Sichuan-flavor coarse cereal flour paste and preparation method thereof

Abstract

The invention discloses Sichuan coarse cereal flour paste and a preparation method thereof. The preparation method comprises the steps of coarse cereal treatment, strain culture, bacterial suspension preparation, fermentation, blending, after-ripening and sterilization. Through baking, the tartary buckwheat powder, the highland barley powder and the black soya bean powder are endowed with certain color, luster and fragrance and can be decomposed and utilized by microorganisms more easily; the coarse cereal flour paste is prepared by firstly adding bacillus natto and then adding lactic acid bacteria for mixed fermentation, so that the bad smell and sticky appearance generated by single bacterium fermentation of the bacillus natto are effectively improved; and finally, chili, ginger, garlic, pepper, white granulated sugar, table salt and sesame oil are supplemented for after-ripening seasoning. Compared with traditional sauce products inoculated with mould, the fermented flour sauce has the advantages that bacterial mixed fermentation is adopted, the fermentation period is short, the product quality is more stable, and meanwhile, the fermented flour sauce also contains certain functional components and has higher nutritional value.

Description

Technical Field

[0001] The invention relates to Sichuan-style multi-grain noodle sauce and a preparation method thereof, and belongs to the technical field of noodle sauce food production. Background Art

[0002] Fermented sauces have a long history. Made through koji production and fermentation using microorganisms, these condiments come in a wide variety, primarily including soybean sauce, chili sauce, broad bean sauce, seafood sauce, and sweet noodle sauce. Noodle sauces offer a sweet, umami flavor, and an alluring color. Their unique texture and rich, soy sauce-flavored aroma are highly sought after by consumers. However, traditional noodle sauces are mostly naturally fermented, using a wide variety of microorganisms. This makes quality assurance difficult, often resulting in long fermentation cycles, a monotonous taste, high salt content, insufficient nutritional benefits, and inconsistent product quality.

[0003] Coarse grains are rich in a variety of nutrients and functional ingredients. Tartary buckwheat, in particular, is particularly rich in flavonoids, highly active proteins, dietary fiber, resistant starch, fatty acids, and minerals. It has been shown to lower blood pressure, blood sugar, regulate blood lipids, and improve liver fat metabolism. Black barley, high in protein, vitamins, and β-glucan, and low in fat and sugar, has the potential to lower blood sugar and blood lipids and exhibit strong antioxidant activity. Black beans, known as the "king of beans," are rich in crude protein, unsaturated fatty acids, dietary fiber, and trace minerals, offering antioxidant, anti-cancer, and osteoporosis prevention properties. However, coarse grains have poor fermentation properties, resulting in a rough texture, and legumes also have a certain beany flavor.

[0004] Inoculating noodle sauce with Bacillus natto can enhance the product's nutritional value and improve fermentation efficiency. Bacillus natto is rich in enzymes, and during its growth and reproduction, it can break down macromolecules like proteins, carbohydrates, and fats into more easily absorbed small molecules like amino acids, organic acids, and oligosaccharides, thereby increasing the utilization of nutrients. However, products fermented with Bacillus natto alone lack flavor and are relatively unacceptable in China. Therefore, few people use Bacillus natto alone for grain fermentation.

[0005] In summary, despite the abundance of noodle sauces and diverse preparation methods, Sichuan-style multi-grain noodle sauces are still lacking on the market. The main reasons for this are poor processing characteristics and fermentation capacity of multi-grain products, resulting in a suboptimal taste. Furthermore, Bacillus natto fermentation produces an unpleasant odor. Therefore, to meet the demand for multi-grain noodle sauces with unique flavors and both nutritional and health benefits, it is necessary to provide a method for preparing multi-grain noodle sauces. Summary of the Invention

[0006] The purpose of the present invention is to provide a Sichuan-style multi-grain noodle sauce with a short fermentation cycle, excellent nutrition and flavor, and rich taste, and a preparation method thereof, in response to the deficiencies in the prior art.

[0007] The purpose of the present invention is achieved through the following technical solutions:

[0008] A method for preparing Sichuan-style multi-grain noodle sauce comprises the following steps:

[0009] (1) Processing of grains: fresh, mold-free buckwheat, highland barley and black beans were washed, dried, crushed, sieved and baked to obtain buckwheat flour, highland barley flour and black bean flour, and the buckwheat flour, highland barley flour and black bean flour were mixed in a mass ratio of 2:1:5 to obtain grain flour, and the grain flour was steamed with water and cooled for later use;

[0010] (2) Culture of bacterial strains: Lactobacillus and Bacillus natto were activated and cultured on MRS and LB solid media, respectively, at 37°C for 24 h. Single colonies were selected and then inoculated into MRS and LB liquid media, and shake-cultured at 37°C for 24 h to obtain bacterial suspensions.

[0011] (3) Preparation of bacterial suspension: The bacterial suspension was divided into centrifuge tubes, centrifuged, the supernatant was discarded, and the suspension was redissolved with physiological saline. The centrifugation operation was repeated twice to obtain a suspension of lactic acid bacteria and Bacillus natto. The concentration of viable bacteria in the suspension was ≥1×10 8 cfu / mL;

[0012] (4) Fermentation: The steamed grain flour is first inoculated with a natto Bacillus subtilis suspension at a rate of 4-8%, and fermented at 37° C. for 24-36 hours. Then, the flour is inoculated with a lactic acid bacteria suspension at a rate of 4-8%, and mixed and fermented at 37° C. for 3-5 days to obtain a fermented grain noodle sauce;

[0013] (5) Preparation: adding Sichuan flavoring and seasoning to the fermented multi-grain noodle sauce for preparation;

[0014] (6) Post-ripening: The prepared fermented multi-grain noodle sauce was placed at 4°C for post-ripening for 3 days;

[0015] (7) Sterilization: After the ripening is completed, sterilize to obtain the finished product.

[0016] Furthermore, the tartary buckwheat in step (1) is Sichuan buckwheat No. 1, the highland barley is black highland barley, and the black bean is black-skinned yellow-kernel bean.

[0017] Furthermore, in step (1), the tartary buckwheat is washed, dried, crushed, passed through a 60-mesh sieve, baked at 190° C. for 15 min, cooled, and set aside; the highland barley is washed, dried, crushed, passed through a 60-mesh sieve, baked at 190° C. for 10 min, cooled, and set aside; and the black beans are washed, dried, crushed, passed through a 60-mesh sieve, baked at 160° C. for 15 min, cooled, and set aside.

[0018] Furthermore, the miscellaneous grain flour in step (1) is added with water at a material-liquid ratio of 1:(2-3) and steamed for 20 minutes.

[0019] Furthermore, in step (2), the Bacillus natto is Bacillus subtilis subspecies 168, and the lactic acid bacteria is Lactobacillus brevis ATCC-14869.

[0020] Furthermore, in step (3), the bacterial liquid is centrifuged at a speed of 4000 r / min for 10 min.

[0021] Furthermore, the Sichuan flavoring and seasoning in step (5) includes chili pepper, ginger, garlic, peppercorns, salt, sugar and sesame oil.

[0022] Furthermore, the pepper in step (5) is made of erjingtiao, which is first crushed with ginger and garlic to make chopped pepper, and then the chopped pepper is added to the fermented multi-grain noodle sauce together with other flavorings and seasonings for mixing.

[0023] Furthermore, the mass ratio of each component in step (5) is: 70-90 parts of fermented multi-grain noodle sauce, 10-30 parts of chopped pepper, 1-5 parts of pepper powder, 1-5 parts of salt, 1-5 parts of white sugar, and 1-9 parts of sesame oil.

[0024] The present invention also provides a Sichuan-style multi-grain noodle sauce prepared by the method.

[0025] The present invention has the following beneficial effects:

[0026] (1) The present invention uses buckwheat, highland barley and black beans as main raw materials, and the prepared noodle sauce contains multiple nutritional components of the raw materials. During the preparation, the grains are first roasted, so that the grains with high starch content such as buckwheat and highland barley can fully produce the Maillard reaction, which can increase the taste, flavor and active substances of the raw materials, and at the same time can produce a certain degree of gelatinization, thereby increasing the utilization rate of microorganisms.

[0027] (2) The present invention first inoculates Bacillus natto for separate fermentation and then inoculates lactic acid bacteria for mixed fermentation, which not only expands the growth of Bacillus natto, shortens the fermentation cycle, and improves the nutritional quality of the product, but also effectively improves the taste and flavor of the product, solves the problems of poor fermentation characteristics of coarse grains and rough taste, and makes it possible to prepare noodle sauce from coarse grains.

[0028] (3) The method of the present invention is simple, easy to operate, has low requirements on equipment, and is easy to promote. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 It is a flow chart of the preparation process of the present invention. DETAILED DESCRIPTION

[0030] In order to better understand the present invention, the present invention is further described in detail below in conjunction with specific embodiments, but the protection scope of the present invention is not limited thereto.

[0031] A method for preparing Sichuan-style multi-grain noodle sauce comprises the following steps:

[0032] (1) Processing of grains: fresh, mold-free buckwheat, highland barley and black beans were washed, dried, crushed, sieved and baked to obtain buckwheat flour, highland barley flour and black bean flour, and the buckwheat flour, highland barley flour and black bean flour were mixed in a mass ratio of 2:1:5 to obtain grain flour, and the grain flour was steamed with water and cooled for later use;

[0033] (2) Culture of bacterial strains: Lactobacillus and Bacillus natto were activated and cultured on MRS and LB solid media, respectively, at 37°C for 24 h. Single colonies were selected and then inoculated into MRS and LB liquid media, and shake-cultured at 37°C for 24 h to obtain bacterial suspensions.

[0034] (3) Preparation of bacterial suspension: The bacterial suspension was divided into centrifuge tubes, centrifuged, the supernatant was discarded, and the suspension was redissolved with physiological saline. The centrifugation operation was repeated twice to obtain a suspension of lactic acid bacteria and Bacillus natto. The concentration of viable bacteria in the suspension was ≥1×10 8 cfu / mL;

[0035] (4) Fermentation: The steamed grain flour is first inoculated with a natto Bacillus subtilis suspension at a rate of 4-8%, and fermented at 37° C. for 24-36 hours. Then, the flour is inoculated with a lactic acid bacteria suspension at a rate of 4-8%, and mixed and fermented at 37° C. for 3-5 days to obtain a fermented grain noodle sauce;

[0036] (5) Preparation: adding Sichuan flavoring and seasoning to the fermented multi-grain noodle sauce for preparation;

[0037] (6) Post-ripening: The prepared fermented multi-grain noodle sauce was placed at 4°C for post-ripening for 3 days;

[0038] (7) Sterilization: After the ripening is completed, sterilize to obtain the finished product.

[0039] Preferably, in step (1), the tartary buckwheat is Sichuan buckwheat No. 1, the highland barley is black highland barley, and the black beans are black-skinned yellow-kernel beans.

[0040] Preferably, in step (1), the tartary buckwheat is washed, dried, crushed, passed through a 60-mesh sieve, baked at 190° C. for 15 min, and cooled; the highland barley is washed, dried, crushed, passed through a 60-mesh sieve, baked at 190° C. for 10 min, and cooled; the black beans are washed, dried, crushed, passed through a 60-mesh sieve, baked at 160° C. for 15 min, and cooled; and the miscellaneous grain flour is steamed with water at a material-liquid ratio of 1:(2-3) for 20 min.

[0041] Preferably, the centrifugal speed of the bacterial liquid in step (3) is 4000 r / min and the time is 10 min.

[0042] In order to make the product have a strong and pure Sichuan flavor, the Sichuan flavor flavoring and seasoning in step (5) include chili pepper, ginger, garlic, Sichuan pepper, salt, sugar and sesame oil. The chili pepper is made of Erjingtiao. The Erjingtiao, ginger and garlic are first crushed to make chopped chili pepper, and then the chopped chili pepper is added to the fermented multi-grain noodle sauce together with other flavoring and seasonings for preparation. The mass ratio of each component is: 70-90 parts of fermented multi-grain noodle sauce, 10-30 parts of chopped chili pepper, 1-5 parts of Sichuan pepper powder, 1-5 parts of salt, 1-5 parts of sugar, and 1-9 parts of sesame oil.

[0043] The present invention also provides a multi-grain noodle sauce prepared by the preparation method.

[0044] The following are examples of the present invention. The tartary buckwheat used in the examples is Chuanqiu No. 1, the highland barley is black highland barley, and the black beans are black-skinned yellow beans; the natto Bacillus subtilis subspecies 168 used, and the lactic acid bacteria is Lactobacillus brevis ATCC-14869.

[0045] Example 1

[0046] The preparation method of Sichuan-style multi-grain noodle sauce provided in this embodiment comprises the following steps:

[0047] (1) Processing of grains: Wash the tartary buckwheat, dry it, crush it, and pass it through a 60-mesh sieve to obtain tartary buckwheat flour, bake the tartary buckwheat flour at 190°C for 15 min, and let it cool; wash the highland barley, dry it, crush it, and pass it through a 60-mesh sieve to obtain highland barley flour, bake the highland barley flour at 190°C for 10 min, and let it cool; wash the black bean, dry it, crush it, and pass it through a 60-mesh sieve to obtain black bean powder, bake the black bean powder at 160°C for 15 min, and let it cool; mix the cooled tartary buckwheat flour, highland barley flour and black bean powder in a mass ratio of 2:1:5 to obtain grain powder, add water to the grain powder in a material-liquid ratio of 1:2.5 and steam for 20 min, let it cool, and set aside;

[0048] (2) Culture of bacterial strains: Lactobacillus and Bacillus natto were activated and cultured on MRS and LB solid media, respectively, at 37°C for 24 h. Single colonies were selected and then inoculated into MRS and LB liquid media, and shake-cultured at 37°C for 24 h to obtain bacterial suspensions.

[0049] (3) Preparation of bacterial suspension: The bacterial suspension was divided into centrifuge tubes and centrifuged at 4000 r / min for 10 min. The supernatant was discarded and the suspension was redissolved with physiological saline. The centrifugation was repeated twice to obtain the lactic acid bacteria and natto Bacillus subtilis suspensions, respectively. The concentration of viable bacteria in the bacterial suspension was ≥1×10 8 cfu / mL;

[0050] (4) Fermentation: The steamed grain flour was placed in a glass jar, and a 4% inoculum of a natto Bacillus subtilis suspension was first added, and the mixture was fermented at 37°C for 36 h. Then, an 8% inoculum of a lactic acid bacteria suspension was added, and the mixture was mixed and fermented at 37°C for 4 days to obtain a fermented grain noodle sauce.

[0051] (5) Preparation: Weigh 85 parts of fermented multi-grain noodle sauce, 15 parts of chopped pepper, 2 parts of pepper powder, 3 parts of salt, 4 parts of sugar, 5 parts of sesame oil, and 0.5 parts of white wine for preparation. The chopped pepper is made by crushing Erjingtiao, ginger, and garlic in a mass ratio of 100:4:8;

[0052] (6) Post-ripening: The prepared fermented multi-grain noodle sauce was placed at 4°C for post-ripening for 3 days;

[0053] (7) Sterilization: After the ripening is completed, pasteurization is carried out at 80℃ for 20 minutes to obtain the finished product.

[0054] Example 2

[0055] The preparation method of Sichuan-style multi-grain noodle sauce provided in this embodiment comprises the following steps:

[0056] (1) Processing of grains: Wash the tartary buckwheat, dry it, crush it, and pass it through a 60-mesh sieve to obtain tartary buckwheat flour, bake the tartary buckwheat flour at 190°C for 15 min, and let it cool; wash the highland barley, dry it, crush it, and pass it through a 60-mesh sieve to obtain highland barley flour, bake the highland barley flour at 190°C for 10 min, and let it cool; wash the black bean, dry it, crush it, and pass it through a 60-mesh sieve to obtain black bean powder, bake the black bean powder at 160°C for 15 min, and let it cool; mix the cooled tartary buckwheat flour, highland barley flour and black bean powder in a mass ratio of 2:1:5 to obtain grain powder, add water to the grain powder in a material-liquid ratio of 1:2, steam it for 20 min, and let it cool for later use;

[0057] (2) Culture of bacterial strains: Lactobacillus and Bacillus natto were activated and cultured on MRS and LB solid media, respectively, at 37°C for 24 h. Single colonies were selected and then inoculated into MRS and LB liquid media, and shake-cultured at 37°C for 24 h to obtain bacterial suspensions.

[0058] (3) Preparation of bacterial suspension: The bacterial suspension was divided into centrifuge tubes and centrifuged at 4000 r / min for 10 min. The supernatant was discarded and the suspension was redissolved with physiological saline. The centrifugation was repeated twice to obtain the lactic acid bacteria and natto Bacillus subtilis suspensions, respectively. The concentration of viable bacteria in the bacterial suspension was ≥1×10 8 cfu / mL;

[0059] (4) Fermentation: The steamed grain flour was placed in a glass jar, and a 4% inoculum of a natto suspension of Bacillus subtilis was added, and the mixture was fermented at 37°C for 30 h. Then, a 8% inoculum of a lactic acid bacteria suspension was added, and the mixture was mixed and fermented at 37°C for 5 days to obtain a fermented grain noodle sauce.

[0060] (5) Preparation: Weigh 85 parts of fermented multi-grain noodle sauce, 15 parts of chopped pepper, 2 parts of pepper powder, 3 parts of salt, 4 parts of sugar, 5 parts of sesame oil, and 0.5 parts of white wine for preparation. The chopped pepper is made by crushing Erjingtiao pepper, ginger, and garlic in a mass ratio of 100:4:8;

[0061] (6) Post-ripening: The prepared fermented multi-grain noodle sauce was placed at 4°C for post-ripening for 3 days;

[0062] (7) Sterilization: After the ripening is completed, pasteurization is carried out at 80℃ for 20 minutes to obtain the finished product.

[0063] Example 3

[0064] The preparation method of Sichuan-style multi-grain noodle sauce provided in this embodiment comprises the following steps:

[0065] (1) Processing of grains: Wash the tartary buckwheat, dry it, crush it, and pass it through a 60-mesh sieve to obtain tartary buckwheat flour, bake the tartary buckwheat flour at 190°C for 15 min, and let it cool; wash the highland barley, dry it, crush it, and pass it through a 60-mesh sieve to obtain highland barley flour, bake the highland barley flour at 190°C for 10 min, and let it cool; wash the black bean, dry it, crush it, and pass it through a 60-mesh sieve to obtain black bean powder, bake the black bean powder at 160°C for 15 min, and let it cool; mix the cooled tartary buckwheat flour, highland barley flour and black bean powder in a mass ratio of 2:1:5 to obtain grain powder, add water to the grain powder in a material-liquid ratio of 1:3, steam it for 20 min, and let it cool for later use;

[0066] (2) Culture of bacterial strains: Lactobacillus and Bacillus natto were activated and cultured on MRS and LB solid media, respectively, at 37°C for 24 h. Single colonies were selected and then inoculated into MRS and LB liquid media, and shake-cultured at 37°C for 24 h to obtain bacterial suspensions.

[0067] (3) Preparation of bacterial suspension: The bacterial suspension was divided into centrifuge tubes and centrifuged at 4000 r / min for 10 min. The supernatant was discarded and the suspension was redissolved with physiological saline. The centrifugation was repeated twice to obtain the lactic acid bacteria and natto Bacillus subtilis suspensions, respectively. The concentration of viable bacteria in the bacterial suspension was ≥1×10 8 cfu / mL;

[0068] (4) Fermentation: The steamed grain flour was placed in a glass jar, and a natto Bacillus subtilis suspension was first inoculated at 6% and fermented at 37°C for 30 h. Then, a lactic acid bacteria suspension was inoculated at 6% and mixed and fermented at 37°C for 4 days to obtain a fermented grain noodle sauce;

[0069] (5) Preparation: Weigh 85 parts of fermented multi-grain noodle sauce, 15 parts of chopped pepper, 2 parts of pepper powder, 3 parts of salt, 4 parts of sugar, 5 parts of sesame oil, and 0.5 parts of white wine for preparation. The chopped pepper is made by crushing Erjingtiao pepper, ginger, and garlic in a mass ratio of 100:4:8;

[0070] (6) Post-ripening: The prepared fermented multi-grain noodle sauce was placed at 4°C for post-ripening for 3 days;

[0071] (7) Sterilization: After the ripening is completed, pasteurization is carried out at 80℃ for 20 minutes to obtain the finished product.

[0072] Example 4

[0073] The preparation method of Sichuan-style multi-grain noodle sauce provided in this embodiment comprises the following steps:

[0074] (1) Processing of grains: Wash the tartary buckwheat, dry it, crush it, and pass it through a 60-mesh sieve to obtain tartary buckwheat flour, bake the tartary buckwheat flour at 190°C for 15 min, and let it cool; wash the highland barley, dry it, crush it, and pass it through a 60-mesh sieve to obtain highland barley flour, bake the highland barley flour at 190°C for 10 min, and let it cool; wash the black bean, dry it, crush it, and pass it through a 60-mesh sieve to obtain black bean powder, bake the black bean powder at 160°C for 15 min, and let it cool; mix the cooled tartary buckwheat flour, highland barley flour and black bean powder in a mass ratio of 2:1:5 to obtain grain powder, add water to the grain powder in a material-liquid ratio of 1:2.5, steam it for 20 min, and let it cool for later use;

[0075] (2) Culture of bacterial strains: Lactobacillus and Bacillus natto were activated and cultured on MRS and LB solid media, respectively, at 37°C for 24 h. Single colonies were selected and then inoculated into MRS and LB liquid media, and shake-cultured at 37°C for 24 h to obtain bacterial suspensions.

[0076] (3) Preparation of bacterial suspension: The bacterial suspension was divided into centrifuge tubes and centrifuged at 4000 r / min for 10 min. The supernatant was discarded and the suspension was redissolved with physiological saline. The centrifugation was repeated twice to obtain the lactic acid bacteria and natto Bacillus subtilis suspensions, respectively. The concentration of viable bacteria in the bacterial suspension was ≥1×10 8 cfu / mL;

[0077] (4) Fermentation: The steamed grain flour was placed in a glass jar, and a natto Bacillus subtilis suspension was first inoculated at 8% and fermented at 37°C for 24 hours. Then, a lactic acid bacteria suspension was inoculated at 4% and mixed and fermented at 37°C for 3 days to obtain a fermented grain noodle sauce;

[0078] (5) Preparation: Weigh 85 parts of fermented multi-grain noodle sauce, 15 parts of chopped pepper, 2 parts of pepper powder, 3 parts of salt, 4 parts of sugar, 5 parts of sesame oil, and 0.5 parts of white wine for preparation. The chopped pepper is made by crushing Erjingtiao pepper, ginger, and garlic in a mass ratio of 100:4:8;

[0079] (6) Post-ripening: The prepared fermented multi-grain noodle sauce was placed at 4°C for post-ripening for 3 days;

[0080] (7) Sterilization: After the ripening is completed, pasteurization is carried out at 80℃ for 20 minutes to obtain the finished product.

[0081] Example 5

[0082] The preparation method of Sichuan-style multi-grain noodle sauce provided in this embodiment comprises the following steps:

[0083] (1) Processing of grains: Wash the tartary buckwheat, dry it, crush it, and pass it through a 60-mesh sieve to obtain tartary buckwheat flour, bake the tartary buckwheat flour at 190°C for 15 min, and let it cool; wash the highland barley, dry it, crush it, and pass it through a 60-mesh sieve to obtain highland barley flour, bake the highland barley flour at 190°C for 10 min, and let it cool; wash the black bean, dry it, crush it, and pass it through a 60-mesh sieve to obtain black bean powder, bake the black bean powder at 160°C for 15 min, and let it cool; mix the cooled tartary buckwheat flour, highland barley flour and black bean powder in a mass ratio of 2:1:5 to obtain grain powder, add water to the grain powder in a material-liquid ratio of 1:2.5, steam it for 20 min, and let it cool for later use;

[0084] (2) Culture of bacterial strains: Lactobacillus and Bacillus natto were activated and cultured on MRS and LB solid media, respectively, at 37°C for 24 h. Single colonies were selected and then inoculated into MRS and LB liquid media, and shake-cultured at 37°C for 24 h to obtain bacterial suspensions.

[0085] (3) Preparation of bacterial suspension: The bacterial suspension was divided into centrifuge tubes and centrifuged at 4000 r / min for 10 min. The supernatant was discarded and the suspension was redissolved with physiological saline. The centrifugation was repeated twice to obtain the lactic acid bacteria and natto Bacillus subtilis suspensions, respectively. The concentration of viable bacteria in the bacterial suspension was ≥1×10 8 cfu / mL;

[0086] (4) Fermentation: The steamed grain flour was placed in a glass jar, and a natto suspension of Bacillus subtilis was first inoculated at a rate of 6%, and fermented at 37°C for 36 hours. Then, a lactic acid bacteria suspension was inoculated at a rate of 6%, and mixed and fermented at 37°C for 4 days to obtain a fermented grain noodle sauce;

[0087] (5) Preparation: Weigh 85 parts of fermented multi-grain noodle sauce, 15 parts of chopped pepper, 2 parts of pepper powder, 3 parts of salt, 4 parts of sugar, 5 parts of sesame oil, and 0.5 parts of white wine for preparation. The chopped pepper is made by crushing Erjingtiao pepper, ginger, and garlic in a mass ratio of 100:4:8;

[0088] (6) Post-ripening: The prepared fermented multi-grain noodle sauce was placed at 4°C for post-ripening for 3 days;

[0089] (7) Sterilization: After the ripening is completed, pasteurization is carried out at 80℃ for 20 minutes to obtain the finished product.

[0090] Comparative Example 1

[0091] Compared with Example 1, the buckwheat flour, highland barley flour and black bean flour in step (1) are not baked, and the other steps are the same as those in Example 1.

[0092] Comparative Example 2

[0093] Compared with Example 1, steps (2), (3) and (4) are omitted, and the steamed grain flour is directly mixed with seasonings. The other steps are the same as those in Example 1.

[0094] Comparative Example 3

[0095] Compared with Example 1, in step (4), only the Bacillus subtilis suspension of natto was added for fermentation, and the other steps were the same as those in Example 1.

[0096] Comparative Example 4

[0097] Compared with Example 1, in step (4), the Bacillus subtilis suspension and the lactic acid bacteria suspension were simultaneously added for fermentation, and the other steps were the same as those in Example 1.

[0098] Comparative Example 5

[0099] Compared with Example 1, wheat flour is used instead of miscellaneous grain flour in step (1), and the other steps are the same as those in Example 1.

[0100] The sensory evaluation of the Sichuan-style multi-grain noodle sauce prepared in each embodiment and the control example was carried out, and the specific sensory scoring details are shown in Table 1.

[0101] Table 1

[0102]

[0103] The sensory scores of the Sichuan-style multi-grain noodle sauces prepared in each embodiment and the comparative example are shown in Table 2.

[0104] Table 2

[0105]

[0106] According to the results in Table 2, compared with the control examples and commercially available noodle sauces, the sensory scores of the embodiments of the present invention are better, among which the sensory score of Example 1 is the highest. Comparing Example 1 with the control example, it can be seen that if the grain flour is not baked before fermentation, as shown in Control Example 1, the sensory score is significantly reduced; if the fermentation step is omitted or the fermentation step is different from that in Example 1, the sensory score is also significantly reduced, indicating that the present invention uses baked buckwheat flour, highland barley flour and black bean flour as the main raw materials, and first adds natto Bacillus suspension for enhanced fermentation, and then adds lactic acid bacteria suspension for mixed fermentation, which can make the flavor of the finished noodle sauce more acceptable. After further optimizing the ratio of raw materials and auxiliary materials, the taste coordination of the various components of Sichuan-style grain noodle sauce is increased, and the sensory organs reach a certain balance.

[0107] The pH, total acid and salt content of the Sichuan-style multi-grain noodle sauces prepared in each embodiment and the comparative example are shown in Table 3.

[0108] Table 3

[0109]

[0110] According to the result of Table 3, compared with reference examples 1-4, the pH value of the embodiment of the present invention is slightly low, this is because bacillus natto produces alkaline substances during fermentation, and lactic acid bacteria produces acidic substances during fermentation, in an embodiment, due to the various enzymes secreted in the early stage of bacillus natto, the macromolecular substances in the cereals can be degraded, providing conditions for the growth of lactic acid bacteria, making the two strains of bacteria better synergistic fermentation, and when inoculating lactic acid bacteria and bacillus natto simultaneously, bacillus natto grows rapidly, becomes a dominant bacterium colony, can suppress the growth of lactic acid bacteria, therefore the pH value of the embodiment of the present invention is slightly lower than reference examples 1-4. Compared with reference example 5 and commercially available, the pH value content of the embodiment of the present invention is slightly higher, this may be because protein content is abundant in the raw material ingredients in the present embodiment, protein is gradually fermented during fermentation, and produces nitrogenous compounds due to. Amino acid nitrogen content is as shown in Table 3, and it can be seen from the table that the amino acid nitrogen content of embodiment is higher than that of reference example, this is because different microorganisms can cooperate symbiosis under certain conditions, promote the effect of its independent fermentation, so the amino acid nitrogen content of embodiment is higher than that of control group, reaches and commercially available suitable degree. In the table, the amino acid nitrogen content of Control Example 1 is the lowest. This is because the coarse grain flour in Control Example 1 has not been baked. The gelatinization degree of unbaked coarse grain flour is reduced, resulting in low utilization rate of microorganisms. Therefore, the amino acid nitrogen content of Control Example 1 is lower than that of other groups. The salt content of the Examples of the present invention is slightly lower than that of the Control Examples and significantly lower than that of the commercially available Examples. This may be because the different processing techniques adopted by this product and the commercially available products result in the salt content of the Examples and Control Examples being much lower than that of the commercially available products. At the same time, since the fermentation products of the Examples are more abundant during the post-ripening process, they can promote the degradation of salt to a certain extent, making the salt content of the Examples slightly lower than that of the Control Examples.

[0111] The total flavonoids and total phenols contents of the Sichuan-style multi-grain noodle sauces prepared in the examples and control examples are shown in Table 4.

[0112] Table 4

[0113]

[0114] According to the results in Table 4, compared with the control examples and commercial products, the total flavonoids and total phenols in the embodiments of the present invention are improved due to the different processing methods of the grains or the addition methods of the bacterial strains, which further enhances the nutritional functional value of the Sichuan-style grain noodle sauce while ensuring its taste. The different proportions of grain raw materials added will also have a significant impact on the total flavonoids and total phenols content of the Sichuan-style grain noodle sauce. The total flavonoids and total phenols content of Control Example 1 in the table are higher than those of the other control examples, which is because Control Example 1 has not been baked. By optimizing the raw materials and auxiliary materials, the prepared Sichuan-style grain noodle sauce can have a better taste quality and higher nutritional value.

[0115] The above description is only a preferred embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any modification and replacement based on the technical solution and inventive concept provided by the present invention should be covered by the protection scope of the present invention.

Claims

1. A method for preparing Sichuan-style multi-grain noodle sauce, characterized in that: The steps include: (1) Processing of grains: fresh, mold-free buckwheat, highland barley and black beans are washed, dried, crushed and sieved to obtain buckwheat flour, highland barley flour and black bean flour; the buckwheat flour, highland barley flour and black bean flour are roasted and mixed in a mass ratio of 2:1:5 to obtain grain flour; the grain flour is steamed with water and then cooled for later use; (2) Culture of bacterial strains: Lactobacillus and Bacillus natto were activated and cultured on MRS and LB solid culture media at 37°C for 24 h, respectively. Single colonies were selected and then inoculated into MRS and LB liquid culture media and cultured at 37°C for 24 h to obtain bacterial suspensions. (3) Preparation of bacterial suspension: The bacterial suspension was divided into centrifuge tubes, centrifuged, the supernatant was discarded, and the suspension was reconstituted with physiological saline. The centrifugation operation was repeated twice to obtain a suspension of lactic acid bacteria and Bacillus natto. The concentration of live bacteria in the suspension was ≥ 1 × 10 8 cfu / mL; (4) fermentation: the steamed grain flour is first inoculated with a natto Bacillus suspension at a rate of 4 to 8%, and fermented at 37° C. for 24 to 36 hours, and then inoculated with a lactic acid bacteria suspension at a rate of 4 to 8%, and mixed and fermented at 37° C. for 3 to 5 days to obtain a fermented grain noodle sauce; (5) Preparation: adding Sichuan flavoring and seasoning to the fermented multi-grain noodle sauce for preparation; (6) Post-ripening: The prepared fermented multi-grain noodle sauce is placed at 4°C for 3 days; (7) Sterilization: After the ripening is completed, sterilization is carried out to obtain the finished product.

2. The method for preparing Sichuan-flavor multi-grain noodle sauce according to claim 1, characterized in that: The bitter buckwheat in step (1) is Sichuan buckwheat No. 1, the highland barley is black highland barley, and the black bean is black-skinned yellow-kernel bean.

3. The method for preparing Sichuan-style multi-grain noodle sauce according to claim 1, characterized in that: In step (1), the tartary buckwheat flour is sieved with a 60-mesh sieve and baked at 190° C. for 15 min; the highland barley flour is sieved with a 60-mesh sieve and baked at 190° C. for 10 min; and the black bean flour is sieved with a 60-mesh sieve and baked at 160° C. for 15 min.

4. The method for preparing Sichuan-flavored multi-grain noodle sauce according to claim 3, characterized in that: In step (1), the mixed grain flour is added with water at a material-liquid ratio of 1:(2-3) and steamed for 20 minutes.

5. The method for preparing Sichuan-style multi-grain noodle sauce according to claim 1, characterized in that: In step (2), the natto Bacillus subtilis subspecies 168 and the lactic acid bacteria are Lactobacillus brevis ATCC-14869.

6. The method for preparing Sichuan-style multi-grain noodle sauce according to claim 1, characterized in that: In step (3), the bacterial solution is centrifuged at a speed of 4000 r / min for 10 min.

7. The method for preparing Sichuan-style multi-grain noodle sauce according to claim 1, characterized in that: The Sichuan flavoring and seasoning in step (5) include chili pepper, ginger, garlic, prickly ash, salt, sugar and sesame oil.

8. The method for preparing Sichuan-style multi-grain noodle sauce according to claim 7, characterized in that: The pepper described in step (5) is made of erjingtiao, which is first crushed with ginger and garlic to make chopped pepper, and then the chopped pepper is added to the fermented multi-grain noodle sauce together with other flavoring and seasonings for mixing.

9. The method for preparing Sichuan-style multi-grain noodle sauce according to claim 8, characterized in that: The mass ratio of the components in step (5) is: 70-90 parts of fermented multi-grain noodle sauce, 10-30 parts of chopped pepper, 1-5 parts of pepper powder, 1-5 parts of salt, 1-5 parts of white sugar and 1-9 parts of sesame oil.

10. A Sichuan-style multi-grain noodle sauce prepared by the preparation method according to any one of claims 1 to 9.

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