CN104012925B - A kind of fermented soya bean puffed leisure food - Google Patents
A kind of fermented soya bean puffed leisure food Download PDFInfo
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- CN104012925B CN104012925B CN201410281639.1A CN201410281639A CN104012925B CN 104012925 B CN104012925 B CN 104012925B CN 201410281639 A CN201410281639 A CN 201410281639A CN 104012925 B CN104012925 B CN 104012925B
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
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Abstract
What the present invention relates to is a kind of fermented soya bean puffed leisure food, this fermented soya bean puffed leisure food is by wet fermented soya bean 96 ~ 98% by weight percentage, chilli powder 1.5%-2.5%, ginger powder 0.2%-0.5%, pepper powder 0.1%-0.5%, tasty agents 0.2%-0.5% forms, the fineness of above-mentioned chilli powder, Jiang Fen, pepper powder is all at 80-100 order, chilli powder, Jiang Fen, pepper powder, tasty agents are added in wet fermented soya bean and stirs, again all after wet process, load in changing temperature-pressure-difference airflow puffing tank and carry out expandedly can obtaining fermented soya bean puffed leisure food.The present invention makes fermented soya bean transfer puffed leisure food to by the high salt traditional condiment of dish-cooking, has enriched the eating method of fermented soya bean product, has improve value-added content of product.
Description
One, technical field
What the present invention relates to is leisure food edible in daily life, and what be specifically related to is a kind of fermented soya bean puffed leisure food.
Two, background technology
Fermented soya bean are with a long history in China, and it is various in style, being divided into black soya bean fermented soya bean and soya bean fermented soya bean, can being divided into salty fermented soya bean and Fermented Soybean to taste by processing raw material.The general salt content of salty fermented soya bean, higher than 8%, even reaches 12% ~ 18%, is suitable for cooking dish, but higher salt greatly limit again its edible range and amount.So development is comparatively slow, many kinds are due to the reason such as there is high salt and taste is more single, product specification is lower, and cause the market competitiveness weak, its international market share is not high, and development prospect causes anxiety.Given this, Ying Qi retains on the basis of the excellent local flavor of fermented soya bean tradition, makes it by flavouring to leisure food transition, goes on the road of less salt, instant, multiple tastes.Therefore, adopt changing temperature-pressure-difference and puffing dry technology exploitation fermented soya bean puffed leisure food, to the edible unicity changing fermented soya bean product, the consumption market expanding fermented soya bean product is further significant.
Changing temperature-pressure-difference and puffing dry technology is a kind of fruit vegetable dry technology risen in recent years, belong to a kind of environmental protection, energy-conservation non-fried explosion puffing drying technology, it combines the advantage of heated-air drying and vacuum freeze drying, overcome dry etc. the shortcoming of vacuum low-temperature frying, its product has the features such as green natural, best in quality, nutritious, instant.The principle of this technology is by through pretreatment and the raw material of remove portion moisture, be placed in changing temperature-pressure-difference and puffing tank, moment pressure release after heat-insulation pressure keeping a period of time, impel material moment expanded, and dehydrate under vacuum conditions, and then produce the natural exploded dried foods of volumetric expansion, crispy in taste.This technology is mainly applied in fruit and vegetable dryness, and fruit is as apple, pears, banana, pineapple, "Hami" melon etc., and vegetables are as carrot, potato, sweet potato etc.But for the fermented soya bean raw material of high protein difficulty dehydration, there is not yet the application preparing fermented soya bean puffed leisure food by this technology.
Three, summary of the invention
The object of this invention is to provide a kind of fermented soya bean puffed leisure food, this fermented soya bean puffed leisure food eats the problem of form dullness for solving current fermented soya bean.
The technical solution used in the present invention is: this fermented soya bean puffed leisure food is by wet fermented soya bean 96 ~ 98% by weight percentage, chilli powder 1.5%-2.5%, ginger powder 0.2%-0.5%, pepper powder 0.1%-0.5%, tasty agents 0.2%-0.5% forms, the fineness of above-mentioned chilli powder, Jiang Fen, pepper powder is all at 80-100 order, chilli powder, Jiang Fen, pepper powder, tasty agents are added in wet fermented soya bean and stirs, again all after wet process, load in changing temperature-pressure-difference airflow puffing tank and carry out expandedly can obtaining fermented soya bean puffed leisure food.
In such scheme, tasty agents is mixed by monosodium glutamate and disodium 5 '-ribonucleotide, monosodium glutamate: the mass ratio of disodium 5 '-ribonucleotide is 16:1.
In such scheme, the percentage by weight of preferred each component is: wet fermented soya bean 97.2%, chilli powder 2%, ginger powder 0.3%, pepper powder 0.2%, tasty agents 0.3%.
In such scheme wet fermented soya bean be with soya bean or black soya bean for raw material, form through less salt fermentation, product salt content 1 ~ 3g/100g, amino-acid nitrogen 0.5 ~ 0.9g/100g, water content 30% ~ 45%.
In such scheme, the concrete preparation method of fermented soya bean puffed leisure food is:
One, predrying: get loose shaping normal wet fermented soya bean, when carrying out pre-dried, at 50 ~ 55 DEG C, carrying out heated-air drying, is 30% ~ 35% to its water content, and described percentage composition is weight percentage;
Two, seasoning: add flavoring and carry out seasoning to fermented soya bean, the percentage by weight of described each component is: wet fermented soya bean 96 ~ 98%, chilli powder 1.5%-2.5%, ginger powder 0.2%-0.5%, pepper powder 0.1%-0.5%, tasty agents 0.2%-0.5%, the fineness of above-mentioned toppings, at 80-100 order, stirs after interpolation;
Three, sam: the fermented soya bean after above-mentioned steps two seasoning are carried out equal wet process, described equal wet process is placed in closed container by fermented soya bean to store 6-10 hour;
Four, changing temperature-pressure-difference and puffing: the fermented soya bean after above-mentioned steps three sam are loaded in changing temperature-pressure-difference airflow puffing tank, use steam indirect, Bulking tank temperature is made slowly to rise to required swelling temperature 105 ~ 109 DEG C, before this vacuum of vacuum tank is down to-0.098MPa, raw material arrives swelling temperature after keeping 5 ~ 10min, open relief valve, raw material instantaneous expansion is also evacuated, be in vacuum under the condition of-0.098MPa to material expanded for 1 time, dry 3.5 ~ 4.5h under 80 ~ 86 DEG C and vacuum are the condition of-0.098MPa again, moisture is made to reach 5% ~ 7%, namely fermented soya bean puffed leisure food is obtained.
When step one carries out pre-dried in such scheme, at 50 ~ 55 DEG C, carrying out heated-air drying, is 33% to its water content.
In such scheme during step 4 changing temperature-pressure-difference and puffing, fermented soya bean after step 3 sam are loaded in changing temperature-pressure-difference airflow puffing tank, use steam indirect, Bulking tank temperature is made slowly to rise to required swelling temperature 107 DEG C, before this vacuum of vacuum tank is down to-0.098MPa, after raw material arrives swelling temperature maintenance 8min, open relief valve, raw material instantaneous expansion is also evacuated, be in vacuum under the condition of-0.098MPa to material expanded for 1 time, dry 4h under 84 DEG C and vacuum are the condition of-0.098MPa again, moisture is made to reach 6%, namely fermented soya bean puffed leisure food provided by the invention is obtained.
Beneficial effect:
1, a kind of fermented soya bean puffed leisure food provided by the invention is on the basis retaining the excellent local flavor of fermented soya bean tradition, by adding the flavoring such as pungent, delicate flavour, fermented soya bean are made to transfer puffed leisure food to by the high salt traditional condiment of dish-cooking, enrich the eating method of fermented soya bean product, improve value-added content of product.
2, the changing temperature-pressure-difference and puffing dry technology of the present invention's use, belong to a kind of novel, environmental protection, energy-conservation non-fried explosion puffing drying technology, it combines the advantage of heated-air drying and vacuum freeze drying, overcome dry etc. the shortcoming of vacuum low-temperature frying, fermented soya bean puffed leisure food provided by the invention has the features such as crispy in taste, green natural, nutritious, instant.
Four, detailed description of the invention
Below in conjunction with embodiment, the invention will be further described, but embodiments of the present invention are not limited to the scope that embodiment represents.
Embodiment 1
This fermented soya bean puffed leisure food is by wet fermented soya bean 97.5% by weight percentage, chilli powder 1.5%, ginger powder 0.3%, pepper powder 0.2%, tasty agents 0.5% forms, and chilli powder, Jiang Fen, pepper powder, tasty agents, all at 80 orders, add in wet fermented soya bean and stir by the fineness of above-mentioned chilli powder, Jiang Fen, pepper powder, again all after wet process, load in changing temperature-pressure-difference airflow puffing tank and carry out expandedly can obtaining fermented soya bean puffed leisure food.Concrete preparation method is as follows:
(1) predrying: to get the loose shaping wet fermented soya bean of normal soya bean less salt fermentation, product salt content 1g/100g, amino-acid nitrogen 0.5g/100g, water content 35%, when carrying out pre-dried, at 50 ~ 55 DEG C, carry out heated-air drying, be 31% to its water content, and described percentage composition is weight percentage;
(2) seasoning: add flavoring and seasoning is carried out to fermented soya bean, the percentage by weight of described each component is: wet fermented soya bean 97.5%, chilli powder 1.5%, ginger powder 0.3%, pepper powder 0.2%, tasty agents 0.5%(tasty agents is mixed with the ratio of mass ratio 16:1 by monosodium glutamate and disodium 5 '-ribonucleotide (I+G), and following embodiment is identical), the fineness of above-mentioned toppings is 80 orders, stirs after interpolation;
(3) sam: the fermented soya bean after above-mentioned steps (2) seasoning are carried out equal wet process, described equal wet process is placed on by fermented soya bean in closed container to store 6 hours;
(4) changing temperature-pressure-difference and puffing: the fermented soya bean after above-mentioned steps (3) sam are loaded in changing temperature-pressure-difference airflow puffing tank, use steam indirect, Bulking tank temperature is made slowly to rise to required swelling temperature 105 DEG C, before this vacuum of vacuum tank is down to-0.098MPa, after raw material arrives swelling temperature maintenance 5min, open relief valve, raw material instantaneous expansion is also evacuated, be in vacuum under the condition of-0.098MPa to material expanded for 1 time, dry 3.5h under 86 DEG C and vacuum are the condition of-0.098MPa again, moisture is made to reach 5%, namely fermented soya bean puffed leisure food provided by the invention is obtained.
Embodiment 2
This fermented soya bean puffed leisure food is by wet fermented soya bean 96.7% by weight percentage, chilli powder 2.5%, ginger powder 0.2%, pepper powder 0.3%, tasty agents 0.3% forms, and chilli powder, Jiang Fen, pepper powder, tasty agents, all at 90 orders, add in wet fermented soya bean and stir by the fineness of above-mentioned chilli powder, Jiang Fen, pepper powder, again all after wet process, load in changing temperature-pressure-difference airflow puffing tank and carry out expandedly can obtaining fermented soya bean puffed leisure food.Concrete preparation method is as follows:
(1) predrying: to get the loose shaping wet fermented soya bean of normal soya bean less salt fermentation, product salt content 2g/100g, amino-acid nitrogen 0.8g/100g, water content 40%, when carrying out pre-dried, at 50 ~ 55 DEG C, carry out heated-air drying, be 32% to its water content, and described percentage composition is weight percentage;
(2) seasoning: add flavoring and carry out seasoning to fermented soya bean, the percentage by weight of described each component is: wet fermented soya bean 96.7%, chilli powder 2.5%, ginger powder 0.2%, pepper powder 0.3%, tasty agents 0.3%, the fineness of above-mentioned toppings is 90 orders, stirs after interpolation;
(3) sam: the fermented soya bean after above-mentioned steps (2) seasoning are carried out equal wet process, described equal wet process is placed on by fermented soya bean in closed container to store 8 hours;
(4) changing temperature-pressure-difference and puffing: the fermented soya bean after above-mentioned steps (3) sam are loaded in changing temperature-pressure-difference airflow puffing tank, use steam indirect, Bulking tank temperature is made slowly to rise to required swelling temperature 107 DEG C, before this vacuum of vacuum tank is down to-0.098MPa, after raw material arrives swelling temperature maintenance 8min, open relief valve, raw material instantaneous expansion is also evacuated, be in vacuum under the condition of-0.098MPa to material expanded for 1 time, dry 4h under 84 DEG C and vacuum are the condition of-0.098MPa again, moisture is made to reach 6%, namely fermented soya bean puffed leisure food provided by the invention is obtained.
Embodiment 3
This fermented soya bean puffed leisure food is by wet fermented soya bean 96.5% by weight percentage, chilli powder 2.5%, ginger powder 0.4%, pepper powder 0.1%, tasty agents 0.5% forms, and chilli powder, Jiang Fen, pepper powder, tasty agents, all at 100 orders, add in wet fermented soya bean and stir by the fineness of above-mentioned chilli powder, Jiang Fen, pepper powder, again all after wet process, load in changing temperature-pressure-difference airflow puffing tank and carry out expandedly can obtaining fermented soya bean puffed leisure food.Concrete preparation method is as follows:
(1) predrying: to get the loose shaping wet fermented soya bean of normal black soya bean less salt fermentation, product salt content 3g/100g, amino-acid nitrogen 0.8g/100g, water content 45%, when carrying out pre-dried, at 50 ~ 55 DEG C, carry out heated-air drying, be 33% to its water content, and described percentage composition is weight percentage;
(2) seasoning: add flavoring and carry out seasoning to fermented soya bean, the percentage by weight of described each component is: wet fermented soya bean 96.5%, chilli powder 2.5%, ginger powder 0.4%, pepper powder 0.1%, tasty agents 0.5%, the fineness of above-mentioned toppings is 100 orders, stirs after interpolation;
(3) sam: the fermented soya bean after above-mentioned steps (2) seasoning are carried out equal wet process, described equal wet process is placed on by fermented soya bean in closed container to store 10 hours;
(4) changing temperature-pressure-difference and puffing: the fermented soya bean after above-mentioned steps (3) sam are loaded in changing temperature-pressure-difference airflow puffing tank, use steam indirect, Bulking tank temperature is made slowly to rise to required swelling temperature 109 DEG C, before this vacuum of vacuum tank is down to-0.098MPa, after raw material arrives swelling temperature maintenance 7min, open relief valve, raw material instantaneous expansion is also evacuated, be in vacuum under the condition of-0.098MPa to material expanded for 1 time, dry 4.5h under 82 DEG C and vacuum are the condition of-0.098MPa again, moisture is made to reach 7%, namely fermented soya bean puffed leisure food provided by the invention is obtained.
Embodiment 4
This fermented soya bean puffed leisure food is by wet fermented soya bean 97.2% by weight percentage, chilli powder 2%, ginger powder 0.3%, pepper powder 0.2%, tasty agents 0.3% forms, and chilli powder, Jiang Fen, pepper powder, tasty agents, all at 90 orders, add in wet fermented soya bean and stir by the fineness of above-mentioned chilli powder, Jiang Fen, pepper powder, again all after wet process, load in changing temperature-pressure-difference airflow puffing tank and carry out expandedly can obtaining fermented soya bean puffed leisure food.Concrete preparation method is with embodiment 2.
Claims (6)
1. a fermented soya bean puffed leisure food, it is characterized in that: this fermented soya bean puffed leisure food is by wet fermented soya bean 96 ~ 98% by weight percentage, chilli powder 1.5%-2.5%, ginger powder 0.2%-0.5%, pepper powder 0.1%-0.5%, tasty agents 0.2%-0.5% makes, the fineness of above-mentioned chilli powder, Jiang Fen, pepper powder is all at 80-100 order, chilli powder, Jiang Fen, pepper powder, tasty agents are added in wet fermented soya bean and stirs, again all after wet process, load in changing temperature-pressure-difference airflow puffing tank and carry out expandedly can obtaining fermented soya bean puffed leisure food; The concrete preparation method of described fermented soya bean puffed leisure food is:
One, predrying: get loose shaping normal wet fermented soya bean, when carrying out pre-dried, at 50 ~ 55 DEG C, carrying out heated-air drying, is 30% ~ 35% to its water content, and described percentage composition is weight percentage;
Two, seasoning: add flavoring and carry out seasoning to fermented soya bean, the percentage by weight of described each component is: wet fermented soya bean 96 ~ 98%, chilli powder 1.5%-2.5%, ginger powder 0.2%-0.5%, pepper powder 0.1%-0.5%, tasty agents 0.2%-0.5%, the fineness of above-mentioned toppings, at 80-100 order, stirs after interpolation;
Three, sam: the fermented soya bean after above-mentioned steps two seasoning are carried out equal wet process, described equal wet process is placed in closed container by fermented soya bean to store 6-10 hour;
Four, changing temperature-pressure-difference and puffing: the fermented soya bean after above-mentioned steps three sam are loaded in changing temperature-pressure-difference airflow puffing tank, use steam indirect, Bulking tank temperature is made slowly to rise to required swelling temperature 105 ~ 109 DEG C, before this vacuum of vacuum tank is down to-0.098MPa, raw material arrives swelling temperature after keeping 5 ~ 10min, open relief valve, raw material instantaneous expansion is also evacuated, be in vacuum under the condition of-0.098MPa to material expanded for 1 time, dry 3.5 ~ 4.5h under 80 ~ 86 DEG C and vacuum are the condition of-0.098MPa again, moisture is made to reach 5% ~ 7%, namely fermented soya bean puffed leisure food is obtained.
2. fermented soya bean puffed leisure food according to claim 1, is characterized in that: described tasty agents is mixed by monosodium glutamate and disodium 5 '-ribonucleotide, monosodium glutamate: the mass ratio of disodium 5 '-ribonucleotide is 16:1.
3. fermented soya bean puffed leisure food according to claim 1 and 2, is characterized in that: the percentage by weight of described each component is: wet fermented soya bean 97.2%, chilli powder 2%, ginger powder 0.3%, pepper powder 0.2%, tasty agents 0.3%.
4. fermented soya bean puffed leisure food according to claim 1 and 2, it is characterized in that: described wet fermented soya bean are with soya bean or black soya bean for raw material, form through less salt fermentation, product salt content 1 ~ 3g/100g, amino-acid nitrogen 0.5 ~ 0.9g/100g, water content 30% ~ 45%.
5. fermented soya bean puffed leisure food according to claim 1, is characterized in that: when described step one carries out pre-dried, at 50 ~ 55 DEG C, carries out heated-air drying, is 33% to its water content.
6. fermented soya bean puffed leisure food according to claim 5, it is characterized in that: during described step 4 changing temperature-pressure-difference and puffing, fermented soya bean after step 3 sam are loaded in changing temperature-pressure-difference airflow puffing tank, use steam indirect, Bulking tank temperature is made slowly to rise to required swelling temperature 107 DEG C, before this vacuum of vacuum tank is down to-0.098MPa, after raw material arrives swelling temperature maintenance 8min, open relief valve, raw material instantaneous expansion is also evacuated, be in vacuum under the condition of-0.098MPa to material expanded for 1 time, dry 4h under 84 DEG C and vacuum are the condition of-0.098MPa again, moisture is made to reach 6%, namely fermented soya bean puffed leisure food is obtained.
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| CN104643081A (en) * | 2015-02-16 | 2015-05-27 | 江苏楷益智能科技有限公司 | Processing method for ginseng oral tablet |
| CN104621509A (en) * | 2015-02-16 | 2015-05-20 | 江苏楷益智能科技有限公司 | Processing method of puffed pachyrhizus food |
| CN104957547A (en) * | 2015-07-23 | 2015-10-07 | 江苏楷益智能科技有限公司 | Preparation method of crispy bean type snack food |
| CN108013368A (en) * | 2018-02-01 | 2018-05-11 | 安徽家壹味食品有限公司 | A kind of preparation method for the aid digestion black bean sauce that whets the appetite |
| CN114009709A (en) * | 2021-11-02 | 2022-02-08 | 西华大学 | Rattan pepper flavored instant dish and preparation method thereof |
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| CN1173297A (en) * | 1997-01-14 | 1998-02-18 | 张城 | Puffed bean foodstuff |
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| KR101240093B1 (en) * | 2010-09-06 | 2013-03-06 | 이수삼 | Food composition of instant gruel and Manufacturing method thereof |
| KR101427244B1 (en) * | 2012-11-21 | 2014-08-14 | 두리기농업회사법인 주식회사 | Manufacturing method of puffed fermented soybean powder and health supplement food using thereof |
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