Study On The Recipe Optimization And Preservation Of Bean Paste

Bean paste is kind of traditional Chinese food which is rich in nutrition.Bean paste is increasingly favorable to consumers owing to its particular flavor.While the high temperature and pressure methods were always adopt to preserve the bean paste,the quality of the bean paste declined.At the same time,the quality of the commercially-made bean paste was uneven.Owing to the lower temperature,pasteurization can effectively maintain the flavor and nutrition.In order to increase the palatability and extend the shelf life of bean paste,in this paper,we had done some experiments.'Xindali No.1' black soybean,'Ningdou NO.4' soybean,'Sudou No.2' mung bean and 'Suhong No.2' adzuki bean were respectively took as raw material for the sake of optimum formula.Furthermore,this study analyzed and explored the effect of pasteurization and preservative.The main results are as follows:1.Soaking at(30±1)?,the optimum soaking time for‘Xindali No.1' black soybean and 'Ningdou NO,4' soybean was 10 h,for 'Sudou No.2'mung bean and‘Suhong No.2'adzuki bean was respectively 12 h.When processing the bean paste,the optimum oil species for black soybean paste and soybean paste was sunflower seed oil,for mung bean paste and adzuki bean paste were con oil and the addition was respectively 30%,60%,30%,80%.The optimum sugar species and addition were 40%white sugar,40%brown sugar,40%soft sugar and 55%white sugar respectively for black soybean paste,soybean paste,mung bean paste and adzuki bean paste.The optimxum flour addition was 40%,45%,20%,35%respectively.2.When the parameter of pasteurization was 85?-5 min,85?-15 min,85?-25 min,85?-35 min,95 ?-5 min,95 ?-15 min,95?-25 min,95?-35 min,100?-5 min,100?-15 min,100?-25 min,100?-35 min,the result showed that pasteurization can influence the color and brightness.Respectively under the condition of 100?-5 min,85?-5 min,85?-5 min and 100?-5 min,the black soybean paste,soybean paste,mung bean paste and adzuki bean paste got the highest score of sensory quality.After 90 days,the hardness,adhesiveness,cohesiveness,resilience and tackiness were decreased,and the total plate count and coliform were met hygienic standard when stored at(25±1)? except the total plate count of soybean paste was not met it.3.Respectively added 0.4 g/kg,0.6 g/kg,0.8 g/kg,1.0 g/kg sodium benzoate 1.Og/kg,1.5 g/kg,2.0 g/kg,2.5 g/kg calcium propionate,0.08g/k g,0.12g/kg,0.16g/kg,0.20g/kg Nisin to bean paste,the result showed that there is no significant impact on taste,aroma,color,solidification state and oil seepage state.When stored at(25±1)?,just the black soybean paste,soybean paste met the hygienic standard of total plate count and the coliform of all kind of bean were not met the standard after 90 days.