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Fermented soybean and preparation method thereof

A technology for tempeh and soybeans, which is applied in the fields of food science, food preservation, application, etc., can solve the problems of reducing the nutritional value and sensory effect of tempeh, poor quality preservation effect, easy deterioration of tempeh, etc., so as to improve the nutritional content and sensory effect, and achieve a long shelf life. , The effect of improving the appearance

Inactive Publication Date: 2018-01-23
杨昌团
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, fermented soya bean has the problem of perishability and difficulty in preservation. At present, fermented soya bean in my country mainly adopts high salt or adding preservatives to achieve the purpose of prolonging the shelf life of fermented soya bean, but the above methods will not only reduce the nutritional value and sensory effect of fermented soya bean , The quality preservation effect is poor, and long-term consumption will cause damage to the human body

Method used

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  • Fermented soybean and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. Preparation before preparation

[0027] 1) Preparation of excipients

[0028] S1: In parts by weight, weigh 3 parts of ginger, 2 parts of tangerine peel, 1 part of garlic, 1 part of pepper, 1 part of star anise and 3 parts of table salt;

[0029] S2: Grind and sieve the weighed raw material components to 200 meshes, then dry-fry the ginger, tangerine peel, garlic, pepper and star anise until the aroma comes out, then cool to room temperature, add salt and stir until evenly mixed , to obtain the auxiliary materials and set aside.

[0030] 2) Preparation of coating film

[0031] S1: In parts by weight, weigh 2 parts of soybean protein isolate, 1 part of chitosan, 0.5 part of sodium alginate, 0.3 part of whey protein, 3 parts of corn starch, 0.2 part of perilla extract and 0.3 part of licorice extract ;

[0032] S2: After gelatinizing the cornstarch, add the rest of the raw materials and mix them uniformly to obtain a mixed raw material, mix and stir the mixed raw m...

Embodiment 2

[0046] 1. Preparation before preparation

[0047] 1) Preparation of excipients

[0048] S1: In parts by weight, weigh 4 parts of ginger, 3 parts of tangerine peel, 2 parts of garlic, 2 parts of pepper, 2 parts of star anise and 4 parts of table salt;

[0049] S2: Grind and sieve the weighed raw material components to 200 meshes, then dry-fry the ginger, tangerine peel, garlic, pepper and star anise until the aroma comes out, then cool to room temperature, add salt and stir until evenly mixed , to obtain the auxiliary materials and set aside.

[0050] 2) Preparation of coating film

[0051] S1: In parts by weight, weigh 4 parts of soybean protein isolate, 2.3 parts of chitosan, 0.9 part of sodium alginate, 0.6 part of whey protein, 4 parts of corn starch, 0.4 part of perilla extract and 0.4 part of licorice extract ;

[0052] S2: After gelatinizing the cornstarch, add the rest of the raw materials and mix them evenly to obtain a mixed raw material. Mix the mixed raw materia...

Embodiment 3

[0066] 1. Preparation before preparation

[0067] 1) Preparation of excipients

[0068] S1: In parts by weight, weigh 5 parts of ginger, 5 parts of tangerine peel, 3 parts of garlic, 3 parts of pepper, 3 parts of star anise and 5 parts of table salt;

[0069] S2: Grind and sieve the weighed raw material components to 200 meshes, then dry-fry the ginger, tangerine peel, garlic, pepper and star anise until the aroma comes out, then cool to room temperature, add salt and stir until evenly mixed , to obtain the auxiliary materials and set aside.

[0070] 2) Preparation of coating film

[0071] S1: In parts by weight, weigh 6 parts of soybean protein isolate, 3 parts of chitosan, 1.5 parts of sodium alginate, 0.8 parts of whey protein, 5 parts of corn starch, 0.6 parts of perilla extract and 0.6 part of licorice extract ;

[0072] S2: After gelatinizing the cornstarch, add the rest of the raw materials and mix them uniformly to obtain a mixed raw material, mix and stir the mixe...

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Abstract

The invention belongs to the technical field of food, and specifically discloses fermented soybean and a preparation method thereof. The fermented soybean provided by the invention comprises soybean,pekoe tea, an auxiliary material and a coating film in certain parts by weight, wherein the coating film comprises isolated soybean protein, chitosan, sodium alginate, whey protein, corn starch, a perilla extract and a licorice extract in certain parts by weight. The preparation method for the fermented soybean comprises the following steps: soybean pretreatment, preparation of tea water, stewing,fermentation, material mixing, coating film preparation, spray coating, and packaging. The fermented soybean provided by the invention has the characteristics of insusceptibility to deterioration, long shelf life, good preservation effect, high nutritive value, good sensory effect and food safety; meanwhile, the preparation method for the fermented soybean facilitates operation, is easy to control the quality of a product, and is applicable to large-scale production.

Description

【Technical field】 [0001] The invention relates to the technical field of food, in particular to fermented soya bean and a preparation method thereof. 【Background technique】 [0002] Douchi is mainly a traditional seasoning non-staple food made from black beans and soybeans through microbial fermentation. Tempeh is rich in protein, fat and carbohydrates, and contains a variety of amino acids needed by the human body, as well as a variety of minerals and vitamins and other nutrients. Its unique aroma can increase people's appetite and promote absorption. It can be used for For cooking, it can also be used as a substitute for meals. It is widely used in many regions of China and is deeply loved by people. [0003] However, fermented soya bean has the problem of perishability and difficulty in preservation. At present, fermented soya bean in my country mainly adopts high salt or adding preservatives to achieve the purpose of prolonging the shelf life of fermented soya bean, but...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L29/00A23L5/30A23L3/3472A23L3/3562A23L3/3526A23L11/50
Inventor 杨昌团
Owner 杨昌团
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