CN102240027A - Healthy soy sauce fumet and healthy soy sauce - Google Patents
Healthy soy sauce fumet and healthy soy sauce Download PDFInfo
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- CN102240027A CN102240027A CN2010101713046A CN201010171304A CN102240027A CN 102240027 A CN102240027 A CN 102240027A CN 2010101713046 A CN2010101713046 A CN 2010101713046A CN 201010171304 A CN201010171304 A CN 201010171304A CN 102240027 A CN102240027 A CN 102240027A
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- health
- normal juice
- soy sauce
- soybean
- fermentation
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- 235000013555 soy sauce Nutrition 0.000 title abstract description 24
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 30
- 244000068988 Glycine max Species 0.000 claims abstract description 27
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 19
- 241000209140 Triticum Species 0.000 claims abstract description 17
- 235000021307 Triticum Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 3
- 238000000855 fermentation Methods 0.000 claims description 42
- 230000004151 fermentation Effects 0.000 claims description 42
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 34
- 235000015067 sauces Nutrition 0.000 claims description 29
- 230000007306 turnover Effects 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 9
- 240000006439 Aspergillus oryzae Species 0.000 claims description 7
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 7
- 239000012266 salt solution Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 8
- 238000004140 cleaning Methods 0.000 description 6
- 239000000284 extract Substances 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 230000035943 smell Effects 0.000 description 5
- 238000005352 clarification Methods 0.000 description 4
- 150000002148 esters Chemical class 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000004614 tumor growth Effects 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
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- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a healthy soy sauce fumet and a healthy soy sauce. The preparation raw materials of the healthy soy sauce fumet are the boiled soybean, mushroom powder and wheat flour; the weight proportion ratio of the boiled soybean, mushroom powder and wheat flour is (72-74) : (3-8) : (20-23). The healthy soy sauce is composed of the healthy soy sauce fumet, water, alcohol, granulated sugar and disodium succinate; the weight proportion ratio of the healthy soy sauce fumet, water, alcohol, granulated sugar and disodium succinate is (73-75) : (8-10) : (3-5) : (2-6) : (2-2.5). The healthy soy sauce fumet and the healthy soy sauce of the present invention contain a nutrient component of mushroom, which has health care effect.
Description
Technical field
The present invention relates to a kind of health-care sauce Normal juice and health-care sauce.
Background technology
Contain rich in amino acid in the soy sauce, can remove to oppress fishy smell, the mediation dish improves a poor appetite, and all the time, soy sauce has been gone on huge numbers of families' dining table as common flavouring.In recent years, some national nutritionists have done concrete research to people's edible soy sauce, find that soy sauce has the effect of unique cancer-resisting; In the soy sauce contained different in ketone, can reduce human body 10% cholesterol, reduce the danger of angiocardiopathy, can also slow down even stop growth of tumor or the like.
Soy sauce occupies important status in daily life, and can more and more be subject to people's attention.But, the employed soy sauce of our daily life, all be to adopt the manufacturing of traditional zymotic technology, be raw material promptly with soybean and/or defatted soybean, wheat and/or wheat bran, through the liquid flavoring with special color that microbial fermentation is made, this soy sauce is single, does not have the specific nutrition composition, under the situation of the diversification of consumer demand, can't satisfy market demand.
Summary of the invention
The purpose of this invention is to provide a kind of health-care sauce Normal juice and health-care sauce with health care.
Health-care sauce Normal juice provided by the present invention, preparation raw material are soybean, mushroom powder and the wheat flour after the boiling; The weight part ratio of the soybean after the described boiling, described mushroom powder and described wheat flour is (72～74): (3～8): (20～23).
Health-care sauce Normal juice of the present invention, wherein: described raw material is handled through following steps:
1) insert Shanghai and make 3.042 aspergillus oryzae Qu Jinghou through 26～28 ℃, 15～18h handles; Then through 30～33 ℃, 30～35h, continuous ventilating is handled; Through 23～26 ℃, 12～15h handles at last; Carry out turning over for twice bent the processing during this time;
2) raw material handled of step 1) is put into fermentation tank, is spilled into salt solution in jar; The mass ratio of soybean, salt and water is (25～30): (14～17): (28～32); The prior fermentation temperature is 8～12 ℃, and fermentation time is 1.5～2 months, and mid-term, fermentation temperature was 20～25 ℃, and fermentation time is 1.5～2 months, and the later stage fermentation temperature is 30～33 ℃, and fermentation time is 1～1.5 month;
3) with squeezer squeezing step 2) product, obtain health-care sauce Normal juice.
Health-care sauce Normal juice of the present invention, wherein: the access amount that the bent selected songs essence of 3.042 aspergillus oryzaes is made in described Shanghai is the soybean 3 * 10 after every kilogram of boiling
5Individual～5 * 10
5Individual spore.
Health-care sauce Normal juice of the present invention, wherein: turn over song the described first time and inserting Qu Jinghou 16～18h, turn over bent for the second time 30～35.
Health-care sauce provided by the present invention is made up of described health-care sauce Normal juice, water, alcohol, granulated sugar and disodium succinate; The mass ratio of described health-care sauce Normal juice, described water, described alcohol, described granulated sugar and described disodium succinate is (73～75): (8～10): (3～5): (2～6): (2～2.5).
The Normal juice of health-care sauce of the present invention is scarlet brown, and strong ester fragrance and sauce fragrance are arranged, and does not have other bad smells, and tasty mouthfeel is mellow, figure's clarification.
Health care sauce Normal juice of the present invention and health-care sauce contain the nutritional labeling in the mushroom, have health-care effect.
The specific embodiment
Embodiment 1,
1) get the raw materials ready:
Earlier mushroom is cleaned, flush away silt and impurity are put in the container then, with instrument dried thin mushroom all are immersed in the water, after mushroom soaks, utilize super powder equipment that mushroom is ground into the mushroom powder, and the granular size in the mushroom powder is 150 orders, obtains the mushroom powder.
Utilize cleaning equipment that soybean is cleaned, the soybean after the cleaning carries out boiling, uses continuous cooking machine, pressure control 0.05MP, and temperature is 120 ℃, the retention time is 10 minutes.
Utilize the continuous wheat-frying machine of rotation to fry wheat, pressure control 0.01MP, temperature is 430 ℃, makes stir-fry wheat moisture be controlled at 1%, pulverizes with pulverizer at last, granular size is 80 orders, obtains wheat flour.
2) koji:
The soybean that steaming is good, wheat flour, mushroom powder reduce the temperature to 28 ℃ after mixing at 72: 20: 3 according to weight part ratio, insert Shanghai and make the bent essence of 3.042 aspergillus oryzaes, and the access amount is every kilogram of soybean 4 * 10
5Individual spore; Send into then in the bent case, evenly shakeout, consistency of thickness, loose ventilative, thickness of feed layer is 25cm, adjusts temperature to 26 ℃, 15h; Adjust temperature to 30 ℃, 35h, continuous ventilating then; Adjust temperature to 23 ℃, 12h, continuous ventilating at last; , during carry out 2 times and turn over song, turn over for the first time and bently inserting bent smart 18h, turn over for the second time and bently inserting bent smart 32h.
3) fermentation:
The song material that makes poured into to shakeout in the fermentation tank again salt solution is spilled in the jar, going into the jar back circulation that finishes and watering 10 minutes; The mass ratio of soybean, salt and water is 28: 16: 30; The prior fermentation temperature is 8 ℃, and fermentation time is 1.5 months, and mid-term, fermentation temperature was 20 ℃, and fermentation time is 2 months, and the later stage fermentation temperature is 32 ℃, and fermentation time is 1 month.
4) extract Normal juice
Product with after the squeezer squeezing fermentation extracts Normal juice.
The Normal juice that obtains is scarlet brown, and strong ester fragrance and sauce fragrance are arranged, and does not have other bad smells, and tasty mouthfeel is mellow, figure's clarification.
The FN0.80g/100ml of Normal juice, TN1.2g/100ml, salt-less solid 15g/100ml.
5) make the finished product soy sauce
With Normal juice, water, alcohol, granulated sugar and disodium succinate according to mass ratio 73: 9: 3: blending at 2: 2.5 becomes the finished product soy sauce.
Embodiment 2,
1) get the raw materials ready:
Earlier mushroom is cleaned, flush away silt and impurity are put in the container then, with instrument dried thin mushroom all are immersed in the water, after mushroom soaks, utilize super powder equipment that mushroom is ground into the mushroom powder, and the granular size in the mushroom powder is 200 orders, and is standby.
Utilize cleaning equipment that soybean is cleaned, the soybean after the cleaning carries out boiling, uses continuous cooking machine, pressure control 0.07MP, and temperature is 98 ℃, the retention time is 10 minutes, and is standby.
Utilize the continuous wheat-frying machine of rotation to fry wheat, pressure control 0.03MP, temperature is 430 ℃, makes stir-fry wheat moisture be controlled at 3%, pulverizes with pulverizer at last, granular size is 40 orders, and is standby.
2) koji: the soybean that above-mentioned steaming is good, wheat flour, mushroom powder reduce the temperature to 26 ℃ after mixing at 74: 23: 5 according to weight part ratio, insert Shanghai and make the bent essence of 3.042 aspergillus oryzaes, and the access amount is every kilogram of soybean 5 * 10
5Individual spore; Send into then in the bent case, evenly shakeout, consistency of thickness, loose ventilative, thickness of feed layer is 25cm, adjusts temperature to 28 ℃, 16h; Adjust temperature to 33 ℃, 32h, continuous ventilating then; Adjust temperature to 26 ℃, 13h, continuous ventilating at last; Carry out during this time turning over song 2 times, turn over the bent bent smart 17h of access for the first time, turn over song for the second time and inserting bent smart 30h.
3) fermentation:
The song material that makes poured into to shakeout in the fermentation tank again salt solution is spilled in the jar, going into the jar back circulation that finishes and watering 10 minutes; The mass ratio of soybean, salt and water is 30: 17: 28; The prior fermentation temperature is 12 ℃, and fermentation time is 1.5 months, and mid-term, fermentation temperature was 25 ℃, and fermentation time is 1.5 months, and the later stage fermentation temperature is 30 ℃, and fermentation time is 1.5 months.
4) extract Normal juice
Product with after the squeezer squeezing fermentation extracts Normal juice.
The Normal juice that obtains is scarlet brown, and strong ester fragrance and sauce fragrance are arranged, and does not have other bad smells, and tasty mouthfeel is mellow, figure's clarification.
The FN0.90g/100ml of Normal juice, TN1.5g/100ml, salt-less solid 18g/100ml.
5) make the finished product soy sauce
With Normal juice, water, alcohol, granulated sugar and disodium succinate according to mass ratio 75: 10: 5: blending at 6: 2.5 becomes the finished product soy sauce.
Embodiment 3,
1) get the raw materials ready:
Earlier mushroom is cleaned, flush away silt and impurity are put in the container then, with instrument dried thin mushroom all are immersed in the water, after mushroom soaks, utilize super powder equipment that mushroom is ground into the mushroom powder, and the granular size in the mushroom powder is 150 orders, and is standby.
Utilize cleaning equipment that soybean is cleaned, the soybean after the cleaning carries out boiling, uses continuous cooking machine, pressure control 0.05MP, and temperature is 120 ℃, the retention time is 10 minutes, and is standby.
Utilize the continuous wheat-frying machine of rotation to fry wheat, pressure control 0.01MP, temperature is 430 ℃, makes stir-fry wheat moisture be controlled at 3%, pulverizes with pulverizer at last, granular size is 40 orders, and is standby.
2) koji: the soybean that above-mentioned steaming is good, wheat flour, mushroom powder reduce the temperature to 27 ℃ after mixing at 73: 21.5: 4 according to weight part ratio, insert Shanghai and make the bent essence of 3.042 aspergillus oryzaes, and the access amount is every kilogram of soybean 3 * 10
5Individual spore; Send into then in the bent case, evenly shakeout, consistency of thickness, loose ventilative, thickness of feed layer is 25cm, adjusts temperature to 27 ℃, 17h; Adjust temperature to 32 ℃, 30h, continuous ventilating then; Adjust temperature to 25 ℃, 14h, continuous ventilating at last; Carry out during this time turning over song 2 times, turn over song for the first time and inserting bent smart 16h, turn over song for the second time and inserting bent smart 35h.
3) fermentation:
The song material that makes poured into to shakeout in the fermentation tank again salt solution is spilled in the jar, going into the jar back circulation that finishes and watering 10 minutes; The mass ratio of soybean, salt and water is 30: 15: 30; The prior fermentation temperature is 10 ℃, and fermentation time is 1.5 months, and mid-term, fermentation temperature was 23 ℃, and fermentation time is 1.5 months, and the later stage fermentation temperature is 33 ℃, and fermentation time is 1 month.
4) extract Normal juice
Product with after the squeezer squeezing fermentation extracts Normal juice.
The Normal juice that obtains is scarlet brown, and strong ester fragrance and sauce fragrance are arranged, and does not have other bad smells, and tasty mouthfeel is mellow, figure's clarification.
The FN0.85g/100ml of Normal juice, TN1.3g/100ml, salt-less solid 17g/100ml.
5) make the finished product soy sauce
With Normal juice, water, alcohol, granulated sugar and disodium succinate according to mass ratio 74: 8: 4: blending at 4: 2 becomes the finished product soy sauce.
Above embodiment is described preferred implementation of the present invention; be not that scope of the present invention is limited; design under the prerequisite of spirit not breaking away from the present invention; various distortion and improvement that the common engineers and technicians in this area make technical scheme of the present invention all should fall in the definite protection domain of claims of the present invention.
Claims (5)
1. health-care sauce Normal juice is characterized in that: the preparation raw material is soybean, mushroom powder and the wheat flour after the boiling; The weight part ratio of the soybean after the described boiling, described mushroom powder and described wheat flour is (72～74): (3～8): (20～23).
2. health-care sauce Normal juice according to claim 1 is characterized in that: described raw material is handled through following steps:
1) insert Shanghai and make 3.042 aspergillus oryzae Qu Jinghou through 26～28 ℃, 15～18h handles; Then through 30～33 ℃, 30～35h, continuous ventilating is handled; Through 23～26 ℃, 12～15h handles at last; Carry out turning over for twice bent the processing during this time;
2) raw material handled of step 1) is put into fermentation tank, is spilled into salt solution in jar; The mass ratio of soybean, salt and water is (25～30): (14～17): (28～32); The prior fermentation temperature is 8～12 ℃, and fermentation time is 1.5～2 months, and mid-term, fermentation temperature was 20～25 ℃, and fermentation time is 1.5～2 months, and the later stage fermentation temperature is 30～33 ℃, and fermentation time is 1～1.5 month;
3) with squeezer squeezing step 2) product, obtain health-care sauce Normal juice.
3. health-care sauce Normal juice according to claim 1 and 2 is characterized in that: it is soybean 3 * 10 after every kilogram of boiling that the bent smart access amount of 3.042 aspergillus oryzaes is made in described Shanghai
5Individual～5 * 10
5Individual spore.
4. health-care sauce Normal juice according to claim 3 is characterized in that: turn over song the described first time and inserting Qu Jinghou 16～18h, turn over bent at access Qu Jinghou 30～35h for the second time.
5. a health-care sauce is characterized in that: be made up of arbitrary described health-care sauce Normal juice, water, alcohol, granulated sugar and disodium succinate in the claim 1 to 4; The mass ratio of arbitrary described health-care sauce Normal juice, described water, described alcohol, described granulated sugar and described disodium succinate is (73～75) in the claim 1 to 4: (8～10): (3～5): (2～6): (2～2.5).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101713046A CN102240027B (en) | 2010-05-13 | 2010-05-13 | Healthy soy sauce fumet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101713046A CN102240027B (en) | 2010-05-13 | 2010-05-13 | Healthy soy sauce fumet |
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| Publication Number | Publication Date |
|---|---|
| CN102240027A true CN102240027A (en) | 2011-11-16 |
| CN102240027B CN102240027B (en) | 2013-04-10 |
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| CN2010101713046A Active CN102240027B (en) | 2010-05-13 | 2010-05-13 | Healthy soy sauce fumet |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669628A (en) * | 2012-06-20 | 2012-09-19 | 加加食品集团股份有限公司 | Preparation method for freshening monosodium glutamate |
| CN102972737A (en) * | 2012-12-14 | 2013-03-20 | 孙德善 | High-vegetable protein original-brewing soy sauce and production method thereof |
| CN103535683A (en) * | 2013-10-08 | 2014-01-29 | 曹石 | Coprinus comatus sauce |
| CN104305136A (en) * | 2014-10-11 | 2015-01-28 | 谈茁 | Making method of shiitake mushroom health soybean sauce |
| CN104522612A (en) * | 2015-01-08 | 2015-04-22 | 徐宏伟 | Production method for brewing mushroom soy sauce |
| CN104605320A (en) * | 2015-01-30 | 2015-05-13 | 施晶晶 | Preparation method of peanut soybean sauce |
| CN104905210A (en) * | 2015-05-13 | 2015-09-16 | 珠海天香苑生物科技发展股份有限公司 | Yeast extract composite condiment for soybean sauce and preparation method of yeast extract composite condiment |
| CN106722778A (en) * | 2016-12-15 | 2017-05-31 | 钦州市钦南区科学技术情报研究所 | A kind of health-care sauce Normal juice and preparation method thereof |
| CN107125703A (en) * | 2017-05-08 | 2017-09-05 | 广州橙果餐饮企业管理有限公司 | A kind of health-care sauce and preparation method thereof |
| CN107712811A (en) * | 2017-10-31 | 2018-02-23 | 贵州百科薏仁生物科技有限公司 | A kind of brewing method of adlay soy sauce |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669628A (en) * | 2012-06-20 | 2012-09-19 | 加加食品集团股份有限公司 | Preparation method for freshening monosodium glutamate |
| CN102972737A (en) * | 2012-12-14 | 2013-03-20 | 孙德善 | High-vegetable protein original-brewing soy sauce and production method thereof |
| CN102972737B (en) * | 2012-12-14 | 2014-08-13 | 孙德善 | High-vegetable protein original-brewing soy sauce and production method thereof |
| CN103535683A (en) * | 2013-10-08 | 2014-01-29 | 曹石 | Coprinus comatus sauce |
| CN104305136A (en) * | 2014-10-11 | 2015-01-28 | 谈茁 | Making method of shiitake mushroom health soybean sauce |
| CN104522612A (en) * | 2015-01-08 | 2015-04-22 | 徐宏伟 | Production method for brewing mushroom soy sauce |
| CN104605320A (en) * | 2015-01-30 | 2015-05-13 | 施晶晶 | Preparation method of peanut soybean sauce |
| CN104905210A (en) * | 2015-05-13 | 2015-09-16 | 珠海天香苑生物科技发展股份有限公司 | Yeast extract composite condiment for soybean sauce and preparation method of yeast extract composite condiment |
| CN104905210B (en) * | 2015-05-13 | 2017-08-01 | 珠海天香苑生物科技发展股份有限公司 | It is a kind of for yeast extract compound seasoner of soy sauce and preparation method thereof |
| CN106722778A (en) * | 2016-12-15 | 2017-05-31 | 钦州市钦南区科学技术情报研究所 | A kind of health-care sauce Normal juice and preparation method thereof |
| CN107125703A (en) * | 2017-05-08 | 2017-09-05 | 广州橙果餐饮企业管理有限公司 | A kind of health-care sauce and preparation method thereof |
| CN107125703B (en) * | 2017-05-08 | 2021-01-12 | 广州橙果餐饮企业管理有限公司 | Health-care soy sauce and preparation method thereof |
| CN107712811A (en) * | 2017-10-31 | 2018-02-23 | 贵州百科薏仁生物科技有限公司 | A kind of brewing method of adlay soy sauce |
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| Publication number | Publication date |
|---|---|
| CN102240027B (en) | 2013-04-10 |
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Effective date of registration: 20151111 Address after: 264006 No. 15 Chengdu street, Yantai economic and Technological Development Zone, Shandong Patentee after: YANTAI SHINHO ENTERPRISE FOOD CO., LTD. Patentee after: Sun Deshan Address before: 264006 No. 59 Changjiang Road, Yantai Development Zone, Shandong, China Patentee before: Yantai Shinho Weidamei Foods Co., Ltd. |