CN109717383A - A kind of production method of the instant bean dregs chewable tablets of biologic fishy smell removing - Google Patents
A kind of production method of the instant bean dregs chewable tablets of biologic fishy smell removing Download PDFInfo
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Abstract
The present invention relates to a kind of production methods of the instant bean dregs chewable tablets of biologic fishy smell removing, belong to food technology field.The inventive technique includes the technical steps such as the sterilizing of bean dregs, the preparation of zymophyte suspension, the inoculation fermentation of bean dregs, drying and tabletting.The defects of patented technology imparts the characteristics such as bean dregs deodorant flavouring, low slag sense, high antioxidant, homoisoflavone, easy compression molding using double bacterium composite fermentations, and the beany flavor for solving traditional okara product is big, coarse mouthfeel, inconvenient eating.Present invention fermentation is simple and easy, and bean dregs nutritive value obtains depth excavation, and sheeting operation is convenient and efficient, stable product quality and convenient.The patented technology can realize industrialized production, it is innovative solve bean dregs fishy smell it is big, it is coarse it is difficult swallow, abandon pollution environment, the utilization problem that processing technology lacks, provide a kind of practicable method for the higher value application of bean dregs.
Description
Technical field
The present invention relates to a kind of production methods of the instant bean dregs chewable tablets of biologic fishy smell removing, belong to food technology field.
Background technique
China be in the world main Soybean production and consumption big country, soybean further process product is extremely more, and yield is huge.It removes
The utilization of liquefaction and its by-product dregs of beans is outer, the production and consumption big country of China or traditional soybean product, especially bean curd, corruption
The products such as bamboo, dried bean curd, skin of beancurd, soymilk, in process of manufacture generated by-product bean dregs account for about soya bean dry weight 15%~
20%, cause China that can about produce the wet bean dregs of 20,000,000 t every year, yield is very surprising.But since bean dregs are containing thermal energy is low, beany flavor
Strong, coarse mouthfeel, moisture content be big, easily putrid and deteriorated, transport difficult, using technology scarcity, therefore often by as animal feed
It utilizes, or even is simply discarded, lead to environmental pollution.
Bean dregs are very high with nutritive value soybean itself, rich in dietary fiber, protein, dimension life in bean dregs dry matter
The multiple nutritional components such as element, fat, therefore, it can provide nutrition foundation abundant for microorganism.After microbial fermentation, bean dregs
The nutritive value of product is improved, and obtains some functional components not having itself, such as polypeptide, functional oligose
Deng.Fermented soybean dregs class product is a kind of high dietary-fiber, food source low in calories, and it is different to have anti-oxidant, blood pressure lowering, resistance
The unique physiological function such as original.
Summary of the invention
The present invention provides a kind of production methods of the instant bean dregs chewable tablets of biologic fishy smell removing, solve traditional okara product
The defects of beany flavor is big, coarse mouthfeel, inconvenient eating has reached deodorant flavouring, high antioxidant, low slag sense, homoisoflavone, easily
The beneficial effects such as compression molding.
In order to solve the above technical problems, the invention adopts the following technical scheme:
A kind of production method of composite fermentation bean dregs comprises the steps of:
(1) bean dregs sterilize: the water content of new fresh bean dreg is adjusted to 58%~67%, and at 121 DEG C sterilizing 15~
20min is subsequently cooled to 20~25 DEG C；
(2) preparation of composite fermentation bacteria suspension: black-koji mould suspension and lactobacillus plantarum bacteria suspension are prepared respectively, and is prepared
For composite fermentation bacteria suspension；
(3) inoculation fermentation: inoculation composite fermentation bacteria suspension in sterilizing bean dregs in, after mixing in 28~37 DEG C ferment 24~
48h terminates fermentation；
(4) drying and tabletting: the bean dregs after fermentation are in 60~80 DEG C of low temperature 6~9h of heated-air drying, then according to bean dregs 40
~70 parts, 20~35 parts of mannitol, 8~15 parts of maltodextrin proportion carry out compression molding, tablet hardness obtained be suitable for, nozzle
Chewing property is good, and tablet surface is brighter and cleaner.
Aspergillus niger spore suspension trains the preparation method comprises the following steps: aspergillus niger strain is coated on PDA solid in the step (2)
It supports on base, aseptic water washing is used after 28 DEG C of 3~4d of culture, then with four layers of sterile gauze filtering removal mycelia, as aspergillus niger
Spore suspension.
Lactobacillus plantarum bacteria suspension trains the preparation method comprises the following steps: the strain of activation is inoculated in MRS liquid in the step (2)
It supports in base, 37 DEG C of cultures 18~for 24 hours, it then is centrifuged 15min in 4000rpm, precipitating mixes after sterile saline is added, as
Lactobacillus plantarum bacteria suspension.
Black-koji mould suspension and the mass ratio of lactobacillus plantarum bacteria suspension are in composite fermentation bacteria suspension in the step (2)
1:(5~20).
Composite fermentation bacteria suspension inoculum concentration is the 3~8% of bean dregs weight in the step (3).
Beneficial effects of the present invention: the present invention is that main Raw material processing forms with bean dregs, utilizes aspergillus niger and plant cream bar
Bacterium composite fermentation produces a kind of instant bean dregs chewable tablets of biologic fishy smell removing.Present invention fermentation is simple and easy, it can be achieved that industrial metaplasia
It produces, bean dregs nutritive value obtains depth excavation, and sheeting operation is convenient and efficient, stable product quality and convenient.Product tool
There are the characteristics such as deodorant flavouring, low slag sense, high antioxidant, homoisoflavone, easy compression molding, solves the beans of traditional okara product
The defects of fishy smell is dense, coarse mouthfeel, inconvenient eating.The present invention solves that bean dregs fishy smell is big, coarse difficult swallow, abandons pollution ring
The utilization problem that border, processing technology lack, provides a kind of practicable method for the exploitation of bean dregs foodstuff processing.
Detailed description of the invention
Fig. 1 is amino acid nitrogen content variation in bean dregs under different fermentations mode.
Fig. 2 is isoflavone content variation after different strain fermented soybean dregs.
Fig. 3 is that bean dregs oxidation resistance changes under different fermentations mode.
Fig. 4 is bean dregs change of size under different fermentations mode.
Specific embodiment
Combined with specific embodiments below, the present invention will be further described.It should be understood that following embodiment is merely to illustrate this
The person skilled in the art of the range of invention and is not intended to limit the present invention, the field can make one according to the content of foregoing invention
A little nonessential modifications and adaptations.
Embodiment 1
A kind of production method of composite fermentation bean dregs, steps are as follows:
(1) bean dregs sterilize: the water content of new fresh bean dreg is adjusted to 58%, and the 15min that sterilizes at 121 DEG C, then cools down
To 20 DEG C；
(2) preparation of composite fermentation bacteria suspension: black-koji mould suspension and lactobacillus plantarum bacteria suspension are prepared respectively, and is prepared
For composite fermentation bacteria suspension；Aspergillus niger spore suspension the preparation method comprises the following steps: aspergillus niger strain is coated on PDA solid medium
On, aseptic water washing is used after 28 DEG C of 3~4d of culture, then with four layers of sterile gauze filtering removal mycelia, as aspergillus niger spore
Suspension；Lactobacillus plantarum bacteria suspension the preparation method comprises the following steps: the strain of activation is inoculated in MRS fluid nutrient medium, 37 DEG C of trainings
18h to be supported, is then centrifuged 15min in 4000rpm, precipitating mixes after sterile saline is added, as lactobacillus plantarum bacteria suspension,
The mass ratio of black-koji mould suspension and lactobacillus plantarum bacteria suspension is 1:5 in composite fermentation bacteria suspension；
(3) inoculation fermentation: inoculation composite fermentation bacteria suspension, in 28 DEG C of fermentation 48h after mixing, terminates hair in sterilizing bean dregs
Ferment；Composite fermentation bacteria suspension inoculum concentration is the 3% of bean dregs weight.
(4) drying and tabletting: the bean dregs after fermentation are in 60 DEG C of low temperature heated-air drying 9h, then according to 40 parts of bean dregs, sweet dew
20 parts of alcohol, 8 parts of maltodextrin proportion carry out compression molding, tablet hardness obtained be suitable for, chewiness is good, tablet surface compared with
It is bright and clean.
Embodiment 2
A kind of production method of composite fermentation bean dregs, steps are as follows:
(1) bean dregs sterilize: the water content of new fresh bean dreg is adjusted to 67%, and the 20min that sterilizes at 121 DEG C, then cools down
To 25 DEG C；
(2) preparation of composite fermentation bacteria suspension: black-koji mould suspension and lactobacillus plantarum bacteria suspension are prepared respectively, and is prepared
For composite fermentation bacteria suspension；Aspergillus niger spore suspension the preparation method comprises the following steps: aspergillus niger strain is coated on PDA solid medium
On, aseptic water washing is used after 28 DEG C of 3~4d of culture, then with four layers of sterile gauze filtering removal mycelia, as aspergillus niger spore
Suspension；Lactobacillus plantarum bacteria suspension the preparation method comprises the following steps: the strain of activation is inoculated in MRS fluid nutrient medium, 37 DEG C of trainings
It supports for 24 hours, is then centrifuged 15min in 4000rpm, precipitating mixes after sterile saline is added, as lactobacillus plantarum bacteria suspension,
The mass ratio of black-koji mould suspension and lactobacillus plantarum bacteria suspension is 1:20 in composite fermentation bacteria suspension；
(3) inoculation fermentation: inoculation composite fermentation bacteria suspension after mixing for 24 hours in 37 DEG C of fermentations, terminates hair in sterilizing bean dregs
Ferment；Composite fermentation bacteria suspension inoculum concentration is the 8% of bean dregs weight.
(4) drying and tabletting: the bean dregs after fermentation are in 80 DEG C of low temperature heated-air drying 6h, then according to 70 parts of bean dregs, sweet dew
The proportion progress compression molding of 35 parts of alcohol, 15 parts of maltodextrin, tablet hardness obtained are suitable for that chewiness is good, tablet surface
It is brighter and cleaner.
Embodiment 3
A kind of production method of composite fermentation bean dregs, steps are as follows:
(1) bean dregs sterilize: the water content of new fresh bean dreg is adjusted to 60%, and the 18min that sterilizes at 121 DEG C, then cools down
To 22 DEG C；
(2) preparation of composite fermentation bacteria suspension: black-koji mould suspension and lactobacillus plantarum bacteria suspension are prepared respectively, and is prepared
For composite fermentation bacteria suspension；Aspergillus niger spore suspension the preparation method comprises the following steps: aspergillus niger strain is coated on PDA solid medium
On, aseptic water washing is used after 28 DEG C of 3~4d of culture, then with four layers of sterile gauze filtering removal mycelia, as aspergillus niger spore
Suspension；Lactobacillus plantarum bacteria suspension the preparation method comprises the following steps: the strain of activation is inoculated in MRS fluid nutrient medium, 37 DEG C of trainings
20h to be supported, is then centrifuged 15min in 4000rpm, precipitating mixes after sterile saline is added, as lactobacillus plantarum bacteria suspension,
The mass ratio of black-koji mould suspension and lactobacillus plantarum bacteria suspension is 1:10 in composite fermentation bacteria suspension；
(3) inoculation fermentation: inoculation composite fermentation bacteria suspension, in 30 DEG C of fermentation 40h after mixing, terminates hair in sterilizing bean dregs
Ferment；Composite fermentation bacteria suspension inoculum concentration is the 5% of bean dregs weight.
(4) drying and tabletting: the bean dregs after fermentation are in 70 DEG C of low temperature heated-air drying 8h, then according to 50 parts of bean dregs, sweet dew
The proportion progress compression molding of 25 parts of alcohol, 10 parts of maltodextrin, tablet hardness obtained are suitable for that chewiness is good, tablet surface
It is brighter and cleaner.
Embodiment 4
A kind of production method of composite fermentation bean dregs, steps are as follows:
(1) bean dregs sterilize: the water content of new fresh bean dreg is adjusted to 65%, and the 20min that sterilizes at 121 DEG C, then cools down
To 25 DEG C；
(2) preparation of composite fermentation bacteria suspension: black-koji mould suspension and lactobacillus plantarum bacteria suspension are prepared respectively, and is prepared
For composite fermentation bacteria suspension；Aspergillus niger spore suspension the preparation method comprises the following steps: aspergillus niger strain is coated on PDA solid medium
On, aseptic water washing is used after 28 DEG C of 3~4d of culture, then with four layers of sterile gauze filtering removal mycelia, as aspergillus niger spore
Suspension；Lactobacillus plantarum bacteria suspension the preparation method comprises the following steps: the strain of activation is inoculated in MRS fluid nutrient medium, 37 DEG C of trainings
22h to be supported, is then centrifuged 15min in 4000rpm, precipitating mixes after sterile saline is added, as lactobacillus plantarum bacteria suspension,
The mass ratio of black-koji mould suspension and lactobacillus plantarum bacteria suspension is 1:15 in composite fermentation bacteria suspension；
(3) inoculation fermentation: inoculation composite fermentation bacteria suspension, in 35 DEG C of fermentation 30h after mixing, terminates hair in sterilizing bean dregs
Ferment；Composite fermentation bacteria suspension inoculum concentration is the 3~8% of bean dregs weight.
(4) drying and tabletting: the bean dregs after fermentation are in 75 DEG C of low temperature heated-air drying 8h, then according to 60 parts of bean dregs, sweet dew
The proportion progress compression molding of 30 parts of alcohol, 12 parts of maltodextrin, tablet hardness obtained are suitable for that chewiness is good, tablet surface
It is brighter and cleaner.
In fermentation of Aspergillus niger 32h, lactobacillus plantarum ferments for 24 hours, under conditions of composite fermentation (black+to plant) 32h, sends out bean dregs
Basic nutrition element changes of contents, amino-acid nitrogen content variation, isoflavone content variation, oxidation resistance variation, bean dregs before and after ferment
Particle diameter distribution (harsh feeling) variation, dietary fiber variation are analyzed, and have obtained the sensory evaluation knot before and after fermenting bean dregs
Fruit.
1. basic nutrition element changes of contents compares after fermenting bean dregs
1 fermented soybean dregs basic nutrition element content analysis (butt %) of table
Note: numerical value is expressed as average value ± standard deviation.In same row different lowercases represent significant difference (p <
0.05), letter is identical, represents difference and does not show (p > 0.05).
The variation of different strain fermented soybean dregs nutrient content is as shown in table 1, the results showed that, bean dregs basic nutrition element after fermentation
Have significant change.Crude protein content declines after fermentation, crude fat and crude protein content in nutritional ingredient after fermenting bean dregs
(p < 0.05), coarse ash and carbohydrate content be changed significantly without significant change (p > 0.05).Wherein, fermentation of Aspergillus niger is thick
Protein content has dropped 19.8%, and lactobacillus plantarum fermentation crude fat has dropped 18.6%.These variations may be with microorganism sheet
The growth metabolism of body and its produced ectoenzyme are related.Aspergillus niger has stronger production protease ability, and lactobacillus plantarum has
There is stronger yielding lipase ability.After the two composite fermentation, there is certain synergistic effect, crude fat becomes with crude protein content
Change significant.Macro-nutrients in bean dregs are hydrolyzed to the nutriment that small molecule is easily absorbed by the body.It can be seen that compound
Ferment effect is better than single culture ferment effect.
2. amino-acid nitrogen content mutation analysis after fermenting bean dregs
Amino-acid nitrogen content variation is as shown in Figure 1 after different strain fermented soybean dregs.The result shows that three kinds of fermentations are for bean dregs
The promotion of middle amino acid nitrogen content has apparent effect, wherein the most aobvious with amino acid nitrogen content variation in aspergillus niger
It writes.It is stronger that its reason is attributed to the produced prolease activity of aspergillus niger.Crude protein in bean dregs is by protease hydrolyzed, amino-acid state
The content of nitrogen rises.But also in that the content of aspergillus niger amino-acid nitrogen is high, amino acid may be converted into during the fermentation
Volatile ammonia reduces the processing quality of bean dregs.After lactobacillus plantarum fermentation, the content ascensional range of amino-acid nitrogen is not
Greatly, after composite fermentation, amino acid nitrogen content variation is obvious, and the generation that has no irritating odor.
3. isoflavone content mutation analysis after fermenting bean dregs
Isoflavone content variation is as shown in Figure 2 after different strain fermented soybean dregs.As shown in Figure 2, the isoflavones of fermented soybean dregs
Content is above the isoflavone content of non-fermented soybean dregs between 185~202 μ g/g.It can be seen that quality is mentioned after fermenting bean dregs
It rises, fermentation energy makes sugar, aldehyde, ketone of substance decomposition small molecule of macromolecular etc., these small-molecule substances are under certain conditions
It can be converted into isoflavones, so that the content of isoflavones rises.For isoflavone content, fermentation of Aspergillus niger bean dregs are higher than compound hair
Ferment bean dregs may be due to its fermentation period is long.Consider from fermentation period, composite fermentation effect is better than aspergillus niger hair
Ferment.
4. oxidation resistance mutation analysis after fermenting bean dregs
Oxidation resistance variation is as shown in Figure 3 after different strain fermented soybean dregs.As seen from Figure 3, fermented soybean dregs is anti-
Oxidability has extremely significant promotion compared with non-fermented soybean dregs, wherein the oxidation resistance with composite fermentation is best.This can
Can contain more organic acid in the metabolite of lactobacillus plantarum, this makes because fermentation can constantly generate metabolite
Soybean fiber is in for a long time in a kind of acidic environment, acid is the good donor of proton, glycosidic bond can be made to be broken, and is generated newly
Reducing end, the promotion of reducing power is the hydrogen supply capacity due to it, and fermented soybean dregs may contain the reduction formed in fermentation process
Agent can react with free radical, stablize and terminate the chain reaction of free radical.In addition to this, the hydrolysate of protein is such as
Small peptide material and amino acid, as leucine, methionine, tyrosine, histidine and tryptophan can also be such that the sample after fermentation has
Stronger reducing power.The various enzyme materials of Institute of Micro-biology's secretion make to send out such as the generation of cellulase, protease, carbohydrase
Sample after ferment generates the substances such as more small peptides and amino acid, these all with sample DPPH free radical scavenging ability after fermentation
It improves related.
5. bean dregs particle diameter distribution (harsh feeling) mutation analysis after fermentation
Measuring method: respectively by the bean dregs in 8g different fermentations period, being placed in triangular flask, adds according to identical ratio
Water, after being sufficiently mixed, then with being ultrasonically treated, making particle dispersion, (influence that ultrasonic treatment may cause bean dregs Particle Breakage can be neglected
Slightly disregard).Sample after ultrasound is placed in shaking table, 3.5h is vibrated with 40 DEG C, 160r/min, the particle of bean dregs is allowed uniformly to divide
It dissipates, is then poured into progress screen analysis in the standard bushing screen successively put well and (stacks order from top to bottom, sieve diameter is respectively as follows:
2360,1700,850,250 μm of standard inspection sieves), the bean dregs particle 5min of every layer of distilled water flushing is then upper remaining by sieve
Bean dregs particle is transferred to respectively in the weighing disk numbered in advance, and drying to constant weight under conditions of 105 DEG C of baking oven, is weighed and is counted respectively
The mass fraction (%) for calculating each layer bean dregs, find out 0~250 respectively, 250~850,850~1700,1700~2360, > 2360 μm
The mass fraction (%) of bean dregs particle.
Bean dregs change of size is as shown in Figure 4 after different strain fermentation.Figure 4, it is seen that bean dregs partial size is bright after fermentation
It is aobvious to become smaller.It is wherein the most obvious with the improvement of composite fermentation.Partial size significantly becomes smaller, and is that harsh feeling reduces after fermenting bean dregs
Main cause.This with the vigor of the produced cellulase of aspergillus niger and hemicellulase is higher relationship, both enzymes are in diet
Important role is played in terms of the degradation of fiber, they can make soluble small point of insoluble dietary fiber molecular degradation
Son, therefore the bean dregs partial size after fermentation is smaller.In addition, lactobacillus plantarum fermentation and acid, promotes cellulose macromolecule further to drop
Solution, so partial size becomes smaller.
6. dietary fiber mutation analysis after fermenting bean dregs
2 different fermentations mode dietary fiber content of table analyzes (%)
Note: there are significant differences for same row Superscript letters different identification
As shown in table 2, less, it is fine that this illustrates that fermentation can not change bean dregs diet for the total dietary fiber variation of bean dregs
Dimension hplc, but from the point of view of the ratio shared by the soluble dietary fibre content and insoluble dietary fiber content, fermentation can be shown
It writes and increases ratio shared by soluble dietary fiber.Soluble dietary fiber, which has, to be prevented treating constipation, preventing colon and the carcinoma of the rectum, drop
Low blood lipid improves the different physiological roles such as diabetic symptom.After composite fermentation, soluble dietary fiber reaches total meals in bean dregs
The 42.3% of fiber is eaten, the quality of bean dregs is greatly improved.
7. sensory evaluation after fermenting bean dregs
3 fermenting bean dregs finished product sensory evaluation criteria of table
4 different fermentations mode bean dregs sensory evaluation of table
The sensory evaluation highest of bean dregs composite fermentation as can be seen from Table 4.Independent lactobacillus plantarum and fermentation of Aspergillus niger are equal
Have the shortcomings that respective.And it can be mentioned significantly efficiently against their shortcoming, the processing performance of bean dregs after composite fermentation
It is high.
Basic principles and main features and advantages of the present invention of the invention have been shown and described above.The skill of the industry
Art personnel it should be appreciated that the present invention is not limited to the above embodiments, the above embodiments and description only describe
The principle of the present invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these
Changes and improvements all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and
Its equivalent thereof.
Claims (5)
1. a kind of production method of the instant bean dregs chewable tablets of biologic fishy smell removing, it is characterised in that comprise the steps of:
(1) bean dregs sterilize: the water content of new fresh bean dreg being adjusted to 58% ~ 67%, and the 15 ~ 20min that sterilizes at 121 DEG C, then
It is cooled to 20 ~ 25 DEG C；
(2) preparation of composite fermentation bacteria suspension: preparing black-koji mould suspension and lactobacillus plantarum bacteria suspension respectively, and is formulated as multiple
Close zymophyte suspension；
(3) inoculation fermentation: inoculation composite fermentation bacteria suspension, in 28 ~ 37 DEG C of 24 ~ 48h of fermentation after mixing, terminates in sterilizing bean dregs
Fermentation；
(4) drying and tabletting: the bean dregs after fermentation are in 60 ~ 80 DEG C of 6 ~ 9 h of low temperature heated-air drying, then according to 40 ~ 70 weight of bean dregs
Measure part, 20 ~ 35 parts by weight of mannitol, the progress tabletting of the proportion of 8 ~ 15 parts by weight of maltodextrin.
2. the production method of the instant bean dregs chewable tablets of biologic fishy smell removing according to claim 1, it is characterised in that: the step
(2) in aspergillus niger spore suspension the preparation method comprises the following steps: aspergillus niger strain is coated on PDA solid medium, 28 DEG C of cultures 3
Aseptic water washing is used after ~ 4d, then with four layers of sterile gauze filtering removal mycelia, as aspergillus niger spore suspension.
3. the production method of the instant bean dregs chewable tablets of biologic fishy smell removing according to claim 1, it is characterised in that: the step
(2) in lactobacillus plantarum bacteria suspension the preparation method comprises the following steps: the strain of activation is inoculated in MRS fluid nutrient medium, 37 DEG C of cultures
18 ~ for 24 hours, it then is centrifuged 15min in 4000rpm, precipitating mixes after sterile saline is added, and as lactobacillus plantarum bacterium is outstanding
Liquid.
4. the production method of the instant bean dregs chewable tablets of biologic fishy smell removing according to claim 1, it is characterised in that: the step
(2) mass ratio of black-koji mould suspension and lactobacillus plantarum bacteria suspension is 1 ︰ (5 ~ 20) in composite fermentation bacteria suspension.
5. the production method of the instant bean dregs chewable tablets of biologic fishy smell removing according to claim 1, it is characterised in that: the step
(3) composite fermentation bacteria suspension inoculum concentration is the 3 ~ 8% of bean dregs weight in.
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Cited By (1)
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| CN111955649A (en) * | 2020-08-17 | 2020-11-20 | 江南大学 | Method for removing beany flavor of soybean meal and soybean dietary fiber based on poria cocos strain fermentation and product |
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Application publication date: 20190507 |