CN104172053B - A kind of preparation technology of sweet oil - Google Patents

A kind of preparation technology of sweet oil Download PDF

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Publication number
CN104172053B
CN104172053B CN201410347637.8A CN201410347637A CN104172053B CN 104172053 B CN104172053 B CN 104172053B CN 201410347637 A CN201410347637 A CN 201410347637A CN 104172053 B CN104172053 B CN 104172053B
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oil
sweet
sweet oil
steaming
oily
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CN104172053A (en
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杨中梁
万振国
张跃格
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JIANGSU SUQIAN SANYUAN CONDIMENT Co Ltd
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JIANGSU SUQIAN SANYUAN CONDIMENT Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/104Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms

Abstract

The invention discloses the preparation technology of a kind of sweet oil, its technical process for first becoming flour by wheat processing, it is subsequently adding saline to size mixing, carry out High-temperature Liquefaction again, carry out steaming and decocting, inoculation after liquefaction, then carry out heat-preservation fermentation, the squeezing of crude oil is carried out after fermenting 20 days, prepare scalp pomade, two oily and weary oil respectively, and the oil prepared is carried out sterilizing, finally the scalp pomade obtained, two oily and weary oil are deployed into sweet oil product in required ratio.It is long that the sweet oil making technology that the present invention provides overcomes the traditional handicraft cycle, preparation process depends on the limiting factors such as natural environment, sweet oil manufacturing cycle shortens to 20 days, and preparation process is the most controlled, achieve high-quality and the high stability of oil product, use heat-preservation fermentation technique, it is achieved that the mechanization of sweet oil production, pipeline simultaneously, alleviate the physical labor intensity of workman.Improve raw material availability, improve labor efficiency, be an innovation of the biofermentation technique of brewing seasonings industry.

Description

A kind of preparation technology of sweet oil
Technical field
The invention belongs to food oils and fats preparing technical field, be specifically related to the preparation technology of a kind of sweet oil.
Background technology
Sweet oil is with Semen Tritici aestivi, miscellaneous grain crops as primary raw material, uses traditional handicraft, and through natural fermented, weather exposure, Seiko is brewageed Form, there is the flavoring agent of local characteristic.Because of its " fresh middle band is sweet ", color is light, and in succinum, likeness in form oil, so tradition claims Be " sweet oil ".It is the good merchantable brand in numerous soy sauce.
The production technology of " sweet oil " and the history in call existing nearly more than 1500 years.Passing on from one to another, in the period Tang Dynasty, Xue Rengui levies east: " soldier Prick pot mine (changing the army riffraff village afterwards), Luoma Lake of having garrison troops open up wasteland and grow food grain, open earnestly lakeshore, plant Semen Tritici aestivi, miscellaneous grain crops.Stock has a surplus, and officers and men are with taking Semen Tritici aestivi, miscellaneous grain crops make soy sauce." natural fermented, dog days' dry in the sun, go through tens procedures, the fermentation period of a year forms.Beans Aromatic strongly fragrant, fat is aromatic just, and fresh and sweet agreeable to the taste, flavour is soft.Its sweet taste is unexistent in other soy sauce.Hereafter, work is produced Skill and call are handed down from age to age, and use till today.It has been said that Xue Jiajun fights Korea east brings Korea into by the production technology of " sweet oil ", The most incoming Japan.At present, the low temperature fermentation soy sauce of Japan is raw materials used and technique is essentially identical with " sweet oil " raw material process.
" sweet oil " is delicious micro-sweet, and flavour is superior, nutritious, rich in the aminoacid of multiple needed by human body, is cold and dressed with sauce, braised in soy sauce each Plant the seasoning fine work of delicacies.
Modern study also demonstrates that, due to photosynthesis natural through more than 200 days, sweet oil contains a lot of needed by human nutrient substance, Youngster eats throughout the year, has stomach invigorating, the effect kept fit, improve looks.Old people often eats, and has YIN nourishing to support kidney, stomach invigorating, regulation Effect of blood pressure.Area, Suqian crowd is sampled contrast, follow the trail of verification and show, like that the people eating sweet oil is seldom hypertension throughout the year Patient and cancer patient, it was demonstrated that the people of the most edible sweet oil is long-lived, blood pressure is normal, seldom has alopecia, hair color phenomenon.
Sweet oil can make dish become especially delicious, and wherein rich in " reducing sugar ", the aging of human body can be played some opposings Making, so often eating head, to take out the people of sweet oil more long-lived.Sweet oil, uses pure grain brewing, more exquisite than soy sauce on making, and Ask city pool reddish brown bright, paste flavor is strong, flavour is delicious, reach the system of color-.Sweet oil is the main tune of cold vegetable dish in sauce Material, is also the dispensing firing dish, has both required genuineness, requires again to keep various nutritions;Both Sterilized sanitation bar had been required Part is good, requires again to retain nutrition.
The technics comparing of conventionally manufactured sweet oil is complicated, it usually needs heat in the indoor that ripe for Semen Tritici aestivi block is placed on darkness, after 7 days, Ripe block newly bears milk yellow bacterium property line floss, is taken out of from indoor by these face truffle and dries in cool place, at high 1 meter of bore 1 The big sand cylinder central authorities of rice put and take out basket (the circular port long bamboo net cylinder compiled with bamboo silk), by fermentation face truffle (claiming beans embryo of silkworms) out Pile and take out basket, fill and lead up cylinder mouth, the saline of 10% is filled cylinder, in jar for making or keeping thick soya bean sauce, above beans embryo of silkworms, sprinkle fine salt, beans embryo every day in cylinder Having the sun of abundance, the moon at night revealed according to morning, and the negative beans bacterium embryo fermenting out in darkness is through sunlight according to shining, and ancients are referred to as Negative and positive are joined.Joining 210 days through negative and positive, beans embryo is changing into material new in " sweet oil ".Beans industry term is " autumn oil pumping ".
The sweet oil sold in the market is made also according to traditional sweet oil making technology, but is as the continuous of field, sweet oil market Expanding, traditional sweet oil making technology can not meet the most far away the demand in market, and the conventional preparation techniques cycle is longer simultaneously, Under labor efficiency is relatively low, the quality of sweet oil is influenced by environmental conditions relatively big, the most uncontrollable, makes the most each time The sweet oil quality obtained can difference.
Summary of the invention
The invention aims to overcome above the deficiencies in the prior art to provide the preparation technology of a kind of sweet oil, will manually send out The means of ferment introduce, simultaneously by strict fermentation, it is achieved that the mechanization of sweet oil making technology and procedure, Ensure that stablizing of sweet oil quality.
The present invention is realized by techniques below means:
The preparation technology of a kind of sweet oil, comprises the following steps:
(1) Feedstock treating: raw material selects Semen Tritici aestivi to go removal of impurity post-treatment to become flour;
(2) size mixing: in flour, add saline carry out mixing and size mixing;
(3) liquefaction: insert in rustless steel liquefied pot by the flour slurry sizing mixing complete, is incubated 30 minutes under conditions of 70-85 DEG C;
(4) steaming and decocting: the liquefaction flour that step (3) obtains is starched steaming and decocting 5-10 minute under the conditions of 98-100 DEG C;
(5) inoculation: the liquefaction flour after steaming and decocting is starched temperature and is down to 40-50 DEG C, dry flour in mass ratio: bent material is for 49-51:7's Ratio accesses song material;Bent material is by bean cake: wheat bran mass ratio is through profit water, steaming, cooling, yeast production after 39:24 mixes Process is prepared from;
(6) heat-preservation fermentation: proceed to, in rustless steel fermentation tank, carry out under the conditions of 40~45 DEG C by the compound that step (5) obtains Fermentation, obtains ripe moromi after fermenting 20 days;
(7) squeezing: sweet for maturation oil moromi is taken out and squeezes the sweet oil of semi-finished product, obtain scalp pomade, two oily and weary oil;
(8) sterilizings: the oil plant obtained after squeezing is carried out sterilizing, and sterilising conditions is 83-87 DEG C, 30 minutes time;To go out Sweet oil head oil after bacterium, two oily and weary oil are deposited standby respectively;
(9) oil is adjusted: according to product variety and credit rating requirement, sweet oil head oil, two oily and weary oil are allocated;
(10) two-stage sterilization: the sweet oil modulated is carried out sterilizing, and condition is 83-87 DEG C, the time is 30 minutes;
(11) discharging: the sweet oil product after sterilizing is packed.
The preparation technology of described sweet oil, the Baume degrees adding saline in step (2) can be 14 ± 1 °, the saline of addition It is preferably 1:1.8-2 with the mass ratio of flour.
The preparation technology of described sweet oil, in step (5), steaming pressure process can be 1.8-2.0kgf/cm2, the steaming time can Thinking 40-45 minute, after steaming, in grog, moisture can be 45-50%.
The preparation technology of described sweet oil, is cooled to 34-35 DEG C after steaming in step (5).
The preparation technology of described sweet oil, in step (5), yeast production is for first to access yeast inoculation, and inoculation temperature is maintained at 34-35 DEG C, Access amount is the 0.4-0.6% of material quantity, then cultivates 36-42 hour in the environment of ventilating.
The preparation technology of above-described sweet oil, yeast inoculation can be aspergillus niger.
The preparation technology of described sweet oil, in step (8), sterilising conditions is preferably 85 DEG C.
The preparation technology of described sweet oil, in step (10), sterilising conditions is preferably 85 DEG C.
The sweet oil technique that the present invention provides, has all carried out bold innovation from spawn culture to the control of fermentation temperature time, more former The weather exposure come, through natural fermented traditional handicraft, the production cycle was shortened to 20 days by 6-12 month, improve work effect Rate, alleviates the physical labor intensity of workman, and its " fresh middle band is sweet ", and color is light, in succinum, maintain " sweet oil " this All features of one product.The sweet oil of heat-preservation fermentation uses liquid enzyme method technique, it is achieved that the mechanization of sweet oil production, pipeline, Alleviate the physical labor intensity of workman.Improve raw material availability, improve labor efficiency, be brewing seasonings industry One innovation of biofermentation technique.
The sweet oil fresh middle band of crude oil that the method provided by the present invention is produced is sweet, and color is light, in succinum, likeness in form oil is fragrant Gas is strong, pure flavor.
Accompanying drawing explanation
The preparation technology flow chart of the sweet oil that Fig. 1 provides for the present invention.
Detailed description of the invention
Embodiment 1
The preparation technology of a kind of sweet oil, comprises the following steps:
(1) Feedstock treating: raw material selects Semen Tritici aestivi to go removal of impurity post-treatment to become flour.
(2) size mixing: the saline adding 900kg14 ° of Be' in 500kg flour carries out mixing and sizes mixing, and obtains flour slurry.
(3) liquefaction: insert in rustless steel liquefied pot by the flour slurry sizing mixing complete, is incubated 30 minutes under conditions of 70 DEG C;
(4) steaming and decocting: the liquefaction flour that step (3) obtains is starched steaming and decocting 10 minutes under the conditions of 98 DEG C.
(5) inoculation: the liquefaction flour after steaming and decocting is starched temperature and is down to 40 DEG C, dry flour in mass ratio: bent material is that the ratio of 49:7 connects Enter bent material;
Bent material preparation is as follows: bean cake: wheat bran mass ratio is to moisten water 10 minutes after 39:24 mixes, and then carries out steaming, selects N K Formula rotates rotary spherical digester and carries out steaming, and steaming process should get rid of cold air, and steaming pressure process controls at 1.8kgf/cm2, the steaming time is 40 minutes, controlling after final steaming moisture in grog was 45%, after steaming, song material use aerator is cooled to 34 DEG C, then Accessing aspergillus niger, inoculation temperature is maintained at 34-35 DEG C, and access amount is the 0.4% of material quantity, and inoculation is wanted uniformly, after inoculation In the environment of ventilation, cultivation and fermentation carries out yeast production, cultivates early stage and keeps temperature to be 30 ± 2 DEG C in 16 hours, rises after 16 hours Cultivating after 38 hours bent material maturation for warm to 34-35 DEG C, song was once turned over every 4 hours in centre, it is ensured that sufficient oxygen. (6) heat-preservation fermentation: proceed to, in rustless steel fermentation tank, be gradually increased to from natural temperature by the compound that step (5) obtains 40-42 DEG C, then ferment under the conditions of 40-42 DEG C, obtain ripe moromi after fermenting 20 days, can fit during fermentation When being stirred, make fermentation complete.
(7) squeezing: sweet for maturation oil moromi is taken out and squeezes the sweet oil of semi-finished product, obtain scalp pomade, two oily and weary oil.
Expressing process is ripe sweet oil moromi to be loaded in filter cloth bag, tightens bag mouth, smooth prevent expression box in, then will Squeezing slabstone is placed on the filter cloth bag equipped with sweet oil moromi and extrudes;The sweet oil head oil salt adding squeezed out is adjusted salinity to 13 ° Be', the soy sauce residue dilute of the sweet oil head squeezed out oil, pack squeezing takes sweet oily two oil, the sweet oil that will squeeze out equally again The soy sauce residue of two oil again dilutes, squeezes to obtain weary oil;Finally sweet oily two oil salt addings oily, weary being adjusted salinity is 10 ° of Be'.
(8) sterilizings: the oil plant obtained after squeezing is carried out sterilizing, and sterilising conditions is 83 DEG C, 30 minutes time;By sterilizing After sweet oil head oil, two oily and weary oil deposit standby respectively.
(9) oil is adjusted: sweet oil head oil, two oily and weary oil 5:3:2 in mass ratio are allocated.
(10) two-stage sterilization: the sweet oil modulated is carried out sterilizing, condition is 83 DEG C, and the time is 30 minutes.
(11) discharging: the sweet oil product after sterilizing is packed.
Embodiment 2
The preparation technology of a kind of sweet oil, comprises the following steps:
(1) Feedstock treating: raw material selects Semen Tritici aestivi to go removal of impurity post-treatment to become flour.
(2) size mixing: the saline adding 1235kg13 ° of Be' in 650kg flour carries out mixing and sizes mixing, and obtains flour slurry.
(3) liquefaction: insert in rustless steel liquefied pot by the flour slurry sizing mixing complete, is incubated 30 minutes under conditions of 75 DEG C;
(4) steaming and decocting: the liquefaction flour that step (3) obtains is starched steaming and decocting 8 minutes under the conditions of 99 DEG C.
(5) inoculation: the liquefaction flour after steaming and decocting is starched temperature and is down to 43 DEG C, dry flour in mass ratio: bent material is that the ratio of 49:7 connects Enter bent material;
Bent material preparation is as follows: bean cake: wheat bran mass ratio is to moisten water 15 minutes after 39:24 mixes, and then carries out steaming, selects N K Formula rotates rotary spherical digester and carries out steaming, and steaming process should get rid of cold air, and steaming pressure process controls at 1.9kgf/cm2, the steaming time is 43 minutes, controlling after final steaming moisture in grog was 48%, after steaming, song material use aerator is cooled to 35 DEG C, then Accessing aspergillus niger, inoculation temperature is maintained at 35 DEG C, and access amount is the 0.6% of material quantity, and inoculation is wanted uniformly, is ventilating after inoculation In the environment of cultivation and fermentation carry out yeast production, cultivate early stage and in 17 hours, keep temperature to be 30 ± 2 DEG C, within 17 hours, be warming up to later Cultivating after 42 hours bent material maturation for 34-35 DEG C, song was once turned over every 5 hours in centre, it is ensured that sufficient oxygen.
(6) heat-preservation fermentation: proceed to, in rustless steel fermentation tank, be gradually increased to from natural temperature by the compound that step (5) obtains 43-45 DEG C, then ferment under the conditions of 43-45 DEG C, obtain ripe moromi after fermenting 20 days, can fit during fermentation When being stirred, make fermentation complete.
(7) squeezing: sweet for maturation oil moromi is taken out and squeezes the sweet oil of semi-finished product, obtain scalp pomade, two oily and weary oil.
Expressing process is ripe sweet oil moromi to be loaded in filter cloth bag, tightens bag mouth, smooth prevent expression box in, then will Squeezing slabstone is placed on the filter cloth bag equipped with sweet oil moromi and extrudes;The sweet oil head oil salt adding squeezed out is adjusted salinity to 16 ° Be', the soy sauce residue dilute of the sweet oil head squeezed out oil, pack squeezing takes sweet oily two oil, the sweet oil that will squeeze out equally again The soy sauce residue of two oil again dilutes, squeezes to obtain weary oil;Finally sweet oily two oil salt addings oily, weary being adjusted salinity is 16 ° of Be'.
(8) sterilizings: the oil plant obtained after squeezing is carried out sterilizing, and sterilising conditions is 87 DEG C, 30 minutes time;By sterilizing After sweet oil head oil, two oily and weary oil deposit standby respectively.
(9) oil is adjusted: sweet oil head oil, two oily and weary oil 5:3:2 in mass ratio are allocated.
(10) two-stage sterilization: the sweet oil modulated is carried out sterilizing, condition is 87 DEG C, and the time is 30 minutes.
(11) discharging: the sweet oil product after sterilizing is packed.
Embodiment 3
The preparation technology of a kind of sweet oil, comprises the following steps:
(1) Feedstock treating: raw material selects Semen Tritici aestivi to go removal of impurity post-treatment to become flour.
(2) size mixing: the saline adding 1500kg14 ° of Be' in 750kg flour carries out mixing and sizes mixing, and obtains flour slurry.
(3) liquefaction: insert in rustless steel liquefied pot by the flour slurry sizing mixing complete, is incubated 30 minutes under conditions of 80 DEG C;
(4) steaming and decocting: the liquefaction flour that step (3) obtains is starched steaming and decocting 5 minutes under the conditions of 100 DEG C.
(5) inoculation: the liquefaction flour after steaming and decocting is starched temperature and is down to 45 DEG C, dry flour in mass ratio: bent material is that the ratio of 50:7 connects Enter bent material;
Bent material preparation is as follows: bean cake: wheat bran mass ratio is to moisten water 15 minutes after 39:24 mixes, and then carries out steaming, selects N K Formula rotates rotary spherical digester and carries out steaming, and steaming process should get rid of cold air, and steaming pressure process controls at 2.0kgf/cm2, the steaming time is 40 minutes, controlling after final steaming moisture in grog was 48%, after steaming, song material use aerator is cooled to 35 DEG C, then Accessing aspergillus niger, inoculation temperature is maintained at 35 DEG C, and access amount is the 0.5% of material quantity, and inoculation is uniform, in ventilation after inoculation Under environment, cultivation and fermentation carries out yeast production, cultivates early stage and keeps temperature to be 30 ± 2 DEG C in 18 hours, is warming up to after 18 hours Cultivating after 40 hours bent material maturation for 34-35 DEG C, song was once turned over every 5 hours in centre, it is ensured that sufficient oxygen.
(6) heat-preservation fermentation: proceed to, in rustless steel fermentation tank, be gradually increased to 45 DEG C from natural temperature by the compound that step (5) obtains, Then ferment under the conditions of 45 DEG C, obtain ripe moromi after fermenting 20 days, can suitably be stirred during fermentation, Make fermentation complete.
(7) squeezing: sweet for maturation oil moromi is taken out and squeezes the sweet oil of semi-finished product, obtain scalp pomade, two oily and weary oil.
Expressing process is ripe sweet oil moromi to be loaded in filter cloth bag, tightens bag mouth, smooth prevent expression box in, then will Squeezing slabstone is placed on the filter cloth bag equipped with sweet oil moromi and extrudes;The sweet oil head oil salt adding squeezed out is adjusted salinity to 18 ° Be', the soy sauce residue dilute of the sweet oil head squeezed out oil, pack squeezing takes sweet oily two oil, the sweet oil that will squeeze out equally again The soy sauce residue of two oil again dilutes, squeezes to obtain weary oil;Finally sweet oily two oil salt addings oily, weary being adjusted salinity is 15 ° of Be'.
(8) sterilizings: the oil plant obtained after squeezing is carried out sterilizing, and sterilising conditions is 85 DEG C, 30 minutes time;By sterilizing After sweet oil head oil, two oily and weary oil deposit standby respectively.
(9) oil is adjusted: sweet oil head oil, two oily and weary oil 5:3:2 in mass ratio are allocated.
(10) two-stage sterilization: the sweet oil modulated is carried out sterilizing, condition is 85 DEG C, and the time is 30 minutes.
(11) discharging: the sweet oil product after sterilizing is packed.
Embodiment 4
The preparation technology of a kind of sweet oil, comprises the following steps:
(1) Feedstock treating: raw material selects Semen Tritici aestivi to go removal of impurity post-treatment to become flour.
(2) size mixing: the saline adding 1500kg15 ° of Be' in 750kg flour carries out mixing and sizes mixing, and obtains flour slurry;.
(3) liquefaction: insert in rustless steel liquefied pot by the flour slurry sizing mixing complete, is incubated 30 minutes under conditions of 85 DEG C;
(4) steaming and decocting: the liquefaction flour that step (3) obtains is starched steaming and decocting 10 minutes under the conditions of 100 DEG C.
(5) inoculation: the liquefaction flour after steaming and decocting is starched temperature and is down to 50 DEG C, dry flour in mass ratio: bent material is that the ratio of 51:7 connects Enter bent material;
Bent material preparation is as follows: bean cake: wheat bran mass ratio is to moisten water 20 minutes after 39:24 mixes, and then carries out steaming, selects N K Formula rotates rotary spherical digester and carries out steaming, and steaming process should get rid of cold air, and steaming pressure process controls at 2.0kgf/cm2, the steaming time is 45 minutes, controlling after final steaming moisture in grog was 50%, after steaming, song material use aerator is cooled to 34-35 DEG C, Then accessing aspergillus niger, inoculation temperature is maintained at 34-35 DEG C, and access amount is the 0.6% of material quantity, and inoculation is wanted uniformly, inoculation After in the environment of ventilating cultivation and fermentation carry out yeast production, cultivate early stage and in 18 hours, keep temperature to be 30 ± 2 DEG C, 18 hours with After be warming up to 34-35 DEG C and cultivate to material maturation bent after 36 hours, middle once turned over song every 4 hours, it is ensured that sufficient Oxygen.
(6) heat-preservation fermentation: proceed to, in rustless steel fermentation tank, be gradually increased to from natural temperature by the compound that step (5) obtains 44-45 DEG C, then ferment under the conditions of 44-45 DEG C, obtain ripe moromi after fermenting 20 days, can fit during fermentation When being stirred, make fermentation complete.
(7) squeezing: sweet for maturation oil moromi is taken out and squeezes the sweet oil of semi-finished product, obtain scalp pomade, two oily and weary oil.
Expressing process is ripe sweet oil moromi to be loaded in filter cloth bag, tightens bag mouth, smooth prevent expression box in, then will Squeezing slabstone is placed on the filter cloth bag equipped with sweet oil moromi and extrudes;The sweet oil head oil salt adding squeezed out is adjusted salinity to 20 ° Be', the soy sauce residue dilute of the sweet oil head squeezed out oil, pack squeezing takes sweet oily two oil, the sweet oil that will squeeze out equally again The soy sauce residue of two oil again dilutes, squeezes to obtain weary oil;Finally sweet oily two oil salt addings oily, weary being adjusted salinity is 18 ° of Be'.
(8) sterilizings: the oil plant obtained after squeezing is carried out sterilizing, and sterilising conditions is 87 DEG C, 30 minutes time;By sterilizing After sweet oil head oil, two oily and weary oil deposit standby respectively.
(9) oil is adjusted: sweet oil head oil, two oily and weary oil 5:3:2 in mass ratio are allocated.
(10) two-stage sterilization: the sweet oil modulated is carried out sterilizing, condition is 87 DEG C, and the time is 30 minutes.
(11) discharging: the sweet oil product after sterilizing is packed.
In above example 1-4, the oil of adjusting in step (9) is the quality for the ease of parallel comparison each embodiment final products, Thus all have employed same ratio and carry out adjusting oil, in actual production, can carry out not according to concrete kind and prescription Tune oil in proportion, therefore this tune oil ratio does not limit protection scope of the present invention.
The sweet oil preparing above example carries out product quality detection, and result is as follows:
From above testing result it can be seen that embodiment 1-4 prepare all reached good index, wherein embodiment 3 Detection data best, can be as optimum embodiment.
The present invention has been carried out with reference to test, the technique proving the preparation technology of a kind of sweet oil that the present invention provides further Superiority.
Reference example 1
(1) prepare the technique of sweet oil with embodiment 3 to test, size mixing in step (2): add in 750kg flour The saline of 1500kg16 ° of Be' carries out mixing and sizes mixing, and other processes are same as in Example 3, finally draw, in step (6) During heat-preservation fermentation, ferment to bent compared with Example 3 when 20 days and expect that Maturity is inadequate, the sweet oil product finally given Color and luster is the distinctest, and clarity declines, and soluble saltless solid content drops to 10, and content of reducing sugar drops to 7, point Analysis result is likely to be due to the activity of enzyme in the liter high-impact sweat of salinity, extends fermentation period, makes final simultaneously The quality of product declines.
(2) prepare the technique of sweet oil with embodiment 3 to test, size mixing in step (2): add in 750kg flour The saline of 1500kg12 ° of Be' carries out mixing and sizes mixing, and other processes are same as in Example 3, finally draw, finally give is sweet The abnormal smells from the patient of oil product paste flavor declines, and taste has slight abnormal flavour, and total acidity is 2.9, and analysis result is likely to be due to the reduction of salinity can Can cause that sweat produces acid amount to increase so that in final products, acidity raises, taste bad, and quality reduces.
Reference example 2
The technique preparing sweet oil with embodiment 3 is tested, and saves the liquefaction step of step (3), directly steams after sizing mixing Boiling, the sweet oil product soluble saltless solid finally given is 11g/100mL, and reducing sugar is 12g/100mL, aminoacid State nitrogen is 0.14g/100mL, and Sal is 11.3g/100mL, and total acid is 1.789g/100mL, it can be seen that eliminate liquid Changing step, the sweet oil product overall quality finally given all is declined, and reason is probably liquefaction step can excite flour Fermentation character so that later stage fermentation is more thorough, and utilization rate of active components is higher, it is possible to improve fermentation efficiency to a greater extent, Obtain colory sweet oil product.
Reference example 3
(1) prepare the technique of sweet oil with embodiment 3 to test, in step (5) during bent material preparation, by bean cake: wheat bran matter Amount ratio is 35:25, and other processes are same as in Example 3, obtain soluble saltless solid content in sweet oil product and are 10g/100mL, amino acid liquid nitrogen content is 0.12g/100mL, and end product quality declines substantially.
(2) prepare the technique of sweet oil with embodiment 3 to test, in step (5) during bent material preparation, by bean cake: wheat bran matter Amount ratio is 39:20, and other processes are same as in Example 3, obtain sweet oil product and have the fishy smell of bean, had a strong impact on the product of product Matter.
Reference example 4
The technique preparing sweet oil with embodiment 3 is tested, and in step (5) in bent material preparation process, controls after steaming Moisture in whole grog is respectively 42% and 55%, and other processes are same as in Example 3, clear in the sweet oil product finally given Clear degree is all declined, and color and luster is the most bright-coloured, and soluble saltless solid content drops to 10g/100mL and 12 simultaneously G/100mL, content of reducing sugar drops to 7g/100mL and 11g/100mL, shows that the moisture in grog can have a strong impact on End product quality, reason is probably moisture and influences whether the activity of enzyme in sweat, thus affects the quality of final products. Reference example 5
The technique preparing sweet oil with embodiment 3 is tested, and in twice sterilization process, respectively sterilising temp is adjusted to 80 DEG C With 90 DEG C, result shows that, after 80 DEG C of sterilizings, product has the phenomenon that miscellaneous bacteria breeds within storage period, shows that at 80 DEG C, sterilizing is not The effect of complete sterilizing can be reached;And sweet oil product color and luster final after 90 DEG C of sterilizings is deepened, content of reducing sugar drops to 7g/100mL, shows that sterilising temp height makes reducing sugar convert, has influence on product quality.
Comprehensive the above, it can be seen that the sweet oil making technology that the present invention provides is on the basis of tradition sweet oil production technology Carry out the innovation of creativeness so that the sweet oil production cycle significantly shortens, and production process is the most controlled, it is possible to continue steady The sweet oil of high-quality is provided surely, market demand can be better met.

Claims (3)

1. the preparation technology of a sweet oil, it is characterised in that include following preparation process:
(1) Feedstock treating: raw material selects Semen Tritici aestivi to go removal of impurity post-treatment to become flour;
(2) size mixing: in flour, add saline carry out mixing and size mixing;
(3) liquefaction: insert in rustless steel liquefied pot by the flour slurry sizing mixing complete, is incubated 30 minutes under conditions of 70-85 DEG C;
(4) steaming and decocting: the liquefaction flour that step (3) obtains is starched steaming and decocting 5-10 minute under the conditions of 98-100 DEG C;
(5) inoculation: the liquefaction flour after steaming and decocting is starched temperature and is down to 40-50 DEG C, dry flour in mass ratio: bent material is that the ratio of 49-51:7 accesses song material;Bent material is by bean cake: wheat bran mass ratio is to be prepared from through profit water, steaming, cooling, the process of yeast production after 39:24 mixes;
(6) heat-preservation fermentation: proceed to, in rustless steel fermentation tank, ferment under the conditions of 40~45 DEG C by the compound that step (5) obtains, obtains ripe moromi after fermenting 20 days;
(7) squeezing: sweet for maturation oil moromi is taken out and squeezes the sweet oil of semi-finished product, obtain scalp pomade, two oily and weary oil;
(8) sterilizings: the oil plant obtained after squeezing is carried out sterilizing, and sterilising conditions is 85 DEG C, 30 minutes time;Sweet oil head oil after sterilizing, two oily and weary oil are deposited standby respectively;
(9) oil is adjusted: according to product variety and credit rating requirement, sweet oil head oil, two oily and weary oil are allocated;
(10) two-stage sterilization: the sweet oil modulated is carried out sterilizing, condition is 85 DEG C, and the time is 30 minutes;
(11) discharging: the sweet oil product after sterilizing is packed;
The Baume degrees wherein adding saline in step (2) is 14 ± 1 ° of Be', and the saline of addition and the mass ratio of flour are 1:1.8-2;In step (5), steaming pressure process is 1.8-2.0kgf/cm2, 40-45 minute steaming time, after steaming, in grog, moisture is 45-50%;Step (5) is cooled to 34-35 DEG C after steaming;In step (5), yeast production is for first to access yeast inoculation, and inoculation temperature is maintained at 34-35 DEG C, and access amount is the 0.4-0.6% of material quantity, then cultivates 36-42 hour in the environment of ventilating.
The preparation technology of sweet oil the most according to claim 1, it is characterised in that yeast inoculation is aspergillus niger.
The preparation technology of sweet oil the most according to claim 1, it is characterised in that in step (7), expressing process is to carry out squeezing for the first time obtaining scalp pomade by ripe sweet oil moromi, and the sweet oil head oil salt adding squeezed out is adjusted salinity to 13-20 ° Be';The soy sauce residue dilute of the sweet oil head oil after squeezing, squeezing takes sweet oily two oil again, and the soy sauce residue of sweet oily two oil after squeezing equally again dilutes, squeezes to obtain weary oil;Finally sweet oily two oil salt addings oily, weary being adjusted salinity is 10-18 ° of Be'.
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