CN108433071A - A kind of processing method of beans acid soup - Google Patents
A kind of processing method of beans acid soup Download PDFInfo
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- CN108433071A CN108433071A CN201810148578.XA CN201810148578A CN108433071A CN 108433071 A CN108433071 A CN 108433071A CN 201810148578 A CN201810148578 A CN 201810148578A CN 108433071 A CN108433071 A CN 108433071A
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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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
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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Abstract
The present invention relates to belong to food processing technology field, more particularly to a kind of processing method of beans acid soup, it is to select green peel beans for raw materials for production, soaking, grinding, boiling, separation is cooling, trip is starched, after squeezing processing, bean clear water is made, beans acid soup is made through anaerobic fermentation, ferment at constant temperature in bean clear water, the beans acid soup of gained is rich in vitamin B12, can prevent aging of brain and senile dementia；Rich in gamma amino butyric acid, it is beneficial to growth and development；Protein content is 0.377%, total sugar content is 0.313%, crude fat content is 0.06%, isoflavone content is 0.014%, exterior quality of the beans acid soup with transparent, faint scent, micro- Huang obtained by the invention, it can make beverage, soup bottom, flavoring agent etc., soup is prevented phenomena such as precipitation, muddy occur in long-term preservation.
Description
Technical field
The present invention relates to belonging to food processing technology field, more particularly to a kind of processing method of beans acid soup.
Background technology
Sour soup is the favorite traditional food of people institute of Guizhou province, " cellar for storing things that beans acid soup i.e. common people often say
The features such as water ", its micro- yellow, transparent, smell mellowness, sweet mouthfeel, hydrochloric acid in gastric juice can be promoted, wash that stomach is greasy, and cold dispelling dissipate-swelling has clearly
It promotes the production of body fluid to quench thirst, the function of Appetizing spleen-tonifying, the profitable strain and abundant nutritional ingredient in sour soup are to adjusting human body intestinal canal Tiny ecosystem
Balance promotes health and prevents the health-care efficacies such as disease of digestive tract.
As application No. is 201710362775.7《A kind of formula of Compound-acid soup, Compound-acid soup and preparation method thereof》In
Disclosed Compound-acid soup is made of the formula of Compound-acid soup, and the formula of Compound-acid soup includes glutinous rice, scented rice, sweet wine, tomato, red
Capsicum, white wine, edible salt, ginger, soyabean protein powder, Radix Codonopsis, the membrane of a chicken's gizzard, rhizoma cyperi and water.The Compound-acid soup is by white acid soup and red
The flavor of sour soup is combined together, and taste is fragrant, nutrition is comprehensive, additionally it is possible to good coordinating intestines and stomach.A kind of preparation of Compound-acid soup
Soyabean protein powder and sweet wine mixed fermentation are made zymotic fluid, glutinous rice, polished rice, water and zymotic fluid mixed fermentation are made by method
First mixture；By sweet wine, white wine and edible salt, mixing carries out anaerobic fermentation and the second mixture is made；By pimiento, ginger,
Sweet wine, white wine and edible salt mixing carry out anaerobic fermentation and third mixture are made.This method is simple and convenient, Compound-acid soup obtained
It is easily stored.
Currently, civil make sour soup usually using tomato, salt and thin rice gruel as raw material by the way of spontaneous fermentation,
The disadvantage is that fermentation period is longer, tart flavour is weaker, big by Environmental Factors, unstable product quality, during long-term preservation
Easily there is phenomena such as precipitation, muddy, or even corruption becomes.
Invention content
The present invention makes sour soup in order to solve the above technical problems, the invention selection green peel beans are raw material, provides
A kind of processing method of beans acid soup.
It is realized particular by following technical scheme：
A kind of processing method of beans acid soup, selects green peel beans for raw materials for production, soaking, grinding, boiling, separation be cooling,
After trip slurry, squeezing processing, bean clear water is made, beans acid soup is made through anaerobic fermentation, ferment at constant temperature in bean clear water.
Further, the processing method of beans acid soup, step include：
(1) beans are selected：Select protein content for 37-45%, fat content is the green peel beans of 18-20%；
(2) it impregnates：It is not exposed the surface with green peel beans and keeps 10cm clear water layers, soaked under conditions of water temperature is 18-22 DEG C
Green peel beans are steeped, until bean cotyledon whitens；
(3) defibrination：Soaked green peel beans are carried out plus water is ground；
(4) mashing off：It carries out the slurry of grinding gained to be steam heated to 60-70 DEG C, after defoaming treatment, continues steam heating
To boiling, it is boiled with soft fire 3-5min；
(5) it detaches：It is carried out squeezing separation 3 times with filter bag, obtains soya-bean milk；
(6) cooling：It goes soya-bean milk is cold to 75-80 DEG C；
(7) trip slurry：By soya-bean milk after cooling and water in mass ratio 1:3 ratio, which is blent to soya-bean milk, there is flocculent deposit
It object and is separated from water, after then heating 1-2min, heat preservation is stood, and obtains the soya-bean milk of solidification；
(8) it squeezes：The soya-bean milk that solidification is rolled with weight collects the pulp-water of extrusion, obtains bean clear water；
(9) relieving haperacidity is starched：It is 4.5 that bean clear water, which is carried out anaerobic fermentation to pH, obtains wintercherry；
(10) relieving haperacidity soup：Wintercherry is subjected to ferment at constant temperature, obtains beans acid soup.
Further, it is 1 in mass ratio that the grinding of described plus water, which is according to green peel beans (in terms of dry beans) and water inventory,:(5-
10) it is ground 3 times, first time amount of water is the 30% of water inventory, and second of amount of water is the 30% of water inventory, and third time adds
Water is the 40% of water inventory.
Further, the grinding of described plus water is and at least 1 progress of fine grinding according at least roughly grinding 1 time.
The processing method of the beans acid soup of the invention can also be included in soaking process and alkaline water is selected to be soaked
Bubble.
The alkaline water is soda water.
Green peel beans quality is added after can also being included in defoaming treatment in the processing method of the beans acid soup of the invention
The sodium carboxymethylcellulose of 0.001-0.003%.
The processing method of the beans acid soup of the invention can also be included in addition bean clear water quality during relieving haperacidity slurry
The Dendrobium officinale polysaccharide of wintercherry quality 0.01-0.06% is added in the konjak oligosaccharide of 0.2-0.5% during relieving haperacidity soup.
In conclusion the beneficial effects of the present invention are：Beans acid soup obtained by the invention is rich in vitamin B12, can
Prevent aging of brain and senile dementia；Rich in gamma amino butyric acid, it is beneficial to growth and development；Protein content is
0.377%, total sugar content 0.313%, crude fat content 0.06%, isoflavone content 0.014%, present invention wound
Exterior quality of the beans acid soup of gained with transparent, faint scent, micro- Huang is made, beverage, soup bottom, flavoring agent etc. can be made, in long-term preservation
Soup is prevented phenomena such as precipitation, muddy occur.
First, it is 37-45% that protein content is selected in the invention, and fat content is that the green peel beans of 18-20% are advantageous
In providing sufficient trophic factors for itself fermentation, the excellent environment of fermentation is ensured；Secondly, the invention is impregnated and is ground
Slurry is conducive to the extract content for improving nutritional ingredient in green peel beans, is improved particularly protein extract content；In conjunction with the control of mashing off technique
System, is on the one hand conducive to keeping for fragrance component, be on the other hand conducive to eliminate anti-nutritional factors and trypsin inhibitor and
Other harmful bacteria ingredients, and then advantageously ensure that product quality, corruption, which occurs, during especially preventing soup to preserve becomes, is muddy
It is turbid, precipitation phenomena such as；In conjunction with separation, cooling, the control of trip slurry, squeezing process, be conducive to the nutritional ingredient for improving bean clear water
And quality stability so that rich in organic acidfast bacilli and Bacillus acidi lactici, acetobacter etc. such as lactic acid, acetic acid enteron aisles benefit in bean clear water
Raw bacterium and incoagulability legumelin；Finally, using anaerobic fermentation and ferment at constant temperature, improve ferment effect so that beans acid soup nutrition
Ingredient and exterior quality are high.
In addition, the invention is to preferably improve the nutritional ingredients recovery rate such as protein, it is also an option that with alkalinity
Water is impregnated；In order to preferably improve coagulability of the nutrition such as protein at recovery rate and soya-bean milk, while improving vitamin etc.
The stability of ingredient, it is also an option that a small amount of sodium carboxymethylcellulose is added；It is sent out to preferably improve lactic acid bacteria in bean clear water
Ferment effect promotes lactic acid bacteria synergy, it is also an option that konjak oligosaccharide is added during relieving haperacidity slurry, adds during relieving haperacidity soup
Enter Dendrobium officinale polysaccharide.
Specific implementation mode
Specific embodiments of the present invention will be described in further detail below, but the invention is not limited in these realities
Mode is applied, it is claimed to still fall within the claims in the present invention for any improvement or replacement on the present embodiment essence spirit
Range.
Embodiment 1
The processing method of beans acid soup provided in this embodiment, step include：
Step 1：Select beans
It is 40% to select protein content, the green peel beans that fat content is 19%；
Step 2：It impregnates:
It is not exposed the surface with green peel beans and keeps 10cm clear water layers, green peel beans are impregnated under conditions of water temperature is 20 DEG C, until
Bean cotyledon whitens；
Step 3：Defibrination
Add water to roughly grind 1 time soaked green peel beans, then adds water fine grinding 1 time, add water fine grinding 1 time；Wherein, green peel beans
(in terms of dry beans) are 1 in mass ratio with water inventory:8, first time amount of water is the 30% of water inventory, and second of amount of water is that water is total
The 30% of amount, third time amount of water is the 40% of water inventory；
Step 4：Mashing off
It carries out the slurry of grinding gained to be steam heated to 65 DEG C, after defoaming treatment, continue after being steam heated to boiling, it is small
Fire boils 4min；
Step 5：Separation
It is carried out squeezing separation 3 times with filter bag, obtains soya-bean milk；
Step 6：It is cooling
It goes soya-bean milk is cold to 78 DEG C；
Step 7：Trip slurry
By soya-bean milk after cooling and water in mass ratio 1:3 ratio, which is blent to soya-bean milk, there is flocky precipitate and and water
Separation, after then heating 90s, heat preservation is stood, and obtains the soya-bean milk of solidification；
Step 8：Squeezing
The soya-bean milk that solidification is rolled with weight collects the pulp-water of extrusion, obtains bean clear water；
Step 9：Relieving haperacidity is starched
It is 4.5 that bean clear water, which is carried out anaerobic fermentation to pH, obtains wintercherry；
Step 10：Relieving haperacidity soup
Wintercherry is subjected to ferment at constant temperature, obtains beans acid soup.
Embodiment 2
The processing method of beans acid soup provided in this embodiment, step include：
Step 1：Select beans
It is 37% to select protein content, the green peel beans that fat content is 20%；
Step 2：It impregnates:
It is not exposed the surface with green peel beans and keeps 10cm clear water layers, green peel beans are impregnated under conditions of water temperature is 18 DEG C, until
Bean cotyledon whitens；
Step 3：Defibrination
Water is added to roughly grind 1 time soaked green peel beans, then plus water is roughly ground 1 time, adds water fine grinding 1 time；Wherein, green peel beans
(in terms of dry beans) are 1 in mass ratio with water inventory:10, first time amount of water is the 30% of water inventory, and second of amount of water is water
The 30% of total amount, third time amount of water are the 40% of water inventory；
Step 4：Mashing off
It carries out the slurry of grinding gained to be steam heated to 63 DEG C, after defoaming treatment, continue after being steam heated to boiling, it is small
Fire boils 4min；
Step 5：Separation
It is carried out squeezing separation 3 times with filter bag, obtains soya-bean milk；
Step 6：It is cooling
It goes soya-bean milk is cold to 79 DEG C；
Step 7：Trip slurry
By soya-bean milk after cooling and water in mass ratio 1:3 ratio, which is blent to soya-bean milk, there is flocky precipitate and and water
Separation, after then heating 85s, heat preservation is stood, and obtains the soya-bean milk of solidification；
Step 8：Squeezing
The soya-bean milk that solidification is rolled with weight collects the pulp-water of extrusion, obtains bean clear water；
Step 9：Relieving haperacidity is starched
It is 4.5 that bean clear water, which is carried out anaerobic fermentation to pH, obtains wintercherry；
Step 10：Relieving haperacidity soup
Wintercherry is subjected to ferment at constant temperature, obtains beans acid soup.
Embodiment 3
The processing method of beans acid soup provided in this embodiment, step include：
Step 1：Select beans
It is 37% to select protein content, the green peel beans that fat content is 18%；
Step 2：It impregnates:
It is not exposed the surface with green peel beans and keeps 10cm clear water layers, green peel beans are impregnated under conditions of water temperature is 18 DEG C, until
Bean cotyledon whitens；
Step 3：Defibrination
Add water to roughly grind 1 time soaked green peel beans, then adds water fine grinding 1 time, add water corase grinding 1 time；Wherein, green peel beans
(in terms of dry beans) are 1 in mass ratio with water inventory:5, first time amount of water is the 30% of water inventory, and second of amount of water is that water is total
The 30% of amount, third time amount of water is the 40% of water inventory；
Step 4：Mashing off
It carries out the slurry of grinding gained to be steam heated to 60 DEG C, after defoaming treatment, continue after being steam heated to boiling, it is small
Fire boils 3min；
Step 5：Separation
It is carried out squeezing separation 3 times with filter bag, obtains soya-bean milk；
Step 6：It is cooling
It goes soya-bean milk is cold to 75 DEG C；
Step 7：Trip slurry
By soya-bean milk after cooling and water in mass ratio 1:3 ratio, which is blent to soya-bean milk, there is flocky precipitate and and water
Separation, after then heating 1min, heat preservation is stood, and obtains the soya-bean milk of solidification；
Step 8：Squeezing
The soya-bean milk that solidification is rolled with weight collects the pulp-water of extrusion, obtains bean clear water；
Step 9：Relieving haperacidity is starched
It is 4.5 that bean clear water, which is carried out anaerobic fermentation to pH, obtains wintercherry；
Step 10：Relieving haperacidity soup
Wintercherry is subjected to ferment at constant temperature, obtains beans acid soup.
Embodiment 4
The processing method of beans acid soup provided in this embodiment, step include：
Step 1：Select beans
It is 45% to select protein content, the green peel beans that fat content is 20%；
Step 2：It impregnates:
It is not exposed the surface with green peel beans and keeps 10cm clear water layers, green peel beans are impregnated under conditions of water temperature is 22 DEG C, until
Bean cotyledon whitens；
Step 3：Defibrination
Soaked green peel beans are added into water fine grinding 1 time, then plus water is roughly ground 1 time, adds water fine grinding 1 time；Wherein, green peel beans
(in terms of dry beans) are 1 in mass ratio with water inventory:10, first time amount of water is the 30% of water inventory, and second of amount of water is water
The 30% of total amount, third time amount of water are the 40% of water inventory；
Step 4：Mashing off
It carries out the slurry of grinding gained to be steam heated to 70 DEG C, after defoaming treatment, continue after being steam heated to boiling, it is small
Fire boils 5min；
Step 5：Separation
It is carried out squeezing separation 3 times with filter bag, obtains soya-bean milk；
Step 6：It is cooling
It goes soya-bean milk is cold to 75-80 DEG C；
Step 7：Trip slurry
By soya-bean milk after cooling and water in mass ratio 1:3 ratio, which is blent to soya-bean milk, there is flocky precipitate and and water
Separation, after then heating 2min, heat preservation is stood, and obtains the soya-bean milk of solidification；
Step 8：Squeezing
The soya-bean milk that solidification is rolled with weight collects the pulp-water of extrusion, obtains bean clear water；
Step 9：Relieving haperacidity is starched
It is 4.5 that bean clear water, which is carried out anaerobic fermentation to pH, obtains wintercherry；
Step 10：Relieving haperacidity soup
Wintercherry is subjected to ferment at constant temperature, obtains beans acid soup.
Embodiment 5
On the basis of embodiment 1, soda water is selected to be impregnated in soaking process.
Embodiment 6
On the basis of embodiment 1, the sodium carboxymethylcellulose of green peel beans quality 0.002% is added after defoaming treatment.
Embodiment 7
On the basis of embodiment 1, the konjak oligosaccharide of bean clear water quality 0.35% is added during relieving haperacidity slurry, in relieving haperacidity
The Dendrobium officinale polysaccharide of wintercherry quality 0.035% is added during soup.
Embodiment 8
On the basis of embodiment 3, the sodium carboxymethylcellulose of green peel beans quality 0.002% is added after defoaming treatment.
Embodiment 9
On the basis of embodiment 3, the konjak oligosaccharide of bean clear water quality 0.2% is added during relieving haperacidity slurry, in relieving haperacidity
The Dendrobium officinale polysaccharide of wintercherry quality 0.06% is added during soup.
Embodiment 10
On the basis of embodiment 3, the sodium carboxymethylcellulose of green peel beans quality 0.001% is added after defoaming treatment.
Embodiment 11
On the basis of embodiment 1, the sodium carboxymethylcellulose of green peel beans quality 0.003% is added after defoaming treatment.
Embodiment 12
On the basis of embodiment 1, the konjak oligosaccharide of bean clear water quality 0.5% is added during relieving haperacidity slurry, in relieving haperacidity
The Dendrobium officinale polysaccharide of wintercherry quality 0.01% is added during soup.
Embodiment 13
On the basis of embodiment 2, the konjak oligosaccharide of bean clear water quality 0.4% is added during relieving haperacidity slurry, in relieving haperacidity
The Dendrobium officinale polysaccharide of wintercherry quality 0.02% is added during soup.
Test example
Clearance
Control group：Sour soup made from thin rice gruel；
Experimental group：Embodiment 1, embodiment 2, embodiment 4, embodiment 5, embodiment 6, embodiment 8, made from embodiment 9
Sour soup
Experimental method：Sour soup is refrigerated 6 by the light transmittance measured at 700nm with ultraviolet-visible photometer before experiment
After month, the light transmittance measured at 700nm with ultraviolet-visible photometer calculates the variance rate for preserving front and back light transmittance, as a result
Such as table 1：
Table 1：
| Group | Control group | Embodiment 1 | Embodiment 2 | Embodiment 4 | Embodiment 5 | Embodiment 6 | Embodiment 8 | Embodiment 9 |
| Clarity | 15.7% | 1.8% | 2.4% | 2.3% | 0.3% | 1.1% | 0.7% | 0.6% |
Claims (8)
1. a kind of processing method of beans acid soup, it is characterised in that：Select green peel beans for raw materials for production, soaking, grinding, boiling,
Separation is cooling, trip is starched, after squeezing processing, and bean clear water is made, and beans acid soup is made through anaerobic fermentation, ferment at constant temperature in bean clear water.
2. the processing method of beans acid soup as described in claim 1, it is characterised in that：Include the following steps：
(1) beans are selected：Select protein content for 37-45%, fat content is the green peel beans of 18-20%；
(2) it impregnates：It is not exposed the surface with green peel beans and keeps 10cm clear water layers, impregnated under conditions of water temperature is 18-22 DEG C green
Pi Dou, until bean cotyledon whitens；
(3) defibrination：Soaked green peel beans are carried out plus water is ground；
(4) mashing off：It carries out the slurry of grinding gained to be steam heated to 60-70 DEG C, after defoaming treatment, continues to be steam heated to boiling
After rising, it is boiled with soft fire 3-5min；
(5) it detaches：It is carried out squeezing separation 3 times with filter bag, obtains soya-bean milk；
(6) cooling：It goes soya-bean milk is cold to 75-80 DEG C；
(7) trip slurry：By soya-bean milk after cooling and water in mass ratio 1:3 ratio blent to soya-bean milk occur flocky precipitate and
It is separated from water, after then heating 1-2min, heat preservation is stood, and obtains the soya-bean milk of solidification；
(8) it squeezes：The soya-bean milk that solidification is rolled with weight collects the pulp-water of extrusion, obtains bean clear water；
(9) relieving haperacidity is starched：It is 4.5 that bean clear water, which is carried out anaerobic fermentation to pH, obtains wintercherry；
(10) relieving haperacidity soup：Wintercherry is subjected to ferment at constant temperature, obtains beans acid soup.
3. the processing method of beans acid soup as claimed in claim 2, it is characterised in that：The grinding of described plus water is according to green peel beans
(in terms of dry beans) are 1 in mass ratio with water inventory:(5-10) is ground 3 times, and first time amount of water is the 30% of water inventory, the
Secondary amount of water is the 30% of water inventory, and third time amount of water is the 40% of water inventory.
4. the processing method of beans acid soup as claimed in claim 3, it is characterised in that：The grinding of described plus water is according at least thick
Mill 1 time, and at least fine grinding 1 time progress.
5. the processing method of beans acid soup as claimed in claim 2, it is characterised in that：It is also an option that alkaline water is impregnated.
6. the processing method of beans acid soup as claimed in claim 6, it is characterised in that：The alkaline water is soda water.
7. the processing method of beans acid soup as claimed in claim 2, it is characterised in that：It is also an option that being added after defoaming treatment
The sodium carboxymethylcellulose of green peel beans quality 0.001-0.003%.
8. the processing method of beans acid soup as claimed in claim 2, it is characterised in that：It is also an option that adding during relieving haperacidity slurry
The iron sheet stone of wintercherry quality 0.01-0.06% is added in the konjak oligosaccharide for entering bean clear water quality 0.2-0.5% during relieving haperacidity soup
Dry measure used in former times polysaccharide.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109674000A (en) * | 2019-03-04 | 2019-04-26 | 广州佳明食品科技有限公司 | A kind of pure-blood ferment beans acid soup production method |
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