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Sweet fermented flour paste and preparation method thereof

A technology for sweet noodle sauce and dough, which is applied in the fields of food science, food preservation, and food ingredients as odor modifiers, etc., can solve the problems of sweet noodle sauce quality, taste impact, health impact, shortened shelf life, etc.

Inactive Publication Date: 2018-12-11
贵州古香园酿造调味品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, after the sweet noodle sauce is fermented and made into a finished product, a large number of microorganisms still exist, and it will continue to ferment during transportation, sales, and storage, resulting in secondary fermentation, which will affect the quality and taste of the sweet noodle sauce. and shortened shelf life
Therefore, in order to prolong the shelf life of sweet noodle sauce and ensure the quality of sweet noodle sauce, chemically synthesized preservatives, such as potassium sorbate, sodium benzoate, sodium dehydroacetate, paraben, etc., are usually added to sweet noodle sauce. impact on human health
And, along with the raising of living standard, people are more and more higher to the requirement of dietary quality, and the mouthfeel, fragrance, color and luster of existing sweet noodle sauce can not satisfy the needs of broad masses of the people.

Method used

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  • Sweet fermented flour paste and preparation method thereof
  • Sweet fermented flour paste and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of sweet noodle sauce, prepares by following method:

[0030] (1) Dough preparation: take flour, add 7.5% water and 1.75% yeast, knead at a speed of 175r / min for 20min, and leave to ferment for 75min at a humidity of 80% and a temperature of 30°C;

[0031] (2) Dough ripening: steam the fermented dough and cool to normal temperature;

[0032] (3) koji making: the steamed dough is broken into small pieces, inoculated with Aspergillus oryzae, left to ferment for 75h under the environment of humidity 90% and temperature 32.5° C. to obtain koji;

[0033] (4) Fermentation of unstrained spirits: Put the finished koji in a fermentation container, add salt water, adjust the overall salinity at 5%, add 9% thyme, and leave it to ferment for 22 days in an environment with a humidity of 80% and a temperature of 30°C;

[0034] (5) Grinding the sauce: Grind the fermented sauce grains finely, add 0.55% ionone, sterilize, add 5% lemon balm, and get final product.

[0035] Descr...

Embodiment 2

[0037] A kind of sweet noodle sauce, prepares by following method:

[0038] (1) Dough preparation: take flour, add 5% water, 0.5% yeast, knead at a speed of 150r / min for 25min, and leave to ferment for 100min at a humidity of 75% and a temperature of 25°C;

[0039] (2) Dough ripening: steam the fermented dough and cool to normal temperature;

[0040] (3) koji making: the steamed dough is broken into small pieces, inoculated with Aspergillus oryzae, left to ferment for 100h under the environment of humidity 85% and temperature 30° C., to obtain koji;

[0041] (4) Fermentation of unstrained spirits: place the finished koji in a fermentation container, add salt water, adjust the overall salinity to 4%, add 6% thyme, and leave it to ferment for 30 days in an environment with a humidity of 75% and a temperature of 27°C;

[0042] (5) Grinding the sauce: grind the fermented sauce grains finely, add 0.1% ionone, sterilize, add 2% lemon balm, and get final product.

[0043] Described...

Embodiment 3

[0045] A kind of sweet noodle sauce, prepares by following method:

[0046](1) Dough preparation: take flour, add 10% water, 3% yeast, knead at a speed of 200r / min for 15min, and leave to ferment for 50min in an environment with a humidity of 85% and a temperature of 35°C;

[0047] (2) Dough ripening: steam the fermented dough and cool to normal temperature;

[0048] (3) koji making: the steamed dough is broken into fritters, inoculated with Aspergillus oryzae, left to ferment for 50 hours under the environment of humidity 95% and temperature 35°C to obtain koji;

[0049] (4) Fermentation of unstrained spirits: put the finished koji in a fermentation container, add salt water, adjust the overall salinity at 6%, add 12% thyme, and leave it to ferment for 15 days under an environment with a humidity of 85% and a temperature of 33°C;

[0050] (5) Grinding the sauce: grind the fermented sauce grains finely, add 1% ionone, sterilize, add 8% lemon balm, and get ready.

[0051] Des...

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Abstract

The invention relates to the technical field of food and particularly relates to a sweet fermented flour paste and a preparation method thereof. The preparation method comprises the following steps: smashing a steamed dough, inoculating spergillus oryzae for fermentation, adding salt liquor, regulating the overall salinity within 4-6%, adding lemon thyme, and performing common fermentation for 15-30 days, thereby obtaining a sweet fermented flour paste; and then adding irisone and melissa officinalis, thereby obtaining the sweet fermented flour paste. The sweet fermented flour paste obtained by the method is outstanding in unique flavor, has gold color and lustre, is fragrant and sweet in taste, has subtle fragrance and fruital fragrance of vegetation, and thus has new flavor; furthermore,under a condition of no addition of chemical preservatives, the sweet fermented flour paste also has favorable bacteriostatic effect, can avoid secondary fermentation, and is durable in refreshing.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a sweet noodle sauce and a preparation method thereof. Background technique [0002] Sweet noodle sauce, also known as sweet sauce, is a sauce-like condiment made from flour as the main raw material through koji making and heat preservation fermentation. Its taste is sweet and salty, with sauce and ester aroma at the same time. It is suitable for cooking sauce-boiled and sauce-cooked dishes, such as "sauce-baked diced meat", and can also be dipped in green onions, cucumbers, roast ducks and other dishes. [0003] Sweet noodle sauce has undergone a special fermentation process, and its sweetness comes from substances such as maltose and glucose produced during the fermentation process. The umami taste comes from the amino acids produced by the decomposition of protein, and the addition of salt produces a salty taste. The sweet noodle sauce contains a variety of flavor substances an...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L7/104A23L3/3463
CPCA23L3/3463A23V2002/00A23L7/104A23L27/60A23V2200/15
Inventor 李浩然陈典芝
Owner 贵州古香园酿造调味品有限公司
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