CN102726704A - Sweet flour paste and preparation method thereof - Google Patents
Sweet flour paste and preparation method thereof Download PDFInfo
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- CN102726704A CN102726704A CN2012101599660A CN201210159966A CN102726704A CN 102726704 A CN102726704 A CN 102726704A CN 2012101599660 A CN2012101599660 A CN 2012101599660A CN 201210159966 A CN201210159966 A CN 201210159966A CN 102726704 A CN102726704 A CN 102726704A
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- sweet fermented
- fermented flour
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- flour sauce
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Abstract
The present invention relates to the field of food seasoning, and particularly to a sweet flour paste and a preparation method thereof. The sweet flour paste has characteristics of strong aroma, yellow brown color or brunneus color, bright-colored and lucidus appearance, moderate sour and sweet taste, delicious and rich taste, and moderate viscousness, is not added with preservatives, and has a long shelf life. The preparation method of the present invention is simple and easy to operate, and the prepared sweet flour paste has good quality.
Description
Technical field
The present invention relates to the food dressing field, particularly a kind of sweet fermented flour sauce and preparation method thereof.
Background technology
Sweet fermented flour sauce is claimed sweet sauce again, is to be primary raw material with flour, through making a kind of sauce shape flavouring bent and that heat-preservation fermentation is processed.Its flavor is with in sweet salty, has sauce fragrant fragrant with ester simultaneously, is applicable to that the quick-fried and sauce of culinary art sauce cooks.Finished product yellowish-brown or bronzing, bright-coloured glossy; Fragrant and the ester fragrance of sauce is arranged; Flavour with sweet be main, have a little saline taste.Usually as the quick-fried important condiments of cooking of culinary art sauce, common like Saute pork with soy bean sauce, diced chicken with bean paste sauce etc. with sauce; Except that as the condiments, sweet fermented flour sauce also usually is used to dip in food roast duck, shallot etc., perhaps entrains into seasoning in the snack such as thin pancake.Sweet fermented flour sauce is rich in the amino acid and the vitamin of needed by human, has abundant nutritive value, is a kind of product with peat-reek, flavour, figure and color and luster.Along with growth in the living standard, people require increasingly highly to food quality, and mouthfeel, fragrance, the color and luster of existing sweet fermented flour sauce can not satisfy broad masses of the people's demand.
Traditional sweet fermented flour sauce preparation method is to be raw material with flour, through cook, working procedure processing such as fermentation processes.But no matter be tradition system sauce technology or linear bent method technology, all will all make song behind the material cooking, just can be fermented into sauce then.In yeast making process, because various microbial growth metabolism will consume part material; Again because system curved tube reason difficulty, careless slightlyly will cause the sweet fermented flour sauce quality and go out rate and descend.In addition, traditional fabrication method complex operation is not suitable for industrialized production.
In addition, sweet fermented flour sauce quality safety problem receives publicity day by day, adds forbidden amphetamine or excessive interpolation anticorrisive agent etc. in the manufacturing process of being everlasting at present to prolong the shelf-life of sweet fermented flour sauce.Therefore, provide a kind of and give off a strong fragrance, yellowish-brown or bronzing, bright-coloured, glossy are arranged, sweet salty agreeable to the taste, delicious mellow, thickness appropriateness, the sweet fermented flour sauce and preparation method thereof that does not add anticorrisive agent are significant.
Summary of the invention
In view of this, the present invention provides a kind of sweet fermented flour sauce and preparation method thereof.This sweet fermented flour sauce gives off a strong fragrance, and yellowish-brown or bronzing, bright-coloured, glossy are arranged, and is sweet salty agreeable to the taste, delicious mellow, thickness appropriateness, do not add anticorrisive agent, and the shelf-life is longer.The preparation method of sweet fermented flour sauce provided by the invention is simple and easy to operate, and the sweet fermented flour sauce quality that makes is better.
In order to realize the foregoing invention purpose, the present invention provides following technical scheme:
The invention provides a kind of sweet fermented flour sauce, process by following weight portion raw material:
200～300 parts of wheat flours, Baume degrees are 13～20 40～60 parts in 20～30 parts of salt solution, water, smart 0.25～1.5 part of soya-bean oil song.
As preferably, soya-bean oil Qu Jingwei is 0.5～1.25 part in the raw material.
As preferably, soya-bean oil Qu Jingwei is 0.6～1 part in the raw material.
As preferably, wheat flour is the smart powder of wheat.
Preferably, the moisture of wheat flour≤12%.
As preferably, the moisture of sweet fermented flour sauce is 45～50%.The present invention also provides a kind of preparation method of sweet fermented flour sauce, is made up of following weight portion raw material:
200～300 parts of wheat flours, Baume degrees are 13～20 40～60 parts in 20～30 parts of salt solution, water, smart 0.25～1.5 part of soya-bean oil song;
Get 200～300 parts wheat flour; After adding 40～60 parts water and mixing, after boiling, the cooling, adds after 0.25～1.5 part soya-bean oil Qu Jingjing first ferments; With 20～30 parts of Baume degrees is that 13～20 salt solution mixes and carries out second fermentation, and slaking, homogeneous, sterilization, packing promptly get; The condition of said first fermentation is in 38～40 ℃ of fermentation 90～102h.
As preferably, the condition of second fermentation be in 38～40 ℃ of 68～76h that ferment.
As preferably, the condition of boiling is through 98～103 ℃ of boiling 0.5～3min.
As preferably, the condition of cooling is in 23～28 ℃ of cooling 30～80min.
As preferably, the bent smart addition of soya-bean oil is 0.5～1.25 part.
As preferably, the bent smart addition of soya-bean oil is 0.6～1 part.
As preferably, wheat flour is the smart powder of wheat.
Preferably, the moisture of wheat flour≤12%.
As preferably, the moisture of sweet fermented flour sauce is 45～50%.
The present invention provides a kind of sweet fermented flour sauce and preparation method thereof.This sweet fermented flour sauce gives off a strong fragrance, and yellowish-brown or bronzing, bright-coloured, glossy are arranged, and is sweet salty agreeable to the taste, delicious mellow, thickness appropriateness, do not add anticorrisive agent, and the shelf-life is longer.The preparation method of sweet fermented flour sauce provided by the invention is simple and easy to operate, and the sweet fermented flour sauce quality that makes is better.
The specific embodiment
The invention discloses a kind of sweet fermented flour sauce and preparation method thereof, those skilled in the art can use for reference this paper content, suitably improve technological parameter and realize.Special needs to be pointed out is that all similarly replace and change apparent to those skilled in the art, they all are regarded as and are included in the present invention.Method of the present invention and application are described through preferred embodiment; The related personnel obviously can change or suitably change and combination methods and applications as herein described in not breaking away from content of the present invention, spirit and scope, realizes and use technology of the present invention.
In sweet fermented flour sauce provided by the invention and preparation method thereof, the bent essence of soya-bean oil is provided by Sichuan flavouring association, and other raw materials all can be buied by market.
Below in conjunction with embodiment, further set forth the present invention:
Embodiment 1
Get the smart powder of wheat of 200kg, after the water that adds 60kg mixes, behind 103 ℃ of boiling 0.5min, be warming up to 105 ℃ of boiling 3min; In 28 ℃ of cooling 80min; The soya-bean oil that adds 0.25kg is bent smart, in 40 ℃ of fermentation 90h, after the 30kg Baume degrees is 13 salt solution mixing 76h; Slaking, homogeneous, sterilization, packing promptly get.
Embodiment 2
Get the wheat flour of 300kg, after the water that adds 50kg mixes, behind 98 ℃ of boiling 3min, be warming up to 105 ℃ of boiling 0.5min; In 25 ℃ of cooling 50min; The soya-bean oil that adds 0.75kg is bent smart, in 39 ℃ of fermentation 102h, after the 20kg Baume degrees is 15 salt solution mixing 72h; Slaking, homogeneous, sterilization, packing promptly get.
Embodiment 3
Get the smart powder of wheat of 250kg, after the water that adds 40kg mixes, behind 100 ℃ of boiling 2min, be warming up to 105 ℃ of boiling 2min; In 23 ℃ of cooling 30min; The soya-bean oil that adds 1.5kg is bent smart, in 38 ℃ of fermentation 96h, after the 25kg Baume degrees is 20 salt solution mixing 68h; Slaking, homogeneous, sterilization, packing promptly get.
Embodiment 4
Get the wheat flour of 280kg, after the water that adds 55kg mixes, behind 101 ℃ of boiling 1min, be warming up to 105 ℃ of boiling 1min; In 26 ℃ of cooling 60min; The soya-bean oil that adds 1kg is bent smart, in 40 ℃ of fermentation 100h, after the 22kg Baume degrees is 18 salt solution mixing 74h; Slaking, homogeneous, sterilization, packing promptly get.
Embodiment 5
In national northwest, southwest, northeast, North China, the southeast, Central China 1080 altogether of picked at random each age group, every profession and trade personages respectively; Be divided into 36 groups according to age, engaged in trade; Every group of 30 surveyees; To the embodiment of the invention 1 to 4 each sweet fermented flour sauce that provides eat the sense and the local flavor official can estimate, the sense evaluation criterion is seen table 1, evaluation result is seen table 2, table 3.
Table 1 official can evaluation criterion
The color and luster of table 2 sweet fermented flour sauce, form evaluation result
The fragrance of table 3 sweet fermented flour sauce, flavour evaluation result
Show by investigation result; From national northwest, southwest, northeast, North China, the southeast, Central China's each age group, every profession and trade personage altogether among 1080 surveyees; Food sense satisfaction rate to sweet fermented flour sauce provided by the invention is 87%, and the local flavor satisfaction rate is 92.67%.
Embodiment 6
The sweet fermented flour sauce that the embodiment of the invention 1 to 4 is provided carries out the detection of physical and chemical index according to ZB X 66018-87 " the sweet fermented flour sauce method of inspection " respectively after preserving 1 month, 3 months, 6 months, 9 months, 12 months, 14 months, carry out the detection of sanitary index according to GB 2718-81 " sauce sanitary standard ".Testing result is found; The sweet fermented flour sauce that the embodiment of the invention 1 to 4 provides is respectively after preserving 1 month, 3 months, 6 months, 9 months, 12 months, 14 months; Wherein reduced sugar is with glucose meter, 46～58% (m/m), and moisture is 40～45% (m/m); Amino acid content is 2.5～5.5% (m/m), total plate count≤1 * 10
4, no pathogenic bacteria detect, and meet standard.
The above only is a preferred implementation of the present invention; Should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention; Can also make some improvement and retouching, these improvement and retouching also should be regarded as protection scope of the present invention.
Claims (9)
1. a sweet fermented flour sauce is characterized in that, is processed by following weight portion raw material:
200～300 parts of wheat flours, Baume degrees are 13～20 40～60 parts in 20～30 parts of salt solution, water, smart 0.25～1.5 part of soya-bean oil song.
2. sweet fermented flour sauce according to claim 1 is characterized in that, 0.5～1.25 part of soya-bean oil Qu Jingwei described in the said raw material.
3. sweet fermented flour sauce according to claim 1 is characterized in that, 0.6～1 part of soya-bean oil Qu Jingwei described in the said raw material.
4. the preparation method of a sweet fermented flour sauce is characterized in that, is made up of following weight portion raw material:
200～300 parts of wheat flours, Baume degrees are 13～20 40～60 parts in 20～30 parts of salt solution, water, smart 0.25～1.5 part of soya-bean oil song;
Get 200～300 parts wheat flour; After adding 40～60 parts water and mixing, after boiling, the cooling, adds after 0.25～1.5 part soya-bean oil Qu Jingjing first ferments; With 20～30 parts of Baume degrees is that 13～20 salt solution mixes and carries out second fermentation, and slaking, homogeneous, sterilization, packing promptly get; The condition of said first fermentation is in 38～40 ℃ of fermentation 90～102h.
5. the preparation method of sweet fermented flour sauce according to claim 4 is characterized in that, the condition of said second fermentation is in 38～40 ℃ of fermentation 68～76h.
6. the preparation method of sweet fermented flour sauce according to claim 4 is characterized in that, the condition of said boiling is through 98～103 ℃ of boiling 0.5～3min.
7. the preparation method of sweet fermented flour sauce according to claim 4 is characterized in that, the condition of said cooling is in 23～28 ℃ of cooling 30～80min.
8. the preparation method of sweet fermented flour sauce according to claim 4 is characterized in that, the bent smart addition of said soya-bean oil is 0.5～1.25 part.
9. the preparation method of sweet fermented flour sauce according to claim 4 is characterized in that, the bent smart addition of said soya-bean oil is 0.6～1 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101599660A CN102726704A (en) | 2012-05-22 | 2012-05-22 | Sweet flour paste and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101599660A CN102726704A (en) | 2012-05-22 | 2012-05-22 | Sweet flour paste and preparation method thereof |
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| CN102726704A true CN102726704A (en) | 2012-10-17 |
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| CN2012101599660A Pending CN102726704A (en) | 2012-05-22 | 2012-05-22 | Sweet flour paste and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141811A (en) * | 2012-12-16 | 2013-06-12 | 山东武定府酿造有限公司 | Preparation method for sweet soybean paste |
| CN105919036A (en) * | 2016-04-29 | 2016-09-07 | 南宁市富久信息技术有限公司 | Hericium erinaceus sweet flour paste and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1425325A (en) * | 2001-12-21 | 2003-06-25 | 济南试金集团有限公司 | Process for producing red sauce |
| CN101133823A (en) * | 2007-09-28 | 2008-03-05 | 朱春荣 | Method of producing flour paste |
| CN101664160A (en) * | 2008-09-01 | 2010-03-10 | 魏洪侠 | Method for manufacturing sweet soybean paste |
-
2012
- 2012-05-22 CN CN2012101599660A patent/CN102726704A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1425325A (en) * | 2001-12-21 | 2003-06-25 | 济南试金集团有限公司 | Process for producing red sauce |
| CN101133823A (en) * | 2007-09-28 | 2008-03-05 | 朱春荣 | Method of producing flour paste |
| CN101664160A (en) * | 2008-09-01 | 2010-03-10 | 魏洪侠 | Method for manufacturing sweet soybean paste |
Non-Patent Citations (1)
| Title |
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| 孙元霞: "甜面酱加工方法", 《农村实用科技信息》, no. 03, 15 March 1997 (1997-03-15) * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141811A (en) * | 2012-12-16 | 2013-06-12 | 山东武定府酿造有限公司 | Preparation method for sweet soybean paste |
| CN105919036A (en) * | 2016-04-29 | 2016-09-07 | 南宁市富久信息技术有限公司 | Hericium erinaceus sweet flour paste and preparation method thereof |
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Application publication date: 20121017 |