CN102308948A - Sauce food base stock produced by utilizing bran zymolyte and production method thereof - Google Patents
Sauce food base stock produced by utilizing bran zymolyte and production method thereof Download PDFInfo
- Publication number
- CN102308948A CN102308948A CN201110196704A CN201110196704A CN102308948A CN 102308948 A CN102308948 A CN 102308948A CN 201110196704 A CN201110196704 A CN 201110196704A CN 201110196704 A CN201110196704 A CN 201110196704A CN 102308948 A CN102308948 A CN 102308948A
- Authority
- CN
- China
- Prior art keywords
- wheat bran
- dry powder
- sauce
- food base
- based food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
The invention discloses a sauce food base stock produced by utilizing bran zymolyte and a production method thereof. The sauce food base stock comprises dry bran powder, water and an enzymic preparation which is added in several times. The production method comprises the following steps: carrying out microgrinding to wheat bran; carrying out targeted enzymolysis by steps according to the action of different enzymic preparations to prepare enzymolysis liquid; and carrying out a thermal reaction to the enzymolysis liquid in a reaction kettle to finally obtain the base stock or ingredients used for producing the sauce food. The sauce food base stock has the beneficial effect that thermal reaction temperature is lower than the standard of the European Union, and the raw materials are all natural food-grade materials which are harmless to the human body; the wheat bran is used as the raw material to lower the production cost; the sauce food base stock has the advantages of advanced and reasonable technology and abundant nutrition and is favorable for improving the health of human body; the sauce food base stock can be used as raw material or ingredient, thereby improving the production efficiency, and shortening the production period; the additional value of the bran is improved, and obvious economic and social benefits are brought; and the product quality is improved, and the sauce food base stock has wide application space.
Description
(1) technical field:
The present invention relates to a kind of foodstuff base material and production method thereof, particularly a kind of sauce based food base-material and production method thereof of utilizing the wheat bran zymolyte to produce.
(2) technical background:
Wheat bran is very big in China's output; Produce 20% calculating that wheat bran accounts for the wheat seed quality with flour mill, process the wheat bran micromicro every year and reach more than 2,000 ten thousand tons, China is to the research starting evening of the development and use of wheat bran; But development speed is very fast, and certain research degree of depth is arranged.Research at present mainly concentrates on aspects such as wheat bran gluten, puffing bran feed and fermentation raw material.Wheat bran contains 10-15% starch, 35-53% fiber; Protein more than 15%; Also contain phytic acid, polyphenols, amylase, vitamin etc., especially contain the pentosan about 20%, not only can extract protein, dietary fiber, phytic acid and polyphenols; Can also be by complete utilization, be used for producing the seitan powder or as the raw material of fermented seasonings.
Flavouring such as soy sauce, soy sauce and flour paste are the food commonly used in people's daily life, and consumption figure is huge, in the cooking food process except having additional nutrients, also can playing effects such as increasing color and luster the seasoning.The production of traditional flavouring like sauce is as auxiliary material with wheat bran; Its effect is main except that the carbon source of utilizing starch in wheat bran matter as growth of microorganism, breeding; Having is exactly pentose and protein effect and the chemical reaction through the various enzymes of microorganism secretion that utilizes in the wheat bran again; Generate the various chemical compositions that embody soy sauce and sauce class fragrance, local flavor, color and luster and figure, contain all kinds of fragrance components such as 4-ethyl guaiacol, pyrazine, furans, pyrroles, be flavor amino acid, melanin material etc.Wherein, the look of soy sauce, fragrant acting composition are commonly referred to as the dark reddish brown element.
The dark reddish brown element is as the main colouring agent in the food ingredient; Consumption is very big in food such as soy sauce and edible vinegar especially; Produce dark reddish brown plain main rely on the Gluconic Acid Ammonium salt method and the preparation of caramel method of soy sauce color at present; The pigment that the Gluconic Acid Ammonium salt method is produced contains the product to the toxic elements in human body side effect, has forbidden adding at present.And the dark reddish brown that the caramel method is produced is that the syrup heating is generated caramel colorant, and color is dark, constant product quality, but shortcomings such as its production cost height, color gloss difference, no nutrition; Recently research shows with ammoniacal liquor to be healthy unfavorable to the people of the caramel colorant of catalyst.Because soy sauce is a flavouring the most frequently used in our daily life, so the harmless safety product of development is food worker's a important topic.
(3) summary of the invention:
The purpose of this invention is to provide a kind of sauce based food base-material and production method thereof of utilizing the wheat bran zymolyte to produce; It is the rich nutrient substances of utilizing in the wheat bran; Through the macromolecular substances in the different enzyme preparation enzymolysis raw materials, prepare the painted foodstuff base material of sauce based food through the thermal response technology then.
Technical scheme of the present invention: a kind of sauce based food base-material that utilizes the wheat bran zymolyte to produce; It is characterized in that it is to be made up of the enzyme preparation that wheat bran dry powder, water and gradation add; The mass ratio of wheat bran dry powder and water is 1: 10-1: 15; The enzyme preparation that gradation adds is followed successively by cellulase, zytase, amylase, protease, and the input amount of each enzyme preparation that adds accounts for the 0.2-0.6% of wheat bran dry powder quality.
A kind of production method of utilizing the wheat bran zymolyte to produce sauce based food base-material is characterized in that concrete steps are following:
(1) the wheat bran micro mist is broken: get the accessory substance wheat bran of flour mill, after removal of impurities is cleaned out, carry out heated-air drying, reduce water content to 2-6%, it is broken to be convenient to micro mist, and processing order after the pulverizing, to count requirement be 80-100 purpose wheat bran dry powder;
(2) utilize substep targeting enzymes solution to prepare the wheat bran enzymolysis liquid:
1. mix with water: wheat bran dry powder and water are pressed 1: 10-1: 15 mixed stirs;
2. cellulase hydrolysis: the 0.2-0.6% that presses the wheat bran dry powder quality adds cellulase; Temperature is controlled at 50-60 ℃, and adjustment pH value is 4-5, and the reaction time got 2-3 hour; Stir between the stage of reaction enzyme and wheat bran dry powder are fully contacted to react evenly, make mixed liquor;
3. xylan enzymolysis: the pH value of the mixed liquor that 2. set-up procedure makes is to 5-6; The 0.2-0.6% that presses the wheat bran dry powder quality adds zytase; Temperature is controlled at 40-60 ℃, and the reaction time is 2-3 hour, makes the degree of hydrolysis of xylan reach 50-70%; With xylan degrading is small-molecule substances such as monose, disaccharides, makes mixed liquor;
4. amylorrhexis: the pH value of the mixed liquor that 3. set-up procedure makes is 5-6, and the 0.2-0.6% that presses the wheat bran dry powder quality adds amylase, and temperature is controlled at 40-50 ℃; Reaction time is 2-3 hour; Make the degree of hydrolysis of starch reach 60-80%, produce the monose that is easy to utilize, make mixed liquor;
5. proteolysis: the pH value of the mixed liquor that 4. set-up procedure makes is 7-8, and the 0.2-0.6% that presses the wheat bran dry powder quality adds protease, and temperature is controlled at 45-55 ℃; Reaction time is 2-3 hour; The degree of hydrolysis that makes wheat bran protein is 20-40%, generates amino acid, peptide class, makes enzymolysis liquid;
6. make the supernatant enzymolysis liquid: the enzymolysis liquid filtration under diminished pressure with 5. step makes, get the supernatant enzymolysis liquid, the quality of the soluble solid in the supernatant enzymolysis liquid is the 40-70% of raw material wheat bran;
(3) reaction for preparation sauce class base-material:
The 6. supernatant enzymolysis liquid of middle gained in the step (2) is placed autoclave; Heat while stirring, reaction temperature is 120-160 ℃, and the time is 30-90min; Reaction finishes back water cooling feed liquid; Temperature is reduced to 40-60 ℃ and is emitted feed liquid, promptly obtains having the fluid product of strong sauce perfume and color and luster, is liquid sauce based food base-material;
(4) drying: the liquid sauce based food base-material of step (3) gained is got pressed powder through spray-drying, be solid-state sauce based food base-material.
The mode of above-mentioned said adjustment pH value is in mixed liquor, to add aqueous slkali or acid solution.
Above-mentioned said aqueous slkali is sodium hydroxide solution, sodium carbonate liquor or potassium hydroxide solution.
Above-mentioned said acid solution is hydrochloric acid solution, citric acid solution or sodium dihydrogen phosphate.
Above-mentioned a kind of application that utilizes the wheat bran zymolyte to produce sauce based food base-material is characterized in that this base-material can be used for directly blending system sauce based food, also can get into further fermentation in the sauce unstrained spirits technology of fermentation.
Operation principle of the present invention: the present invention is a raw material with the accessory substance wheat bran that flour mill produces; At first through the broken technology of micro mist; Reduce the wheat bran particle diameter and help the material stripping and the decomposition of enzyme in the wheat bran, then wheat bran and water are mixed according to a certain percentage, add different enzymes enzymolysis step by step; Macromolecular substances in the wheat bran progressively is decomposed into small-molecule substance; Help the generation of thermal response and flavor substance, then the wheat bran feed liquid behind the enzymolysis is filtered, place the pyroreaction still under certain temperature and time condition, to carry out thermal response filtrating; Generation has typical case, strong sauce fragrant breeze flavor and dark reddish brown bright in colour, and contain sauce classes such as abundant pentose, amino acid, protein peptides produce in the sauce based food base-material of prerequisite material of fragrance and fragrance.
Technique effect of the present invention: 1, the thermal response temperature in the technology is lower than European Union's standard, can not produce harmful material; Thermal-reactive essence safety assessment system guide according to the essence and flavoring agent Committee of Experts of European Union (CECEF) is drafted is confirmed: temperature should be above 180 ℃ in the general thermal process reactor; If reaction temperature meets or exceeds 180 ℃, the reaction time should be no more than 15min so; 10 ℃ of the every reductions of reaction temperature, maximum response time prolongs one times, and maximum response time should be controlled at about 12 hours; PH value should be greater than 8 in the course of reaction; 2, the raw material that uses is the wholefood stage material, and no chemical addition agent can be not harmful; 3, be raw material with the wheat bran, reduced production cost; 4, technology is rationally advanced, makes full use of the various compositions that contain in the wheat bran, and penta especially abundant carbon sugar and protein is nutritious, helps health; 5, improved the production technology of traditional brewing seasonings, can be used as the raw material of production of condiments such as soy sauce, soy sauce, flour paste, also can be used as batching, added in the sauce unstrained spirits of fermentation, significantly improved production efficiency, made the production cycle shorten 30-50%; 6, improved the added value of wheat bran, realized scientific and reasonable utilization, turned waste into wealth, will bring remarkable economical and social benefit wheat bran; 7, promote product quality, can significantly improve the qualities such as local flavor, color and luster and nutrition of sauce class flavouring such as soy sauce, had wide application space.
(4) specific embodiment:
Embodiment 1: a kind of sauce based food base-material that utilizes the wheat bran zymolyte to produce; It is characterized in that it is to be made up of the enzyme preparation that wheat bran dry powder, water and gradation add; The mass ratio of wheat bran dry powder and water is 1: 10; The enzyme preparation that gradation adds is followed successively by cellulase, zytase, amylase, protease, and the input amount of each enzyme preparation that adds accounts for 0.2% of wheat bran dry powder quality.
A kind of production method of utilizing the wheat bran zymolyte to produce sauce based food base-material is characterized in that concrete steps are following:
(1) the wheat bran micro mist is broken: get the accessory substance wheat bran of flour mill, after removal of impurities is cleaned out, carry out heated-air drying, reduce water content to 2%, it is broken to be convenient to micro mist, and processing order after the pulverizing, to count requirement be 80 purpose wheat bran dry powder;
(2) utilize substep targeting enzymes solution to prepare the wheat bran enzymolysis liquid:
1. mix with water:, stir wheat bran dry powder and water mixed by 1: 10;
2. cellulase hydrolysis: press 0.2% of wheat bran dry powder quality and add cellulase, temperature is controlled at 50 ℃, and adjustment pH value is 4, and the reaction time got 2 hours, stirs between the stage of reaction enzyme and wheat bran dry powder are fully contacted to react even, makes mixed liquor;
3. xylan enzymolysis: the pH value to 5 of the mixed liquor that 2. set-up procedure makes; Press 0.2% of wheat bran dry powder quality and add zytase; Temperature is controlled at 40 ℃, and the reaction time is 2 hours, makes the degree of hydrolysis of xylan reach 50%; With xylan degrading is small-molecule substances such as monose, disaccharides, makes mixed liquor;
4. amylorrhexis: the pH value of the mixed liquor that 3. set-up procedure makes is 5, presses 0.2% of wheat bran dry powder quality and adds amylase, and temperature is controlled at 40 ℃; Reaction time is 2 hours; Make the degree of hydrolysis of starch reach 60%, produce the monose that is easy to utilize, make mixed liquor;
5. proteolysis: the pH value of the mixed liquor that 4. set-up procedure makes is 7, presses 0.2% of wheat bran dry powder quality and adds protease, and temperature is controlled at 45 ℃; Reaction time is 2 hours; The degree of hydrolysis that makes wheat bran protein is 20%, generates amino acid, peptide class, makes enzymolysis liquid;
6. make the supernatant enzymolysis liquid: the enzymolysis liquid filtration under diminished pressure with 5. step makes, get the supernatant enzymolysis liquid, the quality of the soluble solid in the supernatant enzymolysis liquid is 40% of a raw material wheat bran;
(3) reaction for preparation sauce class base-material:
The 6. supernatant enzymolysis liquid of middle gained in the step (2) is placed autoclave; Heat while stirring, reaction temperature is 120 ℃, and the time is 90min; Reaction finishes back water cooling feed liquid; Temperature is reduced to 40 ℃ and is emitted feed liquid, promptly obtains having the fluid product of strong sauce perfume and color and luster, is liquid sauce based food base-material.
The mode of above-mentioned said adjustment pH value is in mixed liquor, to add aqueous slkali or acid solution; Said aqueous slkali is a sodium hydroxide solution, and said acid solution is a hydrochloric acid solution.
Above-mentioned a kind of application that utilizes the wheat bran zymolyte to produce sauce based food base-material is characterized in that this base-material is used for directly blending system sauce based food.
Embodiment 2: a kind of sauce based food base-material that utilizes the wheat bran zymolyte to produce; It is characterized in that it is to be made up of the enzyme preparation that wheat bran dry powder, water and gradation add; The mass ratio of wheat bran dry powder and water is 1: 15; The enzyme preparation that gradation adds is followed successively by cellulase, zytase, amylase, protease, and the input amount of each enzyme preparation that adds accounts for 0.6% of wheat bran dry powder quality.
A kind of production method of utilizing the wheat bran zymolyte to produce sauce based food base-material is characterized in that concrete steps are following:
(1) the wheat bran micro mist is broken: get the accessory substance wheat bran of flour mill, after removal of impurities is cleaned out, carry out heated-air drying, reduce water content to 6%, it is broken to be convenient to micro mist, and processing order after the pulverizing, to count requirement be 100 purpose wheat bran dry powder;
(2) utilize substep targeting enzymes solution to prepare the wheat bran enzymolysis liquid:
1. mix with water:, stir wheat bran dry powder and water mixed by 1: 15;
2. cellulase hydrolysis: press 0.6% of wheat bran dry powder quality and add cellulase, temperature is controlled at 60 ℃, and adjustment pH value is 5, and the reaction time got 3 hours, stirs between the stage of reaction enzyme and wheat bran dry powder are fully contacted to react even, makes mixed liquor;
3. xylan enzymolysis: the pH value to 6 of the mixed liquor that 2. set-up procedure makes; Press 0.6% of wheat bran dry powder quality and add zytase; Temperature is controlled at 60 ℃, and the reaction time is 3 hours, makes the degree of hydrolysis of xylan reach 70%; With xylan degrading is small-molecule substances such as monose, disaccharides, makes mixed liquor;
4. amylorrhexis: the pH value of the mixed liquor that 3. set-up procedure makes is 6, presses 0.6% of wheat bran dry powder quality and adds amylase, and temperature is controlled at 50 ℃; Reaction time is 3 hours; Make the degree of hydrolysis of starch reach 80%, produce the monose that is easy to utilize, make mixed liquor;
5. proteolysis: the pH value of the mixed liquor that 4. set-up procedure makes is 8, presses 0.6% of wheat bran dry powder quality and adds protease, and temperature is controlled at 55 ℃; Reaction time is 3 hours; The degree of hydrolysis that makes wheat bran protein is 40%, generates amino acid, peptide class, makes enzymolysis liquid;
6. make the supernatant enzymolysis liquid: the enzymolysis liquid filtration under diminished pressure with 5. step makes, get the supernatant enzymolysis liquid, the quality of the soluble solid in the supernatant enzymolysis liquid is 70% of a raw material wheat bran;
(3) reaction for preparation sauce class base-material:
The 6. supernatant enzymolysis liquid of middle gained in the step (2) is placed autoclave; Heat while stirring, reaction temperature is 160 ℃, and the time is 30min; Reaction finishes back water cooling feed liquid; Temperature is reduced to 60 ℃ and is emitted feed liquid, promptly obtains having the fluid product of strong sauce perfume and color and luster, is liquid sauce based food base-material;
(4) drying: the liquid sauce based food base-material of step (3) gained is got pressed powder through spray-drying, be solid-state sauce based food base-material.
The mode of above-mentioned said adjustment pH value is in mixed liquor, to add aqueous slkali or acid solution; Aqueous slkali is got potassium hydroxide solution, and acid solution is got sodium dihydrogen phosphate.
Above-mentioned a kind of application that utilizes the wheat bran zymolyte to produce sauce based food base-material is characterized in that this base-material can get into further fermentation in the sauce unstrained spirits technology of fermentation.
Embodiment 3: a kind of sauce based food base-material that utilizes the wheat bran zymolyte to produce; It is characterized in that it is to be made up of the enzyme preparation that wheat bran dry powder, water and gradation add; The mass ratio of wheat bran dry powder and water is 1: 12; The enzyme preparation that gradation adds is followed successively by cellulase, zytase, amylase, protease, and the input amount of each enzyme preparation that adds accounts for 0.4% of wheat bran dry powder quality.
A kind of production method of utilizing the wheat bran zymolyte to produce sauce based food base-material is characterized in that concrete steps are following:
(1) the wheat bran micro mist is broken: get the accessory substance wheat bran of flour mill, after removal of impurities is cleaned out, carry out heated-air drying, reduce water content to 4%, it is broken to be convenient to micro mist, and processing order after the pulverizing, to count requirement be 90 purpose wheat bran dry powder;
(2) utilize substep targeting enzymes solution to prepare the wheat bran enzymolysis liquid:
1. mix with water:, stir wheat bran dry powder and water mixed by 1: 12;
2. cellulase hydrolysis: press 0.4% of wheat bran dry powder quality and add cellulase, temperature is controlled at 55 ℃, and adjustment pH value is 4, and the reaction time got 2 hours, stirs between the stage of reaction enzyme and wheat bran dry powder are fully contacted to react even, makes mixed liquor;
3. xylan enzymolysis: the pH value to 5 of the mixed liquor that 2. set-up procedure makes; Press 0.4% of wheat bran dry powder quality and add zytase; Temperature is controlled at 50 ℃, and the reaction time is 2 hours, makes the degree of hydrolysis of xylan reach 60%; With xylan degrading is small-molecule substances such as monose, disaccharides, makes mixed liquor;
4. amylorrhexis: the pH value of the mixed liquor that 3. set-up procedure makes is 5, presses 0.4% of wheat bran dry powder quality and adds amylase, and temperature is controlled at 45 ℃; Reaction time is 2 hours; Make the degree of hydrolysis of starch reach 70%, produce the monose that is easy to utilize, make mixed liquor;
5. proteolysis: the pH value of the mixed liquor that 4. set-up procedure makes is 7, presses 0.4% of wheat bran dry powder quality and adds protease, and temperature is controlled at 50 ℃; Reaction time is 2 hours; The degree of hydrolysis that makes wheat bran protein is 30%, generates amino acid, peptide class, makes enzymolysis liquid;
6. make the supernatant enzymolysis liquid: the enzymolysis liquid filtration under diminished pressure with 5. step makes, get the supernatant enzymolysis liquid, the quality of the soluble solid in the supernatant enzymolysis liquid is 50% of a raw material wheat bran;
(3) reaction for preparation sauce class base-material:
The 6. supernatant enzymolysis liquid of middle gained in the step (2) is placed autoclave; Heat while stirring, reaction temperature is 140 ℃, and the time is 60min; Reaction finishes back water cooling feed liquid; Temperature is reduced to 50 ℃ and is emitted feed liquid, promptly obtains having the fluid product of strong sauce perfume and color and luster, is liquid sauce based food base-material;
(4) drying: the liquid sauce based food base-material of step (3) gained is got pressed powder through spray-drying, be solid-state sauce based food base-material.
The mode of above-mentioned said adjustment pH value is in mixed liquor, to add aqueous slkali or acid solution; Aqueous slkali is got sodium carbonate liquor, and acid solution is got citric acid solution.
Above-mentioned a kind of application that utilizes the wheat bran zymolyte to produce sauce based food base-material is characterized in that this base-material is used for directly blending system sauce based food.
Embodiment 4: a kind of sauce based food base-material that utilizes the wheat bran zymolyte to produce; It is characterized in that it is to be made up of the enzyme preparation that wheat bran dry powder, water and gradation add; The mass ratio of wheat bran dry powder and water is 1: 13; The enzyme preparation that gradation adds is followed successively by cellulase, zytase, amylase, protease, and the input amount of each enzyme preparation that adds accounts for 0.5% of wheat bran dry powder quality.
A kind of production method of utilizing the wheat bran zymolyte to produce sauce based food base-material is characterized in that concrete steps are following:
(1) the wheat bran micro mist is broken: get the accessory substance wheat bran of flour mill, after removal of impurities is cleaned out, carry out heated-air drying, reduce water content to 5%, it is broken to be convenient to micro mist, and processing order after the pulverizing, to count requirement be 100 purpose wheat bran dry powder;
(2) utilize substep targeting enzymes solution to prepare the wheat bran enzymolysis liquid:
1. mix with water:, stir wheat bran dry powder and water mixed by 1: 13;
2. cellulase hydrolysis: press 0.5% of wheat bran dry powder quality and add cellulase, temperature is controlled at 60 ℃, and adjustment pH value is 5, and the reaction time got 3 hours, stirs between the stage of reaction enzyme and wheat bran dry powder are fully contacted to react even, makes mixed liquor;
3. xylan enzymolysis: the pH value to 6 of the mixed liquor that 2. set-up procedure makes; Press 0.5% of wheat bran dry powder quality and add zytase; Temperature is controlled at 60 ℃, and the reaction time is 3 hours, makes the degree of hydrolysis of xylan reach 70%; With xylan degrading is small-molecule substances such as monose, disaccharides, makes mixed liquor;
4. amylorrhexis: the pH value of the mixed liquor that 3. set-up procedure makes is 6, presses 0.5% of wheat bran dry powder quality and adds amylase, and temperature is controlled at 50 ℃; Reaction time is 2-3 hour; Make the degree of hydrolysis of starch reach 80%, produce the monose that is easy to utilize, make mixed liquor;
5. proteolysis: the pH value of the mixed liquor that 4. set-up procedure makes is 8, presses 0.5% of wheat bran dry powder quality and adds protease, and temperature is controlled at 50 ℃; Reaction time is 3 hours; The degree of hydrolysis that makes wheat bran protein is 40%, generates amino acid, peptide class, makes enzymolysis liquid;
6. make the supernatant enzymolysis liquid: the enzymolysis liquid filtration under diminished pressure with 5. step makes, get the supernatant enzymolysis liquid, the quality of the soluble solid in the supernatant enzymolysis liquid is 60% of a raw material wheat bran;
(3) reaction for preparation sauce class base-material:
The 6. supernatant enzymolysis liquid of middle gained in the step (2) is placed autoclave; Heat while stirring, reaction temperature is 150 ℃, and the time is 45min; Reaction finishes back water cooling feed liquid; Temperature is reduced to 60 ℃ and is emitted feed liquid, promptly obtains having the fluid product of strong sauce perfume and color and luster, is liquid sauce based food base-material.
The mode of above-mentioned said adjustment pH value is in mixed liquor, to add aqueous slkali or acid solution; Aqueous slkali is a sodium carbonate liquor, and acid solution is a hydrochloric acid solution.
Above-mentioned a kind of application that utilizes the wheat bran zymolyte to produce sauce based food base-material is characterized in that this base-material can get into further fermentation in the sauce unstrained spirits technology of fermentation.
Embodiment 5: a kind of sauce based food base-material that utilizes the wheat bran zymolyte to produce; It is characterized in that it is to be made up of the enzyme preparation that wheat bran dry powder, water and gradation add; The mass ratio of wheat bran dry powder and water is 1: 14; The enzyme preparation that gradation adds is followed successively by cellulase, zytase, amylase, protease, and the input amount of each enzyme preparation that adds accounts for 0.3% of wheat bran dry powder quality.
A kind of production method of utilizing the wheat bran zymolyte to produce sauce based food base-material is characterized in that concrete steps are following:
(1) the wheat bran micro mist is broken: get the accessory substance wheat bran of flour mill, after removal of impurities is cleaned out, carry out heated-air drying, reduce water content to 2%, it is broken to be convenient to micro mist, and processing order after the pulverizing, to count requirement be 80 purpose wheat bran dry powder;
(2) utilize substep targeting enzymes solution to prepare the wheat bran enzymolysis liquid:
1. mix with water:, stir wheat bran dry powder and water mixed by 1: 14;
2. cellulase hydrolysis: press 0.3% of wheat bran dry powder quality and add cellulase, temperature is controlled at 50 ℃, and adjustment pH value is 4, and the reaction time got 2 hours, stirs between the stage of reaction enzyme and wheat bran dry powder are fully contacted to react even, makes mixed liquor;
3. xylan enzymolysis: the pH value to 5 of the mixed liquor that 2. set-up procedure makes; Press 0.3% of wheat bran dry powder quality and add zytase; Temperature is controlled at 40 ℃, and the reaction time is 2-3 hour, makes the degree of hydrolysis of xylan reach 50%; With xylan degrading is small-molecule substances such as monose, disaccharides, makes mixed liquor;
4. amylorrhexis: the pH value of the mixed liquor that 3. set-up procedure makes is 5, presses 0.3% of wheat bran dry powder quality and adds amylase, and temperature is controlled at 40 ℃; Reaction time is 2 hours; Make the degree of hydrolysis of starch reach 60%, produce the monose that is easy to utilize, make mixed liquor;
5. proteolysis: the pH value of the mixed liquor that 4. set-up procedure makes is 7, presses 0.3% of wheat bran dry powder quality and adds protease, and temperature is controlled at 45 ℃; Reaction time is 2-3 hour; The degree of hydrolysis that makes wheat bran protein is 20%, generates amino acid, peptide class, makes enzymolysis liquid;
6. make the supernatant enzymolysis liquid: the enzymolysis liquid filtration under diminished pressure with 5. step makes, get the supernatant enzymolysis liquid, the quality of the soluble solid in the supernatant enzymolysis liquid is 50% of a raw material wheat bran;
(3) reaction for preparation sauce class base-material:
The 6. supernatant enzymolysis liquid of middle gained in the step (2) is placed autoclave; Heat while stirring, reaction temperature is 130 ℃, and the time is 75min; Reaction finishes back water cooling feed liquid; Temperature is reduced to 40 ℃ and is emitted feed liquid, promptly obtains having the fluid product of strong sauce perfume and color and luster, is liquid sauce based food base-material;
(4) drying: the liquid sauce based food base of step (3) gained is got pressed powder through spray-drying, be solid-state sauce based food base-material.
The mode of above-mentioned said adjustment pH value is in mixed liquor, to add aqueous slkali or acid solution; Aqueous slkali is a potassium hydroxide solution, and acid solution is a hydrochloric acid solution.
Above-mentioned a kind of application that utilizes the wheat bran zymolyte to produce sauce based food base-material is characterized in that this base-material is used for directly blending system sauce based food.
Claims (6)
1. sauce based food base-material that utilizes the wheat bran zymolyte to produce; It is characterized in that it is to be made up of the enzyme preparation that wheat bran dry powder, water and gradation add; The mass ratio of wheat bran dry powder and water is 1: 10-1: 15; The enzyme preparation that gradation adds is followed successively by cellulase, zytase, amylase, protease, and the input amount of each enzyme preparation that adds accounts for the 0.2-0.6% of wheat bran dry powder quality.
2. production method of utilizing the wheat bran zymolyte to produce sauce based food base-material is characterized in that concrete steps are following:
(1) the wheat bran micro mist is broken: get the accessory substance wheat bran of flour mill, after removal of impurities is cleaned out, carry out heated-air drying, reduce water content to 2-6%, it is broken to be convenient to micro mist, and processing order after the pulverizing, to count requirement be 80-100 purpose wheat bran dry powder;
(2) utilize substep targeting enzymes solution to prepare the wheat bran enzymolysis liquid:
1. mix with water: wheat bran dry powder and water are pressed 1: 10-1: 15 mixed stirs;
2. cellulase hydrolysis: the 0.2-0.6% that presses the wheat bran dry powder quality adds cellulase; Temperature is controlled at 50-60 ℃, and adjustment pH value is 4-5, and the reaction time got 2-3 hour; Stir between the stage of reaction enzyme and wheat bran dry powder are fully contacted to react evenly, make mixed liquor;
3. xylan enzymolysis: the pH value of the mixed liquor that 2. set-up procedure makes is to 5-6; The 0.2-0.6% that presses the wheat bran dry powder quality adds zytase; Temperature is controlled at 40-60 ℃, and the reaction time is 2-3 hour, makes the degree of hydrolysis of xylan reach 50-70%; With xylan degrading is small-molecule substances such as monose, disaccharides, makes mixed liquor;
4. amylorrhexis: the pH value of the mixed liquor that 3. set-up procedure makes is 5-6, and the 0.2%-0.6% that presses the wheat bran dry powder quality adds amylase, and temperature is controlled at 40-50 ℃; Reaction time is 2-3 hour; Make the degree of hydrolysis of starch reach 60-80%, produce the monose that is easy to utilize, make mixed liquor;
5. proteolysis: the pH value of the mixed liquor that 4. set-up procedure makes is 7-8, and the 0.2-0.6% that presses the wheat bran dry powder quality adds protease, and temperature is controlled at 45-55 ℃; Reaction time is 2-3 hour; The degree of hydrolysis that makes wheat bran protein is 20-40%, generates amino acid, peptide class, makes enzymolysis liquid;
6. make the supernatant enzymolysis liquid: the enzymolysis liquid filtration under diminished pressure with 5. step makes, get the supernatant enzymolysis liquid, the quality of the soluble solid in the supernatant enzymolysis liquid is the 40-70% of raw material wheat bran;
(3) reaction for preparation sauce class base-material:
The 6. supernatant enzymolysis liquid of middle gained in the step (2) is placed autoclave; Heat while stirring, reaction temperature is 120-160 ℃, and the time is 30-90min; Reaction finishes back water cooling feed liquid; Temperature is reduced to 40-60 ℃ and is emitted feed liquid, promptly obtains having the fluid product of strong sauce perfume and color and luster, is liquid sauce based food base-material;
(4) drying: the liquid sauce based food base-material of step (3) gained is got pressed powder through spray-drying, be solid-state sauce based food base-material.
3. according to the said a kind of production method of utilizing the wheat bran zymolyte to produce sauce based food base-material of claim 2, the mode of said adjustment pH value is in mixed liquor, to add aqueous slkali or acid solution.
4. according to the said a kind of production method of utilizing the wheat bran zymolyte to produce sauce based food base-material of claim 3, said aqueous slkali is sodium hydroxide solution, sodium carbonate liquor or potassium hydroxide solution.
5. according to the said a kind of production method of utilizing the wheat bran zymolyte to produce sauce based food base-material of claim 3, said acid solution is hydrochloric acid solution, citric acid solution or sodium dihydrogen phosphate.
6. application that utilizes the wheat bran zymolyte to produce sauce based food base-material is characterized in that this base-material can be used for directly blending system sauce based food, also can get into further fermentation in the sauce unstrained spirits technology of fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110196704A CN102308948B (en) | 2011-07-14 | 2011-07-14 | Sauce food base stock produced by utilizing bran zymolyte and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110196704A CN102308948B (en) | 2011-07-14 | 2011-07-14 | Sauce food base stock produced by utilizing bran zymolyte and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102308948A true CN102308948A (en) | 2012-01-11 |
| CN102308948B CN102308948B (en) | 2012-10-03 |
Family
ID=45422815
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110196704A Expired - Fee Related CN102308948B (en) | 2011-07-14 | 2011-07-14 | Sauce food base stock produced by utilizing bran zymolyte and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102308948B (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578546A (en) * | 2012-02-13 | 2012-07-18 | 天津港保税区英鹏食品配料有限公司 | Braised chicken chips flavored food flavoring and producing method thereof |
| CN103087962A (en) * | 2013-01-30 | 2013-05-08 | 江南大学 | Method for high-density culture of lactobacillus for biological acidulated rice steeping |
| CN104480161A (en) * | 2014-11-24 | 2015-04-01 | 天津科技大学 | Ultrafine-grinding assisted enzymatic-hydrolysis based preparation method of wheat bran oligosaccharides |
| CN105685936A (en) * | 2016-01-27 | 2016-06-22 | 广州市臻味宜源食品配料有限公司 | Method for preparing malt fragrance-flavour matter by utilizing self protein of wheat bran and sugar |
| CN108925954A (en) * | 2018-07-19 | 2018-12-04 | 合肥工业大学 | A kind of wheat germ seasoning and preparation method thereof for vegetable dish barbecue |
| CN109609558A (en) * | 2019-01-02 | 2019-04-12 | 河南科技学院 | A kind of wheat bran processing method and its efficiently preparing the application in polyphenol substance |
| CN109757705A (en) * | 2019-03-05 | 2019-05-17 | 黑龙江珍选食品有限公司 | A kind of deodorization mentions fresh fishing sauce soy sauce and preparation method thereof |
| CN116064202A (en) * | 2023-01-13 | 2023-05-05 | 海天醋业(广东)有限公司 | Yellow rice wine and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101278709A (en) * | 2008-05-14 | 2008-10-08 | 任宪君 | Method for extracting maltose powder, protein hydrolysate powder and cellulose using bran as raw material |
| US20100189856A1 (en) * | 2008-12-29 | 2010-07-29 | Cubena, Inc. | Compositions and methods for decontamination of animal feed containing mycotoxins typical for both Northern and Southern climates |
| CN101971958A (en) * | 2010-09-25 | 2011-02-16 | 中国科学院华南植物园 | Method for preparing thermal response essence by utilizing soya residue biological enzymolysis and prepared essence |
-
2011
- 2011-07-14 CN CN201110196704A patent/CN102308948B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101278709A (en) * | 2008-05-14 | 2008-10-08 | 任宪君 | Method for extracting maltose powder, protein hydrolysate powder and cellulose using bran as raw material |
| US20100189856A1 (en) * | 2008-12-29 | 2010-07-29 | Cubena, Inc. | Compositions and methods for decontamination of animal feed containing mycotoxins typical for both Northern and Southern climates |
| CN101971958A (en) * | 2010-09-25 | 2011-02-16 | 中国科学院华南植物园 | Method for preparing thermal response essence by utilizing soya residue biological enzymolysis and prepared essence |
Non-Patent Citations (1)
| Title |
|---|
| 《食品科学》 20101231 王婧等 酶法制备小黄鱼下脚料调味料的风味前体物质 第31卷, 第20期 * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578546A (en) * | 2012-02-13 | 2012-07-18 | 天津港保税区英鹏食品配料有限公司 | Braised chicken chips flavored food flavoring and producing method thereof |
| CN103087962A (en) * | 2013-01-30 | 2013-05-08 | 江南大学 | Method for high-density culture of lactobacillus for biological acidulated rice steeping |
| CN103087962B (en) * | 2013-01-30 | 2014-09-03 | 江南大学 | Method for high-density culture of lactobacillus for biological acidulated rice steeping |
| CN104480161A (en) * | 2014-11-24 | 2015-04-01 | 天津科技大学 | Ultrafine-grinding assisted enzymatic-hydrolysis based preparation method of wheat bran oligosaccharides |
| CN105685936A (en) * | 2016-01-27 | 2016-06-22 | 广州市臻味宜源食品配料有限公司 | Method for preparing malt fragrance-flavour matter by utilizing self protein of wheat bran and sugar |
| CN105685936B (en) * | 2016-01-27 | 2019-03-08 | 广州市臻味宜源食品配料有限公司 | A method of utilizing wheat bran oneself protein matter and sugar preparation wheat Flavor object |
| CN108925954A (en) * | 2018-07-19 | 2018-12-04 | 合肥工业大学 | A kind of wheat germ seasoning and preparation method thereof for vegetable dish barbecue |
| CN109609558A (en) * | 2019-01-02 | 2019-04-12 | 河南科技学院 | A kind of wheat bran processing method and its efficiently preparing the application in polyphenol substance |
| CN109757705A (en) * | 2019-03-05 | 2019-05-17 | 黑龙江珍选食品有限公司 | A kind of deodorization mentions fresh fishing sauce soy sauce and preparation method thereof |
| CN116064202A (en) * | 2023-01-13 | 2023-05-05 | 海天醋业(广东)有限公司 | Yellow rice wine and preparation method thereof |
| CN116064202B (en) * | 2023-01-13 | 2024-03-15 | 海天醋业(广东)有限公司 | Yellow rice wine and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102308948B (en) | 2012-10-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102308948B (en) | Sauce food base stock produced by utilizing bran zymolyte and production method thereof | |
| CN102669423B (en) | Moringa extract as well as preparation method of moringa extract and moringa feed additive | |
| CN101455323B (en) | Meat flavor hot flavorings and production method thereof | |
| CN101215517B (en) | Technique for producing germinating brown rice vinegar and products thereof | |
| CN101491326B (en) | Perilla sauce and preparation technique thereof | |
| CN102919758B (en) | Alum-free pure sweet potato starch vermicelli and preparation method thereof | |
| CN104172101B (en) | soy sauce and preparation method thereof | |
| CN105685936B (en) | A method of utilizing wheat bran oneself protein matter and sugar preparation wheat Flavor object | |
| CN102308972A (en) | Black bean soy and preparation method thereof | |
| CN102389071B (en) | Donkey-hide gelatin raw powder and its preparation method | |
| CN104783128A (en) | Citrus steamed fish sauce and preparation method thereof | |
| CN102302133A (en) | Seafood paste essence and preparation method thereof | |
| CN108201109B (en) | Red yeast rice polypeptide seasoning liquid of red yeast rice wine lees and preparation method thereof | |
| CN104522612A (en) | Production method for brewing mushroom soy sauce | |
| CN103756918B (en) | The propagation method of bacteria produced proteinase kind and improve the method for amino-acid nitrogen in vinegar | |
| CN102488173A (en) | Beer yeast extract, meat and vegetable compound flavoring sauce and preparation method thereof | |
| CN102578547B (en) | Fishbone and beer yeast extract complex seasoning and preparation method thereof | |
| CN101224016A (en) | Sea titbit fermentation food and producing method thereof | |
| CN101444289A (en) | Technology for simultaneously preparing cooking wine and slimming food | |
| CN103897915A (en) | Method for preparing oat beer | |
| CN103404824A (en) | Production technology of sauce flavor powder | |
| CN103070387A (en) | Reasoning paste and preparation method and use thereof | |
| CN102813122B (en) | Method for producing instant full cream rice bran nutrition powder through supercritical CO2 system two-enzyme method | |
| CN104905165A (en) | Compound sprouted soybean paste and preparation method thereof | |
| CN109198585A (en) | A kind of Semen sesami nigrum dregs of rice buckwheat health-care soy sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20121003 Termination date: 20180714 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |