CN108056388A - A kind of bean paste and its production method using biological enzyme improvement - Google Patents
A kind of bean paste and its production method using biological enzyme improvement Download PDFInfo
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- CN108056388A CN108056388A CN201810049675.3A CN201810049675A CN108056388A CN 108056388 A CN108056388 A CN 108056388A CN 201810049675 A CN201810049675 A CN 201810049675A CN 108056388 A CN108056388 A CN 108056388A
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- bean paste
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- biological enzyme
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- Agronomy & Crop Science (AREA)
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Abstract
The present invention provides a kind of bean paste and its production method using biological enzyme improvement, wherein, this method includes：Step 1：By bean paste plus water after homogenization, material viscosity is made to reach 2 × 105‑2×106mPa/s；Step 2：Bean paste after homogenization is adjusted into pH value to 7.0, biological enzyme is then added in and is modified, process is modified, and material viscosity is 5 × 10 at this time2‑5×103mPa/s；Step 3：Modified bean paste using rapeseed oil or corn oil is refined, finally obtains product of the present invention.The present invention directly improves traditional sauce paste bean paste product as watery object, and shortening (refining), this greatly expands the use scope of bean paste (such as：Modulate soup class, dip class, spice class), while also improve the nutrition speciality of bean paste.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of bean pastes and its life using biological enzyme improvement
Production method.
Background technology
Bean paste category Chinese tradition fermented food has the history of more than 300 years, it is immaterial to be listed in China so far
Cultural heritage.Not only production technology is unique for bean paste, also with its taste it is peppery it is aromatic, sticky suede is real, it is reddish brown it is glossy, paste flavor is strong etc.
Feature is taken the course of its own in China's sauce products, can be rated as the soul of Sichuan cuisine.It is counted according to authority, " bean paste " brand value in 2015
Up to 607.16 hundred million yuan, " processed food class geography symbol product " whole nation first is ranked；Product total output reaches 1,100,000 then
Ton realizes 10,200,000,000 yuan of industrial output value, exports world overwhelming majority countries and regions, earns foreign exchange more than 40,000,000 dollars.
Therefore, the feedstock processing of bean paste is complicated, the production cycle is long, it is more to be related to link, and distinctive composition of raw materials, hair
Ferment technique, microorganism and enzyme system are metabolized so that bean paste product is usually the pasta non-newtonian fluid of sauce, cause its with it is other
Flavouring blending it is difficult, limit the use scope of bean paste.
In addition, other materials are easily mixed among the bronzing non-newtonian flow volume morphing of traditional bean paste, as raw material is peppery
Clean finger stone, mixed different sundries during fermentation is stirred do not swim in the hair among air, very among green pepper, broad bean
To be processing, drop on conveying machinery metallic particles, traditional detection mode is to the foreign matter among this kind of sauce paste non-newtonian fluid
Extremely difficult, strong influence food security is detected and separated, also limits the use scope and products export in its later stage.
With the development of market economy, traditional bean paste product homogeneity is serious, and brand is various in market, and difference is not
Greatly, it is some small factories or food processing workshop that manufacturing enterprise is also mostly, and selling market is also concentrated mainly on rural fairground or food and drink
Channel, added value of product be not high.Moreover, bean paste usually requires to cure and refine before use.It is limited to various regions use habit
With the difference of operation skill, the advantage special favor of bean paste can not be given full play to.
The content of the invention
It is an object of the invention to solve the problems of the above-mentioned prior art, providing one kind can extend under bean paste
Swim the species of product, simplify using program, effectively improve added value of product a kind of bean paste using biological enzyme improvement and
Its production method.
A kind of bean paste improved using biological enzyme, raw material according to mass parts meter, including：
Further, comprised the following steps as described above using the bean paste preparation method of biological enzyme improvement：
Step 1：By bean paste plus water after homogenization, material viscosity is made to reach 2 × 105-2×106mPa/s；
Due to bean paste it is fermented after can generate substantial amounts of amino acid, sugar (polysaccharide), microbial nucleic acids, phytochrome etc.
A large amount of nutritional ingredients, while these substances are to form its important flavor and fragrance substance as flavouring again.These nutrition classes point
Son is limited to the characteristic of this non-newtonian fluid of traditional bean paste, diffusion in post-production and to diffusion process
Control is all the important technology bottleneck of the current derivative purpose compound flavour enhancer of bean paste production.In addition, containing big among bean paste
Bubble is measured, these bubbles come from microbial fermentation generation, due to the speciality of bean paste non-newtonian fluid, also limit mostly
The escape of bubble.Bubble understands momentum and the mass transfer of the unclassified stores around extreme influence during production of condiments
Journey.Therefore, the viscosity of bean paste is timely and effectively reduced, the post-production and expansion bean paste for bean paste make
With scope, have very important significance.
Step 2：Bean paste after homogenization is adjusted into pH value to 7.0, biological enzyme is then added in and is modified, pass through
Modified, material viscosity is 5 × 102-5 × 103mPa/s at this time；
The viscosity of bean paste and the viscosity differences to make soy sauce are little at this time, raising bean paste that can be fabulous and its
Dissolving each other for his flavouring, greatly improves the machinability and the scope of application of bean paste.
Step 3：Modified bean paste using rapeseed oil or corn oil is refined, finally obtains production of the present invention
Product；
Or after modified bean paste is mixed with rapeseed oil or corn oil direct packaging to high-temperature retort bag or glass
In bottle, 115-121 DEG C after sealing, sterilize 20-15min, you can obtains finished product.
Further, method as described above, in step 1,100 parts of bean paste institute water requirements are 5-10 parts.
Further, method as described above, the step 2 include：It is added in temperature control stirring reaction kettle and is dissolved in water
Alpha-amylase is then warming up to 70-90 DEG C of heat preservation enzymolysis 2-4h；It is then cooled to 45-55 DEG C and adds in the zytase for being dissolved in water
Heat preservation enzymolysis 1-2h；It is finally cooled to 25-35 DEG C and adds in the cellulase for being dissolved in water, pectase heat preservation enzymolysis 4-8h, during which not
Disconnected stirring, the water of be useful for lyase is 5-10 parts herein.
Advantageous effect：
The present invention improves bean paste polysaccharide, starch by adding alpha-amylase, cellulase, pectase and zytase
Viscosity is adjusted with the structure of fiber-like, produces mouthfeel and all good new pulp-water shape bean paste product of nutrition.Meanwhile it opens
It sends and targetedly cures enzyme deactivation sterilization technology and oil refining technology, ensure that the quality safety of bean paste and extend it
Shelf life.
By preparation method of the present invention, the viscosity of bean paste product is reduced, is by the improvement of sauce paste by bean paste
Pulp-water shape so that therefrom separating different sundries becomes easy to be very much.
The present invention directly improves traditional sauce paste bean paste product as watery object, and shortening (refining), this pole
The earth expands the use scope of bean paste (such as：Modulate soup class, dip class, spice class), while also improve bean paste
Nutrition speciality.
Description of the drawings
Fig. 1 is bean paste production method flow chart of the present invention using biological enzyme improvement.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, the technical solution below in the present invention carries out clear
Chu is fully described by, it is clear that described embodiment is part of the embodiment of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, those of ordinary skill in the art are obtained every other without creative efforts
Embodiment belongs to the scope of protection of the invention.
Below in conjunction with specific embodiment, the present invention is described in detail.
One kind is based on defibrination, biological enzymolysis and refining, the product and its production technology of reduction bean paste low viscosity.
A kind of production method of bean paste using biological enzyme improvement, it is characterized in that：By weight, composition
For：
1. 100 parts of bean paste
2. 0.5~1 part of alpha-amylase
Novi believes alpha-amylase (heatproof SC types) Termamyl SC
3. 0.1-0.3 parts of zytase
Ningxia jade of the He family Bioisystech Co., Ltd (HSB-14)；
4. 0.1-0.3 parts of cellulase
Novi letter cellulase Cellucast 1.5L FG；
5. 0.05-0.2 parts of pectase
Ruibio [divides] P5814；CAS：9032-75-1
6. 10-20 parts of water
7. 20-50 parts of rapeseed oil or corn oil
The bean paste production method flow chart improved such as 1 for the present invention using biological enzyme, as shown in Figure 1, Pi of the present invention
The preparation process of county's bean cotyledon comprises the following steps：
The high-pressure homogeneous micronization processes of bean paste
Take 100 parts of bean paste products, it is desirable that meet GB/T 20560《Geography symbol product bean paste》Correlation will
It asks.Bean paste product is added in about 5-10 parts of water, the homogenization in high pressure homogenizer, homogenization pressure 50Mpa is kept
15min, cooling system keep 50 DEG C of material (Shanghai Samro Homogenizer Co., Ltd., Shen Lu SRH100 types).By homogenization
Afterwards, material viscosity is about 2 × 10 at this time5-2×106mPa/s。
Multienzyme digests
Bean paste after homogenization is adjusted into pH value to 7.0, added in temperature control stirring reaction kettle be dissolved in the α of water-
Amylase is then warming up to 70-90 DEG C of heat preservation enzymolysis 2-4h；It is then cooled to 45-55 DEG C and adds in the zytase guarantor for being dissolved in water
Temperature enzymolysis 1-2h；Finally be cooled to 25-35 DEG C add in be dissolved in water cellulase, pectase heat preservation enzymolysis 4-8h, it is during which continuous
Stirring.The water of be useful for lyase is about 5-10 parts herein.Material viscosity is about 5 × 10 at this time2-5×103mPa/s；
Refining and sterilizing
It adds in about 20-50 parts of rapeseed oil or corn oil enters pot and is heated to 240-280 DEG C of refining about 20-60s, removal is bad
Peculiar smell；Truce is cooled to 120-140 DEG C of oil temperature, then adds in 100 parts of bean paste after enzymolysis processing, keeps oil temperature about 3-
6min makes thick broad-bean sauce go out perfume (or spice) remarkably, is during which stirred continuously.It finally dispenses into high-temperature retort bag or vial, after sealing
115-121 DEG C, sterilize 20-15min.
The present invention changes product form, expands the application of product on the basis of traditional bean paste flavor is kept
Scope.Meanwhile by adding alpha-amylase, cellulase, pectase and zytase during enzymolysis, control Pixian County
Bean cotyledon viscosity promotes the mixing of various raw materials, avoids due to caking, mixed effect caused by the difference of various raw material characters
The problems such as poor, enriches the food flavor nutritional character of product.
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 of ordinary skill in the art that：It still may be used
To modify to the technical solution recorded in foregoing embodiments or carry out equivalent substitution 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 solution spirit and
Scope.
Claims (4)
1. a kind of bean paste improved using biological enzyme, which is characterized in that its raw material according to mass parts meter, including：
2. the bean paste preparation method according to claim 1 improved using biological enzyme, which is characterized in that including following
Step：
Step 1：By bean paste plus water after homogenization, material viscosity is made to reach 2 × 105-2×106mPa/s；
Step 2：Bean paste after homogenization is adjusted into pH value to 7.0, biological enzyme is then added in and is modified, by modification
Afterwards, material viscosity is 5 × 10 at this time2-5×103mPa/s；
Step 3：Modified bean paste using rapeseed oil or corn oil is refined, finally obtains product of the present invention；
Or after modified bean paste is mixed with rapeseed oil or corn oil direct packaging into high-temperature retort bag or vial,
115-121 DEG C after sealing, sterilize 20-15min, you can obtains finished product.
3. according to the method described in claim 2, it is characterized in that, in step 1,100 parts of bean paste institute water requirements are 5-
10 parts.
4. according to the method described in claim 2, it is characterized in that, the step 2 includes：It is added in temperature control stirring reaction kettle
The alpha-amylase of water is dissolved in, is then warming up to 70-90 DEG C of heat preservation enzymolysis 2-4h；Then being cooled to 45-55 DEG C of addition is dissolved in water
Zytase heat preservation enzymolysis 1-2h；It is finally cooled to 25-35 DEG C and adds in the cellulase for being dissolved in water, pectase heat preservation enzymolysis 4-
During which 8h is stirred continuously, the water of be useful for lyase is 5-10 parts herein.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201810049675.3A CN108056388A (en) | 2018-01-18 | 2018-01-18 | A kind of bean paste and its production method using biological enzyme improvement |
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| CN201810049675.3A CN108056388A (en) | 2018-01-18 | 2018-01-18 | A kind of bean paste and its production method using biological enzyme improvement |
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| CN108056388A true CN108056388A (en) | 2018-05-22 |
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| CN201810049675.3A Pending CN108056388A (en) | 2018-01-18 | 2018-01-18 | A kind of bean paste and its production method using biological enzyme improvement |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110367463A (en) * | 2019-08-24 | 2019-10-25 | 西华大学 | A kind of fresh odor type less salt bean paste production method based on multistage bacteria reducing |
Citations (8)
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|---|---|---|---|---|
| CN1095910A (en) * | 1994-04-15 | 1994-12-07 | 周光荣 | The method of fruit powder take orange sauce as raw material production |
| CN1169258A (en) * | 1996-06-28 | 1998-01-07 | 四川省汉源县花椒油厂 | Thick chilli sauce of hot pepper and Chinese prickly ash, and preparation technology thereof |
| CN1403506A (en) * | 2002-10-23 | 2003-03-19 | 北京普瑞孚天然药物现代纯化和分离研究所有限公司 | Biological enzyme extraction process of high-purity lycopene from tomato jam |
| CN1762229A (en) * | 2005-11-10 | 2006-04-26 | 李宝珍 | Flavoring sauce for matched use of desktop frying pan |
| JP2006166811A (en) * | 2004-12-16 | 2006-06-29 | Echiko Kawabata | Method for producing meat pickled in fermented soybean paste |
| CN103211205A (en) * | 2013-05-07 | 2013-07-24 | 四川省食品发酵工业研究设计院 | Bean paste dipping sauce and preparation method thereof |
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| CN104621536A (en) * | 2013-11-11 | 2015-05-20 | 李云纤 | Condiment formula for noodles with soybean paste |
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2018
- 2018-01-18 CN CN201810049675.3A patent/CN108056388A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1095910A (en) * | 1994-04-15 | 1994-12-07 | 周光荣 | The method of fruit powder take orange sauce as raw material production |
| CN1169258A (en) * | 1996-06-28 | 1998-01-07 | 四川省汉源县花椒油厂 | Thick chilli sauce of hot pepper and Chinese prickly ash, and preparation technology thereof |
| CN1403506A (en) * | 2002-10-23 | 2003-03-19 | 北京普瑞孚天然药物现代纯化和分离研究所有限公司 | Biological enzyme extraction process of high-purity lycopene from tomato jam |
| JP2006166811A (en) * | 2004-12-16 | 2006-06-29 | Echiko Kawabata | Method for producing meat pickled in fermented soybean paste |
| CN1762229A (en) * | 2005-11-10 | 2006-04-26 | 李宝珍 | Flavoring sauce for matched use of desktop frying pan |
| CN103211205A (en) * | 2013-05-07 | 2013-07-24 | 四川省食品发酵工业研究设计院 | Bean paste dipping sauce and preparation method thereof |
| CN103404824A (en) * | 2013-07-18 | 2013-11-27 | 保定味群食品科技股份有限公司 | Production technology of sauce flavor powder |
| CN104621536A (en) * | 2013-11-11 | 2015-05-20 | 李云纤 | Condiment formula for noodles with soybean paste |
Non-Patent Citations (1)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110367463A (en) * | 2019-08-24 | 2019-10-25 | 西华大学 | A kind of fresh odor type less salt bean paste production method based on multistage bacteria reducing |
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Application publication date: 20180522 |
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