CN103932077A - Process-controlled rapid fermentation processing method of pure strains of Liuyang salt black beans - Google Patents

Process-controlled rapid fermentation processing method of pure strains of Liuyang salt black beans Download PDF

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CN103932077A
CN103932077A CN201410173508.1A CN201410173508A CN103932077A CN 103932077 A CN103932077 A CN 103932077A CN 201410173508 A CN201410173508 A CN 201410173508A CN 103932077 A CN103932077 A CN 103932077A
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fermentation
soya bean
liuyang
salt
black soya
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CN103932077B (en
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蒋立文
廖卢艳
聂乾忠
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Hunan Agricultural University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a process-controlled rapid fermentation processing method of pure strains of Liuyang salt black beans. The method comprises the following steps: removing impurities of fresh black beans; soaking; steaming at high pressure to ensure that proteins are denatured properly and cooling; inoculating aspergillus oryzae for enlarge cultivation and uniformly stirring for fermentation starter propagation; naturally cooling prepared cooked yeast, wherein protease activity is 800-1,200 unit/g dry basis (based on neutral protease); adding hot water and stirring; rapidly draining and adding small amount of salt or white spirit; uniformly stirring and compacting and putting into a sealing interlayer tank for heat-preservation fermentation so that fermented amino acid nitrogen is up to more than 0.55 percent; finally, dehydrating and drying by using continuous flow belt type drying equipment so that the water content of the product is less than 15 percent, the amino acid nitrogen is more than 0.85 percent, and the bacterial quantity is less than 103 cfu/g. The quality of the product is stable, the key procedures of each process are controlled in an interlocking mode and have synergistic effects, and the process from material input to acquisition of finished product only needs 15-25 days. The method is short in process period and stable in quality, and a production method and a production process with high efficiency, standardization, large scale, continuity and feasibility are provided for safe and convenient low-salt or salt-free Liuyang salt black bean products.

Description

A kind of processing method of the Liuyang fermented brown bean pure culture Rapid Fermentation based on technology controlling and process
Technical field
The present invention relates to bean food processing technique field, refer to especially a kind of processing method of the Liuyang fermented brown bean pure culture Rapid Fermentation based on technology controlling and process.
Background technology
Fermented soya bean are Liuyang City's tradition local and special products famous-objects, and Liuyang fermented brown bean is liked by the common people deeply with its unique local flavor and abundant nutritive value, find a good sale in Japan, Singapore, Hongkong and Macro, some countries and regions, Southeast Asia.Liuyang fermented brown bean is taking mud beans or Semen glycines sojae as raw material, and refining forming, has particle integrity well-balanced by fermentation, and color and luster slurry is red or dark brown, rhicnosis jerky, quality softness, juice are dense delicious, nutritious, and stores for a long time the not feature of moldy metamorphism.After adding bubble and rising, juice is dense delicious, is the seasoning good merchantable brand of dish-cooking.Fermented soya bean also have certain medicinal function, can treat flu.Add old ginger or Bulbus Allii Fistulosi, pepper decoction with a small amount of fermented soya bean, can induce sweat by cold removing.
Liuyang fermented brown bean raw materials for production are different from other fermented soya bean, are to adopt high-quality black soya bean.Nutritious black bean is abundant, contains the multiple nutritional components such as protein, fat, vitamin, trace element, has again various bioactivators, as studies on black soybean pigment, black soya bean polysaccharide and isoflavones etc. simultaneously.Black soya bean and soya bean comparison, black soya bean has high protein, characteristic low in calories, and protein content is up to 45%, and wherein high-quality protein approximately exceeds 1/4 left and right than soya bean, occupies first of various beans, has the good reputation of " kings in beans ".Compared with protein rich meat, black soya bean is more won and one is raised, and is described as " vegetable protein meat ".Research finds, in every 100g black soya bean containing crude fat up to more than 12g, detects and find wherein to contain at least 19 kinds of aliphatic acid, and unsaturated fatty acid content is up to 80%, wherein linoleic acid content has just accounted for approximately 55%.In black soya bean, content of ashes is 4.47%, apparently higher than other beans.Further analyze the composition of black soya bean ash content, can find several mineral materials and trace element, as zinc, copper, magnesium, molybdenum, selenium, phosphorus etc., and content is all higher.In black soya bean, be rich in multivitamin, especially vitamin E in every hectogram black soya bean containing up to 17.36 μ g, the isoflavone content of black soya bean is also more than soya bean.To hereditary material DNA, damage has protective effect to black soya bean saponin(e, and aspect Scavenger of ROS, saponin(e has good action equally.Black soya bean polysaccharide is one of main component of removing human free radical.In addition, also studies have found that, the polysaccharide component in black soya bean can also promote the growth of myeloid tissue, has the effect of the regeneration of hematopoietic stimulation function.Studies on black soybean pigment is one of important bioactivator of black soya bean, and the natural colouring matter of obtaining through refining out taking Testa sojae atricolor as raw material is called " black soya bean red pigment ", is called for short " black soya bean is red ".Black soya bean red pigment can reduce peroxidatic reaction of lipid end-product MDA (MDA) content, the content that simultaneously improves superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px), has obvious antioxidation.
Fermented soya bean are rich in protein, each seed amino acid, mineral matter and multivitamin, good in color, smell and taste, there is certain health-care effect, there is processing and eating in north and south portion of China, but various places technique difference is very large, the operating characteristic of final products, edibility characteristic, health care characteristics difference are very large.Liuyang fermented brown bean and other region fermented soya bean are different, maximum feature is to avoid the fermentation pattern of the high salt of traditional fermented soya bean processing dependence, high alcohol content, fermentation period is shorter (longer than Japanese Natto fermentation time, but compare short with Yongchuan fermented soya bean, river, Tong fermented soya bean), its product is outstanding with color depth, lightly seasoned, delicate flavour and local flavor, can medicine-food two-purpose.The pigment nature day of black soya bean becomes, and for there being the melanin of health-care effect, also relying on Maillard reaction unlike other fermented soya bean and forms pigment, and its skin depth is secure to fermented soya bean grain type.Market, Liuyang development scale is not very big at present, be often only and have several kilotons, but also there is twenty or thirty man in producer, production scale far can not meet the needs in market, if technique is not reformed, production efficiency does not improve, theoretical basis research is not promptly carried out, and Liuyang fermented brown bean prospect of industrial development causes anxiety.
Liuyang fermented brown bean up to the present, still follow the traditional manufacturing technique of more than one thousand years, the basic procedure adopting is: by the high Semen glycines sojae of skin depth protein content of buying through cleaning after impurity elimination, 2h left and right is soaked in water, make black soya bean moisture in 40% left and right, then use twice of wooden rice steamer continuous steaming, after each large vapour, steam 1～1.5h, then spreading for cooling cool to room temperature, it is spread in bottom according to some is in the wooden frame of cotton, carry out spontaneous fermentation, if temperature is very low, can add coal stove heats up, humidity nature, then utilize the microorganism of natural environment to carry out nature koji, time reaches 7～15d, the exhaust cooling of suitably windowing when growth of microorganism the peak period, in the time that starting to have the mould of point discovery green, blank beans root stops fermentation, the ventilation of opeing the window, naturally cultivating enzyme system forms, blank is washed to enzyme, with 55 DEG C of warm water stirrings, substantially wash away surface enzyme spot.The curved billet of wash clean is stacked and is pressed in the wooden barrel of a constant volume, carry out heap fermentation, surface can suitably be spread and be ordered salt or specking white wine, and concentration is all no more than 2%., the heap fermentation time is unfixing, and general amino-acid nitrogen (wet basis) more than 0.5%, just can dewater.Dehydration way generally relies on weather, and the way of naturally drying is reduced to moisture in 15%, is finished product, can directly pack sale and also can seasoning sell.
There are problems in this original technique: the mode that (1) adopts wooden rice steamer to steam, yield poorly, and efficiency is low; Whether denaturation degrees is uncontrollable for protein in addition, is unfavorable for fungus growth, and later stage product is very firmly not soft.(2) spontaneous fermentation pattern is taked in fermentation, and microbe species is a lot, and fermentation time is long, and enzyme system is also unstable, and between Various Seasonal production, difference is larger; (3) there is no cool mould operation, fermentation nature control enzyme system forms unstable, the higher generation that is unfavorable for protease of fermentation temperature, and in machine, the mycelia beans inside of not growing into, affects hydrolysis degree and later stage product quality; (4) time and the degree of washing enzyme are not controlled, and naturally wash song, and the ratio of bent material and water is not fixed, and washing mould degree does not have standard, cause that to wash enzyme inadequate, and surperficial mildew is obvious, affects product appearance, makes product bring bitter taste simultaneously; Excessively enzyme loss alive is large to wash enzyme, and while being unfavorable for secondary fermentation, amino-acid nitrogen forms, and affects product quality and quality, and delicate flavour is inadequate; (5) adopt wooden barrel class jar fermenter to carry out heap fermentation, condition is extensive, does not meet the optimal conditions of fermentation of the enzyme systems such as protease, and the quantity of formation of amino-acid nitrogen is unstable, easily occurs that long maggot etc. affects the factor of quality safety when ferment summer; (6) natural drying is " live at the mercy of the elements, take a chance " completely, has solar weather very just to shine system, does not have solar weather very just to continue fermentation, causes quality unstable, part material excessive fermentation, and the later stage brings bitter taste, and efficiency is low.(7) obtain product very hard, quality is not soft, affects the result of use of product.The direct result that exists of these problems is exactly unstable product quality, and production efficiency is low, and product cost is high, and marketability is limited, makes brand development limited space.
Summary of the invention
The object of the invention is to overcome above-mentioned deficiency of the prior art, and a kind of processing method of the Liuyang fermented brown bean pure culture Rapid Fermentation based on technology controlling and process is provided, it is the pass key control technique that technique is reasonable, simple to operate, process cycle is short, nutritional labeling is abundant.
For reaching above-mentioned purpose, the technical solution adopted in the present invention is: a kind of processing method of the Liuyang fermented brown bean pure culture Rapid Fermentation based on technology controlling and process, and the method step is as follows:
(1) black soya bean slaking: get after fresh black soya bean impurity elimination, immersion absorbs between certain moisture 40-50% black soya bean, do not add water and carry out dry blowing 15-30min with rotatable pressure cooker again, when boiling, pressure is 0.1MPa, temperature is 118-123 DEG C, to guarantee black soya bean protein moderate change, makes later stage product soft, meanwhile, the sex change of protein appropriateness can be guaranteed mould normal growth and form enzyme system.
Above-mentioned fresh black soya bean refer to ripe fully, full grains are even, the thin meat of skin is many, without worm-eaten, without mildew and rot rotten black soybean.Above-mentioned impurity elimination refer to a small amount of water repeatedly wash away the impurity such as the sand grains earth being mixed with in black soybean and with the irrelevant foreign material of product.
Above-mentioned rotatable pressure cooker steaming appropriate sex change refer to and adopt rotatable digester ensure material thermally equivalent and guarantee the suitable sex change of protein.Above-mentioned sex change refers to that protein adds the intensity of variation that causes protein structure, and denaturation degrees is inadequate, and beans hardens, and is unfavorable for fungus growth, is unfavorable for that mycelia penetrates into beans the inside, is unfavorable for that protease forms; Denaturation degrees transition, moisture is too high, grain a type cannot ensure, proteinase activity is inadequate, affects mouthfeel and local flavor, external form.
(2) inoculation: the black soya bean after dry blowing is cooled to room temperature, and inoculation is 10 through expanding the spore quantity of cultivating 9-10 10the purebred aspergillus oryzae bacterial classification of CFU/g butt, inoculation weight is 0.3-0.5%, fully mixes, after inoculation, controlling material moisture is 55-67%;
(3) one time fermentation koji: above-mentioned gained material is pressed to the tiling of 1-3cm thickness, be the koji of fermenting between 70～85% in 32-35 DEG C, relative humidity, after 16h, observe every 6h, koji 22h turns over song in left and right for the first time, turning over song is mainly loose bent material, increases space, reduces resistance, adjusting product temperature, prevents that temperature from raising and causing burning song or living contaminants.28h turns over song in left and right for the second time.Turn over song and can improve koji quality in good time, turn over the bent spore that germinates of can making too early suppressed, turn over song excessively slow, can cause germ contamination or burn bent because song material heats up.In the time that song material is covered with mycelia and yellow spore, can go out song.The general fermentation koji time is 48-72h.Bacterial number in song material after fermentation is less than 10 5cfu/g;
(4) cool enzyme: by cooling the ripe Qu Ziran obtaining after above-mentioned fermentation koji, must be cold, this process is in fact also the process of supporting enzyme, can suitably reduce the accumulation that bent material temperature degree is conducive to protease, be conducive to the inside that substrate mycelium growth penetrates into beans, enzymatic activity effectively improves simultaneously, ensures later stage fermentation hydrolysis thoroughly, quality is loose, changes slag good.Be 18-24h cool time, and the prolease activity of cooling rear bent material is 800-1200 unit/g butt (in neutral proteinase);
(5) wash enzyme: due to the cooled bent material many spores of surface attachment and mycelia, contain rich in protein and enzyme, spore and mycelia are without eccysis, and spore has bitter taste, can bring bitter taste to fermented soya bean, and causes color and luster dimness.Wash enzyme transition, too much, loss of enzyme activity is excessive in beans water suction, affects later stage fermentation and amino-acid nitrogen and forms, and affects products taste and local flavor.Therefore, in cooled bent material, add 50-60 DEG C of hot water, amount of water 1.5-2.5 doubly, break up bent material with mixer, mixing time is 5-10min, then drains away the water fast.
(6) secondary fermentation: be incorporated as the salt of the song material weight 1-2% after this draining or the white wine of 1-2% in the song material after draining, after mixing thoroughly, pack in airtight tank with dissection to eight, ninety percent full, compacting layer by layer when dress, be placed in 45 DEG C of-55 DEG C of thermostatic chamber heat-preservation fermentation 7-15d, the amino acid nitrogen content after fermentation in material is more than 0.55%.
(7) dehydrate step: adopt continuous percolation belt drying equipment that the material of fermenting-ripening is dewatered, make that material moisture is less than 15%, amino-acid nitrogen is more than 0.85%, total number of bacteria is less than 10 3cfu/g; Wherein, drying equipment technological parameter requires: steam pressure 0.2-0.6MPa, material thickness 10-80mm, steam economy 150-280Kg/h, temperature 50-120 DEG C, dry tenacity 70-140Kg water/h, dry length 8-12m, blower fan quantity 3-5 platform, dehydration ensures material thermally equivalent, there is not the situation of local coking brown stain, ensure that color and luster is basically identical.
So can make dry fermented soya bean according to method of the present invention, as need seasoning, can in the product after secondary fermentation, directly add flavoring, without dehydrating again.
The present invention is owing to adopting above-mentioned parameter and apparatus control method, and the product grain type making is soft, and amino-acid nitrogen is stable, and fermented soya beans, salted or other wise is aromatic strongly fragrant, change slag good, quality is soft, and handicraft product steady quality, any variation does not occur substantially, and the control of each processing key operation is all linked with one another, mutually synergy.Black soya bean completes the one-period that obtains product and is controlled between 15-25d from boiling to fermentation, production efficiency significantly improves, fermenting speed is accelerated, the after fermentation time is shorter, shine process using continuous production technology processed, reduce the dependence to natural environment, enterprise's operating process is stable, and serialization production capacity is stronger.The product salinity making is 1.8% left and right or salt-free, can effectively control product color and luster between the shelf-life black dark, is obviously different from the fermentation soybean goods of other form, and this product quality reaches requirement, and each step acts synergistically mutually, indispensable.
Therefore, the present invention can overcome the deficiency that existing product is very hard, cycle is long, quality is unstable, technique is difficult to control, cannot meet the drawback of large production requirement, process parameters design is reasonable, simple to operate, process cycle is short, nutritious, shelf life of products is longer, color and luster is stable, good luster, prolease activity is high, total number of bacteria is low, hygienic requirements meets state compulsion standard-required, can realize suitability for industrialized production, process is controlled, steady quality, both can improve fermented soya bean manufacturing enterprise benefit, guarantee again the stability of Product Safety and quality, representing a kind of direction of technological progress, do not add salt and the white wine of high concentration, for the medicine-food two-purpose of fermented soya bean lays the foundation.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, and following examples are intended to illustrate the present invention instead of limitation of the invention further.
Following each embodiment adopt purebred aspergillus oryzae ( aspergillus oryzae3.042) be pure culture, spore quantity 10 after expanding cultivation 9-10 10cFU/g butt.The fresh black soya bean using as raw material refer to choose ripe fully, full grains are even, the thin meat of skin is many, without worm-eaten, without mildew and rot rotten black soybean, and repeatedly wash with a small amount of water, removed the impurity such as the sand grains earth being mixed with in black soybean and with the irrelevant foreign material of product.
Embodiment 1
Getting fresh black soya bean 500kg, to be dipped to water content be 40%, and 121 DEG C of pressure cookers are put in layering, rotary dry blowing 30min; Then, the black soya bean after dry blowing is cooled to room temperature, inoculates the purebred aspergillus oryzae after above-mentioned expansion is cultivated by weight 0.5% ratio, fully mix, after inoculation, controlling black soya bean moisture is 67%; Postvaccinal black soya bean is pressed to 2-3cm thickness tiling, at 75-80% bottom fermentation koji 72h, in the time that song material is covered with mycelia and yellow spore, go out song in 32-35 DEG C, relative humidity, complete one time fermentation; The cooling foster enzyme 24h of ripe Qu Ziran obtaining after fermentation is placed on and is washed in enzyme cylinder, add 60 DEG C of hot water, stirring 10min washes enzyme and drains; Add by weight again 2% white wine, after mixing thoroughly, pack in airtight tank with dissection, compacting layer by layer when dress, be placed in 55 DEG C of thermostatic chamber heat-preservation fermentation 15d, when amino acid nitrogen content after fermentation in material is 0.75%, adopt continuous percolation belt drying equipment, 4 of steam pressure 0.3MPa, material thickness 30mm, steam economy 180Kg/h, 110 DEG C of temperature, dry tenacity 80Kg water/h, dry length 12m, blower fan quantity, continuous drying and become product.Product color is bright, gives off a strong fragrance, and flavour deliciousness, aftertaste is long, and mouthfeel is soft, and acidity index is normal, occurs without anomaly.Product water content is 13%, and salt content is 0.3%, and amino acid nitrogen content is 1.15%, and bacterial population is 100cfu/g.
Embodiment 2
Getting fresh black soya bean 500kg, to be dipped to water content be 45%, and 121 DEG C of pressure cookers are put in layering, rotary dry blowing 25min; Then, the black soya bean after dry blowing is cooled to room temperature, inoculates the purebred aspergillus oryzae after above-mentioned expansion is cultivated by weight 0.4% ratio, fully mix, after inoculation, controlling black soya bean moisture is 60%; Postvaccinal black soya bean is pressed to 1-2cm thickness tiling, at 70-80% bottom fermentation koji 60h, in the time that song material is covered with mycelia and yellow spore, go out song in 32-35 DEG C, relative humidity, complete fermentation for the first time; The cooling foster enzyme 24h of ripe Qu Ziran obtaining after fermentation is placed on and is washed in enzyme cylinder, add 55 DEG C of hot water, stirring 8min washes enzyme and drains; Add by weight again 1% salt, after mixing thoroughly, pack in airtight tank with dissection, compacting layer by layer when dress, be placed in 50 DEG C of thermostatic chamber heat-preservation fermentation 12d, amino acid nitrogen content after fermentation in material adopts continuous percolation belt drying equipment while being 0.81%, 5 of steam pressure 0.4MPa, material thickness 20mm, steam economy 200Kg/h, 115 DEG C of temperature, dry tenacity 110Kg water/h, dry length 12m, blower fan quantity.Continuous drying and become product.Product color is bright, gives off a strong fragrance, and flavour deliciousness, aftertaste is long, and mouthfeel is soft, and acidity index is normal, occurs without anomaly.Product water content is 11%, and salt content is 1.48%, and amino acid nitrogen content is 1.35%, and bacterial population is 85cfu/g.
Embodiment 3
Getting fresh black soya bean 500kg, to be dipped to water content be 50%, and 121 DEG C of pressure cookers are put in layering, rotary dry blowing 15min; Then, the black soya bean after dry blowing is cooled to room temperature, inoculates the purebred aspergillus oryzae after above-mentioned expansion is cultivated by weight 0.3% ratio, fully mix, after inoculation, controlling black soya bean moisture is 55%; Postvaccinal black soya bean is pressed to 1-2cm thickness tiling, at 75-80% bottom fermentation koji 48h, in the time that song material is covered with mycelia and yellow spore, go out song in 32-35 DEG C, relative humidity, complete fermentation for the first time; The cooling foster enzyme 24h of ripe Qu Ziran obtaining after fermentation is placed on and is washed in enzyme cylinder, add 50 DEG C of hot water, stirring 5min washes enzyme and drains; Add by weight again 1% white wine, after mixing thoroughly, pack in airtight tank with dissection, compacting layer by layer when dress, be placed in 45 DEG C of thermostatic chamber heat-preservation fermentation 7d, when amino acid nitrogen content after fermentation in material is 0.85%, adopt continuous percolation belt drying, 4 of equipment steam pressure 0.5MPa, material thickness 60mm, steam economy 220Kg/h, 120 DEG C of temperature, dry tenacity 120Kg water/h, dry length 12m, blower fan quantity, continuous drying and become product.Product color is bright, gives off a strong fragrance, and flavour deliciousness, aftertaste is long, and mouthfeel is soft, and acidity index is normal, occurs without anomaly.Product water content is 10%, and salt content is 0.2%, and amino acid nitrogen content is 1.52%, and bacterial population is 70cfu/g.

Claims (3)

1. a processing method for the Liuyang fermented brown bean pure culture Rapid Fermentation based on technology controlling and process, is characterized in that, the method step is as follows:
(1) black soya bean slaking: get after fresh black soya bean impurity elimination, being dipped to water content is 40-50%, with rotatable pressure cooker in 115-123 DEG C of dry blowing 15-30min;
(2) inoculation: the black soya bean after dry blowing is cooled to room temperature, and inoculation is 10 through expanding the spore quantity of cultivating 9-10 10the purebred aspergillus oryzae bacterial classification of CFU/g butt, inoculation weight is 0.3-0.5%, fully mixes, after inoculation, controlling material moisture is 55-67%;
(3) one time fermentation koji: above-mentioned gained material is pressed to the tiling of 1-3cm thickness, be 70-85% bottom fermentation koji 48-72h in 32-35 DEG C, relative humidity, in the time that song material is covered with mycelia and yellow spore, can go out song, now the bacterial number in the song material after fermentation is less than 10 5cfu/g;
(4) cool enzyme: by naturally cooling the song material obtaining after above-mentioned fermentation 18-24h, make prolease activity count 800-1200 unit/g butt with neutral proteinase;
(5) wash enzyme: add 50-60 DEG C, weight for 1.5-2.5 times of water of bent material weight stirs 5-10min in cooled bent material, then drain away the water fast;
(6) secondary fermentation: be incorporated as the salt of the song material weight 1-2% after this draining or the white wine of 1-2% in the song material after draining, mix rear compacting thoroughly and be placed in Sealed sandwich tank, heat-preservation fermentation 7-15d at 45-55 DEG C, after making to ferment, amino-acid nitrogen reaches more than 0.55%;
(7) dehydrate step: adopt continuous percolation belt drying equipment that the material of fermenting-ripening is dewatered, make material moisture be less than 15%, bacterial number is less than 10 3cfu/g; Wherein, drying equipment technological parameter requires: steam pressure 0.2-0.6MPa, material thickness 10-80mm, steam economy 150-280Kg/h, temperature 50-120 DEG C, dry tenacity 70-140Kg water/h, dry length 8-12m, blower fan quantity 3-5 platform, dehydration ensures material thermally equivalent, there is not local coking brown stain, ensure that color and luster is basically identical.
2. the processing method of a kind of Liuyang fermented brown bean pure culture Rapid Fermentation based on technology controlling and process as claimed in claim 1, is characterized in that: the fresh black soya bean in described step (1) refer to ripe fully, full grains are even, the thin meat of skin is many, without worm-eaten, without the fresh black soybean that goes rotten and go bad.
3. the processing method of a kind of Liuyang fermented brown bean pure culture Rapid Fermentation based on technology controlling and process as claimed in claim 1, it is characterized in that: the bent time of turning over for the first time while fermenting koji in described step (3) is 18-24h left and right, and turning over for the second time the bent time is 26-32h.
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CN105495361A (en) * 2015-12-29 2016-04-20 浏阳河农业产业集团股份有限公司 Coarse grain fermented soya bean and soybean paste, preparation methods thereof and special spice leaching liquor
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CN107373382A (en) * 2017-08-24 2017-11-24 河南农业大学 A kind of preparation method of Cordyceps militaris fermented soya bean
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CN104256529A (en) * 2014-10-09 2015-01-07 哈尔滨艾克尔食品科技有限公司 Making method for straw mushroom black bean sauce
CN104905159A (en) * 2015-05-19 2015-09-16 瓮安县黄道江豆豉加工厂 A lilium brownii and tea oil flavored lobster sauce and a processing method thereof
CN104905159B (en) * 2015-05-19 2018-03-27 瓮安县黄道江豆豉加工厂 A kind of lily bulb tea oil soya beans with distinctive flavour and its processing method
CN104982843A (en) * 2015-07-17 2015-10-21 广西南岜仔科技有限公司 Manufacturing method of lobster sauce
CN105495361B (en) * 2015-12-29 2019-04-23 浏阳河农业产业集团股份有限公司 A kind of coarse cereals fermented soya bean, beans sauce and preparation method thereof and dedicated fragrance leaching liquor
CN105495361A (en) * 2015-12-29 2016-04-20 浏阳河农业产业集团股份有限公司 Coarse grain fermented soya bean and soybean paste, preparation methods thereof and special spice leaching liquor
CN105639574A (en) * 2016-03-25 2016-06-08 冯小燕 Preparation method of fermented peanut
CN107373382A (en) * 2017-08-24 2017-11-24 河南农业大学 A kind of preparation method of Cordyceps militaris fermented soya bean
CN107625059A (en) * 2017-08-31 2018-01-26 三穗县老张家土特食品有限公司（微型企业） A kind of man of Dong characteristic fermented soya bean processing method
CN113331350A (en) * 2021-06-03 2021-09-03 湖南农业大学 Aspergillus flavus without producing toxin and application thereof in fermented soya bean fermentation
CN113331350B (en) * 2021-06-03 2023-10-27 湖南农业大学 Aspergillus flavus without producing toxicity
CN115281313A (en) * 2022-08-30 2022-11-04 安徽盛安堂药业有限公司 Pure fermentation method of fermented soybean
CN115919922A (en) * 2022-12-06 2023-04-07 黑河冯了性中药饮片有限公司 Method for preparing fermented soybean through mixed fermentation

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