CN112956676A - Preparation method of radix puerariae soy sauce - Google Patents
Preparation method of radix puerariae soy sauce Download PDFInfo
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- CN112956676A CN112956676A CN202110282686.8A CN202110282686A CN112956676A CN 112956676 A CN112956676 A CN 112956676A CN 202110282686 A CN202110282686 A CN 202110282686A CN 112956676 A CN112956676 A CN 112956676A
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/733—Compounds of undetermined constitution obtained from animals or plants
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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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Abstract
本发明涉及一种葛根酱油的制备方法，包括如下步骤：(1)葛根的预处理；(2)固液分离：将葛根的浆液进行浸泡冲洗进行过滤，获得滤液和葛根渣，将滤液进行沉降得到上清液和沉淀；(3)制曲：将沉淀与葛根渣混合后与原料混合，接种、培养制成混合曲料，原料包括大豆和小麦；(4)发酵：利用上清液制备发酵用盐水，将盐水与混合曲料混合后进行发酵；(5)后处理。本发明加入葛根作为原料进行制曲，发酵过程中葛根素与大豆中的卵磷脂充分反应，既能提高葛根素的溶解性，又能提高葛根素的生物利用率，提高酱醪的抗菌性，丰富酱油风味，而滤渣和沉淀中葛根多糖用于制曲，增加曲料中糖类物质比例、丰富糖类物质的种类，有利于酱油风味提高。The invention relates to a method for preparing pueraria soy sauce, comprising the following steps: (1) pretreatment of pueraria; (2) solid-liquid separation: soaking, washing, and filtering pueraria slurry to obtain filtrate and pueraria slag, and sedimenting the filtrate Obtain supernatant liquid and precipitation; (3) Koji making: mix precipitation and pueraria slag with raw materials, inoculate and cultivate to make mixed Koji material, and raw materials include soybean and wheat; (4) Fermentation: use supernatant liquid to prepare fermentation Using brine, the brine is mixed with the mixed koji material and then fermented; (5) post-processing. In the invention, puerarin is added as a raw material to make koji, and the puerarin and the lecithin in the soybean are fully reacted during the fermentation process, which can not only improve the solubility of the puerarin, but also improve the bioavailability of the puerarin, and improve the antibacterial property of the mash. It enriches the flavor of soy sauce, and the pueraria polysaccharide in the filter residue and precipitation is used to make koji, increasing the proportion of sugars in the koji material and enriching the types of sugars, which is beneficial to the improvement of the flavor of soy sauce.
Description
Technical Field
The invention belongs to the technical field of soy sauce production, and particularly relates to a preparation method of kudzu root soy sauce.
Background
The traditional brewing process of soy sauce is mainly characterized in that raw materials such as soybean, wheat, bran and the like are mixed according to a certain proportion and are fermented by various microorganisms to prepare the liquid seasoning with good color, fragrance and taste. In recent years, people pay more and more attention to the health of food, return to the natural hot tide and change to the world, pay more and more attention to the research on natural products, and more health-care soy sauce is available. Various health-care soy sauce is available on the market, including light salt soy sauce, zero-additive soy sauce, organic soy sauce and the like.
Kudzu, which is classified as kudzu and kudzu, is a perennial legume with many lateral and fibrous roots, but with deep-rooted, spindle or long-bar shape, pale yellow epidermis with wrinkles, and is the main edible and medicinal part. The research on the isoflavone of the active ingredient of the pueraria lobata is more because the pueraria lobata has higher content of total isoflavone and less content of starch, and the research on the starch of the edible ingredient of the pueraria lobata has more because the pueraria lobata has higher content of starch and less content of total isoflavone. The kudzu root is originally recorded in Shen nong Ben Cao Jing (Shen nong's herbal), and has the efficacies of detoxification, defervescence, fluid production and thirst quenching. Pueraria lobata which is reputed to be 'thousand-year ginseng' is formally approved as a medicine and food dual-purpose plant by the national ministry of health in 2000. Can be used for research and development of novel traditional Chinese medicines and functional health-care foods as traditional medicine and food homologous objects. The kudzu root is used as a traditional Chinese medicine, the main effective component is isoflavone, and a small amount of triterpenes, steroids and aromatic compounds are also contained. The isoflavone content in Pueraria lobata can be up to 7.6%. Modern medical research shows that pueraria isoflavone can regulate the contraction of vascular smooth muscle, is favorable for the expansion of coronary blood vessel and the improvement of microcirculation, thereby having the functions of reducing blood pressure, slowing down heart rate, delaying arteriosclerosis, improving cardio-cerebral circulation and the like.
At present, there are many examples of applying the radix puerariae in food processing in China, such as radix puerariae bread, radix puerariae noodles, radix puerariae yogurt, radix puerariae health care wine and the like. There are also several examples in the soy sauce preparation field, such as "a jerusalem artichoke soy sauce and its preparation method (201310386765.9)", in which jerusalem artichoke is used as the main additive, and kudzu vine root, Allium chinense and other materials are added, the kudzu vine root powder and potato powder are fried with slow fire, and water is added and heated to boil for 20 to 30 minutes. Simultaneously, after a series of steps of enzyme filtration, the filter residue is involved in the fermentation process of the soy sauce, and the filtrate is directly added into the finished soy sauce. In the patent, the puerarin has poor solubility and low bioavailability. The kudzu vine root is added in a kudzu vine root powder mode, the process for preparing the kudzu vine root powder from the kudzu vine root is complex and difficult, in addition, the drying process and the heating and boiling process of the kudzu vine root powder can influence the efficacy of active substances of the kudzu vine root, in addition, the patent has multiple types of additives and mixed taste, and can have great influence on the flavor of the soy sauce.
In conclusion, a preparation method of radix puerariae soy sauce with health care function and fresh flavor is urgently needed.
Disclosure of Invention
The invention aims to provide a preparation method of kudzu root soy sauce with health care function and fresh flavor.
The above purpose is realized by the following technical scheme: a preparation method of radix puerariae soy sauce comprises the following steps:
(1) pretreating kudzu roots: cleaning and grinding the kudzu root into slurry;
(2) solid-liquid separation: soaking and washing the slurry of the kudzu roots obtained in the step (1), then filtering to obtain filtrate and kudzu root residues, and naturally settling the filtrate to obtain supernatant and bottom sediment;
(3) preparing yeast: mixing the precipitate obtained in the step (2) with the radix puerariae residue, uniformly mixing the mixture with raw materials for making the yeast according to a predetermined proportion, inoculating, and culturing to prepare a mixed yeast material, wherein the raw materials comprise soybean and wheat according to a predetermined mass ratio;
(4) fermentation: preparing saline water for soy sauce fermentation by using the supernatant in the step (2), mixing the saline water with mixed yeast materials, and then conveying the mixture to a fermentation tank for fermentation to prepare primary sauce;
(5) and (3) post-treatment: and (4) squeezing the preliminary soy sauce prepared in the step (4), blending and sterilizing to obtain the kudzu root soy sauce.
The invention applies the supernate and solid obtained by grinding kudzuvine root into pulp, washing the pulp, filtering and precipitating to the soy sauce preparation process in a mode of preparing salt for fermentation and participating in starter propagation respectively. Wherein, after being polished into slurry, washed, filtered and precipitated, the water-soluble active substances such as puerarin, triterpenes and the like enter the supernatant to be used for preparing strong brine to participate in the fermentation process, wherein the puerarin fully reacts with lecithin in the soybeans, so that the dissolubility of the puerarin can be improved, the bioavailability of the puerarin can be improved, the antibacterial property of soy sauce mash can be improved, and the flavor of the soy sauce is enriched. The filter residue after filtration and the pueraria polysaccharide after precipitation are used for starter propagation, the proportion of carbohydrate in the starter material is increased, the variety of the carbohydrate is enriched, and the soy sauce flavor is improved.
In the preparation process of the soy sauce, the kudzu vine root residue, the kudzu vine root polysaccharide and the like are subjected to starter propagation and fermentation, under the action of a multi-enzyme system such as protease, saccharifying enzyme and the like, active substances such as puerarin and the like are further released and fully react with lecithin in the soybeans, and saccharides are subjected to the action of microorganisms and enzymes, so that the flavor of the soy sauce is further enriched. The puerarin soy sauce prepared by the method combines puerarin and soybean lecithin to form a puerarin phospholipid compound, enters the soy sauce through natural modification of microorganisms and enzymes, enhances the activity, improves the water solubility and improves the overall utilization rate of the puerarin, so that consumers can obtain the active ingredients of the puerarin in the daily diet process, and the health-care effects of preventing and treating cardiovascular diseases, enhancing the immunity, resisting tumors, reducing the blood sugar and regulating the endocrine system are achieved.
Preferably, the mass ratio of the mixture of the precipitate and the radix puerariae dregs in the step (3) to the raw materials for making the koji is 0.001-0.1.
Preferably, in the step (4), the supernatant is mixed with 1.5 to 3 times of water by mass, and then salt is added to the mixture and the mixture is slightly heated to prepare saturated salt water. Thus, the total mass of the saline solution is about 200 times of the total mass of the used radix puerariae.
Preferably, the proportion of the soybean meal to the wheat is 5: 5-7: 3.
Preferably, when fresh radix puerariae is used as a raw material in the step (1), the radix puerariae is directly sliced and polished into pulp, and when a dried radix puerariae product is used as the raw material, the dried radix puerariae product is firstly soaked and then sliced and polished into pulp.
Preferably, the kudzu vine root refining method in the step (1) is as follows: and adding the cut kudzuvine roots into water with the mass being 2-3 times of that of the cut kudzuvine roots for grinding, and after grinding, adding water with the mass being 20-30 times of that of the cut kudzuvine roots and soaking and washing the kudzuvine roots with the kudzuvine root pulp.
Preferably, the step (2) is to filter the slurry of the kudzuvine root through a filter screen or filter cloth with the aperture of 20-30 meshes, and standing the obtained filtrate for 2-5 days for natural sedimentation.
Preferably, a further technical scheme is that high-salt dilute fermentation, low-salt solid fermentation or sun exposure fermentation is adopted in the step (4).
The process adds the kudzu root as the raw material to prepare the yeast, the puerarin and the phospholipid in the soybean form the puerarin phospholipid compound in the fermentation process, the solubility and the bioavailability of the puerarin are greatly increased, the puerarin polysaccharide can be converted into derivatives of the polysaccharide through microbial fermentation and the action of related enzyme systems to improve the water solubility of the polysaccharide, and the derivatives can further react with other components in the yeast material to obtain various esters and other fragrant substances.
The kudzu vine root is ground into thick liquid, washed and soaked, so that the leaching efficiency of water-soluble substances is improved, and the effectiveness of active substances is furthest preserved.
The filtrate obtained by grinding and filtering the kudzuvine root into thick liquid contains triterpenes, and has certain bacteriostatic action in the fermentation process. The radix puerariae soy sauce prepared by the preparation method is rich in active ingredients such as radix puerariae isoflavone, radix puerariae polysaccharide substances, derivatives of the radix puerariae polysaccharide substances, triterpenes and the like, increases the flavor of the radix puerariae soy sauce and endows the radix puerariae soy sauce with a certain health-care effect.
Detailed Description
The invention will be further described with reference to specific examples to assist a better understanding of the invention, but the scope of the invention is not limited to these examples.
It should be noted that, since fresh radix puerariae can be harvested at all seasons, fresh radix puerariae is selected for testing in the following examples, and when dry radix puerariae products are used as raw materials, the dry radix puerariae products are soaked and then sliced and ground into pulp. As the price of fresh kudzuvine root is about 10000 yuan per ton and is obviously higher than about 4000 yuan per ton of soybean and 2500 yuan per ton of wheat, the embodiment of the invention is added into the koji making material according to the mass ratio of about 1.0 percent in consideration of the cost; in the following examples, the preparation of the pueraria soy sauce was performed by the Japanese high-salt dilute fermentation method. After the fermentation is finished, squeezing the fermented crude oil, and adding required seasonings for blending and sterilizing according to the national sanitation requirement and the relevant standards of the brewed soy sauce strictly.
Example one
The brewing process of the radix puerariae soy sauce comprises the following steps of: cleaning and slicing fresh radix puerariae, adding 2.5 times of edible water by mass, and grinding into slurry; adding 20 times of edible water into the ground and pulped radix puerariae, and washing and soaking; filtering the slurry with a filter screen or filter cloth with a pore size of 20-30 meshes, standing the obtained filtrate for 2 days, pouring out the supernatant for preparing brine for fermentation, taking out the lower precipitate, and drying in the air for later use; mixing the obtained filtrate with 4 times of edible water, adding enough salt, slightly heating to obtain saturated salt solution for fermentation; adding the obtained radix Puerariae residue and the lower layer precipitate into prepared conventional koji making koji material (wherein soybean and wheat are mixed at a mass ratio of 5: 5) at a mass ratio of 1.0%, mixing well to obtain special koji material for preparing radix Puerariae soy sauce, inoculating Aspergillus oryzae, and making koji according to conventional method; and after the starter propagation is finished, mixing the starter material with the prepared saturated salt solution, conveying the mixture to a fermentation tank, and performing high-salt liquid state fermentation, squeezing after fermentation, blending and sterilization according to a conventional mode to obtain the kudzu root soy sauce.
Example two
The brewing process of the radix puerariae soy sauce comprises the following steps of: cleaning and slicing fresh radix puerariae, adding 2.5 times of edible water by mass, and grinding into slurry; adding 20 times of edible water into the ground and pulped radix puerariae, and washing and soaking; filtering the slurry with a filter screen or filter cloth with a pore size of 20-30 meshes, standing the obtained filtrate for 2 days, pouring out the supernatant for preparing brine for fermentation, taking out the lower precipitate, and drying in the air for later use; mixing the obtained filtrate with 4 times of edible water, adding enough salt, slightly heating to obtain saturated salt solution for fermentation; adding the obtained radix Puerariae residue and the lower layer precipitate into prepared conventional koji making koji material (wherein soybean and wheat are mixed at a mass ratio of 6: 4) at a mass ratio of 1.0%, mixing well to obtain special koji material for preparing radix Puerariae soy sauce, inoculating Aspergillus oryzae, and making koji according to conventional method; and after the starter propagation is finished, mixing the starter material with the prepared saturated salt solution, conveying the mixture to a fermentation tank, and performing high-salt liquid state fermentation, squeezing after fermentation, blending and sterilization according to a conventional mode to obtain the kudzu root soy sauce.
EXAMPLE III
The brewing process of the radix puerariae soy sauce comprises the following steps of: cleaning and slicing fresh radix puerariae, adding 2.5 times of edible water by mass, and grinding into slurry; adding 20 times of edible water into the ground and pulped radix puerariae, and washing and soaking; filtering the slurry with a filter screen or filter cloth with a pore size of 20-30 meshes, standing the obtained filtrate for 2 days, pouring out the supernatant for preparing brine for fermentation, taking out the lower precipitate, and drying in the air for later use; mixing the obtained filtrate with 4 times of edible water, adding enough salt, slightly heating to obtain saturated salt solution for fermentation; adding the obtained radix Puerariae residue and the lower layer precipitate into prepared conventional koji making koji material (wherein soybean and wheat are mixed at a mass ratio of 7: 3) at a mass ratio of 1.0%, mixing well to obtain special koji material for preparing radix Puerariae soy sauce, inoculating Aspergillus oryzae, and making koji according to conventional method; and after the starter propagation is finished, mixing the starter material with the prepared saturated salt solution, conveying the mixture to a fermentation tank, and performing high-salt liquid state fermentation, squeezing after fermentation, blending and sterilization according to a conventional mode to obtain the kudzu root soy sauce.
Example four
The brewing process of the radix puerariae soy sauce comprises the following steps of: cleaning and slicing fresh radix puerariae, adding 2.5 times of edible water by mass, and grinding into slurry; adding 20 times of edible water into the ground and pulped radix puerariae, and washing and soaking; filtering the slurry with a filter screen or filter cloth with a pore size of 20-30 meshes, standing the obtained filtrate for 3 days, pouring out the supernatant for preparing brine for fermentation, taking out the lower precipitate, and air drying for later use; mixing the obtained filtrate with 4 times of edible water, adding enough salt, slightly heating to obtain saturated salt solution for fermentation; adding the obtained radix Puerariae residue and the lower layer precipitate into prepared conventional koji making koji material (wherein soybean and wheat are mixed at a mass ratio of 6: 4) at a mass ratio of 1.0%, mixing well to obtain special koji material for preparing radix Puerariae soy sauce, inoculating Aspergillus oryzae, and making koji according to conventional method; and after the starter propagation is finished, mixing the starter material with the prepared saturated salt solution, conveying the mixture to a fermentation tank, and performing high-salt liquid state fermentation, squeezing after fermentation, blending and sterilization according to a conventional mode to obtain the kudzu root soy sauce.
EXAMPLE five
The brewing process of the radix puerariae soy sauce comprises the following steps of: cleaning and slicing fresh radix puerariae, adding 1.5 times of edible water by mass, and grinding into slurry; adding 20 times of edible water into the ground and pulped radix puerariae, and washing and soaking; filtering the slurry with a filter screen or filter cloth with a pore size of 20-30 meshes, standing the obtained filtrate for 3 days, pouring out the supernatant for preparing brine for fermentation, taking out the lower precipitate, and air drying for later use; mixing the obtained filtrate with 4 times of edible water, adding enough salt, slightly heating to obtain saturated salt solution for fermentation; adding the obtained radix Puerariae residue and the lower layer precipitate into prepared conventional koji making koji material (wherein soybean and wheat are mixed at a mass ratio of 5: 5) at a mass ratio of 1.0%, mixing well to obtain special koji material for preparing radix Puerariae soy sauce, inoculating Aspergillus oryzae, and making koji according to conventional method; and after the starter propagation is finished, mixing the starter material with the prepared saturated salt solution, conveying the mixture to a fermentation tank, and performing high-salt liquid state fermentation, squeezing after fermentation, blending and sterilization according to a conventional mode to obtain the kudzu root soy sauce.
EXAMPLE six
The brewing process of the radix puerariae soy sauce comprises the following steps of: cleaning and slicing fresh radix puerariae, adding 3 times of edible water by mass, and grinding into slurry; adding 25 times of edible water by mass into the ground and pulped kudzuvine root for washing and soaking; filtering the slurry with a filter screen or filter cloth with a pore size of 20-30 meshes, standing the obtained filtrate for 5 days, pouring out the supernatant for preparing brine for fermentation, taking out the lower precipitate, and drying in the air for later use; mixing the obtained filtrate with 1.5 times of edible water, adding enough salt, slightly heating, and making into saturated salt water for fermentation; adding the radix puerariae residue and the lower-layer precipitate into a prepared conventional starter propagation material (wherein, soybean and wheat are mixed according to the mass ratio of 7: 3) according to the mass ratio of 1.0%, uniformly mixing to obtain a starter propagation material special for preparing radix puerariae soy sauce, inoculating aspergillus oryzae, and performing starter propagation according to a conventional mode; (5) and after the starter propagation is finished, mixing the starter material with the obtained saturated salt solution, conveying the mixture to a fermentation tank, and performing high-salt liquid state fermentation and squeezing, blending and sterilization after the fermentation according to a conventional mode to obtain the kudzu root soy sauce.
EXAMPLE seven
The brewing process of the radix puerariae soy sauce comprises the following steps of: cleaning and slicing fresh radix puerariae, adding 2.5 times of edible water by mass, and grinding into slurry; (2) adding 20 times of edible water into the ground and pulped radix puerariae, and washing and soaking; filtering the slurry with a filter screen or filter cloth with a pore size of 20-30 meshes, standing the obtained filtrate for 4 days, pouring out the supernatant for preparing brine for fermentation, taking out the lower precipitate, and drying in the air for later use; mixing the obtained filtrate with 3 times of edible water, adding enough salt, slightly heating to obtain saturated salt solution for fermentation; (4) adding the obtained radix puerariae residue and the lower-layer precipitate into a prepared conventional starter propagation material (wherein soybean (30 meshes) and wheat are mixed in a mass ratio of 5: 5) according to a mass ratio of 1.0%, uniformly mixing to obtain a special starter propagation material for preparing radix puerariae soy sauce, inoculating aspergillus oryzae, and performing starter propagation according to a conventional mode; and after the starter propagation is finished, mixing the starter material with the obtained saturated salt solution, conveying the mixture to a fermentation tank, and performing high-salt liquid state fermentation and squeezing, blending and sterilization after the fermentation according to a conventional mode to obtain the kudzu root soy sauce.
Example eight
The brewing process of the radix puerariae soy sauce comprises the following steps of: cleaning and slicing fresh radix puerariae, adding 2.5 times of edible water by mass, and grinding into slurry; adding 20 times of edible water into the ground and pulped radix puerariae, and washing and soaking; filtering the slurry with a filter screen or filter cloth with a pore size of 20-30 meshes, standing the obtained filtrate for 2 days, pouring out the supernatant for preparing brine for fermentation, taking out the lower precipitate, and drying in the air for later use; mixing the obtained filtrate with 4 times of edible water, adding enough salt, slightly heating to obtain saturated salt solution for fermentation; adding the obtained radix puerariae residue and the lower-layer precipitate into a prepared conventional starter propagation material (wherein, soybean (50 meshes) and wheat are mixed according to the mass ratio of 5: 5) according to the mass ratio of 1.0%, uniformly mixing to obtain a special starter propagation material for preparing the radix puerariae soy sauce, inoculating aspergillus oryzae, and performing starter propagation according to a conventional mode; and after the starter propagation is finished, mixing the starter material with the obtained saturated salt solution, conveying the mixture to a fermentation tank, and performing high-salt liquid state fermentation and squeezing, blending and sterilization after the fermentation according to a conventional mode to obtain the kudzu root soy sauce.
The kudzu root soy sauce prepared in all the examples described above was evaluated with reference to national standards for soy sauce, GB2717-1996 "hygienic Standard for Soy sauce" and GB 18186-2000 "national Standard for brewed Soy sauce". Wherein, the sensory indexes of color, aroma, taste, body state and the like are evaluated by 12 soy sauce appraisers with abundant experience, and physicochemical indexes of amino Acid Nitrogen (AN), Total Nitrogen (TN), Total Acid (TA), reducing sugar, soluble salt-free solid and the like are calibrated by a professional detection team. The result shows that the prepared radix puerariae soy sauce is golden and transparent, has light radix puerariae fragrance and is clear in body state. The physicochemical indexes of the radix puerariae residue meet the requirements of national standards, and the physicochemical indexes are also in the range specified by the national standards if the addition amount of the radix puerariae residue is 0.1-10% of the mass of the yeast material according to the result conjecture.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (8)
1. A preparation method of radix puerariae soy sauce is characterized by comprising the following steps:
(1) pretreating kudzu roots: cleaning and grinding the kudzu root into slurry;
(2) solid-liquid separation: soaking and washing the slurry of the kudzu roots obtained in the step (1), then filtering to obtain filtrate and kudzu root residues, and naturally settling the filtrate to obtain supernatant and bottom sediment;
(3) preparing yeast: mixing the precipitate obtained in the step (2) with the radix puerariae residue, uniformly mixing the mixture with raw materials for making the yeast according to a predetermined proportion, inoculating, and culturing to prepare a mixed yeast material, wherein the raw materials comprise soybean and wheat according to a predetermined mass ratio;
(4) fermentation: preparing saline water for soy sauce fermentation by using the supernatant in the step (2), mixing the saline water with mixed yeast materials, and then conveying the mixture to a fermentation tank for fermentation to prepare primary sauce;
(5) and (3) post-treatment: and (4) squeezing the preliminary soy sauce prepared in the step (4), blending and sterilizing to obtain the kudzu root soy sauce.
2. The preparation method of pueraria soy sauce according to claim 1, wherein the mass ratio of the mixture of the precipitate and the pueraria residue to the raw material for koji making in the step (3) is 0.001 to 0.1.
3. The preparation method of pueraria soy sauce according to claim 1, wherein the step (4) comprises mixing the supernatant with 1.5 to 4 times the mass of water, adding salt, and heating to obtain a saturated saline solution.
4. The preparation method of kudzu soy sauce according to claim 3, wherein the ratio of the soybean meal to the wheat is 5: 5-7: 3.
5. The preparation method of pueraria soy sauce according to any one of claims 1 to 4, wherein in the step (1), when fresh pueraria is used as a raw material, the pueraria is directly sliced and polished into pulp, and when a dried pueraria product is used as a raw material, the dried pueraria product is firstly soaked and then sliced and polished into pulp.
6. The preparation method of pueraria soy sauce according to claim 5, wherein the pueraria in the step (1) is ground in a way that: and adding the cut kudzuvine roots into water with the mass being 2-3 times of that of the cut kudzuvine roots for grinding, and after grinding, adding water with the mass being 20-30 times of that of the cut kudzuvine roots and soaking and washing the kudzuvine roots with the kudzuvine root pulp.
7. The preparation method of pueraria soy sauce according to claim 6, wherein the step (2) is carried out by filtering the pueraria slurry through a sieve or filter cloth having a pore size of 20 to 30 meshes, and allowing the obtained filtrate to stand for 2 to 5 days for natural sedimentation.
8. The method for preparing pueraria soy sauce according to claim 6, wherein the step (4) comprises high-salt dilute fermentation, low-salt solid fermentation or sun exposure fermentation.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115624166A (en) * | 2022-10-28 | 2023-01-20 | 佛山市海天(高明)调味食品有限公司 | Chili sauce and preparation method thereof |
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| CN103478674A (en) * | 2013-08-30 | 2014-01-01 | 铜陵市天屏山调味品厂 | Jerusalem artichoke soybean sauce and making method thereof |
| CN108013429A (en) * | 2017-12-29 | 2018-05-11 | 加加食品集团股份有限公司 | A kind of preparation method of Poria cocos soy sauce |
| CN111184203A (en) * | 2019-12-18 | 2020-05-22 | 江苏医药职业学院 | Japanese soy sauce with blood lipid reducing effect and its brewing method |
| CN111713622A (en) * | 2020-07-28 | 2020-09-29 | 崔艳兰 | Processing method of concentrated pueraria juice |
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| CN102370154A (en) * | 2010-08-19 | 2012-03-14 | 孙自泰 | Kudzuvine root health-care soybean sauce |
| CN103478674A (en) * | 2013-08-30 | 2014-01-01 | 铜陵市天屏山调味品厂 | Jerusalem artichoke soybean sauce and making method thereof |
| CN108013429A (en) * | 2017-12-29 | 2018-05-11 | 加加食品集团股份有限公司 | A kind of preparation method of Poria cocos soy sauce |
| CN111184203A (en) * | 2019-12-18 | 2020-05-22 | 江苏医药职业学院 | Japanese soy sauce with blood lipid reducing effect and its brewing method |
| CN111713622A (en) * | 2020-07-28 | 2020-09-29 | 崔艳兰 | Processing method of concentrated pueraria juice |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115624166A (en) * | 2022-10-28 | 2023-01-20 | 佛山市海天(高明)调味食品有限公司 | Chili sauce and preparation method thereof |
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Application publication date: 20210615 |