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Constant temperature fermentation technology for fermented soya beans production

A technology of constant temperature fermentation and fermented soybeans, which is applied in food science, food heat treatment, etc., can solve the problems of low acidity adjustment efficiency, difficult sampling, and difficult control of acidity in fermentation tanks, so as to achieve the effect of stability and quality improvement

Active Publication Date: 2019-08-27
SICHUAN PROVINCE DANDAN CONDIMENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a constant temperature fermentation process for fermented soya bean production, in order to solve the problem that it is difficult to sample in the existing fermentation process, the acidity adjustment efficiency is low, and the acidity in the fermentation tank is not easy to control.

Method used

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  • Constant temperature fermentation technology for fermented soya beans production
  • Constant temperature fermentation technology for fermented soya beans production
  • Constant temperature fermentation technology for fermented soya beans production

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Embodiment 1

[0026] refer to figure 1 As shown, one embodiment of the present invention is a constant temperature fermentation process for fermented soya bean production, comprising the following steps: configuring the fermentation environment, adjusting the internal temperature of the tank 1 of the constant temperature fermentation device, and injecting the configuration liquid into the tank 1 , the temperature control of the configuration liquid is produced by the heating part 2 inside the tank body 1, so that the configuration liquid is volatilized in the tank body; as we all know, the optimum growth temperature of Aspergillus oryzae is 30 to 35 degrees Celsius, and the optimum pH value is 6. Therefore, in On this basis, the internal temperature of the tank body of the fermentation process is 30 to 35 degrees Celsius, and the pre-environmental conditions.

[0027] In order to ferment fermented soybeans effectively in this environment, pretreatment is required. The usual pretreatment sta...

Embodiment 2

[0034] Based on the above-mentioned embodiment, another embodiment of the present invention is that the above-mentioned fermentation environment configuration, the temperature control of the above-mentioned configuration liquid is cut off by the cooling plate 201, and two independent chambers are formed in the tank body 1, and the upper part of the cooling plate 201 is stored The heat conducting medium is stored in the lower part of the cooling plate 201 for disposing the liquid, and the heating element 2 is used to heat up the heat conducting medium, and the thermal energy of the heat conducting medium is transferred to the disposing liquid by the heat dissipating plate 201, so as to control the temperature of the disposing liquid.

[0035] Specifically, the heating part 2 includes a heat dissipation plate 201 and a heating element 202. The heat dissipation plate 201 is sealed and arranged at the bottom of the tank body 1. The heating element 202 is installed at the bottom of t...

Embodiment 3

[0038] Based on the above-mentioned embodiment, another embodiment of the present invention is that the side wall of the above-mentioned hanging box is air-permeable, and the side wall of the hanging box 3 is placed at an inclined angle, and is limited on the inner wall of the tank body 1 to increase the hanging. The contact area between box 1 and tempeh.

[0039] Specifically, the hanging box 3 is made of stainless steel, and the wall of the hanging box 3 is a mesh structure, so that the hanging box 3 is evenly covered with permeable holes, and the upper end of the hanging box 3 is open, so that the fermented soybean meal is placed in the hanging box 3. placed in the middle; the two ends of the hanging box 3 are welded with stainless steel protrusions 5, and its chute 4 is opened on the side wall of the tank body 1, and the chute 4 is vertically arranged, and the upper end of the chute 4 extends to the tank body 1 At the upper end, the protrusion 5 is inserted into the chute ...

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Abstract

The invention discloses a constant temperature fermentation technology for fermented soya beans production. The technology comprises the following steps: configurating fermentation environment, placing fermented soya beans, sealing the environment, adjusting temperature difference, and fermenting; in the relatively sealed environment, hot gas or water molecules produced in a tank body are circulated to be above a hanging tank to fill the tank body, so that a temperature error of the temperatures of the upper and lower parts of the tank body tends to be a smaller value; therefore, the problemthat the acidity in a fermentation tank is difficult to control because of difficult sampling and low efficient of acidity adjustment in an existing fermentation process is expected to be solved.

Description

technical field [0001] The invention relates to fermented fermented soya bean, in particular to a constant temperature fermentation process for fermented soya bean production. Background technique [0002] Tempeh is a seasoning for fermented soy products. It uses black beans and soybeans as the main raw materials. It uses mucor, aspergillus or bacterial protease to decompose soybean protein, and then inhibits the activity of enzymes and delays fermentation by adding salt, adding wine, and drying. process, and then make fermented soybeans with unique flavor. [0003] During the production process of fermented soy bean, fermented soy bean needs to go through processes such as raw material cleaning, soaking, draining, cooking, inoculation, koji making, soy washing, flavor configuration, fermentation, and drying. The process is relatively cumbersome. The fermented soya bean koji material is packed into a material tank for compaction, placed in a constant temperature room at 28 ...

Claims

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Application Information

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IPC IPC(8): A23L11/00
CPCA23V2002/00A23L11/50A23V2300/24
Inventor 杨帆岳鹏杨国华陈文涓叶玉矫杨懿
Owner SICHUAN PROVINCE DANDAN CONDIMENT
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