CN107927719A - A kind of bean cotyledon mayonnaise and preparation method thereof - Google Patents
A kind of bean cotyledon mayonnaise and preparation method thereof Download PDFInfo
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- CN107927719A CN107927719A CN201711221098.3A CN201711221098A CN107927719A CN 107927719 A CN107927719 A CN 107927719A CN 201711221098 A CN201711221098 A CN 201711221098A CN 107927719 A CN107927719 A CN 107927719A
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- mayonnaise
- bean
- bean cotyledon
- cotyledon
- mould
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Links
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 104
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 104
- 235000010746 mayonnaise Nutrition 0.000 title claims abstract description 75
- 239000008268 mayonnaise Substances 0.000 title claims abstract description 75
- 238000002360 preparation method Methods 0.000 title claims description 18
- 240000006677 Vicia faba Species 0.000 claims abstract description 42
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 42
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 42
- 238000000855 fermentation Methods 0.000 claims abstract description 31
- 230000004151 fermentation Effects 0.000 claims abstract description 31
- 150000003839 salts Chemical class 0.000 claims abstract description 28
- 238000012545 processing Methods 0.000 claims abstract description 21
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 18
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 16
- 102000004190 Enzymes Human genes 0.000 claims abstract description 13
- 108090000790 Enzymes Proteins 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000002525 ultrasonication Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 235000015067 sauces Nutrition 0.000 claims description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- 238000003756 stirring Methods 0.000 claims description 20
- 239000002994 raw material Substances 0.000 claims description 17
- 229910000831 Steel Inorganic materials 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 10
- 229910052751 metal Inorganic materials 0.000 claims description 10
- 239000002184 metal Substances 0.000 claims description 10
- 239000010959 steel Substances 0.000 claims description 10
- 239000001390 capsicum minimum Substances 0.000 claims description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 241000255789 Bombyx mori Species 0.000 claims description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical group O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 5
- 206010048625 Skin maceration Diseases 0.000 claims description 5
- 238000003556 assay Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000002372 labelling Methods 0.000 claims description 5
- 239000002773 nucleotide Substances 0.000 claims description 5
- 125000003729 nucleotide group Chemical group 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- 240000008415 Lactuca sativa Species 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 235000012045 salad Nutrition 0.000 claims description 3
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 2
- 235000013527 bean curd Nutrition 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims 1
- 238000010257 thawing Methods 0.000 abstract description 7
- 239000002244 precipitate Substances 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000013459 approach Methods 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 12
- 238000003860 storage Methods 0.000 description 7
- 239000000047 product Substances 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 230000007774 longterm Effects 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
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- 241000208293 Capsicum Species 0.000 description 3
- 208000006558 Dental Calculus Diseases 0.000 description 3
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- 230000032683 aging Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
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- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical class [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000033764 rhythmic process Effects 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 235000019169 all-trans-retinol Nutrition 0.000 description 1
- 239000011717 all-trans-retinol Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
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- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012027 fruit salads Nutrition 0.000 description 1
- 235000012028 green salad Nutrition 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 150000002617 leukotrienes Chemical class 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000013618 particulate matter Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/30—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating by treatment with ultrasonic waves
-
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of bean cotyledon mayonnaise, the bean cotyledon mayonnaise is by 20 ~ 28 portions of mould bean cotyledons, 64 ~ 80 portions of capsicums, 2 ~ 4 portions of salt and 0.1 ~ 0.3 part of fermenting enzyme are through super-pressure precomminution, separating twice, stepwise fermentation, gelatinization, ultrasonication, the techniques such as pack sterilization are prepared, compared to the bean cotyledon mayonnaise being gelatinized again after traditional simple crushing, the retrogradation and freeze thawing of bean cotyledon mayonnaise can be effectively improved, reduce hydrability and acidity, make bean cotyledon mayonnaise not stratified after storing for a long time, do not precipitate, bright, without bitter mouthfeel, Shelf-life, the nutritional ingredient of broad bean is effectively saved at the same time, a kind of new approaches are provided for the deep processing of broad bean.
Description
Technical field
The invention belongs to food fermentation technology field, and in particular to a kind of bean cotyledon mayonnaise and preparation method thereof.
Background technology
Thick broad-bean sauce is a kind of flavouring, and main material has broad bean, soya bean etc., and auxiliary material has capsicum, sesame oil, salt etc..Beans
Valve sauce belongs to fermentation bronzing flavoring.It is different according to the custom of consumer, prepared in thick broad-bean sauce is produced sesame oil, soya-bean oil,
The raw materials such as monosodium glutamate, capsicum, and the kind of thick broad-bean sauce is added, it is favored by people.Thick broad-bean sauce is rich in good protein, during culinary art
The nutritive value of vegetable can not only be increased, and protein generates amino acid under the action of microorganism, can show vegetable
More delicious flavour, there is the effect of appetizing helps food.Linoleic acid is also rich in thick broad-bean sauce, leukotrienes, human body is supplemented must fat
Fat acid and reduction cholesterol are helpful, so as to reduce the probability for suffering from angiocardiopathy.Fat in thick broad-bean sauce is rich in unsaturation
Aliphatic acid and soybean lecithin, play the role of keeping blood vessel elasticity, brain tonic and prevent fatty liver formation.
With the development of social economy, people require to be continuously improved to material and culture, and society and rhythm of life are also being accelerated,
Instant food emerges rapidly, thus also drives the various development for facilitating the relevant industries such as dispensing, supplementary material.With expanding economy
Continuous with living standards of the people improves, and tartar sauce has become indispensable flavouring in life, and consumer couple
The requirement of various tartar sauces is also higher and higher.The tartar sauce of different taste emerges in an endless stream.Mayonnaise is as Western-style condiment, in western-style food
In be mainly used as cold dish salad, such as green salad, Fruit salad, mixed salad, also have the fillings as hamburger, fried chicken make
Material etc..Mayonnaise is a kind of semisolid oil-in-water emulsion, is a kind of more ancient flavouring.Traditional mayonnaise is one
Kind is up to 80% than more typical high-fat food, its fat content.As the improvement of people's living standards, rhythm of life adds
Fast and fast food, the continuous prevalence of instant food, market are also growing to the demand of mayonnaise.
With reference to above-mentioned analysis, bean cotyledon mayonnaise is usually used in the cooking of vegetable, and use scope is limited, even for cold and dressed with sauce
The preparation of dish, it is also desirable to bean cotyledon mayonnaise is subjected to secondary chopped, otherwise excessive capsicum block can directly affect the mouthfeel of vegetable,
And mayonnaise can be used not only for the preparation of vegetable, while can be used in the seasoning of the foods such as veterinary antibiotics, bread, and it is different
In traditional mayonnaise, fat content is low, and the invention that bean cotyledon is made as to mayonnaise yet there are no disclosure.It is in consideration of it, a kind of through super
A kind of retrogradation and freeze thawing that the series of process such as high pressure precomminution, ultrasonication are prepared are high, long-term storage regardless of
Layer, do not precipitate, bright, and without bitter mouthfeel, the bean cotyledon mayonnaise of shelf life length is badly in need of in current industry.
The content of the invention
It is not stratified after long-term storage, do not sink the invention discloses a kind of retrogradation and freeze thawing are high based on above-mentioned analysis
Form sediment, bright, without bitter mouthfeel, the bean cotyledon mayonnaise of shelf life length, the bean cotyledon mayonnaise can be used for Hot dishes, cold dish, bread,
In the seasoning of the foods such as fruit, the use scope of the past bean cotyledon mayonnaise has been widened.In order to achieve the above object, the present invention is by such as
Lower method is realized.
A kind of bean cotyledon mayonnaise, is made of the raw material of following parts by weight：
20 ~ 28 portions of mould bean cotyledons, 64 ~ 80 portions of capsicums, 2 ~ 4 portions of salt and 0.1 ~ 0.3 part of fermenting enzyme.
Further, which is made of the raw material of following weight：24 portions of mould bean cotyledons, 72 parts of capsicums, 3
Part salt and 0.2 part of fermenting enzyme.
Further, the preparation method of mould bean cotyledon comprises the following steps：
（1）It is therefrom cutd open into two valves with knife by dried broad bean, 24h in clear water is soaked in, after broad bean skin maceration, pulls out and peel off silkworm
Skin of beancurd, obtains broad bean valve；
（2）Broad bean valve is cleaned in flowing in clear water, drains, inserts 10 ~ 20s of blanching in boiling water, pull out and drain, allow broad bean valve table
The steam naturally dry in face；
（3）The broad bean valve for drying steam is inserted in ferment pond, adds the salt water submerged broad bean valve that salt content is 12 ~ 14%, closing hair
Ferment pond, after the fermentation of broad bean valve is soft to inside and outside quality, fermentation is completed, and obtains mould bean cotyledon.
Further, the preparation method of the bean cotyledon mayonnaise comprises the following steps：
（1）The processing of raw material：Selection is raw material without the fresh chilli to rot, nothing is rotten, is laid in metal frame and air-dries after cleaning
Moisture, it is spare；Mould bean cotyledon is gently rinsed with clear water, and reservation more than 80% is yellow mould, is laid on metal frame windward solid carbon dioxide part, it is spare；
（2）Super-pressure precomminution：Capsicum and mould bean cotyledon are placed in progress super-pressure precomminution in pulverizer, 10 mesh is crushed to, obtains
Thick sauce, then thick sauce is placed in ultra-high voltage environment and preserves 20min, ultra high pressure treatment condition：Under the conditions of 25 DEG C, 200 ~ 400MPa
Ultra high pressure treatment is carried out under pressure；
（3）Separating twice：Thick sauce is placed in colloid mill and carries out separating twice, food is added into sauce body successively after grinding 5min
Salt, fermenting enzyme, regrind 5min；
（4）Fermentation：The thin sauce that separating twice is obtained is placed in rustless steel container, and the ferment at constant temperature under 30 ~ 32 DEG C of environment, first
It is secondary fermentation 12 it is small when after carries out uniform stirring, when 20 is small after carry out uniform stirring again, afterwards control temperature 25 ~ 28
DEG C, continuing fermentation 14 days, and every 1 day uniform stirring once；
（5）Ultrasonication：The bean cotyledon mayonnaise fermented is placed in processor for ultrasonic wave and handles 40min, treatment temperature 80 ~
100 DEG C, output power is 600 ~ 1000W, 30 ~ 60min of processing time；
（6）Gelatinization：96 parts of the bean cotyledon mayonnaise of supersound process is poured into rustless steel container, big fire boils 25 ~ 35min, not
Disconnected stirring, is changed to small fire after the temperature of bean cotyledon mayonnaise reaches 100 ~ 110 DEG C, and adds 0.8 part of edible salt, 0.2 thereto
Part monosodium glutamate, 0.2 part of potassium sorbate, 1.72 parts of Ultra Tex 2s, 0.01 part of 5'- the sapidity nucleotide disodium, 78 parts of water,
After uniform stirring 5min, it is placed in boiling water bath and adds 15min, taking-up is placed in stands 15min at room temperature；
（7）Pack, sterilization：Bean cotyledon mayonnaise after gelatinization is placed under -0.09MPa and is vacuum-packed, and is sterilized at 80 ~ 90 DEG C
20min, through after the assay was approved, labelling stamp, getting product.
Further, step（2）The super-pressure precomminution processing pressure is 300MPa.
Further, step（5）The ultrasonication temperature is 90 DEG C, output power 800W, and processing time is
45min。
The present invention possesses following advantage：
（1）Using super-pressure precomminution technique, allow the dissolution for promoting enzyme, shorten fermentation time, at the same pinned bean cotyledon and
The nutritional ingredient of capsicum.
（2）Improve the retrogradation and freeze thawing of bean cotyledon, allow bean cotyledon mayonnaise ensure during storage exquisiteness mouthfeel,
Bright-coloured color and luster, has delayed the aging of bean cotyledon mayonnaise.
（3）Using the cavitation effect using ultrasonic wave, effectively shorten gelatinization time, reduce gelatinization point, avoid high temperature
Influence to nutriment in broad bean and physicochemical property, easy to operate, cost savings.
（4）Using stepwise fermentation, the deficiency of one time fermentation in the preparation of traditional thick broad-bean sauce is overcome, effectively increases bean cotyledon
The delicate flavour of mayonnaise and overall flavor.
（5）The extended shelf-life of bean cotyledon mayonnaise was to 12 months, and long-term storage is not in precipitation and layering.
Brief description of the drawings
Fig. 1 is the preparation technology flow chart of bean cotyledon mayonnaise.
Embodiment
Embodiment 1
A kind of bean cotyledon mayonnaise
（1）The preparation of mould bean cotyledon：It is therefrom cutd open into two valves with knife by dried broad bean, 24h in clear water is soaked in, treats broad bean skin maceration
Afterwards, pull out and peel off broad bean skin, and cleaned in flowing in clear water, drain, insert 10 ~ 20s of blanching in boiling water, pull out and drain, allow silkworm
The steam naturally dry on bean cotyledon surface, is then inserted in ferment pond, adds the salt water submerged broad bean valve that salt content is 13%, closing hair
Ferment pond, after the fermentation of broad bean valve is soft to inside and outside quality, fermentation is completed, and obtains mould bean cotyledon.
（2）The processing of raw material：Selection is raw material without the fresh chilli 72kg to rot, nothing is rotten, and metal is laid on after cleaning
Air-dried moisture on frame, it is spare；Select mould bean cotyledon 24kg, clear water gently rinses and retains more than 80% yellow mould, is laid on metal frame windward
Solid carbon dioxide part is spare；
（3）Super-pressure precomminution：Under the conditions of capsicum and mould bean cotyledon are placed in 25 DEG C, surpassed under 300MPa pressure in pulverizer
High pressure precomminution, is crushed to 10 mesh, obtains thick sauce, then thick sauce is placed in ultra-high voltage environment and preserves 20min；
（4）Separating twice：Thick sauce is placed in colloid mill and carries out separating twice, 3kg is added into sauce body successively after grinding 5min
Salt, 0.2kg fermenting enzymes, regrind 5min；
（5）Fermentation：The thin sauce that separating twice is obtained is placed in rustless steel container, and the ferment at constant temperature under 31 DEG C of environment, first
Ferment 12 it is small when after carry out a uniform stirring, when 20 is small after carry out uniform stirring again, afterwards control temperature at 26.5 DEG C,
Continuing fermentation 14 days, and every 1 day uniform stirring once；
（6）Ultrasonication：The bean cotyledon mayonnaise fermented is placed in processor for ultrasonic wave and handles 40min, treatment temperature 90
DEG C, output power 800W, processing time 45min；
（7）Gelatinization：The bean cotyledon mayonnaise 48kg of supersound process is poured into rustless steel container, big fire boils 30min, and constantly stirs
Mix, be changed to small fire after the temperature of bean cotyledon mayonnaise reaches 105 DEG C, and add thereto 0.8kg edible salts, 0.2kg monosodium glutamates,
0.2kg potassium sorbates, 1.72kg Ultra Tex 2s, 0.01kg5'- the sapidity nucleotide disodiums, 78kg water, are uniformly stirred
After mixing 5min, it is placed in boiling water bath and adds 15min, taking-up is placed in stands 15min at room temperature；
（8）Pack, sterilization：Bean cotyledon mayonnaise after gelatinization is placed under -0.09MPa and is vacuum-packed, and is sterilized at 85 DEG C
20min, through after the assay was approved, labelling stamp, getting product.
Embodiment 2
A kind of bean cotyledon mayonnaise
Preparation method is made with embodiment 1, simply the bean cotyledon mayonnaise of the raw material of following weight：The mould bean cotyledons of 20kg,
64kg capsicums, 2kg salt and 0.1kg fermenting enzymes.Step（2）Middle super-pressure precomminution pressure selects 200MPa；Step（5）In surpass
80 DEG C, output power 600W, processing time 60min of sonicated temperature.
Embodiment 3
A kind of bean cotyledon mayonnaise
Preparation method is made with embodiment 1, simply the bean cotyledon mayonnaise of the raw material of following weight：The mould bean cotyledons of 28kg,
80kg capsicums, 4kg salt and 0.3kg fermenting enzymes.Step（2）Middle super-pressure precomminution pressure selects 400MPa；Step（5）In surpass
100 DEG C, output power 1000W, processing time 30min of sonicated temperature.
Test example 1
A kind of bean cotyledon mayonnaise（Handled compared to embodiment 1 without using super-pressure precomminution and ultrasonic-microwave）
（1）The preparation of mould bean cotyledon：It is therefrom cutd open into two valves with knife by dried broad bean, 24h in clear water is soaked in, treats broad bean skin maceration
Afterwards, pull out and peel off broad bean skin, and cleaned in flowing in clear water, drain, insert 10 ~ 20s of blanching in boiling water, pull out and drain, allow silkworm
The steam naturally dry on bean cotyledon surface, is then inserted in ferment pond, adds the salt water submerged broad bean valve that salt content is 13%, closing hair
Ferment pond, after the fermentation of broad bean valve is soft to inside and outside quality, fermentation is completed, and obtains mould bean cotyledon.
（2）The processing of raw material：Selection is raw material without the fresh chilli 72kg to rot, nothing is rotten, and metal is laid on after cleaning
Air-dried moisture on frame, it is spare；Select mould bean cotyledon 24kg, clear water gently rinses and retains more than 80% yellow mould, is laid on metal frame windward
Solid carbon dioxide part is spare；
（3）Precomminution：Capsicum and mould bean cotyledon are placed in pulverizer and carry out precomminution, 10 mesh is crushed to, obtains thick sauce；
（4）Separating twice：Thick sauce is placed in colloid mill and carries out separating twice, 3kg is added into sauce body successively after grinding 5min
Salt, 0.2kg fermenting enzymes, regrind 5min；
（5）Fermentation：The thin sauce that separating twice is obtained is placed in rustless steel container, and the ferment at constant temperature under 31 DEG C of environment, first
Ferment 12 it is small when after carry out a uniform stirring, when 20 is small after carry out uniform stirring again, afterwards control temperature at 26.5 DEG C,
Continuing fermentation 14 days, and every 1 day uniform stirring once；
（6）Gelatinization：The bean cotyledon mayonnaise 96kg of fermentation to be poured into rustless steel container, big fire boils 30min, and is stirred continuously,
Small fire is changed to after the temperature of bean cotyledon mayonnaise reaches 105 DEG C, and adds 0.8kg edible salts, 0.2kg monosodium glutamates, 0.2kg thereto
Potassium sorbate, 1.72kg Ultra Tex 2s, 0.01kg5'- the sapidity nucleotide disodiums, 78kg water, uniform stirring 5min
Afterwards, it is placed in boiling water bath and adds 15min, taking-up is placed in stands 15min at room temperature；
（7）Pack, sterilization：Bean cotyledon mayonnaise after gelatinization is placed under -0.09MPa and is vacuum-packed, and is sterilized at 85 DEG C
20min, through after the assay was approved, labelling stamp, getting product.
Test example 2
A kind of bean cotyledon mayonnaise（One time fermentation is used compared to embodiment 1）
（1）The preparation of mould bean cotyledon：It is therefrom cutd open into two valves with knife by dried broad bean, 24h in clear water is soaked in, treats broad bean skin maceration
Afterwards, pull out and peel off broad bean skin, and cleaned in flowing in clear water, drain, insert 10 ~ 20s of blanching in boiling water, pull out and drain, allow silkworm
The steam naturally dry on bean cotyledon surface, is then inserted in ferment pond, adds the salt water submerged broad bean valve that salt content is 13%, closing hair
Ferment pond, after the fermentation of broad bean valve is soft to inside and outside quality, fermentation is completed, and obtains mould bean cotyledon.
（2）The processing of raw material：Selection is raw material without the fresh chilli 72kg to rot, nothing is rotten, and metal is laid on after cleaning
Air-dried moisture on frame, it is spare；Select mould bean cotyledon 24kg, clear water gently rinses and retains more than 80% yellow mould, is laid on metal frame windward
Solid carbon dioxide part is spare；
（3）Super-pressure precomminution：Capsicum and mould bean cotyledon are placed in progress super-pressure coarse crushing in pulverizer, 10 mesh is crushed to, obtains
Thick sauce, then thick sauce is placed in ultra-high voltage environment and preserves 20min, ultra high pressure treatment condition：Under the conditions of 25 DEG C, 300MPa pressure
Lower carry out ultra high pressure treatment；
（4）Separating twice：Thick sauce is placed in colloid mill and carries out separating twice, 3kg is added into sauce body successively after grinding 5min
Salt, 0.2kg fermenting enzymes, regrind 5min；
（5）Fermentation：The thin sauce that separating twice is obtained is placed in rustless steel container, and the ferment at constant temperature under 26.5 DEG C of environment, is held
Supervention ferment 15 days, and every 1 day uniform stirring once；
（6）Ultrasonication：The bean cotyledon mayonnaise fermented is placed in processor for ultrasonic wave and handles 40min, treatment temperature 90
DEG C, output power 800W, processing time 45min；
（7）Gelatinization：The bean cotyledon mayonnaise 96kg of supersound process is poured into rustless steel container, big fire boils 30min, and constantly stirs
Mix, be changed to small fire after the temperature of bean cotyledon mayonnaise reaches 105 DEG C, and add thereto 0.8kg edible salts, 0.2kg monosodium glutamates,
0.2kg potassium sorbates, 1.72kg Ultra Tex 2s, 0.01kg5'- the sapidity nucleotide disodiums, 78kg water, are uniformly stirred
After mixing 5min, it is placed in boiling water bath and adds 15min, taking-up is placed in stands 15min at room temperature；
（8）Pack, sterilization：Bean cotyledon mayonnaise after gelatinization is placed under -0.09MPa and is vacuum-packed, and is sterilized at 85 DEG C
20min, through after the assay was approved, labelling stamp, getting product.
The sanitary index of the product obtained to embodiment is detected by national standard detection method, its sanitary index meets
National Its Relevant Technology Standards, and meet the following requirements, concrete outcome refers to table 1.
The microbiological indicator of 1 embodiment 1 ~ 3 of table
。
As shown in Table 1, formula of the embodiment 1 ~ 3 through science and rational processing technology, prepare the bean cotyledon mayonnaise drawn
Meet national standard.
Sensory evaluation is tested
The bean cotyledon mayonnaise that gained is prepared to embodiment and test example carries out sensory evaluation, including color and luster, state and shelf-life, with
And the state change after long-term storage, specifically refer to table 2.
The sensory evaluation of 2 embodiment of table and test example
。
As shown in Table 2, formula of the embodiment 1 ~ 3 through science and rational processing technology, prepare the bean cotyledon mayonnaise drawn
Color and luster glow, the semi-fluid condition of homogeneous, no precipitation, no layering, and without precipitation, layering after storing 12 months, mouthfeel without it is bitter,
Aging, fragrance remain unchanged.And it is husky to prepare the bean cotyledon drawn under without using super-pressure precomminution and ultrasonic-microwave processing for test example 1
The sauce not only inadequate glow of color and luster is drawn, while is visually observed in bean cotyledon mayonnaise and has particulate matter, precipitates, is depositing after standing
After putting 8 months, bean cotyledon mayonnaise obvious sediment, be layered, going mouldy has peculiar smell, illustrate super-pressure precomminution and ultrasonic-microwave processing energy
Effectively improve the organoleptic quality of bean cotyledon mayonnaise, while Shelf-life.Test example 2 is prepared into after without using stepwise fermentation
The bean cotyledon mayonnaise gone out is in the bronzing of dull, and quality is uniform semifluid, but is substantially layered after standing, in storage 9
Although not producing precipitation after a month, lamination is obvious, while mouthfeel is bitter, there is peculiar smell.Illustrate the present invention only complete
Processing technology under can just obtain bright, mouthfeel phenomenon, aromatic flavour, the bean cotyledon mayonnaise of long shelf-life.
Retrogradation and freeze thawing determination test
Take 10ml to be placed in tool plug scale test tube respectively the bean cotyledon mayonnaise obtained by embodiment and test example, stood at 15 DEG C
24h, calculates the volume of sediment, draws supernatant volume percentage, is retrogradation.Take the beans in each example respectively again
Valve mayonnaise 10ml is placed in plastic centrifuge tube, is taken out after storage 24h in 3 ~ 5 DEG C of refrigerators, thaw 2h at room temperature, through two
After a Frozen-thawed cycled, 20min is centrifuged with the speed of 3000r/min, calculates the bleed percentage after freeze thawing, concrete outcome refers to table
3。
The physical and chemical index of 3 embodiment of table and test example
。
As shown in Table 3, the bean cotyledon mayonnaise hydrauture that prepared by embodiment 1 ~ 3 is satisfied by national relevant regulations with total acid.Examination
Test the retrogradation of example 1 and test example 2 and freeze thawing is all remarkably higher than embodiment 1 ~ 3, show micro- by super-pressure precomminution, ultrasound
Ripple processing, the technique of stepwise fermentation can effectively delay the aging of bean cotyledon mayonnaise, while improve the shelf-life of bean cotyledon mayonnaise.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, should all belong to the covering scope of the present invention.
Claims (6)
1. a kind of bean cotyledon mayonnaise, it is characterised in that the bean cotyledon mayonnaise is made of the raw material of following weight：20~
28 portions of mould bean cotyledons, 64 ~ 80 portions of capsicums, 2 ~ 4 portions of salt and 0.1 ~ 0.3 part of fermenting enzyme.
2. bean cotyledon mayonnaise according to claim 1, it is characterised in that the bean cotyledon mayonnaise is by following weight
Raw material is made：24 portions of mould bean cotyledons, 72 portions of capsicums, 3 portions of salt and 0.2 part of fermenting enzyme.
3. bean cotyledon mayonnaise according to claim 1 or 2, it is characterised in that the mould bean cotyledon is made by the following method：
（1）It is therefrom cutd open into two valves with knife by dried broad bean, 24h in clear water is soaked in, after broad bean skin maceration, pulls out and peel off silkworm
Skin of beancurd, obtains broad bean valve；
（2）Broad bean valve is cleaned in flowing in clear water, drains, inserts 10 ~ 20s of blanching in boiling water, pull out and drain, allow broad bean valve table
The steam naturally dry in face；
（3）The broad bean valve for drying steam is inserted in ferment pond, adds the salt water submerged broad bean valve that salt content is 12 ~ 14%, closing hair
Ferment pond, after the fermentation of broad bean valve is soft to inside and outside quality, fermentation is completed, and obtains mould bean cotyledon.
A kind of 4. preparation method according to any bean cotyledon mayonnaise of claim 1 ~ 3, it is characterised in that the bean cotyledon salad
The preparation method of sauce comprises the following steps：
（1）The processing of raw material：Selection is raw material without the fresh chilli to rot, nothing is rotten, is laid in metal frame and air-dries after cleaning
Moisture, it is spare；Mould bean cotyledon is gently rinsed with water, and reservation more than 80% is yellow mould, is laid on metal frame windward solid carbon dioxide part, it is spare；
（2）Super-pressure precomminution：Capsicum and mould bean cotyledon are placed in progress super-pressure precomminution in pulverizer, 10 mesh is crushed to, obtains
Thick sauce, then thick sauce is placed in ultra-high voltage environment and preserves 20min, ultra high pressure treatment condition：Under the conditions of 25 DEG C, 200 ~ 400MPa
Ultra high pressure treatment is carried out under pressure；
（3）Separating twice：Thick sauce is placed in colloid mill and carries out separating twice, food is added into sauce body successively after grinding 5min
Salt, fermenting enzyme, regrind 5min；
（4）Fermentation：The thin sauce that separating twice is obtained is placed in rustless steel container, and the ferment at constant temperature under 30 ~ 32 DEG C of environment, first
It is secondary fermentation 12 it is small when after carries out uniform stirring, when 20 is small after carry out uniform stirring again, afterwards control temperature 25 ~ 28
DEG C, continuing fermentation 14 days, and every 1 day uniform stirring once；
（5）Ultrasonication：The bean cotyledon mayonnaise fermented is placed in processor for ultrasonic wave and handles 40min, treatment temperature 80 ~
100 DEG C, output power is 600 ~ 1000W, 30 ~ 60min of processing time；
（6）Gelatinization：96 parts of the bean cotyledon mayonnaise of supersound process is poured into rustless steel container, big fire boils 25 ~ 35min, not
Disconnected stirring, is changed to small fire after the temperature of bean cotyledon mayonnaise reaches 100 ~ 110 DEG C, and adds 0.8 part of edible salt, 0.2 thereto
Part monosodium glutamate, 0.2 part of potassium sorbate, 1.72 parts of Ultra Tex 2s, 0.01 part of 5'- the sapidity nucleotide disodium, 78 parts of water,
After uniform stirring 5min, it is placed in boiling water bath and adds 15min, taking-up is placed in stands 15min at room temperature；
（7）Pack, sterilization：Bean cotyledon mayonnaise after gelatinization is placed under -0.09MPa and is vacuum-packed, and is sterilized at 80 ~ 90 DEG C
20min, through after the assay was approved, labelling stamp, getting product.
5. the preparation method of bean cotyledon mayonnaise according to claim 4, it is characterised in that step（2）The super-pressure is pre-
Pulverization process pressure is 300MPa.
6. the preparation method of bean cotyledon mayonnaise according to claim 4, it is characterised in that step（5）At the ultrasonic wave
It is 90 DEG C, output power 800W, processing time 45min to manage temperature.
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| JP4395608B2 (en) * | 2004-10-29 | 2010-01-13 | 株式会社高橋商店 | Seasoning made from empty beans |
| CN101695362A (en) * | 2009-11-02 | 2010-04-21 | 阳瑞鸿 | Ultra-micro doenjang product |
| WO2012066960A1 (en) * | 2010-11-15 | 2012-05-24 | 株式会社武蔵野化学研究所 | Alanine-containing food products |
| CN103300348B (en) * | 2013-07-04 | 2014-06-11 | 贵州省遵义县贵三红食品有限责任公司 | Producing and processing technology of thick broad-bean sauce |
| CN106490484A (en) * | 2016-11-02 | 2017-03-15 | 四川益恒通食品有限公司 | A kind of production method of thick broad-bean sauce |
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2017
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH11243903A (en) * | 1998-03-04 | 1999-09-14 | Q P Corp | Sauce for hoikouro and production thereof |
| JP4395608B2 (en) * | 2004-10-29 | 2010-01-13 | 株式会社高橋商店 | Seasoning made from empty beans |
| CN1935993A (en) * | 2006-10-20 | 2007-03-28 | 成都市大王酿造食品有限公司 | Compound enzyme preparation, and its preparing method and use |
| CN101695362A (en) * | 2009-11-02 | 2010-04-21 | 阳瑞鸿 | Ultra-micro doenjang product |
| WO2012066960A1 (en) * | 2010-11-15 | 2012-05-24 | 株式会社武蔵野化学研究所 | Alanine-containing food products |
| CN103300348B (en) * | 2013-07-04 | 2014-06-11 | 贵州省遵义县贵三红食品有限责任公司 | Producing and processing technology of thick broad-bean sauce |
| CN106490484A (en) * | 2016-11-02 | 2017-03-15 | 四川益恒通食品有限公司 | A kind of production method of thick broad-bean sauce |
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