阅读说明：本技术 一种纳豆豉的制备工艺 (Preparation process of fermented soybeans ) 是由 于秉刚 于志慧 于 2020-08-07 设计创作，主要内容包括：本申请提出了一种纳豆豉的制备工艺,包括原料处理、制曲和后发酵的过程,在原料处理后还包括接种的步骤,所述接种过程包括在原料中加入混合菌种和辅料,所述混合菌种包括米曲霉和纳豆芽孢杆菌。本申请通过在原料中加入混合菌种,起到单位质量或者说单位体积的原料中具有更多、更全的酶系,且菌种的占比和辅料的配伍使得本申请的纳豆豉产品具有更好的风味。(The application provides a preparation technology of fermented soybeans, including raw materials processing, starter propagation and after-fermentation's process, still including the step of inoculation after raw materials processing, the inoculation process includes that mixed bacterial and auxiliary material are added in the raw materials, mixed bacterial includes aspergillus oryzae and bacillus natto. This application plays more, more complete enzyme systems in unit mass or unit volume's the raw materials through adding mixed bacterial in the raw materials, and the proportion of bacterial and the compatibility of auxiliary material make the fermented soybean product of this application have better flavor.)

1. A preparation process of fermented soybeans comprises the processes of raw material treatment, starter propagation and after-fermentation, and is characterized by further comprising the step of inoculation after the raw material treatment, wherein the inoculation process comprises the step of adding mixed strains and auxiliary materials into the raw materials, and the mixed strains comprise aspergillus oryzae and bacillus natto.

2. The process according to claim 1, characterized in that: the amount of the aspergillus oryzae is 9-21 g and the amount of the bacillus natto is 9-21 g per 50kg of raw materials.

3. The process according to claim 2, characterized in that: the mass ratio of the aspergillus oryzae to the bacillus natto in the mixed strain is 7: 3.

4. the process according to claim 1, characterized in that: the auxiliary material is wheat flour, and the addition amount of the wheat flour is 4-6 kg per 50kg of raw materials.

5. The process according to claim 1, characterized in that: the raw material treatment comprises the steps of material selection, soaking and cooking, wherein the soaking comprises the processes of soaking the raw materials, washing the raw materials clean, draining residual water, and pouring the raw materials into a steamer to be flattened.

6. The process according to claim 5, characterized in that: in the cooking process, the cooking temperature is 140-160 ℃, the cooking time is 170-190 min, and then the material is braised for 110-130 min; and (4) when the temperature of the raw material product taken out of the pot after stewing is reduced to 35 ℃, inoculating.

7. The process according to claim 1, characterized in that: and the step of making the koji comprises the steps of respectively filling the inoculated raw materials into koji trays, flattening the raw materials until the thickness of the koji layer is not more than 3cm, and then moving the raw materials into a koji making chamber for static culture and koji making.

8. The process according to claim 6, characterized in that: the starter propagation conditions are that the product temperature during starter propagation is 25-35 ℃, the relative humidity in a starter propagation chamber is 80-90%, and the starter propagation time is 48-72 h.

9. The process according to claim 1, characterized in that: the post-fermentation process comprises pouring the yeast material into a fermentation cylinder, adding salt, Lentinus Edodes and spicery, stirring, sealing, and fermenting for more than 6 months under natural condition.

10. The process according to claim 1, characterized in that: the Aspergillus oryzae is Aspergillus oryzae Shanghai No. 3042.

Technical Field

The application belongs to the field of food processing, and particularly relates to a preparation process of fermented soybeans.

Background

Fermented soya beans have a long history in China. Ancient times called fermented soya beans "you Shu", also called "hobby". The earliest record is found in the book of Liuxi' Sao Ming & Shi Yin (national treasures of the Ming Dynasty), which is called as (natto) because it was made in the temple of Japan and then stored in the temple of Japan. The southeast Asia countries have habits of eating fermented soya beans, and along with the inheritance of history, the manufacturing methods and the flavors of different regions are different. Such as southern oil fermented soya beans, northern vegetable fermented soya beans and the like. Forms a colorful non-material culture, for example, the Yongchuan fermented soya beans and the Cuchuan fermented soya beans are listed in the national non-material culture heritage. Originating from old Jinan fermented soya beans in the Western Han period, ancient times called Wangshi fermented soya beans are listed in Jinan non-material cultural heritage.

The fermented soybean can not only be used for flavoring, but also be used as medicine. According to traditional Chinese medicine, fermented soya beans have mild nature, sweet and slightly bitter taste and enter lung and stomach meridians. Has effects in dispelling pathogenic wind, relieving exterior syndrome, clearing away heat, eliminating dampness, relieving restlessness, dispersing depressed vital energy, and removing toxic materials. Can be used for treating exogenous febrile disease, fever, headache, dysphoria, chest distress, and food poisoning. Recorded in Bencao gang mu, lobster sauce has the functions of appetizing, promoting digestion, resolving food stagnation, inducing sweat, relieving exterior syndrome, relieving restlessness, relieving asthma, dispelling pathogenic wind, dispelling cold, treating water and soil addiction, relieving catamenia, and the like. And the fermented soybean is listed as the first medical and edible name in China.

In thousands of years of development and inheritance of fermented soya beans, the making process does not leave two key processes of starter propagation and fermentation. Firstly, making fermented soybean material produce enzyme systems of proteinase, amylase and cellulase, etc. by utilizing the enzyme system produced by brewing strain to decompose and convert protein and starch in soybean and wheat flour into polysaccharide, lipid material and amino acid required by human body, and can form unique flavour. Most of the Chinese manufacturers of the strain for making fermented soya beans currently select the Aspergillus oryzae Shanghai brewing 3042. The natto, another manufacturing process of the fermented soya beans, is bacillus natto which is called bacillus natto and belongs to bacillus subtilis bacillus natto subspecies.

The fermented soybean koji making process is a process of culturing an enzyme system by using a brewing strain of soybean as a culture medium, has a plurality of influencing factors, improves the fermentation conversion rate and the flavor by using a good strain, and aims of the koji making process comprise the following aspects: 1. maximum enzyme yield and numerous enzyme lines; 2. the activity of the enzyme is maintained as much as possible; 3. the carbon source in the raw materials is utilized to the maximum extent, so that the brewing strain generates more enzyme systems through starter propagation; 4. the contamination of bacteria and other bacteria in the process of making the yeast is prevented as much as possible, and the shortest time for making the yeast is 5.

The method for preparing the koji of the soybeans only by using the bacillus natto has the advantages that: 1. the fermentation period is short, and about three days; 2. the nattokinase produced by fermentation mainly comprises protease, amylase, cellulase and the like, the protease has the capability of decomposing protein and is a main enzyme system for decomposing, converting and synthesizing amino acid, and the amylase can liquefy starch.

The disadvantages of koji-making of soybeans only with Bacillus natto are: 1. the kinases produced by fermentation are not able to convert the protein in soybeans sufficiently in the short term; 2. the product has unpleasant ammonia smell.

The advantages of koji making of soybean only by aspergillus oryzae are as follows: the fermented soybean has the main functions of kinase (protease, lipase, amylase, saccharifying enzyme, cellulase and the like), the protease has the capability of decomposing protein, is a main enzyme system for decomposing, synthesizing and converting amino acid, and particularly, the lipase and the saccharifying enzyme have stronger capability and are the main enzyme systems for forming the fermented soybean flavor.

The disadvantages of koji making using only aspergillus oryzae are: the fermentation period is long, and the natural fermentation lasts for more than 6 months; the aspergillus oryzae enzyme system is relatively single, and is not suitable for the requirements of consumers on seeking more abundant nutrition and advocating healthy diet at present.

CN104323216A discloses a method for preparing tomato fermented soya bean sauce, which comprises the steps of sequentially inoculating and koji-making raw materials by aspergillus oryzae and bacillus natto liquid seeds; CN106418210A discloses a flavor fermented soybean with thrombolytic and blood pressure lowering functions and a preparation method thereof, wherein a flavor fermented soybean product is obtained by mixing a fermented natto soybean obtained by fermenting bacillus natto and an fermented aspergillus soybean obtained by fermenting aspergillus oryzae. The quality of fermented soybean products prepared by the fermented soybean preparation methods disclosed in the prior art still needs to be improved, and the reason for this is that the enzyme system generated by the growth and reproduction of the brewing strain in the unit mass is single or the enzyme activity is not high.

Disclosure of Invention

In order to solve the problems, the application provides a preparation process of fermented natto, which comprises the processes of raw material treatment, starter propagation and after-fermentation, and further comprises the step of inoculation after the raw material treatment, wherein the inoculation process comprises the step of adding mixed strains and auxiliary materials into the raw materials, and the mixed strains comprise aspergillus oryzae and bacillus natto.

The mixed strains are added into the raw materials, so that more and more complete enzyme systems are contained in the raw materials with unit mass or unit volume, and the ratio of the strains and the compatibility of auxiliary materials enable the fermented soybean product to have better flavor.

Preferably, the addition amount of the aspergillus oryzae is 9-21 g and the addition amount of the bacillus natto is 9-21 g per 50kg of raw materials.

Preferably, the mass ratio of the aspergillus oryzae to the bacillus natto in the mixed strain is 7: 3.

when the mass ratio of aspergillus oryzae to bacillus natto is 7:3, after starter propagation, enzyme activity detection and actual production prove that the finished fermented soybean has the best sensory effect (color, taste and state); the physical, chemical and sanitary indexes completely meet the quality requirements of the national bean product standard GB-2712.

Preferably, the auxiliary material is wheat flour, and the addition amount of the wheat flour is 4-6 kg per 50kg of raw materials.

Wheat flour is an important auxiliary material, and is high-quality starch containing nutrient substances such as carbohydrates, proteins, sucrose, glucose, fructose, dextrin and the like, and is a nutrient element for growth, propagation, decomposition, conversion and synthesis of brewing strains.

Preferably, the raw material treatment comprises the steps of material selection, soaking and cooking, wherein the soaking comprises the processes of soaking the raw materials, washing the raw materials clean, draining residual water, and pouring the raw materials into a steamer for flattening.

Local-produced soybeans or small-grain soybeans (non-transgenic) produced in northeast of China are selected, the soybean has high protein content and fragrant quality, and the prepared fermented soybeans have good taste. The purpose of the material selection is to remove various impurities mixed in the soybeans, ensure the cleanness of the raw materials, remove the soybeans which are individually deteriorated and not grown, and ensure the quality of the fermented soybeans.

The plant protein in the soybean tissue is a colloid, and the soybean soaked by water can make the plant protein colloid absorb water and expand, thus being more beneficial to cooking.

Preferably, in the cooking process, the cooking temperature is 140-160 ℃, the cooking time is 170-190 min, and then stewing is carried out for 110-130 min; taking the stewed raw materials out of the pot, cooling to be lower than 35 ℃, and then inoculating.

The method adopts a stainless steel steamer cooking mode, and the cooking aims at denaturing the soybean protein and is beneficial to the culture of aspergillus oryzae and natto strain enzyme systems.

Preferably, the starter propagation step comprises the steps of respectively filling the inoculated raw materials into a starter disc, flattening the starter disc until the thickness of the starter layer is not more than 3cm, and then moving the starter disc into a starter propagation chamber for stationary culture starter propagation.

The starter propagation is characterized in that the characteristic of kinases such as protease, lipase, amylase and the like which can be produced by pre-fermentation of mixed strains is used, the soybeans steamed in the same culture medium are cultured and propagated to achieve the effect that each soybean has a plurality of enzyme systems, and the culture process is called starter propagation and also called pre-fermentation.

Aspergillus oryzae and Bacillus natto have common characteristics during the starter propagation, and can grow and propagate on soybean culture medium to produce enzyme system. All are brewing strains of aerobic gas, so the thickness of the yeast layer is not more than 3cm, otherwise, the yeast quality is influenced by the excessively thick yeast layer.

Preferably, the thickness of the curved layer is 2-3 cm. The thickness of the yeast layer cannot be too thick, but cannot be too thin, and the enzyme activity and the yeast quality can be influenced by too thick or too thin the yeast layer.

Preferably, the starter propagation conditions are that the starter propagation temperature is 25-35 ℃, the relative humidity in the starter propagation chamber is kept at 80-90%, and the starter propagation time is 48-72 h.

Ventilation is needed in the koji making process to provide oxygen for the koji making process.

The finished koji has the sensory standard after the koji making by the raw materials, the koji material has the koji fragrance, the hypha bond is luxuriant, the spores are rich and yellow green, and the koji material has the phenomenon of continuous adhesion and slight ammonia smell.

Preferably, the post-fermentation process comprises pouring the koji material into a fermentation cylinder, adding salt, mushroom and spice, stirring, and fermenting for more than 6 months under natural conditions. The post-fermentation process is controlled to be more than 6 months to mature according to seasonal changes and different fermentation periods of finished product flavor.

The post-fermentation is a process of pouring the koji material after koji making into a fermentation cylinder, decomposing protein in the soybean and starch in the wheat flour by using an enzyme system generated by the koji making raw material, and converting and synthesizing the protein and the starch into various amino acids, carbohydrates and trace elements which can be absorbed by a human body. Also called after-fermentation, after-fermentation times of more than 6 months are called deep fermentation. The whole post-fermentation process of the application is as long as more than 6 months, and the natural fermentation is completely dependent on the change of four seasons.

Preferably, the spices include cinnamon, dried orange peel, pepper, anise, fennel and pepper.

Preferably, after feeding, adding a proper amount of peanut oil, sealing the cylinder or bottling to promote fermentation.

The salt, the peanut oil and the spices have the effects of fragrant smell, expelling wind and cold, stimulating the appetite and tonifying the spleen, have the function of resisting oxidation and are natural food preservatives.

Preferably, the Aspergillus oryzae is Aspergillus oryzae Shanghai No. 3042.

According to the method, characteristics of Aspergillus oryzae and Bacillus natto strains and experience of the applicant of a fourth generation Jinnan non-genetic bearer in making old Jinnan fermented soybeans for more than forty years are utilized, and a new fermentation process of double-strain mixed koji making is researched and developed for many years, so that the produced fermented soybeans have strong fermented soybean flavor, delicious taste and rich nutrition and completely meet the quality requirements of national bean products GB 2712. Provides a new healthy food for consumers, and expands the protection connotation of the non-ancient Jinan fermented soya beans.

This application can bring following beneficial effect:

the characteristics of aspergillus oryzae and bacillus natto strains are utilized, a novel double-strain mixed starter making fermentation process is adopted, the original soy sauce flavor of fermented soybeans is maintained, the nattokinase is added, and numerous amino acids and trace elements generated by co-fermentation are green food in plant protein, so that the requirements of consumers for healthy diet are met. Meanwhile, the fermented soybean kinase and natto kinase 1+1 are more than 2, and the fermented soybean has the food health-care effect. The produced economic benefit and social benefit are great, and the connotation of the protection, inheritance and development of the non-material cultural heritage of the fermented soya beans is expanded. The finished fermented soybean particles are basically molded and have no external visible foreign matters; delicious taste, strong fragrance of fermented soybeans, long aftertaste, and physicochemical hygienic indexes meeting the quality requirements of the national bean product standard GB-2712.

Detailed Description