Multi-temperature-stage-controlled after-ripening and fermenting technology of bean halves in Pixian county

A post-ripening fermentation and multi-temperature section technology, applied in food science and other fields, can solve problems such as uneven reaction, failure to consider the influence of moisture, and affect product flavor and taste, so as to improve product quality and safety, and reduce miscellaneous bacteria Opportunity for contamination, full-bodied effect of complex flavors

Active Publication Date: 2018-08-17
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] 2. The application for this invention is provided with partitions in the fermentation tank, the purpose is to separate the liquid that gradually seeps down, and then circulate it. Although this solves the problem of uniform solid-liquid mixing to a certain extent, it cannot be completely solved, because : The infiltration of water has a time problem, and the transfer of water has a process, so the water cannot be circulated all the time, so the mass transfer is uneven, that is, the distribution of water in the sauce still has a gradient, and the water is not uniform , it will still cause uneven reaction, different degrees of fermentation will lead to different product quality, and different fermentation efficiencies;
[0011] 4. During the fermentation process of the application for this invention, the liquid circulation method is adopted. When the fermentatio...

Method used

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  • Multi-temperature-stage-controlled after-ripening and fermenting technology of bean halves in Pixian county

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Present embodiment ferments with fully enclosed fermentor, and the concrete structure of fermentor is:

[0047] The fermenter includes a tank body 1 and a stirring paddle 2, the stirring paddle 2 is at least two, the stirring paddle 2 is installed in the tank body 1, the tank body 1 is equipped with a jacket layer 3, and the jacket layer 3 is connected with a water inlet pipe 4 And outlet pipe 5, temperature detector 6, humidity detector 7, ultraviolet lamp and fluorescent lamp 8 are installed in tank body 1, and tank body 1 is provided with inlet, outlet, sterile dry air inlet and exhaust Air port 9, feed port is connected with feed pipe 10, discharge port is connected with discharge pipe 11, sterile dry air inlet is connected with air intake pipe 12, feed pipe 10, discharge pipe 11, air intake pipe 12 Both are connected with valve 13.

[0048] Also includes a controller (not shown in the figure), the controller is connected with the temperature detector 6, the humidi...

Embodiment 2

[0064] The fermentation tank that this implementation adopts is identical with embodiment 1, and difference is:

[0065] The process of this embodiment is:

[0066] Step 1, raw materials into the tank

[0067] Weigh 70kg of fermented mature pepper embryos and 30kg of sweet petals, and then add the weighed pepper embryos and sweet petals into the fermenter;

[0068] Step 2, initial fermentation

[0069] Let the controller control the amount of hot water and cold water entering the water inlet pipe to control the temperature of the fermenter to 30°C. After 12 hours of heat preservation and fermentation, add salt to the reactor. The amount of added salt is 1% of the total mass. 18%;

[0070] Step 3, mid-term fermentation

[0071]After the initial fermentation, 14 cycles of mid-stage fermentation are carried out. The mid-stage fermentation operation of each cycle is as follows: first, the fermentation temperature is raised to 55°C, and the fermentation is kept for 6 hours, and...

Embodiment 3

[0077] The fermentor that this implementation adopts is identical with embodiment 1, and difference is:

[0078] The process of this embodiment is:

[0079] Step 1, raw materials into the tank

[0080] Weigh 70kg of fermented mature pepper embryos and 25kg of sweet petals, and then add the weighed pepper embryos and sweet petals into the fermenter;

[0081] Step 2, initial fermentation

[0082] Let the controller control the amount of hot water and cold water entering the water inlet pipe to control the temperature of the fermenter to 26°C. After 15 hours of heat preservation and fermentation, add salt to the reactor. The amount of added salt is 15% of the total mass. %;

[0083] Step 3, mid-term fermentation

[0084] After the initial fermentation, 12 cycles of mid-stage fermentation are carried out. The mid-stage fermentation operation of each cycle is as follows: first, the fermentation temperature is raised to 52°C, and the fermentation is kept for 8 hours, and then th...

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Abstract

The present invention discloses a multi-temperature-stage-controlled after-ripening and fermenting technology of bean halves in Pixian county. The technology comprises the following steps: step 1, rawmaterial tank loading is conducted; step 2, initial fermentation is conducted: the temperature of a fermentation tank is raised to 24-30 DEG C; and after insulation fermentation for 12-24 hours, edible salt is added to a reactor; step 3, medium-term fermentation is conducted: after the initial fermentation, 8-14 cycles of the medium-term fermentation are conducted; and step 4, post-fermentation is conducted: after the initial fermentation in the step 3, 8-10 cycles of the post-fermentation are conducted. The provided technology can produce the products with flavor and mouthfeel in line with requirements of the bean halves in the Pixian county, shortens fermentation time, realizes the closed fermentation of the bean halves in the Pixian county, improves automation degree in the productionprocess, saves the labor costs, reduces chance of contamination by infectious micro-organisms and improves product quality and safety.

Description

technical field [0001] The invention relates to a production process of Pixian watercress, in particular to a process for accelerating post-ripening of Pixian watercress. Background technique [0002] Pixian bean paste is named after it is produced in Pixian County, Chengdu City, Sichuan Province. Its traditional processing technology has a history of nearly 300 years. The main production processes include pepper making, valve making, and post-ripening brewing. Pixian bean paste has the characteristics of spicy and mellow taste, crisp petals, bright red palm oil, sticky velvet, and rich sauce, so it is deeply loved by consumers. It is also an indispensable condiment for cooking Sichuan cuisine. The reputation of "soul". The post-ripening fermentation process of Pixian Douban is mainly to mix the mature moldy petals and pepper blanks in a certain proportion, add an appropriate amount of salt and water, and then send them to the fermentation tank for post-ripening fermentatio...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L11/50
CPCA23L11/50
Inventor 丁文武车振明刘建伟刘平刘义黄玉坤吉礼谢思熊乙帆吉俊臣
Owner XIHUA UNIV
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