CN108433029A - A kind of preservative free addition low-salt broad bean paste and its technological process of production - Google Patents
A kind of preservative free addition low-salt broad bean paste and its technological process of production Download PDFInfo
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- CN108433029A CN108433029A CN201810253577.1A CN201810253577A CN108433029A CN 108433029 A CN108433029 A CN 108433029A CN 201810253577 A CN201810253577 A CN 201810253577A CN 108433029 A CN108433029 A CN 108433029A
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Botany (AREA)
- Biotechnology (AREA)
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- Medicines Containing Plant Substances (AREA)
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Abstract
The invention discloses a kind of preservative free addition low-salt broad bean paste and its technological process of production, raw material is prepared by following weight percent：Broad bean 12% 24%, fresh capsicum 48% 60%, edible salt 4% 6%, wheat flour 3% 6%, edible vegetable oil 3% 8%, monosodium glutamate 1% 2%, chickens' extract 1% 2%, spice extraction concentrate 1% 2%, fennel powder 0.3 0.6%, Chinese prickly ash 0.3 0.6%, ground cinnamon 0.2 0.6%, rosemary powder 0.2 0.6%, Chinese anise 0.2 0.6%, Ground Cloves 0.05 0.3%.It is fermented using less salt, does not add any chemical preservative, nutritive value is high, paste flavor is strong.
Description
Technical field
The present invention relates to technical field of food production more particularly to a kind of preservative free addition low-salt broad bean paste and its productions
Technological process.
Background technology
Thick broad-bean sauce is made through microbial fermentation effect using broad bean, soya bean and wheat as primary raw material, due to its taste
Road is delicious, paste flavor is strong, is a kind of flavouring that China most area people extremely like.Existing fermentation sauce condiment life
Production enterprise still continues to use the traditional thick broad-bean sauce high salt fermentation technique in Sichuan Pixian County, and product salt content is generally 12 ~ 18%, and some is very
Up to 22 ~ 25%, cause product homogeneity outstanding problem, the market competitiveness weak, Business Economic Benefit is bad.For consumer
For, food with high salt, which is eaten for a long time, can increase the burden of heart, kidney, easily cause the cardiovascular and cerebrovasculars disease such as heart disease, hypertension
Disease is unfavorable for health.
The key technology of the fermented jam products such as thick broad-bean sauce production is how effectively to inhibit fermentation process varied bacteria growing, prevents from sending out
Ferment process is putrid and deteriorated, ensures the safety and stability of fermentation process and then improves product quality.Traditional thick broad-bean sauce is with high salt
Zymotechnique is acted on using the hyperosmosis of salt to inhibit varied bacteria growing, to ensure safety and the stabilization of fermentation process
Property, but the shortcomings of traditional high salt fermentation technique is long, cost is higher, finished product flavor is unstable there are the production cycle, meanwhile, it is highly concentrated
The salting out of degree salt can reduce the activity of the hydrolases such as protease in fermenting grain, amylase, be unfavorable for protein, starch etc.
Macromolecular substances are converted into the nutriment of small molecule, and then reduce the nutritive value of fermented jam product.
Thick broad-bean sauce fermented food currently on the market is all high salt fermentation, easily causes hypertension and cardiovascular and cerebrovascular disease.
Open (bulletin) number 106690073A discloses a kind of (bulletin) day 2017-05-24 bean paste less salt quick fermentation technology, low
The making of salt capsicum embryo first product:Fresh chilli sauce and rehydration capsicum are mixed with the capsicum embryo with high salt that salt content is 20% ~ 25%, obtained
The salinity of the less salt capsicum embryo first product that salt content is 7 ~ 12%, the bean cotyledon finished product prepared is 7 ~ 12%.There is also with high salt for the invention
The technique of immersion is dealt with improperly in less salt fermentation process and be easy to cause varied bacteria growing, and fermentation process is putrid and deteriorated, influences bean cotyledon
Quality of item.In addition, its salinity is also relatively high, not less salt bean cotyledon product truly.Therefore, less salt fermented food
It is a kind of trend of the following food service industry development, but also needs to solve the rotten technical problem of less salt fermentation.
Invention content
Technical problems based on background technology, the present invention propose a kind of preservative free addition low-salt broad bean paste, adopt
It is fermented with less salt, does not add any chemical preservative, nutritive value is high, paste flavor is strong, the less salt fermentation bean cotyledon product pair of preparation
Hypertension and cardiovascular and cerebrovascular disease improve significantly.
Another object of the present invention is to provide the technological process of production that a kind of preservative free adds low-salt broad bean paste, the party
Method uses less salt zymotechnique, solves the problems, such as the putrid and deteriorated of fermentation process.
To achieve the above object, the technical solution adopted by the present invention：
A kind of preservative free addition low-salt broad bean paste, it is characterised in that raw material is prepared by following weight percent：Broad bean 12%-
24%, fresh capsicum 48%-60%, edible salt 4%-6%, wheat flour 3%-6%, edible vegetable oil 3%-8%, monosodium glutamate 1%-2%, chickens' extract 1%-
2%, spice extraction concentrate 1%-2%, fennel powder 0.3-0.6%, Chinese prickly ash 0.3-0.6%, ground cinnamon 0.2-0.6%, rosemary
Powder 0.2-0.6%, Chinese anise 0.2-0.6%, Ground Cloves 0.05-0.3%；The spice extracts concentrate by fennel seeds, flower
Green pepper, Chinese anise, Chinese cassia tree, rosemary, cloves are by weight 1：2：1：2：0.5：0.3 mixing, through 5 times of the boiling of spice weight
Boiling, solution are concentrated into one third and are made.
Preferably, preservative free adds low-salt broad bean paste：It is characterized in that：Raw material divide by weight percentage including：Broad bean
22%, fresh capsicum 57%, edible salt 6%, wheat flour 4%, edible vegetable oil 5%, monosodium glutamate 1.5%, chickens' extract 1%, spice extract concentrate
1.5%, fennel powder 0.5%, Chinese prickly ash 0.5%, ground cinnamon 0.3%, rosemary powder 0.3%, Chinese anise 0.3%, Ground Cloves 0.1%.
A kind of technological process of production of preservative free addition low-salt broad bean paste, it is characterised in that include the following steps：
S1, raw material are checked and accepted：
The supplementary material to be checked and accepted includes：Broad bean, fresh capsicum, edible salt, wheat flour, edible vegetable oil, monosodium glutamate, chickens' extract, fennel fruit
Perfume, Chinese prickly ash, Chinese anise, Chinese cassia tree, rosemary, cloves, spice extract concentrate（Fennel seeds, Chinese prickly ash, Chinese anise, Chinese cassia tree,
Rosemary, cloves）；Plastic bottle（Bucket）, vial, bottle cap, carton, carry out the examination to supplementary material according to concerned countries standard,
And ask for related license, product acceptance test report and receipt ticket to supplier, check whether in the shelf-life, examine capsicum at
It is ripe degree it is whether moderate, it is fresh it is glossy, do not wilt, free from insect pests, free from extraneous odour, the supplementary material without putrefactive phenomenon can carry out an acceptance inspection, inspection
It is whether full uniformly to test broad bean particle, nothing is gone mouldy, the supplementary material of particle of damaging by worms, free from admixture can carry out an acceptance inspection；
S2, it cleans, select：
Capsicum, broad bean are carried out cleaning to select, place to go impurity therein；Then by plastic bottle（Bucket）, vial, bottle cap carry out it is clear
Wash clean.
S3, bubble broad bean plus flour, bent essence are steamed：
In sterile purification workshop, first by the broad bean bean cotyledon piece after peeling loaded on 25 kg of trailing plants basket or so, then in the bung hole of steamer
The bean cotyledon of loading large bamboo or wicker basket is connected basket and is put into pot and steamed, basket rope ties up to the horizontal wood of bung hole by a horizontal wooden stick when water burns boiling
On stick, float bean cotyledon and be scattered in steamer bottom, bean cotyledon will be stirred continuously after entering water, be allowed to by warm uniform, scalding 2 ~ 3
Min, reaching rare degree can take out rapidly, impregnated with cold water shower, be allowed to cool down, then drain moisture, pour into inoculation
Mixed song platform, the song essence of bean cotyledon weight 0.02-0.06% is added in the bean cotyledon for pinching the visible white mark of disconnected bean cotyledon section after drying in the air with finger, bent
Essence is sufficiently mixed by the one or two and wheat flour of aspergillus oryzae or aspergillus niger spore and is mixed thoroughly；
S4, koji-making：
The broad bean mixed after wheat flour is spread in koji bed, thickness is maintained 28 ~ 30 DEG C of room temperature, is waited for that product temperature rises to 2 ~ 3 cm
37 DEG C carry out turning over Qu Yici, and the knee-piece of molding are rubbed scattered, then row shakeouts, and makes not more than 45 DEG C of product temperature, Zhi Daocan later
Until the surface of beans grows chartreuse mycelia；
S5, storage fermentation：
By every 100 kg bean cotyledons song, adds the ratio of water 150 kg, salt 15kg to prepare fermentation brine and be added in jar fermenter or pond, then
1.5% spice extraction concentrate is poured into fermentation brine and is stirred evenly, Cheng Qu is poured into jar fermenter or pond, stirs evenly and waits for it
Fermentation；It after 1 d of nature ferment in nature, is changed to lift sauce weekly 2 ~ 3 times, solarization, more dry will be passed through when lifting sauce, color and luster is deeper
Sauce unstrained spirits is concentrated, then is firmly pressed into depths fermentation, the color of sauce in moromi down and is gradually become red with the growth of fermentation time
Brown, weather exposure become ripe sauce after 3-5 months；
S6, system is shone：
The fresh capsicum after crushing is added in sauce after storage fermentation, is transferred in threshing ground system of shining, and the time is 3-5 months；
S7, allotment：
According to material rate addition salt, edible vegetable oil, monosodium glutamate, chickens' extract, fennel powder, Chinese prickly ash, ground cinnamon, rosemary powder,
Chinese anise, Ground Cloves are stirred in jacketed pan with rotating speed 36r/min, and mixing time is not less than 5 minutes；
S8, first sterilizing：
It in jacketed pan, will heat up to 90-98 DEG C, proceed by stirring sterilizing, stirring sterilization time is 30 minutes, is delivered to filling
In packaging container；
S9, filling and capping：
In plastic bottle（Bucket）, vial, bottle cap cleaning after sterilized through over cleaning, quantitative filling；
S10, sterilizing：
Product after filling sterilizes in Sterilization Kettle, when using glass bottle product：Sterilising temp is adjusted to be 121 DEG C, is gone out
Bacterium temperature-time is 25min；When using plastic bottle product：Sterilising temp is adjusted to be 80 DEG C, the sterilising temp time is
40min；
S11, packaging and storage：
Finally, the product code-spraying after sterilizing, which is put into extranal packing box, carries out packaging and storage.
Using the advantageous effect of above-mentioned technical proposal：The preservative free adds low-salt broad bean paste, and edible salt 4%-6% is added,
The chemical preservatives such as sodium benzoate are replaced using less salt fermentation process addition spice extraction concentrate natural antiseptic agent technology, it is low
Salt fermentation process is inoculated with probiotics and the natural antibiotics generated using probiotics metabolism inhibit the complex arts such as varied bacteria growing, solution
The key technical problem for certainly inhibiting varied bacteria growing in thick broad-bean sauce less salt fermentation process ensures the safety of less salt fermentation process and steady
It is qualitative, and then significantly reduce product salt content and improve product quality, the less salt that development and production nutritive value is high, paste flavor is strong
Thick broad-bean sauce healthy food.The low-salt broad bean paste product salt content produced is higher than 0.7% less than 6%, amino acid nitrogen content.System
Song is key link necessary to thick broad-bean sauce fermenting and producing, and all raw materials of thick broad-bean sauce production are inoculated with meter Qu after adding water logging material
Mould conidia powder is mixed thoroughly, and koji-making through heavy layer ventilation bed is placed in, and the size by adjusting ventilation quantity controls material in certain temperature and humidity
Range makes aspergillus oryzae mycelia abundant growth and breeding in material generate the hydrolases such as abundant protease, amylase in turn, makes
At material contained by the height of the hydrolytic enzyme activities such as protease be the biochemical basis for determining follow-up thick broad-bean sauce fermented quality.Material is pressed
Certain proportioning plus saline solution, which are made fermenting grain and are placed in fermentation vat, to ferment, leading biochemical reaction be protein in material,
The macromolecular substances such as starch are converted to the small molecules such as amino acid, soluble sugar battalion in the case where protease, amylase etc. hydrolyze enzyme effect
Substance is supported, and then is brewed into the strong bean cotyledon jam products of delicious flavour, paste flavor.Traditional thick broad-bean sauce yeast-making technology is that raw material adds water
Leaching is not sterilized after expecting and is directly inoculated with aspergillus oryzae conidia powder and carries out koji-making, and koji-making workshops are the common workshops of energy gravity-flow ventilation,
It is filtered natural air that koji-making through heavy layer ventilation process, which is divulged information,.Therefore, traditional yeast making process has from raw material and nature
More complex miscellaneous bacteria in air be easy to cause living contaminants in fermentation process, and the spice extraction concentrate of the present invention can
Inhibit varied bacteria growing, plays antisepsis.Fennel seeds in the present invention have in addition to Titian and promote as medicine-food two-purpose fragrant plant
Into gastrointestinal peristalsis, antiulcer, analgesia, maincenter paralysis, relaxation blood vessel, the effect of female hormone sample etc., the fennel fruit essence in fennel seeds
Oil has excellent broad spectrum activity antibacterial action to common food-borne pathogens and rot fungi, is a kind of natural preservative,
Field of food can be used as the good natural substitute of preserving agent, can substitute food product preservative to a certain extent.Have in raw material
There are Chinese cassia tree, cassia oil to have powerful bactericidal effect, it is better than negative patient to the effect of Gram's staining, have apparent antifungal
Effect.Antioxidant and Rosemary Oil with excellent anti-oxidation characteristics in rosemary.Chinese anise contains volatile oil, wherein mainly
Ingredient is trans- anisole, to propylene phenyl iso-amylene ether etc..Animal experiments show that having increasing leukocyte and phlegm-dispelling functions.Alcohol
Extract has antihistaminicum effect to isolated tracheal;In vitro test has inhibiting effect to various bacterias such as hay bacillus, Escherichia coli.
Cloves contains volatile oil, mainly oleic acid containing cloves, acetyl cloves oleic acid and the positive heptanone of cloves alkene, Methylpentanone, methyl, perfume (or spice) in oil
The ingredients such as pod orchid aldehyde.Has antibacterial and anthelmintic action, cloves is aromatic stomachic, can alleviate abdominal bloating, increases gastric secretion, is increased
Strong digestion power mitigates nausea and vomiting, and water decoction is to staphylococcus, streptococcus, Escherichia coli, typhoid bacillus, Pseudomonas aeruginosa etc.
There is inhibiting effect.The spice extraction concentrate that the fennel seeds, Chinese prickly ash, Chinese anise, Chinese cassia tree, rosemary, cloves are extracted carries
The flavor of bean cotyledon product is risen, while being also natural preservative, solves the antisepsis of less salt fermentation.
Amino acid nitrogen content assay method：Less salt fermentation broad bean is smashed to pieces, 30mL distilled water is added, shakes 1h,
4000r/min centrifuges 15min, takes supernatant, 10.0mL40% formalins, mixing is added, then use sodium hydroxide
Titer continues to be titrated to pH9.2, writes down the amount of consumption NaOH titer titration（mL）；100mL water is taken first to use hydrogen-oxygen simultaneously
Change sodium solution and adjust pH to 8.2, adds 10.0mL40% formalins, pH 9.2 is titrated to NaOH titer titration,
As blank assay.According to the amount of consumption NaOH titer titration, the content of amino-acid nitrogen is calculated.
Specific implementation mode
The present invention is described in further detail With reference to embodiment, but this should not be interpreted as to the present invention
The range of above-mentioned theme only limits following embodiments.
Embodiment 1
A kind of preservative free addition low-salt broad bean paste, raw material are prepared by following mass percent：Broad bean 15%, fresh capsicum 60%, food
With salt 5%, wheat flour 3%, edible vegetable oil 8%, monosodium glutamate 2%, chickens' extract 2%, spice extraction concentrate 2%, fennel powder 0.6%, flower
Green pepper 0.6%, ground cinnamon 0.5%, rosemary powder 0.5%, Chinese anise 0.5%, Ground Cloves 0.3%；Spice extraction concentrate by
Fennel seeds, Chinese prickly ash, Chinese anise, Chinese cassia tree, rosemary, cloves are by weight 1：2：1：2：0.5：0.3 mixing, through spice weight
5 times of boiling boiling, solution are concentrated into one third and are made.
A kind of technological process of production of preservative free addition low-salt broad bean paste, it is characterised in that include the following steps：
S1, raw material are checked and accepted：
The supplementary material to be checked and accepted includes：Broad bean, fresh capsicum, edible salt, wheat flour, edible vegetable oil, monosodium glutamate, chickens' extract, fennel fruit
Perfume, Chinese prickly ash, Chinese anise, Chinese cassia tree, rosemary, cloves, spice extract concentrate（Fennel seeds, Chinese prickly ash, Chinese anise, Chinese cassia tree,
Rosemary, cloves）；Plastic bottle（Bucket）, vial, bottle cap, carton, carry out the examination to supplementary material according to concerned countries standard,
And ask for related license, product acceptance test report and receipt ticket to supplier, check whether in the shelf-life, examine capsicum at
It is ripe degree it is whether moderate, it is fresh it is glossy, do not wilt, free from insect pests, free from extraneous odour, the supplementary material without putrefactive phenomenon can carry out an acceptance inspection, inspection
It is whether full uniformly to test broad bean particle, nothing is gone mouldy, the supplementary material of particle of damaging by worms, free from admixture can carry out an acceptance inspection；
S2, it cleans, select：
Capsicum, broad bean are carried out cleaning to select, place to go impurity therein；Then by plastic bottle（Bucket）, vial, bottle cap carry out it is clear
Wash clean.
S3, bubble broad bean plus flour, bent essence are steamed：
In sterile purification workshop, first by the broad bean bean cotyledon piece after peeling loaded on 25 kg of trailing plants basket or so, then in the bung hole of steamer
The bean cotyledon of loading large bamboo or wicker basket is connected basket and is put into pot and steamed, basket rope ties up to the horizontal wood of bung hole by a horizontal wooden stick when water burns boiling
On stick, float bean cotyledon and be scattered in steamer bottom, bean cotyledon will be stirred continuously after entering water, be allowed to by warm uniform, scalding 2 ~ 3
Min, reaching rare degree can take out rapidly, impregnated with cold water shower, be allowed to cool down, then drain moisture, pour into inoculation
Mixed song platform, the song essence of bean cotyledon weight 0.02-0.06% is added in the bean cotyledon for pinching the visible white mark of disconnected bean cotyledon section after drying in the air with finger, bent
Essence is sufficiently mixed by the one or two and wheat flour of aspergillus oryzae or aspergillus niger spore and is mixed thoroughly；
S4, koji-making：
The broad bean mixed after wheat flour is spread in koji bed, thickness is maintained 28 ~ 30 DEG C of room temperature, is waited for that product temperature rises to 2 ~ 3 cm
37 DEG C carry out turning over Qu Yici, and the knee-piece of molding are rubbed scattered, then row shakeouts, and makes not more than 45 DEG C of product temperature, Zhi Daocan later
Until the surface of beans grows chartreuse mycelia；
S5, storage fermentation：
By every 100 kg bean cotyledons song, adds the ratio of water 150 kg, salt 15kg to prepare fermentation brine and be added in jar fermenter or pond, then
1.5% spice extraction concentrate is poured into fermentation brine and is stirred evenly, Cheng Qu is poured into jar fermenter or pond, stirs evenly and waits for it
Fermentation；It after 1 d of nature ferment in nature, is changed to lift sauce weekly 2 ~ 3 times, solarization, more dry will be passed through when lifting sauce, color and luster is deeper
Sauce unstrained spirits is concentrated, then is firmly pressed into depths fermentation, the color of sauce in moromi down and is gradually become red with the growth of fermentation time
Brown, weather exposure become ripe sauce after 3-5 months；
S6, system is shone：
The fresh capsicum after crushing is added in sauce after storage fermentation, is transferred in threshing ground system of shining, and the time is 3-5 months；
S7, allotment：
According to material rate addition salt, edible vegetable oil, monosodium glutamate, chickens' extract, fennel powder, Chinese prickly ash, ground cinnamon, rosemary powder,
Chinese anise, Ground Cloves are stirred in jacketed pan with rotating speed 36r/min, and mixing time is not less than 5 minutes；
S8, first sterilizing：
It in jacketed pan, will heat up to 90-98 DEG C, proceed by stirring sterilizing, stirring sterilization time is 30 minutes, is delivered to filling
In packaging container；
S9, filling and capping：
In plastic bottle（Bucket）, vial, bottle cap cleaning after sterilized through over cleaning, quantitative filling；
S10, sterilizing：
Product after filling sterilizes in Sterilization Kettle, when using glass bottle product：Sterilising temp is adjusted to be 121 DEG C, is gone out
Bacterium temperature-time is 25min；When using plastic bottle product：Sterilising temp is adjusted to be 80 DEG C, the sterilising temp time is
40min；
S11, packaging and storage：
Finally, the product code-spraying after sterilizing, which is put into extranal packing box, carries out packaging and storage.
Embodiment 2
Preservative free adds low-salt broad bean paste, by the mass percent of following raw materials with preparation：Broad bean 22%, fresh capsicum 57%, food
With salt 6%, wheat flour 4%, edible vegetable oil 5%, monosodium glutamate 1.5%, chickens' extract 1%, spice extraction concentrate 1.5%, fennel powder
0.5%, Chinese prickly ash 0.5%, ground cinnamon 0.3%, rosemary powder 0.3%, Chinese anise 0.3%, Ground Cloves 0.1%.The spice extraction
Concentrate is by fennel seeds, Chinese prickly ash, Chinese anise, Chinese cassia tree, rosemary, cloves by weight 1：2：1：2：0.5：0.3 mixing, through perfume (or spice)
The boiling of 5 times of pungent material weight is boiled, and solution is concentrated into one third and is made.
The specific technological process of production is prepared as described in Example 1.
Embodiment 3
A kind of preservative free addition low-salt broad bean paste, raw material are prepared by following mass percent：Broad bean 24%, fresh capsicum 58%, food
With salt 4%, wheat flour 6%, edible vegetable oil 3%, monosodium glutamate 1%, chickens' extract 1.5%, spice extraction concentrate 1.1%, fennel powder
0.3%, Chinese prickly ash 0.3%, ground cinnamon 0.2%, rosemary powder 0.2%, Chinese anise 0.2%, Ground Cloves 0.2%；The spice extraction
Concentrate is by fennel seeds, Chinese prickly ash, Chinese anise, Chinese cassia tree, rosemary, cloves by weight 1：2：1：2：0.5：0.3 mixing, through perfume (or spice)
The boiling of 5 times of pungent material weight is boiled, and solution is concentrated into one third and is made.
The specific technological process of production is prepared as described in Example 1.
The characteristic of thick broad-bean sauce prepared by above three embodiments is as follows：
Claims (3)
1. a kind of preservative free adds low-salt broad bean paste, it is characterised in that raw material is prepared by following weight percent：Broad bean 12%-
24%, fresh capsicum 48%-60%, edible salt 4%-6%, wheat flour 3%-6%, edible vegetable oil 3%-8%, monosodium glutamate 1%-2%, chickens' extract 1%-
2%, spice extraction concentrate 1%-2%, fennel powder 0.3-0.6%, Chinese prickly ash 0.3-0.6%, ground cinnamon 0.2-0.6%, rosemary
Powder 0.2-0.6%, Chinese anise 0.2-0.6%, Ground Cloves 0.05-0.3%；The spice extracts concentrate by fennel seeds, flower
Green pepper, Chinese anise, Chinese cassia tree, rosemary, cloves are by weight 1：2：1：2：0.5：0.3 mixing, through 5 times of the boiling of spice weight
Boiling, solution are concentrated into one third and are made.
2. preservative free according to claim 1 adds low-salt broad bean paste, it is characterised in that：Raw material divides by weight percentage
Including：Broad bean 22%, fresh capsicum 57%, edible salt 6%, wheat flour 4%, edible vegetable oil 5%, monosodium glutamate 1.5%, chickens' extract 1%, spice
Extract concentrate 1.5%, fennel powder 0.5%, Chinese prickly ash 0.5%, ground cinnamon 0.3%, rosemary powder 0.3%, Chinese anise 0.3%, fourth
Face powder 0.1%.
3. a kind of technological process of production of preservative free addition low-salt broad bean paste according to claim 1, it is characterised in that
Include the following steps：
S1, raw material are checked and accepted：
The supplementary material to be checked and accepted includes：Broad bean, fresh capsicum, edible salt, wheat flour, edible vegetable oil, monosodium glutamate, chickens' extract, fennel fruit
Perfume, Chinese prickly ash, Chinese anise, Chinese cassia tree, rosemary, cloves, spice extract concentrate；Plastic bottle（Bucket）, vial, bottle cap, paper
Case carries out the examination to supplementary material according to concerned countries standard, and asks for related license, product acceptance test report to supplier
And receipt ticket, check whether in the shelf-life, examine capsicum maturity it is whether moderate, it is fresh it is glossy, do not wilt, free from insect pests,
Free from extraneous odour, the supplementary material without putrefactive phenomenon can carry out an acceptance inspection, examine broad bean particle it is whether full uniformly, without go mouldy, particle of damaging by worms,
The supplementary material of free from admixture can carry out an acceptance inspection；
S2, it cleans, select：
Capsicum, broad bean are carried out cleaning to select, place to go impurity therein；Then by plastic bottle（Bucket）, vial, bottle cap carry out it is clear
Wash clean；
S3, bubble broad bean plus flour, bent essence are steamed：
In sterile purification workshop, first by the broad bean bean cotyledon piece after peeling loaded on 25 kg of trailing plants basket or so, then in the bung hole of steamer
The bean cotyledon of loading large bamboo or wicker basket is connected basket and is put into pot and steamed, basket rope ties up to the horizontal wood of bung hole by a horizontal wooden stick when water burns boiling
On stick, float bean cotyledon and be scattered in steamer bottom, bean cotyledon will be stirred continuously after entering water, be allowed to by warm uniform, scalding 2 ~ 3
Min, reaching rare degree can take out rapidly, impregnated with cold water shower, be allowed to cool down, then drain moisture, pour into inoculation
Mixed song platform, the song essence of bean cotyledon weight 0.02-0.06% is added in the bean cotyledon for pinching the visible white mark of disconnected bean cotyledon section after drying in the air with finger, bent
Essence is sufficiently mixed by the one or two and wheat flour of aspergillus oryzae or aspergillus niger spore and is mixed thoroughly；
S4, koji-making：
The broad bean mixed after wheat flour is spread in koji bed, thickness is maintained 28 ~ 30 DEG C of room temperature, is waited for that product temperature rises to 2 ~ 3 cm
37 DEG C carry out turning over Qu Yici, and the knee-piece of molding are rubbed scattered, then row shakeouts, and makes not more than 45 DEG C of product temperature, Zhi Daocan later
Until the surface of beans grows chartreuse mycelia；
S5, storage fermentation：
By every 100 kg bean cotyledons song, adds the ratio of water 150 kg, salt 15kg to prepare fermentation brine and be added in jar fermenter or pond, then
1.5% spice extraction concentrate is poured into fermentation brine and is stirred evenly, Cheng Qu is poured into jar fermenter or pond, stirs evenly and waits for it
Fermentation；It after 1 d of nature ferment in nature, is changed to lift sauce weekly 2 ~ 3 times, solarization, more dry will be passed through when lifting sauce, color and luster is deeper
Sauce unstrained spirits is concentrated, then is firmly pressed into depths fermentation, the color of sauce in moromi down and is gradually become red with the growth of fermentation time
Brown, weather exposure become ripe sauce after 3-5 months；
S6, system is shone：
The fresh capsicum after crushing is added in sauce after storage fermentation, is transferred in threshing ground system of shining, and the time is 3-5 months；
S7, allotment：
According to material rate addition salt, edible vegetable oil, monosodium glutamate, chickens' extract, fennel powder, Chinese prickly ash, ground cinnamon, rosemary powder,
Chinese anise, Ground Cloves are stirred in jacketed pan with rotating speed 36r/min, and mixing time is not less than 5 minutes；
S8, first sterilizing：
It in jacketed pan, will heat up to 90-98 DEG C, proceed by stirring sterilizing, stirring sterilization time is 30 minutes, is delivered to filling
In packaging container；
S9, filling and capping：
In plastic bottle（Bucket）, vial, bottle cap cleaning after sterilized through over cleaning, quantitative filling；
S10, sterilizing：
Product after filling sterilizes in Sterilization Kettle, when using glass bottle product：Sterilising temp is adjusted to be 121 DEG C, is gone out
Bacterium temperature-time is 25min；When using plastic bottle product：Sterilising temp is adjusted to be 80 DEG C, the sterilising temp time is
40min；
S11, packaging and storage：
Finally, the product code-spraying after sterilizing, which is put into extranal packing box, carries out packaging and storage.
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| CN109463639A (en) * | 2018-12-24 | 2019-03-15 | 左汶骏 | A kind of oil thick broad-bean sauce and preparation method thereof |
| CN110200222A (en) * | 2019-07-12 | 2019-09-06 | 四川德创农业发展有限公司 | A kind of production technology of instant thick broad-bean sauce |
| CN110973494A (en) * | 2019-10-25 | 2020-04-10 | 宁夏宁杨食品有限公司 | Method for preparing broad bean paste by low-temperature post-fermentation |
| CN111184206A (en) * | 2020-02-01 | 2020-05-22 | 张皓 | Special seasoning sauce with plain flavor and preparation method thereof |
| CN113907273A (en) * | 2021-10-18 | 2022-01-11 | 马鞍山市十月丰食品有限公司 | Low-salt thick broad-bean sauce and preparation method thereof |
| CN114009738A (en) * | 2021-10-25 | 2022-02-08 | 四川味滋美食品科技有限公司 | Thin oil hotpot condiment and preparation method thereof |
| CN114304512A (en) * | 2022-01-07 | 2022-04-12 | 四川省郫县豆瓣股份有限公司 | Thick broad-bean sauce fermentation process |
| CN114886085A (en) * | 2022-05-10 | 2022-08-12 | 宜宾国平食品科技有限责任公司 | Functional microbial fermentation type broad bean paste and preparation process thereof |
| CN114886085B (en) * | 2022-05-10 | 2023-10-10 | 北京勇搏科技有限公司 | Functional microorganism fermentation type thick broad-bean sauce and preparation process thereof |
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