CN107048214A - A kind of preparation method of bean paste - Google Patents

A kind of preparation method of bean paste Download PDF

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Publication number
CN107048214A
CN107048214A CN201710419199.5A CN201710419199A CN107048214A CN 107048214 A CN107048214 A CN 107048214A CN 201710419199 A CN201710419199 A CN 201710419199A CN 107048214 A CN107048214 A CN 107048214A
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China
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fermentation
valve
bean paste
broad bean
green pepper
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贾银花
杨希
吴金燕
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Sichuan Rice Cleaning Food Ltd By Share Ltd
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Sichuan Rice Cleaning Food Ltd By Share Ltd
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Abstract

The present invention provides a kind of preparation method of bean paste, comprises the steps:A, prepare broad bean paste valve;Broad bean valve is cleaned, boiling, cooling airing, inoculation aspergillus oryzae bacterium powder obtain broad bean valve zymogenic feeding fermentation tank in, add lactic acid bacteria bacterium powder and saccharomycete bacterium powder fermentation obtain broad bean paste valve B, prepare capsicum green pepper embryo:Green pepper embryo fermentation tank is added after Capsicum crushing, the fermentation of lactic acid bacteria bacterium powder is added and obtains capsicum green pepper embryo C, in mass ratio 4:6 ratio, broad bean paste valve is fed in capsicum green pepper embryo fermentation tank and is well mixed with capsicum green pepper embryo, adds saccharomycete bacterium powder, is well mixed, and common fermentation obtains bean paste in 45~75 days.This method is being met in the requirement of quality, improve the fragrance and delicate flavour of product, shorten the fabrication cycle of bean paste, it is to avoid the pollution of pathogenic bacteria in manufacturing process, takes up an area few, is adapted to large-scale industrial production, is met the market demand of bean paste.

Description

A kind of preparation method of bean paste
Technical field
The present invention relates to food seasoning field, more particularly to a kind of preparation method of bean paste.
Background technology
Bean paste, Sichuan Province Chengdu Pi Douqu(Former Pixian County)Special product, Chinese geography famous special product is the big name in Sichuan three One of valve.It in selection with being taken the course of its own in technique, it is unusual, its primary raw material be pimiento and broad bean valve, through it is long when Between biofermentation be made.Research shows that the fermentation process of bean paste is the coefficient result of multiple-microorganism.Influence is micro- The factor of biofermentation has a lot, such as temperature, moisture, miscellaneous bacteria etc..
In the prior art, the production of bean paste mainly traditional pithos zymotechnique and in traditional pithos zymotechnique On the bar pond fermentation that grows up, the production of bean paste is complicated with broad bean valve koji-making, pepper blank and environmental microorganism etc. Premised on material energy metabolism process, zymotechnique is developed by unique " weather exposure " so that perch in Koji, capsicum Huge microbiota in base, environment ties up to fermenting grain solid, liquid, gas three phase boundary and occurs complicated material conversion, energetic supersession And information transfering action, and ultimately form the unique composition composition of bean paste and flavor characteristic., its production technology includes following Several steps:Broad bean valve pithos ferments or fermenting tank for fermentation;The pithos of capsicum or the fermentation of salting zymolysis pond:Bright red hot pepper is carried out Cleaning, is tentatively smashed after drying using boulder crusher, is fermented into salting zymolysis pond or pithos, with hair after capsicum salting zymolysis Broad bean valve after ferment is well mixed, and well mixed material is transported in fermentation bar pond and fermented, Pi is obtained after the completion of fermentation County's bean cotyledon;If pithos ferments, then the broad bean valve fermented is added in the pithos of fermented capsicum fermentation and fermented.
With the propulsion of bean paste industrialization production, pithos fermentation industrialization production needs substantial amounts of pithos, outdoor to dry in the air Shining fermentation needs to take the place of large area;Need constantly manually to be stirred in fermentation process, human cost is high;Based on upper The problems of pithos fermentation are stated, the fermentation of bar pond is developed, bean paste is fermented compared to pithos fermentation, cycle time in bar pond Interior, its yield is significantly increased, and fermentation bar pond is used so that some plant equipment, such as material can be introduced during the fermentation Handling device, agitating device etc., realize mechanization production, greatly reducing human cost.Such as Wei Gongyuan, silkworm broad bean chilli paste Production technology, " Jiangsu seasoning non-staple food ", the 5th phase of volume 20 in 2003.But pithos fermentation and the fermentation of bar pond also exist following Problem:
1st, pithos ferments and fermenting tank for fermentation is spontaneous fermentation, in the case of without any control measures, reaches standard 《GB/T20560-2006 geography symbol product bean pastes》Fermentation time it is long, the whole production cycle is usually more than 1 year, Cause the bean paste production cycle long;
2nd, fungi has played very important effect in bean paste fermentation process, in starter-making stage, mould energy secretory protein A variety of enzymes such as enzyme, amylase, carbohydrase, these enzyme effects not only generate substantial amounts of flavor substance in capsicum and broad bean, Condition is created for other microorganisms growth of after fermentation phase.But, opened because the production in bean paste after fermentation stage is in Environment, at least " weather exposure " after fermentation phase of at most more than 2 years half a year also have substantial amounts of environmental microorganism to participate in it and fermented Journey, this not only determines that the unique composition of bean paste is constituted and flavor characteristic, and there is also huge food safety risk, such as hair Mould and Penicillium notatum can produce frowst, and the malicious aspergillus flavus of production and section parasitic aspergillus are also possible to produce aflatoxin B1, bring Great food security hidden danger.
3rd, in order to suppress pathogenic bacteria, high salt is used in fermentation(Salt content is 16~22%)Fermentation broad bean valve and capsicum, it is high Salt fermentation can suppress Aspergillus flavus and Escherichia coli to a certain extent, be played a role while also suppressing beneficial microbe, therefore make Obtain whole fermentation period long, fermentation, which obtains high salt broad bean paste valve and high salt capsicum, is used for ferment bean paste, obtained Pixian County beans Valve saliferous is high, is unfavorable for healthy;In addition, can produce substantial amounts of high-salt wastewater in fermentation process, high-salt wastewater directly discharges meeting A large amount of salt-soda soils are produced, are discharged again after processing, increase production cost.
4th, existing pithos fermentation and the fermentation of bar pond can not produce and have one between the bean paste product of steady quality, batch Fixed mass discrepancy.Severe with environment, tradition, which is dried, easily makes bean cotyledon in process by dust, heavy metal, mosquitos and flies mouse The extraneous contaminations such as ant.
Based on above mentioned problem, researcher proposes on the fabrication cycle of bean paste and pathogenic bacteria pollution problem Corresponding ameliorative way, shortens the fermentation period of bean paste(In the case of ensureing bean paste quality), including shorten broad bean The fabrication cycle of sauce valve, the fabrication cycle of capsicum green pepper embryo and shorten broad bean paste valve and capsicum green pepper embryo mixed after fermentation cycle.
Shorten broad bean paste valve fabrication cycle, by make broad bean paste valve when,(In the fermentation of bar pond)Add biological agent:Such as CN101897429A, the complex micro organism fungicide produced for bean paste and preparation method thereof, by saccharomyces cerevisiae, Candida utilis Making of the coculture of yeast, Lactobacillus plantarum and salt tolerant tetrads for ripe valve, cycle time 1/3, ammonia nitrogen contains Amount improves 3~8 times, and volatility is in that fragrant constituent content improves 2~4 times, and aflatoxin B1 is only 0~0.5ppm.This method contracts Short broad bean paste valve fabrication cycle, it is a certain degree of to reduce aflatoxin contamination.Such as CN105420109A, natural composite microbial Thing microbial inoculum and the method for producing bean paste, must be inoculated with salt solution, by bent valve by natural complex micro organism fungicide and saline With inoculation salt solution mixed fermentation into sweet tea valve, capsicum unstrained spirits and sweet tea valve are entered into pond mix and through turning over, shining, reveal 1.5~36 months, obtained Bean paste, the production fermentation period of its sweet tea valve of this method can be foreshortened to 25 days.Such as CN105192596A, it is a kind of sectional temperature-controlled More micro- method for making Rapid Fermentation bean cotyledon altogether, starter-making stage adds aspergillus oryzae (making 3.042 in Shanghai) and Zygosaccharomyces rouxii (Mucor Rouxianus) hyperbolic kind fermentation koji-making, then (45~47 DEG C of high temperature;55~58 DEG C) gradient temperature control fermentation, then add food Dou Wei Si Salmonellas (Weissella cibaria) and Lu Shi Zygosaccharomyces AS2.181 combination deep layers turn making sweet tea valve.
Shorten the after fermentation cycle:Such as CN106520583A, a kind of preparation for being used to strengthen bean cotyledon after fermentation antimicrobial composition Methods and applications, bean cotyledon after fermentation is mixed for by yeast agent, aspergillus oryzae microbial inoculum and lattice spore chamber bacteria agent, shortens the production cycle 6 months, amino nitrogen raising 20%, and point out that yeast is accessed on the peak (fermentation 30~60 days) produced in aflatoxins, it can suppress The metabolism of Aspergillus flavus is produced, aflatoxins content is reduced.Such as CN103766862A, the system of the instant chilli oil capsicum thick broad-bean sauce of fermented type Make method, respectively in fermentation phase access aspergillus oryzae and lactic acid bacteria so that obtained thick broad-bean sauce paste flavor is strong, rich in microorganism, Trace element, aminoacid ingredient.Such as Liu Chaolan, " lactic acid bacteria and yeast Coculture techniques shorten the Pixian bean sauce ageing phase Using ", China brewages, the 3rd phase in 2009;Salt tolerant lactic acid bacteria and saccharomycete are inoculated into the sauce unstrained spirits of bean paste and co-cultured, After ageing 8 months, total ester of experimental group is dramatically increased, the level of access expansion ageing 12 months.
Process conditions controllability is good during ferment tank, the automaticity lifting of production technology, saves human cost, can Large-scale production, therefore effectively save place, can use ferment tank, such as CN104207106A, a kind of capsicum bean cotyledon sauced Preparation Method, after directly mixing fresh capsicum and broad bean valve, using Food grade GRP ferment tank, fermentation temperature control is 28 ~38 DEG C, fermentation obtains finished product in 5 months.Through practice, there is problems with using ferment tank:Fermentation tank ferments for totally-enclosed, Completely cutting off pathogenic bacteria(Aspergillus flavus, Escherichia coli)While also completely cut off fermentation needs natural environment in beneficial bacterium;Therefore, Under conditions of departing from traditional weather exposure, azymous broad bean valve is used and fresh peppery according to CN104207106A method Fermentation cylinder for fermentation is sent to after green pepper directly mixing, although shorten fermentation period, but the product finally obtained its fragrance, freshness The requirement of existing bean paste is not reached.
The content of the invention
Present invention seek to address that pithos fermentation, the fermentation of bar pond prepare what is existed during bean paste in the prior art:Fermentation week Phase is long;Easy dye aspergillus flavus and Escherichia coli in fermentation process, causes obtained product aflatoxin and Escherichia coli is exceeded, production The problem of quality is unstable, the present inventor is avoided that pathogenic bacteria, working condition are controllable, easy based on ferment tank Control, the advantages of yield is high, by long-term research practice, it is proposed that fermentation tank is used to fermenting the truly feasible work of bean paste Skill process and condition, are meeting in the requirement of quality, improve the fragrance and delicate flavour of product, shorten the making week of bean paste Phase, it is to avoid the pollution of pathogenic bacteria in manufacturing process, take up an area few, be adapted to large-scale industrial production, meet bean paste Market demand.
In order to solve the above technical problems, the present invention is achieved through the following technical solutions:
A kind of preparation method of bean paste, comprises the steps:
A, prepare broad bean paste valve;Broad bean valve is cleaned, boiling, cooling airing, inoculation aspergillus oryzae bacterium powder obtain broad bean valve zymogenic, will Broad bean valve zymogenic is sent in fermentation tank, and makes broad bean valve zymogenic moisture≤50% in fermentation tank, and salt content is 12~15%, Temperature is controlled to be fermented for 21~40 DEG C, when fermentation was to the 13rd~15 day, the 1 of material gross weight during addition Preliminary fermentation~ 4 ‰ lactic acid bacteria bacterium powder fermentation, continues after fermenting 3~4 days, 1~4 ‰ saccharomycete bacterium of material gross weight when adding Preliminary fermentation Powder continuing fermentation;Common fermentation obtains broad bean paste valve for 45~75 days, standby;The saccharomycete bacterium powder is that methamidophos bacterium powder and ball are intended The combination of saccharomycete bacterium powder;
B, preparation capsicum green pepper embryo:Chilli is crushed, soak after be sent in green pepper embryo fermentation tank, and make capsicum moisture be 60 ~75%, salt content is 10~12%, and 1~4 ‰ lactic acid bacteria bacterium powders for then adding material total amount in green pepper embryo fermentation tank are well mixed, Air in green pepper embryo fermentation tank is discharged, controls temperature to obtain within 7~10 days capsicum green pepper embryo for 26~30 DEG C of fermentations, it is standby;
C, in mass ratio 4:6 ratio, the broad bean paste valve that step A is prepared is fed to the capsicum green pepper embryo fermentation tank in step B In be well mixed with the capsicum green pepper embryo fermented, and make material salt content be 12~14%, moisture be 60~65, then It is 15~40 DEG C to control temperature, is passed through filtrated air fermentation, and fermentation added 1~4 ‰ saccharomycete of total material to the 3rd~5 day Bacterium powder, is well mixed, and common fermentation obtains bean paste in 45~75 days.
In step, by adding salt and water, or salt solution is added and salt causes broad bean valve zymogenic moisture to be≤50%, Salt content reaches 12~15%;In stepb, by adding salt and water, or add salt solution and salt make capsicum water content for 60~ 75%, salt content is 10~12%.
In step, the bacteria containing amount of lactic acid bacteria bacterium powder is 1 × 109CFU/g;The bacteria containing amount of methamidophos bacterium powder be 2 × 1010CFU/g;The bacteria containing amount of torulopsis bacterium bacterium powder is 2 × 1010CFU/g;The saccharomycete bacterium powder is methamidophos bacterium powder It is 7~8 to press bacterium number ratio with torulopsis bacterium bacterium powder:3~2 ratio combination.In stepb, the lactic acid bacteria bacterium powder bacteria containing amount For 1 × 109CFU/g。
In the step C of the above method, it is additionally included in fermentation process, the liquid circulation for precipitation of fermenting is added into fermentation materials On, while the process being stirred.Its method is to set the dividing plate with liquid-leaking nozzle, hair in the radial direction in the bottom of fermentation tank The liquid separated out during ferment fermenter base accumulate, when liquid volume reach dividing plate to tank bottom space 3/4 when, start to follow Ring, is stirred simultaneously.The speed of agitating device is 5-60r/min.During the fermentation, the liquid of precipitation can be fewer and fewer, When no liquid is separated out in fermentation tank, stop pump circulation, the mixing of material is carried out only with stirring.
Broad bean paste valve fermentation tank is prepared invention further provides one kind, the fermentation tank includes tank body, the tank It is provided with agitating device in body, the tank body is provided with dividing plate in the radial direction, and the dividing plate is arranged on the bottom of tank body, institute State and liquid-leaking nozzle is provided with dividing plate, the tank base is connected with circulating pump, the circulating pump is connected to tank body by pipeline Top or top.
When preparing broad bean paste valve using the ferment tank, broad bean valve zymogenic is fed to fermentation tank and tank body is placed in On the dividing plate set in the radial direction, in the presence of dividing plate, the moisture separated out in fermentation process can fall on the bottom of fermentation tank, Now, the circulating pump connected by tank base adds Water Cycle on fermentation materials, while pump work is circulated, fermentation The agitating device work of tank, is stirred to broad bean valve, is formed while salt solution is poured, while the process of stirring.
This is used for the fermentation tank that broad bean valve ferments, for the ease of stirring in fermentation process and more preferable stirring, therefore, this hair A person of good sense proposes a kind of agitating device, and the agitating device includes stirrer paddle and agitating shaft, and the top of agitating shaft is with being arranged on Drive device connection at the top of tank body, described stirrer paddle is the double helix blade set by axial symmetry of agitating shaft.Driving Device uses motor.
It is preferred that, circulating pump can use underflow pump.In order that circulation pump circulation liquid can be evenly be poured onto on material, Liquid spray head can be set at the top of tank body, liquid spray head is connected by pipeline with circulating pump.
In step B, capsicum green pepper embryo method is prepared as follows:In step B, the capsicum green pepper embryo is prepared as follows:Will be peppery Green pepper is crushed, be prepared into water content for 60~75% after immersion, and salt content treats fermented capsicum for 10~12%, then will treat that fermentation is peppery Green pepper is sent in green pepper embryo fermentation tank, adds 1~4 ‰ lactic acid bacteria bacterium powders for treating fermented capsicum total amount(Bacteria containing amount is 1 × 109CFU/ g)Well mixed, air in discharge green pepper embryo fermentation tank controls temperature to obtain within 7~10 days capsicum green pepper embryo for 25~30 DEG C of fermentations.Row Going out air in green pepper embryo fermentation tank can be protected using nitrogen purge is poured.
In order to preferably implement the present invention, invention further provides the preparation side of broad bean valve zymogenic in step Method, this method comprises the steps:
(1)Broad bean valve pretreatment process:Broad bean valve is by selecting, cleaning, and the broad bean valve of cleaning is put into digester, into digester Clear water is added, until flooding after broad bean water level, more than 95 DEG C 1.5~2min of boiling are heated to using steam;After boiling is good, drip Water, it is cooled to 40 DEG C.
(2)Make broad bean valve zymogenic:In the broad bean valve feeding spice machine equipment that step A is obtained, and by connecing powder Machine accesses aspergillus oryzae bacterium powder and flour into spice machine equipment, stirs, and mixing time is 10~15min;It is put into after stirring Bent room, opens 35~42 DEG C of temperature and relative humidity in the bent room of automatic steam control and more than 70%, silkworm is obtained after being kept for 48-72 hours Bean cotyledon zymogenic, the aspergillus oryzae bacterium powder inoculum concentration is that step A prepares the 0.1~0.4% of broad bean valve quality, the access of flour Measure as 6~7%.
In step C, silkworm sauce valve valve can be fed in green pepper embryo fermentation tank using bucket elevator and be mixed with capsicum green pepper embryo. Then capsicum green pepper embryo and broad bean paste valve are well mixed by the agitating device or pump circulation in green pepper embryo fermentation tank again.Also can be pre- Infiltrate material:Specifically, when to be fed, first open the discharge valve of green pepper embryo fermenter base, to being arranged on below discharge valve Or capsicum green pepper embryo is put into the mixing tank for coating colors being connected with discharge valve by pipeline, be put into it is a certain amount of after, be persistently put into capsicum green pepper While embryo, start to input the broad bean paste valve fermented into mixing tank for coating colors and be well mixed with capsicum green pepper embryo, then using underflow Pump by well mixed product pump into green pepper embryo fermentation tank, wherein, the volume ratio of capsicum green pepper embryo and broad bean paste valve begins in mixing tank for coating colors It is more than 1 eventually.Continue above-mentioned one side input broad bean paste valve, while putting the mixing of capsicum green pepper embryo, another side is synchronous by product pump after mixing Enter green pepper embryo fermentation tank process, until the broad bean paste valve of ormal weight is all sent in green pepper embryo fermentation tank.
The bean paste fermentation fermentation system of above-mentioned feed process, including green pepper embryo fermentation tank and feeding mechanism can be realized, The feeding mechanism include mixing tank for coating colors, broad bean paste valve conveying device and feed arrangement, the feed arrangement include feeding-passage and The underflow pump on feeding-passage is arranged on, the broad bean paste valve conveying device is connected broad bean paste valve being transported to mixing tank for coating colors In mixing tank for coating colors, one end of the feeding-passage is connected to the top of green pepper embryo fermentation tank and connected with green pepper embryo fermentation tank, and the other end connects It is connected on mixing tank for coating colors, is opened so that mixed material in mixing tank for coating colors is sent at the top of green pepper embryo fermentation tank, the green pepper embryo fermentation tank Provided with gas feed.When the system is used for above-mentioned feed process, green pepper embryo fermentation tank is first used to ferment to prepare capsicum green pepper embryo, is used for afterwards Broad bean paste valve and the fermentation tank of capsicum green pepper embryo mixed fermentation.
In traditional pithos fermentation or the fermentation of bar pond, in fermentation process, moisture has substantial amounts of loss(Evaporated), Effective control that moisture can not be obtained in its whole fermentation process, and the present invention uses ferment tank, microsealing fermentation, fermentation During moisture and salinity can control in process value claimed range all the time, it is in the present invention, dense for the ease of conveying and reducing Stock pump batters down the amount of broad bean paste valve, and the present invention adds a certain amount of salt solution before charging, although the present invention passes through the whole of technique Body is controlled to cause the moisture added not influence the progress of fermentation, but moisture is damaged obtained Pixian bean sauce of fermenting during the fermentation Lose very little so that moisture is higher in final products, and salinity is relatively low, in such a situa-tion, and obtained bean paste is difficult In long-term preservation.Based on this, bean paste is carried out concentration water removal by the present inventor, and specific is by material(Bean paste)Conveying To vacuum hydroextractor, stirring is evaporated to water content≤50% under the conditions of 40~60 DEG C of temperature, vacuum≤0.095mpa.And The water being concentrated to give, can be with 1:1 ratio equivalent replaces the moisture in the salt solution added in green pepper embryo fermentation process, salinity addition It is constant, and crush after chilli mixed, into capsicum green pepper embryo making.
Beneficial effects of the present invention are as follows:
1st, the present invention makes the broad bean paste valve of bean paste, pithos and bar compared with prior art using ferment tank first Ferment broad bean valve in pond, and fermentation condition controllability is good, more conducively industrialization, large-scale production;Ferment tank proposed by the present invention The method of broad bean valve can preferably realize the industrialization and automated production of fermentation, and base is provided for bean paste industry chain upgrade Plinth;During ferment tank, greatly reduce ectocine, it is to avoid the problem of fermentation process contaminates pathogenic bacteria and Escherichia coli, Technological condition for fermentation is controllable and stably, so as to ensure that each batch products steady quality.
2nd, ferment tank broad bean valve, capsicum green pepper embryo are that present invention firstly provides and if only by round from pithos Or bar pond is changed into fermentation tank, is fermented in the case that other conditions are constant, in practice it has proved that, satisfactory broad bean paste can not be obtained Valve, capsicum green pepper embryo, based on this, will obtain the broad bean paste valve quality that quality can at least reach that existing bar pond or pithos fermentation are obtained, Such as《GB/T20560-2006 geography symbol product bean pastes》, inventor is by the practice that studies for a long period of time, it is proposed that for fermentation Tank fermentation prepares broad bean paste valve, capsicum green pepper embryo and is with what the obtained broad bean paste valve of fermentation and capsicum green pepper embryo prepared bean paste System, feasible zymotechnique and process conditions;The present invention control salt content of broad bean valve zymogenic be 12~15% and water content≤ 50%, temperature is 21-40 DEG C of fermentation, and amino-acid nitrogen content can be raised rapidly under this condition, but simultaneously, the growth of miscellaneous coccus Progressively strengthen, largely consumed with amino acid to prevent from becoming sour, the present invention adds 1~4 ‰ when fermentation was to 13~15 days Lactic acid bacteria bacterium powder continues to ferment, and adds 1~4 ‰ lactic acid bacteria bacterium powder, main function is enough rapid acidified environment, after acidifying Environment is not only able to quickly restrain miscellaneous coccus continuous proliferation, it is to avoid generation of becoming sour;Proteinase activity is progressively weakened simultaneously, make Obtain amino nitrogen and slowly increase to peak on a small quantity;Suitable yeasting can also be provided for the yeast subsequently added, and there is provided perfume (or spice) The generation basic substance of taste material, finally improves broad bean paste valve fragrance;Amino-acid nitrogen content after the completion of fermentation is avoided on the whole It is too high to cause broad bean paste valve to only have delicate flavour there is no fragrance, it is ensured that broad bean paste valve local flavor balanced in taste;
The present invention adds 1~4 ‰ methamidophos bacterium powders and torulopsis bacterium bacterium powder after 3-5 days of lactic acid bacteria bacterium powder are added, The alcohols material of fermenting and producing, forms various fragrance matters by complicated biochemical reaction in acid condition.Practice Prove, using above-mentioned technical process of the invention, generate on a large scale truly feasible, filled up ferment tank and prepared broad bean paste valve Blank.
3rd, the present invention in fermentation tank bottom by setting dividing plate, and sets circulating pump, so, the liquid separated out in fermentation process Body gathers in fermenter base, liquid circulation can be added in broad bean valve zymogenic at the top of fermentation tank by circulating pump, reached It is that microorganism adheres to uniform effect, and broad bean valve material is seated on dividing plate, and broad bean valve and liquid are kept apart, pump is being used During circulation, broad bean valve will not be drawn into pump, it is to avoid broad bean valve, which is mixed into pump, influences the work of pump.
In the prior art, the broad bean paste valve prepared is present in the form of intermediate products, the broad bean prepared Sauce valve does not have index request, is a kind of semi-finished product, is unfavorable for the monitoring of after fermentation condition when being made for bean paste, can not As a kind of single production marketing, and the broad bean paste valve prepared using the inventive method, finger with determination, stable Mark system, is a kind of finished product, can industrialization production and sale.
The present invention prepares capsicum green pepper embryo using fermentation tank first, and control material salt content is 10-12%, and water content is 60- 75%, and the lactic acid bacteria bacterium powder for having 1-4 ‰ is added, fermented under the conditions of 26-30 DEG C, product can be obtained within 7-10 days, greatly contracted The short fabrication cycle of capsicum green pepper embryo, while effectively removing the raw taste of capsicum, obtained product improved flavour, color and luster is fresher Gorgeous, freshness is higher, and each batch products steady quality is homogeneous, and enough raw material sources are provided for bean paste large-scale production;And The parameters prepared using ferment tank in capsicum green pepper embryo, fermentation process are easy to control, bar pond compared with prior art and pottery Cylinder ferments, and is avoided that the generation of the harmful bacterias such as Escherichia coli during the fermentation and aspergillus flavus.
Using the broad bean paste valve and capsicum green pepper embryo of the present invention as raw material, and mixed material salinity is controlled to be 12~14%, water It is divided into 60~65%, temperature is 15~40 DEG C of fermentations, and adds saccharomycete bacterium powder when fermentation was to the 3-5 days, prepares Pixian County beans Valve, without passing through weather exposure as prior art, can obtain the bean paste that amino-acid nitrogen content is >=4.0%, not only send out afterwards Ferment(Broad bean paste valve and capsicum green pepper embryo mixing after fermentation)Cycle time is more than half a year, while obtained bean paste fragrance is improved .
4th, the present invention is by bean paste in 40~60 DEG C of temperature, and vacuum≤0.095mpa condition dewater treatments can be quick Moisture removal unnecessary in product is concentrated into the range of product requirement, while the condition does not destroy the flavor of bean paste Matter composition.
Bean paste tool moisture/(g/100g)≤50.00, amino-acid nitrogen that the inventive method is obtained(In terms of nitrogen)/(g/ 100g) >=0.4, and up to 0.8, total acid(In terms of lactic acid)/ (g/100g)≤2.0, edible salt(In terms of sodium chloride)/(g/ 100g)。
5th, the present invention in fermentation tank bottom by setting dividing plate, and sets circulating pump, so, the liquid separated out in fermentation process Body gathers in fermenter base, can be added to liquid circulation on broad bean valve at the top of the fermentation tank by circulating pump, reach make it is micro- The uniform effect of biological attachment, reduces stirring operation.And broad bean valve material is seated on dividing plate, and broad bean valve is isolated with liquid Open, when using pump circulation, broad bean valve will not be drawn into pump, it is to avoid broad bean valve, which is mixed into pump, influences the work of pump.
Brief description of the drawings
Fig. 1 is broad bean valve fermentation fermentation tank structural representation of the present invention.
The reference of above-mentioned accompanying drawing is:1 drive device, 2 agitating shafts, 3 tank bodies, 4 dividing plates, 5 circulating pumps, 6 agitating paddles, 7 Liquid spray head.
Embodiment
The present invention is described in detail with reference to specific embodiment.
Embodiment 1
A kind of preparation method of bean paste, comprises the steps:
A, dried broad bean valve 86.75kg is weighed, selected by bean sorter, cleaning machine cleaning, obtain 84.84kg dried broad bean valves, will be through Cross select, the dried broad bean valve that cleans is put into digester, and clear water is added into digester, until flooding after dried broad bean valve, uses steaming Vapour is heated to 95 DEG C of boilings maintained above 2 minutes or so;After boiling is good, draining, which is put into Wind-cooling type auger, is cooled to 40 DEG C, stand Dry in the air and obtain 160.44kg broad bean valves, now absorb water 75.60kg;The good broad bean valve of airing is sent in blender, then will 10.5kg flour, 0.252kg aspergillus oryzae bacterium powder are respectively connected into blender by connecing powder machine, are fully stirred with broad bean valve Mix uniform, mixing time is 15min;It is put into bent room after stirring, opens in the bent room of automatic steam control 40 DEG C or so of temperature and relatively wet Degree more than 70%, keep 48 hours, after the completion of obtain broad bean valve zymogenic 172kg;Obtained broad bean valve zymogenic adds 77.643kg Salt content is 20% salt solution and 14.43kg edible salts, is then fed into fermentation tank, controls temperature to be fermented for 25 DEG C, when Fermentation added 0.603kg lactic acid bacteria bacterium powder fermentation, and after 4 days, added 0.8 ㎏ methamidophos bacterium powder and 0.083 to the 15th day ㎏ torulopsis bacterium bacterium powders;Common fermentation obtains broad bean paste valve in 75 days;
B, preparation capsicum green pepper embryo:Chilli 128.35kg is weighed, is put into pulverizer, after the completion of crushing, material is put into rehydration Soaked in groove, 200kg chilli green pepper embryos are obtained after immersion, the salt that 200 ㎏ salt content are 20% is added in obtained chilli green pepper embryo It is sent to after water, 14.661 ㎏ salt in green pepper embryo fermentation tank, adds 0.4 ㎏ lactic acid bacterias bacterium powder and be well mixed, filled into fermentation tank Enter N2, the air of remaining space in green pepper embryo fermentation tank is excluded, controls temperature to obtain within 7 days capsicum green pepper embryo for 26 DEG C of fermentations, it is standby;
C, by step A ferment finish after green pepper embryo material be put into the mixing tank for coating colors being connected with the discharging opening of green pepper embryo fermenter base, The position of mixing tank for coating colors half is about placed, starts the mixed stirring device in mixing tank for coating colors(Rotating speed:6 turns/min), start stirring, together When will the ferment broad bean valve that completes be transported to using conveying worm in mixing tank for coating colors, it is to be mixed while be passed through 15% saline solution 92 ㎏ After 30 minutes, using underflow pump, mixed material is pumped into green pepper embryo fermentation tank(Load volume of material and account for fermentation tank cumulative volume 70-85%).After material loading is finished, constant temperature is passed through the sterile fresh air fermentation after filtering to 25 DEG C, and fermentation added to the 5th day Enter 0.78 ㎏ yeast bacterium powders(Bacteria containing amount is 1 × 1010CFU/g), stirring mixing 0.5h, continuing fermentation, every 48h stirring mixing 0.5h, is stirred 3 times altogether;Total fermentation period is to obtain bean paste in 45 days.
Embodiment 2
The present embodiment detail specifications present invention exemplified by preparing 1 ton of bean paste.
A kind of preparation method of bean paste, comprises the steps:
A, prepare broad bean paste valve:Dried broad bean valve 141kg is weighed, is selected by bean sorter, cleaning machine is cleaned, and obtains 138.2kg silkworms Bean cotyledon, will be put into digester by the ㎏ of broad bean valve 138.2 for selecting, cleaning, clear water is added into digester, until flooding broad bean After valve, 95 DEG C of boilings maintained above 2 minutes or so are heated to using steam;After boiling is good, draining is put into cold in Wind-cooling type auger But to 40 DEG C, airing obtains 261.36kg broad bean valves, and absorb water 123.15kg;The good broad bean valve of airing is sent in blender, so 17.1kg flour, 0.41kg aspergillus oryzae bacterium powder are respectively connected into blender by connecing powder machine afterwards, fully and broad bean Valve stirs, and mixing time is 15min;Bent room is put into after stirring, 40 DEG C or so of temperature and phase in the bent room of automatic steam control is opened To humidity more than 70%, keep 48 hours, after the completion of obtain broad bean valve zymogenic 280.2kg;Obtained broad bean valve zymogenic is added 126.48kg salt content controls temperature to be fermented for 40 DEG C to be sent to after 20% salt solution and 42kg edible salts in fermentation tank, When fermentation to the 15th day, add 0.45kg lactic acid bacteria bacterium powder fermentation, after 4 days, add 0.326 ㎏ methamidophos bacterium powder and 0.135 ㎏ torulopsis bacterium bacterium powders;Common fermentation obtains broad bean paste valve in 75 days;
B, preparation capsicum green pepper embryo:Chilli 209.08kg is weighed, is put into pulverizer, after the completion of crushing, material is put into rehydration Soaked in groove, 325.8kg chilli green pepper embryos are obtained after immersion, it is 20% that 325.8 ㎏ salt content are added in obtained chilli green pepper embryo Salt solution, be sent in green pepper embryo fermentation tank after 14.661 ㎏ salt, add 0.652 ㎏ lactic acid bacterias bacterium powder and be well mixed, to green pepper embryo N is filled with fermentation tank2, the air of remaining space in tank is excluded, controls temperature to obtain within 10 days capsicum green pepper embryo for 30 DEG C of fermentations, it is standby With;
C, the ㎏ of green pepper embryo material 662 after finishing that step A ferments are input to the batch mixing that is connected with the discharging opening of green pepper embryo fermenter base In groove, the position of mixing tank for coating colors half is about placed, starts the mixed stirring device in mixing tank for coating colors(Rotating speed:6 turns/min), start to stir Mix, while being transported in mixing tank for coating colors, the ㎏ of broad bean valve 447.6 completed that ferments while being passed through 15% salt using conveying worm The ㎏ of water 149.87, after 30 minutes to be mixed, using underflow pump, mixed material is pumped into 1.5T green pepper embryo fermentation tanks(Load thing Material volume accounts for the 70-85% of fermentation tank cumulative volume).After material loading is finished, constant temperature is passed through sterile new after filtering to 15-40 DEG C Fresh air fermentation, fermentation added 1 ㎏ yeast bacterium powders to the 5th day(Bacteria containing amount is 1 × 1010CFU/g), stirring mixes 0.5h, lasting Fermentation, every 48h stirring mixing 0.5h, is stirred 3 times altogether;Total fermentation period is to obtain bean paste in 65 days.
Embodiment 3
A kind of preparation method of bean paste, comprises the steps:
A, prepare broad bean paste valve:Dried broad bean valve 705kg is weighed, is selected by bean sorter, cleaning machine is cleaned, and obtains 691kg broad beans Valve, will be put into digester by the broad bean valve selected, cleaned, clear water is added into digester, until flooding after broad bean valve, is used Steam is heated to 95 DEG C of boilings maintained above 2 minutes or so;After boiling is good, draining, which is put into Wind-cooling type auger, is cooled to 40 DEG C, Airing obtains 1306.8kg broad bean valves, and now absorb water 615.75kg;The good broad bean valve of airing is sent in blender, then will 85.5kg flour, 2.05kg aspergillus oryzae bacterium powder are respectively connected into blender by connecing powder machine, are fully stirred with broad bean valve Mix uniform, mixing time is 15min;It is put into bent room after stirring, opens in the bent room of automatic steam control 40 DEG C or so of temperature and relatively wet Degree more than 70%, keep 48 hours, after the completion of obtain broad bean valve zymogenic 1401kg;Obtained broad bean valve zymogenic adds 632.4kg Salt content is 20% salt solution and 191.81kg edible salts, obtains broad bean valve zymogenic to be fermented, then will broad bean valve zymogenic be fermented It is sent in fermentation tank, controls temperature to be fermented for 25 DEG C, the bottom of fermentation tank is provided with the dividing plate with liquid-leaking nozzle, so sends out During ferment, there is part body fluid to separate out and accumulated by dividing plate in fermenter base, when liquid volume reaches dividing plate and tank bottom space 3/4 when, using circulating pump by separate out liquid circulation add fermentation tank material on, while using agitating device to be stirred with 10 turns/min Mix, when fermentation was to the 15th day, adds 9kg lactic acid bacteria bacterium powder fermentation, after 3 days, add 6.52 ㎏ methamidophos bacterium powders and 2.7 ㎏ torulopsis bacterium bacterium powders;Common fermentation obtains broad bean paste valve in 60 days;
B, preparation capsicum green pepper embryo:Chilli 1045.4kg is weighed, is put into pulverizer, after the completion of crushing, material is put into rehydration Soaked in groove, 1629kg chilli green pepper embryos are obtained after immersion, it is 20% that 1630.8 ㎏ salt content are added in obtained chilli green pepper embryo Salt solution, be sent in green pepper embryo fermentation tank after 1.68 ㎏ salt, add 13.04 ㎏ lactic acid bacterias bacterium powders and be well mixed, sent out to green pepper embryo N is filled with fermentation tank2, the air of remaining space in tank is excluded, controls temperature to obtain within 10 days capsicum green pepper embryo for 26 DEG C of fermentations;It is standby;
C, by step A ferment finish after green pepper embryo material be input in the mixing tank for coating colors being connected with the discharging opening of green pepper embryo fermenter base, The position of mixing tank for coating colors half is about placed, starts the mixed stirring device in mixing tank for coating colors(Rotating speed:6 turns/min), start stirring, together When by ferment complete broad bean paste valve be transported to using conveying worm in mixing tank for coating colors, while adding 15% when broad bean paste valve is conveyed The ㎏ of saline solution 749.35, after 30 minutes to be mixed, using underflow pump, mixed material is pumped into green pepper embryo fermentation tank(Load Volume of material accounts for the 70-85% of fermentation tank cumulative volume).After material loading is finished, constant temperature is passed through sterile after filtering to 15-18 DEG C Fresh air ferments, and fermentation added 20 ㎏ yeast bacterium powders to the 5th day(Bacteria containing amount is 1 × 1010CFU/g), mixing 0.5h is stirred, is held Supervention ferment, every 48h stirring mixing 0.5h, is stirred 3 times altogether;Total fermentation period is to obtain bean paste in 70 days.
Embodiment 4
A kind of preparation method of bean paste, comprises the steps:
A, prepare broad bean paste valve:Dried broad bean valve 1410kg is weighed, is selected by bean sorter, cleaning machine is cleaned, and obtains 1382kg silkworms Bean cotyledon, will be put into digester by the broad bean valve selected, cleaned, clear water is added into digester, until flooding after broad bean valve, is made 95 DEG C of boilings maintained above 2 minutes or so are heated to steam;After boiling is good, draining is put into Wind-cooling type auger and is cooled to 40 DEG C, airing obtains 2613.6kg broad bean valves, and now absorb water 1231.5kg;The good broad bean valve of airing is sent in blender, then 171kg flour, 4.1kg aspergillus oryzae bacterium powder are respectively connected into blender by connecing powder machine, fully stirred with broad bean valve Mix uniform, mixing time is 15min;It is put into bent room after stirring, opens in the bent room of automatic steam control 40 DEG C or so of temperature and relatively wet Degree more than 70%, keep 48 hours, after the completion of obtain broad bean valve zymogenic 2802kg;Obtained broad bean valve zymogenic is added 1264.8kg salt content is is sent in fermentation tank after 20% salt solution and 401.66kg edible salts, it is 23 DEG C of progress to control temperature Fermentation, the bottom of fermentation tank is set in the dividing plate for needing liquid-leaking nozzle, such fermentation process, is had part body fluid to separate out and is existed by dividing plate Fermenter base is accumulated, when liquid volume reaches the 3/4 of dividing plate and tank bottom space, and will separate out liquid circulation using circulating pump adds On the material of fermentation tank, while using agitating device to be stirred with 16 turns/min, when fermentation was to the 15th day, 9kg lactic acid bacteria is added Bacterium powder is fermented, after 3 days, adds 6.52 ㎏ methamidophos bacterium powders and 2.70 ㎏ torulopsis bacterium bacterium powders;Common fermentation obtains silkworm in 70 days Beans sauce valve;
B, preparation capsicum green pepper embryo:Chilli 2909.8kg is weighed, is put into pulverizer, after the completion of crushing, material is put into rehydration Soaked in groove, 3258kg chilli green pepper embryos are obtained after immersion, it is 20% that 3258.0 ㎏ salt content are added in obtained chilli green pepper embryo Salt solution, will be fed into green pepper embryo fermentation tank after 74.83 ㎏ salt, add 13.04 ㎏ lactic acid bacterias bacterium powders and be well mixed, to green pepper embryo N is filled with fermentation tank2, the air of remaining space in tank is excluded, controls temperature to obtain within 8 days capsicum green pepper embryo for 28 DEG C of fermentations;It is standby;
C, by step A ferment finish after green pepper embryo material be input in the mixing tank for coating colors being connected with the discharging opening of green pepper embryo fermenter base, The position of mixing tank for coating colors half is about placed, starts the mixed stirring device in mixing tank for coating colors(Rotating speed:5 turns/min), start stirring, together When by ferment complete broad bean valve be transported to using conveying worm in mixing tank for coating colors, while being passed through 15% ㎏ of saline solution 1498.7, treat After mixing 30 minutes, using underflow pump, mixed material is pumped into green pepper embryo fermentation tank(Load volume of material and account for fermentation tank totality Long-pending 70-85%).After material loading is finished, constant temperature is passed through the sterile fresh air fermentation after filtering, fermentation to the 5th to 35 DEG C It adds 25.4 ㎏ yeast bacterium powders(Bacteria containing amount is 1 × 1010CFU/g), mixing 0.5h is stirred, continuing fermentation is mixed every 48h stirrings 0.5h is closed, is stirred 3 times altogether;Total fermentation period is to obtain bean paste in 70 days.
Embodiment 5
A kind of preparation method of bean paste, comprises the steps:
A, prepare broad bean paste valve:Weigh dried broad bean valve, selected by bean sorter, cleaning machine cleaning, after be put into digester, to boiling Clear water is added in pot, until flooding after broad bean valve, 95 DEG C of boilings maintained above 2 minutes or so are heated to using steam;Boiling is good Afterwards, draining, which is put into Wind-cooling type auger, is cooled to 40 DEG C, and airing is standby, and then the good broad bean valve of airing is sent in blender, Then 6% flour of broad bean valve quality, 0.1% aspergillus oryzae bacterium powder are respectively connected into blender by connecing powder machine, Fully stirred with broad bean valve, mixing time is 15min;Bent room is put into after stirring, temperature 40 in the bent room of automatic steam control is opened DEG C or so and relative humidity more than 70%, keep 48 hours, after the completion of obtain broad bean valve zymogenic;Obtained broad bean valve zymogenic adds Entering salt solution and edible salt that salt content is 20% makes its salt content be 50%, and moisture is 14%, and is sent in fermentation tank, control Temperature processed is 23 DEG C and fermented that the bottom of fermentation tank is set in the dividing plate for needing liquid-leaking nozzle, such fermentation process, there is part body Liquation goes out to be accumulated by dividing plate in fermenter base, when liquid volume reaches the 3/4 of dividing plate and tank bottom space, using circulating pump By separate out liquid circulation add fermentation tank material on, while use agitating device with 6 turns/min stir, when fermentation to the 15th day, The 1% lactic acid bacteria bacterium powder fermentation of Preliminary fermentation material gross weight is added, after 3 days, the Lu Shi of Preliminary fermentation material gross weight 1% is added Saccharomycete bacterium powder and torulopsis bacterium bacterium powder;Methamidophos bacterium powder and torulopsis bacterium bacterium powder are 7 by bacterium number ratio:3 ratio Combination, common fermentation obtains broad bean paste valve in 55 days;
B, preparation capsicum green pepper embryo:Chilli is weighed, is put into pulverizer, after the completion of crushing, material is put into condensing vessel and soaked, Chilli green pepper embryo is obtained after immersion, salt content is added in obtained chilli green pepper embryo makes the salt of capsicum for 20% salt solution and salt Content is 10%, and moisture is 60%, is then fed into green pepper embryo fermentation tank, adds 1% of material gross weight in green pepper embryo fermentation tank Lactic acid bacteria bacterium powder is well mixed, and N is filled with into green pepper embryo fermentation tank2, the air in green pepper embryo fermentation tank is excluded, it is 26 DEG C to control temperature Fermentation obtains capsicum green pepper embryo for 7 days;It is standby;
C, by step A ferment finish after green pepper embryo material be input in the mixing tank for coating colors being connected with the discharging opening of fermenter base, about The position of mixing tank for coating colors half is placed, starts the mixed stirring device in mixing tank for coating colors(Rotating speed:6 turns/min), start stirring, simultaneously will The broad bean valve that fermentation is completed is transported in mixing tank for coating colors using conveying worm(The body of capsicum green pepper embryo and broad bean paste valve in mixing tank for coating colors Product ratio consistently greater than 1), while the saline solution for being passed through 15% causes in proportion(6:4)Capsicum green pepper embryo and broad bean paste the valve mixing of mixing are equal Salt content after even is 60%, and moisture is 13%, and after 30 minutes to be mixed, using underflow pump, mixed material is pumped into green pepper In embryo fermentation tank(Load the 70-85% that volume of material accounts for fermentation tank cumulative volume).After material loading is finished, constant temperature is passed through to 35 DEG C Sterile fresh air fermentation after filtering, ferments to the 3rd day and adds 1% yeast bacterium powder of material gross weight in green pepper embryo fermentation tank(Contain Bacterium amount is 1 × 1010CFU/g), stirring mixing 0.5h, continuing fermentation, every 48h stirrings(With the method circulation stirring of pump circulation) 0.5h is mixed, is stirred 3 times altogether;Total fermentation period is to obtain bean paste in 60 days.In the present embodiment, in step, by Lu Shi yeast The bacterium number ratio of bacterium bacterium powder and torulopsis bacterium bacterium powder is 8:2 ratio addition.
Embodiment 6
The present embodiment is with reference to 5 operations, difference is implemented:
In step, the moisture for making broad bean valve zymogenic in fermentation tank is 49%, and salt content is 12%;It is 30 DEG C to control temperature Fermented;When fermentation was to the 13rd day, the 1 ‰ lactic acid bacteria bacterium powder fermentation of material gross weight, continues when adding Preliminary fermentation After fermentation 3 days, 1 ‰ saccharomycete bacterium powder continuing fermentations of material gross weight when adding Preliminary fermentation;Common fermentation obtains broad bean paste in 50 days Valve;Methamidophos bacterium powder and torulopsis bacterium bacterium powder are 7 by bacterium number ratio:3 ratio combination;
In stepb, the moisture for making capsicum in green pepper embryo fermentation tank is 65%, and salt content is 11%, lactic acid bacteria bacterium powder plus Measure as 1 ‰ of material total amount in green pepper embryo fermentation tank, control temperature to obtain within 8 days capsicum green pepper embryo for 25 DEG C of fermentations;
In step C, the salt content of material is 14% in green pepper embryo fermentation tank, and moisture is 65%, and fermentation temperature is 40 DEG C, is passed through Filtrated air ferments, and fermentation added 4 ‰ saccharomycete bacterium powder of total material to the 5th day, is well mixed, and common fermentation obtains Pixian County in 65 days Bean cotyledon.
Embodiment 7
A kind of preparation method of bean paste, comprises the steps:
A, prepare broad bean paste valve;Broad bean valve is cleaned, boiling, cooling airing, inoculation aspergillus oryzae bacterium powder obtain broad bean valve zymogenic, will Broad bean valve zymogenic is sent in fermentation tank, and makes broad bean valve zymogenic moisture 50% in fermentation tank, and salt content is 15%, control temperature Spend and fermented for 40 DEG C, when fermentation was to the 15th day, 3 ‰ lactic acid bacteria bacterium powder of material gross weight is sent out when adding Preliminary fermentation Ferment, continues after fermenting 4 days, 3 ‰ saccharomycete bacterium powder continuing fermentations of material gross weight when adding Preliminary fermentation;Common fermentation is obtained for 45 days Broad bean paste valve, it is standby;The saccharomycete bacterium powder is the combination of methamidophos bacterium powder and torulopsis bacterium bacterium powder;
B, preparation capsicum green pepper embryo:Chilli is crushed, soak after be sent in green pepper embryo fermentation tank, and make the capsicum moisture be 75%, salt content is 10%, and the 4 ‰ lactic acid bacteria bacterium powders for then adding material total amount in green pepper embryo fermentation tank are well mixed, and discharge green pepper embryo Air in fermentation tank, controls temperature to obtain within 10 days capsicum green pepper embryo for 26 DEG C of fermentations, standby;
C, in mass ratio 4:6 ratio, the broad bean paste valve that step A is prepared is fed to the capsicum green pepper embryo fermentation tank in step B In be well mixed with the capsicum green pepper embryo fermented, and make material salt content be 12%, moisture is 62.5%, then control temperature Spend for 15 DEG C, be passed through filtrated air fermentation, fermentation added 2 ‰ saccharomycete bacterium powder of total material to the 5th day, was well mixed, altogether Fermentation obtains bean paste in 75 days.
Embodiment 8
The present embodiment is operated with reference to embodiment 7, and difference is:
In step, the moisture for making broad bean valve zymogenic in fermentation tank is 40%, and salt content is 12%;It is 21 DEG C to control temperature Fermented;When fermentation was to the 13rd day, the 1 ‰ lactic acid bacteria bacterium powder fermentation of material gross weight, continues when adding Preliminary fermentation After fermentation 4 days, 2 ‰ saccharomycete bacterium powder continuing fermentations of material gross weight when adding Preliminary fermentation;Common fermentation obtains broad bean paste in 65 days Valve;Methamidophos bacterium powder and torulopsis bacterium bacterium powder are 8 by bacterium number ratio:2 ratio combination;
In stepb, the moisture for making capsicum in green pepper embryo fermentation tank is 70%, and salt content is 11%, lactic acid bacteria bacterium powder plus Measure as 1 ‰ of material total amount in green pepper embryo fermentation tank, control temperature to obtain within 8 days capsicum green pepper embryo for 27 DEG C of fermentations;
In step C, the salt content of material is 12% in green pepper embryo fermentation tank, and moisture is 65%, and fermentation temperature is 30 DEG C, is passed through Filtrated air ferments, and fermentation added 4 ‰ saccharomycete bacterium powder of total material to the 5th day, is well mixed, and common fermentation obtains Pixian County in 55 days Bean cotyledon.
Embodiment 9
The present embodiment is operated with reference to embodiment 7, and difference is:
In step, the moisture for making broad bean valve zymogenic in fermentation tank is 50%, and salt content is 13%;It is 30 DEG C to control temperature Fermented;When fermentation was to the 14th day, the 4 ‰ lactic acid bacteria bacterium powder fermentation of material gross weight, continues when adding Preliminary fermentation After fermentation 4 days, 1 ‰ saccharomycete bacterium powder continuing fermentations of material gross weight when adding Preliminary fermentation;Common fermentation obtains broad bean paste in 60 days Valve;Methamidophos bacterium powder and torulopsis bacterium bacterium powder are 8 by bacterium number ratio:2 ratio combination;
In stepb, the moisture for making capsicum in green pepper embryo fermentation tank is 60%, and salt content is 12%, lactic acid bacteria bacterium powder plus Measure as 1 ‰ of material total amount in green pepper embryo fermentation tank, control temperature to obtain capsicum green pepper embryo for 24 DEG C of fermentation days;
In step C, the salt content of material is 13% in green pepper embryo fermentation tank, and moisture is 62.5%, and fermentation temperature is 30 DEG C, is led to Enter filtrated air fermentation, fermentation added 1 ‰ saccharomycete bacterium powder of total material to the 3rd day, was well mixed, common fermentation obtains Pi in 45 days County's bean cotyledon.
In above-described embodiment 1~9, the bacteria containing amount of lactic acid bacteria bacterium powder is 1 × 109CFU/g;Methamidophos bacterium powders contains Bacterium amount is 2 × 1010CFU/g;Torulopsis bacterium bacterium powder bacteria containing amount is 2 × 1010CFU/g。
In above-described embodiment 1-9, in step, the fermentation tank for preparing broad bean paste valve for fermentation includes tank body 23, described Agitating device is provided with tank body 23, being provided with the radial direction on dividing plate 24, the dividing plate 24 for the tank body 23 is provided with Liquid-leaking nozzle, tank base is connected with broad bean valve fermentation cycle pump 25, and the broad bean valve fermentation cycle pump 25 is connected to by pipeline The top or top of tank body 23, the dividing plate 24 are arranged on the bottom of tank body.
The agitating device includes stirrer paddle 26 and agitating shaft 22, and the top of agitating shaft 22 is with being arranged at the top of tank body Drive device 21 is connected, and it with agitating shaft 22 is double helix blade that axial symmetry is set that described stirrer paddle 26, which is,.
It is preferred that, circulating pump can use membrane pump.In order that the liquid that broad bean valve fermentation cycle pump 25 is circulated can be evenly Be poured onto on material, liquid spray head 27 can be set at the top of tank body, and liquid spray head 27 passes through pipeline and fermented with broad bean valve Circulating pump 25 is connected.
Above-described embodiment 1-9 prepare by bean paste, carry out concentration water removal, tool when its moisture is more than 50% Body for material bean paste is delivered into vacuum hydroextractor, under the conditions of 40~60 DEG C of temperature, 0.05~0.08mpa of vacuum Stirring is evaporated to moisture≤50.The water being concentrated to give, can be with 1:1 ratio equivalent is replaced is added in green pepper embryo fermentation process Salt solution in moisture, salinity addition it is constant, and crush after chilli mixed, into capsicum green pepper embryo making.
Broad bean paste valve, the bean paste that detection embodiment 1~9 is obtained enter, organoleptic indicator:Color and luster, flavour, smell(Detection Method:1kg is taken to be visually observed under natural light, nasil, mouth are tasted), impurity(GB/T5494);By physical and chemical index:Salinity(GB/ T12457), moisture(GB5009.3), amino-acid nitrogen(GB/I5009.4), total acid(GB/I5009.4), Escherichia coli (GB4789.3)(verifying in advance).By the physical and chemical index statistics of broad bean paste valve in table 1 below;Bean paste(After dehydration)Physics and chemistry Indicator-specific statistics is in table 2 below.
The broad bean paste valve physical and chemical index of table 1
Table 2:Bean paste physical and chemical index

Claims (9)

1. a kind of preparation method of bean paste, it is characterised in that:Comprise the steps:
A, prepare broad bean paste valve;Broad bean valve is cleaned, boiling, cooling airing, inoculation aspergillus oryzae bacterium powder obtain broad bean valve zymogenic, will Broad bean valve zymogenic is sent in fermentation tank, and makes broad bean valve zymogenic moisture≤50% in fermentation tank, and salt content is 12~15%, Temperature is controlled to be fermented for 21~40 DEG C, when fermentation was to the 13rd~15 day, the 1 of material gross weight during addition Preliminary fermentation~ 4 ‰ lactic acid bacteria bacterium powder fermentation, continues after fermenting 3~4 days, 1~4 ‰ saccharomycete bacterium of material gross weight when adding Preliminary fermentation Powder continuing fermentation;Common fermentation obtains broad bean paste valve for 45~75 days, standby;The saccharomycete bacterium powder is that methamidophos bacterium powder and ball are intended The combination of saccharomycete bacterium powder;
B, preparation capsicum green pepper embryo:Chilli is crushed, soak after be sent in green pepper embryo fermentation tank, and make capsicum moisture be 60 ~75%, salt content is 10~12%, and 1~4 ‰ lactic acid bacteria bacterium powders for then adding material total amount in green pepper embryo fermentation tank are well mixed, Air in green pepper embryo fermentation tank is discharged, controls temperature to obtain within 7~10 days capsicum green pepper embryo for 26~30 DEG C of fermentations, it is standby;
C, in mass ratio 4:6 ratio, the broad bean paste valve that step A is prepared is fed to the capsicum green pepper embryo fermentation tank in step B In be well mixed with the capsicum green pepper embryo fermented, and make material salt content be 12~14%, moisture be 60~65%, then It is 15~40 DEG C to control temperature, is passed through filtrated air fermentation, and fermentation added 1~4 ‰ saccharomycete of total material to the 3rd~5 day Bacterium powder, is well mixed, and common fermentation obtains bean paste in 45~75 days.
2. a kind of preparation method of bean paste according to claim 1, it is characterised in that:In step, by adding Salt and water, or addition salt solution and salt cause broad bean valve zymogenic moisture to be≤50%, and salt content reaches 12~15%;In step B In, by adding salt and water, or adding salt solution and salt makes capsicum water content be 60~75%, and salt content is 10~12%.
3. a kind of preparation method of bean paste according to claim 1, it is characterised in that:In step, in addition to will The liquid circulation separated out in fermentation process is added on fermentation materials and while the process stirred, its method is to use to carry leakage Liquid is sent on green pepper embryo fermentation tank material and simultaneously by the dividing plate in hole by the liquid separation of solid and liquid separated out in fermentation process, then Open agitating device stirring.
4. a kind of preparation method of bean paste according to claim 1, it is characterised in that:In step, the lactic acid Bacterium bacterium powder bacteria containing amount is 1 × 109CFU/g;The bacteria containing amount of methamidophos bacterium powder is 2 × 1010CFU/g;The torulopsis bacterium Powder bacteria containing amount is 2 × 1010CFU/g;In stepb, the lactic acid bacteria bacterium powder bacteria containing amount is 1 × 109CFU/g。
5. a kind of preparation method of bean paste according to claim 1, it is characterised in that:In step, the yeast Bacterium bacterium powder is that methamidophos bacterium powder and torulopsis bacterium bacterium powder are 7~8 by bacterium number ratio:3~2 ratio combination.
6. a kind of preparation method of bean paste according to claim 1, it is characterised in that:Also include the Pi for obtaining step C County's bean cotyledon dewater treatment, its dewater treatment is to stir bean paste under the conditions of 40~60 DEG C of temperature, vacuum≤0.095mpa Mix and be evaporated to water content≤50%;The water that the bean paste dewater treatment is obtained is used to prepare capsicum green pepper embryo preparation salt solution.
7. a kind of preparation method of bean paste according to claim 1, it is characterised in that:In step in A, the hair Fermentation tank includes tank body(23), the tank body(23)In be provided with agitating device, the tank body(23)Be provided with the radial direction every Plate(24), the dividing plate(24)It is arranged on tank body(23)Bottom, the dividing plate(24)On be provided with liquid-leaking nozzle, the tank body (23)Bottom be connected with broad bean valve fermentation cycle pump(25), the broad bean valve fermentation cycle pump(25)Tank is connected to by pipeline Body(23)Top or top.
8. a kind of pot type fermentation preparation of broad bean paste valve according to claim 8, it is characterised in that:The stirring dress Put including stirrer paddle(6)And agitating shaft(2), agitating shaft(2)Top and be arranged on tank body(3)The drive device connection at top (1), described stirrer paddle(6)It is with agitating shaft(2)The double helix blade set for axial symmetry.
9. a kind of pot type fermentation preparation of broad bean paste valve according to claim 8, it is characterised in that:The circulating pump (5)For underflow pump;The tank body(3)Top set liquid spray head(7), the liquid spray head(7)By pipeline with following Ring pump(5)Connection.
CN201710419199.5A 2017-06-06 2017-06-06 A kind of preparation method of bean paste Pending CN107048214A (en)

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CN110050957A (en) * 2019-01-29 2019-07-26 西华大学 A kind of production method rich in γ-aminobutyric acid Pixian bean sauce
CN110037247A (en) * 2019-06-04 2019-07-23 千禾味业食品股份有限公司 A kind of homoamino acid state nitrogen sweet tea valve brewage process
CN110037247B (en) * 2019-06-04 2022-03-08 千禾味业食品股份有限公司 Brewing process of sweet petals with high amino acid nitrogen content
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
CN111990601A (en) * 2020-08-28 2020-11-27 西华大学 Special koji for Pixian bean paste and preparation method thereof

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