CN106962436A - A kind of fermented soya bean ship biscuit and its processing method - Google Patents
A kind of fermented soya bean ship biscuit and its processing method Download PDFInfo
- Publication number
- CN106962436A CN106962436A CN201710346901.XA CN201710346901A CN106962436A CN 106962436 A CN106962436 A CN 106962436A CN 201710346901 A CN201710346901 A CN 201710346901A CN 106962436 A CN106962436 A CN 106962436A
- Authority
- CN
- China
- Prior art keywords
- soya bean
- fermented soya
- bean
- fermented
- time
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D2/362—Leguminous plants
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to a kind of fermented soya bean ship biscuit and its processing method, belong to food processing field.The processing method includes：Bean material is soaked with soak, boiling, inoculation fermentation strain obtains beans song in the bean material after boiling, for the first time fermentation, and beans song is compared into 1 with weight with auxiliary material：Second of fermentation, obtains fermented soya bean after 0.5 1.2 mixing.Fermented soya bean mill into fermented soya bean powder, and is mixed with flour, sugar, cheese, nut and dehydrated vegetables, suppresses, baking molding obtains fermented soya bean ship biscuit.Soak includes the mixed liquor of water and honey.Auxiliary material includes salt, monosodium glutamate, radix glycyrrhizae, kudzu-vine root powder, Kiwi berry and black fungus.The processing method is simple, easy to operate, easily controls, and large-scale production can be achieved.Above-mentioned fermented soya bean ship biscuit unique flavor, nutritious, easy to carry, storage time is longer, and energy and the nutrition of needed by human body can be supplemented in a short time.
Description
Technical field
The present invention relates to food processing field, and more particularly to a kind of fermented soya bean ship biscuit and its processing method.
Background technology
Ship biscuit, is portable high-energy food, because ship biscuit has lightweight, small volume and high excellent of heat
Point, is especially suitable for the staple food of the emergent occasion of effect.Also, the quality of ship biscuit more close, water content is relatively low, and it is difficult to inhale
Water.
But the presently commercially available ship biscuit shelf-life is shorter, is unfavorable for long-time storage and carrying, secondly, taste is more single
One, 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 ship biscuit, 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 ship biscuit, it is by the processing side of above-mentioned fermented soya bean ship biscuit
Method is processed and obtained.The fermented soya bean ship biscuit unique flavor, nutritious, easy to carry, storage time is longer, can be in a short time
Supplement energy and the nutrition of needed by human body.
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 ship biscuit, comprises the following steps：
Bean material is soaked with soak, then boiling, inoculation fermentation strain is sent out for the first time in the bean material after boiling
Ferment obtains beans song, and beans song is compared into 1 with weight with auxiliary material：Second of fermentation, obtains fermented soya bean after 0.5-1.2 mixing.
Fermented soya bean mill into fermented soya bean powder, fermented soya bean powder and flour and dispensing are compared into 2-3 with weight：6-7：0.5-1 is mixed, and is then pressed
System, baking molding obtains fermented soya bean ship biscuit.
Bean material includes at least one of black soya bean and soya bean.Soak includes the mixed liquor of water and honey.Zymophyte
Planting includes aspergillus oryzae.Dispensing includes sugar, cheese, nut and dehydrated vegetables.
Salt of the auxiliary material including 3-4 parts by weight, the monosodium glutamate of 1-3 parts by weight, the radix glycyrrhizae of 0.4-0.8 parts by weight, 0.5-1 parts by weight
Kudzu-vine root powder, the black fungus of the Kiwi berry of 1-2 parts by weight and 0.8-1.2 parts by weight.
The present invention also proposes a kind of fermented soya bean ship biscuit as obtained by processing above-mentioned processing method, and the fermented soya bean ship biscuit is not
The storage time of ship biscuit can only be extended, but also assign ship biscuit new taste.
The beneficial effect of fermented soya bean ship biscuit and its processing method in present pre-ferred embodiments is：Fermented soya bean are milled into
Fermented soya bean powder is mixed with flour and dispensing again, the ship biscuit after processing can be made to have more fine and smooth mouthfeel, it is to avoid because of fermented soya bean powder
Particle diameter is excessive and makes biscuit coarse, and mouthfeel is not good.Fermented soya bean contain salt and with certain saline taste, processed in fermented soya bean ship biscuit
Cheng Zhong, can no longer add extra salt, and biscuit is had 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 black fungus in auxiliary material contain more vitamin C and vitamin E, can block in fermented soya bean process
The generation of N- nitroso compounds, not only effectively reduces the content of nitrite of fermented soya bean, also enriches fermented soya bean and fermented soya bean compression
The mouthfeel of biscuit.Kiwi berry, black fungus and kudzu-vine root powder are coordinated, the flavonoid with bitter taste contained by kudzu-vine root powder can be avoided
Thing causes the not good situation of fermented soya bean ship biscuit taste.
Therefore, the fermented soya bean ship biscuit 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 ship biscuit 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 ship biscuit and its processing method of the embodiment of the present invention are specifically described below.
Fermented soya bean ship biscuit provided in an embodiment of the present invention is repressed again, baking after fermented soya bean are mixed with flour and dispensing
It is roasted into type and obtains.Because fermented soya bean contain salt and with certain saline taste, therefore in biscuit process, it can no longer add extra
Salt, and maintain it that there is the longer shelf life.It is uniform to play fermented soya bean uniqueness to enable fermented soya bean to be sufficiently mixed with flour and dispensing
Beany flavour, fermented soya bean are preferably milled into fermented soya bean powder in the present embodiment, then mixed again with flour and dispensing.Optionally,
The particle diameter of fermented soya bean powder after milling for example can be that the fermented soya bean powder under 100-300 μm, the scope particle diameter can make the compression after processing
Biscuit has more fine and smooth mouthfeel, it is to avoid make biscuit coarse because fermented soya bean powder footpath is excessive, mouthfeel is not good.
It is preferred that above-mentioned fermented soya bean powder, flour and dispensing for example can be by weight 2-3：6-7：0.5-1 is mixed, the proportioning
Different flavor and characteristic that fermented soya bean powder and dispensing have can be balanced.Wherein, dispensing may include sugar, cheese, nut and vegetables, with
Improve the species and content of nutriment, such as vitamin, cellulose and protein in ship biscuit.Because fresh vegetables volume compared with
Greatly, it needs to be rubbed or cut etc. before mixing with flour, fermented soya bean powder makes the step of its volume diminishes.For ease of operating and saving
Vegetables in about labour and time, the present embodiment for example can directly select dehydrated vegetables, its not only small volume, lightweight, and
The nutriment contained is more or less the same with fresh vegetables.Optionally, the weight of above-mentioned sugar, cheese, nut and dehydrated vegetables
Ratio such as can be 8-12：1-2：1-2：2-3.
Optionally, mixed fermented soya bean powder, flour and dispensing can first be suppressed, is met in the present embodiment
The shape of finished product requirement, is then toasted again.Optionally, compacting can be for example 255-260kg/cm in pressure2Under conditions of
1-2min is handled, so that mixed fermented soya bean powder, flour and dispensing are tightly combined, with certain shape, and will not dried
It is loose or slack and undisciplined during roasting.It is worth noting that, because containing dehydrated vegetables in dispensing, therefore in baking process, avoid as far as possible
Dehydrated vegetables is cooked-on or burned.
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 of 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 the salt, the monosodium glutamate of 1-3 parts by weight, 0.4-0.8 weight of 3-4 parts by weight
Part radix glycyrrhizae, the kudzu-vine root powder of 0.5-1 parts by weight, the black fungus of the Kiwi berry of 1-2 parts by weight and 0.8-1.2 parts by weight.
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 ship biscuit.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 ship biscuit more drying causes into outside trencherman's constipation, moreover it is possible to improve the immunocompetence of body to a certain extent.
Black fungus contains abundant plant collagen composition and cellulose, not only with stronger suction-operated, can be to feed
The organs such as the alimentary canal and stomach of person play cleaning effect；Gastrointestinal peristalsis can also be promoted, constipation is prevented.Secondly, black fungus contains rich
Rich protein, vitamin E, vitamin C and iron, as one of adjunct ingredient, can improve the nutriture value of ship biscuit
Value.Again, the adustin contained in black fungus has stronger antifungic action, and preferable anti-corrosion can be played to ship biscuit
Effect.
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 lemon in Kiwi berry
Bitter taste is adjusted the material such as acid and malic acid, so as to preferably avoid ship biscuit taste not good.
Because can add a large amount of salt in current most of fermented soya bean or ship biscuit process, to extend its quality guarantee period.
But salt addition is excessive, and fermented soya bean or ship biscuit nitrite can be caused to increase, be unfavorable for health.The present embodiment
In by adding Kiwi berry and black fungus containing abundant vitamin C and vitamin E, make nitroso compound in vitamin C and
Vitamin E is aoxidized under conditions of existing, and the generation of N- nitroso compounds is blocked, so as to reduce nitrous acid in ship biscuit finished product
The content of salt.
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 3g salt, 1g monosodium glutamate, 0.4g radix glycyrrhizae, 0.5g kudzu-vine root powder, 1g Kiwi berry and 0.8g black fungus.
Above-mentioned fermented soya bean are milled into the fermented soya bean powder that particle diameter is 100 μm, then compare 2 with flour, dispensing with weight：6：0.5 mixes
Close, wherein, it is 8 that dispensing, which includes weight ratio,：1：1：2 sugar, cheese, nut and dehydrated vegetables.By mixed fermented soya bean, flour and
Dispensing is 255kg/cm in pressure2Under conditions of suppress 2min, then baking molding, obtains fermented soya bean ship biscuit.
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 4g salt, 3g monosodium glutamate, 0.8g radix glycyrrhizae, 1g kudzu-vine root powder, 2g Kiwi berry and 1.2g black fungus.
Above-mentioned fermented soya bean are milled into the fermented soya bean powder that particle diameter is 300 μm, then compare 3 with flour, dispensing with weight：7：1 mixing,
Wherein, it is 12 that dispensing, which includes weight ratio,：2：2：3 sugar, cheese, nut and dehydrated vegetables.By mixed fermented soya bean, flour and match somebody with somebody
Expect that in pressure be 260kg/cm2Under conditions of suppress 1min, then baking molding, obtains fermented soya bean ship biscuit.
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.Auxiliary material includes 3.5g salt, 2g monosodium glutamate, 0.6g radix glycyrrhizae, 0.75g kudzu-vine root powder, 1.5g Kiwi berry and 1g black wood
Ear.
Above-mentioned fermented soya bean are milled into the fermented soya bean powder that particle diameter is 200 μm, then compare 2.5 with flour, dispensing with weight：6.5：
0.75 mixing, wherein, it is 10 that dispensing, which includes weight ratio,：1.5：1.5：2.5 sugar, cheese, nut and dehydrated vegetables.After mixing
Fermented soya bean, flour and dispensing in pressure be 257.5kg/cm2Under conditions of suppress 1.5min, then baking molding, obtains fermented soya bean
Ship biscuit.
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.Auxiliary material includes 3.5g salt, 2g monosodium glutamate, 0.6g radix glycyrrhizae, 0.75g kudzu-vine root powder, 1.5g Kiwi berry and 1g black wood
Ear.
Above-mentioned fermented soya bean are milled into the fermented soya bean powder that particle diameter is 200 μm, then compare 2.5 with flour, dispensing with weight：6.5：
0.75 mixing, wherein, it is 10 that dispensing, which includes weight ratio,：1.5：1.5：2.5 sugar, cheese, nut and dehydrated vegetables.After mixing
Fermented soya bean, flour and dispensing in pressure be 257.5kg/cm2Under conditions of suppress 1.5min, then baking molding, obtains fermented soya bean
Ship biscuit.
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.Auxiliary material includes 3.5g salt, 2g monosodium glutamate, 0.6g radix glycyrrhizae, 0.75g kudzu-vine root powder, 1.5g Kiwi berry and 1g black wood
Ear.
Above-mentioned fermented soya bean are milled into the fermented soya bean powder that particle diameter is 200 μm, then compare 2.5 with flour, dispensing with weight：6.5：
0.75 mixing, wherein, it is 10 that dispensing, which includes weight ratio,：1.5：1.5：2.5 sugar, cheese, nut and dehydrated vegetables.After mixing
Fermented soya bean, flour and dispensing in pressure be 257.5kg/cm2Under conditions of suppress 1.5min, then baking molding, obtains fermented soya bean
Ship biscuit.
Test example
Repeat to implement above-described embodiment 1-5, obtain enough fermented soya bean ship biscuits, and with by obtained by the various embodiments described above
Fermented soya bean ship biscuit respectively as test group 1-5, using common commercially available ship biscuit 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
Ship biscuit 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 ship biscuit sensory evaluation scores standard of table 1
The fermented soya bean ship biscuit Analyses Methods for Sensory Evaluation Results of table 2
| Color and luster | Smell | Mouthfeel | Form | Total score | |
| Test group 1 | 8 | 8 | 7 | 8 | 31 |
| Test group 2 | 8 | 8 | 8 | 8 | 32 |
| Test group 3 | 8 | 8 | 8 | 8 | 32 |
| Test group 4 | 7 | 8 | 8 | 8 | 31 |
| Test group 5 | 8 | 8 | 8 | 8 | 32 |
| Control group | 7 | 6 | 6 | 6 | 25 |
As can be seen from Table 2, the more commercially available Ordinary Compression biscuit of fermented soya bean ship biscuit that the embodiment of the present invention is processed is more
Meet the taste of each age group crowd.Its reason is in the fermented soya bean of the embodiment of the present invention with 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 and dispensing into fermented soya bean powder, can make the ship biscuit after processing that there is more fine and smooth mouthfeel, it is to avoid because of fermented soya bean
Powder footpath is excessive and makes biscuit coarse, and mouthfeel is not good.
In addition, through comparing, the more commercially available Ordinary Compression biscuit of the fermented soya bean ship biscuit that is processed by the method for the invention
Protein content improves 4-7%, freshness date extension 2-3 months.
In summary, the fermented soya bean ship biscuit unique flavor of the embodiment of the present invention, nutritious, easy to carry, during storage
Between it is longer, energy and the nutrition of needed by human body can be supplemented in a short time.In addition, the processing method letter of the fermented soya bean ship biscuit
It is single, 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 ship biscuit, it is characterised in that comprise the following steps：
Bean material is soaked with soak, then boiling, inoculation fermentation strain is sent out for the first time in the bean material after boiling
Ferment obtains beans song, and beans song is compared into 1 with weight with auxiliary material：Second of fermentation, obtains fermented soya bean after 0.5-1.2 mixing；
The fermented soya bean mill into fermented soya bean powder, the fermented soya bean powder and flour and dispensing are compared into 2-3 with weight：6-7：0.5-1 is mixed, so
After suppress, baking molding obtains fermented soya bean ship biscuit；
The bean material includes at least one of black soya bean and soya bean；The soak includes the mixed liquor of water and honey；Institute
Stating fermented bacterium includes aspergillus oryzae；The dispensing includes sugar, cheese, nut and dehydrated vegetables；
Salt of the auxiliary material including 3-4 parts by weight, the monosodium glutamate of 1-3 parts by weight, the radix glycyrrhizae of 0.4-0.8 parts by weight, 0.5-1 parts by weight
Kudzu-vine root powder, the black fungus of the Kiwi berry of 1-2 parts by weight and 0.8-1.2 parts by weight.
2. the processing method of fermented soya bean ship biscuit according to claim 1, it is characterised in that sugared, the described cheese, institute
The weight ratio for stating nut and the dehydrated vegetables is 8-12：1-2：1-2：2-3.
3. the processing method of fermented soya bean ship biscuit according to claim 1, it is characterised in that it in pressure is 255- that compacting, which is,
260kg/cm2Under conditions of handle 1-2min.
4. the processing method of fermented soya bean ship biscuit according to claim 1, it is characterised in that the soak and the beans
The ratio of class raw material is 250-300mL：100-200g.
5. the processing method of fermented soya bean ship biscuit 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.
6. the processing method of fermented soya bean ship biscuit 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.
7. the processing method of fermented soya bean ship biscuit according to claim 6, it is characterised in that the beans after every gram of boiling
The spore count of the fermented bacterium mixed in class raw material is 2 × 106-4×106It is individual.
8. the processing method of fermented soya bean ship biscuit 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.
9. the processing method of fermented soya bean ship biscuit according to claim 8, it is characterised in that first time fermentation process is entered altogether
Row turns over song twice, turns over bent when the 20h of first time fermentation for the first time, turn over for the second time it is bent when first time fermentation 28h.
10. a kind of fermented soya bean ship biscuit, it is characterised in that as adding for the fermented soya bean ship biscuit described in claim any one of 1-9
Work method is processed and obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710346901.XA CN106962436A (en) | 2017-05-16 | 2017-05-16 | A kind of fermented soya bean ship biscuit and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710346901.XA CN106962436A (en) | 2017-05-16 | 2017-05-16 | A kind of fermented soya bean ship biscuit and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106962436A true CN106962436A (en) | 2017-07-21 |
Family
ID=59326551
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710346901.XA Pending CN106962436A (en) | 2017-05-16 | 2017-05-16 | A kind of fermented soya bean ship biscuit and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106962436A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN109362835A (en) * | 2018-12-10 | 2019-02-22 | 渤海大学 | A kind of full cotyledon soybean solid-state fermented hypha biscuit and preparation method thereof |
| CN110192564A (en) * | 2019-07-05 | 2019-09-03 | 嘉兴杰赛生物科技有限公司 | A kind of generation meal cake of high heat low carbohydrate content 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 |
| CN115644361A (en) * | 2022-11-02 | 2023-01-31 | 遵义市味醇香食品有限公司 | Fermented soya beans and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1759724A (en) * | 2005-09-14 | 2006-04-19 | 甘肃奇正藏药有限公司 | 'Zanba' foodstuff and preparation method |
| CN103462036A (en) * | 2013-08-16 | 2013-12-25 | 李世权 | Method for producing flavor fermented blank bean |
| CN104273459A (en) * | 2013-07-09 | 2015-01-14 | 牛振侠 | Method for making fermented soya bean |
| CN105325524A (en) * | 2015-11-30 | 2016-02-17 | 郭铁振 | Blood pressure lowering biscuits and making method thereof |
-
2017
- 2017-05-16 CN CN201710346901.XA patent/CN106962436A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1759724A (en) * | 2005-09-14 | 2006-04-19 | 甘肃奇正藏药有限公司 | 'Zanba' foodstuff and preparation method |
| CN104273459A (en) * | 2013-07-09 | 2015-01-14 | 牛振侠 | Method for making fermented soya bean |
| CN103462036A (en) * | 2013-08-16 | 2013-12-25 | 李世权 | Method for producing flavor fermented blank bean |
| CN105325524A (en) * | 2015-11-30 | 2016-02-17 | 郭铁振 | Blood pressure lowering biscuits and making method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN109362835A (en) * | 2018-12-10 | 2019-02-22 | 渤海大学 | A kind of full cotyledon soybean solid-state fermented hypha biscuit and preparation method thereof |
| CN109362835B (en) * | 2018-12-10 | 2021-11-02 | 渤海大学 | Whole-cotyledon soybean solid-state fermentation hypha biscuit and preparation method thereof |
| CN110192564A (en) * | 2019-07-05 | 2019-09-03 | 嘉兴杰赛生物科技有限公司 | A kind of generation meal cake of high heat low carbohydrate content 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 |
| CN115644361A (en) * | 2022-11-02 | 2023-01-31 | 遵义市味醇香食品有限公司 | Fermented soya beans and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Steinkraus | Lactic acid fermentation in the production of foods from vegetables, cereals and legumes | |
| Blandino et al. | Cereal-based fermented foods and beverages | |
| Haard | Fermented cereals: a global perspective | |
| Hesseltine et al. | Traditional fermented foods | |
| Egwim Evans et al. | Nigerian indigenous fermented foods: processes and prospects | |
| CN106962436A (en) | A kind of fermented soya bean ship biscuit and its processing method | |
| CN106942614A (en) | A kind of fermented soya bean and its processing method | |
| Paredes‐López et al. | Food biotechnology review: Traditional solid‐state fermentations of plant raw materials—application, nutritional significance, and future prospects | |
| CN105831695A (en) | Preparation method of low-salt and health soybean sauce | |
| CN104621534B (en) | A kind of preparation method of soy sauce | |
| KR102004293B1 (en) | Manufacturing method for seasoning sauce and seasoning sauce manufactured by the same | |
| CN104522612B (en) | A kind of production method brewageing mushroom soy sauce | |
| CN107889890A (en) | The production method of one primary yeast soybean milk powder | |
| CN105918914A (en) | Processing method of fermented dried duck meat | |
| CN104171017A (en) | Novel red preserved bean curd and production process thereof | |
| CN106937666A (en) | A kind of fermented soya bean soda cracker and its processing method | |
| CN107712639A (en) | A kind of all sauce technique of solid-state ageing fermented soya bean | |
| CN107647288A (en) | One kind fermentation broad bean and preparation method thereof | |
| Steinkraus | Lactic acid fermentations | |
| JP2001252047A (en) | Fermented food | |
| CN107484830A (en) | The production method of one primary yeast soya-bean milk | |
| KR102346971B1 (en) | Manufacturing method for bread confectionery and bread confectionery manufactured by the same | |
| KR102219727B1 (en) | Manufacturing method of grain syrup comprising ripe persimmon | |
| Ndudi et al. | Traditional fermented foods of Nigeria: microbiological safety and health benefits | |
| KR102356983B1 (en) | Manufacturing method of soymilk |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| 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: 20170721 |