CN106562221A - Corn stigma soybean paste and preparation method thereof - Google Patents
Corn stigma soybean paste and preparation method thereof Download PDFInfo
- Publication number
- CN106562221A CN106562221A CN201611000328.9A CN201611000328A CN106562221A CN 106562221 A CN106562221 A CN 106562221A CN 201611000328 A CN201611000328 A CN 201611000328A CN 106562221 A CN106562221 A CN 106562221A
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- CN
- China
- Prior art keywords
- parts
- stigma maydis
- preparation
- soya sauce
- fermentation
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- 244000068988 Glycine max Species 0.000 title claims abstract description 23
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000008042 Zea mays Species 0.000 title abstract 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title abstract 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 title abstract 7
- 235000005822 corn Nutrition 0.000 title abstract 7
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract 4
- 235000013312 flour Nutrition 0.000 claims abstract 3
- 235000015067 sauces Nutrition 0.000 claims description 15
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims 8
- 230000004151 fermentation Effects 0.000 claims 8
- 210000000582 semen Anatomy 0.000 claims 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 5
- 238000001035 drying Methods 0.000 claims 4
- 239000010977 jade Substances 0.000 claims 4
- 238000003756 stirring Methods 0.000 claims 4
- 240000007594 Oryza sativa Species 0.000 claims 2
- 235000007164 Oryza sativa Nutrition 0.000 claims 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 2
- 229930006000 Sucrose Natural products 0.000 claims 2
- 239000011521 glass Substances 0.000 claims 2
- 239000012535 impurity Substances 0.000 claims 2
- 235000009566 rice Nutrition 0.000 claims 2
- 239000011265 semifinished product Substances 0.000 claims 2
- 241000894006 Bacteria Species 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- 235000011837 pasties Nutrition 0.000 claims 1
- 229910052573 porcelain Inorganic materials 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- 238000009423 ventilation Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract 2
- 206010020772 Hypertension Diseases 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 201000001421 hyperglycemia Diseases 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 241000283898 Ovis Species 0.000 description 10
- 244000025352 Artocarpus heterophyllus Species 0.000 description 6
- 235000008725 Artocarpus heterophyllus Nutrition 0.000 description 6
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 4
- 206010008132 Cerebral thrombosis Diseases 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 2
- 201000001429 Intracranial Thrombosis Diseases 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 208000007536 Thrombosis Diseases 0.000 description 2
- 229930003779 Vitamin B12 Natural products 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000004054 inflammatory process Effects 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 229960003512 nicotinic acid Drugs 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 230000001225 therapeutic effect Effects 0.000 description 2
- 235000019156 vitamin B Nutrition 0.000 description 2
- 239000011720 vitamin B Substances 0.000 description 2
- 235000019163 vitamin B12 Nutrition 0.000 description 2
- 239000011715 vitamin B12 Substances 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- 229940046001 vitamin b complex Drugs 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
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
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the technical field of food, and concretely relates to a corn stigma soybean paste and a preparation method thereof. The corn stigma soybean paste is prepared from the raw materials in parts by weight: 16 to 20 parts of corn stigma, 35 to 38 parts of soybean, 13 to 16 parts of flour, 4 to 6 parts of table salt, 5 to 8 parts of fresh ginger, 11 to 14 parts of pericarpium citri reticulatae, and 8 to 11 parts of white granulated sugar. The preparation method comprises the step of compounding the raw materials according to a certain proportion through a certain process so as to obtain the corn stigma soybean paste. The corn stigma soybean paste provided by the invention has the beneficial effects that not only is the original taste of the soybean paste improved, and meanwhile, various beneficial nutrient elements are added in the soybean paste, but also the corn stigma soybean paste has a certain treatment effect on treating hypertension and hyperglycemia.
Description
Technical field
The present invention relates to food technology field, and in particular to a kind of Stigma Maydis soya sauce and preparation method thereof.
Background technology
Food is the daily conventional consumer goodss of people, and food is formed point and is to build closely bound up with the health of people.We
Diet at ordinary times can usually eat some diatery supplement in addition to some staple foods, also, such as：Non-staple food-sauce that people commonly use.This
The sauce that invention is made from a kind of Carnis caprae seu ovis and jackfruit.Carnis caprae seu ovis rich in proteins, zinc and vitamin B complex, wherein nicotinic acid,
The content of vitamin B2 and Vitamin B12 is especially enriched, and the content of magnesium, potassium and phosphorus is also higher in Carnis caprae seu ovis, and is easy to absorb.Wood
Fructus Ananadis comosi makes inflammation and absorption of edema, regression to improving local blood, body fluid circulatory, to caused by cerebral thrombosiss and other thrombosis
Disease has certain auxiliary therapeutic action.So the Carnis caprae seu ovis jackfruit made through certain process from jackfruit and Carnis caprae seu ovis
Beans are not only nutritious, and with higher health-care effect.
The content of the invention
Food is the daily conventional consumer goodss of people, and food is formed point and is to build closely bound up with the health of people.We
Diet at ordinary times can usually eat some diatery supplement in addition to some staple foods, also, such as：Non-staple food-sauce that people commonly use.This
The sauce that invention is made from a kind of Carnis caprae seu ovis and jackfruit.Carnis caprae seu ovis rich in proteins, zinc and vitamin B complex, wherein nicotinic acid,
The content of vitamin B2 and Vitamin B12 is especially enriched, and the content of magnesium, potassium and phosphorus is also higher in Carnis caprae seu ovis, and is easy to absorb.Wood
Fructus Ananadis comosi makes inflammation and absorption of edema, regression to improving local blood, body fluid circulatory, to caused by cerebral thrombosiss and other thrombosis
Disease has certain auxiliary therapeutic action.So the Carnis caprae seu ovis jackfruit made through certain process from jackfruit and Carnis caprae seu ovis
Beans are not only nutritious, and with higher health-care effect.
Claims (8)
1. a kind of Stigma Maydis soya sauce and preparation method thereof, it is characterised in that the weight fraction of its proportioning raw materials is：Stigma Maydis 16
～20 parts, 35～38 parts of Semen Glyciness, 13～16 parts of flour, 4～6 parts of Sal, 5～8 parts of Rhizoma Zingiberis Recenss, 11～14 parts of Pericarpium Citri Reticulatae, white sugar 8～
11 parts, the raw material by more than can complete a kind of Stigma Maydis soya sauce by certain proportioning and technique.
2. a kind of Stigma Maydis soya sauce as claimed in claim 1 and preparation method thereof, it is characterised in that described Stigma Maydis choosing
With fresh, the tender Stigma Maydis being wrapped in inside Semen Maydiss.
3. a kind of Stigma Maydis soya sauce as claimed in claim 2 and preparation method thereof, it is characterised in that first that Stigma Maydis are certain
Process be fabricated to semi-finished product Stigma Maydis beans.
4. a kind of Stigma Maydis soya sauce as claimed in claim 3 and preparation method thereof, it is characterised in that described semi-finished product are beautiful
The making step of rice palpus beans is as follows：
Step 1, by 16～20 parts of fresh Stigma Maydis with being put in clear water the rinsing that carries out 25～30 minutes, after rinsing terminates,
Dried and gone the removal of impurity；
Step 2, the Stigma Maydis that step 1 is dried are put into into drying baker carries out 60～75 degrees Celsius of drying, and drying time is 50～
55 minutes；
Step 3, the Stigma Maydis after step 2 is dried are put in glass drying oven, and add 8～11 parts of white sugar to be stirred uniformly
Afterwards, good seal is positioned over the ventilation in cool place, is fermented；
Step 4, fermentation starts to open closure on the 3rd day, and needs the needs every 13～15 hours to stir once, waits to ferment
After end, the Stigma Maydis for fermenting are taken out and is put into blender, stir into muddy, and dried, it is standby.
5. a kind of Stigma Maydis soya sauce as claimed in claim 1 and preparation method thereof, it is characterised in that specific as follows：
Step 5：By good quality soybeans, 35～38 parts are gone after the removal of impurity, are put into clear water and are soaked 5～6 hours and swell to Semen Glyciness water suction；
Step 6：The Semen Glyciness of step 5 are put in pot, and add 11～14 parts of Pericarpium Citri Reticulatae and clear water to be cooked to Semen Glyciness and occurred
Pasty state；
Step 7：The Semen Glyciness of step 6 are mixed homogeneously with flour, and one time fermentation, fermentation temperature are carried out in auxiliary 3～5 cm thick of flat board
Mixture after one time fermentation terminates, is put in outdoor and is dried, you can obtain beans by degree control under conditions of 25～30 degrees Celsius
Beautiful jade；
Step 8：By Rhizoma Zingiberis Recenss, 5～8 parts clean up and take out table removal, are subsequently adding 4～6 parts of Sal, and blender is put into together,
Stir into muddy and obtain Rhizoma Zingiberis Recenss mud；
Step 9：The Rhizoma Zingiberis Recenss mud of the Stigma Maydis that step 3 is fermented and the beans beautiful jade of step 6 and step 8 loads together the pottery of sealing
Porcelain is filled carries out ferment in second time, and ferment in second time temperature control is controlled at 37～43 degrees Celsius；After ferment in second time terminates, you can obtain a kind of jade
Rice must soya sauce；
Step 10：A kind of packaging, Stigma Maydis soya sauce that step 9 is obtained loads the glass container through disinfection, and close
Envelope is kept, and is put into warehouse etc. to be vended.
6. a kind of as described in claim 5 Stigma Maydis soya sauce and preparation method thereof, it is characterised in that described step 3
In 30～36 degrees Celsius, fermentation time is 5～7 days for fermentation temperature control.
7. as described in claim 5 a kind of Stigma Maydis soya sauce and preparation method thereof, it is characterised in that added in step 6
The clear water for entering is advisable just to flood Semen Glyciness to less than 1 centimetre.
8. a kind of as described in claim 5 Stigma Maydis soya sauce and preparation method thereof, it is characterised in that described step 7
Middle fermentation time is 8～10 days, needs to stir daily once in first five day during fermentation, is allowed to ferment later, about 4～5 days
The bacterium of buff is grown, outdoor is put into and is dried as beans beautiful jade.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611000328.9A CN106562221A (en) | 2016-11-14 | 2016-11-14 | Corn stigma soybean paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611000328.9A CN106562221A (en) | 2016-11-14 | 2016-11-14 | Corn stigma soybean paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106562221A true CN106562221A (en) | 2017-04-19 |
Family
ID=58542602
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611000328.9A Withdrawn CN106562221A (en) | 2016-11-14 | 2016-11-14 | Corn stigma soybean paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106562221A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461958A (en) * | 2013-08-12 | 2013-12-25 | 镇江高冠食品有限公司 | Making method of balsam pear-containing soybean paste |
| CN105639460A (en) * | 2015-12-31 | 2016-06-08 | 广西大学 | Barrel-steamed fermented soybean paste health food |
| CN106039050A (en) * | 2016-05-26 | 2016-10-26 | 三株福尔制药有限公司 | Composition of probiotic-fermented corn stigma as well as preparation method and application of composition |
-
2016
- 2016-11-14 CN CN201611000328.9A patent/CN106562221A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461958A (en) * | 2013-08-12 | 2013-12-25 | 镇江高冠食品有限公司 | Making method of balsam pear-containing soybean paste |
| CN105639460A (en) * | 2015-12-31 | 2016-06-08 | 广西大学 | Barrel-steamed fermented soybean paste health food |
| CN106039050A (en) * | 2016-05-26 | 2016-10-26 | 三株福尔制药有限公司 | Composition of probiotic-fermented corn stigma as well as preparation method and application of composition |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170419 |