CN111838644B - Preparation method of soybean and chili compound fermented sauce, hotpot condiment and preparation method of hotpot condiment - Google Patents
Preparation method of soybean and chili compound fermented sauce, hotpot condiment and preparation method of hotpot condiment Download PDFInfo
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- CN111838644B CN111838644B CN202010783033.3A CN202010783033A CN111838644B CN 111838644 B CN111838644 B CN 111838644B CN 202010783033 A CN202010783033 A CN 202010783033A CN 111838644 B CN111838644 B CN 111838644B
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Classifications
-
- 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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a preparation method of a soybean and chili compound fermented sauce, a hotpot condiment and a preparation method of the hotpot condiment, wherein the preparation method of the compound fermented sauce comprises the following steps: mixing fermented soybeans and fermented peppers, and fermenting to obtain soybean and pepper compound fermented sauce; the fermented soybeans are prepared by the following method: roasting and moistening soybeans, mixing with broad bean powder, inoculating Aspergillus oryzae koji to prepare koji, and obtaining soybean koji; mixing the soybean koji with saline water, and adding cheese lactobacillus liquid, zygosaccharomyces rouxii liquid and torulopsis coccineus liquid in the fermentation process to obtain fermented soybeans; the fermented pepper is prepared by the following method: pulverizing Capsici fructus, mixing with saline water, and adding Lactobacillus brevis solution during fermentation to obtain fermented Capsici fructus. The compound fermented sauce has high content of amino acid nitrogen, total phenols and total flavonoids. Compared with the traditional Pixian soybean paste, the compound fermented paste has low cost, excellent quality and high nutritive value. The hotpot condiment prepared from the composite fermented sauce has better sauce flavor and high taste acceptance.
Description
Technical Field
The invention belongs to the technical field of foods, and particularly relates to a preparation method of a soybean and chili compound fermented sauce, a hotpot condiment and a preparation method of the hotpot condiment.
Background
The chafing dish has good flavor and convenient eating, is generally accepted nationwide, and is more and more popular even among people who like abroad. The quality of the hotpot condiment determines the taste of the hotpot, and the hotpot condiment is continuously developed towards the direction of taste fusion, convenient process and high cost performance along with the development of the hotpot industry. The traditional Sichuan flavor hotpot condiment uses edible oil, pixian bean paste, hot pepper and pepper as main raw materials to provide flavor and taste, which are determined by dietary habits and resource conditions in Sichuan region. The Pi county bean cotyledon provides main sauce flavor and taste for the hotpot condiment, and the main raw material of the Pi county bean cotyledon serving as bean fermented sauce is broad bean instead of soybean, which causes the special flavor of the Pi county bean cotyledon, wherein the main sauce is the broad bean which is the fermented main raw material and is not the soybean. Although soybeans are underdeveloped in Sichuan Yu areas, broad beans are generally planted, so that food with the broad beans as main raw materials is formed in the long-term life process, and one of the Pixian broad bean paste is the Pixian broad bean paste. Compared with soybean, broad bean has low protein content, high starch content and obviously high selling price, so that the sauce fragrance of the Pi county broad bean paste is not thick and the price is high.
Disclosure of Invention
In view of the above, the invention aims to provide a preparation method of a soybean and chili compound fermented sauce, a hotpot condiment and a preparation method of the hotpot condiment.
The invention provides a preparation method of a soybean and chili compound fermented sauce, which comprises the following steps:
mixing fermented soybeans and fermented peppers, and fermenting to obtain soybean and pepper compound fermented sauce;
the fermented soybeans are prepared by the following method:
roasting and moistening soybeans, mixing with broad bean powder, inoculating Aspergillus oryzae koji to prepare koji, and obtaining soybean koji; mixing the soybean koji with saline water, and adding cheese lactobacillus liquid, zygosaccharomyces rouxii liquid and torulopsis coccineus liquid in the fermentation process to obtain fermented soybeans;
the fermented pepper is prepared by the following method:
pulverizing Capsici fructus, mixing with saline water, and adding Lactobacillus brevis solution during fermentation to obtain fermented Capsici fructus.
Preferably, the mass ratio of the fermented soybean to the fermented pepper is 3-1.
Preferably, the mass ratio of the soybean to the broad bean powder to the aspergillus oryzae koji, the saline water to the lactobacillus casei liquid to the saccharomyces rouxii liquid to the torulopsis liquid is (100-25);
the concentration of the cheese lactobacillus liquid is 0.9-1.1 multiplied by 10 8 Per mL; the concentration of the zygosaccharomyces rouxii liquid is 1.5-2.0 multiplied by 10 9 Per mL; the concentration of the Torulopsis globisporus bacterial liquid is 1.0-1.5 multiplied by 10 9 One per mL.
Preferably, the mass ratio of the hot pepper to the saline to the lactobacillus brevis liquid is 100;
the concentration of the lactobacillus brevis liquid is 0.9-1.1 multiplied by 10 7 one/mL.
Preferably, the period of the post-fermentation is 90 to 180 days;
the fermentation period of the soybeans is 45-90 days;
the fermentation period of the pepper is 60-90 days.
Preferably, the concentration of the saline water adopted by the fermented soybeans is 26-29 g/100mL;
the concentration of the saline water adopted by the fermented pepper is 20-23 g/100mL.
Preferably, the roasting temperature of the soybeans is 160-170 ℃, and the roasting time is 20-30 min;
the temperature of the moistening water is 50-60 ℃, and the time of the moistening water is 30-40 min.
The invention provides a hotpot condiment which comprises the following raw materials in parts by weight:
40 to 70 parts of edible oil, 1 to 15 parts of dry red peppers, 1 to 20 parts of soybean and pepper compound fermented sauce, 1 to 5 parts of safflower peppers, 0 to 5 parts of ginger, 0 to 5 parts of onion, 0 to 5 parts of green Chinese onions, 0 to 5 parts of caraway, 0 to 2 parts of aniseed, 0 to 2 parts of tsaoko cardamom, 0 to 2 parts of cassia bark, 0 to 2 parts of fennel, 0 to 2 parts of cardamom, 0 to 2 parts of amomum villosum, 0 to 2 parts of murraya paniculata and 0 to 2 parts of bay leaves;
the soybean chili compound fermented sauce is the soybean chili compound fermented sauce in the technical scheme.
The invention provides a preparation method of the hotpot condiment in the technical scheme, which comprises the following steps:
boiling the dried red peppers, and stirring the paste to obtain minced pepper;
heating edible oil, adding rhizoma Zingiberis recens, herba Alii Fistulosi, bulbus Allii Cepae and herba Coriandri, frying to golden yellow, taking out, and draining; adding the soybean and chili composite fermented sauce and the chili paste when the oil temperature reaches 148-153 ℃, and frying; and adding spices when the oil temperature reaches 100-110 ℃, and frying to obtain the hotpot condiment.
The invention provides a preparation method of a soybean and chili compound fermented sauce, which comprises the following steps: mixing the fermented soybeans and the fermented peppers, and fermenting to obtain soybean-pepper compound fermented sauce; the fermented soybeans are prepared by the following method: roasting and moistening soybeans, mixing with broad bean powder, inoculating Aspergillus oryzae koji to prepare koji, and obtaining soybean koji; mixing the soybean koji with saline water, and adding cheese lactobacillus liquid, zygosaccharomyces rouxii liquid and torulopsis coccineus liquid in the fermentation process to obtain fermented soybeans; the fermented pepper is prepared by the following method: pulverizing Capsici fructus, mixing with saline water, and adding Lactobacillus brevis solution during fermentation to obtain fermented Capsici fructus. According to the invention, lactobacillus casei, zygosaccharomyces rouxii and torulopsis coccineus are introduced in the roasting soybean fermentation process, so that the soybean paste is rich in sauce flavor, ester flavor and mellow flavor, and has richer flavor substances; lactobacillus brevis is introduced in the pepper fermentation process, so that the fragrance, the taste and the stability of the pepper are improved, and the fermented sauce obtained by compounding has higher content of amino acid nitrogen, total phenols and total flavonoids. Compared with the traditional Pixian soybean paste, the compound fermented paste has the advantages of low cost, high quality and high nutritive value. The hotpot seasoning prepared from the compound fermented sauce has better sauce flavor and high taste acceptance. The experimental results show that: the total acid content of the soybean and pepper compound fermented sauce is 0.96g/100g, and the ammonia nitrogen content is 0.56g/100g; the total phenol content is 4.68mg/g, the total flavone content is 2.56mg/g, and the volatile substances are rich in variety.
Detailed Description
The invention provides a preparation method of a soybean and chili compound fermented sauce, which comprises the following steps:
mixing the fermented soybeans and the fermented peppers, and fermenting to obtain soybean-pepper compound fermented sauce;
the fermented soybeans are prepared by the following method:
roasting and moistening soybeans, mixing with broad bean powder, inoculating Aspergillus oryzae koji to prepare koji, and obtaining soybean koji; mixing the soybean koji with saline water, and adding cheese lactobacillus liquid, zygosaccharomyces rouxii liquid and torulopsis coccineus liquid in the fermentation process to obtain fermented soybeans;
the fermented pepper is prepared by the following method:
pulverizing Capsici fructus, mixing with saline water, and adding Lactobacillus brevis solution during fermentation to obtain fermented Capsici fructus.
Compared with the traditional broad bean chili sauce, the compound fermented soybean chili sauce has the advantages that the content of amino acid nitrogen is increased, the variety of volatile substances is richer, the content of nutritional functional substances is obviously increased, and the overall sensory quality is better.
According to the invention, the fermented soybeans and the fermented peppers are mixed and then fermented to obtain the soybean-pepper compound fermented sauce. In the invention, the mass ratio of the fermented soybean to the fermented pepper is preferably 3-1; in a specific embodiment, the mass ratio of the fermented soybeans to the fermented peppers is 2. The post-fermentation period is preferably 90 to 180 days; in a specific embodiment, the post-fermentation period is 120 days. The post-fermentation mode preferably adopts a mode of solarizing night dew. After the fermentation is finished, a screen grinder with 6mm aperture is preferably adopted to grind and process the soybean and chili compound fermented sauce.
In the invention, the fermented soybeans are prepared by the following method:
roasting and moistening soybeans, mixing with broad bean powder, inoculating Aspergillus oryzae koji to prepare koji, and obtaining soybean koji; mixing the soybean koji with saline water, and adding cheese lactobacillus liquid, zygosaccharomyces rouxii liquid and torulopsis coccineus liquid in the fermentation process to obtain the fermented soybean.
The invention roasts the soybeans, changes the material composition of the soybeans, leads the protein to be properly denatured, improves the utilization rate of raw materials and increases the flavor. The roasting temperature is preferably 160-170 ℃, and the roasting time is preferably 20-30 min. Roasting and moistening soybeans, mixing with broad bean powder, inoculating aspergillus oryzae yeast essence, and carrying out thick-layer ventilation yeast making; the time for making the starter is preferably 36 to 40 hours.
The invention mixes the soybean koji with the saline water, and adds lactobacillus casei, saccharomyces rouxii and torulopsis yeast in the fermentation process to obtain the fermented soybean. The mass ratio of the soybeans, the broad bean powder, the aspergillus oryzae koji, the saline water, the lactobacillus casei, the zygosaccharomyces rouxii and the torulopsis is preferably 100-25, and is (1-2). In the specific embodiment, the mass ratio of the soybeans, the broad bean powder, the aspergillus oryzae koji, the saline water, the lactobacillus casei, the zygosaccharomyces rouxii and the torulopsis yeast is (100). The lactobacillus casei is a patent strain CCTCCM94011; the concentration of the brine used for soybean fermentation is preferably 26 to 29g/100mL, more preferably 27.0 to 28.0g/100mL. According to the invention, cheese lactobacillus liquid is preferably added after 7 days of fermentation; the concentration of the cheese lactobacillus liquid is 0.9-1.1 multiplied by 10 8 Per mL; in the specific example, the concentration of the cheese lactobacillus solution is 1.0X 10 8 one/mL. According to the invention, the lactobacillus casei is preferably added with the zygosaccharomyces rouxii liquid and the torulopsis coccineus liquid 7 days later; the concentration of the zygosaccharomyces rouxii liquid is 1.5-2.0 multiplied by 10 9 Per mL, the concentration of the bacteroid yeast liquid is 1.0-1.5 multiplied by 10 9 Per mL; in a specific embodiment, the concentration of the Saccharomyces rouxii solution is 2.0 × 10 9 One cell/mL, concentration of the Torulopsis saccharomycete liquid is 1.5 multiplied by 10 9 one/mL. By introducing lactobacillus casei, saccharomyces rouxii and torulopsis yeast in the fermentation process of soybean and broad bean powder, the soybean paste has rich sauce flavor, ester flavor and mellow flavor and is richer in flavor substances. The fermentation period of the soybeans is preferably 45-90 days; in a specific embodiment, the fermentation period of the soybeans is 60 days.
In the invention, the fermented pepper is prepared by the following method: pulverizing Capsici fructus, mixing with saline water, and adding lactobacillus solution during fermentation to obtain fermented Capsici fructus.
Screening, cleaning and crushing fresh peppers to obtain crushed peppers. The mass ratio of the crushed pepper to the saline to the lactobacillus brevis fermentation liquor is preferably 100-150; in the specific embodiment, the mass ratio of the crushed pepper, the saline water and the lactobacillus brevis liquid is (100). The lactobacillus brevis fermentation liquid is a patent strain CCTCCM94010; the concentration of the lactobacillus brevis liquid is 0.9-1.1 multiplied by 10 7 Per mL; in a specific embodiment, the concentration of the lactobacillus brevis solution is 1.0 × 10 7 one/mL. The concentration of the saline water adopted by pepper fermentation is preferably 20-23 g/100mL; in a specific example, a brine concentration of 20g/100mL is used. The chili fermentation is preferably performed at normal temperature by adopting a circulating pouring and sprinkling mode.
The invention preferably adds the lactobacillus brevis fermentation liquor after fermenting for 10 to 15 days; by introducing pure lactobacillus brevis, the growth and propagation of mixed bacteria can be inhibited, and the lactic acid generated by the lactobacillus brevis can improve the fragrance, flavor and product quality stability of the pepper. The introduction of the lactobacillus brevis accelerates the fermentation process, shortens the fermentation period and reduces the production cost. The fermentation period of the pepper is preferably 30 to 60 days. In a specific embodiment, the fermentation period of the pepper is 60 days.
The soybean and chili compound fermented sauce prepared by the method has the amino acid nitrogen content, the total phenol content and the total flavone content which are far higher than those of the Pixian soybean paste. The soybean and pepper compound fermented sauce is prepared from soybeans, peppers, broad bean powder and salt as raw materials by the traditional processes of microbial fermentation, crushing, mixing and the like, and is a sauce-shaped seasoning with uniform body state, which contains rich flavor developing substances and nutrient substances: for example, the functional substances are rich in protein, small molecular peptides and amino acids, rich in sugar substances and organic acid substances generated by natural fermentation, and rich in various aroma components such as alcohol and ester, and the functional substances are naturally obtained in the fermentation process. Compared with the traditional Pixian bean paste, the bean paste has higher protein and amino acid contents, has stronger sauce flavor and ester flavor, takes soybeans as main raw materials, and has the advantages of low cost and universal planting and easy purchase compared with broad beans. Therefore, the soybean chili fermented sauce is used for producing the hotpot condiment, so that the sauce flavor of the condiment can be enhanced, and the hotpot condiment has the advantage of cost.
The invention provides a hotpot condiment which comprises the following raw materials in parts by weight:
40 to 70 parts of edible oil, 1 to 15 parts of dry red chilli, 1 to 20 parts of soybean and chilli compound fermented sauce, 1 to 5 parts of red chilli, 0 to 5 parts of ginger, 0 to 5 parts of onion, 0 to 5 parts of green Chinese onion, 0 to 5 parts of caraway, 0 to 2 parts of anise, 0 to 2 parts of tsaoko amomum fruit, 0 to 2 parts of cassia bark, 0 to 2 parts of fennel, 0 to 2 parts of cardamom, 0 to 2 parts of amomum villosum, 0 to 2 parts of murraya paniculata and 0 to 2 parts of bay leaves;
the soybean chili compound fermented sauce is the soybean chili compound fermented sauce in the technical scheme.
In the invention, the safflower pepper, the star anise, the tsaoko amomum fruit, the cassia bark, the fennel, the cardamom, the amomum fruit, the murraya paniculata and the myrcia are collectively called as spices. Cleaning the spices, draining, and smashing for later use.
The edible oil comprises one or more of rapeseed oil, edible tallow and soybean oil.
In the invention, the raw materials of the hotpot condiment comprise the following components: 70 parts of rapeseed oil, 10 parts of dry red peppers, 15 parts of soybean and chili compound fermented sauce, 5 parts of red peppers, 3 parts of ginger, 3 parts of onions, 3 parts of green Chinese onions and 3 parts of caraway;
or comprises 70 parts of edible beef tallow, 10 parts of red chilli, 15 parts of soybean and chilli compound fermented sauce, 5 parts of red chilli, 3 parts of ginger, 3 parts of onion, 3 parts of green Chinese onion and 3 parts of caraway;
or comprises 60 parts of rapeseed oil, 5 parts of dry red peppers, 8 parts of soybean and hot pepper compound fermented sauce, 2 parts of red pepper, 5 parts of ginger, 5 parts of onion, 5 parts of green Chinese onion, 5 parts of caraway, 0.1 part of star anise, 0.05 part of tsaoko amomum fruit, 0.05 part of cassia bark, 1 part of fennel, 0.5 part of cardamom, 0.5 part of amomum villosum, 0.1 part of murraya paniculata and 0.01 part of bay leaves;
or comprises 60 parts of edible beef tallow, 8 parts of chili segments, 10 parts of soybean and chili compound fermented sauce, 3 parts of safflower dried peppers, 5 parts of ginger, 5 parts of onion, 2 parts of green Chinese onion, 2 parts of caraway, 0.5 part of star anise, 0.1 part of tsaoko amomum fruits, 2 parts of fennel, 1 part of white cardamom and 0.5 part of fructus amomi;
or comprises 65 parts of soybean oil, 5 parts of dry red chilli, 13 parts of fermented soybean chilli sauce, 2 parts of red chilli, 5 parts of ginger, 5 parts of onion, 5 parts of green Chinese onion, 5 parts of caraway, 0.5 part of star anise, 0.05 part of tsaoko amomum fruit, 0.05 part of cassia bark, 1.5 parts of fennel, 1 part of cardamom, 1 part of fructus amomi, 0.2 part of murraya paniculata and 0.05 part of myrcia;
or comprises 35 parts of soybean oil, 35 parts of rapeseed oil, 6 parts of pepper segments, 10 parts of soybean pepper fermented sauce, 2 parts of safflower pepper, 5 parts of ginger, 5 parts of onion, 3 parts of green Chinese onion, 5 parts of caraway, 0.1 part of star anise, 0.05 part of tsaoko amomum fruit, 0.05 part of cassia bark, 2 parts of fennel, 0.5 part of cardamom, 0.5 part of fructus amomi, 0.1 part of murraya paniculata and 0.05 part of myrcia.
The invention provides a preparation method of the hotpot condiment in the technical scheme, which comprises the following steps:
boiling the dried red peppers, and stirring the paste to obtain minced pepper;
heating edible oil, adding rhizoma Zingiberis recens, herba Alii Fistulosi, bulbus Allii Cepae, and herba Coriandri, frying to golden yellow, taking out, and draining; adding the soybean and chili composite fermented sauce and the chili paste when the oil temperature reaches 148-153 ℃, and frying; and adding spices when the oil temperature reaches 100-110 ℃, and frying to obtain the hotpot condiment.
The soybean and chili compound fermented sauce and the chili paste are fried until no moisture exists; adding spice, parching until no water vapor exists, and stopping heating. The invention is preferably filled after the temperature is reduced to 60 ℃.
In order to further illustrate the present invention, the following examples are provided to describe the preparation method of the soybean and chili compound fermented sauce, the hotpot condiment and the preparation method thereof in detail, but they should not be construed as limiting the scope of the present invention.
Example 1
1.1 fermentation of Soybean
(1) Roasting and moistening soybeans, adding broad bean powder according to 15 percent of the mass of the soybeans, inoculating aspergillus oryzae koji essence according to 0.3 per thousand, carrying out thick-layer ventilation koji making, and obtaining soybean koji after 36-40 h;
(2) Adding saline water with the concentration of 27.0-28.0 g/100mL according to 100% of the weight of the raw materials, uniformly mixing the soybean koji and the saline water, conveying the mixture into a heat-preservation fermentation tank by a packing auger, introducing compressed air for stirring, controlling the temperature at 30-35 ℃ in the early stage (0-30 d) of fermentation, adding lactobacillus casei (patent strain: CCTCCM 94011) after the 7d of fermentation, wherein the addition amount is 2 per mill, and the concentration of the bacterial liquid is 10 8 Per mL; adding 5% of Saccharomyces rouxii (bacterial liquid concentration 2.0 × 10) after 7 days of adding lactobacillus casei 9 One per mL) and 1% Torulopsis globulosa (bacterial liquid concentration 1.5X 10) 9 one/mL), the temperature is natural in the later fermentation period (31-60 d);
1.2 Capsicum fermentation
Screening, cleaning and crushing fresh pepper, adding 150% saline water of the weight of the raw materials, wherein the concentration of the saline water is 20.0g/100mL, fermenting at normal temperature by adopting a circulating sprinkling mode, and adding 4% lactobacillus brevis fermentation liquor (patent strain: CCTCCM94010, the concentration of the bacterial liquid is 10) in the 10 th to 15 th days of fermentation 7 one/mL), fermentation period 60d.
1.3 post fermentation
Uniformly mixing the fermented soybeans and the fermented peppers obtained in the step 1.1 and the step 1.2 according to the weight ratio of 2 to 8, performing after-fermentation in a sun-exposure and night-exposure mode for 120 days in a fermentation period, and crushing by a 6 mm-aperture screen crusher to obtain the soybean and pepper compound fermented sauce.
Comparative example 1
1.1 fermentation of broad beans
(1) Broad bean: blanching the dry broad beans in boiling water at the temperature of 95-100 ℃ for 1min, taking out the broad beans, soaking the broad beans in room-temperature water for 3-5 min, cooling, and draining the water for later use;
(2) Preparing yeast: adding wheat flour accounting for 20% of the mass of the dry broad beans, adding 0.3 per mill of aspergillus oryzae yeast extract, carrying out thick-layer ventilation yeast making, and obtaining the broad bean yeast after 72 hours;
(3) Preparing saline water: preparing saline water according to 100% of the mass of the dry broad beans, wherein the concentration of the saline water is controlled to be 27.0-28.0 g/100ml;
fourth, fermentation: the traditional pouring fermentation mode is adopted, the temperature is controlled to be 44-46 ℃ in the early stage of fermentation for 15-20 days, and the speed of zymohydrolysis of the substrate by the protease is increased; the temperature is natural at the later stage of fermentation for 51-90 d;
1.2 Chili fermentation
Screening, cleaning and crushing fresh peppers, adding 150% saline water of the weight of the raw materials, wherein the concentration of the saline water is 20.0g/100mL, and fermenting at normal temperature in a circulating sprinkling mode for 60d;
1.3 post-fermentation
Uniformly mixing the fermented broad beans obtained in the step 1.1 and the fermented hot peppers obtained in the step 1.2 according to the weight ratio of 3 to 7, performing after-fermentation in a sun-exposure and night-exposure mode, wherein the fermentation period is 120 days, and performing crushing treatment by a 6 mm-aperture screen crusher to obtain the broad bean and hot pepper compound sauce.
Comparative example 2
1.1 fermentation of Soybean
(1) Roasting and moistening soybeans, adding the soybean powder according to 15% of the mass of the soybeans, inoculating aspergillus oryzae yeast essence according to 0.3 per mill, carrying out thick-layer ventilation yeast making, and obtaining soybean yeast after 36-40 h;
(2) Adding saline water according to 100% of the weight of the raw materials, wherein the concentration of the saline water is 27.0-28.0 g/100mL, uniformly mixing the soybean koji and the saline water, conveying the mixture into a heat-preservation fermentation tank through a packing auger, introducing compressed air for stirring, controlling the temperature at 30-35 ℃ in the early stage (0-30 d) of fermentation, adding 2 per mill of Pediococcus acidilactici after the 7 th d of fermentation, and having the concentration of 10 per mill of bacterial liquid 8 Per mL; adding 5% of zygosaccharomyces rouxii (bacterial liquid concentration 2.0 × 10) after 7 days 9 One cell/mL) and 1% Torulopsis globulosa (bacterial liquid concentration 1.5X 10) 9 one/mL), the temperature is natural in the later fermentation period (31-60 d);
1.2 Capsicum fermentation
Screening, cleaning and crushing fresh peppers, adding 150% saline water of the weight of the raw materials, wherein the concentration of the saline water is 20.0g/100mL, performing normal-temperature fermentation by adopting a circulating spraying mode, and adding 4% lactobacillus plantarum fermentation liquor (the concentration of bacterial liquid is 10) at the 10 th to 15 th days of fermentation 7 one/mL), fermentation period 60d.
1.3 post-fermentation
Uniformly mixing the fermented soybeans and the fermented peppers obtained in the step 1.1 and the step 1.2 according to the weight ratio of 2 to 8, performing after-fermentation in a sun-exposure and night-exposure mode for 120 days in a fermentation period, and crushing by a 6 mm-aperture screen crusher to obtain the soybean and pepper compound fermented sauce.
TABLE 1 organoleptic evaluation results of the complex pastes prepared in example 1 and comparative examples 1 to 2
TABLE 2 physicochemical indices of the composite pastes prepared in example 1 and comparative examples 1 to 2
Table 3 volatile flavour data comparison of example 1 and comparative examples 1-2
Table 4 results of contents of total phenols and total flavonoids in the complex pastes prepared in example 1 and comparative examples 1 to 2
| Item | Example 1 | Comparative example 1 | Comparative example 2 |
| Total phenols (mg/g) | 4.68 | 3.32 | 4.09 |
| Total Flavonoids (mg/g) | 2.56 | 1.34 | 1.98 |
As can be seen from tables 1 to 4, compared with the traditional thick broad-bean chili sauce, the soybean chili compound fermented sauce has the advantages that the content of amino acid nitrogen is improved by 124% to the maximum, the types of volatile substances are richer, the content of nutritional functional substances is obviously improved, and the overall sensory quality is better than that of the traditional thick broad-bean chili sauce.
Example 2
1. Weighing the following components in parts by weight: 70 parts of rapeseed oil, 10 parts of dried red peppers, 15 parts of soybean and pepper compound fermented sauce prepared in example 1, 5 parts of red peppers, 3 parts of ginger, 3 parts of onions, 3 parts of green Chinese onions and 3 parts of caraway.
2. Cleaning the dried red peppers, putting the cleaned dried red peppers into boiling water, boiling for 5min, taking out, draining, and stirring into paste for later use; cleaning ginger, scallion, onion and caraway, and cutting into blocks or sections for later use.
3. Heating the rapeseed oil to 175-185 ℃, adding ginger, caraway, scallion and onion, frying to golden yellow, taking out and draining.
4. The soybean chili fermented sauce and the chili paste prepared in the example 1 are added when the oil temperature is 150 ℃ until no moisture exists.
5. Cooling to 60 deg.C, and bottling to obtain chafing dish bottom material.
Example 3
1. Weighing the following components in parts by weight: 70 parts of edible beef tallow, 10 parts of dried red peppers, 15 parts of soybean pepper fermented paste prepared in example 1, 5 parts of red peppers, 3 parts of gingers, 3 parts of onions, 3 parts of green Chinese onions and 3 parts of caraway.
2. Cleaning the dried red peppers, putting the red peppers into boiling water for boiling for 5min, taking out the peppers, draining the peppers, and stirring the peppers into paste for later use; cleaning ginger, green Chinese onion, onion and caraway, and cutting into blocks or sections for later use.
3. Heating the edible beef tallow to 155-165 ℃, adding ginger, caraway, scallion and onion, frying to golden yellow, taking out and draining.
4. The soybean chili fermented sauce and the chili paste prepared in the example 1 are added when the oil temperature is 150 ℃ until no moisture exists.
5. The oil temperature is 105 ℃, spices are added, and the heating is stopped when no water exists.
6. Cooling to 70 deg.C, and bottling to obtain the chafing dish bottom material.
Example 4
1. Weighing the following components in parts by weight: 60 parts of rapeseed oil, 5 parts of dry red peppers, 8 parts of soybean and pepper compound fermented sauce prepared in example 1, 2 parts of red pepper, 5 parts of ginger, 5 parts of onion, 5 parts of green Chinese onion, 5 parts of caraway, 0.1 part of star anise, 0.05 part of tsaoko amomum fruit, 0.05 part of cassia bark, 1 part of fennel, 0.5 part of white cardamom, 0.5 part of fructus amomi, 0.1 part of murraya paniculata and 0.01 part of myrcia.
2. Cleaning the dried red peppers, putting the cleaned dried red peppers into boiling water, boiling for 5min, taking out, draining, and stirring into paste for later use; cleaning ginger, scallion, onion and caraway, and cutting into blocks or sections for later use; cleaning the spices, draining, and smashing for later use.
3. Heating the rapeseed oil to 175-185 ℃, adding ginger, caraway, scallion and onion, frying to golden yellow, taking out and draining.
4. When the oil temperature is 150 ℃, the soybean and chili compound fermented sauce prepared in the example 1 and minced pepper are added and fried until no moisture exists.
5. The oil temperature is 105 ℃, spices are added, fried until no water vapor exists, and then the heating is stopped.
6. Cooling to 60 deg.C, and bottling to obtain chafing dish bottom material.
Example 5
1. Weighing the following components in parts by weight: 60 parts of edible beef tallow, 8 parts of dried red peppers, 10 parts of soybean and pepper compound fermented sauce prepared in example 1, 3 parts of safflower peppers, 5 parts of gingers, 5 parts of onions, 2 parts of green Chinese onions, 2 parts of caraway, 0.5 part of anises, 0.1 part of tsaoko cardamom, 2 parts of fennel, 1 part of cardamom and 0.5 part of fructus amomi.
2. Cleaning the dried red peppers, putting the cleaned dried red peppers into boiling water, boiling for 5min, taking out, draining, and stirring into paste for later use; cleaning ginger, scallion, onion and caraway, and cutting into blocks or sections for later use; cleaning the spices, and draining.
3. Heating edible beef tallow to 195-205 deg.C, adding rhizoma Zingiberis recens, herba Coriandri, herba Alii Fistulosi, and Bulbus Allii Cepae, frying to golden yellow, taking out, and draining.
4. The soybean chili fermented sauce and the chili paste prepared in the example 1 are added when the oil temperature is 150 ℃ until no moisture exists.
5. The oil temperature is 105 ℃, spices are added, and the heating is stopped when no water exists.
6. Cooling to 60 deg.C, and packaging to obtain the chafing dish bottom material.
Example 6
1. Weighing the following components in parts by weight: 65 parts of rapeseed oil, 5 parts of dried red peppers, 13 parts of soybean and pepper compound fermented sauce prepared in example 1, 2 parts of red peppers, 5 parts of ginger, 5 parts of onions, 5 parts of green Chinese onions, 5 parts of caraway, 0.5 part of star anise, 0.05 part of tsaoko amomum fruits, 0.05 part of cassia bark, 1.5 parts of fennel, 1 part of cardamom, 1 part of fructus amomi, 0.2 part of murraya paniculata and 0.05 part of myrcia.
2. Cleaning the dried red peppers, putting the cleaned dried red peppers into boiling water, boiling for 5min, taking out, draining, and stirring into paste for later use; cleaning ginger, scallion, onion and caraway, and cutting into blocks or sections for later use; cleaning the spices, draining, and smashing for later use.
3. Heating the rapeseed oil to 175-185 ℃, adding ginger, caraway, scallion and onion, frying to golden yellow, taking out and draining.
4. When the oil temperature is 150 ℃, the soybean and chili compound fermented sauce prepared in the example 1 and minced pepper are added and fried until no moisture exists.
5. The oil temperature is 105 ℃, spices are added, and the heating is stopped when no water exists.
6. Cooling to 60 deg.C, and packaging to obtain the chafing dish bottom material.
Example 7
1. Weighing the following components in parts by weight: 35 parts of soybean oil, 35 parts of rapeseed oil, 6 parts of dried red peppers, 10 parts of the soybean and pepper compound fermented sauce prepared in example 1, 2 parts of safflower pepper, 5 parts of ginger, 5 parts of onion, 3 parts of green Chinese onion, 5 parts of caraway, 0.1 part of star anise, 0.05 part of tsaoko cardamom, 0.05 part of cassia bark, 2 parts of fennel, 0.5 part of cardamom, 0.5 part of fructus amomi, 0.1 part of murraya paniculata and 0.05 part of myrcia.
2. Cleaning the dried red peppers, putting the red peppers into boiling water for boiling for 5min, taking out the peppers, draining the peppers, and stirring the peppers into paste for later use; cleaning ginger, scallion, onion and caraway, and cutting into blocks or sections for later use; cleaning the spices, draining, and smashing for later use.
3. Heating the rapeseed oil to 175-185 ℃, adding ginger, caraway, scallion and onion, frying to golden yellow, taking out and draining.
4. Adding soybean oil, adding the soybean and chili compound fermented sauce prepared in the example 1 and chili paste when the oil temperature is 150 ℃, and frying until no moisture exists.
5. The oil temperature is 105 ℃, spices are added, and the heating is stopped when no water exists.
6. Cooling to 60 deg.C, and bottling to obtain chafing dish bottom material.
The evaluation and analysis of the hotpot condiment prepared by using the soybean chili fermented sauce are as follows:
the hotpot seasonings prepared in examples 2 to 7 were evaluated with reference to local standard DB 51/T389-2006 "local standard hotpot seasonings for food safety", wherein sensory indicators were evaluated from 90 random samples, and the results are shown in table 5:
TABLE 5 evaluation results of the hot pot seasonings prepared in examples 2 to 7
As can be seen from the above table 5, the hotpot condiment prepared by the invention is rich in sauce flavor, sufficient in flavor of the condiment, rich and strong in taste, and meets the requirement of indexes.
The soybean chili fermented sauce has the advantages of common raw materials and high cost performance, and can reduce the cost pressure of hot pot seasoning processing and improve the profit under the condition of ensuring the product quality.
The embodiment shows that the preparation method of the soybean and chili compound fermented sauce provided by the invention comprises the following steps: mixing fermented soybeans and fermented peppers, and fermenting to obtain soybean and pepper compound fermented sauce; the fermented soybeans are prepared by the following method: roasting and moistening soybeans, mixing with broad bean powder, inoculating Aspergillus oryzae koji to prepare koji, and obtaining soybean koji; mixing the soybean koji with saline water, and adding cheese lactobacillus liquid, zygosaccharomyces rouxii liquid and torulopsis coccineus liquid in the fermentation process to obtain fermented soybeans; the fermented pepper is prepared by the following method: pulverizing Capsici fructus, mixing with saline water, and adding Lactobacillus brevis solution during fermentation to obtain fermented Capsici fructus. According to the invention, lactobacillus casei, saccharomyces rouxii and torulopsis are introduced in the roasting soybean fermentation process, so that the soybean paste is rich in sauce flavor, ester flavor and mellow flavor, and more abundant in flavor substances; lactic acid bacteria are introduced in the fermentation process of the pepper, so that the fragrance, the taste and the stability of the pepper are improved, and the fermented sauce obtained by compounding has higher content of amino acid nitrogen, total phenols and total flavonoids. Compared with the traditional Pixian bean paste, the compound fermented paste has the advantages of low cost, high quality and high nutritive value. The hotpot seasoning prepared from the compound fermented sauce has better sauce flavor and high taste acceptance. The experimental results show that: the total acid content of the soybean and pepper compound fermented sauce is 0.96g/100g, and the ammonia nitrogen content is 0.56g/100g; the total phenol content is 4.68mg/g, the total flavone content is 2.56mg/g, and the volatile substances are rich.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (5)
1. A preparation method of a soybean and chili compound fermented sauce comprises the following steps:
mixing fermented soybeans and fermented peppers, and fermenting to obtain soybean and pepper compound fermented sauce; the mass ratio of the fermented soybean to the fermented pepper is 3-1;
the fermented soybeans are prepared by the following method:
roasting and moistening soybeans, mixing with broad bean powder, inoculating Aspergillus oryzae koji to prepare koji, and obtaining soybean koji; mixing the soybean koji with saline water, and adding cheese lactobacillus liquid, zygosaccharomyces rouxii liquid and torulopsis coccineus liquid in the fermentation process to obtain fermented soybeans; the mass ratio of the soybean to the broad bean powder to the aspergillus oryzae koji, the saline water to the lactobacillus casei liquid to the saccharomyces rouxii liquid to the torulopsis liquid is (100-25); the concentration of the cheese lactobacillus liquid is 0.9-1.1 multiplied by 10 8 Per mL; the concentration of the zygosaccharomyces rouxii liquid is 1.5-2.0 multiplied by 10 9 Per mL; the concentration of the bacteroid yeast liquid is 1.0-1.5 multiplied by 10 9 Per mL; the period of the after-fermentation is 90 to180 days;
the fermented pepper is prepared by the following method:
pulverizing Capsici fructus, mixing with saline water, and adding Lactobacillus brevis during fermentation process to obtain fermented Capsici fructus; the mass ratio of the hot pepper to the saline water to the lactobacillus brevis fermentation liquor is (100); the concentration of the lactobacillus brevis fermentation liquor is 0.9-1.1 multiplied by 10 7 Per mL;
the fermentation period of the soybeans is 45-90 days; the fermentation period of the pepper is 60 to 90 days.
2. The method according to claim 1, wherein the concentration of the brine used for fermenting soybeans is 26 to 29g/100mL;
the concentration of the saline water adopted by the fermented pepper is 20-23 g/100mL.
3. The preparation method according to claim 1, wherein the soybeans are roasted at 160 to 170 ℃ for 20 to 30min;
the temperature of the moistening water is 50-60 ℃, and the time of the moistening water is 30-40 min.
4. The hotpot condiment comprises the following raw materials in parts by weight:
40 to 70 parts of edible oil, 1 to 15 parts of dry red chilli, 1 to 20 parts of soybean and chilli compound fermented sauce, 1 to 5 parts of red chilli, 0 to 5 parts of ginger, 0 to 5 parts of onion, 0 to 5 parts of green Chinese onion, 0 to 5 parts of caraway, 0 to 2 parts of anise, 0 to 2 parts of tsaoko amomum fruit, 0 to 2 parts of cassia bark, 0 to 2 parts of fennel, 0 to 2 parts of cardamom, 0 to 2 parts of amomum villosum, 0 to 2 parts of murraya paniculata and 0 to 2 parts of bay leaves;
the soybean chili compound fermented sauce is the soybean chili compound fermented sauce as claimed in any one of claims 1 to 3.
5. A method for preparing the hotpot condiment of claim 4, comprising the following steps:
boiling the dried red peppers, and stirring the paste to obtain minced pepper;
heating edible oil, adding rhizoma Zingiberis recens, herba Alii Fistulosi, bulbus Allii Cepae and herba Coriandri, frying to golden yellow, taking out, and draining; adding the soybean and chili composite fermented sauce and the chili paste when the oil temperature reaches 148-153 ℃, and frying; and adding spices when the oil temperature reaches 100-110 ℃, and frying to obtain the hotpot condiment.
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| CN113367316B (en) * | 2021-06-08 | 2022-08-30 | 佛山市海天(高明)调味食品有限公司 | Preparation method of whole-bean soy sauce |
| CN113397146A (en) * | 2021-06-28 | 2021-09-17 | 佛山市海天(高明)调味食品有限公司 | Fermented chili base material, composite sauce and preparation method of fermented chili base material |
| CN113412928B (en) * | 2021-07-01 | 2023-01-24 | 四川川娃子食品有限公司 | Eggplant sauce with fried pepper and preparation method thereof |
| CN113412913B (en) * | 2021-07-01 | 2023-01-10 | 四川川娃子食品有限公司 | Instant thick broad-bean sauce and preparation method thereof |
| CN114766649A (en) * | 2022-01-19 | 2022-07-22 | 四川红福醉椒年代火锅有限公司 | Kava for hotpot condiment and kava fermentation brewing method thereof |
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