A kind of preparation technology of citrus vinegar residue flavor sauce
A preparation process and technology of citrus vinegar, which can be used in food ingredients as taste improvers, yeast-containing food ingredients, food science, etc., and can solve the problems of low added value and low utilization.
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Embodiment 1
[0029] (1) Raw materials: citrus vinegar residue: citrus is washed and peeled, beaten and fermented with conventional alcohol and acetic acid, obtained by filtration, with a water content of 50%. Okara: the dregs after conventional tofu preparation, squeeze the water to make the water 60%.
[0030] Raw material processing: Mix citrus vinegar residue and bean dregs at a mass ratio of 5:5, stir and mix, and cook at 121°C for 15 minutes.
[0031] (2) Koji making: the cooked raw materials are inoculated with 2‰ Aspergillus niger and 2‰ Bacillus natto respectively, and 0.5% Cordyceps militaris powder and 2‰ fish skin collagen polypeptide (molecular weight below 600Da) are added respectively. , and cultivated at 30°C for 28h.
[0032] (3) Salt water fermentation: Add 10% soy sauce residue (fermented with high-salt dilute soybean soy sauce, containing halophilic lactic acid bacteria 1×10) into koji 6 CFU / g, salt-tolerant yeast 1×10 6 CFU / g. ), evenly mixed with 12°Bé brine at 40°...
Embodiment 2
[0033] Embodiment 2 (comparative example 1 does not add citrus pomace)
[0034] (1) Raw materials: bean dregs: the dregs after conventionally preparing tofu, squeeze the water content to make the water content 60%.
[0035] Raw material processing: Cook the bean dregs raw material at 121°C for 15 minutes.
[0036] (2) Koji making: the cooked raw materials are inoculated with 2‰ Aspergillus niger and 2‰ Bacillus natto respectively, and 0.5% Cordyceps militaris powder and 2‰ fish skin collagen polypeptide (molecular weight below 600Da) are added respectively. , and cultivated at 30°C for 28h.
[0037] (3) Salt water fermentation: Add 10% soy sauce residue (fermented with high-salt dilute soybean soy sauce, containing halophilic lactic acid bacteria 1×10) into koji 6 CFU / g, salt-tolerant yeast 1×10 6 CFU / g. ), evenly mixed with 12°Bé brine at 40°C, the quality of the brine was 1.2 times that of the finished koji, and fermented at a constant temperature of 35°C for 35 days.
Embodiment 3
[0038] Embodiment 3 (comparative example 1 does not add Cordyceps militaris powder)
[0039] (1) Raw materials: citrus vinegar residue: citrus is washed and peeled, beaten and fermented with conventional alcohol and acetic acid, obtained by filtration, with a water content of 50%. Okara: the dregs after conventional tofu preparation, squeeze the water to make the water 60%.
[0040] Raw material processing: Mix citrus vinegar residue and bean dregs at a mass ratio of 5:5, stir and mix, and cook at 121°C for 15 minutes.
[0041] (2) Koji making: the boiled raw materials were inoculated with 2‰ Aspergillus niger and 2‰ Bacillus natto respectively, and 0.5% Cordyceps militaris powder was added respectively, and cultivated at 30° C. for 28 hours.
[0042] (3) Salt water fermentation: Add 10% soy sauce residue (fermented with high-salt dilute soybean soy sauce, containing halophilic lactic acid bacteria 1×10) into koji 6 CFU / g, salt-tolerant yeast 1×10 6 CFU / g. ), evenly mixed ...
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