CN104770678A - Fermented soya bean powder preparation method - Google Patents
Fermented soya bean powder preparation method Download PDFInfo
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- CN104770678A CN104770678A CN201510151175.7A CN201510151175A CN104770678A CN 104770678 A CN104770678 A CN 104770678A CN 201510151175 A CN201510151175 A CN 201510151175A CN 104770678 A CN104770678 A CN 104770678A
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Abstract
The present invention discloses a fermented soya bean powder preparation method which includes the following preparation steps: screening, impurity removing, sterilizing, crushing and grinding, white wine mixing, spray drying, sterilizing, and packaging. The preparation method is simple and convenient to operate, and maximizes the nutritional value of the fermented soya beans, and the produced fermented soya bean powder has a wide range of uses and a long preservation time, is easy to carry and convenient to use, and is mainly used in food seasoning, traditional Chinese medicines, health-care food and other fields.
Description
[technical field]
The present invention relates to food processing technology field, be specially a kind of preparation method of fermented soya bean powder.
[background technology]
Fermented soya bean are traditional zymotic soybean vegetables, its delicious flavour, not only look good with various vegetables, meat culinary art or eat separately, and can be used as medicine, thus obtaining liking of consumer.Fermented soya bean processing simultaneously makes the content of free amino acid, vitamin B1, vitamin B2, soluble nitrogen increase, soybean isoflavone glycoside also can be made to be converted into corresponding soybean isoflavones aglycon, functional health value assessment for fermented soya bean provides certain empirical theory foundation, also provides foundation for utilizing fermented soya bean to research and develop the healthy food such as anti-ageing, antitumor further.
As food dressing standing in family, fermented soya bean edible thousand, except fermented soya bean finished product, only have drum oil on the market for its derivative product, eating method is single, does not give full play to the use value of fermented soya bean.
Fermented soya bean are one of conventional Chinese medicine, often use Fermented Soybean to be used as medicine in the traditional Chinese medical science, for typhoid fever pyreticosis, fever and chills, headache, irritated, uncomfortable in chest, have induce sweat, relieving restlessness, Xuan Yu, removing toxic substances effect.The fermented soya bean that traditional Chinese medicine adopts are whole and are used as medicine, and after decocting, the dregs of a decoction are more, effectively can not utilize whole active ingredients of fermented soya bean.
[summary of the invention]
In order to overcome the deficiencies in the prior art, the invention provides a kind of preparation method of fermented soya bean powder, solve the problem that fermented soya bean product is single, fermented soya bean utilization rate is low, processing method of the present invention is simple, be easy to operation, while extending the fermented soya bean shelf-life, edibility and the medical value of fermented soya bean are given full play to.
The preparation method of a kind of fermented soya bean powder provided by the invention, comprises following preparation process:
S1, screening impurity elimination, select that particle is complete, color is reddish brown, sauce aromatic strongly fragrant, without the fermented soya bean that go mouldy and damage by worms of making moist as raw material, screen out the stone and foreign material that adulterate in fermented soya bean.
S2, sterilization, the fermented soya bean ultraviolet sterilization obtained by S1.
The fermented soya bean that S2 is obtained are ground into particle by pulverizing machine, then put into the freezing 5-10 hour of vacuum freeze drier, in less than 20 DEG C by fermented soya bean particulate abrasive powdered by S3, pulverizing grinding.
Preferably, being pulverized by fermented soya bean obtained for S2 is 80 object particles, then put into vacuum freeze drier with the freezing 5-10 hour of the temperature of-20 DEG C, finally with in environment below 20 DEG C of pulverizer and wall-breaking machine, described fermented soya bean particulate abrasive is become water content be 15% 150-200 object broken wall fermented soya bean powder.
S4, white spirit mixed, add white spirit mixed by the fermented soya bean powder that S3 is obtained and stir into emulsion.
Preferably, use the white wine of more than 50 ° to mix with fermented soya bean powder, wherein every 100 parts of fermented soya bean powder add 20 parts of white wine.
Preferably, white wine and fermented soya bean powder are stirred 20 minutes, form emulsion.
S5, spraying dry, pour dry obtained fermented soya bean powder in spray dryer into by the emulsion that S4 is obtained.
Preferably, spray dryer air intake 150-200 DEG C, air draft 80 DEG C, atomisation pressure 150kg/cm
2.
Preferably, described fermented soya bean powder product water content is 8%.
S6, sterilization packaging, Killing germs by microwave method by fermented soya bean powder sterilizing obtained for S5, then uses vacuum air pump vacuum packaging.
Preferably, by microwave sterilization method, temperature is controlled to the sterilizing of fermented soya bean powder below 40 DEG C, then dress up the pouch of 500g by vacuum air pump vacuum packet.
The advantage that the present invention has:
First, start a kind of new fermented soya bean processing method, change the unicity of fermented soya bean product, give full play to the use value of fermented soya bean, research and develop the healthy food such as anti-ageing, antitumor further for utilizing fermented soya bean and foundation is provided;
Secondly, as a kind of food flavor, by twice pulverizing grinding, broken wall, spraying dry processing, fermented soya bean are under the appearance prerequisite not affecting vegetable, fully be dissolved in dish, both at utmost remaining the strong sauce fragrance of fermented soya bean and abundant nutritive value, the utilization rate of fermented soya bean had been turn improved;
Again, fermented soya bean powder take fermented soya bean as raw material, by twice Freezing smashing and vacuum packaging, not only maintains the nature and flavor of fermented soya bean on Chinese medicine and effect, makes it to be applied to the allotment that TCM examines prescription, thus adapt to the needs of diagnosis and treatment based on an overall analysis of the illness and the patient's condition, prescription change; And Salt black bean powder is the powdery product that water content is low, have the holding time for a long time, be easy to carry, the feature such as easy to use.
Finally, described processing method is simple, be easy to operation, and cost is low, is applicable to large-scale industrial production.
[detailed description of the invention]
Below in conjunction with example, the specific embodiment of the present invention is described in further detail.
Embodiment 1
A preparation method for fermented soya bean powder, comprises following preparation process:
S1, screening impurity elimination, select that particle is complete, color is reddish brown, sauce aromatic strongly fragrant, without the fermented soya bean that go mouldy and damage by worms of making moist as raw material, screen out the stone and foreign material that adulterate in fermented soya bean.
S2, sterilization, use ultraviolet sterilization after the fermented soya bean obtained by S1.
S3, pulverizing grinding, it is 80 order particles that the fermented soya bean obtained by S2 by pulverizing machine are pulverized, put into vacuum freeze drier again with the temperature of-20 DEG C freezing 5 hours, finally with in environment below 20 DEG C of pulverizer and wall-breaking machine, described fermented soya bean particulate abrasive is become water content be 15% 150 object broken wall fermented soya bean powder.
S4, white spirit mixed, the white spirit mixed that the fermented soya bean powder obtained by S3 adds more than 50 ° stirs and forms emulsion in 20 minutes, and wherein every 100 parts of fermented soya bean powder add the white wine of 20 parts.
S5, spraying dry, the emulsion that S4 is obtained is poured in spray dryer, is dried to the fermented soya bean powder product that water content is 8%, wherein spray dryer air intake 150 DEG C, air draft 80 DEG C, atomisation pressure 150kg/cm
2.
S6, sterilization packaging, control temperature below 40 DEG C, by the fermented soya bean powder sterilizing that microwave sterilization method is obtained to S5, with vacuum air pump, described Salt black bean powder vacuum packet dressed up the pouch of 500g.
Embodiment 2
A preparation method for fermented soya bean powder, comprises following preparation process:
S1, screening impurity elimination, select that particle is complete, color is reddish brown, sauce aromatic strongly fragrant, without the fermented soya bean that go mouldy and damage by worms of making moist as raw material, screen out the stone and foreign material that adulterate in fermented soya bean.
S2, sterilization, use ultraviolet sterilization after the fermented soya bean obtained by S1.
S3, pulverizing grinding, it is 80 order particles that the fermented soya bean obtained by S2 by pulverizing machine are pulverized, put into vacuum freeze drier again with the temperature of-20 DEG C freezing 10 hours, finally with in environment below 20 DEG C of pulverizer and wall-breaking machine, described fermented soya bean particulate abrasive is become water content be 15% 200 object broken wall fermented soya bean powder.
S4, white spirit mixed, the white spirit mixed that the fermented soya bean powder obtained by S3 adds more than 50 ° stirs and forms emulsion in 20 minutes, and wherein every 100 parts of fermented soya bean powder add the white wine of 20 parts.
S5, spraying dry, the emulsion that S4 is obtained is poured in spray dryer, is dried to the fermented soya bean powder product that water content is 8%, wherein spray dryer air intake 200 DEG C, air draft 80 DEG C, atomisation pressure 150kg/cm2.
S6, sterilization packaging, control temperature below 40 DEG C, by the fermented soya bean powder sterilizing that microwave sterilization method is obtained to S5, with vacuum air pump, described Salt black bean powder vacuum packet dressed up the pouch of 500g.
Embodiment 3
A preparation method for fermented soya bean powder, comprises following preparation process:
S1, screening impurity elimination, select that particle is complete, color is reddish brown, sauce aromatic strongly fragrant, without the fermented soya bean that go mouldy and damage by worms of making moist as raw material, screen out the stone and foreign material that adulterate in fermented soya bean.
S2, sterilization, use ultraviolet sterilization after the fermented soya bean obtained by S1.
S3, pulverizing grinding, it is 80 order particles that the fermented soya bean obtained by S2 by pulverizing machine are pulverized, put into vacuum freeze drier again with the temperature of-20 DEG C freezing 5 hours, finally with in environment below 20 DEG C of pulverizer and wall-breaking machine, described fermented soya bean particulate abrasive is become water content be 15% 200 object broken wall fermented soya bean powder.
S4, white spirit mixed, the white spirit mixed that the fermented soya bean powder obtained by S3 adds more than 50 ° stirs and forms emulsion in 20 minutes, and wherein every 100 parts of fermented soya bean powder add the white wine of 20 parts.
S5, spraying dry, the emulsion that S4 is obtained is poured in spray dryer, is dried to the fermented soya bean powder product that water content is 8%, wherein spray dryer air intake 150 DEG C, air draft 80 DEG C, atomisation pressure 150kg/cm2.
S6, sterilization packaging, control temperature below 40 DEG C, by the fermented soya bean powder sterilizing that microwave sterilization method is obtained to S5, with vacuum air pump, described Salt black bean powder vacuum packet dressed up the pouch of 500g.
Embodiment 4
A preparation method for fermented soya bean powder, comprises following preparation process:
S1, screening impurity elimination, select that particle is complete, color is reddish brown, sauce aromatic strongly fragrant, without the fermented soya bean that go mouldy and damage by worms of making moist as raw material, screen out the stone and foreign material that adulterate in fermented soya bean.
S2, sterilization, use ultraviolet sterilization after the fermented soya bean obtained by S1.
S3, pulverizing grinding, it is 80 order particles that the fermented soya bean obtained by S2 by pulverizing machine are pulverized, put into vacuum freeze drier again with the temperature of-20 DEG C freezing 10 hours, finally with in environment below 20 DEG C of pulverizer and wall-breaking machine, described fermented soya bean particulate abrasive is become water content be 15% 150 object broken wall fermented soya bean powder.
S4, white spirit mixed, the white spirit mixed that the fermented soya bean powder obtained by S3 adds more than 50 ° stirs and forms emulsion in 20 minutes, and wherein every 100 parts of fermented soya bean powder add the white wine of 20 parts.
S5, spraying dry, the emulsion that S4 is obtained is poured in spray dryer, is dried to the fermented soya bean powder product that water content is 8%, wherein spray dryer air intake 200 DEG C, air draft 80 DEG C, atomisation pressure 150kg/cm2.
S6, sterilization packaging, control temperature below 40 DEG C, by the fermented soya bean powder sterilizing that microwave sterilization method is obtained to S5, with vacuum air pump, described Salt black bean powder vacuum packet dressed up the pouch of 500g.
Embodiment 5
A preparation method for fermented soya bean powder, comprises following preparation process:
S1, screening impurity elimination, select that particle is complete, color is reddish brown, sauce aromatic strongly fragrant, without the fermented soya bean that go mouldy and damage by worms of making moist as raw material, screen out the stone and foreign material that adulterate in fermented soya bean.
S2, sterilization, use ultraviolet sterilization after the fermented soya bean obtained by S1.
S3, pulverizing grinding, it is 80 order particles that the fermented soya bean obtained by S2 by pulverizing machine are pulverized, put into vacuum freeze drier again with the temperature of-20 DEG C freezing 7 hours, finally with in environment below 20 DEG C of pulverizer and wall-breaking machine, described fermented soya bean particulate abrasive is become water content be 15% 150 object broken wall fermented soya bean powder.
S4, white spirit mixed, the white spirit mixed that the fermented soya bean powder obtained by S3 adds more than 50 ° stirs and forms emulsion in 20 minutes, and wherein every 100 parts of fermented soya bean powder add the white wine of 20 parts.
S5, spraying dry, the emulsion that S4 is obtained is poured in spray dryer, is dried to the fermented soya bean powder product that water content is 8%, wherein spray dryer air intake 200 DEG C, air draft 80 DEG C, atomisation pressure 150kg/cm2.
S6, sterilization packaging, control temperature below 40 DEG C, by the fermented soya bean powder sterilizing that microwave sterilization method is obtained to S5, with vacuum air pump, described Salt black bean powder vacuum packet dressed up the pouch of 500g.
Embodiment 6
A preparation method for fermented soya bean powder, comprises following preparation process:
S1, screening impurity elimination, select that particle is complete, color is reddish brown, sauce aromatic strongly fragrant, without the fermented soya bean that go mouldy and damage by worms of making moist as raw material, screen out the stone and foreign material that adulterate in fermented soya bean.
S2, sterilization, use ultraviolet sterilization after the fermented soya bean obtained by S1.
S3, pulverizing grinding, it is 80 order particles that the fermented soya bean obtained by S2 by pulverizing machine are pulverized, put into vacuum freeze drier again with the temperature of-20 DEG C freezing 7 hours, finally with in environment below 20 DEG C of pulverizer and wall-breaking machine, described fermented soya bean particulate abrasive is become water content be 15% 200 object broken wall fermented soya bean powder.
S4, white spirit mixed, the white spirit mixed that the fermented soya bean powder obtained by S3 adds more than 50 ° stirs and forms emulsion in 20 minutes, and wherein every 100 parts of fermented soya bean powder add the white wine of 20 parts.
S5, spraying dry, the emulsion that S4 is obtained is poured in spray dryer, is dried to the fermented soya bean powder product that water content is 8%, wherein spray dryer air intake 200 DEG C, air draft 80 DEG C, atomisation pressure 150kg/cm2.
S6, sterilization packaging, control temperature below 40 DEG C, by the fermented soya bean powder sterilizing that microwave sterilization method is obtained to S5, with vacuum air pump, described Salt black bean powder vacuum packet dressed up the pouch of 500g.
Following table is that embodiment makes fermented soya bean powder shelf-life test situation:
Shown in upper table, the shelf life of products time of the present invention is 2-3, is longer than at present 1 year shelf-life of fermented soya bean on the market far away; And product affects by fermented soya bean powder water content, the water content lower shelf-life is longer.
Above content can not assert that specific embodiment of the invention is confined to these explanations; for general technical staff of the technical field of the invention; without departing from the inventive concept of the premise; some simple deduction or replace can also be made, all should be considered as belonging to the scope of patent protection that the present invention is determined by submitted to claims.
Claims (7)
1. a preparation method for fermented soya bean powder, is characterized in that, comprises following preparation process:
S1, screening impurity elimination, select that particle is complete, color is reddish brown, sauce aromatic strongly fragrant, without the fermented soya bean that go mouldy and damage by worms of making moist as raw material, screen out the stone and foreign material that adulterate in fermented soya bean;
S2, sterilization, the fermented soya bean ultraviolet sterilization obtained by S1;
The fermented soya bean that S2 is obtained are ground into particle by pulverizing machine, then put into the freezing 5-10 hour of vacuum freeze drier, in less than 20 DEG C by fermented soya bean particulate abrasive powdered by S3, pulverizing grinding;
S4, white spirit mixed, add white spirit mixed by the fermented soya bean powder that S3 is obtained and stir into emulsion;
S5, spraying dry, pour dry obtained fermented soya bean powder in spray dryer into by the emulsion that S4 is obtained;
S6, sterilization packaging, Killing germs by microwave method by fermented soya bean powder sterilizing obtained for S5, then uses vacuum air pump vacuum packaging.
2. the preparation method of a kind of fermented soya bean powder as claimed in claim 1, it is characterized in that: in described step S3, being pulverized by fermented soya bean obtained for S2 is 80 object particles, then put into vacuum freeze drier with the freezing 5-10 hour of the temperature of-20 DEG C, finally with in environment below 20 DEG C of pulverizer and wall-breaking machine, described fermented soya bean particulate abrasive is become water content be 15% 150-200 object broken wall fermented soya bean powder.
3. the preparation method of a kind of fermented soya bean powder as claimed in claim 1, is characterized in that: in described step S4, and described white wine is more than 50 ° white wine, and wherein every 100 parts of fermented soya bean powder add 20 parts of white wine.
4. the preparation method of a kind of fermented soya bean powder as claimed in claim 1, is characterized in that: in described step S4, and white wine and fermented soya bean powder are stirred 20 minutes, forms emulsion.
5. the preparation method of a kind of fermented soya bean powder as claimed in claim 1, is characterized in that: in described step S5, spray dryer air intake 150-200 DEG C, air draft 80 DEG C, atomisation pressure 150kg/cm
2.
6. the preparation method of a kind of fermented soya bean powder as claimed in claim 1, is characterized in that: in described step S5, and described fermented soya bean powder product water content is 8%.
7. the preparation method of a kind of fermented soya bean powder as claimed in claim 1, is characterized in that: in described step S6, is controlled temperature to the sterilizing of fermented soya bean powder below 40 DEG C, then dress up the pouch of 500g by vacuum air pump vacuum packet by microwave sterilization method.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661338A (en) * | 2016-01-15 | 2016-06-15 | 杜冰 | Preparation method of semen sojae praeparatum powder with thrombolytic effect |
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