Aspergillus oryzae type novel technique for producing fermented soya bean
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A production process and technology of Aspergillus oryzae, applied in the field of production technology of Aspergillus oryzae type tempeh, can solve the problems of long cycle, poor molding degree and poor gloss, and achieve the effects of simple equipment, good gloss and shortened fermentation time
Inactive Publication Date: 2009-07-22
王福康
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[0020] The existing Aspergillus oryzae Douchi production process has a long cycle, which usually takes 6 to 12 months at room temperature, and 2 to 3 months under the condition of 35°C to 45°C water bath insulation, and the forming degree and gloss are slightly poor
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Embodiment 1
[0038] Embodiment 1 Production process of the present invention produces fermented soya bean
[0039] a. Raw material processing: Soak soybeans until about 50% of the beans have no wrinkled skin, about 50% of the beans have wrinkled skin, the water content is 42% ± 2%, steam for 3.5 hours under normal pressure, stew in a steamer for 45 minutes, and steam until it has a bean aroma , The finger can be pinched into a cake shape without a hard core, and the clinker moisture content is 46% ± 2%.
[0040] b. Koji making: the clinker is cooled to 40°C to 42°C, added 0.25% of 3.042 Aspergillus oryzae third-grade species according to the weight of soybean dry raw materials, mixed well and put into the pool, the thickness of the material layer is 25cm to 28cm, and the room temperature is kept at 28 to 32 ℃, product temperature 30 ℃ ~ 32 ℃, 16 hours ± 1 hour or so beans agglomerated, the surface is covered with white hyphae, with the aroma of koji and cooked soybeans, and the koji can be...
Embodiment 2
[0046] Embodiment 2 Production process of the present invention produces fermented soya bean
[0047] a. Raw material processing: Soak soybeans until about 53% of the beans have no wrinkled skin, about 47% of the beans have wrinkled skin, and the water content is 44% ± 2%. Steam for 4.5 hours under normal pressure, stew in a steamer for 20 minutes, and steam until it has a bean aroma , The finger can be pinched into a cake shape without a hard core, and the clinker moisture content is 46% ± 2%.
[0048]b. Koji making: the clinker is cooled to 42°C to 44°C, added 0.28% of 3.042 Aspergillus oryzae third-grade species according to the weight of soybean dry raw materials, mixed well and put into the pool, the thickness of the material layer is 28cm to 30cm, and the room temperature is kept at 30 to 35 ℃, product temperature 30 ℃ ~ 35 ℃, 18 hours ± 1 hour or so beans agglomerated, the surface is covered with white hyphae, with the aroma of koji and cooked soybeans, the koji can be ...
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Abstract
The invention provides a process for producing lobster sauce. The process comprises the following steps: a, cooking the soaked soybean into cooked material; b, cooling down the cooked material to the temperature of between 40 and 50 DEG C, and inoculating and culturing aspergillus oryzae strain until the surface of the lobster sauce grain is suffused with hypha to obtain bean fermented preparation; c, evenly mixing the bean fermented preparation with auxiliary materials commonly used for preparing the lobster sauce and stood until no water is obviously seeped out to obtain the bean wine; and d, placing the bean wine in a sealed container and fermenting the bean wine for not more than 12 days to obtain the finished product. Compared with the prior art, the process has the advantages of obviously short fermentation time, simple equipment, easy control fermentation conditions because of small fermentation container, and low labor intensity of workers. For the lobster sauce produced by the process, the water soluble protein content is close to that of the lobster sauce produced by the prior process, but the lobster sauce produced by the process has high finished product rate and fragrance of fermented soybean, and is salty, fresh and sweet and is not acrid; moreover the lobster sauce also has hard core and formed and separate seed, is black brown and good in brightness, and meets relevant national standards.
Description
technical field [0001] The invention relates to a production process of Aspergillus oryzae-type Douchi, in particular to a new technology for rapidly brewing Aspergillus oryzae-type Douchi. Background technique [0002] Tempeh is an ancient traditional fermented soy product, known as "youshu" and "addicted" in ancient times. As early as the second century BC, my country was able to produce fermented soya bean, and its production and consumption began to take shape in the early Western Han Dynasty. [0003] Fermented soybeans use soybeans as raw materials, and use Mucor, Aspergillus or bacteria and their enzymes to decompose proteins and starches in the raw materials. When it reaches a certain level, the activity of the enzyme is inhibited by means of salt, wine, drying, etc., and the fermentation process is delayed, so that part of the protein and its decomposition products in the raw material can be preserved under specific conditions. At the same time, due to the action ...
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