Production technology of sauce flavor powder

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...

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