Rapid fermentation process for preparing fermented soybeans by pure strains

A fermentation process and strain preparation technology, which is applied in food preparation, application, food science, etc., can solve the problems of technical level restricting product grades, little difference in natural fermentation, and inadequate process control, etc., to achieve long shelf life of products, process The effect of reasonable parameter design and short process cycle

Active Publication Date: 2011-03-16
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although my country is a big country in the production and consumption of soybean fermented products, the technical level restricts the improvement of product grades.
[0003] At present, although Laba beans are inoculated and fermented with pure strains, the process control is not in place, especially the post-processing method or process parameters are not designed properly, resulting in the total number of bacteria in the product and natural fermentation. In addition, high-salt fermentation is usually used in the existing fermentation process. High-concentration salt not only inhibits the action of enzymes, but also greatly prolongs the production cycle, which can reach more than 1 month. The production efficiency is low, and the fermentation time is too long. Bitter peptides, and there may be long white spots on the surface of beans, which not only does not conform to the concept of low-salt consumption of modern people, but also changes in product flavor and appearance, which directly affects market development
Although there are also some enterprises that use low-salt (generally less than 8% is called low-salt) fermentation, the primary fermentation and secondary fermentation processes are not well controlled, causing the total number of bacteria in the product to reach 10%. 10 cfu / g, need to add a lot of preservatives such as potassium sorbate, sodium benzoate, sodium dehydroacetate, etc., acidification and browning of the product are serious in the later stage. After browning, the color is lighter than that of soybean meal, and the flavor is not as good as that of soybean meal. The concept of "deterioration"

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Soak 500kg of soybeans in water for 4 hours, put them into a steaming cabinet, add 800kg of water to cover the soybeans, heat, control the water temperature in the steaming cabinet at 110°C, keep warm for 20 minutes, take the steamed soybeans out of the cabinet, filter and dry, and cool naturally to room temperature; then, inoculate mucor sp. (Mucor sp.) in a ratio of 0.3% by weight ratio of mucormycetes and soybeans, fully mix, control soybean moisture at 63~67% after inoculation; inoculate soybeans by 2~ Spread the soybeans with a thickness of 3cm, control the soybean temperature at 28-32°C, and the relative humidity above 90%, ferment for 48 days, complete one fermentation, and obtain the moldy base; put the moldy base into the fermentation tank, add 5% of the weight of soybeans with salt, 2% minced ginger, mixed well, compacted until the porosity is less than 5%, control the temperature of the material at 42-45°C, heat preservation and fermentation for 7 days, when t...

Embodiment 2

[0034]Soak 1000kg of soybeans in water for 8 hours, put them into a steaming cabinet, add 1500kg of water to cover the soybeans, heat, control the water temperature in the steaming cabinet at 120°C, keep warm for 15 minutes, take the steamed soybeans out of the cabinet, filter and dry, and cool naturally to room temperature; then, inoculate mucor sp. (Mucor sp.) at a ratio of 0.1% by weight ratio of Mucor sp. Spread the soybeans with a thickness of 3cm, control the soybean temperature at 28-32°C, and the relative humidity above 90%, ferment for 48 days, complete one fermentation, and obtain the moldy base; put the moldy base into the fermentation tank, add 5% of the weight of soybeans with salt, 2% minced ginger, mix well, compact until the porosity is less than 5%, control the material temperature at 42-45°C, heat preservation and fermentation for 8 days, amino acid nitrogen is 0.55%, dehydrate at 125°C for 40 minutes, 190°C / 30 seconds Add ingredients such as 3% chili powder,...

Embodiment 3

[0036] Soak 1000kg of soybeans in water for 12 hours, put them into a steaming cabinet, add 1500kg of water to cover the soybeans, heat, control the water temperature in the steaming cabinet at 115°C, keep warm for 10 minutes, take the steamed soybeans out of the cabinet, filter and dry, and cool naturally to room temperature; then, inoculate mucor sp. (Mucor sp.) at a ratio of 0.2% by weight ratio of Mucor sp. Spread the soybeans with a thickness of 3cm, control the soybean temperature at 28-32°C, and the relative humidity above 90%, ferment for 48 days, complete one fermentation, and obtain the moldy base; put the moldy base into the fermentation tank, add 5% of the weight of soybeans with salt, 2% minced ginger, mix well, compact until the porosity is less than 5%, control the temperature of the material at 42-45°C, heat preservation and fermentation for 6 days, amino acid nitrogen is 0.5%, dehydrate at 125°C for 40 minutes, 190°C / 30 seconds Add ingredients such as 3% chili...

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PUM

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Abstract

The invention provides a rapid fermentation process for preparing fermented soybeans by pure strains, which comprises the following steps: cooking and curing the soaked soybeans with a water level higher than the soaked beans; inoculating the pure mucor strains after intermediate culture; fermenting at constant temperature and humidity for 48-72 hours to obtain mucor blank; adding salt and slicedginger; compacting, sealing and fermenting in the case of voidage being less than 5%; dehydrating with circulating hot air; frying with vegetable oil at the temperature of 170-190 DEG C for 30-50 seconds; mixing with blending materials timely; hot-filling at 85-90 DEG C; pressing tightly so that the oil level is 1-1.5cm higher than the surface of the beans; and carrying out vacuum sealing to finally obtain the instant fermented soybeans after being cooled. The process provided by the invention has the advantages of scientific process design, short process cycle, good color stability, continuous industrial production, controllable process, stable quality and no addition of preservative and anti-staling agent and color fixative, and can obtain the fermented soybeans which are significantly different from the products of other types, thus providing a feasible method for safely and conveniently producing fermented soybean products.

Description

technical field [0001] The invention relates to the technical field of bean food processing, in particular to a rapid fermentation process for preparing Laba beans by using pure strains. Background technique [0002] Laba bean is a traditional folk workshop-style traditional fermented soybean product that is only produced in winter and spring in Hunan Province of my country. It is popular with consumers because of its delicious taste and rich nutrition. Many, the shelf life is short, and it is impossible to standardize, scale, and commercialize production. In recent years, due to the rapid development of science and technology, there are many products made by fermentation and processing of pure strains in the market, but the technology is not very mature, and the total number of bacteria in the product is high. Deep phenomenon directly affects product shelf life and consumer acceptance. As a big country in the processing and consumption of soybean products, according to resea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L11/00
Inventor 蒋立文廖卢燕聂乾忠
Owner HUNAN AGRICULTURAL UNIV
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