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Technique for preparing Aspergillus fermented black beans by metabolism regulation process and product thereof

A technology of metabolism regulation and fermented soya bean, which is applied in the process and product field of aspergillus-type fermented soya bean prepared by metabolic regulation method, can solve the problems of long fermented soya bean production cycle, low fermented soya production efficiency, low protease activity, etc. And the effect of amino acid nitrogen improvement and high nutritional value

Active Publication Date: 2014-04-16
ZHONGKAI UNIV OF AGRI & ENG +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, due to the slow growth of mold and the low activity of protease in the koji making process, the koji making process is generally about 10 days, which makes the production cycle of fermented soya bean longer, generally about 2 months, and the production efficiency of fermented soya bean is relatively low.

Method used

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  • Technique for preparing Aspergillus fermented black beans by metabolism regulation process and product thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1, technological process of the present invention:

[0029] 1) Soaking: Soak black beans with 3 times the volume of water for 8 hours;

[0030] 2) Cooking: Cook the soaked black beans at 121°C for 15 minutes;

[0031] 3) Cooling: Cool the boiled black beans to 40°C with a moisture content of 45%;

[0032] 4) Koji making: add 3% of the black bean hydrolyzate relative to the black bean raw material weight to the cooled black beans and inoculate 5% of the Aspergillus oryzae spore suspension, and the spore concentration is 10%. 7 individual / mL, and cultured at 29°C for 5 days to obtain koji koji covered with mycelium; during this process, the activity of koji koji was measured to reach 367.7U / g;

[0033] 5) Fermentation: Clean the surface of the saga, put the cleaning and prepared auxiliary materials in the fermentation pool after cleaning and preparing tempeh. The commonly used auxiliary materials are used for cleaning the sulfate of 0.01%and 0.4%mixed spices....

Embodiment 2

[0036] Embodiment 2, technological process of the present invention:

[0037] 1) Soaking: Soak black beans with 3 times the volume of water for 12 hours;

[0038] 2) Cooking: Cook the soaked black beans at 121°C for 30 minutes;

[0039] 3) Cooling: Cool the boiled black beans to 45°C with a moisture content of 50%;

[0040] 4) Koji making: add 3% of the black bean hydrolyzate relative to the black bean raw material weight to the cooled black beans and inoculate 5% of the spore suspension of Aspergillus oryzae, and the spore concentration is 10%. 7 individual / mL, cultured at 31°C for 5 days to obtain fermented koji koji covered with mycelium; during this process, the activity of koji koji was measured to reach 367.7U / g;

[0041] 5) Fermentation: Clean the surface of fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fer...

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Abstract

The invention relates to a technique for preparing Aspergillus fermented black beans by a metabolism regulation process, which comprises the following steps: immersing, boiling, cooling, yeast preparation, fermenting and drying. In the yeast preparation process, a black bean hydrolysate is added to enhance the yeast enzyme activity, shorten the yeast preparation period and provide nutrient substances for secondary fermentation; and in the fermentation process, saline water is added to inhibit infectious microbes in the fermentation process. The invention also relates to fermented black beans produced by the technique. The production technique greatly shortens the production cycle of the fermented black beans, and enhances the nutritive value of the fermented black beans.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a process and product for preparing Aspergillus-type tempeh by a metabolic regulation method. Background technique [0002] Tempeh is made from soybean or soybean as the main raw material, and uses the action of Mucor, Aspergillus or bacterial protease to decompose soybean protein. When it reaches a certain level, adding salt, wine, drying and other methods can inhibit the activity of enzymes and delay the fermentation process. to make. Tempeh is rich in protein (20%), fat (7%) and carbohydrates (25%), and contains a variety of amino acids, minerals and vitamins that the human body needs, and its unique aroma increases appetite. , favored by consumers. [0003] In the prior art, due to the slow growth of mold and low protease activity during the koji-making process, the koji-making process generally takes about 10 days, so that the production cycle of fermented fermented bean cur...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/29A23L1/23A23L11/00A23L27/24A23L33/00
CPCA23V2002/00A23L27/24A23L33/00A23L11/50A23V2200/10A23V2200/30A23V2250/21
Inventor 邓开野杨敏杨明泉黎尔纳刘长海陈穗潘平平崔鹏举王小勇
Owner ZHONGKAI UNIV OF AGRI & ENG
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