CN104256529A

CN104256529A - Making method for straw mushroom black bean sauce

Info

Publication number: CN104256529A
Application number: CN201410523932.4A
Authority: CN
Inventors: 赵云财
Original assignee: Harbin Aikeer Food Technology Co Ltd
Current assignee: Harbin Aikeer Food Technology Co Ltd
Priority date: 2014-10-09
Filing date: 2014-10-09
Publication date: 2015-01-07

Abstract

The invention provides a making method for straw mushroom black bean sauce. The method is specifically implemented through the following steps: removing impurities from black beans, washing the black beans, adding water, impregnating the black beans for 2 to 3h, fishing up and draining the black beans, steaming the black beans for 90min at 115 DEG C, cooling the black beans to 35 DEG C, adding 50 weight percent of wheat flour, inoculating 2.5 weight percent of aspergillus oryzae yeast seeds, performing uniform mixing, performing solid heat-preservation fermentation for 24h at 28 to 32 DEG C, raising the temperature to 33 to 35 DEG C, continuing performing heat-preservation fermentation for 48h, adding 100 weight percent of water and 50 weight percent of straw mushrooms, performing stirring and mashing, adding 20 weight percent of edible salt, 1.5 weight percent of ginger powder and 0.5 weight percent of garlic powder, inoculating 15 weight percent of bacillus natto liquid seeds and 0.2 weight percent of Angel sauce yeasts, performing uniform stirring, performing heat-preservation fermentation for 48h at 33 to 35 DEG C, and performing sterilization for 15min at 90 DEG C to obtain the straw mushroom black bean sauce. The straw mushroom black bean sauce is particularly suitable to be directly eaten, and can also be used as a condiment for seasoning when cooking various dishes.

Description

A kind of preparation method of straw mushroom black bean sauce

Technical field

The invention belongs to food processing field, relate to a kind of preparation method of straw mushroom black bean sauce.

Background technology

Fermented soya bean are the traditional fermented bean products of China, with black soya bean or soya bean for primary raw material is made through fermentable, have the fragrant and ester perfume of strong sauce, direct-edible, also as flavoring, for cooking various dish.

Fermented soya bean are often called as " nutrition beans ", it is containing rich in protein, fat, carbohydrate, crude fibre, calcium, iron, phosphorus, Cobastab etc., not only be of high nutritive value, often eat and promote human metabolism in addition, promote digestion, improve liver detoxification ability, reduce blood cholesterol, reduce blood pressure.Due to containing thrombus composition, cardiovascular and cerebrovascular disease can also be prevented.

Straw mushroom nutritious, delicious flavour.The fresh mushroom of every 100g is containing 207.7mg vitamin C, and 2.6g sugar, 2.68g crude protein, 2.24g is fatty.Straw mushroom protein is containing 18 seed amino acids, and wherein essential amino acid accounts for 40.47-44.47%.In addition, also containing multiple mineral elements such as phosphorus, potassium, calcium.Straw mushroom can help digestion heat of dispelling, and protects liver and strengthening stomach, and strengthening body immunity, is the nutritional health food of excellent food medicine dual-purpose type.

Summary of the invention

The invention provides a kind of preparation method of straw mushroom black bean sauce.

Content of the present invention realizes in the following manner: black soya bean, impurity elimination, cleaning, soak 2-3h, pick up and drain, 115 DEG C are steamed beans 90min, be cooled to 35 DEG C, add flour 50%, access the 2.5% aspergillus oryzae sort of quyi, uniform mixing, 28-32 DEG C of solid-state heat-preservation fermentation 24h, be warming up to 33-35 DEG C and continue heat-preservation fermentation 48h, add water 100%, straw mushroom 50%, stir, making beating, add edible salt 20%, ginger powder 1.5%, garlic powder 0.5%, access 15% bafillus natto liquid seeds, 0.2% Angel saccharomyces soya, stir, 33-35 DEG C of heat-preservation fermentation 48h, 90 DEG C of sterilization 15min, be straw mushroom black bean sauce.

The cultural method of the described aspergillus oryzae sort of quyi: Shanghai wine 3.042 is chosen and receives in bean sprout juice agar medium, cultivate 84h at 28 ~ 30 DEG C of temperature, activate; In wheat bran 35-40%, analysis for soybean powder 10-15%, glucose 2-3%, prepare bacterial classification expansion culture medium by the ratio of water benefit to 100%, inoculate the aspergillus oryzae bacterial classification activated, at 28 ~ 30 DEG C of temperature, cultivate 72h, be the aspergillus oryzae sort of quyi.

Described straw mushroom refer to fresh straw mushroom through impurity elimination, clean, the straw mushroom that goes hard handle, chopping, making beating to make slurry.

The cultural method of described bafillus natto liquid seeds: soybean protein Gly-His-Lys 6%, glucose 4%, potassium dihydrogen phosphate 0.1%, magnesium sulfate 0.05%, mend to 100% with water, stir, 121 DEG C of sterilizings 30 minutes, are cooled to 30 DEG C, access bafillus natto inclined-plane seed, stir, 28 DEG C-30 DEG C, under rotating speed 180rpm condition, cultivate 24h, be bafillus natto liquid seeds.

Straw mushroom black bean sauce sauce body of the present invention is fine and smooth, and in sepia, mushroom is fragrant, ester is fragrant, the fragrant coordination of sauce is strong, and the degree of saltiness is agreeable to the taste, delicious flavour, being particularly suitable for directly edible, also can be used as flavoring, for cooking various dish.

Four, specific embodiment

First cultivate seed, then make straw mushroom black bean sauce

The cultivation of the aspergillus oryzae sort of quyi: take wheat bran 36g, analysis for soybean powder 12g, glucose 2g, the 50mL that adds water preparation bacterial classification expands culture medium, inoculation makes 3.042 at 28 ~ 30 DEG C of temperature, in the Shanghai of bean sprout juice agar medium cultivation activation 84h, solid culture 72h at 28 ~ 30 DEG C of temperature, it is qualified to detect, and is the aspergillus oryzae sort of quyi.

The cultivation of bafillus natto liquid seeds: take 18g soybean protein Gly-His-Lys, 12g glucose, 0.3g potassium dihydrogen phosphate, 0.15g magnesium sulfate, add 270mL water, stir, 121 DEG C of sterilizings 30 minutes, are cooled to 30 DEG C, the bafillus natto inclined-plane seed of access activation, stir, 28 DEG C-30 DEG C, under rotating speed 180rpm condition, cultivate 24 hours, it is qualified to detect, and is bafillus natto liquid seeds.

Embodiment 1

The present invention realizes in the following manner: take through impurity elimination, the black soya bean 500g of cleaning, soak 3h, pick up and drain, 115 DEG C are steamed beans 90min, add flour 250g, the access 12.5g aspergillus oryzae sort of quyi, uniform mixing, 28-32 DEG C of solid-state heat-preservation fermentation 24h, be warming up to 33-35 DEG C and continue heat-preservation fermentation 48h, add water 500mL, straw mushroom 250g, stir, making beating, add edible salt 100g, ginger powder 7.5, garlic powder 2.5, access 75mL bafillus natto liquid seeds, 1g Angel saccharomyces soya, stir, 33-35 DEG C of heat-preservation fermentation 48h, 90 DEG C of sterilization 15min, be straw mushroom black bean sauce.

Embodiment 2

The present invention realizes in the following manner: take impurity elimination, the black soya bean 1000g of cleaning, soak 2h, pick up and drain, 115 DEG C are steamed beans 90min, add flour 500g, the access 25g aspergillus oryzae sort of quyi, uniform mixing, 28-32 DEG C of solid-state heat-preservation fermentation 24h, be warming up to 33-35 DEG C and continue heat-preservation fermentation 48h, add water 1000g, straw mushroom 500g, stir, making beating, add edible salt 200g, ginger powder 15g, garlic powder 5g, access 150mL bafillus natto liquid seeds, 2g Angel saccharomyces soya, stir, 33-35 DEG C of heat-preservation fermentation 48h, 90 DEG C of sterilization 15min, be straw mushroom black bean sauce.

More than describe embodiments of the present invention in detail, but this example just lifted for the ease of understanding, should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all according to the description of technical scheme of the present invention and preferred embodiment thereof, can make various possible equivalent change or replacement.

Claims

1. the invention provides a kind of preparation method of straw mushroom black bean sauce, its feature is as follows: black soya bean, impurity elimination, cleaning, soak 2-3h, pick up and drain, 115 DEG C are steamed beans 90min, be cooled to 35 DEG C, add flour 50%, access the 2.5% aspergillus oryzae sort of quyi, uniform mixing, 28-32 DEG C of solid-state heat-preservation fermentation 24h, be warming up to 33-35 DEG C and continue heat-preservation fermentation 48h, add water 100%, straw mushroom 50%, stir, making beating, add edible salt 20%, ginger powder 1.5%, garlic powder 0.5%, access 15% bafillus natto liquid seeds, 0.2% Angel saccharomyces soya, stir, 33-35 DEG C of heat-preservation fermentation 48h, 90 DEG C of sterilization 15min.