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Method for rapidly fermenting sweet bean petals in stages

A staged, Douban technology, applied in the field of fast fermentation of Douban Tianbanzi in stages, can solve the problems of inhibiting protease, slowing down the rate of protein decomposition, prolonging the fermentation period, etc., achieving fast fermentation speed, complete petal shape, and petal fragrance. Soft and harmonious effect

Active Publication Date: 2019-01-01
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if the salt concentration is too high, the activity of protease will be inhibited, resulting in slower protein decomposition rate and longer fermentation period.

Method used

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  • Method for rapidly fermenting sweet bean petals in stages
  • Method for rapidly fermenting sweet bean petals in stages
  • Method for rapidly fermenting sweet bean petals in stages

Examples

Experimental program
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Effect test

Embodiment 1

[0024] A kind of method for phase-by-stage rapid fermentation of Douban sweet petals by temperature and salinity, the method comprises the following steps:

[0025] Preparation of sweet petals

[0026] (1) Hot petals: 5 kg of dried broad bean petals that have been shelled, removed impurities, added an appropriate amount of boiling water to blanch for about 4 minutes, filtered, and cooled.

[0027] (2) Koji inoculation

[0028] Add flour with 17% of the mass of broad beans, and add an appropriate amount of Qujing Shanghai Niang 3.042 to make the amount of mold in the broad bean mixture reach 10 6 CFU / g; Humidity 80%, cultured at 30°C for 48 hours, turning once every 12 hours.

[0029] (3) Production of sweet bean seeds: under aseptic conditions, mix Doubanqu and saline at a mass ratio of 1:1.2 (add salt and water at a time, and the final concentration of salt is 6%), and stir evenly.

[0030] Fermentation is carried out in several stages:

[0031] The first stage: low salt ...

Embodiment 2

[0035] A kind of method for phase-by-stage rapid fermentation of Douban sweet petals by temperature and salinity, the method comprises the following steps:

[0036] Preparation of sweet petals

[0037] (1) Hot petals: 5 kg of dried broad bean petals that have been shelled, removed impurities, added an appropriate amount of boiling water to blanch for about 4 minutes, filtered, and cooled.

[0038] (2) Koji inoculation

[0039] Add flour with 17% of the mass of broad beans, and add an appropriate amount of Qujing Shanghai Niang 3.042 to make the amount of mold in the broad bean mixture reach 10 6 CFU / g; Humidity 80%, cultured at 30°C for 48 hours, turning once every 12 hours.

[0040] (3) Production of sweet bean seeds: under sterile conditions, mix watercress koji and saline at a mass ratio of 1:1 (add salt and water at a time, and the final concentration of salt is 9%), and stir evenly.

[0041] Fermentation is carried out in several stages:

[0042] The first stage: low ...

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Abstract

The invention belongs to the technical field of food processing, and in particular relates to a method for rapidly fermenting sweet bean petals in stages. The method adopts low temperature and low salt for fermentation in the early stage, and microorganisms and enzymes are mixed for taking effect and evenly distributed so as to inhibit the growth of infectious microbes, and the dominant fermentation microorganisms are reserved as a dominant flora; furthermore, low-salt and high-temperature fermentation is adopted, so that microorganisms rapidly grow; protease, amylase and the like rapidly decompose macromolecular substances in broad beans into small molecular substances, and the contents of amino nitrogen and other flavor substances are rapidly increased; finally, high-salt and high-temperature post-fermentation is adopted, and the high salt can provide a quality guarantee environment for thick broad-bean sauce while the high temperature is used for providing post-maturation conditionsfor the thick broad-bean sauce. The thick broad-bean sauce is continuously fermented under the high temperature condition, and is gradually decomposed into various flavor substances at the later period; the obtained thick broad-bean sauce is better in flavor and quality.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a stage-by-stage rapid fermentation method for Douban sweet petals. 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. During the fermentation process of bean paste, microorganisms will decompose macromolecular substances such as protein and starch in the raw materials, and produce flavor substances such as alcohols, acids, and esters, which endow the bean paste with unique color, aroma, taste, and shape, making the bean paste rich in nutrition and flavor. unique. At the same time, the components in the raw materials are decomposed and recombined under the action of various enzymes produced by microbial metabolism to generate various active substances, fibrinolytic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L11/50
CPCA23L11/50
Inventor 邓维琴李恒陈功李雄波张其圣李洁芝范智义陈相杰
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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