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Fermentation method of chrysanthemum broad bean sauce

A fermentation method and broad bean paste technology are applied in the field of bioengineering to achieve the effects of adding beneficial active ingredients, inhibiting the growth of miscellaneous bacteria and having a strong flavor

Inactive Publication Date: 2018-03-06
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country's chrysanthemum varieties and planting area are very vast, but most of the chrysanthemums are processed to make scented tea and used as medicine, and there are few deep-processed chrysanthemum products. In order to increase the added value of chrysanthemums and enrich chrysanthemum products on the market

Method used

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  • Fermentation method of chrysanthemum broad bean sauce

Examples

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Embodiment 1

[0039] A method for fermenting chrysanthemum broad bean paste with good taste, edible safety and the effect of improving eyesight and reducing fire, the specific steps are as follows:

[0040] (1) Douban pretreatment: Soak 1000g of peeled broad bean in water until the liquid level is 4cm higher than the broad bean, and soak for 6 hours; put the soaked broad bean in a cooking pot, keep cooking at 90°C for 15 minutes, and cool immediately after cooking;

[0041] Pretreatment of chrysanthemum: wash 200g of chrysanthemum petals with sterile water for several times, make a pulp, put them in a fresh-keeping box at a temperature of 5°C for 10 hours, take them out to obtain chrysanthemum pulp, and set aside.

[0042] (2) koji making: broad bean splits are mixed with flour and starter and stirred evenly, 2.5g of aspergillus oryzae starter and 0.5g of aspergillus niger starter, the quality of adding flour is 120g; The temperature in the room is 40°C and the relative humidity is 75% for ...

Embodiment 2

[0045] A method for fermenting broad bean paste with good taste, edible safety and the effect of improving eyesight and reducing fire, the specific steps are as follows:

[0046] (1) Douban pretreatment: Soak 1000g of peeled broad bean in water until the liquid level is 4cm higher than the broad bean, and soak for 6 hours; put the soaked broad bean in a cooking pot, keep cooking at 90°C for 15 minutes, and cool immediately after cooking;

[0047] (2) koji making: broad bean splits are mixed with flour and starter and stirred evenly, 2.5g of aspergillus oryzae starter and 0.5g of aspergillus niger starter, the quality of adding flour is 120g; The temperature in the room is 40°C and the relative humidity is 75% for 48 hours.

[0048] (3) Add all broad bean koji materials into the fermenter, add 1000g of brine with a salt content of 20%, stir evenly, and ferment at 40°C; 10 6 CFU / g, add Bacillus Tequila and Pediococcus pentosaceae LBST-L2 on the 20th day, the content is 10 5 C...

Embodiment 3

[0050] A method for fermenting broad bean paste with good taste, edible safety and the effect of improving eyesight and reducing fire, the specific steps are as follows:

[0051] (1) Douban pretreatment: Soak 1000g of peeled broad bean in water until the liquid level is 4cm higher than the broad bean, and soak for 6 hours; put the soaked broad bean in a cooking pot, keep cooking at 90°C for 15 minutes, and cool immediately after cooking;

[0052] Pretreatment of chrysanthemum: wash 220 g of chrysanthemum petals with sterile water for several times, beat, put in a fresh-keeping box at 5°C for 10 hours, take it out, and obtain chrysanthemum pulp for later use.

[0053] (2) koji making: broad bean splits are mixed with flour and starter and stirred evenly, 2.5g of aspergillus oryzae starter and 0.5g of aspergillus niger starter, the quality of adding flour is 180g; The temperature in the room is 40°C and the relative humidity is 75% for 48 hours.

[0054] (3) Add all the broad b...

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Abstract

The invention discloses a fermentation method of chrysanthemum broad bean sauce and belongs to the field of bioengineering. The fermentation method of the chrysanthemum broad bean sauce comprises thefollowing steps: (1) performing pretreatment on broad beans and performing pretreatment on chrysanthemum flowers; (2) making starters; (3) adding all the broad bean starters into a fermentation tank,adding saline water and chrysanthemum flower pulp, stirring uniformly and performing fermentation for 35 to 40 DEG C, wherein weissella confuse, saccharomyces rouxii, pediococcus pentosaceus LBST-L2 and bacillus tequilensis are added in the fermentation process and fermentation is conducted for 30 to 40 days. According to the fermentation method of the chrysanthemum broad bean sauce, the fermentation state of the broad bean sauce under the natural environment is simulated, the obtained broad bean sauce has strong flavor, different cultures are added at different stages, the maturation processof the broad bean sauce is accelerated, the fermentation cycle is shortened to 30 to 40 days, the beneficial active components are increased and the nutritional requirements of modern people are met.

Description

technical field [0001] The invention relates to a fermentation method of chrysanthemum broad bean paste, which belongs to the field of bioengineering. Background technique [0002] Broad bean paste is a traditional Chinese bean paste with a very long history and is deeply loved by the public. Broad bean paste is a kind of seasoning food in a semi-fluid state made by fermentation with peeled broad beans as the main raw material. The production of broad bean paste in my country mostly adopts the method of natural fermentation. The koji making process of this method is carried out under open conditions. After being mixed with various microorganisms in the environment, the raw materials are used to grow and metabolize together. The unique color and fragrance of broad bean paste. However, due to natural fermentation, the strain system is complex, the environmental factors are relatively large, the fermentation cycle is not uniform, the quality of fermented broad bean paste is un...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L33/00A23L11/50
CPCA23L33/00A23V2002/00A23L11/50A23V2400/427A23V2250/76
Inventor 李崎王金晶钮成拓郑飞云李永仙刘春凤
Owner JIANGNAN UNIV
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