CN108740790B - Soy sauce and preparation method thereof - Google Patents

Soy sauce and preparation method thereof Download PDF

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CN108740790B
CN108740790B CN201810314664.3A CN201810314664A CN108740790B CN 108740790 B CN108740790 B CN 108740790B CN 201810314664 A CN201810314664 A CN 201810314664A CN 108740790 B CN108740790 B CN 108740790B
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powder
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CN108740790A (en
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高忠民
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Baokang Badou Food Co ltd
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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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
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  • Polymers & Plastics (AREA)
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  • Agronomy & Crop Science (AREA)
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  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Abstract

The invention discloses a soy bean and a preparation method thereof, which relate to the technical field of food processing and specifically comprise the following components: 100 jin of soybean, 10-15 jin of garlic, 5-7 jin of ginger, 3-5 jin of red chilli powder, 10-20 jin of enzyme and 1 jin of refined salt; the ferment is prepared from the following raw materials in parts by weight: 25-35 parts of bitter gourd, 20-30 parts of water chestnut, 5-10 parts of aloe, 1-2 parts of wintergreen, 1-5 parts of oligosaccharide, 1-5 parts of honey and 5-15 parts of composite bacterial powder. The prepared soy bean can be not added with high-concentration salt in the fermentation process, and rich metabolites are generated under the action of the compound bacteria powder, so that the fermented finished product is safe and healthy, and has pure and strong fragrance.

Description

Soy sauce and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to a soy bean and a preparation method thereof.
Background
The sauce plays an important role in cooking of people and mainly comprises soybean paste, broad bean paste, sweet flour paste, thick broad bean chilli paste, chili paste, wheat paste and the like. The sauce is not only a flavoring agent, but also has rich nutritive value and medicinal value. The soybean is comprehensive in nutrition and rich in protein, the amino acid composition of the protein is similar to that of animal protein, the ratio of the amino acid composition of the protein is relatively close to that required by a human body, the soybean is easy to digest and absorb, and the soybean also contains a lot of unsaturated fat and dietary fiber. The soybean paste, also called soybean paste and soybean paste, is a traditional Chinese seasoning paste, and is prepared by fermenting soybeans, salt and monosodium glutamate serving as main food materials. The soybean paste has rich sauce flavor and ester flavor, is palatable in salty and sweet taste, slightly spicy, and can be used for various cooking modes such as dipping, stewing, steaming, frying, stirring, and the like, or can be eaten together with rice or bread, or be eaten neat.
Chinese patent No. CN104799204B discloses a method for producing soybean paste, which uses waste bean dregs generated during the production of soybean protein as basic raw materials, then mixes the raw materials with corn flour to prepare soy sauce koji, then inoculating fermentation strains to prepare the soy sauce koji, after the soy sauce koji is prepared, adding the soy sauce koji into the cooked soybean, adding a proper amount of edible salt, controlling the fermentation conditions, and obtaining the soybean paste after a certain period of time. A large amount of salt can be added into the prepared soybean paste during the fermentation process, so that a large amount of nitrite is easily generated in a finished product, and the soybean paste has potential carcinogenicity; secondly, the raw materials are single, and the prepared soybean paste has insufficient flavor.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides the soy bean and the preparation method thereof, the enzyme obtained by fermenting the raw materials of water chestnut, bitter gourd, aloe, frigid and the like with the composite bacterial powder is used as a strain, high-concentration salt can not be added in the fermentation process, and rich metabolites are produced under the action of the composite bacterial powder, so that the fermented finished product is safe and healthy, and has pure and thick fragrance.
The soy sauce is prepared from the following raw materials in parts by weight: 100 jin of soybean, 10-15 jin of garlic, 5-7 jin of ginger, 3-5 jin of red chilli powder, 10-20 jin of ferment and 1 jin of refined salt, and is prepared by the following method:
s1, raw material treatment: cleaning fresh soybeans, removing impurities, drying in the sun, frying in a Chinese chestnut baking machine until white smoke is emitted from a feeding hole, crushing the fried soybeans into 1/4 soybean grains with the size of the soybeans in a crusher, separating soybean hulls from the soybean grains along with the grinding of the soybean grains in the crushing process, blowing air to the soybean grains to remove the soybean hulls so as not to influence the product quality, and then soaking the soybean grains in boiled water for 1-2 hours to ensure that the soybeans are full of water; and (3) putting the soybeans which fully absorb moisture into a steamer, and steaming and boiling for 2-2.5 h under normal pressure until the soybeans can be well kneaded by hands. The soybeans contain trypsin inhibitors, urease, hemagglutinin and the like, which are all heat-resistant toxic substances, and the cooked soybeans are completely destroyed by toxins, do not stimulate gastrointestinal tracts after eating, reduce side effects on human bodies, and remove the bean flavor of the soybeans by frying, so that the fermented soybeans are more aromatic in flavor, and in addition, the soybeans lose water through dry frying, so that the internal protease is inactivated, the damage to the nutrients of the soybeans is reduced, and the later-stage fermentation is facilitated;
s2, spreading and airing: taking out the steamed bean, spreading on the sterilized clean mat , spreading 3-4 cm thick mat, and naturally evaporating water until the water content is 45-60%;
s3, sealing the jar for fermentation: cleaning a ceramic jar, draining, wiping with alcohol for sterilization, uniformly mixing bean granules and ferment, filling into the jar, plugging with a clean sterilized wood stick while filling until the distance from the mouth of the jar is 1-2 cm, treating the mouth of the jar with alcohol lamp flame, covering, and fermenting at 35-45 ℃ for 30-35 days;
s4, stirring: mixing 10-15 jin of garlic powder, 5-7 jin of ginger powder, 3-5 jin of red chilli powder and 1 jin of refined salt into 100 jin of soybeans, and uniformly stirring;
s5, sauce drying: and (3) placing the uniformly mixed sauce on a sterilized clean mat , spreading the sauce with the thickness of about 2cm, adding a plastic screen on the material to prevent mosquitoes and flies from falling in, turning over once in a half day in cloudy days, drying in the sun for 3-4 days, turning over once in 2 hours in sunny days, drying in the sun for 2-3 days, and storing the bean granules in a warehouse after being grabbed by hands without scattering, thus obtaining a finished product after inspection.
Further, the ferment is prepared from the following raw materials in parts by weight: 25-35 parts of bitter gourd, 20-30 parts of water chestnut, 5-10 parts of aloe, 1-2 parts of wintergreen, 1-5 parts of oligosaccharide, 1-5 parts of honey and 5-15 parts of composite bacterial powder, and is prepared by the following method:
s1, cutting cleaned fructus Momordicae Charantiae, corm Eleocharitis, and Aloe, adding fructus fici Pumilae, oligosaccharide and Mel, and ultraviolet sterilizing for 30 min;
s2, adding the compound bacterial powder, mixing uniformly, putting into a jar, adjusting the temperature to 25-35 ℃ and the relative humidity to 85-90%, sealing, fermenting, and fermenting for 25-30 days to form sour to obtain the ferment.
Further, the composite bacterial powder is composed of 1-2 parts of acetobacter, 4-8 parts of saccharomyces cerevisiae, 2-4 parts of lactobacillus and 1-2 parts of bifidobacterium.
Further, the ferment is 15 jin.
Further, the ferment is prepared from the following raw materials in parts by weight: 30 parts of balsam pear, 25 parts of water chestnut, 8 parts of aloe, 1 part of wintergreen, 3 parts of oligosaccharide, 3 parts of honey and 10 parts of composite fungus powder.
Further, the composite bacterial powder consists of 1 part of acetobacter, 6 parts of saccharomyces cerevisiae, 3 parts of lactobacillus and 2 parts of bifidobacterium.
Further, the oligosaccharide is xylo-oligosaccharide or soybean oligosaccharide.
The soybean paste and the like prepared at present are added with high-concentration salt during the preparation process or the storage process, so as to improve the osmotic pressure of the environment, inhibit the growth of microorganisms and prevent the deterioration and the putrefaction of the pickled foods; however, the nitrite content is extremely easy to exceed the standard, which greatly exceeds the national standard that the safe content of the nitrite in the pickled product is 20mg/kg, and the health of people is seriously influenced. The enzyme obtained by fermenting the raw materials such as the water chestnut, the balsam pear, the aloe, the wintergreen and the like by using the enzyme fermentation contains the water chestnut, the aloe tincture and other substances, has the functions of bacteriostasis and sterilization, and can prevent the breeding of mixed bacteria in the fermentation process; the fermented ferment is mainly prepared from added fungi, forms an absolute dominant flora, can resist the pollution of exogenous microorganisms, inhibits and eliminates the reproduction of pathogens, endows the ferment with antibacterial effect, and prevents soy beans from mildewing; therefore, salt can not be added by using ferment fermentation, and nitrite is prevented from being generated in the finished product of the soy bean. Secondly, the water chestnut, the balsam pear, the aloe and the like which are used as the raw materials of the enzyme have the effects of clearing heat and purging fire, and can effectively reduce the symptoms of excessive internal heat, and the specific effects of the raw materials in the enzyme are as follows:
fructus Momordicae Charantiae is also called fructus Cucumidis Sativi, and fructus litchi, and is belonging to Cucurbitaceae family and genus fructus Momordicae Charantiae; the bitter gourd not only has good edible value, but also has obvious medicinal function, and is called medicinal vegetable. The balsam pear is cold in nature and bitter in taste, is rich in vitamin C, various amino acids and mineral substances, and has higher contents of several mineral substances of calcium, magnesium and iron which are beneficial to human bodies; the fructus Momordicae Charantiae has effects of clearing heat-fire, improving eyesight, removing toxic substance, invigorating kidney, moistening spleen, eliminating pathogenic heat, relieving fatigue, resisting cancer, reducing blood sugar, and treating diabetes; has good effects on gastroenteritis, acute contagious conjunctivitis, malignant boil, heatstroke, etc. According to researches, the bitter gourd extract has good inhibitory action on tested bacteria such as staphylococcus aureus, salmonella, escherichia coli and the like and part of yeasts, and is a good natural broad-spectrum antibacterial agent with low antibacterial concentration, wide pH action range and strong thermal stability. The bitter gourd matched with pungent food such as hot pepper, garlic, etc. can avoid bitter taste entering heart, and is helpful for tonifying lung qi.
The water chestnuts are commonly called as water chestnuts, Chinese chestnuts, combined spicebush roots, linden and the like, are perennial shallow water herbaceous plants of the family Cyperaceae, are sweet and cold in nature and taste, are excellent fruit and vegetable foods used as both medicine and food, have tender meat quality, are delicious and sweet in juice, are crisp and tasty, and have the reputation of underground snow pears from ancient times. Modern medical research shows that the water chestnut has the effects of clearing away heat and toxic materials, cooling blood and promoting the production of body fluid, improving eyesight and clearing sound, helping digestion and sobering up, and inducing diuresis and draining stranguria, and can be used for treating diseases such as jaundice, dysentery, poliomyelitis, constipation and the like. The water chestnut also contains an antibacterial component, namely water chestnut herb, and has certain inhibiting effect on staphylococcus aureus, escherichia coli, enterobacter aerogenes, pseudomonas aeruginosa and the like. The sweet taste of the water chestnuts can also neutralize the sweet and bitter taste of the bitter gourds, so that the enzyme has the faint scent of the bitter gourds and the sweet taste of the water chestnuts.
Aloe, Liliaceae Aloe, is a perennial, evergreen, fleshy herbaceous plant; is cold in nature and bitter in taste, has the effects of purging pathogenic fire, removing toxic substance, removing blood stasis and killing parasites, and is mainly used for treating conjunctival congestion, constipation, whitish and turbid urine, hematuria, infantile convulsion, infantile malnutrition, burn and scald, hemorrhoid, scabies, traumatic injury and the like. The chemical components of aloe are quite complex, and mainly contain more than twenty kinds of inorganic elements and vitamin substances, such as anthraquinone, glycosides, naphthalenone, organic acid, saccharides, protein, calcium oxalate, potassium, sodium, copper, zinc, chromium and the like. The aloe tincture, aloe emodin glycoside, aloesin and other components in the aloe anthraquinone compounds are substances with strong antibacterial property, can kill fungi, mold, bacteria, viruses and other germs, and have strong bactericidal effect on gram-positive bacteria and gram-negative bacteria such as filamentous bacteria, streptococcus, pseudomonas aeruginosa, staphylococcus, bacillus subtilis, paratyphoid bacillus, bacillus anthracis and the like.
Cold should warm, a medicine, has the effects of strengthening body resistance, consolidating constitution, warming stomach, nourishing stomach, promoting qi circulation, relieving pain, tonifying yang, warming middle-jiao, invigorating spleen and promoting digestion. The nature of the balsam pear, the water chestnut and the aloe is warm, the cold nature and the cool nature of the balsam pear, the water chestnut and the aloe can be alleviated, the cold and the warm are complementary, and the effect is mild and effective. And it contains various spices, such as fructus Zanthoxyli, fructus Anisi Stellati, cortex Cinnamomi Japonici, rhizoma Zingiberis recens, and fructus Foeniculi, and has effects of flavoring, antisepsis and sterilization.
The oligosaccharide contains a compound polymerized by 2-10 glycosidic bonds, wherein the glycosidic bonds are formed by dehydration and condensation of a glycosidic hydroxyl group of one monosaccharide and a certain hydroxyl group of another monosaccharide, and has the effects of regulating intestinal flora, improving micro-ecological environment in human body, regulating blood fat, regulating immunity and the like. Since the digestive tract of the human body does not have an enzyme system for digesting oligosaccharides, it is difficult or impossible to digest and absorb oligosaccharides by the human body, but reaches the small and large intestines directly to exert physiological effects. The oligosaccharide can be combined with pathogenic bacteria competitively to prevent the pathogenic bacteria from adhering to the intestinal wall, so that the pathogenic bacteria die and lose the pathogenic capability; secondly, the oligosaccharide is a nutrient substance of probiotics, has a synergistic effect on various probiotics, can promote mass propagation of the probiotics, produces various organic acids through fermentation, reduces the pH value of an intestinal tract, inhibits the growth of harmful bacteria such as escherichia coli, clostridium perfringens and the like, and enhances the immunity of the organism. The xylo-oligosaccharide selected by the invention is also called xylo-oligosaccharide, is a functional polysaccharide formed by combining 2-7 xylose molecules by beta-1, 4 glycosidic bonds, the soybean oligosaccharide is a general name of soluble sugar in soybean, the main components of the xylo-oligosaccharide are sucrose (disaccharide) with 3-4 monosaccharide numbers, raffinose (trisaccharide), stachyose (tetrasaccharide) and the like, and the two are super-strong bifidus factors, so that the xylo-oligosaccharide has a good proliferation effect on bifidobacteria.
The honey has high concentration and high osmotic pressure, and the cells entering the honey can be seriously dehydrated and dead, so the honey does not basically contain microorganisms, and the honey has rich nutrition, and the honey is used as a nutrient source of the added fermentation bacteria, so that foreign bacteria can not be introduced, the smooth proceeding of the fermentation process is ensured, and if the available sugar in the fermentation process is insufficient, the lactobacillus can not grow well.
The composite bacterial powder plays an important role in the soy bean fermentation process, and firstly, an absolute dominant flora is formed, acid is rapidly fermented, the propagation of pathogenic microorganisms is inhibited and eliminated, and the enzyme has an antibacterial effect; secondly, abundant metabolites are generated, and the substances interact to form the flavor substances of the soy beans. The specific functions are as follows:
1) acetic acid bacillus: belongs to the chemo-heterotrophic bacteria, is strictly aerobic, oxidizes ethanol into acetic acid when being neutral or acidic, oxidizes acetate and lactate carbon dioxide and water, and the ethanol is a good carbon source and is commonly used for brewing vinegar in the food industry.
2) Beer yeast is a very safe, nutritious and balanced edible microorganism, is facultative anaerobic, can ferment sugar into alcohol and carbon dioxide, and is commonly used for beer production. The thallus has high content of vitamins and proteins, also contains complete B vitamins, can be used as edible, medicinal and feed yeast, and has high content of cytochrome C, nucleic acid, glutathione, prothrombin, coenzyme A and adenosine triphosphate.
3) Lactobacillus acidophilus, which has an optimum pH value of 5.5-6.0 for survival and can still survive in an environment with a pH value of 3.0-4.5. Generally propagated under anaerobic conditions, carbohydrates (primarily glucose) can be fermented and large amounts of lactic acid are produced.
4) Bifidobacterium, a strictly anaerobic bacterium, initially grows at an optimum pH of 6.5-7.0, generally in the range of 4.5-8.5, and sugar metabolism is carried out by a unique heterotypic lactic acid fermentation route, characterized in that acetic acid and lactic acid are produced by using glucose, and carbon dioxide is not produced.
Because a small amount of air is stored in the jar at the initial fermentation stage, the jar provides a growth and propagation opportunity for aerobic microorganisms such as bacillus aceticus and beer yeast for a period of 3-4 days generally, during the growth and propagation opportunity, the aerobic microorganisms secrete a large amount of enzymes to decompose macromolecular substances such as starch, cellulose, protein and the like in raw materials and generate micromolecular substances such as saccharides, polypeptides and the like, on one hand, the release of contents is accelerated, the later-stage fermentation and the Maillard reaction are facilitated, and on the other hand, the aerobic microorganisms are used for growth and propagation; meanwhile, the metabolism of aerobic microorganisms consumes air in the jar, so that conditions are created for the growth and propagation of anaerobic microorganisms such as lactobacillus, and the lactobacillus grows by utilizing the advantages of decomposed nutrient components to perform the fermentation of the next step; under the anaerobic condition, lactobacillus, bifidobacterium and the like grow rapidly to produce acid, so that the pH value is rapidly reduced to a level capable of effectively inhibiting pathogenic microorganisms, and saccharomycetes, acetic acid bacteria and the like can always keep a certain amount and generate respective metabolites, and the substances interact to form the flavor substance of the soy beans. Meanwhile, with the reduction of pH, the activity of the acidic protease generated by the beer yeast is rapidly increased, peptides generated in the early aerobic fermentation stage are decomposed into amino acids, and the fermented soy beans with high amino acid content have good flavor and high nutritional value.
The lactobacillus and the bifidobacterium utilize fermentable sugar to generate lactic acid under the facultative condition, and can also generate organic acid such as acetic acid, propionic acid and the like together with the acetobacter, and the organic acid can also interact with substances such as alcohol, aldehyde, ketone and the like generated in the lactic acid fermentation process to form a plurality of new flavor substances while endowing the soy bean with sour taste; the alcohol fermentation result of the saccharomyces cerevisiae is to produce ethanol which has slight alcohol fragrance, the ethanol is combined with other acid substances to generate ester, the fragrance of the soy beans is further increased, the protein and the polypeptide are decomposed into amino acid by the beer yeast through acid protease, and the fermented soy beans with high amino acid content have good flavor and high nutritional value.
The bifidobacteria and the lactobacillus are symbiotic through mutual benefit, the lactobacillus needs nutrient substances such as acetate, vitamin B2, folic acid and the like during growth, and the bifidobacteria can generate acetic acid and also synthesize vitamins B1, B2, B12, folic acid and the like during fermentation, so that the bifidobacteria just supply the needs of the lactobacillus and promote the growth and proliferation of the lactobacillus; meanwhile, the lactobacillus provides various decomposed products to promote the growth of the bifidobacterium. The two cooperate to accelerate fermentation and acid production, and accelerate the death of pathogenic bacteria and harmful microorganisms.
The invention has the beneficial effects that:
1. the enzyme obtained by fermenting the raw materials such as the water chestnut, the balsam pear, the aloe, the wintergreen and the like by using the enzyme fermentation contains the water chestnut, the aloe tincture and other substances, has the functions of bacteriostasis and sterilization, and can prevent the breeding of mixed bacteria in the fermentation process; the fermented ferment is mainly prepared from added fungi, forms an absolute dominant flora, can resist the pollution of exogenous microorganisms, inhibits and eliminates the reproduction of pathogens, endows the ferment with antibacterial effect, and prevents soy beans from mildewing; therefore, the ferment fermentation is utilized without adding high-concentration salt, and the fermented finished product is safer and healthier.
2. The enzyme raw materials of the invention, namely the water chestnut, the balsam pear, the aloe and the like, have the functions of clearing heat and purging fire, and can effectively reduce the symptoms of excessive internal heat caused by eating the soy beans.
3. The action of the composite bacterial powder is utilized to produce abundant metabolites, and the substances interact to form the flavor substances of the soy beans. Wherein the lactobacillus and the bifidobacterium utilize fermentable sugar to generate lactic acid under the facultative condition, and can also generate organic acids such as acetic acid, propionic acid and the like together with the acetobacter, and the organic acids can interact with substances such as alcohol, aldehyde, ketone and the like generated in the lactic acid fermentation process to form a plurality of new flavor substances while endowing the soy bean with sour taste; the alcohol fermentation result of the saccharomyces cerevisiae is to produce ethanol which has slight alcohol fragrance, the ethanol is combined with other acid substances to generate ester, the fragrance of the soy beans is further increased, the protein and the polypeptide are decomposed into amino acid by the beer yeast through acid protease, and the fermented soy beans with high amino acid content have good flavor and high nutritional value. The soy bean of the invention has mellow and pure taste compared with naturally fermented soy beans.
4. The composite bacterial powder with known functions and culture conditions is adopted for fermentation, the conditions are controllable, the operation is simple, and the consistency of the fermentation process every time is ensured, so that the obtained finished product has stable properties and is suitable for industrial large-scale production.
Detailed Description
The technical solution will be clearly and completely described below with reference to the embodiments. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without any inventive step, are within the scope of the present invention.
First, an embodiment
Example 1
The soy sauce is prepared from the following raw materials in parts by weight: 100 jin of soybean, 10-15 jin of garlic, 5-7 jin of ginger, 3-5 jin of red chilli powder, 10 jin of enzyme and 1 jin of refined salt, and is prepared by the following method:
s1, raw material treatment: cleaning fresh soybeans, removing impurities, drying in the sun, frying in a Chinese chestnut baking machine, crushing in a crusher into 1/4 soybean granules with the size of the soybeans, soaking the soybean granules in boiled water for 1-2 hours, putting the soybeans into a steamer after sufficient moisture absorption, and steaming at normal pressure for 2-2.5 hours until the soybean granules can be well kneaded by hand;
s2, spreading and airing: taking out the steamed bean, spreading on the sterilized clean mat , spreading 3-4 cm thick mat, and naturally evaporating water until the water content is 45-60%;
s3, sealing the jar for fermentation: cleaning a ceramic jar, draining, wiping with alcohol for sterilization, uniformly mixing bean granules and ferment, filling into the jar, plugging with a clean sterilized wood stick while filling until the distance from the mouth of the jar is 1-2 cm, treating the mouth of the jar with alcohol lamp flame, covering, and fermenting at 35-45 ℃ for 30-35 days;
s4, stirring: mixing 10-15 jin of garlic powder, 5-7 jin of ginger powder, 3-5 jin of red chilli powder and 1 jin of refined salt into 100 jin of soybeans, and uniformly stirring;
s5, sauce drying: and (3) placing the uniformly mixed sauce on a sterilized clean mat , spreading the sauce with the thickness of about 2cm, adding a plastic screen on the material to prevent mosquitoes and flies from falling in, turning over once in a half day in cloudy days, drying in the sun for 3-4 days, turning over once in 2 hours in sunny days, drying in the sun for 2-3 days, and storing the bean granules in a warehouse after being grabbed by hands without scattering, thus obtaining a finished product after inspection.
The ferment is prepared from the following raw materials in parts by weight: 25 parts of balsam pear, 30 parts of water chestnut, 5 parts of aloe, 1 part of wintergreen, 5 parts of oligosaccharide, 1 part of honey and 5 parts of composite bacterial powder, wherein the composite bacterial powder is prepared from 1 part of acetobacter, 4 parts of saccharomyces cerevisiae, 4 parts of lactobacillus and 2 parts of bifidobacterium by the following method:
s1, cutting cleaned fructus Momordicae Charantiae, corm Eleocharitis, and Aloe, adding fructus fici Pumilae, oligosaccharide and Mel, and ultraviolet sterilizing for 30 min;
s2, adding the compound bacterial powder, mixing uniformly, putting into a jar, adjusting the temperature to 25-35 ℃ and the relative humidity to 85-90%, sealing, fermenting, and fermenting for 25-30 days to form sour to obtain the ferment.
Example 2
The soy sauce is prepared from the following raw materials in parts by weight: 100 jin of soybean, 10-15 jin of garlic, 5-7 jin of ginger, 3-5 jin of red chilli powder, 20 jin of ferment and 1 jin of refined salt, and is prepared by the following method:
s1, raw material treatment: cleaning fresh soybeans, removing impurities, drying in the sun, frying in a Chinese chestnut baking machine, crushing in a crusher into 1/4 soybean granules with the size of the soybeans, soaking the soybean granules in boiled water for 1-2 hours, putting the soybeans into a steamer after sufficient moisture absorption, and steaming at normal pressure for 2-2.5 hours until the soybean granules can be well kneaded by hand;
s2, spreading and airing: taking out the steamed bean, spreading on the sterilized clean mat , spreading 3-4 cm thick mat, and naturally evaporating water until the water content is 45-60%;
s3, sealing the jar for fermentation: cleaning a ceramic jar, draining, wiping with alcohol for sterilization, uniformly mixing bean granules and ferment, filling into the jar, plugging with a clean sterilized wood stick while filling until the distance from the mouth of the jar is 1-2 cm, treating the mouth of the jar with alcohol lamp flame, covering, and fermenting at 35-45 ℃ for 30-35 days;
s4, stirring: mixing 10-15 jin of garlic powder, 5-7 jin of ginger powder, 3-5 jin of red chilli powder and 1 jin of refined salt into 100 jin of soybeans, and uniformly stirring;
s5, sauce drying: and (3) placing the uniformly mixed sauce on a sterilized clean mat , spreading the sauce with the thickness of about 2cm, adding a plastic screen on the material to prevent mosquitoes and flies from falling in, turning over once in a half day in cloudy days, drying in the sun for 3-4 days, turning over once in 2 hours in sunny days, drying in the sun for 2-3 days, and storing the bean granules in a warehouse after being grabbed by hands without scattering, thus obtaining a finished product after inspection.
Further, the ferment is prepared from the following raw materials in parts by weight: 35 parts of balsam pear, 20 parts of water chestnut, 10 parts of aloe, 2 parts of wintergreen, 1 part of oligosaccharide, 5 parts of honey and 15 parts of composite bacterial powder, wherein the composite bacterial powder is prepared from 2 parts of acetobacter, 8 parts of saccharomyces cerevisiae, 2 parts of lactobacillus and 1 part of bifidobacterium by the following method:
s1, cutting cleaned fructus Momordicae Charantiae, corm Eleocharitis, and Aloe, adding fructus fici Pumilae, oligosaccharide and Mel, and ultraviolet sterilizing for 30 min;
s2, adding the compound bacterial powder, mixing uniformly, putting into a jar, adjusting the temperature to 25-35 ℃ and the relative humidity to 85-90%, sealing, fermenting, and fermenting for 25-30 days to form sour to obtain the ferment.
Example 3
The soy sauce is prepared from the following raw materials in parts by weight: 100 jin of soybean, 10-15 jin of garlic, 5-7 jin of ginger, 3-5 jin of red chilli powder, 15 jin of ferment and 1 jin of refined salt, and is prepared by the following method:
s1, raw material treatment: cleaning fresh soybeans, removing impurities, drying in the sun, frying in a Chinese chestnut baking machine, crushing in a crusher into 1/4 soybean granules with the size of the soybeans, soaking the soybean granules in boiled water for 1-2 hours, putting the soybeans into a steamer after sufficient moisture absorption, and steaming at normal pressure for 2-2.5 hours until the soybean granules can be well kneaded by hand;
s2, spreading and airing: taking out the steamed bean, spreading on the sterilized clean mat , spreading 3-4 cm thick mat, and naturally evaporating water until the water content is 45-60%;
s3, sealing the jar for fermentation: cleaning a ceramic jar, draining, wiping with alcohol for sterilization, uniformly mixing bean granules and ferment, filling into the jar, plugging with a clean sterilized wood stick while filling until the distance from the mouth of the jar is 1-2 cm, treating the mouth of the jar with alcohol lamp flame, covering, and fermenting at 35-45 ℃ for 30-35 days;
s4, stirring: mixing 10-15 jin of garlic powder, 5-7 jin of ginger powder, 3-5 jin of red chilli powder and 1 jin of refined salt into 100 jin of soybeans, and uniformly stirring;
s5, sauce drying: and (3) placing the uniformly mixed sauce on a sterilized clean mat , spreading the sauce with the thickness of about 2cm, adding a plastic screen on the material to prevent mosquitoes and flies from falling in, turning over once in a half day in cloudy days, drying in the sun for 3-4 days, turning over once in 2 hours in sunny days, drying in the sun for 2-3 days, and storing the bean granules in a warehouse after being grabbed by hands without scattering, thus obtaining a finished product after inspection.
Further, the ferment is prepared from the following raw materials in parts by weight: 30 parts of balsam pear, 25 parts of water chestnut, 8 parts of aloe, 1 part of wintergreen, 3 parts of oligosaccharide, 3 parts of honey and 10 parts of composite bacterial powder, wherein the composite bacterial powder is prepared from 1 part of acetobacter, 6 parts of saccharomyces cerevisiae, 3 parts of lactobacillus and 2 parts of bifidobacterium by the following method:
s1, cutting cleaned fructus Momordicae Charantiae, corm Eleocharitis, and Aloe, adding fructus fici Pumilae, oligosaccharide and Mel, and ultraviolet sterilizing for 30 min;
s2, adding the compound bacterial powder, mixing uniformly, putting into a jar, adjusting the temperature to 25-35 ℃ and the relative humidity to 85-90%, sealing, fermenting, and fermenting for 25-30 days to form sour to obtain the ferment.
Second, test example
Evaluation is carried out on the soy bean products obtained by fermentation in the embodiment, and the measuring method of the evaluation index is disclosed in GB/T24399-.
And (3) measuring physical and chemical indexes and microbial indexes: comprises the determination of water content value, total acid content, amino acid nitrogen content, ammonium salt content, nitrite content, lead and arsenic content, coliform group/(MPN/100 g) and pathogenic bacteria.
TABLE 1 determination of physical and chemical indexes of soy beans
Figure GDA0003139354460000081
The soy bean has good appearance color, thick and bright color, is brown, does not mildew, does not have large block mass impurities, is exquisite in paste, has strong and sharp soy sauce fragrance, is sour and sweet, has special fragrance and taste of the product, and is measured for physical and chemical properties, the result is shown in table 1, the total acid content and the amino acid nitrogen content are higher, nitrite can not be basically detected, the arsenic content and the lead content are lower, the quality is better, and the soy bean is fermented by microorganisms to produce acid in the maturation process, so that the pH value is reduced, and the special flavor of the slightly sour and slightly spicy soy bean is generated; the microbial indexes of the product are measured, the detected bacteria of the coliform group are all less than 10MPN/100g, no pathogenic bacteria are detected, and the product is safe and edible. The standard GB/T24399 one 2009 of the soybean paste health standard of the people's republic of China is taken as a standard, and the standard of the soybean paste is met.

Claims (5)

1. The soy is characterized by being prepared from the following raw materials in parts by weight: 100 jin of soybean, 10-15 jin of garlic, 5-7 jin of ginger, 3-5 jin of red chilli powder, 10-20 jin of ferment and 1 jin of refined salt, and is prepared by the following method:
s1, raw material treatment: cleaning fresh soybeans, removing impurities, drying in the sun, frying in a Chinese chestnut baking machine, crushing in a crusher into 1/4 soybean granules with the size of the soybeans, soaking the soybean granules in boiled water for 1-2 hours, putting the soybeans into a steamer after sufficient moisture absorption, and steaming at normal pressure for 2-2.5 hours until the soybean granules can be well kneaded by hand;
s2, spreading and airing: taking out the steamed bean, spreading on the sterilized clean mat , spreading 3-4 cm thick mat, and naturally evaporating water until the water content is 45-60%;
s3, sealing the jar for fermentation: cleaning a ceramic jar, draining, wiping with alcohol for sterilization, uniformly mixing bean granules and ferment, filling into the jar, plugging with a clean sterilized wood stick while filling until the distance from the mouth of the jar is 1-2 cm, treating the mouth of the jar with alcohol lamp flame, covering, and fermenting at 35-45 ℃ for 30-35 days;
s4, stirring: mixing 10-15 jin of garlic powder, 5-7 jin of ginger powder, 3-5 jin of red chilli powder and 1 jin of refined salt into 100 jin of soybeans, and uniformly stirring;
s5, sauce drying: spreading the uniformly mixed sauce on a sterilized clean mat with a spreading thickness of about 2cm, adding a plastic screen on the material to prevent mosquitoes and flies from falling in, turning over once in half a day in the shade, drying in the sun for 3-4 days, turning over once in 2 hours in a sunny day, drying in the sun for 2-3 days, and storing the bean granules in a warehouse without scattering by hands, and inspecting to obtain a finished product;
the ferment is prepared from the following raw materials in parts by weight: 25-35 parts of bitter gourd, 20-30 parts of water chestnut, 5-10 parts of aloe, 1-2 parts of wintergreen, 1-5 parts of oligosaccharide, 1-5 parts of honey and 5-15 parts of composite bacterial powder, and is prepared by the following method:
s1, cutting cleaned fructus Momordicae Charantiae, corm Eleocharitis, and Aloe, adding fructus fici Pumilae, oligosaccharide and Mel, and ultraviolet sterilizing for 30 min;
s2, adding the compound bacterial powder, mixing uniformly, putting into a jar, adjusting the temperature to 25-35 ℃ and the relative humidity to 85-90%, sealing and fermenting, and fermenting for 25-30 days to form sour to obtain the ferment;
the composite bacterial powder is composed of 1-2 parts of acetobacter, 4-8 parts of saccharomyces cerevisiae, 2-4 parts of lactobacillus and 1-2 parts of bifidobacterium.
2. The soy bean of claim 1, wherein the ferment is 15 jin.
3. The soy bean of claim 2, wherein the ferment is prepared from the following raw materials in parts by weight: 30 parts of balsam pear, 25 parts of water chestnut, 8 parts of aloe, 1 part of wintergreen, 3 parts of oligosaccharide, 3 parts of honey and 10 parts of composite fungus powder.
4. The soy bean of claim 2, characterized in that the composite bacterial powder consists of 1 part of acetobacter, 6 parts of saccharomyces cerevisiae, 3 parts of lactobacillus and 2 parts of bifidobacterium.
5. The soy bean of claim 3, wherein the oligosaccharide is a xylo-oligosaccharide or a soy oligosaccharide.
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