CN115281312A - Brewing method of Pi county broad bean paste and product - Google Patents

Brewing method of Pi county broad bean paste and product Download PDF

Info

Publication number
CN115281312A
CN115281312A CN202210922612.0A CN202210922612A CN115281312A CN 115281312 A CN115281312 A CN 115281312A CN 202210922612 A CN202210922612 A CN 202210922612A CN 115281312 A CN115281312 A CN 115281312A
Authority
CN
China
Prior art keywords
fermented
fermentation
grains
broad bean
salt
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202210922612.0A
Other languages
Chinese (zh)
Inventor
林焕志
杨俊杰
张骏
桂福林
李赣
侯伟
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Sichuan Pixian Douban Co ltd
Original Assignee
Sichuan Pixian Douban Co ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Sichuan Pixian Douban Co ltd filed Critical Sichuan Pixian Douban Co ltd
Priority to CN202210922612.0A priority Critical patent/CN115281312A/en
Publication of CN115281312A publication Critical patent/CN115281312A/en
Pending legal-status Critical Current

Links

Classifications

    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention discloses a method for brewing soybean paste in Pixian county and a product thereof, wherein the moisture of the finally obtained soybean paste can reach the national first-level standard by controlling the proportion of fermented pepper grains to fermented broad bean grains and adding pepper to adjust the moisture of fermented grains in the middle period. The fermentation rule of the aroma-producing microorganisms is fully utilized, the whole fermented grains are subjected to closed fermentation in the later fermentation process by controlling the later fermentation mode, the closed fermentation time is 2-3 months, an anaerobic fermentation environment is created for the aroma-producing microorganisms, metabolites are further generated into organic acid and ethanol, and the organic acid and ethanol are further reacted and fused with phenols and aldehydes substances generated by the combined action of other microorganisms, so that the fermentation process is accelerated; and because the closed fermentation is adopted in the later stage, the tedding step in the traditional fermentation process is reduced, the growth of microorganisms is prevented from being influenced by the external microorganism environment, the subsequent microbial fermentation is more uniform, and then more stable broad bean paste is obtained, and the standardized production of the broad bean paste is realized.

Description

Brewing method and product of Pixian bean paste
Technical Field
The invention belongs to the field of food fermentation, and particularly relates to a brewing method of a Pixian broad bean paste.
Background
Pi county broad bean paste is a traditional fermented seasoning food in Sichuan area of China, is prepared by fermenting red pepper and broad bean as main raw materials and adding auxiliary materials such as flour, salt and the like, has the characteristics of spicy taste, strong sauce fragrance and the like, and is known as the soul of Chinese dishes. The traditional method for brewing the broad bean paste is to ferment in a strip pool, normally turn over and sun once every day in a sunny day, rainy day, day turning over and night exposure mode strictly, wherein the turning over and sun time is 3-5 minutes until the fermentation is mature, and the fermentation mature time is 10-12 months. In the traditional fermentation process, the moisture and the salt content of the pickled chilli sauce are unstable due to the uniformity of the added salt and the fluctuation of the moisture content of the chilli during the pickling process of the chilli, so that the indexes are often unstable after the chilli sauce and the sweet pepper are mixed according to the proportion, the deviation is large, the later ripening period and the flavor difference are obvious, and the prepared broad bean sauce has low or high fermented moisture; the material fermentation time is as long as 10-12 months, the production cost is high, the product is influenced by the external microbial environment, and the produced product is not stable enough; the long maturation period of the Pixian broad bean paste easily causes capital overstock, the operation cost is high, the productivity is low, and the large-scale production is not easy to realize.
Disclosure of Invention
In order to solve the problems in the prior art, a first object of the invention is to provide a method for brewing a soybean paste in Pi county, which comprises the steps of making a tedding fermentation method by fully utilizing the growth rule of microorganisms, uniformly mixing fermented broad bean grains and fermented pepper grains, performing early-stage fermentation, middle-stage fermentation and later-stage fermentation, controlling the moisture of the final product of the soybean paste by adding dried hot pepper in the middle-stage fermentation process, and adopting a closed fermentation process in the later-stage fermentation.
The second purpose of the invention is to provide the broad bean paste prepared by the Pixian broad bean paste brewing method, the broad bean paste has the advantages of reddish brown oil, luster, more aromatic sauce ester, stable product quality and low possibility of foreign matter pollution.
The invention is realized by the following technical scheme:
in a first aspect, the invention provides a method for brewing a Pi county broad bean paste, which comprises the steps of mixing fermented broad bean grains with fermented pepper grains to obtain fermented grains, and performing early-stage fermentation, middle-stage fermentation and later-stage fermentation on the fermented grains to obtain the broad bean paste;
adding dried peppers and salt in the middle-stage fermentation process, wherein the dried peppers account for 10% -15% of the total mass of the fermented broad bean grains and the fermented pepper grains, and the salt accounts for 4% -6% of the total mass of the fermented broad bean grains and the fermented pepper grains; the later stage fermentation adopts closed fermentation at normal temperature, and the fermentation period is 2-3 months.
Further, in a preferred embodiment of the present invention, before the fermentation of the fermented grains in the previous stage, the moisture content of the fermented grains is adjusted to 62% to 64%, and the salt concentration of the fermented grains is adjusted to 15% to 17%;
further, during the early fermentation, the fermented grains are tedded for 3-5 minutes for 1-3 times every day for 3-4 months.
Further, the mass ratio of the fermented broad bean grains to the fermented chili grains is 3-4.
Further, in the preferred embodiment of the invention, the fermented grains are tedded for 3-5 minutes each time for 2-4 times a day during the middle-period fermentation process.
Further, in a preferred embodiment of the present invention, lactic acid bacteria are added after the medium-term fermentation starts, yeast is added after 15 to 20 days of lactic acid bacteria addition, and fermentation is continued for 25 to 30 days.
Further, the lactobacillus is lactobacillus delbrueckii AS 1.121, and the yeast is saccharomyces cerevisiae AS 2.180.
Further, in the preferred embodiment of the present invention, after 3-5 days of adding lactobacillus, salt is added to adjust the salt concentration to 17% -19%, and dried pepper is added to adjust the moisture content to 54% -56%.
Further, in the preferred embodiment of the present invention, the dried pepper is sieved with a 5-8mm sieve and pulverized to obtain the pepper powder.
Further, in a preferred embodiment of the invention, the salt seal fermentation comprises covering the surface of the fermented grains with a sealing cloth, and covering the sealing cloth with salt with the thickness of 15-20 cm.
Furthermore, in a preferred embodiment of the invention, the fermented broad bean needs to be prepared by pretreating broad beans, mixing with wheat flour, inoculating aspergillus oryzae, making starter, mixing with starter, and fermenting.
Further, in the preferred embodiment of the invention, in the process of preparing the fermented broad bean, the fermentation temperature of the fermented broad bean is 44-48 ℃, and the fermentation period is 45-60 days.
Further, stirring and overturning the fermented broad bean for 2-3 times within the fermentation period of preparing the fermented broad bean, wherein the interval period is 15-20 days.
Further, in a preferred embodiment of the invention, the fermented pepper is prepared by pretreating fresh pepper, adding salt accounting for 15% -25% of the mass of the fresh pepper, and sequentially performing salting fermentation and tank sealing fermentation.
In a second aspect, the invention provides a Pixian bean paste prepared by the Pixian bean paste brewing method.
Compared with the prior art, the invention at least has the following technical effects:
according to the invention, the pepper is added in the middle stage to adjust the moisture of the fermented grains, so that the moisture of the finally obtained broad bean paste can reach the national first-class standard. Because of the fermentation rule of the aroma-producing microorganisms, by controlling the later-stage fermentation mode, before the aroma-producing microorganisms enter the later-stage fermentation, the moisture and the salt of the materials are adjusted, the moisture is reduced, the fluidity of the materials is reduced, the solid-liquid-gas three phases of the materials are within a smaller deviation range as much as possible, the whole fermented grains are subjected to closed fermentation in the later-stage fermentation process, the closed fermentation time is 2-3 months, an anaerobic fermentation environment is created for the aroma-producing microorganisms, metabolites are further generated into organic acid and ethanol, and the organic acid and ethanol are further reacted and fused with phenols and aldehydes substances generated by the combined action of other microorganisms, so that the fermentation process is accelerated; and because the closed fermentation is adopted in the later stage, the tedding step in the traditional fermentation process is reduced, the growth of microorganisms is prevented from being influenced by the external microbial environment, the subsequent microbial fermentation is more uniform, and then more stable thick broad-bean sauce is obtained, and the standardized production of the thick broad-bean sauce is realized.
The prepared thick broad-bean sauce has the advantages of reddish brown oil, luster, rich sauce ester fragrance, stable product quality and low possibility of foreign matter pollution.
Detailed Description
Embodiments of the present invention will be described in detail with reference to the following examples, but those skilled in the art will understand that the following examples are merely illustrative of the present invention and should not be construed as limiting the scope of the present invention, and that the specific conditions not specified in the examples are carried out according to conventional conditions or conditions suggested by the manufacturer, and that the reagents or equipment used are not specified by the manufacturer, and are all conventional products available through commercial purchase.
The technical scheme of a specific implementation mode of the invention is as follows:
mixing fermented broad bean grains and fermented pepper grains to obtain grains, and performing early-stage fermentation, middle-stage fermentation and later-stage fermentation on the grains to obtain broad bean paste;
adding dried peppers and salt in the middle-stage fermentation process, wherein the dried peppers account for 10% -15% of the total mass of the fermented broad bean grains and the fermented pepper grains, and the salt accounts for 4% -6% of the total mass of the fermented broad bean grains and the fermented pepper grains;
sieving dried Capsici fructus with 5-8mm sieve, and pulverizing to obtain Capsici fructus powder.
The later stage fermentation adopts closed fermentation, and the fermentation is carried out at normal temperature in a salt-sealed manner, wherein the fermentation period is 2-3 months.
The moisture of the fermented grains is adjusted by adding the dried chili at the middle stage, so that the moisture of the finally obtained broad bean paste can reach the national first-level standard. Because of the fermentation rule of the aroma-producing microorganisms, the moisture and the salt of the material are adjusted by controlling a later-stage fermentation mode before the material enters the later-stage fermentation, so that the moisture is reduced, the fluidity of the material is reduced, the solid-liquid-gas three phases of the material are within a smaller deviation range as much as possible, the whole fermented grains are subjected to closed fermentation in the later-stage fermentation process, the closed fermentation time is 2-3 months, an anaerobic fermentation environment is created for the aroma-producing microorganisms, metabolites are further generated into organic acid and ethanol, and the organic acid and ethanol are further reacted and fused with phenols and aldehydes substances generated by the combined action of other microorganisms, so that the fermentation process is accelerated; and because the closed fermentation is adopted in the later stage, the tedding step in the traditional fermentation process is reduced, the growth of microorganisms is prevented from being influenced by the external microbial environment, the subsequent microbial fermentation is more uniform, the stable Pixian county broad bean paste is obtained, and the standardized production of the Pixian county broad bean paste is realized.
The fermented broad bean is prepared by pretreating broad bean, mixing with wheat flour, inoculating Aspergillus oryzae, making starter, mixing with starter, and fermenting. Pretreating broad bean segments, wherein the pretreatment comprises selection, segment scalding, cooling and draining;
selecting: the broad bean segments are subjected to air separation, magnetic separation and specific gravity stone removal by using an air separator, so that light foreign matters, iron foreign matters and heavy stone foreign matters in the broad bean segments are removed;
scalding the petals: the carefully selected broad bean segments enter a segment scalding machine to be scalded, the temperature of the scalded segments is 90-95 ℃, the time of the scalded segments is 15-25 seconds, and some enzyme substances and some harmful microorganisms on the surfaces of the broad bean segments are passivated;
and (3) cooling: sending the broad bean sections subjected to section scalding into a cooling machine, wherein the water temperature of the cooling machine is 55-60 ℃, and the time is 3-5 minutes, so that the broad bean sections are moistened in the cooling machine, and sufficient water is provided for the subsequent starter propagation;
draining: the cooled broad bean segments pass through a conveying chain with a hole plate, so that redundant water on the surfaces of the broad bean segments is drained, the water on the surfaces of the broad bean segments is reduced, the growth of mixed bacteria in the subsequent working section is reduced, and the growth of aspergillus oryzae is facilitated;
mixing wheat flour: quantitatively adding flour by a flour mixing machine, and controlling the mass ratio of the flour to the broad beans to be 25-30; the broad bean petals contain about 56.4% of carbohydrates, about 25.4% of proteins, about 71.5% of wheat flour carbohydrates and about 11.2% of proteins, and because the wheat flour mainly contains hexose, the proportion of the carbohydrates in the fermented grains is increased by mixing the wheat flour, so that nutritional ingredients are provided for the growth of aspergillus oryzae, more abundant nutritional ingredients are provided for the subsequent fermented grain fermentation process, and the mature sweet petals show more ruddy colors.
Inoculating aspergillus oryzae: aspergillus oryzae is mixed uniformly with flour accounting for 2% -2.5% of the total mass of the flour in advance, and the Aspergillus oryzae is added quantitatively through a koji machine, wherein the Aspergillus oryzae accounts for 0.02% -0.025% of the total mass of the broad beans and the flour.
Preparing yeast: the starter propagation temperature for starter propagation is 32-36 ℃, and the starter propagation time is 72-96h; the temperature and time are controlled in the starter propagation stage, so that various beneficial enzymes such as protease, amylase, glutaminase and cellulase can be better accumulated.
Mixing yeast: adding saline water with the concentration of 24% -26% and the temperature of 55-60 ℃, adjusting the salt concentration of the fermented grains to be 13% -15% and the moisture of the fermented grains to be 44% -46%;
fermentation: in the process of preparing the fermented broad bean, the fermentation temperature is 44-48 ℃, and the fermentation period is 45-60 days; stirring the fermented broad bean grains for 2-3 times in a fermentation period, and keeping the interval period for 15-20 days;
the fermented pepper is prepared by pretreating fresh pepper, cleaning, removing impurities, draining, pulverizing, adding salt, performing salting fermentation, pouring, and sealing for fermentation to obtain fermented pepper;
adding salt: adding table salt into the crushed hot peppers, wherein the adding amount of the table salt is 20% -25% of that of the fresh hot peppers;
and (3) salting and fermenting: the salted pepper is stored in a fermentation container for 5-10 days, and when the salting water of the pepper naturally seeps downwards through a filter screen, the aim is to enable the salt to permeate into the pepper as soon as possible, reduce the water activity of the pepper, inhibit the growth of harmful microorganisms and the action of certain enzymes, and play a role in corrosion prevention and fresh keeping.
Pouring: the circulating pump pumps the brine at the bottom of the filter screen back to the top of the fermented pepper grains through the water seeped out by the filter screen, and the brine is repeatedly circulated for 3-5 times and then fermented in the sealed tank, so that the solid-liquid-gas three-phase salinized by the whole pepper is kept balanced through circulation, certain waste gas generated by metabolism of microorganisms on the pepper is removed, the temperature of the salinized pepper is reduced, and the aim of keeping fresh is further fulfilled.
And (3) sealing the tank for fermentation: the method is characterized in that a food-grade plastic film is adopted for sealing, salt is added on the surface of the plastic film, the thickness of the salt is about 0.5-1cm, and the salt is fermented in a sealed tank for more than 2-3 months to be used as the chili mash for the Pixian bean paste, and the method aims to prevent the chili from polluting infectious microbes and deteriorating and promote the enhancement of the reducing power of the chili in a state of being completely isolated from air because the fresh chili is immersed in high-concentration saline water in the long salting process of more than 2-3 months, so that the color of the chili becomes more red and gorgeous.
The fermented broad bean grains and the fermented chili grains can be obtained in a commercially available mode.
Further, uniformly mixing the fermented broad bean and the fermented pepper to obtain fermented grains, and adjusting the water content of the fermented grains to be 62-64% and the salt concentration of the fermented grains to be 15-17% before the fermented grains are fermented in the previous period. The method aims to provide the specification in GB/T20560 geographical indication product Pi county broad bean paste, wherein the edible salt accounts for 15-22 (calculated by sodium chloride)/(g/100 g), and the edible salt can play a role in corrosion prevention by adjusting the edible salt to 15-17%, and does not influence the growth of beneficial microorganisms due to overhigh salt content. The water content is 62-64%, so that the fermented grains have certain fluidity, and the fermented grains are convenient to stir in the sun and provide certain water required by growth for microorganisms. Meanwhile, the water and salt are adjusted within a certain range, so that the standardized production can be realized in the future.
Further, during the early fermentation, the fermented grains are tedded for 3-5 minutes for 1-3 times every day for 3-4 months. The aim is to uniformly mix the chili fermented grains and the broad bean fermented grains.
Further, the fermented grains are tedded for 2-4 times a day in the middle-stage fermentation process, and each time is tedded for 3-5 minutes. The aim is to increase the tedding frequency in the middle period, and mainly aims to ensure that microorganisms can be uniformly distributed in the fermented grains in a relatively short time after beneficial strains are added.
Further, the mass ratio of the fermented broad bean grains to the fermented chili grains is 3-4.
Further, adding lactobacillus after the middle fermentation of the fermented grains begins, adding lactobacillus for 15-20 days until the pH of the fermented grains is 4.6-5.6, adding yeast, and continuing fermentation for 25-30 days;
further, the lactobacillus is lactobacillus delbrueckii AS 1.121, the adding amount is 1% -1.5% of the total mass of the fermented broad bean grains and the fermented pepper grains, the yeast is saccharomycetes AS 2.180 u, and the adding amount is 1% -1.5% of the total mass of the fermented broad bean grains and the fermented pepper grains. By adding the lactic acid bacteria, flavor substances such as organic acid, acetic acid, formic acid, furfural and furfuryl alcohol in the fermented grains are improved, the total acid content of the fermented grains is increased by the organic acid generated by metabolism of the lactic acid bacteria, and the mixed bacteria are inhibited by the metabolic products, so that the mixed bacteria amount is low; the yeast is added to further generate various volatile flavor components such as alcohols, esters, phenols, aldehydes, furan and the like, so that the product is endowed with rich flavor. The co-culture fermentation of the lactic acid bacteria and the yeast can shorten the fermentation period of the valve fermented grains, inhibit the mixed bacteria and promote the esterification reaction, and provides a foundation for the valve fermented grains to present complex flavor.
Further, after 3-5 days of adding lactobacillus, adding salt to adjust the salt concentration to be 17% -19%, and adding dried pepper to adjust the water content of the fermented grains to be 54% -56%. The Pixian bean paste is characterized in that the first-grade standard water content of the Pixian bean paste product GB/T20560 geographical sign product is 57%, the standard is achieved, and the body form is more velvet and solid. The salt content is increased to 17-19% on the basis of the early stage, and the purpose of prolonging the shelf life is achieved mainly on the basis that the product can be directly placed on the market after being subjected to post-treatment after being subjected to after-ripening and ripening.
Further, the salt-sealed fermentation comprises covering the surface of the fermented grains with a sealing cloth, covering the sealing cloth with salt with the thickness of 15-20cm, and fermenting; the thickness of the salt is 15-20cm, so that the sealing of the fermented grains is ensured to be more compact, and more favorable fermentation conditions are created for the anaerobic fermentation of aroma-producing microorganism lactobacillus and yeast, because the traditional fermentation aroma-producing microorganism lactobacillus and yeast belong to gas-tolerant anaerobic microorganisms, although the lactobacillus can tolerate certain oxygen, the lactobacillus can grow better under the anaerobic condition to produce more lactic acid; the yeast belongs to facultative anaerobic microorganisms, mainly grows and breeds under aerobic condition, and is fermented under anaerobic condition to produce more ethanol; in order to fully utilize the fermentation rule of the microorganisms, salt-sealed closed fermentation is adopted in the later stage, the early stage fermentation microorganisms further generate organic acid and ethanol from metabolites, and the organic acid and ethanol and the phenols and aldehydes are further produced under the combined action of the early stage fermentation microorganisms and other microorganisms, so that the fermentation process is accelerated, and the special flavor of the broad beans is finally formed under the combined action.
The preparation method of the lactic acid bacteria liquid and the yeast liquid comprises the following steps:
1. process flow for preparing lactic acid bacteria
Lactic acid bacteria (test tube) -500mL triangular flask expanded culture (250 mL of culture solution per flask, 2 rings of original strain per flask) -5000mL triangular flask expanded culture (2500 mL of culture solution per flask, 250mL of previous-stage culture solution is inoculated into 5000mL flask for expanded culture);
lactic acid bacteria culture solution:
lactobacillus culture medium (MRS liquid medium): 10g of peptone, 10g of beef extract, 5g of yeast extract, 20g of glucose, 5g of sodium acetate, 1.45g of triammonium citrate and K 2 HPO 4 ·H 2 O 2.6g、MgSO 4 ·7H 2 O 0.58g、MnSO 4 ·4H 2 0.25g of O, 1.0g of Tween, and 1000mL of distilled water, and the pH is adjusted to 6.2-6.4.
The operation method comprises the following steps:
(1) Sterilizing the triangular flask (121 ℃,20 minutes), and cooling for later use;
(2) Inoculating lactobacillus in a sterile room, and culturing in an incubator;
(3) The culture is carried out in a constant temperature incubator at 37 ℃ (each stage of the culture lasts for 24 h).
The total number of the colonies of the lactic acid bacteria culture solution should be 1.0 x 10 8 CFU/g is higher than the standard.
2. Process for preparing saccharomycete
Yeast (test tube) -500mL triangular flask amplification culture (culture solution 200mL, taking 10mL of the upper-stage culture solution to inoculate into newly-prepared 500mL culture solution amplification culture) -500L seeding tank culture (culture solution 200L, taking 20L of the upper-stage culture solution to perform amplification culture);
and (3) yeast culture solution:
(1) Dissolving 10g of yeast extract and 20g of peptone in 900mL of distilled water;
(2) Dissolving 20g of glucose in 100mL of distilled water;
(3) Sterilizing the above liquid at 115 deg.C for 15 min, cooling to below 50 deg.C, mixing, and packaging.
The operation method comprises the following steps:
(1, inoculating yeast in a sterile room, and then sending the yeast into an incubator for culture.
(2) And controlling the rotating speed at 30 ℃ for 24-30 times/min (the triangular flask is used for 24 hours in a grading culture), and putting the mixture into a seeding tank for 72 hours of culture.
The total number of colonies in the above yeast culture should be 1.0 x 10 8 CFU/g above.
The following describes the embodiments of the present invention in detail. It should be understood that the detailed description and specific examples, while indicating the present invention, are given by way of illustration and explanation only, not limitation.
Example 1
The embodiment provides a thick broad-bean sauce, and the preparation method comprises the following steps:
step 1: preparing fermented broad bean grains;
wherein: the fermented broad bean is prepared by pretreating 8000kg broad bean segments, mixing with wheat flour, inoculating Aspergillus oryzae, making starter, mixing with starter, and fermenting. Pretreating broad bean segments, wherein the pretreatment comprises selection, segment scalding, cooling and draining;
selecting: the broad bean segments are subjected to air separation, magnetic separation and specific gravity stone removal by using an air separator, so that light foreign matters, iron foreign matters and heavy stone foreign matters in the broad bean segments are removed;
scalding the petals: the carefully selected broad bean segments enter a segment scalding machine to scald the segments, wherein the temperature of the scalding segments is 90-95 ℃, and the time of the scalding segments is 15-25 seconds;
and (3) cooling: sending the broad bean sections subjected to section scalding into a cooling machine, wherein the water temperature of the cooling machine is 55-60 ℃, and the time is 3-5 minutes, so that the broad bean sections are moistened in the cooling machine, and sufficient water is provided for the subsequent starter propagation;
draining: the cooled broad bean segments pass through a conveying chain with a hole plate, so that redundant water on the surfaces of the broad bean segments is drained, the water on the surfaces of the broad bean segments is reduced, the growth of mixed bacteria in the subsequent working section is reduced, and the growth of aspergillus oryzae is facilitated;
mixing wheat flour: taking 2000kg of wheat flour, reserving 40kg of flour, mixing with aspergillus oryzae, and mixing the rest flour with broad bean pieces;
inoculating aspergillus oryzae: adding aspergillus oryzae into 40kg of flour in advance, uniformly mixing, then adding the mixture into broad bean petals mixed with wheat flour, and continuously adding the rest aspergillus oryzae, wherein the total mass of the aspergillus oryzae is 2kg;
preparing yeast: the starter propagation temperature is 32-33 ℃, and the starter propagation time is 72h;
mixing yeast: adding 24% saline water at 55-56 deg.C, adjusting salt concentration of fermented substance to 13% and water content of fermented substance to 44%;
and (3) fermentation: in the process of preparing the fermented broad bean, the fermentation temperature is 44-45 ℃, the fermented broad bean is stirred for 2 times in a fermentation period, the period is 20 days at intervals, and the fermented broad bean is prepared after 45 days of fermentation.
And 2, step: preparing fermented pepper grains:
cleaning and impurity removing: foreign matter and impurities in the picking process are removed from fresh peppers through three-stage cleaning, coarse cleaning is carried out in the first stage, the peppers are poured into a storage tank filled with clear water, and part of heavy foreign matters are removed; the second stage is washing by showering, the hot pepper enters a storage tank filled with clear water through a plate chain of the first stage, and the hot pepper is washed by showering by a circulating water showering pump, so that silt and other heavy foreign matters on the surface of the hot pepper are further removed; the third level is washed and is removed the silk, and the hot pepper gets into third level dress clear water and removes silk brush groove from the second level plate link, further washs the hot pepper, and the light foreign matter in hot pepper surface is got rid of to the brush simultaneously.
Draining: the pepper enters a draining chain plate (with holes) after being cleaned and subjected to impurity removal, and redundant open water on the surface of the pepper is drained through an air knife and meshes on the chain plate.
Crushing: and (4) conveying the drained fresh peppers to a pepper cutter through a conveyor belt for crushing (the cutter hole of the crusher is 5-7 cm).
Adding salt: adding salt into the pulverized Capsici fructus at a ratio of 20-21% of fresh Capsici fructus.
And (3) salting and fermenting: storing the salted Capsici fructus in a fermentation container for 5 days until water of Capsici fructus seeps out through a filter screen
Pouring: pumping the water at the bottom of the filter screen back to the top of the fermented pepper grains by a circulating pump through the water seeped from the filter screen, repeatedly circulating for 3 times, and then sealing the tank for fermentation;
and (3) sealing the tank for fermentation: and (3) sealing by adopting a food-grade plastic film, adding salt on the surface of the plastic film, wherein the thickness of the salt is about 0.5-1cm, and fermenting in a sealed tank for more than 2-3 months to obtain the fermented pepper which is used as the soy sauce in Pi county.
And step 3: uniformly mixing the fermented broad bean grains prepared according to the steps 1 and 2 with the fermented pepper grains according to the mass ratio of 3 to 7, adjusting the water content of fermented grains to be 62 percent and the salt concentration of the fermented grains to be 15 percent, and then tedding for 3 minutes each time for 1 time every day, wherein the tedding time is 3 months.
And 4, step 4: 3, allowing the fermented grains obtained in the step 3 to enter middle-stage fermentation, tedding for 2 times every day in the middle-stage fermentation process, tedding for 3 minutes each time, adding AS 1.121 lactobacillus delbrueckii culture solution after the middle-stage fermentation is started, adding 1% of the total mass of the fermented grains of the broad beans and the fermented grains of the hot peppers, and adjusting the colony number of lactobacillus in the fermented grains to be 1.0 x 10 6 cfu/g or more; after 3 days, adding salt to adjust the salt concentration to be 17 percent, and adding dried hot pepper to adjust the water content of the fermented grains to be 54 percent; on the 15 th day after lactobacillus addition, the pH of the fermented grains is 4.6-5.6, AS 2.180 Saccharomyces cerevisiae culture solution is added, the addition amount is 1% of the total mass of fermented grains of semen Viciae Fabae and Capsici fructus, and the colony of yeast in the fermented grains is adjusted to 1.0 x 10 6 And (5) continuously tedding for 25 days after cfu/g is over.
And 5: adjusting salt content and water content, adding a small amount of salt on the surface of the fermented grains, covering with food-grade plastic cloth, adding salt with a thickness of 15cm on the surface of the plastic cloth, and fermenting in a sealed manner for 2 months to obtain bean paste.
Example 2
The embodiment provides a thick broad-bean sauce, and the preparation method comprises the following steps:
step 1: preparing fermented broad bean grains;
wherein 8000kg of broad bean segments are pretreated, mixed with wheat flour, inoculated with aspergillus oryzae, and subjected to starter propagation, starter mixing and fermentation to obtain the fermented broad bean. Pretreating broad bean segments, wherein the pretreatment comprises selection, segment scalding, cooling and draining;
selecting: the broad bean segments are subjected to air separation, magnetic separation and specific gravity stoner by using an air separator, so that light foreign matters, iron foreign matters and heavy stone foreign matters in the broad bean segments are removed;
scalding the petals: the carefully selected broad bean segments enter a segment scalding machine to scald the segments, wherein the temperature of the scalding segments is 90-95 ℃, and the time of the scalding segments is 15-25 seconds;
and (3) cooling: sending the broad bean sections subjected to section scalding into a cooling machine, wherein the water temperature of the cooling machine is 55-60 ℃, and the time is 3-5 minutes, so that the broad bean sections are moistened in the cooling machine, and sufficient water is provided for the subsequent starter propagation;
draining: the cooled broad bean segments pass through a conveying chain with a hole plate, so that redundant water on the surfaces of the broad bean segments is drained, the water on the surfaces of the broad bean segments is reduced, the growth of mixed bacteria in the subsequent working section is reduced, and the growth of aspergillus oryzae is facilitated;
mixing wheat flour: 2200kg of wheat flour is taken, 50kg of flour is reserved and mixed with aspergillus oryzae, and the rest of flour is mixed with broad bean segments;
inoculating aspergillus oryzae: adding aspergillus oryzae into 50kg of flour in advance, uniformly mixing, then adding the mixture into the broad bean segments mixed with wheat flour, and continuously adding the rest aspergillus oryzae, wherein the total mass of the aspergillus oryzae is 2.5kg;
preparing yeast: the starter propagation temperature is 36 ℃, and the starter propagation time is 96 hours;
mixing yeast: adding 26% saline water at 59-60 deg.C, adjusting salt concentration of fermented substance to 15% and water content of fermented substance to 46%;
fermentation: in the process of preparing the fermented broad bean, the fermentation temperature is 48 ℃, the fermented broad bean is stirred for 3 times in a fermentation period, the interval period is 20 days, and the fermented broad bean is fermented for 90 days to obtain the fermented broad bean.
And 2, step: preparing fermented chili sauce:
cleaning and removing impurities: removing foreign matters and impurities in the picking process by the hot pepper through three-stage cleaning, wherein the first stage is rough cleaning, and pouring the hot pepper into a storage tank filled with clear water to remove part of heavy foreign matters; the second stage is washing by showering, the hot pepper enters a storage tank filled with clear water through a plate chain of the first stage, and the hot pepper is washed by showering by a circulating water showering pump, so that silt and other heavy foreign matters on the surface of the hot pepper are further removed; the third level is washd and is removed the silk, and the hot pepper gets into third level dress clear water and removes silk brush groove from the second level plate chain, further washs the hot pepper, and hot pepper surface light foreign matter is got rid of to the brush simultaneously.
Draining: the pepper enters a draining chain plate (with holes) after being cleaned and subjected to impurity removal, and redundant open water on the surface of the pepper is drained through an air knife and meshes on the chain plate.
Crushing: and (4) conveying the drained peppers to a pepper cutter through a conveyor belt for crushing (the cutter hole of the crusher is 5-7 cm).
Adding salt: adding salt into pulverized Capsici fructus at a ratio of 25% of fresh Capsici fructus.
And (3) salting and fermenting: storing the salted pepper in a fermentation container for 10 days until the water of the pepper seeps out through a filter screen.
Pouring: pumping the water at the bottom of the filter screen back to the top of the fermented pepper grains by a circulating pump through the water seeped from the filter screen, repeatedly circulating for 5 times, and then performing tank sealing fermentation;
and (3) sealing the tank for fermentation: and (3) sealing by adopting a food-grade plastic film, adding salt on the surface of the plastic film, wherein the thickness of the salt is about 0.5-1cm, and fermenting in a sealed tank for more than 2-3 months to obtain the chili mash for the Pixian bean paste.
And 3, step 3: uniformly mixing the fermented broad bean grains prepared according to the steps 1 and 2 with the fermented pepper grains according to a mass ratio of 4 to 7, adjusting the water content of fermented grains to be 64 percent and the salt concentration of the fermented grains to be 17 percent, and then tedding for 5 minutes every day for 4 months.
And 4, step 4: 3, performing medium-term fermentation on the fermented grains obtained in the step 3, tedding for 4 times every day in the medium-term fermentation process for 5 minutes each time, adding an AS 1.121 Lactobacillus delbrueckii culture solution after the medium-term fermentation is started, wherein the addition amount of the culture solution is 1.5 percent of the total mass of the fermented grains of the broad beans and the fermented grains of the hot peppers, and adjusting the colony count of the lactobacillus in the fermented grains to be 1.0 x 10 6 cfu/g or more; after 5 days, adding salt to adjust the salt concentration to be 19 percent, and adding dried hot pepper to adjust the water content of the fermented grains to be 56 percent; adding culture solution of AS 2.180 Saccharomyces cerevisiae at 20 days after adding culture solution of lactobacillus until pH of fermented substance is 4.6-5.6, and adjusting bacterial colony of Saccharomyces cerevisiae to 1.0 x 10 6 And (5) continuously airing for 30 days after the cfu/g is over.
And 5: adjusting salt content and water content, adding a small amount of salt on the surface of the fermented grains, covering with a food-grade plastic cloth, adding salt with a thickness of 20cm on the surface of the plastic cloth, and fermenting in a sealed manner for 3 months to obtain bean paste.
Example 3
The embodiment provides a thick broad-bean sauce, and the preparation method comprises the following steps:
step 1: preparing fermented broad bean grains;
wherein 8000kg of broad bean segments are pretreated, mixed with wheat flour, inoculated with aspergillus oryzae, and subjected to starter propagation, starter mixing and fermentation to obtain the fermented broad bean. The broad bean segments are pretreated, wherein the pretreatment comprises selection, segment scalding, cooling and draining;
selecting: the broad bean segments are subjected to air separation, magnetic separation and specific gravity stoner by using an air separator, so that light foreign matters, iron foreign matters and heavy stone foreign matters in the broad bean segments are removed;
scalding the petals: the carefully selected broad bean segments enter a segment scalding machine to scald the segments, wherein the temperature of the scalding segments is 90-95 ℃, and the time of the scalding segments is 15-25 seconds;
and (3) cooling: sending the broad bean segments subjected to segment scalding into a cooling machine, wherein the water temperature of the cooling machine is 55-60 ℃, and the time is 3-5 minutes, so that the broad bean segments are moistened in the cooling machine, and sufficient moisture is provided for the subsequent starter propagation;
draining: the cooled broad bean segments pass through a conveying chain with a hole plate, so that redundant water on the surfaces of the broad bean segments is drained, the water on the surfaces of the broad bean segments is reduced, the growth of mixed bacteria in the subsequent working section is reduced, and the growth of aspergillus oryzae is facilitated;
mixing with wheat flour: 2400kg of wheat flour is taken, 60kg of flour is reserved and mixed with aspergillus oryzae, and the rest of flour is mixed with broad bean pieces;
inoculating aspergillus oryzae: adding Aspergillus oryzae into 60kg of flour in advance, mixing uniformly, adding into broad bean paste mixed with wheat flour, and continuously adding the rest Aspergillus oryzae, wherein the total mass of Aspergillus oryzae is 2.6kg;
preparing yeast: the starter propagation temperature is 34-35 ℃, and the starter propagation time is 86h;
mixing yeast: adding 25% saline water at 58-59 deg.C, adjusting salt concentration of fermented grains to 14% and water content of fermented grains to 45%;
fermentation: in the process of preparing the fermented broad bean, the fermentation temperature is 46-47 ℃, the fermented broad bean is stirred for 3 times in a fermentation period, the interval period is 27 days, and the fermented broad bean is fermented for 80 days to obtain the fermented broad bean.
Step 2: preparing fermented pepper grains:
cleaning and impurity removing: foreign matter and impurities in the picking process of the peppers are removed through three-stage cleaning, the first stage is rough cleaning, the peppers are poured into a storage tank filled with clear water, and part of heavy foreign matters are removed; the second stage is washing by showering, the hot pepper enters a storage tank filled with clear water through a plate chain of the first stage, and the hot pepper is washed by showering by a circulating water showering pump, so that silt and other heavy foreign matters on the surface of the hot pepper are further removed; the third level is washed and is removed the silk, and the hot pepper gets into third level dress clear water and removes silk brush groove from the second level plate link, further washs the hot pepper, and the light foreign matter in hot pepper surface is got rid of to the brush simultaneously.
Draining: the pepper enters a draining chain plate (with holes) after being cleaned and purified, and redundant open water on the surface of the pepper is drained through an air knife and meshes on the chain plate.
Crushing: and (4) conveying the drained peppers to a pepper cutter through a conveyor belt for crushing (the cutter hole of the crusher is 5-7 cm).
Adding salt: adding salt into the pulverized Capsici fructus at a ratio of 24% of fresh Capsici fructus.
Salting and fermenting: storing the salted Capsici fructus in a fermentation container for 8 days until water of Capsici fructus seeps out through a filter screen
Pouring: pumping the water at the bottom of the filter screen back to the top of the fermented pepper grains by a circulating pump through the water seeped out by the filter screen, repeatedly circulating for 4 times, and then performing tank sealing fermentation;
and (3) sealing the tank for fermentation: and (3) sealing by adopting a food-grade plastic film, adding salt on the surface of the plastic film, wherein the thickness of the salt is about 0.5-1cm, and fermenting in a sealed tank for more than 2-3 months to obtain the chili mash for the Pixian bean paste.
And step 3: uniformly mixing the fermented broad bean grains prepared according to the steps 1 and 2 with the fermented pepper grains according to the mass ratio of 3 to 7, adjusting the moisture of fermented grains to 65 percent and the salt concentration of the fermented grains to 16 percent, and then tedding for 4 minutes every day for 3.5 months.
And 4, step 4: 3, performing middle-stage fermentation on the fermented grains obtained in the step 3, wherein in the middle-stage fermentation process, the fermented grains are tedded for 3 times every day, each time is tedded for 4 minutes, and the middle-stage fermentation startsThen, the culture solution of lactobacillus delbrueckii AS 1.121 was added in an amount of 1.2% by mass of the fermented grains of broad bean and hot pepper, and the number of the lactic acid bacteria colonies in the fermented grains was adjusted to 1.0 × 10 6 cfu/g or more; after 4 days, adding salt to adjust the salt concentration to 18 percent, and adding dried hot pepper to adjust the water content of the fermented grains to 55 percent; on the 18 th day after lactobacillus addition, the pH of the fermented mass is 4.6-5.6, AS 2.180 Saccharomyces cerevisiae culture solution is added to adjust the bacterial colony of the yeast in the fermented mass to 1.0 x 10 6 And (5) continuously tedding for 28 days after cfu/g is over.
And 5: adjusting salt content and water content, adding a small amount of salt on the surface of the fermented grains, covering with food-grade plastic cloth, adding salt with a thickness of 18cm on the surface of the plastic cloth, and fermenting in a sealed manner for 45 days to obtain bean paste.
Comparative example 1
Step 1: preparation of fermented pepper and fermented broad bean starter propagation is carried out according to example 1;
and 2, step: mixing the fermented broad bean grains and the fermented chili grains according to the mass ratio of 3.
And step 3: the product is tedded for 1 time every day, 3-5 minutes each time, and the fermentation period is 12 months.
Comparative example 2
The fermentation period of comparative example 1 was adjusted to 11 months.
Comparative example 3
The fermentation period of comparative example 1 was adjusted to 10 months.
TABLE 1 Pi county bean cotyledon fermentation process index comparison table
Figure BDA0003778252060000171
The detection standard of the indexes is as follows:
measuring total acid in GB 12456-2021 food safety national standard food (original standard: measuring total acid in GB/T12456-2008 food);
GB 5009.235 food safety national standard food amino acid nitrogen determination;
GB 5009.44 determination of chloride in food safety national standard food;
GB 5009.3 determination of moisture in food safety national standard food.
The total acid is an important physical, chemical and sanitary index for measuring the quality of the Pixian bean paste, and the Pixian bean paste total acid mainly comprises various organic acids and is a precursor of important flavor substances and various flavor substances. The total acid content of the examples 1 to 3 is obviously superior to that of the comparative examples 1 to 3, which shows that the generation of organic acid is promoted after the lactobacillus is added, the stability of the index is more stable than that of the traditional fermentation process, a material basis is provided for the formation of ester compounds in the bean paste in Pixian county, and the flavor is stronger and mellow.
The amino acid nitrogen indexes of examples 1-3 are lower than those of comparative examples 1-3, as observed from the fermentation indexes of examples and comparative examples, because the addition of microorganisms in the middle stage of fermentation of examples 1-3 causes certain amino acid consumption, and part of amino acids further participate in the formation of other flavor substances, so that examples 1-3 can promote the further generation and fusion of flavor substances, and the taste of examples 1-3 is also better.
From the view of salt concentration and moisture, because the phenomenon that the moisture and the salt content of the upper part, the middle part and the lower part of the fermented pepper in the pepper storage pool are inconsistent exists, the moisture and the salt content are not adjusted in the initial fermentation stage of the traditional process, and the moisture and the salt content are adjusted only before the fermented pepper is matured, the produced product is not stable enough, the salt content and the moisture content have large fluctuation, and the standardized production cannot be carried out. By means of the embodiment, the adjustment of the salt and the moisture of the fermentation period is controlled, and the salt and the moisture of the produced broad bean paste can be standardized more easily.
Finally, it should be noted that: the above description is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (10)

1. A brewing method of a Pi county broad bean paste is characterized in that fermented broad bean grains and fermented pepper grains are mixed to obtain fermented grains, and the fermented grains are subjected to early fermentation, middle fermentation and later fermentation to obtain the broad bean paste;
adding dried peppers and salt in the middle-stage fermentation process, wherein the dried peppers account for 10% -15% of the total mass of the fermented broad bean grains and the fermented pepper grains, and the salt accounts for 4% -6% of the total mass of the fermented broad bean grains and the fermented pepper grains;
the later-stage fermentation adopts closed fermentation, and the fermentation is carried out under normal temperature and in a salt-sealed manner, wherein the fermentation period is 2-3 months.
2. The brewing method of Pi county broad bean paste according to claim 1, wherein,
before the fermented grains are fermented in the previous stage, adjusting the moisture of the fermented grains to be 62-64% and the salt concentration of the fermented grains to be 15-17%;
preferably, the fermented grains are tedded for 3-5 minutes every day for 3-4 months in the early fermentation process;
preferably, the mass ratio of the fermented broad bean grains to the fermented chili grains is 3-4.
3. The method for brewing soybean paste according to claim 1, wherein the fermented grains are tedded for 2-4 times a day in the middle-stage fermentation process, and each tedding time is 3-5 minutes.
4. The method for brewing pi county broad bean paste according to claim 1, wherein the fermented grains are fermented continuously for 25-30 days after lactobacillus is added after the middle-term fermentation begins, and yeast is added after lactobacillus is added for 15-20 days;
preferably, the lactic acid bacteria is lactobacillus delbrueckii AS 1.121, and the yeast is saccharomyces cerevisiae AS 2.180.
5. The brewing method of a Pi county broad bean paste according to claim 4, wherein after 3-5 days after the lactobacillus is added, salt is added to adjust the salt concentration to 17% -19%, and dried pepper is added to adjust the water content of the fermented mass to 54% -56%;
preferably, the dried chili is sieved by a 5-8mm sieve and crushed to obtain chili powder.
6. The brewing method of a Pi county broad bean paste according to claim 1, wherein the salt-sealed fermentation comprises covering a sealing cloth on the surface of the fermented grains, and covering the sealing cloth with a thickness of 15-20cm of salt.
7. The method for brewing Pi county broad bean paste according to claim 1, wherein the fermented broad bean paste is prepared by pretreating broad bean paste, mixing with wheat flour, inoculating Aspergillus oryzae, making starter, mixing with starter, and fermenting.
8. The brewing method of Pi county broad bean paste according to claim 7, wherein the fermentation temperature for preparing the fermented broad bean paste is 44-48 ℃ and the fermentation period is 45-60 days in the process of preparing the fermented broad bean paste;
preferably, the fermented broad bean grains are turned over 2-3 times within the fermentation period for preparing the fermented broad bean grains, and the interval period is 15-20 days.
9. The method for brewing soybean paste according to claim 1, wherein the fermented pepper paste is prepared by pretreating fresh peppers, adding table salt accounting for 15% -25% of the mass of the fresh peppers, and sequentially performing salting fermentation and pool sealing fermentation.
10. A pi county bean paste brewed by the method according to any one of claims 1 to 9.
CN202210922612.0A 2022-08-02 2022-08-02 Brewing method of Pi county broad bean paste and product Pending CN115281312A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202210922612.0A CN115281312A (en) 2022-08-02 2022-08-02 Brewing method of Pi county broad bean paste and product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202210922612.0A CN115281312A (en) 2022-08-02 2022-08-02 Brewing method of Pi county broad bean paste and product

Publications (1)

Publication Number Publication Date
CN115281312A true CN115281312A (en) 2022-11-04

Family

ID=83825695

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202210922612.0A Pending CN115281312A (en) 2022-08-02 2022-08-02 Brewing method of Pi county broad bean paste and product

Country Status (1)

Country Link
CN (1) CN115281312A (en)

Citations (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62275666A (en) * 1986-05-22 1987-11-30 House Food Ind Co Ltd Guinea pepper paste
JP2006288261A (en) * 2005-04-08 2006-10-26 Ajinomoto Co Inc Method for producing tobanjan (fermented broad bean paste with red pepper)
CN101904473A (en) * 2010-08-09 2010-12-08 湖南省十三村食品有限公司 Anaerobic fermentation type thick broad-bean sauce and processing method thereof
CN102318803A (en) * 2011-06-16 2012-01-18 四川高福记生物科技有限公司 Make the accessory formula of lactobacillus-fermented chilli bean cotyledon and the preparation method of goods
CN105420109A (en) * 2016-01-04 2016-03-23 四川省丹丹调味品有限公司 Natural compound microbial agent and method for producing Pixian-county chili bean sauce
CN106360360A (en) * 2016-08-26 2017-02-01 四川省食品发酵工业研究设计院 Fermentation technology of novel thick broad-bean sauce special for seasoning
CN107114689A (en) * 2017-06-06 2017-09-01 四川高福记生物科技有限公司 A kind of pre-mixed feeds prepare the pot type zymotechnique of less salt chilli oil bean cotyledon
CN107981211A (en) * 2017-11-07 2018-05-04 赵露曦 A kind of yak meat bean cotyledon edible pastes processing
CN109198462A (en) * 2018-11-21 2019-01-15 四川恒星食品有限公司 A kind of production technology and products thereof of thin salt paste flavor thick broad-bean sauce
CN109820146A (en) * 2019-01-22 2019-05-31 四川省资阳市临江寺豆瓣有限公司 A kind of bean cotyledon preparation method
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
CN113080380A (en) * 2021-04-29 2021-07-09 四川恒星食品有限公司 Production process, product and equipment of soybean paste without red oil
CN113662140A (en) * 2021-08-31 2021-11-19 四川恒星食品有限公司 Broad bean starter propagation fermentation process
CN113875940A (en) * 2021-10-29 2022-01-04 四川省郫县豆瓣股份有限公司 Production process for improving production efficiency of thick broad-bean sauce
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

Patent Citations (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62275666A (en) * 1986-05-22 1987-11-30 House Food Ind Co Ltd Guinea pepper paste
JP2006288261A (en) * 2005-04-08 2006-10-26 Ajinomoto Co Inc Method for producing tobanjan (fermented broad bean paste with red pepper)
CN101904473A (en) * 2010-08-09 2010-12-08 湖南省十三村食品有限公司 Anaerobic fermentation type thick broad-bean sauce and processing method thereof
CN102318803A (en) * 2011-06-16 2012-01-18 四川高福记生物科技有限公司 Make the accessory formula of lactobacillus-fermented chilli bean cotyledon and the preparation method of goods
CN105420109A (en) * 2016-01-04 2016-03-23 四川省丹丹调味品有限公司 Natural compound microbial agent and method for producing Pixian-county chili bean sauce
CN106360360A (en) * 2016-08-26 2017-02-01 四川省食品发酵工业研究设计院 Fermentation technology of novel thick broad-bean sauce special for seasoning
CN107114689A (en) * 2017-06-06 2017-09-01 四川高福记生物科技有限公司 A kind of pre-mixed feeds prepare the pot type zymotechnique of less salt chilli oil bean cotyledon
CN107981211A (en) * 2017-11-07 2018-05-04 赵露曦 A kind of yak meat bean cotyledon edible pastes processing
CN109198462A (en) * 2018-11-21 2019-01-15 四川恒星食品有限公司 A kind of production technology and products thereof of thin salt paste flavor thick broad-bean sauce
CN109820146A (en) * 2019-01-22 2019-05-31 四川省资阳市临江寺豆瓣有限公司 A kind of bean cotyledon preparation method
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
CN113080380A (en) * 2021-04-29 2021-07-09 四川恒星食品有限公司 Production process, product and equipment of soybean paste without red oil
CN113662140A (en) * 2021-08-31 2021-11-19 四川恒星食品有限公司 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
CN113875940A (en) * 2021-10-29 2022-01-04 四川省郫县豆瓣股份有限公司 Production process for improving production efficiency of thick broad-bean sauce

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
刘超兰;黄著;彭熙敏;韩瑞枝;黄钧;周荣清;: "乳酸菌和酵母共培养技术缩短郫县豆瓣酱陈酿期的应用研究", 中国酿造 *
张帅;马秀灵;李恒;陈功;杨国华;李洁芝;李峰;黄静;张其圣;游敬刚;陈相杰;: "郫县豆瓣加工过程中黄曲霉毒素B_1的变化及关键控制点研究", 中国酿造 *
杜木英;余浪;赵晓娟;吴均;阚建全;: "传统豆瓣快速发酵工艺条件优化", 食品科学 *
谢丽源: "多菌种固态低盐发酵生产豆瓣辣酱", 食品工业 *

Similar Documents

Publication Publication Date Title
CN101218964B (en) Leaven for producing sour and sweet cabbage and method for producing the same
CN103865749B (en) The brewing method of a kind of Fujian Monas cuspurpureus Went vinegar
CN101904478B (en) Vegetable bioprocessing production method
CN111793590B (en) Brewing microbial inoculum for acidized beer and application thereof
CN106434264B (en) Method for strengthening solid state fermentation of traditional vinegar by using mixed microbial inoculum and application thereof
CN101015306A (en) Leaven for vegetable artificial inoculation fermentation and preparation of fermented vegetable by using same
CN110973317B (en) Fermented coffee beans and preparation method thereof
CN106722565A (en) A kind of capsicum fermented product and preparation method thereof
JP7159492B2 (en) Binary compound fermentation agent and its use
CN111248409A (en) Low-salt thick broad-bean sauce fermentation method
CN107495168B (en) Method for fermenting anfu ham by using composite micro-ecological leaven and preparation method thereof
CN112852646A (en) Monascus purpureus H5-3 capable of producing lovastatin with high yield and application thereof
CN107836679A (en) It is a kind of to prepare the method that shorten dry state fermented vegetable
KR20080082945A (en) Preparation of fermented garlic extract and composition containing the same
CN109329870B (en) Preparation process for improving quality of large-tank fermented soy sauce
CN110760409A (en) Method for preparing burnt flavor liquor by solid-liquid combined fermentation
CN111454852A (en) Fermented nutrient for red date wine, fermented wine and preparation process of yeast nutrient solution
CN115281312A (en) Brewing method of Pi county broad bean paste and product
CN111387465B (en) Method for improving acid quality of fish paste by using microbial leavening agent
CN114736754A (en) Saccharification cultivation process based on saccharification box
CN112625976A (en) Direct vat set starter for pickled Chinese cabbage
CN115251305A (en) Sweet petal fermentation process and product
CN112931796A (en) Ester-producing lactic acid bacteria and application thereof in sour meat production
CN115316629B (en) Method for producing pickle by adopting pure fermentation
CN113736692B (en) Direct-vat-set composite microbial inoculum, pickle preparation method and pickle

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination