A kind of production process of tartary buckwheat polysaccharide bean paste

A production process and bean paste technology, which are applied in the directions of polysaccharide/gum-containing food ingredients, food ingredients as taste improvers, functions of food ingredients, etc. The effect of avoiding food safety hazards and increasing intestinal bifidobacteria

Active Publication Date: 2019-06-28
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Doubanjiang produced according to the process of GBT 20560-2006 "Geographical Indication Product Pixian Douban" has a high content of biogenic amines, which has certain safety hazards

Method used

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  • A kind of production process of tartary buckwheat polysaccharide bean paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Preparation of short-chain tartary buckwheat polysaccharides

[0023] Choose 1.0kg tartary buckwheat powder as raw material and extract with 5.0L water. The extract was precipitated with 20L of absolute ethanol to obtain tartary buckwheat crude polysaccharides, further separated by dextrose G-25, and tartary buckwheat polysaccharides with a DP range of 5-10 were collected and dried to obtain 135 g of tartary buckwheat short-chain polysaccharides. Detected by a laser light scattering detector, more than 90% of the DP ranges from 5 to 8.

[0024] (2) Raw material homogeneity

[0025] Select 1.0kg of traditional craft Pixian watercress as raw material, add 1.0L of water, and carry out ultrafine grinding, so that more than 90% of the bean paste can pass through a 100-mesh steel wire sieve, filter, and homogenize through a high-shear homogenizer to obtain 1.75kg Bean paste raw materials.

[0026] (2) Add tartary buckwheat polysaccharide

[0027] Add 70 g of tartary b...

Embodiment 2

[0031] (1) Preparation of short-chain tartary buckwheat polysaccharides

[0032] Choose 1.0kg tartary buckwheat powder as raw material and extract with 4.0L water. The extract was precipitated with 20L of absolute ethanol to obtain tartary buckwheat crude polysaccharides, which were further separated by a dextrose G-25 column, and tartary buckwheat polysaccharides with a DP range of 5-10 were collected and dried to obtain 120 g of tartary buckwheat short-chain polysaccharides . Detected by laser light scattering detector, more than 90% of the DP ranges from 6 to 9.

[0033] (2) Raw material homogeneity

[0034] Select 1.0kg of traditional craft Pixian watercress as raw material, add 1.0L of water, and carry out ultrafine grinding, so that more than 90% of the bean paste can pass through a 100-mesh steel wire sieve, and after homogenization by a high-shear homogenizer, 1.75kg of bean paste is obtained raw material.

[0035] (3) Add short-chain tartary buckwheat polysacchari...

Embodiment 3

[0040] (1) Preparation of short-chain tartary buckwheat polysaccharides

[0041] Choose 1.0kg tartary buckwheat powder as raw material, and extract it with 6.0L water. The extract was precipitated with 18L of absolute ethanol to obtain tartary buckwheat crude polysaccharides, which were further separated by a dextrose G-25 column to collect short-chain polysaccharide components with DP<10, and dried to obtain 184 g of tartary buckwheat short-chain polysaccharides. Detected by a laser light scattering detector, more than 90% of the DP ranges from 3 to 10.

[0042] (2) Raw material homogeneity

[0043] Select 1.0 kg of traditional craft Pixian Douban as a raw material, add 1.0 L of water, perform ultrafine grinding, filter, and homogenize through a high-shear homogenizer to obtain 1.75 kg of Doubanjiang raw material.

[0044] (2) Add tartary buckwheat polysaccharide

[0045] Add 87.5 g of tartary buckwheat polysaccharide with a DP value of 3-10 into the bean paste raw materia...

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Abstract

The invention discloses a production process of tartary buckwheat polysaccharide bean paste. (1) adding water to Pixian watercress produced by a traditional process, pulverizing, filtering and homogenizing to obtain the raw material of bean paste; (2) adding water to the step (1) ) adding tartary buckwheat polysaccharides with a DP range of 5-10 of more than 90% of the weight of 3 to 5% of the processed bean paste raw materials; (3) carrying out temperature control treatment on the processed bean paste raw materials in step (2) , the temperature is maintained at 35 to 40° C., and the temperature is kept for 15 to 25 hours to obtain the final product Doubanjiang. The invention processes the original Pixian Douban by adding tartary buckwheat short-chain polysaccharides to the traditional Pixian Douban for secondary fermentation. The addition of tartary buckwheat short-chain polysaccharides can not only increase the types of flavor components, but also significantly reduce the total amount of biogenic amines.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production process of tartary buckwheat polysaccharide bean paste. Background technique [0002] Pixian Douban is produced in Pixian County, Sichuan Province, with a history of 300 years. It uses fresh red peppers, green broad beans, high-quality flour, and refined edible salt as raw materials, and is naturally refined and fermented through traditional techniques such as long-term turning, drying, and dew. It has the characteristics of crispy bean paste, rich soy sauce, shiny reddish brown oil, spicy but not dry, moderate viscosity, mellow and long aftertaste, and is known as the "soul of Sichuan cuisine". [0003] Biogenic amines are a general term for a class of biologically active nitrogen-containing low-molecular-weight organic compounds. Including histamine, tyramine, etc. Biogenic amines exist in a variety of foods, especially fermented foods, such as ferment...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/00A23L33/125A23L11/50
CPCA23L33/125A23V2002/00A23L11/50A23V2200/16A23V2200/3262A23V2200/328A23V2200/32A23V2200/332A23V2250/51
Inventor 吴韬王庆慧李伟丽袁旭车振明
Owner XIHUA UNIV
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