Method for identifying fermentation year of thick broad-bean sauce

A technology of bean paste and determination method, which is applied in the direction of chemical analysis by titration method, weighing and measuring devices by removing certain components, and can solve the problems of inability to accurately judge whether the bean paste is new or old

Active Publication Date: 2018-04-06
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is currently no objective means to evaluate the fermentation time of bean paste, and neither consumers nor market regulators can accurately judge whether the bean paste is new or old.

Method used

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  • Method for identifying fermentation year of thick broad-bean sauce
  • Method for identifying fermentation year of thick broad-bean sauce
  • Method for identifying fermentation year of thick broad-bean sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0107] Get a bean paste sample (taken from a certain bean paste manufacturer, 80 months), after adopting the above method to measure: its amino acid content is 7.2g / kg, amino nitrogen content is 0.45g / 100g, moisture is 46.00%, The total acid content was 1.83 g / 100 g. It is known that the relationship between each index and the fermentation time of bean paste is as follows:

[0108] Formula 1, the relationship between amino acid content and fermentation time: Y=4×10 -5 t 2 +0.0136t+5.8975

[0109] Formula 2, the relationship between amino nitrogen content and fermentation time: Y=-7×10 -6 t 2 +0.0032t+ 0.2469

[0110] Formula 3, the relationship between moisture and fermentation time: Y=0.0012t 2 -0.2729t+60.527

[0111] Formula 4, the relationship between total acid and fermentation time: Y=0.0001t 2 -0.0045t+1.5169

[0112] Bring each index value into the fitted function, and calculate the fermentation time of the watercress as follows:

[0113] t 氨基酸 =77.94(month)...

Embodiment 2

[0117] Get a Doubanjiang sample (taken from a certain Doubanjiang manufacturer, 48 months), after adopting above-mentioned method to measure: its amino acid content is 6.7g / kg, and amino nitrogen content is 0.38g / 100g, and moisture is 50.00%, The total acid content was 1.62 g / 100 g. It is known that the relationship between each index and the fermentation time of bean paste is as follows:

[0118] Formula 1, the relationship between amino acid content and fermentation time: Y=4×10 -5 t 2 +0.0136t+5.8975

[0119] Formula 2, the relationship between amino nitrogen content and fermentation time: Y=-7×10 -6 t 2 +0.0032t+ 0.2469

[0120] Formula 3, the relationship between moisture and fermentation time: Y=0.0012t 2 -0.2729t+60.527

[0121] Formula 4, the relationship between total acid and fermentation time: Y=0.0001t 2 -0.0045t+1.5169

[0122] Bring each index value into the fitted function, and calculate the fermentation time of the watercress as follows:

[0123] t 氨...

Embodiment 3

[0127] Get a bean paste sample (taken from a certain bean paste manufacturer, 60 months), after adopting the above-mentioned method to measure: its amino acid content is 6.85g / kg, amino nitrogen content is 0.41g / 100g, moisture is 49.00%, The total acid content was 1.68g / 100g. It is known that the relationship between each index and the fermentation time of bean paste is as follows:

[0128] Formula 1, the relationship between amino acid content and fermentation time: Y=4×10 -5 t 2 +0.0136t+5.8975

[0129] Formula 2, the relationship between amino nitrogen content and fermentation time: Y=-7×10 -6 t 2 +0.0032t+ 0.2469

[0130] Formula 3, the relationship between moisture and fermentation time: Y=0.0012t 2 -0.2729t+60.527

[0131] Formula 4, the relationship between total acid and fermentation time: Y=0.0001t 2 -0.0045t+1.5169

[0132] Bring each index value into the fitted function, and calculate the fermentation time of the watercress as follows:

[0133] t 氨基酸 =59....

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Abstract

The invention belongs to a thick broad-bean sauce detection technology, and concretely relates to a method for identifying a fermentation year of a thick broad-bean sauce. The method comprises the following steps: 1) moisture content in the thick broad-bean sauce is measured, and moisture t is calculated according to a relation of the moisture content and fermentation time; 2) total acid content in the thick broad-bean sauce is determined, and total acid t is calculated according to the relation between the total acid and the fermentation time; 3) amino nitrogen content in the thick broad-beansauce is measured, and amino nitrogen t is calculated according to the relation between the amino nitrogen content and the fermentation time; 4) amino acid amount in the thick broad-bean sauce is measured, and amino acid t is calculated according to the total acid and fermentation time; and the bean cotyledon fermentation time equals sum of the amino acid t, amino nitrogen t, moisture t and totalacid t. The method combines multiple indexes to establish a method for determining the fermentation time of the Pixian thick broad-bean sauce, and has the advantages of scientific and reliable performance, and high accuracy, and the calculated year is consistent with the practical fermentation year.

Description

technical field [0001] The invention belongs to the field of food, especially the technical field of bean paste in the food industry, and specifically relates to a method for identifying the fermentation year of bean paste. Background technique [0002] Fermented bean food is delicious, nutritious, good for digestion, and has certain medicinal value. It has a history of thousands of years in our country and has become an indispensable condiment in people's daily diet. Pixian Doubanjiang is produced in Pixian County, Chengdu City, Sichuan Province. Its production process mainly includes three important process stages: the production of sweet petals, the production of chili blanks, and the fermentation after mixing. At present, Douban Jiang has red oil Douban, super-grade Douban, and some super-grade Douban has a longer fermentation time, which can reach 5 years. These aged Douban have better flavor and are loved by consumers. However, there is currently no objective means t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N5/04G01N30/02G01N31/16
CPCG01N5/045G01N30/02G01N31/16
Inventor 陈功邓维琴李恒张其圣陈相杰李峰李洁芝张帅
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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