High amino acid nitrogen sweet bean half brewing technology

A high amino acid, valve technology, applied in climate change adaptation, food ingredients as taste modifiers, food ingredients as odor modifiers, etc., can solve problems such as production difficulties and low economic value, to ensure microbial safety, improve solid substance content, the effect of reducing moisture

Active Publication Date: 2019-07-23
QIANHE CONDIMENT & FOOD CO LTD
View PDF6 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has also been reported that rice dregs are used for soy sauce fermentation, active peptide substances are produced from rice dregs, or used in food additives and beverages, etc., but these studies have problems of low economic value or production difficulties when used in industrial production

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of high amino acid state nitrogen sweet petal brewing process of the present invention comprises the following steps:

[0025] 1. Rice dregs treatment: dry the water to 10%, its protein content is 65%, starch content is 0.5%, grind it through a 150-mesh sieve to get rice dregs powder for later use.

[0026] 2. Pre-treatment of broad bean flaps: Weigh 100Kg of dried broad bean flaps, select by a bean sorter, wash by a washing machine, and then transport the broad bean flaps to the continuous cooking equipment, transfer and soak the broad bean flaps through the auger. 100L, 60°C hot water, the hot water is sent to the next auger at the same time with the broad bean flap, and continue to add 50L, 60°C hot water, continue to send the broad bean flap and residual hot water to the third auger, and at the same time in the third auger Inject 50L hot water at 60°C into the auger to finish moistening the material, filter out the residual water in the moistening material, t...

Embodiment 2

[0033] Embodiment 2: a kind of brewing method of high amino acid nitrogen sweet petal, comprising the following steps:

[0034] 1. Rice dregs treatment: dry the water to 13%, its protein content is 60%, and its starch content is 0.3%, and grind it through a 180-mesh sieve to obtain rice dregs powder for later use.

[0035]2. Pre-treatment of broad bean flaps: Weigh 1000Kg of dried broad bean flaps, select by a bean sorter, wash by a washing machine, and then transport the broad bean flaps to the continuous cooking equipment, transfer and soak the broad bean flaps through the auger, and the broad bean flaps are first passed into the 1000L, 60°C hot water, the hot water is sent to the next auger at the same time with the broad bean flap, and continue to add 500L, 60°C hot water, continue to send the broad bean flap and residual hot water to the third auger, and at the same time in the third auger Inject 500L hot water at 60°C into the auger to finish moistening the material, fil...

Embodiment 3

[0043] 1. Rice dregs treatment: dry the water to 15%, its protein content is 55%, and its starch content is 0.2%, and grind it through a 200-mesh sieve to obtain rice dregs powder for later use.

[0044] 2. Pre-treatment of broad bean flaps: Weigh 1000Kg of dried broad bean flaps, select by a bean sorter, wash by a washing machine, and then transport the broad bean flaps to the continuous cooking equipment, transfer and soak the broad bean flaps through the auger, and the broad bean flaps are first passed into the 1000L, 60°C hot water, the hot water is sent to the next auger at the same time with the broad bean flap, and continue to add 500L, 60°C hot water, continue to send the broad bean flap and residual hot water to the third auger, and at the same time in the third auger Inject 500L hot water at 60°C into the auger to finish moistening the material, filter out the residual water in the moistening material, then pass the moistening material into the broad bean steaming equ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The present invention discloses a high amino acid nitrogen sweet bean half brewing technology and belongs to the field of food fermentation technology. The brewing technology comprises the following steps: (1) aspergillus oryzae and rice residues are inoculated into cooked broad bean halves, and even stirring and koji-making are conducted to obtain a broad bean half koji material; and (2) the broad bean half koji material is subjected to a diluted state fermentation to obtain sweet bean halves. The technology uses the rice residues to improve amino acid nitrogen of the sweet bean halves, and the obtained sweet bean halves are red and bright in color and luster, and mellow in ester flavor and sauce fragrance.

Description

technical field [0001] The invention relates to the field of food fermentation technology, in particular to a brewing technology of high amino acid nitrogen sweet petals. Background technique [0002] Rice dregs are by-products of industries such as rice vinegar, cooking wine, and sugar production. They are mainly used to make feed or to be treated as waste. The price is extremely low and the cost of disposal is high. Now there are about 3 to 4 million tons of rice per year. Slag is produced. Contain protein about 25~28% (accounting for 55~60% of dry base) in this rice dregs, and its protein content is 3~4 times of protein content in the bean sprouts. At present, for the utilization of rice dregs, the general manufacturers are to directly dry the rice dregs and sell them as ordinary feed, resulting in failure to maximize the utilization of rice dregs resources. It has also been reported that rice dregs are used for soy sauce fermentation, active peptide substances are prod...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L19/20A23L27/00A23L27/40A23L11/50
CPCA23L19/20A23L27/00A23L27/40A23V2002/00A23L11/50A23V2200/16A23V2200/14A23V2200/15Y02A40/90
Inventor 左上春樊君赵辉平罗红刚荣秋亮伍学明
Owner QIANHE CONDIMENT & FOOD CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap