阅读说明：本技术 一种降低豆瓣酱发酵中生物胺的方法 (Method for reducing biogenic amine in fermentation of broad bean paste ) 是由 杨春梅 高燕红 杨海燕 李瑞雪 马聪 杨丹妮 虎淑花 于 2020-05-19 设计创作，主要内容包括：本发明公开了一种降低豆瓣酱发酵中生物胺的方法,涉及豆瓣酱发酵领域,包括以下步骤：步骤一：蚕豆预处理；步骤二：乳酸菌提取制备；步骤三：蚕豆发酵过程中接入乳酸菌；步骤四：冷藏后装瓶质检。本发明通过设置的在步骤三中蚕豆发酵过程中接入乳酸菌,由于乳酸菌产生的细菌素和苯乳酸对有些微生物的生长繁殖具有一定的抑制作用,所以在不影响产品质量的前提下可以将这类乳酸菌作为生产菌株应用到食品的生产加工中,抑制了产生物胺菌株如布氏乳杆菌和短乳杆菌的生长,有效减少了生物胺的含量,因此,在蚕豆的发酵过程中接入乳酸菌,能产生抑制剂的生产菌株,达到控制生物胺含量的目的,降低潜在的食品安全风险的问题。(The invention discloses a method for reducing biogenic amine in fermentation of broad bean paste, which relates to the field of broad bean paste fermentation and comprises the following steps: the method comprises the following steps: pretreating broad beans; step two: extracting and preparing lactic acid bacteria; step three: inoculating lactobacillus in the fermentation process of the broad beans; step four: and (5) bottling and quality inspection after refrigeration. According to the invention, the lactobacillus is inoculated in the fermentation process of the broad beans in the third step, and the bacteriocin and the phenyllactic acid generated by the lactobacillus have a certain inhibiting effect on the growth and the propagation of some microorganisms, so that the lactobacillus can be used as a production strain to be applied to the production and the processing of food on the premise of not influencing the product quality, the growth of biogenic amine strains such as lactobacillus buchneri and lactobacillus brevis is inhibited, and the content of biogenic amine is effectively reduced.)

1. A method for reducing biogenic amine in fermentation of broad bean paste is characterized by comprising the following steps:

the method comprises the following steps: pretreating broad beans;

step two: extracting and preparing lactic acid bacteria;

step three: inoculating lactobacillus in the fermentation process of the broad beans;

step four: and (5) bottling and quality inspection after refrigeration.

2. The method for reducing biogenic amines in the fermentation of a soybean paste according to claim 1, wherein: the broad bean pretreatment in the first step comprises the following steps:

s1: removing impurities from the broad beans and soaking;

s2: steaming and boiling broad beans;

s3: preparing yeast;

s4: standing the broad beans until the broad beans are cultured;

s5: the hypha in the broad bean grows and breeds, and spores grow and form koji.

3. The method for reducing biogenic amines in the fermentation of a soybean paste as claimed in claim 2, wherein: the broad bean impurity removal soaking step in the S1 is as follows: putting broad beans into a jar, adding clear water to submerge the broad beans by more than 15 centimeters, stirring, cleaning and removing impurities, putting the cleaned broad beans into another clean jar, and adding clear water to soak the broad beans, wherein the weight ratio of the clear water to the broad beans is 3: 1; the broad beans are soaked for 14 hours in winter, 11 hours in spring and autumn and 10 hours in summer, the soaking time can be properly prolonged or shortened according to the soaking quality, the requirements are that no sandwich exists in the broad beans after being soaked, the center of the broad beans is full of water, the bean grains are expanded, have no wrinkles and are elastic, the two fingers are twisted and squeezed, the skins and the flesh are easily separated, the weight is increased to about 2 times of the original weight, and the water content of the soaked broad beans reaches 55-60%.

4. The method for reducing biogenic amines in the fermentation of a soybean paste as claimed in claim 2, wherein: the S2: the broad bean cooking step comprises: the method comprises the steps of steaming and boiling under normal pressure, steaming 600 kilograms of broad beans in each pot, opening a steam inlet valve and a steam outlet valve to release condensed water, discharging the condensed water to the bottom of the steamer, starting to discharge steam, discharging secondary steam discharged by a steam outlet valve (far end) in a jet shape, closing the steam outlet valve after the full steam, starting to time, steaming for 60 minutes, stewing for 15-20 minutes, properly prolonging or shortening the bean stewing time according to the situation of cooked beans, and requiring that the steamed broad beans have the unique aroma of the cooked beans, the particles are kept complete, and the pressing can be accurate.

5. The method for reducing biogenic amines in the fermentation of a soybean paste as claimed in claim 2, wherein: the S3: the starter making step comprises cleaning and sterilizing a starter chamber, a starter pool and tools, spreading steamed broad beans, uniformly spreading flour, wherein the flour is soybean flour to flour 6:4 (weight ratio), namely spreading 400 kilograms of flour on cooked beans in each pot, turning and stirring twice, naturally cooling, uniformly spreading the starter on the surfaces of the beans and the dough mixture when the soybean dough mixture is cooled to 38-40 ℃ in 6-9 months and cooled to 36-38 ℃ in other months, turning and stirring to fully mix the starter, wherein the use amount of the starter is 0.3 percent of the mixture, rubbing and crushing and mixing the starter by 5 times of flour before use to facilitate uniform inoculation, feeding the inoculated starter into the starter pool by a feeding vehicle, feeding into the starter pool quickly for no more than 30 minutes, and requiring uniform thickness, looseness, the thickness of a material layer is controlled within 30 centimeters, and the water entering the pool is 43-48 percent.

6. The method for reducing biogenic amines in the fermentation of a soybean paste as claimed in claim 2, wherein: the S4: the step of standing and culturing the broad beans comprises the step of requiring 31-33 ℃ of temperature in a pool, wherein the temperature of the yeast materials in the pool is proper, wind is not needed to be started for leveling the temperature, if the temperature is higher than the required temperature, circulating wind is used for timely ventilating to 33 ℃ for a standing culture period of 6 hours, circulating wind is ventilated every 1 hour for 2-3 minutes in the standing period, the yeast materials are oxygenated, the temperature of the yeast materials in the standing period is preferably 30-33 ℃, and S5: the steps of growth, propagation, spore growing and yeast forming of hypha in the broad beans comprise that yeast materials are put into a pool for 6-10 hours, the product temperature is preferably 33-35 ℃ in the stage, the temperature is reduced by using circulating air, the continuous air is used for later stage adjustment in the stage, the use of mixed air or cold air is avoided, the local high temperature point of the materials which are not uniform when the materials are put into the pool is subjected to material distribution treatment, when the culture is carried out for 10-12 hours, the mass propagation of the hypha is carried out, the temperature rises rapidly, the circulating air is mainly continuously introduced, the mixed air is supplemented, the product temperature is preferably 33-35 ℃ in the stage, the temperature is not more than 38 ℃, the continuous ventilation culture is carried out for 3-4 hours, the yeast materials begin to agglomerate, the ventilation resistance is increased, the temperature reduction is difficult, the yeast turning is required to be carried out, the yeast material lumps are smashed fully, the materials are sieved by using an iron sieve, the mixed air is used for reducing the product temperature by 1-2, flattening the pool after turning over the koji, ensuring the thickness of the koji to be consistent as much as possible, uniformly ventilating, when the koji is cultured for 20-24 hours, cracking occurs on the koji, wind is short-circuited, the local temperature of the koji is overhigh, the koji should be stepped once or twice at the moment, according to the condition of the koji, if the koji cannot be effective, local 'koji inserting' is carried out or a sand bag pressing method is used, the local temperature of the koji is prevented from being overhigh, after the koji is stepped, a large amount of aspergillus is gradually propagated by hypha to start spore growth, the protease secretion is most vigorous at the stage, the temperature is controlled to be 31-35 ℃, ventilation is mainly carried out by continuous circulating wind, mixed wind is used as assistance, the temperature and humidity of a koji room are adjusted according to the requirement of the koji culture in the koji making process, cleaning and blanking are carried out at any time, water drops are wiped, the clean and tidy koji room is kept, the original record is well, the koji is kneaded by hands, loose and has elasticity, the internal hyphae are vigorous, yellow green, have normal aroma, and do not have acid, odor, ammonia and other peculiar smells; moisture in months 20-254 of 6-9, and 23-28% in other months; the protease activity is 0.55g/100 g.

7. The method for reducing biogenic amines in the fermentation of a soybean paste according to claim 1, wherein: the second step is as follows: the extraction and preparation of the lactic acid bacteria comprise:

s1: preparing carbolic acid reddening dye liquor;

s2: preparing an ammonium oxalate crystal violet dye solution;

s3: preparing a bacterial suspension;

s4: the lactic acid bacteria are obtained by a separation method.

8. The method for reducing biogenic amines in the fermentation of a soybean paste as claimed in claim 7, wherein: the step of preparing the carbolic acid reddening dye solution in the S1 comprises the following steps: alkaline reddish dyeing stock solution: 8g of basic fuchsin dissolved in 100ml of 95% alcohol solution, b: 5% aqueous carbolic acid; 5g phenol was dissolved in 100m1 distilled water; fully mixing 10mla liquid and 90mlb liquid to obtain a dyeing liquid, wherein the step of preparing the ammonium oxalate crystal violet dye liquid in S2 comprises the following steps: 2 g crystal violet and 20 ml of 95% strength alcohol, solution B: 0.8 g of ammonium oxalate and 80 ml of distilled water are mixed, A, B solution is mixed and filtered by filter paper for use, and the step of preparing the bacterial suspension in S3 comprises the steps of taking a clean triangular flask and containing 225ml of normal saline; 7 clean test tubes, each containing 9ml of physiological saline; plugging and wrapping with a plug, and sterilizing with high pressure steam at 103kPa 121 ℃ for 20Min to obtain sterile physiological saline; stirring the yoghourt sample uniformly, sucking 25ml of the sample by using a sterile pipette, adding the sample into a triangular flask containing 225ml of sterile physiological saline, and fully shaking on a vortex homogenizer to uniformly disperse the sample, thereby obtaining a 10-1 sample diluent; sequentially marking 10-2, 10-3, 10-4, 10-5, 10-6 and 10-7 of 7 sterile test tubes filled with 9ml of physiological saline, sucking 1ml of bacterial suspension of 10-1 by using a sterile pipette, putting the bacterial suspension into the test tubes filled with 9ml of sterile water, diluting and uniformly mixing to obtain 10-2 diluent, and repeatedly and sequentially preparing 10-3-10-7 diluent in the way, wherein the step of obtaining the lactic acid bacteria by adopting a separation method in S4 comprises the following steps: 10 g of skimmed milk powder and 50m of water 1, adding 1ml of 1.6% bromocresol green ethanol solution, sterilizing for 20min at 80C, and mixing the solution B: 1 g of yeast extract, 50 g of water, 2 g of agar, pH6.8, sterilizing for 20min at 121 ℃, correctly weighing required medicines according to a formula, putting the medicines into a beaker, adding required water into an enamel cup, uniformly stirring a glass rod, heating to dissolve, adjusting the pH value by using 1NNa0H or 1N HC1, contrasting by using a pH test paper, adding the agar to dissolve, continuously stirring in the heating process, properly supplementing water, pouring the agar into a 250mL conical flask after completely dissolving, wrapping by using gauze, wrapping by using kraft paper, attaching a label, marking which culture medium, maintaining for 30min under the pressure of 1kg/cm in a pressure cooker, respectively sucking 1mL of each of 10-5, 10-6 and 10-7 diluted bacterial suspension by using three 1mL of sterile pipettes, respectively putting 0.1mL of each of 3 sterile plates inoculated in pair number, and putting each plate in each plate; and (3) uniformly coating the bacteria liquid on a flat plate by using a sterile glass coating rod as soon as possible, horizontally placing the flat plate on a test bed for 20Min, then placing the flat plate in a thermostat at 40 ℃ for culturing for 48 hours, and primarily determining the bacteria if round and slightly flat yellow colonies appear and the culture medium around the round and slightly flat yellow colonies turn yellow.

9. The method for reducing biogenic amines in the fermentation of a soybean paste according to claim 1, wherein: the third step is that: the lactobacillus is inoculated in the broad bean fermentation process, and comprises the following steps:

s1: broad beans are fed into a tank for fermentation, mature yeast materials are cultured and fed into a turnover tank, the blanking is rapid and does not exceed 40 minutes, the yeast materials are prevented from being heated due to overlong accumulation time and the yeast quality is influenced, saline water is mixed while the blanking is carried out, the temperature of other mature yeast materials is controlled well by ventilation, the yeast materials in the two tanks are merged into one fermentation tank, the yeast materials entering the turnover tank are quickly hung into the fermentation tank, the well-dissolved and clarified 24-hour saline water is uniformly added, and the dosage of the saline water is 130 percent (weight) of the mixture;

s2: inoculating lactobacillus at the later stage of fermentation, adding production culture lactobacillus with the addition of 0.5% of lactobacillus and 0.5% of torulopsis yeast when the fermentation period reaches 30 days and the last tank pouring in the earlier stage, adding lactobacillus while pouring, immediately and fully raking to uniformly mix, raking once every day for the first 3 days after adding lactobacillus, raking once every five days later, keeping the temperature of the fermented product at 30-32 ℃, and keeping the period at 30-40 days;

s3: blending and sterilizing the cooked soybean paste, and uniformly mixing the basic soybean paste; weighing 300kg and putting into a jacketed kettle; starting stirring, ventilating and heating, heating and dissolving the preservative and other additive ingredients by a blending personnel according to the formula and blending process requirements, heating to 75 ℃ of the temperature of the sauce (the lowest temperature part) in the middle of the jacketed kettle, and adding the required dissolved preservative and additive solution; stopping heating, maintaining the temperature for 30min, cooling with water in the jacketed kettle, and stopping stirring and cooling when the temperature of the sauce in the jacketed kettle reaches 35 deg.C.

Technical Field

The invention relates to the field of fermentation of broad bean paste, in particular to a method for reducing biogenic amine in fermentation of broad bean paste.

Background

The broad bean paste is a seasoning, the main materials comprise soybeans, broad beans and the like, the auxiliary materials comprise hot pepper, sesame oil, salt and the like, the broad bean paste belongs to a fermented red brown seasoning, the raw materials such as the sesame oil, the soybean oil, monosodium glutamate, the hot pepper and the like are prepared in the production of the broad bean paste according to different habits of consumers, the variety of the broad bean paste is increased, the broad bean paste is popular, biogenic amine is a general name of a low molecular weight organic compound containing nitrogen and having biological activity, can be regarded as a substance generated after 1-3 hydrogen atoms in an ammonia molecule are replaced by alkyl or aryl, is aliphatic, alicyclic or heterocyclic low molecular weight organic alkali, and is usually present in animals and plants and food.

For fermented foods such as fish sauce, fermented sausage and the like, the traditional method for removing biogenic amine is to inhibit the growth of microorganisms by freezing, radiating, adding food additives and preservatives and the like, so as to reduce the accumulation of biogenic amine in the foods, however, the physical methods are easy to destroy the food quality and have complex control process, the raw materials of the broad bean paste contain a large amount of protein, and the biogenic amine content in the broad bean is easy to increase in the fermentation process due to the extensive traditional processing technology and the like, so that the method for reducing the biogenic amine content, which can be applied in a large scale, has an important significance for the field of fermented foods.

Disclosure of Invention

The invention aims to: in order to solve the problems that the traditional method for removing biogenic amine in fermented foods such as fish sauce, fermented sausage and the like inhibits the growth of microorganisms by freezing, radiating, adding food additives and preservatives and the like so as to reduce the accumulation of biogenic amine in the foods, however, the physical method is easy to destroy the food quality and has complex control process, the raw materials of the broad bean paste contain a large amount of protein, and the biogenic amine content in the broad bean is easy to increase in the fermentation process due to extensive traditional processing technology and the like, so that the biogenic amine has potential food safety risk, the method for reducing biogenic amine in the fermentation of the broad bean paste is provided.

In order to achieve the purpose, the invention provides the following technical scheme: a method for reducing biogenic amine in fermentation of broad bean paste comprises the following steps:

the method comprises the following steps: pretreating broad beans;

step two: extracting and preparing lactic acid bacteria;

step three: inoculating lactobacillus in the fermentation process of the broad beans;

step four: and (5) bottling and quality inspection after refrigeration.

Preferably, the broad bean pretreatment in the first step comprises:

s1: removing impurities from the broad beans and soaking;

s2: steaming and boiling broad beans;

s3: preparing yeast;

s4: standing the broad beans until the broad beans are cultured;

s5: the hypha in the broad bean grows and breeds, and spores grow and form koji.

Preferably, the broad bean impurity removal soaking step in the step S1 is as follows: putting broad beans into a jar, adding clear water to submerge the broad beans by more than 15 centimeters, stirring, cleaning and removing impurities, putting the cleaned broad beans into another clean jar, and adding clear water to soak the broad beans, wherein the weight ratio of the clear water to the broad beans is 3: 1; the broad beans are soaked for 14 hours in winter, 11 hours in spring and autumn and 10 hours in summer, the soaking time can be properly prolonged or shortened according to the soaking quality, the requirements are that no sandwich exists in the broad beans after being soaked, the center of the broad beans is full of water, the bean grains are expanded, have no wrinkles and are elastic, the two fingers are twisted and squeezed, the skins and the flesh are easily separated, the weight is increased to about 2 times of the original weight, and the water content of the soaked broad beans reaches 55-60%.

Preferably, the S2: the broad bean cooking step comprises: the method comprises the steps of steaming and boiling under normal pressure, steaming 600 kilograms of broad beans in each pot, opening a steam inlet valve and a steam outlet valve to release condensed water, discharging the condensed water to the bottom of the steamer, starting to discharge steam, discharging secondary steam discharged by a steam outlet valve (far end) in a jet shape, closing the steam outlet valve after the full steam, starting to time, steaming for 60 minutes, stewing for 15-20 minutes, properly prolonging or shortening the bean stewing time according to the situation of cooked beans, and requiring that the steamed broad beans have the unique aroma of the cooked beans, the particles are kept complete, and the pressing can be accurate.

Preferably, the S3: the starter making step comprises cleaning and sterilizing a starter chamber, a starter pool and tools, spreading steamed broad beans, uniformly spreading flour, wherein the flour is soybean flour to flour 6:4 (weight ratio), namely spreading 400 kilograms of flour on cooked beans in each pot, turning and stirring twice, naturally cooling, uniformly spreading the starter on the surfaces of the beans and the dough mixture when the soybean dough mixture is cooled to 38-40 ℃ in 6-9 months and cooled to 36-38 ℃ in other months, turning and stirring to fully mix the starter, wherein the use amount of the starter is 0.3 percent of the mixture, rubbing and crushing and mixing the starter by 5 times of flour before use to facilitate uniform inoculation, feeding the inoculated starter into the starter pool by a feeding vehicle, feeding into the starter pool quickly for no more than 30 minutes, and requiring uniform thickness, looseness, the thickness of a material layer is controlled within 30 centimeters, and the water entering the pool is 43-48 percent.

Preferably, the S4: the step of standing and culturing the broad beans comprises the step of requiring 31-33 ℃ of temperature in a pool, wherein the temperature of the yeast materials in the pool is proper, wind is not needed to be started for leveling the temperature, if the temperature is higher than the required temperature, circulating wind is used for timely ventilating to 33 ℃ for a standing culture period of 6 hours, circulating wind is ventilated every 1 hour for 2-3 minutes in the standing period, the yeast materials are oxygenated, the temperature of the yeast materials in the standing period is preferably 30-33 ℃, and S5: the steps of growth, propagation, spore growing and yeast forming of hypha in the broad beans comprise that yeast materials are put into a pool for 6-10 hours, the product temperature is preferably 33-35 ℃ in the stage, the temperature is reduced by using circulating air, the continuous air is used for later stage adjustment in the stage, the use of mixed air or cold air is avoided, the local high temperature point of the materials which are not uniform when the materials are put into the pool is subjected to material distribution treatment, when the culture is carried out for 10-12 hours, the mass propagation of the hypha is carried out, the temperature rises rapidly, the circulating air is mainly continuously introduced, the mixed air is supplemented, the product temperature is preferably 33-35 ℃ in the stage, the temperature is not more than 38 ℃, the continuous ventilation culture is carried out for 3-4 hours, the yeast materials begin to agglomerate, the ventilation resistance is increased, the temperature reduction is difficult, the yeast turning is required to be carried out, the yeast material lumps are smashed fully, the materials are sieved by using an iron sieve, the mixed air is used for reducing the product temperature by 1-2, flattening the pool after turning over the koji, ensuring the thickness of the koji to be consistent as much as possible, uniformly ventilating, when the koji is cultured for 20-24 hours, cracking occurs on the koji, wind is short-circuited, the local temperature of the koji is overhigh, the koji should be stepped once or twice at the moment, according to the condition of the koji, if the koji cannot be effective, local 'koji inserting' is carried out or a sand bag pressing method is used, the local temperature of the koji is prevented from being overhigh, after the koji is stepped, a large amount of aspergillus is gradually propagated by hypha to start spore growth, the protease secretion is most vigorous at the stage, the temperature is controlled to be 31-35 ℃, ventilation is mainly carried out by continuous circulating wind, mixed wind is used as assistance, the temperature and humidity of a koji room are adjusted according to the requirement of the koji culture in the koji making process, cleaning and blanking are carried out at any time, water drops are wiped, the clean and tidy koji room is kept, the original record is well, the koji is kneaded by hands, loose and has elasticity, the internal hyphae are vigorous, yellow green, have normal aroma, and do not have acid, odor, ammonia and other peculiar smells; moisture in months 20-254 of 6-9, and 23-28% in other months; the protease activity is 0.55g/100 g.

Preferably, the step two: the extraction and preparation of the lactic acid bacteria comprise:

s1: preparing carbolic acid reddening dye liquor;

s2: preparing an ammonium oxalate crystal violet dye solution;

s3: preparing a bacterial suspension;

s4: the lactic acid bacteria are obtained by a separation method.

Preferably, the step of preparing the carbolic acid reddening dye solution in the step S1 comprises the following steps of: alkaline reddish dyeing stock solution: 8g of basic fuchsin dissolved in 100ml of 95% alcohol solution, b: 5% aqueous carbolic acid; 5g phenol was dissolved in 100m1 distilled water; fully mixing 10mla liquid and 90mlb liquid to obtain a dyeing liquid, wherein the step of preparing the ammonium oxalate crystal violet dye liquid in S2 comprises the following steps: 2 g crystal violet and 20 ml of 95% strength alcohol, solution B: 0.8 g of ammonium oxalate and 80 ml of distilled water are mixed, A, B solution is mixed and filtered by filter paper for use, and the step of preparing the bacterial suspension in S3 comprises the steps of taking a clean triangular flask and containing 225ml of normal saline; 7 clean test tubes, each containing 9ml of physiological saline; plugging and wrapping with a plug, and sterilizing with high pressure steam at 103kPa 121 ℃ for 20Min to obtain sterile physiological saline; stirring the yoghourt sample uniformly, sucking 25ml of the sample by using a sterile pipette, adding the sample into a triangular flask containing 225ml of sterile physiological saline, and fully shaking on a vortex homogenizer to uniformly disperse the sample, thereby obtaining a 10-1 sample diluent; sequentially marking 10-2, 10-3, 10-4, 10-5, 10-6 and 10-7 of 7 sterile test tubes filled with 9ml of physiological saline, sucking 1ml of bacterial suspension of 10-1 by using a sterile pipette, putting the bacterial suspension into the test tubes filled with 9ml of sterile water, diluting and uniformly mixing to obtain 10-2 diluent, and repeatedly and sequentially preparing 10-3-10-7 diluent in the way, wherein the step of obtaining the lactic acid bacteria by adopting a separation method in S4 comprises the following steps: 10 g of skimmed milk powder and 50m of water 1, adding 1ml of 1.6% bromocresol green ethanol solution, sterilizing for 20min at 80C, and mixing the solution B: 1 g of yeast extract, 50 g of water, 2 g of agar, pH6.8, sterilizing for 20min at 121 ℃, correctly weighing required medicines according to a formula, putting the medicines into a beaker, adding required water into an enamel cup, uniformly stirring a glass rod, heating to dissolve, adjusting the pH value by using 1NNa0H or 1N HC1, contrasting by using a pH test paper, adding the agar to dissolve, continuously stirring in the heating process, properly supplementing water, pouring the agar into a 250mL conical flask after completely dissolving, wrapping by using gauze, wrapping by using kraft paper, attaching a label, marking which culture medium, maintaining for 30min under the pressure of 1kg/cm in a pressure cooker, respectively sucking 1mL of each of 10-5, 10-6 and 10-7 diluted bacterial suspension by using three 1mL of sterile pipettes, respectively putting 0.1mL of each of 3 sterile plates inoculated in pair number, and putting each plate in each plate; and (3) uniformly coating the bacteria liquid on a flat plate by using a sterile glass coating rod as soon as possible, horizontally placing the flat plate on a test bed for 20Min, then placing the flat plate in a thermostat at 40 ℃ for culturing for 48 hours, and primarily determining the bacteria if round and slightly flat yellow colonies appear and the culture medium around the round and slightly flat yellow colonies turn yellow.

Preferably, the third step: the lactobacillus is inoculated in the broad bean fermentation process, and comprises the following steps:

s1: broad beans are fed into a tank for fermentation, mature yeast materials are cultured and fed into a turnover tank, the blanking is rapid and does not exceed 40 minutes, the yeast materials are prevented from being heated due to overlong accumulation time and the yeast quality is influenced, saline water is mixed while the blanking is carried out, the temperature of other mature yeast materials is controlled well by ventilation, the yeast materials in the two tanks are merged into one fermentation tank, the yeast materials entering the turnover tank are quickly hung into the fermentation tank, the well-dissolved and clarified 24-hour saline water is uniformly added, and the dosage of the saline water is 130 percent (weight) of the mixture;

s2: inoculating lactobacillus at the later stage of fermentation, adding production culture lactobacillus with the addition of 0.5% of lactobacillus and 0.5% of torulopsis yeast when the fermentation period reaches 30 days and the last tank pouring in the earlier stage, adding lactobacillus while pouring, immediately and fully raking to uniformly mix, raking once every day for the first 3 days after adding lactobacillus, raking once every five days later, keeping the temperature of the fermented product at 30-32 ℃, and keeping the period at 30-40 days;

s3: blending and sterilizing the cooked soybean paste, and uniformly mixing the basic soybean paste; weighing 300kg and putting into a jacketed kettle; starting stirring, ventilating and heating, heating and dissolving the preservative and other additive ingredients by a blending personnel according to the formula and blending process requirements, heating to 75 ℃ of the temperature of the sauce (the lowest temperature part) in the middle of the jacketed kettle, and adding the required dissolved preservative and additive solution; stopping heating, maintaining the temperature for 30min, cooling with water in the jacketed kettle, and stopping stirring and cooling when the temperature of the sauce in the jacketed kettle reaches 35 deg.C.

Compared with the prior art, the invention has the beneficial effects that:

1. according to the invention, the lactobacillus is inoculated in the fermentation process of the broad beans in the third step, and the bacteriocin and the phenyllactic acid generated by the lactobacillus have a certain inhibiting effect on the growth and the propagation of some microorganisms, so that the lactobacillus can be used as a production strain to be applied to the production and the processing of food on the premise of not influencing the product quality, the growth of biogenic amine strains such as lactobacillus buchneri and lactobacillus brevis is inhibited, and the content of biogenic amine is effectively reduced.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In the description of the present invention, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc. indicate orientations or positional relationships and are only for convenience in describing the present invention and simplifying the description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus should not be construed as limiting the present invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance. In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "disposed" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art. The following describes an embodiment of the present invention based on its overall structure.