Production equipment and technology of polypeptide enhanced fermented soya beans
A technology of production technology and production equipment, which is applied in the field of production equipment of polypeptide-enhanced fermented soybeans, can solve problems such as the loss of nutrients, and achieve the effects of increasing flavor, improving fermentation effect, improving efficiency and effect
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Embodiment 1
[0031] refer to Figure 1-3 , a production equipment of polypeptide-enhanced fermented soya bean, comprising a fermenter 1 and a plurality of placement trays 2 arranged inside the fermenter 1, an air suction port 16 is opened on the top side of the fermenter 1, and the air suction port 16 is connected to an external suction port. The air pump 13 is connected, the side wall of the placement tray 2 is connected with the inner wall of the fermentation tank 1, and the center of the plurality of placement trays 2 at the upper end is provided with a through hole 3, and the top of the upper end of the fermentation tank 1 is provided with a rotating shaft 4, and the lower end of the rotating shaft 4 passes through A plurality of through holes 3 extend toward the lowermost placement tray 2, the upper end of the rotating shaft 4 passes through the top of the fermenter 1 and is connected to the output shaft of the first motor 5, and a plurality of symmetrical connecting rods 6 are arrange...
Embodiment 2
[0036] The production technology of polypeptide enhanced fermented soya bean comprises the following steps:
[0037] (1) Raw material processing: select high-quality black beans and soybeans, mix them, wash them, place them in a dryer to dry until the water content is lower than 35%, and then take them out to obtain soybean raw materials for later use;
[0038] (2) Soybean processing: put the above-mentioned soybeans into clear water and soak for 25 minutes, then take out and drain the surface water, then add to weak alkaline water to continue soaking for 1.5 hours, then take out, and the soybeans must be processed for later use;
[0039] (3) Soybean cooking: put the above-mentioned treated soybeans in a high-pressure steamer under an environment with a pressure of 13 MPa, and steam them at 100°C for 35 minutes at a high temperature, then take them out, crush them and let them cool to obtain cooked soybeans for later use;
[0040](4) Soybean primary fermentation: pour the abov...
Embodiment 3
[0044] The production technology of polypeptide enhanced fermented soya bean comprises the following steps:
[0045] (1) Raw material processing: select high-quality black beans and soybeans, mix them, wash them, place them in a dryer to dry until the water content is lower than 35%, and then take them out to obtain soybean raw materials for later use;
[0046] (2) Soybean processing: put the above-mentioned soybeans into clear water and soak for 20 minutes, then take out and drain the surface water, then add to weak alkaline water to continue soaking for 1 hour, then take out, and the soybeans must be processed for later use;
[0047] (3) Soybean cooking: put the above-mentioned treated soybeans in a high-pressure steamer under an environment of 12 MPa, steam at 100°C for 30 minutes at a high temperature, then take them out, crush them and let them cool to obtain cooked soybeans for later use;
[0048] (4) Primary fermentation of soybeans: pour the above-mentioned cooked soyb...
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