Pixian thick broad-bean sauce and preparation method thereof

Abstract

The embodiment of the invention discloses Pixian thick broad-bean sauce and a preparation method thereof, relates to the technical field of food fermentation, and aims to solve the problem that in the prior art, targeted product preparation cannot be performed according to the peppery taste requirement and color requirement of customers. The preparation method of the Pixian thick broad-bean sauce comprises the following steps: putting a mixed material into a fermentation tank, and sequentially performing initial-stage fermentation treatment and mature-stage fermentation treatment to obtain a semi-finished product; the mixed material is a mixture of chili fermented grains and sweet petals; pneumatic stirring is adopted in the initial-stage fermentation treatment; the pneumatic stirring is pneumatic formed by upward ventilation of the middle part of the lower end of the fermentation tank and downward ventilation of the wall of the fermentation tank, so that the mixed material can be overturned up and down; the fermentation treatment in the maturing stage adopts mechanical stirring; the mechanical stirring refers to that the mixed material is spirally driven to turn over up and down; and measuring the pungency degree value of the semi-finished product, and adjusting the pungency degree based on the pungency degree value to obtain the Pixian bean paste.

Description

Technical Field

[0001] The present application relates to the field of food fermentation technology, and in particular to a Pixian bean paste and a preparation method thereof. Background Art

[0002] At present, the fermentation technology of Pixian bean paste is turning and drying, which requires mechanical stirring and turning, which has great damage to the material shape and poor molding degree; long-term mechanical operation and material contact with the machine can easily cause the material to be thin, and the selling value decreases; the fermentation process is a one-time substrate feeding and natural temperature fermentation, and the maturation cycle is unstable; the evaluation indicators of mature products are single, which are only conventional physical, chemical and microbiological indicators, and cannot prepare products in a targeted manner according to customers' demands for spiciness and color. Summary of the invention

[0003] The main purpose of the present application is to provide a Pixian bean paste and a preparation method thereof, aiming to solve the problem that the existing technology is unable to prepare products in a targeted manner according to customers' demands for spiciness and color.

[0004] To achieve the above objectives, the technical solutions adopted in the embodiments of the present application are as follows:

[0005] In a first aspect, the present application provides a method for preparing Pixian Douban, comprising the following steps:

[0006] The mixed material is placed in a fermentation tank, and is subjected to initial stage fermentation and mature stage fermentation in sequence to obtain a semi-finished bean curd; the mixed material refers to a mixture of chili mash and sweet bean curd; the initial stage fermentation is performed by pneumatic stirring; the pneumatic stirring refers to the pneumatic force formed by the upward ventilation of the middle of the lower end of the fermentation tank and the downward ventilation of the fermentation tank wall to achieve the upside-down flipping of the mixed material; the mature stage fermentation is performed by mechanical stirring; the mechanical stirring refers to the mixing material being driven upside-down flipping by a spiral;

[0007] The spiciness value of the semi-finished bean curd is measured, and the spiciness is adjusted based on the spiciness value to obtain Pixian bean curd.

[0008] As some optional implementation modes of the present application, during the fermentation process in the initial stage, when the moisture content of the mixed material is less than 60% and the mixed material is in block-like form, the fermentation process in the mature stage is started.

[0009] As some optional embodiments of the present application, the top of the fermentation tank is provided with a gauze cover net, and the top of the tank is surrounded by gauze nets to achieve ventilation and exhaust and prevent mosquitoes.

[0010] As some optional embodiments of the present application, during the fermentation process in the initial stage and the fermentation process in the mature stage, automatic insulation control is achieved by insulation water, and the temperature of the insulation water is set to 40℃-45℃ to achieve the temperature of the mixed material being maintained at 30℃-35℃ for fermentation.

[0011] As some optional implementations of the present application, in the fermentation process at the initial stage and the fermentation process at the mature stage, the water content of the sweet bean peel and the mixed material is continuously supplemented to increase the total amount of flavor substances accumulated in the Pixian bean peel;

[0012] The initial weight ratio of chili mash and sweet bean sprouts in the mixed material is 14-15:5-6; wherein the chili mash has a salt content of 15%-18% and a moisture content of 65%-70%; the sweet bean sprouts have a moisture content of 46%-49% and a salt content of 11%-14%; and the salt content of the semi-finished bean sprouts is 16%-20%.

[0013] As some optional embodiments of the present application, the fermentation process in the initial stage and the fermentation process in the mature stage continuously replenishes the water content of the sweet petals and the mixed material, including:

[0014] When the total acidity of the fermented mash reaches ≥0.7g / 100g, sweet peels and water are supplemented for the first time; the first supplementary amount of sweet peels is 10%-15% of the initial total amount of sweet peels, and the first supplementary amount of water is 1%-5% of the initial total amount of sweet peels.

[0015] As some optional embodiments of the present application, when the total acid of the fermented mash reaches ≥0.7g / 100g, sweet loaves and water are supplemented for the first time; the first supplement amount of the sweet loaves is 10%-15% of the total amount of the initial sweet loaves, and the first supplement amount of water is 1%-5% of the total amount of the initial sweet loaves, the method further includes:

[0016] When the total acidity of the fermented mash reaches ≥0.8g / 100g, sweet peels and water are supplemented for the second time, wherein the second supplementary amount of sweet peels is 10%-15% of the initial total amount of sweet peels, and the second supplementary amount of water is 1%-5% of the initial total amount of sweet peels.

[0017] As some optional implementations of the present application, the step of determining the spiciness value of the semi-finished bean curd and adjusting the spiciness based on the spiciness value to obtain Pixian bean curd comprises:

[0018] Determining the spiciness value of the semi-finished bean curd product;

[0019] If the spiciness value of the semi-finished bean curd product is lower than the target spiciness value, the spiciness is adjusted by using dried chilies whose spiciness value is much higher than that of the semi-finished product;

[0020] If the spiciness value of the semi-finished bean curd product is higher than the target spiciness value, the spiciness is adjusted by using dry chilies that are much lower than the spiciness value of the semi-finished product.

[0021] As some optional embodiments of the present application, if the spiciness value of the semi-finished bean paste product is lower than the target spiciness value, adjusting the spiciness with dried chilies having a spiciness value far higher than that of the semi-finished product means adding 20% ​​salt content to the dried chilies, and adjusting the spiciness of the semi-finished bean paste product after measuring the spiciness value per unit weight;

[0022] If the spiciness value of the semi-finished fermented bean paste product is higher than the target spiciness value, then adjusting the spiciness with dried chilies that are much lower than the spiciness value of the semi-finished fermented bean paste product means that after mixing the dried chilies and salt in a weight ratio of 4:1, the spiciness value per unit weight is measured and then the spiciness of the semi-finished product is adjusted.

[0023] In a second aspect, an embodiment of the present application provides a Pixian bean paste, which is prepared based on the above method.

[0024] Compared with the prior art, the beneficial effects of this application are:

[0025] The method described in this application uses pneumatic stirring in the front stage to reduce the shear damage caused by mechanical stirring of the mixed material (after mixing pepper fermented mash with sweet bean paste) from entering the tank to maturity (the shear damage to the material is calculated based on the normal traditional Pixian bean paste stirring time to analyze the damage); the defect of conventional tank materials that cannot be stirred due to reduced fluidity is solved through post-ripening mechanical stirring. The use of continuous batches of nutrient matrix to supplement the matrix increases the accumulation of basic flavor substances in the formation of product flavor substances, providing a basic guarantee for improving the flavor intensity of the product. After maturity, the spiciness of the product is comprehensively adjusted to further improve product standardization. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 This is a graph showing the spiciness test results of the first type of semi-finished bean curd product involved in the embodiment of the present application;

[0027] Figure 2 This is a graph showing the spiciness detection result of the first type of semi-finished bean curd product involved in the embodiment of the present application after the spiciness is adjusted;

[0028] Figure 3 This is a graph showing the capsaicin test results of the iron plate pepper involved in the embodiment of the present application;

[0029] Figure 4 This is a graph showing the capsaicin test results of chili peppers involved in the embodiments of the present application;

[0030] Figure 5 This is a graph showing the spiciness test results of the second type of semi-finished bean curd product involved in the embodiment of the present application;

[0031] Figure 6 This is a graph showing the spiciness test result of the second type of semi-finished bean curd product involved in the embodiment of the present application after the spiciness is adjusted using chili pepper;

[0032] Figure 7 This is a graph showing the spiciness test results of the third type of semi-finished bean curd product involved in the embodiment of the present application;

[0033] Figure 8 This is a graph showing the spiciness detection results of the third type of semi-finished bean curd involved in the embodiment of the present application after the spiciness is adjusted using iron pepper. DETAILED DESCRIPTION

[0034] It should be understood that the specific embodiments described herein are only used to explain the present application and are not used to limit the present application.

[0035] The tank-type heat-insulated fermentation process uses the fermented juice produced by the Pixian bean paste fermentation itself to circulate (a false bottom is set at the bottom of the fermentation tank, and the juice seeps down) to pour the mash. The fermentation tank is surrounded by a layer of heat-insulating water, which can keep the fermentation temperature constant so that the fermentation continues evenly, stabilize the fermentation cycle, and reduce the impact of manual and mechanical use on material food safety. However, since this process is relatively closed, it is not easy to remove moisture during the fermentation process. Although there is some improvement in the product flavor, it is difficult to achieve the sticky and fluffy body of traditional Pixian bean paste.

[0036] Due to the growth and metabolism of microorganisms in the initial fermentation of Pixian bean paste, the reaction is more intense in the early stage of fermentation, and constant stirring is required to eliminate metabolic waste gas. Continuous stirring also plays a certain role in supplying oxygen to the microorganisms in the material. Therefore, in the early stage of fermentation of Pixian bean paste, the main metabolic waste gas is generated at the bottom of the fermentation container with a better anaerobic environment. At the same time, due to the flotation effect of the gas, the mash floats up, and the solid-liquid-gas phase stability of the material is insufficient. If the waste gas generated during the fermentation process is not discharged, it will further affect the growth and fermentation of microorganisms.

[0037] Therefore, in the early stage of this application, an air pump is used to ventilate air upward from near the center of the fermentation tank to replenish air; in addition, the upper pipeline area of ​​the fermentation tank tends to ventilate downward near the tank wall to allow aerobic microorganisms to fully decompose and ferment the material. At the same time, ventilation and stirring are started on the bottom of the fermentation tank. The purpose of ventilation is to make the upper and lower materials relatively uniform and replenish a certain amount of oxygen in the air. The important thing in the ventilation link is to replace mechanical stirring with pneumatic stirring to reduce mechanical damage; the Pixian bean paste fermented material (i.e., a mixture of chili mash and sweet bean paste) is stirred to achieve upside down flipping of the material (i.e., upside down flipping is formed by ventilation from the middle of the lower end and ventilation from the lower end near the tank wall). On the one hand, the uniformity of the material temperature is achieved, and the oxygen required for the fermentation process is supplemented through circulation; on the other hand, the waste gas at the lower end of the fermentation is discharged through circulation to reduce waste gas accumulation and achieve benign fermentation. Generally speaking, when the fermentation of bean curd is about 4-5 months and the mixed moisture is below 60%, the materials are blocky and linked when pneumatic, and the air is discharged from the gaps in the materials, which makes it impossible to stir the materials up and down. Then, the mechanical stirring stage is entered, that is, the upper and lower materials are turned over by the spiral. The whole process still uses the traditional flipping and drying process, but a gauze net is set on the top of the fermentation tank, and the top is surrounded by a gauze net to achieve ventilation and mosquito prevention. It should be noted that after 5-6 months of fermentation, the gas production of the fermented materials is significantly reduced, and the total acidity of the physical and chemical indicators reaches the highest value, and then it enters the post-ripening and aroma stage, that is, the mechanical stirring stage.

[0038] It can be seen that the present application realizes the full combination of traditional fermentation into controllable temperature fermentation and modern food safety fermentation technology. The mechanical stirring process is used for post-ripening fermentation in the later stage to realize the modernization of the traditional process, and provides a new exploration path for the deep improvement of the Pixian bean paste fermentation process by mechanical processing.

[0039] The best time to brew Pixian Douban is in spring and summer. After high temperature fermentation in the summer, the growth and fermentation of microorganisms can be achieved as soon as possible by turning over and drying in the sun. Then, the nutrients are decomposed and fermented by microorganisms, and the materials are decomposed and fermented periodically. After various physiological and biochemical reactions, the unique sauce flavor of Pixian Douban is finally formed. The most suitable feeding season is March-April. The average temperature of microbial growth is 15℃-20℃, and the temperature difference between morning and evening is more than 8℃. The microorganisms grow vigorously and the fermented mash produces more gas. In other seasons, the feeding temperature is low, the microorganisms grow slowly, and the growth cycle is longer.

[0040] There is no insulation process in the traditional process. The traditional process is basically affected by the environment, and the fermentation temperature fluctuates greatly, especially in winter when the ambient temperature is low and the fermentation temperature is low, such as 0℃-15℃, and the fermentation time is longer; in summer when the ambient temperature is high, the fermentation temperature is as high as nearly 50℃, which leads to unstable control of fermentation efficiency. Therefore, this application considers the use of an external constant temperature insulation compensation device. That is, this application uses the fermentation temperature law obtained by long-term tracking of the best seasons for brewing bean paste in spring and summer, and realizes the constant fermentation water temperature through automatic insulation control technology, so that the fermented sauce is continuously stable at the set value, such as the fermentation temperature is 30℃-35℃ for fermentation; that is, the insulation water is controlled by automatic temperature control, and the insulation is set at 40℃-45℃.

[0041] In addition, in the past, when making Pixian bean paste, the material ratio of the product was not adjusted and no nutritional auxiliary materials were added during the process from the beginning of fermentation to maturity. The source matrix for the growth of microorganisms and the formation of nutrients (including flavor substances and aroma components) was only the chili mash and sweet bean paste themselves at the beginning of the feeding, and the amount of flavor substances formed was relatively limited.

[0042] The present application is based on the analysis of the growth law of microorganisms, and by periodically supplementing sweet buds and an appropriate amount of water, and by continuously strengthening the microbial nutrient growth matrix, the total amount of accumulated flavor substances is increased periodically, thereby achieving the improvement of the flavor and quality of the existing Pixian bean paste. For example: in the first fermentation growth cycle: 1-2 months after the pepper mash and sweet buds are fermented at the initial ratio, when the total acidity of the fermented mash reaches ≥0.7g / 100g, the amount of sweet buds supplemented is 10%-15% of the initial total amount of sweet buds, and the amount of water supplemented is 1%-5% of the initial total amount of sweet buds. After another 1-2 months of fermentation, when the total acidity of the fermented mash reaches ≥0.8g / 100g, sweet buds are supplemented again, and the supplemented amount is 10%-15% of the initial total amount of sweet buds, and water, and the amount of water supplemented is 1%-5% of the initial total amount of sweet buds. In the process of continuous fermentation, timely supplementation of nutrients required by microorganisms, such as continuous provision of nutrition by adding fresh sweet buds, can effectively increase the growth rate and yield of microorganisms; adding water is to increase water activity, allowing microorganisms to grow faster as soon as possible. After that, the product enters normal fermentation until the product matures. For example: the initial feed is 7 tons of chili mash and 3 tons of sweet buds. When the total acid index of the fermented mash is ≥0.7g / 100g, 300kg of sweet buds and 30kg of water are added for the first time; when the total acidity of the fermentation reaches ≥0.8g / 100g, 300kg of sweet buds and 30kg of water are added for the second time.

[0043] That is, the present application provides a method for preparing Pixian Douban, comprising the following steps:

[0044] 1) Fermentation treatment: the mixed material is placed in a fermentation tank, and the initial stage fermentation treatment and the mature stage fermentation treatment are carried out in sequence to obtain a semi-finished product; the mixed material refers to a mixture of chili mash and sweet scallion; the initial stage fermentation treatment adopts pneumatic stirring; the pneumatic stirring refers to the pneumatic stirring formed by the upward ventilation of the middle part of the lower end of the fermentation tank and the downward ventilation of the fermentation tank wall to realize the upside down flipping of the mixed material; the mature stage fermentation treatment adopts mechanical stirring; the mechanical stirring refers to the mixing material being turned upside down by the spiral;

[0045] 2) Spiciness adjustment process: measuring the spiciness value of the semi-finished bean curd, and adjusting the spiciness based on the spiciness value to obtain Pixian bean curd.

[0046] Pixian bean paste, i.e. chili fermented pepper and sweet bean paste, has sufficient moisture in the early stage of mixed fermentation, good material fluidity, and is in a state of homogeneous material liquid. However, as the fermentation progresses, especially in summer, the fermentation process will be affected by the ambient temperature, the moisture will gradually dissipate and the material will become more and more viscous. If pneumatic stirring is used to stir the material up and down, it will become more and more difficult. Therefore, traditional mechanical stirring is used in the later stage to stir the material. Compared with the previous mechanical stirring throughout the entire process, the shear damage of the machine to the material has been significantly reduced.

[0047] It should be noted that during the initial fermentation process, when the moisture content of the mixed material is less than 60% and the mixed material is in block form, the mature fermentation process begins. The top of the fermentation tank is provided with a gauze net, and the top of the tank is surrounded by gauze nets to achieve ventilation and mosquito prevention.

[0048] In some preferred embodiments, during the fermentation process in the initial stage and the fermentation process in the mature stage, automatic heat preservation control is achieved by heat preservation water, and the temperature of the heat preservation water is set to 40°C-45°C to achieve the temperature of the mixed material being maintained at 30°C-35°C for fermentation.

[0049] In some preferred embodiments, during the initial fermentation process and the mature fermentation process, the water content of the sweet bean peel and the mixed material is continuously supplemented to increase the total amount of flavor substances accumulated in the Pixian bean peel;

[0050] The initial weight ratio of chili mash and sweet potato in the mixed material is 14-15:5-6; wherein the chili mash has a salt content of 15%-18% and a moisture content of 65%-70%; the sweet potato has a moisture content of 46%-49% and a salt content of 11%-14%; and the salt content of the semi-finished product is 16%-20%.

[0051] Among them, in the fermentation treatment in the initial stage and the fermentation treatment in the mature stage, the moisture of the sweet petals and the mixed materials is continuously supplemented, including: when the total acidity of the fermented mash reaches ≥0.7g / 100g, the sweet petals and moisture are supplemented for the first time; the first supplementary amount of the sweet petals is 10%-15% of the total amount of the initial sweet petals, and the first supplementary amount of moisture is 1%-5% of the total amount of the initial sweet petals.

[0052] It should be noted that when the total acidity of the fermented mash reaches ≥0.7g / 100g, sweet petals and water are supplemented for the first time; the first supplementary amount of sweet petals is 10%-15% of the initial total amount of sweet petals, and the first supplementary amount of water is 1%-5% of the initial total amount of sweet petals. It also includes: when the total acidity of the fermented mash reaches ≥0.8g / 100g, sweet petals and water are supplemented for the second time, the second supplementary amount of sweet petals is 10%-15% of the initial total amount of sweet petals, and the second supplementary amount of water is 1%-5% of the initial total amount of sweet petals.

[0053] In one example, 1-2 months after the pepper fermented rice and sweet papaya are added in the initial proportion for fermentation, sweet papaya (10%-15% of the total amount of the initial sweet papaya) and water (1%-5% of the total amount of the initial sweet papaya) are added, and 1-2 months after fermentation, sweet papaya (10%-15% of the total amount of the initial sweet papaya) and water (1%-5% of the total amount of the initial sweet papaya) are added again. During the continuous fermentation process, the nutrients required by the microorganisms are supplemented in time, such as by adding fresh sweet papaya to continuously provide nutrition, which can effectively increase the growth rate and yield of the microorganisms; the purpose of increasing water is to increase the water activity so that the microorganisms can accelerate their growth as soon as possible). After that, the product enters normal fermentation until the product is mature. (For example: the initial input is 7 tons of chili mash and 3 tons of sweet chili peel. When the total acid index of the fermented mash is ≥0.7g / 100g, 300kg of sweet chili peel and 30kg of water are added for the first time. When the total acid index of the fermented mash reaches ≥0.8g / 100g, 300kg of sweet chili peel and 30kg of water are added for the second time).

[0054] For example, before fermentation begins, add 14.5 tons of Qianjin red pepper mash (salt content of pepper mash is about 17%, water content is about 68%) and 5.8 tons of sweet bananas (water content is 47%, salt content is 13%), and mix and ferment in this proportion:

[0055] After 2 months of fermentation, add 580 kg of sweet bananas and 58 kg of water, and continue to mix and ferment. During this stage, aerate for 10 minutes and stir the materials up and down.

[0056] After 2 months of fermentation, add 580 kg of sweet bananas and 58 kg of water, and continue to mix and ferment. During this stage, aerate for 15 minutes and turn the materials upside down for fermentation.

[0057] Continue fermentation for about 3 months, during which aeration lasts for 20 minutes. After fermentation is complete, transfer the material to the fermentation tank and continue fermentation.

[0058] Transfer to the fermentation tank and use a turning machine to stir and ferment every day for 3 months, stirring for 5 minutes until the fermentation is completed;

[0059] After fermentation, the spiciness of the semi-finished product was tested (the testing method was in accordance with GB / T21266-2007 standard). The spiciness of the semi-finished bean curd sample was 2 degrees (see " Figure 1 ”), then according to the chili pepper with a spiciness of 28 (for the conversion data detection index, see the conversion method), 9 parts by weight of chili pepper plus salt (4 parts by weight of chili pepper plus 1 part by weight of salt to obtain a semi-finished product with a spiciness of 22) and 11 parts by weight of bean paste semi-finished product are mixed to obtain a spiciness of 11 (“see Figure 2 ”) products.

[0060] Conversion method: The spiciness mainly depends on the content of capsaicin.

[0061] Chili pepper spiciness: The capsaicin content was tested to be 270mg / kg, which is 21mg / kg (“ Figure 1 The actual measured spiciness value corresponds to the Scoville index of 324 / 150=2.16. The standard requires that integers be retained, so the test result is 2). Based on this, the spiciness of the chili pepper is calculated as: 270 / 21*2.16=27.77, and the integer is 28 degrees.

[0062] After adding salt to the chili pepper (4 parts by weight of chili pepper plus one part by weight of salt), the capsaicin concentration is reduced to 4 / 5 = 0.8 of the original, and the spiciness is reduced from the original 28 to 27.77*0.8 = 22.22, and the spiciness is 22 degrees.

[0063] Through the above fermentation treatment, the fermented product obtained after maturity is weighed to be 19.42 tons, and the semi-finished chili pepper is 15.89 tons (12.71 tons of chili pepper and 3.18 tons of salt). After mixing, the finished product with a spiciness of 11 can be obtained.

[0064] Conversion method: (19.42*2+15.89*22) / (19.42+15.89)=11, keep the integer as 11 degrees. Figure 2 ", spiciness: 1681 / 150=11.21, rounded to 11.

[0065] As some optional implementations of the present application, the step of determining the spiciness value of the semi-finished bean curd and adjusting the spiciness based on the spiciness value to obtain Pixian bean curd comprises:

[0066] Determining the spiciness value of the semi-finished bean curd product;

[0067] If the spiciness value of the semi-finished fermented bean curd is lower than the target spiciness value, the spiciness is adjusted by using dried chili peppers with a spiciness value far higher than that of the semi-finished fermented bean curd. It should be noted that if the spiciness value of the semi-finished fermented bean curd is lower than the target spiciness value, the spiciness is adjusted by using dried chili peppers with a spiciness value far higher than that of the semi-finished fermented bean curd, which means that 20% of salt content is added to the dried chili peppers, and the spiciness value per unit weight is measured and then the spiciness of the semi-finished product is adjusted.

[0068] If the spiciness value of the semi-finished fermented bean curd is higher than the target spiciness value, the spiciness is adjusted by using dried chili peppers that are much lower than the spiciness value of the semi-finished fermented bean curd. It should be noted that if the spiciness value of the semi-finished fermented bean curd is higher than the target spiciness value, the spiciness is adjusted by using dried chili peppers that are much lower than the spiciness value of the semi-finished fermented bean curd, which means that 20% of salt content is added to the dried chili peppers, and the spiciness of the semi-finished product is adjusted after the spiciness value per unit weight is measured.

[0069] The pungency value determination is completed by the following steps:

[0070] Dried peppers with different spiciness are used as the reference material for adjusting the spiciness. The spiciness calculation is based on the spiciness determination method in GB / T21266-2007 Determination of capsaicinoids in peppers and pepper products and method for expressing spiciness. That is:

[0071] The total amount of capsaicinoids detected W = (capsaicin content + dihydrocapsaicin) / 0.9;

[0072] Scoville index = W*0.9*(16.1*103)+W*0.1*(9.3*103);

[0073] The relationship between the spiciness index and the Scoville index is: 1 spiciness corresponds to a Scoville index of 150 (the final result of the measurement is an integer);

[0074] Capsaicinoids are the general term for vanillylamide alkaloids that produce spicy taste in edible pepper fruits. Capsaicin and dihydrocapsaicin account for about 90% of the total amount of capsaicinoids, which are the most pungent and the main components that affect the spiciness. Since the spiciness reflects the content of capsaicinoids, the calculation method uses the spiciness value as the capsaicin content per unit weight, and uses this to calculate the spiciness value per unit weight of the finished product.

[0075] For example, the iron plate pepper is sent to the Chengdu Food Inspection Institute for capsaicin testing. The test item is the total amount of capsaicin (natural capsaicin, dihydrocapsaicin, synthetic capsaicin), the unit is mg / kg, the inspection basis is GB / T 40348-2021, and the inspection report number obtained is SWWD202406562 ( Figure 3 ), as shown in Table 1:

[0076] Table 1:

[0077]

[0078] For example, the chili pepper is sent to Chengdu Food Inspection Institute for capsaicin testing. The test item is the total amount of capsaicin (natural capsaicin, dihydrocapsaicin, synthetic capsaicin), the unit is mg / kg, the inspection basis is GB / T 40348-2021, and the inspection report number obtained is SWWD202406563 ( Figure 4 ), as shown in Table 2:

[0079] Table 2:

[0080]

[0081] It can be seen that the total amount of capsaicin detected in the iron plate pepper is 78.2 mg / kg, which is converted to 8 degrees of spiciness (8 degrees conversion method: Figure 1 Capsaicin is detected at 0.021g / kg for reference, and the actual spiciness before correction is 324 / 150=2.16. The spiciness of the iron plate pepper before correction is: 0.0782 / 0.021*2.16=8.04, rounded to 8 degrees). Because the iron plate pepper needs to be adjusted to be relatively consistent with the salt content of Pixian Douban, it is necessary to grind the iron plate pepper (water content 16%-20%) and take 4 parts by weight and add 1 part by weight of salt (4 parts by weight of iron plate pepper with 1 part by weight of iron plate pepper). The spiciness is 6 degrees, and the iron plate pepper semi-finished product is obtained. Therefore, the high-spiciness Douban product can be lowered with iron plate pepper. For example: In this way, 5 parts by weight of the iron plate pepper semi-finished product and 9 parts by weight of the Douban semi-finished product can be mixed with reference to the concentration cross calculation method, and the Douban semi-finished product with a spiciness of 20 can be adjusted to a spiciness of about 15 degrees.

[0082] It can be seen that the total amount of capsaicin detected in millet pepper is 270 mg / kg, which is converted to 8 degrees of spiciness (8 degrees conversion method: Figure 1 Capsaicin is detected at 0.021g / kg for reference, and the actual spiciness before correction is 324 / 150=2.16. The spiciness of the iron plate pepper before correction is: 0.270 / 0.021*2.16=27.77, which is rounded to 28 degrees). Because the millet pepper needs to be adjusted to be relatively consistent with the salt content of the bean curd, it is necessary to add 1 weight of salt to 4 parts of the product after the millet pepper (water content 16%-20%) is finely ground (4 parts of millet pepper weight with 1 part of millet pepper weight of salt), then the spiciness is 22 degrees, so that the millet pepper semi-finished product is obtained. Therefore, the low-spiciness bean curd product can be increased with millet pepper. For example: 4 parts by weight of millet pepper semi-finished products with a spiciness of 22 and 16 parts by weight of bean curd semi-finished products with a spiciness of 2 are mixed, and the spiciness of the mixed product is about 6 degrees.

[0083] To facilitate adding and using, the spiciness setting and adjustment method for different semi-finished products are as follows:

[0084] 1) When the spiciness value per unit weight of the semi-finished bean paste product is lower than the set spiciness value of the finished product, dry chili peppers that are much higher than the spiciness value of the semi-finished bean paste product are used for adjustment (the spiciness value per unit weight of the dry chili peppers is calculated by adding 20% ​​salt content).

[0085] 2) When the spiciness value per unit weight of the semi-finished fermented bean curd is lower than the set spiciness value of the finished product, dry chili peppers with a spiciness value far lower than that of the semi-finished fermented bean curd are used for adjustment (the spiciness value per unit weight of the dry chili peppers is calculated by adding 20% ​​of the moisture content).

[0086] 3) Method for calculating the spiciness of dried chili peppers

[0087] After testing the spicy value of dried chili peppers, if:

[0088] 3.1) When the spiciness value needs to be increased, the spiciness value of the dried chili should be calculated based on the total weight after adding salt, with a total salt content of 20%. For example, the weight of the dried chili is A1, the spiciness value is B1, and the salt content is adjusted to 20%. The total weight after adding salt is A2, and the spiciness value of the dried chili is calculated to be B (the calculation method is B=A1*B1 / A2). The spiciness of the semi-finished product is adjusted to be calculated based on the spiciness value B per unit weight (where B value is slightly lower than B1).

[0089] For example, since the spiciness is the conversion result of the total capsaicin content detection value (including capsaicin and dihydrocapsaicin), the spiciness of chili pepper (about 20% moisture) is 28 degrees, and the spiciness of the semi-finished product containing about 20% salt (4 parts by weight of chili pepper plus one part by weight of salt) is converted to about 28*0.8=22.4, which is rounded to 22 degrees.

[0090] 3.2) When the spiciness value needs to be lowered, the spiciness value of the dried chili should be calculated based on the total salt content of 20% of the total weight after adding salt. For example, the weight of the dried chili is A1, the spiciness value is B1, and the salt content is adjusted to 20%. The total weight after adding salt is A2, and the spiciness value of the dried chili is calculated to be B (the calculation method is B=A1*B1 / A2). The spiciness of the semi-finished product is adjusted to be calculated based on the spiciness value B per unit weight (where B value is lower than B1).

[0091] For example, since the spiciness is the conversion result of the total capsaicin content detection value (including capsaicin and dihydrocapsaicin), the spiciness of iron plate pepper (about 20% moisture) is 8 degrees, the spiciness of the semi-finished product containing 20% ​​salt (4 parts by weight of pepper plus 1 part by weight of salt) is converted to about 8*0.8=6.4, which is rounded to 6 degrees.

[0092] 4) Technical method for adjusting the spiciness of semi-finished products

[0093] The weight of the semi-finished salted dry pepper after the above preparation is C1, and the spiciness value is B; the weight of the semi-finished bean curd is D1, and the spiciness value is E. The spiciness of the finished product is calculated based on the spiciness value F per unit weight, and the F value should satisfy the condition: F=(B*C1+E*D1) / (C1+D1). In actual operation, the F value is an indicator set by the company based on experience (known), and the spiciness values ​​B and E can be obtained through measurement and detection. If the weight of any one of D1 and C1 is known, the weight of the other material can be obtained, so the formula for adjusting the ratio can be calculated.

[0094] Adjust the target spiciness level to 10 degrees.

[0095] (1) Increase the spiciness

[0096] If the spiciness of the semi-finished bean paste is 5 degrees, then it can be adjusted according to the semi-finished pepper with a spiciness of 22 obtained by adding salt to chili pepper. Then, 5 parts by weight of the semi-finished chili pepper with salt and 12 parts by weight of the semi-finished bean paste need to be mixed to obtain a product with a spiciness of 10.

[0097] (2) Reduce the spiciness

[0098] If the spiciness of the semi-finished bean paste is 15 degrees, it can be adjusted according to the semi-finished pepper with a spiciness of 6 obtained by adding salt to the iron plate pepper. Then, 5 parts by weight of the semi-finished iron plate pepper with salt and 4 parts by weight of the semi-finished bean paste are needed to be mixed to obtain a product with a spiciness of 10.

[0099] For example, before fermentation begins, add 14 tons of red dragon pepper mash (salt content of about 16%, water content of about 68%) and 5 tons of sweet chili flakes (water content of 48%, salt content of 12.5%), and mix and ferment in this ratio:

[0100] After one month of fermentation, add 600 kg of sweet potato and 60 kg of water, and continue to mix and ferment. During this stage, aerate for 10 minutes and stir the materials up and down.

[0101] After one month of fermentation, add 600 kg of sweet bananas and 60 kg of water, and continue to mix and ferment. During this stage, aerate for 15 minutes and turn the materials upside down for fermentation.

[0102] Continue fermentation for about 2 months, during which aeration lasts for 20 minutes. After fermentation is complete, transfer the material to the fermentation tank and continue fermentation.

[0103] Transfer to the fermentation tank and use a turning machine to stir and ferment for 2 months every day, stirring for 5 minutes until the fermentation is completed;

[0104] After fermentation, the spiciness of the semi-finished product was tested (the testing method was in accordance with GB / T21266-2007 standard). The spiciness of the semi-finished product was 2 degrees (see " Figure 5 ”), then the spicy degree of chili pepper is 27 (for conversion data detection index, see Figure 5) of peppers, 4 parts by weight of chili peppers plus salt (4 parts by weight of peppers plus one part by weight of salt to obtain a semi-finished product with a spiciness of 22) and 16 parts by weight of bean paste semi-finished products are mixed to obtain a spiciness of 6 (see " Figure 6 ”) products.

[0105] Conversion method: The spiciness mainly depends on the content of capsaicin.

[0106] Chili pepper spiciness: The capsaicin content was tested to be 270mg / kg, compared to the capsaicin content of the semi-finished product, which was 16mg / kg (: Figure 5 "The actual measured spiciness value should be the Scoville index 247 / 150=1.65. The standard requires retaining integers, so the test result is 2). Based on this, the spiciness of the chili pepper is calculated as: 270 / 16*1.65=27.84, and the integer is 28 degrees.

[0107] After adding salt to the chili pepper (4 parts by weight of chili pepper plus one part by weight of salt), the capsaicin concentration is reduced to 4 / 5 = 0.8 of the original, and the spiciness is reduced from the original 28 to 28*0.8 = 22.4, and the spiciness is 22 degrees.

[0108] Through the above fermentation treatment, the fermented product obtained after maturity is weighed to be 19.3 tons, and the semi-finished chili pepper is 4.82 tons (3.86 tons of chili pepper and 0.96 tons of salt). After mixing, the finished product has a spiciness of 6.

[0109] Conversion method: (19.3*2+4.82*22) / (19.3+4.82)=5.99, keep the integer to 6 degrees. Figure 6 , spiciness: 941 / 150=6.27, rounded to 6.

[0110] For example, before fermentation begins, add 15 tons of Erjingtiao pepper mash (salt content of pepper mash is about 17.9%, water content is about 69%) and 5 tons of sweet banana (water content is 46%, salt content is 13.5%), and mix and ferment in this proportion:

[0111] After 2 months of fermentation, add 750 kg of sweet potato and 250 kg of water, and continue to mix and ferment. During this stage, aerate for 10 minutes and stir the materials up and down.

[0112] After 2 months of fermentation, add 750 kg of sweet bananas and 250 kg of water, and continue to mix and ferment. During this stage, aerate for 15 minutes and turn the materials upside down for fermentation.

[0113] Continue fermentation for about 3 months, during which aeration lasts for 20 minutes. After fermentation is complete, transfer the material to the fermentation tank and continue fermentation.

[0114] Transfer to the fermentation tank and use a turning machine to stir and ferment every day for 5 months, stirring for 5 minutes until the fermentation is completed;

[0115] After fermentation, the spiciness of the semi-finished product was tested (the testing method was in accordance with GB / T21266-2007 standard). The spiciness of the semi-finished product was 24 degrees (see " Figure 7 ”), then according to the pepper with a spiciness of 8 (converted) obtained by iron plate pepper, 9 parts by weight of iron plate pepper plus water and salt (one part by weight of pepper plus one part by weight of water plus 0.25 parts by weight of salt to obtain a semi-finished product with a spiciness of 4) and 11 parts by weight of bean paste semi-finished product are mixed to obtain a spiciness of 15 (see “ Figure 8 ”) products.

[0116] Conversion method: The spiciness mainly depends on the content of capsaicin.

[0117] Spiciness of iron plate pepper: The capsaicin content was tested to be 78.2mg / kg, compared with the capsaicin content of 148mg / kg in the semi-finished product ( Figure 7 The actual measured spiciness value should be the Scoville index 3593 / 150=23.95. The standard requires retaining integers, so the test result is 24). Based on this, the spiciness of the iron pepper is calculated as: 78.2 / 233*23.95=8.04, and the integer is 8 degrees.

[0118] After adding salt to the iron plate pepper (4 parts by weight of iron plate pepper plus one part by weight of salt), the capsaicin concentration is reduced to 4 / 5 = 0.8 of the original, and the spiciness is reduced from the original 8 to 8.04*0.8 = 6.32, and the spiciness is 6 degrees.

[0119] Through the above fermentation treatment, the fermented product obtained after maturity is weighed to be 17.5 tons, and the semi-finished iron plate pepper is 17.5 tons (take 14 tons of iron plate pepper and add 3.5 tons of salt). After mixing, the finished product has a spiciness of 15.

[0120] Conversion method: (17.5*24+17.5*6) / (17.5+17.5)=15, keep the integer as 15 degrees. Figure 8 ", spiciness: 2282 / 150=15.21, rounded to 15.

[0121] It should be noted that the measurement concepts of capsaicin in GB / T21266-2007 and the detection concepts of total capsaicin in GB / T 40348-2021 are basically the same, except that the detection methods are different, and the essence is basically the same.

[0122] The above description is only a preferred embodiment of the present application and is not intended to limit the present application. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present application should be included in the protection scope of the present application.

Claims

1. A method for preparing Pixian bean paste, characterized in that: The following steps are involved: The mixed material is placed in a fermentation tank, and is subjected to an initial stage fermentation treatment and a mature stage fermentation treatment in sequence to obtain a semi-finished product; the mixed material refers to a mixture of chili mash and sweet scallion; the initial stage fermentation treatment adopts pneumatic stirring; the pneumatic stirring refers to the pneumatic force formed by the upward ventilation of the middle part of the lower end of the fermentation tank and the downward ventilation of the fermentation tank wall, so as to realize the upside-down flipping of the mixed material; the mature stage fermentation treatment adopts mechanical stirring; the mechanical stirring refers to driving the mixed material to flip up and down by a spiral; The spiciness value of the semi-finished product is measured, and the spiciness is adjusted based on the spiciness value to obtain Pixian bean paste.

2. The method for preparing Pixian Douban according to claim 1, characterized in that: During the fermentation process at the initial stage, when the moisture content of the mixed material is less than 60% and the mixed material is in block form, the fermentation process at the mature stage begins.

3. The method for preparing Pixian Douban according to claim 1, characterized in that: The top of the fermentation tank is provided with a gauze cover net, and the top of the tank is surrounded by gauze nets to achieve ventilation and exhaust and prevent mosquitoes.

4. The method for preparing Pixian Douban according to claim 1, characterized in that: During the fermentation process in the initial stage and the fermentation process in the mature stage, automatic heat preservation control is achieved by heat preservation water, and the temperature of the heat preservation water is set to 40°C-45°C to achieve the temperature of the mixed material being maintained at 30°C-35°C for fermentation.

5. The method for preparing Pixian Douban according to claim 1, characterized in that: During the fermentation process at the initial stage and the fermentation process at the mature stage, the water content of the sweet bean peel and the mixed material is continuously supplemented to increase the total amount of flavor substances accumulated in the Pixian bean peel; The initial weight ratio of chili mash and sweet bean sprouts in the mixed material is 14-15:5-6; wherein the chili mash has a salt content of 15%-18% and a moisture content of 65%-70%; the sweet bean sprouts have a moisture content of 46%-49% and a salt content of 11%-14%; and the salt content of the semi-finished bean sprouts is 16%-20%.

6. The method for preparing Pixian Douban according to claim 5, characterized in that: The fermentation process in the initial stage and the fermentation process in the mature stage continuously replenishes the water content of the sweet petals and the mixed material, including: When the total acidity of the fermented mash reaches ≥0.7g / 100g, sweet peels and water are supplemented for the first time; the first supplementary amount of sweet peels is 10%-15% of the initial total amount of sweet peels, and the first supplementary amount of water is 1%-5% of the initial total amount of sweet peels.

7. The method for preparing Pixian Douban according to claim 5, characterized in that: When the total acidity of the fermented mash reaches ≥0.7g / 100g, the sweet loaves and water are supplemented for the first time; the first supplementation amount of the sweet loaves is 10%-15% of the total amount of the initial sweet loaves, and the first supplementation amount of the water is 1%-5% of the total amount of the initial sweet loaves, the method further comprises: When the total acidity of the fermented mash reaches ≥0.8g / 100g, sweet peels and water are supplemented for the second time, wherein the second supplementary amount of sweet peels is 10%-15% of the initial total amount of sweet peels, and the second supplementary amount of water is 1%-5% of the initial total amount of sweet peels.

8. The method for preparing Pixian Douban according to claim 1, characterized in that: The method of measuring the spiciness value of the semi-finished bean curd and adjusting the spiciness based on the spiciness value to obtain Pixian bean curd comprises: Determining the spiciness value of the semi-finished bean curd product; If the spiciness value of the semi-finished bean curd product is lower than the target spiciness value, the spiciness is adjusted by using dried chilies whose spiciness value is much higher than that of the semi-finished product; If the spiciness value of the semi-finished bean curd product is higher than the target spiciness value, the spiciness is adjusted by using dry chilies that are much lower than the spiciness value of the semi-finished product.

9. The method for preparing Pixian Douban according to claim 8, characterized in that: If the spiciness value of the semi-finished bean curd is lower than the target spiciness value, adjusting the spiciness with dried chili peppers having a spiciness value far higher than that of the semi-finished product means that after mixing dried chili peppers and salt in a weight ratio of 4:1, the spiciness value per unit weight is measured and then the spiciness of the semi-finished bean curd is adjusted; If the spiciness value of the semi-finished fermented bean curd is higher than the target spiciness value, then adjusting the spiciness with dry chili peppers which are much lower than the spiciness value of the semi-finished fermented bean curd means adding 20% ​​salt content to the dry chili peppers, measuring the spiciness value per unit weight and then adjusting the spiciness of the semi-finished product.

10. A Pixian Douban, characterized in that: It is prepared based on the method according to any one of claims 1 to 9.

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