CN112385778A - Preparation method of soybean paste - Google Patents
Preparation method of soybean paste Download PDFInfo
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- CN112385778A CN112385778A CN202011279641.7A CN202011279641A CN112385778A CN 112385778 A CN112385778 A CN 112385778A CN 202011279641 A CN202011279641 A CN 202011279641A CN 112385778 A CN112385778 A CN 112385778A
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- 244000068988 Glycine max Species 0.000 title claims abstract description 45
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000019764 Soybean Meal Nutrition 0.000 claims abstract description 32
- 239000004455 soybean meal Substances 0.000 claims abstract description 32
- 230000001007 puffing effect Effects 0.000 claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 25
- 230000004151 fermentation Effects 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 25
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 17
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 15
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 15
- 238000007873 sieving Methods 0.000 claims abstract description 13
- 238000001125 extrusion Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000011081 inoculation Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 239000000463 material Substances 0.000 claims description 16
- 239000011812 mixed powder Substances 0.000 claims description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 11
- 239000011780 sodium chloride Substances 0.000 claims description 11
- 241000228245 Aspergillus niger Species 0.000 claims description 10
- 240000006439 Aspergillus oryzae Species 0.000 claims description 10
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 10
- 241000131386 Aspergillus sojae Species 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 239000011259 mixed solution Substances 0.000 claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 238000000227 grinding Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 6
- 238000012371 Aseptic Filling Methods 0.000 claims description 5
- 238000007664 blowing Methods 0.000 claims description 4
- 229940023462 paste product Drugs 0.000 claims description 2
- 238000005496 tempering Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000003750 conditioning effect Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000012859 sterile filling Methods 0.000 abstract description 2
- 230000000844 anti-bacterial effect Effects 0.000 abstract 1
- 230000003110 anti-inflammatory effect Effects 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 abstract 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 abstract 1
- 235000008696 isoflavones Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 239000000843 powder Substances 0.000 description 8
- 241000209094 Oryza Species 0.000 description 5
- 235000007164 Oryza sativa Nutrition 0.000 description 5
- 235000009566 rice Nutrition 0.000 description 5
- 238000011049 filling Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 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
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 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
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 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
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a preparation method of soybean paste, and belongs to the technical field of food processing. The method provided by the invention comprises the following steps: the raw materials are low-temperature cold-pressed soybean meal, soybean protein isolate and soybean meal which are subjected to crushing, sieving, conditioning, extrusion and puffing, superfine crushing, high-pressure sterilization, inoculation and fermentation, blending, sterile filling and packaging for processing and production. The production process of the soybean paste is scientific, reasonable, simple and feasible; the obtained soybean paste has antibacterial, antiinflammatory, and immunity enhancing effects; the nutritional ingredients and natural taste in the soybean paste are retained to the maximum extent, and the soybean isoflavone is protected from being damaged to the maximum extent, and the soybean paste has original taste and pure mouthfeel.
Description
Technical Field
The invention relates to a preparation method of soybean paste, belonging to the technical field of food processing.
Background
The soybean paste is also called soybean paste and bean paste, is prepared by frying soybeans, grinding and fermenting, and is the traditional seasoning paste in China. The soybean paste has rich sauce flavor and ester flavor, is palatable in salty and sweet taste, can be used for various cooking modes such as dipping, stewing, steaming, frying and stirring, and can also be eaten together with rice or bread, and net eating. The main components of the soybean paste comprise protein, fat, vitamins, calcium, phosphorus, iron and the like, which are indispensable nutrient components for human bodies; the soybean paste is rich in high-quality protein, so that the nutritional value of the dishes can be increased during cooking, and the protein generates amino acid under the action of microorganisms, so that the dishes can have more delicious taste and the effects of appetizing and helping to eat; the soybean paste is also rich in linoleic acid and linolenic acid, and is beneficial to supplementing essential fatty acid and reducing cholesterol of human bodies, so that the probability of suffering from cardiovascular diseases is reduced; the soybean paste is rich in unsaturated fatty acid and soybean phospholipid, and has effects of maintaining blood vessel elasticity, nourishing brain and preventing fatty liver. The existing technology for making the soybean paste uses too complex additives, the making process is mechanized, the taste and the nutrient content of the soybean paste are influenced, the sanitation is poor, the production period is long, the production period is limited by seasons, and the quality is unstable. Therefore, it is necessary to provide a novel method for preparing soybean paste.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a preparation method of soybean paste, which is prepared by adopting low-temperature cold-pressed soybean meal, soybean protein isolate and soybean meal through crushing, sieving, conditioning, extruding and puffing, superfine crushing, high-pressure sterilization, inoculation and fermentation, blending, sterile filling and packaging.
A preparation method of soybean paste comprises the following steps:
crushing and sieving low-temperature cold-pressed soybean meal, and mixing the crushed and sieved soybean meal with isolated soybean protein to obtain mixed powder; sieving the mixed powder, adding water, and tempering to obtain a mixed solution; sequentially carrying out extrusion puffing, superfine grinding and high-pressure sterilization on the mixed solution; then sequentially carrying out inoculation fermentation and aseptic filling treatment on the fermented material obtained after the high-pressure sterilization treatment to obtain the soybean paste product.
Further, the low-temperature cold-pressed soybean meal is crushed and then screened by a 60-80-mesh screen, and then the soybean meal powder and the isolated soybean protein are mixed, wherein the mass ratio of the soybean meal powder to the isolated soybean protein is 3 (1-2).
Further, the mixed powder is sieved by a sieve of 60 meshes to 80 meshes, and water is added to adjust the water content to 16 percent to 18 percent.
Further, the specific process parameters of the extrusion puffing treatment are as follows: the first-stage puffing temperature is 60-80 ℃, the second-stage puffing temperature is 80-100 ℃, the third-stage puffing temperature is 100-110 ℃, the fourth-stage puffing temperature is 110-120 ℃, and the rotating speed of a screw is 80-120 r/min.
Further, superfine grinding is carried out to crush the puffed soybean meal obtained by extrusion puffing treatment to 1000-1200 meshes.
Further, the specific process parameters of the high-pressure sterilization treatment are as follows: the sterilization pressure is 350-450 MPa, and the sterilization time is 20-30 s.
Further, the operation process of the inoculation fermentation treatment comprises the following steps: putting the fermentation material, saline water and yeast into a fermentation tank, introducing sterile steam, stirring by blast, heating to 40-43 ℃, fermenting for 8-12 h, stopping heating, and fermenting to obtain the soybean paste.
Further, the mass ratio of fermentation materials, saline water and yeast in the fermentation tank is 2:1.6 (0.1-0.2).
Further, the koji comprises aspergillus oryzae, aspergillus niger and aspergillus sojae, and the mass ratio of the aspergillus oryzae to the aspergillus niger to the aspergillus sojae is 2:1: 0.8.
Furthermore, the mass concentration of the saline water is 10-15 Baume degrees.
The invention has the following beneficial effects: the invention is prepared by crushing, sieving, conditioning, extruding and puffing, superfine crushing, high-pressure sterilizing, inoculating and fermenting, blending, aseptically filling and packaging low-temperature cold-pressed soybean meal, soybean protein isolate and soybean meal. Has the following advantages:
(1) the invention can also add rice and glutinous rice (added grain is helpful to increase the fragrance components of the product), increase the fragrance components in fermentation and cover up the bad flavor of the fermented soybean. Meanwhile, the mixed fermentation of the rice, the sticky rice and the soybean generates a special pleasant smell.
(2) The invention adopts sectional type grinding, fully crushes the pulp, and has smaller granularity and finer taste.
(3) The invention adopts composite high-pressure homogenization, so that the product has more uniform particles and finer mouthfeel.
Detailed Description
The experimental procedures used in the following examples are conventional unless otherwise specified. The materials, reagents, methods and apparatus used, unless otherwise specified, are conventional in the art and are commercially available to those skilled in the art.
Example 1:
the preparation method of the soybean paste of the embodiment is as follows:
1) crushing the low-temperature cold-pressed soybean meal, sieving the crushed soybean meal with a 60-mesh sieve, and mixing the soybean meal powder with the isolated soybean protein, wherein the mass ratio of the soybean meal powder to the isolated soybean protein is 3:1, so as to obtain mixed powder.
2) And (3) sieving the mixed powder by a 60-mesh sieve, and adding water to adjust the water content to 16% to obtain a mixed solution.
3) Extruding and puffing the mixed solution, wherein the first-stage puffing temperature is 60 ℃, the second-stage puffing temperature is 80 ℃, the third-stage puffing temperature is 100 ℃, the fourth-stage puffing temperature is 110 ℃, and the rotating speed of a screw is 80 r/min.
4) Then superfine grinding is carried out, and the puffed soybean meal is crushed to 1000 meshes.
5) Then, carrying out high-pressure sterilization treatment, wherein the specific process parameters of the high-pressure sterilization treatment are as follows: sterilizing at 350Mpa for 20s to obtain fermented material.
6) Putting the fermentation material saline water and the yeast into a fermentation tank, wherein the mass ratio of the fermentation material to the saline water to the yeast is 2:1.6:0.1, introducing sterile steam, stirring by blowing air, heating to 40 ℃, fermenting for 8 hours, stopping heating, and fermenting to obtain the soybean paste. Wherein the koji comprises aspergillus oryzae, aspergillus niger and aspergillus sojae, and the mass ratio of the aspergillus oryzae to the aspergillus niger to the aspergillus sojae is 2:1: 0.8.
7) And (5) filling the soybean paste by using an aseptic filling machine, and packaging and storing.
Example 2:
1) crushing the low-temperature cold-pressed soybean meal, sieving the crushed soybean meal with a 70-mesh sieve, and mixing the soybean meal powder with the isolated soybean protein, wherein the mass ratio of the soybean meal powder to the isolated soybean protein is 3:1.5, so as to obtain mixed powder.
2) And (3) sieving the mixed powder by a 70-mesh sieve, and adding water to adjust the water content to 17% to obtain a mixed solution.
3) Extruding and puffing the mixed solution, wherein the first-stage puffing temperature is 70 ℃, the second-stage puffing temperature is 90 ℃, the third-stage puffing temperature is 105 ℃, the fourth-stage puffing temperature is 115 ℃, and the rotating speed of a screw is 100 r/min.
4) Then superfine grinding is carried out, and the puffed soybean meal is crushed to 1000 meshes.
5) Then, carrying out high-pressure sterilization treatment, wherein the specific process parameters of the high-pressure sterilization treatment are as follows: sterilizing under 400Mpa for 25s to obtain fermented material.
6) Putting the fermentation material saline water and the yeast into a fermentation tank, wherein the mass ratio of the fermentation material to the saline water to the yeast is 2:1.6:0.15, introducing sterile steam, stirring by blowing air, heating to 42 ℃, fermenting for 10 hours, stopping heating, and fermenting to obtain the soybean paste. Wherein the koji comprises aspergillus oryzae, aspergillus niger and aspergillus sojae, and the mass ratio of the aspergillus oryzae to the aspergillus niger to the aspergillus sojae is 2:1: 0.8.
7) And (5) filling the soybean paste by using an aseptic filling machine, and packaging and storing.
Example 3:
1) crushing the low-temperature cold-pressed soybean meal, sieving the crushed soybean meal with a 80-mesh sieve, and mixing the soybean meal powder with the isolated soybean protein, wherein the mass ratio of the soybean meal powder to the isolated soybean protein is 3:2, so as to obtain mixed powder.
2) And (4) sieving the mixed powder by a sieve of 80 meshes, and adding water to adjust the water content to 18 percent to obtain a mixed solution.
3) And carrying out extrusion and expansion treatment on the mixed solution, wherein the first-stage expansion temperature is 80 ℃, the second-stage expansion temperature is 100 ℃, the third-stage expansion temperature is 110 ℃, the fourth-stage expansion temperature is 120 ℃, and the rotating speed of a screw is 120 r/min.
4) Then superfine grinding is carried out, and the puffed soybean meal is crushed to 1200 meshes.
5) Then, carrying out high-pressure sterilization treatment, wherein the specific process parameters of the high-pressure sterilization treatment are as follows: sterilizing at 450Mpa for 30s to obtain fermented material.
6) Putting the fermentation material saline water and the yeast into a fermentation tank, wherein the mass ratio of the fermentation material to the saline water to the yeast is 2:1.6:0.2, introducing sterile steam, stirring by blowing air, heating to 43 ℃, fermenting for 12h, stopping heating, and fermenting to obtain the soybean paste. Wherein the koji comprises aspergillus oryzae, aspergillus niger and aspergillus sojae, and the mass ratio of the aspergillus oryzae to the aspergillus niger to the aspergillus sojae is 2:1: 0.8.
7) And (5) filling the soybean paste by using an aseptic filling machine, and packaging and storing.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (10)
1. A preparation method of soybean paste is characterized by comprising the following steps:
crushing and sieving low-temperature cold-pressed soybean meal, and mixing the crushed and sieved soybean meal with isolated soybean protein to obtain mixed powder; sieving the mixed powder, adding water, and tempering to obtain a mixed solution; sequentially carrying out extrusion puffing, superfine grinding and high-pressure sterilization on the mixed solution; then sequentially carrying out inoculation fermentation and aseptic filling treatment on the fermented material obtained after the high-pressure sterilization treatment to obtain the soybean paste product.
2. The preparation method of the soybean paste according to claim 1, wherein the low-temperature cold-pressed soybean meal is ground, sieved by a 60-80 mesh sieve, and then mixed with the isolated soybean protein, wherein the mass ratio of the soybean meal to the isolated soybean protein is 3 (1-2), so that mixed powder is obtained.
3. The preparation method of the soybean paste as claimed in claim 1, wherein the mixed powder is sieved with a 60-80 mesh sieve, and water is added to adjust the water content to 16-18%.
4. The method for preparing soybean paste according to claim 1, wherein the specific process parameters of the extrusion puffing treatment are as follows: the first-stage puffing temperature is 60-80 ℃, the second-stage puffing temperature is 80-100 ℃, the third-stage puffing temperature is 100-110 ℃, the fourth-stage puffing temperature is 110-120 ℃, and the rotating speed of a screw is 80-120 r/min.
5. The method for preparing soybean paste according to claim 1, wherein the micronization comprises pulverizing puffed soybean meal obtained by extrusion puffing to 1000-1200 mesh.
6. The preparation method of the soybean paste according to claim 1, wherein the specific process parameters of the autoclaving treatment are as follows: the sterilization pressure is 350-450 MPa, and the sterilization time is 20-30 s.
7. The method for preparing soybean paste according to claim 1, wherein the process of the inoculation fermentation treatment comprises: and putting the fermentation material, saline water and yeast into a fermentation tank, introducing sterile steam, stirring by blowing air, heating to 40-43 ℃, fermenting for 8-12 h, stopping heating, and fermenting to obtain the soybean paste.
8. The method for preparing soybean paste according to claim 7, wherein the mass ratio of the fermentation material, the saline water and the koji put into the fermentation tank is 2:1.6 (0.1-0.2).
9. The method for preparing soybean paste according to claim 7 or 8, wherein the koji comprises aspergillus oryzae, aspergillus niger and aspergillus sojae, and the mass ratio of the aspergillus oryzae to the aspergillus niger to the aspergillus sojae is 2:1: 0.8.
10. The method for preparing soybean paste according to claim 7 or 8, wherein the salt water has a mass concentration of 10-15 baume degrees.
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| CN202011279641.7A CN112385778A (en) | 2020-11-16 | 2020-11-16 | Preparation method of soybean paste |
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| CN202011279641.7A CN112385778A (en) | 2020-11-16 | 2020-11-16 | Preparation method of soybean paste |
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Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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