Wheat sauce and preparation method thereof

Abstract

According to the wheat sauce and the preparation method thereof, a formula and a process of the wheat sauce are fused with a traditional fermentation and modern technology, and 7-10% salt is used for balancing bacteriostasis and fermentation; composite spices (perilla leaves, Chinese prickly ash and the like) are added in stages, and precursor substance conversion and flavor retention are both considered. According to the technology, the activity of alpha-amylase is improved by 3 times through wheat germination, and the starch gelatinization degree reaches 85% through gradient cooking; according to intelligent koji making, 90% of aspergillus oryzae spore formation rate is realized through 45cm koji bed thickness and dynamic temperature control (23-40 DEG C), and koji turning ensures that an enzyme system is uniform. In the multi-stage fermentation, main fermentation at 40-45 DEG C promotes generation of gamma-aminobutyric acid from tetracoccus halophilus, and secondary grinding improves the flavor development efficiency. The shelf life can reach 18 months by combining ultra-high temperature sterilization (125 + / -2 DEG C) with vacuum packaging, and natural ingredients of the spice are inhibited from being oxidized. The whole process improves the protein digestibility by 22%, saves energy by 30%, realizes flavor standardization (the difference is less than or equal to 8%), and has both traditional flavor and industrial controllability.

Description

Technical Field

[0001] The present invention relates to the technical field of fermented foods, in particular to a wheat paste and a preparation method thereof. Background Art

[0002] Traditional wheat paste production relies heavily on natural fermentation, which presents challenges such as long fermentation cycles, unstable flavor, high spoilage, and high energy consumption. Existing processes suffer from insufficient amylase activity, resulting in low raw material utilization, crude salt control that inhibits beneficial bacteria, and the limited use of spices, which results in a lack of flavor depth.

[0003] To address the above bottlenecks, this technology integrates modern bioengineering and food processing methods. By precisely controlling wheat germination (soaking at 25-35°C, amylase activity increased by 3 times) and gradient cooking (gelatinization degree 85%), the enzymatic matrix is ​​optimized. Intelligent koji making (45cm koji bed thickness + dynamic temperature control 23-40°C) is used to increase the Aspergillus oryzae spore formation rate to 90%, and the koji turning process is combined to ensure uniform distribution of the enzyme system. Multi-stage fermentation is designed (40-45°C main fermentation for directional enrichment of γ-aminobutyric acid), and an innovative phased spice addition strategy (pre-fermentation base construction + pre-finished product flavoring) is used. Natural antioxidant ingredients and ultra-high temperature sterilization (125°C ± 2°C) are used to achieve a shelf life of 18 months. This solution breaks through the limitations of traditional processes such as low protein digestibility (increased by 22%), high energy consumption (saving 30%), and large flavor fluctuations (difference ≤ 8%). Summary of the Invention

[0004] The technical problem to be solved by the present invention is to provide a wheat paste and a preparation method thereof, solve the technical problems existing in the background technology, integrate modern bioengineering and food processing methods, optimize the enzymatic hydrolysis matrix by precisely controlling wheat germination and gradient cooking; use intelligent koji making to increase the Aspergillus oryzae spore formation rate to 90%, and combine the koji turning process to ensure uniform distribution of the enzyme system; design multi-stage fermentation, and adopt a staged spice addition strategy.

[0005] The technical solution of the present invention is:

[0006] A wheat paste comprises the following components in weight ratio: 135-145 parts of water, 95-105 parts of wheat flour, 38-42 parts of salt, 6.5-7.2 parts of perilla leaves, 5.8-6.3 parts of fennel stalks, 7.7-8.2 parts of Sichuan peppercorns, 6.8-7.2 parts of goupi leaves, 6.8-7.2 parts of tsaoko, and 4.5-5.3 parts of bay leaves.

[0007] Furthermore, the components are: 140 parts of water, 100 parts of wheat flour, 40 parts of salt, 7 parts of perilla leaves, 6 parts of fennel stalks, 8 parts of Sichuan peppercorns, 7 parts of kupi leaves, 7 parts of tsaoko, and 5 parts of bay leaves.

[0008] Furthermore, the components are: 135 parts of water, 95 parts of wheat flour, 38 parts of salt, 6.5 parts of perilla leaves, 5.8 parts of fennel stalks, 7.7 parts of Sichuan peppercorns, 6.8 parts of kupi leaves, 6.8 parts of tsaoko, and 4.5 parts of bay leaves.

[0009] Furthermore, the components are: 145 parts of water, 105 parts of wheat flour, 42 parts of salt, 7.2 parts of perilla leaves, 6.3 parts of fennel stalks, 8.2 parts of peppercorns, 7.2 parts of kupi leaves, 7.2 parts of tsaoko, and 5.3 parts of bay leaves.

[0010] The present invention also provides a method for preparing the above-mentioned wheat sauce, comprising the following steps:

[0011] (1) Raw material pretreatment: soaking and germinating the wheat in water at a temperature of 25°C to 35°C for 24 hours until the water content reaches 38.49% and the length of the sprouts reaches 1 mm; then steaming the sprouted wheat at high heat for 25 minutes and low heat for 10 minutes;

[0012] (2) Spice preparation: grind perilla leaves, fennel stems, peppercorns, kupi leaves, tsaoko, and bay leaves in proportion and mix them to prepare spices for later use;

[0013] (3) Koji making: The cooked wheat is moved into the koji bed with a thickness of 45 cm. The koji machine is set to a minimum temperature of 23°C and a maximum temperature of 40°C. Doors and windows are closed in time, and the blower is turned over when the wheat clumps. The fermentation is carried out for 7-10 days.

[0014] (4) Wheat grinding: Prepare 10% salt water, then mix the wheat after koji making and salt water and soak for 12 hours, and finally grind the wheat into 100-200 mesh;

[0015] (5) Heat preservation and fermentation: The crushed wheat flour is transferred to a fermentation tank, 40% spices are added and then fermented. The fermentation temperature is controlled at 40°C-45°C and the fermentation time is 40-45 days.

[0016] (6) Finished product preparation: Grind the wheat paste twice, stir it after grinding, adjust the moisture and salt content of the wheat paste after quality control sampling and testing, and then add the remaining spices to mix;

[0017] (7) Sterilization and packaging: sterilize the wheat paste in an ultra-high temperature sterilizer at a temperature of 125°C ± 2°C, and vacuum pack it after cooling to obtain the finished product.

[0018] Furthermore, in step 2, a fan is used to supply air and adjust the ambient temperature and humidity. The temperature is controlled at 21-28°C. When tender yellow-green spores appear on the koji material, the koji can be produced.

[0019] Furthermore, in step 4, the fermentation is completed when the color is reddish brown or light red, shiny, moderately viscous, and has a fresh, spicy and mellow taste.

[0020] Furthermore, in steps 4 and 5, the moisture content is controlled at 50-60 g / 100 g, the salt content is ≤20.0 g / 100 g, the amino acid nitrogen content is ≥0.3 g / 100 g, the total acid content is calculated as lactic acid ≤2.0 g / 100 g, and the aflatoxin B1 content is ≤5.0 μg / kg.

[0021] The present invention is beneficial in that:

[0022] The malt sauce formula and process of the present invention integrate traditional fermentation with modern technology, adopt a combination of medicine and food (perilla leaves + fennel stalks + Sichuan pepper + tsaoko, etc.) to form a three-level flavor system of "spicy-savory-sweet", wherein: perilla leaves (containing perilla aldehyde) and fennel stalks (anethole) synergistically enhance the flavor; Sichuan pepper (zanthoxylum numbing agent) and flavonoids build a sense of layering; tsaoko (cineole) and geranium (linalool) provide aftertaste support; spices are added in stages (40% before fermentation + 60% before finished product) to achieve precursor substance conversion and flavor retention.

[0023] In terms of technology, wheat germination increases the activity of α-amylase by 3 times, and gradient cooking increases the starch gelatinization degree to 85%. Intelligent koji making achieves a 90% Aspergillus oryzae spore formation rate through a 45cm koji bed thickness and dynamic temperature control (23-40°C), and koji turning ensures a uniform enzyme system. In multi-stage fermentation, the main fermentation at 40-45°C promotes the production of γ-aminobutyric acid by halophilic tetragenous cocci, and secondary grinding improves flavor efficiency. Ultra-high temperature sterilization (125°C±2°C) combined with vacuum packaging extends the shelf life to 18 months, and the natural ingredients of spices inhibit oxidation. The overall process increases protein digestibility by 22%, saves energy by 30%, and achieves flavor standardization (difference ≤8%), combining traditional flavor with industrial controllability. DETAILED DESCRIPTION

[0024] The following is a further description of specific embodiments of the present invention. It should be noted that the description of these embodiments is intended to facilitate understanding of the present invention and does not constitute a limitation of the present invention. In addition, the technical features involved in the various embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.

[0025] A wheat sauce comprises the following components in weight ratio: 135-145 parts of water, 95-105 parts of wheat flour, 38-42 parts of salt, 6.5-7.2 parts of perilla leaves, 5.8-6.3 parts of fennel stalks, 7.7-8.2 parts of Sichuan peppercorns, 6.8-7.2 parts of goupi leaves, 6.8-7.2 parts of tsaoko, and 4.5-5.3 parts of bay leaves.

[0026] The specific components can be mixed in the following proportions:

[0027] (1) 140 parts of water, 100 parts of wheat flour, 40 parts of salt, 7 parts of perilla leaves, 6 parts of fennel stalks, 8 parts of Zanthoxylum bungeanum, 7 parts of kupi leaves, 7 parts of tsaoko, and 5 parts of bay leaves.

[0028] (2) 135 parts of water, 95 parts of wheat flour, 38 parts of salt, 6.5 parts of perilla leaves, 5.8 parts of fennel stalks, 7.7 parts of Zanthoxylum bungeanum, 6.8 parts of kupi leaves, 6.8 parts of tsaoko, and 4.5 parts of bay leaves.

[0029] (3) 145 parts of water, 105 parts of wheat flour, 42 parts of salt, 7.2 parts of perilla leaves, 6.3 parts of fennel stalks, 8.2 parts of Zanthoxylum bungeanum, 7.2 parts of kupi leaves, 7.2 parts of tsaoko, and 5.3 parts of bay leaves.

[0030] Advantages of the formula design of the present invention

[0031] Scientific ratio of core raw materials

[0032] The salt content (38-42 parts) is precisely controlled: the osmotic pressure reaches the range of 7-10%, which can inhibit spoilage bacteria without excessively inhibiting beneficial bacteria, meeting the preservation requirements of traditional sauce products.

[0033] Innovation of compound fragrance system

[0034] A combination of medicine and food (perilla leaves + fennel stalks + Sichuan peppercorns + tsaoko, etc.) is used to form a three-level flavor system of "spicy-fragrant-sweet", among which: perilla leaves (containing perilla aldehyde) and fennel stalks (anethole) synergistically enhance the flavor; Sichuan peppercorns (zanthone) and flavonoids create a sense of layering; tsaoko (cineole) and geranium (linalool) provide aftertaste support; spices are added in stages (40% before fermentation + 60% before finished product) to achieve precursor substance conversion and flavor retention.

[0035] The preparation process is as follows:

[0036] 1. Raw material acceptance

[0037] 1.1 The raw materials have the inherent color of wheat, with uniform and full grains, fresh color, no bad odor, no mold, no deterioration, no foreign impurities visible to the naked eye, and no insects.

[0038] 1.2. The bags must be clean, secure, and undamaged, with the openings tightly tied and secure. They must not leak or contaminate the product. Hygienic transportation must be used, and care must be taken to protect the product from rain and contamination during transportation.

[0039] Operation and precautions

[0040] ◎Moisture ≤12.5%

[0041] ◎Aflatoxin b1≤5.0ppb

[0042] ◎Pesticide residue qualified

[0043] ◎Ergot ≤ 0.01%

[0044] 2. Raw material pretreatment

[0045] 2.1. Soak the wheat in water at 25°C-35°C for 24 hours until the water content reaches 38.49% and the sprout length reaches 1 mm.

[0046] 2.2. When soaking, the water must cover the wheat by more than 25cm to ensure complete soaking;

[0047] 2.3. Steam the germinated wheat for 25 minutes on high heat and 10 minutes on low heat.

[0048] 3. Spice blending

[0049] 3.1 Crush the perilla leaves, fennel stems, peppercorns, kupi leaves, tsaoko, and bay leaves in proportion and mix them to prepare the spices for later use.

[0050] 4. Koji making

[0051] 4.1 Move the cooked wheat into the koji bed through a conveyor belt. The thickness of the wheat entering the koji should be 45 cm. Set the minimum temperature of the koji machine to 23°C and the maximum temperature to 40°C. Close the doors and windows in time, turn on the blower, and turn the koji when the wheat clumps.

[0052] Operation and precautions

[0053] ◎ Check the ventilation equipment, use fans to supply air, adjust the temperature and humidity, and control the temperature at 21-28℃. Ferment wheat for 7-10 days; ferment wheat flour for 3 days.

[0054] ◎When tender yellow-green spores appear on the koji, the koji can be prepared.

[0055] ◎ The koji room must be cleaned before the raw materials enter the koji making room, there must be no bacterial contamination during the inoculation process, and the inoculation and koji making temperatures must be appropriate.

[0056] 5. Wheat crushing

[0057] 5.1. Add salt to the salt adding machine and start the salt adding equipment to add salt to the salt tank;

[0058] 5.2. The wheat after koji making is transported to the Banzi mixing tank via a conveyor belt. Then, by clicking a button, the brine is transferred to the Banzi mixing tank.

[0059] 5.3. Adjust the grinding fineness of the grinder, then flow the wheat through the pipe to the grinder for grinding;

[0060] Operation and precautions

[0061] ◎The salt water ratio is 1:10, the concentration is 10%, and it needs to be stirred continuously until the salt dissolves.

[0062] ◎Wheat should be soaked in salt water for 12 hours before crushing.

[0063] ◎Wheat grinding fineness is 100-200 mesh, and the second pool grinding screen fineness is 0.3M.

[0064] 6. Heat preservation and fermentation

[0065] 6.1. Transfer the crushed wheat flour into the fermentation tank, add 40% spices and ferment it. The fermentation temperature is controlled at 40℃-45℃ and the fermentation time is 40-45 days.

[0066] Operation and precautions

[0067] ◎After fermentation, the color is reddish brown or light red, shiny, moderately viscous, and tastes fresh, spicy and mellow.

[0068] ◎Water content 50-60g / 100g, salt (calculated as sodium chloride): ≤20.0g / 100g, amino acid nitrogen ≥0.3g / 100g, total acid (calculated as lactic acid) ≤2.0g / 100g, aflatoxin B1 ≤5.0μg / kg.

[0069] Finished product configuration

[0070] 7.1 The wheat paste is transferred to the grinding workshop through a pipeline for secondary grinding. After grinding, it is stored in a mixing tank and stirred. After quality control sampling and testing, the wheat paste is adjusted for moisture, salt, etc. before adding the remaining spices.

[0071] Operation and precautions

[0072] ◎ Moisture 50%-60% Salt (calculated as sodium chloride): ≤20.0g / 100g, Amino acid nitrogen ≥0.3g / 100g, Total acid (calculated as lactic acid) ≤2.0g / 100g, Aflatoxin B1 ≤5.0μg / kg.

[0073] Potassium sorbate = 0.0004%

[0074] 8. Sterilization

[0075] 8.1 Turn on the equipment switch, connect the natural gas, wait for the ultra-high temperature sterilizer temperature to rise to 125℃±2℃° to start sterilization, and prepare a blender at the end of the sterilizer to catch the sterilized wheat paste.

[0076] 9. Packaging

[0077] 9.1 Transfer the sterilized and cooled wheat paste to the filling machine for filling. When canning, fill 280g-282g of wheat paste into each bottle, then use a capping machine to vacuum seal the bottle, and then package it.

[0078] Technical advantages of the present invention

[0079] (1) Germination process: Gradient soaking at 25-35℃ can increase the activity of α-amylase to 120-150U / g (3 times higher than that of ungerminated); gradient cooking (high heat for 25 minutes + low heat for 10 minutes) can make the starch gelatinization degree reach more than 85% and the protein denaturation rate reach 70-75%, forming an ideal enzymatic hydrolysis matrix

[0080] (2) Intelligent koji making management

[0081] The thickness of the bed is 45cm and the air blowing system is used to achieve a heat production rate per unit volume of ≤15kcal / m 3 h, dynamic temperature control of 23-40°C matches the growth curve of Aspergillus oryzae, with a spore formation rate of 90%.

[0082] (3) The timing of turning the koji is determined by the penetration depth of the mycelium (≥2 / 3 of the material layer) to ensure uniform distribution of the enzyme system.

[0083] (4) Multi-stage fermentation control

[0084] Pre-fermentation (koji making stage): protein decomposition is completed in 7-10 days (amino acid nitrogen ≥ 0.6g / 100g); main fermentation (40-45℃ / 40-45 days): gamma-aminobutyric acid (GABA ≥ 50mg / 100g) is produced through metabolism by Tetragenococcus halophilus; secondary grinding in the post-ripening stage makes the particle size D50 ≤ 50μm to improve the release efficiency of flavor substances.

[0085] (5) Flavor standardization: The flavor difference between batches is ≤8% through two flavor additions (base construction before fermentation + flavoring before finished product).

[0086] The embodiments of the present invention are described in detail above, but the present invention is not limited to the described embodiments. It is apparent to those skilled in the art that various changes, modifications, substitutions, and variations of these embodiments may be made without departing from the principles and spirit of the present invention, and the changes still fall within the scope of protection of the present invention.

Claims

1. A wheat sauce, characterized by: The invention comprises the following components in weight ratio: 135-145 parts of water, 95-105 parts of wheat flour, 38-42 parts of salt, 6.5-7.2 parts of perilla leaves, 5.8-6.3 parts of fennel stalks, 7.7-8.2 parts of Sichuan peppercorns, 6.8-7.2 parts of kupi leaves, 6.8-7.2 parts of tsaoko, and 4.5-5.3 parts of bay leaves.

2. The wheat paste according to claim 1, characterized in that The components include: 140 parts of water, 100 parts of wheat flour, 40 parts of salt, 7 parts of perilla leaves, 6 parts of fennel stalks, 8 parts of Sichuan peppercorns, 7 parts of kupi leaves, 7 parts of tsaoko, and 5 parts of bay leaves.

3. The wheat paste according to claim 1, characterized in that The components are: 135 parts of water, 95 parts of wheat flour, 38 parts of salt, 6.5 parts of perilla leaves, 5.8 parts of fennel stalks, 7.7 parts of Sichuan peppercorns, 6.8 parts of kupi leaves, 6.8 parts of tsaoko, and 4.5 parts of bay leaves.

4. The wheat paste according to claim 1, characterized in that The components are: 145 parts of water, 105 parts of wheat flour, 42 parts of salt, 7.2 parts of perilla leaves, 6.3 parts of fennel stalks, 8.2 parts of Sichuan peppercorns, 7.2 parts of kupi leaves, 7.2 parts of tsaoko, and 5.3 parts of bay leaves.

5. The method for preparing wheat paste according to any one of claims 1 to 4, characterized in that: The following steps are involved: (1) Raw material pretreatment: soaking and germinating the wheat in water at a temperature of 25°C to 35°C for 24 hours until the water content reaches 38.49% and the length of the sprouts reaches 1 mm; then steaming the sprouted wheat at high heat for 25 minutes and low heat for 10 minutes; (2) Spice preparation: grind perilla leaves, fennel stems, peppercorns, kupi leaves, tsaoko, and bay leaves in proportion and mix them to prepare spices for later use; (3) Koji making: The cooked wheat is moved into the koji bed with a thickness of 45 cm. The koji machine is set to a minimum temperature of 23°C and a maximum temperature of 40°C. Doors and windows are closed in time, and the blower is turned over when the wheat clumps. The fermentation is carried out for 7-10 days. (4) Wheat grinding: Prepare 10% salt water, then mix the wheat after koji making and salt water and soak for 12 hours, and finally grind the wheat into 100-200 mesh; (5) Heat preservation and fermentation: The crushed wheat flour is transferred to a fermentation tank, 40% spices are added and then fermented. The fermentation temperature is controlled at 40°C-45°C and the fermentation time is 40-45 days. (6) Finished product preparation: Grind the wheat paste twice, stir it after grinding, adjust the moisture and salt content of the wheat paste after quality control sampling and testing, and then add the remaining spices to mix; (7) Sterilization and packaging: sterilize the wheat paste in an ultra-high temperature sterilizer at a temperature of 125°C ± 2°C, and vacuum pack it after cooling to obtain the finished product.

6. The method for preparing wheat paste according to claim 5, wherein: In step 2, a fan is used to supply air and adjust the ambient temperature and humidity. The temperature is controlled at 21-28°C. When tender yellow-green spores appear on the koji, the koji can be produced.

7. The method for preparing wheat paste according to claim 5, wherein: In step 4, the fermentation is completed when the color is reddish brown or light red, shiny, moderately viscous, and has a fresh, spicy and mellow taste.

8. The method for preparing wheat paste according to claim 5, wherein: In steps 4 and 5, the moisture content is controlled at 50-60 g / 100 g, the salt content is ≤20.0 g / 100 g, the amino acid nitrogen content is ≥0.3 g / 100 g, the total acid content as lactic acid is ≤2.0 g / 100 g, and the aflatoxin B1 content is ≤5.0 μg / kg.