CN106937666A - A kind of fermented soya bean soda cracker and its processing method - Google Patents
A kind of fermented soya bean soda cracker and its processing method Download PDFInfo
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- CN106937666A CN106937666A CN201710343006.2A CN201710343006A CN106937666A CN 106937666 A CN106937666 A CN 106937666A CN 201710343006 A CN201710343006 A CN 201710343006A CN 106937666 A CN106937666 A CN 106937666A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/368—Fermentation by-products, e.g. grapes, hops
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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Abstract
The present invention relates to a kind of fermented soya bean soda cracker and its processing method, belong to food processing field.The processing method includes：Fermented soya bean mill into fermented soya bean powder, is mixed with flour, soda ash, yeast, water and dispensing, dough is made, through rolling, lamination and baking, fermented soya bean soda cracker is obtained.Above-mentioned fermented soya bean are obtained through following steps：Bean material is soaked with soak, then boiling, inoculation fermentation strain obtains beans song in the bean material after boiling, first time fermentation, and second of fermentation, obtains fermented soya bean after beans song is mixed with auxiliary material.Soak includes the mixed liquor of water and honey；Dispensing includes the first edible oil, sugar, cheese's powder and nut；Auxiliary material includes salt, monosodium glutamate, Radix Glycyrrhizae, kudzu-vine root powder, Kiwi berry and Rosa roxburghii.The processing method is simple, easy to operate, easily controls, and large-scale production can be achieved.Above-mentioned fermented soya bean soda cracker unique flavor, gives off a strong fragrance, and nutritious, storage time is longer.
Description
Technical field
The present invention relates to food processing field, and more particularly to a kind of fermented soya bean soda cracker and its processing method.
Background technology
Soda cracker be oleosacchara consumption it is few, using yeast-leavened product.Such products taste is loose, with fermented product
Distinctive fragrance, it is easy to digest and assimilate.But presently commercially available soda cracker species is less, and taste is more single, it is impossible to meet
Pursuit of the modern to novel taste.
Existing more than the 2000 years history of China's fermented soya bean production, is now produced with provinces and cities such as Chongqing, Sichuan, Hunan, Jiangsu, Guangdong
It is more.Fermented soya bean are that the species of fermented soya bean is more using black soya bean or soya bean as primary raw material, can be divided into black curded beans and soya bean by processing raw material
Fermented soya beans, salted or other wise, can be divided into salty fermented soya bean and Fermented Soybean to taste.According to the difference using microbe sort and technique, fermented soya bean product have fermented soya bean,
Dry fermented soya bean, natto.Existing more than the 300 years history of Mucor type fermented soya bean by representative of Yongchuan fermented soya bean, element is with fresh fragrant Hui Tian, moistization
Slag, muddy black grain dissipate, glossy shinny characteristic has won fame both at home and abroad, and paste flavor is strong to enjoy high reputation in the whole nation and south east asia.
The nutritive value of fermented soya bean is higher：First, containing very high beans kinases in fermented soya bean, beans kinases has the work of thrombus
With；Second, containing various nutrients in fermented soya bean, gastrointestinal bacterial flora can be improved, fermented soya bean are often eaten and may also help in digestion, prevention disease
Disease, anti-aging, strengthen it is mental, reduce blood pressure, dispelling fatigue, mitigate ailing, pre- anti-cancer and improve liver detoxification function；Its
Three, fermented soya bean can be with antidote poison and food poison etc..
The content of the invention
It is an object of the invention to provide a kind of processing method of fermented soya bean soda cracker, this processing method is simple, easy to operate,
Easily control, large-scale production can be achieved.
Another object of the present invention is to provide a kind of fermented soya bean soda cracker, its by above-mentioned fermented soya bean soda cracker processing side
Method is processed and obtained.The fermented soya bean soda cracker unique flavor, gives off a strong fragrance, nutritious, storage time is longer.
The present invention is solved its technical problem and realized using following technical scheme：
The present invention proposes a kind of processing method of fermented soya bean soda cracker, comprises the following steps：
Fermented soya bean mill into fermented soya bean powder, fermented soya bean powder and flour, soda ash, yeast, water and dispensing are compared into 1-2 with weight：15-
20：0.8-1.2：1-2：7-9：0.8-1.4 is mixed, and dough is made, fermented, rolling, lamination and baking obtain fermented soya bean soda cake
It is dry.
Above-mentioned fermented soya bean are obtained through following steps：With soak immersion bean material, then boiling, inoculation fermentation strain is in steaming
Bean material after boiling, for the first time fermentation obtains beans song, and beans song is compared into 1 with weight with auxiliary material：Second of hair after 0.5-1.2 mixing
Ferment, obtains fermented soya bean.
Soak includes the mixed liquor of water and honey；Dispensing includes the first edible oil, sugar, cheese's powder and nut；Accessory package
Include the salt of 2-3 parts by weight, the monosodium glutamate of 1-1.3 parts by weight, the Radix Glycyrrhizae of 0.6-0.8 parts by weight, the kudzu-vine root powder of 0.5-0.8 parts by weight,
The Kiwi berry of 1-1.5 parts by weight and the Rosa roxburghii of 1-1.3 parts by weight.
The present invention also proposes a kind of fermented soya bean soda cracker as obtained by processing above-mentioned processing method, and the fermented soya bean soda cracker is not
Only can more commercially available common soda cracker extension storage time, but also impart the new taste of soda cracker.
The beneficial effect of fermented soya bean soda cracker and its processing method in present pre-ferred embodiments is：Fermented soya bean are milled into
Fermented soya bean powder is mixed with flour, soda ash and yeast etc. again, and the soda cracker after processing can be made to have more fine and smooth mouthfeel, it is to avoid
Make biscuit coarse because fermented soya bean powder footpath is excessive, mouthfeel is not good.Fermented soya bean contain salt and with certain saline taste, in fermented soya bean soda cake
In dry process, extra salt can be no longer added, and make biscuit that there is the longer shelf life.
With the mixed liquor of honey and water as the soak of fermented soya bean, the astringent taste that bean material has on the one hand can be alleviated；
On the other hand there is stronger antisepsis, there is stronger suppression to gram-positive bacterias such as streptococcus, staphylococcus, diphtheria
Effect, the putrid and deteriorated probability of reduction bean material；The third aspect, honey also contain a variety of enzymes, for example invertase, amylase,
Phosphatase and glucose oxidase etc., are conducive to the subsequent fermentations of bean material.
Kiwi berry and Rosa roxburghii in auxiliary material contain more vitamin C and vitamin E, can block N- in fermented soya bean process
The generation of nitroso compound, not only effectively reduces the content of nitrite of fermented soya bean, also enriches fermented soya bean and fermented soya bean soda cake
Dry mouthfeel.Kiwi berry, Rosa roxburghii and kudzu-vine root powder are coordinated, the flavone compound with bitter taste contained by kudzu-vine root powder can be avoided to make
Into the not good situation of fermented soya bean soda cracker taste.
Therefore, the fermented soya bean soda cracker unique flavor in the present embodiment, nutritious, easy to carry, storage time is longer,
Energy and the nutrition of needed by human body can be supplemented in a short time.In addition, the processing method of the fermented soya bean soda cracker is simple, easily grasp
Make, easily control, large-scale production can be achieved.
Embodiment
, below will be in the embodiment of the present invention to make the purpose, technical scheme and advantage of the embodiment of the present invention clearer
Technical scheme be clearly and completely described.Unreceipted actual conditions person, builds according to normal condition or manufacturer in embodiment
The condition of view is carried out.Agents useful for same or the unreceipted production firm person of instrument, are the conventional production that can be obtained by commercially available purchase
Product.
The fermented soya bean soda cracker and its processing method of the embodiment of the present invention are specifically described below.
Fermented soya bean soda cracker provided in an embodiment of the present invention is to mix fermented soya bean with flour, soda ash, yeast, water and dispensing
Dough is made after conjunction, then again fermented, rolling, lamination and baking and obtain.Because fermented soya bean contain salt and with certain saline taste, therefore
In biscuit process, extra salt can be no longer added, and it can be maintained with the longer shelf life.For enable fermented soya bean with
Flour and dispensing are sufficiently mixed, and fermented soya bean are preferably milled into fermented soya bean powder by uniform play in the unique beany flavour of fermented soya bean, the present embodiment,
Then mixed again with flour and dispensing.Optionally, the particle diameter of the fermented soya bean powder after milling for example can be 100-300 μm, should
Fermented soya bean powder under scope particle diameter can make the soda cracker after processing have more fine and smooth mouthfeel, it is to avoid because fermented soya bean powder footpath is excessive
And making biscuit coarse, mouthfeel is not good.
It is preferred that above-mentioned fermented soya bean powder, flour, soda ash, yeast, water and dispensing for example can be by weight 1-2：15-
20：0.8-1.2：1-2：7-9：0.8-1.4 is mixed, and the proportioning can not only balance the difference that fermented soya bean powder has with dispensing in dough
Local flavor and characteristic, and dough chewiness can also be made stronger.Wherein, dispensing may include the first edible oil, sugar, cheese's powder and nut,
On the one hand the first edible oil added can be beneficial to the shortening of dough, and on the other hand sugar, cheese's powder and nut can improve soda cake again
Nutriment in dry, the species and content of such as vitamin and protein.Optionally, above-mentioned first edible oil, sugar, sesame
The part by weight of scholar's powder and nut such as can be 2-4：2-3：0.5-0.7：3-4.
, can be by the face after fermentation for the ease of the lamination in later stage because the dough after fermentation is larger and has certain stomata
Group carries out rolling.Optionally, the lamination in the present embodiment can for example be carried out in lamination machine, and by the dough after rolling
8-13 layers are overlapped into, can for example be controlled per thickness degree in the range of 0.05-0.1mm.With above-mentioned overlapping 8-13 layers per thickness degree
Biscuit obtained by post-processing, its thickness relatively be adapted to consumer eat, and can improve feed the soda cracker after it is intraoral
Plumpness.
In order to avoid disposable baking causes biscuit baking effect not good, the baking in the present embodiment can for example include two
Secondary baking, namely first time baking and second of baking.Wherein, first time baking for example can be under conditions of 140-150 DEG C
20-25min is toasted, so that most of region baking of thing to be baked is more ripe, while also can preferably avoid cooked-on or roasting hard
Phenomenon.
Optionally, second of baking can be that the baked goods after first time baking are cooled to after 20 DEG C -40 DEG C, then
15-20min is toasted under conditions of 100-110 DEG C.Cooking process includes cooling stage twice, and its object is to avoid through two
The higher cooking process of individual temperature, soda cracker quality is excessively thin and brittle, the phenomenon of fragmentation occurs.Further, it is increase soda
The fragrance of biscuit and avoid biscuit top layer in second of cooking process from being charred, can be applied in the present embodiment on baked goods surface
The part by weight of the edible oil of brush second, the second edible oil and the first edible oil such as can be 1：Processed under 1-1.2, this ratio
Soda cracker is glossy glossy, aromatic flavour and fat content is relatively low.
Above-mentioned fermented soya bean are using beans as raw material, optionally, and bean material can for example include in black soya bean and soya bean
It is at least one.Black soya bean and soya bean are containing abundant protein, unrighted acid, calcium and B family vitamin.Wherein, black soya bean
Compared with soya bean, containing abundant black soya bean saponin(e and studies on black soybean pigment, with obvious antioxidation；And soya bean is black soya bean, containing compared with
Many carrotene, is conducive to improving yctalopia and pachylosis.Individually with fermented soya bean taste and face obtained by black soya bean or soya bean processing
Color is more unified, without other miscellaneous tastes.Fermented soya bean obtained by black soya bean processing are dark brown, and fermented soya bean obtained by soya bean processing are yellowish-brown
Color.With fermented soya bean taste more diversification obtained by soya bean and black soya bean hybrid process, nutrition is also more enriched.What deserves to be explained is,
Bean material in the present embodiment is not limited to soya bean and black soya bean, and can also include broad bean and pea etc. arbitrarily can be by the present embodiment
In to fermented bacterium ferment beans.
Before processing, bean material can be selected, to improve fermented soya bean quality.Optionally, it can such as select
Fully ripe, full grains are uniform, thin skin meat is more, it is rotten to be gone rotten without worm-eaten, nothing, and the soya bean with certain freshness or black soya bean
Class.After selecting, above-mentioned bean material capable of washing, to remove the impurity such as the subsidiary dust in its surface and grit.
Above-mentioned bean material is soaked with soak, its purpose one is bean material is absorbed moisture, in order to subsequently add
Appropriate denaturation is rapidly reached during work；Two be the starch contained by bean material is easy to required for gelatinization, dissolution fermented bacterium
Nutritional ingredient；Three are supplied with the moisture needed for fermented bacterium growth.Because soak time is too short, the koji-making in processing later stage can be extended
Time, and the fermented soya bean quality processed can be caused harder；Long soaking time can make bean material water suction excessively cause cell again
Burst, lose integrality.Therefore, optionally, bean material can for example soak under conditions of 30-40 DEG C in the present embodiment
30-40min, make bean material soak after with the volume ratio before immersion be 1.15-1.3：1.30-40 DEG C of selection is soaking temperature
Reason is：This temperature is more gentle, and the cell membrane of bean material can be promoted to expand, so as to penetrate into thin to its beneficial to soak
Intracellular.To avoid wasting soak, the ratio of above-mentioned soak and bean material for example can be 250-300mL：100-200g,
To ensure that bean material under the precursor of 1.15-1.3 times of volumetric expansion, can also can to greatest extent reduce soak by absorbing water
Usage amount.
Certain astringent taste and fishy smell because containing the material such as phytic acid, tannin and flavonoids, being made it have in bean material.To change
The mouthfeel of kind bean material, the soak of the present embodiment can for example include the mixed liquor of water and honey.Wherein, honey is main
Composition is fructose and glucose, can alleviate the astringent taste that bean material has, and its suitable most of crowd to a certain extent
It is edible.In addition, honey has stronger antisepsis, have to gram-positive bacterias such as streptococcus, staphylococcus, diphtheria stronger
Inhibitory action, as one of soak composition, the putrid and deteriorated probability of bean material can also be reduced.Furthermore, honey
Collect and also contain a variety of enzymes, such as invertase, amylase, phosphatase and glucose oxidase, be conducive to after bean material
Continuous fermentation process.But what deserves to be explained is, the unsuitable overrich of contained honey density in soak, to avoid beans in immersion process
There is the phenomenon of cell dehydration in raw material.
Then, the bean material after boiling immersion.Its object is to destroy the inner molecular structure of bean material, make albumen
Matter is moderately denatured, it is easy to is hydrolyzed, and can also be played sterilization functions simultaneously.
Optionally, digestion process can for example mix the bean material after immersion and papain in the present embodiment
Heated for the first time after conjunction.Wherein, the soybean protein hydrolysis in bean material can be polypeptide or amino acid by papain, and can
Alleviate the beany flavor that bean material has by forming dl-methionine.Because the optimum temperature of papain is 50-60 DEG C,
Therefore being heated for the first time in the present embodiment can for example be carried out under conditions of 50-55 DEG C, the heat time for example can be controlled in 30-
40min.Optionally, the bean material after immersion for example can compare 80-120 with papain with weight：0.5-1 is mixed
Close, the mixed proportion can coordinate above-mentioned first time heating condition, enable the abundant enzyme of material that beany flavor is produced in bean material
Solution.
In addition, in actual digestion process, can also be using spies such as alcohol dehydrogenase, aldehyde dehydrogenases except above-mentioned papain
The higher protease of the opposite sex.Such protease optionally act on the alcohols such as hexanol, amylalcohol and enanthol and glyoxal, oneself
The aldehydes substrate such as aldehyde, and these micromolecular compounds that can produce beany flavor are transformed into corresponding acid, to remove beany flavor.And
And, the selectivity of above-mentioned enzyme is relatively strong, the other nutritional ingredients that can not be destroyed in bean material in digestion process.
Because of first time, the purpose of heating is mainly removal beany flavor, thus the present embodiment first time is heated after material for example
80-150min can be heated for the second time under conditions of 80-100 DEG C.On the one hand above-mentioned second of heating condition can make bean material
Molecular structure change, in favor of later stage fermentation, on the other hand can also play sterilization functions to part harmful bacteria or miscellaneous bacteria.
Then, inoculation fermentation strain ferments for the first time in the bean material after boiling, obtains beans bent.Optionally, on
Aspergillus oryzae can for example be included by stating fermented bacterium, can also include aspergillus niger, solution aconitic acid aspergillus and the Aspergillus terreus in aspergillus,
Bread mold, rhizopus chinensis and Rhizopus oryzae in Mucor racemosus in mucor, up to Mucor and Zygosaccharomyces rouxii, and rhizopus.Its
In, aspergillus oryzae, which can produce stronger acid protease, is used for decomposing protein；Also, aspergillus can also produce pectase and glucose
Oxidizing ferment, it may have remove the effect of bitter taste.Mucor racemosus, up to Mucor and Zygosaccharomyces rouxii can produce protease, be fermented with it
Bean material decomposable asymmetric choice net bean protein is to produce delicate flavour.Bread mold, rhizopus chinensis and Rhizopus oryzae have stronger saccharifying enzymic activity,
The starch in bean material can be made to be decomposed into sugar, make fermented soya bean that there is certain sweet taste.Hold, by being used in mixed way in fermentation process
Above-mentioned strain, can effectively improve the protein content of fermented soya bean.
It is preferred that first time fermentation in the present embodiment for example can by the bean material after boiling and above-mentioned fermented bacterium with
Weight compares 1：0.08-0.2 mixes at least 38h, obtains beans bent.The bent purpose of beans processed is the effect for making the beans that is cooked in aspergillus oryzae
It is lower to produce corresponding enzyme system, and produce in subsequent fermentations the metabolite compared with horn of plenty so that fermented soya bean have it is delicious
Flavour and peculiar flavour.And above-mentioned first time fermentation condition can make enzyme system species contained in beans song compared with horn of plenty, the content of enzyme
Also it is more sufficient.Optionally, first the bean material after boiling can be flattened, its cross-sectional area is become big, thickness is thinning, so
Contacted again with fermented bacterium afterwards, it is possible to increase the contact area of bean material and fermented bacterium, make fermented bacterium be more easy to enter beans
Raw cell, so as to fermentation beneficial to abundant fermented bacterium and improve koji-making effect.But what deserves to be explained is, above-mentioned pressure
In flat operation, fermented soya bean should not be crushed, to keep the integrality of bean material.
Further, to make fermented bacterium have higher vigor, the beans flattened after every gram of boiling in the present embodiment is former
The quantity of the spore of the fermented bacterium mixed in material for example can be 2 × 106-4×106It is individual.
Optionally, for example may include to turn over song at least twice in the first time fermentation process of the present embodiment, it is adjacent twice
The time interval for turning over song is for example not less than 4h.It is preferred that first time fermentation process for example can be turned over song twice altogether, for the first time
Turn over bent when the 20h of first time fermentation, turn over bent in the 28h of first time fermentation for the second time.According to tools such as the bent amounts of beans
Body situation, turns over bent sustainable 1-2min for the first time, and bent sustainable 3-4min is turned over for the second time.Wherein, the purpose master that song is turned over for the first time
If for loose zymogenic, increasing the space between zymogenic, resistance is reduced, first time fermentation temperature is adjusted, it is to avoid fermentation temperature liter
It is high and cause burning bent or living contaminants.The purpose for turning over song for the second time is mainly raising beans Qu Zhiliang, above-mentioned to turn over the bent time for the second time
Selection can avoid turning over song and be suppressed the spore of germination too early, and turn over bent makes the rise of zymogenic temperature cause bacterium dirt too late
Dye burns bent.
Then, second of fermentation, obtains fermented soya bean after beans song is mixed with auxiliary material.Wherein, beans are bent for example can be with auxiliary material
Weight compares 1：0.5-1.2 is mixed, and is then fermented 5-10 days under conditions of 37-45 DEG C.Second of fermentation can further utilize beans
Protein in curved proteases for decomposing bean material produced by during, forms the things such as a certain amount of amino acid, carbohydrate
Matter, assigns fermented soya bean good local flavor.And auxiliary material is added in second of fermentation process, can be from different taste and local flavor to beans
Fermented soya beans, salted or other wise is improved.
Optionally, auxiliary material can for example include salt, the monosodium glutamate of 1-1.3 parts by weight, the 0.6-0.8 weight of 2-3 parts by weight
Measure the Rosa roxburghii of the Radix Glycyrrhizae, the kudzu-vine root powder of 0.5-0.8 parts by weight, the Kiwi berry of 1-1.5 parts by weight and 1-1.3 parts by weight of part.
Wherein, Kiwi berry contains abundant vitamin C, fructose, grape acid, malic acid and citric acid, as auxiliary material
One of composition can supplement a variety of nutriments in soda cracker.Secondly, Kiwi berry also contains actinidine, can play certain
Calm, antihypertensive effect, and can also suppress growth of microorganism to a certain extent, extend the shelf life of fermented soya bean.Again, macaque
Soluble dietary fiber contained by peach is more, and oxidation resistance is high, can not only play heat-clearing and fire-reducing, the effect of moistening dryness for relaxing bowels,
Avoid because soda cracker more drying causes into outside trencherman's constipation, moreover it is possible to improve the immunocompetence of body to a certain extent.
Rosa roxburghii is in addition to containing abundant vitamin B, vitamin C and citric acid, and its superoxide dismutase being rich in can
Certain anti-ageing protective effect on cancer risk is played to entering trencherman, in addition, its juice can also block N- nitroso compounds to be synthesized in human body.
Therefore as one of adjunct ingredient, can not only improve the nutritive value of soda cracker, moreover it is possible to reduce fermented soya bean and fermented soya bean soda cake
The content of dry nitrite.
Kudzu-vine root powder contains a large amount of flavone compounds, such as Puerarin, daizeol glycosides and peanut element.As auxiliary material
One of be used to process fermented soya bean, can make the fermented soya bean that process that there is the effects such as certain clearing heat and detoxicating, stimulating appetite and enriching yin removing toxic substances.
Because the flavone compound contained by it has certain bitter taste, it is mixed with Kiwi berry, can be by containing in Kiwi berry and Rosa roxburghii
There are the materials such as citric acid and malic acid that bitter taste is adjusted, so as to preferably avoid soda cracker taste not good.
Because can add a large amount of salt in current most of fermented soya bean or soda cracker process, to extend its quality guarantee period.
But salt addition is excessive, the feelings that the content of the nitrite formed in fermented soya bean in process or soda cracker can be caused to increase
Condition, is unfavorable for health.By adding Kiwi berry and Rosa roxburghii containing abundant vitamin C and vitamin E in the present embodiment, make
Nitroso compound is aoxidized under conditions of vitamin C and vitamin E are present, and blocks the generation of N- nitroso compounds, so that
Reduce the content of soda cracker finished product nitrite.
The feature and performance to the present invention are described in further detail with reference to embodiments.
Embodiment 1
Select no worm-eaten, nothing and go rotten rotten black soya bean as raw material, after cleaning, with the mixed liquor of water and honey with 250mL：
100g soaks 40min under conditions of 30 DEG C, make black soya bean soak after with the volume ratio before immersion be 1.15：1.
Compare 80 with weight：0.5 mixes the black soya bean after immersion with papain, and adds for the first time under conditions of 50 DEG C
Hot 40min, then heats 150min for the second time under conditions of 80 DEG C.
Black soya bean after second is heated is flattened, and then compares 1 with aspergillus oryzae with weight：0.08 mixing is simultaneously fermented for the first time,
The spore quantity of the aspergillus oryzae mixed in the black soya bean of every gram of flattening is 2 × 106It is individual.Start for the first time during the 20h of fermentation for the first time
Song is turned over, continues 1min, then starts to turn over song for the second time when the 28h of first time fermentation, continues 3min, until fermenting for the first time
38h, obtains beans bent.
Beans song is compared 1 with auxiliary material with weight：0.5 mixing, and second of fermentation 10 days under conditions of 37 DEG C, obtain beans
Fermented soya beans, salted or other wise.Auxiliary material includes 2g salt, 1g monosodium glutamates, 0.6g Radix Glycyrrhizae, 0.5g kudzu-vine root powder, 1g Kiwi berry and 1g Rosa roxburghii.
Above-mentioned fermented soya bean are milled into the fermented soya bean powder that particle diameter is 100 μm, then with flour, soda ash, yeast, water and dispensing
Compare 1 with weight：15：0.8：1：7：Dough is made after 0.8 mixing, wherein, it is 2 that dispensing, which includes weight ratio,：2：0.5：3 the first food
With oil, sugar, cheese's powder and nut.After dough fermentation, rolling, 8 layers are overlapped into lamination machine, is 0.1mm per thickness degree, so
The first time baking 25min under conditions of 140 DEG C, is cooled to after 20 DEG C, in the baking thing external coating after first time baking
The weight ratio of second edible oil, the second edible oil and the first edible oil is 1：1, it is then roasting for the second time under conditions of 100 DEG C
20min processed, obtains fermented soya bean soda cracker.
Embodiment 2
Select no worm-eaten, nothing and go rotten rotten soya bean as raw material, after cleaning, with the mixed liquor of water and honey with 300mL：
200g soaks 30min under conditions of 40 DEG C, make after soybean soaking with the volume ratio before immersion be 1.3：1.
Compare 120 with weight：1 mixes the soya bean after immersion with papain, and adds for the first time under conditions of 55 DEG C
Hot 30min, then heats 80min for the second time under conditions of 100 DEG C.
Soya bean after second is heated is flattened, and then the mixed bacteria with aspergillus oryzae, Mucor racemosus and bread mold is with weight
Amount compares 1：0.2 mixing is simultaneously fermented for the first time, and the spore quantity of the mixed bacteria mixed in the soya bean of every gram of flattening is 4 × 106It is individual.
Start to turn over song for the first time during the 22h of fermentation for the first time, continue 2min, then start to turn over for the second time when the 30h of first time fermentation
Song, continues 4min, until fermentation 38h for the first time, obtains beans bent.
Beans song is compared 1 with auxiliary material with weight：1.2 mixing, and second of fermentation 5 days under conditions of 45 DEG C, obtain fermented soya bean.
Auxiliary material includes 3g salt, 1.3g monosodium glutamate, 0.8g Radix Glycyrrhizae, 0.8g kudzu-vine root powder, 1.5g Kiwi berry and 1.3g Rosa roxburghii.
Above-mentioned fermented soya bean are milled into the fermented soya bean powder that particle diameter is 300 μm, then with flour, soda ash, yeast, water and dispensing
Compare 2 with weight：20：1.2：2：9：1.4 mixing, wherein, it is 4 that dispensing, which includes weight ratio,：3：0.7：4 the first edible oil, sugar, sesame
Scholar's powder and nut.After dough fermentation, rolling, 13 layers are overlapped into lamination machine, is 0.05mm per thickness degree, then in 150
First time baking 20min under conditions of DEG C, is cooled to after 40 DEG C, is eaten in the baking thing external coating second after first time baking
The weight ratio of oil, the second edible oil and the first edible oil is 1：1.2, then second of baking under conditions of 110 DEG C
15min, obtains fermented soya bean soda cracker.
Embodiment 3
No worm-eaten, the soya bean that nothing is gone rotten rotten and black soya bean are selected collectively as raw material, after cleaning, with the mixing of water and honey
Liquid is with 275mL：150g soaks 35min under conditions of 35 DEG C, make soya bean and black soya bean each soak after with the volume ratio before immersion
For 1.225：1.
Compare 100 with weight：0.75 mixes the soya bean after immersion and the mixture of black soya bean with papain, and in 52.5
35min is heated under conditions of DEG C for the first time, then second of heating 115min under conditions of 90 DEG C.
Soya bean and black soya bean mixture after second is heated are flattened, then with aspergillus oryzae, up to aspergillus niger, Mucor and China
The mixed bacteria of head mold compares 1 with weight：0.104 mixing is simultaneously fermented for the first time, is mixed in soya bean and black soya bean mixture that every gram is flattened
The spore quantity of the mixed bacteria of conjunction is 3 × 106It is individual.Start to turn over song for the first time during the 24h of fermentation for the first time, continue 1.5min,
Then start to turn over song for the second time when the 28h of first time fermentation, continue 3.5min, until fermentation 40h for the first time, obtains beans bent.
Beans song is compared 1 with auxiliary material with weight：0.85 mixing, and second of fermentation 7.5 days under conditions of 41 DEG C, obtain beans
Fermented soya beans, salted or other wise.Salt of the auxiliary material including 2.5g, 1.15g monosodium glutamate, 0.7g Radix Glycyrrhizae, 0.65g kudzu-vine root powder, 1.35g Kiwi berry and 1.15g
Rosa roxburghii.
Above-mentioned fermented soya bean are milled into the fermented soya bean powder that particle diameter is 200 μm, then with flour, soda ash, yeast, water and dispensing
Compare 1.5 with weight：17.5：1：1.5：8：1.1 mixing, wherein, it is 3 that dispensing, which includes weight ratio,：2.5：0.6：The first of 3.5 eats
Oil, sugar, cheese's powder and nut.After dough fermentation, rolling, 11 layers are overlapped into lamination machine, is 0.075mm per thickness degree,
Then the first time baking 22.5min under conditions of 145 DEG C, is cooled to after 30 DEG C, in the baking thing surface after first time baking
Brush the second edible oil, the weight ratio of the second edible oil and the first edible oil is 1：1.1, then under conditions of 105 DEG C
Secondary baking 17.5min, obtains fermented soya bean soda cracker.
Embodiment 4
No worm-eaten, the soya bean that nothing is gone rotten rotten and broad bean are selected collectively as raw material, after cleaning, with the mixing of water and honey
Liquid is with 275mL：150g soaks 35min under conditions of 35 DEG C, make soya bean and broad bean each soak after with the volume ratio before immersion
For 1.225：1.
Compare 100 with weight：0.75 mixes the soya bean after immersion and the mixture of broad bean with alcohol dehydrogenase, and in 52.5 DEG C
Under conditions of heat 35min for the first time, the then second heating 115min under conditions of 90 DEG C.
Soya bean and broad bean mixture after second is heated are flattened, then with aspergillus oryzae, solution aconitic acid aspergillus, Lu Shi maos
The mixed bacteria of mould and Rhizopus oryzae is with weight ratio 1：0.104 mixes and ferments for the first time, every gram of soya bean of flattening and mixing for broad bean
The spore quantity of the mixed bacteria mixed in compound is 3 × 106It is individual.Start to turn over song for the first time during the 24h of fermentation for the first time, continue
1.5min, then starts to turn over song for the second time, continues 3.5min when the 28h of first time fermentation, until fermentation 40h for the first time, is obtained
It is bent to beans.
Beans song is compared 1 with auxiliary material with weight：0.85 mixing, and second of fermentation 7.5 days under conditions of 41 DEG C, obtain beans
Fermented soya beans, salted or other wise.Salt of the auxiliary material including 2.5g, 1.15g monosodium glutamate, 0.7g Radix Glycyrrhizae, 0.65g kudzu-vine root powder, 1.35g Kiwi berry and 1.15g
Rosa roxburghii.
Above-mentioned fermented soya bean are milled into the fermented soya bean powder that particle diameter is 200 μm, then with flour, soda ash, yeast, water and dispensing
Compare 1.5 with weight：17.5：1：1.5：8：1.1 mixing, wherein, it is 3 that dispensing, which includes weight ratio,：2.5：0.6：The first of 3.5 eats
Oil, sugar, cheese's powder and nut.After dough fermentation, rolling, 11 layers are overlapped into lamination machine, is 0.075mm per thickness degree,
Then the first time baking 22.5min under conditions of 145 DEG C, is cooled to after 30 DEG C, in the baking thing surface after first time baking
Brush the second edible oil, the weight ratio of the second edible oil and the first edible oil is 1：1.1, then under conditions of 105 DEG C
Secondary baking 17.5min, obtains fermented soya bean soda cracker.
Embodiment 5
No worm-eaten, the black soya bean that nothing is gone rotten rotten and pea are selected collectively as raw material, after cleaning, with the mixing of water and honey
Liquid is with 275mL：150g soaks 35min under conditions of 35 DEG C, make black soya bean and pea each soak after with the volume ratio before immersion
For 1.225：1.
Compare 100 with weight：0.75 mixes the black soya bean and the mixture of pea after immersion with aldehyde dehydrogenase, and in 52.5 DEG C
Under conditions of heat 35min for the first time, the then second heating 115min under conditions of 90 DEG C.
Black soya bean and pea mixture after second is heated are flattened, then with aspergillus oryzae, Aspergillus terreus, Zygosaccharomyces rouxii and rice
The mixed bacteria of head mold compares 1 with weight：0.104 mixing is simultaneously fermented for the first time, is mixed in the black soya bean and pea mixture of every gram of flattening
The spore quantity of the mixed bacteria of conjunction is 3 × 106It is individual.Start to turn over song for the first time during the 24h of fermentation for the first time, continue 1.5min,
Then start to turn over song for the second time when the 28h of first time fermentation, continue 3.5min, until fermentation 40h for the first time, obtains beans bent.
Beans song is compared 1 with auxiliary material with weight：0.85 mixing, and second of fermentation 7.5 days under conditions of 41 DEG C, obtain beans
Fermented soya beans, salted or other wise.Salt of the auxiliary material including 2.5g, 1.15g monosodium glutamate, 0.7g Radix Glycyrrhizae, 0.65g kudzu-vine root powder, 1.35g Kiwi berry and 1.15g
Rosa roxburghii.
Above-mentioned fermented soya bean are milled into the fermented soya bean powder that particle diameter is 200 μm, then with flour, soda ash, yeast, water and dispensing
Compare 1.5 with weight：17.5：1：1.5：8：1.1 mixing, wherein, it is 3 that dispensing, which includes weight ratio,：2.5：0.6：The first of 3.5 eats
Oil, sugar, cheese's powder and nut.After dough fermentation, rolling, 11 layers are overlapped into lamination machine, is 0.075mm per thickness degree,
Then the first time baking 22.5min under conditions of 145 DEG C, is cooled to after 30 DEG C, in the baking thing surface after first time baking
Brush the second edible oil, the weight ratio of the second edible oil and the first edible oil is 1：1.1, then under conditions of 105 DEG C
Secondary baking 17.5min, obtains fermented soya bean soda cracker.
Test example
Repeat to implement above-described embodiment 1-5, obtain enough fermented soya bean soda cracker, and with by obtained by the various embodiments described above
Fermented soya bean soda cracker respectively as test group 1-5, using common commercially available soda cracker as control group, respectively in Xi'an, Zhengzhou, Shen
Sun, 100 people of each random investigation in Xinjiang and 5, Chengdu city, wherein 18-25 Sui age bracket account for 30%, 26-40 Sui age bracket
Account for 40%, 41-60 Sui age bracket account for 20%, 61-80 Sui age bracket account for 10%, respectively to test group and the fermented soya bean of control group
Soda cracker carries out sensory evaluation, and as described in Table 1, evaluation result is as shown in table 2 for standards of grading.
The fermented soya bean soda cracker sensory evaluation scores standard of table 1
The fermented soya bean soda cracker Analyses Methods for Sensory Evaluation Results of table 2
| Color and luster | Smell | Mouthfeel | Form | Total score | |
| Test group 1 | 22 | 23 | 23 | 24 | 82 |
| Test group 2 | 22 | 23 | 23 | 24 | 82 |
| Test group 3 | 21 | 24 | 23 | 24 | 82 |
| Test group 4 | 21 | 23 | 23 | 24 | 81 |
| Test group 5 | 21 | 24 | 23 | 24 | 82 |
| Control group | 16 | 17 | 17 | 18 | 68 |
As can be seen from Table 2, the more commercially available common soda cracker of fermented soya bean soda cracker that the embodiment of the present invention is processed is more
Meet the taste of each age group crowd.Its reason be the embodiment of the present invention fermented soya bean in the mixed liquor of honey and water as leaching
Liquid is steeped, the astringent taste in raw material is eliminated；Digestion process effectively eliminates beans in raw material by adding the enzymes such as papain
Fishy smell；Bean material is flattened before fermenting for the first time, itself and auxiliary material in fermented bacterium and second of fermentation process is increased
Contact area, not only beneficial to the fermentation of fermented bacterium, produces abundant flavor substance, is additionally favorable for the tasty of auxiliary material；Fermented bacterium
The control of miospore number advantageously ensures that fermented bacterium has higher vigor, improves ferment effect；In first time fermentation process
The secondary quality turned over song, improve beans song is carried out respectively at different fermentation times；Contain multivitamin C and Wei Sheng in auxiliary material
The more material of plain E contents, not only reduces the content of nitrite of fermented soya bean, also enriches the mouthfeel of fermented soya bean.Fermented soya bean are milled
Mixed again with flour, soda ash, yeast, water and dispensing into fermented soya bean powder, the soda cracker after processing can be made with more exquisiteness
Mouthfeel, it is to avoid make biscuit coarse because fermented soya bean powder footpath is excessive, mouthfeel is not good.
In addition, through comparing, the more commercially available common soda cracker of the fermented soya bean soda cracker that is processed by the method for the invention
Crisp degree improves 2-3%, content of nitrite reduction 7-9%, freshness date extension 1-2 months.
In summary, the fermented soya bean soda cracker unique flavor of the embodiment of the present invention, gives off a strong fragrance, nutritious, during storage
Between it is longer.In addition, the processing method of the fermented soya bean soda cracker is simple, easy to operate, easily control, large-scale production can be achieved.
Embodiments described above is a part of embodiment of the invention, rather than whole embodiments.The reality of the present invention
The detailed description for applying example is not intended to limit the scope of claimed invention, but is merely representative of the selected implementation of the present invention
Example.Based on the embodiment in the present invention, what those of ordinary skill in the art were obtained under the premise of creative work is not made
Every other embodiment, belongs to the scope of protection of the invention.
Claims (10)
1. a kind of processing method of fermented soya bean soda cracker, it is characterised in that comprise the following steps：
Fermented soya bean mill into fermented soya bean powder, the fermented soya bean powder and flour, soda ash, yeast, water and dispensing are compared into 1-2 with weight：15-
20：0.8-1.2：1-2：7-9：0.8-1.4 is mixed, and dough is made, fermented, rolling, lamination and baking obtain fermented soya bean soda cake
It is dry；
The fermented soya bean are obtained through following steps：With soak immersion bean material, then boiling, inoculation fermentation strain is in after boiling
The bean material, it is bent that fermentation for the first time obtains beans, with auxiliary material compares 1 with weight by the beans are bent：Second after 0.5-1.2 mixing
Secondary fermentation, obtains fermented soya bean；
The soak includes the mixed liquor of water and honey；The dispensing includes the first edible oil, sugar, cheese's powder and nut；Institute
State the salt of auxiliary material including 2-3 parts by weight, the monosodium glutamate of 1-1.3 parts by weight, the Radix Glycyrrhizae of 0.6-0.8 parts by weight, 0.5-0.8 parts by weight
The Rosa roxburghii of kudzu-vine root powder, the Kiwi berry of 1-1.5 parts by weight and 1-1.3 parts by weight.
2. the processing method of fermented soya bean soda cracker according to claim 1, it is characterised in that first edible oil, institute
The weight ratio for stating sugared, described cheese's powder and the nut is 2-4：2-3：0.5-0.7：3-4.
3. the processing method of fermented soya bean soda cracker according to claim 1, it is characterised in that lamination is will in lamination machine
The dough after rolling is overlapping 8-13 layers, is 0.05-0.1mm per thickness degree.
4. the processing method of fermented soya bean soda cracker according to claim 2, it is characterised in that baking includes roasting for the first time
System, first time baking is that 20-25min is toasted under conditions of 140-150 DEG C.
5. the processing method of fermented soya bean soda cracker according to claim 4, it is characterised in that baking also includes baking for second
Baked goods after first time baking are cooled to after 20 DEG C -40 DEG C by system, second of baking, are dried under conditions of 100-110 DEG C
Roasting 15-20min.
6. the processing method of fermented soya bean soda cracker according to claim 5, it is characterised in that the process of second of baking
In, in the edible oil of baked goods external coating second, second edible oil is 1 with the weight ratio of first edible oil：
1-1.2。
7. the processing method of fermented soya bean soda cracker according to claim 1, it is characterised in that boiling is by the institute after immersion
State bean material and 80-120 is compared with weight with papain：After 0.5-1 mixing, heated for the first time under conditions of 50-55 DEG C
30-40min, then heats 80-150min for the second time under conditions of 80-100 DEG C.
8. the processing method of fermented soya bean soda cracker according to claim 1, it is characterised in that fermentation is by boiling for the first time
The bean material afterwards compares 1 with the fermented bacterium with weight：0.08-0.2 mixes at least 38h.
9. the processing method of fermented soya bean soda cracker according to claim 1, it is characterised in that wrapped in first time fermentation process
Include and turn over song at least twice, the adjacent time interval for turning over song twice is not less than 4h.
10. a kind of fermented soya bean soda cracker, it is characterised in that as adding for the fermented soya bean soda cracker described in claim any one of 1-9
Work method is processed and obtained.
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| CN108902246A (en) * | 2018-08-28 | 2018-11-30 | 安徽大大食品有限公司 | A kind of fermented soya bean ship biscuit and its processing method |
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| CN109362835B (en) * | 2018-12-10 | 2021-11-02 | 渤海大学 | Whole-cotyledon soybean solid-state fermentation hypha biscuit and preparation 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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