Sauce embryo and preparation method thereof and sweet noodle sauce

Abstract

The present invention provides a sauce base, a preparation method thereof, and a sweet noodle sauce. The sauce base preparation method comprises: mixing wheat flour A with a koji-making activation liquid, extruding and puffing the mixture to prepare a puffed base material; steaming wheat flour B to prepare a dough; mixing the puffed base material and the dough material, adding Aspergillus oryzae species, and making a koji to obtain a koji material; and fermenting the koji material to prepare the sauce base. By combining the koji-making activation liquid with puffed wheat flour to obtain a puffed base material, and then using the puffed base material in the koji-making process of the sweet noodle sauce, the growth, decomposition, and enzyme production of Aspergillus oryzae can be promoted, and the growth of miscellaneous bacteria can be reduced. The prepared sweet noodle sauce has a non-sour and bitter taste and is high in amino acids and reducing sugars, thereby improving the taste and quality of the sweet noodle sauce.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a sauce embryo and a preparation method thereof, and sweet noodle sauce. Background Art

[0002] Sweet noodle sauce, a condiment made primarily from wheat flour through koji making and fermentation, is a traditional Chinese condiment with thousands of years of history. It has a sweet and salty taste, with a distinct umami and estery flavor. It is rich in essential proteins, amino acids, and minerals, making it an indispensable condiment on the human table.

[0003] With the development of society and the improvement of people's living standards, consumers have higher and higher requirements for sweet noodle sauce. However, when preparing sweet noodle sauce in related technologies, bacteria are easily bred during the koji making process, resulting in high total acid content and sour taste after fermentation, and low amino nitrogen and reducing sugar content, which seriously affects the taste and quality of the sweet noodle sauce. Summary of the Invention

[0004] Based on this, it is necessary to provide a sauce embryo and a preparation method thereof and a sweet noodle sauce. The sauce embryo prepared by the sauce embryo preparation method can inhibit the growth of miscellaneous bacteria and improve the taste and quality of the sweet noodle sauce.

[0005] A first aspect of the present invention provides a method for preparing a sauce embryo, comprising the following steps:

[0006] Wheat flour A is mixed with koji-making activation liquid, and extruded to prepare an expanded base material;

[0007] Steaming wheat flour B to prepare flour flocculents;

[0008] The expanded base material and the flour flocculent material are mixed, Aspergillus oryzae species are added, and koji is made to obtain koji material;

[0009] The koji material is fermented to prepare the sauce embryo.

[0010] In some embodiments, the water content of the mixture formed by the wheat flour A and the koji-making activation liquid is 15wt%-20wt%;

[0011] Optionally, during the mixing process, the feeding flow rate of the wheat flour A is 20kg / min-50kg / min, and the feeding flow rate of the koji making activation liquid is 1kg / min-9kg / min.

[0012] In some embodiments, the wheat flour A has a wet gluten content of 20%-28%, and a protein content of 8%-13%.

[0013] In some embodiments, an extruder is used for the extrusion puffing, and the operating parameter settings of the extruder include:

[0014] The screw speed is 200rpm-600rpm;

[0015] The die hole at the outlet is 2mm-10mm;

[0016] The distance between the cutter and the discharge film hole is 1mm-3mm; and

[0017] The cavity temperature is set in sections along the direction of material conveying: the first section is 60℃-100℃, the second section is 80℃-120℃, the third section is 100℃-160℃, and the fourth section is 130℃-190℃.

[0018] In some embodiments, the steps of preparing the koji activation solution include:

[0019] The soy sauce fermentation crude oil, wheat flour C and α-amylase are mixed to prepare a mixed solution, wherein the enzyme activity of the mixed solution is 30U / g-50U / g, and the mixed solution is kept at 45°C-55°C for 2h-8h to prepare the koji making activation solution.

[0020] In some embodiments, preparing the koji activation solution includes at least one of the following conditions:

[0021] (1) The amino nitrogen content of the soy sauce fermentation crude oil is 0.5g / 100mL-1.5g / 100mL, and the salt content is 12g / 100mL-20g / 100mL;

[0022] (2) The wheat flour C has a wet gluten content of 25%-30% and a protein content of 12%-15%;

[0023] (3) The mass proportion of the wheat flour C in the mixed liquid is 4%-8%.

[0024] In some embodiments, the preparation of the dough comprises at least one of the following conditions:

[0025] (1) The wheat flour B has a wet gluten content of 20%-28% and a protein content of 8%-13%;

[0026] (2) Water is added when preparing the dough, and the mass ratio of the wheat flour B to the water is 100:(28-30).

[0027] In some embodiments, the koji making comprises at least one of the following conditions:

[0028] (1) The mass of the expanded base material accounts for 10% to 30% of the total mass of the expanded base material and the dough;

[0029] (2) the mass of the Aspergillus oryzae strain accounts for 0.2‰-0.5‰ of the total mass of the wheat flour A, the wheat B, and the wheat flour C used in preparing the koji activation liquid;

[0030] (3) The parameter settings during koji making include: material layer thickness of 25cm-30cm, material temperature of 28℃-38℃, humidity of 70%-95%, wind frequency of 20Hz-50Hz, and incubation time of 30h-40h.

[0031] In some embodiments, the fermentation comprises at least one of the following conditions:

[0032] (1) adding salt water during fermentation;

[0033] Optionally, the mass ratio of the koji material to the brine is 1:(1-1.5);

[0034] Optionally, the salt content of the brine is 14g / 100mL-18g / 100mL, and the temperature of the brine is 60°C-70°C;

[0035] (2) The fermentation temperature is 48℃-55℃, and the fermentation time is 30d-60d.

[0036] The second aspect of the present invention provides a sauce embryo, which is prepared by the method for preparing the sauce embryo according to the first aspect of the present invention.

[0037] The third aspect of the present invention provides a sweet noodle sauce prepared using the sauce base of the second aspect of the present invention.

[0038] The above-mentioned sauce embryo, preparation method thereof and sweet noodle sauce are provided, wherein during the preparation of the sauce embryo, a koji-making activation liquid is combined with puffed wheat flour to obtain a puffed base material, and then the puffed base material is used in the koji-making process of the sweet noodle sauce; on the one hand, the koji-making activation liquid can promote the growth of Aspergillus oryzae, and the gelatinization degree of the wheat flour is improved after puffing, which makes it easier for Aspergillus oryzae to decompose and produce enzymes, thereby reducing the growth of miscellaneous bacteria; on the other hand, the puffed wheat flour can play a supporting role in the koji-making process, which is conducive to improving the ventilation of the koji, further inhibiting the growth of anaerobic miscellaneous bacteria, and reducing the risk of contamination by miscellaneous bacteria in the koji-making process; at the same time, the combination of the koji-making activation liquid and the puffed wheat flour can achieve a good synergistic effect, and the sweet noodle sauce finally prepared has a taste without sourness or bitterness, and has high contents of amino acids and reducing sugars, thereby improving the taste and quality of the sweet noodle sauce. DETAILED DESCRIPTION

[0039] To facilitate understanding of the present invention, the present invention will be described more fully below with reference to the relevant embodiments. The following provides preferred embodiments of the present invention. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to provide a more thorough and comprehensive understanding of the disclosure of the present invention.

[0040] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which this invention pertains. The terms used herein in the specification of the present invention are for the purpose of describing specific embodiments only and are not intended to limit the present invention. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0041] In the present invention, the technical features described in an open manner include closed technical solutions composed of the listed features, and also include open technical solutions containing the listed features.

[0042] In the present invention, when referring to numerical ranges, unless otherwise specified, the numerical ranges are considered continuous and include the minimum and maximum values ​​of the range, as well as every value between such minimum and maximum values. Furthermore, when a range refers to an integer, every integer between the minimum and maximum values ​​of the range is included. In addition, when multiple ranges are provided to describe a feature or characteristic, the ranges can be combined. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all subranges subsumed therein.

[0043] Only certain numerical ranges are specifically disclosed herein. However, any lower limit may be combined with any upper limit to form an unspecified range; and any lower limit may be combined with other lower limits to form an unspecified range, and similarly, any upper limit may be combined with any other upper limit to form an unspecified range. In addition, each individually disclosed point or single value may itself serve as a lower limit or upper limit and be combined with any other point or single value, or with other lower limits or upper limits, to form an unspecified range.

[0044] The temperature parameters in the present invention, unless otherwise specified, allow for either constant temperature treatment or treatment within a certain temperature range. The constant temperature treatment allows for temperature fluctuations within the precision range controlled by the instrument.

[0045] In the description of the invention, “plurality” means at least two, for example, two, three, etc., unless otherwise clearly and specifically defined.

[0046] Unless otherwise specified, all embodiments and optional embodiments of the present invention can be combined with each other to form a new technical solution. Unless otherwise specified, all technical features and optional technical features of the present invention can be combined with each other to form a new technical solution.

[0047] If not otherwise specified, all steps of the present invention may be performed sequentially or randomly, but are preferably performed sequentially.

[0048] With the development of society and the improvement of people's living standards, consumers' demands for sweet noodle sauce are becoming increasingly demanding. The mainstream process for preparing sweet noodle sauce in related technologies involves steaming the dough to make koji and then fermenting it. Due to the characteristics of wheat flour, the dough tends to stick together during the koji making process, resulting in reduced ventilation and inhibiting the growth of Aspergillus oryzae. This allows for the proliferation of bacteria, especially spore-forming fungi. This results in a high total acidity and a sour taste after fermentation, low levels of amino acids and reducing sugars, and poor raw material utilization.

[0049] For the fermentation process, the commonly used fermentation methods are natural sun-drying fermentation and artificial heat preservation fermentation. The fermentation cycle of natural sun-drying fermentation is short. If it is exposed to the sun for a long time or under high temperature conditions, the sauce embryo will become black in color and taste bitter, and the production efficiency is low.

[0050] In addition, the sweet noodle sauce prepared in the related art has poor antiseptic ability and is prone to gas production and bulging of the can during storage.

[0051] Based on the above problems, the present invention combines a koji-making activation liquid with puffed wheat flour to obtain a puffed base material when preparing a sweet noodle sauce base, and then uses the puffed base material in the koji-making process of the sweet noodle sauce, thereby reducing the growth of miscellaneous bacteria. The prepared sweet noodle sauce has a non-sour and bitter taste and a high content of amino acids and reducing sugars, thereby improving the taste and quality of the sweet noodle sauce.

[0052] A first aspect of the present invention provides a method for preparing a sauce embryo, comprising the following steps:

[0053] Wheat flour A is mixed with koji-making activation liquid and extruded to prepare a puffed base material; wheat flour B is steamed to prepare flour flocs; the puffed base material and flour flocs are mixed, Aspergillus oryzae strains are added, and koji is made to obtain koji material; the koji material is fermented to prepare a sauce embryo.

[0054] Understandably, by using the puffed base in the koji-making process for sweet noodle sauce, the koji-making activation liquid can, on the one hand, promote the growth of Aspergillus oryzae, and the gelatinization degree of wheat flour after puffing increases, making it easier for Aspergillus oryzae to decompose and produce enzymes, reducing the growth of other bacteria. On the other hand, puffed wheat flour can play a supporting role in the koji-making process, which is conducive to improving the ventilation of the koji, further inhibiting the growth of anaerobic bacteria, and reducing the risk of contamination by other bacteria during the koji-making process. At the same time, the combination of koji-making activation liquid and puffed wheat flour can achieve a good synergistic effect. The final sweet noodle sauce prepared has a non-sour taste and high amino acid and reducing sugar content, which improves the taste and quality of the sweet noodle sauce.

[0055] In addition, it can also accelerate the early Maillard and other color and aroma reactions, effectively solve the problem of bitterness and easy gas production and shorten the fermentation cycle. The sweet noodle sauce finally produced is smooth in shape, red and shiny in color, with a strong sauce aroma and no sour or bitter taste. It improves production efficiency while improving the taste and quality of the sweet noodle sauce.

[0056] The preparation of the sweet noodle sauce base also includes the step of preparing a koji activation liquid. In some embodiments, a mixture of soy sauce fermentation crude oil, wheat flour C, and α-amylase is mixed to prepare a mixed liquid with an enzyme activity of 30U / g-50U / g. The mixed liquid is then incubated at 45°C-55°C for 2-8 hours to prepare the koji activation liquid. Using soy sauce fermentation crude oil and wheat flour as raw materials to prepare the koji activation liquid is more cost-effective than traditional activation liquids and does not involve additives.

[0057] The insulation temperature when preparing the koji activation liquid is 45°C-55°C; for example, it can be but not limited to 45°C, 46°C, 47°C, 48°C, 49°C, 50°C, 51°C, 52°C, 53°C, 54°C, 55°C or a range between any two of the above values.

[0058] The holding time for preparing the koji activation liquid is 2h-8h; for example, it can be but not limited to 2h, 3h, 4h, 5h, 6h, 7h, 8h or a range between any two of the above values.

[0059] When preparing the koji-making activation solution, the enzyme activity of the mixed solution is 30 U / g-50 U / g; for example, it can be but is not limited to 30 U / g, 31 U / g, 32 U / g, 33 U / g, 34 U / g, 35 U / g, 36 U / g, 37 U / g, 38 U / g, 39 U / g, 40 U / g, 41 U / g, 42 U / g, 43 U / g, 44 U / g, 45 U / g, 46 U / g, 47 U / g, 48 U / g, 49 U / g, 50 U / g or a range between any two of the above values.

[0060] When preparing the koji activation solution, α-amylase can be added to the mixture to ensure that the enzyme activity reaches this standard. When the holding temperature, holding time, and enzyme activity are within the above ranges, the amylase can break down the starch in the wheat flour into small sugars that are easily utilized by Aspergillus oryzae, promoting its growth.

[0061] In some embodiments, the amino nitrogen content of the soy sauce fermentation crude oil is 0.5g / 100mL-1.5g / 100mL; for example, it can be but is not limited to 0.5g / 100mL, 0.6g / 100mL, 0.7g / 100mL, 0.8g / 100mL, 0.9g / 100mL, 1g / 100mL, 1.1g / 100mL, 1.2g / 100mL, 1.3g / 100mL, 1.4g / 100mL, 1.5g / 100mL or a range between any two of the above values. The salt content of the soy sauce fermentation crude oil is 12 g / 100 mL to 20 g / 100 mL; for example, but not limited to, 12 g / 100 mL, 13 g / 100 mL, 14 g / 100 mL, 15 g / 100 mL, 16 g / 100 mL, 17 g / 100 mL, 18 g / 100 mL, 19 g / 100 mL, 20 g / 100 mL, or a range between any two of these values. When the amino nitrogen content and salt content of the soy sauce fermentation crude oil are within these ranges, the amino acid content and inorganic salts necessary for the growth of Aspergillus oryzae are provided, thereby enhancing the activity of Aspergillus oryzae.

[0062] In some embodiments, the wet gluten content of wheat flour C is 25%-30%, for example, but not limited to 25%, 26%, 27%, 28%, 29%, 30%, or a range between any two of the above values. The protein content of wheat flour C is 12%-15%, for example, but not limited to 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15%, or a range between any two of the above values.

[0063] In some embodiments, the weight percentage of wheat flour C in the mixed liquid is 4%-8%; for example, it can be, but is not limited to, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, or a range between any two of the foregoing values. When the weight percentage of wheat flour C in the mixed liquid is within the above range, the activation solution can effectively promote the growth of Aspergillus oryzae without affecting the puffing process.

[0064] After the koji-activating enzyme is prepared, it is used for extrusion puffing of wheat flour A to prepare an expanded base material. In some embodiments, an extruder is used for extrusion puffing, and the operating parameters of the extruder include: screw speed, outlet die membrane hole, cutter distance, and cavity temperature.

[0065] In some optional embodiments, the screw speed is 200 rpm-600 rpm; for example, it can be but not limited to 200 rpm, 250 rpm, 300 rpm, 350 rpm, 400 rpm, 450 rpm, 500 rpm, 550 rpm, 600 rpm or a range between any two of the above values.

[0066] In some optional embodiments, the outlet end mold membrane hole is 2mm-10mm; for example, it can be but not limited to 2mm, 3mm, 4mm, 5mm, 6mm, 7mm, 8mm, 9mm, 10mm or a range between any two of the above values.

[0067] In some optional embodiments, the distance between the cutter and the discharge membrane hole is 1 mm-3 mm; for example, it can be but not limited to 1 mm, 1.2 mm, 1.5 mm, 1.8 mm, 2 mm, 2.3 mm, 2.5 mm, 2.8 mm, 3 mm or a range between any two of the above values.

[0068] In some optional embodiments, the cavity temperature is set in sections along the direction of material conveying: the first section is 60℃-100℃, the second section is 80℃-120℃, the third section is 100℃-160℃, and the fourth section is 130℃-190℃.

[0069] As a possible embodiment, the wet gluten content of wheat flour A is 20%-28%, for example, but not limited to 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, or a range between any two of the above values. The protein content of wheat flour A is 8%-13%, for example, but not limited to 8%, 9%, 10%, 11%, 12%, 13%, or a range between any two of the above values.

[0070] In some embodiments, the wheat flour A is mixed with the koji-activating liquid, and the moisture content of the mixture formed by the wheat flour A and the koji-activating liquid is 15 wt% to 20 wt%; for example, it can be, but is not limited to, 15 wt%, 15.5 wt%, 16 wt%, 16.5 wt%, 17 wt%, 17.5 wt%, 18 wt%, 18.5 wt%, 19 wt%, 19.5 wt%, 20 wt%, or a range between any two of the foregoing values. When the moisture content of the mixture formed by the wheat flour A and the koji-activating liquid is within the foregoing range, the puffed pellets can maintain a good shape, avoid being overly broken, overly long, or pellets collapsing, and thus provide good support for the subsequent koji-making process.

[0071] The moisture content of the mixture formed by wheat flour A and koji activation liquid can be controlled by adjusting the feed rate of wheat flour A and koji activation liquid respectively. In some embodiments, the feed rate of wheat flour A during the mixing process is 20kg / min-50kg / min; for example, it can be but not limited to 20kg / min, 23kg / min, 25kg / min, 27kg / min, 30kg / min, 33kg / min, 35kg / min, 38kg / min, 40kg / min, 43kg / min, 45kg / min, 47kg / min, 50kg / min, or a range between any two of the above values. The feed rate of koji activation liquid during the mixing process is 1kg / min-9kg / min; for example, it can be but not limited to 1kg / min, 2kg / min, 3kg / min, 4kg / min, 5kg / min, 6kg / min, 7kg / min, 8kg / min, 9kg / min, or a range between any two of the above values.

[0072] The sweet noodle sauce is prepared using wheat flour B as a raw material. During preparation, the wheat flour B is mixed with water and steamed to form a dough. In some embodiments, water is added during the preparation of the dough, and the mass ratio of wheat flour B to water is 100:(28-30); for example, it can be, but is not limited to, 100:28, 100:28.3, 100:28.5, 100:28.7, 100:29, 100:29.2, 100:29.5, 100:29.8, 100:30, or a range between any two of the above values.

[0073] In some embodiments, the wet gluten content of wheat flour B is 20%-28%, such as, but not limited to, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, or a range between any two of the aforementioned values. The protein content of wheat flour B is 8%-13%, such as, but not limited to, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, or a range between any two of the aforementioned values.

[0074] After the puffed base material and the flour flocculent are prepared separately, the two are mixed and Aspergillus oryzae is added to the mixture for koji making. In some embodiments, the mass of the puffed base material accounts for 10%-30% of the total mass of the puffed base material and the flour flocculent; for example, it can be, but is not limited to, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, or a range between any two of the above values. When the amount of the puffed base material is within the above range, it can provide good support for koji making, prevent adhesion of the koji material, improve ventilation, and enhance the activity of Aspergillus oryzae to promote its growth.

[0075] In some embodiments, the mass of Aspergillus oryzae strain accounts for 0.2‰-0.5‰ of the total mass of wheat flour A, wheat flour B, and wheat flour C used in preparing the koji activation liquid; for example, it can be but is not limited to 0.2‰, 0.25‰, 0.3‰, 0.35‰, 0.4‰, 0.45‰, 0.5‰ or a range between any two of the above values.

[0076] A ventilation koji making pool can be used for koji making. In some embodiments, the parameter settings during koji making include material layer thickness, material temperature, humidity, wind frequency and incubation time.

[0077] In some optional embodiments, the thickness of the material layer is 25 cm-30 cm; for example, it can be but not limited to 25 cm, 26 cm, 27 cm, 28 cm, 29 cm, 30 cm or a range between any two of the above values.

[0078] In some optional embodiments, the material temperature is 28°C-38°C; for example, it can be but not limited to 28°C, 29°C, 30°C, 31°C, 32°C, 33°C, 34°C, 35°C, 36°C, 37°C, 38°C or a range between any two of the above values.

[0079] In some optional embodiments, the humidity is 70%-95%; for example, it can be but not limited to 70%, 73%, 75%, 77%, 80%, 83%, 85%, 87%, 90%, 93%, 95% or a range between any two of the above values.

[0080] In some optional embodiments, the wind frequency is 20Hz-50Hz; for example, it can be but not limited to 20Hz, 23Hz, 25Hz, 28Hz, 30Hz, 33Hz, 35Hz, 38Hz, 40Hz, 43Hz, 45Hz, 48Hz, 50Hz or a range between any two of the above values.

[0081] In some optional embodiments, the culture time is 30h-40h; for example, it can be but not limited to 30h, 31h, 32h, 33h, 34h, 35h, 36h, 37h, 38h, 39h, 40h or a range between any two of the above values.

[0082] After the koji material is prepared, it is fermented. In some embodiments, salt water is added during the fermentation to make mash.

[0083] In some optional embodiments, the salt content of the brine is 14 g / 100 mL to 18 g / 100 mL; for example, it can be, but is not limited to, 14 g / 100 mL, 14.5 g / 100 mL, 15 g / 100 mL, 15.5 g / 100 mL, 16 g / 100 mL, 16.5 g / 100 mL, 17 g / 100 mL, 17.5 g / 100 mL, 18 g / 100 mL, or a range between any two of the above values. The temperature of the brine is 60° C. to 70° C.; for example, it can be, but is not limited to, 60° C., 61° C., 62° C., 63° C., 64° C., 65° C., 66° C., 67° C., 68° C., 69° C., 70° C., or a range between any two of the above values.

[0084] In some optional embodiments, the mass ratio of the koji material to the brine is 1:(1-1.5); for example, it can be but is not limited to 1:1, 1:1.1, 1:1.15, 1:1.2, 1:1.25, 1:1.3, 1:1.35, 1:1.4, 1:1.45, 1:1.5 or a range between any two of the above values.

[0085] As one possible embodiment, the fermentation temperature is 48°C-55°C; for example, it can be, but is not limited to, 48°C, 49°C, 50°C, 51°C, 52°C, 53°C, 54°C, 55°C, or a range between any two of the above values. The fermentation time is 30 days-60 days; for example, it can be, but is not limited to, 30 days, 35 days, 40 days, 45 days, 50 days, 55 days, 60 days, or a range between any two of the above values.

[0086] When the fermentation temperature and fermentation time are controlled within the above ranges, the fermented sweet noodle paste embryo is reddish-brown and shiny, with rich sauce and ester aroma, a sweet and salty taste, and moderate viscosity.

[0087] In some embodiments, the method for preparing the sauce embryo comprises the following steps:

[0088] The soy sauce fermentation crude oil, wheat flour C and α-amylase are mixed to prepare a mixed solution, and the mixed solution is kept warm at 45° C.-55° C. for 2 h-8 h to prepare a koji-making activation solution; wherein the amino nitrogen content of the soy sauce fermentation crude oil is 0.5 g / 100 mL-1.5 g / 100 mL, and the salt content is 12 g / 100 mL-20 g / 100 mL; the wet gluten content of the wheat flour C is 25%-30%, and the protein content is 12%-15%; the mass proportion of the wheat flour C in the mixed solution is 4%-8%; and the enzyme activity of the mixed solution is 30 U / g-50 U / g;

[0089] Wheat flour A is mixed with koji-making activation liquid and extruded to prepare an expanded base material; wherein the water content of the mixture formed by wheat flour A and koji-making activation liquid is 15wt%-20wt%, the feeding flow rate of wheat flour A during mixing is 20kg / min-50kg / min, and the feeding flow rate of koji-making activation liquid during mixing is 1kg / min-9kg / min; the content of wet gluten in wheat flour A is 20%-28%, and the content of protein is 8%-13 %; an extruder is used for the extrusion expansion, and the operating parameters of the extruder are set as follows: a screw speed of 200 rpm to 600 rpm, a film hole of the outlet die of 2 mm to 10 mm, a distance between the cutter and the discharge film hole of 1 mm to 3 mm, and a cavity temperature set in stages in a direction away from the hopper: the first stage is 60°C to 100°C, the second stage is 80°C to 120°C, the third stage is 100°C to 160°C, and the fourth stage is 130°C to 190°C;

[0090] Water is added to wheat flour B and steamed to prepare flour flocculent material; wherein the mass ratio of wheat flour B to water is 100:(28-30); the wet gluten content of wheat flour B is 20%-28%, and the protein content is 8%-13%;

[0091] The puffed base material and flour flocculent material are mixed, and Aspergillus oryzae strains are added to prepare koji to obtain koji material; wherein the mass of the puffed base material accounts for 10%-30% of the total mass of the puffed base material and flour flocculent material; the mass of the Aspergillus oryzae strains accounts for 0.2%-0.5% of the total mass of wheat flour A, wheat flour B, and wheat flour C used in preparing koji activation liquid; and parameter settings during koji preparation include: a material layer thickness of 25 cm-30 cm, a material temperature of 28° C.-38° C., a humidity of 70%-95%, a wind frequency of 20 Hz-50 Hz, and an incubation time of 30 h-40 h;

[0092] Salt water is added to the koji material for fermentation to prepare a sauce embryo; wherein the mass ratio of the koji material to the salt water is 1:(1-1.5); the salt content of the salt water is 14g / 100mL-18g / 100mL, the temperature of the salt water is 60°C-70°C; the fermentation temperature is 48°C-55°C, and the fermentation time is 30d-60d.

[0093] In some embodiments, the method for preparing the sauce embryo comprises the following steps:

[0094] A soy sauce fermentation crude oil having an amino nitrogen content of 0.5 g / 100 mL-1.5 g / 100 mL and a salt content of 12 g / 100 mL-20 g / 100 mL is selected, and a food-grade α-amylase and wheat flour C having a wet gluten content of 25 wt%-30 wt% and a protein content of 12 wt%-15 wt% are added to prepare a mixed solution. The mixed solution is heated to 45° C.-55° C. and then kept warm for 2 h-8 h. The mixture is filtered through 80 mesh to obtain a koji-making activation liquid, wherein the weight proportion of the wheat flour C is 4%-8%, and the addition ratio of the α-amylase is controlled according to the enzyme activity of the mixed solution being 30-50 U / g.

[0095] Wheat flour A having a wet gluten content of 20wt%-28wt% and a protein content of 8wt%-13wt% is put into the hopper of an extruder, the feeding flow rate is set to 20kg / min-50kg / min, the addition flow rate of the koji-making activation liquid is set to 1kg / min-9kg / min (to meet the moisture content of the mixed material before extrusion at 15-20%), the cavity temperature is controlled in sections (first section 60-100°C, second section 80-120°C, third section 100-160°C, fourth section 130-190°C), the screw speed is set to 200-600r / min, the film hole of the outlet die is 2-10mm, the distance between the cutter and the discharge film hole is controlled to 1-3mm, and the extruded material is cooled to obtain an extruded base material;

[0096] Wheat flour B having a wet gluten content of 20 wt% to 28 wt% and a protein content of 8 wt% to 13 wt% is used as a raw material, the wheat flour B and clean water are added into a noodle steamer at a ratio of 28 kg to 30 kg of clean water per 100 kg of wheat flour B, the conditioning machine is started to obtain noodle flocs, steaming is started to obtain steamed noodle flocs, and the steamed noodle flocs are cooled to below 40° C. for standby use;

[0097] After the steamed flour and the puffed base are evenly mixed, Aspergillus oryzae species are added and mixed evenly, wherein the access amount of Aspergillus oryzae species is 0.2‰-0.5‰ of the total weight of wheat flour A, wheat flour B and wheat flour C used in preparing koji activation liquid, and the proportion of puffed base is controlled to be 10-30%; the mixed material is transferred to a ventilated koji pool, the material layer thickness is controlled to be 25cm-30cm, the koji process temperature is controlled to be 28°C-38°C, the humidity is controlled to be 70%-95%, the wind frequency is controlled to be 20Hz-50Hz, and the incubation time is controlled to be 30h-40h;

[0098] After the koji material is cultivated, brine 1.0-1.5 times the weight of the koji material is added and mixed for heat preservation and fermentation, wherein the salt content of the brine is controlled to 14g / 100mL-18g / 100mL, the initial temperature of the brine is controlled to 60℃-70℃, the initial fermentation mash temperature is controlled to 48℃-55℃, and mature sweet noodle sauce embryo is obtained after fermentation for 30d-60d.

[0099] The second aspect of the present invention provides a sauce embryo, which is prepared by the method for preparing the sauce embryo according to the first aspect of the present invention.

[0100] A third aspect of the present invention provides a sweet noodle sauce prepared using the sauce base of the second aspect of the present invention. The sweet noodle sauce provided by the present invention has a smooth texture, a strong and lustrous red color, a rich sauce aroma, a taste without sourness or bitterness, and a high content of amino acids and reducing sugars, thereby improving both taste and quality.

[0101] In some embodiments, the sweet noodle sauce base is ground and filtered through an 80-mesh sieve, various additives are added to the sweet noodle sauce base, boiled for 10-40 minutes, cooled to 80° C., and filled while hot.

[0102] The technical solution of the present invention is described in detail below with reference to specific embodiments.

[0103] 1. Preparation of sweet noodle sauce

[0104] Example 1

[0105] A soy sauce fermentation crude oil with an amino nitrogen content of 0.5 g / 100 mL and a salt content of 12 g / 100 mL was selected, and food-grade α-amylase and wheat flour C with a wet gluten content of 25 wt% and a protein content of 12 wt% were added to prepare a mixed solution. The mixed solution was heated to 55° C. and kept warm for 2 h. The mixture was filtered through 80 mesh to obtain a koji-making activation liquid, wherein the weight proportion of wheat flour C was 6%, and the addition ratio of α-amylase was controlled according to the enzyme activity of the mixed solution of 30 U / g;

[0106] Wheat flour A with a wet gluten content of 22 wt% and a protein content of 9 wt% was fed into the hopper of an extruder. The feed rate was set to 20 kg / min, the addition rate of the koji-making activation liquid was set to 1 kg / min, the cavity temperature was controlled in sections (first section 60° C., second section 80° C., third section 100° C., fourth section 130° C.), the screw speed was set to 600 r / min, the die hole at the outlet end was 2 mm, the distance between the cutter and the discharge die hole was controlled to 1 mm, and the extruded material was cooled to obtain an extruded base material.

[0107] Wheat flour B having a wet gluten content of 22 wt % and a protein content of 9 wt % is used as a raw material, and the wheat flour B and clean water are added to a noodle steamer at a ratio of 28 kg of clean water per 100 kg of wheat flour B, the conditioning machine is started to obtain noodle flocs, steaming is started to obtain steamed noodle flocs, and the steamed noodle flocs are cooled to below 40° C. for later use;

[0108] After the steamed flour and the puffed base are evenly mixed, Aspergillus oryzae species are added and mixed evenly, wherein the access amount of Aspergillus oryzae species is 0.2‰ of the total weight of wheat flour A, wheat flour B, and wheat flour C used in preparing the koji activation liquid, and the proportion of the puffed base is controlled to be 30%; the mixed material is transferred to a ventilated koji pool, the material layer thickness is controlled to be 25 cm, the koji process temperature is controlled to be 28°C-38°C, the humidity is controlled to be 70%-95%, the wind frequency is controlled to be 20Hz-50Hz, and the incubation time is controlled to be 35h;

[0109] After the koji material is cultivated, 1.0 times the weight of the koji material is added to the mixture and kept warm for fermentation, wherein the salt content of the brine is controlled to 18g / 100mL, the initial temperature of the brine is controlled to 70°C, and the initial fermentation mash temperature is controlled to 53°C. After fermentation for 40 days, a mature sweet noodle paste embryo is obtained;

[0110] Grind the above sweet noodle paste embryo and filter it through an 80-mesh sieve;

[0111] Add various additives to the above sweet noodle sauce base, boil for 10 minutes, cool to 80°C, and fill while hot.

[0112] Example 2

[0113] A soy sauce fermentation crude oil with an amino nitrogen content of 1 g / 100 mL and a salt content of 16 g / 100 mL was selected, and food-grade α-amylase and wheat flour C with a wet gluten content of 28 wt% and a protein content of 14 wt% were added to prepare a mixed solution. The mixed solution was heated to 45° C. and kept warm for 5 h. The mixture was filtered through 80 mesh to obtain a koji-making activation liquid, wherein the weight proportion of wheat flour C was 4%, and the addition ratio of α-amylase was controlled so that the enzyme activity of the mixed solution was 40 U / g.

[0114] Wheat flour A with a wet gluten content of 24 wt% and a protein content of 10 wt% was fed into the hopper of an extruder. The feed rate was set to 35 kg / min, the addition rate of the koji-making activation liquid was set to 5 kg / min, the cavity temperature was controlled in sections (80° C. in the first section, 100° C. in the second section, 130° C. in the third section, and 150° C. in the fourth section), the screw speed was set to 400 r / min, the film hole of the die at the outlet end was 6 mm, and the distance between the cutter and the discharge film hole was controlled to 2 mm. The extruded material was cooled to obtain an extruded base material.

[0115] Wheat flour B having a wet gluten content of 25 wt % and a protein content of 11 wt % is used as a raw material, and the wheat flour B and clean water are added to a noodle steamer at a ratio of 29 kg of clean water per 100 kg of wheat flour B, the conditioning machine is started to obtain noodle flocs, steaming is started to obtain steamed noodle flocs, and the steamed noodle flocs are cooled to below 40° C. for later use;

[0116] After the steamed flour and the puffed base are evenly mixed, Aspergillus oryzae species are added and mixed evenly, wherein the access amount of Aspergillus oryzae species is 0.4‰ of the total weight of wheat flour A, wheat flour B, and wheat flour C used in preparing the koji activation liquid, and the proportion of the puffed base is controlled to be 20%; the mixed material is transferred to a ventilated koji pool, the material layer thickness is controlled to be 28 cm, the koji process temperature is controlled to be 28°C-38°C, the humidity is controlled to be 70%-95%, the wind frequency is controlled to be 20Hz-50Hz, and the incubation time is controlled to be 40h;

[0117] After the koji material is cultivated, 1.2 times the weight of the koji material is added to the mixture and kept warm for fermentation. The salinity of the brine is controlled to 16g / 100mL, the initial temperature of the brine is controlled to 66°C, and the initial fermentation mash temperature is controlled to 55°C. After 50 days of fermentation, a mature sweet noodle paste embryo is obtained;

[0118] Grind the above sweet noodle paste embryo and filter it through an 80-mesh sieve;

[0119] Add various additives into the above sweet noodle sauce base, boil for 30 minutes, cool to 80°C, and fill while hot.

[0120] Example 3

[0121] A soy sauce fermentation crude oil with an amino nitrogen content of 1.5 g / 100 mL and a salt content of 20 g / 100 mL was selected, and food-grade α-amylase and wheat flour C with a wet gluten content of 30 wt% and a protein content of 15 wt% were added to prepare a mixed solution. The mixed solution was heated to 50° C. and kept warm for 8 h. The mixture was filtered through 80 mesh to obtain a koji-making activation liquid, wherein the weight proportion of wheat flour C was 8%, and the addition ratio of α-amylase was controlled so that the enzyme activity of the mixed solution was 50 U / g.

[0122] Wheat flour A with a wet gluten content of 28 wt% and a protein content of 13 wt% was fed into the hopper of an extruder. The feed rate was set to 50 kg / min, the addition rate of the koji-making activation liquid was set to 9 kg / min, the cavity temperature was controlled in sections (100° C. in the first section, 120° C. in the second section, 150° C. in the third section, and 190° C. in the fourth section), the screw speed was set to 300 r / min, the film hole of the die at the outlet end was 4 mm, and the distance between the cutter and the discharge film hole was controlled to 3 mm. The extruded material was cooled to obtain an extruded base material.

[0123] Wheat flour B having a wet gluten content of 28 wt % and a protein content of 13 wt % is used as a raw material, and the wheat flour B and clean water are added to a noodle steamer at a ratio of 30 kg of clean water per 100 kg of wheat flour B, the conditioning machine is started to obtain noodle flocs, steaming is started to obtain steamed noodle flocs, and the steamed noodle flocs are cooled to below 40° C. for later use;

[0124] After the steamed flour and the puffed base material are evenly mixed, Aspergillus oryzae species are added and mixed evenly, wherein the access amount of Aspergillus oryzae species is 0.5‰ of the total weight of wheat flour A, wheat flour B and wheat flour C used in preparing the koji activation liquid, and the proportion of the puffed base material is controlled to be 10%; the mixed material is transferred to a ventilated koji pool, the material layer thickness is controlled to be 30 cm, the koji process temperature is controlled to be 28°C-38°C, the humidity is controlled to be 70%-95%, the wind frequency is controlled to be 20Hz-50Hz, and the incubation time is controlled to be 30h;

[0125] After the koji material is cultivated, 1.5 times the weight of the koji material is added to the mixture and kept warm for fermentation. The salinity of the brine is controlled to 14g / 100mL, the initial temperature of the brine is controlled to 60°C, and the initial fermentation mash temperature is controlled to 49°C. After fermentation for 35 days, a mature sweet noodle paste embryo is obtained;

[0126] Grind the above sweet noodle paste embryo and filter it through an 80-mesh sieve;

[0127] Add various additives to the above sweet noodle sauce base, boil for 20 minutes, cool to 80°C, and fill while hot.

[0128] Example 4

[0129] A soy sauce fermentation crude oil with an amino nitrogen content of 1 g / 100 mL and a salt content of 15 g / 100 mL was selected, and food-grade α-amylase and wheat flour C with a wet gluten content of 28 wt% and a protein content of 18 wt% were added to prepare a mixed solution. The mixed solution was heated to 50° C. and kept warm for 6 h. The mixture was filtered through 80 mesh to obtain a koji-making activation liquid, wherein the weight proportion of wheat flour C was 7%, and the addition ratio of α-amylase was controlled so that the enzyme activity of the mixed solution was 45 U / g.

[0130] Wheat flour A with a wet gluten content of 20 wt% and a protein content of 8 wt% was fed into the hopper of an extruder. The feed rate was set to 35 kg / min, the addition rate of the koji-making activation liquid was set to 5 kg / min, the cavity temperature was controlled in sections (100° C. in the first section, 120° C. in the second section, 160° C. in the third section, and 190° C. in the fourth section), the screw speed was set to 200 r / min, the film hole of the die at the outlet end was 10 mm, and the distance between the cutter and the discharge film hole was controlled to 1.5 mm. The extruded material was cooled to obtain an extruded base material.

[0131] Wheat flour B having a wet gluten content of 20 wt % and a protein content of 8 wt % is used as a raw material, and the wheat flour B and clean water are added to a noodle steamer at a ratio of 29 kg of clean water per 100 kg of wheat flour B, the conditioning machine is started to obtain noodle flocs, steaming is started to obtain steamed noodle flocs, and the steamed noodle flocs are cooled to below 40° C. for later use;

[0132] After the steamed flour and the puffed base are evenly mixed, Aspergillus oryzae species are added and mixed evenly, wherein the access amount of Aspergillus oryzae species is 0.4‰ of the total weight of wheat flour A, wheat flour B, and wheat flour C used in preparing the koji activation liquid, and the proportion of the puffed base is controlled to be 15%; the mixed material is transferred to a ventilated koji pool, the material layer thickness is controlled to be 27 cm, the koji process temperature is controlled to be 28°C-38°C, the humidity is controlled to be 70%-95%, the wind frequency is controlled to be 20Hz-50Hz, and the incubation time is controlled to be 38h;

[0133] After the koji material is cultivated, 1.2 times the weight of the koji material is added to the mixture and kept warm for fermentation. The salinity of the brine is controlled to 17g / 100mL, the initial temperature of the brine is controlled to 65°C, and the initial fermentation mash temperature is controlled to 48°C. After 60 days of fermentation, a mature sweet noodle paste embryo is obtained;

[0134] Grind the above sweet noodle paste embryo and filter it through an 80-mesh sieve;

[0135] Add various additives to the above sweet noodle sauce base, boil for 40 minutes, cool to 80°C, and fill while hot.

[0136] Comparative Example 1

[0137] The difference between Comparative Example 1 and Example 1 is that no puffed base material is added during the preparation of the sauce embryo.

[0138] Wheat flour B having a wet gluten content of 22wt% and a protein content of 9wt%, wheat flour A having a wet gluten content of 22wt% and a protein content of 9wt%, and wheat flour C having a wet gluten content of 28wt% and a protein content of 18wt% are used as raw materials. Wheat flours A, B, and C and clean water are added to a noodle steamer at a ratio of 28kg of clean water per 100kg of wheat flour. A conditioning machine is started to obtain noodle wadding, and steam cooking is started to obtain steamed noodle wadding. The steamed noodle wadding is then cooled to below 40°C for standby use.

[0139] The steamed noodles were inoculated with Aspergillus oryzae species and mixed evenly, wherein the inoculation amount of Aspergillus oryzae species was 0.2‰ of the total weight of wheat flour A, B and C; the mixed material was transferred to a ventilated koji-making pool, the material layer thickness was controlled to be 25 cm, the koji-making process temperature was controlled to be 28° C.-38° C., the humidity was controlled to be 70%-95%, the wind frequency was controlled to be 20 Hz-50 Hz, and the incubation time was controlled to be 35 h;

[0140] After the koji material is cultivated, 1.0 times the weight of the koji material is added to the mixture and kept warm for fermentation, wherein the salt content of the brine is controlled to 18g / 100mL, the initial temperature of the brine is controlled to 70°C, and the initial fermentation mash temperature is controlled to 53°C. After fermentation for 40 days, a mature sweet noodle paste embryo is obtained;

[0141] Grind the above sweet noodle paste embryo and filter it through an 80-mesh sieve;

[0142] Add various additives to the above sweet noodle sauce base, boil for 10 minutes, cool to 80°C, and fill while hot.

[0143] Comparative Example 2

[0144] The difference between Comparative Example 2 and Example 2 is that no puffed base material is added during the preparation of the sauce embryo.

[0145] Wheat flour B having a wet gluten content of 25wt% and a protein content of 11wt%, wheat flour A having a wet gluten content of 24wt% and a protein content of 10wt%, and wheat flour C having a wet gluten content of 28wt% and a protein content of 14wt% are used as raw materials. Wheat flours A, B, and C and clean water are added to a noodle steamer at a ratio of 29kg of clean water per 100kg of wheat flour. A conditioning machine is started to obtain noodle wadding, and steaming is started to obtain steamed noodle wadding. The steamed noodle wadding is then cooled to below 40°C for standby use.

[0146] The steamed noodles were inoculated with Aspergillus oryzae and mixed evenly, wherein the inoculation amount of Aspergillus oryzae was 0.4‰ of the total weight of wheat flour A, B and C; the mixed material was transferred to a ventilated koji-making pool, the material layer thickness was controlled to be 28 cm, the koji-making process temperature was controlled to be 28° C.-38° C., the humidity was controlled to be 70%-95%, the wind frequency was controlled to be 20 Hz-50 Hz, and the incubation time was controlled to be 40 h;

[0147] After the koji material is cultivated, 1.2 times the weight of the koji material is added to the mixture and kept warm for fermentation. The salinity of the brine is controlled to 16g / 100mL, the initial temperature of the brine is controlled to 66°C, and the initial fermentation mash temperature is controlled to 55°C. After 50 days of fermentation, a mature sweet noodle paste embryo is obtained;

[0148] Grind the above sweet noodle paste embryo and filter it through an 80-mesh sieve;

[0149] Add various additives into the above sweet noodle sauce base, boil for 30 minutes, cool to 80°C, and fill while hot.

[0150] Comparative Example 3

[0151] The difference between Comparative Example 3 and Example 3 is that no puffed base material is added during the preparation of the sauce embryo.

[0152] Using wheat flour B with a wet gluten content of 28wt% and a protein content of 13wt%, wheat flour A with a wet gluten content of 28wt% and a protein content of 13wt%, and wheat flour C with a gluten content of 30wt% and a protein content of 15wt% as raw materials, wheat flours A, B, C and clean water are added to a noodle steamer in a ratio of adding 30kg of clean water per 100kg of wheat flour, a conditioning machine is started to obtain noodle wadding, steaming is started to obtain steamed noodle wadding, and the steamed noodle wadding is cooled to below 40°C for standby use;

[0153] The steamed noodles were inoculated with Aspergillus oryzae and mixed evenly, wherein the inoculation amount of Aspergillus oryzae was 0.5‰ of the total weight of wheat flour A, B and C; the mixed material was transferred to a ventilated koji-making pool, the material layer thickness was controlled to be 30 cm, the koji-making process temperature was controlled to be 28° C.-38° C., the humidity was controlled to be 70%-95%, the wind frequency was controlled to be 20 Hz-50 Hz, and the incubation time was controlled to be 30 h;

[0154] After the koji material is cultivated, 1.5 times the weight of the koji material is added to the mixture and kept warm for fermentation. The salinity of the brine is controlled to 14g / 100mL, the initial temperature of the brine is controlled to 60°C, and the initial fermentation mash temperature is controlled to 49°C. After fermentation for 35 days, a mature sweet noodle paste embryo is obtained;

[0155] Grind the above sweet noodle paste embryo and filter it through an 80-mesh sieve;

[0156] Add various additives to the above sweet noodle sauce base, boil for 20 minutes, cool to 80°C, and fill while hot.

[0157] Comparative Example 4

[0158] The difference between Comparative Example 4 and Example 1 is that no koji-making activation liquid was prepared (the koji-making activation liquid was replaced by water of equal mass for puffing), and only puffed wheat flour was added during the koji-making process.

[0159] Wheat flour A having a wet gluten content of 22 wt% and a protein content of 9 wt% was fed into the hopper of an extruder. The feed rate was set to 20 kg / min, the water addition rate was set to 1 kg / min, the cavity temperature was controlled in sections (first section 60° C., second section 80° C., third section 100° C., fourth section 130° C.), the screw speed was set to 600 r / min, the die hole at the outlet end was 2 mm, the distance between the cutter and the discharge die hole was controlled to 1 mm, and the extruded material was cooled to obtain extruded wheat flour A.

[0160] Wheat flour B having a wet gluten content of 22 wt % and a protein content of 9 wt % and wheat flour C having a wet gluten content of 25 wt % and a protein content of 12 wt % are used as raw materials. Wheat flour B, wheat flour C, and clean water are added to a noodle steamer at a ratio of 28 kg of clean water per 100 kg of wheat flour B and wheat flour C, the conditioning machine is started to obtain noodle flocs, steaming is started to obtain steamed noodle flocs, and the steamed noodle flocs are cooled to below 40° C. for standby use.

[0161] The steamed flour and the puffed wheat flour A are mixed evenly, and then Aspergillus oryzae is added and mixed evenly, wherein the amount of Aspergillus oryzae is 0.2‰ of the total weight of wheat flour A, wheat flour B and wheat flour C, and the proportion of puffed wheat flour A is controlled to be 30%; the mixed material is transferred to a ventilated koji making pool, the material layer thickness is controlled to be 25 cm, the product temperature of the koji making process is controlled to be 28°C-38°C, the humidity is controlled to be 70%-95%, the wind frequency is controlled to be 20Hz-50Hz, and the incubation time is controlled to be 35h;

[0162] After the koji material is cultivated, 1.0 times the weight of the koji material is added to the mixture and kept warm for fermentation, wherein the salt content of the brine is controlled to 18g / 100mL, the initial temperature of the brine is controlled to 70°C, and the initial fermentation mash temperature is controlled to 53°C. After fermentation for 40 days, a mature sweet noodle paste embryo is obtained;

[0163] Grind the above sweet noodle paste embryo and filter it through an 80-mesh sieve;

[0164] Add various additives to the above sweet noodle sauce base, boil for 10 minutes, cool to 80°C, and fill while hot.

[0165] Comparative Example 5

[0166] The difference between Comparative Example 5 and Example 1 is that no expanded base material is prepared, and only koji-making activation liquid is added during the koji-making process.

[0167] A soy sauce fermentation crude oil with an amino nitrogen content of 0.5 g / 100 mL and a salt content of 12 g / 100 mL was selected, and food-grade α-amylase and wheat flour C with a wet gluten content of 25 wt% and a protein content of 12 wt% were added to prepare a mixed solution. The mixed solution was heated to 55° C. and kept warm for 2 h. The mixture was filtered through 80 mesh to obtain a koji-making activation liquid, wherein the weight proportion of wheat flour C was 6%, and the addition ratio of α-amylase was controlled according to the enzyme activity of the mixed solution of 30 U / g;

[0168] Wheat flour B having a wet gluten content of 22 wt% and a protein content of 9 wt% and wheat flour A having a wet gluten content of 22 wt% and a protein content of 9 wt% are used as raw materials. Wheat flour B, wheat flour A, and clean water are added to a noodle steamer at a ratio of 28 kg of clean water per 100 kg of wheat flour A and B, the conditioning machine is started to obtain noodle flocs, steaming is started to obtain steamed noodle flocs, and the steamed noodle flocs are cooled to below 40° C. for later use.

[0169] After the steamed flour flocs and koji activation liquid are evenly mixed, Aspergillus oryzae strains are added and mixed evenly, wherein the access amount of Aspergillus oryzae strains is 0.2‰ of the total weight of wheat flour A, wheat flour B and wheat flour C, and the proportion of the base material after puffing is controlled to be 30%; the mixed material is transferred to a ventilated koji pool, the material layer thickness is controlled to be 25 cm, the koji process temperature is controlled to be 28°C-38°C, the humidity is controlled to be 70%-95%, the wind frequency is controlled to be 20Hz-50Hz, and the incubation time is controlled to be 35h;

[0170] After the koji material is cultivated, 1.0 times the weight of the koji material is added to the mixture and kept warm for fermentation, wherein the salt content of the brine is controlled to 18g / 100mL, the initial temperature of the brine is controlled to 70°C, and the initial fermentation mash temperature is controlled to 53°C. After fermentation for 40 days, a mature sweet noodle paste embryo is obtained;

[0171] Grind the above sweet noodle paste embryo and filter it through an 80-mesh sieve;

[0172] Add various additives to the above sweet noodle sauce base, boil for 10 minutes, cool to 80°C, and fill while hot.

[0173] 2. Testing

[0174] The koji obtained during the preparation of the sweet noodle sauce in each of the above examples and comparative examples was tested for total bacterial count and α-amylase activity; the total bacterial count was determined in accordance with GB 4789.2-2016, National Food Safety Standard for Microbiological Examination of Foods, and the results are shown in Table 1. The α-amylase activity was tested by mixing the mature koji with a buffer solution containing a starch substrate. After a certain reaction time, the starch in the reaction solution was titrated with iodine solution, and the absorbance of the reaction solution was measured using an ultraviolet spectrophotometer to calculate the α-amylase activity. The results are shown in Table 1.

[0175] The sweet noodle sauces prepared in the above-mentioned embodiments and comparative examples were tested for total acid, amino acid nitrogen, reducing sugar, moisture, salt, gas production, color, aroma, taste and body.

[0176] Total acid: Test in accordance with GB 12456-2021 National Food Safety Standard - Determination of Total Acid in Food.

[0177] Amino acid nitrogen: Test according to GB 5009.235-2016 National Food Safety Standard - Determination of Amino Acid Nitrogen in Food.

[0178] Reducing sugar: Tested with reference to GB 5009.7-2016 National Food Safety Standard - Determination of Reducing Sugar in Foods.

[0179] Gas production: The gas production volume of a 450 g stand-up bag was measured under the ASLT food storage period 38°C accelerated test, and the volume of the entire bag sample was measured and collected by the water displacement method.

[0180] Color scoring criteria: dark brown: 1 point; light reddish brown or blackish: 2 points; dark reddish brown or reddish brown: 3 points; reddish brown: 4 points; reddish brown, bright and shiny: 5 points.

[0181] Aroma scoring criteria: basically no sauce aroma, obvious unpleasant odor: 1 point; slightly sauce aroma, slight unpleasant odor: 2 points; moderate sauce aroma and no unpleasant odor: 3 points; relatively strong sauce aroma: 4 points; strong sauce aroma: 5 points.

[0182] Taste scoring criteria: salty taste, obvious sourness and bitterness, and burnt taste: 1 point; slightly salty taste, with obvious sour or bitter taste and other unpleasant odors: 2 points; good sweetness and slightly weak umami taste, with slight sour or bitter taste and other unpleasant odors: 3 points; salty and sweet taste, no unpleasant odor: 4 points; salty and sweet taste, fresh and mellow taste: 5 points.

[0183] Grading criteria for body: uneven with obvious lumps / obviously thick / obviously thin / presence of impurities: 1 point; a small amount of lumps / slightly thick / slightly thin: 2 points; moderate viscosity with slightly uneven body: 3 points; moderate viscosity with uniform body: 4 points; moderate viscosity with smooth and uniform body: 5 points.

[0184] The test results of the above embodiments and comparative examples are shown in Table 1.

[0185] Table 1

[0186]

[0187]

[0188] From the comparison of the results of Examples 1-4 and Comparative Examples 1-3 in Table 2, it can be seen that compared with Comparative Examples 1-3, the total colony count of the koji material in Examples 1-4 is significantly reduced and the activity of α-amylase in the koji material is significantly improved; this shows that the puffed base material obtained by combining the koji-making activation liquid with the puffed wheat flour is used in the koji-making process. On the one hand, the koji-making activation liquid can promote the growth of Aspergillus oryzae, and the gelatinization degree of the wheat flour is improved after puffing, which makes it easier for Aspergillus oryzae to decompose and produce enzymes, thereby reducing the growth of miscellaneous bacteria; on the other hand, the puffed wheat flour can play a supporting role in the koji-making process, which is beneficial to improving the ventilation of the koji, further inhibiting the growth of anaerobic bacteria, and reducing the risk of contamination by miscellaneous bacteria in the koji-making process.

[0189] Compared with Comparative Examples 1-3, the total acid in the sweet noodle sauce in Examples 1-4 was significantly reduced, the content of amino acid nitrogen and reducing sugar was significantly increased, the moisture content was reduced, the gas production was significantly reduced, and the color, aroma, taste and body scores were significantly improved; indicating that the quality and taste of the sweet noodle sauce prepared by the present invention are improved.

[0190] From the comparison of the results of Example 1 and Comparative Examples 4-5, it can be seen that the simultaneous application of puffed wheat flour and koji-making activation liquid in the koji-making process has a synergistic effect.

[0191] The technical features of the above-mentioned embodiments can be combined arbitrarily. In order to make the description concise, not all possible combinations of the technical features in the above-mentioned embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0192] The above-described embodiments merely illustrate several implementations of the present invention, and while their descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the patent. It should be noted that a person skilled in the art would be able to make numerous variations and improvements without departing from the spirit of the present invention, all of which fall within the scope of protection of the present invention. Therefore, the scope of protection of the patent for this invention shall be determined by the appended claims.

Claims

1. A method for preparing a sauce embryo, characterized in that: The steps include: Wheat flour A is mixed with koji-making activation liquid, and extruded to prepare an expanded base material; Steaming wheat flour B to prepare flour flocculents; The expanded base material and the flour flocculent material are mixed, Aspergillus oryzae species are added, and koji is made to obtain koji material; Fermenting the koji material to prepare a sauce embryo; The steps of preparing the koji-making activation solution include: Mixing soy sauce fermentation crude oil, wheat flour C, and α-amylase to prepare a mixed solution, wherein the enzyme activity of the mixed solution is 30U / g-50U / g, and the mixed solution is kept at 45°C-55°C for 2h-8h to prepare the koji making activation solution; the amino nitrogen content of the soy sauce fermentation crude oil is 0.5g / 100mL-1.5g / 100mL, and the salt content is 12g / 100mL-20g / 100mL; the mass proportion of the wheat flour C in the mixed solution is 4%-8%; The water content of the mixture formed by the wheat flour A and the koji-making activation liquid is 15wt%-20wt%; The mass of the expanded base material accounts for 10% to 30% of the total mass of the expanded base material and the dough; The wheat flour A has a wet gluten content of 20%-28% and a protein content of 8%-13%; the wheat flour B has a wet gluten content of 20%-28% and a protein content of 8%-13%; and the wheat flour C has a wet gluten content of 25%-30% and a protein content of 12%-15%.

2. The method for preparing the sauce embryo according to claim 1, wherein During the mixing of wheat flour A and koji-making activation liquid, the feeding flow rate of the wheat flour A is 20kg / min-50kg / min, and the feeding flow rate of the koji-making activation liquid is 1kg / min-9kg / min.

3. The method for preparing the sauce embryo according to any one of claims 1 to 2, characterized in that: The extrusion is performed using an extruder, and the operating parameter settings of the extruder include: The screw speed is 200rpm-600rpm; The die hole at the outlet is 2mm-10mm; The distance between the cutter and the discharge film hole is 1mm-3mm; and The cavity temperature is set in sections along the direction of material conveying: the first section is 60℃-100℃, the second section is 80℃-120℃, the third section is 100℃-160℃, and the fourth section is 130℃-190℃.

4. The method for preparing the sauce embryo according to any one of claims 1 to 2, characterized in that: Water is added when preparing the dough, and the mass ratio of the wheat flour B to the water is 100:(28-30).

5. The method for preparing the sauce embryo according to any one of claims 1 to 2, characterized in that: The koji making process includes at least one of the following conditions: (1) the mass of the Aspergillus oryzae species accounts for 0.2‰-0.5‰ of the total mass of the wheat flour A, the wheat flour B, and the wheat flour C used in preparing the koji activation liquid; (2) The parameter settings during koji making include: material layer thickness of 25cm-30cm, material temperature of 28℃-38℃, humidity of 70%-95%, wind frequency of 20Hz-50Hz, and incubation time of 30h-40h.

6. The method for preparing the sauce embryo according to any one of claims 1 to 2, characterized in that: The fermentation comprises at least one of the following conditions: (1) adding salt water during fermentation; (2) The fermentation temperature is 48℃-55℃, and the fermentation time is 30d-60d.

7. The method for preparing the sauce embryo according to claim 6, wherein: The mass ratio of the koji material to the brine is 1:(1-1.5).

8. The method for preparing the sauce embryo according to claim 6, wherein: The salt content of the brine is 14g / 100mL-18g / 100mL, and the temperature of the brine is 60°C-70°C.

9. A sauce embryo, characterized in that: The sauce embryo is prepared by the method for preparing the sauce embryo according to any one of claims 1 to 8.

10. A sweet noodle sauce, characterized in that: The sauce embryo is prepared using the sauce embryo as claimed in claim 9.

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