the foamed soybean is 40% -60%, which is convenient for cooking.
As one embodiment, the present invention cooks the soaked soybeans. Those skilled in the art can select conventional cooking method, and preferably the foamed soybean is cooked at 121 deg.C under 0.1-0.12 MPa. The autoclaving time is preferably 20 to 60min, more preferably 30 to 50min.
The fermented soya bean koji is added with fermented glutinous rice, potassium sodium salt, edible fungus powder and edible fungus hydrolase. Preferably, 2 to 10 percent of fermented glutinous rice, 3 to 8 percent of potassium sodium salt, 20 to 50 percent of edible fungus powder and 0.1 to 0.5 percent of edible fungus hydrolase are added according to the mass of the fermented soybean blank. The proportion of potassium in the potassium sodium salt is preferably 10-40%. The potassium sodium salt is adopted to replace the traditional salt, the intake of more than half of the sodium salt is reduced compared with the traditional process on the premise of reducing the salt without reducing the salt, meanwhile, the added edible fungus powder and the edible fungus hydrolase fully release the flavor peptides of the edible fungus under the synergistic hydrolysis action of neutral protease of fermented soya bean koji, the functions of naturally enhancing the salty taste, the delicate taste and the mellow taste of the fermented soya bean are exerted, the purposes of covering the astringent taste and the heavy metal taste of potassium salt and correcting the taste difference of potassium low-sodium salt and common salt are achieved, and the flavor of the fermented soya bean is enhanced.
As an embodiment, the edible fungi powder is edible fungi and/or leftover powder thereof, and includes various kinds of known edible fungi and dry powder of leftovers thereof, such as shiitake mushrooms, pholiota nameko, pholiota adiposa, oyster mushrooms, pleurotus eryngii, pleurotus citrinopileatus, pleurotus cornucopiae, pleurotus abalonus, pleurotus pulmonarius, pleurotus nebrodensis, black fungi, auricularia polytricha, tremella, pleurotus citri, sophora, cordyceps militaris, polyporus, poria cocos, bamboo fungi, hericium erinaceus, ganoderma lucidum, coriolus versicolor, armillaria mellea, flammulina velutipes, agaricus, stropharia rugosa, grifola, poplar mushrooms, agrocybe aegerita, tricholoma loba, agaricus bisporus, tetraspore mushroom, stropharia giganteus, straw mushrooms, agropyrophyllotus, stropharia rugoso, cap mushrooms, grasslands, tiger beech mushrooms, pleurotus nivesii, phellinus, schizophyllum, sulfur fungi, hydrangea, agaricus bisporus, and the like. There are also Tricholoma matsutake, morchella esculenta, cordyceps sinensis, boletus edulis, truffle, mycena crispa, and Mycena crispa, which are being studied in semi-artificial cultivation experiments. The leftovers include one or more of mushroom foot, mushroom piece, mushroom stem, deformed mushroom of the above various edible mushrooms and fungus entity residue after functional component extraction. The edible fungi and the leftover powder thereof are selected, so that the processing cost is reduced, the nutritional value of the fermented soya beans is improved, the salty taste, the delicate taste and the mellow taste of the fermented soya beans are endowed, the astringent taste of potassium salt and the taste of heavy metal are covered, the taste difference of potassium low-sodium salt and common salt is corrected, and the flavor of the fermented soya beans is enhanced. The processing mode of the edible fungus powder is not particularly limited, and the edible fungus powder can be obtained by steaming, drying, crushing and sieving the edible fungus. Preferably, the edible fungi mixture is prepared by uniformly mixing fresh edible fungi or leftovers and purified water according to the material-liquid ratio of 1-1. Or mixing the dried edible fungi or leftovers with purified water according to a material-liquid ratio of 1-1.
The invention mixes and seals the materials for making the fermented soya beans and then carries out gradient constant temperature fermentation. Further preferably, the gradient temperature control is constant temperature fermentation at 50 deg.C for 6-8 days, constant temperature fermentation at 50-65 deg.C for 8-12 days, and constant temperature fermentation at 65-80 deg.C for 3-4 days.
The NaCl content of the low-sodium salt fermented soya beans obtained by the method is reduced by more than half, but the color and the texture of the finished products are close to those of the traditional fermented soya beans, and the low-sodium salt fermented soya beans have moderate delicate flavor and strong delicate flavor; compared with the traditional fermented soya beans, the fermented soya bean total phenols, the total flavonoids and the oxidation resistance of the fermented soya beans are obviously improved, and the fermented soya beans have better nutritional and health-care values.
The technical solutions of the present invention are further described in detail with reference to the following specific examples, which include but are not limited to the following examples.
The soybeans used in the following examples were commercially available common non-transgenic soybeans, and Mucor racemosus (Mucor racemosus) was purchased from China center for Industrial culture Collection of microorganisms and strains (CICC).
Example 1
Preparing edible fungus dry powder: uniformly mixing dried hypsizygus marmoreus and purified water according to the material-liquid ratio of 1.
Preparing yeast: selecting 100g of plump soybeans, cleaning with clear water, adding 300mL of distilled water, soaking at 37 ℃ for 4h, draining water, and steaming in an autoclave at 121 ℃ for 45min. When the soybeans were cooled to room temperature, mucor (1X 10) was inoculated at a plastid ratio of 8% 7 CFU/mL), and culturing at 27 deg.C for 3 days to obtain fermented soybean.
Fermented soya beans after-fermentation: fully dispersing fermented soya bean yeast blank, adding 5% of fermented glutinous rice, 8% of potassium sodium salt (the proportion of potassium chloride is 40%), 30% of edible fungus dry powder and 0.3% of edible fungus hydrolytic enzyme liquid (2000U/mL) according to the mass, stirring and mixing uniformly, and packaging in a sealed tile jar, wherein the volume is about 75%. And finally fermenting at 50 ℃ for 8 days, at 60 ℃ for 14 days and at 75 ℃ for 3 days to obtain a finished product of the fermented soya beans.
Example 2
Preparing edible fungus dry powder: uniformly mixing dried pleurotus cornucopiae and purified water according to the material-liquid ratio of 1.
Preparing yeast: selecting 100g of plump soybeans, cleaning with clear water, adding 250mL of distilled water, soaking at 45 ℃ for 3h, draining water, and steaming in an autoclave at 121 ℃ for 45min. When the soybeans were cooled to room temperature, mucor (1X 10) was inoculated at a plastid ratio of 7% 7 CFU/mL), and culturing at 32 deg.C for 3 days to obtain fermented soybean.
Fermented soya bean after-fermentation: fully dispersing fermented blank bean yeast, adding 10% of fermented glutinous rice, 5% of potassium sodium salt (the potassium chloride proportion is 40%), 40% of edible fungus dry powder and 0.2% of edible fungus hydrolytic enzyme liquid (2000U/mL) according to the mass, stirring and mixing uniformly, and packaging in a sealed tile jar, wherein the volume is about 75%. And finally fermenting at 50 ℃ for 5 days, at 65 ℃ for 7 days and at 80 ℃ for 2 days to obtain a finished product of the fermented soya beans.
Example 3
Preparing edible fungus dry powder: uniformly mixing fresh mushroom leftovers and purified water according to a material-liquid ratio of 1.
Preparing yeast: selecting 100g of plump soybeans, cleaning with clear water, adding 450mL of distilled water, soaking at 27 ℃ for 5h, draining water, and steaming in an autoclave at 121 ℃ for 45min. When the soybeans were cooled to room temperature, mucor (1X 10) was inoculated at a plastid ratio of 5% 8 CFU/mL), and culturing at 35 deg.C for 2 days to obtain fermented soybean.
Fermented soya bean after-fermentation: fully dispersing the fermented soya bean yeast blank, adding 3 percent of fermented glutinous rice, 4 percent of potassium sodium salt (the proportion of potassium chloride is 50 percent), 50 percent of edible fungus dry powder and 0.5 percent of edible fungus hydrolytic enzyme liquid (2000U/mL) according to the mass, stirring the materials, uniformly mixing, and packaging in a sealed tile jar, wherein the volume of the sealed tile jar is about 75 percent. And finally fermenting at 50 ℃ for 7 days, at 55 ℃ for 12 days and at 70 ℃ for 3 days to obtain a finished product of the fermented soya beans.
Comparative example 1: commercially available traditional Tongchuan fermented soya bean
100 kg of soybeans, 18 kg of salt, 1 kg of white spirit and 1-5 kg of water, black soybeans in Xiushui district of Anxian county are selected, materials are soaked at 40-50 ℃, the water amount is preferably 30 cm higher than the raw materials, after the black soybeans are soaked for about 5 hours, a wood steamer (steaming barrel) is used for steaming for 2.5 hours, and the steaming materials are turned over once. And (3) after the materials are taken out of the steamer, the clinker is mixed into a bamboo basket, the mixture is naturally cooled to 30-35 ℃, the mixture enters a koji room to make koji on a drying mat, and after 15-21 days, hypha and fuzz grow stably and are taken out with fragrance to be taken out and then taken out. After the starter is put on the shelf, the prepared starter is poured into a starter pool, the salt, the white spirit and the water are scattered and added, the mixture is stirred evenly and then put into a jar for sealing and storing, and the post-maturation period is about 8 to 12 months.
Comparative example 2
The only difference was that no edible fungus powder was added, as in example 1.
Comparative example 3
The only difference was that the potassium sodium salt was replaced with normal common salt as in example 1.
Comparative example 4
Same as example 1, the only difference is that fermented soya beans are sealed and then are post-matured by fermentation at normal temperature, and the post-maturation period is 25 days.
Experimental example 1
The color, flavor, smell and texture of fermented soybeans according to the present invention and those of fermented soybeans of comparative examples 1-4 were compared according to the DB52/524-2007 standard, and the results were as follows:
TABLE 1 comparison of color, flavor, smell and texture of fermented soybeans
Figure BDA0003777093960000071
Compared with the comparative example 1, the NaCl content of the fermented soya beans in the examples 1-3 is reduced by nearly half, the fermentation time (25 days) is obviously shortened compared with the traditional time (240 days), but the color and the smell of the obtained fermented soya beans are closer to the whole color and smell of the traditional fermented soya beans, the delicate flavor is stronger, the salty taste is more palatable, and the fermented soya beans are more suitable for being eaten together with rice or bread.
As can be seen from examples 1-3, at 20 days, the color of fermented soya beans changes significantly, and the color changes from dark brown to black brown, so that the obtained fermented soya beans have good color and taste and smell.
Compared with the comparative example 2, the fermented soybean product obtained by adding the edible fungus powder in the example 1 is more prominent in salty taste, stronger in delicate flavor and fermented soybean flavor, and free of metal bitter and astringent taste. The edible fungi are added with the functions of enhancing the salty taste, the delicate flavor and the mellow taste of the fermented soya beans and also have the functions of covering the astringent taste of potassium salt and the taste of heavy metal.
It was found that the NaCl content of example 1 was reduced by nearly half compared to comparative example 3, but the color, flavor and smell of the finished fermented soybeans were similar to those of the non-reduced NaCl fermented soybeans. The potassium substituted sodium salt in this protocol was shown to reduce the amount of NaCl salt intake without creating a significant taste difference.
Compared with the comparative example 4, the color and flavor of the finished fermented soybeans obtained by the gradient temperature-controlled fermentation of the example 1 (25 days) are obviously improved compared with the fermented soybeans obtained by the traditional normal-temperature fermentation for the same time. The gradient temperature control scheme can effectively shorten the post-ripening time of the fermented soya beans and reduce the production cost and time cost of enterprises.
Experimental example 2
Respectively determining the contents of total phenols and total flavonoids in the fermented soybeans by adopting a Fulin phenol colorimetric method and an aluminum trichloride colorimetric method, and determining the oxidation resistance of the fermented soybeans by adopting DPPH scavenging capacity.
TABLE 2 comparison of fermented soya bean total phenols, total flavonoids and quality of antioxidant capacity
Figure BDA0003777093960000081
Compared with comparative example 1, the fermented soybeans obtained in examples 1-3 have obviously improved total phenols, total flavonoids and oxidation resistance compared with the conventional fermented soybeans. The fermented soya beans obtained by the invention have better nutrition and health care value than the traditional fermented soya beans.
Compared with the comparative example 2, the fermented soybean product obtained by adding the edible fungus powder in the example 1 has obviously improved total phenol, total flavone and oxidation resistance compared with the fermented soybean product without the edible fungus. The addition of the edible fungi has the function of improving the oxidation resistance of the fermented soya beans.
Compared with the comparative example 3, the NaCl content of the fermented soya beans in the example 1 is reduced by nearly half, but the contents of the total phenols and the total flavonoids of the finished fermented soya beans are not changed greatly, and the oxidation resistance is slightly improved. The proposal can reduce NaCl salt and improve the activity of glycosidase in the fermented soya beans, and promote the transformation of soybean isoflavone, thereby improving the oxidation resistance.
Compared with the comparative example 4, the total phenols, total flavonoids and oxidation resistance of the finished fermented soybeans obtained by the gradient temperature-controlled fermentation of the example 1 (25 days) are not obviously different from those of the fermented soybeans fermented at the same time under the traditional normal temperature. The gradient temperature control fermentation scheme is proved to have no adverse effect on the active ingredients and functions of the fermented soybeans.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims (10)

1. The preparation method of the low-sodium-salt flavor mucor fermented soya beans is characterized by comprising the following steps of:
preparing fermented soybean with high neutral protease activity by pure strain fermentation;
adding fermented glutinous rice, potassium sodium salt, edible fungus powder and edible fungus hydrolase into fermented soybean, uniformly mixing, sealing, and performing gradient temperature-controlled fermentation to obtain the low-sodium-salt-flavor mucor fermented soybean;
the gradient temperature control comprises constant temperature fermentation at 50 deg.C for 5-10 days, constant temperature fermentation at 50-65 deg.C for 5-20 days, and constant temperature fermentation at 65-80 deg.C for 2-5 days.
2. The method of preparing fermented soybean according to claim 1, wherein the method of preparing fermented soybean comprises: cooling soaked and cooked soybean, inoculating mucor at a ratio of 5-8%, and culturing at 25-37 deg.C for 48-72 hr to obtain fermented soybean.
3. The method according to claim 2, wherein the Mucor is a spore liquid of Mucor racemosus with a concentration of 1X 10 7 -1×10 8 CFU/mL。
4. The method according to claim 1, wherein 2-10% of fermented glutinous rice, 3-8% of sodium potassium salt, 20-50% of edible fungus powder and 0.1-0.5% of edible fungus hydrolase are added based on the mass of the fermented soybean.
5. The preparation method according to claim 1, wherein the edible fungi powder is edible fungi and/or leftover material powder thereof, and the leftovers comprise one or more of mushroom feet, mushroom pieces, mushroom stems, deformed mushrooms of various types of edible fungi and fungus entity residues after functional components are extracted.
6. The production method according to claim 1, characterized in that: the edible fungus powder is prepared by steaming edible fungus or leftovers under 40kPa for 40-100min, drying at 45-65 deg.C, pulverizing, and sieving with 40-80 sieve.
7. The production method according to claim 1 or 4, wherein the proportion of potassium in the potassium sodium salt is 10 to 50%.
8. The method of claim 2, wherein the foaming process comprises: soaking the soybeans and water according to a weight ratio of 1-1.
9. The method of claim 2, wherein the cooking is performed by: steaming at 121 deg.C under 0.1-0.12Mpa for 20-60min.
10. A low sodium salt flavored fermented mucor beans produced by the method of any one of claims 1 to 9.
CN202210919583.2A 2022-08-02 2022-08-02 Low-sodium-salt-flavor mucor fermented soya beans and preparation method thereof Pending CN115191560A (en)

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Citations (10)

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