阅读说明：本技术 一种黄豆酱自然接种制曲的方法 (Method for preparing starter by natural inoculation of soybean paste ) 是由 何新礼 于 2019-03-24 设计创作，主要内容包括：本发明的名称是一种黄豆酱自然接种制曲的方法,涉及黄豆酱的生产工艺,具体涉及黄豆酱生产工艺的制曲工序,是自然接种制曲的方法。黄花蒿覆盖黄豆自然接种制曲,该方法有效解决了自然接种制曲存在的杂菌污染的问题,避免了因污染出现的花曲和烧曲的坏现象,解决了自然接种制曲工艺质量控制困难的问题。该方法根据米曲霉菌的温生特性,选择温暖的季节制曲,方法是将黄花蒿洗净晾干覆盖于煮熟且均匀裹上面粉的黄豆上；透气保湿置物料于植物的草席上,利用空气中的米曲霉孢子自然接种制曲。黄花蒿覆盖黄豆曲料,可有效防止自然接种制曲的过程的杂菌和有害菌污染,由于黄花蒿植物覆盖时的新鲜性,满足了菌丝生长繁殖的高湿透气的要求。发挥我国传统制酱工艺特长,为后期发酵出醇鲜味美的名优酱品奠定基础。(The invention discloses a method for naturally inoculating and making yeast for soybean paste, relates to a production process of the soybean paste, in particular to a yeast making procedure of the production process of the soybean paste, and is a method for naturally inoculating and making yeast. The method effectively solves the problem of mixed bacteria pollution in the naturally inoculated starter propagation, avoids the bad phenomena of flower starter propagation and starter propagation caused by pollution, and solves the problem of difficult quality control of the naturally inoculated starter propagation process. The method selects a warm season for making the koji according to the warm growth characteristics of the aspergillus oryzae, and comprises the steps of cleaning, airing and covering the artemisia annua on cooked soybeans which are uniformly wrapped with flour; ventilating and moisturizing, placing the materials on a straw mat of the plant, and naturally inoculating aspergillus oryzae spores in the air for starter propagation. The artemisia annua covers the soybean koji, so that the pollution of mixed bacteria and harmful bacteria in the natural inoculation koji making process can be effectively prevented, and the requirement of high humidity and air permeability of hypha growth and propagation is met due to the freshness of the artemisia annua plants during covering. The advantages of the traditional sauce making process in China are exerted, and the foundation is laid for later fermentation of the famous and delicious sauce.)

1. A method for preparing starter by natural inoculation of soybean paste is similar to the process for preparing starter by inoculation of soybean paste, and is characterized in that artemisia annua covers soybeans for natural inoculation starter preparation, and the method has the advantages of antibiosis, moisture retention, ventilation, overcoming the defect of natural inoculation and stabilizing the quality of the process for preparing starter by natural inoculation.

2. The method for preparing the starter by naturally inoculating the soybean paste according to claim 1, wherein the raw materials comprise 66% of soybeans (locally non-transgenic soybeans) and 34% of flour; 2-2.5kg/m of artemisia annua; it is characterized in that the moisture of the koji entering is 54-50 percent, and the moisture of the koji exiting is about 35-40 percent; the method is characterized in that the suitable temperature for making the starter is 28-38 ℃; the method is characterized in that the starter propagation humidity is controlled, the relative humidity of the environment is more than 50 percent, and the relative humidity of the surface of the starter is 95 to 100 percent; it is characterized in that the yeast material has no mixed bacteria pollution, completes the yeast making, and the yeast material is dark green and has fresh and special fragrance.

Technical Field

A method for preparing starter by natural inoculation of soybean paste relates to a production process of soybean paste, in particular to a starter preparation procedure of the production process of soybean paste, which is a method for preparing starter by natural inoculation.

Background

The starter propagation for producing the soybean paste is commonly called as the fermented soybean, and the starter propagation is a key process for producing the soybean paste. The mould is mainly used for decomposing macromolecular protein and starch in the soybean with rich nutrition into micromolecular amino acid, reducing sugar and the like. The fermentation of the soybean paste, which is another key process for preparing the soybean paste, mainly utilizes alcohol and acid generated by yeast and lactic acid bacteria to generate flavor materials such as fat and the like, and the delicate flavor in the soybean paste is mainly derived from the amino acid. Therefore, the fermentation flavor of the sauce in the later period is good and bad, and the yeast making has great influence.

The main purpose of starter propagation is to make aspergillus oryzae fully grow and develop on the clinker, secrete enzymes required by sauce production, provide raw materials for the fermentation process, and be the material basis for decomposition, transformation and synthesis. The soybean has rich protein content, the flour has rich nutrition and good water absorption performance, is suitable for the growth and the propagation of the aspergillus oryzae, and is a good raw material.

The starter propagation comprises artificial inoculation starter propagation and natural inoculation starter propagation. The artificial inoculation starter-making strain is single, so that the decomposed amino acid variety is limited, and the later-stage fermentation product is not rich enough in flavor; the adoption of multi-strain starter propagation can enrich enzyme systems, but the enzyme activity is competitively inhibited and correspondingly reduced. Natural inoculation starter propagation is a traditional sauce preparation process in China, and is still a method for adopting a plurality of high-quality sauce products to date. The principle is that a lot of aspergillus oryzae spores in the air are utilized to naturally inoculate and prepare yeast in a warm season, and the reason for selecting the warm season for preparing the yeast is that aspergillus oryzae is a mesophilic microorganism. The natural inoculation starter propagation time is long, the produced enzyme system is rich, the enzyme activity is higher, the raw materials are hydrolyzed step by step, and the fermented finished product sauce is delicious and mellow in taste. However, the natural inoculation starter propagation has defects, the natural inoculation starter propagation multipurpose thin blanket is covered by cotton cloth, the starter propagation material is moisturized and heated, the moisturizing and air permeability is poor, and the starter propagation is easily polluted by mixed bacteria; the bad phenomena of flower yeast and yeast burning can occur due to the pollution of mixed bacteria, the quality of the yeast making is difficult to control, and even the yeast making fails.

The invention adopts the yellow flower covering soybeans to naturally inoculate the starter, and utilizes the antibacterial property of the yellow flower artemisia plants. The yeast material is covered, so that moisture preservation and ventilation can be realized, the characteristic of natural inoculation yeast making is developed, the defect of natural yeast making is avoided, and the process quality of natural inoculation yeast making is stabilized. The invention adopts the artemisia annua to cover the soybeans for natural inoculation and starter propagation, which has a covering effect and is not added for eating.

According to Baidu encyclopedia: artemisia annua, belonging to Compositae, is mainly used for treating heat clearing malaria; the nature and flavor of the drugs, compendium: it is pungent, bitter, cool and nontoxic. According to the introduction of artemisinin in Baidu encyclopedia of writing encyclopedia entries and auditing application work items of 'science popularization China': "Artemisinin is a colorless acicular crystal of sesquiterpene lactone with peroxy group extracted from stem and leaf of Artemisia annua L.of composite inflorescence plant" … …. Introduction at (44-45): the antifungal effect of the artemisinin also enables the artemisinin to show certain antibacterial activity. Researches prove that the residue powder and the decoction of the artemisinin have strong bacteriostatic action on bacillus anthracis, staphylococcus epidermidis, catacoccus catarrhalis and diphtheria bacillus, and also have certain bacteriostatic action on tubercle bacillus, pseudomonas aeruginosa, staphylococcus aureus, shigella dysenteriae and the like. "thus, Artemisia annua has antibacterial components.

The artemisia annua which is visible everywhere in the country of the roadside can also be artificially planted for use, and the extraction is convenient.

Disclosure of Invention

The invention aims to provide a method for naturally inoculating and making yeast for soybean paste, which effectively solves the problem of mixed bacteria pollution in naturally inoculating and making yeast and the problem of difficult quality control of a naturally inoculating and making yeast making process, so that the process quality control is simple, feasible, stable and reliable.

The purpose of the invention is realized by the following technical scheme:

a method for preparing starter by naturally inoculating soybean paste comprises cleaning herba Artemisiae Annuae, air drying, covering on cooked and uniformly coated soybean in warm season; the material is placed on a straw mat of the plant, the bottom of the material is overhead, and the material is breathable and moisturized; naturally inoculating Aspergillus oryzae spore in air, and making starter after 3-5 days.

The invention has the beneficial effects that:

due to the antibacterial property of the artemisia annua L, the artemisia annua L is used for covering soybeans to naturally inoculate and make the yeast, so that the pollution of mixed bacteria and harmful bacteria can be effectively prevented, the bad phenomena of flower yeast and yeast burning caused by the pollution are avoided, the temperature control range is wide and reaches 10 ℃, an ideal yeast making effect can be generated under the condition that the relative humidity of the environment is more than 50 percent, the same strict parameter control as that of manual inoculation yeast making is not needed, even manual humidification is performed, and the yeast making process is stable in quality.

The artemisia annua covers the soybean starter propagation, moisture is preserved, and the air permeability is realized, so that the starter propagation by natural inoculation is simple and easy, and the starter propagation process quality is reliable. The early-middle stage of starter propagation is spore germination period, hypha growth period and hypha propagation period. In this stage, the hyphae grow and grow normally by supplementing water even with relative humidity over 95% because of the large water loss amount of hyphae. The newly covered artemisia annua is fresh and has large moisture, and the requirement of hypha growth and propagation on high moisture is well met; the later stage of the starter propagation is the spore growing and maturing stage, only the natural humidity is slightly high, and at the moment, branches and leaves of the artemisia annua are naturally air-dried to lose water, so that the requirement of the later stage on the humidity is met.

The special flavor of the soybean as the yeast material is fresh and rich during discharging, and no pollutants exist, thereby laying a foundation for exerting the advantages of the traditional sauce making process in China and fermenting the soybean into the delicious and famous sauce in the later period.

The specific implementation mode of the invention is as follows:

the raw material proportion and the treatment of the starter propagation: early preparation: soybean, flour and artemisia annua. The proportion of the soybeans to the flour is as follows: 66% of soybeans (local non-transgenic soybeans) and 34% of flour; artemisia annua 2-2.5kg/m has been completed.

Cleaning soybeans, soaking the soybeans in cold water until the soybeans are full, appropriately steaming, sterilizing and cooling the soybeans to room temperature for later use; parching flour, sterilizing, and cooling; cleaning the artemisia annua, drying in the air and keeping the water for later use.

The purpose of cooking soybeans and mixing the soybeans with flour is as follows: the protein in the soybeans is properly denatured to be in a state of easy action of enzyme, and the starch in the raw materials reaches the gelatinization degree. The protein is denatured into denatured protein and a small amount of amino acid, the starch is gelatinized and changed into starch paste and sugar, and the components are suitable nutrients for growth and propagation of Aspergillus oryzae and are easily decomposed by enzyme.

Mixing the fried flour with semen glycines, uniformly coating on plant mat with thickness of 2-3cm, tightly covering with herba Artemisiae Annuae, and naturally inoculating and making starter. The starter propagation process lasts for 3-5 days according to different natural temperatures.

The materials are placed on the straw mat of the plants, and the bottom of the straw mat is overhead, so that the materials are breathable, and beans are prevented from being damaged due to air impermeability.

Controlling moisture, temperature and humidity in the starter making stage: controlling 54-50% of moisture of raw materials for koji entering; controlling the moisture of the koji, and controlling the moisture of the koji to be about 35 to 40 percent.

Controlling the temperature of starter propagation: because of the adoption of the artemisia annua cover, the natural inoculation starter propagation temperature is selected widely, and the natural temperature is 28-38%. C is the proper temperature for natural inoculation and starter propagation. The starter feeding temperature is controlled to be 28-30 ℃, the starter making temperature is controlled to be the best at 32-38 ℃, and the starter is easy to burn at the temperature of more than 38 ℃, so that hyphae are blackened, and the starter is not suitable for natural inoculation starter making.

Controlling the starter propagation humidity: the artemisia annua covers, the relative humidity of the surface of the yeast material is 95-100% in the early and middle stages of yeast making, the relative humidity of the environment is more than 50%, and the ideal yeast making effect can be generated without manual humidification as in manual inoculation yeast making. And (4) making the yeast at the later stage, and obtaining the yeast with natural relative humidity. However, in the middle and early stages of natural inoculation and starter propagation, if the relative humidity of the environment is less than 50%, appropriate manual humidification is needed, and reasonable parameters are controlled to ensure the requirement of hypha growth and propagation on water.

Quality control and judgment of koji making: the raw materials are covered tightly by the artemisia annua, and the koji making is carried out according to the temperature and humidity control values, so that the optimal control of natural inoculation koji making is realized, and the color and the smell of the koji material are in an excellent koji making state.

The state of excellent koji making is shown as follows: the spore germination period is the color of the yeast material, the early middle period of yeast preparation, the hypha propagation period of the hypha growth period of the spore germination period, and the yeast material is full of white hypha. After the hyphae of the aspergillus oryzae are mature, a string of conidia can be generated at the top end, the conidia are divided into light yellow, yellow green, dark green and the like according to the old and tender degree, and the color change process is from white to light yellow, from green to yellow green to dark green in the spore germination and spore maturation period.

And (3) yeast discharging: according to the difference of natural temperature, after yeast making for 3-5 days, the moisture of the yeast material is only about 35-40%, the yeast material is dark green, and the yeast material is full of the special fresh fragrance of the soybean paste, so that the excellent yeast material is prepared. At this time, the koji can be discharged and the next important process, namely the fermentation of the sauce, is carried out.