阅读说明：本技术 混菌发酵法制备紫苏酱的方法 (Method for preparing perilla sauce by mixed fermentation method ) 是由 何腊平 冉渺 李翠芹 于 2019-08-30 设计创作，主要内容包括：本发明公开了一种混菌发酵法制备紫苏酱的方法。本发明利用产纳豆激酶和蛋白酶、β-葡萄糖苷酶的性能优良的贝莱斯芽孢杆菌SN-14和产蛋白酶的雅致放射毛霉生长较快且发酵出来的紫苏酱带有浓郁的酯香味,两者结合在一起,不仅能使紫苏酱产生的纳豆激酶、蛋白酶、β-葡萄糖苷酶含量丰富,适度酶解蛋白、纤维等大分子,也会中和掉单一菌种发酵带来的豆粕、紫苏的苦涩味,使最终产品质地营养丰富,不仅能带来新的活性成分,而且能够将紫苏饼粕中特殊的营养成分,活性成分和风味物质较为完整地保留在紫苏酱中,且风味质感俱佳。最终所得到的紫苏酱产品也会比一般传统豆酱类食品的调味,增香方面更胜一筹。(The invention utilizes the belief bacillus SN-14 which produces nattokinase and protease and β -glucosidase and the actinomucor elegans which produces protease and has excellent performance to grow fast, and the fermented perilla sauce has strong ester flavor, and the two are combined together, so that the nattokinase, the protease and the β -glucosidase which are produced by the perilla sauce are rich, macromolecules such as protein, fiber and the like are properly enzymolyzed, the bean pulp and the bitter taste of the perilla brought by the fermentation of a single strain are neutralized, the texture of the final product is rich in nutrition, new active ingredients are brought, special nutritional ingredients in the perilla cake pulp, the active ingredients and flavor substances are completely retained in the perilla sauce, and the flavor and the texture are both good.)

1. A method for preparing perilla sauce by a mixed fermentation method is characterized by comprising the following steps: the method comprises the following steps:

(1) pre-treating raw materials, namely screening and grinding bean pulp and perilla hemp cake pulp, mixing, adding water into a mixture material, soaking and standing for 1h until the raw materials are fully absorbed, wherein the absorption degree is that the raw materials are held into a mass, water is separated out, and the loosening is performed, scattering flour accounting for 1-5% of the total mass of the materials on the surface of the material amount, and then steaming and sterilizing at 121 ℃ for 20 min;

(2) seed liquid culture:

1) spore suspension of actinomucor elegans CICC3118 was prepared: picking up mucor hyphae stored on a PDA inclined plane, inoculating the mucor hyphae to a PDA plate culture medium, culturing for 72h at 28 ℃, washing off spores by using sterile normal saline, and storing the obtained spore suspension at 4 ℃ for later use;

2) b, preparing a Bacillus belgii SN-14 seed solution: the used liquid seed culture medium is 10-15g/L glucose, 5-10g/L yeast extract, 10-15/L beef extract, 5-10g/L NaCl, the pH value is 7.4-7.6, SN-14 bacteria which are not clean originally and are selected from 2-5 rings by an inoculating ring are inoculated into the liquid seed culture medium, and the liquid seed culture medium is cultured for 16-18h under the conditions of 37 ℃ and 180r/min to obtain the Bacillus beilaisi SN-14 seed liquid;

3) cooling the raw material mixture to room temperature, inoculating the prepared mucor elegans CICC3118 spore suspension into the raw material, performing shake culture and fermentation at 30 ℃ for 24h, inoculating Bacillus beibeilesensis seed liquid, controlling the temperature at 30 ℃, performing after-fermentation, and keeping the temperature until the strong fragrance is volatilized;

(4) adding salt: adding salt according to the amount of 1-3% of the mass of the sauce.

2. The method for preparing perilla sauce by using the mixed fermentation method according to claim 1, wherein the method comprises the following steps: the ratio of the soybean meal and the perilla hemp meal is 5.5-6.5: mixing at a mass ratio of 3.5-4.5.

3. The method for preparing perilla sauce by using the mixed fermentation method according to claim 1, wherein the method comprises the following steps: the volume ratio of the spore suspension of the actinomucor elegans CICC3118 to the strain of the Bacillus belgii SN-14 seed liquid is 2.5-3: 1, the total inoculation amount of the two seed liquids is 0.4-0.42% of the total mass of the materials.

4. The method for preparing perilla sauce by using the mixed fermentation method according to claim 1, wherein the method comprises the following steps: the Bacillus belgii is Bacillus belgii SN-14 with the preservation number: CCTCC M2017134.

Technical Field

The invention relates to the technical field of food processing, in particular to a method for preparing perilla sauce by a mixed fermentation method.

Background

Perilla frutescens, named as common perilla frutescens, is an annual herbaceous plant of Perilla in Labiatae, also called as perilla frutescens, is an important and traditional medicinal and edible plant in China all the time, and is one of 60 special dual-purpose oil crops published in the Ministry of health in China. Perilla frutescens is a treasure, leaves and stems of the perilla frutescens mainly contain terpenoids, phenols, fatty acids and flavonoids, perilla frutescens is rich in oil, the oil content can be as high as 40% -45%, the alpha-linolenic acid content in the fatty acids can be as high as 65%, the protein content of the perilla frutescens is increased to about 35% after the perilla frutescens is subjected to a degreasing process, and the perilla frutescens is rich in special nutrients and active ingredients such as anthocyanin, limonene, perillylone and perillaldehyde. The main residue of the perilla seeds after the oil extraction process is called perilla cake, at present, the cake left after the oil extraction is only used as a raw material of products such as bread, extruded protein and the like, and most perilla cake is only used as feed for low-value utilization. In recent years, although the research heat of relevant industries at home and abroad on perilla series products is not reduced, the related industries only carry out crude extraction research on perilla cake protein, and further intensive development and research are not carried out. In fact, the perilla cake is rich in nutrition, contains high crude fiber and crude protein besides rich alpha-linolenic acid, so that sauce and seasoning prepared by fermentation may have unique taste and smell. However, many perilla cakes on the market are made into feed at low price. At present, the perilla frutescens sauce products on the market are few, the research and development of the perilla frutescens sauce at home and abroad are also in a shallow layer, the perilla frutescens cake, bean pulp, soybeans and the like are subjected to single-bacterium fermentation, most of the strains are aspergillus oryzae, mucor and the like, and the perilla frutescens cake has poor taste under the traditional fermentation condition, cannot give full play to the unique flavor of the perilla frutescens cake and is easily burnt. In addition, few functional bacteria are utilized for fermentation. Therefore, how to better exert the special fresh scent of the perilla without covering the taste and make the taste soft, mellow and rich is a common problem in the current development of perilla sauce products.

Based on the development condition of perilla series products researched and developed at present and the value and the characteristics of perilla, the project sends mucor elegans CICC3118 producing protease and belgium sp SN-14 producing nattokinase (natural good medicine for preventing and treating cardiovascular and cerebrovascular diseases) and protease (digestion-aiding) (the strain is sent to a China center for type culture preservation and is classified and named as belgium sp (Bacillus velezensis) SN-14, the preservation number is CCTCC M2017134, the address is Wuhan university, Han City, China) to be mixed and fermented according to a certain proportion to produce the perilla cake and Wu bean pulp raw material which is rich in nattokinase and protease, does not cover the special faint scent of perilla and can be soft and mellow in taste.

Disclosure of Invention

Aiming at the defects of the existing materials, the invention provides a method for preparing perilla frutescens sauce by a mixed fermentation method, which is rich in nattokinase and protease, has the special faint scent of perilla frutescens, and has soft and mellow taste.

In order to achieve the purpose, the invention is realized by the following technical scheme: the method for preparing the perilla sauce by the mixed fermentation method comprises the following steps:

(1) pre-treating raw materials, namely screening and grinding bean pulp and perilla hemp cake pulp, mixing according to a certain amount, adding water into a mixture material, wherein the mass ratio of the material to the water is not less than 1:4, soaking and standing for 1h until the raw materials are fully absorbed, the absorption degree is held to be a group, water is separated out, the water is loosened, flour accounting for 1-5% of the total mass of the materials is scattered on the surface of the material amount, and then steaming and sterilizing at 121 ℃ for 20 min;

(2) seed liquid culture:

1) spore suspension of actinomucor elegans CICC3118 was prepared: picking up mucor hyphae stored on a PDA inclined plane, inoculating the mucor hyphae to a PDA plate culture medium, culturing for 72h at 28 ℃, washing off spores by using sterile normal saline, and storing the obtained spore suspension at 4 ℃ for later use;

2) b, preparing a Bacillus belgii SN-14 seed solution: the used liquid seed culture medium is 10-15g/L glucose, 5-10g/L yeast extract, 10-15/L beef extract, 5-10g/L NaCl, the pH value is 7.4-7.6, SN-14 bacteria which are not clean originally and are selected from 2-5 rings by an inoculating ring are inoculated into the liquid seed culture medium, and the liquid seed culture medium is cultured for 16-18h under the conditions of 37 ℃ and 180r/min to obtain the Bacillus beilaisi SN-14 seed liquid;

3) after the raw material mixture is cooled to room temperature, inoculating the prepared spore suspension of the actinomucor elegans CICC3118 (which is a commercial strain) into the raw material, controlling the temperature at 30 ℃ to perform shake cultivation and fermentation for 24 hours, then inoculating the seed solution of the Bacillus beibeilesensis, controlling the temperature at 30 ℃ to perform after-fermentation, and keeping the temperature until the strong fragrance is volatilized;

(4) adding salt: adding salt according to the amount of 1-3% of the mass of the sauce.

The ratio of the soybean meal and the perilla hemp meal is 5.5-6.5: mixing at a mass ratio of 3.5-4.5.

The volume ratio of the spore suspension of the actinomucor elegans CICC3118 to the strain of the Bacillus belgii SN-14 seed liquid is 2.5-3: 1, the total inoculation amount of the two seed liquids is 0.4-0.42% of the total mass of the materials.

The Bacillus subtilis (Bacillus velezensis) is Bacillus subtilis SN-14 with the preservation number: CCTCC M2017134. The applicant has previously patented this strain and was the strain screened in the inventors' laboratory.

Compared with the prior art, the invention utilizes the Bacillus belgii SN-14 which produces nattokinase, protease and β -glucosidase and has excellent performance and the actinomucor elegans which produces protease to grow fast, and the fermented perilla frutescens sauce has strong ester fragrance, and the two are combined together, so that the nattokinase, the protease and the β -glucosidase which are produced by the perilla frutescens sauce are rich, macromolecules such as protein and fiber are subjected to moderate enzymolysis, the bitter taste of the soybean meal and the perilla frutescens which are produced by single strain fermentation can be neutralized, the final product has rich nutrition, not only can bring new active ingredients, but also can completely retain special nutritional ingredients, active ingredients and flavor substances in the perilla frutescens sauce, and the flavor and texture are both good.

Detailed Description