CN104757440A - Method for preparing aromatic bacterial dried fermented soybeans - Google Patents
Method for preparing aromatic bacterial dried fermented soybeans Download PDFInfo
- Publication number
- CN104757440A CN104757440A CN201510185403.2A CN201510185403A CN104757440A CN 104757440 A CN104757440 A CN 104757440A CN 201510185403 A CN201510185403 A CN 201510185403A CN 104757440 A CN104757440 A CN 104757440A
- Authority
- CN
- China
- Prior art keywords
- soybeans
- soya bean
- drying
- fermented
- bacterial
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to a method for preparing aromatic bacterial dried fermented soybeans. The method is characterized by comprising the following steps: (1) washing selected soybeans, drying in air or drying by baking; (2) stir-frying the soybeans dried in air or dried by baking; (3) crushing the stir-fried soybeans into crude granules; (4) soaking the crushed soybeans into boiled water with the amount which is 3 times weight of the soybeans for 2 hours; (5) fishing out the soybeans swollen by soaking, draining the water and steaming the soybeans in a steamer; (6) cooling the soybeans cooled out of the steamer to 35-40 DEG C, inoculating fermentation strains, blending uniformly, and fermenting; (7) adding mashed garlic, mashed ginger, chili powder and refined salt into fermented soybeans; and (8) drying the soybeans added with accessories in air or by baking till the content of the water of the soybeans is within 15-20%, thus obtaining the aromatic bacterial dried fermented soybeans. The fermented soybeans produced by adopting the method are fulvous, thick and permanent in aroma, good in mouthfeel and rich in nutrient, do not need to be preserved with high salinity, and have the characteristics of simplicity in preparation, high safety and low cost.
Description
Technical field:
The present invention relates to the preparation method of the dry fermented soya bean of a kind of giving off a strong fragrance bacteria type, belong to food fermentation technology field.
Background technology:
Fermented soya bean are the traditional fermented bean products of China, with its special local flavor, abundant nutrition, unique health care liking deeply by consumers in general.
According to the difference of fermentative microorganism, fermented soya bean are divided into two large classes: mould bacterial type fermented soya bean and bacterial fermented douchi, general mold fermentation make dry fermented soya bean, bacterial fermentation make natto.Because the water content of natto is higher, the salt of 12-18% generally to be added for anticorrosion.The interpolation of high concentration salt, has inhibitory action to the fibrinolysin in fermented soya bean on the one hand, have impact on the quality of fermented soya bean; Do not meet modern food nutritional need on the other hand, run counter to health yet.
Publication number is that the patent of invention " a kind of preparation method of leisure body-beneficial bacterial dry tempeh " of CN 102972700 has made the dry fermented soya bean of bacteria type by vacuum freeze-drying method.The method cost is high, is unfavorable for large-scale promotion and popularizes.
Summary of the invention:
In order to overcome the deficiencies in the prior art, the object of the present invention is to provide the preparation method of the dry fermented soya bean of a kind of giving off a strong fragrance bacteria type, the fermented soya bean color and luster of production is yellowish-brown, give off a strong fragrance lasting, good mouthfeel, nutritious, do not need high salt preservation, have the advantages that preparation technology is simple, safety, cost are low.
The present invention realizes above-mentioned purpose by following technical solution.
The preparation method of the dry fermented soya bean of a kind of giving off a strong fragrance bacteria type provided by the invention, comprises the steps:
(1) impurity elimination: select good quality soybeans to be raw material, through eluriating, except dust, silt, stone, drying or drying;
(2) parch: the horizontal drum stir-frying machine of the soya bean through drying or drying is fried, spreading for cooling off the pot; Now soya bean coat color deepens slightly, has fragrance to shed;
(3) broken: the soya bean fried is broken into coarse granule shape in pulverizer; A soya bean is broken into 2-4 sheet;
(4) soak: the soya bean through fragmentation is soaked 2 hours with the boiling water of 3 times of weight, makes it fully swell;
(5) steaming: pull out through soaking the soya bean swollen, drain the water to be placed on and steam in rice steamer, normal pressure steams 2 hours, or 0.1Mpa, 121 DEG C of steaming 20-30 minute, and take the dish out of the pot cooling;
(6) ferment: when the soya bean of the cooling that takes the dish out of the pot is cooled to 35-40 DEG C, access fermenting agent, mixes thoroughly, spreads out on the fermenting frame through sterilization; Expect thick 3-5cm, control material temperature 35-40 DEG C, fermentation 2-3 days; Treat that the bed of material is clamminess, hand grabs beans can see that dense filiform can stop fermentation;
Described fermenting agent is commercially available bacterial fermented douchi leavening, by the consumption in its operation instruction and method inoculation; Or be homemade bacillus subtilis bacterium liquid, now bacterial classification separation and purification and obtaining from bacterial fermented douchi, by purebred bacterial strain access beef-protein medium during use, 16-24 hour are cultivated in 37 DEG C of concussions, bacterium liquid obviously becomes muddiness and namely can be used as fermenting agent, and inoculum concentration is 1%-3%;
(7) mix auxiliary material: by the soya bean fermented, admix the broken end of 5-10 jin garlic, the broken end of 2-5 jin ginger, 1-3 jin Paprika, 3-5 jin refined salt by 100 jin of soya beans, stir;
(8) drying: will the soya bean of auxiliary material to be admixed through drying or 45-60 DEG C of oven dry, when making its water content be 15-20%, i.e. the obtained dry fermented soya bean of giving off a strong fragrance bacteria type.
The present invention has following beneficial effect compared with prior art:
1, on Feedstock treating, parch and broken two step operations are added; After soya bean parch, certain hardness can also be kept through immersion, boiling, be beneficial to beans and keep integrality, laxity in fermentation, drying process, be unlikely to soft one-tenth and stick with paste; And the fragrance frying soya bean can give the local flavor of product uniqueness; The broken coarse granule of soya bean, during fermentation, the contact area of raw material and microorganism increases, and can shorten fermentation period.
2, in bacterial classification, adopt the dominant strain separated from conventional bacteria type fermented soya bean or commercially available fermenting agent to carry out pure-blood ferment, make fermented soya bean stay in grade, product quality is secure.
3, adopt drying technology to make dry fermented soya bean, compared with traditional bacteria type natto, do not need high salt preservation, and the product color obtained is yellowish-brown, unique flavor, give off a strong fragrance lasting, good mouthfeel, nutritious; Preparation technology is simple, safety, cost are low.
Detailed description of the invention:
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment 1:
(1) impurity elimination: select good quality soybeans to be raw material, through eluriating, except dust, silt, stone etc., dries;
(2) parch: above-mentioned impurity elimination soya bean horizontal drum stir-frying machine fries, spreading for cooling off the pot, and now soya bean coat color deepens slightly, has fragrance to shed;
(3) broken: the above-mentioned soya bean fried is broken into coarse granule shape in pulverizer, and a soya bean is broken into 2-4 sheet and is advisable;
(4) soak: the above-mentioned thick beans boiling water of 3 times of weight soaks 2 hours, allows it fully swell;
(5) steaming: pull the beans of swelling out in steaming rice steamer, normal pressure steams 2 hours, and take the dish out of the pot cooling;
(6) ferment: when above-mentioned thick beans is cooled to 35-40 DEG C, access commercially available bacterial fermented douchi fermenting agent, by the consumption in its operation instruction and method inoculation, mix thoroughly, spread out on sterile fermenting frame, expect thick about 3-5cm, control material temperature about 35 DEG C, fermentation 2-3 days, treats that the bed of material is clamminess, and hand grabs beans can see that dense filiform can stop fermentation;
(7) mix auxiliary material: by the beans fermented, admix 10 jin of broken ends of garlic, 5 jin of broken ends of ginger, 3 jin of Paprikas, 5 jin of refined salt by 100 jin of raw materials, stir;
(8) drying: above-mentioned material is through drying, and when making water content be about 15%, namely the obtained dry fermented soya bean of giving off a strong fragrance bacteria type, can put in storage, meet fermented soya bean technical requirement standard DB51T391-2006 through inspection.
Embodiment 2:
(1) impurity elimination: select good quality soybeans to be raw material, through eluriating, except dust, silt, stone etc., 50 DEG C of oven dry;
(2) parch: above-mentioned impurity elimination soya bean horizontal drum stir-frying machine fries, spreading for cooling off the pot, and now soya bean coat color deepens slightly, has fragrance to shed;
(3) broken: the above-mentioned soya bean fried is broken into coarse granule shape in pulverizer, and a soya bean is broken into 2-4 sheet and is advisable;
(4) soak: the above-mentioned thick beans boiling water of 3 times of weight soaks 2 hours, allows it fully swell;
(5) steaming: pull the beans of swelling out in steaming rice steamer, 0.1Mpa, 121 DEG C are steamed 30 minutes;
(6) ferment: when above-mentioned thick beans is cooled to 35-40 DEG C, access homemade fermenting agent, mix thoroughly, spread out on sterile fermenting frame, expect thick about 3-5cm, control material temperature about 35 DEG C, fermentation 2-3 days, treat that the bed of material is clamminess, hand grabs beans can see that dense filiform can stop fermentation;
Homemade fermenting agent is homemade bacillus subtilis bacterium liquid, bacterial classification separation and purification and obtaining from bacterial fermented douchi, accesses in beef-protein medium by bacterial classification during use, 37 DEG C of concussion cultivations 18 hours, bacterium liquid obviously becomes muddiness and namely can be used as fermenting agent, and inoculum concentration is 2%;
(7) mix auxiliary material: by the beans fermented, admix 8 jin of broken ends of garlic, 4 jin of broken ends of ginger, 2 jin of Paprikas, 3 jin of refined salt by 100 jin of raw materials, stir;
(8) drying: above-mentioned material is through 50 DEG C of oven dry, and when making water content be about 15%, namely the obtained dry fermented soya bean of giving off a strong fragrance bacteria type, can put in storage, meet fermented soya bean technical requirement standard DB51T391-2006 through inspection.
Claims (3)
1. a preparation method for the dry fermented soya bean of giving off a strong fragrance bacteria type, is characterized in that comprising the steps:
(1) impurity elimination: select good quality soybeans to be raw material, through eluriating, except dust, silt, stone, drying or drying;
(2) parch: the horizontal drum stir-frying machine of the soya bean through drying or drying is fried, spreading for cooling off the pot;
(3) broken: the soya bean fried is broken into coarse granule shape in pulverizer;
(4) soak: the soya bean through fragmentation is soaked 2 hours with the boiling water of 3 times of weight, makes it fully swell;
(5) steaming: pull out through soaking the soya bean swollen, drain the water to be placed on and steam in rice steamer, normal pressure steams 2 hours, or 0.1Mpa, 121 DEG C of steaming 20-30 minute, and take the dish out of the pot cooling;
(6) ferment: when the soya bean of the cooling that takes the dish out of the pot is cooled to 35-40 DEG C, access fermenting agent, mixes thoroughly, spreads out on the fermenting frame through sterilization; Expect thick 3-5cm, control material temperature 35-40 DEG C, fermentation 2-3 days; Treat that the bed of material is clamminess, hand grabs beans can see that dense filiform can stop fermentation;
(7) mix auxiliary material: by the soya bean fermented, admix the broken end of 5-10 jin garlic, the broken end of 2-5 jin ginger, 1-3 jin Paprika, 3-5 jin refined salt by 100 jin of soya beans, stir;
(8) drying: will the soya bean of auxiliary material to be admixed through drying or 45-60 DEG C of oven dry, when making its water content be 15-20%, i.e. the obtained dry fermented soya bean of giving off a strong fragrance bacteria type.
2. the preparation method of the dry fermented soya bean of a kind of giving off a strong fragrance bacteria type according to claim 1, is characterized in that described fermenting agent is commercially available bacterial fermented douchi leavening, by the consumption in its operation instruction and method inoculation; Or be homemade bacillus subtilis bacterium liquid, now bacterial classification separation and purification and obtaining from bacterial fermented douchi, by purebred bacterial strain access beef-protein medium during use, 16-24 hour are cultivated in 37 DEG C of concussions, bacterium liquid obviously becomes muddiness and namely can be used as fermenting agent, and inoculum concentration is 1%-3%.
3. the preparation method of the dry fermented soya bean of a kind of giving off a strong fragrance bacteria type according to claim 2, it is characterized in that the soya bean fried in pulverizer, be broken into coarse granule shape, a soya bean is broken into 2-4 sheet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510185403.2A CN104757440A (en) | 2015-04-20 | 2015-04-20 | Method for preparing aromatic bacterial dried fermented soybeans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510185403.2A CN104757440A (en) | 2015-04-20 | 2015-04-20 | Method for preparing aromatic bacterial dried fermented soybeans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104757440A true CN104757440A (en) | 2015-07-08 |
Family
ID=53639818
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510185403.2A Pending CN104757440A (en) | 2015-04-20 | 2015-04-20 | Method for preparing aromatic bacterial dried fermented soybeans |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104757440A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722184A (en) * | 2016-11-28 | 2017-05-31 | 安顺市平坝区万佳农产品开发有限公司 | A kind of preparation method of bacterial fermentation type black soya bean fermented soya bean |
| CN109090483A (en) * | 2018-08-30 | 2018-12-28 | 贵州大学 | A kind of preparation method of direct putting type bacterial fermented douchi composite ferment |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355632A (en) * | 2013-08-07 | 2013-10-23 | 重庆市珍珠兰御咏茶业有限公司 | Processing method for Tujia water fermented soya bean |
| CN104473062A (en) * | 2014-12-11 | 2015-04-01 | 重庆市永川区君意食品厂 | Method for preparing mint-flavored fermented soybean |
-
2015
- 2015-04-20 CN CN201510185403.2A patent/CN104757440A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355632A (en) * | 2013-08-07 | 2013-10-23 | 重庆市珍珠兰御咏茶业有限公司 | Processing method for Tujia water fermented soya bean |
| CN104473062A (en) * | 2014-12-11 | 2015-04-01 | 重庆市永川区君意食品厂 | Method for preparing mint-flavored fermented soybean |
Non-Patent Citations (2)
| Title |
|---|
| 李瑞钦等，: "细菌型豆豉生产新工艺", 《河南科技》 * |
| 杨胜远等: "细菌型干豆豉的制作", 《食品科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722184A (en) * | 2016-11-28 | 2017-05-31 | 安顺市平坝区万佳农产品开发有限公司 | A kind of preparation method of bacterial fermentation type black soya bean fermented soya bean |
| CN106722184B (en) * | 2016-11-28 | 2020-09-01 | 安顺市平坝区万佳农产品开发有限公司 | Preparation method of bacterial fermentation type black soya bean fermented soya beans |
| CN109090483A (en) * | 2018-08-30 | 2018-12-28 | 贵州大学 | A kind of preparation method of direct putting type bacterial fermented douchi composite ferment |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102160579B (en) | Production technique of whole-seed preserved beancurd white blank | |
| CN103932077B (en) | Process-controlled rapid fermentation processing method of pure strains of Liuyang salt black beans | |
| CN102429210B (en) | Quick brewing process for spicy broad bean paste | |
| CN105559045B (en) | A kind of preparation method of hickory chick nutrient powder | |
| CN103416726A (en) | Preparation method for dedicated soybean paste leavening agent | |
| CN107981178B (en) | Preparation method of fermented straight rice noodles | |
| CN106754172A (en) | A kind of production technology of fruit flavoured type spirit | |
| CN103535780B (en) | Method for preparing instant soft-shell shrimps | |
| CN107455668B (en) | Preparation method of bitter-taste-free tangerine peel and fermented soya bean sauce | |
| CN107198222A (en) | A kind of preparation method of the special sweet potato noodles of spicy soup | |
| CN110326682A (en) | A kind of Fu tea floating loose tea preparation process of Yunnan black tea tea | |
| CN106967566A (en) | A kind of brew method of glutinous rice ginger wine | |
| KR101048394B1 (en) | Rice modified Nuruk containing lactic acid bacteria and manufacturing method of rice makgeolli using the same | |
| CN104757440A (en) | Method for preparing aromatic bacterial dried fermented soybeans | |
| KR101199875B1 (en) | Primula fast-fermented bean paste and method thereof | |
| CN107502639A (en) | A kind of extracting method of tortoise plastron collagen polypeptide | |
| CN114617242B (en) | Processing technology of black pickled vegetables and products thereof | |
| CN104256505A (en) | Wine with dregs and preparation method thereof as well as sauce prepared from wine with dregs | |
| CN104223032A (en) | Production method of agrocybe cylindracea broad bean sauce | |
| CN104256509A (en) | Manufacturing method for straw mushroom soybean sauce | |
| CN108192826A (en) | A kind of sauce introduction and its preparation method and application | |
| CN103125822A (en) | Preparing method of brown rice function red rice health care wine | |
| KR20180032772A (en) | Manufacturing method of brick-shaped fermented soybean lump by fermentation human microbiome and Aspergillus oryzae | |
| CN102165972B (en) | Production method of high moisture content beancurd product capable of being stored for long term | |
| CN104256511A (en) | Preparation method of squid soybean sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150708 |
|
| RJ01 | Rejection of invention patent application after publication |