CN106136087A - A kind of sprout brown rice soya sauce and preparation method thereof - Google Patents
A kind of sprout brown rice soya sauce and preparation method thereof Download PDFInfo
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- CN106136087A CN106136087A CN201610577719.0A CN201610577719A CN106136087A CN 106136087 A CN106136087 A CN 106136087A CN 201610577719 A CN201610577719 A CN 201610577719A CN 106136087 A CN106136087 A CN 106136087A
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- 235000021329 brown rice Nutrition 0.000 title claims abstract description 116
- 235000015067 sauces Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 39
- 244000068988 Glycine max Species 0.000 title claims abstract description 34
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 34
- 150000002333 glycines Chemical class 0.000 claims abstract description 59
- 210000000582 semen Anatomy 0.000 claims abstract description 59
- 238000002156 mixing Methods 0.000 claims abstract description 43
- 239000000203 mixture Substances 0.000 claims abstract description 35
- 238000000034 method Methods 0.000 claims abstract description 32
- 238000011081 inoculation Methods 0.000 claims abstract description 24
- 230000008569 process Effects 0.000 claims abstract description 24
- 235000015096 spirit Nutrition 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 19
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 15
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- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
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- 239000012530 fluid Substances 0.000 claims description 13
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- 235000013339 cereals Nutrition 0.000 claims description 7
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- 238000001816 cooling Methods 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 7
- 239000008103 glucose Substances 0.000 claims description 7
- 230000003020 moisturizing effect Effects 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 7
- 210000004243 sweat Anatomy 0.000 claims description 2
- 239000002609 medium Substances 0.000 claims 2
- 244000113306 Monascus purpureus Species 0.000 claims 1
- 235000002322 Monascus purpureus Nutrition 0.000 claims 1
- 238000009835 boiling Methods 0.000 claims 1
- 239000001963 growth medium Substances 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
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- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 238000002372 labelling Methods 0.000 abstract description 5
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 6
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 6
- 244000005700 microbiome Species 0.000 description 6
- 238000007654 immersion Methods 0.000 description 5
- 241000209094 Oryza Species 0.000 description 4
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- 235000008935 nutritious Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- NGSWKAQJJWESNS-UHFFFAOYSA-N 4-coumaric acid Chemical compound OC(=O)C=CC1=CC=C(O)C=C1 NGSWKAQJJWESNS-UHFFFAOYSA-N 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
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- 239000011782 vitamin Substances 0.000 description 2
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- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 description 1
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- NGSWKAQJJWESNS-ZZXKWVIFSA-M 4-Hydroxycinnamate Natural products OC1=CC=C(\C=C\C([O-])=O)C=C1 NGSWKAQJJWESNS-ZZXKWVIFSA-M 0.000 description 1
- DFYRUELUNQRZTB-UHFFFAOYSA-N Acetovanillone Natural products COC1=CC(C(C)=O)=CC=C1O DFYRUELUNQRZTB-UHFFFAOYSA-N 0.000 description 1
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- 241000196324 Embryophyta Species 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 241000266501 Ormosia ormondii Species 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000010716 Vigna mungo Nutrition 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 1
- 229940114124 ferulic acid Drugs 0.000 description 1
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 1
- 235000001785 ferulic acid Nutrition 0.000 description 1
- FODTZLFLDFKIQH-FSVGXZBPSA-N gamma-Oryzanol (TN) Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)O[C@@H]2C([C@@H]3CC[C@H]4[C@]5(C)CC[C@@H]([C@@]5(C)CC[C@@]54C[C@@]53CC2)[C@H](C)CCC=C(C)C)(C)C)=C1 FODTZLFLDFKIQH-FSVGXZBPSA-N 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
-
- 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
Landscapes
- Cereal-Derived Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of sprout brown rice soya sauce, its preparation method comprises the following steps: (1) production of hybrid seeds is bent；(2) preparation of sprout brown rice；(3) process of sprout brown rice；(4) process of Semen Glycines；(5) process of flour；(6) sauce producing unstrained spirits: be that 6 9:10 14:2 4 mix by weight by the Semen Glycines handled well, sprout brown rice dough-making powder, then connects the mixing yeast inoculation accounting for mixture weight 2% 5%, and mixing, kneading becomes square, is placed in 15 25 DEG C of lucifuges and ferments 7 10 days；(7) feed intake fermentation.This preparation method simple possible, by specific preparation process, nutritional labeling abundant for sprout brown rice is merged with soya sauce, both the nutritional labeling of tradition soya sauce had been remained, further improves soya sauce blood pressure lowering and oxidation-resisting health-care function, the most significantly improve the mouthfeel of sprout brown rice, expand its market range of application.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of sprout brown rice soya sauce and preparation method thereof.
Background technology
Beans has the features such as nutritional quality height, unique flavor, good palatability, plays an important role in China's food and drink,
Also important role is play in diet.Main edible paste veriety has bean sauce, flour paste, rice beans
Deng.Soya sauce not only delicious flavour, becomes possibly together with indispensable nutrition of human body such as protein, fat, vitamin, calcium, phosphorus, ferrum
Point.Human body, rich in linoleic acid, linolenic acid, is supplemented essential amino acids and reduction cholesterol is the most helpful by soya sauce.In soya sauce
Fat rich in unsaturated fatty acid and soybean phospholipid, have and keep blood vessel elasticity, brain-strengthening and the effect preventing fatty liver from being formed.Cause
This, soya sauce, as a kind of nutritious beans based article, is liked by consumers in general deeply.
Sprout brown rice is a kind of by brown rice germination to a normal bud length, the brown rice system being made up of the endosperm of plumelet and band bran layer
Product.It is natural that the more common highed milled rice of sprout brown rice contains more abundant vitamin, aminoacid, mineral, dietary fiber, polyphenol etc.
Active substance, possibly together with the functional nutrient composition such as γ-aminobutyric acid, gamma oryzanol.Wherein, γ-aminobutyric acid has significantly
Hypotensive activity, this is owing to γ-aminobutyric acid can suppress the activity of Angiotensin-Converting (ACE), thus is avoided
AngiotensinⅠ is converted into angiotensinⅡ and causes hypertension.It addition, polyphenol is important antioxidant content, in brown rice
Polyphenol be mainly ferulic acid and P-coumaric acid.Research shows to carry out corn germination treatment can be made around plant cell wall very
Multicomponent is degraded so that the phenolic compound of free state and combined state is released, and then makes total phenol content substantially increase, from
And add the antioxidant activity of brown rice.
Although sprout brown rice has higher nutritive value and health care, but owing to its mouthfeel relatively highed milled rice is poor, it is difficult to
Accepted by consumers in general.Therefore, jam products product with sprout brown rice as raw material is the most relatively fewer the most on the market.
Summary of the invention
For above-mentioned deficiency of the prior art, the invention provides a kind of sprout brown rice soya sauce and preparation method thereof,
While remaining tradition soya sauce and sprout brown rice abundant nutrition composition, also effectively improve the mouthfeel of sprout brown rice, carry
Supply a new type of health soya sauce rich in Semen Glycines and germinated unpolished rice nutritious composition.
For achieving the above object, the technical solution adopted for the present invention to solve the technical problems is:
A kind of sprout brown rice soya sauce, its preparation method comprises the following steps:
(1) production of hybrid seeds is bent
Preparation PDA fluid medium, is aspergillus oryzae, aspergillus niger and 0.3% of 0.3% respectively to inoculation of medium mass fraction
Monascus, constant temperature culture 72h under the conditions of being then respectively placed in 30 DEG C, then by culture by weight for 1:1:1 mix；
(2) preparation of sprout brown rice
Making brown rice by after paddy husking, add in distilled water after being cleaned up by brown rice, 20-40 C soaks 12-24 h, subsequently
20-40 C germination 24-60 h, prepares sprout brown rice；Wherein brown rice is 0.1-0.5:1 with the mass ratio of distilled water；
(3) process of sprout brown rice
The moisture on the sprout brown rice surface that draining step (2) prepares, then cooked, it is finally cooled to room temperature；
(4) process of Semen Glycines
Selected Semen Glycines full, uniform, after cleaning up, soaks, and soaks 6h, take out the water draining surface under the conditions of 4 DEG C
Point, then add the water of 2 times of Semen Glycines weight and steam Semen Glycines in 95-100 DEG C, finally dry Semen Glycines and be crushed to particle diameter be 4mm
Grain；
(5) process of flour
By flour with water by weight mixing for 1:4-5, stir and steam 15-20min, cooling in 95-100 DEG C, smash and mix
Even；
(6) sauce producing unstrained spirits
The Semen Glycines handled well, sprout brown rice dough-making powder are mixed by weight for 6-9:10-14:2-4, then connect mixing yeast inoculation,
Mixing, kneading becomes square, is placed in 15-25 DEG C and ferments 7-10 days, avoids direct sunlight in sweat；Wherein mix the weight of yeast inoculation
Amount accounts for Semen Glycines, the 2%-5% of sprout brown rice dough-making powder mixture weight；
(7) feed intake fermentation
After terrine sterilizing, being separately added into beans unstrained spirits, salt, white sugar and sterilized water, mixing, tank mouth double gauze covers, 15-25
DEG C fermentation 28-32 days, the most each every stirring is once；Wherein salt, white sugar and sterilized water account for the 20%-of total weight of the mixture respectively
24%, 1.5%-2.5% and 58%-62%.
Further, in step (1), PDA fluid medium is prepared by following methods: takes 200g Rhizoma Solani tuber osi and cleans, goes
1cm it is cut into after skin3Fritter, add 1L water big fire and boil, then use little fire instead and continue to boil after 20min by eight layers of filtered through gauze,
Taking its filtrate, be subsequently adding 20g glucose, after stirring and dissolving, moisturizing is to 1L, finally prepares in 121 DEG C of sterilizing 20min.
Further, when soaking in step (2), brown rice is 0.15:1 with the mass ratio of distilled water；Soaking temperature is 28 DEG C,
Soak time is 24h；During germination, brown rice is 0.3:1 with the mass ratio of distilled water, and germination temperature is 30 C, and germinating time is 36h；
When soaking and germinate, every 6h changes a water, to prevent microorganism from polluting.
Further, in step (6), Semen Glycines, sprout brown rice dough-making powder mix by weight for 7:10:3.
Further, in step (6) weight of mixing yeast inoculation account for Semen Glycines, the 3% of sprout brown rice dough-making powder mixture weight.
Further, beans unstrained spirits, salt, white sugar and sterilized water mixing in step (7), each component accounts for total weight of the mixture respectively
16%, 22%, 2% and 60%.
Further, in step (7), fermentation temperature is 20 DEG C, and fermentation time is 30 days.
Sprout brown rice soya sauce that the present invention provides and preparation method thereof, has the advantages that
(1) sprout brown rice is added in the making of soya sauce by the present invention, by the Fermentation with Semen Glycines and yeast inoculation, prepares
A new type of health soya sauce rich in Semen Glycines and germinated unpolished rice nutritious composition.
(2) this preparation method simple possible, by specific preparation process, by nutritional labeling abundant for sprout brown rice with yellow
Bean sauce merges, and had both remained the nutritional labeling of tradition soya sauce, and further improves nutritional labeling and the Semen Glycines of soya sauce
Beans blood pressure lowering and oxidation-resisting health-care function, additionally, the method the most significantly improves the mouthfeel of sprout brown rice, thus expand
The market range of application of sprout brown rice.
(3) the sprout brown rice soya sauce that the present invention provides, low cost, nutritious, taste is good, is suitable to many people's food
With.
Detailed description of the invention
Embodiment 1
A kind of sprout brown rice soya sauce, its preparation method comprises the following steps:
(1) production of hybrid seeds is bent
Preparation PDA fluid medium, respectively to the aspergillus oryzae that inoculation of medium mass fraction is 0.3%, the aspergillus niger of 0.3%,
The monascus of 0.3%, constant temperature culture 72h under the conditions of being then respectively placed in 30 DEG C, then by culture by weight mixing for 1:1:1
Close；Wherein PDA fluid medium is prepared by following methods: takes 200g Rhizoma Solani tuber osi and cleans, is cut into 1cm after peeling3Fritter,
Add 1L water big fire to boil, then use little fire instead and continue to boil after 20min by eight layers of filtered through gauze, take its filtrate, be subsequently adding 20g
Glucose, after stirring and dissolving, moisturizing is to 1L, finally prepares in 121 DEG C of sterilizing 20min；
(2) preparation of sprout brown rice
Making brown rice by after paddy husking, add in distilled water after being cleaned up by brown rice, 20 DEG C are soaked 24h, subsequently 20 DEG C of bars
Germination 60h under part, prepares sprout brown rice；Wherein, during immersion, the mass ratio of brown rice and distilled water is 0.1:1, during germination brown rice with
The mass ratio of distilled water is 0.1:1；When soaking and germinate, every 6h changes a water, to prevent microorganism from polluting；
(3) process of sprout brown rice
The moisture on the sprout brown rice surface that draining step (2) prepares, then cooked, it is finally cooled to room temperature；
(4) process of Semen Glycines
Selected Semen Glycines full, uniform, after cleaning up, soaks, and soaks 6h, take out the water draining surface under the conditions of 4 DEG C
Point, then add the water of 2 times of Semen Glycines weight and steam Semen Glycines in 95-100 DEG C, finally dry Semen Glycines and be crushed to particle diameter be 4mm
Grain；
(5) process of flour
By flour with water by weight mixing for 1:4, stir and steam 15min, cooling in 100 DEG C, smash and mix；
(6) sauce producing unstrained spirits
The Semen Glycines handled well, sprout brown rice dough-making powder are mixed by weight for 6:10:2, then connects mixing yeast inoculation, mixing, rub
Make square, be placed in 20 DEG C of lucifuges and ferment 8 days；The weight wherein mixing yeast inoculation accounts for Semen Glycines, sprout brown rice dough-making powder mixture weight
The 2% of amount；
(7) feed intake fermentation
After terrine sterilizing, being separately added into beans unstrained spirits, salt, white sugar and sterilized water, mixing, tank mouth double gauze covers, 20 DEG C
Fermenting 30 days, the most each every stirring is once；Wherein beans unstrained spirits, salt, white sugar and sterilized water account for respectively total weight of the mixture 16%,
22%, 2% and 60%.
Embodiment 2
A kind of sprout brown rice soya sauce, its preparation method comprises the following steps:
(1) production of hybrid seeds is bent
Preparation PDA fluid medium, respectively to the aspergillus oryzae that inoculation of medium mass fraction is 0.3%, the aspergillus niger of 0.3%,
The monascus of 0.3%, constant temperature culture 72h under the conditions of being then respectively placed in 30 DEG C, then by culture by weight mixing for 1:1:1
Close；Wherein PDA fluid medium is prepared by following methods: takes 200g Rhizoma Solani tuber osi and cleans, is cut into 1cm after peeling3Fritter,
Add 1L water big fire to boil, then use little fire instead and continue to boil after 20min by eight layers of filtered through gauze, take its filtrate, be subsequently adding 20g
Glucose, after stirring and dissolving, moisturizing is to 1L, finally prepares in 121 DEG C of sterilizing 20min；
(2) preparation of sprout brown rice
Making brown rice by after paddy husking, add in distilled water after being cleaned up by brown rice, 28 DEG C are soaked 24h, subsequently 30 DEG C of bars
Germination 36h under part, prepares sprout brown rice；Wherein, during immersion, the mass ratio of brown rice and distilled water is 0.15:1, during germination brown rice with
The mass ratio of distilled water is 0.3:1；When soaking and germinate, every 6h changes a water, to prevent microorganism from polluting；
(3) process of sprout brown rice
The moisture on the sprout brown rice surface that draining step (2) prepares, then cooked, it is finally cooled to room temperature；
(4) process of Semen Glycines
Selected Semen Glycines full, uniform, after cleaning up, soaks, and soaks 6h, take out the water draining surface under the conditions of 4 DEG C
Point, then add the water of 2 times of Semen Glycines weight and steam Semen Glycines in 95-100 DEG C, finally dry Semen Glycines and be crushed to particle diameter be 4mm
Grain；
(5) process of flour
By flour with water by weight mixing for 1:4, stir and steam 15min, cooling in 100 DEG C, smash and mix；
(6) sauce producing unstrained spirits
The Semen Glycines handled well, sprout brown rice dough-making powder are mixed by weight for 7:10:3, then connects mixing yeast inoculation, mixing, rub
Make square, be placed in 20 DEG C of lucifuges and ferment 8 days；The weight wherein mixing yeast inoculation accounts for Semen Glycines, sprout brown rice dough-making powder mixture weight
The 3% of amount；
(7) feed intake fermentation
After terrine sterilizing, being separately added into beans unstrained spirits, salt, white sugar and sterilized water, mixing, tank mouth double gauze covers, 20 DEG C
Fermenting 30 days, the most each every stirring is once；Wherein beans unstrained spirits, salt, white sugar and sterilized water account for respectively total weight of the mixture 16%,
22%, 2% and 60%.
Embodiment 3
A kind of sprout brown rice soya sauce, its preparation method comprises the following steps:
(1) production of hybrid seeds is bent
Preparation PDA fluid medium, respectively to the aspergillus oryzae that inoculation of medium mass fraction is 0.3%, the aspergillus niger of 0.3%,
The monascus of 0.3%, constant temperature culture 72h under the conditions of being then respectively placed in 30 DEG C, then by culture by weight mixing for 1:1:1
Close；Wherein PDA fluid medium is prepared by following methods: takes 200g Rhizoma Solani tuber osi and cleans, is cut into 1cm after peeling3Fritter,
Add 1L water big fire to boil, then use little fire instead and continue to boil after 20min by eight layers of filtered through gauze, take its filtrate, be subsequently adding 20g
Glucose, after stirring and dissolving, moisturizing is to 1L, finally prepares in 121 DEG C of sterilizing 20min；
(2) preparation of sprout brown rice
Making brown rice by after paddy husking, add in distilled water after being cleaned up by brown rice, 25 DEG C are soaked 20h, subsequently 25 DEG C of bars
Germination 42h under part, prepares sprout brown rice；Wherein, during immersion, the mass ratio of brown rice and distilled water is 0.2:1, during germination brown rice with
The mass ratio of distilled water is 0.2:1；When soaking and germinate, every 6h changes a water, to prevent microorganism from polluting；
(3) process of sprout brown rice
The moisture on the sprout brown rice surface that draining step (2) prepares, then cooked, it is finally cooled to room temperature；
(4) process of Semen Glycines
Selected Semen Glycines full, uniform, after cleaning up, soaks, and soaks 6h, take out the water draining surface under the conditions of 4 DEG C
Point, then add the water of 2 times of Semen Glycines weight and steam Semen Glycines in 95-100 DEG C, finally dry Semen Glycines and be crushed to particle diameter be 4mm
Grain；
(5) process of flour
By flour with water by weight mixing for 1:5, stir and steam 15min, cooling in 100 DEG C, smash and mix；
(6) sauce producing unstrained spirits
The Semen Glycines handled well, sprout brown rice dough-making powder are mixed by weight for 7:10:3, then connects mixing yeast inoculation, mixing, rub
Make square, be placed in 25 DEG C of lucifuges and ferment 7 days；The weight wherein mixing yeast inoculation accounts for Semen Glycines, sprout brown rice dough-making powder mixture weight
The 3% of amount；
(7) feed intake fermentation
After terrine sterilizing, being separately added into beans unstrained spirits, salt, white sugar and sterilized water, mixing, tank mouth double gauze covers, 25 DEG C
Fermenting 30 days, the most each every stirring is once；Wherein beans unstrained spirits, salt, white sugar and sterilized water account for total weight of the mixture respectively
11.8%, 24%, 2.2% and 62%.
Embodiment 4
A kind of sprout brown rice soya sauce, its preparation method comprises the following steps:
(1) production of hybrid seeds is bent
Preparation PDA fluid medium, respectively to the aspergillus oryzae that inoculation of medium mass fraction is 0.3%, the aspergillus niger of 0.3%,
The monascus of 0.3%, constant temperature culture 72h under the conditions of being then respectively placed in 30 DEG C, then by culture by weight mixing for 1:1:1
Close；Wherein PDA fluid medium is prepared by following methods: takes 200g Rhizoma Solani tuber osi and cleans, is cut into 1cm after peeling3Fritter,
Add 1L water big fire to boil, then use little fire instead and continue to boil after 20min by eight layers of filtered through gauze, take its filtrate, be subsequently adding 20g
Glucose, after stirring and dissolving, moisturizing is to 1L, finally prepares in 121 DEG C of sterilizing 20min；
(2) preparation of sprout brown rice
Making brown rice by after paddy husking, add in distilled water after being cleaned up by brown rice, 35 DEG C are soaked 18h, subsequently 30 DEG C of bars
Germination 42h under part, prepares sprout brown rice；Wherein, during immersion, the mass ratio of brown rice and distilled water is 0.3:1, during germination brown rice with
The mass ratio of distilled water is 0.4:1；When soaking and germinate, every 6h changes a water, to prevent microorganism from polluting；
(3) process of sprout brown rice
The moisture on the sprout brown rice surface that draining step (2) prepares, then cooked, it is finally cooled to room temperature；
(4) process of Semen Glycines
Selected Semen Glycines full, uniform, after cleaning up, soaks, and soaks 6h, take out the water draining surface under the conditions of 4 DEG C
Point, then add the water of 2 times of Semen Glycines weight and steam Semen Glycines in 95-100 DEG C, finally dry Semen Glycines and be crushed to particle diameter be 4mm
Grain；
(5) process of flour
By flour with water by weight mixing for 1:4, stir and steam 15min, cooling in 100 DEG C, smash and mix；
(6) sauce producing unstrained spirits
The Semen Glycines handled well, sprout brown rice dough-making powder are mixed by weight for 7:10:3, then connects mixing yeast inoculation, mixing, rub
Make square, be placed in 18 DEG C of lucifuges and ferment 9 days；The weight wherein mixing yeast inoculation accounts for Semen Glycines, sprout brown rice dough-making powder mixture weight
The 4% of amount；
(7) feed intake fermentation
After terrine sterilizing, being separately added into beans unstrained spirits, salt, white sugar and sterilized water, mixing, tank mouth double gauze covers, 18 DEG C
Fermenting 30 days, the most each every stirring is once；Wherein beans unstrained spirits, salt, white sugar and sterilized water account for respectively total weight of the mixture 17%,
21%, 2% and 60%.
Embodiment 5
A kind of sprout brown rice soya sauce, its preparation method comprises the following steps:
(1) production of hybrid seeds is bent
Preparation PDA fluid medium, respectively to the aspergillus oryzae that inoculation of medium mass fraction is 0.3%, the aspergillus niger of 0.3%,
The monascus of 0.3%, constant temperature culture 72h under the conditions of being then respectively placed in 30 DEG C, then by culture by weight mixing for 1:1:1
Close；Wherein PDA fluid medium is prepared by following methods: takes 200g Rhizoma Solani tuber osi and cleans, is cut into 1cm after peeling3Fritter,
Add 1L water big fire to boil, then use little fire instead and continue to boil after 20min by eight layers of filtered through gauze, take its filtrate, be subsequently adding 20g
Glucose, after stirring and dissolving, moisturizing is to 1L, finally prepares in 121 DEG C of sterilizing 20min；
(2) preparation of sprout brown rice
Making brown rice by after paddy husking, add in distilled water after being cleaned up by brown rice, 40 DEG C are soaked 12h, subsequently 40 DEG C of bars
Germination 24h under part, prepares sprout brown rice；Wherein, during immersion, the mass ratio of brown rice and distilled water is 0.5:1, during germination brown rice with
The mass ratio of distilled water is 0.5:1；When soaking and germinate, every 6h changes a water, to prevent microorganism from polluting；
(3) process of sprout brown rice
The moisture on the sprout brown rice surface that draining step (2) prepares, then cooked, it is finally cooled to room temperature；
(4) process of Semen Glycines
Selected Semen Glycines full, uniform, after cleaning up, soaks, and soaks 6h, take out the water draining surface under the conditions of 4 DEG C
Point, then add the water of 2 times of Semen Glycines weight and steam Semen Glycines in 95-100 DEG C, finally dry Semen Glycines and be crushed to particle diameter be 4mm
Grain；
(5) process of flour
By flour with water by weight mixing for 1:4, stir and steam 15min, cooling in 100 DEG C, smash and mix；
(6) sauce producing unstrained spirits
The Semen Glycines handled well, sprout brown rice dough-making powder are mixed by weight for 9:14:4, then connects mixing yeast inoculation, mixing, rub
Make square, be placed in 20 DEG C of lucifuges and ferment 8 days；The weight wherein mixing yeast inoculation accounts for Semen Glycines, sprout brown rice dough-making powder mixture weight
The 5% of amount；
(7) feed intake fermentation
After terrine sterilizing, being separately added into beans unstrained spirits, salt, white sugar and sterilized water, mixing, tank mouth double gauze covers, 18 DEG C
Fermenting 30 days, the most each every stirring is once；Wherein beans unstrained spirits, salt, white sugar and sterilized water account for total weight of the mixture respectively
20.5%, 20%, 1.5% and 58%.
Claims (8)
1. the preparation method of a sprout brown rice soya sauce, it is characterised in that comprise the following steps:
(1) production of hybrid seeds is bent
Preparation PDA fluid medium, is aspergillus oryzae, aspergillus niger and the Monas cuspurpureus Went of 0.3% respectively to inoculation of medium mass fraction
Mould, constant temperature culture 72h under the conditions of being then respectively placed in 30 DEG C, finally culture is mixed by weight for 1:1:1；
(2) preparation of sprout brown rice
Making brown rice by after paddy husking, add in distilled water after being cleaned up by brown rice, 20-40 DEG C is soaked 12-24h, 20-40
C germination 24-60h, prepares sprout brown rice；Wherein brown rice is 0.1-0.5:1 with the mass ratio of distilled water；
(3) process of sprout brown rice
The moisture on the sprout brown rice surface that draining step (2) prepares, then cooked, it is finally cooled to room temperature；
(4) process of Semen Glycines
Selected Semen Glycines full, uniform, after cleaning up, soaks, and soaks 6h, take out the water draining surface under the conditions of 4 DEG C
Point, then add the water of 2 times of Semen Glycines weight and steam Semen Glycines in 95-100 DEG C, finally dry Semen Glycines and be crushed to particle diameter be 4mm
Grain；
(5) process of flour
By flour with water by weight mixing for 1:4-5, stir and steam 15-20min, cooling in 95-100 DEG C, smash and mix
Even；
(6) sauce producing unstrained spirits
The Semen Glycines handled well, sprout brown rice dough-making powder are mixed by weight for 6-9:10-14:2-4, then connect mixing yeast inoculation,
Mixing, kneading becomes square, is placed in 15-25 DEG C and ferments 7-10 days, avoids direct sunlight in sweat；Wherein mix the weight of yeast inoculation
Amount accounts for Semen Glycines, the 2%-5% of sprout brown rice dough-making powder mixture weight；
(7) feed intake fermentation
After terrine sterilizing, being separately added into beans unstrained spirits, salt, white sugar and sterilized water, mixing, tank mouth double gauze covers, 15-25
DEG C fermentation 28-32 days, the most each every stirring is once；Wherein salt, white sugar and sterilized water account for the 20%-of total weight of the mixture respectively
24%, 1.5%-2.5% and 58%-62%.
The preparation method of sprout brown rice soya sauce the most according to claim 1, it is characterised in that PDA liquid in step (1)
Culture medium is prepared by following methods: takes 200g Rhizoma Solani tuber osi and cleans, is cut into 1cm after peeling3Fritter, add 1L water big fire and boil
Boiling, then uses little fire instead and continues to boil after 20min with eight layers of filtered through gauze, take its filtrate, be subsequently adding 20g glucose, stir
After dissolving, moisturizing is to 1L, finally prepares in 121 DEG C of sterilizing 20min.
The preparation method of sprout brown rice soya sauce the most according to claim 1, it is characterised in that when soaking in step (2)
Brown rice is 0.15:1 with the mass ratio of distilled water；Soaking temperature is 28 DEG C, and soak time is 24h；Brown rice and distilled water during germination
Mass ratio be 0.3:1, germination temperature is 30 C, and germinating time is 36h.
The preparation method of sprout brown rice soya sauce the most according to claim 1, it is characterised in that Semen Glycines in step (6), send out
Bud brown rice dough-making powder mixes by weight for 7:10:3.
The preparation method of sprout brown rice soya sauce the most according to claim 1, it is characterised in that hybrid in step (6)
Bent weight account for Semen Glycines, the 3% of sprout brown rice dough-making powder mixture weight.
The preparation method of sprout brown rice soya sauce the most according to claim 1, it is characterised in that beans unstrained spirits in step (7),
Salt, white sugar and sterilized water mixing, each component accounts for the 16% of total weight of the mixture, 22%, 2% and 60% respectively.
The preparation method of sprout brown rice soya sauce the most according to claim 1, it is characterised in that fermentation temperature in step (7)
Degree is 20 DEG C, and fermentation time is 30 days.
8. the sprout brown rice soya sauce being prepared into such as claim 1-7 any one preparation method.
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| CN110140944A (en) * | 2019-06-13 | 2019-08-20 | 齐鲁工业大学 | A kind of more bacterium sauce of coarse cereals bud and preparation method thereof |
Citations (1)
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|---|---|---|---|---|
| CN105053871A (en) * | 2015-07-18 | 2015-11-18 | 辽宁石油化工大学 | Making method of monascus and black bean thick broad-bean sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053871A (en) * | 2015-07-18 | 2015-11-18 | 辽宁石油化工大学 | Making method of monascus and black bean thick broad-bean sauce |
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| 李红玫: "利用发芽糙米酿制营养味噌的技术", 《中国酿造》 * |
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| CN110140944A (en) * | 2019-06-13 | 2019-08-20 | 齐鲁工业大学 | A kind of more bacterium sauce of coarse cereals bud and preparation method thereof |
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