CN104012925A - Fermented soybean puffed leisure food - Google Patents
Fermented soybean puffed leisure food Download PDFInfo
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- CN104012925A CN104012925A CN201410281639.1A CN201410281639A CN104012925A CN 104012925 A CN104012925 A CN 104012925A CN 201410281639 A CN201410281639 A CN 201410281639A CN 104012925 A CN104012925 A CN 104012925A
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- Prior art keywords
- soya bean
- fermented soya
- powder
- leisure food
- puffed leisure
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- 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.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
Abstract
The invention relates to fermented soybean puffed leisure food which comprises the following raw materials in percentage by weight: 96-98% of wet fermented soybeans, 1.5-2.5% of chili powder, 0.2-0.5% of ginger powder, 0.1-0.5% of pepper powder and 0.2-0.5% of flavor agent, wherein fineness of the chili powder, the ginger powder and the pepper powder is 80-100 meshes; the fermented soybean puffed leisure food is prepared by the following steps: adding the chili powder, the ginger powder, the pepper powder and the flavor agent to the wet fermented soybeans and stirring to be uniform, implementing samming treatment, and puffing in a variable temperature differential pressure airflow puffing tank. The leisure food disclosed by the invention, by converting the fermented soybeans from a high-salinity conventional seasoning for cooking foods into the puffed leisure food, enriches eating methods of fermented soybean products and improves additional values of the foods.
Description
One, technical field
What the present invention relates to is leisure food edible in daily life, and what be specifically related to is a kind of fermented soya bean puffed leisure food.
Two, background technology
Fermented soya bean are with a long history in China, and it is various in style, are divided into black soya bean fermented soya bean and soya bean fermented soya bean by processing raw material, and can be divided into salty fermented soya bean and Fermented Soybean to taste.The general salt content of salty fermented soya bean, higher than 8%, even reaches 12% ~ 18%, the suitable dish of doing, but higher salt has limited again its edible range and amount greatly.So, develop comparatively slowly, owing to there is the reasons such as high salt and taste are more single, product specification is lower in many kinds, and a little less than causing the market competitiveness, its international market occupation rate is not high, and development prospect causes anxiety.Given this, Ying Qi retains on the basis of the good local flavor of fermented soya bean tradition, make its by flavouring to leisure food transition, go on the road of less salt, instant, multiple tastes.Therefore, adopt changing temperature-pressure-difference and puffing dry technology exploitation fermented soya bean puffed leisure food, to changing the edible unicity of fermented soya bean product, the consumption market of further expanding fermented soya bean product is significant.
Changing temperature-pressure-difference and puffing dry technology is a kind of fruit vegetable dry technology rising in recent years, belong to a kind of environmental protection, energy-conservation non-frying-expansion dry technology, it combine heated-air drying and vacuum freeze drying advantage, overcome dry etc. the shortcoming of vacuum low-temperature frying, its product has the features such as green natural, best in quality, nutritious, instant.The principle of this technology is by the raw material through pretreatment remove portion moisture, be placed in changing temperature-pressure-difference and puffing tank, heat-insulation pressure keeping is moment pressure release after a period of time, impel material moment expanded, and dehydrate, and then produce volumetric expansion, the crisp natural explosion puffing drying food of mouthfeel under vacuum state.This technology is mainly applied in fruit and vegetable dryness, and fruit is as apple, pears, banana, pineapple, "Hami" melon etc., and vegetables are as carrot, potato, sweet potato etc.But the fermented soya bean raw material for the difficult dehydration of high protein, there is not yet the application of preparing fermented soya bean puffed leisure food by this technology.
Three, summary of the invention
The object of this invention is to provide a kind of fermented soya bean puffed leisure food, this fermented soya bean puffed leisure food is for solving the problem of the edible form dullness of current fermented soya bean.
The technical solution used in the present invention is: this fermented soya bean puffed leisure food is by wet fermented soya bean 96 ~ 98% by weight percentage, chilli powder 1.5%-2.5%, ginger powder 0.2%-0.5%, pepper powder 0.1%-0.5%, tasty agents 0.2%-0.5% forms, the fineness of above-mentioned chilli powder, ginger powder, pepper powder is all at 80-100 order, chilli powder, ginger powder, pepper powder, tasty agents are added in wet fermented soya bean and stirred, again all after wet process, pack into and in changing temperature-pressure-difference airflow puffing tank, carry out expandedly can making fermented soya bean puffed leisure food.
In such scheme, tasty agents is mixed by monosodium glutamate and disodium 5 '-ribonucleotide, monosodium glutamate: the mass ratio of disodium 5 '-ribonucleotide is 16:1.
In such scheme, the percentage by weight of preferred each component is: wet fermented soya bean 97.2%, chilli powder 2%, ginger powder 0.3%, pepper powder 0.2%, tasty agents 0.3%.
In such scheme, wet fermented soya bean are that to take soya bean or black soya bean be raw material, form product salt content 1 ~ 3 g/100g, amino-acid nitrogen 0.5 ~ 0.9 g/100g, water content 30% ~ 45% through less salt fermentation.
In such scheme, the concrete preparation method of fermented soya bean puffed leisure food is:
One, predrying: get the normal wet fermented soya bean of loose moulding, while carrying out pre-dried, at 50 ~ 55 ℃, carry out heated-air drying, to its water content be 30% ~ 35%, described percentage composition is weight percentage;
Two, seasoning: add flavoring fermented soya bean are carried out to seasoning, the percentage by weight of described each component is: wet fermented soya bean 96 ~ 98%, chilli powder 1.5%-2.5%, ginger powder 0.2%-0.5%, pepper powder 0.1%-0.5%, tasty agents 0.2%-0.5%, the fineness of above-mentioned toppings, at 80-100 order, stirs after interpolation;
Three, sam: the fermented soya bean after above-mentioned steps two seasonings are carried out to equal wet process, and described equal wet process is that fermented soya bean are placed on and store 6-10 hour in closed container;
Four, changing temperature-pressure-difference and puffing: the fermented soya bean after above-mentioned steps three sam are packed in changing temperature-pressure-difference airflow puffing tank, use steam indirect, make Bulking tank temperature slowly rise to 105 ~ 109 ℃ of required swelling temperatures, before this by be down to-0.098MPa of the vacuum of vacuum tank, raw material arrives swelling temperature and keeps after 5 ~ 10min, open relief valve, raw material instantaneous expansion is also evacuated, in vacuum, be-condition of 0.098MPa under to material expanded 1 time, again in 80 ~ 86 ℃ and vacuum be-be dried 3.5 ~ 4.5h under the condition of 0.098MPa, make moisture reach 5% ~ 7%, obtain fermented soya bean puffed leisure food.
When step 1 is carried out pre-dried in such scheme, at 50 ~ 55 ℃, carry out heated-air drying, to its water content be 33%.
In such scheme during step 4 changing temperature-pressure-difference and puffing, fermented soya bean after step 3 sam are packed in changing temperature-pressure-difference airflow puffing tank, use steam indirect, make Bulking tank temperature slowly rise to 107 ℃ of required swelling temperatures, before this by be down to-0.098MPa of the vacuum of vacuum tank, raw material arrives swelling temperature and keeps after 8min, open relief valve, raw material instantaneous expansion is also evacuated, in vacuum, be-condition of 0.098MPa under to material expanded 1 time, again in 84 ℃ and vacuum be-be dried 4h under the condition of 0.098MPa, make moisture reach 6%, obtain fermented soya bean puffed leisure food provided by the invention.
Beneficial effect:
1, a kind of fermented soya bean puffed leisure food provided by the invention is to retain on the basis of the good local flavor of fermented soya bean tradition, by adding the flavorings such as pungent, delicate flavour, make fermented soya bean transfer puffed leisure food to by the high salt traditional condiment of dish-cooking, the eating method that has enriched fermented soya bean products, has improved value-added content of product.
2, the changing temperature-pressure-difference and puffing dry technology that the present invention uses, belong to a kind of novel, environmental protection, energy-conservation non-frying-expansion dry technology, it combine heated-air drying and vacuum freeze drying advantage, overcome dry etc. the shortcoming of vacuum low-temperature frying, the features such as fermented soya bean puffed leisure food provided by the invention has that mouthfeel is crisp, green natural, nutritious, instant.
Four, the specific embodiment
Below in conjunction with embodiment, the invention will be further described, but embodiments of the present invention are not limited to the scope that embodiment represents.
Embodiment 1
This fermented soya bean puffed leisure food is by wet fermented soya bean 97.5% by weight percentage, chilli powder 1.5%, ginger powder 0.3%, pepper powder 0.2%, tasty agents 0.5% forms, and the fineness of above-mentioned chilli powder, ginger powder, pepper powder, all at 80 orders, is added chilli powder, ginger powder, pepper powder, tasty agents in wet fermented soya bean to and stirred, again all after wet process, pack into and in changing temperature-pressure-difference airflow puffing tank, carry out expandedly can making fermented soya bean puffed leisure food.Concrete preparation method is as follows:
(1) predrying: the wet fermented soya bean of normal soya bean less salt fermentation of getting loose moulding, product salt content 1g/100g, amino-acid nitrogen 0.5g/100g, water content 35%, while carrying out pre-dried, at 50 ~ 55 ℃, carry out heated-air drying, to its water content be 31%, described percentage composition is weight percentage;
(2) seasoning: add flavoring fermented soya bean are carried out to seasoning, the percentage by weight of described each component is: wet fermented soya bean 97.5%, chilli powder 1.5%, ginger powder 0.3%, pepper powder 0.2%, tasty agents 0.5%(tasty agents is mixed with the ratio of mass ratio 16:1 by monosodium glutamate and disodium 5 '-ribonucleotide (I+G), following embodiment is identical), the fineness of above-mentioned toppings is 80 orders, after interpolation, stirs;
(3) sam: the fermented soya bean after above-mentioned steps (2) seasoning are carried out to equal wet process, and described equal wet process is that fermented soya bean are placed in closed container and are stored 6 hours;
(4) changing temperature-pressure-difference and puffing: the fermented soya bean after above-mentioned steps (3) sam are packed in changing temperature-pressure-difference airflow puffing tank, use steam indirect, make Bulking tank temperature slowly rise to 105 ℃ of required swelling temperatures, before this by be down to-0.098MPa of the vacuum of vacuum tank, raw material arrives swelling temperature and keeps after 5min, open relief valve, raw material instantaneous expansion is also evacuated, in vacuum, be-condition of 0.098MPa under to material expanded 1 time, again in 86 ℃ and vacuum be-be dried 3.5h under the condition of 0.098MPa, make moisture reach 5%, obtain fermented soya bean puffed leisure food provided by the invention.
Embodiment 2
This fermented soya bean puffed leisure food is by wet fermented soya bean 96.7% by weight percentage, chilli powder 2.5%, ginger powder 0.2%, pepper powder 0.3%, tasty agents 0.3% forms, and the fineness of above-mentioned chilli powder, ginger powder, pepper powder, all at 90 orders, is added chilli powder, ginger powder, pepper powder, tasty agents in wet fermented soya bean to and stirred, again all after wet process, pack into and in changing temperature-pressure-difference airflow puffing tank, carry out expandedly can making fermented soya bean puffed leisure food.Concrete preparation method is as follows:
(1) predrying: the wet fermented soya bean of normal soya bean less salt fermentation of getting loose moulding, product salt content 2g/100g, amino-acid nitrogen 0.8g/100g, water content 40%, while carrying out pre-dried, at 50 ~ 55 ℃, carry out heated-air drying, to its water content be 32%, described percentage composition is weight percentage;
(2) seasoning: add flavoring fermented soya bean are carried out to seasoning, the percentage by weight of described each component is: wet fermented soya bean 96.7%, chilli powder 2.5%, ginger powder 0.2%, pepper powder 0.3%, tasty agents 0.3%, the fineness of above-mentioned toppings is 90 orders, after interpolation, stirs;
(3) sam: the fermented soya bean after above-mentioned steps (2) seasoning are carried out to equal wet process, and described equal wet process is that fermented soya bean are placed in closed container and are stored 8 hours;
(4) changing temperature-pressure-difference and puffing: the fermented soya bean after above-mentioned steps (3) sam are packed in changing temperature-pressure-difference airflow puffing tank, use steam indirect, make Bulking tank temperature slowly rise to 107 ℃ of required swelling temperatures, before this by be down to-0.098MPa of the vacuum of vacuum tank, raw material arrives swelling temperature and keeps after 8min, open relief valve, raw material instantaneous expansion is also evacuated, in vacuum, be-condition of 0.098MPa under to material expanded 1 time, again in 84 ℃ and vacuum be-be dried 4h under the condition of 0.098MPa, make moisture reach 6%, obtain fermented soya bean puffed leisure food provided by the invention.
Embodiment 3
This fermented soya bean puffed leisure food is by wet fermented soya bean 96.5% by weight percentage, chilli powder 2.5%, ginger powder 0.4%, pepper powder 0.1%, tasty agents 0.5% forms, and the fineness of above-mentioned chilli powder, ginger powder, pepper powder, all at 100 orders, is added chilli powder, ginger powder, pepper powder, tasty agents in wet fermented soya bean to and stirred, again all after wet process, pack into and in changing temperature-pressure-difference airflow puffing tank, carry out expandedly can making fermented soya bean puffed leisure food.Concrete preparation method is as follows:
(1) predrying: the wet fermented soya bean of normal black soya bean less salt fermentation of getting loose moulding, product salt content 3g/100g, amino-acid nitrogen 0.8g/100g, water content 45%, while carrying out pre-dried, at 50 ~ 55 ℃, carry out heated-air drying, to its water content be 33%, described percentage composition is weight percentage;
(2) seasoning: add flavoring fermented soya bean are carried out to seasoning, the percentage by weight of described each component is: wet fermented soya bean 96.5%, chilli powder 2.5%, ginger powder 0.4%, pepper powder 0.1%, tasty agents 0.5%, the fineness of above-mentioned toppings is 100 orders, after interpolation, stirs;
(3) sam: the fermented soya bean after above-mentioned steps (2) seasoning are carried out to equal wet process, and described equal wet process is that fermented soya bean are placed in closed container and are stored 10 hours;
(4) changing temperature-pressure-difference and puffing: the fermented soya bean after above-mentioned steps (3) sam are packed in changing temperature-pressure-difference airflow puffing tank, use steam indirect, make Bulking tank temperature slowly rise to 109 ℃ of required swelling temperatures, before this by be down to-0.098MPa of the vacuum of vacuum tank, raw material arrives swelling temperature and keeps after 7min, open relief valve, raw material instantaneous expansion is also evacuated, in vacuum, be-condition of 0.098MPa under to material expanded 1 time, again in 82 ℃ and vacuum be-be dried 4.5h under the condition of 0.098MPa, make moisture reach 7%, obtain fermented soya bean puffed leisure food provided by the invention.
Embodiment 4
This fermented soya bean puffed leisure food is by wet fermented soya bean 97.2% by weight percentage, chilli powder 2%, ginger powder 0.3%, pepper powder 0.2%, tasty agents 0.3% forms, and the fineness of above-mentioned chilli powder, ginger powder, pepper powder, all at 90 orders, is added chilli powder, ginger powder, pepper powder, tasty agents in wet fermented soya bean to and stirred, again all after wet process, pack into and in changing temperature-pressure-difference airflow puffing tank, carry out expandedly can making fermented soya bean puffed leisure food.Concrete preparation method is with embodiment 2.
Claims (7)
1. a fermented soya bean puffed leisure food, it is characterized in that: this fermented soya bean puffed leisure food is by wet fermented soya bean 96 ~ 98% by weight percentage, chilli powder 1.5%-2.5%, ginger powder 0.2%-0.5%, pepper powder 0.1%-0.5%, tasty agents 0.2%-0.5% forms, the fineness of above-mentioned chilli powder, ginger powder, pepper powder is all at 80-100 order, chilli powder, ginger powder, pepper powder, tasty agents are added in wet fermented soya bean and stirred, again all after wet process, pack into and in changing temperature-pressure-difference airflow puffing tank, carry out expandedly can making fermented soya bean puffed leisure food.
2. fermented soya bean puffed leisure food according to claim 1, is characterized in that: described tasty agents is mixed by monosodium glutamate and disodium 5 '-ribonucleotide, monosodium glutamate: the mass ratio of disodium 5 '-ribonucleotide is 16:1.
3. fermented soya bean puffed leisure food according to claim 1 and 2, is characterized in that: the percentage by weight of each described component is: wet fermented soya bean 97.2%, chilli powder 2%, ginger powder 0.3%, pepper powder 0.2%, tasty agents 0.3%.
4. fermented soya bean puffed leisure food according to claim 1 and 2, it is characterized in that: described wet fermented soya bean are that to take soya bean or black soya bean be raw material, form product salt content 1 ~ 3 g/100g through less salt fermentation, amino-acid nitrogen 0.5 ~ 0.9 g/100g, water content 30% ~ 45%.
5. fermented soya bean puffed leisure food according to claim 2, is characterized in that: the concrete preparation method of described fermented soya bean puffed leisure food is:
One, predrying: get the normal wet fermented soya bean of loose moulding, while carrying out pre-dried, at 50 ~ 55 ℃, carry out heated-air drying, to its water content be 30% ~ 35%, described percentage composition is weight percentage;
Two, seasoning: add flavoring fermented soya bean are carried out to seasoning, the percentage by weight of described each component is: wet fermented soya bean 96 ~ 98%, chilli powder 1.5%-2.5%, ginger powder 0.2%-0.5%, pepper powder 0.1%-0.5%, tasty agents 0.2%-0.5%, the fineness of above-mentioned toppings, at 80-100 order, stirs after interpolation;
Three, sam: the fermented soya bean after above-mentioned steps two seasonings are carried out to equal wet process, and described equal wet process is that fermented soya bean are placed on and store 6-10 hour in closed container;
Four, changing temperature-pressure-difference and puffing: the fermented soya bean after above-mentioned steps three sam are packed in changing temperature-pressure-difference airflow puffing tank, use steam indirect, make Bulking tank temperature slowly rise to 105 ~ 109 ℃ of required swelling temperatures, before this by be down to-0.098MPa of the vacuum of vacuum tank, raw material arrives swelling temperature and keeps after 5 ~ 10min, open relief valve, raw material instantaneous expansion is also evacuated, in vacuum, be-condition of 0.098MPa under to material expanded 1 time, again in 80 ~ 86 ℃ and vacuum be-be dried 3.5 ~ 4.5h under the condition of 0.098MPa, make moisture reach 5% ~ 7%, obtain fermented soya bean puffed leisure food.
6. fermented soya bean puffed leisure food according to claim 5, is characterized in that: when described step 1 is carried out pre-dried, at 50 ~ 55 ℃, carry out heated-air drying, to its water content be 33%.
7. fermented soya bean puffed leisure food according to claim 6, it is characterized in that: during described step 4 changing temperature-pressure-difference and puffing, fermented soya bean after step 3 sam are packed in changing temperature-pressure-difference airflow puffing tank, use steam indirect, make Bulking tank temperature slowly rise to 107 ℃ of required swelling temperatures, before this by be down to-0.098MPa of the vacuum of vacuum tank, raw material arrives swelling temperature and keeps after 8min, open relief valve, raw material instantaneous expansion is also evacuated, in vacuum, be-condition of 0.098MPa under to material expanded 1 time, again in 84 ℃ and vacuum be-be dried 4h under the condition of 0.098MPa, make moisture reach 6%, obtain fermented soya bean puffed leisure food.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621509A (en) * | 2015-02-16 | 2015-05-20 | 江苏楷益智能科技有限公司 | Processing method of puffed pachyrhizus food |
| CN104643081A (en) * | 2015-02-16 | 2015-05-27 | 江苏楷益智能科技有限公司 | Processing method for ginseng oral tablet |
| CN104957547A (en) * | 2015-07-23 | 2015-10-07 | 江苏楷益智能科技有限公司 | Preparation method of crispy bean type snack food |
| CN108013368A (en) * | 2018-02-01 | 2018-05-11 | 安徽家壹味食品有限公司 | A kind of preparation method for the aid digestion black bean sauce that whets the appetite |
| CN114009709A (en) * | 2021-11-02 | 2022-02-08 | 西华大学 | Rattan pepper flavored instant dish and preparation method thereof |
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| CN1173297A (en) * | 1997-01-14 | 1998-02-18 | 张城 | Puffed bean foodstuff |
| KR20120024183A (en) * | 2010-09-06 | 2012-03-14 | 이수삼 | Food composition of instant gruel and manufacturing method thereof |
| KR20140065760A (en) * | 2012-11-21 | 2014-05-30 | 두리기농업회사법인 주식회사 | Manufacturing method of puffed fermented soybean powder and health supplement food using thereof |
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| JPH03133354A (en) * | 1989-10-19 | 1991-06-06 | Azuma Shokuhin Kk | Production of puffed fermented soybean substance and dried raw material therefor |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104621509A (en) * | 2015-02-16 | 2015-05-20 | 江苏楷益智能科技有限公司 | Processing method of puffed pachyrhizus food |
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| CN104957547A (en) * | 2015-07-23 | 2015-10-07 | 江苏楷益智能科技有限公司 | Preparation method of crispy bean type snack food |
| CN108013368A (en) * | 2018-02-01 | 2018-05-11 | 安徽家壹味食品有限公司 | A kind of preparation method for the aid digestion black bean sauce that whets the appetite |
| CN114009709A (en) * | 2021-11-02 | 2022-02-08 | 西华大学 | Rattan pepper flavored instant dish and preparation method thereof |
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| CN104012925B (en) | 2016-03-09 |
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