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Wheat meal extrusion treatment method for producing flour paste

A processing method and technology for wheat flour, applied in the field of food seasoning, can solve the problems of long production cycle, high labor intensity and high manufacturing cost, and achieve the effect of reducing energy consumption

Inactive Publication Date: 2014-12-03
SHANDONG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the labor intensity in the koji making process is high, the process environment pollution is serious, the production cycle is long, the utilization rate of equipment is low, and the manufacturing cost is high; the application of new technologies to traditional industries is a requirement for development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: Wheat flour extrudate preparation

[0020] 1. Extrusion treatment: mix wheat flour with water, and adjust the moisture weight percentage of the mixture of wheat flour and water to 22.0%; utilize a single-screw extrusion extruder to process the uniformly mixed mixture of wheat flour and water, and the single-screw extrusion The machine is composed of four sleeves, and the temperature is automatically controlled and adjusted. The temperature of the sleeve from the feed end to the discharge end is set to 33°C, 45°C, 65°C, and 85°C respectively, and the screw speed is set to 180r / min. The diameter is set to 8mm; the extruded material is chopped and cooled to room temperature, the extruded wheat flour and water are mixed at a weight ratio of 1:1.05, fully moistened, and set aside;

Embodiment 2

[0021] Embodiment 2: koji making method

[0022] 2. The koji making process: Pour the fully moistened wheat flour extrudate into a sterilized porcelain plate and let it cool down, heat up to 32°C, insert 20% triangular bottle to seed koji, stir evenly, cover with wet The gauze is put into an incubator and cultivated at 32° C. After 16 hours, it is turned over for the first time, after 22 hours, it is turned over for the second time, and after three days, it is bent.

[0023] The indicators of the prepared koji are as follows: the activity of neutral protease is 64 (U / gram dry basis), the activity of amylase is 180 (U / gram dry basis), and the activity of glucoamylase is 404 (U / gram dry basis). , the number of Aspergillus spores 10.01×10 9 pcs / g.

Embodiment 3

[0024] Embodiment 3: the preparation of noodle sauce

[0025] The noodle sauce koji in embodiment 2 is moved in the fermenter, continue to ferment, make noodle sauce. The noodle sauce is yellow-brown in color, has sauce and ester aroma, is sweet and salty, delicious and mellow, and has no sour, bitter, burnt and other peculiar smells.

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PUM

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Abstract

The invention discloses a wheat meal extrusion treatment method for producing flour paste. The method comprises the following steps: adjusting the weight percentage of moisture of a mixture of wheat meal and water to be 21.0-23.0 percent, treating the uniformly mixed wheat meal mixture by utilizing a single screw extrusion bulking machine, cutting up the extrudate of the wheat meal, naturally cooling to room temperature, uniformly mixing the extrudate of the wheat meal to the water according to a weight ratio of 1:(1-1.1), inoculating AS3.084 aspergillus oryzae, making koji and fermenting to produce the flour paste. The wheat meal extrusion treatment method for producing flour paste is characterized in that the single screw extruder consists of four sections of sleeves; the temperature is automatically controlled and regulated; the temperatures from the sleeve at the feeding end to the sleeve at the discharging end are respectively set to be 30-35 DEG C, 40-50 DEG C, 60-70 DEG C and 80-90 DEG C; the rotating speed of the screw is set to be 170-190 revolutions per minute; and the diameter of the die hole is set to be 8-10 minutes. Therefore, according to the method, the activities of microbes and enzymes are higher, so that the gelatinization degree and digestibility of the wheat meal are improved, the flour paste production time is shortened, and the flavor of the flour paste is improved.

Description

technical field [0001] The invention relates to the field of food seasonings, in particular to a wheat flour extrusion treatment method for producing noodle sauce. Background technique [0002] Sweet noodle sauce, also known as sweet sauce and noodle sauce, is a condiment made from wheat flour, steamed and fermented by Aspergillus oryzae and flour. It has a long and soft taste, slightly sour in sweetness, delicate and refreshing , with strong sauce and ester aroma, more and more people of all ages. In addition to water, its main components also include dextrin, reducing sugar, intermediate products of protein hydrolysis and amino acids, salt, organic acids, pigments, a small amount of cellulose and some volatile aroma substances. These components together constitute the sweet noodle sauce. Taste, flavour, aroma and body. Most of the noodle sauce production adopts low-salt solid-state fermentation technology and natural heat preservation fermentation. In recent years, the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
CPCA23L27/60A23V2002/00A23V2300/16
Inventor 李宏军张东亮何媛媛
Owner SHANDONG UNIV OF TECH