CN112931785A - 一种发酵豆食的制备方法 - Google Patents
一种发酵豆食的制备方法 Download PDFInfo
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- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种发酵豆食的制备方法,其特征在于,具体包括以下步骤:(1)挑选颗粒饱满的大豆,清洗干净后放入水中,浸泡至大豆皮脱落,沥干;(2)蒸熟,然后冷却;(3)放入铺有豆食叶的容器中,发酵;(4)加入盐、味精、花椒粉、姜和蒜,搅拌均匀;(5)打碎,固定形状,风干,即得。本发明发酵豆食富含蛋白质,以及各种氨基酸、乳酸、磷、镁、钙及多种维生素,色香味美,以其特有的香气使人增加食欲,促进吸收;具有和胃、除烦、解腥毒、去寒热等一系列保健作用,并且对减少血中胆固醇、降低血压也有一定帮助。
Description
技术领域
本发明涉及调味料技术领域,更具体的说是涉及一种发酵豆食的制备方法。
背景技术
豆食,即豆豉,是中国传统特色发酵豆制品调味料。豆食以黑豆或黄豆为主要原料,利用毛霉、曲霉或者细菌蛋白酶的作用,分解大豆蛋白质,达到一定程度时,用加盐、加酒、干燥等方法,抑制酶的活力,延缓发酵过程而制成
豆食具有丰富的营养,主要成分有蛋白质、脂肪、维生素、钙、磷、铁等,这些都是人体不可缺少的营养成分。豆食富含优质蛋白质,烹饪时不仅能增加菜品的营养价值,而且蛋白质在微生物的作用下生成氨基酸,可使菜品呈现出更加鲜美的滋味,有开胃助食的功效。豆食中还富含亚油酸和亚麻酸,对人体补充必需脂肪酸和降低胆固醇均有益处。豆食中的脂肪富含不饱、脂肪酸和大豆磷脂,有保持血管弹性、健脑和防止脂肪肝形成的作用。
对比于同类产品,豆食在我国由于地域差异,在工艺上也有很大区别。目前市场上的豆食大多以黄豆、花生、芝麻、杏仁、核桃仁、辣椒、野生菌类、蒜蓉、豆豉等为主要原料,该类豆食的生产是将各种料进行处理后进行熬制,灌装封瓶,未采用真空封口。由于大多采用添加防腐剂或高油来保存产品的制作工艺,产品卫生情况较差,油脂含量极高,口感单调,风味和滋味不郁。
因此,如何制备一种存放时间更长且味道更加浓厚香郁的豆食是本领域技术人员亟需解决的问题。
发明内容
有鉴于此,本发明的目的在于提供一种发酵豆食的制备方法,以解决现有技术中的不足。
为了实现上述目的,本发明采用如下技术方案:
一种发酵豆食的制备方法,具体包括以下步骤:
(1)挑选颗粒饱满的大豆,清洗干净后放入水中,浸泡至大豆皮脱落,沥干,得到去皮大豆;
(2)将去皮大豆蒸熟,然后冷却,得到熟大豆;
(3)将熟大豆放入铺有豆食叶的容器中,发酵12-15天,得到发酵后的豆食;
(4)向发酵后的豆食中加入盐、味精、花椒粉、姜和蒜,搅拌均匀,得到半成品豆食;
(5)将半成品豆食打碎,固定形状,风干,即得发酵豆食。
进一步,上述步骤(1)中,大豆和水的质量比为1:2-4,优选为1:3;浸泡的温度为20-26℃,时间为3-5天,优选为4天。
采用上述进一步技术方案的有益效果在于,大豆的浸泡是豆制品加工中的重要工序之一,大豆浸泡的好坏直接影响到大豆有效成分提取以及豆制品的品质。大豆浸泡是整粒大豆吸水进行水合的过程,大豆充分吸水后,外壳和豆瓣***,结构疏松,细胞内蛋白质易溶于水,这样可降低磨浆或打碎时的能耗与机器磨损,提高蛋白体分散程度和悬浮性,增加出品率。同时,大豆的浸泡程度不但影响制品的出口率,而且会影响其质量,浸泡适度的大豆蛋白体膜呈脆性状态,在研磨时蛋白体可以得到充分破碎,使蛋白质能最大限度地溶离出来;浸泡不足,蛋白体膜较硬,浸泡过度,蛋白体膜过软,这两种情况都不利于蛋白质的机械破碎,导致蛋白质溶出不彻底,制品出品率低。另外,浸泡过度的大豆制成的豆制品组织松散,没筋性,保水性差。
进一步,上述步骤(2)中,将去皮大豆放入木蒸子中进行蒸制,蒸制的时间为3-6h,优选为4h;冷却至温度为18-25℃。
采用上述进一步技术方案的有益效果在于,蒸制的作用:①杀灭影响发酵的污染菌;②破坏抗氧化物质;③释放一些适于霉菌生长的物质。
进一步,上述步骤(3)中,发酵的温度为22-28℃。
采用上述进一步技术方案的有益效果在于,通过发酵,不仅保有大豆的营养价值,富含维生素K2,提高蛋白质的消化吸收率,更重要的是,发酵过程产生了多种生理活性物质,具有溶解体内纤维蛋白及其他调节生理机能的保健作用。
进一步,上述步骤(4)中,发酵后的豆食、盐、味精、花椒粉、姜和蒜的质量为大豆质量的1%-3%,优选为2%。
采用上述进一步技术方案的有益效果在于,盐是菜品中咸味的主要来源,具有提鲜味、增本味的作用;盐可以防腐杀菌,调节原料的质感,增加原料的脆嫩度。味精是一种鲜味调味料,与盐同在时,其味更鲜,并且对酸味、苦味有一定的抑制作用,即有一定程度的味道缓冲作用。花椒粉是一种用花椒制成的香料,气味芳香,可以除各种肉类的腥臊臭气,改变口感,能促进唾液分泌,增加食欲。姜和蒜能够增加食欲,防胃病,其辛辣滋味可去鱼腥、除膻味,味道清香。
进一步,上述步骤(5)中,风干为阴凉处风干。
采用上述进一步技术方案的有益效果在于,通过风干,一方面有利于发酵豆食形状的保持,另一方面有利于其包装、存放和运输。
经由上述的技术方案可知,与现有技术相比,本发明的有益效果如下:
1、本发明发酵豆食富含蛋白质,以及各种氨基酸、乳酸、磷、镁、钙及多种维生素,色香味美,以其特有的香气使人增加食欲,促进吸收。
2、本发明发酵豆食具有和胃、除烦、解腥毒、去寒热等一系列保健作用,并且对减少血中胆固醇、降低血压也有一定帮助,长期食用可以改善胃肠道菌群,帮助消化、预防疾病、延缓衰老、增强脑力、降低血压、消除疲劳、减轻病痛、预防癌症和提高肝脏解毒(包括酒精毒)功能。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
发酵豆食的制备方法,具体包括以下步骤:
(1)挑选颗粒饱满的大豆1kg,清洗干净后放入2kg温度为20℃的水中,浸泡3天至大豆皮脱落,沥干,得到去皮大豆;
(2)将去皮大豆放入木蒸子中蒸制3h,然后冷却至18℃,得到熟大豆;
(3)将熟大豆放入铺有豆食叶的容器中,22℃发酵12天,得到发酵后的豆食;
(4)向发酵后的豆食中加入10g的盐、味精、花椒粉、姜和蒜,搅拌均匀,得到半成品豆食;
(5)将半成品豆食使用捣碎机打碎,固定形状,阴凉处风干,即得发酵豆食。
实施例2
发酵豆食的制备方法,具体包括以下步骤:
(1)挑选颗粒饱满的大豆1kg,清洗干净后放入3kg温度为23℃的水中,浸泡4天至大豆皮脱落,沥干,得到去皮大豆;
(2)将去皮大豆放入木蒸子中蒸制4h,然后冷却至20℃,得到熟大豆;
(3)将熟大豆放入铺有豆食叶的容器中,25℃发酵14天,得到发酵后的豆食;
(4)向发酵后的豆食中加入20g的盐、味精、花椒粉、姜和蒜,搅拌均匀,得到半成品豆食;
(5)将半成品豆食人工打碎,固定形状,阴凉处风干,即得发酵豆食。
实施例3
发酵豆食的制备方法,具体包括以下步骤:
(1)挑选颗粒饱满的大豆1kg,清洗干净后放入4kg温度为26℃的水中,浸泡5天至大豆皮脱落,沥干,得到去皮大豆;
(2)将去皮大豆放入木蒸子中蒸制6h,然后冷却至25℃,得到熟大豆;
(3)将熟大豆放入铺有豆食叶的容器中,28℃发酵15天,得到发酵后的豆食;
(4)向发酵后的豆食中加入30g的盐、味精、花椒粉、姜和蒜,搅拌均匀,得到半成品豆食;
(5)将半成品豆食使用捣碎器打碎,固定形状,阴凉处风干,即得发酵豆食。
对比例
与实施例2的区别仅在于,将豆食叶替换为玉米皮,并在使用前用100℃开水烫一遍,时间为两分钟。
性能测试
各取实施例1-3和对比例制得的发酵豆食,分别按照团体标准T/GZSX014-2018《豆豉》的检验方法和检验标准,测定其感官指标(干豆豉、风味干豆豉)和理化指标(干豆豉、风味干豆豉)。
测定结果如表1-3所示。
表1实施例1-3和对比例发酵豆食的感官指标测定结果
由表1可知,本发明实施例1-3制得的发酵豆食呈褐黄色,具有风味干豆豉特有的香气及滋味,无霉味及其他异味,颗粒状,无正常视力可见外来杂质,均符合团体标准T/GZSX 014-2018《豆豉》的相应标准。且相对于对比例,本发明实施例1-3制得的发酵豆食香气及滋味更佳。
表2实施例1-3和对比例发酵豆食的理化指标测定结果
项目 | 要求 | 实施例1 | 实施例2 | 实施例3 | 对比例 |
水分/(g/100g) | ≤20.0 | 6 | 4 | 5 | 10 |
氨基酸态氮(以氮计)/(g/100g | ≥0.40 | 1.2 | 1.5 | 1.3 | 0.6 |
食盐(以氯化钠计)/(g/100g) | ≤15.0 | 0.9 | 0.8 | 0.8 | 1.3 |
总酸(以乳酸计)/(g/100g) | ≤2.5 | 0.1 | 0.1 | 0.2 | 0.5 |
过氧化值(以脂肪计)/(g/100g) | ≤0.25 | 0.04 | 0.02 | 0.04 | 0.11 |
由表2可知,本发明实施例1-3制得的发酵豆食的水分、氨基酸态氮、食盐、总酸和过氧化值的含量均符合团体标准T/GZSX 014-2018《豆豉》的相应标准,且各项指标均优于对比例。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (8)
1.一种发酵豆食的制备方法,其特征在于,具体包括以下步骤:
(1)挑选颗粒饱满的大豆,清洗干净后放入水中,浸泡至大豆皮脱落,沥干,得到去皮大豆;
(2)将去皮大豆蒸熟,然后冷却,得到熟大豆;
(3)将熟大豆放入铺有豆食叶的容器中,发酵12-15天,得到发酵后的豆食;
(4)向发酵后的豆食中加入盐、味精、花椒粉、姜和蒜,搅拌均匀,得到半成品豆食;
(5)将半成品豆食打碎,固定形状,风干,即得所述发酵豆食。
2.根据权利要求1所述的一种发酵豆食的制备方法,其特征在于,步骤(1)中,所述大豆和水的质量比为1:2-4。
3.根据权利要求1所述的一种发酵豆食的制备方法,其特征在于,步骤(1)中,所述浸泡的温度为20-26℃,时间为3-5天。
4.根据权利要求1所述的一种发酵豆食的制备方法,其特征在于,步骤(2)中,将去皮大豆放入木蒸子中进行蒸制,所述蒸制的时间为3-6h。
5.根据权利要求1所述的一种发酵豆食的制备方法,其特征在于,步骤(2)中,所述冷却至温度为18-25℃。
6.根据权利要求1所述的一种发酵豆食的制备方法,其特征在于,步骤(3)中,所述发酵的温度为22-28℃。
7.根据权利要求1所述的一种发酵豆食的制备方法,其特征在于,步骤(4)中,所述盐、味精、花椒粉、姜和蒜的质量为大豆质量的1%-3%。
8.根据权利要求1所述的一种发酵豆食的制备方法,其特征在于,步骤(5)中,所述风干为阴凉处风干。
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