CN113519821B - Fermented sauce containing coix seeds and black beans and preparation method of fermented sauce - Google Patents
Fermented sauce containing coix seeds and black beans and preparation method of fermented sauce Download PDFInfo
- Publication number
- CN113519821B CN113519821B CN202110843817.5A CN202110843817A CN113519821B CN 113519821 B CN113519821 B CN 113519821B CN 202110843817 A CN202110843817 A CN 202110843817A CN 113519821 B CN113519821 B CN 113519821B
- Authority
- CN
- China
- Prior art keywords
- yeast
- preparing
- powder
- bacterial suspension
- fermented sauce
- 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.)
- Active
Links
- 244000077995 Coix lacryma jobi Species 0.000 title claims abstract description 47
- 241001107116 Castanospermum australe Species 0.000 title claims abstract description 39
- 235000021279 black bean Nutrition 0.000 title claims abstract description 39
- 235000015067 sauces Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 64
- 239000000725 suspension Substances 0.000 claims abstract description 51
- 230000001580 bacterial effect Effects 0.000 claims abstract description 43
- 239000007858 starting material Substances 0.000 claims abstract description 38
- 239000002994 raw material Substances 0.000 claims abstract description 35
- 238000002156 mixing Methods 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 28
- 230000001007 puffing effect Effects 0.000 claims abstract description 27
- 239000012267 brine Substances 0.000 claims abstract description 24
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 24
- 241000222120 Candida <Saccharomycetales> Species 0.000 claims abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 17
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 16
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 16
- 241000186226 Corynebacterium glutamicum Species 0.000 claims abstract description 14
- 108010068370 Glutens Proteins 0.000 claims abstract description 12
- 241000209140 Triticum Species 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 12
- 235000021312 gluten Nutrition 0.000 claims abstract description 12
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 11
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 238000007873 sieving Methods 0.000 claims abstract description 8
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 7
- 210000000582 semen Anatomy 0.000 claims abstract 8
- 238000010298 pulverizing process Methods 0.000 claims abstract 2
- 238000000855 fermentation Methods 0.000 claims description 43
- 230000004151 fermentation Effects 0.000 claims description 43
- 238000004925 denaturation Methods 0.000 claims description 9
- 230000036425 denaturation Effects 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 244000113306 Monascus purpureus Species 0.000 claims description 7
- 235000002322 Monascus purpureus Nutrition 0.000 claims description 7
- 229940057059 monascus purpureus Drugs 0.000 claims description 7
- 238000004321 preservation Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims 6
- 235000010469 Glycine max Nutrition 0.000 claims 6
- 239000002671 adjuvant Substances 0.000 claims 1
- 239000002245 particle Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 6
- 150000003839 salts Chemical class 0.000 abstract description 3
- 238000003756 stirring Methods 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 235000001014 amino acid Nutrition 0.000 description 9
- 150000001413 amino acids Chemical class 0.000 description 9
- 235000013339 cereals Nutrition 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- 239000000126 substance Substances 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000012535 impurity Substances 0.000 description 6
- 238000012216 screening Methods 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 238000009423 ventilation Methods 0.000 description 6
- 238000000227 grinding Methods 0.000 description 5
- 230000028070 sporulation Effects 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229920002521 macromolecule Polymers 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000031003 Monascus ruber Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
- 239000012138 yeast extract 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The application provides a coix seed and black bean fermented sauce and a preparation method thereof, wherein the preparation method comprises the following steps: parching Coicis semen and semen Sojae Atricolor, pulverizing, and sieving to obtain Coicis semen powder and semen Sojae Atricolor powder; puffing coix seed powder, black bean powder and wheat gluten to obtain puffed raw materials; preparing mixed bacterial suspension from aspergillus oryzae, monascus and corynebacterium glutamicum; moistening the puffed raw material and the mixed bacterial suspension, stirring to obtain a mixture, and ventilating the mixture to prepare starter to obtain starter; fully mixing the yeast and the brine, preserving heat, fermenting, adding mixed seed liquid of the roux yeast and the torulopsis yeast into the raw materials when fermenting for 18-22 days, and continuously fermenting for 60-90 days to obtain the fermented sauce. The fermented sauce with the pearl barley and the black beans can effectively solve the problem that the application range of the existing pearl barley is limited, provide fermented sauce with advantages of nutrition and functional value, meet the requirements of modern consumers on health, nutrition and low salt, and widen the application of the pearl barley.
Description
Technical Field
The application belongs to the technical field of flavoring sauce, and particularly relates to coix seed and black bean fermented sauce and a preparation method thereof.
Background
The coix seed is also called coix seed, and the like, is a cereal food for both medicine and food, which is known as 'the king of Gramineae'. The coix seed is used as an important high-quality coarse cereal, and is rich in various amino acids, polyunsaturated fatty acids, 29 microelements, vitamin E and vitamin B. Modern researches have shown that the coix seed is rich in various active ingredients such as coix seed ester, coix seed polysaccharide, coix seed extract and specific triterpenes, which have high medicinal value, and has the effects of relieving fever, tranquilizing, easing pain, enhancing immunity, resisting tumor, reducing blood sugar, reducing blood pressure, diminishing inflammation, preventing arteriosclerosis, resisting aging and the like.
The coix seed has the characteristics of compact grain structure, difficult water absorption, difficult gelatinization and the like, and is limited in deep processing and comprehensive utilization; in recent years, researchers find that fermentation can improve the nutrition and functional characteristics of grains, improve the processing performance of the grains and have important significance for grain processing; the fermentation treatment can promote the release of bioactive components such as polyphenol, polypeptide, amino acid and the like in the grains, and is an important means for improving the functional characteristics of the grains.
Disclosure of Invention
Aiming at the problems in the prior art, the application provides the fermented sauce with the pearl barley and the black beans and the preparation method thereof, which can effectively solve the problem of limited application range of the existing pearl barley, provide the fermented sauce with the advantages of nutrition and functional value, meet the requirements of modern consumers on health, nutrition and low salt, and widen the application of the pearl barley.
In order to achieve the above purpose, the technical scheme adopted by the application for solving the technical problems is as follows:
a preparation method of a coix seed and black bean fermented sauce comprises the following steps:
(1) Pretreatment of raw materials: respectively roasting the screened and impurity-removed coix seeds and black beans, and then crushing and sieving to obtain coix seed powder and black bean powder;
(2) Puffing and denaturation: mixing the coix seed powder, the black bean powder and the wheat gluten in the step (1) and performing puffing treatment to obtain a puffed raw material;
(3) Preparing a bacterial suspension: respectively preparing aspergillus oryzae, monascus and corynebacterium glutamicum into bacterial suspensions, and then mixing the aspergillus oryzae bacterial suspensions, the monascus bacterial suspensions and the corynebacterium glutamicum bacterial suspensions to prepare mixed bacterial suspensions;
(4) Starter propagation: moistening and mixing the puffed raw material in the step (2) and the mixed bacterial suspension in the step (3) according to the mass ratio of 1:0.45-0.55 to obtain a mixture, and ventilating and starter propagation the mixture to obtain starter propagation;
(5) Fermentation: and (3) fully mixing the yeast and the brine, then carrying out heat preservation fermentation at the fermentation temperature of 25-30 ℃ until the fermentation time reaches 18-22 days, adding mixed seed liquid of the roux and the torulopsis into the raw materials, and continuing to carry out fermentation until the fermentation time reaches 60-90 days to obtain the fermented sauce.
Further, the baking temperature in the step (1) is 160-280 ℃ and the baking time is 3-5min; the crushed grain size is 10-30 meshes.
In the scheme, macromolecular substances in the raw materials are moderately denatured by roasting at 160-280 ℃, so that the raw materials are convenient to decompose in the subsequent fermentation process, the fragrance of the roasted raw materials is increased, and the flavor of the fermented sauce is improved.
Further, in the step (2), the mass ratio of the coix seed powder to the black bean powder to the wheat gluten is 5-8:1-3:0.5-2.
In the scheme, proper amount of wheat gluten is added, so that the amino acid nitrogen content of the fermented sauce and the content of main delicate flavor substances glutamic acid can be improved, and the flavor of the fermented sauce is further improved.
Further, the puffing conditions in the step (2) are as follows: the screw speed is 200-400r/min, the feeding amount is 400-800g/min, and the temperature is 130-140 ℃.
Further, the concentration of the Aspergillus oryzae suspension in the step (3) is 10 9 cfu/mL, monascus suspension concentration of 10 7 cfu/mL, C.glutamicum suspension at a concentration of 10 7 cfu/mL; the aspergillus oryzae bacterial suspension, the monascus bacterial suspension and the corynebacterium glutamicum bacterial suspension are mixed according to the mass ratio of 4-6:2-3:2-3 to prepare the mixed bacterial suspension.
In the scheme, the mixed bacterial liquid prepared from the aspergillus oryzae, the monascus ruber and the corynebacterium glutamicum is used for fermentation, so that the release of bioactive components such as polyphenol, polypeptide and amino acid in the coix seeds can be promoted, the functional characteristics of the fermented sauce are improved, and the requirements of people on the flavor of the product are met.
Further, the moisture content of the mixture in the step (4) is 35-45%.
Further, in the starter propagation process in the step (4), the temperature is controlled to be 28-32 ℃, the humidity is more than 90%, the temperature is controlled to be 32-37 ℃, the humidity is more than 90%, and the temperature is controlled to be 25-30 ℃ in the starter propagation period; the total time for preparing the yeast is 36-44h.
In the scheme, the yeast without a large amount of spores is obtained after fermentation according to the parameters.
Further, in the step (5), the temperature of the brine is 33-37 ℃, the concentration of the brine is 14.0-18.0g/100ml, and the mass-volume ratio of the yeast to the brine is 1:0.7-1.6.
Further, in the step (5), the mass-volume ratio of the raw material to the torulopsis seed liquid is 1:0.02-0.05, and the mass-volume ratio of the raw material to the torulopsis seed liquid is 1:0.008-0.02.
The beneficial effects of the application are as follows:
according to the application, the coix seeds and the black beans are used as the basic raw materials of the fermented sauce, so that the edible scene of the coix seeds is widened, the requirements of modern consumers on health, nutrition and low salt are also met, and the application of the coix seeds in the aspects of deep processing and comprehensive utilization is facilitated.
In the preparation process, firstly, raw materials of coix seeds and black beans are baked, the purposes of generating fragrance and promoting substance denaturation of the raw materials are achieved, and then, the crushed coix seeds powder and black bean powder are puffed, so that macromolecular substances in the raw materials can be promoted to be denatured, fragrance is further increased, and the nutritional value and the flavor of the fermented sauce are improved.
Drawings
FIG. 1 is a graph showing comparison of ion mobility chromatography for fermented paste flavor of example (group J) and comparative example 1 (group K) and comparative example 2 (group CK);
fig. 2 is a flow chart of a production process.
Detailed Description
The following describes the embodiments of the present application in detail with reference to the drawings.
Example 1
A fermented sauce containing coix seeds and black beans is prepared by the following steps:
(1) Pretreatment of raw materials: respectively roasting the coix seeds and the black beans subjected to the screening and impurity removal at the temperature: baking at 200deg.C for a period of time: 4min, grinding and sieving with 20 mesh sieve after baking;
(2) Puffing and denaturation: puffing the prepared coix seed powder, black bean powder and wheat gluten according to a mass ratio of 6:2:2 by puffing equipment, wherein the puffing conditions are as follows: the rotating speed of the screw is 400r/min, the feeding amount is 600g/min, and the temperature is 140 ℃;
(3) Preparing a bacterial suspension: aspergillus oryzae, monascus purpureus and Corynebacterium glutamicum are prepared into 10 respectively 9 、10 7 And 10 7 cfu/mL of bacterial suspension, and then mixing according to a volume ratio of 5:3:2 to prepare mixed bacterial suspension;
(4) Starter propagation: moistening and mixing the denatured raw material obtained in the step (2) and the bacterial suspension obtained in the step (3) according to a mass ratio of 1:0.45, controlling the moisture content of the mixture to be 40%, uniformly mixing, conveying to a yeast bed for ventilation and yeast making, and controlling the temperature to be 30 ℃ and the humidity to be more than 90% in the early stage of yeast making; in the starter propagation period, the temperature is controlled at 35 ℃, water is properly supplemented, and the humidity is more than 90%; in the later stage of starter propagation, the temperature is controlled at 28 ℃, and a large amount of starter propagation without sporulation is obtained after 40 hours;
(5) Fermentation: the yeast and brine are prepared according to the mass volume ratio=1:0.8, the brine concentration is 18.0g/100ml, the yeast and the brine at 35 ℃ are fully mixed through a yeast outlet auger and then are conveyed into a fermentation tank for heat preservation and fermentation, the fermentation temperature is controlled at 28 ℃, and the Russell yeast (the yeast number is more than or equal to 10) is added according to the mass volume ratio of 1:0.07 at 20 days of fermentation 9 cfu/ml) and Torulopsis globosa (yeast number is not less than 10) 8 cfu/ml) of mixed seed solution (ruhnella: torulopsis=5:1); and (5) fermenting for 90d, and sterilizing to obtain the fermented sauce.
Example 2
A fermented sauce containing coix seeds and black beans is prepared by the following steps:
(1) Pretreatment of raw materials: respectively roasting the coix seeds and the black beans subjected to the screening and impurity removal at the temperature: roasting at 170 ℃ for a period of time: 4min, grinding and sieving with a 10-mesh sieve after baking;
(2) Puffing and denaturation: puffing the prepared coix seed powder, black bean powder and wheat gluten according to a mass ratio of 7:2:1 by puffing equipment, wherein the puffing conditions are as follows: the rotating speed of the screw is 300r/min, the feeding amount is 400g/min, and the temperature is 130 ℃;
(3) Preparing a bacterial suspension: aspergillus oryzae, monascus purpureus and Corynebacterium glutamicum are prepared into 10 respectively 9 、10 7 And 10 7 cfu/mL of bacterial suspension, and then mixing according to a volume ratio of 4:3:3 to prepare mixed bacterial suspension;
(4) Starter propagation: moistening and mixing the denatured raw material obtained in the step (2) and the bacterial suspension obtained in the step (3) according to a mass ratio of 1:0.55, controlling the moisture content of the mixture to be 35%, uniformly mixing, conveying the mixture to a yeast bed for ventilation and yeast making, and controlling the temperature to be 28 ℃ and the humidity to be more than 90% in the prior stage of yeast making; in the starter propagation period, the temperature is controlled at 32 ℃, water is properly supplemented, and the humidity is more than 90%; in the later stage of starter propagation, the temperature is controlled at 28 ℃, and a starter propagation without a large amount of spores is obtained after 36 hours;
(5) Fermentation: the yeast and the brine are prepared according to the mass volume ratio=1:1, the brine concentration is 16.0g/100ml, the yeast and the brine at 34 ℃ are fully mixed through a yeast outlet auger and then are conveyed into a fermentation tank for heat preservation and fermentation, the fermentation temperature is controlled at 26 ℃, and the Russell yeast (the yeast number is more than or equal to 10) is added according to the mass volume ratio of 1:0.04 at 20 days of fermentation 9 cfu/ml) and Torulopsis globosa (yeast number is not less than 10) 8 cfu/ml) of mixed seed solution (ruhnella: torulopsis = 4:1); and (5) fermenting for 70d, and sterilizing to obtain the fermented sauce.
Example 3
A fermented sauce containing coix seeds and black beans is prepared by the following steps:
(1) Pretreatment of raw materials: respectively roasting the coix seeds and the black beans subjected to the screening and impurity removal at the temperature: 260 ℃ and baking time: 4min, grinding and sieving with a 30-mesh sieve after baking;
(2) Puffing and denaturation: puffing the prepared coix seed powder, black bean powder and wheat gluten according to a mass ratio of 8:1:1 by puffing equipment, wherein the puffing conditions are as follows: the rotating speed of the screw is 200r/min, the feeding amount is 500g/min, and the temperature is 135 ℃;
(3) Preparing a bacterial suspension: aspergillus oryzae, monascus purpureus and Corynebacterium glutamicum are prepared into 10 respectively 9 、10 7 And 10 7 cfu/mL of bacterial suspension, and then mixing according to the volume ratio of 6:2:3 to prepare mixed bacterial suspension;
(4) Starter propagation: moistening and mixing the denatured raw material obtained in the step (2) and the bacterial suspension obtained in the step (3) according to the mass ratio of 1:0.5, controlling the moisture content of the mixture to be 37%, uniformly mixing, conveying the mixture to a yeast bed for ventilation and yeast making, and controlling the temperature to be 32 ℃ and the humidity to be more than 90% in the prior stage of yeast making; in the starter propagation period, the temperature is controlled at 36 ℃, water is properly supplemented, and the humidity is more than 90%; in the later stage of starter propagation, the temperature is controlled at 30 ℃, and a large amount of starter propagation without sporulation is obtained after 44 hours;
(5) Fermentation: the yeast and the brine are prepared according to the mass volume ratio=1:1.2, the brine concentration is 16.0g/100ml, the yeast and the brine at 36 ℃ are fully mixed through a yeast outlet auger and then are conveyed into a fermentation tank for heat preservation and fermentation, the fermentation temperature is controlled at 28 ℃, and the Russell yeast (the yeast number is more than or equal to 10) is added according to the mass volume ratio of 1:0.04 at 20 days of fermentation 9 cfu/ml) and Torulopsis globosa (yeast number is not less than 10) 8 cfu/ml) of mixed seed solution (ruhnella: torulopsis = 4:1); and (5) fermenting for 80 days, and sterilizing to obtain the fermented sauce.
Comparative example 1
A fermented sauce containing coix seeds and black beans is prepared by the following steps:
(1) Pretreatment of raw materials: soaking the coix seeds and the black beans subjected to the screening and impurity removal for 6 hours respectively;
(2) Cooking denaturation: the soaked coix seeds and black beans are subjected to high-temperature instant steaming treatment according to the mass ratio of 6:2, and the steaming pressure is as follows: 0.18Mpa, cooking time: 5min, cooling, and adding 2 parts of wheat gluten;
(3) Preparing a bacterial suspension: aspergillus oryzae, monascus purpureus and Corynebacterium glutamicum are prepared into 10 respectively 9 、10 7 And 10 7 cfu/mL of bacterial suspension, and then mixing according to a volume ratio of 5:3:2 to prepare mixed bacterial suspension;
(4) Starter propagation: inoculating the mixed bacterial suspension in the step (3) according to 0.4 per mill of the weight of the raw material in the step (2), controlling the moisture content of the mixed material to be 40%, uniformly mixing, and then conveying to a yeast bed for ventilation and yeast making; in the early stage of starter propagation, the temperature is controlled at 30 ℃ and the humidity is controlled to be more than 90%; in the starter propagation period, the temperature is controlled at 35 ℃, water is properly supplemented, and the humidity is more than 90%; in the later stage of starter propagation, the temperature is controlled at 28 ℃, and a large amount of starter propagation without sporulation is obtained after 40 hours;
(5) Fermentation: the preparation is carried out according to the mass volume ratio of the starter propagation to the saline water of 1:0.8Brine concentration is 18.0g/100ml; the yeast is fully mixed with the brine at 35 ℃ through a yeast outlet auger, and then the mixture is conveyed into a fermentation tank for heat preservation and fermentation, and the fermentation temperature is controlled at 28 ℃; at 20 days of fermentation, adding Russell yeast (yeast number is not less than 10) according to mass-volume ratio of 1:0.07 9 cfu/ml) and Torulopsis globosa (yeast number is not less than 10) 9 cfu/ml) of mixed seed solution (ruhnella: torulopsis=5:1); the fermentation period is 90d, and the preparation is performed by sterilization.
Comparative example 2
A fermented sauce containing coix seeds and black beans is prepared by the following steps:
(1) Pretreatment of raw materials: respectively roasting the coix seeds and the black beans subjected to the screening and impurity removal at the temperature: baking at 200deg.C for a period of time: 4min, grinding and sieving with 20 mesh sieve after baking;
(2) Puffing and denaturation: puffing the prepared coix seed powder, black bean powder and wheat gluten according to a mass ratio of 6:2:2 by puffing equipment, wherein the puffing conditions are as follows: the rotating speed of the screw is 400r/min, the feeding amount is 600g/min, and the temperature is 140 ℃;
(3) Preparing a bacterial suspension: adding Shanghai 3.042 yeast extract into a previously prepared cool white starter according to 0.3 per mill of the mass of the raw materials, and uniformly mixing to obtain Aspergillus oryzae suspension;
(4) Starter propagation: mixing the denatured raw material obtained in the step (2) and the bacterial suspension obtained in the step (3) according to the mass ratio of 1:0.5, wetting and stirring, controlling the water content of the mixture to be 40%, and conveying the mixture to a yeast bed for ventilation and yeast making after uniform mixing; in the early stage of starter propagation, the temperature is controlled at 30 ℃ and the humidity is controlled to be more than 90%; in the starter propagation period, the temperature is controlled at 35 ℃, water is properly supplemented, and the humidity is more than 90%; in the later stage of starter propagation, the temperature is controlled at 28 ℃, and a large amount of starter propagation without sporulation is obtained after 40 hours;
(5) Fermentation: the yeast and the brine are prepared according to the mass volume ratio of = 1:0.8, and the brine concentration is 18.0g/100ml; fermenting at 28deg.C by thoroughly mixing yeast and 35 deg.C saline water with a yeast outlet auger, and adding Russell yeast (yeast number is not less than 10) at mass-volume ratio of 1:0.07 at 20 days 9 cfu/ml) and Torulopsis globosa (yeast number is not less than 10) 8 cfu/ml) of mixed seed solution (ruhnella: torulopsis=5:1); and (5) fermenting for 90d, and sterilizing to obtain the fermented sauce.
Comparative example 3
A fermented sauce containing coix seeds and black beans is prepared by the following steps:
(1) Pretreatment of raw materials: respectively roasting the coix seeds and the black beans subjected to the screening and impurity removal at the temperature: baking at 200deg.C for a period of time: 4min, grinding and sieving with 20 mesh sieve after baking;
(2) Puffing and denaturation: puffing the prepared coix seed powder, black bean powder and wheat gluten according to a mass ratio of 6:2:2 by puffing equipment, wherein the puffing conditions are as follows: the rotating speed of the screw is 400r/min, the feeding amount is 600g/min, and the temperature is 140 ℃;
(3) Preparing a bacterial suspension: respectively preparing Aspergillus oryzae and Monascus purpureus and lactobacillus into 10 9 、10 7 And 10 7 cfu/mL of bacterial suspension, and then mixing according to a volume ratio of 5:3:2 to prepare mixed bacterial suspension;
(4) Starter propagation: moistening and mixing the denatured raw material obtained in the step (2) and the bacterial suspension obtained in the step (3) according to the mass ratio of 1:0.5, controlling the moisture content of the mixture to be 40%, uniformly mixing, conveying to a yeast bed for ventilation and yeast making, and controlling the temperature to be 30 ℃ and the humidity to be more than 90% in the early stage of yeast making; in the starter propagation period, the temperature is controlled at 35 ℃, water is properly supplemented, and the humidity is more than 90%; in the later stage of starter propagation, the temperature is controlled at 28 ℃, and a large amount of starter propagation without sporulation is obtained after 40 hours;
(5) Fermentation: the yeast and brine are prepared according to the mass volume ratio=1:0.8, the brine concentration is 18.0g/100ml, the yeast and the brine at 35 ℃ are fully mixed through a yeast outlet auger and then are conveyed into a fermentation tank for heat preservation and fermentation, the fermentation temperature is controlled at 28 ℃, and the Russell yeast (the yeast number is more than or equal to 10) is added according to the mass volume ratio of 1:0.07 at 20 days of fermentation 9 cfu/ml) and Torulopsis globosa (yeast number is not less than 10) 8 cfu/ml) of mixed seed solution (ruhnella: torulopsis=5:1); and (5) fermenting for 90d, and sterilizing to obtain the fermented sauce.
Test examples
Physical and chemical indexes and amino acid contents in the fermented pastes prepared in examples 1 to 3 and comparative examples 1 to 3 were examined, respectively, and specific results are shown in tables 1 to 2.
Table 1: comparison of physical and chemical indicators of fermented Mass
As can be seen from the data in the above table, in the fermented pastes of examples 1 to 3, the amino acid nitrogen, polyphenol and flavonoid substances are significantly higher than those of the fermented pastes of comparative examples 1 to 3, and it is proved that the conversion of the substances in the pearl barley and black beans into the nutrient substances is easier to promote according to the method of the present application, so that the nutrient content in the prepared fermented paste is higher.
Table 2: comparative and example fermented sauce amino acid content comparison
As can be seen from the data in the above tables, the total amino acid content in examples 1-3 is significantly greater than that in comparative examples 1-3, demonstrating that the method of the present application is effective in increasing the amino acid content in fermented pastes.
Claims (7)
1. The preparation method of the coix seed and black bean fermented sauce is characterized by comprising the following steps of:
(1) Pretreatment of raw materials: respectively parching Coicis semen and semen Sojae Atricolor at 160-280 deg.C for 3-5min, pulverizing, and sieving to obtain Coicis semen powder and semen Sojae Atricolor powder;
(2) Puffing and denaturation: b, mixing the coix seed powder, the black bean powder and the wheat gluten in the step (1), and puffing under the following conditions: the screw speed is 200-400r/min, the feeding amount is 400-800g/min, the temperature is 130-140 ℃, and the puffed raw materials are obtained, wherein the mass ratio of the pearl barley powder to the black bean powder to the wheat gluten is 5-8:1-3:0.5-2;
(3) Preparing a bacterial suspension: respectively preparing Aspergillus oryzae, monascus purpureus and Corynebacterium glutamicum into bacterial suspension, and mixing Aspergillus oryzae bacterial suspension, monascus purpureus and Corynebacterium glutamicum bacterial suspension, wherein the concentration of Aspergillus oryzae bacterial suspension is 10 9 cfu/mL, monascus suspension concentration of 10 7 cfu/mL, C.glutamicum suspension at a concentration of 10 7 cfu/mL; mixing Aspergillus oryzae suspension, monascus suspension and Corynebacterium glutamicum suspension according to the mass ratio of 4-6:2-3:2-3 to obtain mixed bacterial suspension;
(4) Starter propagation: moistening and mixing the puffing raw materials in the step (2) and the mixed bacterial suspension in the step (3) according to the mass ratio of 1:0.45-0.55 to obtain a mixture, and ventilating and starter propagation the mixture to obtain starter propagation;
(5) Fermentation: fully mixing yeast and brine, performing heat preservation fermentation at 25-30 ℃ until the fermentation temperature reaches 18-22 days, adding mixed seed liquid of the roux rhodozyma and the torulopsis into the raw materials, and continuously performing fermentation until the fermentation temperature reaches 60-90 days to obtain fermented sauce;
(6) And (3) blending and sterilizing: adding adjuvants into the fermented sauce, and sterilizing.
2. The method for producing fermented soybean paste with pearl barley according to claim 1, wherein the crushed particle size in the step (1) is 10 to 30 mesh.
3. The method for preparing fermented soybean paste with pearl barley according to claim 1, wherein the moisture content of the mixture in the step (4) is 35 to 45%.
4. The method for preparing fermented soybean paste with pearl barley and black soybean according to claim 1, wherein in the process of preparing the yeast in the step (4), the temperature is controlled to be 28-32 ℃, the humidity is more than 90%, the temperature is controlled to be 32-37 ℃, the humidity is more than 90%, the temperature is controlled to be 25-30 ℃ in the middle of preparing the yeast, and the later period of preparing the yeast; the total time for preparing the yeast is 36-44h.
5. The method for preparing fermented sauce of coix seed and black bean according to claim 1, wherein the temperature of the brine in the step (5) is 33-37 ℃, the concentration of the brine is 14.0-18.0g/100ml, and the mass-volume ratio of yeast to the brine is 1:0.7-1.6.
6. The method for preparing fermented sauce of coix seed and black bean according to claim 1, wherein the mass-volume ratio of the raw material to the roux seed liquid in the step (5) is 1:0.02-0.05, and the mass-volume ratio of the raw material to the torulopsis seed liquid is 1:0.008-0.02.
7. The fermented soybean paste of coix seed and black soybean prepared by the method of any one of claims 1 to 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110843817.5A CN113519821B (en) | 2021-07-26 | 2021-07-26 | Fermented sauce containing coix seeds and black beans and preparation method of fermented sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110843817.5A CN113519821B (en) | 2021-07-26 | 2021-07-26 | Fermented sauce containing coix seeds and black beans and preparation method of fermented sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN113519821A CN113519821A (en) | 2021-10-22 |
| CN113519821B true CN113519821B (en) | 2023-09-29 |
Family
ID=78088963
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110843817.5A Active CN113519821B (en) | 2021-07-26 | 2021-07-26 | Fermented sauce containing coix seeds and black beans and preparation method of fermented sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113519821B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114365838B (en) * | 2021-12-31 | 2023-09-22 | 好记食品酿造股份有限公司 | Preparation method of oyster fermentation full juice oyster sauce |
| CN115590177B (en) * | 2022-10-20 | 2024-02-02 | 四川天味食品集团股份有限公司 | Germinated highland barley sweet flour paste and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609963A (en) * | 2013-12-06 | 2014-03-05 | 恩施硒多多生物科技开发有限公司 | Preparation method for fermented coarse grain sauce powder |
| CN104223002A (en) * | 2014-10-12 | 2014-12-24 | 青岛灯塔味业有限公司 | Composite soy and preparation method thereof |
| CN111165787A (en) * | 2020-01-07 | 2020-05-19 | 成都国酿食品股份有限公司 | Multi-strain double-fermentation black bean soy sauce and brewing method thereof |
| CN112674318A (en) * | 2021-01-29 | 2021-04-20 | 仇俊鹏 | Method for improving color, fragrance and taste of soy sauce based on soybeans and wheat |
-
2021
- 2021-07-26 CN CN202110843817.5A patent/CN113519821B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609963A (en) * | 2013-12-06 | 2014-03-05 | 恩施硒多多生物科技开发有限公司 | Preparation method for fermented coarse grain sauce powder |
| CN104223002A (en) * | 2014-10-12 | 2014-12-24 | 青岛灯塔味业有限公司 | Composite soy and preparation method thereof |
| CN111165787A (en) * | 2020-01-07 | 2020-05-19 | 成都国酿食品股份有限公司 | Multi-strain double-fermentation black bean soy sauce and brewing method thereof |
| CN112674318A (en) * | 2021-01-29 | 2021-04-20 | 仇俊鹏 | Method for improving color, fragrance and taste of soy sauce based on soybeans and wheat |
Also Published As
| Publication number | Publication date |
|---|---|
| CN113519821A (en) | 2021-10-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN113519821B (en) | Fermented sauce containing coix seeds and black beans and preparation method of fermented sauce | |
| CN111838644A (en) | Preparation method of soybean and chili compound fermented sauce, hotpot condiment and preparation method of hotpot condiment | |
| CN111869827A (en) | Sweet petal and preparation method thereof | |
| KR101844790B1 (en) | Manufacturing method of nodule using fermented pine leaves | |
| CN105661377B (en) | Preparation method of high-protein low-calorie fish meat crisp chips | |
| CN112971036A (en) | Fermented bean curd with sauce and preparation method thereof | |
| CN111713634A (en) | Coarse cereal rice type instant food and preparation method thereof | |
| CN108125119A (en) | A kind of processing method of rice flour | |
| KR101937638B1 (en) | Preparation method of protein kimchi for preventing obesity using soy bean and black garlic | |
| CN107751803B (en) | Aroma-enhanced crab meat thick broad-bean sauce and preparation method thereof | |
| CN105124260A (en) | Attractant-type beef cattle feed and preparation method thereof | |
| KR20170086196A (en) | Rice bran composition and preparing method for fermented rice bran composition | |
| KR102182126B1 (en) | fermented sawdust for grub feed and manufacturing method thereof and breeding method of grub | |
| CN107712455A (en) | A kind of fish larval diet for improving snakeheaded fish survival rate | |
| CN109511943B (en) | Preparation method of black garlic soy sauce | |
| CN106819024A (en) | A kind of spirulina chinese cymbidium cake and preparation method thereof | |
| CN113875794A (en) | Sturgeon huso broth sweet bread and preparation method thereof | |
| CN112293636A (en) | Chickpea natto powder solid beverage rich in anthocyanin and preparation method thereof | |
| CN107751804B (en) | Aroma-enhancing calcium broad bean paste and preparation method thereof | |
| KR101937639B1 (en) | Preparation method of protein powder kimchi for preventing obesity using soy bean and black garlic | |
| CN105076752A (en) | Dairy cow ketosis preventing and treating feed and preparation method thereof | |
| CN110791398A (en) | Walnut wine and preparation method thereof | |
| KR102626295B1 (en) | Composition of traditional red pepper paste and manufacturing method thereof | |
| CN109349499A (en) | A kind of adlay Rhizoma Gastrodiae coarse cereals flour and preparation method thereof | |
| CN107242524A (en) | A kind of starfish seafood soy-sauce and its production method |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |