CN104431982A - Wheat paste production technology and wheat paste - Google Patents
Wheat paste production technology and wheat paste Download PDFInfo
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- CN104431982A CN104431982A CN201510023447.5A CN201510023447A CN104431982A CN 104431982 A CN104431982 A CN 104431982A CN 201510023447 A CN201510023447 A CN 201510023447A CN 104431982 A CN104431982 A CN 104431982A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a wheat paste production technology and wheat paste produced through the wheat paste production technology. The technology comprises the steps of raw material cleaning and purifying, material soaking, material steaming, fermentation, smashing, burdening, sun-curing, sterilization, filling, finished product forming and the like. The wheat paste produced through the wheat paste production technology is aromatic in smell, sweet in taste and safe in quality, and the wheat paste production technology is safe, reliable and suitable for industrial production.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to production technology of a kind of wheat sauce and products thereof.
Background technology.
Sauce is that the pasty state flavouring processed, it originates from China, has long history with things such as beans, wheat flour, fruit, meat or fishes and shrimps for primary raw material.Now, it is the sweet fermented flour sauce of primary raw material that the common tartar sauce of Chinese is divided into wheat flour, and is the large class of thick broad-bean sauce two of primary raw material with beans; Meat pulp, alec and jam are uncommon as tartar sauce.This status is not also present in already inside the flavouring of modern Chinese.Along with the progress of edible pastes processing, the method for sauce processed was also for cooking other dish afterwards, developed a kind of method of cooking dish gradually, i.e. sauce method.
The composition of sauce can be summarized as follows: nitrogen substance has protein, polypeptide, peptide.Amino acid has tyrosine, cystine, alanine, leucine, proline, aspartic acid, lysine, arginine, histidine, glutamic acid etc.; In addition, putrescine, cadaverine, adenine, choline, betaine, tyrosol, tyrasamine and ammonia is still had.Carbohydrate, based on dextrin, glucose, also contains a small amount of pentose, pentosan.Soybean is about fatty containing 18%, in sauce process processed, and essentially no change, therefore in sauce, institute is fatty, is substantially all stored in bean cotyledon.Contained acids in sauce, it waves originator formic acid, acetic acid, propionic acid etc.; Non-volatile person has lactic acid, butanedioic acid, kojic acid etc.Other organic matters have ethanol, glycerine, vitamin, organic pigment etc.; Inorganic matter, except the water of volume, salt, still has the sulfate, phosphate, calcium, magnesium, potassium, iron etc. brought into raw material.
Sauce, just starts not as condiment, but is born as a kind of important food.And along with the continuous progress of society, becoming increasingly abundant of food, having there is very large change in the effect of sauce, becomes very concrete flavouring from main collocation food.The sauce of getting up early, apart from seasoning function, also has except malicious function.Arrived the Ming Dynasty, the production of beans sauce more develops, and fish, meat system are then day by day eliminated.
Along with the raising of people's living standard, sauce occupies critical role in the culinary art of people, classifies more, mainly comprises soy sauce, broad bean paste, sweet fermented flour sauce, thick broad-bean sauce, thick chilli sauce, wheat sauce etc.Flavouring is not only by sauce, also has abundant nutritive value and medical value.Wheat nutritious, protein content is higher, and also have abundant dietary fiber, vitamin and mineral element, its nutritional labeling overall target meets the requirement of modern people to nutrition.
Wheat sauce is a kind of distinctive good merchantable brand making condiment of going with rice or bread of Wannan mountainous area, and its taste is more mellow than soy sauce, can the various meat and vegetables dish of sauce system and Canton style roast pork, easily colouring, seasoning, is local flavor tourism good merchantable brand indispensable in culinary art.For a long time, the making major part of wheat sauce rests on family spontaneous fermentation processing, puts into more salt and goes bad to prevent it, impact health in manufacturing process.The technological level of this spontaneous fermentation is lower, unstable product quality, and salt content is high, and there is certain potential safety hazard, and the existence of above problem directly has influence on the production and selling of product.And day by day increase along with the demand of wheat sauce, family production can not be met the need of market.
Summary of the invention
For solving the deficiencies in the prior art, the production technology that the invention provides a kind of wheat sauce and the wheat sauce produced by this process.The wheat sauce fragrant odour that this process is produced, has a sweet taste, quality safety, and safe in process is reliable, is applicable to suitability for industrialized production.
A production technology for wheat sauce, comprises each step following:
1) clear water of the wheat materials normal temperature of cleaning removal of impurities is carried out leaching material, the process of leaching material is: soak 35 ~ 50h when the temperature condition of 0 ~ 25 DEG C, or soak 20 ~ 35h during temperature condition more than 25 DEG C, this step is selected according to the variation of temperature condition.
2) by through step 1) wheat materials of leaching material carries out steaming after being filtered dry, and the process of steaming is: steam 35 ~ 45 minutes with water vapour at ambient pressure, take the dish out of the pot rapidly after steaming, below airing to 35 DEG C, obtains grog.
3) by through step 2) grog that obtains ferments, the process of fermentation is: according to the total weight of raw material, the kind of access 1wt ‰ ~ 3wt ‰ is bent, ferment 4 ~ 5 days in closed container under 27 DEG C ~ 35 DEG C conditions, covered to wheat by white mould, wherein, described kind song comprises the aspergillus oryzae and aspergillus niger that weight ratio is 8:1.
4) by through step 3) prepare burden after the wheat crushing that obtains of fermenting, according to ratio of weight and number meter, water: salt: wheat: capsicum=3:0.05:1:0.4, the deviate of each component is ± 2%.
5) by through step 4) batch mixing that obtains carry out solarization system, and under the temperature condition of 25 ~ 40 DEG C, shine system 50 ~ 60 days, under the temperature condition of 0 ~ 25 DEG C, shine system 150 ~ 210 days, mouthfeel is not sour, color maroon.
6) pasteurization, to obtain final product.
Described step 1) cleaning removal of impurities carry out according to GB, standard is GB1351--2008.Aspergillus oryzae and aspergillus niger all can be obtained by commercially available mode.
Preferably, described step 6) the condition of pasteurization be process 20 minutes under 100 DEG C of conditions.
Preferably, also carry out filling.
Present invention also offers the wheat sauce produced by above-mentioned process.
Detailed description of the invention
Be described principle of the present invention and feature below, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment
1) clear water of the wheat materials normal temperature of cleaning removal of impurities is carried out leaching material, the process of leaching material is: soak 48h when the temperature condition of 0 ~ 25 DEG C.Or, during temperature condition more than 25 DEG C, soak 24.
In other embodiments, can soak 35 or 50 hours when the temperature condition of 0 ~ 25 DEG C.Or, soak 20 or 35 hours during temperature condition more than 25 DEG C.
2) by through step 1) wheat materials of leaching material carries out steaming after being filtered dry, and the process of steaming is: steam 45 minutes with water vapour at ambient pressure, take the dish out of the pot rapidly after steaming, below airing to 35 DEG C, obtains grog.
In other embodiments, first can steam 35 or 40 minutes with water vapour at ambient pressure, take the dish out of the pot rapidly after steaming, below airing to 35 DEG C.
3) by through step 2) grog that obtains ferments, the process of fermentation is: according to the total weight of raw material, the kind of access 2wt ‰ is bent, ferment 4 days in closed container under 33 DEG C of conditions, covered to wheat by white mould, wherein, described kind song comprises the aspergillus oryzae and aspergillus niger that weight ratio is 8:1.
In other embodiments, the kind that can access 1wt ‰ or 3wt ‰ is bent, ferments 5 days under 27 DEG C or 35 DEG C of conditions in closed container.
4) by through step 3) prepare burden after the wheat crushing that obtains of fermenting, according to ratio of weight and number meter, water: salt: wheat: capsicum=3:0.05:1:0.4, the amount of water is 600 jin.
5) by through step 4) batch mixing that obtains carry out solarization system, and under the temperature condition of 35 DEG C, shine system 50 days, under the temperature condition of 25 DEG C, shine system 180 days, mouthfeel is not sour, color maroon.
In other embodiments, system 55 or 60 days can be shone under the temperature condition of 25 or 40 DEG C, under the temperature condition of 15 or 20 DEG C, shine system 150 or 210 days.
6) pasteurization, condition is process 20 minutes under 100 DEG C of conditions.
7) filling, obtain product.
Produce the wheat sauce fragrant odour obtained according to method provided by the present invention, have a sweet taste, quality safety, and safe in process is reliable, be applicable to suitability for industrialized production.
The foregoing is only better embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. a production technology for wheat sauce, is characterized in that, comprises each step following:
1) clear water of wheat materials normal temperature of cleaning removal of impurities is carried out leaching material, the process of leaching material is: soak 35 ~ 50h when the temperature condition of 0 ~ 25C °, or, immersion 20 ~ 35h during temperature condition more than 25C °;
2) by through step 1) wheat materials of leaching material carries out steaming after being filtered dry, and the process of steaming is: steam 35 ~ 45 minutes with water vapour at ambient pressure, take the dish out of the pot rapidly after steaming, airing, to less than 35C °, obtains grog;
3) by through step 2) grog that obtains ferments, the process of fermentation is: according to the total weight of raw material, the kind of access 1wt ‰ ~ 3wt ‰ is bent, ferment 4 ~ 5 days in closed container under 27C ° ~ 35C ° condition, wherein, described kind song comprises the aspergillus oryzae and aspergillus niger that weight ratio is 8:1;
4) by through step 3) prepare burden after the wheat crushing that obtains of fermenting, according to ratio of weight and number meter, water: salt: wheat: capsicum=3:0.05:1:0.4, the deviate of each component is ± 2%;
5) by through step 4) batch mixing that obtains carry out solarization system, and the process of shining system is: under the temperature condition of 25 ~ 40C °, shine system 50 ~ 60 days, shine system 150 ~ 210 days under the temperature condition of 0 ~ 25C °;
6) pasteurization, to obtain final product.
2. the production technology of wheat sauce according to claim 1, is characterized in that: described step 6) pasteurization condition under 100C ° of condition process 20 minutes.
3. the production technology of wheat sauce according to claim 1 and 2, is characterized in that: also carry out filling.
4. produce according to the production technology of the arbitrary described wheat sauce of claims 1 to 3 the wheat sauce obtained.
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| CN201510023447.5A CN104431982A (en) | 2015-01-18 | 2015-01-18 | Wheat paste production technology and wheat paste |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211841A (en) * | 2015-10-30 | 2016-01-06 | 孔子明 | A kind of preparation method of long-lived wheat sauce |
| CN105361119A (en) * | 2015-11-30 | 2016-03-02 | 李功文 | Making method of wheat sauce |
| CN105410874A (en) * | 2015-11-30 | 2016-03-23 | 李功文 | Preparation method of wheat sweet sauce |
| CN105410875A (en) * | 2015-11-30 | 2016-03-23 | 李功文 | Preparation method of sauce bag |
| CN105533636A (en) * | 2015-11-30 | 2016-05-04 | 李功文 | Manufacturing method of edible sauce |
| CN105639605A (en) * | 2016-01-05 | 2016-06-08 | 李功文 | Manufacturing method of sauce |
| CN107048335A (en) * | 2017-02-15 | 2017-08-18 | 蚌埠学院 | A kind of preparation method of wheat embryo sauce |
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2015
- 2015-01-18 CN CN201510023447.5A patent/CN104431982A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211841A (en) * | 2015-10-30 | 2016-01-06 | 孔子明 | A kind of preparation method of long-lived wheat sauce |
| CN105211841B (en) * | 2015-10-30 | 2018-07-06 | 孔子明 | A kind of preparation method of longevity wheat sauce |
| CN105361119A (en) * | 2015-11-30 | 2016-03-02 | 李功文 | Making method of wheat sauce |
| CN105410874A (en) * | 2015-11-30 | 2016-03-23 | 李功文 | Preparation method of wheat sweet sauce |
| CN105410875A (en) * | 2015-11-30 | 2016-03-23 | 李功文 | Preparation method of sauce bag |
| CN105533636A (en) * | 2015-11-30 | 2016-05-04 | 李功文 | Manufacturing method of edible sauce |
| CN105639605A (en) * | 2016-01-05 | 2016-06-08 | 李功文 | Manufacturing method of sauce |
| CN107048335A (en) * | 2017-02-15 | 2017-08-18 | 蚌埠学院 | A kind of preparation method of wheat embryo sauce |
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Application publication date: 20150325 |