CN104905164A - Fermentation process for preparing fermented bean curd sauce by utilizing soybeans - Google Patents

Abstract

The invention relates to a fermentation process for preparing fermented bean curd sauce by utilizing soybeans. The fermentation process comprises the steps of preparing raw materials, cooling the raw materials, inoculating, fermenting bacteria at earlier stage, fermenting, sterilizing and packaging. The fermented bean curd sauce prepared by the process not only has good mouthfeel, but also cannot generate yellow serofluid easily; meanwhile, according to the whole process, raw materials can be saved well, the fermentation process is simple and easy to operate and is beneficial to the broad promotion.

Description

A kind of zymotechnique utilizing soybean to make fermented bean curd sauce

Technical field

The present invention relates to a kind of zymotechnique utilizing soybean to make fermented bean curd sauce, belong to food fermentation technical field.

Background technology

Brewageing of sauce is in the Western Han Dynastry the earliest, and the history trip in Western Han Dynastry's unit's Supreme Being's epoch just records in " anxious with regard to a section ": " fructus ulmi salt fermented soya beans, salted or other wise vinegar jealous woman sauce ".Tang Yan Shi note: " sauce, closing face and for it also, say fish or meat paste with meat with beans, take bone as meat, sauce for speech will also, food have sauce ".As can be seen from the record of ancients with in explaining, beans sauce to brewage for raw material with soybean and flour to form.Why does people from Han dynasty only make beans sauce with soybean mixture flour, and makes raw material without other plant? this is because soybean is main containing protein, and flour is starch-containing more.Albumen and starch exist simultaneously, the breeding of multiple beneficial mould preferably, and thalline produces various enzyme in a large number, make the various nutritional labelings in raw material, fully decompose and generate the beans sauce of unique flavor.Therefore say, the raw material that people from Han dynasty makes beans sauce with soybean and flour has science reason.Existing former sauce divides thick broad-bean sauce and the large class of sweet fermented flour sauce two, the title sweet fermented flour sauce made with wheat flour; The title thick broad-bean sauce made with soya bean, broad bean etc.

The existing zymotechnique utilizing soybean to make sauce is low to the utilization rate of raw material on the one hand, cause raw-material waste in whole zymotechnique, existing zymotechnique imperfection on the other hand, and easily produce yellow seriflux, the products taste produced is poor.

Summary of the invention

The object of the invention is to: for the defect of prior art, propose a kind of zymotechnique utilizing soybean to make fermented bean curd sauce, the fermented bean curd sauce made by this manufacture craft is not only mouthfeel is good, and be not easy to produce yellow seriflux, whole technique can be good at economizing in raw materials simultaneously, this zymotechnique is simple to operation, contributes to the popularization of wide model.

The technical solution adopted in the present invention is: a kind of zymotechnique utilizing soybean to make fermented bean curd sauce, comprises the following steps:

(1), raw material prepares: select quality and the superior soybean of color and luster, and screened out by the impurity in soybean;

(2), material cooking: after the soybean of above-mentioned select profit water, pressurization or atmospheric cooking, make the appropriate sex change of the protein in soybean and starch gelatinization, and killed by the microorganism in soybean;

(3), inoculation: the soybean after boiling is carried out strain inoculation, and mixes, inoculation rear feeding temperature is that the koji room of 30-35 degree carries out koji;

(4), cultivation fermentation in early stage: according to the Liquified gas tanker of inoculation bacterial classification, control cultivation temperature at 25 DEG C ± 3 DEG C, relative humidity carries out the fermentation scheduling to last 30-40 hour more than 95%;

(5), fermentation: being smashed by the mould song of maturation and admixing concentration is that the saline of 13-16 Baume degrees is even, fermentation 3-8 days, and fermentation temperature controls at 35 DEG C-45 DEG C simultaneously;

(6), sterilization: place in sterilizing chamber with the sauce after fermentation and carry out sterilization, the temperature of sterilizing chamber controls the time of carrying out 4-6 minute at 150 DEG C-180 DEG C;

(7), packaging: the sauce after sterilization is carried out encapsulation finished product, and encapsulation carried out outbound after 2-4 month.

After adopting technique scheme, beneficial effect of the present invention is: the fermented bean curd sauce made by this manufacture craft not only mouthfeel is good, and is not easy to produce yellow seriflux, and whole technique can be good at economizing in raw materials simultaneously, this zymotechnique is simple to operation, contributes to the popularization of wide model.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is further illustrated.

Embodiment 1

Utilize soybean to make a zymotechnique for fermented bean curd sauce, comprise the following steps:

(1), raw material prepares: select quality and the superior soybean of color and luster, and screened out by the impurity in soybean;

(2), material cooking: after the soybean of above-mentioned select profit water, pressurization or atmospheric cooking, make the appropriate sex change of the protein in soybean and starch gelatinization, and killed by the microorganism in soybean;

(3), inoculation: the soybean after boiling is carried out strain inoculation, and mixes, inoculation rear feeding temperature is that the koji room of 30-35 degree carries out koji;

(4), cultivation fermentation in early stage: according to the Liquified gas tanker of inoculation bacterial classification, control cultivation temperature at 25 DEG C ± 3 DEG C, relative humidity carries out the fermentation scheduling to last 30-40 hour more than 95%;

(5), fermentation: being smashed by the mould song of maturation and admixing concentration is that the saline of 13-16 Baume degrees is even, fermentation 3-8 days, and fermentation temperature controls at 35 DEG C-45 DEG C simultaneously;

(6), sterilization: place in sterilizing chamber with the sauce after fermentation and carry out sterilization, the temperature of sterilizing chamber controls the time of carrying out 4-6 minute at 150 DEG C-180 DEG C;

(7), packaging: the sauce after sterilization is carried out encapsulation finished product, and encapsulation carried out outbound after 2-4 month.

Above the specific embodiment of the present invention is described, but the present invention is not limited to above description.For a person skilled in the art, any equal amendment to the technical program and substitute be all within the scope of the invention.Therefore, equalization conversion done without departing from the spirit and scope of the invention and amendment, all should be encompassed in scope of the present invention.

Claims (1)

1. utilize soybean to make a zymotechnique for fermented bean curd sauce, it is characterized in that: comprise the following steps:

(1), raw material prepares: select quality and the superior soybean of color and luster, and screened out by the impurity in soybean;

(2), material cooking: after the soybean of above-mentioned select profit water, pressurization or atmospheric cooking, make the appropriate sex change of the protein in soybean and starch gelatinization, and killed by the microorganism in soybean;

(3), inoculation: the soybean after boiling is carried out strain inoculation, and mixes, inoculation rear feeding temperature is that the koji room of 30-35 degree carries out koji;

(4), cultivation fermentation in early stage: according to the Liquified gas tanker of inoculation bacterial classification, control cultivation temperature at 25 DEG C ± 3 DEG C, relative humidity carries out the fermentation scheduling to last 30-40 hour more than 95%;

(5), fermentation: being smashed by the mould song of maturation and admixing concentration is that the saline of 13-16 Baume degrees is even, fermentation 3-8 days, and fermentation temperature controls at 35 DEG C-45 DEG C simultaneously;

(6), sterilization: place in sterilizing chamber with the sauce after fermentation and carry out sterilization, the temperature of sterilizing chamber controls the time of carrying out 4-6 minute at 150 DEG C-180 DEG C;

(7), packaging: the sauce after sterilization is carried out encapsulation finished product, and encapsulation carried out outbound after 2-4 month.