CN104585728A - Fragrant and sweet bean dreg sauce powder and preparation method thereof - Google Patents
Fragrant and sweet bean dreg sauce powder and preparation method thereof Download PDFInfo
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Abstract
The invention relates to fragrant and sweet bean dreg sauce powder and a preparation method thereof. The fragrant and sweet bean dreg sauce powder is prepared from fresh bean dregs serving as main raw materials through the processes of dipping, squeezing, steaming, inoculating, culturing, pickling, preparing, pulping, homogenizing, drying, seasoning and the like, and can be widely applied as a seasoning additive for a convenient food seasoning packet, a catering seasoning, a puffed food, a leisure food and the like. The fragrant and sweet bean dreg sauce powder has the beneficial effects that the prepared fragrant and sweet bean dreg sauce powder is free of preservatives, strong in sauce fragrance, uniform in texture, fine and smooth in taste and attractive in fragrance and sweetness; the dried bean dreg sauce powder is convenient to take and use; and not only is the transportation cost reduced, but also the storage time and the shelf life are prolonged.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of fragrant and sweet taste bean dreg sauce powder and preparation method.
Background technology
In recent years, dietary structure and custom are along with rhythm of life is constantly at more new change, the convenience of food, security are day by day subject to consumer and pay close attention to, and the consumption habit of people, hobby, taste are also progressively changing, and also progressively have higher requirement to the demand of flavoring.Bean dreg sauce commercially available at present is all in a liquid state, and is vulnerable to the impact of external environment and the phenomenon swollen bag occurring, breaks, to a certain degree limits the long distance transportation of bean dreg sauce in transportation; When running into hot weather and affecting, also easily there is the swollen bag phenomenon of fermentation in bean dreg sauce, preserves under causing bean dreg sauce to be only adapted at room temperature or low temperature environment; After packed bean dreg sauce is sealed off, uncovered placement is very easily polluted by the Institute of Micro-biology in air, phenomenon of becoming sour; Because the thickness character of bean dreg sauce, when bean dreg sauce is taken, very easily sticky glutinous packaging bag, packing box, make troubles to use next time.
Summary of the invention
In order to solve the problems referred to above that prior art exists, the invention provides a kind of fragrant and sweet taste bean dreg sauce powder and preparation method.This invention has takes conveniently, long shelf-life, preservative free, delicate mouthfeel, the advantage that the fragrant and sweet taste of sauce is strong.
The technical solution adopted in the present invention is:
A kind of fragrant and sweet taste bean dreg sauce powder, comprises the major ingredient of following weight portion, auxiliary material and flavoring:
Major ingredient: bean dregs 50-150 part;
Auxiliary material: chilli powder 4-12 part, fermented soya bean 15-25 part, monosodium glutamate 0.2-0.5 part, ginger powder 0.5-1.5 part, garlic powder 0.5-1.5 part, black pepper 0.3-0.7 part, zanthoxylum powder 0.1-0.3 part, refined sesame oil 2-8 part, white granulated sugar 1-3 part and dark reddish brown 12-18 part;
Flavoring: monosodium glutamate 1.8-3.6 part, sesame 2-8 part and white granulated sugar 10-30 part.
Described bean dreg sauce powder comprises the major ingredient of following weight portion, auxiliary material and flavoring and makes:
Major ingredient: 100 parts, bean dregs;
Auxiliary material: chilli powder 8 parts, 20 parts, fermented soya bean, monosodium glutamate 0.3 part, 1 part, ginger powder, 1 part, garlic powder, black pepper 0.5 part, zanthoxylum powder 0.2 part, refined sesame oil 5 parts, white granulated sugar 2 parts, dark reddish brown 15 parts;
Flavoring: monosodium glutamate 2.7 parts, sesame 4 parts, white granulated sugar 20 parts.
A preparation method for fragrant and sweet taste bean dreg sauce powder, comprises the following steps:
(1) flood: bean dregs are put into buffer solution, stirs, flood;
(2) squeeze: the bean dregs after step (1) being processed squeeze;
(3) steaming: the bean dregs after step (2) being processed steam;
(4) inoculate: previously prepared bacterium liquid, be placed on incubator middle berth after the bean dregs that step (3) obtains are cooled to 30-40 DEG C even, laying depth is 3-4cm, then bacterium liquid is sprayed at bean dregs surface equably.
(5) cultivate: the incubator of step (4) is transferred in culturing room and carries out fermented and cultured;
(6) pickle: cultured for step (5) bean dregs are put into the curing container that salt solution is housed, stirs, compress, at room temperature airtightly pickle 4-15 days;
(7) prepare: the bean dregs that step (6) is pickled add auxiliary material, wherein monosodium glutamate, white granulated sugar, dark reddish brown respectively first use water-solubleization, then add in bean dregs together with other auxiliary materials, stir, and airtightly deposit 3-5h;
(8) preheating dilution: the bean dregs water-bath preheating that step (7) was prepared, then bean dregs are mixed in proportion with water dilute;
(9) defibrination: the bean dregs after step (8) preheating dilution are put into colloid mill and carried out defibrination process, and the bean dreg sauce liquid low temperature obtained, lucifuge store;
(10) homogeneous: the bean dreg sauce liquid of step (9) milled sends into homogenizer homogeneous, and in order to be extruded, shear, to impact into small particles material by large granular materials, the particle diameter of described small particles material is 2 μm-200 μm;
(11) dry: the bean dreg sauce liquid after step (10) homogeneous to be carried out drying, obtains bean dreg sauce powder;
(12) seasoning: add described flavoring in the bean dreg sauce powder of step (11) gained, mix;
(13) pasteurize: the bean dreg sauce powder that step (12) obtains is carried out pasteurize;
(14) sauce powder is collected and is preserved: be collected in air-tight bottle by the bean dreg sauce powder of step (13) pasteurize, sealing is preserved.
Bean dregs described in step (1) are the bean dregs placed after preparation within 10 hours; Described buffer solution is the PBS buffer solution (i.e. PBS) that pH value equals 7.5-8.5, and the addition of buffer solution is for making bean dregs even suction and till not oozing out; Described dip time is 10-15h.
First loaded by bean dregs in clean cloth bag thick in vain before step (2), described squeezing is for using squeezer squeezing or manual compression, and the bean dregs water content after squeezing is 60%-70wt%.
Steaming described in step (3) be by squeezing after bean dregs enter in steaming stock pot with naturally block lay, at ambient pressure with the very hot oven of 200-300 DEG C steaming 45-55min; The concentration of the described bacterium liquid of step (4) is 23.8g/L, the inoculum concentration of described bacterium liquid is the 0.02%-0.05% of bean dregs quality, bacterium liquid is Korea Spro's sauce Aspergillus liquid, and it is by by after the tradition soya sauce dilution of Korea S's meals mansion, adopts the method separation and purification of plate streaking to obtain.
Incubator temperature described in step (5) is 28-36 DEG C, and incubation time is 45-48h, and the room temperature of described culturing room is 20-25 DEG C, and the humidity of culturing room is 85%-90%; Step (6) described brine strength is 15-25 ° of B é, and the addition of salt solution was not for have bean dregs 1-2cm.The described amount of water by water-solubleization of step (7) is monosodium glutamate, white granulated sugar, dark reddish brown dissolved respectively and be stirred well to without till solid particle.
Bath temperature described in step (8) is 80 DEG C, and water bath time is 20min, and described dilution is that the ratio being 1:3 according to the mass ratio of bean dreg sauce and water adds water, and the sauce body solid content after preheating dilution is 10-20wt%; Step (9) described colloid mill rotating speed is at room temperature, at a normal 5000r/min, and its defibrination time is 2min; Drying described in step (11) is microwave drying or spraying dry, material moisture≤5wt% after dry, baking temperature 50-60 DEG C, it is 20KW that microwave drying process controls power, adopt micronizer to be pulverized by bean dregs after microwave drying, the bean dregs grain diameter after pulverizing is 40-200 order.
The spray dryer that described spraying dry uses is B-290 small pressure formula spray drying tower, and its associated technical parameters is: drying capacity 1000mL/h, heating power 2900W, nozzle diameter 0.7mm, and peristaltic pump rotating speed is 2r/min, adopts water cooling nozzle.
The condition of step (12) described pasteurize is: sterilization temperature is 65 DEG C, sterilizing time 30min.
Step (14) described storage temperature is 0-4 DEG C.
Beneficial effect of the present invention is: bean dreg sauce powder is bright-colored, fragrant and sweet tempting, homogeneous, local flavor, good taste.Bean dregs first with micro-alkali buffer solution dipping, can make the cellulosic in bean dregs soften swelling; Korea Spro's sauce aspergillus is adopted to ferment to bean dregs, its effect is better than aspergillus oryzae and non-fermented soybean dregs, the cellulase produced in sweat and hemicellulase degrade cellulose in bean dregs and hemicellulose, bean dregs particle is caused to diminish, the bean dregs slag sense obtained is weakened, swallow and become different, mouthfeel is obviously improved; Adopt pasteurize, its bactericidal effect is better than ultraviolet-sterilization and high temperature drying sterilizing, and bacterium residual quantity is relatively less, can not cause again the fat oxidation in okara powder, okara powder is seriously charred, carbonize, and appearance color change is excessive; Be that raw material first makes bean dreg sauce by mold fermentation with bean dregs, then be processed into bean dreg sauce powder by series of process, compared with bean dreg sauce, extend the shelf-life, save cost of transportation.
Detailed description of the invention
Embodiment 1
A kind of fragrant and sweet taste bean dreg sauce powder.Comprise following major ingredient, auxiliary material and flavoring to make:
Major ingredient: bean dregs 10kg;
Auxiliary material: chilli powder 8kg, fermented soya bean 20kg, monosodium glutamate 0.3kg, ginger powder 1kg, garlic powder 1kg, black pepper 0.5kg, zanthoxylum powder 0.2kg, refined sesame oil 5kg, white granulated sugar 2kg, dark reddish brown 15kg;
Flavoring: monosodium glutamate 2.7kg, sesame 4kg, white granulated sugar 20kg.
A preparation method for fragrant and sweet taste bean dreg sauce powder, its manufacturing process comprises the following steps:
(1) raw material is selected: select the fresh bean dregs being out no more than 10 hours afterwards from discharging opening to be raw material;
(2) flood: getting fresh bean dregs, to put into pH value be 7.5 micro-alkali buffer solutions, and stir, flood, dip time is 10h.
(3) squeeze: first loaded by bean dregs in clean cloth bag thick in vain, then the bean dregs after step (2) being processed use squeezer or manual compression to anhydrate, being depressed into bean dregs water content is 67%wt.
(4) steaming: the bean dregs after step (3) being processed enter in steaming stock pot with naturally block lay, steams 45min with the very hot oven of 200 DEG C at ambient pressure.
(5) inoculate: previously prepared Korea Spro's sauce Aspergillus liquid, concentration is 23.8g/L, and be placed on after the bean dregs that step (4) obtains are cooled to 40 DEG C in the incubator in culturing room, thickness is 3cm, then bacterium liquid is sprayed at bean dregs surface equably.Inoculum concentration is 0.02% of bean dregs gross mass.
(6) cultivate: step (5) postvaccinal bean dregs are carried out fermented and cultured in culturing room, and incubator temperature is 28 DEG C, and incubation time is 48h, and the room temperature of culturing room is 20 DEG C, and keeps the humidity of culturing room to be 88%.
(7) pickle: cultured for step (6) bean dregs are put into the curing container that concentration is the salt solution of 15 ° of B é is housed, stir, compression at room temperature pickles 10 days after adding a cover, and the consumption of salt solution is to make bean dregs even suction till not leaching.
(8) prepare: the bean dregs pickled add auxiliary material, wherein monosodium glutamate, white granulated sugar, dark reddish brown first use water-solubleization, monosodium glutamate amount of water 0.67kg, white granulated sugar amount of water 1.5kg, dark reddish brown amount of water 300kg respectively.Add in bean dregs together with other auxiliary materials again, stir, airtight placement 3h;
(9) samples pre-heated dilution: the bean dregs water-bath preheating of preparing, temperature controls at 82 DEG C, and bean dregs have then been mixed dilution with water according to the ratio of 1:3 by heat time 20min, and the sauce body solid content after dilution is 15%;
(10) defibrination: after preheating dilution, bean dregs are again through defibrination process, and colloid mill rotating speed is 5000r/min, and defibrination 2min carries out under room temperature normal pressure, and raw material sauce grinds by colloid mill, and the slurries low temperature obtained, lucifuge store;
(11) homogeneous: the bean dreg sauce liquid of milled sends into homogenizer homogeneous, extruded by large granular materials, shear, impact into more homogeneous, particle diameter is the granule of 2 μm-200 μm;
(12) spraying dry: after homogeneous, bean dreg sauce liquid suction B-290 small pressure formula spray drying tower carries out spraying dry becomes bean dreg sauce powder, the associated technical parameters of equipment is: drying capacity 1000mL/h, heating power 2900W, nozzle diameter 0.7mm, peristaltic pump rotating speed is 2r/min, adopts water cooling nozzle; Material moisture≤5% (as 5%, 2%, 3%) after dry, baking temperature 50 DEG C.
(13) seasoning: with bean dreg sauce powder for major ingredient, adds white granulated sugar, monosodium glutamate, sesame, mixes.
(14) pasteurize: bean dreg sauce powder carries out pasteurize, temperature 65 DEG C, heating 30min.
(15) sauce powder is collected and is preserved: be collected in air-tight bottle by the bean dreg sauce powder of pasteurize, 4 DEG C of preservations.
Embodiment 2
A kind of fragrant and sweet taste bean dreg sauce powder.Comprise following major ingredient, auxiliary material and flavoring to make:
Major ingredient: bean dregs 50kg;
Auxiliary material: chilli powder 4kg, fermented soya bean 15kg, monosodium glutamate 0.5kg, ginger powder 0.5kg, garlic powder 0.5kg, black pepper 0.3kg, zanthoxylum powder 0.1kg, refined sesame oil 2kg, white granulated sugar 3kg, dark reddish brown 12kg;
Flavoring: monosodium glutamate 3.6kg, sesame 2kg, white granulated sugar 10kg.
A preparation method for fragrant and sweet taste bean dreg sauce powder, its manufacturing process comprises the following steps:
(1) raw material is selected: select the fresh bean dregs being out no more than 10 hours afterwards from discharging opening to be raw material;
(2) flood: getting fresh bean dregs, to put into pH value be 8.0 micro-alkali buffer solutions, and stir, flood, dip time is 13h.
(3) squeeze: first loaded by bean dregs in clean cloth bag thick in vain, then the bean dregs after step (2) being processed use squeezer or manual compression to anhydrate, being depressed into bean dregs water content is 60%wt.
(4) steaming: the bean dregs after step (3) being processed enter in steaming stock pot with naturally block lay, steams 50min with the very hot oven of 230 DEG C at ambient pressure.
(6) inoculate: previously prepared Korea Spro's sauce Aspergillus liquid, concentration is 23.8g/L, and be placed on after the bean dregs that step (4) obtains are cooled to 35 DEG C in the incubator in culturing room, thickness is 3.5cm, then bacterium liquid is sprayed at bean dregs surface equably.Inoculum concentration is 0.03% of bean dregs gross mass.
(7) cultivate: step (5) postvaccinal bean dregs are carried out fermented and cultured in culturing room, and incubator temperature is 36 DEG C, and incubation time is 46h, and the room temperature of culturing room is 23 DEG C, and keeps the humidity of culturing room to be 90%.
(8) pickle: cultured for step (6) bean dregs are put into the curing container that concentration is the salt solution of 25 ° of B é is housed, stir, compression at room temperature pickles 4 days after adding a cover, and the consumption of salt solution is to make bean dregs even suction till not leaching.
(9) prepare: the bean dregs pickled add auxiliary material, wherein monosodium glutamate, white granulated sugar, dark reddish brown first use water-solubleization, monosodium glutamate amount of water 0.67kg, white granulated sugar amount of water 1.5kg, dark reddish brown amount of water 300kg respectively.Add in bean dregs together with other auxiliary materials again, stir, airtight placement 5h;
(10) samples pre-heated dilution: the bean dregs water-bath preheating of preparing, temperature controls at 85 DEG C, and bean dregs have then been mixed dilution with water according to the ratio of 1:3 by heat time 20min, and the sauce body solid content after dilution is 20%;
(11) defibrination: after preheating dilution, bean dregs are again through defibrination process, and colloid mill rotating speed is 5000r/min, and defibrination 2min carries out under room temperature normal pressure, and raw material sauce grinds by colloid mill, and the slurries low temperature obtained, lucifuge store;
(12) homogeneous: the bean dreg sauce liquid of milled sends into homogenizer homogeneous, extruded by large granular materials, shear, impact into more homogeneous, particle diameter is the granule of 2 μm-200 μm;
(13) spraying dry: after homogeneous, bean dreg sauce liquid suction B-290 small pressure formula spray drying tower carries out spraying dry becomes bean dreg sauce powder, the associated technical parameters of equipment is: drying capacity 1000mL/h, heating power 2900W, nozzle diameter 0.7mm, peristaltic pump rotating speed is 2r/min, adopts water cooling nozzle; Material moisture≤5% (as 4%, 1%, 3%, 5%) after dry, baking temperature 60 DEG C.
(14) seasoning: with bean dreg sauce powder for major ingredient, adds white granulated sugar, monosodium glutamate, sesame, mixes.
(15) pasteurize: bean dreg sauce powder carries out pasteurize, temperature 65 DEG C, heating 30min.
(16) sauce powder is collected and is preserved: be collected in air-tight bottle by the bean dreg sauce powder of pasteurize, 0 DEG C of preservation.
Embodiment 3
Its manufacture craft and method are with embodiment 2, and the temperature change in spray-drying process is 56 DEG C.
Embodiment 4
A kind of fragrant and sweet taste bean dreg sauce powder.Comprise following major ingredient, auxiliary material and flavoring to make:
Major ingredient: bean dregs 150kg;
Auxiliary material: chilli powder 12kg, fermented soya bean 25kg, monosodium glutamate 0.2kg, ginger powder 1.5kg, garlic powder 1.5kg, black pepper 0.7kg, zanthoxylum powder 0.3kg, refined sesame oil 8kg, white granulated sugar 1kg, dark reddish brown 18kg;
Flavoring: monosodium glutamate 1.8kg, sesame 8kg, white granulated sugar 30kg.
A preparation method for fragrant and sweet taste bean dreg sauce powder, its manufacturing process comprises the following steps:
(1) raw material is selected: select the fresh bean dregs being out no more than 10 hours afterwards from discharging opening to be raw material;
(2) flood: getting fresh bean dregs, to put into pH value be 8.5 micro-alkali buffer solutions, and stir, flood, dip time is 15h.
(3) squeeze: first loaded by bean dregs in clean cloth bag thick in vain, then the bean dregs after step (2) being processed use squeezer or manual compression to anhydrate, being depressed into bean dregs water content is 70%wt.
(4) steaming: the bean dregs after step (3) being processed enter in steaming stock pot with naturally block lay, steams 55min with the very hot oven of 300 DEG C at ambient pressure.
(6) inoculate: previously prepared Korea Spro's sauce Aspergillus liquid, concentration is 23.8g/L, and be placed on after the bean dregs that step (4) obtains are cooled to 30 DEG C in the incubator in culturing room, thickness is 4cm, then bacterium liquid is sprayed at bean dregs surface equably.Inoculum concentration is 0.05% of bean dregs gross mass.
(7) cultivate: step (5) postvaccinal bean dregs are carried out fermented and cultured in culturing room, and incubator temperature is 30 DEG C, and incubation time is 45h, and the room temperature of culturing room is 25 DEG C, and keeps the humidity of culturing room to be 85%.
(8) pickle: cultured for step (6) bean dregs are put into the curing container that concentration is the salt solution of 20 ° of B é is housed, stir, compression at room temperature pickles 15 days after adding a cover, and the consumption of salt solution is to make bean dregs even suction till not leaching.
(9) prepare: the bean dregs pickled add auxiliary material, wherein monosodium glutamate, white granulated sugar, dark reddish brown first use water-solubleization, monosodium glutamate amount of water 0.67kg, white granulated sugar amount of water 1.5kg, dark reddish brown amount of water 300kg respectively.Add in bean dregs together with other auxiliary materials again, stir, airtight placement 4h;
(10) samples pre-heated dilution: the bean dregs water-bath preheating of preparing, temperature controls at 80 DEG C, and bean dregs have then been mixed dilution with water according to the ratio of 1:3 by heat time 20min, and the sauce body solid content after dilution is 10%;
(11) defibrination: after preheating dilution, bean dregs are again through defibrination process, and colloid mill rotating speed is 5000r/min, and defibrination 2min carries out under room temperature normal pressure, and raw material sauce grinds by colloid mill, and the slurries low temperature obtained, lucifuge store;
(12) homogeneous: the bean dreg sauce liquid of milled sends into homogenizer homogeneous, extruded by large granular materials, shear, impact into more homogeneous, particle diameter is the granule of 2 μm-200 μm;
(13) spraying dry: after homogeneous, bean dreg sauce liquid adopts microwave drying, it is 20KW that microwave drying process controls power, material moisture≤5% (as 2%, 5%, 1%) after microwave drying, micronizer is adopted to pulverize after microwave drying, bean dregs grain diameter after pulverizing is 40-200 order (as 40 orders, 100 orders, 200 orders), baking temperature 50-60 DEG C (as 50 DEG C, 60 DEG C, 58 DEG C).
(14) seasoning: with bean dreg sauce powder for major ingredient, adds white granulated sugar, monosodium glutamate, sesame, mixes.
(15) pasteurize: bean dreg sauce powder carries out pasteurize, temperature 65 DEG C, heating 30min.
(16) sauce powder is collected and is preserved: be collected in air-tight bottle by the bean dreg sauce powder of pasteurize, 2 DEG C of preservations.
The present invention is not limited to above-mentioned preferred forms; anyone can draw other various forms of products under enlightenment of the present invention; no matter but any change is done in its shape or structure; every have identical with the application or akin technical scheme, all drops within protection scope of the present invention.
Claims (10)
1. a fragrant and sweet taste bean dreg sauce powder, is characterized in that: described fragrant and sweet taste bean dreg sauce powder comprises the major ingredient of following weight portion, auxiliary material and flavoring:
Major ingredient: bean dregs 50-150 part;
Auxiliary material: chilli powder 4-12 part, fermented soya bean 15-25 part, monosodium glutamate 0.2-0.5 part, ginger powder 0.5-1.5 part, garlic powder 0.5-1.5 part, black pepper 0.3-0.7 part, zanthoxylum powder 0.1-0.3 part, refined sesame oil 2-8 part, white granulated sugar 1-3 part and dark reddish brown 12-18 part;
Flavoring: monosodium glutamate 1.8-3.6 part, sesame 2-8 part and white granulated sugar 10-30 part.
2. fragrant and sweet taste bean dreg sauce powder according to claim 1, is characterized in that: described fragrant and sweet taste bean dreg sauce powder comprises the major ingredient of following weight portion, auxiliary material and flavoring and makes:
Major ingredient: 100 parts, bean dregs;
Auxiliary material: chilli powder 8 parts, 20 parts, fermented soya bean, monosodium glutamate 0.3 part, 1 part, ginger powder, 1 part, garlic powder, black pepper 0.5 part, zanthoxylum powder 0.2 part, refined sesame oil 5 parts, white granulated sugar 2 parts, dark reddish brown 15 parts;
Flavoring: monosodium glutamate 2.7 parts, sesame 4 parts, white granulated sugar 20 parts.
3. a preparation method for fragrant and sweet taste bean dreg sauce powder as claimed in claim 1 or 2, is characterized in that: the method comprises the following steps:
(1) flood: major ingredient bean dregs are put into buffer solution, stirs, flood;
(2) squeeze: the bean dregs after step (1) being processed squeeze;
(3) steaming: the bean dregs after step (2) being processed steam;
(4) inoculate: previously prepared bacterium liquid, be placed on incubator middle berth after the bean dregs that step (3) obtains are cooled to 30-40 DEG C even, laying depth is 3-4cm, then bacterium liquid is sprayed at bean dregs surface equably.
(5) cultivate: the incubator of step (4) is transferred in culturing room and carries out fermented and cultured;
(6) pickle: cultured for step (5) bean dregs are put into the curing container that salt solution is housed, stirs, compress, at room temperature airtightly pickle 4-15 days;
(7) prepare: the bean dregs that step (6) is pickled add auxiliary material, wherein monosodium glutamate, white granulated sugar, dark reddish brown respectively first use water-solubleization, then add in bean dregs together with other auxiliary materials, stir, and airtightly deposit 3-5h;
(8) preheating dilution: the bean dregs water-bath preheating that step (7) was prepared, then bean dregs are mixed in proportion with water dilute;
(9) defibrination: the bean dregs after step (8) preheating dilution are put into colloid mill and carried out defibrination process, the bean dreg sauce liquid obtained;
(10) homogeneous: the bean dreg sauce liquid of step (9) milled sends into homogenizer homogeneous, and in order to be extruded, shear, to impact into small particles material by large granular materials, the particle diameter of described small particles material is 2 μm-200 μm;
(11) dry: the bean dreg sauce liquid after step (10) homogeneous to be carried out drying, obtains bean dreg sauce powder;
(12) seasoning: add described flavoring in the bean dreg sauce powder of step (11) gained, mix;
(13) pasteurize: the bean dreg sauce powder that step (12) obtains is carried out pasteurize;
(14) sauce powder is collected and is preserved: be collected in air-tight bottle by the bean dreg sauce powder of step (13) pasteurize, sealing is preserved.
4. method according to claim 3, is characterized in that: the bean dregs described in step (1) are the bean dregs placed after preparation within 10 hours; Described buffer solution is phosphate buffer, and its pH value is 7.5-8.5; Described dip time is 10-15h.
5. method according to claim 3, is characterized in that: first loaded by bean dregs in clean cloth bag thick in vain before step (2), and described squeezing is for using squeezer squeezing or manual compression, and the bean dregs water content after squeezing is 60-70wt%.
6. method according to claim 3, is characterized in that: the steaming described in step (3) be by squeezing after bean dregs enter in steaming stock pot with naturally block lay, at ambient pressure with the very hot oven of 200-300 DEG C steaming 45-55min; The concentration of the described bacterium liquid of step (4) is 23.8g/L, and described bacterium liquid is Korea Spro's sauce Aspergillus liquid, and the inoculum concentration of bacterium liquid is the 0.02%-0.05% of bean dregs quality.
7. method according to claim 3, is characterized in that: the incubator temperature described in step (5) is 28-36 DEG C, and incubation time is 45-48h, and the room temperature of described culturing room is 20-25 DEG C, and the humidity of culturing room is 85%-90%; Step (6) described brine strength is 15-25 ° of B é, and the addition of salt solution was not for have bean dregs 1-2cm.
8. method according to claim 3, it is characterized in that: step (8) described bath temperature is 80 DEG C, described water bath time is 20min, described dilution is that the ratio being 1:3 according to the mass ratio of bean dreg sauce and water adds water, and the sauce body solid content after preheating dilution is 10-20wt%; Step (9) described colloid mill rotating speed is at room temperature, at a normal 5000r/min, and its defibrination time is 2min; Drying described in step (11) is microwave drying or spraying dry, material moisture≤5wt% after dry, baking temperature 50-60 DEG C, it is 20KW that microwave drying process controls power, adopt micronizer to be pulverized by bean dregs after microwave drying, the bean dregs grain diameter after pulverizing is 40-200 order.
9. method according to claim 8, is characterized in that: the spray dryer that described spraying dry uses is B-290 small pressure formula spray drying tower.
10. method according to claim 3, is characterized in that: the condition of step (12) described pasteurize is: sterilization temperature is 65 DEG C, sterilizing time 30min; Step (14) described storage temperature is 0-4 DEG C.
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| CN111743091A (en) * | 2019-03-29 | 2020-10-09 | 天津科技大学 | Novel bean dreg sauce and preparation method thereof |
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| 汪江波等: "湖北风味霉豆渣酱的加工工艺", 《适用技术市场》 * |
| 赵贵兴等: "两种干燥工艺——喷雾干燥和真空干燥所获得豆渣酱粉的比较研究", 《大豆科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111743091A (en) * | 2019-03-29 | 2020-10-09 | 天津科技大学 | Novel bean dreg sauce and preparation method thereof |
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