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Production method for rapidly fermenting flavor-enhanced thick broad-bean sauce

A technology of fragrant bean paste and production method, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of unsatisfactory sensory quality, long production cycle, and poor aroma, so as to shorten the production cycle and improve the aroma. Effect

Inactive Publication Date: 2013-03-06
四川临江寺味业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

One is natural fermentation; the other is heat-preservation fermentation, which has disadvantages: the natural fermentation time is long, and it takes more than 6 months after three-volt sun drying before the watercress can be decomposed and matured; First choice, its disadvantages: long production cycle, slow capital turnover, low output, high cost
The other is the heat preservation fermentation process, which takes a shorter time, but the flavor is poor, the aroma is poor, and the sensory quality cannot meet the requirements, so it can only be made into low-end products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The production method of the fast fermented sweetened bean paste provided by the embodiment of the present invention comprises the following steps:

[0020] (1) Hulling and removing impurities from broad beans, removing eroded and immature beans;

[0021] (2) Soak the broad beans in water until the moisture content is 39%, break them off by hand, and there is a white line on the midline of the petals;

[0022] (3) Inoculate the soaked broad beans with 0.3% AS3.951 Aspergillus oryzae strain, and stir evenly, wherein AS3.951 Aspergillus oryzae strain is obtained after three-stage cultivation;

[0023] (4) Koji making: Put broad bean and bean splits into the koji making tank that has been sterilized, and heat up the koji material 10-12 hours after entering the tank, and turn on the fan when the material temperature is 38°C, and pass in the circulating air to control the temperature At 34°C, stop the ventilation, and repeat this process. With the extension of time, the ven...

Embodiment 2

[0029] The production method of the fast fermented sweetened bean paste provided by the embodiment of the present invention comprises the following steps:

[0030] (1) Hulling and removing impurities from broad beans, removing eroded and immature beans;

[0031] (2) Soak broad beans in water until their water content is 43%, break them off by hand, and there is a white line on the midline of the petals;

[0032] (3) Inoculate the soaked broad beans with 0.3%-0.8% AS3.951 Aspergillus oryzae strain, and stir evenly, wherein AS3.951 Aspergillus oryzae strain is obtained after three-stage cultivation;

[0033] (4) Koji making: Put broad bean and bean splits into the koji making tank that has been sterilized, and heat up the koji material 10-12 hours after entering the tank, and turn on the fan when the material temperature is 38°C, and pass in the circulating air to control the temperature At 36°C, stop the ventilation, and repeat this process. With the extension of time, the ven...

Embodiment 3

[0039] The production method of the fast fermented sweetened bean paste provided by the embodiment of the present invention comprises the following steps:

[0040] (1) Hulling and removing impurities from broad beans, removing eroded and immature beans;

[0041] (2) Soak the broad beans in water until the water content is 41%, break them off by hand, and there is a white line on the midline of the petals;

[0042] (3) Inoculate the soaked broad beans with 0.5% AS3.951 Aspergillus oryzae strain, and stir evenly, wherein AS3.951 Aspergillus oryzae strain is obtained after three-stage cultivation;

[0043] (4) Koji making: Put broad bean and bean splits into the koji making tank that has been sterilized, and heat up the koji material 10-12 hours after entering the tank, and turn on the fan when the material temperature is 38°C, and pass in the circulating air to control the temperature At 35°C, stop the ventilation, and repeat this process. As time goes on, the ventilation time ...

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PUM

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Abstract

The invention discloses a production method for rapidly fermenting flavor-enhanced thick broad-bean sauce, comprising the following steps of: (1) removing shells of broad beans and removing impurities; (2) adding water to immerse the broad beans; (3) inoculating the immersed broad beans; (4) carrying out starter propagation; (5) adding saline water; (6) fermenting; and (7) enhancing the flavor of a broad bean product. Compared with the prior art, with the adoption of the production method for rapidly fermenting the flavor-enhanced thick broad-bean sauce, the fermenting period of the broad beans can be shortened to one month; and an ester-producing and flavor-enhancing yeast is added so that the production period can be shortened, the aroma is improved, and the flavor-enhanced thick broad-bean sauce is close to a naturally-fermented product.

Description

technical field [0001] The invention relates to the field of production methods of bean paste, in particular to a production method of rapidly fermenting flavor-enhancing bean paste. Background technique [0002] At present, there are two kinds of existing watercress fermentation production techniques. One is natural fermentation; the other is heat-preservation fermentation, which has disadvantages: the natural fermentation time is long, and it takes more than 6 months after three-volt sun drying before the watercress can be decomposed and matured; First choice, its disadvantages: long production cycle, slow capital turnover, low output and high cost. The other is the heat preservation fermentation process, which takes a shorter time, but the flavor is poor, the aroma is poor, and the sensory quality cannot meet the requirements, so it can only be made as a low-end product. Contents of the invention [0003] In view of the above defects, the technical problem to be solve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 林晓冬
Owner 四川临江寺味业有限公司
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