CN107114690A - A kind of less salt pot type fermentation preparation of bean paste - Google Patents
A kind of less salt pot type fermentation preparation of bean paste Download PDFInfo
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- CN107114690A CN107114690A CN201710419700.8A CN201710419700A CN107114690A CN 107114690 A CN107114690 A CN 107114690A CN 201710419700 A CN201710419700 A CN 201710419700A CN 107114690 A CN107114690 A CN 107114690A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 406
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- 238000002360 preparation method Methods 0.000 title claims abstract description 37
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- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 200
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 200
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- 229910021529 ammonia Inorganic materials 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of less salt pot type fermentation preparation of bean paste, the broad bean paste valve prepared that pot type is fermented, fermentation chilli green pepper embryo in mass ratio 4:6 ratio, which is put into mixing tank for coating colors to premix, laggard to be expected in green pepper embryo fermentation tank, after well mixed, the salt concentration for making material is 9.0~10.5%, moisture is 60~65%, and it is 15~20 DEG C then to control temperature, is passed through filtrated air fermentation, fermentation added saccharomycete bacterium powder to the 3rd~5 day, well mixed, the obtained bean paste that fermented by 75~90 days obtains moisture≤50.00%, the bean paste product of salt content 12.00~15.00% through vacuum dehydration processing again.This hair can not only be being met in the requirement of quality, further the fragrance and delicate flavour of lifting product, it is to avoid the pollution problem in manufacturing process, the unique local flavor of traditional bean paste is also retains simultaneously, take up an area few, suitable large-scale industrial production, meet the market demand of bean paste.
Description
Technical field
The present invention relates to a kind of fermentation process of bean paste, in particular it relates to which a kind of bean paste is low
Salt pot type fermentation preparation, belongs to food fermentation technical field.
Background technology
Bean paste, Sichuan Province Chengdu Pi Douqu（Former Pixian County）Special product, Chinese geography famous special product.It 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.The characteristics of product has reddish brown glossy, sauce ester aromatic flavour, with it into dish, with carrying color flavouring, peppery
Without the mellow long feature of dry, aftertaste, it is indispensable seasoning good merchantable brand in the taste recipe of river, is described as " soul of Sichuan cuisine ", extensively
Liked that market demand is very big by culinary art fan at home and abroad.
But, existing bean paste is mainly using traditional pithos zymotechnique or in traditional pithos zymotechnique base
The bar pond fermentation grown up on plinth is made, and its unique distinction is that aspergillus oryzae breed on raw material in environment, produces uniqueness enzyme system
And aromatised fraction；In valve unstrained spirits brewing process, the prebiotic fungus strain based on salt tolerant lactic acid bacteria and saccharomycete is gradually formed, has been obtained
Abundant metabolite and starch, the various hydrolysates of protein, meanwhile, in the environment of weather exposure, by enzymatic and
Non- enzymatic catalysis, generation is specific in fragrant, flavor and present-color material, and specific production technology includes following steps：A, broad bean
Valve pithos ferments or fermenting tank for fermentation；B, the pithos fermentation or the fermentation of salting zymolysis pond of capsicum：Bright red hot pepper is cleaned, dried in the air
Tentatively smashed using boulder crusher after dry, into salting zymolysis pond or pithos fermentation, after capsicum salting zymolysis with after fermentation
Broad bean valve is well mixed, and well mixed material is transported in fermentation bar pond and fermented, bean paste is obtained after the completion of fermentation；
If pithos ferments, then the broad bean valve fermented is added in the fermentation pithos of fermented capsicum and fermented.
With the propulsion of bean paste industrialization production, pithos fermentation is small because of yield, realizes that industrialization production is accomplished by greatly
The pithos of amount, outdoor drying fermentation needs to take the place of large area again, while needing constantly progress artificial in fermentation process
Stirring, human cost is high；The problems fermented based on above-mentioned pithos, bar pond fermentation is developed, bar pond fermentation Pixian County beans
Valve is fermented compared to pithos, in cycle time, and its yield is significantly increased, and fermentation bar pond is used so that can be during the fermentation
Introduce some plant equipment, such as material conveying device, agitating device realize mechanization production, greatly reducing manpower into
This.Such as Wei Gongyuan, the production technology of silkworm broad bean chilli paste, " Jiangsu seasoning non-staple food ", the 5th phase of volume 20 in 2003.But pithos
Fermentation and the fermentation of bar pond there is problems：
1st, it is spontaneous fermentation that pithos fermentation and bar pond, which are fermented, in the case of without any control measures, to be reached《GB/T
20560-2006 geography symbol product bean pastes》The fermentation time of standard is long, and 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, and in starter-making stage, mould can secrete
A variety of enzymes such as protease, amylase, carbohydrase, these enzyme effects not only generate substantial amounts of flavor substances in capsicum and broad bean
Matter, also creates condition for the other microorganism growths of after fermentation phase.But, because the production in bean paste after fermentation stage is in
Open 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 participate in its hair
Ferment process, this not only determines that the unique composition of bean paste is constituted and flavor characteristic, there is also huge food safety risk,
Such as mucor 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 also produce substantial amounts of high-salt wastewater in high salt fermentation process, high-salt wastewater is straight
Run in put and can form substantial amounts of salt-soda soil, welding is discharged again after processing, increases 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 the way that when making broad bean paste valve, biological agent is added in bar pond fermentation vat
Realize：Such as CN101897429A, " a kind of complex micro organism fungicide produced for bean paste and preparation method thereof " will make wine
Yeast, candida utili, the coculture of Lactobacillus plantarum and salt tolerant tetrads are used for the making of ripe valve, production cycle
Shorten 1/3, amino nitrogen content improves 3~8 times, and volatility is in that fragrant constituent content improves 2~4 times, aflatoxin B1Only 0
~0.5ppm.This method shortens broad bean paste valve fabrication cycle, a certain degree of to reduce aflatoxin contamination.Such as
CN105420109A, " natural complex micro organism fungicide and produce bean paste method ", by natural complex micro organism fungicide with
Saline must be inoculated with salt solution, and capsicum unstrained spirits and sweet tea valve are entered pond and mixed by bent valve with inoculation salt solution mixed fermentation into sweet tea valve
Merge through turning over, shining, reveal 1.5~36 months, obtain bean paste, the production fermentation period of its sweet tea valve of this method can foreshorten to 25
My god.Such as CN105192596A, " a kind of sectional temperature-controlled more micro- method for making Rapid Fermentation bean cotyledon altogether ", starter-making stage adds meter Qu
Mould (Shanghai make 3.042) 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 cibarium Wei Si Salmonellas (Weissella cibaria) and Lu Shi Zygosaccharomyceses
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 production week
6 months phases, amino nitrogen improves 20%, and points out in aflatoxins B1The peak of generation（Fermentation 30-60 days）Access saccharomycete
Agent, can suppress to produce the metabolism of Aspergillus flavus and section parasitic aspergillus, reduction aflatoxins B1Content.Such as CN103766862A,
" preparation method of the instant chilli oil capsicum thick broad-bean sauce of fermented type ", respectively in fermentation phase access aspergillus oryzae and lactic acid bacteria, so that system
The thick broad-bean sauce paste flavor obtained is strong, rich in microorganism, trace element, aminoacid ingredient.Such as Liu Chaolan, " lactic acid bacteria and yeast are common
Culture technique shortens the application of Pixian bean sauce ageing phase ", China brewages, the 3rd phase in 2009；By salt tolerant lactic acid bacteria and saccharomycete
It is inoculated into the sauce unstrained spirits of bean paste and co-cultures, after ageing 8 months, the significant increase of total ester of experimental group, access expansion ageing 12
The level of individual month.
Fermented using fermentation tank：Process conditions controllability is good during ferment tank, the automaticity of production technology
Lifting, saves human cost, can be mass-produced, effectively save place, therefore, can use ferment tank, such as
CN104207106A, " a kind of capsicum bean cotyledon sauced Preparation Method " after directly the fresh capsicum after crushing is mixed with broad bean valve, is used
Food grade GRP ferment tank, fermentation temperature control is 28-38 DEG C, and fermentation obtains finished product in 5 months.Through practice, using fermentation
There is problems with tank fermentation：Fermentation tank ferments for totally-enclosed, is completely cutting off pathogenic bacteria（Aflatoxin, Escherichia coli）It is same
When beneficial bacterium when also having completely cut off fermentation in required natural environment, therefore, under conditions of departing from traditional weather exposure, press
Method according to CN104207106A uses azymous broad bean valve and fresh chilli to be sent to fermentation cylinder for fermentation after directly mixing,
Although shortening fermentation period, due to not carrying out detection control to salinity after material mixing, cause its aesthetic bad（Hair
It is viscous）, raw valve fermentation is used in addition, thus delicate flavour and fragrance can not reach the requirement of bean paste, weak flavor；Furthermore,
Due to not being inoculated with biological agent in fermentation process, thus pathogenic bacteria are easily contaminated, cause pathogenic bacteria exceeded, local flavor is unhappy, and
Finished product can not be preserved for a long time, that is, the microorganism for the bean cotyledon jam products being eventually fabricated, trace element, ammonia-nitrogen content are low, and fragrance is bad,
Product quality is unable to reach the requirement of bean paste.
Therefore, with the increasingly increase of bean paste demand and yield, and product quality and quality stability are being ensured
On the premise of, the production cycle for shortening bean paste is reached, the above method and means can not meet market has openings.
The content of the invention
Present invention seek to address that it is long to there is fermentation period when pithos or the fermentation of bar pond prepare bean paste in the prior art, it is low
Easily by other living contaminantses in salinity fermentation process, unstable product quality, yield is not high, there is larger food security wind
Danger, there is provided a kind of less salt pot type fermentation preparation of bean paste for the problems such as causing environmental disruption.This method is based on hair
Fermenting pot can keep away the advantages of pathogenic bacteria, working condition are controllable, easily-controllable, yield is high, and pass through long-term research practice, it is proposed that
Fermentation tank is used for ferment bean paste truly feasible technical process and condition, can not only meet in the requirement of quality, enter
One step improves the fragrance and delicate flavour of product, it is to avoid the pollution in manufacturing process, while it is only to also retains traditional bean paste
Special local flavor, takes up an area few, suitable large-scale industrial production, meets the market demand of bean paste.
In order to solve the above technical problems, the present invention is achieved through the following technical solutions:
A kind of less salt pot type fermentation preparation of bean paste, comprises the steps：
A, broad bean paste valve is prepared, it is standby；
The radial direction that broad bean valve zymogenic is sent into tank body lower part is provided with the fermentation tank of dividing plate, and makes broad bean in fermentation tank
Moisture≤50% of valve zymogenic, salt content is 8~11%, controls temperature to be fermented for 15~20 DEG C, in fermentation process, will
The liquid circulation that fermentation separates out and falls on fermenter base from dividing plate add fermentation tank in material on, when fermentation is to the 13rd~15
My god, 1~4 ‰ lactic acid bacteria bacterium powder fermentation of material gross weight, continues after fermenting 3~4 days when adding Preliminary fermentation, adds initial
The saccharomycete bacterium powder continuing fermentation of the 1 of material gross weight~4 ‰ during fermentation, common fermentation obtains broad bean paste valve in 76~180 days；The ferment
Female bacterium bacterium powder is the combination of methamidophos bacterium powder and torulopsis bacterium bacterium powder.
B, preparation fermentation chilli green pepper embryo, it is standby；
Chilli green pepper embryo is added in green pepper embryo fermentation tank using membrane pump, contains the moisture of chilli green pepper embryo in green pepper embryo fermentation tank
The 1 of material gross weight when measuring as 60~75%, salt content is >=8~＜ 10%, then adding into green pepper embryo fermentation tank Preliminary fermentation
~4 ‰ lactic acid bacteria bacterium powder, after being well mixed, excludes air in green pepper embryo fermentation tank, and it is 15~25 DEG C of fermentations 4~5 to control temperature
Its chilli green pepper embryo that must ferment；Air can be protected using nitrogen purge is passed through in discharge green pepper embryo fermentation tank.
C, by the chilli green pepper embryo in mass ratio 4 that fermented made from the step A broad bean paste valves prepared and step B:6 ratio
Be put into mixing tank for coating colors premix it is laggard expect in green pepper embryo fermentation tank, broad bean paste valve and fermentation chilli green pepper embryo cumulative volume control be
The 70~80% of green pepper embryo fermentation tank；After well mixed, the salt concentration for making material is 9.0~10.5%, moisture is 60~
65%, it is 15~20 DEG C then to control temperature, is passed through filtrated air fermentation, and fermentation added 1~the 4 ‰ of total material to the 3rd~5 day
Saccharomycete bacterium powder, be well mixed, from add saccharomycete bacterium powder after material stirring in green pepper embryo fermentation tank is mixed every 48h
0.5h, is stirred 3 times altogether, by ferment within 75~90 days obtained bean paste again through vacuum dehydration processing i.e. acquisition moisture≤
50.00%, the bean paste product of salt content 12.00~15.00%；The bacteria containing amount of the saccharomycete bacterium powder is 1 × 1010CFU/
g。
Bean paste product produced by the present invention, its moisture/(g/100g)≤50.00, amino-acid nitrogen（In terms of nitrogen）/
(g/100g) >=0.40, total acid（In terms of lactic acid）/ (g/100g)≤2.0, salinity（In terms of NaC1）/ (g/100g) 12.00~
15.00。
In step, the bacteria containing amount of the methamidophos bacterium powder is 2 × 1010CFU/g, the torulopsis bacterium bacterium powder
Bacteria containing amount be 2 × 1010CFU/g, the saccharomycete bacterium powder is that methamidophos bacterium powder and torulopsis bacterium bacterium powder press bacterium number ratio 7
~8:3~2 ratio combination.
In step, the preparation of the broad bean valve zymogenic comprises the following steps：
1）Broad bean valve pre-treatment：Broad bean valve is by selecting, cleaning, and the broad bean valve after cleaning is put into digester, adds into digester
Enter clear water, until flood after broad bean valve water level, steam is heated to 95 DEG C of boilings maintained above 1.5~2 minutes；Dripped after boiling is good
Water, airing are cooled to 40 DEG C, standby；
2）Make broad bean valve zymogenic：
A spices：Flour, aspergillus oryzae are respectively connected into spice equipment by connecing powder machine equipment, fully finished with boiling
And the broad bean valve of spreading for cooling stirs, mixing time is 10~15min；The access amount of the flour is the 6 of matured silkworm bean cotyledon weight
~7%, bacteria containing amount is 3~5 × 1010The inoculum concentration of CFU/g aspergillus oryzae is the 0.1~0.4% of matured silkworm bean cotyledon weight；
B koji-makings：Broad bean valve after spice is put into bent room, steam is opened, makes in bent room that temperature control is at 35~42 DEG C, relatively
Humid control obtains broad bean valve zymogenic more than 70% after being kept for 48~72 hours.
In step, by adding salt and water, or salt solution and salt simultaneously, the moisture of material in fermentation tank is made
For≤50%, salt content is 8~11%.
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 pump is connected to the top of tank body by pipeline
Or top.
When preparing broad bean paste valve using the ferment tank, broad bean valve zymogenic to be fermented is fed to fermentation tank and is placed in
On the dividing plate set in the radial direction of tank body lower part, in the presence of dividing plate, the liquid separated out in fermentation process is from dividing plate
Liquid-leaking nozzle in leach the bottom accumulation for being flowed into fermentation tank, now, the circulating pump connected by tank base is by liquid circulation
It is added on fermentation materials.While pump work is circulated, the agitating device work of fermentation tank is stirred, shape to broad bean valve
Salt solution is poured into one side, while the process of stirring.In order to improve circulating pump operating efficiency, when liquid volume reaches that dividing plate is empty to tank bottom
Between 3/4 when, be then turned on circulating pump.During the fermentation, the liquid of precipitation can be fewer and fewer, when no liquid is separated out in fermentation tank
When, stop pump circulation, the mixing of material is carried out only with 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 membrane 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 stepb, the preparation method of the chilli green pepper embryo is as follows：
By through selecting chilli cleaning, drain and crush after, place into and rehydration soaked in condensing vessel, reconstitution rate for 1.4~
1.7, obtain chilli green pepper embryo.
In stepb, by adding water and salt, or salt solution and salt simultaneously, the water of material in green pepper embryo fermentation tank is made
It is 60~75% to divide content, and salt content is >=8~＜ 10%.
In step A or step B, the bacteria containing amount of the lactic acid bacteria bacterium powder is 1 × 109CFU/g。
It is typically to input material from the open top of fermentation tank due to preparing bean paste using ferment tank, because
Broad bean paste valve is pumped into green pepper embryo fermentation tank by this present inventor in the early stage of research and development using pump, then passes through agitating device and hair
The mode of ferment chilli green pepper embryo stirring mixing, but in actual production, there is problems with this kind of method：Using pump by broad bean paste
When valve is pumped into green pepper embryo fermentation tank, broad bean valve is easily battered down so that obtained bean paste paste content is high, it is impossible to maintain product
Form；Based on this, the charging described in step C of the present invention can be carried out as follows：When to be fed, the fermentation of green pepper embryo is first opened
The discharge valve of pot bottom, is put into peppery into the mixing tank for coating colors for being arranged on below discharge valve or being connected with discharge valve by pipeline
Green pepper green pepper embryo, be put into it is a certain amount of after, while fermentation chilli green pepper embryo is persistently put into, start into mixing tank for coating colors what input was fermented
Broad bean paste valve is simultaneously well mixed with fermentation chilli green pepper embryo, and then well mixed product pump to green pepper embryo is fermented using underflow pump
In tank, wherein, the volume ratio of fermented in mixing tank for coating colors chilli green pepper embryo and broad bean paste valve is consistently greater than 1.Continue above-mentioned one side input
Broad bean paste valve, while putting the embryo mixing of fermentation chilli green pepper, material after mixing is synchronously pumped into green pepper embryo fermentation tank process by another side, directly
Broad bean paste valve to ormal weight is all sent in green pepper embryo fermentation tank.For the ease of conveying and determining that material is met in fermentation tank
It is required that, the present invention makes green pepper by adding salt solution or water into mixing tank for coating colors or in broad bean paste valve course of conveying in premix
Salt content after material is well mixed in embryo fermentation tank is 9.0~10.5%, and moisture is 60~65%, meets work during fermentation
Skill requirement.
The bean paste fermentation fermentation system of above-mentioned feed process can be realized invention further provides a kind of, including
Green pepper embryo fermentation tank and feeding mechanism, the feeding mechanism include mixing tank for coating colors, broad bean paste valve conveying device and feed arrangement, it is described enter
Material device includes feeding-passage and the underflow pump being arranged on feeding-passage, and the broad bean paste valve conveying device is connected with mixing tank for coating colors
So that broad bean paste valve is transported in mixing tank for coating colors, one end of the feeding-passage be connected to the top of green pepper embryo fermentation tank and with green pepper embryo
Fermentation tank is connected, and the other end is connected on mixing tank for coating colors, so that mixed material in mixing tank for coating colors is sent into green pepper embryo fermentation tank, it is described
Gas feed is offered at the top of green pepper embryo fermentation tank.When the system is used for above-mentioned feed process, green pepper embryo fermentation tank is first used to ferment
Capsicum green pepper embryo is prepared, it is rear for broad bean paste valve and the fermentation tank of capsicum green pepper embryo mixed fermentation.
Further to improve, feeding-passage and broad bean paste the valve conveying device is connected to the two ends of mixing tank for coating colors, institute
State and mixed stirring device is provided with mixing tank for coating colors；So, the broad bean paste valve for having conveyed from mixing tank for coating colors one end ferments with green pepper embryo
The capsicum green pepper embryo that the discharging opening of tank comes out is mixed in the middle of mixing tank for coating colors, is pushed after mixing by the broad bean paste valve that rear input is come in
To the other end of mixing tank for coating colors, that is, one end of feeding-passage is connected with, is pumped into by underflow pump in green pepper embryo fermentation tank, formed on one side
Capsicum green pepper embryo and the mixing of broad bean paste valve are put into, material after mixing is synchronously pumped into the process of green pepper embryo fermentation tank again on one side.The silkworm
Beans sauce valve conveying device uses conveying worm.Circulating pump, the green pepper embryo conveyance conduit are provided with the green pepper embryo conveyance conduit
On be also associated with loop branch pipe, the loop branch pipe is connected with green pepper embryo conveyance conduit and feeding-passage respectively.Feed again before completion,
Capsicum green pepper embryo is delivered in mixing tank for coating colors by the effect of circulating pump, after the completion of charging, by loop branch pipe and circulating pump come
Fermentation materials in circulation stirring green pepper embryo fermentation tank, so as to reach that fermentation is uniform.
According to the size of green pepper embryo fermentation tank, for the green pepper embryo fermentation tank of small volume, agitating device can be set in tank body.Stir
Mix device and carry out the stirring of material, mixing during the fermentation.And for big fermentation tank, material stirring is carried out using agitating device
And mixing, energy consumption is higher, and equipment production, installs extremely difficult, therefore by underflow pump recycle stock, realizes stirring for material
Mix mixing.
In traditional pithos fermentation or the fermentation of bar pond, in fermentation process, moisture has substantial amounts of loss（Evaporated）,
Moisture can not be effectively controlled in its whole fermentation process, and the present invention uses ferment tank, and microsealing fermentation was fermented
Moisture and salinity can be controlled in process value claimed range all the time in journey, in the present invention, can be in batch mixing for the ease of conveying
The moisture and salinity of material in a part of salt solution or water, but fermentation tank are added in groove must not deviate prescribed limit.Although of the invention
The moisture added is caused not influence the progress of fermentation by the overall control of technique, but the Pixian bean sauce that fermentation is obtained is in fermentation
During moisture loss very little so that moisture is higher in final products, and salinity is relatively low, in such a situa-tion, Pixian County beans
Valve is not easy to long-term preservation.Therefore, bean paste is carried out concentration water removal by the present inventor, and specific is by material（Bean paste）
Vacuum hydroextractor is delivered to, evaporation is stirred under the conditions of 40~60 DEG C of temperature, 0.05~0.08mpa of vacuum, by material
Water content control is≤50%.And the material water obtained after concentration, can be with 1:1 ratio equivalent is replaced in green pepper embryo fermentation process
Moisture in the salt solution added, salinity addition is constant, and the chilli after crushing is mixed, and is made into capsicum green pepper embryo.
Compared with prior art, the present invention has advantages below and beneficial effect：
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, and takes up an area few.That is ferment tank energy
The industrialization and automation of zymotechnique are preferably realized, the thus upgrading for bean paste industrial chain provides reliable guarantee,
Meanwhile, external influence can also be substantially reduced during ferment tank, is conducive to producing the bean paste product of steady quality, and
It can guarantee that the stability of each batch products 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, it can not obtain meeting bean paste
It is required that broad bean paste valve, fermentation chilli green pepper embryo, based on this, to obtain quality can at least reach that existing bar pond or pithos ferment
The broad bean paste valve quality arrived（Referring to《GB/T 20560-2006 geography symbol product bean pastes》）, inventor is by long-term
Research practice, it is proposed that prepare broad bean paste valve, capsicum green pepper embryo for ferment tank and with the obtained broad bean paste valve of fermentation and
Capsicum green pepper embryo prepares system, the feasible zymotechnique and process conditions of bean paste；When preparing broad bean paste valve, in fermentation
Initial stage alkalescent or neutral environment in, protein in broad bean produces a large amount of ammonia in the presence of mould is metabolized the protease produced
Base acid, while also having some miscellaneous coccuses with growth, its fermentating metabolism causes material to become sour；Fermentation tank is sealing and fermenting, can be every
External world pathogenic bacteria, therefore to a certain extent absolutely, it is possible to decrease salinity is fermented, so as to improve the content of amino-acid nitrogen.But salinity
Reduction is without reducing fermentation temperature（More than 28 DEG C of usual fermentation temperature）Microorganism can quickly be bred, if sanitary condition control
System is suitable, and in addition to delicate flavour increase, the generation of remaining local flavor class material is very few, still contributes not good to local flavor；If sanitary condition
Control is improper, and corrupt coccus largely produces a large amount of amino acid of consumption while causing material to become sour.And reduce after salinity and temperature, send out
Broad bean paste valve obtained by ferment, then its manufacturing cycle can significantly extend；Therefore, the salt content of control material of the present invention be 8~
11% and water content≤50%, temperature is 15~20 DEG C, and yeasting is neutral or alkalescent, amino-acid nitrogen content during fermentation initial stage
It can raise rapidly, simultaneously because the reduction of the growth pH value of miscellaneous coccus also progressively, when fermentation was to the 13rd~15 day, adds and just originate
The lactic acid bacteria bacterium powder of the 1 of material gross weight~4 ‰ continues to ferment during ferment, due to lactic acid bacteria addition can acidified environment rapidly,
Proteinase activity is progressively suppressed, and amino-acid nitrogen content still has a small amount of increase, can not only be fast in the presence of lactic acid bacteria
Speed is restrained miscellaneous coccus and continued to multiply, and is finally reached extinction, and the environment of acidifying can also provide suitable for the yeast subsequently added
Suitable yeasting finally improves broad bean paste valve fragrance there is provided the generation basic substance of fragrance matter.
3rd, because fermentation tank is sealing and fermenting, outside contamination can be completely cut off, therefore may be implemented under low-salt conditions and fermented,
But salinity decrease is without reducing fermentation temperature（Usual fermentation temperature is more than 28 DEG C）, ferment excessively rapid, the wind formed
Taste is excessively single, or even superacidulated situation occurs.Therefore reduction fermentation temperature is needed simultaneously during less salt fermentation and extend
Fermentation time, the biochemical reaction for making fermentation simultaneously adjoint is more deepened, and generation flavor substance is various, grows smell level and enriches.
4th, using the broad bean paste valve and capsicum green pepper embryo of the present invention as raw material, and control mixed material salinity for 9.0~
10.5%, moisture is 60~65%, and temperature is 15~20 DEG C and fermented, and addition saccharomycete bacterium powder, system when fermentation was to the 3rd~5 day
Standby bean paste, without passing through weather exposure as prior art, can obtain the bean paste that amino-acid nitrogen content is >=4.0%,
Not only after fermentation（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.
5th, the fermentation chilli capsicum green pepper embryo in green pepper embryo fermentation tank is put into mixing tank for coating colors and broad bean by feed process of the present invention
Fermentation tank is pumped into using underflow pump again after the mixing of sauce valve, because capsicin green pepper embryo water content is high, therefore, mixed with broad bean paste valve
Afterwards, can effectively reduce the amount for directly broad bean paste valve being battered down using underflow pump pump broad bean paste valve, and while adding in mixing tank for coating colors
Enter broad bean paste valve, while material can be well mixed by being put into fermentation chilli green pepper embryo, prior art is solved well and directly will
Broad bean paste valve at the top of the fermentation tank input and the broad bean paste valve that occurs is in heaps, stirring is difficult, can only small lot the problem of produce.This
Invent for solve due to hypohydration transmission it is not smooth the problem of, a certain amount of salt solution or water can be added in mixing tank for coating colors, is made final mixed
The salt content of material is 9.0~10.5% after conjunction, and moisture is 60~65%, this in broad bean valve course of conveying or batch mixing
The water content of final mixture material and the method for salt content are controlled in groove, makes material more smooth, while further subtracting
The situation that few broad bean paste valve is battered down in course of conveying.
6th, the present invention by bean paste dewater treatment, energy under the conditions of 40~60 DEG C of temperature, 0.05~0.08mpa of vacuum
Quickly by moisture removal unnecessary in product, it is concentrated into the range of product requirement, while not destroying bean paste under the conditions of being somebody's turn to do
Fragrance.
7th, 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 green pepper embryo fermentation tank structural representation of the present invention；
Fig. 2 is broad bean valve fermentation fermentation tank structural representation of the present invention.
Marked in figure：
1 broad bean paste valve conveying device, 2 mixed stirring devices, 3 mixing tank for coating colors, 4 gas feeds, 5 green pepper embryo fermentation tanks, 6 feeding-passages, 7
Feed underflow pump, 8 loop branch pipes, 9 circulating pumps, 10 green pepper embryo conveyance conduits, 11 discharging openings；21 drive devices, 22 agitating shafts, 23 tanks
Body, 24 dividing plates, 25 broad bean valve fermentation cycle pumps, 26 agitating paddles, 27 liquid spray heads.
Embodiment
The present invention is further described specifically by the following examples.It is necessarily pointed out that following implement
Example is served only for that the present invention is described further, it is impossible to be interpreted as limiting the scope of the invention, the art is ripe
Practice personnel and some nonessential modifications and adaptations are made to the present invention according to the invention described above content, still fall within the protection of the present invention
Scope.
Embodiment 1
The present embodiment is to be described in detail exemplified by raw material prepares bean paste by 86.57kg broad beans valve, 128.35kg chilli.
A kind of less salt pot type fermentation preparation of bean paste, comprises the steps：
A, broad bean paste valve is prepared, it is standby
Dried broad bean valve 86.57kg is weighed, is selected by bean sorter, cleaning machine cleaning obtains 84.84kg broad bean valves, is put into boiling
Pot, clear water is added into digester, until flooding after broad bean valve water level, steam is heated into 95 DEG C of 2.5 points of boilings maintained above
Clock；Well-done broad bean valve draining, which is put into Wind-cooling type auger, is cooled to 40 DEG C, and spreading for cooling broad bean valve increases weight to 160.44kg, inhales
Water 75.60kg；The good broad bean valve of spreading for cooling is sent in blender, then by 10.5kg flour, 0.252kg aspergillus oryzae by connecing
Kind connects powder machine equipment and is respectively connected into spice equipment, is fully finished with boiling and the broad bean valve of spreading for cooling stirs, during stirring
Between be 10min；Broad bean valve after spice is put into bent room, opens steam, makes in bent room temperature control in 40 DEG C, relative humidity control
More than 70%, broad bean valve zymogenic 172.0kg is obtained after being kept for 60 hours；
The salt solution and 17kg salt that 387kg salt content is 8wt% will be added in obtained 172.0kg broad bean valve zymogenics, obtain pending
Broad bean valve zymogenic to be fermented, is then sent in fermentation tank, and be seated in the bottom radial direction side of fermentation tank by ferment broad bean valve zymogenic
On the dividing plate set up, control temperature to be fermented for 15 DEG C, there is part body fluid to separate out by dividing plate in hair in fermentation process
Fermentation tank bottom accumulate, when liquid volume reach dividing plate to tank bottom space 3/4 when, using circulating pump will separate out liquid circulation add hair
On the material of fermentation tank, when fermentation was to the 15th day, 0.276~1.104 ㎏ lactic acid bacteria bacterium powders are added（Bacteria containing amount is 1 × 109CFU/g）
Fermentation, continues after fermentation 3, adds 0.2~0.8 ㎏ methamidophos bacterium powders（Bacteria containing amount is 2 × 1010CFU/g）With 0.083~
0.332 ㎏ torulopsis bacterium bacterium powders（Bacteria containing amount is 2 × 1010CFU/g）Continuing fermentation, common fermentation obtains broad bean paste valve in 85 days.
B, preparation fermentation chilli green pepper embryo, it is standby
The chilli 128.35kg by selecting, cleaning, draining is put into pulverizer, after the completion of crushing, material is put into multiple
Soaked in tank and 200.0kg chilli green pepper embryos are obtained after rehydration, rehydration；387kg is added in obtained 200.0kg chilli green pepper embryos
Salt content is 8wt% salt solution and 24kg salt, obtains chilli green pepper embryo to be fermented, and then will treat that fermentation is dry peppery using membrane pump
Green pepper green pepper embryo is added in green pepper embryo fermentation tank, then is added into green pepper embryo fermentation tank containing viable count of lactobacillus 1 × 109CFU/g lactic acid
The ㎏ of bacterium bacterium powder 0.4~1.6, is well mixed, N is filled with into green pepper embryo fermentation tank2, the air in fermentation tank is excluded, controls the temperature to be
Ferment the chilli green pepper embryo that must ferment for 5 days at 15 DEG C.
C, by the ㎏ of chilli green pepper embryo 400.0 that fermented made from the step A ㎏ of broad bean paste valve 266.0 prepared and step B（Matter
Amount compares 4:6）Be put into mixing tank for coating colors premix it is laggard expect in green pepper embryo fermentation tank, broad bean paste valve and fermentation chilli green pepper embryo totality
Product control is the 70% of green pepper embryo fermentation tank；After well mixed, the salt concentration for making material is 9%, and moisture is 60%, is then controlled
Temperature processed is 15 DEG C, is passed through filtrated air fermentation, and fermentation added 0.78 ㎏ to the 5th day, and bacteria containing amount is 1 × 1010CFU/g yeast
Bacterium bacterium powder, is well mixed, and from adding after saccharomycete bacterium powder every 48h to material stirring mixing 0.5h in green pepper embryo fermentation tank, stirs altogether
Mix 3 times, the obtained bean paste that fermented by 75 days obtains moisture≤50.00% through vacuum dehydration processing again, and salinity contains
The bean paste product of amount 12.00~15.00%.
Bean paste product made from the present embodiment, its moisture/(g/100g) 48, amino-acid nitrogen（In terms of nitrogen）/(g/
100g) 0.8, total acid（In terms of lactic acid）/ (g/100g) 0.96, salinity（In terms of NaC1）/(g/100g)12.
Embodiment 2
The present embodiment is to be described in detail exemplified by raw material prepares 1 ton of bean paste by 141.0kg broad beans valve, 209.08kg chilli.
A kind of less salt pot type fermentation preparation of bean paste, comprises the steps：
A, broad bean paste valve is prepared, it is standby
Dried broad bean valve 141.0kg is weighed, is selected by bean sorter, cleaning machine cleaning obtains 138.2kg broad bean valves, is put into boiling
Pot, clear water is added into digester, until flood after broad bean valve water level, and steam is heated into 95 DEG C of boilings maintained above 2 minutes；
Well-done broad bean valve draining, which is put into Wind-cooling type auger, is cooled to 40 DEG C, and spreading for cooling broad bean valve increases weight to 261.36kg, water suction
123.15kg；The good broad bean valve of spreading for cooling is sent in blender, and 17.1kg flour, 0.41kg aspergillus oryzae then are passed through into inoculation
Connect powder machine equipment to be respectively connected into spice equipment, the broad bean valve that spreading for cooling is fully finished with boiling stirs, and mixing time is
15min；Broad bean valve after spice is put into bent room, opens steam, makes in bent room that temperature control is at 38 DEG C, and relative humidity control exists
More than 70%, obtain broad bean valve zymogenic 280.2kg after being kept for 48 hours；
The salt solution and 28kg salt that 80kg salt content is 11wt% will be added in 280.2 obtained ㎏ broad bean valve zymogenics, obtain pending
Broad bean valve zymogenic to be fermented, is then sent in fermentation tank, and be seated in the bottom radial direction side of fermentation tank by ferment broad bean valve zymogenic
On the dividing plate set up, control temperature to be fermented for 15 DEG C, there is part body fluid to separate out by dividing plate in hair in fermentation process
Fermentation tank bottom accumulate, when liquid volume reach dividing plate to tank bottom space 3/4 when, using circulating pump will separate out liquid circulation add hair
On the material of fermentation tank, when fermentation was to the 13.5th day, 0.45 ㎏ lactic acid bacteria bacterium powders are added（Bacteria containing amount is 1 × 109CFU/g）Fermentation,
Continue after fermentation 4, add 0.326 ㎏ methamidophos bacterium powders（Bacteria containing amount is 2 × 1010CFU/g）With 0.135 ㎏ torulopsis bacterium
Bacterium powder（Bacteria containing amount is 2 × 1010CFU/g）Continuing fermentation, common fermentation obtains broad bean paste valve in 76 days.
B, preparation fermentation chilli green pepper embryo, it is standby
The chilli 209.08kg by selecting, cleaning, draining is put into pulverizer, after the completion of crushing, material is put into multiple
Soaked in tank and 325.8kg chilli green pepper embryos are obtained after rehydration, rehydration；973kg is added in obtained 325.8kg chilli green pepper embryos
Salt content is 8wt% salt solution and 50kg salt, obtains chilli green pepper embryo to be fermented, and then will treat that fermentation is dry peppery using membrane pump
Green pepper green pepper embryo is added in green pepper embryo fermentation tank, then is added into green pepper embryo fermentation tank containing viable count of lactobacillus 1 × 109CFU/g lactic acid
The ㎏ of bacterium bacterium powder 0.652, is well mixed, N is filled with into green pepper embryo fermentation tank2, the air in fermentation tank is excluded, it is 25 DEG C to control temperature
The lower chilli green pepper embryo that must ferment for 5 days that ferments.
C, using conveying worm the step A ㎏ of broad bean paste valve 447.6 prepared are put into mixing tank for coating colors, and with step B
After the obtained ㎏ of fermentation chilli green pepper embryo 662.0 is premixed in mixing tank for coating colors, then underflow pump is used to be fed in green pepper embryo fermentation tank, silkworm
The cumulative volume control of beans sauce valve and fermentation chilli green pepper embryo is the 80% of green pepper embryo fermentation tank；After well mixed, make the salinity of material dense
Spend for 9.5%, moisture is 65%, it is 15 DEG C then to control temperature, be passed through filtrated air fermentation, fermentation added 1.0 to the 5th day
㎏ bacteria containing amounts are 1 × 1010CFU/g saccharomycete bacterium powder, is well mixed, from adding after saccharomycete bacterium powder every 48h to green pepper embryo hair
Material stirring mixing 0.5h in fermentation tank, is stirred 3 times altogether, and the obtained bean paste that fermented by 75 days is handled i.e. through vacuum dehydration again
Obtain moisture≤50.00%, the bean paste product of salt content 12.00~15.00%.
Bean paste product made from the present embodiment, its moisture/(g/100g) 49.85, amino-acid nitrogen（In terms of nitrogen）/
(g/100g) 0.7, total acid（In terms of lactic acid）/ (g/100g) 1.2, salinity（In terms of NaC1）/(g/100g)12.41.
Embodiment 3
The present embodiment is to be described in detail exemplified by raw material prepares 5 tons of bean pastes by 705.0kg broad beans valve, 1045.4kg chilli.
A kind of less salt pot type fermentation preparation of bean paste, comprises the steps：
A, broad bean paste valve is prepared, it is standby
Dried broad bean valve 705.0kg is weighed, is selected by bean sorter, cleaning machine cleaning obtains 691.0kg broad bean valves, is put into boiling
Pot, clear water is added into digester, until flooding after broad bean valve water level, steam is heated into 95 DEG C of 1.5 points of boilings maintained above
Clock；Well-done broad bean valve draining, which is put into Wind-cooling type auger, is cooled to 40 DEG C, and spreading for cooling broad bean valve increases weight to 1306.8kg, inhales
Water 615.75kg；The good broad bean valve of spreading for cooling is sent in blender, then by 85.5kg flour, 2.05kg aspergillus oryzae by connecing
Kind connects powder machine equipment and is respectively connected into spice equipment, and the broad bean valve that spreading for cooling is fully finished with boiling stirs, mixing time
For 10min；Broad bean valve after spice is put into bent room, opens steam, makes in bent room that temperature control is at 35 DEG C, and relative humidity control exists
More than 70%, obtain broad bean valve zymogenic 1401.0kg after being kept for 55 hours；
The salt solution and 160kg salt that 200 kg salt content are 10wt% will be added in 1401.0 obtained ㎏ broad bean valve zymogenics, obtained
To broad bean valve zymogenic to be fermented, then broad bean valve zymogenic to be fermented is sent in fermentation tank, and be seated in the bottom of fermentation tank
On the dividing plate set in the radial direction, control temperature to be fermented for 20 DEG C, have in fermentation process part body fluid precipitation by every
Plate fermenter base accumulate, when liquid volume reach dividing plate to tank bottom space 3/4 when, using circulating pump will separate out liquid circulation
On the material for adding fermentation tank, when fermentation was to the 14th day, 9.0 ㎏ lactic acid bacteria bacterium powders are added（Bacteria containing amount is 1 × 109CFU/g）Hair
Ferment, continues after fermentation 3, adds 6.52 ㎏ methamidophos bacterium powders（Bacteria containing amount is 2 × 1010CFU/g）With 2.7 ㎏ torulopsis bacterium
Bacterium powder（Bacteria containing amount is 2 × 1010CFU/g）Continuing fermentation, common fermentation obtains broad bean paste valve in 120 days.
B, preparation fermentation chilli green pepper embryo, it is standby
The chilli 1045.4kg by selecting, cleaning, draining is put into pulverizer, after the completion of crushing, material is put into multiple
Soaked in tank and 1629.0kg chilli green pepper embryos are obtained after rehydration, rehydration；Added in obtained 1629.0kg chilli green pepper embryos
1600kg salt content is 9wt% salt solution and 200kg salt, obtains chilli green pepper embryo to be fermented, then will be pending using membrane pump
Ferment chilli green pepper embryo is added in green pepper embryo fermentation tank, then is added into green pepper embryo fermentation tank containing viable count of lactobacillus 1 × 109CFU/g
The ㎏ of lactic acid bacteria bacterium powder 13.04, be well mixed, be filled with N into green pepper embryo fermentation tank2, the air in fermentation tank is excluded, temperature is controlled
For the chilli green pepper embryo that must ferment for 4 days that fermented at 20 DEG C.
C, using conveying worm the step A ㎏ of broad bean paste valve 2241.0 prepared are put into mixing tank for coating colors, and with step B
After the obtained ㎏ of fermentation chilli green pepper embryo 3270.0 is premixed in mixing tank for coating colors, then underflow pump is used to be fed in green pepper embryo fermentation tank,
The cumulative volume control of broad bean paste valve and fermentation chilli green pepper embryo is the 85% of green pepper embryo fermentation tank；After well mixed, make the salinity of material
Concentration is 10%, and moisture is 62%, and it is 20 DEG C then to control temperature, is passed through filtrated air fermentation, and fermentation was added to the 5th day
20.0 ㎏ bacteria containing amounts are 1 × 1010CFU/g saccharomycete bacterium powder, is well mixed, from adding after saccharomycete bacterium powder every 48h to green pepper
Material stirring mixing 0.5h in embryo fermentation tank, is stirred 3 times altogether, by ferment within 90 days obtained bean paste again through vacuum dehydration at
Reason obtains moisture≤50.00%, the bean paste product of salt content 12.00~15.00%.
Bean paste product made from the present embodiment, its moisture/(g/100g) 60.07, amino-acid nitrogen（In terms of nitrogen）/
(g/100g) 0.81, total acid（In terms of lactic acid）/ (g/100g) 1.03, salinity（In terms of NaC1）/(g/100g)13.1.
Embodiment 4
The present embodiment by 1410.0kg broad beans valve, 2090.8kg chilli be raw material prepare 10 tons of bean pastes exemplified by specifically
It is bright.
A kind of less salt pot type fermentation preparation of bean paste, comprises the steps：
A, broad bean paste valve is prepared, it is standby
Dried broad bean valve 1410.0kg is weighed, is selected by bean sorter, cleaning machine cleaning obtains 1382.0kg broad bean valves, is put into boiling
Pot, clear water is added into digester, until flood after broad bean valve water level, and steam is heated into 95 DEG C of boilings maintained above 2 minutes；
Well-done broad bean valve draining, which is put into Wind-cooling type auger, is cooled to 40 DEG C, and spreading for cooling broad bean valve increases weight to 2613.6kg, water suction
1231.5kg；The good broad bean valve of spreading for cooling is sent in blender, and then 171.0kg flour, 4.1kg aspergillus oryzae are by connecing
Powder machine equipment is respectively connected into spice equipment, and the broad bean valve that spreading for cooling is fully finished with boiling stirs, and mixing time is
12min；Broad bean valve after spice is put into bent room, steam is opened, makes in bent room that temperature control is at 42 DEG C, relative humidity control exists
More than 70%, obtain broad bean valve zymogenic 2802.0kg after being kept for 72 hours；
The salt solution and 327kg salt that 380 kg salt content are 9wt% will be added in 2802.0 obtained ㎏ broad bean valve zymogenics, obtained
Broad bean valve zymogenic to be fermented, is then sent in fermentation tank, and be seated in the bottom footpath of fermentation tank by broad bean valve zymogenic to be fermented
On the dividing plate set up to side, control temperature to be fermented for 18 DEG C, there is part body fluid to separate out in fermentation process and pass through dividing plate
Fermenter base accumulation, when liquid volume reach dividing plate to tank bottom space 3/4 when, using circulating pump will separate out liquid circulation plus
Enter on the material of fermentation tank, when fermentation was to the 13rd day, add 9.0 ㎏ lactic acid bacteria bacterium powders（Bacteria containing amount is 1 × 109CFU/g）Fermentation,
Continue after fermentation 4, add 6.52 ㎏ methamidophos bacterium powders（Bacteria containing amount is 2 × 1010CFU/g）With 2.7 ㎏ torulopsis bacterium bacterium
Powder（Bacteria containing amount is 2 × 1010CFU/g）Continuing fermentation, common fermentation obtains broad bean paste valve in 90 days.
B, preparation fermentation chilli green pepper embryo, it is standby
The chilli 2090.8kg by selecting, cleaning, draining is put into pulverizer, after the completion of crushing, material is put into multiple
Soaked in tank and 3258.0kg chilli green pepper embryos are obtained after rehydration, rehydration；Added in obtained 3258.0kg chilli green pepper embryos
3365kg salt content is 9wt% salt solution and 343kg salt, obtains chilli green pepper embryo to be fermented, then will be pending using membrane pump
Ferment chilli green pepper embryo is added in green pepper embryo fermentation tank, then is added into green pepper embryo fermentation tank containing viable count of lactobacillus 1 × 109CFU/g
The ㎏ of lactic acid bacteria bacterium powder 13.04, be well mixed, be filled with N into green pepper embryo fermentation tank2, the air in fermentation tank is excluded, temperature is controlled
For the chilli green pepper embryo that must ferment for 4 days that fermented at 22 DEG C.
C, using conveying worm the step A ㎏ of broad bean paste valve 4486.0 prepared are put into mixing tank for coating colors, and with step B
After the obtained ㎏ of fermentation chilli green pepper embryo 6602.0 is premixed in mixing tank for coating colors, then underflow pump is used to be fed in green pepper embryo fermentation tank,
The cumulative volume control of broad bean paste valve and fermentation chilli green pepper embryo is the 75% of green pepper embryo fermentation tank；After well mixed, make the salinity of material
Concentration is 10.5%, and moisture is 65%, and it is 15 DEG C then to control temperature, is passed through filtrated air fermentation, and fermentation was added to the 5th day
25.4 ㎏ bacteria containing amounts are 1 × 1010CFU/g saccharomycete bacterium powder, is well mixed, from adding after saccharomycete bacterium powder every 48h to green pepper
Material stirring mixing 0.5h in embryo fermentation tank, is stirred 3 times altogether, by ferment within 80 days obtained bean paste again through vacuum dehydration at
Reason obtains moisture≤50.00%, the bean paste product of salt content 12.00~15.00%.
Bean paste product made from the present embodiment, its moisture/(g/100g) 48, amino-acid nitrogen（In terms of nitrogen）/(g/
100g) 0.6, total acid（In terms of lactic acid）/ (g/100g) 1.01, salinity（In terms of NaC1）/(g/100g)14.56.
Embodiment 5
A kind of less salt pot type fermentation preparation of bean paste, comprises the steps：
A, broad bean paste valve is prepared, it is standby
Dried broad bean valve is weighed, selected, cleaning treatment is then placed in digester and adds clear water, until flooding broad bean valve water level
Afterwards, steam is heated to 95 DEG C of boilings maintained above 2 minutes；Well-done broad bean valve draining, which is cooled to after 40 DEG C, carries out spreading for cooling,
Flour and aspergillus oryzae are inoculated with after spreading for cooling, bent room is then placed in, opens in steam, the bent room of control that temperature is at 40 DEG C, relative humidity exists
More than 70%, kept for 60 hours, obtain broad bean valve zymogenic；
The radial direction that obtained broad bean valve zymogenic is sent into tank body lower part is provided with the fermentation tank of dividing plate, and makes fermentation tank
The moisture of middle broad bean valve zymogenic is 45%, and salt content is 8%, controls temperature to be fermented for 20 DEG C, in fermentation process, will send out
Ferment separate out and from dividing plate fall on fermenter base liquid circulation add fermentation tank in material on, when fermentation to the 13rd day, plus
The lactic acid bacteria bacterium powder fermentation of the 1 ‰ of material gross weight, continues after fermenting 3 days, material when adding Preliminary fermentation when entering Preliminary fermentation
The saccharomycete bacterium powder continuing fermentation of the 2 ‰ of gross weight, common fermentation obtains broad bean paste valve in 150 days；The saccharomycete bacterium powder is Lu Shi ferment
Female bacterium bacterium powder and torulopsis bacterium bacterium powder are 7 by bacterium number ratio:3 ratio combination；
B, preparation fermentation chilli green pepper embryo, it is standby
By after the chilli selected cleans, drains and crush, place into and rehydration is soaked in condensing vessel, reconstitution rate is 1.5, is obtained
Chilli green pepper embryo；Chilli green pepper embryo is added in green pepper embryo fermentation tank using membrane pump, by adding salt solution and salt, makes green pepper embryo
The moisture of chilli green pepper embryo is 60% in fermentation tank, and salt content is 8%, then when adding Preliminary fermentation into green pepper embryo fermentation tank
The lactic acid bacteria bacterium powder of material gross weight 2 ‰, after being well mixed, excludes air in green pepper embryo fermentation tank, and it is 20 DEG C of fermentations 5 to control temperature
Its chilli green pepper embryo that must ferment.
C, by the chilli green pepper embryo in mass ratio 4 that fermented made from the step A broad bean paste valves prepared and step B:6 ratio
Example be put into mixing tank for coating colors premix it is laggard expect in green pepper embryo fermentation tank, broad bean paste valve and fermentation chilli green pepper embryo cumulative volume control
For the 70% of green pepper embryo fermentation tank；After well mixed, the salt concentration for making material is 10.2%, and moisture is 60%, then controls 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（Bacteria containing amount be 1 ×
1010CFU/g）, it is well mixed, from adding after saccharomycete bacterium powder every 48h to material stirring mixing 0.5h in green pepper embryo fermentation tank, altogether
Stirring 3 times, the obtained bean paste that fermented by 90 days obtains moisture≤50.00%, salinity through vacuum dehydration processing again
The bean paste product of content 12.0%.
Bean paste product made from the present embodiment, its moisture/(g/100g) 48, amino-acid nitrogen（In terms of nitrogen）/(g/
100g) 0.67, total acid（In terms of lactic acid）/ (g/100g) 0.89, salinity（In terms of NaC1）/(g/100g)14.5.
Embodiment 6
The present embodiment is carried out according to the method for embodiment 5, and difference is：
In step, salt and water will be added in broad bean valve zymogenic, adjustment water content is 50%, and salt content is 11%, controls temperature
Fermented for 16 DEG C, when fermentation was to the 13rd day, 4 ‰ lactic acid bacteria bacterium powder of material gross weight is fermented when adding Preliminary fermentation
（Bacteria containing amount is 1 × 109CFU/g）Fermentation, continues after fermenting 5 days, 4 ‰ saccharomycete of material gross weight when adding Preliminary fermentation
Bacterium powder continuing fermentation, common fermentation obtains broad bean paste valve in 160 days；The methamidophos bacterium powder（Bacteria containing amount is 2 × 1010CFU/g）With
Torulopsis bacterium bacterium powder（Bacteria containing amount is 2 × 1010CFU/g）It is 8 by bacterium number ratio:2 ratio combination.
In stepb, water and salt will be added in chilli green pepper embryo, contains the moisture of chilli green pepper embryo in green pepper embryo fermentation tank
1 ‰ lactic acid of material gross weight when measuring as 65wt%, salt content is 8.5%, then adding into green pepper embryo fermentation tank Preliminary fermentation
Bacterium bacterium powder, is well mixed, air in discharge green pepper embryo fermentation tank, and it is 18 DEG C of chilli green pepper embryos that must ferment for 4 days that ferment to control temperature；
In step C, the salt concentration of material is 13% in green pepper embryo fermentation tank, and moisture is 61%, and fermentation temperature is 20 DEG C,
Filtrated air fermentation is passed through, fermentation added 4 ‰ saccharomycete bacterium powder of total material to the 5th day, was well mixed, and was fermented by 82 days
Obtained bean paste obtains moisture≤50.00%, the bean paste of salt content 13.0% through vacuum dehydration processing again
Product.
Bean paste product made from the present embodiment, its moisture/(g/100g) 48, amino-acid nitrogen（In terms of nitrogen）/(g/
100g) 0.78, total acid（In terms of lactic acid）/ (g/100g) 1.2, salinity（In terms of NaC1）/(g/100g)13.5.
Embodiment 7
The present embodiment is carried out according to the method for embodiment 5, and difference is：
In step, salt solution and salt will be added in broad bean valve zymogenic, adjustment water content is 46%, and salt content is 8.5%, control
Temperature is 19 DEG C and fermented that, when fermentation was to the 13rd day, 2 ‰ lactic acid bacteria bacterium powder of material gross weight is sent out when adding Preliminary fermentation
Ferment（Bacteria containing amount is 1 × 109CFU/g）Fermentation, continues after fermenting 3 days, 3 ‰ yeast of material gross weight when adding Preliminary fermentation
Bacterium bacterium powder continuing fermentation, common fermentation obtains broad bean paste valve in 100 days；The methamidophos bacterium powder（Bacteria containing amount is 2 × 1010CFU/g）
With torulopsis bacterium bacterium powder（Bacteria containing amount is 2 × 1010CFU/g）It is 7.5 by bacterium number ratio:2.5 ratio combination.
In stepb, water and salt will be added in chilli green pepper embryo, contains the moisture of chilli green pepper embryo in green pepper embryo fermentation tank
3 ‰ lactic acid bacteria of material gross weight when measuring as 70%, salt content is 9.5%, then adding into green pepper embryo fermentation tank Preliminary fermentation
Bacterium powder, is well mixed, air in discharge green pepper embryo fermentation tank, and it is 22 DEG C of chilli green pepper embryos that must ferment for 4 days that ferment to control temperature；
In step C, the salt concentration of material is 14% in green pepper embryo fermentation tank, and moisture is 63%, and fermentation temperature is 17 DEG C,
Filtrated air fermentation is passed through, fermentation added 3 ‰ saccharomycete bacterium powder of total material to the 5th day, was well mixed, and was fermented by 78 days
Obtained bean paste obtains moisture≤50.00%, the bean paste of salt content 14.0% through vacuum dehydration processing again
Product.
Bean paste product made from the present embodiment, its moisture/(g/100g) 49.87, amino-acid nitrogen（In terms of nitrogen）/
(g/100g) 0.58, total acid（In terms of lactic acid）/ (g/100g) 1.1, salinity（In terms of NaC1）/(g/100g)14.37.
Embodiment 8
The present embodiment is carried out according to the method for embodiment 5, and difference is：
In step, salt solution and salt will be added in broad bean valve zymogenic, adjustment water content is 47.5%, and salt content is 10%, control
Temperature is 17 DEG C and fermented that, when fermentation was to the 14th day, 3 ‰ lactic acid bacteria bacterium powder of material gross weight is sent out when adding Preliminary fermentation
Ferment（Bacteria containing amount is 1 × 109CFU/g）Fermentation, continues after fermenting 3 days, 2 ‰ yeast of material gross weight when adding Preliminary fermentation
Bacterium bacterium powder continuing fermentation, common fermentation obtains broad bean paste valve in 180 days；The methamidophos bacterium powder（Bacteria containing amount is 2 × 1010CFU/g）
With torulopsis bacterium bacterium powder（Bacteria containing amount is 2 × 1010CFU/g）It is 7 by bacterium number ratio:3 ratio combination.
In stepb, water and salt will be added in chilli green pepper embryo, contains the moisture of chilli green pepper embryo in green pepper embryo fermentation tank
1 ‰ lactic acid bacteria of material gross weight when measuring as 75%, salt content is 9.5%, then adding into green pepper embryo fermentation tank Preliminary fermentation
Bacterium powder, is well mixed, air in discharge green pepper embryo fermentation tank, and it is 19 DEG C of chilli green pepper embryos that must ferment for 4 days that ferment to control temperature；
In step C, the salt concentration of material is 13.5% in green pepper embryo fermentation tank, and moisture is 60%, and fermentation temperature is 18
DEG C, filtrated air fermentation is passed through, fermentation added 1 ‰ saccharomycete bacterium powder of total material to the 4th day, was well mixed, by 87 days
The obtained bean paste that ferments obtains moisture≤50.00%, the Pixian County of salt content 13.5% through vacuum dehydration processing again
Bean cotyledon product.
Bean paste product made from the present embodiment, its moisture/(g/100g) 50, amino-acid nitrogen（In terms of nitrogen）/(g/
100g) 0.67, total acid（In terms of lactic acid）/ (g/100g) 0.98, salinity（In terms of NaC1）/(g/100g)14.87.
Vacuum dehydration processing method described in above-described embodiment 1~8 is：By the bean paste obtained by fermentation conveying
To vacuum hydroextractor, stirring is evaporated to water content≤50% under conditions of 40~60 DEG C of temperature, 0.05~0.08mpa of vacuum.
As shown in figure 1, being applied to the bean paste fermentation fermentation system of its batch mixing, feed process in above-described embodiment 1~8
System, including green pepper embryo fermentation tank 5 and feeding mechanism, the feeding mechanism include mixing tank for coating colors 3, broad bean paste valve conveying device 1 and charging
Device, the feed arrangement includes feeding-passage 6 and the charging underflow pump 7 being arranged on feeding-passage 6, and the broad bean paste valve is defeated
Send device 1 to be connected with mixing tank for coating colors 3 broad bean paste valve is transported in mixing tank for coating colors 3；The discharging opening of the bottom of green pepper embryo fermentation tank 5
11 connect capsicum green pepper embryo in green pepper embryo fermentation tank 5 being delivered in mixing tank for coating colors 3 by green pepper embryo conveyance conduit 10 with mixing tank for coating colors 3；
One end of the feeding-passage 6 is connected to the top of green pepper embryo fermentation tank 5 and connected with green pepper embryo fermentation tank 5, and the other end is connected to mixed
On hopper 3, offered so that mixed material in mixing tank for coating colors 3 is sent at the top of green pepper embryo fermentation tank 5, the green pepper embryo fermentation tank
Gas feed 4.
When the system is used for above-mentioned feed process, green pepper embryo fermentation tank 5 is first used to ferment to prepare capsicum green pepper embryo, is also broad bean paste
Valve and the fermentation tank of capsicum green pepper embryo mixed fermentation.
Further to improve, feeding-passage 6 and broad bean paste the valve conveying device 1 is connected to the two ends of mixing tank for coating colors 3,
Mixed stirring device 2 is provided with the mixing tank for coating colors 3；The broad bean paste valve conveying device 1 is conveying worm, and the green pepper embryo is defeated
Send and circulating pump 9 is provided with pipeline 10, loop branch pipe 8,8 points of the loop branch pipe are also associated with the green pepper embryo conveyance conduit 10
Do not connected with green pepper embryo conveyance conduit 10 and feeding-passage 6.
As shown in Fig. 2 the fermentation tank in above-described embodiment 1-8 for the broad bean valve that ferments includes tank body 23, the tank body 23
In be provided with agitating device, 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 tank body 23 by pipeline
Top or top, 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.
Claims (10)
1. the less salt pot type fermentation preparation of a kind of bean paste, it is characterised in that comprise the steps：
A, broad bean paste valve is prepared, it is standby
The radial direction that broad bean valve zymogenic is sent into tank body lower part is provided with the fermentation tank of dividing plate, and makes broad bean in fermentation tank
Moisture≤50wt% of valve zymogenic, salt content is 8~11wt%, controls temperature to be fermented for 15~20 DEG C, fermentation process
In, on the material during the liquid circulation that separates out and fall on fermenter base from dividing plate of fermenting is added into fermentation tank, when fermentation to the
13~15 days, 1~4 ‰ lactic acid bacteria bacterium powder fermentation of material gross weight, continued after fermenting 3~4 days when adding Preliminary fermentation, plus
The saccharomycete bacterium powder continuing fermentation of the 1 of material gross weight~4 ‰ when entering Preliminary fermentation, common fermentation obtains broad bean paste valve in 76~180 days；
The saccharomycete bacterium powder is the combination of methamidophos bacterium powder and torulopsis bacterium bacterium powder；
B, preparation fermentation chilli green pepper embryo, it is standby
Chilli green pepper embryo is added in green pepper embryo fermentation tank using membrane pump, contains the moisture of chilli green pepper embryo in green pepper embryo fermentation tank
Material gross weight when measuring as 60~75wt%, salt content is >=8~＜ 10%, then adding into green pepper embryo fermentation tank Preliminary fermentation
1~4 ‰ lactic acid bacteria bacterium powder, after being well mixed, excludes air in green pepper embryo fermentation tank, and it is 15~25 DEG C of fermentations 4~5 to control temperature
Its chilli green pepper embryo that must ferment；
C, by the chilli green pepper embryo in mass ratio 4 that fermented made from the step A broad bean paste valves prepared and step B:6 ratio is put into
Premixed into mixing tank for coating colors it is laggard expect in green pepper embryo fermentation tank, broad bean paste valve and fermentation chilli green pepper embryo cumulative volume control be green pepper embryo
The 70~85% of fermentation tank；After well mixed, the salt concentration for making material is 9.0~10.5%, and moisture is 60~65%, so
It is 15~20 DEG C to control temperature afterwards, is passed through filtrated air fermentation, and fermentation added 1~4 ‰ yeast of total material to the 3rd~5 day
Bacterium bacterium powder, is well mixed, and from adding after saccharomycete bacterium powder every 48h to material stirring mixing 0.5h in green pepper embryo fermentation tank, stirs altogether
Mix 3 times, the obtained bean paste that fermented by 75~90 days obtains moisture≤50.00%, salt through vacuum dehydration processing again
Divide the bean paste product of content 12.00~15.00%；The bacteria containing amount of the saccharomycete bacterium powder is 1 × 1010CFU/g。
2. a kind of less salt pot type fermentation preparation of bean paste according to claim 1, it is characterised in that：In step
In A, the bacteria containing amount of the lactic acid bacteria bacterium powder is 1 × 109CFU/g；The bacteria containing amount of the methamidophos bacterium powder be 2 ×
1010CFU/g, the bacteria containing amount of the torulopsis bacterium bacterium powder is 2 × 1010CFU/g, the saccharomycete bacterium powder is methamidophos
Bacterium powder and torulopsis bacterium bacterium powder press bacterium number ratio 7~8:3~2 ratio combination.
3. a kind of less salt pot type fermentation preparation of bean paste according to claim 1, it is characterised in that：In step
In A, the preparation of the broad bean valve zymogenic comprises the following steps：
1）Broad bean valve pre-treatment：Broad bean valve is by selecting, cleaning, and the broad bean valve after cleaning is put into digester, adds into digester
Enter clear water, until flood after broad bean valve water level, steam is heated to 95 DEG C of boilings maintained above 1.5~2 minutes；Dripped after boiling is good
Water, spreading for cooling are cooled to 40 DEG C, standby；
2）Make broad bean valve zymogenic：
A spices：Flour, aspergillus oryzae are respectively connected into spice equipment by connecing powder machine equipment, fully finished with boiling
And the broad bean valve of spreading for cooling stirs, mixing time is 10~15min；The access amount of the flour is the 6 of matured silkworm bean cotyledon weight
~7%, bacteria containing amount is 3~5 × 1010The inoculum concentration of CFU/g aspergillus oryzae is the 0.1~0.4% of matured silkworm bean cotyledon weight；
B koji-makings：Broad bean valve after spice is put into bent room, steam is opened, makes in bent room that temperature control is at 35~42 DEG C, relatively
Humid control obtains broad bean valve zymogenic more than 70% after being kept for 48~72 hours.
4. a kind of less salt pot type fermentation preparation of bean paste according to claim 1, it is characterised in that：In step
In A, by adding salt and water, or salt solution and salt simultaneously, the moisture for making material in fermentation tank is≤50%, salt content
For 8~11%.
5. a kind of less salt pot type fermentation preparation of bean paste according to claim 1, it is characterised in that：In step
In B, the preparation method of the chilli green pepper embryo is as follows：By after the chilli selected cleans, drains and crush, place into multiple
Rehydration is soaked in tank, reconstitution rate is 1.4~1.7, obtains chilli green pepper embryo.
6. a kind of less salt pot type fermentation preparation of bean paste according to claim 1, it is characterised in that：In step
In B, by adding water and salt, or salt solution and salt simultaneously, make the moisture of material in green pepper embryo fermentation tank for 60~
75%, salt content is >=8~＜ 10%.
7. a kind of less salt pot type fermentation preparation of bean paste according to claim 1, it is characterised in that：In step
In C, the vacuum dehydration processing is：By step C bean paste in 40~60 DEG C of temperature, 0.05~0.08mpa's of vacuum
Under the conditions of stirring be evaporated to water content≤50%；The material water obtained after dewater treatment is used to match somebody with somebody Drying pepper green pepper embryo preparation salt
Water.
8. a kind of less salt pot type fermentation preparation of bean paste according to claim 1, it is characterised in that：In step
In middle A, the fermentation tank includes tank body（23）, the tank body（23）In be provided with agitating device, the tank body（23）Radial direction side
Dividing plate is set up（24）, the dividing plate（24）It is arranged on tank body（23）Bottom, the dividing plate（24）On be provided with leakage
Hole, the tank body（23）Bottom be connected with broad bean valve fermentation cycle pump（25）, the broad bean valve fermentation cycle pump（25）Pass through
Pipeline is connected to tank body（23）Top or top.
9. a kind of less salt pot type fermentation preparation of bean paste according to claim 1, it is characterised in that：For inciting somebody to action
The fermentation chilli green pepper embryo and broad bean paste valve are put into after mixing tank for coating colors premix the system that green pepper embryo fermentation tank is fed to underflow pump,
Including green pepper embryo fermentation tank（5）And feeding mechanism, the feeding mechanism include mixing tank for coating colors（3）, broad bean paste valve conveying device（1）With enter
Expect device, the feed arrangement includes feeding-passage（6）Be arranged on feeding-passage（6）On charging underflow pump（7）, the silkworm
Beans sauce valve conveying device（1）With mixing tank for coating colors（3）Connection by broad bean paste valve so that be transported to mixing tank for coating colors（3）In；The green pepper embryo fermentation
Tank（5）The discharging opening of bottom（11）Pass through green pepper embryo conveyance conduit（10）With mixing tank for coating colors（3）Connection is so as to by green pepper embryo fermentation tank（5）In
Capsicum green pepper embryo is delivered to mixing tank for coating colors（3）In；The feeding-passage（6）One end be connected to green pepper embryo fermentation tank（5）Top and with
Green pepper embryo fermentation tank（5）Connection, the other end is connected to mixing tank for coating colors（3）On, so that by mixing tank for coating colors（3）In mixed material feeding green pepper
Embryo fermentation tank（5）, the green pepper embryo fermentation tank（5）Top offer gas feed（4）；The feeding-passage（6）And broad bean paste
Valve conveying device（1）It is connected to mixing tank for coating colors（3）Two ends, the mixing tank for coating colors（3）In be provided with mixed stirring device（2）；
The broad bean paste valve conveying device（1）For conveying worm, the green pepper embryo conveyance conduit（10）On be provided with circulating pump（9）, institute
State green pepper embryo conveyance conduit（10）On be also associated with loop branch pipe（8）, the loop branch pipe（8）Respectively with green pepper embryo conveyance conduit（10）
And feeding-passage（6）Connection.
10. a kind of less salt pot type fermentation preparation of bean paste according to any one in claim 1-7, it is special
Levy and be：Bean paste product produced by the present invention, its moisture≤50.00g/100g, amino-acid nitrogen in terms of nitrogen >=
0.40g/100g, total acid≤2.0%, salinity 12.00~15.00%.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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|---|---|---|---|---|
| CN108391789A (en) * | 2018-02-01 | 2018-08-14 | 西华大学 | Continuous closed post-ripening fermentation production process of Pi county broad bean paste |
| CN108391789B (en) * | 2018-02-01 | 2021-09-24 | 西华大学 | Continuous closed post-ripening fermentation production process of Pi county broad bean paste |
| CN109198462A (en) * | 2018-11-21 | 2019-01-15 | 四川恒星食品有限公司 | A kind of production technology and products thereof of thin salt paste flavor thick broad-bean sauce |
| CN111920012A (en) * | 2020-08-21 | 2020-11-13 | 四川省丹丹郫县豆瓣集团股份有限公司 | Solid bean sauce and preparation method and use method thereof |
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