CN107156668A - A kind of thin mash fermented method of broad bean paste valve pot type - Google Patents
A kind of thin mash fermented method of broad bean paste valve pot type Download PDFInfo
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- CN107156668A CN107156668A CN201710419169.4A CN201710419169A CN107156668A CN 107156668 A CN107156668 A CN 107156668A CN 201710419169 A CN201710419169 A CN 201710419169A CN 107156668 A CN107156668 A CN 107156668A
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Classifications
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention provides a kind of thin mash fermented method of broad bean valve pot type, comprises the steps：A, broad bean valve pre-treatment；B, making broad bean valve zymogenic；C, broad bean valve zymogenic pot type fermentation：Broad bean valve zymogenic is sent in fermentation tank, and make the moisture 51~75% of broad bean valve zymogenic in fermentation tank, salt content is 8~15%, temperature is controlled to be fermented for 15~40, when fermentation was to the 13rd~15 day, 1~4 ‰ lactic acid bacteria bacterium powder fermentation of material gross weight, continues after fermenting 3-4 days when adding Preliminary fermentation, 1~4 ‰ saccharomycete bacterium powder continuing fermentations of material gross weight when adding Preliminary fermentation；Common fermentation obtains broad bean paste valve in 45~180 days.The invention broad bean paste valve preparation method can not only be being met in the requirement of quality, the pollution of pathogenic bacteria in manufacturing process is avoided, while also retains the unique local flavor of traditional zymotic sauce valve, is taken up an area few, it is adapted to large-scale industrial production, meets the market demand of bean paste.
Description
Technical field
The present invention relates to food seasoning field, more particularly to a kind of thin mash fermented method of broad bean paste valve pot type.
Background technology
Bean paste, Sichuan Province Chengdu Pi Douqu（Former Pixian County）Special product, Chinese geography famous special product is the big name in Sichuan three
One of valve.It in selection with being taken the course of its own in technique, it is unusual, its primary raw material be pimiento and broad bean valve, through it is long when
Between biofermentation be made.Research shows that the fermentation process of bean paste is the coefficient result of multiple-microorganism.Influence is micro-
The factor of biofermentation has a lot, such as temperature, moisture, miscellaneous bacteria etc..
In the prior art, the production of bean paste mainly traditional pithos zymotechnique and in traditional pithos zymotechnique
On the bar pond fermentation that grows up, the production of bean paste is complicated with broad bean valve koji-making, pepper blank and environmental microorganism etc.
Premised on material energy metabolism process, zymotechnique is developed by unique " weather exposure " so that perch in Koji, capsicum
Huge microbiota in base, environment ties up to fermenting grain solid, liquid, gas three phase boundary and occurs complicated material conversion, energetic supersession
And information transfering action, and the unique composition composition of bean paste and flavor characteristic are ultimately formed, its production technology includes following
Several steps：Broad bean valve pithos ferments or fermenting tank for fermentation；The pithos of capsicum or the fermentation of salting zymolysis pond：Bright red hot pepper is carried out
Cleaning, is tentatively smashed after drying using boulder crusher, is fermented into salting zymolysis pond or pithos, with hair after capsicum salting zymolysis
Broad bean valve after ferment is well mixed, and well mixed material is transported in fermentation bar pond and fermented, Pi is obtained after the completion of fermentation
County's bean cotyledon；If pithos ferments, then the broad bean valve fermented is added in the pithos of fermented capsicum fermentation and fermented.
With the propulsion of bean paste industrialization production, pithos fermentation industrialization production needs substantial amounts of pithos, outdoor to dry in the air
Shining fermentation needs to take the place of large area；Need constantly manually to be stirred in fermentation process, human cost is high；Based on upper
The problems of pithos fermentation are stated, the fermentation of bar pond is developed, bean paste is fermented compared to pithos fermentation, cycle time in bar pond
Interior, its yield is significantly increased, and fermentation bar pond is used so that some plant equipment, such as material can be introduced during the fermentation
Handling device, agitating device etc., realize mechanization production, greatly reducing human cost.Such as Wei Gongyuan, silkworm broad bean chilli paste
Production technology, " Jiangsu seasoning non-staple food ", the 5th phase of volume 20 in 2003.But pithos fermentation and the fermentation of bar pond also exist following
Problem：
1st, pithos ferments and fermenting tank for fermentation is spontaneous fermentation, in the case of without any control measures, reaches standard
《The geography symbol product bean paste of GB/T20560~2006》Fermentation time it is long, the whole production cycle is usually more than 1 year,
Cause the bean paste production cycle long；
2nd, fungi has played very important effect in bean paste fermentation process, in starter-making stage, mould energy secretory protein
A variety of enzymes such as enzyme, amylase, carbohydrase, these enzyme effects not only generate substantial amounts of flavor substance in capsicum and broad bean,
Condition is created for other microorganisms growth of after fermentation phase.But, opened because the production in bean paste after fermentation stage is in
Environment, at least " weather exposure " after fermentation phase of at most more than 2 years half a year also have substantial amounts of environmental microorganism to participate in it and fermented
Journey, this not only determines that the unique composition of bean paste is constituted and flavor characteristic, and there is also huge food safety risk, such as hair
Mould and Penicillium notatum can produce frowst, and the malicious aspergillus flavus of production and section parasitic aspergillus are also possible to produce aflatoxin B1, bring
Great food security hidden danger.
3rd, in order to suppress pathogenic bacteria, high salt is used in fermentation（Salt content is 16~22%）Fermentation broad bean valve and capsicum, it is high
Salt fermentation can suppress Aspergillus flavus and Escherichia coli to a certain extent, be played a role while also suppressing beneficial microbe, therefore make
Obtain whole fermentation period long, fermentation, which obtains high salt broad bean paste valve and high salt capsicum, is used for ferment bean paste, obtained Pixian County beans
Valve saliferous is high, is unfavorable for healthy；In addition, can produce substantial amounts of high-salt wastewater in fermentation process, high-salt wastewater directly discharges meeting
A large amount of salt-soda soils are produced, are discharged again after processing, increase production cost.
4th, existing pithos fermentation and the fermentation of bar pond can not produce and have one between the bean paste product of steady quality, batch
Fixed mass discrepancy.Severe with environment, tradition, which is dried, easily makes bean cotyledon in process by dust, heavy metal, mosquitos and flies mouse
The extraneous contaminations such as ant.
Based on above mentioned problem, researcher proposes on the fabrication cycle of bean paste and pathogenic bacteria pollution problem
Corresponding ameliorative way, shortens the fermentation period of bean paste（In the case of ensureing bean paste quality）, including shorten broad bean
The fabrication cycle of sauce valve, the fabrication cycle of capsicum green pepper embryo and shorten broad bean paste valve and capsicum green pepper embryo mixed after fermentation cycle.
Shorten broad bean paste valve fabrication cycle, by make broad bean paste valve when,（In the fermentation of bar pond）Add biological agent：Such as
CN101897429A, the complex micro organism fungicide produced for bean paste and preparation method thereof, by saccharomyces cerevisiae, Candida utilis
Making of the coculture of yeast, Lactobacillus plantarum and salt tolerant tetrads for ripe valve, cycle time 1/3, ammonia nitrogen contains
Amount improves 3~8 times, and volatility is in that fragrant constituent content improves 2~4 times, and aflatoxin B1 is only 0~0.5ppm.This method contracts
Short broad bean paste valve fabrication cycle, it is a certain degree of to reduce aflatoxin contamination.Such as CN105420109A, natural composite microbial
Thing microbial inoculum and the method for producing bean paste, must be inoculated with salt solution, by bent valve by natural complex micro organism fungicide and saline
With inoculation salt solution mixed fermentation into sweet tea valve, capsicum unstrained spirits and sweet tea valve are entered into pond mix and through turning over, shining, reveal 1.5~36 months, obtained
Bean paste, the production fermentation period of its sweet tea valve of this method can be foreshortened to 25 days.Such as CN105192596A, it is a kind of sectional temperature-controlled
More micro- method for making Rapid Fermentation bean cotyledon altogether, starter-making stage adds aspergillus oryzae (making 3.042 in Shanghai) and Zygosaccharomyces rouxii (Mucor
Rouxianus) hyperbolic kind fermentation koji-making, then (45~47 DEG C of high temperature；55~58 DEG C) gradient temperature control fermentation, then add food
Dou Wei Si Salmonellas (Weissella cibaria) and Lu Shi Zygosaccharomyces AS2.181 combination deep layers turn making sweet tea valve.
Shorten the after fermentation cycle：Such as CN106520583A, a kind of preparation for being used to strengthen bean cotyledon after fermentation antimicrobial composition
Methods and applications, bean cotyledon after fermentation is mixed for by yeast agent, aspergillus oryzae microbial inoculum and lattice spore chamber bacteria agent, shortens the production cycle
6 months, amino nitrogen raising 20%, and point out that yeast is accessed on the peak (fermentation 30~60 days) produced in aflatoxins, it can suppress
The metabolism of Aspergillus flavus is produced, aflatoxins content is reduced.Such as CN103766862A, the system of the instant chilli oil capsicum thick broad-bean sauce of fermented type
Make method, respectively in fermentation phase access aspergillus oryzae and lactic acid bacteria so that obtained thick broad-bean sauce paste flavor is strong, rich in microorganism,
Trace element, aminoacid ingredient.Such as Liu Chaolan, " lactic acid bacteria and yeast Coculture techniques shorten the Pixian bean sauce ageing phase
Using ", China brewages, the 3rd phase in 2009；Salt tolerant lactic acid bacteria and saccharomycete are inoculated into the sauce unstrained spirits of bean paste and co-cultured,
After ageing 8 months, total ester of experimental group is dramatically increased, the level of access expansion ageing 12 months.
Process conditions controllability is good during ferment tank, the automaticity lifting of production technology, saves human cost, can
Large-scale production, therefore effectively save place, can use ferment tank, such as CN104207106A, a kind of capsicum bean cotyledon sauced
Preparation Method, after directly mixing fresh capsicum and broad bean valve, using Food grade GRP ferment tank, fermentation temperature control is 28
~38 DEG C, fermentation obtains finished product in 5 months.Through practice, there is problems with using ferment tank：Fermentation tank ferments for totally-enclosed,
Completely cutting off pathogenic bacteria（Aspergillus flavus, Escherichia coli）While also completely cut off fermentation needs natural environment in beneficial bacterium；Therefore,
Under conditions of departing from traditional weather exposure, azymous broad bean valve is used and fresh peppery according to CN104207106A method
Fermentation cylinder for fermentation is sent to after green pepper directly mixing, although shorten fermentation period, but the product finally obtained its fragrance, freshness
The requirement of existing bean paste is not reached.
The content of the invention
Present invention seek to address that in the prior art pithos fermentation, bar pond fermentation broad bean valve when exist：Fermentation period is long；Hair
Easy dye aspergillus flavus and Escherichia coli during ferment, causes obtained product aflatoxin and Escherichia coli is exceeded, product quality
Non-stabilized rate is not high, there is larger food safety risk, there is provided a kind of broad bean valve pot type is dilute for the problems such as causing environmental disruption
Wine with dregs fermentation process, this method is to be avoided that the advantages of pathogenic bacteria, working condition are controllable, easily-controllable, yield is high based on ferment tank,
For fermentation tank is used for into ferment making broad bean paste valve first, in combination with specific biological agent, and in the addition of specific opportunity simultaneously
Fermentation, can not only meet in the requirement of quality, it is to avoid the pollution of pathogenic bacteria in manufacturing process, while also retains tradition
Ferment the unique local flavor of sauce valve, takes up an area few, suitable large-scale industrial production, meets the market demand of bean paste.
In order to solve the above technical problems, the present invention is achieved through the following technical solutions:
A kind of thin mash fermented method of broad bean paste valve pot type, comprises the steps：
A, broad bean valve pre-treatment；
B, making broad bean valve zymogenic；
C, broad bean valve zymogenic pot type fermentation；
In step C, the pot type circulating fermentation method of the broad bean valve zymogenic is as follows：Broad bean valve zymogenic is sent to tank body lower part
Radial direction be provided with the fermentation tank of dividing plate, and make broad bean valve zymogenic in fermentation tank moisture be 51~75%, salt contains
Measure as 8~15%, control temperature to be fermented for 15~40 DEG C, in fermentation process, fermentation precipitation and fermentation tank will be fallen on from dividing plate
The liquid circulation of bottom is added on the material in fermentation tank, and when fermentation was to the 13rd~15 day, material is total when adding Preliminary fermentation
The 1 of weight~4 ‰ lactic acid bacteria bacterium powder fermentation, continue ferment 3~4 days after, add Preliminary fermentation when material gross weight 1~
4 ‰ saccharomycete bacterium powder continuing fermentations；Common fermentation obtains broad bean paste valve in 45~180 days；The saccharomycete bacterium powder is methamidophos bacterium
The combination of powder and torulopsis bacterium bacterium powder.
The broad bean paste valve prepared as stated above has following index systems：Moisture（g/100g）：51~75%, eat
Use salt（In terms of NaC1）：8~15%, total acid（In terms of lactic acid）：0.80~1.40%, amino-acid nitrogen（In terms of nitrogen）>=0.40%, it is big
Intestinal flora（MPN/g）≤0.3g.
In step C, the moisture that broad bean valve zymogenic is made by being separately added into salt, water is 51~75%, and salt content is 8
~15%, or first adding salt solution makes the moisture of broad bean valve zymogenic reach 51~75%, then adds salt so that broad bean valve
The salt content of zymogenic is 8~15%.
In step, the bacteria containing amount of lactic acid bacteria bacterium powder is 1 × 109CFU/g；The bacteria containing amount of methamidophos bacterium powder be 2 ×
1010CFU/g；The bacteria containing amount of torulopsis bacterium bacterium powder is 2 × 1010CFU/g.The saccharomycete bacterium powder is methamidophos bacterium powder
It is 7~8 to press bacterium number ratio with torulopsis bacterium bacterium powder:3~2 ratio combination.
In order to improve circulating pump operating efficiency, when liquid volume reach dividing plate to tank bottom space 3/4 when, be then turned on circulation
Pump.During the fermentation, the liquid of precipitation can be fewer and fewer, when no liquid is separated out in fermentation tank, stops pump circulation, only with stirring
Mix the mixing for carrying out material.
Broad bean paste valve fermentation tank is prepared invention further provides one kind, the fermentation tank includes tank body, the tank
Body is provided with dividing plate in the radial direction, and the dividing plate is arranged on the bottom of tank body, the dividing plate and is provided with liquid-leaking nozzle, described
Tank base is connected with circulating pump, and the circulating pump is connected to the top or top of tank body by pipeline.
When preparing broad bean paste valve using the ferment tank, fermentation tank will be fed to fermentation broad bean valve zymogenic and be placed in
On the dividing plate set in the radial direction of tank body lower part, in the presence of dividing plate, the moisture separated out in fermentation process can fall on hair
The bottom of fermentation tank, now, the circulating pump connected by tank base add Water Cycle on fermentation materials, in order to improve circulation
Pump work efficiency, when liquid volume reaches the 3/4 of dividing plate and tank bottom space, is then turned on circulating pump circulation.
It is preferred that, circulating pump can use underflow pump.In order that circulation pump circulation liquid can be evenly be poured onto on material,
Liquid spray head can be set at the top of tank body, liquid spray head is connected by pipeline with circulating pump.
In step, broad bean valve pretreatment process：Dried broad bean valve is by selecting, cleaning, and the dried broad bean valve of cleaning is put into
Digester, clear water is added into digester, until flood after dried broad bean valve, using steam be heated to more than 95 DEG C boilings 1.5~
2min, after boiling is good, draining, airing are cooled to 40 DEG C.
In stepb, broad bean valve zymogenic process is made：In the broad bean valve feeding spice machine equipment that step A is obtained, and lead to
Cross inoculation and connect powder machine access aspergillus oryzae bacterium powder and flour into spice machine equipment, stir, mixing time is 10~15min；
It is put into bent room after stirring, opens in the bent room of automatic steam control 35~42 DEG C of temperature and relative humidity more than 70%, keeps 48~72 small
When after obtain broad bean valve zymogenic, the aspergillus oryzae bacterium powder inoculum concentration is that step A prepares the 0.1~0.4% of broad bean valve quality,
The access amount of flour is 6~7%.
Beneficial effects of the present invention are as follows：
1st, the present invention makes the broad bean valve of bean paste, pithos compared with prior art and bar pond using ferment tank first
Ferment broad bean valve, and fermentation condition controllability is good, and more conducively industrialization, large-scale production, ferment tank can preferably realize hair
The industrialization and automated production of ferment, basis is provided for bean paste industry chain upgrade；During ferment tank, can greatly it reduce
Ectocine, is conducive to the control and stably of fermentation condition, so as to ensure each batch products steady quality.
2nd, ferment tank broad bean valve is that present invention firstly provides and if be only changed into round from pithos or bar pond
Fermentation tank, ferments in the case that other conditions are constant, in practice it has proved that, it can not obtain satisfactory（Fermentation fragrance, fermentation are grown
Taste, product quality）Broad bean paste valve, based on this, will obtain the broad bean that quality can at least reach that existing bar pond or pithos fermentation are obtained
Sauce valve quality, inventor is by the practice that studies for a long period of time, it is proposed that prepare the system, feasible of broad bean paste valve for ferment tank
Zymotechnique and process conditions；The salt content of control material of the present invention is 8~15% and water content is 51~75%, and temperature is 15
~40 DEG C of fermentations, amino-acid nitrogen content can be raised rapidly under this condition, but simultaneously, the growth of miscellaneous coccus also progressively strengthens, and is
Prevent from becoming sour and largely consumed with amino acid, the present invention added when fermentation was to 13~15 days 1~4 ‰ lactic acid bacteria bacterium powder after
Supervention ferment, the lactic acid bacteria bacterium powder of addition 1~4 ‰, main function is enough rapid acidified environment, and the environment after acidifying is not only able to
Quickly restrain miscellaneous coccus to continue to multiply, it is to avoid generation of becoming sour；Proteinase activity is set progressively to weaken simultaneously so that amino nitrogen delays
Slowly peak is increased on a small quantity；Suitable yeasting can also be provided for the yeast subsequently added, and there is provided the generation of fragrance matter
Basic substance, finally improves broad bean paste valve fragrance；Avoid after the completion of fermentation that amino-acid nitrogen content is too high causes broad bean on the whole
Sauce valve only has delicate flavour not have fragrance, it is ensured that broad bean paste valve local flavor balanced in taste；
Using the present invention technical process and under the conditions of, make bean cotyledon zymogenic to be fermented water content may be up to 51~75% without
Influence the progress of fermentation and obtain the quality of product, so, only just can be by with circulating pump without stirring in whole fermentation process
Material is well mixed, without stirring in fermentation process；Obtained from broad bean paste valve be dilute wine with dregs shape, the later stage be used for bean paste system
During standby, convenient transmission improves the mechanization degree of production, while reducing the broken feelings of broad bean paste valve during the fermentation
Condition.
The present invention adds 1~4 ‰ methamidophos bacterium powders and torulopsis bacterium after 3~5 days of lactic acid bacteria bacterium powder are added
Bacterium powder, the alcohols material of fermenting and producing forms various fragrance matters by complicated biochemical reaction in acid condition.
It was verified that using above-mentioned technical process of the invention, generate on a large scale truly feasible, filled up ferment tank system
The blank of standby broad bean paste valve；When being fermented using the technique, fermentation salinity can be reduced to 8%, reduce the growing amount of haline water.
The present invention sets circulating pump by setting dividing plate in fermentation tank bottom, so, the liquid separated out in fermentation process
Gather in fermenter base, liquid circulation can be added on broad bean valve at the top of fermentation tank by circulating pump, reach it is micro- life
Thing adheres to uniform effect, and broad bean valve material is seated on dividing plate, and broad bean valve and liquid are kept apart, pump circulation is being used
When, broad bean valve will not be drawn into circulating pump, it is to avoid broad bean valve, which is mixed into pump, influences the work of pump.
In the prior art, the broad bean paste valve prepared is present in the form of intermediate products, the broad bean prepared
Sauce valve does not have index request, is a kind of semi-finished product, is unfavorable for the monitoring of after fermentation condition when being made for bean paste, can not
As a kind of single production marketing, and the broad bean paste valve prepared using the inventive method, finger with determination, stable
Mark system, is a kind of finished product, can industrialization production and sale.
Brief description of the drawings
Fig. 1 is fermentation tank structural representation of the present invention；
Fig. 2 is diaphragm structure schematic diagram.
The reference of above-mentioned accompanying drawing is：1 tank body, 2 dividing plates, 3 circulating pumps, 4 liquid spray heads, 5 liquid-leaking nozzles.
Embodiment
The present invention is described in detail with reference to specific embodiment.
Embodiment 1
The present embodiment is described in detail so that 86.5kg broad bean valve raw materials prepare broad bean paste valve as an example
A kind of thin mash fermented method of broad bean paste valve pot type, comprises the steps：
A broad bean valve pre-treatments；Dried broad bean valve 86.75kg is weighed, is selected by bean sorter, cleaning machine is cleaned, and obtains 84.84kg silkworms
Bean cotyledon, will be put into digester by the broad bean valve selected, cleaned, clear water is added into digester, until flooding after broad bean valve, is made
95 DEG C of boilings maintained above 2 minutes or so are heated to steam；After boiling is good, draining is put into Wind-cooling type auger and cooled down, airing
To 40 DEG C, 160.44kg broad bean valves are obtained, now absorb water 75.60kg；, it is standby
B makes broad bean valve zymogenic；The good broad bean valve of airing is sent in blender, then by 10.5kg flour, 0.252kg rice
Aspergillus bacterium powder is respectively connected into blender by connecing powder machine, is fully stirred with broad bean valve, and mixing time is
15min；Bent room is put into after stirring, 40 DEG C or so of temperature and relative humidity in the bent room of automatic steam control is opened and more than 70%, keeps 48
Hour, after the completion of obtain broad bean valve zymogenic 172kg；It is standby；
The pot type fermentation of C broad bean valve zymogenics；
172kg broad bean valves zymogenic will be obtained in step B and adds the salt solution and 11.76kg edible salts that 173.28kg salt content is 20%
After be sent in fermentation tank, and be seated on the dividing plate that the bottom of fermentation tank is set in the radial direction, control temperature to enter for 20 DEG C
Row fermentation, has in fermentation process part body fluid to separate out and is accumulated by dividing plate in fermenter base, when liquid volume reach dividing plate with
Tank bottom space 3/4 when, using circulating pump by separate out liquid circulation add fermentation tank material on, when fermentation to the 15th day, add
0.344kg lactic acid bacteria bacterium powder fermentation, after 3 days, adds 0.482 ㎏ methamidophos bacterium powder and 0.206 ㎏ torulopsis bacterium bacterium
Powder；Common fermentation obtains broad bean paste valve in 76 days.
In the present embodiment, the Lu Shi yeast is with torulopsis by weight 7：3 add.
Embodiment 2
The present embodiment explanation so that 141kg broad beans prepare broad bean paste valve as an example.
A kind of thin mash fermented method of broad bean paste valve pot type, comprises the steps：
A broad bean valve pre-treatments；Dried broad bean valve 141kg is weighed, is selected by bean sorter, cleaning machine is cleaned, and obtains 138.2kg broad beans
Valve, will be put into digester by the ㎏ of broad bean valve 138.2 for selecting, cleaning, clear water is added into digester, until flooding broad bean valve
Afterwards, 95 DEG C of boilings maintained above 2 minutes or so are heated to using steam；After boiling is good, draining is put into Wind-cooling type auger and cooled down,
Airing obtains 261.36kg broad bean valves to 40 DEG C, and absorb water 123.15kg, standby；
B makes broad bean valve zymogenic；The good broad bean valve of airing is sent in blender, then by 17.1kg flour, 0.41kg rice
Aspergillus bacterium powder is respectively connected into blender by connecing powder machine, is fully stirred with broad bean valve, and mixing time is
15min；Bent room is put into after stirring, 15 DEG C or so of temperature and relative humidity in the bent room of automatic steam control is opened and more than 70%, keeps 48
Hour, after the completion of obtain broad bean valve zymogenic 280.2kg, it is standby；
The pot type fermentation of C broad bean valve zymogenics；
By the 280.2kg broad bean valves zymogenic prepared in step B add 140.53kg salt content for 20% salt solution and
It is sent in fermentation tank, and is seated on the dividing plate that the bottom of fermentation tank is set in the radial direction after 41.18kg edible salts, is controlled
Temperature is 18 DEG C and fermented have part body fluid to separate out in fermentation process and accumulated by dividing plate in fermenter base, work as liquid bulk
When product reaches the 3/4 of dividing plate and tank bottom space, liquid circulation will be separated out using circulating pump and added on the material of fermentation tank, when fermentation extremely
13.5th day, 1.844kg lactic acid bacteria bacterium powder fermentation is added, after 4 days, 0.369 ㎏ methamidophos bacterium powder and 0.092 ㎏ is added
Torulopsis bacterium bacterium powder；Common fermentation obtains broad bean paste valve in 100 days.
In the present embodiment, the Lu Shi yeast is with torulopsis by weight 8：2 add.
Embodiment 3
A kind of thin mash fermented method of broad bean paste valve pot type, comprises the steps：
A broad bean valve pre-treatments；Prepare broad bean paste valve:Dried broad bean valve 705kg is weighed, selects, cleaning machine is cleaned, obtains by bean sorter
To 691kg broad bean valves, digester will be put into by the broad bean valve selected, cleaned, clear water be added into digester, until flooding silkworm
After bean cotyledon, 95 DEG C of boilings maintained above 2 minutes or so are heated to using steam；After boiling is good, draining is put into Wind-cooling type auger
Cooling, airing obtains 1306.8kg broad bean valves, now absorb water 615.75kg, standby to 40 DEG C；
B makes broad bean valve zymogenic；The good broad bean valve of airing is sent in blender, then by 85.5kg flour, 2.05kg rice
Aspergillus bacterium powder is respectively connected into blender by connecing powder machine, is fully stirred with broad bean valve, and mixing time is
15min；Bent room is put into after stirring, 40 DEG C or so of temperature and relative humidity in the bent room of automatic steam control is opened and more than 70%, keeps 48
Hour, after the completion of obtain broad bean valve zymogenic 1401kg；It is standby
The pot type fermentation of C broad bean valve zymogenics；
The 1401kg broad bean valves zymogenic that step B is obtained is sent to after adding 451.28kg20% saline solutions and 62.96kg edible salts
In fermentation tank, and it is seated on the dividing plate that the bottom of fermentation tank is set in the radial direction, controls temperature to be fermented for 15 DEG C, sends out
There is part body fluid to separate out during ferment to accumulate in fermenter base by dividing plate, when liquid volume reaches dividing plate and tank bottom space
When 3/4, liquid circulation will be separated out using circulating pump and added on the material of fermentation tank, when fermentation was to the 14th day, 3.93kg breast is added
Sour bacterium bacterium powder fermentation, after 4 days, adds 5.89 ㎏ methamidophos bacterium powders and 1.96 ㎏ torulopsis bacterium bacterium powders；Common fermentation 180 days
Obtain broad bean paste valve.
Embodiment 4
A kind of thin mash fermented method of broad bean paste valve pot type, comprises the steps：
A broad bean valve pre-treatments：Dried broad bean valve 1410kg is weighed, is selected by bean sorter, cleaning machine is cleaned, and obtains 1382kg broad beans
Valve, will be put into digester by the broad bean valve selected, cleaned, clear water is added into digester, until flooding after broad bean valve, is used
Steam is heated to 95 DEG C of boilings maintained above 2 minutes or so；After boiling is good, draining is put into Wind-cooling type auger and cooled down, and airing is extremely
40 DEG C, 2613.6kg broad bean valves are obtained, now absorb water 1231.5kg；It is standby；
B makes broad bean valve zymogenic；The good broad bean valve of airing is sent in blender, then by 171kg flour, 4.1kg meter Qu
Mould powder is respectively connected into blender by connecing powder machine, is fully stirred with broad bean valve, and mixing time is 15min；
Bent room is put into after stirring, 40 DEG C or so of temperature and relative humidity in the bent room of automatic steam control is opened and more than 70%, is kept for 48 hours,
After the completion of obtain broad bean valve zymogenic 2802kg, it is standby；
The pot type fermentation of C broad bean valve zymogenics；
The 2802kg broad bean valves zymogenic that step B is obtained is sent to fermentation after adding 5697.17kg water and 739.06kg edible salts
In tank, and it is seated on the dividing plate that the bottom of fermentation tank is set in the radial direction, controls temperature to be fermented for 17 DEG C, fermented
Cheng Zhongyou parts body fluid is separated out to be accumulated by dividing plate in fermenter base, when liquid volume reaches the 3/4 of dividing plate and tank bottom space
When, liquid circulation will be separated out using circulating pump and added on the material of fermentation tank, when fermentation was to the 13rd day, 9.24kg lactic acid bacteria is added
Bacterium powder is fermented, after 3 days, adds 6.47 ㎏ methamidophos bacterium powders and 2.773 ㎏ torulopsis bacterium bacterium powders；Common fermentation is obtained for 160 days
Broad bean paste valve.
Embodiment 5
A kind of thin mash fermented method of broad bean paste valve pot type, comprises the steps：
A broad bean valve pre-treatments：Dried broad bean valve is weighed, digester is put into after bean sorter is selected, cleaning machine is cleaned, adds clear water
Until flooding after broad bean valve, 95 DEG C of boilings maintained above 2 minutes or so are heated to；After boiling is good, draining, airing are cooled to 40
DEG C, it is standby；
B makes broad bean valve zymogenic；The good broad bean valve of airing in step A is sent in blender, then by flour, aspergillus oryzae
Powder is respectively connected into blender by connecing powder machine, is fully stirred with broad bean valve, and mixing time is 15min；Stirring
After be put into bent room, open 40 DEG C or so of temperature and relative humidity in the bent room of automatic steam control and more than 70%, kept for 48 hours, completed
After obtain broad bean valve zymogenic, it is standby；Wherein, aspergillus oryzae inoculum concentration is the 0.1% of broad bean valve quality, and the access amount of flour is broad bean
The 6% of valve.
The pot type fermentation of C broad bean valve zymogenics；
The obtained broad bean valve zymogenics of step B are sent into tank body lower part to be provided with the fermentation tank of dividing plate in the radial direction, and made
The moisture of broad bean valve zymogenic is 65% in fermentation tank, and salt content is 8% and is seated in the bottom of fermentation tank and sets in the radial direction
On the dividing plate put, control temperature to be fermented for 35 DEG C, in fermentation process, fermentation is separated out and fermenter base is fallen on from dividing plate
Liquid circulation add fermentation materials on, when fermentation to the 13rd day, add Preliminary fermentation when material gross weight 1.5 ‰ lactic acid
Bacterium bacterium powder is fermented, after 3 days, the 2.5 ‰ saccharomycete bacterium powders fermentation of material gross weight when adding Preliminary fermentation；Common fermentation obtains silkworm in 65 days
Beans sauce valve；The saccharomycete bacterium powder is the combination of methamidophos bacterium powder and torulopsis bacterium bacterium powder.
In step C, the moisture of broad bean valve zymogenic is set to be 65% by adding salt and water, salt content is 8%
In the present embodiment, the saccharomycete bacterium powder is that methamidophos bacterium powder and torulopsis bacterium bacterium powder are 7 by bacterium number ratio:3
Ratio is combined.
Embodiment 6
The present embodiment is carried out according to the method for embodiment 5, and difference is：
In stepb, aspergillus oryzae inoculum concentration is the 0.4% of broad bean valve, and the access amount of flour is the 7% of broad bean valve.
In step C, broad bean valve zymogenic moisture is 55% in fermentation tank, and salt content is 12%, and it is 28 DEG C to control temperature
Fermented, when fermentation was to the 15th day, the 1 ‰ lactic acid bacteria bacterium powder fermentation of material gross weight, continues to send out when adding Preliminary fermentation
After ferment 4 days, the 4 ‰ saccharomycete bacterium powders fermentation of material gross weight when adding Preliminary fermentation；Common fermentation obtains broad bean paste valve in 90 days；It is described
Saccharomycete bacterium powder is the combination of methamidophos bacterium powder and torulopsis bacterium bacterium powder.
In the present embodiment, the saccharomycete bacterium powder is that methamidophos bacterium powder and torulopsis bacterium bacterium powder are 8 by bacterium number ratio:
2 ratio combination.
Embodiment 7
The present embodiment is carried out according to the method for embodiment 5, and difference is：
In stepb, aspergillus oryzae inoculum concentration is the 0.3% of broad bean valve, and the access amount of flour is the 7% of broad bean valve.
It is to make in fermentation tank broad bean valve zymogenic moisture be 75%, salt content is 10% in step C, controls the temperature to be
40 DEG C are fermented, and when fermentation was to the 15th day, 4 ‰ lactic acid bacteria bacterium powder of material gross weight is fermented when adding Preliminary fermentation, after
After supervention ferment 4 days, the 1 ‰ saccharomycete bacterium powders fermentation of material gross weight when adding Preliminary fermentation；Common fermentation obtains broad bean paste valve in 45 days；
The saccharomycete bacterium powder is the combination of methamidophos bacterium powder and torulopsis bacterium bacterium powder.
In the present embodiment, the saccharomycete bacterium powder is that methamidophos bacterium powder and torulopsis bacterium bacterium powder are 8 by bacterium number ratio:
2 ratio combination.
Embodiment 8
The present embodiment is carried out according to the method for embodiment 5, and difference is：
It is to make broad bean valve zymogenic moisture in fermentation tank be 51%, salt content is 13%, it is 40 DEG C to control temperature in step C
Fermented, when fermentation was to the 15th day, the 3 ‰ lactic acid bacteria bacterium powder fermentation of material gross weight, continues to send out when adding Preliminary fermentation
After ferment 4 days, the 4 ‰ saccharomycete bacterium powders fermentation of material gross weight when adding Preliminary fermentation；Common fermentation obtains broad bean paste valve in 60 days；It is described
Saccharomycete bacterium powder is the combination of methamidophos bacterium powder and torulopsis bacterium bacterium powder.
In step C, the moisture of broad bean valve zymogenic is set to be 51% by adding salt solution and salt, salt content is 13%.
Embodiment 9
The present embodiment is carried out according to the method for embodiment 5, and difference is：
It is to make broad bean valve zymogenic moisture in fermentation tank be 70%, salt content is 15%, it is 20 DEG C to control temperature in step C
Fermented, when fermentation was to the 15th day, the 3.5 ‰ lactic acid bacteria bacterium powder fermentation of material gross weight, continues when adding Preliminary fermentation
After fermentation 4 days, the 2.5 ‰ saccharomycete bacterium powders fermentation of material gross weight when adding Preliminary fermentation；Common fermentation obtains broad bean paste in 180 days
Valve；The saccharomycete bacterium powder is the combination of methamidophos bacterium powder and torulopsis bacterium bacterium powder.
In step C, the moisture of broad bean valve zymogenic is set to be 70% by adding salt and water, salt content is 15%.
In above-described embodiment 1~9, the bacteria containing amount of the lactic acid bacteria bacterium powder is 1 × 109CFU/g；The methamidophos bacterium
The bacteria containing amount of powder is 2 × 1010CFU/g；The bacteria containing amount of the torulopsis bacterium bacterium powder is 2 × 1010CFU/g.
In order to improve circulating pump operating efficiency, when liquid volume reach dividing plate to tank bottom space 3/4 when, be then turned on circulation
Pump circulation.During the fermentation, the liquid of precipitation can be fewer and fewer, when no liquid is separated out in fermentation tank, stops pump circulation.
Fermentation tank in above-described embodiment 1~9 includes tank body, as shown in figure 1, the fermentation tank includes tank body 1, the tank
Body 1 is provided with dividing plate 2 in the radial direction, and the dividing plate 2 is arranged on the bottom of tank body, the dividing plate 2 and is provided with liquid-leaking nozzle 5,
The bottom of the tank body 1 is connected with circulating pump 3, and the circulating pump 3 is connected to the top or top of tank body 1 by pipeline.It is described
Circulating pump 3 is underflow pump；In order that circulation pump circulation liquid can be evenly be poured onto on material, the top of the tank body 1 is set
Liquid spray head 4 is put, the liquid spray head 4 is connected by pipeline with circulating pump 3.
The broad bean paste valve that embodiment 1~9 is obtained detected, organoleptic indicator：Color and luster, flavour, smell（Detection method：
1kg is taken to be visually observed under natural light, nasil, mouth are tasted）, impurity（GB/T5494）, testing result shows that the inventive method is obtained
Broad bean paste valve color and luster be in light yellow or brown, balanced in taste suitable, no stone, hair, metal impurities.
Obtained physical and chemical index will be detected：Salinity（GB/T12457）, moisture（GB5009.3）, amino-acid nitrogen（GB/
I5009.4）, total acid（GB/I5009.4）, Escherichia coli GB4789.3 (in advance verify) result statistics in table 1 below；
Table 1
Claims (9)
1. a kind of thin mash fermented method of broad bean paste valve pot type, it is characterised in that：Comprise the steps：
A, broad bean valve pre-treatment；
B, making broad bean valve zymogenic；
C, broad bean valve zymogenic pot type fermentation；
In step C, the pot type circulating fermentation method of the broad bean valve zymogenic is as follows：Broad bean valve zymogenic is sent to tank body lower part
Radial direction be provided with the fermentation tank of dividing plate, and make broad bean valve zymogenic in fermentation tank moisture be 51~75%, salt contains
Measure as 8~15%, control temperature to be fermented for 15~40 DEG C, in fermentation process, fermentation precipitation and fermentation tank will be fallen on from dividing plate
The liquid circulation of bottom is added on the material in fermentation tank, and when fermentation was to the 13rd~15 day, material is total when adding Preliminary fermentation
The 1 of weight~4 ‰ lactic acid bacteria bacterium powder fermentation, continue ferment 3~4 days after, add Preliminary fermentation when material gross weight 1~
4 ‰ saccharomycete bacterium powder continuing fermentations；Common fermentation obtains broad bean paste valve in 45~180 days；The saccharomycete bacterium powder is methamidophos bacterium
The combination of powder and torulopsis bacterium bacterium powder.
2. a kind of thin mash fermented method of broad bean paste valve pot type according to claim 1, it is characterised in that：The broad bean paste valve
With following index systems：Moisture：51~75%, edible salt：8~15%, total acid：0.80~1.40%, amino-acid nitrogen >=
0.40%th, coliform≤0.3MPN/g.
3. a kind of thin mash fermented method of broad bean paste valve pot type according to claim 1, it is characterised in that：In step,
Broad bean valve pretreatment process：Dried broad bean valve is by selecting, cleaning, and the dried broad bean valve of cleaning is put into digester, adds into digester
Enter clear water, until flooding after dried broad bean valve, more than 95 DEG C 1.5~2min of boiling are heated to using steam, after boiling is good, draining,
It is cooled to 40 DEG C.
4. a kind of thin mash fermented method of broad bean paste valve pot type according to claim 1, it is characterised in that：In stepb, make
Make broad bean valve zymogenic process：In the broad bean valve feeding spice machine equipment that step A is obtained, and meter Qu is accessed by connecing powder machine
Mould powder and flour stir into spice machine equipment, and mixing time is 10~15min；Bent room is put into after stirring, opens and steams
35~42 DEG C of temperature and relative humidity obtain broad bean valve zymogenic, institute more than 70% after being kept for 48~72 hours in the bent room of vapour control
State aspergillus oryzae bacterium powder inoculum concentration and prepare the 0.1~0.4% of broad bean valve quality for step A, the access amount of flour is 6~7%.
5. a kind of thin mash fermented method of broad bean paste valve pot type according to claim 1, it is characterised in that：In step C, lead to
Cross in step C, by adding salt and water, or addition salt solution and salt cause broad bean valve moisture to be 51~75%, and salt content reaches
To 8~15%.
6. a kind of thin mash fermented method of broad bean paste valve pot type according to claim 1, it is characterised in that：In step C, breast
The bacteria containing amount of sour bacterium bacterium powder is 1 × 109CFU/g；The bacteria containing amount of methamidophos bacterium powder is 2 × 1010CFU/g；Torulopsis bacterium
The bacteria containing amount of bacterium powder is 2 × 1010CFU/g；The saccharomycete bacterium powder is that methamidophos bacterium powder and torulopsis bacterium bacterium powder press bacterium
Number is than being 7~8:3~2 ratio combination.
7. a kind of thin mash fermented method of broad bean paste valve pot type according to claim 1, it is characterised in that：In step C, when
When the volume for separating out liquid reaches the 3/4 of dividing plate and tank bottom space, then start the cycle over.
8. a kind of thin mash fermented method of broad bean paste valve pot type according to claim 1, it is characterised in that：The fermentation tank bag
Include tank body（1）, the tank body（1）Dividing plate is provided with the radial direction（2）, the dividing plate（2）The bottom of tank body is arranged on, it is described
Dividing plate（2）On be provided with liquid-leaking nozzle（5）, the tank body（1）Bottom be connected with circulating pump（3）, the circulating pump（3）Pass through pipe
Road is connected to tank body（1）Top or top.
9. a kind of thin mash fermented method of broad bean paste valve pot type according to claim 8, it is characterised in that：The circulating pump
（3）For underflow pump；The tank body（1）Top set liquid spray head（4）, the liquid spray head（4）By pipeline with following
Ring pump（3）Connection.
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