CN106235022A - A kind of preparation method of refrigerant mung bean sauce - Google Patents
A kind of preparation method of refrigerant mung bean sauce Download PDFInfo
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- CN106235022A CN106235022A CN201610604266.6A CN201610604266A CN106235022A CN 106235022 A CN106235022 A CN 106235022A CN 201610604266 A CN201610604266 A CN 201610604266A CN 106235022 A CN106235022 A CN 106235022A
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- phaseoli radiati
- semen phaseoli
- mung bean
- sauce
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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
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to the preparation method of a kind of refrigerant mung bean sauce, with Semen phaseoli radiati as main material, enzyme denaturing soaking flushing heating steaming and decocting noodles served with soy sauce, sesame butter, etc. Koji fermentation Chinese medicine juice proportioning sugaring preparation high temperature sterilization these steps of canned cooling are cleaned including picking of raw material, according to certain production stage order arrangement, strict control technological process of production condition, the manufacturing parameter of each step in monitoring flow process, to obtain high-quality, the nutrition mung bean sauce of high effect, more heat-clearing inflammation relieving after drinking, set aside all worries and allay excitement, more conform to the high request of modern's green health, promote the homeostasis of human body, it it is the functional sauce maintained that drives away summer heat summer.
Description
Technical field
The present invention relates to the preparation method of a kind of refrigerant mung bean sauce, belong to food paste material manufacturing technique method field.
Background technology
Semen phaseoli radiati contains the nutrient substance such as abundant phosphorus, ferrum, Vc, has heat-clearing and toxic substances removing, inducing diuresis to remove edema, the effect such as relieve heat and thirst,
So people are often with fresh Semen phaseoli radiati as primary raw material, add the vegetable protein drink of the allotments such as appropriate white sugar, suspending agent
The beverages such as material, or is fabricated to congee with mung beans, green bean juice directly ate in summer.And in terms of sauce, because the granule of Semen phaseoli radiati own
Less, make the relatively costly of sauce, and taste is jerky, the most accepted by the public, the additionally sauce with Semen Glycines as primary raw material
Occupying the biggest market, so the sauce about Semen phaseoli radiati is not being developed on the market, but Semen phaseoli radiati has heat clearing away solution always
Poison, the function relieved heat and thirst, especially in summer, be highly profitable to human health, how can play the advantage of Semen phaseoli radiati with this,
Performance refrigerant antipyretic effect relieved internal heat of Semen phaseoli radiati of big degree, develops a series of Semen phaseoli radiati sauce.
Summary of the invention
The present invention is just for technical problem present in prior art, it is provided that the preparation method of a kind of refrigerant mung bean sauce,
With Semen phaseoli radiati as main material, including picking of raw material-cleaning-enzyme denaturing-soaking flushing-heating steaming and decocting-noodles served with soy sauce, sesame butter, etc.-yeast production-fermentation-Chinese medicine
Juice proportioning-sugaring-preparation-high temperature sterilization-canned-cool down these steps, according to certain production stage order arrangement, strictly controls
Technological process of production condition processed, the manufacturing parameter of each step in monitoring flow process, to obtain the nutrition Semen phaseoli radiati of high-quality, high effect
Beans, more heat-clearing inflammation relieving after drinking, with all worries set aside allay excitement, more conform to the high request of modern's green health, promote the interior of human body
Environmental balance, is the functional sauce maintained that drives away summer heat summer.
In order to solve above-mentioned technical problem, the technical solution adopted in the present invention is as follows: the preparation of a kind of refrigerant mung bean sauce
Method, with Semen phaseoli radiati as main material, it is characterised in that comprise the following steps operation: picking of raw material-cleaning-enzyme denaturing-soaking flushing-
Heating steaming and decocting-noodles served with soy sauce, sesame butter, etc.-yeast production-fermentation-Chinese medicine juice proportioning-sugaring-preparation-high temperature sterilization-canned-cooling.
(1) picking of raw material: select full, wrinkle-free, without the rotten fresh Semen phaseoli radiati that goes rotten, the granular size holding phase of described Semen phaseoli radiati
Closely；
(2) clean: Semen phaseoli radiati is put in clear water and rinse, the silt on removal raw material surface and dust and microorganism；
(3) enzyme denaturing: boil in the Semen phaseoli radiati addition pure water after cleaning, maintain the temperature at 100 DEG C-110 DEG C, continue boiling time
At least 10 seconds；
(4) soak: being put into by the Semen phaseoli radiati after enzyme denaturing in water and soak, soak time is 10-12 hour；
(5) washing and filtering: use spurt method to rinse the Semen phaseoli radiati grain soaking swelling, wash away the water being attached to swelling Semen phaseoli radiati grain surface
Middle impurity and dirt, described rinse solution is clear water；
(6) heating steaming and decocting: the swelling Semen phaseoli radiati grain obtained after step 5 is added clear water again and enters high temperature steaming, described clear water and Semen phaseoli radiati
The weight ratio of grain is 1:1, and high-temperature control is at 85 DEG C-95 degrees Celsius, and heat time heating time is 25-45 minute；
(7) noodles served with soy sauce, sesame butter, etc.: the Semen phaseoli radiati grain after adding dry flour, with high temperature steaming under room temperature stirs, described flour and Semen phaseoli radiati
The weight ratio of grain is 1:2, stands 10 minutes after having stirred；
(8) yeast production: the Semen phaseoli radiati after stirring and flour are drained feeding deep closet yeast production, and the yeast production time is 36-72 hour, yeast making process
In be always maintained at ventilation state, yeast inoculation consumption is 0.1-0.4%；
(9) fermentation: being sent into by Semen phaseoli radiati grain in vessel, compacting is placed 10-15 minute, adds temperature after the saline of 55 DEG C-65 DEG C
Pressurizing window, will seal after vessel put into fermenting cellar fermentation, the constant temperature of described fermenting cellar is maintained at 45 DEG C-55 DEG C；
(10) Chinese medicine juice proportioning: take Semen Euryales, Herba Hedyotidis Diffusae, Herba Menthae, Flos Chrysanthemi, Radix Glycyrrhizae, Rhizoma Phragmitis, Fructus Lycii and Flos Lonicerae, by institute
After having medical material to clean, mixing adds clear water high-temperature boiling, it is ensured that boiling time is 15 minutes, deepens after thickening to water colour, crosses leaching
Chinese medicine juice is continued to employ, and before described boiling, Chinese medicine material is 1:7 with the quality proportioning of clear water, Semen Euryales, Agkistrodon in described Chinese medicine material
The weight ratio of SHECAO, Herba Menthae, Flos Chrysanthemi, Radix Glycyrrhizae, Rhizoma Phragmitis, Fructus Lycii and Flos Lonicerae is: (0.5-1): 0.3:(1-2): 1:0.5:1:
(2.5-3.5): 2；
(11) sugaring: sucrose or white sugar dissolve post-heating in water and be filtrated to get syrup, or high fructose syrup is the most standby treats
With；Preservative, the citric acid of 0.2% of 0.01% is added in described syrup；
(12) preparation: being mixed with the sugar obtained in Chinese medicine juice and step 11 by the mung bean sauce after fermentation, the content of Chinese medicine juice accounts for always
The 10%-15% of body sauce；
(13) high temperature sterilization: utilize ultra high temperature short time sterilization, carries out high temperature sterilization, described ultra high temperature short time sterilization instrument to mung bean sauce
Temperature be arranged on 120 DEG C～124 DEG C, sterilizing time is not more than 15 minutes；
(14) canned: by stand-by for the sauce tinning after sterilization；
(15) cooling: by mung bean sauce natural cooling, during until temperature is below 40 DEG C, labeling, warehouse-in.
As a modification of the present invention, when described step 4 is soaked, the component of Semen phaseoli radiati and water is than for 1:(3-4.5), step
Clear water in 4 adds sodium D-isoascorbate or ascorbic acid, and the concentration of described sodium D-isoascorbate is at 0.06%-
0.08%, the concentration of described ascorbic acid is 0.05%.
As the another kind of improvement of the present invention, add Pericarpium Citri Reticulatae during the Semen phaseoli radiati heated and boiled of described step 6 and boil in the lump.
As the another kind of improvement of the present invention, the dry flour used in described step 7 is gelatinized flour, and described gelatinized flour is with green
The weight ratio of beans is 1:1.
Another as the present invention is improved, and described step 8 starter-making temperature is continuously maintained in 30 DEG C.
Another as the present invention is improved, and the salt water yield added in described step 9 is (2-with the weight ratio of Semen sojae atricolor raw material
3) during: 1, saline changes injection vessel in batches.
As the further improvement of the present invention, the fermentation mung bean sauce obtained also can add Semen phaseoli radiati fragrant after described step 9
Essence, the content of described Semen phaseoli radiati essence is not more than 0.02%.
As the further improvement of the present invention, the syrup of described step 10 adds Fructus Jujubae, Mel and crystal sugar, described greatly
Fructus Jujubae can directly add after smashing to pieces, and crystal sugar need not dissolve, can be overall stand-by as the auxiliary ingredients of syrup.
As a further improvement on the present invention, adding Semen Maydis powder in the preparation of described step 10, described Semen Maydis powder content is not
More than 0.5%.
As the further improvement of the present invention, the canned employing nature of glass container of described step 14 is canned, described canned
Front glass matter container first processes through steam, and described nature of glass inner surface of container temperature is not less than 20 DEG C.
Beneficial effects of the present invention:
(1) Semen phaseoli radiati contains the nutrient substance such as abundant phosphorus, ferrum, Vc, has heat-clearing and toxic substances removing, inducing diuresis to remove edema, the effect such as relieve heat and thirst, with
Fresh Semen phaseoli radiati is the sauce of primary raw material, has both remained various trace element and the nutrient substance of Semen phaseoli radiati itself, is also human body meals
Food with the addition of coarse grain, reasonably accomplishes diet balance.
(2) Semen phaseoli radiati being made mung bean sauce, eating than Semen phaseoli radiati entirety more easily digests, and promotes the single intake of the mankind,
Sauce integral color is blackish green honest, more tempting, adds appetite.
(3) Semen phaseoli radiati is made refrigerant mung bean sauce canned, easily facilitates and carry, can drink anywhere or anytime, edible more
Convenient and swift, it is possible to eat several times, it is simple to storage, the holding time is longer.
(4) ad hoc enzyme denaturing step in Semen phaseoli radiati processing procedure, destroys the various enzyme tissues in Semen phaseoli radiati, it is simple to leaching under hot environment
Bubble absorbs, and improves the work efficiency absorbed, and shortens soak time, reduces the production time that refrigerant mung bean sauce is overall, cost-effective,
More economization.
(5) sodium D-isoascorbate and ascorbic acid all have the strongest antioxygenic property, can play food the most anti-
The rotten fresh-keeping function helping color, thus in Semen phaseoli radiati immersion process, add sodium D-isoascorbate or ascorbic acid to clear water, can
Semen phaseoli radiati plays preservation, and the Semen phaseoli radiati color and luster after immersion is the brightest bright-coloured, fresher.It is also possible to prevent food simultaneously
The formation of middle nitrosamine, the safest.
(6) purpose of Semen phaseoli radiati steaming and decocting is primarily to can obtain the most well-done the most not by well-done Semen phaseoli radiati grain, by high temperature
Temperature controls at 85 DEG C-95 DEG C, and heat time heating time is in 25-45 minute, it is possible to preferably make Semen Sojae Preparatum the most well-done, and Semen phaseoli radiati itself is also
It is not easy well-done, without well-done, if there is grit centre, easily has mycelia to breed in follow-up yeast making process, impact
The quality of bean sauce, thus the time of control and temperature, can obtain the most complete well-done beans.
(7) compacting in sweat is placed, and is desirable to can inoculate uniformly, makes aspergillus oryzae be obtained in that suitable in yeast production
Suitable air, temperature and humidity, bed of material thickness is uniform, so can shorten wet difference, just what management, and the granule of Semen phaseoli radiati own is less,
Branch is the most uniform.
(8) in Semen phaseoli radiati solution, add Pericarpium Citri Reticulatae heated and boiled together, the taste of Semen phaseoli radiati can be promoted, improve the taste of Semen phaseoli radiati, remove
Outside Semen phaseoli radiati delicate fragrance, being also rich in the light fragrance of Pericarpium Citri Reticulatae, on the other hand, Pericarpium Citri Reticulatae is possible to prevent green bean juice color blackening, improves sauce
The brightness of juice, outward appearance is more attractive in appearance.
(9) in order to improve the taste of sauce further, it is to avoid precipitation is entangled with in bulk, it is possible to appropriate interpolation in pure green bean juice
Semen phaseoli radiati essence, both can improve the fragrance of Semen phaseoli radiati sauce, it is also possible to seem that from color and luster Semen phaseoli radiati sauce and sauce juice are more clarified, but
Being to ensure that the health of sauce and pure property, the content of described Semen phaseoli radiati essence is not more than 0.02%.
(10) for coordinating the characteristic of Semen phaseoli radiati itself, green bean juice beverage summer-heat removing, the function of refreshment are improved further,
Carry and add the Chinese herbal medicine that a few taste drug effects are identical, mutually coordinated, Semen Euryales: there is tonifying spleen and stopping diarrhea, the function of damp eliminating leukorrhagia stopping；Herba Hedyotidis Diffusae
Grass: there is heat reliving and toxin-eliminating and disappear bitterly, the function that dampness removing is treating stranguria；Herba Menthae: can eliminating evil poison, except consumptive disease, solve sleepiness, the merit of refreshment
Energy；Flos Chrysanthemi: include chrysanthemum glycoside, aminoacid, flavonoid and multivitamin and trace element, has nourishing the liver to improve visual acuity, clears away heart-fire, mends
Kidney, invigorating the spleen and regulating the stomach, wet one's whistle, promote the production of body fluid and adjust effect of blood fat；Radix Glycyrrhizae: cure mainly heat-clearing and toxic substances removing, expelling phlegm for arresting cough；Rhizoma Phragmitis: for heat
Sick excessive thirst, cough due to lung-heat, the puckery pain of pyretic stranguria；Fructus Lycii: scalable body's immunity, can effectively suppress cell mutation, have and delay
Aging, regulation blood fat and the effect of blood glucose；Flos Lonicerae: can dispelling wind-heat, be also good at removing summer-heat blood poison, be the good of heat-clearing and toxic substances removing
Medicine；The most a few taste medical materials make Chinese herbal juice according to certain proportioning, and to heat-clearing inflammation relieving, cough-relieving profit throat has good effect.
(11) for increasing sweet taste, block the astringent taste of Semen phaseoli radiati, when making Semen phaseoli radiati sauce, certain sugar can be added, protecting
In the case of demonstrate,proving certain sugariness, it is possible to add Fructus Jujubae, Mel and crystal sugar more, the taste of abundant Semen phaseoli radiati sauce, the richer level of taste.
(12) less due to Semen phaseoli radiati granule, mung bean sauce negligible amounts out, thus after having configured, in order to improve sauce
Density, it is also possible to add a small amount of Semen Maydis powder, increase the overall viscosity of sauce, improve the mouthfeel of sauce.
(13) canned mung bean sauce being easy to carry, edible enhanced convenience is quick, solves tradition Semen phaseoli radiati of cooking and is difficult to
The problem carried, also substantially prolongs pot-life, more environmental protection, more safety and Health.
Detailed description of the invention
Below with reference to embodiment, the present invention is described in detail.
Embodiment 1
The preparation method of a kind of refrigerant mung bean sauce, first has to select full, wrinkle-free, the mildew and rot rotten fresh Semen phaseoli radiati of nothing, Semen phaseoli radiati
Granular size keeps close, just can be easy to uniform yeast production and the fermentation in later stage, Semen phaseoli radiati to go out beans amount higher, then Semen phaseoli radiati is put into
Clear water rinses, the silt on removal raw material surface and dust and microorganism；Semen phaseoli radiati addition pure water after cleaning boils, protects
Hold temperature at 100 DEG C-110 DEG C, continue boiling time at least 10 seconds, ad hoc enzyme denaturing step, it is possible to destroy in high temperature environments
Various enzyme tissues in Semen phaseoli radiati, it is simple to soak and absorb, improve the work efficiency absorbed, and shorten soak time, reduce refrigerant Semen phaseoli radiati
The production time that beans is overall, cost-effective, more economization；
Being put into by Semen phaseoli radiati after enzyme denaturing in water and soak, soak time is 10-12 hour, allows Semen phaseoli radiati fully absorb moisture, expands；Will
The Semen phaseoli radiati grain soaking swelling uses spurt method to rinse, and washes away impurities in water and the dirt being attached to swelling Semen phaseoli radiati grain surface, herein
Rinse solution use clear water；
Then, the swelling Semen phaseoli radiati grain obtained after above-mentioned steps is added clear water again and enter high temperature steaming, described clear water and Semen phaseoli radiati grain
Weight ratio is 1:1, after heating steaming and decocting, it is possible to preferably making Semen Sojae Preparatum the most well-done, Semen phaseoli radiati itself is not easy to well-done, if do not had
Have well-done, if there is grit centre, easily have mycelia to breed in follow-up yeast making process, affect the quality of bean sauce, thus control
Time processed and temperature, can obtain the most complete well-done beans.
Then, in the most well-done Semen phaseoli radiati grain, the Semen phaseoli radiati grain after dry flour, with high temperature steaming is added at normal temperatures abundant
Stirring, when the weight ratio of flour and Semen phaseoli radiati grain is 1:2, flour more can fully cover Semen phaseoli radiati grain top layer, after having stirred
Stand 10 minutes；
Semen phaseoli radiati after stirring and flour are drained feeding deep closet yeast production, and the yeast production time is 36-72 hour, protects in yeast making process always
Holding ventilation state, yeast inoculation consumption is 0.1-0.4%；Sending in vessel by Semen phaseoli radiati lobe song subsequently, compacting is placed 10-15 minute, adds
Temperature pressurizing window after the saline of 55 DEG C-65 DEG C, the vessel after sealing put into fermenting cellar fermentation, the temperature of described fermenting cellar
It is continuously maintained in 45 DEG C-55 DEG C；
Take Semen Euryales, Herba Hedyotidis Diffusae, Herba Menthae, Flos Chrysanthemi, Radix Glycyrrhizae, Rhizoma Phragmitis, Fructus Lycii and Flos Lonicerae, mix after all medical materials are cleaned
Add clear water high-temperature boiling, it is ensured that boiling time is 15 minutes, deepens to water colour after thickening, cross leaching Chinese medicine juice and continue to employ, described
Before boiling, Chinese medicine material is 1:7 with the quality proportioning of clear water, Semen Euryales, Herba Hedyotidis Diffusae, Herba Menthae, Flos Chrysanthemi in described Chinese medicine material
The weight ratio of flower, Radix Glycyrrhizae, Rhizoma Phragmitis, Fructus Lycii and Flos Lonicerae is: (0.5-1): 0.3:(1-2): 1:0.5:1:(2.5-3.5): 2；
Sucrose or white sugar are dissolved in water post-heating and is filtrated to get syrup, or high fructose syrup is direct standby stand-by；Described
Preservative, the citric acid of 0.2% of 0.01% is added in syrup；
After mung bean sauce, Chinese medicine juice and syrup are ready for, the mung bean sauce after fermentation is sufficiently mixed with Chinese medicine juice and sugar, in
The content of medicine juice accounts for the 10%-15% of overall sauce；
Finally, utilizing ultra high temperature short time sterilization, mung bean sauce carries out high temperature sterilization, the temperature of described ultra high temperature short time sterilization instrument sets
Putting at 120 DEG C～124 DEG C, sterilizing time is not more than 15 minutes；By stand-by for direct for sauce tinning after having sterilized, wait mung bean sauce certainly
So cooling, during until temperature is below 40 DEG C, labeling, warehouse-in, manufacturing process can be completed, can list marketing.
Embodiment 2
The present embodiment is with the difference of embodiment 1: when step 4 is soaked, and the component of Semen phaseoli radiati and water is than for 1:(3-4.5),
This ratio concentration in ensuing green bean juice takes liquid step is the most suitable；Clear water in step 4 adds D-araboascorbic acid
Sodium or ascorbic acid, sodium D-isoascorbate and ascorbic acid all have the strongest antioxygenic property, can play food very well
Anti-corrosive fresh-keeping help the function of color, thus in Semen phaseoli radiati immersion process, add sodium D-isoascorbate or Vitamin C to clear water
Acid, can play preservation to Semen phaseoli radiati, and the Semen phaseoli radiati color and luster after immersion is the brightest bright-coloured, fresher.Can also prevent simultaneously
The only formation of nitrosamine in food, the safest, the concentration of described sodium D-isoascorbate is at 0.06%-0.08%, described anti-
The concentration of bad hematic acid is 0.05%.
Can also somewhat be added into Pericarpium Citri Reticulatae heated and boiled together in Semen phaseoli radiati solution, effect of Pericarpium Citri Reticulatae is also a lot, not only may be used
To promote the taste of green bean juice, improve the taste of green bean juice, in addition to Semen phaseoli radiati delicate fragrance, the light fragrance of increase Pericarpium Citri Reticulatae, on the other hand,
Pericarpium Citri Reticulatae is possible to prevent green bean juice color blackening, improves the brightness of beverage juice, and outward appearance is more attractive in appearance, is particularly suitable for green bean juice and sends out
The raw use precipitating this type beverage.
In order to improve the taste of beverage further, it is to avoid precipitation is entangled with in bulk, it is possible to add green in right amount in pure green bean juice
Bean essence, both can improve the fragrance of green bean juice, it is also possible to seem that from color and luster beverage is more clarified, however, to ensure that beverage
Health and purely property, the content of described Semen phaseoli radiati essence is not more than 0.02%.
Embodiment 3
The present embodiment is with the difference of embodiment 1 and embodiment 2: the dry flour used in noodles served with soy sauce, sesame butter, etc. step is ripe
Powder, because standard flour is in how wet and season of high temperature, tends to go bad, and rotten flour, in decomposition, can produce one not
Good abnormal smells from the patient, after carbohydrate fermentation, will often have acidity so that it is follow the string and viscosity, it also occur that insect pest time serious, affect bean
The quality of lobe beans；The intensity of the moist high temperature season of gelatinized flour reply is some larger, has laid good basis for later stage Koji fermentation,
Described gelatinized flour is advisable so that Semen phaseoli radiati grain can be completely covered, and gelatinized flour is 1:1 with the weight ratio of Semen phaseoli radiati grain.
Starter-making temperature be continuously maintained in 30 DEG C and add saline have strict ratio, the salt water yield of interpolation and Semen phaseoli radiati
The weight ratio of raw material is (2-3): 1, preferably 2:1, it is possible to being further ensured that the fermented quality of mung bean sauce, mung bean sauce quality is more
High.
Embodiment 4
The present embodiment is with the difference of embodiment 1, embodiment 2 and embodiment 3: for increasing sweet taste, block the puckery of Semen phaseoli radiati
Taste, also needs to convert sugaring when configuring mung bean sauce, in the case of ensureing certain sugariness, it is possible to add Fructus Jujubae, Mel and ice more
Sugar, the taste of abundant Semen phaseoli radiati sauce, the richer level of taste.
After sauce has been prepared, in order to improve density and the thickness sense of sauce, it is also possible to add a small amount of Semen Maydis powder, increase
The overall viscosity of sauce, improves the mouthfeel of sauce.
Embodiment 5
The present embodiment is with the difference of embodiment 1, embodiment 2, embodiment 3 and embodiment 4: last nutrition Semen phaseoli radiati sauce
Canned nature of glass container can be used canned, canned good sauce is easy to carry, and edible enhanced convenience is quick, solves biography
System is cooked the most portative problem of Semen phaseoli radiati, also substantially prolongs pot-life, more environmental protection, more safety and Health.
It addition, because nature of glass container jar itself is easily infected with germs, and the thermostability of nature of glass container jar is the highest,
Once high temperature food unexpected moment is poured into, and easily causes rupturing and blowing of glass, easily jeopardizes the life security of operator, thus
Described canned before, on the one hand nature of glass container can first process through steam, nature of glass container is played disinfective action, on the other hand
Can also preheat nature of glass container, prevent moment from running into bursting of high temperature, described nature of glass inner surface of container temperature is not
Less than 20 DEG C.
Should be noted that, the explanation of above-mentioned implementation example the application of unrestricted creation, only the illustrative present invention
Principle and effect, not for limiting the scope of the invention.The scope of the present invention, should be such as claims
Described in.
Claims (10)
1. a preparation method for refrigerant mung bean sauce, with Semen phaseoli radiati as main material, it is characterised in that comprise the following steps operation:
(1) picking of raw material: select full, wrinkle-free, without the rotten fresh Semen phaseoli radiati that goes rotten, the granular size holding phase of described Semen phaseoli radiati
Closely；
(2) clean: Semen phaseoli radiati is put in clear water and rinse, the silt on removal raw material surface and dust and microorganism；
(3) enzyme denaturing: boil in the Semen phaseoli radiati addition pure water after cleaning, maintain the temperature at 100 DEG C-110 DEG C, continue boiling time
At least 10 seconds；
(4) soak: being put into by the Semen phaseoli radiati after enzyme denaturing in water and soak, soak time is 10-12 hour；
(5) washing and filtering: use spurt method to rinse the Semen phaseoli radiati grain soaking swelling, wash away the water being attached to swelling Semen phaseoli radiati grain surface
Middle impurity and dirt, described rinse solution is clear water；
(6) heating steaming and decocting: the swelling Semen phaseoli radiati grain obtained after step 5 is added clear water again and enters high temperature steaming, described clear water and Semen phaseoli radiati
The weight ratio of grain is 1:1, and high-temperature control is at 85 DEG C-95 degrees Celsius, and heat time heating time is 25-45 minute；
(7) noodles served with soy sauce, sesame butter, etc.: the Semen phaseoli radiati grain after adding dry flour, with high temperature steaming under room temperature stirs, described flour and Semen phaseoli radiati
The weight ratio of grain is 1:2, stands 10 minutes after having stirred；
(8) yeast production: the Semen phaseoli radiati after stirring and flour are drained feeding deep closet yeast production, and the yeast production time is 36-72 hour, yeast making process
In be always maintained at ventilation state, yeast inoculation consumption is 0.1-0.4%；
(9) fermentation: being sent into by Semen phaseoli radiati grain in vessel, compacting is placed 10-15 minute, adds temperature after the saline of 55 DEG C-65 DEG C
Pressurizing window, will seal after vessel put into fermenting cellar fermentation, the constant temperature of described fermenting cellar is maintained at 45 DEG C-55 DEG C；
(10) Chinese medicine juice proportioning: take Semen Euryales, Herba Hedyotidis Diffusae, Herba Menthae, Flos Chrysanthemi, Radix Glycyrrhizae, Rhizoma Phragmitis, Fructus Lycii and Flos Lonicerae, by institute
After having medical material to clean, mixing adds clear water high-temperature boiling, it is ensured that boiling time is 15 minutes, deepens after thickening to water colour, crosses leaching
Chinese medicine juice is continued to employ, and before described boiling, Chinese medicine material is 1:7 with the quality proportioning of clear water, Semen Euryales, Agkistrodon in described Chinese medicine material
The weight ratio of SHECAO, Herba Menthae, Flos Chrysanthemi, Radix Glycyrrhizae, Rhizoma Phragmitis, Fructus Lycii and Flos Lonicerae is: (0.5-1): 0.3:(1-2): 1:0.5:1:
(2.5-3.5): 2；
(11) sugaring: sucrose or white sugar dissolve post-heating in water and be filtrated to get syrup, or high fructose syrup is the most standby treats
With；Preservative, the citric acid of 0.2% of 0.01% is added in described syrup；
(12) preparation: being mixed with the sugar obtained in Chinese medicine juice and step 11 by the mung bean sauce after fermentation, the content of Chinese medicine juice accounts for always
The 10%-15% of body sauce；
(13) high temperature sterilization: utilize ultra high temperature short time sterilization, carries out high temperature sterilization, described ultra high temperature short time sterilization instrument to mung bean sauce
Temperature be arranged on 120 DEG C～124 DEG C, sterilizing time is not more than 15 minutes；
(14) canned: by stand-by for the sauce tinning after sterilization；
(15) cooling: by mung bean sauce natural cooling, during until temperature is below 40 DEG C, labeling, warehouse-in.
The preparation method of a kind of refrigerant mung bean sauce the most as claimed in claim 1, it is characterised in that: when described step 4 is soaked, green
The component of bean and water ratio is for 1:(3-4.5), the clear water in described step 4 adds sodium D-isoascorbate or ascorbic acid, institute
Stating the concentration of sodium D-isoascorbate at 0.06%-0.08%, the concentration of described ascorbic acid is 0.05%.
The preparation method of a kind of refrigerant mung bean sauce the most as claimed in claim 1, it is characterised in that: the Semen phaseoli radiati of described step 6 adds
Add Pericarpium Citri Reticulatae when heat is boiled to boil in the lump.
The preparation method of a kind of refrigerant mung bean sauce the most as claimed in claim 2 or claim 3, it is characterised in that: described step 7 uses
Dry flour be gelatinized flour, the weight ratio of described gelatinized flour and Semen phaseoli radiati grain is 1:1.
The preparation method of a kind of refrigerant mung bean sauce the most as claimed in claim 4, it is characterised in that: described step 8 starter-making temperature
It is continuously maintained in 30 DEG C.
The preparation method of a kind of refrigerant mung bean sauce the most as claimed in claim 5, it is characterised in that: described step 9 is added
The salt water yield is (2-3) with the weight ratio of Semen sojae atricolor raw material: 1, and saline changes in injection vessel in batches.
7. the preparation method of a kind of refrigerant mung bean sauce as described in claim 5 or 6, it is characterised in that: obtain after described step 9
Fermentation mung bean sauce in also can add Semen phaseoli radiati essence, the content of described Semen phaseoli radiati essence is not more than 0.02%.
The preparation method of a kind of refrigerant mung bean sauce the most as claimed in claim 7, it is characterised in that: in the syrup of described step 10
Adding Fructus Jujubae, Mel and crystal sugar, described Fructus Jujubae can directly add after smashing to pieces, and crystal sugar need not dissolve, can overall auxiliary as syrup
Help dispensing stand-by.
The preparation method of a kind of refrigerant mung bean sauce the most as claimed in claim 8, it is characterised in that: in the preparation of described step 10
Adding Semen Maydis powder, described Semen Maydis powder content is not more than 0.5%.
The preparation method of a kind of refrigerant mung bean sauce the most as claimed in claim 8 or 9, it is characterised in that: described step 14
Canned employing nature of glass container is canned, and described canned front glass matter container first processes through steam, described nature of glass inner surface of container
Temperature is not less than 20 DEG C.
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