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Production method of wheat kernel sauce

A production method and wheat kernel technology are applied to the production field of wheat kernel sauce, which can solve the problems of losing the aroma of wheat and wheat, lack of whole grain wheat, unfavorable human health and long-term consumption, etc. aroma effect

Inactive Publication Date: 2018-10-09
LIAOCHENG ZHENGXIN ECOLOGICAL AGRI TECH PARK CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing wheat paste is mainly used as pickles, as a flavoring agent for people's daily diet, and it is similar to pickled products, there are harmful substances such as nitrite, bacteria and bacteria, which is not conducive to human health and long-term consumption, so it affects wheat. The Industrialization Development of Sauce
[0003] At present, the paste made of wheat is all paste. Paste wheat paste has seriously lost the wheat flavor of wheat, and at the same time contains harmful substances such as nitrite and bacteria deterioration. Due to technical defects, there is no wheat kernel paste made of whole grain wheat. Appear

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of production method of wheat kernel paste, comprises steps as follows:

[0028] (1) After removing impurities, the wheat is input into a peeling machine for peeling, and the peeled wheat kernels are obtained. Soak the peeled wheat kernels in 0.8 times water for 10 hours, drain the excess water after soaking, put them in a steamer, and cook under pressure After exhausting the cold air, increase the pressure to 0.115Mpa and keep it for 15 minutes. After the pressure gauge of the pressure steamer is reset to zero, take it out of the pot to obtain clinker;

[0029] (2) The air-cooled machine cools the clinker to below 35° C., inoculates the seed koji of mixing wheat flour in the cooled clinker, and uses the koji turning machine to turn and mix 4 times to obtain the koji after inoculation; The amount of seed koji added in the seed koji was 0.18‰ of the weight of the peeled wheat kernels; the mass ratio of wheat flour to seed koji in the seed koji mixed with wheat flo...

Embodiment 2

[0041] A kind of production method of wheat kernel paste, comprises steps as follows:

[0042] (1) After removing impurities, the wheat is input into a peeling machine for peeling, and the peeled wheat kernels are obtained. Soak the peeled wheat kernels in 0.6 times water for 10 hours, drain the excess water after soaking, put them in a steamer, and cook under normal pressure 90min, get clinker;

[0043] (2) The air-cooled machine cools the clinker to 25° C., inoculates and mixes the seed koji of wheat flour in the cooled clinker, and uses a koji turning machine to turn and mix 4 times to obtain the inoculated koji; The amount of seed koji added in the koji is 0.25‰ of the weight of the peeled wheat kernels; the mass ratio of wheat flour to seed koji in the seed koji mixed with wheat flour is 12:1.

[0044] Seed koji is the kind of koji cultivated with Aspergillus oryzae as the original strain, the number of spores is greater than or equal to 2.8×10^10 / g (dry basis), green or...

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Abstract

The invention relates to a production method of wheat kernel sauce. The method comprises the following steps: soaking and cooking peeled wheat kernel, cooling clinker to 35 DEG C or below and inoculating to obtain an inoculated distiller's yeast material; tiling the distiller's yeast material onto a distiller's yeast bed material and then carrying out koji-making through ventilation, wherein the koji-making through ventilation comprises three stages of germination period, mycelium breeding period and spore insertion period, thus obtaining finished koji; adding the finished koji into Be' brineand soaking for three days, wherein the temperature of the finished koji is 40 to 50 DEG C and the concentration is 12 to 16 degree; then fermenting at the temperature of 40 to 60 DEG C for 30 to 40 days to obtain the wheat kernel sauce. The wheat kernel sauce obtained by the preparation has golden yellow or light brown color, gloss, sauce aroma and ester flavor; in addition, the wheat kernel sauce has the advantages of delicious and sweet taste, proper saltiness, strong sauce flavor, moderate viscosity and no impurities; wheat is whole grain retaining wheat flavor; the wheat kernel sauce canbe produced on a large scale.

Description

technical field [0001] The invention relates to a production method of wheat kernel paste, which belongs to the technical field of food preparation. Background technique [0002] Wheat sauce is a traditional seasoning in the vast rural areas. It has a unique flavor and is convenient to eat. It is economical and easy to store at home. However, the generally used raw materials are wheat, salt, pepper, pepper, fennel, cinnamon and grass leaves. The production method used is generally to soak the wheat, cook it, cover it for a week to ferment naturally, dry it, grind it, add concentrated salt water, and expose it to the sun. Existing wheat paste is mainly used as pickles, as a flavoring agent for people's daily diet, and it is similar to pickled products, there are harmful substances such as nitrite, bacteria and bacteria, which is not conducive to human health and long-term consumption, so it affects wheat. The industrialization development of sauce. [0003] At present, the...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L7/104
CPCA23L7/104A23L27/60
Inventor 刘伟
Owner LIAOCHENG ZHENGXIN ECOLOGICAL AGRI TECH PARK CO LTD
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