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 relates to a condiment for food, in particular to a new process for rapid ripening of watercress. technical background [0002] Douban is a semi-fluid viscous or semi-solid condiment that maintains the original shape of broad beans or soybeans, which is fermented and brewed from broad beans or soybeans. Douban originated in Sichuan folk, and developed from family production to industrial production. It has a history of more than 200 years. With the development of transportation, the technology of making Douban has also spread, and it is also produced in various provinces and cities along the Yangtze River. [0003] At present, there are two main types of watercress production technology in my country. One is to produce by natural fermentation. There are two common methods: 1. The way of home production: using broad beans, soybeans, and flour as raw materials, using natural fermentation to make soybeans koji, add salt water in an outdoor t...

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.