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Fermented soya beans and processing method thereof

A processing method and technology of fermented soy bean, which is applied in the field of fermented soy bean and its processing, can solve problems such as adverse effects on human health, high nitrite content, consumption amount and development prospect limit, etc., so as to reduce the probability of spoilage, strong inhibitory effect, The effect of strong anti-corrosion effect

Inactive Publication Date: 2017-07-14
黄平县幺妹滩科技生态有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, most of the fermented soybeans currently produced are stored with high salt, and the salt content of fermented soya bean products is as high as 12-14%.
In addition, the nitrite content in the existing fermented soya bean products is relatively high, which will have adverse effects on human health after eating a large amount

Method used

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  • Fermented soya beans and processing method thereof
  • Fermented soya beans and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Select black beans that are free from insect damage, mildew, and deterioration as raw materials. After washing, the mixture of water and honey is soaked at 30°C for 40 minutes at 250mL:100g, so that the volume ratio of black beans after soaking to before soaking is 1.15:1.

[0042] Mix the soaked black beans with papain at a weight ratio of 80:0.5, and heat for the first 40 minutes at 50°C, and then heat for the second time at 80°C for 150 minutes.

[0043] The black beans after the second heating are squashed, then mixed with Aspergillus oryzae at a weight ratio of 1:0.08 and fermented for the first time. The number of spores of Aspergillus oryzae mixed in each gram of squashed black beans is 2×10 6 One. The first turning of koji started at 20h of the first fermentation and lasted for 1min, and then the second turning of koji was started at 28h of the first fermentation, lasting 3min, until the first fermentation was 38h, and the bean koji was obtained.

[0044] The soybean k...

Embodiment 2

[0046] Select soybeans that are free from insect damage, mildew, and deterioration as raw materials. After cleaning, the mixture of water and honey is soaked in 300mL:200g at 40°C for 30 minutes, so that the volume ratio of soybeans after soaking to before soaking is 1.3:1.

[0047] Mix the soaked soybeans with papain at a weight ratio of 120:1, and heat for the first time at 55°C for 30 minutes, and then at 100°C for the second time for 80 minutes.

[0048] The soybeans after the second heating are squashed, and then mixed with the mixed strains of Aspergillus oryzae, Mucor racemosa and Rhizopus nigricans at a weight ratio of 1:0.2 and the first fermentation is mixed with each gram of squashed soybeans The number of spores of the mixed strain is 4×10 6 One. The first turning of koji was started at 22h of the first fermentation and lasted for 2min, and then the second turning of koji was started at 30h of the first fermentation, and lasted 4min, until the first fermentation was 38h...

Embodiment 3

[0051] Select soybeans and black beans that are free from insect damage, mildew, and deterioration as raw materials. After cleaning, soak a mixture of water and honey at 275mL: 150g at 35°C for 35 minutes to make the volume of the soybeans and black beans after soaking and before soaking. The ratio is 1.225:1.

[0052] The mixture of soaked soybeans and black beans was mixed with papain at a weight ratio of 100:0.75, and heated at 52.5°C for the first 35 minutes, and then at 90°C for the second time for 115 minutes.

[0053] The mixture of soybeans and black soybeans after the second heating is squashed, and then mixed with the mixed strains of Aspergillus oryzae, Aspergillus niger, Mucor Gouda and Rhizopus chinensis at a weight ratio of 1:0.104 and the first fermentation is carried out, squeezed per gram The number of spores of the mixed strain in the mixture of soybeans and black beans is 3×10 6 One. The first turning of koji was started at 24h of the first fermentation and last...

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Abstract

The invention relates to fermented soya beans and a processing method thereof and belongs to the field of food processing. The processing method comprises the following steps: soaking soybean raw materials by using a soaking solution, cooking the soybean raw materials, inoculating fermentation strain to the cooked soybean raw materials, fermenting for a first time to obtain soybean yeast, mixing the soybean yeast with auxiliary materials according to a weight ratio of 1 to (0.5-1.2), then fermenting for a second time to obtain the fermented soya beans, wherein the soybean raw materials comprise at least one of black soybeans and yellow soybeans; the soaking solution comprises a mixed solution of water and honey; the fermentation strain comprises aspergillus oryzae. The auxiliary materials comprise the following components in parts by weight: 3-4 parts of salt, 1-3 parts of aginomoto, 2-3 parts of chilies, 0.4-0.8 part of liquorice root, 1-1.5 parts of kudzuvine root powder, 0.3-0.5 part of citric acid and 0.7-1 part of tomato powder. The processing method is simple, is easy to operate and easy to master, and can achieve large-scale production; the fermented soya beans are excellent in aroma and taste, low in content of nitrite and relatively high in content of protein.

Description

Technical field [0001] The invention relates to the field of food processing, and particularly to a tempeh and a processing method thereof. Background technique [0002] With the improvement of people's living standards, people pay more and more attention to food flavoring agents. Today's food not only requires fullness and deliciousness, but also requires nutrition and health, which is beneficial to people's health. [0003] The production of tempeh in my country has a history of more than two thousand years, and now it is produced in Chongqing, Sichuan, Hunan, Jiangsu, Guangdong and other provinces and cities. Tempeh is made of black beans or soybeans as the main raw material. There are many types of tempeh. According to the processing materials, it can be divided into black tempeh and yellow tempeh, and salted tempeh and light tempeh according to taste. According to different types of microorganisms and processes, tempeh products include tempeh, dried tempeh, and water tempeh....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L21/25A23L29/00A23L11/50
CPCA23V2002/00A23V2200/10A23V2200/14A23V2200/02
Inventor 向俊
Owner 黄平县幺妹滩科技生态有限公司
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