Method for preparing red kojic soybean paste

Abstract

The invention relates to a method for preparing red kojic soybean paste. The method includes manufacturing paste mash materials from soybeans, rhizoma dioscoreae powder, flour, aspergillus oryzae koji powder and red kojic powder, naturally fermenting and airing the paste mash materials and grinding the paste mash materials to obtain granule paste mash materials by the aid of a grinder; carrying out rice steeping steaming, nesting saccharifying and water filling fermentation to obtain red kojic wine fermenting mash; placing the granule paste mash materials and the red kojic wine fermenting mash in a fermentation vat, adding aroma-producing yeast liquid and salt solution into the fermentation vat, uniformly stirring the granule paste mash materials, the red kojic wine fermenting mash, the aroma-producing yeast liquid and the salt solution to obtain mixtures, fermenting the mixtures to obtain fermented mature red kojic soybean paste, filling containers with the fermented mature red kojic soybean paste and sterilizing the fermented mature red kojic soybean paste to obtain a finished product which is the red kojic soybean paste. The method has the advantages that proteins can be hydrolyzed by diversified hydrolases secreted by rhizopus rice koji, aspergillus oryzae koji, brewing red kojic powder, angel yellow rice wine dry yeast, aroma-producing yeast and the like in ingredients for the red kojic soybean paste in brewing procedures to obtain soluble low-molecular-weight nitrogen-containing compounds, esters and the like, accordingly, the red kojic soybean paste is excellent in quality of colors, aroma, taste and body, consumption markets of paste condiments can be exploited, economic benefits can be increased for enterprises, and the development of the paste condiment industry can be promoted.

Description

technical field [0001] The invention belongs to the technical field of sauce condiment production. Specifically, it relates to a preparation method of red yeast bean paste. Background technique [0002] With the improvement of people's living standards, the requirements for food nutrition, flavor and food safety are gradually increased. Due to long-term natural fermentation, traditional fermented food sauces have long production cycles, poor sanitary conditions, complex microbial flora, and there must be some harmful microorganisms. The consistent system is difficult for young consumers to accept, which seriously affects the production, consumption and sales of sauces, and restricts the development of the traditional fermented food sauce industry. [0003] The present invention adopts modern microbial fermentation technology, develops an artificial inoculation mixed bacteria fermentation technology to produce red koji bean paste, brews red koji bean paste with excellent co...

AI Technical Summary

Problems solved by technology

Due to long-term natural fermentation, traditional fermented food sauces have long production cycles, poor sanitary conditions, complex microbial flora, and there must be some harmful microorganisms. The consistent system is difficult for young consumers to accept, which seriously affects the production, consumption and sales of sauces, and restricts the development of the traditional fermented food sauce industry