Mellow type sweet soybean paste and preparation method thereof

Abstract

The invention relates to mellow type sweet soybean paste and a preparation method thereof and belongs to the field of food processing. The mellow type sweet soybean paste adopts hydrogen-charged sealed packaging and contains the following components in parts by weight: 200-300 parts of wheat flour, 40-60 parts of soybean meal, 10-20 parts of black sesame seed powder, 12-24 parts of kelp powder, 6-12 parts of table salt, 1-2 parts of aspergillus oryzae, 3-5 parts of honey, 7-13 parts of seasoned soy sauce for seafood, 10-20 parts of rose flower water, 10-20 parts of jasmine flower water, 6-12 parts of spice extracting solution and 35-45 parts of water. The preparation method comprises the following steps: A, carrying out starch gelatinization; B, carrying out heat preservation and fermentation; C, fermenting in nature and grinding into paste; and D, carrying out hydrogen-charged sealed packaging. The mellow type sweet soybean paste product is full of nutrients, stronger in fragrance and better in seasoning effect and can be preserved for longer time without adding preservatives, thereby being green and healthy for eating; and the preparation method is simple and convenient in operation, gelatinization degree of the wheat flour can be effectively improved, flavor and quality of the sweet soybean paste can be improved, and production time of the sweet soybean paste can be shortened.

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, and has rich nutritional value. It is a product with special taste, body and color; it uses wheat flour, water, and salt as raw materials, and is inoculated with biological strains to make koji, using Aspergillus oryzae The secreted amylase decomposes a large amount of starch into dextrin, maltose and glucose; the protein is also decomposed into various amino acids by the protease secreted by Aspergillus oryzae, forming a semi-solid sauce. 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 producti...

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

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