阅读说明：本技术 一种功能型发酵豆制品的制备方法、发酵豆制品及应用 (Preparation method of functional fermented bean product, fermented bean product and application ) 是由 刘晓兰 郑喜群 丛珊滋 薛晨 苏靖元 李冠龙 于 2020-07-21 设计创作，主要内容包括：本发明属于豆制品发酵技术领域,提供了一种功能型发酵豆制品的制备方法、发酵豆制品及应用。所述方法包括将大豆浸泡,进行微波处理；将微波处理后的大豆再次浸泡,吸足水分,加压蒸煮,发酵,得到发酵豆制品。原料经微波处理后得到的发酵豆制品与未经微波处理的发酵豆制品相比,蛋白酶、糖化酶和淀粉酶活力均有提高,氨基酸态氮含量也有所提高,产品中小分子肽含量分布增加,风味物质和功能性物质增多,风味极佳,营养更丰富,更有益于被人体消化吸收,且对高脂血症所带来的损害具有缓解和保护作用。(The invention belongs to the technical field of bean product fermentation, and provides a preparation method of a functional fermented bean product, the fermented bean product and application. The method comprises soaking soybean, and performing microwave treatment; soaking the microwave-treated soybean again, absorbing enough water, pressurizing, steaming, and fermenting to obtain fermented soybean product. Compared with the fermented bean product which is not subjected to microwave treatment, the fermented bean product obtained by microwave treatment of the raw materials has the advantages that the activities of protease, saccharifying enzyme and amylase are improved, the content of amino acid nitrogen is also improved, the content distribution of small molecular peptides in the product is increased, flavor substances and functional substances are increased, the flavor is excellent, the nutrition is richer, the fermented bean product is more beneficial to being digested and absorbed by a human body, and the fermented bean product has the effects of relieving and protecting damage caused by hyperlipidemia.)

1. A preparation method of fermented bean products is characterized by comprising the following steps:

(1) soaking soybeans;

(2) performing microwave treatment on the soaked soybeans;

(3) soaking the microwave-treated soybean again to absorb enough water;

(4) the soybeans processed in the step (3) are steamed under pressure;

(5) and (4) treating the obtained soybean raw material in the fermentation step to obtain a fermented soybean product.

2. The method according to claim 1, characterized in that the microwave treatment is carried out by: the microwave is firstly carried out for 30-50 min under the power of 100-150W, and then the microwave is carried out for 15-35 min under the power of 400-500W.

3. The method according to claim 1, wherein the soaking time in the step (1) is 4-24 h.

4. The method according to claim 1, wherein the mass ratio of the soybeans to the water in the soaking in the step (3) is 1: 2-4.

5. The method according to claim 1 or 4, wherein the soaking temperature in the step (3) is 20-28 ℃, and the soaking time is 0.5-2 h.

6. The method of claim 1, wherein the pressure cooking conditions are: pressurizing to 0.1MPa, and decocting at 121 deg.C for 15-20 min.

7. The method of claim 1 wherein the soybeans are selected from the group consisting of full, uniform size, no dehulling, no wrinkling, no molding, and no worm damage soybeans.

8. A fermented soybean product produced by the method according to any one of claims 1 to 7.

9. The fermented soybean product according to claim 7, wherein the fermented soybean product is natto, fermented soybeans, soy sauce or fermented bean curd.

10. Use of the fermented soybean product of claim 8 or 9 for the preparation of a composition for preventing hyperlipidemia.

Technical Field

The invention belongs to the field of fermented bean products, and particularly relates to a preparation method of a fermented bean product, the prepared fermented bean product and application of the fermented bean product in preventing hyperlipidemia.

Background

The soybean is rich in nutrition, China is a main soybean production country and a processing country, and the edible soybean products have the history of thousands of years. The bean products are rich in vegetable protein, have the advantages of low fat and low calorie, have nutritional values conforming to the health principle of modern consumers, and are mainly divided into two categories, namely fermented bean products and non-fermented bean products. The fermented bean product is prepared with soybean as main material and through one or several microbial fermentation processes, and has one complicated biochemical process and unique form, flavor and nutrients.

The fermentation mode of the conventional bean product is that soybeans are soaked for absorbing water and are fermented after being cooked, and in the fermentation process, the microorganisms decompose macromolecular substances such as protein, starch and the like in the soybeans into micromolecular substances which are easy to absorb, and meanwhile, the macromolecular substances are metabolized to generate various flavor substances beneficial to body health, so that the fermented bean product is endowed with good flavor and certain functionality. In order to improve the flavor and taste and the health-care performance of fermented bean products, most people pay attention to factors influencing fermentation in the fermentation process, such as zymophyte, fermentation conditions and the like. Patent CN 102448319 a discloses a method for modifying the flavour of a soy protein containing substrate by fermenting a soy protein and carbohydrate containing substrate with thermophilic lactic acid bacteria as well as mesophilic lactic acid bacteria, which, depending on the reaction conditions (e.g. fermentation time), can produce a product with more milky or less salty characteristics and also reduce the content of off-flavour components. The quality of the fermented bean product is improved from the fermentation raw materials, the existing resources can be better utilized, and the achievements are easier to apply.

Disclosure of Invention

The invention aims to provide a method for preparing a fermented bean product, which is characterized in that a microwave treatment process is independently added on the basis of the prior process, so that the degradation degree of macromolecules such as raw material protein, starch and the like is improved, the fermented bean product is easy to digest, and the flavor of the fermented bean product is more in line with the taste of mass consumers.

In order to achieve the above object, the present invention provides the following technical solutions:

the invention provides a preparation method of a fermented bean product, which comprises the following steps:

(1) soaking soybeans;

(2) performing microwave treatment on the soaked soybeans;

(3) soaking the microwave-treated soybean again to absorb enough water;

(4) the soybeans processed in the step (3) are steamed under pressure;

(5) and (4) treating the obtained soybean raw material in the fermentation step to obtain a fermented soybean product.

As an implementable technical solution, the microwave treatment method is as follows: the microwave is firstly carried out for 30-50 min under the power of 100-150W, and then the microwave is carried out for 15-35 min under the power of 400-500W.

As an implementable technical scheme, the soaking time in the step (1) is 4-24 h.

As an implementable technical scheme, the mass ratio of the soybeans to the water in the soaking in the step (3) is 1: 2-4.

As an implementable technical scheme, the soaking temperature in the step (3) is 20-28 ℃, and the soaking time is 0.5-2 h.

As a practical technical solution, the pressure cooking conditions are as follows: pressurizing to 0.1MPa, and decocting at 121 deg.C for 15-20 min.

As an implementable technical scheme, the soybeans are selected from the soybeans which have full grains, uniform granularity, no broken skin, no fold, no mildew and no worm damage.

Another object of the present invention is to provide a fermented soybean product obtained by the above method.

As an implementable technical scheme, the fermented bean product is natto, fermented soybeans, soy sauce or fermented bean curd.

Another object of the present invention also includes the use of the above fermented soybean product for preparing a composition for preventing hyperlipidemia.

The invention has the beneficial effects that:

the invention takes soybean as raw material to prepare fermented bean product, soaking the soybean raw material, then straightening the grain and carrying out microwave treatment, so that macromolecular substances such as soybean protein, starch and the like are properly denatured under the shearing action of high temperature or sudden pressure drop, the high-grade structure of the protein is changed, in the subsequent solid state fermentation process, the soybean raw material can generate more flavor substances and functional substances, the flavor is excellent, the content distribution of small molecular peptides in the product is increased, the nutrition is more abundant, and the product is more beneficial to being digested and absorbed by human body.

Compared with the traditional soybean fermented product, after the soybeans are subjected to microwave treatment, the anti-nutritional factors of the soybeans are removed, the anti-nutritional factors such as anti-trypsin inhibitory factors, anti-thyroid and urease are thoroughly damaged, the nutritional ingredients of the soybeans are reserved, the fermented soybean product obtained after fermentation has good flavor, and the taste and health general requirements of people in China are better met.

The seasoning brewing enterprises in China are large in number and wide in distribution, and all have traditional basic equipment and facilities for raw material cooking and solid state fermentation. The pretreatment measure of the key microwave technology for whole soybean material particles can be realized by only adding one microwave treatment unit on the basis of basic facilities of the existing seasoning brewing enterprises, and the method has the advantages of easy achievement application and good industrialization prospect.

Drawings

FIG. 1 is a standard protein molecular weight curve map;

FIG. 2 is an electropherogram of microwave treated soybeans versus untreated soybeans; wherein, M is marker, 1, 2 and 3 are sample liquid of the non-microwave-treated soybean, and 4, 5 and 6 are sample liquid of the microwave-treated soybean.

Detailed Description

The invention provides a method for preparing fermented bean products, which comprises the following steps:

(1) soaking soybeans;

(2) performing microwave treatment on the soaked soybeans;

(3) soaking the microwave-treated soybean again to absorb enough water;

(4) the soybeans processed in the step (3) are steamed under pressure;

(5) and (4) treating the obtained soybean raw material in the fermentation step to obtain a fermented soybean product.

The invention takes soybean as raw material to prepare fermented bean product. The soybean varieties are not limited to the scheme of the invention, and the soybean varieties known at present can be used in the invention. The soybeans are preferably small-grain soybeans which are full in grains, uniform in granularity, free of broken skins, folds, mildew and worm damage. Before the soybean treatment, the soybeans are preferably subjected to dust removal and cleaning, so that the post-sterilization pressure is reduced, and the food safety is improved.

The soybean is soaked for absorbing water, preferably for 4-24 hours, further for 8-16 hours, and further for 10-12 hours. The soaking and water absorption of the soybeans are beneficial to the removal of anti-nutritional factors of the soybeans and the denaturation of protein and starch during microwave treatment.

The microwave treatment of the present invention is a whole grain microwave treatment of the soybean material soaked in the step (1). As an optional embodiment, the microwave treatment mode is as follows: the microwave is firstly carried out for 30-50 min under the low fire power of 100-150W, then the microwave is carried out for 15-35 min under the medium fire power of 400-500W, and more preferably, the microwave is firstly carried out for 40-45 min under the low fire power of 120-130W, and then the microwave is carried out for 25-30 min under the medium fire power of 450-470W. Specifically, soaked soybeans can be flatly placed into microwave equipment and uniformly heated, so that the soybeans are not completely expanded and have moderate denaturation with certain volume expansion degree, the moisture of the soybeans is reduced, and the taste is crisp. Cooling to room temperature after microwave treatment, and sealing for later use. When the microwave treatment is carried out, local overheating is avoided, so that the microwave treatment is not uniform. After microwave treatment, the soybean protein and starch are properly modified, which is beneficial to fermentation, and the soybean raw material can generate more flavor substances and functional substances, has excellent flavor and richer nutrition, and is more beneficial to digestion and absorption by human bodies.

The invention soaks the soybeans after the microwave treatment again, so that the soybeans can fully absorb water as much as possible. In this case, the ratio of the soybean to water is 1:2 to 4 by mass, and it is more preferable to soak the soybean in water in an amount of 3 times the mass of the soybean material after the microwave treatment. The temperature during soaking is preferably 20-28 ℃, and more preferably 23-26 ℃; the soaking time is reasonably adjusted according to the soaking temperature and the water absorption condition of the soybeans, and the optional soaking time is 0.5-2 h, and more preferably 1 h.

The invention carries out pressure cooking and sterilization treatment on the soybeans after microwave treatment. Optionally, the cooking is performed using a high pressure steam sterilization pot. The preferred pressure cooking conditions of the invention are: pressurizing to 0.1MPa, and decocting at 121 deg.C for 15-20 min. The cooked beans should be yellow brown to be cooked without rotting. Cooling to prepare for fermentation.

The invention selects proper fermentation mode according to different types of fermented bean products. The soybean may be fermented by those skilled in the art with reference to conventional soybean fermentation processes.

The fermented bean product prepared by the method has the advantages that the protease, the glucoamylase and the amylase are all improved, the content of amino acid nitrogen is also improved, flavor substances and functional substances are increased, the flavor is excellent, the nutrition is rich, and the digestion and absorption by a human body are facilitated. Has application prospect in preparing composition for preventing hyperlipidemia.

The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.

The Bacillus natto, Aspergillus oryzae and Mucor used in the following examples of the present invention are commercially available and the sources thereof are not limited by the present invention.