CN103494175B - Thick broad-bean sauce and energy-saving making method thereof - Google Patents
Thick broad-bean sauce and energy-saving making method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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Abstract
The invention belongs to the technical field of food ferment, in particular to thick broad-bean sauce and an energy-saving making method thereof. The making method mainly comprises the following steps: mildewed beans are obtained after white dry beans go through the procedure of washing, hot water soaking, draining, inoculating and starter propagation; the mildewed beans are directly washed in water; salt water, white wine, chili fermented grains and soybean paste are added in the mildewed beans to form cooked beans; the mixture are directly moved to a sunning ground for exposure drying and fermenting. The making method of the thick broad-bean sauce omits the heat-preserving fermenting procedure of salted white beans in the traditional technology, saves a large amount of manpower, a large number of material resources and a large number of financial resources, can be used for scale production easily, shortens a production cycle, improves economic benefits of enterprises, and meets the requirements of development of market economy. Moreover, the quality of obtained products is good.
Description
Technical field
The invention belongs to food fermentation technology field, be specifically related to a kind of thick broad-bean sauce and energy-conservation brewing method thereof.
Background technology
The traditional-handwork manufacture craft of thick broad-bean sauce is through soaking to certain water content by broad bean lobe, after elutriation, atmospheric cooking or pressure cooking, take the dish out of the pot cooling, inoculation, koji, add salt solution to make thick broad-bean sauce unstrained spirits, this process at least needs 4 months, proceed to again outdoor fermentation 3 months, within 3 months, obtain ripe thick broad-bean sauce with capsicum mixed culture fermentation again, on the time, roughly need 10 months and more than.
Along with the introducing of mechanical facility equipment, the improvement of technology, thick broad-bean sauce is made sauce unstrained spirits operation and is adopted insulation or heating fermentation, generally keeps 45 DEG C of fermentation 10d of product temperature, and the 3～5d that ferments again after supplementary salt solution can proceed to outdoor, then with capsicum mixed culture fermentation.
Although relatively traditional normal temperature thick broad-bean sauce zymotechnique, water bath heat preservation fermentation method, heating fermentation method are accelerated fermenting speed, shorten fermentation period, but need to drop into a large amount of financial resource and material resource, and take sauce unstrained spirits fermentation vat, increase cost to enterprise production and management, be unfavorable for technological innovation, hinder enterprise and promote economic benefit.
Summary of the invention
First technical problem to be solved by this invention is to provide a kind of energy-conservation brewing method of thick broad-bean sauce.The method comprises the following steps:
A, raw material processing: extra dry white wine lobe ︰ boiling water=100 ︰ 70～80 in mass ratio, in extra dry white wine lobe, add boiling water, soak 10～20min, take out, add water for cooling, draining;
B, inoculation: after draining, add the aspergillus oryzae that accounts for extra dry white wine lobe gross weight 3～5 ‰, mix;
C, koji: controlling temperature is 32～38 DEG C, treat the growth of aspergillus oryzae mycelia, bent material caking, turns over song the 1st time; Turn over after song for the 1st time, mycelia breeding, bent material caking once again, turn over song the 2nd time; Turn over after song for the 2nd time, controlling temperature is 28～33 DEG C, while raw spore and start to turn Huang, goes out in time song depending on aspergillus oryzae, obtains mould lobe;
D, elutriation: water is washed the yellow spore ash of the mould lobe sub-surface of step c gained off, for subsequent use;
E, pretreatment chilli: soak chilli, take out, draining, is broken into piece, adds the salt of the chilli piece weight 18～22% accounting for after immersion, mixes, for subsequent use;
F, stone: 4～5 parts of the fresh capsicum unstrained spirits of bottom paving one deck, then spread 6～8 parts of mould lobes that one deck steps d gets ready, repave 10～11 parts of the chilli unstrained spirits that one deck step e gets ready, 0.1～0.4 part of 6～8 parts of sprinkle 16～19 Baume degrees salt solution and white wine respectively, soak, repave 3～4 parts of one deck soya sauces, finally spread 8～12 parts of the fresh capsicum unstrained spirits of one deck; Place after 2～3d, mix thoroughly;
Fermentation is revealed in g, solarization: shines and reveals, turn over unstrained spirits, and the content of sampling Detection moisture, amino-acid nitrogen, total acid and edible salt, each qualified, makes finished product.
Concrete, the brewing method of above-mentioned thick broad-bean sauce, in step a, described cooling is to cool the temperature to below 40 DEG C.
Preferably, the brewing method of above-mentioned thick broad-bean sauce, in step b, described aspergillus oryzae is aspergillus oryzae 3811.
Concrete, the brewing method of above-mentioned thick broad-bean sauce, in step c, koji total time is 48～72h.
Concrete, the brewing method of above-mentioned thick broad-bean sauce, in step e, described immersion is that to instigate 1 jin of chilli to soak be 3～3.5 jin.
Concrete, the brewing method of above-mentioned thick broad-bean sauce, in step f, the salt content of described fresh capsicum unstrained spirits is 17～19wt%.
Concrete, the brewing method of above-mentioned thick broad-bean sauce, in step f, described soak time is 10～15h.
Concrete, the brewing method of above-mentioned thick broad-bean sauce, in step g, just shines dew to thick broad-bean sauce as long as do not rain; After unstrained spirits processed the 1st week, turns over 1 every day; The 2nd thoughtful the 4th week, turned over 1 time every 1 day; The 5th thoughtful the 8th week, turned over 1 time every 3 days; The 9th thoughtful the 12nd week, turned over 1 time every 6 days.
Second technical problem to be solved by this invention is to provide a kind of thick broad-bean sauce making by above-mentioned steps.
The present invention eluriates the directly reinforced threshing ground that is mixed into by prepared ripe salt lobe koji process and shines dew fermentation, not only saved the operation of heat-preservation fermentation from the angle of technique, and obtain the better thick broad-bean sauce of quality compared with normal procedure, there is better industrial operation prospect.
The present invention has saved saline sook, the dip back showing fermentation operation in indoor heat insulating fermentation or traditional zymotic technique in technique, saves about 45d than traditional handicraft; Meanwhile, reduced the facility that heat-preservation fermentation or traditional zymotic stage relate to more and taken, reduced fixed assets investment, increased cash flow momentum, promoting enterprise benefit improves; Reduce the needed manpower of this operation section and the energy and dropped into, reduced enterprise operation cost; Aspect product, taking the GB/T20560-2006 of bean paste as standard, identical solarization is revealed under fermentation period, and the color and luster of product that brewing method of the present invention obtains, fragrance, flavour etc. have all reached the standard of superfine bean cotyledon, and the product of producing compared with traditional handicraft has a distinct increment.
Detailed description of the invention
A brewing method for thick broad-bean sauce, comprises the following steps:
A, raw material processing: extra dry white wine Ban ︰ boiling water=100 ︰ 70～80 in mass ratio, in extra dry white wine lobe, add boiling water, soak 10～20min, until extra dry white wine lobe sucks moisture, inject rapidly cold water and be cooled to below 40 DEG C, then draining " receipts sweat ";
B, inoculation: after " receipts sweat ", add the aspergillus oryzae that accounts for extra dry white wine lobe gross weight 3～5 ‰, mix;
C, koji: controlling temperature is 32～38 DEG C, enter after bent 18～21h, and aspergillus hyphae growth, bent material caking, turn over song the 1st time; Turn over bent rear 10h left and right for the 1st time, mycelia breeding, bent material lump once again, turn over song the 2nd time; Turn over after song for the 2nd time, controlling temperature is 28～33 DEG C, while raw spore and start to turn Huang, goes out in time song depending on aspergillus oryzae, obtains mould lobe, koji overall process 48～72h;
D, elutriation: water is washed the yellow spore ash of the mould lobe sub-surface of step c gained off, for subsequent use;
E, pretreatment chilli: soak chilli, making the weight after 1 jin of chilli soaks is 3～3.5 jin, take out, and draining, is broken into piece by the chilli after soaking, and adds the salt of the chilli piece weight 18～22% accounting for after immersion, mixes, for subsequent use;
F, stone: 4～5 parts of the fresh capsicum unstrained spirits that bottom paving one deck salt content is 17～19wt%, then spread 6～8 parts of mould lobes that one deck steps d gets ready, repave 10～11 parts of the chilli unstrained spirits that one deck step e gets ready, 0.1～0.4 part of 6～8 parts of the salt solution of sprinkle 16～19 Baume degrees and white wine respectively, soak 10～15h, then repave 3～4 parts of one deck soya sauces, topmost spread one deck salt content and be 8～12 parts of the fresh capsicum unstrained spirits of 17～19wt%, each stone should be even; After preparation 2～3d, mix thoroughly;
Fermentation is revealed in g, solarization: shines and reveals, turn over unstrained spirits, and the content of sampling Detection moisture, amino-acid nitrogen, total acid and edible salt, each qualified, makes product.
Preferably, above-mentioned brewing method, in step b, described aspergillus oryzae is aspergillus oryzae 3811.
Concrete, above-mentioned brewing method, in step g, just shines dew to thick broad-bean sauce as long as do not rain; After unstrained spirits processed the 1st week, turns over 1 every day, within the 5th day, has turned over rear sampling and has detected salinity and moisture; The 2nd thoughtful the 4th week, turned over 1 time every 1 day; The 5th thoughtful the 8th week, turned over 1 time every 3 days; The 9th thoughtful the 12nd week, turned over 1 time every 6 days; Fermentation to first, the 3rd, the 6th, the 9th month sampling Detection index respectively.
Fresh capsicum unstrained spirits of the present invention refers to that fresh capsicum is after broken salt adding, the pickled green pepper unstrained spirits forming, and wherein salt content is 17～19wt%.
Raw material extra dry white wine lobe of the present invention claims again broad bean lobe, is that broad bean is removed natural drying rear being obtained of broad bean cotyledon after seed coat with manual or machinery.
The present invention determines that according to the GB/T20560-2006 of bean paste whether prepared thick broad-bean sauce is qualified, and standard sees the following form 1,2 and 3:
Table 1 organoleptic indicator
Table 2 physical and chemical index
Table 3 sanitary index
| Project | Index |
| Total arsenic (in As)/(mg/kg) | 0.5 |
| Plumbous (Pb)/(mg/kg) | 1.0 |
| AFB1 (ug/kg) | 5 |
| Coliform/(MPN/100g) | 30 |
| Pathogenic bacteria (salmonella, staphylococcus aureus, Shigella) | Must not detect |
Find through research, lobe passes through koji, the aspergillus oryzae spore on surface and the breeding of mycelia are inside and outside more abundant, flush, if do not eluriated, all mix with capsicum, shine and reveal fermentation stage in the later stage, early stage a large amount of aspergillus oryzaes that lobe is carried out to fermentative degradation is more thorough, even excessive, the material that easily produces bitter taste and astringent taste, causes bad mouthfeel; , mix after capsicum, aspergillus oryzae spore is mingled in capsicum meanwhile, can not fully contact with lobe, thereby minimizing fermentation substrate, and some nutritional labeling short time, interior quilt was consumed, cause mould afterwards in process in dystrophy state and " in-fighting ".Now newborn aspergillus oryzae is less, causes aspergillus aging, self-dissolving, and the amino acid discharging after aspergillus self-dissolving enters thick broad-bean sauce and will cause product bitter taste to increase the weight of, and astringent taste also can increase the weight of, and has reduced fragrance and the mouthfeel of thick broad-bean sauce.So in thick broad-bean sauce brewing method process of the present invention, adopt and eluriate later aspergillus lobe of koji, still retain a large amount of aspergillus hyphaes inner at lobe, performance decomposition, ted stirring by the later stage, the flavor substance such as stripping delicate flavour, fragrance gradually, forms the semi-finished product with compound fragrant with capsicum, reduces the formation of pained material.
The aspergillus oryzae 3811 adopting in embodiment is purchased from Yu Yuan bio tech ltd, Jining.
Embodiment 1
75kg extra dry white wine lobe is poured into foam material tank from charging hole, and startup rotation foam material tank, the water 60kg that is heated to boiling is joined in rotary pot and mixed, rotate while add water, water adds rear continuation rotation and soaks 10min, injects rapidly cold water and is cooled to 40 DEG C of remainders, after draining " receipts sweat ", uncap in time and add the bent rear seal-cover of kind of 3811 aspergillus oryzae 225g, start the rotation of foam material tank, after kind of song and wet lobe are fully mixed, the blowing of uncapping is sent song material into deep closet koji through conveyer belt; Control product temperature is 32 DEG C, enters bent 20h left and right, carries out the 1st time and turns over song, turns over bent rear 10h left and right for the 1st time, carry out the 2nd time and turn over song, turn over after song for the 2nd time, control product temperature is 28 DEG C, keep going out song after this product temperature 40h, mould lobe of gained is totally for subsequent use with clear water elutriation, and washing lobe is now 75kg approximately; Chilli 35kg soaks after 3d, and draining gross weight becomes 105kg, is broken into piece, adds salt 21kg, mixes, for subsequent use; Enter pond preparation, it is 18% that bottom one deck spreads fresh capsicum unstrained spirits 50kg(salt content), then spread one deck and eluriate rear bent lobe 75kg, above bent lobe, repave the dry green pepper unstrained spirits 100kg that one deck makes, evenly salt solution 60kg and the white wine 3kg of sprinkle 18 Baume degrees, soak one day, repaves one deck soya sauce 30kg, spreading the fresh capsicum unstrained spirits of one deck 100kg(salt content is topmost 18%), lower pond stone amount must accomplish that whole pond aspect is relatively even; After preparation 2～3d, stir; Ted, and sampling Detection amino-acid nitrogen, edible salt, total acid and moisture, each qualified makes product.
Embodiment 2
Extra dry white wine lobe 80kg is poured into foam material tank from charging hole, and startup rotation foam material tank, water 60～the 65kg that is heated to boiling is joined in rotary pot and mixed, rotate while add water, water adds rear continuation rotation and soaks 15min, injects rapidly cold water and is cooled to 40 DEG C of remainders, after draining " receipts sweat ", uncap in time and add the bent rear seal-cover of aspergillus oryzae kind of 320g, start the rotation of foam material tank, after kind of song and wet lobe are fully mixed, the blowing of uncapping is sent song material into deep closet koji through conveyer belt; Control product temperature is 34 DEG C, enters bent 20h, carries out the 1st time and turns over song, turns over bent rear 10h for the 1st time, carry out the 2nd time and turn over song, turn over after song for the 2nd time, setup control product temperature is 30 DEG C, keep going out song after this product temperature 40h, mould lobe of gained is totally for subsequent use with clear water elutriation, and washing lobe is now 80kg approximately; ; Chilli 40kg soaks after 3d, drains gross weight and is about 120kg, is broken into piece, adds salt 24kg, mixes, for subsequent use; While entering pond preparation, it is 18% that bottom one deck spreads fresh capsicum unstrained spirits 40kg(salt content), then spread one deck and eluriate rear bent lobe 80kg, above bent lobe, repave the dry green pepper unstrained spirits 110kg that one deck makes, evenly salt solution 80kg and the white wine 3.5kg of sprinkle 18 Baume degrees, soak one day, repaves one deck soya sauce 40kg, spreading the fresh capsicum unstrained spirits of one deck 120kg(salt content is topmost 18%), lower pond stone amount must accomplish that whole pond aspect is relatively even; After preparation 2～3d, stir; Ted, and the content of sampling Detection amino-acid nitrogen, edible salt, total acid and moisture, each qualified makes product.
Test example 1
Table 4 traditional handicraft is result compared with embodiment 2 technique products obtained therefrom physical and chemical indexs
Table 4 is that traditional handicraft and zymotechnique of the present invention are prepared gained thick broad-bean sauce same time index, analyze known, under fermentation same period, in thick broad-bean sauce prepared by embodiment 2 zymotechniques, the content of amino-acid nitrogen is higher than traditional handicraft, and thick broad-bean sauce prepared by technique of the present invention fermentation 1 month time the content of amino-acid nitrogen reached the traditional zymotic technique fermentation content of 3 months, thick broad-bean sauce prepared by technique of the present invention fermentation 3 months time the content of amino-acid nitrogen exceeded the traditional zymotic technique fermentation content of 6 months, thick broad-bean sauce prepared by technique of the present invention fermentation 6 months time the content of amino-acid nitrogen reached the traditional zymotic technique fermentation content of 9 months, and other indexs and traditional handicraft do not have larger difference, this absolutely proves that the brewage process of the inventive method has saved heat-preservation fermentation and prepared the white lobe unstrained spirits of salt operation, not only save brewing time, and prepare than the better thick broad-bean sauce of traditional handicraft quality.
Test example 2
Table 5 products obtained therefrom of the present invention and mill run sensory evaluation scores result
| Contrast index and classification | Fragrance | Flavour | Color and luster figure | Total score |
| Traditional zymotic technique | 20 | 34 | 16 | 70 |
| Embodiment 1, the thick broad-bean sauce fermenting 6 months | 25 | 40 | 17 | 82 |
| Superfine bean cotyledon | 23 | 38 | 16 | 77 |
The 9 people evaluation groups that formed by expert and senior syndic, elementary syndic and syndic, according to 30 points of fragrance, 45 points of flavours, 25 points of color and lusters, 100 points of meters of total score, result by upper table 5 sense organ qualification can be found out, thick broad-bean sauce prepared by technique of the present invention is in fragrance and two important evaluation indexes of flavour, traditional handicraft is all significantly improved relatively, and general comment is worth also higher than traditional handicraft thick broad-bean sauce, and color and luster is bronzing, glossy glossy, there is strong sauce ester perfume and peppery perfume (or spice), and fragrant peppery mellow, allow the features such as people's aftertaste is profound, can find out in conjunction with physical and chemical index result simultaneously, ferment 6 months time, the thick broad-bean sauce of explained hereafter of the present invention has reached the standard of superfine bean cotyledon, illustrate that thick broad-bean sauce brewage process of the present invention is not only practical, and shortening fermentation period, reduce the input of manpower and materials, greatly improve Business Economic Benefit, for suitability for industrialized production reduces the wasting of resources, strong theoretical foundation is provided.
Claims (9)
1. an energy-conservation brewing method for thick broad-bean sauce, is characterized in that: comprise the following steps:
A, raw material processing: extra dry white wine lobe ︰ boiling water=100 ︰ 70～80 in mass ratio, in extra dry white wine lobe, add boiling water, soak 10～20min, take out, add water for cooling, draining;
B, inoculation: after draining, add the aspergillus oryzae that accounts for extra dry white wine lobe gross weight 3～5 ‰, mix;
C, koji: controlling temperature is 32～38 DEG C, treat the growth of aspergillus oryzae mycelia, bent material caking, turns over song the 1st time; Turn over after song for the 1st time, mycelia breeding, bent material caking once again, turn over song the 2nd time; Turn over after song for the 2nd time, controlling temperature is 28～33 DEG C, while raw spore and start to turn Huang, goes out in time song depending on aspergillus oryzae, obtains mould lobe;
D, elutriation: water is washed the yellow spore ash of the mould lobe sub-surface of step c gained off, for subsequent use;
E, pretreatment chilli: soak chilli, take out, draining, is broken into piece, adds the salt of the chilli piece weight 18～22% accounting for after immersion, mixes, for subsequent use;
F, stone: 4～5 parts of the fresh capsicum unstrained spirits of bottom paving one deck, then spread 6～8 parts of mould lobes that one deck steps d gets ready, repave 10～11 parts of the chilli unstrained spirits that one deck step e gets ready, 0.1～0.4 part of 6～8 parts of sprinkle 16～19 Baume degrees salt solution and white wine respectively, soak, repave 3～4 parts of one deck soya sauces, finally spread 8～12 parts of the fresh capsicum unstrained spirits of one deck; Place after 2～3d, mix thoroughly;
Fermentation is revealed in g, solarization: shines and reveals, turn over unstrained spirits, and the content of sampling Detection moisture, amino-acid nitrogen, total acid and edible salt, each qualified, makes finished product;
Described fresh capsicum unstrained spirits refers to that fresh capsicum is after broken salt adding, the pickled green pepper unstrained spirits forming.
2. the energy-conservation brewing method of thick broad-bean sauce according to claim 1, is characterized in that: in step a, described cooling is to cool the temperature to below 40 DEG C.
3. the energy-conservation brewing method of thick broad-bean sauce according to claim 1, is characterized in that: in step b, described aspergillus oryzae is aspergillus oryzae 3811.
4. the energy-conservation brewing method of thick broad-bean sauce according to claim 1, is characterized in that: in step c, koji total time is 48～72h.
5. the energy-conservation brewing method of thick broad-bean sauce according to claim 1, is characterized in that: in step e, described immersion is that to instigate 1 jin of chilli to soak be 3～3.5 jin.
6. the energy-conservation brewing method of thick broad-bean sauce according to claim 1, is characterized in that: in step f, the salt content of described fresh capsicum unstrained spirits is 17～19wt%.
7. the energy-conservation brewing method of thick broad-bean sauce according to claim 1, is characterized in that: in step f, described soak time is 10～15h.
8. the energy-conservation brewing method of thick broad-bean sauce according to claim 1, is characterized in that: in step g, just thick broad-bean sauce is tedded as long as do not rain; After unstrained spirits processed the 1st week, turns over 1 every day; The 2nd thoughtful the 4th week, turned over 1 time every 1 day; The 5th thoughtful the 8th week, turned over 1 time every 3 days; The 9th thoughtful the 12nd week, turned over 1 time every 6 days.
9. the thick broad-bean sauce being made by the energy-conservation brewing method described in claim 1～8 any one.
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| CN106690073B (en) * | 2016-12-08 | 2020-05-26 | 四川省食品发酵工业研究设计院 | Low-salt rapid fermentation process for Pixian bean paste |
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| CN103844246B (en) * | 2014-04-01 | 2015-08-05 | 重庆天厨天雁食品有限责任公司 | The preparation method of the fragrant broad bean butter with shrimp of a kind of purple |
| CN106333340A (en) * | 2015-07-08 | 2017-01-18 | 刘月宝 | Preparation method of hericium erinaceus broad bean paste |
| CN107410892A (en) * | 2017-06-06 | 2017-12-01 | 四川饭扫光食品股份有限公司 | A kind of method of quality control in pot type broad bean valve fermentation technology process |
| CN110973494A (en) * | 2019-10-25 | 2020-04-10 | 宁夏宁杨食品有限公司 | Method for preparing broad bean paste by low-temperature post-fermentation |
| CN113907323A (en) * | 2021-08-31 | 2022-01-11 | 宁夏宁杨食品有限公司 | Preparation method of Sichuan spicy thick broad-bean sauce |
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| CN102326771A (en) * | 2011-05-25 | 2012-01-25 | 郭欣 | Production method of broad-bean chili sauce |
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| CN102326771A (en) * | 2011-05-25 | 2012-01-25 | 郭欣 | Production method of broad-bean chili sauce |
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| 吴华昌 等.生料制曲晒露发酵酿制蚕豆辣酱.《中国调味品》.2005,(第7期),第26-27页. |
| 生料制曲晒露发酵酿制蚕豆辣酱;吴华昌 等;《中国调味品》;20050731(第7期);第26-27页 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106690073B (en) * | 2016-12-08 | 2020-05-26 | 四川省食品发酵工业研究设计院 | Low-salt rapid fermentation process for Pixian bean paste |
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