CN108041460A - Beans sauce preparation method rich in plurality kinds of health care ingredient - Google Patents
Beans sauce preparation method rich in plurality kinds of health care ingredient Download PDFInfo
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- CN108041460A CN108041460A CN201711339122.3A CN201711339122A CN108041460A CN 108041460 A CN108041460 A CN 108041460A CN 201711339122 A CN201711339122 A CN 201711339122A CN 108041460 A CN108041460 A CN 108041460A
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- soya bean
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- 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
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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Abstract
The present invention relates to a kind of preparation methods of black soya bean sauce, the described method comprises the following steps：1) will impregnate, the black soya bean after boiling and the flour after frying mix in proportion, obtain mixed material；2) the bent essence of aspergillus oryzae is inoculated in mixed material, after stirring evenly, when 28~34 DEG C of cultures 40~45 are small, material is made；3) gained material is put into fermentation tank, adds in brine, ferment 8~12 days under conditions of 45~48 DEG C, pour within every 1~2 day leaching once, ferment product before obtaining；4) yeast mass that ferment product quality percentage is 6%~10% before accounting for is added in preceding ferment product to stir evenly, and is fermented 35~45 days under conditions of 40~44 DEG C, is poured within every 1~2 day leaching once, black soya bean sauce is made.This method is simple and practicable, suitable for commercial introduction.Prepared black soya bean sauce is full of nutrition, has the paste flavor taste of unique flavor.
Description
Technical field
The present invention relates to a kind of preparation methods of flavouring.More particularly to a kind of preparation method of black soya bean sauce.
Background technology
Black soya bean is big in the yield of China, and contains abundant protein, unrighted acid, vitamin, more in black soya bean
Kind minerals and trace element etc..Research shows that black soya bean has good health-care effect, such as norcholesterol, kidney tonifying, beneficial spleen, anti-
Aging improves the functions such as anaemia.These effects meet the demand that modern pursues health-nutrition diet.After especially fermenting
There is the utility that a variety of human bodies need in black soya bean, before black soya bean is not through everfermentation, its absorptivity only has more than ten percent,
Some are even lower.If by zymotechnique, multiple beneficial substance is passivated separation in black soya bean, the black soya bean albumen after everfermentation
Effective nutritional ingredient is more easy to absorb.
The content of the invention
It is an object of the invention to provide one kind using black soya bean as raw material, the fermentation process that leaching is poured using former pond prepares black soya bean
Sauce.This method is simple and practicable, suitable for commercial introduction.Prepared black soya bean sauce is full of nutrition, has the paste flavor taste of unique flavor.
The method specifically includes following steps：
1) will impregnate, the black soya bean after boiling and the flour after frying mix in proportion, obtain mixed material；
2) the bent essence of aspergillus oryzae is inoculated in mixed material, after stirring evenly, when 28~34 DEG C of cultures 40~45 are small, song is made
Material；
3) gained material is put into fermentation tank, adds in brine, ferment 8~12 days under conditions of 45~48 DEG C, every 1~
Pour within 2 days leaching once, ferment product before obtaining；
4) yeast mass that ferment product quality percentage is 6%~10% before accounting for is added in preceding ferment product to stir evenly,
It ferments 35~45 days under conditions of 40~44 DEG C, pours within every 1~2 day leaching once, black soya bean sauce is made.
Selected black soya bean protein content is 38%~45%, and Crude starch content is 28%~35%.
The mass ratio of black soya bean described in step 1) and the flour is 7~5:4, it is preferably 6:4.
Used black soya bean and flour are pre-processed：
It is big to select beans, full grains, the high high-quality black soya bean of protein content, add in 3 times of volumes clear water in impregnate 5~
7 it is small when, preferably 6 it is small when；When drainage 2 is small after immersion；It is steamed under conditions of 0.08~0.12MPa of pressure, 118~125 DEG C of temperature
It boils 35~45 minutes, when heat-insulation pressure keeping 1.5~2.5 is small.
The optimum condition of the boiling is：40 minutes, pressure 0.1MPa time, 121 DEG C of temperature；
12~18 minutes of the flour frying are preferably 15 minutes.
Present invention further propose that ground, the bent essence of 3.951 aspergillus oryzae of section in step 2) the aspergillus oryzae Qu Jingwei；
The mass percent of the bent essence of 3.951 aspergillus oryzae of middle section is the 0.01%~0.05% of the mixed material, excellent
Elect 0.03% as.
Present invention further propose that ground, the temperature cultivated described in step 2) is 29~30 DEG C；In incubation, every 4
~8 turn over Qu Yici when small.
Since heat can be generated in fermentation process, fermentation temperature is caused to gradually rise, material should be stirred in incubation,
To ensure to maintain optimum temperature always in the fermentation process of material.
Prepared in step 2) material incubation time 40~45 it is small when, at this time material be in yellow green, surface can generate spore.
Present invention further propose that ground, the temperature of the step 3) brine is 48~52 DEG C, is preferably 50 DEG C；
When fermentation temperature be less than 50 DEG C when, fermentation 8 days after, protein does not decompose completely, amino acid nitrogen content compared with
It is low, and fermentation period extends.When fermentation temperature is higher than 50 DEG C, with the rise of temperature, enzyme activity is suppressed, final amino
Acid-state nitrogen content also can be relatively low.
The brine is the brine of 16 ° of B é；
The mass ratio 1~2 of the brine and the material:1, it is preferably 1.5：1.
Wherein, when moisture is too low in moromi, it is unfavorable for the decomposition of albumen, ultimately results in that product special flavour is poor and ammonia
Base acid-state nitrogen content is relatively low.When brine content is excessively high, amino acid nitrogen content is decreased obviously.So selection 1.5:1.
Present invention further propose that ground, the yeast mass in step 4) is specifically prepared in the following ways：
After wheat crushing, infiltration, boiling, under the conditions of 28 DEG C~35 DEG C of temperature, access accounts for wheat gross mass as 0.03%
The bent essence of middle section 3.951 aspergillus oryzae, when culture 25~30 is small, wheat starter is made；
It is 1.5~2.5 in mass ratio by the brine of wheat starter and 15B é：1 ratio mixing, 4 are cultivated at 45 DEG C~50 DEG C
~6 days, temperature is dropped to 35 DEG C~42 DEG C, addition aroma-producing yeasts FA-1 cultivates 2~5 days to get yeast mass；
Wherein, the additive amount of the aroma-producing yeasts FA-1 adds 90~110mL Yeast Cultivation liquid for per kilogram wheat starter, excellent
Elect per kilogram material addition 100mL Yeast Cultivation liquid as；
The inoculum concentration 10 of the Yeast Cultivation liquid6A/mL.
The specific preparation method of the yeast mass is：Wheat is crushed to 3-4 valves, warm water material moistening with pair roller pulverizer
1 it is small when, 0.1MPa boilings 30 minutes take the dish out of the pot and are cooled to 31 DEG C.Cut-in quality is more bent than for 0.03% 3.951 aspergillus oryzae of middle section
When essence, wheat starter culture 26~28 processed are small.Go out the bent brine for mixing 15B é.Wherein, the mass ratio of brine and yeast is 2：1.48℃
Culture 5 days adds aroma-producing yeasts FA-1 culture solutions (10 when wheat wine with dregs temperature is down to 38~40 DEG C6A/mL) it cultivates 3 days, be
Yeast mass.
As the preferred embodiment of the present invention, a kind of preparation method of black soya bean sauce is provided, the described method comprises the following steps：
1) will impregnate, the black soya bean after boiling and the flour after frying press 6:4 mass ratio is uniformly mixed, and obtains mixed material；
2) the bent essence of 3.951 aspergillus oryzae of section during inoculation quality percentage is 0.03% in mixed material, after stirring evenly, 29
When~30 DEG C of cultures 40~45 are small, material is made；
Wherein, Qu Yici is turned over when the culture every 4~8 is small；
3) gained material is put into pond, adds in 50 DEG C of 16 ° of B é brine, the fermentation 8~12 under conditions of 45~48 DEG C
My god, leaching is poured daily once, ferment product before obtaining；
The mass ratio of wherein described brine and the material is 1.5：1；
4) yeast mass that ferment product quality percentage is 8% before accounting for is added in preceding ferment product, is stirred evenly, 40~44
It ferments 35~45 days under conditions of DEG C, pours leaching daily once, black soya bean sauce is made；
The yeast mass is specifically prepared in the following ways：
After wheat crushing, infiltration, boiling, under the conditions of 31 DEG C of temperature, access accounts for the middle section that wheat gross mass is 0.03%
The bent essence of 3.951 aspergillus oryzaes, when culture 26~28 is small, is made wheat starter；
It is 2 in mass ratio by the brine of wheat starter and 15B é：1 ratio mixing, cultivates 5 days at 48 DEG C, temperature is declined
To 38 DEG C~40 DEG C, addition aroma-producing yeasts FA-1 cultivates 3 days to get yeast mass；
Wherein, the additive amount of the aroma-producing yeasts FA-1 adds 100mL Yeast Cultivation liquid for per kilogram material；The yeast
The inoculum concentration 10 of culture solution6A/mL；
It is described to pour leaching and be specially：From the bottom switch of fermentation tank, take 10% fermented liquid, from fermentation raw material at the top of uniformly
It pours into, the time poured into is 18~22 minutes.
The present invention includes at least advantages below：
(1) employ former pond and pour leaching technique, ferment in two steps, and specific aroma-producing yeasts are with the addition of in second fermentation
FA-1。
(2) it is with the addition of yeast mass in preceding ferment product.Starchy material enriches in yeast mass, contributes to the growth of saccharomycete
Metabolism can greatly improve the fragrance of black soya bean sauce during rear ferment.
(3) the method is easy to operate, easy to spread.Prepared black soya bean sauce gives off a strong fragrance, mouthfeel is suitable, has uniqueness
Flavor；
(4) the higher black soya bean of protein content is employed as raw material, is coordinated specific zymotechnique, is made in its black soya bean
Protein utilization rate dramatically increases, and considerably increases the nutritive value of black soya bean sauce, and the content of amino nitrogen is not less than in black soya bean sauce
0.70g/100g, moisture are not higher than 65.0g/mL.
Specific embodiment
Following embodiment is not limited to the scope of the present invention for illustrating the present invention.
Embodiment 1
(1) feedstock processing：It is big to choose beans, full grains, the high high-quality black soya bean of protein content；It is preferable to choose quality
Flour.Wherein, the mass ratio of black soya bean and flour material is 6:4.By flour frying 15min.Black soya bean is added in clear to 3 times of volumes
6h is impregnated in water, the black soya bean that will impregnate qualification is put into basket spare after drainage 2h.By soaked black soya bean boiling 40min, pressure
0.1MPa, 121 DEG C, heat-insulation pressure keeping 2h of temperature obtain black soya bean clinker.Well-done black soya bean clinker is put into cooling bath and is dropped naturally
Temperature is uniformly mixed with powder behind frying when temperature is down to 60 degree, continues natural cooling.
(2) koji-making：When mixed material is cooled to 35 DEG C, cut-in quality is more bent than for 0.03% 3.951 aspergillus oryzae of middle section
Essence is mixed thoroughly.Temperature is controlled and cultivates material at 29~32 DEG C.It is every 4~6 it is small when, turn over Qu Yici, culture 42h goes out song, makes
Obtain material.Material is in yellow green at this time, and there is spore on surface.
(3) yeast mass processed：Wheat is crushed to 3-4 valves with pair roller pulverizer, when warm water material moistening 1 is small, 0.1MPa steams
It boils 30 minutes, takes the dish out of the pot and be cooled to 31 DEG C.Cut-in quality is bent more smart than 3.951 aspergillus oryzae of middle section for 0.03%, wheat starter culture processed
26~28 it is small when.Go out the bent brine for mixing 15B é.Wherein, the mass ratio of brine and yeast is 2：1.48 DEG C are cultivated 5 days, treat wheat wine with dregs temperature
Degree adds aroma-producing yeasts FA-1 culture solutions (10 when being down to 38~40 DEG C6A/mL) 3 days are cultivated to get yeast mass.
(4) ferment：The brine for 16 ° of B é that temperature is 50 DEG C is admixed in material, the mass ratio of brine and material is 1.5：
1.It is put into 46 DEG C of fermentation tanks and ferments after stirring evenly, pour leaching daily once, ferment 10 days, ferment product before obtaining.
After fermentation 10 days, the yeast mass that ferment product quality percentage is 8% before accounting for is added in preceding ferment product, is stirred evenly
After continue to ferment, fermentation temperature be 42 DEG C.Leaching is poured daily once.Terminate fermentation after 40 days, you can obtain black soya bean sauce.
Obtained black soya bean sauce finished product gives off a strong fragrance.After testing, the utilization rate of raw material crude protein increases, and wherein amino nitrogen is
0.72g/100g, moisture≤65.0g/mL.
Embodiment 2
Method is same as Example 1 used by the present embodiment, is only during preceding ferment that material is equal with saline
It moves to 50 DEG C of fermentation tanks after even to ferment, fermentation temperature is set to 40 DEG C after adding in yeast mass.Ferment temperature before raising, after reduction
Ferment temperature.Gained black soya bean sauce carbonizes seriously after fermentation under the fermentation condition, and color is in dark brown, sauce insufficient fragrance.
Test example
Black soya bean sauce obtained by Examples 1 and 2 and commercially available common soya sauce are detected；To nutritional ingredient and fragrance into
The content divided is compared.
1 nutritional ingredient of table compares
The height of amino acid nitrogen content determines nutrition and the flavor of sauce.Amino acid nitrogen content is higher, the grade of sauce
With regard to height, quality can also be got well.As seen from the above table, after testing, under conditions of considerable moisture content, amino in 1 black soya bean sauce of embodiment
Acid-state nitrogen content is 0.72g/100g, and amino acid nitrogen content is 0.68g/100g in 2 black soya bean sauce of embodiment, common higher than commercially available
The 0.67g/100g of soya sauce.Isoflavones total amount and dietary fiber content also higher.Black soya bean sauce has product quality height, perfume
The advantages such as gas is strong, full of nutrition, fermentation period is short.
2 fragrance component content of table compares
As seen from the above table, the alcohols in the black soya bean sauce of embodiment 1 and embodiment 2, the content of aldehydes matter are significantly larger than city
Soya sauce is sold, the content of Ester is close.Heterocyclic and aldehyde matter content are less than homologue in commercially available similar soya sauce
The content of matter.The black soya bean paste flavor gas of embodiment 1 and embodiment 2 is more strong.
Although above having used general explanation, specific embodiment and experiment, the present invention is made to retouch in detail
It states, but on the basis of the present invention, it can be made some modifications or improvements, this is apparent to those skilled in the art
's.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed
Scope.
Claims (10)
1. a kind of preparation method of black soya bean sauce, which is characterized in that comprise the following steps：
1) will impregnate, the black soya bean after boiling and the flour after frying mix in proportion, obtain mixed material；
2) the bent essence of aspergillus oryzae is inoculated in mixed material, after stirring evenly, when 28~34 DEG C of cultures 40~45 are small, material is made；
3) gained material is put into fermentation tank, adds in brine, ferment under conditions of 45~48 DEG C 8~12 days, every 1~2 day
Pour leaching once, ferment product before obtaining；
4) yeast mass that ferment product quality percentage is 6%~10% before accounting for is added in preceding ferment product to stir evenly, 40~
It ferments 35~45 days under conditions of 44 DEG C, pours within every 1~2 day leaching once, black soya bean sauce is made.
2. preparation method according to claim 1, which is characterized in that the quality of black soya bean described in step 1) and the flour
Than for 7~5:4, it is preferably 6:4.
3. preparation method according to claim 1, which is characterized in that the time impregnated described in step 1) is small for 5~7
When, preferably 6 it is small when；
And/or the condition of the boiling is：35~45 minutes, 0.08~0.12MPa of pressure time, 118~125 DEG C of temperature；It is excellent
Elect the time as 40 minutes, pressure 0.1MPa, 121 DEG C of temperature；
And/or the time of the frying is 12~18 minutes, is preferably 15 minutes.
4. according to the preparation method described in claim 1-3 any one, which is characterized in that the bent essence of aspergillus oryzae described in step 2)
For the bent essence of middle 3.951 aspergillus oryzae of section；
Preferably, the mass percent of the bent essence of 3.951 aspergillus oryzae of middle section is the 0.01%~0.05% of the mixed material,
More preferably 0.03%.
5. according to the preparation method described in claim 1-4 any one, which is characterized in that the temperature cultivated described in step 2)
For 29~30 DEG C；
And/or it is described culture for every 4~8 it is small when turn over Qu Yici.
6. according to the preparation method described in claim 1-5 any one, which is characterized in that brine described in step 3) is 16 ° of B
The brine of é；
Preferably, the temperature of the brine is 48~52 DEG C, more preferably 50 DEG C；
And/or the mass ratio 1~2 of the brine and the material:1, it is preferably 1.5：1.
7. according to the preparation method described in claim 1-6 any one, which is characterized in that the yeast mass tool in step 4)
Body is prepared in the following ways：
After wheat crushing, infiltration, boiling, under the conditions of 28 DEG C~35 DEG C of temperature, access accounts for wheat gross mass as in 0.03%
The bent essence of 3.951 aspergillus oryzae of section, when culture 25~30 is small, is made wheat starter；
It is 1.5~2.5 in mass ratio by the brine of wheat starter and 15B é：1 ratio mixing, 4~6 are cultivated at 45 DEG C~50 DEG C
My god, temperature is dropped to 35 DEG C~42 DEG C, addition aroma-producing yeasts FA-1 cultivates 2~5 days to get yeast mass；
Wherein, the additive amount of the aroma-producing yeasts FA-1 adds 90~110mL Yeast Cultivation liquid for per kilogram wheat starter, is preferably
Per kilogram material adds 100mL Yeast Cultivation liquid；
The inoculum concentration 10 of the Yeast Cultivation liquid6A/mL.
8. according to the preparation method described in claim 1-7 any one, which is characterized in that described to pour leaching and be specially：From fermentation
The bottom switch of tank takes 8~12% fermented liquid, uniformly pours at the top of the fermentation raw material, and the time poured into is 18~
22 minutes.
9. the preparation method of a kind of black soya bean sauce according to claim 1, which is characterized in that comprise the following steps：
1) will impregnate, the black soya bean after boiling and the flour after frying press 6:4 mass ratio is uniformly mixed, and obtains mixed material；
2) the bent essence of 3.951 aspergillus oryzae of section during inoculation quality percentage is 0.03% in mixed material, after stirring evenly, 29~30
DEG C culture 40~45 it is small when, be made material；
Wherein, Qu Yici is turned over when the culture every 4~8 is small；
3) gained material is put into pond, adds in 50 DEG C of 16 ° of B é brine, ferment 8~12 days under conditions of 45~48 DEG C, often
Day pours leaching once, ferment product before obtaining；
The mass ratio of wherein described brine and the material is 1.5：1；
4) yeast mass that ferment product quality percentage is 8% before accounting for is added in preceding ferment product, is stirred evenly, at 40~44 DEG C
Under the conditions of ferment 35~45 days, pour leaching daily once, black soya bean sauce be made；
The yeast mass is specifically prepared in the following ways：
After wheat crushing, infiltration, boiling, under the conditions of 31 DEG C of temperature, access accounts for the middle section 3.951 that wheat gross mass is 0.03%
The bent essence of aspergillus oryzae, when culture 26~28 is small, is made wheat starter；
It is 2 in mass ratio by the brine of wheat starter and 15B é：1 ratio mixing, cultivates 5 days at 48 DEG C, temperature is dropped to 38
DEG C~40 DEG C, addition aroma-producing yeasts FA-1 cultivates 3 days to get yeast mass；
Wherein, the additive amount of the aroma-producing yeasts FA-1 adds 100mL Yeast Cultivation liquid for per kilogram material；The Yeast Cultivation
The inoculum concentration 10 of liquid6A/mL；
It is described to pour leaching and be specially：From the bottom switch of fermentation tank, take 10% fermented liquid, from fermentation raw material at the top of uniformly fall
Enter, the time poured into is 18~22 minutes.
10. the black soya bean sauce obtained by preparation method described in any one of claim 1-9.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2017105812606 | 2017-07-17 | ||
| CN201710581260 | 2017-07-17 |
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ID=62132258
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110623212A (en) * | 2019-10-30 | 2019-12-31 | 菽乡(重庆)农业科技有限责任公司 | Production process of special bean curd for hot pot |
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Application publication date: 20180518 |