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Method for preparing monascus vinegar beans

A technology of red koji vinegar and red koji vinegar mash, applied in food preparation, functions of food ingredients, food science, etc., can solve the problems of less vinegar absorbed by soybeans, single taste and long production cycle of vinegar beans, etc., and achieve Does not affect the blood sugar rise, the fermentation cycle is short, and the effect is easy to accept

Active Publication Date: 2015-04-22
福建省德盛生物工程有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, this preparation of vinegar beans has a long preparation cycle, less vinegar absorption by soybeans, and a single taste that is difficult to apply to most people.

Method used

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  • Method for preparing monascus vinegar beans

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Soybean puffed powder production: 150 kg of clean soybeans are ground first, and the crushing degree is 3.0mm sieve plate. Inject steam into the conditioning machine to increase the moisture content of soybeans to 17%, and the soybean product temperature reaches 90°C, and then through the screw shaft of the extruder, the soybeans are extruded at 160°C by rotation and friction in the rotary extruder. , sprayed out from the small hole of the pointed outlet, extruded and then dried and cooled to 45°C to obtain 158 kg of soybean puffed powder.

[0023] (2) Acidification by acetic acid fermentation: Add 30 kg of puffed soybean powder for every 100 kg of red yeast rice vinegar mash. Requirements for red yeast rice vinegar mash: the acidity of red yeast rice vinegar mash with a one-year fermentation period is brewed by the traditional division method of acetic acid liquid fermentation process, with an acidity of 50g / L. The temperature of the fermentation room is required ...

Embodiment 2

[0035] (1) Production of puffed soybean powder: 100 kg of clean soybeans are ground first, and the crushing degree is passed through a 3.0mm sieve plate. Inject steam into the conditioning machine to increase the soybean moisture to 16%, and the soybean product temperature reaches 80°C, and then through the screw shaft of the extruder, the soybeans are extruded at 170°C by rotation and friction in the rotary extruder. , sprayed out from the small hole of the pointed outlet, extruded and then dried and cooled to 50°C to obtain 103 kg of soybean puffed powder.

[0036] (2) Acidification by acetic acid fermentation: Add 30 kg of puffed soybean powder for every 100 kg of red yeast rice vinegar mash. Requirements for red yeast rice vinegar mash: the acidity of red yeast rice vinegar mash with a one-year fermentation period is brewed by the traditional division method of acetic acid liquid fermentation process, with an acidity of 40g / L. The temperature of the fermentation room is r...

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Abstract

The invention discloses a method for preparing monascus vinegar beans. According to the traditional process for preparing monascus vinegar beans, the defects of unstable quality, long production cycle and single taste exist. The preparation method comprises the following steps: by adopting monascus vinegar mash and soybean expansion powder subjected to expansion processing, acidifying by adopting an acetic fermentation mode, separating the mixture into monascus vinegar liquid and acidified soybean expansion powder by virtue of a filter pressing separation technology, mixing the monascus vinegar liquid, the acidified soybean expansion powder, maltodextrin and fructo oligosaccharide, granulating, drying, thereby obtaining the monascus vinegar beans. The monascus vinegar beans have strong ester fragrance of the monascus vinegar, are soft in taste and sour and low in calorific value and are particularly easily accepted by old consumers, and blood glucose elevation is not influenced.

Description

technical field [0001] The invention relates to a method for preparing health food, in particular to a method for preparing red koji vinegar beans with red koji vinegar mash and puffed soybean powder as main raw materials. Background technique [0002] Vinegar is a common condiment and also a health food. It contains more than 20 kinds of amino acids and 16 kinds of organic acids, which can lower blood pressure and prevent arteriosclerosis. Soak soybeans in vinegar and make vinegar beans, which are effective substances such as amino acids contained in soybeans and vinegar. Eating vinegar beans has a good effect on many diseases such as high blood pressure, constipation and heart disease. [0003] Usually the production method of vinegar beans is very simple. Wash the high-quality soybeans of the year, drain the water, put them into a glass or ceramic container, and pour high-quality vinegar to soak—the amount of soybeans and vinegar depends on the size of the container. Th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/29A23L11/50A23L33/00
CPCA23L33/40A23V2002/00A23L11/50A23V2200/328
Inventor 黄镇黄祖新周文浩刘龙山翟慧敏
Owner 福建省德盛生物工程有限责任公司
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