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Fragrance strengthening method of thick broad-bean sauce

A technology of bean paste and technology, which is applied to the functions of food ingredients, yeast-containing food ingredients, food science, etc., can solve the problems of complex production of bean paste, few unique features, and stereotyped taste, so as to facilitate the elimination of toxins and reduce Cancer and heart disease, effect of lowering cholesterol levels

Inactive Publication Date: 2017-11-28
周奉捷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing bean paste is complicated to make, and the taste is the same, and there are few unique features

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0012] A flavor-increasing process for soybean paste, comprising the steps of:

[0013] (1) Ordinary bean paste is fermented for 20-30 days at a product temperature of 35-40°C;

[0014] (2) cooling down to 30-35° C., adding 0.1-.03% by weight of Luxie yeast and 0.1-0.2% by weight of Torulopsis globosa, and carrying out post-fermentation for 15-20 days to obtain the product.

[0015] Wherein, the bean paste, calculated by mass fraction, consists of 30 parts of avocado pulp, 65 parts of watercress song, 25 parts of dried okra, 19 parts of edible oil, 4 parts of ginger, 4 parts of garlic, 5 parts of salt, and sesame oil. 1 part and 4 parts of five-spice powder; wherein, the five-spice powder is a mixture of star anise, Chinese prickly ash, fennel, dried ginger and tangerine peel.

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PUM

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Abstract

The invention discloses a fragrance strengthening method of thick broad-bean sauce. The fragrance strengthening method comprises following steps: 1, common thick broad-bean sauce is subjected to fermentation at a product temperature ranging from 35 to 40 DEG C for 20 to 30 days; 2, the product temperature is reduced to 30 to 35 DEG C, 0.1 to 0.3wt% of Saccharomyces rouxii and 0.1 to 0.2wt% of Torulopsis are added for 15 to 20 days of later fermentation so as to obtain a finished product.

Description

technical field [0001] The invention belongs to the field of food accessories, in particular to a process for increasing the flavor of bean paste. Background technique [0002] As we all know, soybeans are rich in protein, phospholipids and various essential amino acids, and have high nutritional value. They have been one of the favorite foods of our people since ancient times. Doubanjiang is made from soybeans fermented by microorganisms. It eliminates the factors that inhibit nutrition in soybeans and produces a variety of substances with fragrance, so it is easier to be digested and absorbed by the human body. More importantly, it increases the content of vitamin B12. Therefore, Doubanjiang It is very popular and loved by people. But existing bean paste is complicated to make, and the taste is stereotyped, has little uniqueness. Contents of the invention [0003] In order to overcome the deficiencies in the prior art, the invention provides a process for increasing th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L19/00A23L33/00A23L11/50
CPCA23L19/00A23L19/03A23L33/00A23V2002/00A23L11/50A23V2200/30A23V2200/32A23V2200/3262A23V2250/76
Inventor 周奉捷
Owner 周奉捷
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