面酱连续蒸面机在甜面酱生产中应用

为解决传统甜面酱生产使用批式蒸面设备的生产效率低、卫生环境差、劳动强度高等问题,该研究通过研制面酱连续蒸面机并应用,并与批式蒸面设备进行比较,考察生产指标。结果表明,与批式蒸面设备相比,连续蒸面制得的酱造粒均匀（熟面颗粒直径0.5～1.5 cm占80%左右）,面粉熟化度为1.34,发酵成熟的面酱氨基酸态氮含量≥0.5 g/100 g,还原糖含量≥26.0 g/100 g,大肠菌群＜10 MPN/100 g,成品呈红褐色有浓郁的酱香和脂香,咸甜适口、味鲜醇厚、粘稠适度,符合相关国标和行业标准。该技术和设备的研究与应用,提升了蒸料品质,降低了人员劳动强度（蒸料量6 t/h,每班次只需要1人操作）,可带动面酱生产行业技术进步。

Application of continuous flour steamer in sweet flour paste production

To solve the problems of low production efficiency, poor sanitary environment and high labor intensity in traditional sweet flour paste production, the continuous flour steamer was developed and applied, and compared with batch flour steaming machine, and the production index was investigated. The results indicated that sweet flour paste prepared by using continuous steaming equipment exhibited uniform paste granulation (the cooked flour particle diameter with 0.5-1.5 cm accounting for 80%), the flour curing degree was 1.34, the amino acid nitrogen content of flour paste was≥0.5 g/100 g, reducing sugar content was≥26.0 g/100 g, and coliform bacteria was＜10 MPN/100 g, the product was reddish brown with rich flavor of sauce and fat, moderate salty and sweet taste, mellow taste and moderate viscosity, which were all in line with relevant national standards and industry standards. Therefore, the research and application of the technology and equipment not only improved the quality of steaming materials, but also reduced labor intensity (the number of steaming materials were 6 t/h, 1 person per shift), which could drive the technological progress of the flour paste production industry.