CN107019158A - A kind of spiced fermented soya bean and preparation method thereof - Google Patents
A kind of spiced fermented soya bean and preparation method thereof Download PDFInfo
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- CN107019158A CN107019158A CN201710217487.2A CN201710217487A CN107019158A CN 107019158 A CN107019158 A CN 107019158A CN 201710217487 A CN201710217487 A CN 201710217487A CN 107019158 A CN107019158 A CN 107019158A
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- soya bean
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Abstract
The invention belongs to food technology field, especially a kind of spiced fermented soya bean and preparation method thereof, using soya bean, purple rice, American pistachios, fennel, anise, Chinese prickly ash, capsicum, sweetener, salt as raw material, according to rational compatibility, through washing boil, koji-making, fermentation are prepared into spiced fermented soya bean, its nutrition is high, in good taste, bittersweet, old and young all edibles.
Description
Technical field
The invention belongs to food technology field, especially a kind of spiced fermented soya bean and preparation method thereof.
Background technology
Fermented soya bean, mainly using soybean or soya bean as primary raw material, using the effect of Mucor, aspergillus or bacterialprotease,
Decomposing soya-bean protein matter, when reaching to a certain degree, plus salt plus the method such as wine, drying, the vigor of inhibitory enzyme delays fermentation process
And be made, fermented soya bean contain abundant protein, fat and carbohydrate, and the several amino acids containing needed by human body, also contain
There are the nutriments such as several mineral materials and vitamin, its distinctive fragrance can make one to increase appetite, promote to absorb.
At present, the fermented soya bean category species that in the market is sold is more, but most of fermented soya bean class product category comparatively taste
Relatively simple, nutrition is not comprehensive enough, and in preparation process, the utilization rate of raw material is not high, and nutriment loss is more, and then
Cause the consume of raw material more, the wasting of resources, cost rise；As patent 201510420565.X discloses a kind of making of fermented soya bean
Method, is prepared from black soya bean raw material.
The content of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of spiced fermented soya bean.
It is achieved particular by following technical scheme：
The present invention provides a kind of spiced fermented soya bean, and raw material is soya bean 50~60,10~15 parts of purple rice, American pistachios in parts by weight
8~15 parts, 1~3 part of fennel, anistree 0.5~1.2 part, 0.6~1 part of Chinese prickly ash, 2~4 parts of capsicum, 3~5 parts of salt, sweetener
0.3~0.6 part.
More preferably：Raw material is 55 parts of soya bean, 13 parts of purple rice, 12 parts of American pistachios, 2 parts of fennel, eight in parts by weight
0.8 part of angle, 0.8 part of Chinese prickly ash, 3 parts of capsicum, 4 parts of salt, 0.4 part of sweetener.
It is a further object to provide the preparation method of spiced fermented soya bean, comprise the following steps：
(1) wash and boil：Soya bean is cleaned, 1~3h of immersion in clear water is put into, 3~4 times of water for adding soya bean total amount are boiled,
Pull out and be placed on 20~30min in the environment that temperature is 20~30 DEG C, it is stand-by；
(2) koji-making：The soya bean handled well in step (1) is inoculated with microbial inoculum, is placed in mixer and ferments while stirring, is stirred
Speed is 10~20r/min, and whipping temp is 37~42 DEG C, moves into Quchi koji-making 3 days after 40~50min of stirring, obtains into song；
(3) ferment：It will be transferred into song in fermentation tank, and add purple rice, American pistachios, fennel, anise, Chinese prickly ash, capsicum, salt
And sweetener is well mixed, it is 45~50 DEG C to control fermentation temperature, is fermented 4~6 days.
Koji-making 3 days in the step (2), first day temperature control is 28~32 DEG C, is within second day 24~28 DEG C, and carry out
Bent processing is turned over, the 3rd day is 20~24 DEG C, obtains into song；
Clear water adds lime in the step (1), and it is 1% to be made into lime water concentration.
The inoculum concentration of step (2) microbial inoculum is that soya bean total amount is 0.5~2%.
Microbial inoculum is aspergillus oryzae and aspergillus niger in the step (2).
The consumption proportion of the aspergillus oryzae and aspergillus niger is 1：2.
Beneficial effect of the present invention
The purple rice added in this originating party case, rich in lysine, tryptophan, vitamin B1, vitamin B2, folic acid, protein,
A variety of nutriments such as fat, the needed by human body mineral element such as Yi Jitie, zinc, calcium, phosphorus；The American pistachios of addition are high-nutrient
Matter, rich in having vitamin A, folic acid, phosphorus, potassium, sodium, calcium, while also containing human body required thing matter such as nicotinic acid, pantothenic acid, mineral matters；Add
Plus the material such as fennel, anise, Chinese prickly ash, capsicum, salt, sweetener, as flavoring, the taste bud of people can be stimulated, energy is supplemented
Quantity of material, after rational compatibility, the taste modulated is more liked by people；The present invention is by using aspergillus oryzae and aspergillus niger
Fermented after mixing, after being inoculated with according to a certain ratio, its fermentation rate is effectively improved, shorten fermentation period.
The present invention uses soya bean, purple rice, American pistachios, fennel, anise, Chinese prickly ash, capsicum, sweetener for raw material, according to reasonable
Compatibility, through washing boil, koji-making, fermentation are prepared into spiced fermented soya bean, its nutrition is high, in good taste, bittersweet, old and young all edible
With.
Embodiment
The invention will be further described with reference to embodiments：
Embodiment 1
Formula：Soya bean 50kg, purple rice 10kg, American pistachios 8kg, fennel 1kg, anise 0.5kg, Chinese prickly ash 0.6kg, capsicum 2kg,
Salt 3kg, sweetener 0.3kg；
Preparation method：(1) wash and boil：Soya bean is cleaned, is put into clear water and soaks 1h, 3 times of water for adding soya bean total amount are carried out
Boil, pull out and be placed on 20~30min in the environment that temperature is 20 DEG C, it is stand-by；
(2) koji-making：The soya bean handled well in step (1) is inoculated with microbial inoculum, is placed in mixer and ferments while stirring, is stirred
Speed is 10r/min, and whipping temp is 37 DEG C, moves into Quchi koji-making 3 days after stirring 40min, obtains into song；
(3) ferment：It will be transferred into song in fermentation tank, and add purple rice, American pistachios, fennel, anise, Chinese prickly ash, capsicum, salt
And sweetener is well mixed, it is 45 DEG C to control fermentation temperature, and ferment 4~day.
Koji-making 3 days in the step (2), first day temperature control is 28 DEG C, is within second day 24 DEG C, and carry out turning over bent place
Reason, the 3rd day is 20 DEG C, obtains into song；
Clear water adds lime in the step (1), and it is 1% to be made into lime water concentration.
The inoculum concentration of step (2) microbial inoculum is that soya bean total amount is 0.5%.
Microbial inoculum is aspergillus oryzae and aspergillus niger in the step (2).
The consumption proportion of the aspergillus oryzae and aspergillus niger is 1：2.
Embodiment 2
Formula：Soya bean 60kg, purple rice 15kg, American pistachios 15kg, fennel 3kg, anise 1.2kg, Chinese prickly ash 1kg, capsicum 4kg,
Salt 5kg, sweetener 0.6kg；
Preparation method：(1) wash and boil：Soya bean is cleaned, 1~3h of immersion in clear water is put into, 4 times of water for adding soya bean total amount enter
Row is boiled, and is pulled out and is placed on 30min in the environment that temperature is 30 DEG C, stand-by；
(2) koji-making：The soya bean handled well in step (1) is inoculated with microbial inoculum, is placed in mixer and ferments while stirring, is stirred
Speed is 20r/min, and whipping temp is 42 DEG C, moves into Quchi koji-making 3 days after stirring 50min, obtains into song；
(3) ferment：It will be transferred into song in fermentation tank, and add purple rice, American pistachios, fennel, anise, Chinese prickly ash, capsicum, salt
And sweetener is well mixed, it is 50 DEG C to control fermentation temperature, is fermented 6 days.
Koji-making 3 days in the step (2), first day temperature control is 32 DEG C, is within second day 28 DEG C, and carry out turning over bent place
Reason, the 3rd day is 24 DEG C, obtains into song；
Clear water adds lime in the step (1), and it is 1% to be made into lime water concentration.
The inoculum concentration of step (2) microbial inoculum is that soya bean total amount is 2%.
Microbial inoculum is aspergillus oryzae and aspergillus niger in the step (2).
The consumption proportion of the aspergillus oryzae and aspergillus niger is 1：2.
Embodiment 3
Formula：Soya bean 55kg, purple rice 13kg, American pistachios 12kg, fennel 2kg, anise 0.8kg, Chinese prickly ash 0.8kg, capsicum
3kg, salt 4kg, sweetener 0.4kg；
Preparation method：(1) wash and boil：Soya bean is cleaned, is put into clear water and soaks 2h, 3~4 times of water for adding soya bean total amount enter
Row is boiled, and is pulled out and is placed on 25min in the environment that temperature is 28 DEG C, stand-by；
(2) koji-making：The soya bean handled well in step (1) is inoculated with microbial inoculum, is placed in mixer and ferments while stirring, is stirred
Speed is 20r/min, and whipping temp is 38 DEG C, moves into Quchi koji-making 3 days after stirring 45min, obtains into song；
(3) ferment：It will be transferred into song in fermentation tank, and add purple rice, American pistachios, fennel, anise, Chinese prickly ash, capsicum, salt
And sweetener is well mixed, it is 50 DEG C to control fermentation temperature, is fermented 5 days.
Koji-making 3 days in the step (2), first day temperature control is 28 DEG C, is within second day 16 DEG C, and carry out turning over bent place
Reason, the 3rd day is 22 DEG C, obtains into song；
Clear water adds lime in the step (1), and it is 1% to be made into lime water concentration.
The inoculum concentration of step (2) microbial inoculum is that soya bean total amount is 1%.
Microbial inoculum is aspergillus oryzae and aspergillus niger in the step (2).
The consumption proportion of the aspergillus oryzae and aspergillus niger is 1：2.
Embodiment 4
Formula：Soya bean 55kg, purple rice 14kg, American pistachios 8kg, fennel 2kg, anise 0.9kg, Chinese prickly ash 0.8kg, capsicum
3.5kg, salt 5kg, sweetener 0.5kg；
Preparation method：(1) wash and boil：Soya bean is cleaned, is put into clear water and soaks 3h, 3~4 times of water for adding soya bean total amount enter
Row is boiled, and is pulled out and is placed on 20min in the environment that temperature is 28 DEG C, stand-by；
(2) koji-making：The soya bean handled well in step (1) is inoculated with microbial inoculum, is placed in mixer and ferments while stirring, is stirred
Speed is 10r/min, and whipping temp is 40 DEG C, moves into Quchi koji-making 3 days after stirring 40min, obtains into song；
(3) ferment：It will be transferred into song in fermentation tank, and add purple rice, American pistachios, fennel, anise, Chinese prickly ash, capsicum, salt
And sweetener is well mixed, it is 47 DEG C to control fermentation temperature, is fermented 4 days.
Koji-making 3 days in the step (2), first day temperature control is 31 DEG C, is within second day 27 DEG C, and carry out turning over bent place
Reason, the 3rd day is 23 DEG C, obtains into song；
Clear water adds lime in the step (1), and it is 1% to be made into lime water concentration.
The inoculum concentration of step (2) microbial inoculum is that soya bean total amount is 1.5%.
Microbial inoculum is aspergillus oryzae and aspergillus niger in the step (2).
The consumption proportion of the aspergillus oryzae and aspergillus niger is 1：2.
Embodiment 5
Formula：Soya bean 60kg, purple rice 15kg, American pistachios 8kg, fennel 1kg, anise 0.5kg, Chinese prickly ash 0.6kg, capsicum 2kg,
Salt 4kg, sweetener 0.6kg；
Preparation method：(1) wash and boil：Soya bean is cleaned, is put into clear water and soaks 3h, 4 times of water for adding soya bean total amount are carried out
Boil, pull out and be placed on 22min in the environment that temperature is 27 DEG C, it is stand-by；
(2) koji-making：The soya bean handled well in step (1) is inoculated with microbial inoculum, is placed in mixer and ferments while stirring, is stirred
Speed is 15r/min, and whipping temp is 40 DEG C, moves into Quchi koji-making 3 days after stirring 40min, obtains into song；
(3) ferment：It will be transferred into song in fermentation tank, and add purple rice, American pistachios, fennel, anise, Chinese prickly ash, capsicum, salt
And sweetener is well mixed, it is 50 DEG C to control fermentation temperature, is fermented 6 days.
Koji-making 3 days in the step (2), first day temperature control is 28 DEG C, is within second day 26 DEG C, and carry out turning over bent place
Reason, the 3rd day is 23 DEG C, obtains into song；
Clear water adds lime in the step (1), and it is 1% to be made into lime water concentration.
The inoculum concentration of step (2) microbial inoculum is that soya bean total amount is 0.5%.
Microbial inoculum is aspergillus oryzae and aspergillus niger in the step (2).
The consumption proportion of the aspergillus oryzae and aspergillus niger is 1：2.
Embodiment 6
Formula：Soya bean 55kg, purple rice 13kg, American pistachios 12kg, fennel 1kg, anise 1kg, Chinese prickly ash 0.6kg, capsicum 2kg,
Salt 3kg, sweetener 0.4kg；
Preparation method：(1) wash and boil：Soya bean is cleaned, is put into clear water and soaks 1h, 3 times of water for adding soya bean total amount are carried out
Boil, pull out and be placed on 30min in the environment that temperature is 24 DEG C, it is stand-by；
(2) koji-making：The soya bean handled well in step (1) is inoculated with microbial inoculum, is placed in mixer and ferments while stirring, is stirred
Speed is 20r/min, and whipping temp is 41 DEG C, moves into Quchi koji-making 3 days after stirring 45min, obtains into song；
(3) ferment：It will be transferred into song in fermentation tank, and add purple rice, American pistachios, fennel, anise, Chinese prickly ash, capsicum, salt
And sweetener is well mixed, it is 48 DEG C to control fermentation temperature, is fermented 5 days.
Koji-making 3 days in the step (2), first day temperature control is 32 DEG C, is within second day 24 DEG C, and carry out turning over bent place
Reason, the 3rd day is 24 DEG C, obtains into song；
Clear water adds lime in the step (1), and it is 1% to be made into lime water concentration.
The inoculum concentration of step (2) microbial inoculum is that soya bean total amount is 2%.
Microbial inoculum is aspergillus oryzae and aspergillus niger in the step (2).
The consumption proportion of the aspergillus oryzae and aspergillus niger is 1：2.
Test example 1
Wherein embodiment group uses the spiced fermented soya bean prepared by scheme of the invention；
Control group uses fermented soya bean prepared by patent 201510420565.X schemes；
As seen from the experiment, its protein of spiced fermented soya bean and amino state content prepared using the present invention program is significantly high
In control group, moisture difference is not notable, and except embodiment 2, remaining embodiment total acid content is below control group.
Claims (9)
1. a kind of spiced fermented soya bean, it is characterised in that raw material is soya bean 50~60,10~15 parts of purple rice, American pistachios 8 in parts by weight
~15 parts, 1~3 part of fennel, anistree 0.5~1.2 part, 0.6~1 part of Chinese prickly ash, 2~4 parts of capsicum, 3~5 parts of salt, sweetener 0.3
~0.6 part.
2. as claimed in claim 1 spices fermented soya bean, it is characterised in that the material in parts by weight for 55 parts of soya bean, 13 parts of purple rice,
12 parts of American pistachios, 2 parts of fennel, anistree 0.8 part, 0.8 part of Chinese prickly ash, 3 parts of capsicum, 4 parts of salt, 0.4 part of sweetener.
3. spices fermented soya bean as claimed in claim 1, it is characterised in that the sweetener is sucrose, maltose, stevioside, sweetness
It is any in element, fructose, xylitol.
4. the preparation method of spices fermented soya bean as claimed in claim 1 or 2, it is characterised in that comprise the following steps：
(1) wash and boil：Soya bean is cleaned, 1~3h of immersion in clear water is put into, 3~4 times of water for adding soya bean total amount are boiled, pulled out
20~30min in the environment that temperature is 20~30 DEG C is placed on, it is stand-by；
(2) koji-making：The soya bean handled well in step (1) is inoculated with microbial inoculum, is placed in mixer and ferments while stirring, mixing speed
For 10~20r/min, whipping temp is 37~42 DEG C, moves into Quchi koji-making 3 days after 40~50min of stirring, obtains into song；
(3) ferment：To be transferred into song in fermentation tank, and add purple rice, American pistachios, fennel, anise, Chinese prickly ash, capsicum, salt and
Sweetener is well mixed, and it is 45~50 DEG C to control fermentation temperature, is fermented 4~6 days.
5. the preparation method of spices fermented soya bean as claimed in claim 4, it is characterised in that koji-making 3 days, first in the step (2)
Its temperature control is 28~32 DEG C, is within second day 24~28 DEG C, and carries out turning over bent processing, and the 3rd day is 20~24 DEG C, is obtained into
It is bent.
6. the preparation method of spices fermented soya bean as claimed in claim 4, it is characterised in that clear water adds lime in the step (1),
And it is 1% to be made into lime water concentration.
7. the preparation method of spices fermented soya bean as claimed in claim 4, it is characterised in that the inoculum concentration of step (2) microbial inoculum is
Soya bean total amount is 0.5~2%.
8. the preparation method of spiced fermented soya bean as described in claim 4 and 7, it is characterised in that microbial inoculum is meter Qu in the step (2)
Mould and aspergillus niger.
9. the preparation method of spices fermented soya bean as claimed in claim 7, it is characterised in that the consumption of the aspergillus oryzae and aspergillus niger
Match as 1：2.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101278720A (en) * | 2007-04-06 | 2008-10-08 | 李左棠 | North China fermented soya bean series |
| CN101485426A (en) * | 2009-02-20 | 2009-07-22 | 王福康 | Aspergillus oryzae type novel technique for producing fermented soya bean |
| CN102919805A (en) * | 2012-08-27 | 2013-02-13 | 广西宁明正珠食品进出口有限公司 | Fermented soybeans and preparation method thereof |
| CN103229978A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Walnut kernel flavor fermented soya bean and preparation method thereof |
| CN104982843A (en) * | 2015-07-17 | 2015-10-21 | 广西南岜仔科技有限公司 | Manufacturing method of lobster sauce |
| CN106213347A (en) * | 2016-07-28 | 2016-12-14 | 广西横县金姐贸易有限公司食品厂 | A kind of manufacture method of sweet-smelling spiced turnips |
-
2017
- 2017-04-05 CN CN201710217487.2A patent/CN107019158A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101278720A (en) * | 2007-04-06 | 2008-10-08 | 李左棠 | North China fermented soya bean series |
| CN101485426A (en) * | 2009-02-20 | 2009-07-22 | 王福康 | Aspergillus oryzae type novel technique for producing fermented soya bean |
| CN102919805A (en) * | 2012-08-27 | 2013-02-13 | 广西宁明正珠食品进出口有限公司 | Fermented soybeans and preparation method thereof |
| CN103229978A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Walnut kernel flavor fermented soya bean and preparation method thereof |
| CN104982843A (en) * | 2015-07-17 | 2015-10-21 | 广西南岜仔科技有限公司 | Manufacturing method of lobster sauce |
| CN106213347A (en) * | 2016-07-28 | 2016-12-14 | 广西横县金姐贸易有限公司食品厂 | A kind of manufacture method of sweet-smelling spiced turnips |
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Application publication date: 20170808 |