阅读说明：本技术 一种提高甜面酱膳食纤维及氨基酸态氮含量的方法 (Method for improving contents of dietary fiber and amino acid nitrogen in sweet fermented flour paste ) 是由 王传明 叶丹 周雨 尹洪 王启宇 郭永胜 于 2019-10-23 设计创作，主要内容包括：本发明公开了一种提高甜面酱膳食纤维及氨基酸态氮含量的方法。该方法包括以下步骤：(1)原料处理；(2)制糕；(3)接种；(4)制曲；(5)发酵；(6)磨细及后熟。本发明能够有效提高甜面酱中氨基酸态氮及膳食纤维含量,同时利用挤压膨化技术处理面粉、玉米蛋白粉及麸皮,改善玉米蛋白中不溶性蛋白及麸皮中不溶性膳食的溶解特性,提高玉米蛋白和麸皮的食用价值。(The invention discloses a method for improving the contents of dietary fiber and amino acid nitrogen in sweet fermented flour paste. The method comprises the following steps: (1) treating raw materials; (2) preparing a cake; (3) inoculating; (4) preparing yeast; (5) fermenting; (6) grinding and after-ripening. The invention can effectively improve the content of amino acid nitrogen and dietary fiber in the sweet fermented flour paste, simultaneously utilizes the extrusion and expansion technology to treat flour, corn protein powder and bran, improves the solubility of insoluble protein in corn protein and insoluble diet in bran, and improves the edible value of the corn protein and the bran.)

1. A method for improving the contents of dietary fiber and amino acid nitrogen in sweet fermented flour paste is characterized by comprising the following steps:

(1) raw material treatment: respectively carrying out superfine grinding on the corn protein powder and the bran for 15-20 min, sieving by a 100-200-mesh sieve, and taking undersize products for later use;

(2) preparing a cake: mixing flour with the crushed corn protein powder and bran, adding water, uniformly stirring, and then carrying out extrusion puffing treatment for 3-10 min at 100-150 ℃ at 200-500 r/min to obtain a flour cake; wherein the weight ratio of the corn protein powder to the bran to the flour is 10-20: 50-100;

(3) inoculation: mixing flour and yeast extract according to the weight ratio of 40-50: 0.5-1 to obtain a mixture; after the temperature of the flour cake is reduced to 38-45 ℃, uniformly mixing the flour cake and the mixture; the amount of the koji is 0.2-0.4% of the weight of the corn protein powder;

(4) preparing yeast: placing the inoculated flour cake at the temperature of 20-25 ℃ for culturing until the koji material cakes after 20-28 h, meanwhile, white mycelia appear on the surface of the koji material, the koji turning can be carried out when the product temperature reaches 38-45 ℃, the product temperature is kept at 32-36 ℃ after the koji turning, and the product temperature is kept for 44-45 h until the koji material is bright yellow;

(5) fermentation: accumulating the product obtained in the step (4) until the product temperature is 45-50 ℃, then adding saline water with the weight of 4-8 times of that of the corn protein powder and the concentration of 20-50 wt%, uniformly mixing, and then carrying out main fermentation; and in the fermentation process, the sun-drying is carried out once every 1-2 days, and the main fermentation is finished after 1-2 months;

(6) grinding and after-ripening: and crushing the main fermentation product until no seeds are seen, then sun-drying for 2-3 months and exposing at night, and then performing after-ripening and quantitative packaging.

2. The method for increasing the contents of dietary fiber and amino acid nitrogen in sweet fermented flour paste according to claim 1, wherein the corn gluten meal and the bran are subjected to superfine grinding and then are sieved by a 200-mesh sieve.

3. The method for increasing the content of dietary fiber and amino acid nitrogen in sweet fermented flour paste according to claim 1, wherein the weight ratio of the corn gluten meal, the bran and the flour is 15:15: 70.

4. The method for improving the content of dietary fiber and amino acid nitrogen in sweet fermented flour paste according to claim 1, wherein the specific process of extrusion puffing is as follows: treating at 120 deg.C for 8min at 200 r/min.

5. The method for increasing the content of dietary fiber and amino acid nitrogen in sweet fermented flour paste according to claim 1, wherein the weight ratio of flour to koji is 50: 1.

6. The method for increasing the content of dietary fiber and amino acid nitrogen in sweet fermented flour paste according to claim 1, wherein the temperature of the flour cake is reduced to 38-40 ℃ in summer; in winter, the temperature of the flour cake is reduced to 42-45 ℃.

7. The method for increasing the content of dietary fiber and amino acid nitrogen in sweet fermented flour paste according to claim 1, wherein the amount of said koji is 0.27% by weight of the corn gluten meal.

8. The method for improving the contents of dietary fiber and amino acid nitrogen in sweet fermented flour paste according to claim 1, wherein the amount of the saline water added is 4-5 times of the weight of the corn gluten meal.

9. The method for increasing the content of dietary fiber and amino acid nitrogen in sweet fermented flour paste according to claim 1 or 8, wherein the saline water has a mass concentration of 20%.

10. The method for increasing the contents of dietary fiber and amino acid nitrogen in sweet fermented flour paste according to claim 1, wherein during exposure to sunlight and night dew, the fermented grains are sequentially turned every 1 to 3 days in summer and are turned every 5 to 10 days in winter for 2 to 3 months.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a method for improving the contents of dietary fiber and amino acid nitrogen in sweet fermented flour paste.

Background

The traditional sweet flour paste is a reddish brown semi-fluid sauce-type flavor food which is prepared by taking flour as a main raw material and fermenting by a plurality of microorganisms after cooking. The taste of the sweet flour paste mainly comprises sweet taste, delicate flavor and salty taste, the delicate flavor is the flavor presented by amino acid generated by the hydrolysis of protein in flour, but the protein content in the flour is not high, and the production process conditions are different, so that the sweet flour paste has low amino acid content and insufficient delicate flavor.

The corn protein powder is a byproduct generated in the production of corn starch, the yield is about 30 percent of the product quality, the protein content is about 60 percent, and the corn protein powder is non-toxic and harmless. However, the edible value of the feed is limited due to the characteristics of poor water solubility, rough mouthfeel, low nutritional value and the like, and most of the feed is directly used as feed or discarded. Resulting in resource waste.

The bran is a byproduct generated in the production process of wheat flour, accounts for 15% -30% of the net amount of wheat, and is rich in dietary fiber, so that the application of the bran in food is more and more mature. The insoluble dietary fiber content in the bran is high, the soluble dietary fiber content is low, and the insoluble dietary fiber in the bran is converted into the soluble dietary fiber by using physical, chemical, biological and other methods at home and abroad, so that the bran dietary fiber is applied to food processing. However, the edible property of the bran is mostly remained in the research, and the main focus on the bran products in the market is the pastry, so that the application range of the bran is widened, a new bran product is developed, and the edible value of the bran can be effectively improved.

The extrusion puffing is a high and new technology integrating sterilization, extrusion and curing, and the starch in the material is gelatinized and decomposed, the protein is denatured and part of cellulose is degraded under the actions of high temperature, extrusion, shearing and stirring in an extrusion puffing machine. Compared with the traditional high-temperature cooking process, the extrusion puffing technology can effectively improve the starch hydrolysis degree, the protein digestibility and the dietary fiber degradation degree. Although the extrusion puffing technology is widely applied to the food processing industry, the extrusion puffing technology is not applied to the processing technology of the sweet fermented flour paste.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides a method for improving the content of dietary fiber and amino acid nitrogen in sweet soybean paste, which can effectively improve the content of amino acid nitrogen and dietary fiber in the sweet soybean paste, simultaneously utilizes an extrusion and puffing technology to treat materials (flour, corn protein powder and bran), improves the dissolution property of insoluble protein in corn protein, improves the edible value of the corn protein and the bran, and provides a technical support for the later application of the corn protein powder in the sweet soybean paste.

In order to achieve the purpose, the technical scheme adopted by the invention for solving the technical problems is as follows:

a method for improving the contents of dietary fiber and amino acid nitrogen in sweet fermented flour paste comprises the following steps:

(1) raw material treatment: respectively carrying out superfine grinding on the corn protein powder and the bran for 15-20 min, sieving by a 200-mesh sieve, and taking undersize products for later use;

(2) preparing a cake: mixing flour with the crushed corn protein powder and bran, adding water, uniformly stirring, and then carrying out extrusion puffing treatment for 3-10 min at 100-150 ℃ at 200-500 r/min to obtain a flour cake; wherein the weight ratio of the corn protein powder to the bran to the flour is 10-20: 50-100;

(3) inoculation: mixing flour and yeast extract according to the weight ratio of 40-50: 0.5-1 to obtain a mixture; after the temperature of the flour cake is reduced to 38-45 ℃, uniformly mixing the flour cake and the mixture; the amount of the koji is 0.2-0.4% of the weight of the corn protein powder;

(4) preparing yeast: placing the inoculated flour cake at the temperature of 20-25 ℃ for culturing until the koji material cakes after 20-28 h, meanwhile, white mycelia appear on the surface of the koji material, the koji turning can be carried out when the product temperature reaches 38-45 ℃, the product temperature is kept at 32-36 ℃ after the koji turning, and the product temperature is kept for 44-45 h until the koji material is bright yellow;

(5) fermentation: accumulating the product obtained in the step (4) until the product temperature is 45-50 ℃, then adding saline water with the weight of 4-8 times of that of the corn protein powder and the concentration of 20-50 wt%, uniformly mixing, and then carrying out main fermentation; and in the fermentation process, the sun-drying is carried out once every 1-2 days, and the main fermentation is finished after 1-2 months;

(6) grinding and after-ripening: crushing the main fermentation product until no seeds are seen, then sun-drying for 2-3 months and exposing at night, then after-ripening, grinding by a paste grinding machine, and quantitatively packaging.

Furthermore, the corn protein powder and the bran are sieved by a 200-mesh sieve after being subjected to superfine grinding.

Further, the weight ratio of the corn protein powder, the bran and the flour is 15:15: 70.

Further, the extrusion puffing process comprises the following specific steps: treating at 120 deg.C for 8min at 200 r/min.

Further, the weight ratio of the flour to the yeast is 50: 1.

Further, when the flour cake is in summer, the temperature of the flour cake is reduced to 38-40 ℃; in winter, the temperature of the flour cake is reduced to 42-45 ℃.

Furthermore, the amount of the yeast extract is 0.27 percent of the weight of the corn protein powder.

Furthermore, the adding amount of the saline water is 4-5 times of the weight of the corn protein powder.

Further, the mass concentration of the brine was 20%.

Further, when the sun-dried night dew is treated, sequentially turning over the fermented grains every 1-3 days in summer and turning over the fermented grains every 5-10 days in winter for 2-3 months.

The invention has the beneficial effects that:

1. the invention adopts flour, corn protein powder after superfine grinding and wheat bran as raw materials to prepare the sweet flour paste, can effectively improve the content of amino acid nitrogen and dietary fiber in the sweet flour paste, simultaneously utilizes an extrusion technology to process the materials (flour, corn protein powder and wheat bran) at 100-150 ℃ at 200-500 r/min, can effectively improve the dissolution characteristic of insoluble protein in the corn protein, improves the edible value of the corn protein and the wheat bran, and provides a technical support for the application of the corn protein powder in the sweet flour paste.

2. During the extrusion process, under the conditions of shearing force and high temperature, components such as starch, protein, cellulose and the like in the material are denatured. Compared with the traditional cooking process, the extrusion and expansion part not only can achieve a curing effect, but also can improve the digestibility of protein in the corn protein powder, the generation rate of amino acid and the solubility of dietary fiber in wheat bran.

3. The multiple enzymes produced in the fermentation process can effectively hydrolyze the protein in the corn protein powder to obtain multiple amino acids. Meanwhile, a part of insoluble dietary fiber in the bran is hydrolyzed into soluble dietary fiber in the fermentation process;

4. by adding the salt solution in the fermentation process, not only the propagation of some strains can be promoted and the fermentation speed can be improved, but also the growth and the propagation of mixed bacteria can be effectively controlled, and simultaneously the salty taste in the sweet flour paste is also endowed.

Detailed Description

While the invention has been described in terms of specific embodiments for the purpose of facilitating understanding by those skilled in the art, it is to be understood that the invention is not limited in scope to the specific embodiments, and that various changes in form and detail will become apparent to those skilled in the art upon examination of the following claims and are intended to be covered by the invention provided that all changes and modifications that come within the spirit and scope of the invention are desired to be protected.