CN105639230A

CN105639230A - Flavored fermented soybean processing and preparation method thereof

Info

Publication number: CN105639230A
Application number: CN201410650085.8A
Authority: CN
Inventors: 韦东玉
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-11-16
Filing date: 2014-11-16
Publication date: 2016-06-08

Abstract

The present invention discloses flavored fermented soybean processing and a preparation method thereof. The flavored fermented soybeans are prepared by the following processes of selecting, soaking, steaming and boiling, inoculating, koji preparing, koji washing, etc. and use multi-strains to conduct koji preparation, anaerobic fermentation and biodegradable deodorization technology. The produced fermented soybeans are mellow in aroma and delicious in tastes, and have good market prospects.

Description

The processing of a kind of soya beans with distinctive flavour and the method made thereof

Technical field

The present invention relates to food processing and make field, be specifically related to the processing of a kind of soya beans with distinctive flavour and the method made thereof.

Background technology

Semen Sojae Preparatum are with Semen sojae atricolor or Semen Glycines for primary raw material, utilize the effect of Mucor, aspergillosis or bacterialprotease, decomposing soya-bean protein matter, when reaching to a certain degree, and salt adding, with wine, the method such as dry, it is suppressed that the vigor of enzyme, delay sweat to make. Although the Semen Sojae Preparatum of tradition yeast production processing go out cylinder delicious flavour, but climate conditionality, fermentation period length, yield poorly; And the Semen Sojae Preparatum local flavor of single culture processing is not good enough. Adopting multi-strain koji, use anaerobic fermentation, biodegradation deodorization technology, produced Semen Sojae Preparatum give off a strong fragrance, delicious flavour. Fermentation period was shortened to two or three months, good market prospects by traditional more than 1 year.

Summary of the invention

It is an object of the invention to the processing of a kind of soya beans with distinctive flavour and the method made thereof.

The present invention realizes with following technical scheme:

Technological process: Semen sojae atricolor �� screening �� profit water �� steaming and decocting �� inoculation �� yeast production �� wash song �� dispensing �� tinning �� solarization dew.

Detailed description of the invention

1, screening: select granule Semen sojae atricolor very large, full, glossiness.

2, profit water: adding blister bean by 1: 2, water temperature controls at about 20 DEG C, and pH value is more than 6.5, soaks 20 hours, with bean expansion without elephant skin, feel energetically, Cortex beans is not easily disconnected from and is advisable.

3, steaming and decocting: with normal pressure pot steaming and decocting 3 hours, vexed bean 3-4 hour after truce, the beans boiled is thoroughly well cooked but not mushy, interior without the raw heart. Steaming and decocting bean water content takes the dish out of the pot cooling at about 48-55%.

4, inoculation: go out to cook bean airing on bent platform until product temperature drop to about 30% time, access Mucor and 3.042 rice-koji essences made in Lu, yeast inoculation inoculates after first mixing thoroughly with 1% sterilization flour, wants uniform rapidly when yeast inoculation and ripe bean are mixed.

5, yeast production: with mound shape, song material is piled up in koji tray central authorities, protects room temperature 28-30 DEG C, and product temperature is the highest less than 36 DEG C, dish 1 time in every 6 hours, through 17-20 hour, bent material caking, carried out stranding bent, song material is rubbed with the hands broken shakeouing gently with hands, making bent material loose, and keep beans complete, after rubbing song with the hands, 12 hours beans are generally in yellow green spore, product temperature tends to relaxing, song is ripe, and humidity discharging of windowing, moisture is 20-25%.

6, wash song: put into by one-tenth song and cold water is cleaned aspergillosis, repeatedly rinse to yellow fluid with clear water, be held by hand not agglomerating being advisable. Then water more than drip-dry, puts into the square-bottomed bamboo basket being lined with Rhizoma Imperatae.

7, dispensing: lactic acid bacteria and yeast are dissolved in 35 DEG C of warm water in the ratio of 0.1%, limit watering is piled up again by washing the bean curl after song, when moisture is incubated with on straw mattress or piece of sack lid about 50%, when product temperature rises to 36-40 DEG C, Sal, fresh ginger end juice, Chinese liquor, fermented type rice wine, Hong Tang, Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Anisi Stellati etc. are fully mixed thoroughly.

8, tinning: the bean song material loading prepared is swum tank, and every tank must be filled, compresses tank port part, is not added with capping salt, seals tank mouth with oilpaper, Rhizoma Nelumbinis leaf etc., add a cover, fill and swim.

9, dew is shone: the solarization through two or three months is revealed, and bean color is brown and glossy, delicious one-tenth and Hui Tian, and grain shortcakeization is not rotten, and fermented soya beans, salted or other wise is aromatic and tasty.

Claims

1. the method for a soya beans with distinctive flavour processing and making thereof, it is characterised in that:

1, inoculation: go out to cook bean airing on bent platform until product temperature drop to about 30% time, access Mucor and 3.042 rice-koji essences made in Lu, yeast inoculation inoculates after first mixing thoroughly with 1% sterilization flour, wants uniform rapidly when yeast inoculation and ripe bean are mixed.

2, yeast production: with mound shape, song material is piled up in koji tray central authorities, protects room temperature 28-30 DEG C, and product temperature is the highest less than 36 DEG C, dish 1 time in every 6 hours, through 17-20 hour, bent material caking, carried out stranding bent, song material is rubbed with the hands broken shakeouing gently with hands, making bent material loose, and keep beans complete, after rubbing song with the hands, 12 hours beans are generally in yellow green spore, product temperature tends to relaxing, song is ripe, and humidity discharging of windowing, moisture is 20-25%.

3, wash song: put into by one-tenth song and cold water is cleaned aspergillosis, repeatedly rinse to yellow fluid with clear water, be held by hand not agglomerating being advisable. Then water more than drip-dry, puts into the square-bottomed bamboo basket being lined with Rhizoma Imperatae.

4, dispensing: lactic acid bacteria and yeast are dissolved in 35 DEG C of warm water in the ratio of 0.1%, limit watering is piled up again by washing the bean curl after song, when moisture is incubated with on straw mattress or piece of sack lid about 50%, when product temperature rises to 36-40 DEG C, Sal, fresh ginger end juice, Chinese liquor, fermented type rice wine, Hong Tang, Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Anisi Stellati etc. are fully mixed thoroughly.