CN104256545A

CN104256545A - Preparation method of chili broad bean sauce

Info

Publication number: CN104256545A
Application number: CN201410530734.0A
Authority: CN
Inventors: 赵依娜
Original assignee: HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd
Current assignee: HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd
Priority date: 2014-10-11
Filing date: 2014-10-11
Publication date: 2015-01-07

Abstract

The invention provides a preparation method of a chili broad bean sauce. The preparation method specifically comprises the following steps: peeling and cleaning broad beans, adding water for soaking the broad beans for 2-3 h, fishing out and draining, steaming the broad beans for 30 min at 105 DEG C, cooling to 40 DEG C, inoculating 2.5% of aspergillus oryzae yeast seed, mixing uniformly, performing solid-state insulation fermentation for 72 h at 38-42 DEG C, adding 75% of warm water with the temperature of 40 DEG C and 35% of chili sauce, pulping, adding 10% of edible salt, 2% of white spirit and 0.7% of five spice powder, inoculating 10% of liquid bacillus subtilis strain, 0.15% of Angel soy sauce yeast, stirring uniformly, performing insulation fermentation for 54 h at 32-35 DEG C, milling into sauce by using a colloid mill, and sterilizing for 15 min at 80 DEG C to obtain the chili broad bean sauce. The chili broad bean sauce can be directly eaten, and can also be used as a seasoning for cooking a variety of dishes.

Description

A kind of preparation method of capsicum broad bean paste

Technical field

The invention belongs to food processing field, relate to a kind of preparation method of capsicum broad bean paste.

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 spice, almond, capsicum 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.

Capsicum contains abundant capsicim, therefore has pungent.In capsicum, ascorbic content occupies first in vegetables, and hectogram capsicum Vitamin C content, up to 198 milligrams, also contains Cobastab, carrotene and the mineral matter such as calcium, iron, capsicum can stimulate oral mucosa, strengthens the wriggling of stomach, promotes salivary secretion, whet the appetite, promote digestion.

Summary of the invention

The invention provides a kind of preparation method of capsicum broad bean paste.

The object of the invention is to realize in the 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 2.5% 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 75%, thick chilli sauce 35%, making beating, then add edible salt 10%, white wine 2%, five-spice powder 0.7%, inoculate 10% bacillus subtilis liquid seeds, 0.15% Angel saccharomyces soya, stir; 32-35 DEG C of heat-preservation fermentation 54h, colloid mill defibrination, 80 DEG C of sterilization 15min, are capsicum 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 preparation method of described thick chilli sauce: fresh capsicum, cleaning, stalk, removes seed, chopping, and add edible salt 15%, mix, normal temperature pickles 12h, making beating, then uses colloid mill defibrination, is thick chilli sauce.

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.

Capsicum is added in broad bean paste, not only can seasoning, have additional nutrients, also because it contains capsicim, there is sterilization, antisepsis, effectively can increase the shelf-life of sauce.

Capsicum broad bean paste of the present invention is light brown, and sauce is fragrant, ester is fragrant, the fragrant coordination of capsicum is strong, and pungent is soft, direct-edible, also can be used as flavoring, and for cooking various dish, normal food not only can increase appetite, and dispeling cold for warm stomach also has good effect.

Four, specific embodiment

Embodiment 1

The cultivation of the aspergillus oryzae sort of quyi: take wheat bran 35g, bean cake powder 13g, glucose 3g, the 49mL 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 preparation method of thick chilli sauce: take cleaning, stalk, remove the fresh capsicum 1000g of seed, chopping, add edible salt 150g, mix, normal temperature pickles 12h, making beating, then uses colloid mill defibrination, is thick chilli sauce.

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.

The present invention realizes in the following manner: take the peeling broad bean 500g cleaned up, soak 3h, pick up and drain, and 105 DEG C are steamed beans 30min, are cooled to 40 DEG C, the access 12.5g 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 375g, thick chilli sauce 175g, making beating, then add edible salt 50g, white wine 10g, five-spice powder 3.5g, inoculation 50mL bacillus subtilis liquid seeds, 0.75g Angel saccharomyces soya, stir; 32-35 DEG C of heat-preservation fermentation 54h, colloid mill defibrination, 80 DEG C of sterilization 15min, are capsicum broad bean paste.

Embodiment 2

The cultivation of the aspergillus oryzae sort of quyi, thick chilli sauce, 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 25g 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 750g, thick chilli sauce 350g, making beating, then add edible salt 100g, white wine 20g, five-spice powder 7g, inoculation 100mL bacillus subtilis liquid seeds, 1.5g Angel saccharomyces soya, stir; 32-35 DEG C of heat-preservation fermentation 54h, colloid mill defibrination, 80 DEG C of sterilization 15min, are capsicum 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. the invention provides a kind of preparation method of capsicum 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 2.5% 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 75%, thick chilli sauce 35%, making beating, then add edible salt 10%, white wine 2%, five-spice powder 0.7%, inoculate 10% bacillus subtilis liquid seeds, 0.15% Angel saccharomyces soya, stir; 32-35 DEG C of heat-preservation fermentation 54h, colloid mill defibrination, 80 DEG C of sterilization 15min.