CN103750171B - The processing method of a kind of vinegar bubble black soya bean and black soya bean buckwheat vinegar - Google Patents

The processing method of a kind of vinegar bubble black soya bean and black soya bean buckwheat vinegar Download PDF

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CN103750171B
CN103750171B CN201310721275.XA CN201310721275A CN103750171B CN 103750171 B CN103750171 B CN 103750171B CN 201310721275 A CN201310721275 A CN 201310721275A CN 103750171 B CN103750171 B CN 103750171B
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soya bean
black soya
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李萍花
刘晓阳
刘劲岩
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    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L11/10—Rapid cooking pulses
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • C12J1/08—Addition of flavouring ingredients
    • 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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Abstract

The invention discloses the processing method of a kind of vinegar bubble black soya bean and black soya bean buckwheat vinegar, it comprises selects materials, soaks and maturation stage, black soya bean after slaking adds buckwheat vinegar and soaks after being cooled to room temperature, namely the black soya bean after immersion and buckwheat vinegar Separation of Solid and Liquid obtain vinegar and steep black soya bean and black soya bean buckwheat vinegar.Black soya bean and bitter buckwheat after the present invention selects and sprouts, the function nutrition of black soya bean and bitter buckwheat fully can be activated peak, by bitter buckwheat fabulous for alimentary health-care function and black soya bean collocation, can obtain the stronger vinegar bubble black soya bean of health care and black soya bean buckwheat vinegar two kinds of functional food, its nutritional labeling is more easily absorbed by the body and digests simultaneously.

Description

The processing method of a kind of vinegar bubble black soya bean and black soya bean buckwheat vinegar
Technical field
The present invention relates to the processing method of a kind of vinegar bubble black soya bean and black soya bean buckwheat vinegar, belong to food processing technology field.
Background technology
Black soya bean has another name called black soybean, Wu Dou, SEMEN GLYCINE, material beans, black soya bean BlackBean, has the laudatory title of the king in beans, is the black seeds of legume soybean, seed coat black.Nutritious black bean is investigated comprehensive according to expert, containing rich in protein, vitamin, mineral matter, the content of black soya bean medium trace element as zinc, copper, magnesium, molybdenum, selenium, fluorine etc. is all very high, and these trace elements are extremely important to delaying human body caducity, reduction blood viscosity etc.; Testa sojae atricolor is black, and containing anthocyanidin, anthocyanidin is good antioxidant source, and can remove interior free yl, especially under sour environment, antioxidant effect is good, skin maintenance, increases enterogastric peristalsis.
Black soya bean is flat, taste is sweet; Return spleen, kidney channel; Have that the lower gas of detumescence, moistening lung are scorching, activating blood and promoting diuresis, wind expelling stagnation removing, blood-enriching tranquillizing, improving eyesight invigorating the spleen, kidney tonifying benefit be cloudy, the effect of removing toxic substances; For oedema turgor, pathogenic wind-toxic beriberi, jaundice edema, wandering arthritis spasm, cold after delivery pain, mouth keeps silent, carbuncle sore tumefacting virus, can antidote poison, wind-heat processed and only night sweat, crow blackout and the function of promoting longevity.Black soya bean product is suitable for edema due to deficiency of the spleen, beriberi edema person eats; The people of suitable body void and infantile night sweat, spontaneous perspiration, especially after pyreticosis, cold perspiration person eats; Suitable old man's nephrasthenia deafness, children's enuresis nocturna person eat; Suitable pregnant lumbago or soreness and weakness of waist and knees, leukorrhea frequently many, affection by cold after delivery, quadriplegia person are edible.
Vinegar, traditional sense is used by as flavouring always, successive dynasties, medicine scholar also found that vinegar has certain medical value, modern medicine also proves, vinegar has dispelling fatigue to human body, help digest, be beneficial to that absorption, in advance anti-aging, antibiotic and sterilizing, hemangiectasis, beauty and skin care, control are fat, the acid-base balance that regulates blood and strengthen the function such as liver and kidney function.
Bitter buckwheat, has another name called RHIZOMA FAGOPYRI CYMOSI, belongs to polygonaceae dicotyledon.Be different from the buckwheat of generally planting, duck wheat is a herb.Record in Compendium of Material Medica: duck wheat nature and flavor are bitter, flat cold, the effect of useful strength, continuous spirit, sharp knowledge, sending down abnormally ascending, wide intestines stomach invigorating.Bitter buckwheat benevolence rich in nutrition content, containing mineral matter and trace elements such as bioflavonoid, multivitamin, 18 seed amino acids, crude protein, chlorophyll and selenium, zinc, magnesium, chromium, calcium, the nutritional labeling of its uniqueness is Flavonoid substances, and its main component is rutin.Rutin has another name called rutin, citrin, and content accounts for the 70%-90% of general flavone, has to reduce capillary fragility, improve microcirculatory effect, has well eat effect to diabetes, hypertension.Clinical diabetes treatment facts have proved, duck wheat can reduce fasting blood-glucose, raises insulin level, reduce glycosylated hemoglobin and glycated serum protein, reduction blood fat, thus suppresses the development of diabetes and complication thereof.Therefore, duck wheat is the Major Nutrient food of diabetes.Selenium element containing trace in bitter buckwheat, appropriate selenium almost can prevent all cancerations.Some duck wheat products have been had to emerge in recent years, as bitter buckwheat, the full powder of bitter-buckwheat nutritive, KUQIAOPI layer powder, Tartary buckwheat noodles, bitter buckwheat tea, bitter buckwheat biscuit, buckwheat vinegar etc.In buckwheat vinegar, 18 seed amino acid total contents reach 2060.86mg/100ml, wherein eight seed amino acids of needed by human are complete, total content is 7.6 times of common vinegar, be rich in the trace elements such as selenium, phosphorus, calcium, zinc, iron, copper, Antilipemic health effect is remarkable, the limpid brownish red of its color and luster, aromatic flavour, the continuous acid of mouthfeel is soft.
Summary of the invention
The object of this invention is to provide a kind of nutritional labeling be more easily absorbed by the body and digest and there is the vinegar bubble black soya bean of various health care functions and the processing method of black soya bean buckwheat vinegar.
Implementation procedure of the present invention is as follows:
A processing method for vinegar bubble black soya bean and black soya bean buckwheat vinegar, comprises the following steps:
(1) select materials: select free from insect pests, without the black soya bean gone mouldy, clean up;
(2) soak: the clear water adding black soya bean amount 1 ~ 5 times of weight soaks black soya bean to sprouting at 15 ~ 30 DEG C;
(3) slaking: the black soya bean after sprouting is heated slaking, and deactivation urase and soyasaponin, remove raw meat, go hardship;
(4) vinegar bubble: the black soya bean after slaking is cooled to room temperature, adds buckwheat vinegar and soaks;
(5) namely the black soya bean Separation of Solid and Liquid after soaking obtains vinegar bubble black soya bean and black soya bean buckwheat vinegar.
In above-mentioned steps (1), Rapid Cleaning is to reduce the loss of functional nutrient anthocyanin in black soya bean.
In above-mentioned steps (3), the heating liquid that the black soya bean after sprouting soaks black soya bean boils to abundant slaking.
In above-mentioned steps (4), described buckwheat vinegar preparation technology is sprouted for be first dipped to by bitter buckwheat, then drying, pulverizing, profit water, steaming, alcoholic fermentation, acetic fermentation, ageing, pouring vinegar, obtains after sterilizing.3.5 ~ 16 degree of buckwheat vinegar adding black soya bean amount 0.5 ~ 5 times of weight soak 3 ~ 10 days, preferably add 5 ~ 16 degree of buckwheat vinegar and soak.
Research display, not only produces the daidzin of the female phenol of horse, the more important thing is that the biology through the process of sprouting transforms, soyabean oligosaccharides, active peptides and saponin isoreactivity component are significantly increased in sprouting period soybean plumular axis containing abundant energy metabolism.Simultaneously, beans cereal kernel is sprouted in process and be there occurs many physiological metabolisms change, can reduce or eliminate content that is poisonous in cereal and beans, harmful or anti-nutrient substance, the digestibility of raising protein and starch, improve the content of cereal beans functional materials, strengthen health care.
Advantage of the present invention: black soya bean and bitter buckwheat after (1) the present invention selects and sprouts, the function nutrition of black soya bean and bitter buckwheat fully can be activated peak, by bitter buckwheat fabulous for alimentary health-care function and black soya bean collocation, can obtain the stronger vinegar bubble black soya bean of health care and black soya bean buckwheat vinegar two kinds of functional food, its nutritional labeling is more easily absorbed by the body and digests simultaneously.(2) vinegar bubble black soya bean have beauty treatment, fat-reducing, kidney tonifying, improving eyesight, crow send out function, effectively improve constipation, hypertension, high fat of blood, pain in low back and legs, diabetes, prostatosis, white hair, coronary heart disease and see computer, the TV time length cause visual impairment, ocular pain, dry and astringent, dizzy, have a headache.Vinegar bubble black soya bean waits eye disease to have good effect for improvement myopia simultaneously.(3) the present invention keep black soya bean former nutritious while, fully activate its function nutrition composition, and adding the health care of buckwheat vinegar, clean taste is good to eat, soaks can ensure that product does not add any additive and anticorrisive agent with 5 ~ 16 degree of buckwheat vinegar.Vinegar bubble black soya bean better can absorb the anthocyanidin in black soya bean, and it is best that black soya bean is less than ability that is anti-oxidant in the environment of 7, Green Tea Extract in pH value, and anthocyanidin is also more easily absorbed by the body.(4) buckwheat vinegar had both remained original feature of vinegar, had merged again the trophic function of duck wheat and black soya bean, had been rich in special composition in buckwheat vinegar---and multi-functional trace element " selenium ", " rutin " and chlorophyll, have very high medical value.
Detailed description of the invention
By the following examples the present invention is conducted further description.
Embodiment 1
(1) select materials: select Shenmu County old black soya bean kind, select full grains, black soya bean that free from insect pests, nothing are gone mouldy is for subsequent use;
(2) clean: clean with clear water rapid cleanup, long-time soaking and washing can make black soya bean important functional nutrient anthocyanin run off;
(3) soak: 2.5 times of clear water of black soya bean amount are dipped to black soya bean and sprout under 25 degree Celsius, the liquid soaked retains, because containing a large amount of anthocyanin in it;
(4) slaking: liquid warming when black soya bean after sprouting soaks black soya bean boils abundant slaking in 25 minutes, and deactivation urase and soyasaponin, remove raw meat, go hardship;
(5) cool: after slaking, be cooled to 25 degree;
(6) vinegar is steeped: 6 degree of buckwheat vinegar that cooled black soya bean adds 5 times amount soak 8 days;
(7) soaked black soya bean drains and obtains vinegar bubble black soya bean, obtains black soya bean buckwheat vinegar product simultaneously.
Embodiment 2
(1) select materials: select Shenmu County old black soya bean kind, select full grains, black soya bean that free from insect pests, nothing are gone mouldy is for subsequent use;
(2) clean: clean with clear water rapid cleanup, long-time soaking and washing can make black soya bean important functional nutrient anthocyanin run off;
(3) soak: 4 times of clear water of black soya bean amount are dipped to black soya bean and sprout under 25 degree Celsius, the liquid soaked retains, because containing a large amount of anthocyanin in it;
(4) slaking: liquid warming when black soya bean after sprouting soaks black soya bean boils abundant slaking in 30 minutes, and deactivation urase and soyasaponin, remove raw meat, go hardship;
(5) cool: after slaking, be cooled to 25 degree;
(6) vinegar is steeped: cooled black soya bean adds uses 9 degree of buckwheat vinegar of 2 times amount of the bitter buckwheat brew of just having sprouted to soak 6 days;
(7) soaked black soya bean drains and obtains vinegar bubble black soya bean, obtains black soya bean buckwheat vinegar product simultaneously.
The zoopery of embodiment 3 vinegar bubble black soya bean auxiliary antilipemic effect
3.1 experiment mice feeding basal feed 5 d, to adapt to experimental situation, are then divided into basal feed group, high lipid food group.Basal feed group continues feeding normal diet, other group feeding high lipid foods 20 d, fasting 12 h after mouse last feeding, pluck eyeball and get blood, collect blood sample, room temperature separates out serum, centrifuging and taking upper serum after placing and making its natural coagulation, standard enzymatic measures two groups of mice serum T-CHOLs (TC), triglycerides (TG), HDL-C (HDL-C) content, LDL-C+VLDL-C content.Wherein, HDL-C is as the endogenic apolipoprotein of one, the synthesis of cholesterol can be suppressed, it is a kind of negative-feedback regu-lation that its rising exogenous cholesterol height is taken in, it is the risk factor bringing out angiocardiopathy that LDL-C+VLDL-C concentration raises, and serum total cholesterol TC is exogenous cholesterol and the interactional synthesis result of endogenous cholesterol.The data obtained carry out one-way analysis of variance ( aNOVA) and with p< 0.05 is standard, with minimum remarkable range method ( lSD) carry out significance test of difference.As shown in table 1, measurement result shows, high lipid food group compares basal feed group mouse, and serum TC, TG, HDL-C and LDL-C+VLDL-C content significantly rise, and shows successfully to set up hyperlipemia mice model.
Hyperlipemia mice model after modeling is divided into the vinegar bubble black soya bean group of basic, normal, high dose delivery example 2 at random, in the high lipid food of feeding, add vinegar bubble black soya bean powder according to 0.5,5,10 g/ (kgd), contrast high lipid food group continues feeding high lipid food.Feeding 30 d, mouse last feeding vinegar bubble black bean powder last fasting 12 h, each group of T-CHOL (TC), triglycerides (TG), HDL-C (HDL-C) content is measured, LDL-C+VLDL-C content with said method.
As shown in table 1, compared with high lipid food group, vinegar bubble black soya bean can obviously reduce TC content in mice serum.Its TC of mouse of high dose vinegar of feeding bubble black soya bean is on close level basal feed group, and in serum, HDL-C and LDL-C+VLDL-C concentration also obviously reduces, three indexs all with hyperlipidemia model group there were significant differences ( p< 0.05), and TG level also decreases after high dose vinegar bubble black soya bean of feeding, but relatively little because of change when hyperlipidemia model group and basal feed group, so there is no notable difference.In, the indices that detects in low dosage vinegar bubble black soya bean group mice serum is also better than hyperlipidemia model group, prompting vinegar bubble black soya bean is to reduction T-CHOL, and prevention high fat of blood has certain effect.
In order to verify vinegar of the present invention bubble black soya bean and the difference of common black soya bean in auxiliary antilipemic effect, identical vinegar bubble black soya bean and black soya bean high dose is selected to carry on above-mentioned experiment, as shown in table 2, find that vinegar bubble black soya bean group is compared with black soya bean group, vinegar bubble black soya bean group to mice serum TG and HDL-C content reduce have significant difference ( p< 0.05), TC, LDL-C+VLDL-C content more obviously reduces.
Embodiment 4 black soya bean buckwheat vinegar is to the zoopery of diabetes
4.1 fasting blood-glucose test methods
After adult male mice fasting 24 h, give STZ (Streptozotocin), continue fasting 3 ~ 6 h after cultivation 6 d, survey blood sugar, namely think establish hyperglycemia model animal when blood glucose value is greater than 10 mmol/L.
Hyperglycemia model animal every day to feed embodiment 2 black soya bean buckwheat vinegar group according to 0. 2 mL/only, 0. 4 mL/only, a 0. 8 mL/dosage, and establishes positive controls BAITANGPING [25 mg/ (kgd)].High sugared model group and normal group give physiological saline, and each dosage group gives different from test product, and continuous 30 d survey fasting blood sugar, calculate blood sugar decline percentage.As shown in table 3, result shows, and black soya bean buckwheat vinegar, in administration process, compares blood sugar with model group and declines all to some extent.During the 20th d, black soya bean buckwheat vinegar high dose group have dropped 13. 9% respectively than model group, during the 30th d, black soya bean buckwheat vinegar high dose group have dropped 24. 3% respectively than model group, there is significant difference (P < 0. 05), above result shows that black soya bean buckwheat vinegar has certain blood sugar reducing function, can reduce fasting blood-glucose.Under same experimental condition, BAITANGPING group more all has significant difference with model group in blood glucose measurement, and blood sugar have dropped 32. 0%, 29. 3%, 34. 3% respectively than model group, shows significant blood sugar reducing function.
4.2 black soya bean buckwheat vinegar and buckwheat vinegar reduce fasting blood-glucose to be tested
In order to verify that black soya bean buckwheat vinegar of the present invention and common buckwheat vinegar are reducing the difference in fasting blood-glucose, and testing similar above, selecting black soya bean buckwheat vinegar and common buckwheat vinegar high dose group, processing according to the method described above.As shown in table 4, during the 20th d, black soya bean buckwheat vinegar high dose group and common buckwheat vinegar high dose group have dropped 14.39% and 10.8% respectively than model group, and during the 30th d, black soya bean buckwheat vinegar high dose group and common buckwheat vinegar high dose group have dropped 25.9 % and 17.5 % respectively than model group., above result shows that black soya bean buckwheat vinegar is compared common buckwheat vinegar and had better blood sugar reducing function.

Claims (7)

1. a processing method for vinegar bubble black soya bean and black soya bean buckwheat vinegar, is characterized in that comprising the following steps:
(1) select materials: select free from insect pests, without the black soya bean gone mouldy, clean up;
(2) soak: the clear water adding black soya bean amount 1 ~ 5 times of weight soaks black soya bean to sprouting at 15 ~ 30 DEG C;
(3) slaking: the black soya bean after sprouting is heated slaking;
(4) vinegar bubble: the black soya bean after slaking is cooled to room temperature, adds buckwheat vinegar and soaks;
(5) namely the black soya bean Separation of Solid and Liquid after soaking obtains vinegar bubble black soya bean and black soya bean buckwheat vinegar.
2. the processing method of vinegar bubble black soya bean according to claim 1, it is characterized in that: in step (1), Rapid Cleaning is to reduce the loss of functional nutrient anthocyanin in black soya bean.
3. the processing method of vinegar bubble black soya bean according to claim 1, it is characterized in that: in step (3), the heating liquid that the black soya bean after sprouting soaks black soya bean boils to abundant slaking.
4. the processing method of vinegar bubble black soya bean according to claim 1, it is characterized in that: in step (4), described buckwheat vinegar preparation technology is sprouted for be first dipped to by bitter buckwheat, then drying, pulverizing, profit water, steaming, alcoholic fermentation, acetic fermentation, ageing, pouring vinegar, obtains after sterilizing.
5. the processing method of vinegar bubble black soya bean according to claim 1, it is characterized in that: in step (4), the buckwheat vinegar adding black soya bean amount 0.5 ~ 5 times of weight soaks.
6. the processing method of vinegar bubble black soya bean according to claim 1, is characterized in that: in step (4), adds 3.5 ~ 16 degree of buckwheat vinegar and soak 3 ~ 10 days.
7. the processing method of vinegar bubble black soya bean according to claim 6, is characterized in that: in step (4), adds 5 ~ 16 degree of buckwheat vinegar and soak.
CN201310721275.XA 2013-12-25 2013-12-25 The processing method of a kind of vinegar bubble black soya bean and black soya bean buckwheat vinegar Active CN103750171B (en)

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CN105495112A (en) * 2014-10-17 2016-04-20 李达 Vinegar soaked black bean production technology
CN111213840A (en) * 2018-11-26 2020-06-02 内蒙古伊利实业集团股份有限公司 Black bean concentrated solution, solid black bean product and production and processing methods thereof
CN109601870A (en) * 2018-12-24 2019-04-12 山西紫林醋业股份有限公司 The preparation method of function leisure vinegar beans food and rich flavones mature vinegar

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CN1157110A (en) * 1996-10-23 1997-08-20 张玉安 Vinegar pickled bean product
CN1199630A (en) * 1997-05-15 1998-11-25 刘志恒 Making method of medicinal vinegar bean for curing diabetes
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CN102732412A (en) * 2012-07-02 2012-10-17 山西清徐王氏醋业有限公司 Production process of vinegar-soaked black beans, and produced black bean vinegar and vinegar-soaked black beans
CN102940210A (en) * 2012-10-30 2013-02-27 合肥禾味食品有限公司 Processing method of boiling health black soybeans and prepared boiling health black soybeans thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1096434A (en) * 1993-06-14 1994-12-21 张瑛瑜 Merit beverage and preparation method thereof in the negative and positive packing
CN1157110A (en) * 1996-10-23 1997-08-20 张玉安 Vinegar pickled bean product
CN1199630A (en) * 1997-05-15 1998-11-25 刘志恒 Making method of medicinal vinegar bean for curing diabetes
CN102450638A (en) * 2010-10-19 2012-05-16 王斌 Method for preparing vinegar bean
CN102732412A (en) * 2012-07-02 2012-10-17 山西清徐王氏醋业有限公司 Production process of vinegar-soaked black beans, and produced black bean vinegar and vinegar-soaked black beans
CN102940210A (en) * 2012-10-30 2013-02-27 合肥禾味食品有限公司 Processing method of boiling health black soybeans and prepared boiling health black soybeans thereof

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