CN105309883A - Black soya bean fermented nutritional food and preparation method thereof - Google Patents

Abstract

The invention discloses a black soya bean fermented nutritional food and a preparation method thereof. The nutritional food is mainly prepared by fermenting the following components including, by weight, 90-110 parts of black soya beans, 0.8-1.2 parts of sesame, 1.5-2.5 parts of starch and 0.1-0.2 parts of powder of rhizopus spores. The black soya bean fermented nutritional food is rich in nutrition and is good in mouth feel, is easy to absorb and digest in human body, and not only allows instant eating but also is suitable for various cooking methods.

Description

A kind of black soya bean fermented nutrient food and preparation method thereof

Technical field

The present invention relates to food, specifically a kind of black soya bean fermented nutrient food and preparation method thereof.

Background technology

Black soya bean contains the amino acid of rich in protein and needed by human, the several mineral materials also having abundant human body to need and vitamin, dietary fiber, but without fermentation, nutritional labeling unconverted, human body not easily absorbs.

Summary of the invention

The object of this invention is to provide a kind of nutritious, mouthfeel is good, is applicable to black soya bean fermented nutrient food of various cooking method and preparation method thereof.

Realizing technical scheme of the present invention is:

A kind of black soya bean fermented nutrient food makes through fermentation by following raw material and weight thereof:

Black soya bean 90-110

Sesame 0.8-1.2

Starch 1.5-2.5

Head mold conidia powder 0.1-0.2.

A preparation method for black soya bean fermented nutrient food, specifically comprises the steps:

(1) soak black soya bean: first cleaned by black soya bean, the water yield adding 3 times is soaked;

(2) first time boils black soya bean: boiled by the black soya bean soaked;

(3) the black soya bean soaking fermentation 12-15 hour again will boiled for the first time;

(4) second time boils black soya bean sterilization;

(5) black soya bean that sterilization is good is cooled rapidly, after cooling, admix starch, sesame and head mold conidia powder;

(6) pack sealing, punching;

(7) under the temperature conditions of 28-32 DEG C, spontaneous fermentation 30-40 hour.

Advantage of the present invention:

(1) the black soya bean fermented food made is nutritious, mouthfeel good, and human body is easy to digest and assimilate, and has high protein, characteristic low in calories, protein content is up to more than 45%, the content of its protein is equivalent to 2 times of meat (pork, chicken), is 3 times of egg, 12 times of milk especially;

(2) after the fermentation of head mold conidia powder, the intermediate product of proteolysis is defined---polypeptide, has activity, and is easy to digest and assimilate, and physiological function effect is also higher, can promote energetic supersession, reduce cholesterol and anti-oxidant;

(3) crude fat is contained in every 100 grams of black soya bean after fermentation up to more than 12 grams.Detect and find wherein containing at least 19 kinds of aliphatic acid, and unsaturated fatty acid content is unexpectedly up to 80%, wherein linoleic acid content just account for about 55.08%.Linoleic acid is as the one of unrighted acid, necessary aliphatic acid very important in human body, to cholesterol metabolic, there is vital regulating action, only have when cholesterol and linoleic acid in conjunction with time could transport in vivo and carry out eubolism, therefore, linoleic acid has again the good reputation of " blood vessel street cleaner ".

(5) black soya bean after fermentation is rich in multivitamin, especially vitamin E in every hectogram black soya bean containing up to 17.36 micrograms.Vitamin E is a kind of liposoluble vitamin, be one of topmost antioxidant, plays the effect of important anti-oxidation protection body cell from the murder by poisoning of free radical.

(6) albumen of black soya bean and cellulose can reduce blood sugar, can prevent the diabetes patient of diabetes complicated heart and brain ephrosis, type-II diabetes people, animal protein allergy.

Detailed description of the invention

A preparation method for black soya bean fermented nutrient food, is:

(1) soak black soya bean: first take 100 jin of black soya beans, clean, the water yield adding 3 times soaks 10 hours, and in immersion process, available finger pinches out black soya bean, observes black soya bean center and whether sucks moisture completely;

(2) soaked black soya bean big fire is boiled 35 minutes, pull out, drain away the water;

(3) clear water soaking fermentation 13 hours are used again;

(4) by completely peeling after black soya bean again boil 30 minutes, sterilization with big fire, pull out, drain away the water;

(5) black soya bean good for sterilization is cooled to less than 35 DEG C rapidly, then mixes thoroughly with 2.5 jin of starch from sweet potato, 1 jin of sesame and 0.15 jin of head mold conidia powder;

(6) seal in loading bag, pack amount is 4/5 of bag volume, to ferment, and every 1.5 centimetres on bag face, pricks an aperture with pin or toothpick;

(7) leave standstill, under the temperature conditions of 30 DEG C, allow its spontaneous fermentation 35 hours, ferment afterwards.

In the present embodiment, head mold conidia powder used adopts the Raprima bacterial classification of Indonesia's import, is prior art.

Obtained black soya bean fermented food after testing, bottom surface and topsheet surface are all covered by mycelia, and mycelia is pure white, non-variegation, without heterochromatic, bean cotyledon and mycelia closely form bulk, without loose shape, and close structure, fermentation completely, there is distinctive fragrance, not only can instant bagged, be applicable to again various cooking method and eat.

Claims (2)

1. a black soya bean fermented nutrient food, is characterized in that: make through fermentation by comprising the following raw material counted by weight ratio:

Black soya bean 90-110

Sesame 0.8-1.2

Starch 1.5-2.5

Head mold conidia powder 0.1-0.2.

2. the preparation method of black soya bean fermented nutrient food according to claim 1, is characterized in that: comprise the steps:

(1) soak black soya bean: first cleaned by black soya bean, the water yield adding 3 times is soaked;

(2) first time boils black soya bean: boiled by the black soya bean soaked;

(3) the black soya bean soaking fermentation 12-15 hour again will boiled for the first time;

(4) second time boils black soya bean sterilization;

(5) black soya bean that sterilization is good is cooled rapidly, after cooling, admix starch, sesame and head mold conidia powder;

(6) pack sealing, punching;

(7) under the temperature conditions of 28-32 DEG C, spontaneous fermentation 30-40 hour.