CN1883301A - Laba beans multi-strain brewage process - Google Patents
Laba beans multi-strain brewage process Download PDFInfo
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- CN1883301A CN1883301A CNA2006100192257A CN200610019225A CN1883301A CN 1883301 A CN1883301 A CN 1883301A CN A2006100192257 A CNA2006100192257 A CN A2006100192257A CN 200610019225 A CN200610019225 A CN 200610019225A CN 1883301 A CN1883301 A CN 1883301A
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Abstract
Disclosed is a brewage method of beans used in laba porridge with multiple bacterium strains, comprising the following steps: selecting soyabeans, soaking, steaming, cooling, partly spraying with mucor strain solution, partly spraying with rhizopus solution, partly spraying with aspergillus oryzae solution, and partly spraying with Monascus solution, then fermenting respectively, mixing four parts fermented soyabeans together when mildew grows to 1.52cm, adding high activity proteinase, amylase, table salt, and yellow rice wine, mixing them sufficiently, putting same in jars and sealing, fermenting for 8-9 days, then taking them out of the jars, adding right amount of vegetable oil, white sugar, fresh ginger, and garlic, mixing them together, and obtaining beans used in laba porridge. The method shortens the fermention time from 15 days to 8 days, the amino acids content is equal to or more than 0.7g/100g, higher than that of other domestic soyabean products.
Description
Technical field
The present invention relates to a kind of method with the multi-strain brewage beans used in laba porridge.
Background technology
Beans used in laba porridge is a kind of traditional food of liking food for the public.Old technology is adopted in the original beans used in laba porridge production of the applicant, after soybean is boiled cooling, utilizes pure-blood ferment agent-mucor strain fermentation, and finished product is sterilized in modulation again, and its production time needs 15 days, amino acid content 〉=0.55g/100g.For shortening the production cycle, control and management are convenient in production, can realize suitability for industrialized production, Hunan Paipai Food Product Co., Ltd. has applied for " a kind of prescription of beans used in laba porridge and processing technology " (patent No. 02114087), the prescription of beans used in laba porridge is: by weight: finished product beans used in laba porridge 40～80%, spice 3～5%, oil 10～20%, flavoring 0.3～0.8%, additive 3～40%, additive is a capsicum, sugar, bacon, one of cured fish, its processing technology is: after selected soya bean is boiled cooling, utilize pure-blood ferment agent fermentation, through the temperature control primary fermentation, after the constant temperature after fermentation, modulate finished product after the canning and sterilizing again.
Summary of the invention
The objective of the invention is at above-mentioned present situation, it is short to aim to provide a kind of brewing time, the multi-strain brewage process of the beans used in laba porridge that the product amino acid content is high.
The implementation of the object of the invention is, the multi-strain brewage process of beans used in laba porridge, and concrete steps are as follows:
1) the suitable soybean that makes beans used in laba porridge of choosing was soaked 12-20 hour at normal temperatures, and put into steamer and cook, cooling,
2) get the soybean that 100Kg cooks, cools off, 60-70Kg uses the mucor strain spray solution, 15-25Kg uses the head mold spray solution, 5-15Kg uses the aspergillus oryzae spray solution, 3-13Kg uses the monascus spray solution, temperature bottom fermentation respectively at 16-18 ℃, 23-25 ℃, 28-30 ℃, 28-30 ℃
3) treat that the mould length on the soybean arrives 1.52cm, four kinds of soybean of fermenting are respectively mixed the highly active protein enzyme that adds the soybean weight 0.5 ‰ that cooks, cools off again, 3.5 ‰ amylase, 14% ± 2 salt, 1 ± 0.2 yellow rice wine, fully mix the dress altar thoroughly, sealing after fermentation 8-9 days
4) take out the altar from sealing, mix an amount of vegetable oil, white sugar, ginger, the head of garlic and get beans used in laba porridge.
Because the present invention sprays respectively with mucor strain solution, head mold spray solution, aspergillus oryzae solution, monascus solution, fermentation respectively, admixed together again later on, add the highly active protein enzyme, amylase seals the altar fermentation again, make fermentation time shorten to 8 days by 15 days, product amino acid gets content and reaches 〉=0.7g/100g, is higher than domestic bean product amino acid content about 30%.
The specific embodiment
Concrete steps of the present invention are as follows: select soybean, soak, put into steamer and cook, cooling, the soybean that 100Kg cooks, cools off, 60-70Kg uses the mucor strain spray solution, 15-25Kg uses the head mold spray solution, and 5-15Kg uses the aspergillus oryzae spray solution, and 3-13Kg uses the monascus spray solution, fermentation respectively, with the beans of four kinds of different mold fermentations be white in color respectively, faint yellow, yellow, crocus.
Treat mould length to 1.52cm, four kinds of soybean of fermenting are respectively mixed add the highly active protein enzyme again, replenished the amount of enzyme, also can play catalytic action, shorten fermentation time; Add amylase, with salt, yellow rice wine, fully mix the dress altar thoroughly, sealing after fermentation 8-9 days is taken out from the sealing altar, mixes an amount of vegetable oil, white sugar, ginger, the head of garlic and gets beans used in laba porridge.The amount of vegetable oil, white sugar, ginger, the head of garlic is decided as required, does not have concrete requirement.
Enumerate the specific embodiment of the invention below:
Example 1, the suitable soybean that makes beans used in laba porridge of choosing, under the normal temperature in May, soaked 16 hours, putting into steamer cooks, cooling, getting 100Kg cooks, the soybean of cooling, 60Kg uses the mucor strain spray solution, 25Kg uses the head mold spray solution, and 10Kg uses the aspergillus oryzae spray solution, and 5Kg uses the monascus spray solution, respectively at 18 ℃, 25 ℃, 28 ℃, 30 ℃ temperature bottom fermentation, 0.5 ‰ highly active protein enzyme, 3.5 ‰ amylase, 14% salt, 1% yellow rice wine is fully mixed the dress altar thoroughly, sealing after fermentation 8 days, from the sealing altar, take out, mix an amount of vegetable oil, white sugar, ginger, the head of garlic gets beans used in laba porridge.
Example 2, with example 1, different is, under the normal temperature in February, soaked 20 hours, 70Kg uses the mucor strain spray solution, 18Kg uses the head mold spray solution, and 8Kg uses the aspergillus oryzae spray solution, and 10Kg uses the monascus spray solution, respectively at 18 ℃, 25 ℃, 30 ℃, 30 ℃ temperature bottom fermentation, sealing after fermentation 9 days.
Example 3, with example 1, different is, soaks 12 hours under the normal temperature in July, 60Kg uses the mucor strain spray solution, and 15Kg uses the head mold spray solution, and 5Kg uses the aspergillus oryzae spray solution, 3Kg uses the monascus spray solution, respectively at 16 ℃, 25 ℃, 28 ℃, 28 ℃ temperature bottom fermentation.
Example 4, with example 1, different is, soaks 14 hours under the normal temperature in October, 65Kg uses the mucor strain spray solution, and 18Kg uses the head mold spray solution, and 9Kg uses the aspergillus oryzae spray solution, 7Kg uses the monascus spray solution, respectively at 16 ℃, 25 ℃, 28 ℃, 28 ℃ temperature bottom fermentation.
Example 5, with example 1, different is, under the normal temperature in November, soaked 12 hours, 68Kg uses the mucor strain spray solution, 22Kg uses the head mold spray solution, 12Kg uses the aspergillus oryzae spray solution, and 9Kg uses the monascus spray solution, respectively at 16 ℃, 25 ℃, 29 ℃, 29 ℃ temperature bottom fermentation.
Claims (1)
1, the multi-strain brewage process of beans used in laba porridge is characterized in that concrete steps are as follows:
1) the suitable soybean that makes beans used in laba porridge of choosing was soaked 12-20 hour at normal temperatures, and put into steamer and cook, cooling,
2) get the soybean that 100Kg cooks, cools off, 60-70Kg uses the mucor strain spray solution, 15-25Kg uses the head mold spray solution, 5-15Kg uses the aspergillus oryzae spray solution, 3-13Kg uses the monascus spray solution, temperature bottom fermentation respectively at 16-18 ℃, 23-25 ℃, 28-30 ℃, 28-30 ℃
3) treat that the mould length on the soybean arrives 1.52cm, four kinds of soybean of fermenting are respectively mixed the highly active protein enzyme that adds the soybean weight 0.5 ‰ that cooks, cools off again, 3.5 ‰ amylase, 14% ± 2 salt, 1 ± 0.2 yellow rice wine, fully mix the dress altar thoroughly, sealing after fermentation 8-9 days
4) take out the altar from sealing, mix an amount of vegetable oil, white sugar, ginger, the head of garlic and get beans used in laba porridge.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100192257A CN100411535C (en) | 2006-05-31 | 2006-05-31 | Laba beans multi-strain brewage process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100192257A CN100411535C (en) | 2006-05-31 | 2006-05-31 | Laba beans multi-strain brewage process |
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| Publication Number | Publication Date |
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| CN1883301A true CN1883301A (en) | 2006-12-27 |
| CN100411535C CN100411535C (en) | 2008-08-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2006100192257A Expired - Fee Related CN100411535C (en) | 2006-05-31 | 2006-05-31 | Laba beans multi-strain brewage process |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101984853A (en) * | 2010-09-30 | 2011-03-16 | 湖南农业大学 | Rapid fermentation process for preparing fermented soybeans by pure strains |
| CN103734623A (en) * | 2013-12-17 | 2014-04-23 | 灵璧县九家味食品有限公司 | Spiced natto preparation method |
| CN105192592A (en) * | 2015-08-06 | 2015-12-30 | 武汉骏安生物科技有限公司 | Laba beans with function of reducing blood glucose and processing method thereof |
| CN106912802A (en) * | 2017-03-13 | 2017-07-04 | 汪辉鳌 | A kind of bean food and preparation method thereof |
| CN108477589A (en) * | 2018-04-02 | 2018-09-04 | 湖南轻工研究院有限责任公司 | A kind of preparation method of beans used in laba porridge companion meal sauce |
| CN109363086A (en) * | 2018-10-19 | 2019-02-22 | 湖北楚大爷食品有限公司 | A kind of technological process of production of beans used in laba porridge |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1220446C (en) * | 2002-04-24 | 2005-09-28 | 湖南派派食品有限公司 | Composition and making process of laba bean |
| CN1271944C (en) * | 2003-07-23 | 2006-08-30 | 东北农业大学 | Production method for soybean paste mixed fungus leaven |
-
2006
- 2006-05-31 CN CNB2006100192257A patent/CN100411535C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101984853A (en) * | 2010-09-30 | 2011-03-16 | 湖南农业大学 | Rapid fermentation process for preparing fermented soybeans by pure strains |
| CN103734623A (en) * | 2013-12-17 | 2014-04-23 | 灵璧县九家味食品有限公司 | Spiced natto preparation method |
| CN105192592A (en) * | 2015-08-06 | 2015-12-30 | 武汉骏安生物科技有限公司 | Laba beans with function of reducing blood glucose and processing method thereof |
| CN106912802A (en) * | 2017-03-13 | 2017-07-04 | 汪辉鳌 | A kind of bean food and preparation method thereof |
| CN108477589A (en) * | 2018-04-02 | 2018-09-04 | 湖南轻工研究院有限责任公司 | A kind of preparation method of beans used in laba porridge companion meal sauce |
| CN109363086A (en) * | 2018-10-19 | 2019-02-22 | 湖北楚大爷食品有限公司 | A kind of technological process of production of beans used in laba porridge |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100411535C (en) | 2008-08-20 |
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Owner name: HUBEI SHANXIANG FOOD CO., LTD. Free format text: FORMER NAME: HUBEI SHANXIANG SAUCE CO., LTD. |
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Address after: 49 No. 431607 Hanchuan city of Hubei province Huayan Farm Center Avenue Patentee after: HUBEI SHANXIANG FOODS CO., LTD. Address before: 49 No. 431607 Hanchuan city of Hubei province Huayan Farm Center Avenue Patentee before: Hubei Shangxiang Season Drinking Co., Ltd. |
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