阅读说明：本技术 一种芥末风味液体豆瓣酱及其制备方法 (Mustard-flavored liquid thick broad-bean sauce and preparation method thereof ) 是由 邓维琴 李龙 杨国华 李洁芝 李恒 张其圣 范智义 李雄波 于 2020-12-11 设计创作，主要内容包括：本发明公开了一种芥末风味液体豆瓣酱及其制备方法,克服现有技术中存在的技术偏见,研究开发了一种芥末风味液体豆瓣酱,综合了芥末酱和豆瓣酱二者口感,可应用于多个场景。将郫县豆瓣酱经过粉碎、液化、调味、增稠等处理；再通过加入芥末,香辛料等调味处理,得到的芥末风味液体豆瓣酱形态均匀稳定,风味柔和,是海鲜、沙拉等食物的良好伴侣。(The invention discloses mustard-flavor liquid thick broad-bean sauce and a preparation method thereof, overcomes the technical bias existing in the prior art, researches and develops the mustard-flavor liquid thick-bean sauce, integrates the tastes of the mustard sauce and the thick-bean sauce, and can be applied to a plurality of scenes. Crushing, liquefying, seasoning, thickening and the like the Pixian bean paste; and then, mustard, spices and the like are added for seasoning treatment, so that the obtained mustard-flavor liquid soybean paste is uniform and stable in shape and soft in flavor, and is a good partner for foods such as seafood, salad and the like.)

1. A method for preparing mustard-flavored liquid thick broad-bean sauce, which is characterized by comprising the following steps:

selecting raw materials, namely selecting high-quality light yellow large-particle mustard seeds;

washing, namely washing the mustard seeds with counter-current water so as to more thoroughly remove impurities;

step three, activation, namely activating the mustard seeds under the water bath condition;

grinding, and refining the activated mustard seeds by adding ice scraps by using a colloid mill, wherein the temperature is controlled to be about 6-16 ℃, and the fineness is 50-70 meshes; grinding the Pi county bean cotyledon by using a colloid mill to obtain the fineness of 80-120 meshes;

step five, fermenting, namely mixing the activated and ground mustard seeds with the same ground Pi county broad bean paste, and then fermenting for about 1.5 to 2.5 hours in a water bath at the temperature of between 70 and 90 ℃;

step six, blending, namely adding seasonings into the activated and ground mustard seeds and the similarly ground Pi county bean cotyledon, standing for 0.5-1.5 hours, and adding a compound thickener;

homogenizing, namely homogenizing the blended slurry in a homogenizer under high pressure to uniformly mix various ingredients;

and step eight, packaging and sterilizing, putting the homogenized finished product into a food-grade packaging structure in time, and sealing and sterilizing.

2. The method of preparing a mustard flavored liquid soybean paste as claimed in claim 1, wherein: the activation of the second step is that the mustard seeds are activated for 30 hours under the condition of a water bath at 37 ℃.

3. The method of preparing a mustard flavored liquid soybean paste as claimed in claim 1, wherein: grinding the mustard seeds activated in the step four by using a colloid mill and adding ice scraps to refine the mustard seeds, controlling the temperature to be about 10 ℃, and controlling the fineness to be 60 meshes; grinding Pixian bean paste with colloid mill to fineness of 100 mesh.

4. The method of preparing a mustard flavored liquid soybean paste as claimed in claim 1, wherein: and step five, mixing the activated and ground mustard seeds and the similarly ground Pixian broad bean paste, and then preparing the mixture for about 2 hours in a water bath at the temperature of 80 ℃.

5. The mustard flavored liquid soybean paste and the method of making the same according to claim 1, wherein: and sixthly, adding the flavoring into the activated and ground mustard seeds and the similarly ground Pixian bean paste, standing for 1 hour, and adding the compound thickening agent.

6. The method of preparing a mustard flavored liquid soybean paste as claimed in claim 1, wherein: the flavorings of step six include, but are not limited to, salt, vegetable oil, sugar, soy sauce, spices, vinegar, and wine.

7. The mustard-flavor liquid broad bean paste is characterized in that the mustard-flavor liquid broad bean paste comprises the following components in percentage by weight: 12% -26% of Pi county bean paste, 23% -37% of water, 16% -24% of mustard seeds, 4.5% -7.5% of spices, 2.5% -4.5% of vegetable oil, 6.8% -8.8% of white vinegar, 2% -4% of white sugar, 1.2% -1.8% of white spirit, 8% -12% of soy sauce and 2.5% -3.7% of compound thickening agent.

8. The mustard flavored liquid soybean paste according to claim 7, wherein the mustard flavored liquid soybean paste comprises the following components in percentage by weight: 15% of Pi county bean paste, 30% of water, 20% of mustard seed, 6% of spice, 3.5% of vegetable oil, 7.8% of white vinegar, 3.0% of white sugar, 1.5% of white spirit, 10.0% of soy sauce and 3.2% of compound viscous agent.

9. The mustard flavored liquid soybean paste according to claim 7, wherein the mustard flavored liquid soybean paste comprises the following components in percentage by weight: 11% of Pi county bean paste, 30% of water, 20% of mustard seed, 6% of spice, 3.5% of vegetable oil, 7.8% of white vinegar, 3.0% of white sugar, 1.5% of white spirit, 14.0% of soy sauce and 3.2% of compound viscous agent.

Technical Field

The invention relates to mustard-flavor liquid broad bean paste and a preparation method thereof, belonging to the technical field of seasoning preparation.

Background

The Pi county broad bean paste has the technical bias of being positioned as a seasoning due to overhigh salinity and over mellow taste and can not be directly eaten, and is mainly used for cooking and seasoning. Mustard sauce is a yellow brown thick substance with strong and distinct taste, and is prepared by grinding seeds of mustard vegetables, adding water, vinegar or wine, and optionally adding spice or other additives for flavoring or increasing color, such as Curcuma rhizome. The mustard sauce is pungent and warm in taste, and has good effects of tonifying qi, reducing phlegm, warming middle energizer, stimulating appetite, inducing sweat, dispelling cold, dredging collaterals, relieving pain and the like. The seasoning has strong pungent smell and refreshing taste, can promote appetite of people, and is the most suitable seasoning for cold dishes in summer. But at the same time, the intense mustard sauce causes the oral cavity and the respiratory tract to be smooth and uncomfortable, and has certain irritation.

In order to solve the technical problems, a new technical scheme is especially provided.

Disclosure of Invention

The invention aims to provide mustard flavor liquid broad bean paste and a preparation method thereof, and aims to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: a method of preparing a mustard-flavored liquid thick broad bean paste comprising the steps of:

selecting raw materials, namely selecting high-quality light yellow large-particle mustard seeds;

washing, namely washing the mustard seeds with counter-current water so as to more thoroughly remove impurities;

step three, activation, namely activating the mustard seeds under the water bath condition;

grinding, and refining the activated mustard seeds by adding ice scraps by using a colloid mill, wherein the temperature is controlled to be about 6-16 ℃, and the fineness is 50-70 meshes; grinding the Pi county bean cotyledon by using a colloid mill to obtain the fineness of 80-120 meshes;

step five, fermenting, namely mixing the activated and ground mustard seeds with the same ground Pi county broad bean paste, and then fermenting for about 1.5 to 2.5 hours in a water bath at the temperature of between 70 and 90 ℃;

step six, blending, namely adding seasonings into the activated and ground mustard seeds and the similarly ground Pi county bean cotyledon, standing for 0.5-1.5 hours, and adding a compound thickener;

homogenizing, namely homogenizing the blended slurry in a homogenizer under high pressure to uniformly mix various ingredients;

and step eight, packaging and sterilizing, putting the homogenized finished product into a food-grade packaging structure in time, and sealing and sterilizing.

Preferably, the activation of the second step is the activation of the mustard seeds for 30 hours under the condition of water bath at 37 ℃.

Preferably, the mustard seeds activated in the fourth step are refined by adding ice scraps through a colloid mill, the temperature is controlled to be about 10 ℃, and the fineness is 60 meshes; grinding Pixian bean paste with colloid mill to fineness of 100 mesh.

Preferably, the mustard seeds activated and ground in the fifth step are mixed with the same ground Pixian broad bean paste and then are processed for about 2 hours in a water bath at the temperature of 80 ℃;

preferably, in the sixth step, the activated and ground mustard seeds and the similarly ground Pi county bean paste are firstly added with the seasoning and are kept stand for 1 hour, and then the compound thickener is added.

Preferably, the flavorings of step six include, but are not limited to, salt, vegetable oil, sugar, soy sauce, spices, vinegar, and wine.

A mustard-flavor liquid thick broad-bean sauce comprises the following components in percentage by weight: 12% -26% of Pi county bean paste, 23% -37% of water, 16% -24% of mustard seeds, 4.5% -7.5% of spices, 2.5% -4.5% of vegetable oil, 6.8% -8.8% of white vinegar, 2% -4% of white sugar, 1.2% -1.8% of white spirit, 8% -12% of soy sauce and 2.5% -3.7% of compound thickening agent.

Preferably, the mustard flavor liquid broad bean paste comprises the following components in percentage by weight: 15% of Pi county bean paste, 30% of water, 20% of mustard seed, 6% of spice, 3.5% of vegetable oil, 7.8% of white vinegar, 3.0% of white sugar, 1.5% of white spirit, 10.0% of soy sauce and 3.2% of compound viscous agent.

Preferably, the mustard flavor liquid broad bean paste comprises the following components in percentage by weight: 11% of Pi county bean paste, 30% of water, 20% of mustard seed, 6% of spice, 3.5% of vegetable oil, 7.8% of white vinegar, 3.0% of white sugar, 1.5% of white spirit, 14.0% of soy sauce and 3.2% of compound viscous agent.

Compared with the prior art, the invention has the beneficial effects that: the technical bias existing in the Pixian county bean paste is creatively overcome, the improved Pixian county bean paste forms mustard-flavor liquid bean paste which integrates the fragrance and the taste of mustard and bean paste, the sauce fragrance and the ester fragrance of the bean paste are integrated with the spicy mustard fragrance of the mustard, the ester fragrance and the fragrance of the mustard are kept, the spicy taste of the mustard is softer, and the Pixian county bean paste is a good partner for foods such as seafood, salad and the like.

Drawings

FIG. 1 is a process flow of mustard flavor liquid thick broad-bean sauce of the present invention;

FIG. 2 is a form of mustard flavored liquid soybean paste according to the present invention.

Figure 3 shows mustard flavored liquid thick broad bean sauce ingredients table 1.

Figure 4 is mustard flavored liquid thick broad bean sauce ingredients table 2.

FIG. 5 is a table 3 showing measurement index data of examples.

FIG. 6 is a comparison of sensory evaluation results of examples and samples in Table 4.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Referring to the attached drawings of the specification, the invention provides a technical scheme that: a method of preparing a mustard-flavored liquid thick broad bean paste comprising the steps of:

selecting raw materials, namely selecting high-quality light yellow large-particle mustard seeds;

washing, namely washing the mustard seeds with counter-current water so as to more thoroughly remove impurities;

step three, activation, namely activating the mustard seeds under the water bath condition;

grinding, and refining the activated mustard seeds by adding ice scraps by using a colloid mill, wherein the temperature is controlled to be about 6-16 ℃, and the fineness is 50-70 meshes; grinding the Pi county bean cotyledon by using a colloid mill to obtain the fineness of 80-120 meshes;

step five, fermenting, namely mixing the activated and ground mustard seeds with the same ground Pi county broad bean paste, and then fermenting for about 1.5 to 2.5 hours in a water bath at the temperature of between 70 and 90 ℃;

step six, blending, namely adding seasonings into the activated and ground mustard seeds and the similarly ground Pi county bean cotyledon, standing for 0.5-1.5 hours, and adding a compound thickener;

homogenizing, namely homogenizing the blended slurry in a homogenizer under high pressure to uniformly mix various ingredients;

and step eight, packaging and sterilizing, putting the homogenized finished product into a food-grade packaging structure in time, and sealing and sterilizing.

Preferably, the activation of the second step is the activation of the mustard seeds for 30 hours under the condition of water bath at 37 ℃.

Preferably, the mustard seeds activated in the fourth step are refined by adding ice scraps through a colloid mill, the temperature is controlled to be about 10 ℃, and the fineness is 60 meshes; grinding Pixian bean paste with colloid mill to fineness of 100 mesh.

Preferably, the mustard seeds activated and ground in the fifth step are mixed with the same ground Pixian broad bean paste and then are processed for about 2 hours in a water bath at the temperature of 80 ℃;

preferably, in the sixth step, the activated and ground mustard seeds and the similarly ground Pi county bean paste are firstly added with the seasoning and are kept stand for 1 hour, and then the compound thickener is added.

Preferably, the flavorings of step six include, but are not limited to, salt, vegetable oil, sugar, soy sauce, spices, vinegar, and wine.

A mustard-flavor liquid thick broad-bean sauce comprises the following components in percentage by weight: 12% -26% of Pi county bean paste, 23% -37% of water, 16% -24% of mustard seeds, 4.5% -7.5% of spices, 2.5% -4.5% of vegetable oil, 6.8% -8.8% of white vinegar, 2% -4% of white sugar, 1.2% -1.8% of white spirit, 8% -12% of soy sauce and 2.5% -3.7% of compound thickening agent.

Preferably, the mustard flavor liquid broad bean paste comprises the following components in percentage by weight: 15% of Pi county bean paste, 30% of water, 20% of mustard seed, 6% of spice, 3.5% of vegetable oil, 7.8% of white vinegar, 3.0% of white sugar, 1.5% of white spirit, 10.0% of soy sauce and 3.2% of compound viscous agent.

Preferably, the mustard flavor liquid broad bean paste comprises the following components in percentage by weight: 11% of Pi county bean paste, 30% of water, 20% of mustard seed, 6% of spice, 3.5% of vegetable oil, 7.8% of white vinegar, 3.0% of white sugar, 1.5% of white spirit, 14.0% of soy sauce and 3.2% of compound viscous agent.

The invention has the following operation points:

selecting raw materials: selecting light yellow large mustard seed with good quality.

Washing with water: and the impurities are removed more completely by washing with counter-current water.

And (3) activation: mustard seed is activated in water bath with water at 37 deg.C for 30 hr.

Grinding: refining the activated mustard seeds by adding ice scraps through a colloid mill, controlling the temperature to be about 10 ℃, and controlling the fineness to be 60 meshes; grinding Pixian bean paste with colloid mill to fineness of 100 mesh.

Fermentation: the mustard is soaked in water bath at 80 deg.C for about 2 hr.

Blending: firstly adding salt, vegetable oil, sugar, soy sauce, Pixian bean paste and other seasonings, mixing uniformly, and standing for 1 h. Finally adding the composite thickening agent for blending.

Homogenizing: and homogenizing and uniformly mixing the blended slurry in a homogenizer at high pressure.

Packaging and sterilizing: and (5) filling the homogenized finished product into a food-grade toothpaste tube in time, sealing and sterilizing.

Example 1: preparation method of mustard-flavored liquid broad bean paste

Selecting raw materials: selecting light yellow large mustard seed with good quality.

Washing with water: and the impurities are removed more completely by washing with counter-current water.

And (3) activation: the mustard seeds are activated for 30h under the condition of water bath at 37 ℃.

Grinding: refining the activated mustard seeds by adding ice scraps through a colloid mill, controlling the temperature to be about 10 ℃, and controlling the fineness to be 60 meshes; grinding Pixian bean paste with colloid mill to fineness of 100 mesh.

Fermentation: mixing the activated and ground mustard seed with the same colloid mill ground Pixian broad bean paste, and processing in 80 deg.C water bath for about 2 hr.

Blending: according to the formula shown in table 1 of fig. 3, the salt, the vegetable oil, the sugar, the soy sauce, the Pixian bean paste and other seasonings are added and mixed uniformly, and the mixture is kept stand for 1 h. And finally adding the composite thickening agent.

Homogenizing: and homogenizing the blended slurry in a homogenizer under high pressure to uniformly mix various ingredients.

Packaging and sterilizing: and (5) timely filling the homogenized finished product into a food-grade toothpaste tube, sealing and sterilizing.

Example 2: preparation method of mustard-flavored liquid broad bean paste

The mustard flavored liquid thick broad bean paste formulation was performed as in table 2, with the remainder of example 1.

Example 3: mustard sauce preparation

Selecting raw materials: selecting light yellow large mustard seed with good quality.

Washing with water: and the impurities are removed more completely by washing with counter-current water.

And (3) activation: the mustard seeds are activated for 30h under the condition of water bath at 37 ℃.

Grinding: refining the activated mustard seeds by adding ice scraps through a colloid mill, controlling the temperature to be about 10 ℃, and controlling the fineness to be 60 meshes;

fermentation: the mustard seeds after activation and grinding are processed for about 2 hours under the condition of 80 ℃ water bath.

Blending: according to the formula shown in the table 1, the seasonings such as salt, vegetable oil, sugar, soy sauce and the like are added and mixed uniformly, and the mixture is kept stand for 1 hour. Finally, 3.6 percent of composite thickening agent is added.

Homogenizing: and homogenizing the blended slurry in a homogenizer under high pressure to uniformly mix various ingredients.

Packaging and sterilizing: and (5) timely filling the homogenized finished product into a food-grade toothpaste tube, sealing and sterilizing.

Example 4: preparation of liquid bean paste

Grinding Pixian bean paste with colloid mill to fineness of 100 mesh. The Pi county broad bean paste ground by the colloid mill is processed for about 2 hours under the condition of water bath at the temperature of 80 ℃. Adding flavoring agents such as salt, vegetable oil, sugar, soy sauce, etc., mixing, standing for 1 hr, and adding 3.6% composite thickener. The blended slurry is carried out in a homogenizer.

The experimental results are as follows:

the finished mustard-flavored liquid soybean paste obtained in example 1-2 was numbered as Experimental example 1-2 in the order of example 1-2, and the finished soybean paste obtained in example 3-4 was numbered as comparative example 1-2 in the order of example 3-4; water extraction rate, viscosity, volatile flavor determination and sensory evaluation were performed on the sauces of examples 1 and 2 and comparative examples 1 and 2

2.1 method for measuring water and oil separating rate

Weigh 10g of the sample into a 10mL centrifuge tube, at which point the total mass of the centrifuge tube and sample is m 1. And (3) placing the centrifugal tube in a high-speed table centrifuge, centrifuging for 5min at 4000 r/min, separating out residual oil and water, and wiping the residual oil on the tube wall by absorbent cotton to obtain the product with the mass of m 2.

The water-separating rate (L) is calculated according to the following formula:

L＝(m1-m2)/m*100

l- - - -Water analysis Rate (%)

m- - - -sample weight (g)

m1- - -Total weight of packaging bag and sample before separation (g)

m2- - -the total weight (g) of the packaging bag and the sample after separation

2.2 method of measuring viscosity

And (4) measuring the viscosity by using a rapid viscometer. The sample to be tested is carefully poured into the test vessel until the liquid level reaches the lower edge of the conical surface, the drum is inserted into the liquid until safe immersion, and the drum hook is suspended from the instrument transition screw. The rotation speed is set to 750r/min, the temperature is 25 ℃, and the measuring time is 3 min. The final value is the sample viscosity in mpa.s.

2.3 method for measuring volatile flavor substances

The volatile flavor substances are detected by adopting a headspace solid phase microextraction method (HS-SPME) in combination with a gas chromatography-mass spectrometer (GC-MS).

Accurately weighing 5g of crushed sample, placing the crushed sample into a 15mL extraction bottle, adding 2 muL of 0.5mg/mL internal standard substance, placing the extraction bottle into a 60 ℃ water bath for preheating for 2min, then inserting an extraction needle into the extraction bottle, extracting for 50min at a constant temperature of 60 ℃ in a headspace, inserting into a GC-MS sample inlet for analyzing for 10min, and then detecting and analyzing.

Detection conditions are as follows: DB-WAX capillary column (60m × 0.25mm, 0.25 μm); the carrier gas is helium, and the flow rate is 1 mL/min; the temperature of a sample inlet is 250 ℃; no shunt sampling; temperature rising procedure: the starting temperature is 50 deg.C, increased to 85 deg.C at 10 deg.C/min (1.5 min for retention), increased to 100 deg.C at 5 deg.C/min (1 min for retention), increased to 175 deg.C at 2.5 deg.C/min for retention at 1.5min, and increased to 250 deg.C at 8 deg.C/min for retention.

Mass spectrum conditions: EI ionization source, electron bombardment energy 70 eV; the ion source temperature is 230 ℃; the interface is 250 ℃; the mass scanning range is 35-350 amu; detector voltage 0.1 kv; tuning a file stuneu; the scan pattern scan.

Identification of volatile compounds the identification of volatile components was determined from NIST05 library search results together with artificial map analysis, retention index calculation method references were performed, and compound relative content was determined using area normalization for quantitative analysis.

The water separation rate, viscosity, volatile flavor measurement, and sensory evaluation results are shown in table 3 of fig. 5 and table 4 of fig. 6, respectively.

As can be seen from table 3 of fig. 5, the mustard flavor liquid soybean paste prepared by the present invention has a uniform shape, is less prone to oil separation, has a large number of volatile flavor substances, and particularly has significantly more volatile flavor substances such as esters, alcohols, aldehydes, etc. than the simple mustard paste and liquid soybean paste. Volatile flavor substances such as mustard sauce allyl isothiocyanate, butyl isothiocyanate, cyclopropyl isothiocyanate, 2-propenyl-isothiocyanate and cyclocyanic acid isothiocyanate endow the mustard sauce with unique spicy and pungent taste and flavor. The mustard-flavor liquid thick broad-bean sauce integrates flavor substances of the mustard sauce and the thick broad-bean sauce, is rich in volatile flavor substances, and gives the mustard-flavor thick broad-bean sauce a better flavor.

From table 4 of fig. 6, it can be concluded: the mustard-flavor liquid thick broad-bean sauce integrates the fragrance and the taste of mustard and thick broad-bean sauce, the sauce fragrance and the ester fragrance of the thick broad-bean sauce are integrated with the spicy mustard taste of the mustard, the ester fragrance and the faint scent of the mustard of the thick broad-bean sauce are reserved, and the spicy taste of the mustard is softer. The experimental examples are clearly superior to the comparative examples in terms of color, aroma and taste.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.