Technique for improving flavous of sweet sauce made of fermented flour

A technology of sweet noodle sauce and craftsmanship, applied in food science, food preservation, application, etc., can solve the problems of lack of fragrance and umami taste, high sweetness, not rich taste, etc., and achieve the effect of full taste, sufficient umami taste and unique fragrance

Inactive Publication Date: 2006-06-14
山东云德食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The aroma-enhancing process of sweet noodle sauce is to ferment 100 kg of existing common sweet noodle sauce at a product temperature (ie, material temperature) of 35-40°C for 20 days, then cool it down to 30°C, add 100 grams of Luxie yeast and 100 grams of saccharomyces Yeast, and carry out post-fermentation for 15 days to obtain the finished fresh and sweet noodle sauce product.

Embodiment 2

[0014] The aroma-enhancing process of sweet noodle sauce is to ferment 100 kg of existing common sweet noodle sauce at a product temperature (ie, material temperature) of 35-40°C for 30 days, then cool it down to 35°C, add 200 grams of Luxie yeast and 100 grams of saccharomyces Yeast, carry out post-fermentation for 20 days, and obtain the finished fresh and sweet noodle sauce product.

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L3/005A23L3/3571
Inventor 杨圣泉卞璨慧苏本坦崔芳芳霍连强林玉振
Owner 山东云德食品有限公司
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