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Flavored sweet fermented flour sauce and production method thereof

A technology of sweet noodle sauce and flavor, which is applied in the field of food processing seasoning, which can solve the problems of single taste and general quality, and achieve the effect of high flavor substances, improved flavor and taste, and delicate taste

Active Publication Date: 2019-08-16
河北益彰食品酿造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the raw material that existing sweet noodle sauce is made is only made of flour, and the noodle sauce prepared by conventional technology often has a single taste and general quality.

Method used

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  • Flavored sweet fermented flour sauce and production method thereof
  • Flavored sweet fermented flour sauce and production method thereof
  • Flavored sweet fermented flour sauce and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The fermentation preparation of embodiment 1 noodle sauce

[0043] (1) Mixing of raw materials: mix triticale flour, quinoa flour, and kudzu root powder in a mass ratio of 70:20:10 to obtain a mixed fabric;

[0044] (2) Steaming material: Pour flour (50kg) into the steaming machine, add 14L of water, close the feeding port, start stirring, open the steam valve to start air intake, the steam pressure is required to be >0.15Mpa, steam the flour after 1-2 minutes Cooked, open the discharge port, close the steam valve, the clinker is automatically discharged from the steamer, and the clinker is obtained.

[0045] The length of steaming time and the amount of water added should be adjusted according to the moisture content of the flour and the steam pressure, and there should be no sandwiching.

[0046] (3) Music making:

[0047] Mixing koji seeds: when the clinker cools down to 37-38°C, add koji essence with a total mass of clinker of 0.35‰ to the clinker, stir evenly, an...

Embodiment 2

[0057] The fermentation preparation of embodiment 2 noodle sauces

[0058] (1) raw material mixing: with the embodiment of the present invention 1 step (1);

[0059] (2) steaming material: with the embodiment of the present invention 1 step (2);

[0060] (3) koji making: with the embodiment of the present invention 1 step (3);

[0061] (4) Fermentation:

[0062] Add salt water 0.7 times the total mass of noodle koji to the noodle koji, control the constant temperature by steam heating, that is, control the product temperature to 42°C, and stir 1-2 times / d on the 4th day of fermentation; after fermentation to 11d , start to grind the sauce, send the noodle sauce to another pool after grinding the sauce, stop the steam heating, adjust the temperature to 37-38°C for post-fermentation, and control the total fermentation time to 35 days;

[0063] Among them, brine temperature: 55-60°C, brine concentration: 19g / 100ml

[0064] Wherein, the post-fermentation stage is divided into ...

Embodiment 3

[0068] The fermentation preparation of embodiment 3 noodle sauces

[0069] (1) Mixing of raw materials: Mix triticale flour, quinoa flour and kudzu powder according to the mass ratio of 55:15:5 to obtain a mixed fabric;

[0070] (2) Steaming material: Pour flour (50kg) into the steaming machine, add 13L of water, close the feeding port, start stirring, open the steam valve to start air intake, the steam pressure is required to be >0.15Mpa, steam the flour after 1-2 minutes Cooked, open the discharge port, close the steam valve, the clinker is automatically discharged from the steamer, and the clinker is obtained.

[0071] The length of steaming time and the amount of water added should be adjusted according to the moisture content of the flour and the steam pressure, and there should be no sandwiching.

[0072] (3) Music making:

[0073] Mixing koji seeds: when the clinker cools down to 37°C, add koji essence with a total mass of 0.3‰ of clinker to the clinker, stir evenly, ...

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Abstract

The invention provides a flavored sweet fermented flour sauce and a production method thereof, which belongs to the field of food processing and seasoning. In order to improve the flavor of the sweetfermented flour sauce, the production uses wheat flour, buckwheat flour, and kudzu vine root powder as raw materials, and performs steps of steaming, starter making, fermentation, and preparation sterilization processes; and especially during post-fermentation in a fermentation process, a yeast fermentation broth is added to significantly improve the flavor and quality of the sweet fermented floursauce. The sweet fermented flour sauce is significantly higher in aroma, color and taste than a control group, and the sweet fermented flour sauce produced by the invention not only has bright and lustrous color, but also has a rich and soft mouthfeel, and has no bad taste and smell, and in terms of taste, the flavored sweet fermented flour sauce is also remarkable in that the taste is delicate,fine, soft, odorless, and salty and sweet.

Description

technical field [0001] The invention belongs to the field of food processing condiments, and in particular relates to a preparation method of flavored sweet noodle sauce. Background technique [0002] Noodle sauce, also known as sweet sauce, is produced in Baoding City, Hebei Province. It is one of the "Three Treasures of Baoding" and is an indispensable condiment in northern pasta. Noodle sauce is a kind of sauce-like condiment made from flour as the main raw material through koji making and heat preservation fermentation. Existing sweet noodle sauce is usually with flour as raw material, after steaming, through koji making, fermentation, add seasoning again in order to seasoning, make sweet noodle sauce. But the raw material that existing sweet noodle sauce is made only is made of flour, and the noodle sauce prepared by conventional technology often tastes single, and the quality is general. [0003] Therefore urgently need to provide a kind of preparation method of swee...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/00
CPCA23L27/60A23L33/00A23V2002/00A23V2200/30A23V2250/76
Inventor 殷婧婧殷三强郑培风张淑茹
Owner 河北益彰食品酿造有限公司
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