New production technology for rapid ripening of bean paste

Abstract

The invention aims to provide a new production technology for rapid ripening of bean paste. The bean paste product produced by the technology not only has greatly improved and enhanced flavor, taste, and nutrients, but also has a greatly shortened production cycle. According to the invention, mucor, Aspergillus oryzae and bioengineering strain Z328 are compounded in an amount ratio of 1:1:1 into a composite strain for bean paste production, and the bean paste quality can be improved significantly. The produced bean paste has strong sauce flavor and vinegar flavor, obvious fresh flavor and medium salinity. Not only are the flavor, taste and nutrients improved substantially, but also energy consumption is saved, and the production cost is obviously reduced.

Description

Technical field [0001] The invention involves a food condiment, which specializes in a new process of rapid and mature production of Douban production. technical background [0002] Douban is made of broad bean or soybean fermentation, which keeps broad bean or soybean -shaped semi -flowing sticky body or semi -solid condiments.Douban originated from the Sichuan folk and developed from family production to industrial production. It has a history of more than 200 years. With the development of transportation, Douban production technology has also been circulated. [0003] At present, there are two main categories of Douban production technology in my country. One is produced by natural fermentation. There are two common methods: 1. The method of family production: use broad beans or soybeans, flour as raw materials, and use natural fermentation to make beans into beans. Qu, add salt water in the outdoor tank, expose the sun and night, and make Douban after fermentation. Made of be...

AI Technical Summary

Problems solved by technology

The above two kinds of watercress are produced by natural fermentation. Due to the limitation of the production season, the utilization rate of raw materials is low, the hygienic indicators are not easy to control, the labor intensity is high, the production cost is high, the product quality is unstable, and the fermentation cycle is long, generally as long as 6-12 days. months, or even more than a year, which not only occupies the production space, but also occupies a large amount of funds, resulting in difficulties in capital operation and directly affecting the social and economic benefits of the enterprise.