Production technology of sauce flavor powder

A technology of production process and flavor, applied in the field of production process of sauce-flavored flavor powder, can solve problems such as unresolved

Active Publication Date: 2015-07-08
保定味群食品科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of sauce flavor powder not only retains the deliciousness of traditional sauce body, but also enhances the richness and freshness of flavor, does not require preservatives, and is more suitable for use in the form of powder, but this invention does not solve the problem of crushing and drying. The above-mentioned problem that exists when; Invention patent application 201010613290.9 discloses the method for preparing gluten amino acid by flavor enzyme and glutaminase hydrolysis gluten powder, invention patent application 201010613303.2 discloses by neutral protease, flavor enzyme and papain hydrolysis vegetable protein The method of making low-salt vegetable hydrolyzed protein from raw materials, it can be seen that different enzymes are used to hydrolyze macromolecules such as cellulose and protein to make food, but the application of biological enzymes to traditional sauces is not only used to improve traditional The flavor of the sauce body is used to decompose the large particles and lumps of the sauce body, as well as macromolecules such as cellulose and protein, and create a good foundation for the later spray drying, overcoming various problems existing in the existing technology when the traditional sauce body is made into powder. Disadvantages, have not been understood and mastered by people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment one: miso powder

[0021] Put 500 kg of miso paste and 500 kg of soft water into the double-layer heating reactor, and start stirring at the same time. After stirring evenly, steam heat to 55°C, adjust the pH value to 5.5 with sodium hydroxide, add 15 kg of cellulase, and carry out enzymatic hydrolysis 4 Hour. Then adjust the pH value to 5.5 with sodium hydroxide, keep warm at 55°C, add 5 kg of protease, and carry out enzymatic hydrolysis for 6 hours. After the enzymatic hydrolysis is completed, raise the temperature to 90°C and incubate for 30 minutes to inactivate the enzyme. After the enzyme is eliminated, the sauce liquid is cooled to 25°C, passed through a colloid mill, passed through a 20-mesh vibrating sieve, and the sauce liquid sieved is directly spray-dried to obtain pure miso powder.

Embodiment 2

[0022] Example 2: Pixian bean paste powder

[0023] Put 500 kg of Pixian bean paste and 500 kg of soft water into the double-layer heating reaction kettle, start stirring at the same time, heat to 45°C after stirring evenly, adjust the pH value to 4.5 with sodium hydroxide, add 2.5 kg of cellulase, and carry out enzymatic hydrolysis 5 hours. Adjust the pH value to 6.0 with liquid caustic soda, raise the temperature to 60°C, add 1 kg of protease, and carry out enzymatic hydrolysis for 8 hours. After the enzymatic hydrolysis is completed, raise the temperature to 95°C and incubate for 10 minutes to inactivate the enzyme. After the enzyme is eliminated, the sauce liquid is cooled to 50°C, passed through a colloid mill, passed through a 20-mesh vibrating sieve, and the sieved sauce liquid is directly spray-dried to obtain pure Pixian bean paste powder.

Embodiment 3

[0024] Embodiment three: fermented bean curd powder

[0025] Put 1000 kg of fermented bean curd sauce into the double-layer heating reaction kettle, start stirring at the same time, heat to 60°C after stirring evenly, adjust the pH value to 6.0 with hydrochloric acid, add 50 kg of cellulase, and carry out enzymatic hydrolysis for 1 hour. Adjust the pH value to 4.5 with hydrochloric acid, control the temperature to 45°C, add 15 kg of protease, and carry out enzymatic hydrolysis for 2 hours. After the enzymatic hydrolysis was completed, the temperature was raised to 75°C and kept for 40 minutes to inactivate the enzyme. After the enzyme is eliminated, the sauce liquid is cooled to 30°C, passed through a colloid mill, and passed through a 20-mesh vibrating sieve. The sieved sauce liquid is added with 100 kg of maltodextrin, and spray-dried to obtain fermented bean curd powder.

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PUM

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Abstract

The invention discloses a production technology of sauce flavor powder. The technology which allows a raw material sauce to undergo step enzymatic hydrolysis comprises the following steps: 1, adding cellulase for improving the decomposition of celluloses and hemicelluloses; and 2, adding a protease for hydrolyzing macromolecular proteins in the sauce to form micro-molecular peptides or amino acids. The obtained zymolytic sauce has the advantages of obviously improved spray drying condition, reduction of the appearance of wall hanging, powder obstruction and scorched particles, and continuous large-batch production.

Description

technical field [0001] The invention relates to a production process of sauce-flavored powder, in particular to a production process of sauce-flavored powder rich in cellulose and protein, such as miso powder, Pixian bean paste powder, dried yellow sauce powder, tempeh powder, fermented bean curd powder, etc. . Background technique [0002] There are many kinds of traditional sauce products in my country, such as tempeh, bean paste, miso powder, fermented bean curd sauce, dried yellow sauce, etc., which have been providing people with delicious enjoyment for thousands of years. The raw materials for the production of these traditional sauces mainly include soybeans, rice, broad beans, peppers, etc., and the production process is incomplete fermentation. These sauces are rich in cellulose and protein components, and generally there are undecomposed bulk raw materials in the raw materials, such as rice grains or soybean petals in miso, broad bean petals and block peppers in P...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/015A23P1/06A23L5/20A23L27/00A23P10/40
Inventor 郑姣姣孙晓琳刘晓晨李永歌刘立新
Owner 保定味群食品科技股份有限公司
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