CN107223873A - A kind of preparation method of thick broad-bean sauce - Google Patents
A kind of preparation method of thick broad-bean sauce Download PDFInfo
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- CN107223873A CN107223873A CN201710540999.2A CN201710540999A CN107223873A CN 107223873 A CN107223873 A CN 107223873A CN 201710540999 A CN201710540999 A CN 201710540999A CN 107223873 A CN107223873 A CN 107223873A
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- bean sauce
- thick broad
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- 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
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Abstract
A kind of preparation method of thick broad-bean sauce of disclosure, comprises the following steps：The broad bean valve of fresh green pepper base, chilli and fermenting-ripening is mixed, mixture is obtained；By the fermented mixture 3 12 months, aroma-producing yeasts are added to the mixture in earlier fermentation, thick broad-bean sauce is obtained.The embodiment of the present application prepares thick broad-bean sauce by way of adding aroma-producing yeasts in thick broad-bean sauce earlier fermentation, the quantity of flora can not only be increased, promote flora production acid and production ester, thick broad-bean sauce fermentation period was shorten to existing 8 months by original more than 12 months, shortened the fermented soy time of thick broad-bean sauce；At the same time it can also increase the species of flora, increase produces the paste flavor taste and ester fragrance of thick broad-bean sauce, and thick broad-bean sauce local flavor is better than the local flavor of traditional handicraft.
Description
Technical field
The application is related to food processing technology field, more particularly to a kind of preparation method of thick broad-bean sauce.
Background technology
Thick broad-bean sauce is one of traditional fermented bean products of China.Thick broad-bean sauce is, by various microbial interactions, to produce multiple
Miscellaneous biochemical reaction, and a kind of fermentation shiny red or bronzing flavoring being brewed.Thick broad-bean sauce with broad bean benevolence, bright red hot pepper,
Flour, edible salt, water are primary raw material, and by the metabolism of microorganism, raw material is decomposed, and produce alcohol, acid, ester etc. and are in
Taste material.Thick broad-bean sauce possesses with unique color and luster, fragrance, flavour, form, it is nutritious, be easily digested, wind
Taste is unique, while also having plurality of health care functions, is well received by consumers by vast.
Thick broad-bean sauce is generally made by the way of spontaneous fermentation, but the thick broad-bean sauce of spontaneous fermentation in earlier fermentation due to bacterium
Group's strain is single, makes thick broad-bean sauce brewing time long, and local flavor is more single.It is difficult control fermentation in commercial process
Process is to thick broad-bean sauce local flavor.
The content of the invention
The purpose of the application is to provide a kind of preparation method of thick broad-bean sauce, single and when brewageing to solve thick broad-bean sauce local flavor
Between it is long the problem of.
According to embodiments herein, there is provided a kind of preparation method of thick broad-bean sauce, it is characterised in that including following step
Suddenly：
The broad bean valve of fresh green pepper base, chilli and fermenting-ripening is mixed, mixture is obtained；
By the fermented mixture 3-12 months, aroma-producing yeasts are added to the mixture in earlier fermentation, bean cotyledon is obtained
Sauce.
Optionally, the mass ratio of the fresh green pepper base, the chilli and the broad bean valve is 3:0.1：1.
It is preferred that, add aroma-producing yeasts to the mixture after fermenting 7 days.
Optionally, the aroma-producing yeasts are Lu Shi aroma-producing yeasts.
It is preferred that, the addition of the aroma-producing yeasts is the 0.05% of the mixture quality.
Optionally, the preparation process of the fresh green pepper base is：
Salt will be added after clean fresh Capsicum crushing, pickle 3 months, obtain the fresh green pepper base.
Optionally, the quality of the salt accounts for the 17%-18% of the fresh green pepper base quality.
From above technical scheme, the embodiment of the present application provides a kind of preparation method of thick broad-bean sauce, comprised the following steps：
The broad bean valve of fresh green pepper base, chilli and fermenting-ripening is mixed, mixture is obtained；By the fermented mixture 3-12 months,
Earlier fermentation adds aroma-producing yeasts to the mixture, obtains thick broad-bean sauce.The embodiment of the present application passes through in thick broad-bean sauce earlier fermentation
The mode of addition aroma-producing yeasts prepares thick broad-bean sauce, can not only increase the quantity of flora, promotes flora production acid and production ester, thick broad-bean sauce
Fermentation period was shorten to existing 8 months by original more than 12 months, shortened the fermented soy time of thick broad-bean sauce；Meanwhile, also
The species of flora can be increased, increase produces the paste flavor taste and ester fragrance of thick broad-bean sauce, and thick broad-bean sauce local flavor is better than the wind of traditional handicraft
Taste.
Brief description of the drawings
, below will be to institute in embodiment in order to illustrate more clearly of the embodiment of the present application or technical scheme of the prior art
The accompanying drawing needed to use is briefly described, it should be apparent that, drawings in the following description are only some implementations of the application
Example, for those of ordinary skill in the art, on the premise of not paying creative work, can also be obtained according to these accompanying drawings
Obtain other accompanying drawings.
Fig. 1 is a kind of preparation method flow chart of thick broad-bean sauce according to the embodiment of the present application.
Embodiment
Refering to Fig. 1, the embodiment of the present application provides a kind of preparation method of thick broad-bean sauce, comprised the following steps：
Step S1：The broad bean valve of fresh green pepper base, chilli and fermenting-ripening is mixed, mixture is obtained；
The broad bean valve of fermenting-ripening is broad bean by bent, koji-making under hot-water soak, lifting, dehydration plus face and face and adds salt
Obtain.
Chilli is obtained by pretreatment, and pretreatment includes cleaning, dehydration, crushes, add salt, enter pond, ferment, take
Material, separating twice and stirring.
Chilli is that pimiento passes through drying capsicum product.Its feature is that water content is low, is adapted to long term storage,
But unsealing is packed or the high chilli of water content easily goes mouldy.The eating method of chilli is edible primarily as flavoring.
Step S2：By the fermented mixture 3-12 months, aroma-producing yeasts are added to the mixture in earlier fermentation, are obtained
To thick broad-bean sauce.
Aroma-producing yeasts briefly refer to that the yeast of aromatic odor material can be produced in growth, reproductive process.Wine brewing system
Being used mainly in vinegar, soy sauce brewing, vinegar processed of making wine has Hansenula yeast delicate fragrance type, torulopsis etc.；Used during soy sauce brewing
Compare extensive aroma-producing yeasts and be mainly Lu Shi Zygosaccharomyceses and changeable Candida.
Material is directly added into after aroma-producing yeasts are generally required into activation.Activation method is that aroma-producing yeasts are put into 40 DEG C of temperature
In water, it is then added in mixture
Salt is in delicate flavour jointly also with amino acid, increased for most, salt not only makes thick broad-bean sauce have appropriate saline taste among hundred tastes
Plus the local flavor of thick broad-bean sauce.On the one hand salt can suppress the breeding of miscellaneous bacteria, prevent sauce unstrained spirits corruption；But then, brine concentration mistake
The activity of height meeting protease inhibition, causes the decomposition rate of protein to slow down, fermentation period extension.Therefore, the control of brine concentration
System is fermented most important to thick broad-bean sauce.
The appropriate a little water of addition of meeting in fermentation process, because with the growth of fermentation time, moisture meeting evaporation loss falls one
Part, such salt branch is more higher, and salinity is too high to be suppressed in thick broad-bean sauce fermentation process the breeding of mushroom and suppress other wind
Taste material shows.
Chilli oil thick broad-bean sauce was made by 3 months for the fermented mixture, the salt content of chilli oil thick broad-bean sauce is 17%-18%,
Water content is 65%.
Chafing dish thick broad-bean sauce was made by 6-12 months for the fermented mixture, the salt content of chafing dish thick broad-bean sauce is 17%-
18%, water content is 63%.
Chilli oil thick broad-bean sauce is to make fermentation by the natural essence of traditional handicraft such as turning over, shine, reveal for a long time to form.With valve crispization
Slag, sauce fat is aromatic strongly fragrant, reddish brown glossy glossy, peppery without dry, sticky appropriateness, the characteristics of aftertaste is mellow long.Chafing dish thick broad-bean sauce
Glossy glow, valve is crisp, there is heavier pungent, sweet and dilitious.In addition to as seasoning, meal also can be individually helped.Mixed with stand oil, its
Taste is more preferably.
From above technical scheme, the embodiment of the present application provides a kind of preparation method of thick broad-bean sauce, comprised the following steps：
The broad bean valve of fresh green pepper base, chilli and fermenting-ripening is mixed, mixture is obtained；By the fermented mixture 3-12 months,
Earlier fermentation adds aroma-producing yeasts to the mixture, obtains thick broad-bean sauce.The embodiment of the present application passes through in thick broad-bean sauce earlier fermentation
The mode of addition aroma-producing yeasts prepares thick broad-bean sauce, can not only increase the quantity of flora, promotes flora production acid and production ester, thick broad-bean sauce
Fermentation period was shorten to existing 8 months by original more than 12 months, shortened the fermented soy time of thick broad-bean sauce；Meanwhile, also
The species of flora can be increased, increase produces the paste flavor taste and ester fragrance of thick broad-bean sauce, and thick broad-bean sauce local flavor is better than the wind of traditional handicraft
Taste.
Optionally, the mass ratio of the fresh green pepper base, the chilli and the broad bean valve is 3：0.1：1.Because broad bean valve
Very little, amino acid state value can be relatively low for addition, the paste flavor taste and ester fragrance of thick broad-bean sauce can deviation some；The addition of broad bean valve is too
Chafing dish bottom flavorings can be caused to have the phenomenon presence for being stained with pot when cooking more.
It is preferred that, add aroma-producing yeasts to the mixture after fermenting 7 days.7 days this periods were broad bean valves and fresh
Local flavor is tentatively merged after thick chilli sauce (i.e. fresh green pepper base) mixing, a material time point of flavor sizing.Prior fermentation can be described as one
The orientation fermentation of individual selective strain, makes the flora for being beneficial to thick broad-bean sauce production acid production ester quickly breed, it is ensured that to be beneficial to thick broad-bean sauce
Advantage on the Microflora of production acid production ester.Later stage fermentation is exactly production of the microorganism species under certain conditions to taste compound
Go out process.
Optionally, the aroma-producing yeasts are Lu Shi aroma-producing yeasts.
Lu Shi Zygosaccharomyces (scientific names：Zygosaccharomyces rouxii), belong to Sporobolomycetaceae, Lu Shi Zygosaccharomyceses
Belong to fungal organisms.For soy sauce processed and sweet tea sauce.Amylase activity is stronger, osmophilic strain, and soy sauce processed is preferable.Most suitable culture temperature
28-30 DEG C of degree.
It is preferred that, the addition of the aroma-producing yeasts is the 0.05% of the mixture quality.If aroma-producing yeasts are added
Amount is too many, and aroma-producing yeasts are main strain during the fermentation, and produced taste compound accounts for very big proportion, then can lose beans
The original local flavor of valve sauce；If aroma-producing yeasts addition is very little, it is impossible to increase thick broad-bean sauce local flavor is played, when shortening thick broad-bean sauce is brewageed
Between effect.Many experiments are done in order to work out the broiler diets of aroma-producing yeasts, experimental result is as follows.
Table 1
| Addition | Colonial morphology |
| 0.01% | Bacterium colony center is white, and middle ring is yellow, and edge is green, and mycelia is short and close |
| 0.05% | It is white at the beginning of bacterium colony, rear center is white, remaining bacterium colony is yellow, and the back side is brown, and mycelia is short and loose |
| 0.10% | It is white at the beginning of bacterium colony, becomes yellow afterwards, and with orange, the back side is brown, smooth, and mycelia is short and loose |
| 0.15% | It is white at the beginning of bacterium colony, mycelia length and dense, the back side is brown, fold |
Table 2
| Addition | R/r |
| 0.01% | 1.089 |
| 0.05% | 1.523 |
| 0.10% | 1.135 |
| 0.15% | 1.142 |
The sample of phase homogenous quantities is taken to be placed in culture and secondary screening counting on flat board.Table 1 is the aroma-producing yeasts pair of Different adding amount
The influence of colonial morphology in fermentation vat.From table 1 it follows that being white at the beginning of bacterium colony, rear center is when addition is 0.05%
White, remaining bacterium colony is yellow, and the back side is brown, and mycelia is short and loose, and colonial morphology is relatively good.Table 2 is Different adding amount
Influence of the aroma-producing yeasts to the protein breakdown ability of strain in fermentation vat, protein breakdown ability is used as index using its area of colony.
From Table 2, it can be seen that when addition is 0.05%, its protein breakdown ability is most strong, therefore after fermentation one week, aroma-producing yeasts
0.05% addition is most appropriate.
Table 3
Table 4
Table 3 is that table 4 is fermentation 7 as fermentation number of days extends the change of thick broad-bean sauce indices when being not added with aroma-producing yeasts
Aroma-producing yeasts of addition 0.05% are with the change of fermentation number of days extension thick broad-bean sauce indices after it.The fermentation of chilli oil thick broad-bean sauce
Time is 3-6 months, by taking chilli oil thick broad-bean sauce as an example, contrasts Tables 1 and 2, it will be seen that adding sample after aroma-producing yeasts
Yeast microorganism sum is more than the sample for not adding aroma-producing yeasts, and the total acid and ammonia nitrogen for adding sample after aroma-producing yeasts are generally higher than
The sample of aroma-producing yeasts is not added, illustrates that the addition of aroma-producing yeasts adds the quantity and kind of microorganism when thick broad-bean sauce ferments
Class；Simultaneously so that microorganism generates the flavor substances such as more acid and ammonia nitrogen, improves the local flavor of chilli oil thick broad-bean sauce.With fire
Pot thick broad-bean sauce exemplified by, contrast Tables 1 and 2, it will be seen that fermentation 1 year after, add aroma-producing yeasts after sample total acid and
Ammonia nitrogen is higher than the sample for not adding aroma-producing yeasts, illustrates that the addition of aroma-producing yeasts adds the local flavor of thick broad-bean sauce.
Optionally, the preparation process of the fresh green pepper base is：
Salt will be added after clean fresh Capsicum crushing, pickle 3 months, obtain the fresh green pepper base.Specific fresh green pepper base
Preparation process is cleaned fresh chilli, dehydration, crush plus salt, enter pond, pickle, feeding, separating twice and stirring.
Optionally, the quality of the salt accounts for the 17%-18% of the fresh green pepper base quality.
It when salt content is higher than 10%, can effectively suppress the growth of spoilage organisms, prevent it from influenceing the quality of fresh green pepper base.Fresh green pepper base
Salt content can not be too high, salt content is too high to be difficult salt content when regulation is fermented together with broad bean valve, and salt content is too high
Words can suppress the breeding of mushroom in thick broad-bean sauce fermentation process and suppress other flavor substances show.
From above technical scheme, the embodiment of the present application provides a kind of preparation method of thick broad-bean sauce, comprised the following steps：
The broad bean valve of fresh green pepper base, chilli and fermenting-ripening is mixed, mixture is obtained；By the fermented mixture 3-12 months,
Earlier fermentation adds aroma-producing yeasts to the mixture, obtains thick broad-bean sauce.The embodiment of the present application passes through in thick broad-bean sauce earlier fermentation
The mode of addition aroma-producing yeasts prepares thick broad-bean sauce, can not only increase the quantity of flora, promotes flora production acid and production ester, thick broad-bean sauce
Fermentation period was shorten to existing 8 months by original more than 12 months, shortened the fermented soy time of thick broad-bean sauce；Meanwhile, also
The species of flora can be increased, increase produces the paste flavor taste and ester fragrance of thick broad-bean sauce, and thick broad-bean sauce local flavor is better than the wind of traditional handicraft
Taste.
Those skilled in the art will readily occur to its of the application after considering specification and putting into practice application disclosed herein
Its embodiment.The application is intended to any modification, purposes or the adaptations of the application, these modifications, purposes or
Person's adaptations follow the general principle of the application and including the undocumented common knowledge in the art of the application
Or conventional techniques.Description and embodiments are considered only as exemplary, and the true scope of the application and spirit are by following
Claim is pointed out.
It should be appreciated that the precision architecture that the application is not limited to be described above and is shown in the drawings, and
And various modifications and changes can be being carried out without departing from the scope.Scope of the present application is only limited by appended claim.
Claims (7)
1. a kind of preparation method of thick broad-bean sauce, it is characterised in that comprise the following steps：
The broad bean valve of fresh green pepper base, chilli and fermenting-ripening is mixed, mixture is obtained；
By the fermented mixture 3-12 months, aroma-producing yeasts are added to the mixture in earlier fermentation, thick broad-bean sauce is obtained.
2. the preparation method of thick broad-bean sauce according to claim 1, it is characterised in that the fresh green pepper base, the chilli and
The mass ratio of the broad bean valve is 3:0.1：1.
3. the preparation method of thick broad-bean sauce according to claim 1, it is characterised in that to the mixture after fermenting 7 days
Add aroma-producing yeasts.
4. the preparation method of thick broad-bean sauce according to claim 1, it is characterised in that the aroma-producing yeasts are that Lu Shi gives birth to fragrant ferment
It is female.
5. the preparation method of thick broad-bean sauce according to claim 1, it is characterised in that the addition of the aroma-producing yeasts is institute
State the 0.05% of mixture quality.
6. the preparation method of thick broad-bean sauce according to claim 1, it is characterised in that the preparation process of the fresh green pepper base is：
Salt will be added after clean fresh Capsicum crushing, pickle 3 months, obtain the fresh green pepper base.
7. the preparation method of thick broad-bean sauce according to claim 6, it is characterised in that the quality of the salt accounts for the fresh green pepper
The 17%-18% of base quality.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594358A (en) * | 2017-10-26 | 2018-01-19 | 桂林市味美园餐饮管理有限公司 | A kind of preparation method of thick broad-bean sauce |
| CN113303442A (en) * | 2021-06-11 | 2021-08-27 | 四川巴蜀辣韵食品有限公司 | Fermented spicy broad bean paste, preparation method thereof and prepared hotpot condiment |
| CN113317477A (en) * | 2021-06-11 | 2021-08-31 | 四川巴蜀辣韵食品有限公司 | Fermented hotpot condiment and preparation method thereof |
| CN113907323A (en) * | 2021-08-31 | 2022-01-11 | 宁夏宁杨食品有限公司 | Preparation method of Sichuan spicy thick broad-bean sauce |
| CN116769619A (en) * | 2023-06-21 | 2023-09-19 | 湖南坛坛香食品科技有限公司 | Candida B2, capsicum product and method |
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| CN106666417A (en) * | 2017-02-17 | 2017-05-17 | 四川省食品发酵工业研究设计院 | Chilli bean sauce mixing and fast fermentation process |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106666417A (en) * | 2017-02-17 | 2017-05-17 | 四川省食品发酵工业研究设计院 | Chilli bean sauce mixing and fast fermentation process |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594358A (en) * | 2017-10-26 | 2018-01-19 | 桂林市味美园餐饮管理有限公司 | A kind of preparation method of thick broad-bean sauce |
| CN113303442A (en) * | 2021-06-11 | 2021-08-27 | 四川巴蜀辣韵食品有限公司 | Fermented spicy broad bean paste, preparation method thereof and prepared hotpot condiment |
| CN113317477A (en) * | 2021-06-11 | 2021-08-31 | 四川巴蜀辣韵食品有限公司 | Fermented hotpot condiment and preparation method thereof |
| CN113907323A (en) * | 2021-08-31 | 2022-01-11 | 宁夏宁杨食品有限公司 | Preparation method of Sichuan spicy thick broad-bean sauce |
| CN116769619A (en) * | 2023-06-21 | 2023-09-19 | 湖南坛坛香食品科技有限公司 | Candida B2, capsicum product and method |
| CN116769619B (en) * | 2023-06-21 | 2024-02-27 | 湖南坛坛香食品科技有限公司 | Candida B2, capsicum product and method |
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