Dynamic Analysis On Later Fermentation Process Of Dou-chi Natural Fermentation

Dou-chi is fermented soybeans (or watercress), processed by soaking, cooking, making starter and fermentation processes, and has high nutritional and health value. The traditional fermentation time of Dou-chi is too long and cannot product perennial because of the season and temperature. Affect the workshop utilization capital turnover,market accommodativeness and the scope broaden, therefore increasing the production cost. For controlling the fermentation to realize the production of Dou-chi industrialization, we must realize pure seeds fermentation. To realizing these, we must know the distributing,change of microbial and the connection with the group.Predominating the fermentation mechanism, make sure the function of apiece microbe in the process of fermentation, and then screen out appropriate aim bacterium to pure seeds fermentation, realizing industry scope production of Dou-chi. At the same time we must know the content and change of nutrition shares and flavor which produced in the later fermentation process. It's deeply affect the production mature time and flavor for its physics and chemistry index in the later fermentation process. None but the indexes achieve the country index, production are mature. At the same time, the key enzyme energy also is determined, making sure the affection to later fermentation process.In this paper, through research on the change of microbe,physics and chemistry index,the key enzyme energy and the affection of salinity to the periodic of Dou-chi later fermentation, confirm the ascendant bacterium, by the change trend of physics and chemistry index confirm the periodic of Dou-chi, and reduce the salinity. The studies on microbe change show that bacteria,mildew and microzyme are mostly acting microbe.The former six days of later fermentation, the number of microbe decreases quickly. The number of bacteria reduces speedily from 7.9×109cfu/g to 0.085×106cfu/g, and then continues reduced. But the trend is slowly, fifteen days later the bacteria number is essential fixedness. In virtue of the appraisal of preponderant microbe, bacteria are lactobacillus mostly. Lactobacillus can produce lactic acid and acetic acid and so on. Organic acid are the important ingredient of Dou-chi flavor.In the initial stages of later fermentation, microzyme reproduce rapidly. Along with the later fermentation go along, due to the accumulation of acidity metabolizable production and alcohol, after seven days, the number of microzyme reduced speedily, eighteen days later, the total steady nearly. By appraisal the preponderant microzyme are Saccharomyces rouxii. At the initial stage of later fermentation, mildew growth already stops and dies out gradually, but the enzyme which produced by mildew keep on exerting function. At the flats which take count of the number the microbe number is steady, number grade is about 102~103, by appraisal the preponderant mildew are Aspergillus oryzae.The studies on physics and chemistry index show that amino acid content increase gradually, prophase changed quickly, anaphase changed slowly, the twenty first day the amino acid content achieved 0.655%, accord with country standard, and changed slowly in anon days. Deoxidize sugar content changed not obviously, at the beginning, the deoxidize sugar increased appreciably, but the whole assume downtrend. The acid increased gradually, at the initial stages, the increasing is evidence. Anaphase is slowly, finally achieved 1.5%.In the later fermentation process, albumen enzyme energy collectivity assumes downtrend. Cellulose enzyme energy collectivity also assumes downtrend, but fluctuate appreciably.The studies on the Dou-chi which with different salinity show that the number of microbe reduce with the salinity hoist, and the mature time extend. On the premise of ensure the quality and flavor, when the salinity is 9%, the mature time is short and depress the cost,shorten the periods and depress the harm to people.