CN111165762A - Method for preparing low-salt sweet petals through pot-type fermentation - Google Patents
Method for preparing low-salt sweet petals through pot-type fermentation Download PDFInfo
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Abstract
本发明属于食品加工技术领域，具体涉及一种罐式发酵制备低盐甜瓣子的方法。针对传统方法制备甜瓣子发酵工序繁杂，对自然环境依赖大的现状，盐分含量高的问题，本发明提供了一种罐式发酵制备低盐甜瓣子的方法，步骤如下：a、将面粉、黄豆粉和水按质量比6～8﹕2～4﹕6～10混合，灭菌，冷却，接种米曲霉PCSM002曲精进行培养；b、称取蚕豆，按质量比蚕豆：黄豆曲＝90～95﹕3～10添加黄豆曲，盐水，转入发酵罐中，控制发酵体系中盐的终浓度为8～11％，拌匀，密封常温发酵6个月以上，制备得到甜瓣子。本发明省略了传统发酵甜瓣子的制曲流程，采用发酵罐进行发酵，为甜瓣子发酵营造良好环境，低盐条件下发酵甜瓣子效率更高，适宜推广使用。
The invention belongs to the technical field of food processing, and in particular relates to a method for preparing low-salt sweet petals by tank fermentation. Aiming at the problems that traditional methods prepare sweet petals with complicated fermentation processes, rely heavily on the natural environment, and the problem of high salt content, the invention provides a method for preparing low-salt sweet petals by tank fermentation, the steps are as follows: a. , Soybean flour and water are mixed by mass ratio of 6～8:2～4:6～10, sterilized, cooled, inoculated with Aspergillus oryzae PCSM002 koji essence and cultivated; b. Weigh broad bean, broad bean by mass ratio: soybean koji=90 ～95:3～10 Add soybean koji, brine, transfer into a fermentation tank, control the final concentration of salt in the fermentation system to be 8～11%, mix well, seal and ferment at room temperature for more than 6 months to prepare sweet petals. The present invention omits the koji-making process of the traditional fermented sweet petals, adopts a fermentation tank for fermentation, creates a good environment for the fermentation of the sweet petals, and ferments the sweet petals with higher efficiency under low-salt conditions, and is suitable for popularization and use.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for preparing low-salt sweet petals by pot-type fermentation.
Background
The broad bean paste is an important component of the traditional fermented seasoning in China, is a main seasoning food in southwest areas of China, is a main auxiliary material for manufacturing the Sichuan cuisine, is known as the soul of the Sichuan cuisine, and has been popular with the popularization and the promotion of Sichuan flavor in recent years, and the broad bean industry is also welcomed in a new development period. The Pi county broad bean paste is prepared by taking red pepper and broad bean as main raw materials and edible salt, wheat flour and the like as auxiliary materials and brewing the raw materials through the stages of starter propagation, sweet paste fermentation, fermented pepper grain fermentation, after-fermentation aroma generation and the like. The sweet broad bean paste is prepared by blanching broad beans, inoculating aspergillus for fermentation to obtain finished starter, and adding a proper amount of saline water for fermentation, and is a main raw material of the Pi county broad bean paste.
The traditional starter propagation process is an open starter propagation process, for example, patent CN109892556A and patent CN108523003A disclose two methods for preparing bean paste, and the methods for preparing pi county bean paste disclosed above are all traditional methods for preparing bean paste by starter propagation and further fermenting sweet bean paste, i county bean paste. The starter propagation process needs to soak or blanch broad beans, inoculate flour and aspergillus koji, culture for 48-72 hours at a proper temperature and manually turn over the starter. The starter propagation method needs a large amount of labor force, and a large amount of spore dust is formed in the later period of starter propagation, which can cause certain influence on the respiratory tract of workers; the starter propagation process is rough, is mostly controlled according to manual experience, has strong dependence on environmental conditions, and causes uncontrollable starter propagation effect; the mould grows to dissipate heat in a large amount in the starter propagation process, and the starter is easy to burn if the temperature is not well controlled, so that a large amount of broad beans are wasted; in addition, the environmental temperature is low in winter, so that the growth of mould is weak, the starter propagation effect is poor, the later-period fermented broad bean paste effect is not ideal and the like.
Traditional sweet petals belong to open type fermentation and are easily polluted by environmental infectious microbes, so that high-salt fermentation is needed to inhibit the growth of the infectious microbes, the pollution is avoided, however, the excessive salt causes the further processing of the sweet petals into finished products (such as Pixian bean petals), and only seasonings can be positioned, so that the consumption market is greatly limited; furthermore, high salt content is at the same time contrary to the low salt diet advocated at present, so that it is of great practical interest to improve the process to control the salt content in sweet petals.
Currently, there are some improvements to the above problems with sweet petal fermentation. Patent CN110144292A discloses a broad bean paste constant temperature fermentation cylinder, adopts tank fermentation to reduce the salinity content, but this fermentation cylinder is through the direct ejection of compact of a valve in the bottom of fermentation cylinder, and broad bean paste, sweet lamella are sticky semi-solid state product, and the ejection of compact process is probably to cause the jam very much.
Patent CN107198121A discloses a low-temperature low-salt tank type circulating fermentation preparation method of broad bean paste petals; CN107125601A discloses a pot-type fermentation preparation method of dark-brown broad bean paste; CN 107114691A discloses a low-temperature low-salt tank type fermentation preparation method of broad bean paste petals; the method is characterized in that open cylinder type fermentation and pool type fermentation are changed into tank type fermentation on the basis of traditional yeast making and sweet petal fermentation, simultaneously, the salt content is reduced, and yeast and lactic acid bacteria agent are added for assisting fermentation. Although the sweet petal fermentation is feasible by the methods, the sweet petal fermentation still needs to be performed by starter propagation first and then mixed with saline water for fermentation, and the defects of complicated sweet petal fermentation process and large dependence on natural environment are not changed. In addition, the fermentation tank does not design the discharge port aiming at the semi-solid sticky fermentation substance, and the valve discharging process is easy to cause blockage.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: the traditional method for preparing sweet petals has the problems of complicated fermentation process, great dependence on natural environment and high salt content.
The technical scheme for solving the technical problems comprises the following steps: provides a method for preparing low-salt sweet petals by pot-type fermentation. The method comprises the following steps:
a. preparation of flour soybean koji
Mixing flour, soybean flour and water according to the mass ratio of 6-8: 2-4: 6-10, sterilizing, cooling to 30-40 ℃, inoculating the PCSM002 yeast extract of aspergillus oryzae, and culturing for 36-72 hours at 25-34 ℃;
b. fermenting sweet petals by adopting fermentation tank
Weighing broad beans according to the mass ratio: and c, adding the soybean koji obtained in the step a into the soybean koji 90-95: 3-10, adding saline water with the same total mass as the broad beans and the soybean koji, transferring the mixture into a fermentation tank, controlling the final concentration of the salt in the fermentation system to be 8-11%, uniformly stirring, sealing, fermenting at normal temperature for more than 6 months, and thus obtaining the sweet petals.
In the method for preparing the low-salt sweet petals by pot-type fermentation, the soybean powder in the step a has the particle size of 10-20 microns.
In the method for preparing the low-salt sweet petals through the pot-type fermentation, the mass ratio of the flour, the soybean meal and the water in the step a is 8: 2: 8.
In the method for preparing the low-salt sweet petals by the pot-type fermentation, the sterilization conditions in the step a are as follows: sterilizing at 121 ℃ for 5-15 min.
Further, in the method for preparing the low-salt sweet petals by the pot fermentation, the sterilization time in the step a is 10 min.
In the method for preparing the low-salt sweet petals by pot-type fermentation, the aspergillus oryzae PCSM002 yeast essence in the step a is purchased from Guangdong microbial strain collection center and has the number of GDMCC No: 60198.
in the method for preparing the low-salt sweet cotyledons through pot-type fermentation, the inoculation amount of the Aspergillus oryzae PCSM002 yeast essence in the step a is 0.01-0.1% of the mass of the soybean meal.
In the method for preparing the low-salt sweet petals by the pot fermentation, the culture time in the step a is 48 hours.
In the method for preparing the low-salt sweet petals by pot fermentation, in the step a, the koji is turned once every 12 hours in the culture process.
Wherein, in the method for preparing the low-salt sweet petals by the pot-type fermentation, the broad beans in the step b: the mass ratio of the soybean koji is 95: 5.
In the method for preparing the low-salt sweet petals by pot-type fermentation, the normal temperature in the step b is 20-37 ℃.
In the method for preparing the low-salt sweet petals by the pot-type fermentation, the fermentation tank in the step b comprises a tank body, and the bottom of the tank body is provided with a discharge valve; the spiral conveyer is further included, and a feed inlet of the spiral conveyer is connected with a discharge outlet of the discharge valve.
The invention has the beneficial effects that:
the invention provides a method for preparing low-salt sweet petals by pot-type fermentation, which comprises the steps of adding soybean koji into broad bean petals according to a certain proportion, mixing and fermenting with salt water, wherein the soybean koji provides various enzymes such as fermentation lipase, protease, amylase and the like for sweet petal fermentation, and fermenting by adopting a fermentation tank, so that microorganisms, impurities and the like polluted by the outside can be isolated, and a good environment is created for sweet petal fermentation; meanwhile, beneficial microorganisms are rapidly propagated under the condition of low salt, and the enzyme activities of various enzymes are high, so that the sweet petal fermentation efficiency is higher. The sweet petals obtained by fermenting for more than 6 months by the method can achieve the effect of fermenting by adding saline water after the traditional broad beans are blanched and fermented. The preparation method is simpler, a starter propagation process is not needed, a large amount of labor force is saved, time is saved, the production efficiency is greatly improved, and the production cost is reduced. The content of amino nitrogen in sweet petals obtained by fermentation, volatile flavor substances and the like can reach the effects of traditional broad bean blanching starter propagation and saline water addition fermentation.
Drawings
FIG. 1 is a schematic diagram of an embodiment of the present invention;
labeled as: stirring drive arrangement 1, material observation window 2, cover 3, pH meter 4, temperature sensor 5, stirring rake 6, bleeder valve 7, ejection of compact drive arrangement 8, material export 9, water inlet 10, delivery port 11, insulation cover 12, load platform 13, gyro wheel 14.
Detailed Description
The invention provides a method for preparing low-salt sweet petals by pot-type fermentation, which comprises the following steps:
a. preparation of flour soybean koji
Mixing flour, soybean flour and water according to the mass ratio of 6-8: 2-4: 6-10, sterilizing, cooling to 30-40 ℃, inoculating the PCSM002 yeast extract of aspergillus oryzae, and culturing for 36-72 hours at 25-34 ℃;
b. fermenting sweet petals by adopting fermentation tank
Weighing broad beans according to the mass ratio: and c, adding the soybean koji obtained in the step a into the soybean koji 90-95: 3-10, adding saline water with the same total mass as the broad beans and the soybean koji, transferring the mixture into a fermentation tank, controlling the final concentration of the salt in the fermentation system to be 8-11%, uniformly stirring, sealing, fermenting at normal temperature for more than 6 months, and thus obtaining the sweet petals.
In the method for preparing the low-salt sweet petals by pot-type fermentation, the soybean powder in the step a has the particle size of 10-20 microns. The particle size is the common particle size of the commercial soybean powder, so the commercial soybean powder is directly adopted without further processing, and the production efficiency is improved.
According to the method for preparing the low-salt sweet petals through the pot-type fermentation, the mass ratio of the flour to the soybean meal to the water in the step a is 8: 2: 8, the soybean meal is soaked to proper humidity, and the influence of excessive water on growth of mold fungi is avoided.
In the method for preparing the low-salt sweet petals by the pot-type fermentation, the sterilization conditions in the step a are as follows: sterilizing at 121 ℃ for 5-15 min.
Further, in the method for preparing the low-salt sweet petals by the pot fermentation, the sterilization time in the step a is 10 min.
In the method for preparing the low-salt sweet petals by pot-type fermentation, the aspergillus oryzae PCSM002 yeast essence in the step a is purchased from Guangdong microbial strain collection center and has the number of GDMCC No: 60198.
in the method for preparing the low-salt sweet cotyledons through pot-type fermentation, the inoculation amount of the Aspergillus oryzae PCSM002 yeast essence in the step a is 0.01-0.1% of the mass of the soybean meal. The yeast essence prepared by the strain PCSM002 has good fermentation effect, and a small amount of yeast essence is added.
In the method for preparing the low-salt sweet petals by the pot fermentation, the culture time in the step a is 48 hours. The temperature is controlled to be 25-34 ℃, the aspergillus oryzae is suitable for growth, the mould is cultured for 24-36 h and grows in large quantity, and the protease activity is highest about 48 h.
In the method for preparing the low-salt sweet petals by pot fermentation, in the step a, the koji is turned once every 12 hours in the culture process.
Wherein, in the method for preparing the low-salt sweet petals by the pot-type fermentation, the broad beans in the step b: the mass ratio of the soybean koji is 95: 5. 5% of soybean koji can provide enough protease and amylase for broad bean fermentation, and the effect is optimal.
In the method for preparing the low-salt sweet petals by pot-type fermentation, the normal temperature in the step b is 20-37 ℃.
In general, the principles of sweet petal fermentation fall into two categories: firstly, the nutrient substances in the broad beans are decomposed into micromolecular flavor substances under the combined action of microorganisms and enzymes; secondly, Maillard non-enzymatic browning reaction generates flavor substances such as melanoidin, reduction ketone, aldehyde, heterocyclic compound and the like. The invention omits the process of making the starter to ferment the sweet petals for the first time, and adopts the mixed fermentation of the soybean starter and the broad beans; the fermented rich protein in the soybean meal can promote the growth of aspergillus microorganisms, and the functional substances such as metabolic protease, amylase, lipase and the like are micromolecular flavor substances such as reducing sugar, amino acid, organic acid and the like, so that sufficient raw materials are provided for the Maillard reaction. Meanwhile, rich nutrients such as protein and starch in the soybean meal are converted into amino acid, organic acid, ester flavor substances and the like in the fermentation process, so that the flavor of a fermentation system can be effectively improved.
In the method for preparing the sweet petals, the soybean koji is prepared once to meet the fermentation requirement of multiple batches of sweet petals, so that the time is effectively saved. In addition, the traditional broad bean starter propagation process is extensive, mostly adopts traditional thick-layer ventilation starter propagation, the fermentation temperature is difficult to control, a large amount of mould grows and dissipates heat, and starter propagation is easy to cause and waste of broad beans if improper cooling measures are taken; the starter is prepared by adopting the bean flour, is directly mixed with the broad beans and the saline water for fermentation, has no risk of burning a large amount of starter in the starter preparation process of the broad beans, and can greatly save the cost. In addition, the method for directly fermenting sweet beans by using the bean koji can effectively avoid the conditions that the environment sanitation is difficult to control, the broad bean koji is polluted due to improper koji turning operation and the like in the broad bean koji making process.
The invention adopts tank type fermentation, the condition is easier to control, the propeller blades in the tank are used for assisting the material to be uniformly mixed, and the fermentation tank can effectively isolate adverse factors such as outside air, mixed bacteria, impurities and the like; the closed and clean fermentation environment provides good conditions for low-salt fermentation, the low-salt fermentation is adopted under the tank-type fermentation condition, the problems of mixed bacteria pollution, quality deterioration and the like of the broad beans existing in the low-salt fermentation adopted in the traditional open type fermentation can be effectively avoided, and the tank-type fermentation can ensure the normal operation of the low-salt sweet petal fermentation.
Preferably, the fermentation tank disclosed by the invention adopts a fermentation tank as shown in figure 1 for fermentation, wherein the fermentation tank comprises a tank body, and the bottom of the tank body is provided with a discharge valve; the spiral conveyer is also included, and a feed inlet of the spiral conveyer is connected with a discharge outlet of the discharge valve.
This sweet lamella fermentation cylinder is through setting up the screw conveyer that the discharge gate of feed inlet and bleeder valve is connected, during the ejection of compact, under screw conveyer's auger delivery effect, the thick half solid sweet lamella that forms after the fermentation can ejection of compact smoothly, can not cause ejection of compact blocking phenomenon basically, has guaranteed the normal clear of production to efficiency has been improved.
The following examples are intended to illustrate specific embodiments of the present invention without limiting the scope of the invention to the examples.
The aspergillus oryzae PCSM002 koji described in the examples was purchased from guangdong collection of microorganisms and accession No. GDMCCNo: 60198 and the rest raw materials are common commercial products.
Example 1 preparation of low-salt sweet petals Using the method of the present invention
The specific operation steps are as follows:
preparing flour soybean koji: taking 2kg of flour, 0.5kg of soybean meal and 2kg of distilled water, uniformly mixing, sterilizing for 10min at 121 ℃, cooling under aseptic condition, inoculating 0.3g of special aspergillus oryzae PCSM002 yeast extract for fermenting broad bean paste, spreading the inoculated soybean meal mixture in a dustpan subjected to disinfection treatment by using disinfected alcohol and radiation, covering a layer of boiled and sterilized cotton cloth, placing in an incubator at 30 ℃ for culturing, turning over the yeast once after 12h, and culturing for 48h to obtain the bean yeast.
Preparing sweet petals: 42.5kg of hulled broad beans without impurities are respectively added from a feed inlet of a fermentation tank, 2.5kg of bean koji, 7.2kg of edible salt and 37.8kg of sterile water are added, and the mixture is stirred and uniformly mixed by using a screw blade. Stirring regularly, and fermenting at normal temperature for 6 months to obtain sweet petal.
Example 2 Low salt sweet petals prepared by the method of the invention
The specific operation steps are as follows:
preparing flour soybean koji: taking 4kg of flour, 2kg of soybean meal and 3kg of distilled water, uniformly mixing, sterilizing at 121 ℃ for 10min, cooling under aseptic condition, inoculating 0.6g of special aspergillus oryzae PCSM002 yeast extract for fermenting broad bean paste, spreading the inoculated soybean meal mixture in a dustpan subjected to sterilization treatment by using sterilized alcohol and radiation, covering a layer of cotton cloth subjected to boiling sterilization, placing in an incubator at 30 ℃ for culturing, turning over the yeast once after 12h, and culturing for 48h to obtain the bean yeast.
Preparing sweet petals: 45kg of hulled broad beans without impurities are respectively added from a feeding port of a fermentation tank, 5kg of bean koji, 12kg of edible salt and 38kg of sterile water are added, and the mixture is stirred and uniformly mixed by using a screw blade. Stirring regularly, and fermenting at normal temperature for 6 months to obtain sweet petal.
Comparative example 3 traditional method of fermenting sweet petals with first koji-making and then sweet petals
The specific operation steps are as follows:
(1) scalding the petals: 10kg of shelled dry broad bean petals, removing impurities, adding into boiling water, blanching for 3min (the petals are slightly soft and can be bent properly), cooling with cold water, and draining.
(2) Inoculating aspergillus oryzae and making starter: adding 1.7kg of flour and 1.2g of Aspergillus oryzae 3.042 yeast extract, stirring, pouring into a yeast bed, spreading, culturing at 30-40 deg.C for 48 hr with humidity of 90% to obtain finished yeast.
(3) Fermenting sweet petals: weighing 10kg of mould petals, adding 1kg of edible salt and 9kg of drinking water into a pottery jar, fully stirring and uniformly mixing, sealing, and fermenting at normal temperature for 6 months.
The sweet petal qualities obtained by fermentation in the examples and comparative examples were compared by the following method: according to the sensory evaluation method of the sweet petals, the sensory evaluation is performed on the sweet petals with different salinity from four aspects of fragrance, taste, color and posture by referring to a plum male wave (influence of salinity on microorganisms and product quality in the fermentation process of the Pi county bean petal sweet petals). Determining the contents of total acid and amino acid nitrogen of the sweet petals by reference to GB 5009.235-2016; the volatile flavor substances are measured by GC-MS, and the specific method comprises the following steps: taking 2g sweet petals in a 15mL solid phase micro-extraction bottle, dropwise adding 2 mu L of 0.5 mu g/mL 4-methyl-2-pentanol solution as an internal standard substance, uniformly mixing, preheating at 60 ℃ for 2min, and adsorbing the solid phase micro-extraction fiber at the constant temperature of 60 ℃ for 50 min. After extraction, the solid phase micro-extraction fiber is inserted into a sample inlet of a gas chromatograph-mass spectrometer, and gas chromatography analysis takes helium as carrier gas, the column flow is 0.93mL/min, no flow distribution is carried out, and the sample inlet temperature is 250 ℃. The initial temperature of the column box is 50 ℃, the temperature is increased to 85 ℃ at a speed of 10 ℃/min after the program is started, and the temperature is kept for 1.5 min; heating to 100 deg.C at 5 deg.C/min, and maintaining for 1 min; heating to 175 deg.C at 2.5 deg.C/min, and maintaining for 1.5 min; heating to 250 deg.c at 10 deg.c/min; keeping for 2 min. The mass spectrum ion source temperature is 230 ℃, the mass-to-charge ratio scanning range is 35.0-350.0 m/z, the electron bombardment energy is 70eV, and the detector voltage is 0.1 kV. Identification of volatile compounds identification of volatile components was determined using NIST05 library search results together with artificial mapping.
Sensory evaluation results show that the sweet petal jam obtained in example 1 has strong fragrance, but the sour taste and the mellow taste are also more prominent, the petals are yellowish brown, and the petal color is lighter; the sweet petal jam obtained in the embodiment 2 has thick fragrance, no obvious sour taste, yellow brown petals and light color; comparative example 3 the sweet valve paste obtained by the traditional fermentation method has a strong fragrance, and the valve is yellowish brown and darker in color. The sensory quality of the three substances has sauce flavor, the fermentation salinity of the example 1 is the lowest (8%), the fermentation speed is high, and the sour taste and the mellow taste of the sweet petals obtained by fermentation are more prominent; the sweet petal obtained by pot fermentation is lighter in color than the traditional open fermentation.
The analysis results of the sweet petal quality index are shown in table 1, and the content of amino nitrogen, total acid and pH of the sweet petals directly fermented by the pot-type low-salt bean koji disclosed by the invention (examples 1 and 2) are higher than those of the sweet petals fermented by the traditional open fermentation (comparative example 3). Amino acid nitrogen is an important index for evaluating the quality of sweet petals and is also the most important index for enterprises, wherein the content of the amino acid nitrogen of the sweet petals obtained in example 1 is 0.836g/100g, and the content of the amino acid nitrogen of the sweet petals obtained in example 2 is 0.840g/100g, which are both higher than that of the sweet petals obtained by traditional koji making and fermentation, namely the method for directly fermenting the sweet petals by using the pot-type low-salt bean koji disclosed by the invention has higher efficiency than that of the traditional method for fermenting the sweet petals by using the koji making and fermentation.
TABLE 1 evaluation index determination results for sweet valve quality of examples and comparative examples
| Quality evaluation index | Example 1 | Example 2 | Comparative example 3 |
| Amino acid nitrogen (g/100g) | 0.836 | 0.840 | 0.658 |
| Total acids (g/100g) | 1.600 | 1.325 | 1.208 |
| pH | 5.08 | 5.10 | 5.04 |
The analysis results of the sweet petal volatile flavor substances are shown in table 2, the sweet petals obtained by fermenting in the examples 1, 2 and 3 have little difference of the volatile flavor substances and various types of the volatile flavor substances, which indicates that the sweet petals are rich in fragrance components and aromatic in fragrance, and indicates that the sweet petal flavor obtained by the direct bean koji fermentation method is similar to the sweet petals obtained by the traditional fermentation method, and the method for directly fermenting the sweet petals by the pot-type low-salt bean koji is feasible.
TABLE 2 sweet petal volatile flavor determination results for the examples and comparative examples
| Volatile flavour substances | Example 1 | Example 2 | Comparative example 3 |
| Acids (acids) | 3 | 3 | 3 |
| Alkanes and |
5 | 5 | 6 |
| Alcohols | 10 | 11 | 10 |
| Esters as pesticides | 16 | 14 | 14 |
| Phenols | 3 | 3 | 2 |
The embodiment and the comparative example show that the sweet petals are prepared by directly fermenting the flour and the soybean meal starter propagation, the production process is simplified, and the prepared sweet petals can reach the effects of traditional broad bean blanching starter propagation and saline water fermentation by adding amino nitrogen content, volatile flavor substances and the like. The invention provides a more efficient method for making the broad bean paste, and is suitable for industrial production.
Claims (10)
1. The method for preparing the low-salt sweet petals by pot-type fermentation is characterized by comprising the following steps:
a. preparation of flour soybean koji
Mixing flour, soybean flour and water according to the mass ratio of 6-8: 2-4: 6-10, sterilizing, cooling to 30-40 ℃, inoculating the PCSM002 yeast extract of aspergillus oryzae, and culturing for 36-72 hours at 25-34 ℃;
b. fermenting sweet petals by adopting fermentation tank
Weighing broad beans according to the mass ratio: and c, adding the soybean koji obtained in the step a into the soybean koji 90-95: 3-10, adding saline water with the same total mass as the broad beans and the soybean koji, transferring the mixture into a fermentation tank, controlling the final concentration of the salt in the fermentation system to be 8-11%, uniformly stirring, sealing, fermenting at normal temperature for more than 6 months, and thus obtaining the sweet petals.
2. The method for preparing low-salt sweet petals according to claim 1 by pot fermentation, which is characterized in that: the particle size of the soybean powder in the step a is 10-20 microns.
3. The method for preparing low-salt sweet petals according to claim 1 by pot fermentation, which is characterized in that: the mass ratio of the flour, the soybean meal and the water in the step a is 8: 2: 8.
4. The method for preparing low-salt sweet petals according to claim 1 by pot fermentation, which is characterized in that: the sterilization conditions in the step a are as follows: sterilizing at 121 ℃ for 5-15 min.
5. The method for preparing sweet petals with low salt through pot fermentation according to claim 4, characterized in that: the sterilization time in the step a is 10 min.
6. The method for preparing low-salt sweet petals according to claim 1 by pot fermentation, which is characterized in that: the aspergillus oryzae PCSM002 yeast essence in the step a is purchased from Guangdong microorganism strain preservation center, and the serial number is GDMCC No: 60198.
7. the method for preparing low-salt sweet petals according to claim 1 by pot fermentation, which is characterized in that: the inoculation amount of the Aspergillus oryzae PCSM002 yeast extract in the step a is 0.01-0.1% of the mass of the soybean meal.
8. The method for preparing low-salt sweet petals according to claim 1 by pot fermentation, which is characterized in that: the culture time of the step a is 48 hours.
9. The method for preparing low-salt sweet petals according to claim 1 by pot fermentation, which is characterized in that: turning over the culture medium every 12h in the culture process of the step a.
10. The method for preparing low-salt sweet petals according to claim 1 by pot fermentation, which is characterized in that: b, broad bean: the mass ratio of the soybean koji is 95: 5.
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| CN111979105A (en) * | 2020-08-21 | 2020-11-24 | 阜阳九珍食品有限公司 | Intelligent fermentation equipment is used in flavouring production |
| CN112322523A (en) * | 2020-10-28 | 2021-02-05 | 四川省食品发酵工业研究设计院 | A kind of compound bacterial agent and its method for fermenting sweet petals |
| CN115251305A (en) * | 2022-08-02 | 2022-11-01 | 四川省郫县豆瓣股份有限公司 | Sweet petal fermentation process and product |
| 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 |
| CN118879488A (en) * | 2024-09-30 | 2024-11-01 | 四川省丹丹郫县豆瓣集团股份有限公司 | A preparation process of low-salt cooked bean paste |
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