Compound fermented sauce as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of food processing, and discloses a compound fermented sauce as well as a preparation method and application thereof. Aiming at the problem that sensory and physicochemical indexes are not up to the standard due to short fermentation time of the existing short-term fermented thick broad-bean sauce product, the method comprises the following steps: mixing soybean and red bean extracting solutions, and performing two-stage high-pressure and fermentation treatment to obtain pretreated soybeans and fermentation liquor; the fermentation liquor is subjected to spray drying treatment, the pretreated soybeans are subjected to koji making and then added into a bean paste fermentation system for 120-150 d short-term fermentation treatment, so that the flavor of the prepared compound fermented sauce is greatly improved, the content of amino acid nitrogen is obviously increased, meanwhile, addition of a large amount of edible salt in the fermentation process is avoided, and the content of sodium in the fermented sauce is reduced. The compound fermented sauce disclosed by the invention is reddish brown, oily and glossy, has better sensory indexes and physical and chemical indexes, is applied to the hotpot condiment, and can remarkably increase the flavor substance types of the hotpot condiment, so that the overall quality of the hotpot condiment is greatly improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a composite fermented sauce, a preparation method and application thereof. Background Art

[0002] Pixian Douban is the representative of Sichuan Doubanjiang, with bright color, unique aroma and sweet aftertaste. Existing Pixian Douban is usually prepared by traditional technology, including: salting red peppers to make pepper mash; making broad beans into koji and fermenting them to make sweet bean paste; mixing pepper mash and sweet bean paste in a certain proportion and then putting them into a vat for fermentation treatment such as turning over, sun drying and dew exposure for more than 3 months. In the above process, the longer the mixed fermentation time of pepper mash and sweet bean paste, the more types of Pixian Douban flavor substances are obtained, the better the sensory and physical and chemical indicators, and the better the quality. Generally speaking, the fermentation time of special Pixian Douban is more than 2 years, the fermentation time of first-grade Pixian Douban is 9-18 months, the fermentation time of second-grade Pixian Douban is more than 3 months, and the fermentation time of red oil Pixian Douban is 3-6 months. Among them, the second-grade Pixian bean curd and red oil Pixian bean curd occupy most of the market due to their short fermentation cycle and low price. However, the sensory and physical and chemical indicators of Pixian bean curd with a fermentation time of 3-5 months are often difficult to meet the standards specified in GB / T20560-2006 "Geographical Indication Product Pixian Bean Curd", especially the key indicator of amino acid nitrogen. Pixian bean curd with a fermentation time of 5 months can usually only just meet the minimum standard of 0.18 g / 100 g. Summary of the invention

[0003] To solve the above problems, the first purpose of the present invention is to provide a method for preparing a composite fermented sauce, by mixing soybean and red bean extracts and subjecting them to two-stage high pressure and fermentation treatment to obtain pretreated soybeans and fermentation liquid, spray drying the fermentation liquid and adding the pretreated soybeans to a bean fermentation system after koji making for short-term fermentation, so that the flavor of the composite fermented sauce fermented in a short period of time is greatly improved, the amino acid nitrogen content is significantly increased, and at the same time, the addition of a large amount of edible salt during the fermentation process is avoided, thereby reducing the sodium content in the sauce.

[0004] The second object of the present invention is to provide a composite fermented sauce prepared according to the above preparation method.

[0005] The third object of the present invention is to provide application of the composite fermented sauce in hot pot soup base.

[0006] In order to achieve the above object, in a first aspect, the present invention provides a method for preparing a composite fermented sauce, comprising: Soaking soybeans and placing them in red bean extract for two-stage high-pressure treatment, and then inoculating Bacillus subtilis for a first fermentation to obtain pretreated soybeans and fermentation liquid; The fermentation liquid is spray-dried to obtain baking powder; The pretreated soybeans were made into koji, and then mixed with sweet bananas and chili fermented rice, and fermentation powder was added and inoculated with Weissella fusion, Leuconostoc pseudomesenteroides and Lactobacillus johnsonii for the second fermentation for 120-150 days; The preparation method of the red bean extract is as follows: placing the red beans in an aqueous solution containing pectinase and glucose oxidase, treating the red beans in a constant temperature water bath, and then filtering to remove the red beans.

[0007] Furthermore, the mass fractions of the pectinase and glucose oxidase in the aqueous solution are 0.03%-0.05% and 0.02%-0.04%, respectively.

[0008] Furthermore, the mass ratio of the red bean extract to the soaked soybeans is 1.3-1.5:1.

[0009] Furthermore, the temperature of the constant temperature water bath treatment is 40-60°C and the time is 60-80 min.

[0010] Furthermore, in the two-stage high-pressure treatment, the pressure of the first stage high-pressure treatment is 300-320 MPa, the time is 2-4 min, and the pressure of the second stage high-pressure treatment is 60-80 MPa, the time is 6-8 min.

[0011] Furthermore, the temperature of the first fermentation is 35-37°C and the time is 12-14 hours.

[0012] Furthermore, the mass ratio of the sweet banana, chili fermented rice and soybean koji is 1:2.3-2.5:0.6-0.8.

[0013] Furthermore, the added amount of the baking powder is 6%-8% of the total mass of the sweet banana, chili fermented rice and soybean koji.

[0014] In a second aspect, the present invention provides a composite fermented sauce prepared by any of the above-mentioned methods for preparing a composite fermented sauce.

[0015] In a third aspect, the present invention provides application of the above-mentioned composite fermented sauce in hot pot soup base.

[0016] The beneficial effects of the present invention are: The invention aims to solve the problem that the existing short-term fermented bean paste products have a short fermentation time and are prone to fail to meet the standards for sensory and physical and chemical indicators. The invention comprises the following steps: the soybean and red bean extracts are mixed and then subjected to two-stage high pressure and fermentation treatments to obtain pretreated soybeans and fermentation liquid; the fermentation liquid is spray dried and the pretreated soybeans are made into koji and then added into a bean paste fermentation system for a short-term fermentation treatment of 120 to 150 days. Compared with traditional secondary Pixian bean paste or red oil Pixian bean paste, the prepared composite fermented sauce has greatly improved flavor and significantly increased amino acid nitrogen content; at the same time, the addition of a large amount of edible salt during the fermentation process is avoided, and the sodium content in the fermented sauce is reduced.

[0017] The composite fermented sauce of the invention is reddish brown and oily and glossy, the amino acid nitrogen index can reach the first-grade Pixian bean paste standard, the sodium content is low, and the sensory index and the physical and chemical indexes are both good.

[0018] The composite fermented sauce of the present invention is applied to hot pot soup base, which can significantly increase the types of flavor substances in the hot pot soup base, improve its physicochemical indicators such as amino acid nitrogen, and greatly improve the overall quality of the hot pot soup base. DETAILED DESCRIPTION

[0019] In order to make the purpose, technical scheme and advantages of the present invention clearer, the scheme of the present invention is further described in detail below in conjunction with embodiment.It will be appreciated by those skilled in the art that the following examples are exemplary only, are only used to illustrate the present invention, and should not be regarded as limiting the scope of the present invention.In addition, in the following description, if the specific technology or conditions are not indicated in the embodiment, the technology or conditions described in the document in this area or the product specification are carried out.The reagents used or the instrument that do not indicate the manufacturer are all conventional products that can be obtained by commercial purchase.

[0020] Currently, Sichuan bean paste products with a shorter fermentation cycle on the market, such as Grade 2 Pixian bean paste and red oil Pixian bean paste, if the fermentation time is 3-5 months, their sensory and physical and chemical indicators are often difficult to meet the standards specified in GB / T 20560-2006 "Geographical Indication Product Pixian Bean Paste", especially the key indicator of amino acid nitrogen. Pixian bean paste with a fermentation time of 5 months can usually only just meet the minimum standard of 0.18 g / 100 g.

[0021] In view of the above problems of bean paste, the first embodiment of the present invention provides a method for preparing a composite fermented sauce, comprising: Soaking soybeans and placing them in red bean extract for two-stage high-pressure treatment, and then inoculating Bacillus subtilis for a first fermentation to obtain pretreated soybeans and fermentation liquid; The fermentation liquid is spray-dried to obtain baking powder; The pretreated soybeans were made into koji, and then mixed with sweet bananas and chili fermented peppers. Fermentation powder was added and inoculated with Weissella fusion, Leuconostoc pseudomesenteroides and Lactobacillus johnsonii for the second fermentation for 120-150 days.

[0022] In this embodiment, the preparation method of red bean extract is: placing red beans in an aqueous solution containing pectinase and glucose oxidase, and filtering to remove the red beans after constant temperature water bath treatment. The mass fractions of pectinase and glucose oxidase in the aqueous solution are 0.03%-0.05% and 0.02-0.04%, respectively, so as to fully extract the anthocyanins and other nutrients in the red beans and ensure that the color of the obtained red bean extract is red. The enzyme activity of the pectinase is 4×10 4 -6×10 4 U / g, the glucose oxidase activity is 3×10 3 -5×10 3 The temperature of the constant temperature water bath treatment is 30-50°C and the time is 60-80min.

[0023] It can be understood that the red bean constant temperature water bath treatment also includes a soaking treatment, the purpose of which is to rupture the cell wall of the red bean to facilitate the extraction of internal nutrients. The soaking treatment method is: mix the red bean with water in a mass ratio of 1: (1.2-1.4) and soak at 25°C for 5-7 hours. The mass ratio of the soaked red bean to the aqueous solution containing pectinase and glucose oxidase is 1: (1.3-1.5).

[0024] In this embodiment, the method for soaking soybeans is: mixing soybeans and water in a mass ratio of 1: (1.2-1.4), soaking at 25°C for 8-10 hours, soaking until the soybeans have no wrinkles on the skin and no hard core inside the beans, and are easy to separate when squeezed with water, so as to facilitate subsequent high pressure and fermentation treatments.

[0025] In this embodiment, the mass ratio of the red bean extract to the soaked soybean is (1.3-1.5): 1. After the two are mixed, the first stage of high pressure treatment is first performed to inactivate pectinase and glucose oxidase in the red bean extract and make the texture of the soybean looser; then the second stage of high pressure treatment is performed to allow the red bean extract to slowly penetrate into the soybean, thereby making the soybean easy to be decomposed and utilized by microorganisms in the subsequent fermentation process.

[0026] The pressure of the first stage of high-pressure treatment is 300-320 MPa, and the time is 2-4 min; the pressure of the second stage of high-pressure treatment is 60-80 MPa, and the time is 6-8 min. It should be noted that the order of the two stages of high-pressure treatment cannot be interchanged, otherwise the subsequent fermentation of soybeans will be insufficient, the taste will be hard and the aroma will be insufficient, resulting in reduced quality of the composite fermented sauce. It should also be noted that the pressure of the second stage of high-pressure treatment cannot be higher than 80 MPa, otherwise the texture of the soybeans will be too soft after fermentation, affecting the tissue state of the composite fermented sauce.

[0027] In this embodiment, the temperature of the first fermentation is 35-37 ° C, and the time is 12-14 h. The inoculation amount of Bacillus subtilis in the fermentation system can be routinely adjusted by those skilled in the art based on experience, and this embodiment is not limited. For example, the inoculation amount of Bacillus subtilis in the fermentation system is 1.5%-1.8% of the total mass of the soybean and red bean extract. The role of this fermentation step is to further ensure that soybeans are easy to be decomposed and utilized by microorganisms in the subsequent koji making and second fermentation process. In addition, after the fermentation is completed, the fermentation liquid is further spray-dried to obtain a baking powder with good antibacterial properties. The baking powder can replace edible salt in the second fermentation process to inhibit the growth of miscellaneous bacteria, thereby reducing the sodium content of the composite fermented sauce. The inlet temperature of the fermentation liquid spray drying treatment is 90-110 ° C, the atomization flow rate is 200-300 L / h, and the outlet temperature is 70-90 ° C.

[0028] It should be noted that soybeans are rich in protein, and fermented sauces prepared with them as raw materials often have a high amino acid nitrogen content. Based on the purpose of increasing the amino acid nitrogen content in short-term fermented bean paste, this embodiment introduces soybeans into the preparation of bean paste to prepare a composite fermented sauce with a high amino acid nitrogen content. However, the applicant found that if the soybeans are treated by traditional processes, that is, the soybeans are soaked and then steamed, and directly used for koji making and fermentation after maturation, although it is beneficial to the decomposition and utilization of microorganisms in the subsequent fermentation process, if the fermentation time exceeds 90 days, the color of the soybeans will be dark brown or black, the texture will become soft, and the adhesion will be enhanced, resulting in poor sensory quality of the prepared composite fermented sauce and low amino acid nitrogen content. This embodiment uses the above-mentioned treatment to replace the traditional steaming treatment, so that the soybeans are easy to be decomposed and utilized by microorganisms in the subsequent koji making and the second fermentation process, and at the same time ensure that they are still reddish brown after 120-150 days of fermentation treatment, have a better taste and texture, and a higher amino acid nitrogen content.

[0029] In this embodiment, the method for making koji by pre-treating soybeans is as follows: mixing the pre-treated soybeans with flour, inoculating Monascus and Bacillus licheniformis to make koji to obtain soybean koji. The mass ratio of the pre-treated soybeans to the flour is 1: (0.07-0.09); the inoculation amounts of Monascus and Bacillus licheniformis are 1.2%-1.5% and 0.5%-0.8% of the total mass of the pre-treated soybeans and flour, respectively; the temperature for making koji is 28-30 °C, and the time is 48-52 h.

[0030] During the second fermentation process, the mass ratio of sweet bananas, chili mash and soybean koji is 1: (2.3-2.5): (0.6-0.8); the amount of baking powder added is 6%-8% of the total mass of sweet bananas, chili mash and soybean koji; the inoculation amounts of Weissella fusion, Leuconostoc pseudomesenteroides and Lactobacillus johnsonii are 0.3%-0.5%, 0.7%-0.9% and 0.5%-0.8% of the total mass of sweet bananas, chili mash and soybean koji, respectively.

[0031] It should be noted that the sweet paprika and chili fermented pepper described in this embodiment are prepared by traditional processes. The specific process parameters can be routinely adjusted by those skilled in the art according to actual conditions, and this embodiment does not limit them.

[0032] The preparation method of the sweet banana described in this embodiment is as follows: wash the broad bean peel, mix it with water at a mass ratio of 1: (1.2-1.4) and soak it for 2-3 hours, then mix the soaked broad bean peel with wheat flour at a mass ratio of 1: (0.08-0.1), and inoculate 0.8%-1.2% of Aspergillus oryzae and 0.6%-1% of Aspergillus niger of the total mass of the soaked broad bean peel and wheat flour, make koji at 28-30°C for 56-60 hours to obtain bean peel koji, mix the bean peel koji with brine with a salt content of 12%-16% at a mass ratio of 1: (0.8-1), and ferment at a constant temperature of 37-42°C for 5-7 months to obtain the sweet banana.

[0033] The preparation method of the chili mash is as follows: fresh red chilies are washed, stems are removed, and crushed, mixed with brine having a salt content of 12%-14% at a mass ratio of 1:(0.2-0.3), and then fermented at 40-42°C for 3-4 months to obtain the chili mash.

[0034] The second embodiment of the present invention provides a composite fermented sauce prepared according to the above-mentioned method for preparing the composite fermented sauce.

[0035] The composite fermented sauce of this embodiment is reddish brown, oily and shiny, has an amino acid nitrogen content of more than 0.2 g / 100 g, can meet the first-grade Pixian bean paste standard, and has good sensory indicators and physical and chemical indicators.

[0036] The third embodiment of the present invention provides the use of the above-mentioned composite fermented sauce in hot pot soup base.

[0037] The preparation method of the hot pot base is as follows: preheat the wok, add edible oil and raise the oil temperature to 170°C, add spices, stir-fry for 3 minutes and then remove, then reduce the oil temperature to 90°C, add the above-mentioned composite fermented sauce, stir-fry for 4 minutes and then turn off the heat, add seasonings, mix evenly, and obtain the hot pot base after cooling. The types and amounts of the spices and seasonings can be conventionally selected and adjusted according to the taste requirements of the hot pot base. For example, the spices can include 10% of the mass of edible oil of dried chili peppers, onions, ginger, garlic, peppercorns and 1% of cinnamon, star anise, white cardamom and bay leaves, and the seasonings can include 2% of the mass of edible oil of salt and 1% of monosodium glutamate and white sugar.

[0038] Compared with the hot pot soup base made from the traditional second-grade Pixian bean paste, the hot pot soup base made from the composite fermented sauce of this embodiment has significantly more flavor substances, significantly improved physical and chemical indicators such as amino acid nitrogen, and greatly improved overall quality.

[0039] Specific embodiments for implementing the present invention will be disclosed below, as well as corresponding comparative examples to demonstrate the relevant technical effects of the present invention.

[0040] In the following examples, Bacillus subtilis, Bacillus licheniformis, Weissella fusion, Leuconostoc pseudomesenteroides, and Lactobacillus johnsonii were purchased from Shanghai Preserved Microorganisms Co., Ltd., and Monascus, Aspergillus oryzae, and Aspergillus niger were purchased from Beijing Biobo Biotechnology Co., Ltd.

[0041] Example 1 Preparation of compound fermented sauce: (1) Preparation of red bean extract Red beans were mixed with water at a mass ratio of 1:1.2 and soaked at 25°C for 5 h. Then, the soaked red beans were placed in a solution containing 0.03% pectinase (enzyme activity of 4×10 4 U / g) and 0.02% glucose oxidase (enzyme activity 3×10 3 U / g) in an aqueous solution, treated in a constant temperature water bath at 30°C for 60 min, and filtered to remove the red beans; (2) Preparation of pretreated soybeans and fermented powder The soybeans were mixed with water in a mass ratio of 1:1.2, and soaked at 25°C for 8 h, until the soybeans had no wrinkles on the skin and no hard core inside, and were easily separated when squeezed with water, and then the soaked soybeans were mixed with the red bean extract in a mass ratio of 1:1.3, and high-pressure treated at 300 MPa for 2 min and then at 60 MPa for 3 min, and then inoculated with Bacillus subtilis at a total mass of 1.5% of the soaked soybeans and the red bean extract, and fermented at 35°C for 12 h, and filtered to obtain the pretreated soybeans and fermentation liquid; The baking powder was spray dried to obtain baking powder, and the inlet temperature of the spray drying process was 90 °C, the atomization flow rate was 200 L / h, and the outlet temperature was 70 °C; (3) Preparation of compound fermented sauce The broad bean peels were cleaned, mixed with water at a mass ratio of 1:1.2 and soaked for 2 h, then the soaked broad bean peels were mixed with wheat flour at a mass ratio of 1:0.08, and inoculated with Aspergillus oryzae and Aspergillus niger at 0.8% and 0.6% of the total mass of the soaked broad bean peels and wheat flour, respectively, and koji was made at 28 ℃ for 56 h to obtain broad bean peel koji, and the broad bean peel koji was mixed with brine with a salt content of 12% at a mass ratio of 1:0.8, and fermented at a constant temperature of 37 ℃ for 5 months to obtain sweet broad bean peels; Wash the fresh red pepper, remove the stems, crush it, mix it with 12% salt water in a mass ratio of 1:0.2, and ferment it at 40 ℃ for 3 months to obtain pepper mash; The pretreated soybeans and flour were mixed at a mass ratio of 1:0.07, and then 1.2% of the total mass of the pretreated soybeans and flour was inoculated with Monascus and 0.5% of Bacillus licheniformis, and the soybean koji was made at 28°C for 48 hours to obtain soybean koji; Tianbanzi, chili fermented grains and soybean koji were mixed in a mass ratio of 1:2.3:0.6, and 6% of the total mass of Tianbanzi, chili fermented grains and soybean koji was added with fermentation powder, and 0.3%, 0.7% and 0.5% of the total mass of Weissella fusion, Leuconostoc pseudomesenteroides and Lactobacillus johnsonii were inoculated. The mixture was fermented at 42 ℃ for 120 d to obtain the composite fermented sauce.

[0042] Example 2 Preparation of compound fermented sauce: (1) Preparation of red bean extract Red beans were mixed with water at a mass ratio of 1:1.3 and soaked at 25°C for 6 h. Then, the soaked red beans were placed in a solution containing 0.04% pectinase (enzyme activity of 5×10 4 U / g) and 0.03% glucose oxidase (enzyme activity of 4×10 3 U / g) in an aqueous solution, treated in a constant temperature water bath at 40°C for 70 min, and filtered to remove the red beans; (2) Preparation of pretreated soybeans and fermented powder The soybeans were mixed with water in a mass ratio of 1:1.3, and soaked at 25°C for 9 h, until the soybeans had no wrinkles on the skin and no hard core inside, and were easily separated when squeezed with water, and then the soaked soybeans were mixed with the red bean extract in a mass ratio of 1:1.3, and high-pressure treated at 310 MPa for 3 min and then at 70 MPa for 4 min, and then inoculated with Bacillus subtilis at a total mass of 1.65% of the soaked soybeans and the red bean extract, and fermented at 36°C for 13 h, and filtered to obtain the pretreated soybeans and fermentation liquid; The baking powder was spray dried to obtain baking powder, and the inlet temperature of the spray drying process was 100 °C, the atomization flow rate was 250 L / h, and the outlet temperature was 80 °C; (3) Preparation of compound fermented sauce The broad bean peels were cleaned, mixed with water at a mass ratio of 1:1.3 and soaked for 2.5 h, then the soaked broad bean peels were mixed with wheat flour at a mass ratio of 1:0.09, and Aspergillus oryzae and Aspergillus niger were inoculated with 1% and 0.8% of the total mass of the soaked broad bean peels and wheat flour, and the bean peels were made at 29 ℃ for 58 h to obtain bean peels, and the bean peels were mixed with salt water with a salt content of 14% at a mass ratio of 1:0.9, and fermented at a constant temperature of 38 ℃ for 6 months to obtain sweet bean peels; Wash the fresh red pepper, remove the stems, crush it, mix it with 13% salt water in a mass ratio of 1:0.2, and ferment it at 41 ℃ for 3 months to obtain pepper mash; The pretreated soybeans and flour were mixed at a mass ratio of 1:0.08, and then 1.3% of the total mass of the pretreated soybeans and flour was inoculated with Monascus and 0.7% of Bacillus licheniformis, and the soybean koji was made at 29°C for 50 hours to obtain soybean koji; Tianbanzi, chili fermented rice and soybean koji were mixed in a mass ratio of 1:2.4:0.7, and fermentation was carried out at 43 ℃ for 140 d to obtain the composite fermented sauce. Fermentation powder (7% of the total mass of Tianbanzi, chili fermented rice and soybean koji) was added, and Weissella fusion, Leuconostoc pseudomesenteroides and Lactobacillus johnsonii were inoculated with 0.4%, 0.8% and 0.6% of the total mass, respectively.

[0043] Example 3 Preparation of compound fermented sauce: (1) Preparation of red bean extract Red beans were mixed with water at a mass ratio of 1:1.4 and soaked at 25°C for 7 h. Then, the soaked red beans were placed in a solution containing 0.05% pectinase (enzyme activity 6×10 4 U / g) and 0.04% glucose oxidase (enzyme activity 5×10 3 U / g) in an aqueous solution, treated in a constant temperature water bath at 50°C for 80 min, and filtered to remove the red beans; (2) Preparation of pretreated soybeans and fermented powder The soybeans were mixed with water in a mass ratio of 1:1.4, and soaked at 25°C for 10 h, until the soybeans had no wrinkles on the skin and no hard core inside, and were easily separated when squeezed with water, and then the soaked soybeans were mixed with the red bean extract in a mass ratio of 1:1.5, and high-pressure treated at 320 MPa for 4 min and then at 80 MPa for 5 min, and then inoculated with Bacillus subtilis at a total mass of 1.8% of the soaked soybeans and the red bean extract, and fermented at 37°C for 14 h, and filtered to obtain the pretreated soybeans and fermentation liquid; The baking powder was spray dried to obtain baking powder, and the inlet temperature of the spray drying process was 110 °C, the atomization flow rate was 300 L / h, and the outlet temperature was 90 °C; (3) Preparation of compound fermented sauce The broad bean peels were cleaned, mixed with water at a mass ratio of 1:1.4 and soaked for 3 h, then the soaked broad bean peels were mixed with wheat flour at a mass ratio of 1:0.1, and inoculated with 1.2% and 1% of the total mass of the soaked broad bean peels and wheat flour, respectively, and the bean peels were made into koji at 30 ℃ for 60 h to obtain bean peel koji, and the bean peel koji was mixed with salt water with a salt content of 16% at a mass ratio of 1:1, and fermented at a constant temperature of 42 ℃ for 7 months to obtain sweet bean peels; Wash the fresh red pepper, remove the stems, crush it, mix it with 14% salt water in a mass ratio of 1:0.3, and ferment it at 42 ℃ for 4 months to obtain pepper mash; The pretreated soybeans and flour were mixed at a mass ratio of 1:0.09, and then 1.5% of the total mass of the pretreated soybeans and flour was inoculated with Monascus and 0.8% of Bacillus licheniformis, and the soybean koji was made at 30°C for 52 hours to obtain soybean koji; Sweet banana, chili fermented rice and soybean koji were mixed in a mass ratio of 1:2.5:0.8, and 8% of the total mass of sweet banana, chili fermented rice and soybean koji were added with fermentation powder, and 0.5%, 0.9% and 0.8% of the total mass of Weissella fusion, Leuconostoc pseudomesenteroides and Lactobacillus johnsonii were inoculated. The mixture was fermented at 45 ℃ for 150 d to obtain the composite fermented sauce.

[0044] Comparative Example 1 The fermented bean paste is prepared according to the traditional process, and the specific preparation method is as follows: Prepare sweet paprika and chili fermented pepper according to step (3) of Example 1; Sweet bananas and chili fermented peppers were mixed in a mass ratio of 1:2.3, 6% of the total mass of sweet bananas and chili fermented peppers was added with edible salt, and 0.3%, 0.7% and 0.5% of the total mass of Weissella fusion, Leuconostoc pseudomesenteroides and Lactobacillus johnsonii were inoculated, and fermented at 42 ℃ for 120 d to obtain the composite fermented sauce.

[0045] Comparative Example 2 The difference from Example 1 is that step (1) and step (2) are omitted, and soybean koji is prepared according to the traditional process and used in the preparation of the composite fermented sauce. The specific preparation method is as follows: Soybeans and water were mixed in a mass ratio of 1:1.2, and soaked at 25°C for 8 h until the soybeans had no wrinkles on the skin and no hard core inside, and could be easily separated when squeezed with water. The soaked soybeans were then steamed for 40 min to obtain pretreated soybeans. The pretreated soybeans were mixed with flour at a mass ratio of 1:0.07, and then 1.2% of the total mass of the pretreated soybeans and flour was inoculated with Monascus and 0.5% of Bacillus licheniformis, and the soybean koji was made at 28 ℃ for 48 h to obtain soybean koji. Prepare sweet paprika and chili fermented pepper according to step (3) of Example 1; Sweet banana, chili fermented rice and soybean koji were mixed in a mass ratio of 1:2.3:0.6, edible salt accounting for 6% of the total mass of sweet banana, chili fermented rice and soybean koji was added, and 0.3%, 0.7% and 0.5% of the total mass of Weissella fusion, Leuconostoc pseudomesenteroides and Lactobacillus johnsonii were inoculated, and fermented at 42 ℃ for 120 d to obtain the composite fermented sauce.

[0046] Comparative Example 3 The difference from Example 1 is that the two stages of high pressure treatment in step (2) are eliminated.

[0047] Comparative Example 4 The difference from Example 1 is that the order of the two high-pressure treatments in step (2) is reversed, i.e., the treatment is first performed at a pressure of 60 MPa for 3 min and then at a pressure of 300 MPa for 2 min.

[0048] Comparative Example 5 The difference from Example 1 is that the pressure of the second stage high pressure treatment in step (2) is 70 MPa.

[0049] Comparative Example 6 The difference from Example 1 is that step (1) is eliminated and the red bean extract in step (2) is replaced by an equal amount of water.

[0050] Comparative Example 7 The difference from Example 1 is that the fermentation treatment in step (2) is eliminated, and the pretreated soybeans and red bean liquid are directly filtered after high-pressure treatment, and the red bean liquid is spray-dried to form a powder to replace the baking powder in step (3).

[0051] Comparative Example 8 The difference from Example 1 is that in step (2), Bacillus subtilis is replaced by Bacillus licheniformis.

[0052] Comparative Example 9 The difference from Example 1 is that the preparation of baking powder in step (2) is omitted, and the baking powder in step (3) is replaced by an equal amount of edible salt.

[0053] Test Example 1 Sensory Evaluation A sensory evaluation panel consisting of 20 trained food professionals (10 males and 10 females) was selected to conduct sensory evaluation on the fermented sauces of the embodiments and comparative examples, observing their color and texture, smelling and tasting them, and evaluating and scoring them from four aspects: color, texture, aroma, and taste. The evaluation criteria are shown in Table 1, and the scoring results are shown in Table 2.

[0054] Table 1 Sensory evaluation standard table of fermented sauce .

[0055] Table 2 Sensory evaluation results of each group of fermented sauce samples .

[0056] According to the sensory evaluation results in Table 2, the composite fermented sauce prepared by the process of the present invention has good sensory quality, and the sensory scores of the embodiments are all above 95 points. Compared with Example 1, the fermented bean paste prepared by the traditional process in Comparative Example 1 is light reddish brown in color, and the scores of various indicators have all decreased; Comparative Example 2 uses the traditional method to process soybeans, resulting in the soybeans becoming darker in color and softer in texture after fermentation, making the sauce dark reddish brown as a whole, with increased viscosity and significantly reduced aroma; Comparative Example 3 cancels the two-stage high-pressure treatment, resulting in insufficient fermentation of soybeans in the subsequent koji making and second fermentation processes, and the texture is relatively hard. At the same time, the surviving enzyme activity affects the rate of the second fermentation, making the composite fermented sauce light reddish brown as a whole, and other indicators also decrease significantly; Comparative Example 4 exchanges the order of the two stages of high pressure, which also results in insufficient fermentation of soybeans, and the composite fermented sauce is light reddish brown as a whole, with low scores for tissue state and aroma; Comparative Example 5 increases the pressure of the second stage of high-pressure treatment The force also makes the soybeans darker in color and too soft in texture after fermentation. The composite fermented sauce is dark reddish brown and too viscous as a whole, and the aroma is significantly reduced; Comparative Example 6 replaces the red bean extract with water, which not only makes it difficult for the soybeans to be fully fermented, but also causes more bacteria to grow during the second fermentation process. The composite fermented sauce is light reddish brown and the overall quality is poor; Comparative Example 7 cancels the fermentation step of soybeans and red bean extracts and Comparative Example 8 changes the strains used for fermenting soybeans and red bean extracts, which will affect the fermentation degree of soybeans and the inhibitory effect on bacteria in the second fermentation process to varying degrees, causing the composite fermented sauce to become lighter in color and the overall quality to deteriorate; Comparative Example 9 replaces the baking powder with an equal amount of edible salt. Although it inhibits the growth of bacteria during the second fermentation process, it will reduce the flavor and taste of the fermented sauce.

[0057] Test Example 2 Determination of amino acid content Amino acids are important flavoring substances of bean paste, which can give products a variety of flavors such as sour, sweet, fresh, and salty, and are one of the important indicators for evaluating product quality. The free amino acids of the fermented sauce samples of the embodiment and the comparative example were determined using an amino acid automatic analyzer, and classified according to the amino acid flavor characteristics. The determination method refers to GB 5009.124-2016 "National Food Safety Standard Determination of Amino Acids in Food", and the determination results are shown in Table 3.

[0058] Table 3 Determination results of free amino acids in each group of fermented sauce samples .

[0059] According to the experimental results in Table 3, the free amino acid content of the composite fermented sauce prepared by the process of the present invention is significantly higher than that of each comparative example, and the sauce tastes richer and heavier. Compared with Example 1, the free amino acid content of the traditional bean paste in Comparative Example 1 is significantly reduced; the soybeans in Comparative Examples 2-9 are over-fermented or under-fermented, which will reduce the free amino acid content of the composite fermented sauce.

[0060] Test Example 3: Determination of flavor substances The fermented sauces of the embodiment and the comparative example were subjected to determination of volatile flavor substances, and the determination method was as follows: Take 5 g of sample in a headspace bottle, add 10 μL of o-dichlorobenzene-methanol solution (100 μg / mL), balance in a 55 ℃ water bath for 40 min, then extract in the headspace for 40 min, analyze in the injection port for 1 min, and then perform GC-MS detection. The GC-MS detection conditions are: GC conditions: The chromatographic column used was an Agilent HP-5 quartz capillary column (30 m×0.32 mm, 0.25 μm); the injection port temperature was 250 °C, and the injection was splitless; the heating program was: 40 °C for 2 min, then increased to 230 °C at 5 °C / min, and maintained for 4 min; MS conditions: electron ionization source; temperature and energy were 200 °C and 70 eV, respectively; acquisition mode was Scan; mass scanning range was 40-330 m / z.

[0061] The test results were compared with the NIST20 Library spectral library, and the components with positive and negative matching degrees greater than 750 were selected for qualitative analysis. The results are shown in Table 4.

[0062] Table 4 Determination results of volatile flavor substances in each group of fermented sauce samples .

[0063] According to the experimental results in Table 4, it can be seen that the total amount of volatile flavor substances in the composite fermented sauce prepared by the process of the present invention is the highest, and the sauce has a strong sauce ester aroma and spicy aroma. Compared with Example 1, the amount of volatile flavor substances in the fermented sauces of each comparative example is reduced to a certain extent, resulting in a decrease in the flavor of the sauce, which is consistent with the evaluation results of aroma in the sensory evaluation results of Test Example 1.

[0064] Test Example 4 Determination of physical and chemical indicators The amino acid nitrogen, total acid, salt (in terms of sodium chloride) and aflatoxin B1 indexes of the pepper hot pot base of the embodiment and the comparative example were determined. The determination methods of each index are as follows: Amino acid nitrogen: GB 5009.235-2016 "National Food Safety Standard Determination of Amino Acid Nitrogen in Food"; Total acid: GB 12456-2021 "National Food Safety Standard Determination of Total Acid in Food"; Salt (measured in sodium chloride): GB 5009.40-2003 "Analysis Method for Hygienic Standards of Sauces"; Aflatoxin B1: GB 5009.22-2016 "National Food Safety Standard - Determination of Aflatoxins Group B and G in Foods".

[0065] The results of the culinary indices of the pepper hotpot base of the embodiment and the comparative example are shown in Table 5.

[0066] Table 5 Physical and chemical index determination results of each group of fermented sauce samples .

[0067] According to the experimental results in Table 5, it can be seen that the amino acid nitrogen, total acid, salt and aflatoxin B1 indicators of the composite fermented sauce prepared by the process of the present invention all meet the national standards. Compared with the traditional fermented bean paste, the amino acid nitrogen content is significantly increased, reaching the standard of the second-level traditional Pixian bean paste (≥0.20 g / 100 g), and the total acid, salt and aflatoxin B1 contents are significantly reduced, with good physical and chemical indicators.

[0068] Test Example 5 Application of compound fermented sauce in hot pot base The fermented sauces of Example 1 and Comparative Example 1 were used to prepare hot pot base, respectively, and the preparation methods were as follows: Preheat a wok, add edible oil (the mass ratio of butter to vegetable oil is 2:1) and raise the oil temperature to 170°C, add 10% of the mass of edible oil of dried chili, onion, ginger, garlic, pepper and 1% of cinnamon, star anise, white cardamom and bay leaf, stir-fry for 3 minutes and then remove, then reduce the oil temperature to 90°C, add 15% of the mass of edible oil of the fermented sauce of Example 1 or Comparative Example 1, stir-fry for 4 minutes and then turn off the heat, add 2% of the mass of edible oil of salt and 1% of monosodium glutamate and sugar, mix well, and obtain hot pot base after cooling.

[0069] The hot pot soup base prepared by the fermented sauce of Example 1 is sample 1, and the hot pot soup base prepared by the fermented sauce of Comparative Example 1 is sample 2. The volatile flavor substances and amino acid nitrogen contents of the hot pot soup base samples were measured in the same manner as in Test Examples 3 and 4, and the results are shown in Table 6.

[0070] Table 6 Determination results of volatile flavor substances and amino acid nitrogen index of hot pot base samples .

[0071] According to the experimental results in Table 6, the hot pot soup base prepared with the composite fermented sauce of the present invention as a raw material has a significantly increased variety of volatile flavor substances and a significantly increased amino acid nitrogen content compared to traditional hot pot soup bases, and the overall quality is greatly improved.

[0072] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. However, these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a composite fermented sauce, characterized in that: include: Soaking soybeans and placing them in red bean extract for two-stage high-pressure treatment, and then inoculating Bacillus subtilis for a first fermentation to obtain pretreated soybeans and fermentation liquid; The fermentation liquid is spray-dried to obtain baking powder; The pretreated soybeans were made into koji, and then mixed with sweet bananas and chili fermented rice, and fermentation powder was added and inoculated with Weissella fusion, Leuconostoc pseudomesenteroides and Lactobacillus johnsonii for the second fermentation for 120-150 days; The preparation method of the red bean extract is as follows: placing red beans in an aqueous solution containing pectinase and glucose oxidase, treating the solution in a constant temperature water bath, and then filtering to remove the red beans.

2. The preparation method according to claim 1, characterized in that The mass fractions of the pectinase and glucose oxidase in the aqueous solution are 0.03%-0.05% and 0.02%-0.04% respectively.

3. The preparation method according to claim 1, characterized in that: The mass ratio of the red bean extract to the soaked soybeans is 1.3-1.5:

1.

4. The preparation method according to claim 1, characterized in that: The temperature of the constant temperature water bath treatment is 40-60°C and the time is 60-80 min.

5. The preparation method according to claim 1, characterized in that: In the two-stage high-pressure treatment, the pressure of the first stage high-pressure treatment is 280-300 MPa, and the time is 2-4 min, and the pressure of the second stage high-pressure treatment is 80-100 MPa, and the time is 6-8 min.

6. The preparation method according to claim 1, characterized in that: The temperature of the first fermentation is 35-37°C and the time is 12-14 hours.

7. The preparation method according to claim 1, characterized in that: The mass ratio of the sweet banana, the chili fermented rice and the soybean koji is 1:2.3-2.5:0.6-0.

8.

8. The preparation method according to claim 1, characterized in that: The addition amount of the baking powder is 6%-8% of the total mass of the sweet banana, chili fermented rice and soybean koji.

9. The composite fermented sauce obtained by the method for preparing composite fermented sauce according to any one of claims 1 to 8.

10. Use of the composite fermented sauce as claimed in claim 9 in hot pot soup base.