CN104256544A - Method for making peanut broad bean paste - Google Patents
Method for making peanut broad bean paste Download PDFInfo
- Publication number
- CN104256544A CN104256544A CN201410530713.9A CN201410530713A CN104256544A CN 104256544 A CN104256544 A CN 104256544A CN 201410530713 A CN201410530713 A CN 201410530713A CN 104256544 A CN104256544 A CN 104256544A
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- Prior art keywords
- peanut
- broad bean
- bean paste
- hours
- water
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
Abstract
The invention provides a method for making peanut broad bean paste. The method specially comprises the following steps: washing peeled broad beans, adding water for soaking for 2-3 hours, fishing up, draining off the water, steaming for 30 minutes at 105 DEG C, cooling to be 40 DEG C, inoculating 2% of aspergillus oryzae yeast, uniformly mixing, performing solid heat-preservation fermentation for 72 hours at 38-42 DEG C, adding 100% of warm water of 40 DEG C, 20% of peanut meal and 1% of dried tangerine or orange peel, pulping, further adding 12% of edible salt, inoculating 10% of bacillus natto liquid seeds and 0.2% of Anqi soybean sauce yeast, uniformly stirring, keeping the temperature to ferment for 48 hours at 32-35 DEG, adding 0.02% of potassium sorbate, grinding pulp by using a colloid mill, and sterilizing for 15 minutes at 90 DEG C, so as to obtain the peanut broad bean paste. The peanut broad bean paste can be directly taken and can be also used as a seasoning for cooking various dishes.
Description
Technical field
The invention belongs to food processing field, relate to the preparation method of broad bean paste of cultivating peanut.
Background technology
Broad bean paste is with broad bean, song, edible salt for primary raw material, by multiple-microorganism cooperative fermentation, a kind of sepia fermented seasonings of being brewed through series of complex biochemical reaction.Different according to the food custom of consumer, the various auxiliary materials such as capsicum, almond, spice can be added aborning, add the local flavor of product, also enriched the kind of product.Broad bean paste is a kind of fermentation sauce, containing rich in protein, fat, carbohydrate, crude fibre, calcium, iron, phosphorus, Cobastab etc., not only nutritious, often eats the effect promoting in addition to digest, accelerate human metabolism.
Peanut contains rich in protein, fat, carbohydrate, vitamin A, vitamin B6, vitamin E, vitamin K, the amino acid also containing 8 kinds of needed by human body and unrighted acid, lecithin, choline, crude fibre, calcium, phosphorus, iron ore material etc.
Summary of the invention
The invention provides a preparation method of cultivating peanut broad bean paste.
The object of the invention is to be realized by following manner: peeling broad bean, cleaning, soaks 2-3h, picks up and drain, and 105 DEG C are steamed beans 30min, are cooled to 40 DEG C, access the 2% aspergillus oryzae sort of quyi, uniform mixing, 38-42 DEG C of solid-state heat-preservation fermentation 72h; Add 40 DEG C of warm water 100%, peanut meal 20%, dried orange peel silk 1%, making beating, then add edible salt 12%, inoculate 10% bacillus subtilis liquid seeds, 0.2% Angel saccharomyces soya, stir; 32-35 DEG C of heat-preservation fermentation 48h, adds 0.02% potassium sorbate, colloid mill defibrination, and 90 DEG C of sterilization 15min, are peanut broad bean paste.
The cultural method of the described aspergillus oryzae sort of quyi: Shanghai wine 3.042 is chosen and receives in bean sprout juice agar medium, cultivate 60h at 28 ~ 30 DEG C of temperature, activate; In wheat bran 35-40%, bean cake powder 10-15%, glucose 2-3%, prepare the solid-state expansion culture medium of bacterial classification by the ratio of water benefit to 100%, inoculate the aspergillus oryzae bacterial classification activated, at 28 ~ 30 DEG C of temperature, cultivate 72h, be the aspergillus oryzae sort of quyi.
The cultural method of described bacillus subtilis liquid seeds: peptone 5%, glucose 4%, potassium dihydrogen phosphate 0.1%, magnesium sulfate 0.05%, mend to 100% with water, stir, 121 DEG C of sterilizings 30 minutes, are cooled to 30 DEG C, access bacillus subtilis inclined-plane seed, stir, 28 DEG C-30 DEG C, under rotating speed 200rpm condition, cultivate 24h, be bacillus subtilis liquid seeds.
Peanut broad bean paste sauce body of the present invention is fine and smooth, and in sepia, sauce is fragrant, ester is fragrant, the fragrant coordination of peanut is strong, and taste is soft, long Hui Tian, direct-edible, also can be used as flavoring, for cooking various dish.
Four, specific embodiment
Embodiment 1
The cultivation of the aspergillus oryzae sort of quyi: take wheat bran 36g, bean cake powder 12g, glucose 2g, the 50mL that adds water preparation bacterial classification solid expands culture medium, inoculation makes 3.042 slant strains at 28 ~ 30 DEG C of temperature, in the Shanghai of bean sprout juice agar medium cultivation activation 60h, solid state rheology 72h at 28 ~ 30 DEG C of temperature, it is qualified to detect, and is the aspergillus oryzae sort of quyi.
The cultivation of bacillus subtilis liquid seeds: take 10g peptone, 8g glucose, 0.2g potassium dihydrogen phosphate, 0.1g magnesium sulfate, add 180mL water, stir, 121 DEG C of sterilizings 30 minutes, are cooled to 30 DEG C, access bacillus subtilis inclined-plane seed, stir, 28 DEG C-30 DEG C, under rotating speed 200rpm condition, cultivate 24h, it is qualified to detect, and is bacillus subtilis liquid seeds.
Detailed description of the invention: take the peeling broad bean 500g cleaned up, soak 3h, pick up and drain, 105 DEG C are steamed beans 30min, are cooled to 40 DEG C, the access 10g aspergillus oryzae sort of quyi, uniform mixing, 38-42 DEG C of solid-state heat-preservation fermentation 72h; Add 40 DEG C of warm water 500mL, peanut meal 100g, dried orange peel 5g, making beating, then add edible salt 60g, inoculation 50mL bacillus subtilis liquid seeds, 1g Angel saccharomyces soya, stir; 32-35 DEG C of heat-preservation fermentation 48h, add 0.1g potassium sorbate, colloid mill defibrination, 90 DEG C of sterilization 15min, are peanut broad bean paste.
Embodiment 2
The cultivation of the aspergillus oryzae sort of quyi, bacillus subtilis liquid seeds is with implementation column 1.
The present invention realizes in the following manner: take the peeling broad bean 1000g cleaned up, soak 2h, pick up and drain, and 105 DEG C are steamed beans 30min, are cooled to 40 DEG C, the access 20g aspergillus oryzae sort of quyi, uniform mixing, 38-42 DEG C of solid-state heat-preservation fermentation 72h; Add 40 DEG C of warm water 1000mL, peanut meal 200g, dried orange peel 10g, making beating, then add edible salt 120g, inoculation 100mL bacillus subtilis liquid seeds, 2g Angel saccharomyces soya, stir evenly; 32-35 DEG C of heat-preservation fermentation 48h, add 0.2g potassium sorbate, colloid mill defibrination, 90 DEG C of sterilization 15min, are peanut broad bean paste.
More than describe embodiments of the present invention in detail, but this example just lifted for the ease of understanding, should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all according to the description of technical scheme of the present invention and preferred embodiment thereof, can make various possible equivalent change or replacement.
Claims (1)
1. the invention provides a preparation method of cultivating peanut broad bean paste, its feature is as follows: peeling broad bean, and cleaning, soaks 2-3h, pick up and drain, 105 DEG C are steamed beans 30min, are cooled to 40 DEG C, access the 2% aspergillus oryzae sort of quyi, uniform mixing, 38-42 DEG C of solid-state heat-preservation fermentation 72h; Add 40 DEG C of warm water 100%, peanut meal 20%, dried orange peel silk 1%, making beating, then add edible salt 12%, inoculate 10% bacillus subtilis liquid seeds, 0.2% Angel saccharomyces soya, stir; 32-35 DEG C of heat-preservation fermentation 48h, adds 0.02% potassium sorbate, colloid mill defibrination, 90 DEG C of sterilization 15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410530713.9A CN104256544A (en) | 2014-10-11 | 2014-10-11 | Method for making peanut broad bean paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410530713.9A CN104256544A (en) | 2014-10-11 | 2014-10-11 | Method for making peanut broad bean paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256544A true CN104256544A (en) | 2015-01-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410530713.9A Pending CN104256544A (en) | 2014-10-11 | 2014-10-11 | Method for making peanut broad bean paste |
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| CN (1) | CN104256544A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1813584A (en) * | 2005-02-03 | 2006-08-09 | 袁丹 | Dried old orange peel thick broad-bean sauce |
| CN101057656A (en) * | 2007-04-25 | 2007-10-24 | 安艳涛 | Maotai-flavor peanut thick chilli sauce and its preparation method |
| CN101473929A (en) * | 2008-11-27 | 2009-07-08 | 吴德辉 | Method for producing eight-treasure sauce |
| CN102626219A (en) * | 2012-04-18 | 2012-08-08 | 杨革 | Making method of peanut and natto soy sauce |
| CN102948728A (en) * | 2012-11-08 | 2013-03-06 | 四川临江寺味业有限公司 | Production method for rapidly fermenting flavor-enhanced thick broad-bean sauce |
-
2014
- 2014-10-11 CN CN201410530713.9A patent/CN104256544A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1813584A (en) * | 2005-02-03 | 2006-08-09 | 袁丹 | Dried old orange peel thick broad-bean sauce |
| CN101057656A (en) * | 2007-04-25 | 2007-10-24 | 安艳涛 | Maotai-flavor peanut thick chilli sauce and its preparation method |
| CN101473929A (en) * | 2008-11-27 | 2009-07-08 | 吴德辉 | Method for producing eight-treasure sauce |
| CN102626219A (en) * | 2012-04-18 | 2012-08-08 | 杨革 | Making method of peanut and natto soy sauce |
| CN102948728A (en) * | 2012-11-08 | 2013-03-06 | 四川临江寺味业有限公司 | Production method for rapidly fermenting flavor-enhanced thick broad-bean sauce |
Non-Patent Citations (3)
| Title |
|---|
| 于新等: "《天然食用调味品加工与应用》", 30 November 2011, 化学工业出版社 * |
| 张雪等: "猪肉豆瓣酱调味品工艺的研究", 《食品工业》 * |
| 胡小静等: "花生粕豆酱的研制", 《中国调味品》 * |
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Application publication date: 20150107 |