CN109820146A - A kind of bean cotyledon preparation method - Google Patents
A kind of bean cotyledon preparation method Download PDFInfo
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- CN109820146A CN109820146A CN201910059370.5A CN201910059370A CN109820146A CN 109820146 A CN109820146 A CN 109820146A CN 201910059370 A CN201910059370 A CN 201910059370A CN 109820146 A CN109820146 A CN 109820146A
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- bean cotyledon
- embryo
- koji
- viciae fabae
- semen viciae
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Abstract
The invention discloses a kind of bean cotyledon preparation methods, comprising the following steps: S1, the semen viciae fabae valve decladding by after screening, immersion；S2, the resulting semen viciae fabae valve of step S1 is accessed to No. 3.042 aspergillus oryzae kojis, aspergillus oryzae quality is the 0.1%-0.5% of semen viciae fabae valve quality；S3, the semen viciae fabae valve after koji obtained by step S2 is subjected to koji-making, it is bent that bean cotyledon is made；S4, the resulting bean cotyledon Qu Jinhang of step S3 is fermented, bean cotyledon embryo is made；S5, by the resulting bean cotyledon embryo of step S4 and capsicum embryo in the ratio mix of 2-4:6-8, turned over, shone, revealing 3 months or more to get bean cotyledon.Bean cotyledon entrance slugging that the present invention is prepared, delicious flavour, while bean cotyledon color compared with the production of traditional handicraft Koji fermentation and mouthfeel are more preferable.
Description
Technical field
The invention belongs to based food technical field of fermenting, specifically a kind of bean cotyledon preparation method.
Background technique
Existing bean cotyledon fermentation process is not suitable for modernization mechanization production, while the beans of traditional handicraft Koji fermentation production
Valve color and mouthfeel are poor, it is difficult to more preferably meet the needs of user.
Summary of the invention
To solve the above-mentioned problems in the prior art, the present invention provides a kind of bean cotyledon preparation methods.The preparation side
Bean cotyledon entrance slugging that method is prepared, delicious flavour, while compared with the bean cotyledon color and mouthfeel of the production of traditional handicraft Koji fermentation
More preferably.
The technical solution adopted by the present invention is that:
A kind of bean cotyledon preparation method, comprising the following steps:
S1, the semen viciae fabae valve decladding by after screening, immersion；
S2, the resulting semen viciae fabae valve of step S1 is accessed to No. 3.042 aspergillus oryzae kojis, aspergillus oryzae quality is semen viciae fabae valve quality
0.1%-0.5%；
S3, the semen viciae fabae valve after koji obtained by step S2 is subjected to koji-making, it is bent that bean cotyledon is made；
S4, the resulting bean cotyledon Qu Jinhang of step S3 is fermented, bean cotyledon embryo is made；
S5, by the resulting bean cotyledon embryo of step S4 and capsicum embryo in the ratio mix of 2-4:6-8, turned over, shone, revealing 3 months or more, i.e.,
Obtain bean cotyledon.
Preferably, in the step S3 koji-making the following steps are included:
A1, the semen viciae fabae valve after koji is moved into pond, koji-making 18-20 hours at 27 DEG C -32 DEG C, 1-2 DEG C of humidity difference；
A2, koji-making 10 hours at temperature≤40 DEG C, 1-2 DEG C of humidity difference；
A3, start to turn over song when forming a large amount of bright yellow conidiums in bean cotyledon song, be warming up to 40 DEG C -45 DEG C after turning over song, protect
1 hour rear venting of temperature is dry to get bean cotyledon song.
Preferably, semen viciae fabae valve enters pond with a thickness of 20-25cm in the step A1.
Preferably, drying time is 18-25 hours in the step A3.
Preferably, in the step S4 fermentation the following steps are included:
Salt water is made after stirring evenly in B1, Jiang Shui and salt；
B2, salt water obtained by step B1 is mixed post-fermentation 5-12 months with bean cotyledon song to get bean cotyledon embryo.
Preferably, capsicum embryo is prepared using following steps in the step S5:
C1, the fresh green pepper block that the fresh green pepper after cleaning is broken into length 2-3cm；
C2, by the resulting fresh green pepper block of step C1 and salt in pouring into storage pool after the ratio mix of 1:0.18；
C3, extract storage the uniform return pipe of bottom of pond portion salt water on fresh green pepper block, it is 1-2 time daily, obtain within return pipe 3-5 days capsicum embryo partly at
Product；
C4,3 months or more will be sealed by fermentation to get capsicum after gained capsicum embryo surface of semi-finished one layer of salt of spreading in step C3
Embryo.
Preferably, further comprising the steps of after the step S5: vegetable oil is admixed in bean cotyledon.
Beneficial effects of the present invention are as follows:
Bean cotyledon entrance slugging that the present invention is prepared, delicious flavour, while compared with the bean cotyledon color of traditional handicraft Koji fermentation production
Pool and mouthfeel are more preferable.
Specific embodiment
The embodiment of the present invention is described in detail below.
Embodiment 1:
A kind of bean cotyledon preparation method, comprising the following steps:
S1, decladding, immersion
After semen viciae fabae valve is screened out dust, foreign matter, particle, beans shell is removed through windmill；Bean cotyledon requires to be less than in every 100 kilograms containing shell
50g。
It semen viciae fabae valve will be transported into bubble valve pond after metering, semen viciae fabae valve deposition surface should be substantially horizontal in pond.In pond
In plus water, make every effort in a short time will bean cotyledon submerge 5cm after exhaust Yu Shui rapidly.The profit grain requirement of semen viciae fabae valve: it is soft that valve grain is pinched with hand
It is soft, it can be bent constantly, be sticked into subject to block mutually after half an hour.
S2, inoculation
No. 3.042 aspergillus oryzae kojis are rubbed with the hands in broken rear access semen viciae fabae valve, turning uniformly makes aspergillus oryzae spore be widely distributed in beans
On, the koji sowing quantity of No. 3.042 aspergillus oryzae kojis is the 0.1% of raw material.
S3, koji-making
Raw material after inoculation is moved into pond, enters pond thickness requirement 20cm, thickness is uniform.Temperature is controlled at 32 DEG C.
Management of koji making divides three phases:
A, strain is sprouted and the preliminary extended peroid of mycelia, meter 18 hours when this period is inoculated with certainly, deep closet temperature are done between 27 DEG C
Psychrometric difference is 1 DEG C.
B, 10 hours after preliminary extended peroid are that mycelia extends animated period, when product temperature rises to 38 DEG C, aeration-cooling, product temperature
Control is being no more than 40 DEG C, poor 1 DEG C of dry and wet.
C, start to turn over song when forming a large amount of bright yellow conidiums in bean cotyledon song.Qu Shixian is turned over uniformly to spread in lth layer
Then 0.25/ ㎡ water purification turns over song.Qu Wen is set to be rapidly increased to 40 DEG C after turning over song.Maintain this temperature 1 hour, it is aeration-cooling to make bent dry 19
Hour is bent (koji-making All Time is 48 hours) to get bean cotyledon.
At bent Quality Identification:
Sense organ, it is bent have that fresh green, mycelia be intensive, spore is grown thickly, there is normal Qu Xiangqi taste.Prolease activity should be greater than
400 units.
S4, fermentation
Bean cotyledon song, water and salt are stocked up (bean cotyledon is bent: water: salt=70:70:18) according to the ratio of 70:70:18 by stock.
Salt is put into water in the above ratio, machine or artificial spread are dissolved, and after salt all dissolves, fishing is gone to bubble through the water column different
Object is pumped into clean fermentation vat after clarification, and salt water specific gravity should be at 18.5Be ° ± 1 degree.
It is shakeout in pond after bean cotyledon song is mixed with salt water, second day by surface layer bean cotyledon (0.4 meter below from top surface to top surface
Deep plane layer) it is turned.Surface layer bean cotyledon song is turned twice mixes salt water, no dry medium.
It should be noted that the mass change of embryo, turns to prevent surface layer excessively aoxidizes and carbonizes in due course in fermentation.Under natural temperature
Through 5 months time, bean cotyledon embryo was maturation.
Bean cotyledon embryo Quality Identification:
Sense organ, color sepia or dark brown.With paste flavor, delicious flavour, the sweet mouth of tail；Salinity is agreeable to the taste.
Physical and chemical: amino-acid nitrogen >=0.8g/100g, reduced sugar >=8g/100g, total acid≤2.0g/100g are quality product；Amino
Acid-state nitrogen >=0.6g/100g, total acid≤2.0g/100g, reduced sugar >=7.0g/100g are qualified product.
It makes capsicum embryo and uses following processing step:
Select fresh green pepper: color is scarlet, non-rot
Cleaning: green pepper pond injected clear water is washed, fresh green pepper is put into, is purged fresh green pepper green pepper impurity by cleaning machine.
Broken: the fresh green pepper input after cleaning is killed in green pepper machine, and the fresh green pepper block of length 2cm is broken into.
Salt is mixed in metering: by fresh green pepper block and salt by the ratio uniform mix of 1:0.18, pouring into green pepper embryo storage pool.
Return pipe: in green pepper embryo storage pool, taking salt water uniform return pipe in bottom on capsicum embryo semi-finished product by pumping, 1 time a day,
Return pipe 3 days.
It seals pond fermentation: carrying out later period nature in capsicum embryo surface of semi-finished one layer of salt of uniform spreading, then with plastic film seal
Fermentation, the period 3 months or more, while when later period spontaneous fermentation, it periodically to be checked, find the problem and handled in time.
S5, it turns over, shine, revealing
After bean cotyledon embryo and capsicum embryo are mixed in shining cylinder in the ratio of 2:8, turns over, shines, revealing 3 months or more, obtaining bean cotyledon finished product.
S6, allotment
Preservative is added in bean cotyledon finished product according to the regulation of GB 2760, stirs evenly spare.
S7, oil blending
Vegetable oil is admixed in bean cotyledon finished product to get final finished.
Embodiment 2:
A kind of bean cotyledon preparation method, comprising the following steps:
S1, decladding, immersion
After semen viciae fabae valve is screened out dust, foreign matter, particle, beans shell is removed through windmill；Bean cotyledon requires to be less than in every 100 kilograms containing shell
50g。
It semen viciae fabae valve will be transported into bubble valve pond after metering, semen viciae fabae valve deposition surface should be substantially horizontal in pond.In pond
In plus water, make every effort in a short time will bean cotyledon submerge 5cm after exhaust Yu Shui rapidly.The profit grain requirement of semen viciae fabae valve: it is soft that valve grain is pinched with hand
It is soft, it can be bent constantly, be sticked into subject to block mutually after half an hour.
S2, inoculation
No. 3.042 aspergillus oryzae kojis are rubbed with the hands in broken rear access semen viciae fabae valve, turning uniformly makes aspergillus oryzae spore be widely distributed in beans
On, the koji sowing quantity of No. 3.042 aspergillus oryzae kojis is the 0.5% of raw material.
S3, koji-making
Raw material after inoculation is moved into pond, enters pond thickness requirement 25cm, thickness is uniform.Temperature is controlled at 37 DEG C.
Management of koji making divides three phases:
A, strain is sprouted and the preliminary extended peroid of mycelia, meter 20 hours when this period is inoculated with certainly, deep closet temperature are done between 32 DEG C
Psychrometric difference is 2 DEG C.
B, 10 hours after preliminary extended peroid are that mycelia extends animated period, when product temperature rises to 38 DEG C, aeration-cooling, product temperature
Control is being no more than 40 DEG C, poor 2 DEG C of dry and wet.
C, start to turn over song when forming a large amount of bright yellow conidiums in bean cotyledon song.Qu Shixian is turned over uniformly to spread in lth layer
Then 0.5Kg/ ㎡ water purification turns over song.Qu Wen is set to be rapidly increased to 45 DEG C after turning over song.Maintain this temperature 1 hour, it is aeration-cooling to make bent drying
24 hours bent (koji-making All Time is 55 hours) to get bean cotyledon.
At bent Quality Identification:
Sense organ, it is bent have that fresh green, mycelia be intensive, spore is grown thickly, there is normal Qu Xiangqi taste.Prolease activity should be greater than
400 units.
S4, fermentation
Bean cotyledon song, water and salt are stocked up (bean cotyledon is bent: water: salt=70:70:18) according to the ratio of 70:70:18 by stock.
Salt is put into water in the above ratio, machine or artificial spread are dissolved, and after salt all dissolves, fishing is gone to bubble through the water column different
Object is pumped into clean fermentation vat after clarification, and salt water specific gravity should be at 21Be ° ± 1 degree.
It is shakeout in pond after bean cotyledon song is mixed with salt water, second day by surface layer bean cotyledon (0.4 meter below from top surface to top surface
Deep plane layer) it is turned.Surface layer bean cotyledon song is turned twice mixes salt water, no dry medium.
It should be noted that the mass change of embryo, turns to prevent surface layer excessively aoxidizes and carbonizes in due course in fermentation.Under natural temperature
Through 12 months time, bean cotyledon embryo was maturation.
Bean cotyledon embryo Quality Identification:
Sense organ, color sepia or dark brown.With paste flavor, delicious flavour, the sweet mouth of tail；Salinity is agreeable to the taste.
Physical and chemical: amino-acid nitrogen >=0.8g/100g, reduced sugar >=8g/100g, total acid≤2.0g/100g are quality product；Amino
Acid-state nitrogen >=0.6g/100g, total acid≤2.0g/100g, reduced sugar >=7.0g/100g are qualified product.
It makes capsicum embryo and uses following processing step:
Select fresh green pepper: color is scarlet, non-rot
Cleaning: green pepper pond injected clear water is washed, fresh green pepper is put into, is purged fresh green pepper green pepper impurity by cleaning machine.
Broken: the fresh green pepper input after cleaning is killed in green pepper machine, and the fresh green pepper block of length 3cm is broken into.
Salt is mixed in metering: by fresh green pepper block and salt by the ratio uniform mix of 1:0.18, pouring into green pepper embryo storage pool.
Return pipe: in green pepper embryo storage pool, taking salt water uniform return pipe in bottom on capsicum embryo semi-finished product by pumping, 2 times a day,
Return pipe 5 days.
It seals pond fermentation: carrying out later period nature in capsicum embryo surface of semi-finished one layer of salt of uniform spreading, then with plastic film seal
Fermentation, the period 3 months or more, while when later period spontaneous fermentation, it periodically to be checked, find the problem and handled in time.
S5, it turns over, shine, revealing
After bean cotyledon embryo and capsicum embryo are mixed in shining cylinder in the ratio of 4:6, turns over, shines, revealing 3 months or more, obtaining bean cotyledon finished product.
S6, allotment
Preservative is added in bean cotyledon finished product according to the regulation of GB 2760, stirs evenly spare.
S7, oil blending
Vegetable oil is admixed in bean cotyledon finished product to get final finished.
Embodiment 3:
A kind of bean cotyledon preparation method, comprising the following steps:
S1, decladding, immersion
After semen viciae fabae valve is screened out dust, foreign matter, particle, beans shell is removed through windmill；Bean cotyledon requires to be less than in every 100 kilograms containing shell
50g。
It semen viciae fabae valve will be transported into bubble valve pond after metering, semen viciae fabae valve deposition surface should be substantially horizontal in pond.In pond
In plus water, make every effort in a short time will bean cotyledon submerge 5cm after exhaust Yu Shui rapidly.The profit grain requirement of semen viciae fabae valve: it is soft that valve grain is pinched with hand
It is soft, it can be bent constantly, be sticked into subject to block mutually after half an hour.
S2, inoculation
No. 3.042 aspergillus oryzae kojis are rubbed with the hands in broken rear access semen viciae fabae valve, turning uniformly makes aspergillus oryzae spore be widely distributed in beans
On, the koji sowing quantity of No. 3.042 aspergillus oryzae kojis is the 0.3% of raw material.
S3, koji-making
Raw material after inoculation is moved into pond, enters pond thickness requirement 22cm, thickness is uniform.Temperature is controlled at 35 DEG C.
Management of koji making divides three phases:
A, strain is sprouted and the preliminary extended peroid of mycelia, meter 19 hours when this period is inoculated with certainly, deep closet temperature are done between 30 DEG C
Psychrometric difference is 1 DEG C.
B, 10 hours after preliminary extended peroid are that mycelia extends animated period, when product temperature rises to 38 DEG C, aeration-cooling, product temperature
Control is being no more than 40 DEG C, poor 1 DEG C of dry and wet.
C, start to turn over song when forming a large amount of bright yellow conidiums in bean cotyledon song.Qu Shixian is turned over uniformly to spread in lth layer
Then 0.4Kg/ ㎡ water purification turns over song.Qu Wen is set to be rapidly increased to 43 DEG C after turning over song.Maintain this temperature 1 hour, it is aeration-cooling to make bent drying
12 hours bent (koji-making All Time is 52 hours) to get bean cotyledon.
At bent Quality Identification:
Sense organ, it is bent have that fresh green, mycelia be intensive, spore is grown thickly, there is normal Qu Xiangqi taste.Prolease activity should be greater than
400 units.
S4, fermentation
Bean cotyledon song, water and salt are stocked up (bean cotyledon is bent: water: salt=70:70:18) according to the ratio of 70:70:18 by stock.
Salt is put into water in the above ratio, machine or artificial spread are dissolved, and after salt all dissolves, fishing is gone to bubble through the water column different
Object is pumped into clean fermentation vat after clarification, and salt water specific gravity should be at 20Be ° ± 1 degree.
It is shakeout in pond after bean cotyledon song is mixed with salt water, second day by surface layer bean cotyledon (0.4 meter below from top surface to top surface
Deep plane layer) it is turned.Surface layer bean cotyledon song is turned twice mixes salt water, no dry medium.
It should be noted that the mass change of embryo, turns to prevent surface layer excessively aoxidizes and carbonizes in due course in fermentation.Under natural temperature
Through 8 months time, bean cotyledon embryo was maturation.
Bean cotyledon embryo Quality Identification:
Sense organ, color sepia or dark brown.With paste flavor, delicious flavour, the sweet mouth of tail；Salinity is agreeable to the taste.
Physical and chemical: amino-acid nitrogen >=0.8g/100g, reduced sugar >=8g/100g, total acid≤2.0g/100g are quality product；Amino
Acid-state nitrogen >=0.6g/100g, total acid≤2.0g/100g, reduced sugar >=7.0g/100g are qualified product.
It makes capsicum embryo and uses following processing step:
Select fresh green pepper: color is scarlet, non-rot
Cleaning: green pepper pond injected clear water is washed, fresh green pepper is put into, is purged fresh green pepper green pepper impurity by cleaning machine.
Broken: the fresh green pepper input after cleaning is killed in green pepper machine, and the fresh green pepper block of length 2cm is broken into.
Salt is mixed in metering: by fresh green pepper block and salt by the ratio uniform mix of 1:0.18, pouring into green pepper embryo storage pool.
Return pipe: in green pepper embryo storage pool, taking salt water uniform return pipe in bottom on capsicum embryo semi-finished product by pumping, 1 time a day,
Return pipe 4 days.
It seals pond fermentation: carrying out later period nature in capsicum embryo surface of semi-finished one layer of salt of uniform spreading, then with plastic film seal
Fermentation, the period 3 months or more, while when later period spontaneous fermentation, it periodically to be checked, find the problem and handled in time.
S5, it turns over, shine, revealing
After bean cotyledon embryo and capsicum embryo are mixed in shining cylinder in the ratio of 3:8, turns over, shines, revealing 3 months or more, obtaining bean cotyledon finished product.
S6, allotment
Preservative is added in bean cotyledon finished product according to the regulation of GB 2760, stirs evenly spare.
S7, oil blending
Vegetable oil is admixed in bean cotyledon finished product to get final finished.
A specific embodiment of the invention above described embodiment only expresses, the description thereof is more specific and detailed, but simultaneously
Limitations on the scope of the patent of the present invention therefore cannot be interpreted as.It should be pointed out that for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to guarantor of the invention
Protect range.
Claims (7)
1. a kind of bean cotyledon preparation method, which comprises the following steps:
S1, the semen viciae fabae valve decladding by after screening, immersion；
S2, the resulting semen viciae fabae valve of step S1 is accessed to No. 3.042 aspergillus oryzae kojis, aspergillus oryzae quality is semen viciae fabae valve quality
0.1%-0.5%；
S3, the semen viciae fabae valve after koji obtained by step S2 is subjected to koji-making, it is bent that bean cotyledon is made；
S4, the resulting bean cotyledon Qu Jinhang of step S3 is fermented, bean cotyledon embryo is made；
S5, by the resulting bean cotyledon embryo of step S4 and capsicum embryo in the ratio mix of 2-4:6-8, turned over, shone, revealing 3 months or more, i.e.,
Obtain bean cotyledon.
2. a kind of bean cotyledon preparation method according to claim 1, which is characterized in that koji-making includes following in the step S3
Step:
A1, the semen viciae fabae valve after koji is moved into pond, koji-making 18-20 hours at 27 DEG C -32 DEG C, 1-2 DEG C of humidity difference；
A2, koji-making 10 hours at temperature≤40 DEG C, 1-2 DEG C of humidity difference；
A3, start to turn over song when forming a large amount of bright yellow conidiums in bean cotyledon song, be warming up to 40 DEG C -45 DEG C after turning over song, protect
1 hour rear venting of temperature is dry to get bean cotyledon song.
3. a kind of bean cotyledon preparation method according to claim 2, which is characterized in that semen viciae fabae valve enters pond in the step A1
With a thickness of 20-25cm.
4. a kind of bean cotyledon preparation method according to claim 2, which is characterized in that drying time is in the step A3
18-25 hours.
5. a kind of bean cotyledon preparation method according to claim 1, which is characterized in that fermentation includes following in the step S4
Step:
Salt water is made after stirring evenly in B1, Jiang Shui and salt；
B2, salt water obtained by step B1 is mixed post-fermentation 5-12 months with bean cotyledon song to get bean cotyledon embryo.
6. a kind of bean cotyledon preparation method according to claim 1, which is characterized in that in the step S5 capsicum embryo use with
Lower step preparation:
C1, the fresh green pepper block that the fresh green pepper after cleaning is broken into length 2-3cm；
C2, by the resulting fresh green pepper block of step C1 and salt in pouring into storage pool after the ratio mix of 1:0.18；
C3, extract storage the uniform return pipe of bottom of pond portion salt water on fresh green pepper block, it is 1-2 time daily, obtain within return pipe 3-5 days capsicum embryo partly at
Product；
C4,3 months or more will be sealed by fermentation to get capsicum after gained capsicum embryo surface of semi-finished one layer of salt of spreading in step C3
Embryo.
7. a kind of bean cotyledon preparation method according to claim 1, which is characterized in that further include following after the step S5
Step: vegetable oil is admixed in bean cotyledon.
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| CN110150604A (en) * | 2019-07-04 | 2019-08-23 | 广西壮族自治区农业科学院 | A kind of production method of characteristic acid pepper |
| CN110150605A (en) * | 2019-07-04 | 2019-08-23 | 广西壮族自治区农业科学院 | One production method for cultivating peanut Preserved-fish capsicum |
| CN111631353A (en) * | 2020-06-23 | 2020-09-08 | 四川省简阳利丰食品有限公司 | Production process of thick broad-bean sauce |
| CN115281312A (en) * | 2022-08-02 | 2022-11-04 | 四川省郫县豆瓣股份有限公司 | Brewing method of Pi county broad bean paste and product |
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| CN110150605A (en) * | 2019-07-04 | 2019-08-23 | 广西壮族自治区农业科学院 | One production method for cultivating peanut Preserved-fish capsicum |
| CN111631353A (en) * | 2020-06-23 | 2020-09-08 | 四川省简阳利丰食品有限公司 | Production process of thick broad-bean sauce |
| CN115281312A (en) * | 2022-08-02 | 2022-11-04 | 四川省郫县豆瓣股份有限公司 | Brewing method of Pi county broad bean paste and product |
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