CN1579219A - Mixed culturing anticle and its fermenting process and use - Google Patents
Mixed culturing anticle and its fermenting process and use Download PDFInfo
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- CN1579219A CN1579219A CNA031532470A CN03153247A CN1579219A CN 1579219 A CN1579219 A CN 1579219A CN A031532470 A CNA031532470 A CN A031532470A CN 03153247 A CN03153247 A CN 03153247A CN 1579219 A CN1579219 A CN 1579219A
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Abstract
The invention discloses a King oyster mushroom compound culture, a yeasting process and application. The King oyster mushroom compound culture CGMCC No0928 includes plant lactobacillus plantarum and Candida tannotolerans microzyme and bacteria. The product can be used to produce sour soybean milk, the operation is convenient, and the culture can be used repeatedly, it applies to produce sour soybean milk in volume production. The sour soybean milk has no antiseptic and coagulator, it can be preserved for one month in normal temperature, and presents state in complete harmony. And the contents of heat, protein, amino acid and most of nutriments are higher than soybean, the sour soybean milk has more nutriment then the normal one, and it is easy to be absorbed by human body.
Description
Technical field
The present invention relates to a kind of mixed culture, its fermentation manufacturing technique in the microbial fermentation field, and its application in the fermented sour soybean slurry.
Background technology
At present, utilize beans do raw material add yeast-leavened food known Japanese Natto, smooth general and Pekinese's fermented bean drink of Indonesia arranged.
Natto is that soybean is boiled or cooks, and adds NATTO bacterium (the NATTO bacterium is a kind of of the dried bacterium of withered grass, and the withered grass bacterium is present in the soil and rice root), the food that fermentation forms.The edible natto of Japanese has the history of more than one thousand years.
Smooth general way is that soybean is steeped an evening earlier, after boiling, recompresses into soya-bean cake, sprinkles smooth general culture propagation by name and forms.The smooth byproduct Cobastab that contains fermented soybean in general
12, the edible smooth general Indonesian of being obtains Cobastab
12Good source.Indonesian eats the smooth general centuries history that has.
Fermented bean drink is to be dipped into mung bean to pull out after can twisting with the fingers peeling, adds water mill and becomes screened stock, pours fermentation in the vat into, and the person is green starch to sink to the cylinder bottom, and the upper strata person of floating is fermented bean drink.Can eat usefulness after fermented bean drink is boiled.The edible fermented bean drink of Pekinese has centuries history.
The innovation and creation content
The purpose of this invention is to provide a kind of mixed culture that is used for fermentation industry.
Mixed culture provided by the invention is for comprising Lactobacillus plantarum (Lactobacillus plantarum) and Candida tannotolerans saccharomycete and bacterium, this mixed culture is deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center (it abbreviates CGMCC as) on July 2nd, 2003, and deposit number is CGMCC № 0928.
Mixed culture CGMCC № 0928 is a white particle, and plain rice grain size generally is combined into bulk, and is soft, slightly tart flavour.Mixed culture CGMCC № 0928 cultivates in fresh milk, can breed one times about 17 days.Bacterial classification can freezingly be preserved.
Mixed culture CGMCC № 0928 of the present invention derives from tibet koumiss, is found in the pastoral area, Tibet.Because clever mushroom touches metal and can cause death, so mixed culture must be stored in the airtight nonmetallic vessel.
Second purpose of the present invention provides a kind of tamarind slurry, and it adopts mixed culture CGMCC № 0928 fermented soybean milk to be prepared from.
The soya-bean milk that wherein is used to ferment adopts the soya-bean milk of conventional method preparation on the market to get final product.
The 3rd purpose of the present invention provides a kind of method for preparing the tamarind slurry.
The inventive method may further comprise the steps:
1) prepares ripe soya-bean milk;
2) add mixed culture CGMCC № 0928 under the normal temperature in the ripe soya-bean milk, the soya-bean milk fermentation obtains the tamarind slurry after the filtration.
Wherein, the soya-bean milk fermentation is to carry out according to conventional fermentation process, can be according to the method for milk and lactobacillus-fermented.
In order to obtain the tamarind slurry of better quality, described adding be the pure mixed culture CGMCC № 0928 of solid shape, the mass ratio of ripe soya-bean milk and mixed culture CGMCC № 0928 is 40-50: 1.
In order to produce tamarind slurry in enormous quantities, described adding be the tamarind slurry of preparation, adopt this method, can use more a spot of mixed culture, obtain a large amount of tamarinds slurries.The mass ratio of the tamarind slurry of ripe soya-bean milk and adding is 30-40: 1.
The fermentation time of described soya-bean milk is 4 hours-32 hours.
The taboo of tamarind slurry and the Metal Contact of the inventive method preparation, the tamarind slurry can take place rotten behind the contacting metal.
Mixed culture CGMCC № 0928 of the present invention is applied to the preparation of tamarind slurry, and is simple to operate, and mixed culture can be reused suitable preparation tamarind slurry in enormous quantities.The tamarind slurry of the inventive method preparation is under the situation that does not add any anticorrisive agent, coagulating agent, and normal temperature can be preserved more than one month, and presents the state of getting along swimmingly with each other, and has overcome fresh soya-bean milk shortcoming apt to deteriorate.And the content of heat, protein, amino acid and most nutrients of tamarind slurry is all than soya-bean milk height, and the tamarind slurry is more being rich in nutrition than soya-bean milk, is absorbed by the body easily.
The specific embodiment
Embodiment 1, use mixed culture fermentation preparation tamarind slurry
Under the room temperature condition, add 10 gram mixed culture CGMCC № 0928 in the fresh ripe soya-bean milk of 500 grams, the normal temperature condition bottom fermentation is after 4 hours-32 hours, and soya-bean milk is fermented into the tamarind slurry, filters out mixed culture, obtains tamarind slurry product.
The tamarind slurry of preparation is slightly acid of mouthfeel when just making, and preserves tart flavour desalination after more than 30 day and be with light bitter taste.
After the mixed culture that filters out is rinsed well, can be applied to the preparation of the tamarind slurry of next round.
Embodiment 2, a large amount of tamarind slurries of preparation
Under the room temperature condition, add the tamarind slurry (not containing mixed culture) of preparation among 15 to the 20 gram embodiment 1 in the fresh ripe soya-bean milk of 500 grams, the normal temperature condition bottom fermentation obtained tamarind slurry product after 1 day.Use this method, can use a small amount of mixed culture of the present invention, produce the tamarind slurry in a large number, realize industrialization.
Embodiment 3, the constituent analysis of tamarind of the present invention slurry
The tamarind slurry of preparation was preserved after 26 days, carried out nutrition and amino acid analysis, and the nutrition analysis result is as shown in table 1, and the amino acid analysis result is as shown in table 2.
(Yang Yuexin etc. edit " Chinese composition table of foods 2002 " with " soya-bean milk (whole nation value) nutrient content ", Peking University's medical science is published, 2002) the contrast nutritional labeling, can see, the tamarind slurry of the present invention's preparation, (soya-bean milk is 1.1 to the food fiber to nutritional labeling except that copying, tamarind slurry is＜0.1) and vitamin (soya-bean milk is 15, the tamarind slurry fails to detect) outside, other are every all than soya-bean milk height, and the highest reaches tens times.Usually in animal product, contain Cobastab
12, and content seldom (detects not come out) in vegetable products such as soybean, detects Cobastab in the tamarind slurry
12, content reaches 9.8 micrograms.The soy food product that this and Indonesia ferment--contain Cobastab among the-Tan Pu
12Very similar, Cobastab
12It is the byproduct of soya-bean milk fermentation.
Table 1, tamarind slurry nutrient content (referring to the content in edible food of 100 grams)
| Heat (kilocalorie) | 235.6 | Thiamine (B1) (milligram) | 0.028 | Calcium (milligram) | ????142 |
| Protein (%) | 3.67 | Riboflavin (B2) (milligram) | 0.056 | Magnesium (milligram) | ????170 |
| Crude fat (%) | 2.05 | Nicotinic acid (B3) (milligram) | 0.31 | Iron (milligram) | ????4.0 |
| Carbohydrate (gram) | Do not analyze | Vitamin C (milligram) | 0 | Manganese (milligram) | ????1.9 |
| Dietary fiber (%) | ＜0.1 | Vitamin E (milligram) | 2.06 | Zinc (milligram) | ????2.4 |
| Vitamin A (microgram) | Do not detect | Cholesterol (milligram) | Do not analyze | Copper (milligram) | ????0.77 |
| Carotene (microgram) | Do not analyze | Potassium (%) | 0.11 | Phosphorus (%) | ????0.052 |
| Retinol equivalent (microgram) | Do not analyze | Sodium (milligram) | 87 | Selenium (microgram) | Do not analyze |
| Cobastab 12(microgram) | 9.8 |
Contrast amino acid content again, 18 amino acid of tamarind slurry are all than soya-bean milk height; The heat of tamarind slurry is 18 times of soya-bean milk; Tamarind slurry protein content is 2 times of soya-bean milk.
Table 2, tamarind slurry amino acid content (mg/100g)
| Moisture content (%) | Do not analyze | Tyrosine (mg) | ????140 | Glutamic acid (mg) | ????560 |
| Protein (%) | ????3.67 | Threonine (mg) | ????120 | Glycine (mg) | ????140 |
| Isoleucine (mg) | ????140 | Tryptophan (mg) | ????50 | Proline (mg) | ????160 |
| Leucine (mg) | ????260 | Valine (mg) | ????160 | Serine (mg) | ????150 |
| Lysine (mg) | ????190 | Arginine (mg) | ????200 | Ammonia | ????90 |
| Methionine (mg) | ????50 | Histidine (mg) | ????60 | ||
| Cystine (mg) | ????40 | Alanine (mg) | ????150 | ||
| Phenylalanine (mg) | ????170 | Aspartic acid (mg) | ????380 | ||
| Summation | ????3210 |
Claims (9)
1, a kind of mixed culture CGMCC № 0928.
2, culture according to claim 1 is characterized in that: comprise Lactobacillus plantarum (Lactobacillus plantarum), Candida tannotolerans saccharomycete and bacterium in the described culture.
3, a kind of tamarind slurry, it adopts mixed culture CGMCC № 0928 fermented soybean milk to be prepared from.
4, a kind of method for preparing the tamarind slurry may further comprise the steps:
1) prepares ripe soya-bean milk;
2) add mixed culture CGMCC № 0928 under the normal temperature in the ripe soya-bean milk, the soya-bean milk fermentation obtains the tamarind slurry after the filtration.
5, method according to claim 4 is characterized in that: described adding be the pure mixed culture CGMCC № 0928 of solid shape.
6, method according to claim 4 is characterized in that: the mass ratio of described ripe soya-bean milk and mixed culture CGMCC № 0928 is 40-50: 1.
7, method according to claim 4 is characterized in that: described adding be the tamarind slurry of preparation.
8, method according to claim 7 is characterized in that: the mass ratio of the tamarind slurry of described ripe soya-bean milk and adding is 30-40: 1.
9, according to claim 4 or 5 or 6 or 7 or 8 described methods, it is characterized in that: described fermentation time is 4 hours-32 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031532470A CN1279158C (en) | 2003-08-11 | 2003-08-11 | Mixed culturing anticle and its fermenting process and use |
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| CNB031532470A CN1279158C (en) | 2003-08-11 | 2003-08-11 | Mixed culturing anticle and its fermenting process and use |
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| Publication Number | Publication Date |
|---|---|
| CN1579219A true CN1579219A (en) | 2005-02-16 |
| CN1279158C CN1279158C (en) | 2006-10-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB031532470A Expired - Fee Related CN1279158C (en) | 2003-08-11 | 2003-08-11 | Mixed culturing anticle and its fermenting process and use |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355570A (en) * | 2013-08-06 | 2013-10-23 | 贵州大学 | Biological coagulator, preparation method thereof and application thereof |
| CN115058372A (en) * | 2022-08-11 | 2022-09-16 | 中国肉类食品综合研究中心 | Compound leavening agent and application thereof in low-sugar bubble type fermented soybean milk |
-
2003
- 2003-08-11 CN CNB031532470A patent/CN1279158C/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355570A (en) * | 2013-08-06 | 2013-10-23 | 贵州大学 | Biological coagulator, preparation method thereof and application thereof |
| CN115058372A (en) * | 2022-08-11 | 2022-09-16 | 中国肉类食品综合研究中心 | Compound leavening agent and application thereof in low-sugar bubble type fermented soybean milk |
| CN115058372B (en) * | 2022-08-11 | 2022-11-08 | 中国肉类食品综合研究中心 | Compound leavening agent and application thereof in low-sugar bubble type fermented soybean milk |
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| Publication number | Publication date |
|---|---|
| CN1279158C (en) | 2006-10-11 |
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