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Low-salt bean paste and preparation method thereof

A salted bean and bean paste technology, applied in the field of low-salt bean paste and its preparation, can solve the problems of the flavor of the bean paste and the influence of malnutrition, not meeting the requirements of healthy food, and the high salt content of the bean paste, so as to achieve good flavor and aroma. Nutritional value, the effect of enhancing nutritional value

Active Publication Date: 2018-12-11
贵州古香园酿造调味品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Appropriate concentration of table salt can inhibit the reproduction of bacteria and prevent the fermented soy sauce from spoilage, but the addition of table salt makes the salt content of bean paste high (≥5%), which is not suitable for patients with high blood pressure, kidney disease and peptic ulcer patients. It meets the requirements of healthy food. At present, in order to solve the problem of high salt content in bean paste, the method of diluting the whole system of bean paste is often used to reduce the salt content. The flavor and nutrition of the sauce can have adverse effects

Method used

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  • Low-salt bean paste and preparation method thereof
  • Low-salt bean paste and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033]A low-salt bean paste prepared by the following method:

[0034] (1) Watercress treatment: pour 20kg of dried watercress flesh into a soaking container, add water and soak for 40 minutes;

[0035] (2) Koji making: After the watercress soaking is completed, pick up and drain, send it to the fermentation room to make koji, add 0.225% Aspergillus oryzae, 0.03% Pediococcus halophilus, and 0.05% Mucor radiata, the temperature of the koji room 37.5°C, fermentation time 2-4d;

[0036] (3) Making sauce unstrained spirits: put the prepared watercress koji into a fermentation container, add 4% parsley, 7% dill, 3.5% oregano, and then add 4% salt and 20% water , stir evenly, let it ferment naturally, after the sauce body turns reddish-brown or brown, ferment in low oxygen for 4.5 months to get watercress and sauce unstrained spirits;

[0037] (4) Pepper treatment: remove 100kg of fresh peppers, remove moths, mildew and sundries, wash with water and drain, break into sauce, add 0....

Embodiment 2

[0044] A low-salt bean paste prepared by the following method:

[0045] (1) Watercress treatment: pour 20kg of dried watercress flesh into a soaking container, add water and soak for 20 minutes;

[0046] (2) Koji making: After the watercress soaking is completed, pick up and drain, send it to the fermentation room to make koji, add 0.15% Aspergillus oryzae, 0.01% Pediococcus halophilus, and 0.03% Mucor radiata, the temperature of the koji room 30°C, fermentation time 2d;

[0047] (3) Making sauce unstrained spirits: put the prepared watercress koji into a fermentation container, add 2% parsley, 4% dill, 2% oregano, 3% salt and 15% water , stir evenly, let it ferment naturally, after the sauce body turns reddish-brown or brown, ferment in low oxygen for 3 months to get watercress and sauce unstrained spirits;

[0048] (4) Pepper treatment: remove 100kg of fresh peppers, remove moths, mildew and sundries, wash with water and drain, break into paste, add 0.05% Pediococcus halop...

Embodiment 3

[0055] A low-salt bean paste prepared by the following method:

[0056] (1) Watercress treatment: pour 20kg of dried watercress flesh into a soaking container, add water and soak for 60 minutes;

[0057] (2) Koji making: After the watercress soaking is completed, pick up and drain, send it to the fermentation room to make koji, add 0.3% Aspergillus oryzae, 0.05% Pediococcus halophilus, and 0.07% Mucor radiata, the temperature of the koji room 45℃, fermentation time 4d;

[0058] (3) Sauce-making unstrained spirits: put the prepared watercress koji into a fermentation container, add 6% parsley, 10% dill, 5% oregano, 5% salt and 25% water , stir evenly, let it ferment naturally, after the sauce body turns reddish-brown or brown, ferment in low oxygen for 6 months to get watercress and sauce unstrained spirits;

[0059] (4) Pepper treatment: remove 100kg of fresh peppers, remove moths, mildew and sundries, wash with water and drain, break into paste, add 0.1% Pediococcus halophi...

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Abstract

The invention relates to the technical field of food, and particularly relates to low-salt bean paste and a preparation method thereof. According to the invention, the usage amount of salt is reduced,halves of bean containing mixed parsley, dill and oregano are fermented using Aspergillus oryzae, Pediococcus halophilus, and Actinomucor elegans, so that the beneficial components of the halves of beans are sufficiently dissolved, and the flavors of the halves of bean are enhanced; pepper is fermented using Pediococcus halophilus and Tetragenococcus halophilus to sufficiently dissolve out the beneficial components in pepper, so that the aroma of pepper is stronger; the fermented halves of bean, bean sauce mash and fermented pepper paste are mixed, Pichia pastoris and leuconostoc mesenteroides are added to the mixture and then fermented, so that flavors of the halves of bean are fused together, and effects of enhancing aroma and promoting nutritive values of the bean paste are achieved. The low-salt bean paste is finally obtained using the preparation method of the bean paste, and is bean paste with low salinity and having good flavor and long shelf life.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a low-salt soybean paste and a preparation method thereof. Background technique [0002] Doubanjiang is a condiment, the main ingredients are broad beans, soybeans, etc., and the auxiliary ingredients are chili, sesame oil, salt, etc. Doubanjiang belongs to fermented reddish-brown seasoning. According to the different habits of consumers, raw materials such as sesame oil, soybean oil, monosodium glutamate, and pepper are prepared in the production of bean paste, and the varieties of bean paste are added, which is very popular among people. [0003] Broad bean is also known as Hudou bean, Buddha bean, and Luo Han bean. Broad bean contains important components such as calcium, zinc, manganese, and phospholipids that regulate the brain and nervous tissue. It has a brain-building effect that enhances memory. Broad bean is an annual or perennial herbaceous plant belonging to the legume...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L27/60A23L11/50
CPCA23L27/60A23L11/50
Inventor 李浩然吴桃珠
Owner 贵州古香园酿造调味品有限公司
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