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Preparation method of environment-friendly and low-cost nutritious soybean paste

A soybean paste, low-cost technology, applied in the field of food processing, can solve the problems of difficult storage and transportation, large output of soy sauce residue, environmental burden, etc., and achieve the effect of low production equipment requirements, simple production process, and low initial investment

Active Publication Date: 2015-11-11
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The color of soy sauce dregs is dark brown. Because soy sauce dregs still contain certain nutrients such as crude protein and carbohydrates, microorganisms are prone to rapid growth and cause soy sauce dregs to deteriorate and smell. If they cannot be effectively disposed of, they will bring a burden to the environment.
In particular, the residue of high-salt dilute soy sauce has a high salt content. If it is processed into feed to feed animals, it may cause animal food poisoning; The most direct consequence is land salinization, which becomes an environmental problem
[0003] The output of soy sauce dregs is large, and it is difficult to preserve and transport. In recent years, although domestic and foreign countries have focused on the research on the reuse of soy sauce dregs, the treatment effect on soy sauce dregs is not significant, and there are some studies on the comprehensive utilization of soy sauce dregs in production practice. method is less

Method used

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  • Preparation method of environment-friendly and low-cost nutritious soybean paste
  • Preparation method of environment-friendly and low-cost nutritious soybean paste
  • Preparation method of environment-friendly and low-cost nutritious soybean paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A kind of preparation method of environment-friendly low-cost nutritional soybean paste, the steps are as follows:

[0043] (1) Soaking: Soak the washed soybeans in room temperature water at about 25°C for a period of time (about 8 hours) until the surface of the soybeans is wrinkle-free and moderately swollen. Gently pinch the soybeans with your thumb and index finger, and the beans can be separated into two halves, and the meat Bean without white heart.

[0044] (2) Cooking: Drain the soaked soybeans, put them in an autoclave, and cook them at 121°C for 20 minutes.

[0045] (3) Mix flour: Put the steamed soybeans into a clean bamboo braider box, mix in a certain proportion of flour (standard flour) while hot, the dry weight ratio of soybeans to flour is 7:3, and mix well.

[0046](4) Koji making: After the material is cooled, add 0.1% to 0.5% of the total mass of soybeans and flour to insert Aspergillus oryzae seed koji, fully mix. Put the inoculated Daqu in a const...

Embodiment 2

[0049] A kind of preparation method of environment-friendly low-cost nutritional soybean paste, the steps are as follows:

[0050] ⑴ Soaking: Add the washed soybeans to 20°C room temperature water, soak until the surface of the soybeans is wrinkle-free and moderately swelled (about 6 hours), gently pinch with the thumb and index finger, the beans can be separated into two halves, and the beans have no white heart, Drain the soaked soybeans;

[0051] (2) Cooking: Drain the soaked soybeans and cook at 115°C for 15 minutes;

[0052] ⑶ Mixing flour: put the steamed soybeans in a clean bamboo braiding box, mix in the flour while it is hot, the dry weight ratio of soybeans to flour is 4:1, and mix well;

[0053] ⑷ Koji making: After the material is cooled, add 0.1% to 0.5% of the total mass of soybeans and flour into Aspergillus oryzae seed koji, mix well, and place the inoculated mixed material in a constant temperature ventilated incubator for 30 to 50 minutes. Stacking culture ...

Embodiment 3

[0057] A kind of preparation method of environment-friendly low-cost nutritional soybean paste, the steps are as follows:

[0058] ⑴ Soaking: Add the washed soybeans to 40°C room temperature water, soak until the soybean surface is wrinkle-free and moderately swelled, gently pinch the soybeans with the thumb and index finger, the beans can be separated into two halves, and the beans have no white heart, so the soaked soybeans drained;

[0059] (2) Cooking: Drain the soaked soybeans and cook at 125°C for 20 minutes;

[0060] ⑶ Mix flour: put the steamed soybeans in a clean bamboo compiling box, mix in the flour while it is hot, the dry weight ratio of soybeans to flour is 3:2, and mix well;

[0061] ⑷ Koji making: After the material is cooled, add 0.1% to 0.5% of the total mass of soybeans and flour into Aspergillus oryzae seed koji, mix well, and place the inoculated mixed material in a constant temperature ventilated incubator for 30 to 50 minutes. Stacking culture was carr...

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Abstract

The invention relates to a preparation method of environment-friendly and low-cost nutritious soybean paste. The preparation method comprises the following steps: (1), soaking; (2), cooking; (3), stirring with flour; (4), making koji; (5), adding soy sauce residues and fermenting: mixing soy sauce residues with koji, adding saline water, placing in a fermentation tank, fermenting again to obtain the soybean paste. According to the preparation method of the environment-friendly and low-cost nutritious soybean paste, provided by the invention, the cost is low, the method is simple, recycling and reusing of soy sauce residues are realized, the utility value of soy sauce residues is improved, the environmental pollution problem caused by treatment methods like directly dumping soy sauce residues as wastes is reduced, a new thought for development of utility value of soy sauce residues is provided; besides, the method is different from a common pure fermentation technology of soybean paste, a proper amount of soy sauce residues is added, the added edible salt is less, so that the prepared soybean paste is health, environment-friendly, low in cost, good in quality and special in flavor, has more advantages in appearance, color, and product flavor due to addition of the soy sauce residues, and wins the favor of consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to the preparation of condiments, in particular to a method for preparing environmentally friendly and low-cost nutritious soybean paste. Background technique [0002] Soy sauce residue refers to the solid raw material residue left after the high-salt dilute soy sauce of a certain fermentation period has been pumped or oiled. The color of soy sauce dregs is dark brown. Because soy sauce dregs still contain certain nutrients such as crude protein and carbohydrates, microorganisms are prone to rapid growth and cause soy sauce dregs to deteriorate and smell. If they cannot be effectively treated, they will bring a burden to the environment. In particular, the residue of high-salt dilute soy sauce has a high salt content. If it is processed into feed to feed animals, it may cause animal food poisoning; The most direct consequence is to lead to land salinization, which becomes an e...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/211A23L1/03A23L1/30A23L11/30A23L11/50A23L29/00
CPCA23V2002/00A23V2200/30A23V2250/76
Inventor 侯丽华王春玲张静郭琳
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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