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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

Active Publication Date: 2016-08-24
JIANGSU SUQIAN SANYUAN CONDIMENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The sweet oil currently on the market is still made according to the traditional sweet oil preparation process, but with the continuous expansion of the sweet oil market, the traditional sweet oil preparation process is far from meeting the market demand, and the traditional preparation process has a long cycle , the labor efficiency is relatively low, the quality of sweet oil is greatly affected by environmental conditions, and it is uncontrollable by humans, so the quality of sweet oil produced each time will be different

Method used

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  • A kind of preparation technology of sweet oil
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  • A kind of preparation technology of sweet oil

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses a process for preparing sweet oil. The process comprises the following steps: processing wheat into flour; adding saline water for size mixing, performing high-temperature liquidation, cooking and inoculating after liquidation; performing heat preservation and fermentation, fermenting for 20 days, squeezing crude oil, and respectively preparing primary oil, secondary oil and lean oil; sterilizing the prepared oil; and finally, blending the obtained primary oil, secondary oil and lean oil into a sweet oil product according to a needed ratio. According to the sweet oil preparation process provided by the invention, the limiting factors that the traditional process period is long, the preparation process depends on the natural environment and the like are overcome, the preparation period of the sweet oil is shortened to 20 days, the preparation process is manually controllable, and high quality and high stability of the oil product are realized. Meanwhile, a heat preservation and fermentation process is adopted, mechanical and pipeline operations of sweet oil production are realized, and the physical labor intensity of workers is alleviated. Moreover, the raw material utilization rate is improved, the labor efficiency is improved, and the process is an innovation of a biological fermentation technology in condiment brewing industry.

Description

technical field [0001] The invention belongs to the technical field of food oil preparation, and in particular relates to a preparation process of sweet oil. Background technique [0002] Sweet oil is mainly made of wheat and miscellaneous grains. It is a condiment with local characteristics. Because it is "fresh with sweetness", light in color, amber in shape, and oil-like in shape, it is traditionally called "sweet oil". It is the best among soy sauces. [0003] The production process and name of "sweet oil" have a history of nearly 1,500 years. According to legend, during the Tang Dynasty, Xue Rengui conquered the east: "Bingzhaguo Mine (later changed to Bingmazhuang), garrisoned Luoma Lake, Kaiken Lake Beach, planted wheat and miscellaneous grains. If there were surplus stocks, officers and soldiers would take wheat and miscellaneous grains to brew soy sauce "Natural fermentation, three-volt sun drying, after dozens of processes, a one-year fermentation cycle. The sa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/50A23L27/00
CPCA23L7/104
Inventor 杨中梁万振国张跃格
Owner JIANGSU SUQIAN SANYUAN CONDIMENT
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