CN104146219B - Utilize the method that the combination of grain processing by-product produces traditional zymotic bean product - Google Patents
Utilize the method that the combination of grain processing by-product produces traditional zymotic bean product Download PDFInfo
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- CN104146219B CN104146219B CN201410411583.7A CN201410411583A CN104146219B CN 104146219 B CN104146219 B CN 104146219B CN 201410411583 A CN201410411583 A CN 201410411583A CN 104146219 B CN104146219 B CN 104146219B
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- 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
Abstract
The present invention relates to a kind of method utilizing the combination of grain processing by-product to produce traditional zymotic bean product, it specifically comprise the following steps that (1) pretreatment of raw material, the grain processing by-product raw material chosen be dried respectively, pulverize, sieving is processed into powder raw material；(2) substrate allocation, the raw material that will process through step (1), mix by high protein raw material 40 50 parts, 20 30 parts of bean dregs and starch 20 30 parts, above each composition carries out proportioning by weight；(3) extruded, carry out extrusion modification pelletize by processing, through step (2), the substrate obtained by extrusion technique；(4) fermentation culture, carries out fermentation culture by processing, through step (3), the molding mass obtained with reference to traditional soybean product fermentation technology.It is an object of the invention to provide a kind of method utilizing the combination of grain processing by-product to produce traditional zymotic bean product.
Description
Technical field
The present invention relates to grain processing by-product recycling field, utilize grain processing by-product particularly to one
The method that thing combination produces traditional zymotic bean product.
Background technology
Grain is to involve the interests of the state and the people and the grand strategy goods and materials of economic security of the country, be also the people
The basic means of livelihood；Stable, the economic sustainable development breath of grain security and the harmony of society, politics ceases
Relevant.Global warming and desertification of land are the most increasingly severe, and whole world Desertification Soil area is
Reach 3,600,000,000 hectares, take up an area the 28% of ball land surface, and just expand with the speed of annual 6000000 hectares,
It is predicted that the year two thousand fifty acreage under cultivation can may be reduced to 0.15 hectare per capita；Meanwhile, people from world
Mouth the most quickly increases, and will be likely to be breached 9,000,000,000 to this numeral of the year two thousand fifty, it is obvious that solve grain peace
Full crisis has become a significant challenge of facing mankind.
Ensure that national food security and main farm produce supply are one national strategies with chronicity of China.
Along with industrialization and the continuous propelling of urbanization, being increased by population, per capita income improves, rural and urban population structure
The factor impacts such as change, China's total grain consumption continues in rigidity growing trend.On the other hand, we are not
Only face the hard constraint that farmland quality declines, water resource is not enough, eco-environmental pressure continues to increase；It is also faced with
The soft-constraint of ternational grain market upheaval；China's grain security is faced with significant challenge.Central warp in 2013
" practical Ensuring Food Safety " has been come first of the big task of economic work in 2014 six by Ji working conference.
The fermentation industries such as China's monosodium glutamate, glucose, maltodextrin and starch sugar industry are mainly with rice, Semen Maydis
Be raw material in grain, utilize its starch to be processed, formed protein content far above Semen sojae atricolor (more than 50%,
Butt) by-product-rice residue, Semen Maydis grit etc.；The bean product such as bean curd, dried bean produce and mainly utilize Semen sojae atricolor
In protein, formed Hi CHO (cellulose, polysaccharide etc.；More than 60%, butt) by-product---
Bean dregs.But rice residue, Semen Maydis grit, bean dregs etc. use usually used as cheap feedstuff at present, not only cause grain
The significant wastage of food resource, it is also possible to because causing environmental pollution as offal treatment.
The fermented bean products such as tradition natto, Semen Sojae Preparatum, sky shellfish, soy sauce are the most nutritious, and have multiple
Health care, exploitation prospect is extensive.First, fermented bean products can directly be eaten as a kind of traditional food
With；Secondly, can be made into the flavouring agent of unique flavor after processed；Furthermore, can be used for several functions food and
The exploitation of medicine, such as compound probiotic sheet, nattokinase capsule etc..But the current product such as natto, Semen Sojae Preparatum with
Semen sojae atricolor is that raw material is processed, and China's soybean material is in short supply, and the degree of self-sufficiency is less than 20%, relies primarily on import.
But, the different grain processing by-product trophic component of current utilization, carry out fermented product by combination and add
Work yet there are no patent or pertinent literature is open.
Summary of the invention
It is an object of the invention to provide one utilizes the combination of grain processing by-product to produce traditional zymotic bean product
Method.
The purpose of the present invention is achieved through the following technical solutions:
A kind of method utilizing the combination of grain processing by-product to produce traditional zymotic bean product, its concrete steps
As follows:
(1) pretreatment of raw material
Be dried respectively by the grain processing by-product raw material chosen, pulverize, sieving is processed into powder raw material；
(2) substrate allocation
The raw material that will process through step (1), by high protein raw material 40-50 part, bean dregs 20-30 part and starch
20-30 part mixes, and above each composition carries out proportioning by weight；Described high protein raw material is by rice
One or more in the grain processing by-product that slag, Semen Maydis grit class protein content are high are carried out arbitrarily
Proportioning obtains；
(3) extruded
Extrusion modification pelletize is carried out by extrusion technique by processing, through step (2), the substrate obtained；
(4) fermentation culture
Fermentation culture is carried out with reference to traditional soybean product fermentation technology by processing, through step (3), the molding mass obtained.
For prior art, it is an advantage of the current invention that:
(1) grain processing by-product and high-carbon hydrate that rice residue, Semen Maydis grit class protein content are high are utilized
The bean dregs of thing are raw material, and through pretreatment, allotment, extruded, fermentation culture is processed into has traditional bean
The characteristic flavor on basis of class fermented product and the product of trophic function, thus substitute the beans such as Semen sojae atricolor and carry out high added value
Tradition beans fermented product produces.Solve the problem that grain processing byproduct comprehensive utilization rate is low；Utilize difference
The nutritional labeling of grain processing by-product, mixes the training with beans feature trophic component by scientific combination
Support substrate, the difficult problem that solves that single grain processing by-product nutritive value is the highest, product special flavour is not enough；Application is double
Screw extruding granulating technique, carries out extruded to raw material and product, produces the product with specific form,
Solve raw material and product appearance form is single, eat the difficult problems such as inconvenient.
(2) fermentable process technology have efficiently, Low investment, low energy consumption, product (include ferment the end
Thing, thalline and metabolite thereof) can complete utilization, do not produce waste pollution, changing rejected material to useful resource can be realized clear
The advantage of clean production.
(3) present invention has advantage easy and simple to handle, reliable, that productivity effect is high；It is possible not only to fully
Utilizing grain resource, and product wide market, economic, society, ecological benefits are notable.
Detailed description of the invention
Below in conjunction with embodiment, present invention is described in detail:
A kind of method utilizing the combination of grain processing by-product to produce traditional zymotic bean product, its concrete steps
As follows:
(1) pretreatment of raw material
Be dried respectively by the grain processing by-product raw material chosen, pulverize, sieving is processed into powder raw material；
(2) substrate allocation
The raw material that will process through step (1), by high protein raw material 40-50 part, bean dregs 20-30 part and starch
20-30 part mixes, and above each composition carries out proportioning by weight；Described high protein raw material is by rice
One or more in the grain processing by-product that slag, Semen Maydis grit class protein content are high are carried out arbitrarily
Proportioning obtains；
(3) extruded
Extrusion modification pelletize is carried out by extrusion technique by processing, through step (2), the substrate obtained；
(4) fermentation culture
Fermentation culture is carried out with reference to traditional soybean product fermentation technology by processing, through step (3), the molding mass obtained.
Described Feedstock treating is to be separately dried by the grain processing by-product raw material chosen to moisture content less than 15%,
Carry out the most respectively pulverizing, more than prepared granularity 50 mesh that sieves powder raw material.
Described extruded be through step (2) process obtain substrate in add substrate gross weight 5%～15%
Water, after mix homogeneously, use extrusion technique at temperature 150～200 DEG C, pressure 5～15kg/cm2Under the conditions of
Carry out extrusion modification pelletize.
Described fermentation culture can be to access the Bafillus natt strain through amplification culture in molding mass, connects
The amount of kind is the 1%～5% of molding mass gross weight, puts into 2～5 after 35～39 DEG C of constant temperature culture 20～25 hours
DEG C refrigerator in carry out after-ripening, in the natto of after-ripening according to local flavor needing add condiment seasoning.
Described fermentation culture can be that molding mass uses atmospheric steam steam 1～2 hour, and regulating its water content is
42%～47%, use natural yeast production method or inoculation yeast production method, after washing song, salt adding, spice, water enter altar and send out
Ferment, natto is dried after going out altar, and moisture drops to 15～20%, is dry Semen Sojae Preparatum.
Embodiment 1:
A kind of method utilizing rice residue and bean dregs combination to produce natto, specifically comprising the following steps that of it
(1) pretreatment of raw material
Monosodium glutamate processing byproduct rice residue and dried bean processing byproduct bean dregs are separately dried to moisture content 13%, then
Carry out respectively pulverizing, the powder raw material of prepared granularity 100 mesh that sieves；
(2) substrate allocation
The raw material that will process through step (1), is mixed by rice residue 40 parts, 30 parts of bean dregs and starch 30 parts
Closing, above each composition carries out proportioning by weight；
(3) extruded
In processing, through step (2), the substrate obtained, add the water of substrate gross weight 5%, after mix homogeneously, adopt
With twin (double) screw extruder at temperature 200 DEG C, pressure 15kg/cm2Under the conditions of will allotment after substrate be squeezed into Semen Glycines
The granule of size；
(4) fermentation culture
The shaped granule appropriateness rehydration obtained will be processed through step (3), and after high temperature sterilize, at aseptic condition
Under, prior cultured Bafillus natt is sprayed on mix homogeneously in shaped granule, inoculum concentration is molding
The 4% of granule gross weight, carries out after-ripening 24 in 37 DEG C of constant temperature culture put into the freezer of 2～5 DEG C after 24 hours
Hour, needing to add condiment seasoning according to local flavor in the natto of after-ripening.
Producing, by above-mentioned steps, the natto product obtained is yellowish-brown, glossy；Mucus is many and transparent, viscous
Denseness is preferable, 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,
Mouthfeel is soft.Product physical and chemical index and sanitary index meet relevant criterion.
Embodiment 2:
A kind of method utilizing Semen Maydis grit and bean dregs combination to produce Semen Sojae Preparatum, specifically comprising the following steps that of it
(1) pretreatment of raw material
Starch sugar processing byproduct Semen Maydis grit and dried bean processing byproduct bean dregs are separately dried to moisture content 15%,
Carry out the most respectively pulverizing, the powder raw material of prepared granularity 50 mesh that sieves；
(2) substrate allocation
The raw material that will process through step (1), is carried out by Semen Maydis grit 45 parts, 25 parts of bean dregs and starch 25 parts
Mixing, above each composition carries out proportioning by weight；
(3) extruded
The water of substrate gross weight 15% is added in processing, through step (2), the substrate obtained, after mix homogeneously,
Use twin (double) screw extruder at temperature 150 DEG C, pressure 5kg/cm2Under the conditions of will allotment after substrate be squeezed into rod
Shape granule；
(4) fermentation culture
To process, through step (3), the shaped granule atmospheric steam obtained to steam 2 hours, regulating its water content is
42%～47%, use natural yeast production method or inoculation yeast production method, after washing song, salt adding, spice, water enter altar and send out
Ferment, natto is dried after going out altar, and moisture drops to 20%, is dry Semen Sojae Preparatum.
Producing, by above-mentioned steps, the dry Semen Sojae Preparatum product obtained is yellowish-brown or pitchy, glossy light；Paste flavor,
Ester is aromatic strongly fragrant, has the distinctive fragrance of traditional Semen Sojae Preparatum, without bad smell；Flavour is delicious, the degree of saltiness is agreeable to the taste, nothing
The abnormal flavour such as bitterness；Granule is complete, quality is harder, loose between granule, free from admixture；Product physical and chemical index with
Sanitary index meets relevant criterion.
Embodiment 3:
A kind of method utilizing Semen Maydis grit, Solid state and bean dregs combination to produce soy sauce, specifically comprising the following steps that of it
(1) pretreatment of raw material
By starch sugar processing byproduct Semen Maydis grit, monosodium glutamate processing byproduct rice residue and dried bean processing byproduct bean dregs
It is separately dried to moisture content 15%, carries out the most respectively pulverizing, the powder raw material of prepared granularity 75 mesh that sieves；
(2) substrate allocation
The raw material that will process through step (1), by high protein raw material 50 parts, 20 parts of bean dregs, starch 20 parts
Mixing, above each composition carries out proportioning by weight；Described high protein raw material is by Semen Maydis grit and rice residue
Mark 1:1 by weight is mixed to prepare.
(3) extruded
The water of substrate gross weight 10% is added in processing, through step (2), the substrate obtained, after mix homogeneously,
Use twin (double) screw extruder at temperature 175 DEG C, pressure 10kg/cm2Under the conditions of by the substrate extruding after allotment in flakes
Shape granule；
(4) fermentation culture
With the shaped granule obtained through step (3) process, Semen Tritici aestivi/wheat flour as raw material, through steaming and decocting, aspergillosis
It is mixed into dilute wine with dregs after bacterium yeast production with saline, more fermented makes high-salt diluted state fermentation soy；Or with molding
Grain and Testa Tritici are raw material, are mixed into solid-state beans unstrained spirits, more fermented system after steaming and decocting, aspergillosis yeast production with saline
Become low-salt solid-state fermentation sauce.
Producing, by above-mentioned steps, the soy sauce obtained is bronzing, bright in colour, glossy；Stronger
Paste flavor and ester fragrance, without bad smell；Delicious, salty comfortable mouth mellow, fresh；In clarification figure, nothing
Foreign body.
Claims (2)
1. one kind utilizes the method that the combination of grain processing by-product produces traditional zymotic bean product, it is characterised in that: specifically comprising the following steps that of it
(1) pretreatment of raw material
Be dried respectively by the grain processing by-product raw material chosen, pulverize, sieving is processed into powder raw material；
(2) substrate allocation
The raw material that will process through step (1), is mixed 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 to carry out any proportioning acquisition by one or both in rice residue, Semen Maydis grit；
(3) extruded
Extrusion modification pelletize is carried out by extrusion technique by processing, through step (2), the substrate obtained；The described extruded water being to add in processing, through step (2), the substrate obtained substrate gross weight 5%～15%, after mix homogeneously, uses extrusion technique at temperature 150～200 DEG C, pressure 5～15kg/cm2Under the conditions of carry out extrusion modification pelletize；
(4) fermentation culture
Fermentation culture is carried out with reference to traditional soybean product fermentation technology, with prepared soy sauce, Semen Sojae Preparatum or natto by processing, through step (3), the molding mass obtained；
Wherein, the fermentation culture of natto is to access the Bafillus natt strain through amplification culture in molding mass, inoculum concentration is the 1%～5% of molding mass gross weight, put into after 35～39 DEG C of constant temperature culture 20～25 hours in the refrigerator of 2～5 DEG C and carry out after-ripening, needing to add condiment seasoning according to local flavor in the natto of after-ripening；
The fermentation culture of Semen Sojae Preparatum for using atmospheric steam to steam 1～2 hour by molding mass, and regulating its water content is 42%～47%, uses natural yeast production method or inoculation yeast production 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 Semen Sojae Preparatum.
The method utilizing the combination of grain processing by-product to produce traditional zymotic bean product the most according to claim 1, it is characterized in that: described Feedstock treating is to be separately dried by the grain processing by-product raw material chosen to moisture content less than 15%, carry out the most respectively pulverizing, more than prepared granularity 50 mesh that sieves powder raw material.
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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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| CN102018199A (en) * | 2010-10-26 | 2011-04-20 | 李锦记（新会）食品有限公司 | Method for brewing soy sauce by using composite raw materials to granulate and prepare yeast and soy sauce brewed by same |
| CN103504199A (en) * | 2013-10-12 | 2014-01-15 | 安徽燕之坊食品有限公司 | Fermented cereal food and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018199A (en) * | 2010-10-26 | 2011-04-20 | 李锦记（新会）食品有限公司 | Method for brewing soy sauce by using composite raw materials to granulate and prepare yeast and soy sauce brewed by same |
| CN103504199A (en) * | 2013-10-12 | 2014-01-15 | 安徽燕之坊食品有限公司 | Fermented cereal food and preparation method thereof |
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