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Production method of fast food seasoning powder soybean sauce

A technology of powder soy sauce and production method, which is applied to the production of instant condiment powder soy sauce, and the field of new instant condiment powder soy sauce, which can solve the problems of high transportation cost, inconvenient carrying, and restrictions on the application of soy sauce, so as to reduce transportation costs , Improve the effect of adsorption characteristics and dissolution characteristics

Active Publication Date: 2014-06-11
ANHUI GUOKE TESTING TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, soy sauce is a liquid product, and there are problems such as high transportation cost and inconvenient carrying, which greatly restrict the application of soy sauce, and previous studies on it are less

Method used

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  • Production method of fast food seasoning powder soybean sauce
  • Production method of fast food seasoning powder soybean sauce
  • Production method of fast food seasoning powder soybean sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1) Add the original starch into 5wt% NaOH ethanol solution, suspend and disperse evenly, react at 45°C for 35min, stand at room temperature and remove the supernatant, add 40vt% ethanol solution to the remaining sediment and mix evenly, Then use the ethanol solution of HCl to adjust the pH value to neutrality, wash with 80vt% ethanol solution, 95vt% ethanol solution and absolute ethanol successively, obtain the starch filter cake after filtering;

[0030] The ethanol solution of the HCl is obtained by mixing the hydrochloric acid solution of 3mol / L and the ethanol solution of 40vt% in a volume ratio of 2:3;

[0031] 2) Mix the starch filter cake with Na at pH=5.2 2 HPO 4 - The citric acid buffer solution is mixed according to the volume ratio of 1:1 to obtain starch milk, and 0.5‰ of starch milk glucoamylase is added to the starch milk, enzymatically hydrolyzed at 50°C for 4h, filtered, and dried at 40°C to obtain modified porous starch, The enzyme activity of glucoam...

Embodiment 2

[0034] 1) Add raw starch into 15wt% NaOH ethanol solution, suspend and disperse evenly, react at 30°C for 50 minutes, let stand at room temperature and remove the supernatant, add 60vt% ethanol solution to the remaining sediment and mix evenly, Then use the ethanol solution of HCl to adjust the pH value to neutrality, wash with 80vt% ethanol solution, 95vt% ethanol solution and absolute ethanol successively, obtain the starch filter cake after filtering;

[0035] The ethanol solution of the HCl is obtained by mixing the hydrochloric acid solution of 3mol / L and the ethanol solution of 60vt% in a volume ratio of 3:2;

[0036] 2) Mix the starch filter cake with Na at pH=3.4 2 HPO 4 - The citric acid buffer solution is mixed according to the volume ratio of 1:8 to obtain starch milk, and 0.6‰ glucoamylase of starch milk mass is added to the starch milk, enzymatically hydrolyzed at 30°C for 8h, filtered, and dried at 40°C to obtain modified porous starch, The enzyme activity of g...

Embodiment 3

[0039] 1) Add raw starch to 10wt% NaOH ethanol solution, suspend and disperse evenly, react at 40°C for 40min, leave to stand at room temperature and remove the supernatant, add 50vt% ethanol solution to the remaining sediment and mix evenly, Then use the ethanol solution of HCl to adjust the pH value to neutrality, wash with 80vt% ethanol solution, 95vt% ethanol solution and absolute ethanol successively, obtain the starch filter cake after filtering;

[0040] The ethanol solution of HCl is obtained by mixing the hydrochloric acid solution of 3mol / L and the ethanol solution of 50vt% by volume ratio of 1:1;

[0041] 2) Mix the starch filter cake with Na at pH=4.2 2 HPO 4 - The citric acid buffer solution is mixed according to the volume ratio of 1:5 to obtain starch milk, and 0.7‰ of starch milk glucoamylase is added to the starch milk, enzymatically hydrolyzed at 40°C for 6h, filtered, and dried at 40°C to obtain modified porous starch, The enzyme activity of glucoamylase is ...

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Abstract

The invention discloses a production method of fast food seasoning powder soybean sauce. The production method comprises the following steps: with native starch as the material, obtaining modified porous starch through an alcohol-alkaline process and an enzymolysis technology; and then, after mixing the modified porous starch and liquid soybean sauce, vacuum freezing and drying to obtain powder soybean sauce. On one hand, powder soybean sauce produced by the production method disclosed by the invention keeps various indexes of a conventional soybean sauce, and amino nitrogen content and volatile flavor substance content of the powder soybean sauce are almost consistent with those of the conventional soybean sauce; on the other hand, a problem that the powder soybean sauce is easy to paste in an application process is solved very well.

Description

1. Technical field [0001] The present invention relates to a preparation method of condiment, in particular to a method for producing instant condiment powder soy sauce, which uses raw starch as raw material to modify starch by chemical method and enzyme engineering technology to produce a new type of instant condiment Powdered soy sauce. 2. Background technology [0002] Soy sauce is made of protein-rich beans, starch-rich cereals and their by-products as the main raw materials. It is decomposed and matured under the catalysis of microbial enzymes and extracted by leaching. Soy sauce is rich in various amino acids (including 8 essential amino acids), reducing sugars, and total acids, which have extremely important physiological functions for the human body; soy sauce can produce a natural antioxidant component that helps reduce free radicals on the human body. damage, whose efficacy is greater than V C and V E The anti-oxidant content is more than ten times higher, so th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
CPCA23L27/50
Inventor 杜先锋朱弘毅
Owner ANHUI GUOKE TESTING TECH CO LTD
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