CN104921001A - Sprouted chickpea sauce and preparation method thereof - Google Patents
Sprouted chickpea sauce and preparation method thereof Download PDFInfo
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Abstract
The invention relates to sprouted chickpea sauce and a preparation method thereof, and belongs to the technical field of processing of agriculture products. The sprouted chickpea sauce disclosed by the invention uses sprouted chickpeas which are formed by sprouting chickpeas as raw materials; besides, mycete is selected as fermentation yeast, and microzyme is added at the same time; therefore, the sauce with excellent quality is prepared, and the sauce has unique flavor of the chickpeas and other unique advantages; therefore, technical defects existing in the sauce prepared by fermenting raw materials which simply contain the chickpeas are overcome. Compared with a traditional technology, the technology disclosed by the invention is short in fermentation period; in addition, the preparation method disclosed by the invention is simple, the cost is low, the sprouted chickpea sauce is suitable for large-scale industrial production, and waste residues, waste water and waste gas are not generated. According to the sprouted chickpea sauce containing the component of the chickpeas, prepared by the preparation method disclosed by the invention, the nutrient value, the bioavailability and the processing depth of the chickpeas are improved, and the nutrient is well absorbed.
Description
Technical field
The invention belongs to technical field of agricultural product process, relate in particular to a kind of germination chick-pea sauce and preparation method thereof.
Background technology
Chick-pea (
cicer arietinum L) also known as peach beans, chicken pea, pulse family olecranon Macroptilium, annual or herbaceos perennial, origin and western part of Asia and Middle East.In Xinjiang of China area, chick-pea has the plantation history of 2500.Chick-pea is second-biggest-in-the-world consumption beans, output occupies world beans the 3rd, it is nutritious, containing the mineral matters such as carbohydrate, protein, isoflavones, selenium, potassium, calcium, magnesium and B family vitamin etc., wherein the content of protein is 15 – 30%, carbohydrate content is 52.4 – 70.9%, enjoys the laudatory title of " gold beans " in the world.As far back as the 1970s and 1980s, Europe just it can be used as diet, is listed as the main supplements of diabetic.Therefore, the exploitation that chick-pea can be the industries such as functional food provide protein and starch as edible composition, are particularly suitable for diabetes, high fat of blood and slimmer.Chick-pea has tonifying middle-Jiao and Qi, warming kidney to invigorate yang, moistens the lung and relieve the cough, improves the health, strengthens memory, effect such as treatment diabetes and tuberculosis etc.
In addition, modern medicine study also finds: be rich in isoflavones, Biochanin A, B, C isoreactivity composition and dietary fiber in chick-pea germination embryo, human body is had to the Excretion increasing cholesterol end product, hyperglycaemia, hypertension, high fat of blood and hepatic tissue lipid content can be reduced, and can prevent treating constipation.Chick-pea is classified as nutraceutical by countries in the world, through clinical confirmation: chick-pea can treat more than 70 kind of severe malnutrition disease, is the vegetarian diet star that world's vegetarian diet circle is generally acknowledged.The nutritive value of chick-pea is compared with soya bean, and its nutritive value is higher, and common soya bean buys soya-bean milk and easily goes out bean dregs, and chick-pea does not have, but sensation soya-bean milk is denseer, and that is because cellulose is in soya-bean milk.The utilization rate of chick-pea is higher, and health value is higher, more easily absorbs.
Beans sauce is through that fermentable makes, and does not have toxic and side effect, and be the traditional tartar sauce of China, salty comfortable mouth, can be used for cooking kind of a dish, be also one of batching making fried bean sauce.Beans is under the effect of microorganism, and protein can breaks down into amino acids or peptide, makes vegetable occur more delicious feature.At present, conventional soya bean prepares beans sauce, does not also have the product that chick-pea sauce is relevant.
Summary of the invention
Object of the present invention provides a kind of beans sauce condiment containing chick-pea composition and preparation method thereof, to enrich the product of chick-pea or beans sauce.
Technical scheme of the present invention:
A preparation method for chick-pea of germinateing sauce, comprises the following steps:
(1) getting bud length is that the chickpea bean sprout of 0.5-1cm steams slaking in 30-50 minute;
(2) in the chickpea bean sprout after slaking, admix flour, then access the leaven be made up of according to the mass ratio of 1-2:1 yeast and mold, enter leaven case, controlling leaven case temperature is 32 DEG C, goes out song, obtain chick-pea song when presenting light green; The consumption of flour is 20% of chickpea bean sprout quality after slaking, and leaven consumption is the 1-2.5% of chickpea bean sprout and flour gross mass after slaking;
(3) salt solution that is chick-pea is bent and 8-12wt% concentration mixes according to the mass ratio of 1.2-1:1, and then dew shines fermentation is naturally 4.5-5.0 to pH, obtains product; Naturally dew shines in sweat, stirs 3-4 time weekly.
The present invention has successfully prepared the beans sauce containing chick-pea composition first; Prepared sauce is pitchy, glossy light, and ester is aromatic strongly fragrant, and without bad smell, deliciousness, the degree of saltiness are good to eat, without bitter taste.
Chick-pea and soya bean, black soya bean etc. be usually used in fermentation for sauce beans compared with, it contains and gives off a strong fragrance, and reason is containing the aroma volatile that starch, protein and sugar produce in chick-pea, if aldehyde and ester type compound are higher than other beans.In addition, the cell membrane of chick-pea and epidermis thicker than other beans, cause chick-pea to adopt during conventional sauce technique sauce processed and there is following problem: microorganism not easily acts on or act on not exclusively, and fragrance matter not easily produces, thus the quality (as the problem such as rotted, sauce fragrance is not dense) affecting product even causes fermenting unsuccessfully.And the present invention is compared with tradition sauce technique, be germinate with chick-pea after germination chick-pea (chickpea bean sprout) for raw material, and with the addition of saccharomycete while selecting mould as leaven; Thus prepared colory sauce, there is the advantage of chick-pea peculiar flavour and other uniquenesses.Thus overcome simple with chick-pea for fermenting raw materials prepares the technological deficiency existing for sauce.
Above-mentioned preparation method, the temperature that described dew naturally shines sweat is 28-32 DEG C.
Above-mentioned preparation method, in order to improve the fragrant effect of sauce further, preferably, in leaven, mould and saccharomycetic ratio are 2:1; Consumption is 2.5%.
Above-mentioned preparation method, preferably, chick-pea adopts following method to germinate:
(1) soak: chick-pea be immersed in 25-30 DEG C of water, soak time is 10 ~ 15h, then in clear water, eluriates l ~ 2 time;
(2) once germinate: the chick-pea after soaking be placed in the flat shallow mouth plastics reticular container of germination or plastics seedling dish, thickness is 2-4cm, lucifuge, and germinate 2-3 days at 25 ~ 32 DEG C; In germination process, every day trickle 2 ~ 3 times, each trickle will be drenched;
(3) secondary germinates: the seed that after once germinateing, removal is not germinateed, and the seed germinateed is carried out the germination of secondary lucifuge, can gather when bud length is 0.5-1 cm; Germination temperature is 22 ~ 28 DEG C.
Compared with conventional germinating method, the special character of germinating method of the present invention is that germinating time length that is short and bud controls; Adopt this germinating method, one time germination percentage can up to 95%.Secondary germination required time is 2d; Total germination cycle is 4-5 days; Germination cycle time 2-3 days compared with conventional germinating method, bud ratio improves 10%, and the quality of bud improves (length of bud, thick, average weight raising); Prepare germination chick-pea sauce as raw material and can shorten fermentation time, improve the quality of sauce.
Present invention also offers the germination chick-pea sauce adopting above-mentioned preparation method to prepare; This germination chick-pea sauce have be of high nutritive value, delicate mouthfeel, low-cost advantage.
Beneficial effect
Compared with employing traditional handicraft, technique fermentation period of the present invention is short; In addition, preparation method of the present invention is simple, cost is low, is suitable for large-scale industrial production, and produces without waste residue, waste water and waste gas.
Germination chick-pea sauce containing chick-pea composition prepared by the present invention has the following advantages:
1, adopt the chick-pea of germinateing to prepare beans sauce, improve the degree of depth of the nutritive value of chick-pea, bioavailability and processing, nutrient absorption is good.
2, this product does not need to add anticorrisive agent and other food additives.
3, the present invention passes through the structure of high molecular weight protein and starch and other macromolecular substances in fermentative degradation chick-pea, is beneficial to body and digests and assimilates it, improve its bioavilability.
4, good product quality.The present invention adopts the method for pure Physical Processing in process, does not use the chemical reagent such as any acid, alkali.Therefore, the chick-pea of producing has distinctive fragrance and local flavor, sauce aromatic flavour, and color and luster is delicious, and smoother taste, storage period is long.
Detailed description of the invention
embodiment 1
(1) get the chickpea bean sprout (germination chick-pea) that bud length is 0.5-1 cm and steam slaking in 30-50 minute;
(2) get the chickpea bean sprout 10kg after slaking, admix flour 2kg, then access leaven, enter leaven case, controlling leaven case temperature is 32 DEG C, goes out song (time used is 1-2 days), obtain chick-pea song when presenting obvious light green; Described leaven is made up of according to 2:1 mass ratio yeast and mold, and its consumption is 0.25kg;
(3) salt solution that is chick-pea is bent and 10wt% concentration mixes according to the mass volume ratio of 1.1:1, and then dew shines fermentation is naturally 5.0 to pH, obtains product (germination chick-pea sauce); The temperature conditions of sweat about 30 DEG C, stirs 3 times weekly.Required fermentation time is 15 weeks; Gained sauce, total acid content is 3.5wt%, and in pitchy, glossy light, ester is aromatic strongly fragrant, without bad smell, delicious, the degree of saltiness is good to eat, without bitter taste.
embodiment 2
(1) the chickpea bean sprout 10kg after Example 1 slaking, admixes flour 2kg, then accesses leaven, enter leaven case, and controlling leaven case temperature is 32 DEG C, goes out song (time used is 1-2 days), obtain chick-pea song when presenting obvious light green; Described leaven is made up of (with embodiment 1) according to 2:1 mass ratio yeast and mold, and its consumption is 0.14kg;
(2) salt solution that is chick-pea is bent and 10wt% concentration mixes according to the mass ratio of 1.1:1, and then dew shines fermentation is naturally 5.0 to pH, obtains product (germination chick-pea sauce); The temperature conditions of sweat about 30 DEG C, stirs 3 times weekly.Required fermentation time is 17 weeks; Gained sauce, total acid content is 3.7wt%, and in pitchy, glossy light, ester is aromatic strongly fragrant, without bad smell, delicious, the degree of saltiness is good to eat, without bitter taste.
embodiment 3
(1) the chickpea bean sprout 10kg after Example 1 slaking, admixes flour 2kg, then accesses leaven, enter leaven case, and controlling leaven case temperature is 32 DEG C, goes out song (time used is 1-2 days), obtain chick-pea song when presenting obvious light green; Described leaven is made up of (with embodiment 1) yeast and mold 2:1 mass ratio, and its consumption is 0.35kg;
(2) salt solution that is chick-pea is bent and 10wt% concentration mixes according to the mass ratio of 1.1:1, and then dew shines fermentation is naturally 5.0 to pH, obtains product (germination chick-pea sauce); The temperature conditions of sweat 30 DEG C, stirs 3 times weekly.Required fermentation time is 14 weeks; Gained sauce, total acid content is 3.8wt%, and in pitchy, glossy light, ester is aromatic strongly fragrant, without bad smell, delicious, the degree of saltiness is good to eat, without bitter taste.
embodiment 4
(1) the chickpea bean sprout 10kg after Example 1 slaking, admixes flour 2kg, then accesses leaven, enter leaven case, and controlling leaven case temperature is 32 DEG C, goes out song (time used is 1-2 days), obtain chick-pea song when presenting obvious light green; Described leaven is made up of according to 1:1 mass ratio yeast and mold, and its consumption is 0.25kg;
(2) salt solution that is chick-pea is bent and 12wt% concentration mixes according to the mass ratio of 1.2:1, and then dew shines fermentation is naturally 4.5 to pH, obtains product (germination chick-pea sauce); The temperature conditions of sweat about 30 DEG C, stirs 4 times weekly.Required fermentation time is 16 weeks; Gained sauce, total acid content is 4.0wt%, and in pitchy, glossy light, ester is aromatic strongly fragrant, without bad smell, delicious, the degree of saltiness is good to eat, without bitter taste.
embodiment 5
(1) the chickpea bean sprout 10kg after Example 1 slaking, admixes flour 2kg, then accesses song, enters bent case, and controlling bent case temperature is 32 DEG C, goes out song (time used is 1-2 days), obtain chick-pea leaven when presenting obvious light green; Described song is made up of according to 1:1 mass ratio yeast and mold, and its consumption is 0.25kg;
(2) mixed according to the mass ratio of 1:1 by the salt solution of chick-pea leaven and 8wt% concentration, then dew shines fermentation is naturally 5.0 to pH, obtains product; The temperature conditions of sweat about 30 DEG C, stirs 4 times weekly.Required fermentation time is 15 weeks; Gained sauce, total acid content is 3.7wt%, and in pitchy, glossy light, ester is aromatic strongly fragrant, without bad smell, delicious, the degree of saltiness is good to eat, without bitter taste.
embodiment 6
(1) soak: chick-pea be immersed in 25-30 DEG C of water, soak time is 10 ~ 15h, then in clear water, eluriates l ~ 2 time.
(2) once germinate: the chick-pea after soaking be placed in the flat shallow mouth plastics reticular container of germination or plastics seedling dish, thickness is 2-4cm, lucifuge, and germinate 2-3 days at 25 ~ 32 DEG C; In germination process, every day trickle 2 ~ 3 times, each trickle will be drenched;
(3) secondary germinates: the seed do not germinateed after once germinateing is removed, and the seed germinateed is carried out the germination of secondary lucifuge, can gather when bud length is 0.5-1 cm; Germination temperature is 22 ~ 28 DEG C.
(4) getting bud length is that the chickpea bean sprout of 0.5-1 cm steams slaking in 30-50 minute;
(5) get the chickpea bean sprout 10kg after slaking, admix flour 2kg, then access leaven, enter leaven case, controlling leaven case temperature is 32 DEG C, goes out song (time used is 1-2 days), obtain chick-pea song when presenting obvious light green; Described leaven is made up of (with embodiment 1) according to 2:1 mass ratio yeast and mold, and its consumption is 0.25kg;
(6) salt solution that is chick-pea is bent and 8wt% concentration mixes according to the mass ratio of 1.1:1, and then dew shines fermentation is naturally 5.0 to pH, obtains product (germination chick-pea sauce); The temperature conditions of sweat about 30 DEG C, stirs 4 times weekly.Required fermentation time is 13 weeks; Gained sauce, total acid content is 3.8wt%, and in pitchy, glossy light, ester is aromatic strongly fragrant, without bad smell, delicious, the degree of saltiness is good to eat, without bitter taste.
comparative example 1
(1) the chickpea bean sprout 10kg after Example 1 slaking, admixes flour 2kg, then accesses leaven, enter leaven case, and controlling leaven case temperature is 32 DEG C, goes out song (time used is 1-2 days), obtain chick-pea song when presenting obvious light green; Described leaven is made up of according to 1:2 mass ratio yeast and mold, and its consumption is 0.25kg;
(2) salt solution that is chick-pea is bent and 10wt% concentration mixes according to the mass ratio of 1.1:1, and then dew shines fermentation naturally; The temperature conditions of sweat about 30 DEG C, stirs 3 times weekly.After fermenting 15 days, occur peculiar smell, beans sauce surface demonstrates mucus shape phenomenon, ferments unsuccessfully.
comparative example 2
(1) the chickpea bean sprout 10kg after Example 1 slaking, admixes flour 2kg, then accesses leaven, enter leaven case, and controlling leaven case temperature is 32 DEG C, goes out song (time used is 1-2 days), obtain chick-pea song when presenting obvious light green; Described leaven is mould, and its consumption is 0.25kg;
(2) salt solution that is chick-pea is bent and 10wt% concentration mixes according to the mass ratio of 1.1:1, and then dew shines fermentation is naturally 5.0 to pH, obtains product; The temperature conditions of sweat about 30 DEG C, stirs 3 times weekly.Required fermentation time is 20 weeks; Gained sauce, total acid content is 3.5wt%; In pitchy, glossy light; Compared with embodiment 1, the sauce of beans sauce is fragrant and ester fragrance is lighter, shade deviation is little.
comparative example 3
(1) get chick-pea and steam slaking in 30-50 minute;
(2) get the chick-pea 10kg after slaking, admix flour 2kg, then access leaven, enter leaven case, controlling leaven case temperature is 32 DEG C, goes out song (time used is 1-2 days), obtain chick-pea song when presenting obvious light green; Described leaven is made up of (with embodiment 1) according to 2:1 mass ratio yeast and mold, and its consumption is 0.25kg;
(3) salt solution that is chick-pea is bent and 10wt% concentration mixes according to the mass ratio of 1.1:1, and then dew shines fermentation is naturally 5.0 to pH, obtains product; The temperature conditions of sweat about 30 DEG C, stirs 3 times weekly.Required fermentation time is 19 weeks; Gained sauce, total acid content is 3.5wt%; Compared with embodiment 1, the sauce of beans sauce is fragrant and ester fragrance is lighter, color and luster is darker.
comparative example 4
(1) get chick-pea and steam slaking in 30-50 minute;
(2) get the chick-pea 10kg after slaking, admix flour 2kg, then access leaven, enter leaven case, controlling leaven case temperature is 32 DEG C, goes out song (time used is 1-2 days), obtain chick-pea song when presenting obvious light green; Described leaven is mould, and its consumption is 0.25kg;
(3) salt solution that is chick-pea is bent and 10wt% concentration mixes according to the mass ratio of 1.1:1, and then dew shines fermentation naturally; The temperature conditions of sweat about 30 DEG C, stirs 3 times weekly.After fermenting 20 days, have peculiar smell, there is mucus shape phenomenon in beans sauce surface, ferments unsuccessfully.
comparative example 5
(1) getting bud length is that the chickpea bean sprout of 1.5-4cm steams slaking in 30-50 minute;
(2) get the chickpea bean sprout 10kg after slaking, admix flour 2kg, then access leaven, enter leaven case, controlling leaven case temperature is 32 DEG C, goes out song (time used is 1-2 days), obtain chick-pea song when presenting obvious light green; Described leaven is made up of according to 2:1 mass ratio yeast and mold, and its consumption is 0.25kg;
(3) salt solution that is chick-pea is bent and 10wt% concentration mixes according to the mass volume ratio of 1.1:1, and then dew shines fermentation is naturally 5.0 to pH, obtains product; The temperature conditions of sweat about 30 DEG C, stirs 3 times weekly.Required fermentation time is 15 weeks; Gained sauce, total acid content is 3.5wt%; Compared with embodiment 1, the color of sauce is comparatively dark, smell is boring.
Claims (5)
1. a preparation method for chick-pea of germinateing sauce, is characterized in that, comprise the following steps:
(1) getting bud length is that the chickpea bean sprout of 0.5-1cm steams slaking in 30-50 minute;
(2) in the chickpea bean sprout after slaking, admix flour, then access the leaven be made up of according to the mass ratio of 1-2:1 yeast and mold, enter leaven case, controlling leaven case temperature is 32 DEG C, goes out song, obtain chick-pea song when presenting light green; The consumption of flour is 20% of chickpea bean sprout quality after slaking, and leaven consumption is the 1-2.5% of chickpea bean sprout and flour gross mass after slaking;
(3) salt solution that is chick-pea is bent and 8-12wt% concentration mixes according to the mass ratio of 1.2-1:1, and then dew shines fermentation is naturally 4.5-5.0 to pH, obtains product; Naturally dew shines in sweat, stirs 3-4 time weekly.
2. preparation method according to claim 1, is characterized in that, the temperature that described dew naturally shines sweat is 28-32 DEG C.
3. preparation method according to claim 1 or 2, is characterized in that, in leaven, mould and saccharomycetic ratio are 2:1; Consumption is 2.5%.
4. preparation method according to claim 3, it is characterized in that, chick-pea adopts following method to germinate:
(1) soak: chick-pea be immersed in 25-30 DEG C of water, soak time is 10 ~ 15h, then in clear water, eluriates l ~ 2 time;
(2) once germinate: the chick-pea after soaking be placed in the flat shallow mouth plastics reticular container of germination or plastics seedling dish, thickness is 2-4cm, lucifuge, and germinate 2-3 days at 25 ~ 32 DEG C; In germination process, every day trickle 2 ~ 3 times, each trickle will be drenched;
(3) secondary germinates: the seed that after once germinateing, removal is not germinateed, and the seed germinateed is carried out the germination of secondary lucifuge, can gather when bud length is 0.5-1 cm; Germination temperature is 22 ~ 28 DEG C.
5. the germination chick-pea sauce adopting preparation method described in any one in claim 1-4 to prepare.
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