CN107048310A - A kind of Chinese chestnut sauce production technology - Google Patents
A kind of Chinese chestnut sauce production technology Download PDFInfo
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- CN107048310A CN107048310A CN201710433443.3A CN201710433443A CN107048310A CN 107048310 A CN107048310 A CN 107048310A CN 201710433443 A CN201710433443 A CN 201710433443A CN 107048310 A CN107048310 A CN 107048310A
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- 235000006667 Aleurites moluccana Nutrition 0.000 title claims abstract description 43
- 240000004957 Castanea mollissima Species 0.000 title claims abstract description 43
- 235000018244 Castanea mollissima Nutrition 0.000 title claims abstract description 43
- 235000015067 sauces Nutrition 0.000 title claims abstract description 20
- 238000005516 engineering process Methods 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 238000012545 processing Methods 0.000 claims abstract description 8
- 238000011081 inoculation Methods 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims description 21
- 235000010469 Glycine max Nutrition 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 20
- 241000209140 Triticum Species 0.000 claims description 17
- 235000021307 Triticum Nutrition 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 230000007306 turnover Effects 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 230000003462 zymogenic effect Effects 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 5
- 241000222120 Candida <Saccharomycetales> Species 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 238000013019 agitation Methods 0.000 claims description 4
- 230000000694 effects Effects 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000005273 aeration Methods 0.000 claims description 3
- 230000002950 deficient Effects 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 235000020985 whole grains Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 2
- 239000012266 salt solution Substances 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 238000010790 dilution Methods 0.000 claims 1
- 239000012895 dilution Substances 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 abstract description 4
- 238000011049 filling Methods 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 241001070941 Castanea Species 0.000 abstract description 2
- 235000014036 Castanea Nutrition 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000009413 insulation Methods 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 244000285963 Kluyveromyces fragilis Species 0.000 description 1
- 235000014663 Kluyveromyces fragilis Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 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
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a kind of Chinese chestnut sauce production technology, including Feedstock treating, inoculation, the processing step such as koji-making, wine with dregs processed, fermentation, allotment, sterilizing, filling.The Chinese chestnut sauce production technology of the present invention reduces the risk of fermentation process, and Chinese chestnut sauce is had the several amino acids and mineral matter that the fragrance of raw sheet chestnut fat contains needed by human body.
Description
Technical field
The present invention relates to a kind of Chinese chestnut sauce production technology.
Background technology
Existing Chinese chestnut sauce production technology is more to be added Chinese chestnut to complete with later stage allocation process, and Chinese chestnut is not engaged in koji-making work
Skill, it is impossible to make full use of the compositions such as the starch of Chinese chestnut.In the present invention, Chinese chestnut pass through with the raw material mixed culture such as soybean, and then
Participate in fermentation process so that the active ingredient in Chinese chestnut greatly plays a role, form a large amount of small molecule flavor substances, greatly improve
The quality of Chinese chestnut sauce.
The content of the invention
In order to solve the above-mentioned technical problem, the invention provides a kind of Chinese chestnut sauce production technology.
In order to solve the above technical problems, the present invention is adopted the following technical scheme that：
A kind of Chinese chestnut sauce production technology, comprises the following steps：
A, stir-fry wheat kernel
Puffed degree >=1.3, whole grain rate >=10%；
B, soybean processing
It will be soaked 2-6 hours after washing soybean, to soybean water content 50% or so, no hard-core；Soaked soybean is entered
Horizontal high voltage boiling；
C, Chinese chestnut processing,
Chinese chestnut is fried, the Chinese chestnut peeling after then frying well rejects defective products, is broken for 2-5mm fritter；
D, batch mixing
The soybean handled well in step A, B and C, wheat kernel, Chinese chestnut are well mixed, wheat flour is added and is well mixed；Its
Middle soybean, Chinese chestnut, wheat kernel, the weight part ratio of wheat flour are (20-40):(50-70)：(2-20)：(1-3)；
E, combined inoculation
The bent essence of 0.03 parts by weight is added in the batch mixing in step D；Inoculation temperature is controlled below 40 DEG C；
F, koji-making
Batch mixing after being inoculated with step F is mended into the 25-30 centimeters of thick bed of materials, material is loose；
After static gas wave refrigerator 6-8 hours, the bed of material has started heat, starts logical circulated air or intermittent aeration；
Before one turns over, the bed of material starts caking, and heating is accelerated, and now to increase nature air quantity, Boiler pressure control scope 300-
1000m3/h·m2；
With the growth of mycelia, about 14-16 hours, zymogenic caking, naked eyes can see white hypha, stop circulated air, enter
Row turns over song for the first time；
Turn over and continue to divulge information after song, keep 32 ± 2 DEG C of product temperature；
Again through 4-6 hours, rise according to zymogenic product temperature and shrink, the situation in crack is turned over song for the second time.
Turn over for the second time after song, keep 30 ± 2 DEG C of product temperature；
Koji-making latter temperature is turned down in right amount, and temperature control is at 25 DEG C -30 DEG C, and continuous ventilating is to going out song；
Into bent standard：Enzyme activity >=1000mg/100g butts, moisture >=25%；
G, wine with dregs processed
Concentration will be entered into dilute batch mixing in the batch mixing after song for 17 ° of Be ' salt solution, ventilation stirs evenly and samples detection；Will
The material diluted is pumped into fermentation tank；
H, fermentation
Cold-temp fermenting, adds torulopsis after 7-11 days, be hereafter warming up to 30 ± 2 DEG C；
Enter first week after tank and stir once daily, mixing time 5-10 minutes, until yeastiness is uniform, wine with dregs face is without material
Lid；
Early stage cold-temp fermenting state is homogeneous, and upper and lower layer temperature is without significant difference, then without stirring；
Product temperature rises to 30 ± 2 DEG C, when PH is down to 5.1-5.3, in time addition S yeast；
In addition yeast three days, a gentle agitation is carried out daily, and the time is 3-10 minutes；After three days, moromi enters master
The fermentation phase, maintain temperature：30 ± 2 DEG C about 30 days；
Enter later stage fermentation after about 80 days, maintain temperature：25-30 DEG C, typically without stirring for；
Moromi is changed into bronzing, when each composition changes slow, moromi maturation from initially faint yellow.
It is preferred that, the step B mesohigh conditions of cooking is：Steaming pressure 0.16MPa, digestion time 60 minutes；Boiling
Soybean water content 55% afterwards.
It is preferred that, used after bent essence wheat kernel powder is scattered in the step E.
It is preferred that, cold-temp fermenting temperature is 2-20 DEG C in the step H.
Compared with prior art, advantageous effects of the invention：
Greatly harmful microbe is inhibited to grow at low temperature, so as to reduce the risk of fermentation process；And Chinese chestnut
Sauce has the several amino acids and mineral matter that the fragrance of raw sheet chestnut fat contains needed by human body.
Brief description of the drawings
The invention will be further described for explanation below in conjunction with the accompanying drawings.
Fig. 1 is the schematic flow sheet of Chinese chestnut sauce production technology of the present invention.
Embodiment
As shown in figure 1, a kind of Chinese chestnut sauce production technology, is mainly comprised the technical steps that：
A, stir-fry wheat kernel：
Technological standards：Puffed degree >=1.3；Whole grain rate >=10%；Paste grain, raw grain wheat phenomenon should not occur.
B, soybean processing：
Washing soybean is soaked
Soak time：Spring, autumn, winter 4-6 hours；Summer 2-4 hour.
Working stamndard：Soybean water content 50% or so after immersion, no hard-core.
C, soybean boiling：
Autoclaving is carried out to soaked soybean using rotation steamer.
Working stamndard：Steaming pressure 0.16MPa, digestion time 60 minutes.Soybean water content 55% after boiling.
D, Chinese chestnut processing：
Chinese chestnut is removed the peel：Chinese chestnut machine barking after frying well, rejects defective products, it is ensured that Chinese chestnut Seed quality；
Working stamndard：The full free from admixture of Chinese chestnut Seed, fragrance is protruded, the micro- Huang of color and luster；
Chinese chestnut crushes：Hand breaking or Mechanical Crushing.
Working stamndard：Chinese chestnut block size is based on 2-5mm cubes, it is allowed to have a small amount of chip.
E, combined inoculation：
The soybean handled well, Chinese chestnut, wheat kernel and the wheat flour that is additionally required are compared 40 according to weight:50:5:2 by mixed
Close auger and carry out mixing processing；
Mixing wants uniform one to temperature control is below 40 DEG C.
Inoculum concentration：The bent essence parts by weight of addition 0.03, are used after being disperseed with a small amount of wheat kernel powder.
Inoculation temperature：Less than 40 DEG C.
F, koji-making
Koji-making is, in order to train enough aspergillus oryzae mycelia, protein breakdown and starch point to be completed enough to be produced in the later stage
Solution enzyme used.
Working stamndard：
Controlled during cloth：Room temperature is 32 ± 2 DEG C, 30 ± 2 DEG C of material temperature.
Thickness of feed layer：25-30 centimeters, material is loose, bed of material surface uniform ground.
Operational procedure：
After static gas wave refrigerator 6-8 hours, the bed of material has started heat, starts logical circulated air or intermittent aeration.
Before one turns over, the bed of material starts caking, and heating is accelerated, and now to increase nature air quantity, Boiler pressure control scope 300-
1000m3/h·m2。
With the growth of mycelia, about 14-16 hours, zymogenic caking, naked eyes can see white hypha, stop circulated air, enter
Row turns over song for the first time.
Turn over and continue to divulge information after song, keep 32 ± 2 DEG C of product temperature.
Again through 4-6 hours, rise according to zymogenic product temperature and shrink, the situation in crack is turned over song for the second time.
Turn over for the second time after song, keep 30 ± 2 DEG C of product temperature.
Koji-making latter temperature is turned down in right amount, and temperature control is at 25 DEG C -30 DEG C, and continuous ventilating is to going out song.
Note：When summer weather sweltering heat cooling is difficult, product temperature can be suitably higher 2-3 DEG C.
Into bent standard：Enzyme activity >=1000mg/100g butts, moisture >=25%.
G, wine with dregs processed：
Working stamndard：2-20 DEG C of wine with dregs temperature processed, wine with dregs salt content 15%-20% processed.
Operational procedure：
Strong brine is squeezed into after brine tank, is calculated according to testing result plus clear water amount, is diluted with water 17 ° of normal concentration
Be ', ventilation stirs evenly and samples detection.
Inhale bent feeding：Start suction after start, to note the ammeter of sucking machine the moment in suction, by the material diluted
It is pumped into fermentation tank.
H, fermentation
Raw wine with dregs enters after tank：Start 2-20 DEG C of cold-temp fermenting, early stage addition torulopsis.
Main fermentation：30 ± 2 DEG C are gradually heating to afterwards, when PH is reduced to 5.1-5.3, are added Lu Shi yeast, are maintained wine with dregs temperature
After 30 ± 2 DEG C, 30 days, into the after fermentation phase.
After fermentation：25 DEG C -30 DEG C of product temperature is controlled, until fermenting-ripening.
Operational procedure：
Moromi enters after tank, starts cold-temp fermenting, and 7-11 days addition torulopsis (0.2 parts by weight) are hereafter warming up to 30 ± 2
℃.Winter can take Insulation to make wine with dregs temperature rise.During insulation, if upper and lower layer wine with dregs temperature has significant difference (1-2 DEG C), enter
Row gentle agitation.
Enter first week after tank and stir once daily, mixing time 5-10 minutes, until yeastiness is uniform, wine with dregs face is without material
Lid.
Early stage cold-temp fermenting state is homogeneous, and upper and lower layer temperature is without significant difference, then without stirring.
Product temperature rises to 30 ± 2 DEG C, when PH is down to 5.1-5.3, in time addition S yeast (0.2 parts by weight), and addition is according to reality
Border situation is voluntarily selected.
In addition yeast three days, a gentle agitation is carried out daily, and the time is 3-10 minutes.After three days, moromi enters master
The fermentation phase.Maintain temperature：30 ± 2 DEG C about 30 days.
Enter later stage fermentation after about 80 days, maintain temperature：25-30 DEG C, typically without stirring for.
Moromi is changed into bronzing, when each composition changes slow, moromi maturation from initially faint yellow.
I, allotment, sterilizing
Fermented the Chinese chestnut sauce completed, and differently flavoured Chinese chestnut sauce is deployed into by adding different auxiliary material and food additives
Product；
Working stamndard：Product preparing is carried out according to different product formula.
Sterilising temp：85-90 DEG C is incubated 30 minutes, rapid cooling.
J, filling, finished product
Chinese chestnut sauce after the completion of sterilizing can be bottled or packed using normal temperature or hot filling mode.
Working stamndard：Loading amount conforms to national standard related request.
The addition of two primary yeasts is in 0.15-0.4 parts by weight, the parts by weight of such as 0.15,0.2,0.25,0.3 or 0.4, root
Select to add according to actual conditions.
Embodiment described above is only that the preferred embodiment of the present invention is described, and not the scope of the present invention is carried out
Limit, on the premise of design spirit of the present invention is not departed from, those of ordinary skill in the art make to technical scheme
Various modifications and improvement, all should fall into claims of the present invention determination protection domain in.
Claims (4)
1. a kind of Chinese chestnut sauce production technology, it is characterised in that comprise the following steps：
A, stir-fry wheat kernel
Puffed degree >=1.3, whole grain rate >=10%；
B, soybean processing
It will be soaked 2-6 hours after washing soybean, to soybean water content 50% or so, no hard-core；Soaked soybean is carried out high
Press boiling；
C, Chinese chestnut processing,
Chinese chestnut is fried, the Chinese chestnut peeling after then frying well rejects defective products, is broken for 2-5mm fritter；
D, batch mixing
The soybean handled well in step A, B and C, wheat kernel, Chinese chestnut are well mixed, wheat flour is added and is well mixed；It is wherein big
Beans, Chinese chestnut, wheat kernel, the weight part ratio of wheat flour are (20-40):(50-70)：(2-20)：(1-3)；
E, combined inoculation
The bent essence of 0.03 parts by weight is added in the batch mixing in step D；Inoculation temperature is controlled below 40 DEG C；
F, koji-making
Batch mixing after being inoculated with step F is mended into the 25-30 centimeters of thick bed of materials, material is loose；
After static gas wave refrigerator 6-8 hours, the bed of material has started heat, starts logical circulated air or intermittent aeration；
Before one turns over, the bed of material starts caking, and heating is accelerated, and now to increase nature air quantity, Boiler pressure control scope 300-1000m3/h·
m2；
With the growth of mycelia, about 14-16 hours, zymogenic caking, naked eyes can see white hypha, stop circulated air, carry out the
Once turn over song；
Turn over and continue to divulge information after song, keep 32 ± 2 DEG C of product temperature；
Again through 4-6 hours, rise according to zymogenic product temperature and shrink, the situation in crack is turned over song for the second time.
Turn over for the second time after song, keep 30 ± 2 DEG C of product temperature；
Koji-making latter temperature is turned down in right amount, and temperature control is at 25 DEG C -30 DEG C, and continuous ventilating is to going out song；
Into bent standard：Enzyme activity >=1000mg/100g butts, moisture >=25%；
G, wine with dregs processed
Concentration will be entered into dilute batch mixing in the batch mixing after song for 17 ° of Be ' salt solution, ventilation stirs evenly and samples detection；Will dilution
Good material is pumped into fermentation tank；
H, fermentation
Cold-temp fermenting, adds torulopsis after 7-11 days, be hereafter warming up to 30 ± 2 DEG C；
Enter first week after tank and stir once daily, mixing time 5-10 minutes, until yeastiness is uniform, wine with dregs face is covered without material；
Early stage cold-temp fermenting state is homogeneous, and upper and lower layer temperature is without significant difference, then without stirring；
Product temperature rises to 30 ± 2 DEG C, when PH is down to 5.1-5.3, in time addition S yeast；
In addition yeast three days, a gentle agitation is carried out daily, and the time is 3-10 minutes；After three days, moromi enters main fermentation
Phase, maintain temperature：30 ± 2 DEG C about 30 days；
Enter later stage fermentation after about 80 days, maintain temperature：25-30 DEG C, typically without stirring for；
Moromi is changed into bronzing, when each composition changes slow, moromi maturation from initially faint yellow.
2. Chinese chestnut sauce production technology according to claim 1, it is characterised in that：The step B mesohigh conditions of cooking is：
Steaming pressure 0.16MPa, digestion time 60 minutes；Soybean water content 55% after boiling.
3. Chinese chestnut sauce production technology according to claim 1, it is characterised in that：Bent essence wheat kernel powder is disperseed in the step E
After use.
4. Chinese chestnut sauce production technology according to claim 1, it is characterised in that：Cold-temp fermenting temperature is in the step H
2-20℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710433443.3A CN107048310A (en) | 2017-06-09 | 2017-06-09 | A kind of Chinese chestnut sauce production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710433443.3A CN107048310A (en) | 2017-06-09 | 2017-06-09 | A kind of Chinese chestnut sauce production technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107048310A true CN107048310A (en) | 2017-08-18 |
Family
ID=59593851
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710433443.3A Pending CN107048310A (en) | 2017-06-09 | 2017-06-09 | A kind of Chinese chestnut sauce production technology |
Country Status (1)
| Country | Link |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101278749A (en) * | 2008-05-26 | 2008-10-08 | 张书秘 | Technique for processing chestnut jam |
| CN101711573A (en) * | 2009-04-30 | 2010-05-26 | 孙艳萍 | Sea-buckthorn soybean sauce and preparation method thereof |
| CN103719822A (en) * | 2014-01-20 | 2014-04-16 | 哈尔滨正阳河调味食品有限公司 | Method for making soybean paste |
| CN106235234A (en) * | 2016-07-29 | 2016-12-21 | 张毅 | Preparation method of Chinese chestnut sauce and products thereof |
-
2017
- 2017-06-09 CN CN201710433443.3A patent/CN107048310A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101278749A (en) * | 2008-05-26 | 2008-10-08 | 张书秘 | Technique for processing chestnut jam |
| CN101711573A (en) * | 2009-04-30 | 2010-05-26 | 孙艳萍 | Sea-buckthorn soybean sauce and preparation method thereof |
| CN103719822A (en) * | 2014-01-20 | 2014-04-16 | 哈尔滨正阳河调味食品有限公司 | Method for making soybean paste |
| CN106235234A (en) * | 2016-07-29 | 2016-12-21 | 张毅 | Preparation method of Chinese chestnut sauce and products thereof |
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Application publication date: 20170818 |
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