CN111096419A - Preparation method of fermented red bean-sweet osmanthus thick soup - Google Patents
Preparation method of fermented red bean-sweet osmanthus thick soup Download PDFInfo
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- CN111096419A CN111096419A CN201911409131.4A CN201911409131A CN111096419A CN 111096419 A CN111096419 A CN 111096419A CN 201911409131 A CN201911409131 A CN 201911409131A CN 111096419 A CN111096419 A CN 111096419A
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- 238000000855 fermentation Methods 0.000 claims abstract description 57
- 230000004151 fermentation Effects 0.000 claims abstract description 57
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 18
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 18
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- 102000013142 Amylases Human genes 0.000 claims abstract description 15
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- 238000001125 extrusion Methods 0.000 claims abstract description 15
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- OQUKIQWCVTZJAF-UHFFFAOYSA-N phenol;sulfuric acid Chemical compound OS(O)(=O)=O.OC1=CC=CC=C1 OQUKIQWCVTZJAF-UHFFFAOYSA-N 0.000 description 1
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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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Confectionery (AREA)
- Seasonings (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a preparation method of fermented red bean-sweet osmanthus thick soup, which is characterized in that the structure of bean flour is destroyed and reconstructed by utilizing higher mechanical energy in the extrusion process, so that the fermentation efficiency is greatly improved, and the fermentation flavor is improved; and then, fermenting red beans by adopting mixed enzyme of amylase and cellulase to prepare red bean mother liquor, and finally adding the sweet osmanthus into the fermented red bean mother liquor to prepare the fermented red bean-sweet osmanthus thick soup.
Description
Technical Field
The invention relates to the technical field of fermented thick soup preparation, in particular to a preparation method of fermented red bean and sweet osmanthus thick soup.
Background
The red bean is rich in nutrition and has important edible and medicinal values. Its average protein content is 22.6%, average fat content is 0.6%, average starch content is 53.2%, fiber content is 4.0%, ash content is 3.0%, and the ash content contains trace elements of calcium, phosphorus, iron and sodium, and also contains VB1、VB2And nicotinic acid. The flos Osmanthi Fragrantis is yellowish white and fragrant, and can be used in food, cosmetic, cake, candy, and wine. Flower: pungent and warm natured drugs, dispel cold and break nodulation, resolve phlegmRelieving cough. The red bean-sweet osmanthus soup is light health-care food suitable for both children and adults due to the nutrition of red beans and the faint scent of sweet osmanthus.
The red bean-sweet osmanthus soup is prepared by directly boiling red beans to be cooked thoroughly, adding dried sweet osmanthus or sweet osmanthus, and canning in an aseptic state.
Disclosure of Invention
In view of the above, the invention aims to provide a preparation method of a fermented red bean-sweet osmanthus thick soup, which overcomes all or part of the defects in the prior art.
Based on the above purpose, the preparation method of the fermented red bean-sweet osmanthus thick soup provided by the invention comprises the following steps:
pretreating red beans, namely selecting high-quality red beans, cleaning, crushing, then extruding red bean powder at low temperature, mixing and pulping the extruded red bean powder and water according to a material-liquid ratio of 1: 5-15, and passing through a colloid mill to obtain red bean liquid;
fermentation treatment, namely adding a mixed enzyme consisting of amylase and cellulase into the red bean liquid, stirring and mixing uniformly, performing fermentation treatment at a vibration frequency of 20-50 times/min, and sterilizing a fermentation liquid to obtain a red bean mother liquid;
and (3) preparing a finished product: adding the sweetening agent and the sweet osmanthus into the red bean mother liquor, stirring and mixing uniformly, canning, sterilizing and curing to obtain the fermented red bean-sweet osmanthus thick soup.
Optionally, the particle size of the red bean powder is 60-100 meshes.
Optionally, the feeding speed of the low-temperature extrusion treatment is 50-100 kg/h, the rotating speed of the extruder is 60-120 rpm, and the extrusion temperature is 60-90 ℃.
Optionally, the red beans are baked before being crushed.
Optionally, the baking temperature of the red beans is 125-155 ℃, and the baking time is 15-35 min.
Optionally, the temperature of the fermentation treatment is 35-45 ℃, and the time duration is 10-20 d.
Optionally, the mass ratio of the amylase to the cellulase in the mixed enzyme is 1: 0.5-1.5.
Optionally, the sweetener is white sugar.
From the above, the preparation method of the fermented red bean-sweet osmanthus thick soup provided by the invention has the advantages that the structure of the bean flour is destroyed and reconstructed by utilizing higher mechanical energy in the extrusion process, the fermentation efficiency is greatly improved, and the fermentation flavor is improved; and then, fermenting red beans by adopting mixed enzyme of amylase and cellulase to prepare red bean mother liquor, and finally adding the sweet osmanthus into the fermented red bean mother liquor to prepare the fermented red bean-sweet osmanthus thick soup.
Detailed Description
In the following description of the embodiments, the detailed description of the present invention, such as the manufacturing processes and the operation and use methods, will be further described in detail to help those skilled in the art to more fully, accurately and deeply understand the inventive concept and technical solutions of the present invention.
In order to solve the problems that in the prior art, the smell of red beans and sweet osmanthus is poor in integration, the taste is single, the nutrient absorption is poor, and the taste gradually dissipates along with the enhancement of the storage time, the invention provides a preparation method of a fermented red bean sweet osmanthus thick soup, which comprises the following steps:
pretreating red beans, namely selecting high-quality red beans, cleaning, crushing, then extruding red bean powder at low temperature, mixing and pulping the extruded red bean powder and water according to a material-liquid ratio of 1: 5-15, and passing through a colloid mill to obtain red bean liquid;
fermentation treatment, namely adding a mixed enzyme consisting of amylase and cellulase into the red bean liquid, stirring and mixing uniformly, performing fermentation treatment at a vibration frequency of 20-50 times/min, and sterilizing a fermentation liquid to obtain a red bean mother liquid;
and (3) preparing a finished product: adding the sweetening agent and the sweet osmanthus into the red bean mother liquor, stirring and mixing uniformly, canning, sterilizing and curing to obtain the fermented red bean-sweet osmanthus thick soup.
In order to improve the fermentation flavor, the particle size of the red bean powder is 60-100 meshes.
In order to improve the fermentation flavor, the feeding speed of the low-temperature extrusion treatment is 50-100 kg/h, the rotating speed of an extruder is 60-120 rpm, and the extrusion temperature is 60-90 ℃.
In order to improve the aroma components of the red beans, improve the flavor of the mother liquor of the red beans and enrich the taste of the red bean-osmanthus fragrans thick soup, the baking of the red beans is also included before the crushing. The baking temperature of the red beans is 125-155 ℃, and the baking time is 15-35 min.
In order to improve the flavor of the sweet osmanthus thick soup, the fermentation treatment temperature is 35-45 ℃, and the time is 10-20 days.
In order to improve the flavor of the sweet osmanthus thick soup, the mass ratio of the amylase to the cellulase in the mixed enzyme is 1: 0.5-1.5.
In order to improve the flavor of the sweet osmanthus thick soup, the sweetener is white sugar.
In some optional embodiments, specifically, the preparation method of the fermented red bean-sweet osmanthus thick soup provided in embodiment 1 of the present invention includes the following steps:
the red bean is pretreated, high-quality red beans are selected, and after soaking, the water absorption of the soaked red beans and the content of soluble solids in pulped pulp directly influence the flavor, nutrition and tissue state of the red bean sweet osmanthus thick soup. Cleaning, and baking at 135 deg.C for 25 min. The aroma components generated after the red beans are baked can improve the flavor of the red bean-sweet osmanthus thick soup and enrich the taste of the red bean-sweet osmanthus thick soup. Then crushing the baked red beans to 60-100 meshes, then carrying out low-temperature extrusion treatment on the red bean powder, and conveying the red bean powder to a double-screw extruder by using a screw conveyor, wherein the feeding speed is 80kg/h, the rotating speed of the extruder is 110rpm, and the extrusion temperature is 80 ℃. The original framework of the extruded red bean powder is damaged, and the whole framework of the bean powder is loose, so that the hydration degree is improved. Mixing the extruded red bean powder and water according to the material-liquid ratio of 1:8, pulping, and passing through a colloid mill to obtain red bean liquid.
And (2) fermentation treatment, namely adding a mixed enzyme consisting of amylase and cellulase in a mass ratio of 1:1.1 into the red bean liquid, stirring and mixing uniformly, performing fermentation treatment at a vibration frequency of 30 times/min, wherein the fermentation treatment temperature is 40 ℃, the fermentation time is 15 days, and sterilizing the fermentation liquid to obtain the red bean mother liquid.
And (3) preparing a finished product: adding white sugar and sweet osmanthus or directly adding sugared sweet osmanthus into the red bean mother liquor, uniformly stirring and mixing, canning, and feeding the canned semi-finished product into a sterilization kettle for sterilization and curing; and sterilizing to obtain the fermented red bean-sweet osmanthus thick soup finished product.
The embodiment 2 of the present invention is the same as the embodiment 1 of the present invention, except that in the embodiment 2 of the present invention:
pretreating red beans: the feeding speed of the low-temperature extrusion treatment is 50kg/h, the rotating speed of the extruder is 60rpm, and the extrusion temperature is 60 ℃.
Embodiment 3 of the present invention is the same as embodiment 1 of the present invention, except that in embodiment 3 of the present invention:
pretreating red beans: the feeding speed of the low-temperature extrusion treatment is 100kg/h, the rotating speed of the extruder is 120rpm, and the extrusion temperature is 90 ℃.
Embodiment 4 of the present invention is the same as embodiment 1 of the present invention, except that in embodiment 4 of the present invention:
fermentation treatment: adding mixed enzyme composed of amylase and cellulase in a mass ratio of 1:0.5 into the red bean liquid, stirring and mixing uniformly, performing fermentation treatment at a vibration frequency of 30 times/min, wherein the fermentation treatment temperature is 40 ℃, and the fermentation time is 15 days, and sterilizing the fermentation liquid to obtain the red bean mother liquid.
Embodiment 5 of the present invention is the same as embodiment 1 of the present invention, except that in embodiment 5 of the present invention:
fermentation treatment: adding mixed enzyme composed of amylase and cellulase in a mass ratio of 1:1.5 into the red bean liquid, stirring and mixing uniformly, performing fermentation treatment at a vibration frequency of 30 times/min, wherein the fermentation treatment temperature is 40 ℃, and the fermentation time is 15 days, and sterilizing the fermentation liquid to obtain the red bean mother liquid.
Embodiment 6 of the present invention is the same as embodiment 1 of the present invention, except that in embodiment 6 of the present invention:
fermentation treatment: adding mixed enzyme composed of amylase and cellulase in a mass ratio of 1:1.1 into the red bean liquid, stirring and mixing uniformly, performing fermentation treatment at a vibration frequency of 20 times/min, wherein the fermentation treatment temperature is 35 ℃, and the fermentation time is 10 days, and sterilizing the fermentation liquid to obtain the red bean mother liquid.
Embodiment 7 of the present invention is the same as embodiment 1 of the present invention, except that in embodiment 7 of the present invention:
fermentation treatment: adding mixed enzyme composed of amylase and cellulase in a mass ratio of 1:1.1 into the red bean liquid, stirring and mixing uniformly, performing fermentation treatment at a vibration frequency of 50 times/min, wherein the fermentation treatment temperature is 45 ℃, and the fermentation time is 20 days, and sterilizing the fermentation liquid to obtain the red bean mother liquid.
Embodiment 8 of the present invention is the same as embodiment 1 of the present invention, except that in embodiment 8 of the present invention:
fermentation treatment: adding mixed enzyme composed of amylase and cellulase in a mass ratio of 1:1.1 into the red bean liquid, stirring and mixing uniformly, performing fermentation treatment at a vibration frequency of 50 times/min, wherein the fermentation treatment temperature is 35 ℃, and the fermentation time is 10 days, and sterilizing the fermentation liquid to obtain the red bean mother liquid.
Embodiment 9 of the present invention is the same as embodiment 1 of the present invention, except that in embodiment 9 of the present invention:
fermentation treatment: adding mixed enzyme composed of amylase and cellulase in a mass ratio of 1:1.1 into the red bean liquid, stirring and mixing uniformly, performing fermentation treatment at a vibration frequency of 20 times/min, wherein the fermentation treatment temperature is 45 ℃, and the fermentation time is 20 days, and sterilizing the fermentation liquid to obtain the red bean mother liquid.
Comparative example 1, like inventive example 1, except that there is no fermentation treatment step in comparative example 1.
Comparative example 2, like inventive example 1, except that comparative example 2 does not have a baking step.
Comparative example 3, like inventive example 1, except that comparative example 3 did not have an extrusion treatment.
Sensory analysis
Randomly selecting 20 persons to form a sensory evaluation group, carrying out sensory evaluation according to a standard program, removing the highest value and the lowest value, taking an average value to be a final sensory evaluation score, and selecting an optimal product through the sensory evaluation scores. The sensory evaluation criteria are shown in Table 1, and the evaluation results are shown in Table 2.
TABLE 1 sensory evaluation criteria
TABLE 2 sensory evaluation scores
Determination method of red bean conventional components moisture determination: according to GB 5009.3-2016 (national standard for food safety) determination of moisture in food, direct drying method at 95-105 ℃ is adopted for determination;
protein determination: measuring by adopting a Kjeldahl method;
fat determination: according to GB/T5009.6-2016 (determination of fat in national food safety standard), the Soxhlet extraction method is adopted for determination;
and (3) ash content determination: ashing at 500-550 ℃;
and (3) total sugar determination: measuring by adopting a phenol-sulfuric acid method;
and (3) cellulose determination: measured according to GB/T5009.88-2008 'determination of dietary fiber in food'.
Compared with the red bean nutrient components, the red bean component content before and after baking is shown in table 3, and the red bean component content before and after fermentation is shown in table 4.
TABLE 3 ingredient content table of red beans before and after baking
The moisture of the roasted red beans is obviously reduced, the red beans are the largest change after being roasted at a certain temperature and time, the fat content is not obviously changed, the contents of other components are increased to a certain extent, and except the change of the basic nutrients, saccharides and proteins in the red beans are subjected to Maillard reaction at a certain temperature, so that the color and the fragrance of the red beans are enriched. The increase of the nutrient content of the roasted red beans enables more nutrients to be dissolved out when the red beans are pulped at the later stage, and the nutritional value of the red bean sweet osmanthus thick soup is improved.
TABLE 4 ingredient content table of red beans before and after fermentation
The water and protein content of the fermented red beans are obviously improved, the contents of fat and cellulose are obviously reduced, the contents of other components are reduced to a certain extent, and the fermented red beans are richer in nutrition and more beneficial to the health of a human body.
Those of ordinary skill in the art will understand that: the discussion of any embodiment above is meant to be exemplary only, and is not intended to intimate that the scope of the disclosure, including the claims, is limited to these examples; within the idea of the invention, also features in the above embodiments or in different embodiments may be combined, steps may be implemented in any order, and there are many other variations of the different aspects of the invention as described above, which are not provided in detail for the sake of brevity.
The embodiments of the invention are intended to embrace all such alternatives, modifications and variances that fall within the broad scope of the appended claims. Therefore, any omissions, modifications, substitutions, improvements and the like that may be made without departing from the spirit and principles of the invention are intended to be included within the scope of the invention.
Claims (8)
1. The preparation method of the fermented red bean-sweet osmanthus thick soup is characterized by comprising the following steps:
pretreating red beans, namely selecting high-quality red beans, cleaning, crushing, then extruding red bean powder at low temperature, mixing and pulping the extruded red bean powder and water according to a material-liquid ratio of 1: 5-15, and passing through a colloid mill to obtain red bean liquid;
fermentation treatment, namely adding a mixed enzyme consisting of amylase and cellulase into the red bean liquid, stirring and mixing uniformly, performing fermentation treatment at a vibration frequency of 20-50 times/min, and sterilizing a fermentation liquid to obtain a red bean mother liquid;
and (3) preparing a finished product: adding the sweetening agent and the sweet osmanthus into the red bean mother liquor, stirring and mixing uniformly, canning, sterilizing and curing to obtain the fermented red bean-sweet osmanthus thick soup.
2. The preparation method of the fermented red bean-sweet osmanthus thick soup according to claim 1, wherein the particle size of the red bean powder is 60-100 meshes.
3. The preparation method of the fermented red bean-sweet osmanthus soup according to claim 1, wherein the feeding speed of the low-temperature extrusion treatment is 50-100 kg/h, the rotating speed of an extruder is 60-120 rpm, and the extrusion temperature is 60-90 ℃.
4. The preparation method of the fermented red bean-sweet osmanthus thick soup according to claim 1, characterized by further comprising roasting the red beans before crushing.
5. The preparation method of the fermented red bean-sweet osmanthus thick soup according to claim 4, wherein the baking temperature of the red beans is 125-155 ℃, and the baking time is 15-35 min.
6. The preparation method of the fermented red bean-sweet osmanthus thick soup according to claim 1, wherein the fermentation treatment temperature is 35-45 ℃ and the fermentation treatment time is 10-20 days.
7. The preparation method of the fermented red bean-sweet osmanthus soup according to claim 1, wherein the mass ratio of the amylase to the cellulase in the mixed enzyme is 1: 0.5-1.5.
8. The preparation method of the fermented red bean-sweet osmanthus thick soup according to claim 1, wherein the sweetener is white sugar.
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| CN106615557A (en) * | 2016-12-14 | 2017-05-10 | 张明玉 | Sugar-free green bean cake for maintaining beauty and keeping young and preparation method thereof |
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