CN108244599A - A kind of brewing method of pea beauty treatment norcholesterol soy sauce - Google Patents
A kind of brewing method of pea beauty treatment norcholesterol soy sauce Download PDFInfo
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- CN108244599A CN108244599A CN201611240300.2A CN201611240300A CN108244599A CN 108244599 A CN108244599 A CN 108244599A CN 201611240300 A CN201611240300 A CN 201611240300A CN 108244599 A CN108244599 A CN 108244599A
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Abstract
The invention discloses a kind of brewing methods of pea beauty treatment norcholesterol soy sauce, the degreasing pea dregs of rice after squeezing or extraction grease are used as primary raw material, with traditional Technology of Brewing Soy Sauce combination modern biotechnology and food processing technology, it brews a kind of pea and supports man of virtue and ability's norcholesterol soy sauce, have both the compound fragrance of pea beautifying face and moistering lotion blood fat reducing function and soy sauce, category novelty fashion, elegant taste, fresh perfume is tempting, can be suitble to the cooking of plurality of dishes；And health care and practical nutritive value, it is of low cost, there is very strong market adaptability and competitiveness.
Description
Technical field
The present invention relates to the technology field of soy sauce, espespecially a kind of brewing side of pea beauty treatment norcholesterol soy sauce
Method.
Background technology
For soy sauce as the basic flavouring in a kind of people's daily life, production Technology is one ancient, comprehensive
The science of conjunction property is that vitality is most strong, one of commodity of life of product longest, market coverage face maximum.Since ancient times, in the people
Occupy highly important status in life.Traditional soy sauce is with raw materials such as soybean, corns, by pretreatment of raw material, koji-making, hair
Ferment leaches the flavouring that the technique productions such as leaching oil and heating preparation come out, and nutrition is extremely abundant, and Major Nutrient composition includes amino
Acid, soluble protein, carbohydrate, acids etc..Amino acid is most important nutritional ingredient in soy sauce, and the height of amino acid content is anti-
The quality of quality of sauce is reflected.The product that amino acid is breaks down proteins and comes, amino acid has 18 kinds in soy sauce, it includes people
8 kinds of essential amino acids of body, they have human body extremely important physiological function, and people can only obtain amino acid just in food
The protein of itself can be formed, protein is the material base of life, is the important composition for forming biological cell tissue, is raw
Object is developed and the raw material of repair tissue, the acid-base balance in human body, the maintenance of water balance, the transmission of hereditary information, substance
Metabolism and transhipment are all related with protein.
Pea pea (scientific name：Pisum sativum L.),（Pea、Field Pea、Garden Pea）, it is to sow in spring 1 year
Year life climber herbaceous plant is got in raw or autumn sowing, is gained the name due to its climbing up by holding on to property of stalk.The also known as honey pea or sweet beans of circle body.Flat body
Nickname it is very much, also known as green soya bean, garden pea (Snow pea), Slight Cold beans, Huaihe River beans, numb beans, Semen phaseoli radiati, stay beans, Jin Dou, the Huis
Beans, wheat pea, Mai Dou, Bi Dou, tired, the state's beans of fiber crops etc., pea is originating from western part of Asia, Mediterranean Region and the Ethiopia before thousands of years
E Biya, Asia Minor are western, and Transcaucasia is whole.Iran and Turkmenistan are its Secondary centers of origin.In the Central Asia, Near East and non-
There is the wild species Mediterranean pea distribution of Pisum in continent the north.This kind and the pea cross fertile cultivated now, it may be possible to
The initial form of modern pea, the distribution of wild species also demonstrate the credibility about the pea centre of origin.Pea is as conduct
Human food and animal feed are the fourth-largest legume crops in the world.China is to be only second to the second-biggest-in-the-world pea production of Canada
State occupies very important status in the production of world's pea.Contain per 100g peas：105 kilojoule of energy（27 kilocalories）, albumen
Matter 7.4g, fat 0.3g, carbohydrate 21.2g, 82.6 μ g of folic acid, dietary fiber 3g, 7 μ g of 3-Hydroxyretinol, 220 μ of carrotene
G, thiamine 0.43mg, riboflavin 0.09mg, niacin 2.3mg, vitamin C 14mg, vitamin e1 .21mg, calcium 21mg, phosphorus
127mg, potassium 332mg, sodium 1.2mg, 0.9 μ g of iodine, magnesium 43mg, iron 1.7mg, zinc 1.29mg, 1.74 μ g of selenium, copper 0.22mg, manganese
0.65mg.《Compendium of Materia Medica》In record, pea has the effect of " dispel facial blackspot, enable face glossy ".Modern study is sent out
Existing, pea contains abundant provitamin A, and provitamin A can be converted into vitamin A in vivo, have the function of moist skin；
The nutrition of pea is very abundant, is also paid attention to very much in Chinese medicine.It is rich in lysine, this is that other grains are not had.With in benefit
Gas, antidiarrheal dysentery adjust battalion to defend, diuresis, subduing inflammation, solve the effect of mammary calculus is malicious.Containing phytolectin, only weigh element, gibberellin A20
Deng, have antibacterial anti-inflammatory, enhance metabolism the other effects of function：Pea is sweet in flavor, mild-natured, returns spleen, stomach;With in benefit
Gas, antidiarrheal dysentery adjust battalion to defend, diuresis, subduing inflammation, solve the effect of mammary calculus is malicious;Cure mainly tinea pedis, carbuncle swells, alactation, taste not
Suitable, hiccup vomiting, thirsty lets out the illnesss such as dysentery at trusted subordinate's distending pain.
With the rapid development of national economy, living standards of the people increase substantially, requirement of the people to diet consumption,
It is more via traditional inexpensive amount, it is promoted to high-quality, come in the high standard of grade.It is combined using traditional Technology of Brewing Soy Sauce existing
It is fresh using pea as the diversified fashion novel sauce of main material production for biotechnology and modern food processing technology
Fragrance is beautiful, and nutrition is unique, samples fashion.Can meet the needs of different geographical consumer groups and dish cooking, horn of plenty is colorful
The modern life adds taste plus taste.
Invention content
A kind of brewing method of pea beauty treatment norcholesterol soy sauce of the present invention, using the degreasing pea after squeezing or extraction grease
Dregs of beans is primary raw material, with traditional Technology of Brewing Soy Sauce combination modern biotechnology and food processing technology, brews pea
The brewing method of beans beauty treatment norcholesterol soy sauce, has both the compound fragrance of pea and soy sauce, category novelty fashion, elegant taste,
Fresh perfume is tempting, can be suitble to the cooking of plurality of dishes.
Technical scheme is as follows：A kind of brewing method of pea beauty treatment norcholesterol soy sauce, including following technique
Step：
1）Feedstock processing：The pea dregs of rice is taken to moisten water boiling with dregs of beans, obtain the boiling material of water content 60-65 wt%；Corn high temperature dries
Roasting, broken, acquisition corn flour；Boiling material with corn flour is uniformly mixed, obtains mixed raw material；The pea dregs of rice, dregs of beans and
The mass ratio of corn is 1：1~1.5：1.6~2.5；
2）Koji-making：It is inoculated with according to the inoculum concentration of 2~5wt ‰ into aforementioned mixed raw material, inoculation temperature≤45 DEG C, koji-making after inoculation
Two-stage temperature control it is as follows：
The spore germination phase enters bent 1-8h 25-32 DEG C
The spore phase of expansion enters bent 8-15h 30-35 DEG C
Early period spore-germination phase enters bent 15-18 34-36 DEG C
Later stage spore-germination phase enters bent 18-22h 31-32 DEG C
The spore growth phase enters bent 22-24h 31-36 DEG C
The spore coloring phase enters bent 24-40h 26-32 DEG C；
3）Salt soaks：By the brine of material made from previous step and 20~25 Baume degrees by weight 1：1.5~2 are mixed with sauce
Wine with dregs；
4）Fermentation：It ferments 150~190 days at 5~35 DEG C, obtains pea and support man of virtue and ability's norcholesterol soy sauce.
Based on the above technical solution, the present invention can also be improved as follows.
Further, step 2）The inoculum concentration is 2~5 ‰, and inoculation temperature is 30-45 DEG C.
Further, step 4）Fermentation process carries out two-stage temperature control, and the condition of two-stage temperature control is as follows：
Fermentation initial stage：Fermentation 1~30 day controls 5~20 DEG C of fermentation temperature；
Earlier fermentation：Fermentation 30~50 days controls 18~25 DEG C of fermentation temperature；
Ferment middle：Fermentation 50~120 days controls 25~32 DEG C of fermentation temperature；
It ferments the later stage：Fermentation 120~150 days controls 30~35 DEG C of fermentation temperature；
It ferments latter stage：Fermentation 150 days or more, room temperature.
Room temperature is also referred to as general temperature or room temperature, and temperature range is 24~26 DEG C.
Second aspect of the present invention discloses a kind of pea and supports man of virtue and ability's norcholesterol soy sauce, is prepared using the above method.
Third aspect present invention discloses application of the aforementioned brewing method in soy sauce production.
Pea contains abundant provitamin A, and provitamin A can be converted into vitamin A in vivo, has moist skin
Effect, rich in lysine；It is sought with gas, antidiarrheal dysentery, tune in benefit and defends, diuresis, subduing inflammation, solves the effect of mammary calculus is malicious;Cure mainly foot
Gas, carbuncle swells, alactation, taste discomfort, hiccup vomiting, trusted subordinate's distending pain, thirsty the effect of letting out the condition symptoms such as dysentery.
The beneficial effects of the invention are as follows：The degreasing pea dregs of rice after squeezing or extraction grease are used as primary raw material, with tradition
Technology of Brewing Soy Sauce combination modern biotechnology is made with food processing technology.There is the effect of pea beautifying face and moistering lotion reducing blood lipid
With the compound fragrance of soy sauce, category novelty fashion, elegant taste, fresh perfume is tempting, can be suitble to the cooking of plurality of dishes.Also, have
There are health care and edible nutritive value.
As it can be seen that the present invention provides one kind that traditional soybean soy sauce can be used as preferable by a series of scientific and technical innovation means
Substitute, and the fresh perfume (or spice) of flavor, nutritive value is high, and low-cost pea soy sauce has been excavated new seasoning resource, widened new
Consumer channel has very strong market adaptability and competitiveness.
Specific embodiment
The principle and features of the present invention are described below in conjunction with the following examples, and the given examples are served only to explain the present invention, not uses
In restriction the scope of the present invention.
1 pea of embodiment supports the brewing method of man of virtue and ability's norcholesterol soy sauce
1.1 feedstock processing：The pea dregs of rice and dregs of beans are cleaned by grid, and metering and then in proportion mixing carry out profit water boiling, make
It obtains protein to be moderately denaturalized, obtains boiling material of the water content in 60 wt%.Corn will be in raw material by proportion stoner vibrating screen
The removal of impurity maize peel it is clean, high temperature bakes, and then crushes and is allowed into 5-6 particles, obtains corn flour.By boiling material and corn
Powder is mixed with water, and obtains mixed raw material；Amount ratio between the pea dregs of rice, dregs of beans and corn is 1：1.5：1.6.
1.2 koji-making：Inoculum concentration according to 5 wt ‰ accesses aspergillus oryzae into aforementioned mixed raw material, and 30 DEG C of inoculation temperature connects
The two-stage temperature control of koji-making is as follows after kind：
The spore germination phase enters 1~8h of song 25-32 DEG C
The spore phase of expansion enters 8~15h of song 30-35 DEG C
Enter 15~18h of song 34-36 DEG C early periods spore-germination phase
Later stage spore-germination phase enters 18~22h of song 31-32 DEG C
The spore growth phase enters 22~31-36 DEG C for 24 hours bent
The spore coloring phase enters 24~40h of song 26-32 DEG C.
1.3 salt soak：By the brine of material made from previous step and 20 Baume degrees by weight 1：2 are mixed with moromi.
1.4 fermentation：It ferments 150 days at 5~35 DEG C, obtains pea and support man of virtue and ability's norcholesterol soy sauce, the segmentation temperature of fermentation process
Degree control is as follows：
Fermentation initial stage：Fermentation 1~30 day controls 5-20 DEG C of fermentation temperature；
Earlier fermentation：Fermentation 30~50 days controls 18-25 DEG C of fermentation temperature；
Ferment middle：Fermentation 50~120 days controls 25-32 DEG C of fermentation temperature；
It ferments the later stage：Fermentation 120~150 days controls 30-35 DEG C of fermentation temperature.
1.5 post processing：Fermentation ends are pumped into milling shop, are squeezed soy sauce Normal juice using the pressing method of physics,
Soy sauce obtains the soy sauce semi-finished product for being used for seasoning by storage clarification precipitation, supernatant sterilizing, filtering, and finally packaging is processed into
For finished industrial product.
2 pea of embodiment supports the preparation method of man of virtue and ability's norcholesterol soy sauce
1.1 feedstock processing：The pea dregs of rice and dregs of beans are cleaned by grid, and metering and then in proportion mixing carry out profit water boiling, make
It obtains protein to be moderately denaturalized, obtains boiling material of the water content in 65wt%.Corn will be in raw material by proportion stoner vibrating screen
The removal of impurity maize peel is clean, and high temperature bakes, and then crushes and is allowed into 5-6 particles, obtains corn flour.By boiling material and corn flour
It is mixed with water, obtains mixed raw material；Amount ratio between the pea dregs of rice, dregs of beans and corn is 1：1：2.5.
1.2 koji-making：Inoculum concentration according to 2wt ‰ accesses aspergillus oryzae into aforementioned mixed raw material, and 45 DEG C of inoculation temperature connects
The two-stage temperature control of koji-making is as follows after kind：
The spore germination phase enters 1~8h of song 25-32 DEG C
The spore phase of expansion enters 8~15h of song 30-35 DEG C
Enter 15~18h of song 34-36 DEG C early periods spore-germination phase
Later stage spore-germination phase enters 18~22h of song 31-32 DEG C
The spore growth phase enters 22~31-36 DEG C for 24 hours bent
The spore coloring phase enters 24~40h of song 26-32 DEG C.
1.3 salt soak：By the brine of material made from previous step and 25 Baume degrees by weight 1：1.5 are mixed with sauce
Wine with dregs.
1.4 fermentation：It ferments 190 days at 5~35 DEG C, obtains pea and support man of virtue and ability's norcholesterol soy sauce, the segmentation temperature of fermentation process
Degree control is as follows：
Fermentation initial stage：Fermentation 1~30 day controls 5-20 DEG C of fermentation temperature；
Earlier fermentation：Fermentation 30~50 days controls 18-25 DEG C of fermentation temperature；
Ferment middle：Fermentation 50~120 days controls 25-32 DEG C of fermentation temperature；
It ferments the later stage：Fermentation 120~150 days controls 30-35 DEG C of fermentation temperature；
It ferments latter stage：Fermentation 150~190 days, 25 DEG C of room temperature.
1.5 post processing：Fermentation ends are pumped into milling shop, are squeezed soy sauce Normal juice using the pressing method of physics,
Soy sauce obtains the soy sauce semi-finished product for being used for seasoning by storage clarification precipitation, supernatant sterilizing, filtering, and finally packaging is processed into
For finished industrial product.
3 soy sauce quality of embodiment
PONY spectrum Buddhist nun's tests are sent to the soy sauce by the brewing production of 1 technique of embodiment, testing result shows the method for the present invention system
Standby pea soy sauce is containing there are many nutritional ingredients such as amino acid needed by human.Specifically it see the table below：
Pea supports the aminoacid ingredient table of man of virtue and ability's norcholesterol soy sauce
The above, embodiment is only that the preferred embodiment of the present invention is described, not to the scope of the present invention
It is defined, under the premise of the spirit of the technology of the present invention is not departed from, this field engineers and technicians are to the technical side of the present invention
The various modifications and improvement that case is made should all be fallen into the protection domain that claims of the present invention determines.
Claims (5)
1. a kind of brewing method of pea beauty treatment norcholesterol soy sauce, comprises the following steps that：
Feedstock processing：The pea dregs of rice is taken to moisten water boiling with dregs of beans, obtain the boiling material of 60~65 wt% of water content；Corn high temperature dries
Roasting, broken, acquisition corn flour；Boiling material with corn flour is uniformly mixed, obtains mixed raw material；The pea dregs of rice, dregs of beans and
The mass ratio of corn is 1：1~1.5：1.6~2.5；
Koji-making：It is inoculated with according to the inoculum concentration of 2~5wt ‰ into aforementioned mixed raw material, inoculation temperature≤45 DEG C, koji-making after inoculation
Two-stage temperature control is as follows：
The spore germination phase enters bent 1-8h 25-32 DEG C
The spore phase of expansion enters bent 8-15h 30-35 DEG C
Early period spore-germination phase enters bent 15-18 34-36 DEG C
Later stage spore-germination phase enters bent 18-22h 31-32 DEG C
The spore growth phase enters bent 22-24h 31-36 DEG C
The spore coloring phase enters bent 24-40h 26-32 DEG C；
Salt soaks：By the brine of material made from previous step and 20~25 Baume degrees by weight 1：1.5~2 are mixed with sauce
Wine with dregs；
Fermentation：It ferments 150~190 days at 5~35 DEG C, obtains pea and support man of virtue and ability's norcholesterol soy sauce.
2. pea as described in claim 1 supports the brewing method of man of virtue and ability's norcholesterol soy sauce, which is characterized in that step 2）It is described to connect
Kind amount is 2~5 ‰, and inoculation temperature is 30-45 DEG C.
3. pea as described in claim 1 supports the brewing method of man of virtue and ability's norcholesterol soy sauce, which is characterized in that step 4）It fermented
Cheng Jinhang two-stage temperature controls, the condition of two-stage temperature control are as follows：
Fermentation initial stage：Fermentation 1~30 day controls 5~20 DEG C of fermentation temperature；
Earlier fermentation：Fermentation 30-50 days controls 18~25 DEG C of fermentation temperature；
Ferment middle：Fermentation 50-120 days controls 25~32 DEG C of fermentation temperature；
It ferments the later stage：Fermentation 120-150 days controls 30~35 DEG C of fermentation temperature；
It ferments latter stage：Fermentation 150 days or more, room temperature.
4. a kind of brewing method of pea beauty treatment norcholesterol soy sauce, using brewing described in claim 1-3 any claims
Method prepares.
5. a kind of brewing method of pea beauty treatment norcholesterol soy sauce described in claim 1-3 any claims is produced in soy sauce
In application.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110558533A (en) * | 2019-06-27 | 2019-12-13 | 山东食圣酿造食品有限公司 | Preparation method of gluten-free soy sauce |
-
2016
- 2016-12-29 CN CN201611240300.2A patent/CN108244599A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110558533A (en) * | 2019-06-27 | 2019-12-13 | 山东食圣酿造食品有限公司 | Preparation method of gluten-free soy sauce |
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Application publication date: 20180706 |
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