CN109393448A - A kind of agrocybe Ultramicro-powder fermentation sauce cake and its production method - Google Patents

A kind of agrocybe Ultramicro-powder fermentation sauce cake and its production method Download PDF

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CN109393448A
CN109393448A CN201910060655.0A CN201910060655A CN109393448A CN 109393448 A CN109393448 A CN 109393448A CN 201910060655 A CN201910060655 A CN 201910060655A CN 109393448 A CN109393448 A CN 109393448A
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agrocybe
powder
parts
aspergillus oryzae
ultramicro
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黄占旺
郝竞霄
石褔磊
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Jiangxi Agricultural University
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Jiangxi Agricultural University
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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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present invention relates to a kind of agrocybe Ultramicro-powder fermentation sauce cake and its production methods, belong to food processing technology field.The fermentation sauce cake is made of in parts by weight following raw material: 5-10 parts of agrocybe, 5-10 parts of glutinous rice, and 10-20 parts of water, 1-4 parts of salt, 1 part of semen sojae atricolor, 0.1-0.5 parts of chilli powder, 0.1-0.5 parts of garlic powder, 0.1-0.5 parts of pectin, aspergillus oryzae 0.02-0.15 parts of essence of song.The product has agrocybe, glutinous rice, the nutritive value of semen sojae atricolor and functional component simultaneously, in addition simple production process of the present invention, and mushroom taste, sauce taste are prominent, are conducive to digest and assimilate, convenient, is a kind of edible fungus fermented appetizing food of natural health.

Description

A kind of agrocybe Ultramicro-powder fermentation sauce cake and its production method
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of agrocybe Ultramicro-powder fermentation sauce cake and its producer Method.
Background technique
Agrocybe is a kind of high protein, low fat, and edible value is very high, has the agaric of medical value concurrently, because its taste is fresh Beauty, smell are aromatic, cover the crisp favor for having obtained more and more people of fertile handle, are received by the market.The protein of tea plant mushroom fruit body Content accounts for the 27.5%~34.1% of dry weight, also contains free amino acid, these amino acid make agrocybe that strong delicate flavour be presented.Tea Mushroom is set containing there are many volatile flavor compounds, including esters, alcohols, aldehydes, carbonyls, organic acid etc..
Agrocybe product is based on dry mushroom, supplemented by fresh goods.Instant agrocybe crisp chip, tea tree can be processed by raw material of agrocybe Mushroom foods packed in carton containers, tea tree mushroom seasoning and agrocybe extract health-care food etc..
Semen sojae atricolor protein content 36%, fat content 16% mainly contain unsaturated fatty acid.Semen sojae atricolor dimension life rich in The substances such as element, lecithin, melanin and lecithin, wherein B family vitamin and vitamin E content are very high, have nutrition and health care Effect.Microelement also rich in semen sojae atricolor, to keep body function it is complete, delay body aging, reduce blood viscosity, Meeting brain is all essential to micro substance demand.Unsaturated fatty acid contained in semen sojae atricolor, can promote cholesterol Metabolism reduces blood lipid, prevents cardiovascular disease, and the cellulosic content of semen sojae atricolor is high, can promote enterogastric peristalsis, prevent constipation.
Aspergillus oryzae (Aspergillus oryzae) it is one kind common in aspergillus, aspergillus oryzae enzyme system is complicated, containing abundant Enzyme systems, the height of enzyme activity such as protease, amylase cellulase directly affect fermentation process and raw material availability.Meter Qu The optimum temperature of mould growth is 32 DEG C ~ 35 DEG C, lower than 28 DEG C or is higher than 40 DEG C of slow growths, koji-making time and cultivation temperature are to enzyme Activity have direct relation, in addition the water content, pH value, the humidity of environment for producing Daqu of raw material, oxygen etc. can all influence the work of enzyme Property.3.042) etc. common aspergillus oryzae strain has: AS 3.863, the Shanghai AS 3.951(make.
This patent uses agrocybe, glutinous rice, semen sojae atricolor for raw material, the techniques such as preprocessed, first crushing, ultramicro grinding, fermentation, Promote protein and coarse-fibred fermentative degradation in raw material, produce agrocybe Ultramicro-powder fermentation sauce cake, product has tea simultaneously Mushroom, semen sojae atricolor, the nutritive value of glutinous rice, functional component and fermentative degradation ingredient are set, product mushroom is fragrant, paste flavor is prominent, is conducive to digest It absorbs, it is convenient, it is a kind of edible fungus fermented appetizing food of natural health.
Summary of the invention
It ferments sauce cake the purpose of the present invention is to provide a kind of agrocybe Ultramicro-powder, which has agrocybe, glutinous simultaneously Rice, the nutritive value of semen sojae atricolor and functional component, mushroom taste, sauce taste are prominent, are conducive to digest and assimilate, convenient, are a kind of natural The edible fungus fermented appetizing food of health；
Another object of the present invention is to provide the production methods of agrocybe Ultramicro-powder fermentation sauce cake, and this method is using ultramicro grinding Technology and biofermentation technique synergistic effect, simple process is easy to operate, can effectively improve nutrition and functional component in raw material Large biological molecule such as cellulose, Rumen protein fermentation degradation rate in dissolution rate and raw material improves product nutritive value, improves product wind Taste and mouthfeel are agrocybe resource further using providing thinking.
The present invention provides a kind of agrocybe Ultramicro-powder fermentation sauce cake, it is characterised in that by following raw material array by weight At: 5-10 parts of agrocybe, 5-10 parts of glutinous rice, 10-20 parts of water, 1-4 parts of salt, 1 part of semen sojae atricolor, 0.1-0.5 parts of chilli powder, garlic powder 0.1-0.5 parts, 0.1-0.5 parts of pectin, aspergillus oryzae 0.02-0.15 parts of essence of song；
Aspergillus oryzae Qu Jingzhong aspergillus oryzae spore content >=109A/g.
A kind of agrocybe Ultramicro-powder fermentation sauce cake of the present invention, production method are as follows:
(1) it chooses without rotten agrocybe through impurity elimination, cleaning, then processing 30-60s carries out blanching sterilization under the conditions of 100 DEG C, so After be dried to moisture content≤5%, primary comminution crosses 80 meshes, obtains agrocybe coarse powder, then crush through micronizer that agrocybe is made is super Micro mist, agrocybe ultra micro Powder Particle Size≤50 μm；
(2) glutinous rice is cleaned, impregnate for 24 hours after, be filtered dry, with high-pressure steam sterilizing pan at 120 DEG C boiling 15min, be cooked after it is cold But to 30 DEG C；
(3) semen sojae atricolor is cleaned, impregnate for 24 hours after, be filtered dry, with high-pressure steam sterilizing pan at 120 DEG C boiling 15min, be cooked after it is cold But to 30 DEG C；
(4) glutinous rice that has cooled down step (2), (3), semen sojae atricolor example in mass ratio mix, the bent essence of access aspergillus oryzae, at 28-32 DEG C Next stage ferments 48 hours, crushed 80 meshes after fermentation, obtains aspergillus oryzae yeast powder；
(5) will by aspergillus oryzae yeast powder made from agrocybe Ultramicro-powder made from step (1) and step (4) and water, salt, Chilli powder, garlic powder and pectin are mixed to join in fermentor according to mass ratio, second order fermentation 10-15 days at 45-60 DEG C, fermentation Terminate, then heats to 85-90 DEG C of sterilization 15-30 min；
(6) product made from step (5) is poured into pallet, then pallet is laid flat and is cooled to by product thickness 5-10mm Type, pallet shifting is put on stainless steel mesh after solidifying completely, and it is 15-18% that product water content is dried at 55-60 DEG C, Then cutting, packed products.
The method of the present invention the utility model has the advantages that
1, the present invention uses agrocybe, glutinous rice, semen sojae atricolor for raw material, through super first crushing, ultramicro grinding and two-stage fermentation technique, production Agrocybe Ultramicro-powder fermentation sauce cake, product have agrocybe, glutinous rice, the nutritive value of semen sojae atricolor and functional component simultaneously, improve Large biological molecule such as cellulose, Rumen protein fermentation degradation rate in the dissolution rate and raw material of nutrition and functional component in raw material improves Product nutritive value, improves product special flavour and mouthfeel.
2, Easy dosing provided by the present invention, the agrocybe Ultramicro-powder fermentation sauce cake good taste produced, has tea Set the peculiar fragrance of mushroom, can make agrocybe Ultramicro-powder fermentation sauce cake relative to common sauce cake flavor unique, more fragrant, more glutinous, mouth Sense is more preferable, and mushroom taste, sauce taste are prominent, is easier to digest after food, is also easy to eat, and is that a kind of the edible fungus fermented of natural health is gone with rice or bread Food.
3, present invention production uses superfine communication technique and biofermentation technique, and each ingredient, process conditions, parameter are mutually sent out Synergistic effect is waved, simple process is easy to operate, is suitable for industrialized mass production.
Specific embodiment
Embodiment 1
The present invention provides a kind of agrocybe Ultramicro-powder fermentation sauce cake, it is characterised in that is made of in parts by weight following raw material: tea 5 parts of mushroom of tree, 5 parts of glutinous rice, 10 parts of water, 1 part of salt, 1 part of semen sojae atricolor, 0.1 part of chilli powder, 0.1 part of garlic powder, 0.1 part of pectin, aspergillus oryzae Bent 0.02 part of essence；
Aspergillus oryzae Qu Jingzhong aspergillus oryzae spore content >=109A/g.
A kind of agrocybe Ultramicro-powder fermentation sauce cake of the present invention, production method are as follows:
(1) it chooses without rotten agrocybe through impurity elimination, cleaning, then processing 30s carries out blanching sterilization under the conditions of 100 DEG C, then It is dried to moisture content≤5%, primary comminution crosses 80 meshes, obtains agrocybe coarse powder, then crush through micronizer and agrocybe ultra micro is made Powder, agrocybe ultra micro Powder Particle Size≤50 μm；
(2) glutinous rice is cleaned, impregnate for 24 hours after, be filtered dry, with high-pressure steam sterilizing pan at 120 DEG C boiling 15min, be cooked after it is cold But to 30 DEG C；
(3) semen sojae atricolor is cleaned, impregnate for 24 hours after, be filtered dry, with high-pressure steam sterilizing pan at 120 DEG C boiling 15min, be cooked after it is cold But to 30 DEG C；
(4) glutinous rice that has cooled down step (2), (3), semen sojae atricolor example in mass ratio mix, the bent essence of access aspergillus oryzae, at 28 DEG C It one grade fermemtation 48 hours, crushed 80 meshes after fermentation, obtain aspergillus oryzae yeast powder；
(5) will by aspergillus oryzae yeast powder made from agrocybe Ultramicro-powder made from step (1) and step (4) and water, salt, Chilli powder, garlic powder and pectin are mixed to join in fermentor according to mass ratio, second order fermentation 10 days at 45 DEG C, fermentation ends, Then heat to 85 DEG C of sterilization 15min；
(6) product made from step (5) is poured into disk, then pallet is laid flat cooling and shaping, to complete by product thickness 5mm Pallet shifting is put on stainless steel mesh after full solidification, and it is 15% that product water content is dried at 55 DEG C, then cutting, packaging Finished product.
Embodiment 2
The present invention provides a kind of agrocybe Ultramicro-powder fermentation sauce cake, it is characterised in that is made of in parts by weight following raw material: tea 5 parts of mushroom of tree, 10 parts of glutinous rice, 18 parts of water, 3 parts of salt, 1 part of semen sojae atricolor, 0.3 part of chilli powder, 0.3 part of garlic powder, 0.3 part of pectin, meter Qu Mould bent 0.09 part of essence；
Aspergillus oryzae Qu Jingzhong aspergillus oryzae spore content >=109A/g.
A kind of agrocybe Ultramicro-powder fermentation sauce cake of the present invention, production method are as follows:
(1) it chooses without rotten agrocybe through impurity elimination, cleaning, then processing 45s carries out blanching sterilization under the conditions of 100 DEG C, then It is dried to moisture content≤5%, primary comminution crosses 80 meshes, obtains agrocybe coarse powder, then crush through micronizer and agrocybe ultra micro is made Powder, agrocybe ultra micro Powder Particle Size≤50 μm；
(2) glutinous rice is cleaned, impregnate for 24 hours after, be filtered dry, with high-pressure steam sterilizing pan at 120 DEG C boiling 15min, be cooked after it is cold But to 30 DEG C；
(3) semen sojae atricolor is cleaned, impregnate for 24 hours after, be filtered dry, with high-pressure steam sterilizing pan at 120 DEG C boiling 15min, be cooked after it is cold But to 30 DEG C；
(4) glutinous rice that has cooled down step (2), (3), semen sojae atricolor example in mass ratio mix, the bent essence of access aspergillus oryzae, at 30 DEG C It one grade fermemtation 48 hours, crushed 80 meshes after fermentation, obtain aspergillus oryzae yeast powder；
(5) will by aspergillus oryzae yeast powder made from agrocybe Ultramicro-powder made from step (1) and step (4) and water, salt, Chilli powder, garlic powder and pectin are mixed to join in fermentor according to mass ratio, keep the temperature second order fermentation 13 days at 52 DEG C, fermentation knot Beam then heats to 87 DEG C of sterilization 17min；
(6) product made from step (5) being poured into pallet, then pallet is laid flat cooling and shaping by product thickness 8mm, to Pallet shifting is put on stainless steel mesh after solidification completely, and it is 16% that product water content is dried at 57 DEG C, then cutting, packet Dress up product.
Embodiment 3
The present invention provides a kind of agrocybe Ultramicro-powder fermentation sauce cake, it is characterised in that is made of in parts by weight following raw material: tea 10 parts of mushroom of tree, 7 parts of glutinous rice, 20 parts of water, 4 parts of salt, 1 part of semen sojae atricolor, 0.5 part of chilli powder, 0.5 part of garlic powder, 0.5 part of pectin, meter Qu Mould bent 0.15 part of essence；
Aspergillus oryzae Qu Jingzhong aspergillus oryzae spore content >=109A/g.
A kind of agrocybe Ultramicro-powder fermentation sauce cake of the present invention, production method are as follows:
(1) it chooses without rotten agrocybe through impurity elimination, cleaning, then processing 60s carries out blanching sterilization under the conditions of 100 DEG C, then It is dried to moisture content≤5%, primary comminution crosses 80 meshes, obtains agrocybe coarse powder, then crush through micronizer and agrocybe ultra micro is made Powder, agrocybe ultra micro Powder Particle Size≤50 μm；
(2) glutinous rice is cleaned, impregnate for 24 hours after, be filtered dry, with high-pressure steam sterilizing pan at 120 DEG C boiling 15min, be cooked after it is cold But to 30 DEG C；
(3) semen sojae atricolor is cleaned, impregnate for 24 hours after, be filtered dry, with high-pressure steam sterilizing pan at 120 DEG C boiling 15min, be cooked after it is cold But to 30 DEG C；
(4) glutinous rice that has cooled down step (2), (3), semen sojae atricolor example in mass ratio mix, the bent essence of access aspergillus oryzae, at 32 DEG C It one grade fermemtation 48 hours, crushed 80 meshes after fermentation, obtain aspergillus oryzae yeast powder；
(5) will by aspergillus oryzae yeast powder made from agrocybe Ultramicro-powder made from step (1) and step (4) and water, salt, Chilli powder, garlic powder and pectin are mixed to join in fermentor according to mass ratio, keep the temperature second order fermentation 15 days at 60 DEG C, fermentation knot Beam then heats to 90 DEG C of 30 min of sterilization.
(6) product made from step (5) is poured into pallet, then pallet is laid flat and is cooled to by product thickness 10mm Type, pallet shifting is put on stainless steel mesh after solidifying completely, and it is 18% that product water content is dried at 60 DEG C, is then cut Divide, packed products.
Test example 1: subjective appreciation
Product made from embodiment 1-3 is subjected to subjective appreciation, it (is big three, big four Majors of Food that evaluation group, which has 10 people altogether, Student), everyone individually evaluates color, fragrance and flavour, and scores fragrance and flavour, each total score 10 Part, it finally makes even respectively, sensory evaluation criteria such as table 1.
1 sensory evaluation criteria of table
2 Analyses Methods for Sensory Evaluation Results of table
3 sensory score result of table
Test result shows that agrocybe and glutinous rice content ratio influence the fragrance and flavour of fermentation sauce cake, with 1 sense organ of experimental example Evaluation comprehensive score is higher, and mushroom perfume (or spice) is more prominent, and mushroom taste is denseer, and paste flavor is coordinated, and mouthfeel quality is finer and smoother.
Test example 2: composition measurement
Test products: product made from embodiment 1-3 and control set product；
Compare set product: by 5 parts of agrocybe, 5 parts of glutinous rice, 10 parts of water, 1 part of salt, 1 part of semen sojae atricolor, 0.1 part of chilli powder, garlic powder 0.1 Part, 0.1 part of pectin, co-grinding crosses 80 meshes, is added 18 parts of water, and heating tanning stirs evenly, cooling；
(1) amino-acid state nitrogen determination method: according to GB 5009.235-2016 " amino acid in national food safety standard food The measurement of state nitrogen " in method be measured；
(2) measuring method of soluble dietary fiber: according to GB 5009.88-2014 " meals in national food safety standard food Eat fiber measurement " in method be measured.
Test result shows: embodiment product acts synergistically by using superfine communication technique and biofermentation technique, has Effect ground promotes the degradation of protein and dietary fiber in raw material, and amino-acid nitrogen and soluble dietary fibre content are aobvious in product It writes and is higher than control group, improve product nutritive value and health-care effect.

Claims (3)

  1. The sauce cake 1. a kind of agrocybe Ultramicro-powder ferments, it is characterised in that be made of in parts by weight following raw material: agrocybe 5-10 Part, 5-10 parts of glutinous rice, 10-20 parts of water, 1-4 parts of salt, 1 part of semen sojae atricolor, 0.1-0.5 parts of chilli powder, 0.1-0.5 parts of garlic powder, pectin 0.1-0.5 parts, aspergillus oryzae 0.02-0.15 parts of essence of song；
    The agrocybe Ultramicro-powder fermentation sauce cake, production method are as follows:
    (1) it chooses without rotten agrocybe through impurity elimination, cleaning, then processing 30-60s carries out blanching sterilization under the conditions of 100 DEG C, so After be dried to moisture content≤5%, primary comminution crosses 80 meshes, obtains agrocybe coarse powder, then crush through micronizer that agrocybe is made is super Micro mist, agrocybe ultra micro Powder Particle Size≤50 μm；
    (2) glutinous rice is cleaned, impregnate for 24 hours after, be filtered dry, with high-pressure steam sterilizing pan at 120 DEG C boiling 15min, be cooked after it is cold But to 30 DEG C；
    (3) semen sojae atricolor is cleaned, impregnate for 24 hours after, be filtered dry, with high-pressure steam sterilizing pan at 120 DEG C boiling 15min, be cooked after it is cold But to 30 DEG C；
    (4) glutinous rice that has cooled down step (2), (3), semen sojae atricolor example in mass ratio mix, the bent essence of access aspergillus oryzae, at 28-32 DEG C Next stage ferments 48 hours, crushed 80 meshes after fermentation, obtains aspergillus oryzae yeast powder；
    (5) will by aspergillus oryzae yeast powder made from agrocybe Ultramicro-powder made from step (1) and step (4) and water, salt, Chilli powder, garlic powder and pectin are mixed to join in fermentor according to mass ratio, second order fermentation 10-15 days at 45-60 DEG C, fermentation Terminate, then heats to 85-90 DEG C of sterilization 15-30 min, for use；
    (6) product made from step (5) is poured into pallet, then pallet is laid flat and is cooled to by product thickness 5-10mm Type, pallet shifting is put on stainless steel mesh after solidifying completely, and it is 15-18% that product water content is dried at 55-60 DEG C, Then cutting, packed products.
  2. The sauce cake 2. a kind of agrocybe Ultramicro-powder according to claim 1 ferments, it is characterised in that the aspergillus oryzae Qu Jingzhong Aspergillus oryzae spore content >=109A/g.
  3. The sauce cake 3. a kind of agrocybe Ultramicro-powder according to claim 1 ferments, it is characterised in that by weight by following raw material Number composition: 5 parts of agrocybe, 10 parts of glutinous rice, 18 parts of water, 3 parts of salt, 1 part of semen sojae atricolor, 0.3 part of chilli powder, 0.3 part of garlic powder, pectin 0.3 part, bent 0.09 part of the essence of aspergillus oryzae；
    The agrocybe Ultramicro-powder fermentation sauce cake, production method are as follows:
    (1) it chooses without rotten agrocybe through impurity elimination, cleaning, then processing 30-60s carries out blanching sterilization under the conditions of 100 DEG C, so After be dried to moisture content≤5%, primary comminution crosses 80 meshes, obtains agrocybe coarse powder, then crush through micronizer that agrocybe is made is super Micro mist, agrocybe ultra micro Powder Particle Size≤50 μm；
    (2) glutinous rice is cleaned, impregnate for 24 hours after, be filtered dry, with high-pressure steam sterilizing pan at 120 DEG C boiling 15min, be cooked after it is cold But to 30 DEG C；
    (3) semen sojae atricolor is cleaned, impregnate for 24 hours after, be filtered dry, with high-pressure steam sterilizing pan at 120 DEG C boiling 15min, be cooked after it is cold But to 30 DEG C；
    (4) glutinous rice that has cooled down step (2), (3), semen sojae atricolor example in mass ratio mix, the bent essence of access aspergillus oryzae, at 30 DEG C It one grade fermemtation 48 hours, crushed 80 sieves after fermentation, obtain aspergillus oryzae yeast powder；
    (5) will by aspergillus oryzae yeast powder made from agrocybe Ultramicro-powder made from step (1) and step (4) and water, salt, Chilli powder, garlic powder and pectin are mixed to join in fermentor according to mass ratio, keep the temperature second order fermentation 13 days at 52 DEG C, fermentation knot Beam then heats to 87 DEG C of sterilization 17min, for use；
    (6) product made from step (5) being poured into pallet, then pallet is laid flat cooling and shaping by product thickness 8mm, to Pallet shifting is put on stainless steel mesh after solidification completely, and it is 16% that product water content is dried at 60 DEG C, then cutting, packet Dress up product.
CN201910060655.0A 2019-01-23 2019-01-23 A kind of agrocybe Ultramicro-powder fermentation sauce cake and its production method Pending CN109393448A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1057569A (en) * 1991-06-21 1992-01-08 郭泰山 A kind of method with betel nut blended soy sauce, sauce cake
CN1227867A (en) * 1998-02-27 1999-09-08 宝酒造株式会社 Glutinous rice koji, method for producing the same and use thereof
CN106473084A (en) * 2016-10-13 2017-03-08 安徽科技学院 A kind of Isodon amethystoides (Benth.) C.Y.Wuet Hsuen soy sauce and its production method
CN107279955A (en) * 2017-07-17 2017-10-24 周兆平 The preparation method of agrocybe sauce
CN108347976A (en) * 2015-09-03 2018-07-31 Cj第制糖株式会社 Rice thick chilli sauce manufacturing method and the rice thick chilli sauce manufactured by the manufacturing method

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1057569A (en) * 1991-06-21 1992-01-08 郭泰山 A kind of method with betel nut blended soy sauce, sauce cake
CN1227867A (en) * 1998-02-27 1999-09-08 宝酒造株式会社 Glutinous rice koji, method for producing the same and use thereof
CN108347976A (en) * 2015-09-03 2018-07-31 Cj第制糖株式会社 Rice thick chilli sauce manufacturing method and the rice thick chilli sauce manufactured by the manufacturing method
CN106473084A (en) * 2016-10-13 2017-03-08 安徽科技学院 A kind of Isodon amethystoides (Benth.) C.Y.Wuet Hsuen soy sauce and its production method
CN107279955A (en) * 2017-07-17 2017-10-24 周兆平 The preparation method of agrocybe sauce

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Application publication date: 20190301