Flavored soybean paste and preparation method thereof

A soybean paste and flavor technology, applied in the field of condiments, can solve the problems that low-salt soybean paste cannot meet consumers' taste, nutrition and safety requirements, and achieve the effects of preventing vascular terminal constriction, prolonging shelf life, and being easy to store

Pending Publication Date: 2022-04-29
黑龙江香其食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem that the existing low-salt soybean paste cannot meet the taste, nutrition and safety requirements of consumers, the invention provides a flavor soybean paste and its preparation method

Method used

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  • Flavored soybean paste and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] This example provides a traditional flavor soybean paste and its preparation method.

[0044] The traditional flavor soybean paste of this embodiment includes the following components in parts by mass: 5 parts of insoluble soybean dietary fiber powder, 50 parts of soybean paste powder containing ACE inhibitory peptide, 10 parts of probiotic enzyme powder, and 30 parts of seasoning powder.

[0045] The preparation method of the traditional flavor soybean paste of the present embodiment comprises the steps:

[0046] Step 1, soybean pretreatment to prepare insoluble soybean dietary fiber and soybean protein powder:

[0047] Dry soybeans at 70°C to constant weight, crush them through a 100-mesh sieve to obtain soybean powder; add water and cellulase to soybean powder at a mass-volume ratio of 1g:50mL:0.5mL, and the enzyme activity of cellulase is 3U / mL, fully stirred and mixed with ultrasonic extraction, the power is 300W, the extraction temperature is 45°C, after ultraso...

Embodiment 2

[0064] This example provides a spicy soybean paste and a preparation method thereof.

[0065] The spicy flavor soybean paste of this embodiment comprises the following components by mass: 5 parts of insoluble soybean dietary fiber powder, 50 parts of soybean paste powder containing ACE inhibitory peptide, 10 parts of probiotic ferment microcapsules, 30 parts of seasoning powder and chili powder 5 servings.

[0066] The preparation method of the spicy flavor soybean paste of the present embodiment comprises the steps:

[0067] Step 1, soybean pretreatment to prepare insoluble soybean dietary fiber and soybean protein powder:

[0068] Dry soybeans at 60°C to constant weight, crush and pass through an 80-mesh sieve to obtain soybean powder; add water and cellulase to soybean powder at a mass-volume ratio of 1g:70mL:1mL, and the enzyme activity of cellulase is 3U / mL , fully stirred and mixed for ultrasonic extraction, the power is 400W, the extraction temperature is 50°C, after ...

Embodiment 3

[0087] This embodiment provides a soybean paste with a beef paste flavor and a preparation method thereof.

[0088] The present embodiment beef paste flavor soybean paste comprises the following components by mass: 6 parts of insoluble soybean dietary fiber powder, 45 parts of soybean paste powder containing ACE inhibitory peptide, 10 parts of probiotic enzyme powder, 20 parts of seasoning powder, dehydrated beef grains 6 parts, 1 part dehydrated diced carrot, 1 part dehydrated wolfberry, 1 part dehydrated diced fungus and 1 part fried sesame seed.

[0089] The preparation method of the present embodiment beef paste local flavor soybean paste comprises the steps:

[0090] Step 1, soybean pretreatment to prepare insoluble soybean dietary fiber and soybean protein powder:

[0091] Dry soybeans at 70°C to constant weight, crush them through an 80-mesh sieve to obtain soybean powder; add water and cellulase to soybean powder at a mass-volume ratio of 1g:50mL:3mL, and the enzyme a...

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Abstract

The invention relates to a flavored soybean paste and a preparation method thereof, and belongs to the technical field of seasonings. In order to solve the problem that the existing low-salt soybean paste cannot meet the requirements of consumers on taste, nutrition and safety, the invention provides a flavored soybean paste which is instant soybean paste powder and comprises the following components: insoluble soybean dietary fiber powder, soybean paste powder containing ACE inhibitory peptide, probiotic enzyme powder or probiotic enzyme microcapsules and seasoning powder. The finished soybean paste powder is low in water content and not prone to bag swelling, and the shelf life is prolonged under the condition that preservatives are not added. During eating, a proper amount of warm water is added and uniformly stirred to form paste, and the taste of the paste is the same as that of traditional soybean paste. The soybean paste disclosed by the invention has the effects of reducing blood pressure, blood fat and blood sugar, resisting bacteria, promoting digestion and absorption and regulating intestinal health, and meets the requirements of consumers on health and nutrition. The soybean paste disclosed by the invention has a traditional flavor and meets the requirements of consumers on the flavor of the soybean paste.

Description

technical field [0001] The invention belongs to the technical field of condiments, in particular to a flavor soybean paste and a preparation method thereof. Background technique [0002] Soybean paste (Soybean paste) has a long history in my country, and it is an indispensable accompaniment to people's lives. Soybean paste is mainly made of soybeans and flour through koji making and fermentation. It belongs to microbial fermented food and has the characteristics of rich sauce, bright color, delicious taste and unique flavor. After microbial fermentation, soybeans decompose large molecules into small molecules, and decompose some insoluble compounds into soluble low-molecular compounds, producing a variety of organic acids, alcohols, esters, and amino acids with fragrance, so they are easier to be digested and absorbed by the human body, improving the health of the human body. Soybean bioavailability. [0003] Traditional soy sauce is prepared by natural inoculation ferment...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/50A23L27/60A23L5/10A23L5/30A23L13/10A23L19/00A23L27/00A23L27/10A23L29/00A23L31/00A23L33/00A23L33/18A23L33/22
CPCA23L11/50A23L27/60A23L33/00A23L33/22A23L33/18A23L13/10A23L31/00A23L19/03A23L27/00A23L27/10A23L29/06A23L5/32A23L5/12A23V2002/00A23V2200/30A23V2200/328A23V2200/326A23V2200/32A23V2250/55A23V2300/48A23V2250/76
Inventor 陈帅军高吉孔德柱岳春路
Owner 黑龙江香其食品股份有限公司
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