CN115851539B - Fermentation process for fermenting bean products by mixed bacteria and application of fermentation process - Google Patents
Fermentation process for fermenting bean products by mixed bacteria and application of fermentation process Download PDFInfo
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Abstract
The application provides a fermentation process of a mixed microbial agent fermented bean product and application thereof, wherein the mixed microbial agent consists of Weissella, a Russell yeast preparation, mucor racemosus, rhizopus oryzae and Aspergillus oryzae; colony forming unit number ratio (1-3): (1-3): (1-3): 1:1. the method for fermenting bean products by utilizing the mixed fermentation microbial inoculum comprises the steps of pretreatment, grinding pulping, pulp boiling, coagulation, microbial inoculum fermentation and dehydration, and the cadmium content in the obtained cadmium-free bean products is as low as 0.074mg/kg, so that the requirements of national standards on the cadmium content in foods are completely met, the added food additives are greatly reduced, the color and aroma of the bean products are improved, the bean products are easy to absorb, 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 application 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 semen glycines, such as bean curd, shredded bean curd, dried bean curd, soybean milk, jellied bean curd, dried bean curd stick, and bean sprout. The bean products can be classified into fermented bean products, non-fermented bean products and soy protein products. Wherein the fermented bean product is food prepared from semen glycines by microorganism fermentation, such as fermented bean curd, fermented soybean, natto, and bean juice. The fermentation can convert a plurality of substances which are difficult to degrade in the bean product into nutrient components which are easy to be absorbed by human bodies, greatly improve the bioavailability of the bean product, generate a plurality of substances with fresh and fragrant flavor, such as organic acid, alcohol, ester and amino acid, and increase vitamin B12.
The excessive amount of toxins in soybeans severely threatens asian residents and over 10 billion worldwideVegetarian food. The wide range of pollution and soil acidity characteristics are important causes of the rise of cadmium Cd pollution in the global grains. The average bio-Cd accumulation amount of the soybean seeds is 0.76 mg.kg -1 Therefore, the reduction of cadmium content in bean products is urgently needed to ensure food safety.
Disclosure of Invention
In order to overcome the defects in the prior art, the application provides a fermentation process for fermenting bean products by using a mixed microbial inoculum and application thereof.
In order to achieve the above object, the present application provides a mixed fermentation inoculant for bean products, which is: consists of Weissella, a Rumex rouxii preparation, mucor pulmonale, rhizopus oryzae and Aspergillus oryzae; colony forming unit number ratio (1-3): (1-3): (1-3): 1:1.
preferably, the colony forming unit number ratio is 1:2:1:1:1.
the application provides a method for fermenting bean products by mixing fermentation bacteria, which comprises the following steps,
(1) Pretreatment: firstly, cleaning raw materials, cleaning with clear water, selecting high-quality soybeans, and soaking the soybeans for 15-24 hours at the room temperature of 15-18 ℃ to ensure that the soybeans absorb enough water so as to expand;
(2) Grinding, pulping, boiling and condensing: putting the soybeans which are expanded by water absorption into a grinding filter, grinding soybean particles, and then obtaining soybean milk slurry through colloid milling and homogenization; heating the soymilk slurry and coagulating with a lactone soymilk;
(3) Fermenting by adding a microbial inoculum: placing the coagulated soybean milk blocks into a reaction kettle, inoculating the surfaces of the soybean milk blocks by using mixed bacterial suspension, controlling the temperature to be 20-40 ℃ and the relative humidity to be more than 90%, and fermenting until the amino acid nitrogen in the materials reaches 6%;
(4) Dehydrating: and (5) putting the completely fermented material into a dryer for drying and dewatering.
Preferably, the mixed bacterial suspension is used for surface inoculation of the soybean milk block, which is to inoculate with one or more of Weissella and Russell yeast preparations, and then inoculate with Mucor racemosus, rhizopus oryzae and Aspergillus oryzae.
Preferably, a proper amount of mixed bacterial suspension of Weissella and Russell yeast preparations is used for carrying out surface inoculation on soybean milk blocks, the moisture of the materials is controlled to be 63% -67% after inoculation, the materials are 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 controlled to be more than 90%, and the fermentation is carried out for 12-36 hours;
inoculating the mucor total suspension after stirring, sealing, preserving heat and fermenting, controlling the temperature of the materials to be between 22 and 25 ℃ and the relative humidity to be above 90 percent, and fermenting for 36 to 48 hours;
and (3) continuously inoculating rhizopus oryzae and aspergillus oryzae suspension after stirring, sealing, preserving heat and fermenting, controlling the temperature of the materials at 27-30 ℃ and the relative humidity above 90%, and fermenting.
Preferably, the soybean milk is heated and condensed by using lactone soybean milk, the collected soybean milk is placed into a heating kettle, the heating kettle is heated by slow fire, soybean milk bubbles on the surface are removed, the heating kettle is sealed and continuously heated to 100 ℃ after the soybean milk bubbles are removed, the temperature is kept for 10-30 minutes, and then the soybean milk is naturally cooled to 60-75 ℃; injecting into a stirring kettle, adding a proper amount of lactone into the stirring kettle, stirring at a constant speed anticlockwise for 3-5 minutes to ensure that the lactone is completely dissolved in the soybean milk, and naturally cooling to room temperature to automatically coagulate the soybean milk.
The application provides a bean product obtained by fermenting mixed bacteria, which is characterized in that: cadmium content is lower than 0.2mg/kg.
The beneficial effects of the application are as follows:
(1) The cadmium content in the cadmium-removed bean product obtained by the method is as low as 0.074mg/kg, completely meets the requirements of national standards on the cadmium content in foods, 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 added food additives, improves the color and aroma of the bean product, and prolongs the storage time.
Detailed Description
For a better description of the objects, technical solutions and advantages of the present application, the present application will be further described with reference to the following specific examples.
The average content of cadmium in the soybean used in the embodiment of the application is 0.625mg/kg.
Example 1:
the present example provides a mixed fermentation inoculant for bean products, which comprises Weissella (deposited at the microorganism culture collection of Guangdong province, with the accession number of GDMCCNo.60377), russell preparation (purchased from Shanghai biosciences Co., ltd.), mucor pulmonale (deposited at the microorganism culture collection management Committee common microorganism center, with the accession number of CGMCC No. 8700), rhizopus oryzae (purchased from Yisource Kangyuan biosciences Co., ltd.), aspergillus oryzae (purchased from Yisource Kangyuan biosciences Co., ltd.). In the mixed fermentation inoculant, the colony forming unit number ratio is 1:1:1:1:1.
a fermentation method of applying a mixed fermentation microbial inoculum to soybeans comprises the following specific steps:
(1) Pretreatment: firstly, cleaning raw materials, and cleaning with clear water to select high-quality soybeans, so as to ensure the surface of the soybeans to be clean; then preparing a soaking barrel, putting the washed high-quality soybeans into the soaking barrel, injecting enough clean water, and soaking for 15-24 hours at the room temperature of 15-18 ℃ to ensure that the soybeans absorb enough water so as to expand;
(2) Grinding, pulping, boiling and condensing: putting the soybeans which are expanded by water absorption into a grinding filter, grinding soybean particles, and then obtaining soybean milk slurry through colloid milling and homogenization; placing 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 ℃, preserving heat 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 anticlockwise for 3-5 minutes to ensure that the lactone is completely dissolved in the soybean milk, and naturally cooling to room temperature, and automatically condensing the soybean milk;
(3) Fermenting by adding a microbial inoculum:
placing the coagulated soybean milk blocks into a reaction kettle, inoculating a proper amount of mixed bacterial suspension of Weissella and Russell yeast preparations on the surface of the soybean milk blocks, controlling the water content of the material to be 63% -67% after inoculation, spreading the material in a fermentation box according to the thickness of 2-3 cm, controlling the temperature to be 30-35 ℃ and the relative humidity to be more than 90%, and fermenting for 12-36h;
inoculating the mucor total suspension after stirring, sealing, preserving heat and fermenting, controlling the temperature of the materials to be between 22 and 25 ℃ and the relative humidity to be above 90 percent, and fermenting for 36 to 48 hours;
and (3) continuously inoculating rhizopus oryzae and aspergillus oryzae suspension after stirring, sealing, preserving heat and fermenting, controlling the temperature of the material at 27-30 ℃ and the relative humidity above 90%, and stopping fermenting after detecting that the amino acid nitrogen in the material reaches 6%.
(4) Dehydrating: and (5) putting the completely fermented material into a dryer for drying and dewatering.
Example 2:
the present example provides a mixed fermentation inoculant for bean products, which comprises Weissella (deposited at the microorganism culture collection of Guangdong province, with the accession number of GDMCCNo.60377), russell preparation (purchased from Shanghai biosciences Co., ltd.), mucor pulmonale (deposited at the microorganism culture collection management Committee common microorganism center, with the accession number of CGMCC No. 8700), rhizopus oryzae (purchased from Yisource Kangyuan biosciences Co., ltd.), aspergillus oryzae (purchased from Yisource Kangyuan biosciences Co., ltd.). In the mixed fermentation inoculant, the colony forming unit number ratio is 1:2:1:1:1.
a fermentation method of applying a mixed fermentation microbial inoculum to soybeans comprises the following specific steps:
(1) Pretreatment: firstly, cleaning raw materials, and cleaning with clear water to select high-quality soybeans, so as to ensure the surface of the soybeans to be clean; then preparing a soaking barrel, putting the washed high-quality soybeans into the soaking barrel, injecting enough clean water, and soaking for 15-24 hours at the room temperature of 15-18 ℃ to ensure that the soybeans absorb enough water so as to expand;
(2) Grinding, pulping, boiling and condensing: putting the soybeans which are expanded by water absorption into a grinding filter, grinding soybean particles, and then obtaining soybean milk slurry through colloid milling and homogenization; placing 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 ℃, preserving heat 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 anticlockwise for 3-5 minutes to ensure that the lactone is completely dissolved in the soybean milk, and naturally cooling to room temperature, and automatically condensing the soybean milk;
(3) Fermenting by adding a microbial inoculum:
placing the coagulated soybean milk blocks into a reaction kettle, inoculating a proper amount of mixed bacterial suspension of Weissella and Russell yeast preparations on the surface of the soybean milk blocks, controlling the water content of the material to be 63% -67% after inoculation, spreading the material in a fermentation box according to the thickness of 2-3 cm, controlling the temperature to be 30-35 ℃ and the relative humidity to be more than 90%, and fermenting for 12-36h;
inoculating the mucor total suspension after stirring, sealing, preserving heat and fermenting, controlling the temperature of the materials to be between 22 and 25 ℃ and the relative humidity to be above 90 percent, and fermenting for 36 to 48 hours;
and (3) continuously inoculating rhizopus oryzae and aspergillus oryzae suspension after stirring, sealing, preserving heat and fermenting, controlling the temperature of the material at 27-30 ℃ and the relative humidity above 90%, and stopping fermenting after detecting that the amino acid nitrogen in the material reaches 6%.
(4) Dehydrating: and (5) putting the completely fermented material into a dryer for drying and dewatering.
Example 3:
the present example provides a mixed fermentation inoculant for bean products, which comprises Weissella (deposited at the microorganism culture collection of Guangdong province, with the accession number of GDMCCNo.60377), russell preparation (purchased from Shanghai biosciences Co., ltd.), mucor pulmonale (deposited at the microorganism culture collection management Committee common microorganism center, with the accession number of CGMCC No. 8700), rhizopus oryzae (purchased from Yisource Kangyuan biosciences Co., ltd.), aspergillus oryzae (purchased from Yisource Kangyuan biosciences Co., ltd.). In the mixed fermentation inoculant, the colony forming unit number ratio is 1:2:2:1:1.
a fermentation method of applying a mixed fermentation microbial inoculum to soybeans comprises the following specific steps:
(1) Pretreatment: firstly, cleaning raw materials, and cleaning with clear water to select high-quality soybeans, so as to ensure the surface of the soybeans to be clean; then preparing a soaking barrel, putting the washed high-quality soybeans into the soaking barrel, injecting enough clean water, and soaking for 15-24 hours at the room temperature of 15-18 ℃ to ensure that the soybeans absorb enough water so as to expand;
(2) Grinding, pulping, boiling and condensing: putting the soybeans which are expanded by water absorption into a grinding filter, grinding soybean particles, and then obtaining soybean milk slurry through colloid milling and homogenization; placing 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 ℃, preserving heat 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 anticlockwise for 3-5 minutes to ensure that the lactone is completely dissolved in the soybean milk, and naturally cooling to room temperature, and automatically condensing the soybean milk;
(3) Fermenting by adding a microbial inoculum:
placing the coagulated soybean milk blocks into a reaction kettle, inoculating a proper amount of mixed bacterial suspension of Weissella and Russell yeast preparations on the surface of the soybean milk blocks, controlling the water content of the material to be 63% -67% after inoculation, spreading the material in a fermentation box according to the thickness of 2-3 cm, controlling the temperature to be 30-35 ℃ and the relative humidity to be more than 90%, and fermenting for 12-36h;
inoculating the mucor total suspension after stirring, sealing, preserving heat and fermenting, controlling the temperature of the materials to be between 22 and 25 ℃ and the relative humidity to be above 90 percent, and fermenting for 36 to 48 hours;
and (3) continuously inoculating rhizopus oryzae and aspergillus oryzae suspension after stirring, sealing, preserving heat and fermenting, controlling the temperature of the material at 27-30 ℃ and the relative humidity above 90%, and stopping fermenting after detecting that the amino acid nitrogen in the material reaches 6%.
(4) Dehydrating: and (5) putting the completely fermented material into a dryer for drying and dewatering.
Comparative example 1:
the present example provides a mixed fermentation inoculant for bean products, which comprises Weissella (deposited at the microorganism culture collection in Guangdong province, with the accession number of GDMCCNo.60377), mucor racemosus (deposited at the common microorganism center of the microorganism culture collection management Committee, with the accession number of CGMCC No. 8700), rhizopus oryzae (purchased from Yiyuan Biotechnology Co., ltd.), and Aspergillus oryzae (purchased from Yisource Kangyuan Biotechnology Co., ltd.). In the mixed fermentation inoculant, the colony forming unit number ratio is 1:1:1:1.
a fermentation method of applying a mixed fermentation microbial inoculum to soybeans comprises the following specific steps:
(1) Pretreatment: firstly, cleaning raw materials, and cleaning with clear water to select high-quality soybeans, so as to ensure the surface of the soybeans to be clean; then preparing a soaking barrel, putting the washed high-quality soybeans into the soaking barrel, injecting enough clean water, and soaking for 15-24 hours at the room temperature of 15-18 ℃ to ensure that the soybeans absorb enough water so as to expand;
(2) Grinding, pulping, boiling and condensing: putting the soybeans which are expanded by water absorption into a grinding filter, grinding soybean particles, and then obtaining soybean milk slurry through colloid milling and homogenization; placing 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 ℃, preserving heat 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 anticlockwise for 3-5 minutes to ensure that the lactone is completely dissolved in the soybean milk, and naturally cooling to room temperature, and automatically condensing the soybean milk;
(3) Fermenting by adding a microbial inoculum:
placing the coagulated soybean milk blocks into a reaction kettle, inoculating a proper amount of Weissella suspension to the surfaces of the soybean milk blocks, controlling the water content of the material to be 63% -67% after inoculation, spreading the material in a fermentation box according to the thickness of 2-3 cm, controlling the temperature to be 30-35 ℃ and the relative humidity to be more than 90%, and fermenting for 12-36h;
inoculating the mucor total suspension after stirring, sealing, preserving heat and fermenting, controlling the temperature of the materials to be between 22 and 25 ℃ and the relative humidity to be above 90 percent, and fermenting for 36 to 48 hours;
inoculating rhizopus oryzae and aspergillus oryzae suspension after stirring, sealing, preserving heat and fermenting, controlling the temperature of the material at 27-30 ℃ and the relative humidity above 90%, and stopping fermenting when the amino acid nitrogen in the material is detected to reach 6%;
(4) Dehydrating: and (5) putting the completely fermented material into a dryer for drying and dewatering.
Comparative example 2:
the present example provides a mixed fermentation inoculant for bean products, which comprises Weissella (deposited at the microorganism culture collection in Guangdong province, with the accession number of GDMCCNo.60377), mucor racemosus (deposited at the common microorganism center of the microorganism culture collection management Committee, with the accession number of CGMCC No. 8700), rhizopus oryzae (purchased from Yiyuan Biotechnology Co., ltd.), and Aspergillus oryzae (purchased from Yisource Kangyuan Biotechnology Co., ltd.). In the mixed fermentation inoculant, the colony forming unit number ratio is 1:1:1:1.
a fermentation method of applying a mixed fermentation microbial inoculum to soybeans comprises the following specific steps:
(1) Pretreatment: firstly, cleaning raw materials, and cleaning with clear water to select high-quality soybeans, so as to ensure the surface of the soybeans to be clean; then preparing a soaking barrel, putting the washed high-quality soybeans into the soaking barrel, injecting enough clean water, and soaking for 15-24 hours at the room temperature of 15-18 ℃ to ensure that the soybeans absorb enough water so as to expand;
(2) Grinding, pulping, boiling and condensing: putting the soybeans which are expanded by water absorption into a grinding filter, grinding soybean particles, and then obtaining soybean milk slurry through colloid milling and homogenization; placing 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 ℃, preserving heat 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 anticlockwise for 3-5 minutes to ensure that the lactone is completely dissolved in the soybean milk, and naturally cooling to room temperature, and automatically condensing the soybean milk;
(3) Fermenting by adding a microbial inoculum:
placing the coagulated soybean milk blocks into a reaction kettle, inoculating with a proper amount of Mucor total-like suspension, sealing, preserving heat, fermenting, controlling the material temperature at 22-25 ℃ and the relative humidity above 90%, and fermenting for 36-48h;
inoculating Weissella suspension to the surface of the soybean milk block after stirring, controlling the water content of the material to be 63% -67% after inoculation, spreading the material in a fermentation box according to the thickness of 2-3 cm, controlling the temperature to be 30-35 ℃ and the relative humidity to be more than 90%, and fermenting for 12-36h;
inoculating rhizopus oryzae and aspergillus oryzae suspension after stirring, sealing, preserving heat and fermenting, controlling the temperature of the material at 27-30 ℃ and the relative humidity above 90%, and stopping fermenting when the amino acid nitrogen in the material is detected to reach 6%;
(4) Dehydrating: and (5) putting the completely fermented material into a dryer for drying and dewatering.
Comparative example 3:
the present example provides a mixed fermentation inoculant for bean products, which comprises Weissella (deposited at the microorganism culture collection of Guangdong province, with the accession number of GDMCCNo.60377), russell preparation (purchased from Shanghai biosciences Co., ltd.), mucor pulmonale (deposited at the microorganism culture collection management Committee common microorganism center, with the accession number of CGMCC No. 8700), rhizopus oryzae (purchased from Yisource Kangyuan biosciences Co., ltd.), aspergillus oryzae (purchased from Yisource Kangyuan biosciences Co., ltd.). In the mixed fermentation inoculant, the colony forming unit number ratio is 1:1:1:1:1.
a fermentation method of applying a mixed fermentation microbial inoculum to soybeans comprises the following specific steps:
(1) Pretreatment: firstly, cleaning raw materials, and cleaning with clear water to select high-quality soybeans, so as to ensure the surface of the soybeans to be clean; then preparing a soaking barrel, putting the washed high-quality soybeans into the soaking barrel, injecting enough clean water, and soaking for 15-24 hours at the room temperature of 15-18 ℃ to ensure that the soybeans absorb enough water so as to expand;
(2) Grinding, pulping, boiling and condensing: putting the soybeans which are expanded by water absorption into a grinding filter, grinding soybean particles, and then obtaining soybean milk slurry through colloid milling and homogenization; placing 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 ℃, preserving heat 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 anticlockwise for 3-5 minutes to ensure that the lactone is completely dissolved in the soybean milk, and naturally cooling to room temperature, and automatically condensing the soybean milk;
(3) Fermenting by adding a microbial inoculum:
placing the coagulated soybean milk blocks into a reaction kettle, inoculating the soybean milk blocks with mixed bacterial suspension on the surface, controlling the water content of the material to be 63% -67% after inoculation, spreading the material in a fermentation box according to the thickness of 2-3 cm, controlling the temperature to be 20-35 ℃ and the relative humidity to be more than 90%, stirring in the middle of fermentation at proper time, and stopping fermentation when the amino acid nitrogen in the material is detected to reach 6%;
(4) Dehydrating: and (5) putting the completely fermented material into a dryer for drying and dewatering.
The cadmium contents of the products of examples 1 to 3 and comparative examples 1 to 3 were examined, and the results are shown in Table 1. As can be seen from the results in Table 1, the amount of the microbial inoculum and the use steps both affect the content of cadmium metal in the product. The fermentation condition of the microbial inoculum added later can be changed by one-time use and multiple-time use of the microbial inoculum, so that the influence of the microbial inoculum on the content of metal cadmium in the product is further influenced.
Comparative example 4:
the present example provides a mixed fermentation inoculant for bean products, which comprises lactobacillus plantarum CICC20718 (commercially available), a Russell yeast preparation (purchased from Shanghai biosciences Co., ltd.), mucor racemosus (preserved in the common microorganism center of the Committee for conservation of microorganisms, with the preservation number of CGMCC No. 8700), rhizopus oryzae (purchased from Yi Yuan Kangyuan biosciences Co., ltd.), and Aspergillus oryzae (purchased from Yi Yuan KangYuan biosciences Co., ltd.). In the mixed fermentation inoculant, the colony forming unit number ratio is 1:1:1:1:1.
a fermentation method of applying a mixed fermentation microbial inoculum to soybeans comprises the following specific steps:
(1) Pretreatment: firstly, cleaning raw materials, and cleaning with clear water to select high-quality soybeans, so as to ensure the surface of the soybeans to be clean; then preparing a soaking barrel, putting the washed high-quality soybeans into the soaking barrel, injecting enough clean water, and soaking for 15-24 hours at the room temperature of 15-18 ℃ to ensure that the soybeans absorb enough water so as to expand;
(2) Grinding, pulping, boiling and condensing: putting the soybeans which are expanded by water absorption into a grinding filter, grinding soybean particles, and then obtaining soybean milk slurry through colloid milling and homogenization; placing 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 ℃, preserving heat 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 anticlockwise for 3-5 minutes to ensure that the lactone is completely dissolved in the soybean milk, and naturally cooling to room temperature, and automatically condensing the soybean milk;
(3) Fermenting by adding a microbial inoculum:
placing the coagulated soybean milk blocks into a reaction kettle, inoculating a proper amount of mixed bacterial suspension of Weissella and Russell yeast preparations on the surface of the soybean milk blocks, controlling the water content of the material to be 63% -67% after inoculation, spreading the material in a fermentation box according to the thickness of 2-3 cm, controlling the temperature to be 30-35 ℃ and the relative humidity to be more than 90%, and fermenting for 12-36h;
inoculating the mucor total suspension after stirring, sealing, preserving heat and fermenting, controlling the temperature of the materials to be between 22 and 25 ℃ and the relative humidity to be above 90 percent, and fermenting for 36 to 48 hours;
and (3) continuously inoculating rhizopus oryzae and aspergillus oryzae suspension after stirring, sealing, preserving heat and fermenting, controlling the temperature of the material at 27-30 ℃ and the relative humidity above 90%, and stopping fermenting after detecting that the amino acid nitrogen in the material reaches 6%.
(4) Dehydrating: and (5) putting the completely fermented material into a dryer for drying and dewatering.
Comparative example 5:
the present example provides a mixed fermentation inoculant for bean products, which comprises Lactobacillus delbrueckii CICC 6382 (commercially available), saccharomyces rouxii preparation (purchased from Shanghai biosciences Co., ltd.), mucor racemosus (preserved in the common microorganism center of the Committee for culture preservation of microorganisms, accession number: CGMCC No. 8700), rhizopus oryzae (purchased from Yi-source biosciences Co., ltd.), and Aspergillus oryzae (purchased from Yi-source kang-source biosciences Co., ltd.). In the mixed fermentation inoculant, the colony forming unit number ratio is 1:2:1:1:1.
a fermentation method of applying a mixed fermentation microbial inoculum to soybeans comprises the following specific steps:
(1) Pretreatment: firstly, cleaning raw materials, and cleaning with clear water to select high-quality soybeans, so as to ensure the surface of the soybeans to be clean; then preparing a soaking barrel, putting the washed high-quality soybeans into the soaking barrel, injecting enough clean water, and soaking for 15-24 hours at the room temperature of 15-18 ℃ to ensure that the soybeans absorb enough water so as to expand;
(2) Grinding, pulping, boiling and condensing: putting the soybeans which are expanded by water absorption into a grinding filter, grinding soybean particles, and then obtaining soybean milk slurry through colloid milling and homogenization; placing 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 ℃, preserving heat 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 anticlockwise for 3-5 minutes to ensure that the lactone is completely dissolved in the soybean milk, and naturally cooling to room temperature, and automatically condensing the soybean milk;
(3) Fermenting by adding a microbial inoculum:
placing the coagulated soybean milk blocks into a reaction kettle, inoculating a proper amount of mixed bacterial suspension of Weissella and Russell yeast preparations on the surface of the soybean milk blocks, controlling the water content of the material to be 63% -67% after inoculation, spreading the material in a fermentation box according to the thickness of 2-3 cm, controlling the temperature to be 30-35 ℃ and the relative humidity to be more than 90%, and fermenting for 12-36h;
inoculating the mucor total suspension after stirring, sealing, preserving heat and fermenting, controlling the temperature of the materials to be between 22 and 25 ℃ and the relative humidity to be above 90 percent, and fermenting for 36 to 48 hours;
and (3) continuously inoculating rhizopus oryzae and aspergillus oryzae suspension after stirring, sealing, preserving heat and fermenting, controlling the temperature of the material at 27-30 ℃ and the relative humidity above 90%, and stopping fermenting after detecting that the amino acid nitrogen in the material reaches 6%.
(4) Dehydrating: and (5) putting the completely fermented material into a dryer for drying and dewatering.
TABLE 1
| Sequence 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 has certain antibacterial effect, the application detects the colony conditions of the products of examples 1-3 and comparative examples 1-3, and the total number of colonies in bean products under the constant temperature condition of 37 ℃ and different preservation times, and the results are shown in Table 2. As can be seen from the results in Table 2, the prepared bean product had a remarkable effect on gram Yang Shi bacteria, and the growth state of the bacteria was changed 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 for illustrating the technical solution of the present application and not for limiting the scope of the present application, and although the present application has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present application may be modified or substituted equally without departing from the spirit and scope of the technical solution of the present application.
Claims (1)
1. A fermentation method for preparing bean products by using mixed fermentation bacteria is characterized in that: the mixed fermentation microbial inoculum consists of Weissella, a Russell preparation, mucor racemosus, rhizopus oryzae and Aspergillus oryzae, and the colony forming unit number ratio is 1: (1-2): 1:1:1, the Weissella is preserved in the microorganism strain collection center of Guangdong province, the preservation number is GDMCC No.60377, and the Mucor pulmonale is preserved in the common microorganism center of the microorganism strain collection management committee, and the preservation number is CGMCC No.8700;
a method for fermenting bean products by using the mixed fermentation inoculant comprises the following steps,
(1) Pretreatment: firstly, cleaning raw materials, cleaning with clear water, selecting high-quality soybeans, and soaking the soybeans for 15-24 hours at the room temperature of 15-18 ℃ to ensure that the soybeans absorb enough water so as to expand;
(2) Grinding, pulping, boiling and condensing: putting the soybeans which are expanded by water absorption into a grinding filter, grinding soybean particles, and then obtaining soybean milk slurry through colloid milling and homogenization; placing 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 ℃, preserving heat 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 anticlockwise for 3-5 minutes to ensure that the lactone is completely dissolved in the soybean milk, and naturally cooling to room temperature, and automatically condensing the soybean milk;
(3) Fermenting by adding a microbial inoculum: placing the coagulated soybean milk blocks into a reaction kettle, inoculating a proper amount of mixed bacterial suspension of Weissella and Russell yeast preparations on the surface of the soybean milk blocks, controlling the water content of the material to be 63% -67% after inoculation, spreading the material in a fermentation box according to the thickness of 2-3 cm, controlling the temperature to be 30-35 ℃ and the relative humidity to be more than 90%, and fermenting for 12-36h;
inoculating the mucor total suspension after stirring, sealing, preserving heat and fermenting, controlling the temperature of the materials to be between 22 and 25 ℃ and the relative humidity to be above 90 percent, and fermenting for 36 to 48 hours;
inoculating rhizopus oryzae and aspergillus oryzae suspension after stirring, sealing, preserving heat, fermenting, controlling the temperature of the material at 27-30 ℃ and the relative humidity above 90%, and fermenting until the amino acid nitrogen in the material reaches 6%;
(4) Dehydrating: and (5) putting the completely fermented material into a dryer for drying and dewatering.
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