CN112655891A - Preparation process of tempeh - Google Patents
Preparation process of tempeh Download PDFInfo
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- CN112655891A CN112655891A CN202110020332.6A CN202110020332A CN112655891A CN 112655891 A CN112655891 A CN 112655891A CN 202110020332 A CN202110020332 A CN 202110020332A CN 112655891 A CN112655891 A CN 112655891A
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Abstract
The invention discloses a preparation process of tempeh, belonging to the technical field of food processing, and comprising the following processing steps: step one, raw material treatment: 1.1, selecting materials, 1.2, soaking beans, 1.3 and boiling beans; step two, preparation before fermentation: 2.1, sterilizing, 2.2, dehydrating, 2.3, stirring strains, 2.4, bagging and putting on a shelf; step three, fermentation; step four, slicing and drying; and step five, crushing and storing. Has the advantages that: according to the invention, the fermentation time of the tempeh can be prolonged by accurately controlling the fermentation time, the fermentation temperature and the fermentation raw materials, and the quality of the tempeh after fermentation is improved; the nutrition powder made of the medicinal and edible traditional Chinese medicines is added in the raw materials before fermentation, the hypha can absorb the medicinal properties of the nutrition powder in the growth process, the nutrition and the edible value of the tempeh are improved, the tempeh has the effects of reducing blood pressure, promoting blood circulation, enhancing immunity, tonifying spleen and promoting appetite after being eaten for a long time, and the edible effect of the tempeh is improved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation process of tempeh.
Background
Tempeh is a soybean fermented food, which has the nutritive value of soybean, such as rich protein, isoflavone, soybean dietary fiber, mineral substance and the like, and simultaneously produces rich polypeptide, active enzyme, B vitamins, probiotics and the like under the action of microorganisms after fermentation. The nutritive value is further improved.
The protein in the tempeh contains all eight essential amino acids required by human health, and is rich in content, and the protein digestion and absorption rate after soybean fermentation is as follows: the soybean protein is improved from about 60% to more than 90%, and is a good protein supplement food. The fermented tempeh forms an intermediate product of proteolysis, namely polypeptide, which has the most activity, is easy to digest and absorb, can promote energy metabolism and resist oxidation, contains more free amino acids, is easy to digest and is suitable for people with weak intestines and stomach.
The fermented tempeh not only improves the nutrient components of the soybeans, but also has important functions of resisting cancers, resisting oxidation, enhancing immunity and the like. Tempeh is also a drug used to treat intestinal discomfort in indonesia. The tempeh extract, total isoflavone, has obvious bacteriostatic effect on food spoilage bacteria and pathogenic bacteria. With the growing concern of people on the health of the intestinal tract in recent years, the tempeh product can be completely developed into an intestinal tract health care product. The tempeh has the advantages of good flavor and taste, high nutritional value, short fermentation time, simple preparation method, low production cost and the like, so that the tempeh is widely developed and favored in countries such as the United states, Europe and the like, but is not abundant in the Chinese market.
The preparation process of the tempeh at present comprises the following steps: cleaning soybeans, cooking, peeling, acidifying, cooling, subpackaging, fermenting and refrigerating. The tempeh prepared by the existing tempeh preparation process has limited nutrient components and cannot meet the requirements of health preserving people.
Disclosure of Invention
The invention aims to solve the problems and provide a preparation process of tempeh.
The invention realizes the purpose through the following technical scheme:
a preparation process of tempeh comprises the following processing steps:
step one, raw material treatment
1.1, selecting materials: selecting high-quality soybeans with full grains, no impurities, no plant diseases and insect pests and good glossiness, cleaning, airing and removing surface dust and dirt;
1.2, bean soaking: mixing soybeans and cold water according to the proportion of 1: 4, adding the mixture into a container for soaking for 12-24 hours;
1.3, bean cooking: boiling the soaked soybeans in a boiling pot, taking out the soybeans after the water is boiled for 10min, and soaking the soybeans in cold water for the second time to remove soybean hulls;
step two, preparation before fermentation
2.1, disinfection: fishing out the twice soaked soybeans into a cooking pot, and heating to boil for 3-10 min;
2.2, dehydration: fishing out the disinfected soybeans, and spin-drying to remove redundant water;
2.3, stirring strains: putting the dehydrated soybeans, the tempeh bacteria and the nutrition powder into a stirrer according to a proportion, and stirring for not less than 5 min;
2.4, bagging and putting on a shelf, putting the stirred soybeans into a fermentation bag, sealing the fermentation bag, putting the fermentation bag on the fermentation shelf, and covering 2-3 layers of clean towels on the fermentation bag;
step three, fermentation: controlling the temperature of the fermentation chamber to be between 20 and 32 ℃, controlling the relative humidity of air to be between 40 and 70 percent, fermenting for 35 to 40 hours until hyphae are fully distributed on the surface of the fermentation bag and grow mature, and stopping fermentation;
step four, slicing and drying: slicing fresh tempeh within 4-12h, and then drying at the drying temperature of 100-;
step five, crushing and storing: grinding the dried tempeh into powder, wherein the granularity of the powder is not more than 200 meshes, and sealing, filling and storing at low temperature after grinding.
Further, in the first step, the soybeans are any one of non-transgenic soybeans and selenium-rich soybeans.
Further, the soybeans are cleaned by an ultrasonic cleaning box in the first step.
Furthermore, in the first step, the cold water for soaking the beans is preferably weak acidic spring water, and the water temperature is 10-20 ℃.
Further, before the second step of disinfection, when the soybean surface has obvious sticky substances, the soybean surface is washed clean by clear water and then is placed into a cooking pot for disinfection.
Further, in the second step, the weight parts of the soybeans, the tempeh bacteria and the nutrition powder are as follows: 90-95 parts of soybean, 1-2 parts of tempeh bacteria and 0-10 parts of nutrition powder.
Further, the nutrition powder in the second step is composed of the following raw materials in parts by weight: 10-20 parts of sealwort extract, 10-20 parts of eucommia ulmoides extract, 5-10 parts of corn stigma extract, 5-10 parts of angelica sinensis extract, 3-8 parts of celery extract and 3-5 parts of ganoderma lucidum extract.
Further, the nutrition powder in the second step also comprises 3-5 parts of bighead atractylodes rhizome extract, 3-5 parts of emblic leafflower fruit extract, 5-8 parts of rhizoma kaempferiae extract, 5-8 parts of ginkgo leaf extract and 5-10 parts of Chinese yam extract.
Further, in the third step, the bag needs to be turned over after 12 hours of fermentation, the temperature of the towels on the surface of the fermentation bag needs to be measured every hour between 22 hours and 30 hours of fermentation, when the temperature on the surface of the towels is higher than 32 ℃, turning over and environment cooling need to be carried out, the towels are removed layer by layer until the hyphae basically grow, and then all the towels are removed.
Further, in the third step, after fermenting for 30 hours, the indoor temperature is adjusted, so that the indoor temperature is kept between 20 and 25 ℃, hyphae grow mature after 4 to 8 hours of growth, and the fermentation is stopped.
The medicine properties of the medicine and food dual purpose Chinese medicine of the invention are as follows:
rhizoma polygonati: sweet in taste and neutral in nature; spleen, lung and kidney meridians entered; the efficacy is as follows: moistening lung, nourishing yin, invigorating spleen, and invigorating qi; the main treatment is as follows: dry cough due to lung deficiency, chronic cough due to over-strain; soreness of the waist and knees, premature gray hair, dizziness, asthenia, qi deficiency, listlessness, and dry mouth due to kidney deficiency and essence deficiency; deficiency of both qi and yin, internal heat, diabetes;
eucommia ulmoides: sweet taste and warm nature; they enter liver and kidney meridians and have the following actions: tonify liver and kidney, strengthen tendons and bones, prevent miscarriage; treating soreness of waist and knees, debility of feet and knees, dribbling urination, pruritus vulvae, vaginal leakage, abortion, and hypertension;
corn silk: sweet in taste and neutral in nature; it enters bladder, liver and gallbladder meridians; the functions and indications are as follows: the Chinese medicinal preparation has the effects of promoting diuresis, treating stranguria, stopping bleeding and reducing blood pressure, and is mainly used for treating acute and chronic nephritis edema, lithangiuria, chyluria, diabetes, icterohepatitis, cholecystitis, cholelithiasis, hematemesis, epistaxis, metrorrhagia and hypertension;
chinese angelica: sweet and pungent in flavor and warm in nature; it enters liver, heart and spleen meridians; the functions and indications are as follows: enriching blood, promoting blood circulation, regulating menstruation, relieving pain and moistening intestines; used for treating blood deficiency, sallow complexion, vertigo and palpitation; irregular menstruation, amenorrhea and dysmenorrhea due to blood deficiency or accompanied by blood stasis; abdominal pain due to deficiency-cold, coronary heart disease, angina pectoris, rheumatic arthralgia, and traumatic injury; constipation due to intestinal dryness; chronic cough and asthma;
celery: sweet in taste and cool in nature; entering liver, stomach and lung meridians; the efficacy is as follows: calming liver, clearing away heat, dispelling pathogenic wind, promoting diuresis, relieving restlessness, relieving swelling, cooling blood, stopping bleeding, removing toxic substance, dispersing lung qi, invigorating stomach, promoting blood circulation, clearing intestine, promoting defecation, moistening lung, relieving cough, lowering blood pressure, nourishing brain, and tranquilizing mind, and can be used for treating dizziness, blurred vision, red complexion, blood pressure, blood sugar, iron deficiency anemia, menstrual women, etc.;
red ganoderma lucidum: sweet in taste and neutral in nature; the heart, lung, liver and kidney meridians are entered; the functional indications are as follows: invigorating qi, tranquilizing mind, relieving cough and asthma; restlessness of heart-mind, insomnia, palpitation; being capable of nourishing heart blood, benefiting heart qi and tranquilizing mind, the medicine can be used for treating symptoms such as restlessness, insomnia, palpitation due to fright, dreaminess, amnesia, tiredness, listlessness and anorexia caused by deficiency of qi and blood and malnutrition of heart spirit;
white atractylodes rhizome: bitter and sweet taste, warm nature; spleen and stomach meridians entered; the functional indications are as follows: the traditional Chinese medicine has the main functions of strengthening spleen and tonifying qi, eliminating dampness and promoting diuresis, arresting sweating, preventing miscarriage, and is used for spleen deficiency and poor appetite, abdominal distension and diarrhea, phlegm and fluid retention and dizziness and palpitation, edema, spontaneous perspiration, threatened abortion, rhizoma atractylodis macrocephalae for strengthening spleen and stomach, preventing miscarriage, and for spleen deficiency and poor appetite, diarrhea and loose stool, threatened abortion;
emblic leafflower fruit: sweet, sour, astringent and cool in nature; entering lung and stomach meridians; the functional indications are as follows: clearing heat and cooling blood, promoting digestion and invigorating stomach, promoting fluid production and relieving cough; can be used for treating blood heat and blood stasis, dyspepsia, abdominal distention, cough, laryngalgia, and xerostomia;
and (3) rhizoma kaempferiae: pungent and sweet in flavor and warm in nature; entering heart, spleen and kidney meridians; the functional indications are as follows: has effects of warming spleen and stomach, dispelling cold, promoting appetite, resolving food stagnation, regulating qi-flowing and relieving pain; treating cold pain of heart and abdomen, indigestion, traumatic injury, toothache; can be used for treating fullness and distention of chest and abdomen, abdominal psychroalgia, and indigestion;
ginkgo leaf: sweet, bitter and astringent taste, neutral nature, heart and lung meridian tropism, blood circulation promoting, blood stasis removing, collateral obstruction relieving pain, lung astringing, asthma relieving, turbid pathogen eliminating, blood lipid reducing, and can be used for treating blood stasis obstruction of collaterals, thoracic obstruction, heart pain, apoplexy hemiplegia, lung deficiency cough and asthma, and hyperlipidemia;
chinese yam: sweet, mild and nontoxic in taste; spleen, lung and kidney meridians entered; the functional indications are as follows: treating deficiency, relieving fatigue and seven kinds of wound, removing head and facial wandering wind, relieving lumbago, relieving restlessness and fever, invigorating heart-qi deficiency, opening heart orifice, keeping records, invigorating kidney-qi, invigorating spleen and stomach, relieving diarrhea and dysentery, moistening fur, and making into paste and swelling.
The invention has the beneficial effects that: according to the invention, the fermentation time of the tempeh can be prolonged by accurately controlling the fermentation time, the fermentation temperature and the fermentation raw materials, and the quality of the tempeh after fermentation is improved; the nutrition powder made of the medicinal and edible traditional Chinese medicines is added in the raw materials before fermentation, the hypha can absorb the medicinal properties of the nutrition powder in the growth process, the nutrition and the edible value of the tempeh are improved, the tempeh has the effects of reducing blood pressure, promoting blood circulation, enhancing immunity, tonifying spleen and promoting appetite after being eaten for a long time, and the edible effect of the tempeh is improved.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
a preparation process of tempeh comprises the following processing steps:
step one, raw material treatment
1.4, selecting materials: selecting high-quality non-transgenic soybeans which are full in grains, free of impurities, free of plant diseases and insect pests and good in glossiness, cleaning and airing, removing dust and dirt on the surfaces, and cleaning the soybeans by adopting an ultrasonic cleaning box during cleaning;
1.5, bean soaking: mixing soybeans and cold water according to the proportion of 1: 4 adding into a container for soaking for 12-24h, wherein cold water is preferably weakly acidic spring water, and the water temperature is 10-20 deg.C;
1.6, bean cooking: boiling the soaked soybeans in a boiling pot, taking out the soybeans after the water is boiled for 10min, soaking the soybeans in cold water for the second time, and removing bean skins, wherein the cold water for soaking the soybeans is preferably weak acid spring water, and the water temperature is 10-20 ℃;
step two, preparation before fermentation
2.1, disinfection: heating the twice soaked soybeans in a cooking pot for 3-10min to boil, and before disinfection, when the soybeans have obvious sticky substances on the surface, washing the soybeans with clear water and then placing the soybeans in the cooking pot for disinfection;
2.2, dehydration: fishing out the disinfected soybeans, and spin-drying the disinfected soybeans by using a dehydrator to remove redundant water;
2.3, stirring strains: putting the dehydrated soybeans, tempeh bacteria and the nutrition powder into a stirrer according to a proportion for stirring, wherein the weight parts of the soybeans, the tempeh bacteria and the nutrition powder are as follows: 90 parts of soybean, 1 part of tempeh fungus and 9 parts of nutrition powder, wherein the nutrition powder is composed of the following raw materials in parts by weight: 10 parts of sealwort extract, 20 parts of eucommia bark extract, 5 parts of corn stigma extract, 5 parts of angelica extract, 8 parts of celery extract, 3 parts of ganoderma lucidum extract, 5 parts of bighead atractylodes rhizome extract, 3 parts of emblic leafflower fruit extract, 8 parts of rhizoma kaempferiae extract, 5 parts of ginkgo leaf extract and 10 parts of Chinese yam extract, and stirring for 8 min;
2.4, bagging and putting on a shelf, putting the stirred soybeans into a fermentation bag, sealing the fermentation bag, putting the fermentation bag on the fermentation shelf, and covering 2-3 layers of clean towels on the fermentation bag;
step three, fermentation: controlling the temperature of a fermentation chamber to be between 20 and 32 ℃, controlling the relative humidity of air to be between 40 and 70 percent, and fermenting for 35 to 40 hours until hyphae are fully distributed on the surface of a fermentation bag and the hyphae grow mature, stopping fermentation, turning the fermentation bag after 12 hours of fermentation, measuring the temperature of a towel on the surface of the fermentation bag every hour between 22 hours and 30 hours of fermentation, turning the towel surface and cooling the environment when the temperature of the surface of the towel is higher than 32 ℃, removing the towel layer by layer until the hyphae basically have the same length, removing all towels, regulating the indoor temperature after 30 hours of fermentation to keep the indoor temperature between 20 and 25 ℃, growing mature hyphae after 4 to 8 hours of fermentation, and stopping fermentation;
step four, slicing and drying: slicing fresh tempeh within 4-12h, and then drying at the drying temperature of 100-;
step five, crushing and storing: grinding the dried tempeh into powder, wherein the granularity of the powder is not more than 200 meshes, and sealing, filling and storing at low temperature after grinding.
Example two:
a preparation process of tempeh comprises the following processing steps:
step one, raw material treatment
1.7, selecting materials: selecting high-quality selenium-rich soybeans with full grains, no impurities, no plant diseases and insect pests and good glossiness for cleaning and airing, removing surface dust and dirt, and cleaning the soybeans by adopting an ultrasonic cleaning box during cleaning;
1.8, bean soaking: mixing soybeans and cold water according to the proportion of 1: 4 adding into a container for soaking for 12-24h, wherein cold water is preferably weakly acidic spring water, and the water temperature is 10-20 deg.C;
1.9, bean cooking: boiling the soaked soybeans in a boiling pot, taking out the soybeans after the water is boiled for 10min, soaking the soybeans in cold water for the second time, and removing bean skins, wherein the cold water for soaking the soybeans is preferably weak acid spring water, and the water temperature is 10-20 ℃;
step two, preparation before fermentation
2.1, disinfection: heating the twice soaked soybeans in a cooking pot for 3-10min to boil, and before disinfection, when the soybeans have obvious sticky substances on the surface, washing the soybeans with clear water and then placing the soybeans in the cooking pot for disinfection;
2.2, dehydration: fishing out the disinfected soybeans, and spin-drying the disinfected soybeans by using a dehydrator to remove redundant water;
2.3, stirring strains: putting the dehydrated soybeans, tempeh bacteria and the nutrition powder into a stirrer according to a proportion for stirring, wherein the weight parts of the soybeans, the tempeh bacteria and the nutrition powder are as follows: 95 parts of soybean, 2 parts of tempeh bacteria and 3 parts of nutrition powder, wherein the nutrition powder is composed of the following raw materials in parts by weight: 20 parts of rhizoma polygonati extract, 10 parts of eucommia ulmoides extract, 10 parts of corn stigma extract, 10 parts of angelica sinensis extract, 3 parts of celery extract, 5 parts of ganoderma lucidum extract, 3 parts of bighead atractylodes rhizome extract, 5 parts of emblic leafflower fruit extract, 5 parts of rhizoma kaempferiae extract, 8 parts of ginkgo leaf extract and 5 parts of Chinese yam extract, and stirring for 7 min;
2.4, bagging and putting on a shelf, putting the stirred soybeans into a fermentation bag, sealing the fermentation bag, putting the fermentation bag on the fermentation shelf, and covering 2-3 layers of clean towels on the fermentation bag;
step three, fermentation: controlling the temperature of a fermentation chamber to be between 20 and 32 ℃, controlling the relative humidity of air to be between 40 and 70 percent, and fermenting for 35 to 40 hours until hyphae are fully distributed on the surface of a fermentation bag and the hyphae grow mature, stopping fermentation, turning the fermentation bag after 12 hours of fermentation, measuring the temperature of a towel on the surface of the fermentation bag every hour between 22 hours and 30 hours of fermentation, turning the towel surface and cooling the environment when the temperature of the surface of the towel is higher than 32 ℃, removing the towel layer by layer until the hyphae basically have the same length, removing all towels, regulating the indoor temperature after 30 hours of fermentation to keep the indoor temperature between 20 and 25 ℃, growing mature hyphae after 4 to 8 hours of fermentation, and stopping fermentation;
step four, slicing and drying: slicing fresh tempeh within 4-12h, and then drying at the drying temperature of 100-;
step five, crushing and storing: grinding the dried tempeh into powder, wherein the granularity of the powder is not more than 200 meshes, and sealing, filling and storing at low temperature after grinding.
Example three:
a preparation process of tempeh comprises the following processing steps:
step one, raw material treatment
1.10, selecting materials: selecting high-quality selenium-rich soybeans with full grains, no impurities, no plant diseases and insect pests and good glossiness for cleaning and airing, removing surface dust and dirt, and cleaning the soybeans by adopting an ultrasonic cleaning box during cleaning;
1.11, bean soaking: mixing soybeans and cold water according to the proportion of 1: 4 adding into a container for soaking for 12-24h, wherein cold water is preferably weakly acidic spring water, and the water temperature is 10-20 deg.C;
1.12, bean cooking: boiling the soaked soybeans in a boiling pot, taking out the soybeans after the water is boiled for 10min, soaking the soybeans in cold water for the second time, and removing bean skins, wherein the cold water for soaking the soybeans is preferably weak acid spring water, and the water temperature is 10-20 ℃;
step two, preparation before fermentation
2.1, disinfection: heating the twice soaked soybeans in a cooking pot for 3-10min to boil, and before disinfection, when the soybeans have obvious sticky substances on the surface, washing the soybeans with clear water and then placing the soybeans in the cooking pot for disinfection;
2.2, dehydration: fishing out the disinfected soybeans, and spin-drying the disinfected soybeans by using a dehydrator to remove redundant water;
2.3, stirring strains: putting the dehydrated soybeans, tempeh bacteria and the nutrition powder into a stirrer according to a proportion for stirring, wherein the weight parts of the soybeans, the tempeh bacteria and the nutrition powder are as follows: 93 parts of soybean, 1 part of tempeh fungus and 6 parts of nutrition powder, wherein the nutrition powder is composed of the following raw materials in parts by weight: 15 parts of rhizoma polygonati extract, 15 parts of eucommia ulmoides extract, 8 parts of corn stigma extract, 7 parts of angelica sinensis extract, 5 parts of celery extract, 4 parts of ganoderma lucidum extract, 4 parts of bighead atractylodes rhizome extract, 4 parts of emblic leafflower fruit extract, 6 parts of rhizoma kaempferiae extract, 7 parts of ginkgo leaf extract and 8 parts of Chinese yam extract, and stirring for 7 min;
2.4, bagging and putting on a shelf, putting the stirred soybeans into a fermentation bag, sealing the fermentation bag, putting the fermentation bag on the fermentation shelf, and covering 2-3 layers of clean towels on the fermentation bag;
step three, fermentation: controlling the temperature of a fermentation chamber to be between 20 and 32 ℃, controlling the relative humidity of air to be between 40 and 70 percent, and fermenting for 35 to 40 hours until hyphae are fully distributed on the surface of a fermentation bag and the hyphae grow mature, stopping fermentation, turning the fermentation bag after 12 hours of fermentation, measuring the temperature of a towel on the surface of the fermentation bag every hour between 22 hours and 30 hours of fermentation, turning the towel surface and cooling the environment when the temperature of the surface of the towel is higher than 32 ℃, removing the towel layer by layer until the hyphae basically have the same length, removing all towels, regulating the indoor temperature after 30 hours of fermentation to keep the indoor temperature between 20 and 25 ℃, growing mature hyphae after 4 to 8 hours of fermentation, and stopping fermentation;
step four, slicing and drying: slicing fresh tempeh within 4-12h, and then drying at the drying temperature of 100-;
step five, crushing and storing: grinding the dried tempeh into powder, wherein the granularity of the powder is not more than 200 meshes, and sealing, filling and storing at low temperature after grinding.
300g of tempeh obtained in example three is detected, and the total sugar and selenium content is as follows:
| serial number | Detecting items | Unit of | The result of the detection | Detection limit | Detection method |
| 1 | Total sugar | g/100g | 3.0 | / | Second method of GB 5009.8-2016 |
| 2 | Selenium | μg/100g | 1.54*103 | And (4) quantitative limit: 3 | GB 5009.93-2017 third method |
600g of tempeh obtained in example three was tested, and vitamin B12 and soybean isoflavone contents were as follows:
| serial number | Detecting items | Unit of | The result of the detection | Detection limit | Detection method |
| 1 | Vitamin B12 | μg/100g | 0.64 | 0.1 | GB 5413.14-2010 |
| 2 | Soy isoflavone | mg/kg | 892 | 2.5 | GB/T 26625-2011 |
300g of tempeh obtained in example three was tested, and the lactic acid bacteria content was as follows:
| serial number | Detecting items | Unit of | The result of the detection | Detection limit | Detection method |
| 2 | Lactic acid bacteria | CFU/g | 6.7*107 | / | GB 4789.35-2016 |
600g of tempeh obtained in the first example is detected, and the contents of 12 items of protein, fat, energy, total sugar, dietary fiber and the like are as follows:
| serial number | Detecting items | Unit of | The result of the detection | Detection limit | Detection method |
| 1 | Protein | g/100g | 38.6 | / | First method of GB 5009.5-2016 |
| 2 | Fat | g/100g | 20.2 | / | Second method of GB 5009.6-2016 |
| 3 | (Energy) | kJ/100g | 1805 | / | GB 28050-2011 |
| 4 | Total sugar | g/100g | 7.7 | / | Second method of GB 5009.8-2016 |
| 5 | Dietary fiber | g/100g | 23.0 | / | GB 5009.88-2014 6.3 |
| 6 | Can utilize carbohydrate | g/100g | 12.8 | / | GB 28050-2011 |
| 7 | Calcium carbonate | mg/1000g | 1.66*103 | 1.5 | First method of GB 5009.92-2016 |
| 8 | Sodium salt | mg/100g | 9.76 | 0.8 | First method of GB 5009.91-2017 |
| 9 | Potassium salt | mg/100g | 531 | 0.2 | First method of GB 5009.91-2017 |
| 10 | Monounsaturated fatty (acid) | g/100g | 6.75 | 0.1 | First method of GB 5009.168-2016 |
| 11 | Polyunsaturated fatty acid | g/100g | 10.4 | 0.1 | First method of GB 5009.168-2016 |
| 12 | Soluble dietary fiber | g/100g | 4.56 | / | GB 5009.88-2014 6.3 |
600g of tempeh obtained in the first example was tested, and the amino acid content was as follows:
| serial number | Detecting items | Unit of | The result of the detection | Detection limit | Detection method |
| 1 | Phenylamino acids | g/100g | 1.93 | 0.0025 | GB 5009.124-2016 |
| 2 | Alanine | g/100g | 2.00 | 0.0029 | GB 5009.124-2016 |
| 3 | Methionine | g/100g | 0.29 | 0.0023 | GB 5009.124-2016 |
| 4 | Proline | g/100g | 1.95 | 0.0026 | GB 5009.124-2016 |
| 5 | Glycine | g/100g | 1.65 | 0.00025 | GB 5009.124-2016 |
| 6 | Glutamic acid | g/100g | 6.51 | 0.00024 | GB 5009.124-2016 |
| 7 | Arginine | g/100g | 2.50 | 0.0020 | GB 5009.124-2016 |
| 8 | Lysine | g/100g | 2.58 | 0.00013 | GB 5009.124-2016 |
| 9 | Tyrosine | g/100g | 1.13 | 0.0028 | GB 5009.124-2016 |
| 10 | Leucine | g/100g | 2.94 | 0.0011 | GB 5009.124-2016 |
| 11 | Aspartic acid | g/100g | 4.37 | 0.00013 | GB 5009.124-2016 |
| 12 | Serine | g/100g | 2.05 | 0.00018 | GB 5009.124-2016 |
| 13 | Threonine | g/100g | 1.58 | 0.00014 | GB 5009.124-2016 |
| 14 | Valine | g/100g | 1.69 | 0.00012 | GB 5009.124-2016 |
| 15 | Isoleucine | g/100g | 1.65 | 0.00043 | GB 5009.124-2016 |
| 16 | Histidine | g/100g | 1.01 | 0.00059 | GB 5009.124-2016 |
The total amount of the amino acids detected was 35.8/100 g.
The foregoing illustrates and describes the principles, general features, and advantages of the present invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed.
Claims (10)
1. A preparation process of tempeh is characterized by comprising the following steps: the method comprises the following processing steps:
step one, raw material treatment
Selecting materials: selecting high-quality soybeans with full grains, no impurities, no plant diseases and insect pests and good glossiness, cleaning, airing and removing surface dust and dirt;
soaking the beans: mixing soybeans and cold water according to the proportion of 1: 4, adding the mixture into a container for soaking for 12-24 hours;
boiling the beans: boiling the soaked soybeans in a boiling pot, taking out the soybeans after the water is boiled for 10min, and soaking the soybeans in cold water for the second time to remove soybean hulls;
step two, preparation before fermentation
2.1, disinfection: fishing out the twice soaked soybeans into a cooking pot, and heating to boil for 3-10 min;
2.2, dehydration: fishing out the disinfected soybeans, and spin-drying to remove redundant water;
2.3, stirring strains: putting the dehydrated soybeans, the tempeh bacteria and the nutrition powder into a stirrer according to a proportion, and stirring for not less than 5 min;
2.4, bagging and putting on a shelf, putting the stirred soybeans into a fermentation bag, sealing the fermentation bag, putting the fermentation bag on the fermentation shelf, and covering 2-3 layers of clean towels on the fermentation bag;
step three, fermentation: controlling the temperature of the fermentation chamber to be between 20 and 32 ℃, controlling the relative humidity of air to be between 40 and 70 percent, fermenting for 35 to 40 hours until hyphae are fully distributed on the surface of the fermentation bag and grow mature, and stopping fermentation;
step four, slicing and drying: slicing fresh tempeh within 4-12h, and then drying at the drying temperature of 100-;
step five, crushing and storing: grinding the dried tempeh into powder, wherein the granularity of the powder is not more than 200 meshes, and sealing, filling and storing at low temperature after grinding.
2. The process according to claim 1, wherein the natural tempeh is prepared by the following steps: in the first step, the soybean is selected from any one of non-transgenic soybean and selenium-rich soybean.
3. The process according to claim 1, wherein the natural tempeh is prepared by the following steps: and cleaning the soybeans by adopting an ultrasonic cleaning box during cleaning in the step one.
4. The process according to claim 1, wherein the natural tempeh is prepared by the following steps: in the first step, the cold water for soaking the beans is preferably weakly acidic spring water, and the water temperature is 10-20 ℃.
5. The process according to claim 1, wherein the natural tempeh is prepared by the following steps: before the second step of disinfection, when the soybean surface has obvious sticky substances, the soybean surface is washed clean by clear water and then is put into a cooking pot for disinfection.
6. The process according to claim 1, wherein the natural tempeh is prepared by the following steps: the soybean, the tempeh fungus and the nutrition powder in the second step have the following weight parts: 90-95 parts of soybean, 1-2 parts of tempeh bacteria and 0-10 parts of nutrition powder.
7. The process according to claim 6, wherein the natural tempeh is prepared by the following steps: the nutrition powder in the second step is composed of the following raw materials in parts by weight: 10-20 parts of sealwort extract, 10-20 parts of eucommia ulmoides extract, 5-10 parts of corn stigma extract, 5-10 parts of angelica sinensis extract, 3-8 parts of celery extract and 3-5 parts of ganoderma lucidum extract.
8. The process according to claim 7, wherein the natural tempeh is prepared by the following steps: the nutrition powder in the second step also comprises 3-5 parts of bighead atractylodes rhizome extract, 3-5 parts of emblic leafflower fruit extract, 5-8 parts of rhizoma kaempferiae extract, 5-8 parts of ginkgo leaf extract and 5-10 parts of Chinese yam extract.
9. The process according to claim 1, wherein the natural tempeh is prepared by the following steps: in the third step, the bag needs to be turned after 12 hours of fermentation, the temperature of the towel on the surface of the fermentation bag needs to be measured every hour between 22 hours and 30 hours of fermentation, when the temperature on the surface of the towel is higher than 32 ℃, turning and environmental cooling need to be carried out, the towels are removed layer by layer until the hypha is basically the same, and then all the towels are removed.
10. The process according to claim 1, wherein the natural tempeh is prepared by the following steps: and in the third step, after fermenting for 30 hours, regulating the indoor temperature to keep the indoor temperature between 20 and 25 ℃, and stopping fermentation after hypha grows mature after 4 to 8 hours.
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