Method for manufacturing monascus fermented purplish red rice koji soybean sauce by using soybean residues and sauce residues

A technology for soybean paste and paste residue, which is applied in food science and other directions to achieve the effects of increasing amino acid nitrogen content, enriching flavor and reducing environmental pollution

Inactive Publication Date: 2019-01-11
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a method for making red yeast soybean paste using bean dregs and sauce dregs. Aspergillus compound koji making and fermentation technology to prepare new red koji bean paste, turn waste into treasure, reduce resource waste and environmental

Method used

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  • Method for manufacturing monascus fermented purplish red rice koji soybean sauce by using soybean residues and sauce residues
  • Method for manufacturing monascus fermented purplish red rice koji soybean sauce by using soybean residues and sauce residues
  • Method for manufacturing monascus fermented purplish red rice koji soybean sauce by using soybean residues and sauce residues

Examples

Experimental program
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Embodiment 1

[0048] A method for making red yeast soybean paste by using bean dregs and sauce dregs, the steps are as follows:

[0049] (1) Raw material pretreatment: drying the bean dregs and bean dregs, crushing and sieving to obtain bean dregs powder, and the processed bean dregs are dried and stored for later use;

[0050] (2) Production of red yeast rice powder: a. Bacterial solution preparation: Inoculate Monascus fungus stored in a refrigerator at 4°C on a test tube slope for activation (PDA agar medium, 30°C, 7d); Erlenmeyer shaker flask seed liquid: inoculate from the slope Into the liquid culture medium, shake the flask culture to make the seed liquid (PDA medium, 30 ℃, 180r / min, 48h);

[0051] b. Inoculation: Soak the washed rice for 12 hours, drain the water, sterilize at 121°C for 20 minutes, and inoculate the seed liquid at a ratio of 4:1g:mL after cooling.

[0052] c. Fermentation: The inoculated rice was placed in a constant temperature incubator at 30°C for continuous fer...

Embodiment 2

[0060] A method for making red yeast soybean paste by using bean dregs and sauce dregs, the steps are as follows:

[0061] (1) Raw material pretreatment: drying the bean dregs and bean dregs, crushing and sieving to obtain bean dregs powder, and the processed bean dregs are dried and stored for later use;

[0062] (2) Production of red yeast rice powder: a. Bacterial solution preparation: Inoculate Monascus fungus stored in a refrigerator at 4°C on the slant of a test tube for activation (PDA agar medium, 28°C, 8d); Erlenmeyer shaker flask seed liquid: inoculate from the slant Into the liquid culture medium, shake the flask culture to make seed liquid (PDA medium, 28 ℃, 150r / min, 60h);

[0063] b. Inoculation.: Soak the washed rice for 8 hours, drain the water, sterilize at 121°C for 15 minutes, and inoculate the seed liquid at a ratio of 3:1g:mL after cooling.

[0064] c. Fermentation: The inoculated rice was placed in a constant temperature incubator at 28°C for continuous ...

Embodiment 3

[0072] A method for making red yeast soybean paste by using bean dregs and sauce dregs, the steps are as follows:

[0073] (1) Raw material pretreatment: drying the bean dregs and bean dregs, crushing and sieving to obtain bean dregs powder, and the processed bean dregs are dried and stored for later use;

[0074] (2) Production of red yeast rice powder: a. Bacterial solution preparation: Inoculate Monascus fungus stored in a refrigerator at 4°C on a test tube slope for activation (PDA agar medium, 30°C, 7d); Erlenmeyer shaker flask seed liquid: inoculate from the slope Into the liquid culture medium, shake the flask culture to make seed liquid (PDA medium, 30 ℃, 200r / min, 48h);

[0075] b. Inoculation.: Soak the washed rice for 12 hours, drain the water, sterilize at 121°C for 20 minutes, and inoculate the seed liquid at a ratio of 4:1g:mL after cooling.

[0076] c. Fermentation: The inoculated rice was placed in a constant temperature incubator at 30°C for continuous fermen...

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Abstract

The present invention relates to a method for manufacturing monascus fermented purplish red rice koji soybean sauce by using soybean residues and sauce residues. The method comprises the following steps: (1) raw material pre-treating; (2) monascus fermented purplish red rice koji powder manufacturing: a, monascus liquid preparing; b, inoculating; c, fermenting; and d, drying; (3) soaking; (4) cooking; (5) cooling and inoculating; (6) koji manufacturing; and (7) fermenting to prepare the monascus fermented purplish red rice koji soybean sauce. The method utilizes parts of soybean residues and sauce residues to replace parts of soybeans and flour raw materials, combines aspergillus oryzae and monascus compound koji manufacturing with the fermentation technology to prepare the novel monascusfermented purplish red rice koji soybean sauce, turns waste into treasure, reduces resource waste and environmental pollution, improves the utilization rate of the raw materials, reduces cost, provides a new way to solve a problem of high value reuse of the sauce residues and soybean residue resources, makes full use of grain resources, also enriches the flavor of the finished product sauce, and also makes up for defects of the artificial fermented soybean sauce.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a method for making red yeast soybean paste by using bean dregs and sauce dregs. Background technique [0002] In recent years, my country's seasoning industry has developed rapidly, with an annual growth rate of more than 10% for ten consecutive years, and the total output has exceeded 10 million tons, becoming a new economic growth point in the food industry. The traditional soybean paste production process generally adopts open and natural fermentation, the quality of the paste products is unstable, and the flavor is difficult to control, which cannot meet the requirements of industrial production. The production time of industrially produced bean paste is not limited by seasons. Due to manual control and management, there is no significant difference in the quality of each batch of products. Its disadvantages are high fermentation temperature of soybean paste, single type of m...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L11/50
CPCA23L11/50
Inventor 王昌禄徐晗葛予宁王旭峰李贞景郭庆彬刘欢欢
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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