Round koji making process utilizing soybean and flour as raw materials
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A disc-making koji and soybean technology, which is applied in food preparation, application, food science, etc., can solve the problems of high moisture content, inapplicability, and small particle size of flour, so as to prevent the reproduction of miscellaneous bacteria, prevent the growth of bacteria, reduce the The effect of labor costs
Active Publication Date: 2015-07-29
GUANGDONG CHUBANG FOOD
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Problems solved by technology
In recent years, the disc koji making machine and the corresponding koji making process have been popularized in China because of its advantages of improving the quality of soy sauce Daqu and reducing labor costs. However, this equipment and its technology have only been successful in koji making with soybean meal and fried wheat as raw materials. , but it is not suitable for traditional Chinese soybean and flour raw materials, and there are the following problems: 1. The flour particle size is small, and it is easy to leak from the sieve hole of the curved disc. The impact is that the material leakage is serious and more manual cleaning is required. curved bottom
2. Under the same cooking level, the moisture content of soybean flour raw materials is relatively high, and the moisture content of the mixture is generally 50%-55%. Slime
4. The prepared Daqu has the problems of high number of bacteria and low enzyme activity
Method used
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Embodiment 1
[0036] A disc koji making process using soybeans and flour as raw materials includes the following steps:
[0037] 1) Soaking beans: select non-GMO soybeans, after removing impurities, put them into the soaking tank, add 2.5 times the weight of the soybeans, and soak the beans for 8 hours (the temperature of the day is 19°C).
[0038] 2) Steaming: Use a rotary high-pressure cooking pot to steam the soaked soybeans to obtain cooked beans; the moisture content of the cooked beans should be controlled at 55%-60%; the cooked beans should be cooked but not rotten, and the particles should be full without being raw; steam The pressure is 0.14Mpa and the cooking time is 10min.
[0039] 3) Cooling: The blast cooling conveyor belt is used to quickly cool the cooked beans to 39°C, and the blast cooling conveyor belt is equipped with a cover structure to prevent dust from falling into.
[0040] 4) Inoculation of mixed powder: inoculate koji essence in the cooked beans after cooling, then add flo...
Embodiment 2
[0056] A disc koji making process using soybeans and flour as raw materials includes the following steps:
[0057] 1) Soaking beans: select non-GMO soybeans, after removing impurities, put them into the soaking tank, add 2.3 times the weight of the soybeans, and soak the beans for 9 hours (the temperature of the day is 16.5°C).
[0058] 2) Steaming: Use a rotary high-pressure cooking pot to steam the soaked soybeans to obtain cooked beans; the moisture content of the cooked beans should be controlled at 55%-60%; the cooked beans should be cooked but not rotten, and the particles should be full without being raw; steam The pressure is 0.12Mpa, and the cooking time is 12min.
[0059] 3) Cooling: The blast cooling conveyor belt is used to quickly cool the cooked beans to 39°C, and the blast cooling conveyor belt is equipped with a cover structure to prevent dust from falling into.
[0060] 4) Inoculation of mixed powder: inoculate koji essence in the cooked beans after cooling, then add ...
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Abstract
The invention discloses a round koji making process utilizing soybean and flour as raw materials. The process comprises the following steps of 1) soaking the soybean; 2) steaming; 3) cooling; 4); inoculating and mixing the flour, namely inoculating koji extract into the cooled ripe soybean, adding the flour and mixing the raw materials to obtain a mixture; 5) feeding, namely inputting the mixture into a koji chamber of a round koji maker; 6), cultivating yeast for making hard liquor, namely cultivating the mixture in the koji chamber of the round koji maker, specifically including the steps of earlier-stage cultivation, primary koji turning after the earlier-stage cultivation, middle-stage cultivation, secondary koji turning after the middle-stage cultivation, later-stage cultivation, tertiary koji turning after the later-stage cultivation, and terminal-stage cultivation in sequence; 7) discharging koji, namely after cultivation of the yeast for making the hard liquor is finished, pumping the yeast for making hard liquor, which is mixed with saline, into an airing tank. The process can be used for solving the problem of hardening during a cultivation process of the yeast for making the hard liquor, improving the quality of the yeast for making the hard liquor and lowering the labor cost; furthermore, the yeast for making the hard liquor, prepared by the process, has the characteristics of less quantity of infectious microbes and high enzyme activity.
Description
Technical field [0001] The invention belongs to the technical field of soy sauce seasoning production, and specifically relates to a disc koji making process using soybeans and flour as raw materials. Background technique [0002] Although my country's fermented soy sauce has a long history, it still lags behind Japan in soy sauce brewing technology. Over the years, various soy sauce companies in my country have introduced a large number of soy sauce brewing technologies and new equipment from Japan, which have made significant contributions to the development of my country's soy sauce industry. In recent years, the disc koji making machine and the corresponding koji making process have been promoted quickly in the country due to its advantages of improving the quality of soy sauce and reducing labor costs, but this equipment and its process have only been successful in koji making with soybean meal and fried wheat as raw materials. However, it is not suitable for traditional Chi...
Claims
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Application Information
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