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A kind of soybean paste and its production process
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A production process and technology for soybean paste, which are used in ultra-high pressure food processing, preservation of food ingredients as antimicrobials, yeast-containing food ingredients, etc., can solve problems such as difficult to control heating speed, uneven heating of soybean paste, and nutritional loss, etc. To achieve good sterilization and bacteriostatic effect, rich taste, improve the effect of umami
Active Publication Date: 2022-07-26
北京市老才臣食品有限公司
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Problems solved by technology
[0004] The advantages of simple pasteurization and easy operation are the main sterilization methods of traditional soybean paste. However, due to the problem of difficult control of the heating rate in pasteurization, the internal heating of soybean paste will be uneven and locally overheated, resulting in nutrient loss and For the color and taste of soybean paste, etc.
Method used
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preparation example 1
[0044] Put 100kg of soybeans in 200kg of water at 30°C, soak for 8 hours, cover with gauze soaked in water, and at a temperature of 28°C, make the soybeans germinate for 21h in a dark environment. During germination, sprinkle water every 3 hours to make the gauze Keep it moist but without dripping water to get sprouted soybeans.
preparation example 2
[0046] Put 100kg of soybeans in 200kg of water at 32°C, soak them for 6 hours, cover with gauze soaked in water, and at a temperature of 30°C, allow the soybeans to germinate for 18 hours in a dark environment. During germination, sprinkle water every 3 hours to make the gauze Keep it moist but without dripping water to get sprouted soybeans.
[0047] Preparation example of glutinous rice grains The Monascus in the following preparation example is selected from Monascus of ACCC30352 provided by Yiyuan Kangyuan Biotechnology Co., Ltd.
[0048] Preparation example 1 of glutinous rice glutinous rice grains
[0049] The glutinous rice grains are prepared by the following method: take 100kg of glutinous rice, wash it with clean water, and soak it with 150kg of clean water for 1 hour to obtain the soaked glutinous rice;
[0050] Steam the glutinous rice at a temperature of 95°C for 50 min to obtain cooked glutinous rice;
[0051] After the cooked glutinous rice is cooled to 35°C, ...
preparation example 3
[0057] The glutinous rice grains are prepared by the following method: take 100kg of glutinous rice, wash it with clean water, and soak it with 150kg of clean water for 1 hour to obtain the soaked glutinous rice;
[0058] Steam the glutinous rice at a temperature of 105°C for 40 minutes to obtain cooked glutinous rice;
[0059] After the cooked glutinous rice was cooled to 38°C, 1 kg of Monascus and 80 kg of water were added, and at a temperature of 35°C, the glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice was obtained was obtained by heat preservation and sealing fermentation for 4 days.
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Abstract
The present application relates to the field of fermented condiments, and specifically discloses a soybean paste and a production process thereof. A production process of soybean paste, comprising the following steps: S1, soaking; S2, steaming; S3, koji making; S4, fermentation; S5, sterilization: the semi-finished soybean paste is kept under the condition of 400-450MPa for 10- 15min to obtain sterilized soybean paste; then add 0.01-0.02% preservative of its weight to the sterilized soybean paste, stir to obtain soybean paste; described preservative is sorbic acid whose weight ratio is 3-5:1 A blend of potassium and nisin. The production process of the present application can prolong the shelf life of the soybean paste while maintaining the original quality of the soybean paste.
Description
technical field [0001] The present application relates to the field of fermented condiments, and more particularly, to a soybean paste and a production process thereof. Background technique [0002] Soybean paste, also known as soybean paste and soybean paste, is made of soybean as the main proteinraw material and flour as the main starchraw material, using microorganisms such as Aspergillus oryzae, Aspergillus niger, Mucor, yeast, lactic acidbacteria, etc. Unique semi-solid viscous condiment. [0003] At present, the production process of soybean paste generally includes three parts: pretreatment, koji making, and fermentation; because the fermentation of soybean paste is carried out in an open environment, the soybean paste will be exposed to a variety of microorganisms during the production process, although fermentation The high concentration of salt added before can inhibit the reproduction of many microorganisms, but still retain some salt-tolerant bacteria. When t...
Claims
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Application Information
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