CN104223032A - Production method of agrocybe cylindracea broad bean sauce - Google Patents
Production method of agrocybe cylindracea broad bean sauce Download PDFInfo
- Publication number
- CN104223032A CN104223032A CN201410529170.9A CN201410529170A CN104223032A CN 104223032 A CN104223032 A CN 104223032A CN 201410529170 A CN201410529170 A CN 201410529170A CN 104223032 A CN104223032 A CN 104223032A
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- Prior art keywords
- broad bean
- broad
- temperature
- agrocybe
- agrocybe cylindracea
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a production method of agrocybe cylindracea broad bean sauce. The production method comprises the specific steps of removing peels of broad beans, washing the broad beans, adding water to soak the broad beans, fishing up the broad bean and draining off the water, steaming broad beans at the temperature of 105 DEG C for 30 minutes, cooling the broad beans to be at the temperature of 40 DEG C, inoculating 2.5% of aspergillus oryzae yeast seeds, evenly stirring the broad beans and the aspergillus oryzae yeast seeds, and performing solid-state heat-preservation fermentation at the temperature ranging from 38 DEG C to 42 DEG C for 72 hours; adding 85% of warm water at the temperature of 40 DEG C and 20% of agrocybe cylindracea to perform pulping, then adding 13% of edible salt, 1.5% of chilli powder and 1% of Chinese prickly ash seed powder, inoculating 10% of bacillus subtilis liquid seeds, and 0.15% of Angelsoybean sauce yeast and performing even stirring; performing heat-preservation fermentation at the temperature ranging from 32 DEG C to 35 DEG C for 54 hours, grinding colloid into pulp, and performing sterilization at the temperature of 90 DEG C for 15 minutes to obtain the agrocybe cylindracea broad bean sauce. The agrocybe cylindracea broad bean sauce can be directly eaten, can also serve as a seasoning for cooking various dishes.
Description
Technical field
The invention belongs to food processing field, relate to a kind of preparation method of agrocybe broad bean paste.
Background technology
Broad bean paste is with broad bean, song, edible salt for primary raw material, by multiple-microorganism cooperative fermentation, a kind of sepia fermented seasonings of being brewed through series of complex biochemical reaction.Different according to the food custom of consumer, the various auxiliary materials such as spice, almond, capsicum can be added aborning, add the local flavor of product, also enriched the kind of product.Broad bean paste is a kind of fermentation sauce, containing rich in protein, fat, carbohydrate, crude fibre, calcium, iron, phosphorus, Cobastab etc., not only nutritious, often eats the effect promoting in addition to digest, accelerate human metabolism.
Agrocybe contains protein, cellulose, total reducing sugar, containing potassium, sodium, calcium, iron etc., be collection high protein, low fat, low sugar, keep healthy dietotherapy edible mushroom.The tender handle of agrocybe lid is crisp, the pure delicate fragrance of taste, excellent taste, and its nutritive value exceedes other edible mushrooms such as mushroom, belongs to high-grade edible mushroom.Normal food can improve the effects such as body immunity, anti-ageing, beauty treatment.
Summary of the invention
The invention provides a kind of preparation method of agrocybe broad bean paste.
The object of the invention is to realize in the following manner: peeling broad bean, cleaning, soaks 2-3h, picks up and drain, and 105 DEG C are steamed beans 30min, are cooled to 40 DEG C, access the 2.5% aspergillus oryzae sort of quyi, uniform mixing, 38-42 DEG C of solid-state heat-preservation fermentation 72h; Add 40 DEG C of warm water 85%, agrocybe 20%, making beating, then add edible salt 13%, chilli powder 1.5%, zanthoxylum powder 1%, inoculate 10% bacillus subtilis liquid seeds, 0.15% Angel saccharomyces soya, stir; 32-35 DEG C of heat-preservation fermentation 54h, colloid mill defibrination, 90 DEG C of sterilization 15min, are agrocybe broad bean paste.
The cultural method of the described aspergillus oryzae sort of quyi: Shanghai wine 3.042 is chosen and receives in bean sprout juice agar medium, cultivate 60h at 28 ~ 30 DEG C of temperature, activate; In wheat bran 35-40%, bean cake powder 10-15%, glucose 2-3%, prepare the solid-state expansion culture medium of bacterial classification by the ratio of water benefit to 100%, inoculate the aspergillus oryzae bacterial classification activated, at 28 ~ 30 DEG C of temperature, cultivate 72h, be the aspergillus oryzae sort of quyi.
Described agrocybe refers to that fresh agrocybe is through the agrocybe slurry cleaned, go hard handle, chopping, making beating, colloid mill defibrination to make.
The cultural method of described bacillus subtilis liquid seeds: peptone 5%, glucose 4%, potassium dihydrogen phosphate 0.1%, magnesium sulfate 0.05%, mend to 100% with water, stir, 121 DEG C of sterilizings 30 minutes, are cooled to 30 DEG C, access bacillus subtilis inclined-plane seed, stir, 28 DEG C-30 DEG C, under rotating speed 200rpm condition, cultivate 24h, be bacillus subtilis liquid seeds.
Agrocybe broad bean paste of the present invention is sepia, and sauce is fragrant, ester is fragrant, the fragrant coordination of mushroom is strong, and taste is soft, delicious flavour, direct-edible, also can be used as flavoring, for cooking various dish.
Four, specific embodiment
Embodiment 1
The cultivation of the aspergillus oryzae sort of quyi: take wheat bran 35g, bean cake powder 13g, glucose 3g, the 49mL that adds water preparation bacterial classification solid expands culture medium, inoculation makes 3.042 slant strains at 28 ~ 30 DEG C of temperature, in the Shanghai of bean sprout juice agar medium cultivation activation 60h, solid state rheology 72h at 28 ~ 30 DEG C of temperature, it is qualified to detect, and is the aspergillus oryzae sort of quyi.
The cultivation of bacillus subtilis liquid seeds: take 10g peptone, 8g glucose, 0.2g potassium dihydrogen phosphate, 0.1g magnesium sulfate, add 180mL water, stir, 121 DEG C of sterilizings 30 minutes, are cooled to 30 DEG C, access bacillus subtilis inclined-plane seed, stir, 28 DEG C-30 DEG C, under rotating speed 200rpm condition, cultivate 24h, it is qualified to detect, and is bacillus subtilis liquid seeds.
The present invention realizes in the following manner: take the peeling broad bean 500g cleaned up, soak 3h, pick up and drain, and 105 DEG C are steamed beans 30min, are cooled to 40 DEG C, the access 12.5g aspergillus oryzae sort of quyi, uniform mixing, 38-42 DEG C of solid-state heat-preservation fermentation 72h; Add 40 DEG C of warm water 425mL, agrocybe 100g, making beating, then add edible salt 65g, chilli powder 7.5g, zanthoxylum powder 5g, inoculation 50mL bacillus subtilis liquid seeds, 0.75g Angel saccharomyces soya, stir; 32-35 DEG C of heat-preservation fermentation 54h, colloid mill defibrination, 90 DEG C of sterilization 15min, are agrocybe broad bean paste.
Embodiment 2
The cultivation of the aspergillus oryzae sort of quyi, bacillus subtilis liquid seeds is with implementation column 1.
The present invention realizes in the following manner: take the peeling broad bean 1000g cleaned up, soak 2h, pick up and drain, and 105 DEG C are steamed beans 30min, are cooled to 40 DEG C, the access 25g aspergillus oryzae sort of quyi, uniform mixing, 38-42 DEG C of solid-state heat-preservation fermentation 72h; Add 40 DEG C of warm water 850mL, agrocybe 200g, making beating, then add edible salt 130g, chilli powder 15g, zanthoxylum powder 10g, inoculation 100mL bacillus subtilis liquid seeds, 1.5 Angel saccharomyces soyas, stir; 32-35 DEG C of heat-preservation fermentation 54h, colloid mill defibrination, 90 DEG C of sterilization 15min, are agrocybe broad bean paste.
More than describe embodiments of the present invention in detail, but this example just lifted for the ease of understanding, should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all according to the description of technical scheme of the present invention and preferred embodiment thereof, can make various possible equivalent change or replacement.
Claims (1)
1. the invention provides a kind of preparation method of agrocybe broad bean paste, its feature is as follows: peeling broad bean, and cleaning, soaks 2-3h, pick up and drain, 105 DEG C are steamed beans 30min, are cooled to 40 DEG C, access the 2.5% aspergillus oryzae sort of quyi, uniform mixing, 38-42 DEG C of solid-state heat-preservation fermentation 72h; Add 40 DEG C of warm water 85%, agrocybe 20%, making beating, then add edible salt 13%, chilli powder 1.5%, zanthoxylum powder 1%, inoculate 10% bacillus subtilis liquid seeds, 0.15% Angel saccharomyces soya, stir; 32-35 DEG C of heat-preservation fermentation 54h, colloid mill defibrination, 90 DEG C of sterilization 15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410529170.9A CN104223032A (en) | 2014-10-10 | 2014-10-10 | Production method of agrocybe cylindracea broad bean sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410529170.9A CN104223032A (en) | 2014-10-10 | 2014-10-10 | Production method of agrocybe cylindracea broad bean sauce |
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| Publication Number | Publication Date |
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| CN104223032A true CN104223032A (en) | 2014-12-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410529170.9A Pending CN104223032A (en) | 2014-10-10 | 2014-10-10 | Production method of agrocybe cylindracea broad bean sauce |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105326012A (en) * | 2015-10-30 | 2016-02-17 | 成都圣灵生物科技有限公司 | Preparing method for agrocybe cylindracea bechamel |
| CN109393425A (en) * | 2019-01-23 | 2019-03-01 | 江西农业大学 | A kind of agrocybe mushroom stems Ultramicro-powder fermented flavoring material and its production method |
| CN113951478A (en) * | 2021-09-04 | 2022-01-21 | 贵州省贵三红食品有限公司 | Fermented grain pepper preparation method and fermented grain pepper |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102174435A (en) * | 2011-01-21 | 2011-09-07 | 贵州大学 | Bacillus subtilis strain and application thereof |
| CN102948728A (en) * | 2012-11-08 | 2013-03-06 | 四川临江寺味业有限公司 | Production method for rapidly fermenting flavor-enhanced thick broad-bean sauce |
| CN103494174A (en) * | 2013-10-07 | 2014-01-08 | 王硕 | Method for processing flavored agrocybe cylindracea sauce |
-
2014
- 2014-10-10 CN CN201410529170.9A patent/CN104223032A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102174435A (en) * | 2011-01-21 | 2011-09-07 | 贵州大学 | Bacillus subtilis strain and application thereof |
| CN102948728A (en) * | 2012-11-08 | 2013-03-06 | 四川临江寺味业有限公司 | Production method for rapidly fermenting flavor-enhanced thick broad-bean sauce |
| CN103494174A (en) * | 2013-10-07 | 2014-01-08 | 王硕 | Method for processing flavored agrocybe cylindracea sauce |
Non-Patent Citations (2)
| Title |
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| 于新等: "《天然食用调味品加工与应用》", 30 November 2011 * |
| 刘福林等: "多菌种发酵蚕豆酱的研制", 《中国酿造》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105326012A (en) * | 2015-10-30 | 2016-02-17 | 成都圣灵生物科技有限公司 | Preparing method for agrocybe cylindracea bechamel |
| CN109393425A (en) * | 2019-01-23 | 2019-03-01 | 江西农业大学 | A kind of agrocybe mushroom stems Ultramicro-powder fermented flavoring material and its production method |
| CN113951478A (en) * | 2021-09-04 | 2022-01-21 | 贵州省贵三红食品有限公司 | Fermented grain pepper preparation method and fermented grain pepper |
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Application publication date: 20141224 |