A high-pressure quick-preparation low-salt middle-aged and elderly soybean sauce and a preparation method thereof

Abstract

The application discloses a kind of high-pressure speed preparation low-salt middle-aged soybean seasoning sauce and its preparation method, belong to food processing technical field.The method uses dry soybean as main raw material, adds 1.0~1.5 portions of salt (1 / 10 of traditional product), is matched with pumpkin puree, lentinus edodes extract, calcium carbonate and inulin, is made into by pretreatment, high-pressure cooking (0.08~0.12MPa / 20~25 minutes), broken homogenization, deployment nutrition, low-temperature sterilization and vacuum small package.The application does not need fermentation link, production cycle is not more than 4 hours, efficiency is improved by more than 80% compared with traditional process;Sauce particle size 0.3~0.8mm, soft taste is easily digested, salt content is low and calcium element and dietary fiber are strengthened, adapts middle-aged salt control and nutritional requirement, normal temperature shelf life can reach 30 days, with health, convenience and practicality, market application prospect is wide.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a high-pressure, rapid-process, low-salt soybean seasoning sauce for middle-aged and elderly people and its preparation method, which is particularly suitable for middle-aged and elderly people who need to control their salt intake. Background Technology

[0002] Soybean paste is a traditional condiment made primarily from fermented soybeans and is rich in nutrients such as protein and minerals. However, traditional soybean paste has three major problems: First, it has an extremely high salt content, with the industry standard being 10% to 15% (by weight). Long-term consumption can easily lead to diseases such as high blood pressure and high cholesterol, making it unsuitable for the salt control needs of middle-aged and elderly people. Second, the production cycle is long, requiring multiple steps such as koji making and fermentation, taking 1 to 3 months, and the fermentation products may irritate the sensitive stomachs of middle-aged and elderly people. Third, it has a hard texture, as traditional steaming and cooking processes are insufficient, resulting in coarse and hard soybean grains that are not conducive to chewing and digestion for middle-aged and elderly people. Existing technologies have significant shortcomings in their related improvements: for example, the salt-free fermented soybean paste process disclosed in CN101176547A, although salt-free, still requires multi-strain fermentation, resulting in a production cycle of up to 28 days, and it does not solve the problem of a hard texture; the high-pressure steaming soybean paste process in CN116268295A still adds 6%~8% salt, failing to achieve salt control; and the low-salt soy sauce patent (US 11766061 B2) from Kikkoman requires yeast fermentation and is designed for liquid seasoning, not suitable for semi-solid soybean seasoning sauces, and does not consider the digestive characteristics of middle-aged and elderly people. Therefore, developing a low-salt, quick-to-prepare, easily digestible soybean seasoning sauce with nutritional suitability for middle-aged and elderly people has become a pressing technical challenge for the industry. Summary of the Invention

[0003] 1. Technical problems to be solved This invention aims to overcome the shortcomings of existing soybean pastes, such as high salt content, long production cycle, and poor digestibility, and provides a high-pressure, fast-processing, low-salt soybean seasoning sauce for middle-aged and elderly people, as well as its preparation method, achieving the following objectives: ① The salt content is reduced to 1 / 10 of traditional products, meeting the salt control needs of middle-aged and elderly people; ② The production cycle is shortened by more than 80%, eliminating the need for fermentation; ③ The texture is soft and easy to digest, suitable for the chewing and gastrointestinal functions of middle-aged and elderly people; ④ It is fortified with calcium and dietary fiber to supplement the nutritional needs of middle-aged and elderly people.

[0004] 2. Technical Solution A method for preparing a high-pressure, rapid-process, low-salt soybean seasoning sauce for middle-aged and elderly people includes the following steps: 1. Raw material preparation: By weight, the raw materials are selected as follows: 100 parts dried soybeans, 1.0-1.5 parts salt, 30-50 parts pumpkin puree, 5-8 parts shiitake mushroom extract, 1-2 parts calcium carbonate, 0.3-0.8 parts inulin, and 100-120 parts water; the dried soybeans should be plump and free of mold, with a particle size of 2.5-3.5 mm; 2. Pretreatment: After washing the dried soybeans, soak them in water at 20-30℃ for 6-10 hours until the soybeans have no hard core and no wrinkles on the surface. The weight of the soaked soybeans should be 2.4-3.0 times that of the dried soybeans; 3. 4. High-Pressure Cooking: Place the soaked soybeans and water into a pressure cooker, seal, and heat to 0.08~0.12MPa. Maintain this pressure and cook for 20~25 minutes. After natural pressure release, remove the soybeans to obtain soft and tender soybeans. 5. Crushing and Homogenizing: Cool the high-pressure cooked soybeans to below 40℃, crush them in a crusher, and pass them through an 80~100 mesh sieve to obtain a fine paste with a particle size of 0.3~0.8mm. 6. Nutritional Blending: Add a preset ratio of salt, pumpkin puree, shiitake mushroom extract, calcium carbonate, and inulin to the paste. Stir at 35~40℃ for 10~15 minutes at a stirring speed of 300~500r / min to ensure uniform mixing. 7. Low-Temperature Sterilization: Place the prepared paste into a sterilization device and pasteurize at 80~85℃ for 15~20 minutes to kill harmful microorganisms. Vacuum packaging: While the paste is still hot, pack it into a sterile packaging container, each bag weighing 20-30g. After vacuum sealing, quickly cool it to room temperature to obtain the finished product.

[0005] 3. Beneficial effects Compared with existing technologies, this invention has the following significant advantages: Low salt and healthy: The amount of added salt is only 1.0%~1.5%, which is 1 / 10 of that in traditional soybean paste. It can effectively reduce the risk of hypertension and hyperlipidemia in middle-aged and elderly people, and meets the standards for salt-controlled diets; Quick and efficient: It adopts a high-pressure steaming process, with a steaming time of only 20~25 minutes and a total production cycle of no more than 4 hours. Compared with the traditional fermentation process (1~3 months), the efficiency is increased by more than 80%, and there is no need for a fermentation step, avoiding the risk of contamination by miscellaneous bacteria; Easy to digest and suitable: Low-pressure long-time high-pressure steaming fully breaks down the cell walls of soybeans. Combined with a fine particle size of 0.3~0.8mm, the texture is soft and smooth without any graininess, which is suitable for the chewing and gastrointestinal functions of middle-aged and elderly people, solving the problem of difficult digestion of traditional products; Nutritionally fortified: 1~2% calcium carbonate is added to supplement calcium, 0.3~0.8% inulin increases dietary fiber, and pumpkin puree and shiitake mushroom extract replace part of the saltiness, achieving a balance between nutrition and flavor and meeting the nutritional needs of middle-aged and elderly people; Long shelf life: Combining pasteurization at 80~85℃ and vacuum packaging design, the shelf life can reach more than 3 months at room temperature, and the single-use size avoids spoilage after opening, which is suitable for the consumption habits of middle-aged and elderly people. Detailed Implementation Example

[0006] 1. Raw material preparation: Select 500g dried soybeans (particle size 2.8~3.2mm), 6g salt (1.2%), 200g pumpkin puree, 30g shiitake mushroom extract, 8g calcium carbonate (1.6%), 3g inulin (0.6%), and 550g water; 2. Pretreatment: After washing the dried soybeans, soak them in 25℃ water for 8 hours. After soaking, the soybeans should weigh 1300g, with no hard core and no wrinkles on the surface; 3. High-pressure cooking: Place the soybeans and water in a pressure cooker, seal and heat to 0.10MPa, maintain cooking for 22 minutes, and remove after natural pressure release; 4. Crushing and homogenization: Cool to 38℃, crush in a crusher, and pass through a 90-mesh sieve to obtain a paste with a particle size of 0.5~0.6mm; 5. Nutritional preparation: Add salt, pumpkin puree, shiitake mushroom extract, calcium carbonate and inulin, stir at 400r / min for 12 minutes at 38℃ until well mixed; 6. Low-temperature sterilization: Pasteurize at 82℃ for 18 minutes; 7. Vacuum packaging: Dispense into 25g / bag aseptic packages, vacuum seal and cool to room temperature. Example

[0007] 1. Raw material preparation: 1000g dried soybeans, 10g salt (1.0%), 300g pumpkin puree, 50g shiitake mushroom extract, 10g calcium carbonate (1.0%), 5g inulin (0.5%), 1000g water; 2. Pretreatment: Soak in 20℃ water for 10 hours, resulting in a weight of 2800g after soaking; 3. High-pressure cooking: Cook at 0.08MPa pressure for 25 minutes; 4. Crushing and homogenization: Cool to 35℃, crush, and pass through an 80-mesh sieve to achieve a particle size of 0.6~0.8mm; 5. Nutritional blending: Stir at 300r / min for 15 minutes at 35℃; 6. Low-temperature sterilization: Sterilize at 80℃ for 20 minutes; 7. Vacuum packaging: Vacuum-sealed 30g / bag. Example

[0008] 1. Raw material preparation: 800g dried soybeans, 12g salt (1.5%), 400g pumpkin puree, 64g shiitake mushroom extract, 16g calcium carbonate (2.0%), 6.4g inulin (0.8%), 960g water; 2. Pretreatment: Soak in 30℃ water for 6 hours, weight after soaking: 2240g; 3. High-pressure cooking: Cook at 0.12MPa pressure for 20 minutes; 4. Crushing. Performance testing 1. Sensory evaluation: 30 middle-aged and elderly people aged 55-75 were invited to taste the product. Over 90% of them rated the sauce as having a delicate texture, soft and savory taste, and a moderate level of freshness and aroma, without any salty or astringent taste. 2. Physicochemical indicators: Salt content 1.0%~1.5%, moisture content 62%~64%, protein content ≥8%, calcium content ≥150mg / 100g, dietary fiber content ≥1.2g / 100g. 3. Shelf life test: Stored at room temperature (25℃) for 30 days, no mold or off-odors were observed, total bacterial count ≤100CFU / g, and no pathogenic bacteria were detected. 4. Efficiency comparison: The traditional fermented soybean paste production cycle is 60 days, while the production cycle of this invention is 3.5 hours, representing a 411-fold increase in efficiency.

Claims

1. A method for preparing a high-pressure, rapid-process, low-salt soybean seasoning sauce for middle-aged and elderly people, characterized in that, Includes the following steps:

1. Raw material preparation: By weight, the raw material composition is 100 parts dried soybeans, 1.0-1.5 parts salt, 30-50 parts pumpkin puree, 5-8 parts shiitake mushroom extract, 1-2 parts calcium carbonate, 0.3-0.8 parts inulin, and 100-120 parts water; 2. Pretreatment: After washing the dried soybeans, soak them in water at 20-30℃ for 6-10 hours until the soybeans have no hard core and the surface is wrinkle-free; 3. High-pressure cooking: Put the soaked soybeans and water into a pressure cooker and cook at 0.08-0.12MPa for 20-25 minutes, then remove them after natural pressure release; 4. Crushing and homogenization: Cool to below 40℃, crush and pass through an 80-100 mesh sieve to obtain a paste with a particle size of 0.3-0.8mm; 5. Nutritional preparation: Add salt, pumpkin puree, shiitake mushroom extract, calcium carbonate and inulin, and stir at 35~40℃ for 10~15 minutes; 6. Low-temperature sterilization: Pasteurize at 80~85℃ for 15~20 minutes; 7. Vacuum packaging: Dispense into sterile containers of 20~30g / bag, vacuum seal and cool to room temperature.

2. The preparation method according to claim 1, characterized in that, The dried soybeans have a particle size of 2.5~3.5mm and are free from mold and insect infestation.