A kind of preparation method of red yeast vinegar beans

A technology of red koji vinegar and red koji vinegar mash, which is applied to the functions of food ingredients, food science, and applications. It can solve the problems of less vinegar absorbed by soybeans, a long preparation cycle of vinegar beans, and a single applicable taste. Affect blood sugar rise, short fermentation cycle, easy to accept effect

Active Publication Date: 2017-06-06
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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  • A kind of preparation method of red yeast 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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PUM

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Abstract

The invention discloses a preparation method of red yeast rice vinegar beans. The preparation of red koji vinegar beans by traditional technology has the disadvantages of unstable quality, long production cycle and single taste. The invention uses red yeast rice vinegar mash and puffed soybean powder, adopts acetic acid fermentation method for acidification, separates red yeast vinegar liquid and acidified soybean puffed powder through pressure filtration separation technology, and uses red koji vinegar liquid and acidified soybean puffed powder to puff Flour, maltodextrin, and fructooligosaccharides are mixed, granulated and dried into red yeast vinegar beans. Red yeast rice vinegar beans have a strong ester aroma of red yeast rice vinegar, with a soft sour taste and low calorific value, which does not affect blood sugar levels and is especially acceptable to elderly consumers.

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 Patents(China)
IPC IPC(8): A23L11/00A23L33/00A23L11/50
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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