CN115851539A - Fermentation process for fermenting bean product by using mixed microbial inoculum and application of fermentation process - Google Patents
Fermentation process for fermenting bean product by using mixed microbial inoculum and application of fermentation process Download PDFInfo
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Abstract
The invention provides a fermentation process for fermenting bean products by using a mixed microbial inoculum and application thereof, wherein the mixed microbial inoculum consists of Weissella, a Saccharomyces rouxii preparation, mucor racemosus, rhizopus oryzae and Aspergillus oryzae; the ratio of the number of colony forming units is (1-3): (1-3): (1-3): 1:1. the method for fermenting the bean product by using the mixed fermentation microbial inoculum comprises the steps of pretreatment, grinding and pulping, pulp boiling, coagulation, microbial inoculum fermentation and dehydration, so that the cadmium content in the obtained cadmium-removed bean product is as low as 0.074mg/kg, the cadmium-removed bean product completely meets the requirement of national standard on the cadmium content in food, the added food additives are greatly reduced, the color, luster and aroma of the bean product are improved, the absorption is easy, the shelf life can be effectively prolonged, the process is simple, the cost is low, and the method is suitable for industrial production.
Description
Technical Field
The invention relates to the field of fermentation of bean products, in particular to a fermentation process for fermenting bean products by using a mixed microbial inoculum and application thereof.
Background
The bean product is prepared from soybean, such as bean curd, bean curd shred, dried bean curd, soybean milk, jellied bean curd, dried bean curd stick, bean sprout, etc. The bean products can be divided into fermented bean products, non-fermented bean products and soybean protein products. Wherein the fermented bean product is prepared from soybean by fermenting with microorganism, such as fermented bean curd, semen Sojae Preparatum, and soybean juice. The fermentation can convert many hard-to-degrade substances in the bean product into nutrient components easy to be absorbed by human body, greatly improve the bioavailability of the bean product, generate various fresh and fragrant substances such as organic acid, alcohol, ester and amino acid, and increase vitamin B12.
Excessive amounts of toxins in soybeans pose serious threats to asian residents and vegetarians in excess of 10 billion worldwide. The wide pollution and soil acidity characteristics are important reasons for the pollution rise of cadmium element Cd of global grains. The average biological Cd accumulation amount of the soybean seeds is 0.76 mg-kg -1 Therefore, it is urgently needed to reduce the content of cadmium in the bean products and ensure the food safety.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention provides a fermentation process for fermenting a bean product by using a mixed microbial inoculum and application thereof.
In order to realize the purpose, the invention provides a mixed fermentation microbial inoculum of bean products, which comprises the following components: comprises Weissella, a Saccharomyces rouxii preparation, mucor racemosus, rhizopus oryzae and Aspergillus oryzae; the ratio of the number of colony forming units is (1-3): (1-3): (1-3): 1:1.
preferably, the ratio of the number of colony forming units is 1:2:1:1:1.
the invention provides a method for fermenting bean products by using a mixed fermentation microbial inoculum, which comprises the following steps,
(1) Pretreatment: firstly, cleaning raw materials, cleaning with clear water, selecting high-quality soybeans, and soaking at the room temperature of 15-18 ℃ for 15-24 hours to ensure that the soybeans absorb sufficient water and then expand;
(2) Grinding to prepare pulp, boiling the pulp and coagulating: placing the soybeans which are swelled by water absorption into a grinding filter, grinding the soybean particles, and then carrying out colloid mill and homogenization to obtain soybean milk; heating the soy milk slurry and coagulating with lactone soy milk;
(3) Adding a microbial inoculum for fermentation: placing the coagulated soybean milk blocks into a reaction kettle, inoculating the surface of the soybean milk blocks with mixed bacterial suspension, controlling the temperature at 20-40 ℃ and the relative humidity above 90%, and fermenting until the amino acid nitrogen in the material reaches 6%;
(4) And (3) dehydrating: and (4) putting the completely fermented materials into a dryer for drying and dewatering.
Preferably, the surface inoculation of the soybean milk block by the mixed bacterial suspension is carried out by firstly using one or more of Weissella and Ludwigia yeast preparations and then carrying out inoculation of Mucor racemosus, rhizopus oryzae and Aspergillus oryzae.
Preferably, a proper amount of mixed bacterial suspension of Weissella and a Saccharomyces rouxii preparation is used for surface inoculation of the soybean milk blocks, after inoculation, the water content of the material is controlled to be 63% -67%, the material is flatly paved in a fermentation box according to the thickness of 2-3 cm, the temperature is controlled to be 30-35 ℃, the relative humidity is over 90%, and fermentation is carried out for 12-36 hours;
inoculating with gross mucor suspension after stirring, sealing, keeping the temperature and fermenting, controlling the temperature of the materials at 22-25 ℃, controlling the relative humidity to be more than 90%, and fermenting for 36-48h;
after stirring, continuing inoculating with rhizopus oryzae and aspergillus oryzae suspension, sealing, preserving heat and fermenting, controlling the temperature of the materials at 27-30 ℃ and the relative humidity above 90%, and fermenting.
Preferably, the heating of the soybean milk liquid and the coagulation of the lactone soybean milk are carried out by putting the collected soybean milk into a heating kettle, heating the heating kettle by using slow fire, removing soybean milk bubbles on the surface, sealing the heating kettle after the soybean milk bubbles are removed to be qualified, continuously heating to 100 ℃, keeping the temperature for 10-30 minutes, and then naturally cooling to 60-75 ℃; injecting into a stirring kettle, adding a proper amount of lactone into the stirring kettle, stirring at a constant speed for 3-5 minutes anticlockwise to enable the lactone to be completely dissolved in the soybean milk, and naturally cooling to room temperature to enable the soybean milk to automatically coagulate.
The invention provides a bean product obtained by fermenting a mixed microbial inoculum, which is characterized in that: the cadmium content is lower than 0.2mg/kg.
The invention has the following beneficial effects:
(1) The cadmium content in the cadmium-removed bean product obtained by the method is as low as 0.074mg/kg, completely meets the requirement of national standard on the cadmium content in food, can effectively prolong the shelf life, has simple process and low cost, and is suitable for industrial production.
(2) The cadmium-removed bean product obtained by the method is easy to absorb, has long shelf life, greatly reduces the added food additives, improves the color, luster and aroma of the bean product and prolongs the storage time.
Detailed Description
To better illustrate the objects, aspects and advantages of the present invention, the present application will be further described with reference to specific examples.
The average cadmium content of soybean used in the embodiment of the invention is 0.625mg/kg, the Pediococcus pentosaceus preparation used in the embodiment of the invention is purchased from Beijing Kezhai Biotechnology Co., ltd, the rosmarinic acid content of the rosemary extract is 60% by mass, the Rosmarinic acid is purchased from Shanhe Biotechnology Co., ltd, and nisin is purchased from Loyang Qihong Biotechnology Co., ltd; the materials or food additives used in the examples of the present invention were obtained by conventional commercial methods unless otherwise specified.
Example 1:
the embodiment provides a mixed fermentation microbial inoculum of a bean product, which comprises Weissella (deposited in Guangdong province microbial strain preservation center with the preservation number of GDMCCNo.60377), a Lu's yeast preparation (purchased from Tongpai (Shanghai) Biotechnology Co., ltd.), mucor racemosus (deposited in general microbiological center of the Committee for culture Collection of microorganisms with the preservation number of CGMCC No. 8700), rhizopus oryzae (purchased from Yiyuankangyuan Biotechnology Co., ltd.), and Aspergillus oryzae (purchased from Yiyuankuan Biotechnology Co., ltd.). In the mixed fermentation inoculum, the ratio of the number of colony forming units is 1:1:1:1:1.
a fermentation method of a mixed fermentation microbial inoculum applied to soybeans comprises the following specific steps:
(1) Pretreatment: firstly, cleaning raw materials, cleaning with clear water, and selecting high-quality soybeans to ensure that the surfaces of the soybeans are clean; then preparing a soaking barrel, filling the cleaned high-quality soybeans into the soaking barrel, injecting sufficient clear water, and soaking at the room temperature of 15-18 ℃ for 15-24 hours to ensure that the soybeans absorb sufficient water and then expand;
(2) Grinding and pulping, boiling and coagulating: placing the soybeans which are swelled by water absorption into a grinding filter, grinding the soybean particles, and then carrying out colloid mill and homogenization to obtain soybean milk; putting the collected soybean milk into a heating kettle, heating the heating kettle by using slow fire, removing soybean milk bubbles on the surface, sealing the heating kettle after the soybean milk bubbles are removed to be qualified, continuously heating to 100 ℃, keeping the temperature for 10-30 minutes, and naturally cooling to 60-75 ℃; injecting the soybean milk into a stirring kettle, adding a proper amount of lactone into the stirring kettle, stirring at a constant speed for 3-5 minutes anticlockwise to enable the lactone to be completely dissolved in the soybean milk, and naturally cooling the soybean milk to room temperature to automatically coagulate the soybean milk;
(3) Adding a microbial inoculum for fermentation:
placing the coagulated soybean milk blocks into a reaction kettle, inoculating a proper amount of mixed bacterial suspension of Weissella and a Saccharomyces rouxii preparation on the surfaces of the soybean milk blocks, controlling the water content of the materials to be 63-67% after inoculation, flatly paving the materials in a fermentation box according to the thickness of 2-3 cm, controlling the temperature to be 30-35 ℃, controlling the relative humidity to be more than 90%, and fermenting for 12-36 hours;
inoculating with gross mucor suspension after stirring, sealing, keeping the temperature and fermenting, controlling the temperature of the materials at 22-25 ℃, controlling the relative humidity to be more than 90%, and fermenting for 36-48h;
and (3) after stirring, continuing inoculating by using rhizopus oryzae and aspergillus oryzae suspension, sealing, preserving heat and fermenting, controlling the temperature of the material to be 27-30 ℃, controlling the relative humidity to be more than 90%, and stopping fermentation when detecting that amino acid nitrogen in the material reaches 6%.
(4) And (3) dehydrating: and (4) putting the completely fermented materials into a dryer for drying and dewatering.
Example 2:
the embodiment provides a mixed fermentation microbial inoculum of a bean product, which comprises Weissella (deposited in Guangdong province microbial strain preservation center with the preservation number of GDMCCNo.60377), a Lu's yeast preparation (purchased from Tongpai (Shanghai) Biotechnology Co., ltd.), mucor racemosus (deposited in general microbiological center of the Committee for culture Collection of microorganisms with the preservation number of CGMCC No. 8700), rhizopus oryzae (purchased from Yiyuankangyuan Biotechnology Co., ltd.), and Aspergillus oryzae (purchased from Yiyuankuan Biotechnology Co., ltd.). In the mixed fermentation inoculum, the ratio of the number of colony forming units is 1:2:1:1:1.
a fermentation method of a mixed fermentation microbial inoculum applied to soybeans comprises the following specific steps:
(1) Pretreatment: firstly, cleaning raw materials, cleaning with clear water, and selecting high-quality soybeans to ensure the surfaces of the soybeans to be clean; then preparing a soaking barrel, filling the cleaned high-quality soybeans into the soaking barrel, injecting sufficient clear water, and soaking at the room temperature of 15-18 ℃ for 15-24 hours to ensure that the soybeans absorb sufficient water and then expand;
(2) Grinding and pulping, boiling and coagulating: placing the soybeans which are swelled by water absorption into a grinding filter, grinding the soybean particles, and then carrying out colloid mill and homogenization to obtain soybean milk; putting the collected soybean milk into a heating kettle, heating the heating kettle by using slow fire, removing soybean milk bubbles on the surface, sealing the heating kettle after the soybean milk bubbles are removed to be qualified, continuously heating to 100 ℃, keeping the temperature for 10-30 minutes, and naturally cooling to 60-75 ℃; injecting the soybean milk into a stirring kettle, adding a proper amount of lactone into the stirring kettle, stirring at a constant speed for 3-5 minutes anticlockwise to enable the lactone to be completely dissolved in the soybean milk, and naturally cooling the soybean milk to room temperature to automatically coagulate the soybean milk;
(3) Adding a microbial inoculum for fermentation:
placing the coagulated soybean milk blocks into a reaction kettle, inoculating a proper amount of mixed bacterial suspension of Weissella and a Saccharomyces rouxii preparation on the surfaces of the soybean milk blocks, controlling the water content of the materials to be 63-67% after inoculation, flatly paving the materials in a fermentation box according to the thickness of 2-3 cm, controlling the temperature to be 30-35 ℃, controlling the relative humidity to be more than 90%, and fermenting for 12-36 hours;
inoculating with gross mucor suspension after stirring, sealing, keeping the temperature and fermenting, controlling the temperature of the materials at 22-25 ℃, controlling the relative humidity to be more than 90%, and fermenting for 36-48h;
and (3) after stirring, continuing inoculating by using rhizopus oryzae and aspergillus oryzae suspension, sealing, preserving heat and fermenting, controlling the temperature of the material to be 27-30 ℃, controlling the relative humidity to be more than 90%, and stopping fermentation when detecting that amino acid nitrogen in the material reaches 6%.
(4) And (3) dehydrating: and (4) putting the completely fermented materials into a dryer for drying and dewatering.
Example 3:
the embodiment provides a mixed fermentation microbial inoculum of a bean product, which comprises Weissella (deposited in Guangdong province microbial strain preservation center with the preservation number of GDMCCNo.60377), a Lu's yeast preparation (purchased from Tongpai (Shanghai) Biotechnology Co., ltd.), mucor racemosus (deposited in general microbiological center of the Committee for culture Collection of microorganisms with the preservation number of CGMCC No. 8700), rhizopus oryzae (purchased from Yiyuankangyuan Biotechnology Co., ltd.), and Aspergillus oryzae (purchased from Yiyuankuan Biotechnology Co., ltd.). In the mixed fermentation inoculum, the ratio of the number of colony forming units is 1:2:2:1:1.
a fermentation method of a mixed fermentation microbial inoculum applied to soybeans comprises the following specific steps:
(1) Pretreatment: firstly, cleaning raw materials, cleaning with clear water, and selecting high-quality soybeans to ensure the surfaces of the soybeans to be clean; then preparing a soaking barrel, filling the cleaned high-quality soybeans into the soaking barrel, injecting sufficient clear water, and soaking at the room temperature of 15-18 ℃ for 15-24 hours to ensure that the soybeans absorb sufficient water and then expand;
(2) Grinding and pulping, boiling and coagulating: placing the soybeans which are swelled by water absorption into a grinding filter, grinding the soybean particles, and then carrying out colloid mill and homogenization to obtain soybean milk; putting the collected soybean milk into a heating kettle, heating the heating kettle by using slow fire, removing soybean milk bubbles on the surface, sealing the heating kettle after the soybean milk bubbles are removed to be qualified, continuously heating to 100 ℃, keeping the temperature for 10-30 minutes, and naturally cooling to 60-75 ℃; injecting into a stirring kettle, adding a proper amount of lactone into the stirring kettle, stirring at a constant speed for 3-5 minutes anticlockwise to enable the lactone to be completely dissolved in the soybean milk, and naturally cooling to room temperature to enable the soybean milk to be automatically coagulated;
(3) Adding a microbial inoculum for fermentation:
placing the coagulated soybean milk blocks into a reaction kettle, inoculating a proper amount of mixed bacterial suspension of Weissella and a Saccharomyces rouxii preparation on the surfaces of the soybean milk blocks, controlling the water content of the materials to be 63-67% after inoculation, flatly paving the materials in a fermentation box according to the thickness of 2-3 cm, controlling the temperature to be 30-35 ℃, controlling the relative humidity to be more than 90%, and fermenting for 12-36 hours;
stirring, inoculating with Mucor racemosus suspension, sealing, fermenting at 22-25 deg.C and relative humidity above 90% for 36-48 hr;
and (3) after stirring, continuing inoculating by using rhizopus oryzae and aspergillus oryzae suspension, sealing, preserving heat and fermenting, controlling the temperature of the material to be 27-30 ℃, controlling the relative humidity to be more than 90%, and stopping fermentation when detecting that amino acid nitrogen in the material reaches 6%.
(4) And (3) dehydrating: and (4) putting the completely fermented materials into a dryer for drying and dewatering.
Comparative example 1:
the embodiment provides a mixed fermentation microbial inoculum of a bean product, which comprises Weissella (deposited in Guangdong province microbial strain preservation center with the preservation number of GDMCCNo.60377), mucor racemosus (deposited in general microbiological culture Collection center of the Committee for culture Collection of microorganisms with the preservation number of CGMCC No. 8700), rhizopus oryzae (purchased from Yiyuancuan biological science and technology Co., ltd.), and Aspergillus oryzae (purchased from Yiyuancuan biological science and technology Co., ltd.). In the mixed fermentation inoculum, the ratio of the number of colony forming units is 1:1:1:1.
a fermentation method of a mixed fermentation microbial inoculum applied to soybeans comprises the following specific steps:
(1) Pretreatment: firstly, cleaning raw materials, cleaning with clear water, and selecting high-quality soybeans to ensure the surfaces of the soybeans to be clean; then preparing a soaking barrel, filling the cleaned high-quality soybeans into the soaking barrel, injecting sufficient clear water, and soaking at the room temperature of 15-18 ℃ for 15-24 hours to ensure that the soybeans absorb sufficient water and then expand;
(2) Grinding to prepare pulp, boiling the pulp and coagulating: placing the soybeans which are swelled by water absorption into a grinding filter, grinding the soybean particles, and then carrying out colloid mill and homogenization to obtain soybean milk; putting the collected soybean milk into a heating kettle, heating the heating kettle by using slow fire, removing soybean milk bubbles on the surface, sealing the heating kettle after the soybean milk bubbles are removed to be qualified, continuously heating to 100 ℃, keeping the temperature for 10-30 minutes, and naturally cooling to 60-75 ℃; injecting the soybean milk into a stirring kettle, adding a proper amount of lactone into the stirring kettle, stirring at a constant speed for 3-5 minutes anticlockwise to enable the lactone to be completely dissolved in the soybean milk, and naturally cooling the soybean milk to room temperature to automatically coagulate the soybean milk;
(3) Adding a microbial inoculum for fermentation:
placing the coagulated soybean milk blocks into a reaction kettle, inoculating a proper amount of Weissella suspension on the surface of the soybean milk blocks, controlling the water content of the materials to be 63-67% after inoculation, flatly paving the materials in a fermentation box according to the thickness of 2-3 cm, controlling the temperature to be 30-35 ℃, controlling the relative humidity to be more than 90%, and fermenting for 12-36 hours;
inoculating with gross mucor suspension after stirring, sealing, keeping the temperature and fermenting, controlling the temperature of the materials at 22-25 ℃, controlling the relative humidity to be more than 90%, and fermenting for 36-48h;
after stirring, continuing inoculating by using rhizopus oryzae and aspergillus oryzae suspension, sealing, preserving heat and fermenting, controlling the temperature of the material to be between 27 and 30 ℃, controlling the relative humidity to be more than 90 percent, and stopping fermenting when detecting that amino acid nitrogen in the material reaches 6 percent;
(4) And (3) dehydrating: and (4) putting the completely fermented materials into a dryer for drying and dewatering.
Comparative example 2:
the embodiment provides a mixed fermentation microbial inoculum of a bean product, which comprises Weissella (deposited in Guangdong province microbial strain preservation center with the preservation number of GDMCCNo.60377), mucor racemosus (deposited in general microbiological culture Collection center of the Committee for culture Collection of microorganisms with the preservation number of CGMCC No. 8700), rhizopus oryzae (purchased from Yiyuancuan biological science and technology Co., ltd.), and Aspergillus oryzae (purchased from Yiyuancuan biological science and technology Co., ltd.). In the mixed fermentation inoculum, the ratio of the number of colony forming units is 1:1:1:1.
a fermentation method of a mixed fermentation microbial inoculum applied to soybeans comprises the following specific steps:
(1) Pretreatment: firstly, cleaning raw materials, cleaning with clear water, and selecting high-quality soybeans to ensure that the surfaces of the soybeans are clean; then preparing a soaking barrel, filling the cleaned high-quality soybeans into the soaking barrel, injecting sufficient clear water, and soaking at the room temperature of 15-18 ℃ for 15-24 hours to ensure that the soybeans absorb sufficient water and then expand;
(2) Grinding and pulping, boiling and coagulating: placing the soybeans which are swelled by water absorption into a grinding filter, grinding the soybean particles, and then carrying out colloid mill and homogenization to obtain soybean milk; putting the collected soybean milk into a heating kettle, heating the heating kettle by using slow fire, removing soybean milk bubbles on the surface, sealing the heating kettle after the soybean milk bubbles are removed, continuously heating to 100 ℃, keeping the temperature for 10-30 minutes, and naturally cooling to 60-75 ℃; injecting into a stirring kettle, adding a proper amount of lactone into the stirring kettle, stirring at a constant speed for 3-5 minutes anticlockwise to enable the lactone to be completely dissolved in the soybean milk, and naturally cooling to room temperature to enable the soybean milk to be automatically coagulated;
(3) Adding a microbial inoculum for fermentation:
placing the coagulated soybean milk blocks into a reaction kettle, inoculating with a proper amount of total mucor suspension, sealing, preserving heat and fermenting, controlling the temperature of the materials at 22-25 ℃, controlling the relative humidity to be more than 90%, and fermenting for 36-48h;
after stirring, inoculating the surface of the soybean milk block with Weissella suspension, controlling the water content of the material to be 63-67% after inoculation, flatly paving the material in a fermentation box according to the thickness of 2-3 cm, controlling the temperature to be 30-35 ℃, controlling the relative humidity to be more than 90%, and fermenting for 12-36h;
after stirring, continuing inoculating by using rhizopus oryzae and aspergillus oryzae suspension, sealing, preserving heat and fermenting, controlling the temperature of the material to be between 27 and 30 ℃, controlling the relative humidity to be more than 90 percent, and stopping fermenting when detecting that amino acid nitrogen in the material reaches 6 percent;
(4) And (3) dehydrating: and (4) putting the completely fermented materials into a dryer for drying and dewatering.
Comparative example 3:
the embodiment provides a mixed fermentation microbial inoculum of bean products, which comprises Weissella (deposited in Guangdong province culture collection center with the deposition number of GDMCCNo.60377), a Lu's yeast preparation (purchased from Tongpai (Shanghai) Biotechnology Co., ltd.), mucor racemosus (deposited in general microbiological center of Committee for culture Collection of microorganisms with the deposition number of CGMCC No. 8700), rhizopus oryzae (purchased from Yiyuankuan biological technology Co., ltd.), and Aspergillus oryzae (purchased from Yiyuankuan biological technology Co., ltd.). In the mixed fermentation inoculum, the ratio of the number of colony forming units is 1:1:1:1:1.
a fermentation method of a mixed fermentation microbial inoculum applied to soybeans comprises the following specific steps:
(1) Pretreatment: firstly, cleaning raw materials, cleaning with clear water, and selecting high-quality soybeans to ensure the surfaces of the soybeans to be clean; then preparing a soaking barrel, filling the cleaned high-quality soybeans into the soaking barrel, injecting sufficient clear water, and soaking at the room temperature of 15-18 ℃ for 15-24 hours to ensure that the soybeans absorb sufficient water and then expand;
(2) Grinding and pulping, boiling and coagulating: placing the soybeans which are swelled by water absorption into a grinding filter, grinding the soybean particles, and then carrying out colloid mill and homogenization to obtain soybean milk; putting the collected soybean milk into a heating kettle, heating the heating kettle by using slow fire, removing soybean milk bubbles on the surface, sealing the heating kettle after the soybean milk bubbles are removed to be qualified, continuously heating to 100 ℃, keeping the temperature for 10-30 minutes, and naturally cooling to 60-75 ℃; injecting into a stirring kettle, adding a proper amount of lactone into the stirring kettle, stirring at a constant speed for 3-5 minutes anticlockwise to enable the lactone to be completely dissolved in the soybean milk, and naturally cooling to room temperature to enable the soybean milk to be automatically coagulated;
(3) Adding a microbial inoculum for fermentation:
placing the coagulated soybean milk blocks into a reaction kettle, inoculating the surface of the soybean milk blocks with mixed bacterial suspension, controlling the water content of the materials to be 63% -67% after inoculation, flatly paving the materials in a fermentation box according to the thickness of 2-3 cm, controlling the temperature to be 20-35 ℃, controlling the relative humidity to be more than 90%, stirring the materials in time during fermentation, and stopping fermentation when detecting that the amino acid nitrogen in the materials reaches 6%;
(4) And (3) dehydrating: and (4) putting the completely fermented materials into a dryer for drying and dewatering.
The cadmium content of the products of examples 1-3 and comparative examples 1-3 was measured and the results are shown in Table 1. As can be seen from the results in Table 1, the amount and the using steps of the microbial inoculum both affect the content of the cadmium metal in the product. The one-time use and the multiple use of the microbial inoculum can change the fermentation conditions of the subsequent addition of the microbial inoculum, thereby influencing the influence of the whole microbial inoculum on the content of the metal cadmium in the product.
Comparative example 4:
the embodiment provides a mixed fermentation microbial inoculum of a bean product, which comprises lactobacillus plantarum CICC20718 (sold in markets), a rouxii yeast preparation (purchased from Tongpai (Shanghai) Biotechnology Co., ltd.), mucor racemosus (deposited in general microbiological center of culture Collection management Committee of microorganisms, the preservation number is CGMCC No. 8700), rhizopus oryzae (purchased from Yiyuansuan biological technology Co., ltd.), and aspergillus oryzae (purchased from Yiyuansuan biological technology Co., ltd.). In the mixed fermentation inoculum, the ratio of the number of colony forming units is 1:1:1:1:1.
a fermentation method of a mixed fermentation microbial inoculum applied to soybeans comprises the following specific steps:
(1) Pretreatment: firstly, cleaning raw materials, cleaning with clear water, and selecting high-quality soybeans to ensure the surfaces of the soybeans to be clean; then preparing a soaking barrel, filling the cleaned high-quality soybeans into the soaking barrel, injecting sufficient clear water, and soaking at the room temperature of 15-18 ℃ for 15-24 hours to ensure that the soybeans absorb sufficient water and then expand;
(2) Grinding and pulping, boiling and coagulating: placing the soybeans which are swelled by water absorption into a grinding filter, grinding the soybean particles, and then carrying out colloid mill and homogenization to obtain soybean milk; putting the collected soybean milk into a heating kettle, heating the heating kettle by using slow fire, removing soybean milk bubbles on the surface, sealing the heating kettle after the soybean milk bubbles are removed to be qualified, continuously heating to 100 ℃, keeping the temperature for 10-30 minutes, and naturally cooling to 60-75 ℃; injecting the soybean milk into a stirring kettle, adding a proper amount of lactone into the stirring kettle, stirring at a constant speed for 3-5 minutes anticlockwise to enable the lactone to be completely dissolved in the soybean milk, and naturally cooling the soybean milk to room temperature to automatically coagulate the soybean milk;
(3) Adding a microbial inoculum for fermentation:
placing the coagulated soybean milk blocks into a reaction kettle, inoculating a proper amount of mixed bacterial suspension of Weissella and a Saccharomyces rouxii preparation on the surfaces of the soybean milk blocks, controlling the water content of the materials to be 63-67% after inoculation, flatly paving the materials in a fermentation box according to the thickness of 2-3 cm, controlling the temperature to be 30-35 ℃, controlling the relative humidity to be more than 90%, and fermenting for 12-36 hours;
inoculating with gross mucor suspension after stirring, sealing, keeping the temperature and fermenting, controlling the temperature of the materials at 22-25 ℃, controlling the relative humidity to be more than 90%, and fermenting for 36-48h;
and (3) after stirring, continuing inoculating by using rhizopus oryzae and aspergillus oryzae suspension, sealing, preserving heat and fermenting, controlling the temperature of the material to be 27-30 ℃, controlling the relative humidity to be more than 90%, and stopping fermentation when detecting that amino acid nitrogen in the material reaches 6%.
(4) And (3) dehydrating: and (4) putting the completely fermented materials into a dryer for drying and dewatering.
Comparative example 5:
the embodiment provides a mixed fermentation microbial inoculum of a bean product, which comprises Lactobacillus delbrueckii CICC 6382 (commercially available), saccharomyces rouxii (purchased from Toyobo Biotech Co., ltd.), mucor racemosus (deposited in general microbiological culture Collection center of general microbiological culture Collection management Committee, preservation number: CGMCC No. 8700), rhizopus oryzae (purchased from Yiyuankuan biological science Co., ltd.), and Aspergillus oryzae (purchased from Yiyuankuan biological science Co., ltd.). In the mixed fermentation inoculum, the ratio of the number of colony forming units is 1:2:1:1:1.
a fermentation method of a mixed fermentation microbial inoculum applied to soybeans comprises the following specific steps:
(1) Pretreatment: firstly, cleaning raw materials, cleaning with clear water, and selecting high-quality soybeans to ensure the surfaces of the soybeans to be clean; then preparing a soaking barrel, filling the cleaned high-quality soybeans into the soaking barrel, injecting sufficient clear water, and soaking at 15-18 ℃ for 15-24 hours at room temperature to ensure that the soybeans absorb sufficient water and then swell;
(2) Grinding and pulping, boiling and coagulating: placing the soybeans which are swelled by water absorption into a grinding filter, grinding the soybean particles, and then carrying out colloid mill and homogenization to obtain soybean milk; putting the collected soybean milk into a heating kettle, heating the heating kettle by using slow fire, removing soybean milk bubbles on the surface, sealing the heating kettle after the soybean milk bubbles are removed to be qualified, continuously heating to 100 ℃, keeping the temperature for 10-30 minutes, and naturally cooling to 60-75 ℃; injecting into a stirring kettle, adding a proper amount of lactone into the stirring kettle, stirring at a constant speed for 3-5 minutes anticlockwise to enable the lactone to be completely dissolved in the soybean milk, and naturally cooling to room temperature to enable the soybean milk to be automatically coagulated;
(3) Adding a microbial inoculum for fermentation:
placing the coagulated soybean milk blocks into a reaction kettle, inoculating a proper amount of mixed bacterial suspension of Weissella and a Saccharomyces rouxii preparation on the surfaces of the soybean milk blocks, controlling the water content of the materials to be 63-67% after inoculation, flatly paving the materials in a fermentation box according to the thickness of 2-3 cm, controlling the temperature to be 30-35 ℃, controlling the relative humidity to be more than 90%, and fermenting for 12-36 hours;
inoculating with gross mucor suspension after stirring, sealing, keeping the temperature and fermenting, controlling the temperature of the materials at 22-25 ℃, controlling the relative humidity to be more than 90%, and fermenting for 36-48h;
and (3) continuing inoculating by using rhizopus oryzae and aspergillus oryzae suspension after stirring, sealing, preserving heat and fermenting, controlling the temperature of the material to be 27-30 ℃, controlling the relative humidity to be more than 90%, and stopping fermenting when detecting that amino acid nitrogen in the material reaches 6%.
(4) And (3) dehydrating: and (4) putting the completely fermented materials into a dryer for drying and dewatering.
TABLE 1
| Serial number | Cadmium mg/kg |
| Example 1 | 0.074 |
| Example 2 | 0.103 |
| Example 3 | 0.152 |
| Comparative example 1 | 0.287 |
| Comparative example 2 | 0.268 |
| Comparative example 3 | 0.351 |
| Comparative example 4 | 0.573 |
| Comparative example 5 | 0.591 |
Considering that Weissella itself has a certain bacteriostatic action, the colony conditions of the products of examples 1-3 and comparative examples 1-3 are detected, the total number of colonies in the bean product under the constant temperature condition of 37 ℃ and different storage times is detected, and the results are shown in Table 2. As can be seen from the results in Table 2, the prepared bean product has a remarkable effect on gram-positive bacteria, and the growth state of the bacteria changes with the increase of the storage time.
TABLE 2 Total number of colonies in Bean products at different storage times
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (7)
1. A mixed fermentation microbial inoculum of bean products is characterized in that: comprises Weissella, saccharomyces rouxii preparation, mucor racemosus, rhizopus oryzae, and Aspergillus oryzae;
the ratio of the number of colony forming units is (1-3): (1-3): (1-3): 1:1.
2. the mixed fermentation inoculant for bean products as claimed in claim 1, wherein: the ratio of the number of colony forming units was 1:2:1:1:1.
3. a method for fermenting a bean product by using the mixed fermentation inoculant as defined in claim 1, wherein: comprises the following steps of (a) carrying out,
(1) Pretreatment: firstly, cleaning raw materials, cleaning with clear water, selecting high-quality soybeans, and soaking at 15-18 ℃ for 15-24 hours at room temperature to ensure that the soybeans absorb sufficient water to swell;
(2) Grinding and pulping, boiling and coagulating: placing the soybeans which are swelled by water absorption into a grinding filter, grinding the soybean particles, and then carrying out colloid mill and homogenization to obtain soybean milk; heating the soy milk slurry and coagulating with lactone soy milk;
(3) Adding a microbial inoculum for fermentation: placing the coagulated soybean milk blocks into a reaction kettle, inoculating the surface of the soybean milk blocks with mixed bacterial suspension, controlling the temperature at 20-40 ℃ and the relative humidity above 90%, and fermenting until the amino acid nitrogen in the material reaches 6%;
(4) And (3) dehydrating: and (4) putting the completely fermented materials into a dryer for drying and dehydrating.
4. The method for fermenting bean products by using the mixed fermentation inoculant according to claim 3, wherein the method comprises the following steps: the surface inoculation of the soybean milk block by using the mixed bacterial suspension is carried out by firstly using one or more of Weissella and a Saccharomyces rouxii preparation, and then carrying out inoculation of Mucor racemosus, rhizopus oryzae and Aspergillus oryzae.
5. The method for fermenting bean products by using the mixed fermentation inoculant according to claim 4, wherein the method comprises the following steps: inoculating a proper amount of mixed bacterial suspension of Weissella and a Saccharomyces rouxii preparation on the surface of the soybean milk block, controlling the water content of the material to be 63-67% after inoculation, flatly paving the material in a fermentation box according to the thickness of 2-3 cm, controlling the temperature to be 30-35 ℃, controlling the relative humidity to be more than 90%, and fermenting for 12-36h;
inoculating with gross mucor suspension after stirring, sealing, keeping the temperature and fermenting, controlling the temperature of the materials at 22-25 ℃, controlling the relative humidity to be more than 90%, and fermenting for 36-48h;
after stirring, continuing inoculating with rhizopus oryzae and aspergillus oryzae suspension, sealing, preserving heat and fermenting, controlling the temperature of the materials at 27-30 ℃ and the relative humidity above 90%, and fermenting.
6. The method for fermenting bean products by using the mixed fermentation inoculant according to claim 3, wherein the method comprises the following steps: the method comprises the steps of heating soybean milk and coagulating the soybean milk by using lactone soybean milk, namely putting the collected soybean milk into a heating kettle, heating the heating kettle by using slow fire, removing soybean milk bubbles on the surface, sealing the heating kettle after the soybean milk bubbles are removed to be qualified, continuously heating to 100 ℃, keeping the temperature for 10-30 minutes, and naturally cooling to 60-75 ℃; injecting into a stirring kettle, adding a proper amount of lactone into the stirring kettle, stirring at a constant speed for 3-5 minutes anticlockwise to enable the lactone to be completely dissolved in the soybean milk, and naturally cooling to room temperature to enable the soybean milk to automatically coagulate.
7. A soy product made by the method of any of claims 3-6, wherein: the cadmium content is lower than 0.2mg/kg.
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