A Rapid And Efficient Fermenting Technology Of Health Functional Douchi

The fermented product of the soybean included fermented bean curd、soy sauce、soybean paste and so on, they are fermented product of the soybean of our country. Among them, douchi is one of the most important fermented product. Douchi’s fermenting has a long history and it has quite a few types. Douchi’s high medical care、good heath care、special sauce aroma and delicately taste contribute a good repution to it.At the moment, douchi’s fermenting technology approximately can be classified into traditional technology and modern technology, through they are different from each other, we can still go with several steps to produce the last product, such as zhongqu’s manufacture、 chengqu’s manufacture、jiangpei’s manufacture and so on. The traditional technology of the douchi’s manufacture needs half a year to a year, some technoloty is even longer than a year. This highly limits the development of the douchi industry. The modern technology has improved the traditional technology in some aspects, so the time of the fulfilling the whole fermenting has been shorten from three months to six months. Our study adopts high tempreture to ferment our product and carry through much optimizing about the fermenting technology which makes that one week is enough for us to complete the whole fermenting. And so the large-sccale fermenting of douchi is becoming easier and faster. After the study, we can make our douchi as follows:100g soybean and 40g fupi; use 36h to make douchiqu; salt’s concentration is 7.5%; water’s percentage composition is 80%～100%; fermenting temperature is 50℃; fermenting time is seven days.We optimize the fermentation progress, in the mean time, we filter the fermented soybean paste. This dispose not only reduce the salt concentration but also get another production---soy sauce, so it makes our study more actual value.And we had found the same functional enzymes in many kinds of Chinese douchi. As well we had researched the fermenting natto bacillus and the health function when we make the two fermenting materials together. At last, we can get a series of products which has a special flavour and good health function. We add 10mL bacillus natto fermentation liquid to 100g douchi so every gram douchi contain 15～20IU nattoase. And our products will get more nutrition and its health function is stronger.After finished the fermentation of the fermented soybean paste, we had studied how to make the pattern douchi. We mixed anise, pepper, hot pepper, brown suger and so on, so we will get douchi’s quelite of different taste. And add them with a certain proportion to make douchi of different taste.