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Preparation method of sweet soybean paste

A technology for sweet noodle sauce and flour, applied in the field of food processing, can solve the problems that need to be improved and the umami of finished products is insufficient.

Inactive Publication Date: 2012-07-04
上海东锦食品集团有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sweet noodle sauce prepared according to this method has a more prominent sauce and ester aroma than ordinary products, but it still needs to be improved, and the finished product has insufficient umami

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0039] A kind of preparation method of sweet noodle sauce provided by the invention comprises steps:

[0040] The first step is to mix and stir the raw materials and water to obtain a mixture 1;

[0041] The second step is to cool down to room temperature after the mixture 1 is cooked;

[0042] The third step is to inoculate the starter in the mixture 1 cooled to room temperature after cooking to obtain the mixture 2;

[0043] In the fourth step, the mixture 2 is subjected to low-temperature fermentation at 38-45° C. to obtain the mixture 3;

[0044] In the fifth step, the mixture 3 is subjected to high-temperature fermentation at 45-52° C. to obtain the mixture 4;

[0045] In the sixth step, the temperature of the mixture 4 is lowered to 34-38° C. for post-fermentation to obtain sweet noodle sauce.

[0046] The raw materials used in the above preparation method provided by the present invention contain flour, soybean flour, and bran; preferably, the raw materials are compo...

Embodiment 1

[0079] (1) After mixing wheat flour, soybean flour and bran in a ratio of 75:18:7, add 40% water of the total raw material weight, stir evenly, steam in a high-pressure steamer, and cool to room temperature.

[0080] (2) After the cooled clinker is properly pulverized, add a leavening agent accounting for 2% of the weight of the dry material, and stir evenly.

[0081] (3) Put the raw material with starter into the vat, add 14% brine with a concentration of 60% of the weight of the dry material, compact and ferment at 42°C at a low temperature, stirring once every 2-3 days. After 6 days, increase the fermentation temperature to 49°C, and ferment at high temperature for 12 days, stirring once every 2-3 days. Lower the fermentation temperature to 36°C, add 0.35% concentration of Saccharomyces cerevisiae and 0.06% concentration of lactic acid bacteria, respectively, and ripen the mixture for 11 days to increase the aroma, and stir once every 2-3 days.

[0082] (4) Grind the ferme...

Embodiment 2

[0087] (1) After mixing wheat eight-five powder, soybean flour and bran in a ratio of 75:18:7, add 40% water of the total raw material weight, mix well, steam in a high-pressure steamer, and cool to room temperature.

[0088] (2) After the cooled clinker is properly pulverized, add a leavening agent accounting for 2% of the weight of the dry material, and stir evenly.

[0089] (3) Put the raw material with starter into the vat, add 14% brine with a concentration of 60% of the weight of the dry material, compact and ferment at 42°C at a low temperature, stirring once every 2-3 days. After 6 days, increase the fermentation temperature to 49°C, and ferment at high temperature for 12 days, stirring once every 2-3 days. Lower the fermentation temperature to 36°C, add 0.35% Saccharomyces cerevisiae, ripen for 11 days, and stir once every 2-3 days.

[0090] (4) Grind the fermented sweet noodle sauce semi-finished product through a refiner until it is fine and uniform, and pasteurize...

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PUM

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Abstract

The invention discloses a preparation method of sweet soybean paste, which comprises the following steps: (1) mixing and stirring raw materials and water to obtain a mixture 1; (2) steaming the mixture 1, and cooling the mixture 1 to room temperature; (3) inoculating a yeast starter to obtain a mixture 2; (4) performing low-temperature fermentation of the mixture 2 at 38-45 DEG C to obtain a mixture 3; (5) performing high-temperature fermentation of the mixture 3 at 45-52 DEG C to obtain a mixture 4; and (6) cooling the mixture 4 to 34-38 DEG C, and performing post fermentation to obtain the sweet soybean paste. The raw materials contain standard wheat flour, soybean powder and bran; and after the mixture 4 is cooled to 34-38 DEG C, the mixture 4 is mixed with Saccharomyces cerevisiae and / or lactobacilli, and then post fermentation is performed.

Description

technical field [0001] The invention relates to food processing, in particular to a preparation method of sweet noodle sauce. Background technique [0002] Sweet noodle sauce is a sweet sauce made from flour. It is salty and sweet, delicious and mellow, and attractive in color. It is a kind of condiment that people prefer, and it is a product with special taste and body. Sweet noodle sauce is rich in protein and a variety of essential amino acids and vitamins, and has rich nutritional value. It is suitable for side dishes and dipping, and it is also an indispensable auxiliary material for the production of pickles. [0003] The sweet noodle sauce of the traditional craft is made from flour as the main raw material through steaming, natural fermentation and other processes. In addition to water, the main components of fermented noodle sauce also include dextrin, reducing sugar, intermediate products of protein hydrolysis and amino acids, salt, organic acids, pigments, a sm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 蔡愈杭荣耀中王小曼
Owner 上海东锦食品集团有限公司
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