Lactic acid bacteria direct vat set fermented cowpea and preparation method thereof

• Main Authors: XIONG SHIJIN, REN HONGBING, ZHAO CHAO, SHUAI GAOPING, XIE MINGYONG, XIONG TAO, ZHANG YUXIAO, LIU LI
• Format: Patent
• Language: Chinese; English
• Published: 21.03.2023
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The invention belongs to the technical field of food biology, and particularly relates to lactic acid bacteria direct vat set fermented cowpeas and a preparation method thereof. According to the invention, composite fermentation strains of plant lactobacillus NCU001438 and pediococcus pentosaceus NCU006038 are adopted for direct vat set fermentation of cowpeas, and the cowpeas are prepared from the following raw materials: 40 to 60 parts of cowpeas, 40 to 60 parts of water, 2 to 6 parts of edible salt, 0.25 to 0.75 part of glucose, 0.5 to 1.5 parts of maltose, 0.2 part of edible calcium chloride and 0.001 to 0.1 part of composite lactic acid bacteria direct vat set leavening agent. The obtained fermented cowpeas can effectively reduce the content of nitrite and biogenic amine, so that the edible safety is ensured; the contents of organic acids and amino acids are increased, and the cowpeas are endowed with soft sour and delicious taste and pure and rich fermentation fragrance; the compound has excellent oxida