Lactic acid bacteria direct vat set fermented cowpea and preparation method thereof
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 NC...
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Format | Patent |
Language | Chinese English |
Published |
21.03.2023
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Abstract | 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 |
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AbstractList | 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 |
Author | XIONG TAO XIONG SHIJIN ZHANG YUXIAO REN HONGBING LIU LI SHUAI GAOPING ZHAO CHAO XIE MINGYONG |
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DocumentTitleAlternate | 一种乳酸菌直投式发酵豇豆及其制备方法 |
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Snippet | The invention belongs to the technical field of food biology, and particularly relates to lactic acid bacteria direct vat set fermented cowpeas and a... |
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SubjectTerms | 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 |
Title | Lactic acid bacteria direct vat set fermented cowpea and preparation method thereof |
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