CN107114694A - A kind of instant soybean residue of local flavor - Google Patents
A kind of instant soybean residue of local flavor Download PDFInfo
- Publication number
- CN107114694A CN107114694A CN201710299487.1A CN201710299487A CN107114694A CN 107114694 A CN107114694 A CN 107114694A CN 201710299487 A CN201710299487 A CN 201710299487A CN 107114694 A CN107114694 A CN 107114694A
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- China
- Prior art keywords
- soybean residue
- local flavor
- extract
- residue
- weight
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- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 88
- 244000068988 Glycine max Species 0.000 title claims abstract description 88
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 46
- 235000019634 flavors Nutrition 0.000 title claims abstract description 46
- 239000002994 raw material Substances 0.000 claims abstract description 37
- 244000207032 American speedwell Species 0.000 claims abstract description 31
- 244000013123 dwarf bean Species 0.000 claims abstract description 28
- 235000021278 navy bean Nutrition 0.000 claims abstract description 28
- 235000013599 spices Nutrition 0.000 claims abstract description 24
- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 18
- 229940069765 bean extract Drugs 0.000 claims abstract description 17
- 229920002752 Konjac Polymers 0.000 claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims abstract description 15
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- 239000008107 starch Substances 0.000 claims abstract description 15
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 14
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- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 claims abstract description 12
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 47
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- QBUKAFSEUHGMMX-MTJSOVHGSA-N (5z)-5-[[3-(1-hydroxyethyl)thiophen-2-yl]methylidene]-10-methoxy-2,2,4-trimethyl-1h-chromeno[3,4-f]quinolin-9-ol Chemical compound C1=CC=2NC(C)(C)C=C(C)C=2C2=C1C=1C(OC)=C(O)C=CC=1O\C2=C/C=1SC=CC=1C(C)O QBUKAFSEUHGMMX-MTJSOVHGSA-N 0.000 claims description 3
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 2
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- 239000000463 material Substances 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 26
- 206010012735 Diarrhoea Diseases 0.000 abstract description 21
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- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract description 12
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- 230000036541 health Effects 0.000 abstract description 9
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- 239000000654 additive Substances 0.000 abstract description 5
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- 235000019789 appetite Nutrition 0.000 abstract description 4
- 150000003384 small molecules Chemical class 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 241000894007 species Species 0.000 abstract description 2
- 240000008086 Echinocereus enneacanthus Species 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 20
- 239000000243 solution Substances 0.000 description 8
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- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 240000009023 Myrrhis odorata Species 0.000 description 4
- 240000003889 Piper guineense Species 0.000 description 4
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000013872 defecation Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
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- 238000004519 manufacturing process Methods 0.000 description 2
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- 230000001629 suppression Effects 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- 238000012449 Kunming mouse Methods 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
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- 239000006227 byproduct Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
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- 238000011156 evaluation Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
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- 229940125396 insulin Drugs 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/37—Removing undesirable substances, e.g. bitter substances using microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention mainly relates to food processing technology field, a kind of instant soybean residue of local flavor is disclosed, is made up of following raw material：Soybean residue, Angel Saccharomyces cerevisiae, spice, pitaya peel, egg, millet, konjak starch, navy bean extract, veronica peregrina extract；Abundant raw material, nutrition is balanced, and color and luster is pale red, and aromatic flavour, local flavor is various, soft chewiness, increases the species of in the market leisure food, soybean residue is turned waste into wealth, and income is improved 21.6%；Angel Saccharomyces cerevisiae is accessed in soybean residue, the macromolecular nutritional ingredient in soybean residue is made full use of, desalinates beany flavor, produce the fragrance and nutritional ingredient of small molecule, the mellowness of soybean residue can be increased simultaneously, be easy to digest and assimilate, it is to avoid gasteremphraxis and diarrhoea phenomenon are produced after edible；Pitaya peel is added, can not only be turned waste into wealth, income is improved, moreover it is possible to the color and luster of abundant product and nutrition, increases the appetite of consumer, without any additive, safety and Health.
Description
Technical field
The invention mainly relates to food processing technology field, more particularly to a kind of instant soybean residue of local flavor.
Background technology
Soybean residue, is to produce the byproduct during soymilk or bean curd, and the yield of annual whole world bean dregs is all very big, and China is
The cradle of bean curd production, with long bean curd production history, the producing and selling amount of bean curd is all larger, corresponding soybean residue
Yield is also very big, is had shown that through research, the nutritional ingredient of some in soybean is remained in bean dregs, aqueous 85% in general soybean residue,
Protein 3.0%, fat 0.5%, carbohydrate（Cellulose, polysaccharide etc.）8.0%, in addition, also containing mineral such as calcium, phosphorus, iron
Matter, nutritious, often to eat soybean residue can reduce cholesterol level, reduce consumption of the diabetes patient to insulin, prevent intestinal cancer,
Weight-reducing, thus soybean residue is considered as a kind of new health foodstuff, but the soybean residue overwhelming majority of China is used as raising
Material and fertilizer, cause the very big wasting of resources, and the deep processed product in the market using soybean residue preparation is few, also
There is not the instant soybean residue of local flavor as leisure food.
The content of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of instant soybean residue of local flavor.
A kind of instant soybean residue of local flavor, is made up of the raw material of following parts by weight：Soybean residue 87 ~ 89, Angel Saccharomyces cerevisiae 2 ~
4th, spice 1.5 ~ 1.7, pitaya peel 17 ~ 19, egg 8 ~ 10, millet 21 ~ 23, konjak starch 7 ~ 9, navy bean extract 0.4 ~
0.6th, veronica peregrina extract 0.4 ~ 0.6；
Described spice, is made up of the raw material of following parts by weight：Salt 23 ~ 25, ginger 8 ~ 10, capsicum 7 ~ 9, pepper 7 ~ 9, flower
Green pepper 6 ~ 8, anise 5 ~ 7, tsaoko 4 ~ 6, fructus amomi 4 ~ 6, cumin 4 ~ 6, all raw materials are mixed, and are crushed to 160 ~ 200 mesh, are fried to Jiao
Perfume (or spice), adds the water of all 200 ~ 300 times of amounts of raw material weight, and after heating is boiled, small fire infusion to volume is original 1/50, drying
It is 8 ~ 10% to water content, obtains spice.
Described egg, is fresh green-egg-shelled, and selenium content is 48 ~ 52 μ g/100g.
Described navy bean extract, navy bean is cleaned, and is crushed, and is added the water of 120 ~ 140 times of amounts of navy bean weight, is beaten
Slurry, the water of filtering, again 80 ~ 100 times of amounts of addition filter residue weight, is beaten, and filtering merges all filtrates, slowly adds into filtrate
Enter absolute alcohol, to final concentration of the 72 ~ 74% of alcohol, 20 ~ 24 hours are stood in 2 ~ 4 DEG C, filtering takes precipitation, dries to aqueous
Measure as 5 ~ 7%, obtain navy bean extract.
Described veronica peregrina extract, veronica peregrina is cleaned, and crushes, and the quality for adding 70 ~ 80 times of amounts of veronica peregrina weight is dense
The edible alkali solution for 0.7 ~ 0.9% is spent, it is original 1/10 that rear infusion to volume is boiled in heating, filtering adds filter into filter residue
The alcoholic solution that the volume fraction of 60 ~ 70 times of amounts of slag weight is 67 ~ 69%, is well mixed, in 40 ~ 42 DEG C, 31 ~ 33kHz ultrasounds 20
~ 25 minutes, filtering merged all filtrates, and drying to water content is 8 ~ 10%, obtains veronica peregrina extract.
A kind of preparation method of the instant soybean residue of local flavor, comprises the following steps：
（1）Soybean residue is collected in container, the water content of regulation soybean residue is 36 ~ 38%, and Angel bread ferment is accessed into soybean residue
Mother, stirs, and is placed in 32 ~ 34 DEG C and ferments 3 ~ 4 hours, cools the temperature to 22 ~ 24 DEG C, continues to ferment 8 ~ 10 hours, fully profit
With the macromolecular nutritional ingredient in soybean residue, desalinate beany flavor, the fragrance and nutritional ingredient of small molecule are produced, while can increase
The mellowness of soybean residue, is easy to digest and assimilate, it is to avoid gasteremphraxis and diarrhoea phenomenon are produced after edible, fermentation soybean residue is obtained；
（2）Pitaya peel is cleaned, impurity elimination, be beaten, turn waste into wealth, improve income, moreover it is possible to the color and luster of abundant product and battalion
Support, increase the appetite of consumer, without any additive, safety and Health obtains dragon fruit latex；
（3）Bean curd water and dragon fruit latex are added into millet, spice is added after boiling, it is original to continue infusion to volume
1/5, saving water resource makes full use of the nutritional ingredient of soybean, and spice is added after boiling, can make each raw material nutrition and
Local flavor is fully merged, and is increased the viscosity and fragrance of milled congee, is strengthened the nutrition and health care function of product, be cooled to room temperature, obtain small
Congee；
（4）Egg is cleaned, shelled, is added in milled congee, is beaten uniformly, is easy to beat uniformly, obtains egg milled congee；
（5）Konjak starch is added in fermentation soybean residue, 60 ~ 80 mesh are ground to, konjak starch is first sufficiently mixed with soybean residue,
Increase the soft elasticity of soybean residue, obtain bean curd slurry；
（6）Bean curd slurry is added in egg milled congee, is well mixed, navy bean extract and veronica peregrina extract is added, increased
Plus the delicate fragrance mouthfeel of product, strengthen healthcare function, be ground to particle diameter for 180 ~ 200 mesh, each raw material is fully merged, it is fine and smooth fragrant
It is soft, in 32 ~ 34kHz ultrasounds 25 ~ 30 minutes, the institutional framework of raw material is destroyed, promotes the release and combination of protein, raw material is removed
In bubble, make even tissue fine and close, stand 30 ~ 35 minutes, steamed in 121 DEG C 15 ~ 20 minutes, the bubble for producing yeast is equal
Even, stomata is fine and closely woven uniform, and soft bullet chewiness, cooling, excision forming, uniform brushing flavoring meets the mouthfeel need of different consumers
Ask, at the same can antibacterial bacteriostatic, extend shelf life, obtain the instant soybean residue of local flavor；
（7）Vacuum packaging, radio sterilization is examined, obtains finished product.
The step（3）Bean curd water, be remaining water after bean curd solidification, addition is 200 ~ 250 times of millet weight.
The step（7）Flavoring, for one kind in barbecue taste, braised in soy sauce taste, spicy.
The eating method of the instant soybean residue of local flavor, it is edible to open packaging, can also be eaten after microwave, steam heating
With.
It is an advantage of the invention that：A kind of instant soybean residue of local flavor that the present invention is provided, abundant raw material, nutrition is balanced, color and luster
Pale red, aromatic flavour, local flavor is various, soft chewiness, increases the species of in the market leisure food, soybean residue is turned waste into wealth, made
Income improves 21.6%；Angel Saccharomyces cerevisiae is accessed in soybean residue, make full use of macromolecular nutrition in soybean residue into
Point, desalinate beany flavor, produce the fragrance and nutritional ingredient of small molecule, while the mellowness of soybean residue can be increased, be easy to digestion
Absorb, it is to avoid gasteremphraxis and diarrhoea phenomenon are produced after edible；Pitaya peel is added, can not only be turned waste into wealth, income is improved,
Color and luster and the nutrition of product can also be enriched, increases the appetite of consumer, without any additive, safety and Health；Add into millet
Enter bean curd water and dragon fruit latex, saving water resource makes full use of the nutritional ingredient of soybean, spice, energy are added after boiling
The nutrition and local flavor for enough making each raw material are fully merged, and are increased the viscosity and fragrance of milled congee, are strengthened the nutrition and health care work(of product
Energy；Egg is added in milled congee, is easy to beat uniformly, konjak starch is added in fermentation soybean residue, makes konjak starch elder generation and beans
Rotten slag is sufficiently mixed, and increases the soft elasticity of soybean residue；By bean curd slurry add egg milled congee after, add navy bean extract and
Veronica peregrina extract, increases the delicate fragrance mouthfeel of product, strengthens healthcare function, can enhance metabolism, and coordinates each organ of body
Function, build up resistance, anti-aging；All raw materials mix a laggard step and are ground, and each raw material is fully merged, fine and smooth
It is fragrant soft；Ultrasound is carried out after grinding, further the institutional framework of destruction raw material, promotes the release and combination of protein, removes raw material
In bubble, make even tissue fine and close, the bubble for producing yeast after the of short duration standing of raw material is uniform, and high temperature steams the gas of rear product
Hole is fine and closely woven uniform, soft bullet chewiness；Flavoring is added after shaping, the mouthfeel demand of different consumers is met, while being capable of antibacterial suppression
Bacterium, extends shelf life.
Embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of instant soybean residue of local flavor, is made up of the raw material of following parts by weight：Soybean residue 87, Angel Saccharomyces cerevisiae 2, spice
1.5th, pitaya peel 17, egg 8, millet 21, konjak starch 7, navy bean extract 0.4, veronica peregrina extract 0.4；
Described spice, is made up of the raw material of following parts by weight：Salt 23, ginger 8, capsicum 7, pepper 7, Chinese prickly ash 6, anise 5,
Tsaoko 4, fructus amomi 4, cumin 4, all raw materials are mixed, and are crushed to 160 mesh, are fried to burnt odor, add all 200 times of amounts of raw material weight
Water, after heating is boiled, small fire infusion to volume is original 1/50, and drying to water content is 8 ~ 10%, obtains spice.
Described egg, is fresh green-egg-shelled, and selenium content is 48 ~ 52 μ g/100g.
Described navy bean extract, navy bean is cleaned, and is crushed, and adds the water of 120 times of amounts of navy bean weight, is beaten,
Filtering, adds the water of 80 times of amounts of filter residue weight again, is beaten, and filtering merges all filtrates, no watery wine is slowly added into filtrate
Essence, to final concentration of the 72% of alcohol, 20 hours are stood in 2 DEG C, and filtering takes precipitation, and drying to water content is 5 ~ 7%, obtains white rue
Beans extract.
Described veronica peregrina extract, veronica peregrina is cleaned, and crushes, and the mass concentration for adding 70 times of amounts of veronica peregrina weight is
0.7% edible alkali solution, it is original 1/10 that rear infusion to volume is boiled in heating, and filtering adds filter residue weight 60 into filter residue
The alcoholic solution that the volume fraction of times amount is 67%, is well mixed, and in 40 DEG C, 31kHz ultrasounds 20 minutes, filtering merges all filters
Liquid, drying to water content is 8 ~ 10%, obtains veronica peregrina extract.
A kind of preparation method of the instant soybean residue of local flavor, comprises the following steps：
（1）Soybean residue is collected in container, the water content of regulation soybean residue is 36%, and Angel Saccharomyces cerevisiae is accessed into soybean residue,
Stir, be placed in 32 DEG C and ferment 3 hours, cool the temperature to 22 DEG C, continue to ferment 8 hours, make full use of big in soybean residue
Molecular nutrition composition, desalinates beany flavor, the fragrance and nutritional ingredient of small molecule is produced, while can increase the soft of soybean residue
Degree, is easy to digest and assimilate, it is to avoid gasteremphraxis and diarrhoea phenomenon are produced after edible, fermentation soybean residue is obtained；
（2）Pitaya peel is cleaned, impurity elimination, be beaten, turn waste into wealth, improve income, moreover it is possible to the color and luster of abundant product and battalion
Support, increase the appetite of consumer, without any additive, safety and Health obtains dragon fruit latex；
（3）Bean curd water and dragon fruit latex are added into millet, spice is added after boiling, it is original to continue infusion to volume
1/5, saving water resource makes full use of the nutritional ingredient of soybean, and spice is added after boiling, can make each raw material nutrition and
Local flavor is fully merged, and is increased the viscosity and fragrance of milled congee, is strengthened the nutrition and health care function of product, be cooled to room temperature, obtain small
Congee；
（4）Egg is cleaned, shelled, is added in milled congee, is beaten uniformly, is easy to beat uniformly, obtains egg milled congee；
（5）Konjak starch is added in fermentation soybean residue, 60 mesh are ground to, konjak starch is first sufficiently mixed with soybean residue, is increased
Plus the soft elasticity of soybean residue, obtain bean curd slurry；
（6）Bean curd slurry is added in egg milled congee, is well mixed, navy bean extract and veronica peregrina extract is added, increased
Plus the delicate fragrance mouthfeel of product, strengthen healthcare function, be ground to particle diameter for 200 mesh, each raw material is fully merged, it is fine and smooth fragrant soft, in
34kHz ultrasounds 30 minutes, destroy the institutional framework of raw material, promote the release and combination of protein, remove the bubble in raw material, make
Even tissue is fine and close, stands 30 minutes, is steamed in 121 DEG C 20 minutes, and the bubble for producing yeast is uniform, and stomata is fine and closely woven uniform,
Soft bullet chewiness, cooling, excision forming, uniform brushing flavoring meets the mouthfeel demand of different consumers, while being capable of antibacterial suppression
Bacterium, extends shelf life, obtains the instant soybean residue of local flavor；
（7）Vacuum packaging, radio sterilization is examined, obtains finished product.
The step（3）Bean curd water, be remaining water after bean curd solidification, addition is 200 times of millet weight.
The step（7）Flavoring, for one kind in barbecue taste, braised in soy sauce taste, spicy.
The eating method of the instant soybean residue of local flavor, it is edible to open packaging, can also be eaten after microwave, steam heating
With.
Embodiment 2
A kind of instant soybean residue of local flavor, is made up of the raw material of following parts by weight：Soybean residue 88, Angel Saccharomyces cerevisiae 3, spice
1.6th, pitaya peel 18, egg 9, millet 22, konjak starch 8, navy bean extract 0.5, veronica peregrina extract 0.5；
Described spice, is made up of the raw material of following parts by weight：Salt 24, ginger 9, capsicum 8, pepper 8, Chinese prickly ash 7, anise 6,
Tsaoko 5, fructus amomi 5, cumin 5, all raw materials are mixed, and are crushed to 160 mesh, are fried to burnt odor, add all 250 times of amounts of raw material weight
Water, after heating is boiled, small fire infusion to volume is original 1/50, and drying to water content is 8 ~ 10%, obtains spice.
Described egg, is fresh green-egg-shelled, and selenium content is 48 ~ 52 μ g/100g.
Described navy bean extract, navy bean is cleaned, and is crushed, and adds the water of 130 times of amounts of navy bean weight, is beaten,
Filtering, adds the water of 90 times of amounts of filter residue weight again, is beaten, and filtering merges all filtrates, no watery wine is slowly added into filtrate
Essence, to final concentration of the 73% of alcohol, 22 hours are stood in 3 DEG C, and filtering takes precipitation, and drying to water content is 5 ~ 7%, obtains white rue
Beans extract.
Described veronica peregrina extract, veronica peregrina is cleaned, and crushes, and the mass concentration for adding 75 times of amounts of veronica peregrina weight is
0.8% edible alkali solution, it is original 1/10 that rear infusion to volume is boiled in heating, and filtering adds filter residue weight 65 into filter residue
The alcoholic solution that the volume fraction of times amount is 68%, is well mixed, and in 41 DEG C, 32kHz ultrasounds 20 minutes, filtering merges all filters
Liquid, drying to water content is 8 ~ 10%, obtains veronica peregrina extract.
Prepare and eating method be the same as Example 1.
Embodiment 3
A kind of instant soybean residue of local flavor, is made up of the raw material of following parts by weight：Soybean residue 89, Angel Saccharomyces cerevisiae 4, spice
1.7th, pitaya peel 19, egg 10, millet 23, konjak starch 9, navy bean extract 0.6, veronica peregrina extract 0.6；
Described spice, is made up of the raw material of following parts by weight：Salt 25, ginger 10, capsicum 9, pepper 9, Chinese prickly ash 8, anise
7th, tsaoko 6, fructus amomi 6, cumin 6, all raw materials are mixed, and are crushed to 200 mesh, are fried to burnt odor, are added all 300 times of raw material weights
The water of amount, after heating is boiled, small fire infusion to volume is original 1/50, and drying to water content is 8 ~ 10%, obtains spice.
Described egg, is fresh green-egg-shelled, and selenium content is 48 ~ 52 μ g/100g.
Described navy bean extract, navy bean is cleaned, and is crushed, and adds the water of 140 times of amounts of navy bean weight, is beaten,
Filtering, adds the water of 100 times of amounts of filter residue weight again, is beaten, and filtering merges all filtrates, is slowly added into filtrate anhydrous
Alcohol, to final concentration of the 74% of alcohol, 24 hours are stood in 4 DEG C, and filtering takes precipitation, and drying to water content is 5 ~ 7%, obtains white
Semen Phaseoli Vulgaris extract.
Described veronica peregrina extract, veronica peregrina is cleaned, and crushes, and the mass concentration for adding 80 times of amounts of veronica peregrina weight is
0.9% edible alkali solution, it is original 1/10 that rear infusion to volume is boiled in heating, and filtering adds filter residue weight 70 into filter residue
The alcoholic solution that the volume fraction of times amount is 69%, is well mixed, and in 42 DEG C, 33kHz ultrasounds 25 minutes, filtering merges all filters
Liquid, drying to water content is 8 ~ 10%, obtains veronica peregrina extract.
Prepare and eating method be the same as Example 1.
Comparative example 1
Remove Angel Saccharomyces cerevisiae and（1）, remaining is prepared and eating method, be the same as Example 1.
Comparative example 2
Pitaya peel is removed, remaining is prepared and eating method, be the same as Example 1.
Comparative example 3
Egg is removed, remaining is prepared and eating method, be the same as Example 1.
Comparative example 4
Millet is removed, remaining is prepared and eating method, be the same as Example 1.
Comparative example 5
Konjak starch is removed, remaining is prepared and eating method, be the same as Example 1.
Comparative example 6
Navy bean extract and veronica peregrina extract are removed, remaining is prepared and eating method, be the same as Example 1.
Comparative example 7
Removal step（5）, by egg, milled congee, konjak starch and fermentation soybean residue in step（4）Once add, remaining preparation
And eating method, be the same as Example 1.
Comparative example 8
Removal step（6）In ultrasound, remaining prepare and eating method, be the same as Example 1.
Comparative example 9
Existing traditional bean curd dregs food.
The nutrition of embodiment and comparative example bean curd dregs food and local flavor compare：
The same batch, maturation, full soybean residue 120kg of Anhui Province Bengbu Region are selected, 12 groups, every group are randomly divided into
10kg, the method that embodiment and comparative example is respectively adopted carries out the preparation of soybean residue, and randomly chooses 40 health volunteers, year
Age is 18 ~ 60 years old, and subjective appreciation is carried out to each group soybean residue, needs to be gargled with mineral water before every kind of product sensory evaluation, implements
The nutrition of example and comparative example bean curd dregs food and local flavor are relatively shown in Table 1.
Table 1：The nutrition of embodiment and comparative example bean curd dregs food and local flavor compare
Show from the result of table 1, the instant soybean residue of local flavor of embodiment, protein and Se content are substantially high compared with comparative example, fragrance
Strong, local flavor is various, soft chewiness, illustrates that the instant soybean residue of local flavor that the present invention is provided has good nutrition and local flavor.
Embodiment and comparative example soybean residue promote the effect of gastrointestinal function：
Randomly choose cleaning grade Kunming mouse 280,18~22g of body weight, male and female half and half, the fasting before modeling of all mouse
12h, free water.Mouse is randomly divided into 14 groups, every group 20, male and female half and half, respectively embodiment group, comparative example group, abdomen
Model group and control group are rushed down, control group is with physiological saline gavage (5ml/kg, by Mice Body restatement), while remaining mouse is carried out
Suffer from diarrhoea modeling, after modeling success, embodiment and comparative example group gavage the soybean residue (5ml/kg, by mouse weight of the group respectively
Meter), Diarrhea Model group and control group gavage physiological saline gavage (5ml/kg, by Mice Body restatement), and continuous 5d, observation mouse fills
Stool situation after stomach in 4h, diarrhea rate：The number of animals of defecation and the percentage of this group of animal number.Loose stool rate：Every animal
The loose stools number arranged and total just the ratio between number.Loose stools level：Represent the degree of loose stools.With loose stools pollution filter paper formation stain, product is big
Small deciding grade and level, is divided into 4 grades, 1 grade：Stain diameter ＜ 1cm；2 grades：1 ~ 1.9cm of stain diameter；3 grades：2 ~ 3cm of stain diameter；4 grades：It is dirty
Mark diameter ＞ 3cm.The series of every 1 heap loose stools is first counted during statistics one by one, is then added all loose stools series of the mouse divided by dilute
Bowel frequency number obtains the average series of loose stools, and abbreviation loose stools level, embodiment and comparative example soybean residue promote the effect of gastrointestinal function to be shown in Table
2。
Table 2：Embodiment and comparative example soybean residue promote the effect of gastrointestinal function
Note："-" indicate without.
From the results shown in Table 2, after the instant soybean residue gavage mouse of the local flavor of embodiment, its defecation frequency, diarrhoea
Rate, loose stool rate and loose stools level are significantly less than comparative example and Diarrhea Model group, illustrate the bean curd pigment additive that the present invention is provided
The instant soybean residue of local flavor of preparation can be obviously promoted gastrointestinal function, it is to avoid abdominal distension and diarrhoea caused by bean product.
Claims (8)
1. a kind of instant soybean residue of local flavor, it is characterised in that be made up of the raw material of following parts by weight：Soybean residue 87 ~ 89, Angel face
Bag yeast 2 ~ 4, spice 1.5 ~ 1.7, pitaya peel 17 ~ 19, egg 8 ~ 10, millet 21 ~ 23, konjak starch 7 ~ 9, navy bean are carried
Take thing 0.4 ~ 0.6, veronica peregrina extract 0.4 ~ 0.6；
Described spice, is made up of the raw material of following parts by weight：Salt 23 ~ 25, ginger 8 ~ 10, capsicum 7 ~ 9, pepper 7 ~ 9, flower
Green pepper 6 ~ 8, anise 5 ~ 7, tsaoko 4 ~ 6, fructus amomi 4 ~ 6, cumin 4 ~ 6, all raw materials are mixed, and are crushed to 160 ~ 200 mesh, are fried to Jiao
Perfume (or spice), adds the water of all 200 ~ 300 times of amounts of raw material weight, and after heating is boiled, small fire infusion to volume is original 1/50, drying
It is 8 ~ 10% to water content, obtains spice.
2. the instant soybean residue of local flavor according to claim 1, it is characterised in that described egg, is fresh green-egg-shelled, containing selenium
Measure as 48 ~ 52 μ g/100g.
3. the instant soybean residue of local flavor according to claim 1, it is characterised in that described navy bean extract, by navy bean
Clean, crush, add the water of 120 ~ 140 times of amounts of navy bean weight, be beaten, filtering adds 80 ~ 100 times of amounts of filter residue weight again
Water, be beaten, filtering merges all filtrates, absolute alcohol is slowly added into filtrate, to final concentration of the 72 ~ 74% of alcohol,
20 ~ 24 hours are stood in 2 ~ 4 DEG C, filtering takes precipitation, and drying to water content is 5 ~ 7%, obtains navy bean extract.
4. the instant soybean residue of local flavor according to claim 1, it is characterised in that described veronica peregrina extract, by veronica peregrina
Clean, crush, the mass concentration for adding 70 ~ 80 times of amounts of veronica peregrina weight is 0.7 ~ 0.9% edible alkali solution, after heating is boiled
Infusion to volume is original 1/10, filtering, and the volume fraction that 60 ~ 70 times of amounts of filter residue weight are added into filter residue is 67 ~ 69%
Alcoholic solution, is well mixed, in 40 ~ 42 DEG C, 31 ~ 33kHz ultrasounds 20 ~ 25 minutes, filtering, merges all filtrates, and drying is to containing
Water is 8 ~ 10%, obtains veronica peregrina extract.
5. a kind of preparation method of the instant soybean residue of local flavor according to claim 1, it is characterised in that comprise the following steps：
（1）Soybean residue is collected in container, the water content of regulation soybean residue is 36 ~ 38%, and Angel bread ferment is accessed into soybean residue
Mother, stirs, and is placed in 32 ~ 34 DEG C and ferments 3 ~ 4 hours, cools the temperature to 22 ~ 24 DEG C, continues to ferment 8 ~ 10 hours, must ferment
Soybean residue；
（2）Pitaya peel is cleaned, impurity elimination, be beaten, obtain dragon fruit latex；
（3）Bean curd water and dragon fruit latex are added into millet, spice is added after boiling, it is original to continue infusion to volume
1/5, room temperature is cooled to, milled congee is obtained；
（4）Egg is cleaned, shelled, is added in milled congee, is beaten uniformly, is easy to beat uniformly, obtains egg milled congee；
（5）Konjak starch is added in fermentation soybean residue, 60 ~ 80 mesh is ground to, obtains bean curd slurry；
（6）Bean curd slurry is added in egg milled congee, is well mixed, navy bean extract and veronica peregrina extract is added, grinds
Particle diameter is milled to for 180 ~ 200 mesh, in 32 ~ 34kHz ultrasounds 25 ~ 30 minutes, 30 ~ 35 minutes is stood, 15 ~ 20 points is steamed in 121 DEG C
Clock, cooling, excision forming, uniform brushing flavoring obtains the instant soybean residue of local flavor；
（7）Vacuum packaging, radio sterilization is examined, obtains finished product.
6. the preparation method of the instant soybean residue of local flavor according to claim 5, it is characterised in that the step（3）Bean curd
Water, is remaining water after bean curd solidification, and addition is 200 ~ 250 times of millet weight.
7. the preparation method of the instant soybean residue of local flavor according to claim 5, it is characterised in that the step（7）Seasoning
Material, for one kind in barbecue taste, taste, spicy braised in soy sauce.
8. according to the eating method of any one of the claim 1 ~ 7 instant soybean residue of local flavor, it is characterised in that opening packaging is
Edible, can also eat after microwave, steam heating.
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| CN113498846A (en) * | 2021-07-16 | 2021-10-15 | 北京经济管理职业学院(北京经理学院) | Preparation method for producing bean product by recycling bean curd residues and bean product |
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