Process-controlled rapid fermentation processing method of pure strains of Liuyang salt black beans
A technology of Liuyang Douchi and process control, which is applied in the field of rapid fermentation of pure strains of Liuyang Douchi, can solve the problems of unstable product quality, high product cost, unstable quality, etc., to ensure product safety and quality stability , strong continuous production capacity and reasonable design of process parameters
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Embodiment 1
[0024] Soak 500kg of fresh black beans until the water content is 40%, put them into layers in a pressure cooker at 121°C, and dry-steam them for 30 minutes; then, cool the dry-steamed black beans to room temperature, and inoculate the above-mentioned expanded culture at a weight ratio of 0.5% After inoculation of pure Aspergillus oryzae, mix thoroughly, and control the water content of black soybeans to 67% after inoculation; spread the inoculated black soybeans with a thickness of 2-3cm, and ferment and make koji for 72 hours at 32-35°C and relative humidity at 75-80% , when the koji material is covered with hyphae and yellow spores, the koji is produced, and a fermentation is completed; the cooked koji obtained after fermentation is naturally cooled for 24 hours and then placed in an enzyme washing tank, adding hot water at 60°C, stirring for 10 minutes to wash the enzyme Drain; then add 2% white wine according to the weight ratio, mix well and put it into an airtight tank w...
Embodiment 2
[0026] Soak 500kg of fresh black beans until the water content is 45%, put them into layers in a pressure cooker at 121°C, and dry-steam them for 25 minutes; then, cool the dry-steamed black beans to room temperature, and inoculate the above-mentioned expanded culture at a weight ratio of 0.4% The pure Aspergillus oryzae after inoculation is fully mixed, and the water content of the black soybeans is controlled to 60% after inoculation; the inoculated black soybeans are spread in a thickness of 1-2cm, and fermented at 32-35°C and relative humidity at 70-80% for 60 hours , when the koji material is covered with hyphae and yellow spores, the koji is produced, and the first fermentation is completed; the cooked koji obtained after fermentation is naturally cooled for 24 hours, then placed in an enzyme washing tank, added with 55°C hot water, and stirred for 8 minutes. Wash the enzyme and drain; then add 1% salt according to the weight ratio, mix well and put it into a closed tank ...
Embodiment 3
[0028] Soak 500kg of fresh black beans until the water content is 50%, put them into layers in a pressure cooker at 121°C, and dry-steam them for 15 minutes; then, cool the dry-steamed black beans to room temperature, and inoculate the above-mentioned expanded culture at a weight ratio of 0.3% After inoculation of pure Aspergillus oryzae, mix thoroughly, and control the water content of black soybeans to 55% after inoculation; spread the inoculated black soybeans with a thickness of 1-2cm, and ferment and make koji at 32-35°C and relative humidity at 75-80% for 48 hours , when the koji material is covered with hyphae and yellow spores, the koji is produced and the first fermentation is completed; the cooked koji obtained after fermentation is naturally cooled for 24 hours, then placed in an enzyme washing tank, added with 50°C hot water, and stirred for 5 minutes. Wash the enzyme and drain; then add 1% white wine according to the weight ratio, mix well and put it into an airtig...
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