Studies On Processing And New Product Development Of Sweet Flour Paste With Thick Aroma And High Chroma

The brewing proces of traditional sweet flour paste was improved through modern biotechnology.A new type of sweet flour paste with thick aroma and high chroma was developed using flour,soybeans,and black rice as ingredients experimental materials.It was redeveloped to be a seasoning of pork cured with Sauce in order to extending the its industrial chain.1.The technology of Koji-making was optimized by two kinds of aspergillus investigating the processing parameters,such as time,temperature and humidity.Through response surface optimization experiment,the optimum technology parameters for koji-making using Aspergillus oryzae A3-U8 were as follows: the temperature of koji-making:32℃,the time of koji-making: 47 h,the humidity of koji-making: 90%,the number of spores inoculated Aspergillus oryzae: 5×106个/g.Under this condition the glucoamylase activity was953U/g(dry basis)and the neutral protease activity was 215U/g(dry basis).Through orthogonal optimization experiment,the optimum technology parameters for koji-making using Aspergillus niger were as follows: the number of spores inoculated Aspergillus niger: 6×106个/g,the temperature of koji-making: 30℃,the time of koji-making: 42 h,the humidity of making koji-making: 90%.At such conditions,the glucoamylase activity was 635U/g(dry basis)and the acidic protease activity was 1097U/g(dry basis).2.Under the premise that Monascus enzyme koji accounted 2.0% of Aspergillus oryzae koji,and the best ratio of Aspergillus oryzae and Aspergillus niger koji was 10:1.The insulation fermentation process of sweet flour paste was discussed by means of orthogonal optimization experiment.Results showed that: hydrolysis in 16% saline water at 50℃ for 9days,the content of reducing sugar of sweet flour paste and amino acid nitrogen was 25.62%and 0.36%,respectively.Moreover,when grinding was conducted 2 days before heat preservation,the degree of hydrolysis of macromolecules would be greatly improved,and the content of reducing sugar and amino acid nitrogen was 0.79% and 0.02% higher,respectively.3.The enhancing aroma of sweet flour paste process was explored,through the sunshine room test,combined with the total ester,red index,amino acid composition,sensory and other indicators.The results showed that the best sweet flour paste is in the sunshine room that is translucent,and measured the reducing sugart is 28.56%,the amino acid nitrogen is 0.48%,the red index is 4.21,the total ester content is 0.38%.The composition of volatile flavor substances and amino acid in the two types of sweet flour paste was analyzed by GC-MS technique and amino acid analyze.The 65 types and 67 types of aroma were detected from the sweet flour paste of experimental group and control group,and higher ester content in the experimental group.Meanwhile,the amino acid content of the experimental group was6.25g/100 g,the amino acid content of the control group was 0.76g/100 g.4.The influences of sweet flour paste,hawthorn kernel liquid smoke,double pepperpowder and spice in the condiment on flavor of pork cured with sauce were investigated through orthogonal test.The best preparation technology is as follows: sweet flour paste is40.00%,hawthorn kernel liquid smoke is 1.00%,double pepper is 3.50%,spice is 1.50%.