CN117730972A - Gluten-free soybean paste and preparation method thereof - Google Patents
Gluten-free soybean paste and preparation method thereof Download PDFInfo
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- CN117730972A CN117730972A CN202311688361.5A CN202311688361A CN117730972A CN 117730972 A CN117730972 A CN 117730972A CN 202311688361 A CN202311688361 A CN 202311688361A CN 117730972 A CN117730972 A CN 117730972A
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
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Abstract
The application discloses a gluten-free soybean paste and a preparation method thereof, wherein the preparation method comprises the steps of preparing gluten-free yeast material, preparing yeast, fermenting, preparing and the like, wherein wheat and wheat related raw materials are not used in the preparation process, and the produced soybean paste can be used for seasoning and eating by gluten allergic people; meanwhile, the gluten-free soybean paste has thick paste flavor and bean flavor, and has similar flavor, body form and the like to those of common soybean paste; in addition, the soybean protein content is higher than that of wheat and its products, and the nutritional value is higher.
Description
Technical Field
The application belongs to the technical field of food processing, and particularly relates to gluten-free soybean paste and a preparation method thereof.
Background
The soybean paste is a common seasoning, and the main raw materials of the common soybean paste comprise soybeans, wheat, related flour and the like. Among them, wheat and wheat related products contain gluten protein, which is a protein commonly existing in various grains, and the main components are prolamine and gluten, which are main components causing allergy. These two proteins are also present not only in wheat flour but also in barley and oats. It is a common protein that is easily digested and absorbed by most people. However, a small percentage of people may not digest gluten proteins, and suffer from gluten protein inadaptation, the most common condition being gluten allergy, which can lead to intestinal inflammation and intestinal villus atrophy, and may produce symptoms such as abdominal pain, diarrhea, abdominal distention, weight loss, vomiting, and intestinal inflammation. The existing soybean paste can not only keep the original flavor of the soybean paste, but also avoid the allergy problem of wheat and related products.
Disclosure of Invention
The purpose of the application is to overcome the defects of the prior art, and provide a gluten-free soybean paste and a preparation method thereof, wherein wheat and wheat related raw materials are not used in the preparation process, and the produced soybean paste can be used for flavoring by gluten allergic people; meanwhile, the gluten-free soybean paste has aromatic sauce flavor and bean flavor, and the flavor, the body state and the like similar to those of common soybean paste.
In a first aspect, the present application provides a method of preparing gluten-free soybean paste, the method comprising: soaking and steaming soybeans to obtain granular soybeans; mixing and inoculating starter to obtain gluten-free starter, wherein the cooked soybean flour is obtained by parching and crushing soybean; performing starter propagation treatment on the gluten-free starter material to obtain gluten-free starter; mixing gluten-free starter with salt water and fermenting to obtain mature fermented soy sauce; mixing the ripe soy sauce grains with ripe soybean milk to obtain gluten-free soybean paste.
The cooked soybean powder is obtained by stir-frying and crushing soybean raw materials, so that the cooked soybean powder can absorb moisture on the surface of the cooked soybean, and is beneficial to starter propagation.
The starter culture selected in the starter culture processing of the present application may be a starter culture commonly used in the art, and is preferably aspergillus oryzae.
With reference to the first aspect, in some embodiments of the first aspect, the parching comprises hot air parching at 270-330 ℃ for 90-200 seconds. Based on the technical proposal, under the condition, the protein in the soybean is denatured, the starch is gelatinized sufficiently, and the gelatinization degree is more than 70 percent. And the water content is reduced to below 5% from about 15%.
With reference to the first aspect, in some embodiments of the first aspect, the crushing process includes: cooling the fried soybean to below 45 ℃, crushing the soybean into soybean powder, and sieving the soybean powder with a 32-mesh sieve. Preferably, in some embodiments, the 32 mesh undersize ratio is in the range of 20 to 40%. Based on the technical scheme, the soybean powder can fully cover the surface of the steamed soybean under the condition, so that surface floating water of the yeast material is fully reduced, and the mixed bacteria pollution in the yeast making process is reduced.
With reference to the first aspect, in some embodiments of the first aspect, the cooking pressure of the cooking process is 0.10 to 0.15MPa for a period of 1 to 5 minutes. Under the condition, the soybean protein is fully denatured, and the digestibility is more than 75%.
With reference to the first aspect, in some embodiments of the first aspect, the weight ratio of the granular beans to the cooked bean flour is 1:0.2 to 1.2.
With reference to the first aspect, in some embodiments of the first aspect, the starter propagation temperature of the starter propagation process is 25 to 35 ℃ and the starter propagation time period is 40 to 45 hours. In the temperature and time range, the method is favorable for the growth of the yeast material, the enzyme activity of the yeast material is rich, the yeast fragrance is rich, and the mycelia are fully distributed with beans.
With reference to the first aspect, in some embodiments of the first aspect, the brine concentration in the fermentation process is 17.0-23.0 g/100mL and the brine mass is 1.4-2.0 times the gluten-free starter mass.
With reference to the first aspect, in some embodiments of the first aspect, the fermentation time of the fermentation treatment is 1 to 6 months, the fermentation temperature is 20 to 45 ℃, and the fermentation treatment is performed with stirring every 1 to 2 weeks.
With reference to the first aspect, in some embodiments of the first aspect, the cooked soy milk is obtained by grinding steamed soybeans, wherein the ratio of soybeans to water is 1:1.0 to 2.0, and the mixing ratio of the mature soy sauce grains and the mature soybean milk is 1:0.05 to 0.5. The finished soybean paste has good flavor and moderate body state.
With reference to the first aspect, in some embodiments of the first aspect, mixing the cooked soy sauce mash with the cooked soy milk comprises: mixing the mature fermented soy sauce with the cooked soybean milk and a blending raw material, wherein the blending raw material comprises one or more of the following components: white sugar, monosodium glutamate, nucleotide disodium, water, xanthan gum and yeast extract.
With reference to the first aspect, in some embodiments of the first aspect, the method further comprises a sterilization step.
With reference to the first aspect, in some embodiments of the first aspect, the method of making further comprises a packaging step.
In a second aspect, there is provided a gluten-free soybean paste prepared according to the preparation method of any one of the first aspects.
The application has the following beneficial effects: in the preparation process, wheat and wheat related raw materials are not used, and the produced soybean paste can be used for flavoring and eating by gluten allergy people; meanwhile, the gluten-free soybean paste has aromatic paste flavor and bean flavor, and has flavor, body state and the like similar to those of common soybean paste; in addition, the soybean protein content is higher than that of wheat and its products, and the nutritional value is higher.
Detailed Description
In order to facilitate an understanding of the present application, a more complete description of the present application will be provided below, along with preferred embodiments of the present application. This application may, however, be embodied in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein in the description of the application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. The term "and/or" as used herein includes any and all combinations of one or more of the associated listed items.
An embodiment of the present application provides a preparation method of gluten-free soybean paste, which includes:
s110, soaking and stewing soybeans to obtain granular soybeans;
s120, mixing and inoculating starter to the cooked soybean powder to obtain gluten-free starter, wherein the cooked soybean powder is obtained by stir-frying and crushing soybeans;
s130, performing starter propagation treatment on the gluten-free starter material to obtain gluten-free starter;
s140, mixing gluten-free yeast with salt water and fermenting to obtain mature soy sauce grains;
and S150, mixing the ripe soy sauce grains with ripe soybean milk to obtain the gluten-free soybean sauce.
Based on the technical scheme, wheat and wheat related raw materials are not used in the preparation process, and the produced soybean paste can be used for seasoning and eating by gluten allergy people; meanwhile, the gluten-free soybean paste has aromatic paste flavor and bean flavor, and has flavor, body state and the like similar to those of common soybean paste; in addition, the soybean protein content is higher than that of wheat and its products, and the nutritional value is higher.
Based on the embodiment, the cooked soybean powder is obtained by stir-frying and crushing soybean raw materials, so that the cooked soybean powder can absorb moisture on the surface of the cooked soybean, and the starter propagation is facilitated.
Wherein, the starter culture selected in the starter culture processing can be starter culture commonly used in the field, and is preferably Aspergillus oryzae.
In some embodiments, the parching treatment comprises hot air parching at 270-330 ℃ for 90-200 seconds. Based on the technical proposal, under the condition, the protein in the soybean is denatured, the starch is gelatinized sufficiently, and the gelatinization degree is more than 70 percent. And the water content is reduced to below 5% from about 15%.
In some embodiments, the crushing process comprises: cooling the fried soybean to below 45 ℃, crushing the soybean into soybean powder, and sieving the soybean powder with a 32-mesh sieve. Preferably, in some embodiments, the 32 mesh undersize ratio is in the range of 20 to 40%. Based on the technical scheme, the soybean powder can fully cover the surface of the steamed soybean under the condition, so that surface floating water of the yeast material is fully reduced, and the mixed bacteria pollution in the yeast making process is reduced.
In some embodiments, the cooking pressure of the cooking process is from 0.10 to 0.15MPa for a period of from 1 to 5 minutes. Under the condition, the soybean protein is fully denatured, and the digestibility is more than 75%.
In some embodiments, the weight ratio of the soy beans to the cooked soy flour is 1:0.2 to 1.2.
In some embodiments, the starter propagation temperature of the starter propagation treatment is 25-35 ℃ and the starter propagation time is 40-45 h. In the temperature and time range, the method is favorable for the growth of the yeast material, the enzyme activity of the yeast material is rich, the yeast fragrance is rich, and the mycelia are fully distributed with beans.
In some embodiments, the brine concentration in the fermentation process is 17.0 to 23.0g/100mL and the brine mass is 1.4 to 2.0 times the gluten-free starter mass.
In some embodiments, the fermentation time of the fermentation process is 1 to 6 months, the fermentation temperature is 20 to 45 ℃, and the fermentation process is stirred every 1 to 2 weeks.
In some embodiments, the cooked soy milk is obtained by pulping cooked soy beans, wherein the ratio of soy beans to water is 1:1.0 to 2.0, and the mixing ratio of the mature soy sauce grains and the mature soybean milk is 1:0.05 to 0.5. The finished soybean paste has good flavor and moderate body state.
In some embodiments, mixing the cooked soy sauce mash with the cooked soy milk comprises: mixing the mature fermented soy sauce with the cooked soybean milk and a blending raw material, wherein the blending raw material comprises one or more of the following components: white sugar, monosodium glutamate, nucleotide disodium, water, xanthan gum and yeast extract.
In some embodiments, the method of making further comprises a sterilization step.
In some embodiments, the method of making further comprises a packaging step.
An embodiment of the present application provides a gluten-free soybean paste, which is prepared according to the preparation method of any one of the above embodiments.
Example 1
Parching soybean with hot air at 300 deg.C for 120 s. Cooling the fried soybeans to 35 ℃, crushing the soybeans into soybean powder, and sieving the soybean powder with a 32-mesh sieve to obtain the soybean powder with the undersize ratio of 25%.
The soybeans are soaked and steamed, and the steaming pressure is 0.12MPa and 2min.
And (3) mixing the steamed and cooled soybeans with bean flour, and inoculating aspergillus oryzae starter propagation, wherein the weight ratio of the raw materials of soybeans to the bean flour is 1:0.2, so as to obtain the gluten-free starter.
Culturing the gluten-free starter at 25-35deg.C for 45 hr to obtain the final product.
The gluten-free yeast obtained by the yeast making is mixed with brine to form gluten-free soy sauce grains, the gluten-free soy sauce grains are fermented in a fermentation tank (pool), the NaCl salt water concentration is 18.5 g/100ml, and the mass of the brine is 1.4 times of the total amount of the raw materials.
Fermenting for 4 months at 20-30deg.C with stirring once per week.
And (5) fermenting and maturing the fermented grains after 4 months.
Soaking and steaming soybeans to obtain cooked soybeans, adding water to grind pulp, wherein the water adding ratio is 1:1.0, preparing cooked soybean milk, and steaming under 0.15MPa for 3min.
Mixing the ripe soy sauce grains with ripe soybean milk in a proportion of 1:0.05
Adding white sugar 10%, monosodium glutamate 2%, nucleotide disodium 0.1%, water 10.8%, xanthan gum 0.2%, and yeast extract 1%, and making into final product.
Sterilizing, wherein the sterilization temperature is 95-100 ℃ and 55 minutes according to the sterilization requirement of the product.
Packaging to obtain the final product of gluten-free soybean paste.
Examples 2 to 8
The procedure of examples 2-8 is similar to example 1, with specific process parameters as indicated in Table 1.
Comparative examples 1 to 2
Comparative examples 1-2 soy and flour were mixed and the preparation steps were as follows, see table 2 for specific process parameters:
the soybeans are soaked and steamed, and the steaming pressure is 0.12MPa and 2min.
And (5) mixing the cooked and cooled soybeans with flour, and inoculating aspergillus oryzae starter propagation to obtain starter propagation materials.
And (5) culturing the yeast material to prepare yeast, thereby obtaining the finished yeast.
And mixing the yeast produced by the yeast production with brine to obtain fermented grains, and fermenting in a fermentation tank (pool) to obtain the mature fermented grains.
Adding white sugar 10%, monosodium glutamate 2%, nucleotide disodium 0.1%, water 10.8%, xanthan gum 0.2%, and yeast extract 1%, and making into final product.
Sterilizing, and sterilizing the product according to the product sterilization requirement.
Packaging to obtain soybean paste product.
Table 1 specific process parameters for examples 1-8
Table 2 specific process parameters for comparative examples 1-2
From the above description, it can be seen that the above embodiments of the present application achieve the following technical effects: the soybean is used as a main raw material, and wheat related raw materials are not used, so that the produced gluten-free soybean paste can be used for flavoring and eating by people with gluten allergy; the bean flour is similar to the wheat flour, so that the effects of loosening yeast materials and increasing ventilation are achieved in yeast making, and the yeast making link is easy to control; further, the soybean raw material is fried and crushed to generate fried soybean fragrance, and the soybean powder absorbs moisture on the surface of the soybean, so that the soybean is beneficial to starter propagation. In the preparation process, the cooked bean paste is added to adjust the state and viscosity of the fermented grains, so that the bean fragrance which is not generated by fermenting the bean paste is increased, the state of the bean paste is easier to adjust, and the satisfactory state of the bean paste is obtained without adding a thickening agent.
In addition, the amounts of amino acid nitrogen in the gluten-free soybean pastes of examples 1 to 8 of the present application were higher than those in the common soybean pastes of comparative examples 1 to 2, and it was found that the nutritional value of the gluten-free soybean pastes of the present application was higher.
The foregoing description is only of the preferred embodiments of the present application and is not intended to limit the same, but rather, various modifications and variations may be made by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principles of the present application should be included in the protection scope of the present application.
Claims (10)
1. A method for preparing gluten-free soybean paste, the method comprising:
soaking and steaming soybeans to obtain granular soybeans;
mixing the grain beans with cooked bean flour and inoculating starter to obtain gluten-free starter, wherein the cooked bean flour is obtained by stir-frying and crushing soybeans;
performing starter propagation treatment on the gluten-free starter material to obtain gluten-free starter;
mixing the gluten-free starter with salt water and performing fermentation treatment to obtain mature fermented soy sauce grains;
mixing the ripe soy sauce mash with ripe soybean milk to obtain the gluten-free soybean sauce.
2. The preparation method according to claim 1, wherein the frying treatment comprises hot air frying, wherein the hot air temperature is 270-330 ℃, and the frying time is 90-200 seconds;
the crushing treatment includes: cooling the fried soybean to below 45 ℃, crushing the soybean into soybean powder, and sieving the soybean powder with a 32-mesh sieve.
3. The preparation method according to claim 1 or 2, wherein the cooking pressure of the cooking treatment is 0.10 to 0.15MPa for 1 to 5 minutes.
4. The preparation method according to claim 1 or 2, characterized in that the weight ratio of the granular beans to the cooked bean powder is 1:0.2 to 1.2.
5. The preparation method according to claim 1 or 2, wherein the starter propagation temperature of the starter propagation treatment is 25-35 ℃ and the starter propagation time is 40-45 h.
6. The method according to claim 1 or 2, wherein the brine concentration in the fermentation treatment is 17.0 to 23.0g/100mL, and the brine mass is 1.4 to 2.0 times the gluten-free starter mass.
7. The method according to claim 7, wherein the fermentation time of the fermentation treatment is 1 to 6 months, the fermentation temperature is 20 to 45 ℃, and the fermentation treatment is performed with stirring every 1 to 2 weeks.
8. The method of claim 7, wherein the cooked soybean milk is obtained by grinding steamed soybeans, wherein the ratio of soybeans to water is 1:1.0 to 2.0, and the mixing ratio of the mature soy sauce grains and the mature soybean milk is 1:0.05 to 0.5.
9. The method of claim 1, wherein mixing the cooked soy sauce grain with the cooked soy milk comprises: mixing the mature fermented soy sauce with the cooked soybean milk and the blending raw materials,
wherein the blending raw materials comprise one or more of the following: white sugar, monosodium glutamate, nucleotide disodium, water, xanthan gum and yeast extract.
10. Gluten-free soybean paste prepared according to the preparation method of any one of claims 1 to 9.
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