Thick broad-bean sauce and preparation method thereof
Through high-precision electronic balances, professional crushing equipment, low-speed spiral mixer, continuous fermentation and room temperature sterilization treatment technology, and automated packaging equipment, the problems of uneven weighing and crushing of raw materials, uneven distribution of edible salts, and unstable fermentation in traditional bean paste preparation methods are solved, and efficient, stable and high-quality bean paste production is achieved.
Patent Information
- Application Number
- CN202510101670.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-22
- Publication Date
- 2025-04-15
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
In the traditional preparation method of bean paste, errors are easily caused by weighting of raw materials relying on manual experience. The inability to optimize the processing of crushing equipment leads to uneven degree of crushing of raw materials, uneven distribution of edible salt and other ingredients in the mixture, poor environmental control of the fermentation process leads to unstable product quality.
High-precision electronic balances are used to accurately weigh raw materials, high-speed rotary and low-speed screw extrusion crushers are used to process pepper and bean raw materials respectively, and uniform distribution of edible salt is achieved through low-speed screw mixer and scraper tools. Continuous fermentation and room-temperature sterilization treatment technology is adopted, and finally sealed and packaged using automated packaging equipment.
The accuracy and stability of raw material ratio is achieved, the uniformity of the degree of crushing of raw materials and the texture of the product is improved, the fermentation process is accelerated, the uniform distribution of edible salt is ensured, the overall quality and safety of the product are improved, and the acceptance of consumers is enhanced.
Smart Images
Figure CN119817787A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of bean paste preparation, in particular to bean paste and a preparation method thereof. Background Art
[0002] Doubanjiang is a traditional Chinese condiment, mainly made from chili peppers, soybeans and their products, as well as other spices through a specific process. Its preparation process usually includes steps such as selection and pretreatment of raw materials, crushing, mixing, adding edible salt and vegetable oil, fermentation, sterilization and final packaging.
[0003] However, in traditional methods, the weighing of raw materials often relies on manual experience, which is prone to errors. In addition, traditional crushing equipment cannot be optimized according to the characteristics of different raw materials, resulting in uneven crushing of the raw materials, affecting the taste and texture of the final product. At the same time, traditional stirring methods cannot ensure the uniform distribution of edible salt and other ingredients in the mixture, resulting in problems of local oversaltiness or overblandness. Secondly, traditional fermentation usually relies on natural conditions and poor environmental control, which can easily lead to an unstable fermentation process and affect product quality. Summary of the invention
[0004] The purpose of this section is to summarize some aspects of embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the specification abstract and the invention title of this application to avoid blurring the purpose of this section, the specification abstract and the invention title, and such simplifications or omissions cannot be used to limit the scope of the present invention.
[0005] To achieve the above object, the present invention provides the following technical solutions: A bean paste, the raw materials of which include: 30% fresh red pepper, 7% dried pepper, 12% raw bean paste, 13% cooked bean paste / prepared bean paste, 13% fermented bean paste, 3% vegetable spices, 4% vegetable oil, and 4% edible salt; The plant spices include 0.6% ginger, 0.6% garlic, 0.4% pepper, 0.2% star anise, 0.1% cinnamon, and 0.1% bay leaf.
[0006] A method for preparing bean paste, the preparation method comprising: Use precise weighing tools to prepare the raw materials; The raw materials are crushed by crushing equipment to obtain a mixture; Adding edible salt to the mixture by using a stirring device and mixing well to obtain a mixed raw material; Adding vegetable oil to the mixed raw materials by using a metering pump, and continuing to stir the mixed raw materials by using a stirring device to obtain a bean paste base; The bean paste matrix is transported to a storage tank and subjected to continuous fermentation treatment to obtain a semi-finished bean paste product; The semi-finished bean paste is sterilized by non-thermal sterilization using normal temperature sterilization technology, and a verification test is performed according to food safety standards to obtain a finished bean paste; The finished bean paste is sealed and packaged by packaging equipment to obtain the bean paste product.
[0007] As a further solution of the present invention: the raw materials are weighed and prepared using a precise weighing tool, and the specific steps are as follows: All raw materials are weighed and prepared using a high-precision electronic balance ML6002S; The high-precision electronic balance ML6002S has automatic calibration function and data output interface, and can be connected to a computer to achieve data recording and management.
[0008] As a further solution of the present invention: the raw materials are crushed by crushing equipment to obtain a mixture, and the specific steps are as follows: Fresh red pepper, dried pepper, raw bean curd, cooked bean curd / pre-made bean curd, fermented bean curd and plant spices which have been accurately weighed by high-precision electronic balance ML6002S are placed on the drying workbench respectively; Use a high-speed rotary crusher with stainless steel blades to initially crush fresh red peppers and dried peppers; Put the two peppers into the crusher, start the equipment, and run it at a speed of 3000 rpm for 5 minutes until the raw materials are cut into pieces of 5 mm in size; Use a low-speed spiral extrusion crusher to process raw bean curd, cooked bean curd / pre-made bean curd and fermented bean curd; Add the bean raw materials into the crusher in batches, and rotate at a speed of 20-35 revolutions per minute until the beans are reduced to small particles with a diameter of 0-10 mm; The crushed chili pieces and bean particles and vegetable spices are transferred to a large mixer crusher; During the stirring and crushing process, the mesh gap was gradually adjusted to 0.5 mm, and stirring was continued at 1200 rpm for 10 minutes to form a mixture.
[0009] As a further solution of the present invention: the mixing device is used to add edible salt to the mixture and mix it evenly to obtain a mixed raw material, and the specific steps are: Transfer the mixture into a large stainless steel mixing bucket and use a high-precision electronic balance ML6002S to accurately weigh the required edible salt; Start the low-speed spiral mixer, set the speed to 300 rpm, and slowly sprinkle in edible salt for 5 minutes until no obvious salt particles can be observed with the naked eye; Adjust the mixer speed to 600rpm and enter the fine mixing mode. Pause the mixer every 2 minutes, use a scraper tool to collect the remaining material from the wall and bottom of the barrel, and put it back into the mixing center. Continue mixing for 10 minutes to mix all the ingredients to form a mixed raw material.
[0010] As a further solution of the present invention: the metering pump is used to add vegetable oil to the mixed raw materials, and the mixed raw materials are further stirred by a stirring device to obtain a bean paste base, and the specific steps are as follows: Weigh the required vegetable oil using a high-precision electronic balance ML6002S and store it in a sealed container ready for addition; Start the low-speed spiral mixer and set the speed to 300 rpm. While stirring, start the precision metering pump to inject vegetable oil into the mixture; The vegetable oil addition process lasted for 5 min until no obvious aggregation of oil droplets could be observed with the naked eye; The optimization function is introduced to adjust the distribution of vegetable oil during the mixing process. The expression is: ; in, for The distribution ratio of vegetable oil in the mixture at each moment, for The volume of vegetable oil that has been added to the mixture at the moment, is the total volume of the mixture, is the initial distribution coefficient, is the diffusion rate constant, is a time variable, representing the time from the beginning of adding vegetable oil to the current point; when Reaching a predetermined threshold When mixing, adjust the mixer speed to 600 rpm and enter the fine mixing mode for 5 minutes to form the bean paste matrix.
[0011] As a further solution of the present invention, the bean paste matrix is transported to a storage tank and subjected to continuous fermentation treatment to obtain a semi-finished bean paste, and the specific steps are as follows: Set the initial conditions required for fermentation in the tank, including temperature, humidity, pH, and dissolved oxygen concentration; When the bean paste matrix is completely transferred to the storage tank, the pre-screened and improved high-efficiency fermentation strains are immediately introduced; Use the built-in stirring device to mix the materials in the storage tank. During the fermentation process, introduce the fermentation progress function to describe the fermentation process over time; After fermentation is completed, the semi-finished bean paste is obtained.
[0012] As a further solution of the present invention: the non-thermal sterilization treatment of the semi-finished bean paste by using the normal temperature sterilization treatment technology, and the verification test is carried out according to the food safety standard to obtain the finished bean paste, and the specific steps are as follows: The semi-finished bean paste is packed into a special pressure-resistant packaging bag, and the packaged semi-finished bean paste is placed into a pressure vessel of a normal temperature sterilization treatment equipment using an automated loading system; According to food safety standards and product characteristics, the normal temperature sterilization pressure is set to 400MPa, the temperature is maintained at 20°C, and the processing time is 5 minutes; Start the normal temperature sterilization treatment equipment, gradually increase the pressure to the set value, and maintain the pressure for a period of time to complete the sterilization treatment; After processing is completed, slowly release the pressure to ensure safety and get the finished bean paste.
[0013] As a further solution of the present invention: the finished bean paste is sealed and packaged using packaging equipment to obtain the bean paste product, and the specific steps are: Prepare glass bottle packaging containers for finished bean paste and place the containers on the automated conveyor belt to enter the filling process; Start the automatic filling machine Fillpac VF300 to transport the finished bean paste to the filling head through the pipeline system; During the filling process, monitor the liquid flow; After filling, the glass bottles are immediately sealed using the automatic sealing machine Multivac R 530; Use the Domino N610i label printer to print information on glass bottle packaging containers, including production date, expiration date, ingredient list, nutritional information and brand logo.
[0014] After printing, paste the label to the designated position of the package and get the bean paste product.
[0015] As a further solution of the present invention: during the fermentation process, a fermentation progress function is introduced to describe the fermentation process changing over time, and the expression is: ; in, for The fermentation progress ratio at each moment, for The actual fermentation degree of the material in the fermentation tank at all times. is the target fermentation degree, is the initial fermentation rate coefficient, is the fermentation rate decay constant, is the time variable.
[0016] Compared with the prior art, the present invention has the following beneficial effects: All raw materials are weighed and prepared using the high-precision electronic balance ML6002S, achieving an accurate raw material ratio and ensuring the consistency and stability of the ingredients of the bean paste produced each time, thereby improving product quality and brand reputation. A high-speed rotary crusher with stainless steel blades and a low-speed spiral extrusion crusher are used to process the pepper and bean raw materials respectively, achieving fine crushing of different raw materials, improving the degree of integration between the raw materials, enhancing the taste layering of the final product, and helping to accelerate the action of microorganisms during the fermentation process, thereby improving production efficiency. The low-speed spiral mixer gradually adjusts the speed and combines with a scraper tool to collect residual materials from the barrel wall and bottom to achieve a uniform distribution of edible salt, which not only improves the taste but also ensures food safety, while preventing the problem of local over-saltiness or over-lightness and improving consumer acceptance. BRIEF DESCRIPTION OF THE DRAWINGS
[0017] Figure 1 The present invention is a flow chart of a method for preparing bean paste. DETAILED DESCRIPTION
[0018] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and understandable, the specific implementation modes of the present invention are described in detail below in conjunction with the accompanying drawings.
[0019] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.
[0020] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.
[0021] Example 1 See also Figure 1 , which is the first embodiment of the present invention, and this embodiment provides a bean paste, comprising: Fresh red chili 30%, dried chili 7%, raw bean curd 12%, cooked / prepared bean curd 13%, fermented bean curd 13%, vegetable spices 3%, vegetable oil 4%, and edible salt 4%; Furthermore, plant spices include ginger 0.6%, garlic 0.6%, pepper 0.4%, star anise 0.2%, cinnamon 0.1%, and bay leaf 0.1%; It should be noted that in the first embodiment of the present invention, the provided bean paste formula not only accurately defines the specific proportions of each raw material, but also particularly emphasizes the unique role of each ingredient and its impact on the quality of the final product, especially the fine proportion of plant spices (0.6% ginger, 0.6% garlic, 0.4% pepper, 0.2% star anise, 0.1% cinnamon, and 0.1% bay leaf). Spices can not only significantly enhance the flavor level of the bean paste, but also enhance the preservation performance of the product through its natural antibacterial properties. In addition, the entire preparation process uses advanced technical means such as high-precision electronic balances for weighing, professional crushing equipment for processing, and intelligent fermentation tanks for control to ensure the precise execution of each step, thereby realizing an efficient, stable and high-quality production process.
[0022] Example 2 See also Figure 1 , which is the second embodiment of the present invention, provides a method for preparing bean paste, comprising: S1. Use precise weighing tools to weigh and prepare the raw materials; Furthermore, a high-precision electronic balance ML6002S is used to weigh and prepare all raw materials; High-precision electronic balance ML6002S has automatic calibration function and data output interface, and can be connected to a computer to achieve data recording and management; It should be noted that the high-precision electronic balance ML6002S is used to weigh all raw materials, which not only ensures that each ingredient is added in precise proportions, but also realizes the automation and information management of weighing through its automatic calibration function and data output interface. The high-precision weighing method effectively reduces human errors and ensures the consistency and stability of the ingredients of the bean paste produced each time, thereby improving product quality and brand reputation.
[0023] S2, using crushing equipment to crush the raw materials to obtain a mixture; Furthermore, fresh red pepper, dried pepper, raw bean curd, cooked bean curd / pre-made bean curd, fermented bean curd and plant spices which have been accurately weighed by high-precision electronic balance ML6002S are placed on the drying workbench; Use a high-speed rotary crusher with stainless steel blades to initially crush fresh red peppers and dried peppers; Put the two peppers into the crusher, start the equipment, and run it at a speed of 3000 rpm for 5 minutes until the raw materials are cut into pieces of 5 mm in size; Use a low-speed spiral extrusion crusher to process raw bean curd, cooked bean curd / pre-made bean curd and fermented bean curd; Add the bean raw materials into the crusher in batches, and rotate at a speed of 20-35 revolutions per minute until the beans are reduced to small particles with a diameter of 0-10 mm; The crushed chili pieces and bean particles and vegetable spices are transferred to a large mixer crusher; During the stirring and crushing process, the mesh gap was gradually adjusted to 0.5 mm, and stirring was continued at 1200 rpm for 10 minutes to form a mixture; It should be noted that during the crushing process, different crushing equipment was selected according to the characteristics of different raw materials (high-speed rotary crusher for fresh red peppers and dried peppers, low-speed spiral extrusion crusher for beans), and specific operating parameters (such as rotation speed, operating time, etc.) were set. These measures ensured that the raw materials achieved an ideal degree of crushing, which not only retained the flavor of the raw materials but also promoted the uniformity in the subsequent mixing and fermentation process, significantly improving the texture and taste of the product.
[0024] S3, adding edible salt to the mixture by using a stirring device to mix well to obtain a mixed raw material; Furthermore, the mixture was transferred to a large stainless steel mixing barrel and the required edible salt was accurately weighed using a high-precision electronic balance ML6002S; Start the low-speed spiral mixer, set the speed to 300 rpm, and slowly sprinkle in edible salt for 5 minutes until no obvious salt particles can be observed with the naked eye; Adjust the mixer speed to 600 rpm and enter the fine mixing mode. Pause the mixer every 2 minutes, use a scraper tool to collect the remaining material from the barrel wall and bottom, and put it back into the mixing center. Continue mixing for 10 minutes to mix all the ingredients to form a mixed raw material. It should be noted that the uniform distribution of edible salt is achieved by gradually adjusting the rotation speed of a low-speed spiral mixer and combining a scraper tool to collect residual materials from the barrel wall and bottom. This step not only allows the salt to fully penetrate into each ingredient, playing the role of seasoning and natural preservative, but also prevents the problem of local over-saltiness or over-blandness, thereby improving consumer acceptance. In addition, the fine mixing method helps to improve the overall quality and safety of the product.
[0025] S4, adding vegetable oil to the mixed raw materials using a metering pump, and continuing to stir the mixed raw materials using a stirring device to obtain a bean paste base; Furthermore, the required vegetable oil was weighed using a high-precision electronic balance ML6002S and stored in a sealed container ready for addition; Start the low-speed spiral mixer and set the speed to 300 rpm. While stirring, start the precision metering pump to inject vegetable oil into the mixture; The vegetable oil addition process lasted for 5 min until no obvious aggregation of oil droplets could be observed with the naked eye; The optimization function is introduced to adjust the distribution of vegetable oil during the mixing process. The expression is: ; in, for The distribution ratio of vegetable oil in the mixture at each moment, for The volume of vegetable oil that has been added to the mixture at the moment, is the total volume of the mixture, is the initial distribution coefficient, is the diffusion rate constant, is a time variable, representing the time from the beginning of adding vegetable oil to the current point; when Reaching a predetermined threshold When stirring, adjust the mixer speed to 600 rpm and enter the fine stirring mode for 5 minutes to form the bean paste matrix; It should be noted that a precision metering pump is used in conjunction with a low-speed spiral mixer to accurately add vegetable oil while continuously stirring, ensuring that the vegetable oil can be evenly distributed in the mixture. An optimization function is introduced to adjust the distribution of the vegetable oil. This innovative mathematical model can monitor and adjust the progress of vegetable oil addition in real time, ensuring the final formation of a bean paste matrix with uniform texture and consistent color, further enhancing the product's sensory characteristics and market competitiveness.
[0026] S5, transporting the bean paste matrix to a storage tank, and obtaining a semi-finished bean paste after continuous fermentation treatment; Furthermore, the initial conditions required for fermentation are set in the storage tank, including temperature, humidity, pH value, and dissolved oxygen concentration; When the bean paste matrix is completely transferred to the storage tank, the pre-screened and improved high-efficiency fermentation strains are immediately introduced; Use the built-in stirring device to mix the materials in the storage tank. During the fermentation process, the fermentation progress function is introduced to describe the fermentation process over time. The expression is: ; in, for The fermentation progress ratio at each moment, for The actual fermentation degree of the material in the fermentation tank at all times. is the target fermentation degree, is the initial fermentation rate coefficient, is the fermentation rate decay constant, is the time variable; After fermentation is completed, a semi-finished bean paste is obtained; It should be noted that by introducing the fermentation progress function, the fermentation conditions can be dynamically monitored and regulated to ensure the consistency and reliability of the fermentation process. This method not only improves production efficiency, but also allows the product flavor to be flexibly adjusted according to market demand, thereby enhancing product diversity and adaptability.
[0027] S6, using normal temperature sterilization technology to perform non-thermal sterilization on the semi-finished bean paste, and performing a verification test according to food safety standards to obtain a finished bean paste; Furthermore, the semi-finished bean paste is packed into a special pressure-resistant packaging bag, and an automated loading system is used to put the packed semi-finished bean paste into a pressure vessel of a normal temperature sterilization treatment device; According to food safety standards and product characteristics, the normal temperature sterilization pressure is set to 400MPa, the temperature is maintained at 20°C, and the processing time is 5 minutes; Start the normal temperature sterilization treatment equipment, gradually increase the pressure to the set value, and maintain the pressure for a period of time to complete the sterilization treatment; After the processing is completed, slowly release the pressure to ensure safety and obtain the finished bean paste; It should be noted that the normal temperature sterilization processing technology (HPP) is used for non-thermal sterilization of semi-finished bean paste products, which can effectively kill harmful microorganisms without destroying the sensory quality and nutritional components of the product. Compared with traditional thermal sterilization methods, HPP is milder and can better maintain the original flavor and color of the product while meeting strict food safety standards. This step ensures the safety and high quality of the finished bean paste and increases consumers' trust in the product.
[0028] S7, using packaging equipment to seal and package the finished bean paste to obtain a bean paste product; Furthermore, glass bottle packaging containers for the finished bean paste are prepared and placed on an automated conveyor belt to enter a filling process; Start the automatic filling machine Fillpac VF300 to transport the finished bean paste to the filling head through the pipeline system; During the filling process, monitor the liquid flow; After filling, the glass bottles are immediately sealed using the automatic sealing machine Multivac R 530; Use the Domino N610i label printer to print information on glass bottle packaging containers, including production date, expiration date, ingredient list, nutritional information and brand logo.
[0029] After printing, the label is pasted to the designated position of the package, and the bean paste product is obtained; It should be noted that the sealed packaging of the finished bean paste uses advanced automatic filling machine Fillpac VF300, automatic sealing machine Multivac R 530 and label printer Domino N610i, which ensures the efficiency and accuracy of the packaging process. Through the automation system, not only can fast and accurate filling and sealing be achieved, but also necessary information can be printed on each package, including production date, shelf life, ingredient list, etc., which not only facilitates consumers' identification and selection, but also meets the strict regulatory requirements of the modern food industry and ensures the traceability and safety of the product.
[0030] In summary, all raw materials are weighed and prepared by the high-precision electronic balance ML6002S, which achieves accurate raw material ratio and ensures the consistency and stability of the ingredients of the bean paste produced each time, thereby improving product quality and brand reputation. By using a high-speed rotary crusher with stainless steel blades and a low-speed spiral extrusion crusher to process the pepper and bean raw materials respectively, the fine crushing of different raw materials is achieved, the fusion degree between the raw materials is improved, the taste layering of the final product is enhanced, and it helps to accelerate the role of microorganisms in the fermentation process and improve production efficiency. The low-speed spiral mixer gradually adjusts the speed and combines the scraper tool to collect residual materials from the barrel wall and bottom to achieve uniform distribution of edible salt, which not only improves the taste, but also ensures food safety, while preventing the problem of local over-saltiness or over-lightness, and improving consumer acceptance.
[0031] 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 preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.
Claims
1. A bean paste, characterized in that: Ingredients include: Fresh red chili 30%, dried chili 7%, raw bean curd 12%, cooked / prepared bean curd 13%, fermented bean curd 13%, vegetable spices 3%, vegetable oil 4%, and edible salt 4%; The plant spices include 0.6% ginger, 0.6% garlic, 0.4% pepper, 0.2% star anise, 0.1% cinnamon, and 0.1% bay leaf.
2. A method for preparing bean paste, according to the bean paste according to claim 1, characterized in that: The preparation method thereof comprises: Use precise weighing tools to prepare the raw materials; The raw materials are crushed by crushing equipment to obtain a mixture; Adding edible salt to the mixture by using a stirring device and mixing well to obtain a mixed raw material; Adding vegetable oil to the mixed raw materials by using a metering pump, and continuing to stir the mixed raw materials by using a stirring device to obtain a bean paste base; The bean paste matrix is transported to a storage tank and subjected to continuous fermentation treatment to obtain a semi-finished bean paste product; The semi-finished bean paste is sterilized by non-thermal sterilization using normal temperature sterilization technology, and a verification test is performed according to food safety standards to obtain a finished bean paste; The finished bean paste is sealed and packaged by packaging equipment to obtain the bean paste product.
3. The method for preparing bean paste according to claim 2, characterized in that: The raw materials are weighed and prepared using a precise weighing tool, and the specific steps are as follows: All raw materials are weighed and prepared using a high-precision electronic balance ML6002S; The high-precision electronic balance ML6002S has automatic calibration function and data output interface, and can be connected to a computer to achieve data recording and management.
4. The method for preparing bean paste according to claim 3, characterized in that: The crushing equipment is used to crush the raw materials to obtain a mixture, and the specific steps are as follows: Fresh red pepper, dried pepper, raw bean curd, cooked bean curd / pre-made bean curd, fermented bean curd and plant spices which have been accurately weighed by high-precision electronic balance ML6002S are placed on the drying workbench respectively; Use a high-speed rotary crusher with stainless steel blades to initially crush fresh red peppers and dried peppers; Put the two peppers into the crusher, start the equipment, and run it at a speed of 3000 rpm for 5 minutes until the raw materials are cut into pieces of 5 mm in size; Use a low-speed spiral extrusion crusher to process raw bean curd, cooked bean curd / pre-made bean curd and fermented bean curd; Add the bean raw materials into the crusher in batches, and rotate at a speed of 20-35 revolutions per minute until the beans are reduced to small particles with a diameter of 0-10 mm; The crushed chili pieces and bean particles and vegetable spices are transferred to a large mixer crusher; During the stirring and crushing process, the mesh gap was gradually adjusted to 0.5 mm, and stirring was continued at 1200 rpm for 10 minutes to form a mixture.
5. The method for preparing bean paste according to claim 4, characterized in that: The mixing device is used to add edible salt to the mixture and mix it evenly to obtain a mixed raw material, and the specific steps are as follows: Transfer the mixture into a large stainless steel mixing bucket and use a high-precision electronic balance ML6002S to accurately weigh the required edible salt; Start the low-speed spiral mixer, set the speed to 300 rpm, and slowly sprinkle in edible salt for 5 minutes until no obvious salt particles can be observed with the naked eye; Adjust the mixer speed to 600rpm and enter the fine mixing mode. Pause the mixer every 2 minutes, use a scraper tool to collect the remaining material from the barrel wall and bottom, and put it back into the mixing center. Continue mixing for 10 minutes to mix all the ingredients to form a mixed raw material.
6. The method for preparing bean paste according to claim 5, characterized in that: The method of adding vegetable oil to the mixed raw materials by using a metering pump and continuing to stir the mixed raw materials by using a stirring device to obtain a bean paste base comprises the following specific steps: Weigh the required vegetable oil using a high-precision electronic balance ML6002S and store it in a sealed container ready for addition; Start the low-speed spiral mixer and set the speed to 300 rpm. While stirring, start the precision metering pump to inject vegetable oil into the mixture; The vegetable oil addition process lasted for 5 min until no obvious aggregation of oil droplets could be observed with the naked eye; The optimization function is introduced to adjust the distribution of vegetable oil during the mixing process. The expression is: ; in, for The distribution ratio of vegetable oil in the mixture at each moment, for The volume of vegetable oil that has been added to the mixture at the moment, is the total volume of the mixture, is the initial distribution coefficient, is the diffusion rate constant, is a time variable, representing the time from the beginning of adding vegetable oil to the current point; when Reaching a predetermined threshold When mixing, adjust the mixer speed to 600 rpm and enter the fine mixing mode for 5 minutes to form the bean paste matrix.
7. The method for preparing bean paste according to claim 6, characterized in that: The bean paste matrix is transported to a storage tank and subjected to continuous fermentation treatment to obtain a semi-finished bean paste. The specific steps are as follows: Set the initial conditions required for fermentation in the tank, including temperature, humidity, pH, and dissolved oxygen concentration; When the bean paste matrix is completely transferred to the storage tank, the pre-screened and improved high-efficiency fermentation strains are immediately introduced; Use the built-in stirring device to mix the materials in the storage tank. During the fermentation process, introduce the fermentation progress function to describe the fermentation process over time; After fermentation is completed, the semi-finished bean paste is obtained.
8. The method for preparing bean paste according to claim 7, characterized in that: The method adopts the normal temperature sterilization treatment technology to perform non-thermal sterilization treatment on the semi-finished bean paste, performs a verification test according to the food safety standard, and obtains the finished bean paste, and the specific steps are: The semi-finished bean paste is packed into a special pressure-resistant packaging bag, and the packaged semi-finished bean paste is placed into a pressure vessel of a normal temperature sterilization treatment equipment using an automated loading system; According to food safety standards and product characteristics, the normal temperature sterilization pressure is set to 400MPa, the temperature is maintained at 20°C, and the processing time is 5 minutes; Start the normal temperature sterilization treatment equipment, gradually increase the pressure to the set value, and maintain the pressure for a period of time to complete the sterilization treatment; After processing is completed, slowly release the pressure to ensure safety and get the finished bean paste.
9. The method for preparing bean paste according to claim 8, characterized in that: The method of using packaging equipment to seal and package the finished bean paste to obtain the bean paste product comprises the following specific steps: Prepare glass bottle packaging containers for finished bean paste and place the containers on the automated conveyor belt to enter the filling process; Start the automatic filling machine Fillpac VF300 to transport the finished bean paste to the filling head through the pipeline system; During the filling process, monitor the liquid flow; After filling, the glass bottles are immediately sealed using the automatic sealing machine Multivac R 530; Use the label printer Domino N610i to print information on the glass bottle packaging container, including production date, shelf life, ingredient list, nutritional information and brand logo. After printing, stick the label to the designated location of the package to get the bean paste product.
10. The method for preparing bean paste according to claim 7, characterized in that: During the fermentation process, a fermentation progress function is introduced to describe the fermentation process over time, and the expression is: ; in, for The fermentation progress ratio at each moment, for The actual fermentation degree of the material in the fermentation tank at all times. is the target fermentation degree, is the initial fermentation rate coefficient, is the fermentation rate decay constant, is the time variable.