Broad bean mash and preparation method thereof

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...

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 petals

Analysis from the aspect of strains: Aspergillus oryzae is a single koji-making strain, and its enzyme system is relatively simple. Although many studies have proposed that the mixed strains of Aspergillus oryzae and Aspergillus niger should be used in Pixian Douban koji making, but in actual production, it often fails The emergence of interspecific competition resulted in unsatisfactory quality of the final broad bean koji

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