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Preparation method of peanut soy

A production method and technology of peanuts, applied in food preparation, bacteria and lactobacilli used in food preparation, etc., can solve the problems of low content, low sensory quality evaluation, immaturity, etc., achieve high nutritional value, reduce Mellard Reaction, the effect of reducing the total number of colonies

Active Publication Date: 2014-05-14
松原北大荒食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the process is immature, and the fermented soy sauce has low sensory quality evaluation, low content of amino acid nitrogen, total nitrogen and soluble salt-free solids

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Preparation of peanut koji: Take 100kg of high-quality peanut kernels, wash them with water, and soak them in water at room temperature for 24 hours. At this time, the peanut kernels will no longer absorb water; cook the soaked peanut kernels, then cool them to 38°C, 1.14 kg Aspergillus (in this Aspergillus, the mass ratio of Aspergillus oryzae, Aspergillus niger and Monascus is 1:1.2:1.3) was fermented at 35°C for 64 hours to obtain peanut koji;

[0026] 2. Preparation of peanut bacteria solution: (1) take as many as 100kg of high-quality peanut kernels, wash them with water, and soak them at room temperature for 24 hours until the peanut kernels no longer absorb water; (2) take the soaked peanut kernels and cook them for 35 minutes; (3) Cool the cooked peanut kernels to 40°C, and add 1.34kg of compound fermentation bacteria (in this compound fermentation bacteria, Bacillus licheniformis, Brevibacterium flavum, Clostridium acetobutylicum and Lactobacillus rhamn...

Embodiment 2

[0031] 1. Preparation of peanut koji: Take 100kg of high-quality peanut kernels, wash them with water, and soak them in water at room temperature for 24 hours. At this time, the peanut kernels will no longer absorb water; cook the soaked peanut kernels, then cool them to 35°C, add 1.26 kg of Aspergillus (in this Aspergillus, the mass ratio of Aspergillus oryzae, Aspergillus niger and Monascus is 1:1.2:1.3) was fermented at 35°C for 64 hours to obtain peanut koji;

[0032] 2. Preparation of peanut bacteria solution: (1) take as many as 100kg of high-quality peanut kernels, wash them with water, and soak them at room temperature for 24 hours until the peanut kernels no longer absorb water; (2) take the soaked peanut kernels and cook them for 35 minutes; (3) Cool the cooked peanut kernels to 40°C, and add 1.34kg of compound fermentation bacteria (in this compound fermentation bacteria, Bacillus licheniformis, Brevibacterium flavum, Clostridium acetobutylicum and Lactobacillu...

Embodiment 3

[0037]1. Preparation of peanut koji: Take 100kg of high-quality peanut kernels, wash them with water, and soak them in water at room temperature for 24 hours. At this time, the peanut kernels will no longer absorb water; cook the soaked peanut kernels, then cool them to 35°C, add How much 1.14kg of Aspergillus (in this Aspergillus, the mass ratio of Aspergillus oryzae, Aspergillus niger and Monascus is 1:1.2:1.3) was fermented at 35°C for 64 hours to obtain peanut koji;

[0038] 2. Preparation of peanut bacteria solution: (1) take as many as 100kg of high-quality peanut kernels, wash them with water, and soak them at room temperature for 24 hours until the peanut kernels no longer absorb water; (2) take the soaked peanut kernels and cook them for 35 minutes; (3) Cool the cooked peanut kernels to 40°C, and add 1.75kg of compound fermentation bacteria (in this compound fermentation bacteria, Bacillus licheniformis, Brevibacterium flavum, Clostridium acetobutylicum and Lactobac...

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PUM

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Abstract

The invention relates to a preparation method of peanut soy, belonging to the technical field of preparation methods of soy. The peanut soy provided by the invention adopts groundnut kernels as a raw material, bacillus licheniformis, brevibacterium flavum, clostridium acetobutylicum and rhamnose lactobacilli are taken as composite fermentative bacteria of a peanut fungi solution; the special proportional aspergillus oryzae, aspergillus niger and monascus are utilized as fermenting aspergillus of a peanut yeast, and a preparation process of natto soy is adopted. The preparation method provided by the invention has the advantages that the fermentation period is shortened, natto kinase is generated after fermenting of groundnut kernels, the kinase can restrain the browning of the soy in preservation, a maillard reaction is reduced, the nutritive values of the groundnut kernels are high, the flavor is unique, and the color, the aroma and the taste of the prepared soy are good; the content amino acid nitrogen is improved by 43.9%, the full nitrogen content is improved by 17.5%, a soluble salt-free solid is improved by 18.8%, and the preparation method is especially used for preparing ideal soy of pickles.

Description

technical field [0001] The invention relates to a production method of condiment soy sauce, in particular to a preparation method of peanut soy sauce. Background technique [0002] The condiment soy sauce of the prior art is mainly soybean soy sauce, and the preparation method of soybean soy sauce mainly includes two kinds: the first kind can be referred to as the traditional soy sauce brewing method, promptly boils beans, pulverizes, agglomerates and deposits and brews under room temperature condition. Natural inoculation, then put the inoculated sauce cubes into the tank and add salt water, and ferment for one month at 20°C to 40°C; the second is the method of industrial soy sauce brewing, that is, first dissolve the salt into Salt water, mixed with corn flour and wheat flour in a certain proportion, steamed into steamed buns, placed in an environment of 25 to 28 ° C for natural inoculation, and then inoculated with Aspergillus in a certain proportion to make koji sauce, p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L1/29A23L27/50A23L33/00
CPCA23L27/50A23L33/00A23V2400/175
Inventor 杨革车程川刘金锋
Owner 松原北大荒食品科技有限公司
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