CN104187442B - Original oil fermented soya bean and manufacturing method thereof - Google Patents
Original oil fermented soya bean and manufacturing method thereof Download PDFInfo
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- CN104187442B CN104187442B CN201410350818.6A CN201410350818A CN104187442B CN 104187442 B CN104187442 B CN 104187442B CN 201410350818 A CN201410350818 A CN 201410350818A CN 104187442 B CN104187442 B CN 104187442B
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- 229930003268 Vitamin C Natural products 0.000 abstract description 3
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Classifications
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides an original oil fermented soya bean and a manufacturing method thereof. The original oil fermented soya bean comprises: 80-120 parts of black bean, 10-20 parts of red yeast rice, 5-10 parts of manyprickle acanthopanax root, 2-7 parts of radix codonopsis, 5-10 parts of apples, 5-10 parts of clausena dentata, 1-2 parts of star anise, 2-4 parts of radix glycyrrhizae, 1-2 parts of pericarpium citri reticulatae powder, 3-5 parts of cinnamon powder, 1-3 parts of curry powder, 3-5 parts of chilli and 8-12 parts of salt. A conventional manufacturing technology of the original oil fermented soya bean is improved without addition of any preservative and additive so that harmful substances generated in a fermentation process is reduced. With addition of the apples, the original oil fermented soya bean is more refreshing and delicious in taste. Meanwhile, the apples are rich in vitamin C so that generation of nitrites can be effectively inhibited and the original oil fermented soya bean is beneficial to human health. With the addition of the traditional Chinese medicines such as the radix codonopsis, the manyprickle acanthopanax root, the clausena dentata and the like, the original oil fermented soya bean has a certain health-caring effect.
Description
Technical field
The present invention relates to a kind of food manufacture field, particularly to a kind of crude oil Semen Sojae Preparatum and preparation method thereof.
Background technology
Semen Sojae Preparatum are the traditional zymotic bean product of a kind of health, have just had begun to the production of Semen Sojae Preparatum in Qin period China,
It is called deep and remote bean.Its gas is strong, flavour deliciousness can go with rice or bread pickles can also be used for cooking.Rich in the necessary ammonia of human body in Semen Sojae Preparatum
Base acid and rich in protein, and have certain medical value.Chinese medicine thinks that Semen Sojae Preparatum are put down, and sweet and slightly bitter taste has diaphoresis solution
Table, clearing heat for promoting eruption, alleviating distention in middle-JIAO relieving restlessness, the effect of Xuan Yu removing toxic substances, the headache that can cure cold, uncomfortable in chest tired vomit, typhoid fever cold and heat and alimentary toxicosis etc.
Disease.Semen Sojae Preparatum advantage is a lot of, is well received by consumers.But existing Semen Sojae Preparatum nutritive value is not enriched, and taste is the most single,
Although processing technology is simple, but the quality guarantee period is short, apt to deteriorate, the most easily produces the nitrite health to people
Health works the mischief.
Summary of the invention
An object of the present invention is to provide a kind of crude oil Semen Sojae Preparatum, and its rich in taste is fine and smooth, does not add any anticorrosion
Agent；The generation of sweat nitrite can be effectively suppressed rich in vitamin C；Cortex Clausenae Excavatae, Radix Et Caulis Acanthopanacis Senticosi, the addition of Radix Codonopsis, make
Semen Sojae Preparatum have builds stomach spleen invigorating, removing dampness of eliminating the phlegm, invigorating the spleen and replenishing QI, resisting fatigue, strengthens effect of body immunity；Monas cuspurpureus Went can reduce
The blood fat of human body and blood pressure, after Monas cuspurpureus Went ferments, its derivant has very strong anti-oxidation and holds concurrently antitumaous effect, and produces
The aminoacid of needed by human, unsaturated fatty acid；The two of the purpose of the present invention are to provide the manufacture method of a kind of crude oil Semen Sojae Preparatum,
By soaking and steaming operation, the microorganism in Semen sojae atricolor can be killed and remove beany flavor, make Semen sojae atricolor soften, simultaneously the albumen in Semen sojae atricolor
Matter generation degeneration is easier to during the fermentation by enzyme hydrolysis；When fermenting Semen Sojae Preparatum, add aspergillus oryzae and two kinds of strains of long Mucor
Obtain producing protease and the Semen Sojae Preparatum product of pectase, economic heath while not changing the local flavor of Semen Sojae Preparatum；Semen Sojae Preparatum are carried out many
Secondary fermentation, when third time fermentation, has a hot stage, can effectively suppress and kill the growth of harmful miscellaneous bacteria, and can make right
The Semen Sojae Preparatum useful long Mucor of fermentation and the breeding of monascus raised growth, releasable more proteolytic enzyme；By Monas cuspurpureus Went and Herba Marsileae Quadrifoliae
Really mixed fermentation, gained filtrate is the mixture of fruit wine and rice wine, is immersed in filtrate by Semen sojae atricolor, makes to immerse in Semen sojae atricolor meter Xiang Yu
Fruital, mouthfeel more sweet-smelling, and extend the shelf-life of Semen Sojae Preparatum；During by Semen Sojae Preparatum with Chinese crude drug co-fermentation, layering is used to send out
Ferment technique, makes each fermented product ferment voluntarily, and fermented product each produces beneficiating ingredient during the fermentation, makes in mixed product
Nutritional labeling can complement each other.
The technical solution used in the present invention is:
A kind of crude oil Semen Sojae Preparatum and preparation method thereof, raw material and adjuvant by following weight portion form: Semen sojae atricolor 80～120, red
Bent rice 10～20, Radix Et Caulis Acanthopanacis Senticosi 5～10, Radix Codonopsis 2～7, Fructus Mali pumilae 5～10, Cortex Clausenae Excavatae 5～10, anistree 1～2, Radix Glycyrrhizae 2～4, Pericarpium Citri Reticulatae
Powder 1～2, Cortex Cinnamomi powder 3～5, curry powder 1～3, Fructus Capsici 3～5, refined salt 8～12.
The manufacture method of a kind of crude oil Semen Sojae Preparatum, comprises the following steps:
Step one, it is that the pure water of 20～30 DEG C soaks 3～4 hours, afterwards by Monas cuspurpureus Went by 8～15 parts of Monas cuspurpureus Went water temperatures
Rice is pulled out and is drained away the water, and steams afterwards 20～40 minutes, is cooled to room temperature standby；
Step 2, by apple slice dry to water content 10～15%, afterwards the Monas cuspurpureus Went cooked is mixed with apple flakes
Close uniformly, backward Monas cuspurpureus Went and the mixture of apple flakes in be 5～10% to access bakery yeast by inoculum concentration, seal, 25
～35 DEG C of bottom fermentations 35～45 hours, it is thus achieved that the first tunning；
Step 3, the first tunning is filtered obtain the first filtrate and the first filtering residue；
Step 4, by Cortex Clausenae Excavatae, Radix Et Caulis Acanthopanacis Senticosi and Radix Codonopsis respectively with pure water soak 5～8 hours, drain away the water also after pulling out
Radix Codonopsis is cut into slices, afterwards Cortex Clausenae Excavatae, Radix Et Caulis Acanthopanacis Senticosi and Radix Codonopsis section mix homogeneously is steamed 20～40 minutes, put into afterwards in container
With-18～-20 DEG C of freeze formings, cutting into slices afterwards, slice thickness is no more than 1cm, and rear cold preservation of having cut into slices is standby；
Step 5, by Semen sojae atricolor clean and mix by the ratio that pure water and the first filtrate are 2: 1～3: 1 by volume
The soak prepared soaks 2～4 hours, is pulled out by Semen sojae atricolor afterwards and drains away the water, steams afterwards 30～60 minutes, be cooled to room temperature
Standby；
Step 6, take 5～10 parts of Semen sojae atricolor grinds, be 10～15% to access aspergillus oryzae by inoculum concentration in black bean powder
Kind, seal, 25～35 DEG C of bottom fermentations 18～24 hours, it is thus achieved that the second tunning；
Step 7, will residue Semen sojae atricolor, the second tunning and 2～5 parts of Monas cuspurpureus Went grinds mix homogeneously, backward black
In bean, the second tunning and Monas cuspurpureus Went mixture by inoculum concentration be 2～5% access long mucor strain, seal, at 25～35 DEG C
Bottom fermentation 20～25 hours, slowly stir fermentation materials once, keeps beans complete, then ferments 10～15 hours, raises afterwards
Fermentation temperature be 30～40 DEG C until bent material becomes yellow green, clean the mould bud in surface, it is thus achieved that the 3rd tunning；
Step 8, Cortex Clausenae Excavatae, Radix Et Caulis Acanthopanacis Senticosi and the layering of Radix Codonopsis hybrid slicing by preparing in the 3rd tunning and step 4
Lay in a reservoir, 28～35 DEG C of bottom fermentations 5～8 hours, it is thus achieved that the 4th tunning；
Step 9, by anise, Radix Glycyrrhizae, Fructus Capsici as described in claim 1 weight portion with dry after the first filtering residue grinds
Also mixing homogeneously with curry powder and Cortex Cinnamomi powder and make auxiliary and condiment and add mix homogeneously in the 4th tunning in end, pickles 3～5 days
Post-drying is to moisture content less than 32%.
Step 10, will dry after Semen Sojae Preparatum be sampled inspection, touchstone is that the aqueous component of Semen Sojae Preparatum is below 32%；
Step 11, by checking qualified Semen Sojae Preparatum fill bottle to install, and seal.
As preferably, in described step 2, the access amount of bakery yeast is 8-10%.
As preferably, at fermentation time less than 7 days in described step 7.
As preferably, described step 7 is 20～25 little slowly to stir fermentation materials once constantly at fermentation time, protects
Hold beans complete.
As preferably, Cortex Clausenae Excavatae, Radix Et Caulis Acanthopanacis Senticosi and the Radix Codonopsis prepared in the 3rd tunning and step 4 in described step 8
Hybrid slicing lift height ratio is 3: 1-5: 1.
As preferably, described step 10 use infrared drying method dry Semen Sojae Preparatum.
Beneficial effects of the present invention: owing to employing the above formula and manufacture method, the present invention can solve the problem that Semen Sojae Preparatum
The demand that taste is single, does not add any preservative；Use Fructus Mali pumilae co-fermentation, can effectively suppress fermentation rich in vitamin C
During the generation of nitrite, apple slice has carried out drying and processing simultaneously, can effectively prevent Fructus Mali pumilae the most rotten
The process of rotten rotten impact fermentation；Cortex Clausenae Excavatae, Radix Et Caulis Acanthopanacis Senticosi, the addition of Radix Codonopsis, make Semen Sojae Preparatum have and build stomach spleen invigorating, removing dampness of eliminating the phlegm, and mends
Middle QI invigorating, resisting fatigue, strengthen effect of body immunity；Monas cuspurpureus Went can reduce blood fat and the blood pressure of human body, when Monas cuspurpureus Went enters
After row fermentation, its derivant has very strong anti-oxidation and holds concurrently antitumaous effect, and produces the aminoacid of needed by human, unsaturated fatty acids
Acid；When fermenting Semen Sojae Preparatum, add two kinds of strains of aspergillus oryzae and long Mucor and obtain laying eggs white while not changing the local flavor of Semen Sojae Preparatum
The Semen Sojae Preparatum product of enzyme and pectase, economic heath；Semen Sojae Preparatum, when carrying out third time and fermenting, have a hot stage, can effectively press down
Make and kill the growth of harmful miscellaneous bacteria, and Semen Sojae Preparatum are fermented useful long Mucor and the breeding of monascus raised growth can be made, can release
Put more proteolytic enzyme；By Monas cuspurpureus Went and Fructus Mali pumilae mixed fermentation, gained filtrate is the mixture of fruit wine and rice wine, by Semen sojae atricolor
It is immersed in filtrate, makes Semen sojae atricolor adds meter Xiang Yu fruital, mouthfeel more sweet-smelling, and extend the shelf-life of Semen Sojae Preparatum；By bean
When fermented soya beans, salted or other wise and Chinese crude drug co-fermentation, using layering fermentation technology, make each fermented product ferment voluntarily, fermented product is each during the fermentation
From producing beneficiating ingredient, the nutritional labeling in mixed product is made to complement each other.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, to make those skilled in the art with reference to description
Word can be implemented according to this.
One crude oil Semen Sojae Preparatum of the present invention and preparation method thereof, raw material and the adjuvant of described Semen Sojae Preparatum be made up of following weight portion:
Semen sojae atricolor 80～120, Monas cuspurpureus Went 10～20, Radix Et Caulis Acanthopanacis Senticosi 5～10, Radix Codonopsis 2～7, Fructus Mali pumilae 5～10, Flos Matricariae chamomillae 4～8, Cortex Clausenae Excavatae 5～
10, anistree 1～2, Radix Glycyrrhizae 2～4, tangerine peel powder 1～2, Cortex Cinnamomi powder 3～5, curry powder 1～3, Fructus Capsici 3～5, refined salt 8～12.
Embodiment one:
Composition of raw materials:
Semen sojae atricolor 100kg, Monas cuspurpureus Went 15kg, Radix Et Caulis Acanthopanacis Senticosi 5kg, Radix Codonopsis 3kg, Fructus Mali pumilae 8kg, Cortex Clausenae Excavatae 5kg, anistree 2kg, Radix Glycyrrhizae
2kg, tangerine peel powder 2kg, Cortex Cinnamomi powder 3kg, curry powder 2kg, Fructus Capsici 3kg, refined salt 10kg.
The manufacture method of Semen Sojae Preparatum:
Step one, pure water that 10kg Monas cuspurpureus Went water temperature is 30 DEG C is soaked 4 hours, Monas cuspurpureus Went is pulled out drain afterwards
Moisture, steams afterwards 30 minutes, is cooled to room temperature standby；
Step 2, by 8kg apple slice dry to water content 10%, afterwards the Monas cuspurpureus Went cooked is mixed with apple flakes
Uniformly, backward Monas cuspurpureus Went and apple flakes mixture in be 6% access bakery yeast by inoculum concentration, seal, issue at 35 DEG C
Ferment 40 hours, it is thus achieved that the first tunning；
Step 3, the first tunning is filtered obtain the first filtrate and the first filtering residue；
Step 4, by 5kg Cortex Clausenae Excavatae, 5kg Radix Et Caulis Acanthopanacis Senticosi and 3kg Radix Codonopsis respectively with pure water soak 5 hours, drain after pulling out
Radix Codonopsis is also cut into slices by moisture, is steamed 30 minutes by Cortex Clausenae Excavatae, Radix Et Caulis Acanthopanacis Senticosi and Radix Codonopsis section mix homogeneously afterwards, puts into container afterwards
In in-20 DEG C of freeze formings, cut into slices afterwards, slice thickness is no more than 1cm, and rear cold preservation of having cut into slices is standby；
Step 5, selected 100kg Semen sojae atricolor raw material, pick out full grains without the beans gone mouldy, the water flowed by Semen sojae atricolor
It is cleaned multiple times clean, and the soak carrying out being mixed to prepare by the ratio that pure water and the first filtrate are 3: 1 by volume soaks 3
Hour, Semen sojae atricolor is pulled out drain away the water afterwards, steam afterwards 50 minutes, be cooled to room temperature standby；
Step 6, take 10kg Semen sojae atricolor grinds, be 12% access aspergillus oryzae strain by inoculum concentration in black bean powder, seal,
30 DEG C of bottom fermentations 20 hours, it is thus achieved that the second tunning；
Step 7, will residue Semen sojae atricolor, the second tunning and 5kg Monas cuspurpureus Went grinds mix homogeneously, backward Semen sojae atricolor, the
Two tunnings and Monas cuspurpureus Went mixture are the 3% long mucor strain of access by inoculum concentration, seal, little at 30 DEG C of bottom fermentations 22
Time, slowly stir fermentation materials once, keep beans complete, then ferment 18 hours, raise afterwards fermentation temperature be 38 DEG C until
Bent material becomes yellow green, cleans the mould bud in surface, it is thus achieved that the 3rd tunning；
Step 8, by the Cortex Clausenae Excavatae, Radix Et Caulis Acanthopanacis Senticosi and the Radix Codonopsis hybrid slicing that prepare in the 3rd tunning and step 4 with 3: 1
Lift height lay in a reservoir, 30 degree of bottom fermentations 7 hours, it is thus achieved that the 4th tunning；
Step 9, by 2kg anise, 2kg Radix Glycyrrhizae, 3kg Fructus Capsici and the first filtering residue dry after clay into power and with 2kg curry powder
Make auxiliary and condiment with 3kg Cortex Cinnamomi powder mix homogeneously and add mix homogeneously in the 4th tunning, pickle 3 days post-dryings to aqueous
Divide less than 32%.
Step 10, utilize electric heating constant temperature infrared drying oven dry Semen Sojae Preparatum, be sampled inspection, touchstone is that Semen Sojae Preparatum are aqueous
Component is below 32%；
Step 11, by checking qualified Semen Sojae Preparatum fill bottle to install, and seal.
Embodiment two:
Composition of raw materials:
Semen sojae atricolor 200kg, Monas cuspurpureus Went 20kg, Radix Et Caulis Acanthopanacis Senticosi 15kg, Radix Codonopsis 10kg, Fructus Mali pumilae 10kg, Cortex Clausenae Excavatae 15kg, anistree 2kg,
Radix Glycyrrhizae 4kg, tangerine peel powder 4kg, Cortex Cinnamomi powder 6kg, curry powder 4kg, Fructus Capsici 6kg, refined salt 22kg.
The manufacture method of Semen Sojae Preparatum:
Step one, pure water that 15kg Monas cuspurpureus Went water temperature is 30 DEG C is soaked 4 hours, Monas cuspurpureus Went is pulled out drain afterwards
Moisture, steams afterwards 30 minutes, is cooled to room temperature standby；
Step 2, by 10kg apple slice dry to water content 12%, afterwards the Monas cuspurpureus Went cooked is mixed with apple flakes
Close uniformly, backward Monas cuspurpureus Went and the mixture of apple flakes in be 10% access bakery yeast by inoculum concentration, seal, 25～35
DEG C bottom fermentation 35～45 hours, it is thus achieved that the first tunning；
Step 3, the first tunning is filtered obtain the first filtrate and the first filtering residue；
Step 4, by 15kg Cortex Clausenae Excavatae, 15kg Radix Et Caulis Acanthopanacis Senticosi and 10kg Radix Codonopsis respectively with pure water soak 8 hours, after pulling out
Drain away the water and Radix Codonopsis is cut into slices, afterwards Cortex Clausenae Excavatae, Radix Et Caulis Acanthopanacis Senticosi and Radix Codonopsis section mix homogeneously is steamed 40 minutes, put into afterwards
In-18 DEG C of freeze formings in container, cutting into slices afterwards, slice thickness is no more than 1cm, and rear cold preservation of having cut into slices is standby；
Step 5, selected 200kg Semen sojae atricolor raw material, pick out full grains without the beans gone mouldy, the water flowed by Semen sojae atricolor
Being cleaned multiple times clean, it is little that the soak carrying out being mixed to prepare by the ratio that pure water and the first filtrate are 2: 1 by volume soaks 4
Time, Semen sojae atricolor is pulled out drain away the water afterwards, steam afterwards 60 minutes, be cooled to room temperature standby；
Step 6, take 10kg Semen sojae atricolor grinds, be 15% access aspergillus oryzae strain by inoculum concentration in black bean powder, seal,
30 DEG C of bottom fermentations 22 hours, it is thus achieved that the second tunning；
Step 7, will residue Semen sojae atricolor, the second tunning and 5kg Monas cuspurpureus Went grinds mix homogeneously, backward Semen sojae atricolor, the
Two tunnings and Monas cuspurpureus Went mixture are the 5% long mucor strain of access by inoculum concentration, seal, little at 35 DEG C of bottom fermentations 20
Time, slowly stir fermentation materials once, keep beans complete, then ferment 15 hours, raise afterwards fermentation temperature be 40 DEG C until
Bent material becomes yellow green, cleans the mould bud in surface, it is thus achieved that the 3rd tunning；
Step 8, by the Cortex Clausenae Excavatae, Radix Et Caulis Acanthopanacis Senticosi and the Radix Codonopsis hybrid slicing that prepare in the 3rd tunning and step 4 with 5: 1
Lift height lay in a reservoir, 32 DEG C of bottom fermentations 8 hours, it is thus achieved that the 4th tunning；
Step 9, by 2kg anise, 4kg Radix Glycyrrhizae, 6kg Fructus Capsici and the first filtering residue dry after clay into power and with 4kg curry powder
Add mix homogeneously in the 4th tunning with the auxiliary and condiment of 6kg Cortex Cinnamomi powder mix homogeneously, pickle 5 days post-dryings to aqueous
Divide less than 32%.
Step 10, utilize electric heating constant temperature infrared drying oven dry Semen Sojae Preparatum, be sampled inspection, touchstone is that Semen Sojae Preparatum are aqueous
Component is below 32%；
Step 11, by checking qualified Semen Sojae Preparatum fill bottle to install, and seal.
The contrast of the technological parameter of existing Semen Sojae Preparatum and crude oil Semen Sojae Preparatum of the present invention
Sanitary index
| Project | Standard | Testing result |
| Pathogenic bacterium (Salmonella, staphylococcus aureus, shigella dysenteriae) | Must not detect | Do not detect |
| Escherichia coli/(MPN/100g) | ≤30 | ＜ 20 |
| Peroxide value (with buttermeter) (KOH)/(g/100g) | ≤0.25 | 0.04 |
| Lead (Pb) (mg/kg) | ≤1.0 | 0.2 |
| Arsenic (As) (mg/kg) | ≤0.5 | 0.06 |
Although embodiment of the present invention are disclosed as above, but it is not restricted in description and embodiment listed
Using, it can be applied to various applicable the field of the invention completely, for those skilled in the art, and can be easily
Realizing other amendment, therefore under the general concept limited without departing substantially from claim and equivalency range, the present invention does not limit
In specific details and shown here embodiment.
Claims (7)
1. the manufacture method of crude oil Semen Sojae Preparatum, it is characterised in that comprise the following steps:
Step one, pure water that 8～15 weight portion Monas cuspurpureus Went water temperatures are 20～30 DEG C is soaked 3～4 hours, afterwards by Monas cuspurpureus Went
Rice is pulled out and is drained away the water, and steams afterwards 20～40 minutes, is cooled to room temperature standby；
Step 2, the apple slice of 5～10 weight portions is dried to water content 10～15%, afterwards by the Monas cuspurpureus Went that cooks with
Apple flakes mix homogeneously, backward Monas cuspurpureus Went and apple flakes mixture in be 5～10% to access bakery yeast by inoculum concentration, close
Envelope, 25～35 DEG C of bottom fermentations 35～45 hours, it is thus achieved that the first tunning；
Step 3, the first tunning is filtered obtain the first filtrate and the first filtering residue；
Step 4, by the Cortex Clausenae Excavatae of 5～10 weight portions, 5～10 weight portion Radix Et Caulis Acanthopanacis Senticosi and the Radix Codonopsis of 2～7 weight portions use respectively
Pure water soaks 5～8 hours, drains away the water and cut into slices by Radix Codonopsis after pulling out, afterwards by mixed for the section of Cortex Clausenae Excavatae, Radix Et Caulis Acanthopanacis Senticosi and Radix Codonopsis
Close and uniformly steam 20～40 minutes, put into afterwards in container with-18～-20 DEG C of freeze formings, cut into slices afterwards, slice thickness
For no more than 1cm, rear cold preservation of having cut into slices is standby；
Step 5, the Semen sojae atricolor of 80～120 weight portions is cleaned and is used pure water and the first filtrate by volume for 2:1～3:1
The soak that ratio carries out being mixed to prepare soaks 2～4 hours, is pulled out by Semen sojae atricolor afterwards and drains away the water, steams 30～60 points afterwards
Clock, is cooled to room temperature standby；
Step 6, take 5～10 parts of Semen sojae atricolor grinds, be 10～15% to access aspergillus oryzae strain by inoculum concentration in black bean powder, close
Envelope, 25～35 DEG C of bottom fermentations 18～24 hours, it is thus achieved that the second tunning；
Step 7, will residue Semen sojae atricolor, the second tunning and 2～5 parts of Monas cuspurpureus Went grinds mix homogeneously, backward Semen sojae atricolor, the
In two tunnings and Monas cuspurpureus Went mixture by inoculum concentration be 2～5% access long mucor strain, seal, issue at 25～35 DEG C
Ferment 30～40 hours, raise afterwards fermentation temperature be 30～40 DEG C until bent material becomes yellow green, clean the mould bud in surface, it is thus achieved that the
Three tunnings；
Step 8, Cortex Clausenae Excavatae, Radix Et Caulis Acanthopanacis Senticosi and the layering of Radix Codonopsis hybrid slicing by preparing in the 3rd tunning and step 4 are laid
In a reservoir, 28～35 DEG C of bottom fermentations 5～8 hours, it is thus achieved that the 4th tunning；
Step 9, by the anise of 1～2 weight portions, 2～4 weight portion Radix Glycyrrhizae and the Fructus Capsici of 3～5 weight portions and after drying the
One filtering residue is clayed into power and is mixed homogeneously with the curry powder of 1～3 weight portions and the Cortex Cinnamomi powder of 3～5 weight portions and makes auxiliary and condiment
Add mix homogeneously in the 4th tunning, with 8～12 weight portion refined salt pickle 3～5 days post-dryings to moisture content 32% with
Under.
2. the manufacture method of crude oil Semen Sojae Preparatum as claimed in claim 1, it is characterised in that in described step 2, bakery yeast connects
Entering amount is 8～10%.
3. the manufacture method of crude oil Semen Sojae Preparatum as claimed in claim 2, it is characterised in that in described step 7 at fermentation time not
More than 7 days.
4. the manufacture method of crude oil Semen Sojae Preparatum as claimed in claim 3, it is characterised in that in described step 7 at fermentation time be
20～25 hours, slowly stir fermentation materials once, keep beans complete.
5. the manufacture method of crude oil Semen Sojae Preparatum as claimed in claim 1, it is characterised in that the 3rd tunning in described step 8
It is 3:1～5:1 with Cortex Clausenae Excavatae, Radix Et Caulis Acanthopanacis Senticosi and the Radix Codonopsis hybrid slicing lift height ratio prepared in step 4.
6. the manufacture method of crude oil Semen Sojae Preparatum as claimed in claim 1, it is characterised in that further comprising the steps of:
Step 10, will dry after Semen Sojae Preparatum be sampled inspection, touchstone is that the aqueous component of Semen Sojae Preparatum is below 32%；
Step 11, by checking qualified Semen Sojae Preparatum fill bottle to install, and seal.
7. the manufacture method of crude oil Semen Sojae Preparatum as claimed in claim 6, it is characterised in that use infrared drying in described step 9
Method dries Semen Sojae Preparatum.
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| CN105852051A (en) * | 2016-05-11 | 2016-08-17 | 安徽红花食品有限公司 | Long-shelf-life fermented soybean and preparation method thereof |
| CN105962093A (en) * | 2016-05-11 | 2016-09-28 | 安徽红花食品有限公司 | Appetizing wine fermented soya bean |
| CN107927583A (en) * | 2017-11-15 | 2018-04-20 | 广西***春福林家庭农场 | A kind of processing technology of the health care fermented soya bean of strengthening the spleen and stomach |
| CN108719807A (en) * | 2018-04-28 | 2018-11-02 | 贵州省铜仁市永进食品有限公司 | A kind of probiotics fermented soya bean and preparation method thereof |
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| KR20030084181A (en) * | 2002-04-25 | 2003-11-01 | 한국식품개발연구원 | Korean fermented hot pepper-soybean paste and korean fermented soybean paste with physiological activity that can control rise of blood pressure |
| KR20130111495A (en) * | 2013-08-27 | 2013-10-10 | 서교정 | Roasted maeju |
| CN103689352A (en) * | 2013-12-06 | 2014-04-02 | 安徽汇阳食品有限公司 | Red kojic rice health-care powder and preparation method thereof |
| CN103719744A (en) * | 2014-01-09 | 2014-04-16 | 湖北工业大学 | Preparation method of Monacolin K-rich lobster sauce |
| CN103766781A (en) * | 2014-01-09 | 2014-05-07 | 湖北工业大学 | Preparation method of fermented soya beans rich in nattokinase and Monaclin K |
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| CN102578539B (en) * | 2012-03-02 | 2013-05-01 | 万勤劳 | Health care salt black beans containing Chinese herbal medicine formula and production process thereof |
| CN103689537A (en) * | 2013-12-04 | 2014-04-02 | 方义春 | Ass meat black bean sauce and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20030084181A (en) * | 2002-04-25 | 2003-11-01 | 한국식품개발연구원 | Korean fermented hot pepper-soybean paste and korean fermented soybean paste with physiological activity that can control rise of blood pressure |
| KR20130111495A (en) * | 2013-08-27 | 2013-10-10 | 서교정 | Roasted maeju |
| CN103689352A (en) * | 2013-12-06 | 2014-04-02 | 安徽汇阳食品有限公司 | Red kojic rice health-care powder and preparation method thereof |
| CN103719744A (en) * | 2014-01-09 | 2014-04-16 | 湖北工业大学 | Preparation method of Monacolin K-rich lobster sauce |
| CN103766781A (en) * | 2014-01-09 | 2014-05-07 | 湖北工业大学 | Preparation method of fermented soya beans rich in nattokinase and Monaclin K |
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