Temperature-controlled fermentation production method for traditional thick broad-bean sauce process

A production method, the technology of bean paste, which is applied in the field of protein-containing food processing, can solve the problems of lack of parameters and few scientific and technological documents, and achieve the effect of rich nutrition, change randomness, and less land occupation

Inactive Publication Date: 2016-05-25
北京密连顺酱厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although my country has a history of thousands of years of fermenting soybean products, there are few sufficient parameters for the refinement and standardization of the production process, and the impact of the operation process on the product, and there are few scientific and technological documents

Method used

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  • Temperature-controlled fermentation production method for traditional thick broad-bean sauce process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1: winter production

[0035] 1) Selection and storage of raw materials

[0036] To prepare for fermentation production, soybeans are screened, hand-selected, dried in the sun for two days, and crushed into watercress. The water temperature for soaking should be between 30°C and 40°C, so that the soybeans can fully absorb water.

[0037] The flour is steamed in advance, and the time is well controlled so that it cannot be over-steamed. Then, sift the noodle powder and mix the flour and watercress in a ratio of 3:7. When the temperature drops to 30°C-38°C, carry out For inoculation, add 0.05% of Shanghai brewed 3042 koji species, mix well, and turn over three times.

[0038] 2) Vaccination

[0039] Mix soybeans and fabrics at a ratio of 7:3. When the temperature drops to 35°C-40°C, add Shanghai Niang 3042 Qujing, inoculate with 0.05%, turn over 3 times and mix well. The temperature is lowered to 30°C-32°C and put into the bent box, and the thickness of la...

Embodiment 2

[0048] Embodiment 2 summer production

[0049] 1) The selection and storage of raw materials are the same as in Example 1.

[0050] 2) Vaccination

[0051] Mix soybeans and fabrics at a ratio of 7:3. When the temperature drops to 35°C-40°C, add 0.05% of Huyao 3042 koji essence for inoculation, turn over 3 times and mix well. The temperature is lowered to 30°C-32°C and put into the bent box, and the thickness of laying is not more than 1cm.

[0052] 3) Koji making

[0053] The bent box and placement are the same as in Example 1. .

[0054] The temperature of the mixture is lowered to 30°C-32°C and put into the koji box and placed neatly in the koji room. The koji making room is sterilized 1-2 days before the koji box is placed. The space is sterilized and the temperature is well controlled during the brewing process. Microbial management, control and elimination of harmful microbial contamination is one of the effective measures. The koji box is kept in the koji making roo...

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Abstract

The present invention provides a temperature-controlled fermentation production method for a traditional thick broad-bean sauce process. The method comprises the steps of: 1) preparation of raw materials: mixing soybean and steamed flour in the weight ratio of 7:3; 2) inoculation: adding distiller's yeast in the mixture of soybean and flour at a temperature of 35-40 DEG C; 3) starter propagation: keeping the room temperature at 28 DEG C-32 DEG C from the 1st to the 8th-9th hour to meet the growth of distiller's yeast, controlling the temperature at 35-38 DEG C for the 9th-10th to 20th-22nd hour, maintaining the temperature at 28-30 DEG C from the 20th-22nd to 30th-33rd hour, and maintaining the temperature at 29+/-0.5 DEG C from the 30th-33rd to 37th-39th hour to formed finished starter in a starter box in a starter propagation chamber; and 4) fermentation. The method provided by the present invention artificially controls the temperature for fermentation, takes each link seriously, changes the arbitrariness of natural fermentation, and increases the period by seven times. The prepared thick broad-bean sauce has abundant nutrition and contains a plurality of amino acids needed by human.

Description

technical field [0001] The invention belongs to the field of protein-containing food processing, and in particular relates to a production method of bean paste. Background technique [0002] Doubanjiang is a soybean fermented product, an indispensable condiment in people's daily life, and has the functions of disease prevention and health care for people. The U.S. Food and Drug Administration (FDA) approved the health certification of soybean protein as early as October 1999, claiming that each person can prevent cardiovascular diseases by consuming 25g of soybean protein per day, and at the same time allows products containing soybean protein The soy protein health claim on the package considers soy protein to be the same protein as milk protein and egg protein. [0003] Looking at the current situation of soybean production in my country, it lags behind the developed countries in the world, which is directly related to the lack of advanced technology and irregular operati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L11/50
CPCY02A40/90
Inventor 陶连顺陶春艳
Owner 北京密连顺酱厂
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