CN107114691A - A kind of low temperature less salt pot type fermentation preparation of broad bean paste valve - Google Patents
A kind of low temperature less salt pot type fermentation preparation of broad bean paste valve Download PDFInfo
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- CN107114691A CN107114691A CN201710419726.2A CN201710419726A CN107114691A CN 107114691 A CN107114691 A CN 107114691A CN 201710419726 A CN201710419726 A CN 201710419726A CN 107114691 A CN107114691 A CN 107114691A
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 58
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 53
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- 239000004310 lactic acid Substances 0.000 claims abstract description 29
- 241000222120 Candida <Saccharomycetales> Species 0.000 claims abstract description 16
- NNKVPIKMPCQWCG-UHFFFAOYSA-N methamidophos Chemical compound COP(N)(=O)SC NNKVPIKMPCQWCG-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000015067 sauces Nutrition 0.000 claims abstract description 11
- 238000002203 pretreatment Methods 0.000 claims abstract description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 46
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- 238000009835 boiling Methods 0.000 claims description 17
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- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
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- OQIQSTLJSLGHID-WNWIJWBNSA-N aflatoxin B1 Chemical compound C=1([C@@H]2C=CO[C@@H]2OC=1C=C(C1=2)OC)C=2OC(=O)C2=C1CCC2=O OQIQSTLJSLGHID-WNWIJWBNSA-N 0.000 description 1
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 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
- 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
Abstract
The invention discloses a kind of low temperature less salt pot type fermentation preparation of broad bean paste valve, comprise the steps：A, broad bean valve pre-treatment；B, making broad bean valve zymogenic；C, broad bean valve zymogenic pot type fermentation：Broad bean valve zymogenic is sent in fermentation tank, and make moisture≤50% of broad bean valve zymogenic in fermentation tank, salt content is 8~11%, temperature is controlled to be fermented for 15~20 DEG C, lactic acid bacteria bacterium powder is added when fermentation was to the 13rd~15 day, after 3~4 days, methamidophos bacterium powder and torulopsis bacterium bacterium powder continuing fermentation are added, common fermentation obtains broad bean paste valve in 76~180 days.The present invention 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 zymotic sauce valve 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 preparation method of broad bean paste valve, in particular it relates to a kind of low temperature less salt pot type
The method that fermentation prepares broad bean paste valve, belongs to food fermentation technical field.
Background technology
Broad bean paste valve is the primary raw material for making bean paste.Bean paste, Sichuan Province Chengdu Pi Douqu（Former Pixian County）
Special product, Chinese geography famous special product.It is one of three big, Sichuan valve.It in selection with being taken the course of its own in technique, it is unusual, its
Primary raw material is pimiento and broad bean valve, is made by prolonged biofermentation.Product has reddish brown glossy, sauce ester thick flavor
Strongly fragrant the characteristics of, with it into dish, with carrying color flavouring, peppery without the mellow long feature of dry, aftertaste, be in the taste recipe of river can not or
Scarce seasoning good merchantable brand, is described as " soul of Sichuan cuisine ", is 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, is 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 other microorganisms growth 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%）Broad bean paste valve and capsicum, high salt
Fermentation can suppress Aspergillus flavus and Escherichia coli to a certain extent, be played a role while also suppressing beneficial microbe, hence in so that
Whole fermentation period is long, and fermentation, which obtains high salt broad bean paste valve and high salt capsicum, is used for ferment bean paste, obtained bean paste
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 direct
Discharge can form substantial amounts of salt-soda soil, and 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, total ester of experimental group is dramatically increased, 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, Er Qiecheng
Product can not also 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 pithos or long, the low salt fermentation that there is fermentation period during the broad bean paste valve of bar pond in the prior art
During easily by environmental pollution, unstable product quality, yield is not high, there is larger food safety risk, cause environment break
Bad the problems such as, there is provided a kind of low temperature less salt pot type fermentation preparation of broad bean paste valve.This method is to be based on ferment tank
The advantages of pollution, working condition are controllable, easily-controllable, yield is high is avoided that, is that fermentation tank is used for ferment making broad bean paste valve first,
In combination with inoculation fermentation of the biological agent under low temperature less salt, it can not only meet in the requirement of quality, further lifting
The fragrance and delicate flavour of product, it is to avoid the extraneous contamination in manufacturing process, while it is unique to also retains traditional zymotic sauce valve
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 low temperature less salt pot type fermentation preparation of broad bean paste valve, comprises the steps：
A, broad bean valve pre-treatment；
B, making broad bean valve zymogenic；
C, broad bean valve zymogenic pot type fermentation；
In step C, the pot type fermentation process of the broad bean valve zymogenic is：Broad bean valve zymogenic is sent in fermentation tank, and made
Moisture≤50% of broad bean valve zymogenic in fermentation tank, salt content is 8~11%, controls temperature to be fermented for 15~20 DEG C,
When fermentation was to the 13rd~15 day, 1~4 ‰ lactic acid bacteria bacterium powder fermentation of material gross weight, continues fermentation 3 when adding Preliminary fermentation
After~4 days, 1~4 ‰ saccharomycete bacterium powder continuing fermentation of material gross weight, common fermentation 76~180 days when adding Preliminary fermentation
Obtain broad bean paste valve；The saccharomycete bacterium powder is the combination of methamidophos bacterium powder and torulopsis bacterium bacterium powder.
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.
In step C, method preferably is additionally included in fermentation process, and the liquid circulation for precipitation of fermenting is added into fermentate
On material, while the process being stirred.Its method is to set the dividing plate with liquid-leaking nozzle in the radial direction in the bottom of fermentation tank,
The liquid separated out in fermentation process fermenter base accumulate, when liquid volume reach dividing plate to tank bottom space 3/4 when, start
Circulation, is stirred simultaneously.The speed of agitating device is that 5-60 turns/min.During the fermentation, the liquid of precipitation can be increasingly
It is few, when no liquid is separated out in fermentation tank, stop pump circulation, the mixing of material is carried out only with stirring.
In step C, by adding salt and water, or salt solution and salt simultaneously；Or salt solution or water are first added, add
Salt；Or salt is first added, salt solution or water are added, the moisture for making material in fermentation tank is≤50%, and 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.
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, the broad bean valve pre-treatment includes：Broad bean valve is by selecting, cleaning, and the broad bean valve after cleaning is put into
Digester, clear water is added into digester, until flooding after broad bean valve water level, steam is heated into 95 DEG C of boilings maintained above
1.5~2 minutes；Draining, airing are cooled to 40 DEG C after boiling well, standby.
In stepb, the making broad bean valve zymogenic includes：
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.
After testing, broad bean paste valve finished product produced by the present invention is in dark brown or light yellow, free from extraneous odour, and sauce ester is aromatic strongly fragrant, valve
Grain is uniform, and no hard-core, paste content is few, moisture≤50.00g/100g, salinity（In terms of NaC1）8.00~11.00%, total acid（With
Lactic acid meter）0.80~1.40%, amino-acid nitrogen（In terms of nitrogen）>=0.40%, coliform≤0.30MPN/g is to send out at low temperature
The less salt broad bean paste valve product that ferment is obtained.
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
Pond broad bean paste valve, fermentation condition controllability is good, more conducively industrialization, large-scale production, and takes up an area few.I.e. ferment tank can be more
The good industrialization and automation of realizing zymotechnique, the thus upgrading for bean paste industrial chain provides reliable guarantee, together
When, external influence can also be substantially reduced during ferment tank, is conducive to producing the bean paste product of steady quality, and energy
Ensure the stability of each batch products quality.
2nd, it is that the present inventor proposes first fermentation tank to be used for into broad bean paste valve, 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, fermentation fragrance, fermentation can not be obtained and grown
Taste, product quality meet the broad bean paste valve of bean paste requirement, based on this, to obtain at least fermenting with existing bar pond or pithos
The suitable broad bean paste valve of quality（Physical and chemical index：Moisture≤50.00%, salinity（In terms of NaC1）12.00~17.00%, total acid（With
Lactic acid meter）0.80~1.40%, amino-acid nitrogen（In terms of nitrogen）>=0.25%, coliform≤0.30MPN/g）, inventor's process
Study for a long period of time practice, it is proposed that for fermentation tank broad bean paste valve system, feasible zymotechnique and process conditions；And it is of the invention
The salt content of control material is 8~11% and water content is≤50%, and temperature is 15~20 DEG C of fermentations, under this condition amino nitrogen
Content can be raised rapidly, but simultaneously, the growth of miscellaneous coccus also progressively strengthens, and is largely consumed with amino acid to prevent from becoming sour,
Therefore, the present invention adds 1~4 ‰ lactic acid bacteria bacterium powder continuation fermentation when fermentation was to 13~15 days, adds 1~4 ‰ lactic acid
Bacterium bacterium powder, its main function is enough rapid acidified environment, and the environment after acidifying, which is not only able to quickly to restrain miscellaneous coccus, to be continued
Propagation, it is to avoid generation of becoming sour；Proteinase activity is set progressively to weaken simultaneously, and amino nitrogen slowly increases to peak on a small quantity, it is overall
On avoid after the completion of fermentation that amino-acid nitrogen content is too high causes broad bean paste valve to only have delicate flavour not have fragrance；Can also subsequently it add
Yeast provides suitable yeasting there is provided the generation basic substance of fragrance matter, finally improves broad bean paste valve fragrance, protects
Broad bean paste valve local flavor balanced in taste is demonstrate,proved.And the present invention in fermentation by adding with lactic acid bacteria bacterium powder, methamidophos bacterium
The bio-fermentation agents of powder and torulopsis bacterium bacterium powder composition, and added in the specific period, so as to effectively prevent above-mentioned ask
The appearance of topic, while low-salt environment can also reduce haline water waste water while ensureing that Bacillus acidi lactici, saccharomycete play a role
Generation, it is to avoid environmental disruption.
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, in the prior art, because the broad bean paste valve prepared is present in the form of intermediate products, prepare simultaneously
Obtained broad bean paste valve is also only a kind of semi-finished product without quality index requirement, thus be accordingly used in when bean paste makes and is unfavorable for
The monitoring of after fermentation condition, can not be as a kind of single production marketing, and the broad bean prepared using the inventive method
Sauce valve, index system with determination, stable, is a kind of finished product, can industrialization production and sale.
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, liquid can be poured from the circulation of fermentation tank top by circulating pump and poured on broad bean valve, can make micro- life
Thing adheres to more uniform on broad bean valve.Moreover, broad bean valve material is seated on dividing plate, broad bean valve and liquid are kept apart,
During 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 fermentation tank structural representation of the present invention.
Marked in figure：1 drive device, 2 agitating shafts, 3 tank bodies, 4 dividing plates, 5 circulating pumps, 6 agitating paddles, 7 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 described in detail so that 86.57kg broad bean valve raw materials prepare broad bean paste valve as an example.
A kind of low temperature less salt pot type fermentation preparation of broad bean paste valve, comprises the steps：
A, broad bean valve pre-treatment：Dried broad bean valve 86.57kg is weighed, is selected by bean sorter, cleaning machine cleaning obtains 84.84kg silkworms
Bean cotyledon, is put into digester, and clear water is added into digester, until flooding after broad bean valve water level, steam is heated into more than 95 DEG C
Keep boiling 2.5 minutes；Well-done broad bean valve draining, which is put into cold mould auger, is cooled to 40 DEG C, and spreading for cooling broad bean valve increase weight to
160.44kg, absorb water 75.60kg, standby；
B, making broad bean valve zymogenic：A spices：10.5kg flour, 0.252kg aspergillus oryzae are divided by connecing powder machine equipment
Do not access in spice equipment, fully finished with boiling and the broad bean valve of spreading for cooling stirs, mixing time is 10min；B systems
It is bent：Broad bean valve after spice is put into bent room, steam is opened, makes in bent room that temperature control is at 40 DEG C, relative humidity is controlled 70%
More than, broad bean valve zymogenic 172.0kg is obtained after being kept for 60 hours, it is stand-by；
C, broad bean valve zymogenic pot type fermentation：
Salt solution and 14.96 kg that 42.57kg salt content is 8wt% are added in the broad bean valve zymogenic 172.0kg that step B is obtained
Salt, obtains broad bean valve zymogenic to be fermented, and then broad bean valve zymogenic to be fermented is sent in fermentation tank, and it is 15 DEG C to control temperature
Fermented, when fermentation was to the 15th day, add 0.23 ㎏ lactic acid bacteria bacterium powders（Bacteria containing amount is 1 × 109CFU/g）Fermentation, continues to send out
After ferment 3,0.161 ㎏ methamidophos bacterium powders are added（Bacteria containing amount is 2 × 1010CFU/g）With 0.069 ㎏ torulopsis bacterium bacterium powders
（Bacteria containing amount is 2 × 1010CFU/g）Continuing fermentation, common fermentation obtains broad bean paste valve in 85 days
After testing, the quality index of the broad bean paste valve is as follows：Salinity（In terms of sodium chloride）/ (g/100g) 8%, moisture/(g/100g)
50%th, amino-acid nitrogen（In terms of nitrogen）/ (g/100g) 0.76, total acid（In terms of lactic acid）/(g/100g)1.3.
Embodiment 2
The present embodiment is illustrated so that 141.0kg broad bean valves prepare broad bean paste valve as an example.
A kind of low temperature less salt pot type fermentation preparation of broad bean paste valve, comprises the steps：
A, broad bean valve pre-treatment：Dried broad bean valve 141.0kg is weighed, is selected by bean sorter, cleaning machine cleaning obtains 138.2kg silkworms
Bean cotyledon, is put into digester, and clear water is added into digester, until flooding after broad bean valve water level, steam is heated into more than 95 DEG C
Keep boiling 2 minutes；Well-done broad bean valve draining, which is put into cold mould auger, is cooled to 40 DEG C, and spreading for cooling broad bean valve increase weight to
261.36kg, absorb water 123.15kg, standby；
B, making broad bean valve zymogenic：A spices：17.1kg flour, 0.41kg aspergillus oryzae are distinguished by connecing powder machine equipment
Access in spice equipment, fully finished with boiling and the broad bean valve of spreading for cooling stirs, mixing time is 15min；B koji-makings：
Broad bean valve after spice is put into bent room, steam is opened, makes in bent room temperature control at 38 DEG C, relative humidity control 70% with
On, broad bean valve zymogenic 280.2kg is obtained after being kept for 48 hours, it is stand-by；
C, broad bean valve zymogenic pot type fermentation：
Salt solution and 34.63 kg that 87.86kg salt content is 11wt% are added in the broad bean valve zymogenic 280.2kg that step B is obtained
Salt, obtains broad bean valve zymogenic to be fermented, and then broad bean valve zymogenic to be fermented is sent in fermentation tank, and be seated in fermentation tank
The dividing plate that sets in the radial direction of bottom on, control temperature to be fermented for 15 DEG C, there is part body fluid to separate out in fermentation process
By dividing 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 is added on the material of fermentation tank, when fermentation was to the 13.5th day, adds 0.45 ㎏ lactic acid bacteria bacterium powders（Bacteria containing amount be 1 ×
109CFU/g）Fermentation, continues after fermentation 4, adds 0.326 ㎏ methamidophos bacterium powders（Bacteria containing amount is 2 × 1010CFU/g）With
0.135 ㎏ torulopsis bacterium bacterium powders（Bacteria containing amount is 2 × 1010CFU/g）Continuing fermentation, common fermentation obtains broad bean paste valve in 76 days.
After testing, the quality index of the broad bean paste valve is as follows：Salinity（In terms of sodium chloride）/ (g/100g) 11%, moisture/(g/
100g) 50%, amino-acid nitrogen（In terms of nitrogen）/ (g/100g) 0.76, total acid（In terms of lactic acid）/(g/100g)1.1.
Embodiment 3
The present embodiment is illustrated so that 705.0kg broad bean valves prepare broad bean paste valve as an example.
A kind of low temperature less salt pot type fermentation preparation of broad bean paste valve, comprises the steps：
A, broad bean valve pre-treatment：Dried broad bean valve 705.0kg is weighed, is selected by bean sorter, cleaning machine cleaning obtains 691.0kg silkworms
Bean cotyledon, is put into digester, and clear water is added into digester, until flooding after broad bean valve water level, steam is heated into more than 95 DEG C
Keep boiling 1.5 minutes；Well-done broad bean valve draining, which is put into cold mould auger, is cooled to 40 DEG C, and spreading for cooling broad bean valve increase weight to
1306.8kg, absorb water 615.75kg, standby；
B, making broad bean valve zymogenic：A spices：85.5kg flour, 2.05kg aspergillus oryzae are distinguished by connecing powder machine equipment
Access in spice equipment, fully finished with boiling and the broad bean valve of spreading for cooling stirs, mixing time is 10min；B koji-makings：
Broad bean valve after spice is put into bent room, steam is opened, makes in bent room temperature control at 35 DEG C, relative humidity control 70% with
On, broad bean valve zymogenic 1401.0kg is obtained after being kept for 55 hours, it is stand-by；
C, broad bean valve zymogenic pot type fermentation：
Salt solution and 173.47kg that 28.08kg salt content is 10wt% are added in the broad bean valve zymogenic 1401.0kg that step B is obtained
Salt, obtains broad bean valve zymogenic to be fermented, and then broad bean valve zymogenic to be fermented is sent in fermentation tank, and be seated in fermentation tank
The dividing plate that sets in the radial direction of bottom on, control temperature to be fermented for 20 DEG C, there is part body fluid to separate out in fermentation process
By dividing 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 is added on the material of fermentation tank, when fermentation was to the 14th day, adds 6.4 ㎏ lactic acid bacteria bacterium powders（Bacteria containing amount be 1 ×
109CFU/g）Fermentation, continues after fermentation 3, adds 1.28 ㎏ methamidophos bacterium powders（Bacteria containing amount is 2 × 1010CFU/g）With 0.32
㎏ torulopsis bacterium bacterium powders（Bacteria containing amount is 2 × 1010CFU/g）Continuing fermentation, common fermentation obtains broad bean paste valve in 120 days.
After testing, the quality index of the broad bean paste valve is as follows：Salinity（In terms of sodium chloride）/ (g/100g) 11%, moisture/(g/
100g) 40%, amino-acid nitrogen（In terms of nitrogen）/ (g/100g) 0.89, total acid（In terms of lactic acid）/(g/100g)1.03.
Embodiment 4
The present embodiment is illustrated so that 1410.0kg broad bean valves prepare broad bean paste valve as an example.
A kind of low temperature less salt pot type fermentation preparation of broad bean paste valve, comprises the steps：
A, broad bean valve pre-treatment：Dried broad bean valve 1410.0kg is weighed, is selected by bean sorter, cleaning machine cleaning obtains 1382.0kg
Broad bean valve, is put into digester, and clear water is added into digester, until flood after broad bean valve water level, by steam be heated to 95 DEG C with
Upper holding boiling 2 minutes；Well-done broad bean valve draining, which is put into cold mould auger, is cooled to 40 DEG C, and spreading for cooling broad bean valve increase weight to
2613.6kg, absorb water 1231.5kg, standby；
B, making broad bean valve zymogenic：A spices：171.0kg flour, 4.1kg aspergillus oryzae are distinguished by connecing powder machine equipment
Access in spice equipment, fully finished with boiling and the broad bean valve of spreading for cooling stirs, mixing time is 12min；B koji-makings：
Broad bean valve after spice is put into bent room, steam is opened, makes in bent room temperature control at 42 DEG C, relative humidity control 70% with
On, broad bean valve zymogenic 2802.0kg is obtained after being kept for 72 hours, it is stand-by；
C, broad bean valve zymogenic pot type fermentation：
The salt solution and 199.28 that 340.21kg salt content is 20wt% is added in the broad bean valve zymogenic 2802.0kg that step B is obtained
Kg salt, obtains broad bean valve zymogenic to be fermented, and then broad bean valve zymogenic to be fermented is sent in fermentation tank, and be seated in fermentation
On the dividing plate that the bottom of tank is set in the radial direction, control temperature to be fermented for 18 DEG C, there is part body fluid analysis in fermentation process
Go out by dividing plate fermenter base accumulate, when liquid volume reach dividing plate to tank bottom space 3/4 when, using circulating pump will analyse
Go out liquid circulation to add on the material of fermentation tank, when fermentation was to the 13rd day, add 9.0 ㎏ lactic acid bacteria bacterium powders（Bacteria containing amount be 1 ×
109CFU/g）Fermentation, continues after fermentation 4, adds 6.25 ㎏ methamidophos bacterium powders（Bacteria containing amount is 2 × 1010CFU/g）With 2.7
㎏ torulopsis bacterium bacterium powders（Bacteria containing amount is 2 × 1010CFU/g）Continuing fermentation, common fermentation obtains broad bean paste valve in 90 days.
After testing, the quality index of the broad bean paste valve is as follows：Salinity（In terms of sodium chloride）/ (g/100g) 8%, moisture/(g/
100g) 45%, amino-acid nitrogen（In terms of nitrogen）/ (g/100g) 0.76, total acid（In terms of lactic acid）/(g/100g)0.98.
Embodiment 5
A kind of low temperature less salt pot type fermentation preparation of broad bean paste valve, comprises the steps：
A, broad bean valve pre-treatment：Dried broad bean valve is weighed, digester is put into after bean sorter is selected, cleaning machine is cleaned, to boiling
Clear water is added in pot, until flood after broad bean valve water level, steam is heated to 95 DEG C of boilings maintained above 2 minutes, it is well-done
Broad bean valve draining, which is put into cold mould auger, is cooled to 40 DEG C, and spreading for cooling broad bean valve increases weight to 50%, standby；
B, making broad bean valve zymogenic：A spices：Flour, aspergillus oryzae are respectively connected to spice equipment by connecing powder machine equipment
In, fully finished with boiling and the broad bean valve of spreading for cooling stirs, mixing time is 13min；B koji-makings：By the broad bean after spice
Valve is put into bent room, opens steam, makes in bent room that temperature control is at 40 DEG C, and relative humidity is controlled more than 70%, is kept for 65 hours
After obtain broad bean valve zymogenic, it is stand-by；
C, broad bean valve zymogenic pot type fermentation：
The broad bean valve zymogenic adjustment water content that step B is obtained is 45%, and salt content is 8%, obtains broad bean valve zymogenic to be fermented, so
After broad bean valve zymogenic to be fermented is sent in fermentation tank, and be seated in the dividing plate that the bottom of fermentation tank is set in the radial direction
On, control temperature to be fermented for 20 DEG C, there is part body fluid to separate out in fermentation process and accumulated by dividing plate in fermenter base, when
Liquid volume reach dividing plate to tank bottom space 3/4 when, using circulating pump by separate out liquid circulation add fermentation tank material on, when
Fermentation was to the 13rd day, the 1 ‰ lactic acid bacteria bacterium powder fermentation of material gross weight when adding Preliminary fermentation（Bacteria containing amount is 1 × 109CFU/
g）Fermentation, continues after fermentation 4,2 ‰ saccharomycete bacterium powder continuing fermentation of material gross weight, common fermentation when adding Preliminary fermentation
Obtain broad bean paste valve within 150 days.
The methamidophos bacterium powder（Bacteria containing amount is 2 × 1010CFU/g）With torulopsis bacterium bacterium powder（Bacteria containing amount be 2 ×
1010CFU/g）It is 7 by bacterium number ratio:3 ratio combination.
After testing, the quality index of the broad bean paste valve is as follows：Salinity（In terms of sodium chloride）/ (g/100g) 7.89%, moisture/
(g/100g) 45.22%, amino-acid nitrogen（In terms of nitrogen）/ (g/100g) 0.88, total acid（In terms of lactic acid）/(g/100g)1.28.
Embodiment 6
The present embodiment is carried out according to the method for embodiment 5, and difference is：
In step C, salt and water are added in the broad bean valve zymogenic that step B is obtained, adjustment water content is 50%, and salt content is
11%, broad bean valve zymogenic to be fermented is obtained, then broad bean valve zymogenic to be fermented is sent in fermentation tank, and be seated in fermentation tank
The dividing plate that sets in the radial direction of bottom on, control temperature to be fermented for 16 DEG C, there is part body fluid to separate out in fermentation process
By dividing 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 add fermentation tank material on, when fermentation to the 15th day, add Preliminary fermentation when material gross weight 4 ‰ lactic acid bacteria
Bacterium powder is fermented（Bacteria containing amount is 1 × 109CFU/g）Fermentation, continues after fermentation 4, the 4 ‰ of material gross weight when adding Preliminary fermentation
Saccharomycete 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 be 2 ×
1010CFU/g）It is 8 by bacterium number ratio:2 ratio combination.
After testing, the quality index of the broad bean paste valve is as follows：Salinity（In terms of sodium chloride）/ (g/100g) 10.57%, moisture/
(g/100g) 50%, amino-acid nitrogen（In terms of nitrogen）/ (g/100g) 0.78, total acid（In terms of lactic acid）/(g/100g)0.97.
Embodiment 7
The present embodiment is carried out according to the method for embodiment 5, and difference is：
In step C, salt solution and salt are added in the broad bean valve zymogenic that step B is obtained, adjustment water content is 46%, salt content
For 8.5%, broad bean valve zymogenic to be fermented is obtained, then broad bean valve zymogenic to be fermented is sent in fermentation tank, and be seated in fermentation
On the dividing plate that the bottom of tank is set in the radial direction, control temperature to be fermented for 19 DEG C, there is part body fluid analysis in fermentation process
Go out by dividing plate fermenter base accumulate, when liquid volume reach dividing plate to tank bottom space 3/4 when, using circulating pump will analyse
Go out liquid circulation add fermentation tank material on, when fermentation to the 13rd day, add Preliminary fermentation when material gross weight 2 ‰ lactic acid
Bacterium bacterium powder is fermented（Bacteria containing amount is 1 × 109CFU/g）Fermentation, continues after fermentation 3, the 3 ‰ of material gross weight when adding Preliminary fermentation
Saccharomycete bacterium powder continuing fermentation, common fermentation 100 days broad bean paste valve.
The methamidophos bacterium powder（Bacteria containing amount is 2 × 1010CFU/g）With torulopsis bacterium bacterium powder（Bacteria containing amount be 2 ×
1010CFU/g）It is 7.5 by bacterium number ratio:2.5 ratio combination.
After testing, the quality index of the broad bean paste valve is as follows：Salinity（In terms of sodium chloride）/ (g/100g) 8.57%, moisture/
(g/100g) 45.98%, amino-acid nitrogen（In terms of nitrogen）/ (g/100g) 0.78, total acid（In terms of lactic acid）/(g/100g)0.97.
Embodiment 8
The present embodiment is carried out according to the method for embodiment 5, and difference is：
In step C, salt solution and salt are added in the broad bean valve zymogenic that step B is obtained, adjustment water content is 47.5%, saliferous
Measure as 10%, obtain broad bean valve zymogenic to be fermented, then broad bean valve zymogenic to be fermented is sent in fermentation tank, and be seated in hair
On the dividing plate that the bottom of fermentation tank is set in the radial direction, control temperature to be fermented for 17 DEG C, there is part body fluid in fermentation process
Separate out by dividing 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 add fermentation tank material on, when fermentation to the 14th day, add Preliminary fermentation when material gross weight 3 ‰ breast
Sour bacterium bacterium powder fermentation（Bacteria containing amount is 1 × 109CFU/g）Fermentation, continues after fermentation 3, material gross weight when adding Preliminary fermentation
2 ‰ saccharomycete 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 be 2 ×
1010CFU/g）It is 7 by bacterium number ratio:3 ratio combination.
After testing, the quality index of the broad bean paste valve is as follows：Salinity（In terms of sodium chloride）/ (g/100g) 10%, moisture/(g/
100g) 47.52%, amino-acid nitrogen（In terms of nitrogen）/ (g/100g) 0.89, total acid（In terms of lactic acid）/(g/100g)1.28.
As shown in figure 1, the fermentation tank described in above-described embodiment 2-8 includes being provided with stirring in tank body 3, the tank body 3
Device, the tank body 3 is provided with dividing plate 4 in the radial direction, and the dividing plate 4 is arranged on the bottom of tank body, the dividing plate 4 and sets
Liquid-leaking nozzle is equipped with, the bottom of the tank body 3 is connected with circulating pump 5, and the circulating pump 5 is connected to the top of tank body 3 by pipeline
Or top.The agitating device includes stirrer paddle 6 and agitating shaft 2, the top of agitating shaft 2 and the driving being arranged at the top of tank body
Device 1 is connected, and it with agitating shaft 2 is double helix blade that axial symmetry is set that described stirrer paddle 6, which is,.
It is preferred that, circulating pump can use underflow pump.In order that circulating pump 5 circulate liquid can be evenly be poured onto material
On, liquid spray head 7 can be set at the top of tank body, liquid spray head 7 is connected by pipeline with circulating pump 5.
During the fermentation, the liquid of precipitation can be fewer and fewer, when no liquid is separated out in fermentation tank, stops pump circulation, only
The mixing of material is carried out using stirring.
Claims (9)
1. the low temperature less salt pot type fermentation preparation of a kind of broad bean paste valve, it is characterised in that comprise the steps：
A, broad bean valve pre-treatment；
B, making broad bean valve zymogenic；
C, broad bean valve zymogenic pot type fermentation；
In step C, the pot type fermentation process of the broad bean valve zymogenic is：Broad bean valve zymogenic is sent in fermentation tank, and made
Moisture≤50% of broad bean valve zymogenic in fermentation tank, salt content is 8~11%, controls temperature to be fermented for 15~20 DEG C,
When fermentation was to the 13rd~15 day, 1~4 ‰ lactic acid bacteria bacterium powder fermentation of material gross weight, continues fermentation 3 when adding Preliminary fermentation
After~4 days, 1~4 ‰ saccharomycete bacterium powder continuing fermentation of material gross weight, common fermentation 76~180 days when adding Preliminary fermentation
Obtain broad bean paste valve；The saccharomycete bacterium powder is the combination of methamidophos bacterium powder and torulopsis bacterium bacterium powder.
2. a kind of low temperature less salt pot type fermentation preparation of broad bean paste valve according to claim 1, it is characterised in that：
In step A, the broad bean valve pre-treatment includes：Broad bean valve is by selecting, cleaning, and the broad bean valve after cleaning is put into digester, to
Clear water is added in digester, until flooding after broad bean valve water level, steam is heated to 95 DEG C of 1.5~2.5 points of boilings maintained above
Clock；Draining, spreading for cooling are cooled to 40 DEG C after boiling well, standby.
3. a kind of low temperature less salt pot type fermentation preparation of broad bean paste valve according to claim 1, it is characterised in that：
In step B, the making broad bean valve zymogenic includes：
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 low temperature less salt pot type fermentation preparation of broad bean paste valve according to claim 3, it is characterised in that：
In step a, the access amount of the flour is the 6~7% of matured silkworm bean cotyledon weight, and bacteria containing amount is 3~5 × 1010CFU/g aspergillus oryzae
Inoculum concentration be matured silkworm bean cotyledon weight 0.1~0.4%.
5. a kind of low temperature less salt pot type fermentation preparation of broad bean paste valve according to claim 1, it is characterised in that：
In step C, the bacteria containing amount of the lactic acid bacteria bacterium powder is 1 × 109CFU/g。
6. a kind of low temperature less salt pot type fermentation preparation of broad bean paste valve according to claim 1, it is characterised in that：
In step C, the bacteria containing amount of the methamidophos bacterium powder is 2 × 1010CFU/g, the bacteria containing amount of the torulopsis bacterium bacterium powder is 2
×1010CFU/g。
7. a kind of low temperature less salt pot type fermentation preparation of broad bean paste valve according to claim 1 or 6, its feature exists
In：In step C, the saccharomycete bacterium powder is that methamidophos bacterium powder and torulopsis bacterium bacterium powder press bacterium number ratio 7~8:3~2
Ratio combination.
8. a kind of low temperature less salt pot type fermentation preparation of broad bean paste valve according to claim 1, it is characterised in that：
In step C, by adding salt and water, or salt solution and salt simultaneously；Or salt solution or water are first added, add salt；And or
Person first adds salt, adds salt solution or water, and the moisture for making material in fermentation tank is≤50%, and salt content is 8~11%.
9. a kind of low temperature less salt pot type fermentation preparation of broad bean paste valve according to any one in claim 1-8,
It is characterized in that：Preparation-obtained broad bean paste valve finished product is in dark brown or light yellow, free from extraneous odour, and sauce ester is aromatic strongly fragrant, and valve grain is
Even, no hard-core, paste content is few, moisture≤50.00g/100g, salinity 8.00~11.00%, total acid 0.80~1.40%, with nitrogen
Amino-acid nitrogen >=0.40g/100g of meter, coliform≤0.30MPN/g.
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| CN111990601A (en) * | 2020-08-28 | 2020-11-27 | 西华大学 | Special koji for Pixian bean paste and preparation method thereof |
| CN112322523A (en) * | 2020-10-28 | 2021-02-05 | 四川省食品发酵工业研究设计院 | Composite microbial inoculum and method for fermenting sweet petals by using same |
| CN112772897A (en) * | 2020-12-24 | 2021-05-11 | 四川省食品发酵工业研究设计院 | Method for preparing sweet fermented flour paste by using sweet petal fermentation liquor |
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| CN113662140A (en) * | 2021-08-31 | 2021-11-19 | 四川恒星食品有限公司 | Broad bean starter propagation fermentation process |
| CN115251305A (en) * | 2022-08-02 | 2022-11-01 | 四川省郫县豆瓣股份有限公司 | Sweet petal fermentation process and product |
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