CN107319500A - A kind of aromatic type sweet fermented flour sauce and preparation method thereof - Google Patents
A kind of aromatic type sweet fermented flour sauce and preparation method thereof Download PDFInfo
- Publication number
- CN107319500A CN107319500A CN201710674813.2A CN201710674813A CN107319500A CN 107319500 A CN107319500 A CN 107319500A CN 201710674813 A CN201710674813 A CN 201710674813A CN 107319500 A CN107319500 A CN 107319500A
- Authority
- CN
- China
- Prior art keywords
- parts
- sauce
- sweet fermented
- fermented flour
- 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 108
- 235000013312 flour Nutrition 0.000 title claims abstract description 99
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 76
- 125000003118 aryl group Chemical group 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- 229910052739 hydrogen Inorganic materials 0.000 claims abstract description 36
- 239000001257 hydrogen Substances 0.000 claims abstract description 36
- 240000005385 Jasminum sambac Species 0.000 claims abstract description 35
- 235000013599 spices Nutrition 0.000 claims abstract description 35
- 239000000284 extract Substances 0.000 claims abstract description 31
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 238000004321 preservation Methods 0.000 claims abstract description 30
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 241000220317 Rosa Species 0.000 claims abstract description 28
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 26
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 26
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 26
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 26
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 26
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 26
- 239000007788 liquid Substances 0.000 claims abstract description 26
- 235000007457 Jasminum sambac Nutrition 0.000 claims abstract description 25
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 21
- 230000000694 effects Effects 0.000 claims abstract description 21
- 235000012907 honey Nutrition 0.000 claims abstract description 21
- 241000251468 Actinopterygii Species 0.000 claims abstract description 20
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 20
- 244000068988 Glycine max Species 0.000 claims abstract description 20
- 238000004458 analytical method Methods 0.000 claims abstract description 19
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 19
- 241000209140 Triticum Species 0.000 claims abstract description 18
- 235000021307 Triticum Nutrition 0.000 claims abstract description 18
- 235000007215 black sesame Nutrition 0.000 claims abstract description 18
- 235000014121 butter Nutrition 0.000 claims abstract description 18
- 238000000227 grinding Methods 0.000 claims abstract description 18
- 238000012545 processing Methods 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 11
- 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
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims description 23
- 238000002156 mixing Methods 0.000 claims description 17
- 238000007654 immersion Methods 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 11
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 10
- 238000009413 insulation Methods 0.000 claims description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 7
- 240000002943 Elettaria cardamomum Species 0.000 claims description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims description 7
- 244000270834 Myristica fragrans Species 0.000 claims description 7
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 7
- 235000005300 cardamomo Nutrition 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 7
- 239000001702 nutmeg Substances 0.000 claims description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 235000013614 black pepper Nutrition 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 claims 1
- 241000825107 Hierochloe Species 0.000 claims 1
- 235000015466 Hierochloe odorata Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 238000004519 manufacturing process Methods 0.000 abstract description 12
- 239000003205 fragrance Substances 0.000 abstract description 9
- 239000003755 preservative agent Substances 0.000 abstract description 9
- 230000002335 preservative effect Effects 0.000 abstract description 9
- 150000002431 hydrogen Chemical class 0.000 abstract description 6
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 description 10
- 238000004659 sterilization and disinfection Methods 0.000 description 7
- 240000009023 Myrrhis odorata Species 0.000 description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 5
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 5
- 239000003963 antioxidant agent Substances 0.000 description 5
- 230000003078 antioxidant effect Effects 0.000 description 5
- 235000006708 antioxidants Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000004480 active ingredient Substances 0.000 description 3
- 235000019621 digestibility Nutrition 0.000 description 3
- 239000002304 perfume Substances 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
- 244000269722 Thea sinensis Species 0.000 description 2
- 239000002115 aflatoxin B1 Substances 0.000 description 2
- OQIQSTLJSLGHID-WNWIJWBNSA-N aflatoxin B1 Chemical compound C=1([C@@H]2C=CO[C@@H]2OC=1C=C(C1=2)OC)C=2OC(=O)C2=C1CCC2=O OQIQSTLJSLGHID-WNWIJWBNSA-N 0.000 description 2
- 229930020125 aflatoxin-B1 Natural products 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
- 238000004821 distillation Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 238000005286 illumination Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000010348 incorporation Methods 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
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 230000002035 prolonged effect Effects 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
- 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
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000003796 beauty Effects 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
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 230000007246 mechanism Effects 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
- 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
- 210000000952 spleen Anatomy 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 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
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L27/40—Table salts; Dietetic salt 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
-
- 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
- A23L3/3409—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 gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Agronomy & Crop Science (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of aromatic type sweet fermented flour sauce and preparation method thereof, 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, 6~12 portions of salt, 1~2 part of aspergillus oryzae, 3~5 parts of honey, 7~13 parts of Steamed fish soy sauces, 10~20 portions of rose liquid distilled from honeysuckle flowers or lotus leaves, 10~20 parts of arabian jasmine flower distillates, 6~12 parts of spice extract solutions and 35~45 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 of the present invention is nutritious, fragrance is stronger, flavor effect is more preferably, and on the premise of without any preservative, preservation obtains more long, more green and healthy are eaten, the inventive method is simple to operate, the gelatinization degree of wheat flour can be effectively improved, improves the local flavor and quality of sweet fermented flour sauce, shortens 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；Wheat flour, water, salt are used for raw material, after being inoculated with biological inoculum koji-making, aspergillus oryzae is utilized
The amylase of secretion, dextrin, maltose and glucose are decomposed into by much starch；The protease that protein is also secreted through aspergillus oryzae
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, is used as extensively
Basic condiment is cooked, is also had for catsup and pickled vegetables seasoning and libation at an ancient wedding ceremony food shallot, flour cake etc., is a kind of convenient, multiduty fermentation seasoning
Product.
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 aromatic type sweet fermented flour sauce and preparation method thereof, sweet fermented flour sauce battalion
Support abundant, more preferably, without any preservative, and preparation method is simple and convenient, and input cost is not high, effectively improves wheat for mouthfeel
The gelatinization degree of powder, 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 aromatic type sweet fermented flour sauce, it uses to be flushed with hydrogen and packed, in parts by weight, and it includes following components：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, 6~12 portions of salt, 1~2 part
Aspergillus oryzae, 3~5 parts of honey, 7~13 parts of Steamed fish soy sauces, 10~20 parts of rose liquid distilled from honeysuckle flowers or lotus leaves, 10~20 parts of arabian jasmine flower distillates, 6~12 parts of perfume (or spice)
Pungent material extract solution and 35~45 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 rose liquid distilled from honeysuckle flowers or lotus leaves, arabian jasmine flower distillate
The fragrance of product can be greatly improved with spice extract solution, water insoluble impurity incorporation can be prevented effectively from again and product is influenceed
Taste, also has effects that invigorating the spleen qi-regulating and beauty and health care；Final products are nutritious, and more preferably, fragrance is stronger for mouthfeel, and
And honey, salt, Kelp Powder, Steamed fish soy sauce 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 on the premise of without any preservative, preservation is obtained
It is 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, 9 portions of salt, 1.5 parts of aspergillus oryzaes, 4 parts of honey, 10 parts of Steamed fish soy sauces, 15 portions of rose liquid distilled from honeysuckle flowers or lotus leaves,
15 parts of arabian jasmine flower distillates, 9 parts of spice extract solutions and 40 parts of water.
Beneficial effect using above-mentioned preferred scheme is：
Product nutrition is more enriched, and mouthfeel more preferably, advantageously in honey, salt, Kelp Powder, Steamed fish soy sauce and is dissolved in
Hydrogen in product is combined, so as to play anti-oxidant and anti-putrid and deteriorated synergy, greatly prolongs 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 rose liquid distilled from honeysuckle flowers or lotus leaves is according to body by new fresh-rose and boiling water
Product is than being 1:4~6 mix redistillation after immersion and are made, and the arabian jasmine flower distillate is according to volume ratio by new fresh Jasmine and boiling water
For 1:4~6 mix redistillation after immersion and are made.
Beneficial effect using above-mentioned preferred scheme is：
Distilled after being soaked using boiling water, both the extracts active ingredients in rose and Jasmine can be made more complete, used
A small amount of rose and Jasmine are cost-effective with regard to the liquid distilled from honeysuckle flowers or lotus leaves that can be given off a strong fragrance, and will not make rose and Jasmine
In the water insoluble impurity incorporation product such as pollen and influence product quality.
As another preferred embodiment of the present invention, the spice extract solution is by anise, radix glycyrrhizae, cassia bark, fourth
Perfume, nutmeg, cardamom, tsaoko, fragrant fruit, fructus amomi, black pepper, fennel seeds and boiling water are according to weight than 0.12~0.18：0.06~
0.12：0.04~0.06：0.2~0.3：0.12~0.18：0.06~0.12：0.06~0.12：0.06~0.12：0.12~
0.18：0.06~0.12：0.12~0.18：Distill and be made after 50 mixing immersions.
Beneficial effect using above-mentioned preferred scheme is：
Because aflatoxin B1 does not have volatility, spice extract solution soaks redistilled technique using boiling water, not only may be used
To avoid entering in distillation juice because spice stores aflatoxin B1 that is improper and producing, food will not be more caused into product
Product potential safety hazard, and spice and water distilled together so that the extracts active ingredients in spice are more complete, with a small amount of
Spice is cost-effective with regard to the spice extract solution that can be given off a strong fragrance, and the materials such as the grease in spice will not also entered
Enter product and influence product quality, enter because if still suffering from the materials such as grease if spice usage amount is too many, after distillation
Enter distillate, influence product quality.
As another preferred embodiment of the present invention, soak time is 3~6h.
Beneficial effect using above-mentioned preferred scheme is：
Both it is fragrant pungent with regard to what can be given off a strong fragrance with a small amount of spice so that the extracts active ingredients in spice are more complete
Expect extract solution, it is cost-effective, it must can save the time to greatest extent again.
The preparation method of aromatic type 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 honey, Steamed fish soy sauce, rose liquid distilled from honeysuckle flowers or lotus leaves, arabian jasmine flower distillate and spice extract solution, and be well mixed, then carry out second
Secondary grinding butter processing, 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 aromatic type 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, improves the local flavor and quality of sweet fermented flour sauce,
Shorten the sweet fermented flour sauce production time, greatly improve the fragrance of sweet fermented flour sauce, also help honey, salt, Kelp Powder, Steamed fish soy sauce and molten
Hydrogen of the solution in product is combined, and is effectively played anti-oxidant and anti-putrid and deteriorated synergy, is greatly prolonged the guarantor of product
The matter phase, make it on the premise of without any preservative, 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, 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；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, 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.
The better embodiment to the present invention is described in further details below.
A kind of aromatic type sweet fermented flour sauce, it uses to be flushed with hydrogen and packed, in parts by weight, and it includes following components：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, 6~12 portions of salt, 1~2 part
Aspergillus oryzae, 3~5 parts of honey, 7~13 parts of Steamed fish soy sauces, 10~20 parts of rose liquid distilled from honeysuckle flowers or lotus leaves, 10~20 parts of arabian jasmine flower distillates, 6~12 parts of perfume (or spice)
Pungent material extract solution and 35~45 parts of water；
It by new fresh-rose and boiling water according to volume ratio is 1 that the rose liquid distilled from honeysuckle flowers or lotus leaves, which is,:Steamed again after 4~6 3~6h of mixing immersion
Evaporate and be made, it by new fresh Jasmine and boiling water according to volume ratio is 1 that the arabian jasmine flower distillate, which is,:After 4~6 3~6h of mixing immersion again
Distill and be made；
The spice extract solution is by anise, radix glycyrrhizae, cassia bark, cloves, nutmeg, cardamom, tsaoko, fragrant fruit, fructus amomi, black Hu
Green pepper, fennel seeds and boiling water are according to weight than 0.12~0.18：0.06~0.12：0.04~0.06：0.2~0.3：0.12~
0.18：0.06~0.12：0.06~0.12：0.06~0.12：0.12~0.18：0.06~0.12：0.12~0.18：50 mixing
Distill and be made after 3~6h of immersion.
The preparation method of aromatic type 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 honey, Steamed fish soy sauce, rose liquid distilled from honeysuckle flowers or lotus leaves, arabian jasmine flower distillate and spice extract solution, and be well mixed, then carry out second
Secondary grinding butter processing, 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 aromatic type 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 aromatic type sweet fermented flour sauce, it uses to be flushed with hydrogen and packed, in parts by weight, and it includes following components：It is 250 parts small
Flour, 50 portions of analysis for soybean powder, 15 portions of black sesame powders, 18 portions of Kelp Powders, 9 portions of salt, 1.5 portions of aspergillus oryzaes, 4 portions of honey, 10 portions of Steamed fish
Soy sauce, 15 portions of rose liquid distilled from honeysuckle flowers or lotus leaves, 15 parts of arabian jasmine flower distillates, 9 parts of spice extract solutions and 40 parts of water；
It by new fresh-rose and boiling water according to volume ratio is 1 that the rose liquid distilled from honeysuckle flowers or lotus leaves, which is,:5 mixing are soaked redistillation after 6h and made
, it by new fresh Jasmine and boiling water according to volume ratio is 1 that the arabian jasmine flower distillate, which is,:5 mixing are soaked redistillation after 6h and are made；
The spice extract solution is by anise, radix glycyrrhizae, cassia bark, cloves, nutmeg, cardamom, tsaoko, fragrant fruit, fructus amomi, black Hu
Green pepper, fennel seeds and boiling water compare 0.15 according to weight：0.09：0.05：0.25：0.15：0.09：0.09：0.09：0.15：0.09：
0.15：Distill and be made after 50 mixing immersion 6h.
The preparation method of aromatic type 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 honey, Steamed fish soy sauce, rose liquid distilled from honeysuckle flowers or lotus leaves, arabian jasmine flower distillate and spice extract solution, and it is well mixed, then carries out second of mill
Sauce processing, that is, 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 aromatic type sweet fermented flour sauce.
Embodiment 2
A kind of aromatic type 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 parts small
Flour, 40 parts of analysis for soybean powder, 10 parts of black sesame powders, 12 parts of Kelp Powders, 6 parts of salt, 1 part of aspergillus oryzae, 3 parts of honey, 7 parts of Steamed fish fermented soya beans, salted or other wises
Oil, 10 portions of rose liquid distilled from honeysuckle flowers or lotus leaves, 10 parts of arabian jasmine flower distillates, 6 parts of spice extract solutions and 35 parts of water；
It by new fresh-rose and boiling water according to volume ratio is 1 that the rose liquid distilled from honeysuckle flowers or lotus leaves, which is,:4 mixing are soaked redistillation after 3h and made
, it by new fresh Jasmine and boiling water according to volume ratio is 1 that the arabian jasmine flower distillate, which is,:4 mixing are soaked redistillation after 3h and are made；
The spice extract solution is by anise, radix glycyrrhizae, cassia bark, cloves, nutmeg, cardamom, tsaoko, fragrant fruit, fructus amomi, black Hu
Green pepper, fennel seeds and boiling water compare 0.12 according to weight：0.06：0.04：0.2：0.12：0.06：0.06：0.06：0.12：0.06：
0.12：Distill and be made after 50 mixing immersion 3h.
The preparation method of aromatic type 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 40d 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 65d, then carries out grinding butter processing, then matches somebody with somebody according to parts by weight
Than addition honey, Steamed fish soy sauce, rose liquid distilled from honeysuckle flowers or lotus leaves, arabian jasmine flower distillate and spice extract solution, and it is well mixed, then carries out second of mill
Sauce processing, that is, 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 discharge air is flushed with hydrogen again packs, then ultraviolet-sterilization, that is, obtains described aromatic type sweet fermented flour sauce.
Embodiment 3
A kind of aromatic type sweet fermented flour sauce, it uses to be flushed with hydrogen and packed, in parts by weight, and it includes following components：It is 300 parts small
Flour, 60 parts of analysis for soybean powder, 20 parts of black sesame powders, 24 parts of Kelp Powders, 12 parts of salt, 2 parts of aspergillus oryzaes, 5 parts of honey, 13 parts of Steamed fish fermented soya beans, salted or other wises
Oil, 20 portions of rose liquid distilled from honeysuckle flowers or lotus leaves, 20 parts of arabian jasmine flower distillates, 12 parts of spice extract solutions and 45 parts of water；
It by new fresh-rose and boiling water according to volume ratio is 1 that the rose liquid distilled from honeysuckle flowers or lotus leaves, which is,:6 mixing are soaked redistillation after 5h and made
, it by new fresh Jasmine and boiling water according to volume ratio is 1 that the arabian jasmine flower distillate, which is,:6 mixing are soaked redistillation after 5h and are made；
The spice extract solution is by anise, radix glycyrrhizae, cassia bark, cloves, nutmeg, cardamom, tsaoko, fragrant fruit, fructus amomi, black Hu
Green pepper, fennel seeds and boiling water compare 0.18 according to weight：0.12：0.06：0.3：0.18：0.12：0.12：0.12：0.18：0.12：
0.18：Distill and be made after 50 mixing immersion 5h.
The preparation method of aromatic type 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 30d 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 75d, then carries out grinding butter processing, then matches somebody with somebody according to parts by weight
Than addition honey, Steamed fish soy sauce, rose liquid distilled from honeysuckle flowers or lotus leaves, arabian jasmine flower distillate and spice extract solution, and it is well mixed, then carries out second of mill
Sauce processing, that is, 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 vacuum packaging, then microwave disinfection, that is, obtain described aromatic type sweet fermented flour sauce.
Embodiment 4
A kind of aromatic type sweet fermented flour sauce, it uses to be flushed with hydrogen and packed, in parts by weight, and it includes following components：It is 240 parts small
Flour, 45 parts of analysis for soybean powder, 12 parts of black sesame powders, 15 parts of Kelp Powders, 8.5 parts of salt, 1.3 parts of aspergillus oryzaes, 3.5 parts of honey, 8 parts of steamings
Fish soy sauce, 16 portions of rose liquid distilled from honeysuckle flowers or lotus leaves, 12 parts of arabian jasmine flower distillates, 8 parts of spice extract solutions and 42 parts of water；
It by new fresh-rose and boiling water according to volume ratio is 1 that the rose liquid distilled from honeysuckle flowers or lotus leaves, which is,:Redistillation after 4.8 mixing immersion 4.5h
And be made, it by new fresh Jasmine and boiling water according to volume ratio is 1 that the arabian jasmine flower distillate, which is,:Redistillation after 4.8 mixing immersion 4.5h
And be made；
The spice extract solution is by anise, radix glycyrrhizae, cassia bark, cloves, nutmeg, cardamom, tsaoko, fragrant fruit, fructus amomi, black Hu
Green pepper, fennel seeds and boiling water compare 0.12 according to weight：0.08：0.04：0.24：0.13：0.09：0.07：0.08：0.16：0.09：
0.13：Distill and be made after 50 mixing immersion 5h.
The preparation method of aromatic type 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 78 DEG C, then in the bar that temperature is 98 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 36d 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 69d, then carries out grinding butter processing, then matches somebody with somebody according to parts by weight
Than addition honey, Steamed fish soy sauce, rose liquid distilled from honeysuckle flowers or lotus leaves, arabian jasmine flower distillate and spice extract solution,
And be well mixed, then carry out second of grinding butter processing, that is, 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 1.6MPa into step C
Enter hydrogen, then pack, then sterilize, that is, obtain described aromatic type 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
From table 1 to table 3, using the inventive method while sweet fermented flour sauce quality is improved, can further it shorten
The time of traditional natural ferment in nature, product quality can be made to be approached with traditional natural ferment in nature product quality, considerably beyond
Traditional Man heat-preservation fermentation product quality, can be prevented effectively from uncontrollable factor (such as environment temperature, humidity, illumination) influence production again
Quality, makes product quality more stablize, even if nor affecting on the local flavor of product without monosodium glutamate, even if without preservative,
Shelf-life 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 aromatic type sweet fermented flour sauce, it is characterised in that it uses to be flushed with hydrogen and packed, in parts by weight, it is included with the following group
Point：200~300 portions of wheat flours, 40~60 portions of analysis for soybean powder, 10~20 portions of black sesame powders, 12~24 portions of Kelp Powders, 6~12 portions of foods
Salt, 1~2 part of aspergillus oryzae, 3~5 parts of honey, 7~13 parts of Steamed fish soy sauces, 10~20 portions of rose liquid distilled from honeysuckle flowers or lotus leaves, 10~20 parts of arabian jasmine flower distillates,
6~12 parts of spice extract solutions and 35~45 parts of water.
2. aromatic type sweet fermented flour sauce according to claim 1, it is characterised in that it includes following components：150 portions of wheat flours,
50 parts of analysis for soybean powder, 15 parts of black sesame powders, 18 parts of Kelp Powders, 9 portions of salt, 1.5 parts of aspergillus oryzaes, 4 parts of honey, 10 parts of Steamed fish soy sauces,
15 portions of rose liquid distilled from honeysuckle flowers or lotus leaves, 15 parts of arabian jasmine flower distillates, 9 parts of spice extract solutions and 40 parts of water.
3. aromatic type sweet fermented flour sauce according to claim 1, it is characterised in that the rose liquid distilled from honeysuckle flowers or lotus leaves be by new fresh-rose with
Boiling water is 1 according to volume ratio:4~6 mix redistillation after immersion and are made, and the arabian jasmine flower distillate is by new fresh Jasmine and boiling water
It is 1 according to volume ratio:4~6 mix redistillation after immersion and are made.
4. aromatic type sweet fermented flour sauce according to claim 1, it is characterised in that the spice extract solution is by anistree, sweet
Grass, cassia bark, cloves, nutmeg, cardamom, tsaoko, fragrant fruit, fructus amomi, black pepper, fennel seeds and boiling water according to weight than 0.12~
0.18：0.06~0.12：0.04~0.06：0.2~0.3：0.12~0.18：0.06~0.12：0.06~0.12：0.06~
0.12：0.12~0.18：0.06~0.12：0.12~0.18：Distill and be made after 50 mixing immersions.
5. the aromatic type sweet fermented flour sauce according to claim 3 or 4, it is characterised in that soak time is 3~6h.
6. the preparation method of a kind of aromatic type sweet fermented flour sauce as described in claim 1 to 5, it is characterised in that it includes following step
Suddenly：
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 honey, Steamed fish soy sauce, rose liquid distilled from honeysuckle flowers or lotus leaves, arabian jasmine flower distillate and spice extract solution, and it is well mixed, then carries out second of mill
Sauce processing, 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 packs, kills
Bacterium, that is, obtain described aromatic type sweet fermented flour sauce.
7. the preparation method of aromatic type sweet fermented flour sauce according to claim 6, it is characterised in that in step, first in temperature
To heat 3min under conditions of 50 DEG C, then in temperature it is to heat 5min under conditions of 75 DEG C, then in the condition that temperature is 95 DEG C
Lower heating 4min.
8. the preparation method of aromatic type sweet fermented flour sauce according to claim 6, it is characterised in that in stepb, be in temperature
Heat-preservation fermentation 35d under conditions of 52 DEG C；In step C, ferment in nature 70d.
9. the preparation method of aromatic type sweet fermented flour sauce according to claim 6, it is characterised in that in step D, be in pressure
Hydrogen is filled with the sweet fermented flour sauce in bulk obtained under conditions of 1~2MPa into step C.
10. the preparation method of the aromatic type sweet fermented flour sauce according to any one of claim 6 to 9, it is characterised in that in step
In D, seal packing method is flushed with hydrogen and packed again for filling rear discharge air.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710674813.2A CN107319500A (en) | 2017-08-09 | 2017-08-09 | A kind of aromatic type sweet fermented flour sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710674813.2A CN107319500A (en) | 2017-08-09 | 2017-08-09 | A kind of aromatic type sweet fermented flour sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107319500A true CN107319500A (en) | 2017-11-07 |
Family
ID=60198982
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710674813.2A Pending CN107319500A (en) | 2017-08-09 | 2017-08-09 | A kind of aromatic type sweet fermented flour sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107319500A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497453A (en) * | 2018-03-07 | 2018-09-07 | 贾丽霞 | A kind of preparation method of sauce |
| CN109645445A (en) * | 2019-02-18 | 2019-04-19 | 屈宁波 | A kind of flour paste and preparation method thereof |
| CN114304594A (en) * | 2021-12-28 | 2022-04-12 | 广州市致美斋酱园有限公司 | Sweet fermented flour paste and preparation method thereof |
Citations (4)
| 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 |
| 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 |
| CN104643025A (en) * | 2015-02-04 | 2015-05-27 | 张翔 | Spicy mushroom sauce |
| CN104705542A (en) * | 2015-04-09 | 2015-06-17 | 戚月珍 | Health sticky rice sauce |
-
2017
- 2017-08-09 CN CN201710674813.2A patent/CN107319500A/en active Pending
Patent Citations (4)
| 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 |
| 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 |
| CN104643025A (en) * | 2015-02-04 | 2015-05-27 | 张翔 | Spicy mushroom sauce |
| CN104705542A (en) * | 2015-04-09 | 2015-06-17 | 戚月珍 | Health sticky rice sauce |
Non-Patent Citations (1)
| Title |
|---|
| 吴虹，等: ""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 (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497453A (en) * | 2018-03-07 | 2018-09-07 | 贾丽霞 | A kind of preparation method of sauce |
| CN109645445A (en) * | 2019-02-18 | 2019-04-19 | 屈宁波 | A kind of flour paste and preparation method thereof |
| CN114304594A (en) * | 2021-12-28 | 2022-04-12 | 广州市致美斋酱园有限公司 | Sweet fermented flour paste and preparation method thereof |
| CN114304594B (en) * | 2021-12-28 | 2024-05-03 | 广州市致美斋酱园有限公司 | Sweet flour paste and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103243036B (en) | Preparation method for purely-natural yeast powder | |
| CN109463722A (en) | A kind of mushroom flavor is gone with rice sauce and preparation method thereof | |
| CN107259501A (en) | A kind of capsicum paste and preparation method thereof | |
| CN109043436A (en) | A kind of yellow acid soup and preparation method thereof | |
| CN107319500A (en) | A kind of aromatic type sweet fermented flour sauce and preparation method thereof | |
| CN105462774A (en) | Chinese chestnut and sticky rice distilled liquor and brewing method thereof | |
| CN107625108A (en) | A kind of chafing dish bottom flavorings containing antibacterial peptide and preparation method thereof | |
| CN103305400B (en) | Grape skin residue and yam fruit vinegar powder and preparation method thereof | |
| CN107495275A (en) | It is a kind of effectively to prevent chafing dish bottom flavorings of Oxidation of Fat and Oils and preparation method thereof | |
| CN105053966A (en) | Fermenting type fragrant mushroom fish sauce and preparation method thereof | |
| CN107242535A (en) | A kind of sweet fermented flour sauce and preparation method thereof | |
| CN107242457A (en) | A kind of spicy type thick broad-bean sauce and preparation method thereof | |
| CN105238632A (en) | Banana and glutinous rice wine | |
| CN107668653A (en) | A kind of bitter buckwheat vitamin meals health-care brewing sauce technique | |
| CN107348364A (en) | A kind of five odor type thick broad-bean sauce and preparation method thereof | |
| CN106174418A (en) | A kind of meat pulp braised in soy sauce and preparation method thereof | |
| KR101411382B1 (en) | With bamboo shoots chogochujang manufacturing methods | |
| KR101263200B1 (en) | Black garlic rice manufacturing method and black garlic rice | |
| CN107223951A (en) | A kind of savoury thick chilli meat sauce and preparation method thereof | |
| KR19980047661A (en) | Seasoning composition for pork | |
| KR101848805B1 (en) | Pheasant sauce with herb medicine extract and manufacturing method of the same | |
| CN106173742A (en) | A kind of aroma soybean whey drink and production technology thereof | |
| KR102016787B1 (en) | Method of making edible insect essence fermented red pepper paste | |
| CN105255629A (en) | Indian jujube fermented glutinous rice | |
| CN105533370A (en) | Preparation method of kelp-probiotics beverage |
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: 20171107 |