CN103263008B - Pixian bean sauce and making method thereof - Google Patents
Pixian bean sauce and making method thereof Download PDFInfo
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- CN103263008B CN103263008B CN201310240146.9A CN201310240146A CN103263008B CN 103263008 B CN103263008 B CN 103263008B CN 201310240146 A CN201310240146 A CN 201310240146A CN 103263008 B CN103263008 B CN 103263008B
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Abstract
The invention relates to the field of food, and in particular relates to a Pixian bean sauce and a making method thereof. The method takes Pixian beans as raw material, and comprises the following steps of: adding drinking water into the Pixian beans in proportion, and then grinding the material into 1-80 microns by a wet grinding method, wherein the proportion of the Pixian bean raw material to the drinking water is (1: 0.2)-(1: 1) by mass ratio, the water content of the product is controlled to be 50-70%, nitrogen is adopted for protection in a grinding process so as to improve the oxidation resistance of the material, a vibration mill, a colloid mill or a ball mill is adopted for grinding, and the grinding time is 10-30 minutes. The product prepared by the technology is special in thixotropy property, high in adhesive force, fine and smooth in mouth feel, rapid in color express and fragrance diffusion, high in oxidation resistance and convenient to use, and improves the taste and the mouth feel of dishes.
Description
Technical field
The present invention relates to field of food, be specially a kind of bean paste sauce and preparation method thereof.
background technology
At present, totally 213 of the patents that the bean paste of take searches as keyword, wherein outward appearance is 178, invent 34,1 of utility model, in these patents, that in most patent of invention, mainly say is the preparation method who has adopted other food that bean paste sauce is raw material.
Bean paste have the laudatory title of the soul of Sichuan cuisine, and the raw material of thick broad-bean sauce is the sauce that adopts the raw material brews such as broad bean, salt, capsicum to form, because the lima bean in Sichuan is best in quality, using the thick broad-bean sauce that it is processed into as primary raw material, glossy glow, lobe is crisp, there is heavier pungent, fragrant and sweet good to eat.Except as seasoning, also can help separately meal.With stand oil, mix, its taste is better.
Traditional thick broad-bean sauce is that lima bean is cleaned up, shelled, in the boiling water of 96 degrees Celsius to 100 degrees Celsius, boil one minute, pull out and put into cold water and lower the temperature, wash in a pan and remove disintegrating slag, soak three to four minutes, then pull bean cotyledon out and mix into flour, mix thoroughly to spread and in dustpan, enter fermenting cellar and ferment, temperature control is in 40 degree left and right.Through six to seven days, grow Huang mould, just fermentation has accused.Again the bean cotyledon of mildew is put in pithos, put into salt and clear water simultaneously, after mixing, ted.Will turn over cylinder daytime, and evening, dew was put, but note avoiding drenching with rain.Through 40 to 50 days, bean cotyledon became bronzing like this, added the cayenne pepper that pulverizes and remaining salt, mix, then through the storage fermentation of 3 to 5 months, thick broad-bean sauce side's full maturity.
In traditional bean paste sauce, have a large amount of solid contents, such as capsicum skin, broad bean lobe, some cooks, in order to guarantee color and luster and the taste of vegetable, need to again cut fining-off to bean paste before use and process, and have so just increased operation, have wasted the time.A certain amount of free fluid is contained on the material surface of traditional bean paste sauce, makes when taking thick broad-bean sauce, is very easy to occur the phenomenon that bean cotyledon falls with workbench, has wasted like this material, and operator needs the platform of cleaning constantly, has increased labour.
Summary of the invention
The present invention, just based on above technical problem, provides a kind of strong adhesion, and delicate mouthfeel is outstanding and to go out perfume (or spice) all very fast, can promote a kind of bean paste sauce of vegetable taste and mouthfeel.
Another object of the present invention is to provide a kind of preparation method of bean paste sauce.
Technical scheme of the present invention is:
A kind of preparation method of bean paste sauce, employing bean paste is raw material, the ratio that is 1:0.2-1:1 according to mass ratio adds drinkable water, in manufacturing process, do not add or add drinkable water mass ratio to be less than 0.2, viscosity is large, poor fluidity, easy grinding not, mass output rate is less than 10%, and thixotropy poor effect is unfavorable for producing.Add drinkable water to surpass 1:1, viscosity die-offs, thixotropy poor effect, and easily layering and in use easily dripping, equal use amount color, smell and taste die-off, and use amount increases relatively, with free water when processed that stirs fry in oil, easily in oil, expands, and causes profit to flash.In temperature, be under the condition of-30-180 ℃, the granularity of its solid content of mode powder that then wet grinding is pulverized is 1-80 μ m.In the process grinding, adopt nitrogen to protect, improve the oxidation resistance of material.
As preferably, in this bean paste sauce, the granularity of solid content remains on 1-30 μ m, best results during 3-15 μ m, pulverize adopt vibromill, colloid mill or ball mill all can, grinding time is: 10-120min; Preferred vibromill, grinding time is controlled at 10-30min.While adopting vibromill grinding time to be 10min, gained finished product has coarse granule sense, and differences in viscosity, and when grinding time is 20min, product is without coarse granule sense, and viscosity is suitable, and when grinding time is 30min, product grinding effect is better, and viscosity is optimum.But comprehensive production cost, preferably grinding time 20min.
The temperature controlling range of common raw bean cotyledon is-20 ℃-0 ℃, can make product in manufacture process, effectively retain the original smell of bean cotyledon and plurality of active ingredients in this temperature; From subjective appreciation: adopt the former scent of that almost can not smell bean cotyledon in wet grinding crushing process.When temperature is chosen in 10 ℃-20 ℃, products obtained therefrom has guaranteed that new product taste is consistent with raw material taste, and has effectively retained raw material Multiple components; Subjective appreciation: the former scent of that can smell bean cotyledon in wet grinding crushing process.When temperature is chosen as 30 ℃-40 ℃, new product taste and raw material taste are basically identical, can retain raw material Multiple components; Subjective appreciation: in wet grinding crushing process, the former scent of loss of bean cotyledon is larger.40 ℃ of-50 ℃ of new product tastes and raw material taste change greatly.Can not select.Preferably 10 ℃ of-20 ℃ of temperature are controlled, and have effectively retained the organized enzyme in bean cotyledon, the effect of-20 ℃-0 ℃ also can, but its refrigeration expense has improved production cost, on 30 ℃ of-50 ℃ of tastes, has larger difference with raw material, does not do optimal selection.
Ripe bean cotyledon (instant bean cotyledon) temperature control, in 180 ℃, needs 100 ℃ of above temperature in bean cotyledon frying maturing process, lower than 100 ℃ of fragrance that do not reach the cooking, higher than 180 ℃, easily make above bean cotyledon gelatinization, generation harmful substance.According to production cost, control, bean cotyledon frying finishes rear if grinds immediately, can not only reduce production refrigerating work procedure, saves time simultaneously, enhances productivity greatly and has reduced cost; Preferably grinding temperature is 100-180 ℃.
The ratio of bean paste raw material and drinkable water, is 1:0.2-1:1 by quality ratio, and its moisture control is at 50%-70%.As preferably, the ratio of bean paste raw material and drinkable water, is 1:0.2 by quality ratio, and its moisture control is best 60%.Raw material bean paste is the packaged product that can buy on market.
Because traditional bean paste is because material is solid forms, outstanding in the process of culinary art, to go out perfume (or spice) slower, generally needs 40 seconds above time, when being crushed to this granularity, owing to having produced new physical aspect, make in the process of culinary art, present outstanding fast, go out fragrant fast, the features such as strong adhesion, under square one, can have outstanding at 10 seconds foots, about 20 seconds, go out perfume (or spice), improved efficiency.Also having solved traditional bean paste can not be dispersed on vegetable, the problem that adhesive force is not strong, eater easily chews bean cotyledon or capsicum skin in enjoying the process of vegetable, coarse mouthfeel, affect the quality of vegetable, the thick broad-bean sauce that the bean paste of this explained hereafter is can evenly be attached to vegetable, strong adhesion, delicate mouthfeel, has promoted taste and the quality of vegetable.
Traditional bean cotyledon is subject to packing restriction, the long-time thing material that uses is oxidizable, changing odor, traditional bean paste flexible package of take is example, user after opening bag and using, airborne oxygen, bacterium colony contacts with material, user is difficult for again oxygen, bacterium colony to discharge, and the generation qualitative change that harmful bacteria (as mould) causes material is easily grown in oxygen, bacterium colony and material effect; After adopting new technology, product has certain viscosity, can be by material, opening part is airtight after opening bag and using, airborne oxygen and bacterium colony are difficult to enter in bag, simple and practical assurance the quality of the interior bean cotyledon of bag.
To material grind, thixotropy process final form a kind of novel having ' touch become ' (while being sheared, denseness diminishes; While stopping shearing, it is large that denseness becomes) thixotropy character special, strong adhesion, delicate mouthfeel, outstanding and go out fragrant soon, oxidation resistance is strong, easy to use, promotes vegetable taste and mouthfeel.
Compared with prior art, beneficial effect of the present invention is:
(1) product has certain viscosity, can be by material, opening part is airtight after opening bag and using, airborne oxygen and bacterium colony are difficult to enter in bag, simple and practical assurance the quality of the interior bean cotyledon of bag.
(2) adopt the bean paste of this explained hereafter, its strong adhesion, delicate mouthfeel, has promoted taste and the quality of vegetable.
(3) fast remarkably with the bean paste of this explained hereafter, go out fragrant fast.
Accompanying drawing explanation:
Fig. 1 is the time dependent curve synoptic diagram of viscosity Cp value in thick broad-bean sauce sample 1 and sample 2 in embodiment;
Fig. 2 is the particle diameter distribution map of thick broad-bean sauce sample 1 in embodiment;
Fig. 3 is that in the present invention, product bean paste sauce amplifies 2000 times of electromicroscopic photograph figure;
The specific embodiment
Below in conjunction with the specific embodiment, the present invention is further described in detail, the embodiment providing does not limit the scope of the invention, the present invention expands to any new feature or any new combination disclosing in this manual, and the arbitrary new method disclosing or step or any new combination of process.
Thick broad-bean sauce viscosimetric analysis
Material and instrument:
No. 1, thick broad-bean sauce, No. 2, thick broad-bean sauce; NDJ-1s digital display viscosimeter (Shanghai Fang Rui Instrument Ltd.); Water-bath
Method:
The vial that fills thick broad-bean sauce is placed in to the water-bath of 25 ℃, 1h is processed in insulation, takes out, and puts under room temperature and measures.Viscosimeter rotor is selected No. 4 rotors, and rotating speed is 12 r/min, respectively at the 5th, 10,15,20,30,45,60s reading, draws viscosity Cp curve over time, and each sample determination 3 times, calculates its mean value, and draws.
Result and conclusion:
The experimental result that No. 1, thick broad-bean sauce is in Table 1, and the experimental result that No. 2, thick broad-bean sauce is in Table 2.
The viscosity that No. 1, table 1 thick broad-bean sauce over time
| Time/ |
5 | 10 | 15 | 20 | 30 | 45 | 60 |
| Cp 1 | 29204 | 28435 | 26976 | 25617 | 22505 | 20853 | 18621 |
| Cp 2 | 28128 | 26065 | 23350 | 21021 | 19476 | 17770 | 16494 |
| Cp 3 | 26884 | 25868 | 24173 | 23138 | 20131 | 18352 | 17096 |
| Cp is average | 28072 | 26789 | 24833 | 23259 | 20704 | 18992 | 17404 |
the viscosity that No. 2, table 2 thick broad-bean sauce over time
| Time/ |
5 | 10 | 15 | 20 | 30 | 45 | 60 |
| Cp 1 | 22689 | 20551 | 19078 | 18364 | 16397 | 14961 | 14056 |
| Cp 2 | 23741 | 21405 | 20049 | 19380 | 17715 | 16308 | 15546 |
| Cp 3 | 24203 | 21502 | 19511 | 18277 | 16307 | 15125 | 14094 |
| Cp is average | 23544 | 21153 | 19546 | 18674 | 16806 | 15465 | 14565 |
From upper table and Fig. 2, can find out,
the viscosity of No. 1 thick broad-bean sauce is apparently higher than No. 2 thick broad-bean sauce.because thick broad-bean sauce belongs to non-newtonian fluid, its viscosity Cp value is unfixing, but changes along with the variation of time, therefore unified minute in mensuration process, is 60s, and 7 some samplings, record numerical value therein, and curve plotting, distinguishes difference.
Thick broad-bean sauce PH is detected to just our internal process, determine the quality of thick broad-bean sauce.
Institute of Analysis of Sichuan University granularity Detection:
Sample title: thick broad-bean sauce sample 1
Media name: water
Operating personnel: XX
D10:3.180μm D50:27.834μm
D90:59.643μm D97:76.888μm
Surface area/volume: 1.127m
2/ cm
3concentration: 80
Mode: wet method-volume distributed median
Volume average particle size D (4,3): 30.269 μ m
Area average grain diameter D (3,2): 5.322 μ m
Sample refractive index: 15.51+0.01i medium refraction index: 1.33+0.00i
TestDate: 2013-03-29 15:50:54
Instrument model: the dry dual-purpose laser particle analyzer of wet method of JL-6000 type Chengdu fine powder testing equipment Co., Ltd manufactures, and particle diameter distribution map as shown in Figure 2.
The result of laser particle size analyzer is as following table:
Embodiment 2:
A kind of preparation method of bean paste sauce, adopting the bean paste of buying on market is raw material, and meter in mass ratio adds drinkable water with the ratio of 1:0.2, the moisture content that makes its raw material is 60%, then adopts vibromill to grind and makes crushing material to the scope of 1-15 μ m.The speed setting of vibromill is at 12r/min, and grinding time is 20min, in the process of pulverizing, adopts nitrogen protection, improves the oxidation resistance of material, and makes temperature be controlled at 100 ℃ of left and right.The strong adhesion of the bean paste sauce that the method makes, delicate mouthfeel, fast remarkably, go out fragrant fast.
Embodiment 3:
A kind of preparation method of bean paste sauce, adopting the bean paste of buying on market is raw material, and meter in mass ratio adds drinkable water with the ratio of 1:0.5, the moisture content that makes its raw material is 55%, then adopts vibromill to grind and makes crushing material to the scope of 15-30 μ m.The speed setting of vibromill is at 12r/min, and grinding time is 15min, in the process of pulverizing, adopts nitrogen protection, improves the oxidation resistance of material, and makes temperature be controlled at 120 ℃ of left and right.The strong adhesion of the bean paste sauce that the method makes, delicate mouthfeel, fast remarkably, go out fragrant fast.
Embodiment 4:
A kind of preparation method of bean paste sauce, adopting the bean paste of buying on market is raw material, and meter in mass ratio adds drinkable water with the ratio of 1:0.8, the moisture content that makes its raw material is 50%, then adopts vibromill to grind and makes crushing material to the scope of 30-50 μ m.The speed setting of vibromill is at 12r/min, and grinding time is 30min, in the process of pulverizing, adopts nitrogen protection, improves the oxidation resistance of material, and makes temperature be controlled at 150 ℃ of left and right.The strong adhesion of the bean paste sauce that the method makes, delicate mouthfeel, fast remarkably, go out fragrant fast.
Claims (7)
1. the preparation method of a bean paste sauce, it is characterized in that: the method is raw material for adopting bean paste, add in proportion drinkable water, then adopt wet grinding to make crushing material to 1-80 μ m, the ratio of bean paste raw material and drinkable water, is 1:0.2-1:1 by quality ratio, and its moisture control is at 50%-70%, described pulverizing adopts vibromill, colloid mill or ball mill, and grinding time is 10-120min.
2. the preparation method of bean paste sauce according to claim 1, is characterized in that: the method adopts wet grinding to make crushing material to 1-30 μ m.
3. the preparation method of bean paste sauce according to claim 1, is characterized in that: the method is for adopting wet grinding to make crushing material to 3-15 μ m.
4. the preparation method of bean paste sauce according to claim 1, is characterized in that: in the process of pulverizing, adopt nitrogen protection, improve the oxidation resistance of material, and make be controlled at-30-180 ℃ of temperature.
5. the preparation method of bean paste sauce according to claim 1, is characterized in that: in the process of pulverizing, adopt nitrogen protection, improve the oxidation resistance of material, and make temperature be controlled at 100-180 ℃.
6. the preparation method of bean paste sauce according to claim 1, is characterized in that: described bean paste raw material and the ratio of drinkable water are 1:0.2 by quality ratio, and its moisture control is 60%.
7. the bean paste sauce making according to claim 1 to the preparation method of the bean paste sauce described in any one claim in claim 6, is characterized in that: this thick broad-bean sauce has thixotropy, viscosity, strong adhesion, and delicate mouthfeel, fast remarkably, go out fragrant fast.
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| CN104431956A (en) * | 2014-11-14 | 2015-03-25 | 四川大学 | Low-salt pixian bean sauce and preparation method thereof |
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| CN106879951A (en) * | 2017-03-24 | 2017-06-23 | 四川奕阳现代农业开发有限公司 | Ultra-fine thick broad-bean sauce of less salt and preparation method thereof |
| CN111920012A (en) * | 2020-08-21 | 2020-11-13 | 四川省丹丹郫县豆瓣集团股份有限公司 | Solid bean sauce and preparation method and use method thereof |
| CN112293673A (en) * | 2020-11-20 | 2021-02-02 | 成都君乐园调味品开发有限公司 | Cooked bean cotyledon and preparation method and application thereof |
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| CN1409996A (en) * | 2002-11-23 | 2003-04-16 | 江门丽宫酒店 | Xinhui dried orange peel paste and its making method |
| CN1486629A (en) * | 2003-08-22 | 2004-04-07 | 沈阳青花副食酿造（集团）有限责任公 | Production process of edible jam powder |
| CN101194711A (en) * | 2007-12-12 | 2008-06-11 | 竹山县兆华山野菜开发有限责任公司 | Production method for cured meat winter sauce |
| CN102150899A (en) * | 2011-03-23 | 2011-08-17 | 江苏畜牧兽医职业技术学院 | Method for processing gingko noodle sauce |
| CN102630924B (en) * | 2012-04-20 | 2013-08-28 | 苏州市合兴食品有限公司 | Method for preparing sweet noodle sauce |
| CN102697026B (en) * | 2012-05-30 | 2013-07-17 | 福建省红太阳精品有限公司 | Process for producing soybean paste |
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| CN104431956A (en) * | 2014-11-14 | 2015-03-25 | 四川大学 | Low-salt pixian bean sauce and preparation method thereof |
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