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Sweet broad bean petal and preparation method thereof

A technology of fenugreek and douban, which is applied to the field of douban sweet fenugreek and its preparation, can solve the problems of unfavorable scaled production, insufficient scientificity and rigor of process parameters, etc., and achieves the effects of rich flavor substances and good quality.

Active Publication Date: 2019-07-05
成都市旺丰食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, 201210522187.2 discloses a new process for the rapid and mature production of watercress. It adopts Mucor, Aspergillus oryzae and bioengineering bacteria Z328, and the compound strain is used for the production of watercress in a ratio of 1:1:1 according to the amount of bacteria. Significantly improve the quality of watercress, but the scientific and preciseness of the process parameters involved in the ratio of strains involved in the invention is not scientific and rigorous, which is not conducive to the expansion of industrial production

Method used

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  • Sweet broad bean petal and preparation method thereof
  • Sweet broad bean petal and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of sweet watercress and preparation method thereof, comprising the following steps:

[0038] (1) Acceptance of raw materials: The commercially available broad beans, wheat flour and Aspergillus oryzae species Hu Niu 3.042 are inspected or verified for sensory, hygienic, physical and chemical indicators according to the national acceptance standards for raw and auxiliary materials, to remove mildew, rot and other impurities and defective products ;

[0039] (2) Pretreatment: First, remove the outer skin of broad beans to obtain broad bean petals, soak them in warm water at 35°C, add commercially available cellulase for 50 minutes, and then microwave the enzymatically treated broad bean petals for 2 minutes with a power of 1000w;

[0040] (3) Inoculation: Put 200kg of pretreated broad bean petals, 30kg of wheat flour and 5kg of Shanghai brewed 3.042 Aspergillus oryzae into the mixer together, and control the stirring speed to 60r / min for 15min;

[0041] (4) Koji ...

Embodiment 2

[0044] A kind of sweet watercress and preparation method thereof, comprising the following steps:

[0045] (1) Acceptance of raw materials: The commercially available broad beans, wheat flour and Aspergillus oryzae species Hu Niu 3.042 are inspected or verified for sensory, hygienic, physical and chemical indicators according to the national acceptance standards for raw and auxiliary materials, to remove mildew, rot and other impurities and defective products ;

[0046] (2) Pretreatment: First, remove the outer skin of broad beans to obtain broad bean petals, soak them in warm water at 37°C, add commercially available cellulase for treatment for 55 minutes, and then microwave the enzymatically treated broad bean petals for 1.5 minutes. is 1100w;

[0047](3) Inoculation: Put 240kg of pretreated broad bean petals, 36kg of wheat flour and 6kg of Shanghai brewed 3.042 Aspergillus oryzae into a mixer, control the stirring speed to 80r / min, 17min, and mix well;

[0048] (4) Koji m...

Embodiment 3

[0051] A kind of sweet watercress and preparation method thereof, comprising the following steps:

[0052] (1) Acceptance of raw materials: The commercially available broad beans, wheat flour and Aspergillus oryzae species Hu Niu 3.042 are inspected or verified for sensory, hygienic, physical and chemical indicators according to the national acceptance standards for raw and auxiliary materials, to remove mildew, rot and other impurities and defective products ;

[0053] (2) Pretreatment: First, remove the outer skin of broad beans to obtain broad bean petals, soak them in warm water at 40°C, add commercially available cellulase for 60 min, and then microwave the enzymatically treated broad bean petals for 1 min with a power of 1200w;

[0054] (3) Inoculation: Put 280kg of pretreated broad bean petals, 42kg of wheat flour and 7kg of Shanghai brewed 3.042 Aspergillus oryzae into a mixer together, control the stirring speed to 100r / min, 20min, and mix well;

[0055] (4) Koji ma...

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Abstract

The invention discloses a sweet broad bean petal and a preparation method thereof. The preparation method includes the steps: removing peels of fresh broad beans, adding cellulose enzymes, pretreatingmixture by microwaves, and stirring the pretreated broad bean petals, wheat meal and Aspergillus oryzae Huniang 3.042 according to ratio for 15-20 minutes to obtain mixed accessories; flatly laying and culturing the mixed accessories in a culture chamber by the aid of a slow phase heating program to obtain a mixed material; adding salt and drinking water into the mixed material, fermenting mixture for six months by a multi-stage temperature control mode to obtain the sweet broad bean petal. According to the preparation method, enzymolysis and microwave treatment of the broad beans are combined, pretreated time is shortened, the broad beans are modified, the pretreated broad bean petals, the wheat meal and the Aspergillus oryzae Huniang 3.042 are mixed according to the ratio to obtain thesweet broad bean petals which are more obvious in yeast fragrance and more fluffy in shape, better koji-making effects can be acquired by the subsequent multi-stage slow heating program, generated offlavor substances in the sweet broad bean petal is facilitated, and quality is better.

Description

technical field [0001] The invention relates to the field of condiment processing, in particular to a sweet bean curd seed and a preparation method thereof. [0002] technical background [0003] Doubanjiang is a traditional fermented condiment commonly used in southern Sichuan. It has the characteristics of bright red color, salty and spicy, and brings a unique taste to dishes. It is especially widely used in Sichuan cuisine and is deeply loved by consumers. At present, doubanjiang products have spread all over the country, and the market will be extensive in the future. Among them, the Pixian douban series products sell the best. The traditional Pixian watercress production process is divided into three stages: making sweet petals, making pepper embryos and mixing fermentation. Among them, the making of sweet petals is regarded as the most important stage in the whole process. It involves key control points such as koji making, microbial growth and enzyme production. The...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L7/104A23L29/00A23L5/30A23L11/50
CPCA23L7/104A23L29/06A23L5/30A23L11/50
Inventor 代长安何伦何兴玉周敏张伟黎明
Owner 成都市旺丰食品有限责任公司
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