CN109090484A - A kind of preparation method of Yangjiang fermented soybean - Google Patents
A kind of preparation method of Yangjiang fermented soybean Download PDFInfo
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- CN109090484A CN109090484A CN201811061449.3A CN201811061449A CN109090484A CN 109090484 A CN109090484 A CN 109090484A CN 201811061449 A CN201811061449 A CN 201811061449A CN 109090484 A CN109090484 A CN 109090484A
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- semen sojae
- sojae atricolor
- koji
- making
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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
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Abstract
The invention discloses a kind of preparation method of Yangjiang fermented soybean, specifically: 1) semen sojae atricolor impregnate；2) semen sojae atricolor boiling；3) koji-making: addition strain, koji-making 36-72 hours at a temperature of 25-35 DEG C；4) edible salt is added by the 15-30% of water content, fermented 1-30 days；5) it dries to moisture 15-35%, sealing storage -1 year 7 days.The present invention utilizes the ripe semen sojae atricolor of external strain fermentation, control koji-making and fermentation process, produce the fermented soya bean with typical traditional Yangjiang fermented soybean flavor, on the one hand the pollution of miscellaneous bacteria is prevented to help to reduce harmful microorganism, another aspect whole process condition is controllable, so that mouthfeel, the organoleptic indicators such as fragrance and physical and chemical index are maintained at higher level, not only bitter taste significantly reduces compared with the technique of traditional natural inoculation, and fermented soya beans, salted or other wise fragrance is obviously improved, third can reduce the difference of quality between the every a batch of traditional handicraft each local difference and different batches, so that between different batches, quality more stable and consistent between the product of the different parts of same batch.
Description
Technical field
The present invention relates to the processing technologys of Yangjiang fermented soybean, and in particular to the method for preparing Yangjiang fermented soybean using external strain.
Background technique
Yangjiang fermented soybean be using semen sojae atricolor as raw material, by impregnating, natural koji-making 5-7 days after boiling, then through washing it is mould, mix salt
Flavouring made of post-fermentation, it is with rich flavor, color of the leather is pitch-black, particle looseization, salty fresh palatable, it is the specialty of Yangjiang city,
Be usually used in Steamed fish, steamed meat steamed spareribs, Stir Vegetable etc., achieve the effect that deodorization disturb, fresh adding it is fragrant, be in great demand at home and abroad.But due to sun
River fermented soya bean producer adheres to that tradition technique handed down from one's ancestors is produced, and causes the flaw in terms of quality.
It is found in daily use, Yangjiang fermented soybean often occurs between quality batch, product between same batch different parts
Matter occurs that fragrance is unstable and the unstable situation of taste there are larger difference, the case where bitter aftertaste especially often occurs；
The obstacle that this becomes professional production of condiments producer and professional cooks use.
Moreover, strain, which has beneficial bacterium also, certain invalid bacterium because being inoculated with using the natural strain in old bent room
Even harmful bacteria, causes the total plate count of Yangjiang fermented soybean is exceeded, heat-resistant bacillus is exceeded etc., influences directly to use, and is subsequent
Processing brings difficulty.
In addition the Yangjiang prior art is not professional to impurity treatment, production equipment lacks hygienic design, production process shortage has
The health control of effect, fermented soya bean finished product impurity is more, and there are mouse excrement, cat and dog hair, chicken and duck hairs etc., so often can be in packaging
The prompt of " using after please cleaning " is seen, for hotel higher for quality requirements and industrial customer, it is also necessary to carry out into one
The hand picking of step, even washing just can be used normally, in addition to the additional process of increase, for flavor and taste also result in into
The loss of one step.
Production Yangjiang fermented soybean is inoculated with strain and successfully solves the problems, such as flavor, still belong to the first time report, right and wrong, Jiang Aimin,
Sun Yun etc. has separated a kind of bacterium from naturally inoculation in traditional Yangjiang fermented soybean fermentation process, and in laboratory level to bacterium
Fermentation condition studied, but in terms of do not have research.Compared with traditional Yangjiang fermented soybean production method,
It solves the problems, such as bitter and puckery flavor after Yangjiang fermented soybean, and the koji-making period shortened to 1.5-3 days from 5-7 days, reduces impurity and not
The pollution of good microorganism, product are relatively sanitary, be used directly for culinary art or following process, for save following process at
This and the good flavor taste of reservation have very big contribution.Currently, producing the method for Yangjiang fermented soybean not yet using vaccination ways
It appears in the newspapers.
Summary of the invention
The object of the present invention is to provide a kind of methods that inoculation strain prepares Yangjiang fermented soybean, with traditional Yangjiang fermented soybean
Production method is compared, and solves the problems, such as bitter and puckery flavor after Yangjiang fermented soybean, and the koji-making period shortened to 1.5-3 days from 5-7 days, reduces
The pollution of impurity and undesirable microorganism, product are relatively sanitary.
The purpose of the present invention is realized by technical solution once:
A kind of method that strain prepares Yangjiang fermented soybean, its step are as follows:
(1) semen sojae atricolor impregnates: removing impurity and the semen sojae atricolor cleaned up impregnates -4 hours 15 minutes, temperature is higher, impregnates
Time is shorter, and the ratio of semen sojae atricolor and water is in 100:80-120.
Preferably, semen sojae atricolor 100: water 90-100.
(2) semen sojae atricolor boiling: after semen sojae atricolor impregnates, in normal pressure (reaching 100 DEG C), minute-pressure (reaching 105-110 DEG C) or height
Under the conditions of pressing (115-121 DEG C), semen sojae atricolor is subjected to boiling to soft ripe without sandwich, but epidermis is not broken completely, then cooling discharge.
Preferably, it drains the water, be placed in normal pressure food steamer or steam room, on 100 DEG C of steam after vapour, boiling 45-60
Minute；
Preferably, soaked semen sojae atricolor is placed in pressure cooking tank or digester or continuous digesting apparatus, discharge
After cold air, it is warming up to 115 DEG C -121 DEG C；Heat preservation 10-15 minutes；
Preferably, it after semen sojae atricolor impregnates, is placed in pressure cooking tank or digester or continuous digesting apparatus, is discharged
After cold air, 105 DEG C -110 DEG C are warming up to, keeps the temperature 20-30 minutes；
Preferably, semen sojae atricolor and water are proportionally added into rotary presser cooker or digester, are discharged after cold air, are risen
Temperature keeps the temperature 30-40 minutes to 105 DEG C -110 DEG C；
Preferably, semen sojae atricolor and water are proportionally added into rotary presser cooker or digester, are discharged after cold air, are risen
Temperature keeps the temperature 20-30 minutes to 115 DEG C -121 DEG C；
(3) it is inoculated with koji-making: adding single or multiple strains by culture, koji-making 36-72 is small at a temperature of 25-35 DEG C
When, it allows semen sojae atricolor surface to cover with white hypha, gradually generates the typical spore for having various bacterium later and complete koji-making.
Preferably, the ripe semen sojae atricolor of boiling used air filtering air-cooled or let cool 20-45 DEG C naturally in air-conditioned room, according to
The aspergillus oryzae strain of the ratio inoculation 0.1-1.0% of dry beans, later in relative humidity 85-98%, 30-35 DEG C of constant temperature of environment
In, aerated koji making 44-60 hours；
Preferably, the ripe semen sojae atricolor of boiling used air filtering air-cooled or let cool 20-45 DEG C naturally in air-conditioned room, according to
The mucor strain of the ratio inoculation 0.2-1.0% of dry beans, later in relative humidity 85-98%, 22-28 DEG C of constant temperature of environment,
Aerated koji making 48-72 hours；
Preferably, the ripe semen sojae atricolor of boiling used air filtering air-cooled or let cool 20-45 DEG C naturally in air-conditioned room, according to
The head mold strain of the ratio inoculation 0.2-1.0% of dry beans, later in relative humidity 85-98%, 25-32 DEG C of constant temperature of environment,
Aerated koji making 48-72 hours；
(4) plus salt ferments: adding edible salt by the 15-30% of bent water content, is then placed within the containers such as food-grade bucket, tank
It is middle compacting and not squish beans, ferment 1-30 days and cured under the conditions of 20-45 DEG C.
Preferably, after the completion of koji-making, 45 DEG C of clean hot-airs is passed through and material are carried out air-dried, air-dry moisture 35%-
12%, add salt in proportion later；
Preferably, after the completion of koji-making, wash mould, the spore on surface and most of mycelia washed off, drained, later in proportion plus
Salt；
Preferably, after the completion of koji-making, according to bent water content, adding salt ratio is the 18-20% of moisture；
Preferably, after adding salt to mix tinning sealing, temperature is that 25-35 DEG C of constant temperature or natural temperature are placed 15-28 days；
Preferably, after adding salt to mix tinning sealing, temperature is that 37-42 DEG C of temperature of constant temperature is placed 5-10 days；
(5) dry after-ripening: the fermented soya bean after fermentation by heated-air drying, microwave drying or are dried to moisture 15-35%, close
It seals up for safekeeping and is put in food-grade bucket, tank, -1 year 7 days in bag.
Preferably, the fermented soya bean after fermentation are by clean heated-air drying；
Preferably, the fermented soya bean after fermentation pass through microwave drying；
Preferably, the fermented soya bean after fermentation dry naturally in glass sunlight house；
Preferably, moisture 15-30% after drying；
Preferably, the good airproof performances such as food-grade terrine, porcelain jar, vial, polybag, plastic barrel, stainless cylinder of steel are stored in
Container in；
Preferably, it is stored 2-12 months in 20-45 DEG C of constant temperature or natural temperature.
Above-mentioned strain or semen sojae atricolor do not indicate especially such as, can be commercially.
Compared with prior art, the present invention has the following advantages:
1, overall process sanitary control is good, and flavor and taste are controllable, solves traditional natural inoculation each batch and same
The inconsistent problem of the product special flavour mouthfeel of the different parts of one batch, reduces the bitter taste of Yangjiang fermented soybean and typical Yangjiang beans
The flavor of fermented soya beans, salted or other wise is stronger.
2, overall process sanitary control is good, and miscellaneous bacteria is easier to control, and it is exceeded to solve traditional natural inoculation undesirable microorganism
The problem of.
3, overall process standardization control breaches the limitation that the flavor of Yangjiang fermented soybean can only produce in Yangjiang.
4, the strain of inoculated and cultured, koji-making cycle time half.
Specific embodiment
The present invention is further described in detail by following embodiment, but the contents of the present invention are not limited to
In examples of implementation below.Technical solution or expression way belonging to the present invention are if not otherwise specified this field skill
Well known to art personnel；The bacterial strain or raw material, is routine.
Embodiment 1:
Make strain by oneself: aspergillus oryzae test tube species are inoculated into 1 liter of triangular flask (every bottle of 100 grams of dry wheat brans) wheat bran by sterilizing
Culture medium (aqueous 45-50% or so, hand pinch it is agglomerating have a little water droplet, similarly hereinafter) in, 3 one bottle of oeses, 35-37 DEG C culture, knot
It shakes up when block, light yellow green spores is covered with after 72 hours, complete the production of bottle kind；Same culture medium is long after expanding culture 72 hours
Full light yellow green spores, complete production strain production, and low temperature hot wind is dried for standby；
Semen sojae atricolor impregnates: 100 kilograms of semen sojae atricolor, after foreign bodies, tap water is rinsed three times, 150 kilograms of tap water every time；Semen sojae atricolor
Add 200 kilograms of drinking water to be impregnated, 32 DEG C of summer water temperature or so, impregnate 2.5 hours, beans is full, skin of beancurd is complete, after peeling
Bean cotyledon is without the white heart；
Semen sojae atricolor boiling: the semen sojae atricolor of swelling is placed in rice cooker, by every layer of 2 kilograms of dry beans, totally 50 layers, and after temperature reaches 98 DEG C
It steams 60 minutes afterwards；
Be inoculated with koji-making: natural spreading for cooling weighs 200 grams of self-control production strains to 35 DEG C, mixes；The semen sojae atricolor of mixing puts back to band
In foraminate steaming sieve, by every layer of 2 kilograms of dry beans, totally 25 layers of per car (50 layers of steaming sieve alternating floor put one layer of semen sojae atricolor song), totally two vehicle,
It is pushed between the moisturizing koji-making of 35 DEG C of constant temperature and carries out koji-making；Qu Yici is turned within 16 hours, Qu Yici is turned within 30 hours, turns within 40 hours song one
It is secondary, go out song within 48 hours；
Add salt to ferment: sampling is quickly divided into 43% in the detection Qushui River, and totally 167 kilograms of songs, weigh 16 kilograms of edible salts, stainless
It is mixed 10 minutes in steel great Chi with song；It is distributed into 6 25 liters ceramic jars, compacting adds 200 grams of cover salt, with four layers of plastics
Cloth sealing, adds ceramic cover to push down, spontaneous fermentation；
Dry after-ripening: taking out after 28 days, and jar is dried, and fermented soya bean, which are set, shines system in food grade plastic disk, shines within 4 hours or so
It is dry, sampling Detection moisture 27%；Put back in original fermentation jar, seal, indoor natural storage opened altar after 3 months, out at
Product.Finished product has typical Yangjiang fermented soybean flavor, salty fresh agreeable to the taste, substantially without bitter aftertaste.
Embodiment 2
In addition to following steps, other steps are same as Example 1:
Semen sojae atricolor boiling: 2 tons of semen sojae atricolor of swelling are placed in 5 cubes of NK tank, and steam heating is discharged after cold water cold air,
118 DEG C are warming up to, pressure maintaining 10 minutes, is then vented, is cooling, discharging；
Inoculation koji-making: tunnel type air-cooling machine it is air-cooled to 45 DEG C hereinafter, spiral inoculation device uniformly access make by oneself production strain,
It mixes；The semen sojae atricolor of mixing is sent to bent room using belt conveyor, carries out koji-making through heavy layer ventilation, temperature automatically controlled control is wet, artificial to combine
Yeast machine turns over song, and vacuum goes out song when material spore is more within about 44 hours.
Embodiment 3
In addition to following steps, other steps are same as Example 2:
Outsourcing Pure cultured spawn.
Be inoculated with koji-making: tunnel type air-cooling machine is air-cooled to 45 DEG C hereinafter, spiral inoculation device uniformly accesses outsourcing Pure cultured spawn,
It mixes；The semen sojae atricolor of mixing is sent to koji making disc machine using belt conveyor, carries out koji-making through heavy layer ventilation, temperature automatically controlled control is wet and turns over
Song, automatic song out.
Claims (1)
1. a kind of preparation method of Yangjiang fermented soybean, steps are as follows:
(1) semen sojae atricolor impregnates: removing impurity and the semen sojae atricolor cleaned up impregnates -4 hours 15 minutes, temperature is higher, soaking time
Shorter, the ratio of semen sojae atricolor and water is in 100:80-120；
(2) semen sojae atricolor boiling: in normal pressure, under minute-pressure or condition of high voltage, completely not by semen sojae atricolor progress boiling to soft ripe but epidermis
It is broken；
(3) it is inoculated with koji-making: adding single or multiple strains by culture, koji-making 36-72 hours at a temperature of 25-35 DEG C,
It allows semen sojae atricolor surface to cover with white hypha, gradually generates the typical spore for having various bacterium later and complete koji-making；
(4) plus salt fermentation: adding edible salt by the 15-30% of bent water content, be then placed within food-grade bucket, compacting is (no in tank
Squish beans), it ferments 1-30 days and is cured under the conditions of 20-45 DEG C；
(5) dry after-ripening: heated-air drying, microwave drying are dried to moisture 15-35%, sealing deposit in food-grade bucket, tank,
- 1 year 7 days in bag；
The strain aspergillus is aspergillus oryzae, aspergillus niger, Aspergillus sojae, and Mucor is graceful Mucor, Mucor wutungkiao, total shape hair
Mould, Zygosaccharomyces rouxii, head mold are Rhizopus oryzae.
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| CN201811061449.3A CN109090484A (en) | 2018-09-12 | 2018-09-12 | A kind of preparation method of Yangjiang fermented soybean |
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| CN201811061449.3A CN109090484A (en) | 2018-09-12 | 2018-09-12 | A kind of preparation method of Yangjiang fermented soybean |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810733A (en) * | 2019-11-27 | 2020-02-21 | 周伟光 | Process for preparing Yangjiang fermented soya beans by pure aspergillus oryzae fermentation |
| CN111642700A (en) * | 2020-06-19 | 2020-09-11 | 四川欧润食品有限公司 | Biological fermentation process of flavored bean product |
| CN113796496A (en) * | 2021-07-29 | 2021-12-17 | 广东美味鲜调味食品有限公司 | Method for making Cantonese black beans |
| CN115736190A (en) * | 2022-11-18 | 2023-03-07 | 四川省郫县豆瓣股份有限公司 | Method and device for automatically processing fermented soya beans, electronic equipment and storage medium |
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| CN103404831A (en) * | 2013-07-02 | 2013-11-27 | 杨富民 | Industrialized and standardized production method of lobster sauce |
| CN104824578A (en) * | 2015-05-25 | 2015-08-12 | 江西师范大学 | Preparation method for cellar bottom soy sauce by taking black soya beans as raw material |
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Patent Citations (2)
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| CN103404831A (en) * | 2013-07-02 | 2013-11-27 | 杨富民 | Industrialized and standardized production method of lobster sauce |
| CN104824578A (en) * | 2015-05-25 | 2015-08-12 | 江西师范大学 | Preparation method for cellar bottom soy sauce by taking black soya beans as raw material |
Non-Patent Citations (1)
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| 叶慧兰等: "阳江豆豉菌种的筛选及前发酵工艺条件优化", 《食品科学》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810733A (en) * | 2019-11-27 | 2020-02-21 | 周伟光 | Process for preparing Yangjiang fermented soya beans by pure aspergillus oryzae fermentation |
| CN111642700A (en) * | 2020-06-19 | 2020-09-11 | 四川欧润食品有限公司 | Biological fermentation process of flavored bean product |
| CN113796496A (en) * | 2021-07-29 | 2021-12-17 | 广东美味鲜调味食品有限公司 | Method for making Cantonese black beans |
| CN113796496B (en) * | 2021-07-29 | 2024-04-12 | 广东美味鲜调味食品有限公司 | Method for manufacturing guang type fermented soya beans |
| CN115736190A (en) * | 2022-11-18 | 2023-03-07 | 四川省郫县豆瓣股份有限公司 | Method and device for automatically processing fermented soya beans, electronic equipment and storage medium |
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Application publication date: 20181228 |