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Fermented soya bean processing technology

A processing technology, the technology of fermented soya bean, which is applied in the field of fermented soya bean processing technology, can solve the problems such as long fermenting time of fermented soya bean

Pending Publication Date: 2020-08-04
贵州遵义新佳裕食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a processing technology of fermented soya bean to solve the situation that the fermenting time of fermented soya bean is long in the existing production process

Method used

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  • Fermented soya bean processing technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: a kind of fermented soya bean processing technology, comprises the following steps: selecting beans, soaking, draining, steaming, fermenting, drying;

[0019] The soaking conditions are as follows: the pH value of the soaked beans water is 7.7, the soaked beans water temperature is 365°C, the amount of beans (g): the amount of water (mL) is 1:4, and the soaking time is 8 hours;

[0020] The cooking conditions are as follows: mix soaked soybeans with bran, add water and mix well, wrap them with gauze, and sterilize at 121°C for 30 minutes;

[0021] The fermentation conditions are: add salt and Bacillus natto to the steamed soybeans, the ratio of soybeans to salt is 93:7, mix well, and then put them into the fermentation cylinder for fermentation. The temperature in the fermentation cylinder is 47°C during fermentation.

Embodiment 2

[0022] Embodiment 2: a kind of fermented soya bean processing technology, comprises the following steps: selecting beans, soaking, draining, steaming, fermenting, drying;

[0023] The soaking conditions are as follows: the pH value of the soaked beans water is 7.8, the soaked beans water temperature is 367°C, the amount of beans (g): the amount of water (mL) is 1:4, and the soaking time is 9 hours;

[0024] The cooking conditions are as follows: mix soaked soybeans with bran, add water and mix well, wrap them with gauze, and sterilize at 124°C for 30 minutes;

[0025] The fermentation conditions are as follows: add salt and Bacillus natto to the cooked soybeans, the ratio of soybeans to salt is 93:7, mix well, and then put them into the fermentation cylinder for fermentation. The temperature in the fermentation cylinder is 50°C during fermentation.

Embodiment 3

[0026] Embodiment 3: a kind of fermented soya bean processing technology, comprises the following steps: selecting beans, soaking, draining, steaming, fermenting, drying;

[0027] Wherein the soaking conditions are: the pH value of the soaked beans water is 7.9, the soaked beans water temperature is 369° C., the amount of beans (g): the amount of water (mL) is 1:4, and the soaking time is 10 hours;

[0028] The cooking conditions are as follows: mix soaked soybeans with bran, add water and mix well, wrap them with gauze, and sterilize at 126°C for 30 minutes;

[0029] The fermentation conditions are as follows: add salt and Bacillus natto to the steamed soybeans, the ratio of soybeans to salt is 93:7, mix well, and then put them into the fermenter for fermentation. The temperature in the fermenter is 53°C during fermentation.

[0030] The fermenting drum among the embodiment 1-3 is basically as attached figure 1 Shown:

[0031] Fermentation cylinder 4 is fixed on the ground ...

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Abstract

The invention discloses a fermented soya bean processing technology in the technical field of food preparation. The fermented soya bean processing technology comprises the following steps of: selecting soybeans, soaking, draining, cooking, fermenting and drying, the soaking conditions are as follows: the pH value of the bean soaking water is 7.7-7.9, the bean soaking water temperature is 365-369 DEG C, the ratio of the bean amount (g) to the water amount (mL) is 1: 4, and the bean soaking time is 8-10 hours; the cooking conditions are as follows: mixing the soaked soybeans with bran, adding clear water, uniformly mixing, wrapping with gauze, and sterilizing at 121-126 DEG C for 30 minutes; and the fermentation conditions are as follows: adding edible salt and bacillus natto into the cookedsoybeans, uniformly mixing, and then putting the mixture into a fermentation cylinder for fermentation. In the application, the bean soaking time is 8-10 hours, so that the bean is 90% expanded without wrinkles, the water content is 46%-50%, and the bean is suitable for cooking sterilization. When the soaked soybeans are cooked, bran is added for mixing, and the added bran not only provides nutrition, but also plays roles in dispersing the soybeans, loosening and ventilating. In addition, the fermentation cylinder provided by the invention increases the mould production speed, accelerates thefermentation process, and shortens the fermentation time of the fermented soya beans.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to a process for processing fermented soybeans. Background technique [0002] Douchi uses black beans or soybeans as the main raw material. Douchi uses the action of Mucor, Aspergillus or bacterial protease to decompose soybean protein. When it reaches a certain level, adding salt, adding wine, drying and other methods inhibits the activity of enzymes and delays the fermentation process. production. Fermented soya bean has high medicinal value. According to "Compendium of Materia Medica": "Black beans are flat in nature, and fermented soya bean is warm. After steaming, it can rise and disperse. If you get green onions, you will sweat, if you get salt, you will stop vomiting, and if you get wine, you will be cured." Wind, garlic can stop bleeding, fried can stop sweating." [0003] The processing process of traditional fermented soya bean is: black bean screeni...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L7/10A23L33/10A23L27/40C12M1/34C12M1/16C12M1/04C12M1/02C12M1/00A23L11/50
CPCA23L7/115A23L33/10A23L27/40C12M21/16C12M23/52C12M27/02C12M37/04C12M41/22C12M41/34C12M41/40C12M35/04A23V2002/00A23L11/50A23V2200/314A23V2200/318A23V2200/308A23V2200/32A23V2250/1582A23V2250/1614
Inventor 程代松肖巍程方尧
Owner 贵州遵义新佳裕食品有限公司
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