CN107549643B

CN107549643B - Method for making winter fermented soya beans

Info

Publication number: CN107549643B
Application number: CN201710978961.3A
Authority: CN
Inventors: 陶强
Original assignee: Mianyang Yuanyou Technology Co ltd
Current assignee: Mianyang Yuanyou Technology Co ltd
Priority date: 2017-10-19
Filing date: 2017-10-19
Publication date: 2021-04-30
Anticipated expiration: 2037-10-19
Also published as: CN107549643A

Abstract

The invention provides a method for making fermented soya beans, which comprises the following steps: 1) cleaning soybeans, and soaking the soybeans in the solution A until the water content reaches 30-50%; 2) steaming the product obtained in the step 1) at 121 ℃ for 7-12 minutes at high pressure, and then cooling to 20-25 ℃; 3) adding the solution B into the product obtained in the step 2), inoculating a mixed strain, and culturing at 20-22 ℃ for 2-3 days to obtain fermented soybean; 4) preparing a fermentation raw material; 5) mixing the raw materials in the step 4), controlling the water content of the mixture to be 30-45%, placing the mixture into a fermentation tank, and performing heat preservation fermentation at 40-42 ℃ for 4-5 days; 6) adding a proper amount of fresh ginger and red pepper into the product obtained in the step 5), and uniformly stirring. The preparation method of the fermented soya beans has no limit to seasons, the preparation method is less than 10 days, and the obtained fermented soya beans have low furan content.

Description

Method for making winter fermented soya beans

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a method for making winter fermented soya beans.

Background

The winter fermented soya beans are a special flavor food which is popular in Jiangxi and are made only after winter due to the limitation of seasons, so the winter fermented soya beans are famous. The common preparation method is that soybeans are cooked, drained, spread for cooling in winter at ambient temperature, then fermented, and then seasonings are added after the fermentation is finished.

However, it is difficult to meet the increasing demand of people for the fermented soybeans because the existing methods are limited by current time and too long fermentation period. Therefore, the method for preparing the fermented soya beans suitable for each period of a year and short in preparation period is developed, has objective commercial value, and can provide a research and development direction for the preparation of traditional food.

In the process of development, the inventor refers to other methods for making fermented soybeans, such as chinese patent with publication number CN 103404831B. However, the inventors found that these preparation methods are not suitable for winter fermented soybeans, mainly represented by: (1) the preparation method of the preserved soybeans is special and has very characteristic local flavor, while other existing fermented soybeans preparation methods can prepare fermented soybeans, but the flavor of the fermented soybeans is different from that of the preserved soybeans; (2) in a plurality of fermented soybean preparation methods, most of the fermented soybean is a secret recipe handed down from ancestors, and the used inoculation bacteria are unknown, so that the method is difficult to implement by others, and the difficulty of a new preparation method suitable for the fermented soybean in winter is increased.

In view of the above, there is a need in the art for a method for making fermented soybeans with short cycle time that can be used all the year round.

Disclosure of Invention

In view of the disadvantages and needs of the prior art, the present invention is directed to a method for making fermented winter beans, comprising the steps of:

1) cleaning soybeans, and soaking the soybeans in the solution A until the water content reaches 30-50%;

2) steaming the product obtained in the step 1) at 121 ℃ for 7-12 minutes at high pressure, and then cooling to 20-25 ℃;

3) adding the solution B into the product obtained in the step 2), inoculating a mixed strain, and culturing at 20-22 ℃ for 2-3 days to obtain fermented soybean;

4) preparing the following fermentation raw materials in parts by weight:

10-15 parts of ginger slices, 18-22 parts of fresh double-strip chopped hot pepper, 3-8 parts of salt and 90-120 parts of the product obtained in the step 3);

5) mixing the raw materials in the step 4), controlling the water content of the mixture to be 30-45%, placing the mixture into a fermentation tank, and performing heat preservation fermentation at 40-42 ℃ for 4-5 days;

6) adding a proper amount of fresh ginger and red pepper into the product obtained in the step 5), and uniformly stirring;

the preparation method of the solution A comprises the following steps: putting 100 parts by weight of peeled potatoes and 8-10 parts by weight of onions into 300 parts by weight of water, boiling, mashing the potatoes, and centrifuging and filtering to obtain filtrate to obtain solution A;

the preparation method of the solution B comprises the following steps: soaking soybeans in water with the weight 4 times that of the soybeans for 12-18 hours, grinding the soybeans into pulp, and centrifugally filtering to obtain filtrate which is recorded as soybean grinding filtrate; cooking potatoes with water 4 times of the weight of the potatoes, mashing, centrifuging, filtering, and collecting filtrate which is marked as potato filtrate; mixing the soybean milk grinding filtrate and the potato filtrate according to the volume ratio of 2:1 to obtain the potato starch grinding paste;

the mixed strain is prepared by mixing the following components in a preservation number of CCTCC: m201026 mucor and Aspergillus oryzae with preservation number of CGMCC No.1712 according to the ratio of bacteria number of 3: 1.

As a preferable scheme of the invention, in the step 4), the following fermentation raw materials are prepared according to parts by weight:

12 parts of ginger slices, 20 parts of fresh double-strip chopped hot pepper, 6 parts of salt and 115 parts of the product obtained in the step 3).

As a preferable scheme of the invention, in the step 5), the water content of the mixture is controlled to be 30-35%.

In the step 1), the weight of the solution A is 5 times of that of the soybeans.

Preferably, in the step 3), the weight ratio of the product obtained in the step 2) to the solution B is 2: 1.

At the time of inoculation, the amount of inoculation was 5%.

The inventors of the present invention found that when other aspergillus oryzae was used (cic 2014), it was not possible to obtain a fermented winter beans with typical flavors. Typical flavors referred to herein are those of fermented soybeans prepared by conventional methods.

In addition, the inventors have found that the treatment prior to fermentation is also decisive for the typical flavour mentioned above. In general, potatoes are generally used only as a fermentation raw material in preparing fermented soybeans, and soaking soybeans is generally performed only with water. The inventor of the invention finds that the typical flavor of the winter fermented soybeans can be obtained by using the fermentation process of the invention after soaking soybeans by using the filtrate obtained after boiling potatoes and onions. Moreover, the solution B is also the key to influence the flavor when preparing fermented soybean.

The reasons for the above findings may be that different species may have requirements for the nutrient source of the fermentation and that the fermentation products produced by different species may also have an effect on the flavor.

For fermented winter beans, since the conventional preparation process is performed in winter and is obtained by fermenting with fermentation bacteria (or ancestral secret yeast) suitable for growing around winter in Shangxi, the fermentation bacteria (yeast) and climate are most likely to be the key to determine the success or failure of the fermented winter beans. However, screening for key bacteria is extremely difficult, and there are few reports in the existing literature. The invention obtains the preparation method of the fermented soya beans which can be prepared all the year round and has short period under the condition of the diligent efforts of the inventor and the addition of certain unexpected components.

It is worth mentioning that the preparation method of the winter fermented soya beans does not add ginger and hot pepper during the fermentation process. However, it has been found that the addition of ginger, salt and pepper in appropriate proportions during the fermentation stage is highly desirable and, if not, significantly affects the flavor profile. After the fermentation is finished, fresh ginger and red pepper are added according to the traditional method, and the winter fermented soya beans with typical flavor can be obtained. Moreover, the manufacturing period of the invention is very short, the whole period does not exceed 10 days, and compared with the traditional method, the required time is greatly shortened.

It is also worth mentioning that the requirements for food safety are getting higher and higher nowadays, the requirements for the furan content in the fermented soybeans are also getting stricter, and the furan content in the fermented soybeans obtained by the invention is also greatly reduced compared with the traditional preparation method. This is a relatively unexpected technical effect obtained by the present invention.

As shown in the examples of the present invention, the fermented soybeans obtained by the present invention also have a relatively excellent content of amino acid nitrogen.

Detailed Description

The present invention is described in detail below by way of examples, and it should be noted that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention.

Example 1

1) Cleaning soybeans, and soaking the soybeans in the solution A until the water content reaches 35%;

3) adding the solution B into the product obtained in the step 2), inoculating a mixed strain, and culturing at 20-22 ℃ for 2.5 days to obtain fermented soybean;

4) preparing the following fermentation raw materials in parts by weight:

12 parts of ginger slices, 20 parts of fresh double-strip chopped hot pepper, 6 parts of salt and 115 parts of the substance obtained in the step 3);

5) mixing the raw materials in the step 4), controlling the water content of the mixture to be 30-35%, placing the mixture into a fermentation tank, and performing heat preservation fermentation for 5 days at 40-42 ℃;

the preparation method of the solution A comprises the following steps: putting 100 parts by weight of peeled potatoes and 8 parts by weight of onions into 300 parts by weight of water, boiling, mashing the potatoes, and centrifuging and filtering to obtain a filtrate, namely a solution A;

At the time of inoculation, the amount of inoculation was 5%.

In the step 3), the weight ratio of the product obtained in the step 2) to the solution B is 2: 1.

Example 2

Compared with example 1, the difference is that: preparing the following fermentation raw materials in parts by weight: 10 parts of ginger slices, 22 parts of fresh double-strip chopped hot pepper, 3 parts of salt and 90 parts of the product obtained in the step 3).

Example 3

Compared with example 1, the difference is that: preparing the following fermentation raw materials in parts by weight: 15 parts of ginger slices, 18 parts of fresh double-strip chopped hot pepper, 9 parts of salt and 120 parts of the product obtained in the step 3).

Comparative example 1

In step 3), the inoculation was performed with aspergillus oryzae deposited under accession number CICC 2014, otherwise the same as in example 1.

Comparative example 2

In step 3), aspergillus oryzae with the collection number of CICC 2014 was used in place of aspergillus oryzae with the collection number of CGMCC No.1712 in example 1 for inoculation, and the rest was the same as in example 1.

Comparative example 3

In step 1), soaking was performed with only water, and the rest was the same as in example 1.

Comparative example 4

Step 2) was carried out by a water boiling method using boiling water instead of solution B, and the rest was the same as in example 1.

Comparative example 5

In step 4), only the product obtained in step 3) was used as a raw material, and the rest was the same as in example 1.

The fermented soybeans obtained in the embodiments 1 to 3 and the comparative embodiments 1 to 5 are evaluated, and the evaluation contents are as follows: (1) flavor evaluation, and (2) related component detection.

In the flavor evaluation, 20 Shanghai fermented soya beans were invited to run by local people using the conventional fermented soya beans preparation method as a reference standard. The traditional preparation method of the winter fermented soya beans comprises the following steps:

after winter, soaking soybeans in clear water overnight in a flexible farmhouse, then boiling the soybeans until the soybeans are well boiled, adding distiller's yeast special for home use, and naturally fermenting in a fermentation tank until white wool grows out to obtain mildewed beans; cutting fresh rhizoma Zingiberis recens and Capsici fructus, adding a little salt, and stirring. The resulting flavor was the "typical fermented winter soybean flavor" described below.

The evaluation results are shown in table 1:

TABLE 1

The relevant components of the fermented soybeans obtained in examples 1 to 3 and the fermented soybeans obtained by the conventional preparation method (as described above) were tested, and the results are shown in table 2: TABLE 2

Claims

1. The method for making the winter fermented soya beans is characterized by comprising the following steps:

3) adding the product obtained in the step 2) into the solution B, inoculating a mixed strain, and culturing at 20-22 ℃ for 2-3 days to obtain fermented soybean;

4) preparing the following fermentation raw materials in parts by weight:

2. The preparation method according to claim 1, wherein in the step 4), the following fermentation raw materials are prepared in parts by weight:

3. The method according to claim 1, wherein in the step 5), the water content of the mixture is controlled to be 30-35%.

4. The method of claim 1, wherein in step 1), the weight of solution A is 5 times that of the soybean.

5. The method according to claim 1, wherein the amount of the inoculated seed is 5% at the time of inoculation.

6. The method according to claim 1, wherein in the step 3), the weight ratio of the product obtained in the step 2) to the solution B is 2: 1.