CN111772168A - Fermentation method for improving quality of sweet fermented flour paste, application of fermentation method and sweet fermented flour paste product - Google Patents
Fermentation method for improving quality of sweet fermented flour paste, application of fermentation method and sweet fermented flour paste product Download PDFInfo
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- CN111772168A CN111772168A CN202010702988.1A CN202010702988A CN111772168A CN 111772168 A CN111772168 A CN 111772168A CN 202010702988 A CN202010702988 A CN 202010702988A CN 111772168 A CN111772168 A CN 111772168A
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
Abstract
The invention discloses a fermentation method for improving the quality of sweet fermented flour paste, application thereof and a sweet fermented flour paste product, wherein three-stage temperature-controlled fermentation is adopted in the fermentation process; the specific process is that after the dough leaven is mixed with brine, a first-stage high-temperature regulation fermentation is carried out: the fermentation temperature is 43-45 ℃, the softening, hydrolysis and fermentation are carried out at a higher temperature until the hydrolysis degree of the raw materials is more than 60 percent; then carrying out two-stage medium-temperature fermentation: the fermentation temperature is 30-35 ℃, and the fermentation time is 27 d; three-stage large temperature difference temperature control after-ripening fermentation: the surface temperature of the fermented soy sauce is 40-45 ℃, the temperature difference between the surface layer and the bottom is 20-25 ℃ and the fermentation time is 28 d. The post-ripening fermentation with large temperature difference is suitable for biochemical reaction and Maillard reaction under different temperature conditions to form the special color, fragrance, taste and body of the sweet fermented flour paste. The content of reducing sugar in the nutrient substances reaches 26g-27g/100g, and the content of amino acid nitrogen reaches 0.45g-0.55g/100 g. The sweet fermented flour sauce product has rich sense: the sauce has strong fragrance, sweet, fresh and salty taste, moderate viscosity and bright color.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a fermentation method for improving the quality of sweet fermented flour paste, application thereof and a sweet fermented flour paste product.
Background
The sweet flour paste is a traditional seasoning prepared by taking wheat flour as a raw material, steaming, preparing yeast by aspergillus, mixing with salt water and fermenting, and is popular among people. The traditional production technology for brewing the sweet fermented flour paste comprises the following steps: adding water into wheat flour to make dough, steaming, or making dough cake, growing various microorganisms in nature to make yeast or dough cake yeast, mixing with salt solution, and naturally sun-drying and fermenting. Making yeast in spring, drying sauce in summer, and maturing after autumn. Steaming the dough in the south of China to make the yeast in the middle of spring to the last ten-day of May in lunar calendar, wherein the good time for making the yeast is before beginning to summer before the spring minutes in the north of China, and the yeast making period needs about 15 days; fermenting the dough leaven and saline water in a jar in the beginning of summer, sun-drying night dew, sun-drying for about 6 months, fermenting, and maturing after 9 months.
The traditional sweet fermented flour paste fermentation technology fully plays the role of beneficial microorganisms in the nature. The temperature is low when the yeast is made in spring, the propagation of high temperature resistant and putrefying bacteria which are unfavorable for fermentation is inhibited, and the growth of beneficial microorganisms such as aspergillus, yeast and the like is facilitated. In the initial fermentation stage, late spring and early summer, the temperature is low in this season, the action of the hydrolase system is slow under the condition of low temperature, and the low temperature, the salt and the metabolite with low concentration jointly inhibit the reproduction of acid-producing and putrefactive bacteria. With the gradual rise of the air temperature, the action speed of the enzyme is accelerated, the metabolites are rapidly accumulated, the pH value of the fermentation system is reduced, the osmotic pressure is increased, and the inhibition effect on acid-producing bacteria and putrefying bacteria is gradually increased. The hot summer season is the best time for drying the sauce, the hydrolysis stage of protein and starch is basically completed in the period, and the important time period for forming the flavor of the sweet fermented flour sauce is provided. The surface temperature of the sauce can reach about 45 ℃ after sunshine at noon, and the bottom temperature can reach about 30 ℃. The large temperature difference fermentation makes the functions of all enzyme systems play extremely, and the sauce is stirred by turning over the vat 2 times in the morning and at night every day, so that the reaction speed of various (biochemical, physical and chemical) reactions in the fermentation system is accelerated, and the types of metabolites are more complicated. The flavor substances such as the special aroma, the taste, the body state and the like of the sweet fermented flour paste are easy to gradually form. After 9 months, the temperature is gradually cool, the main fermentation stage of the flour paste is basically finished, the fragrance of the flour paste is generated at the time, complex organic matters such as organic acids, alcohols, esters, aldehydes, phenols and the like are easy to generate under the condition of lower temperature, and the quality of the sweet flour paste is enriched. The thick body state, the rich sauce fragrance, the bright color and the sweet, fresh and salty taste are formed. The traditional sweet fermented flour paste fermentation production technology fully utilizes the advantages of the nature and obtains high-quality products.
However, the traditional fermented sweet fermented flour paste is limited by natural environmental conditions, the production period is long, the cost is high, and the yield cannot meet the living requirements of people. Therefore, with the technological progress, the application of the pure aspergillus starter propagation and heat preservation fermentation technology in the production of the sweet fermented flour paste shortens the production period of the fermented flour paste, reduces the production cost, greatly breaks through the yield of the sweet fermented flour paste, and meets the market supply. However, due to the heat-preservation fermentation technology, the fermentation temperature is higher (43-45 ℃), the fermentation temperature difference is small, the production period is short (about 15-20 days), the generation amount of flavor substances of the sweet fermented flour paste is small, and the quality of the sweet fermented flour paste is not as good as that of the traditional natural sun-dried fermented flour paste.
Disclosure of Invention
The invention aims to solve the technical problems and aims to provide a fermentation method for improving the quality of sweet fermented flour paste, which adopts three-stage temperature control, timely segmentation and large temperature difference after-ripening fermentation technology to produce the sweet fermented flour paste and overcomes the defects of thin flavor and insufficient aroma of the current general sweet fermented flour paste products produced by heat preservation fermentation.
The second purpose is to provide a method for producing sweet fermented flour paste, the production period of which is obviously shortened compared with the traditional fermentation process.
The third purpose is to provide a sweet fermented flour paste product, wherein the average content of amino acid reaches 0.45-0.55 g/100 g; the average content of reducing sugar reaches 26g-27g/100g, which exceeds the content of nutrient components in the traditional sweet fermented flour paste.
In order to achieve the technical purpose, one of the technical schemes of the invention is as follows:
a production method of sweet fermented flour paste adopts three-stage temperature-controlled fermentation in the fermentation process, wherein the third stage fermentation is large-temperature-difference after-ripening fermentation, and the temperature difference between the surface layer and the bottom is 20-25 ℃; the total fermentation time was 60 days.
As a further improvement of the invention, the three-stage temperature control fermentation process specifically comprises the following steps:
mixing the dough leaven with saline water, then carrying out a high-temperature regulation fermentation, wherein the fermentation temperature is 43-45 ℃, softening, hydrolyzing and fermenting at a higher temperature until the hydrolysis degree of the raw material is over 60%, hydrolyzing effective components such as protein and starch in the raw material at a higher temperature for a lower period of time to soften the leaven and form semi-fluid soy sauce mash which is convenient for mechanical conveying, wherein the reducing sugar in the soy sauce mash reaches 24-25 g/100g, and the amino acid nitrogen reaches 0.35-0.4 g/100 g;
then carrying out two-stage medium-temperature fermentation at the fermentation temperature of 30-35 ℃ for 25-27 d; in the stage, under the action of a medium-temperature enzyme system and beneficial microorganisms, partial starch, protein and other substances continue to hydrolyze, and meanwhile, the intermediate metabolites of the soy sauce mash are increased and interact, so that the soy sauce mash is gradually fine and thick in body form, deep in color and luster and increased in flavor;
finally, three-section large-temperature-difference temperature-control after-ripening fermentation is carried out, the surface temperature of the sauce mash is 40-45 ℃ in the fermentation process, the temperature difference between the surface layer and the bottom is 20-25 ℃, middle-temperature and low-temperature microorganisms and enzyme systems simultaneously act and are mutually coordinated, and the sauce mash on the surface layer is sun-dried and fully contacts with oxygen, so that the Maillard reaction is accelerated; the reactions in the stage are more complex, and the high, medium and low temperature microorganisms and enzyme systems act together, so that the reactions are mutually interacted, mutually promoted and mutually inhibited, various flavor substances such as organic acids, alcohols, esters, aldehydes, phenols, ketones and the like are formed, and the taste, aroma, posture and color of the flour paste are enriched. Various flavor substances are mutually coordinated, so that the product has bright color, thick body, rich sauce flavor, sweet taste, freshness and palatable salt taste. The total fermentation time is 60 days. The content of reducing sugar in the final nutrient reaches 26g-27g/100g, and the content of amino acid nitrogen reaches 0.45g-0.55g/100 g.
As a further improvement of the invention, the fermentation time of the first-stage high-temperature regulation fermentation is 72-120 h.
As a further improvement of the invention, the fermentation time of the three-section large-temperature-difference temperature-control after-ripening fermentation process is 28-30 d.
As a further improvement of the invention, the three-section large-temperature-difference temperature-control after-ripening fermentation process utilizes sunlight irradiation to control the temperature.
As a further improvement of the invention, the sauce is stirred for 2-3 times every day in the three-section large-temperature-difference temperature-control after-ripening fermentation process, so that the temperatures of different layers above and below the sauce mash are changed mutually.
As a further improvement of the invention, the temperature difference between the surface layer and the bottom in the three-section large-temperature-difference temperature-control after-ripening fermentation process is 20 ℃.
The second technical scheme of the invention is as follows:
a method for producing sweet fermented flour paste adopts the above method in the fermentation process.
According to the third technical scheme, the sweet fermented flour paste product produced by the production method has the amino acid content of 0.45-0.55 g/100g (calculated by nitrogen) on average; the content of reducing sugar reaches 26g-27g/100g (calculated by glucose) on average. The product can be compared favorably with the traditional natural sun-dried sweet fermented flour paste product.
The invention has the following technical effects:
the invention adopts three-section temperature control, timely segmentation and after-ripening fermentation sweet flour paste production technology, and the method adopts three-section temperature control, timely segmentation and large temperature difference after-ripening fermentation technology to produce the sweet flour paste according to the fermentation mechanism of the sweet flour paste, thereby solving the defects of thin flavor and insufficient fragrance of the current general sweet flour paste products produced by heat preservation fermentation. Energy saving, cost reduction and product quality improvement. The content of amino acid in the sweet fermented flour paste product is 0.45-0.55 g/100g on average; the average content of reducing sugar reaches 26-27 g/100g, which exceeds the content of nutrient components in the traditional sweet fermented flour paste. The sweet fermented flour sauce product has rich sense: the sauce has strong fragrance, sweet, fresh and salty taste, moderate viscosity and bright color.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
The invention provides a fermentation method for improving the quality of sweet fermented flour paste, wherein three-stage temperature-controlled fermentation is adopted in the fermentation process, wherein the third stage fermentation is large-temperature-difference after-ripening fermentation, the temperature difference between the surface layer and the bottom is 20-25 ℃, and the total fermentation time is 60 days.
Further, the three-stage temperature-controlled fermentation process specifically comprises the following steps:
mixing the dough leaven with saline water, then carrying out a high-temperature regulation fermentation, wherein the fermentation temperature is 43-45 ℃, softening, hydrolyzing and fermenting at a higher temperature until the hydrolysis degree of the raw material is over 60%, hydrolyzing effective components such as protein and starch in the raw material at a higher temperature for a lower period of time to soften the leaven and form semi-fluid soy sauce mash which is convenient for mechanical conveying, wherein the reducing sugar in the soy sauce mash reaches 24-25 g/100g, and the amino acid nitrogen reaches 0.35-0.4 g/100 g;
then carrying out two-stage medium-temperature fermentation at the fermentation temperature of 30-35 ℃ for 25-27 d; in the stage, under the action of a medium-temperature enzyme system and beneficial microorganisms, partial starch, protein and other substances continue to hydrolyze, and meanwhile, the intermediate metabolites of the soy sauce mash are increased and interact, so that the soy sauce mash is gradually fine and thick in body form, deep in color and luster and increased in flavor;
finally, three-section large-temperature-difference temperature-control after-ripening fermentation is carried out, the surface temperature of the sauce mash is 40-45 ℃ in the fermentation process, the temperature difference between the surface layer and the bottom is 20-25 ℃, middle-temperature and low-temperature microorganisms and enzyme systems simultaneously act and are mutually coordinated, and the sauce mash on the surface layer is sun-dried and fully contacts with oxygen, so that the Maillard reaction is accelerated; the reactions in the stage are more complex, and the high, medium and low temperature microorganisms and enzyme systems act together, so that the reactions are mutually interacted, mutually promoted and mutually inhibited, various flavor substances such as organic acids, alcohols, esters, aldehydes, phenols, ketones and the like are formed, and the taste, aroma, posture and color of the flour paste are enriched. Various flavor substances are mutually coordinated, so that the product has bright color, thick body, rich sauce flavor, sweet taste, freshness and palatable salt taste. The total fermentation time is 60 days. The content of reducing sugar in the nutrient substances reaches 26-27 g/100g, and the content of amino acid nitrogen reaches 0.45-0.55 g/100 g.
As a further improvement of the invention, the fermentation time of the first-stage high-temperature regulation fermentation is 72-120 h.
As a further improvement of the invention, the fermentation time of the three-section large-temperature-difference temperature-control after-ripening fermentation process is 28-30 d.
As a further improvement of the invention, the three-section large-temperature-difference temperature-control after-ripening fermentation process utilizes sunlight irradiation to control the temperature.
As a further improvement of the invention, the sauce is stirred for 2-3 times every day in the three-section large-temperature-difference temperature-control after-ripening fermentation process, so that the temperatures of different layers above and below the sauce mash are changed mutually.
As a further improvement of the invention, the temperature difference between the surface layer and the bottom in the three-section large-temperature-difference temperature-control after-ripening fermentation process is 20 ℃.
The sweet fermented flour paste product produced by the production method has the amino acid content of 0.45-0.55 g/100g (calculated by nitrogen) on average; the content of reducing sugar reaches 26g-27g/100g (calculated by glucose) on average. The product can be compared favorably with the traditional natural sun-dried sweet fermented flour paste product.
The technical scheme of the invention is further explained in detail by combining the examples and the comparative examples.
The first embodiment is as follows:
the method for producing the sweet fermented flour paste of this example was as follows:
step one, steaming: taking wheat flour as a raw material, adding 15kg of water into 50kg of wheat flour, and adding into a sauce steaming machine for steaming to obtain cooked flour granules; controlling the pressure to be 0.2-0.25 kPa in the steaming process, and steaming for 5 min;
and step two, inoculation: spreading the cooked flour particles, naturally cooling to below 40 ℃, adding the mold starter, and uniformly stirring until the inoculation amount is three ten-thousandth;
step three, starter propagation: filling the yeast material into a yeast tray, wherein the thickness of a material layer is 20-25 cm; ventilating to reduce the temperature of the yeast material to be below 30 ℃, performing static culture for 5 hours, starting to rise the temperature of the yeast material in the static stage, intermittently inputting circulating air at the moment, keeping the temperature of the yeast material at 33-35 ℃, continuously rising the temperature of the yeast material, enabling the temperature of the yeast material to be caked and the material to be white, inputting cold air to reduce the temperature of the yeast material to be 30 ℃, turning over the yeast material, continuously and intermittently ventilating slowly, keeping the temperature of the yeast material at 35 ℃, turning over the yeast material again in the period, slowly rising the temperature of the yeast material, enabling spores to grow on the top of surface layer mycelia, gradually turning yellow the color of the yeast material along with the prolonging of time, inputting circulating air into a continuous phase yeast tray at the moment, adjusting the temperature of the room temperature and the relative humidity, keeping the temperature of the yeast material at 35 ℃, and turning the spores from yellow to green after 16 hours;
step four, fermentation:
(1) and a high-temperature regulation and control fermentation stage, wherein after the dough leaven is mixed with saline water, the dough leaven is hydrolyzed for 60 percent in 72 hours at a high temperature of 42-45 ℃ and in a short time at 42-45 ℃ to form semi-fluid soy sauce mash, so that the mechanical conveying is facilitated. At the moment, the reducing sugar in the sauce mash reaches 25g/100g, and the amino acid nitrogen reaches 0.39g/100 g; the ratio of the mixed brine to the yeast is 0.6: 1; the brine concentration is 13 Baume degrees;
(2) a second-stage medium-temperature fermentation stage: after fermentation for 72 hours, medium-temperature fermentation is carried out at 30-35 ℃ for 27 days, in the stage, under the action of a medium-temperature enzyme system and beneficial microorganisms, partial starch, protein and other substances continue to hydrolyze, meanwhile, the intermediate metabolites of the sauce mash are increased and interact, the body state of the sauce mash is gradually fine and thick, the color and luster are increased, and the flavor is increased;
(3) three stages of large temperature difference temperature control after-ripening fermentation: after-ripening fermentation at high temperature difference, adopting sunlight irradiation, the surface temperature of the sauce mash reaches 43 ℃ under the irradiation of sunlight, the temperature of the sauce mash at the bottom is about 28 ℃, the middle-temperature and low-temperature microorganisms and the enzyme system act and coordinate with each other simultaneously, the sauce mash at the surface is dried in the sun and fully contacts with oxygen, and the Maillard reaction is accelerated. Stirring the sauce for 2 times every day, wherein the time interval between the two stirring times is 12 h; the temperatures of different levels of the sauce mash are changed mutually, the sauce mash is suitable for the combined action of microorganisms and enzyme systems with more complex reactions, high, medium and low temperatures at the stage, the reactions are mutually promoted and mutually inhibited, various flavor substances such as organic acids, alcohols, esters, aldehydes, phenols, ketones and the like are formed, and the taste, the aroma, the body state and the color of the flour paste are enriched. After-ripening and fermenting for 30 days, the flavor substances are mutually coordinated, so that the product has bright color, thick body, rich sauce fragrance, and is sweet, fresh and salty.
The whole fermentation process is 60 days, and the content of reducing sugar in the nutrient substances in the product reaches 26g/100 g; the content of amino acid nitrogen reaches 0.52g/100 g; the product can be compared favorably with the traditional natural sun-dried sweet fermented flour paste product.
Example two:
the method for producing the sweet fermented flour paste of this example was as follows:
step one, steaming: taking wheat flour as a raw material, adding 15kg of water into 50kg of wheat flour, and adding into a sauce steaming machine for steaming to obtain cooked flour granules; controlling the pressure to be 0.2-0.25 kPa in the steaming process, and steaming for 5 min;
and step two, inoculation: spreading the cooked flour particles, naturally cooling to below 40 ℃, adding the mold starter, and uniformly stirring until the inoculation amount is three ten-thousandth;
step three, starter propagation: filling the yeast material into a yeast tray, wherein the thickness of a material layer is 20-25 cm; ventilating to reduce the temperature of the yeast material to be below 30 ℃, performing static culture for 5 hours, starting to rise the temperature of the yeast material in the static stage, intermittently inputting circulating air at the moment, keeping the temperature of the yeast material at 33-35 ℃, continuously rising the temperature of the yeast material, enabling the temperature of the yeast material to be caked and the material to be white, inputting cold air to reduce the temperature of the yeast material to be 30 ℃, turning over the yeast material, continuously and intermittently ventilating slowly, keeping the temperature of the yeast material at 35 ℃, turning over the yeast material again in the period, slowly rising the temperature of the yeast material, enabling spores to grow on the top of surface layer mycelia, gradually turning yellow the color of the yeast material along with the prolonging of time, inputting circulating air into a continuous phase yeast tray at the moment, adjusting the temperature of the room temperature and the relative humidity, keeping the temperature of the yeast material at 35 ℃, and turning the spores from yellow to green after 16 hours;
step four, fermentation:
(1) and a high-temperature regulation and control fermentation stage, wherein after the dough leaven is mixed with saline water, at the temperature of 42-45 ℃, effective components such as protein, starch and the like in the raw materials are hydrolyzed for 65% at a higher temperature within 120h in a short time, so that the leaven is softened to form semi-fluid soy sauce mash, and the mechanical conveying is facilitated. At the moment, the reducing sugar in the sauce mash reaches 24g/100g, and the amino acid nitrogen reaches 0.38g/100 g; the ratio of the mixed brine to the yeast is 0.6: 1; the brine concentration is 13 Baume degrees;
(2) a second-stage medium-temperature fermentation stage: after fermenting for 120 hours, performing medium-temperature fermentation at 30-35 ℃ for 27 days, wherein in the stage, under the action of a medium-temperature enzyme system and beneficial microorganisms, partial starch, protein and other substances are continuously hydrolyzed, and meanwhile, the intermediate metabolites of the sauce mash are increased and interact, so that the sauce mash is gradually fine and thick in body state, deep in color and flavor and increased in flavor;
(3) three stages of large temperature difference temperature control after-ripening fermentation: after-ripening fermentation at a high temperature difference of 28-43 ℃ for 28 days, the surface temperature of the sauce mash reaches 43 ℃ under the irradiation of sunlight, the temperature of the sauce mash at the bottom is about 28 ℃, the middle-temperature and low-temperature microorganisms and the enzyme system simultaneously act and coordinate with each other, the sauce mash at the surface is sun-dried and fully contacts with oxygen, and the Maillard reaction is accelerated. The sauce is stirred for 2 times every day, so that the temperatures of different levels above and below the sauce mash are changed mutually, the sauce mash is suitable for the combined action of high, medium and low temperature microorganisms and enzyme systems which react more complexly at the stage, and the reactions are mutually promoted and mutually inhibited to form various flavor substances such as organic acids, alcohols, esters, aldehydes, phenols, ketones and the like, thereby enriching the taste, aroma, posture and color of the flour sauce. Various flavor substances are mutually coordinated, so that the product has bright color, thick body, rich sauce flavor, sweet taste, freshness and palatable salt taste.
The whole fermentation process is 60 days, and the content of reducing sugar in the nutrient substances in the product reaches 26.5g/100 g; the content of amino acid nitrogen reaches 0.50g/100 g; the product can be compared favorably with the traditional natural sun-dried sweet fermented flour paste product.
Comparative example one:
the method for producing the sweet fermented flour paste of this example was as follows:
step one, steaming: taking wheat flour as a raw material, adding 15kg of water into 50kg of wheat flour, and adding into a sauce steaming machine for steaming to obtain cooked flour granules; controlling the pressure to be 0.2-0.25 kPa in the steaming process, and steaming for 5 min;
and step two, inoculation: spreading the cooked flour particles, naturally cooling to below 40 ℃, adding the mold starter, and uniformly stirring until the inoculation amount is three ten-thousandth;
step three, starter propagation: filling the yeast material into a yeast tray, wherein the thickness of a material layer is 20-25 cm; ventilating to reduce the temperature of the yeast material to be below 30 ℃, performing static culture for 5 hours, starting to rise the temperature of the yeast material in the static stage, intermittently inputting circulating air at the moment, keeping the temperature of the yeast material at 33-35 ℃, continuously rising the temperature of the yeast material, enabling the temperature of the yeast material to be caked and the material to be white, inputting cold air to reduce the temperature of the yeast material to be 30 ℃, turning over the yeast material, continuously and intermittently ventilating slowly, keeping the temperature of the yeast material at 35 ℃, turning over the yeast material again in the period, slowly rising the temperature of the yeast material, enabling spores to grow on the top of surface layer mycelia, gradually turning yellow the color of the yeast material along with the prolonging of time, inputting circulating air into a continuous phase yeast tray at the moment, adjusting the temperature of the room temperature and the relative humidity, keeping the temperature of the yeast material at 35 ℃, and turning the spores from yellow to green after 16 hours;
step four, fermentation: pouring the finished koji into a water bath heat preservation fermentation tank, and pouring saline water with the concentration of 13 Baume degrees, wherein the ratio of the mixed saline water to the koji is 0.6: 1;
soaking the yeast for 3 days, keeping the water temperature in a water bath at 45 ℃, then using heat preservation water at 50 ℃, keeping the product temperature at 40 ℃, fermenting for 10 days, and targeting twice in the morning and at night every day; fermenting for 12 days by using 45 ℃ of heat preservation water and 45 ℃ of product temperature, and finally fermenting for 10 days by using 40 ℃ of heat preservation water and 40 ℃ of product temperature, wherein the sauce is turned over once every two days.
The fermentation time of the comparative example is 32 days in total, the fermentation process is also divided into three sections, but the temperature difference of the three sections is small, and the content of reducing sugar in the nutrient substances in the product is 21.5g/100 g; the content of amino acid nitrogen reaches 0.40g/100g, and the taste and quality of the sweet fermented flour paste are not as same as those of the sweet fermented flour pastes obtained in examples 1-2.
Comparative example two:
the method for producing the sweet fermented flour paste of this example was as follows:
step one, steaming: taking wheat flour as a raw material, adding 15kg of water into 50kg of wheat flour, and adding into a sauce steaming machine for steaming to obtain cooked flour granules; controlling the pressure to be 0.2-0.25 kPa in the steaming process, and steaming for 5 min;
and step two, inoculation: spreading the cooked flour particles, naturally cooling to below 40 ℃, adding the mold starter, and uniformly stirring until the inoculation amount is three ten-thousandth;
step three, starter propagation: filling the yeast material into a yeast tray, wherein the thickness of a material layer is 20-25 cm; ventilating to reduce the temperature of the yeast material to be below 30 ℃, performing static culture for 5 hours, starting to rise the temperature of the yeast material in the static stage, intermittently inputting circulating air at the moment, keeping the temperature of the yeast material at 33-35 ℃, continuously rising the temperature of the yeast material, enabling the temperature of the yeast material to be caked and the material to be white, inputting cold air to reduce the temperature of the yeast material to be 30 ℃, turning over the yeast material, continuously and intermittently ventilating slowly, keeping the temperature of the yeast material at 35 ℃, turning over the yeast material again in the period, slowly rising the temperature of the yeast material, enabling spores to grow on the top of surface layer mycelia, gradually turning yellow the color of the yeast material along with the prolonging of time, inputting circulating air into a continuous phase yeast tray at the moment, adjusting the temperature of the room temperature and the relative humidity, keeping the temperature of the yeast material at 35 ℃, and turning the spores from yellow to green after 16 hours;
step four, fermentation: pouring the finished koji into a water bath heat preservation fermentation tank, pouring saline water with the concentration of 13 Baume degrees, soaking the koji for 3 days, keeping the water temperature of the water bath tank at 45-50 ℃, then using heat preservation water with the temperature of 50 ℃, keeping the product temperature at 45-48 ℃, fermenting for 25 days, targeting twice in the morning and at the evening every day, and turning over the sauce once every day.
The fermentation time of the comparative example is 25 days in total, and the content of reducing sugar in the nutrient in the product is 20.9g/100 g; the content of amino acid nitrogen reaches 0.34g/100g, and the taste and quality of the sweet fermented flour paste are not as good as those of the sweet fermented flour pastes obtained in examples 1-2.
The detection of the nutrient components is carried out according to the SB/t 10296-2009 industry standard. Wherein the physicochemical indexes of the nutrient contents of the sweet fermented flour paste products of the examples 1-2 are far more than the specification of the physicochemical indexes of the food additives of 3.5 in the standard.
Sensory characteristics were measured for examples 1 to 2 and comparative examples 1 to 2. The sensory characteristic detection is carried out according to the SB/t 10296-. Wherein the four indexes of color, aroma, taste and body form of the sweet fermented flour paste product of the example 1-2 all meet the specification of 1.2 sensory characteristics in the SB/t 10296-.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The description and examples are intended to be illustrative only.
Claims (9)
1. A fermentation method for improving the quality of sweet fermented flour paste is characterized in that three-stage temperature-controlled fermentation is adopted in the fermentation process, wherein the third stage fermentation is large-temperature-difference after-ripening fermentation, and the temperature difference between the surface layer and the bottom is 20-25 ℃.
2. The fermentation method for improving the quality of the sweet fermented flour paste as claimed in claim 1, wherein the fermentation is performed by mixing the yeast with saline water and then performing a high-temperature controlled fermentation, wherein the fermentation temperature is 43-45 ℃, and the high-temperature softening hydrolysis fermentation is performed until the hydrolysis degree of the raw material is more than 60%; then carrying out two-stage medium-temperature fermentation at the fermentation temperature of 30-35 ℃ for 25-27 d; and finally, carrying out three-stage large-temperature-difference temperature-control after-ripening fermentation, wherein the surface temperature of the sauce mash in the fermentation process is 40-45 ℃, the temperature difference between the surface layer and the bottom is 20-25 ℃, and the total fermentation time is 60 d.
3. The fermentation method for improving the quality of the sweet fermented flour paste as claimed in claim 2, wherein the fermentation time of the one-stage high-temperature controlled fermentation is 72-120 h.
4. The fermentation method for improving the quality of the sweet fermented flour paste as claimed in claim 2, wherein the fermentation time of the three-stage large temperature difference temperature control after-ripening fermentation process is 28-30 days.
5. The fermentation method for improving the quality of the sweet fermented flour paste according to claim 2, wherein the three-stage large temperature difference temperature control after-ripening fermentation process utilizes sunlight for temperature control.
6. The fermentation method for improving the quality of the sweet fermented flour paste according to claim 2, wherein the paste is stirred for 2-3 times per day in the three-stage large-temperature-difference temperature-control after-ripening fermentation process.
7. The fermentation method for improving the quality of sweet fermented flour paste according to claim 2, wherein the temperature difference between the surface layer and the bottom in the three-stage large temperature difference temperature control after-ripening fermentation process is 20 ℃.
8. A method for producing sweet fermented flour paste, characterized in that the fermentation process employs the fermentation method as claimed in claims 1 to 7.
9. A sweet fermented soybean paste produced by the production method according to claim 8, wherein the amino acid content is 0.45g to 0.55g/100g on average; the content of reducing sugar is 26g-27g/100g on average.
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