Fermentation production method of thick broad-bean chili sauce

A technology of douban chili sauce and a production method, which are applied in the directions of bacteria and food ingredients used in food preparation as taste improvers, food science, etc., can solve the problems of unstable quality of batch products, unsuitable control of fermentation process and low utilization rate of raw materials and other problems to achieve the effect of improving product flavor, shortening fermentation cycle and reducing production cost

Active Publication Date: 2017-06-30
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional fermentation process of Douban Chili Sauce is to soak selected broad beans in warm water, inoculate, make koji, and ferment to obtain sweet Douban, transfer them to the fermentation tank and mix them with pepper embryos in a certain proportion, and then ferment to obtain mature Douban Chili Sauce. It takes 10 months to get mature watercress chili sauce, long fermentation cycle, low raw material utilization rate, and low production efficiency
[0004] The Douban Chili Sauce produced by the traditional process has a unique flavor, but this fermentation method has problems such as long fermentation period, unsuitable control of the fermentation process, low production efficiency, and unstable batch product quality

Method used

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  • Fermentation production method of thick broad-bean chili sauce

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Effect test

Embodiment 1

[0032] Preparation of lactic acid bacteria fermented chili juice and fermented chili particles.

[0033] (1) Preparation of lactic acid bacteria seed liquid:

[0034] Lactic acid bacteria were inoculated into MRS medium according to the inoculation amount of 1%-10%, and cultured at 25-37°C for 20-24 hours to form a seed culture solution. The seed culture solution is connected to the proliferation medium at a 1%-10% inoculum amount, and statically cultured at 30-40°C for 20-24 hours to form a lactic acid bacteria seed solution. Preferably, the lactic acid bacteria is Lactobacillus helveticus CGMCC No. 12062.

[0035] The MRS medium: glucose 2%, peptone 1%, beef extract 1%, yeast extract 0.5%, anhydrous sodium acetate 0.5%, Tween 80 0.1% (v / v), ammonium citrate 0.2%, Dipotassium hydrogen phosphate 0.2%, magnesium sulfate 0.058%, manganese sulfate 0.025%, the balance is water, and the pH is adjusted to 6.2-6.8.

[0036] The proliferation medium: glucose 2%, peptone 1%, beef extract 1%,...

Embodiment 2

[0042] Adding fermented chili juice during the preparation stage of Tianchuangzi to ferment to produce Douban chili sauce includes the following steps:

[0043] (1) Preparation of lactic acid bacteria seed solution: Leuconostoc mesenteroides are inoculated into MRS medium according to the inoculation amount of 1%-10%, and statically cultured at 30-37°C for 20-24 hours to form a seed culture solution. The seed culture solution is connected to the proliferation medium with an inoculum amount of 1%-10%, and statically cultured at 35-40°C for 20-24 hours to form a lactic acid bacteria seed solution.

[0044] (2) Preparation of fermented chili juice: After the chili is selected and washed, it is broken into 3cm-sized chili particles for later use. The fermenter is cleaned, and after disinfection, the fermenter is rinsed with physiological saline and discharged out of the fermentor. The processed pepper particles are added to salt water with a concentration of 15%-18%, and the ratio of p...

Embodiment 3

[0052] Adding fermented chili juice at the stage of preparing chili embryos to ferment to produce Douban chili sauce includes the following steps:

[0053] (1) Preparation of lactic acid bacteria seed liquid: Inoculate Lactobacillus plantarum into the MRS medium according to the inoculum amount of 1%-10%, and cultivate it at 25-35°C for 20-24 hours to form a seed culture liquid. The seed culture solution is connected to the proliferation medium with an inoculum of 1%-10%, and statically cultured at 30-37°C for 20-24 hours to form a lactic acid bacteria seed solution.

[0054] (2) Preparation of fermented chili juice: After the chili is selected and washed, it is broken into 1cm-sized chili particles for use. Clean the fermentation tank, after disinfection, rinse the fermentation tank with physiological saline and then discharge the fermentation tank. Add the processed pepper particles to salt water with a concentration of 15%-20%. The ratio of pepper to salt water is 1: 2-1:4, add...

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Abstract

The invention discloses a method for fermenting production of a thick broad-bean chili sauce by using chili juice and chili granules fermented with lactic acid bacteria. Chili juice fermented with lactic acid bacteria is used for at least one stage of three different stages of preparing Tianbanzi, preparing chili blanks or preparing a thin broad-bean chili sauce. Further, the chili granules fermented with the lactic acid bacteria are used for at least one stage of the stages of preparing the chili blanks or preparing the thin broad-bean chili sauce, wherein lactobacillus helveticus, pediococcus pentosaceus, leuconostoc mesenteroides and tetragenococcus halophilus are preferably selected as the lactic acid bacteria, and lactobacillus helveticus CGMCC No. 12062 is preferably selected as the lactic acid bacteria. According to the method disclosed by the invention, the fermentation period is shortened, the fermentation efficiency is improved, the production cost is reduced, the product flavor is improved, and the nutrient value of products is increased.

Description

Technical field [0001] The invention belongs to the technical field of food fermentation, and particularly relates to a fermentation production method of bean curd chili sauce. Background technique [0002] Douban chili sauce is a kind of compound seasoning. It is a semi-solid fermented food made from grains, vegetables and oil crops and fermented by microorganisms. Douban chili sauce is not only delicious in flavor, but also rich in nutrients. It is rich in protein and various trace elements. It has the functions of reducing appetite and increasing appetite, expelling cold and dampness, regulating human body secretion, and promoting metabolism. It is an ideal condiment. [0003] The traditional fermentation process of bean curd chili sauce is to soak the selected broad beans in warm water, inoculate and make koji, and ferment to obtain sweet bean curd, which is transferred to the fermentation tank and mixed with chili embryo in a certain proportion, and then fermented to obtain ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L27/60A23L29/00A23L11/50
CPCA23V2002/00A23V2400/147A23V2200/16A23V2250/1614
Inventor 王敏郑宇于松峰曹珊夏梦雷宋佳谢三款
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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