CN104664262A - Sauce preparing composition and sauce preparing method - Google Patents
Sauce preparing composition and sauce preparing method Download PDFInfo
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- CN104664262A CN104664262A CN201510075295.3A CN201510075295A CN104664262A CN 104664262 A CN104664262 A CN 104664262A CN 201510075295 A CN201510075295 A CN 201510075295A CN 104664262 A CN104664262 A CN 104664262A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 92
- 239000000203 mixture Substances 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 40
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 28
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 28
- 230000008569 process Effects 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 241000209140 Triticum Species 0.000 claims abstract description 21
- 235000021307 Triticum Nutrition 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 19
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- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 19
- 238000010025 steaming Methods 0.000 claims abstract description 17
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- 150000003271 galactooligosaccharides Chemical class 0.000 claims abstract description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 6
- 239000008103 glucose Substances 0.000 claims abstract description 6
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Landscapes
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a sauce preparing composition which is prepared by feeding oligosaccharide into a traditional sauce preparing composition; the traditional sauce preparing composition comprises a sauce making raw material and a strain; the sauce preparing raw material comprises one or more selected from bean meal, wheat, bran, rice, chilies, soybeans and broad beans; the oligosaccharide comprises one or more selected from fructo-oligosaccharide, galactooligosaccharide, glucose oligosaccharide and xylo-oligosaccharide. The invention also discloses a sauce preparing method; the method comprises the steps of grinding the raw material, mixing, moistening with water, steaming, inoculating and starter preparing, wherein the oligosaccharide is fed during the inoculating. The oligosaccharide is fed in the sauce preparing process, so that the fermentation time is shortened, and the input amount of the strain can be reduced.
Description
Technical field
The invention belongs to sauce field processed, specifically a kind of sauce composition processed and sauce method processed.
Background technology
Fermentation technique is that the mankind pass through one of production technology of practice grasp the earliest, and the production of many traditional products all applies fermentation technique, has soy sauce, vinegar, white wine, yellow rice wine etc. in the Orient, and there are beer, grape wine, cheese etc. in west.Along with social economy and the development of science and technology, be born by the fermentation industry that fermentation technique supports and rise.Since the sixties in 20th century, the fermentation industry fast development of China, the product contained also penetrates into each side of people's lives from several aspects such as original antibiotic, food, as medicine, health care, agricultural, environment, the energy, material etc.The infant industry of fermentation industry to be a kind of with high-tech content be feature, since the nineties in 20th century, developing rapidly of industry makes it occupy critical role in the food industry.Developing rapidly of fermentation industry has not only driven the development of relevant industries, and to food designs and varieties of saving food, increase, improve the quality of products and environmental protect etc., played important function.
Beans sauce and soy sauce are Chinese tradition tempehs, deeply like by compatriots for thousands of years always, have become the symbol of Chinese flavouring culture.The formation of beans sauce and soy sauce peculiar flavour is that multiple-microorganism is coordinated mutually, coefficient result.Except Molds and yeasts, bacterium especially lactic acid bacteria is the important microbe promoting that beans sauce and soy sauce flavor components are formed, and plays an important role to the local flavor of beans sauce and soy sauce and quality.
Koji is the key link that sauce is brewageed, and has direct relation with sauce product quality and raw material availability.In yeast making process, the pollution of miscellaneous bacteria often can cause koji failure; raw material availability reduces, and the final local flavor of product is deteriorated, and causes the muddiness circle of soy sauce finished product as polluted urea pellets bacterium and molten cheese micrococcus in koji; polluted bacteria can cause amounts of ammonium salt too high, and harm humans is healthy.One of object of koji utilizes beneficial microbe aspergillus oryzae to produce enough protease, and to improve utilization rate and the final products local flavor of raw material, and proteinase activity is always all by as the most important standard weighing into Qu Zhiliang.Large quantity research all improves proteinase activity from aspects such as process conditions improvement, strain improvement, multi-strain kojis in recent years.
Soy sauce lactic acid bacteria is the special lactic acid bacteria of growth in this specific ecological environment of sauce unstrained spirits, the lactic acid bacteria grown in the environment is salt tolerant, and representational bacterium has pediococcus halophilus (Pediococcuus halophilus), soy sauce micrococcus luteus (Tetracoccus sojae), Lactobacillus plantarum (Lactobacillus plantanum).The ability of the resistance to lactic acid of these lactic acid bacterias is not too strong, therefore can not sauce unstrained spirits pH be made too low because producing excessive lactic acid and cause sauce unstrained spirits Quality Down.Appropriate lactic acid is one of key factor forming flavor of soy sauce, and not only lactic acid itself has special fragrance and has seasoning and flavouring effect to soy sauce, and is also a kind of important fragrance component with the ethyl lactate that ethanol generates.In general soy sauce, the content of lactic acid is at 15mg/mL.During the fermentation, the furfuryl alcohol generated by pediococcus halophilus and the acting in conjunction of Lu Shi yeast, gives soy sauce peculiar fragrance.Another effect of soy sauce lactic acid bacteria makes the pH of sauce unstrained spirits drop to less than 5.5, impels Lu Shi yeast propagation and fermentation.
Summary of the invention
The object of this invention is to provide and a kind ofly can shorten fermentation time, reduce the sauce composition processed of bacterial classification injected volume and utilize the method for said composition sauce.
For achieving the above object, the technical solution used in the present invention is:
A kind of sauce composition processed, namely adds compound sugar in tradition sauce composition.
Further, the addition of described compound sugar accounts for 0.4 ~ 5wt% of sauce composition processed.
Further, described compound sugar is one or more of FOS, galactooligosaccharide, glucose oligosaccharide and xylo-oligosaccharide, and most preferred compound sugar is FOS.
FOS refers to that 2 ~ 5 fructosyls are chain link, with the end group that a glucosyl group is chain, with fructosyl-fructose connecting key for main body framework links the carbohydrate formed, refer to that 1 ~ 4 fructosyl is connected to the mixture of ketose (GF2), Nystose (GF3), GF4 (GF4) and sugarcane fruit six sugar (GF5) that the D-Fructose base of sucrose is formed with β-2,1 key.
Further, described tradition sauce processed composition comprises sauce raw material processed and bacterial classification.
Further, described sauce raw material processed be selected from dregs of beans, wheat, wheat bran, capsicum, rice, soybean, broad bean one or more.
Further, described bacterial classification be aspergillus oryzae, aspergillus niger, saccharomycete and lactic acid bacteria one or more.
Further, according to parts by weight, sauce composition processed comprises 50 ~ 60 parts of dregs of beans, 35 ~ 45 portions of wheats, 3 ~ 8 parts of wheat brans, 0.5 ~ 3 part of compound sugar, 0.5 ~ 2 part of bacterial classification.
Further, described sauce is soy sauce, thick chilli sauce, thick broad-bean sauce, sweet fermented flour sauce, fermented bean curd, fermented red beancurd, shrimp paste, fish sauce, Salt black bean or face drum.
Utilizing a method for above-mentioned composition sauce, comprise and pulverize raw material, spice, profit water, steaming, inoculation, koji, wherein, adding compound sugar when inoculating.
Further, described pulverizing raw material refers to dregs of beans and the wheat crushing fried; Described spice refers to that dregs of beans, wheat and wheat bran after by pulverizing fully mix, and obtains compound, separately mixes for subsequent use by bacterial classification and compound sugar; Described profit water refers to the pellet interior of the fully wetting compound that adds water; Described steaming refers to compound at 0.8 ~ 1.5kg/cm
2pressure under boiling 15 ~ 30min, obtain grog; Described inoculation refers to the mixture by cooled grog access bacterial classification and compound sugar; Described koji refers to be sent in Quchi by postvaccinal song material, and after entering pond 8 ~ 10h, first time turns over song, and after 12 ~ 14h, second time turns over song, and second time is turned over bent temperature and controlled within 38 DEG C, and go out song after 20 ~ 26h, in yeast making process, humid control is more than 90%.
The invention has the beneficial effects as follows: in tradition sauce composition, with the addition of compound sugar, can fermentation time be shortened, the injected volume of bacterial classification can be reduced again.Traditional sauce zymotechnique is that the yeast and mold in being expected by song secretes various enzyme, such as amylase, carbohydrase and protease etc., decomposing protein and sugar, the biocatalysis of enzyme can accelerate the starch in cereal, protein etc. to change saccharogenesis, amino acid, sugar resolves into ethanol, lactic acid bacteria breeding metabolism produces lactic acid, and lactic acid is combined with ethanol and forms ethyl lactate, promotes the fragrance of sauce further.The conversion of this process relies on activity and the quantity of microorganism itself in bent material, and compound sugar is added in bent material, it can breed the quantity of microorganism in bent material, the particularly quantity of lactic acid bacteria, thus produce more enzyme, reach following beneficial effect: (1), on the production time, shortens fermentation time; (2) on raw materials for production cost, the injected volume of bacterial classification is reduced.Use sauce method processed of the present invention, the fermentation time of 3 ~ 15% can be shortened, reduce by the bacterial classification injected volume of 25 ~ 75%, and the indifference that the local flavor of sauce and conventional method are brewageed.
Detailed description of the invention
Sauce of a great variety, the sauce technique processed after illustrating add compound sugar for soy sauce, thick chilli sauce, thick broad-bean sauce below and the beneficial effect obtained, the present invention is not limited to following cited sauce.
Comparative example 1
Soy sauce is produced according to following steps:
1 pulverizes raw material: 53 weight portion bean cake powders are broken to grain of rice size, are also ground into powder after being fried by 40 weight portion wheats;
2 spices: dregs of beans, wheat and 5 weight portion wheat brans after pulverizing fully are mixed, obtains compound, separately by 2 weight portion bacterial classifications and 2 weight portions, the dregs of beans through pulverizing mixes for subsequent use;
3 profit water: the pellet interior of the fully wetting compound that adds water;
4 steamings: by compound at 1.5kg/cm
2pressure under with rotary steaming pot boiling 15min, in digestion process, steamer needs constantly to rotate, and obtains grog;
5 inoculations: when clinker cooling is to about 42 DEG C, the mixture of access bacterial classification and dregs of beans;
6 kojis: postvaccinal song material is sent in Quchi, song expects that after entering pond 12h, first time turns over song into aeration-cooling for about 30 DEG C during pond, after 15h, second time turns over song, second time is turned over bent temperature and is controlled within 38 DEG C, and go out song after 28h, in yeast making process, humid control is more than 90%;
7 samplings: sample when koji 0h, 12h, 15h, 21h, 27h, in the corner of Quchi and middle sampling, mix, detect by the following method, the results are shown in Table 1 to microbial profile in yeast making process and pH value.
Microorganism detection method
Total aerobic bacteria: adopt nutrient agar to carry out cultivation counting, cultivate 2 ~ 3d at 37 DEG C, the ratio according to 0.2% before toppling over culture medium adds natamycin.
Lactic acid bacteria: adopt MRS culture medium to carry out cultivating and counting, cultivate 2 ~ 3d at 30 DEG C, the ratio according to 0.2% before toppling over culture medium adds natamycin.
Total brood cell bacterium: adopt nutrient agar to carry out cultivation counting, cultivate 2 ~ 3d at 30 DEG C.
Gut flora: adopt violet red bile agar glucose selective medium to carry out cultivation counting, cultivate 24 ~ 36h at 30 DEG C.
PH value measures
Sample broke is placed on well-ventilated, and the indoor seasoning of anacidity, alkali gas, gets about 200g after Homogeneous phase mixing, all make the sample by 40 mesh sieves, be placed in wide-mouth bottle for subsequent use with plant material pulverizer; Take sample 5g, be placed in 100mL beaker, add and newly boil and be cooled to the distilled water 50mL of room temperature, stir 5min, after placing 15min, stir 5min again, pH value is measured after leaving standstill 5min, each sample, parallel determination 2 times, error must not more than 0.05, getting its mean value is result, to be accurate to after decimal point the 2nd.
Microbial profile in table 1 comparative example 1 yeast making process and pH value
| Project | Koji time (h) |
| 0 | 12 | 15 | 21 | 27 | |
| Total aerobic bacteria | 7.53 | 9.94 | 9.76 | 9.63 | 9.51 |
| Lactic acid bacteria | 7.32 | 9.67 | 9.55 | 9.34 | 9.40 |
| Total Bacillus | 3.84 | 5.22 | 5.30 | 5.50 | 5.41 |
| Gut flora | 4.30 | 6.05 | 6.20 | 6.16 | 6.26 |
| pH | 5.50 | 5.31 | 5.40 | 5.72 | 6.00 |
Jun Shuo unit: bacterium number logarithm value/lg (cfu.g
-1).
Embodiment 1
Soy sauce is produced according to following steps:
1 pulverizes raw material: 53 weight portion bean cake powders are broken to grain of rice size, are also ground into powder after being fried by 40 weight portion wheats;
2 spices: dregs of beans, wheat and 5 weight portion wheat brans after pulverizing fully are mixed, obtains compound, separately 0.5 weight portion bacterial classification and 2 weight portion FOSs are mixed for subsequent use;
3 profit water: the pellet interior of the fully wetting compound that adds water;
4 steamings: by compound at 1.5kg/cm
2pressure under with rotary steaming pot boiling 15min, in digestion process, steamer needs constantly to rotate, and obtains grog;
5 inoculations: when clinker cooling is to about 42 DEG C, the mixture of access bacterial classification and FOS;
6 kojis: postvaccinal song material is sent in Quchi, song expects that after entering pond 10h, first time turns over song into aeration-cooling for about 30 DEG C during pond, after 13h, second time turns over song, second time is turned over bent temperature and is controlled within 38 DEG C, and go out song after 25h, in yeast making process, humid control is more than 90%;
7 samplings: sample when koji 0h, 10h, 13h, 18h, 23h, in the corner of Quchi and middle sampling, mix, detect, the results are shown in Table 2 by the method for comparative example 1 to microbial profile in yeast making process and pH value.
Microbial profile in table 2 embodiment 1 yeast making process and pH value
Jun Shuo unit: bacterium number logarithm value/lg (cfu.g
-1).
Result shows, table 1 and table 2 no significant difference in microbial profile and pH change, but the interpolation of the FOS in embodiment 1 can promote the propagation of microorganism particularly lactic acid bacteria in advance, thus microbial profile numerical value when can substantially present comparative example 1 at 12h, 15h, 21h, 27h when fermenting 10h, 13h, 18h, 23h, overall fermentation time reduction; And embodiment only adds 0.5 part of bacterial classification, comparative example 1 adds 2 parts of bacterial classifications; Flavor of soy sauce indifference compared with comparative example 1 of embodiment 1.Prove that in soy sauce production process, add compound sugar can shorten fermentation time, reduces bacterial classification injected volume.
Embodiment 2
Soy sauce is produced according to following steps:
1 pulverizes raw material: 50 weight portion bean cake powders are broken to grain of rice size, are also ground into powder after being fried by 35 weight portion wheats;
2 spices: dregs of beans, wheat and 3 weight portion wheat brans after pulverizing fully are mixed, obtains compound, separately 1 weight portion bacterial classification and 0.5 weight portion FOS are mixed for subsequent use;
3 profit water: the pellet interior of the fully wetting compound that adds water;
4 steamings: by compound at 0.8kg/cm
2pressure under with rotary steaming pot boiling 30min, in digestion process, steamer needs constantly to rotate, and obtains grog;
5 inoculations: when clinker cooling is to about 42 DEG C, the mixture of access bacterial classification and FOS;
6 kojis: postvaccinal song material is sent in Quchi, song expects that after entering pond 8h, first time turns over song into aeration-cooling for about 30 DEG C during pond, after 12h, second time turns over song, second time is turned over bent temperature and is controlled within 38 DEG C, and go out song after 20h, in yeast making process, humid control is more than 90%.
Result shows, complete the few 2h of Time transfer receiver ratio 1 that fermentation needs, flavor of soy sauce is indifference compared with comparative example 1.
Embodiment 3
Soy sauce is produced according to following steps:
1 pulverizes raw material: 60 weight portion bean cake powders are broken to grain of rice size, are also ground into powder after being fried by 45 weight portion wheats;
2 spices: dregs of beans, wheat and 8 weight portion wheat brans after pulverizing fully are mixed, obtains compound, separately 2 weight portion bacterial classifications and 0.5 weight portion FOS, 0.5 weight portion galactooligosaccharide are mixed for subsequent use;
3 profit water: the pellet interior of the fully wetting compound that adds water;
4 steamings: by compound at 1.2kg/cm
2pressure under with rotary steaming pot boiling 20min, in digestion process, steamer needs constantly to rotate, and obtains grog;
5 inoculation: when clinker cooling is to about 42 DEG C, access bacterial classification and FOS, galactooligosaccharide mixture;
6 kojis: postvaccinal song material is sent in Quchi, song expects that after entering pond 10h, first time turns over song into aeration-cooling for about 30 DEG C during pond, after 14h, second time turns over song, second time is turned over bent temperature and is controlled within 38 DEG C, and go out song after 26h, in yeast making process, humid control is more than 90%.
Result shows, complete the few 4h of Time transfer receiver ratio 1 that fermentation needs, flavor of soy sauce is indifference compared with comparative example 1.
Embodiment 4
Soy sauce is produced according to following steps:
1 pulverizes raw material: 53 weight portion bean cake powders are broken to grain of rice size, are also ground into powder after being fried by 40 weight portion wheats;
2 spices: dregs of beans, wheat and 5 weight portion wheat brans after pulverizing fully are mixed, obtains compound, separately 1 weight portion bacterial classification and 0.5 weight portion FOS, 0.5 weight portion glucose oligosaccharide are mixed for subsequent use;
3 profit water: the pellet interior of the fully wetting compound that adds water;
4 steamings: by compound at 1.2kg/cm
2pressure under with rotary steaming pot boiling 20min, in digestion process, steamer needs constantly to rotate, and obtains grog;
5 inoculation: when clinker cooling is to about 42 DEG C, access bacterial classification and FOS, glucose oligosaccharide mixture;
6 kojis: postvaccinal song material is sent in Quchi, song expects that after entering pond 10h, first time turns over song into aeration-cooling for about 30 DEG C during pond, after 13h, second time turns over song, second time is turned over bent temperature and is controlled within 38 DEG C, and go out song after 24h, in yeast making process, humid control is more than 90%.
Result shows, complete the few 1h of Time transfer receiver ratio 1 that fermentation needs, flavor of soy sauce is indifference compared with comparative example 1.
Embodiment 5
Soy sauce is produced according to following steps:
1 pulverizes raw material: 53 weight portion bean cake powders are broken to grain of rice size, are also ground into powder after being fried by 40 weight portion wheats;
2 spices: dregs of beans, wheat and 5 weight portion wheat brans after pulverizing fully are mixed, obtains compound, separately 1 weight portion bacterial classification and 0.5 weight portion FOS, 0.5 weight portion xylo-oligosaccharide are mixed for subsequent use;
3 profit water: the pellet interior of the fully wetting compound that adds water;
4 steamings: by compound at 1.2kg/cm
2pressure under with rotary steaming pot boiling 20min, in digestion process, steamer needs constantly to rotate, and obtains grog;
5 inoculation: when clinker cooling is to about 42 DEG C, access bacterial classification and FOS, xylo-oligosaccharide mixture;
6 kojis: postvaccinal song material is sent in Quchi, song expects that after entering pond 10h, first time turns over song into aeration-cooling for about 30 DEG C during pond, after 13h, second time turns over song, second time is turned over bent temperature and is controlled within 38 DEG C, and go out song after 24h, in yeast making process, humid control is more than 90%.
Result shows, complete the few 3h of Time transfer receiver ratio 1 that fermentation needs, flavor of soy sauce is indifference compared with comparative example 1.
Embodiment 2 ~ 5 produce the process of soy sauce, fermentation time shortens 1 ~ 4h than comparative example 1, fewer than comparative example 10 ~ 1.5 part of bacterial classification injected volume, and quality no significant difference compared with comparative example 1 of soy sauce out, therefore the present invention by adding 0.5 ~ 2 portion of compound sugar in soy sauce production technology, can fermentation time be shortened, reduce bacterial classification injected volume.
Embodiment 6
Thick chilli sauce is produced according to following steps:
1 the pimiento of maturation clear water to be cleaned, dry, after stalk, load in altar;
Lactic acid bacteria is cultivated into zymotic fluid by 2 after the activation of test tube strains tube, and lactic acid bacteria number reaches 108/more than mL;
3 access the zymotic fluid accounting for and produce thick chilli sauce composition (comprising pimiento, zymotic fluid, salt, galactooligosaccharide) 4wt% in altar, and add 3wt% salt, 2wt% galactooligosaccharide, and ferment, fermentation temperature is 30 DEG C;
The capsicum fermented is gone out altar by 4, through making beating, allocates to obtain fermentation pepper sauce;
5 replace jar to carry out filling and vacuum seal to fermentation pepper sauce with can;
6 at 90 DEG C of heat sterilization 5min;
Finished product is obtained after 7 insulation inspections.
During the fermentation, the acid content of set time every day detection thick chilli sauce, the results are shown in Table 3.
Comparative example 2
Produce thick chilli sauce according to the step of embodiment 6, the zymotic fluid consumption of step 3 is 5wt%, and replaces galactooligosaccharide with 2wt% sucrose.
During the fermentation, the acid content of set time every day detection thick chilli sauce, the results are shown in Table 3.
Table 3 embodiment 6 and comparative example 2 acid content during the fermentation (%)
0.59% is reached as the standard of having fermented using acid content, embodiment 6 the acid content (0.51%) of the 4th day close to 0.59% level, acid content at the 5th day reaches 0.59%, comparative example 2 reaches 0.59% the acid content of the 6th day, the fermentation time of embodiment 6 shortens 1 day compared with comparative example 2, and the zymotic fluid 1wt% fewer than comparative example 2 that embodiment 6 adds, demonstrate and in thick chilli sauce sweat, to add compound sugar lactobacillus inoculation can be made to breed better adaptability, acid producing ability is strong, and then shortening fermentation time, reduce bacterial classification injected volume.
Embodiment 7
Thick broad-bean sauce is produced according to following steps:
Soybean with water is soaked by 1;
2 by the soya bean atmospheric cooking after immersion;
3 soya beans of boiling sprinkle flour after spreading out uniformly, and flour consumption is soya bean: flour=6:4 (weight ratio), obtains compound;
4 compounds are cooled to about 38 DEG C, after rubbing with the FOS of 4 times amount the kind song accounting for production thick broad-bean sauce composition (comprising soya bean, flour, kind song, FOS, yeast, salt solution) 0.2wt% with the hands broken mixing, be inoculated into compound, turn and make it fully mix;
The song material inoculated is sent into Quchi by 5, and carry out cultivation koji, continuous ventilating is carried out turning over song after cultivating 3h, carries out stepping on song after cultivating 22h;
After 6 kojis cultivate 32h, detect bent material prolease activity with formaldehyde method and reach >=0.55g/100g;
7 send cultivating ripe song material into circulating pool, and blanking is wanted rapidly, be no more than 40min, and evenly admix while blanking and dissolved and clarified the salt solution of 24h, salt water consumption is the 130wt% of compound;
8 start prior fermentation, fermentation product temperature 30 DEG C, and enter pond and within the 1st, 15,30 days, fall pond once, within the 5th, 10,20,25 day, drive rake once, prior fermentation is 30 days;
After 9 prior fermentations terminate, add the Lu Shi yeast, the torulopsis of 0.3wt%, the FOS of 2wt% that account for and produce thick broad-bean sauce composition 0.3wt%, while the interpolation of falling pool side, after adding yeast, fully drive rake immediately, make it mix;
10 start later stage fermentation, fermentation product temperature 30 DEG C, and first 3 days after adding yeast, drive rake every day once, will drive rake once later every five days, the later stage fermentation time is 28 days;
After 11 fermenting-ripenings, beans sauce is in golden yellow, bright-coloured glossy, has that strong sauce is fragrant and ester is fragrant, without bad smell, sweet salty agreeable to the taste, delicious mellow, anacidity, hardship, is charred and other peculiar smell, and thickness is appropriate, free from admixture;
Ripe thick broad-bean sauce is passed through allotment, sterilizing, inspection, packaging by 12, obtains finished product.
Comparative example 3
Thick broad-bean sauce is produced according to the step of embodiment 7, step 4 rubs broken mixing by accounting for the kind song producing thick broad-bean sauce composition 0.3wt% with the hands with the flour of 5 times amount, the koji time of step 6 is 36h, step 9 adds to account for produce the Lu Shi yeast of thick broad-bean sauce composition 0.5wt%, the torulopsis of 0.5wt%, do not add FOS, the time of step 10 later stage fermentation is 30 days.
Result shows, the thick broad-bean sauce that embodiment 7 is produced compares mouthfeel indifference with comparative example 3, and the few 4h of the koji Time transfer receiver ratio 3 of embodiment 7, few 2 days of later stage fermentation time, the bent injected volume of the kind 0.1wt% fewer than comparative example 3 of embodiment 7, two Yeasts are 0.2wt% all less, proves that in thick broad-bean sauce production process, add compound sugar can shorten fermentation time, reduces bacterial classification injected volume.
Embodiment 8
Produce thick broad-bean sauce according to the step of embodiment 7, add the FOS accounting for and produce thick broad-bean sauce composition 0.4wt%.
Embodiment 9
Produce thick broad-bean sauce according to the step of embodiment 7, add the FOS accounting for and produce thick broad-bean sauce composition 5wt%.
The above; be only the specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, anyly belongs to those skilled in the art in the technical scope that the present invention discloses; the change that can expect easily or replacement, all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain of claim.
Claims (10)
1. a sauce composition processed, is characterized in that, in tradition sauce composition, add compound sugar.
2. sauce composition processed according to claim 1, is characterized in that, the addition of described compound sugar accounts for 0.4 ~ 5wt% of sauce composition processed.
3. sauce composition processed according to claim 1, is characterized in that, described compound sugar is one or more of FOS, galactooligosaccharide, glucose oligosaccharide and xylo-oligosaccharide.
4. sauce composition processed according to claim 1, is characterized in that, described tradition sauce processed composition comprises sauce raw material processed and bacterial classification.
5. sauce composition processed according to claim 4, is characterized in that, described sauce raw material processed be selected from dregs of beans, wheat, wheat bran, rice, capsicum, soybean, broad bean one or more.
6. sauce composition processed according to claim 4, is characterized in that, described bacterial classification be aspergillus oryzae, aspergillus niger, saccharomycete and lactic acid bacteria one or more.
7. sauce composition processed according to claim 5, is characterized in that, according to parts by weight, comprises 50 ~ 60 parts of dregs of beans, 35 ~ 45 portions of wheats, 3 ~ 8 parts of wheat brans, 0.5 ~ 3 part of compound sugar, 0.5 ~ 2 part of bacterial classification.
8. sauce composition processed according to claim 1, is characterized in that, described sauce is soy sauce, thick chilli sauce, thick broad-bean sauce, sweet fermented flour sauce, fermented bean curd, fermented red beancurd, shrimp paste, fish sauce, Salt black bean or face drum.
9. utilizing a method for composition sauce described in claim 1, comprise and pulverize raw material, spice, profit water, steaming, inoculation, koji, it is characterized in that, adding compound sugar when inoculating.
10. sauce method processed according to claim 9, is characterized in that, described pulverizing raw material refers to dregs of beans and the wheat crushing fried; Described spice refers to that dregs of beans, wheat and wheat bran after by pulverizing fully mix, and obtains compound, separately mixes for subsequent use by bacterial classification and compound sugar; Described profit water refers to the pellet interior of the fully wetting compound that adds water; Described steaming refers to compound at 0.8 ~ 1.5kg/cm
2pressure under boiling 15 ~ 30min, obtain grog; Described inoculation refers to the mixture by cooled grog access bacterial classification and compound sugar; Described koji refers to be sent in Quchi by postvaccinal song material, and after entering pond 8 ~ 10h, first time turns over song, and after 12 ~ 14h, second time turns over song, and second time is turned over bent temperature and controlled within 38 DEG C, and go out song after 20 ~ 26h, in yeast making process, humid control is more than 90%.
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| CN106993798A (en) * | 2017-05-16 | 2017-08-01 | 马鞍山市晶翔食品有限公司 | A kind of local flavor sweet chili sauce and its preparation |
| CN108077897A (en) * | 2018-01-26 | 2018-05-29 | 柳州市美食联盟协会 | A kind of production method of green grass or young crops wheat sauce |
| CN112167531A (en) * | 2020-09-29 | 2021-01-05 | 北康酿造食品有限公司 | A kind of soybean paste and preparation method thereof |
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