Fermentation method for improving quality of sweet soybean sauce, application of fermentation method as well as a sweet soybean sauce product
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A fermentation method and technology of sweet noodle sauce, which is applied in the field of food processing, can solve the problems of insufficient aroma and weak flavor, and achieve the effects of bright color, strong sauce aroma and improved product quality
Inactive Publication Date: 2020-10-16
保定槐茂食品科技有限公司
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Problems solved by technology
[0005] The purpose of the present invention is to solve the above technical problems. One of the purposes is to provide a fermentation method for improving the quality of sweet noodle sauce, adopting three-stage temperature control, timely segmentation, and large temperature difference post-ripening fermentation technology to produce sweet noodle sauce, which solves the current common heat preservation fermentation production. Defects of sweet noodle sauce products with weak flavor and insufficient aroma
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Embodiment 1
[0041] The production method of the sweet noodle sauce of the present embodiment is as follows:
[0042] The first step, steaming ingredients: use wheat flour as raw material, add 50kg of wheat flour to 15kg of water, put it into a sauce steamer for steaming, and get cooked noodle granules; during the steaming process, the pressure is controlled at 0.2-0.25kPa, and the steaming time is 5min;
[0043] The second step, inoculation: spread out the cooked noodles, cool naturally to below 40°C, mix in the seed koji, stir evenly, and the inoculation amount is 3 / 10,000;
[0044] The third step, koji making: put the koji material into the koji plate, the thickness of the material layer is 20-25cm; ventilate the temperature of the koji material to below 30°C, and let it stand for 5 hours. Enter circulating air to keep the temperature of the koji at 33-35°C. When the temperature of the koji continues to rise, the koji is agglomerated and the material turns white, input cold air to reduc...
Embodiment 2
[0051] The production method of the sweet noodle sauce of the present embodiment is as follows:
[0052] The first step, steaming ingredients: use wheat flour as raw material, add 50kg of wheat flour to 15kg of water, put it into a sauce steamer for steaming, and get cooked noodle granules; during the steaming process, the pressure is controlled at 0.2-0.25kPa, and the steaming time is 5min;
[0053] The second step, inoculation: spread out the cooked noodles, cool naturally to below 40°C, mix in the seed koji, stir evenly, and the inoculation amount is 3 / 10,000;
[0054] The third step, koji making: put the koji material into the koji plate, the thickness of the material layer is 20-25cm; ventilate the temperature of the koji material to below 30°C, and let it stand for 5 hours. Enter circulating air to keep the temperature of the koji at 33-35°C. When the temperature of the koji continues to rise, the koji is agglomerated and the material turns white, input cold air to reduc...
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Abstract
The invention discloses a fermentation method for improving the quality of sweet soybean sauce, application of the fermentation method as well as a sweet soybean sauce product. A fermentation processadopts three-stage temperature-controlled fermentation; the specific process is as follows: first-stage high-temperature regulated fermentation after mixing of dough koji with salt water: the fermentation temperature is 43-45 DEG C, and softening hydrolysis fermentation at higher temperature is performed until the hydrolysis degree of the raw material is larger than 60%; then two-stage medium-temperature fermentation: the fermentation temperature is 30-35 DEG C and the fermentation lasts for 27 d; and three-stage large-temperature-difference temperature control post-curing fermentation: the surface temperature of soybean sauce mash during fermentation is 40-45 DEG C, the temperature difference between the surface and bottom is 20-25 DEG C, and the fermentation lasts for 28 d. Large-temperature-difference post-curing fermentation is suitable for the biochemical reaction and Maillard reaction under different temperature conditions to form the unique color, fragrance, taste and body of the sweet soybean sauce. The nutrient reducing sugar content reaches 26 g-27 g/100g, and the amino acid nitrogen content reaches 0.45 g-0.55 g/100g. the sweet soybean sauce product is rich in senses: the strong sauce aroma, palatable sweetness, freshness and saltiness, moderate thickness and bright in color.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a fermentation method for improving the quality of sweet noodle sauce and its application and sweet noodle sauce products. Background technique [0002] Sweet noodle sauce is a traditional condiment made from wheat flour, steamed, koji molded, mixed with salt water, and fermented. It is very popular among people. The traditional production technology of brewing sweet noodle sauce is: adding water to wheat flour to make dough and steaming it, or making it into a noodle cake, and then growing a variety of microorganisms in nature to make a koji or noodle cake koji, then mixing it with salt water, and going through natural aging Sun-fermented. The koji is made in spring, the sauce is dried in summer, and it matures in autumn. From the first month of spring in the lunar calendar to the first ten days of May in southern my country, it is a good time to make koji in the south...
Claims
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Application Information
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