Sauce food base stock produced by utilizing bran zymolyte and production method thereof

Abstract

The invention discloses a sauce food base stock produced by utilizing bran zymolyte and a production method thereof. The sauce food base stock comprises dry bran powder, water and an enzymic preparation which is added in several times. The production method comprises the following steps: carrying out microgrinding to wheat bran; carrying out targeted enzymolysis by steps according to the action of different enzymic preparations to prepare enzymolysis liquid; and carrying out a thermal reaction to the enzymolysis liquid in a reaction kettle to finally obtain the base stock or ingredients used for producing the sauce food. The sauce food base stock has the beneficial effect that thermal reaction temperature is lower than the standard of the European Union, and the raw materials are all natural food-grade materials which are harmless to the human body; the wheat bran is used as the raw material to lower the production cost; the sauce food base stock has the advantages of advanced and reasonable technology and abundant nutrition and is favorable for improving the health of human body; the sauce food base stock can be used as raw material or ingredient, thereby improving the productionefficiency, and shortening the production period; the additional value of the bran is improved, and obvious economic and social benefits are brought; and the product quality is improved, and the sauce food base stock has wide application space.

Description

(1) Technical field: [0001] The invention relates to a food base material and a production method thereof, in particular to a sauce food base material produced by using bran enzymolyzate and a production method thereof. (2) Technical background: [0002] The output of wheat bran is very large in our country. If the bran produced by the flour mill accounts for 20% of the mass of wheat grain, more than 20 million tons of wheat bran can be processed every year. The research on the development and utilization of wheat bran in my country started late. But the development speed is fast, and there is a certain depth of research. The current research mainly focuses on wheat bran gluten, puffed bran feed, and fermentation raw materials. Wheat bran contains 10-15% starch, 35-53% fiber, more than 15% protein, and also contains phytic acid, polyphenols, amylase, vitamins, etc., especially about 20% pentosan, not only It can extract protein, dietary fiber, phytic acid and polyphenols, a...

AI Technical Summary

Problems solved by technology

[0004] As the main coloring agent in food ingredients, caramel pigment is used in a large amount especially in foods such as soy sauce and vinegar. At present, the caramel pigment that produces the color of soy sauce is mainly prepared by the glucoammonium method and the caramel method. The pigment produced by the glucoammonium method contains It is a product with toxic side effects on the human body, and it is now prohibited to add

The caramel color produced by the caramel method is to heat the syrup to generate caramel pigment, which has dark color and stable product quality, but has shortcomings such as high production cost, poor color luster, and no nutrition; recent research shows that the caramel pigment with ammonia as a catalyst is harmful to the caramel pigment. detrimental to human health