CN107647288A - One kind fermentation broad bean and preparation method thereof - Google Patents
One kind fermentation broad bean and preparation method thereof Download PDFInfo
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- CN107647288A CN107647288A CN201711086820.7A CN201711086820A CN107647288A CN 107647288 A CN107647288 A CN 107647288A CN 201711086820 A CN201711086820 A CN 201711086820A CN 107647288 A CN107647288 A CN 107647288A
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- broad bean
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Classifications
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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
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Biotechnology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
A kind of broad bean and preparation method thereof that ferments of present invention offer, this method include the steps such as immersion, koji-making, the bent preparation of compound broad bean, fermentation, dry moisture, the preparation of condiment slurries, seasoning, expanded, cooling packing.Broad bean crispy in taste prepared by the inventive method, easily absorb and the manufacture craft cycle is short.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of fermented shrimp taste broad bean and preparation method thereof.
Background technology
With the growth requirement of society, consumer pursues the life style of nutrient health.Vegetable protein can reduce cholesterol,
Angiocardiopathy, antitumor and other effects can be prevented, the " three high " problem and cardio-cerebrovascular diseases faced for China has
Beneficial effect.Broad bean is also known as broad bean, lima bean, lima bean, containing abundant protein and starch, is generally used for being processed into broad bean
The starch products such as starch, broad bean vermicelli, strange taste Chinese indigo, Spicy broad beans, fried broad bean, sugar-coat broad bean, expanded broad bean etc. lie fallow
Based food, or eaten directly as Chinese meal food materials.Bean dregs are the byproducts in bean product, rich in protein, fat, calcium, meals
The nutritional ingredients such as fiber are eaten, bean dregs are used to be added in biscuit, Flour product, cake, pig feed at present carries out mouth also by fermentation
The improvement of taste is used to make milk beverage etc..Sold leisure food is largely fried food on the market, and high temperature frying produces peroxide
Change lipid and carcinogen, be unfavorable for healthy edible, frying temperature is reduced using vacuum frying technology as far as possible, reduce carcinogenic etc.
The generation of material, retain flavor and the nutrition of raw material as far as possible.
Fermented food is increasingly welcome by consumer.Fermentation is carried out after can macromolecular substances be decomposed to nutriment
The effect such as invigoration effect, increase is anti-oxidant, thrombus dissolving, anticancer, drop " three high ".Broad bean is subjected to fermentation as flavouring in Sichuan
Distribution is than wide, such as bean paste.Bean paste is using broad bean, pimiento, flour and salt as major ingredient, by koji-making, fermentation
Into color is ruddy, paste flavor is strong, taste is peppery mellow, but technique is cumbersome, and the cycle is longer, and auxiliary product is less, and broad bean is further added
Work has become the development trend for developing current grocery trade into leisure food, but leisure broad bean food its mouthfeel prepared at present
It is not very good, and the preparation technology cycle is long, absorption of human body is ineffective.
The content of the invention
It is an object of the invention to provide it is a kind of it is nutritious, green and healthy, mouthfeel is special, the broad bean of palatable crisp leisure
Food.
A kind of preparation method for the broad bean that ferments, comprises the following steps：
(1) soak；
(2) koji-making:According to mass ratio it is 4 by the broad bean soaked and Plain flour:1 mixing after, respectively with microbial bacteria
3 kinds in kind carry out inoculation koji-making respectively；
(3) compound broad bean is bent prepares：By the bent mixing of the strain broad bean made respectively；
(4) ferment：By compound broad bean song, capsicum unstrained spirits, 14% salt solution mix, inoculating lactobacillus acidophilus, Lactobacillus plantarum and
The bacteria suspension of S. cervisiae three's mixture is fermented；
(5) moisture is dried：The moisture of tunning is dried, the moisture of fermentation broad bean paste is reached 10-18%；
(6) broad bean paste that ferments reconciles：Konjaku powder is added in the broad bean paste that ferments, is 20 according to mass ratio:1 addition；
(7) fermentation broad bean paste is seasoned, is expanded, packaging.
Further, the preparation method of fermentation broad bean as described above, shrimp mud is added in starter-making stage or fermentation stage
Carry out koji-making or fermentation.
Further, as described above fermentation broad bean preparation method, it is described will fermentation broad bean paste be seasoned, it is expanded,
Packaging includes：
(a) pelletizing forming：Fermentation broad bean paste after mediation is passed through into double helix exrusion granulator, the additional moisture of pressing materials
For 20%, the area's temperature of extruder II is 150 DEG C, screw speed 230-250r/min, is finally cut into broad bean size shape；
(b) pre-freeze：Broad bean grain is subjected to pre-freeze at -15- (- 20) DEG C；
(c) vacuum frying de-oiling：Broad bean grain carries out lower temperature vacuum frying, 80-90 DEG C of oil temperature after pre-freeze, and vacuum is
0.08-0.095MPa, deep-fat frying time 10-15min, then 300r/min carries out centrifugation de-oiling processing 3- under vacuum
5min；
(d) powder preparation is wrapped up in：Dried small shrimp grain 5-10%, Self- raising flour 40-50%, salt 1-2%, monosodium glutamate 0.5-0.8%, chilli powder
2-3%, five-spice powder 3-3.5%, shrimp med 1-2%, white granulated sugar 3-5%, surplus：Water and into starch adhesive, fried broad bean is put into and wraps up in powder
Agitating device is sufficiently stirred；
(e) toast：The fried broad bean grain of starch adhesive will be wrapped in 180-190 DEG C of oven for baking 5min, until surface is in gold
Yellow；
(f) pack：Deng after cooling, can directly be packed.
Further, as described above fermentation broad bean preparation method, it is described will fermentation broad bean paste be seasoned, it is expanded,
Packaging includes：
(a) prepared by slurries：Dried small shrimp grain 5-10%, Self- raising flour 40-50%, salt 1-2%, monosodium glutamate 0.5-0.8%, chilli powder
2-3%, five-spice powder 3-3.5%, shrimp med 1-2%, white granulated sugar 3-5%, egg 5-10%, surplus：Water and into slurries.
(b) mashing off is mixed：According to mass ratio it is 2 by the fermentation broad bean paste after mediation and slurries:3 are mixed, and boil 5-
10min, it is sufficiently stirred with agitator；
(c) film-making is dried：Mixed fermentation broad bean paste is put into roller drying instrument with slurries, temperature setting is
120-150 DEG C, drum speed 5-7r/min, gained broad bean piece thickness is 2-4mm；
(d) vacuum frying de-oiling：80-90 DEG C of oil temperature, vacuum are that 0.08-0.1MPa deep-fat frying times are 5-10min, then
300r/min carries out centrifugation de-oiling processing 3-5min under vacuum；
(e) season：The broad bean piece of gained is passed through into flavoring machine, slurries are uniformly sprayed to broad bean piece table by Fine spray shower nozzle
Face；
(f) toast：The fried broad bean pieces of slurries will be sprayed with 180-190 DEG C of oven for baking 3-5min, until surface
In golden yellow；
(g) pack：Deng after cooling, packaging can be directly inflated.
Further, the preparation method of fermentation broad bean, the microorganism fungus kind include as described above：Aspergillus oryzae, black song
Mould, bacillus subtilis, Mucor, Rhizopus oryzae, monascus.
Further, the preparation method of fermentation broad bean as described above, in step (2) koji-making, from aspergillus oryzae, black song
Mould, bacillus subtilis carries out the bent preparation of broad bean as inoculation strain, and the clump count of three is 106-107Cfu/mL, inoculation
Amount is 1mL/100g broad bean grains.
Further, the preparation method of fermentation broad bean as described above, during the bent preparation of the compound broad bean of step (3),
Aspergillus oryzae single bacterium kind broad bean song, aspergillus niger single bacterium kind broad bean song and bacillus subtilis single bacterium kind broad bean song are 1 according to mass ratio:
1:1 is mixed.
Further, the preparation method of fermentation broad bean as described above, in step (4), lactobacillus acidophilus, Lactobacillus plantarum
Clump count be 106-107cfu/mL；The yeast number of saccharomyces cerevisiae is 106-107cfu/mL。
Further, the preparation method of fermentation broad bean as described above, the lactobacillus acidophilus, Lactobacillus plantarum and wine brewing
The volume ratio of saccharomycete three is 10:10:1, the inoculum concentration of three's mixture is 1%.
Further, the preparation method of fermentation broad bean as described above, in step (2) koji-making, it is by moisture
50% bean dregs, broad bean grain and Plain flour is using mass ratio as 1:4:1 ratio mixing after, then respectively with 3 in microorganism fungus kind
Kind carries out inoculation koji-making respectively.
Beneficial effect：
The present invention is compared with traditional bean paste, by broad bean separate inoculation aspergillus oryzae, aspergillus niger and bacillus subtilis
Bacteria suspension, carries out single bacterium kind koji-making, and its purpose makes protease content higher, so as to improve the utilization rate of broad bean, is allowed to what is formed
Polypeptide is more, and so as to which the amino acid that is formed is with regard to more, substrate is more when later stage fermentation, passes through the fat of later stage fermentation institute output
Constituents, alcohols, hydrocarbons are more so that the broad bean finally prepared contain uniqueness ferment local-flavor, mouthfeel more preferably, and
For small molecule it can also be made more preferably to absorb the material conversion for being usually not easy to absorb.
Koji-making, fermentation are carried out after broad bean is crushed, proteases for decomposing is allowed from the means of physics faster, so as to improve egg
White enzyme, diastatic action efficiency, increase fragrance component and taste compound production rate, shorten fermentation time.
During the fermentation, broad bean is bent enters pond simultaneously with shrimp mud, capsicum unstrained spirits, and shrimp mud adds during the fermentation, Ke Yizeng
Add the fragrance of broad bean shrimp；Shrimp is rich in the mineral compositions such as calcium, phosphorus, iron, improves the nutritional ingredient of broad bean.Capsicum unstrained spirits was fermenting
Cheng Zhongke is that broad bean adds capsicum fragrance component, enriches broad bean taste, while capsicum can also suppress the growth of miscellaneous bacteria, is ensured whole
The continuing fermentation of environment.
Broad bean after fermentation carries out granulating technique again by double helix exrusion granulator, is fabricated to broad bean size shape, just
In edible and shaping, economic benefit is improved.
Broad bean grain after granulation carries out vacuum frying after pre-freeze 6-8h under the conditions of -15- (- 20) DEG C, low at 80-90 DEG C
Fried 5-10min under the conditions of temperature, due to the reduction of moisture and the formation of moisture ice crystal, the mouthfeel of broad bean grain is more preferably crisp, mouth
Sense more has chewy texture.By low-temperature frying, the shortcomings that high temperature fryings such as the oxidation of grease and caused carcinogen are brought can be reduced,
The loss of nutritional ingredient is reduced simultaneously, retains broad bean fermentation fragrance and shrimp taste to greatest extent.
Embodiment
To make the object, technical solutions and advantages of the present invention clearer, below technical scheme in the present invention carry out it is clear
Chu, it is fully described by, it is clear that described embodiment is part of the embodiment of the present invention, rather than whole embodiments.It is based on
Embodiment in the present invention, those of ordinary skill in the art are obtained every other under the premise of creative work is not made
Embodiment, belong to the scope of protection of the invention.
Embodiment 1
One kind fermentation broad bean, is made up of the raw material of following mass percent：
(1) raw material selects：Select full grains, without insect pest, and protein content reaches 20% broad bean；It is fresh from color
Red, fresh two twigs of the chaste tree capsicum of free from insect pests；From krill similar in fresh, size.
(2) broad bean is handled：Broad bean plus 3.5 times of water are soaked into 8-10h, until bean cotyledon and skin are kept completely separate；Broad bean bean cotyledon is used
Tissue mashing machine is broken into 1-2mm particles.
(3) single bacterium kind bacteria suspension makes：
1. aspergillus oryzae and black-koji mould suspension make
The activation of aspergillus oryzae and aspergillus niger is carried out with glucose potato agar culture medium, 28 DEG C respectively cultivate 72h and
After 48h, spore is washed off with 25mL sterile distilled waters, culture is enlarged with bran mass inoculating spores bacteria suspension, 28
After cultivating 72h and 48h DEG C respectively, wash spore off with 25mL sterile distilled waters, be fabricated to bacteria suspension, counted with blood counting chamber
Number, when bacteria suspension spore count reaches 106-107During cfu/mL, it can be inoculated with.
2. bacillus subtilis bacteria suspension makes：
Bacillus subtilis is first inoculated into slant medium, and after 37 DEG C are cultivated 12h, the ring of picking one is inoculated into liquid training
Support in base, in shaking table after 37 DEG C of culture 12h of rotating speed (200r/min), take 1mL fluid nutrient mediums to exist to 20mL fluid nutrient mediums
37 DEG C are continued after cultivating 3h, total plate count measure are carried out, when clump count reaches 106-107It during cfu/mL, can be inoculated with, be inoculated with
Amount is 1mL/100g broad bean grains.
(4) single bacterium kind broad bean is bent makes：Broad bean grain is with Plain flour with 4:1 mass ratio mixing after, respectively be inoculated with aspergillus oryzae,
Aspergillus niger and bacillus subtilis single bacterium kind bacteria suspension, inoculum concentration are 1mL/100g broad bean grains.Aspergillus oryzae broad bean song is at 28 DEG C
Koji-making 72h, aspergillus niger broad bean song are fabricated to list in 28 DEG C of koji-making 48h, bacillus subtilis broad bean song after 37 DEG C of koji-making 72h
Strain broad bean is bent.
(5) compound broad bean is bent prepares：The aspergillus oryzae single bacterium kind broad bean made song, aspergillus niger single bacterium kind broad bean is bent and withered
Careless bacillus single bacterium kind broad bean song is according to 1:1:It is bent that compound broad bean is made by mixing into 1 mass ratio.
(6) capsicum unstrained spirits makes：Capsicum wash clean is removed into base of a fruit handle, chopping is in a length of 1cm；Capsicum is with salt quality ratio
4:1 layering carries out salt system, and one layer of capsicum, one layer of salt is made, time 24h.
(7) zymophyte suspension makes：
1. lactobacillus acidophilus and Lactobacillus plantarum bacteria suspension make：
The activation of lactobacillus acidophilus and Lactobacillus plantarum is carried out with MRS culture mediums, 72h is cultivated at 37 DEG C；With MRS culture mediums
Further expand culture 72h, the measure of total plate count is carried out, when clump count reaches 106-107During cfu/mL, it can be inoculated with.
2. saccharomyces cerevisiae bacteria suspension makes
Saccharomyces cerevisiae is activated with wort agar culture medium, 37 DEG C of culture 72h；Carried out with wort agar culture medium
Inclined-plane culture is further cultivated, and after 37 DEG C of culture 72h, is fabricated to bacteria suspension, is counted using blood cell plate, when yeast number reaches
To 106-107During cfu/mL, it can be inoculated with.
(8) cylinder, fermentation under：It is 4 according to compound broad bean song, capsicum unstrained spirits, 14% brine quality ratio:8:7 are added and mix
It is even, the bacteria suspension of inoculating lactobacillus acidophilus, Lactobacillus plantarum and S. cervisiae three's mixture, inoculum concentration 1%, wherein,
The volume ratio of lactobacillus acidophilus bacteria suspension, Lactobacillus plantarum bacteria suspension and S. cervisiae bacteria suspension is 10:10:1, in 30 DEG C of hairs
Ferment 15d.
(9) sauce is turned over：Fermentation sauce is sufficiently stirred every 3d, allows microbial profile evenly.
(10) it is prepared by the broad bean paste that ferments：After the 15d that ferments, it is standby to reach 14% or so by micro-wave vacuum to moisture
With drying time 30min.
(11) broad bean paste that ferments reconciles：Konjaku powder is added in the broad bean paste that ferments, is 20 according to mass ratio:1 addition, evil spirit
Taro fine powder plays thickener and adhesion agent effect.
(12) pelletizing forming：Broad bean paste will be fermented by double helix exrusion granulator, pressing materials external adding water is divided into 20%,
The area's temperature of extruder II is 150 DEG C, screw speed 230-250r/min, is finally cut into broad bean size shape.
(13) pre-freeze：By broad bean grain while -15- (- 20) DEG C of pre-freeze 6-8h, reduction broad bean grain moisture so that broad bean
Moisture in grain forms ice crystal.
(14) vacuum frying de-oiling：Broad bean grain carries out lower temperature vacuum frying, 80-90 DEG C of oil temperature after pre-freeze, and vacuum is
0.08-0.095MPa, deep-fat frying time 10-15min, then 300r/min carries out centrifugation de-oiling processing 3- under vacuum
5min。
(15) powder preparation is wrapped up in：The be cut into small pieces fritter of 2mm or so square of dry dried small shrimp (is prepared dried small shrimp by dried small shrimp grain 5-10%
Grain), Self- raising flour 40-50%, salt 1-2%, monosodium glutamate 0.5-0.8%, chilli powder 2-3%, five-spice powder 3-3.5%, shrimp med 1-
2%th, white granulated sugar 3-5%, surplus：Water and into starch adhesive, fried broad bean is put into and wraps up in powder agitating device and is sufficiently stirred.
(16) toast：The fried broad bean grain of starch adhesive will be wrapped in 180-190 DEG C of oven for baking 5min, until surface is in gold
Yellow.
(17) pack：Deng after cooling, can directly be packed.
Embodiment 2
The present embodiment and the difference of embodiment 1 are：With the addition of shrimp mud during the fermentation, broad bean is bent, capsicum unstrained spirits and
14% salt solution is according to 4:8:1:7 ratios directly carry out broad bean fermentation.
Specifically preparation method is：
(1) raw material selects：Select full grains, without insect pest, and protein content reaches 20% broad bean；It is fresh from color
Red, fresh two twigs of the chaste tree capsicum of free from insect pests；From krill similar in fresh, size.
(2) broad bean is handled：Broad bean plus 3.5 times of water are soaked into 8-10h, until bean cotyledon and skin are kept completely separate；Broad bean bean cotyledon is used
Tissue mashing machine is broken into 1-2mm particles.
(3) single bacterium kind bacteria suspension makes：
1. aspergillus oryzae and black-koji mould suspension make：
The activation of aspergillus oryzae and aspergillus niger is carried out with glucose potato agar culture medium, 28 DEG C respectively cultivate 72h and
After 48h, spore is washed off with 25mL sterile distilled waters, culture is enlarged with bran mass inoculating spores bacteria suspension, 28
After cultivating 72h and 48h DEG C respectively, wash spore off with 25mL sterile distilled waters, be fabricated to bacteria suspension, counted with blood counting chamber
Number, when bacteria suspension spore count reaches 106-107During cfu/mL, it can be inoculated with.
2. bacillus subtilis bacteria suspension makes：
Bacillus subtilis is first inoculated into slant medium, and after 37 DEG C are cultivated 12h, the ring of picking one is inoculated into liquid training
Support in base, in shaking table after 37 DEG C of culture 12h of rotating speed (200r/min), take 1mL fluid nutrient mediums to exist to 20mL fluid nutrient mediums
37 DEG C are continued after cultivating 3h, total plate count measure are carried out, when clump count reaches 106-107It during cfu/mL, can be inoculated with, be inoculated with
Amount is 1mL/100g broad bean grains.
(4) single bacterium kind broad bean is bent makes：Broad bean grain is with Plain flour with 4:1 mass ratio mixing after, respectively be inoculated with aspergillus oryzae,
Aspergillus niger and bacillus subtilis single bacterium kind bacteria suspension, inoculum concentration are 1mL/100g broad bean grains.Aspergillus oryzae broad bean song is at 28 DEG C
Koji-making 72h, aspergillus niger broad bean song are fabricated to list in 28 DEG C of koji-making 48h, bacillus subtilis broad bean song after 37 DEG C of koji-making 72h
Strain broad bean is bent.
(5) compound broad bean is bent prepares：The aspergillus oryzae single bacterium kind broad bean made song, aspergillus niger single bacterium kind broad bean is bent and withered
Careless bacillus single bacterium kind broad bean song is according to 1:1:It is bent that compound broad bean is made by mixing into 1 mass ratio.
(6) capsicum unstrained spirits makes：Capsicum wash clean is removed into base of a fruit handle, chopping is in a length of 1cm；Capsicum is with salt quality ratio
4:1 layering carries out salt system, and one layer of capsicum, one layer of salt is made, time 24h.
(7) shrimp is handled：Krill after cleaning is pounded shrimp mud with tissue mashing machine.
(8) zymophyte suspension makes：
1. lactobacillus acidophilus and Lactobacillus plantarum bacteria suspension make：
The activation of lactobacillus acidophilus and Lactobacillus plantarum is carried out with MRS culture mediums, 72h is cultivated at 37 DEG C；With MRS culture mediums
Further expand culture 72h, the measure of total plate count is carried out, when clump count reaches 106-107During cfu/mL, it can be inoculated with.
2. saccharomyces cerevisiae bacteria suspension makes
Saccharomyces cerevisiae is activated with wort agar culture medium, 37 DEG C of culture 72h；Carried out with wort agar culture medium
Inclined-plane culture is further cultivated, and after 37 DEG C of culture 72h, is fabricated to bacteria suspension, is counted using blood cell plate, when yeast number reaches
To 106-107During cfu/mL, it can be inoculated with.
(9) cylinder, fermentation under：It is 4 according to compound broad bean song, capsicum unstrained spirits, shrimp mud, 14% brine quality ratio:8:1:7 are added
Adduction mixes, the bacteria suspension of inoculating lactobacillus acidophilus, Lactobacillus plantarum and S. cervisiae three's mixture, inoculum concentration 1%,
Wherein, the volume ratio of lactobacillus acidophilus bacteria suspension, Lactobacillus plantarum bacteria suspension and S. cervisiae bacteria suspension is 10:10:1,
30 DEG C of fermentation 15d.
(10) sauce is turned over：Fermentation sauce is sufficiently stirred every 3d, allows microbial profile evenly.
(11) it is prepared by the broad bean paste that ferments：After the 15d that ferments, it is standby to reach 14% or so by micro-wave vacuum to moisture
With drying time 30min.
(12) broad bean paste that ferments reconciles：Konjaku powder is added in the broad bean paste that ferments, is 20 according to mass ratio:1 addition, evil spirit
Taro fine powder plays thickener and adhesion agent effect.
(13) pelletizing forming：Fermentation broad bean paste after mediation is passed through into double helix exrusion granulator, pressing materials external adding water
It is divided into 20%, the area's temperature of extruder II is 150 DEG C, screw speed 250-230r/min, is finally cut into broad bean size shape.
(14) pre-freeze：By broad bean grain while -15-20 DEG C of pre-freeze 6-8h, reduction broad bean grain moisture so that in broad bean grain
Moisture form ice crystal.
(15) vacuum frying de-oiling：Broad bean grain carries out lower temperature vacuum frying, 80-90 DEG C of oil temperature after pre-freeze, and vacuum is
0.08-0.095MPa, deep-fat frying time 10-15min, then 300r/min carries out centrifugation de-oiling processing 3- under vacuum
5min。
(16) powder preparation is wrapped up in：The be cut into small pieces fritter of 2mm or so square of dry dried small shrimp (is prepared dried small shrimp by dried small shrimp grain 5-10%
Grain), Self- raising flour 40-50%, salt 1-2%, monosodium glutamate 0.5-0.8%, chilli powder 2-3%, five-spice powder 3-3.5%, shrimp med 1-
2%th, white granulated sugar 3-5%, surplus：Water and into starch adhesive, fried broad bean is put into and wraps up in powder agitating device and is sufficiently stirred.
(17) toast：The fried broad bean grain of starch adhesive will be wrapped in 180-190 DEG C of oven for baking 5min, until surface is in gold
Yellow.
(18) pack：Deng after cooling, can directly be packed.
(19) measure of row index is entered to product
Fermented shrimp taste broad bean its subjective appreciation that the present embodiment is prepared, physical and chemical index, microbiological indicator are shown in Table respectively
1st, table 2, table 3.
The subjective appreciation of table 1：
The physical and chemical index of table 2：
| Project | Fermented shrimp taste broad bean |
| Acid value (with buttermeter) (KOH)/(mg/g) | 1.9 |
| Peroxide value (with buttermeter)/(g/100g) | 0.12 |
| Total reducing sugar/(g/100g) | 14.2 |
| Amino-acid nitrogen/(g/100g) (butt) | 1.52 |
| Protein/(g/100g) | 10.4 |
| Calcium (Ca)/(mg/kg) | 21 |
The microbiological indicator of table 3：
| Project | Fermented shrimp taste broad bean |
| Total plate count //g | 24 |
| Coliform/MPN/g | Without detection |
| Mould/MPN/g | Without detection |
| Salmonella | Without detection |
The broad bean that the present embodiment addition shrimp mud is finally prepared is higher than embodiment 1 in terms of amino-acid nitrogen, calcium content, and
Due to higher than embodiment 1 in terms of amino-acid nitrogen, calcium content so that taste, taste is better.It is shown in Table 4.
Table 4 adds the influence that shrimp mud is fermented to fermented shrimp taste broad bean quality
| Sequence number | Calcium content/(mg/100g) | Amino-acid nitrogen/(g/100g) | Sensory evaluation/point |
| Embodiment 2 | 80 | 0.67 | 94 |
| Embodiment 1 | 9 | 0.41 | 73 |
In addition, the present embodiment is by aspergillus oryzae single bacterium kind broad bean is bent, aspergillus niger single bacterium kind broad bean is bent and bacillus subtilis is single
Strain broad bean song is according to 1:1:After 1 mass ratio is mixed, its prolease activity is higher, and amylase activity is also more preferable, is specifically shown in
Table 5.
The influence of the aspergillus oryzae of table 5, aspergillus niger and bacillus subtilis broad bean song mixed proportion to broad bean paste quality of fermenting
| Numbering | Ratio | Prolease activity/(U/mL) (butt) | Amylase activity/(U/mL) (butt) |
| Bacterium -1 | 1:1:1 | 750 | 78 |
| Bacterium -2 | 1:2:1 | 704.835 | 72 |
| Bacterium -3 | 1:1:2 | 728.32 | 64 |
| Bacterium -4 | 1:2:2 | 692.266 | 68 |
From table 5, by aspergillus oryzae single bacterium kind broad bean song, aspergillus niger single bacterium kind broad bean song and bacillus subtilis single bacterium kind
Broad bean song is according to 1:1:After 1 mass ratio is mixed, the fermentation broad bean paste quality being prepared is best.
In addition, the present embodiment is by lactobacillus acidophilus bacteria suspension, Lactobacillus plantarum bacteria suspension and S. cervisiae bacteria suspension
Volume ratio is 10:10:1, compared to other ratios, table 6 is referred to, it is higher than other ratios in terms of amino-acid nitrogen, total ester, from
And make the broad bean mouthfeel finally prepared more preferably.
The influence of the lactobacillus acidophilus of table 6, Lactobacillus plantarum and saccharomyces cerevisiae inoculative proportion to broad bean paste quality of fermenting
| Numbering | Ratio | Amino-acid nitrogen/(g/100g) | Total ester/(g/L) |
| Bacterium -1 | 10:10:1 | 0.67 | 0.84 |
| Bacterium -2 | 1:10:1 | 0.51 | 0.71 |
| Bacterium -3 | 10:1:1 | 0.43 | 0.64 |
| Bacterium -4 | 1:1:1 | 0.21 | 0.42 |
Embodiment 3
The present embodiment and the difference of embodiment 2 are：Aspergillus oryzae, aspergillus niger and bacillus subtilis are substituted for meter Qu
Mould, Mucor and Rhizopus oryzae.
Embodiment 4
The present embodiment and the difference of embodiment 2 are：Aspergillus oryzae, aspergillus niger and bacillus subtilis are substituted for meter Qu
Mould, Mucor and monascus.
Embodiment 2, from the main distinction of embodiment 3 and 4 it is that added koji-making microorganism fungus kind is different, it mainly influences broad bean
Prolease activity and amylase activity in song, 7 are shown in Table, determine broad bean song prolease activity and amylase activity, judge that broad bean is bent
Quality.
Influence of the different koji-making microorganisms of table 7 to broad bean quality of fermenting
According to table 7 as can be seen that when carrying out koji-making using aspergillus oryzae, aspergillus niger and bacillus subtilis, its protease
Vigor is highest, and amylase activity is more lower slightly than embodiment 2, therefore, considers, using aspergillus oryzae, aspergillus niger and withered grass bud
Spore bacillus, which carries out koji-making, can improve the content of protease to greatest extent, so that amount of substrate is more when later stage fermentation,
Also the materials such as the lipid of later stage fermentation institute output, alcohols, hydro carbons are just further increased, so that the fermentation being finally prepared
Shrimp taste broad bean mouthfeel is more preferable, while is also that small molecule more preferably absorbs by the material conversion of usually very difficult absorption, so as to improve
The edibility of broad bean.
Embodiment 5
The present embodiment and the difference of embodiment 2 are：Broad bean after immersion need not be smashed to pieces, directly be mixed with Plain flour
Inoculation koji-making after even.
This implementation is due to the step of broad bean is not smashed to pieces, therefore, in the preparation between on slightly grown some, embodiment 2
15d is needed, and current embodiment require that 30-35d.
Embodiment 6
The present embodiment and the difference of embodiment 2 are：Krill is substituted for shrimp med or dried small shrimp.Dried small shrimp processing：After cleaning
Dry dried small shrimp add 3 times of water immersion 3h, shred into 2-3mm or so square.
After krill is substituted for shrimp med or dried small shrimp by the present embodiment, calcium element content can be increased on the basis of equal, still
Obtained shrimp taste composition unobvious, and broad bean fermentation fragrance component do not merge.
Embodiment 7：
The present embodiment and the difference of embodiment 2 are：Shrimp mud adds during the fermentation is substituted for shrimp mud in yeast making process
In be added.
(1) raw material selects：Select full grains, without insect pest, and protein content reaches 20% broad bean；It is fresh from color
Red, fresh two twigs of the chaste tree capsicum of free from insect pests；From degreasing shrimp med.
(2) broad bean is handled：By broad bean plus 3.5 times of water immersion 8-10h, until broad bean bean cotyledon and micromicro are to be kept completely separate；Silkworm
Beans bean cotyledon is broken into 1-2mm particles with tissue mashing machine.
(3) shrimp is handled：Krill is cleaned up, sandy soil is removed, shrimp mud is pounded with tissue mashing machine.
(4) single bacterium kind bacteria suspension makes：The activation of aspergillus oryzae and aspergillus niger is carried out with glucose potato agar culture medium,
72h and 48h is cultivated respectively at 28 DEG C, is washed off spore with 25mL sterile distilled waters, with bran mass inoculating spores bacteria suspension
Culture is enlarged, after 28 DEG C are cultivated 72h and 48h respectively, spore is washed off with 25mL sterile distilled waters, is fabricated to bacteria suspension,
Counted with blood counting chamber, when bacteria suspension spore count reaches 106-107During cfu/mL, it can be inoculated with.Bacillus subtilis
First it is inoculated into slant medium, after 37 DEG C are cultivated 12h, the ring of picking one is inoculated into fluid nutrient medium, the rotating speed in shaking table
After (200r/min) 37 DEG C of culture 12h, 1mL fluid nutrient mediums are taken after 37 DEG C are continued to cultivate 3h, to enter to 20mL fluid nutrient mediums
Row total plate count determines, when clump count reaches 106-107During cfucfu/mL, it can be inoculated with.
(5) single bacterium kind broad bean is bent makes：Broad bean, shrimp mud and Plain flour are with 6:3:After the mixing of 4 mass ratioes, separate inoculation rice
Aspergillus, aspergillus niger and bacillus subtilis bacteria suspension, inoculum concentration are 1mL/100g broad beans.Aspergillus oryzae broad bean is at 28 DEG C after inoculation
Koji-making 72h, aspergillus niger broad bean in 28 DEG C of koji-making 48h, bacillus subtilis in 37 DEG C of koji-making 72h, single bacterium kind broad bean it is bent.
(6) compound broad bean is bent prepares：By the aspergillus oryzae made, aspergillus niger and bacillus subtilis single bacterium kind broad bean song by
According to 1:1:It is bent that compound broad bean is made by mixing into 1 mass ratio.
(7) capsicum unstrained spirits makes：Capsicum wash clean is removed into base of a fruit handle, chopping is in a length of 1cm；Capsicum is with salt quality ratio
4:1 layering carries out salt system, and one layer of capsicum, one layer of salt is made, time 24h.
(8) zymophyte suspension makes：The activation of lactobacillus acidophilus and Lactobacillus plantarum is carried out with MRS culture mediums, at 37 DEG C
Under the conditions of cultivate 72h；Further expand culture 72h with MRS culture mediums, the measure of total plate count is carried out, when clump count reaches
106-107During cfu/mL, it can be inoculated with.Saccharomyces cerevisiae is activated with wort agar culture medium, is cultivated under the conditions of 37 DEG C
72h；Inclined-plane culture is carried out with wort agar culture medium further to cultivate, and after cultivating 72h under the conditions of 37 DEG C, is fabricated to bacterium and is hanged
Liquid, counted using blood cell plate, when yeast number reaches 106-107During cfu/mL, it can be inoculated with.
(9) cylinder, fermentation under：According to compound broad bean Qu Qu, capsicum unstrained spirits, 14% brine quality than 4:8:7 add and mix, and connect
The plastc ring of kind lactobacillus acidophilus, Lactobacillus plantarum and S. cervisiae three, inoculum concentration 1%, wherein, acidophilus breast bar
The volume ratio of bacterium bacteria suspension, Lactobacillus plantarum bacteria suspension and S. cervisiae bacteria suspension is 10:10:1, fermented under the conditions of 30 DEG C
15d。
(10) sauce is turned over：Fermentation sauce is sufficiently stirred every 3d, allows microbial profile evenly.
(11) it is prepared by the broad bean paste that ferments：After the 15d that ferments, it is standby to reach 14% or so by micro-wave vacuum to moisture
With drying time 30min.
(12) broad bean paste that ferments reconciles：Konjaku powder is added in the broad bean paste that ferments, is 20 according to mass ratio:1 addition, evil spirit
Taro fine powder plays thickener and adhesion agent effect.
(13) pelletizing forming：Broad bean paste will be fermented by double helix exrusion granulator, pressing materials external adding water is divided into 20%,
The area's temperature of extruder II is 150 DEG C, screw speed 230-250r/min, is finally cut into broad bean size shape.
(14) pre-freeze：By broad bean grain while -15- (- 20) DEG C of pre-freeze 6-8h, reduction broad bean grain moisture so that broad bean
Moisture in grain forms ice crystal.
(15) vacuum frying de-oiling：Broad bean grain carries out lower temperature vacuum frying, 80-90 DEG C of oil temperature after pre-freeze, and vacuum is
0.08-0.095MPa, deep-fat frying time 10-15min, then 300r/min carries out centrifugation de-oiling processing 3- under vacuum
5min。
(16) powder preparation is wrapped up in：The be cut into small pieces fritter of 2mm or so square of dry dried small shrimp (is prepared dried small shrimp by dried small shrimp grain 5-10%
Grain), Self- raising flour 40-50%, salt 1-2%, monosodium glutamate 0.5-0.8%, chilli powder 2-3%, five-spice powder 3-3.5%, shrimp med 1-
2%th, white granulated sugar 3-5%, surplus：Water and into starch adhesive, it is put into and wraps up in powder agitating device and be sufficiently stirred.
(17) toast：The fried broad bean grain of starch adhesive will be wrapped in 180-190 DEG C of oven for baking 5min, until surface is in gold
Yellow.
(18) pack：Deng after cooling, can directly be packed.
Embodiment 8
The present embodiment and the difference of embodiment 7 are：By broad bean, shrimp mud and Plain flour with 6 in step (5):3:4 matter
Amount is substituted for broad bean, shrimp med (or dried small shrimp) with Plain flour with 6 than mixing:3:4 mass ratioes mix.
Embodiment 8 distinguishes the raising for being final products calcium content with embodiment 7 (because dried small shrimp or the fresher shrimp of shrimp med contain
Calcium is high), the reduction of amino acid nitrogen content.
The shrimp mud of table 8, influence of the shrimp med (dried small shrimp) to fermented shrimp taste broad bean quality
Embodiment 9
The present embodiment and the difference of embodiment 2 are：Baking in step (17) is substituted for secondary vacuum frying, in 80-
At a temperature of 90 DEG C, vacuum is that deep-fat frying time is 6-8min under 0.08-0.1MPa, and then 300r/min is carried out under vacuum
Centrifugation de-oiling handles 5-8min.
The present embodiment secondary vacuum frying is to consolidate broad bean frying fragrance, while make it that broad bean mouldability is more preferable.
Embodiment 10
The present embodiment and the difference of embodiment 2 are：Double helix exrusion granulation is substituted for single-screw extruding granulation.
Embodiment 11
(1) raw material selects：Select full grains, without insect pest, and protein content reaches 20% broad bean；It is fresh from color
Red, fresh two twigs of the chaste tree capsicum of free from insect pests；From krill similar in fresh, size.
(2) broad bean is handled：Broad bean plus 3.5 times of water are soaked into 8-10h, until bean cotyledon and skin are kept completely separate；Broad bean bean cotyledon is used
Tissue mashing machine is broken into 1-2mm particles.
(3) single bacterium kind bacteria suspension makes：
1. aspergillus oryzae and black-koji mould suspension make
The activation of aspergillus oryzae and aspergillus niger is carried out with glucose potato agar culture medium, 28 DEG C respectively cultivate 72h and
After 48h, spore is washed off with 25mL sterile distilled waters, culture is enlarged with bran mass inoculating spores bacteria suspension, 28
After cultivating 72h and 48h DEG C respectively, wash spore off with 25mL sterile distilled waters, be fabricated to bacteria suspension, counted with blood counting chamber
Number, when bacteria suspension spore count reaches 106-107During cfu/mL, it can be inoculated with.
2. bacillus subtilis bacteria suspension makes：
Bacillus subtilis is first inoculated into slant medium, and after 37 DEG C are cultivated 12h, the ring of picking one is inoculated into liquid training
Support in base, in shaking table after 37 DEG C of culture 12h of rotating speed (200r/min), take 1mL fluid nutrient mediums to exist to 20mL fluid nutrient mediums
37 DEG C are continued after cultivating 3h, total plate count measure are carried out, when clump count reaches 106-107It during cfu/mL, can be inoculated with, be inoculated with
Amount is 1mL/100g broad bean grains.
(4) single bacterium kind broad bean is bent makes：Broad bean grain is with Plain flour with 4:1 mass ratio mixing after, respectively be inoculated with aspergillus oryzae,
Aspergillus niger and bacillus subtilis single bacterium kind bacteria suspension, inoculum concentration are 1mL/100g broad bean grains.Aspergillus oryzae broad bean song is at 28 DEG C
Koji-making 72h, aspergillus niger broad bean song are fabricated to list in 28 DEG C of koji-making 48h, bacillus subtilis broad bean song after 37 DEG C of koji-making 72h
Strain broad bean is bent.
(5) compound broad bean is bent prepares：The aspergillus oryzae single bacterium kind broad bean made song, aspergillus niger single bacterium kind broad bean is bent and withered
Careless bacillus single bacterium kind broad bean song is according to 1:1:It is bent that compound broad bean is made by mixing into 1 mass ratio.
(6) capsicum unstrained spirits makes：Capsicum wash clean is removed into base of a fruit handle, chopping is in a length of 1cm；Capsicum is with salt quality ratio
4:1 layering carries out salt system, and one layer of capsicum, one layer of salt is made, time 24h.
(7) shrimp is handled：Krill after cleaning is pounded shrimp mud with tissue mashing machine.
(8) zymophyte suspension makes：
1. lactobacillus acidophilus and Lactobacillus plantarum bacteria suspension make：
The activation of lactobacillus acidophilus and Lactobacillus plantarum is carried out with MRS culture mediums, 72h is cultivated at 37 DEG C；With MRS culture mediums
Further expand culture 72h, the measure of total plate count is carried out, when clump count reaches 106-107During cfu/mL, it can be inoculated with.
2. saccharomyces cerevisiae bacteria suspension makes
Saccharomyces cerevisiae is activated with wort agar culture medium, 37 DEG C of culture 72h；Carried out with wort agar culture medium
Inclined-plane culture is further cultivated, and after 37 DEG C of culture 72h, is fabricated to bacteria suspension, is counted using blood cell plate, when yeast number reaches
To 106-107During cfu/mL, it can be inoculated with.
(9) cylinder, fermentation under：It is 4 according to compound broad bean song, capsicum unstrained spirits, shrimp mud, 14% brine quality ratio:8:1:7 are added
Adduction mixes, the bacteria suspension of inoculating lactobacillus acidophilus, Lactobacillus plantarum and S. cervisiae three's mixture, inoculum concentration 1%,
Wherein, the volume ratio of lactobacillus acidophilus bacteria suspension, Lactobacillus plantarum bacteria suspension and S. cervisiae bacteria suspension is 10:10:1,
30 DEG C of fermentation 15d.
(10) sauce is turned over：Fermentation sauce is sufficiently stirred every 3d, allows microbial profile evenly.
(11) it is prepared by the broad bean paste that ferments：After the 15d that ferments, it is standby to reach 14% or so by micro-wave vacuum to moisture
With drying time 30min.
(12) broad bean paste that ferments reconciles：Konjaku powder is added in the broad bean paste that ferments, is 20 according to mass ratio:1 addition, evil spirit
Taro fine powder plays thickener and adhesion agent effect.
(13) prepared by slurries：The be cut into small pieces fritter of 2mm or so square of dry dried small shrimp (is prepared dried small shrimp by dried small shrimp grain 5-10%
Grain), Self- raising flour 40-50%, salt 1-2%, monosodium glutamate 0.5-0.8%, chilli powder 2-3%, five-spice powder 3-3.5%, shrimp med 1-
2%th, white granulated sugar 3-5%, egg 5-10%, surplus：Water and into slurries.
(14) mashing off is mixed：According to mass ratio it is 2 by fermentation broad bean paste and slurries:3 are mixed, and boil 5-10min, are used
Agitator is sufficiently stirred.
(15) film-making is dried：Mixed fermentation broad bean paste is put into roller drying instrument with slurries, temperature setting is
120-150 DEG C, drum speed 5-7r/min, gained broad bean piece thickness is 2-4mm.
(16) vacuum frying de-oiling：80-90 DEG C of oil temperature, vacuum are that 0.08-0.1MPa deep-fat frying times are 5-10min, so
300r/min carries out centrifugation de-oiling processing 3-5min under vacuum afterwards.
(17) season：The broad bean piece of gained is passed through into flavoring machine, slurries are uniformly sprayed at by Fine spray shower nozzle by broad bean piece
Surface.
(18) toast：The fried broad bean pieces of slurries will be sprayed with 180-190 DEG C of oven for baking 3-5min, until surface
In golden yellow, there is prominent baking smell.
(19) pack：Deng after cooling, packaging can be directly inflated.
Embodiment 12
The present embodiment and the difference of embodiment 2 are：By moisture be 50% bean dregs, broad bean grain and Plain flour with
1:4:Aspergillus oryzae, aspergillus niger and bacillus subtilis are inoculated with respectively after the mixing of 1 ratio carries out single bacterium kind koji-making.
Because bean dregs water content is 50%, can be provided for koji-making needed for moisture, next bean dregs contain a small amount of protein with
Carbohydrate, can provide microorganism growth needed for carbon nitrogen source, be beneficial to microbial growth.
Influence of the bean dregs of table 9 addition to broad bean paste quality of fermenting
| Numbering | Prolease activity/(U/mL) (butt) | Amylase activity/(U/mL) (butt) |
| Embodiment 13 | 768 | 84 |
| Embodiment 2 | 750 | 78 |
Finally it should be noted that：The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although
The present invention is described in detail with reference to the foregoing embodiments, it will be understood by those within the art that：It still may be used
To be modified to the technical scheme described in foregoing embodiments, or equivalent substitution is carried out to which part technical characteristic；
And these modification or replace, do not make appropriate technical solution essence depart from various embodiments of the present invention technical scheme spirit and
Scope.
Claims (10)
1. a kind of preparation method for the broad bean that ferments, it is characterised in that comprise the following steps：
(1) soak；
(2) koji-making:According to mass ratio it is 4 by the broad bean soaked and Plain flour:1 mixing after, respectively with microorganism fungus kind
3 kinds carry out inoculation koji-making, it is bent that three kinds of strain broad beans are prepared respectively；
(3) compound broad bean is bent prepares：By the bent mixing of the strain broad bean made respectively；
(4) ferment：Compound broad bean song, capsicum unstrained spirits, 14% salt solution are mixed, inoculating lactobacillus acidophilus, Lactobacillus plantarum and wine brewing
The bacteria suspension of saccharomycete three's mixture is fermented；
(5) moisture is dried：The moisture of tunning is dried, the moisture of fermentation broad bean paste is reached 10-18%；
(6) broad bean paste that ferments reconciles：Konjaku powder is added in the broad bean paste that ferments, is 20 according to mass ratio:1 addition；
(7) fermentation broad bean paste is seasoned, is expanded, packaging.
2. the preparation method of fermentation broad bean according to claim 1, it is characterised in that in starter-making stage or fermentation stage
Add shrimp mud and carry out koji-making or fermentation.
3. the preparation method of fermentation broad bean according to claim 2, it is characterised in that described to be adjusted fermentation broad bean paste
Taste, it is expanded, include：
(a) pelletizing forming：Fermentation broad bean paste after mediation is divided into by double helix exrusion granulator, pressing materials external adding water
20%, the area's temperature of extruder II is 150 DEG C, screw speed 230-250r/min, is finally cut into broad bean size shape；
(b) pre-freeze：Broad bean grain is subjected to pre-freeze at -15- (- 20) DEG C；
(c) vacuum frying de-oiling：Broad bean grain carries out lower temperature vacuum frying, 80-90 DEG C of oil temperature, vacuum 0.08- after pre-freeze
0.095MPa, deep-fat frying time 10-15min, then 300r/min carries out centrifugation de-oiling processing 3-5min under vacuum；
(d) powder preparation is wrapped up in：Dried small shrimp grain 5-10%, Self- raising flour 40-50%, salt 1-2%, monosodium glutamate 0.5-0.8%, chilli powder 2-
3%th, five-spice powder 3-3.5%, shrimp med 1-2%, white granulated sugar 3-5%, surplus：Water and into starch adhesive, fried broad bean is put into and wraps up in powder and stirs
Device is mixed to be sufficiently stirred；
(e) toast：The fried broad bean grain of starch adhesive will be wrapped in 180-190 DEG C of oven for baking 5min, until surface is in golden yellow；
(f) pack：Deng after cooling, directly packed.
4. the preparation method of fermentation broad bean according to claim 1, it is characterised in that described to be adjusted fermentation broad bean paste
Taste, it is expanded, include：
(a) prepared by slurries：Dried small shrimp grain 5-10%, Self- raising flour 40-50%, salt 1-2%, monosodium glutamate 0.5-0.8%, chilli powder 2-
3%th, five-spice powder 3-3.5%, shrimp med 1-2%, white granulated sugar 3-5%, egg 5-10%, surplus：Water and into slurries；
(b) mashing off is mixed：According to mass ratio it is 2 by the fermentation broad bean paste after mediation and slurries:3 are mixed, and boil 5-
10min, it is sufficiently stirred with agitator；
(c) film-making is dried：Mixed fermentation broad bean paste is put into roller drying instrument with slurries, temperature setting 120-
150 DEG C, drum speed 5-7r/min, gained broad bean piece thickness is 2-4mm；
(d) vacuum frying de-oiling：80-90 DEG C of oil temperature, vacuum is that 0.08-0.1MPa deep-fat frying times are 5-10min, then true
300r/min carries out centrifugation de-oiling processing 3-5min under empty condition；
(e) season：The broad bean piece of gained is passed through into flavoring machine, slurries are uniformly sprayed to broad bean piece surface by Fine spray shower nozzle；
(f) toast：The fried broad bean pieces of slurries will be sprayed with 180-190 DEG C of oven for baking 3-5min, until surface is in gold
Yellow；
(g) pack：Deng after cooling, packaging is directly inflated.
5. the preparation method of fermentation broad bean according to claim 1, it is characterised in that the microorganism fungus kind includes：Rice
Aspergillus, aspergillus niger, bacillus subtilis, Mucor, Rhizopus oryzae, monascus.
6. the preparation method of fermentation broad bean according to claim 5, it is characterised in that in step (2) koji-making, from meter Qu
Mould, aspergillus niger, bacillus subtilis carry out the bent preparation of broad bean as inoculation strain, and the clump count of three is 106-107cfu/
ML, inoculum concentration are 1mL/100g broad bean grains.
7. the preparation method of fermentation broad bean according to claim 6, it is characterised in that the compound broad bean of step (3) is bent to be prepared
During, aspergillus oryzae single bacterium kind broad bean is bent, aspergillus niger single bacterium kind broad bean is bent and bacillus subtilis single bacterium kind broad bean song according to
Mass ratio is 1:1:1 is mixed.
8. the preparation method of fermentation broad bean according to claim 1, it is characterised in that in step (4), lactobacillus acidophilus,
The clump count of Lactobacillus plantarum is 106-107cfu/mL；The yeast number of saccharomyces cerevisiae is 106-107cfu/mL；
The volume ratio of the lactobacillus acidophilus, Lactobacillus plantarum and S. cervisiae three is 10:10:1, three's mixture connects
Kind amount is 1%.
9. according to the preparation method of any described fermentation broad beans of claim 1-8, it is characterised in that step (2) koji-making
In, the bean dregs for being 50% by moisture, broad bean grain and Plain flour are using mass ratio as 1:4:1 ratio mixing after, then respectively with
3 kinds in microorganism fungus kind carry out inoculation koji-making respectively.
10. the fermentation broad bean that method is prepared according to claim 9.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108410792A (en) * | 2018-03-01 | 2018-08-17 | 江苏国信协联能源有限公司 | The preparation method of introduces a collection spore microbial inoculum in a kind of aspergillus niger yeast making process |
| CN112219986A (en) * | 2020-10-15 | 2021-01-15 | 湖南继丰食品有限公司 | Method for making crisp and fragrant green-core broad beans |
| 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 |
| CN113662140A (en) * | 2021-08-31 | 2021-11-19 | 四川恒星食品有限公司 | Broad bean starter propagation fermentation process |
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| CN105851887A (en) * | 2016-04-13 | 2016-08-17 | 洽洽食品股份有限公司 | Puffed broad bean and processing method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108410792A (en) * | 2018-03-01 | 2018-08-17 | 江苏国信协联能源有限公司 | The preparation method of introduces a collection spore microbial inoculum in a kind of aspergillus niger yeast making process |
| CN108410792B (en) * | 2018-03-01 | 2021-02-26 | 江苏国信协联能源有限公司 | Preparation method of seed spore microbial inoculum in aspergillus niger starter propagation process |
| CN112219986A (en) * | 2020-10-15 | 2021-01-15 | 湖南继丰食品有限公司 | Method for making crisp and fragrant green-core broad beans |
| 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 |
| CN113662140A (en) * | 2021-08-31 | 2021-11-19 | 四川恒星食品有限公司 | Broad bean starter propagation fermentation process |
| CN113662140B (en) * | 2021-08-31 | 2024-04-30 | 四川恒星食品有限公司 | Fermented broad bean starter propagation fermentation process |
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