Technique for improving flavous of sweet sauce made of fermented flour

Abstract

A process for flavouring the sweet sauce made of fermented flour includes such steps as providing ordinary sweet sauce, fermenting at 35-40 deg.C for 20-30 days, cooling to 30-35 deg.C, adding two kinds of yeast, and fermenting again for 15-20 days.

Description

1. Technical field [0001] The invention relates to a condiment production process, in particular to a sweet noodle sauce flavoring process. 2. Background technology [0002] The sweet noodle sauce products produced by the traditional sweet noodle sauce production process have high sweetness, lack of fragrance and umami taste, and the taste is not rich. 3. Contents of the invention [0003] Aiming at the deficiencies of the current sweet noodle sauce production process, the invention provides an aroma-enhancing process for sweet noodle sauce. [0004] A process for increasing the flavor of sweet noodle sauce, the specific process steps are as follows: [0005] (1) Put ordinary sweet noodle sauce into fermenter, and ferment for 20-30 days under the condition of product temperature (ie material temperature) 35-40°C; [0006] (2) cooling the fermented sweet noodle sauce to 30-35° C., adding 0.1-0.3% by weight of Saccharomyces rouxii and 0.1-0.2% by weight of Torulopsis globo...

AI Technical Summary

Problems solved by technology

[0002] The sweet noodle sauce products produced by the traditional sweet noodle sauce production process have high sweetness, lack of fragrance and umami, and the taste is not rich