CN112106934A - Soybean paste capable of reducing generation of white dots of soybean paste and fermentation method of soybean paste - Google Patents
Soybean paste capable of reducing generation of white dots of soybean paste and fermentation method of soybean paste Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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Abstract
The invention relates to a soybean paste for reducing the generation of white spots of the soybean paste, wherein every 200g of the soybean paste comprises the following components: 100 grams of soybeans, 140 grams of flour, 60 to 100 grams of aspergillus oryzae koji, and 200mL of 12 percent saline water. The raw material ratio of the soybean paste fluctuates in the main flow process of a factory, so that the generation of white points is favorably controlled on the premise of basically not changing the flavor of the soybean paste.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to soybean paste for reducing generation of white spots of the soybean paste and a fermentation method thereof.
Background
In cereals and other legumes, soy has the highest protein content (about 40%), contains about 20% fat, and is second in all food legumes. Other valuable components such as phospholipids, minerals and vitamins are also found in soybeans. The soybean paste is a semi-fluid fermented food which is easily digested and absorbed by human body and is prepared by fermenting soybeans and flour as raw materials with microorganisms such as aspergillus oryzae. The soybean paste is mostly reddish brown or medium brown in color, bright and glossy, palatable in saltiness and moderate in viscosity, and has pleasant sauce fragrance and ester fragrance. It can be used for flavoring, and has rich nutrition and easy absorption. The main sources of flavor substances in the sauce are divided into three parts: firstly, the raw materials are introduced; secondly, the mixed fermentation of various microorganisms is generated; and thirdly, the fermented soy sauce is generated by a series of chemical reactions in the fermentation process of the soy sauce mash.
The development of the bean paste in China has some problems, white-spot substances generally appear in bean fermented products along with the extension of shelf life, the white-spot substances seriously affect the appearance quality of the products, and finally, the bean paste has great problems in the aspect of sale. In the production and storage processes of the soybean paste, white crystals (commonly called white spots) with irregular shapes often appear. Research proves that the main component of the white spots in the bean products is free amino acid mainly comprising tyrosine. With the progress of the fermentation process, the soybean protein is hydrolyzed into small molecular peptides under the action of protease, and then is decomposed into amino acids. Tyrosine is hydrophobic amino acid, has isoelectric point of 5.66, is insoluble in water, has solubility of only 0.045%, is very easy to precipitate in the fermentation process, and gradually increases until white spots are formed.
Through searching, the following two patent publications relevant to the present application are found:
1. a soybean paste brewing method (CN111423988A) for reducing the content of free tyrosine in soy sauce mash by adding halotolerant bacteria specifically comprises a screening and separating method of halotolerant bacteria consuming tyrosine, and is characterized by comprising the following steps: (1) detecting tyrosine content of sauce mash in different high-salt dilute fermentation tanks, selecting separated strains from the sauce mash, wherein the free tyrosine content of the separated strains is reduced most obviously compared with the tyrosine content of the sauce mash at the initial fermentation stage, and culturing by using a high-salt culture medium to obtain salt-tolerant bacteria stock; (2) observing the colony morphology and the thallus microscopic morphology of the halotolerant bacteria; (3) carrying out expanded culture on the halotolerant strain stock to obtain halotolerant strain liquid; (4) inoculating the salt-tolerant bacterial liquid into the sauce mash containing high free tyrosine for constant-temperature fermentation, and screening out the sauce mash with the free tyrosine content less than 100mg/100g, wherein the salt-tolerant bacteria corresponding to the bacterial liquid is the salt-tolerant bacteria capable of consuming tyrosine. The invention can reduce the amount of tyrosine in the later fermentation period and reduce the risk of white point generation of the soybean paste by separating the tyrosine-consuming halotolerant bacteria for the soybean paste brewing process.
2. A flavor soybean paste and a brewing method thereof (CN108260761A) comprise the working procedures of raw material preparation, material steaming and starter making, fermentation and cooking, and the key points are that: the liquid fermented wine mash is added in the early stage of fermentation, the brewing period can be greatly shortened, the indexes of amino acid nitrogen, total sugar and the like in the product are higher than those of the traditional process, the flavor of the soybean paste is improved, most of alcohol yeasts in the wine mash are not salt-tolerant, the wine mash contains a large amount of alcohol yeast thalli, the alcohol yeast thalli are mixed with salt water to prepare the soy paste mash, under the condition of high salt, the yeast thalli are autolyzed to form a large amount of nucleotide, organic acid, sugar and other substances, and the soybean paste flavor is greatly improved.
By contrast, the present patent application is intrinsically different from the above-mentioned patent publications.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides the soybean paste for reducing the generation of white spots of the soybean paste and the fermentation method thereof.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a soybean paste for reducing the formation of white spots in the soybean paste comprises the following components in every 200g of raw materials:
100 grams of soybeans, 140 grams of flour, 60 to 100 grams of aspergillus oryzae koji, and 200mL of 12 percent saline water.
A method of fermenting soybean paste with reduced production of white spots from soybean paste as claimed in claim 1, comprising the steps of:
the method comprises the following steps: preparation of koji
Step two: pretreatment of raw materials: selecting complete and plump soybeans, washing the soybeans, and soaking the soybeans for about 15 hours; selecting standard flour from flour, and weighing flour for later use;
step three: cooking raw materials: and (3) putting the soaked soybeans and flour into a high-pressure steam sterilization pot for cooking, and determining the cooking temperature and the cooking time.
Step four: preparing the bamboo-woven Daqu: inoculating a starter culture medium which is cooled to below 40 ℃ and has the total weight of 3 per mill of the raw materials, placing the inoculated yeast in a biochemical incubator, and performing stacking culture in a constant-temperature incubator at 32 ℃; after culturing for 15h, scattering the raw materials subjected to the previous accumulation culture, adjusting the temperature of an incubator to 30 ℃, and performing flat culture; after 36h, the yeast material becomes uniform light yellow green, and the yeast can be collected;
step five: fermenting the soybean paste: adding the prepared yeast into prepared saline water, placing into an incubator at 42 ℃ for fermentation for 10 days, stopping early-stage fermentation, keeping the temperature at 32 ℃ for fermentation for 20 days, and tracking and monitoring various physical and chemical indexes and the content of amino acid in the fermentation process.
And in the third step, the raw material is cooked for 20min at 121 ℃.
And in the fifth step, the mass ratio of the yeast material to the brine is 1: 1.
And the fermentation process of the step five is divided into two stages, and the early stage fermentation temperature is as follows: fermenting at 40-45 deg.C for 10 days at the later stage: fermenting at 35-40 deg.C for 20 days.
The invention has the advantages and positive effects that:
1. the raw material ratio of the soybean paste fluctuates in the main flow process of a factory, so that the generation of white points is favorably controlled on the premise of basically not changing the flavor of the soybean paste.
2. The method optimizes the soybean cooking process, destroys the protein structure, leads the soybeans to be properly denatured and is beneficial to reducing the generation amount of tyrosine.
Drawings
FIG. 1 is a graph of digestibility for various times at 115 ℃ in accordance with the present invention;
FIG. 2 is a graph of digestibility for various times at a cooking temperature of 121 ℃ in accordance with the present invention;
FIG. 3 is a graph showing the determination of number of koji spores in the present invention;
FIG. 4 is a graph showing the measurement of the enzyme activity of a koji mold according to the present invention; wherein, the picture is from the top down in proper order: the activity change diagram of acid protease in different raw material ratios, the activity change diagram of alkaline protease in different raw material ratios, the activity change diagram of neutral protease in different raw material ratios, the activity change diagram of saccharifying enzyme in different raw material ratios, the activity change diagram of cellulase in different raw material ratios and the activity change diagram of tyrosine carboxypeptidase in different raw material ratios;
FIG. 5 is a diagram of the physicochemical indexes of the soybean paste fermentation tracking measurement in the present invention; wherein, the picture is from the top down in proper order: a pH change diagram during fermentation in different proportions, a total acid change diagram during fermentation in different proportions, a total nitrogen change diagram during fermentation in different proportions, an amino acid nitrogen change diagram during fermentation in different proportions, and a reducing sugar change diagram during fermentation in different proportions.
Detailed Description
The present invention is further illustrated by the following examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.
The raw materials used in the invention are all conventional commercial products if no special description is provided, the method used in the invention is all conventional methods in the field if no special description is provided, and the mass of all the materials used in the invention is the conventional use mass.
A soybean paste for reducing the formation of white spots in the soybean paste comprises the following components in every 200g of raw materials:
100 grams of soybeans, 140 grams of flour, 60 to 100 grams of aspergillus oryzae koji, and 200mL of 12 percent saline water.
A method of fermenting soybean paste with reduced production of white spots from soybean paste as claimed in claim 1, comprising the steps of:
the method comprises the following steps: preparation of koji
Step two: pretreatment of raw materials: selecting complete and plump soybeans, washing the soybeans, and soaking the soybeans for about 15 hours; selecting standard flour from flour, and weighing flour for later use;
step three: cooking raw materials: and (3) putting the soaked soybeans and flour into a high-pressure steam sterilization pot for cooking, and determining the cooking temperature and the cooking time.
Step four: preparing the bamboo-woven Daqu: inoculating a starter culture medium which is cooled to below 40 ℃ and has the total weight of 3 per mill of the raw materials, placing the inoculated yeast in a biochemical incubator, and performing stacking culture in a constant-temperature incubator at 32 ℃; after culturing for 15h, scattering the raw materials subjected to the previous accumulation culture, adjusting the temperature of an incubator to 30 ℃, and performing flat culture; after 36h, the yeast material becomes uniform light yellow green, and the yeast can be collected;
step five: fermenting the soybean paste: adding the prepared yeast into prepared saline water, placing into an incubator at 42 ℃ for fermentation for 10 days, stopping early-stage fermentation, keeping the temperature at 32 ℃ for fermentation for 20 days, and tracking and monitoring various physical and chemical indexes and the content of amino acid in the fermentation process.
Preferably, the raw material cooking condition in the third step is cooking at 121 ℃ for 20 min.
Preferably, the mass ratio of the yeast material to the brine in the fifth step is 1: 1.
Preferably, the fermentation process of the fifth step is divided into two stages, and the early stage fermentation temperature is as follows: fermenting at 40-45 deg.C for 10 days at the later stage: fermenting at 35-40 deg.C for 20 days.
Specifically, the preparation and detection are as follows:
example 1
The soybean paste capable of reducing the generation of white spots of the soybean paste comprises the following components in parts by weight:
the method comprises the following steps: 3-4 rings of Aspergillus oryzae 3.042 spores are picked out from a rice koji juice slant culture medium which is preserved for three months by using an inoculating ring, inoculated into a triangular flask koji culture medium which is prepared in advance and cooled to room temperature, and then placed in a biochemical incubator at 32 ℃ for culture, and the maturation of the koji is indicated if the koji is completely changed into dark green. Putting the mature seed koji into a kraft paper bag prepared in advance, putting the kraft paper bag into a drying oven at 55 ℃ for drying for about 4 hours, taking out the seed koji, measuring the number and the moisture of the spores, packaging the seed koji by using a plastic self-sealing bag, and putting the seed koji into a refrigerator at 4 ℃ for later use.
Step two: pretreatment of raw materials: selecting complete and plump soybeans, weighing 100g, 120g and 140g respectively, washing, soaking for about 15h, and pouring water for later use. Selecting standard flour from flour, and weighing 100g, 80g and 60g of flour respectively for later use.
Step three: cooking raw materials: and (3) putting the soaked soybeans and flour into a high-pressure steam sterilization pot for cooking, and determining the cooking temperature and the cooking time. Cooking at 115 deg.C for 20min, 25min, 30min, 35min and 120 deg.C for 15min, 20min, 25min, 30min, and determining appropriate cooking temperature of 121 deg.C and cooking time of 20min according to measured digestibility.
Step four: preparing the bamboo-woven Daqu: inoculating a starter culture medium which is cooled to below 40 ℃ and has the total weight of 3 per mill of the raw materials, placing the inoculated yeast in a biochemical incubator, and performing stacking culture in a constant-temperature incubator at 32 ℃. After 15h of culture, the raw materials of the previous stacking culture are scattered, the temperature of the incubator is adjusted to 30 ℃, and the flat culture is carried out. After 36h, the yeast material becomes uniform light yellow green, and the yeast can be collected.
Step five: fermenting the soybean paste: the soybean flour with the mixture ratio of 5:5, 6:4 and 7:3 is matched with 100 percent of saline water according to the mass of the yeast, the concentration of the saline water is 12 percent, and the soybean flour is preserved in an incubator at 42 ℃ for early fermentation. The low-salt solid fermentation is divided into a front-stage high-temperature stage and a rear-stage low-temperature fermentation stage. The fermentation temperature is kept at 42 ℃ for 10 days in the high-temperature stage, the fermentation is carried out at the low-temperature stage after the early-stage fermentation is stopped, the fermentation is carried out at 32 ℃ for 20 days, and various physical and chemical indexes and the content of amino acid are tracked and monitored in the fermentation process.
Example 2
A fermentation process for reducing the production of tyrosine in soybean paste comprising the steps of:
the method comprises the following steps: preparing the triangular flask koji.
Step two: pretreatment of raw materials: selecting complete and plump soybeans, weighing 100g, 120g and 140g respectively, and soaking. Selecting standard flour from flour, and weighing 100g, 80g and 60g of flour respectively for later use.
Step three: cooking raw materials: and (3) putting the soaked soybeans and flour into a high-pressure steam sterilization pot for cooking, and determining the cooking temperature and the cooking time. Cooking at 115 deg.C for 20min, 25min, 30min, 35min and 120 deg.C for 15min, 20min, 25min, 30min, and determining appropriate cooking temperature of 121 deg.C and cooking time of 20min according to measured digestibility.
Step four: mixing and stirring noodles: and (3) putting the cooked soybeans into a clean bamboo-woven koji box, and mixing the flour and the soybeans in a corresponding proportion while the soybeans are hot.
Step five: preparing yeast: after the material is cooled to 30 ℃, inoculating aspergillus oryzae koji 3 per mill of the mass of the raw material, then fully and uniformly mixing the raw material and the koji, inserting a thermometer in the center of the koji, and putting the koji into a biochemical incubator at 32 ℃ for stacking culture. After 15h of culture, the raw materials of the previous stacking culture are scattered, the temperature of the incubator is adjusted to 30 ℃, and the flat culture is carried out. After 36h, the yeast material becomes uniform light yellow green, and the yeast can be collected.
Step six: fermenting the soybean paste: the soybean flour with the mixture ratio of 5:5, 6:4 and 7:3 is matched with 100 percent of saline water according to the mass of the yeast, the concentration of the saline water is 12 percent, and the soybean flour is preserved in an incubator at 42 ℃ for early fermentation. The low-salt solid fermentation is divided into a front-stage high-temperature stage and a rear-stage low-temperature fermentation stage. The fermentation temperature is kept at 42 ℃ for 10 days in the high-temperature stage, the fermentation is carried out at the low-temperature stage after the early-stage fermentation is stopped, the fermentation is carried out at 32 ℃ for 20 days, and various physical and chemical indexes and the content of amino acid are tracked and monitored in the fermentation process.
The soybean paste prepared by the invention has the following relevant index detection results:
comparing digestion rates of 115 deg.C and 121 deg.C at different times, selecting 121 deg.C, and performing experiment for 20 min. According to the measurement of various physical and chemical indexes and amino acid content, the soybean flour is fermented by selecting the raw material ratio of 6: 4.
The digestibility at different times at the cooking temperatures of 115 ℃ and 121 ℃ is shown in fig. 1 and 2. FIG. 1 shows the digestibility at 115 ℃ for different times, which is shown to increase and decrease with the increase of sterilization time, and when the soybean is sterilized for 30min, the digestibility is 80.58% and reaches the maximum, but the soybean after 115 ℃ is hard, which may cause insufficient protein denaturation, and the raw materials are not sufficiently mixed when preparing Daqu, which may cause insufficient utilization of the raw materials by microorganisms, influence on the quality of Daqu, and influence on the later fermentation.
FIG. 2 shows the digestibility at 121 ℃ for various times, and it can be seen from the graph that the digestibility is increased and then decreased, and the digestibility is 90.07% when the sterilization is carried out for 20min, and the digestibility is the highest. The reason for this is that the degree of protein denaturation gradually increases with time, and when the digestibility is the highest, the degree of protein denaturation in the raw material is moderate, and the degree of protein degradation and utilization by aspergillus oryzae is the greatest, whereas when the cooking time is increased, the protein denaturation is excessive, which adversely affects the degradation and utilization of the raw material by aspergillus oryzae, and thus the digestibility is reduced.
The number of koji spores was measured as shown in FIG. 3. The number of Aspergillus oryzae spores grows slowly before 48h and rapidly after 48h, and reaches 6.4 × 10 after 72h9The number per gram meets the requirement of industrial production on the number of the aspergillis.
The activity of the koji enzyme was measured as shown in FIG. 4. The activity of the acid protease of the yeast is increased firstly and then decreased in the three raw material ratios, the enzyme activity reaches the highest in 36 hours and is 1186.83U/g, 1456.64U/g and 1379.67U/g respectively, wherein the enzyme activity is the highest when the raw material ratio is 6: 4.
Neutral proteases with different raw material ratios show a trend of ascending first and then descending, the enzyme activity is highest at 36h and is respectively 874.74U/g, 1023.58U/g and 1289.28U/g, wherein the enzyme activity is highest when the raw material ratio is 7: 3.
The alkaline protease activity of different proportions is in a trend of increasing firstly and then decreasing, the enzyme activity reaches the highest in 36h, the enzyme activity is 409.90U/g, 624.43U/g and 729.08U/g respectively, and the alkaline protease is the highest when the proportion of the raw materials is 7: 3.
The saccharifying enzyme activity shows a trend of increasing firstly and then decreasing in different proportions, the highest enzyme activity is 531.7875U/g, 796.05U/g and 933.075U/g respectively when the enzyme activity is 36 hours, and the highest enzyme activity is when the proportion of raw materials is 7: 3.
As shown in the figure, the activity of the cellulase in different proportions is determined, the activity of the cellulase shows a trend that the activity of the cellulase is increased firstly and then decreased with the increase of time, the activity of the cellulase is highest in 36 hours, the activity of the cellulase is 558.14U/g, 782.31U/g and 866.42U/g respectively, and the activity of the cellulase is highest when the proportion of raw materials is 7: 3.
Compared with the activity of tyrosine carboxypeptidase in the Daqu with the three mixture ratios, the tyrosine carboxypeptidase shows a trend of increasing firstly and then decreasing, wherein the enzyme activity is highest in 36 hours and is respectively 5:5 in 335.46U/g, 329.51U/g and 264.99U/g.
By combining protease activity, saccharifying enzyme activity, cellulase activity and tyrosine carboxypeptidase activity, the fact that too long or too short starter making time is unfavorable for growth and propagation of aspergillus oryzae is found, and therefore the large-starter harvesting time is finally determined to be 36 h.
The physicochemical index measurement during fermentation is shown in FIG. 5. During the fermentation process of the soybean paste, various acid substances are generated along with the action of various enzyme systems, the total acid content is gradually increased, and compared with the mixture ratio of the three raw materials, the total acid content is the highest at the ratio of 7:3 and is 2.127g/100g, and the total acid content of the other two mixture ratios is 1.932g/100g and 1.815g/100g respectively.
During the fermentation process of the soybean paste, the pH value tends to decrease, and the pH value at the fermentation terminal is respectively reduced to 4.88, 4.8 and 4.95.
As can be seen from the figure, the higher the soybean content, the higher the amino acid nitrogen content. The soybean paste amino acid nitrogen amount of different raw material ratios fluctuates and rises in the whole fermentation process, the amino acid nitrogen with the raw material ratio of 5:5 is not changed obviously, and the slow rising of the soybean paste after 10 days of fermentation is caused by that a part of the amino acid nitrogen and reducing sugar undergo Maillard reaction, so that the amino acid nitrogen is consumed, but the generation amount is larger than the consumption amount, so the amino acid nitrogen is in the rising trend. The content of amino acid nitrogen in the physical and chemical indexes of the soybean paste national standard is not less than 0.5g/100g, and the content of the amino acid nitrogen in each raw material ratio of the fermentation terminal is 0.671g/100g, 0.784g/100g and 0.81g/100g respectively, so that the national standard requirements are met.
As can be seen from the figure, the higher the soy flour ratio, the higher the total nitrogen content. The total nitrogen shows the utilization degree of microorganisms such as aspergillus oryzae on protein substances in raw materials, the koji with stronger enzyme activity can dissolve most of nitrogen components in the initial fermentation stage, the total nitrogen content in the initial fermentation stage is obviously increased, the total nitrogen content fluctuation slowly increases, when the fermentation is carried out for 15 days, part of nitrogen-containing compounds are subjected to Maillard reaction, so that the total nitrogen content is in a descending trend, and the total nitrogen content at the fermentation terminal is respectively 1.45g/100g, 1.52g/100g and 1.46g/100 g.
From the above figure, it can be seen that the reducing sugar content is in a trend of increasing and then decreasing, and the reducing sugar content at the fermentation terminal of the soybean paste matrix is decreased with the increase of the soybean proportion, probably because less starch in the raw materials affects the generation of the reducing sugar. As the fermentation of the soybean paste proceeds, the microorganism also utilizes a part of the reducing sugar, and the reducing sugar may also undergo a maillard reaction with amino acid nitrogen, resulting in a reduction in the reducing sugar content.
As shown in Table 1, the contents of the fermentation terminal amino acids were measured, and aspartic acid and glutamic acid are umami amino acids and play an important role in the taste development of soybean paste. As can be seen from Table 1, the content of aspartic acid is not much different in the raw material ratio of 5:5, 6:4 or 7:3, but the content of glutamic acid is obviously higher than 5:5 in the raw material ratio of 6:4 and 7:3, which indicates that the two sauces have better taste. The content of sweet amino acids such as serine, alanine, glycine and the like is high, and the soybean paste has an important effect on the taste. The tyrosine content influencing the generation of white points is the lowest when the raw material ratio is 6:4 as a whole, and the raw material ratio is selected to be 6:4 to carry out experiments in combination with the content of other amino acids.
TABLE 1 fermentation terminal amino acid content determination table
The measurement of the content of organic acid at the fermentation end is shown in table 2, and it can be seen from the figure that the organic acid content in the experiment with different mixture ratios is relatively high, such as oxalic acid, formic acid, acetic acid and succinic acid. Oxalic acid is harmful to human health, and once the content of the oxalic acid is too high, the acid-base balance of a human body is broken, and excessive accumulation in the human body can cause calculus. Eu research reports indicate that humans cannot take more than 100mg of oxalic acid per day. Lactic acid and succinic acid are relatively important taste-imparting organic acids in soybean paste. The unique sour taste of lactic acid can increase the taste of food, maintain the stability and safety of microorganisms in the product, and endow the soybean paste with mellow and long-lasting taste. Succinic acid also has an important flavoring effect, and is widely used as a food sour agent for flavoring wine, feed, candy and the like, so that the food is endowed with unique mouthfeel. The organic acid content of 6:4 in the three mixture ratios is better.
TABLE 2 fermentation terminal organic acid content determination table
Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the embodiments disclosed.
Claims (5)
1. A soybean paste for reducing the generation of white spots in the soybean paste, which is characterized in that: the soybean paste per 200g of raw materials comprises the following components:
100 grams of soybeans, 140 grams of flour, 60 to 100 grams of aspergillus oryzae koji, and 200mL of 12 percent saline water.
2. A method of fermenting soybean paste to reduce the production of white spots in the soybean paste according to claim 1, comprising: the method comprises the following steps:
the method comprises the following steps: preparation of koji
Step two: pretreatment of raw materials: selecting complete and plump soybeans, washing the soybeans, and soaking the soybeans for about 15 hours; selecting standard flour from flour, and weighing flour for later use;
step three: cooking raw materials: and (3) putting the soaked soybeans and flour into a high-pressure steam sterilization pot for cooking, and determining the cooking temperature and the cooking time.
Step four: preparing the bamboo-woven Daqu: inoculating a starter culture medium which is cooled to below 40 ℃ and has the total weight of 3 per mill of the raw materials, placing the inoculated yeast in a biochemical incubator, and performing stacking culture in a constant-temperature incubator at 32 ℃; after culturing for 15h, scattering the raw materials subjected to the previous accumulation culture, adjusting the temperature of an incubator to 30 ℃, and performing flat culture; after 36h, the yeast material becomes uniform light yellow green, and the yeast can be collected;
step five: fermenting the soybean paste: adding the prepared yeast into prepared saline water, placing into an incubator at 42 ℃ for fermentation for 10 days, stopping early-stage fermentation, keeping the temperature at 32 ℃ for fermentation for 20 days, and tracking and monitoring various physical and chemical indexes and the content of amino acid in the fermentation process.
3. The method for producing a soybean paste with reduced production of white spots in the soybean paste according to claim 2, wherein: the raw material cooking condition in the third step is that the raw material is cooked for 20min at 121 ℃.
4. The method of claim 2, wherein the soybean paste is fermented while reducing the formation of white spots in the soybean paste, the method comprising the steps of: and in the fifth step, the mass ratio of the yeast material to the saline water is 1: 1.
5. The method of claim 2, wherein the soybean paste is fermented while reducing the formation of white spots in the soybean paste, the method comprising the steps of: the fermentation process of the step five is divided into two stages, and the early stage fermentation temperature is as follows: fermenting at 40-45 deg.C for 10 days at the later stage: fermenting at 35-40 deg.C for 20 days.
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