CN104982897A - Coarse cereal sweet fermented flour sauce and preparation method thereof - Google Patents
Coarse cereal sweet fermented flour sauce and preparation method thereof Download PDFInfo
- Publication number
- CN104982897A CN104982897A CN201510271108.9A CN201510271108A CN104982897A CN 104982897 A CN104982897 A CN 104982897A CN 201510271108 A CN201510271108 A CN 201510271108A CN 104982897 A CN104982897 A CN 104982897A
- Authority
- CN
- China
- Prior art keywords
- fermented flour
- sweet fermented
- flour sauce
- gained
- coarse cereal
- 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.)
- Pending
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 26
- 235000013312 flour Nutrition 0.000 title claims abstract description 22
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 21
- 235000013339 cereals Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000008446 instant noodles Nutrition 0.000 claims abstract description 17
- 244000269722 Thea sinensis Species 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 9
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 7
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 7
- 241001248610 Ophiocordyceps sinensis Species 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 5
- 244000068988 Glycine max Species 0.000 claims abstract description 4
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 4
- 240000008042 Zea mays Species 0.000 claims abstract description 4
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims abstract description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 4
- 235000019674 grape juice Nutrition 0.000 claims abstract description 4
- 235000009973 maize Nutrition 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 27
- 239000002893 slag Substances 0.000 claims description 10
- 238000007599 discharging Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241000756943 Codonopsis Species 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 230000003203 everyday effect Effects 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 241000007126 Codonopsis pilosula Species 0.000 abstract 1
- 244000126002 Ziziphus vulgaris Species 0.000 abstract 1
- 235000019658 bitter taste Nutrition 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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 relates to a coarse cereal sweet fermented flour sauce and a preparation method thereof. The coarse cereal sweet fermented flour sauce is characterized by being prepared from the following raw materials by weight part: 400-420 of instant noodle scrap, 30-40 of tea residue, 10-11 of soybean, 12-13 of maize, 9-10 of oat, 30-35 of grape juice, 3-4 of Cordyceps sinensis, 2-3 of Codonopsis pilosula, 2-3 of jujube, 4-5 of acanthopanax, 150-160 of salt, and 1.2-1.4 of Aspergillus oryzae. The method provided by the invention adopts instant noodle scrap as the raw material to conduct fermentation so as to prepare the sweet fermented flour sauce, can effectively save the cost, and the prepared sweet fermented flour sauce has heavy sauce flavor, good color, no bitter taste or other peculiar smell, and delicate taste, and the tea residue protein contained in the added tea residue has good oil absorbency and can reduce the oil content of the instant noodle scrap, so that the coarse cereal sweet fermented flour sauce can be healthier. At the same time, the coarse cereal sweet fermented flour sauce provided by the invention contains a variety of Chinese herbal ingredients, and can reach the efficacy of enhancing immunity by regular eating.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of coarse cereals sweet fermented flour sauce and preparation method thereof.
Background technology
Sweet fermented flour sauce take flour as primary raw material, through a kind of sauce shape flavouring that koji and heat-preservation fermentation are made, due to the sweet fermented flour sauce process such as by fermentation, define unique local flavor and nutritive value, be the seasoning good merchantable brand liked by people, be also the main component of sauce in instant noodles simultaneously.Instant noodles are the important instant food of China, in recent years, and the output of the instant noodles of China and sales volume continuous rise, but a large amount of disintegrating slags can be produced in instant noodles processing, cause very large waste.For this situation, adopt instant noodles disintegrating slag to be processed into sweet fermented flour sauce as raw material through a series of, as the primary raw material of instant noodles sauce, the leftover bits and pieces in production can be utilized again, there is important value.
Summary of the invention
The object of this invention is to provide a kind of coarse cereals sweet fermented flour sauce and preparation method thereof, the present invention has aromatic flavour, nutritious feature.
The technical solution adopted in the present invention is:
A kind of coarse cereals sweet fermented flour sauce, is characterized in that being made up of the raw material of following weight portion:
Instant noodles disintegrating slag 400-420, tea grounds 30-40, soya bean 10-11, maize 12-13, oat 9-10, grape juice 30-35, Cordyceps sinensis 3-4, Radix Codonopsis 2-3, date 2-3, wilsonii 4-5, salt 150-160, aspergillus oryzae 1.2-1.4.
The preparation method of described coarse cereals sweet fermented flour sauce, is characterized in that comprising the following steps:
(1) Cordyceps sinensis, Radix Codonopsis, date, wilsonii are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) tea grounds is loaded gauze bag, mix with instant noodles disintegrating slag, add the water of 0.8 times, gas steams discharging after 10 minutes, is removed by the gauze bag that tea grounds is housed;
(3) when the temperature of step (2) gained material is down to 40 DEG C, add aspergillus oryzae to mix thoroughly, bent material pond sent into by gained song material, control temperature is 30 DEG C, relative humidity is 84.9%, cultivates 12-14 hour, carries out turning over song when song material turns white caking, when bent material all bleaches and has yellow spore, go out song, heat-preservation fermentation pond sent into by gained song material;
(4) after water salt being added 5 times fully stirs, gained salt solution is heated to 60-65 DEG C, cools and clarify, join in bent material, control temperature is 45 DEG C, and every day stirs once, discharging when material is rare wine with dregs shape;
(5) raw material that above-mentioned technique is not used is mixed into pot, boils rear discharging dry, break into mud, then with step (1), (4) gained mixing of materials, grind homogeneous, continue fermentation and carry out solarization system after 7 days, to obtain final product.
Beneficial effect of the present invention is:
The present invention adopts instant noodles disintegrating slag can be effectively cost-saving as fermenting raw materials sweet fermented flour sauce, and the sweet fermented flour sauce made has strong sauce fragrance, color and luster is good, without pained mouthfeel and other peculiar smell, delicate mouthfeel, tea grounds albumen contained in the tea grounds of interpolation has good oil absorption, the fat content of instant noodles disintegrating slag can be reduced, make the present invention more healthy, the present invention simultaneously contains multiple medicinal herb components, often edible effect that can play develop immunitypty.
Detailed description of the invention
A kind of coarse cereals sweet fermented flour sauce, is characterized in that being made up of the raw material of following weight portion (kilogram):
Instant noodles disintegrating slag 400, tea grounds 30, soya bean 10, maize 12, oat 9, grape juice 30, Cordyceps sinensis 3, Radix Codonopsis 2, date 2, wilsonii 4, salt 150, aspergillus oryzae 1.2.
The preparation method of described coarse cereals sweet fermented flour sauce, comprises the following steps:
(1) Cordyceps sinensis, Radix Codonopsis, date, wilsonii are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) tea grounds is loaded gauze bag, mix with instant noodles disintegrating slag, add the water of 0.8 times, gas steams discharging after 10 minutes, is removed by the gauze bag that tea grounds is housed;
(3) when the temperature of step (2) gained material is down to 40 DEG C, add aspergillus oryzae to mix thoroughly, bent material pond sent into by gained song material, control temperature is 30 DEG C, relative humidity is 84.9%, cultivates 12-14 hour, carries out turning over song when song material turns white caking, when bent material all bleaches and has yellow spore, go out song, heat-preservation fermentation pond sent into by gained song material;
(4) after water salt being added 5 times fully stirs, gained salt solution is heated to 60-65 DEG C, cools and clarify, join in bent material, control temperature is 45 DEG C, and every day stirs once, discharging when material is rare wine with dregs shape;
(5) raw material that above-mentioned technique is not used is mixed into pot, boils rear discharging dry, break into mud, then with step (1), (4) gained mixing of materials, grind homogeneous, continue fermentation and carry out solarization system after 7 days, to obtain final product.
Claims (2)
1. a coarse cereals sweet fermented flour sauce, is characterized in that being made up of the raw material of following weight portion:
Instant noodles disintegrating slag 400-420, tea grounds 30-40, soya bean 10-11, maize 12-13, oat 9-10, grape juice 30-35, Cordyceps sinensis 3-4, Radix Codonopsis 2-3, date 2-3, wilsonii 4-5, salt 150-160, aspergillus oryzae 1.2-1.4.
2. the preparation method of coarse cereals sweet fermented flour sauce according to claim 1, is characterized in that comprising the following steps:
(1) Cordyceps sinensis, Radix Codonopsis, date, wilsonii are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) tea grounds is loaded gauze bag, mix with instant noodles disintegrating slag, add the water of 0.8 times, gas steams discharging after 10 minutes, is removed by the gauze bag that tea grounds is housed;
(3) when the temperature of step (2) gained material is down to 40 DEG C, add aspergillus oryzae to mix thoroughly, bent material pond sent into by gained song material, control temperature is 30 DEG C, relative humidity is 84.9%, cultivates 12-14 hour, carries out turning over song when song material turns white caking, when bent material all bleaches and has yellow spore, go out song, heat-preservation fermentation pond sent into by gained song material;
(4) after water salt being added 5 times fully stirs, gained salt solution is heated to 60-65 DEG C, cools and clarify, join in bent material, control temperature is 45 DEG C, and every day stirs once, discharging when material is rare wine with dregs shape;
(5) raw material that above-mentioned technique is not used is mixed into pot, boils rear discharging dry, break into mud, then with step (1), (4) gained mixing of materials, grind homogeneous, continue fermentation and carry out solarization system after 7 days, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510271108.9A CN104982897A (en) | 2015-05-26 | 2015-05-26 | Coarse cereal sweet fermented flour sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510271108.9A CN104982897A (en) | 2015-05-26 | 2015-05-26 | Coarse cereal sweet fermented flour sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104982897A true CN104982897A (en) | 2015-10-21 |
Family
ID=54294910
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510271108.9A Pending CN104982897A (en) | 2015-05-26 | 2015-05-26 | Coarse cereal sweet fermented flour sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104982897A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845716A (en) * | 2011-06-29 | 2013-01-02 | 张建卿 | Preparation process of edible pagodatree flower sweet flour paste |
| CN103355647A (en) * | 2013-07-31 | 2013-10-23 | 徐州华虹食品有限公司 | Silkie sweet flour paste containing traditional Chinese medicine components |
-
2015
- 2015-05-26 CN CN201510271108.9A patent/CN104982897A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845716A (en) * | 2011-06-29 | 2013-01-02 | 张建卿 | Preparation process of edible pagodatree flower sweet flour paste |
| CN103355647A (en) * | 2013-07-31 | 2013-10-23 | 徐州华虹食品有限公司 | Silkie sweet flour paste containing traditional Chinese medicine components |
Non-Patent Citations (2)
| Title |
|---|
| 傅志民等: "废弃茶渣综合再利用研究进展", 《中国茶叶加工》 * |
| 吴红艳等: "方便面碎渣酿制甜面酱的工艺研究", 《中国酿造》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103689452A (en) | Black pepper grain wheat germ powder and preparation method thereof | |
| CN103555554A (en) | Black rice vinegar and preparation method thereof | |
| CN103689516A (en) | Seasoning for steamed pork with rice flour and making method of seasoning | |
| CN104522612B (en) | A kind of production method brewageing mushroom soy sauce | |
| CN103404829B (en) | Helan mountain delicacy hot pot condiment and preparation method thereof | |
| CN103948008A (en) | Spicy beef sauce and preparation method thereof | |
| KR101651735B1 (en) | preparation method of yakju (Korean cleared rice wine) and takju ( Korean turbid rice wine) fermented by addition walnut | |
| CN104921072A (en) | Calcium supplementing sweet noodle sauce and preparation method thereof | |
| CN104939029A (en) | Mutton sweet soybean paste and preparation method thereof | |
| CN104921064A (en) | Sweet sauce for losing weight and a preparation method thereof | |
| CN104921069A (en) | Beauty-maintaining sweet flour paste and preparation method thereof | |
| CN104939030A (en) | Refreshing sweet soybean paste and preparation method thereof | |
| CN104431747A (en) | Sea sedge flour with capability of improving immunity | |
| CN104939031A (en) | Anti-ageing sweet bean sauce and preparation method thereof | |
| KR101480307B1 (en) | Red pepper paste manufacturing method and red pepper paste | |
| CN104921068A (en) | Cumin and pleurotus eryngii flavored sweet noodle sauce and preparation method thereof | |
| CN104921065A (en) | Nut sweet noodle sauce and preparation method thereof | |
| CN104939032A (en) | Wild vegetable sweet noodle sauce and preparation method thereof | |
| CN104982897A (en) | Coarse cereal sweet fermented flour sauce and preparation method thereof | |
| CN104921067A (en) | Egg yolk sweet sauce and a preparation method thereof | |
| CN104939034A (en) | Broad bean and melon rind sweet noodle sauce and preparation method thereof | |
| KR101320921B1 (en) | Preparation of tomato makguksu | |
| CN104921071A (en) | Nerve soothing sweet noodle sauce and preparation method | |
| CN104921066A (en) | Sweet soybean paste for moistening lung and preparation method thereof | |
| CN104921061A (en) | Roe sweet soybean paste 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151021 |
|
| RJ01 | Rejection of invention patent application after publication |