CN116035169A - A kind of production and processing technology of Douban sweet petals added with bean dregs - Google Patents

Abstract

The invention discloses a production and processing technology of Doubanzi added with bean dregs, and relates to the technical field of bean paste manufacturing. The production and processing technology of Doubanzi with bean dregs is optimized by adding bean dregs and soybean protein to the raw materials of Doubanzi for koji making. In the case of realizing the recycling of bean dregs resources, it also solves the problem of the single raw material of broad bean and flour. , Nutrients are unbalanced, unable to meet the needs of Aspergillus oryzae growth and metabolism, which greatly improves the quality of Doubantianzi. The invention shortens the fermentation time of the sweet bean seeds and improves the production efficiency by adjusting the fermentation temperature of the sweet bean seeds to 40-50° C. for constant temperature fermentation.

Description

A kind of production and processing technology of Douban sweet petals added with bean dregs

technical field

The invention relates to the technical field of bean paste manufacturing, in particular to a production and processing process of sweet bean paste with bean dregs added.

Background technique

Pixian Douban is the soul of Sichuan cuisine. It is fermented with broad bean, flour, fermented by Aspergillus oryzae, and pickled fresh red pepper. It is mixed evenly in a certain proportion and put into the fermentation tank. , After ripening and fermenting for more than 90 days through traditional crafts such as "sun drying and night dew" to mature. Among them, as an important part of the brewing process of Pixian Douban, the quality of Douban sweet watercress directly affects the final quality of Pixian Douban. The traditional production process of sweet watercress generally uses broad bean watercress and flour as raw materials. After soaking, steaming and other pretreatments, the broad bean watercress is mixed with flour in a certain proportion, and then inoculated with Aspergillus oryzae for fermentation. The mature watercress koji is added with 14% salt Hot salt water, fermented at room temperature for about 90 days to mature. The traditional process has single raw materials for making koji with watercress and unbalanced nutrients, which cannot meet the growth and metabolism needs of Aspergillus oryzae, and the fermentation time is long and the production efficiency is low.

The invention with the existing publication number CN110037247A discloses a brewing process of sweet petals with high amino acid nitrogen. In this invention, the by-product rice dregs is used to ferment sweet petals again to increase the amino acid nitrogen content of sweet petals. However, the function of rice dregs is relatively single, and it can only increase the amino acid nitrogen of Doubanzi.

Okara is a by-product in the process of producing soybean milk or tofu. It not only has high protein content, but also contains rich fat, calcium, phosphorus, iron and other nutrients. At the same time, bean dregs have the disadvantages of high moisture content, easy corruption, and difficult storage, making it difficult to use. At present, the vast majority of bean dregs are processed into animal feed, or even directly treated as waste, which not only causes waste of resources, but also pollutes the environment.

Contents of the invention

(1) Solved technical problems

Aiming at the deficiencies in the prior art, the present invention provides a production and processing technology of Douban sweet watercress added with bean dregs, which solves the following technical problems:

1. The traditional process has single raw materials for making koji with watercress and unbalanced nutrients, which cannot meet the growth and metabolism needs of Aspergillus oryzae, and the fermentation time is long and the production efficiency is low;

2. The production process of Doubanzi with added rice dregs can only absorb the amino acid nitrogen of Doubanzi.

(2) Technical solution

Based on the above problems, the present invention provides a production and processing technology of Doubanzi added with bean dregs. By optimizing raw materials and fermentation process parameters, the quality of Doubanzi obtained is better than that of the traditional process, and the production time of Doubanzi is greatly shortened. The fermentation time is improved, and the production efficiency is improved.

The present invention adopts following technical solutions to realize the purpose of the present invention:

The flow chart of the fermentation process of Doubantianzizi is shown in Figure 1.

Sweet flap seed fermentation process parameters:

① Soaking broad bean flap: 70% moistening water, soaking at 65°C for 60 minutes;

②Steaming of broad bean flaps: After soaking the broad bean flaps, steam them in a pressure cooker for 10 minutes. After exhausting the pot, spread them all on a clean porcelain plate and cool to a temperature of about 35°C;

③Raw material mixing: each raw material is composed according to the following mass percentages: 60%-80% of broad beans, 10%-20% of bean dregs, 5%-15% of soybean protein, 10%-20% of flour, and the inoculation accounts for the total mass of raw materials. 0.5% Aspergillus oryzae koji essence is mixed evenly;

④ Koji making: Put the mixed raw materials into the koji making plate, control the koji making temperature at 26-35°C, and the relative humidity at 90%, turn the koji when the central temperature of the koji material reaches 36°C, and collect the koji after the broad bean petals are covered with yellow-green spores. Koji making time 72h;

⑤Fermentation: Douban koji is fully mixed with salt water with a salt content of 14% and a temperature of 35°C at a ratio of 1:1.5 (mass ratio), and the fermentation temperature is controlled at 40-50°C to ferment at a constant temperature.

(3) Beneficial effects

The invention provides a production and processing technology of Douban sweet petals added with bean dregs. Has the following beneficial effects:

(1) Okara is a by-product in the process of producing soybean milk or tofu, and its content of insoluble dietary fiber, crude fiber, crude protein, crude fat, reducing sugar, total sugar and flavonoids are 35.80%, 9.74%, 19.84%, 6.03% respectively , 2.45%, 37.61%, and 0.25%. It has the nutritional characteristics of high fiber, high protein, low fat, low reducing sugar, high potassium and low sodium, high calcium and magnesium content, and high nutritional value. However, it also has the disadvantages of being easily corrupted and difficult to store, and it is difficult to use. If it is not disposed of in time, there will be a risk of polluting the environment. Although the raw materials for koji making of Doubantianzi are rich in protein, starch and other nutrients, the content of insoluble dietary fiber, crude fat and other nutrients is low, and the nutrients are unbalanced. Since the crude fiber component in the bean dregs can induce the secretion of starch glucoamylase of Aspergillus oryzae, the present invention adds bean dregs to the raw material of Doubanzizi koji making, which not only enriches its nutritional components, improves the quality of Doubanzizi, but also realizes The reuse of bean dregs resources is economical and environmentally friendly.

(2), because the crude protein content of bean dregs is about 20%, lower than the crude protein content of broad bean watercress, adding bean dregs in the raw material for koji making of Douban sweet watercress will reduce its overall crude protein content. While the crude protein content in soybean protein reaches 40%, adding soybean protein to the raw material for koji making of Doubanzi can effectively make up for the short board that the protein of the raw material for making koji of Doubanzi is reduced due to the addition of bean dregs. In addition, soybean protein also has the effect of improving the production of protease by Aspergillus oryzae.

(3) Because temperature has many influences on fermentation, such as cell growth, product synthesis and biosynthesis, etc. According to the kinetics of the enzymatic reaction, the increase of temperature will accelerate the reaction speed, which will eventually lead to the acceleration of microbial reproduction. In addition, the fermentation temperature of the traditional process is normal temperature, and the fermentation temperature changes with the temperature of the four seasons, resulting in a long fermentation cycle and unstable quality of Douban sweet bean seeds. By adjusting the fermentation temperature to 40-50 DEG C for constant temperature fermentation, the invention can not only inhibit the reproduction of low-temperature miscellaneous bacteria in the fermentation system, but also shorten the fermentation time and improve the production efficiency.

Description of drawings

Fig. 1 is process flow chart of the present invention.

Detailed ways

The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

Example 1:

This embodiment provides a kind of production and processing technology that improves the quality of Douban sweet petals. The mass percentages of each component of Douban sweet petals raw materials in this embodiment are as follows: broad bean watercress 65%, bean dregs 15%, soybean protein 10%, Flour is 10%, and the fermenting temperature of the sweet petals is controlled at 45°C for constant temperature fermentation. The production and processing technology is as follows:

① Soaking broad bean flap: 70% moistening water, soaking at 65°C for 60 minutes;

②Steaming of broad bean flaps: After soaking the broad bean flaps, steam them in a pressure cooker for 10 minutes. After exhausting the pot, spread them all on a clean porcelain plate and cool to a temperature of about 35°C;

③ Mixing of raw materials: each raw material is composed according to the following mass percentages: 65% of broad bean flap, 15% of bean dregs, 10% of soybean protein, and 10% of flour are mixed evenly, and the inoculation of Aspergillus oryzae koji essence accounting for 0.5% of the total mass of raw materials is evenly mixed;

④ Koji making: Put the mixed raw materials into the koji making plate, control the koji making temperature at 26-35°C, and the relative humidity at 90%, turn the koji when the central temperature of the koji material reaches 36°C, and collect the koji after the broad bean petals are covered with yellow-green spores. Koji making time 72h;

⑤Fermentation: Douban koji is fully mixed with salt water with 14% salt and temperature 35°C at a ratio of 1:1.5 (mass ratio).

Example 2:

This embodiment provides a kind of production and processing technology that improves the quality of Douban sweet petals. The mass percentages of each component of Douban sweet petals raw materials in this embodiment are as follows: broad bean watercress 75%, bean dregs 10%, soybean protein 5%, Flour is 10%, and the fermenting temperature of the sweet petals is controlled at 40°C for constant temperature fermentation. The production and processing technology is as follows:

① Soaking broad bean flap: 70% moistening water, soaking at 65°C for 60 minutes;

②Steaming of broad bean flaps: After soaking the broad bean flaps, steam them in a pressure cooker for 10 minutes. After exhausting the pot, spread them all on a clean porcelain plate and cool to a temperature of about 35°C;

③ Mixing of raw materials: each raw material is composed according to the following mass percentages: 75% of broad bean flap, 10% of bean dregs, 5% of soybean protein, and 10% of flour are evenly mixed, and the inoculation of Aspergillus oryzae koji essence accounting for 0.5% of the total mass of raw materials is evenly mixed;

④ Koji making: Put the mixed raw materials into the koji making plate, control the koji making temperature at 26-35°C, and the relative humidity at 90%, turn the koji when the central temperature of the koji material reaches 36°C, and collect the koji after the broad bean petals are covered with yellow-green spores. Koji making time 72h;

⑤Fermentation: Douban koji is fully mixed with salt water with 14% salt and temperature 35°C at a ratio of 1:1.5 (mass ratio), and the fermentation temperature is controlled at 40°C for constant temperature fermentation. After the fermentation is completed, Douban sweet petals are obtained.

Example 3:

This embodiment provides a kind of production and processing technology that improves the quality of Douban sweet petals. The mass percentages of each component of the raw materials of Douban sweet petals in this embodiment are as follows: broad bean watercress 62%, bean dregs 18%, soybean protein 7%, Flour is 13%, and the fermenting temperature of the sweet petals is controlled at 48°C for constant temperature fermentation. The production and processing technology is as follows:

① Soaking broad bean flap: 70% moistening water, soaking at 65°C for 60 minutes;

②Steaming of broad bean flaps: After soaking the broad bean flaps, steam them in a pressure cooker for 10 minutes. After exhausting the pot, spread them all on a clean porcelain plate and cool to a temperature of about 35°C;

③ Mixing of raw materials: each raw material is composed according to the following mass percentages: 62% of broad bean flap, 18% of bean dregs, 7% of soybean protein, and 13% of flour are uniformly mixed, and the inoculation of Aspergillus oryzae koji essence accounting for 0.5% of the total mass of raw materials is uniformly mixed;

④ Koji making: Put the mixed raw materials into the koji making plate, control the koji making temperature at 26-35°C, and the relative humidity at 90%, turn the koji when the central temperature of the koji material reaches 36°C, and collect the koji after the broad bean petals are covered with yellow-green spores. Koji making time 72h;

⑤Fermentation: Douban koji is fully mixed with salt water with a salt content of 14% and a temperature of 35°C at a ratio of 1:1.5 (mass ratio), and the fermentation temperature is controlled at 48°C for constant temperature fermentation.

Example 4:

This embodiment provides a kind of production and processing technique that improves the quality of Douban sweet petals. The mass percentages of each component of the raw materials of Douban sweet petals in this embodiment are as follows: broad bean 70%, bean dregs 10%, soybean protein 5%, Flour 15%, control the fermenting temperature of sweet petals at 50°C for constant temperature fermentation. The production and processing technology is as follows:

① Soaking broad bean flap: 70% moistening water, soaking at 65°C for 60 minutes;

②Steaming of broad bean flaps: After soaking the broad bean flaps, steam them in a pressure cooker for 10 minutes. After exhausting the pot, spread them all on a clean porcelain plate and cool to a temperature of about 35°C;

③ Mixing of raw materials: each raw material is composed according to the following mass percentages: 70% of broad bean flap, 10% of bean dregs, 5% of soybean protein, and 15% of flour are uniformly mixed, and the inoculation of Aspergillus oryzae koji essence accounting for 0.5% of the total mass of raw materials is uniformly mixed;

④ Koji making: Put the mixed raw materials into the koji making plate, control the koji making temperature at 26-35°C, and the relative humidity at 90%, turn the koji when the central temperature of the koji material reaches 36°C, and collect the koji after the broad bean petals are covered with yellow-green spores. Koji making time 72h;

⑤Fermentation: Douban koji is fully mixed with salt water with 14% salt and temperature 35°C at a ratio of 1:1.5 (mass ratio), and the fermentation temperature is controlled at 50°C for constant temperature fermentation. After the fermentation is completed, Douban sweet petals are obtained.

Comparative example 1:

This comparative example adopts the traditional process. Compared with the implementation case, only broad bean watercress and flour are used as raw materials, and the fermentation temperature of sweet watercress is controlled to 45°C for constant temperature fermentation. The mass percentage of each component of the Douban sweet watercress seed raw material of this comparative example is as follows: 90% of broad bean watercress, 10% of flour. The production and processing technology is as follows:

① Soaking broad bean flap: 70% moistening water, soaking at 65°C for 60 minutes;

②Steaming of broad bean flaps: After soaking the broad bean flaps, steam them in a pressure cooker for 10 minutes. After exhausting the pot, spread them all on a clean porcelain plate and cool to a temperature of about 35°C;

③ Mixing of raw materials: each raw material is composed according to the following mass percentages: 70% of broad bean flap, 10% of bean dregs, 5% of soybean protein, and 15% of flour are uniformly mixed, and the inoculation of Aspergillus oryzae koji essence accounting for 0.5% of the total mass of raw materials is uniformly mixed;

④ Koji making: Put the mixed raw materials into the koji making plate, control the koji making temperature at 26-35°C, and the relative humidity at 90%, turn the koji when the central temperature of the koji material reaches 36°C, and collect the koji after the broad bean petals are covered with yellow-green spores. Koji making time 72h;

⑤Fermentation: Douban koji is fully mixed with salt water with 14% salt and temperature 35°C at a ratio of 1:1.5 (mass ratio).

Comparative example 2:

This comparative example adopts the traditional process, compared with the implementation case 4, only the sweet petals are fermented at room temperature. The percentage by mass of each component of the Douban sweet watercress raw material in this embodiment is as follows: 70% of broad bean watercress, 10% of bean dregs, 5% of soybean protein, and 15% of flour. The production and processing technology is as follows:

① Soaking broad bean flap: 70% moistening water, soaking at 65°C for 60 minutes;

②Steaming of broad bean flaps: After soaking the broad bean flaps, steam them in a pressure cooker for 10 minutes. After exhausting the pot, spread them all on a clean porcelain plate and cool to a temperature of about 35°C;

③ Mixing of raw materials: each raw material is composed according to the following mass percentages: 70% of broad bean flap, 10% of bean dregs, 5% of soybean protein, and 15% of flour are uniformly mixed, and the inoculation of Aspergillus oryzae koji essence accounting for 0.5% of the total mass of raw materials is uniformly mixed;

④ Koji making: Put the mixed raw materials into the koji making plate, control the koji making temperature at 26-35°C, and the relative humidity at 90%, turn the koji when the central temperature of the koji material reaches 36°C, and collect the koji after the broad bean petals are covered with yellow-green spores. Koji making time 72h;

⑤Fermentation: Douban koji is fully mixed with salt water with a salt content of 14% and a temperature of 35°C at a ratio of 1:1.5 (mass ratio), and fermented at room temperature. After the fermentation is completed, Douban sweet petals are obtained.

Comparative example 3:

Compared with the comparative case 1, this comparative example not only uses broad bean watercress and flour as raw materials, but also ferments sweet watercress at room temperature. The mass percent of each component of the Douban sweet watercress seed raw material of this comparative example is as follows: 80% broad bean watercress, 20% flour. The production and processing technology is as follows:

① Soaking broad bean flap: 70% moistening water, soaking at 65°C for 60 minutes;

②Steaming of broad bean flaps: After soaking the broad bean flaps, steam them in a pressure cooker for 10 minutes. After exhausting the pot, spread them all on a clean porcelain plate and cool to a temperature of about 35°C;

③ Mixing of raw materials: each raw material is composed according to the following mass percentages: 70% of broad bean flap, 10% of bean dregs, 5% of soybean protein, and 15% of flour are uniformly mixed, and the inoculation of Aspergillus oryzae koji essence accounting for 0.5% of the total mass of raw materials is uniformly mixed;

④ Koji making: Put the mixed raw materials into the koji making plate, control the koji making temperature at 26-35°C, and the relative humidity at 90%, turn the koji when the central temperature of the koji material reaches 36°C, and collect the koji after the broad bean petals are covered with yellow-green spores. Koji making time 72h;

⑤Fermentation: Douban koji is fully mixed with salt water with a salt content of 14% and a temperature of 35°C at a ratio of 1:1.5 (mass ratio), and fermented at room temperature. After the fermentation is completed, Douban sweet petals are obtained.

Comparative example 4:

Compared with the implementation case 1, this control example uses rice dregs powder to partially replace bean dregs while controlling the crude protein of the entire raw material system, and controls the fermenting temperature of sweet petals to be fermented at a constant temperature of 45°C. The mass percent of each component of the Douban sweet watercress raw material in this comparative example is as follows: 65% of broad bean watercress, 9% of bean dregs, 8% of rice dregs powder, 8% of soybean protein, and 10% of flour. The production and processing technology is as follows:

① Soaking broad bean flap: 70% moistening water, soaking at 65°C for 60 minutes;

②Steaming of broad bean flaps: After soaking the broad bean flaps, steam them in a pressure cooker for 10 minutes. After exhausting the pot, spread them all on a clean porcelain plate and cool to a temperature of about 35°C;

③ Mixing of raw materials: each raw material is composed according to the following mass percentages: 65% of broad bean flap, 9% of bean dregs, 8% of rice dregs powder, 8% of soybean protein, and 10% of flour are mixed evenly, and inoculated with Aspergillus oryzae koji which accounts for 0.5% of the total mass of raw materials finely mixed;

④ Koji making: Put the mixed raw materials into the koji making plate, control the koji making temperature at 26-35°C, and the relative humidity at 90%, turn the koji when the central temperature of the koji material reaches 36°C, and collect the koji after the broad bean petals are covered with yellow-green spores. Koji making time 72h;

⑤Fermentation: Douban koji is fully mixed with salt water with 14% salt and temperature 35°C at a ratio of 1:1.5 (mass ratio).

Comparative example 5:

Compared with the implementation case 1, this comparative example uses rice dregs powder instead of bean dregs under the condition that the crude protein of the whole raw material system remains unchanged, and controls the fermenting temperature of sweet petals to be fermented at a constant temperature of 45°C. The mass percentage of each component of the Douban sweet watercress seed raw material in this comparative example is as follows: broad bean watercress 67%, rice dregs powder 12.4%, soybean protein 10.3%, and flour 10.3%. The production and processing technology is as follows:

① Soaking broad bean flap: 70% moistening water, soaking at 65°C for 60 minutes;

②Steaming of broad bean flaps: After soaking the broad bean flaps, steam them in a pressure cooker for 10 minutes. After exhausting the pot, spread them all on a clean porcelain plate and cool to a temperature of about 35°C;

③ raw material mixing: each raw material is composed according to the following mass percentages: 67% of broad bean flap, 12.4% of rice dregs powder, 10.3% of soybean protein, 10.3% of flour are uniformly mixed, and the inoculation of Aspergillus oryzae koji essence accounting for 0.5% of the total mass of raw materials is uniformly mixed;

④ Koji making: Put the mixed raw materials into the koji making plate, control the koji making temperature at 26-35°C, and the relative humidity at 90%, turn the koji when the central temperature of the koji material reaches 36°C, and collect the koji after the broad bean petals are covered with yellow-green spores. Koji making time 72h;

⑤Fermentation: Douban koji is fully mixed with salt water with 14% salt and temperature 35°C at a ratio of 1:1.5 (mass ratio).

The quality of sweet watercress prepared in Examples and Comparative Examples was detected: ①The content of sweet watercress total acid and amino acid nitrogen content refers to the method of GB/T 20560-2006 "Geographical Indication Products Pixian Douban"; ②5 reducing sugars refer to food Determination method of reducing sugar in medium; ③Red index of sweet petals: determined by colorimetry. Take 5g of the chopped sample and add 50mL of distilled water, soak for 30min and set the volume to 100mL, then centrifuge, take the supernatant and measure its optical density value (OD610nm) at a wavelength of 610nm, which is marked as D1, and measure the optical density value (OD510nm) at a wavelength of 510nm. is D2, and the formula for calculating the redness index is as follows: X=D1/D2, where X is the redness index, D1 is the optical density value at a wavelength of 610nm, and D2 is the optical density value at a wavelength of 510nm; ④The sensory evaluation refers to Pi The sensory requirements of county bean paste and sweet noodle sauce were combined with the characteristics of sweet bean seeds to formulate the test evaluation criteria for sweet bean seeds, that is, to select 15 experienced condiment tasters and score them from four aspects: color, aroma, taste, and body shape. The scoring criteria are shown in Table 1, and the measurement results of various indicators are shown in Table 2:

Table 1 Sensory Evaluation Criteria for Doubantianzi

Table 2 Quality Evaluation Results of Doubantianzi

Comparative example 1 uses broad bean splits and flour as raw materials, and controls the fermentation temperature of sweet petals at 45°C for constant temperature fermentation; comparative example 2 only ferments sweet petals at room temperature compared with embodiment 4; comparative example 3 not only uses broad bean splits and flour as raw materials , and Doubantianzi is also fermented at room temperature. As can be seen from Table 2, embodiment 1-4 is compared with comparative example 1-3: 1. the total acid, reducing sugar, amino acid nitrogen, red index and sensory score of Doubanzi in all embodiments The indicators are better than the control example. As can be seen, in the present invention, the optimized watercress koji-making raw material adds bean dregs and soybean protein and the effect of synergism has been produced between the original watercress koji-making raw material broad bean flap and flour of traditional technology (comparative example 1 and comparative example 3 watercress koji-making formula only Broad beans and flour are arranged, and comparative example 2 and embodiment 1-4 watercress koji making formula not only contain broad beans and flour, also comprise bean dregs and soybean protein.From the quality evaluation result of Doubantian, Doubantian in all embodiments The indicators of total acid, reducing sugar, amino acid nitrogen, red index and sensory score of watercress>Comparative example 2>Comparative example 1 and comparative example 3. It can be seen that in the present invention, bean dregs and soybean protein are added to optimize the raw materials of watercress koji making , has enriched the nutrition of traditional craft watercress koji raw material broad bean flap and flour, has produced the effect of synergism.And in embodiment 1-4, every index of the sweet watercress of watercress all has obviously improved, and this illustrates that the present invention selects for use Broad bean, bean dregs, soybean protein and flour have an unexpected interaction, and this effect can improve the various enzyme activities of Aspergillus oryzae in the koji making process, and finally achieve the purpose of improving the quality of Douban sweet bean seeds), implement In the example 1-4, every index of the sweet watercress of watercress all has improved obviously, and this shows that the broad bean watercress that the present invention selects, bean dregs, soybean protein and flour have produced unexpected interaction, and this effect can improve rice The various enzyme activities of Aspergillus in the koji-making process finally achieve the purpose of improving the quality of Doubanzizi; ②The fermentation time of all examples is shortened by half compared with the control case. It can be seen that adjusting the fermentation temperature of sweet petals to 40-50° C. for constant temperature fermentation in the present invention can effectively shorten the fermentation time of sweet petals. Apparently, the production process of the composition ratio of the raw materials for making koji with watercress and the fermentation temperature of sweet watercress seeds in Example 1 has the best effect, and the quality of the obtained watercress sweet watercress seeds is the best.

Comparative Example 4 is the comparative example of Example 1, that is, under the condition that the crude protein of the entire raw material system is kept unchanged, rice dregs powder is used to partially replace the bean dregs, and the fermentation temperature of sweet petals is controlled at 45°C for constant temperature fermentation; Comparative Example 5 is Example 1 In the control example, under the condition that the crude protein of the whole raw material system is kept unchanged, rice dregs powder is used to replace all bean dregs, and the fermenting temperature of sweet bean seeds is controlled to be fermented at a constant temperature of 45°C. As can be seen from Table 2, embodiment 1 is compared with comparative example 4-5, and each index such as total acid, reducing sugar, amino acid nitrogen, red index and sensory score of Douban sweet petal is better than comparative example, and The effect of using rice dregs powder to partially replace bean dregs is better than that of whole replacement, which shows that compared with the present invention, the effect of using rice dregs powder to replace bean dregs in the raw material system cannot reach the effect of using all bean dregs. Compared with the control examples 1-3, the amino acid nitrogen of Doubantianzi fermented in the control examples 4-5 was significantly increased, but the total acid, reducing sugar, red index and sensory score were not significantly different. It can be seen that the function of rice dregs powder is relatively single, which can only increase the amino acid nitrogen of Doubantianzi, and has little contribution to other indicators.

To sum up, the production and processing technology of Doubanzi with bean dregs is optimized by adding bean dregs and soybean protein to the raw materials of Doubanzi koji making. In the case of realizing the recycling of bean dregs resources, it also solves the problems of faba bean and bean. The two raw materials of flour are single and the nutrients are unbalanced, which cannot meet the needs of the growth and metabolism of Aspergillus oryzae, which greatly improves the quality of Douban Tianbanzi. The invention shortens the fermenting time of the sweet watercress and improves the production efficiency by adjusting the fermentation temperature of the sweet watercress to 40-50 DEG C for constant temperature fermentation.

Claims (9)

1. The bean cotyledon and sweet potato production processing technology with bean dregs added comprises soaking, steaming and boiling, raw material mixing, starter propagation and fermentation, wherein fermentation microorganisms, flour and steamed broad bean cotyledon are mixed in the raw material mixing, and the technology is characterized in that: bean dregs and protein are added into the raw material mixture.

2. The process for producing and processing the bean cotyledon added with bean dregs according to claim 2, which is characterized in that: the protein is soybean protein.

3. The process for producing and processing the bean cotyledon added with bean dregs according to claim 1, which is characterized in that: the mass ratio of the broad bean paste to the bean dregs is 62-75: 10 to 18.

4. The process for producing and processing the bean cotyledon added with bean dregs according to claim 2, which is characterized in that: the mass ratio of the broad bean paste to the soybean protein is 62-75: 5 to 10.

5. The process for producing and processing the bean cotyledon added with bean dregs according to claim 1, which is characterized in that: the mass ratio of the broad bean paste to the flour is 62-75: 10 to 13.

6. The process for producing and processing the bean cotyledon added with bean dregs according to claim 1, which is characterized in that: the fermentation microorganism is aspergillus oryzae, and the aspergillus oryzae is added into the raw materials in a mode of aspergillus oryzae aspergillin for mixing.

7. The process for producing and processing the bean cotyledon added with bean dregs, which is characterized in that: the addition amount of the aspergillus oryzae aspergillin is 0.5% of the total mass of the raw materials.

8. The process for producing and processing the bean cotyledon added with bean dregs according to claim 1, which is characterized in that: in the process of preparing the yeast, the mixed raw materials are put into a starter culture Qu Pan, the starter culture temperature is controlled to be 26-35 ℃, the relative humidity is controlled to be 90%, the starter culture is turned over when the center temperature of the starter culture reaches 36 ℃, and the starter culture is collected after broad bean petals grow full of yellow-green spores, and the starter culture time is 72 hours.

9. The process for producing and processing the bean cotyledon added with bean dregs according to claim 1, which is characterized in that: and in the fermentation process, the soybean paste yeast starter is fully mixed with salt water with the salt content of 14% and the temperature of 35 ℃ in a mass ratio of 1:1.5, the constant-temperature fermentation is performed at the fermentation temperature of 40-50 ℃, and the soybean paste sweet paste is obtained after the fermentation is finished.

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