Preparation method of low-tyrosine and low-salt flavored soybean paste

A technology of tyrosine and soybean paste, which is applied in the direction of microorganism-based methods, biochemical equipment and methods, and the functions of food ingredients, can solve problems affecting the flavor of soybean paste, trouble enterprises, increase the use of soy sauce residue, etc., and achieve Eliminate the taste of crude fiber, facilitate destruction, and reduce space occupation

Active Publication Date: 2021-03-19
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the addition of soy sauce dregs affects the flavor of soy sauce, so only a small part of soy sauce dregs can be used for soybean paste production, and most of the soy sauce dregs are still discarded
If the use of soy sauce residue in soybean paste is increased, it will become another major problem that plagues enterprises.

Method used

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  • Preparation method of low-tyrosine and low-salt flavored soybean paste
  • Preparation method of low-tyrosine and low-salt flavored soybean paste
  • Preparation method of low-tyrosine and low-salt flavored soybean paste

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Effect test

Embodiment 1

[0038] Embodiment 1 (best embodiment)

[0039] The preparation method of low-tyrosine and low-salt flavor soybean paste, the steps are as follows:

[0040] (1) Pretreatment of soy sauce residue: take the soy sauce residue squeezed by cloth bag, grind it into powder, pass it through a 20-mesh sieve, send it into a steam explosion device, perform steam explosion treatment at 0.8MPa for 3 minutes, and dry it for later use. Soy sauce residue: the main components of soy sauce residue after soybean flour fermentation are: 20% crude protein, 8% crude fat, and 11% reducing sugar.

[0041] (2) Functional raw material compound formula: 50 parts of soy sauce residue powder after steam explosion, 5 parts of Hericium erinaceus powder, 5 parts of Pleurotus eryngii powder, 6 parts of seafood mushroom powder, 15 parts of trumpet fungus powder, and 10 parts of white fungus powder .

[0042] (3) Soybean pretreatment: Soak soybeans in water with 5 times the mass, 30°C, and low-frequency ultrason...

Embodiment 2

[0056] The preparation method of low-tyrosine and low-salt flavored soy sauce, without adding soy sauce residue and mushrooms, the steps are as follows:

[0057] (1) Soybean pretreatment: Soak soybeans in water with 5 times the mass, 30°C, and low-frequency ultrasonic treatment for 10 hours.

[0058] (2) Sterilization treatment: Treat the pretreated soybeans at 121° C. for 10 minutes, release the pressure while it is hot and exhaust, continue the treatment for 10 minutes, and release the pressure and exhaust while it is hot again.

[0059] (3) Flour frying: Put the flour into a hot pot and fry for 20-30s. Mix the mixture of functional raw materials and soybeans with the fried flour at a mass ratio of 3:1.

[0060] (4) preparation of loofah antibacterial fiber composite material:

[0061] Preparation of loofah grafted acrylic acid: benzophenone: absolute ethanol = 1:10 (w / v) mix and dissolve completely, add acrylic acid, stir evenly. The loofah is cleaned and soaked in the mi...

Embodiment 3

[0079] The preparation method of low-tyrosine and low-salt flavored soy sauce does not add loofah antibacterial fiber composite material, and the steps are as follows:

[0080] (1) Pretreatment of soy sauce residue: take the soy sauce residue squeezed by cloth bag, grind it into powder, pass it through a 20-mesh sieve, send it into a steam explosion device, perform steam explosion treatment at 0.8MPa for 3 minutes, and dry it for later use.

[0081](2) Functional raw material compound formula: 50 parts of soy sauce residue powder after steam explosion, 5 parts of Hericium erinaceus powder, 5 parts of Pleurotus eryngii powder, 6 parts of seafood mushroom powder, 15 parts of trumpet fungus powder, and 10 parts of white fungus powder .

[0082] (3) Soybean pretreatment: Soak soybeans in water with 5 times the mass, 30°C, and low-frequency ultrasonic treatment for 10 hours.

[0083] (4) Sterilization treatment: mix the raw material compound in step (2) and the pretreated soybeans...

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Abstract

The invention relates to a preparation method of low-tyrosine and low-salt flavored soybean paste. The method comprises the following steps of (1) soy sauce residue pretreatment; (2) functional raw material compound formulation; (3) soybean pretreatment; (4) sterilization treatment; (5) flour stir-frying; and (6) preparation of a loofah sponge casein-removed fiber material, wherein the fiber material contains tyrosine aminotransferase; (7) preparation of yeast for making hard liquor; (8) preparation of potassium ion saline water, wherein edible salt, KCl and water are mixed uniformly in a massratio of (1.2-1.5): 0.5: 10; (9) preparation of a W1/O/W2 emulsified bacteria solution; and (10) soybean paste fermentation. Added hericium erinaceus powder, pleurotus eryngii powder, hypsizygus marmoreus powder, cantharellus flocclsus schw powder and tremella powder are rich in polysaccharide, peptide and bioactive substance, and have the effects of helping digestion, benefiting five internal organs, resisting cardiovascular diseases, nourishing the body and the like. In addition, composite mushroom powder is rich in glutamic acid, aspartic acid, pleurotus eryngii polypeptide and the like, and can achieve a natural freshness improving effect.

Description

technical field [0001] The invention belongs to the technical field of condiment brewing, and in particular relates to a preparation method of low-tyrosine and low-salt flavor soybean paste and low-tyrosine and low-salt flavor soybean paste. Background technique [0002] During the fermentation process of soybean paste, due to the action of protease, the degree of hydrolysis of soybean protein is enhanced to form a large number of free amino acids, and free tyrosine forms white spots due to aggregation and crystallization, which has a negative impact on the quality of soybean paste and caused serious damage. Economic losses. How to completely and effectively solve the formation of white spots in the fermentation process of soybean paste has become a difficult problem that plagues most enterprises. [0003] The annual output of soy sauce residue in my country is huge, because it is rich in nutrients, such as crude protein (23.09g / 100g), amino nitrogen (788mg / 100g), ash (34-3...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/50A23L31/00A23L33/00A23L5/30D06M13/256D06M16/00D06M13/152D06M15/15D06M13/11C12N1/14D06M101/16C12R1/69
CPCA23L31/00A23L33/00A23L5/32D06M13/256D06M16/003D06M13/152D06M15/15D06M13/11D06M16/00C12N1/14A23V2002/00D06M2101/16A23V2200/32A23V2200/326A23V2200/30
Inventor 赵国忠刘婷婷周新运姚云平韩冉王汝华孔宇陈文
Owner TIANJIN UNIV OF SCI & TECH
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