CN103263006B - Bean dreg sauce and manufacturing method thereof - Google Patents

Abstract

The invention discloses a bean dreg sauce and a manufacturing method of the bean dreg sauce, wherein bean dregs, soybeans and flour are used as raw materials. According to the bean dreg sauce and the manufacturing method, through repeated research and tests, the original starter propagation and fermentation conditions are changed, and ideal effects on color, aroma, taste and shape of sauce products which are manufactured by using the bean dregs as the raw materials are achieved by using the new technology. The bean dreg sauce is delicious in taste and rich in nutrition.

Description

A kind of bean dreg sauce and production method thereof

Technical field

The present invention relates to foods processing technique, specifically a kind of bean dreg sauce and production method thereof.

Background technology

Bean dregs are the byproducts during bean product is produced, and all do not developed well for a long time, it is mostly as feed process, very unfortunately.Along with the development of bean product industry, will have more bean dregs byproduct and produce, if can not utilize very well, be exactly the significant wastage to existing resource.

Bean dregs have very high nutritive value: bean dregs main component is cellulose 50%, protein 20%, fat 10%.Recent study finds, bean dregs are a kind of very promising dietary cellulosic sources.Dietary fiber has special effect to the blood sugar level of human body prevention and therapy enteron aisle and vascular system disease, adjustment diabetes patient and prevention of obesity disease, gall stone, can say now that bean dregs are a kind of novel health care materials.Along with improving constantly of health of people consciousness, soybean dietary fiber product is bound to more and more to be subject to great attention and the favor of people.

Lower to the utilization rate of bean dregs at present, traditional Land use systems is using bean dregs as animal feed, direct nutrition purposes, especially for feeding animals, and in bean dregs, the components utilising rate of a lot of high nutritive value is very low.In Japan, a large amount of bean dregs are incinerated.In Hong Kong, bean dregs are stacked usually used as discarded object, do not do any utilization.

Summary of the invention

The object of this invention is to provide a kind of bean dreg sauce and production method thereof, increase the health care of sauce.

Technical scheme of the present invention is as follows:

A kind of bean dreg sauce, is made up of the raw material of following weight portion: fresh bean dregs 50-60, flour 10-20, soybean 20-30.

A kind of bean dreg sauce production method, comprises the following steps:

(1) following raw materials in part by weight is taken: fresh bean dregs 50-60, flour 10-20, soybean 20-30;

(2) fresh bean dregs 25-28 DEG C of clear water soaks 12-24 hour, regulates its pH value to reach 5.8-6.4, pulls dehydration out, make its water content between 55%-60%;

(3) pour the bean dregs after dehydration into steaming kier, normal pressure steams 40-60 minute, then stewing 10-20 minute;

(4) soybean after eluriating is soaked, summer 4-5 hour, spring and autumn 10-12 hour, winter, 12-14 hour, then poured steaming kier into, and normal pressure steams 40-80 minute, stewing 10-20 minute;

(5) steamed bean dregs and soybean airing, to 32-37 DEG C, add flour and fully mix thoroughly, inoculate fermented bacterium, enter Quchi koji, notice that bent material thickness is no more than 15cm, uniformity;

(6) deep closet temperature remains on about 28 DEG C, and humidity remains on about 85%, static gas wave refrigerator 10-12 hour, and when Qu Wen rises to 34-37 DEG C, start to ventilate, control Qu Wen, at 32-33 DEG C, continues cultivation 60 hours, turns over bent 1-3 time therebetween;

(7) song enters fermentation vat after making, and adds bent heavy 1.2-1.8 salt solution (15-18 ° of Be ') doubly and ferments;

(8) make rake once first 15 day every day at fermentation vat, within later 2-3 days, make rake once, add aroma yeast and continue fermentation, make weekly rake once after January, March can be ripe, obtains the former sauce of bean dregs;

(9) former for the bean dregs of maturation sauce is added appropriate capsicum, white sugar, monosodium glutamate, spice, plant wet goods, carrying out heat sterilization can be packaged into.

Advantage of the present invention is:

Be at present that commercially kind is more and more abundanter for the leisure food produced of raw material with bean dregs, more and more be subject to consumers in general to welcome, but be that the product of main material production is few with bean dregs in flavoring industry, bean dregs main component is crude fibre, be difficult to carry out desirable fermentation in process, so the products taste after processing is poor, consumer is reluctant to accept.Now, the present invention, through repeatedly studying, testing, changes original koji and fermentation condition, makes to be that sauce series products color, the shape that raw material is produced all reaches desirable effect with bean dregs with new technology.Delicious flavour, nutritious.

Detailed description of the invention

Embodiment 1

A kind of bean dreg sauce, is made up of the raw material of following weight portion (kilogram): fresh bean dregs 60, flour 20, soybean 30.

A kind of bean dreg sauce and production method thereof, comprise the following steps:

(1) following weight (kilogram) raw material is taken: fresh bean dregs 50, flour 20, soybean 20;

(2) fresh bean dregs 28 DEG C of clear water soak 24 hours, regulate its pH value to reach 6.4, pull dehydration out, make its water content between 60%;

(3) pour the bean dregs after dehydration into steaming kier, normal pressure steams 60 minutes, then stewing 10 minutes;

(4) soybean after eluriating is carried out water soaking, summer 4-5 hour, spring and autumn 10-12 hour, in 14 hours winters, then pour steaming kier into, normal pressure steams 60 minutes, stewing 10 minutes;

(5) steamed bean dregs and soybean airing, to 37 DEG C, add flour and fully mix thoroughly, inoculate fermented bacterium, enter Quchi koji, notice that bent material thickness is no more than 15cm, uniformity;

(6) deep closet temperature remains on about 28 DEG C, and humidity remains on about 85%, static gas wave refrigerator 12 hours, and when Qu Wen rises to 37 DEG C, start to ventilate, control Qu Wen, at 33 DEG C, continues cultivation 60 hours, turns over bent 3 times therebetween;

(7) song enters fermentation vat after making, and adds the bent saline solution (18 ° of Be ') weighing 1.6 times and ferments;

(8) make rake once first 15 day every day at fermentation vat, within later 3 days, make rake once, add aroma yeast and continue fermentation, make weekly rake once after January, March can be ripe, obtains the former sauce of bean dregs;

(9) former for the bean dregs of maturation sauce is added appropriate capsicum, white sugar, monosodium glutamate, spice, plant wet goods, carrying out heat sterilization can pack warehouse-in.

Bean dreg sauce delicious flavour prepared by the present invention.

Embodiment 2:

A kind of bean dreg sauce, is made up of the raw material of following weight portion (kilogram): fresh bean dregs 60, flour 20, soybean 30.

A kind of bean dreg sauce production method, comprises the following steps:

(1) following weight (kilogram) raw material is taken: fresh bean dregs 50, flour 20, soybean 20, danshen powder 2, Li Ye powder 1, leaves of Hawthorn powder 1;

(2) fresh bean dregs 28 DEG C of clear water soak 24 hours, regulate its pH value to reach 6.4, pull dehydration out, make its water content between 60%;

(3) pour the bean dregs after dehydration into steaming kier, normal pressure steams 60 minutes, then stewing 10 minutes;

(4) soybean after elutriation is carried out water soaking, 5 hours summers, spring and autumn 12 hours, in 14 hours winters, then pour steaming kier into, normal pressure steams 60 minutes, stewing 10 minutes;

(5) steamed bean dregs and soybean airing, to 37 DEG C, add flour, danshen powder, Li Ye powder, leaves of Hawthorn powder fully mix thoroughly, inoculate fermented bacterium, enter Quchi koji, notice that bent material thickness is no more than 15cm, uniformity;

(6) deep closet temperature remains on about 28 DEG C, and humidity remains on about 85%, static gas wave refrigerator 12 hours, and when Qu Wen rises to 37 DEG C, start to ventilate, control Qu Wen, at 33 DEG C, continues cultivation 60 hours, turns over bent 3 times therebetween;

(7) song enters fermentation vat after making, and adds the bent saline solution (18 ° of Be ') weighing 1.6 times and ferments;

(8) make rake once first 15 day every day at fermentation vat, within later 3 days, make rake once, add aroma yeast and continue fermentation, make weekly rake once after January, March can be ripe, obtains the former sauce of bean dregs;

(9) former for the bean dregs of maturation sauce is added appropriate capsicum, white sugar, monosodium glutamate, spice, plant wet goods, carrying out heat sterilization can pack warehouse-in.

Claims (1)

1. a bean dreg sauce, is characterized in that being made up of the raw material of following weight portion: fresh bean dregs 50-60, flour 10-20, soybean 20-30;

Bean dreg sauce production method, comprises the following steps:

(1) following raw materials in part by weight is taken: fresh bean dregs 50-60, flour 10-20, soybean 20-30;

(2) fresh bean dregs 25-28 DEG C of clear water soaks 12-24 hour, regulates its pH value to reach 5.8-6.4, pulls dehydration out, make its water content between 55%-60%;

(3) pour the bean dregs after dehydration into steaming kier, normal pressure steams 40-60 minute, then stewing 10-20 minute;

(4) soybean after eluriating is soaked, summer 4-5 hour, spring and autumn 10-12 hour, winter, 12-14 hour, then poured steaming kier into, and normal pressure steams 40-80 minute, stewing 10-20 minute;

(5) steamed bean dregs and soybean airing, to 32-37 DEG C, add flour and fully mix thoroughly, inoculate fermented bacterium, enter Quchi koji, notice that bent material thickness is no more than 15cm, uniformity;

(6) deep closet temperature remains on 28 DEG C, and humidity remains on 85%, static gas wave refrigerator 10-12 hour, and when Qu Wen rises to 34-37 DEG C, start to ventilate, control Qu Wen, at 32-33 DEG C, continues cultivation 60 hours, turns over bent 1-3 time therebetween;

(7) song enters fermentation vat after making, and adds a bent heavy 1.2-1.8 salt solution 15-18 ° Be ' doubly and ferments;

(8) make rake once first 15 day every day at fermentation vat, within later 2-3 days, make rake once, add aroma yeast and continue fermentation, make weekly rake once after January, March can be ripe, obtains the former sauce of bean dregs;

(9) former for the bean dregs of maturation sauce is added appropriate capsicum, white sugar, monosodium glutamate, spice, vegetable oil, carrying out heat sterilization can pack warehouse-in.