CN108740969A - A kind of wheat sauce and preparation method thereof - Google Patents
A kind of wheat sauce and preparation method thereof Download PDFInfo
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- CN108740969A CN108740969A CN201810314662.4A CN201810314662A CN108740969A CN 108740969 A CN108740969 A CN 108740969A CN 201810314662 A CN201810314662 A CN 201810314662A CN 108740969 A CN108740969 A CN 108740969A
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- 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
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- 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
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Abstract
The invention discloses a kind of wheat sauces and preparation method thereof, are related to food processing technology field, specifically include following components：100 jin of wheat, 10~15 jin of garlic, 3~5 jin of zanthoxylum powder, 8~12 jin of ferment, 1.25 jin of white sugar, 1.25 jin of sesame, 2 jin of ground pepper, 0.4 jin of pepper powder, 0.15 jin of white pepper, 0.5~0.6 jin of chickens' extract, 7.5~8.5 jin of edible oil.Wheat sauce produced by the present invention can be added without high concentration salt in fermentation process, and the effect through composite bacterium powder generates abundant metabolite, therefore the finished product to ferment is safe and healthy, and aroma of pure is dense.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of wheat sauce and preparation method thereof.
Background technology
Sauce is play an important role in the culinary art of people, peppery mainly including soy sauce, broad bean paste, sweet fermented flour sauce, broad bean chili sauce
Green pepper sauce, wheat sauce etc..Sauce is not only flavouring, also has abundant nutritive value and medical value.Wheat it is full of nutrition, be rich in
Starch, protein, fat, minerals, calcium, iron, thiamine, riboflavin, niacin, vitamin A and vitamin C etc., wheat passes through
Microorganism based on aspergillus oryzae, yeast, lactic acid bacteria etc. it is fermented and make the wheat sauce food of half flow regime it is early oneself have document note
It carries.According to《Compendium of Materia Medica》Carry, this soil wheat sauce, also tool " except heat, only dysphoria, kill hundred medicines and hot soup fiery poison, kill all fishes, meat,
The effect of vegetables, gill fungus poison ".Wheat sauce is not flavouring or a kind of non-staple food merely, is occupied an important position in diet,
It is a kind of well received traditional fermented food.But for a long time, the making of wheat sauce largely rests on family nature
A large amount of salt can be added to prevent from going bad in fermentation processing in the production process, therefore saline taste is heavier and influences mouthfeel.
China Patent No. CN104305145B discloses a kind of production method of special flavor beans wheat sauce, after boiling is crushed
Soybean and wheat batch mixing be put into jar for making or keeping thick soya bean sauce, pretreated bright red hot pepper, dry pomelo peel, bean curd, carrot, sword bean is added, stir
Uniformly, cold boiling water is added and is tuned into paste, double gauze muffles jar for making or keeping thick soya bean sauce, sets and is exposed to the sun under the sun, stands solid state fermentation under natural conditions
35 days or so to obtain the final product, but a large amount of salt are added in the invention during the fermentation, easily causes to generate a large amount of nitrous in finished product
Hydrochlorate has potential carcinogenicity；Secondly, using spontaneous fermentation, fermentation condition stability is poor, and process is uncontrollable, tunning
It is uncertain, it is unstable so as to cause product property, safety is low, it is unsuitable for industrialization large-scale production.
Invention content
It is an object of the invention to overcome the defect of the above-mentioned prior art, a kind of wheat sauce and preparation method thereof, profit are provided
Use water chestnut, balsam pear, aloe, it is cold must the ferment that is obtained after composite bacterium powder ferments of the raw materials such as temperature as strain, fermentation process can not
High concentration salt is added, and the effect through composite bacterium powder generates abundant metabolite, therefore the finished product to ferment is safe and healthy, it is fragrant
Gas is pure dense.
A kind of wheat sauce is made of the raw material of following parts by weight：100 jin of wheat, 10~15 jin of garlic, zanthoxylum powder 3~5
Jin, 8~12 jin of ferment, 1.25 jin of white sugar, 1.25 jin of sesame, 2 jin of ground pepper, 0.4 jin of pepper powder, 0.15 jin of white pepper, chickens' extract
0.5~0.6 jin, 7.5~8.5 jin of edible oil is made by following methods：
S1, steaming：With without going rotten, the harvest wheat of working as of free from admixture is raw material, is dried after elutriation is clean, wears into fine flour, add water
Bulk is stirred into, is put into food steamer and cooks, clumped pastry is cut into sheet.
S2, fermentation：Sheet dough is poured on while hot on Gan Jing Seats Lian and is spread out, spreading 5~6cm of thickness, natural evaporation moisture
It is 45-60% to water content, waits for material temperature to 30 degree or so, access yeast, covered with sterile gauze or straw, nature issues
5~7d of ferment, during which daily stirring 1~2 time, makes fermentation uniformity, when compost is changed into yellow entirely, then fermentation ends；
S3, abrasive material：The material fermented is moved out from fermenting frame, flood is eluriated in bamboo basket, removes mould layer and impurity, then
Turn to dry on Seats Curtain, be crushed through pulverizer, crosses 40 mesh sieve, remove oversize, collect screenings；
S4, spice：Fermentation material pulvis, garlic, zanthoxylum powder, ferment are added by weight, is sufficiently stirred, obtains original sauce；
S5, sauce is shone：Original sauce after above-mentioned mix is packed into sterilizing earthen basin, is placed under no mosquito environment and dries, per 3-5
It, the stirring of morning cold burden is primary.When brownish red is presented in sauce, surface layer is glossy, and strong paste flavor is maturation；
S6, sauce is endured：By 50 jin of semi-finished product sauce in step S5, with 2.5 jin of white sugar, 2.5 jin of sesame, 4 jin of ground pepper, Chinese prickly ash
1~1.2 jin of 0.8 jin of face, 0.3 jin of white pepper, chickens' extract mixing, pour 15~17 jin of the hot edible oil of lid tanning；
S7, bottling：Finished product sauce after tanning is fitted into bottle, ultraviolet sterilization 30min gets product wheat sauce.
Further, the ferment is made of the raw material of following parts by weight：25~35 parts of balsam pear, 20~30 parts of water chestnut, reed
5~10 parts of luxuriant growth, it is cold must 1~2 part of temperature, 1~5 part of oligosaccharide, 1~5 part of honey, 5~15 parts of composite bacterium powder, by following methods system
?：
S1, clean balsam pear, water chestnut, aloe are shredded, oligosaccharide and honey, ultraviolet sterilization 30min is added；
S2, composite bacterium powder is added, is fitted into altar after mixing, it is 25~35 DEG C to adjust temperature, and relative humidity is 85~90%,
It is sealed by fermentation, after fermenting 25~30 days, forms tart flavour to get the ferment.
Further, the composite bacterium powder by 1~2 part of acetobacter, 2~4 parts of saccharomyces cerevisiae, 2~4 parts of Bacillus acidi lactici and
1~2 part of composition of Bifidobacterium.
Further, the ferment is 10 jin.
Further, the ferment is made of the raw material of following parts by weight：30 parts of balsam pear, 8 parts of aloe, is trembled with fear at 25 parts of water chestnut
It must 1 part of temperature, 3 parts of oligosaccharide, 3 parts of honey, 10 parts of composite bacterium powder.
Further, the composite bacterium powder is by 1 part of acetobacter, 3 parts of saccharomyces cerevisiae, 3 parts of Bacillus acidi lactici and Bifidobacterium 2
Part composition.
Further, the oligosaccharide is xylo-oligosaccharide or soyabean oligosaccharides.
In traditional fermentation process, high concentration salt is added, is to inhibit microorganism life to improve the osmotic pressure of environment
It is long, prevent marinated food spoilage corruption；The present invention is fermented using ferment, water chestnut, balsam pear, aloe, it is cold must the fermenting raw materials such as temperature
The ferment obtained afterwards has the function of restraining and sterilizing bacteria containing substances such as puchiin, tinctura aloes, can prevent from growing in fermentation process
Raw miscellaneous bacteria；And the ferment that fermentation is completed is formed absolute predominance flora, can be resisted inoculating microbe based on the mushroom that adds
The effect of pollution inhibits the breeding with eliminating pathogen, assigns ferment antibacterial, prevents wheat sauce mouldy；Therefore it is fermented using ferment
Salt can not be added, avoids generating nitrite in finished product wheat sauce.Secondly, ferment raw material water chestnut of the invention, balsam pear, reed
Luxuriant growth etc. has the function of clearing heat-fire, can effectively reduce excessive internal heat symptom, and each raw material effect is as follows in specific ferment：
Balsam pear is also known as balsam pear, bright and beautiful lichee, the annual tendril vegetation of Curcurbitaceae Momordica；Balsam pear not only has good edible valence
Value, and also apparent medicinal function, are known as the title of " medicinal vegetables ".Balsam pear bitter cold in nature, rich in vitamin C, a variety of ammonia
Base acid and abundant minerals, several mineral calciums beneficial to human body, magnesium, the content of iron are higher；Balsam pear has clearing heat-fire, bright
Mesh removing toxic substances kidney tonifying profit spleen, removes heat symptoms caused by an exopathgen, solves the effect of tired, and also anticancer, the effect for reducing blood glucose, treating diabetes；It is right
The diseases such as enterogastritis, cute conjunctivitis, malignant sore, heatstroke work well.It is found by researches that Bitter Melon P.E is to staphylococcus aureus, sand
The test bacterias such as door Salmonella, Escherichia coli and partial yeast bacterium have good inhibiting effect, and Mlc is low, pH effects
Range is wide, and thermal stability is strong, is a kind of good natural broad spectrum antimicrobial agent.Balsam pear arrange in pairs or groups pungent taste food such as capsicum, garlic etc. also
Avoidable bitter taste enters the heart, contributes to replenishing and restoring lung qi.
Water chestnut is commonly called as horseshoe, Di Li, black taro, Bodhisattva's shepherd's purse etc., is the perennial shallow water herbaceous plant of Cyperaceae Eleocharis, property
It is sweet in flavor cold, it is a kind of fruit and vegetable of excellent dietotherapeutic, fine and tender taste, juice multi-flavor sweet tea is fresh and crisp, has from ancient times
The good reputation of " underground pyrus nivalis ".Modern medicine study shows that there is water chestnut clearing heat and detoxicating, cool blood to promote the production of body fluid, improving eyesight voiceless sound, help digestion and sober up
The effect of diuresis row's leaching, it can be used for treating jaundice, dysentery, polio, constipation and other diseases.In water chestnut also contain a kind of antibacterial at
Point-puchiin, there is certain inhibiting effect to staphylococcus aureus, Escherichia coli, clostridium perfringen, Pseudomonas aeruginosa etc..Water chestnut
The sweet taste of shepherd's purse can also neutralize the sweetness and bitterness of balsam pear, make the faint scent of the existing balsam pear of ferment, also there is the sweet of water chestnut.
Aloe is Liliaceae aloe, belongs to perennial, evergreen, meat herbaceous plant；It is cold in nature, bitter, have purging intense heat, removing toxic substances,
The effect of stagnation resolvation, desinsection, cures mainly hot eyes, constipation, gonorrhoea, hematuria, pediatric epilepsy scared, infantile malnutrition due to digestive disturbances or intestinalparasites, burn and scald, hemorrhoid, scabies, bruise damage
Wound etc..The chemical composition of aloe is considerably complicated, main to contain anthraquinone and its glucoside, glycosides, naphthalenone, organic acid and carbohydrate, protein, grass
More than the 20 kinds of inorganic elements such as sour calcium, potassium, sodium, copper, zinc, chromium and vitamin substances.Aloe in Aloe anthraquinones class compound
The ingredients such as tincture, aloin, Aloesin are the very strong substances of antibiotic property, can kill fungi, mould, bacterium, virus etc.
Germ, to der Pilz, streptococcus, Pseudomonas aeruginosa, staphylococcus, bacillus subtilis, paratyphosum Bacterium, Bacillus anthracis etc.
Gram-positive bacteria and the negative bactericidal effect for showing strength.
It is cold must temperature, a kind of drug has and strengthens the body resistance to consolidate the constitution, warm stomach nourishing the stomach, promoting qi circulation and relieving pain, it is supporing yang it is warm in, the work(of reinforcing spleen to promote digestion
Effect.Its is warm-natured, can mitigate balsam pear, water chestnut, aloe cold and cool property, temperature of trembling with fear is complementary, action temperature and effectively.And it is fragrant containing there are many
First pungent material can season such as Chinese prickly ash, illiciumverum, cassia bark, ginger, fennel, second have the function of antisepsis and sterilization.
Oligosaccharide, containing the compound that 2-10 glycosidic bond is polymerized, glycosidic bond is the glycosides hydroxyl of a monosaccharide and another
The a certain hydroxyls dehydrate of one monosaccharide, which is condensed, to be formed, and is had and is adjusted intestinal flora, improve micro-ecological environment in human body, adjust blood
Fat adjusts the effects that immune.Since human body alimentary canal does not have the enzyme system for decomposing digest oligosaccharide, it is difficult or cannot
It is digested, but directly reaches small intestine and large intestine, play physiological action.Oligosaccharide contestable and pathogen knot
It closes, pathogen is hindered to stick in intestinal wall, cause pathogen dead and lose pathogenecity；Secondly, oligosaccharide is the battalion of probiotics
Substance is supported, there is synergistic effect to a variety of probiotics, its mass propagation, fermentation can be promoted to generate a variety of organic acids, reduce enteron aisle
PH value inhibits the growth of the harmful bacterias such as Escherichia coli and C.perfringens, enhances immunity of organisms.The present invention selects oligomeric
Xylose is also known as wood oligose, is the functional polymerization sugar being combined into β-Isosorbide-5-Nitrae glycosidic bond by 2-7 xylose molecule, soy oligosaccharides
Sugar is the general name of soluble saccharic in soybean, and main component refers to the sucrose (disaccharide) that monosaccharide number is 3~4, gossypose (trisaccharide)
With stachyose (tetrose) etc., it is both super bifidobacterium, has good proliferation function to Bifidobacterium.
Honey, due to very high concentrations, osmotic pressure is big, into cell therein can serious dehydration it is dead, so honey not in
It is substantially free of microorganism, and honey is full of nutrition, the nutrient source for the fermentation mushroom added using it as the present invention will not introduce
External miscellaneous bacteria ensures that fermentation process is smoothed out, if cannot well be given birth to using sugared deficiency, lactic acid bacteria in fermentation process
It is long.
The composite bacterium powder of the present invention plays an important role in wheat sauce fermentation process, first, absolute predominance flora is formed,
Rapid Fermentation production acid, the effect of inhibiting and eliminate the breeding of pathogenic microorganism, assign ferment antibacterial；Second is that generating abundant metabolism
Product, these matter interactions form the flavor substance of wheat sauce.Concrete function is as follows：
1) acetobacter：Categoryization energy heterotrophic bacteria, stringent aerobic, Oxidation of Alcohol is acetic acid, oxidation second when neutral or acid
Hydrochlorate and lactate carbon dioxide He Shui and water, ethyl alcohol are good carbon sources, are usually used in vinegar brewing in food industry.
2) brewer's yeast, is a kind of very safe, full of nutrition, balanced edible microorganismus, and amphimicrobian can send out sugar
Ferment is usually used in Beer Brewage at alcohol and carbon dioxide.Thalline vitamin, protein content are high, also contain the dimension life of complete B races
Element can be eaten, medicinal and fodder yeast, cromoci, nucleic acid, glutathione, thromboplastinum, coacetylase and three phosphorus in thalline
Adenosine monophosphate content is higher etc..
3) Bacillus acidi lactici, acidophilia, existence optimal pH is 5.5~6.0, remains to survive in the environment of pH 3.0~4.5.
It generally breeds under anaerobic, fermentable carbohydrate (predominantly glucose) simultaneously generates a large amount of lactic acid.
4) Bifidobacterium, a kind of bacterium of strictly anaerobic, initial growth optimal pH are 6.5-7.0, and growth pH ranges are general
4.5~8.5, glycometabolism is carried out through unique heterolactic fermentation approach, and feature is not generated using glucose production acetic acid and lactic acid
Carbon dioxide.
Due to having a small amount of air in fermentation initial stage, altar, this is provided for aerobic microbiological such as acetobacter, brewer's yeast
A period of time is usually the growth and breeding chance of 3~4d, and during this period, they, which are secreted, generates a large amount of enzymes, decomposes in raw material
Macromolecular substances such as starch, cellulose, protein etc. generate the substances such as carbohydrate, the amino acid of small molecule for other microorganisms profit
With acceleration content disengages, and is conducive to later stage fermentation；The metabolism of aerobic microbiological consumes air in altar simultaneously, is
The growth and breeding of anaerobe such as Bacillus acidi lactici creates conditions, and Bacillus acidi lactici utilizes the nutritional ingredient dominant growth decomposed, into
The fermentation of row next step；Under anaerobic condition, Bacillus acidi lactici and Bifidobacterium etc. mushroom out production acid, and pH is made quickly to be down to energy
Effectively inhibit the level of sex pheromone, and saccharomycete, acetic acid bacteria etc. can remain certain amount, and generate respective generation
Thank to object, these matter interactions form the flavor substance of wheat sauce.
Bacillus acidi lactici, Bifidobacterium generate lactic acid under facultative conditions using fermentable sugar, can also be total with acetobacter
With generating acetic acid, the organic acids such as propionic acid, they while assigning wheat sauce tart flavour, can also with generated in lactic fermentation process
The matter interactions such as alcohol, aldehyde, ketone form a variety of new taste compounds；The alcoholic fermentation of saccharomyces cerevisiae the result is that generate second
Alcohol itself just has pico- mellowness, and ethyl alcohol is combined with other acids and generates the fragrance that ester more increases wheat sauce.
By mutualism, lactobacillus needs acetate, vitamin B2 and folic acid in growth for Bifidobacterium and lactobacillus
Equal nutriments, and Bifidobacterium in fermentation in addition to it can generate acetic acid, moreover it is possible to synthesize vitamin B1, B2, B12 and folic acid etc.,
The needs for just supplying lactobacillus, promote the growing multiplication of lactobacillus；Lactobacillus provides various decomposed products simultaneously, promotes
The growth of Bifidobacterium.Fermentation and acid is accelerated in the two collaboration, accelerates pathogenic bacteria and harmful microbe dead.
The beneficial effects of the invention are as follows：
1. the present invention is fermented using ferment, water chestnut, balsam pear, aloe, the cold ferment that must be obtained after the fermenting raw materials such as temperature contain
The substances such as puchiin, tinctura aloes, have the function of restraining and sterilizing bacteria, can prevent from growing miscellaneous bacteria in fermentation process；And fermentation is completed
Ferment based on the mushroom that adds, form absolute predominance flora, the pollution of inoculating microbe can be resisted, inhibit and eliminate disease
The effect of breeding of substance, imparting ferment antibacterial, prevent wheat sauce mouldy；Therefore high concentration can not be added using ferment fermentation
Salt, the safer health of finished product of fermentation.
2. the ferment raw material water chestnut of the present invention, balsam pear, aloe etc. have the function of clearing heat-fire, can effectively reduce edible old
Excessive internal heat symptom caused by wheat sauce.
3. using the effect of composite bacterium powder, abundant metabolite is generated, these matter interactions form wheat sauce
Flavor substance.Wherein Bacillus acidi lactici, Bifidobacterium generate lactic acid under facultative conditions using fermentable sugar, can also be with acetic acid
Bacillus generates the organic acids such as acetic acid, propionic acid jointly, they while assigning wheat sauce tart flavour, can also in lactic fermentation process
The matter interactions such as alcohol, aldehyde, the ketone of generation form a variety of new taste compounds；The alcoholic fermentation of saccharomyces cerevisiae the result is that production
Raw ethyl alcohol itself just has pico- mellowness, and ethyl alcohol is combined with other acids and generates the perfume (or spice) that ester more increases wheat sauce
Gas.The wheat sauce mellowness of the present invention and continuous tart flavour are denseer than the wheat sauce of spontaneous fermentation and pure.
4. being fermented using the composite bacterium powder of known function and condition of culture, condition is controllable, easy to operate, ensures each
Fermentation process is consistent, and the end product properties because obtained from are stablized, and is suitable for industrialization large-scale production.
Specific implementation mode
Below in conjunction with embodiment, technical solution is clearly and completely described.Obviously, described embodiment is only
Only it is a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiment of the present invention, ordinary skill
The every other embodiment that personnel are obtained without creative efforts, shall fall within the protection scope of the present invention.
One, embodiment
Embodiment 1
A kind of wheat sauce is made of the raw material of following parts by weight：100 jin of wheat, 10~15 jin of garlic, zanthoxylum powder 3~5
Jin, 12 jin of ferment, 1.25 jin of white sugar, 1.25 jin of sesame, 2 jin of ground pepper, 0.4 jin of pepper powder, 0.15 jin of white pepper, chickens' extract 0.5
~0.6 jin, 7.5~8.5 jin of edible oil is made by following methods：
S1, steaming：With without going rotten, the harvest wheat of working as of free from admixture is raw material, is dried after elutriation is clean, wears into fine flour, add water
Bulk is stirred into, is put into food steamer and cooks, clumped pastry is cut into sheet.
S2, fermentation：Sheet dough is poured on while hot on Gan Jing Seats Lian and is spread out, spreading 5~6cm of thickness, natural evaporation moisture
It is 45-60% to water content, waits for material temperature to 30 degree or so, access yeast, covered with sterile gauze or straw, nature issues
5~7d of ferment, during which daily stirring 1~2 time, makes fermentation uniformity, when compost is changed into yellow entirely, then fermentation ends；
S3, abrasive material：The material fermented is moved out from fermenting frame, flood is eluriated in bamboo basket, removes mould layer and impurity, then
Turn to dry on Seats Curtain, be crushed through pulverizer, crosses 40 mesh sieve, remove oversize, collect screenings；
S4, spice：Fermentation material pulvis, garlic, zanthoxylum powder, ferment are added by weight, is sufficiently stirred, obtains original sauce；
S5, sauce is shone：Original sauce after above-mentioned mix is packed into sterilizing earthen basin, is placed under no mosquito environment and dries, per 3-5
It, the stirring of morning cold burden is primary.When brownish red is presented in sauce, surface layer is glossy, and strong paste flavor is maturation；
S6, sauce is endured：By 50 jin of semi-finished product sauce in step S5, with 2.5 jin of white sugar, 2.5 jin of sesame, 4 jin of ground pepper, Chinese prickly ash
1~1.2 jin of 0.8 jin of face, 0.3 jin of white pepper, chickens' extract mixing, pour 15~17 jin of the hot edible oil of lid tanning；
S7, bottling：Finished product sauce after tanning is fitted into bottle, ultraviolet sterilization 30min gets product wheat sauce.
The ferment is made of the raw material of following parts by weight：25 parts of balsam pear, 30 parts of water chestnut, 10 parts of aloe, it is cold must 2 parts of temperature,
1 part of oligosaccharide, 5 parts of honey, 15 parts of composite bacterium powder, the composite bacterium powder is by 1 part of acetobacter, 4 parts of saccharomyces cerevisiae, Bacillus acidi lactici
2 parts and 2 parts of compositions of Bifidobacterium.It is made by following methods：
S1, clean balsam pear, water chestnut, aloe are shredded, oligosaccharide and honey, ultraviolet sterilization 30min is added；
S2, composite bacterium powder is added, is fitted into altar after mixing, it is 25~35 DEG C to adjust temperature, and relative humidity is 85~90%,
It is sealed by fermentation, after fermenting 25~30 days, forms tart flavour to get the ferment.
Embodiment 2
A kind of wheat sauce is made of the raw material of following parts by weight：100 jin of wheat, 10~15 jin of garlic, zanthoxylum powder 3~5
Jin, 12 jin of ferment, 1.25 jin of white sugar, 1.25 jin of sesame, 2 jin of ground pepper, 0.4 jin of pepper powder, 0.15 jin of white pepper, chickens' extract 0.5
~0.6 jin, 7.5~8.5 jin of edible oil is made by following methods：
S1, steaming：With without going rotten, the harvest wheat of working as of free from admixture is raw material, is dried after elutriation is clean, wears into fine flour, add water
Bulk is stirred into, is put into food steamer and cooks, clumped pastry is cut into sheet.
S2, fermentation：Sheet dough is poured on while hot on Gan Jing Seats Lian and is spread out, spreading 5~6cm of thickness, natural evaporation moisture
It is 45-60% to water content, waits for material temperature to 30 degree or so, access yeast, covered with sterile gauze or straw, nature issues
5~7d of ferment, during which daily stirring 1~2 time, makes fermentation uniformity, when compost is changed into yellow entirely, then fermentation ends；
S3, abrasive material：The material fermented is moved out from fermenting frame, flood is eluriated in bamboo basket, removes mould layer and impurity, then
Turn to dry on Seats Curtain, be crushed through pulverizer, crosses 40 mesh sieve, remove oversize, collect screenings；
S4, spice：Fermentation material pulvis, garlic, zanthoxylum powder, ferment are added by weight, is sufficiently stirred, obtains original sauce；
S5, sauce is shone：Original sauce after above-mentioned mix is packed into sterilizing earthen basin, is placed under no mosquito environment and dries, per 3-5
It, the stirring of morning cold burden is primary.When brownish red is presented in sauce, surface layer is glossy, and strong paste flavor is maturation；
S6, sauce is endured：By 50 jin of semi-finished product sauce in step S5, with 2.5 jin of white sugar, 2.5 jin of sesame, 4 jin of ground pepper, Chinese prickly ash
1~1.2 jin of 0.8 jin of face, 0.3 jin of white pepper, chickens' extract mixing, pour 15~17 jin of the hot edible oil of lid tanning；
S7, bottling：Finished product sauce after tanning is fitted into bottle, ultraviolet sterilization 30min gets product wheat sauce.
The ferment is made of the raw material of following parts by weight：35 parts of balsam pear, 20 parts of water chestnut, 5 parts of aloe, it is cold must 1 part of temperature, low
5 parts of glycan, 1 part of honey, 5 parts of composite bacterium powder, the composite bacterium powder is by 2 parts of acetobacter, 2 parts of saccharomyces cerevisiae, 4 parts of Bacillus acidi lactici
With 1 part of composition of Bifidobacterium.It is made by following methods：
S1, clean balsam pear, water chestnut, aloe are shredded, oligosaccharide and honey, ultraviolet sterilization 30min is added；
S2, composite bacterium powder is added, is fitted into altar after mixing, it is 25~35 DEG C to adjust temperature, and relative humidity is 85~90%,
It is sealed by fermentation, after fermenting 25~30 days, forms tart flavour to get the ferment.
Embodiment 3
A kind of wheat sauce is made of the raw material of following parts by weight：100 jin of wheat, 10~15 jin of garlic, zanthoxylum powder 3~5
Jin, 10 jin of ferment, 1.25 jin of white sugar, 1.25 jin of sesame, 2 jin of ground pepper, 0.4 jin of pepper powder, 0.15 jin of white pepper, chickens' extract 0.5
~0.6 jin, 7.5~8.5 jin of edible oil is made by following methods：
S1, steaming：With without going rotten, the harvest wheat of working as of free from admixture is raw material, is dried after elutriation is clean, wears into fine flour, add water
Bulk is stirred into, is put into food steamer and cooks, clumped pastry is cut into sheet.
S2, fermentation：Sheet dough is poured on while hot on Gan Jing Seats Lian and is spread out, spreading 5~6cm of thickness, natural evaporation moisture
It is 45-60% to water content, waits for material temperature to 30 degree or so, access yeast, covered with sterile gauze or straw, nature issues
5~7d of ferment, during which daily stirring 1~2 time, makes fermentation uniformity, when compost is changed into yellow entirely, then fermentation ends；
S3, abrasive material：The material fermented is moved out from fermenting frame, flood is eluriated in bamboo basket, removes mould layer and impurity, then
Turn to dry on Seats Curtain, be crushed through pulverizer, crosses 40 mesh sieve, remove oversize, collect screenings；
S4, spice：Fermentation material pulvis, garlic, zanthoxylum powder, ferment are added by weight, is sufficiently stirred, obtains original sauce；
S5, sauce is shone：Original sauce after above-mentioned mix is packed into sterilizing earthen basin, is placed under no mosquito environment and dries, per 3-5
It, the stirring of morning cold burden is primary.When brownish red is presented in sauce, surface layer is glossy, and strong paste flavor is maturation；
S6, sauce is endured：By 50 jin of semi-finished product sauce in step S5, with 2.5 jin of white sugar, 2.5 jin of sesame, 4 jin of ground pepper, Chinese prickly ash
1~1.2 jin of 0.8 jin of face, 0.3 jin of white pepper, chickens' extract mixing, pour 15~17 jin of the hot edible oil of lid tanning；
S7, bottling：Finished product sauce after tanning is fitted into bottle, ultraviolet sterilization 30min gets product wheat sauce.
The ferment is made of the raw material of following parts by weight：30 parts of balsam pear, 25 parts of water chestnut, 8 parts of aloe, it is cold must 1 part of temperature, low
3 parts of glycan, 3 parts of honey, 10 parts of composite bacterium powder, the composite bacterium powder is by 1 part of acetobacter, 3 parts of saccharomyces cerevisiae, Bacillus acidi lactici 3
2 parts of compositions of part and Bifidobacterium.It is made by following methods：
S1, clean balsam pear, water chestnut, aloe are shredded, oligosaccharide and honey, ultraviolet sterilization 30min is added；
S2, composite bacterium powder is added, is fitted into altar after mixing, it is 25~35 DEG C to adjust temperature, and relative humidity is 85~90%,
It is sealed by fermentation, after fermenting 25~30 days, forms tart flavour to get the ferment.
Two, test example
The wheat sauce product of the present embodiment fermentation gained is evaluated, the assay method of evaluation index is referring to DB52/
T457—2004《Fermented capsicum quality of item safety standard》.
Physical and chemical index and microbiological indicator measure：Slightly including moisture content value, total acid content, amino acid nitrogen content, Asia
The measurement of phosphate content, lead, arsenic content and coliform/(MPN/100g) and pathogenic bacteria.
The physical and chemical index of 1 wheat sauce of table measures
The wheat sauce appearance luster of the present invention is good, and color is thick and heavy shinny, is in vivid brown color, and nothing is gone mouldy, without large crumb
Impurity, sauce matter is fine and smooth, and paste flavor is strong to assail the nostrils, and has the peculiar fragrance of product and flavour, is measured to its physicochemical property, as a result sees
Table 1, total acid content and amino acid nitrogen content and protein are higher, and basic inspection does not measure nitrite, and arsenic and lead contain
Amount is all relatively low, shows that its quality is preferable, and wheat sauce produces acid in maturation by microbial fermentation, and pH value is caused to decline, to
Generate slightly sour micro- peppery wheat sauce flavour；Its microbiological indicator is measured, the detection bacterium of coliform is respectively less than
12MPN/100g, and detected without pathogenic bacteria, product safety edible.With People's Republic of China (PRC) sauce sanitary standard GB2718-
2014 be standard, meets the standard of jam product.
Claims (7)
1. a kind of wheat sauce, which is characterized in that be made of the raw material of following parts by weight：100 jin of wheat, 10~15 jin of garlic, flower
3~5 jin of green pepper powder, 8~12 jin of ferment, 1.25 jin of white sugar, 1.25 jin of sesame, 2 jin of ground pepper, 0.4 jin of pepper powder, white pepper 0.15
Jin, 0.5~0.6 jin of chickens' extract, 7.5~8.5 jin of edible oil are made by following methods：
S1, steaming：With without going rotten, the harvest wheat of working as of free from admixture is raw material, is dried after elutriation is clean, wears into fine flour, water is added to stir
It at bulk, is put into food steamer and cooks, clumped pastry is cut into sheet.
S2, fermentation：Sheet dough is poured on while hot on Gan Jing Seats Lian and is spread out, spreading 5~6cm of thickness, natural evaporation moisture is to containing
Water is 45-60%, waits for material temperature to 30 degree or so, accesses yeast, is covered with sterile gauze or straw, ferments 5 under natural conditions
~7d, during which daily stirring 1~2 time, makes fermentation uniformity, when compost is changed into yellow entirely, then fermentation ends；
S3, abrasive material：The material fermented is moved out from fermenting frame, flood is eluriated in bamboo basket, removes mould layer and impurity, then Zhuan Seats
It dries on Curtain, is crushed through pulverizer, cross 40 mesh sieve, remove oversize, collect screenings；
S4, spice：Fermentation material pulvis, garlic, zanthoxylum powder, ferment are added by weight, is sufficiently stirred, obtains original sauce；
S5, sauce is shone：Original sauce after above-mentioned mix is packed into sterilizing earthen basin, is placed under no mosquito environment and dries, it is early per 3-5 days
The stirring of morning cold burden is primary.When brownish red is presented in sauce, surface layer is glossy, and strong paste flavor is maturation；
S6, sauce is endured：By 50 jin of semi-finished product sauce in step S5, with 2.5 jin of white sugar, 2.5 jin of sesame, 4 jin of ground pepper, pepper powder
0.8 jin, 0.3 jin of white pepper, 1~1.2 jin of chickens' extract mixing, pour 15~17 jin of the hot edible oil of lid tanning；
S7, bottling：Finished product sauce after tanning is fitted into bottle, ultraviolet sterilization 30min gets product wheat sauce.
2. wheat sauce according to claim 1, which is characterized in that the ferment is made of the raw material of following parts by weight：It is bitter
25~35 parts of melon, 20~30 parts of water chestnut, 5~10 parts of aloe, it is cold must 1~2 part of temperature, 1~5 part of oligosaccharide, 1~5 part of honey, compound
5~15 parts of bacterium powder is made by following methods：
S1, clean balsam pear, water chestnut, aloe are shredded, oligosaccharide and honey, ultraviolet sterilization 30min is added；
S2, composite bacterium powder is added, is fitted into altar after mixing, it is 25~35 DEG C to adjust temperature, and relative humidity is 85~90%, sealing
Fermentation after fermenting 25~30 days, forms tart flavour to get the ferment.
3. wheat sauce according to claim 2, which is characterized in that the composite bacterium powder is by 1~2 part of acetobacter, wine brewing
1~2 part of 2~4 parts of yeast, 2~4 parts of Bacillus acidi lactici and Bifidobacterium composition.
4. according to claims 1 to 3 any one of them wheat sauce, which is characterized in that the ferment is 10 jin.
5. wheat sauce according to claim 4, which is characterized in that the ferment is made of the raw material of following parts by weight：It is bitter
30 parts of melon, 25 parts of water chestnut, 8 parts of aloe, it is cold must 1 part of temperature, 3 parts of oligosaccharide, 3 parts of honey, 10 parts of composite bacterium powder.
6. wheat sauce according to claim 5, which is characterized in that the composite bacterium powder is by 1 part of acetobacter, saccharomyces cerevisiae
2 parts of 3 parts, 3 parts of Bacillus acidi lactici and Bifidobacterium compositions.
7. wheat sauce according to claim 5, which is characterized in that the oligosaccharide is xylo-oligosaccharide or soyabean oligosaccharides.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112806552A (en) * | 2021-01-15 | 2021-05-18 | 广州城市职业学院 | Broad bean sauce rich in soybean oligosaccharides and preparation process thereof |
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Application publication date: 20181106 |