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Manufacturing process of new broad-spectrum flavoring powder base material

A production process and seasoning powder technology are applied in the production process of new salty additives. Sufu powder is added with ingredients to make seasonings with various flavors and uses, which can solve the problem of high requirements for tofu slices and restrictions on deep processing of bean curd. , the use is not very convenient and other problems, to achieve the effect of long product shelf life, shorten the fermentation time, and improve production efficiency

Inactive Publication Date: 2011-09-07
益阳家家润食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production of fermented bean curd, the raw material of fermented bean curd powder, has high requirements on the shape of bean curd slices, long production cycle and complicated process. Although the amount of use is not large, the cost is very high, which limits the deep processing of fermented bean curd.
In addition, other condiments in my country such as soy sauce, vinegar, tempeh, pickles, etc. are all market-oriented products, with good packaging and a long sales cycle. The products are in the form of solid or liquid or semi-solid and semi-liquid, and the transportation cost High, not very convenient to use

Method used

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  • Manufacturing process of new broad-spectrum flavoring powder base material
  • Manufacturing process of new broad-spectrum flavoring powder base material
  • Manufacturing process of new broad-spectrum flavoring powder base material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Place the provided bean curd in a sterilized fermentation box, and inoculate 0.3% of the purebred Mucor radioactive As3.2778 that has been expanded and cultivated according to the weight of the tofu block. The temperature is 25-30 degrees, the relative humidity is 85-90%, ferment for 48 hours, complete one fermentation, and form the mold base; put the mold base in a 10-degree refrigerator for low-temperature fermentation for 7 days, and then add it to the fermentation tank. Mix 9% salt and 2% distilled wine, mix well, inoculate 2% activated Luxie yeast, compact, keep warm at 45 degrees, and ferment for 10 days under temperature control. At this time, the amino acid nitrogen reaches 0.55 %, after being ground into a viscous fluid with a colloid mill, it enters a hot air spray drying system with an inlet temperature of 180-210 degrees and an outlet temperature of 100-110 degrees to obtain dry bean curd powder with a moisture content of more than 12%, bottle it, and seal it...

Embodiment 2

[0033]Place the provided bean curd in a sterilized fermentation box, and inoculate 0.3% of the purebred Mucor radioactive As3.2778 that has been expanded and cultivated according to the weight of the tofu block. The temperature is 25-30 degrees, the relative humidity is 85-90%, ferment for 48 hours, complete a fermentation, and form mold base; put the mold base in a 5-degree refrigerator for low-temperature fermentation for 10 days, and then add mold into the fermentation tank Mix 9% table salt and 2% distilled wine, mix well, inoculate 2% activated Luxie yeast, compact, keep warm at 40°C, and seal and ferment with temperature control for 15 days. At this time, the amino acid nitrogen reaches 0.65%. , after being ground into a viscous fluid with a colloid mill, it enters a hot air spray drying system with an inlet temperature of 180-210 degrees and an outlet temperature of 100-110 degrees to obtain dry bean curd powder with a moisture content of more than 11%, bottle it, and se...

Embodiment 3

[0035] Place the provided tofu in a sterilized fermentation box, and inoculate 0.3% of the purebred Mucor radioactive As3.2778 that has been expanded and cultivated according to the weight of the tofu block. Ferment for 48 hours at a temperature of 25-30°C and a relative humidity of 85-90%. Complete a fermentation to form a mold base; place the mold base in a 5-degree refrigerator for low-temperature fermentation for 10 days, and then add it to the fermentation tank. Mix 8% salt and 2% distilled wine, mix well, inoculate 2% activated Luxie yeast, compact, seal and ferment at room temperature for 30 days, when the amino acid nitrogen reaches 0.65%, grind it with a colloid mill After forming a viscous fluid, it enters a spray drying system with an inlet temperature of 180-210 degrees and an outlet temperature of 100-110 degrees to obtain dry bean curd powder with a moisture content of less than 10.5%, bottle it, and seal it.

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Abstract

The invention discloses a manufacturing process of a new broad-spectrum flavoring powder base material, comprising the following steps: inoculating 0.1-0.3% of prepared squeezed bean curd by directly adopting a block fermentation manner; fermenting by utilizing expansively cultured elegant radioactive hairy mould As 3.2778 for 48-72 hours to form a mould blank; cooling to 0-10 DEG C; maintaining for 5-10 days; permeating hypha to the bean curd; adding table salt and distilled liquor; inoculating expansively cultured Luque yeast As2.180; evenly mixing; pressing into a ceramic jar; sealing and fermenting at room temperature; preserving the temperature at 40-45 DEG C; fermenting for 10-30 days; smashing by adopting a colloid mill into a viscous liquid; directly spraying and drying into dry powder; bottling or packaging into bags to obtain preserved bean curd powder; adding burdening, such as hot pepper, monosodium glutamate, spice and the like into the dry powder to prepare into salty and fresh Maotai-flavor seasoners which have preserved bean curd flavor and different uses and can be widely applied to vegetable steaming burdening, rice made products, roast meat products and the like as well as the burdening of instant noodle seasoning bags. The process provided by the invention has the advantages of scientific and novel design, short and rapid period and wide product uses, and can be used for realizing industrial continuous production, thereby being a practical and feasible method for producing novel seasoners.

Description

technical field [0001] The invention relates to the technical field of food additive production, in particular to a production process of a new type of salty additive, and seasonings with various flavors and purposes made by adding ingredients to fermented bean curd powder brewed by the special process. Background technique: [0002] The annual output value of my country's condiment industry is more than 130 billion yuan, and the total annual output reaches 13 million tons. Due to the constraints of many factors such as the level of economic development and consumption habits, compared with developed countries, the various ingredients and products of condiments in my country The food additive industry has made great progress in the past 10 years, but it is still a market with traditional soy sauce, sauces, vinegar, monosodium glutamate, etc. as the main commodity structure. Comparing the food consumption pattern, seasoning pattern and its structure with seasoning products in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/20A23L27/00A23L11/00
Inventor 廖卢燕
Owner 益阳家家润食品有限公司