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Bean leavening and preparation method thereof

A production method and a technology of fermented products, which are applied in the field of bean fermented products and their production, can solve the problems of low utilization rate of fermented raw materials, affecting the growth of Aspergillus oryzae, and low protease activity in forming koji, so as to achieve low degree of production automation and improve the production of raw materials. Utilization rate and effect of shortening fermentation time

Active Publication Date: 2021-09-17
FOSHAN HAITIAN GAOMING FLAVORING & FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional method of making soybean paste mainly uses flour and soybeans to make koji. Flour has a great influence on the flavor of the fermented semi-products of soybean paste. However, in the process of making koji, it is prone to hardening, poor ventilation, and easy contamination by bacteria. This will affect the growth of normal Aspergillus oryzae, resulting in sour koji, burnt koji, and low protease activity in koji
Simultaneously the utilization rate of fermented raw material in the preparation method is low, has caused the waste of raw material

Method used

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  • Bean leavening and preparation method thereof
  • Bean leavening and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0066] Present embodiment is a kind of preparation method of soybean paste, technological process is as follows figure 1 As shown, the steps are as follows:

[0067] (1) Soaking beans: select non-genetically modified soybeans, put them into a soaking tank after removing impurities, removing stones, color sorting, and washing beans, add 2.6 times the weight of soybeans, and soak for 6 hours;

[0068] (2) Cooking: The soaked soybeans are cooked in a rotary high-pressure cooking pot, and the cooked beans are required not to be raw, not peeled, not lumpy, evenly soft and hard, and bean grains are complete;

[0069] (3) Cooling inoculation mix: take flour 1 to account for 10% of the weight of cooked beans, and flour 2 to account for 25% of the weight of cooked beans; cool soybeans and flour at 1 to below 40°C, mix the auger evenly and add 0.04% of the weight of cooked beans Aspergillus oryzae, the mixed raw materials are input into the koji chamber through the conveyor belt;

[0...

Embodiment 2

[0076] Present embodiment is a kind of preparation method of soybean paste, and the steps are as follows:

[0077] (1) Soaking beans: select non-transgenic soybeans, remove impurities, remove stones, color sort, and wash the beans, then put them into a soaking tank, add water 3 times the mass of soybeans, and soak for 5 hours;

[0078] (2) Cooking: The soaked soybeans are cooked in a rotary high-pressure cooking pot, and the cooked beans are required not to be raw, not peeled, not lumpy, evenly soft and hard, and bean grains are complete;

[0079] (3) Cooling inoculation mixing material: take flour 1 accounting for 20% of the weight of cooked beans, flour 2 accounting for 20% of the weight of cooked beans, cooling soybeans and flour 1 to below 40°C, auger mixing evenly and adding 0.08% of the weight of cooked beans Aspergillus oryzae, the mixed raw materials are input into the koji chamber through the conveyor belt;

[0080] (4) Koji-making process: the mixed raw materials in...

Embodiment 3

[0086] Present embodiment is a kind of preparation method of soybean paste, and the steps are as follows:

[0087] (1) Soaking beans: select non-transgenic soybeans, remove impurities, remove stones, color sort, and wash the beans, then put them into a soaking tank, add water 3 times the mass of soybeans, and soak for 4 hours;

[0088] (2) Cooking: The soaked soybeans are cooked in a rotary high-pressure cooking pot, and the cooked beans are required not to be raw, not peeled, not lumpy, evenly soft and hard, and bean grains are complete;

[0089] (3) Cooling inoculation mixing material: get flour 1 and account for 25% of the weight of cooked beans, flour 2 accounts for 15% of the weight of cooked beans, cool soybeans and flour 1 to 40°C and auger the mixture evenly and add rice with 0.12% of the weight of cooked beans Aspergillus, the mixed raw materials are input into the koji chamber through the conveyor belt;

[0090] (4) Koji-making process: the mixed raw materials in st...

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Abstract

The invention relates to a bean leavening and a preparation method thereof. The preparation method of the bean leavening comprises the following steps: cooking soybeans to prepare cooked beans; obtaining first flour and second flour, and respectively preparing yeast for making hard liquor and sweet sauce leavening, where the preparation of the sweet sauce leavening comprises the step of performing primary starter propagation and primary fermentation on the second flour, and the preparation of the yeast refers to mixing the first flour and the cooked beans for secondary starter propagation; and mixing first salt water, the yeast and the sweet sauce leavening, and performing secondary fermentation. According to the preparation method of the bean leavening, hardening cannot occur in the starter propagation process, and the raw material utilization rate is high.

Description

technical field [0001] The invention relates to fermented food, in particular to bean fermented product and its preparation method. Background technique [0002] Soybean paste is a kind of food made after a series of processes such as koji making and fermentation with soybeans and flour or wheat as the main raw materials. With the continuous improvement of living standards, people's requirements for the quality of soybean paste are also gradually improved. In recent years, soy bean paste, which can see whole soybeans, has become more and more popular, gradually replacing traditional soybean paste, bean paste, etc. Compared with traditional soybean paste and bean paste, soybean paste has obvious characteristics, short production cycle, obvious particles, bright yellow color, delicious taste, and rich sauce aroma. [0003] The traditional method of making soybean paste mainly uses flour and soybeans to make koji. Flour has a great influence on the flavor of the fermented sem...

Claims

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Application Information

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IPC IPC(8): A23L11/50
CPCA23L11/50Y02A40/90
Inventor 王亚琦彭超李荔聂丽
Owner FOSHAN HAITIAN GAOMING FLAVORING & FOOD
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