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A technology of red yeast bean paste and red yeast rice, applied in food science and other directions, can solve the problems of long production cycle, uneven quality, restricting the development of traditional fermented food paste industry, etc., so as to improve the economic benefits of enterprises and improve the quality of products. Quality, the effect of developing the consumer market
Active Publication Date: 2017-09-15
FUJIAN NORMAL UNIV
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Abstract
Description
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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
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Embodiment 1
[0047] 1. Preparation of the sauce:
[0048] 1) The weight ratio of sauce grains:
[0049] Soybeans 56kg
[0050] Yam powder 6kg
[0051] Flour: 6kg
[0052] Aspergillus oryzae koji powder 0.15kg
[0053] Red yeast rice powder 0.20kg
[0054]2) Rinse the soybeans twice, add 2 times the amount of water to soak at room temperature for 8 hours, then drain, soak and drain the soybeans, cook them with 0.1MPa high-pressure steam for 30 minutes, cool the cooked soybeans to 40°C, and set aside.
[0055] 3) Steam the yam powder and flour under normal pressure for 15 minutes respectively, and cool to room temperature for later use.
[0056] 4) Inoculation: Mix aspergillus oryzae koji powder and red koji powder with yam powder and flour cooled to room temperature, and then stir and mix with cooled and cooked soybeans to form a sauce fermented material.
[0057] 5) Production of sauce grains: Extrude the sauce grains fermented material into block-shaped sauce grains, then put the bl...
Embodiment 2
[0073] 1. Preparation of the sauce:
[0074] 1) Sauce weight ratio:
[0075] Soybeans 50kg
[0076] Yam powder 6kg
[0077] Flour 10kg
[0078] Aspergillus oryzae koji powder 0.12kg
[0079] Red yeast rice powder 0.15kg
[0080] 2) Rinse the soybeans twice, add 2 times the amount of water to soak at room temperature for 8 hours, then drain, soak and drain the soybeans, cook them with 0.1MPa high-pressure steam for 30 minutes, cool the cooked soybeans to 35°C, and set aside.
[0081] 3) Steam the yam powder and flour under normal pressure for 15 minutes respectively, and cool to room temperature for later use.
[0082] 4) Inoculation: Mix aspergillus oryzae koji powder and red koji powder with yam powder and flour cooled to room temperature, and then stir and mix with cooled and cooked soybeans to form a sauce fermented material.
[0083] 5) Production of sauce grains: Extrude the sauce grains fermented material into block-shaped sauce grains, then put the block-shaped sa...
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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...
Claims
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Application Information
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