CN110169539A - A method of preparing soya bean, semen sojae atricolor mixing fermented soya bean - Google Patents

A method of preparing soya bean, semen sojae atricolor mixing fermented soya bean Download PDF

Info

Publication number
CN110169539A
CN110169539A CN201910460721.3A CN201910460721A CN110169539A CN 110169539 A CN110169539 A CN 110169539A CN 201910460721 A CN201910460721 A CN 201910460721A CN 110169539 A CN110169539 A CN 110169539A
Authority
CN
China
Prior art keywords
soya bean
preparation
fermentation
koji
fermented soya
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201910460721.3A
Other languages
Chinese (zh)
Inventor
张佳宁
余玲
廖柯
安天星
王丽蓉
唐洋
陈灏嵚
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Chengdu Taihefang Brewing Co Ltd
Original Assignee
Chengdu Taihefang Brewing Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Chengdu Taihefang Brewing Co Ltd filed Critical Chengdu Taihefang Brewing Co Ltd
Priority to CN201910460721.3A priority Critical patent/CN110169539A/en
Publication of CN110169539A publication Critical patent/CN110169539A/en
Pending legal-status Critical Current

Links

Classifications

    • 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

Abstract

The present invention relates to food fermentation engineering field more particularly to a kind of methods for preparing soya bean, semen sojae atricolor mixing fermented soya bean.The present invention is mixed according to a certain percentage with soya bean and semen sojae atricolor, is raw material, is impregnated, after boiling, and Mucor and aspergillus oryzae crude enzyme preparation are accessed, and novel soya bean, semen sojae atricolor mixing fermented soya bean is prepared in fermentation.The present invention compares traditional soybean fermented soya bean, has more preferably appearance and flavor, is more liked by people.

Description

A method of preparing soya bean, semen sojae atricolor mixing fermented soya bean
Technical field
The present invention relates to food fermentation engineering field more particularly to a kind of methods for preparing soya bean, semen sojae atricolor mixing fermented soya bean.
Background technique
Fermented soya bean are the fermented bean products seasonings of Chinese tradition characteristic, usually using soya bean or semen sojae atricolor as primary raw material, are utilized Mucor or aspergillus oryzae decomposing soya-bean protein matter, ferment, and have flavour.
However a hundred flowers blossom in seasoning market at present, some seasonings with the flavor being never existed before are often By liking for young man, to generate considerable commercial value.And fermented soya bean are as a kind of Tradition condiment, to preparation method It improves, is expected to obtain the fermented soya bean of new unique flavor.
Summary of the invention
The purpose of the present invention is to provide a kind of new fermented soya bean preparation methods.
Technical solution of the present invention includes:
A kind of preparation method of fermented soya bean, it is raw material that it, which is using soya bean and semen sojae atricolor, using Mucor and aspergillus oryzae as strain fermentation The method for preparing fermented soya bean.
Foregoing preparation method, this method are first inoculation Mucor fermentations, inoculate aspergillus oryzae and continue to ferment.
Foregoing preparation method, includes the following steps:
1) koji prepares: taking wheat flour and commercially available mucor strain to mix to obtain koji, so that Mucor spore amount in every kg koji It is 105~106It is a；
2) steaming: taking soya bean and semen sojae atricolor, presses (5.5~6.5): the mixing of 4 mass ratioes, after impregnating 1~1.5 hour, steaming 1.5~ 3 hours, obtain clinker；Preferably, the mass ratio of soya bean and semen sojae atricolor is 6: 4.
3) connect song: clinker be cooled to 20~28 DEG C, inoculation step (1) described koji, koji amount account for clinker 2 ‰~ 6‰(kg/kg)；
4) koji-making: going in fermentation vat, at a temperature of suitable Mucor grows, is left to ferment 25~30h, beats rough then quiet 42~45h of fermentation is set, song is obtained into；
5) mixed song and turn over song: using aspergillus oryzae crude enzyme preparation, saline solution mixed song, sealing stands 1~3 hour；Song is turned again Material, during which leaching add the edible alcohol that volume fraction is 40%~60% or alcohol content comparable white wine therewith；Fermented soya bean unstrained spirits is obtained, Moisture content 30~38% (g/g), salt content 10~13% (g/g)；
6) it ferments: the fermentation of fermented soya bean unstrained spirits, until ammonia-nitrogen content >=0.2g/100g, moisture content≤50% (g/g)；
Step 4) is described to beat rough refer to: the material that part is located at fermentation bottom of pond portion being routed up to top, claps and dissipates；
The preparation method of aspergillus oryzae crude enzyme preparation in step 5) is:
Raw Materials Rice powder is with new fresh bean dreg by weight 1: (0.5~1) mixes, and makes mixed raw material moisture weight percent Than being 45%~50%, it is inoculated with aspergillus oryzae by 3 ‰~the 5 ‰ of dry raw material weight, 32~35 DEG C are cultivated 21~27 hours, then not It is dried to obtain under the conditions of more than 45 DEG C；
The additive amount of aspergillus oryzae crude enzyme preparation is 0.5~1.5% (kg/kg) of material amount in step 5)；
The amount of the edible alcohol or white wine that add in step 5) is 1~3L/ tons of materials.
Preparation method as the aforementioned, step 2) the steaming time are 2h, and/or, which further includes bored rice steamer 10 minutes ~1 hour.
Preparation method as the aforementioned, the bored rice steamer time are 30 minutes.
Preparation method as the aforementioned, in step 4): the temperature of standing for fermentation is 22~28 DEG C for the first time；And/or second The temperature of standing for fermentation is 20~28 DEG C；And/or beating the temperature in rough stage is 28~30 DEG C.
Preparation method as the aforementioned, the step 5) time of repose are 2 hours.
Preparation method as the aforementioned, what leaching added during step 5) turns material is 50 degree of white wine.
Preparation method as the aforementioned, the additive amount of aspergillus oryzae crude enzyme preparation is the 1% of material amount in step 5).
Preparation method as the aforementioned, the fermentation time of step 6) are 6 months or more.
The fermented soya bean that aforementioned either method is prepared.
The invention has the following beneficial effects:
The present invention provides a kind of novel fermented soya bean, it is by Mucor and the soya bean of aspergillus oryzae co-fermentation, semen sojae atricolor mixing beans Fermented soya beans, salted or other wise has distinctive Mucor fragrance, free from extraneous odour (ammonia taste, tart flavour etc.)；Mycelia is plentiful, is in faint yellow or canescence, and fermented soya bean are loose It is tack-free.
Fermented soya bean of the invention compare traditional fermented soya bean, are more liked by people.
Obviously, above content according to the present invention is not being departed from according to the ordinary technical knowledge and customary means of this field Under the premise of the above-mentioned basic fundamental thought of the present invention, the modification, replacement or change of other diversified forms can also be made.
Above content of the invention is described in further detail again below by way of specific embodiment.But it should not be by this The range for being interpreted as the above-mentioned theme of the present invention is only limitted to example below.All technologies realized based on above content of the present invention are equal Belong to the scope of the present invention.
Specific embodiment
The preparation method of the fermented soya bean of the present invention of embodiment 1
Fermented soya bean preparation method of the invention comprises the technical steps that:
(1) koji prepares: taking wheat flour and commercially available mucor strain to mix to obtain koji, so that Mucor spore amount in every kg koji It is 105It is a；
(2) impregnate: take soya bean and semen sojae atricolor, by 6: 4 mass ratioes mix, cleaning, by hose feeding steaming rice steamer in, open into Water valve closes inlet valve and starts to count, be standing and soaking after water reaches prescribed limit.The clear water water surface away from rice steamer along 5~ 15cm, soaking time 1~1.5 hour.
(3) steaming: soaking water in rice steamer is drained rapidly, closes false bottom outlet valve, with palm fibre pad and drop cloth by soya bean in rice steamer, black Beans surface and Zeng Kou sealing, open steam valve, while starting exhaust fan and starting timing boiling.It is required that capping closed seamless gap.It steams Expect time 2 h.0.5 hour bored rice steamer time.
(4) cooling inoculation is bent: clinker in rice steamer being transferred on tedding table, while collecting heap after the clinker bat on table top is dissipated Code stands 20~28 DEG C of airing inoculation temperature, stacking height < 50cm to tedding table side.The koji got ready is equably spread In the surface of clinker code heap, by clinker and koji uniform mixing.Inoculative proportion 3.5 ‰ (kg/kg).
(5) koji-making:
Clinker will be inoculated with and translated into koji bed, be equably bulldozed, thickness of feed layer 40cm, and steam pipe coil is carried out according to bent temperature and is added The operation such as temperature or circulated air loop temperature-control, to ensure the balance and stabilization of Qu Wen.This step is divided into 3 stages:
The koji-making first stage: standing for fermentation, 22~28 DEG C of temperature, 5 DEG C of material temperature difference <, 25~30h of period；
Beat the rough stage: the wide material in about 0.5 meter of koji bed one end, which is shoveled with stainless steel shovel to koji bed middle part surface, (must see Bottom), material is turned over into behaviour's bat with stainless steel shovel since the gap shoveled out and is dissipated, the other end until koji bed is progressively advanced；This rank Duan Wendu is 28~30 DEG C, it is desirable that material rolls into a ball diameter 5cm or less；
Koji-making second stage: standing for fermentation, 20~28 DEG C of temperature, 5 DEG C of material temperature difference <, 42~45h of period；It obtains into song, It is required that at the Qushui River point 22~30%.
(6) mixed song and song is turned over:
(additive amount is at 1% bent (kg/ to the Cheng Qu that the aspergillus oryzae crude enzyme preparation made addition has been made Kg)), saline solution is added, is stirred, is handled smooth；Leaching surface is poured with aforementioned salt water again, plastic film seal stands 2h.
Plastic foil is raised, sufficiently turns material, leaching plus 50 degree of white wine (leaching dosage are as follows: 1-3L/ tons of materials) are in material Surface, then turn primary.Obtain fermented soya bean unstrained spirits.
It is required that fermented soya bean unstrained spirits moisture 30~38% (g/g)；Salt 10~13% (g/g).
The preparation method of aforementioned aspergillus oryzae crude enzyme preparation is the same as application No. is the " compound of 200610022087.8 patent notes Enzyme preparation and preparation method thereof " generally includes the following steps:
Raw Materials Rice powder is with new fresh bean dreg by weight 1: (0.5~1) mixes, and makes mixed raw material moisture weight percent Than being 45%~50%, it is inoculated with aspergillus oryzae by 3 ‰~the 5 ‰ of dry raw material weight, 32~35 DEG C are cultivated 21~27 hours, then not It is dried to obtain under the conditions of more than 45 DEG C.
(7) it ferments: will be overturned in fermentation vat from the fermented soya bean unstrained spirits transported between mixed song by case.First by fermented soya bean unstrained spirits surface in pond It handles smooth, jams on consolidation, plastic film in covering, standing sedimentation.Standing for fermentation, fermentation period 6 months or more；Detect ammonia nitrogen Fermentation ends when >=0.2g/100g, moisture≤50% (8-10 months).
The flavor and appearance of gained fermented soya bean finished product are good, specifically:
Flavor: distinctive Mucor fragrance, free from extraneous odour (ammonia taste, tart flavour etc.).
Overall appearance: mycelia is plentiful, is in faint yellow or canescence, and fermented soya bean are loose tack-free.
The preparation method of the fermented soya bean of the present invention of embodiment 2
Fermented soya bean preparation method of the invention comprises the technical steps that:
(1) koji prepares: taking wheat flour and commercially available mucor strain to mix to obtain koji, so that Mucor spore amount in every kg koji It is 5 × 105It is a；
(2) it impregnates: taking soya bean and semen sojae atricolor, mixed by 6.5: 4 mass ratioes, cleaning is sent into steaming rice steamer by hose, is opened Inlet valve closes inlet valve and starts to count, be standing and soaking after water reaches prescribed limit.The clear water water surface away from rice steamer along 5~ 15cm, soaking time 1~1.5 hour.
(3) steaming: soaking water in rice steamer is drained rapidly, closes false bottom outlet valve, with palm fibre pad and drop cloth by soya bean in rice steamer, black Beans surface and Zeng Kou sealing, open steam valve, while starting exhaust fan and starting timing boiling.It is required that capping closed seamless gap.It steams The material time 1.5 hours.10 minutes bored rice steamer time.
(4) cooling inoculation is bent: clinker in rice steamer being transferred on tedding table, while collecting heap after the clinker bat on table top is dissipated Code stands 20~28 DEG C of airing inoculation temperature, stacking height < 50cm to tedding table side.The koji got ready is equably spread In the surface of clinker code heap, by clinker and koji uniform mixing.Inoculative proportion 6 ‰ (kg/kg).
(5) koji-making:
Clinker will be inoculated with and translated into koji bed, be equably bulldozed, thickness of feed layer 30cm, and steam pipe coil is carried out according to bent temperature and is added The operation such as temperature or circulated air loop temperature-control, to ensure the balance and stabilization of Qu Wen.This step is divided into 3 stages:
The koji-making first stage: standing for fermentation, 22~28 DEG C of temperature, 5 DEG C of material temperature difference <, 25~30h of period；
Beat the rough stage: the wide material in about 0.5 meter of koji bed one end, which is shoveled with stainless steel shovel to koji bed middle part surface, (must see Bottom), material is turned over into behaviour's bat with stainless steel shovel since the gap shoveled out and is dissipated, the other end until koji bed is progressively advanced；This rank Duan Wendu is 28~30 DEG C, it is desirable that material rolls into a ball diameter 5cm or less；
Koji-making second stage: standing for fermentation, 20~28 DEG C of temperature, 5 DEG C of material temperature difference <, 42~45h of period；It obtains into song, It is required that at the Qushui River point 22~30%.
(6) mixed song and song is turned over:
(additive amount is at 1.5% bent (kg/ to the Cheng Qu that the aspergillus oryzae crude enzyme preparation made addition has been made Kg)), saline solution is added, is stirred, is handled smooth；Leaching surface is poured with aforementioned salt water again, plastic film seal stands 3h.
Plastic foil is raised, edible alcohol (the leaching dosage are as follows: 3L/ tons bent of material, leaching plus volume fraction 40% is sufficiently turned Material) in material surface, then turn primary.Obtain fermented soya bean unstrained spirits.
It is required that fermented soya bean unstrained spirits moisture 30~38% (g/g)；Salt 10~13% (g/g).
The preparation method is the same as that of Example 1 for aforementioned aspergillus oryzae crude enzyme preparation.
(7) it ferments: will be overturned in fermentation vat from the fermented soya bean unstrained spirits transported between mixed song by case.First by fermented soya bean unstrained spirits surface in pond It handles smooth, jams on consolidation, plastic film in covering, standing sedimentation.Standing for fermentation, fermentation period 6 months or more；Detect ammonia nitrogen Fermentation ends when >=0.2g/100g, moisture≤50% (8-10 months).
The flavor and appearance of gained fermented soya bean finished product are good, specifically:
Flavor: distinctive Mucor fragrance, free from extraneous odour (ammonia taste, tart flavour etc.).
Overall appearance: mycelia is plentiful, is in faint yellow or canescence, and fermented soya bean are loose tack-free.
The preparation method of the fermented soya bean of the present invention of embodiment 3
Fermented soya bean preparation method of the invention comprises the technical steps that:
(1) koji prepares: taking wheat flour and commercially available mucor strain to mix to obtain koji, so that Mucor spore amount in every kg koji It is 106It is a；
(2) it impregnates: taking soya bean and semen sojae atricolor, mixed by 5.5: 4 mass ratioes, cleaning is sent into steaming rice steamer by hose, is opened Inlet valve closes inlet valve and starts to count, be standing and soaking after water reaches prescribed limit.The clear water water surface away from rice steamer along 5~ 15cm, soaking time 1~1.5 hour.
(3) steaming: soaking water in rice steamer is drained rapidly, closes false bottom outlet valve, with palm fibre pad and drop cloth by soya bean in rice steamer, black Beans surface and Zeng Kou sealing, open steam valve, while starting exhaust fan and starting timing boiling.It is required that capping closed seamless gap.It steams The material time 3 hours.1 hour bored rice steamer time.
(4) cooling inoculation is bent: clinker in rice steamer being transferred on tedding table, while collecting heap after the clinker bat on table top is dissipated Code stands 20~28 DEG C of airing inoculation temperature, stacking height < 50cm to tedding table side.The koji got ready is equably spread In the surface of clinker code heap, by clinker and koji uniform mixing.Inoculative proportion 2 ‰ (kg/kg).
(5) koji-making:
Clinker will be inoculated with and translated into koji bed, be equably bulldozed, thickness of feed layer 50cm, and steam pipe coil is carried out according to bent temperature and is added The operation such as temperature or circulated air loop temperature-control, to ensure the balance and stabilization of Qu Wen.This step is divided into 3 stages:
The koji-making first stage: standing for fermentation, 22~28 DEG C of temperature, 5 DEG C of material temperature difference <, 25~30h of period；
Beat the rough stage: the wide material in about 0.5 meter of koji bed one end, which is shoveled with stainless steel shovel to koji bed middle part surface, (must see Bottom), material is turned over into behaviour's bat with stainless steel shovel since the gap shoveled out and is dissipated, the other end until koji bed is progressively advanced；This rank Duan Wendu is 28~30 DEG C, it is desirable that material rolls into a ball diameter 5cm or less；
Koji-making second stage: standing for fermentation, 20~28 DEG C of temperature, 5 DEG C of material temperature difference <, 42~45h of period；It obtains into song, It is required that at the Qushui River point 22~30%.
(6) mixed song and song is turned over:
(additive amount is at 0.5% bent (kg/ to the Cheng Qu that the aspergillus oryzae crude enzyme preparation made addition has been made Kg)), saline solution is added, is stirred, is handled smooth；Leaching surface is poured with aforementioned salt water again, plastic film seal stands 3h.
Plastic foil is raised, edible alcohol (the leaching dosage are as follows: 1L/ tons bent of material, leaching plus volume fraction 60% is sufficiently turned Material) in material surface, then turn primary.Obtain fermented soya bean unstrained spirits.
It is required that fermented soya bean unstrained spirits moisture 30~38% (g/g)；Salt 10~13% (g/g).
The preparation method is the same as that of Example 1 for aforementioned aspergillus oryzae crude enzyme preparation.
(7) it ferments: will be overturned in fermentation vat from the fermented soya bean unstrained spirits transported between mixed song by case.First by fermented soya bean unstrained spirits surface in pond It handles smooth, jams on consolidation, plastic film in covering, standing sedimentation.Standing for fermentation, fermentation period 6 months or more；Detect ammonia nitrogen Fermentation ends when >=0.2g/100g, moisture≤50% (8-10 months).
The flavor and appearance of gained fermented soya bean finished product are good, specifically:
Flavor: distinctive Mucor fragrance, free from extraneous odour (ammonia taste, tart flavour etc.).
Overall appearance: mycelia is plentiful, is in faint yellow or canescence, and fermented soya bean are loose tack-free.
The flavor of several fermented soya bean of comparative example, appearance compare
1. comparative approach
2.1 reference subject
Sample A: the fermented soya bean of embodiment 1；Sample B: the fermented soya bean of embodiment 2；Sample C: commercially available Yongchuan fermented soya bean (4 yuan/jin, 5kg/ bags)；Sample D: the addition of aspergillus oryzae crude enzyme preparation, obtained fermented soya bean are omitted in the method based on embodiment 1；Sample E: Based on the method for embodiment 1, soya bean is adjusted, the mass ratio of semen sojae atricolor is 3: 7, obtained fermented soya bean.
2.2 flavors compare
198 subjects are randomly selected, are just first put on an eyeshade before seeing sample A~E, then foretaste the beans of each sample Fermented soya beans, salted or other wise selects the best sample of flavor.It gargles before foretasting every time, foretastes different sample midfeathers 5 minutes.
2.3 appearances compare
In order to avoid foretasting the influence to appearance impression, in addition inventor randomly selects 122 subjects, observes sample A ~E simultaneously directly tells field test establishment officer which sample appearance is more preferable, more makes one to generate appetite.
3. comparison result
Flavor relatively in: 70 people think that sample A is best, and 61 people think that sample B is best, and 10 people think that sample C is best, 15 people Think that sample D is best, 42 people think that sample E is best.
Appearance relatively in: have 35 people indicate sample A appearance it is more preferable, make one more have appetite；There are 36 people to indicate sample B appearance more It is good；11 people indicate that sample C appearance is more preferable；25 people indicate that sample D appearance is more preferable；15 people indicate that sample E appearance is more preferable.
To sum up, soya bean of the invention, semen sojae atricolor mixing fermented soya bean have good appearance and flavor, are favored by people.

Claims (10)

1. a kind of preparation method of fermented soya bean, which is characterized in that it is raw material that it, which is using soya bean and semen sojae atricolor, is with Mucor and aspergillus oryzae The method that strain fermentation prepares fermented soya bean.
2. preparation method as described in claim 1, which is characterized in that this method is first inoculation Mucor fermentation, inoculates meter Qu It is mould to continue to ferment.
3. preparation method as claimed in claim 2, which comprises the steps of:
1) koji prepares: taking wheat flour and commercially available mucor strain to mix to obtain koji, so that Mucor spore amount is 10 in every kg koji5 ~106It is a；
2) steaming: taking soya bean and semen sojae atricolor, presses (5.5~6.5): after impregnating 1~1.5 hour, it is small to steam 1.5~3 for the mixing of 4 mass ratioes When, obtain clinker；
3) it connects song: clinker being cooled to 20~28 DEG C, inoculation step (1) described koji, koji amount accounts for 2 ‰~the 6 ‰ of clinker (kg/kg)；
4) koji-making: going in fermentation vat, be suitable for Mucor growth at a temperature of, be left to ferment 25~30h, beat rough, then stand hair 42~45h of ferment, obtains into song；
5) mixed song and turn over song: using aspergillus oryzae crude enzyme preparation, saline solution mixed song, sealing stands 1~3 hour；Material is turned again, Period leaching adds the edible alcohol that volume fraction is 40%~60% or alcohol content comparable white wine therewith；Obtain fermented soya bean unstrained spirits, water Divide content 30~38% (g/g), salt content 10~13% (g/g)；
6) it ferments: the fermentation of fermented soya bean unstrained spirits, until ammonia-nitrogen content >=0.2g/100g, moisture content≤50% (g/g)；
Step 4) is described to beat rough refer to: the material that part is located at fermentation bottom of pond portion being routed up to top, claps and dissipates；
The preparation method of aspergillus oryzae crude enzyme preparation in step 5) is:
Raw Materials Rice powder is with new fresh bean dreg by weight 1: (0.5~1) mixes, and makes mixed raw material moisture weight percent 45%~50%, it is inoculated with aspergillus oryzae by 3 ‰~the 5 ‰ of dry raw material weight, 32~35 DEG C are cultivated 21~27 hours, then are being no more than It is dried to obtain under the conditions of 45 DEG C；
The additive amount of aspergillus oryzae crude enzyme preparation is 0.5~1.5% (kg/kg) of material amount in step 5)；
The amount of the edible alcohol or white wine that add in step 5) is 1~3L/ tons of materials.
4. preparation method as claimed in claim 3, which is characterized in that step 2) the steaming time is 2h；
And/or the step further includes bored rice steamer 10 minutes~1 hour, it is preferable that the bored rice steamer time is 30 minutes.
5. preparation method as claimed in claim 3, which is characterized in that in step 4): the temperature of standing for fermentation is 22 for the first time ~28 DEG C；And/or the temperature of second of standing for fermentation is 20~28 DEG C；And/or beating the temperature in rough stage is 28~30 DEG C.
6. preparation method as claimed in claim 3, which is characterized in that the step 5) time of repose is 2 hours；
And/or step 5) turn material during leaching plus be 50 degree of white wine.
7. preparation method as claimed in claim 3, which is characterized in that the additive amount of aspergillus oryzae crude enzyme preparation is song in step 5) The 1% of doses.
8. preparation method as claimed in claim 3, which is characterized in that the fermentation time of step 6) is 6 months or more.
9. preparation method as claimed in claim 3, which is characterized in that the mass ratio of soya bean and semen sojae atricolor is 6: 4 in step 2).
10. the fermented soya bean that any the method for claim 1~9 is prepared.
CN201910460721.3A 2019-05-29 2019-05-29 A method of preparing soya bean, semen sojae atricolor mixing fermented soya bean Pending CN110169539A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201910460721.3A CN110169539A (en) 2019-05-29 2019-05-29 A method of preparing soya bean, semen sojae atricolor mixing fermented soya bean

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201910460721.3A CN110169539A (en) 2019-05-29 2019-05-29 A method of preparing soya bean, semen sojae atricolor mixing fermented soya bean

Publications (1)

Publication Number Publication Date
CN110169539A true CN110169539A (en) 2019-08-27

Family

ID=67696727

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201910460721.3A Pending CN110169539A (en) 2019-05-29 2019-05-29 A method of preparing soya bean, semen sojae atricolor mixing fermented soya bean

Country Status (1)

Country Link
CN (1) CN110169539A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111657438A (en) * 2020-06-24 2020-09-15 四川千洪食品有限公司 Fermentation method of fermented soya beans for common cold dish bottom material
CN112175793A (en) * 2020-09-04 2021-01-05 广东百家鲜食品科技有限公司 Production equipment and technology of polypeptide-reinforced fermented soya beans
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

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1935993A (en) * 2006-10-20 2007-03-28 成都市大王酿造食品有限公司 Compound enzyme preparation, and its preparing method and use
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

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1935993A (en) * 2006-10-20 2007-03-28 成都市大王酿造食品有限公司 Compound enzyme preparation, and its preparing method and use
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

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111657438A (en) * 2020-06-24 2020-09-15 四川千洪食品有限公司 Fermentation method of fermented soya beans for common cold dish bottom material
CN112175793A (en) * 2020-09-04 2021-01-05 广东百家鲜食品科技有限公司 Production equipment and technology of polypeptide-reinforced fermented soya beans
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

Similar Documents

Publication Publication Date Title
CN103666993B (en) Tea leaf fermentation liquor and method for making
CN102687845B (en) Flavor-enhanced kidney bean sauce and brewing method thereof
CN104479958B (en) Chinese yeast saccharification daqu fermentation white spirit process
CN110169539A (en) A method of preparing soya bean, semen sojae atricolor mixing fermented soya bean
CN109306311A (en) A kind of burnt odor more grain Multiple-flavor liquor brewing production process outstanding
CN103865711B (en) The yellow rice wine that hyperbolic combined ferment is produced and production technique thereof
CN104187580A (en) Thick broad-bean sauce and preparation method thereof
CN107927709A (en) A kind of method of dregs of beans koji-making brewing high fresh sauce oil with puffing with superheated steam
CN104222353A (en) Fuzhuan tea fragrance improving technology
CN104705621A (en) Ingredient-added seasoning soybean sauce and preparation method thereof
CN109022230A (en) A kind of hyperbolic zymotechnique of white wine
CN109329871A (en) A kind of method that expanded soybean makes soy sauce
CN107022467A (en) A kind of brewing method of high Free amino acid vinegar
CN103689526B (en) A kind of soy sauce
CN110169538A (en) A method of preparing soya bean, semen sojae atricolor, pea mixing fermented soya bean
CN108740792A (en) A kind of less salt fermented soya bean and preparation method thereof
CN108060045A (en) Fructus amomi fermented distilled liquor and preparation method
CN107232500A (en) A kind of dry fermented soya bean and preparation method thereof
CN110169540A (en) A method of preparing pea fermented soya bean
CN109527510A (en) A kind of five grain soy sauce of composite fermentation
KR100198094B1 (en) Preparation of apple-containing red pepper paste
CN110093226A (en) A kind of production technology of highland barley blending liquor
CN109793196A (en) A kind of spice zymotechnique
CN107173783A (en) A kind of bechamel brewage process
CN107373347A (en) A kind of processing method for improving red bean noodles boiling fastness

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20190827

RJ01 Rejection of invention patent application after publication