A kind of high amino acid nitrogen sweet valve brewing process

Abstract

The invention discloses a brewing process of sweet watercress with high amino acid state and nitrogen, which belongs to the field of food fermentation technology, and comprises the following steps: (1) adding aspergillus oryzae and rice dregs to the boiled broad bean watercress, mixing well, and making koji to obtain broad bean watercress koji material; (2) broad bean koji material is fermented in dilute state to obtain sweet koji. This process uses rice dregs to increase the amino acid nitrogen of sweet petals, and the obtained sweet petals have a bright red color and strong ester and sauce aromas.

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...

Examples

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...

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...

Examples

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...