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A mold starter preparing process

A production process and artificial technology, applied in the direction of food science, etc., can solve the problems of unfavorable production of condiments, unreasonable nutrition mix, and inability to produce koji, so as to achieve good water retention, reduce equipment investment, and produce koji with a large amount of water Effect

Pending Publication Date: 2017-10-24
山东玉兔食品股份有限公司
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AI Technical Summary

Problems solved by technology

[0004] The traditional box koji production is extensive, the environmental conditions are poor, the koji spores are few, and there are many miscellaneous bacteria, which is unfavorable for the later production of condiments. The automatic koji planting machine solves the problem of less miscellaneous bacteria, but it is limited by the low moisture content of the material and unreasonable nutritional mix. Still can't produce good seed koji, and the number of spores is still relatively small

Method used

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Embodiment Construction

[0028] A kind of manufacturing process of kind of song of the present invention, comprises the steps:

[0029] (1) Material preparation: prepare fresh, odorless, and freshly scented bean dregs with a moisture content of 85±5%;

[0030] (2) Squeeze: put the bean dregs into a gauze bag, then put them on the press and press for 2±0.5 hours, and control the water content of the bean dregs after pressing to 75±5%;

[0031] (3) Artificial loosening: manually loosen the squeezed bean dregs (shovel and loosen manually with a shovel), add 5% to 10% bran (if there is no press, add 20% of the bean dregs depending on the moisture content of the bean dregs) %~30% bran), and mix it evenly through a crusher, and then pass through a 7.5~8 mesh sieve to make the clinker loose and of the same size; (it is required to shorten the sieving time as much as possible to avoid excessive residence time contaminate bacteria.)

[0032] (4) Packing: Put the mixed materials into a koji plate with a thick...

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Abstract

A mold starter preparing process is provided and belongs to the field of mold starter preparing methods in the flavouring industry. The process is characterized by comprising steps of (1) material preparing, (2) squeezing, (3) manually porosity supplementing, (4) dish loading, (5) cooking, (6) cooling and inoculation, (7) mold material culture and (8) sanitary working. Bean dregs (which are dregs produced during soybean milk production) having good water-retaining and moisture-retaining capability and porosity are adopted as a main raw material, bran is used in match, and an automatic mold starter machine is adopted for preparation. The prepared mold starter has a low count of infectious microbes and a high number of spores, is suitable for industrial production of flavourings, and is low in using amount, low in infectious microbe content and pure in flavor.

Description

technical field [0001] The invention belongs to the field of production methods of koji in the condiment industry, and in particular relates to a production process of koji with bean dregs as the base material. Background technique [0002] Traditional condiments in my country have a long history. Seed koji is the seed of seasoning production. The ancients made koji or seeds, yellow seeds, etc., which are the result of microorganisms growing on grain raw materials in nature. The ancients chose good quality Chinese seeds It is used as the feeding material of the next batch. With the development of science and technology, koji species containing a large number of spores have appeared through purebred cultivation of the bacterial species required for condiment production (Aspergillus oryzae, Aspergillus sojae, Aspergillus niger, Aspergillus sweetpotato, etc.). The quality of seed koji directly affects the quality of seasoning, fermentation speed, and the degree of hydrolysis of...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L27/50A23L11/50
CPCA23L27/50A23L11/50
Inventor 朱立磊刘先印杨森马小刚王新文于超晁霞高天翼代文华西倩钰褚旭
Owner 山东玉兔食品股份有限公司
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