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High-salt diluted-state black soybean sauce and preparation method thereof

A high-salt dilute state, black bean technology, applied in the field of condiments, can solve the problem that the functional components anthocyanins cannot be protected

Inactive Publication Date: 2012-11-28
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, due to the limitations of raw materials such as high fat content and high starch content of black soybeans, there is no soy sauce production process that is very suitable for black soybeans. Most of the black soybean soy sauce sold on the market is made of black soybeans, soybeans or soybean meal, mixed fried wheat or bran. In addition, the functional components of anthocyanins in black beans cannot be protected by traditional techniques

Method used

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  • High-salt diluted-state black soybean sauce and preparation method thereof
  • High-salt diluted-state black soybean sauce and preparation method thereof
  • High-salt diluted-state black soybean sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A preparation method of high-salt dilute black bean soy sauce, the steps are as follows:

[0035] (1) Raw material pretreatment

[0036] After the black beans are selected and cleaned, soak the beans in clear water for 4 hours at a temperature of 30°C. The fried wheat is soaked in boiling water of the same quality for 0.5 hours, and the soaked water soaked with the black beans is retained for recycling. Black beans: fried wheat = 5:5 (mass ratio );

[0037] The black soybeans selected for the raw materials are Heilongjiang Suihua Lvren black soybeans with a protein content between 35% (dry basis) and 45%, and a crude starch content between 28% and 35%. Eligibility criteria for soaking black soybeans: no wrinkles in the appearance of the bean skin, full and shiny after swelling with water, no cracking or peeling of the skin, the soaking rate is greater than 54% to 58%, and the soaking uniformity rate is less than 5%.

[0038] (2) Steamed beans

[0039] The black beans soaked in ...

Embodiment 2

[0051] A method for preparing high-salt dilute black soybean soy sauce, the steps are as follows: (for items not detailed in this example, refer to Example 1, such as seed koji preparation, brine configuration, etc.)

[0052] (1) Raw material ratio and pretreatment

[0053] Black beans: Stir-fried wheat = 5:5 (quality ratio). Black beans are selected. After washing the beans, soak in clean water for 4 hours. The quality of the soaking is through the appearance of the black soybean skin without wrinkles. The beans fully absorb water and expand, full and shiny, without skin cracking. For peeling phenomenon, you can easily pinch it in with your nails. Soak the fried wheat with boiling water of the same quality for 0.5 hours.

[0054] (2) Steamed beans

[0055] The black beans soaked in step (1) are steamed at 121°C, pressure 0.1MPa, and steamed for 20 minutes to ensure that the beans are cooked. After cooking, the digestibility index is tested according to the national standard (STB 1031...

Embodiment 1）

[0056] (3) Making Daqu

[0057] The steamed black beans are fully mixed with the moisturized fried wheat while the heat is hot, mix the ingredients, wait until the temperature drops below 35°C, insert 0.3% (weight ratio) seed koji, mix well, and ventilate for 36 hours. Collection. Determine the final koji making time by comparing the appearance state of Daqu with protease activity and glucoamylase activity (see attached Pic 4-1 , Attached Figure 4-2 ), that is, the music making ends at the highest point (36 hours in this example).

[0058] (4) Fermentation

[0059] Stir in 18-20°Bé brine with a temperature of 4°C. In order to ensure the full use of anthocyanins and prevent the cooking from being damaged, the brine added here is made up of the water left over from soaking beans, which is combined with Daqu According to the volume ratio of 1.1:1, start fermentation at 15℃, raise one degree a day, stir once every two days, wait until the temperature rises to 30℃, and keep the produ...

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Abstract

The invention relates to a high-salt diluted-state black soybean sauce and a preparation method thereof. Main raw materials of the black soybean sauce comprise black soybean, fried wheat, edible salt and water; and concrete steps comprise concentrating and cleaning black soybeans, soaking for 4 hours, steaming for 20 minutes at the temperature of 121 DEG C, wherein cooked material digestion rate can reach up to 85.41%, mixing and braising steamed black soybean and fried wheat for 10 minutes in mass ratio of 5:5 while the steamed black soybean and fried wheat are hot, cooling to 35 DEG C, inoculating aspergillus oryzae mould starter according to the rate of 0.3%, mixing to be uniform, preparing yeast for making hard liquor, collecting the yeast after 36 hours, then adding 20Be saline waterfor fermenting, wherein volume ratio of the saline water to the yeast is 1.1:1, then fermenting for six months, squeezing, filtering, sterilizing and packaging, thus the black soybean sauce is obtained. The black soybean sauce disclosed by the invention has excellent quality, outstanding ester fragrance and delicious taste and also has specific component of black soybean, namely anthocyanin, thusappearance and colour of the sauce and product quality can be more popular with consumers.

Description

Technical field [0001] The invention belongs to the field of condiments, and relates to a soy sauce, particularly a high-salt dilute black bean soy sauce and a preparation method thereof. Background technique [0002] With the development of modern technology, health and nutrition have become the goals that people generally pursue in their daily diet, especially black foods, such as black sesame seeds, black rice, and black beans. The results of modern nutrition analysis show that the color of food is closely related to the content of nutrients. The darker the natural color of the food, the richer the nutrients and the higher the nutrient content. [0003] Black beans are rich in nutrients such as protein, fat, amino acids, and isoflavones, polysaccharides, pigments and other biologically active substances, which have health effects such as delaying aging, enhancing immunity, calming, and improving sleep. Therefore, black beans are traditional Chinese medicine and food. Black bea...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L27/50
Inventor 王春玲侯丽华王猛伍燕湘
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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