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Sour soybean paste and production process thereof

A production process, soybean paste technology, applied in the direction of microorganisms, microorganism-based methods, biochemical equipment and methods, etc., can solve problems such as monotony, achieve good taste, retain shape and strength, and suppress strength

Pending Publication Date: 2020-11-17
杨金锁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the salty-sweet taste of soybean paste in the market is unavoidably monotonous. For people with different taste preferences, they hope to have soybean paste with other tastes to choose from.

Method used

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  • Sour soybean paste and production process thereof
  • Sour soybean paste and production process thereof
  • Sour soybean paste and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A kind of sour flavor soybean paste, its production process is as follows:

[0049] S1: Take 100kg of soybeans and soak them in water for 2 hours, remove them after soaking, and obtain soaked soybeans;

[0050] S2: 50 kg of wheat flour and 15 kg of water were added and stirred evenly to obtain a wheat flour-mixed material. The wheat flour-mixed material was mixed with the soaked soybeans obtained in S1 and steamed for heating. After steaming the wheat flour-mixed material and the soaked soybeans obtained in S1 for 70 minutes, Stew at 75°C for 60mim, then take it out of the pot and let it cool down to below 42°C to obtain clinker;

[0051] S3: Inoculate the clinker obtained in S2 with excellent Aspergillus oryzae strains to obtain koji;

[0052] S4: Put the koji material after inoculation into the koji pond to make koji, make koji for 32 hours, and mature to obtain the koji material;

[0053] S5: Mix 100kg of salt water with a concentration of 7Be' into the koji materi...

Embodiment 6

[0099] A kind of sour flavor soybean paste, its production process is as follows:

[0100] S1: Take 100kg of soybeans and soak them in water for 2 hours, remove them after soaking, and obtain soaked soybeans;

[0101] S2: 50 kg of wheat flour and 15 kg of water were added and stirred evenly to obtain a wheat flour-mixed material. The wheat flour-mixed material was mixed with the soaked soybeans obtained in S1 and steamed for heating. After steaming the wheat flour-mixed material and the soaked soybeans obtained in S1 for 70 minutes, Take it out of the pot and let it cool down to below 42°C to get clinker;

[0102] S3: the clinker obtained in S2 is inoculated with excellent Aspergillus oryzae strains, where the excellent Aspergillus oryzae strains are the same strain as in Example 1, to obtain koji;

[0103] S4: Put the koji material after inoculation into the koji pond to make koji, make koji for 32 hours, and mature to obtain the koji material;

[0104] S5: Mix 100kg of sal...

Embodiment 7

[0107] A kind of sour flavor soybean paste, its production process is as follows:

[0108] S1: Take 100kg of soybeans and soak them in water for 2 hours, remove them after soaking, and obtain soaked soybeans;

[0109] S2: 50kg of wheat flour and 15kg of water are mixed evenly to obtain wheat flour mixed with water. The wheat flour mixed with water is mixed with the soaked soybeans obtained in S1 and steamed for heating. The pot is cooled to below 42°C to obtain clinker;

[0110] S3: the clinker obtained in S2 is inoculated with excellent Aspergillus oryzae strains, where the excellent Aspergillus oryzae strains are the same strain as in Example 1, to obtain koji;

[0111] S4: Put the koji material after inoculation into the koji pond to make koji, make koji for 32 hours, and mature to obtain the koji material;

[0112] S5: Mix 100kg of salt water with a concentration of 7Be' into the koji material, put it into the fermentation tank for lactic acid fermentation at 32°C for 10...

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Abstract

The invention relates to the technical field of soybean paste, and discloses sour soybean paste and a production process thereof. The production process comprises the following steps of extracting 100parts by mass of soybeans, adding water to soak the soybeans for 1.5-3 hours, and fishing out the soybeans after soaking to obtain water-soaked soybeans; adding 10-15 parts by mass of water into 40-50 parts by mass of wheat flour, performing uniform stirring to obtain a wheat flour water-mixed material, mixing the wheat flour water-mixed material with the obtained water-soaked soybeans, performing steaming heating, taking out a mixture from a pot, and performing spreading cooling to 42 DEG C or below so as to obtain a cooked material; inoculating the obtained cooked material with aspergillusoryzae to obtain a yeast material; putting the inoculated yeast material into a yeast pool, performing yeast making for 25-38 hours to obtain a finished yeast material; mixing the finished yeast material with 90-100 parts of saline water, putting a mixture into a fermentation tank, carrying out lactic acid fermentation at 20-32 DEG C for 10-15 days, and then carrying out sauce-flavor fermentationat 38-46 DEG C for 13-20 days; and after sauce-flavor fermentation is completed, performing blending, sterilization, filling and inspection to obtain the finished sour soybean paste. Finally, the soybean paste with sour and soft taste and sauce flavor is obtained, so that more soybean paste choices are provided for people.

Description

technical field [0001] The invention relates to the technical field of soybean paste, in particular to a sour-flavored soybean paste and a production process thereof. Background technique [0002] Soybean paste, also known as soybean paste and bean paste, is a traditional seasoning sauce in my country. It is made by frying and grinding soybeans and then fermenting them. Yellow sauce has a strong sauce and ester aroma, and is salty and sweet. It is used in various cooking methods such as sautéing, braising, steaming, frying, mixing, etc., and can also be used as a side dish or net food. [0003] However, the single salty-sweet taste of soybean paste in the market is unavoidably monotonous. For people with different taste preferences, it is hoped that soybean paste with other tastes can be selected. Contents of the invention [0004] In order to provide a sour-taste soybean paste, the application provides a production process of the sour-taste soybean paste. [0005] In or...

Claims

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Application Information

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IPC IPC(8): A23L11/00C12N1/14C12R1/69
CPCC12N1/14
Inventor 杨金锁杨金华杨金国
Owner 杨金锁