CN109007612A - A kind of low-salt broad bean paste and its production technology - Google Patents
A kind of low-salt broad bean paste and its production technology Download PDFInfo
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Abstract
The present invention discloses a kind of low-salt broad bean paste and its production technology, the production technology include the following steps；Chilli pretreatment: elutriation operation is carried out, pretreated chilli is obtained；Capsicum rehydration；First time spice: the capsicum after rehydration is processed into capsicum green pepper embryo；The material of first time spice is mixed, the material after obtaining first time spice；It ferments for the first time: by the material fermentation after first time spice, obtaining the material after fermenting for the first time；Second of spice: the material of second of spice is mixed, the material after obtaining second of spice；Second of fermentation: the material by the material fermentation after second of spice, after obtaining second of fermentation；Anti-corrosion operation: after material, sodium lactate, sodium citrate and preservative after second is fermented mix, oil sealing to get；The production technology reduces salt content, until 6-12wt%；The production technology improves production efficiency；And obtained low-salt broad bean paste taste and color is excellent, the shelf-life can reach 12 months or more.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of low-salt broad bean paste and its production technology.
Background technique
In traditional bean cotyledon edible pastes processing, capsicum embryo is made with pimiento salt marsh；Using semen viciae fabae Koji fermentation 6 months
Sweet tea valve is made above；Mix is uniform by a certain percentage, is fitted into cylinder (pond), the zymotechniques such as is turned over, is shone, revealed, lasting 3 months
The above brewing is mature, and product has the characteristic of " color is reddish brown, glossy, sauce ester perfume, valve grain delicious and crisp, delicious peppery ".
By in the technique of above-mentioned thick broad-bean sauce it is found that the production of capsicum embryo needs to be added 15~18% or so salt, and sweet tea
The production of valve needs to be added 15~18% or so saline solution, belongs to high salt fermentation technique.Intake with high salt may cause bone
The risks such as disease, edible salt intake is up to 12g/ days per capita in China, much higher than the 5g/ days standards that WHO recommends, reduces salt intake
It is very necessary.Thick broad-bean sauce is as important flavouring and the important sources of China's food intake with high salt, the less salt of bean paste
It is the important directions of bean paste development.
And due to factors such as ingresss of air when daily fermentation, since bacterium, aflatoxin producing bacterial strain etc. are asked
Topic, leading to thick broad-bean sauce, often salinity is higher in entire manufacturing process, and the salinity of final products commonly reaches 15%-22%.It passes
If thick broad-bean sauce salt content of uniting is lower than 15%, product will be putrid and deteriorated.
Summary of the invention
In view of this, the production technology reduces beans this application provides a kind of low-salt broad bean paste and its production technology
The salt content of valve sauce, until 6-12wt% improves health and the market expansion of product；The production technology improves production
Efficiency；And obtained low-salt broad bean paste taste and color is excellent, while safety is more reliable, the shelf-life can reach 12 months or more.
In order to solve the above technical problems, technical solution provided by the invention is a kind of production technology of low-salt broad bean paste, packet
Include following steps；
Chilli pretreatment: elutriation operation is carried out, pretreated chilli is obtained；
Capsicum rehydration: the pretreated chilli is subjected to rehydration processing, the capsicum after obtaining rehydration；
First time spice: the capsicum after the rehydration is processed into capsicum embryo；The material of first time spice is mixed, is obtained
Material after first time spice；In parts by weight, the material of the first time spice includes: 100 parts of the capsicum embryo, salt compounded of iodine 3
~8 parts, 0.002~0.005 part of activating solution and 0.003~0.005 part of plant lactobacillus；
It ferments for the first time: by the material fermentation after the first time spice, obtaining the material after fermenting for the first time；
Second of spice: the material of second of spice is mixed, the material after obtaining second of spice；In parts by weight,
The material of second of spice includes: 100 parts of material, 30~35 parts of sweet tea valve and the traditional bean cotyledon after the first time fermentation
30~35 parts of sauce；
Second of fermentation: the material by the material fermentation after second of spice, after obtaining second of fermentation；
Anti-corrosion operation: in parts by weight, 100 parts of material, 0.5~1 part of sodium lactate, lemon after described second is fermented
After 0.5~1 part of sour sodium and 0.06~0.6 part of preservative mixing, oil sealing to get.
Preferably, the chilli is made of a thousand pieces of gold pimiento and iron plate green pepper, or is made of U.S. pimiento and iron plate green pepper；
A thousand pieces of gold pimiento and iron plate green pepper weight ratio are 1:1；The U.S. pimiento and iron plate green pepper weight ratio are 1:1.
Preferably, before the elutriation operation is carried out in the chilli preprocessing process further include: chilli stalk, removal
Foreign matter in chilli.
Preferably, the elutriation, which operates, includes:
Eluriate for the first time: chilli is eluriated through the first soak to be impregnated, and the chilli after eluriating for the first time is obtained；With weight
Part meter, first soak includes: 1000 parts of water, 0.002~0.01 part of chlorine dioxide and 0.1~0.5 part of glacial acetic acid；
Second of elutriation: the chilli after the first time elutriation is eluriated through the second soak, is impregnated, and is obtained described pre-
Treated chilli；In parts by weight, second soak includes: 1000 parts of water, 0.1~0.5 part of sodium pyrosulfite, six
0.1~0.5 part of sodium metaphosphate.
Preferably, during first time eluriates, the chilli and the first soak weight ratio be 1:(8~
12)。
Preferably, during the first time elutriation, the elutriation soaking process stirs elutriation once every 3~5min,
Immersion total time is 10~20min.
Preferably, during second of elutriation, the chilli and described second after the first time elutriation impregnates
Liquid weight ratio is 1:(8~10).
Preferably, during second of elutriation, the elutriation soaking process stirs elutriation once every 3~5min,
Immersion total time is 10~12min.
Preferably, the capsicum after the rehydration is processed into capsicum embryo process to specifically include: by the capsicum after the rehydration
Using chopped chilli operation processing at capsicum embryo, the chopped chilli operation uses aperture to carry out for 8 millimeters of dise knife.
Preferably, the chilli and the capsicum embryo weight ratio are 1:2.5~3.5.
Preferably, the activating solution is made of white granulated sugar, glucolactone, glacial acetic acid and water；White granulated sugar, gluconic acid
Lactone, glacial acetic acid and water weight ratio are 1:(2.5~3.5): (5.5~6.5): (11~13).
Preferably, the first time fermentation process specifically includes: by the material after the first time spice in environment temperature
25~40 DEG C, in terms of lactic acid, total acid is no more than under conditions of 2wt%, is sealed by fermentation 24~72h, obtains after fermenting for the first time
Material.
Preferably, traditional thick broad-bean sauce is the commercially available thick broad-bean sauce obtained by traditional bean cotyledon edible pastes processing.
Preferably, in parts by weight, the material of second of spice includes: the material 100 after the first time fermentation
Part, 30~35 parts of sweet tea valve, traditional 30~35 parts of thick broad-bean sauce, 2~5 parts of fermented bean curd, 1~5 part of fermented soya bean, 0.1~0.5 part of spice,
0.1~0.5 part of yeast extract, 0.05~0.1 part of glycine, 0.01~0.05 part of L-arginine, l-Alanine 0.01~
0.05 part and 0.05~0.1 part of white pepper powder.
Preferably, sweet tea valve is that semen viciae fabae is featured, shells, impregnate, mixes wheat flour, inoculation aspergillus oryzae, koji-making, hair
Ferment, gained.
Preferably, the aspergillus oryzae is that aspergillus oryzae Shanghai makes 3.042.
Preferably, the fermentation time of sweet tea valve is 1 year.
Preferably, the fermented bean curd is fermented bean curd slurry.
Preferably, the fermented soya bean are the fermented soya bean particle of 2~3mm of diameter.
Preferably, the yeast extract is commercially available Angel Yeast cream.
Preferably, second of fermentation process specifically includes: by the material after second of spice in environment temperature
Under the conditions of 26~36 DEG C, 2~4h of sealed fermenting, later 24~72h of open fermentation, the material after obtaining second of fermentation.
Preferably, 24~72h of open fermentation process, daily each stirring 1 time sooner or later.
Preferably, in parts by weight, the preservative is by 0.03~0.08 part of potassium sorbate, 0.1~0.5 part of sodium Diacetate
Composition.
Preferably, the anti-corrosion operating process specifically includes: in parts by weight, the material after described second is fermented
After 100 parts, 0.5~1 part of sodium lactate, 0.5~1 part of sodium citrate and 0.06~0.6 part of preservative mixing, table is covered using face oil
Face to get；In parts by weight, 10000 parts of material after second of fermentation, 50~200 parts of the face oil.
Preferably, in parts by weight, the face oil is by 35~150 parts of rapeseed oil, 15~50 parts of soybean oil and spice
0.05~0.2 part of composition.
Preferably, the spice is the condiment powder of 50-60 mesh.
Preferably, in parts by weight, the spice is made of 4 parts of Asian puccoon, 1 part of rosemary, 1 part of Salvia japonica.
Preferably, the anti-corrosion operating process specifically includes: in parts by weight, the material after described second is fermented
After 100 parts, 0.5~1 part of sodium lactate, 0.5~1 part of sodium citrate and 0.06~0.6 part of preservative mixing, bottling, oil sealing, i.e.,
?.
The present invention also provides a kind of low-salt broad bean pastes, and above-mentioned production technology is made.
Compared with prior art, detailed description are as follows by the application:
The production technology of low-salt broad bean paste provided by the invention has carried out the preprocessing process including eluriating operation, rehydration
Processing has carried out first time spice, fermentation for the first time, second of spice, second has fermented and anti-corrosion spice and is sent out twice twice
Ferment process is realized the color protection and seasoning to thick broad-bean sauce, is reduced the use of salt, obtained by spice twice and fermenting twice
Low-salt broad bean paste salt content be 6-12wt%, relative to traditional thick broad-bean sauce be low-salt broad bean paste.And the less salt that ensure that
Thick broad-bean sauce has comprehensive sauce rouge fragrant and the color of glow, taste and color are excellent.Meanwhile the production technology production cycle is 5~7 days,
Compared with traditional thick broad-bean sauce production technology, production efficiency is improved, keeps product control more convenient；Fermentation time is short, and technique is tight
Sincerely, it is conducive to guarantee food safety.
It includes: to eluriate to eluriate with second for the first time, and screen and eluriate the first of use for the first time that the present invention, which eluriates operation,
Soak component and proportion, the second soak component and proportion that second of elutriation of screening uses；The elutriation behaviour that the present invention uses
It cleans up, carries out rehydration operation again after the pre-treatment, low-salt broad bean paste corruption is avoided, so that obtained low-salt broad bean paste
Salt content is that 6-12wt% is also avoided that the case where Sapromyces are bred.
The production technology of low-salt broad bean paste provided by the invention, anticorrosion process are seasoned same by sodium lactate and sodium citrate
When, anti-corrosion is carried out using the preservative being made of 0.03~0.08 part of potassium sorbate, 0.05~0.1 part of sodium Diacetate, guarantees to produce
The anti-corrosion safety of product, so that obtained low-salt broad bean paste salt content is that 6~12wt% is also avoided that the case where Sapromyces are bred
Occur；Oil sealing is carried out, product is made to completely cut off air, further such that obtained low-salt broad bean paste salt content is that 6~12wt% also can
The case where avoiding Sapromyces from breeding improves product glossiness.
Low-salt broad bean paste provided by the invention, salt content was 6~12wt%, with 12 months or more shelf-lifves.
Further, during second of spice of the present invention, the material of second of spice includes: the object after fermenting for the first time
Material, traditional thick broad-bean sauce and the mixing of sweet tea valve, the tradition thick broad-bean sauce is to be prepared by traditional bean cotyledon edible pastes processing, is made
Fragrant with the sauce rouge for increasing thick broad-bean sauce, the proportion of material, traditional thick broad-bean sauce and sweet tea valve after control fermentation for the first time ensure that
Finally obtained low-salt broad bean paste salt content is 6-12wt%.
Further, during second of spice of the present invention, the material of second of spice includes: after fermenting for the first time
Material, traditional thick broad-bean sauce, sweet tea valve, fermented bean curd, fermented soya bean, spice, Angel Yeast cream, glycine, L-arginine, l-Alanine and
White pepper powder mixing, so that obtained low-salt broad bean paste sauce rouge is aromatic strongly fragrant.
Specific embodiment
It is right combined with specific embodiments below in order to make those skilled in the art more fully understand technical solution of the present invention
The present invention is described in further detail.
Embodiment 1
A kind of production technology of low-salt broad bean paste, includes the following steps；
Chilli pretreatment: chilli stalk removes the foreign matter in chilli, elutriation operation is carried out, after obtaining pretreatment
Chilli；The chilli is made of a thousand pieces of gold pimiento and iron plate green pepper；A thousand pieces of gold pimiento and iron plate green pepper weight ratio are 1:
1；
Capsicum rehydration: by the capsicum after the rehydration using chopped chilli operation processing at capsicum embryo, the chopped chilli operation is used
The dise knife that aperture is 8 millimeters carries out, the capsicum after obtaining rehydration；
First time spice: the capsicum after the rehydration is processed into capsicum embryo；The material of first time spice is mixed, is obtained
Material after first time spice；In parts by weight, the material of the first time spice includes: 100 parts of the capsicum embryo, salt compounded of iodine 3
~8 parts, 0.002~0.005 part of activating solution and 0.003~0.005 part of plant lactobacillus；The activating solution is by white granulated sugar, grape
Saccharic acid lactone, glacial acetic acid and water composition；White granulated sugar, glucolactone, glacial acetic acid and water weight ratio are 1:(2.5~3.5):
(5.5~6.5): (11~13)；
Ferment for the first time: by the material after the first time spice at 25~40 DEG C of environment temperature, in terms of lactic acid, total acid is not
Under conditions of 2wt%, it is sealed by fermentation 24~72h, obtains the material after fermenting for the first time；
Second of spice: the material of second of spice is mixed, the material after obtaining second of spice；In parts by weight,
The material of second of spice includes: 100 parts of material, 30~35 parts of sweet tea valve and the traditional bean cotyledon after the first time fermentation
30~35 parts of sauce；The tradition thick broad-bean sauce is the commercially available thick broad-bean sauce obtained by traditional bean cotyledon edible pastes processing, comprising: capsicum embryo 65
~75 parts, 25~35 parts of sweet tea valve；
Second of fermentation: by the material after second of spice under the conditions of 26~36 DEG C of environment temperature, sealed fermenting 2
~4h, later 24~72h of open fermentation, the material after obtaining second of fermentation；24~72h of open fermentation process, daily
Sooner or later each stirring 1 time；
Anti-corrosion operation: in parts by weight, 100 parts of material, 0.5~1 part of sodium lactate, lemon after described second is fermented
After 0.5~1 part of sour sodium and 0.06~0.6 part of preservative mixing, bottling, using face oil covering surface to get；In parts by weight,
The preservative is made of 0.03~0.08 part of potassium sorbate, 0.1~0.5 part of sodium Diacetate；In parts by weight, described second
10000 parts of material, 50~200 parts of the face oil after fermentation；In parts by weight, the face oil is by 35~150 parts of rapeseed oil, big
15~50 parts and 0.05~0.2 part of spice compositions of soya-bean oil.
Wherein,
The elutriation operates
Eluriate for the first time: chilli is eluriated through the first soak to be impregnated, and the chilli after eluriating for the first time is obtained；With weight
Part meter, first soak includes: 1000 parts of water, 0.002~0.01 part of chlorine dioxide and 0.1~0.5 part of glacial acetic acid；It is described
Chilli and the first soak weight ratio are 1:(8~12)；The elutriation soaking process stirs elutriation one every 3~5min
Secondary, immersion total time is 10~20min；
Second of elutriation: the chilli after the first time elutriation is eluriated through the second soak, is impregnated, and is obtained described pre-
Treated chilli；In parts by weight, second soak includes: 1000 parts of water, 0.1~0.5 part of sodium pyrosulfite, six
0.1~0.5 part of sodium metaphosphate；First time eluriate after chilli and the second soak weight ratio be 1:(8~
10)；The elutriation soaking process stirs elutriation once every 3~5min, and immersion total time is 10~12min.
The salt compounded of iodine is edible salt.
The plant lactobacillus is 1*1010cfu/g。
Sweet tea valve is sweet tea valve obtained using conventional preparation techniques；Specially semen viciae fabae it is featured, shelling, impregnate,
Mix wheat flour, 3.042, koji-making, fermentation 1 year, gained are made in inoculation aspergillus oryzae Shanghai.
The spice is the condiment powder of 50-60 mesh；In parts by weight, the spice is by 4 parts of Asian puccoon, rosemary 1
Part, 1 part of Salvia japonica composition.
The chilli weight ratio that the low-salt broad bean paste and the chilli preprocessing process that above-mentioned technique obtains use is (5
~7): 1
A kind of low-salt broad bean paste is made by above-mentioned production technology.
The above-mentioned production technology production cycle is 5~7 days, low-salt broad bean paste salt content 6-12wt% obtained, the shelf-life 12
A month or more.
Embodiment 2
The difference of the present embodiment and embodiment 1 is only that: in the production technology of the present embodiment low-salt broad bean paste, with parts by weight
The material of meter, the first time spice by 100 parts of the capsicum embryo, 3~8 parts of salt compounded of iodine, 0.002~0.005 part of activating solution and is planted
0.003~0.005 part of object lactic acid bacteria composition.In parts by weight, after the material of second of spice is by first time fermentation
100 parts of material, 30~35 parts of sweet tea valve, traditional 30~35 parts of thick broad-bean sauce, 2~5 parts of fermented bean curd, 1~5 part of fermented soya bean, spice
0.1~0.5 part, 0.1~0.5 part of yeast extract, 0.05~0.1 part of glycine, 0.01~0.05 part of L-arginine, the third ammonia of L-
0.01~0.05 part and 0.05~0.1 part of white pepper powder composition of acid.The fermented bean curd is fermented bean curd slurry.The fermented soya bean are 2~3mm of diameter
Fermented soya bean particle.The yeast extract is commercially available Angel Yeast cream.
The present embodiment production technology production cycle is 5~7 days, and low-salt broad bean paste salt content 6-12wt% obtained guarantees the quality
Phase 12 months or more.
Embodiment 3
The difference of the present embodiment and embodiment 1 is only that: in the production technology of the present embodiment low-salt broad bean paste chilli by
U.S. pimiento and iron plate green pepper form；The U.S. pimiento and iron plate green pepper weight ratio are 1:1.
The present embodiment production technology production cycle is 5~7 days, and 6~12wt% of low-salt broad bean paste salt content obtained guarantees the quality
Phase 12 months or more.
The above is only the preferred embodiment of the present invention, it is noted that above-mentioned preferred embodiment is not construed as pair
Limitation of the invention, protection scope of the present invention should be defined by the scope defined by the claims..For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, several improvements and modifications can also be made, these change
It also should be regarded as protection scope of the present invention into retouching.
Claims (10)
1. a kind of production technology of low-salt broad bean paste, which is characterized in that include the following steps；
Chilli pretreatment: elutriation operation is carried out, pretreated chilli is obtained；
Capsicum rehydration: the pretreated chilli is subjected to rehydration processing, the capsicum after obtaining rehydration；
First time spice: the capsicum after the rehydration is processed into capsicum green pepper embryo；The material of first time spice is mixed, obtains the
Material after spice；In parts by weight, the material of the first time spice includes: 100 parts of the capsicum green pepper embryo, salt compounded of iodine 3
~8 parts, 0.002~0.005 part of activating solution and 0.003~0.005 part of plant lactobacillus；
It ferments for the first time: by the material fermentation after the first time spice, obtaining the material after fermenting for the first time；
Second of spice: the material of second of spice is mixed, the material after obtaining second of spice；In parts by weight,
The material of second of spice includes: 100 parts of material, 30~35 parts of sweet tea valve and the traditional bean cotyledon after the first time fermentation
30~35 parts of sauce；
Second of fermentation: the material by the material fermentation after second of spice, after obtaining second of fermentation；
Anti-corrosion operation: in parts by weight, 100 parts of material, 0.5~1 part of sodium lactate, sodium citrate after described second is fermented
0.5~1 part and 0.06~0.6 part of preservative mixing after, oil sealing to get.
2. production technology according to claim 1, which is characterized in that carry out described wash in a pan in the chilli preprocessing process
Before washing operation further include: chilli stalk removes the foreign matter in chilli.
3. production technology according to claim 1, which is characterized in that the elutriation, which operates, includes:
Eluriate for the first time: chilli is eluriated through the first soak to be impregnated, and the chilli after eluriating for the first time is obtained；With parts by weight
Meter, first soak include: 1000 parts of water, 0.002~0.01 part of chlorine dioxide and 0.1~0.5 part of glacial acetic acid；
Second of elutriation: the chilli after the first time elutriation is eluriated through the second soak, is impregnated, and the pretreatment is obtained
Chilli afterwards；In parts by weight, second soak includes: 1000 parts of water, 0.1~0.5 part of sodium pyrosulfite, six inclined phosphorus
0.1~0.5 part of sour sodium.
4. production technology according to claim 1, which is characterized in that the activating solution by white granulated sugar, glucolactone,
Glacial acetic acid and water composition；White granulated sugar, glucolactone, glacial acetic acid and water weight ratio are 1:(2.5~3.5): (5.5~6.5):
(11~13).
5. production technology according to claim 1, which is characterized in that the first time fermentation process specifically includes: by institute
Material after stating first time spice is at 25~40 DEG C of environment temperature, and in terms of lactic acid, total acid is no more than under conditions of 2wt%, sealing
Ferment 24~72h, obtains the material after fermenting for the first time.
6. production technology according to claim 1, which is characterized in that in parts by weight, the material of second of spice
It include: 100 parts of material, 30~35 parts of sweet tea valve, traditional 30~35 parts of the thick broad-bean sauce, fermented bean curd 2~5 after fermenting the first time
Part, 1~5 part of fermented soya bean, 0.1~0.5 part of spice, 0.1~0.5 part of yeast extract, 0.05~0.1 part of glycine, L- essence ammonia
0.01~0.05 part of acid, 0.01~0.05 part of l-Alanine and 0.05~0.1 part of white pepper powder.
7. production technology according to claim 1, which is characterized in that second of fermentation process specifically includes: by institute
Material after stating second of spice is under the conditions of 26~36 DEG C of environment temperature, 2~4h of sealed fermenting, later open fermentation 24~
72h, the material after obtaining second of fermentation.
8. production technology according to claim 1, which is characterized in that in parts by weight, the preservative is by potassium sorbate
0.03~0.08 part, 0.1~0.5 part of sodium Diacetate composition.
9. production technology according to claim 1, which is characterized in that the anti-corrosion operating process specifically includes: with weight
Part meter, 100 parts of material, 0.5~1 part of sodium lactate, 0.5~1 part of sodium citrate and preservative after described second is fermented
0.06~0.6 part mixing after, using face oil covering surface to get；In parts by weight, the material after second of fermentation
10000 parts, 50~200 parts of the face oil.
10. a kind of low-salt broad bean paste, which is characterized in that be made by production technology described in any one of claim 1 to 9.
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| CN113907273A (en) * | 2021-10-18 | 2022-01-11 | 马鞍山市十月丰食品有限公司 | Low-salt thick broad-bean sauce and preparation method thereof |
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| CN106690073A (en) * | 2016-12-08 | 2017-05-24 | 四川省食品发酵工业研究设计院 | Low-salt quick fermentation technology of Pixian thick broad-bean sauce |
| CN107114689A (en) * | 2017-06-06 | 2017-09-01 | 四川高福记生物科技有限公司 | A kind of pre-mixed feeds prepare the pot type zymotechnique of less salt chilli oil bean cotyledon |
| CN107307301A (en) * | 2017-06-06 | 2017-11-03 | 四川饭扫光食品股份有限公司 | A kind of pot type fermentation preparation technology of less salt chilli oil bean cotyledon |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113907273A (en) * | 2021-10-18 | 2022-01-11 | 马鞍山市十月丰食品有限公司 | Low-salt thick broad-bean sauce and preparation method thereof |
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Application publication date: 20181218 |