CN104256530A - Method for making peanut soybean paste - Google Patents
Method for making peanut soybean paste Download PDFInfo
- Publication number
- CN104256530A CN104256530A CN201410525276.1A CN201410525276A CN104256530A CN 104256530 A CN104256530 A CN 104256530A CN 201410525276 A CN201410525276 A CN 201410525276A CN 104256530 A CN104256530 A CN 104256530A
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- temperature
- peanut
- preservation fermentation
- heat
- soybean paste
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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
-
- 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
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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)
- Seasonings (AREA)
Abstract
The invention provides a method for making peanut soybean paste. The method specially comprises the following steps: crushing low-temperature soy flour, adding 120% of water, soaking for 40 minutes, steaming for 30 minutes at 115 DEG C, cooling to be 35 DEG C, inoculating 4% of aspergillus oryzae yeast, uniformly mixing, performing solid heat-preservation fermentation for 16 hours at a temperature of 30-32 DEG C, heating to a temperature of 33-35 DEG C, continuously performing heat-preservation fermentation for 24 hours, adding 130% of warm water at a temperature of 35 DEG C, 20% of peanut soybean flour, 3% of soft sugar, 20% of edible salt and 1% of five spice powder, stirring, subsequently inoculating 15% of bacillus natto liquid seeds and 0.15% of Anqi soybean sauce yeast, uniformly stirring, keeping the temperature to ferment for 72 hours at 33-35 DEG C, adding 0.02% of potassium sorbate, grinding pulp by using a colloid mill, and sterilizing for 15 minutes at a temperature of 90 DEG C, so as to obtain the peanut soybean paste. The peanut soybean paste can be directly taken and can be also used as a seasoning for cooking various dishes.
Description
Technical field
The invention belongs to food processing field, relate to the preparation method of soya sauce of cultivating peanut.
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.
Peanut contains rich in protein, fat, carbohydrate, vitamin A, vitamin B6, vitamin E, vitamin K, the amino acid also containing 8 kinds of needed by human body and unrighted acid, lecithin, choline, crude fibre, calcium, phosphorus, iron ore material etc.
Summary of the invention
The invention provides a preparation method of cultivating peanut 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 4% 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 130%, peanut meal powder 20%, soft white sugar 3%, edible salt 20%, five-spice powder 1%, after stirring, access 15% bafillus natto liquid seeds, 0.15% Angel saccharomyces soya, stirs, 33-35 DEG C of heat-preservation fermentation 72h; Add potassium sorbate 0.02%, colloid mill defibrination, 90 DEG C of sterilization 15min, are peanut 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.
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.
Peanut soya sauce of the present invention is yellowish-brown, and sauce body is fine and smooth, and sauce is fragrant, ester is fragrant, peanut taste is coordinated strong, and the degree of saltiness is agreeable to the taste, 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 3g, the 49g 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 20g 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 650mL, peanut meal powder 100g, soft white sugar 15g, edible salt 100g, five-spice powder 5g, access 75mL bafillus natto liquid seeds, 0.75g Angel saccharomyces soya after stirring, stir, 33-35 DEG C of heat-preservation fermentation 72h; Add potassium sorbate 0.1g, colloid mill defibrination, 90 DEG C of sterilization 15min, are peanut soya sauce.
Embodiment 2
The specific embodiment of the invention is as follows: the low temperature soy meal 800g taking pulverizing, add water 960mL, soak 40min, 115 DEG C of steaming 30min, be cooled to 35 DEG C, the access 32g 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 1040mL, peanut meal powder 160g, soft white sugar 24g, edible salt 160g, five-spice powder 8g, access 120mL bafillus natto liquid seeds, 1.2g Angel saccharomyces soya after stirring, stir, 33-35 DEG C of heat-preservation fermentation 72h; Add potassium sorbate 0.2g, colloid mill defibrination, 90 DEG C of sterilization 15min, are peanut 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 preparation method of cultivating peanut 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 4% 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 130%, peanut meal powder 20%, soft white sugar 3%, edible salt 20%, five-spice powder 1%, access 15% bafillus natto liquid seeds, 0.15% Angel saccharomyces soya after stirring, stir, 33-35 DEG C of heat-preservation fermentation 72h; Add potassium sorbate 0.02%, colloid mill defibrination, 90 DEG C of sterilization 15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410525276.1A CN104256530A (en) | 2014-10-09 | 2014-10-09 | Method for making peanut soybean paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410525276.1A CN104256530A (en) | 2014-10-09 | 2014-10-09 | Method for making peanut soybean paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256530A true CN104256530A (en) | 2015-01-07 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410525276.1A Pending CN104256530A (en) | 2014-10-09 | 2014-10-09 | Method for making peanut soybean paste |
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| CN (1) | CN104256530A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799204A (en) * | 2015-05-13 | 2015-07-29 | 哈尔滨工业大学 | Production method of soybean paste |
| CN106036728A (en) * | 2016-06-03 | 2016-10-26 | 扬州大学 | Production method of peanut butter with streptokinase |
| 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 |
| CN112167531A (en) * | 2020-09-29 | 2021-01-05 | 北康酿造食品有限公司 | Soybean paste and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101278721A (en) * | 2007-04-06 | 2008-10-08 | 李左棠 | North china fermented soya bean catsup |
-
2014
- 2014-10-09 CN CN201410525276.1A patent/CN104256530A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101278721A (en) * | 2007-04-06 | 2008-10-08 | 李左棠 | North china fermented soya bean catsup |
Non-Patent Citations (4)
| Title |
|---|
| 李海梅等: "黄豆酱的生产现状及发展方向", 《中国调味品》, no. 10, 31 October 2004 (2004-10-31), pages 8 - 12 * |
| 胡小静等: "花生粕豆酱的研制", 《中国调味品》, vol. 36, no. 10, 31 October 2011 (2011-10-31) * |
| 董丽: "豆饼生产大酱", 《中国调味品》, no. 8, 31 August 1997 (1997-08-31) * |
| 贡汉坤等: "传统豆酱人工接种发酵的初步研究", 《食品科技》, no. 10, 31 October 2004 (2004-10-31) * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799204A (en) * | 2015-05-13 | 2015-07-29 | 哈尔滨工业大学 | Production method of soybean paste |
| CN106036728A (en) * | 2016-06-03 | 2016-10-26 | 扬州大学 | Production method of peanut butter with streptokinase |
| 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 |
| CN112167531A (en) * | 2020-09-29 | 2021-01-05 | 北康酿造食品有限公司 | Soybean paste and preparation method thereof |
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Application publication date: 20150107 |