Complex microbial agent for producing soybean paste in Pixian County and preparation method thereof

Abstract

The invention discloses a complex microbial agent for producing soybean paste in Pixian County, which mainly comprises coculture of saccharomyces cerevisiae, candida utilis, lactobacillus plantarum and salt tolerant tetrads, and skim milk powder, glycerin, maltodextrin, trehalose and L-sodium glutamate, or mainly comprises coculture of saccharomyces cerevisiae, candida utilis, lactobacillus plantarum and salt tolerant tetrads, and porous starch, maltodextrin and polyvinyl pyrrolidone. A method for preparing the complex microbial agent for producing soybean paste in Pixian County comprises the following technological steps of: (1) activating and propagating strains; (2) inoculating; (3) co-culturing; and (4) adding a protective agent and drying. By using the complex microbial agent in the preparation of cooked soybean paste, the complex microbial agent maintains the characteristics of traditional soybean paste in Pixian County. Meanwhile, compared with the traditional technology, the complex microbial agent has the advantages of shortening the production period by 1 / 3, improving the amino nitrogen content by 3 to 8 times, improving the volatile aroma content by 2 to 4 times, and ensuring the aflatoxin B1 of 0 to 0.5ppm only.

Description

technical field [0001] The invention belongs to the field of compound microbial bacterial agents, and in particular relates to a compound microbial bacterial agent for watercress production and a preparation method thereof. Background technique [0002] Pixian Douban has the reputation of "the soul of Sichuan cuisine" and has a history of more than 300 years. Pixian Douban is brewed with red pepper and broad beans as the main raw materials, edible salt, wheat flour, etc., according to traditional techniques. Douban. Pixian Douban is produced in Pixian County, Chengdu City, Sichuan Province, my country. It is a geographical indication product approved by the General Administration of Quality Supervision, Inspection and Quarantine. Traditional Pixian Douban relies on the natural inoculation of microorganisms in the environment. In recent years, most Pixian Douban production enterprises have begun to inoculate with Aspergillus oryzae 3.042, which is used for soy sauce product...

AI Technical Summary

Problems solved by technology

Studies have shown that the fermentation process of Pixian Douban is the result of the joint action of various microorganisms. After artificial inoculation of Aspergillus oryzae, other strains still rely on the natural inoculation of microorganisms in the environment, and there are many instability and uncontrollability.

Research by Liu Chaolan and others found that inoculation of salt-tolerant lactic acid bacteria and yeast into Pixian Doubanjiang fermented grains for co-cultivation can shorten its fermentation cycle, inhibit miscellaneous bacteria, and improve product flavor (see Liu Chaolan et al., co-cultivation technology of lactic acid bacteria and yeast shortens the time of Pixian Doubanjiang Applied research on the aging period, China Brewing, No. 3, 2009, 105-108), but it is difficult to popularize and apply in production because only a single strain is directly added to the fermented bean paste