阅读说明：本技术 一种豆制品发酵工艺 (Bean product fermentation process ) 是由 薛丽娜 宋永良 姚兴琴 唐海艺 于 2020-07-02 设计创作，主要内容包括：本发明公开一种豆制品发酵工艺,具体涉及豆制品发酵工艺技术领域,包括一种豆制品发酵工艺,具体包括以下加工步骤：步骤一：原料准备,对事先准备的黄豆进行筛选,剃除表面有划痕、虫痕、褶皱等问题的黄豆颗粒,并去除黄豆中混入的泥土、砂砾等物质,留下颗粒饱满、色泽亮丽的黄豆；步骤二：原料清洗,用清水清洗挑选出来的优质黄豆,保证黄豆表面洁净。本发明在豆浆块接种菌落之前培养合适的菌种,利用适合的培养基创造合适的条件培养嗜酸乳杆菌、产酯型异常汉逊酵母菌、平展米曲霉,通过控制培养基内生物所需基本的蛋白质等原料来控制菌落的数量,从而控制豆制品发酵时的菌落数量。(The invention discloses a fermentation process of a bean product, particularly relates to the technical field of fermentation processes of bean products, and comprises the following processing steps: the method comprises the following steps: preparing raw materials, namely screening soybeans prepared in advance, shaving off soybean particles with the problems of scratches, worm marks, wrinkles and the like on the surfaces, removing soil, gravels and other substances mixed in the soybeans, and leaving the soybeans with full particles and bright color; step two: cleaning raw materials, and cleaning the selected high-quality soybeans with clear water to ensure the cleanness of the surfaces of the soybeans. The invention cultures proper strains before the soybean milk block is inoculated with colonies, creates proper conditions by using proper culture medium to culture lactobacillus acidophilus, ester-producing abnormal Hansenula polymorpha and flat aspergillus oryzae, and controls the number of the colonies by controlling raw materials such as basic protein required by organisms in the culture medium, thereby controlling the number of the colonies when the bean product is fermented.)

1. A fermentation process of bean products is characterized by comprising the following steps: the method specifically comprises the following processing steps:

the method comprises the following steps: preparing raw materials, namely screening soybeans prepared in advance, shaving off soybean particles with the problems of scratches, worm marks, wrinkles and the like on the surfaces, removing soil, gravels and other substances mixed in the soybeans, and leaving the soybeans with full particles and bright color;

step two: cleaning raw materials, namely cleaning the selected high-quality soybeans with clear water to ensure that the surfaces of the soybeans are clean;

step three: soaking, namely preparing a soaking barrel, filling the cleaned high-quality soybeans into the soaking barrel, and injecting sufficient clear water into the soaking barrel for a sufficient time to ensure that the soybeans absorb sufficient water and then swell;

step four: grinding and filtering, namely preparing a grinding filter in advance and cleaning the grinding filter, putting the soybeans which are expanded by absorbing water into the grinding filter, grinding the soybean particles and respectively collecting filter residues and soybean milk;

step five: boiling, namely putting the collected soybean milk into a heating kettle, heating the heating kettle by using slow fire, removing soybean milk bubbles on the surface, sealing the heating kettle after the soybean milk bubbles are removed, continuously heating to 100 ℃, keeping the temperature for 10-30 minutes, and naturally cooling to 60-75 ℃;

step six: coagulating, namely injecting the soybean milk at the temperature of 60-75 ℃ into a stirring kettle, adding a proper amount of lactone into the stirring kettle, stirring at a constant speed for 3-5 minutes anticlockwise to enable the lactone to be completely dissolved in the soybean milk, and naturally cooling to room temperature to automatically coagulate the soybean milk;

step seven: culturing mixed strains, wherein lactobacillus acidophilus CICC No.6074 adopts a broth culture Medium (MRS) liquid culture medium for amplification culture for 48h, ester-producing type abnormal hansenula polymorpha CGMCC No2.338 adopts a potato liquid culture medium (PDA) for amplification culture for 48h, and flat aspergillus oryzae CICC No.2345 adopts a 5 Be' malt extract agar culture medium (AS13) for growth and amplification culture for 48 h;

step eight: inoculating, namely placing the coagulated soybean milk blocks into a reaction kettle, and inoculating the surfaces of the soybean milk blocks with a proper amount of mixed bacterial liquid, and controlling the water content of the materials to be 63% -67% after inoculating to obtain a material A;

step nine: the first fermentation, namely paving the material A in a fermentation box according to the thickness of 2-3 cm, controlling the temperature of the material A to be 25-35 ℃ and the relative humidity to be more than 90%, and fermenting for 72-96 hours to form a material B;

step ten: performing secondary fermentation, namely adding a proper amount of salt and 3% of bruised ginger into the material B obtained in the step eight, uniformly stirring for 10-20 minutes, compacting, sealing, performing heat preservation fermentation, controlling the temperature of the material to be 42-45 ℃, and stopping fermentation when amino acid nitrogen in the material reaches a specified degree to obtain a material C;

step eleven: dehydrating, namely putting the material C obtained in the ninth step into a dryer for drying and dehydrating, controlling the drying temperature to be 115-125 ℃, and maintaining for 40-50min to obtain a material D;

step twelve: frying, namely placing the material D obtained after dehydration in the step ten in oil with the oil temperature of 150-170 ℃, fully stirring for 40-60 seconds, and filtering to obtain a material E;

step thirteen: adding monosodium glutamate, spice and chili oil into the material E, naturally cooling to 80-90 deg.C, bottling, compacting, keeping sesame oil level higher than the material E1-2cm, isolating air, and vacuum sealing to obtain the final product.

2. The fermentation process of bean products according to claim 1, wherein: the soaking time in the third step is 10-14 h in winter and spring and 5-9h in summer.

3. The fermentation process of bean products according to claim 1, wherein: and controlling the temperature of the slow fire in the step five to be 60-70 ℃, and continuously heating the slow fire in the step five until the soybean milk bubbles are invisible to naked eyes, thus obtaining the qualified product.

4. The fermentation process of bean products according to claim 1, wherein: the weight ratio of the lactone added in the sixth step to the weight of the soybeans is 1-1.8%.

5. The fermentation process of bean products according to claim 1, wherein: and saccharifying the 5 Be' wort agar culture medium (AS13) in the seventh step in a water bath at 60-70 ℃ by adopting an acid method, an enzyme method or an enzyme-enzyme combination method, filtering the saccharified liquid, diluting to 4-7 American ℃, controlling the pH to Be 5-6.5, adding 2% agar, and sterilizing for 30-50 minutes at 121 ℃.

6. The fermentation process of bean products according to claim 1, wherein: and the weight ratio of the mixed bacterial liquid added in the step eight to the soybean is 0.1-0.4%.

7. The fermentation process of bean products according to claim 1, wherein: in the step ten, the content of the salt is 5-10%, the porosity after compaction is less than 5%, and the content of the amino acid nitrogen is 3-6%.

Technical Field

The invention relates to the technical field of bean product fermentation processes, in particular to a bean product fermentation process.

Background

The bean product is a food prepared by processing beans such as soybeans, small beans, green beans, peas, broad beans and the like serving as main raw materials. Most of the bean products are bean curd obtained by coagulating soybean milk of soybean (commonly called as soybean) and remade products thereof. China is the hometown of soybeans, and the soybeans cultivated in China have a history of five thousand years. And is also the country which develops the bean products at the earliest. For thousands of years, ancient people in China created a number of profound and widespread bean products such as tofu, shredded bean curd, fermented bean curd, soybean milk, fermented soya beans, soy sauce, bean intestines, bean tendons, bean fish, shredded lamb tripe, cat ears, vegetarian chicken wings, soybean ears and the like by using various beans.

As proved by research, the soybean fermented by China as a major country for processing and consuming bean products contains 20 percent of crude protein, 9.3 to 10.9 percent of fat, 40.2 to 43.6 percent of insoluble fiber, 12.6 to 14.6 percent of soluble fiber and 3.8 to 5.3 percent of soluble carbohydrate. In addition, the soybean milk also contains rich amino acids and B vitamins, and the phytase secreted by microorganisms is added to decompose phytic acid into inositol and phosphoric acid, so that the utilization rate of minerals in the soybeans is effectively improved, and the soybeans can reduce the content of cholesterol in blood after being frequently eaten and also have the effects of preventing intestinal cancer and osteoporosis, resisting tumors and oxidation and losing weight.

However, although China is a country with large production and consumption of fermented soybean products, the technical level restricts the improvement of the product grade, the fermentation process of the soybean products is not controlled in place, particularly, the parameter is not controlled in place when bacterial colonies are inoculated, so that the difference between the total number of the bacterial colonies of the products and the natural fermentation is not large and difficult to control, a large amount of preservatives and color protecting agents are required to be added into the products for preservation, the method is not in line with the concept of consumption of modern people, and the main products have changed flavor and appearance, thereby directly influencing the market development. Therefore, in the process of making the bean products, particularly before and after primary fermentation and secondary fermentation, the control of the number of inoculated bacterial colonies is a very important key technology in the fermentation process of the bean products.

Disclosure of Invention

The invention provides a fermentation process of bean products, aiming at solving the existing problems.

The invention is realized in such a way, and provides the following technical scheme: a fermentation process of bean products specifically comprises the following processing steps:

the method comprises the following steps: preparing raw materials, namely screening soybeans prepared in advance, shaving off soybean particles with the problems of scratches, worm marks, wrinkles and the like on the surfaces, removing soil, gravels and other substances mixed in the soybeans, and leaving the soybeans with full particles and bright color;

step two: cleaning raw materials, namely cleaning the selected high-quality soybeans with clear water to ensure that the surfaces of the soybeans are clean;

step three: soaking, namely preparing a soaking barrel, filling the cleaned high-quality soybeans into the soaking barrel, and injecting sufficient clear water into the soaking barrel for a sufficient time to ensure that the soybeans absorb sufficient water and then swell;

step four: grinding and filtering, namely preparing a grinding filter in advance and cleaning the grinding filter, putting the soybeans which are expanded by absorbing water into the grinding filter, grinding the soybean particles and respectively collecting filter residues and soybean milk;

step five: boiling, namely putting the collected soybean milk into a heating kettle, heating the heating kettle by using slow fire, removing soybean milk bubbles on the surface, sealing the heating kettle after the soybean milk bubbles are removed, continuously heating to 100 ℃, keeping the temperature for 10-30 minutes, and naturally cooling to 60-75 ℃;

step six: coagulating, namely injecting the soybean milk at the temperature of 60-75 ℃ into a stirring kettle, adding a proper amount of lactone into the stirring kettle, stirring at a constant speed for 3-5 minutes anticlockwise to enable the lactone to be completely dissolved in the soybean milk, and naturally cooling to room temperature to automatically coagulate the soybean milk;

step seven: culturing mixed strains, wherein lactobacillus acidophilus CICC No.6074 adopts a broth culture Medium (MRS) liquid culture medium for amplification culture for 48h, ester-producing type abnormal hansenula polymorpha CGMCC No2.338 adopts a potato liquid culture medium (PDA) for amplification culture for 48h, and flat aspergillus oryzae CICC No.2345 adopts a 5 Be' malt extract agar culture medium (AS13) for growth and amplification culture for 48 h;

step eight: inoculating, namely placing the coagulated soybean milk blocks into a reaction kettle, inoculating the surfaces of the soybean milk blocks with a proper amount of mixed bacterial liquid, and controlling the water content of the materials to be 63-67% after inoculating to obtain a material A;

step nine: the first fermentation, namely paving the material A in a fermentation box according to the thickness of 2-3 cm, controlling the temperature of the material A to be 25-35 ℃ and the relative humidity to be more than 90%, and fermenting for 72-96 hours to form a material B;

step ten: performing secondary fermentation, namely adding a proper amount of salt and 3% of bruised ginger into the material B obtained in the step eight, uniformly stirring for 10-20 minutes, compacting, sealing, performing heat preservation fermentation, controlling the temperature of the material to be 42-45 ℃, and stopping fermentation when amino acid nitrogen in the material reaches a specified degree to obtain a material C;

step eleven: dehydrating, namely putting the material C obtained in the ninth step into a dryer for drying and dehydrating, controlling the drying temperature to be 115-125 ℃, and maintaining for 40-50min to obtain a material D;

step twelve: frying, namely placing the material D obtained after dehydration in the step ten in oil with the oil temperature of 150-170 ℃, fully stirring for 40-60 seconds, and filtering to obtain a material E;

step thirteen: adding monosodium glutamate, spice and chili oil into the material E, naturally cooling to 80-90 deg.C, bottling, compacting, keeping sesame oil level higher than the material E1-2cm, isolating air, and vacuum sealing to obtain the final product.

In a preferred embodiment, the soaking time in the third step is 10-14 h in winter and spring, and 5-9h in summer.

In a preferable embodiment, the temperature of the slow fire in the fifth step is controlled to be 60-70 ℃, and the fire in the fifth step is continuously heated until the soybean milk bubbles are invisible to naked eyes, so that the soybean milk bubbles are qualified.

In a preferred embodiment, the weight ratio of the lactone added in the sixth step to the weight of the soybeans is 1-1.8%.

In a preferred embodiment, the 5 Be' wort agar culture medium (AS13) in the seventh step is saccharified in a water bath at 60-70 ℃ by an acid method, an enzyme method or an enzyme-enzyme combination method, the saccharified solution is filtered and diluted to 4-7 America, the pH is controlled to 5-6.5, 2% agar is added, and the culture medium is sterilized for 30-50 minutes at 121 ℃.

In a preferred embodiment, the ratio of the weight of the mixed bacterial liquid added in the step eight to the weight of the soybeans is 0.1% -0.4%.

In a preferred embodiment, the salt content in the step ten is 5% to 10%, the porosity after compaction is less than 5%, and the content of amino acid nitrogen is 3% to 6%.

Compared with the prior art, the invention has the beneficial effects that:

1. culturing proper strains before inoculating colonies on the soybean milk block, creating proper conditions by using proper culture medium to culture lactobacillus acidophilus, ester-producing abnormal hansenula polymorpha and flat aspergillus oryzae, and controlling the number of the colonies by controlling raw materials such as basic protein required by organisms in the culture medium so as to control the number of the colonies during fermentation of the bean product;

2. the bean products produced by fermentation in the way do not need to be added with a large amount of preservative preservatives such as potassium sorbate, sodium benzoate, sodium dehydroacetate and the like, and can improve the color, luster and aroma of the bean products and improve the storage time on the basis of reducing food additives.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.