CN106360652A - Processing method of sweet fermented flour paste - Google Patents
Processing method of sweet fermented flour paste Download PDFInfo
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- CN106360652A CN106360652A CN201611068250.4A CN201611068250A CN106360652A CN 106360652 A CN106360652 A CN 106360652A CN 201611068250 A CN201611068250 A CN 201611068250A CN 106360652 A CN106360652 A CN 106360652A
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Abstract
The invention provides a processing method of sweet fermented flour paste which relates to the field of food processing and particularly relates to the processing method of the sweet fermented flour paste. The processing method comprises the following steps of performing raw material processing, namely blending flour and water by use of a mixing machine until wheat flour absorbs water uniformly, then feeding the mixture into a normal-pressure steamer for steaming, and producing steam for 5 minutes after the last one part of dough is fed into the steamer; inoculation, namely cooling the steamed dough to 40 DEG C, uniformly blending a koji starter and wheat flour, uniformly spraying the mixture on surfaces of flour particles, and then blending all ingredients uniformly, wherein the inoculum size is 0.3%; and performing starter propagation, namely feeding koji materials into a koji box with a material layer thickness of 25cm, and performing ventilation until cooling a koji product to 30-32 DEG C; performing stationary culture for 6 hours, increasing the temperature of the koji product, starting intermittent input of recirculated air so as to ensure that the temperature of the koji product is kept at 33 DEG C, when the temperature of the koji material constanty rises and the koji material cakes and becomes white, inputting cold air so as to cool the koji product to 30 DEG C, turning the koji starter once, and further performing ventilation. The processing method is simple to operate and convenient to process, and is capable of saving the production cost, lowering the operating strength of workers and improving the product quality.
Description
Technical field
The present invention relates to food processing field is and in particular to the processing method of sweet soybean paste.
Background technology
Also known as flour paste or sweet beans, it is a kind of beans made for primary raw material through yeast production and heat-preservation fermentation with flour to sweet soybean paste
Class flavoring agent, gains the name because of its taste salty and sweet.Sweet soybean paste is the amylase and protease etc. using aspergillus oryzae secretion, by flour
In starch and breaks down proteins be dextrin, maltose, glucose and various aminoacid etc. so that sweet soybean paste becomes containing many
Plant the seasoning good merchantable brand of flavor substance and nutritional labeling.Its not only bright, sticky appropriateness, and flavour is delicious, unique, fragrance
Pure, dense.It is suitable to that beans are quick-fried, beans burn and multiple cooking methods such as cold and dressed with sauce, is also the major auxiliary burden of sauced catsup and pickled vegetables simultaneously.
Content of the invention
Present invention aim at providing a kind of simple to operate, convenient processing, saving production cost, reducing operative strong
Degree, and the processing method improving the sweet soybean paste of product quality.
The processing method of sweet soybean paste of the present invention, comprises the following steps:
The first step, flour is mixed and stirred with water, wheat flour water suction uniformly, is then fed in normal pressure steamer by Feedstock treating with blender
Steaming, after last part face block enters steamer, treats that round vapour 5 min as completes；
Second step, inoculation, the face cooking block is cooled to 40 DEG C, after yeast inoculation is mixed with wheat flour, is uniformly sprinkling upon face grain surface,
Uniform mixing again, inoculum concentration is 0.3%；
3rd step, yeast production, bent material is loaded bent case, bed of material thickness 25cm, and divulges information, make bent item temperature drop to 30-32 DEG C；Static training
Support 6 hours, bent item temperature rises, start interruption input circulated air, make bent item temperature be maintained at 33 DEG C, when on bent material constant temperature
Rise, bent material caking, material is white, inputs cold wind, makes material Qu Pinwen be down to 30 DEG C, turns over bent 1 time, continues ventilation, when product temperature keeps
At 35 DEG C, through 8 hours aerlbic cultures, bent 2 cakings of material, then carry out 1 time and turn over song；After 2 times are turned over song, bent item temperature rises slowly,
It is raw that bent material top layer mycelium top has spore, and prolongation over time, and bent material color gradually turns yellow, now continuously to bent case
Input circulated air, and the gentle relative humidity of regulation room, product temperature is maintained at 35 DEG C, and through 18 hours, spore was green by xanthochromia, bent material knot
Become soft bulk, be into song；
4th step, fermentation, song will be become to pour water bath heat preservation fermentation vat into, pour into saline, bent 3 days of leaching, sea water bath water temperature is maintained at 50
DEG C, then using 50 DEG C of water of insulation, 40 DEG C of product temperature, ferment 10 days, beat daily and harrow 2 times；Then using 45～50 DEG C of water of insulation, product
40～45 DEG C of temperature, ferments 10 days；Finally using 40 DEG C of water of insulation, 40 DEG C of product temperature, ferment 10～15 days, every other day sky turns over beans 1
Secondary.
Preferably, in second step, yeast inoculation and wheat flour are mixed with the ratio of 1:10.
Preferably, the mesohalobic temperature of the 4th step be 45 DEG C, concentration be 13 Baume degrees.
The present invention is simple to operate, convenient processing, saves production cost, reduces operative's intensity, and improves product quality.
Specific embodiment
Embodiment one: the processing method of sweet soybean paste of the present invention, comprise the following steps:
The first step, flour is mixed and stirred with water, wheat flour water suction uniformly, is then fed in normal pressure steamer by Feedstock treating with blender
Steaming, after last part face block enters steamer, treats that round vapour 5 min as completes；
Second step, inoculation, the face cooking block is cooled to 40 DEG C, after yeast inoculation is mixed with wheat flour, is uniformly sprinkling upon face grain surface,
Uniform mixing again, inoculum concentration is 0.3%；
3rd step, yeast production, bent material is loaded bent case, bed of material thickness 25cm, and divulges information, make bent item temperature drop to 30-32 DEG C；Static training
Support 6 hours, bent item temperature rises, start interruption input circulated air, make bent item temperature be maintained at 33 DEG C, when on bent material constant temperature
Rise, bent material caking, material is white, inputs cold wind, makes material Qu Pinwen be down to 30 DEG C, turns over bent 1 time, continues ventilation, when product temperature keeps
At 35 DEG C, through 8 hours aerlbic cultures, bent 2 cakings of material, then carry out 1 time and turn over song；After 2 times are turned over song, bent item temperature rises slowly,
It is raw that bent material top layer mycelium top has spore, and prolongation over time, and bent material color gradually turns yellow, now continuously to bent case
Input circulated air, and the gentle relative humidity of regulation room, product temperature is maintained at 35 DEG C, and through 18 hours, spore was green by xanthochromia, bent material knot
Become soft bulk, be into song；
4th step, fermentation, song will be become to pour water bath heat preservation fermentation vat into, pour into saline, bent 3 days of leaching, sea water bath water temperature is maintained at 50
DEG C, then using 50 DEG C of water of insulation, 40 DEG C of product temperature, ferment 10 days, beat daily and harrow 2 times；Then using 45～50 DEG C of water of insulation, product
40～45 DEG C of temperature, ferments 10 days；Finally using 40 DEG C of water of insulation, 40 DEG C of product temperature, ferment 10～15 days, every other day sky turns over beans 1
Secondary.
Embodiment two: the processing method of sweet soybean paste of the present invention, comprise the following steps:
The first step, flour is mixed and stirred with water, wheat flour water suction uniformly, is then fed in normal pressure steamer by Feedstock treating with blender
Steaming, after last part face block enters steamer, treats that round vapour 5 min as completes；
Second step, inoculation, the face cooking block is cooled to 40 DEG C, after yeast inoculation is mixed with wheat flour, is uniformly sprinkling upon face grain surface,
Uniform mixing again, inoculum concentration is 0.3%, and yeast inoculation and wheat flour are mixed with the ratio of 1:10；
3rd step, yeast production, bent material is loaded bent case, bed of material thickness 25cm, and divulges information, make bent item temperature drop to 30-32 DEG C；Static training
Support 6 hours, bent item temperature rises, start interruption input circulated air, make bent item temperature be maintained at 33 DEG C, when on bent material constant temperature
Rise, bent material caking, material is white, inputs cold wind, makes material Qu Pinwen be down to 30 DEG C, turns over bent 1 time, continues ventilation, when product temperature keeps
At 35 DEG C, through 8 hours aerlbic cultures, bent 2 cakings of material, then carry out 1 time and turn over song；After 2 times are turned over song, bent item temperature rises slowly,
It is raw that bent material top layer mycelium top has spore, and prolongation over time, and bent material color gradually turns yellow, now continuously to bent case
Input circulated air, and the gentle relative humidity of regulation room, product temperature is maintained at 35 DEG C, and through 18 hours, spore was green by xanthochromia, bent material knot
Become soft bulk, be into song；
4th step, fermentation, song will be become to pour water bath heat preservation fermentation vat into, pour into saline, bent 3 days of leaching, sea water bath water temperature is maintained at 50
DEG C, then using 50 DEG C of water of insulation, 40 DEG C of product temperature, ferment 10 days, beat daily and harrow 2 times；Then using 45～50 DEG C of water of insulation, product
40～45 DEG C of temperature, ferments 10 days；Finally using 40 DEG C of water of insulation, 40 DEG C of product temperature, ferment 10～15 days, every other day sky turns over beans 1
Secondary.
The mesohalobic temperature of 4th step is 45 DEG C, concentration is 13 Baume degrees.
After sweet soybean paste maturation, typically when temperature is below 20 DEG C, can be moved in storage outdoors container and preserve, if temperature exists
When more than 20 DEG C, have to pass through heat treated during storage and add preservative, to prevent from going bad.
Small-sized production round hot water thermal insulating ferments；Large-scale production heat-preservation fermentation tank or fermentation vat, and using pressure
Contracting air turns over beans, not only laborsaving but also health.
The saline of fermentation, concentration, in 13-14 Baume degrees, can hinder saccharifying when brine strength is too high, work as brine strength
Then easily cause when too low and become sour.Additionally, once injecting hot salt brine in song during fermentation, because saline quantity is more, there is part flour
Song floats on surface layer, apt to deteriorate it is therefore necessary to be sufficiently stirred in time, make surface layer song uniform pickup saline.
Claims (3)
1. a kind of processing method of sweet soybean paste is it is characterised in that comprise the following steps:
The first step, flour is mixed and stirred with water, wheat flour water suction uniformly, is then fed in normal pressure steamer by Feedstock treating with blender
Steaming, after last part face block enters steamer, treats that round vapour 5 min as completes；
Second step, inoculation, the face cooking block is cooled to 40 DEG C, after yeast inoculation is mixed with wheat flour, is uniformly sprinkling upon face grain surface,
Uniform mixing again, inoculum concentration is 0.3%；
3rd step, yeast production, bent material is loaded bent case, bed of material thickness 25cm, and divulges information, make bent item temperature drop to 30-32 DEG C；Static training
Support 6 hours, bent item temperature rises, start interruption input circulated air, make bent item temperature be maintained at 33 DEG C, when on bent material constant temperature
Rise, bent material caking, material is white, inputs cold wind, makes material Qu Pinwen be down to 30 DEG C, turns over bent 1 time, continues ventilation, when product temperature keeps
At 35 DEG C, through 8 hours aerlbic cultures, bent 2 cakings of material, then carry out 1 time and turn over song；After 2 times are turned over song, bent item temperature rises slowly,
It is raw that bent material top layer mycelium top has spore, and prolongation over time, and bent material color gradually turns yellow, now continuously to bent case
Input circulated air, and the gentle relative humidity of regulation room, product temperature is maintained at 35 DEG C, and through 18 hours, spore was green by xanthochromia, bent material knot
Become soft bulk, be into song；
4th step, fermentation, song will be become to pour water bath heat preservation fermentation vat into, pour into saline, bent 3 days of leaching, sea water bath water temperature is maintained at 50
DEG C, then using 50 DEG C of water of insulation, 40 DEG C of product temperature, ferment 10 days, beat daily and harrow 2 times；Then using 45～50 DEG C of water of insulation, product
40～45 DEG C of temperature, ferments 10 days；Finally using 40 DEG C of water of insulation, 40 DEG C of product temperature, ferment 10～15 days, every other day sky turns over beans 1
Secondary.
2. the processing method of sweet soybean paste as claimed in claim 1 is it is characterised in that yeast inoculation and wheat flour are with 1:10's in second step
Ratio mixes.
3. sweet soybean paste as claimed in claim 2 processing method it is characterised in that the mesohalobic temperature of the 4th step be 45 DEG C, dense
Spend for 13 Baume degrees.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611068250.4A CN106360652A (en) | 2016-11-29 | 2016-11-29 | Processing method of sweet fermented flour paste |
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| CN201611068250.4A CN106360652A (en) | 2016-11-29 | 2016-11-29 | Processing method of sweet fermented flour paste |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373606A (en) * | 2017-04-10 | 2017-11-24 | 南京林业大学 | A kind of processing method of the sweet fermented flour sauce with obvious alcohol savoury feature |
| CN108618111A (en) * | 2018-03-30 | 2018-10-09 | 山东正信味业食品有限公司 | The production method of wheat kernel sauce |
| CN111772168A (en) * | 2020-07-21 | 2020-10-16 | 保定槐茂食品科技有限公司 | Fermentation method for improving quality of sweet fermented flour paste, application of fermentation method and sweet fermented flour paste product |
| CN116616433A (en) * | 2023-05-10 | 2023-08-22 | 山东川鹰食品有限责任公司 | Production process of sweet flour paste cooked sauce |
-
2016
- 2016-11-29 CN CN201611068250.4A patent/CN106360652A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373606A (en) * | 2017-04-10 | 2017-11-24 | 南京林业大学 | A kind of processing method of the sweet fermented flour sauce with obvious alcohol savoury feature |
| CN108618111A (en) * | 2018-03-30 | 2018-10-09 | 山东正信味业食品有限公司 | The production method of wheat kernel sauce |
| CN111772168A (en) * | 2020-07-21 | 2020-10-16 | 保定槐茂食品科技有限公司 | Fermentation method for improving quality of sweet fermented flour paste, application of fermentation method and sweet fermented flour paste product |
| CN116616433A (en) * | 2023-05-10 | 2023-08-22 | 山东川鹰食品有限责任公司 | Production process of sweet flour paste cooked sauce |
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Application publication date: 20170201 |
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