CN112471418A - Pre-fermentation method of fermented soybeans - Google Patents
Pre-fermentation method of fermented soybeans Download PDFInfo
- Publication number
- CN112471418A CN112471418A CN202011475695.0A CN202011475695A CN112471418A CN 112471418 A CN112471418 A CN 112471418A CN 202011475695 A CN202011475695 A CN 202011475695A CN 112471418 A CN112471418 A CN 112471418A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- soybeans
- strain
- fermented
- mucor
- 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.)
- Granted
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/14—Measures for saving energy, e.g. in green houses
Abstract
The invention provides a pre-fermentation method of fermented soya beans. Solves the technical problems of long pre-fermentation time and unstable product quality of the fermented soya beans in the prior art. The pre-fermentation method of fermented soya beans provided by the invention comprises the following steps: (1) activating the strain of the trichoderma racemosum; (2) culturing the strains of the total trichoderma harzianum activated in the step (1); (3) spraying the trichoderma racemosum cultured in the step (2) on the soybeans to be subjected to pre-fermentation; (4) pre-fermenting the soybeans sprayed with the Mucor racemosus species in the step (3), and illuminating when the soybeans are pre-fermented. The pre-fermentation method of the fermented soya beans can lead the content of free amino acid in the pre-fermentation (15d) to reach 1.5g/100g, which is improved by about 30 percent compared with the content of the free amino acid in the traditional process; the content of amino acid nitrogen reaches 0.18g/100g, which is improved by about 25 percent, and the quality and the flavor of the fermented soya beans are integrally improved.
Description
Technical Field
The invention relates to a fermentation method of fermented soybeans, in particular to a primary fermentation method of fermented soybeans.
Background
Fermented soya beans are the seasoning of fermented bean products with traditional characteristics in China. The fermented soybean is prepared by using black soybean or soybean as main material, decomposing soybean protein under the action of mucor, aspergillus or bacterial protease, inhibiting enzyme activity and delaying fermentation process by adding salt, wine and drying. The types of fermented soybeans are various, and the fermented soybeans are divided into black fermented soybeans and soybean fermented soybeans according to processing raw materials, and the fermented soybeans are divided into salty fermented soybeans, dried fermented soybeans and natto according to tastes.
However, in the prior art, the mucor fermented soybeans are mostly produced by natural fermentation, and the traditional process, besides the known functions of temperature, air and microorganisms in brewing, light irradiation is used as one of important environmental factors, has thermal effect and photochemical effect, can generate photothermal effect or photochemical effect, and is usually light with specific wavelength and specific substrate, however, in the actual production process, the mucor fermented soybeans are mostly fermented in winter, the light irradiation condition is unstable, the development of the mucor fermented soybeans is severely restricted, and the primary fermentation time of the fermented soybeans is long, and the product quality is unstable.
Disclosure of Invention
The invention aims to provide a fermented soybean pre-fermentation method, which can obtain a fermented soybean product with the best quality by manually controlling illumination, shortens the fermentation time and improves the product quality. The technical effects that can be produced by the preferred technical scheme in the technical schemes provided by the invention are described in detail in the following.
In order to achieve the purpose, the invention provides the following technical scheme:
the invention provides a pre-fermentation method of fermented soya beans, which is characterized by comprising the following steps: the method comprises the following steps:
(1) activating the strain of the trichoderma racemosum;
(2) culturing the strains of the total mucor strain activated in the step (1) to obtain total mucor strain liquid;
(3) spraying the Mucor racemosus liquid obtained in the step (2) on the soybean to be subjected to pre-fermentation;
(4) pre-fermenting the soybeans sprayed with the Mucor racemosus species in the step (3), and irradiating with light at an intensity of 30 μmol/m-2·s-1(ii) a The temperature of the primary fermentation is 13-17 ℃, the humidity of the primary fermentation is 78% -82%, the time of the primary fermentation is 14-16 days, and the primary fermented soybeans are obtained after the primary fermentation is finished.
Further, in the step (4), an LED plant growth lamp is adopted for illumination, and the illumination intensity ratio of the blue light to the white light is 1-3: 1-3.
Further, the ratio of the illumination intensity of the blue light to that of the white light is 2: 1.
Further, in the step (4), the light irradiation is performed for 11-13 hours per day in the pre-fermentation, and the pre-fermentation is performed in a dark environment for 11-13 hours.
Further, in the step (1), the strain is activated by inoculating the trichoderma racemosum strain to the PDA liquid culture medium and culturing for 4-6 days at the constant temperature of 22-28 ℃.
Further, in the step (2), the strain culture is to inoculate the activated trichoderma racemosum strain to a bran culture medium and culture the strain at a constant temperature of 22-28 ℃ for 4-6 days.
Further, in the step (3), the total mucor specie liquid is sprayed on the soybeans to be subjected to pre-fermentation in a specific inoculation amount of 3-5% (v/w).
Further, before spraying the cultured trichoderma racemosum strain on the soybeans to be subjected to pre-fermentation, the method also comprises the steps of sequentially screening, cleaning, soaking, draining, sterilizing and cooling the soybeans.
Further, the soaking is carried out in water with the temperature of 35-45 ℃ for 10-14 h.
Further, the sterilization is performed for 20min at a temperature of 121 ℃ by using an autoclave.
Based on the technical scheme, the embodiment of the invention can at least produce the following technical effects:
according to the fermented soybean pre-fermentation method provided by the invention, through manual control of illumination, the fermented soybean product with the best quality can be obtained, the fermentation time is shortened, the product quality is improved, and the content of free amino acid in the pre-fermentation step (15d) can reach 1.5g/100g, which is improved by about 30% compared with the content in the traditional process; the content of amino acid nitrogen reaches 0.18g/100g, which is improved by about 25 percent, and the quality and the flavor of the fermented soya beans are integrally improved.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
Firstly, preparing raw materials:
1. fermented soya bean fermentation raw materials:
soybeans (northeast soybeans), mucor racemosus (CICC 40241);
2. PDA liquid culture medium
Purchased from Qingdao Haibo Biotechnology, Inc.;
3. PDA solid culture medium
Purchased from Qingdao Haibo Biotechnology, Inc.;
4. bran culture medium
Purchased from Qingdao Haibo Biotechnology, Inc.
Second, embodiment:
example 1:
1.1 pretreatment of soybeans
Screening: removing impurities, and removing broken grains, worm-eaten grains, and mildewed grains;
cleaning: washing soybean with tap water for three times;
soaking: soaking in water at 40 deg.C for 12 hr until water is full and there is no wrinkle.
Draining: fishing out the soaked soybeans and draining the moisture on the surfaces of the soybeans;
fifth, sterilization: sterilizing soybean at 121 deg.C for 20min with high pressure steam sterilizer;
(standard: yellow brown appearance, bean fragrance, loose, soft, no hard core, no sticky, no floating water);
cooling, namely cooling the sterilized soybeans to 32 ℃ on a super clean bench; to obtain the soybeans to be pre-fermented.
1.2 Pre-fermentation method of fermented soya beans
The method comprises the following steps:
(1) activating the strain of the trichoderma racemosum; the strain activation is to inoculate Mucor racemosus strain in PDA liquid culture medium, and culture at constant temperature of 25 ℃ for 5 days;
(2) culturing the strains of the total trichoderma harzianum activated in the step (1); the strain culture is to inoculate the activated Mucor racemosus strain to a bran culture medium, and culture the Mucor racemosus strain at the constant temperature of 25 ℃ for 5 days to obtain Mucor racemosus strain liquid;
(3) spraying the Mucor racemosus liquid obtained in the step (2) on the soybean to be subjected to pre-fermentation; the specific inoculation amount of the total mucor specie liquid sprayed on the soybeans to be subjected to pre-fermentation is 4% (v/w);
(4) pre-fermenting the soybeans sprayed with the Mucor racemosus strain in the step (3), and illuminating the soybeans by using an LED plant growth lamp when the pre-fermenting is carried out, wherein the illumination intensity is 32 mu mol.m-2·s-1And the ratio of the intensity of blue light to that of white light is 3:1 (i.e., white light)The quantity ratio of the LED lamps), the illumination is carried out for 13 hours every day in the pre-fermentation, and the fermentation is in a dark environment for the other 11 hours; the temperature of the primary fermentation is 15 ℃, the humidity of the primary fermentation is 80%, the time of the primary fermentation is 15 days, and the primary fermented soybeans are obtained after the primary fermentation is finished.
Example 2:
2.1 pretreatment of soybeans
Screening: removing impurities, and removing broken grains, worm-eaten grains, and mildewed grains;
cleaning: washing soybean with tap water for three times;
soaking: soaking in water at 45 deg.C for 10 hr until water is full and there is no wrinkle.
Draining: fishing out the soaked soybeans and draining the moisture on the surfaces of the soybeans;
fifth, sterilization: sterilizing soybean at 121 deg.C for 20min with high pressure steam sterilizer;
(standard: yellow brown appearance, bean fragrance, loose, soft, no hard core, no sticky, no floating water);
cooling, namely cooling the sterilized soybeans to 32 ℃ on a super clean bench; to obtain the soybeans to be pre-fermented.
2.2 Pre-fermentation method of fermented soya beans
The method comprises the following steps:
(1) activating the strain of the trichoderma racemosum; the strain activation is to inoculate Mucor racemosus strain in a PDA liquid culture medium and culture the strain at the constant temperature of 28 ℃ for 4 days;
(2) culturing the strains of the total trichoderma harzianum activated in the step (1); the strain culture is to inoculate the activated Mucor racemosus strain to a bran culture medium, and culture the Mucor racemosus strain at the constant temperature of 28 ℃ for 4 days to obtain Mucor racemosus strain liquid;
(3) spraying the Mucor racemosus liquid obtained in the step (2) on the soybean to be subjected to pre-fermentation; the specific inoculation amount of the total mucor specie liquid sprayed on the soybeans to be subjected to pre-fermentation is 3% (v/w);
(4) pre-fermenting the soybeans sprayed with the Mucor racemosus species in the step (3), wherein the pre-fermentation is carried out on the soybeansThe LED plant growth lamp is adopted for illumination, and the illumination intensity is 28 mu mol.m-2·s-1And the ratio of the illumination intensity of the blue light to the illumination intensity of the white light is 1:3 (namely the ratio of the number of the LED lamps), the illumination is carried out for 11 hours every day during the primary fermentation, and the primary fermentation is in a dark environment for 13 hours; the temperature of the primary fermentation is 17 ℃, the humidity of the primary fermentation is 78%, the time of the primary fermentation is 14 days, and the primary fermented soybeans are obtained after the primary fermentation is finished.
Example 3:
3.1 pretreatment of soybeans
Screening: removing impurities, and removing broken grains, worm-eaten grains, and mildewed grains;
cleaning: washing soybean with tap water for three times;
soaking: soaking in water at 35 deg.C for 14 hr until water is full and there is no wrinkle.
Draining: fishing out the soaked soybeans and draining the moisture on the surfaces of the soybeans;
fifth, sterilization: sterilizing soybean at 121 deg.C for 20min with high pressure steam sterilizer;
(standard: yellow brown appearance, bean fragrance, loose, soft, no hard core, no sticky, no floating water);
cooling, namely cooling the sterilized soybeans to 32 ℃ on a super clean bench; to obtain the soybeans to be pre-fermented.
3.2 Pre-fermentation method of fermented soya beans
The method comprises the following steps:
(1) activating the strain of the trichoderma racemosum; the strain activation is to inoculate Mucor racemosus strain in a PDA liquid culture medium and culture the strain at the constant temperature of 22 ℃ for 6 days;
(2) culturing the strains of the total trichoderma harzianum activated in the step (1); the strain culture is to inoculate the activated Mucor racemosus strain to a bran culture medium, and culture the Mucor racemosus strain at the constant temperature of 22 ℃ for 6 days to obtain Mucor racemosus strain liquid;
(3) spraying the Mucor racemosus liquid obtained in the step (2) on the soybean to be subjected to pre-fermentation; the specific inoculation amount of the total mucor specie liquid sprayed on the soybeans to be subjected to pre-fermentation is 5% (v/w);
(4) pre-fermenting the soybeans sprayed with the Mucor racemosus strain in the step (3), and illuminating the soybeans by using an LED plant growth lamp when the soybeans are pre-fermented, wherein the illumination intensity is 30 mu mol.m-2·s-1And the ratio of the illumination intensity of the blue light to the illumination intensity of the white light is 2:1 (namely the ratio of the number of the LED lamps), the illumination is carried out for 12 hours every day during the primary fermentation, and the primary fermentation is in a dark environment for 12 hours; the temperature of the primary fermentation is 13 ℃, the humidity of the primary fermentation is 82%, the time of the primary fermentation is 16 days, and the primary fermented soybeans are obtained after the primary fermentation is finished.
Example 4:
4.1 pretreatment of soybeans
Screening: removing impurities, and removing broken grains, worm-eaten grains, and mildewed grains;
cleaning: washing soybean with tap water for three times;
soaking: soaking in 38 deg.C water for 13 hr until water is full and there is no wrinkle.
Draining: fishing out the soaked soybeans and draining the moisture on the surfaces of the soybeans;
fifth, sterilization: sterilizing soybean at 121 deg.C for 20min with high pressure steam sterilizer;
(standard: yellow brown appearance, bean fragrance, loose, soft, no hard core, no sticky, no floating water);
cooling, namely cooling the sterilized soybeans to 32 ℃ on a super clean bench; to obtain the soybeans to be pre-fermented.
4.2 Pre-fermentation method of fermented soya beans
The method comprises the following steps:
(1) activating the strain of the trichoderma racemosum; the strain activation is to inoculate Mucor racemosus strain in PDA liquid culture medium and culture at 24 ℃ for 5.5 days;
(2) culturing the strains of the total trichoderma harzianum activated in the step (1); the strain culture is to inoculate the activated Mucor racemosus strain to a bran culture medium, and culture the Mucor racemosus strain at the constant temperature of 24 ℃ for 5.5 days to obtain Mucor racemosus strain liquid;
(3) spraying the Mucor racemosus liquid obtained in the step (2) on the soybean to be subjected to pre-fermentation; the specific inoculation amount of the total mucor specie liquid sprayed on the soybeans to be subjected to pre-fermentation is 3.5% (v/w);
(4) pre-fermenting the soybeans sprayed with the Mucor racemosus strain in the step (3), and illuminating the soybeans by using an LED plant growth lamp when the soybeans are pre-fermented, wherein the illumination intensity is 30 mu mol.m-2·s-1And the ratio of the illumination intensity of the blue light to the illumination intensity of the white light is 2:1 (namely the ratio of the number of the LED lamps), the illumination is carried out for 12 hours every day during the primary fermentation, and the primary fermentation is in a dark environment for 12 hours; the temperature of the primary fermentation is 14 ℃, the humidity of the primary fermentation is 79%, the time of the primary fermentation is 15.5 days, and the primary fermented soybeans are obtained after the primary fermentation is finished.
Example 5:
5.1 pretreatment of soybeans
Screening: removing impurities, and removing broken grains, worm-eaten grains, and mildewed grains;
cleaning: washing soybean with tap water for three times;
soaking: soaking in water at 42 deg.C for 11 hr until water is full and there is no wrinkle.
Draining: fishing out the soaked soybeans and draining the moisture on the surfaces of the soybeans;
fifth, sterilization: sterilizing soybean at 121 deg.C for 20min with high pressure steam sterilizer;
(standard: yellow brown appearance, bean fragrance, loose, soft, no hard core, no sticky, no floating water);
cooling, namely cooling the sterilized soybeans to 32 ℃ on a super clean bench; to obtain the soybeans to be pre-fermented.
5.2 Pre-fermentation method of fermented soya beans
The method comprises the following steps:
(1) activating the strain of the trichoderma racemosum; the strain activation is to inoculate Mucor racemosus strain in PDA liquid culture medium, and culture at the constant temperature of 26 ℃ for 4.5 days;
(2) culturing the strains of the total trichoderma harzianum activated in the step (1); the strain culture is to inoculate the activated Mucor racemosus strain to a bran culture medium, and culture the Mucor racemosus strain at the constant temperature of 26 ℃ for 4.5 days to obtain Mucor racemosus strain liquid;
(3) spraying the Mucor racemosus liquid obtained in the step (2) on the soybean to be subjected to pre-fermentation; the specific inoculation amount of the total mucor specie liquid sprayed on the soybeans to be subjected to pre-fermentation is 4.5% (v/w);
(4) pre-fermenting the soybeans sprayed with the Mucor racemosus strain in the step (3), and illuminating the soybeans by using an LED plant growth lamp when the soybeans are pre-fermented, wherein the illumination intensity is 30 mu mol.m-2·s-1And the ratio of the illumination intensity of the blue light to the illumination intensity of the white light is 2:1 (namely the ratio of the number of the LED lamps), the illumination is carried out for 12 hours every day during the primary fermentation, and the primary fermentation is in a dark environment for 12 hours; the temperature of the primary fermentation is 16 ℃, the humidity of the primary fermentation is 81%, the time of the primary fermentation is 14.5 days, and the primary fermented soybeans are obtained after the primary fermentation is finished.
Third, Experimental example
1. The free amino acid content and the amino acid nitrogen content of the pre-fermented soybeans obtained in examples 1 to 5 were measured; the results are shown in table 1 below:
TABLE 1 test results
| Content of free amino acids (g/100g) | Content of amino acid nitrogen (g/100g) | |
| Example 1 | 1.25 | 0.15 |
| Example 2 | 1.33 | 0.17 |
| Example 3 | 1.50 | 0.18 |
| Example 4 | 1.42 | 0.16 |
| Example 5 | 1.39 | 0.15 |
As can be seen from Table 1, the pre-fermentation method of fermented soybeans provided by the invention can enable the content of free amino acids in the pre-fermentation (15d) to reach 1.5g/100g, which is improved by about 30% compared with the content in the traditional process; the content of amino acid nitrogen reaches 0.18g/100g, which is improved by about 25 percent, and the quality and the flavor of the fermented soya beans are integrally improved.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention.
Claims (10)
1. A pre-fermentation method of fermented soya beans is characterized by comprising the following steps: the method comprises the following steps:
(1) activating the strain of the trichoderma racemosum;
(2) culturing the strains of the total mucor strain activated in the step (1) to obtain total mucor strain liquid;
(3) spraying the Mucor racemosus liquid obtained in the step (2) on the soybean to be subjected to pre-fermentation;
(4) spraying the water in the step (3)Pre-fermentation is carried out on soybeans of Mucor mycoides, illumination is carried out when the pre-fermentation is carried out on the soybeans, and the illumination intensity during illumination is 30 mu mol &−2⋅s−1(ii) a The temperature of the primary fermentation is 13-17 ℃, the humidity of the primary fermentation is 78% -82%, the time of the primary fermentation is 14-16 days, and the primary fermented soybeans are obtained after the primary fermentation is finished.
2. The pre-fermentation method of fermented soybeans according to claim 1, wherein: in the step (4), the LED plant growth lamp is adopted for illumination, and the ratio of the illumination intensity of the blue light to the illumination intensity of the white light is 1-3: 1-3.
3. The pre-fermentation method of fermented soybeans according to claim 2, wherein: the ratio of the illumination intensity of blue light to that of white light was 2: 1.
4. The pre-fermentation method of fermented soybeans according to claim 1, wherein: in the step (4), the illumination is performed for 11-13 hours every day during the pre-fermentation, and the pre-fermentation is performed in a dark environment for 11-13 hours.
5. The pre-fermentation method of fermented soybeans according to claim 1, wherein: in the step (1), the strain is activated by inoculating the Mucor racemosus strain to a PDA liquid culture medium and culturing at the constant temperature of 22-28 ℃ for 4-6 days.
6. The pre-fermentation method of fermented soybeans according to claim 1, wherein: in the step (2), the strain culture is to inoculate the activated trichoderma racemosum strain to a bran culture medium and culture the strain at the constant temperature of 22-28 ℃ for 4-6 days.
7. The pre-fermentation method of fermented soybeans according to claim 1, wherein: in the step (3), the specific inoculation amount of the total mucor specie liquid sprayed on the soybeans to be subjected to pre-fermentation is 3-5% (v/w).
8. The pre-fermentation method of fermented soybeans according to any one of claims 1 to 7, wherein: before the cultured trichoderma racemosum is sprayed on the soybeans to be subjected to pre-fermentation, the method also comprises the steps of screening, cleaning, soaking, draining, sterilizing and cooling the soybeans in sequence.
9. The pre-fermentation method of fermented soybeans according to claim 8, wherein: the soaking is carried out in water with the temperature of 35-45 ℃ for 10-14 h.
10. The pre-fermentation method of fermented soybeans according to claim 8, wherein: the sterilization is carried out by adopting a high-pressure steam sterilizer at the temperature of 121 ℃ for 20 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011475695.0A CN112471418B (en) | 2020-12-14 | 2020-12-14 | Pre-fermentation method of fermented soybeans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011475695.0A CN112471418B (en) | 2020-12-14 | 2020-12-14 | Pre-fermentation method of fermented soybeans |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN112471418A true CN112471418A (en) | 2021-03-12 |
| CN112471418B CN112471418B (en) | 2023-04-25 |
Family
ID=74916981
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011475695.0A Active CN112471418B (en) | 2020-12-14 | 2020-12-14 | Pre-fermentation method of fermented soybeans |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112471418B (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1096324A (en) * | 1993-06-12 | 1994-12-14 | 成都市酿造公司调味品研究所 | A kind of mucor strain and koji zymotechnique of producing fermented soya bean |
| CN103535634A (en) * | 2013-10-28 | 2014-01-29 | 贵州水巷子食品有限公司 | Low-salt and multi-strain segmented fermentation process for fermented soya beans |
| CN104087511A (en) * | 2014-04-11 | 2014-10-08 | 湖南农业大学 | Mucor racemosus strain and its application |
| KR20160126713A (en) * | 2015-04-24 | 2016-11-02 | 이강문 | Method for producing functional soy sauce and soybean paste, and functional soy sauce and soybean paste produced thereby |
| CN205865894U (en) * | 2016-06-08 | 2017-01-11 | 秦海力 | Soybean fermenting installation is used to production soy sauce |
| CN108813374A (en) * | 2018-06-28 | 2018-11-16 | 卢化纳 | The production method of fermented soya bean |
-
2020
- 2020-12-14 CN CN202011475695.0A patent/CN112471418B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1096324A (en) * | 1993-06-12 | 1994-12-14 | 成都市酿造公司调味品研究所 | A kind of mucor strain and koji zymotechnique of producing fermented soya bean |
| CN103535634A (en) * | 2013-10-28 | 2014-01-29 | 贵州水巷子食品有限公司 | Low-salt and multi-strain segmented fermentation process for fermented soya beans |
| CN104087511A (en) * | 2014-04-11 | 2014-10-08 | 湖南农业大学 | Mucor racemosus strain and its application |
| KR20160126713A (en) * | 2015-04-24 | 2016-11-02 | 이강문 | Method for producing functional soy sauce and soybean paste, and functional soy sauce and soybean paste produced thereby |
| CN205865894U (en) * | 2016-06-08 | 2017-01-11 | 秦海力 | Soybean fermenting installation is used to production soy sauce |
| CN108813374A (en) * | 2018-06-28 | 2018-11-16 | 卢化纳 | The production method of fermented soya bean |
Non-Patent Citations (2)
| Title |
|---|
| 林上飞等: "红光对酱油发酵品质的影响", 《照明工程学报》 * |
| 王政军: "从典籍看中国古代豆豉酿制工艺的发展" * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN112471418B (en) | 2023-04-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101197750B1 (en) | Manufacturing Method of Soybean paste | |
| Fukushima | Industrialization of fermented soy sauce production centering around Japanese shoyu | |
| CN100527992C (en) | Pure breed fermentation process for producing fermented soybean | |
| CN103535634A (en) | Low-salt and multi-strain segmented fermentation process for fermented soya beans | |
| CN103330148A (en) | Cultivation method for germinated brown rice | |
| WO2007078078A1 (en) | Manufacturing method of soybean paste by protease and its processed products | |
| CN111117859A (en) | Zero-additive sun vinegar and preparation process thereof | |
| CN102366085B (en) | Preparation technology of soybean paste | |
| CN107022467B (en) | Brewing method of high-free-state amino acid vinegar | |
| CN103719742A (en) | Technique for preparing Aspergillus fermented black beans by metabolism regulation process and product thereof | |
| KR100463675B1 (en) | Bean-Meju produced by two-stage fermentation and method for production of it thereof | |
| CN112471418A (en) | Pre-fermentation method of fermented soybeans | |
| CN112293156A (en) | Application of bamboo powder culture medium in industrial cultivation of white needle mushroom | |
| CN109965217B (en) | Bean cotyledon sweet petal and preparation method thereof | |
| CN105455016A (en) | Preparation method of fermented soybeans | |
| CN108384689B (en) | Production method for producing high-content GABA (gamma-aminobutyric acid) health-care sweet rice wine by fermenting seawater rice | |
| KR100968779B1 (en) | Manufacturing method of peptide seasonings using fermentation | |
| CN110923084A (en) | Peony sorghum liquor and preparation method thereof | |
| KR19990042935A (en) | Method for producing mushroom cultivation medium using chaff | |
| CN113403173B (en) | Fermentation process of white vinegar and white vinegar | |
| CN108813042A (en) | The processing method of Small-leaf Kuding tea fermented glossy ganoderma tea | |
| CN107927707A (en) | A kind of low temperature koji making method of soy sauce brewing | |
| CN105394583B (en) | A kind of flavor farm household sauce and processing method | |
| KR102622427B1 (en) | Manufacturing method of rice powder using rice bran fermented by lactic acid bacteria and rice powder comprising rice bran fermented by lactic acid bacteria | |
| KR20080098128A (en) | A method of a grain germination for a livestock feed |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |