Production technology of black soybean vinegar

A black bean vinegar and black bean technology, which is applied in the field of food processing, can solve the problem that black beans cannot be fully released, and achieve the effects of improving the process yield, improving the utilization rate and good stability.

Inactive Publication Date: 2018-04-13
靖江市圣材食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the problems in the prior art, the present invention provides a black bean vinegar process, which solves the problem that black beans cannot be fully released in the prior art, can effectively replace the black bean vinegar soaking process, and not only can effectively improve the nutritional content of black beans Dissolution also improves the taste and taste

Method used

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  • Production technology of black soybean vinegar

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Effect test

Embodiment 1

[0036] A kind of black soybean vinegar processing method, described processing method follows the steps:

[0037] Step 1, weighing black soybean mixture, wheat, sorghum rice, peas, pulverized bran, rice bran and Daqu according to the proportion;

[0038] Step 2, put black beans, wheat, sorghum rice, peas, pulverized bran and bran in a steamer and steam for 120 minutes;

[0039] Step 3, put the steamed raw materials into the fermentation tank, spread out to cool, pour in Daqu after cooling, stir, and then ferment at constant temperature for 15 days;

[0040] Step 4, putting the fermented raw materials into the smoking and roasting pool for 15 days;

[0041] Step 5, spraying vinegar on the smoked and roasted raw materials, and then storing them in tanks or bottling them through pipelines.

[0042] The black bean mixture comprises black bean kernels and black bean skins whose content is one-third of the total mass of the black bean mixture, and black beans whose content is two-...

Embodiment 2

[0049] A kind of black soybean vinegar processing method, described processing method follows the steps:

[0050] Step 1, weighing black soybean mixture, wheat, sorghum rice, peas, pulverized bran, rice bran and Daqu according to the proportion;

[0051] Step 2, put black beans, wheat, sorghum rice, peas, pulverized bran and bran in a steamer and steam for 120 minutes;

[0052] Step 3, put the steamed raw materials into the fermentation tank, spread out to cool, pour in Daqu after cooling, stir, and then ferment at constant temperature for 15 days;

[0053] Step 4, putting the fermented raw materials into the smoking and roasting pool for 15 days;

[0054] Step 5, spraying vinegar on the smoked and roasted raw materials, and then storing them in tanks or bottling them through pipelines.

[0055] The black bean mixture comprises black bean kernels and black bean skins whose content is one-third of the total mass of the black bean mixture, and black beans whose content is two-...

Embodiment 3

[0062] A kind of black soybean vinegar processing method, described processing method follows the steps:

[0063] Step 1, weighing black soybean mixture, wheat, sorghum rice, peas, pulverized bran, rice bran and Daqu according to the proportion;

[0064] Step 2, put black beans, wheat, sorghum rice, peas, pulverized bran and bran in a steamer and steam for 120 minutes;

[0065] Step 3, put the steamed raw materials into the fermentation tank, spread out to cool, pour in Daqu after cooling, stir, and then ferment at constant temperature for 15 days;

[0066] Step 4, putting the fermented raw materials into the smoking and roasting pool for 15 days;

[0067] Step 5, spraying vinegar on the smoked and roasted raw materials, and then storing them in tanks or bottling them through pipelines.

[0068] The black bean mixture comprises black bean kernels and black bean skins whose content is one-third of the total mass of the black bean mixture, and black beans whose content is two-...

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PUM

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Abstract

The invention belongs to the technical field of food processing and in particular relates to a production technology of black soybean vinegar. The production technology comprises the following steps:firstly, weighing a black soybean mixture, wheat, sorghum rice, peas, smashed bran, cavings and yeast for making hard liquor in proportion; secondly, putting black soybeans, the wheat, the sorghum rice, the peas, the smashed bran and the cavings into a steamer, and steaming for 120 minutes; thirdly, putting cooked raw materials into a fermentation tank, spreading out and cooling, then pouring intothe yeast for making the hard liquor and stirring, and then carrying out constant temperature fermentation for 15 days; fourthly, putting the fermented raw materials into a smoke baking tank, and carrying out smoke baking for 15 days; and fifthly, pouring vinegar on the raw materials subjected to the smoke baking, and then carrying out grooving and grouting conservation or bottling by virtue of apipeline. The production technology provided by the invention has the advantages that the problem that the black soybeans can not be fully released in the prior art is solved, and a black soybean vinegar soaking technology can be effectively replaced, so that dissolution of nutrient substances of the black soybeans can be effectively enhanced, and taste and flavor are also improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production process of black soybean vinegar. Background technique [0002] Black beans have always been regarded as a good product for both medicine and food. The unsaturated fatty acids contained in black beans can promote the metabolism of cholesterol, reduce blood lipids, and prevent cardiovascular diseases. The high fiber content of black beans can promote gastrointestinal motility and prevent Constipation, as well as the treatment of rheumatism, anti-aging and other effects. The protein content is as high as more than 45%. Among them, the high-quality protein is about 1 / 4 higher than that of soybeans, ranking first among all kinds of beans, so it has also won the reputation of "the king of beans". Compared with protein-rich meat, black beans are not inferior, but even better. Its protein content is twice that of meat (pork, chicken), three times that ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
CPCC12J1/00
Inventor 朱网棋
Owner 靖江市圣材食品有限公司
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