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Multistage-decontamination-based production method of delicious and fragrant low-salt Pixian thick broad-bean sauce

A production method and watercress technology are applied in the production of fresh-flavored and low-salt Pixian watercress to improve the flavor quality of Pixian watercress, and can solve the deterioration of flavor, the reduction of the content of biological active substances in Pixian watercress, and the restriction of the use of Pixian watercress. problems such as quantity and market promotion, to achieve the effect of prolonging the shelf life and increasing the source of umami

Pending Publication Date: 2019-10-25
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, with the public's awareness of the dangers of high-salt food, and high salt limits the use and marketing of Pixian Douban, a large number of manufacturers began to seek the production process of low-salt Pixian Douban
More importantly, the long-term mild heat treatment of Pixian Douban in a high-salt and hyperosmotic environment will significantly reduce the content of biologically active substances in Pixian Douban, and the flavor will also deteriorate, which is very important for maintaining the special flavor of Pixian Douban. Flavor has a great impact, and even toxic substances (biogenic amines) will be produced due to protein denaturation, which will greatly affect the color, aroma, taste and nutritional content of Pixian Douban

Method used

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  • Multistage-decontamination-based production method of delicious and fragrant low-salt Pixian thick broad-bean sauce
  • Multistage-decontamination-based production method of delicious and fragrant low-salt Pixian thick broad-bean sauce
  • Multistage-decontamination-based production method of delicious and fragrant low-salt Pixian thick broad-bean sauce

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Experimental program
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Effect test

Embodiment 1

[0032] 1. Pretreatment of Pixian Douban

[0033] In order to ensure the effect of the subsequent ultra-high pressure treatment process and avoid the influence of Pixian Douban due to product characteristics (semi-solid, containing broad bean, water, pepper, salt, etc.), high-shear homogenizer and enzymatic treatment are required first.

[0034] (1) Add 0.05kg / ton xylanase and pectinase and 0.01-0.02g / L polylysine to Pixian Douban.

[0035] Wherein the mass ratio of xylanase and pectinase is 1:1; Gluease XXL / SP~L.

[0036] (2) Process Pixian watercress with an ultra-high shear homogenizer, in which the rotation speed reaches more than 50,000 rpm (homogenization time is not less than 10 minutes), and the linear speed of the stirring blade tip exceeds 60 m / s, making Pixian In the narrow gap between the stator and the rotor, the watercress is subjected to comprehensive effects such as strong mechanical and hydraulic shearing, centrifugal extrusion, liquid layer friction, impact ...

Embodiment 2

[0051] Example 2 Comparison of Biogenic Amine Content and Flavor in Pixian Douban Samples by Different Treatment Methods Treatment Method 1: Enzymolysis and high-pressure homogenization of fermented Pixian Douban

[0052] Processing method 2: Enzymolysis and high-pressure homogenization of the fermented Pixian Douban + Lushi's combined yeast fermentation

[0053] Processing method 3: Enzymolysis and high-pressure homogenization of fermented Pixian watercress + yeast fermentation + high-pressure pulse sterilization

[0054] Treatment method 4 (that is, the present invention): Enzymolysis and high-pressure homogenization of fermented Pixian watercress + yeast fermentation + high-pressure pulse sterilization + ultra-high pressure treatment

[0055] Routine mild sterilization: keep the fermented Pixian Doubanjiang at 66°C for about 2 days.

[0056] The results are shown in Table 1. Generally speaking, the higher the content of biogenic amines, the greater the risk of food safety....

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Abstract

The invention discloses a multistage-decontamination-based production method of delicious and fragrant low-salt Pixian thick broad-bean sauce. The method includes: using an ultrahigh-shear homogenizing machine to process the Pixian thick broad-bean sauce, adding a Zygosaccharomyces rouxii suspension after a suspension is formed to perform culture and fermentation, adding nisin, sodium benzoate andsodium propionate into the fermented Pixian thick broad-bean sauce, sterilizing in a high-pressure pulse electric field processor, loading the sterilized Pixian thick broad-bean sauce into a packaging bag, and performing ultrahigh-pressure processing. The method has the advantages that the after ripening and fragrance increasing of the Pixian thick broad-bean sauce can be promoted, the delicioussources of the Pixian thick broad-bean sauce are increased, the whole process is suitable for continuous industrial production, and the method is especially suitable for the shelf life prolonging of the low-salt Pixian thick broad-bean sauce.

Description

technical field [0001] The invention belongs to the technical field of food engineering, and relates to a method for producing fresh-flavored low-salt Pixian watercress based on multi-stage bacteria reduction, specifically, improving the flavor of Pixian watercress through biological antiseptic and aroma enhancement, ultra-high pressure sterilization technology and high-voltage pulse electric field. Shelf life, methods to improve the flavor quality of Pixian Douban. Background technique [0002] Pixian Douban is a traditional fermented food in China. It has a history of more than 300 years and is listed as China's intangible cultural heritage. Pixian Douban not only has a unique production process, but also is unique among Chinese sauce products with its spicy and mellow taste, sticky velvet, bright red palm oil, and strong sauce. It can be called the soul of Sichuan cuisine. By the end of 2015, the brand value of "Pixian Douban" had reached 60.716 billion yuan, ranking fir...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L3/015A23L3/32
CPCA23L3/0155A23L3/32A23L11/50
Inventor 张良李玉锋彭杰冉玉琴董锋尹晓丽
Owner XIHUA UNIV
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