A kind of preparation method of oat sauceTechnical field
The present invention relates to food processing field, be specially a kind of preparation method of oat sauce.
Background technology
Oat claims naked oats, maize, small bell wheat again, is grass family Avena annual herb plant, and its nutritional labeling is the content height not only, and Functionality, quality and appealing design.
Oat and other crop alimentary contrast tables
Nutritional labeling oatmeal unpolished rice stalk rice wheat flour millet sorghum flour corn flour buckwheat
Protein (g) 16.0 7.8 6.8 9.9 9.7 7.5 8.9 10.5
Fat (g) 8.5 1.3 1.3 1.8 1.7 2.6 4.4 2.5
Carbohydrate (g) 64.3 76.8 76.8 74.6 76.1 70.8 70.7 72.2
Heat (kJ) 1,665 1,421 1,446 1,480 1,500 1,409 1,496 1480
Dietary fiber (g) 2.1 0.4 0.3 0.6 0.1 1.2 1.5 1.3
Calcium (mg) 58 9-58 21 44 31 15
Phosphorus (mg) 328 203 164 268 240-367 180
Iron (mg) 9.6 2.4 2.3 4.2 4.7-3.5 2
VB1(mg) 0.29 0.19 0.22 0.46 0.66 0.27 - 0.38
VB2(mg) 0.17 0.06 - 0.06 0.09 0.09 0.09 0.22
Oat has comprehensive nutrition, and the advantage that health-care effect is good has become especially the elderly's consumption first-selection of numerous crowds.Long-term edible oat has effect hypotensive, norcholesterol, can also prevention of cardiac and control diabetes.But oat mainly as forage crop, only has 3% to be processed into food in the world, is mainly oatmeal.The limited one side reason of oat processing capacity is that oat is become sour in processing and storage process, causes the flavor substance forfeiture.Oat contains more single, double unrighted acid, and when nutrition was provided, its lipoxidase that is rich in made fatty oxidative rancidity under relatively poor storage requirement and reduces the oat mouthfeel.If before processing, do not knock out the activity of lipase earlier, can have a strong impact on the technology of food processing and the shelf-life of product; Reason is that relatively poor mouthfeel of oat and processing are inconvenient on the other hand, is again the edible in a large number bottlenecks of restriction people.Therefore research and develop the trophic function characteristic of oat, not reducing cereals nutrient is worth, do not change people's eating habit, improve oat food mouthfeel simultaneously, developing the oat main meal products that meets the mass consumption custom is becoming the important topic that the food scientist faces, and has great realistic meaning.
Take in bean food, both can improve the allowance of nutrients of meals, can avoid eating the influence that meat too much brings again.Because it is in rich in protein, cholesterol level is but well below fish, meat, egg, milk, and contains abundant linoleic acid and phosphatide.Make sauce series products by fermentation, its protein etc. are digestion easily, is absorbed by the body.
Traditional sauce song is with after the Soybean Pretreatment, adds flour etc., is mixed thoroughly, inserts the aspergillus oryzae koji and ferments.Up to the present, do not see that the relevant report of oat being made song and making oat sauce is arranged.
Summary of the invention
The present invention existing is processed into problems such as the amount of food is very little, range of application is narrow, taste is single with oat in order to solve, and a kind of preparation method of oat sauce is provided.
The present invention adopts following technical scheme to realize: a kind of preparation method of oat sauce may further comprise the steps:
The first step: koji
(1) starter-making materials preparation: 6～8h is soaked in oat, rice removal of impurities, cleaning back, and boiling 10～15min is cooled to room temperature again, grinds, and the oat 95～110kg after will grinding then and rice 30～50kg mix, and obtain starter-making materials; (2) composite bacteria preparation: insert following bacterial classification in the triangular flask of starter-making materials is housed: Shanghai wine (Aspergillus oryzae) 3.042, aspergillus niger (Aspergillus niger) UV-11, saccharomyces cerevisiae (Saccharomyces cerevisiae), bacillus subtilis (Bacillus subtilis), candida krusei (Candida krusei), Trichoderma viride (Trichoderma viride) inoculative proportion are: 5: 1: 1: 1: 1: 1, enlarge cultivation; (3) koji operation: a. inserts triangular flask and enlarges the composite bacteria of cultivating in starter-making materials, the composite bacteria inoculum concentration is 3～5% of a starter-making materials gross weight, turn evenly, keep room temperature to cultivate 50～60h for 28～30 ℃, turn over song during this time at interval, treat that spore breeds in a large number, outward appearance becomes piece, can be used as kind of a song during internal loose; B. the fermentation ventilation Quchi of starter-making materials being packed into inserts kind bently, stirs, and the starter-making materials material layer temperature remains on 32～37 ℃, turns over song every 4～5h, and fermentation can go out song to 18～22h, obtains the oat song;
In the first step, adopt boiling between high temperature, short time when described oat, rice cooking, can adopt electric pressure cooking saucepan, the purpose of boiling oat the enzyme that goes out in addition makes the lipase inactivation, reduces the probability that becomes sour and take place; The cooking rice purpose is exactly the starch gelatinization that makes in the raw material, is convenient to diastatic decomposition, and in addition, boiling can also be played the effect of sterilization.Shanghai wine 3.042 in the described composite bacteria, aspergillus niger UV-11, saccharomyces cerevisiae, bacillus subtilis, candida krusei, Trichoderma viride are existing known products, be commercially available, the inoculative proportion of these six kinds of bacterial classifications is a weight ratio, and its inoculation method, triangular flask cultural method are well known to those of ordinary skill in the art.
Second step: system sauce
(1) raw material is handled: with following beans: soya bean, rde bean, mung bean, black soya bean were by weight 2: 1: 1: 1 mixes, and removal of impurities, cleans the back soak 10～12h in water, reach capacity, and boiling 10～15min again, cooling fast grinds then, and is standby; (2) system sauce operation: oat song 35～42kg, beans 38～45kg, oat 10～15kg, rice 5～8kg are mixed, pour in the fermentation vat, when being warmed up to 35～45 ℃, in system sauce raw material, add temperature and be 60～65 ℃, saline solution 78～80kg of 14.5～15B ' e, seal up one deck salt 6～8kg on system sauce raw material top layer then, fermented 7～9 days, saline solution 35～the 40kg that adds 23.5～24B ' e again, stir, fermenting at room temperature promptly got oat sauce of the present invention in 4～5 days.
In second step, adopt boiling between high temperature, short time during described beans boiling, can adopt electric pressure cooking saucepan.When adding saline solution in starter-making materials, preferably add to bed of material top layer, allow it all infiltrate in the raw material, the purpose that salt is sealed up on bed of material top layer is secluding air, sterilization.
Described oat is to be mixed by skin oat and the naked oats weight ratio with 1: 1, has gathered the double dominant of skin oat and naked oats.
In koji of the present invention, the system sauce raw material, oat generally is divided into band bran type and naked grain type two big classes, and band bran type often is called skin oat (A vena sativa L.), naked type often be called naked oats (A vena nuda L.).Contain protein content about 10%～18% in the oat grain, starch 30%～65%, fat 4%～6% mainly is unrighted acid, be rich in 8 necessary seed amino acids of human body, especially skeleton and intelligence development had the lysine content height of promoting function; Be rich in linoleic acid, the reducing blood lipid network of promoting blood circulation; Also contain exclusive saponin in vitamin B1, vitamin B2 and a spot of vitamin E, calcium, phosphorus, iron, riboflavin and the cereal crop, have effects such as the cholesterol that reduces in cardiovascular and the liver, triglycerides, beta lipoprotein.Compare with naked oats, the skin oat contains shell, thereby crude fiber content is higher; Fat content is low than naked oats.Enzymatic activity suppresses more or less freely in the process, and the shelf-life of product is longer; The beta glucan content of skin oat is higher than naked oats.The oat choice criteria: naked oats and skin oat select dry, do not have rotten, the uniform particles of going rotten, glossiness high-quality oat as raw material;
In the beans, soya bean is rich in protein, and particularly glycinin content is very abundant, also contains nutriments such as calcium, iron, phosphorus, carbohydrate, dietary fiber, lecithin, isoflavones element in addition, has nutritive value higher in the beans; The mung bean main nutrient composition has protein, carbohydrate, dietary fiber, calcium, iron, Cobastab1, Cobastab2Deng, have clearing away heat and removing summer, inducing diuresis to reduce edema, wet one's whistle and quench the thirst and the effect of the step-down that makes eye bright; Rde bean contains protein, fat, carbohydrate, vitamin B complex, potassium, iron, phosphorus etc., can promote cardiovascular activation, diuresis; The king of black soya bean in beans are arranged laudatory title can anti-senility, and the medicine food is all good, has invigorating spleen for diuresis, the detumescence therapeutic method to keep the adverse qi flowing downward; Nourishing kidney-yin, moistening lung is dry, makes wind-heat and promoting blood circulation and detoxication; End night sweat, the function that the crow blackout is sent out and promoted longevity.The beans choice criteria: relative density does not have mildew and rot rotten greatly, and uniform particles does not have elephant skin, and the kind skin approaches is rich in gloss, the high-quality beans that protein content is high;
Rice is one of Chinese staple food, is formed by the real shelling of the son of rice.Rice also contains protein, fat, vitamin and 11 kinds of mineral matters except being rich in starch, can provide more comprehensive nutrition for human body.Amino acid whose ratio of components is more complete in the rice, and protein mainly is a meter protamine, is easy to digest and assimilate, and also can provide and enrich the B family vitamin.The rice choice criteria: select full grains, evenly, do not have the rotten good rice that goes rotten as raw material.
Compared with prior art, the oat sauce that adopts the method for the invention to obtain is bright-colored, glossy, has unique sauce perfume (or spice), and delicious flavour is sweet salty agreeable to the taste; Moisture 44% in the oat sauce finished product, salt 10.3%, protein decomposition rate 26.3%, total nitrogen 1.94%, reduced sugar production rate 39.3% contains ethanol 0.9%; Oat content height, long-term eating can be regulated blood pressure, helps healthy; Beans collocation rationally, nutrition science is fit to long-term ediblely, and is fit to multiple crowd's taste, can be directly used in and dip in food, mix meal etc., is a kind of convenience, effective and safe health food.
The specific embodiment
Embodiment 1:
A kind of preparation method of oat sauce may further comprise the steps:
The first step: koji
(1) starter-making materials preparation: 6h is soaked in oat, rice removal of impurities (removing chaff, dust and the foreign matter etc. that are attached to oat and rice), cleaning back, rice, oat are absorbed water equably, acquire a certain degree (36%～38%), will control the water on dried rice and oat surface after the suction.Boiling (1.05kg/cm again2Pressure, 121 ℃ of temperature) 10min, be cooled to room temperature, grind, oat 95kg after will grinding then (wherein skin oat and naked oats respectively are 47.5kg) and rice 30kg mix, and obtain starter-making materials; (2) composite bacteria preparation: carry out actication of culture earlier, the preservation single culture passes on the fresh inclined-plane, carries out rejuvenation, all right, the enzyme stable production bacterial classification that promptly can be used as alive of waiting to grow.In being housed, the triangular flask of starter-making materials inserts following bacterial classification: Shanghai wine 3.042, aspergillus niger UV-11, saccharomyces cerevisiae, bacillus subtilis, candida krusei, Trichoderma viride, and inoculative proportion is: 5: 1: 1: 1: 1: 1, enlarge cultivation; (3) koji operation: a. inserts triangular flask and enlarges the composite bacteria of cultivating in starter-making materials, the composite bacteria inoculum concentration is 3% of a starter-making materials gross weight, turn evenly, keep room temperature to cultivate 50h for 28 ℃, turn over song during this time at interval, treat that spore breeds in a large number, outward appearance becomes piece, can be used as kind of a song during internal loose; B. the fermentation ventilation Quchi of starter-making materials being packed into inserts kind bently, stirs, and the starter-making materials material layer temperature remains on 32 ℃, turns over song every 4h, ferments to 18h to go out song, obtains the oat song;
Second step: system sauce
(1) raw material is handled: with following beans: soya bean, rde bean, mung bean, black soya bean were by weight 2: 1: 1: 1 mixes, and removal of impurities, cleans the back soak 10h in water, reaches capacity, boiling (1.05kg/cm again2Pressure, 121 ℃ of temperature) 10min, cooling fast grinds then, and is standby; (2) system sauce operation: oat bent 35kg, beans 38kg, oat 10kg, rice 5kg are mixed, pour in the fermentation vat, the surface is taken off flat, send and give compacting, when being warmed up to 35 ℃ naturally, in system sauce raw material, add temperature and be 60 ℃, the saline solution 70kg of 14.5B ' e, add to the top layer, allow it all infiltrate in the raw material, seal up one deck salt 6kg on system sauce raw material top layer then, fermented 7 days, sauce unstrained spirits maturation, add the saline solution 35kg of 23.5B ' e again, stir, fermenting at room temperature promptly got oat sauce of the present invention in 4 days.
Embodiment 2:
A kind of preparation method of oat sauce may further comprise the steps:
The first step: koji
(1) starter-making materials preparation: 8h is soaked in oat, rice removal of impurities (removing chaff, dust and the foreign matter etc. that are attached to oat and rice), cleaning back, rice, oat are absorbed water equably, acquire a certain degree (36%～38%), will control the water on dried rice and oat surface after the suction.Boiling (1.05kg/cm again2Pressure, 121 ℃ of temperature) 15min, be cooled to room temperature, grind, oat 110kg after will grinding then (wherein skin oat and naked oats respectively are 55kg) and rice 50kg mix, and obtain starter-making materials; (2) composite bacteria preparation: carry out actication of culture earlier, the preservation single culture passes on the fresh inclined-plane, carries out rejuvenation, all right, the enzyme stable production bacterial classification that promptly can be used as alive of waiting to grow.In being housed, the triangular flask of starter-making materials inserts following bacterial classification: Shanghai wine 3.042, aspergillus niger UV-11, saccharomyces cerevisiae, bacillus subtilis, candida krusei, Trichoderma viride, and inoculative proportion is: 5: 1: 1: 1: 1: 1, enlarge cultivation; (3) koji operation: a. inserts triangular flask and enlarges the composite bacteria of cultivating in starter-making materials, the composite bacteria inoculum concentration is 5% of a starter-making materials gross weight, turn evenly, keep room temperature to cultivate 60h for 30 ℃, turn over song during this time at interval, treat that spore breeds in a large number, outward appearance becomes piece, can be used as kind of a song during internal loose; B. the fermentation ventilation Quchi of starter-making materials being packed into inserts kind bently, stirs, and the starter-making materials material layer temperature remains on 37 ℃, turns over song every 5h, ferments to 22h to go out song, obtains the oat song;
Second step: system sauce
(1) raw material is handled: with following beans: soya bean, rde bean, mung bean, black soya bean were by weight 2: 1: 1: 1 mixes, and removal of impurities, cleans the back soak 12h in water, reaches capacity, boiling (1.05kg/cm again2Pressure, 121 ℃ of temperature) 15min, cooling fast grinds then, and is standby; (2) system sauce operation: oat bent 42kg, beans 45kg, oat 15kg, rice 8kg are mixed, pour in the fermentation vat, the surface is taken off flat, send and give compacting, when being warmed up to 45 ℃ naturally, in system sauce raw material, add temperature and be 65 ℃, the saline solution 80kg of 15B ' e, add to the top layer, allow it all infiltrate in the raw material, seal up one deck salt 8kg on system sauce raw material top layer then, fermented 9 days, sauce unstrained spirits maturation, add the saline solution 42kg of 24B ' e again, stir, fermenting at room temperature promptly got oat sauce of the present invention in 5 days.
Embodiment 3:
A kind of preparation method of oat sauce may further comprise the steps:
The first step: koji
(1) starter-making materials preparation: 6h is soaked in oat, rice removal of impurities (removing chaff, dust and the foreign matter etc. that are attached to oat and rice), cleaning back, rice, oat are absorbed water equably, acquire a certain degree (36%～38%), will control the water on dried rice and oat surface after the suction.Boiling (1.05kg/cm again2Pressure, 121 ℃ of temperature) 12min, be cooled to room temperature, grind, oat 100kg after will grinding then (wherein skin oat and naked oats respectively are 50kg) and rice 40kg mix, and obtain starter-making materials; (2) composite bacteria preparation: carry out actication of culture earlier, the preservation single culture passes on the fresh inclined-plane, carries out rejuvenation, all right, the enzyme stable production bacterial classification that promptly can be used as alive of waiting to grow.In being housed, the triangular flask of starter-making materials inserts following bacterial classification: Shanghai wine 3.042, aspergillus niger UV-11, saccharomyces cerevisiae, bacillus subtilis, candida krusei, Trichoderma viride, and inoculative proportion is: 5: 1: 1: 1: 1: 1, enlarge cultivation; (3) koji operation: a. inserts triangular flask and enlarges the composite bacteria of cultivating in starter-making materials, the composite bacteria inoculum concentration is 5% of a starter-making materials gross weight, turn evenly, keep room temperature to cultivate 55h for 30 ℃, turn over song during this time at interval, treat that spore breeds in a large number, outward appearance becomes piece, can be used as kind of a song during internal loose; B. the fermentation ventilation Quchi of starter-making materials being packed into inserts kind bently, stirs, and the starter-making materials material layer temperature remains on 35 ℃, turns over song every 5h, ferments to 20h to go out song, obtains the oat song;
Second step: system sauce
(1) raw material is handled: with following beans: soya bean, rde bean, mung bean, black soya bean were by weight 2: 1: 1: 1 mixes, and removal of impurities, cleans the back soak 11h in water, reaches capacity, boiling (1.05kg/cm again2Pressure, 121 ℃ of temperature) 12min, cooling fast grinds then, and is standby; (2) system sauce operation: oat bent 40kg, beans 40kg, oat 12kg, rice 8kg are mixed, pour in the fermentation vat, the surface is taken off flat, send and give compacting, when being warmed up to 40 ℃ naturally, in system sauce raw material, add temperature and be 65 ℃, the saline solution 75kg of 14.8B ' e, add to the top layer, allow it all infiltrate in the raw material, seal up one deck salt 7kg on system sauce raw material top layer then, fermented 8 days, sauce unstrained spirits maturation, add the saline solution 40kg of 23.8B ' e again, stir, fermenting at room temperature promptly got oat sauce of the present invention in 4～5 days.
Embodiment 4:
A kind of preparation method of oat sauce may further comprise the steps:
The first step: koji
(1) starter-making materials preparation: 7h is soaked in oat, rice removal of impurities (removing chaff, dust and the foreign matter etc. that are attached to oat and rice), cleaning back, rice, oat are absorbed water equably, acquire a certain degree (36%～38%), will control the water on dried rice and oat surface after the suction.Boiling (1.05kg/cm again2Pressure, 121 ℃ of temperature) 13min, be cooled to room temperature, grind, oat 105kg after will grinding then (wherein skin oat and naked oats respectively are 52.5kg) and rice 35kg mix, and obtain starter-making materials; (2) composite bacteria preparation: carry out actication of culture earlier, the preservation single culture passes on the fresh inclined-plane, carries out rejuvenation, all right, the enzyme stable production bacterial classification that promptly can be used as alive of waiting to grow.In being housed, the triangular flask of starter-making materials inserts following bacterial classification: Shanghai wine 3.042, aspergillus niger UV-11, saccharomyces cerevisiae, bacillus subtilis, candida krusei, Trichoderma viride, and inoculative proportion is: 5: 1: 1: 1: 1: 1, enlarge cultivation; (3) koji operation: a. inserts triangular flask and enlarges the composite bacteria of cultivating in starter-making materials, the composite bacteria inoculum concentration is 4% of a starter-making materials gross weight, turn evenly, keep room temperature to cultivate 55h for 29 ℃, turn over song during this time at interval, treat that spore breeds in a large number, outward appearance becomes piece, can be used as kind of a song during internal loose; B. the fermentation ventilation Quchi of starter-making materials being packed into inserts kind bently, stirs, and the starter-making materials material layer temperature remains on 33 ℃, turns over song every 4h, ferments to 21h to go out song, obtains the oat song;
Second step: system sauce
(1) raw material is handled: with following beans: soya bean, rde bean, mung bean, black soya bean were by weight 2: 1: 1: 1 mixes, and removal of impurities, cleans the back soak 11h in water, reaches capacity, boiling (1.05kg/cm again2Pressure, 121 ℃ of temperature) 14min, cooling fast grinds then, and is standby; (2) system sauce operation: oat bent 38kg, beans 42kg, oat 14kg, rice 7kg are mixed, pour in the fermentation vat, the surface is taken off flat, send and give compacting, when being warmed up to 38 ℃ naturally, in system sauce raw material, add temperature and be 62 ℃, the saline solution 78kg of 14.9B ' e, add to the top layer, allow it all infiltrate in the raw material, seal up one deck salt 8kg on system sauce raw material top layer then, fermented 7 days, sauce unstrained spirits maturation, add the saline solution 37kg of 24B ' e again, stir, fermenting at room temperature promptly got oat sauce of the present invention in 4 days.