CN105410871A - Fermented konjac sauce and preparation method thereof - Google Patents
Fermented konjac sauce and preparation method thereof Download PDFInfo
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- CN105410871A CN105410871A CN201510806582.7A CN201510806582A CN105410871A CN 105410871 A CN105410871 A CN 105410871A CN 201510806582 A CN201510806582 A CN 201510806582A CN 105410871 A CN105410871 A CN 105410871A
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- konjaku
- sauce
- konjac
- underflow
- fermentation
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Abstract
The invention discloses fermented konjac sauce and a preparation method thereof. The preparation method comprises the following specific steps: A, peeling fresh konjac, cleaning and slicing or stripping to steam; B, adding water according to a material-liquor ratio of 1: 2 to 1: 6 kg/L, and preparing into konjac thick liquid; C, ensuring the temperature of the konjac thick liquid to be 28-30 DEG C, mixing pectinase, cellulase and amylase into the konjac thick liquid, mixing uniformly and carrying out enzymolysis for 2-6h; D, adding soya residue into the konjac liquid after the enzymolysis to mix uniformly, and carrying out anaerobic fermentation at a high temperature of 45-55 DEG C for 6-15 days; E, adding a flavoring agent into the konjac liquid to mix uniformly; and F, carrying out pasteurization on the konjac liquid and canning in a vacuum sterile manner. The fermented konjac sauce is obtained by adopting the preparation method. According to the preparation method, a mixed enzyme preparation and the soya residue which is rich in viable bacteria are added to carry out anaerobic fermentation at a high temperature, so that the nutritive value of the konjac sauce is increased, and the obtained konjac sauce is delicate in taste and unique in flavor and sauce fragrance, is capable of increasing the appetite, and is convenient to eat through instantly eating in the expiration date.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of fermentation konjaku sauce and preparation method thereof.
Background technology
Konjaku, does again mill taro, and Araeceae mill taro belongs to herbaceos perennial, and ancient Chinese is also known as bewitching taro.Konjaku just has the title of " removing intestines sand " since ancient times.Konjaku growth, under sparse woods, is useful basic food, the people too much to edible animal acid food, and konjaku is eaten in collocation, can reach food acid, soda balance.In addition, konjaku also have that level is hypoglycemic, reducing blood lipid, step-down, loose poison, beauty treatment, promote blood circulation, lose weight, defaecation, appetizing etc. be multi-functional.
At present, for the demand in konjaku market, fresh konjak is processed into fine powder by prior art usually, more purified acquisition konjaku glucomannan, and its manufacture craft is simple, and nutrition leak is serious.Rare fermentation konjaku sauce, does not particularly adopt mixing enzyme preparation, meanwhile, has the delicate mouthfeel and Sauce flavor effect unique that are better than existing scheme by adding the residue of soya that is rich in viable bacteria as the mode of fermentation preparation.
Summary of the invention
In view of the deficiencies in the prior art, the object of the present invention is to provide a kind of fermentation konjaku sauce and preparation method thereof.The method is by mixing enzyme preparation and be rich in the residue of soya of viable bacteria as fermentation preparation, has both retained and has enriched original nutritional labeling of konjaku, and effectively can strengthen the giving off a strong fragrance local flavor of konjaku, and ensure that quality and the quality of konjaku.Gained fermentation konjaku sauce delicate mouthfeel, Sauce flavor are unique, attractive color, are easy to carry, namely open instant.
In order to realize above-mentioned object, the present invention adopts following technical measures:
Ferment the preparation method of konjaku sauce, concrete steps are as follows:
Step 1) is got fresh konjak peeling, is cleaned, and section or stripping and slicing cook;
Step 2) then add water by solid-liquid ratio 1 ︰ 2 ~ 1 ︰ 6kg/L, make into konjaku underflow;
Step 3) ensures that the temperature of konjaku underflow is 28-38 DEG C, pectase, cellulase and amylase is admixed in konjaku underflow, stirs, enzymolysis 2-6h;
Step 4) adds residue of soya and puddles evenly in enzymolysis konjaku slurry, at 45-55 DEG C of high-temperature anaerobic fermentation 6-15 days, obtains hot fermentation konjaku sauce wine with dregs; Wherein, the saccharomycete of residue of soya and effective total viable count of lactic acid bacteria are 5.0 × 10
9~ 6.0 × 10
11individual/mL;
It is even that flavor enhancement " capsicum, Chinese prickly ash, salt, garlic, cloves, white pepper powder and ginger " is joined spice in hot fermentation konjaku sauce wine with dregs by step 5), obtains konjaku sauce;
Step 6) is by the konjaku sauce prepared through pasteurization, and aseptic pack, can obtain a kind of fermentation konjaku sauce.
Described one fermentation konjaku sauce and preparation method thereof, it is characterized in that, in described step 3), every 1Kg konjaku underflow adds pectase 0.1-0.4g, cellulase 0.1-0.6g, amylase 0.1-0.6g; In described step 4), every 1Kg konjaku underflow adds residue of soya 80-150g.
Described one fermentation konjaku sauce and preparation method thereof, it is characterized in that, the consumption of described flavor enhancement: in every 1Kg konjaku sauce wine with dregs, add capsicum 80-120g, Chinese prickly ash 70-100g, salt 10-15g, garlic 20-80g, cloves 10-50g, white pepper powder 2-5g and ginger 60-80g.
Beneficial effect: the present invention is compared with existing konjaku sauce process technology, tool has the following advantages: (1) the present invention is by mixing enzyme preparation enzymolysis, high-temperature anaerobic fermentation, add flavouring more easily tasty, in sweat, konjak taste is dense, improves the loss of konjaku nutritive value and minimizing konjaku nutritional labeling; (2) the present invention adopts mixing enzyme preparation enzymolysis first and is rich in the residue of soya mixing high-temperature anaerobic fermentation preparation fermentation konjaku sauce of viable bacteria, and gained fermentation konjaku sauce local flavor and mouthfeel are given prominence to, and edible quality is good.Both solve residue of soya Utilizing question, also enrich the local flavor of fermentation konjaku sauce.Delicate mouthfeel, the flavouring-soy-sauce of gained fermentation konjaku sauce are fragrant unique, are easy to carry, namely open instant.
Detailed description of the invention
Below in conjunction with specific embodiment, the technical scheme in the present invention is clearly and completely described.
embodiment 1
Ferment the preparation method of konjaku sauce, concrete steps are as follows:
(1) get fresh konjak peeling, clean, section or stripping and slicing cook;
(2) underflow is made into by solid-liquid ratio=1 ︰ 2 (kg/L);
(3) temperature of guarantee konjaku underflow is 28 DEG C, pectase, cellulase and amylase is admixed in konjaku underflow, stirs, enzymolysis 2h; Wherein, every 1Kg fermentation konjaku underflow adds pectase 0.2g, cellulase 0.4g, amylase 0.3g;
(4) add residue of soya puddled evenly in enzymolysis konjaku slurry, 45 DEG C of hot fermentations 6 days; The saccharomycete of residue of soya and effective total viable count of lactic acid bacteria are 5.0 × 10
9individual/mL;
(5) by flavor enhancement: capsicum, Chinese prickly ash, salt, garlic, cloves, white pepper powder and ginger join in hot fermentation konjaku sauce wine with dregs and mix; Wherein, flavor enhancement is containing capsicum 80g, Chinese prickly ash 70g, salt 10g, garlic 20g, cloves 10g, white pepper powder 2g and ginger 60g in every 1Kg konjaku sauce wine with dregs;
(6) by the konjaku sauce prepared through pasteurization, aseptic pack, can obtain a kind of fermentation konjaku sauce.
embodiment 2
Ferment the preparation method of konjaku sauce, its concrete steps are as follows:
(1) get fresh konjak peeling, clean, section or stripping and slicing cook;
(2) then underflow is made into by solid-liquid ratio=1 ︰ 6 (kg/L);
(3) temperature of guarantee konjaku underflow is 38 DEG C, first pectase, cellulase and amylase is admixed in konjaku underflow, stirs, enzymolysis 6h; Wherein, every 1Kg fermentation konjaku underflow adds pectase 0.3g, cellulase 0.6g, amylase 0.5g;
(4) add residue of soya puddled evenly in enzymolysis konjaku slurry, 50 DEG C of hot fermentations 15 days; The saccharomycete of residue of soya and effective total viable count of lactic acid bacteria are 6.0 × 10
11individual/mL;
(5) by capsicum, Chinese prickly ash, salt, garlic, cloves, white pepper powder and ginger join in fermentation konjaku sauce wine with dregs and mix; Wherein, flavor enhancement is containing capsicum 120g, Chinese prickly ash 100g, salt 15g, garlic 80g, cloves 50g, white pepper powder 5g and ginger 80g in every 1Kg konjaku sauce wine with dregs;
(6) by the konjaku sauce prepared through pasteurization, aseptic pack, can obtain a kind of fermentation konjaku sauce.
embodiment 1,
embodiment 2be the embodiment of optimization of the present invention, restriction do not played to protection scope of the present invention.
Every 1Kg konjaku underflow adds residue of soya 80-150g, can achieve the goal.The consumption of residue of soya determines according to the local flavor of product, and the consumption of residue of soya is understood person skilled in art can be unrestricted in scope.
In the present invention, pectase, cellulase and diastatic consumption prior art have guidance, and when buying pectase, cellulase and amylase, its consumption just can achieve the goal according to the guidance of operation instructions.
In the present invention, described flavor enhancement can not limit to type, as long as flavor enhancement conventional in prior art, all should fall into protection scope of the present invention.
Claims (6)
1. ferment a konjaku sauce, made by following steps:
Step 1) is got fresh konjak peeling, is cleaned, and section or stripping and slicing cook;
Step 2) then add water by solid-liquid ratio 1 ︰ 2 ~ 1 ︰ 6kg/L, make into konjaku underflow;
Step 3) ensures that the temperature of konjaku underflow is 28-38 DEG C, pectase, cellulase and amylase is admixed in konjaku underflow, stirs, enzymolysis 2-6h;
Step 4) adds residue of soya and puddles evenly in enzymolysis konjaku slurry, at 45-55 DEG C of high-temperature anaerobic fermentation 6-15 days, obtains hot fermentation konjaku sauce wine with dregs; Wherein, the saccharomycete of residue of soya and effective total viable count of lactic acid bacteria are 5.0 × 10
9~ 6.0 × 10
11individual/mL;
It is even that flavor enhancement " capsicum, Chinese prickly ash, salt, garlic, cloves, white pepper powder and ginger " is joined spice in hot fermentation konjaku sauce wine with dregs by step 5), obtains konjaku sauce;
Step 6) is by the konjaku sauce prepared through pasteurization, and aseptic pack, can obtain a kind of fermentation konjaku sauce.
2. a kind of fermentation konjaku sauce according to claim 1, it is characterized in that, in described step 3), every 1Kg konjaku underflow adds pectase 0.1-0.4g, cellulase 0.1-0.6g, amylase 0.1-0.6g; In described step 4), every 1Kg konjaku underflow adds residue of soya 80-150g.
3. a kind of fermentation konjaku sauce according to claim 1 or 2, it is characterized in that, the consumption of described flavor enhancement: containing capsicum 80-120g, Chinese prickly ash 70-100g, salt 10-15g, garlic 20-80g, cloves 10-50g, white pepper powder 2-5g and ginger 60-80g in every 1Kg konjaku sauce wine with dregs.
4. ferment the preparation method of konjaku sauce, concrete steps are as follows:
Step 1) is got fresh konjak peeling, is cleaned, and section or stripping and slicing cook;
Step 2) then add water by solid-liquid ratio 1 ︰ 2 ~ 1 ︰ 6kg/L, make into konjaku underflow;
Step 3) ensures that the temperature of konjaku underflow is 28-38 DEG C, pectase, cellulase and amylase is admixed in konjaku underflow, stirs, enzymolysis 2-6h;
Step 4) adds residue of soya and puddles evenly in enzymolysis konjaku slurry, at 45-55 DEG C of high-temperature anaerobic fermentation 6-15 days, obtains hot fermentation konjaku sauce wine with dregs; Wherein, the saccharomycete of residue of soya and effective total viable count of lactic acid bacteria are 5.0 × 10
9~ 6.0 × 10
11individual/mL;
It is even that flavor enhancement " capsicum, Chinese prickly ash, salt, garlic, cloves, white pepper powder and ginger " is joined spice in hot fermentation konjaku sauce wine with dregs by step 5), obtains konjaku sauce;
Step 6) is by the konjaku sauce prepared through pasteurization, and aseptic pack, can obtain a kind of fermentation konjaku sauce.
5. the preparation method of a kind of konjaku sauce that ferments according to claim 4, it is characterized in that, in described step 3), every 1Kg konjaku underflow adds pectase 0.1-0.4g, cellulase 0.1-0.6g, amylase 0.1-0.6g; In described step 4), every 1Kg konjaku underflow adds residue of soya 80-150g.
6. a kind of preparation method of the konjaku sauce that ferments according to claim 4 or 5, it is characterized in that, the consumption of described flavor enhancement: containing capsicum 80-120g, Chinese prickly ash 70-100g, salt 10-15g, garlic 20-80g, cloves 10-50g, white pepper powder 2-5g and ginger 60-80g in every 1Kg konjaku sauce wine with dregs.
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| CN201510806582.7A CN105410871A (en) | 2015-11-22 | 2015-11-22 | Fermented konjac sauce and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072159A (en) * | 2016-06-08 | 2016-11-09 | 湖北工业大学 | A kind of preparation method of paste flavor dietary fiber konjak (Moyu) rice |
| CN109349599A (en) * | 2018-11-29 | 2019-02-19 | 湖南大湘西魔芋有限公司 | A kind of production method and products thereof of konjaku wheat sauce |
| CN115039859A (en) * | 2022-05-09 | 2022-09-13 | 四川省食品发酵工业研究设计院有限公司 | Anti-aging fermented konjak rice cake and preparation method thereof |
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| JP2004097178A (en) * | 2002-09-06 | 2004-04-02 | Yukimasa Kawamura | Method for producing soy sauce-flavored seasoning and product of the same |
| CN103549028A (en) * | 2013-09-22 | 2014-02-05 | 湖北顺溪生物食品有限公司 | Preparation method of konjac fermented-bean-curd sauce and konjac fermented-bean-curd sauce |
| CN103734688A (en) * | 2014-01-08 | 2014-04-23 | 天津市林业果树研究所 | Edible mushroom favor sauce and making method thereof |
| CN103876010A (en) * | 2014-03-11 | 2014-06-25 | 湖北工业大学 | Fermented pumpkin sauce and preparation method thereof |
| CN104256522A (en) * | 2014-09-10 | 2015-01-07 | 湖北顺溪生物食品股份有限公司 | Three-section fermentation type salty fresh konjak sauce and preparation method thereof |
-
2015
- 2015-11-22 CN CN201510806582.7A patent/CN105410871A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004097178A (en) * | 2002-09-06 | 2004-04-02 | Yukimasa Kawamura | Method for producing soy sauce-flavored seasoning and product of the same |
| CN103549028A (en) * | 2013-09-22 | 2014-02-05 | 湖北顺溪生物食品有限公司 | Preparation method of konjac fermented-bean-curd sauce and konjac fermented-bean-curd sauce |
| CN103734688A (en) * | 2014-01-08 | 2014-04-23 | 天津市林业果树研究所 | Edible mushroom favor sauce and making method thereof |
| CN103876010A (en) * | 2014-03-11 | 2014-06-25 | 湖北工业大学 | Fermented pumpkin sauce and preparation method thereof |
| CN104256522A (en) * | 2014-09-10 | 2015-01-07 | 湖北顺溪生物食品股份有限公司 | Three-section fermentation type salty fresh konjak sauce and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072159A (en) * | 2016-06-08 | 2016-11-09 | 湖北工业大学 | A kind of preparation method of paste flavor dietary fiber konjak (Moyu) rice |
| CN109349599A (en) * | 2018-11-29 | 2019-02-19 | 湖南大湘西魔芋有限公司 | A kind of production method and products thereof of konjaku wheat sauce |
| CN115039859A (en) * | 2022-05-09 | 2022-09-13 | 四川省食品发酵工业研究设计院有限公司 | Anti-aging fermented konjak rice cake and preparation method thereof |
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