CN107223874B - Brewing method of liquid submerged fermentation red yeast rice bean paste - Google Patents
Brewing method of liquid submerged fermentation red yeast rice bean paste Download PDFInfo
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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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- 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
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Abstract
The invention relates to a brewing method of liquid-state submerged fermentation red yeast rice bean paste. The invention uses soybean, yam powder, flour, aspergillus oryzae yeast powder and red yeast powder to prepare small-sized soy sauce mash blocks; the red koji wine fermented mash is obtained by rice soaking and steaming, nest saccharification and water flushing fermentation; the small-sized sauce mash blocks and the red koji wine fermented mash are placed into a fermentation tank, aroma-producing yeast liquid and salt solution are added and uniformly stirred, liquid submerged fermentation is carried out, the temperature rise fermentation is carried out step by step, high fructose syrup is added to promote the Maillard reaction to produce color, aroma-producing yeast is added to produce ester, the fermentation production period of the red koji soybean paste is shortened, the production efficiency of the red koji soybean paste is improved, the red koji soybean paste with good color, aroma, taste and body quality is developed, the sauce seasoning consumption market is developed, the enterprise economic benefit is improved, and the development of the sauce industry is promoted.
Description
Technical Field
The invention relates to the technical field of seasoning sauce production, in particular to a brewing method of liquid submerged fermentation red yeast rice bean sauce.
Background
In Zhou Li records: twenty vats are used for sauce which is a food of Shanfu Zhang Wang. Can be used as the adjuvant evidence for the very early invention of the sauce making technology in China. There are many traditional sauces and sauce products in circulation around the world. For a long time, the sauce production in China is mainly based on the traditional natural fermentation process. However, the traditional natural fermentation process has the following defects: the microbial community is complex, and some harmful microorganisms exist and participate in fermentation; the fermentation production period is long; the sanitary conditions are poor, the product quality is uneven, and the production scale degree is low, so that the sauce industry has a plurality of small factories and the process technology is laggard.
With the improvement of modern living standard, consumers put higher demands on the quality, nutritive value and food safety of sauces. The invention carries out technical innovation on the production and fermentation process of the red yeast rice soybean paste, and changes the traditional solid fermentation into liquid submerged fermentation. On the basis of ensuring the fermentation flavor of the traditional bean paste, artificial inoculation and stage temperature control promote the maturation of the red yeast bean paste, shorten the fermentation production period of the red yeast bean paste, improve the quality and the production efficiency of the red yeast bean paste, reduce the production cost and increase the economic benefit of enterprises.
Disclosure of Invention
The invention carries out technical innovation on the production and fermentation process of the red yeast rice soybean paste, and changes the traditional solid fermentation into liquid submerged fermentation. On the basis of ensuring the fermentation flavor of the traditional bean paste, artificially inoculating fermented soy sauce and red yeast fermented mash to carry out liquid submerged fermentation, carrying out temperature rise fermentation step by step, adding high fructose syrup to promote the Maillard reaction to generate color, adding aroma-producing yeast to produce ester, shortening the fermentation production period of the red yeast bean paste, and improving the quality and the production efficiency of the red yeast bean paste.
The technical scheme adopted for realizing the purpose of the invention is as follows:
1. the preparation method of the small-sized soy sauce mash blocks comprises the following steps:
(1) the weight parts of the ingredients are as follows:
soybean 50
Yam powder 3
Flour 10
Aspergillus oryzae yeast powder 0.10
0.15 of red yeast powder;
(2) preparation of soy sauce mash mixture
And (3) steaming and sterilizing the yam flour and the flour in the ratio for 15 minutes at normal pressure respectively, and cooling to room temperature.
The soybeans with the proportion are rinsed for 2 times before use, then are added with 2 times of water to be soaked for 8 hours at normal temperature, after draining, the soybeans are cooked for 30 minutes by 0.1MPa high-pressure steam to become cooked soybeans, and the cooked soybeans are cooled to 35-40 ℃ for later use.
The aspergillus oryzae yeast powder and the monascus purpureus powder in the proportion are uniformly mixed with the steamed and cooled yam flour and flour, and then are uniformly mixed with the cooked and cooled soybeans to form the soy sauce mash mixture.
(3) Preparing small-sized soy sauce mash blocks:
pressing the soy sauce mash mixture into blocky soy sauce mash by extrusion, stacking the blocky soy sauce mash on a wooden tray, putting the blocky soy sauce mash on a fermentation chamber for fermentation for 30 days at the fermentation temperature of 45-48 ℃, and paying attention to the temperature and humidity regulation of the upper layer and the lower layer during the fermentation.
Putting the fermented soy sauce mash in a running water, cleaning to remove spores and yeast on the surface of the soy sauce mash blocks, naturally drying, and crushing the dried soy sauce mash blocks into small soy sauce mash blocks by a crusher.
2. Preparing red koji wine fermented mash:
(1) soaking rice and steaming rice: 50kg of glutinous rice is soaked in clean water for 6-8 hours, the water is drained, and the glutinous rice is poured into a rice steaming machine to continuously steam rice, so that cooked glutinous rice is obtained. Pouring cooked glutinous rice on a spreading bed, and cooling to 40-45 deg.C with an electric fan.
(2) Saccharifying the laps: pouring glutinous rice at 40-45 deg.C into saccharifying tank, adding 1kg Rhizopus koji and 3.5kg red rice powder for brewing, stirring, compacting, digging a well-shaped pit in the middle, and saccharifying.
(3) Brewing and fermenting: after 72h of nest saccharification, a small amount of saccharification liquid appears in the pit, 60kg of clear water is added, 1.3kg of Angel yellow wine dry yeast activating solution is added for fermentation, the fermentation temperature is 26-28 ℃, and the fermentation time is 36h, so that red koji wine fermented mash is obtained. At the moment, the accuracy of the red koji fermented mash is 6-8% VoL, the sugar degree is 200-260g/L, and the acidity is 45-48 g/L.
3. Brewing the red yeast rice bean paste:
(1) the ingredients are proportioned according to the weight portion
Granule soy sauce mash block 80-100
Fermented red yeast wine mash 12-16
High fructose corn syrup 4-6
Aroma-producing yeast liquid 0.10
Salt 28-32
(2) 50 percent of small-grain soy sauce mash blocks and 50 percent of red koji wine fermented mash are fed into a fermentation tank for the first time according to the proportion, and then aroma-producing yeast liquid is added into the fermentation tank for one time, the mixture is uniformly stirred, the fermentation temperature is controlled to be 30-32 ℃, and the fermentation time is 10 days.
(3) The fermented grains of 50 wt% of the small-grain sauce and the fermented mash of 50 wt% of the red koji are fed into the fermentation tank for the second time, and the salt and the cold boiled water are added once again to prepare the saline water with 21-23 Baume degrees. Stirring, fermenting at 36-40 deg.C for 30 days.
(4) The third charge in the fermenter was added fructose syrup (type F55) in one portion according to the above formulation. Regulating fermentation temperature at 42-45 deg.C, performing after-fermentation, keeping warm, aging for 5 days, and fermenting to obtain mature red rice soybean paste.
(5) After filling, the red yeast rice bean paste is sterilized by water bath, the sterilization temperature is 80 ℃, the constant temperature time is 60 minutes, the Maillard reaction of the red yeast rice bean paste is promoted, and the brown red is generated. Cooling to obtain final product.
The fermentation tank is a mechanical stirring universal fermentation tank, an intermittent stirring mode is adopted during fermentation, stirring is carried out after feeding, before conveying, before heating, during heating or when stirring is needed, and stirring is carried out for 10-15 minutes each time.
The preparation of the rhizopus koji comprises the following steps: rhizopus taiwanensisRhizopus formosensisThe strain (number CICC 3044) is purchased from China center for Collection of Industrial microorganisms (CICC). The 3044 strain is inoculated to a test tube PDA culture medium for activation culture for 72h for standby. 80g of rice flour which is sieved by 60 meshes is filled into a 500mL triangular flask, a cotton plug is plugged with kraft paper, and the rice flour is sterilized in an autoclave for standby. Inoculating rhizopus mycelium of the test tube slant into a triangular flask rice flour culture medium, putting into an incubator at 33 ℃, and culturing for 48 h. Culturing Rhizopus for 48h in a triangular flask for scale-up culture, digging about 40g of Rhizopus in the triangular flask with an inoculating needle on a clean bench, inoculating into a sterilized basin containing 1kg of rice flour, mixing Rhizopus hyphae and rice flour uniformly, covering the basin cover, culturing in a 33 deg.C culture room, controlling the product temperature at 36 deg.C, loosening rice flour with a sterilizing glass rod when the product temperature is higher than 36 deg.C, and culturing for 48h to obtain Rhizopus koji.
The preparation of the aroma-producing yeast liquid comprises the following steps: selecting aroma-producing yeast from the slant test tube, inoculating in 50mL triangular flask containing 5 Baume degree wort, culturing at 30 deg.C for 3d as first-class seed. Inoculating the first-stage seeds into a 2000mL triangular flask filled with 8 Baume malt wort, wherein the inoculation amount is 10%, the culture temperature is 30 ℃, and the culture time is 2d to obtain aroma-producing yeast liquid. The wort was obtained from the first wort of a brewery and adjusted to a suitable concentration for use.
The Angel yellow wine dry yeast activation liquid is prepared by activating Angel yellow wine high-activity dry yeast, and the activation method is according to the product specification.
The aspergillus oryzae yeast powder is prepared by the following steps:
1. and (3) seed culture:
(1) and (3) primary strain culture, namely culturing the transferred aspergillus oryzae slant primary strain in a test tube slant culture medium at the temperature of 25-30 ℃ for 72h to obtain primary strain for later use under the aseptic condition. The slant culture medium of the test tube is 1.0L of 5 DEG Be wort, 5g of bran and 15.0g of agar, and the pH value is natural.
(2) The starter culture medium is prepared by mixing 20g of bran and 4g of flour in parts by weight, adding 20ml of clear water, stirring uniformly, spreading on the bottom of a 300ml conical bottle, sterilizing for 30min under the steam pressure of 1kg/c square meter.
(3) Inoculating and culturing: inoculating the first-stage strain in the test tube into a conical flask in which the temperature is 30 ℃ and the culture temperature is 30 ℃. In the culture process, after the koji material is caked, the flask is shaken twice, after two days of culture, the conical flask is slightly inverted to continue to culture for 1-2 days, and the koji mold is obtained after the yellow-green spore aspergillus oryzae grows to be mature.
2. Aspergillus oryzae yeast powder culture
(1) The proportioning is as follows: ingredients 117kg of bran, 13kg of flour and 130kg of water are mixed in proportion.
(2) Inoculation: sterilizing the above mixed materials with steam, cooling to 30 deg.C, and inoculating the cultured koji. The amount of inoculation is 10% of the weight of the mixed ingredients.
(3) Culturing: the material temperature is 30-36 ℃, the humidity of the material surface is noticed during the culture period, the water mist is sprayed for 2-3 times, and the culture time is 3-4 days.
(4) And after the culture time is 3-4 days, airing and crushing the aspergillus oryzae koji overgrown with yellow green spores into aspergillus oryzae koji powder.
The Aspergillus oryzaeAspergillus oryzaeThe strain (number CICC 2070) and aroma-producing yeast are Hansenula anomalaHansenula anomalaThe strains (number CICC 31079) are all purchased from China center for Industrial culture Collection of microorganisms (CICC). The red yeast powder is prepared by crushing red yeast purchased from outsourcing and passing through a 40-mesh sieve. The high fructose corn syrup (F55 type) is commercially available.
The inventive red yeast bean paste has high-activity protease generated by aspergillus oryzae in the brewing process, and a plurality of enzymes secreted by monascus, saccharomyces cerevisiae and the like in ingredients, so that protein is hydrolyzed into soluble low-molecular nitrogen-containing compound amino acid, starch is saccharified into fermentable sugar which is fermented into ethanol and other alcohols, and a plurality of components such as organic acid are formed, and simultaneously, the components are jointly participated in the synthesis of complex esters and the like, the red yeast bean paste has good color, fragrance, taste and body quality, and good sanitation management specifications solve the sanitation control problem in the traditional bean paste production process, shorten the fermentation period, improve the product quality and the safety and sanitation of the product.
Drawings
FIG. 1 is a process flow chart of the brewing method of the liquid submerged fermentation red yeast rice bean paste.
Detailed Description
Example 1
1. The preparation method of the small-sized soy sauce mash blocks comprises the following steps:
(1) the weight parts of the ingredients are as follows:
soybean 50
Yam powder 3
Flour 10
Aspergillus oryzae yeast powder 0.10
0.15 of red yeast powder;
(2) preparation of soy sauce mash mixture
And (3) steaming and sterilizing 3kg of yam flour and 10kg of flour in the ratio for 15 minutes at normal pressure respectively, and cooling to room temperature. 50kg of soybeans are rinsed for 2 times before use, then are added with 2 times of water to be soaked for 8 hours at normal temperature, after draining, the soybeans are cooked for 30 minutes by 0.1MPa high-pressure steam to become cooked soybeans, and the cooked soybeans are cooled to 40 ℃ for later use.
0.10kg of aspergillus oryzae yeast powder and 0.15kg of red yeast powder are firstly uniformly mixed with the steamed and cooled yam powder and flour, and then are uniformly mixed with the cooked and cooled soybeans to form the soy sauce mash mixture.
(3) Preparing small-sized soy sauce mash blocks:
pressing the soy sauce mash mixture into blocky soy sauce mash by extrusion, stacking the blocky soy sauce mash on a wooden tray, putting the blocky soy sauce mash into a fermentation chamber for fermentation for 30 days at a fermentation temperature of 48 ℃, and paying attention to temperature and humidity regulation of the upper layer and the lower layer during fermentation.
Putting the fermented soy sauce mash in a running water, cleaning to remove spores and yeast on the surface of the soy sauce mash blocks, naturally drying, and crushing the dried soy sauce mash blocks into small soy sauce mash blocks by a crusher.
2. Preparing red koji wine fermented mash:
(1) soaking rice and steaming rice: soaking 50kg of glutinous rice in clear water for 8h, draining the water, and pouring the water into a rice steaming machine to continuously steam rice to obtain cooked glutinous rice. Pouring the cooked glutinous rice on a spreading bed, and cooling to 45 ℃ by blowing with an electric fan.
(2) Saccharifying the laps: pouring 45 deg.C cooked glutinous rice into saccharifying tank, adding 1kg Rhizopus koji and 3.5kg brewing red rice powder, stirring, compacting, digging a well-shaped pit in the middle, and saccharifying.
(3) Brewing and fermenting: after 72h of nest saccharification, a small amount of saccharification liquid appears in the pit, 60kg of clear water is added, 1.3kg of Angel yellow wine dry yeast activating solution is added for fermentation, the fermentation temperature is 28 ℃, and the fermentation time is 36h, so that red koji wine fermented mash is obtained. At this time, the fermented liquor precision of the red koji wine is 6 percent VoL, the sugar degree is 250g/L, and the acidity is 48 g/L.
3. Brewing the red yeast rice bean paste:
(1) the ingredients are proportioned according to the weight portion
Granule soy sauce mash block 80-100
Fermented red yeast wine mash 12-16
High fructose corn syrup 4-6
Aroma-producing yeast liquid 0.10
Salt 28-32
(2) 50kg of small-grain soy sauce mash blocks and 6kg of red koji wine fermented mash according to the proportion are fed into a fermentation tank for the first time, 0.1kg of aroma-producing yeast liquid is added into the fermentation tank for one time, the mixture is uniformly stirred, the fermentation temperature is controlled at 32 ℃, and the fermentation time is 10 days.
(3) 50kg of small-grain soy sauce mash blocks and 6kg of red koji wine fermented mash according to the proportion are fed into the fermentation tank for the second time, and 32kg of salt and cold boiled water are added into the fermentation tank for one time to prepare 23 Baume degree salt water. Stirring uniformly, controlling the fermentation temperature at 40 ℃, and fermenting for 30 days.
(4) In the fermenter, 4kg of high fructose corn syrup (type F55) was added in one portion for the third batch according to the above formulation. Regulating fermentation temperature at 45 deg.C, performing after-fermentation, keeping warm, aging for 5 days, and fermenting to obtain mature red rice soybean paste.
(5) After filling, the red yeast rice bean paste is sterilized by water bath, the sterilization temperature is 80 ℃, the constant temperature time is 60 minutes, the Maillard reaction of the red yeast rice bean paste is promoted, and the brown red is generated. Cooling to obtain final product.
The fermentation tank is a mechanical stirring universal fermentation tank, an intermittent stirring mode is adopted during fermentation, stirring is carried out after feeding, before conveying, before heating, during heating or when stirring is needed, and stirring is carried out for 10-15 minutes each time.
The technical scheme is that rhizopus koji, aspergillus oryzae koji powder, red koji powder for brewing, Angel yellow wine dry yeast and aroma-producing yeast liquid in ingredients of the red yeast bean paste are the same in the brewing process. Example 2
1. The preparation method of the small-sized soy sauce mash blocks comprises the following steps:
(1) the weight parts of the ingredients are as follows:
soybean 50
Yam powder 3
Flour 10
Aspergillus oryzae yeast powder 0.10
0.15 of red yeast powder;
(2) preparation of soy sauce mash mixture
And (3) steaming and sterilizing 3kg of yam flour and 10kg of flour in the ratio for 15 minutes at normal pressure respectively, and cooling to room temperature. 50kg of soybeans are rinsed for 2 times before use, then are added with 2 times of water to be soaked for 8 hours at normal temperature, after draining, the soybeans are cooked for 30 minutes by 0.1MPa high-pressure steam to become cooked soybeans, and the cooked soybeans are cooled to 35 ℃ for later use.
0.10kg of aspergillus oryzae yeast powder and 0.15kg of red yeast powder are firstly uniformly mixed with the steamed and cooled yam powder and flour, and then are uniformly mixed with the cooked and cooled soybeans to form the soy sauce mash mixture.
(3) Preparing small-sized soy sauce mash blocks:
pressing the soy sauce mash mixture into blocky soy sauce mash by extrusion, stacking the blocky soy sauce mash on a wooden tray, putting the blocky soy sauce mash into a fermentation chamber for fermentation for 30 days at the fermentation temperature of 45 ℃, and paying attention to temperature and humidity regulation of the upper layer and the lower layer during the fermentation.
Putting the fermented soy sauce mash in a running water, cleaning to remove spores and yeast on the surface of the soy sauce mash blocks, naturally drying, and crushing the dried soy sauce mash blocks into small soy sauce mash blocks by a crusher.
2. Preparing red koji wine fermented mash:
(1) soaking rice and steaming rice: soaking 50kg of glutinous rice in clear water for 6h, draining the water, and pouring the water into a rice steaming machine to continuously steam rice to obtain cooked glutinous rice. Pouring the cooked glutinous rice on a spreading bed, and cooling to 40 ℃ by blowing with an electric fan.
(2) Saccharifying the laps: pouring cooked glutinous rice at 40 deg.C into saccharifying tank, adding 1kg Rhizopus koji and 3.5kg brewing red rice powder, stirring, compacting, digging a well-shaped pit in the middle, and saccharifying.
(3) Brewing and fermenting: after 72h of nest saccharification, a small amount of saccharification liquid appears in the pit, 60kg of clear water is added, 1.3kg of Angel yellow wine dry yeast activating solution is added for fermentation, the fermentation temperature is 26 ℃, and the fermentation time is 36h, so that red koji wine fermented mash is obtained. At this time, the fermented liquor precision of the red koji wine is 8 percent VoL, the sugar degree is 210g/L, and the acidity is 45 g/L.
3. Brewing the red yeast rice bean paste:
(1) the ingredients are proportioned according to the weight portion
Granule sauce block 80-100
Fermented red yeast wine mash 12-16
High fructose corn syrup 4-6
Aroma-producing yeast liquid 0.10
Salt 28-32
(2) 40kg of small-grain soy sauce mash blocks and 8kg of red koji wine fermented mash according to the proportion are fed into a fermentation tank for the first time, 0.1kg of aroma-producing yeast liquid is added into the fermentation tank for one time, the mixture is uniformly stirred, the fermentation temperature is controlled at 30 ℃, and the fermentation time is 10 days.
(3) 40kg of small-grain soy sauce mash blocks and 8kg of red koji wine fermented mash according to the proportion are fed into the fermentation tank for the second time, and 28kg of salt and cold boiled water are added into the fermentation tank for one time to prepare saline water with 21 Baume degree. Stirring well, controlling fermentation temperature at 36 deg.C, and fermenting for 30 days.
(4) In the fermenter, 4kg of high fructose corn syrup (type F55) was added in one portion for the third batch according to the above formulation. Regulating fermentation temperature at 42 deg.C, performing after-fermentation, keeping warm, aging for 5 days, and fermenting to obtain mature red rice soybean paste.
(5) After filling, the red yeast rice bean paste is sterilized by water bath, the sterilization temperature is 80 ℃, the constant temperature time is 60 minutes, the Maillard reaction of the red yeast rice bean paste is promoted, and the brown red is generated. Cooling to obtain final product.
The fermentation tank is a mechanical stirring universal fermentation tank, an intermittent stirring mode is adopted during fermentation, stirring is carried out after feeding, before conveying, before heating, during heating or when stirring is needed, and stirring is carried out for 10-15 minutes each time.
The technical scheme is that rhizopus koji, aspergillus oryzae koji powder, red koji powder for brewing, Angel yellow wine dry yeast and aroma-producing yeast liquid in ingredients of the red yeast bean paste are the same in the brewing process.
Claims (5)
1. A brewing method of liquid submerged fermentation red yeast rice bean paste is characterized in that:
1) the preparation method of the small-sized soy sauce mash blocks comprises the following steps:
(1) the weight parts of the ingredients are as follows:
soybean 50
Yam powder 3
Flour 10
Aspergillus oryzae yeast powder 0.10
0.15 of red yeast powder;
(2) preparation of soy sauce mash mixture
Steaming and sterilizing the yam flour and the flour in the ratio for 15 minutes at normal pressure respectively, and cooling to room temperature;
rinsing the soybeans in the proportion for 2 times before use, adding 2 times of water, soaking for 8 hours at normal temperature, draining, cooking for 30 minutes by using 0.1MPa high-pressure steam to obtain cooked soybeans, and cooling to 35-40 ℃ for later use;
uniformly mixing the aspergillus oryzae yeast powder and the monascus purpureus powder in the proportion with the steamed and cooled yam flour and flour, and then uniformly stirring and mixing the mixture with the cooked and cooled soybeans to form a soy sauce mash mixture;
(3) preparing small-sized soy sauce mash blocks:
pressing the soy sauce mash mixture into blocky soy sauce mash by extrusion, stacking the blocky soy sauce mash on a wooden tray, putting the blocky soy sauce mash into a fermentation chamber for fermentation for 30 days at the fermentation temperature of 45-48 ℃, and paying attention to the temperature and humidity regulation of the upper layer and the lower layer during the fermentation;
putting the fermented soy sauce grains in a running water, cleaning to remove spores and yeast on the surfaces of soy sauce grain blocks, naturally drying, and crushing the dried soy sauce grain blocks into small soy sauce grain blocks by a crusher;
2) preparing red koji wine fermented mash:
(1) soaking rice and steaming rice: soaking 50kg of glutinous rice in clear water for 6-8 hours, draining water, pouring the water into a rice steaming machine for continuously steaming rice to obtain cooked glutinous rice, pouring the cooked glutinous rice on a spreading bed, and cooling to 40-45 ℃ by an electric fan;
(2) saccharifying the laps: pouring glutinous rice at 40-45 deg.C into a saccharifying tank, adding 1kg of Rhizopus koji and 3.5kg of red rice powder for brewing, stirring, compacting, digging a well-shaped pit in the middle, and saccharifying;
(3) brewing and fermenting: after 72h of nest saccharification, a small amount of saccharification liquid appears in the pit, 60kg of clear water is added, 1.3kg of Angel yellow wine dry yeast activating solution is added for fermentation, the fermentation temperature is 26-28 ℃, and the fermentation time is 36h, so that red koji wine fermented mash is obtained;
3) brewing the red yeast rice bean paste:
(1) the ingredients are proportioned according to the weight portion
Granule soy sauce mash block 80-100
Fermented red yeast wine mash 12-16
High fructose corn syrup 4-6
Aroma-producing yeast liquid 0.10
28-32 parts of table salt;
(2) feeding 50 wt% of the granular soy sauce blocks and 50 wt% of the red koji wine fermented mash into a fermentation tank for the first time, adding aroma-producing yeast liquid into the fermentation tank for one time, stirring uniformly, controlling the fermentation temperature at 30-32 ℃, and fermenting for 10 days;
(3) feeding 50 wt% of the small-grain soy sauce blocks and 50 wt% of the red koji wine fermented mash in the fermentation tank for the second time according to the proportion, adding salt and cold boiled water once again to prepare 21-23 Baume-degree salt water, uniformly stirring, controlling the fermentation temperature at 36-40 ℃, and fermenting for 30 days;
(4) the high fructose corn syrup is added into the fermentation tank for the third time according to the proportion; regulating fermentation temperature at 42-45 deg.C, performing after-fermentation, keeping warm, aging for 5 days, and fermenting to obtain fermented red rice bean paste;
(5) and filling the red yeast rice bean paste, sterilizing in a water bath at 80 ℃ for 60 minutes at constant temperature to promote the Maillard reaction of the red yeast rice bean paste, and cooling to obtain the fuchsin yeast bean paste.
2. The brewing method of the liquid submerged fermentation red yeast rice bean paste according to claim 1, characterized in that the rhizopus koji making: inoculating the rhizopus kawakamii strain to a test tube PDA culture medium for activation culture for 72h for later use; putting 80g of rice flour which passes through 60 meshes into a 500mL triangular flask, plugging the triangular flask with a cotton plug wrapping kraft paper, and sterilizing the triangular flask in an autoclave for later use; inoculating rhizopus hyphae on the test tube inclined plane into a triangular flask rice flour culture medium, putting into a 33 ℃ incubator, and culturing for 48 h; culturing Rhizopus for 48h in a triangular flask for scale-up culture, digging about 40g of Rhizopus in the triangular flask with an inoculating needle on a clean bench, inoculating into a sterilized basin containing 1kg of rice flour, mixing Rhizopus hyphae and rice flour uniformly, covering the basin cover, culturing in a 33 deg.C culture room, controlling the product temperature at 36 deg.C, loosening rice flour with a sterilizing glass rod when the product temperature is higher than 36 deg.C, and culturing for 48h to obtain Rhizopus koji.
3. The brewing method of the liquid submerged fermentation red yeast rice bean paste according to claim 1, characterized in that the aroma-producing yeast liquid preparation: selecting aroma-producing yeast from a slant test tube, inoculating the aroma-producing yeast into a 50mL triangular flask filled with 5 Baume malt wort, and culturing at 30 ℃ for 3d as first-level seeds; inoculating the first-stage seeds into a 2000mL triangular flask filled with 8 Baume malt wort, wherein the inoculation amount is 10%, the culture temperature is 30 ℃, and the culture time is 2d to obtain aroma-producing yeast liquid; the wort was obtained from the first wort of a brewery and adjusted to a suitable concentration for use.
4. The method for brewing liquid submerged fermentation red yeast rice bean paste according to claim 1, wherein the Angel yellow wine dry yeast activation liquid is obtained by activating Angel yellow wine high-activity dry yeast, and the activation method is according to product specifications.
5. The method for brewing the liquid submerged fermentation red yeast rice bean paste as claimed in claim 1, wherein the aspergillus oryzae yeast powder is prepared by the following steps:
1) and (3) seed culture:
(1) culturing the primary strain, namely culturing the transferred aspergillus oryzae slant primary strain in a test tube slant culture medium at the temperature of 25-30 ℃ for 72h to obtain the primary strain for later use under the aseptic condition; the slant culture medium of the test tube is 1.0L of 5 DEG Be wort, 5g of bran and 15.0g of agar, and the pH value is natural;
(2) preparing a starter culture medium, namely mixing 20g of bran and 4g of flour in parts by weight of the starter culture medium with 20ml of clear water, fully stirring uniformly, flatly paving the bottle bottom of a 300ml conical bottle, and sterilizing for 30min by steam pressure of 1kg/c square meter;
(3) inoculating and culturing: inoculating the first-stage strain in the test tube into a conical flask internal mold culture medium cooled to 30 ℃, wherein the culture temperature is 30 ℃; in the culture process, after the yeast material is agglomerated, shaking the flask twice, after two days of culture, slightly inverting the conical flask to continuously culture for 1-2 days to obtain the yeast;
2) aspergillus oryzae yeast powder culture
(1) The proportioning is as follows: mixing ingredients 117kg of bran, 13kg of flour and 130kg of water in proportion;
(2) inoculation: sterilizing the mixed ingredients by steam, cooling to 30 ℃, and inoculating the cultured koji; the inoculation amount is 10 percent of the weight of the mixed ingredients;
(3) culturing: the material temperature is 30-36 ℃, the humidity of the material surface is noticed during the culture period, the water mist is sprayed for 2-3 times, and the culture time is 3-4 days;
(4) after the culture time is 3-4 days, airing and crushing the aspergillus oryzae koji overgrown with yellow-green spores into aspergillus oryzae koji powder;
aspergillus oryzae (A) as describedAspergillus oryzae) The strain number is CICC 2070, and is purchased from China center for culture Collection of Industrial microorganisms (CICC).
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