CN104146219A - Combination production method of traditional fermentation bean products by utilizing grain processing by-products - Google Patents

Combination production method of traditional fermentation bean products by utilizing grain processing by-products Download PDF

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Publication number
CN104146219A
CN104146219A CN201410411583.7A CN201410411583A CN104146219A CN 104146219 A CN104146219 A CN 104146219A CN 201410411583 A CN201410411583 A CN 201410411583A CN 104146219 A CN104146219 A CN 104146219A
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China
Prior art keywords
raw
grain processing
bean
accessory substance
fermented
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CN201410411583.7A
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CN104146219B (en
Inventor
陆东和
杨成龙
魏巍
黄颖颖
陈慎
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Institute of Agricultural Engineering Technology of Fujian Academy of Agricultural Sciences
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Institute of Agricultural Engineering Technology of Fujian Academy of Agricultural Sciences
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms

Abstract

The invention relates to a combination production method of traditional fermentation bean products by utilizing grain processing by-products. The method comprises the following specific steps of: (1) pretreatment of materials, drying, smashing and sieving selected materials of grain processing by-products to form powdery material; (2) material proportion, mixing the following materials treated in the step (1) in parts by weight: 40-50 parts of high-protein material, 20-30 parts of bean dregs and 20-30 parts of starch; (3) extrusion formation, extruding and modifying the materials obtained from the treatment of step (2) by an extrusion technique for pelleting; (4) fermentation and cultivation, fermenting and culturing the formed material obtained from the treatment of the step (3) according to the traditional fermentation process of bean products. The invention aims to provide the combination production method of the traditional fermentation bean products by utilizing the grain processing by-products.

Description

Utilize the method for grain processing accessory substance combinations produce traditional zymotic bean product
Technical field
The present invention relates to grain processing accessory substance recycling field, particularly a kind of method of utilizing grain processing accessory substance combinations produce traditional zymotic bean product.
Background technology
Grain is the grand strategy goods and materials that involve the interests of the state and the people with economic security of the country, is also the most basic means of livelihood of the people; Stable, the economic sustainable development of grain security and social harmony, politics is closely bound up.Global warming and desertification of land are just more and more serious, whole world Desertification Soil area has reached 3,600,000,000 hectares, take up an area 28% of ball land surface, and just with the speed expansion of annual 6000000 hectares, it is predicted that the year two thousand fifty can acreage under cultivation may be reduced to 0.15 hectare per capita; Meanwhile, world population increases fast, to the year two thousand fifty this numeral may reach 9,000,000,000, obviously, solve the significant challenge that grain security crisis has become facing mankind.
Ensure that it is national strategy with chronicity of China that national food safety and main farm produce are supplied with.The factors such as the continuous propelling along with industrialization and urbanization, is subject to population growth, and per capita income improves, rural and urban population structural change impact, China's total grain consumption continues to be rigidity growing trend.On the other hand, we not only face the hard constraint that farmland quality declines, water resource is not enough, ecological environment pressure continues to increase; Also be faced with the soft-constraint of international grain market upheaval; China's grain security is faced with significant challenge.Central Economic Working Conference in 2013 has come " Ensuring Food Safety conscientiously " first of the large task of economic work in 2014 six.
It is raw material that the fermentation industries such as China's monosodium glutamate, glucose, maltodextrin and starch sugar industry mainly be take the grains such as rice, corn, utilize its starch to process, form protein content far above the accessory substance--rice slag of soybean (more than 50%, butt), maize pulp etc.; The bean product such as bean curd, bean curd stick are produced and are mainly utilized the protein in soybean, form Hi CHO (cellulose, polysaccharide etc.; More than 60%, butt) accessory substance--bean dregs.Yet rice slag, maize pulp, bean dregs etc. are used usually used as cheap feed at present, not only cause the significant wastage of grain resource, also may be because causing environmental pollution as offal treatment.
The fermented bean products such as tradition natto, fermented soya bean, day shellfish, soy sauce are not only nutritious, and have plurality of health care functions, and exploitation prospect is extensive.First, fermented bean products is direct-edible as a kind of traditional food; Secondly, after processing, can be made into the flavoring of unique flavor; Moreover, can be used for the exploitation of several functions food and medicine, as compound probiotic sheet, Nattokinase capsule etc.But the products such as current natto, fermented soya bean be take soybean and processed as raw material, and China's soybean material is in short supply, the degree of self-sufficiency is lower than 20%, main dependence on import.
Yet the trophic component of the different grain processing accessory substance of current utilization, is undertaken by combination that fermented product processing yet there are no patent or pertinent literature is open.
Summary of the invention
The object of the present invention is to provide a kind of method of utilizing grain processing accessory substance combinations produce traditional zymotic bean product.
Object of the present invention is achieved through the following technical solutions:
A method of utilizing grain processing accessory substance combinations produce traditional zymotic bean product, its concrete steps are as follows:
(1) pretreatment of raw material
By the grain processing accessory substance raw material of choosing be dried respectively, pulverize, sieving is processed into powder raw material;
(2) matrix allotment
The raw material that to process through step (1), mixes by high protein raw material 40-50 part, bean dregs 20-30 part and starch 20-30 part, and above each composition carries out proportioning by weight; Described high protein raw material is for carrying out any proportioning acquisition by one or more in the high grain processing accessory substance of rice slag, maize pulp class protein content;
(3) extrusion modling
By processing through step (2) matrix obtaining, by extrusion technique, carry out extrusion modification granulation;
(4) fermented and cultured
By processing through step (3) molding mass obtaining, with reference to traditional soybean product zymotechnique, carry out fermented and cultured.
Compared to prior art, the invention has the advantages that:
(1) utilizing grain processing accessory substance that a rice slag, maize pulp class protein content are high and the bean dregs of Hi CHO is raw material, through pretreatment, allotment, extrusion modling, fermented and cultured is processed into has the characteristic flavor on basis of traditional beans fermented product and the product of trophic function, thereby substitute the beans such as soybean, carry out high added value tradition beans fermented product and produce.Solve the low problem of grain processing byproduct comprehensive utilization rate; Utilize the nutritional labeling of different grain processing accessory substances, by science, combine and mix the culture matrix with the trophic component of beans feature, the difficult problem that solves that single grain processing accessory substance nutritive value is not high, product special flavour is not enough; Application twin-screw extruder grain technology, carries out extrusion modling to raw material and product, produces the product with specific form, solves raw material and product appearance form single, the difficult problems such as edible inconvenience.
(2) microorganism zymolysis process technology has efficient, low investment, low energy consumption, and product (comprising fermentation substrate, thalline and metabolite thereof) can complete utilization, does not produce waste pollution, can realize the advantage of changing rejected material to useful resource cleaner production.
(3) the present invention have advantages of easy and simple to handle, reliable, productivity effect is high; Not only can make full use of grain resource, and produce market has a extensive future, economic, society, ecological benefits are remarkable.
The specific embodiment
Below in conjunction with embodiment, content of the present invention is elaborated:
A method of utilizing grain processing accessory substance combinations produce traditional zymotic bean product, its concrete steps are as follows:
(1) pretreatment of raw material
By the grain processing accessory substance raw material of choosing be dried respectively, pulverize, sieving is processed into powder raw material;
(2) matrix allotment
The raw material that to process through step (1), mixes by high protein raw material 40-50 part, bean dregs 20-30 part and starch 20-30 part, and above each composition carries out proportioning by weight; Described high protein raw material is for carrying out any proportioning acquisition by one or more in the high grain processing accessory substance of rice slag, maize pulp class protein content;
(3) extrusion modling
By processing through step (2) matrix obtaining, by extrusion technique, carry out extrusion modification granulation;
(4) fermented and cultured
By processing through step (3) molding mass obtaining, with reference to traditional soybean product zymotechnique, carry out fermented and cultured.
Described raw material is treated to the grain processing accessory substance raw material of choosing is dried to respectively to moisture content lower than 15%, then pulverizes respectively, sieving makes powder raw materials more than granularity 50 orders.
Described extrusion modling, for processing through step (2) water that adds matrix gross weight 5%~15% in the matrix obtaining, after mixing, adopts extrusion technique 150~200 ℃ of temperature, pressure 5~15kg/cm 2under condition, carry out extrusion modification granulation.
Described fermented and cultured can be the bafillus natto bacterial classification that access is cultivated through expansion in molding mass, inoculum concentration is 1%~5% of molding mass gross weight, the refrigerator of putting into 2~5 ℃ after 20~25 hours 35~39 ℃ of constant temperature culture carries out after-ripening, in the natto through after-ripening, according to local flavor, need to add seasoning matter seasoning.
Described fermented and cultured can be to adopt atmospheric steam to steam 1~2 hour molding mass, regulating its water content is 42%~47%, adopt natural koji method or inoculation koji method, after washing song, salt adding, spice, water enter altar fermentation, natto is dried after going out altar, moisture drops to 15~20%, is dry fermented soya bean.
Embodiment 1:
A method of utilizing meter slag and bean dregs combinations produce natto, its concrete steps are as follows:
(1) pretreatment of raw material
Monosodium glutamate processing byproduct rice slag and bean curd stick processing byproduct bean dregs are dried to respectively to moisture content 13%, then pulverize respectively, sieving makes granularity 100 object powder raw materials;
(2) matrix allotment
The raw material that to process through step (1), mixes by 30 parts of 40 parts of rice slags, 30 parts, bean dregs and starch, and above each composition carries out proportioning by weight;
(3) extrusion modling
Through step (2), process the water that adds matrix gross weight 5% in the matrix obtaining, after mixing, adopting twin (double) screw extruder at 200 ℃ of temperature, pressure 15kg/cm 2under condition, the matrix after allotment is squeezed into the particle of soya bean size;
(4) fermented and cultured
To process the shaped granule appropriateness rehydration obtaining through step (3), and after high-temperature sterilization, under aseptic condition, prior cultured bafillus natto is sprayed in shaped granule and is mixed, inoculum concentration is 4% of shaped granule gross weight, the freezer of putting into 2~5 ℃ after 24 hours 37 ℃ of constant temperature culture carries out after-ripening 24 hours, in the natto through after-ripening, according to local flavor, need to add seasoning matter seasoning.
By above-mentioned steps, produce the natto product obtaining and be yellowish-brown, glossy; Mucus is many and transparent, and viscosity is better, wire drawing length and not easy fracture; There is the distinctive fragrance of natto, free from extraneous odour; Beans is neither too hard, nor too soft, and mouthfeel is soft.Product physical and chemical index and sanitary index meet relevant criterion.
Embodiment 2:
A method of utilizing maize pulp and bean dregs combinations produce fermented soya bean, its concrete steps are as follows:
(1) pretreatment of raw material
Starch sugar processing byproduct maize pulp and bean curd stick processing byproduct bean dregs are dried to respectively to moisture content 15%, then pulverize respectively, sieving makes granularity 50 object powder raw materials;
(2) matrix allotment
The raw material that to process through step (1), mixes by 25 parts of 45 parts of maize pulps, 25 parts, bean dregs and starch, and above each composition carries out proportioning by weight;
(3) extrusion modling
Through step (2), process the water that adds matrix gross weight 15% in the matrix obtaining, after mixing, adopting twin (double) screw extruder at 150 ℃ of temperature, pressure 5kg/cm 2under condition, the matrix after allotment is squeezed into rod-shpaed particle;
(4) fermented and cultured
To process the shaped granule obtaining through step (3) and steam 2 hours with atmospheric steam, regulating its water content is 42%~47%, adopts natural koji method or inoculation koji method, after washing song, salt adding, spice, water enter altar fermentation, natto is dried after going out altar, and moisture drops to 20%, is dry fermented soya bean.
By above-mentioned steps, produce the dry fermented soya bean product obtaining and be yellowish-brown or pitchy, glossy light; Sauce is fragrant, ester is aromatic strongly fragrant, has the distinctive fragrance of traditional Salt black bean, without bad smell; Flavour is delicious, the degree of saltiness is agreeable to the taste, without the peculiar smell such as pained; Particle integrity, quality are harder, loose between particle, free from admixture; Product physical and chemical index and sanitary index meet relevant criterion.
Embodiment 3:
A method of utilizing maize pulp, rice slag and bean dregs combinations produce soy sauce, its concrete steps are as follows:
(1) pretreatment of raw material
Starch sugar processing byproduct maize pulp, monosodium glutamate processing byproduct rice slag and bean curd stick processing byproduct bean dregs are dried to respectively to moisture content 15%, then pulverize respectively, sieving makes granularity 75 object powder raw materials;
(2) matrix allotment
The raw material that to process through step (1), mixes by 20 parts of 50 parts of high protein raw materials, 20 parts, bean dregs, starch, and above each composition carries out proportioning by weight; Described high protein raw material by maize pulp and rice slag by weight mark 1:1 mix and make.
(3) extrusion modling
Through step (2), process the water that adds matrix gross weight 10% in the matrix obtaining, after mixing, adopting twin (double) screw extruder at 175 ℃ of temperature, pressure 10kg/cm 2under condition, the matrix after allotment is squeezed into sheet-like particle;
(4) fermented and cultured
Shaped granule, the wheat/wheat flour obtaining through step (3) processing of take is raw material, is mixed into rare wine with dregs, then makes high-salt diluted state fermentation soy through fermentation after boiling, Aspergillus koji with salt solution; Or take shaped granule and wheat bran as raw material, after boiling, Aspergillus koji, be mixed into solid-state sauce unstrained spirits with salt solution, then make low-salt solid-state fermentation sauce through fermentation.
By above-mentioned steps, produce the soy sauce obtaining and be bronzing, lovely luster, glossy; Stronger sauce perfume (or spice) and ester fragrance, without bad smell; Delicious, mellow, fresh salty comfortable mouth; Be clarification figure, foreign.

Claims (5)

1. a method of utilizing grain processing accessory substance combinations produce traditional zymotic bean product, is characterized in that: its concrete steps are as follows:
(1) pretreatment of raw material
By the grain processing accessory substance raw material of choosing be dried respectively, pulverize, sieving is processed into powder raw material;
(2) matrix allotment
The raw material that to process through step (1), mixes by high protein raw material 40-50 part, bean dregs 20-30 part and starch 20-30 part, and above each composition carries out proportioning by weight; Described high protein raw material is for carrying out any proportioning acquisition by one or more in the high grain processing accessory substance of rice slag, maize pulp class protein content;
(3) extrusion modling
By processing through step (2) matrix obtaining, by extrusion technique, carry out extrusion modification granulation;
(4) fermented and cultured
By processing through step (3) molding mass obtaining, with reference to traditional soybean product zymotechnique, carry out fermented and cultured.
2. the method for utilizing grain processing accessory substance combinations produce traditional zymotic bean product according to claim 1, it is characterized in that: described raw material is treated to the grain processing accessory substance raw material of choosing is dried to respectively to moisture content lower than 15%, then pulverize respectively, sieving makes powder raw materials more than granularity 50 orders.
3. the method for utilizing grain processing accessory substance combinations produce traditional zymotic bean product according to claim 1, it is characterized in that: described extrusion modling is for processing through step (2) water that adds matrix gross weight 5%~15% in the matrix obtaining, after mixing, adopt extrusion technique at 150~200 ℃ of temperature, pressure 5~15kg/cm 2under condition, carry out extrusion modification granulation.
4. according to the method for utilizing grain processing accessory substance combinations produce traditional zymotic bean product described in claims 1 to 3 any one, it is characterized in that: described fermented and cultured is for access in molding mass is through expanding the bafillus natto bacterial classification of cultivating, inoculum concentration is 1%~5% of molding mass gross weight, the refrigerator of putting into 2~5 ℃ after 20~25 hours 35~39 ℃ of constant temperature culture carries out after-ripening, in the natto through after-ripening, according to local flavor, need to add seasoning matter seasoning.
5. according to the method for utilizing grain processing accessory substance combinations produce traditional zymotic bean product described in claims 1 to 3 any one, it is characterized in that: described fermented and cultured is for adopting molding mass atmospheric steam to steam 1~2 hour, regulating its water content is 42%~47%, adopt natural koji method or inoculation koji method, after washing song, salt adding, spice, water enter altar fermentation, natto is dried after going out altar, and moisture drops to 15~20%, is dry fermented soya bean.
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Cited By (4)

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Publication number Priority date Publication date Assignee Title
CN105724872A (en) * 2014-12-08 2016-07-06 安徽省味之源生物科技有限公司 Preparation method of high fiber sauce
CN106359646A (en) * 2016-09-15 2017-02-01 天津替代医学科技股份有限公司 Meatless meat fermented food and preparation method thereof
CN107125590A (en) * 2017-04-26 2017-09-05 蚌埠市星光豆制品厂 A kind of fermented soybean dregs sauce
CN108669461A (en) * 2018-05-22 2018-10-19 吉木尔呷 A kind of fermenting bean dregs at fermented soya bean production method

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105724872A (en) * 2014-12-08 2016-07-06 安徽省味之源生物科技有限公司 Preparation method of high fiber sauce
CN106359646A (en) * 2016-09-15 2017-02-01 天津替代医学科技股份有限公司 Meatless meat fermented food and preparation method thereof
CN107125590A (en) * 2017-04-26 2017-09-05 蚌埠市星光豆制品厂 A kind of fermented soybean dregs sauce
CN108669461A (en) * 2018-05-22 2018-10-19 吉木尔呷 A kind of fermenting bean dregs at fermented soya bean production method

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