CN104921066A - Sweet soybean paste for moistening lung and preparation method thereof - Google Patents
Sweet soybean paste for moistening lung and preparation method thereof Download PDFInfo
- Publication number
- CN104921066A CN104921066A CN201510270707.9A CN201510270707A CN104921066A CN 104921066 A CN104921066 A CN 104921066A CN 201510270707 A CN201510270707 A CN 201510270707A CN 104921066 A CN104921066 A CN 104921066A
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- parts
- gained
- moistening lung
- soybean paste
- instant noodles
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 20
- 210000004072 lung Anatomy 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 244000068988 Glycine max Species 0.000 title abstract 6
- 235000010469 Glycine max Nutrition 0.000 title abstract 6
- 235000008446 instant noodles Nutrition 0.000 claims abstract description 17
- 244000269722 Thea sinensis Species 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 9
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 7
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 7
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims abstract description 7
- 241000234435 Lilium Species 0.000 claims abstract description 7
- 240000007817 Olea europaea Species 0.000 claims abstract description 7
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 7
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 108010068370 Glutens Proteins 0.000 claims abstract description 4
- 235000021312 gluten Nutrition 0.000 claims abstract description 4
- 244000061508 Eriobotrya japonica Species 0.000 claims abstract 3
- 239000000463 material Substances 0.000 claims description 30
- 235000015067 sauces Nutrition 0.000 claims description 18
- 235000013312 flour Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000002893 slag Substances 0.000 claims description 10
- 238000007599 discharging Methods 0.000 claims description 9
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 6
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 230000003203 everyday effect Effects 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000004519 grease Substances 0.000 abstract 2
- 235000019640 taste Nutrition 0.000 abstract 2
- 241001547127 Fritillaria cirrhosa Species 0.000 abstract 1
- 101710138460 Leaf protein Proteins 0.000 abstract 1
- 240000000599 Lentinula edodes Species 0.000 abstract 1
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 230000002159 abnormal effect Effects 0.000 abstract 1
- 235000019606 astringent taste Nutrition 0.000 abstract 1
- 235000019658 bitter taste Nutrition 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 241001092070 Eriobotrya Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to sweet soybean paste for moistening lung and a preparation method thereof. The sweet soybean paste for moistening lung is characterized by being prepared from the following raw materials in parts by weight: 400-420 parts of shred residue of instant noodles, 30-40 parts of tea leaves, 30-32 parts of shiitake mushroom, 10-11 parts of olive pulp, 10-11 parts of grapefruit peel, 8-9 parts of wheat gluten, 4-5 parts of loquat flowers, 2-3 parts of lily seeds, 4-5 parts of momordica grosvenori, 1-2 parts of fritillaria cirrhosa, 150-160 parts of salt and 1.2-1.4 parts of aspergillus oryza. In the invention, the shred residue of instant noodles is used as a raw material for fermentation to prepare the sweet soybean paste, so that the cost can be effectively saved. In addition, the prepared sweet soybean paste has a strong source flavor and good color without bitter and astringent taste or other abnormal taste, and is fine and smooth in taste. Tea leaf protein contained in the added tea leaves has good grease absorbing property, so that the grease content of the shred residue of instant noodles can be reduced. Furthermore, a plurality of Chinese herbal medicine ingredients are contained in the sweet soybean paste, and the efficacy of moistening lung is achieved.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of moistening lung sweet fermented flour sauce and preparation method thereof.
Background technology
Sweet fermented flour sauce take flour as primary raw material, through a kind of sauce shape flavouring that koji and heat-preservation fermentation are made, due to the sweet fermented flour sauce process such as by fermentation, define unique local flavor and nutritive value, be the seasoning good merchantable brand liked by people, be also the main component of sauce in instant noodles simultaneously.Instant noodles are the important instant food of China, in recent years, and the output of the instant noodles of China and sales volume continuous rise, but a large amount of disintegrating slags can be produced in instant noodles processing, cause very large waste.For this situation, adopt instant noodles disintegrating slag to be processed into sweet fermented flour sauce as raw material through a series of, as the primary raw material of instant noodles sauce, the leftover bits and pieces in production can be utilized again, there is important value.
Summary of the invention
The object of this invention is to provide a kind of moistening lung sweet fermented flour sauce and preparation method thereof, the present invention has aromatic flavour, nutritious feature.
The technical solution adopted in the present invention is:
A kind of moistening lung sweet fermented flour sauce, is characterized in that being made up of the raw material of following weight portion:
Instant noodles disintegrating slag 400-420, tea grounds 30-40, mushroom 30-32, olive pulp 10-11, pomelo peel 10-11, Gluten 8-9, loquat flower 4-5, greenish lily seed 2-3, Momordica grosvenori 4-5, Bulbus Fritillariae Cirrhosae 1-2, salt 150-160, aspergillus oryzae 1.2-1.4.
The preparation method of described moistening lung sweet fermented flour sauce, is characterized in that comprising the following steps:
(1) loquat flower, greenish lily seed, Momordica grosvenori, Bulbus Fritillariae Cirrhosae are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) tea grounds is loaded gauze bag, mix with instant noodles disintegrating slag, add the water of 0.8 times, gas steams discharging after 10 minutes, is removed by the gauze bag that tea grounds is housed;
(3) when the temperature of step (2) gained material is down to 40 DEG C, add aspergillus oryzae to mix thoroughly, bent material pond sent into by gained song material, control temperature is 30 DEG C, relative humidity is 84.9%, cultivates 12-14 hour, carries out turning over song when song material turns white caking, when bent material all bleaches and has yellow spore, go out song, heat-preservation fermentation pond sent into by gained song material;
(4) after water salt being added 5 times fully stirs, gained salt solution is heated to 60-65 DEG C, cools and clarify, join in bent material, control temperature is 45 DEG C, and every day stirs once, discharging when material is rare wine with dregs shape;
(5) mushroom, olive pulp, pomelo peel is diced, send into baking oven, discharging when water content is down to 9-10%;
(6) the raw material mixing of step (1), (4) gained material and above-mentioned technique not being used, grinds homogeneous, continues fermentation and carry out solarization system after 7 days, then add step (5) gained material, to obtain final product.
Beneficial effect of the present invention is:
The present invention adopts instant noodles disintegrating slag can be effectively cost-saving as fermenting raw materials sweet fermented flour sauce, and the sweet fermented flour sauce made has strong sauce fragrance, color and luster is good, without pained mouthfeel and other peculiar smell, delicate mouthfeel, tea grounds albumen contained in the tea grounds of interpolation has good oil absorption, the fat content of instant noodles disintegrating slag can be reduced, in addition, the present invention contains multiple medicinal herb components, has effect of moistening lung.
Detailed description of the invention
A kind of moistening lung sweet fermented flour sauce, is characterized in that being made up of the raw material of following weight portion (kilogram):
Instant noodles disintegrating slag 400, tea grounds 30, mushroom 30, olive pulp 10, pomelo peel 10, Gluten 8, loquat flower 4, greenish lily seed 2, Momordica grosvenori 4, Bulbus Fritillariae Cirrhosae 1, salt 150, aspergillus oryzae 1.2.
The preparation method of described moistening lung sweet fermented flour sauce, comprises the following steps:
(1) loquat flower, greenish lily seed, Momordica grosvenori, Bulbus Fritillariae Cirrhosae are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) tea grounds is loaded gauze bag, mix with instant noodles disintegrating slag, add the water of 0.8 times, gas steams discharging after 10 minutes, is removed by the gauze bag that tea grounds is housed;
(3) when the temperature of step (2) gained material is down to 40 DEG C, add aspergillus oryzae to mix thoroughly, bent material pond sent into by gained song material, control temperature is 30 DEG C, relative humidity is 84.9%, cultivates 12-14 hour, carries out turning over song when song material turns white caking, when bent material all bleaches and has yellow spore, go out song, heat-preservation fermentation pond sent into by gained song material;
(4) after water salt being added 5 times fully stirs, gained salt solution is heated to 60-65 DEG C, cools and clarify, join in bent material, control temperature is 45 DEG C, and every day stirs once, discharging when material is rare wine with dregs shape;
(5) mushroom, olive pulp, pomelo peel is diced, send into baking oven, discharging when water content is down to 9-10%;
(6) the raw material mixing of step (1), (4) gained material and above-mentioned technique not being used, grinds homogeneous, continues fermentation and carry out solarization system after 7 days, then add step (5) gained material, to obtain final product.
Claims (2)
1. a moistening lung sweet fermented flour sauce, is characterized in that being made up of the raw material of following weight portion:
Instant noodles disintegrating slag 400-420, tea grounds 30-40, mushroom 30-32, olive pulp 10-11, pomelo peel 10-11, Gluten 8-9, loquat flower 4-5, greenish lily seed 2-3, Momordica grosvenori 4-5, Bulbus Fritillariae Cirrhosae 1-2, salt 150-160, aspergillus oryzae 1.2-1.4.
2. the preparation method of moistening lung sweet fermented flour sauce according to claim 1, is characterized in that comprising the following steps:
(1) loquat flower, greenish lily seed, Momordica grosvenori, Bulbus Fritillariae Cirrhosae are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) tea grounds is loaded gauze bag, mix with instant noodles disintegrating slag, add the water of 0.8 times, gas steams discharging after 10 minutes, is removed by the gauze bag that tea grounds is housed;
(3) when the temperature of step (2) gained material is down to 40 DEG C, add aspergillus oryzae to mix thoroughly, bent material pond sent into by gained song material, control temperature is 30 DEG C, relative humidity is 84.9%, cultivates 12-14 hour, carries out turning over song when song material turns white caking, when bent material all bleaches and has yellow spore, go out song, heat-preservation fermentation pond sent into by gained song material;
(4) after water salt being added 5 times fully stirs, gained salt solution is heated to 60-65 DEG C, cools and clarify, join in bent material, control temperature is 45 DEG C, and every day stirs once, discharging when material is rare wine with dregs shape;
(5) mushroom, olive pulp, pomelo peel is diced, send into baking oven, discharging when water content is down to 9-10%;
(6) the raw material mixing of step (1), (4) gained material and above-mentioned technique not being used, grinds homogeneous, continues fermentation and carry out solarization system after 7 days, then add step (5) gained material, to obtain final product.
Priority Applications (1)
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CN201510270707.9A CN104921066A (en) | 2015-05-26 | 2015-05-26 | Sweet soybean paste for moistening lung and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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CN201510270707.9A CN104921066A (en) | 2015-05-26 | 2015-05-26 | Sweet soybean paste for moistening lung and preparation method thereof |
Publications (1)
Publication Number | Publication Date |
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CN104921066A true CN104921066A (en) | 2015-09-23 |
Family
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Family Applications (1)
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CN201510270707.9A Pending CN104921066A (en) | 2015-05-26 | 2015-05-26 | Sweet soybean paste for moistening lung and preparation method thereof |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105919036A (en) * | 2016-04-29 | 2016-09-07 | 南宁市富久信息技术有限公司 | Hericium erinaceus sweet flour paste and preparation method thereof |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103039774A (en) * | 2013-01-04 | 2013-04-17 | 山东大学(威海) | Method for processing compound momordica grosvenori syrup |
CN103181435A (en) * | 2012-06-06 | 2013-07-03 | 严丰丽 | Lung moistening health tea and preparation method thereof |
CN103932292A (en) * | 2014-03-25 | 2014-07-23 | 合肥市龙乐食品有限公司 | Healthcare sesame paste and preparation method thereof |
CN104286208A (en) * | 2014-09-27 | 2015-01-21 | 合肥市凤落河豆制食品有限公司 | Lung moistening white dried tofu in brown sauce and preparation method thereof |
-
2015
- 2015-05-26 CN CN201510270707.9A patent/CN104921066A/en active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103181435A (en) * | 2012-06-06 | 2013-07-03 | 严丰丽 | Lung moistening health tea and preparation method thereof |
CN103039774A (en) * | 2013-01-04 | 2013-04-17 | 山东大学(威海) | Method for processing compound momordica grosvenori syrup |
CN103932292A (en) * | 2014-03-25 | 2014-07-23 | 合肥市龙乐食品有限公司 | Healthcare sesame paste and preparation method thereof |
CN104286208A (en) * | 2014-09-27 | 2015-01-21 | 合肥市凤落河豆制食品有限公司 | Lung moistening white dried tofu in brown sauce and preparation method thereof |
Non-Patent Citations (4)
Title |
---|
傅志民等: "废弃茶渣综合再利用研究进展", 《中国茶叶加工》 * |
吴红艳等: "方便面碎渣酿制甜面酱的工艺研究", 《中国酿造》 * |
张士康等: "茶渣蛋白功能特性研究", 《中国茶叶加工》 * |
杜连启等: "《风味酱类生产技术》", 30 September 2011, 化学工业出版社 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105919036A (en) * | 2016-04-29 | 2016-09-07 | 南宁市富久信息技术有限公司 | Hericium erinaceus sweet flour paste and preparation method thereof |
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Application publication date: 20150923 |
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