CN115777876A - Multi-strain mixed thick broad-bean starter making method and thick broad-bean sauce making method - Google Patents
Multi-strain mixed thick broad-bean starter making method and thick broad-bean sauce making method Download PDFInfo
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Abstract
The invention discloses a multi-strain mixed thick broad-bean koji making method and a thick broad-bean sauce making method, and relates to the technical field of thick broad-bean sauce production and microbial fermentation. The multi-strain mixed bean paste starter making method and the bean paste making method respectively use aspergillus oryzae and rhizopus huaqiyu to make starter separately to obtain bean paste finished starter, and then the aspergillus oryzae bean paste starter and the rhizopus huayu bean paste starter are mixed according to a certain proportion to carry out after-ripening fermentation to obtain the high-quality bean paste. The method has the advantages that the rhizopus chinensis bean paste and the aspergillus oryzae bean paste are mixed and fermented, the problem that the enzyme activities of acid protease, diastase and the like in the aspergillus oryzae bean paste are weak is solved, the utilization rate of raw materials is improved, and the quality of finished bean paste is greatly improved.
Description
Technical Field
The invention relates to the technical field of thick broad-bean sauce production and microbial fermentation, in particular to a multi-strain mixed thick broad-bean koji making method and a thick broad-bean sauce making method.
Background
Pi county broad bean paste is a common food condiment known as 'Chucai soul', which is a semi-fluid thick condiment prepared by taking broad bean paste as a nitrogen source raw material, pretreating through soaking, steaming and boiling and the like, uniformly mixing with a certain proportion of flour, inoculating aspergillus oryzae and other series of fermentations, and has the characteristics of thick sauce fragrance, fresh red oil lubrication, spiciness without dryness and the like. Broad bean paste starter is a key ring in Pixian bean paste production, broad bean paste and flour are used as raw materials, aspergillus oryzae is inoculated after certain pretreatment, protease, diastase and other enzyme systems secreted by aspergillus oryzae production and propagation degrade protein, starch and other macromolecular substances in the raw materials into polypeptide, free amino acid, reducing sugar and other micromolecular substances, and the micromolecular substances greatly contribute to the formation of the color and flavor of the bean paste in the Pixian bean paste after-ripening and fermentation stage. Therefore, the improvement of the activity of protease, diastase and other system enzymes of the bean koji in the bean production process is always the research direction of bean production enterprises.
At present, pi county bean cotyledon production enterprises mostly adopt single koji-making of pure aspergillus oryzae strains, and although aspergillus oryzae has strong capability of producing neutral protease, the capability of producing acid protease and diastase is weak. Under a slightly acidic environment, the enzyme activity of the neutral protease is limited, so that the utilization rate of raw materials is low, and the flavor of the bean product is insufficient due to the small production amount of small molecular substances such as polypeptides, free amino acids and the like. Although rhizopus chinensis has weaker capability of producing neutral protease than aspergillus oryzae, acid-producing protease and amylodiastase have stronger capability than aspergillus oryzae, and particularly, the acid-producing protease capability is far higher than that of aspergillus oryzae.
The Chinese patent with publication number CN102018181A discloses a preparation method of composite Sichuan-style fermented bean curd, which adopts the steps of preparing a mixed bacterial liquid from fermentation liquids of mucor and rhizopus chinensis, and then fermenting, but the fermentation of the fermented liquid of aspergillus oryzae and rhizopus chinensis is carried out after the fermentation of the fermented liquid of aspergillus oryzae is mixed with the fermentation of the rhizopus chinensis, so that the germination time of the two types of aspergillus is different, the aspergillus is mutually inhibited for fighting for nutrient substances, and the yeast making effect is poor.
Therefore, the applicant inherits the experience of abundant design development and actual production in the related industry for many years, researches and improves the existing structure and deficiency, and provides a multi-strain mixed thick broad-bean koji making method and a thick broad-bean sauce making method so as to achieve the aim of higher practical value.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a multi-strain mixed thick broad-bean koji making method and a thick broad-bean sauce making method, which solve the following technical problems:
1. under a slightly acidic environment, the enzyme activity of neutral protease is limited, so that the utilization rate of raw materials is low, and the flavor of the broad bean product is insufficient due to the small production of micromolecular substances such as polypeptide, free amino acid and the like;
2. the fermentation is carried out after the fermentation liquor of the mucor and the rhizopus chinensis is prepared into mixed bacteria liquid, but the fermentation is carried out after the aspergillus oryzae and the rhizopus chinensis are mixed, and the germination time of the two types of aspergillus is different, so that the aspergillus is mutually inhibited for fighting for nutrient substances, and the yeast preparation effect is poor.
(II) technical scheme
In order to achieve the purpose, aspergillus oryzae and rhizopus chinensis are respectively used for independently preparing koji to obtain bean paste finished koji, and then the aspergillus oryzae bean paste koji and the rhizopus chinensis bean paste are mixed according to a certain proportion for after-ripening fermentation to obtain the high-quality bean paste. The method has the advantages that the rhizopus chinensis bean paste and the aspergillus oryzae bean paste are mixed and fermented, the problem that the enzyme activities of acid protease, diastase and the like in the aspergillus oryzae bean paste are weak is solved, the utilization rate of raw materials is improved, and the quality of finished bean paste is greatly improved.
The invention adopts the following technical scheme to realize the purpose of the invention:
the flow chart of the bean fermentation process is shown in figure 1.
The fermentation process parameters of the broad beans are as follows:
(1) soaking and cooking broad bean segments: moistening water 65%, and soaking in water at 50 deg.C for 60min; after soaking, pressure cooking the broad bean segments for 10min by using a pressure cooker, exhausting and taking out the broad bean segments from the pressure cooker, spreading all the broad bean segments on a cleaning ceramic plate, and cooling to about 30 ℃;
(2) mixing raw materials: the raw materials comprise the following components in percentage by mass: uniformly mixing 85% of broad bean segments and 15% of flour, respectively inoculating aspergillus oryzae koji accounting for 0.3% of the total mass of the raw materials and rhizopus chinensis koji accounting for 0.4% of the total mass of the raw materials, and fermenting independently;
(3) preparing starter by aspergillus oryzae: adding Aspergillus oryzae mixed raw material into a koji making tray, controlling the koji making temperature to be 30-35 ℃, the relative humidity to be 90%, turning over when the central temperature of koji material reaches 35 ℃, and making koji for 42h to obtain finished koji;
(4) preparing starter by using rhizopus chinensis: putting the mixed raw materials of rhizopus chinensis into a starter propagation disc, controlling the starter propagation temperature to be 30-33 ℃, the relative humidity to be 90%, turning over the starter when the central temperature of the starter propagation material reaches 33 ℃, and conducting starter propagation for 48 hours to obtain finished starter;
(5) mixing the bean paste: uniformly mixing the aspergillus oryzae koji mold and rhizopus chinensis koji mold according to the mass ratio of 5:1-1:5, and measuring the activity of the mixed koji mold;
(6) fermenting sweet petals: and (3) fully mixing the mixed bean paste with 15% of salt and 35 ℃ saline water according to the mass ratio of 1.
(7) After-ripening fermentation of the broad beans: uniformly mixing the mature sweet broad-bean cotyledon and the pepper embryo in a mass ratio of 1:3, and filling into a constant-temperature fermentation tank. And (3) stirring for 1 time every 3d during the fermentation at the fermentation temperature of 40 ℃, and when the water content of the broad bean fermentation system is reduced to below 50%, properly supplementing water to maintain the water content between 50% and 60%, and ending the fermentation for 90d to obtain the mature broad bean paste.
The beneficial effects of the invention are:
rhizopus chinensis belongs to zygomycotina, mucor and Rhizopus, has strong acid-producing protease and amylodiastase capability, and is widely applied to the wine industry. At present, most bean sauce production enterprises use single aspergillus oryzae strain for making sauce, so that the activity of aspergillus oryzae-forming acid protease and the activity of starch saccharifying enzyme of the bean sauce are both low, and neutral protease is inhibited in a slightly acidic environment, so that the problems of low raw material utilization rate and low production efficiency are caused. The invention separately prepares the yeast by aspergillus oryzae and rhizopus chinensis, and mixes the yeast according to a certain proportion after forming the yeast. Because the rhizopus chinensis acid-producing protease and the amylodiastase have stronger capability, the defects of acid protease and amylodiastase of bean cotyledon koji when the aspergillus oryzae is used for preparing the koji independently can be overcome, the enzyme system of the bean cotyledon koji is enriched, and the utilization rate of raw materials is improved.
The starter propagation process makes up the defects of the deficiency of acid protease and diastase of the bean starter propagation when aspergillus oryzae is used for singly producing the starter, and enriches the enzyme system of the bean starter propagation. In the sweet petal fermentation stage, the improvement of the enzyme activity (especially the acid protease activity and the starch saccharifying enzyme) can improve the degradation of crude protein and starch in the raw materials and generate small molecular substances such as polypeptide, amino acid, reducing sugar and the like. In the sweet petal fermentation and bean petal after-ripening fermentation stages, the micromolecular substances can greatly improve the quality of the bean paste (such as the total acid content, the amino acid nitrogen content and the like of the bean paste are obviously improved) through the action of microorganisms, and the obtained bean paste is reddish brown, has rich sauce fragrance and has good nutritional taste.
Drawings
FIG. 1 is a flow chart of a fermentation process of broad beans according to the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
Example 1:
the embodiment provides a multi-strain mixed bean cotyledon starter propagation process method, and the sweet bean cotyledon raw material of the embodiment comprises the following components in percentage by mass: 85% of broad bean sauce and 15% of flour, respectively inoculating aspergillus oryzae koji accounting for 0.3% of the total mass of the raw materials and rhizopus chinensis koji accounting for 0.4% of the total mass of the raw materials to prepare koji separately, mixing the aspergillus oryzae koji and the rhizopus chinensis koji according to the mass ratio of 5:1, performing sweet petal fermentation, mixing the sweet petal with pepper embryos, and performing post-fermentation to obtain the broad bean sauce. The production and processing technology comprises the following specific steps:
(1) soaking and cooking broad bean segments: moistening water 65%, and soaking in water at 50 deg.C for 60min; after soaking, pressure cooking the broad bean segments for 10min by using a pressure cooker, exhausting and taking out the broad bean segments from the pressure cooker, spreading all the broad bean segments on a cleaning ceramic plate, and cooling to about 30 ℃;
(2) mixing raw materials: the raw materials comprise the following components in percentage by mass: uniformly mixing 85% of broad bean segments and 15% of flour, respectively inoculating aspergillus oryzae koji accounting for 0.3% of the total mass of the raw materials and rhizopus chinensis koji accounting for 0.4% of the total mass of the raw materials, and fermenting independently;
(3) preparing starter by aspergillus oryzae: adding Aspergillus oryzae mixed raw material into a koji making tray, controlling the koji making temperature to be 30-35 ℃, the relative humidity to be 90%, turning over when the central temperature of koji material reaches 35 ℃, and making koji for 42h to obtain finished koji;
(4) preparing starter by using rhizopus chinensis: putting the mixed raw materials of rhizopus chinensis into a starter propagation disc, controlling the starter propagation temperature to be 30-33 ℃, the relative humidity to be 90%, turning over the starter when the central temperature of the starter propagation material reaches 33 ℃, and conducting starter propagation for 48 hours to obtain finished starter;
(5) mixing the bean paste: uniformly mixing the aspergillus oryzae koji and rhizopus chinensis koji according to the mass ratio of 5:1, and measuring the activity of the mixed koji-forming enzyme;
(6) fermenting sweet petals: and (3) fully mixing the mixed bean paste with 15% of salt and 35 ℃ saline water according to the mass ratio of 1.
(7) After-ripening fermentation of the broad beans: uniformly mixing the mature sweet broad-bean cotyledon and the pepper embryo in a mass ratio of 1:3, and filling into a constant-temperature fermentation tank. And (3) stirring for 1 time every 3d during the fermentation at the fermentation temperature of 40 ℃, and when the water content of the broad bean fermentation system is reduced to below 50%, properly supplementing water to maintain the water content between 50% and 60%, and ending the fermentation for 90d to obtain the mature broad bean paste.
Example 2:
the embodiment provides a multi-strain mixed bean cotyledon starter propagation process method, and the sweet bean cotyledon raw materials of the embodiment comprise the following components in percentage by mass: 85% of broad bean sauce and 15% of flour, respectively inoculating aspergillus oryzae koji accounting for 0.3% of the total mass of the raw materials and rhizopus chinensis koji accounting for 0.4% of the total mass of the raw materials to prepare koji separately, mixing the aspergillus oryzae koji and the rhizopus chinensis koji according to the mass ratio of 3:1, performing sweet petal fermentation, mixing the sweet petal with pepper embryos, and performing post-fermentation to obtain the broad bean sauce. The production and processing technology comprises the following specific steps:
(1) soaking and cooking broad bean segments: moistening water 65%, and soaking in water at 50 deg.C for 60min; after soaking, pressure cooking the broad bean segments for 10min by using a pressure cooker, exhausting and taking out the broad bean segments from the pressure cooker, spreading all the broad bean segments on a cleaning ceramic plate, and cooling to about 30 ℃;
(2) mixing raw materials: the raw materials comprise the following components in percentage by mass: uniformly mixing 85% of broad bean segments and 15% of flour, respectively inoculating aspergillus oryzae koji accounting for 0.3% of the total mass of the raw materials and rhizopus chinensis koji accounting for 0.4% of the total mass of the raw materials, and fermenting independently;
(3) preparing starter by aspergillus oryzae: adding Aspergillus oryzae mixed raw material into a koji making tray, controlling the koji making temperature to be 30-35 ℃, the relative humidity to be 90%, turning over when the central temperature of koji material reaches 35 ℃, and making koji for 42h to obtain finished koji;
(4) preparing starter by using rhizopus chinensis: putting the mixed raw materials of rhizopus chinensis into a starter propagation disc, controlling the starter propagation temperature to be 30-33 ℃, the relative humidity to be 90%, turning over the starter when the central temperature of the starter propagation material reaches 33 ℃, and conducting starter propagation for 48 hours to obtain finished starter;
(5) mixing the bean paste: uniformly mixing the aspergillus oryzae koji and rhizopus chinensis koji according to the mass ratio of 3:1, and measuring the activity of the mixed koji-forming enzyme;
(6) fermenting sweet petals: and (3) fully mixing the mixed bean paste with 15% of salt and 35 ℃ saline water according to the mass ratio of 1.
(7) After-ripening fermentation of the broad beans: uniformly mixing the mature sweet broad-bean cotyledon and the pepper embryo in a mass ratio of 1:3, and filling into a constant-temperature fermentation tank. And (3) stirring for 1 time every 3d during the fermentation at the fermentation temperature of 40 ℃, and when the water content of the broad bean fermentation system is reduced to below 50%, properly supplementing water to maintain the water content between 50% and 60%, and ending the fermentation for 90d to obtain the mature broad bean paste.
Example 3:
the embodiment provides a multi-strain mixed bean cotyledon starter propagation process method, and the sweet bean cotyledon raw materials of the embodiment comprise the following components in percentage by mass: 85% of broad bean sauce and 15% of flour, respectively inoculating aspergillus oryzae koji accounting for 0.3% of the total mass of the raw materials and rhizopus chinensis koji accounting for 0.4% of the total mass of the raw materials to prepare koji separately, mixing the aspergillus oryzae koji and the rhizopus chinensis koji according to the mass ratio of 1:1, performing sweet petal fermentation, mixing the sweet petal with pepper embryos, and performing post-fermentation to obtain the broad bean sauce. The production and processing technology comprises the following specific steps:
(1) soaking and cooking broad bean segments: moistening water 65%, and soaking in water at 50 deg.C for 60min; after soaking, pressure cooking the broad bean segments for 10min by using a pressure cooker, exhausting and taking out the broad bean segments from the pressure cooker, spreading all the broad bean segments on a cleaning ceramic plate, and cooling to about 30 ℃;
(2) mixing raw materials: the raw materials comprise the following components in percentage by mass: uniformly mixing 85% of broad bean segments and 15% of flour, respectively inoculating aspergillus oryzae koji accounting for 0.3% of the total mass of the raw materials and rhizopus chinensis koji accounting for 0.4% of the total mass of the raw materials, and fermenting independently;
(3) preparing starter by aspergillus oryzae: adding the mixed raw materials of Aspergillus oryzae into a koji making koji tray, controlling the koji making temperature to be 30-35 ℃, the relative humidity to be 90%, turning over koji when the center temperature of koji materials reaches 35 ℃, and making koji for 42h to obtain finished koji;
(4) preparing starter by using rhizopus chinensis: adding mixed raw materials of rhizopus chinensis into a starter propagation disc, controlling the starter propagation temperature to be 30-33 ℃, the relative humidity to be 90%, turning over when the central temperature of a starter material reaches 33 ℃, and conducting starter propagation for 48 hours to obtain finished starter;
(5) mixing the bean paste: uniformly mixing the aspergillus oryzae koji and rhizopus chinensis koji according to the mass ratio of 1:1, and measuring the activity of the mixed koji-forming enzyme;
(6) fermenting sweet petals: and (3) fully mixing the mixed bean paste with 15% of salt and 35 ℃ saline water according to the mass ratio of 1.
(7) After-ripening fermentation of the broad beans: uniformly mixing the mature sweet broad-bean cotyledon and the pepper embryo in a mass ratio of 1:3, and filling into a constant-temperature fermentation tank. And (3) stirring for 1 time every 3d in the fermentation process at the fermentation temperature of 40 ℃, properly supplementing water when the water content of the broad bean fermentation system is reduced to be below 50 percent, keeping the water content between 50 and 60 percent, and ending the fermentation time of 90d to obtain the mature broad bean paste.
Example 4:
the embodiment provides a multi-strain mixed bean cotyledon starter propagation process method, and the sweet bean cotyledon raw materials of the embodiment comprise the following components in percentage by mass: 85% of broad bean sauce and 15% of flour, respectively inoculating aspergillus oryzae koji accounting for 0.3% of the total mass of the raw materials and rhizopus chinensis koji accounting for 0.4% of the total mass of the raw materials to prepare koji separately, mixing the aspergillus oryzae koji and the rhizopus chinensis koji according to the mass ratio of 1:3, performing sweet petal fermentation, mixing the sweet petal with pepper embryos, and performing post-fermentation to obtain the broad bean sauce. The production and processing technology specifically comprises the following steps:
(1) soaking and cooking broad bean segments: moistening water in 65%, and soaking at 50 deg.C for 60min; after soaking, pressure cooking the broad bean segments for 10min by using a pressure cooker, exhausting and taking out the broad bean segments from the pressure cooker, spreading all the broad bean segments on a cleaning ceramic plate, and cooling to about 30 ℃;
(2) mixing raw materials: the raw materials comprise the following components in percentage by mass: mixing broad bean segments 85% and flour 15%, inoculating Aspergillus oryzae koji 0.3% and Rhizopus chinensis koji 0.4% respectively, and fermenting separately;
(3) preparing starter by aspergillus oryzae: adding Aspergillus oryzae mixed raw material into a koji making tray, controlling the koji making temperature to be 30-35 ℃, the relative humidity to be 90%, turning over when the central temperature of koji material reaches 35 ℃, and making koji for 42h to obtain finished koji;
(4) preparing starter by using rhizopus chinensis: putting the mixed raw materials of rhizopus chinensis into a starter propagation disc, controlling the starter propagation temperature to be 30-33 ℃, the relative humidity to be 90%, turning over the starter when the central temperature of the starter propagation material reaches 33 ℃, and conducting starter propagation for 48 hours to obtain finished starter;
(5) mixing the bean paste: uniformly mixing the aspergillus oryzae koji and rhizopus chinensis koji according to the mass ratio of 1:3, and measuring the activity of the mixed koji-forming enzyme;
(6) fermenting sweet petals: and (3) fully mixing the mixed bean paste with 15% of salt and 35 ℃ saline water according to the mass ratio of 1.
(7) After-ripening fermentation of the broad beans: uniformly mixing the mature sweet broad-bean cotyledon and the pepper embryo in a mass ratio of 1:3, and filling into a constant-temperature fermentation tank. And (3) stirring for 1 time every 3d during the fermentation at the fermentation temperature of 40 ℃, and when the water content of the broad bean fermentation system is reduced to below 50%, properly supplementing water to maintain the water content between 50% and 60%, and ending the fermentation for 90d to obtain the mature broad bean paste.
Example 5:
the embodiment provides a multi-strain mixed bean cotyledon starter propagation process method, and the sweet bean cotyledon raw material comprises the following components in percentage by mass: 85% of broad bean sauce and 15% of flour, respectively inoculating aspergillus oryzae koji accounting for 0.3% of the total mass of the raw materials and rhizopus chinensis koji accounting for 0.4% of the total mass of the raw materials to prepare koji separately, mixing the aspergillus oryzae koji and the rhizopus chinensis koji according to the mass ratio of 1:5, performing sweet petal fermentation, mixing the sweet petal with pepper embryos, and performing post-fermentation to obtain the broad bean sauce. The production and processing technology comprises the following specific steps:
(1) soaking and cooking broad bean segments: moistening water 65%, and soaking in water at 50 deg.C for 60min; after soaking, steaming and boiling the broad bean segments for 10min under the pressure of an autoclave, exhausting and taking out of the autoclave, spreading all the broad bean segments on a cleaning ceramic plate, and cooling to about 30 ℃;
(2) mixing raw materials: the raw materials comprise the following components in percentage by mass: mixing broad bean segments 85% and flour 15%, inoculating Aspergillus oryzae koji 0.3% and Rhizopus chinensis koji 0.4% respectively, and fermenting separately;
(3) preparing starter by aspergillus oryzae: adding Aspergillus oryzae mixed raw material into a koji making tray, controlling the koji making temperature to be 30-35 ℃, the relative humidity to be 90%, turning over when the central temperature of koji material reaches 35 ℃, and making koji for 42h to obtain finished koji;
(4) preparing starter by using rhizopus chinensis: putting the mixed raw materials of rhizopus chinensis into a starter propagation disc, controlling the starter propagation temperature to be 30-33 ℃, the relative humidity to be 90%, turning over the starter when the central temperature of the starter propagation material reaches 33 ℃, and conducting starter propagation for 48 hours to obtain finished starter;
(5) mixing the bean paste: uniformly mixing the aspergillus oryzae koji and rhizopus chinensis koji according to the mass ratio of 1:5, and measuring the activity of the mixed koji-forming enzyme;
(6) fermenting sweet petals: and (3) fully mixing the mixed bean paste koji with 15% of salt and 35 ℃ saline water according to the mass ratio of 1.
(7) After-ripening fermentation of the broad beans: uniformly mixing the mature sweet broad-bean cotyledon and the pepper embryo in a mass ratio of 1:5, and filling into a constant-temperature fermentation tank. And (3) stirring for 1 time every 3d during the fermentation at the fermentation temperature of 40 ℃, and when the water content of the broad bean fermentation system is reduced to below 50%, properly supplementing water to maintain the water content between 50% and 60%, and ending the fermentation for 90d to obtain the mature broad bean paste.
Comparative example 1:
compared with the embodiment, the comparative example uses aspergillus oryzae single strain for starter propagation and fermentation, and the mass percentage of each component of the raw material of the sweet broad-bean cotyledon of the comparative example is as follows: 85% of broad bean sauce and 15% of flour, inoculating aspergillus oryzae yeast essence accounting for 0.3% of the total mass of the raw materials to prepare yeast separately, fermenting sweet petals after the aspergillus oryzae is made into the yeast, mixing the sweet petals with pepper embryos, and performing post-fermentation to obtain the broad bean sauce. The production and processing technology comprises the following specific steps:
(1) soaking and cooking broad bean segments: moistening water 65%, and soaking in water at 50 deg.C for 60min; after soaking, pressure cooking the broad bean segments for 10min by using a pressure cooker, exhausting and taking out the broad bean segments from the pressure cooker, spreading all the broad bean segments on a cleaning ceramic plate, and cooling to about 30 ℃;
(2) mixing raw materials: the raw materials comprise the following components in percentage by mass: uniformly mixing 85% of broad bean segments and 15% of flour, inoculating aspergillus oryzae koji accounting for 0.3% of the total mass of the raw materials to prepare koji separately;
(3) preparing starter by aspergillus oryzae: adding Aspergillus oryzae mixed raw material into a koji making tray, controlling the koji making temperature to be 30-35 ℃, the relative humidity to be 90%, turning over when the central temperature of koji material reaches 35 ℃, and making koji for 42h to obtain finished koji;
(4) fermenting sweet petals: and (3) fully mixing the aspergillus oryzae bean paste with 15% of salt and saline water with the temperature of 35 ℃ in a ratio of 1 to 1.5 (mass ratio), controlling the fermentation temperature to be 45 ℃, and finishing constant-temperature fermentation for 50 days to obtain the mature sweet bean paste.
(5) After-ripening fermentation of the broad beans: uniformly mixing the mature sweet broad-bean cotyledon and the pepper embryo in a mass ratio of 1:3, and filling into a constant-temperature fermentation tank. And (3) stirring for 1 time every 3d during the fermentation at the fermentation temperature of 40 ℃, and when the water content of the broad bean fermentation system is reduced to below 50%, properly supplementing water to maintain the water content between 50% and 60%, and ending the fermentation for 90d to obtain the mature broad bean paste.
Comparative example 2:
compared with the embodiment, the single rhizopus chinensis strain starter propagation fermentation is adopted in the comparison example, and the sweet bean cotyledon raw materials in the comparison example comprise the following components in percentage by mass: 85% of broad bean sauce and 15% of flour, inoculating rhizopus chinensis yeast essence accounting for 0.4% of the total mass of the raw materials to prepare yeast separately, fermenting sweet petals after rhizopus chinensis yeast is formed, mixing the sweet petals with pepper embryos, and performing post-fermentation to obtain the broad bean sauce. The production and processing technology comprises the following specific steps:
(1) soaking and cooking broad bean segments: moistening water 65%, and soaking in water at 50 deg.C for 60min; after soaking, pressure cooking the broad bean segments for 10min by using a pressure cooker, exhausting and taking out the broad bean segments from the pressure cooker, spreading all the broad bean segments on a cleaning ceramic plate, and cooling to about 30 ℃;
(2) mixing raw materials: the raw materials comprise the following components in percentage by mass: uniformly mixing 85% of broad bean segments and 15% of flour, inoculating rhizopus chinensis yeast essence accounting for 0.4% of the total mass of the raw materials, and separately preparing yeast;
(3) preparing starter by using rhizopus chinensis: putting the mixed raw materials of rhizopus chinensis into a starter propagation tray, controlling the starter propagation temperature to be 30-35 ℃, the relative humidity to be 90%, turning over the starter when the central temperature of the starter propagation material reaches 33 ℃, and conducting starter propagation for 48 hours to obtain finished starter;
(4) fermenting sweet petals: and (3) fully mixing the rhizopus chinensis bean paste with 15% of salt and 35 ℃ saline water according to the mass ratio of 1.
(5) After-ripening fermentation of the broad beans: uniformly mixing the mature sweet broad-bean cotyledon and the pepper embryo in a mass ratio of 1:3, and filling into a constant-temperature fermentation tank. And (3) stirring for 1 time every 3d in the fermentation process at the fermentation temperature of 40 ℃, properly supplementing water when the water content of the broad bean fermentation system is reduced to be below 50 percent, keeping the water content between 50 and 60 percent, and ending the fermentation time of 90d to obtain the mature broad bean paste.
Comparative example 3:
compared with the embodiment, in the comparison example, aspergillus oryzae and rhizopus chinensis are mixed according to the inoculation ratio 3:1 for inoculation, and then the mixture is subjected to starter propagation and fermentation, wherein the mass percentages of the components of the sweet broad-bean cotyledon raw material in the comparison example are as follows: 85% of broad bean sauce and 15% of flour, inoculating aspergillus oryzae and rhizopus chinensis mixed yeast essence accounting for 0.4% of the total mass of the raw materials, mixing to prepare yeast, fermenting sweet beans after yeast formation, mixing the sweet beans with pepper embryos, and performing after-fermentation to obtain the broad bean sauce. The production and processing technology comprises the following specific steps:
(1) soaking and cooking broad bean sections: moistening water 65%, and soaking in water at 50 deg.C for 60min; after soaking, pressure cooking the broad bean segments for 10min by using a pressure cooker, exhausting and taking out the broad bean segments from the pressure cooker, spreading all the broad bean segments on a cleaning ceramic plate, and cooling to about 30 ℃;
(2) mixing raw materials: the raw materials comprise the following components in percentage by mass: mixing broad bean segments 85% and flour 15%, inoculating Aspergillus oryzae koji 0.3% and Rhizopus chinensis koji 0.1% to make starter;
(3) mixing and making yeast: mixing Aspergillus oryzae koji essence and Rhizopus chinensis koji essence, adding into koji making koji tray, controlling koji making temperature at 30-35 deg.C and relative humidity at 90%, turning when the central temperature of koji material reaches 35 deg.C, and making koji for 48 hr to obtain finished koji;
(4) fermenting sweet petals: fully mixing the bean paste koji with 15% of salt and 35 ℃ saline water according to the mass ratio of 1.
(5) After-ripening fermentation of the broad beans: uniformly mixing the mature sweet broad-bean cotyledon and the pepper embryo in a mass ratio of 1:3, and filling into a constant-temperature fermentation tank. And (3) stirring for 1 time every 3d in the fermentation process at the fermentation temperature of 40 ℃, properly supplementing water when the water content of the broad bean fermentation system is reduced to be below 50 percent, keeping the water content between 50 and 60 percent, and ending the fermentation time of 90d to obtain the mature broad bean paste.
Comparative example 4:
compared with the embodiment, in the comparison example, aspergillus oryzae and rhizopus chinensis are mixed according to the inoculation ratio 1:1 for inoculation, and then the mixture is subjected to starter propagation and fermentation, wherein the mass percentages of the components of the sweet broad-bean cotyledon raw material in the comparison example are as follows: 85% of broad bean sauce and 15% of flour, inoculating aspergillus oryzae and rhizopus chinensis mixed yeast essence accounting for 0.4% of the total mass of the raw materials, mixing to prepare yeast, fermenting sweet broad bean after yeast formation, mixing the sweet broad bean with pepper embryos, and performing after-fermentation to obtain the broad bean paste. The production and processing technology comprises the following specific steps:
(1) soaking and cooking broad bean segments: moistening water in 65%, and soaking at 50 deg.C for 60min; after soaking, pressure cooking the broad bean segments for 10min by using a pressure cooker, exhausting and taking out the broad bean segments from the pressure cooker, spreading all the broad bean segments on a cleaning ceramic plate, and cooling to about 30 ℃;
(2) mixing raw materials: the raw materials comprise the following components in percentage by mass: uniformly mixing 85% of broad bean segments and 15% of flour, inoculating aspergillus oryzae koji accounting for 0.2% of the total mass of the raw materials and 0.2% of rhizopus chinensis koji, and mixing to prepare koji;
(3) mixing and making yeast: mixing Aspergillus oryzae koji extract and Rhizopus chinensis koji extract, adding into koji making koji tray, controlling koji making temperature at 30-35 deg.C, relative humidity at 90%, turning over when the central temperature of koji material reaches 35 deg.C, and making koji for 48 hr to obtain finished koji;
(4) fermenting sweet petals: fully mixing the bean paste koji with 15% of salt and 35 ℃ saline water according to the mass ratio of 1.
(5) After-ripening fermentation of the broad beans: uniformly mixing the mature sweet broad-bean cotyledon and the pepper embryo in a mass ratio of 1:3, and filling into a constant-temperature fermentation tank. And (3) stirring for 1 time every 3d during the fermentation at the fermentation temperature of 40 ℃, and when the water content of the broad bean fermentation system is reduced to below 50%, properly supplementing water to maintain the water content between 50% and 60%, and ending the fermentation for 90d to obtain the mature broad bean paste.
Comparative example 5:
compared with the embodiment, in the comparison example, aspergillus oryzae and rhizopus chinensis are mixed according to the inoculation ratio 1:3 for inoculation, and then the mixture is subjected to starter propagation and fermentation, wherein the mass percentages of the components of the sweet broad-bean cotyledon raw material in the comparison example are as follows: 85% of broad bean sauce and 15% of flour, inoculating aspergillus oryzae and rhizopus chinensis mixed yeast essence accounting for 0.4% of the total mass of the raw materials, mixing to prepare yeast, fermenting sweet beans after yeast formation, mixing the sweet beans with pepper embryos, and performing after-fermentation to obtain the broad bean sauce. The production and processing technology comprises the following specific steps:
(1) soaking and cooking broad bean segments: moistening water in 65%, and soaking at 50 deg.C for 60min; after soaking, pressure cooking the broad bean segments for 10min by using a pressure cooker, exhausting and taking out the broad bean segments from the pressure cooker, spreading all the broad bean segments on a cleaning ceramic plate, and cooling to about 30 ℃;
(2) mixing raw materials: the raw materials comprise the following components in percentage by mass: uniformly mixing 85% of broad bean segments and 15% of flour, inoculating aspergillus oryzae koji accounting for 0.1% of the total mass of the raw materials and 0.3% of rhizopus chinensis koji, and mixing to prepare koji;
(3) mixing and making yeast: mixing Aspergillus oryzae koji extract and Rhizopus chinensis koji extract, adding into koji making koji tray, controlling koji making temperature at 30-35 deg.C, relative humidity at 90%, turning over when the central temperature of koji material reaches 35 deg.C, and making koji for 48 hr to obtain finished koji;
(4) fermenting sweet petals: fully mixing the bean paste koji with 15% of salt and 35 ℃ saline water according to the mass ratio of 1.
(5) After-ripening fermentation of the broad beans: uniformly mixing the mature sweet broad-bean cotyledon and the pepper embryo in a mass ratio of 1:3, and filling into a constant-temperature fermentation tank. And (3) stirring for 1 time every 3d during the fermentation at the fermentation temperature of 40 ℃, and when the water content of the broad bean fermentation system is reduced to below 50%, properly supplementing water to maintain the water content between 50% and 60%, and ending the fermentation for 90d to obtain the mature broad bean paste.
The enzyme activity of the broad bean koji-making enzyme system and various indexes of the broad bean paste prepared in the examples and the comparative examples are detected as follows: (1) the method for measuring the enzyme activity of the broad bean koji-making enzyme system comprises the following steps: the protease activity is determined by the method of SB/T10317-1999; the method for measuring the activity of the starch saccharifying enzyme comprises the following steps: the activity of the diastase is determined by the method of QB/71803-1993; (2) making reference to GB/T20560-2006 method of Pi county bean paste product with geographical marking products for water content, salt content, total acid content and amino acid nitrogen content of bean paste; (3) sensory evaluation referring to sensory requirements of the Pi county bean paste and the sweet soybean paste, combining characteristics of the bean paste to establish evaluation standards of the bean paste, namely selecting 15 experienced seasoning evaluators, and scoring from four aspects of color, aroma, taste and body form, wherein the scoring standards are shown in Table 1, enzyme activity measurement results of the bean paste koji-forming enzyme system are shown in Table 2, and measurement and evaluation results of various indexes of the bean paste are shown in Table 3:
TABLE 1 sensory evaluation criteria for sweet broad-bean cotyledon
TABLE 2 measurement results of enzyme activity of soybean koji-making enzyme system
Comparative example 1 is a soybean paste koji obtained by separately koji-making with aspergillus oryzae, which has a high neutral protease activity but a low acidic protease activity and a low amylodiastase activity; on the contrary, the comparative example 2 is a soybean paste koji obtained by using rhizopus chinensis alone, the neutral protease activity of the soybean paste koji is low, but the acid protease activity and the amylodiastase activity are both high. Examples 1 to 5 are mixed bean cotyledon koji in which koji is prepared separately from Aspergillus oryzae and Rhizopus chinensis and the koji is mixed in a predetermined ratio. As can be seen from Table 2, in the examples, compared with the comparative examples, the koji of Aspergillus oryzae and the koji of Rhizopus chinensis mixed according to a certain ratio: (1) the neutral enzyme activity is close to that of the aspergillus oryzae for making the koji alone, is far higher than that of Yu Hua for making the koji alone by rhizopus and is slightly lower than that of the aspergillus oryzae for making the koji alone; (2) the acid protease activity and the amylodiastase activity are greatly improved compared with the single koji making of aspergillus oryzae, and the defect of weak enzyme activity of the two single koji making of aspergillus oryzae can be overcome to a certain extent.
The control groups 3 to 5 are bean paste koji obtained by mixing aspergillus oryzae and rhizopus chinensis and then koji-making, and compared with the examples 1 to 5, the enzyme system enzyme activity of the bean paste koji has no advantages and is lower; compared with the control groups 1-2, the acid protease activity, the neutral protease activity and the diastase activity of the bean paste koji are all between the activities of the bean paste koji making enzyme prepared by aspergillus oryzae and rhizopus chinensis alone. The experiments of the control groups 3-5 show that the starter propagation effect of the aspergillus oryzae and the rhizopus chinensis after being mixed is poorer than that of the aspergillus oryzae and the rhizopus chinensis after being independently subjected to starter propagation, the technical advantage is not provided, the germination time of the aspergillus oryzae and the rhizopus chinensis is possibly inconsistent, and the growth and the propagation of the rhizopus chinensis which germinates after being inhibited by the aspergillus oryzae which germinates firstly are caused.
TABLE 3 evaluation results of the quality of the soybean paste
Comparative example 1 is a soybean paste product obtained by fermenting aspergillus oryzae alone, comparative example 2 is a soybean paste product obtained by fermenting rhizopus chinensis alone, comparative example 3 is a soybean paste product obtained by mixing aspergillus oryzae and rhizopus chinensis 5363 in an inoculation amount of 3:1, comparative example 4 is a soybean paste product obtained by mixing aspergillus oryzae and rhizopus chinensis 3242 in an inoculation amount of 1:1, comparative example 5 is a soybean paste product obtained by mixing aspergillus oryzae and rhizopus chinensis 4736 in an inoculation amount of 1:3, and examples 1-5 are soybean paste products obtained by fermenting mixed soybean paste koji in a certain ratio by using aspergillus oryzae and rhizopus chinensis respectively alone. As can be seen from Table 3, the total acid, amino acid nitrogen and sensory evaluation of the soybean paste in all the examples are superior to those in the comparative example. Therefore, after aspergillus oryzae and rhizopus chinensis are respectively and independently used for koji making, bean paste koji is mixed according to a certain proportion, the defect that the enzyme activity of acid protease and diastase which are independently used for koji making by aspergillus oryzae is low can be overcome, the degradation rate of the two raw materials of broad bean paste and starch is improved, more small peptides, amino acids and small molecular reductive substances are generated, and the quality of the bean paste is greatly improved due to the action of microorganisms in the fermentation process of the substances. However, the koji making after the mixing of aspergillus oryzae and rhizopus chinensis leads to the mutual inhibition of the aspergillus for competing for nutrient substances because of the inconsistent germination time of the two aspergillus, thus leading to the poor effect of the koji making and leading to the poor quality of the finished product compared with the embodiment. It is clear that the production process of example 2 is the best efficient and that the obtained thick broad-bean paste is the best quality.
In conclusion, the multi-strain mixed bean sauce starter propagation method and the bean sauce production method respectively use aspergillus oryzae and rhizopus chinensis to separately produce the bean sauce starter, and mix according to a certain proportion, so that the defects of acid protease and diastase of the bean sauce starter propagation when aspergillus oryzae separately produces the starter are overcome, the enzyme system of the bean sauce starter propagation is enriched, the degradation of crude protein and starch in raw materials is improved, the total acid content and the amino acid nitrogen content of the bean sauce are improved, and the obtained bean sauce is reddish brown, has rich sauce fragrance and has good nutritional taste.
Claims (10)
1. A multi-strain mixed bean paste starter making method is characterized in that: the starter propagation method mixes a plurality of bean koji which are produced into starter by a single microorganism.
2. The method for preparing the multi-strain mixed bean paste koji as claimed in claim 1, wherein: the bean paste koji prepared by single microorganism comprises a bean paste koji A and a bean paste koji B, wherein the microorganism used for preparing the koji by the bean paste koji A is aspergillus oryzae, and the microorganism used for preparing the koji by the bean paste koji B is rhizopus chinensis.
3. The multi-strain mixed bean cotyledon koji making method according to claim 2, wherein: when the bean paste koji A is used for koji making, the mixed raw materials of aspergillus oryzae are put into a koji making tray, the koji making temperature is controlled to be 30-35 ℃, the relative humidity is controlled to be 90%, the koji is turned when the central temperature of a koji material reaches 35 ℃, and finished koji is obtained after 42 hours of koji making;
when the bean paste koji B is used for koji making, the mixed raw materials of the rhizopus chinensis are put into a koji making tray, the koji making temperature is controlled to be 30-33 ℃, the relative humidity is controlled to be 90%, the koji is turned when the central temperature of a koji material reaches 33 ℃, and finished koji is obtained after 48 hours of koji making.
4. The method for preparing the multi-strain mixed bean paste koji as claimed in claim 2, wherein: the ratio of the bean paste A to the bean paste B is 5:1 to 1:5.
5. the multi-strain mixed bean cotyledon koji making method according to claim 2, wherein: aspergillus oryzae koji essence accounting for 0.3 percent of the total mass of the raw materials and Rhizopus chinensis koji essence accounting for 0.4 percent of the total mass of the raw materials are respectively inoculated in the bean cotyledon koji A and the bean cotyledon koji B.
6. A method for preparing multi-strain mixed broad bean paste is characterized by comprising the following steps: the multi-strain mixed bean paste starter propagation method comprises the following steps of any one of claims 1 to 5:
the method comprises the following steps: soaking and cooking broad bean segments;
step two: uniformly mixing the broad bean pieces treated in the step one with flour, and dividing the broad bean pieces into a group A and a group B, wherein the group A is used for preparing the bean paste A, and the group B is used for preparing the bean paste B;
step three:
preparing bean paste A;
preparing bean paste B;
step four: mixing the bean paste A and the bean paste B according to a certain proportion to obtain mixed bean paste;
step five: mixing the mixed bean paste with saline water according to a certain proportion, and fermenting to obtain mature sweet bean paste;
step six: mixing the mature sweet broad-bean cotyledon and the chilli blank according to a certain proportion, and fermenting to obtain the mature broad-bean sauce.
7. The method for preparing a multi-strain mixed thick broad-bean sauce according to claim 6, wherein the method comprises the following steps: in the first step, after soaking the broad bean segments with 65% of moistening water for 60min at 50 ℃, steaming the broad bean segments for 10min under pressure by using an autoclave, exhausting the air out of the autoclave, spreading all the broad bean segments on a cleaning ceramic dish, and cooling to about 30 ℃.
8. The method for preparing a multi-strain mixed thick broad-bean sauce according to claim 6, wherein the method comprises the following steps: in the second step, the mass ratio of the broad bean pieces to the flour is 85:15.
9. the method for preparing a multi-strain mixed thick broad-bean sauce according to claim 6, wherein the method comprises the following steps: and in the fifth step, the mixed broad bean koji is fully mixed with saline with 15% of salt content and the temperature of 35 ℃ according to the mass ratio of 1.5, the fermentation temperature is controlled to be 45 ℃, and the constant-temperature fermentation is finished for 50 days.
10. The method for preparing a multi-bacterial mixed broad bean paste according to claim 6, which is characterized in that: and in the sixth step, the mass ratio of the mature sweet broad-bean cotyledons to the pepper embryos is 1:3, the fermentation temperature is 40 ℃, stirring is carried out for 1 time every 3 days in the fermentation process, when the water content of the broad-bean fermentation system is reduced to be below 50%, water is properly supplemented, the water is maintained between 50% and 60%, and the fermentation time is finished for 90 days.
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