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Processing method of low-salt wheat sauce with fermentation flavor

A technology of fermented flavor and processing method, applied in application, food preparation, food science, etc., can solve the problems of limitation of processing period, unstable product quality, long production cycle, etc., achieve rich dietary fiber, speed up equipment and The effect of capital cycle and development promotion

Inactive Publication Date: 2011-09-14
CHANGSHA TANTANXIANG FLAVORING FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] (1), the production cycle is long, and the product has high salt content;
[0007] (2) Poor hygienic conditions and safety issues of excessive aflatoxin;
[0008] (3) The product quality is unstable;
[0009] (4) There are limitations in the processing period;
[0010] (5), low output

Method used

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  • Processing method of low-salt wheat sauce with fermentation flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Take 35kg of wheat, 45kg of oats, and 20kg of soybeans, soak them in 230kg of tap water at 25°C for 8 hours, take them out and drain them, pour them into a pressure cooker, cook them at 110°C for 18 minutes, and cool them naturally. The water content of the raw materials after cooking reaches 135%. The raw material after cooking is 235kg; The raw material after cooling is equally divided in two fermenting containers, mixes respectively the Rhizopus and Aspergillus oryzae fungus powders that are 0.15% of raw material weight in the container, stirs evenly, accumulates at 26 ℃ and keeps warm for 8h; Mix the heat-preserved raw materials in the two fermentation containers, put them on the koji plate in the heat-preservation room, with a stacking thickness of 3 cm, and heat-preserve and ferment at 26°C. After 46 hours of normal fermentation, the water on the surface of the formed koji is evaporated. At this time, the koji The base weight is 210kg; 14.7kg of salt is added to th...

Embodiment 2

[0030] Take 40kg of wheat, 35kg of oats, and 25kg of soybeans, soak them in 250kg of tap water at 28°C for 9 hours, take them out and drain them, pour them into a pressure cooker, cook them at 115°C for 19 minutes, and cool them down naturally. The water content of the raw materials after cooking reaches 140%. The raw material after cooking is 240kg; The raw material after cooling is equally divided into two fermenting containers, is respectively mixed into the Rhizopus and Aspergillus oryzae fungus powder of 0.18% of raw material weight in the container, stirs evenly, accumulates and keeps warm at 28 ℃ for 10h; Mix the heat-preserved raw materials in the two fermentation containers, put them on the curtain of the heat-retention room, and pile them up to a thickness of 3 cm, and keep them fermented at 28°C. After 48 hours of normal fermentation, the water on the surface of the formed koji is evaporated. At this time, the koji It weighs 220kg; add 16.5kg of salt to the koji base...

Embodiment 3

[0032] Take 45kg of wheat, 40kg of oats, and 15kg of soybeans, soak them in 280kg of 30°C tap water for 10 hours, take them out and drain them, pour them into a pressure cooker and cook them at 120°C for 20 minutes, then cool them down naturally. The water content of the raw materials after cooking reaches 145%. The raw material after cooking is 245kg; The raw material after cooling is equally divided in two fermenting containers, is respectively mixed into the Rhizopus and Aspergillus oryzae powders of 0.2% of raw material weight in the container, stirs evenly, accumulates and keeps warm at 30 ℃ for 12h; Mix the heat-preserved raw materials in the two fermentation containers, put them on the curtain of the heat-retaining room, and pile them up to a thickness of 3 cm, and keep them fermented at 30°C. After 50 hours of normal fermentation, the water on the surface of the formed koji will evaporate. It weighs 220kg; add 17.6kg of salt to the koji base to form koji grains, heat it...

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PUM

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Abstract

The invention relates to a processing method of low-salt wheat sauce with fermentation flavor, which comprises the following steps of: artificially inoculating wheat, oat and soybeans as raw materials by using various food microorganisms of aspergillus oryzae, rhizopus and the like, carrying out low-salt (7-8%) solid constant-temperature fermentation, fine grinding, fermenting by using yeasts formultiple days, sterilizing and packaging. The product processed by the method has stable quality, unique formulation, no food additive and long quality guarantee period; the characteristics of color,fragrance, flavor and nutrients of the wheat sauce are well reflected; and the production period of the finished product is shortened to half of a month, and the wheat sauce can be produced all the year around.

Description

Technical field: [0001] The invention relates to biological fermentation engineering technology, in particular to a production process of low-salt flavored barley sauce. More specifically, oats, wheat and soybeans are used as raw materials, and multiple bacterial species such as rhizopus, aspergillus and yeast are used and pure The method of cultivating and fermenting to produce a product with low salt, flavor and short production cycle which can be industrially produced. Background technique: [0002] Sauce plays an important role in people's cooking, mainly including soybean paste, broad bean paste, sweet noodle sauce, bean paste, chili sauce, wheat sauce and so on. Sauce is not only a condiment, but also has rich nutritional and medicinal value. [0003] Wheat is rich in nutrition, high in protein content, rich in dietary fiber, vitamins and mineral elements, and its comprehensive indicators of nutrients meet the nutritional requirements of modern people. Wheat sauce wi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 刘素纯李罗明彭凤祥邓放明姜越君
Owner CHANGSHA TANTANXIANG FLAVORING FOOD
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