CN1486629A - Production method of edible sauce powder - Google Patents
Production method of edible sauce powder Download PDFInfo
- Publication number
- CN1486629A CN1486629A CNA031341446A CN03134144A CN1486629A CN 1486629 A CN1486629 A CN 1486629A CN A031341446 A CNA031341446 A CN A031341446A CN 03134144 A CN03134144 A CN 03134144A CN 1486629 A CN1486629 A CN 1486629A
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- CN
- China
- Prior art keywords
- sauce
- edible
- powder
- finished product
- paste
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 46
- 239000000843 powder Substances 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 15
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 14
- 238000000889 atomisation Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 239000000084 colloidal system Substances 0.000 claims abstract description 4
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 8
- 238000005516 engineering process Methods 0.000 claims description 7
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 235000011837 pasties Nutrition 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 239000012266 salt solution Substances 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 2
- 240000004160 Capsicum annuum Species 0.000 claims description 2
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 235000015278 beef Nutrition 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 235000012054 meals Nutrition 0.000 claims description 2
- 235000014102 seafood Nutrition 0.000 claims description 2
- 230000007306 turnover Effects 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000002245 particle Substances 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 3
- 230000008859 change Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000001694 spray drying Methods 0.000 abstract description 2
- 230000007547 defect Effects 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 238000005086 pumping Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 15
- 239000003795 chemical substances by application Substances 0.000 description 9
- 238000000034 method Methods 0.000 description 3
- 238000010411 cooking Methods 0.000 description 2
- 230000007123 defense Effects 0.000 description 2
- 238000005238 degreasing Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000003450 growing effect Effects 0.000 description 1
- 239000000383 hazardous chemical Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 108010090785 inulinase Proteins 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000007747 plating Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000012372 quality testing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000004763 spore germination Effects 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
Abstract
A method for producing edible sauce powder for removing water in edible sauce comprises the production process of traditional viscous sauce, and the technical key points are as follows: adding 2-10% water into the finished bean paste, grinding by colloid mill to obtain paste with particle size of 40-100 mesh; pumping the paste into a drier by a pipeline pump for atomization, drying and sterilization, wherein the inlet temperature of the drier is 100-300 ℃, the outlet air exhaust temperature is 70-90 ℃, and the finished product is obtained after packaging, and the water content of the finished product is 5-15% of the total amount. The invention uses traditional thick bean paste or defatted bean paste, and uses advanced spray drying equipment to prepare edible paste powder through high-temperature atomization drying under the condition of unchanged traditional flavor and nutrition, thereby overcoming some defects of the traditional paste and basically meeting the requirements of consumers. The invention ensures the color, the fragrance and the taste of the original traditional flavor, and ensures that people can carry and eat conveniently in life through the physical change of the posture; because the food can be sterilized at high temperature, no preservative is added, the shelf life is prolonged, and the edible safety and health of people are fundamentally ensured.
Description
Technical field
The invention belongs to edible salty sauce manufacturing technology field, specifically a kind of production method of edible paste powder of edible salty sauce dehydration.
Background technology
As everyone knows, the development of traditional edible paste has had history in several thousand, owing to be subjected to the restriction of technical conditions, traditional fermentation technology is open production in producing sweat substantially, is easy to be polluted by airborne assorted bacterium.The most ancient and traditional this thick edible paste is continuing all the time, with the raising of people's living standard, people are more and more higher to traditional sauce quality requirement, wish that the beans sauce that is eaten can be easy to carry, do not contain hazardous substance (anticorrisive agent objectionable impurities etc.), time shelf-life need be grown a little or the like.At present, each beans sauce is sold in market or degreasing beans sauce figure is thick, contain about 65% the moisture content of having an appointment, this product figure can't heat sterilization, therefore need to add a certain amount of anticorrisive agent before this packing of product, to suppress varied bacteria growing, the long mould of sauce, problems such as the bloated bag of the salty sauce that sealing is preserved in the storage life.Although the addition of anticorrisive agent has standard, most enterprises all add excessive anticorrisive agent in order to prolong edible salty sauce storage life.According to the interrelated data report, quality testing department detects salty sauce to market, consequently has the anticorrisive agent of edible salty sauce about 90% to exceed standard, and has seriously influenced the healthy of eater.
In addition, because thick salty sauce water content is higher, generally adopt compound plastic bag or plating pot film package bag spring and summer to occur quality problems season easily, as long mould, the bag that expands, damaged, phenomenon such as ooze out, inconvenience is transported and is carried, and can only become the real estate product, is not suitable for selling to the outlying district; Food toos many or too much for use and be difficult to preserve behind the opening in addition, and is outlying and do not have the people in salty sauce manufacturing enterprise area for some, particularly garrisons the frontier defense officers and men in border area, just can't eat appetizing thick salty sauce at any time.
Summary of the invention
The production method that the purpose of this invention is to provide a kind of edible paste powder of removing edible salty sauce moisture content and anticorrisive agent and extending the shelf life.
The object of the present invention is achieved like this: it comprises the production technology of traditional salty sauce, this technology is: choose soybean or defatted soybean earlier, through broken, add that the water material moistening is mixed thoroughly, boiling, the cooling that takes the dish out of the pot, connect bacterium, go into deep closet, turn over song, Cheng Qu, add salt solution, pit entry fermentation, drive rake, several is made rake, levigate and make finished product beans sauce, it is characterized in that: get finished product beans sauce, the water that adds 2-10%, by colloid mill, levigate, its granularity is the 40-100 order, becomes pasty state sauce; By tubing pump pasty state sauce is squeezed into and to be carried out atomization drying and sterilization in the drying machine, the inlet temperature of drying machine is that 100 ℃-300 ℃, outlet temperature of outgoing air are 70-90 ℃, is finished product after the packing, and the finished product water content is the 5-15% of total amount.
The present invention is owing to utilizing traditional thick beans sauce or degreasing beans sauce, by means of advanced person's spray drying device, under traditional properties and nutrition permanence condition, through the high temperature atomization drying, make the edible paste powder, thereby overcome some shortcomings of traditional sauce, satisfy the demands of consumers substantially.The present invention can prevent various varied bacteria growings under the situation that does not add any anticorrisive agent, the long mould of sauce, problems such as bag expand, and prolonged the shelf-life widely, when edible, as long as add an amount of water at edible paste powder of the present invention, can become after stirring consistent with traditional flavor, kept original whole composition and content.And be convenient to remote transportation, preservation, outlying and do not have the people in salty sauce manufacturing enterprise area from solved at all for some, and the frontier defense officers and men that garrison the border area, can eat appetizing salty sauce at any time.
The present invention guarantees the color of original traditional properties, through figure's physical change, makes the people can be easy to carry in life, instant; Owing to can pass through high temperature sterilization, therefore need not add any anticorrisive agent, prolonged the shelf-life, guarantee that fundamentally people's edible safety is with healthy.
To be described in further detail invention by example below, but following example only is the present invention's example wherein, the rights protection scope of not representing the present invention and being limited, the scope of the present invention is as the criterion with claims.
The specific embodiment
Example 1
One, the production method of traditional thick salty sauce:
1, it is standby to choose a certain amount of soybean, salt, water by traditional handicraft;
2, the general diameter of raw material crushed particles is 2mm-3mm in process of production, and the material moistening amount of water generally is controlled at about 50%.
3, cooking pressure is controlled at (0.8-1.5) kg/cm
2, the 30 fens kinds of holding time, temperature drops to and connects bacterium (grog moisture content should be controlled at 45%-50%) about 40 ℃ after cooking.
4, yeast making process kind, temperature should be controlled at 30 ℃-37 ℃, in the ventilating fermentation process, to pass through the spore-germination phase, growth period of hypha, mycelia breeding period, spore and is given birth to phase four-stage required time about 25 hours, making into inulinase activity should be about 500 unit, and moisture content generally should be about 30%.
5, fermentation principle and management work, after making, Cheng Qu in time goes into the water-bath fermentation vat, the salt solution that adds (15-16) be ° simultaneously, the ordinary saline amount is that 2.7 times of material quantity get final product, water-soluble fermentation temperature is about 50 ℃, makes rake during the fermentation every day 1-2 time, and fermentation period can obtain finished product sauce for 12-14 days, go out the Chi Houyong mill and be broken into starchiness and have granule, be thick salty sauce.
Two, edible paste powder producing method
1, get above-mentioned traditional thick salty sauce double centner, add water about 5%, by colloid mill, levigate, its granularity is 40 orders-100 orders, makes sauce become pasty state.
2, by tubing pump traditional bean jam is squeezed into and carried out atomization drying in the drying machine, inlet temperature can be controlled in 180 ℃-250 ℃ when dry, and the outlet temperature of outgoing air is about 80 ℃, can kill various assorted bacterium through high temperature drying.
(1), promptly making fineness is the 40-100 order, and water content is about 40 kilograms of 6-8% Fen Droplets beans sauce finished products.
(2), on as required, be 40-100 order edible paste powder by the comminutor deep processing with above-mentioned granularity, promptly can be made into granularity is the granular sauce powder of 0.2-1.5 millimeter.
3, products characteristics
(1) this product drying need not added any anticorrisive agent (because of assorted bacterium is all gone out extremely) after spraying, be dehydrated into powder.
(2) after the packing of product becomes bag, not long mould, the bag that do not expand, the shelf-life can reach 2-3.
(3) product is easy to carry, can directly sell to the outlying district.
(4) product instant can be allocated voluntarily according to amount, and general 1 part of sauce powder can add water purification, about 1.5 times, can be reduced into traditional edible paste, or does dilution by the habits of consumers allotment.
(5) reduction reverts to the form and the local flavor of traditional bean jam behind the edible paste powder thin up, and its nutrition is without any variation.
(6) when edible, also can explode into meat pulp by consumer's requirement, and other flavouring-soy-sauce.
(7) by the demand in market, also can make particle to the edible paste powder through granulator, the consumer is used and edible more convenient.
(8) according to the requirement in market, also the edible paste powder can be added other various flavorings (as chicken meal, powdered beef, seafood powder, chilli powder, green onion powder etc.), make it account for finished product edible paste grain weight amount 1-20%.Can manufacture differently flavoured edible paste powder.
Claims (5)
1, a kind of production method of removing the edible paste powder of edible salty sauce moisture content, it comprises the production technology of traditional salty sauce, this technology is: choose soybean or defatted soybean earlier, through broken, the cooling that adds that the water material moistening is mixed thoroughly, boiling takes the dish out of the pot, connect bacterium, go into deep closet, turn over song, Cheng Qu, add salt solution, pit entry fermentation, drive rake, several is made rake, levigate and make finished product beans sauce, it is characterized in that: get finished product beans sauce, add the water of 2-10%, by colloid mill, levigate, its granularity is the 40-100 order, becomes pasty state sauce; By tubing pump pasty state sauce is squeezed into and to be carried out atomization drying and sterilization in the drying machine, the inlet temperature of drying machine is that 100 ℃-300 ℃, outlet temperature of outgoing air are 70-90 ℃, is finished product after the packing, and the finished product water content is the 5-15% of total amount.
2, production method according to claim 1 is characterized in that: through 180-250 ℃ high temperature drying sterilization.
3, production method according to claim 1 is characterized in that: the finished product water content is the 6-8% of total amount.
4, production method according to claim 1 is characterized in that: granularity is that 40-100 order edible paste powder is made the granular sauce powder that granularity is the 0.2-1.5 millimeter by comminutor.
5, according to claim 1 or 4 described production methods, it is characterized in that: before thick salty sauce is levigate, add an amount of chicken meal, powdered beef, the seafood powder, chilli powder or green onion powder make it account for finished product edible paste grain weight amount 1-20%.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031341446A CN1486629A (en) | 2003-08-22 | 2003-08-22 | Production method of edible sauce powder |
| CNA2004100295803A CN1537453A (en) | 2003-08-22 | 2004-03-26 | Production method of edible sauce powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031341446A CN1486629A (en) | 2003-08-22 | 2003-08-22 | Production method of edible sauce powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1486629A true CN1486629A (en) | 2004-04-07 |
Family
ID=34154396
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA031341446A Pending CN1486629A (en) | 2003-08-22 | 2003-08-22 | Production method of edible sauce powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1486629A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919644A (en) * | 2012-11-21 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Cranberry jam powder |
| CN103263008A (en) * | 2013-06-18 | 2013-08-28 | 四川厚德医药科技有限公司 | Pixian bean sauce and making method thereof |
| CN104323214A (en) * | 2014-10-03 | 2015-02-04 | 青岛和旺食品有限公司 | Technical process for preparing fermented soybean paste |
| CN109198460A (en) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | A kind of meter of koji fermentation salty sauce powder and preparation method thereof |
| CN109329879A (en) * | 2018-12-10 | 2019-02-15 | 山东天博食品配料有限公司 | A kind of preparation method of Korean style thick chilli sauce powder |
| CN110692997A (en) * | 2019-11-06 | 2020-01-17 | 周志胜 | Sauce powder and preparation process thereof |
-
2003
- 2003-08-22 CN CNA031341446A patent/CN1486629A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919644A (en) * | 2012-11-21 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Cranberry jam powder |
| CN103263008A (en) * | 2013-06-18 | 2013-08-28 | 四川厚德医药科技有限公司 | Pixian bean sauce and making method thereof |
| CN104323214A (en) * | 2014-10-03 | 2015-02-04 | 青岛和旺食品有限公司 | Technical process for preparing fermented soybean paste |
| CN109198460A (en) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | A kind of meter of koji fermentation salty sauce powder and preparation method thereof |
| CN109329879A (en) * | 2018-12-10 | 2019-02-15 | 山东天博食品配料有限公司 | A kind of preparation method of Korean style thick chilli sauce powder |
| CN110692997A (en) * | 2019-11-06 | 2020-01-17 | 周志胜 | Sauce powder and preparation process thereof |
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