Coix seed and black bean fermented sauce and preparation method thereof

A fermented sauce and black soybean technology, applied in the field of seasoning sauce, can solve problems such as the limited application range of barley, and achieve the effect of promoting the denaturation of macromolecular substances, improving nutritional value and flavor, and increasing aroma

Pending Publication Date: 2021-10-22
四川天味食品集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Aiming at the above-mentioned problems existing in the prior art, the present invention provides a barley and black bean fermented sauce and a preparation method thereof. The barley and black bean fermented sauce can effectively solve the problem of limited application range of the existing barley and provide a nutritional and functional value The fermented sauce with advantages meets the needs of modern consumers for health, nutrition and low salt, and broadens the application of barley

Method used

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  • Coix seed and black bean fermented sauce and preparation method thereof
  • Coix seed and black bean fermented sauce and preparation method thereof
  • Coix seed and black bean fermented sauce and preparation method thereof

Examples

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Effect test

Embodiment 1

[0031] A fermented barley and black bean paste, the preparation method of which comprises the following steps:

[0032] (1) Raw material pretreatment: Roast the barley and black beans that have been screened and removed, respectively, at a roasting temperature of 200°C, and a roasting time of 4 minutes. After roasting, they are crushed and passed through a 20-mesh sieve;

[0033] (2) Expansion denaturation: The obtained coix seed powder, black soybean powder and gluten powder are processed by puffing equipment according to the mass ratio of 6:2:2. Puffing conditions: the screw speed is 400r / min, and the feed amount is 600g / min, temperature 140℃;

[0034] (3) Preparation of bacterial suspension: Aspergillus oryzae, Monascus and Corynebacterium glutamicum were prepared into 10 9 、10 7 and 10 7 The bacterial suspension of cfu / mL is then mixed according to the volume ratio of 5:3:2 to obtain a mixed bacterial suspension;

[0035] (4) Koji making: the denatured material obtain...

Embodiment 2

[0038] A fermented barley and black bean paste, the preparation method of which comprises the following steps:

[0039] (1) Raw material pretreatment: Roast the barley and black beans that have been screened and removed, respectively, at a roasting temperature of 170°C, and a roasting time of 4 minutes. After roasting, they are crushed and passed through a 10-mesh sieve;

[0040] (2) Expansion denaturation: The obtained coix seed powder, black soybean powder and gluten powder are extruded through the extruding equipment according to the mass ratio of 7:2:1. The extruding conditions: the screw speed is 300r / min, and the feed amount is 400g / min, temperature 130℃;

[0041] (3) Preparation of bacterial suspension: Aspergillus oryzae, Monascus and Corynebacterium glutamicum were prepared into 10 9 、10 7 and 10 7 The bacterial suspension of cfu / mL is then mixed according to the volume ratio of 4:3:3 to obtain a mixed bacterial suspension;

[0042] (4) Koji making: the denatured...

Embodiment 3

[0045] A fermented barley and black bean paste, the preparation method of which comprises the following steps:

[0046] (1) Raw material pretreatment: Roast the barley and black beans that have been screened and removed respectively, the roasting temperature: 260°C, the roasting time: 4min, and crush them through a 30-mesh sieve after roasting;

[0047] (2) Expansion denaturation: The obtained coix seed powder, black soybean powder and gluten powder are extruded through the extruding equipment according to the mass ratio of 8:1:1. The extruding conditions: the screw speed is 200r / min, and the feed amount is 500g / min, temperature 135℃;

[0048] (3) Preparation of bacterial suspension: Aspergillus oryzae, Monascus and Corynebacterium glutamicum were prepared into 10 9 、10 7 and 10 7 The bacterial suspension of cfu / mL is then mixed according to the volume ratio of 6:2:3 to obtain a mixed bacterial suspension;

[0049] (4) Koji making: the denatured raw material obtained in s...

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Abstract

The invention provides a coix seed and black bean fermented sauce and a preparation method thereof. The preparation method comprises the following steps: respectively roasting coix seeds and black beans, crushing and sieving to obtain coix seed powder and black bean powder; performing puffing treatment on the coix seed powder, the black bean powder and the vital gluten to obtain puffed raw materials; preparing aspergillus oryzae, monascus and corynebacterium glutamicum into a mixed bacterium suspension; moistening and stirring the puffed raw materials and the mixed bacterial suspension with water to obtain a mixture, and subjecting the mixture to ventilation and starter propagation to make a koji; fully mixing the finished koji and saline water and subjecting the mixture to heat preservation fermentation; after the fermentation for 18-22 days, adding a mixed seed solution of saccharomyces rouxii and torulopsis torulosa into the raw materials, continuing the fermentation; after fermentation for 60-90 days, completing preparation of the fermented sauce. The coix seed and black bean fermented sauce can effectively solve the problem that the application range of the existing coix seeds is limited. The invention provides the fermented sauce with advantages in nutrition and functional value, which meets the requirements of modern consumers for health, nutrition and low salt, and widens the application range of the coix seeds.

Description

technical field [0001] The invention belongs to the technical field of seasoning sauce, and in particular relates to fermented barley and black bean sauce and a preparation method thereof. Background technique [0002] Barley, also known as coix seed, barley rice, etc., is a well-known cereal for both medicine and food, and can be called the "king of grass". As an important high-quality miscellaneous grain, barley is rich in various amino acids, polyunsaturated fatty acids, 29 kinds of trace elements, vitamin E, and vitamin B. Modern research shows that barley is rich in various active ingredients such as coixenolide, coix polysaccharide, coixin and unique triterpenoids with high medicinal value, which have antipyretic, sedative, analgesic, immune-enhancing, anti-tumor properties. , lowering blood sugar, lowering blood pressure, anti-inflammatory, preventing arteriosclerosis, anti-aging and other effects. [0003] Coix seed is limited in deep processing and comprehensive u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L7/104A23L7/17A23L11/50A23P30/34
CPCA23L27/60A23L7/104A23L7/17A23L11/50A23P30/34A23V2002/00A23V2250/76A23V2250/5486
Inventor 钟小廷郭川川谢思李般程张林
Owner 四川天味食品集团股份有限公司
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