A kind of preparation technology of sweet oil
A preparation process and technology of sweet oil, applied in the field of preparation of sweet oil, can solve the problems of large influence on the quality of sweet oil, long preparation process period, difference in quality of sweet oil, etc. The effect of improving labor efficiency
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Embodiment 1
[0034] A kind of preparation technology of sweet oil, comprises the following steps:
[0035] (1) Raw material processing: the raw material is processed into flour after removing impurities from wheat.
[0036] (2) Slurry: Add 900kg of 14 ° Be' salt water to 500kg of flour for mixing to obtain flour slurry.
[0037] (3) Liquefaction: Put the finished flour slurry into a stainless steel liquefaction tank and keep it warm for 30 minutes at 70°C;
[0038] (4) Cooking: Cook the liquefied flour slurry obtained in step (3) at 98° C. for 10 minutes.
[0039] (5) Inoculation: the temperature of the liquefied flour slurry after cooking is down to 40°C, and dry flour by mass ratio: koji is inserted into koji in a ratio of 49:7;
[0040] The koji material is prepared as follows: Soybean meal: bran mass ratio is 39:24, mixed with water for 10 minutes, and then steamed, using N·K type rotary steaming ball for steaming, the steaming process should exclude cold air, and the steaming proces...
Embodiment 2
[0048] A kind of preparation technology of sweet oil, comprises the following steps:
[0049] (1) Raw material processing: the raw material is processed into flour after removing impurities from wheat.
[0050] (2) Slurry: Add 1235kg of 13 ° Be' salt water to 650kg of flour for mixing and slurry to obtain flour slurry.
[0051] (3) Liquefaction: Put the finished flour slurry into a stainless steel liquefaction tank and keep it warm for 30 minutes at 75°C;
[0052] (4) Cooking: Cook the liquefied flour slurry obtained in step (3) at 99° C. for 8 minutes.
[0053] (5) Inoculation: the temperature of the liquefied flour slurry after cooking is reduced to 43° C., and the dry flour by mass ratio: the koji is inserted into the koji in a ratio of 49:7;
[0054] The koji material is prepared as follows: Soybean meal: bran mass ratio is 39:24, mixed with water for 15 minutes, and then steamed, using N·K type rotary steaming ball for steaming, the steaming process should exclude cold ...
Embodiment 3
[0063] A kind of preparation technology of sweet oil, comprises the following steps:
[0064] (1) Raw material processing: the raw material is processed into flour after removing impurities from wheat.
[0065] (2) Slurry: Add 1500kg of 14 ° Be' salt water to 750kg of flour for mixing to obtain flour slurry.
[0066] (3) Liquefaction: Put the finished flour slurry into a stainless steel liquefaction tank and keep it warm for 30 minutes at 80°C;
[0067] (4) Cooking: Cook the liquefied flour slurry obtained in step (3) at 100° C. for 5 minutes.
[0068] (5) Inoculation: the temperature of the liquefied flour slurry after cooking is reduced to 45° C., and the dry flour by mass ratio: the koji is inserted into the koji in a ratio of 50:7;
[0069] The koji material is prepared as follows: Soybean meal: bran mass ratio is 39:24, mixed with water for 15 minutes, and then steamed, using N·K type rotary steaming ball for steaming, the steaming process should exclude cold air, and t...
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