Quality control method in pot-type fermentation process of broad bean fragments

Abstract

The invention provides a quality control method in a pot-type fermentation process of broad bean fragments. The method comprises the following steps: (1) sending broad bean starter materials to a fermentation pot, enabling the moisture content of the starter materials to be 40-45%, enabling the salt content of the starter materials to be 12-13%, conducting fermentation for 3-5 days, conducting sampling inspection, and for materials, controlling a moisture content of 50% or below and a salt content of 12-15% for fermentation; (2) as fermentation time reaches 13-15 days, adding lactobacillus powder for fermentation, and after 3-4 days, adding zygosaccharomyces rouxii powder and torulopsis powder for fermentation; and (3) 2-3 days before the end of fermentation, conducting sampling inspection on the materials, and controlling a moisture content, a salt content, an amino acid nitrogen content, and a total acid content. The method can not only avoid extraneous pollution in a manufacturing process in addition to meeting quality requirements, but also retain the unique flavor of traditional fermented paste fragments. 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 Pixian broad bean paste.

Description

Technical field [0001] The invention relates to the field of food seasonings, in particular to a quality control method in a tank type broad bean petal fermentation process. Background technique [0002] Pixian Douban, a special product of Pixian District (formerly Pixian), Chengdu City, Sichuan Province, a Chinese geographical indication product, is one of the three famous petals in Sichuan. It is unique and unique in material selection and technology. Its main raw materials are red pepper and broad bean petals, which are produced through long-term biological fermentation. Studies have shown that the fermentation process of Pixian Douban is the result of a variety of microorganisms. There are many factors that affect microbial fermentation, such as temperature, moisture, and bacteria. [0003] In the prior art, the production of Pixian watercress is mainly based on the traditional pottery vat fermentation process and the strip pond fermentation developed on the traditional potte...

AI Technical Summary

Problems solved by technology

[0013] The present invention aims to solve the problems existing in the ceramic tank fermentation and bar pond fermentation of broad bean split in the prior art: the fermentation cycle is long; during the fermentation process, it is easy to be infected with Aspergillus flavus and E. The quality is unstable and the yield is not high, there is a large food safety risk, causing environmental damage and other problems. A tank-type fermentation preparation method for broad bean paste is provided. This method is based on the fact that fermentation in a fermenter can avoid external pollution and controllable production conditions , easy to control, high yield and other advantages, for the first time the fermenter was used to ferment broad bean paste to prepare broad bean sauce, and proposed a process of combining with biological agents and specific process steps, adding biological agents and fermenting at a specific time, not only in In terms of meeting the quality requirements, it avoids the pollution of pathogenic bacteria in the production process, and at the same time retains the unique flavor of traditional fermented sauce. It occupies a small area and is suitable for large-scale industrial production. It meets the market demand for Pixian Douban

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