CN106666417A - Chilli bean sauce mixing and fast fermentation process - Google Patents
Chilli bean sauce mixing and fast fermentation process Download PDFInfo
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- CN106666417A CN106666417A CN201710085575.1A CN201710085575A CN106666417A CN 106666417 A CN106666417 A CN 106666417A CN 201710085575 A CN201710085575 A CN 201710085575A CN 106666417 A CN106666417 A CN 106666417A
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Abstract
The invention belongs to the technical field of food processing, and relates to a chilli bean sauce mixing and fast fermentation process. The chilli bean sauce mixing and fast fermentation process comprises the steps of raw material pretreatment, preparation of chilli fermenting grains, preparation of sweet petals and mixing fermentation. The chilli bean sauce mixing and fast fermentation process is characterized by comprising the steps of mixing the chilli fermenting grains, the sweet petals and old bean paste evenly in the volume ratio of (80-60):(10-20):(10-20) during mixing fermentation and putting the mixture into a pond for fermentation. The fermentation process is convenient to operate, the production cycle of the bean sauce can be greatly shortened and the quality and the flavor of the bean sauce are improved.
Description
Technical field
Patent of the present invention belongs to food processing technology field, is related to a kind of Semen Sojae Preparatum mixing quick fermentation technology.
Background technology
Semen Sojae Preparatum originates from Sichuan, wherein the most well-known for Pixian watercress, its traditional production and processing technique are near
The history of 300 years.Used as the traditional fermented food of China, Pixian watercress is strong and brisk in taste, and color and luster is glossy, with " color is reddish brown, oil
Profit, beans ester are fragrant, delicious peppery " the characteristics of, it is the seasoning good merchantable brand commonly used in the taste recipe of river, there is the title of " soul of Sichuan cuisine ".But due to
Traditional broad bean paste makes many using the production of nature Koji fermentation, and the technique that current industry is adopted is shown in Fig. 1.
Traditional fermentation methods be direct fermentation it is ripe it is a collection of take it is a collection of, then again by the green pepper unstrained spirits of new fermenting-ripening
Mixing afterripening fermentation is carried out with sweet lobe.Traditional zymotic technique is specifically divided into 4 stages：It is prepared by pretreatment of raw material stage, green pepper unstrained spirits
Stage, sweet lobe preparatory phase (yeast production), mixed fermentation stage, the process of traditional zymotic is：Semen Viciae fabae and Fructus Capsici are pre- through raw material
After process, Semen Viciae fabae adds flour, the alcoholic fermented product starter to enter bent room yeast production, pond dew is entered after Fructus Capsici is broken and shines fermentation (green pepper unstrained spirits processed), treats that both divide
Both are mixed into in proportion dew not after maturation and shine dew solarization fermentation in pond.
For traditional fermentation methods, there are problems that following：1. fermentation time is long, plus sex-limited, quality in the presence of the duration
It is unstable, there is certain safety issue；2. flora is wayward in sweat；3. the unstable of flora easily causes to produce
Quality wayward (as Semen Sojae Preparatum gelatinizing, granule are imperfect, and Fructus Capsici goes mouldy etc.).Send out because rejoining raw material and carrying out nature
Ferment, the flora for there was only sweet lobe of fermenting-ripening in fermentation, without the flora in After-ripening, need to be in After-ripening certainly
New flora is re-formed under the conditions of so, process is slow and unstable.
Therefore, improve just becomes one of brewing enterprise problem demanding prompt solution with optimization traditional processing technology.
The content of the invention
In order to solve above technical problem, the present invention provides a kind of Semen Sojae Preparatum mixing quick fermentation technology, easy to operate, can pole
The big quality and local flavor for shortening the broad bean paste production cycle, lifting broad bean paste.
A kind of Semen Sojae Preparatum mixing quick fermentation technology in the present invention of above technical problem, including pretreatment of raw material are solved,
Prepared by green pepper unstrained spirits, sweet lobe is prepared and mixed fermentation, it is characterised in that：During the mixed fermentation, by green pepper unstrained spirits, sweet lobe and old Semen Sojae Preparatum
Beans are according to 80-60：10-20：The volume ratio mix homogeneously pit entry fermentation of 10-20.Green pepper unstrained spirits, sweet lobe and old broad bean paste are all fermentation
Ripe green pepper unstrained spirits, sweet lobe and old broad bean paste.
In prioritization scheme in the present invention, the green pepper unstrained spirits, sweet lobe and old broad bean paste volume ratio are 70-60：15-20：15-
20。
The green pepper unstrained spirits, sweet lobe and old broad bean paste volume ratio are 60：20：20.
The green pepper unstrained spirits, sweet lobe and old broad bean paste volume ratio are 65：15：20.
The green pepper unstrained spirits is to give birth to taste, acidity without Fructus Capsici>=0.4%.Here acidity judges the ripe standard of Fructus Capsici.
Sweet lobe be bronzing, amino acid nitrogen content>=0.6g/100g.
It is the Main Stage that amino-acid nitrogen is formed in sweet lobe fermentation stage, amino acid nitrogen content is higher than 0.6g/
100g, after mixing afterwards, the content of amino-acid nitrogen can be only achieved the standard of high-quality in GB.
Total acid content in the old broad bean paste<=2%, salinity content be 15-22%, moisture<=60%, aminoacid
State nitrogen content>=0.18g/100g, coliform≤35MPN/100mL.Color is reddish brown, glossy, beans ester perfume, lobe grain delicious and crisp, delicious
It is peppery.
Product peracid affects quality after later stage mixing, while acidity goes beyond the limit, late lactic bacterium dominant, the product of fermentation
Easy peracid.
Moisture is limited in 60% and the following is because under this standard, broad bean paste does not have obvious moisture, and taste quality is most
It is good, while under this moisture, the flora of Fermentation is optimum growth conditionss from the later stage.
The restriction of total acid, under this acidity condition, the flora of Fermentation is optimum growth conditionss from the later stage, is fermented
Broad bean paste out will not peracid, while and have a synergic fermentation of lactic acid bacteria, increase the tart flavour and fragrance of product.
Total acid content in the old broad bean paste<=2%, salinity content be 15-22%, amino acid nitrogen content>=0.2g/
100g, moisture<=57%, coliform≤32MPN/100mL.
The present invention shortens being fermented into for broad bean paste using the nutritional labeling in old Semen Sojae Preparatum, existing microorganism, flavor substance etc.
The ripe time, increase the local flavor of Semen Sojae Preparatum.
Leave once the broad bean paste of fermenting-ripening in the present invention in mixed fermentation engineering in dew shines pond, it is possible to achieve bean
The microorganism of lobe beans rapid fermentation is mainly aspergillus oryzae, yeast and salt tolerant lactic acid bacteria, the broad bean paste of fermenting-ripening, containing a large amount of
Stablize prebiotic fungus strain based on aspergillus oryzae, salt tolerant lactic acid bacteria and yeast.Wherein, the salt tolerant lactic acid bacteria in the fungus strain of broad bean paste
Acid-fast ability it is less strong, excessive lactic acid will not be produced so that whole beans acidity is too low affects mouthfeel or even to degenerate, on the contrary by
In the presence of salt tolerant lactic acid bacteria so that pH is reduced to quickly less than 5.5, promote aspergillus oryzae and saccharomycetic breeding fermentation, favorably
It is quick to start fermentation in the rapid propagation of microorganism species.While aspergillus oryzae, the salt tolerant in the old Semen Sojae Preparatum of last fermenting-ripening
The environment that the metabolite and starch, the various hydrolyzate of protein that lactic acid bacteria and yeast amount reproduction are produced is formed
System is not only important in fragrance matter, serves the effect for suppressing miscellaneous bacteria and degradative fungi toxin；Additionally, fermenting-ripening
Old Semen Sojae Preparatum, generates during the fermentation substantial amounts of organic acid, alcohol, ester, acid, aldehyde, hydrocarbon, phenolic compound etc., and these materials have
A bit the main flavor composition of broad bean paste, some are the precursor substances of broad bean paste main flavor composition, these materials can with it is new
The various composition entered in the sweet Semen Sojae Preparatum and green pepper unstrained spirits in pond ferments to form peculiar flavour again, significantly beneficial to the local flavor for lifting broad bean paste.
Broad bean paste in the present invention after fermenting-ripening can reach fermenting acidity≤2.0%, amino-acid nitrogen >=0.25g/
100g, moisture≤53%, salinity >=12, coliform≤30MPN/100mL, pathogenic bacterium do not detect.And the fermentation in the present invention
Time shortens more than one times than traditional zymotic technique, simple to operate, low cost.
Description of the drawings
Fig. 1 is the process chart of traditional fermentation methods
Specific embodiment
With reference to specific embodiment and accompanying drawing, the present invention is described in further detail, wherein in following examples
Fructus Capsici color and luster glow, it is weak and incompetent it is full, fresh, without rotting, free from admixture, without rotten, pesticide and heavy-metal residual meet country
Respective standard and pertinent regulations, other raw materials also comply with national respective standard and pertinent regulations：
Example 1
Semen Sojae Preparatum mixing quick fermentation technology is pretreatment of raw material, and prepared by green pepper unstrained spirits, sweet lobe is prepared and mixed fermentation, and mixing is sent out
During ferment, by the green pepper unstrained spirits of fermenting-ripening, sweet lobe and old broad bean paste according to 65：15：20 volume ratio mix homogeneously pit entry fermentation.Green pepper
Unstrained spirits, sweet lobe and old broad bean paste are all the green pepper unstrained spirits of fermenting-ripening, sweet lobe and old broad bean paste.
Green pepper unstrained spirits is to give birth to taste, acidity without Fructus Capsici>=0.4%.Sweet lobe be bronzing, amino acid nitrogen content>=0.6g/
100g.Total acid content in old broad bean paste<=2%, salinity content be 15-22%, moisture<=60%, amino-acid nitrogen contains
Amount>=0.18g/100g.
Fermentation technology is made during afterripening fermentation in the present invention, the microorganism species for having a maturation, and fermentation is started early,
The quality of stable prod while shortening the cycle of whole after-ripening, all identical dominant microflora has carried out sending out to make each sweat
Ferment.
Concrete fermentation step is as follows：
1st, the pretreatment of raw material：Strict screening, removes impurity removing, selects satisfactory various raw materials.
2nd, the making of beans unstrained spirits：
1) material choice：Strict screening, removes impurity removing, selects full grains uniform without the Semen Viciae fabae for going mouldy, and removes most skull.
2) remove impurity is cleaned：The removal of impurity is gone in cleaning process.
3) blanching, soak, be filtered dry, breading：Lobe machine is scalded in the input of Semen Viciae fabae lobe communicated equipment, carries out blanching, through immersion, cold
But, drain.The flour after inoculation (by the use ratio requirement of bent essence) is admixed again, and the amount of admixing >=17%, Jing feed openings are connected to silkworm
Bean koji-making workshops.
4) yeast production：Postvaccinal zymogenic is moved in Quchi, thickness is 30~40cm, pile up loose smooth, and examined in time
Ventilation is looked into, using blower fan air is supplied, adjust bent room humiture, when zymogenic mycelia amount reproduction, Qu Yici need to be turned over, reached thin
Pine, cooling purpose, make product temperature control at 32~34 DEG C, and by engendering light yellow green spores song is gone out.
5) mixed song, fermentation：Cheng Quying is mixed in time plus saline enters pond, in case long heap causes to burn bent, the fermentation quality of beans unstrained spirits is straight
Connect the quality for being related to Semen Sojae Preparatum quality.
A) natural fermentation：To cross into triton and be transported to fermentation vat from Quchi with associated conveying devices, course of conveying will reach anti-
Dirt is required.Ready saline is uniformly drenched in unstrained spirits face, saline is treated all in suction material, by surfacing after, moulded with food stage
Material diaphragm seal, joint is sealed with Sal.
B) water bath heat preservation fermentation：By salt and into bent lobe 32：Salt is added and is sufficiently stirred for dissolving clear in warm water by 100 ratio
Clearly, fermentation vat is squeezed into.At 60 DEG C, product temperature is controlled at 40-45 DEG C water bath heat preservation water temperature control system, is entered as needed in sweat
Capable unstrained spirits.
2nd, the preparation of green pepper unstrained spirits：
1) Fructus Capsici：From high-quality Fructus Capsici, it is desirable to Fructus Capsici raise one's hat or go, remove damage by worms, debris and the green pepper that goes mouldy.
2) clean, select：After Fructus Capsici soaks 1-3 minutes in clear water, then cleaning showers are carried out by conveyer belt output, and chosen
Select undesirable Fructus Capsici.
3) green pepper, unstrained spirits processed are killed：It is≤the Fructus Capsici section of 5cm or so or piece into length by Fructus Capsici rule.
Kill green pepper while with Salt mixing machine by Fructus Capsici and salt mix homogeneously after, with conveyer belt or rustless steel trolley transfer to storage green pepper
Pond, bar pond, reduce process contamination.The salted chilli water leached with pumped, in drenching pond, once a day, reaches salt dissolving, radiating and makees
With.After salt temperature check is qualified, by Fructus Capsici section surface it is smooth, compacting, apply 10mm thickness Sal after use food grade plastic thin film
Cover, with the closed anti-corrosion of salt at circumferential joint, reach safety, health, seal request, keep cleaning.Green pepper unstrained spirits pond should be in room
It is interior, relative closure.
4th, the making of Semen Sojae Preparatum：
1) mixed fermentation：The beans unstrained spirits and green pepper unstrained spirits of fermenting-ripening are in proportion transported green pepper unstrained spirits and beans unstrained spirits with rustless steel means of transport
Deliver to bar pond or mug.And stirred with tedder or rustless steel pestle, carry out Exposure to Sunlight, night dew.Keep cylinder face and bar pool surface
Cleaning, keeps surrounding health, prevents foreign body from falling into and polluting.
Fermentation time is extended according to product quality grade, the classification of final products is according to phases such as organoleptic indicator, physical and chemical indexs
Depending on closing quality standard.
In detail mixed fermentation technology step is：After last consignment of old broad bean paste maturation, volume be 10 cubic metres, it is long × wide ×
A height of 10m × 1m × 1m dew shines the old broad bean paste for taking 80% maturation in pond away, and the 20% old broad bean paste for staying cumulative volume (continues to employ old
The height of broad bean paste is about 18cm) as " opener " for fermenting next time, then add in dew solarization pond about of the total volume
The green pepper unstrained spirits (height for adding green pepper unstrained spirits is about 60cm) of 65% fermenting-ripening, finally adds about of the total volume 15%
The sweet Semen Sojae Preparatum (height for adding sweet Semen Sojae Preparatum is about 14cm) of fermenting-ripening, remaining dew of finally leaving a blank shines pond height about 8cm,
To prevent broad bean paste when machine stirring mixing from overflowing.
Dew shines pond and requires there is ventilation unit in plate glass house, and having stainless steel cloth to shine canopy can automatic shutter food
Level plastic sheeting, strict dust-proof, insect prevention, protection against rodents and other foreign bodies.
2) allocate：Rehydration tune is carried out according to Semen Sojae Preparatum amino acid nitrogen content, moisture, salinity, color, solarization dew situation in bar pond
Match somebody with somebody.Formulated good Semen Sojae Preparatum turns over again ferment in nature in bar pond.
3) record：Each pond should set up registration card, perform the original note such as pit entry time, raw material, kind, the place of production, proportioning
Record.
4) check：Control laboratory laboratorian extracts respectively each bar pond synthesis sample and carries out microorganism, sense organ and reason according to list to be checked
Change index test.Corresponding bar pond is to be released as certified products if qualified；If unqualified, need to again carry out hook tune, recheck until closing
Lattice.
Jing checks qualified semi-finished product Semen Sojae Preparatum by selected personnel respectively at conveyer belt both sides, and both hands wear food grade plastic handss
Set, goes the removal of impurity by range estimation on the conveyor belt, then according to the different transports respectively of product category to allotment, packing shop.
Embodiment 2
Other contents such as content, wherein mixed fermentation in embodiment 1 when, by the green pepper unstrained spirits of fermenting-ripening, sweet lobe and always
Broad bean paste is according to 60：20：20 volume ratio mix homogeneously pit entry fermentation.Green pepper unstrained spirits, sweet lobe and old broad bean paste are all fermenting-ripening
Green pepper unstrained spirits, sweet lobe and old broad bean paste.
Green pepper unstrained spirits is to give birth to taste, acidity without Fructus Capsici>=0.4%.Sweet lobe be bronzing, amino acid nitrogen content>=0.6g/
100g.Total acid content in old broad bean paste<=2%, salinity content be 15-22%, moisture<=60%, amino-acid nitrogen contains
Amount>=0.18g/100g.
Embodiment 3
Other contents such as content, wherein mixed fermentation in embodiment 1 when, by the green pepper unstrained spirits of fermenting-ripening, sweet lobe and always
Broad bean paste is according to 80：10：10 volume ratio mix homogeneously pit entry fermentation.Green pepper unstrained spirits, sweet lobe and old broad bean paste are all fermenting-ripening
Green pepper unstrained spirits, sweet lobe and old broad bean paste.
Green pepper unstrained spirits is to give birth to taste, acidity without Fructus Capsici>=0.4%.Sweet lobe be bronzing, amino acid nitrogen content>=0.6g/
100g.Total acid content in old broad bean paste<=2%, salinity content be 15-22%, moisture<=60%, amino-acid nitrogen contains
Amount>=0.18g/100g.
Embodiment 4
Other contents such as content, wherein mixed fermentation in embodiment 1 when, by the green pepper unstrained spirits of fermenting-ripening, sweet lobe and always
Broad bean paste is according to 70：15：15 volume ratio mix homogeneously pit entry fermentation.Green pepper unstrained spirits, sweet lobe and old broad bean paste are all fermenting-ripening
Green pepper unstrained spirits, sweet lobe and old broad bean paste.
Green pepper unstrained spirits is to give birth to taste, acidity without Fructus Capsici>=0.4%.Sweet lobe be bronzing, amino acid nitrogen content>=0.6g/
100g.Total acid content in old broad bean paste<=2%, salinity content be 15-22%, moisture<=60%, amino-acid nitrogen contains
Amount>=0.18g/100g.
Embodiment 5
Other contents such as content, wherein mixed fermentation in embodiment 1 when, by the green pepper unstrained spirits of fermenting-ripening, sweet lobe and always
Broad bean paste is according to 75：15：10 volume ratio mix homogeneously pit entry fermentation.Green pepper unstrained spirits, sweet lobe and old broad bean paste are all fermenting-ripening
Green pepper unstrained spirits, sweet lobe and old broad bean paste.
Green pepper unstrained spirits is to give birth to taste, acidity without Fructus Capsici>=0.4%.Sweet lobe be bronzing, amino acid nitrogen content>=0.6g/
100g.Total acid content in old broad bean paste<=2%, salinity content be 15-22%, moisture<=60%, amino-acid nitrogen contains
Amount>=0.18g/100g.
Embodiment 6
Other contents such as content, wherein mixed fermentation in embodiment 1 when, by the green pepper unstrained spirits of fermenting-ripening, sweet lobe and always
Broad bean paste is according to 70：20：10 volume ratio mix homogeneously pit entry fermentation.Green pepper unstrained spirits, sweet lobe and old broad bean paste are all fermenting-ripening
Green pepper unstrained spirits, sweet lobe and old broad bean paste.
Green pepper unstrained spirits is to give birth to taste, acidity without Fructus Capsici>=0.4%.Sweet lobe be bronzing, amino acid nitrogen content>=0.6g/
100g.Total acid content in old broad bean paste<=2%, salinity content be 15-22%, moisture<=60%, amino-acid nitrogen contains
Amount>=0.18g/100g.
Embodiment 7
Other contents such as content, wherein mixed fermentation in embodiment 1 when, by the green pepper unstrained spirits of fermenting-ripening, sweet lobe and always
Broad bean paste is according to 75：10：15 volume ratio mix homogeneously pit entry fermentation.Green pepper unstrained spirits, sweet lobe and old broad bean paste are all fermenting-ripening
Green pepper unstrained spirits, sweet lobe and old broad bean paste.
Green pepper unstrained spirits is to give birth to taste, acidity without Fructus Capsici>=0.4%.Sweet lobe be bronzing, amino acid nitrogen content>=0.6g/
100g.Total acid content in old broad bean paste<=2%, salinity content be 15-22%, moisture<=60%, amino-acid nitrogen contains
Amount>=0.18g/100g.
Embodiment 8
Other contents such as content, wherein mixed fermentation in embodiment 1 when, by the green pepper unstrained spirits of fermenting-ripening, sweet lobe and always
Broad bean paste is according to 65：20：15 volume ratio mix homogeneously pit entry fermentation.Green pepper unstrained spirits, sweet lobe and old broad bean paste are all fermenting-ripening
Green pepper unstrained spirits, sweet lobe and old broad bean paste.
Green pepper unstrained spirits is to give birth to taste, acidity without Fructus Capsici>=0.4%.Sweet lobe be bronzing, amino acid nitrogen content>=0.6g/
100g.Total acid content in old broad bean paste<=2%, salinity content be 15-22%, moisture<=60%, amino-acid nitrogen contains
Amount>=0.18g/100g.
Embodiment 9
Other contents such as content, wherein mixed fermentation in embodiment 1 when, by the green pepper unstrained spirits of fermenting-ripening, sweet lobe and always
Broad bean paste is according to 70：10：20 volume ratio mix homogeneously pit entry fermentation.Green pepper unstrained spirits, sweet lobe and old broad bean paste are all fermenting-ripening
Green pepper unstrained spirits, sweet lobe and old broad bean paste.
Green pepper unstrained spirits is to give birth to taste, acidity without Fructus Capsici>=0.4%.Sweet lobe be bronzing, amino acid nitrogen content>=0.6g/
100g.Total acid content in old broad bean paste<=2%, salinity content be 15-22%, moisture<=60%, amino-acid nitrogen contains
Amount>=0.18g/100g.
Embodiment 10
Other contents such as content, wherein mixed fermentation in embodiment 1 when, by the green pepper unstrained spirits of fermenting-ripening, sweet lobe and always
Broad bean paste is according to 63：18：19 volume ratio mix homogeneously pit entry fermentation.Green pepper unstrained spirits, sweet lobe and old broad bean paste are all fermenting-ripening
Green pepper unstrained spirits, sweet lobe and old broad bean paste.
Green pepper unstrained spirits is to give birth to taste, acidity without Fructus Capsici>=0.4%.Sweet lobe be bronzing, amino acid nitrogen content>=0.6g/
100g.Total acid content in old broad bean paste<=2%, salinity content be 15-22%, moisture<=60%, amino-acid nitrogen contains
Amount>=0.18g/100g.
Embodiment 11
Other contents such as content, wherein mixed fermentation in embodiment 1 when, by the green pepper unstrained spirits of fermenting-ripening, sweet lobe and always
Broad bean paste is according to 68：16：16 volume ratio mix homogeneously pit entry fermentation.Green pepper unstrained spirits, sweet lobe and old broad bean paste are all fermenting-ripening
Green pepper unstrained spirits, sweet lobe and old broad bean paste.
Green pepper unstrained spirits is to give birth to taste, acidity without Fructus Capsici>=0.4%.Sweet lobe be bronzing, amino acid nitrogen content>=0.6g/
100g.Total acid content in old broad bean paste<=2%, salinity content be 15-22%, moisture<=60%, amino-acid nitrogen contains
Amount>=0.18g/100g.
Embodiment 12
Other contents such as content, wherein mixed fermentation in embodiment 1 when, by the green pepper unstrained spirits of fermenting-ripening, sweet lobe and always
Broad bean paste is according to 62：20：18 volume ratio mix homogeneously pit entry fermentation.Green pepper unstrained spirits, sweet lobe and old broad bean paste are all fermenting-ripening
Green pepper unstrained spirits, sweet lobe and old broad bean paste.
Green pepper unstrained spirits is to give birth to taste, acidity without Fructus Capsici>=0.4%.Sweet lobe be bronzing, amino acid nitrogen content>=0.6g/
100g.Total acid content in old broad bean paste<=2%, salinity content be 15-22%, moisture<=60%, amino-acid nitrogen contains
Amount>=0.18g/100g.
Test one：The determination of the broad bean paste mixed proportion of green pepper unstrained spirits, sweet lobe and fermenting-ripening
60 people are selected as sensory evaluation group, color and luster, fragrance to Semen Sojae Preparatum, mouthfeel, form are evaluated, full marks 10
Point, the meansigma methodss of 60 people scoring are taken as appraisal result.Sensory evaluation person should have this project relevant speciality background, pass through
The personnel with valuation officer's quality of professional training.Product sensory standards of grading and result see below Tables 1 and 2.
The broad bean paste sensory evaluation standard of table 1
Table 2
Note：In view of economic factor, and dew shines the utilization rate in pond, and the ratio of old broad bean paste is less than toatl proportion
20%, the ratio of sweet Semen Sojae Preparatum is between 10%-20% in new broad bean paste.
Test from more than：Green pepper unstrained spirits, sweet lobe are 65 with the broad bean paste mixing quality optimum ratio of fermenting-ripening:
15：20 and 60:20:20, the amino acid nitrogen content highest under both ratios reaches 0.32g/100g, has reached GB
In superfine index, while its results of sensory evaluation is also highest.Due to sweet lobe cost it is higher, it is considered to cost factor, 65:
15:20 ratios are to compare ratio of greater inequality example.
Test two
If experimental example and reference examples, the content in experimental example is the content in embodiment 1, and other contents are strictly according to the facts in reference examples
Apply without old broad bean paste in the content in example, but mixed fermentation step, its green pepper unstrained spirits and sweet lobe mixed proportion are 70：30.
Its free amino acid is detected after fermenting-ripening, experimental example is detected to such as with free amino acid in reference examples
Table 3 below：
The experimental example of table 3 and free amino acid detection contrast table in reference examples
Glutamic acid and aspartic acid be it is important then there is bitterness in Fresh ear field, leucine and isoleucine, and
Lysine then may be related with the peculiar flavour of broad bean paste.The free amine group of the new technology in the present invention can be seen by experiment
Acid is higher than traditional handicraft, while the main content new technology in fresh aminoacid is above traditional handicraft, achieves effect well
Really.
Test three：The contrast of the mixing quick fermentation technology and traditional zymotic technique performance indications under same time
In the case of other conditions identical, using the fermentation technology in the present invention and traditional zymotic technique, in the present invention
The concrete steps of fermentation technology (experimental example) and traditional zymotic technique (matched group) are as tested the content in two.
Three months when property index such as table 4 below of fermentation：
Table 4
It can thus be appreciated that：Using two kinds of techniques of the fermentation technology in the present invention and traditional zymotic technique specification operation management
Under, the quality of final products can reach the standard of imperial.But existed using the broad bean paste of the new process for fermenting in the present invention
Apparently higher than traditional handicraft in the content of amino-acid nitrogen and total ester, while the Analyses Methods for Sensory Evaluation Results of 60 people is also new in test one
The score of technique illustrates that effect is very good apparently higher than traditional handicraft.
Test four：The time contrast of fermenting-ripening
Using the fermentation technology in the present invention and traditional zymotic technique, in other conditions identical situation bottom fermentation, at any time
Tracing detection product index, sees the when index that the index of product reaches superfine product.Fermentation technology in the present invention is (real
Test example) and traditional zymotic technique (matched group) concrete steps as test two in content.
Superfine product index is：Acidity≤2.0%, amino-acid nitrogen >=0.25g/100g, moisture≤53%, salinity >=
12, coliform≤30MPN/100mL, pathogenic bacterium must not detect.
Broad bean paste is superfine：When moisture is higher than 0.25g/100g less than 53%, amino acid nitrogen content；
Broad bean paste is one-level：When moisture is higher than 0.20g/100g less than 57%, amino acid nitrogen content；
Broad bean paste is two grades：When moisture is higher than 0.18g/100g less than 60%, amino acid nitrogen content.
Broad bean paste without fermenting-ripening, generally taupe, it is matt, slightly paste flavor with abnormal flavour, form it is partially dilute or
Raise partially, amino acid nitrogen content is usually no more than 0.15g/100g.
As a result such as table 5 below：
Table 5
Test from more than：The time of superfine product is reached than traditional zymotic technique using the fermentation technology in the present invention
Shorten more than one times.
Fermentation time, improve production efficiency can not only be shortened using mixing rapid fermentation new technology in the present invention, moreover it is possible to increase
Enter product special flavour, improve the content of end product amino-acid nitrogen and total ester.
Presently preferred embodiments of the present invention is the foregoing is only, not to limit the present invention, all essences in the present invention
Any modification, equivalent and improvement made within god and principle etc., should be included within the scope of the present invention.
Claims (8)
1. a kind of Semen Sojae Preparatum mixing quick fermentation technology, including pretreatment of raw material, prepared by green pepper unstrained spirits, sweet lobe is prepared and mixed fermentation,
It is characterized in that：During the mixed fermentation, by green pepper unstrained spirits, sweet lobe and old broad bean paste according to 80-60：10-20：The volume of 10-20
Than mix homogeneously pit entry fermentation.
2. a kind of Semen Sojae Preparatum mixing quick fermentation technology according to claim 1, it is characterised in that：The green pepper unstrained spirits, sweet lobe
It is 70-60 with old broad bean paste volume ratio：15-20：15-20.
3. a kind of Semen Sojae Preparatum mixing quick fermentation technology according to claim 2, it is characterised in that：The green pepper unstrained spirits, sweet lobe
It is 60 with old broad bean paste volume ratio：20：20.
4. a kind of Semen Sojae Preparatum mixing quick fermentation technology according to claim 2, it is characterised in that：The green pepper unstrained spirits, sweet lobe
It is 65 with old broad bean paste volume ratio：15：20.
5. a kind of Semen Sojae Preparatum mixing quick fermentation technology according to any one of claim 1-4, it is characterised in that：The green pepper
Unstrained spirits is to give birth to taste, acidity without Fructus Capsici>=0.4%.
6. a kind of Semen Sojae Preparatum mixing quick fermentation technology according to any one of claim 1-4, it is characterised in that：It is described sweet
Lobe be bronzing, amino acid nitrogen content>=0.6g/100g.
7. a kind of Semen Sojae Preparatum mixing quick fermentation technology according to any one of claim 1-4, it is characterised in that：It is described old
Total acid content in broad bean paste<=2%, salinity content be 15-22%, amino acid nitrogen content>=0.18g/100g.
8. a kind of Semen Sojae Preparatum mixing quick fermentation technology according to claim 7, it is characterised in that：It is total in the old broad bean paste
Acid content<=2%, salinity content be 15-22%, amino acid nitrogen content>=0.2g/100g.
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| CN107259367A (en) * | 2017-07-20 | 2017-10-20 | 四川省食品发酵工业研究设计院 | A kind of method for improving thick broad-bean sauce amino acid nitrogen content |
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| CN116725155A (en) * | 2023-08-14 | 2023-09-12 | 四川省郫筒酱园有限责任公司 | Method for making thick broad-bean sauce with bright color |
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| CN112322523A (en) * | 2020-10-28 | 2021-02-05 | 四川省食品发酵工业研究设计院 | Composite microbial inoculum and method for fermenting sweet petals by using same |
| CN116725155A (en) * | 2023-08-14 | 2023-09-12 | 四川省郫筒酱园有限责任公司 | Method for making thick broad-bean sauce with bright color |
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