CN104256531A - Making method of needle mushroom soybean paste - Google Patents
Making method of needle mushroom soybean paste Download PDFInfo
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- CN104256531A CN104256531A CN201410525421.6A CN201410525421A CN104256531A CN 104256531 A CN104256531 A CN 104256531A CN 201410525421 A CN201410525421 A CN 201410525421A CN 104256531 A CN104256531 A CN 104256531A
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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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- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a making method of needle mushroom soybean paste. The method comprises the following specific steps: crushing low temperature soy flour, adding 120 percent of water, soaking the low temperature soy flour for 40min, steaming the low temperature soy flour for 30min at the temperature of 115 DEG C, and cooling the low temperature soy flour to 35 DEG C; inoculating 4 percent of aspergillus oryzae yeast seed, performing uniform stirring, performing solid-state heat preservation fermentation for 16h at the temperature of 30-32 DEG C, and continuously performing heat preservation fermentation for 24h when the temperature rises up to 33-35 DEG C; adding 110 percent of warm water of which the temperature is 35 DEG C, 20 percent of needle mushroom, 3 percent of brown granulated sugar, 18 percent of edible salt and 1 percent of ginger powder, stirring the materials, inoculating 10 percent of bacillus natto liquid seed and 0.2 percent of Angel soy sauce yeast, uniformly stirring the materials, and performing heat preservation fermentation for 72h at the temperature of 33-35 DEG C; adding 0.02 percent of potassium sorbate, and performing sterilization for 15min at the temperature of 90 DEG C to obtain the needle mushroom soybean paste. The needle mushroom soybean paste can be directly eaten and can be used as a seasoning for cooking various dishes.
Description
Technical field
The invention belongs to food processing field, relate to a kind of preparation method of asparagus soya sauce.
Background technology
Soya sauce is the traditional fermented bean products of China, is that primary raw material is made through fermentable with soya bean, has the fragrant and ester perfume of strong sauce, direct-edible, also as flavoring.Soya sauce containing rich in protein, fat, carbohydrate, crude fibre, calcium, iron, phosphorus, Cobastab etc., is not only of high nutritive value, and often eats also can improve a poor appetite, promote human metabolism.
Dregs of beans is a kind of byproduct obtained after soybean extracts grease, and main component is protein, carbohydrate, and its protein content is generally more than 50%.Adopt the obtained dregs of beans of low temperature desolventizing technique to be called low temperature soy meal, because precipitation temperature is low, the time is short, therefore, protein denaturation degree is low, keeps high NSI index, generally more than 50%, have even up to 85%, be the soybean protein source of high-quality.
Fresh Ion Absorption of Flammulina Velutipes containing B family vitamin, vitamin C, carbohydrate, mineral matter, carrotene, several amino acids, phytohemagglutin phytolectin, polysaccharide, eritadenine, the tuber of dwarf lilyturf sterol etc.Asparagus is a kind of hyperkalemia hyponatremia food, often eats, not only can prevention and therapy hepatopathy and stomach, enteron aisle ulcer, can also antihypertensive, prevention of obesity.
Summary of the invention
The invention provides a kind of preparation method of asparagus soya sauce.
Content of the present invention is realized by following manner: low temperature soy meal, pulverize, add water 120%, soak 40min, 115 DEG C of steaming 30min, be cooled to 35 DEG C, access the 4% aspergillus oryzae sort of quyi, uniform mixing, 30-32 DEG C of solid-state heat-preservation fermentation 16h, temperature rises to 33-35 DEG C and continues heat-preservation fermentation 24h, add 35 DEG C of warm water 110%, asparagus 20%, brown granulated sugar 3%, edible salt 18%, ginger powder 1%, after stirring, access 10% bafillus natto liquid seeds, 0.2% Angel saccharomyces soya, stirs, 33-35 DEG C of heat-preservation fermentation 72h; Attach potassium sorbate 0.02%, 90 DEG C of sterilization 15min, are asparagus soya 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 asparagus refers to the asparagus fourth that fresh asparagus obtains through impurity elimination, cleaning, segment.
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.
Asparagus soya sauce of the present invention is fawn, visible asparagus fourth, and sauce is fragrant, ester is fragrant, the fragrant coordination of mushroom is strong, and the degree of saltiness is agreeable to the taste, delicious flavour, direct-edible, also can be used as flavoring, for cooking various dish.
Four, specific embodiment
The cultivation of the aspergillus oryzae sort of quyi: take wheat bran 36g, analysis for soybean powder 12g, glucose 3g, the 49g that adds water preparation bacterial classification expands culture medium, inoculation cultivates the activation Shanghai of 4 days wine 3.042 at 28 ~ 30 DEG C of temperature, at bean sprout juice agar medium, solid culture 72h at 28 ~ 30 DEG C of temperature, be up to the standards, be the aspergillus oryzae sort of quyi.
The cultural method of bafillus natto liquid seeds: take soybean protein Gly-His-Lys 12g, glucose 8g, potassium dihydrogen phosphate 0.2g, magnesium sulfate 0.1g, add water 180mL, 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 24h, be up to the standards, be bafillus natto liquid seeds.
Embodiment 1
The specific embodiment of the invention is as follows: the low temperature soy meal 500g taking pulverizing, add water 600mL, soak 40min, 115 DEG C of steaming 30min, be cooled to 35 DEG C, the access 20g aspergillus oryzae sort of quyi, uniform mixing, 30-32 DEG C of solid-state heat-preservation fermentation 16h, temperature rises to 33-35 DEG C and continues heat-preservation fermentation 24h, adds 35 DEG C of warm water 550mL, asparagus 100g, brown granulated sugar 15g, edible salt 90g, ginger powder 5g, access 50mL bafillus natto liquid seeds, 1g Angel saccharomyces soya after stirring, stir, 33-35 DEG C of heat-preservation fermentation 72h; Attach potassium sorbate 0.1g, 90 DEG C of sterilization 15min, are asparagus soya sauce.
Embodiment 2
The specific embodiment of the invention is as follows: the low temperature soy meal 1000g taking pulverizing, add water 1200mL, soak 40min, 115 DEG C of steaming 30min, be cooled to 35 DEG C, the access 40g aspergillus oryzae sort of quyi, uniform mixing, 30-32 DEG C of solid-state heat-preservation fermentation 16h, temperature rises to 33-35 DEG C and continues heat-preservation fermentation 24h, adds 35 DEG C of warm water 1100mL, asparagus 200g, brown granulated sugar 30g, edible salt 180g, ginger powder 10g, access 100mL bafillus natto liquid seeds, 2g Angel saccharomyces soya after stirring, stir, 33-35 DEG C of heat-preservation fermentation 72h; Attach potassium sorbate 0.2g, 90 DEG C of sterilization 15min, are asparagus soya 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)
1. the invention provides a kind of preparation method of asparagus soya sauce, its feature is as follows: low temperature soy meal, pulverize, add water 120%, soak 40min, 115 DEG C of steaming 30min, be cooled to 35 DEG C, access the 4% aspergillus oryzae sort of quyi, uniform mixing, 30-32 DEG C of solid-state heat-preservation fermentation 16h, temperature rises to 33-35 DEG C and continues heat-preservation fermentation 24h, adds 35 DEG C of warm water 110%, asparagus 20%, brown granulated sugar 3%, edible salt 18%, ginger powder 1%, access 10% bafillus natto liquid seeds, 0.2% Angel saccharomyces soya after stirring, stir, 33-35 DEG C of heat-preservation fermentation 72h; Attach potassium sorbate 0.02%, 90 DEG C of sterilization 15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410525421.6A CN104256531A (en) | 2014-10-09 | 2014-10-09 | Making method of needle mushroom soybean paste |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410525421.6A CN104256531A (en) | 2014-10-09 | 2014-10-09 | Making method of needle mushroom soybean paste |
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| CN104256531A true CN104256531A (en) | 2015-01-07 |
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| CN201410525421.6A Pending CN104256531A (en) | 2014-10-09 | 2014-10-09 | Making method of needle mushroom soybean paste |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125589A (en) * | 2016-02-27 | 2017-09-05 | 马世宇 | Organic Selenium edible mushroom soya sauce production technology |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101142370B1 (en) * | 2010-08-05 | 2012-05-14 | 봉 환 정 | Method for producing fermented solution of mushroom with enhanced antioxidative activity and fermented solution of mushroom produced by the same |
| CN103416726A (en) * | 2012-12-29 | 2013-12-04 | 河南工业大学 | Preparation method for dedicated soybean paste leavening agent |
| CN103948019A (en) * | 2014-04-25 | 2014-07-30 | 华南农业大学 | Bio-processing method for fermentation of edible mushroom probiotics and edible mushroom probiotic instant food |
-
2014
- 2014-10-09 CN CN201410525421.6A patent/CN104256531A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101142370B1 (en) * | 2010-08-05 | 2012-05-14 | 봉 환 정 | Method for producing fermented solution of mushroom with enhanced antioxidative activity and fermented solution of mushroom produced by the same |
| CN103416726A (en) * | 2012-12-29 | 2013-12-04 | 河南工业大学 | Preparation method for dedicated soybean paste leavening agent |
| CN103948019A (en) * | 2014-04-25 | 2014-07-30 | 华南农业大学 | Bio-processing method for fermentation of edible mushroom probiotics and edible mushroom probiotic instant food |
Non-Patent Citations (3)
| Title |
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| 刘培田: "《食用菌深加工新技术》", 30 April 1992, 四川科学技术出版社 * |
| 徐清萍: "《复合调味料生产技术》", 30 June 2008, 化学工业出版社 * |
| 高玉荣，刘晓燕: "多菌种低盐分段发酵生产豆豉工艺", 《农业工程学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125589A (en) * | 2016-02-27 | 2017-09-05 | 马世宇 | Organic Selenium edible mushroom soya sauce production technology |
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Application publication date: 20150107 |