CN101473930A - Method for producing wheat germ sauce - Google Patents

Abstract

The invention discloses a method for producing wheat germ sauce, comprising the following steps: flour and wheat germ are prepared with the weight ratio of 7:3; flour is added with water and stirred evenly and brewing material is produced by inoculating after the flour is cooked and cooled; the wheat germ is soaked, ground into juice and cooked; the cooked wheat germ juice is added with salt, and then mixed evenly with the brewing material; and a finished product is obtained by fermentation, homogenization and sterilization. The content of amino acid of the wheat germ sauce produced by the method is increased by times, the sauce has richer and more unique flavour, nutrition and quality, and the sauce is more refined and moderately salty and sweet with excellent delicate flavour.

Description

A kind of production method of wheat germ sauce

Technical field

The present invention relates to a kind of preparation method of fermented food, be specifically related to a kind of flour paste production method that wheat germ is a raw material of adding.

Background technology

Flour paste is a kind of seasoned food that people very are familiar with and like.But traditional flour paste preparation method is single, all is to adopt a kind of raw material of flour to produce.Owing to the unicity of its raw materials for production, determined the unicity of its nutrition and local flavor, more and more can not satisfy the requirement that consumers in general day by day improve.

Summary of the invention

The purpose of this invention is to provide a kind of production method with wheat germ sauce of abundant nutrition.

The production method of wheat germ sauce of the present invention may further comprise the steps:

1), according to flour: the weight ratio of wheat germ=7: 3 is prepared flour and wheat germ;

2), according to flour: the weight ratio of water=100: 28～30, flour is added water stirs, in 0.15MPa pressure cooking 15 minutes, be cooled to 35～40 ℃ of inoculations, make bent material in 30～35 ℃;

3), with wheat germ soak, defibrination, after 95～100 ℃ of boilings the cooling standby;

4), add the salt that accounts for wheat germ juice weight 10～15% at well-done wheat germ juice, and mix with the song material, in 30～50 ℃ of fermentations 15～25 days, finished product was made in homogeneous, sterilization.

The present invention makes the wheat germ sauce amino acid content of making significantly improve owing to added the wheat germ raw material in system sauce process.The present invention participates in the remove slag back of sizing mixing of wheat germ in fermentation, thereby makes wheat germ sauce local flavor, nutrition and the quality made abundant, unique more, and sauce product are exquisiteness more, salty comfortable in, delicate flavour is given prominence to.More owing to the beautifying face and moistering lotion that has of wheat germ, delay senility, improve blood circulation, cancer-resisting, improve liver function, strengthen muscle power, the protection brain, promote effects such as human body grows, the present invention has also increased the nutritional health function of sauce product.

The specific embodiment

Get 70Kg flour and add in the steaming sauce transit mixer, add 20Kg water and stir, put into high-pressure steam engine,, after question handler cooks, be cooled to 35～40 ℃, bent essence is inoculated in the dough, send out bacterium in 30～35 ℃ and make bent material in 0.15MPa boiling 15 minutes.

After the 30Kg wheat germ soaked, wear into juice with homogenizer, after 95～100 ℃ of boilings, cooling adds 3Kg salt, adds together in the above-mentioned bent material to mix, after placing 30～50 ℃ environment to ferment 15～25 days, make wheat germ sauce finished product through homogeneous, sterilization.

Claims (1)

1, a kind of production method of wheat germ sauce may further comprise the steps:

1), according to flour: the weight ratio of wheat germ=7: 3 is prepared flour and wheat germ;

2), according to flour: the weight ratio of water=100: 28～30, flour is added water stirs, in 0.15MPa pressure cooking 15 minutes, be cooled to 35～40 ℃ of inoculations, make bent material in 30～35 ℃;

3), with wheat germ soak, defibrination, after 95～100 ℃ of boilings the cooling standby;

4), add the salt that accounts for wheat germ juice weight 10～15% at well-done wheat germ juice, and mix with the song material, in 30～50 ℃ of fermentations 15～25 days, finished product was made in homogeneous, sterilization.