CN110169542B - Constant-temperature fermentation process for fermented soya beans production - Google Patents
Constant-temperature fermentation process for fermented soya beans production Download PDFInfo
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- CN110169542B CN110169542B CN201910602044.4A CN201910602044A CN110169542B CN 110169542 B CN110169542 B CN 110169542B CN 201910602044 A CN201910602044 A CN 201910602044A CN 110169542 B CN110169542 B CN 110169542B
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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
- 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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- Health & Medical Sciences (AREA)
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Abstract
The invention discloses a constant-temperature fermentation process for fermented soya bean production, which comprises the following steps: the method comprises the following steps of fermentation environment configuration, fermented soya beans placement, environment sealing, temperature difference adjustment and fermentation, wherein hot air or water molecules generated in the tank body are circulated above a hanging box under a relatively sealed environment to fill the tank body, so that the temperature of the upper part of the tank body and the temperature of the lower part of the tank body tend to be smaller; the problems that sampling is difficult to perform and the acidity in the fermentation tank is difficult to control due to low acidity adjustment efficiency in the conventional fermentation process are solved.
Description
Technical Field
The invention relates to fermented soybean fermentation, in particular to a constant-temperature fermentation process for fermented soybean production.
Background
Fermented soya beans are the fermented bean product condiment, and regard black soya bean, soya bean as the main material, utilize mucor, Aspergillus or function decomposition soybean protein of bacterial protease, through adding salt, adding wine, drying, etc. method, inhibit the vitality of enzyme, delay the fermentation process, and then make the fermented soya beans with special flavor.
During the fermented soybean fermentation, the processed fermented soybean material is put into a material tank for compaction, is placed in a constant temperature chamber at 28-32 ℃ for heat preservation and fermentation, and is regularly observed and sampled during the fermentation process; the existing fermentation tank is not easy to sample, and the acidity regulation efficiency is lower, so that the acidity in the fermentation tank is not easy to control.
Disclosure of Invention
The invention aims to provide a constant-temperature fermentation process for fermented soya bean production, which is expected to solve the problems that the existing fermentation process is difficult to sample, the acidity regulation efficiency is low, and the acidity in a fermentation tank is also difficult to control.
In order to solve the technical problems, the invention adopts the following technical scheme:
a constant temperature fermentation process for fermented soya bean production comprises the following steps: preparing a fermentation environment, adjusting the temperature in a tank body of a constant-temperature fermentation device, injecting a preparation liquid into the tank body, and controlling the temperature of the preparation liquid through a heating part in the tank body to volatilize the preparation liquid in the tank body;
placing fermented soya beans, namely placing the fermented soya beans into a constant-temperature fermentation device, wherein a hanging box is arranged in the middle of the constant-temperature fermentation device, the hanging box is not immersed into the tank body to prepare liquid, the upper end of the hanging box is opened, the fermented soya beans are placed into the hanging box through the opening, and the hanging box is used for storing the fermented soya beans;
the environment is sealed, the tank body is covered by the tank cover, so that the interior of the tank body is relatively sealed;
adjusting the temperature difference, and circulating hot gas or preparation liquid molecules generated in the tank body to the upper part of the hanging box under a relatively sealed environment to fill the tank body, so that the error between the temperature of the upper part of the tank body and the temperature of the lower part of the tank body tends to be smaller;
fermenting, keeping fermentation temperature, standing, performing spot inspection for 3 days, and checking physical and chemical indexes of semen Sojae Preparatum for 15 days to obtain flavored semen Sojae Preparatum.
Preferably, in the fermentation environment configuration, the temperature of the configuration liquid is controlled by partitioning through a heat dissipation plate, two independent chambers are formed in the tank body, the configuration liquid is stored in the upper portion of the heat dissipation plate, the heat conducting medium is stored in the lower portion of the heat dissipation plate, the temperature of the heat conducting medium is raised through a heating element, and the heat energy of the heat conducting medium is transferred to the configuration liquid through the heat dissipation plate, so that the temperature of the configuration liquid is controlled.
The heat conducting medium is injected directly from the water injecting pipeline in the bottom of the tank and fills the gap between the heat dissipating plate and the bottom of the tank, and the heat conducting medium does not contact the prepared liquid and the fermented soya beans.
Preferably, the side wall of the hanging box is of a ventilating type, the side wall of the hanging box is placed at an inclined angle, and the hanging box is limited on the inner wall of the tank body so as to increase the contact area between the hanging box and the fermented soya beans.
Preferably, the temperature difference is adjusted by opening an arc-shaped opening at the bottom of the hanging box, collecting hot air or configuration liquid molecules through the arc-shaped opening, and transferring the collected molecules to the upper part of the hanging box through a hollow column on the hanging box.
Preferably, the preparation solution contains brine.
Compared with the prior art, the invention has the beneficial effects that:
the invention can place fermented soya beans through the hanging box, carry on the temperature regulation to the tank body through the heating part, can drive the whole temperature of tank body, the disposition liquid in the tank body cavity is heated on the heating panel, make the molecule of the disposition liquid rise and act on fermented soya beans, facilitate the fermented soya beans quality of fermentation process, it is convenient for users to get and put the hanging box through the hollow column, make users can adjust acidity and flavor according to the adaptive addition disposition liquid of the result of sampling inspection, do benefit to the stability of fermentation.
The invention also heats the heat medium by the heating element, and the heat energy is dissipated to the tank body by the heat dissipation plate, so that the fermentation temperature is ensured, and the temperature control is facilitated.
Drawings
Fig. 1 is a schematic structural diagram of an embodiment of the present invention.
Fig. 2 is a schematic view of the hanging box installation of fig. 1.
FIG. 3 is a partial schematic view of the hollow column of FIG. 1.
Description of reference numerals:
1-tank body, 2-heating part, 3-hanging box, 4-chute, 5-bulge, 6-hollow column, 7-inclination angle, 8-limiting block, 9-configuration pipeline, 10-arc opening, 101-tank cover, 102-pull buckle, 201-heat dissipation plate, 202-heating element, 203-water injection pipeline, 204-valve, 601-handle and 602-ventilation opening.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1:
referring to fig. 1, an embodiment of the present invention is a constant temperature fermentation process for fermented soybean production, comprising the steps of: preparing a fermentation environment, adjusting the temperature inside a tank body 1 of a constant-temperature fermentation device, injecting a preparation liquid into the tank body 1, and controlling the temperature of the preparation liquid through a heating part 2 inside the tank body 1 to volatilize the preparation liquid in the tank body; it is known that Aspergillus oryzae has an optimum growth temperature of 30 to 35 ℃ and an optimum pH of 6, and therefore, the internal temperature of the tank for the fermentation process is 30 to 35 ℃ on this basis, leading to environmental conditions.
In order to effectively ferment in the environment, the fermented soybeans need to be pretreated, the common pretreatment stage is to soak for more than 3 hours at the temperature of 30 ℃ and cook, the fermented soybeans are adapted to a koji mold mode, the neutral protease enzyme activity is generally taken as an index, the inoculation amount is 0.4%, the culture temperature is 32 ℃, the culture time is about 40 hours, the thickness is 2 cm, and the koji turning interval time of the fermented soybeans in the koji mold process is 8-10 hours, so that the fermented soybeans are formed.
Fermented soya beans are placed, the fermented soya beans are placed in a constant-temperature fermentation device, a hanging box is arranged in the middle of the constant-temperature fermentation device, the hanging box 3 is not immersed in the preparation liquid in the tank body, the upper end of the hanging box 3 is opened, the fermented soya beans are placed into the hanging box 3 through the opening, and the hanging box is used for storing the fermented soya beans.
Specifically, a heating part 2 is arranged at the lower end of a tank body 1, a hanging box 3 is arranged in the middle of the tank body 1, the upper end of the hanging box 3 is open, a sliding groove 4 is arranged on the side wall of the tank body 1, bulges 5 are arranged at two ends of the hanging box 3, the bulges 5 are matched with the sliding groove 4, a water permeable hole is arranged on the wall of the hanging box 3, a hollow column 6 is arranged in the hanging box 3, and the hollow column 6 is communicated with the lower part of the tank body 1; wherein jar body 1 is current heat preservation fermentation cylinder, and its jar body 1 bottom installation heating portion 2 for by heating portion 2 heats jar body 1, so that control fermentation temperature is in certain extent.
The environmental sealing is that the tank body 1 is covered by the tank cover 101, so that the inside of the tank body 1 is relatively sealed; specifically, in order to prevent hot air flow and facilitate taking and placing the hanging box 3, the handle 601 is higher than the opening at the upper end of the hanging box 3, the opening of the can body 1 is provided with a can cover 101, the can cover 101 is matched with the opening of the can body 1, and the upper end of the can cover 101 is provided with a pull buckle 102; through handle 601 highly being higher than hanging case 3 upper end opening, when hanging case 3 stacks the bent material of fermented soya beans, avoid fermented soya beans bent material and user direct contact, do benefit to and get and put hanging case 3, open/close jar body 1 through cover 101, make its jar body 1 can seal, effectively prevent steam and run off.
Adjusting the temperature difference, and circulating hot gas or preparation liquid molecules generated in the tank body to the upper part of the hanging box under a relatively sealed environment to fill the tank body, so that the error between the temperature of the upper part of the tank body and the temperature of the lower part of the tank body tends to be smaller; the hot gas or the preparation liquid molecules are communicated to further improve the contact between the hot gas or the preparation liquid molecules and the fermented soybean material, so that the heat is favorable for improving the fermentation efficiency.
Fermenting, keeping fermentation temperature, standing, performing spot inspection for 3 days, and checking physicochemical index of semen Sojae Preparatum, specifically, evaluating quality of semen Sojae Preparatum in fermentation process with free amino acid content obtained from spot inspection as physicochemical index, and fermenting for 15 days to obtain flavored semen Sojae Preparatum.
Example 2:
based on the above embodiment, another embodiment of the present invention is that, in the fermentation environment configuration, the temperature of the configuration liquid is controlled by being partitioned by the heat dissipation plate 201, two independent chambers are formed in the tank 1, the configuration liquid is stored at the upper portion of the heat dissipation plate 201, the heat conducting medium is stored at the lower portion of the heat dissipation plate 201, the temperature of the heat conducting medium is raised by the heating element 2, and the heat energy of the heat conducting medium is transferred to the configuration liquid by the heat dissipation plate 201, so as to control the temperature of the configuration liquid.
Specifically, the heating part 2 comprises a heat dissipation plate 201 and a heating element 202, the heat dissipation plate 201 is hermetically arranged at the lower part of the tank body 1, the heating element 202 is arranged at the bottom of the tank body 1, a gap is formed between the heating element 202 and the heat dissipation plate 201, a water injection pipeline 203 is arranged at the bottom of the tank body 1, and a valve 204 is arranged on the water injection pipeline 203; the heating element 202 is an existing commodity, such as a PTC heating element, the heat dissipation plate 201 is an existing commodity, specifically, an aluminum alloy heat dissipation plate, the heat dissipation plate 201 is hermetically installed at the lower portion of the tank body 1, a gap between the heat dissipation plate 201 and the tank body 1 is sealed by high temperature resistant silica gel, a cavity is formed between the heat dissipation plate 201 and the tank body 1, the heating element 202 is placed in the cavity and heated by a heat conducting medium, and the heat conducting medium cannot contact with a curved material and ensures constant fermentation temperature.
Further, the heat-conducting medium is directly injected from a water injection pipeline at the bottom of the tank body and fills a gap between the heat dissipation plate and the bottom of the tank body, and the heat-conducting medium does not contact the preparation liquid and the fermented soya beans; its jar body 1 bottom is equipped with water injection pipeline 203, makes it can inject heat-conducting medium to sealed chamber, through the opening/closing of installation valve 204 control water injection pipeline 203, heats the heat-conducting medium in the cavity through heating element 202, and its heat distributes the middle part and the upper portion of jar body 1 through heating panel 201, when needs reduce temperature, can directly replace heating medium, realizes quick temperature management and control.
Example 3:
based on the above embodiment, another embodiment of the present invention is that the side wall of the hanging box is of an air permeable type, and the side wall of the hanging box 3 is placed at an inclined angle and is limited on the inner wall of the jar body 1 to increase the contact area between the hanging box 1 and the fermented soybeans.
Specifically, the hanging box 3 is made of stainless steel, the wall of the hanging box 3 is of a net structure, so that the hanging box 3 is uniformly distributed with water permeable holes, and the upper end of the hanging box 3 is opened so as to place the fermented soya bean koji in the hanging box 3; its 3 both ends welding stainless steel of hanging case makes protruding 5, and its spout 4 is seted up at the lateral wall of the jar body 1, and spout 4 is vertical setting, and its spout 4 upper end extends to jar body 1 upper end, inserts protruding 5 in the spout 4 for carry on spacingly by spout 4 to protruding 5, guarantee protruding 5 can be normal along spout 4 put into or take out.
Wherein, the inner wall of the tank body 1 is provided with a limiting block 8, and the limiting block 8 is matched with the inclination angle 7; the side wall of the hanging box 3 is provided with an inclination angle 7, the contact area between the side wall of the hanging box 3 and the fermented soya bean material is increased through the inclination angle 7, so that hot gas can conveniently contact the fermented soya bean material, the activity of enzyme is ensured through good temperature transmission, the fermented soya bean material is hydrolyzed, and the rising time of the content of amino nitrogen is shorter; its 1 inner wall of jar body is equipped with and hangs the identical stopper 8 of angle of inclination 7, and when placing and hang case 3, hang case 3 along with 4 routes descends of spout, and angle of inclination 7 conflicts stopper 8 afterwards, makes the decline stop, has guaranteed to hang case 3 and jar body 1 lower part and has had sufficient clearance, effectively restricts and hangs case 3 height and place the height, guarantees that heating portion 2 can not direct contact and hangs case 3, prevents to hang 3 lower extreme high temperatures of case and arouse the enzyme activity reduction.
Example 4:
based on the above embodiment, another embodiment of the present invention is that the temperature difference is adjusted by opening an arc-shaped opening at the bottom of the hanging box, collecting hot air or configured liquid molecules through the arc-shaped opening, and transferring the collected hot air or configured liquid molecules to the upper part of the hanging box through a hollow column on the hanging box.
Specifically, in order to enable heat energy to act on the fermented soybean material relatively uniformly, the hollow column 6 is hollow, handles 601 are arranged on two sides of the upper end of the hollow column 6, the lower end of the hollow column 6 is provided with an arc-shaped opening 10, ventilation openings 602 are distributed on the side wall of the hollow column 6, and the ventilation openings 602 are communicated with the inner cavity of the hanging box 3; wherein 6 upper end both sides welding metal material's of hollow column handle 601, be convenient for the user to take hanging box 3 through handle 601, 6 lower extremes of hollow column are circular-arc opening 10, circular-arc opening 10 can collect steam or configuration liquid molecule as far as, make steam or molecule circulation to hang box 3 top, guarantee that the temperature on jar body 1 upper portion and the temperature error of jar body 1 lower part tend to littleer value, 6 lateral wall distribution of hollow column ventilative mouthful 602 can further improve steam or configuration liquid molecule and fermented soya bean bent material area of contact, make the relatively even effect of heat energy on fermented soya bean bent material, be favorable to improving fermentation efficiency.
Furthermore, in order to prevent hot air flow and facilitate taking and placing the hanging box 3, the handle 601 is higher than the opening at the upper end of the hanging box 3, the opening of the tank body 1 is provided with a tank cover 101, the tank cover 101 is matched with the opening of the tank body 1, and the upper end of the tank cover 101 is provided with a pull buckle 102; through handle 601 highly be higher than hanging 3 upper end openings of case, when hanging 3 stacks the bent material of fermented soya beans, avoid fermented soya beans bent material and user direct contact, do benefit to and get and put hanging 3, open/close jar body 1 through cover 101, make its jar body 1 can be sealed, effectively prevent steam from losing, be convenient for user operation through drawing buckle 102, its cover 101 bottom surface adopts stainless steel, its configuration liquid molecule is heated and rises to cover 101 to condense in cover 101 department, then act on the bent material of the 3 fermented soya beans upper ends of hanging case.
Simultaneously, in order to prevent to hang case 3 and breed the bacterium after long-term the use, all turning positions all are the fillet setting in the 3 inner chambers of above-mentioned case of hanging, all turning positions all are the fillet setting in 3 inner chambers of case through hanging, and the user does not have the dead angle position in daily cleaning process, prevents effectively that the lobster sauce from piling up at hanging case turning position, avoids long-term the use and breeds the bacterium.
Example 5:
based on the above embodiment, another embodiment of the present invention is that the above preparation liquid contains brine, and during the fermentation process, the microorganisms playing a major role in fermented soybeans are molds and bacteria, and the yeast content is relatively low, specifically, the main fermentation strains are aspergillus aegypti and aspergillus oryzae original varieties, but a small amount of aspergillus fumigatus and aspergillus parasiticus exist, and the existence of the aspergillus fumigatus and the aspergillus parasiticus thereof causes certain safety hazards for the fermentation process; therefore, in the fermentation process, it is necessary to inhibit the growth of Aspergillus fumigatus and Aspergillus parasiticus, and therefore it is necessary to inhibit them with saline water, the saline water concentration being not less than 8g/100 mL.
In the actual preparation process, in order to facilitate a user to add the preparation liquid to the tank body 1 when the user needs the preparation liquid, the side wall of the tank body 1 is provided with a preparation pipeline 9, the preparation pipeline 9 is positioned above the heat dissipation plate 201, and the preparation pipeline 9 is communicated with the tank body 1; the preparation pipe 9 can inject the preparation liquid into the tank body 1, the preparation liquid is accumulated above the heat dissipation plate 201 along with the preparation pipe 9, the preparation liquid is heated on the heat dissipation plate 201, molecules of the preparation liquid rise and penetrate through the wall of the hanging box 3 to act on the fermented soybean material, and then a user can supplement the preparation liquid to the tank body 1 when in need.
Reference throughout this specification to "one embodiment," "another embodiment," "an embodiment," "a preferred embodiment," or the like, means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment described generally in this application. The appearances of the same phrase in various places in the specification are not necessarily all referring to the same embodiment. Further, when a particular feature, structure, or characteristic is described in connection with any embodiment, it is submitted that it is within the scope of the invention to effect such feature, structure, or characteristic in connection with other embodiments.
Although the invention has been described herein with reference to a number of illustrative embodiments thereof, it should be understood that numerous other modifications and embodiments can be devised by those skilled in the art that will fall within the spirit and scope of the principles of this disclosure. More specifically, various variations and modifications are possible in the component parts and/or arrangements of the subject combination arrangement within the scope of the disclosure, the drawings and the appended claims. In addition to variations and modifications in the component parts and/or arrangements, other uses will also be apparent to those skilled in the art.
Claims (5)
1. A constant-temperature fermentation process for fermented soya bean production is characterized by comprising the following steps:
preparing a fermentation environment, adjusting the temperature in a tank body of a constant-temperature fermentation device, injecting a preparation liquid into the tank body, and controlling the temperature of the preparation liquid through a heating part in the tank body to volatilize the preparation liquid in the tank body; the temperature control of the preparation liquid is realized by separating the preparation liquid through a heat dissipation plate, two independent cavities are formed in the tank body, the preparation liquid is stored at the upper part of the heat dissipation plate, and a heat-conducting medium is stored at the lower part of the heat dissipation plate;
placing fermented soya beans, namely placing the fermented soya beans into a constant-temperature fermentation device, wherein a hanging box is arranged in the middle of the constant-temperature fermentation device, the hanging box is not immersed into the tank body to prepare liquid, the upper end of the hanging box is provided with an opening, the fermented soya beans are placed into the hanging box through the opening, and the hanging box is used for storing the fermented soya beans;
the environment is sealed, the tank body is covered by the tank cover, so that the interior of the tank body is relatively sealed;
adjusting the temperature difference, and circulating hot gas or preparation liquid molecules generated in the tank body to the upper part of the hanging box under a relatively sealed environment to fill the tank body, so that the error value between the temperature of the upper part of the tank body and the temperature of the lower part of the tank body is reduced; the temperature difference is adjusted by arranging an arc-shaped opening at the bottom of the hanging box, collecting hot gas or preparation liquid molecules through the arc-shaped opening, and transmitting the hot gas or the preparation liquid molecules to the upper part of the hanging box through a hollow column on the hanging box;
fermenting, keeping fermentation temperature, standing, performing spot inspection for 3 days, and checking physical and chemical indexes of semen Sojae Preparatum for 15 days to obtain flavored semen Sojae Preparatum.
2. The constant-temperature fermentation process for fermented soybeans production according to claim 1, wherein: the fermentation environment is configured, the heating element is used for heating the heat-conducting medium, and the heat-radiating plate is used for transferring the heat energy of the heat-conducting medium to the preparation liquid and controlling the temperature of the preparation liquid.
3. The constant-temperature fermentation process for fermented soybeans production according to claim 2, wherein: the heat-conducting medium is directly injected from a water injection pipeline at the bottom of the tank body and fills a gap between the heat dissipation plate and the bottom of the tank body, and the heat-conducting medium does not contact the preparation liquid and the fermented soya beans.
4. The constant-temperature fermentation process for fermented soybeans production according to claim 1, wherein: the side wall of the hanging box is of a ventilation type, the side wall of the hanging box is placed at an inclined angle, and the hanging box is limited on the inner wall of the tank body so as to increase the contact area between the hanging box and the fermented soya beans.
5. The constant-temperature fermentation process for fermented soybeans production according to claim 1, wherein: the preparation liquid contains saline.
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| CN201910602044.4A CN110169542B (en) | 2019-07-05 | 2019-07-05 | Constant-temperature fermentation process for fermented soya beans production |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN208500941U (en) * | 2018-05-18 | 2019-02-15 | 邓聪 | A kind of fermented soya bean ferment at constant temperature agitating device |
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| CN205682367U (en) * | 2016-04-29 | 2016-11-16 | 贵州壹壹鑫食品有限公司 | A kind of Semen Sojae Preparatum installation for fermenting |
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| CN208755101U (en) * | 2017-10-10 | 2019-04-19 | 广东美味鲜调味食品有限公司 | Installation for fermenting |
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