Biological fermentation process for flavorful bean product

Abstract

The invention discloses a biological fermentation process for a flavorful bean product. The process comprises the following steps: raw material preparing; inoculum powder inoculating for starter propagation: separately subjecting a Mucor racemosus M.R.C-1 inoculum and bacillus subtilis to inoculation for starter propagation; 3. adjuvant adding: mixing two kinds of starters prepared in the step 2,then, adding common salt, liquor, five-spices powder and pericarpium zanthoxyli powder, and carrying out thorough stirring and mixing; and after fermentation: canning the mixture obtained in the step3, and carrying out after fermentation. According to the process, the Mucor racemosus M.R.C-1 inoculum and the bacillus subtilis are creatively inoculated separately for starter propagation, and then,mixing is carried out, so that the cycle of after fermentation of fermented soybeans can be shortened to 22 to 25 days, and the production efficiency is increased; two kinds of inocula are applied tostarter propagation separately, thus, pollution caused by infectious microbes is avoided, and meanwhile, the proportion is proper, the inhibition of propagation of other bacteria caused by the bacillus subtilis is avoided; and compared with pure-Mucor starter propagation, the fermented soybeans are delicious, tasty and slugging and are moderate in degree of saltiness, sweety in aftertaste and rich in salted fermented bean flavor.

Description

technical field [0001] The invention belongs to the field of bean product fermentation, and in particular relates to a biological fermentation process of flavor bean product. Background technique [0002] Tempeh is a soybean fermented food with extremely high nutritional value and medical value, which is processed from whole soybeans or (watercress) through soaking, cooking, koji making, fermentation and other processes. Among them, Mucor-type Douchi has the largest output among similar products in the country, mainly produced in Chongqing, represented by Yongchuan Dougu and Tongchuan Douchi. Due to the large number of microbial groups in the koji, the enzyme system is complex, and the activity of various enzymes is not exhausted. Similarly, plus the longer fermentation time, the Mucor-type tempeh has a strong mellow and estery aroma, and the finished oil lubricates the residue. It is a good product among all kinds of tempeh and is very popular among people. [0003] The ex...

AI Technical Summary

Problems solved by technology

[0003] The existing fermenting process of mucormycin-type fermented soybeans mainly adopts natural koji making, which is greatly affected by the seasonal temperature and cannot be produced every year. The production cycle is still long and the production efficiency is low