CN107048335A - A kind of preparation method of wheat embryo sauce - Google Patents
A kind of preparation method of wheat embryo sauce Download PDFInfo
- Publication number
- CN107048335A CN107048335A CN201710080779.6A CN201710080779A CN107048335A CN 107048335 A CN107048335 A CN 107048335A CN 201710080779 A CN201710080779 A CN 201710080779A CN 107048335 A CN107048335 A CN 107048335A
- Authority
- CN
- China
- Prior art keywords
- wheat embryo
- sauce
- weight
- parts
- wheat
- 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
- 241000209140 Triticum Species 0.000 title claims abstract description 120
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 120
- 210000001161 mammalian embryo Anatomy 0.000 title claims abstract description 107
- 235000015067 sauces Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 241000193830 Bacillus <bacterium> Species 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- 241000894006 Bacteria Species 0.000 claims abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 8
- 238000007654 immersion Methods 0.000 claims abstract description 3
- 238000000855 fermentation Methods 0.000 claims description 37
- 230000004151 fermentation Effects 0.000 claims description 37
- 238000009835 boiling Methods 0.000 claims description 21
- 238000011081 inoculation Methods 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 7
- 240000002234 Allium sativum Species 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 6
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 abstract description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 5
- 235000020778 linoleic acid Nutrition 0.000 abstract description 5
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 abstract description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 4
- 239000011707 mineral Substances 0.000 abstract description 4
- 235000010755 mineral Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 239000011573 trace mineral Substances 0.000 abstract description 4
- 235000013619 trace mineral Nutrition 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 abstract description 3
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 abstract description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 abstract description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 3
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- 239000011651 chromium Substances 0.000 abstract description 3
- 229910052804 chromium Inorganic materials 0.000 abstract description 3
- 239000010949 copper Substances 0.000 abstract description 3
- 229910052802 copper Inorganic materials 0.000 abstract description 3
- 229910052742 iron Inorganic materials 0.000 abstract description 3
- 239000011777 magnesium Substances 0.000 abstract description 3
- 229910052749 magnesium Inorganic materials 0.000 abstract description 3
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 abstract description 3
- 239000011574 phosphorus Substances 0.000 abstract description 3
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 3
- 229910052700 potassium Inorganic materials 0.000 abstract description 3
- 239000011591 potassium Substances 0.000 abstract description 3
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 3
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 3
- 230000017854 proteolysis Effects 0.000 abstract description 3
- 239000011669 selenium Substances 0.000 abstract description 3
- 229910052711 selenium Inorganic materials 0.000 abstract description 3
- 239000011701 zinc Substances 0.000 abstract description 3
- 229910052725 zinc Inorganic materials 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 241000208293 Capsicum Species 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
- 239000010497 wheat germ oil 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
A kind of preparation method of wheat embryo sauce, presses 1 by wheat embryo and water first:Filtered through gauze is used after 3 ratio immersion, the wheat embryo after filtering, which is placed in steamer, to be cooked, and can kill miscellaneous bacteria, and moisture can again entered inside wheat embryo, is easy to hay bacillus to degrade protein in wheat embryo；Then access hay bacillus seed liquor in the wheat embryo cooked to be fermented, by the protein degradation in wheat embryo into a variety of peptides and amino acid, to obtain the delicate flavour of jam product；Use baste seasoning again, and the good wheat embryo sauce of seasoning is bottled while hot and sterilization is sealed.The wheat embryo sauce tasty mouthfeel produced, strong paste flavor, storage tolerance, pure taste, rich in several mineral materials and trace elements such as the vitamins and calcium, potassium, magnesium, iron, zinc, chromium, selenium, phosphorus, manganese, copper enriched in linoleic acid and wheat embryo, both the utilization rate of wheat embryo had been improved, the nutrition of wheat embryo is in turn ensure that, jam product market is enriched.
Description
Technical field
The present invention relates to food processing field, specifically a kind of preparation method of wheat embryo sauce.
Background technology
China is the founding country of sauce, and sauce has had thousands of years of history in China, just has the text of " sauce " early in Qin period
Word is recorded.In ancient times in history, sauce has a very long time only high-level officials to may be eligible to enjoy, and is noble symbol.Cause
More deficient for material at that time, the appearance of sauce gives people to increase many local flavors on diet, and this eats salt and can more made us than simple
Receive.Propulsion over time, material it is abundant, sauce starts to enter into common people family.The species of sauce is also slowly increased, beans
Sauce, flour paste and jam etc..It as the saying goes " fuel sauce vinegar tea ", it can be seen that, " sauce " is in the daily life of Chinese
Occupy very important status.In the dietetic life of Chinese, the stage of " sauce " is wide, is often shown in without any change of expression
Its infinite glamour.China is typically mixed using soybean and flour, is introduced strain and is fermented, strain using protein in soybean and
Carbohydrate is matrix in flour, and fermentation produces several amino acids and carbohydrate, so as to produce the distinctive delicate flavour of jam product.
Wheat embryo is the accessory substance of wheat flour milling, accounts for the 2% of wheat seed weight.Wheat embryo is the essence of wheat seed
China, wheat plantule protein matter content is about that 30% or so, fat content is about 10%, wherein containing 8 kinds of amino needed by human
The content of acid, particularly lysine accounts for the 18.5% of protein content, far above rice product；The content of fatty Linoleic acid is accounted for
The 60% of fat content, wherein 80% is polyunsaturated fatty acid, and it is most heavy in linoleic acid exactly three kinds of essential fatty acids of human body
The one kind wanted.In addition, wheat embryo is also a variety of containing abundant vitamin and calcium, potassium, magnesium, iron, zinc, chromium, selenium, phosphorus, manganese, copper etc.
Mineral matter and trace element, are described as " the natural nutrition treasure-house of the mankind ".The activity of various biology enzymes is very strong in wheat embryo, especially
It is lipoxidase and fat hydrolase, and they can promote fat oxidation, cause and become sour, and produces peculiar smell, causes wheat embryo
Stability it is poor, should not store.Therefore, existing wheat embryo is often sold with wheat bran together as feed, makes this valuable
Resource be not utilized effectively.
Current international and national is to the research of wheat embryo deep processing not as good as other agricultural product, and existing wheat embryo studies base
Originally extraction and the stabilization processes of wheat-germ oil are concentrated on, wheat embryo is processed as instant product, also substantially belonged at present
Blank.
The content of the invention
It is an object of the invention to solve above-mentioned technical problem there is provided a kind of preparation method of wheat embryo sauce, by wheat
Plumule is fabricated to instant product, and not only tasty mouthfeel, paste flavor are strong, storage tolerance, pure taste, also rich in linoleic acid and wheat
The vitamin and several mineral materials and trace element enriched in bud, had both improved the utilization rate of wheat embryo, and in turn ensure that wheat
The nutritional ingredient of plumule is fully absorbed utilization, enriches jam product market.
In order to solve the above technical problems, the present invention provides a kind of preparation method of wheat embryo sauce, comprise the following steps：
(1) soak：Wheat embryo is added to the water 1~2h of immersion by wheat embryo and the ﹕ 3 of water 1 weight ratio, gauze mistake is used
Filter；
(2) boiling：Wheat embryo after step (1) is filtered is placed in steamer, steamed 1~1.5 hour, steam off
Boil in a covered pot over a slow fire 0.5 hour afterwards, the wheat embryo cooked is taken out, insert in gnotobasis and cool down；
(3) inoculation fermentation：The wheat embryo cooked obtained by step (2) is weighed, hay bacillus seed liquor, inoculum concentration is inoculated with
To cook the 0.12~0.15% of wheat embryo weight, after inoculation, it is placed into constant temperature fermentation box, maintains 36~40 DEG C of product temperature,
Fermentation 20~25 hours, when wheat embryo ferments the Hyphal length produced in more than 20cm, fermentation is completed；
(4) boiling seasoning：The parts by weight of wheat embryo 100 that step (3) is fermented are weighed, baste is added, is put into boiling
100 DEG C of 20~40min of boiling in pot, obtain wheat embryo sauce；
(5) packaging sterilization：The wheat embryo sauce that step (4) is obtained is hot filling into the vial of cleaning and covers tightly bottle
Lid, 100 DEG C of 20~30min of sterilization, you can obtain finished product wheat embryo sauce；
Baste described in step (4) is boiled standby after 30min by the raw material of following parts by weight in digester：Refined salt 12
Parts by weight, the parts by weight of monosodium glutamate 2.0, the parts by weight of sucrose 2.0, the parts by weight of Chinese prickly ash 0.2, the parts by weight of garlic pieces 2.0, the parts by weight of capsicum 1.5,
The parts by weight of ginger 1.5, the parts by weight of white wine 5, the parts by weight of water 50.
Wherein, viable bacteria content >=5 × 10 of hay bacillus seed liquor10CFU/g。
Fermentation must be using water as medium, and it is in order that moisture is well into wheat embryo inside, just that step (1), which is soaked in water,
Protein carries out degradation in hay bacillus is to wheat embryo.Due to containing other miscellaneous bacterias in wheat embryo, step (2) adds
Hot boiling can both kill miscellaneous bacteria, to ensure that the later stage hay bacillus of access is fermented as dominant bacteria, prevent because of miscellaneous bacteria
Fermentation produces peculiar smell, while moisture can be made more fully to enter inside wheat embryo.Hay bacillus can be by wheat embryo
In protein degradation into a variety of peptides and amino acid, to obtain the delicate flavour of jam product.Fermentation temperature is too high or too low all can
The quality of sauce is influenceed, during fermentation, product temperature is maintained at 36~40 DEG C, it is impossible to less than 36 DEG C, otherwise can be made due to the influence of miscellaneous bacteria
Into becoming sour；But also should not be too high, it the ammonia taste that fermentation is produced is become weight more than 40 DEG C.The length of fermentation time is also directly affected
The quality of sauce, the time is shorter, and fermentation is incomplete, and mouthfeel is poor；Fermentation time is longer, and sauce body mucus is excessive, and ammonia taste is strong also
Taste is caused to be deteriorated.Hay bacillus consumption is too low, and fermenting speed is slower, and fermentation is incomplete；Consumption is too high, then can cause strain wave
Take, so strictly to control the consumption of hay bacillus and the temperature and time of fermentation.Ferment the wheat embryo sauce in itself merely
It is tasteless, processing need to be seasoned to it, to obtain the taste for being adapted to most people, step (4) is carried out by various flavorings
It is preferred that and allotment, prepared baste, the wheat embryo of fermentation be seasoned, to obtain tasty mouthfeel, pure taste, and had
There is the wheat embryo sauce of special color and luster and fragrance.
The present invention is by the way that by after wheat embryo soaking cooking, access hay bacillus seed liquor is fermented, can be by wheat
Protein degradation in bud generates a variety of peptides and amino acid, to obtain the delicate flavour of jam product, then to the wheat embryo after fermentation
Processing is seasoned, the wheat embryo sauce tasty mouthfeel produced, storage tolerance, nutritious, pure taste are dense, rich in human body
Required 8 kinds of amino acid and linoleic acid；In addition, also containing abundant vitamin and calcium, potassium, magnesium, iron, zinc, chromium, selenium, phosphorus, manganese,
The several mineral materials such as copper and trace element, had both improved the utilization rate of wheat embryo, in turn ensure that the nutritional ingredient of wheat embryo,
Also enrich jam product market.
Embodiment
Embodiment 1
The preparation method of wheat embryo sauce, comprises the following steps：
(1) soak：Wheat embryo 1kg is weighed with electronic scale, is added in 3kg water, 1.5h is soaked, uses filtered through gauze；
(2) boiling：Wheat embryo after step (1) is filtered is placed in steamer, steamed 1 hour, is boiled in a covered pot over a slow fire after steam off
0.5 hour, the wheat embryo cooked is taken out, insert in gnotobasis and allow its natural cooling, the wheat embryo that must be cooked
2.2kg；
(3) inoculation fermentation：By the wheat embryo cooked inoculation hay bacillus seed liquor (viable bacteria content >=5 × 1010CFU/
G), inoculum concentration is 3g, after inoculation, is placed into constant temperature fermentation box, maintains 36 DEG C of product temperature, is fermented 22 hours, determines wheat embryo
The Hyphal length that fermentation is produced is that, in 21.3cm, fermentation is completed；
(4) boiling seasoning：Weighed on electronic scale refined salt 264g, monosodium glutamate 44g, sucrose 44g, Chinese prickly ash 4.4g, garlic pieces 44g,
Capsicum 33g, ginger 33g, white wine 110mL, water 1100mL, by above-mentioned flavoring dispensing, heat in digester and boil after 30min
It is standby；
The wheat embryo for taking step (3) to ferment is placed in the digester for preparing baste, 100 DEG C of boiling 20min, obtains small
Wheat germ sauce；
(5) packaging sterilization：The wheat embryo sauce that step (4) is obtained is hot filling into the vial of cleaning and covers tightly bottle
Lid, 100 DEG C of sterilization 30min, you can obtain finished product wheat embryo sauce.
As a result it is：The finished product wheat embryo sauce color of gained is vivid yellowish, has natural gloss, paste flavor is strong, tasty mouthfeel,
Storage tolerance, nutritious, pure taste are dense.
Embodiment 2
The preparation method of wheat embryo sauce, comprises the following steps：
(1) soak：Wheat embryo 1kg is weighed with electronic scale, is added in 3kg water, 2h is soaked, uses filtered through gauze；
(2) boiling：Wheat embryo after step (1) is filtered is placed in steamer, steamed 1 hour, is boiled in a covered pot over a slow fire after steam off
0.5 hour, the wheat embryo cooked is taken out, insert in gnotobasis and allow its natural cooling, the wheat embryo that must be cooked
2.1kg；
(3) inoculation fermentation：By the wheat embryo cooked inoculation hay bacillus seed liquor (viable bacteria content >=5 × 1010CFU/
G), inoculum concentration is 3.1g, after inoculation, is placed into constant temperature fermentation box, maintains 40 DEG C of product temperature, is fermented 20 hours, determines wheat
The Hyphal length that bud fermentation is produced is 23.4cm, and fermentation is completed；
(4) boiling seasoning：Weighed on electronic scale refined salt 252g, monosodium glutamate 42g, sucrose 42g, Chinese prickly ash 4.2g, garlic pieces 42g,
Capsicum 32g, ginger 32g, white wine 105mL, water 1050mL, by above-mentioned flavoring dispensing, heat in digester and boil after 30min
It is standby；
The wheat embryo for taking step (3) to ferment is placed in the digester for preparing baste, 100 DEG C of boiling 40min, obtains small
Wheat germ sauce；
(5) packaging sterilization：The wheat embryo sauce that step (4) is obtained is hot filling into the vial of cleaning and covers tightly bottle
Lid, 100 DEG C of sterilization 20min, you can obtain finished product wheat embryo sauce.
As a result it is：The finished product wheat embryo sauce color of gained is vivid yellowish, has natural gloss, paste flavor is strong, tasty mouthfeel,
Storage tolerance, nutritious, pure taste are dense.
Embodiment 3
The preparation method of wheat embryo sauce, comprises the following steps：
(1) soak：Wheat embryo 10kg is weighed with electronic scale, is added in 30kg water, 2h is soaked, uses filtered through gauze；
(2) boiling：Wheat embryo after step (1) is filtered is placed in steamer, steamed 1.5 hours, after steam off
Stewing 0.5 hour, the wheat embryo cooked is taken out, insert in gnotobasis and allow its natural cooling, the wheat embryo that must be cooked
22.7kg；
(3) inoculation fermentation：By the wheat embryo cooked inoculation hay bacillus seed liquor (viable bacteria content >=5 × 1010CFU/
G), inoculum concentration is 30g, after inoculation, is placed into constant temperature fermentation box, maintains 38 DEG C of product temperature, is fermented 23 hours, determines wheat embryo
The Hyphal length that fermentation is produced is 25.4cm, and fermentation is completed；
(4) boiling seasoning：Refined salt 2.72kg, monosodium glutamate 0.454kg, sucrose 0.454kg, Chinese prickly ash are weighed on electronic scale
45.4kg, garlic pieces 0.454kg, capsicum 0.34kg, ginger 0.34kg, white wine 1135mL, water 11.35L, above-mentioned flavoring is matched somebody with somebody
Material, heating is boiled standby after 30min in digester；
The wheat embryo for taking step (3) to ferment is placed in the digester for preparing baste, 100 DEG C of boiling 30min, obtains small
Wheat germ sauce；
(5) packaging sterilization：The wheat embryo sauce that step (4) is obtained is hot filling into the vial of cleaning and covers tightly bottle
Lid, 100 DEG C of sterilization 30min, you can obtain finished product wheat embryo sauce.
As a result it is：The finished product wheat embryo sauce color of gained is vivid yellowish, has natural gloss, paste flavor is strong, tasty mouthfeel,
Storage tolerance, nutritious, pure taste are dense.
Embodiment 4
The preparation method of wheat embryo sauce, comprises the following steps：
(1) soak：Wheat embryo 10kg is weighed with electronic scale, is added in 30kg water, 1h is soaked, uses filtered through gauze；
(2) boiling：Wheat embryo after step (1) is filtered is placed in steamer, steamed 1 hour, is boiled in a covered pot over a slow fire after steam off
0.5 hour, the wheat embryo cooked is taken out, insert in gnotobasis and allow its natural cooling, the wheat embryo that must be cooked
22.5kg；
(3) inoculation fermentation：By the wheat embryo cooked inoculation hay bacillus seed liquor (viable bacteria content >=5 × 1010CFU/
G), inoculum concentration is 33g, after inoculation, is placed into constant temperature fermentation box, maintains 36 DEG C of product temperature, is fermented 25 hours, determines wheat embryo
The Hyphal length that fermentation is produced is 26.2cm, and fermentation is completed；
(4) boiling seasoning：Refined salt 2.7kg, monosodium glutamate 0.45kg, sucrose 0.45kg, Chinese prickly ash 45kg, garlic are weighed on electronic scale
Piece 0.45kg, capsicum 0.34kg, ginger 0.34kg, white wine 1125mL, water 11.25L, by above-mentioned flavoring dispensing, in digester
Middle heating is boiled standby after 30min；
The wheat embryo for taking step (3) to ferment is placed in the digester for preparing baste, 100 DEG C of boiling 20min, obtains small
Wheat germ sauce；
(5) packaging sterilization：The wheat embryo sauce that step (4) is obtained is hot filling into the vial of cleaning and covers tightly bottle
Lid, 100 DEG C of sterilization 30min, you can obtain finished product wheat embryo sauce.
As a result it is：The finished product wheat embryo sauce color of gained is vivid yellowish, has natural gloss, paste flavor is strong, tasty mouthfeel,
Storage tolerance, nutritious, pure taste are dense.
Described in above-described embodiment and specification is only the preference of the present invention, the present invention is not intended to limit, not
On the premise of departing from spirit and scope of the invention, various changes and modifications of the present invention are possible, and these changes and improvements should all belong to
In in protection scope of the present invention.
Claims (2)
1. a kind of preparation method of wheat embryo sauce, it is characterised in that comprise the following steps：
(1) soak：Wheat embryo is added to the water 1~2h of immersion by wheat embryo and the ﹕ 3 of water 1 weight ratio, filtered through gauze is used；
(2) boiling：Wheat embryo after step (1) is filtered is placed in steamer, steamed 1~1.5 hour, is boiled in a covered pot over a slow fire after steam off
0.5 hour, the wheat embryo cooked is taken out, insert in gnotobasis and cool down；
(3) inoculation fermentation：The wheat embryo cooked obtained by step (2) is weighed, hay bacillus seed liquor is inoculated with, inoculum concentration is steaming
The 0.12~0.15% of ripe wheat embryo weight, after inoculation, is placed into constant temperature fermentation box, maintains 36~40 DEG C of product temperature, fermentation
20~25 hours, when wheat embryo ferments the Hyphal length produced in more than 20cm, fermentation was completed；
(4) boiling seasoning：The parts by weight of wheat embryo 100 that step (3) is fermented are weighed, baste is added, is put into digester
Boiling 20~40min of boiling, obtains wheat embryo sauce；
(5) packaging sterilization：The wheat embryo sauce that step (4) is obtained is hot filling into the vial of cleaning and covers tightly bottle cap, 100
DEG C sterilization 20~30min, you can obtain finished product wheat embryo sauce；
Baste described in step (4) is boiled standby after 30min by the raw material of following parts by weight in digester：The weight of refined salt 12
Part, the parts by weight of monosodium glutamate 2.0, the parts by weight of sucrose 2.0, the parts by weight of Chinese prickly ash 0.2, the parts by weight of garlic pieces 2.0, the parts by weight of capsicum 1.5, ginger
1.5 parts by weight, the parts by weight of white wine 5, the parts by weight of water 50.
2. the preparation method of wheat embryo sauce according to claim 1, it is characterised in that：Described hay bacillus seed liquor
Viable bacteria content >=5 × 1010CFU/g。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710080779.6A CN107048335A (en) | 2017-02-15 | 2017-02-15 | A kind of preparation method of wheat embryo sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710080779.6A CN107048335A (en) | 2017-02-15 | 2017-02-15 | A kind of preparation method of wheat embryo sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107048335A true CN107048335A (en) | 2017-08-18 |
Family
ID=59598195
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710080779.6A Pending CN107048335A (en) | 2017-02-15 | 2017-02-15 | A kind of preparation method of wheat embryo sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107048335A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109674023A (en) * | 2019-02-27 | 2019-04-26 | 河北淘大食品有限公司 | A kind of plant embryo sauce, plant embryo soy sauce and preparation method thereof |
| CN109674024A (en) * | 2019-02-27 | 2019-04-26 | 河北淘大食品有限公司 | The fresh fragrant truffle sauce of one kind, soy sauce and its manufacturing process |
| CN112998198A (en) * | 2021-04-13 | 2021-06-22 | 山东理工大学 | Selenium-rich rice germ processing technology |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1300560A (en) * | 1999-12-02 | 2001-06-27 | 雀巢制品公司 | Production of hydrolytic condiments |
| CN1466900A (en) * | 2002-07-12 | 2004-01-14 | 辉 杨 | Low-fat flavour chilli sauce and method for making same |
| CN102113657A (en) * | 2010-12-28 | 2011-07-06 | 余媛媛 | Method for making fragrant and spicy pickled cucumber |
| CN102943060A (en) * | 2012-11-22 | 2013-02-27 | 中国农业科学院农产品加工研究所 | Strain for nattokinase with high activity and thermal stability and fermented product thereof |
| CN103766769A (en) * | 2014-01-24 | 2014-05-07 | 王家良 | Wheat germ instant flour and preparation method thereof |
| CN103892251A (en) * | 2014-03-06 | 2014-07-02 | 郎溪县傅家老屋食品有限公司 | Preparation method of wheat paste |
| CN104431982A (en) * | 2015-01-18 | 2015-03-25 | 麻城市白果镇花山小麦酱厂 | Wheat paste production technology and wheat paste |
| CN104489551A (en) * | 2014-12-30 | 2015-04-08 | 王杰 | Hot pepper preserved in sesame oil |
-
2017
- 2017-02-15 CN CN201710080779.6A patent/CN107048335A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1300560A (en) * | 1999-12-02 | 2001-06-27 | 雀巢制品公司 | Production of hydrolytic condiments |
| CN1466900A (en) * | 2002-07-12 | 2004-01-14 | 辉 杨 | Low-fat flavour chilli sauce and method for making same |
| CN102113657A (en) * | 2010-12-28 | 2011-07-06 | 余媛媛 | Method for making fragrant and spicy pickled cucumber |
| CN102943060A (en) * | 2012-11-22 | 2013-02-27 | 中国农业科学院农产品加工研究所 | Strain for nattokinase with high activity and thermal stability and fermented product thereof |
| CN103766769A (en) * | 2014-01-24 | 2014-05-07 | 王家良 | Wheat germ instant flour and preparation method thereof |
| CN103892251A (en) * | 2014-03-06 | 2014-07-02 | 郎溪县傅家老屋食品有限公司 | Preparation method of wheat paste |
| CN104489551A (en) * | 2014-12-30 | 2015-04-08 | 王杰 | Hot pepper preserved in sesame oil |
| CN104431982A (en) * | 2015-01-18 | 2015-03-25 | 麻城市白果镇花山小麦酱厂 | Wheat paste production technology and wheat paste |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109674023A (en) * | 2019-02-27 | 2019-04-26 | 河北淘大食品有限公司 | A kind of plant embryo sauce, plant embryo soy sauce and preparation method thereof |
| CN109674024A (en) * | 2019-02-27 | 2019-04-26 | 河北淘大食品有限公司 | The fresh fragrant truffle sauce of one kind, soy sauce and its manufacturing process |
| CN109674024B (en) * | 2019-02-27 | 2021-10-29 | 河北淘大食品有限公司 | Fresh and fragrant truffle sauce and soy sauce and preparation process thereof |
| CN109674023B (en) * | 2019-02-27 | 2021-10-29 | 河北淘大食品有限公司 | Plant germ sauce, plant germ soy sauce and preparation method thereof |
| CN112998198A (en) * | 2021-04-13 | 2021-06-22 | 山东理工大学 | Selenium-rich rice germ processing technology |
| CN112998198B (en) * | 2021-04-13 | 2024-01-16 | 山东理工大学 | Selenium-enriched cereal germ rice flour processing technology |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108936319A (en) | A kind of preparation method for the soya sauce improving beans integrality and flavor | |
| CN102687844B (en) | Method for preparing five-bean soy sauce | |
| CN102960707B (en) | Manufacturing method of Chinese prickly ash soy sauce | |
| CN104789409A (en) | Healthcare sealwort yellow wine and preparation method thereof | |
| CN104041795A (en) | Fermentation-type red-yeast-rice meat pulp and preparation technology thereof | |
| CN105495361A (en) | Coarse grain fermented soya bean and soybean paste, preparation methods thereof and special spice leaching liquor | |
| CN102090614A (en) | Soy sauce without preservative | |
| CN101904487A (en) | Chilli sauce and preparation method thereof | |
| CN101797034A (en) | Fermenting black garlic soy sauce and manufacturing method thereof | |
| CN103734667A (en) | Soy with unique flavor and preparation method of soy | |
| CN107048335A (en) | A kind of preparation method of wheat embryo sauce | |
| CN103960642A (en) | Beef-contained soybean paste | |
| CN105249247A (en) | High-calcium fishbone chilli sauce | |
| CN103504275B (en) | Spicy donkey meat soybean paste and preparation method thereof | |
| CN107751803B (en) | Aroma-enhanced crab meat thick broad-bean sauce and preparation method thereof | |
| CN109077293A (en) | A kind of strengthening the muscles and bones beef paste and preparation method thereof | |
| CN104905163A (en) | Soybean paste and preparation method thereof | |
| CN107981211A (en) | A kind of yak meat bean cotyledon edible pastes processing | |
| CN112120206A (en) | Soy sauce production method | |
| CN105167006A (en) | Spicy red wine caviar | |
| CN107307315B (en) | Ostrich meat instant flavour product and preparation method thereof | |
| CN110393283A (en) | The preparation method of beef soup condiment | |
| CN105105090A (en) | Preparation method of wine flavor beef paste capable of regulating qi | |
| KR101006076B1 (en) | Mulberry leaves kimchi and making method therefore | |
| CN104509838A (en) | Processing method of Maca pasta sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170818 |
|
| RJ01 | Rejection of invention patent application after publication |