阅读说明：本技术 一种新型风味绿豆酱及其加工工艺 (Novel flavor mung bean sauce and processing technology thereof ) 是由 马晓燕 张先舟 张伟 张蕴哲 余浩天 牛志华 赵丛枝 卢鑫 于 2020-06-16 设计创作，主要内容包括：本发明公开了一种新型风味绿豆酱及其加工工艺,包括如下质量的原料：去皮绿豆粉150-300g,黄豆100-200g,食盐17.5-25g,米曲霉0.14-0.28g,以去皮绿豆粉为原料,采用的步骤主要包括黄豆的精选-浸泡-蒸煮-接菌-制曲-罐装发酵-调配-成品等。需采用严格的加工工艺,各项参数均需严格控制。操作步骤简单,无需杀菌,即可食用。该绿豆酱具有传统酱的味道,是一种理想的佐餐食品,老少皆宜,口味纯正,营养丰富。(The invention discloses a novel flavor mung bean sauce and a processing technology thereof, wherein the novel flavor mung bean sauce comprises the following raw materials by mass: 150-300g of peeled green bean powder, 100-200g of soybean, 17.5-25g of salt and 0.14-0.28g of aspergillus oryzae, and the method mainly comprises the steps of selection of the yellow beans, soaking, cooking, inoculation, starter propagation, canning fermentation, blending, finished product and the like. Strict processing technology is required, and all parameters are strictly controlled. The operation steps are simple, and the product can be eaten without sterilization. The mung bean paste has the taste of the traditional paste, is an ideal table food, is suitable for both the old and the young, and has pure taste and rich nutrition.)

1. The novel flavored mung bean sauce is characterized by comprising the following raw materials in parts by mass:

150-300g of peeled mung bean powder, 100-200g of soybeans, 17.5-25g of salt and 0.14-0.28g of aspergillus oryzae.

2. The novel flavored mung bean paste according to claim 1 wherein the raw material further comprises 15g of chili powder.

3. A process for preparing a novel flavored mung bean paste according to claim 1, comprising the steps of:

step 1: selecting soybeans, screening soybeans with plump grains, cleaning with clear water, and removing the soybeans floating on the water surface;

step 2: soaking, namely soaking the cleaned soybeans in warm water for 12 hours until the soybeans fully absorb water;

and step 3: inoculating, treating soybean for 3-4 hr, cooling to about 25 deg.C, mixing 0.05-0.08% Aspergillus oryzae and peeled semen Phaseoli Radiati powder, mixing steamed soybean and bean powder, and adding appropriate amount of water to disperse bean powder without coagulation;

and 4, step 4: spreading out culture, spreading out the inoculated soy sauce mash with thickness of about 2cm, covering with dry gauze, culturing at 29 deg.C for about 20-24h, turning over after the product temperature rises to 37 deg.C, dividing the large blocks into small blocks for heat dissipation, ventilating and fermenting at 28 deg.C for 18-20h, allowing spores to grow for 24-28h, allowing the yeast material to grow light yellow green, allowing the yeast material to mature, making the yeast material into blocks, allowing internal mycelia to flourish, and allowing the yeast blocks to uniformly grow light green spores inside and outside;

and 5: early-stage fermentation, namely putting finished koji into a pot, slightly flattening by using hands, adding salt with the concentration of 10 percent of that of soy sauce mash which accounts for 70 to 75 percent, dissolving the salt with hot water, pouring the mixture into the koji when the temperature is reduced to 40 ℃, spreading a layer of fine salt on the surface after the salt water permeates the soy sauce mash, covering the mixture for fermentation, keeping the temperature, stirring for 1 to 2 times every day, and maturing the 10-12 d soy sauce mash;

step 6: and (3) performing later-stage fermentation, adding 10% saline water accounting for 35% -40% of the fermented grains of the soy sauce, uniformly stirring, keeping the temperature at 60 ℃, stirring for 1-2 times every day, and fermenting for 4-6 days until the soy sauce is reddish brown to obtain the mung bean sauce.

And 7: blending, namely adding different flavor products into the fermented mung bean paste according to different tastes to prepare the flavored mung bean paste.

Technical Field

The invention relates to the technical field of food brewing, in particular to a novel flavor mung bean sauce and a processing technology thereof.

Background

Mung beans have a long history and appear in China more than two thousand years ago. The mung beans not only can be edible and medicinal, but also can be used as industrial principle grains, so that the mung beans are rich in nutrition, and the nutritive value and the economic value of the mung beans are very high. Mung bean has high protein content, ordinary starch content and low fat content. Many components of mung bean can be used as medicine. In recent years, consumers are more and more interested in purchasing processed mung bean products with rich nutrition and low price. The mung bean is rich in nutrition and can supplement various nutrients and minerals required by human body. Each 100g of mung bean contains 52.5g of starch, about 24.5g of protein, less than 1g of fat, 2.2g/kg of carotene, 49mg of calcium, 450mg of phosphorus and 3.2mg of iron.

The physiological active substances in mung bean have important promotion effect in the physiological metabolism of human beings and animals. The disease prevention and treatment effects of mung beans are recorded in many medical books of China, and the mung beans are common medicines for people, such as mung bean soup for relieving summer heat and treating various food poisoning; has good adjuvant treatment effect on heart disease, hypertension and diabetes, is often used as dietetic therapy medicine, and also has antiallergic effect.

Compared with soybeans, mung beans have richer edible and medicinal values, but the sauce products produced by the mung beans are hardly available on the market at present, and the mung bean products on the market, such as mung bean cakes, mung bean sheet jelly, mung bean paste and the like, are mostly short in quality guarantee period, difficult to absorb nutrient components, high in food additive content, and the problems of mung bean stagnation, inconvenient production and transportation of the mung beans and the like in some high-yield areas of the mung beans.

Disclosure of Invention

The invention aims to provide a novel flavor mung bean sauce and a processing technology thereof. The mung bean paste has the taste of the conventional paste to solve the problems suggested in the above background art.

In order to achieve the purpose, the invention provides the following technical scheme: a novel flavored mung bean sauce comprises the following raw materials by mass:

150-300g of peeled mung bean powder, 100-200g of soybeans, 17.5-25g of salt and 0.14-0.28g of aspergillus oryzae.

Further, the raw material also comprises 15g of chili powder.

The invention provides another technical scheme as follows: a processing technology of a novel flavor mung bean sauce comprises the following steps:

step 1: selecting soybeans, screening soybeans with plump grains, cleaning with clear water, and removing the soybeans floating on the water surface;

step 2: soaking, namely soaking the cleaned soybeans in warm water for 12 hours until the soybeans fully absorb water;

and step 3: inoculating, treating soybean for 3-4 hr, cooling to about 25 deg.C, mixing 0.05-0.08% Aspergillus oryzae and peeled semen Phaseoli Radiati powder, mixing steamed soybean and bean powder, and adding appropriate amount of water to disperse bean powder without coagulation;

and 4, step 4: spreading out culture, spreading out the inoculated soy sauce mash with thickness of about 2cm, covering with dry gauze, culturing at 29 deg.C for about 20-24h, turning over after the product temperature rises to 37 deg.C, dividing the large blocks into small blocks for heat dissipation, ventilating and fermenting at 28 deg.C for 18-20h, allowing spores to grow for 24-28h, allowing the yeast material to grow light yellow green, allowing the yeast material to mature, making the yeast material into blocks, allowing internal mycelia to flourish, and allowing the yeast blocks to uniformly grow light green spores inside and outside;

and 5: early-stage fermentation, namely putting finished koji into a pot, slightly flattening by using hands, adding salt with the concentration of 10 percent of that of soy sauce mash which accounts for 70 to 75 percent, dissolving the salt with hot water, pouring the mixture into the koji when the temperature is reduced to 40 ℃, spreading a layer of fine salt on the surface after the salt water permeates the soy sauce mash, covering the mixture for fermentation, keeping the temperature, stirring for 1 to 2 times every day, and maturing the 10-12 d soy sauce mash;

step 6: and (3) performing later-stage fermentation, adding 10% saline water accounting for 35% -40% of the fermented grains of the soy sauce, uniformly stirring, keeping the temperature at 60 ℃, stirring for 1-2 times every day, and fermenting for 4-6 days until the soy sauce is reddish brown to obtain the mung bean sauce.

And 7: blending, namely adding different flavor products into the fermented mung bean paste according to different tastes to prepare the flavored mung bean paste.

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

the mung bean paste is prepared by taking peeled mung bean powder as a raw material and adding soybeans and fermenting by a special process. The mung bean paste has the taste of the traditional paste, and the mung bean is used for producing the bean paste, so that the problems of mung bean products can be solved, the types of the paste can be enriched, the edible and medicinal values of the paste are improved, the increasing requirements of people on the bean paste products are met, more and more diseases such as hypertension and heart diseases are effectively prevented, the quality of life of the people is improved, and the physical quality of the people is also improved.

Detailed Description

The following examples will explain the present invention in detail, however, the present invention is not limited thereto. 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.