CN104223029A - Manufacturing method of chilli soybean sauce - Google Patents
Manufacturing method of chilli soybean sauce Download PDFInfo
- Publication number
- CN104223029A CN104223029A CN201410525680.9A CN201410525680A CN104223029A CN 104223029 A CN104223029 A CN 104223029A CN 201410525680 A CN201410525680 A CN 201410525680A CN 104223029 A CN104223029 A CN 104223029A
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- China
- Prior art keywords
- chilli
- heat
- capsicum
- materials
- soybean sauce
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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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a manufacturing method of a chilli soybean sauce. Specifically, the method comprises crushing low-temperature bean pulp, immersing the crushed bean pulp into 120% of water for 40 minutes and steaming the materials at 115 DEG C for 30 minutes; cooling the steamed materials to 35 DEG C, inoculating 5% aspergillus oryzae seeds into the steamed materials and performing uniform stirring; performing solid-state heat-preserved fermentation at 30-32 DEG C for 16 hours, and then increasing the temperature to 33-35 DEG C to continue the heat-preserved fermentation for 24 hours; adding 100% of warm water at 35 DEG C, 25% of chilli, 3% of soft sugar, 20% of edible salt and 1% of garlic powder into the fermented materials and then performing mixing; inoculating 12% of bacillus natto liquid seeds and 0.2% of Angel soy yeast and performing uniform stirring, and performing heat-preserved fermentation at 33-35 DEG C for 72 hours; performing pulping through a colloid mill and sterilization at 80 DEG C for 15 minutes to obtain the chilli soybean sauce. The chilli soybean sauce is directly edible and meanwhile can serve as a seasoning for cooking various dishes.
Description
Technical field
The invention belongs to food processing field, relate to a kind of preparation method of capsicum soya sauce.
Background technology
Soya sauce is the traditional fermented bean products of China, is that primary raw material is made through fermentable with soya bean, has the fragrant and ester perfume of strong sauce, direct-edible, also as flavoring.Soya sauce containing rich in protein, fat, carbohydrate, crude fibre, calcium, iron, phosphorus, Cobastab etc., is not only of high nutritive value, and often eats also can improve a poor appetite, promote human metabolism.
Dregs of beans is a kind of byproduct obtained after soybean extracts grease, and main component is protein, carbohydrate, and its protein content is generally more than 50%.Adopt the obtained dregs of beans of low temperature desolventizing technique to be called low temperature soy meal, because precipitation temperature is low, the time is short, therefore, protein denaturation degree is low, keeps high NSI index, generally more than 50%, have even up to 85%, be the soybean protein source of high-quality.
Capsicum contains abundant capsicim, therefore has pungent.In capsicum, ascorbic content occupies first in vegetables, and hectogram capsicum Vitamin C content, up to 198 milligrams, also contains Cobastab, carrotene and the mineral matter such as calcium, iron, capsicum can stimulate oral mucosa, strengthens the wriggling of stomach, promotes salivary secretion, whet the appetite, promote digestion.
Summary of the invention
The invention provides a kind of preparation method of capsicum soya sauce.
Content of the present invention is realized by following manner: low temperature soy meal, pulverize, add water 120%, soak 40min, 115 DEG C of steaming 30min, be cooled to 35 DEG C, access the 5% aspergillus oryzae sort of quyi, uniform mixing, 30-32 DEG C of solid-state heat-preservation fermentation 16h, temperature rises to 33-35 DEG C and continues heat-preservation fermentation 24h, add 35 DEG C of warm water 100%, capsicum 25%, soft white sugar 3%, edible salt 20%, garlic powder 1%, after stirring, access 12% bafillus natto liquid seeds, 0.2% Angel saccharomyces soya, stirs, 33-35 DEG C of heat-preservation fermentation 72h; Colloid mill defibrination, 80 DEG C of sterilization 15min, are capsicum soya sauce.
The cultural method of the described aspergillus oryzae sort of quyi: Shanghai wine 3.042 is chosen and receives in bean sprout juice agar medium, cultivate 84h at 28 ~ 30 DEG C of temperature, activate; In wheat bran 35-40%, analysis for soybean powder 10-15%, glucose 2-3%, prepare bacterial classification expansion culture medium by the ratio of water benefit to 100%, inoculate the aspergillus oryzae bacterial classification activated, at 28 ~ 30 DEG C of temperature, cultivate 72h, be the aspergillus oryzae sort of quyi.
Described capsicum refer to pimiento through cleaning, get base of a fruit handle, remove seed, thick chilli sauce that chopping, making beating are obtained.
The cultural method of described bafillus natto liquid seeds: soybean protein Gly-His-Lys 6%, glucose 4%, potassium dihydrogen phosphate 0.1%, magnesium sulfate 0.05%, mend to 100% with water, stir, 121 DEG C of sterilizings 30 minutes, are cooled to 30 DEG C, access bafillus natto inclined-plane seed, stir, 28 DEG C-30 DEG C, under rotating speed 180rpm condition, cultivate 24h, be bafillus natto liquid seeds.
Capsicum soya sauce of the present invention is light brown, and sauce body is fine and smooth, and sauce is fragrant, ester is fragrant, pungent is coordinated strong, salty peppery moderate, delicious flavour, direct-edible, also can be used as flavoring, for cooking various dish.
Four, specific embodiment
The cultivation of the aspergillus oryzae sort of quyi: take wheat bran 36g, analysis for soybean powder 12g, glucose 2g, the 50g that adds water preparation bacterial classification expands culture medium, inoculation cultivates the activation Shanghai of 4 days wine 3.042 at 28 ~ 30 DEG C of temperature, at bean sprout juice agar medium, solid culture 72h at 28 ~ 30 DEG C of temperature, be up to the standards, be the aspergillus oryzae sort of quyi.
The cultural method of bafillus natto liquid seeds: take soybean protein Gly-His-Lys 12g, glucose 8g, potassium dihydrogen phosphate 0.2g, magnesium sulfate 0.1g, add water 180mL, stir, 121 DEG C of sterilizings 30 minutes, are cooled to 30 DEG C, the bafillus natto inclined-plane seed of access activation, stir, 28 DEG C-30 DEG C, under rotating speed 180rpm condition, cultivate 24h, be up to the standards, be bafillus natto liquid seeds.
Embodiment 1
The specific embodiment of the invention is as follows: the low temperature soy meal 500g taking pulverizing, add water 600mL, soak 40min, 115 DEG C of steaming 30min, be cooled to 35 DEG C, the access 25g aspergillus oryzae sort of quyi, uniform mixing, 30-32 DEG C of solid-state heat-preservation fermentation 16h, temperature rises to 33-35 DEG C and continues heat-preservation fermentation 24h, adds 35 DEG C of warm water 500mL, capsicum 125g, soft white sugar 15g, edible salt 100g, garlic powder 5g, access 60mL bafillus natto liquid seeds, 1g Angel saccharomyces soya after stirring, stir, 33-35 DEG C of heat-preservation fermentation 72h; Colloid mill defibrination, 80 DEG C of sterilization 15min, are capsicum soya sauce.
Embodiment 2
The specific embodiment of the invention is as follows: the low temperature soy meal 1000g taking pulverizing, add water 1200mL, soak 40min, 115 DEG C of steaming 30min, be cooled to 35 DEG C, the access 50g aspergillus oryzae sort of quyi, uniform mixing, 30-32 DEG C of solid-state heat-preservation fermentation 16h, temperature rises to 33-35 DEG C and continues heat-preservation fermentation 24h, adds 35 DEG C of warm water 1000mL, capsicum 250g, soft white sugar 30g, edible salt 200g, garlic powder 10g, access 120mL bafillus natto liquid seeds, 2g Angel saccharomyces soya after stirring, stir, 33-35 DEG C of heat-preservation fermentation 72h; Colloid mill defibrination, 80 DEG C of sterilization 15min, are capsicum soya sauce.
More than describe embodiments of the present invention in detail, but this example just lifted for the ease of understanding, should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all according to the description of technical scheme of the present invention and preferred embodiment thereof, can make various possible equivalent change or replacement.
Claims (1)
1. the invention provides a kind of preparation method of capsicum soya sauce, its feature is as follows: low temperature soy meal, pulverize, add water 120%, soak 40min, 115 DEG C of steaming 30min, be cooled to 35 DEG C, access the 5% aspergillus oryzae sort of quyi, uniform mixing, 30-32 DEG C of solid-state heat-preservation fermentation 16h, temperature rises to 33-35 DEG C and continues heat-preservation fermentation 24h, adds 35 DEG C of warm water 100%, capsicum 25%, soft white sugar 3%, edible salt 20%, garlic powder 1%, access 12% bafillus natto liquid seeds, 0.2% Angel saccharomyces soya after stirring, stir, 33-35 DEG C of heat-preservation fermentation 72h; Colloid mill defibrination, 80 DEG C of sterilization 15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410525680.9A CN104223029A (en) | 2014-10-09 | 2014-10-09 | Manufacturing method of chilli soybean sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410525680.9A CN104223029A (en) | 2014-10-09 | 2014-10-09 | Manufacturing method of chilli soybean sauce |
Publications (1)
| Publication Number | Publication Date |
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| CN104223029A true CN104223029A (en) | 2014-12-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410525680.9A Pending CN104223029A (en) | 2014-10-09 | 2014-10-09 | Manufacturing method of chilli soybean sauce |
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| CN (1) | CN104223029A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970340A (en) * | 2015-06-19 | 2015-10-14 | 味特佳食品江苏有限公司 | Compound seasoning sauce and preparation method thereof |
| CN104970339A (en) * | 2015-06-19 | 2015-10-14 | 味特佳食品江苏有限公司 | Flavoring sauce and preparation method thereof |
| CN104982840A (en) * | 2015-06-19 | 2015-10-21 | 味特佳食品江苏有限公司 | Sauce for fermented meat product and production method thereof |
| CN105231138A (en) * | 2015-10-26 | 2016-01-13 | 合肥刘老四调味品厂 | Lactic acid fermented soybean paste |
| CN105995933A (en) * | 2016-05-31 | 2016-10-12 | 马鞍山市国华农业发展有限公司 | Natto chili sauce |
| CN109170813A (en) * | 2018-09-06 | 2019-01-11 | 南昌大学 | A kind of production method of high peppery property selenium-rich capsicum garlic paste |
| CN111067081A (en) * | 2020-01-02 | 2020-04-28 | 吉林农业大学 | Soybean paste based on bacillus natto mutagenic strain as dominant bacterial line and preparation method thereof |
Citations (4)
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|---|---|---|---|---|
| JPH04117262A (en) * | 1990-09-07 | 1992-04-17 | Moribun Jozo Kk | Preparation of new 'moromi' containing soybean peptide and soybean oligosaccharide and product thereof |
| CN1739384A (en) * | 2005-09-19 | 2006-03-01 | 江南大学 | Artificial inoculation and controlled fermentation process of producing traditional bean jam |
| CN101518315A (en) * | 2008-10-31 | 2009-09-02 | 袁维理 | Drink and sauce produced by using fermenting soybean food |
| CN102429210A (en) * | 2011-12-13 | 2012-05-02 | 河南科技大学 | Quick brewing process for spicy broad bean paste |
-
2014
- 2014-10-09 CN CN201410525680.9A patent/CN104223029A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04117262A (en) * | 1990-09-07 | 1992-04-17 | Moribun Jozo Kk | Preparation of new 'moromi' containing soybean peptide and soybean oligosaccharide and product thereof |
| CN1739384A (en) * | 2005-09-19 | 2006-03-01 | 江南大学 | Artificial inoculation and controlled fermentation process of producing traditional bean jam |
| CN101518315A (en) * | 2008-10-31 | 2009-09-02 | 袁维理 | Drink and sauce produced by using fermenting soybean food |
| CN102429210A (en) * | 2011-12-13 | 2012-05-02 | 河南科技大学 | Quick brewing process for spicy broad bean paste |
Non-Patent Citations (1)
| Title |
|---|
| 王旭冰 等: "纳豆芽孢杆菌的开发与利用", 《中国调味品》, vol. 35, no. 4, 31 December 2010 (2010-12-31) * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970340A (en) * | 2015-06-19 | 2015-10-14 | 味特佳食品江苏有限公司 | Compound seasoning sauce and preparation method thereof |
| CN104970339A (en) * | 2015-06-19 | 2015-10-14 | 味特佳食品江苏有限公司 | Flavoring sauce and preparation method thereof |
| CN104982840A (en) * | 2015-06-19 | 2015-10-21 | 味特佳食品江苏有限公司 | Sauce for fermented meat product and production method thereof |
| CN105231138A (en) * | 2015-10-26 | 2016-01-13 | 合肥刘老四调味品厂 | Lactic acid fermented soybean paste |
| CN105995933A (en) * | 2016-05-31 | 2016-10-12 | 马鞍山市国华农业发展有限公司 | Natto chili sauce |
| CN109170813A (en) * | 2018-09-06 | 2019-01-11 | 南昌大学 | A kind of production method of high peppery property selenium-rich capsicum garlic paste |
| CN111067081A (en) * | 2020-01-02 | 2020-04-28 | 吉林农业大学 | Soybean paste based on bacillus natto mutagenic strain as dominant bacterial line and preparation method thereof |
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Application publication date: 20141224 |