CN108968018A - A kind of sweet fermented flour sauce and preparation method thereof - Google Patents

Abstract

The invention relates to the technical field of food, in particular to a sweet noodle sauce and a preparation method thereof. The present invention breaks the steamed dough, inoculates Aspergillus oryzae for fermentation, adds salt water, adjusts the overall salinity to 4-6%, adds thyme and co-ferments for 15-30 days to obtain sweet noodle sauce, and then adds ionone and lemon balm , that is. The sweet noodle sauce obtained by the method of the present invention has outstanding characteristic flavor, golden color, sweet taste, herbal fragrance and fruity aroma, which brings new flavor to the sweet noodle sauce, and can also have flavor without adding chemical preservatives. Good antibacterial effect can avoid secondary fermentation and keep fresh for a long time.

Description

A kind of sweet noodle sauce and preparation method thereof

technical field

The invention relates to the technical field of food, in particular to a sweet noodle sauce and a preparation method thereof.

Background technique

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.

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 and nutrients, which not only taste delicious, but also can enrich the nutrition of dishes, increase the edibility of dishes, and have the effect of appetizing and helping food.

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 shorten the 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. affect 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.

Therefore, it is an urgent task to find a kind of sweet noodle sauce without adding chemical preservatives, which has a long shelf life and unique flavor and its preparation method.

Contents of the invention

In order to solve the above-mentioned technical problems existing in the prior art, the present invention provides a sweet noodle sauce and a preparation method thereof.

A preparation method for sweet noodle sauce, comprising the steps of:

(1) Dough preparation: take flour, add 5-10% water, 0.5-3% yeast, knead well, and ferment;

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

(3) koji making: the steamed dough is broken into small pieces, inoculated with Aspergillus oryzae, left to ferment to obtain koji;

(4) Fermentation of unstrained spirits: put the finished koji in a fermentation container, add salt water, adjust the overall salinity at 4-6%, add 6-12% thyme, and ferment for 15-30d;

(5) Grinding the sauce: grind the fermented sauce grains finely, add 0.1-1% ionone, sterilize, add 2-8% lemon balm, and get final product.

Preferably, the kneading in the step (1) is to knead for 15-25min at a speed of 150-200r/min. This operation can better knead the dough.

Preferably, the fermentation in the step (1) is statically fermented for 50-100 min in an environment with a humidity of 75-85% and a temperature of 25-35°C. Under these conditions, the fermentation effect is moderate, and the resulting dough is relatively fluffy, which is suitable for subsequent sauce making.

Preferably, in the step (3), the inoculation amount of Aspergillus oryzae is 10 ⁶ -10 ⁸ spores/g. The fermentation effect of this inoculum amount is relatively moderate, which can maintain a good fermentation speed, and will not cause a large number of Aspergillus oryzae to proliferate, resulting in excessive consumption of raw materials and reduced yield of beneficial products.

Preferably, the static fermentation in the step (3) is static fermentation for 50-100 hours in an environment with a humidity of 85-95% and a temperature of 30-35°C. Under this condition, the fermentation effect is moderate, and the content of Aspergillus oryzae in the resulting koji is moderate.

Preferably, the brine in step (4) is brine at 15-18°Bé. This concentration is relatively moderate, and the water content of the brine under this concentration is also relatively suitable when the overall salinity is adjusted at 4-6%.

Preferably, the thyme in the step (4) is thyme powder. The powdered thyme can be more closely combined with the raw materials, and the beneficial ingredients are easier to dissolve, which is more conducive to fermentation, and the taste of the finished sauce is better.

Preferably, the fermentation in the step (4) is static fermentation in an environment with a humidity of 75-85% and a temperature of 27-33°C. Under this condition, the fermentation effect is moderate, and the obtained sweet noodle sauce has better taste and flavor, and higher content of beneficial ingredients.

Preferably, the Lemon balm in the step (5) is the leaf of Lemon balm. Lemon balm fresh leaves are rich in protein, vitamins, carotene and other vitamins, especially rich in selenium. Lemon balm leaves have sedative, anti-flatulent, antispasmodic, antibacterial and antiviral activities.

Preferably, the Lemon balm in the step (5) is the powder obtained by grinding the leaves of the Lemon balm into powder and passing through an 80-mesh sieve. Grinding the leaves of Lemon balm into powder before adding can avoid the problem that the taste of sweet bean sauce will decrease due to adding the whole leaf, and the powder obtained after passing through an 80-mesh sieve is dissolved in sweet bean sauce and stirred evenly, it will not affect the taste of sweet bean sauce cause any impact.

Lemon balm: Lemon balm contains citral, linalool, geraniol, citronellal, terpenic acid, tannins, polyphenols, Flavonoids and triterpenes (triterpenes) and other components. Its pharmacological effects include eliminating cold, fever and cough, carminative, antispasmodic, stomachache, sweating and sedative effects. Toxic effect reports indicate no safety concerns when used appropriately. The essential oil extracted from lemon balm is a high-grade flavor raw material, and its chemical components include citral, linalool, geraniol, citronellal, piperitone, methone and eugenol (or eugenol; caryophyllene oxide; eugenol) and so on. Lemon balm has a fragrant lemon flavor, but not the sourness of lemon. Its effect is better with fresh leaves, especially fresh leaves harvested before flowering. Lemon balm also has a good antibacterial effect, which can effectively inhibit microorganisms and avoid the occurrence of secondary fermentation.

Thyme: The whole plant of thyme has an aromatic smell. It has appeared in people's lives as a spice vegetable and nectar source plant very early. It is one of the natural seasoning spices used by humans from ancient times to the present. As early as the Yuan Dynasty in China, there was a record of using thyme as a seasoning spice. When cooking seafood, meat, fish and other foods, a little thyme powder can be added to remove the fishy smell and increase the flavor of the dishes; adding thyme to pickles and kimchi can improve their fragrance and grass fragrance. Year, 1970, The International Standard Organization declares that thyme can be used as a food spice. Thyme can effectively enhance the sweetness of sweet noodle sauce and bring a fragrant flavor.

Ionone: Ionone is a colorless to slightly yellowish liquid. Warm woody and strong violet aroma, orris root aroma after dilution, also has woody aroma, accompanied by fruity aroma. Ionone has an excellent aroma-enhancing effect, and the unique aroma of sweet noodle sauce is more prominent, with a light floral and fruity aroma. Ionone also has a good bactericidal effect, which has a bactericidal ability twice that of carbolic acid, can effectively inhibit microorganisms, and avoid secondary fermentation.

Compared with the prior art, the technical effects created by the present invention are reflected in:

The present invention breaks the steamed dough, inoculates Aspergillus oryzae for fermentation, adds salt water, adjusts the overall salinity to 4-6%, adds thyme and co-ferments for 15-30 days to obtain sweet noodle sauce, and then adds ionone and lemon balm , that is. The sweet noodle sauce obtained by the method of the present invention has outstanding characteristic flavor, golden color, sweet taste, herbal fragrance and fruity aroma, which brings new flavor to the sweet noodle sauce, and can also have flavor without adding chemical preservatives. Good antibacterial effect can avoid secondary fermentation and keep fresh for a long time.

Detailed ways

The technical solutions of the present invention will be further limited below in conjunction with specific embodiments, but the scope of protection is not limited to the descriptions made.

Example 1

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

(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;

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

(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;

(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;

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

In the step (3), the inoculation amount of Aspergillus oryzae is ¹⁰⁷ spores/g.

Example 2

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

(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 in an environment with a humidity of 75% and a temperature of 25°C;

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

(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;

(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 to ferment for 30 days in an environment with a humidity of 75% and a temperature of 27°C;

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

In the step (3), the inoculation amount of Aspergillus oryzae is 10 ⁶ spores/g.

Example 3

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

(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;

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

(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;

(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;

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

In the step ( ³ ), the inoculation amount of Aspergillus oryzae is 108 spores/g.

Example 4

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

(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;

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

(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;

(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;

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

In the step (3), the inoculation amount of Aspergillus oryzae is ¹⁰⁷ spores/g.

The thyme of described step (4) is thyme powder.

Example 5

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

(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;

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

(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;

(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;

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

In the step (3), the inoculation amount of Aspergillus oryzae is ¹⁰⁷ spores/g.

The lemon balm of the step (5) is the blade of the lemon balm.

Example 6

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

(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;

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

(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;

(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;

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

In the step (3), the inoculation amount of Aspergillus oryzae is ¹⁰⁷ spores/g.

The lemon balm in the step (5) is the powder obtained by grinding the leaves of the lemon balm into powder and passing through an 80-mesh sieve.

Comparative example 1

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

(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;

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

(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;

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

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

In the step (3), the inoculation amount of Aspergillus oryzae is ¹⁰⁷ spores/g.

Comparative example 2

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

(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;

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

(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;

(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;

(5) Grinding the sauce: Grind the fermented sauce grains finely, sterilize, add 5% Lemon balm, and it is ready.

In the step (3), the inoculation amount of Aspergillus oryzae is ¹⁰⁷ spores/g.

Comparative example 3

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

(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;

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

(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;

(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;

(5) Sauce grinding: Grind the fermented sauce grains finely, add 0.55% ionone, and sterilize to obtain.

In the step (3), the inoculation amount of Aspergillus oryzae is ¹⁰⁷ spores/g.

Comparative example 4

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

(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;

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

(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;

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

(5) Grinding sauce: Grind the fermented sauce grains finely, sterilize, and get it.

In the step (3), the inoculation amount of Aspergillus oryzae is ¹⁰⁷ spores/g.

The sweet noodle sauce of embodiment 1-6, comparative example 1-4 gained and commercially available sweet noodle sauce are compared:

Compared with the commercially available sweet noodle sauce, it can be seen that the sweet noodle sauce obtained in the present invention has a shelf life slightly longer than that of the commercially available sweet noodle sauce without the use of chemical preservatives, and the taste has also been improved.

Comparing Example 1 with Comparative Examples 1-4, it can be seen that thyme will be added for co-fermentation for 15-30 days to obtain sweet noodle sauce, and then ionone, lemon balm and thyme will be added. The combination of ionone and lemon balm can improve the flavor and prolong the shelf life. If the three are used separately, the effect is not good, and only a small part of the improvement is achieved.

Finally, it should be pointed out that the above embodiments are only representative examples of the present invention. Apparently, the technical solutions of the present invention are not limited to the above-mentioned embodiments, and many variations are possible. All deformations that can be directly derived or associated by those skilled in the art from the content disclosed in the present invention should be considered as the protection scope of the present invention.

Claims (10)

1. a kind of preparation method of sweet fermented flour sauce, which comprises the steps of:

(1) dough prepares: taking flour, the water of 5-10% is added, the yeast of 0.5-3% kneads, fermentation；

(2) dough rest: the dough fermented is cooked, is cooled to room temperature；

(3) koji-making: being broken into fritter for the dough cooked, is inoculated with aspergillus oryzae, and standing for fermentation obtains into song；

(4) unstrained spirits fermentation processed: salt water will be added at song as in round, and will adjust whole salinity in 4-6%, 6- is added 12% thyme, ferment 15-30d；

(5) grinding butter: the sauce unstrained spirits fermented is levigate, the irisone of 0.1-1% is added, sterilizes, the sweet mary of 2-8% is added, To obtain the final product.

2. the preparation method of sweet fermented flour sauce according to claim 1, which is characterized in that step (1) kneads, and is to use The speed of 150-200r/min rubs 15-25min.

3. the preparation method of sweet fermented flour sauce according to claim 1, which is characterized in that the fermentation of the step (1), is wet Degree 75-85%, 50-100min is left to ferment in the environment of 25-35 DEG C of temperature.

4. the preparation method of sweet fermented flour sauce according to claim 1, which is characterized in that the step (3), the inoculation of aspergillus oryzae Amount is 10⁶-10⁸A spore/g.

5. the preparation method of sweet fermented flour sauce according to claim 1, which is characterized in that the standing for fermentation of the step (3) is 50-100h is left to ferment in the environment of humidity 85-95%, 30-35 DEG C of temperature.

6. the preparation method of sweet fermented flour sauce according to claim 1, which is characterized in that the thyme of the step (4), is hundred In face powder end.

7. the preparation method of sweet fermented flour sauce according to claim 1, which is characterized in that the fermentation of the step (4), is in wet Degree 75-85%, it is left to ferment in the environment of 27-33 DEG C of temperature.

8. the preparation method of sweet fermented flour sauce according to claim 1, which is characterized in that the sweet mary of the step (5) is fragrant The blade of melissa.

9. the preparation method of sweet fermented flour sauce according to claim 8, which is characterized in that the sweet mary of the step (5), be by The blade of sweet mary is pulverized, and the powder obtained after 80 meshes is crossed.

10. the sweet fermented flour sauce being prepared by the preparation method of the described in any item sweet fermented flour sauces of claim 1-9.