A preparation method and application of a composition for strengthening watercress post-fermentation bacteria

Abstract

The invention relates to the field of bioengineering, and relates to a preparation method and application of an inoculum composition for strengthening watercress post-fermentation. The inoculant composition includes yeast inoculum, aspergillus oryzae inoculum and Gesporum coelomyces inoculum, which are prepared separately The three bacterial agents are then mixed with the post-fermented watercress in proportion for the post-fermentation of the watercress. The invention provides a preparation method of the bacterial agent composition, the overall process is suitable for industrial continuous production, comprehensively utilizes the by-product of Pixian watercress production (pepper bellflower), the production cycle can be saved for 6 months, the amino nitrogen is increased by 20%, and the volatility is high. Fragrance components increased by more than 3 times (total ester, total acid and total aldehyde content), in aflatoxin B 1 The peak produced (fermentation 30-60 days) was inserted into the yeast agent, which strengthened the process of ester production and aroma production, competitively inhibited the metabolism of toxin-producing Aspergillus flavus and some Aspergillus parasitica, and reduced the content of aflatoxin B1. Aspergillus toxin B 1 Less than 0.5ppm improves food safety.

Description

technical field [0001] The invention relates to the field of bioengineering, and relates to a preparation method and application of a composition for strengthening watercress post-fermentation bacterial agents. Background technique [0002] Pixian Douban is a traditional fermented food in China. It has a history of more than 300 years and is listed as China's intangible cultural heritage. Pixian Douban not only has a unique production process, but also is unique among Chinese sauce products with its spicy and mellow taste, sticky velvet, bright red palm oil, and strong sauce. It can be called the soul of Sichuan cuisine. By the end of 2015, the brand value of "Pixian Douban" had reached 60.716 billion yuan, ranking first in the country as "processed food geographical indication products". In most countries and regions, foreign exchange earning exceeds 40 million US dollars. [0003] The production of Pixian Douban includes two stages of pre-fermentation and post-ripening f...

AI Technical Summary

Problems solved by technology

However, because the production of Pixian Douban in the post-fermentation stage is in an open environment, there are still a large number of environmental microorganisms participating in the fermentation process during the post-fermentation period of "sun-exposed and night-dew" for at least half a year to more than two years, which not only determines the quality of Pixian Douban The unique composition and flavor characteristics also have huge food safety risks, such as Mucor and Penicillium will produce musty odor, toxin-producing Aspergillus flavus and some Aspergillus parasiticus may also produce aflatoxin B 1 , causing major food safety hazards

Images