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A kind of preparation method of soybean paste

A technology of bean paste and fenugreek, applied in the field of food processing, can solve the problems of affecting the quality and safety of bean paste, and the histamine content being easily affected by fluctuations in external climatic conditions.

Inactive Publication Date: 2019-11-19
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Pixian Douban is fermented under natural conditions, and its histamine content is easily affected by fluctuations in external climatic conditions, which in turn affects the quality and safety of Doubanjiang

Method used

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Examples

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Effect test

preparation example Construction

[0018] The invention discloses a preparation method of soybean paste, comprising the following steps:

[0019] Step 1. Prepare pepper embryos according to the method of GB / T 20560-2006: red pepper-removal of stems, cleaning-mixing with salt, crushing, salting-into the pond for fermentation-pepper embryos;

[0020] Step 2. Prepare sweet petals according to the method of GB / T 20560-2006: broad beans-selection, shelling-soaking-mixing wheat flour, inoculating Aspergillus oryzae-making koji-fermentation-sweet petals.

[0021] Step 3. Mix the pepper embryos and sweet petals in a weight ratio of 1:1-5:1 to obtain the raw material of bean paste;

[0022] Step 4. Put the above-mentioned bean paste in the fermentation equipment, the temperature is controlled at 26-28°C, the humidity is controlled at 75%, the light is irradiated by LED, the wavelength is 600-650nm, the light intensity is 200-1000lux, and it is stirred once every 12 hours. After continuous fermentation for 90 days, ferm...

Embodiment 1

[0024] 1. Preparation of raw materials for bean paste:

[0025] Sweet petals and pepper embryos are prepared according to the method of GB / T 20560-2006. The preparation steps of the pepper embryos are as follows: red peppers-removal of stems, cleaning-mixing with salt, crushing, salting-putting into ponds for fermentation-hot pepper embryos. The preparation steps of the sweet petals are: broad beans-selection, shelling-soaking-mixing with wheat flour, inoculation of Aspergillus oryzae-making koji-fermentation-sweet petals. The chili germ and sweet petals are mixed in a weight ratio of 1:1 to obtain the raw material of bean paste.

[0026] 2. Fermentation after programmed light regulation

[0027] Put 10kg of the above-mentioned mixed bean paste in a programmed temperature-controlled fermentation equipment. The temperature is controlled at 26-28°C, the humidity is controlled at 75%, the light is irradiated by LED, the wavelength is 600nm, and the light intensity is 200lux. A...

Embodiment 2

[0029] 1. Preparation of bean paste raw materials

[0030] Sweet petals and pepper embryos are prepared according to the method of GB / T 20560-2006. The preparation steps of the pepper embryos are as follows: red peppers-removal of stems, cleaning-mixing with salt, crushing, salting-putting into ponds for fermentation-hot pepper embryos. The preparation steps of the sweet petals are: broad beans-selection, shelling-soaking-mixing with wheat flour, inoculation of Aspergillus oryzae-making koji-fermentation-sweet petals. The chili embryos and sweet petals are mixed in a weight ratio of 3:1 to obtain the raw material of bean paste.

[0031] 2. Fermentation after programmed light regulation

[0032] Put 10kg of the above-mentioned mixed bean paste in a program-controlled fermentation equipment, the temperature is controlled at 26-28°C, the humidity is controlled at 75%, the light is irradiated by LED, the wavelength is 650nm, and the light intensity is 500lux. Stir once every 12 ...

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PUM

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Abstract

The invention discloses a preparation method of bean paste, which comprises the following steps: preparing capsicum embryos by natural fermentation; fermenting and preparing sweet petals; mixing capsicum embryos and sweet petals to obtain raw materials of bean paste; placing the above-mentioned bean paste in fermentation equipment Fermentation is carried out under light control: the light wavelength is 600-650nm, the light intensity is 200-1000 lux, stirred once every 12 hours, and after continuous fermentation for 90 days, fermented bean paste is obtained. The method of the invention can improve and ensure the types of flavor components in the post-ripening process of Pixian watercress, and reduce the content of histamine.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of soybean 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, amino-containing small molecule organic compounds. An appropriate amount of biogenic amines is beneficial to the health of the human body, but excessive biogenic amines can poison the human body and cause...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/00A23L11/50
CPCA23L11/50
Inventor 吴韬李伟丽车振明袁旭
Owner XIHUA UNIV
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