Process-controlled rapid fermentation processing method of pure strains of Liuyang salt black beans

Abstract

The invention discloses a process-controlled rapid fermentation processing method of pure strains of Liuyang salt black beans. The method comprises the following steps: removing impurities of fresh black beans; soaking; steaming at high pressure to ensure that proteins are denatured properly and cooling; inoculating aspergillus oryzae for enlarge cultivation and uniformly stirring for fermentation starter propagation; naturally cooling prepared cooked yeast, wherein protease activity is 800-1,200 unit/g dry basis (based on neutral protease); adding hot water and stirring; rapidly draining and adding small amount of salt or white spirit; uniformly stirring and compacting and putting into a sealing interlayer tank for heat-preservation fermentation so that fermented amino acid nitrogen is up to more than 0.55 percent; finally, dehydrating and drying by using continuous flow belt type drying equipment so that the water content of the product is less than 15 percent, the amino acid nitrogen is more than 0.85 percent, and the bacterial quantity is less than 103 cfu/g. The quality of the product is stable, the key procedures of each process are controlled in an interlocking mode and have synergistic effects, and the process from material input to acquisition of finished product only needs 15-25 days. The method is short in process period and stable in quality, and a production method and a production process with high efficiency, standardization, large scale, continuity and feasibility are provided for safe and convenient low-salt or salt-free Liuyang salt black bean products.

Description

technical field [0001] The invention relates to the technical field of bean food processing, in particular to a processing method for rapid fermentation of pure strains of Liuyang Douchi based on process control. Background technique [0002] Douchi is a famous traditional native product of Liuyang City. Liuyang Douchi is deeply loved by the public for its unique flavor and rich nutritional value, and is exported to Japan, Singapore, Hong Kong, Macao, and some countries and regions in Southeast Asia. Liuyang fermented soybeans are fermented and refined from mud beans or small black beans. They have complete and well-proportioned granules, red or dark brown color pulp, wrinkled skin and dry meat. The characteristics of mildew and deterioration. After soaking in water, the juice is thick and delicious, and it is a good seasoning for cooking dishes. Tempeh also has certain medicinal functions and can treat colds. Decoct a small amount of fermented soya beans with ginger, sca...

AI Technical Summary

Problems solved by technology

[0006] There are many problems in this primitive process: (1) The method of steaming in a wooden steamer has low yield and low efficiency; in addition, the degree of protein denaturation is uncontrollable, which is not conducive to the growth of mold, and the later product is very hard and not soft

(2) The fermentation adopts a natural fermentation mode. There are many types of microorganisms, the fermentation time is too long, and the enzyme system is also unstable. The high fermentation temperature is not conducive to the production of protease, and the hyphae in the machine do not grow into the inside of the bean grains, which affects the degree of hydrolysis and the quality of the later products; (4) The time and degree of enzyme washing are not controlled, and the ratio of koji to water is not controlled. Not fixed, there is no standard for the degree of mold washing, resulting in insufficient enzyme washing, obvious mold spots on the surface, affecting the appearance of the product, and at the same time bringing a bitter taste to the product; excessive enzyme washing will cause a large loss of enzyme activity, which is not conducive to the formation of amino acid nitrogen during secondary fermentation. Affect the texture and quality of the product, and the umami taste is not enough; (5) Wooden barrel fermentation tanks are used for stacking fermentation, the conditions are extensive, and the optimal fermentation conditions for protease and other enzyme systems are not met, the formation of amino acid nitrogen is unstable, and during summer fermentation Factors that affect quality and safety such as maggot growth are prone to occur; (6) Natural drying is completely "depending on the weather and luck", drying in the sun when there is sunshine, and continuing to ferment when there is no sun, resulting in unstable quality and over-fermentation of some raw materials , which brings bitter taste in the later stage, and the efficiency is low

(7) The obtained product is very hard and the texture is not soft, which affects the use effect of the product

The direct consequences of these problems are unstable product quality, low production efficiency, high product cost, limited market capacity, and limited brand development space.