Production and processing technology of thick broad-bean sauce

A processing technology, the technology of bean paste, which is applied in the field of production and processing technology of bean paste, can solve the problems of uneven production process of bean paste and increased content of biogenic amines, and achieve the effects of improving flavor, reducing acidity, and inhibiting the accumulation of biogenic amines

Pending Publication Date: 2022-02-11
宜宾国平食品科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Due to the uneven raw materials and production process of bean paste, the content of biogenic amines is easily increased during the preparation process, which has potential food safety risks

Method used

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  • Production and processing technology of thick broad-bean sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] S1 Making Douban Song

[0036] S11 Soak the washed broad beans at room temperature for 4 hours, peel the skins, and steam the peeled broad beans for 20 minutes at a temperature of 118°C to obtain steamed watercress, then gradually cool the steamed watercress to room temperature. Cool to 80°C, slowly spray lemon juice into broad beans, and mix well, the mass ratio of lemon juice to steamed watercress is 500:1;

[0037] S12 Add standard flour and Aspergillus oryzae Luyao 3042 to the cooled broad beans and mix thoroughly to obtain mixed broad beans; wherein the mass ratio of the steamed broad beans, standard flour and Aspergillus oryzae Luyao 3042 is 1000:200: 0.3;

[0038] S13 fermenting the mixed broad beans, stopping the fermentation after yellow hairs or white hairs grow on the surface of the broad beans, then gently kneading the watercress, sieving to remove dry mildew and crushed beans, to obtain watercress koji;

[0039] S2 mix

[0040] S21 sequentially add 40° w...

Embodiment 2

[0049] S1 Making Douban Song

[0050] S11 Soak the washed broad beans at room temperature for 6 hours, then peel the skins, and steam the peeled broad beans for 15 minutes at a cooking temperature of 122°C to obtain steamed watercress, then gradually cool the steamed watercress to room temperature, when Cool to 100°C, slowly spray lemon juice on broad beans, and mix well, the mass ratio of lemon juice to steamed watercress is 500:2;

[0051] S12 Add standard flour and Aspergillus oryzae Luyao 3042 to the cooled broad beans and mix thoroughly to obtain mixed broad beans; wherein the mass ratio of the steamed broad beans, standard flour and Aspergillus oryzae Luyao 3042 is 1000: 300: 0.4;

[0052] S13 fermenting the mixed broad beans, stopping the fermentation after yellow hairs or white hairs grow on the surface of the broad beans, then gently kneading the watercress, sieving to remove dry mildew and crushed beans, to obtain watercress koji;

[0053] S2 mix

[0054] S21 sequ...

Embodiment 3

[0063] S1 Making Douban Song

[0064] S11 Soak the washed broad beans at room temperature for 5 hours, peel the skins, and steam the peeled broad beans for 18 minutes at a temperature of 120°C to obtain steamed watercress, then gradually cool the steamed watercress to room temperature. Cool to 90°C, slowly spray lemon juice into broad beans, and mix well, the mass ratio of lemon juice to steamed watercress is 500:1.5;

[0065] S12 Add standard flour, Aspergillus oryzae Luyao 3042 to the cooled broad beans and mix thoroughly to obtain mixed broad beans; wherein the mass ratio of the steamed broad beans, standard flour, and Aspergillus oryzae Luyao 3042 is 1000:250: 0.35;

[0066] S13 fermenting the mixed broad beans, stopping the fermentation after yellow hairs or white hairs grow on the surface of the broad beans, then gently kneading the watercress, sieving to remove dry mildew and crushed beans, to obtain watercress koji;

[0067] S2 mix

[0068] S21 sequentially add 40° ...

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Abstract

The invention provides a production and processing technology of thick broad-bean sauce, and relates to the field of thick broad-bean sauce processing. The production and processing technology of the thick broad-bean sauce comprises the following steps: preparing the broad bean koji, mixing materials and fermenting the materials. In the processing process, the prepared thick broad-bean sauce meets the FDA suggestion level by optimizing the raw materials (such as lemon juice, white spirit, garlic shoot extract and the like) and optimizing the parameters of each process step (such as controlling the cooking and fermentation temperature, time and the like), so that the content of the thick broad-bean sauce meets the FDA suggestion level, edible safety of the thick broad-bean sauce is ensured; secondly, the raw materials are all natural substances or natural purified substances, and no chemical additive is added, so that the prepared thick broad-bean sauce is purer in flavor and better green, and the safety of eaters is further guaranteed.

Description

technical field [0001] The invention relates to the field of bean paste processing, in particular to a production and processing technology of bean paste. Background technique [0002] Doubanjiang is a kind of condiment , the main materials are broad bean , soy etc., accessories chili , sesame oil , salt, etc. Doubanjiang belongs to fermented reddish-brown seasoning. According to the different habits of consumers, sesame oil, soybean oil , monosodium glutamate, pepper and other raw materials, and the variety of bean paste has been added, which is very popular among people. [0003] Biogenic amines are a general term for a class of biologically active nitrogen-containing low-molecular-weight organic compounds. Including histamine, tyramine, etc. Biogenic amines exist in a variety of foods, especially fermented foods, such as fermented watercress, which are mainly produced by the decarboxylation of amino acids by microbial amino acid decarboxylase. An appropriat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/50A23L27/60
CPCA23L11/50A23L27/60
Inventor 赵久鸿龙国平
Owner 宜宾国平食品科技有限责任公司
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