CN1484975A - Method for preparing fermented food by synchronously fermenting soybean flour - Google Patents
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Abstract
The invention provides a method for preparing fermented food by synchronously fermenting soybean flour, which is characterized in that soybean flour, soybean meal powder, soybean protein powder, wheat flour and coarse cereal powder are used as raw materials, an emulsifier, a mixed leaven, an enzyme preparation and an auxiliary agent are added for synchronous fermentation, and then the fermented flour food with high nutritive value is prepared by a traditional steaming, baking and frying method. Compared with the prior art, the method has the characteristics of reasonable method design, easily purchased raw materials, rich nutrition of processed food, fragrant smell and the like, thereby having good popularization and use values.
Description
1, technical field
The present invention relates to a kind of preparation method of fermented food, specifically the method for the synchronous ferment making fermented food of soybean flour.
2, technical background
It is raw material by scorching food such as being processed into steamed bun, bread after the fermentation or mixing the food of being processed into by the slaking of fermenting with other cereal powder that fermented food mainly is meant with the wheat flour.Along with living standards of the people constantly improve, more and more meticulousr as the used flour of the steamed bun of people's staple food, nutrition in the main finger wheat bran in the wheat runs off too many, the poultry, egg and milk goods have become the food commonly used on people's dining table in addition, take in animal protein and fat thereof in large quantities and have constituted the irrational diet structure of China people, and amount of exercise reduces in addition, cause obesity among the crowd, high fat of blood, diabetes and cardiovascular and cerebrovascular patient increase, and quantitatively in rising trend.
The Chinese government has just carried out the research of balanced diet structure as far back as 1988, and correctly guiding and regulating resident's diet structure as one of fundamental state policy; In October, 1999, U.S. FDA tissue " Food and Drug Administration " is formally promulgated a decree; " restrain the low saturated fat of soybean proteins and the food of low cholesterol every day edible 25, can reduce the trouble cardiovascular disease risk.”
Soy protein content is 2.5 times of beef up to 40%, 12 times of milk, and 2.8 times of thin pork, 3 times of chicken, and also the quality of protein is fine, and wherein the formation of 8 seed amino acids is not at all than beef difference.And unsaturated fat and zero cholesterol in the soybean, so be any animal protein can't be comparable it can guarantee that human body does not increase under the situation of saturated fat and cholesterol and take in good protein, can prevent one of formative factor of obesity, high fat of blood, diabetes and cardiovascular and cerebrovascular diseases again, and can suppress the formation of low-density albumen, the rising of triglyceride in the containment human body can also stop the effect of atherosis formation of artery and inhibition intestinal cancer with its contained active material; In addition, insoluble fibre and the carbohydrate in soybean and the kind skin also is acknowledged as human " seven nutrients ".
3, summary of the invention
The objective of the invention is soy meal is mixed with wheat flour, and add an amount of raw material and impel the fermentation synchronously of wheat flour and soy meal to make the wheat flour fermented food that meets people's eating habit.
The employing wheat flour that the objective of the invention is to realize in the following manner, soy meal, bean cake powder, soyabean protein powder, coarse cereals powder are raw material, be equipped with emulsifying agent, mixed culture fermentation agent, enzyme preparation and assistant and ferment synchronously, iron fried method by traditional scorching then and make fermentation cereal preparation with high nutritive value.The method of the synchronous ferment making fermented food of soybean flour of the present invention, be that to adopt soy meal, wheat flour, coarse cereals powder be raw material, be equipped with emulsifying agent, mixed culture fermentation agent, enzyme preparation and assistant and ferment synchronously, iron fried method by traditional scorching then and make fermentation cereal preparation with high nutritive value.
Method of the present invention is meant that taking by weighing emulsifying agent, mixed culture fermentation agent, enzyme preparation and assistant in proportion is mixed and made into mixed culture fermentation agent and joins in proportion in the soy meal that mixes, wheat flour, the powder coarse cereals powder before fermentation, also can be dispatching from the factory before with emulsifying agent, mixed culture fermentation agent, enzyme preparation and assistant directly and soy meal, wheat flour, coarse cereals powder be mixed and made into the mixed powder sale.
In the method for the invention, the weight percent of each raw material consists of soy meal 6-36 part, wheat flour 64-93 part, coarse cereals powder 8-40 part, emulsifying agent 0.1-4 part, assistant 1-3 part, mixed culture fermentation agent 0.1-4 part, enzyme preparation 0.01-5 part;
In the method for the invention, the weight percent of each raw material consists of big soy meal 10-30 part, wheat flour 70-80 part, coarse cereals powder 15-30 part, emulsifying agent 1-3 part, assistant 1.5-2 part, mixed culture fermentation agent 1-3 part, enzyme preparation 0.1-3 part;
In the method for the invention, the weight of each raw material consists of 25 parts of soy meals, 75 parts of wheat flours, 25 parts in coarse cereals powder, 2 parts of emulsifying agents, 2 parts of assistants, 2 parts of mixed culture fermentation agents, 1.5 parts of enzyme preparations.
In the method for the invention, emulsifying agent is single diglyceride, single two stearic glyceride, stearoyl lactate, sorbitan fatty acid ester, sucrose fat, the mixture of one or more of soybean lecithin.
In the method for the invention, mixed culture fermentation agent is a food yeast, the beneficial bacterium mixture of one or more of distiller's yeast, red colouring agent for food, also used as a Chinese medicine, and assistant is one or more mixture of edible baking powder, dietary alkali, salt.
In the method for the invention, enzyme preparation is an amylase, protease, lipase, cellulase, zytase, maltogenic amylase, the mixture of one or more of glucose oxidase, dextrin.
In the method for the invention, soy meal is a soy meal, bean cake powder, and one or more mixtures of extraction soyabean protein powder, soybean need take off raw meat in powder process handles, and comprises that high-temperature steam takes off raw meat and chemistry takes off raw meat; The coarse cereals powder is the mixing of one or more coarse cereals of corn, rice, millet, Chinese sorghum, barley, oat, sweet potato powder, red bean, red bean, mung bean, pea coarse cereals.
In the method for the invention, also can only mix use with wheat flour and soy meal.
4, embodiment
Prescription one calculates by 100 kilograms of dried raw materials, and the amount of taking by weighing of each raw material is 8 kilograms of soy meals, 79.8 kilograms of wheat flours, 10 kilograms of corn flour, 1 kilogram of emulsifying agent, 0.5 kilogram of mixed culture fermentation agent, 0.2 kilogram of enzyme preparation product, 0.5 kilogram of assistant;
Prescription two, calculate by 100 kilograms of dried raw materials, the amount of taking by weighing of each raw material is 10 kilograms of soy meals, 80 kilograms of wheat flours, 7.8 kilograms of corn flour, 1 kilogram of emulsifying agent, 0.5 kilogram of mixed culture fermentation agent, 0.2 kilogram of enzyme preparation product, 0.5 kilogram of assistant;
Prescription three, calculate 25 kilograms of soy meals, 72 kilograms of wheat flours, 1 kilogram of emulsifying agent, 1 kilogram of mixed culture fermentation agent, 0.5 kilogram of enzyme preparation product, 0.5 kilogram of assistant by 100 kilograms of dried raw materials;
Water is added in the mixed flour, mixed culture fermentation agent, enzyme preparation becomes enzyme product and emulsifying agent, and assistant can be sneaked into flour in advance and be added wherein also can be with face the time, and fermentation can be processed into fermented foods such as the steamed bun that contains soy meal, bread, large flat bread according to a conventional method.
Emulsifying agent is a kind of surfactant that has only hydrophilic group and lipophilic group.It can make immiscible two-phase miscible mutually as oil and water, and forms uniform dispersion or emulsified body, thereby changes original physical state.Emulsifying agent has been strengthened the gluten network structure by interacting with mucedin, make the dough gas retaining be improved and strengthen, thereby make will generation carbon dioxide be maintained well.In flour of the present invention, soy protein content is up to more than 38%, fat content is also up to more than 18%, and protein in the wheat flour and fat content are low, carbohydrate is a Main Ingredients and Appearance, so, when fermentation, solve the technology barrier that can not ferment synchronously by adding an amount of emulsifying agent.
Add emulsifying agent in the method for the invention, the assistant enzyme preparation can make soy meal and wheat flour, coarse cereals powder improve fermented quality significantly at method for synchronous fermentation, improves flavours in food products and prolongs shelf storage period.
Adopt food yeast, distiller's yeast is used in wine brewing, and the mixed culture fermentation agent that beneficial bacteriums such as red colouring agent for food, also used as a Chinese medicine are made can produce fragrance in the food fermentation process, can improve the quality of food and increase appetite of people.Need breeding separately to cultivate in the process of its use, impel its zymophyte propagation flavouring, and then in the fermentation face of being used in.
In the method for the invention, employed coarse cereals powder is for mixed powder class arbitrarily such as jowar that the nutrition improvement people of balanced diet use the demand of different foods, rice class, potato class, wheat class, beans, corn.
The enzyme technology of Shi Yonging in the method for the invention, can increase and improve the fermentation volume and the structure of dough, improve the characteristic and the viscosity of gluten, the outmoded flavor that increases anti-mechanicalness and reduction soy food product prolongs the storage period of food, and to the effect of auxiliary emulsification and emulsification is arranged in this method use.
So, more after a little while, can replace emulsifying agent with enzyme preparation in the ratio of the soy meal that adds.Market prospects: balanced diet, pursuing nutrition and health care of food is the fashion of 21 century, the soybean staple foodization also is people life style of taking like a shot and the sources of taking in good protein.The FDA of the U.S. organizes in the health announcement of having passed through careful investigation and having issued, calls people to eat the food that 25 grams contain soybean protein every day, can be away from the risk of trouble cardiovascular and cerebrovascular disease; In the 2001-2010 China's food and nutrition development outline that China worked out at the bottom of calendar year 2001, clearly present stage being consumed 13 kilograms per capita in year decides as nutritive index, and 30 kilograms of prediction China in 2025 pre-capita consumption soybean, this be China promote soybean staple food prospect clear and definite the direction and the objective of the struggle, also increased appeal and created condition simultaneously for promoting the use of of present technique.The raising of people's living standard in addition, popularizing of diet science, people begin to recognize that using soy food product will be to tackle current rich man's disease generation inexorable trend, and the eating habit that food that the method for food makes will adapt to current people is fully made in the fermentation synchronously of soy meal, wheat flour, coarse cereals powder.The fermented food of producing with method of the present invention should be absorbed by human consumption, and sense of taste is good to eat, is subjected to liking very much of consumer, makes contributions for improving the human beings'health level.With fermentation steamed bun bread, large flat bread, steamed stuffed bun are about 6-9 hundred million populations of staple food, by 5 kilograms of calculating in everyone every month, can reach hundred million jin, a traditional unit of weight of 720-1000 in 1 year in China, and the output value can reach more than 1,500 hundred million yuan.If can make groups of people reduce cardiovascular and cerebrovascular disease and rich man's disease generation with this by the dietary structure of improving people, its social benefit and economic benefit will be huge.
Economic and Efficiency Analysis: invest 50,000 yuan approximately as build food factory at the county town of one 300,000 population, produce 5 tons of steamed buns and bread every day, about 3,000,000 yuan of the output value, year net income is more than 500,000 yuan.
The method of soybean flour synchronous fermentation making fermented food of the present invention is the side of having compared with prior art Method is reasonable in design, and the short and conservation of sweat can fundamentally be stopped the machine of yellow bent thunder bacterium association Meeting.
This mixed culture fermentation technology can make the food smell delicate fragrance of processing, food nutrient fortifying, so tool Good popularizing value is arranged.
Claims (9)
1. the method for the synchronous ferment making fermented food of soybean flour, it is characterized in that adopting soy meal, wheat flour, coarse cereals powder is raw material, be equipped with emulsifying agent, mixed culture fermentation agent, enzyme preparation and assistant and ferment synchronously, iron fried method by traditional scorching then and make fermentation cereal preparation with high nutritive value.
2. method according to claim 1, it is characterized in that taking by weighing in proportion emulsifying agent, mixed culture fermentation agent, enzyme preparation and assistant and be mixed and made into mixed culture fermentation agent and before fermentation, join in the soy meal that mixes in proportion, wheat flour, the powder coarse cereals powder, also can be dispatching from the factory before with emulsifying agent, mixed culture fermentation agent, enzyme preparation and assistant directly and soy meal, wheat flour, coarse cereals powder be mixed and made into the mixed powder sale.
3. method according to claim 1 is characterized in that the weight of each raw material consists of soy meal 6-36 part, wheat flour 64-93 part, coarse cereals powder 8-40 part, emulsifying agent 0.1-4 part, assistant 1-3 part, mixed culture fermentation agent 0.1-4 part, enzyme preparation 0.01-5 part;
4. method according to claim 1 is characterized in that the weight of each raw material consists of big soy meal 10-30 part, wheat flour 70-80 part, coarse cereals powder 15-30 part, emulsifying agent 1-3 part, assistant 1.5-2 part, mixed culture fermentation agent 1-3 part, enzyme preparation 0.1-3 part;
5. method according to claim 1 is characterized in that the weight of raw material consists of 25 parts of soy meals, 75 parts of wheat flours, 25 parts in coarse cereals powder, 2 parts of emulsifying agents, 2 parts of assistants, 2 parts of mixed culture fermentation agents, 1.5 parts of enzyme preparations.
6. method according to claim 1 is characterized in that emulsifying agent is single diglyceride, single two stearic glyceride, stearoyl lactate, sorbitan fatty acid ester, sucrose fat, the mixture of one or more of soybean lecithin.
7. method according to claim 1 is characterized in that mixed culture fermentation agent is a food yeast, the beneficial bacterium mixture of one or more of distiller's yeast, red colouring agent for food, also used as a Chinese medicine, and assistant is one or more mixture of edible baking powder, dietary alkali, salt.
8. method according to claim 1 is characterized in that enzyme preparation is an amylase, protease, lipase, cellulase, zytase, maltogenic amylase, the mixture of one or more of glucose oxidase, dextrin.
9. method according to claim 1 is characterized in that soy meal is a soy meal, bean cake powder, and one or more mixtures of extraction soyabean protein powder, soybean need take off raw meat in powder process handles, and comprises that high-temperature steam takes off raw meat and chemistry takes off raw meat; The coarse cereals powder is the mixing of one or more coarse cereals of corn, rice, millet, Chinese sorghum, barley, oat, sweet potato powder, red bean, red bean, mung bean, pea coarse cereals.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028012A (en) * | 2006-03-02 | 2007-09-05 | 王再贺 | Use of enzyme industrial products for high-vegetable-plant-contained food |
| CN102144650A (en) * | 2011-04-29 | 2011-08-10 | 河南工业大学 | Complex enzyme for recovering property of frozen dough |
| CN101485351B (en) * | 2009-02-20 | 2011-08-10 | 张春敏 | Special-purpose powder for quickly fermented wheaten food and method for quickly making wheaten food |
| CN102406124A (en) * | 2011-09-18 | 2012-04-11 | 王再贺 | Preparation method of stuffed straight flour containing high cellulose and capable of simultaneous fermentation and enzyme digestion |
| CN102652547A (en) * | 2011-03-04 | 2012-09-05 | 王文华 | Method for preparing enzyme in foods containing soybean, coarse cereals and multi-fibers |
| CN108041439A (en) * | 2017-12-06 | 2018-05-18 | 徐州医食康餐饮服务有限公司 | Tortoiseshell health care rice cake and production method |
| CN108041118A (en) * | 2017-12-07 | 2018-05-18 | 徐州医食康餐饮服务有限公司 | A kind of three taro Chinese yam cakes and preparation method |
| CN109769885A (en) * | 2018-12-28 | 2019-05-21 | 石家庄市米莎贝尔饮食食品有限公司 | A kind of coarse cereals crisp short cakes with sesame and its production technology |
| CN109769886A (en) * | 2018-12-28 | 2019-05-21 | 石家庄市米莎贝尔饮食食品有限公司 | A kind of coarse cereals bread and its production technology |
| CN111631246A (en) * | 2020-06-08 | 2020-09-08 | 福建省慕兰卡食品有限公司 | Toast bread and preparation method thereof |
| CN114794186A (en) * | 2022-03-08 | 2022-07-29 | 武汉新华扬生物股份有限公司 | Complex enzyme preparation and application thereof in sweet potato cake production |
-
2002
- 2002-09-27 CN CNA021355762A patent/CN1484975A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028012A (en) * | 2006-03-02 | 2007-09-05 | 王再贺 | Use of enzyme industrial products for high-vegetable-plant-contained food |
| CN101028012B (en) * | 2006-03-02 | 2013-06-12 | 王再贺 | Use of enzyme industrial products for high-vegetable-plant-contained food |
| CN101485351B (en) * | 2009-02-20 | 2011-08-10 | 张春敏 | Special-purpose powder for quickly fermented wheaten food and method for quickly making wheaten food |
| CN102652547A (en) * | 2011-03-04 | 2012-09-05 | 王文华 | Method for preparing enzyme in foods containing soybean, coarse cereals and multi-fibers |
| CN102144650A (en) * | 2011-04-29 | 2011-08-10 | 河南工业大学 | Complex enzyme for recovering property of frozen dough |
| CN102406124A (en) * | 2011-09-18 | 2012-04-11 | 王再贺 | Preparation method of stuffed straight flour containing high cellulose and capable of simultaneous fermentation and enzyme digestion |
| CN108041439A (en) * | 2017-12-06 | 2018-05-18 | 徐州医食康餐饮服务有限公司 | Tortoiseshell health care rice cake and production method |
| CN108041118A (en) * | 2017-12-07 | 2018-05-18 | 徐州医食康餐饮服务有限公司 | A kind of three taro Chinese yam cakes and preparation method |
| CN109769885A (en) * | 2018-12-28 | 2019-05-21 | 石家庄市米莎贝尔饮食食品有限公司 | A kind of coarse cereals crisp short cakes with sesame and its production technology |
| CN109769886A (en) * | 2018-12-28 | 2019-05-21 | 石家庄市米莎贝尔饮食食品有限公司 | A kind of coarse cereals bread and its production technology |
| CN111631246A (en) * | 2020-06-08 | 2020-09-08 | 福建省慕兰卡食品有限公司 | Toast bread and preparation method thereof |
| CN114794186A (en) * | 2022-03-08 | 2022-07-29 | 武汉新华扬生物股份有限公司 | Complex enzyme preparation and application thereof in sweet potato cake production |
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