CN104543799A - Fermentation technology for fermented soya beans - Google Patents

Abstract

The invention relates to a fermentation technology for fermented soya beans. The fermented soya beans comprises components of raw materials as follows: 100 parts of soya beans, 18 parts of salt, 2 parts of pepper, 20 parts of flour, 5 parts of fresh ginger, 0.05 parts of fennel and 1 part of spices. Appropriate conditions are created for aspergillus oryzae growth, enzyme production and enzymatic action with ventilated starter-making and low-salt solid-state fermentation methods, so that protein and starch in the soya beans are decomposed better. The fermentation technology for the fermented soya beans has the benefits as follows: the fermentation time and the production period are greatly shortened, the seasonal limitation is broken through, and the labor intensity is reduced.

Description

Fermented soya bean zymotechnique

Technical field

The present invention relates to zymotechnique field, be specifically related to fermented soya bean zymotechnique.

Background technology

The traditional processing technology of fermented soya bean is the effects utilizing the mould and bacterialprotease of Mucor, allusion quotation, when decomposing soya-bean protein matter acquires a certain degree, namely with salt, vigor with the method such as wine and drying inhibitory enzyme, delay course of fermentation, allow a part of protein Sum decomposition product of ripe beans preserve under given conditions, form the fermented food with flavour.Traditional production technology shortcoming is quality instability, enzyme activity is not high, fermentation period long and production is subject to seasonal restrictions.

Summary of the invention

The invention provides a kind of fermented soya bean zymotechnique, utilize aspergillus oryzae to ferment.

The present invention realizes in the following manner:

Fermented soya bean zymotechnique, is characterized in that, feed components proportioning is soybean 100 parts, salt 18 parts, pepper powder 2 parts, 20 parts, flour, 5 parts, ginger, fennel seeds 0.05 part, spices 1 part.

Zymotechnique is as follows:

(1) the boiling 30-40min under 9 kpa pressures of the soybean after pretreatment-immersion, spreads out the soybean after boiling, and evaporation excessive moisture, adds flour, mix thoroughly;

(2) when koji-fermented soya bean material temperature is 35-40 DEG C, inoculate 3.042 aspergillus oryzaes, inoculum concentration is 1% of raw material, mix rear immigration Quchi thoroughly, raw thickness is 20-30cm, and pile up loose son whole, control product temperature makes constant temperature culture at 30 DEG C, therebetween every 1-2h ventilation 1-2min, product temperature, not higher than 35 DEG C, enters pond 11-12/ hour, clumping of over grown hyphae, material layer temperature occurs bending down high phenomenon, product temperature rise, namely carries out first time and turns over song, cultivates 18 hours, carry out second time and turn over song, through 50 hours constant temperature culture Cheng Qu;

(3) ferment-one-tenth song is proceeded in jar fermenter, add temperature 50-55 DEG C, the saline solution of concentration 13%, when mixing salt solution, entering cylinder at unstrained spirits material, to add the salt water yield at first less slightly, progressively strengthen the salt water yield, at the bottom of the unstrained spirits salt water yield processed, few face is many, is the 65%-100% of raw material total amount later; Add ginger, pepper powder, fennel seeds and spices, mix thoroughly, shakeout; At beans unstrained spirits face envelope salt, beans unstrained spirits product temperature should control at 43 ~ 50 DEG C, to ferment after 4-8 days fermented soya bean.

Beneficial effect of the present invention: fermentation time and production cycle shorten dramatically, and breach seasonal restriction, alleviate labour intensity.

Detailed description of the invention

Raw material is selected: soybean 100kg, salt 18kg, pepper powder 2kg, flour 20kg, ginger 5kg, fennel seeds 0.05kg, spices 1kg.

Main material is selected: select full grains, without going mouldy, free from insect pests, seamless soybean, after elutriation with clear water be dipped to beans surface just in overflow shape, there is not foam in liquid level.Pick up, drain away the water, repeatedly rinse with water, Ex-all silt.

Pretreatment: the soybean after immersion is boiling 30-40min under 9 kpa pressures, spreads out the soybean after boiling, and evaporation excessive moisture, adds flour, mix thoroughly.

Koji: when fermented soya bean material temperature is 35-40 DEG C, inoculates 3.042 aspergillus oryzaes, and inoculum concentration is 1% of raw material, mix rear immigration Quchi thoroughly, raw thickness is 20-30cm, piles up loose son whole, control product temperature makes constant temperature culture at 30 DEG C, and therebetween every 1-2h ventilation 1-2min, product temperature is not higher than 35 DEG C, enter pond 11-12/ hour, clumping of over grown hyphae, material layer temperature occurs bending down high phenomenon, product temperature rise, namely carries out first time and turns over song, cultivates 18 hours, carry out second time and turn over song, through 50 hours constant temperature culture Cheng Qu.

Fermentation: proceed in jar fermenter by one-tenths song, adds temperature 50-55 DEG C, the saline solution of concentration 13%, and when mixing salt solution, entering cylinder at unstrained spirits material, to add the salt water yield at first less slightly, and progressively strengthen the salt water yield, lacking face at the bottom of the unstrained spirits salt water yield processed many, is the 65%-100% of raw material total amount later; Add ginger, pepper powder, fennel seeds and spices, mix thoroughly, shakeout; At beans unstrained spirits face envelope salt, beans unstrained spirits product temperature should control at 43 ~ 50 DEG C, to ferment after 4-8 days fermented soya bean.

Claims (2)

1. fermented soya bean zymotechnique, is characterized in that, feed components proportioning is soybean 100 parts, salt 18 parts, pepper powder 2 parts, 20 parts, flour, 5 parts, ginger, fennel seeds 0.05 part, spices 1 part.

2. fermented soya bean zymotechnique according to claim 1, it is characterized in that, zymotechnique is as follows:

(1) the boiling 30-40min under 9 kpa pressures of the soybean after pretreatment-immersion, spreads out the soybean after boiling, and evaporation excessive moisture, adds flour, mix thoroughly;

(2) when koji-fermented soya bean material temperature is 35-40 DEG C, inoculate 3.042 aspergillus oryzaes, inoculum concentration is 1% of raw material, mix rear immigration Quchi thoroughly, raw thickness is 20-30cm, and pile up loose son whole, control product temperature makes constant temperature culture at 30 DEG C, therebetween every 1-2h ventilation 1-2min, product temperature, not higher than 35 DEG C, enters pond 11-12/ hour, clumping of over grown hyphae, material layer temperature occurs bending down high phenomenon, product temperature rise, namely carries out first time and turns over song, cultivates 18 hours, carry out second time and turn over song, through 50 hours constant temperature culture Cheng Qu;

(3) ferment-one-tenth song is proceeded in jar fermenter, add temperature 50-55 DEG C, the saline solution of concentration 13%, when mixing salt solution, entering cylinder at unstrained spirits material, to add the salt water yield at first less slightly, progressively strengthen the salt water yield, at the bottom of the unstrained spirits salt water yield processed, few face is many, is the 65%-100% of raw material total amount later; Add ginger, pepper powder, fennel seeds and spices, mix thoroughly, shakeout; At beans unstrained spirits face envelope salt, beans unstrained spirits product temperature should control at 43 ~ 50 DEG C, to ferment after 4-8 days fermented soya bean.