Sweet soybean paste and preparation method thereof

A technology of sweet noodle sauce and sauce, applied in the functions of food ingredients, food ingredients as taste improvers, food science and other directions, can solve the problems of shortened shelf life, easy spoilage, unfavorable production capacity, etc., achieves simple and convenient production and processing, and improves human health. Immunity, the effect of low input cost

Inactive Publication Date: 2017-10-13
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The former is greatly affected by the external environment, which makes the fermentation cycle relatively long, up to more than 1 year, which is not conducive to the production capacity of the enterprise, and the production efficiency is low, resulting in squeezed funds for the enterprise; In the fermentation process, many microorganisms work together to ferment, and its fermentation mechanism is complex, which makes the finished product rich in flavor substances; on the other hand, its slow biochemical reaction makes the raw materials degrade slowly, which is an important reason for the long production cycle; secondly, it is affected by uncontrollable factors (such as the environment) Temperature, humidity, light, etc.) make the product quality unstable
During the heat preservation fermentation process, the artificial temperature can be controlled to achieve rapid degradation of raw materials and speed up the fermentation process. However, due to the lack of microorganisms in the late stage

Method used

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  • Sweet soybean paste and preparation method thereof
  • Sweet soybean paste and preparation method thereof
  • Sweet soybean paste and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] A kind of sweet noodle sauce, it adopts hydrogen-filled sealed package, and it comprises the following components in parts by weight: 250 parts of wheat flour, 50 parts of soybean powder, 15 parts of black sesame powder, 18 parts of kelp powder, 7 parts of perilla leaf powder, 3 Ganoderma lucidum powder, 9 parts salt, 1.5 parts Aspergillus oryzae, 4 parts honey, 10 parts steamed fish soy sauce and 75 parts water;

[0063] The particle diameters of the perilla leaf powder and the ganoderma lucidum powder are both controlled within the range of 10-100 μm, and the proportion of 10-30 μm reaches 90%.

[0064] The preparation method of sweet noodle sauce as mentioned above, it may further comprise the steps:

[0065] A. starch gelatinization

[0066] Mix wheat flour, soybean flour and water evenly according to the proportion by weight, and heat while stirring, and first heat at a temperature of 50°C for 3 minutes, then at a temperature of 75°C for 5 minutes, and then at a t...

Embodiment 2

[0074] A kind of sweet noodle sauce, it adopts hydrogen-filled sealed package, and it comprises the following components in parts by weight: 200 parts of wheat flour, 40 parts of soybean powder, 10 parts of black sesame powder, 12 parts of kelp powder, 6 parts of perilla leaf powder, 2 parts of 1 part Ganoderma lucidum powder, 6 parts salt, 1 part Aspergillus oryzae, 3 parts honey, 7 parts steamed fish soy sauce and 60 parts water;

[0075] The particle diameters of the perilla leaf powder and ganoderma lucidum powder are both controlled within the range of 10-100 μm, and the proportion of 10-30 μm reaches 85%.

[0076] The preparation method of sweet noodle sauce as mentioned above, it may further comprise the steps:

[0077] A. starch gelatinization

[0078] Mix wheat flour, soybean flour and water evenly according to the weight ratio, and heat while stirring, and first heat at a temperature of 40°C for 2 minutes, then at a temperature of 65°C for 4 minutes, and then at a t...

Embodiment 3

[0086] A kind of sweet noodle sauce, it adopts hydrogen-filled sealed package, and by weight, it comprises the following components: 300 parts of wheat flour, 60 parts of soybean powder, 20 parts of black sesame powder, 24 parts of kelp powder, 8 parts of perilla leaf powder, 4 parts of Ganoderma lucidum powder, 12 parts salt, 2 parts Aspergillus oryzae, 5 parts honey, 13 parts steamed fish soy sauce and 90 parts water;

[0087] The particle diameters of the perilla leaf powder and ganoderma lucidum powder are both controlled within the range of 10-100 μm, and the proportion of 10-30 μm reaches 80%.

[0088] The preparation method of sweet noodle sauce as mentioned above, it may further comprise the steps:

[0089] A. starch gelatinization

[0090] Mix wheat flour, soybean flour and water evenly according to the weight ratio, and heat while stirring, and first heat at a temperature of 60°C for 4 minutes, then at a temperature of 85°C for 6 minutes, and then at a temperature o...

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Abstract

The invention relates to sweet soybean paste, and belongs to the field of food processing. The sweet soybean paste is sealed and packaged through hydrogen filling, and comprises, by weight, 200-300 parts of wheat flour, 40-60 parts of soybean meal, 10-20 parts of black sesame powder, 12-24 parts of kelp powder, 6-10 parts of perilla leaf powder, 2-4 parts of ganoderma lucidum powder, 6-12 parts of salt, 1-2 parts of aspergillus oryzae, 3-5 parts of honey, 7-13 parts of steamed fish bean oil and 60-90 parts of water. A preparation method of the sweet soybean paste comprises the steps of starch pasting, heat preserving for fermentation, fermenting in nature and paste preparing through grinding and hydrogen filling for sealing and packaging. The sweet soybean paste is richer in nutrition, better in taste, longer in storage time under the premise of no addition of additives and healthier to eat, and the preparation method of the sweet soybean paste is simple and convenient to operate, low in input cost and capable of effectively improving the gelatinization degree of wheat flour and the flavor and quality of the sweet soybean paste, increasing the nutrition and health effect of the sweet soybean paste, and shortening the production time of the sweet soybean paste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a sweet noodle sauce and a preparation method thereof. Background technique [0002] Sweet noodle sauce is rich in essential amino acids and vitamins, has rich nutritional value, and is a product with special taste, body and color. It uses wheat flour, water, and salt as raw materials. After inoculating biological strains to make koji, it uses the amylase secreted by Aspergillus oryzae to decompose a large amount of starch into dextrin, maltose and glucose; the protein is also acted on by the protease secreted by Aspergillus oryzae. Decomposed into various amino acids to form semi-solid sauces. Therefore, it tastes sweet and fresh, and has the salty taste of table salt. It is widely used as a basic cooking seasoning, and it is also used for seasoning pickles and pickles, and eating green onions, noodles, etc. It is a convenient and multi-purpose fermented seasoning. [0003] The ...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L11/00A23L25/00A23L17/60A23L21/25A23L27/00A23L33/10A23L3/3472A23L3/358
CPCA23L3/3472A23L3/358A23L17/60A23L21/25A23L25/30A23L27/00A23L27/60A23L33/10A23V2002/00A23L11/50A23V2200/16A23V2200/14A23V2200/324
Inventor 左勇张晶唐棠马懿
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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