CN106722209A - A kind of brewage process of functional form quinoa miso - Google Patents
A kind of brewage process of functional form quinoa miso Download PDFInfo
- Publication number
- CN106722209A CN106722209A CN201710062025.8A CN201710062025A CN106722209A CN 106722209 A CN106722209 A CN 106722209A CN 201710062025 A CN201710062025 A CN 201710062025A CN 106722209 A CN106722209 A CN 106722209A
- Authority
- CN
- China
- Prior art keywords
- quinoa
- miso
- fermentation
- song
- functional form
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000006162 Chenopodium quinoa Species 0.000 title claims abstract description 88
- 244000294411 Mirabilis expansa Species 0.000 title claims abstract description 36
- 235000015429 Mirabilis expansa Nutrition 0.000 title claims abstract description 36
- 235000013536 miso Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 28
- 230000004151 fermentation Effects 0.000 claims abstract description 28
- 244000068988 Glycine max Species 0.000 claims abstract description 24
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 235000013339 cereals Nutrition 0.000 claims description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 238000010521 absorption reaction Methods 0.000 claims description 6
- 238000005516 engineering process Methods 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 4
- 241000235342 Saccharomycetes Species 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 240000006439 Aspergillus oryzae Species 0.000 claims description 3
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 229910052799 carbon Inorganic materials 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000005336 cracking Methods 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 230000008961 swelling Effects 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 239000002054 inoculum Substances 0.000 claims 3
- 244000300310 Chenopodium rubrum Species 0.000 claims 1
- 235000009332 Chenopodium rubrum Nutrition 0.000 claims 1
- 238000000227 grinding Methods 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 230000002906 microbiologic effect Effects 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 240000006122 Chenopodium album Species 0.000 description 2
- 235000009344 Chenopodium album Nutrition 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000010348 incorporation Methods 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 241000219317 Amaranthaceae Species 0.000 description 1
- 241000554155 Andes Species 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000219312 Chenopodium Species 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 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 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000001154 acute effect Effects 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
- 235000008452 baby food Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 241001233957 eudicotyledons Species 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- -1 flavonoids polyphenols Chemical class 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 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
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 210000000822 natural killer cell Anatomy 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000002381 plasma Anatomy 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 239000010493 quinoa oil Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- Beans For Foods Or Fodder (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention provides a kind of brewage process of functional form quinoa miso, functional form quinoa miso of the present invention makes raw material includes quinoa, northeast Non-transgenic soybean, edible salt, and its brewage process is comprised the following steps：Quinoa pretreatment, quinoa processed song, Soybean Pretreatment, mixed fermentation, grind it is filling, sterilizing, that is, obtain the product；The no added preservative of the present invention, color, to rufous, with gloss, there is unique, strong fragrance for yellow, taste is salty fresh agreeable to the taste, not only it is perfectly combined the nutrition of soybean and quinoa, improves the nutrition of miso, also complies with consumer to miso health, the requirement of nutrition, increased the kind of miso product, the market competitiveness is improved, and physical and chemical index and microbiological indicator meet national standard, edible safety.
Description
Technical field
The present invention relates to field of food, more particularly, to field of seasoning, the yeast-making technology using quinoa as raw material is refered in particular to
And the optimal brewage process of quinoa miso.
Background technology
Quinoa, Amaranthaceae Chenopodium, the false cereal of dicotyledon.Originate in South America Andes area, be it is a kind of not
The time immemorial " gold grain " being fully utilized.Protein includes albumin and globulin, average protein content in quinoa seed
It is 12% ~ 23%, it is suitable with wheat far above barley, paddy rice and corn；Rational essential amino acid composition, particularly high content
Lysine, the amino acid that quinoa protein is provided is significantly larger than the adult nutrient protein content of WHO recommendations, and amino acid ratio
Example is similar with the casein in milk；Lipid content, up to 5.0% ~ 7.2%, is good rich in linoleic acid plus linolenic acid in quinoa
Oil crops；Quinoa contains more calcium, magnesium, iron, copper, zinc than other cereal, and the content of especially iron is higher, the quinoa institute of 100g
The mineral matter for containing can meet infant and adult daily to the demand of mineral element；In addition, being also rich in vitamin and polyphenol, it is
Good polyphenoils source；US National Aeronautics and Space Administration（NASA）Assessment quinoa is the food for being rich in nutritive peculiarity.Quinoa
Also good bioactivity, has research to show, quinoa slurry is added in baby food, can improve the insulin life in blood plasma
Factor I long；And quinoa fructose and glucose content are low, hypoglycemic index is 35（Rice 90, oat 42）, it is diabetic's carbon water
The first-selected cereal crops of compound intake.It has been reported that, quinoa seed cell wall polysaccharide is to the Acute gastric injury that is caused by ethanol
With protective effect, composition is also played in the preventing and treating of chronic disease the effects such as flavonoids polyphenols, saponin(e in quinoa
Important effect.
Miso is Japanese popular typical flavouring, and important role is play on Japanese dining table, actual in
State is referred to as salty sauce.It is mainly by soybean and rice after boiling koji-making and adds salt to ferment to form.Miso is nutritious, containing rich
Rich protein, the amino acid of needed by human body, vitamin and mineral matter, by fermentation can increase mineral matter it is soluble up to 2 ~
3 times, utilization rate can increase by 30% ~ 50%.The sugarings of South Korea CJ first are studied by animal experiment and shown, salty sauce（Miso）It is improved and exempts from
The function of epidemic disease power, especially resists the active stronger of the immunocyte " NK cells " that eliminates virus infected cell or cancer cell.Cross
Honest light in side etc. finds that the fermentation time of miso is more long, and the inhibition to stomach cancer is stronger by animal experiment, and high content of salt
Miso will not also cause elevation of the blood pressure.
The raw material for brewageing miso at present is single, and single varieties, consumer's range of choice is narrow；Simultaneously quinoa as it is a kind of just
Popular super food, it is edible usually as staple food and salad, do not occur the relevant report that miso is made using quinoa also, because
This present invention is not only perfectly combined the nutrition of soybean and quinoa, improves the nutrition of miso, also complies with consumer strong to miso
Health, the requirement of nutrition, increased the kind of miso product, improve the market competitiveness.
The content of the invention
In order to increased the kind of miso product, the market competitiveness is improved, the present invention proposes a kind of functional form quinoa miso
Brewage process solve the problems, such as to make the brewing technique of miso with quinoa as raw material.
A kind of brewage process of functional form quinoa miso is：Quinoa is pre-processed first：Selection full grains, the lamb's-quarters of high-quality
Wheat, is washed for several times with clear water, removes the impurity such as dust of attachment in quinoa.Quinoa after cleaning is dipped into warm water, makes quinoa
From top layer to center uniform pickup moisture, its water absorption rate is set to reach 25% ~ 30%；Then quinoa is transferred to boiling in steamer, make
Starch gelatinization in quinoa, combines loose between quinoa, digestion time is 20 ~ 30min, the quinoa water absorption rate after boiling for 35 ~
40%；Then cooling, makes quinoa temperature drop to 32 ~ 35 DEG C, at this temperature suitable koji-making.Then quinoa processed is bent：Access 1 ×
104The aspergillus oryzae koji of CFU/g, in constant temperature and humidity incubator culture, cultivation temperature is 30 DEG C, cultivates 48h, according to bent temperature and shape
State is carried out turning over song, and keeps moistening, and song is gone out after maturation；Quinoa is flexible into song holding, slightly slides, and mycelia is uniform, there is bent fragrance, lamb's-quarters
The distinctive taste of wheat, moisture is 30% or so, and amylase activity is stronger.Then to Soybean Pretreatment：Selection particle is uniformly full,
Unabroken northeast Non-transgenic soybean, with clear water rinse for several times, and with warm water soak, make soybean fully absorb water with it is swelling；So
Rear peeling, remaining kind skin is washed off with clear water, is transferred to steamer and is cooked, and is reached its hardness and is used finger on platform balance steaming beans pressure
Broken, weight reaches 400 ~ 600g；Steaming beans is quickly cooled down, prevent overlong time from easily colouring；Make cracking soybeans using bruisher,
Degree of crushing reaches the granularity of 3mm ~ 6mm.Mixed fermentation：1 × 10 will be contained6CFU/g saccharomycete and 1 × 104CFU/g lactic acid bacterias
Kind water, salt, quinoa song be sufficiently mixed with soybean, incorporation time should not be long.The ratio of quinoa and soybean is 2:1, i.e., it is bent
Step is combined into 20 steps.It is fitted into fermenter after mixing, as far as possible discharges the air in space, whole yeasting is in anaerobic shape
State, in fermentation process, early stage keep fermentation temperature be 28 DEG C ~ 32 DEG C, ferment middle temperature be 33 DEG C ~ 35 DEG C, fermentation the later stage be
28℃~30℃；To be carried out turning over bucket according to yeastiness during the fermentation, make miso uniform component；Fermentation time is 4 ~ 5
Month.After the completion of fermentation, quinoa miso is deployed into certain density solution, is ground by colloid mill, and cross 40 eye mesh screens；According to
It is required that packing, and sterilized.
Functional form quinoa miso of the invention contains rich in the nutriments such as amino acid, mineral matter, after testing amino-acid nitrogen
It is 0.78g/100g to measure, and meets the standard requirement of GB/T 24399-2009 soya sauces；And there is Dietotherapy health, be
Integrate the new miso of nutrition, health care.
Fig. 1 shows brewage process figure of the invention.
Specific embodiment
A most preferred embodiment of the invention, pre-processes to quinoa first：Selection full grains, the quinoa of high-quality, with clear
Water washing for several times, removes the impurity such as dust of attachment in quinoa.Quinoa after cleaning is dipped into warm water, make quinoa from top layer to
Center uniform pickup moisture, makes its water absorption rate reach 25% ~ 30%；Then quinoa is made to be transferred to boiling in steamer, in making quinoa
Starch gelatinization, combines loosely between quinoa, and digestion time is 20 ~ 30min, and the quinoa water absorption rate after boiling is 35 ~ 40%；Then
Cooling, makes quinoa temperature drop to 32 ~ 35 DEG C, at this temperature suitable koji-making.Then quinoa processed is bent：Access 1 × 104The rice of CFU/g
Aspergillus koji, in constant temperature and humidity incubator culture, cultivation temperature is 30 DEG C, cultivates 48h, carries out turning over song according to bent temperature and state,
And moistening is kept, go out song after maturation；Quinoa is flexible into song holding, slightly slides, and mycelia is uniform, there is bent fragrance, the distinctive taste of quinoa
Road, moisture is 30% or so, and amylase activity is stronger.Then to Soybean Pretreatment：Selection particle is uniformly full, unabroken east
North African genetically engineered soybean, with clear water rinse for several times, and with warm water soak, make soybean fully absorb water with it is swelling；Then peel, with clear
Remaining kind skin is water-washed away, steamer is transferred to and is cooked, reached its hardness and use finger on platform balance steaming bean crushing, weight reaches
400~600g；Steaming beans is quickly cooled down, prevent overlong time from easily colouring；Cracking soybeans, degree of crushing are reached using bruisher
To the granularity of 3mm ~ 6mm.Mixed fermentation：1 × 10 will be contained6CFU/g saccharomycete and 1 × 104The kind water of CFU/g lactic acid bacterias, food
Salt, quinoa song are sufficiently mixed with soybean, and incorporation time is unsuitable long.The ratio of quinoa and soybean is 2:1, i.e., bent step is combined into 20
Step.It is fitted into fermenter after mixing, as far as possible discharges the air in space, whole yeasting is in anaerobic state, fermentation
During, it is 28 DEG C ~ 32 DEG C that early stage keeps fermentation temperature, and ferment middle temperature is 33 DEG C ~ 35 DEG C, and the fermentation later stage is 28 DEG C ~ 30
℃；To be carried out turning over bucket according to yeastiness during the fermentation, make miso uniform component；Fermentation time is 4 ~ 5 months.Ferment
Cheng Hou, certain density solution is deployed into by quinoa miso, is ground by colloid mill, and crosses 40 eye mesh screens；Dispense as requested,
And sterilized.
Claims (13)
1. a kind of brewage process of functional form quinoa miso, it is characterised in that brewage step including following：Quinoa pretreatment, system
Quinoa song, Soybean Pretreatment, mixed fermentation, grind it is filling, sterilizing, that is, obtain the product.
2. the brewage process of functional form quinoa miso according to claim 1, it is characterised in that described quinoa pretreatment
Technique includes：Selection full grains, the quinoa of high-quality, are washed for several times with clear water, remove the impurity such as dust of attachment in quinoa；Clearly
Quinoa after washing is dipped into warm water, makes quinoa from top layer to center uniform pickup moisture, its water absorption rate is reached 25% ~ 30%；
Then quinoa is transferred to boiling in steamer, make the starch gelatinization in quinoa, combine loose between quinoa, digestion time is 20 ~
30min, the quinoa water absorption rate after boiling is 35 ~ 40%；Then cooling, makes quinoa temperature drop to 32 ~ 35 DEG C, at this temperature suitably
Koji-making.
3. quinoa pretreating process according to claim 2, it is characterised in that described quinoa includes white quinoa, red goosefoot
The all of quinoa kind of the in the markets such as wheat, black quinoa.
4. the brewage process of functional form quinoa miso according to claim 1, it is characterised in that described quinoa processed song work
Skill includes：Aspergillus oryzae koji is accessed, in constant temperature and humidity incubator culture, cultivation temperature is 30 DEG C, certain hour is cultivated, according to song
Temperature and state are carried out turning over song, and keep moistening, and song is gone out after maturation.
5. quinoa processed song technique according to claim 4, it is characterised in that described aspergillus oryzae inoculum concentration is 1 ×
104CFU/g。
6. quinoa processed song technique according to claim 4, it is characterised in that the described quinoa koji fermentation time is 48h.
7. the brewage process of functional form quinoa miso according to claim 1, it is characterised in that described Soybean Pretreatment
Technique includes：Selection particle is uniformly full, unabroken northeast Non-transgenic soybean, is rinsed for several times with clear water, and soaked with warm water
Bubble, makes mostly fully to absorb water and swelling；Then peel, remaining kind skin is washed off with clear water, be transferred to steamer and cook, reach its hardness
To with finger on platform balance steaming bean crushing, weight reaches 400 ~ 600g；Steaming beans is quickly cooled down, prevent overlong time easy
Color；Cracking soybeans, degree of crushing are made to reach the granularity of 3mm ~ 6mm using bruisher.
8. the brewage process of functional form quinoa miso according to claim 1, it is characterised in that described mixed fermentation work
Skill includes：Kind water containing saccharomycete and lactic acid bacteria, salt, quinoa song are sufficiently mixed with soybean；Load fermenter after mixing
In carry out the fermentation of certain hour, as far as possible discharge the air in space, whole yeasting is in anaerobic state, fermented
Cheng Zhong, it is 28 DEG C ~ 32 DEG C that early stage keeps fermentation temperature, and ferment middle temperature is 33 DEG C ~ 35 DEG C, and the fermentation later stage is 28 DEG C ~ 30 DEG C；
To be carried out turning over bucket according to yeastiness during the fermentation, make miso uniform component.
9. mixed fermentation technology according to claim 8, it is characterised in that described saccharomycete inoculum concentration is 1 ×
104CFU/g；The inoculum concentration of lactic acid bacteria is 1 × 106CFU/g。
10. mixed fermentation technology according to claim 8, it is characterised in that described fermentation time is 4 ~ 5 months.
11. mixed fermentation technologies according to claim 8, it is characterised in that described turns over barrel time for more than 30min.
12. mixed fermentation technologies according to claim 8, it is characterised in that described quinoa song and soybean mixed weight
Than being 2:1.
The brewage process of 13. functional form quinoa misos according to claim 1, it is characterised in that described grinding is filling
Sterilization process includes：Quinoa miso is deployed into certain density solution, is ground by colloid mill, and cross 40 eye mesh screens；According to
It is required that packing, and sterilized.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710062025.8A CN106722209A (en) | 2017-01-29 | 2017-01-29 | A kind of brewage process of functional form quinoa miso |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710062025.8A CN106722209A (en) | 2017-01-29 | 2017-01-29 | A kind of brewage process of functional form quinoa miso |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722209A true CN106722209A (en) | 2017-05-31 |
Family
ID=58955168
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710062025.8A Pending CN106722209A (en) | 2017-01-29 | 2017-01-29 | A kind of brewage process of functional form quinoa miso |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722209A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020158930A1 (en) * | 2019-02-01 | 2020-08-06 | ダ・ヴィンチ ユニバーサル株式会社 | Novel component capable of regulating biological function |
-
2017
- 2017-01-29 CN CN201710062025.8A patent/CN106722209A/en active Pending
Non-Patent Citations (4)
| Title |
|---|
| 中村和夫（宋钢译）: "在藜麦上接种蘑菇菌丝的藜麦酱酿造", 《中国酿造》 * |
| 付有利主编: "《现代豆制品加工技术》", 31 December 2011, 北京：科学技术文献出版社 * |
| 李海梅等: "传统豆酱生产的现状和发展前景", 《食品工业科技》 * |
| 鞠洪荣等: "荞麦豆酱的研制", 《中国酿造》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020158930A1 (en) * | 2019-02-01 | 2020-08-06 | ダ・ヴィンチ ユニバーサル株式会社 | Novel component capable of regulating biological function |
| CN113382773A (en) * | 2019-02-01 | 2021-09-10 | 达芬奇环球有限公司 | Novel compositions for controlling biological function |
| JPWO2020158930A1 (en) * | 2019-02-01 | 2021-11-25 | ダ・ヴィンチ ユニバーサル株式会社 | New ingredients that control biological functions |
| JP7228201B2 (en) | 2019-02-01 | 2023-02-24 | ダ・ヴィンチ ユニバーサル株式会社 | New components that regulate biological functions |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Taylor et al. | Gluten-free foods and beverages from millets | |
| CN104745392B (en) | The method that Semen Coicis Radix Puerariae yellow wine is brewageed in purebred liquid fermentation | |
| CN101653216B (en) | Germinated brown rice rich in bioactive peptide | |
| CN104207031A (en) | Method for preparing fruit-flavor instant powder of highland barley, tartary buckwheat, five cereals, and five beans by using low-temperature germination and micro-fermentation technology | |
| CN103271303A (en) | Method for preparing raw material for functional foods from barley or wheat seeds | |
| CN105901490A (en) | Sprouted nutrient rice and production method thereof | |
| CN103005392A (en) | Broad bean and highland barley sauce and making method thereof | |
| CN107927581A (en) | It is a kind of using plumule as full nutrition original flavor congee of core and preparation method thereof | |
| KR101936498B1 (en) | Manufacturing method of chicken broth with ginseng having ferment chickens | |
| CN106173858A (en) | A kind of preparation method and application of five elements' corn nutrient formulation set meal | |
| CN112089003A (en) | Preparation method of rice-free whole-grain highland barley rice | |
| CN105837295A (en) | Coprinus comatus culture substrate | |
| CN103749797B (en) | Preparation method for health-care husked rice and black tea drink | |
| CN106722209A (en) | A kind of brewage process of functional form quinoa miso | |
| CN111334387A (en) | Brewing type solid rice wine and preparation method thereof | |
| CN110522000A (en) | A kind of agaric soy sauce and preparation method thereof | |
| Yenagi et al. | Hand book for school children: importance of millets in daily diets for food and nutrition security [appendix 11 of the joint technical final report (October 2010-March 2013)] | |
| KR101890042B1 (en) | Red Ginseng and Coffee Pill as fermented and functional Food and its manufacturing Method | |
| KR20070078345A (en) | Lentinus edodes soybean paste new | |
| CN101040685B (en) | Method for preparing corn food by using enzyme and the application thereof | |
| CN106818988A (en) | A kind of processing method of selenium-enriched bread powder | |
| CN101856049A (en) | Grain amaranth lactobacillus fermented yogurt | |
| Khatun et al. | A comprehensive review on rice based fermented food and beverages in North East India | |
| CN109156709A (en) | A kind of three-coloured amaranth flour and preparation method thereof | |
| CN109673797A (en) | The preparation method of grain germination rice tea |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170531 |
|
| RJ01 | Rejection of invention patent application after publication |