CN102308972A - Black bean soy and preparation method thereof - Google Patents

Abstract

The invention relates to a flavouring, in particular to a black bean soy and a preparation method thereof, which belong to the technical field of food processing. The main materials of the soy are black beans, bran, salt, wheat flour, water, Aspergillus oryzae, Aspergillus niger, yeast and plant lactobacilli, and the soy is prepared by the processes of baking, material grinding, mixed fermentation and the like. The black bean soy is rich in nutrition and mellow; the processing technique is advanced; since solid-liquid drenching is adopted, besides soy aroma formed by solid fermentation, a scorched layer cannot be produced by drenching due to relatively long fermentation time and low temperature as well, the flavour-enhancing yeast and the lactobacilli are added at the late liquid fermentation stage as well, the saccharide in the soy produces ethanol and other alcohol substances under the effect of the yeast, the ethanol and the other alcohols then produce a series of complex changes along with the acid substances in the soy, and the ester aromatic substance is produced.

Description

A kind of black bean soy and preparation method thereof

Technical field

The present invention relates to a kind of flavouring, be specifically related to a kind of black bean soy and preparation method thereof, belong to food processing technology field.

Background technology

At present, the primary raw material of common soy sauce is soya bean or soyabean expeller (cake) and wheat, and processing technology is single, and some individual individual workship utilizes pigment to blend cheap soy sauce and comes into the market.Along with the continuous progress of society and the raising of people's living standard; Receive " pollution-free food " " back to nature ' influence of idea; people more pay attention to the natural sex and the health care of food; the color of flavouring and the requirement of nutrition are also improved constantly, and black soya bean is rich in multiple bioactivators such as nutriment such as protein, fat, amino acid and isoflavones, polysaccharide, pigment, thus have delay senility, health-care effects such as enhance immunity power, calmness, improvement sleep; and having the flat liver of nourishing blood, mend medical values such as skin enriching yin, is the traditional medicine-food two-purpose food of China.Black bean soy contains abundant mineral matter and trace element, and the average content of Se wherein, Ca, Fe, Cu is apparently higher than soy sauce.

Summary of the invention

The objective of the invention is provides a kind of black bean soy for overcoming the weak point of above-mentioned prior art, and the primary raw material of this soy sauce is a black soya bean, wheat bran; Salt, wheat flour, water, aspergillus oryzae; Aspergillus niger, yeast is planted the matter Bacillus acidi lactici, processes through curing, pulverize operations such as raw material, mixed culture fermentation.

The present invention realizes with following technical scheme: a kind of black bean soy is characterized in that: the primary raw material of this soy sauce is a black soya bean, wheat bran, salt; Wheat flour, water, aspergillus oryzae, aspergillus niger; Yeast is planted the matter Bacillus acidi lactici, processes through curing, pulverize operations such as raw material, mixed culture fermentation.

Prepare the method for the described black bean soy of claim, it is characterized in that: carry out as follows:

(1) proportioning raw materials: protein raw material and starchy material proportioning are 65: 35, the composition of starchy material: 3 parts of wheats, and 2 parts in wheat bran, wheat bran is participated in the black soya bean cake boiling of pulverizing, and wheat is admixed grog inoculation system song after the roasting stir-fry is pulverized;

(2) system is bent: adopt aspergillus oryzae and aspergillus niger to process little song respectively, and be inoculated in grog and ventilate to cultivating and make Daqu to participate at 4: 1;

(3) mixed culture fermentation: Cheng Qu admixes 12.B6～13。B6 salt solution, mixing the salt water yield is mixed material 110%, mixes and ferments.40 ℃ of bath temperatures, 40 ℃～45 ℃ of sauce unstrained spirits article temperature fully contact substrate for making enzyme liquid, and begin to water and drench hydrolysis time 15d 1～2 time next day after going into the pond;

(4) solid unstrained spirits dilution: solid state fermentation finishes, and makes article temperature drop to 35 ℃, adds 18.B6 salt solution replenishes in the salt solution and infiltrates 10% saccharification liquid, adds lactic acid bacteria mixed culture fermentation liquid, and waters pouring; Make solid-to-liquid ratio reach 1: 2～1: 2.5 (be total raw material: following bent salt solution+yeast and lactic acid bacteria mixed liquor=1: 2～1: 2.5), salt content rises to 15% by about 7%, rare fermentation 1 month; The article temperature keeps 28 ℃～33 ℃, and water and drench 1 time for the 1st every day in week, watered every other day in the 2nd week and drench 1 time; Later every 3d waters and drenches 1 time, and fermentation finishes, and leaches to drench oil.

Advantage of the present invention is: black bean soy is nutritious, the taste sweet-smelling, and processing technology is advanced; Adopt solid rare pouring to water except that the sauce fragrance with solid state fermentation formation, longer relatively because of fermentation time, temperature is lower; Char layer is watered and is not produced in pouring, and the later stage, rare fermentation stage added flavouring yeast and lactic acid bacteria again, and the carbohydrate in the soy sauce generates ethanol and other alcohols materials under the yeast effect; Ethanol and other alcohols again with soy sauce in acid a series of complicated variations are taken place, generate ester class aroma-producing substance.

The specific embodiment

Below in conjunction with embodiment the present invention is done further explain:

Embodiment,

A kind of black bean soy, the primary raw material of this soy sauce are black soya bean, wheat bran, and salt, wheat flour, water, aspergillus oryzae, aspergillus niger, yeast is planted the matter Bacillus acidi lactici, processes through curing, pulverize operations such as raw material, mixed culture fermentation.

Prepare the method for the described black bean soy of claim, it is characterized in that: carry out as follows:

(1) proportioning raw materials: protein raw material and starchy material proportioning are 65: 35, the composition of starchy material: 3 parts of wheats, and 2 parts in wheat bran, wheat bran is participated in the black soya bean cake boiling of pulverizing, and wheat is admixed grog inoculation system song after the roasting stir-fry is pulverized;

(2) system is bent: adopt aspergillus oryzae and aspergillus niger to process little song respectively, and be inoculated in grog and ventilate to cultivating and make Daqu to participate at 4: 1;

(3) mixed culture fermentation: Cheng Qu admixes 12.B6 salt solution, mixing the salt water yield is mixed material 110%, mixes and ferments.40 ℃ of bath temperatures, 45 ℃ of sauce unstrained spirits article temperature fully contact substrate for making enzyme liquid, and begin to water and drench hydrolysis time 15d 1～2 time next day after going into the pond;

(4) solid unstrained spirits dilution: solid state fermentation finishes, and makes article temperature drop to 35 ℃, adds 18.B6 salt solution replenishes in the salt solution and infiltrates 10% saccharification liquid, adds lactic acid bacteria mixed culture fermentation liquid, and waters pouring; Make solid-to-liquid ratio reach 1: 2～1: 2.5 (be total raw material: following bent salt solution+yeast and lactic acid bacteria mixed liquor=1: 2～1: 2.5), salt content rises to 15% by about 7%, rare fermentation 1 month; The article temperature keeps 28 ℃～33 ℃, and water and drench 1 time for the 1st every day in week, watered every other day in the 2nd week and drench 1 time; Later every 3d waters and drenches 1 time, and fermentation finishes, and leaches to drench oil.

Claims (2)

1. black bean soy, it is characterized in that: the primary raw material of this soy sauce is a black soya bean, wheat bran, salt, wheat flour, water, aspergillus oryzae, aspergillus niger, yeast is planted the matter Bacillus acidi lactici, processes through curing, pulverize operations such as raw material, mixed culture fermentation.

2. prepare the method for the described black bean soy of claim, it is characterized in that: carry out as follows:

(1) proportioning raw materials: protein raw material and starchy material proportioning are 65: 35, the composition of starchy material: 3 parts of wheats, and 2 parts in wheat bran, wheat bran is participated in the black soya bean cake boiling of pulverizing, and wheat is admixed grog inoculation system song after the roasting stir-fry is pulverized;

(2) system is bent: adopt aspergillus oryzae and aspergillus niger to process little song respectively, and be inoculated in grog and ventilate to cultivating and make Daqu to participate at 4: 1;

(3) mixed culture fermentation: Cheng Qu admixes 12.B6～13。B6 salt solution, mixing the salt water yield is mixed material 110%, mixes and ferments.40 ℃ of bath temperatures, 40 ℃～45 ℃ of sauce unstrained spirits article temperature fully contact substrate for making enzyme liquid, and begin to water and drench hydrolysis time 15d 1～2 time next day after going into the pond;

(4) solid unstrained spirits dilution: solid state fermentation finishes, and makes article temperature drop to 35 ℃, adds 18.B6 salt solution replenishes in the salt solution and infiltrates 10% saccharification liquid, adds lactic acid bacteria mixed culture fermentation liquid, and waters pouring; Make solid-to-liquid ratio reach 1: 2～1: 2.5 (be total raw material: following bent salt solution+yeast and lactic acid bacteria mixed liquor=1: 2～1: 2.5), salt content rises to 15% by about 7%, rare fermentation 1 month; The article temperature keeps 28 ℃～33 ℃, and water and drench 1 time for the 1st every day in week, watered every other day in the 2nd week and drench 1 time; Later every 3d waters and drenches 1 time, and fermentation finishes, and leaches to drench oil.