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Lactic acid fermented soybean paste

A technology of lactic acid fermentation and soybean paste, applied in the direction of lactobacillus, bacteria used in food preparation, and food ingredients as taste improvers, etc., to achieve the effect of avoiding physical discomfort, good taste and rich nutrition

Inactive Publication Date: 2016-01-13
合肥刘老四调味品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional sauce mainly focuses on its taste when making it, and there is not much involved in its health care field, but people pay more and more attention to the health function of many foods including sauce

Method used

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Examples

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Effect test

Embodiment

[0017] A lactic acid fermented soybean paste, made of the following raw materials in parts by weight (Kg): soybean 400, corn germ 130, Lactobacillus bulgaricus 10, Aspergillus oryzae 10, Aspergillus niger 7, active dry yeast 7, 17% salt water 650, lotus root 60. Glutinous rice juice 30, sweet-scented osmanthus juice 50, raisin 55, mint 8, kudzu root 5, cinnamon twig 6, monk fruit 5, thyme 4, wheat bottle grass 3, black seed oil 0.5, water to taste.

[0018] A preparation method of lactic acid fermented soybean paste, comprising the following steps:

[0019] (1) Wash the soybeans, put them in a container, soak them in water for 4 hours, take out the soybeans, drain the water, steam them in a steamer, mash them for later use;

[0020] (2) Mash the soybeans, put half of them into a container, add Lactobacillus bulgaricus, and ferment for 12 hours to obtain fermented soybeans for later use;

[0021] (3) Wash the corn germ, put it in a steamer, steam it, combine it with the remain...

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PUM

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Abstract

The invention discloses lactic acid fermented soybean paste. The soybean paste is prepared from, by weight, 400-430 parts of soy beans, 130-150 parts of corn germ, 10-12 parts of lactobacillus bulgaricus, 10-15 parts of aspergillus oryzae, 7-10 parts of aspergillus niger and 7-8 parts of active dry yeast. A preparation method of the lactic acid fermented soybean paste comprises the steps of firstly, using lactic acid for fermenting part of the soy beans, obtaining lactic acid soy beans which are richer in nutrition, and then fabricating the soybean paste with the lactic acid soy beans and the remaining soy beans. The soybean paste is good in taste and rich in nutrition, extracting solutions of traditional Chinese medicinal materials such as mint, kudzu vine roots, cassia twigs and momordica grosvenori are added, a certain heat-clearing and detoxifying effect is achieved, and illness caused by excessive internal heat can be avoided when the soybean paste is eaten.

Description

technical field [0001] The invention relates to a lactic acid fermented soybean paste, in particular to a lactic acid fermented soybean paste and a preparation method thereof. Background technique [0002] People often eat sauce in daily life, and there are many kinds of sauces, such as hot sauce and sweet sauce. The sauce can be used as a condiment for cooking, or it can be eaten directly, and the taste is very good. Traditional sauce mainly pays attention to its mouthfeel when making, and there is not much involvement in its health care field, and people pay more and more attention to the health function of many foods including sauce. Contents of the invention [0003] The invention overcomes the disadvantages of the prior art and provides a lactic acid fermented soybean paste. [0004] The present invention is achieved through the following technical solutions: [0005] A lactic acid fermented soybean paste is made from the following raw materials in parts by weight:...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/30
CPCA23V2002/00A23V2400/123A23V2200/14A23V2200/30A23V2250/21
Inventor 刘正发
Owner 合肥刘老四调味品厂
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