Processing technology of a kind of low bioamine Pixian bean paste

Abstract

The invention discloses a processing technology of low-biological amine Pixian bean paste. The steps are as follows: (1) mixing sweet watercress and pepper embryos to obtain the raw material of bean paste; (2) dissolving salt and calcium chloride in water, Then add it to the raw material of bean paste obtained in step (1) and mix evenly; obtain the fermented raw material of bean paste; (3) add salt-tolerant yeast Zygosaccharomyes major takah to the fermented raw material of bean paste obtained in step (2), and carry out two stages Type temperature-controlled fermentation: in the first stage, the temperature is controlled at 35-40°C, and the temperature is kept for 12-24 hours; in the second stage, the temperature is lowered to 18-20°C, and the temperature is kept for 12-24 hours, with ventilation and stirring once every 6 hours; so repeated Repeat the temperature control of the first stage and the second stage, and after 240 hours, the fermented bean paste is obtained. Not only can significantly increase the flavor components of alcohols and lipids, but also can significantly reduce the content of aliphatic amines, aromatic amines and heterocyclic amines, so that the total amount of biogenic amines can be significantly reduced.

Description

technical field [0001] The invention belongs to the field of fermented condiments, and in particular relates to a processing technology of low-biogenic amine Pixian bean paste. Background technique [0002] Pixian bean paste processing technology has a history of 300 years, mainly including: koji making, pickling, fermentation, post-ripening and other processes. It is an essential condiment for cooking Sichuan cuisine, and it can be called the "soul of Sichuan cuisine". [0003] Biogenic amines are a general term for a class of biologically active, amino-containing small molecule organic compounds. According to the structure of biogenic amines, they can be divided into three categories: aliphatic amines such as putrescine, cadaverin, spermine, spermidine, etc.; aromatic amines such as tyramine Amine (tyramine), phenylethylamine (phenylethylamine), etc.; heterocyclic amines such as: histamine (histamine), tryptamine (tryptamine), etc. Most foods contain biogenic amines, wh...

AI Technical Summary

Problems solved by technology

[0004] The raw material of Pixian bean paste contains a lot of protein. Due to the extensive traditional processing technology, the content of biogenic amines in Pixian bean paste is likely to increase during the fermentation process, which poses a potential food safety risk.

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