Broad bean mash and preparation method thereof

A technology of sweet bean seeds and petals, applied in the field of sweet bean seeds and its preparation, can solve problems such as limited protein content, low utilization rate of broad bean protein, and interspecific competition

Pending Publication Date: 2020-11-03
成都市金福猴食品股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Analysis of raw materials: Because Pixian Douban has extremely high requirements on the sensory appearance of sweet bean seeds, broad beans are often made of raw material for koji making and fermentation, which leads to low protein utilization of broad bean; at the same time, traditionally used wheat flour The protein content in sweet petals is limited, which eventually leads to low amino acid nitrogen content in sweet petal

Method used

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  • Broad bean mash and preparation method thereof
  • Broad bean mash and preparation method thereof

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preparation example Construction

[0038] The raw material for preparing sweet petals provided by the invention includes 100 parts of dried broad beans. The particle size of the dry broad beans is 10-13mm. In the present invention, the dried broad beans are preferably blanched in water at 95-100° C. for 1-3 minutes, taken out, soaked in water at room temperature for 5-10 minutes, and drained to obtain broad beans.

[0039] The preparation raw material of sweet petals provided by the invention comprises 15-25 parts of compound wheat flour; the compound wheat flour comprises wheat flour, highland barley flour and gluten powder with a mass ratio of 3-8:0-7:0-3. The mixture of wheat flour, highland barley flour and gluten flour is roasted for 20-30 minutes to obtain compound wheat flour. In the present invention, a certain proportion of highland barley powder and gluten powder are preferably added to wheat flour, and they work together with soy sauce, so that the content of amino acid nitrogen in the sweet petals ...

Embodiment 1

[0066] The brewing method of multi-strain double fermented black soybean soy sauce comprises the following steps:

[0067] A. Raw material handling

[0068] After the black beans are screened and removed, they enter the roller press equipment for crushing. The crushing requirements are: one black bean is crushed into 0-5 petals; after crushing, the watering operation is performed according to the volume ratio of 1:1.1, and the watering temperature is 70-80°C , the moistening time is 8-10min;

[0069] Fried wheat is crushed after being roasted, and the amount of powder passing through a 30-mesh sieve is required to reach 40%;

[0070] B. Music making

[0071] Using NK type cooking device, steam the black soybeans after moistening and crushing at a temperature of 128-130°C and a pressure of 0.16-0.18Mpa for 6-7min; after rapid decompression and cooling, according to the mass ratio of black soybeans: fried wheat = 8:2 ratio Add crushed fried wheat, then add black soybeans and ...

Embodiment 2

[0076] On the basis of Preliminary Example 1, the difference is that soybeans are used as raw materials in step A), and crude soybean oil is used in step C).

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Abstract

The invention provides broad bean mash and a preparation method thereof. The broad bean mash is prepared from the following raw materials in parts by weight of 100 parts of dried broad beans, 15-25 parts of compound wheat flour, 100-140 parts of saline water and 0.02-0.05 part of aspergillus oryzae koji essence, wherein the compound wheat flour comprises wheat flour, highland barley flour and vital gluten in a mass ratio of (3-8): (0-7): (0-3); the saline water comprises edible salt, water and soy sauce; and the content of amino acid nitrogen in the saline water is 0.1-0.3 g/100mL, and the concentration of the saline water is 27.0-30.0 g/100mL. According to the broad bean mash provided by the invention, under the combined action of the components with the contents, the amino acid content of the broad bean mash is relatively high, and the broad bean mash is fresh and fragrant, ruddy in color and luster, rich in sauce ester fragrance and fragrant and crisp in petals.

Description

technical field [0001] The invention belongs to the technical field of brewing and fermentation, and in particular relates to sweet petals and a preparation method thereof. Background technique [0002] Pixian Douban is a Chinese geographical indication product, and it is also one of the best condiments commonly used in Sichuan recipes. It is known as the "soul of Sichuan cuisine". Pixian Douban adopts a unique and traditional special process, salting red peppers to make pepper embryos; using broad beans to make koji and fermenting for more than 6 months to make sweet petals; mix them evenly according to a certain proportion, put them in a tank (pool), After turning, drying, dew and other fermentation processes, it took more than 3 months to mature. The umami taste of Pixian Douban comes from protein decomposition products, and its amino acid content directly affects the flavor of the product. Broad bean fermentation mainly uses various enzymes produced by Aspergillus oryz...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L7/104A23L27/50A23L27/24A23L27/40
CPCA23L7/104A23L27/50A23L27/24A23L27/40
Inventor 钟小廷张任虎吕杰周煜栢胡海洋李昌斌
Owner 成都市金福猴食品股份有限公司
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