CN108669461A - A kind of fermenting bean dregs at fermented soya bean production method - Google Patents
A kind of fermenting bean dregs at fermented soya bean production method Download PDFInfo
- Publication number
- CN108669461A CN108669461A CN201810496697.4A CN201810496697A CN108669461A CN 108669461 A CN108669461 A CN 108669461A CN 201810496697 A CN201810496697 A CN 201810496697A CN 108669461 A CN108669461 A CN 108669461A
- Authority
- CN
- China
- Prior art keywords
- bean
- fermented soya
- soya bean
- dregs
- bean dregs
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000068988 Glycine max Species 0.000 title claims abstract description 56
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 56
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 48
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 48
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 10
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000002699 waste material Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 description 5
- 235000013527 bean curd Nutrition 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 241000266501 Ormosia ormondii Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 235000013597 soy food Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of 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
- 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
-
- 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
A kind of fermenting bean dregs include the following steps at the production method of fermented soya bean：1) bean dregs are cooked；2) soya bean dry powder is chosen；3) mixing is mixed thoroughly；4) it seals；5) it ferments；6) cooling.The present invention rationally carries out food processing using bean dregs and retains high nutritive value, not waste of resource, and fermented soya bean Production Time is short, and product quality is stablized, and fermented soya bean bright in color is tasty, in good taste, full of nutrition.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of fermenting bean dregs at fermented soya bean production method.
Background technology
Soybean has unique abundant and comprehensive nutritional ingredient, and is main oil crops and important food resource
One of, soybean processing industry is in the ascendant, such as soybean protein, soybean active ingredient, soybean skin have obtained in-depth study and answered
With.The Main By product that bean dregs are processed as bean products such as bean curd, skin of beancurd, bean curd stick, soymilk, account for about dried bean curd weight 30%~
40%, about 20,000,000 tons of wet bean dregs of production, wherein most bean dregs are all used as waste to country's soy food product industry every year at present
Processing, results in waste of resources.
Bean dregs contain abundant dietary fiber and calcium, phosphorus, iron, vitamin, wherein dietary fiber account for the half of dry matter with
On.Cellulose is that have effects that healthcare function ingredient in food, there is extremely special important physiological function to human body, is sought
Foster scholar is known as the 7th nutrient.Bean dregs also have higher high-quality protein, the essential amino acid in Protein from Soy Bean Dregs, in group
Cheng Shangyu soybean proteins are substantially suitable.Especially lysine content is more in bean dregs albumen, can make up and rely ammonia in cereal preparation
The deficiency of acid, plays amino acid complementation.Amino acid ratio and the reference value that the World Food Programme proposes are close, have very high
Use value.
Current bean dregs processing is confined to feed processing, cannot reasonably utilize the nutriments such as the protein in bean dregs,
Or it directly abandons and causes environmental pollution.
Invention content
To solve the above problems, the present invention provides a kind of fermenting bean dregs into the production method of fermented soya bean.
To achieve the above object, the present invention is achieved by the following scheme.
At the production method of fermented soya bean, the production method includes the following steps for a kind of fermenting bean dregs：1) in 90-121 DEG C of temperature
Under degree, new fresh bean dreg is cooked；2) it is 0.1-0.3 to choose with bean dregs weight ratio:3 soya bean, is milled to dry powder；3) by step 1)
The bean dregs cooked and the soya bean dry powder blend in step 2) are simultaneously mixed thoroughly；4) step 3) bean dregs mixed thoroughly are mixed to be sealed；5)
The bean dregs that step 4) is sealed are put into fermentation vat, it is 15-115 DEG C to control temperature in pond, ferments 48-288 hours to get beans
Fermented soya beans, salted or other wise.
Preferably, in step 1), the bean dregs cooked are cooled to 40-80 DEG C.
Further preferably, in step 5), fermented soya bean after cooling can directly be packaged into wet fermented soya bean.
Further preferably, in step 5), fermented soya bean after cooling are dried or are dried into dry fermented soya bean.
Further preferably, in step 5), dry fermented soya bean can be milled to powder, then make particle with machinery, be packaged into tea.
The invention has the advantages that：
Fermented soya bean contain abundant protein, fat and carbohydrate, and a variety of amino acid containing needed by human body, also contain
There are many nutriments such as minerals and vitamins, cellulose, lignin, can be used for seasoning, it can also be used to be used as medicine, to prevent intestines
Cancer, it is anti-treat constipation, lipid-loweringing, prevention weight-reducing and other effects, there is certain health-care effect to people
The present invention rationally carries out food processing using bean dregs and retains high nutritive value, not waste of resource, and fermented soya bean make
Time is short, and product quality is stablized, and fermented soya bean bright in color is tasty, in good taste, full of nutrition.
Specific implementation mode
The present invention is further illustrated With reference to embodiment.It should be appreciated that specific reality described herein
It applies example to be used only for explaining the present invention, be not intended to limit the present invention.
At the production method of fermented soya bean, the production method includes the following steps for a kind of fermenting bean dregs：1) bean dregs are cooked；2) smart
Select soya bean；3) mixing is mixed thoroughly；4) it seals；5) it ferments；6) cooling.In step 1), new fresh bean dreg is cooked, the bean dregs that will be cooked
Pour out cooling.In step 2), choose without go mouldy, free from insect pests, bean dregs weight 3/0.1-3/0.3 soya bean, and will be yellow
Beans are milled to dry powder.In step 3), bean dregs that step 1) is cooked and cooled down and the soya bean dry powder blend in step 2) are simultaneously mixed
It is even.In step 4), step 3) is mixed into the bean dregs mixed thoroughly and is sealed.In step 5), bean dregs that step 4) is sealed
It is put into fermentation vat, it is 15-45 degree to control temperature in pond, ferments 168-288 hours, until colour changed into yellow and distributes fermented soya bean fragrance,
Then it is cooling to get fermented soya bean to carry out step 6).
Fermented soya bean after cooling can directly be packaged into wet fermented soya bean, also can dry or be dried into dry fermented soya bean by fermented soya bean after cooling,
Dry fermented soya bean can also be milled to powder, then make particle with machinery, be packaged into tea.
Embodiment 2：In the present embodiment, in step 5), the bean dregs that step 4) is sealed is put into baking box, adjust temperature
It for 30-60 degree, ferments 144-192 hours, until colour changed into yellow and distributes fermented soya bean fragrance, then carry out step 6) cooling, i.e.,
Obtain fermented soya bean.
Embodiment 3：In the present embodiment, in step 5), the bean dregs that step 4) is sealed is put into baking box, adjust temperature
For 60-90 degree, ferment 96-144 hours, until colour changed into yellow and distribute fermented soya bean fragrance, then carry out step 6) it is cooling to get
Fermented soya bean.
Embodiment 4：In the present embodiment, in step 5), the bean dregs that step 4) is sealed is put into baking box, adjust temperature
For 90-115 degree, ferment 48-96 hours, until colour changed into yellow and distribute fermented soya bean fragrance, then carry out step 6) it is cooling to get
Fermented soya bean.
Embodiment 5：In the present embodiment, in step 5), the bean dregs that step 4) is sealed is put into baking box, adjust temperature
For 15-115 degree, ferment 48-288 hour, until colour changed into yellow and distribute fermented soya bean fragrance, then carry out step 6) cool down to get
Fermented soya bean.
The invention is not limited in specific implementation modes above-mentioned.The present invention, which expands to, any in the present specification to be disclosed
New feature or any new combination, and disclose any new method or process the step of or any new combination.
Claims (5)
1. a kind of fermenting bean dregs are at the production method of fermented soya bean, which is characterized in that include the following steps：1) in 90-121 DEG C of temperature
Under, new fresh bean dreg is cooked；2) it is 0.1-0.3 to choose with bean dregs weight ratio:3 soya bean, is milled to dry powder；3) step 1) is steamed
Ripe bean dregs and the soya bean dry powder blend in step 2) are simultaneously mixed thoroughly；4) step 3) bean dregs mixed thoroughly are mixed to be sealed；5) will
The bean dregs that step 4) is sealed ferment 48-288 hours to get fermented soya bean controlled at 15-115 DEG C.
2. a kind of fermenting bean dregs as described in claim 1 are at the production method of fermented soya bean, it is characterised in that：It, will in step 1)
The bean dregs cooked are cooled to 40-80 DEG C.
3. a kind of fermenting bean dregs as claimed in claim 1 or 2 are at the production method of fermented soya bean, it is characterised in that：In step 5),
Fermented soya bean after cooling can directly be packaged into wet fermented soya bean.
4. a kind of fermenting bean dregs as claimed in claim 1 or 2 are at the production method of fermented soya bean, it is characterised in that：In step 5),
Fermented soya bean after cooling are dried or are dried into dry fermented soya bean.
5. a kind of fermenting bean dregs as claimed in claim 1 or 2 are at the production method of fermented soya bean, it is characterised in that：In step 5),
Dry fermented soya bean can be milled to powder, then make particle with machinery, be packaged into tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810496697.4A CN108669461A (en) | 2018-05-22 | 2018-05-22 | A kind of fermenting bean dregs at fermented soya bean production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810496697.4A CN108669461A (en) | 2018-05-22 | 2018-05-22 | A kind of fermenting bean dregs at fermented soya bean production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108669461A true CN108669461A (en) | 2018-10-19 |
Family
ID=63807674
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810496697.4A Pending CN108669461A (en) | 2018-05-22 | 2018-05-22 | A kind of fermenting bean dregs at fermented soya bean production method |
Country Status (1)
| Country | Link |
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| CN (1) | CN108669461A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101412993A (en) * | 2008-11-28 | 2009-04-22 | 河南省科学院生物研究所有限责任公司 | Solid fermentation method of natto kinase |
| CN103087961A (en) * | 2013-01-29 | 2013-05-08 | 华南理工大学 | Direct-vat-set (DVS) mildewed bean dreg starter as well as preparation method and application thereof |
| CN103652676A (en) * | 2012-09-04 | 2014-03-26 | 龙会云 | Preparation method of fermented soya beans |
| CN103829166A (en) * | 2013-12-16 | 2014-06-04 | 重庆师范大学 | Preparation method for fibrinolytic fermented soya beans |
| CN104146219A (en) * | 2014-08-20 | 2014-11-19 | 福建省农业科学院农业工程技术研究所 | Combination production method of traditional fermentation bean products by utilizing grain processing by-products |
| CN105028672A (en) * | 2015-08-11 | 2015-11-11 | 贵州省大方县黔香源食品有限责任公司 | Fermented bean flavor dried tofu and preparation method thereof |
| CN107232499A (en) * | 2017-05-27 | 2017-10-10 | 余庆县土司风味食品有限责任公司 | A kind of processing method of natto |
-
2018
- 2018-05-22 CN CN201810496697.4A patent/CN108669461A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101412993A (en) * | 2008-11-28 | 2009-04-22 | 河南省科学院生物研究所有限责任公司 | Solid fermentation method of natto kinase |
| CN103652676A (en) * | 2012-09-04 | 2014-03-26 | 龙会云 | Preparation method of fermented soya beans |
| CN103087961A (en) * | 2013-01-29 | 2013-05-08 | 华南理工大学 | Direct-vat-set (DVS) mildewed bean dreg starter as well as preparation method and application thereof |
| CN103829166A (en) * | 2013-12-16 | 2014-06-04 | 重庆师范大学 | Preparation method for fibrinolytic fermented soya beans |
| CN104146219A (en) * | 2014-08-20 | 2014-11-19 | 福建省农业科学院农业工程技术研究所 | Combination production method of traditional fermentation bean products by utilizing grain processing by-products |
| CN105028672A (en) * | 2015-08-11 | 2015-11-11 | 贵州省大方县黔香源食品有限责任公司 | Fermented bean flavor dried tofu and preparation method thereof |
| CN107232499A (en) * | 2017-05-27 | 2017-10-10 | 余庆县土司风味食品有限责任公司 | A kind of processing method of natto |
Non-Patent Citations (3)
| Title |
|---|
| 张水华: "《广式调味品》", 30 June 2001, 华南理工大学出版社 * |
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Application publication date: 20181019 |