CN103976348A - Method for preparing koji by broken rice and preparing rice paste - Google Patents
Method for preparing koji by broken rice and preparing rice paste Download PDFInfo
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- CN103976348A CN103976348A CN201410241166.2A CN201410241166A CN103976348A CN 103976348 A CN103976348 A CN 103976348A CN 201410241166 A CN201410241166 A CN 201410241166A CN 103976348 A CN103976348 A CN 103976348A
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- 238000000034 method Methods 0.000 title claims abstract description 34
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 22
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- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a method for preparing koji by broken rice and preparing a rice paste. The method comprises the steps of a, broken rice pretreatment: carrying out impurity removal, soaking and cooking on the broken rice; b, koji amplification culture: inoculating rice koji accounting 2-5 percent for cooked rice, culturing for 2-3 days under the ventilation environment at the temperature of 31 plus/minus 2 DEG C, drying for 48 hours in an oven at the temperature of 45 plus/minus 2 DEG C, and crushing to obtain koji; and c, fermented grain preparation treatment: preparing a sodium chloride solution with the mass concentration of 8-12 percent, boiling for 10 minutes, cooling to the room temperature, mixing the koji obtained in the step b and the sodium chloride solution according to the mass ratio of 1:1.3, uniformly mixing, putting in a paste preparing vessel, sealing by a sterile gauze, carrying out fermentation culture under the conditions that the environmental temperature is 32 plus/minus 0.5 DEG C, the oxygen content is no less than 20 percent, the humidity is 90 percent and the illumination intensity is 80000lx/12h, mixing every 12 hours in a first week during fermentation, and mixing for 5-10 minutes every 24 hours after the first week.
Description
Technical field
The invention belongs to food processing field, on the basis of tradition sauce method processed, according to the characteristic of cracking rice and on the basis of a large amount of tests, realize the making to the utilization of cracking rice and Chinese traditional jam product.
Background technology
China's traditional medicine thinks, sauce (mainly referring to the sauce of fermentation) taste is salty, cold in nature, can separate medicine and snake, worm, bee venom etc., has the effect except thermal detoxification, row hot summer weather, the hot and suffocating and various medicine poison of internal organ, food poison etc. when for oral administration can solution.The traditional sauce method processed of China is divided into southern way sauce and capital way sauce by region, its Central-South way utilization fermentation sauce processed, sauce is tasty and refreshing, taste just; Capital way is utilized unleavened dough sauce processed, and sauce sugariness is large, be clamminess.Sauce method processed is divided into by starter making method: method, fast wine method, low-salt solid-state fermentation method, salt-free fermentation method etc. are revealed in natural solarization.Be summed up, sauce mainly bears a double meaning: the one, smashed to pieces paste food or the flavouring made by animals and plants; The 2nd, the flavouring forming with fermentations such as soybean or wheat face, rice, broad beans.Without fermenting and fermenting two kinds.The class of wherein fermenting sauce has more kind, is mainly divided into three major types: the one, and beans sauce, also claims yellow bean sauce, old embryo sauce, salty sauce, capital sauce, oily embryo, makes with soya bean or black soybean fermentation, salt adding etc., also can add ground rice, flour is together made.The 2nd, flour paste, claims again sweet fermented flour sauce, sweet sauce, golden sauce, makes taking flour as fermenting raw materials, salt adding etc., and black person claims black sauce.The 3rd, broad bean paste, makes taking broad bean as fermenting raw materials, salt adding etc., as adds capsicum, claims again thick broad-bean sauce, bean cotyledon.And in each large class, have many famous-objects, as beans sauce class famous-object has Guilin beans sauce, Puning, Guangdong beans sauce etc.; Flour paste class famous-object has Baoding flour paste, Jinan, Shandong Province sweet fermented flour sauce, the Bashan Mountain, Jiangsu sauce etc.; Broad bean paste class famous-object has Sichuan bean paste sauce, temple thick broad-bean sauce and Anqing Hu Yumei broad bean paste etc. near a river.Sauce series products comprises the various tartar sauce food that form through fermented soy taking grain as primary raw material, and its product mainly contains soy sauce (yellow bean sauce), broad bean paste, flour paste, thick broad-bean sauce etc.These products are not only nutritious, and easy digested absorption, are a kind of well received products.
Rice is as one of staple food in daily life, a kind of low fat and contain the abundant composition such as vitamin B1 and inorganic salts, its biological value, BV and soybean are suitable, the rich content in rice such as lysine, threonine, and various amino acid whose ratio approaches the needs of human body.In rice production process, inevitably can produce approximately 10%～15% crack rice, nutritional labeling and the rice of cracking rice are basic identical, crude fibre and content of mineral substances are a little more than whole rice, wherein moisture 12～14%, gross protein value is in 5%～11% scope, crude fiber content is in 0.2%～2.7% scope, and NFE is in 61%～82% scope, and content of mineral substances is in 2.3% left and right.And rice price rises steadily in recent years, the generation of cracking rice in the processing process of rice is inevitably, cracks rice and becomes undoubtedly a kind of inexpensive precious resources of further utilizing of needing.Be used to Fodder making, fruit glucose, compound sugar, porous-starch, resistant starch etc. and crack rice more.In the development of culinary art in daily life of people and catering industry, have the trace of sauce, the position of sauce in the middle of food and drink is indubitable, but do not utilize at present the report of the pure sauce processed of cracking rice in China.Can increase by the utilization sauce processed of cracking rice the added value of cracking rice; Enrich sauce market; Instruct rice sauce to produce and research and development.
Summary of the invention
To the object of the invention is the value of cracking rice in order improving, a kind of simple, fast starter making method and the method for utilizing the pure sauce processed of cracking rice to be provided.
The object of the invention is to realize by following technique measures:
The method that makes meter sauce by the pure koji of cracking rice of the present invention comprises following steps:
A, the pretreatment of cracking rice: will crack rice and carry out removal of impurities, immersion, boiling;
B, bent material expand to be cultivated: by 2%～5% ratio inoculation meter Qu of boiling rice quality, and be placed under the ventilated environment of 31 ± 2 DEG C and cultivate 2～3 days, be placed in afterwards baking oven and under the condition of 45 ± 2 DEG C, dry 48 hours, pulverize to obtain and bently expect;
C, unstrained spirits processing processed: the sodium chloride solution that preparation mass concentration is 8%～12%, boil 10 minutes, be cooled to room temperature, bent b step gained material is expected by bent: the mass ratio of sodium chloride solution=1:1.3 mixes, after stirring, be positioned in sauce container processed, and seal with sterile gauze, 32 ± 0.5 DEG C of environment temperatures, oxygen content is not less than 20%, humidity 90%, within intensity of illumination 80000 lx/12 hours, condition bottom fermentation is cultivated, within during fermentation first week, stirred once every 12 hours, within every 24 hours afterwards, stir once, each stirring 5～10 minutes, ferment 1～3 month rice sauce.
In b step of the present invention, meter Qu used is the mixing thalline of being grown on cracking rice by aspergillus oryzae Aspergillus oryzae, aspergillus niger Aspergillus niger, saccharomycete Saccharomyces; Preparation method is as follows:
Rice is bent to be cultivated: in the temperature of 31 ± 2 DEG C, humidity be greater than 90% and draughty constant incubator in cultivate, within every 12 hours, turn over Qu Yici, cultivate 48～96 hours; There is white velvet-like mycelia in grain of rice surface, white hypha is covered with grain of rice surface afterwards, and along with the prolongation of incubation time, mycelia flavescence green, cultivates 2～3 days, more than mensuration amylase activity reaches 2000 U/g, more than prolease activity reaches 500 U/g;
Dry: till being cultured to raw material surface and being covered with green mould, song material to be positioned in 45 ± 2 DEG C of baking ovens, to dry 48 h, pulverize and obtain bent material.
The pretreated grain of rice of cracking rice in a step of the present invention is chosen and is resided in more than diameter 1.0 mm round-hole meshes cracking rice for sauce raw material processed; The water that adds the twice quality of cracking rice in preprocessing process of cracking rice in described a step soaks cracking rice, and soak time is 1～2 hour, and soaking temperature is 20～30 DEG C, makes the Relative water content in cracking rice after soaking reach 30%～40%; The slaking mode of cracking rice in the pre-treatment step of cracking rice in described a step is taked one of following three kinds of methods of operating: (1) steamer steamed after 20 minutes, and water-sprinkling turns over evenly, steams again 20 minutes; (2) in electric cooker, add stewing the boiling 20 minutes of moisture of 1:1.3; (3) water of cracking rice with 1.3 times is put into container, boiling is about 30 minutes, and make to crack rice slaking and moisture reach 60%～65%.
In the step of b described in the present invention, cracking rice after boiling naturally cools to room temperature, inoculation meter Qu, and inoculum concentration is 2% of boiling rice quality, bent material thickness is 2～2.5 centimetres; Be placed in baking oven air blast under the condition of 45 ± 2 DEG C and dry 48 hours, being crushed to fineness is 10～100 orders, obtains bent material.
In rice sauce of the present invention, content of reducing sugar is greater than 20%, total acid 3.0 ± 0.2 g/L, and amino-acid nitrogen is greater than 1.0 g/100mL, total phenol content 350 ± 10 μ g/g.
Raw material in the present invention is selected not go rotten rotten, there is no sand dust stone, resides in more than diameter 1.0 mm round-hole meshes cracking rice as sauce raw material processed.Concrete measure is the sand grains impurity that adopts a small amount of water repeatedly to wash away to be mixed with in cracking rice etc., is entrained with the composition such as rice bran, dust, therefore need to wash pouring in preventing from cracking rice.
Beneficial effect of the present invention is as follows:
The rice sauce local flavor that adopts the present invention to make is mellow, and sensory evaluation is high; Belong to low fat low cholesterol based food, be suitable for consumers in general and special population as edible in crowds such as Coronary Heart Disease Patients, the elderly, highs fat of blood, and there is certain physiological function.Also improved the utilization rate of cracking rice simultaneously.
detailed description of the invention:
The present invention is further described below with reference to embodiment:
The method that makes meter sauce by the pure koji of cracking rice of the present invention comprises following steps:
A, the pretreatment of cracking rice: will crack rice and carry out removal of impurities, immersion, boiling;
B, bent material expand to be cultivated: by 2%～5% ratio inoculation meter Qu of boiling rice quality, and be placed under the ventilated environment of 31 ± 2 DEG C and cultivate 2～3 days, be placed in afterwards baking oven and under the condition of 45 ± 2 DEG C, dry 48 hours, pulverize to obtain and bently expect;
C, unstrained spirits processing processed: the sodium chloride solution that preparation mass concentration is 8%～12%, boil 10 minutes, be cooled to room temperature, bent b step gained material is expected by bent: the mass ratio of sodium chloride solution=1:1.3 mixes, after stirring, be positioned in sauce container processed, and seal with sterile gauze, be not less than 20% at 32 ± 0.5 DEG C of environment temperatures, oxygen content, humidity 90%, intensity of illumination 80000lx/12 hour condition bottom fermentation cultivates, within during fermentation first week, stirred once every 12 hours, within every 24 hours afterwards, stir once, stir 5～10 minutes.
In b step of the present invention, meter Qu used is the mixing thalline of being grown on cracking rice by aspergillus oryzae Aspergillus oryzae, aspergillus niger Aspergillus niger, saccharomycete Saccharomyces; Preparation method is as follows:
Rice is bent to be cultivated: in the temperature of 31 ± 2 DEG C, humidity be greater than 90% and draughty constant incubator in cultivate, within every 12 hours, turn over Qu Yici, cultivate 48～96 hours; There is white velvet-like mycelia in grain of rice surface, white hypha is covered with grain of rice surface afterwards, and along with the prolongation of incubation time, mycelia flavescence green, cultivates 2～3 days, more than mensuration amylase activity reaches 2000 U/g, more than prolease activity reaches 500 U/g;
Dry: till being cultured to raw material surface and being covered with green mould, song material to be positioned in 45 ± 2 DEG C of baking ovens, to dry 48 h, pulverize and obtain bent material.
The pretreated grain of rice of cracking rice in a step of the present invention is chosen and is resided in more than diameter 1.0 mm round-hole meshes cracking rice for sauce raw material processed; The water that adds the twice quality of cracking rice in preprocessing process of cracking rice in described a step soaks cracking rice, and soak time is 1～2 hour, and soaking temperature is 20～30 DEG C, makes the Relative water content in cracking rice after soaking reach 30%～40%; The slaking mode of cracking rice in the pre-treatment step of cracking rice in described a step is taked one of following three kinds of methods of operating: (1) steamer steamed after 20 minutes, and water-sprinkling turns over evenly, steams again 20 minutes; (2) in electric cooker, add stewing the boiling 20 minutes of moisture of 1:1.3; (3) water of cracking rice with 1.3 times is put into container, boiling is about 30 minutes, and make to crack rice slaking and moisture reach 60%～65%.
In the step of b described in the present invention, cracking rice after boiling naturally cools to room temperature, inoculation meter Qu, and inoculum concentration is 2% of boiling rice quality, bent material thickness is 2～2.5 centimetres; Be placed in baking oven air blast under the condition of 45 ± 2 DEG C and dry 48 hours, being crushed to fineness is 10～100 orders, obtains bent material.
In rice sauce of the present invention, content of reducing sugar is greater than 20%, total acid 3.0 ± 0.2 g/L, and amino-acid nitrogen is greater than 1.0 g/100mL, total phenol content 350 ± 10 μ g/g.
Raw material in the present invention is selected not go rotten rotten, there is no sand dust stone, resides in more than diameter 1.0 mm round-hole meshes cracking rice as sauce raw material processed.Concrete measure is the sand grains impurity that adopts a small amount of water repeatedly to wash away to be mixed with in cracking rice etc.
Specific embodiment is as follows:
embodiment 1:
L will crack rice to be positioned under room temperature environment and soak 2 hours (can suitably shorten soak time summer, the proper extension time in winter), drain moisture, put into steamer atmospheric cooking 20 minutes, and water-sprinkling, steams 20 minutes again.By the spreading for cooling uniformly of steamed rice on clean pallet, naturally dry in the air to room temperature, in the ratio inoculation meter Qu that steams meter Zhi Liang 2%, after mixing, making material loosening and average thickness is 2.5 centimetres, is positioned in 31 DEG C of climatic chambers cultivations, within every 12 hours, turn over Qu Yici, cultivate 3 days, form uniform green mycelia to grain of rice surface, and have the fragrance of good fermentation.
L is put in the material that covers with microorganism in 45 DEG C of baking ovens and dries 48 hours, pulverize with pulverizer, the sodium chloride solution that the concentration of adding 1.3 times, bent material is 8%, 3% edible alcohol, after mixing and sealing with three layers of gauze, be positioned over outdoor totally and have in the environment of sunlight and ferment, sooner or later stir once respectively every day the last week in fermentation, ferment 3 months.
embodiment 2:
L is positioned under room temperature environment and soaks after 2 hours in the ratio of 1:1.3 with water cracking rice, and directly puts into electric cooker boiling to tripping operation naturally.Spreading for cooling uniformly is naturally dried in the air cool on clean pallet, average thickness keeps 2 centimetres, add to steam the ratio of meter Zhi Liang 5% the rice sort of quyi that laboratory screening makes, be positioned over 31 DEG C of (humidity 90%) oxygen contents and be not less than 20% climatic chamber and cultivate 3 days, turn over during this time song.
L pulverizes bent material, the sodium chloride solution that the concentration of adding 1.3 times, bent material is 8%, 3% edible alcohol, and after mixing, be positioned over 32 DEG C, in the constant incubator that intensity of illumination 80000 lx maintenances 12 hours, 0 lx keep looping for 12 hours, ferment, sooner or later stir once respectively every day, ferments 3 months.
embodiment 3:
L is positioned under room temperature environment and soaks after 2 hours in the ratio of 1:1.3 with water cracking rice, be positioned in steamer after vapour, steam 20 minutes, inoculate meter Qu with 2% mass ratio after cooling, be positioned over 32 DEG C of (humidity is 90%) climatic chambers and cultivate 2 days, within every 12 hours during this time, turn over Qu Yici.
L is positioned over the Cheng Qu making in 45 DEG C of baking ovens and pulverizes after oven dry, add the sodium chloride solution of mass concentration as 8% taking the addition of 1.3 times of song material quality, mix with becoming song, and add 3% edible alcohol, Sheng sauce vessel port is sealed with multilayer sterile gauze, day intensity of illumination maximum can reach the place of 80000 lx, ferment 3 months.
Adopt this product of making as upper type, sensory evaluation index and result are as follows:
About color and luster:
Pale brown brown, has the gloss of sauce vivid, pleasing, without going mouldy, and color uniformity; (80～100)
Gloss is comparatively vivid, more pleasing, and without going mouldy, color is more even, without heterochromatic; (60～79)
Gloss is lighter, and without going mouldy, color is slightly inhomogeneous; (40～59)
Gloss is partially secretly or substantially matt, slightly goes mouldy, and irregular colour is even; (20～39)
Tarnish, goes mouldy serious, and color is obviously inhomogeneous; (0～20)
About figure:
Dense moderate, rare thick even, without layering, there is no appreciable impurity; (80～100)
There is certain dense sense, without layering, without obvious visual impurity; (60～79)
Partially rare, without obviously layering, slightly visual impurity; (40～59)
Comparatively rare or thick, slightly layering, has obvious small impurities; (20～39)
Extremely rare or dry thick, serious layering, has much larger impurity; (0～20)
About fragrance:
There are pleasant typical strong sauce perfume (or spice), ester perfume (or spice), sweet-smelling, without bad smells such as tart flavour, stink, fishy smell; (80～100)
Sauce fragrance is lighter, more pleasant, without bad smell; (60～79)
Without typical sauce fragrance and peculiar smell, there is light fragrance; (40～59)
Without sauce fragrance, there is slight unhappy smell; (20～39)
Without sauce fragrance, the peculiar smell such as tart flavour, stink, fishy smell are strong, endurable; (0～20)
About palatability:
Delicate mouthfeel is smooth, tasty and refreshing, not glutinous tooth, free from admixture; (80～100)
Mouthfeel is comparatively smooth, without obvious granular sensation; (60～79)
Mouthfeel is comparatively coarse, has sand sense; (40～59)
Coarse mouthfeel has foreign body sensation; (20～39)
Mouthfeel is very coarse, and foreign body sensation is extremely strong; (0～20)
About chewiness:
A little partially salty or partially light, can accept; (80～100)
A little partially salty or partially light, can accept; (60～79)
Without obvious peculiar smell; (40～59)
Slightly have acid, hardship, puckery, be charred or other peculiar smell; (20～39)
Have acid, hardship, puckery, be charred or other peculiar smell serious, taste endurable; (0～20)
| Project Product | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Color and luster | 91 | 93 | 92 |
| Figure | 89 | 90 | 89 |
| Fragrance | 97 | 95 | 96 |
| Palatability | 91 | 90 | 89 |
| Flavour | 92 | 91 | 91 |
In addition, the composition of product that the present invention makes is analyzed, and and rice contrast, find that the present invention can improve to crack rice polyphenol content and strengthen it to remove the ability of free radical, and improved the added value of cracking rice.This sauce is carried out to analysis of components, find: alpha-(2,4-Dichlorophenyl)-1H-imidazole-1-ethanol sauce fat content is extremely low, and each index meets the relevant criterion of jam product substantially, and changed the method for the raw material sauce processed such as conventional soybean and flour in tradition, making to crack rice is applied to sauce industry processed in a creative way.
41 kinds of volatile flavor substances are detected with the fermented product that the bacterial classification using in the present invention obtains, wherein, alcohols (5.08%), ester class (7.4%), hydro carbons (8.84%), aldehydes (67%), heterocyclic (4.2%), acids (6.01%), ketone (0.27%), total detected level is 98%.Adopt as above the present invention of technical scheme, there is following beneficial effect: apply to cracking rice in a creative way in the processing of jam product, obtain and there is certain antioxygenic property, nutritious, be suitable for the edible rice sauce of consumers in general and special population, sensory evaluation is high.
Claims (8)
1. by koji and the method for making rice sauce of cracking rice, it is characterized in that: described method comprises following steps:
A, the pretreatment of cracking rice: will crack rice and carry out removal of impurities, immersion, boiling;
B, bent material expand to be cultivated: by 2%～5% ratio inoculation meter Qu of boiling rice quality, and be placed under the ventilated environment of 31 ± 2 DEG C and cultivate 2～3 days, be placed in afterwards baking oven and under the condition of 45 ± 2 DEG C, dry 48 hours, pulverize to obtain and bently expect;
C, unstrained spirits processing processed: the sodium chloride solution that preparation mass concentration is 8%～12%, boil 10 minutes, be cooled to room temperature, bent b step gained material is expected by bent: the mass ratio of sodium chloride solution=1:1.3 mixes, after stirring, be positioned in sauce container processed, and seal with sterile gauze, be not less than 20% at 32 ± 0.5 DEG C of environment temperatures, oxygen content, humidity 90%, intensity of illumination 80000 lx/12 hour condition bottom fermentation cultivates, within during fermentation first week, stirred once every 12 hours, within every 24 hours afterwards, stir once, stir 5～10 minutes.
2. according to claim 1 a kind of by koji and the method for making rice sauce of cracking rice, it is characterized in that: in b step, rice song used is the mixing thalline of being grown on cracking rice by aspergillus oryzae Aspergillus oryzae, aspergillus niger Aspergillus niger, saccharomycete Saccharomyces; Preparation method is as follows:
Rice is bent to be cultivated: in the temperature of 31 ± 2 DEG C, humidity be greater than 90% and draughty constant incubator in cultivate, within every 12 hours, turn over Qu Yici, cultivate 48～96 hours; There is white velvet-like mycelia in grain of rice surface, white hypha is covered with grain of rice surface afterwards, and along with the prolongation of incubation time, mycelia flavescence green, cultivates 2～3 days, more than mensuration amylase activity reaches 2000 U/g, more than prolease activity reaches 500 U/g;
Dry: till being cultured to raw material surface and being covered with green mould, song material to be positioned in 45 ± 2 DEG C of baking ovens, to dry 48 hours, pulverize to obtain and bently expect.
3. according to claim 1 a kind of by koji and the method for making rice sauce of cracking rice, it is characterized in that: the pretreated grain of rice of cracking rice in described a step is chosen and resided in more than diameter 1.0 mm round-hole meshes cracking rice for sauce raw material processed.
4. according to claim 1 a kind of by koji and the method for making rice sauce of cracking rice, it is characterized in that: the water that adds the twice quality of cracking rice in the preprocessing process of cracking rice in described a step soaks cracking rice, soak time is 1～2 hour, soaking temperature is 20～30 DEG C, makes the Relative water content in cracking rice after soaking reach 30%～40%.
5. according to claim 1 a kind of by koji and the method for making rice sauce of cracking rice, it is characterized in that: the slaking mode of cracking rice in the pre-treatment step of cracking rice in described a step is taked one of following three kinds of methods of operating: (1) steamer steamed after 20 minutes, water-sprinkling, turns over evenly, steams again 20 minutes; (2) in electric cooker, add stewing the boiling 20 minutes of moisture of 1:1.3; (3) water of cracking rice with 1.3 times is put into container, boiling is about 30 minutes, and make to crack rice slaking and moisture reach 60%～65%.
6. according to claim 1 a kind of by koji and the method for making rice sauce of cracking rice, it is characterized in that: in described b step, be placed in baking oven air blast under the condition of 45 ± 2 DEG C and dry 48 hours, being crushed to fineness is 10～100 orders, obtains bent material.
7. a kind of method by cracking rice koji and making rice sauce according to claim 1, is characterized in that: cracking rice after boiling naturally cools to room temperature, inoculation meter Qu, and inoculum concentration is 2% of boiling rice quality, song expects that thickness is 2～2.5 centimetres.
8. a kind of method by cracking rice koji and making rice sauce according to claim 1, is characterized in that: in gained rice sauce, content of reducing sugar is greater than 20%, total acid 3.0 ± 0.2 g/L, and amino-acid nitrogen is greater than 1.0g/100 mL, total phenol content 350 ± 10 μ g/g.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107259367A (en) * | 2017-07-20 | 2017-10-20 | 四川省食品发酵工业研究设计院 | A kind of method for improving thick broad-bean sauce amino acid nitrogen content |
| CN109198433A (en) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | A kind of instant rice fermentation rice song rice flour and preparation method thereof |
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| JPS6075266A (en) * | 1983-09-30 | 1985-04-27 | Kikkoman Corp | Preparation of retort food |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107259367A (en) * | 2017-07-20 | 2017-10-20 | 四川省食品发酵工业研究设计院 | A kind of method for improving thick broad-bean sauce amino acid nitrogen content |
| CN107259367B (en) * | 2017-07-20 | 2020-12-22 | 四川省食品发酵工业研究设计院 | Method for improving amino acid nitrogen content of thick broad-bean sauce |
| CN109198433A (en) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | A kind of instant rice fermentation rice song rice flour and preparation method thereof |
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Application publication date: 20140813 |