Natural compound microbial agent and method for producing Pixian-county chili bean sauce

A compound microbial agent, a natural technology, applied in the direction of biochemical equipment and methods, microorganisms, microorganisms, etc., can solve the problems of large equipment and tools, large number of workers, high brewing costs, etc., to achieve short propagation cycle, expansion Low cost and high efficiency

Inactive Publication Date: 2016-03-23
SICHUAN PROVINCE DANDAN CONDIMENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] From the above, it can be seen that although the high-quality Pixian Douban has a unique flavor, it needs to be fermented and brewed for a long time. Because the brewing process takes too long, it is difficult for manufacturers to mass-produce Pixian Douban. There are many disadvantages, mainly including: 1. The site is too large. In the process of producing sweet watercress (sweet watercress is also called sweet watercress), it usually takes more than 6 months to ferment koji into sweet watercress by existing traditional technology Fermentation, which requires a lot of space to place the sweet watercress in the fermentation process
2. Occupying a large amount of production funds creates a burden on the turnover of the enterprise. The enterprise needs to use a large amount of funds on raw materials, and it takes a long time for this part of the funds to be converted into sales, causing a large occupation cost for the enterprise
3. The equipment and tools occupy a large amount and employ a large number of workers. Because a large amount of sweet watercress is fermented slowly, more fermentation tanks and tools need to be prepared, and more staff are needed to monitor the fermentation process and maintenance, resulting in its brewing high cost
This method is called heat preservation fermentation method in the industry. It is fermented quickly through temperature control. The biggest disadvantage of this method is that it is impossible to obtain high-quality Pixian Douban that has been fermented at low temperature for a

Method used

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  • Natural compound microbial agent and method for producing Pixian-county chili bean sauce
  • Natural compound microbial agent and method for producing Pixian-county chili bean sauce

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0045] Example one:

[0046] The formula and production method of the natural composite microbial inoculum for producing Pixian Douban provided in this embodiment:

[0047] ①Select the strain: use the sweet petals fermented with broad beans for 8 months. When the selected sweet petals have "red-brown color, oily, soy sauce color, and crispy petals", the filtered juice is taken as the bacteria Kind. With the prolongation of storage and fermentation time, the quality of the obtained sweet petals is relatively better, the strains from which the juice is taken will be more abundant, and the products produced will have better flavor.

[0048] ②The formula of the culture medium: take 30 grams of wheat flour with a particle size of 80 mesh, and 30 grams of Qubanzi powder used to produce Pixian Douban. The particle size is also required to be 80 mesh. Add a small amount of room temperature tap water 80 ml and mix well. Pre-wet the wheat flour and koji powder. Then add 800 ml of water to b...

Example Embodiment

[0061] Embodiment two:

[0062] ①Select the strain: Use the sweet petals that have been fermented for 12 months by making koji from broad beans to take the filtered juice, which is the strain.

[0063] ②The formula of the culture medium: Take 40 grams of wheat flour with a particle size of 80 mesh, and 40 grams of Qubanzi powder used to produce Pixian Douban. The particle size is also 80 meshes. Add a small amount of room temperature water 100 milliliters and stir evenly. Pre-wet the wheat flour and koji powder. Then boil 800ml of water, add 20g of sucrose, 40g of sodium chloride and 1ml of refined rapeseed oil, continue to stir and mix, and heat and boil for 25 minutes, cool slightly, and then add the boiled tap water to 1000 Ml, cooled to 35°C for later use.

[0064] ③Inoculation: When the culture medium is cooled to 35°C, insert the strain of step 1 to obtain the culture solution; the amount of the culture solution is 2.5% of the volume of the culture solution.

[0065] ④Cultivat...

Example Embodiment

[0076] Embodiment three:

[0077] ① Selection of strains: The strained juice of sweet petals fermented with broad beans for 18 months is used as strain.

[0078] ②The formula of the culture medium: take 50 grams of wheat flour with a particle size of 80 mesh, and 50 grams of Qubanzi powder used to produce Pixian Douban. The same particle size is required to be 80 mesh. Add a small amount of room temperature water 180 ml and stir evenly. Pre-wet the wheat flour and koji powder. Then boil 800ml of water, add 25g of sucrose, 50g of sodium chloride and 1.5ml of refined rapeseed oil, continue to stir and mix, and heat and boil for 30 minutes, cool slightly, and then add the boiled tap water to 1000 Ml, cooled to 40°C for later use.

[0079] ③Inoculation: When the culture medium is cooled to 40°C, insert the strains of step 1 to obtain the culture solution; the inoculation amount of the strains is 5% of the volume of the culture solution.

[0080] ④Cultivation: control the temperature of ...

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Abstract

The invention relates to a natural compound microbial agent and a method for producing Pixian-county chili bean sauce. The natural compound microbial agent is prepared in the mode that broad-bean-starter-made sweet bean filter liquor is inoculated into a culture medium. The culture medium is prepared from wheat flour, starter-bean powder, glucose, sodium chloride, rapeseed oil and drinking water in proportion at high temperature according to steps, and the sweet bean filter liquor is inoculated after the culturing medium is cooled. The method for producing the Pixian-county chili bean sauce includes the steps that the natural compound microbial agent and salt water are prepared into inoculation salt water, starter beans and the inoculation salt water are mixed to be fermented into sweet beans, fermented chili particles and the sweet beans are put into a tank and blended, overturning, sunning and exposing are carried out for 1.5-36 months, and the Pixian-county chili bean sauce is obtained. The natural compound microbial agent and the method completely conform to the production technology and the production concept of traditional Pixian-county chili bean sauce, the ratio of the adopted natural compound microbial agent is complex and diverse, the produced Pixian-county chili bean sauce is good in flavor, and agent propagation expanding is low in cost, convenient and short in period. The production fermentation period of the sweet beans can be shortened to 25 days, and fermentation efficiency is greatly improved.

Description

Technical field [0001] The invention relates to a method for preparing a pure natural composite microbial inoculum and a method for producing Pixian Douban by using the pure natural composite microbial inoculum. Background technique [0002] Pixian Douban is a special product of Pixian County, Sichuan Province. It is obtained through brewing techniques such as broad beans, fresh chili, flour, and salt. It is a good seasoning commonly used in Sichuan recipes. [0003] (Traditional) The traditional production process of Pixian Douban includes the following parts: [0004] (1) Production of pepper embryo: [0005] Remove the stems of the red pepper, clean it, mix with salt, crush it, and then ferment it in the pond. After the fermentation is completed, the pepper embryo is obtained. [0006] (2) Production of Qudouban: [0007] The broad beans are selected, dehulled, soaked, mixed in wheat flour and rice koji, and cultivated to make koji Douban. [0008] (3) Then add the qudouban into salt ...

Claims

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Application Information

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IPC IPC(8): C12N1/00A23L27/60
CPCC12N1/00
Inventor 杨国华杨帆叶玉矫夏光寅葛学敏陈文涓
Owner SICHUAN PROVINCE DANDAN CONDIMENT
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