Method for ripening fermented food starch and protein raw materials

Abstract

The invention discloses a starchy and protein fermented food material cooking method. In the first step, a small quantity of dust in grain materials and the impurities attached on grains are cleaned off, the residual pesticide in the grain materials is removed and water is moderately absorbed by the grain materials by a way of washing, the washed grain materials are drained and dried by the air until the surfaces do not heave free water, and the moisture content in the grain materials is kept at 15 to 30 percent; in the second step, the dewatered and air-dried grain materials are batched according to a proportion required by a fermented food and uniformly mixed; in the third step, the uniformly mixed grain materials are steam-exploded, the steam explosion pressure is controlled at 1MPa to 2.5MPa, the pressure-maintaining time is 1 to 60 seconds, and thereby the grain materials can be quickly cooked; and in the fourth step, the cooked grain materials are aerated and spread to be cooled to the process temperature needed by the fermented food. The starchy and protein fermented food material cooking method has the advantages that: the grain materials do not need to be socked, the viscosity of the steam-exploded grain materials is remarkably decreased, instantaneous steam explosion is realized, the grain materials are more thoroughly cooked, the requirement for equipment is low, manpower and energy consumption are reduced, and the starchy and protein fermented food material cooking method is easy to operate and popularize, and significantly increases the yield of the fermented food.

Description

technical field [0001] The invention belongs to the field of fermented product manufacturing, and relates to a method for curing protein and starchy raw materials, in particular to a method for curing beans and starchy raw materials for producing fermented food. Background technique [0002] Fermented food refers to the fermented products made from raw materials such as grains, beans, vegetables, etc., under the action of microorganisms such as yeast, lactic acid bacteria, and aspergillus. my country has a long history of fermented food manufacturing, which has greatly influenced the eating habits of Asian countries including Japan, South Korea and North Korea, and is a part of my country's long-standing food culture. Fermented foods are richer in nutrients than ordinary foods. Due to the effect of fermentation, the protein in the food is effectively degraded, making it easier to be digested and absorbed by the human body. At the same time, since most pathogenic bacteria o...

AI Technical Summary

Problems solved by technology

[0007] 1. The organizational structure is not easy to be damaged, and it is easy to cause gelatinization or incomplete ripening;

[0008] 2. The nutrient content of the material is easily destroyed

[0009] 3. Most of them need to be crushed

The protein or starchy raw materials of fermented food generally need to be crushed according to a certain degree of crushing. This method not only has many disadvantages such as fine powder and uneven particles, but also requires a large number of crushing workers and crushing equipment, and causes a certain loss of raw materials ( Dust and fine powder are lost during cooking) and relatively serious environmental pollution, and it is not easy to adjust the pulverization of various raw materials, which makes the raw materials heated unevenly, thus affecting the utilization of fermenting microorganisms;

[0010] 4. Low heat utilization rate and high energy consumption

However, this method is strictly speaking a "steam injection" aging treatment method, which uses a longer holding time (cooking time) to realize the hydrolysis of the material, and the holding time of the material can reach 3 to 8 minutes. Before, the material needs to be soaked. During the soaking process, a certain amount of starch will be lost, and the effect of energy saving and consumption reduction is not obvious.

And because of the difference in different pressure conditions, (in layman's terms, there is a huge difference between the material ejected in the first second and the material ejected in the 10th second), within 3 to 8 minutes Under different pressure conditions, the consistency of the raw materials is poor, and the "raw and cooked" are different. It is difficult to complete the unified fermentation or the next-level process requirements, and it is impossible to realize the mixed explosive ripening of different raw materials.