Rapid fermentation process for preparing fermented soybeans by pure strains
A fermentation process and strain preparation technology, applied in food preparation, application, food science and other directions, can solve the problems of technical level restricting product grades, small differences in natural fermentation, white spots on the surface of bean grains, etc. Reasonable parameter design, stable color effect
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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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