CN102210446A

CN102210446A - Method for processing flavor sauce

Info

Publication number: CN102210446A
Application number: CN2011101074615A
Authority: CN
Inventors: 杜方岭; 段友臣; 邓鹏�; 万鲁长
Original assignee: SHANDONG INNOVATION YUAN AGRICULTURAL TECHNOLOGY DEVELOPMENT CO LTD
Current assignee: SHANDONG INNOVATION YUAN AGRICULTURAL TECHNOLOGY DEVELOPMENT CO LTD
Priority date: 2011-04-28
Filing date: 2011-04-28
Publication date: 2011-10-12
Anticipated expiration: 2031-04-28
Also published as: CN102210446B

Abstract

The invention relates to a method for processing flavor sauce in the field of sauce fermentation. The method comprises the following steps of: mixing soybean meal and wheat flour in a weight ratio of 6:4, adding yeast, kneading dough, fermenting, steaming completely, dicing, inoculating 41gCFU/g of aspergillus spores, culturing, and obtaining sauce yeast when the total number of the bacterial colony is 6 to 6.21gCFU/g; crushing the sauce yeast, adding a salt solution and stirring uniformly to obtain primary mixture, and fermenting for 48 hours at the temperature of between 48 DEG C and 50 DEG C; fermenting for 5 days at the temperature of 45 DEG C; and adding 3.2 weight percent D110 glutamic acid bacteria solution in an amount which accounts for 0.18 weight percent of the weight of the primary mixture, 1.4 weight percent lactic acid bacteria solution in an amount which accounts for 0.06 weight percent of the weight of the primary mixture and sorbitol in an amount which accounts for 0.5 weight percent of the weight of the primary mixture, and fermenting for 12 days at the temperature of between 38 DEG C and 40 DEG C, and curing. By means of time-interval temperature controlled fermentation technology and multi-strain combined fermentation, the fermentation time is effectively shortened, the amino acid nitrogen content is improved by over 43 percent, and the sauce has richer fragrance and prominent delicious flavor.

Description

A kind of processing method of flavouring-soy-sauce

Technical field

The present invention relates to sauce body fermentation technical field, particularly a kind of processing method of flavouring-soy-sauce.

Background technology

Sweet fermented flour sauce is a species tool flavoring, and is especially very general in the north.Sweet fermented flour sauce has experienced special fermentation process, and its sweet taste is from materials such as the maltose that produces in the sweat, glucose.Delicate flavour decomposes the amino acid that produces from protein, and the adding of salt has then produced saline taste.Sweet fermented flour sauce contains multiple flavor substance and nutrients, flavour deliciousness not only, and can enrich dish nutrition, and increase the dish edibility, having the effect that appetizing helps food.

The primary raw material of sweet fermented flour sauce is a starchy material, generally is flour, and the not too big difference of manufacture craft and general sauce product can be summarized as raw material-kind of song-koji-add salt solution-fermentation-after-ripening-finished product.

But the production of sweet fermented flour sauce is still based on spontaneous fermentation, biochemical reaction is slower, and fabrication cycle is generally long, reaches the several months long, although there is the mode of artificial infection to shorten fermentation time now, the flavor quality of product but is difficult to reach the level of traditional zymotic product.

Summary of the invention

In order to overcome the above problems, the invention provides a kind of is raw material with soy noodle and wheat flour, shortens fabrication cycle, and delicate mouthfeel is smooth, unique flavor, the processing method of nutritious flavouring-soy-sauce.

The present invention is achieved by the following measures:

A kind of processing method of flavouring-soy-sauce may further comprise the steps:

(1) soya bean flour and wheat flour are mixed by weight 6:4, add yeast and the face of 0.15wt%, 25 ℃ of fermentation strippings and slicings after 1.5 hours, cook, cool completely, be cut into the thin slice of thickness, inoculation aspergillus oryzae spore less than 0.5cm, inoculum concentration is 4 lgCFU/g, thin slice is piled up thickness and is not more than 5cm, is put in ventilative cultivation the in the tub under temperature 30-38 ℃, the condition of humidity 60-75%, and every day, stirring was 2-4 time, when total plate count is 6-6.2 lgCFU/ g, promptly obtain the sauce song;

(2) with the bent pulverizing of sauce, by weight the saline solution of 1:1 adding 12wt%-20wt%, stir evenly and obtain just mixing thing, seal fermentation, fermentation condition is as follows: fermentation initial stage, 48-50 ℃ of maintenance temperature, fermentation 48h; 45 ℃ fermented 5 days then; Add to account for D110 glutamic acid bacterium liquid that the concentration of just mixing thing 0.18wt% is 3.2wt%, to account for the concentration of just mixing thing 0.06wt% and be the lactobacillus suspension of 1.4wt% and account for the sorbierite that just mixes thing 0.5wt%, 38-40 ℃ of heat-preservation fermentation 12 days, stir evenly the back and add spice, sesame, meat cubelets, obtain flavouring-soy-sauce after the slaking, stir 2-3 every day between yeast phase, each 5-6 minute.

Beneficial effect of the present invention:

(1) the method for the present invention flavouring-soy-sauce sauce body glow of making is glossy, and delicate mouthfeel is smooth, and unique flavor is nutritious, and is direct-edible, also can add as flavouring when the culinary art food;

(2) compare with the single strain fermentation of tradition, by temperature controlled fermentation technology and many bacterial classifications combined ferment at times, can effectively shorten fermentation time, traditional zymotic needs 30-40 days approximately, using this technology is less than 20 days and can finishes fermentation, and can improve amino acid nitrogen content more than 43%, make sauce perfume (or spice) stronger, delicate flavour is outstanding.

The specific embodiment

For a better understanding of the present invention, further specify below in conjunction with specific embodiment.

Embodiment 1

(1) soya bean flour and wheat flour are mixed with weight ratio 6:4, add behind the yeast of 0.15wt% and face, heat-preservation fermentation is 1.5 hours under 25 ℃ of conditions, stripping and slicing then, last pot cage cooks, dry, be cut into thickness less than 0.5 centimetre thin slice, the even bent spore of inoculation rice, inoculum concentration is 4 lgCFU/g, the material temperature control is at 30-38 ℃, humidity 60-75% is put in the tub of clean sterilization thickness and is not more than 5cm and carries out that shallow-layer is ventilative to be cultivated, and every day, stirring was 2-4 time, when total plate count is 6-6.2 lgCFU/g, promptly make the sauce song;

(2) with the bent pulverizing of sauce, squeeze in the vat of clean sterilization, press and the bent weight ratio 1:1 adding of sauce salt solution, brine strength is controlled at 12wt%-20wt%, fully stirs evenly to obtain just mixing thing, seals heat-preservation fermentation, stir 2-3 time each 5-6 minute every day between yeast phase with clean special-purpose waddy; Condition is as follows between yeast phase: the fermentation initial stage, the sauce body is heated, make sauce body temperature degree reach 48-50 ℃, heat-preservation fermentation 48h, 45 ℃ of fermentations of temperature are 5 days then, add then to account for D110 glutamate producing bacterium liquid that the concentration of just mixing thing 0.18wt% is 3.2wt%, to account for the concentration of just mixing thing 0.06wt% and be the lactobacillus suspension of 1.4wt% and account for the sorbierite that just mixes thing 0.5wt%, low temperature 38-40 ℃ heat-preservation fermentation 12 days, fermentation is finished, to add various spices, sesame, meat cubelets etc. behind the sauce body homogeneous, after the frying slaking.

The comparative example 1

Do not add glutamate producing bacterium liquid and lactobacillus suspension between yeast phase, adopt conventional fermentation mode fermentation.

The comparative example 2

Only add between yeast phase with the identical glutamate producing bacterium liquid of embodiment 1 amount, do not add lactobacillus suspension, other are operated with embodiment 1 unanimity.

The comparative example 3

Only add between yeast phase with the identical lactobacillus suspension of embodiment 1 amount, do not add glutamate producing bacterium liquid, other are operated with embodiment 1 unanimity.

Amino-acid nitrogen and total nitrogen content contrast table see Table 1 in the flavouring-soy-sauce that embodiment 1 and comparative example 1-3 make

Table 1 different fermentations mode sauce quality and fermentation time contrast table

Sensory test

The women who selects 30-50 year on Jinan large supermarket doorway carries out masses' test, test number 104 people altogether, method of testing is as follows: the tester takes two box sauce, and a box is the sweet fermented flour sauce of certain pretty good brand of market reflection, one box is a flavouring-soy-sauce of the present invention, allow the tester estimate from outward appearance and two aspects of mouthfeel, outward appearance aspect wherein, certain brand sweet fermented flour sauce obtains 35 tickets, flavouring-soy-sauce of the present invention obtains 69 tickets, the mouthfeel aspect, certain brand sweet fermented flour sauce obtains 21 tickets, and flavouring-soy-sauce of the present invention obtains 83 tickets.Flavouring-soy-sauce of the present invention has the market competitiveness and development prospect no matter be from outward appearance or the mouthfeel aspect all surpasses certain brand sweet fermented flour sauce very much.

Claims

1. the processing method of a flavouring-soy-sauce is characterized in that may further comprise the steps:

(1) soya bean flour and wheat flour are mixed by weight 6:4, add yeast and the face of 0.15wt%, 25 ℃ of fermentation strippings and slicings after 1.5 hours, cook, cool completely, be cut into the thin slice of thickness, inoculation aspergillus oryzae spore less than 0.5cm, inoculum concentration is 4 lgCFU/g, thin slice is piled up thickness and is not more than 5cm, is put in ventilative cultivation the in the tub under temperature 30-38 ℃, the condition of humidity 60-75%, and every day, stirring was 2-4 time, when total plate count is 6-6.2 lgCFU/g, promptly obtain the sauce song;