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Brewing process of bean sauce mash for soybean sauce

A technology for soybean paste and paste embryo, which is used in food ingredients as an odor improver, food science and other directions, can solve the problem of white spots in soybean paste, and achieve the effects of inhibiting the production of white spots, increasing starch quality, and enriching nutrients.

Pending Publication Date: 2019-08-09
GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Aiming at the deficiencies of the prior art, the purpose of the present invention is to provide a brewing process for soy sauce embryos, so as to solve the problem of white spots in soy sauce in the prior art

Method used

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  • Brewing process of bean sauce mash for soybean sauce
  • Brewing process of bean sauce mash for soybean sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A brewing process for soy sauce embryos, comprising the following steps:

[0034] (1) material preparation

[0035] Soybean Soaking After removing impurities and cleaning, the soybeans are transported to the bean soaking tank, and a sufficient amount of tap water is added to soak the beans. After soaking for 5 hours, they become soaked beans. Transport the soaked soybeans to the cooking pot, cook them with a cooking pressure of 0.08MPa for 15 minutes, and then take them out of the pot. After the cooked beans are cooled, they are mixed with flour and strains respectively. The weight ratio of soybeans to flour is 1:0.6, and the inoculation ratio is 0.3‰ (koji essence) of the weight of raw materials (soybeans and flour). Stir the mixture until smooth.

[0036] (2) Daqu cultivation

[0037] Put the well-mixed mixture into the koji pond for cultivation, and the cultivation time of Daqu is 42 hours. During the Daqu cultivation process, the temperature of the koji material...

Embodiment 2

[0042] A brewing process for soy sauce embryos, comprising the following steps:

[0043] (1) material preparation

[0044] After the soybeans are cleaned and cleaned, they are transported to the bean soaking tank, and a sufficient amount of tap water is added to soak the beans. After soaking for 10 hours, they become soaked beans. Transport the soaked soybeans to the cooking pot, cook them with a cooking pressure of 0.09MPa for 14 minutes, and then take them out of the pot. After the steamed cooked beans are cooled, they are mixed with flour and strains respectively. The weight ratio of soybeans to flour is 1:0.8, and the inoculation ratio is 0.26‰ (koji essence) of the total weight of raw materials (soybeans and flour). Long stir the mixture well.

[0045] (2) Daqu cultivation

[0046] Put the evenly mixed mixture into the koji pond for cultivation, and the cultivation time of Daqu is 40 hours. During the cultivation of Daqu, the temperature of the koji should be controll...

Embodiment 3

[0050] A brewing process for soy sauce embryos, comprising the following steps:

[0051] (1) material preparation

[0052] After the soybeans are cleaned and cleaned, they are transported to the bean soaking tank, and a sufficient amount of tap water is added to soak the beans. After soaking for 8 hours, they become soaked beans. Transport the soaked soybeans into a cooking pot, cook them with a cooking pressure of 0.075 MPa for 15 minutes, and then take them out of the pot. After the steamed cooked beans are cooled, they are mixed with flour and strains respectively. The weight ratio of soybeans to flour is 1:0.75, and the inoculation ratio is 0.27‰ (koji essence) of the total weight of raw materials (soybeans and flour). Long stir the mixture well.

[0053] (2) Daqu cultivation

[0054] Put the well-mixed mixture into the koji pond for cultivation, and the cultivation time of Daqu is 43 hours. During the cultivation of Daqu, the temperature of the koji should be controll...

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Abstract

The invention provides a brewing process of a bean sauce mash for soybean sauce. The process comprises the following steps of (1) material preparation, wherein soybeans are cleaned, soaked and then cooked into cooked beans, and the cooked beans are cooled and uniformly mixed with flour and a culture to obtain a mixed material; (2) starter making, wherein the mixed material is put into a starter pool for culture to obtain a starter for making hard liquor, and the temperature of the starter material needs to be controlled to be 23-26 DEG C 2 hours before the starter is taken out; (3) fermentation, wherein brine is added to the starter for making hard liquor after being cooled, uniform stirring is carried out to prepare a bean sauce mash blank, the temperature of the cooled brine is 3-5 DEG C, and according to the concentration of the brine, it is ensured that the salt content of the liquid part of the bean sauce mash blank is 17.5-18.5 g / 100ml; the bean sauce mash blank is put into a fermentation tank for fermentation to prepare the bean sauce mash. The brewing process of the bean sauce mash for the soybean sauce has the advantages that by controlling the temperature of the starter material before the starter is taken out and adding the high-concentration low-temperature cooled brine to the starter for making hard liquor in the fermentation stage, the activity of protease in thebean sauce mash blank is reduced, and therefore the generation of white spots of the soybean sauce is inhibited.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a brewing process of soybean paste embryos. Background technique [0002] Soybean paste, also known as soybean paste and bean paste, is a product formed after processes such as koji making, fermentation, and blending with soybeans and flour as the main raw materials. It is a traditional seasoning sauce in my country. Soybean paste has a strong aroma of sauce and ester, and is salty and sweet. It is used in various cooking methods such as sautéing, stewing, steaming, frying, and mixing, and can also be used as a side dish or net food. The main components of soybean paste are protein, fat, vitamins, calcium, phosphorus, iron, etc., which are all indispensable nutrients for the human body. [0003] At present, most of the soybean paste products on the market are marked with words like "if white spots appear on the product, it is the crystallization of protein su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L5/10A23L11/50
CPCA23L5/10A23V2002/00A23L11/50A23V2200/15
Inventor 易九龙梁亮滑欢欢伍加文赵红娟赵盼符姜燕吴广泉张庆宇董蓉蓉
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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