A fermented bean curd ripening-promoting fermentation compound bacterial agent and preparation method thereof

Abstract

The invention relates to the field of food biotechnology, in particular to a fermented bean curd ripening-promoting fermentation compound bacterial agent and a preparation method thereof. In the present invention, the strains of Pichia pastoris, Saccharomyces ormokoda and Lactococcus lactis subsp. lactis with high enzyme activity are selected, and the strains are robust, high in activity and non-degradable through activation, propagation, addition of protective agent, and freeze-drying. A complex bacterial agent that does not infect phages. The composite microbial agent of the present invention is used for fermented bean curd, which can effectively increase the fermentation speed of fermented bean curd, greatly shorten the post-fermentation time required for fermented bean curd production, and improve the flavor and amino acid nitrogen content of fermented bean curd, so that the fermented bean curd obtained in the final production The flavor is better, and the time required for production is greatly shortened, and the economic benefit is improved.

Description

technical field [0001] The invention relates to the field of food biotechnology, in particular to a fermented bean curd ripening-promoting fermentation compound bacterial agent and a preparation method thereof. Background technique [0002] Fermented bean curd, originated in China, has a production history of more than one thousand years. Together with tempeh, soy sauce and soybean paste, it is called the four traditional fermented soybean condiments in my country. Because of its rich nutrition, delicious taste, unique flavor and various varieties, Favored by consumers and concerned by scholars, it is known as "Chinese cheese" by Europe and the United States. Fermented bean curd, rich in high-quality protein and unsaturated fatty acids (linoleic acid, oleic acid, etc.), complete with 8 kinds of essential amino acids for human body, and the amino acid pattern is comparable to that of milk and eggs; it does not contain cholesterol, it is good for lowering serum cholesterol and ...

AI Technical Summary

Problems solved by technology

[0003] The "Thirteenth Five-Year Plan" Food Science Discipline Development Strategy pointed out that although my country's brewing and fermented food manufacturing industry has developed rapidly, there are generally backward technology, low level of product quality control, low resource utilization rate, and unsound food safety assurance system. The main reason for the bottleneck problem is the lack of relevant basic theoretical research, such as the analysis of microbial communities in the traditional fermentation process, and the unclear interaction mechanism of flavor microorganisms, which leads to unstable metabolism of key flavor substances in brewed and fermented foods, and difficult production control.

As far as fermented bean curd is concerned, most of the production follows the traditional process, and the post-fermentation time is as long as 6-8 months. The seasonal restrictions are severe, the factory occupies a large area, and the product quality is difficult to guarantee, which seriously restricts the development of its industry and has become an urgent problem for enterprises to solve. problem

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