Artificial inoculation and controlled fermentation process of producing traditional bean jam

A technology of artificial inoculation and soybean paste, applied in application, food preparation, food science and other directions, can solve problems such as hygiene control, and achieve the effect of accelerating maturation, shortening fermentation time, and shortening maturation time

Inactive Publication Date: 2006-03-01
JIANGNAN UNIV
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  • Summary
  • Abstract
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  • Claims
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AI Technical Summary

Problems solved by technology

[0008] The purpose of this invention is to provide a method for producing traditional bean paste by artificial inoculation and controlled fermentation, which can not only shorten the production cycle of traditional bean paste, but also solve the hygienic control problem in the production process of traditional bean paste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Weigh 40kg of soybeans, soak them in warm water at 40°C for 3 hours, cook them at 121°C for 25 minutes, remove them from the water, and drain them. The wet soybeans have a high water content. After cooling to 45°C, stir them evenly with 7kg of flour, and they are well dispersed. Clumped as well. After continuing to cool to 30°C, add 5 g of Aspergillus oryzae Huyao 3.042 spore powder, and stir well. Spread 2-3cm thick, heat preservation, constant humidity 90%, 1-2d, pay attention to proper ventilation, heat dissipation and moisturizing. When the mycelium on the surface of the bean grains is full, part of it turns green, and the surface of the bean grains is slightly sticky, then the koji making is completed.

[0015] The prepared koji is dropped into a fermenter, and 45 kg of salt water of 17 degrees Baume is added to ferment. After heating the sauce unstrained spirits to 45°C in a water bath, keep it warm for 8 hours, naturally cool down to 28°C, keep at 28°C for 16 h...

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PUM

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Abstract

The artificial inoculation and controlled fermentation process of producing traditional bean jam belongs to the field of improved and industrialized production process of traditional food. The production process of bean jam has artificial inoculation to prepare yeast, temperature control in the fermentation stage, addition of saccharomycete and lactic acid bacillus in proper fermentation stage, and simulation of natural fermentation process to promote the bean jam mature. The said production process has shorted period less than 50 days while maintaining the flavor of the traditional fermented bean jam unchanged basically.

Description

technical field [0001] The invention relates to a method for producing traditional bean paste by artificial inoculation and controlled fermentation, which belongs to the technical field of transforming traditional fermented food industrial production by adopting modern controlled fermentation technology, and specifically belongs to the technical field of soybean paste preparation. Background technique [0002] my country's sauce-making technology originated very early, dating back to more than a thousand years BC. "Zhoufu holds the king's food, and there are twenty urns of soy sauce" in "Zhou Li", and the record in "Analects" describing Confucius' "no food without soy sauce" can be used as evidence that our country invented soy sauce 3,000 years ago . In the "Four Books" and "Five Classics", there are still many words that mention sauce or sauce products. [0003] With the gradual improvement of modern living standards, people have put forward higher requirements on the qu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/24A23L11/00A23L27/60
Inventor 赵建新张灏顾小红田丰伟陈卫黄文利
Owner JIANGNAN UNIV
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