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Process for preparing Yangjiang fermented soybeans by pure aspergillus oryzae fermentation

A technology of Aspergillus oryzae and Aspergillus oryzae spores, applied in the direction of food science, etc., can solve the problems of low antioxidant content in tempeh and inability to make better use of effective substances, and achieve high antioxidant content, high ability to scavenge free radicals in the body, Effect

Pending Publication Date: 2020-02-21
周伟光
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] However, in the prior art, fermented pure fermented soy bean using traditional technology, the antioxidant content of fermented soy bean obtained is low, and its effective substances cannot be better utilized

Method used

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  • Process for preparing Yangjiang fermented soybeans by pure aspergillus oryzae fermentation
  • Process for preparing Yangjiang fermented soybeans by pure aspergillus oryzae fermentation
  • Process for preparing Yangjiang fermented soybeans by pure aspergillus oryzae fermentation

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Embodiment 1

[0047] The pure-bred Aspergillus oryzae fermentation of this embodiment prepares the technology of Yangjiang Douchi, specifically comprises the following preparation steps:

[0048] S1. Prepare pure Aspergillus oryzae, Yangjiang black beans and salt;

[0049] S2. Preparation of pure Aspergillus oryzae spore suspension: use Aspergillus oryzae (No. 171020) as the fermentation strain, inoculate and cultivate dark green to dark green spores in an electric thermostat incubator, then wash out the spores with sterile water and shake Obtain spore suspension afterwards; Concrete preparation steps are as follows:

[0050]S2.1. Pick a small amount of pure Aspergillus oryzae spores from the preserved slant culture medium, inoculate them in the sterilized and cooled fresh slant medium, and cultivate them at 28°C for 7 days until a large amount of dark green grows on the surface of the slant medium. to dark green spores;

[0051] S2.2. Inject 5 mL of sterile water into the test tube for c...

Embodiment 2

[0070] Group design for tempeh making

[0071] After the black beans are washed with water to remove impurities, the complete and full black beans are screened out, soaked in 3 times the mass of water at room temperature for 12 hours, and the water on the surface of the black beans is drained. Weigh 150g of black beans with the same mass and divide them into four 500mL beakers with sample number labels, and then sterilize at 121°C for 20min after sealing with gauze. Cool to room temperature in an aseptic operating table. The amount of pure Aspergillus oryzae spore suspension and fresh black soybean supernatant is shown in the table below. No. 1, 2, and 3 are koji made by induction method, and No. 4 is traditional koji. song. Put all the beakers into the same incubator, and make koji at 31°C for 5 days. Wash away the mildew on the surface of the koji in each beaker with the tap water cooled after boiling, preferably without damaging the epidermis, so as to obtain the cleaned ...

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Abstract

Embodiments of the invention disclose a process for preparing Yangjiang fermented soybeans by pure aspergillus oryzae fermentation, and particularly relates to the field of fermented soybean processing technologies. The process specifically includes the following preparation steps: S1, preparing pure aspergillus oryzae, Yangjiang black beans and table salt; S2, by using the aspergillus oryzae as afermentation strain, performing inoculation cultivation by using an electrothermal constant-temperature cultivator to obtain dark green to green black spores, performing elution on the spores by using sterile water, and performing shaking to obtain a spore suspension; and S3, soaking the black beans, performing grinding to obtain pulp, adjusting the pH, performing hydrolysis, performing centrifugation, and separating the supernatant to obtain a black bean hydrolysate. The process utilizes the pure aspergillus oryzae fermentation to prepare the Yangjiang fermented soybeans, the black bean hydrolysate is added, salt water is added during fermentation, during the fermentation of the black beans, the antioxidant activity is gradually enhanced, the fermented soybeans prepared by the black beanhydrolysate-induced pure fermentation method has stronger antioxidant activity than antioxidant activity of fermented soybeans prepared by conventional process pure fermentation, and the antioxidantactivity effect of the fermented soybeans prepared by low-salt fermentation is stronger.

Description

technical field [0001] The embodiment of the present invention relates to the field of fermented soya bean processing technology, in particular to a process for preparing Yangjiang fermented soya bean by fermenting pure Aspergillus oryzae. Background technique [0002] As a traditional fermented soy product, tempeh has a history of more than 2,000 years of production and consumption in my country. According to different raw materials, it can be divided into yellow tempeh and black tempeh; according to the type of koji-making bacteria, tempeh can be divided into mucor, aspergillus, rhizopus and bacterial type; according to taste, tempeh can be divided into salty tempeh and light tempeh. Tempeh. Tempeh has high nutritional value, rich in protein, amino acids, vitamins and other nutrients, and rich in biologically active substances such as isoflavones, soybean saponins, and soybean polypeptides. [0003] Fermented soy sauce can not only be used as seasoning, but also can be u...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L33/00A23L11/50
CPCA23L33/00A23L11/50
Inventor 周伟光李天宝曾丽珠张昊
Owner 周伟光
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