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Flavor-enhanced kidney bean sauce and brewing method thereof

A high-fresh kidney bean and kidney bean technology, applied in the field of food microbiology and fermentation engineering, can solve the problem of single flavor

Inactive Publication Date: 2013-10-09
湖北山乡食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Purpose of the present invention: to overcome the defect of single flavor of existing primary fermentation products, develop kidney bean resources, develop a kind of high-fresh kidney bean paste and its brewing method

Method used

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  • Flavor-enhanced kidney bean sauce and brewing method thereof
  • Flavor-enhanced kidney bean sauce and brewing method thereof
  • Flavor-enhanced kidney bean sauce and brewing method thereof

Examples

Experimental program
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Embodiment 1

[0050]Weigh 100kg of selected large white kidney beans from Lijiang, Yunnan, add 300kg of water to submerge the kidney beans, and soak for 3 hours at 20°C; filter the water with a stainless steel filter, and steam on a steamer for 15min (0.1MPa, 118°C); take it out and blast Rapidly cool to 70°C, add 40kg of flour, and quickly mix evenly. Add 7kg Aspergillus oryzae (the strain number is Zhongke 3.951, a commercial strain of the No. 1 Brewing Factory in Shanghai; the bacterial content is greater than 10 6 Individual / g, dry basis) and 4kg Aspergillus niger (strain number As3.350, commercial strain of Shanghai Jiamin Brewing Food Co., Ltd.; bacterial content greater than 10 6 per g, on a dry basis), mix well, pile up into a small pile with a height of 40 cm, cover the surface with a polyethylene film to keep moisture, and incubate at 30°C. After 6 hours, when the temperature of the fermented grains rises to 35°C, put the fermented grains on the shelves, ventilate and cultivate t...

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Abstract

The invention, pertaining to a field of food brewing technology, particularly relates to a flavor-enhanced kidney bean sauce and a brewing method thereof. According to the invention, white kidney beans are used as the main raw material, flour and preserved fruit syrup are used as auxiliary materials, a plurality of strains such as aspergillus oryzae, aspergillus niger, lactic acid bacteria, yeast and the like are used as fermentation microorganisms, and the product is obtained after three stages of temperature-controlled fermentation, that is, flavor-generating fresh fermentation, chromophore-generating fermentation, and aroma-generating fermentation. The method of the invention, by adopting a band temperature-controlled method, controls growth of the aspergillus, maintains high activity and quantity of the protease, carries out enzymolysis on the kidney bean protein, and produces large amounts of amino acid and peptide. By using the lactic acid bacteria and the yeast for fermentation, and an insulation reaction, the final product has unique and rich sauce flavor and color. The sauce of the invention tastes fresh and delicious, has a total ammonia nitrogen content of 1.64% which increases by 26% compared with that of traditional methods, and has abundant volatile flavor substance.

Description

technical field [0001] The invention belongs to the technical field of food microbes and fermentation engineering, and specifically relates to three-stage temperature-controlled fermentation of multi-strains with kidney beans as the main raw material, making full use of the ability of Aspergillus oryzae to secrete neutral and alkaline proteases to hydrolyze proteins into polypeptides, and the ability of Aspergillus niger to secrete Acidic protease has the ability to hydrolyze polypeptides into amino acids, and hydrolyzes kidney bean protein into polypeptides and amino acids; in the later stage of fermentation, add preserved fruit syrup, ferment at high temperature to promote color development, add lactic acid bacteria and yeast to promote aroma, and finally produce kidney beans with high freshness and nutrition Sauce. [0002] The present invention also relates to a method for producing the above-mentioned kidney bean paste. Background technique [0003] Chinese kidney bean...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 丁士勇林成国
Owner 湖北山乡食品有限公司
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