CN109105752A - A kind of method of bean cotyledon sweet tea valve Rapid Fermentation stage by stage - Google Patents
A kind of method of bean cotyledon sweet tea valve Rapid Fermentation stage by stage Download PDFInfo
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- CN109105752A CN109105752A CN201811257217.5A CN201811257217A CN109105752A CN 109105752 A CN109105752 A CN 109105752A CN 201811257217 A CN201811257217 A CN 201811257217A CN 109105752 A CN109105752 A CN 109105752A
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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Abstract
The invention belongs to food processing technology field, the method for specially a kind of bean cotyledon sweet tea valve Rapid Fermentation stage by stage.This method early period is fermented using low temperature less salt, and microorganism, enzyme immixture are evenly distributed, and inhibits wherein varied bacteria growing, and the microorganism for retaining leading fermentation is dominant microflora；Less salt hot fermentation, rapid microbial growth are further used, it is small-molecule substance that protease, amylase etc., which decompose rapidly macromolecular substances in semen viciae fabae, and amino nitrogen and other flavor substance contents are promoted rapidly；High temperature post-fermentation with high salt is finally used, it can be that thick broad-bean sauce builds environment of guaranteeing the quality that high temperature, which is with high salt while beans sauce builds after-ripening condition,.Thick broad-bean sauce continues to ferment in hot conditions, and the later period gradually decomposes and obtains various flavor substances, and it is preferable to obtain flavor, the preferable thick broad-bean sauce of quality.
Description
Technical field
The invention belongs to food processing technology field, the method for specially a kind of bean cotyledon sweet tea valve Rapid Fermentation stage by stage.
Background technique
Ferment bean food it is tasty, it is full of nutrition, be conducive to digestion, and have certain medical value, in China
There is the history of more than one thousand years, becomes essential flavouring in people's diet.Microbes point in thick broad-bean sauce fermentation process
The macromolecular substances such as protein, the starch in raw material are solved, the taste compounds such as alcohol, acid, ester are generated, assign the unique color of thick broad-bean sauce
Pool, fragrance, flavour, form keep thick broad-bean sauce full of nutrition, unique flavor.The ingredient in raw material is generated in microbial metabolism simultaneously
Various enzymes under the action of decompose and recombination, generate all kinds of active materials, fibrinolysin, Furanones compound and melanoidin element
Deng imparting thick broad-bean sauce promotion organism metabolism；It adjusts intestinal flora, promote digestion；It is anti-oxidant；Prevent liver cancer equal health-care effects.
Thick broad-bean sauce is mostly to prevent sauce unstrained spirits corrupt using high salt fermentation at present, assigns thick broad-bean sauce saline taste appropriate, while and ammonia
Base acid is in jointly delicate flavour, increases the flavor of beans sauce.But the activity of the excessively high meeting protease inhibition of brine concentration, causes breaks down proteins
Rate slows down, and fermentation period extends.And salinity intake is excessively high has larger harm to human health, low salt diet has been research heat
Point.Therefore the control of brine concentration ferments to thick broad-bean sauce most important.
Summary of the invention
Regarding the issue above, the present invention provides a kind of method of bean cotyledon sweet tea valve Rapid Fermentation stage by stage.It should
In method, early period is fermented using low temperature less salt, microorganism, enzyme immixture, inhibits varied bacteria growing, retains fermentation Main Bacteria
Group is dominant colony；Further use less salt hot fermentation, protease Rapid Fermentation protein, amino nitrogen and other flavors
Matter content is promoted rapidly；High temperature post-fermentation with high salt is finally used, high temperature is that beans sauce builds after-ripening condition and environment of guaranteeing the quality.Thick broad-bean sauce
Continue to ferment in hot conditions, the later period gradually decomposes and obtains various flavor substances, to obtain that a kind of flavor is preferable, and quality is preferable
Thick broad-bean sauce.
In order to achieve the above-mentioned object of the invention, the specific technical proposal of the invention is:
A kind of method of bean cotyledon sweet tea valve Rapid Fermentation stage by stage, method includes the following steps:
The preparation of sweet tea valve
(1) valve: the dried broad bean valve of shelling is scalded, proper amount of boiling water blanching about 2-6min is added in impurity elimination, filters, cooling.
(2) it is inoculated with koji-making
The flour for accounting for semen viciae fabae valve quality 17% is added, appropriate Qu Jinghu wine 3.042, which is added, makes mould amount in semen viciae fabae mixture
Up to 106CFU/g；Humidity 80%, 30 DEG C of cultures 48h, 12h turn over Qu Yici.
(3) sweet tea valve makes: aseptically by bean cotyledon song and salt water by 1:1.2-1:0.8 (must once be added salt and
Water makes the final concentration of 4-18% of salt) mixing, it stirs evenly.
It is divided into three phases to ferment:
First stage: less salt (4-10%), 4-12 DEG C of fermentation 10d, microorganism, enzyme, salt are sufficiently mixed in fermentation system
Even, microorganism slowly grows, and enzyme activity is lower；
Second stage: less salt (4-10%), 30-45 DEG C of fermentation 2-10d, microorganism mass propagation, protease, amylase,
The enzyme activity such as fat are higher, the macromolecular substances such as substrate protein white matter, starch, fat be broken down under the action of enzyme amino nitrogen,
The flavor substances such as amino acid, alcohol, aldehyde, acid can also generate alcohols, phenols functional materials；
Phase III: edible salt is added to (12-18%) high in salt, 30-45 DEG C is continued the 20-30d that ferments, high salt energy
The growth for inhibiting most of environmental pollution microorganism, plays the role of guaranteeing the quality to thick broad-bean sauce；It is with high salt to have certain inhibition to protease
Effect, but under hot conditions the enzyme activity such as protease, lipase remain unchanged it is higher, continue bottom exploded object generate various flavor substances and
Functional components.
The positive effect of the present invention are as follows:
(1) sweet tea valve of " temperature creep stress gradient fermentation-low temperature less salt-high-temperature low salt-high temperature and high salt fermentation stage by stage "
Compared to sweet tea valve of high temperature and high salt fermentation of routine, its fermenting speed is fast, and fragrance is stronger, and color is preferable；And compared to less salt
Hot fermentation system, although its fermenting speed is suitable, the softer coordination of valve fragrance, lobed is also more complete.
(2) less salt (3-7%) fermentation uses (4-12 DEG C) inhibition foreign-bacteria active of low temperature sweet tea valve early period, then passes through high temperature
(30-45 DEG C) the specific time (2-10d) of fermentation adds edible salt to (12-18%) with high salt, inhibits to protect while varied bacteria growing
It demonstrate,proves sweet tea valve fermentation superior microorganism and main enzyme system continues molecule macromolecular substances in system and generates flavor substance.This method
The sweet tea valve fermenting speed that ferments is fast, and fermentation 28d finished product lobed is complete, and color is in yellowish-brown, sauce aromatic flavour.
Detailed description of the invention
Fig. 1 is different modes fermentation sweet tea valve amino-acid nitrogen content dynamic change figure.
Fig. 2 is different modes fermentation sweet tea valve total acid content dynamic change figure.
Specific embodiment
In order to which goal of the invention of the invention, technical solution and advantage is more clearly understood, below with reference to specific embodiment party
The present invention is described in further detail for formula, but the range that this should not be interpreted as to the above-mentioned theme of the present invention is only limitted to following realities
Apply example.
% involved in the application unless otherwise specified, indicates its mass percentage, i.e. wt%.
Embodiment 1:
A kind of method of bean cotyledon sweet tea valve temperature creep stress Rapid Fermentation stage by stage, method includes the following steps:
The preparation of sweet tea valve
(1) valve: the dried broad bean valve 5kg of shelling is scalded, proper amount of boiling water blanching about 4min is added in impurity elimination, filters, cooling.
(2) it is inoculated with koji-making
The flour of semen viciae fabae valve quality 17% is added, appropriate Qu Jinghu wine 3.042, which is added, reaches mould amount in semen viciae fabae mixture
106CFU/g；Humidity 80%, 30 DEG C of cultures 48h, 12h turn over Qu Yici.
(3) sweet tea valve makes: aseptically by bean cotyledon song and salt water 1:1.2 in mass ratio (salt, water is once added,
6%) the final concentration of of salt mixes, stir evenly.
Being divided into several stages ferments:
First stage: less salt (6%), 8 DEG C of fermentation 8d, microorganism, enzyme, salt are sufficiently mixed uniformly micro- life in fermentation system
Object is slowly grown, and enzyme activity is lower；
Second stage: less salt (6%), 37 DEG C of fermentation 4d, microorganism mass propagation, the enzyme activity such as protease, amylase, fat
It is higher, the macromolecular substances such as substrate protein white matter, starch, fat be broken down under the action of enzyme amino nitrogen, amino acid, alcohol,
The flavor substances such as aldehyde, acid can also generate alcohols, phenols functional materials；
Phase III: edible salt is added to (16%) high in salt, 37 DEG C are continued fermentation fermentation 20d, and high salt can inhibit
The growth of most of contaminating microorganisms plays the role of guaranteeing the quality to thick broad-bean sauce；It is with high salt to have certain inhibiting effect to protease, still
The enzyme activity such as protease, lipase remain unchanged higher under hot conditions, continue bottom exploded object generate various flavor substances and it is functional at
Point.
Embodiment 2:
A kind of method of bean cotyledon sweet tea valve temperature creep stress Rapid Fermentation stage by stage, method includes the following steps:
The preparation of sweet tea valve
(1) valve: the dried broad bean valve 5kg of shelling is scalded, proper amount of boiling water blanching about 4min is added in impurity elimination, filters, cooling.
(2) it is inoculated with koji-making
The flour of semen viciae fabae valve quality 17% is added, appropriate Qu Jinghu wine 3.042, which is added, reaches mould amount in semen viciae fabae mixture
106CFU/g；Humidity 80%, 30 DEG C of cultures 48h, 12h turn over Qu Yici.
(3) sweet tea valve makes: (salt, water, salt is once aseptically added in bean cotyledon song and salt water 1:1 in mass ratio
It is final concentration of 9%) mix, stir evenly.
Being divided into several stages ferments:
First stage: less salt (9%), 10 DEG C of fermentation 8d；
Second stage: less salt (9%), 37 DEG C of fermentation 4d；
Phase III: edible salt is added to (15%) high in salt, 37 DEG C are continued fermentation fermentation 20d.
Comparative example 1:
A kind of method of bean cotyledon sweet tea valve high temperature and high salt traditional zymotic, method includes the following steps:
The preparation of sweet tea valve
(1) valve: the dried broad bean valve 5kg of shelling is scalded, proper amount of boiling water blanching about 4min is added in impurity elimination, filters, cooling.
(2) it is inoculated with koji-making
The flour of semen viciae fabae valve quality 17% is added, appropriate Qu Jinghu wine 3.042, which is added, reaches mould amount in semen viciae fabae mixture
106CFU/g；Humidity 80%, 30 DEG C of cultures 48h, 12h turn over Qu Yici.
(3) sweet tea valve makes: aseptically by bean cotyledon song and salt water 1:1.2 in mass ratio (salt, water is once added,
15%) the final concentration of of salt mixes, stir evenly, 37 DEG C of fermentation 32d.
Comparative example 2:
A kind of method of bean cotyledon sweet tea valve less salt hot fermentation, method includes the following steps:
The preparation of sweet tea valve
(1) valve: the dried broad bean valve 5kg of shelling is scalded, proper amount of boiling water blanching about 4min is added in impurity elimination, filters, cooling.
(2) it is inoculated with koji-making
The flour of semen viciae fabae valve quality 17% is added, appropriate Qu Jinghu wine 3.042, which is added, reaches mould amount in semen viciae fabae mixture
106CFU/g；Humidity 80%, 30 DEG C of cultures 48h, 12h turn over Qu Yici.
(3) sweet tea valve makes: aseptically by bean cotyledon song and salt water 1:1.2 in mass ratio (salt, water is once added,
6%) the final concentration of of salt mixes, stir evenly, 37 DEG C of fermentation 32d.
Comparative example 3:
A kind of method of bean cotyledon sweet tea valve temperature gradient fermentation with high salt, method includes the following steps:
The preparation of sweet tea valve
(1) valve: the dried broad bean valve 5kg of shelling is scalded, proper amount of boiling water blanching about 4min is added in impurity elimination, filters, cooling.
(2) it is inoculated with koji-making
The flour of semen viciae fabae valve quality 17% is added, appropriate Qu Jinghu wine 3.042, which is added, reaches mould amount in semen viciae fabae mixture
106CFU/g；Humidity 80%, 30 DEG C of cultures 48h, 12h turn over Qu Yici.
(3) sweet tea valve makes: (salt, water, salt is once aseptically added in bean cotyledon song and salt water 1:1 in mass ratio
It is final concentration of 15%) mix, stir evenly.
It is divided into two temperature gradients to ferment:
First stage: less salt, 8 DEG C of fermentation 8d, microorganism, enzyme, salt are sufficiently mixed uniformly in fermentation system, and microorganism is slow
Growth, enzyme activity are lower；
Second stage: 37 DEG C of fermentation 24d of high temperature with high salt, microorganism mass propagation, the enzyme activity such as protease, amylase, fat
It is higher, the macromolecular substances such as substrate protein white matter, starch, fat be broken down under the action of enzyme amino nitrogen, amino acid, alcohol,
The flavor substances such as aldehyde, acid can also generate alcohols, phenols functional materials.
Index determining method in embodiment:
The measurement of 1 sweet tea valve alite degree
1.1 detection methods: it uses national standard " the measurement silver nitrate titration method of GB/T 11896-89 water quality chloride ".
The sample 10g (being accurate to 0.001g) smashed to pieces is weighed in 100mL beaker, 40mL distilled water stirring and dissolving is added,
It is all transferred in 100mL volumetric flask, constant volume, vibrates back and forth for several times, stand 5min.
Above-mentioned sample liquid 20mL is drawn, is put into clean 250mL triangular flask, distilled water 70mL is added, 5% chromic acid is added dropwise
Potassium indicator 1mL is titrated with the 0.1mol/L silver nitrate standard liquid demarcated, until just having shown brick-red is terminal, writes down consumption
The volume of silver nitrate standard solution, while doing reagent blank.
The calculation formula of salinity are as follows:
X: mass fraction, numerical value are indicated with %；
C1: silver nitrate concentration, unit (mol/L)；
V1: the volume of titration sample consumption silver nitrate, unit (mL)；
V0: the volume of titration blank consumption silver nitrate, unit (mL)；
K: extension rate；
M (v): the quality or volume of reagent, unit (g or mL).
The measurement of total acid in 1.2 thick broad-bean sauce:
Weigh about 20.0g and ground uniform sample and be placed in 200mL small beaker, be added 100mL water (sufficiently stir evenly, must
Heated when wanting), it is sufficiently stirred in immigration volumetric flask and is settled to 200mL, it is spare that sample diluting liquid is obtained by filtration in mixing.Draw 10mL
In 200mL beaker 60mL water is added, with NaOH standard solution [C in dilution(NaOH)=0.050mol/L] it is titrated to pH 8.2,
The volume (mL) of record consumption NaOH standard solution,
Calculate the total acid content (in terms of lactic acid) in available total acid content sample:
In formula:
X --- the total acid content (in terms of lactic acid) in sample, unit are gram every hectogram (g/100g)；
V1--- the volume of measurement sample dilution consumption NaOH standard titration solution, unit milliliter (mL)；
V2--- reagent blank consumes the volume of NaOH standard titration solution, and unit is milliliter (mL)；
V3--- the sample dilution amount of taking, unit are milliliter (mL)；
C --- the concentration of NaOH standard titration solution, unit are mole every liter (mol/L)；
0.090 --- with 1.00mL NaOH standard solution [C(Na OH)=1.000mol/L] comparable lactic acid quality, it is single
Position is gram (g).
The measurement of amino nitrogen in 1.3 thick broad-bean sauce:
The measurement of amino nitrogen in thick broad-bean sauce: weighing about 20.0g and ground uniform sample and be placed in 200mL small beaker,
100mL water (sufficiently stirring evenly, heat when necessary) is added, is sufficiently stirred in immigration volumetric flask and is settled to 200mL, mixing is obtained by filtration
Sample diluting liquid is spare.10mL dilution, 60mL water are added in 200mL beaker, with NaOH standard solution [C(Na OH)=
0.050mol/L] it is titrated to pH meter instruction pH 8.2, the volume (mL) of record consumption NaOH standard solution.10.0mL formaldehyde is added
Solution simultaneously mixes, and is further continued for being titrated with NaOH standard solution, the volume (mL) of the NaOH standard solution consumed when recording pH 9.2.
70mL water is taken simultaneously, first adjusting pH with NaOH standard solution is 8.2, adds 10.0mL formalin, continues to use after mixing
NaOH standard solution is titrated to pH 9.2, while doing reagent blank test.
The content of amino nitrogen in sample:
X --- the content of amino nitrogen in sample, unit are gram every hectogram (g/100g)；
V1--- the volume of formaldehyde post consumption NaOH standard titration solution, unit milliliter is added in measurement sample dilution
(mL)；
V2--- the volume of formaldehyde post consumption NaOH standard titration solution is added in reagent blank, and unit is milliliter (mL)；
V3--- the sample dilution amount of taking, unit are milliliter (mL)；
C --- the concentration of NaOH standard titration solution, unit are mole every liter (mol/L)；
0.014 --- with 1.00mL NaOH standard solution [C(Na OH)=1.000mol/L] comparable nitrogen quality, unit
For gram (g).
The detection of 2 harmful microorganisms
The detection of 2.1 different salinity sweet tea valve pathogenic bacteria
Respectively refer to " GB 4789.3-2016 national food safety standard food microbiological examination enumeration of coliforms "
" inspection of GB 4789.10-2016 national food safety standard food microbiological examination staphylococcus aureus " is to being fermented into
Coliform and staphylococcus aureus are counted in product.
The classification of 2.2 different salinity sweet tea valve sense organs
Referring to the sense organ description in thick broad-bean sauce grade scale in " GB/T20560-2006 geography symbol product bean paste "
Sweet tea valve of fermentation is described.
3 measurement results
3.1 different fermentations mode sweet tea valve amino-acid nitrogen content dynamic changes
Fig. 1 is different modes fermentation sweet tea valve amino-acid nitrogen content dynamic change figure, embodiment 1,2 (stage fermentation) and right
Amino-acid nitrogen content highest in ratio 2 (less salt hot fermentation) system.Since the early period of embodiment 1 (stage fermentation) is in low temperature
Condition, therefore its enzyme activity is lower, amino-acid nitrogen content is increased speed slowly.Less salt (6%, 9%) condition enzyme activity and microorganism contain
Amount is higher, therefore increases speed most fastly in less salt high temperature fermentation stage amino-acid nitrogen content.Enzyme activity in less salt hot fermentation system
Always high level is maintained, therefore its amino-acid nitrogen content rate of climb is most fast.
3.2 different fermentations mode sweet tea valve total acid content dynamic changes
Fig. 2 is different modes fermentation sweet tea valve total acid content dynamic change figure, and low-salt conditions microorganism growth ability is strong, especially
It is to produce the bacterial strains such as lactic acid bacteria and the saccharomycete of acid, and most bacterial growths are suppressed under high salt conditions, therefore total in less salt system
Acid content is much higher than high salt fermentation system.Total acid in embodiment 1,2 (stage fermentation) and comparative example 2 (less salt hot fermentation) system
Content highest.Wherein (comparative example 2) 6% hot fermentation system fermentation 8d just peaks 1.78g/100g, and high temperature with high salt
Fermentation system ferments its total acid content of 28d only 1.31g/100g.Embodiment 1,2 (stage fermentation) system total acid content is lower than less salt
High salt fermentation system, ferment 28d total acid content only 1.61g/100g.
3.3 different fermentations mode sweet tea valve sensory evaluations
1 sense organ evaluating meter of table
Analyses Methods for Sensory Evaluation Results shows that fermenting speed is fast, therefore flavor generates speed for comparative example 2 (less salt fermentation sweet tea valve)
Comparatively fast.In conjunction with the interpretation of result of amino nitrogen and total acid content, comparative example 1 (hot fermentation with high salt) and embodiment 1,2 (6%,
9% salt batch fermentation) fermentation its amino-acid nitrogen content of 12d it is close, about 0.6g/100g；But micro- life in hot fermentation system
The object speed of growth is very fast, and wherein saccharomycete and lactic acid bacteria metabolism alcohol and sour odour material ability are stronger, therefore hot fermentation sweet tea valve
Sub- vinosity and tart flavour are heavier；And using cold fermentation embodiment (stage fermentation) sweet tea valve early period, the growth of microorganism is pressed down
System, part bacterial strain may have been inactivated in the condition, therefore tart flavour and vinosity are thin after later period raising temperature fermentation, and paste flavor taste is low
Other miscellaneous bacterias are more in salt hot fermentation system, and enzyme activity is vigorous, and nutritional ingredient therein is largely decomposed, by aching and limpization, because
This is almost soft rotten shapeless to fermentation later period valve.Sweet tea valve that less salt ferments in the system of embodiment (stage fermentation) is in height
Salinity therein is added to 15% after warm condition fermentation 4d, the growth with high salt that can inhibit other miscellaneous bacterias also has enzyme activity certain
Inhibiting effect salt tolerant dominant strain therein still can grow, be suitble to thick broad-bean sauce fermentation system with high salt act on albumen
The enzyme systems such as enzyme, amylase continue to decompose macromolecular substances to be small-molecule substance, therefore the sweet tea valve sauce aromatic flavour in later period of fermenting,
And valve form is still complete.And hot fermentation system fermenting speed with high salt is slower, paste flavor taste is weaker, and the fermentation later period still has mould
Taste.
For comprehensive physical and chemical and organoleptic indicator the results show that stage fermentation sweet tea valve fermenting speed is fast, color is preferable；Fragrance is more
Soft coordination, lobed are also more complete.
3.4 safety detection
Testing result shows in the sample of all fermentations and detects without staphylococcus aureus that coliform content is respectively less than
20CFU/g.So the method for less salt batch fermentation thick broad-bean sauce is safe and feasible.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (1)
1. a kind of method of bean cotyledon sweet tea valve Rapid Fermentation stage by stage, it is characterised in that the following steps are included:
1) it scalds valve: by the dried broad bean valve impurity elimination of shelling, proper amount of boiling water blanching 2-6 min is added, filters, it is cooling；
2) it is inoculated with koji-making
In terms of mass percentage, the flour for accounting for dried broad bean weight 17% is added, Qu Jinghu wine 3.042, which is added, makes semen viciae fabae mixture
Middle mould amount is 106CFU/g；48 h are cultivated under conditions of humidity 80%, 30 DEG C, and 12 h turn over Qu Yici；
3) aseptically bean cotyledon song is mixed with salt water 1:1.2-1:0.8 in mass ratio, Yan Heshui must be added at one time, made
The final concentration of 4-18% of salt, stirs evenly, then ferments stage by stage:
First stage: in salinity 4-10%, 4-12 DEG C of temperature 10 d of fermentation；
Second stage: in salinity 4-10%, 30-45 DEG C of fermentation 2-10 d of temperature；
Phase III: adding edible salt to salinity 12-18%, continue in 30-45 DEG C of temperature fermentation fermentation 20-30 d to get.
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| CN109965216A (en) * | 2019-03-05 | 2019-07-05 | 成都市旺丰食品有限责任公司 | A kind of preparation method improving bean cotyledon sweet tea valve flavor |
| CN109965217A (en) * | 2019-03-05 | 2019-07-05 | 成都市旺丰食品有限责任公司 | A kind of bean cotyledon sweet tea valve and preparation method thereof |
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| CN115336714A (en) * | 2022-08-25 | 2022-11-15 | 四川饭扫光食品集团股份有限公司 | Sweet petal, preparation method and application |
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| CN109965216A (en) * | 2019-03-05 | 2019-07-05 | 成都市旺丰食品有限责任公司 | A kind of preparation method improving bean cotyledon sweet tea valve flavor |
| CN109965217A (en) * | 2019-03-05 | 2019-07-05 | 成都市旺丰食品有限责任公司 | A kind of bean cotyledon sweet tea valve and preparation method thereof |
| CN109965216B (en) * | 2019-03-05 | 2022-05-31 | 成都市旺丰食品有限责任公司 | Preparation method for improving sweet broad-bean cotyledon flavor |
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| CN110521940A (en) * | 2019-10-10 | 2019-12-03 | 四川省食品发酵工业研究设计院 | A kind of production method of light color broad bean paste |
| CN113662140A (en) * | 2021-08-31 | 2021-11-19 | 四川恒星食品有限公司 | Broad bean starter propagation fermentation process |
| CN113662140B (en) * | 2021-08-31 | 2024-04-30 | 四川恒星食品有限公司 | Fermented broad bean starter propagation fermentation process |
| CN114009737A (en) * | 2021-10-25 | 2022-02-08 | 四川味滋美食品科技有限公司 | Sichuan-type basic compound seasoning and segmented fermentation preparation method thereof |
| CN114504079A (en) * | 2022-03-10 | 2022-05-17 | 佛山市海天(高明)调味食品有限公司 | Fermented soya beans and preparation method thereof |
| CN114504079B (en) * | 2022-03-10 | 2023-08-25 | 佛山市海天(高明)调味食品有限公司 | Fermented soya beans and preparation method thereof |
| CN115336714A (en) * | 2022-08-25 | 2022-11-15 | 四川饭扫光食品集团股份有限公司 | Sweet petal, preparation method and application |
| CN115444102A (en) * | 2022-09-19 | 2022-12-09 | 四川饭扫光食品集团股份有限公司 | Low-salt fermented bean sauce and preparation method thereof |
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