Broad bean paste fermented by mixed aspergillus oryzae and lactobacillus plantarum and preparation method of broad bean paste

Abstract

The invention discloses a preparation process of broad bean paste fermented by mixed aspergillus oryzae and lactobacillus plantarum. The broad bean paste is prepared from the raw materials by weight as follows: 40-80 parts of broad beans, 12-20 parts of edible salt, 15-25 parts of flour, 0.01-0.02 parts of aspergillus oryzae powder, 0.002-0.008 parts of lactobacillus plantarum powder and 40-80 parts of water. The mixed aspergillus oryzae and lactobacillus plantarum is adopted for fermentation, the viscosity of the broad bean paste is improved, so that quality of each batch of the broad bean paste keeps uniform, the risk of pollution of a product by aflatoxin is reduced, and the safety edibility is significantly increased; meanwhile, a temperature control and humidity control technology is adopted, during koji making, the temperature is controlled at 28-32 DEG C, the humidity is controlled to be 75%-80%, the reproduction rate of dominant fermentation strains, namely, the aspergillus oryzae and the lactobacillus plantarum, is increased, koji making time is shortened to 24 hours from traditional 3-5 days, and production cost is saved.

Description

technical field [0001] The invention relates to watercress fermented by mixing Aspergillus oryzae and Lactobacillus plantarum and a preparation method thereof, belonging to the field of food deep processing. Background technique [0002] Douban is a traditional special condiment in my country, which can be directly served with meals and is an indispensable condiment for Sichuan cuisine. Famous Sichuan dishes such as mapo tofu, twice-cooked pork, douban fish, fish-flavored eggplant and hot pot are all inseparable from douban. Douban is bright in color, rich in sauce, spicy and soft in taste, semi-solid and semi-fluid, and has the effect of enhancing flavor and color. Its unique flavor cannot be modulated by other seasonings, and it is called "the soul of Sichuan cuisine". The traditional production process of watercress is to use broad beans as raw materials, through natural inoculation, that is, to use microorganisms in the air to make koji and ferment, and the production m...

AI Technical Summary

Problems solved by technology

[0004] CN102911880B discloses a Monascus and Aspergillus oryzae composite fermentation agent for improving the color of Pixian watercress and its preparation method. The patent adds the Monascus and Aspergillus oryzae composite fermentation agent in the preparation process, and the fermentation time is shortened by 10% compared with the original -13%, the color price of Pixian Douban products increased by 25%-30%, which can not only improve the color price of Pixian Douban products, shorten the fermentation time, and...

Images