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Preparation method of selenium-rich amino acid wheat sauce

A technology of selenium-enriched amino acid and wheat sauce, which is applied in the field of preparation of selenium-enriched amino acid wheat sauce, can solve the problems of small product differences, unfavorable development of special wheat sauce, and low degree of differentiation of wheat sauce, so as to reduce the adaptation period and facilitate material exchange , the effect of promoting the growth of Aspergillus

Pending Publication Date: 2021-07-02
贵州纳雍农和牧业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the current technology, there are many studies on making selenium-enriched food, but there are few selenium-enriched wheat sauces, which leads to the low degree of differentiation of existing wheat sauces and small product differences, which is not conducive to the development of local characteristic wheat sauces. Therefore, research on a kind of Wheat sauce rich in selenium amino acids is extremely necessary

Method used

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  • Preparation method of selenium-rich amino acid wheat sauce

Examples

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Effect test

Embodiment 1

[0033] A preparation method of selenium-enriched amino acid wheat sauce, comprising the following steps:

[0034] (1) Raw material handling:

[0035] A. Wheat soaking and germination: choose plump, mildew-free wheat, wash it with clean water, soak it in the expansion solution for 8 hours, remove and drain the water, put it in a container with a filterable bottom, and place it indoors for 1 day. Just wait until the seeds emerge and germinate; the expansion liquid is obtained by mixing and soaking plant ash, lemon pomace, and clear water with a mass ratio of 1:0.2:240 and filtering for 30 minutes; the mass ratio of the expansion liquid and wheat is 7:44; the wheat The selenium content is 96ug / 100g;

[0036] B. Wheat germ steaming: put the germinated wheat in a freezer at minus 20°C, and refrigerate for 20 hours; take out the wheat, wrap it in plastic film, and place it in clean water at 40°C. After it is completely thawed, put the wheat in In a steamer, steam at 110°C for 20 m...

Embodiment 2

[0046] A preparation method of selenium-enriched amino acid wheat sauce, comprising the following steps:

[0047] (1) Raw material handling:

[0048]A. Wheat soaking and germination: choose plump, mildew-free wheat, wash it with clean water, soak it in the swelling solution for 16 hours, remove and filter the water, put it in a container with a filterable bottom, and place it indoors for 3 days. The seeds can be sprouted; the expansion liquid is obtained by mixing and soaking plant ash, lemon pomace, and clear water with a mass ratio of 3:0.4:240 for 40 minutes; the mass ratio of the expansion liquid to wheat is 9:47; the wheat The selenium content is 98ug / 100g;

[0049] B. Wheat germ steaming: put the germinated wheat in a freezer at minus 30°C, and refrigerate for 30 hours; take out the wheat, wrap it in plastic film, and place it in clean water at 44°C. After it is completely thawed, put the wheat in In a steamer, steam for 50 minutes at 120°C, take out the wheat, place i...

Embodiment 3

[0059] A preparation method of selenium-enriched amino acid wheat sauce, comprising the following steps:

[0060] (1) Raw material handling:

[0061] A. Wheat soaking and germination: choose plump, mildew-free wheat, wash it with clean water, soak it in the expansion solution for 11 hours, remove and filter the water, put it in a container with a filterable bottom, and place it indoors for 2 days. The seeds can be sprouted; the expansion liquid is obtained by mixing and soaking plant ash, lemon pomace, and clear water with a mass ratio of 2:0.26:240 for 30-40 minutes; the mass ratio of the expansion liquid to wheat is 8:45; Said wheat selenium content is 97ug / 100g;

[0062] B. Wheat germ steaming: put the germinated wheat in a freezer at minus 30°C, and refrigerate for 30 hours; take out the wheat, wrap it in plastic film, and place it in clean water at 40°C. After it is completely thawed, put the wheat in In a steamer, steam for 20 minutes at 120°C, take out the wheat, plac...

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Abstract

The invention relates to the technical field of wheat sauce processing, in particular to a preparation method of selenium-rich amino acid wheat sauce, which comprises the following operation steps: (1) raw material treatment, (2) fermentation mildewing, (3) material drying and crushing, (4) water boiling, (5) sauce preparation, and (6) sauce drying. The spice liquid, the salt and other raw materials are added into the wheat sauce, the frozen and steamed wheat is utilized to promote secondary fermentation, microbial fermentation is utilized to the maximum extent to form high-activity nutritional ingredients, solidification of selenium in the wheat is promoted, the selenium content in the wheat sauce is increased, and the prepared wheat sauce has extremely high quality.

Description

technical field [0001] The invention relates to the technical field of wheat sauce processing, in particular to a preparation method of selenium-rich amino acid wheat sauce. Background technique [0002] Sauce plays an important role in people's cooking, mainly including soybean paste, broad bean paste, sweet noodle sauce, bean paste, chili sauce, wheat sauce and so on. Sauce is not only a condiment, but also has rich nutritional and medicinal value. Wheat is rich in nutrition, rich in starch, protein, fat, minerals, calcium, iron, thiamine, riboflavin, niacin, vitamin A and vitamin C. Microbes are fermented to produce semi-fluid wheat sauce food, which has been documented for a long time. According to "Compendium of Materia Medica", this kind of homemade wheat paste also has the effect of "removing heat, stopping irritability, killing all medicines and hot soup fire poison, and killing all fish, meat, vegetables, and mushroom poison". Wheat sauce is not only a condiment,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L7/25A23L29/00A23L27/24A23L33/00
CPCA23L27/60A23L7/25A23L29/015A23L29/00A23L27/24A23L33/00A23V2002/00A23V2200/30Y02A40/90
Inventor 胡江涛殷鹏飞王大忠
Owner 贵州纳雍农和牧业有限责任公司
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