Preparation method for dedicated soybean paste leavening agent

A technology of starter and soy sauce, which is applied in the field of preparation of special starter for soy sauce, can solve the problems of miscellaneous strains, incomplete enzyme system, and difficulty in product quality assurance, and achieve shortened fermentation time, simple production process, and safe product quality Effect

Inactive Publication Date: 2013-12-04
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Soybean paste is a traditional fermented soybean product in my country. Traditional soybean paste production mostly uses natural inoculation to make koji. The strains are mixed, the production cycle is long, seasonal, the utilization rate of raw materials is low, and the salt content is too high
Its production conditions are not easy to control, t

Method used

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  • Preparation method for dedicated soybean paste leavening agent

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0009] Example one:

[0010] Starter A: Medium components ( w / w ), soybean meal powder 90%, bran 10%, adjusted moisture 60%, 0.1MPa damp heat sterilization for 30 minutes, respectively inoculate Aspergillus oryzae, Aspergillus niger, Natto bacteria, the inoculation amount is 4.0% ( v / w ), the ratio is controlled 2:1:1, cultivated at 30°C for 72 hours, after the spores or spores are formed, that is, low-temperature drying (such as freeze-drying), inspection, aseptic metering and packaging, and finished products.

[0011] Starter B: Medium components ( w / w ), 10°wort, 0.075MPa sterilization for 20 minutes, inoculation of ester-producing yeast, inoculation amount 1.0% ( v / v ), cultured at 28°C for 24 hours. After the culture is completed, the cells are collected by centrifugation, low-temperature drying (such as freeze-drying), inspection, sterile metering and packaging, and finished products.

Example Embodiment

[0012] Embodiment two:

[0013] Starter A: Medium components ( w / w ), soybean meal powder 80%, bran 20%, adjusted moisture 70%, 0.1MPa damp heat sterilization for 30 minutes, respectively inoculated with Aspergillus oryzae, Aspergillus niger, Natto bacteria, inoculation amount 3.0% ( v / w ), the ratio is controlled 1:1:1, cultured at 32°C for 60 hours, after the spores or spores are formed, that is, low-temperature drying (such as freeze-drying), inspection, aseptic metering and packaging, and finished products.

[0014] Starter B: Medium components ( w / w ), 8°wort, 0.075MPa sterilization for 20 minutes, inoculation of ester-producing yeast, inoculation amount 0.8% ( v / v ), incubate at 28°C for 30h. After the culture is completed, collect the bacteria by centrifugation, dry at low temperature (such as freeze-dry), test, sterile metering packaging, and finished product.

Example Embodiment

[0015] Embodiment three:

[0016] Starter A: Medium components ( w / w ), soybean meal powder 70%, bran 30%, moisture adjusted 50%, 0.1MPa damp heat sterilization for 30 minutes, respectively inoculated with Aspergillus oryzae, Aspergillus niger and Natto bacteria, the inoculation amount is 2.0% ( v / w ), the ratio is controlled 1:2:1, cultivated at 35℃ for 48 hours, after the spores or spores are formed, it is dried at low temperature (such as freeze-drying), inspected, sterile metered packaging, finished product.

[0017] Starter B: Medium components ( w / w ), 12°wort, 0.075MPa sterilization for 20 minutes, inoculation of ester-producing yeast, inoculation volume 1.5% ( v / v ), cultured at 28°C for 24 hours. After the culture is completed, the cells are collected by centrifugation, low-temperature drying (such as freeze-drying), inspection, sterile metering and packaging, and finished products.

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Abstract

The invention relates to a preparation method for a dedicated soybean paste leavening agent, belongs to the field of fermentation engineering, and in particular relates to a method for preparing a leavening agent with mixed strains for soybean paste preparation. The preparation method is characterized in that two types of dedicated soybean paste solid leavening agents used in primary fermentation A and after fermentation B respectively are contained, wherein the dedicated soybean paste solid leavening agent used in the primary fermentation A comprises aspergillus oryzae, aspergillus niger, natto fungus and the like which are prepared in a pure-culture manner; the dedicated soybean paste solid leavening agent used in the after fermentation B comprises aroma-producing yeast; the spore or thallus amounts of both the dedicated soybean paste solid leavening agents are not lower than those of a 108 CFU/g bacteria agent. The method refers to the processes of soaking soybeans, cooking, wrapping the soybeans with steamed wheat flour, inoculating the leavening agent A, making koji, carrying out primary fermentation, mixing with low-salt water, inoculating the leavening agent B, carrying out after fermentation, maturing, sterilizing, checking and obtaining the finished product. The preparation method has the advantages that (1) a composite leavening agent is adopted, so as to shorten paste airing time or fermentation time during paste making, and ensure safe quality of the product; (2), the leavening agents are powdered to facilitate use; (3), the product is bright in tint, has paste flavor and ester flavor, is low in salt content, and has no foreign taste; (4), the production technology is simple.

Description

technical field [0001] The invention relates to a method for preparing a special starter for making bean paste, in particular to a special pure culture mixed starter for drying or making bean paste. Background technique [0002] Soybean paste is a traditional fermented bean product in my country. Traditional soy paste production mostly uses natural inoculation to make koji. The strains are mixed, the production cycle is long, seasonal, the utilization rate of raw materials is low, and the salt content is too high. Its production conditions are not easy to control, there are potential safety hazards such as the production of toxins and pathogenic bacteria, and the product quality is difficult to guarantee. In addition, if a single pure strain is used for fermentation, the enzyme system in the fermentation process will be incomplete, the amino acid nitrogen content of the product will be low, and the product flavor will be poor. Therefore, the multi-strain koji-making process...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 惠明田青陈亮管军军屈建航杜小波黄继红
Owner HENAN UNIVERSITY OF TECHNOLOGY
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