CN111728037A - Bean product fermentation process - Google Patents
Bean product fermentation process Download PDFInfo
- Publication number
- CN111728037A CN111728037A CN202010638041.9A CN202010638041A CN111728037A CN 111728037 A CN111728037 A CN 111728037A CN 202010638041 A CN202010638041 A CN 202010638041A CN 111728037 A CN111728037 A CN 111728037A
- Authority
- CN
- China
- Prior art keywords
- soybeans
- namely
- soybean milk
- fermentation
- soybean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 63
- 230000004151 fermentation Effects 0.000 title claims abstract description 63
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 40
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 40
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 179
- 244000068988 Glycine max Species 0.000 claims abstract description 179
- 235000013336 milk Nutrition 0.000 claims abstract description 74
- 239000008267 milk Substances 0.000 claims abstract description 74
- 210000004080 milk Anatomy 0.000 claims abstract description 74
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 239000001963 growth medium Substances 0.000 claims abstract description 37
- 238000004140 cleaning Methods 0.000 claims abstract description 23
- 239000002245 particle Substances 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 10
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 10
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 10
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 10
- 241000320412 Ogataea angusta Species 0.000 claims abstract description 10
- 230000002159 abnormal effect Effects 0.000 claims abstract description 10
- 150000002148 esters Chemical class 0.000 claims abstract description 10
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 10
- 238000012216 screening Methods 0.000 claims abstract description 8
- 239000002689 soil Substances 0.000 claims abstract description 8
- 239000000126 substance Substances 0.000 claims abstract description 8
- 230000037303 wrinkles Effects 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims description 113
- 239000000047 product Substances 0.000 claims description 43
- 238000010438 heat treatment Methods 0.000 claims description 36
- 238000000227 grinding Methods 0.000 claims description 35
- 238000003756 stirring Methods 0.000 claims description 35
- 238000002791 soaking Methods 0.000 claims description 30
- 238000012258 culturing Methods 0.000 claims description 22
- 229920001817 Agar Polymers 0.000 claims description 21
- 239000008272 agar Substances 0.000 claims description 21
- 230000003321 amplification Effects 0.000 claims description 21
- 238000001816 cooling Methods 0.000 claims description 21
- 238000003199 nucleic acid amplification method Methods 0.000 claims description 21
- 239000003921 oil Substances 0.000 claims description 21
- 235000019198 oils Nutrition 0.000 claims description 21
- 238000007789 sealing Methods 0.000 claims description 21
- 238000001914 filtration Methods 0.000 claims description 20
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 18
- 150000002596 lactones Chemical class 0.000 claims description 16
- 230000001580 bacterial effect Effects 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 14
- 238000009630 liquid culture Methods 0.000 claims description 14
- 238000011049 filling Methods 0.000 claims description 12
- 150000001413 amino acids Chemical class 0.000 claims description 10
- 229910052757 nitrogen Inorganic materials 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 230000001112 coagulating effect Effects 0.000 claims description 8
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 7
- 244000061456 Solanum tuberosum Species 0.000 claims description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 7
- 244000273928 Zingiber officinale Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 238000006243 chemical reaction Methods 0.000 claims description 7
- 230000018044 dehydration Effects 0.000 claims description 7
- 238000006297 dehydration reaction Methods 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 239000008159 sesame oil Substances 0.000 claims description 7
- 235000011803 sesame oil Nutrition 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 7
- 238000007865 diluting Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 238000009631 Broth culture Methods 0.000 claims description 2
- 238000005056 compaction Methods 0.000 claims description 2
- 101710093543 Probable non-specific lipid-transfer protein Proteins 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 description 7
- 239000000843 powder Substances 0.000 description 5
- 235000013527 bean curd Nutrition 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 210000005069 ears Anatomy 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 108010011619 6-Phytase Proteins 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 241000282326 Felis catus Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 239000004288 Sodium dehydroacetate Substances 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021331 green beans Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229940085127 phytase Drugs 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000003223 protective agent Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 229960003885 sodium benzoate Drugs 0.000 description 1
- 229940079839 sodium dehydroacetate Drugs 0.000 description 1
- 235000019259 sodium dehydroacetate Nutrition 0.000 description 1
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a fermentation process of a bean product, particularly relates to the technical field of fermentation processes of bean products, and comprises the following processing steps: the method comprises the following steps: preparing raw materials, namely screening soybeans prepared in advance, shaving off soybean particles with the problems of scratches, worm marks, wrinkles and the like on the surfaces, removing soil, gravels and other substances mixed in the soybeans, and leaving the soybeans with full particles and bright color; step two: cleaning raw materials, and cleaning the selected high-quality soybeans with clear water to ensure the cleanness of the surfaces of the soybeans. The invention cultures proper strains before the soybean milk block is inoculated with colonies, creates proper conditions by using proper culture medium to culture lactobacillus acidophilus, ester-producing abnormal Hansenula polymorpha and flat aspergillus oryzae, and controls the number of the colonies by controlling raw materials such as basic protein required by organisms in the culture medium, thereby controlling the number of the colonies when the bean product is fermented.
Description
Technical Field
The invention relates to the technical field of bean product fermentation processes, in particular to a bean product fermentation process.
Background
The bean product is a food prepared by processing beans such as soybeans, small beans, green beans, peas, broad beans and the like serving as main raw materials. Most of the bean products are bean curd obtained by coagulating soybean milk of soybean (commonly called as soybean) and remade products thereof. China is the hometown of soybeans, and the soybeans cultivated in China have a history of five thousand years. And is also the country which develops the bean products at the earliest. For thousands of years, ancient people in China created a number of profound and widespread bean products such as tofu, shredded bean curd, fermented bean curd, soybean milk, fermented soya beans, soy sauce, bean intestines, bean tendons, bean fish, shredded lamb tripe, cat ears, vegetarian chicken wings, soybean ears and the like by using various beans.
As proved by research, the soybean fermented by China as a major country for processing and consuming bean products contains 20 percent of crude protein, 9.3 to 10.9 percent of fat, 40.2 to 43.6 percent of insoluble fiber, 12.6 to 14.6 percent of soluble fiber and 3.8 to 5.3 percent of soluble carbohydrate. In addition, the soybean milk also contains rich amino acids and B vitamins, and the phytase secreted by microorganisms is added to decompose phytic acid into inositol and phosphoric acid, so that the utilization rate of minerals in the soybeans is effectively improved, and the soybeans can reduce the content of cholesterol in blood after being frequently eaten and also have the effects of preventing intestinal cancer and osteoporosis, resisting tumors and oxidation and losing weight.
However, although China is a country with large production and consumption of fermented soybean products, the technical level restricts the improvement of the product grade, the fermentation process of the soybean products is not controlled in place, particularly, the parameter is not controlled in place when bacterial colonies are inoculated, so that the difference between the total number of the bacterial colonies of the products and the natural fermentation is not large and difficult to control, a large amount of preservatives and color protecting agents are required to be added into the products for preservation, the method is not in line with the concept of consumption of modern people, and the main products have changed flavor and appearance, thereby directly influencing the market development. Therefore, in the process of making the bean products, particularly before and after primary fermentation and secondary fermentation, the control of the number of inoculated bacterial colonies is a very important key technology in the fermentation process of the bean products.
Disclosure of Invention
The invention provides a fermentation process of bean products, aiming at solving the existing problems.
The invention is realized in such a way, and provides the following technical scheme: a fermentation process of bean products specifically comprises the following processing steps:
the method comprises the following steps: preparing raw materials, namely screening soybeans prepared in advance, shaving off soybean particles with the problems of scratches, worm marks, wrinkles and the like on the surfaces, removing soil, gravels and other substances mixed in the soybeans, and leaving the soybeans with full particles and bright color;
step two: cleaning raw materials, namely cleaning the selected high-quality soybeans with clear water to ensure that the surfaces of the soybeans are clean;
step three: soaking, namely preparing a soaking barrel, filling the cleaned high-quality soybeans into the soaking barrel, and injecting sufficient clear water into the soaking barrel for a sufficient time to ensure that the soybeans absorb sufficient water and then swell;
step four: grinding and filtering, namely preparing a grinding filter in advance and cleaning the grinding filter, putting the soybeans which are expanded by absorbing water into the grinding filter, grinding the soybean particles and respectively collecting filter residues and soybean milk;
step five: boiling, namely putting the collected soybean milk into a heating kettle, heating the heating kettle by using slow fire, removing soybean milk bubbles on the surface, sealing the heating kettle after the soybean milk bubbles are removed, continuously heating to 100 ℃, keeping the temperature for 10-30 minutes, and naturally cooling to 60-75 ℃;
step six: coagulating, namely injecting the soybean milk at the temperature of 60-75 ℃ into a stirring kettle, adding a proper amount of lactone into the stirring kettle, stirring at a constant speed for 3-5 minutes anticlockwise to enable the lactone to be completely dissolved in the soybean milk, and naturally cooling to room temperature to automatically coagulate the soybean milk;
step seven: culturing mixed strains, wherein lactobacillus acidophilus CICC No.6074 adopts a broth culture Medium (MRS) liquid culture medium for amplification culture for 48h, ester-producing type abnormal hansenula polymorpha CGMCC No2.338 adopts a potato liquid culture medium (PDA) for amplification culture for 48h, and flat aspergillus oryzae CICC No.2345 adopts a 5 Be' malt extract agar culture medium (AS13) for growth and amplification culture for 48 h;
step eight: inoculating, namely placing the coagulated soybean milk blocks into a reaction kettle, inoculating the surfaces of the soybean milk blocks with a proper amount of mixed bacterial liquid, and controlling the water content of the materials to be 63-67% after inoculating to obtain a material A;
step nine: the first fermentation, namely paving the material A in a fermentation box according to the thickness of 2-3 cm, controlling the temperature of the material A to be 25-35 ℃ and the relative humidity to be more than 90%, and fermenting for 72-96 hours to form a material B;
step ten: performing secondary fermentation, namely adding a proper amount of salt and 3% of bruised ginger into the material B obtained in the step eight, uniformly stirring for 10-20 minutes, compacting, sealing, performing heat preservation fermentation, controlling the temperature of the material to be 42-45 ℃, and stopping fermentation when amino acid nitrogen in the material reaches a specified degree to obtain a material C;
step eleven: dehydrating, namely putting the material C obtained in the ninth step into a dryer for drying and dehydrating, controlling the drying temperature to be 115-125 ℃, and maintaining for 40-50min to obtain a material D;
step twelve: frying, namely placing the material D obtained after dehydration in the step ten in oil with the oil temperature of 150-170 ℃, fully stirring for 40-60 seconds, and filtering to obtain a material E;
step thirteen: adding monosodium glutamate, spice and chili oil into the material E, naturally cooling to 80-90 deg.C, bottling, compacting, keeping sesame oil level higher than the material E1-2cm, isolating air, and vacuum sealing to obtain the final product.
In a preferred embodiment, the soaking time in the third step is 10-14 h in winter and spring, and 5-9h in summer.
In a preferable embodiment, the temperature of the slow fire in the fifth step is controlled to be 60-70 ℃, and the fire in the fifth step is continuously heated until the soybean milk bubbles are invisible to naked eyes, so that the soybean milk bubbles are qualified.
In a preferred embodiment, the weight ratio of the lactone added in the sixth step to the weight of the soybeans is 1-1.8%.
In a preferred embodiment, the 5 Be' wort agar culture medium (AS13) in the seventh step is saccharified in a water bath at 60-70 ℃ by an acid method, an enzyme method or an enzyme-enzyme combination method, the saccharified solution is filtered and diluted to 4-7 America, the pH is controlled to 5-6.5, 2% agar is added, and the culture medium is sterilized for 30-50 minutes at 121 ℃.
In a preferred embodiment, the ratio of the weight of the mixed bacterial liquid added in the step eight to the weight of the soybeans is 0.1% -0.4%.
In a preferred embodiment, the salt content in the step ten is 5% to 10%, the porosity after compaction is less than 5%, and the content of amino acid nitrogen is 3% to 6%.
Compared with the prior art, the invention has the beneficial effects that:
1. culturing proper strains before inoculating colonies on the soybean milk block, creating proper conditions by using proper culture medium to culture lactobacillus acidophilus, ester-producing abnormal hansenula polymorpha and flat aspergillus oryzae, and controlling the number of the colonies by controlling raw materials such as basic protein required by organisms in the culture medium so as to control the number of the colonies during fermentation of the bean product;
2. the bean products produced by fermentation in the way do not need to be added with a large amount of preservative preservatives such as potassium sorbate, sodium benzoate, sodium dehydroacetate and the like, and can improve the color, luster and aroma of the bean products and improve the storage time on the basis of reducing food additives.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A fermentation process of bean products specifically comprises the following processing steps:
the method comprises the following steps: preparing raw materials, namely screening soybeans prepared in advance, shaving off soybean particles with the problems of scratches, worm marks, wrinkles and the like on the surfaces, removing soil, gravels and other substances mixed in the soybeans, and leaving the soybeans with full particles and bright color;
step two: cleaning raw materials, namely cleaning the selected high-quality soybeans with clear water to ensure that the surfaces of the soybeans are clean;
step three: soaking, namely preparing a soaking barrel, filling the cleaned high-quality soybeans into the soaking barrel, injecting sufficient clear water, and soaking for 10 hours to ensure that the soybeans absorb sufficient water and further expand;
step four: grinding and filtering, namely preparing a grinding filter in advance and cleaning the grinding filter, putting the soybeans which are expanded by absorbing water into the grinding filter, grinding the soybean particles and respectively collecting filter residues and soybean milk;
step five: boiling, namely putting the collected soybean milk into a heating kettle, heating the heating kettle by using slow fire at the temperature of 60 ℃, removing soybean milk bubbles on the surface until the soybean milk bubbles are invisible to naked eyes, sealing the heating kettle, continuously heating to 100 ℃, keeping the temperature for 10 minutes, and then naturally cooling to 60 ℃;
step six: coagulating, namely injecting the soybean milk at the temperature of 60 ℃ into a stirring kettle, adding lactone which accounts for 1 percent of the weight of the soybean into the stirring kettle, stirring at a constant speed for 3 minutes anticlockwise to enable the lactone to be completely dissolved in the soybean milk, and naturally cooling to room temperature to automatically coagulate the soybean milk;
step seven: culturing mixed strains, culturing Lactobacillus acidophilus CICC No.6074 for 48h in a broth (MRS) liquid culture medium in an amplification way, culturing ester-producing type abnormal Hansenula polymorpha CGMCC No. 2.338 in a potato liquid culture medium (PDA) in an amplification way for 48h, growing Aspergillus oryzae CICC No.2345 in a 5Be 'malt extract agar culture medium (AS13) in an amplification way for 48h, saccharifying the 5 Be' malt extract agar culture medium (AS13) in a water bath at 60 ℃ by an acid method, filtering the saccharified liquid, diluting to 4 America, controlling the pH to Be 5, adding 2% agar, and sterilizing for 30 min at 121 ℃;
step eight: inoculating, namely placing the coagulated soybean milk blocks into a reaction kettle, inoculating the surfaces of the soybean milk blocks with mixed bacterial liquid accounting for 0.1 percent of the weight of the soybeans, and controlling the water content of the materials to be 63 percent after inoculating to obtain a material A;
step nine: the first fermentation, namely paving the material A in a fermentation box according to the thickness of 2cm, controlling the temperature of the material A at 25 ℃ and the relative humidity to be more than 90%, and fermenting for 72 hours to form a material B;
step ten: performing secondary fermentation, namely adding salt and ginger powder which account for 5% and 3% of the weight of the material B into the material B obtained in the step eight, uniformly stirring for 10 minutes, compacting until the porosity is less than 5%, sealing, performing heat preservation fermentation, controlling the temperature of the material to be 42 ℃, and stopping fermentation when detecting that amino acid nitrogen in the material reaches 3% to obtain a material C;
step eleven: dehydrating, namely putting the material C obtained in the ninth step into a dryer for drying and dehydrating, controlling the drying temperature to be 115 ℃, and maintaining for 40min to obtain a material D;
step twelve: frying, namely placing the material D obtained after dehydration in the step ten into oil with the oil temperature of 150 ℃, fully stirring, maintaining for 40 seconds, and filtering to obtain a material E;
step thirteen: adding monosodium glutamate, spice and chili oil into the material E, naturally cooling to 80 ℃, filling, compacting, keeping the sesame oil level higher than the material E1cm to isolate air, and vacuum sealing to obtain the final product.
Example 2
A fermentation process of bean products specifically comprises the following processing steps:
the method comprises the following steps: preparing raw materials, namely screening soybeans prepared in advance, shaving off soybean particles with the problems of scratches, worm marks, wrinkles and the like on the surfaces, removing soil, gravels and other substances mixed in the soybeans, and leaving the soybeans with full particles and bright color;
step two: cleaning raw materials, namely cleaning the selected high-quality soybeans with clear water to ensure that the surfaces of the soybeans are clean;
step three: soaking, namely preparing a soaking barrel, filling the cleaned high-quality soybeans into the soaking barrel, injecting sufficient clear water, and soaking for 11 hours to ensure that the soybeans absorb sufficient water and further expand;
step four: grinding and filtering, namely preparing a grinding filter in advance and cleaning the grinding filter, putting the soybeans which are expanded by absorbing water into the grinding filter, grinding the soybean particles and respectively collecting filter residues and soybean milk;
step five: boiling, namely putting the collected soybean milk into a heating kettle, heating the heating kettle by using slow fire at the temperature of 62 ℃, removing soybean milk bubbles on the surface until the soybean milk bubbles are invisible to naked eyes, sealing the heating kettle, continuously heating to 100 ℃, keeping the temperature for 15 minutes, and then naturally cooling to 62 ℃;
step six: coagulating, namely injecting the soybean milk at the temperature of 62 ℃ into a stirring kettle, adding lactone with the weight ratio of 1.2% to the soybean into the stirring kettle, stirring at a constant speed for 3 minutes anticlockwise to enable the lactone to be completely dissolved in the soybean milk, and naturally cooling to room temperature to automatically coagulate the soybean milk;
step seven: culturing mixed strains, culturing Lactobacillus acidophilus CICC No.6074 for 48h in a broth (MRS) liquid culture medium in an amplification way, culturing ester-producing type abnormal Hansenula polymorpha CGMCC No. 2.338 in a potato liquid culture medium (PDA) in an amplification way for 48h, culturing flat Aspergillus oryzae CICC No.2345 in a 5Be 'malt extract agar culture medium (AS13) in an amplification way for 48h, saccharifying the 5 Be' malt extract agar culture medium (AS13) in a water bath at 62 ℃ by an acid method, filtering the saccharified liquid, diluting to 5 American ℃ and controlling the pH to Be 5.5, adding 2% agar, and sterilizing for 35 min at 121 ℃;
step eight: inoculating, namely placing the coagulated soybean milk blocks into a reaction kettle, inoculating the surfaces of the soybean milk blocks with mixed bacterial liquid accounting for 0.2 percent of the weight of the soybeans, and controlling the water content of the materials to be 64 percent after inoculating to obtain a material A;
step nine: the first fermentation, namely paving the material A in a fermentation box according to the thickness of 2cm, controlling the temperature of the material A at 25 ℃ and the relative humidity to be more than 90%, and fermenting for 72 hours to form a material B;
step ten: performing secondary fermentation, namely adding 6% of salt and 3% of ginger powder in proportion to the weight of the material B into the material B obtained in the step eight, uniformly stirring for 12 minutes, compacting until the porosity is less than 5%, sealing, performing heat preservation fermentation, controlling the temperature of the material to be 43 ℃, and stopping fermentation when 4% of amino acid nitrogen in the material is detected to obtain a material C;
step eleven: dehydrating, namely putting the material C obtained in the ninth step into a dryer for drying and dehydrating, controlling the drying temperature to be 118 ℃, and maintaining for 42min to obtain a material D;
step twelve: frying, namely placing the material D obtained after dehydration in the step ten into oil with the oil temperature of 155 ℃, fully stirring, maintaining for 45 seconds, and filtering to dry to obtain a material E;
step thirteen: adding monosodium glutamate, spice and chili oil into the material E, naturally cooling to 80 ℃, filling, compacting, keeping the sesame oil level higher than the material E1cm to isolate air, and vacuum sealing to obtain the final product.
Example 3
A fermentation process of bean products specifically comprises the following processing steps:
the method comprises the following steps: preparing raw materials, namely screening soybeans prepared in advance, shaving off soybean particles with the problems of scratches, worm marks, wrinkles and the like on the surfaces, removing soil, gravels and other substances mixed in the soybeans, and leaving the soybeans with full particles and bright color;
step two: cleaning raw materials, namely cleaning the selected high-quality soybeans with clear water to ensure that the surfaces of the soybeans are clean;
step three: soaking, namely preparing a soaking barrel, filling the cleaned high-quality soybeans into the soaking barrel, injecting sufficient clear water, and soaking for 12 hours to ensure that the soybeans absorb sufficient water and further expand;
step four: grinding and filtering, namely preparing a grinding filter in advance and cleaning the grinding filter, putting the soybeans which are expanded by absorbing water into the grinding filter, grinding the soybean particles and respectively collecting filter residues and soybean milk;
step five: boiling, namely putting the collected soybean milk into a heating kettle, heating the heating kettle by slow fire at the temperature of 64 ℃, removing soybean milk bubbles on the surface, sealing the heating kettle after the soybean milk bubbles are removed until the soybean milk bubbles are invisible to naked eyes, continuously heating to 100 ℃, keeping the temperature for 20 minutes, and then naturally cooling to 65 ℃;
step six: coagulating, namely injecting the soybean milk at 65 ℃ into a stirring kettle, adding lactone with the weight ratio of 1.4% of that of the soybean into the stirring kettle, stirring at a constant speed for 4 minutes anticlockwise to completely dissolve the lactone into the soybean milk, and naturally cooling to room temperature to automatically coagulate the soybean milk;
step seven: culturing mixed strains, culturing Lactobacillus acidophilus CICC No.6074 for 48h in a broth (MRS) liquid culture medium in an amplification way, culturing ester-producing type abnormal Hansenula polymorpha CGMCC No. 2.338 in a potato liquid culture medium (PDA) in an amplification way for 48h, culturing flat Aspergillus oryzae CICC No.2345 in a 5Be 'malt extract agar culture medium (AS13) in an amplification way for 48h, saccharifying the 5 Be' malt extract agar culture medium (AS13) in a water bath at 64 ℃ by adopting an enzyme-enzyme combination method, filtering the saccharified liquid, diluting to 5 American ℃ and controlling the pH to Be 5.5, adding 2% of agar, and sterilizing for 40min at 121 ℃;
step eight: inoculating, namely placing the coagulated soybean milk blocks into a reaction kettle, inoculating the surfaces of the soybean milk blocks with mixed bacterial liquid accounting for 0.3 percent of the weight of the soybeans, and controlling the water content of the materials to be 65 percent after inoculating to obtain a material A;
step nine: the first fermentation, namely paving the material A in a fermentation box according to the thickness of 2cm, controlling the temperature of the material A at 30 ℃ and the relative humidity to be more than 90%, and fermenting for 84h to form a material B;
step ten: performing secondary fermentation, namely adding salt accounting for 7 percent of the weight of the material B and ginger powder accounting for 3 percent of the weight of the material B into the material B obtained in the step eight, uniformly stirring for 15 minutes, compacting until the porosity is less than 5 percent, sealing, preserving heat and fermenting, controlling the temperature of the material at 44 ℃, and stopping fermentation when detecting that amino acid nitrogen in the material reaches 4 percent to obtain a material C;
step eleven: dehydrating, namely putting the material C obtained in the ninth step into a dryer for drying and dehydrating, controlling the drying temperature to be 120 ℃, and maintaining for 45min to obtain a material D;
step twelve: frying, namely placing the material D obtained after dehydration in the step ten into oil with the oil temperature of 160 ℃, fully stirring, maintaining for 50 seconds, and filtering to obtain a material E;
step thirteen: adding monosodium glutamate, spice and chili oil into the material E, naturally cooling to 85 ℃, filling, compacting, keeping the sesame oil level higher than the material E2cm to isolate air, and vacuum sealing to obtain the final product.
Example 4
A fermentation process of bean products specifically comprises the following processing steps:
the method comprises the following steps: preparing raw materials, namely screening soybeans prepared in advance, shaving off soybean particles with the problems of scratches, worm marks, wrinkles and the like on the surfaces, removing soil, gravels and other substances mixed in the soybeans, and leaving the soybeans with full particles and bright color;
step two: cleaning raw materials, namely cleaning the selected high-quality soybeans with clear water to ensure that the surfaces of the soybeans are clean;
step three: soaking, namely preparing a soaking barrel, filling the cleaned high-quality soybeans into the soaking barrel, injecting sufficient clear water, and soaking for 13 hours to ensure that the soybeans absorb sufficient water and further expand;
step four: grinding and filtering, namely preparing a grinding filter in advance and cleaning the grinding filter, putting the soybeans which are expanded by absorbing water into the grinding filter, grinding the soybean particles and respectively collecting filter residues and soybean milk;
step five: boiling, namely putting the collected soybean milk into a heating kettle, heating the heating kettle by using slow fire at the temperature of 66 ℃, removing soybean milk bubbles on the surface, sealing the heating kettle after the soybean milk bubbles are removed, continuously heating to 100 ℃, keeping the temperature for 25 minutes, and naturally cooling to 70 ℃;
step six: coagulating, namely injecting the soybean milk at the temperature of 70 ℃ into a stirring kettle, adding a proper amount of lactone into the stirring kettle, stirring at a constant speed for 4 minutes anticlockwise to completely dissolve the lactone into the soybean milk, and naturally cooling to room temperature to automatically coagulate the soybean milk;
step seven: culturing mixed strains, culturing Lactobacillus acidophilus CICC No.6074 for 48h in a broth (MRS) liquid culture medium in an amplification way, culturing ester-producing type abnormal Hansenula polymorpha CGMCC No. 2.338 in a potato liquid culture medium (PDA) in an amplification way for 48h, culturing flat Aspergillus oryzae CICC No.2345 in a 5Be 'malt extract agar culture medium (AS13) in an amplification way for 48h, saccharifying the 5 Be' malt extract agar culture medium (AS13) in a water bath at 66 ℃ in an enzymatic way, filtering the saccharified liquid, diluting to 6 American ℃, controlling the pH to 6, adding 2% agar, and sterilizing for 45min at 121 ℃;
step eight: inoculating, namely placing the coagulated soybean milk blocks into a reaction kettle, inoculating the surfaces of the soybean milk blocks with mixed bacterial liquid with the weight ratio of 0.3 percent of that of soybeans, and controlling the water content of the materials to be 66 percent after inoculating to obtain a material A;
step nine: the first fermentation, namely paving the material A in a fermentation box according to the thickness of 3cm, controlling the temperature of the material A at 30 ℃ and the relative humidity to be more than 90%, and fermenting for 84h to form a material B;
step ten: performing secondary fermentation, namely adding salt accounting for 8 percent of the weight of the material B and ginger powder accounting for 3 percent of the weight of the material B into the material B obtained in the step eight, uniformly stirring for 17 minutes, compacting until the porosity is less than 5 percent, sealing, preserving heat and fermenting, controlling the temperature of the material at 44 ℃, and stopping fermentation when detecting that amino acid nitrogen in the material reaches 5 percent to obtain a material C;
step eleven: dehydrating, namely putting the material C obtained in the ninth step into a dryer for drying and dehydrating, controlling the drying temperature to be 120 ℃, and maintaining for 48min to obtain a material D;
step twelve: frying, namely placing the material D obtained after dehydration in the step ten into oil with the oil temperature of 165 ℃, fully stirring, maintaining for 55 seconds, and filtering to dry to obtain a material E;
step thirteen: adding monosodium glutamate, spice and chili oil into the material E, naturally cooling to 90 ℃, filling, compacting, keeping the sesame oil level higher than the material E2cm to isolate air, and vacuum sealing to obtain the final product.
Example 5
A fermentation process of bean products specifically comprises the following processing steps:
the method comprises the following steps: preparing raw materials, namely screening soybeans prepared in advance, shaving off soybean particles with the problems of scratches, worm marks, wrinkles and the like on the surfaces, removing soil, gravels and other substances mixed in the soybeans, and leaving the soybeans with full particles and bright color;
step two: cleaning raw materials, namely cleaning the selected high-quality soybeans with clear water to ensure that the surfaces of the soybeans are clean;
step three: soaking, namely preparing a soaking barrel, filling the cleaned high-quality soybeans into the soaking barrel, injecting sufficient clear water, and soaking for 14 hours to ensure that the soybeans absorb sufficient water and further expand;
step four: grinding and filtering, namely preparing a grinding filter in advance and cleaning the grinding filter, putting the soybeans which are expanded by absorbing water into the grinding filter, grinding the soybean particles and respectively collecting filter residues and soybean milk;
step five: boiling, namely putting the collected soybean milk into a heating kettle, heating the heating kettle by using slow fire at the temperature of 70 ℃, removing soybean milk bubbles on the surface, sealing the heating kettle after the soybean milk bubbles are removed until the soybean milk bubbles are invisible to naked eyes, continuously heating to 100 ℃, keeping the temperature for 30 minutes, and then naturally cooling to 75 ℃;
step six: coagulating, namely injecting the soybean milk at 75 ℃ into a stirring kettle, adding lactone with the weight ratio of 1.8% to the soybean into the stirring kettle, stirring at a constant speed for 5 minutes anticlockwise to enable the lactone to be completely dissolved in the soybean milk, and naturally cooling to room temperature to automatically coagulate the soybean milk;
step seven: culturing mixed strains, culturing Lactobacillus acidophilus CICC No.6074 for 48h in a broth (MRS) liquid culture medium in an amplification way, culturing ester-producing type abnormal Hansenula polymorpha CGMCC No. 2.338 in a potato liquid culture medium (PDA) in an amplification way for 48h, growing Aspergillus oryzae CICC No.2345 in a 5Be 'malt extract agar culture medium (AS13) in an amplification way for 48h, saccharifying the 5 Be' malt extract agar culture medium (AS13) in a water bath at 70 ℃ by using an enzyme method, filtering the saccharified liquid, diluting to 7 American ℃, controlling the pH to Be 6.5, adding 2% agar, and sterilizing for 50min at 121 ℃;
step eight: inoculating, namely placing the coagulated soybean milk blocks into a reaction kettle, inoculating the surfaces of the soybean milk blocks with mixed bacterial liquid with the weight ratio of 0.4 percent of that of soybeans, and controlling the water content of the materials to be 67 percent after inoculating to obtain a material A;
step nine: the first fermentation, namely paving the material A in a fermentation box according to the thickness of 3cm, controlling the temperature of the material A at 35 ℃ and the relative humidity to be more than 90%, and fermenting for 96 hours to form a material B;
step ten: performing secondary fermentation, namely adding salt accounting for 10 percent of the weight of the material B and ginger powder accounting for 3 percent of the weight of the material B into the material B obtained in the step eight, uniformly stirring for 20 minutes, compacting until the porosity is less than 5 percent, sealing, preserving heat and fermenting, controlling the temperature of the material at 45 ℃, and stopping fermentation when amino acid nitrogen in the material reaches 6 percent to obtain a material C;
step eleven: dehydrating, namely putting the material C obtained in the ninth step into a dryer for drying and dehydrating, controlling the drying temperature to be 125 ℃, and maintaining for 50min to obtain a material D;
step twelve: frying, namely placing the material D obtained after dehydration in the step ten into oil with the oil temperature of 170 ℃, fully stirring, maintaining for 40-60 seconds, and filtering to dry to obtain a material E;
step thirteen: adding monosodium glutamate, spice and chili oil into the material E, naturally cooling to 90 ℃, filling, compacting, keeping the sesame oil level higher than the material E2cm to isolate air, and vacuum sealing to obtain the final product.
Five soybean product fermentation processes can be obtained through the five groups of embodiments, five groups of soybean product samples are respectively produced by adopting the five soybean product fermentation processes, and the five groups of soybean products are detected by using a detection tool, so that the specific data are obtained as follows:
| degree of color and fragrance | Index of pH value | Shelf life | |
| Example 1 | Bright color and strong fragrance | Is normal | 24 months |
| Example 2 | Bright color and strong fragrance | Is normal | 24 months |
| Example 3 | Bright color and strong fragrance | Is normal | 24 months |
| Example 4 | Bright color and strong fragrance | Is normal | 24 months |
| Example 5 | Bright color and strong fragrance | Is normal | 24 months |
The comprehensive comparison of the data shows that the product in the embodiment 3 has the highest value, the proper strains are cultured before the soybean milk block is inoculated with the bacterial colonies, the proper culture medium is utilized to create proper conditions for culturing lactobacillus acidophilus, ester-producing type abnormal hansenula polymorpha and flat aspergillus oryzae, and the number of the bacterial colonies is controlled by controlling the raw materials such as basic protein required by organisms in the culture medium, so that the bacterial colonies number during the fermentation of the bean products is controlled, the food additives added into the bean products produced by the fermentation in the way are greatly reduced, the color and fragrance of the bean products are improved, and the storage time is prolonged.
The present invention is not limited to the above preferred embodiments, and any modifications, equivalent substitutions and improvements made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (7)
1. A fermentation process of bean products is characterized by comprising the following steps: the method specifically comprises the following processing steps:
the method comprises the following steps: preparing raw materials, namely screening soybeans prepared in advance, shaving off soybean particles with the problems of scratches, worm marks, wrinkles and the like on the surfaces, removing soil, gravels and other substances mixed in the soybeans, and leaving the soybeans with full particles and bright color;
step two: cleaning raw materials, namely cleaning the selected high-quality soybeans with clear water to ensure that the surfaces of the soybeans are clean;
step three: soaking, namely preparing a soaking barrel, filling the cleaned high-quality soybeans into the soaking barrel, and injecting sufficient clear water into the soaking barrel for a sufficient time to ensure that the soybeans absorb sufficient water and then swell;
step four: grinding and filtering, namely preparing a grinding filter in advance and cleaning the grinding filter, putting the soybeans which are expanded by absorbing water into the grinding filter, grinding the soybean particles and respectively collecting filter residues and soybean milk;
step five: boiling, namely putting the collected soybean milk into a heating kettle, heating the heating kettle by using slow fire, removing soybean milk bubbles on the surface, sealing the heating kettle after the soybean milk bubbles are removed, continuously heating to 100 ℃, keeping the temperature for 10-30 minutes, and naturally cooling to 60-75 ℃;
step six: coagulating, namely injecting the soybean milk at the temperature of 60-75 ℃ into a stirring kettle, adding a proper amount of lactone into the stirring kettle, stirring at a constant speed for 3-5 minutes anticlockwise to enable the lactone to be completely dissolved in the soybean milk, and naturally cooling to room temperature to automatically coagulate the soybean milk;
step seven: culturing mixed strains, wherein lactobacillus acidophilus CICC No.6074 adopts a broth culture Medium (MRS) liquid culture medium for amplification culture for 48h, ester-producing type abnormal hansenula polymorpha CGMCC No2.338 adopts a potato liquid culture medium (PDA) for amplification culture for 48h, and flat aspergillus oryzae CICC No.2345 adopts a 5 Be' malt extract agar culture medium (AS13) for growth and amplification culture for 48 h;
step eight: inoculating, namely placing the coagulated soybean milk blocks into a reaction kettle, and inoculating the surfaces of the soybean milk blocks with a proper amount of mixed bacterial liquid, and controlling the water content of the materials to be 63% -67% after inoculating to obtain a material A;
step nine: the first fermentation, namely paving the material A in a fermentation box according to the thickness of 2-3 cm, controlling the temperature of the material A to be 25-35 ℃ and the relative humidity to be more than 90%, and fermenting for 72-96 hours to form a material B;
step ten: performing secondary fermentation, namely adding a proper amount of salt and 3% of bruised ginger into the material B obtained in the step eight, uniformly stirring for 10-20 minutes, compacting, sealing, performing heat preservation fermentation, controlling the temperature of the material to be 42-45 ℃, and stopping fermentation when amino acid nitrogen in the material reaches a specified degree to obtain a material C;
step eleven: dehydrating, namely putting the material C obtained in the ninth step into a dryer for drying and dehydrating, controlling the drying temperature to be 115-125 ℃, and maintaining for 40-50min to obtain a material D;
step twelve: frying, namely placing the material D obtained after dehydration in the step ten in oil with the oil temperature of 150-170 ℃, fully stirring for 40-60 seconds, and filtering to obtain a material E;
step thirteen: adding monosodium glutamate, spice and chili oil into the material E, naturally cooling to 80-90 deg.C, bottling, compacting, keeping sesame oil level higher than the material E1-2cm, isolating air, and vacuum sealing to obtain the final product.
2. The fermentation process of bean products according to claim 1, wherein: the soaking time in the third step is 10-14 h in winter and spring and 5-9h in summer.
3. The fermentation process of bean products according to claim 1, wherein: and controlling the temperature of the slow fire in the step five to be 60-70 ℃, and continuously heating the slow fire in the step five until the soybean milk bubbles are invisible to naked eyes, thus obtaining the qualified product.
4. The fermentation process of bean products according to claim 1, wherein: the weight ratio of the lactone added in the sixth step to the weight of the soybeans is 1-1.8%.
5. The fermentation process of bean products according to claim 1, wherein: and saccharifying the 5 Be' wort agar culture medium (AS13) in the seventh step in a water bath at 60-70 ℃ by adopting an acid method, an enzyme method or an enzyme-enzyme combination method, filtering the saccharified liquid, diluting to 4-7 American ℃, controlling the pH to Be 5-6.5, adding 2% agar, and sterilizing for 30-50 minutes at 121 ℃.
6. The fermentation process of bean products according to claim 1, wherein: and the weight ratio of the mixed bacterial liquid added in the step eight to the soybean is 0.1-0.4%.
7. The fermentation process of bean products according to claim 1, wherein: in the step ten, the content of the salt is 5-10%, the porosity after compaction is less than 5%, and the content of the amino acid nitrogen is 3-6%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010638041.9A CN111728037A (en) | 2020-07-02 | 2020-07-02 | Bean product fermentation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010638041.9A CN111728037A (en) | 2020-07-02 | 2020-07-02 | Bean product fermentation process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111728037A true CN111728037A (en) | 2020-10-02 |
Family
ID=72653266
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010638041.9A Pending CN111728037A (en) | 2020-07-02 | 2020-07-02 | Bean product fermentation process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111728037A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112592804A (en) * | 2021-02-01 | 2021-04-02 | 重庆合得拢食品有限公司 | Fermentation device for bean product production and processing technology thereof |
| CN113679004A (en) * | 2021-09-04 | 2021-11-23 | 南昌市检验检测中心 | Fermented bean curd and preparation method thereof |
| CN115851539A (en) * | 2022-12-12 | 2023-03-28 | 上海清美绿色食品（集团）有限公司 | Fermentation process for fermenting bean product by using mixed microbial inoculum and application of fermentation process |
| CN117106555A (en) * | 2023-10-25 | 2023-11-24 | 山东启腾生物科技有限公司 | Bean product fermented milk fungus bacterial culture apparatus |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101984853A (en) * | 2010-09-30 | 2011-03-16 | 湖南农业大学 | Rapid fermentation process for preparing fermented soybeans by pure strains |
| CN102613533A (en) * | 2012-04-01 | 2012-08-01 | 董爱文 | Fermentation process for natto flavoring paste |
| CN102613496A (en) * | 2012-04-01 | 2012-08-01 | 湖南农业大学 | Fermentation process of Chinese natto |
| CN103555594A (en) * | 2013-11-08 | 2014-02-05 | 佛山市海天调味食品股份有限公司 | Aspergillus oryzae and application thereof |
| CN110897013A (en) * | 2019-12-06 | 2020-03-24 | 李茜 | Preparation process of rice koji sauce fermented bean curd |
-
2020
- 2020-07-02 CN CN202010638041.9A patent/CN111728037A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101984853A (en) * | 2010-09-30 | 2011-03-16 | 湖南农业大学 | Rapid fermentation process for preparing fermented soybeans by pure strains |
| CN102613533A (en) * | 2012-04-01 | 2012-08-01 | 董爱文 | Fermentation process for natto flavoring paste |
| CN102613496A (en) * | 2012-04-01 | 2012-08-01 | 湖南农业大学 | Fermentation process of Chinese natto |
| CN103555594A (en) * | 2013-11-08 | 2014-02-05 | 佛山市海天调味食品股份有限公司 | Aspergillus oryzae and application thereof |
| CN110897013A (en) * | 2019-12-06 | 2020-03-24 | 李茜 | Preparation process of rice koji sauce fermented bean curd |
Non-Patent Citations (1)
| Title |
|---|
| 卢智著: "《现代食品加工工艺及新技术的应用探究》", 31 October 2019, 北京原子能出版社 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112592804A (en) * | 2021-02-01 | 2021-04-02 | 重庆合得拢食品有限公司 | Fermentation device for bean product production and processing technology thereof |
| CN112592804B (en) * | 2021-02-01 | 2022-10-14 | 重庆合得拢食品有限公司 | Fermentation device for bean product production and processing technology thereof |
| CN113679004A (en) * | 2021-09-04 | 2021-11-23 | 南昌市检验检测中心 | Fermented bean curd and preparation method thereof |
| CN113679004B (en) * | 2021-09-04 | 2024-01-05 | 南昌市检验检测中心 | Fermented bean curd and preparation method thereof |
| CN115851539A (en) * | 2022-12-12 | 2023-03-28 | 上海清美绿色食品（集团）有限公司 | Fermentation process for fermenting bean product by using mixed microbial inoculum and application of fermentation process |
| CN115851539B (en) * | 2022-12-12 | 2023-09-22 | 上海清美绿色食品（集团）有限公司 | Fermentation process for fermenting bean products by mixed bacteria and application of fermentation process |
| CN117106555A (en) * | 2023-10-25 | 2023-11-24 | 山东启腾生物科技有限公司 | Bean product fermented milk fungus bacterial culture apparatus |
| CN117106555B (en) * | 2023-10-25 | 2024-03-01 | 山东启腾生物科技有限公司 | Bean product fermented milk fungus bacterial culture apparatus |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111728037A (en) | Bean product fermentation process | |
| CN101015306B (en) | Leaven for vegetable artificial inoculation fermentation and preparation of fermented vegetable by using same | |
| CN112574891B (en) | Aspergillus oryzae and application thereof | |
| CN104560747A (en) | Debaryomyces hansenii as well as fermentation fluid, mixed fermentation fluid and application thereof to secondary fermentation of vegetables | |
| CN101396110B (en) | Preparation method of flavor sauce | |
| CN104962483A (en) | Monascus purpureus strain and application thereof | |
| CN106418434A (en) | Preparation method for preparing soy sauce improved in clarity | |
| CN107502563A (en) | One plant of kluyveromyces marxianus bacterium and its method for producing β glucuroides | |
| CN109401983A (en) | A kind of aspergillus oryzae ZA151 and its application | |
| CN111838641A (en) | Method for reducing secondary precipitation of soy sauce | |
| CN106722776B (en) | Preparation method of sour fish sauce | |
| CN106912889B (en) | Soy sauce brewing method | |
| CN101828690A (en) | Novel and mature technology for quickly producing bean paste | |
| CN113249268B (en) | Saccharopolyspora rosea for reducing biogenic amine and application thereof | |
| CN101396112B (en) | Preparation method of sauce | |
| CN108077886B (en) | High-salt dilute black bean soy sauce brewing preparation method and black bean soy sauce | |
| CN116656565B (en) | Bacillus licheniformis and application thereof | |
| CN114680297A (en) | Stinky mandarin fish biological preservation solution and production method of low-salt stinky mandarin fish | |
| KR20090021800A (en) | High-functional fermented bean-curd and method for preparing the same | |
| CN110747188B (en) | Method for producing keratinase | |
| CN110540942B (en) | Cold-resistant mucor palustris and application thereof in production of green-rot milk | |
| CN107495168A (en) | It is a kind of to utilize method of the ferment-fermented Anfu ham of compound microecological and preparation method thereof | |
| CN104430681A (en) | Special flour for rice bread and making method and application of special flour | |
| CN111733086A (en) | Aspergillus oryzae and application thereof in soy sauce brewing | |
| US4180590A (en) | Method of producing soy sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201002 |