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Preparation process of bean paste containing tartary buckwheat polysaccharide

A production process, the technology of bean paste, which is applied in the direction of polysaccharide/gum-containing food ingredients, food ingredients as taste improvers, and the function of food ingredients, etc., can solve the problems of potential safety hazards, high content of biogenic amines in bean paste, and achieve prevention of constipation, Effects of avoiding food safety hazards and treating obesity

Active Publication Date: 2018-04-06
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Doubanjiang produced according to the process of GBT 20560-2006 "Geographical Indication Product Pixian Douban" has a high content of biogenic amines, which has certain safety hazards

Method used

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  • Preparation process of bean paste containing tartary buckwheat polysaccharide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Preparation of short-chain tartary buckwheat polysaccharide

[0023] Choose 1.0kg tartary buckwheat skin powder as raw material and extract with 5.0L water. The extract was then precipitated with 20L of absolute ethanol to obtain crude tartary buckwheat polysaccharide, which was further separated by glucose gel G-25, collected tartary buckwheat polysaccharide fractions with a DP range of 5-10, and dried to obtain 135g tartary buckwheat short-chain polysaccharide. Detected by the laser scattering detector, the distribution range of more than 90% DP is 5-8.

[0024] (2) Homogeneous raw materials

[0025] Choose 1.0kg traditional Pixian Douban as the raw material, add 1.0L of water, and carry out ultra-fine crushing, so that more than 90% of the bean paste can be passed through a 100-mesh steel wire sieve, filtered, and homogenized by a high-shear homogenizer to obtain 1.75kg Bean sauce ingredients.

[0026] (2) Add tartary buckwheat polysaccharide

[0027] Add 70 g of tartar...

Embodiment 2

[0031] (1) Preparation of short-chain tartary buckwheat polysaccharide

[0032] Choose 1.0kg tartary buckwheat skin powder as raw material, and extract with 4.0L water. The extract was then precipitated with 20L of absolute ethanol to obtain crude tartary buckwheat polysaccharides, which were further separated by a glucose gel G-25 column to collect tartary buckwheat polysaccharides with a DP range of 5-10. After drying, 120g tartary buckwheat short-chain polysaccharides were obtained. . Detected by laser scattering detector, the distribution range of DP over 90% is 6-9.

[0033] (2) Homogeneous raw materials

[0034] Choose 1.0kg of traditional Pixian Douban as the raw material, add 1.0L of water, and carry out ultra-fine pulverization, so that more than 90% of the bean paste can pass through a 100-mesh steel wire sieve and homogenized by a high-shear homogenizer to obtain 1.75kg of bean paste raw material.

[0035] (3) Add short-chain tartary buckwheat polysaccharide

[0036] 52.5...

Embodiment 3

[0040] (1) Preparation of short-chain tartary buckwheat polysaccharide

[0041] Choose 1.0kg tartary buckwheat skin powder as raw material and extract with 6.0L water. The extract was then precipitated with 18L of absolute ethanol to obtain crude tartary buckwheat polysaccharide, which was further separated by a glucose gel G-25 column to collect DP <10 short-chain polysaccharide fraction, after drying, 184g of tartary buckwheat short-chain polysaccharide is obtained. Detected by laser scattering detector, the distribution range of DP over 90% is 3-10.

[0042] (2) Homogeneous raw materials

[0043] Choose 1.0 kg of traditional Pixian Douban Douban as raw material, add 1.0L of water, carry out ultra-fine pulverization, filtration, and homogenize through a high-shear homogenizer to obtain 1.75 kg of Douban paste raw materials.

[0044] (2) Add tartary buckwheat polysaccharide

[0045] Add 87.5 g of tartary buckwheat polysaccharide with a DP value of 3-10 to the bean paste raw material ...

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Abstract

The invention discloses a preparation process of bean paste containing tartary buckwheat polysaccharide. The preparation process comprises the following steps: (1) adding water to Pixian bean paste manufactured by a traditional process, and performing pulverizing, filtering and homogenizing to obtain the raw material of the bean paste; (2) adding tartary buckwheat polysaccharide to the raw material of the bean paste treated in the step (1), wherein the tartary buckwheat polysaccharide is 3-5% of the raw material of the bean paste by weight and the DP range of 90% or more of the tartary buckwheat polysaccharide is 5-10; and (3) performing temperature control treatment on the raw material of the bean paste treated in the step (2), maintaining the temperature at 35-40 DEG C and performing heat preservation for 15-25 hours to obtain the final product of the bean paste. The bean paste containing tartary buckwheat polysaccharide disclosed by the invention is processed on the basis of the original Pixian bean paste and is realized by adding the tartary buckwheat short chain polysaccharide to the traditional Pixian bean paste and performing secondary fermentation; and the addition of the tartary buckwheat short chain polysaccharide can increase the variety of flavor components as well as obviously reduce the total amount of biogenic amine.

Description

Technical field [0001] The invention belongs to the field of food processing, and specifically relates to a process for preparing tartary buckwheat polysaccharide bean paste. Background technique [0002] Pixian Douban is produced in Pixian County, Sichuan Province and has a history of 300 years. It uses fresh red pepper, green-skin broad beans, high-quality flour, refined edible salt as raw materials, and is made by natural crafting and fermentation through traditional techniques such as turning, drying, and dew. It has the characteristics of crispy watercress and slag, rich soy sauce, reddish brown oily and shiny, spicy but not dry, moderately viscous, and mellow and long aftertaste. It is known as the "soul of Sichuan cuisine". [0003] Biogenic amine is a general term for a class of low molecular weight organic compounds with biological activity and nitrogen. Including histamine, tyramine, etc. Biogenic amines exist in a variety of foods, especially fermented foods, such as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/125A23L11/50
CPCA23L33/125A23V2002/00A23L11/50A23V2200/16A23V2200/3262A23V2200/328A23V2200/32A23V2200/332A23V2250/51
Inventor 吴韬王庆慧李伟丽袁旭车振明
Owner XIHUA UNIV
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