CN107242535A - A kind of sweet fermented flour sauce and preparation method thereof - Google Patents
A kind of sweet fermented flour sauce and preparation method thereof Download PDFInfo
- Publication number
- CN107242535A CN107242535A CN201710674759.1A CN201710674759A CN107242535A CN 107242535 A CN107242535 A CN 107242535A CN 201710674759 A CN201710674759 A CN 201710674759A CN 107242535 A CN107242535 A CN 107242535A
- Authority
- CN
- China
- Prior art keywords
- parts
- sweet fermented
- fermented flour
- sauce
- flour sauce
- 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 109
- 235000013312 flour Nutrition 0.000 title claims abstract description 105
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 81
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 115
- 229910052739 hydrogen Inorganic materials 0.000 claims abstract description 37
- 239000001257 hydrogen Substances 0.000 claims abstract description 37
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 238000004321 preservation Methods 0.000 claims abstract description 31
- 235000004347 Perilla Nutrition 0.000 claims abstract description 30
- 150000003839 salts Chemical class 0.000 claims abstract description 30
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 24
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 24
- 241000222336 Ganoderma Species 0.000 claims abstract description 24
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 22
- 235000014121 butter Nutrition 0.000 claims abstract description 22
- 230000000694 effects Effects 0.000 claims abstract description 22
- 238000000227 grinding Methods 0.000 claims abstract description 22
- 235000012907 honey Nutrition 0.000 claims abstract description 22
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 22
- 241000251468 Actinopterygii Species 0.000 claims abstract description 21
- 241000209140 Triticum Species 0.000 claims abstract description 20
- 235000021307 Triticum Nutrition 0.000 claims abstract description 20
- 238000004458 analytical method Methods 0.000 claims abstract description 18
- 235000007215 black sesame Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 244000068988 Glycine max Species 0.000 claims abstract description 17
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 17
- 238000012545 processing Methods 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 241000229722 Perilla <angiosperm> Species 0.000 claims description 29
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000009413 insulation Methods 0.000 claims description 9
- 239000002245 particle Substances 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 241000256837 Apidae Species 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 14
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 239000003755 preservative agent Substances 0.000 abstract description 10
- 230000002335 preservative effect Effects 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 230000035764 nutrition Effects 0.000 abstract description 9
- 150000002431 hydrogen Chemical class 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 244000124853 Perilla frutescens Species 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 description 10
- 239000003963 antioxidant agent Substances 0.000 description 6
- 230000003078 antioxidant effect Effects 0.000 description 6
- 235000006708 antioxidants Nutrition 0.000 description 6
- 239000000126 substance Substances 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 235000019621 digestibility Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 2
- 240000008397 Ganoderma lucidum Species 0.000 description 2
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 2
- 241000209094 Oryza Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000005286 illumination Methods 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 2
- 235000010234 sodium benzoate Nutrition 0.000 description 2
- 239000004299 sodium benzoate Substances 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Botany (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Agronomy & Crop Science (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of sweet fermented flour sauce, belong to food processing field, packed using being flushed with hydrogen, in parts by weight, comprising 200~300 portions of wheat flours, 40~60 parts of analysis for soybean powder, 10~20 parts of black sesame powders, 12~24 parts of Kelp Powders, 6~8 parts of perilla leaf powder, 2~4 parts of glossy ganoderma powders, 6~12 portions of salt, 1~2 part of aspergillus oryzae, 3~5 parts of honey, 7~13 parts of Steamed fish soy sauces and 60~90 parts of water；Preparation method includes：A, starch gelatinization, B, heat-preservation fermentation, C, ferment in nature and grinding butter, are flushed with hydrogen and packed D；Product nutrition of the present invention is more enriched, mouthfeel is more preferable, and can be on the premise of without any preservative, preservation obtains more permanent, eats more green and healthy, the inventive method is simple to operate, input cost is low, can effectively improve the gelatinization degree of wheat flour, improves the local flavor and quality of sweet fermented flour sauce, increase nutrition and health care effect of sweet fermented flour sauce, shorten the sweet fermented flour sauce production time.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of sweet fermented flour sauce and preparation method thereof.
Background technology
Sweet fermented flour sauce is rich in amino acid and vitamin needed by human, with abundant nutritive value, be it is a kind of have it is special
The product of flavour, figure and color and luster.It is to use wheat flour, water, salt for raw material, after being inoculated with biological inoculum koji-making, utilizes rice
The amylase of aspergillus secretion, dextrin, maltose and glucose are decomposed into by much starch；The egg that protein is also secreted through aspergillus oryzae
White enzyme effect, resolves into various amino acid, the semisolid sauce class of formation.Thus taste sweet tea face is fresh, and has the saline taste of salt, extensively quilt
As basic condiment is cooked, also have for catsup and pickled vegetables seasoning and libation at an ancient wedding ceremony food shallot, flour cake etc., be a kind of convenient, multiduty fermentation
Flavouring.
Traditional sweet fermented flour sauce production is essentially all to be completed by processes such as Feedstock treating, koji-making, fermentations, lack fragrance with
Delicate flavour, mouthfeel is not abundant.At present, sweet fermented flour sauce production technology is mainly nature ferment in nature and artificial heat insulation fermentation.The former by
External environment influence is larger so that fermentation period is relatively very long, up to more than 1 year, is unfavorable for enterprise's production capacity, production efficiency compared with
It is low, cause business capital to extrude；During natural ferment in nature, on the one hand in open environment, numerous microorganisms are common
Effect fermentation, its fermenting mechanism is complicated so that finished product flavor substance is abundant；On the other hand its slow biochemical reaction causes
Feed degradation is slow, is production cycle very long major reason；Secondly, influenceed by uncontrollable factor (such as environment temperature, humidity,
Illumination etc.) cause unstable product quality.During heat-preservation fermentation, by artificial control temperature, raw material fast degradation can be reached, plus
The effect of fast fermentation process, but flour paste After-ripening is undesirable caused by it ferments later stage microorganism deficiency, and flavor quality is not good enough.
Meanwhile, country has strict dose requirements, potassium sorbate, sodium benzoate addition mistake to chemical preservative addition
Low, product preservation effect is bad, easily it is putrid and deteriorated, and if potassium sorbate, sodium benzoate are too high, will exceed national standard, and
Even and if added chemical preservative, do not carry out sterilisation process, in preserving process still have secondary fermentation flatulence,
Post mouth feel turns sour, shortened shelf life.
With the improvement of living standards, requirement more and more higher of the people to food quality, food-safe increasingly to pay attention to,
The mouthfeel of existing sweet fermented flour sauce, fragrance, color and luster can not meet the demand of broad masses of the people, and consumer is more desirable to sweet fermented flour sauce
Any chemical preservative is not contained in product.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of sweet fermented flour sauce and preparation method thereof, and the sweet fermented flour sauce nutrition is rich
Richness, more preferably, without any preservative, and preparation method is simple and convenient, and input cost is not high, effectively improves wheat flour for mouthfeel
Gelatinization degree, digestibility, shorten the flour paste production time, improve flour paste local flavor.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：
A kind of sweet fermented flour sauce, it uses to be flushed with hydrogen and packed, in parts by weight, and it includes following components：It is 200~300 parts small
Flour, 40~60 portions of analysis for soybean powder, 10~20 portions of black sesame powders, 12~24 portions of Kelp Powders, 6~8 portions of perilla leaf powder, 2~4 portions of ganoderma lucidums
Powder, 6~12 portions of salt, 1~2 part of aspergillus oryzae, 3~5 parts of honey, 7~13 parts of Steamed fish soy sauces and 60~90 parts of water.
Compared with prior art, the beneficial effects of the invention are as follows：
Sweet fermented flour sauce production and processing in the present invention is simple and convenient, and input cost is not high, and analysis for soybean powder and black sesame powder are rich in egg
A variety of nutrition such as white matter；The delicate flavour of product can be greatly enhanced after addition Kelp Powder and Steamed fish soy sauce, even if without monosodium glutamate also not
Influence the taste of product；Addition honey can make product agreeably sweet, be difficult to get fat after eating；Add perilla leaf powder and glossy ganoderma powder is protected
Demonstrate,prove product nutrition more to enrich, and have effects that to improve body immunity；Final products nutrition is more enriched, and mouthfeel is more preferable,
And honey, salt, Kelp Powder, Steamed fish soy sauce, perilla leaf powder and the hydrogen that is dissolved in product are combined, and can effectively be played
Anti-oxidant and anti-putrid and deteriorated synergy, greatly prolongs the shelf-life of product, makes it before without any preservative
Put, preservation obtains more permanent, eat more green and healthy.
On the basis of above-mentioned technical proposal, the present invention can also do following improvement.
As a kind of preferred embodiment of the present invention, it includes following components：150 parts of wheat flours, 50 parts of analysis for soybean powder, 15
Part black sesame powder, 18 parts of Kelp Powders, 7 parts of perilla leaf powder, 3 parts of glossy ganoderma powders, 9 portions of salt, 1.5 parts of aspergillus oryzaes, 4 parts of honey, 10 parts
Steamed fish soy sauce and 75 parts of water.
Beneficial effect using above-mentioned preferred scheme is：
Product nutrition is more enriched, and mouthfeel is more preferable, advantageously in honey, salt, Kelp Powder, Steamed fish soy sauce, perilla leaf
Powder and the hydrogen being dissolved in product are combined, so as to play anti-oxidant and anti-putrid and deteriorated synergy, greatly prolong production
The shelf-life of product, make it on the premise of without any preservative, preservation obtains more permanent, eat more green and healthy.
As another preferred embodiment of the present invention, the particle diameter of the perilla leaf powder and glossy ganoderma powder controls 10~
In the range of 100 μm, and wherein 10~30 μm of accounting reaches more than 80%.
Beneficial effect using above-mentioned preferred scheme is：
Perilla leaf powder and glossy ganoderma powder have more excellent characteristic using Ultramicro-powder, not only advantageously in absorption of human body its
Nutrition, health care greatly improves body immunity, also advantageously in honey, salt, Kelp Powder, Steamed fish soy sauce, perilla leaf
Powder and the hydrogen being dissolved in product are combined, so as to play anti-oxidant and anti-putrid and deteriorated synergy, greatly prolong production
The shelf-life of product, make it on the premise of without any preservative, preservation obtains more permanent, eat more green and healthy.
The preparation method of sweet fermented flour sauce as described above, it comprises the following steps：
A, starch gelatinization
Wheat flour, analysis for soybean powder are well mixed with water according to weight, and stirred while heating, and elder generation is in temperature
Spend to heat 2~4min under conditions of 40~60 DEG C, then 4~6min, Ran Hou are heated under conditions of temperature is 65~85 DEG C
Temperature is 3~5min of heating under conditions of 90~100 DEG C, that is, obtains scattered paste shape sauce；
B, heat-preservation fermentation
Black sesame powder, Kelp Powder and salt are well mixed with the scattered paste shape sauce that step A is obtained according to weight,
And room temperature is cooled to, aspergillus oryzae is added according still further to weight, then the heat-preservation fermentation under conditions of temperature is 50~55 DEG C
30~40d, it is ensured that prolease activity >=25000u/g, the saccharifying enzymic activity >=25000u/g of aspergillus oryzae, that is, obtain being incubated fast wine
Sauce；
C, ferment in nature and grinding butter
The insulation speed that step B is obtained makes sauce 65~75d of ferment in nature, then carries out grinding butter processing, then according to weight
Part proportioning addition perilla leaf powder, glossy ganoderma powder, salt, honey and Steamed fish soy sauce, and be well mixed, then carry out at second of grinding butter
Reason, that is, obtain sweet fermented flour sauce in bulk；
D, it is flushed with hydrogen and packs
Hydrogen is filled with the sweet fermented flour sauce in bulk that ratio according to 24~40ml/kg is obtained into step C, then sealed bundle
Dress, sterilization obtains described sweet fermented flour sauce.
Compared with prior art, the beneficial effects of the invention are as follows：
The inventive method is simple to operate, and input cost is not high, is first promoted using the isothermal heating for stepping up temperature
The starch gelatinization expansion entered in raw material, then fermented by the way of heat-preservation fermentation and ferment in nature are combined, and add special auxiliary
It is flushed with hydrogen and packs after material, can not only effectively improve gelatinization degree, the digestibility of wheat flour, substantially improves the local flavor and product of sweet fermented flour sauce
Matter, increases nutrition and health care effect of sweet fermented flour sauce, shortens the sweet fermented flour sauce production time, also helps honey, salt, Kelp Powder, steaming
Fish soy sauce, perilla leaf powder and the hydrogen being dissolved in product are combined, and are effectively played anti-oxidant and anti-putrid and deteriorated collaboration and are made
With, greatly prolong the shelf-life of product, make it on the premise of without any preservative, preservation obtains more permanent, eat more
Plus green and healthy.
On the basis of above-mentioned technical proposal, the present invention can also do following improvement.
As another preferred embodiment of the present invention, in step, first heated under conditions of temperature is 50 DEG C
3min, then 5min is heated under conditions of temperature is 75 DEG C, then heat 4min under conditions of temperature is 95 DEG C.
Beneficial effect using above-mentioned preferred scheme is：
The more efficient gelatinization degree for improving wheat flour, digestibility, substantially improve the local flavor and quality of sweet fermented flour sauce, shorten sweet tea face
The sauce production time.
It is used as another preferred embodiment of the present invention, in stepb, the heat-preservation fermentation under conditions of temperature is 52 DEG C
35d。
Beneficial effect using above-mentioned preferred scheme is：
Heat-preservation fermentation and ferment in nature can do limits after being combined must improve the local flavor and quality of sweet fermented flour sauce, again can be most
Limits must shorten the sweet fermented flour sauce production time.
It is used as another preferred embodiment of the present invention, in step C, ferment in nature 70d.
Beneficial effect using above-mentioned preferred scheme is：
Heat-preservation fermentation and ferment in nature can do limits after being combined must improve the local flavor and quality of sweet fermented flour sauce, again can be most
Limits must shorten the sweet fermented flour sauce production time.
As another preferred embodiment of the present invention, in step D, to step under conditions of pressure is 1~2MPa
Hydrogen is filled with the sweet fermented flour sauce in bulk obtained in rapid C.
Beneficial effect using above-mentioned preferred scheme is：
What is be flushed with hydrogen is better, and more hydrogen can be made to be dissolved in sweet fermented flour sauce, anti-oxidant and anti-putrid and deteriorated performance
More preferably, the shelf-life of sweet fermented flour sauce is greatly prolonged, makes its preservation more permanent.
As another preferred embodiment of the present invention, in step D, method for disinfection is microwave disinfection.
Beneficial effect using above-mentioned preferred scheme is：
The harmful substances such as bacterium in sweet fermented flour sauce can be effectively killed, the local flavor and quality of sweet fermented flour sauce are not interfered with again.
As another preferred embodiment of the present invention, in step D, seal packing method is filling rear discharge air
It is flushed with hydrogen and packs again.
Beneficial effect using above-mentioned preferred scheme is：
Pack effect more preferably, anti-oxidant and anti-putrid and deteriorated performance more preferably, greatly prolongs the shelf-life of sweet fermented flour sauce, made
Its preservation is more permanent, and opens bottle cap and be more prone to.
The better embodiment to the present invention is described in further details below.
A kind of sweet fermented flour sauce, it uses to be flushed with hydrogen and packed, in parts by weight, and it includes following components：It is 200~300 parts small
Flour, 40~60 portions of analysis for soybean powder, 10~20 portions of black sesame powders, 12~24 portions of Kelp Powders, 6~8 portions of perilla leaf powder, 2~4 portions of ganoderma lucidums
Powder, 6~12 portions of salt, 1~2 part of aspergillus oryzae, 3~5 parts of honey, 7~13 parts of Steamed fish soy sauces and 60~90 parts of water；
The perilla leaf powder and the particle diameter of glossy ganoderma powder are controlled in the range of 10~100 μm, and wherein 10~30 μm
Accounting reaches more than 80%.
The preparation method of sweet fermented flour sauce as described above, it comprises the following steps：
A, starch gelatinization
Wheat flour, analysis for soybean powder are well mixed with water according to weight, and stirred while heating, and elder generation is in temperature
Spend to heat 2~4min under conditions of 40~60 DEG C, then 4~6min, Ran Hou are heated under conditions of temperature is 65~85 DEG C
Temperature is 3~5min of heating under conditions of 90~100 DEG C, that is, obtains scattered paste shape sauce；
B, heat-preservation fermentation
Black sesame powder, Kelp Powder and salt are well mixed with the scattered paste shape sauce that step A is obtained according to weight,
And room temperature is cooled to, aspergillus oryzae is added according still further to weight, then the heat-preservation fermentation under conditions of temperature is 50~55 DEG C
30~40d, it is ensured that prolease activity >=25000u/g, the saccharifying enzymic activity >=25000u/g of aspergillus oryzae, that is, obtain being incubated fast wine
Sauce；
C, ferment in nature and grinding butter
The insulation speed that step B is obtained makes sauce 65~75d of ferment in nature, then carries out grinding butter processing, then according to weight
Part proportioning addition perilla leaf powder, glossy ganoderma powder, salt, honey and Steamed fish soy sauce, and be well mixed, then carry out at second of grinding butter
Reason, that is, obtain sweet fermented flour sauce in bulk；
D, it is flushed with hydrogen and packs
The sweet fermented flour sauce in bulk that ratio according to 24~40ml/kg is obtained under conditions of pressure is 1~2MPa into step C
In be filled with hydrogen, then pack (for example：It is filling after discharge air be flushed with hydrogen again pack or it is filling after vacuum packaging etc. side
Formula), then sterilize (for example：The method such as microwave disinfection or ultraviolet-sterilization), that is, obtain described sweet fermented flour sauce.
Embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment 1
A kind of sweet fermented flour sauce, it uses to be flushed with hydrogen and packed, in parts by weight, and it includes following components：250 portions of wheat flours,
50 parts of analysis for soybean powder, 15 parts of black sesame powders, 18 parts of Kelp Powders, 7 parts of perilla leaf powder, 3 parts of glossy ganoderma powders, 9 portions of salt, 1.5 parts of aspergillus oryzaes,
4 parts of honey, 10 parts of Steamed fish soy sauces and 75 parts of water；
The perilla leaf powder and the particle diameter of glossy ganoderma powder are controlled in the range of 10~100 μm, and wherein 10~30 μm
Accounting reaches 90%.
The preparation method of sweet fermented flour sauce as described above, it comprises the following steps：
A, starch gelatinization
Wheat flour, analysis for soybean powder are well mixed with water according to weight, and stirred while heating, and elder generation is in temperature
Spend to heat 3min under conditions of 50 DEG C, then 5min is heated under conditions of temperature is 75 DEG C, then in the bar that temperature is 95 DEG C
4min is heated under part, that is, obtains scattered paste shape sauce；
B, heat-preservation fermentation
Black sesame powder, Kelp Powder and salt are well mixed with the scattered paste shape sauce that step A is obtained according to weight,
And room temperature is cooled to, aspergillus oryzae is added according still further to weight, then the heat-preservation fermentation 35d under conditions of temperature is 52 DEG C,
Ensure prolease activity >=25000u/g, the saccharifying enzymic activity >=25000u/g of aspergillus oryzae, that is, obtain being incubated speed wine sauce；
C, ferment in nature and grinding butter
The insulation speed that step B is obtained makes sauce ferment in nature 70d, then carries out grinding butter processing, then matches somebody with somebody according to parts by weight
Than addition perilla leaf powder, glossy ganoderma powder, salt, honey and Steamed fish soy sauce, and it is well mixed, then carries out second of grinding butter processing, i.e.,
Obtain sweet fermented flour sauce in bulk；
D, it is flushed with hydrogen and packs
Filled according to 40ml/kg ratio in the sweet fermented flour sauce in bulk obtained under conditions of pressure is 1.5MPa into step C
Enter hydrogen, then filling rear discharge air is flushed with hydrogen again packs, then microwave disinfection, that is, obtains described sweet fermented flour sauce.
Embodiment 2
A kind of sweet fermented flour sauce, it uses to be flushed with hydrogen and packed, in parts by weight, and it includes following components：200 portions of wheat flours,
40 parts of analysis for soybean powder, 10 parts of black sesame powders, 12 parts of Kelp Powders, 6 parts of perilla leaf powder, 2 parts of glossy ganoderma powders, 6 parts of salt, 1 part of aspergillus oryzae, 3
Part honey, 7 parts of Steamed fish soy sauces and 60 parts of water；
The perilla leaf powder and the particle diameter of glossy ganoderma powder are controlled in the range of 10~100 μm, and wherein 10~30 μm
Accounting reaches 85%.
The preparation method of sweet fermented flour sauce as described above, it comprises the following steps：
A, starch gelatinization
Wheat flour, analysis for soybean powder are well mixed with water according to weight, and stirred while heating, and elder generation is in temperature
Spend to heat 2min under conditions of 40 DEG C, then 4min is heated under conditions of temperature is 65 DEG C, then in the bar that temperature is 90 DEG C
3min is heated under part, that is, obtains scattered paste shape sauce；
B, heat-preservation fermentation
Black sesame powder, Kelp Powder and salt are well mixed with the scattered paste shape sauce that step A is obtained according to weight,
And room temperature is cooled to, aspergillus oryzae is added according still further to weight, then the heat-preservation fermentation 30d under conditions of temperature is 50 DEG C,
Ensure prolease activity >=25000u/g, the saccharifying enzymic activity >=25000u/g of aspergillus oryzae, that is, obtain being incubated speed wine sauce；
C, ferment in nature and grinding butter
The insulation speed that step B is obtained makes sauce ferment in nature 75d, then carries out grinding butter processing, then matches somebody with somebody according to parts by weight
Than addition perilla leaf powder, glossy ganoderma powder, salt, honey and Steamed fish soy sauce, and it is well mixed, then carries out second of grinding butter processing, i.e.,
Obtain sweet fermented flour sauce in bulk；
D, it is flushed with hydrogen and packs
It is filled with according to 24ml/kg ratio in the sweet fermented flour sauce in bulk obtained under conditions of pressure is 1MPa into step C
Hydrogen, then filling rear vacuum packaging, then ultraviolet-sterilization, that is, obtain described sweet fermented flour sauce.
Embodiment 3
A kind of sweet fermented flour sauce, it uses to be flushed with hydrogen and packed, in parts by weight, and it includes following components：300 portions of wheat flours,
60 parts of analysis for soybean powder, 20 parts of black sesame powders, 24 parts of Kelp Powders, 8 parts of perilla leaf powder, 4 parts of glossy ganoderma powders, 12 parts of salt, 2 parts of aspergillus oryzaes, 5
Part honey, 13 parts of Steamed fish soy sauces and 90 parts of water；
The perilla leaf powder and the particle diameter of glossy ganoderma powder are controlled in the range of 10~100 μm, and wherein 10~30 μm
Accounting reaches 80%.
The preparation method of sweet fermented flour sauce as described above, it comprises the following steps：
A, starch gelatinization
Wheat flour, analysis for soybean powder are well mixed with water according to weight, and stirred while heating, and elder generation is in temperature
Spend to heat 4min under conditions of 60 DEG C, then 6min is heated under conditions of temperature is 85 DEG C, then in the bar that temperature is 100 DEG C
5min is heated under part, that is, obtains scattered paste shape sauce；
B, heat-preservation fermentation
Black sesame powder, Kelp Powder and salt are well mixed with the scattered paste shape sauce that step A is obtained according to weight,
And room temperature is cooled to, aspergillus oryzae is added according still further to weight, then the heat-preservation fermentation 40d under conditions of temperature is 55 DEG C,
Ensure prolease activity >=25000u/g, the saccharifying enzymic activity >=25000u/g of aspergillus oryzae, that is, obtain being incubated speed wine sauce；
C, ferment in nature and grinding butter
The insulation speed that step B is obtained makes sauce ferment in nature 65d, then carries out grinding butter processing, then matches somebody with somebody according to parts by weight
Than addition perilla leaf powder, glossy ganoderma powder, salt, honey and Steamed fish soy sauce, and it is well mixed, then carries out second of grinding butter processing, i.e.,
Obtain sweet fermented flour sauce in bulk；
D, it is flushed with hydrogen and packs
It is filled with according to 40ml/kg ratio in the sweet fermented flour sauce in bulk obtained under conditions of pressure is 2MPa into step C
Hydrogen, then filling rear discharge air is flushed with hydrogen again packs, then microwave disinfection, that is, obtains described sweet fermented flour sauce.
Embodiment 4
A kind of sweet fermented flour sauce, it uses to be flushed with hydrogen and packed, in parts by weight, and it includes following components：240 portions of wheat flours,
45 portions of analysis for soybean powder, 12 portions of black sesame powders, 15 portions of Kelp Powders, 6.5 portions of perilla leaf powder, 2.5 portions of glossy ganoderma powders, 8 portions of salt, 1.3 portions of rice
Aspergillus, 3.6 parts of honey, 9 parts of Steamed fish soy sauces and 70 parts of water；
The perilla leaf powder and the particle diameter of glossy ganoderma powder are controlled in the range of 10~100 μm, and wherein 10~30 μm
Accounting reaches 88%.
The preparation method of sweet fermented flour sauce as described above, it comprises the following steps：
A, starch gelatinization
Wheat flour, analysis for soybean powder are well mixed with water according to weight, and stirred while heating, and elder generation is in temperature
Spend to heat 3min under conditions of 48 DEG C, then 5min is heated under conditions of temperature is 72 DEG C, then in the bar that temperature is 96 DEG C
4min is heated under part, that is, obtains scattered paste shape sauce；
B, heat-preservation fermentation
Black sesame powder, Kelp Powder and salt are well mixed with the scattered paste shape sauce that step A is obtained according to weight,
And room temperature is cooled to, aspergillus oryzae is added according still further to weight, then the heat-preservation fermentation 34d under conditions of temperature is 53 DEG C,
Ensure prolease activity >=25000u/g, the saccharifying enzymic activity >=25000u/g of aspergillus oryzae, that is, obtain being incubated speed wine sauce；
C, ferment in nature and grinding butter
The insulation speed that step B is obtained makes sauce ferment in nature 71d, then carries out grinding butter processing, then matches somebody with somebody according to parts by weight
Than addition perilla leaf powder, glossy ganoderma powder, salt, honey and Steamed fish soy sauce, and it is well mixed, then carries out second of grinding butter processing, i.e.,
Obtain sweet fermented flour sauce in bulk；
D, it is flushed with hydrogen and packs
Filled according to 32ml/kg ratio in the sweet fermented flour sauce in bulk obtained under conditions of pressure is 1.4MPa into step C
Enter hydrogen, then pack, then sterilize, that is, obtain described sweet fermented flour sauce.
Comparative example
10 judging panel's composition evaluation groups are invited, respectively to the sweet fermented flour sauce (1 to No. 4) in the embodiment of the present invention 1 to 4, biography
System nature ferment in nature sweet fermented flour sauce (No. 5), the color of Traditional Man heat-preservation fermentation sweet fermented flour sauce (No. 6), body carry out sense organ and commented
Fixed, sensory evaluation scores are finally averaged, and as shown in table 1, appraisal result is as shown in table 2 for specific score by rules.
The sensory evaluation scores table of table 1
The sweet fermented flour sauce Analyses Methods for Sensory Evaluation Results of table 2
The sweet fermented flour sauce of table 3 ferments and the preservation time
As seen from the above table, tradition can further be shortened while sweet fermented flour sauce quality is improved using the inventive method
The time of natural ferment in nature, product quality can be made to be approached with traditional natural ferment in nature product quality, considerably beyond tradition
Artificial heat insulation fermented product quality, can be prevented effectively from uncontrollable factor (such as environment temperature, humidity, illumination) influence product matter again
Amount, makes product quality more stablize, even if nor affecting on the local flavor of product without monosodium glutamate, even if without preservative, guaranteeing the quality
Phase is also very long, eats more green and healthy.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit is required rather than described above is limited, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc. should be included in the scope of the protection.
Claims (10)
1. a kind of sweet fermented flour sauce, it is characterised in that it uses to be flushed with hydrogen and packed, in parts by weight, it includes following components：200
~300 parts of wheat flours, 40~60 parts of analysis for soybean powder, 10~20 parts of black sesame powders, 12~24 parts of Kelp Powders, 6~8 parts of perilla leaf powder, 2
~4 parts of glossy ganoderma powders, 6~12 portions of salt, 1~2 part of aspergillus oryzae, 3~5 parts of honey, 7~13 parts of Steamed fish soy sauces and 60~90 parts of water.
2. sweet fermented flour sauce according to claim 1, it is characterised in that it includes following components：150 parts of wheat flours, 50 parts of Huangs
Bean powder, 15 parts of black sesame powders, 18 parts of Kelp Powders, 7 parts of perilla leaf powder, 3 parts of glossy ganoderma powders, 9 parts of salt, 1.5 parts of aspergillus oryzaes, 4 parts of honeybees
Honey, 10 parts of Steamed fish soy sauces and 75 parts of water.
3. sweet fermented flour sauce according to claim 1 or 2, it is characterised in that the perilla leaf powder and the particle diameter of glossy ganoderma powder are controlled
System is in the range of 10~100 μm, and wherein 10~30 μm of accounting reaches more than 80%.
4. the preparation method of a kind of sweet fermented flour sauce as described in claims 1 to 3, it is characterised in that it comprises the following steps：
A, starch gelatinization
Wheat flour, analysis for soybean powder are well mixed with water according to weight, and stirred while heating, and be in temperature first
2~4min is heated under conditions of 40~60 DEG C, then 4~6min is heated under conditions of temperature is 65~85 DEG C, then in temperature
To heat 3~5min under conditions of 90~100 DEG C, that is, obtain scattered paste shape sauce；
B, heat-preservation fermentation
Black sesame powder, Kelp Powder and salt are well mixed with the scattered paste shape sauce that step A is obtained according to weight, and it is cold
But to room temperature, according still further to weight add aspergillus oryzae, then temperature be 50~55 DEG C under conditions of heat-preservation fermentation 30~
40d, it is ensured that prolease activity >=25000u/g, the saccharifying enzymic activity >=25000u/g of aspergillus oryzae, that is, obtain being incubated speed wine sauce；
C, ferment in nature and grinding butter
The insulation speed that step B is obtained makes sauce 65~75d of ferment in nature, then carries out grinding butter processing, then matches somebody with somebody according to parts by weight
Than addition perilla leaf powder, glossy ganoderma powder, salt, honey and Steamed fish soy sauce, and it is well mixed, then carries out second of grinding butter processing, i.e.,
Obtain sweet fermented flour sauce in bulk；
D, it is flushed with hydrogen and packs
Hydrogen is filled with the sweet fermented flour sauce in bulk that ratio according to 24~40ml/kg is obtained into step C, then packs, kills
Bacterium, that is, obtain described sweet fermented flour sauce.
5. the preparation method of sweet fermented flour sauce according to claim 4, it is characterised in that in step, is first 50 DEG C in temperature
Under conditions of heat 3min, then in temperature be to heat 5min under conditions of 75 DEG C, be then to heat under conditions of 95 DEG C in temperature
4min。
6. the preparation method of sweet fermented flour sauce according to claim 4, it is characterised in that in stepb, is 52 DEG C in temperature
Under the conditions of heat-preservation fermentation 35d.
7. the preparation method of sweet fermented flour sauce according to claim 4, it is characterised in that in step C, ferment in nature 70d.
8. the preparation method of sweet fermented flour sauce according to claim 4, it is characterised in that in step D, pressure be 1~
Hydrogen is filled with the sweet fermented flour sauce in bulk obtained under conditions of 2MPa into step C.
9. the preparation method of sweet fermented flour sauce according to claim 4, it is characterised in that in step D, method for disinfection is microwave
Sterilization.
10. the preparation method of the sweet fermented flour sauce according to claim 4 to 9, it is characterised in that in step D, the side of packing
Method is flushed with hydrogen and packed again for filling rear discharge air.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710674759.1A CN107242535A (en) | 2017-08-09 | 2017-08-09 | A kind of sweet fermented flour sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710674759.1A CN107242535A (en) | 2017-08-09 | 2017-08-09 | A kind of sweet fermented flour sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107242535A true CN107242535A (en) | 2017-10-13 |
Family
ID=60012122
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710674759.1A Pending CN107242535A (en) | 2017-08-09 | 2017-08-09 | A kind of sweet fermented flour sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107242535A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109965216A (en) * | 2019-03-05 | 2019-07-05 | 成都市旺丰食品有限责任公司 | A kind of preparation method improving bean cotyledon sweet tea valve flavor |
| CN109965217A (en) * | 2019-03-05 | 2019-07-05 | 成都市旺丰食品有限责任公司 | A kind of bean cotyledon sweet tea valve and preparation method thereof |
| CN110916048A (en) * | 2019-11-26 | 2020-03-27 | 上海西贝浩驰餐饮管理有限公司 | Sweet soybean paste capable of losing weight and reducing lipid and preparation method of sweet soybean paste |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101920799A (en) * | 2009-06-09 | 2010-12-22 | 曲靖师范学院 | Hydrogen charging food packaging technology |
| CN102783631A (en) * | 2012-07-24 | 2012-11-21 | 四川理工学院 | Production process for flour paste |
| CN103494169A (en) * | 2013-08-02 | 2014-01-08 | 江苏沃德铝业有限公司 | Preparation method of sweet fermented flour sauce |
| CN104489630A (en) * | 2014-12-25 | 2015-04-08 | 四川理工学院 | Preservation method of flour paste |
| CN104921068A (en) * | 2015-05-26 | 2015-09-23 | 合肥市金乡味工贸有限责任公司 | Cumin and pleurotus eryngii flavored sweet noodle sauce and preparation method thereof |
-
2017
- 2017-08-09 CN CN201710674759.1A patent/CN107242535A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101920799A (en) * | 2009-06-09 | 2010-12-22 | 曲靖师范学院 | Hydrogen charging food packaging technology |
| CN102783631A (en) * | 2012-07-24 | 2012-11-21 | 四川理工学院 | Production process for flour paste |
| CN103494169A (en) * | 2013-08-02 | 2014-01-08 | 江苏沃德铝业有限公司 | Preparation method of sweet fermented flour sauce |
| CN104489630A (en) * | 2014-12-25 | 2015-04-08 | 四川理工学院 | Preservation method of flour paste |
| CN104921068A (en) * | 2015-05-26 | 2015-09-23 | 合肥市金乡味工贸有限责任公司 | Cumin and pleurotus eryngii flavored sweet noodle sauce and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 吴虹: "先保温后晒露发酵法在甜面酱生产中的应用与探讨", 《中国调味品》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109965216A (en) * | 2019-03-05 | 2019-07-05 | 成都市旺丰食品有限责任公司 | A kind of preparation method improving bean cotyledon sweet tea valve flavor |
| CN109965217A (en) * | 2019-03-05 | 2019-07-05 | 成都市旺丰食品有限责任公司 | A kind of bean cotyledon sweet tea valve and preparation method thereof |
| CN109965217B (en) * | 2019-03-05 | 2022-05-27 | 成都市旺丰食品有限责任公司 | Bean cotyledon sweet petal and preparation method thereof |
| CN109965216B (en) * | 2019-03-05 | 2022-05-31 | 成都市旺丰食品有限责任公司 | Preparation method for improving sweet broad-bean cotyledon flavor |
| CN110916048A (en) * | 2019-11-26 | 2020-03-27 | 上海西贝浩驰餐饮管理有限公司 | Sweet soybean paste capable of losing weight and reducing lipid and preparation method of sweet soybean paste |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103243036B (en) | Preparation method for purely-natural yeast powder | |
| CN104041795A (en) | Fermentation-type red-yeast-rice meat pulp and preparation technology thereof | |
| CN101904487A (en) | Chilli sauce and preparation method thereof | |
| CN106434492A (en) | Culture medium for effectively prolonging survival time of lactic acid bacteria and preparation method of culture medium | |
| CN113397146A (en) | Fermented chili base material, composite sauce and preparation method of fermented chili base material | |
| CN107242535A (en) | A kind of sweet fermented flour sauce and preparation method thereof | |
| CN111869827A (en) | Sweet petal and preparation method thereof | |
| CN107319500A (en) | A kind of aromatic type sweet fermented flour sauce and preparation method thereof | |
| CN110214929A (en) | A kind of dendrobium candidum leaf fermentation sauce and preparation method thereof | |
| CN113317486A (en) | Sweet soybean paste with grains as raw materials for reducing energy and preparation method thereof | |
| CN107242457A (en) | A kind of spicy type thick broad-bean sauce and preparation method thereof | |
| CN107668653A (en) | A kind of bitter buckwheat vitamin meals health-care brewing sauce technique | |
| CN106417665A (en) | Production method of creamy fermented bean curd | |
| CN106174418A (en) | A kind of meat pulp braised in soy sauce and preparation method thereof | |
| CN108371325A (en) | Puffing instant sweet rice wine parched rice and preparation method thereof | |
| CN107981211A (en) | A kind of yak meat bean cotyledon edible pastes processing | |
| JP4289661B2 (en) | A method for producing red potato moromi and food using the red moromi moromi. | |
| CN107348364A (en) | A kind of five odor type thick broad-bean sauce and preparation method thereof | |
| CN106173742A (en) | A kind of aroma soybean whey drink and production technology thereof | |
| CN106722739A (en) | A kind of peanut ferment of seasoning | |
| CN104509838A (en) | Processing method of Maca pasta sauce | |
| CN113017069A (en) | Chili sauce and preparation method thereof | |
| KR20090040101A (en) | Preparation method of fermented hot pepper soybean paste | |
| CN108850837A (en) | A kind of production method of the healthcare Zongzi of strengthen immunity | |
| CN105002060B (en) | A kind of amber thick wine of ganoderma lucidum okra and preparation method |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171013 |