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Processing method of malt and fermented soybean instant beverage

A technique of processing method and light tempeh, which is used in the processing field of malt light tempeh, can solve the problem of less microorganism research, which can achieve the effect of being not conducive to microorganisms, low water content, delicate taste without slag.

Inactive Publication Date: 2018-01-30
安徽珠峰生物科技有限公司
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  • Summary
  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

Compared with the pre-fermentation, domestic research on microorganisms in the post-fermentation process of tempeh is less

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0015] A processing method for malt light fermented soybean drink, which is characterized in that it consists of the following steps:

[0016] 1) Select plump soybeans, wash and remove impurities, dry-steam at room temperature and pressure for 20 minutes, take out and evenly spray 30% water to moisturize for 8 minutes, steam again for 15 minutes, and cool to 30°C;

[0017] 2) Add 0.02% Douchi koji essence and 0.35% Luxie yeast to the product obtained in step 1, mix well, and ferment at a constant temperature and humidity at 28°C. After the white hyphae are covered with beans and the product temperature rises to 32°C, turn over koji, continue to ferment for 3 days, and wash the koji when the beans are covered with hyphae and turn yellow-green;

[0018] 3) Add the product obtained in step 2 to 3% white wine, mix thoroughly, and ferment at 40°C for 10 days;

[0019] 4) Pre-dry the fermented soybeans obtained in step 3 at 50°C until the water content is 35%, store them in a wet s...

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Abstract

The invention relates to a processing method of a malt and fermented soybean instant beverage. The processing method is characterized in that preprocessing is performed by an alternate bean steaming method of performing dry steaming, performing moistening with water and performing wet steaming, so that running off of organic compounds and nutrient components is reduced, the water content is controlled, the cooked beans are uniform in quality, fermentation is facilitated, and the quality is improved. Based on that the nutrient components and the health-care effects of fermented soybeans are guaranteed, the fermented soybeans are developed for the second time, so that the singleness of fermented soybean products is changed, and the instant properties and the taste diversity of the fermentedsoybeans are increased.

Description

technical field [0001] The invention relates to the field of solid beverage processing, and mainly relates to a processing method for brewing malt light soybean meal. Background technique [0002] The manufacture of light tempeh has a long history, and its traditional processing method is mainly steaming and fermentation. It is mainly divided into three stages: pre-treatment (ie raw material treatment), koji making and post-fermentation. Generally, in the pretreatment process, the traditional fermented soya bean production method is to soak soybeans for a period of time, take them out for steaming, and then carry out koji making and post-fermentation to make finished fermented soya bean. Soaked soybeans will lose some organic matter and nutrients. At this time, the soaked soybean water is rich in nutrients and high in organic matter. At present, the industry mainly solves the soaked soybean water according to the sewage treatment method, which causes a lot of waste. At the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L2/38A23L33/00A23L11/50
Inventor 朱峰范翠玲朱梅赵敏邱玉礼杨东波尹佳君马永乐程伟琪徐淑荣
Owner 安徽珠峰生物科技有限公司
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