Quality control method in pot-type fermentation technique process of Pixian broad bean paste

Abstract

The invention provides a quality control method in a pot-type fermentation technique process of Pixian broad bean paste. The method comprises the following steps: A, preparing broad bean paste fragments: washing, steaming, and cooling by airing broad bean fragments, inoculating the broad bean fragments with aspergillus oryzae powder so as to obtain a broad bean starter materials, sending the starter materials to a fermentation pot, and adding lactobacillus powder and microzyme powder to the pot for fermentation so as to obtain the broad bean paste fragments; B, preparing capsicum blank: crushing capsicums, adding the crushed capsicums to a capsicum blank fermentation pot, and adding lactobacillus powder to the capsicum blank fermentation pot so as to obtain the capsicum blank; and C, feeding the broad bean paste fragments into the capsicum blank fermentation pot, uniformly mixing the broad bean paste with the capsicum blank in a mass proportion of 4:6, adding microzyme powder into the mixture, conducting uniform mixing, and conducting fermentation of 45-75 days so as to obtain the Pixian broad bean paste. For meeting quality requirements, the method improves an aroma and a fresh taste of the product, shortens a manufacturing cycle of the Pixian broad bean paste, and avoids pollution of pathogenic bacteria in the manufacturing process. The manufacturing occupies a small amount of land, and the method is applicable to large-scale industrial production so as to meet market demand quantity of the Pixian broad bean paste.

Description

technical field [0001] The invention relates to the field of food condiments, in particular to a quality control method in the Pixian County watercress pot fermentation process. Background technique [0002] Pixian Douban, a specialty of Pidu District (formerly Pixian), Chengdu City, Sichuan Province, is a Chinese geographical indication product and one of the three famous watercress in Sichuan. It is unique and unique in material selection and craftsmanship. Its main raw materials are red pepper and broad bean flap, which are obtained through long-term biological fermentation. Studies have shown that the fermentation process of Pixian Douban is the result of the joint action of various microorganisms. There are many factors that affect microbial fermentation, such as temperature, moisture, and bacteria. [0003] In the prior art, the production of Pixian Douban is mainly the traditional pottery vat fermentation process and strip pond fermentation developed on the basis of...

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Problems solved by technology

[0013] The present invention aims to solve the problems existing in the prior art when fermenting pottery vats and pools to prepare Pixian watercress: the fermentation period is long; during the fermentation process, it is easy to be infected with Aspergillus flavus and Escherichia coli, resulting in aflatoxin and Escherichia coli exceeding the standard , the problem of unstable product quality, based on the advantages of fermenter fermentation can avoid pathogenic bacteria, controllable production conditions, easy control, high yield, etc., after long-term research and practice, the inventors proposed a fermenter for fermenting Pixian Douban's feasible process and conditions meet the quality requirements, improve the fragrance and umami taste of the product, shorten the production cycle of Pixian Douban, avoid the pollution of pathogenic bacteria in the production process, and occupy less land. It is suitable for large-scale industrial production and meets the market demand of Pixian Douban

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