Method for preparing soybean paste by using high-salt liquid soy sauce residues

A technology of high-salt dilute soy sauce and soybean paste, which is applied in food science and other fields, can solve the problems of low added value of products, high cost of brewing soybean paste, and increased energy consumption, so as to achieve controllable production quality and improve overall technology and management level, cost reduction effect

Inactive Publication Date: 2019-01-11
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is generally used as a roughage additive, and the added value of the product is low. Discarding it is not only a waste of resources, but also causes environmental pollution if it is not processed in time, and it will also increase energy consumption during processing.
[0003] Soybean paste is made from raw soybeans and fermented by microorganisms such as Aspergillus oryzae. The raw material for brewing soybean paste is single, and the general raw material is only soybeans, which also leads to high brewing costs of soybean paste.
[0004] Through the search, no patent publications related to the application of the present invention have been found

Method used

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  • Method for preparing soybean paste by using high-salt liquid soy sauce residues
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  • Method for preparing soybean paste by using high-salt liquid soy sauce residues

Examples

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Effect test

Embodiment 1

[0029] A method for making soybean paste by using high-salt dilute soy sauce residue, the steps are as follows:

[0030] (1) Remove impurities from soybeans, wash and soak soybeans for 8-12 hours;

[0031] (2) Drain soybeans, steam at 0.15-0.2 MPa for 30 minutes, steam high-salt dilute soy sauce residue at 0.1-0.15 MPa for 15-20 minutes, mix the steamed soybeans with high-salt dilute soy sauce immediately, and lower the stirring temperature to 45- 40°C, wherein the mass ratio of the soybeans to the high-salt dilute soy sauce residue is 2:1;

[0032] (3) Inoculate Aspergillus oryzae koji essence according to 0.3-0.5% of the total weight of raw materials, stir and mix, and put it into a 30°C constant temperature incubator for stacking culture;

[0033] (4) When the culture time is 15-18 hours, turn over the koji for the first time, evenly mix and disperse the koji materials that have been accumulated and cultivated before, and continue to spread the culture at 30°C. After cult...

Embodiment 2

[0038] A method for making soybean paste by using high-salt dilute soy sauce residue, the steps are as follows:

[0039] (1) Remove impurities from soybeans, wash and soak soybeans for 8-12 hours;

[0040] (2) Drain soybeans, steam at 0.15-0.2 MPa for 30 minutes, steam high-salt dilute soy sauce residue at 0.1-0.15 MPa for 15-20 minutes, mix the steamed soybeans with high-salt dilute soy sauce immediately, and lower the stirring temperature to 45- 40°C, wherein the mass ratio of the soybeans to the high-salt dilute soy sauce residue is 2.5:1;

[0041] (3) Inoculate Aspergillus oryzae koji essence according to 0.3% of the total weight of raw materials, stir and mix well, and put it into a 30°C constant temperature incubator for stacking culture;

[0042] (4) When the culture time is 15-18 hours, turn over the koji for the first time, evenly mix and disperse the koji materials that have been accumulated and cultivated before, and continue to spread the culture at 30°C. After c...

Embodiment 3

[0047] A method for making soybean paste by using high-salt dilute soy sauce residue, the steps are as follows:

[0048] (1) Remove impurities from soybeans, wash and soak soybeans for 8-12 hours;

[0049] (2) Drain soybeans, steam at 0.15-0.2 MPa for 30 minutes, steam high-salt dilute soy sauce residue at 0.1-0.15 MPa for 15-20 minutes, mix the steamed soybeans with high-salt dilute soy sauce immediately, and lower the stirring temperature to 45- 40°C, wherein the mass ratio of the soybeans to the high-salt dilute soy sauce residue is 3:1;

[0050] (3) Inoculate Aspergillus oryzae koji essence according to 0.5% of the total weight of raw materials, stir and mix well, and put it into a 30°C constant temperature incubator for stacking culture;

[0051] (4) When the culture time is 15-18 hours, turn over the koji for the first time, evenly mix and disperse the koji materials that have been accumulated and cultivated before, and continue to spread the culture at 30°C. After cul...

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PUM

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Abstract

The invention relates to a method for preparing a soybean paste by using high-salt liquid soy sauce residues. The method comprises the following steps: (1) subjecting soybeans to impurity removal, washing and soaking; (2) draining the soybeans, steaming the soybeans and high-salt liquid soy sauce residues, and conducting uniform mixing and stirring until the temperature decreases to 45-40 DEG C; (3) conducting inoculation with aspergillus oryzae essence; (4) turning over yeast, and conducting spreading culturing; (5) collecting the yeast, and mixing the yeast with salt water; and (6) conducting heat-preservation fermentation at 45-55 DEG C for 15 to 30 days so as to obtain the soybean paste. The method controls the contents of total acid and amino nitrogen of the soy sauce residues by controlling the proportion of the high-salt liquid soy sauce residues so as to achieve the integration of soy sauce production and soybean paste production, so that the production quality of the soybean paste is controllable, the cost is reduced, and the problem of natural digestion of the high-salt liquid soy sauce residues within the industry is solved. Therefore, the soy sauce residues are taken from a sauce and used for a sauce so as to truly achieve zero discharge of high-salt liquid high-grade soy sauce production, and to effectively improve the overall technology and management level of theindustry.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a method for making soybean paste by using high-salt dilute soy sauce residue. Background technique [0002] High-salt dilute soy sauce is a condiment made from soybeans / soybean meal and wheat, saccharified by Aspergillus oryzae and fermented by yeast. In 2017, the national output of soy sauce was about 10 million tons, and more and more waste residues were produced accordingly. It is generally used as a roughage additive, and the added value of the product is low. Discarding it is not only a waste of resources, but also causes environmental pollution if it is not processed in time, and increases energy consumption during processing. [0003] Soybean paste is made from raw soybeans and fermented by microorganisms such as Aspergillus oryzae. The raw material for brewing soybean paste is single, and the general raw material is only soybeans, which also leads to high brewing costs of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L11/50
CPCA23L11/50
Inventor 齐威王维君鲍彦舟罗学刚王楠张同存
Owner TIANJIN UNIV OF SCI & TECH
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