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A kind of preparation method of red yeast rice fungus bean paste

A technology of white fungus bean paste and red yeast rice, which is applied to the functions of food ingredients, yeast-containing food ingredients, food science, etc., can solve the problems affecting the production, consumption and sales of sauces, long production cycle, poor sanitary conditions, etc., and achieve Improve product quality and product safety and hygiene, improve quality and food safety and hygiene, and improve the effect of enterprise economic benefits

Active Publication Date: 2020-06-09
JILIN AGRICULTURAL UNIV +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • A kind of preparation method of red yeast rice fungus bean paste

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Comparison scheme
Effect test

Embodiment 1

[0065] 1. The formula of red yeast rice and tremella bean paste by weight is:

[0066] Small grains of sauce grains 60

[0067] Red yeast rice fermented mash 10

[0068] White fungus porridge 2

[0069] Aroma yeast liquid 0.10

[0070] Salt 25

[0071] 2. Preparation

[0072] (1) Fermentation in vats: according to the above ratio, add 30kg of small sauce grains, 5kg of red koji wine fermented mash, and 1kg of white fungus porridge into the fermentation vat, then add 0.10kg of aroma yeast liquid, stir evenly, and naturally ferment for 30 sky.

[0073] (2) Supplement and add salt for further fermentation: add the remaining 30kg of small sauce grains, 5kg of red koji wine fermented mash and 1kg of white fungus porridge to the above-mentioned fermented tank, and add 25kg of salt and cold boiled water to make 21 Baumé brine. Stir well and continue to ferment for 20 days. After raking up and down in the vat, it is naturally fermented in the vat for 30 days to form red yeast ...

Embodiment 2

[0098] 1. The formula of red yeast rice and tremella bean paste by weight is:

[0099] Small grains of sauce grains 65

[0100] Red yeast rice fermented mash 8

[0101] Tremella Porridge 3

[0102] Aroma yeast liquid 0.10

[0103] Salt 27

[0104] 2. Preparation

[0105] (1) Fermentation in the vat: Add 32.5kg of small sauce grains, 4kg of red yeast rice wine fermented mash, and 1.5kg of white fungus porridge according to the above ratio into the fermentation vat, then add 0.10kg of aroma-producing yeast liquid, stir evenly, and naturally Fermented for 30 days.

[0106] (2) Supplement and add salt and then ferment: Add 32.5kg of small sauce grains, 4kg of red yeast rice wine fermented mash, 1.5kg of white fungus porridge according to the above ratio into the above-mentioned fermented tank, and add 27kg of salt and cold boiled water to make it 23 degrees Baume salt water. Stir well and continue to ferment for 20 days. After raking up and down in the vat, it is naturally...

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Abstract

The invention relates to a preparation method of red yeast rice fungus bean paste. The present invention utilizes soybeans, yam powder, flour, white fungus, aspergillus oryzae koji powder and red koji powder to make sauce unloading material, then naturally ferments, air-dries, and pulverizes into small-grain sauce unloading material through a pulverizer. The fermented mash of red koji wine is obtained by soaking and steaming the rice, making a nest for saccharification, and flushing with water for fermentation. Put small grains of soy sauce grains and red koji wine fermented mash into the fermentation tank, add white fungus porridge, aromatic yeast liquid and salt water and stir evenly, and ferment to obtain fermented red koji white fungus bean paste, after filling, sterilize to get red wine Qu tremella bean paste. Various hydrolytic enzymes secreted by Rhizopus rice koji, Aspergillus oryzae koji, red koji powder for brewing, Angel rice wine dry yeast, aromatic yeast, etc. in the ingredients of the red koji white fungus soybean paste in the brewing process can hydrolyze the protein into soluble Low-molecular nitrogen-containing compounds and esters, etc., form a color, aroma, taste, and body of good quality, open up the consumption market of sauce condiments, improve the economic benefits of enterprises, and promote the development of the sauce industry.

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 fungus 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] Tremella is a plant belonging to the fungus Tremellaceae Tremella, and has the laudatory title of "the crown of fungi". Tremella is not only a valuable nutritional and nourishing product, but also a tonic for str...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/00A23L7/104A23L31/00A23L33/10A23L11/50
CPCA23L7/104A23L31/00A23L33/10A23V2002/00A23L11/50A23V2200/32A23V2250/76
Inventor 黄祖新黄镇
Owner JILIN AGRICULTURAL UNIV