CN105455015A - Preparation method of lotus leaf flavored fermented soya beans - Google Patents
Preparation method of lotus leaf flavored fermented soya beans Download PDFInfo
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- CN105455015A CN105455015A CN201510912973.7A CN201510912973A CN105455015A CN 105455015 A CN105455015 A CN 105455015A CN 201510912973 A CN201510912973 A CN 201510912973A CN 105455015 A CN105455015 A CN 105455015A
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- lotus leaf
- soya bean
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- 244000068988 Glycine max Species 0.000 title claims abstract description 51
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 51
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 37
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 37
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 21
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 21
- 239000011265 semifinished product Substances 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 18
- 239000000047 product Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 238000004108 freeze drying Methods 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 238000004904 shortening Methods 0.000 claims description 17
- 241001107116 Castanospermum australe Species 0.000 claims description 11
- 235000021279 black bean Nutrition 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 9
- 239000003795 chemical substances by application Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 2
- 238000010411 cooking Methods 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 238000011031 large-scale manufacturing process Methods 0.000 abstract 1
- 229930014626 natural product Natural products 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 230000001580 bacterial effect Effects 0.000 description 6
- 244000061456 Solanum tuberosum Species 0.000 description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000005744 Bacillus subtilis subsp subtilis Nutrition 0.000 description 2
- 241000948854 Bacillus subtilis subsp. subtilis Species 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000037303 wrinkles Effects 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 101710196208 Fibrinolytic enzyme Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 201000006549 dyspepsia Diseases 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
- 239000008103 glucose Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000008400 supply water Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to the technical field of food, particularly to a preparation method of lotus leaf flavored fermented soya beans. The method comprises steps as follows: cooked soya beans are obtained through soaking, cooking and the like, then every 1 kg of the obtained cooked soya beans are inoculated with 10-15 mL of a Bacillus subtilis seed solution, the mixture is evenly mixed and then subjected to fermentation culture at the constant temperature of 30-55 DEG C for 6-10 days, and semi-finished products are obtained; lotus leaf powder is mixed with the semi-finished products, then edible salt is added for flavoring, the mixture is evenly mixed and then placed for 10-24 h in a sealed manner to be tasty, and then finished fermented soya bean products are obtained through freeze-drying and vacuum packaging. The fermented soya beans obtained with the method have the fragrance of lotus leaves as well as health-care functions of the lotus leaves, are low in salt and free of fresh-keeping agents and preservatives and are purely natural products, and besides, the method is simple in process and suitable for industrial large-scale production.
Description
Technical field
The present invention relates to food technology field, particularly a kind of preparation method of lotus leaf salted black bean.
Background technology
Fermented soya bean come from China, be a kind of take soybean as the traditional fermented food that raw material is made through fermentable.Fermented soya bean both can be used for culinary art, also can go with rice or bread for dish, and area is extensively eaten in the Zhejiang of China, Fujian, Sichuan, Hunan, Hubei and the north etc.According to the difference of koji microorganism used therefor, the fermented soya bean of China can be divided into mould bacterial type fermented soya bean and the large class of bacterial fermented douchi two.Mould bacterial type fermented soya bean have head mold type, aspergillus oryzae type and Mucor type fermented soya bean; Bacterial fermented douchi is then utilize bacillus subtilis (Bacillussubtilis) to ferment to cook soybean, produces the bean product of unique flavor by its protease.Bacterial fermented douchi not only has the effect of whetting appetite, relieving dyspepsia, and containing Fibrinolytic Enzyme in Douchi, has thrombus dissolving effect, and can improve digesting and assimilating of soybean nutritional element (as mineral matter, vitamin, isoflavones, amino acid, polypeptide etc.).
Summary of the invention
In view of this, in order to enrich fermented soya bean product, the object of the present invention is to provide a kind of preparation method of lotus leaf salted black bean product, the fermented soya bean obtained by the method have lotus leaf fragrant, also have the health-care efficacy of lotus leaf.
The present invention solves the problem by the following technical programs:
A preparation method for lotus leaf salted black bean, comprises the step of carrying out as follows:
(1) be soaked in water cleaned soya bean 12-24 hour, carries out boiling and make it well-done, be cooled to room temperature, obtain shortening soya bean after picking up drain well;
(2) in the shortening soya bean of step (1) gained, access bacillus subtilis seed liquor according to the ratio of 1kg shortening soya bean access 10-15mL bacillus subtilis seed liquor, cultivate in 30-55 DEG C of ferment at constant temperature after mixing and obtain semi-finished product in 6-10 days;
(3) get lotus leaf powder to add in the semi-finished product of step (2) gained, then add edible salt seasoning, after stirring sealing place 10-24 hour tasty, then freeze drying, vacuum packaging obtain fermented soya bean finished product; Described semi-finished product and lotus leaf powder weight ratio are 100:20-40.
Further, the preparation method of described a kind of lotus leaf salted black bean, in described step (2), according to the ratio inoculation of 1kg shortening soya bean access 12mL bacillus subtilis seed liquor.
Further, the preparation method of described a kind of lotus leaf salted black bean, in described step (3), described lotus leaf powder particle diameter is for being more than or equal to 200 orders.
Further, the preparation method of described a kind of lotus leaf salted black bean, in described step (3), described semi-finished product and lotus leaf powder weight ratio are 100:35.
beneficial effect of the present invention:
Preparation method of the present invention comprises: cleaned soya bean to be soaked in water 12-24 hour, to carry out boiling and make it well-done, be cooled to room temperature, obtain shortening soya bean after picking up drain well by (1); (2) in the shortening soya bean of step (1) gained, access bacillus subtilis seed liquor according to the ratio of 1kg shortening soya bean access 10-15mL bacillus subtilis seed liquor, cultivate in 30-55 DEG C of ferment at constant temperature after mixing and obtain semi-finished product in 6-10 days; (3) get lotus leaf powder to add in the semi-finished product of step (2) gained, then add edible salt seasoning, after stirring sealing place 10-24 hour tasty, then freeze drying, vacuum packaging obtain fermented soya bean finished product; Described semi-finished product and lotus leaf powder weight ratio are 100:20-40.The fermented soya bean that method of the present invention obtains have lotus leaf fragrant, also have the health-care efficacy of lotus leaf.The fermented soya bean less salt that method of the present invention obtains, without antistaling agent, anticorrisive agent, is all-natural product.Method technique of the present invention is simple, is suitable for industrial-scale production.
Detailed description of the invention
Further describe the present invention below in conjunction with specific embodiment, advantage and disadvantage of the present invention will be more clear along with description.But these embodiments are only exemplary, do not form any restriction to scope of the present invention.It will be understood by those skilled in the art that and can modify to the details of technical solution of the present invention and form or replace down without departing from the spirit and scope of the present invention, but these amendments and replacement all fall within the scope of protection of the present invention.
Material soya bean, salt, lotus leaf powder are purchased from market; Bacillus subtilis subspecies (Bacillussubtilissubsp.subtilis) DC8: Southwestern University of Chongqing City Foodstuffs Academy preservation.
the preparation of embodiment 1 potato fluid nutrient medium
Remove the potato ball 200g of skin, with 1L water boil 30min, filtered through gauze, cooling, add glucose 20g, and supply water to 1L, adjust ph is to 7.0-7.2.Packing 100mL/250mL triangular flask, 121 DEG C of sterilizing 20-40min are for subsequent use.
the preparation of embodiment 2 bacillus subtilis seed liquor
Bacillus subtilis strain is Bacillus subtilis subspecies (Bacillussubtilissubsp.subtilis) DC8, according to the ratio of every 100ml potato fluid nutrient medium access 1-2 ring bacillus subtilis, the bacterial classification preserved is accessed in potato fluid nutrient medium, cultivate in 37 ± 2 DEG C of shaking tables and namely obtain bacillus subtilis seed liquor in 16 hours, for subsequent use.
the preparation of embodiment 3 fermented soya bean
Carry out as follows:
(1) take 50 jin of full grains, without small holes caused by worms and the soya bean that goes mouldy, soak 20 hours with (25 DEG C) under 200 jin of hydroecium temperature, to soya bean beans surface without wrinkle, and can with finger be pressed into 2 lobes be appropriateness, carry out boiling after picking up drain well and make it well-done, be cooled to room temperature, obtain shortening soya bean;
(2) in the shortening soya bean of step (1) gained, access bacillus subtilis seed liquor according to the ratio of 1kg shortening soya bean access 12mL bacillus subtilis seed liquor, cultivate in 40 DEG C of ferment at constant temperature after mixing and obtain semi-finished product in 6-10 days;
(3) get lotus leaf powder to add in the semi-finished product of step (2) gained, then add edible salt seasoning, seal placement 16 hours after stirring tasty, then freeze drying, vacuum packaging obtain fermented soya bean finished product; Described semi-finished product and lotus leaf powder weight ratio are 100:25, and described lotus leaf powder particle diameter is 200 orders.
the preparation of embodiment 4 fermented soya bean
Carry out as follows:
(1) take 100 jin of full grains, without small holes caused by worms and the soya bean that goes mouldy, soak 16 hours with under 300 jin of water normal temperature, to soya bean beans surface without wrinkle, and can with finger be pressed into 2 lobes be appropriateness, carry out boiling after picking up drain well and make it well-done, be cooled to room temperature, obtain shortening soya bean;
(2) in the shortening soya bean of step (1) gained, access bacillus subtilis seed liquor according to the ratio of 1kg shortening soya bean access 15mL bacillus subtilis seed liquor, cultivate in about 50 DEG C ferment at constant temperature after mixing and obtain semi-finished product in 6-10 days;
(3) get lotus leaf powder to add in the semi-finished product of step (2) gained, then add edible salt seasoning, after stirring sealing place 10-24 hour tasty, then freeze drying, vacuum packaging obtain fermented soya bean finished product; Described semi-finished product and lotus leaf powder weight ratio are 100:35; Described lotus leaf powder particle diameter is 400 orders.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (4)
1. a preparation method for lotus leaf salted black bean, is characterized in that, comprises the step of carrying out as follows:
(1) be soaked in water cleaned soya bean 12-24 hour, carries out boiling and make it well-done, be cooled to room temperature, obtain shortening soya bean after picking up drain well;
(2) in the shortening soya bean of step (1) gained, access bacillus subtilis seed liquor according to the ratio of 1kg shortening soya bean access 10-15mL bacillus subtilis seed liquor, cultivate in 30-55 DEG C of ferment at constant temperature after mixing and obtain semi-finished product in 6-10 days;
(3) get lotus leaf powder to add in the semi-finished product of step (2) gained, then add edible salt seasoning, after stirring sealing place 10-24 hour tasty, then freeze drying, vacuum packaging obtain fermented soya bean finished product; Described semi-finished product and lotus leaf powder weight ratio are 100:20-40.
2. the preparation method of a kind of lotus leaf salted black bean according to claim 1, is characterized in that, in described step (2), according to the ratio inoculation of 1kg shortening soya bean access 12mL bacillus subtilis seed liquor.
3. the preparation method of a kind of lotus leaf salted black bean according to claim 1, is characterized in that, in described step (3), described lotus leaf powder particle diameter is for being more than or equal to 200 orders.
4. the preparation method of a kind of lotus leaf salted black bean according to claim 1, is characterized in that, in described step (3), described semi-finished product and lotus leaf powder weight ratio are 100:35.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510912973.7A CN105455015A (en) | 2015-12-11 | 2015-12-11 | Preparation method of lotus leaf flavored fermented soya beans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510912973.7A CN105455015A (en) | 2015-12-11 | 2015-12-11 | Preparation method of lotus leaf flavored fermented soya beans |
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| Publication Number | Publication Date |
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| CN105455015A true CN105455015A (en) | 2016-04-06 |
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| CN201510912973.7A Pending CN105455015A (en) | 2015-12-11 | 2015-12-11 | Preparation method of lotus leaf flavored fermented soya beans |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918870A (en) * | 2016-04-25 | 2016-09-07 | 四川天地源味业有限公司 | Rose fermented black beans and making method thereof |
| CN113693109A (en) * | 2021-08-16 | 2021-11-26 | 黑龙江省祖研大健康产业有限责任公司 | Corn cookie biscuits and preparation method thereof |
-
2015
- 2015-12-11 CN CN201510912973.7A patent/CN105455015A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918870A (en) * | 2016-04-25 | 2016-09-07 | 四川天地源味业有限公司 | Rose fermented black beans and making method thereof |
| CN113693109A (en) * | 2021-08-16 | 2021-11-26 | 黑龙江省祖研大健康产业有限责任公司 | Corn cookie biscuits and preparation method thereof |
| CN113693109B (en) * | 2021-08-16 | 2023-12-01 | 黑龙江省祖研大健康产业有限责任公司 | Corn cookie biscuit and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160406 |