CN105029255A - Fat-reducing soybean paste and preparation method thereof - Google Patents
Fat-reducing soybean paste and preparation method thereof Download PDFInfo
- Publication number
- CN105029255A CN105029255A CN201510529783.7A CN201510529783A CN105029255A CN 105029255 A CN105029255 A CN 105029255A CN 201510529783 A CN201510529783 A CN 201510529783A CN 105029255 A CN105029255 A CN 105029255A
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- China
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- parts
- soybean paste
- gained
- add
- acetic acid
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- 244000068988 Glycine max Species 0.000 title claims abstract description 30
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 239000005720 sucrose Substances 0.000 claims abstract description 9
- -1 sucrose ester Chemical class 0.000 claims abstract description 9
- 240000007087 Apium graveolens Species 0.000 claims abstract description 7
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 7
- 235000010591 Appio Nutrition 0.000 claims abstract description 7
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 7
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 7
- 244000197580 Poria cocos Species 0.000 claims abstract description 7
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 18
- 235000015067 sauces Nutrition 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 9
- 244000241872 Lycium chinense Species 0.000 claims description 6
- 235000015468 Lycium chinense Nutrition 0.000 claims description 6
- 240000000249 Morus alba Species 0.000 claims description 6
- 235000008708 Morus alba Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 abstract description 5
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 abstract description 5
- 239000013078 crystal Substances 0.000 abstract description 3
- 238000000855 fermentation Methods 0.000 abstract description 3
- 230000004151 fermentation Effects 0.000 abstract description 3
- 150000002978 peroxides Chemical class 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 102000003992 Peroxidases Human genes 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 235000019621 digestibility Nutrition 0.000 abstract 1
- 108040007629 peroxidase activity proteins Proteins 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 230000015572 biosynthetic process Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 206010051820 Sordes Diseases 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses fat-reducing soybean paste which is prepared from the following raw materials in parts by weight: 400-410 parts of soybeans, 8-9 parts of brown sugar, 20-22 parts of celery, 1-2 parts of folium mori, 3-4 parts of poria cocos, 2-3 parts of fructus lycii, 2-3 parts of corn stigma, 12-15 parts of aspergillus oryzae, 42-45 parts of edible salt, 0.4-0.5 part of sucrose ester and a proper amount of edible acetic acid. After water spreads the soybean paste and then the soybean paste is puffed, peroxidase is inactivated, so that beany substances produced by peroxide is eliminated; meanwhile, after the soybeans are puffed, a multi-hole tissue is formed, and the water absorption rate is high; furthermore, the pancreatic protein digestibility is high, and yeast can be fermented without being stewed; moreover, the sucrose ester is added in a fermentation process, the dissolving degree of tyrosine is lowest when the pH is equal to 5-6, and the pH value is adjusted by the edible acetic acid, so that tyrosine crystals can be reduced, and the appearance quality of the soybean paste is improved; the soybean paste can be also used for reducing fat.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of lipopenicillinase soya sauce and preparation method thereof.
Background technology
Soya sauce take soya bean as primary raw material, through the fermented food of half flow regime of spontaneous fermentation.Soya sauce, not only can seasoning because of the flavor substance of its uniqueness, and nutritious, is very easily absorbed by the body.The traditional mode of production of soya sauce be first soybean is soaked in water, boiling, but boiling soybean energy ezpenditure is large, and how soybean waste water from cooking is treated as society and economic problems, therefore, how saving the energy, the soya sauce of exploitation unimpeded system becomes problem demanding prompt solution.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of lipopenicillinase soya sauce and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of lipopenicillinase soya sauce, be made up of the raw material of following weight portion:
Soybean 400-410, brown sugar 8-9, celery 20-22, mulberry leaf 1-2, Poria cocos 3-4, fruit of Chinese wolfberry 2-3, corn stigma 2-3, aspergillus oryzae 12-15, salt 42-45, sucrose ester 0.4-0.5, alimentary acetic acid are appropriate.
The preparation method of described lipopenicillinase soya sauce, comprises the following steps:
(1) mulberry leaf, Poria cocos, the fruit of Chinese wolfberry, corn stigma are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) soyabeen grists is broken, load in closed container, use 1kg/cm
3water-vapour spray, injecting time is 3-5 minute, makes material expanded rapidly material discharged to outside the closed container below atmospheric pressure;
(3) add aspergillus oryzae when step (2) gained temperature of charge is down to 35 DEG C, mix thoroughly, at 32 DEG C, cultivate 24-26 hour, period turned over Qu Yici every 3-4 hour;
(4) added water by salt and be configured to the saline solution of 10-12%, then send in cylinder with step (3) gained mixing of materials, add sucrose ester and mix thoroughly, ferment at constant temperature 5-7 days at 40 DEG C, then moves to outdoor by gained material, after-ripening 3-5 days;
(5) celery is entered boiled water pot blanching discharging after 4-5 minute, send into baking oven, pulverize after drying, then with step (1), (4) gained mixing of materials, add alimentary acetic acid adjust ph to 4.8, then add leftover materials and mix thoroughly, to obtain final product.
Advantage of the present invention is: soya sauce of the present invention is through water-vapour spray, after the swelling again, peroxide enzyme deactivation, hinder the beans sordes matter produced by peroxide, and the expanded rear formation porous organization of soya bean of the present invention, water absorption rate is high, and trypsinized rate is high, not boiling makes song also can ferment, simultaneously, the present invention with the addition of sucrose ester during the fermentation, the formation of tyrosine crystal can be suppressed, and tyrosine solubility when pH5-6 is minimum, the present invention adopts alimentary acetic acid adjust ph, the formation of tyrosine crystal can be reduced, thus improve the presentation quality of product, in addition, the present invention is also containing multiple medicinal herb components, there is effect of lipopenicillinase.
Detailed description of the invention
A kind of lipopenicillinase soya sauce, be made up of the raw material of following weight portion (kilogram):
Soybean 400, brown sugar 8, celery 20, mulberry leaf 1, Poria cocos 3, the fruit of Chinese wolfberry 2, corn stigma 2, aspergillus oryzae 12, salt 42, sucrose ester 0.4, alimentary acetic acid are appropriate.
The preparation method of described lipopenicillinase soya sauce, comprises the following steps:
(1) mulberry leaf, Poria cocos, the fruit of Chinese wolfberry, corn stigma are added the water slow fire boiling 40 minutes of 5 times, filter cleaner, gained filtrate is spray-dried makes powder;
(2) soyabeen grists is broken, load in closed container, use 1kg/cm
3water-vapour spray, injecting time is 3 minutes, makes material expanded rapidly material discharged to outside the closed container below atmospheric pressure;
(3) add aspergillus oryzae when step (2) gained temperature of charge is down to 35 DEG C, mix thoroughly, cultivate 24 hours at 32 DEG C, period turned over Qu Yici every 3 hours;
(4) salt is added water be configured to 10% saline solution, then send in cylinder with step (3) gained mixing of materials, add sucrose ester and mix thoroughly, at 40 DEG C, ferment at constant temperature 5 days, then moves to outdoor by gained material, after-ripening 3 days;
(5) celery is entered boiled water pot blanching discharging after 4 minutes, send into baking oven, pulverize after drying, then with step (1), (4) gained mixing of materials, add alimentary acetic acid adjust ph to 4.8, then add leftover materials and mix thoroughly, to obtain final product.
Claims (2)
1. a lipopenicillinase soya sauce, is characterized in that being made up of the raw material of following weight portion:
Soybean 400-410, brown sugar 8-9, celery 20-22, mulberry leaf 1-2, Poria cocos 3-4, fruit of Chinese wolfberry 2-3, corn stigma 2-3, aspergillus oryzae 12-15, salt 42-45, sucrose ester 0.4-0.5, alimentary acetic acid are appropriate.
2. the preparation method of lipopenicillinase soya sauce according to claim 1, is characterized in that comprising the following steps:
(1) mulberry leaf, Poria cocos, the fruit of Chinese wolfberry, corn stigma are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) soyabeen grists is broken, load in closed container, use 1kg/cm
3water-vapour spray, injecting time is 3-5 minute, makes material expanded rapidly material discharged to outside the closed container below atmospheric pressure;
(3) add aspergillus oryzae when step (2) gained temperature of charge is down to 35 DEG C, mix thoroughly, at 32 DEG C, cultivate 24-26 hour, period turned over Qu Yici every 3-4 hour;
(4) added water by salt and be configured to the saline solution of 10-12%, then send in cylinder with step (3) gained mixing of materials, add sucrose ester and mix thoroughly, ferment at constant temperature 5-7 days at 40 DEG C, then moves to outdoor by gained material, after-ripening 3-5 days;
(5) celery is entered boiled water pot blanching discharging after 4-5 minute, send into baking oven, pulverize after drying, then with step (1), (4) gained mixing of materials, add alimentary acetic acid adjust ph to 4.8, then add leftover materials and mix thoroughly, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510529783.7A CN105029255A (en) | 2015-08-26 | 2015-08-26 | Fat-reducing soybean paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510529783.7A CN105029255A (en) | 2015-08-26 | 2015-08-26 | Fat-reducing soybean paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105029255A true CN105029255A (en) | 2015-11-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510529783.7A Pending CN105029255A (en) | 2015-08-26 | 2015-08-26 | Fat-reducing soybean paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105029255A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242435A (en) * | 2017-07-17 | 2017-10-13 | 王伟明 | A kind of method of disposal of roe deer and it is used remove raw meat fermentate |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431967A (en) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | Sea cucumber and shredded chicken soybean paste and preparation method thereof |
| CN104431971A (en) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | Health fungoid low-salt soybean sauce and preparation method thereof |
| CN104431965A (en) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | Soybean paste with Japanese apricot fruits and cowhells and preparation method of soybean paste with Japanese apricot fruits and cowhells |
-
2015
- 2015-08-26 CN CN201510529783.7A patent/CN105029255A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431967A (en) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | Sea cucumber and shredded chicken soybean paste and preparation method thereof |
| CN104431971A (en) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | Health fungoid low-salt soybean sauce and preparation method thereof |
| CN104431965A (en) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | Soybean paste with Japanese apricot fruits and cowhells and preparation method of soybean paste with Japanese apricot fruits and cowhells |
Non-Patent Citations (2)
| Title |
|---|
| 周秀琴: "无蒸煮大豆酿豆酱", 《江苏调味副食品》 * |
| 肖霄等: "抑制曲霉型豆酱产生白色结晶物的方法研究", 《中国调味品》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242435A (en) * | 2017-07-17 | 2017-10-13 | 王伟明 | A kind of method of disposal of roe deer and it is used remove raw meat fermentate |
| CN107242435B (en) * | 2017-07-17 | 2020-10-13 | 王伟明 | Roe deer meat processing method and fishy smell removing fermented product used in roe deer meat processing method |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151111 |