CN103504279A - Processing method for flavor paste - Google Patents
Processing method for flavor paste Download PDFInfo
- Publication number
- CN103504279A CN103504279A CN201310458978.8A CN201310458978A CN103504279A CN 103504279 A CN103504279 A CN 103504279A CN 201310458978 A CN201310458978 A CN 201310458978A CN 103504279 A CN103504279 A CN 103504279A
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- Prior art keywords
- fermentation
- paste
- yeast
- sauce
- add
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- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 239000000796 flavoring agent Substances 0.000 title abstract description 11
- 235000019634 flavors Nutrition 0.000 title abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 241000894006 Bacteria Species 0.000 claims abstract description 5
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 5
- 240000004922 Vigna radiata Species 0.000 claims abstract description 5
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 5
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 235000013599 spices Nutrition 0.000 claims abstract description 5
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 4
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 4
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims abstract description 4
- 244000068988 Glycine max Species 0.000 claims abstract description 4
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 4
- 235000013922 glutamic acid Nutrition 0.000 claims abstract description 4
- 239000004220 glutamic acid Substances 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 235000015067 sauces Nutrition 0.000 claims description 15
- 230000003203 everyday effect Effects 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 241000186660 Lactobacillus Species 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000001014 amino acid Nutrition 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- 239000012266 salt solution Substances 0.000 abstract 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 238000009413 insulation Methods 0.000 abstract 1
- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 239000004310 lactic acid Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 239000000600 sorbitol Substances 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a processing method for flavor paste of the technical field of paste fermentation. The method comprises the steps of mixing soybean flour and mung bean flour according to the weight ratio of 8:2, adding yeast and flour into the mixture, cutting the dough into blocks after fermentation, steaming and cooling the blocks, cutting the blocks into slices, inoculating aspergillus oryzae spore to the slices, putting the slices into a wooden box for breathable culture at the temperature of 30 to 38 DEG C and the humidity of 60 to 75 percent to obtain paste yeast, smashing the paste yeast, adding a salt solution into the paste yeast, obtaining initial mixture after uniformly stirring the paste yeast and the salt solution, performing sealing fermentation, keeping the temperature to be 48 to 50 DEG C and performing fermentation for 48h during the initial stage of fermentation, performing fermentation for 5 days at 45 DEG C, adding a D110 glutamic acid bacteria liquid, a lactic acid bacteria liquid and sorbitol into the initial mixture, performing insulation fermentation for 12 days at 38 to 40 DEG C, adding spice, sesame and diced meat into the initial mixture after uniformly stirring, and then obtaining the flavor paste after curing. The processing method has the advantages that the fermentation time is effectively reduced through a time-phased temperature control fermentation technology and multi-strain combined fermentation, the content of amino acid nitrogen is improved by more than 43 percent, and the fragrance is strong and the delicate flavor is highlighted.
Description
technical field
The present invention relates to sauce body fermentation technical field, particularly a kind of processing method of flavouring-soy-sauce.
background technology
Sweet fermented flour sauce is a species tool flavoring, especially very general in the north.Sweet fermented flour sauce has experienced special fermentation process, and its sweet taste is from materials such as the maltose producing in sweat, glucose.Delicate flavour decomposes the amino acid producing from protein, adding of salt produced saline taste.Sweet fermented flour sauce contains multiple flavor substance and nutrients, and not only flavour is delicious, and can enrich dish nutrition, increases dish edibility, has the effect that appetizing helps food.
The primary raw material of sweet fermented flour sauce is starchy material, is generally flour, and the not too large difference of manufacture craft and general sauce product can be summarized as raw material-kind of song-koji-add salt solution-fermentation-after-ripening-finished product.
But the production of sweet fermented flour sauce still be take spontaneous fermentation as main, biochemical reaction is slower, and fabrication cycle is generally long, reaches the several months long, although there is now the mode of artificial infection to shorten fermentation time, the flavor quality of product is but difficult to reach the level of traditional zymotic product.
summary of the invention
In order to overcome the above problems, the invention provides that a kind of to take soy noodle and mung bean flour be raw material, shorten fabrication cycle, delicate mouthfeel is smooth, unique flavor, the processing method of nutritious flavouring-soy-sauce.
The present invention is achieved by the following measures:
A processing method for flavouring-soy-sauce, comprises the following steps:
(1) soya bean flour and mung bean flour are mixed by weight 8:2, add yeast and the face of 0.2wt%, 25 ℃ of fermentation strippings and slicings after 1.5 hours, cook, cool completely, be cut into the thin slice that thickness is less than 0.5cm, inoculation aspergillus oryzae spore, inoculum concentration is 6 lgCFU/g, thin slice is piled up thickness and is not more than 5cm, under temperature 30-38 ℃, the condition of humidity 60-75%, be put in tub in ventilative cultivation, every day, stirring was 2-4 time, when total plate count is 8-8.2 lgCFU/g, obtain sauce song;
(2) by the bent pulverizing of sauce, by weight 1:1, add the saline solution of 20wt%, stir evenly and obtain just mixed thing, sealing is fermented, and fermentation condition is as follows: at the fermentation initial stage, keep temperature 48-50 ℃, fermentation 48h; Then 45 ℃ ferment 5 days; Add the lactobacillus suspension that the concentration that accounts for D110 glutamic acid bacterium liquid that just concentration of mixed thing 0.2wt% is 3.2wt%, account for just mixed thing 0.1wt% is 1.4wt% and account for the sorbierite of just mixed thing 0.3wt%, 38-40 ℃ of heat-preservation fermentation 12 days, after stirring evenly, add spice, sesame, meat cubelets, after slaking, obtain flavouring-soy-sauce, between yeast phase, stir 2-3 every day, each 5-6 minute.
Beneficial effect of the present invention:
(1) the flavouring-soy-sauce sauce body glow that method of the present invention is made is glossy, and delicate mouthfeel is smooth, and unique flavor is nutritious, direct-edible, also can when culinary art food, as flavouring, add;
(2) compare with tradition list strain fermentation, by temperature controlled fermentation technology and many strain combined fermentations at times, can effectively shorten fermentation time, traditional zymotic approximately needs 30-40 days, applying this technology is less than 20 days and can completes fermentation, and can improve amino acid nitrogen content more than 43%, make sauce perfume (or spice) stronger, delicate flavour is outstanding.
The specific embodiment
For a better understanding of the present invention, below in conjunction with specific embodiment, further illustrate.
embodiment 1
(1) soya bean flour and mung bean flour are mixed by weight 8:2, add yeast and the face of 0.2wt%, 25 ℃ of fermentation strippings and slicings after 1.5 hours, cook, cool completely, be cut into the thin slice that thickness is less than 0.5cm, inoculation aspergillus oryzae spore, inoculum concentration is 6 lgCFU/g, thin slice is piled up thickness and is not more than 5cm, under temperature 30-38 ℃, the condition of humidity 60-75%, be put in tub in ventilative cultivation, every day, stirring was 2-4 time, when total plate count is 8-8.2 lgCFU/g, obtain sauce song;
(2) by the bent pulverizing of sauce, by weight 1:1, add the saline solution of 20wt%, stir evenly and obtain just mixed thing, sealing is fermented, and fermentation condition is as follows: at the fermentation initial stage, keep temperature 48-50 ℃, fermentation 48h; Then 45 ℃ ferment 5 days; Add the lactobacillus suspension that the concentration that accounts for D110 glutamic acid bacterium liquid that just concentration of mixed thing 0.2wt% is 3.2wt%, account for just mixed thing 0.1wt% is 1.4wt% and account for the sorbierite of just mixed thing 0.3wt%, 38-40 ℃ of heat-preservation fermentation 12 days, after stirring evenly, add spice, sesame, meat cubelets, after slaking, obtain flavouring-soy-sauce, between yeast phase, stir 2-3 every day, each 5-6 minute.
Claims (1)
1. a processing method for flavouring-soy-sauce, is characterized in that comprising the following steps:
(1) soya bean flour and mung bean flour are mixed by weight 8:2, add yeast and the face of 0.2wt%, 25 ℃ of fermentation strippings and slicings after 1.5 hours, cook, cool completely, be cut into the thin slice that thickness is less than 0.5cm, inoculation aspergillus oryzae spore, inoculum concentration is 6 lgCFU/g, thin slice is piled up thickness and is not more than 5cm, under temperature 30-38 ℃, the condition of humidity 60-75%, be put in tub in ventilative cultivation, every day, stirring was 2-4 time, when total plate count is 8-8.2 lgCFU/g, obtain sauce song;
(2) by the bent pulverizing of sauce, by weight 1:1, add the saline solution of 20wt%, stir evenly and obtain just mixed thing, sealing is fermented, and fermentation condition is as follows: at the fermentation initial stage, keep temperature 48-50 ℃, fermentation 48h; Then 45 ℃ ferment 5 days; Add the lactobacillus suspension that the concentration that accounts for D110 glutamic acid bacterium liquid that just concentration of mixed thing 0.2wt% is 3.2wt%, account for just mixed thing 0.1wt% is 1.4wt% and account for the sorbierite of just mixed thing 0.3wt%, 38-40 ℃ of heat-preservation fermentation 12 days, after stirring evenly, add spice, sesame, meat cubelets, after slaking, obtain flavouring-soy-sauce, between yeast phase, stir 2-3 every day, each 5-6 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310458978.8A CN103504279A (en) | 2013-10-07 | 2013-10-07 | Processing method for flavor paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310458978.8A CN103504279A (en) | 2013-10-07 | 2013-10-07 | Processing method for flavor paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103504279A true CN103504279A (en) | 2014-01-15 |
Family
ID=49888135
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310458978.8A Pending CN103504279A (en) | 2013-10-07 | 2013-10-07 | Processing method for flavor paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103504279A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166850A (en) * | 2015-10-26 | 2015-12-23 | 合肥刘老四调味品厂 | Black tea beef paste |
| CN111587991A (en) * | 2020-06-16 | 2020-08-28 | 河北农业大学 | Novel flavor mung bean sauce and processing technology thereof |
-
2013
- 2013-10-07 CN CN201310458978.8A patent/CN103504279A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166850A (en) * | 2015-10-26 | 2015-12-23 | 合肥刘老四调味品厂 | Black tea beef paste |
| CN111587991A (en) * | 2020-06-16 | 2020-08-28 | 河北农业大学 | Novel flavor mung bean sauce and processing technology thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140115 |
|
| WD01 | Invention patent application deemed withdrawn after publication |