Sweet soybean paste and preparation method thereof

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 ...

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 of fermentation, the post-cooking process of noodle sauce is not ideal, and the flavor quality is not good.

[0004] At the same time, the country has strict dosage requirements for the addition of chemical preservatives. If the addition of potassium sorbate and sodium benzoate is too low, the preservation effect of the product is not good, and it is easy to spoil. National standards, and even if chemical preservatives have been added and no sterilization process is carried out, there will still be secondary fermentation flatulence during the preservation process, the taste will be sour in the later stage, and the shelf life will be shortened

[0005] With the improvement of living standards, people have higher and higher requirements for diet quality, and pay more and more attention to food safety. The taste, aroma and color of the existing sweet noodle sauce can no longer meet the needs of the masses, and consumers prefer sweet noodle sauce The product does not contain any chemical preservatives

Images