The application relates to the field of
food biotechnology, and discloses a low-salt bean paste production process based on segmented
temperature control fermentation, which is made of fava bean koji, water, edible salt,
sodium hexametaphosphate,
lactococcus lactis
nisin, edible
alcohol, granulated coarse granular
calcium carbonate and glucono-
delta-
lactone. The production process comprises the following steps: constructing a
composite matrix, and first performing buffer-type medium-temperature enzymolysis; then adding a glucono-
delta-
lactone aqueous solution in a flow manner, utilizing the stoichiometric
coupling reaction of the glucono-
delta-
lactone aqueous solution and the granulated coarse granular
calcium carbonate to generate
carbon dioxide in situ to construct a micropore structure and regulate the pH value of the
system; and finally, connecting a
Zygosaccharomyces rouxii to perform low-temperature
aroma-producing after-
ripening. Through the synergistic effect of the components, the application effectively solves technical problems in the low-salt
fermentation process, such as
low protein solubility, easy compaction of the matrix and breeding of miscellaneous
bacteria, and improves the
amino acid nitrogen content and
protein hydrolysis rate of the finished product.