CN110122847A - A kind of flavor sweet fermented flour sauce and preparation method thereof - Google Patents
A kind of flavor sweet fermented flour sauce and preparation method thereof Download PDFInfo
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- CN110122847A CN110122847A CN201910534714.3A CN201910534714A CN110122847A CN 110122847 A CN110122847 A CN 110122847A CN 201910534714 A CN201910534714 A CN 201910534714A CN 110122847 A CN110122847 A CN 110122847A
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- 235000013312 flour Nutrition 0.000 title claims abstract description 102
- 235000015067 sauces Nutrition 0.000 title claims abstract description 57
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 54
- 235000019634 flavors Nutrition 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 127
- 230000004151 fermentation Effects 0.000 claims abstract description 61
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 59
- 230000001954 sterilising effect Effects 0.000 claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 238000010025 steaming Methods 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 21
- 235000021307 Triticum Nutrition 0.000 claims abstract description 14
- 240000006162 Chenopodium quinoa Species 0.000 claims abstract description 11
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 11
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 241000209140 Triticum Species 0.000 claims abstract 4
- 239000007788 liquid Substances 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 238000000227 grinding Methods 0.000 claims description 22
- 239000000463 material Substances 0.000 claims description 22
- 235000014121 butter Nutrition 0.000 claims description 21
- 239000002054 inoculum Substances 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 19
- 150000003839 salts Chemical class 0.000 claims description 10
- 241000235342 Saccharomycetes Species 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 8
- 235000019714 Triticale Nutrition 0.000 claims description 7
- 239000004744 fabric Substances 0.000 claims description 7
- 241000228158 x Triticosecale Species 0.000 claims description 7
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 5
- 235000010234 sodium benzoate Nutrition 0.000 claims description 5
- 239000004299 sodium benzoate Substances 0.000 claims description 5
- 230000007306 turnover Effects 0.000 claims description 4
- 238000000034 method Methods 0.000 abstract description 21
- 230000008569 process Effects 0.000 abstract description 7
- 235000013409 condiments Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 150000002148 esters Chemical class 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 18
- 244000098338 Triticum aestivum Species 0.000 description 17
- 241000228245 Aspergillus niger Species 0.000 description 10
- 240000006439 Aspergillus oryzae Species 0.000 description 10
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 10
- 239000012267 brine Substances 0.000 description 9
- 238000010438 heat treatment Methods 0.000 description 9
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- 239000000126 substance Substances 0.000 description 8
- 238000003756 stirring Methods 0.000 description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 239000011669 selenium Substances 0.000 description 4
- 229910052711 selenium Inorganic materials 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 244000241257 Cucumis melo Species 0.000 description 3
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 description 3
- 240000008067 Cucumis sativus Species 0.000 description 3
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002068 microbial inoculum Substances 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 244000241235 Citrullus lanatus Species 0.000 description 2
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 2
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 2
- 241000220225 Malus Species 0.000 description 2
- 235000011430 Malus pumila Nutrition 0.000 description 2
- 235000015103 Malus silvestris Nutrition 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 238000010009 beating Methods 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000000295 complement effect Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- -1 flavone compound Chemical class 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
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- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 206010006956 Calcium deficiency Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- ZQSIJRDFPHDXIC-UHFFFAOYSA-N Daidzein Natural products C1=CC(O)=CC=C1C1=COC2=CC(O)=CC=C2C1=O ZQSIJRDFPHDXIC-UHFFFAOYSA-N 0.000 description 1
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- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
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- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
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- 241000219780 Pueraria Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- KYQZWONCHDNPDP-QNDFHXLGSA-N daidzein 7-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 KYQZWONCHDNPDP-QNDFHXLGSA-N 0.000 description 1
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- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000019256 formaldehyde Nutrition 0.000 description 1
- 229960004279 formaldehyde Drugs 0.000 description 1
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- 238000011081 inoculation Methods 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
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- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
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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
- 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
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention provides a kind of flavor sweet fermented flour sauce and preparation method thereof, belongs to food processing condiment field.In order to improve flour paste flavor, the present invention is obtained, the post-fermentation process especially in fermentation adds yeast fermentation broth, significantly improves the flavor and quality of flour paste using wheat flour, quinoa powder, kudzu-vine root powder as raw material by steaming, koji-making, fermentation, allotment sterilization process.Control group is either all remarkably higher than on fragrance, color and flavour by flour paste prepared by the present invention, flour paste prepared by the present invention is not only bright-coloured, glossy on color, and its perfume, ester, mellowness it is strong, it is soft, without bad smell, prominent delicate flavour, fine and smooth, soft, free from extraneous odour, salty comfortable suitable conspicuousness are equally obtained on flavour.
Description
Technical field
The invention belongs to food processing condiment fields, and in particular to a kind of preparation method of flavor sweet fermented flour sauce.
Background technique
Flour paste is also known as sweet tea sauce, originates in Hebei province Baoding, belongs to one of " Baoding Triratna ", is a kind of indispensable in northern wheaten food
Condiment.Flour paste is using flour as primary raw material, through a kind of sauce shape flavouring made of koji-making and heat-preservation fermentation.Existing sweet tea face
Sauce is usually to use flour as raw material, and after steaming, by koji-making, fermentation, adds seasoning to season, sweet fermented flour sauce is made.But
It is that the flour paste that the raw material of existing sweet fermented flour sauce production is only made of flour, and is prepared by common process, often taste is single,
Quality is general.
Therefore a kind of preparation method of sweet fermented flour sauce is urgently provided, simple process simple in raw material.Under the premise of clean manufacturing
The flavor and taste for improving flour paste, are obviously improved the quality of flour paste.
Summary of the invention
In view of the above problems, step is such as the technical problem to be solved in the present invention is to provide a kind of preparation method of sweet fermented flour sauce
Under:
(1) raw material mixes: wheat flour, quinoa powder, kudzu-vine root powder are mixed according to mass ratio 55-75:15-25:5-15
It closes, obtains mixed cloth；
(2) steaming: the mixed cloth and water are mixed according to 50kg:13-15L ratio, steaming is carried out, obtains clinker；
(3) koji-making: the song essence of quality permillage 0.3 ‰ -0.4 ‰ is added in Xiang Suoshu clinker, mixed, turned, cultivated
To 36-50 hours, face song is obtained；
(4) it ferments: 0.6-0.8 times of gross mass of face song of salt water being added in the song of the face Xiang Suoshu, control 40-45 DEG C of product temperature, hair
After ferment to 10-12d, start to carry out grinding butter, and adjust temperature to 35-40 DEG C of progress post-fermentation, control total fermentation time is 25-
45d；Yeast liquid is added according to inoculum concentration 1-6% (v/v) in the post-fermentation stage, continues fermentation after mixing to terminating；
(5) allotment sterilizing:, sterilizing formulated to the fermented sauce obtains product.
Preferably, in the step (1), the wheat flour is specially one in triticale flour or green wheat flour
Kind.
Preferably, in the step (2), the material all in one piece time is 1-2min.
Preferably, in the step (2), the steam pressure > 0.15Mpa.
Preferably, in the step (3), the clinker is cooled to 37-38 DEG C in addition Qu Jingqian.
Preferably, in the step (3), the Qu Jingwei aspergillus oryzae and aspergillus niger are by dry, separation and Extraction is effective
Spore, sealed package form.The spore count of bent essence is 2 × 1010A/g or more.
Preferably, in the step (3), specific step is as follows for koji-making: quality permillage being added in Xiang Suoshu clinker
0.3 ‰ -0.4 ‰ song essence, is mixed, is cooled to 33-35 DEG C, turned 1 to 2 time；Continue 30-35 DEG C of temperature of control, is standing
Carry out once turning over respectively when culture is to 10-14h and 20-22h it is bent and it is secondary turn over song, control material temperature 30-32 after turning over song
DEG C, continue culture to 36-50 hours, obtains face song.
Preferably, in the step (3), once turning over bent is the progress when temperature rises to 33-35 DEG C.Bent mesh is turned at this time
: since mycelia growth causes relevant temperature to rise so that material agglomerates, although ventilation, 35 DEG C still difficult to control of temperature with
Under, product temperature decline is made by stirring, increases air, adjusting moisture, scarifying material, so that mycelia well-grown
Preferably, in the step (3), secondary turn over bent is the progress when temperature rises to 35-37 DEG C.Bent mesh is turned at this time
: after first turns over song, although product temperature is declined, with mycelia riotous growth, produces a large amount of respiration heat and divide
It is antipyretic, promote damp-heat air in material largely to distribute, product temperature rises again, and product temperature not can control at 35 DEG C hereinafter, at this time
Need it is secondary turn over song, reduce product temperature, so that aspergillus is preferably grown, and distribute heat and moisture in large quantities.
Preferably, in the step (4), when fermenting 3-5d, it is stirred 1-2 times/d.
Preferably, in the step (4), the brine strength is 18-20g/100ml, and temperature is 55-60 DEG C.
Preferably, in the step (4), the product temperature is to control constant temperature by steam heating.
Preferably, in the step (4), yeast liquid the preparation method is as follows: taking the step (4) after grinding butter
Part sauce is mixed with water according to mass ratio 5-10:1-2, into mixed raw material according to inoculum concentration 0.1%-1% (mass/volume
Percentage) flavor yeast microbial inoculum is added, under the conditions of 28-30 DEG C, 80-150rmp ferments 8-12h, obtains yeast liquid.
It is highly preferred that flavor yeast is specially Shandong formula yeast in the step (4).
It is highly preferred that the post-fermentation stage is divided into a stage post-fermentation and two-stage post-fermentation in the step (4)；Institute
It states in a stage post-fermentation, yeast liquid is added according to inoculum concentration 0.5-3% (v/v), mixes post-fermentation 10-15d；Described two
In stage post-fermentation, yeast liquid is added according to inoculum concentration 0.5-3% (v/v), continues fermentation after mixing to terminating.
In the step (4), during post-fermentation, by adding flavor yeast bacterium, the flavor and mouth of flour paste are significantly improved
Sense, and by being fermentation bottom material with the sauce after grinding butter, flour paste is applied to by the fermentation liquid that the fermentation of saccharomycete obtains
Post-fermentation process can make the mouthfeel of flour paste more fine and smooth, soft and smooth, the technique for being different from directly addition saccharomycete, in the present invention
Yeast cooperates with aspergillus niger and aspergillus oryzae common fermentation, not only has accumulated abundant in using the sauce fermentation process after grinding butter
Flavor substance, while the concertedness of yeast with aspergillus niger, the common fermentation vigor of aspergillus oryzae is improved, being added thereto it can be quickly
Into the post-fermentation stage, higher flavor substance is generated, while preferably decomposing raw material, so that the more fine and smooth profit of the mouthfeel of flour paste
It is sliding.
Yeast liquid is added in one stage of post-fermentation, so as to so that saccharomycete cooperates with aspergillus niger and aspergillus oryzae in cultivation
It makes full use of albumen and other nutritional ingredients in the sauce after grinding butter preferably to grow and be metabolized in journey, reaches Rapid Fermentation
With a large amount of effects for generating flavor substance；Yeast liquid is added in the post-fermentation two-stage, raw material is not only made to continue Rapid Fermentation,
It is matched with a stage, reaches the technical effect of complementary Rapid Fermentation, high yield flavor substance.
It is highly preferred that the jam that face song gross mass 5-10% is added while salt water is added is mixed in the step (4)
It closes, fermentation is to terminating.
It is highly preferred that in the step (4), jam specifically by watermelon, apple, muskmelon, muskmelon, mango, strawberry, pineapple or
One or more of cucumber fruit and vegetable materials are obtained through crushing slurrying.
In order to increase the peculiar flavour of flour paste, the nutriment and vitamin content of flour paste are enriched, by adding in flour paste
Enter jam, reaches peculiar flavour and all good technical effect of nutrition.
Preferably, in the step (5), allocation process is specially that sauce gross mass is added into the fermented sauce
1.0 ‰ sodium benzoate.
Preferably, in the step (5), the sterilization method is that sauce product directly sterilizes, and the sterilising temp is 60-
70 DEG C, sterilization time 30 minutes.
Preferably, in the step (5), the sterilization method be by sauce it is filling after sterilizing, specifically: by described through sending out
The sauce of ferment is warming up to 55-65 DEG C, and be cooled to 40-50 DEG C carry out it is filling after, then sterilize, the sterilising temp 90-95
DEG C, sterilization time 10-20 minutes.
The utility model has the advantages that
1, during post-fermentation, by addition flavor yeast bacterium, the flavor and taste of flour paste are significantly improved, and by pass through
Sauce after grinding butter is fermentation bottom material, and the post-fermentation process of flour paste is applied to by the fermentation liquid that the fermentation of saccharomycete obtains, can
So that the mouthfeel of flour paste is more fine and smooth, soft and smooth, it is different from the technique for directly adding saccharomycete, yeast is using through grinding in the present invention
In sauce fermentation process after sauce, aspergillus niger and aspergillus oryzae common fermentation are cooperateed with, flavor substance abundant is not only had accumulated, mentions simultaneously
High yeast and aspergillus niger, aspergillus oryzae common fermentation vigor concertedness, the post-fermentation stage can be rapidly entered by being added thereto it,
Higher flavor substance is generated, while preferably decomposing raw material, so that the more fine and smooth lubrication of the mouthfeel of flour paste.By testing
It demonstrate,proves, amino-acid nitrogen content is significantly higher than the flour paste that control group directly adds saccharomycetes to make fermentation acquisition in flour paste prepared by the present invention
(being higher by about 3-4 times), higher, the nutriment more horn of plenty that thus illustrates that the present invention prepares amino acid content, and flour paste of the present invention
Content of reducing sugar be also significantly greater than control group, therefore in mouthfeel be also significantly greater than control group.
Yeast liquid is added in one stage of post-fermentation, so as to so that saccharomycete cooperates with aspergillus niger and aspergillus oryzae in cultivation
It makes full use of albumen and other nutritional ingredients in the sauce after grinding butter preferably to grow and be metabolized in journey, reaches Rapid Fermentation
With a large amount of effects for generating flavor substance；Yeast liquid is added in the post-fermentation two-stage, raw material is not only made to continue Rapid Fermentation,
It is matched with a stage, reaches the technical effect of complementary Rapid Fermentation, high yield flavor substance, as can be seen from Table 1, two
After stage addition yeast liquid is fermented, reduced sugar and amino nitrogen have promotion by a small margin.
2, the addition of triticale flour: triticale flour is rich in the various trace elements such as calcium, iron, zinc, selenium, wherein selenium element
It is 3 times or more of common wheat, long-term consumption can improve immunity, to constipation, calcium deficiency, hypertension, hyperlipidemia, coronary heart disease, sugar
The rich people's diseases such as urine disease and various tumours have certain dietary function.Face not only can be improved with flour paste prepared by triticale flour
Sauce quality promotes flavor, and can be obviously improved the nutritive value of flour paste.
The addition of green wheat flour: green wheat, the content of selenium is higher than common wheat 2 times or more in seed；Protein content
17.1%, it is higher than common wheat by 51.3%；18 kinds of amino acid total values 15.2% are higher than common wheat 90%；The content of lysine
0.406, it is higher than common wheat 50%~80%, the amount of calcium is higher than 3 times~4 times of common wheat, and especially per kilogram contains
0.55 milligram of iodine, this is that common wheat is unexistent, and liposoluble vitamin contained by green wheat (such as A, E, D, K class)
It is quite abundant.Flour paste quality equally can be improved with flour paste prepared by green wheat flour, promote flavor, be obviously improved the battalion of flour paste
Support value.
The addition of quinoa powder: quinoa has unique abundant, comprehensive nutritive value, is that many cereal do not have.Quinoa
It is easily ripe in good taste, and there are the multi-efficiencies such as improvement acid-base balance, supplement protein, cardiovascular, the prevention type-II diabetes of protection.
In application with flour paste fermentation, has the effect of increasing significantly flour paste flavor.
The addition of pueraria lobata: the main component of pueraria lobata is starch, in addition also contains flavone compound, including daidzin, Pueraria lobota
In addition root element also has expansion blood vessel, hypoglycemic fat reducing, relieves the effect of alcohol containing nutrients such as protein, amino acid, iron, copper, selenium
Multi-efficiency.Pueraria lobata ingredient is added in flour paste can dramatically increase its nutrition added valve.
Wheat flour, quinoa powder and the synergistic effect of kudzu-vine root powder three significantly enhance flavor, nutrition and the product of flour paste
Matter.
3, the addition of pulp: during the fermentation, with the addition of salt water be selectively added jam ingredient, Ke Yiti
The flavor and taste of high flour paste assign the faint scent of flour paste soft mouthfeel and fruity.
Specific embodiment
The present invention is described below by specific embodiment.Unless stated otherwise, technological means used in the present invention
It is method known in those skilled in the art.In addition, embodiment is interpreted as illustrative, it is not intended to limit the present invention
Range, the spirit and scope of the invention are limited only by the claims that follow.To those skilled in the art, without departing substantially from this
Under the premise of invention spirit and scope, to the various changes or change of material component and dosage progress in these embodiments
It belongs to the scope of protection of the present invention.Below in conjunction with specific embodiment, invention is further explained.
It is prepared by the fermentation of 1 flour paste of embodiment
(1) raw material mixes: triticale flour, quinoa powder, kudzu-vine root powder being mixed according to mass ratio 70:20:10, obtained
Mixed cloth；
(2) steaming: flour (50kg) is poured into material-steaming machine, adds water 14L, closes feed inlet, opens stirring, opens steam
Valve starts air inlet, it is desirable that steam pressure > 0.15Mpa, back powder cooks within 1-2 minutes, opens discharge port, closes steam valve, ripe
Material is automatically drained out from material-steaming machine, obtains clinker.
Steaming length of time and amount of water size should be adjusted accordingly according to flour moisture content and steam pressure size, not answered
There is half-cooked phenomenon.
(3) koji-making:
Mixed song kind: being added the song essence of clinker gross mass 0.35 ‰ when clinker is cooled to 37-38 DEG C, in Xiang Suoshu clinker,
Stir evenly, and open blower and material temperature is down to 34 DEG C, then uniformly remove the sort of quyi mixed on Quchi, and with yeast machine come
Returning is mixed 2 times, is combined together the sort of quyi uniformly with clinker.
Koji-making: continuing 32 DEG C of temperature of control, carries out once turning over respectively when stationary culture is to 12h and 21h bent and secondary
Song is turned over, controls 30-32 DEG C of material temperature after turning over song, continues culture to 40 hours, obtains face song.
By dry, the effective spore of separation and Extraction, sealed package is formed for the Qu Jingwei aspergillus oryzae and aspergillus niger.Bent essence
Spore count be 2.5 × 1010A/g or more.
(4) it ferments
The salt water that 0.7 times of face song gross mass is added into the face song is controlled by steam computer heating control steady temperature
42 DEG C of product temperature, when fermenting 4d, it is stirred 1-2 times/d；After fermenting to 11d, start to carry out grinding butter, by face after grinding butter
Sauce is sent into another material pond, stops steam heating, adjustment temperature to 35-40 DEG C of progress post-fermentation, and control total fermentation time is 35d；
Wherein, brine temp: 55-60 DEG C, brine strength: 19g/100ml
Wherein, yeast liquid is added according to inoculum concentration 1% (v/v) in the post-fermentation stage, continues fermentation after mixing to terminating；
The yeast liquid the preparation method is as follows: taking sauce and water of the step (4) after grinding butter according to mass ratio 6:1
Flavor yeast is added according to inoculum concentration 0.5% (mass/volume percentage) into mixed raw material in mixing, under the conditions of 28 DEG C,
120rmp fermentation 10h, obtains yeast liquid.Wherein, flavor yeast is specially Shandong formula yeast.
(5) allotment sterilizing
The sodium benzoate of sauce gross mass 1.0 ‰ is added into the fermented sauce, by the way of directly sterilizing
Slurry is sterilized to obtain product, wherein the sterilising temp of sauce is 65 DEG C, sterilization time 30 minutes.
It is prepared by the fermentation of 2 flour paste of embodiment
(1) raw material mixes: with 1 step of the embodiment of the present invention (1)；
(2) steaming: with 1 step of the embodiment of the present invention (2)；
(3) koji-making: with 1 step of the embodiment of the present invention (3)；
(4) it ferments:
The salt water that 0.7 times of face song gross mass is added into the face song is controlled by steam computer heating control steady temperature
42 DEG C of product temperature, when fermenting 4d, it is stirred 1-2 times/d；After fermenting to 11d, start to carry out grinding butter, by face after grinding butter
Sauce is sent into another material pond, stops steam heating, adjustment temperature to 37-38 DEG C of progress post-fermentation, and control total fermentation time is 35d；
Wherein, brine temp: 55-60 DEG C, brine strength: 19g/100ml
Wherein, the post-fermentation stage is divided into a stage post-fermentation, two-stage post-fermentation；In the stage post-fermentation, press
Yeast liquid is added according to inoculum concentration 0.5% (v/v), mixes post-fermentation 12d；In the two-stage post-fermentation, according to inoculum concentration
Yeast liquid is added in 0.5% (v/v), continues fermentation after mixing to terminating；
The yeast liquid the preparation method is as follows: take part sauce of the step (4) after grinding butter and water according to
Mass ratio 6:1 mixing, is added flavor yeast, 28-30 according to inoculum concentration 0.4% (mass/volume percentage) into mixed raw material
Under the conditions of DEG C, 120rmp fermentation 10h obtains yeast liquid.Wherein, flavor yeast is specially Shandong formula yeast.
(5) allotment sterilizing
With 1 step of the embodiment of the present invention (5)；
It is prepared by the fermentation of 3 flour paste of embodiment
(1) raw material mixes: triticale flour, quinoa powder, kudzu-vine root powder being mixed according to mass ratio 55:15:5, obtained
Mixed cloth；
(2) steaming: flour (50kg) is poured into material-steaming machine, adds water 13L, closes feed inlet, opens stirring, opens steam
Valve starts air inlet, it is desirable that steam pressure > 0.15Mpa, back powder cooks within 1-2 minutes, opens discharge port, closes steam valve, ripe
Material is automatically drained out from material-steaming machine, obtains clinker.
Steaming length of time and amount of water size should be adjusted accordingly according to flour moisture content and steam pressure size, not answered
There is half-cooked phenomenon.
(3) koji-making:
Mixed song kind: the song essence of clinker gross mass 0.3 ‰, stirring are added when clinker is cooled to 37 DEG C, in Xiang Suoshu clinker
Uniformly, it and opens blower material temperature is down to 34 DEG C, then uniformly remove the sort of quyi mixed on Quchi, and with yeast machine come returning
It mixes 1 time, is combined together the sort of quyi uniformly with clinker.
Koji-making: continuing 32 DEG C of temperature of control, carries out once turning over respectively when stationary culture is to 12h and 20h bent and secondary
Song is turned over, controls 30 DEG C of material temperature after turning over song, continues culture to 40 hours, obtains face song.
By dry, the effective spore of separation and Extraction, sealed package is formed for the Qu Jingwei aspergillus oryzae and aspergillus niger.Bent essence
Spore count be 3 × 1010A/g.
(4) it ferments
The salt water of 0.6 times of face song gross mass is added into the face song, the jam mixing of face song gross mass 5% is added, leads to
Steam computer heating control steady temperature is crossed, that is, controls 42 DEG C of product temperature, when fermenting 4d, is stirred 1 time/d；In fermentation to 10d
Afterwards, start to carry out grinding butter, flour paste is sent into another material pond after grinding butter, stop steam heating, adjust temperature to 38-40 DEG C, into
Row post-fermentation, control total fermentation time are 40d；
Wherein, jam obtains after being specifically mixed with beating by watermelon, apple, cucumber according to mass ratio 1:1:2.
Wherein, brine temp: 55-60 DEG C, brine strength: 18-20g/100ml
Wherein, the post-fermentation stage is divided into a stage post-fermentation, two-stage post-fermentation；In the stage post-fermentation, press
Yeast liquid is added according to inoculum concentration 1% (v/v), mixes post-fermentation 10-15d；In the two-stage post-fermentation, according to inoculum concentration
Yeast liquid is added in 0.5% (v/v), continues fermentation after mixing to terminating；
The yeast liquid the preparation method is as follows: take part sauce of the step (4) after grinding butter and water according to
Mass ratio 5:1 mixing, is added flavor yeast, 28 DEG C of items according to inoculum concentration 0.1% (mass/volume percentage) into mixed raw material
Under part, 80rmp fermentation 8h obtains yeast liquid.Wherein, flavor yeast is specially Shandong formula yeast.
(5) allotment sterilizing
The sodium benzoate of sauce gross mass 1.0 ‰ is added into the fermented sauce, and carries out first filling rear sterilizing
Obtain product, fermented sauce progress once be specially warming up to 60 DEG C, and be cooled to 45 DEG C of progress it is filling after, then carry out
Sterilizing controls 95 DEG C of sterilising temp, sterilization time 15 minutes.
It is prepared by the fermentation of 4 flour paste of embodiment
(1) raw material mixes: green wheat flour, quinoa powder, kudzu-vine root powder being mixed according to mass ratio 75:25:15, obtained
Mixed cloth；
(2) steaming: flour (50kg) is poured into material-steaming machine, adds water 15L, closes feed inlet, opens stirring, opens steam
Valve starts air inlet, it is desirable that steam pressure > 0.15Mpa, back powder cooks within 1-2 minutes, opens discharge port, closes steam valve, ripe
Material is automatically drained out from material-steaming machine, obtains clinker.
Steaming length of time and amount of water size should be adjusted accordingly according to flour moisture content and steam pressure size, not answered
There is half-cooked phenomenon.
(3) koji-making:
Mixed song kind: the song essence of clinker gross mass 0.4 ‰ is added when clinker is cooled to 37-38 DEG C, in Xiang Suoshu clinker, stirs
It mixes uniformly, and opens blower and material temperature is down to 35 DEG C, then uniformly remove the sort of quyi mixed on Quchi, and back and forth with yeast machine
It turns 1 to 2 time, is combined together the sort of quyi uniformly with clinker.
Koji-making: continuing 35 DEG C of temperature of control, carries out once turning over respectively when stationary culture is to 14h and 22h bent and secondary
Song is turned over, controls 32 DEG C of material temperature after turning over song, continues culture to 50 hours, obtains face song.
By dry, the effective spore of separation and Extraction, sealed package is formed for the Qu Jingwei aspergillus oryzae and aspergillus niger.Bent essence
Spore count be 2 × 1011A/g or more.
(4) it ferments
The salt water of 0.7 times of face song gross mass is added into the face song, the jam mixing of face song gross mass 8% is added, leads to
Steam computer heating control steady temperature is crossed, that is, controls 45 DEG C of product temperature, when fermenting 5d, is stirred 2 times/d；In fermentation to 12d
Afterwards, start to carry out grinding butter, flour paste is sent into another material pond after grinding butter, stop steam heating, adjust temperature to 35-40 DEG C, into
Row post-fermentation, control total fermentation time are 45d；
Wherein, jam obtains after being specifically mixed with beating by muskmelon, cucumber according to mass ratio 2:1.
Wherein, brine temp: 60 DEG C, brine strength: 20g/100ml.
Wherein, the post-fermentation stage is divided into a stage post-fermentation, two-stage post-fermentation；In the stage post-fermentation, press
Yeast liquid is added according to inoculum concentration 1.5% (v/v), mixes post-fermentation 15d；In the two-stage post-fermentation, according to inoculum concentration
Yeast liquid is added in 1% (v/v), continues fermentation after mixing to terminating；
The yeast liquid the preparation method is as follows: taking sauce and water of the step (4) after grinding butter according to quality
It is mixed than 16:3, flavor yeast, 30 DEG C of conditions is added according to inoculum concentration 0.4% (mass/volume percentage) into mixed raw material
Under, 100rmp fermentation 12h obtains yeast liquid.Wherein, flavor yeast is specially Shandong formula yeast.
(5) allotment sterilizing
The sodium benzoate of sauce gross mass 1.0 ‰ is added into the fermented sauce, and sauce product is directly gone out
Bacterium, wherein sauce sterilising temp is 60-70 DEG C, sterilization time 30 minutes.
Influence of the 5 different fermentations technique of embodiment for flour paste properties of product
Technology controlling and process during the post-fermentation of flour paste has certain influence, this implementation for the mouthfeel and quality of flour paste
Example compares influence of the post-fermentation process different in prior art processes and present invention process for flour paste quality.
Control group 1:(1) raw material mixing；(2) steaming；(3) koji-making: (5) allotment sterilizing is the same as the embodiment of the present invention 1；With implementation
The raw material of step (1) is wheat crushing flour, quinoa powder, kudzu-vine root powder unlike example 1, and mass ratio is the same as embodiment 1；Step (4)
Post-fermentation process do not access compound barm bacterium solution, other methods with 1 step of embodiment (4), specifically:
In the post-fermentation initial stage, any bacterium solution is not accessed, and control total fermentation time is 35d.
Control group 2:(1) raw material mixing；(2) steaming；(3) koji-making: (5) allotment sterilizing is the same as the embodiment of the present invention 1；Uniquely not
Be that the post-fermentation process of step (4) does not access compound barm bacterium solution, other methods with 1 step of embodiment (4), specifically:
In the post-fermentation initial stage, any bacterium solution is not accessed, and control total fermentation time is 35d.
Control group 3:(1) raw material mixing；(2) steaming；(3) koji-making: (5) allotment sterilizing is the same as the embodiment of the present invention 1；Uniquely not
Be step (4) post-fermentation during, be directly accessed pure species yeast microbial inoculum, other methods are with 1 step of embodiment (4), specifically
Are as follows:
In the post-fermentation initial stage, purebred Shandong formula saccharomycete is accessed according to inoculum concentration 0.5% (mass/volume percentage),
Control total fermentation time is 35d.
Control group 4:(1) raw material mixing；(2) steaming；(3) koji-making: (5) allotment sterilizing is the same as the embodiment of the present invention 1；Uniquely not
Same is that step (4) post-fermentation process is directly accessed pure species yeast microbial inoculum, and adds respectively in two stages of post-fermentation, other
Method with 1 step of embodiment (4), specifically:
In the post-fermentation stage, it is divided into a stage post-fermentation, two-stage post-fermentation；In a stage post-fermentation, according to inoculation
It measures (v/v) 0.5% and yeast liquid is added, mix post-fermentation 12d；In the two-stage post-fermentation, according to inoculum concentration 0.4%
(v/v) yeast liquid is added, continues fermentation after mixing to terminating；
Experimental group 1: flour paste prepared by the embodiment of the present invention 1；
Experimental group 2: flour paste prepared by the embodiment of the present invention 2；
Experimental group 3: flour paste prepared by the embodiment of the present invention 3.
Experimental group 4: flour paste prepared by the embodiment of the present invention 4.
(1) it the measurement of reduced sugar and amino-acid nitrogen: measures in control group and experimental group sample respectively, the reduction of flour paste
The measurement of the content of sugar and amino nitrogen, amino acid nitrogen content uses formol titration；The measurement of content of reducing sugar uses
GB5009.7-85.It is as shown in table 1 below:
Influence of the 1 different fermentations technique of table for flour paste quality
(2) measurement of sense organ flavor:
It invites flour paste production field professional 70 (between 20-40 years old age, each 35 people of men and women), respectively to experimental group
The flour paste of 1-3 and control group 1-4 preparation is evaluated, and the average value of scoring, sensory evaluation criteria reference table 2, evaluation knot are sought
Fruit is shown in Table 3.
2 different fermentations technique of table is for flour paste sensory evaluation criteria
3 different fermentations technique of table is for flour paste sensory evaluation
The evaluation result of table 3 shows that flour paste prepared by the present invention is significantly high either on fragrance, color and flavour
In control group, flour paste prepared by the present invention has not only bright-coloured, glossy on color, but also has fragrance abundant, fragrant,
Ester, mellowness be strong, it is soft, without bad smell, prominent delicate flavour, fine and smooth, soft, free from extraneous odour, salty comfortable is equally obtained on flavour
Suitable conspicuousness.It should be noted that the embodiment of the present invention 4 is obtained with technical effect similar in 1-3 of the embodiment of the present invention.
Claims (10)
1. a kind of preparation method of flavor sweet fermented flour sauce, it is characterised in that: the following steps are included:
(1) raw material mixes: wheat flour, quinoa powder, kudzu-vine root powder being mixed according to mass ratio 55-75:15-25:5-15, obtained
To mixed cloth；
(2) steaming: the mixed cloth and water are mixed according to 50kg:13-15L ratio, steaming is carried out, obtains clinker；
(3) koji-making: the song essence of gross mass 0.3 ‰ -0.4 ‰ is added in Xiang Suoshu clinker, mixed, turned, cultivated small to 36-50
When, obtain face song；
(4) it ferments: 0.6-0.8 times of gross mass of face song of salt water being added in the song of the face Xiang Suoshu, control 40-45 DEG C of product temperature, fermentation is extremely
After 10-12d, start to carry out grinding butter, and adjust temperature to 35-40 DEG C of progress post-fermentation, control total fermentation time is 25-45d；Institute
The post-fermentation stage is stated, yeast liquid is added according to inoculum concentration 1-6%, continues fermentation after mixing to terminating；
(5) allotment sterilizing:, sterilizing formulated to the fermented sauce obtains product.
2. a kind of preparation method of flavor sweet fermented flour sauce as described in claim 1, it is characterised in that: in the step (4), saccharomycete
Liquid the preparation method is as follows: sauce of the step (4) after grinding butter is taken to mix with water according to mass ratio 5-10:1-2, to mixed
It closes in raw material and flavor yeast is added according to inoculum concentration 0.1%-1%, under the conditions of 28-30 DEG C, 80-150rmp ferments 8-12h, obtains
Yeast liquid.
3. a kind of preparation method of flavor sweet fermented flour sauce as described in claim 1, it is characterised in that: in the step (4), post-fermentation
Stage is divided into a stage post-fermentation and two-stage post-fermentation；In the stage post-fermentation, it is added according to inoculum concentration 0.5-3%
Yeast liquid mixes post-fermentation 10-15d；In the two-stage post-fermentation, yeast liquid is added according to inoculum concentration 0.5-3%,
Continue fermentation after mixing to terminating.
4. a kind of preparation method of flavor sweet fermented flour sauce as described in claim 1, it is characterised in that: in the step (1), wheat flour
Powder is specially one of triticale flour or green wheat flour.
5. a kind of preparation method of flavor sweet fermented flour sauce as described in claim 1, it is characterised in that: in the step (3), koji-making
Specific step is as follows: the song essence of gross mass 0.3 ‰ -0.4 ‰ being added in Xiang Suoshu clinker, is mixed, at 30-35 DEG C of temperature of control
Carry out stationary culture, carry out once turning over respectively when culture is to 10-14h and 20-22h it is bent and it is secondary turn over song, after turning over song
30-32 DEG C of material temperature of control continued culture to 36-50 hours, obtained face song.
6. a kind of preparation method of flavor sweet fermented flour sauce as described in claim 1, it is characterised in that: in the step (4), be added
The jam mixing of face song gross mass 5-10% is added while salt water, fermentation is to terminating.
7. a kind of preparation method of flavor sweet fermented flour sauce as described in claim 1, it is characterised in that: in the step (4), the salt
Water concentration is 18-20g/100ml, and temperature is 55-60 DEG C.
8. a kind of preparation method of flavor sweet fermented flour sauce as described in claim 1, it is characterised in that: in the step (5), deployed
Journey is specially the sodium benzoate that sauce gross mass 1.0 ‰ is added into the fermented sauce.
9. a kind of preparation method of flavor sweet fermented flour sauce as described in claim 1, it is characterised in that: described to go out in the step (5)
Bacterium mode is that sauce is directly sterilized, and the sterilising temp is 60-70 DEG C, sterilization time 30 minutes.
10. the flavor sweet fermented flour sauce of any preparation method preparation of claim 1-9.
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