A fermented bacterium agent for promoting ripening and increasing flavor of bean chili sauce and its preparation method

Abstract

The invention discloses a broad-bean chili sauce maturity-promotion and aroma-enhancement fermentation bacterium agent and a preparation method thereof. The preparation method comprises the following steps: performing propagation culture on bacillus pumilus, lactobacillus fermentum, lactobacillus bifermentans, saccharomyces rouxii and aspergillus oryzae; mixing, inoculating to a sterilization matrix carrier culture medium by 4%-8%, and culturing at 32 DEG C for 48 hours, wherein the colony count is 108-1,010cfu / mL; after the fermentation is finished, adding 6%-10% of sucrose, 1%-5% of gelatin and 2%-5% of glycerin as heat-resistant protectants, flatly laying on a thin layer, performing far-infrared drying at 50-60 DEG C for 2-3 hours, and packaging in vacuum. According to the fermentation bacterium agent, the maturity promotion, aroma enhancement and fermentation of broad-bean chili sauce are enhanced and the quality of the broad-bean chili sauce is stabilized and improved.

Description

technical field [0001] The invention relates to the field of food biotechnology, in particular to a fermented bacterium for promoting ripening and increasing aroma in bean chili sauce, and also relates to a preparation method of the fermenting bacterium for promoting ripening and increasing aroma in bean chili sauce. Background technique [0002] Fermented food, due to the high nutritional value and physiological functions endowed by microbial biochemical improvement, has gradually become a global trend food, accounting for 30-40% of the world's dietary consumption, and is increasingly valued by countries all over the world. Broad-beansauce, as a unique fermented condiment unique to China, originated in Sichuan folk and has a production history of nearly 300 years. [0003] Douban products can be divided into two categories: sweet douban (without chili pepper) and spicy douban (with chili added). Among them, douban chili sauce or broad bean chili sauce is characterized by oi...

AI Technical Summary

Problems solved by technology

The production process of traditional bean chili sauce (broad bean watercress, soaking, steaming and wrapping in flour for natural enrichment or pure bacteria inoculation to make koji, broad bean koji plus salt water to make fermented grains, outdoor tile vats exposed to the sun and night dew or large pond insulation fermentation, original watercress juice and pickled peppers Mixing uncooked grains, outdoor tile vats exposed to the sun and night dew, or large ponds for heat preservation) labor intensity is high, feeding is limited by seasons, inoculation is uneven, koji quality is unstable, hygienic indicators are difficult to control, and product quality is difficult to guarantee

What's more prominent is that the fermentation period of the traditional process of Douban chili sauce is extremely long, generally at least half a year, and some products even require a post-ripening period of more than one year, which seriously restricts the development of its industry and has become an urgent problem for enterprises to solve