CN113170876A - Preparation method of flour paste - Google Patents
Preparation method of flour paste Download PDFInfo
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- CN113170876A CN113170876A CN202110568816.4A CN202110568816A CN113170876A CN 113170876 A CN113170876 A CN 113170876A CN 202110568816 A CN202110568816 A CN 202110568816A CN 113170876 A CN113170876 A CN 113170876A
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- 235000013312 flour Nutrition 0.000 title claims abstract description 134
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 79
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 59
- 238000003756 stirring Methods 0.000 claims abstract description 36
- 235000015067 sauces Nutrition 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 22
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 241000209140 Triticum Species 0.000 claims description 63
- 235000021307 Triticum Nutrition 0.000 claims description 63
- 239000000796 flavoring agent Substances 0.000 claims description 50
- 235000013355 food flavoring agent Nutrition 0.000 claims description 42
- 235000013555 soy sauce Nutrition 0.000 claims description 38
- 238000000855 fermentation Methods 0.000 claims description 29
- 230000004151 fermentation Effects 0.000 claims description 29
- 239000006227 byproduct Substances 0.000 claims description 25
- 235000013339 cereals Nutrition 0.000 claims description 23
- 108010059892 Cellulase Proteins 0.000 claims description 13
- 108010059820 Polygalacturonase Proteins 0.000 claims description 13
- 229940106157 cellulase Drugs 0.000 claims description 13
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 13
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 229940088598 enzyme Drugs 0.000 claims description 11
- 239000007858 starting material Substances 0.000 claims description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 239000011780 sodium chloride Substances 0.000 claims description 10
- 241000228245 Aspergillus niger Species 0.000 claims description 7
- 240000006439 Aspergillus oryzae Species 0.000 claims description 7
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 7
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 6
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 239000004382 Amylase Substances 0.000 claims description 3
- 108010065511 Amylases Proteins 0.000 claims description 3
- 102000013142 Amylases Human genes 0.000 claims description 3
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- 235000019418 amylase Nutrition 0.000 claims description 3
- 235000015927 pasta Nutrition 0.000 claims 1
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- 229920002472 Starch Polymers 0.000 abstract description 8
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- 230000000052 comparative effect Effects 0.000 description 8
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- 239000012535 impurity Substances 0.000 description 7
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- 239000002131 composite material Substances 0.000 description 6
- 150000001875 compounds Chemical class 0.000 description 5
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- 150000003839 salts Chemical class 0.000 description 2
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- 239000002699 waste material Substances 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000571 coke Substances 0.000 description 1
- 238000004939 coking Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
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- 230000002195 synergetic effect Effects 0.000 description 1
- 235000019583 umami taste Nutrition 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
Abstract
The application discloses a flour paste preparation method, and belongs to the technical field of food processing. The method comprises the following steps: frying and curing the first raw material, then crushing, cooling, adding water, stirring and fermenting to finally obtain flour paste; or parching the second material, cooling, adding water, stirring, and fermenting to obtain flour paste. The method can be used for cooking the raw materials by frying, destroying the macromolecular structure of starch in the raw materials, reducing the viscosity of the mixture of water and the raw materials, greatly reducing the cleaning difficulty of equipment, omitting the noodle steaming process in the traditional noodle sauce preparation method, reducing the labor intensity and shortening the production period.
Description
Technical Field
The application relates to a preparation method of flour paste, belonging to the technical field of food processing.
Background
The flour paste is a seasoning paste made of flour. The flour paste is rich in protein, various amino acids and vitamins essential to human body, has rich nutritive value, is suitable for being eaten with rice or bread and dipped, and is also an indispensable auxiliary material for producing pickles.
The traditional flour paste is prepared by using flour as a main raw material and performing the working procedures of flour pretreatment, water adding, steaming, natural fermentation and the like. The fermented flour paste mainly contains dextrin, reducing sugar, protein hydrolysis intermediate product, amino acid, salt, organic acid, pigment, a small amount of cellulose and volatile aroma substances except water, and the components jointly form the taste, flavor, aroma and posture of the flour paste.
The traditional technology is a process for pretreating flour in natural fermentation sauce making by adding water and steaming, and comprises the steps of uniformly stirring water and flour, wherein the flour contains a large amount of starch which is macromolecular carbohydrate, so that the viscosity is high in the process of stirring and mixing with the water, the starch is easy to adhere to equipment, the difficulty in cleaning the equipment is increased, and then the mixture of the water and the flour is steamed. Meanwhile, the produced finished product may have the problems of impure taste, not strong delicate flavor, dark color and insufficient aroma.
During the production process of soy sauce, a large amount of difficult-to-dissolve soy sauce byproducts are generated, a large amount of salt, protein, a small amount of sugar, bouquet and active yeast and other fragrant substances exist in the soy sauce byproducts, and the soy sauce byproducts are generally difficult to treat and are generally thrown away, so that not only is the resource waste caused, but also the environmental pollution is caused. There is no research on the application of soy sauce by-products to the preparation process of flour paste to change the flavor and color of the flour paste.
Disclosure of Invention
In order to solve at least one problem, the method for preparing the flour paste is provided, and the method cures raw materials by frying, breaks the macromolecular structure of starch in the raw materials, reduces the viscosity of a mixture of water and the raw materials, greatly reduces the cleaning difficulty of equipment, omits a flour steaming procedure in the traditional flour paste preparation method, reduces the labor intensity and shortens the production period.
The technical scheme of the application is as follows:
the preparation method of the flour paste comprises the following steps:
frying the first raw material for curing, then crushing, cooling, adding water for stirring, and fermenting to finally obtain the flour paste; or
And (3) frying the second raw material for curing, then cooling, adding water, stirring and fermenting to finally obtain the flour paste.
Optionally, the first raw material is wheat grains and the second raw material is wheat flour; when the wheat grains are fried, the surface turns from golden yellow to brownish red.
Optionally, the frying temperature of the first raw material is 50-400 ℃;
further, the frying temperature of the first raw material is 100-400 ℃;
further, the frying temperature of the first raw material is 200-400 ℃;
furthermore, the frying temperature is 300-360 ℃, and the frying time is 30-60 s.
The frying temperature of the second raw material is 50-150 ℃;
preferably, the frying temperature of the second raw material is 80-120 ℃.
Optionally, the first raw material is crushed to below 60 meshes and cooled to 20-45 ℃.
Preferably, the first raw material is crushed to below 30 meshes and cooled to 30-40 ℃.
Optionally, the fermentation comprises:
inoculating Aspergillus oryzae and/or Aspergillus niger and starter propagation to the first raw material or the second raw material after water stirring, adding saline water, and stirring to obtain sauce mash;
uniformly mixing cellulase, pectinase and soy sauce by-products, and standing to obtain a flour paste flavoring agent;
and adding the flour paste flavoring agent into the sauce mash to perform a fermentation reaction until the sauce mash added with the flour paste flavoring agent becomes thin and liquid is separated out, and then fermenting to be mature.
Optionally, the fermentation comprises: adding biological enzyme into the first raw material or the second raw material after adding water and stirring, performing enzymolysis, and then adding saline water and uniformly stirring to obtain sauce mash;
uniformly mixing cellulase, pectinase and soy sauce by-products, and standing to obtain a flour paste flavoring agent;
and adding the flour paste flavoring agent into the sauce mash to perform a fermentation reaction until the sauce mash added with the flour paste flavoring agent becomes thin and liquid is separated out, and then fermenting to be mature.
Optionally, the mass of the cellulase accounts for 0.01-0.03% of the mass of the first raw material or the second raw material, the mass of the pectinase accounts for 0.005-0.02% of the mass of the first raw material or the second raw material, and the mass of the soy sauce byproduct accounts for 5-15% of the mass of the first raw material or the second raw material;
the standing temperature of the flour paste flavoring agent is 30-60 ℃, and the standing time is 15-30 h.
Optionally, the mass of the cellulase accounts for 0.02% of the mass of the first raw material or the second raw material, the mass of the pectinase accounts for 0.01% of the mass of the first raw material or the second raw material, and the mass of the soy sauce byproduct accounts for 8% -15% of the mass of the first raw material or the second raw material;
the standing temperature of the flour paste flavoring agent is 40-50 ℃, and the standing time is 20-30 h.
Optionally, the first raw material is fried by a wheat frying machine;
in the step of adding water and stirring, the added water accounts for 10-90% of the weight of the first raw material or the second raw material.
Preferably, in the step of adding water and stirring, the added water accounts for 20-60% of the weight of the first raw material or the second raw material.
More preferably, in the step of adding water and stirring, the amount of water added is 30 to 40 percent of the weight of the first raw material or the second raw material.
Optionally, the biological enzyme comprises one or more of amylase, saccharifying enzyme, protease.
Benefits of the present application include, but are not limited to:
1. according to the preparation method of the flour paste, the raw materials are cured by frying, the high molecular structure of starch in the raw materials is damaged, the viscosity of the mixture of water and the raw materials is reduced, the cleaning difficulty of equipment is greatly reduced, the process of steaming flour in the traditional flour paste preparation method is omitted, the labor intensity is reduced, and the production period is shortened.
2. According to the preparation method of the flour paste, when the frying temperature is 300-360 ℃, the wheat grains need 40-50s after being fried and cured to be golden yellow or brownish red, and the production period of the flour paste is shortened.
3. According to the preparation method of the flour paste, in the fermentation process of the flour paste, the soy sauce byproduct is added into the soy sauce mash, a new product with flavor difference from the traditional flour paste is developed by utilizing the processing characteristics, the complementary characteristics of nutrient components and the synergistic action principle of flavor of the soy sauce byproduct, and the finally obtained flour paste has strong aroma, delicious taste, luster, moderate viscosity, full mouthfeel and short production period; meanwhile, the waste of soy sauce byproducts is reduced, and the pollution to the environment is reduced.
Detailed Description
The present application will be described in detail with reference to examples, but the present application is not limited to these examples.
The raw materials in the examples of the present application were all purchased commercially, unless otherwise specified.
The preparation method of the flour paste comprises the following steps:
1. removing impurities from wheat grains: after the wheat grains are subjected to air separation and screening for impurity removal, a small amount of water is moistened for 4-8 hours, and the purpose of moistening is to ensure that the wheat grains absorb water to be convenient for puffing in subsequent frying and simultaneously prevent the surfaces of the wheat grains from being scorched;
2. curing the wheat grains: the wheat grains after being moistened are fried by a wheat frying machine until the surfaces of the fried wheat grains are from golden yellow to brownish red, the frying temperature is 300-360 ℃, and the frying time is 40-50 s; or
Directly frying wheat flour in a special marmite at 80-120 deg.C;
3. crushing raw materials: pulverizing parched semen Tritici Aestivi to below 30 mesh, cooling to 30-40 deg.C to obtain semen Tritici Aestivi powder;
4. adding water and stirring: adding water accounting for 30-40% of the wheat flour mass into the wheat flour, and uniformly stirring;
5. fermentation:
(1) inoculation: inoculating a composite strain of aspergillus oryzae and aspergillus niger to the mixture of the wheat flour and the water obtained in the step 4, wherein the inoculation amount of the composite strain is 3-5% of the weight of the wheat flour;
(2) preparing yeast: ventilating and making yeast for 30h at the temperature of 30-40 ℃, and transferring the mixture to a fermentation tank when the surface of the mixture is yellowish;
(3) preparing sauce mash: adding 17 Baume saline water with the same mass as the mixture into a fermentation tank after starter propagation, and uniformly stirring to obtain soy sauce mash;
(4) uniformly mixing 0.01-0.03% of cellulase, 0.005-0.02% of pectinase and 5-15% of finely crushed soy sauce by-product according to the mass of wheat flour to obtain a flour paste flavoring agent, keeping the temperature at 40-50 ℃, standing the flour paste flavoring agent for 24 hours, and adding the flour paste flavoring agent into soy sauce mash;
(5) fermenting the sauce mash added with the flour paste flavoring agent at 20-40 deg.C for 40-60 days until the sauce mash added with the flour paste flavoring agent becomes thin and liquid is separated out, fermenting to maturity to obtain the flour paste
Example 1
The preparation method of the flour paste 1# comprises the following steps:
1. removing impurities from wheat grains: after the wheat grains are subjected to air separation and screening for impurity removal, a small amount of water is added for 6 hours;
2. curing the wheat grains: the wheat grains after being moistened are fried by a wheat frying machine until the surfaces of the fried wheat grains are from golden yellow to brownish red, the frying temperature is 330-340 ℃, and the frying time is 40-50 s;
3. crushing raw materials: pulverizing parched semen Tritici Aestivi to below 30 mesh, and cooling to 35 deg.C to obtain wheat flour;
4. adding water and stirring: adding water accounting for 35% of the wheat flour mass into the wheat flour, and uniformly stirring;
5. fermentation:
(1) inoculation: inoculating a composite strain of aspergillus oryzae and aspergillus niger to the mixture of the wheat flour and the water obtained in the step 4, wherein the inoculation amount of the composite strain is 4% of the weight of the wheat flour;
(2) preparing yeast: ventilating at 35 deg.C for making starter for 30h, and transferring the yellowish mixture surface to a fermentation tank;
(3) preparing sauce mash: adding 17 Baume saline water with the same mass as the mixture into a fermentation tank after starter propagation, and uniformly stirring to obtain soy sauce mash;
(4) uniformly mixing 0.02% of cellulase, 0.01% of pectinase and 10% of finely crushed soy sauce by-product according to the mass of wheat flour to obtain a flour paste flavoring agent, keeping the temperature at 45 ℃, standing the flour paste flavoring agent for 24 hours, and adding the flour paste flavoring agent into soy sauce mash;
(5) fermenting the sauce mash added with the flour paste flavoring agent at 30 deg.C for 40-60 days until the sauce mash added with the flour paste flavoring agent becomes thin and liquid is separated out, and fermenting to maturity to obtain flour paste No. 1.
Example 2
The preparation method of the flour paste 2# comprises the following steps:
1. curing the wheat flour: parching wheat flour with special casserole at 100 deg.C for 5-8min, and cooling to 35 deg.C to obtain cooked wheat flour;
2. adding water and stirring: adding water accounting for 35% of the wheat flour mass into the cooked wheat flour, and uniformly stirring;
3. fermentation:
(1) inoculation: inoculating a composite strain of aspergillus oryzae and aspergillus niger to the mixture of the cooked wheat flour and water obtained in the step 2, wherein the inoculation amount of the composite strain is 4% of the weight of the wheat flour;
(2) preparing yeast: ventilating at 35 deg.C for 30h to make starter, and transferring to fermentation tank when the surface of the mixture is yellowish;
(3) preparing sauce mash: adding 17 Baume saline water with the same mass as the mixture into a fermentation tank after starter propagation, and uniformly stirring to obtain soy sauce mash;
(4) uniformly mixing 0.02% of cellulase, 0.01% of pectinase and 10% of finely crushed soy sauce by-product according to the mass of the wheat flour to obtain a flour paste flavoring agent, keeping the temperature at 45 ℃, standing the flour paste flavoring agent for 24 hours, and adding the flour paste flavoring agent into the soy sauce mash;
(5) fermenting the sauce mash added with the flour paste flavoring agent at 30 deg.C for 40-60 days until the sauce mash added with the flour paste flavoring agent becomes thin and liquid is separated out, and fermenting to maturity to obtain flour paste # 2.
Example 3
The preparation of the flour paste 3# comprises the following steps:
the difference from example 1 is:
5. fermentation:
(1) adding a complex enzyme of amylase, saccharifying enzyme and protease into the mixture of the wheat and the water obtained in the step 4, transferring the mixture to a fermentation tank for enzymolysis reaction, and then adding 17 Baume saline water with the same mass as the mixture and uniformly stirring to obtain soy sauce mash;
(2) uniformly mixing 0.02% of cellulase, 0.01% of pectinase and 10% of finely crushed soy sauce by-product according to the mass of the wheat flour to obtain a flour paste flavoring agent, keeping the temperature at 45 ℃, standing the flour paste flavoring agent for 24 hours, and adding the flour paste flavoring agent into the soy sauce mash;
(3) fermenting the sauce mash added with the flour paste flavoring agent at 30 deg.C for 40-60 days until the sauce mash added with the flour paste flavoring agent becomes thin and liquid is separated out, and fermenting to maturity to obtain flour paste # 3.
Example 4
The preparation method of the flour paste 4# comprises the following steps:
the difference from example 1 is:
in (4) of step 5, a soy sauce byproduct finely pulverized at 15% is used.
Finally, flour paste No. 4 is obtained.
Comparative example 1
This example prepares pasta sauce 1' #bya conventional method of preparing pasta sauce, including the steps of:
1. weighing the same amount of wheat flour as in example 1, adding an appropriate amount of water to the wheat flour, kneading the wheat flour into dough, and steaming;
2. adding water and stirring: mashing the steamed dough, adding water accounting for 35% of the mass of the steamed dough into the mashed dough, and uniformly stirring;
3. fermentation:
(1) inoculation: inoculating a compound strain of aspergillus oryzae and aspergillus niger to the mixture of the steamed dough and water obtained in the step 2, wherein the inoculation amount of the compound strain is 4% of the weight of the wheat flour;
(2) preparing yeast: ventilating at 35 deg.C for making starter for 30h, and transferring the yellowish mixture surface to a fermentation tank;
(3) preparing sauce mash: adding 17 Baume saline water with the same mass as the mixture into a fermentation tank after starter propagation, and uniformly stirring to obtain soy sauce mash;
(4) uniformly mixing 0.02% of cellulase, 0.01% of pectinase and 10% of finely crushed soy sauce by-product according to the mass of the wheat flour to obtain a flour paste flavoring agent, keeping the temperature at 45 ℃, standing the flour paste flavoring agent for 24 hours, and adding the flour paste flavoring agent into the soy sauce mash;
(5) fermenting the sauce mash added with the flour paste flavoring agent at 30 ℃ for 40-60 days until the sauce mash added with the flour paste flavoring agent becomes thin and liquid is separated out, and fermenting to mature to finally obtain the flour paste 1' #.
Comparative example 2
The preparation of the flour paste 2' # comprises the following steps:
1. removing impurities from wheat grains: after the wheat grains are subjected to air separation and screening for impurity removal, a small amount of water is added for 6 hours;
2. curing the wheat grains: the wheat grains after being moistened are fried by a wheat frying machine until the surfaces of the fried wheat grains are from golden yellow to brownish red, the frying temperature is 330-340 ℃, and the frying time is 40-50 s;
3. crushing raw materials: pulverizing parched semen Tritici Aestivi to below 30 mesh, and cooling to 35 deg.C to obtain wheat flour;
4. adding water and stirring: adding water accounting for 35% of the wheat flour mass into the wheat flour, and uniformly stirring;
5. fermentation:
(1) inoculation: inoculating the compound strain of aspergillus oryzae and aspergillus niger to the mixture of the wheat flour and the water obtained in the step 4;
(2) preparing yeast: ventilating at 35 deg.C for 30h to make starter, and transferring to fermentation tank when the surface of the mixture is yellowish;
(3) preparing sauce mash: adding 17 Baume saline water with the same mass as the mixture into a fermentation tank after starter propagation, and uniformly stirring to obtain soy sauce mash;
(4) fermenting the sauce mash at 30 deg.C for 40-60 days until the sauce mash added with flour sauce flavoring agent becomes thin and liquid is separated out, and fermenting to mature to obtain flour sauce 2' #.
Comparative example 3
The preparation of the sauce 3' # comprises the following steps:
the difference from example 1 is: 20% finely pulverized soy sauce by-product was used.
Finally, the flour paste 3' #isobtained.
The results of fermented pasta sauce of each example and comparative example are shown in table 1.
TABLE 1
Compared with the comparative example 1, the method omits the processes of dough kneading and steaming in the traditional flour paste preparation method, wheat grains are directly cooked by high-temperature frying, the high-temperature frying destroys the long-chain structure of starch in wheat, so that the viscosity of the mixture of water and starch in wheat flour is reduced, the cleaning difficulty of equipment is reduced, the production period is shortened, the labor intensity of workers is reduced, the production cost is reduced, the coking of starch is promoted, and the raw materials generate unique coke aroma and bright color.
Example 1 the addition of soy sauce by-product was increased in the fermentation step compared to comparative example 2, and the fermented soybean paste prepared in comparative example 2 had slightly inferior flavor to that prepared in example 1, and the umami taste was significantly insufficient in the sense of taste.
Example 4 the amount of soy sauce by-products was increased relative to the process of comparative example 3, and when the amount of soy sauce by-products exceeded 15% of the raw materials, the original flavor and taste of the pasta sauce were affected, the color of the pasta sauce was darkened, and the pasta sauce contained certain impurities, affecting the quality of the pasta sauce.
Compared with the embodiment 3, the yeast making process of the embodiment 1 is replaced by the compound enzyme, and compared with the compound enzyme, the enzyme system generated by yeast making is more complex and diversified, and the product flavor is more abundant.
The above description is only an example of the present application, and the protection scope of the present application is not limited by these specific examples, but is defined by the claims of the present application. Various modifications and changes may occur to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the technical idea and principle of the present application should be included in the protection scope of the present application.
Claims (10)
1. The preparation method of the flour paste is characterized by comprising the following steps:
frying the first raw material for curing, then crushing, cooling, adding water for stirring, and fermenting to finally obtain the flour paste; or
And (3) frying the second raw material for curing, then cooling, adding water, stirring and fermenting to finally obtain the flour paste.
2. The method for preparing a pasta according to claim 1, wherein the first raw material is wheat grains and the second raw material is wheat flour;
when the wheat grains are fried, the surface turns from golden yellow to brownish red.
3. The preparation method of the flour paste as claimed in claim 1, wherein the frying temperature of the first raw material is 50-400 ℃;
preferably, the frying temperature of the first raw material is 100-400 ℃;
more preferably, the frying temperature is 300-360 ℃;
the frying temperature of the second raw material is 50-150 ℃;
preferably, the frying temperature of the second raw material is 80-120 ℃.
4. The method for preparing a fermented flour paste according to claim 1, wherein the first raw material is pulverized to 60 mesh or less and cooled to 20 ℃ to 45 ℃.
5. The method for preparing a fermented dough according to claim 1, wherein the fermentation comprises:
inoculating Aspergillus oryzae and/or Aspergillus niger and starter propagation to the first raw material or the second raw material after water stirring, adding saline water, and stirring to obtain sauce mash;
uniformly mixing cellulase, pectinase and soy sauce by-products, and standing to obtain a flour paste flavoring agent;
and adding the flour paste flavoring agent into the sauce mash to perform a fermentation reaction until the sauce mash added with the flour paste flavoring agent becomes thin and liquid is separated out, and then fermenting to be mature.
6. The method for preparing a fermented dough according to claim 1, wherein the fermentation comprises: adding biological enzyme into the first raw material or the second raw material after adding water and stirring, performing enzymolysis, and then adding saline water and uniformly stirring to obtain sauce mash;
uniformly mixing cellulase, pectinase and soy sauce by-products, and standing to obtain a flour paste flavoring agent;
and adding the flour paste flavoring agent into the sauce mash to perform a fermentation reaction until the sauce mash added with the flour paste flavoring agent becomes thin and liquid is separated out, and then fermenting to be mature.
7. The method for preparing a fermented flour paste according to claim 5 or 6, wherein the mass of the cellulase is 0.01-0.03% of the mass of the first raw material or the second raw material, the mass of the pectinase is 0.005-0.02% of the mass of the first raw material or the second raw material, and the mass of the soy sauce byproduct is 5-15% of the mass of the first raw material or the second raw material;
the standing temperature of the flour paste flavoring agent is 30-60 ℃, and the standing time is 15-30 h.
8. The method for preparing a fermented flour paste according to claim 7, wherein the mass of the cellulase is 0.02% of the mass of the first raw material or the second raw material, the mass of the pectinase is 0.01% of the mass of the first raw material or the second raw material, and the mass of the soy sauce byproduct is 8% -15% of the mass of the first raw material or the second raw material;
the standing temperature of the flour paste flavoring agent is 40-50 ℃, and the standing time is 20-30 h.
9. The method of preparing a fermented flour paste according to claim 1, wherein the first raw material is roasted by a wheat roasting machine;
in the step of adding water and stirring, the added water accounts for 10-90% of the weight of the first raw material or the second raw material.
10. The method for preparing a fermented flour paste according to claim 6, wherein the biological enzyme comprises one or more of amylase, saccharifying enzyme and protease.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105433352A (en) * | 2015-11-24 | 2016-03-30 | 全椒井府富硒生态牧业有限公司 | Selenium-rich sweet fermented flour paste |
| CN109198584A (en) * | 2018-08-28 | 2019-01-15 | 李锦记（新会）食品有限公司 | Soy sauce flavor components and its preparation method and application |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105433352A (en) * | 2015-11-24 | 2016-03-30 | 全椒井府富硒生态牧业有限公司 | Selenium-rich sweet fermented flour paste |
| CN109198584A (en) * | 2018-08-28 | 2019-01-15 | 李锦记（新会）食品有限公司 | Soy sauce flavor components and its preparation method and application |
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