CN101301066A

CN101301066A - Technique for producing brown mushroom health care sauce

Info

Publication number: CN101301066A
Application number: CNA2008100120417A
Authority: CN
Inventors: 李娜; 毛永强
Original assignee: Liaoning Technical University
Current assignee: Liaoning Technical University
Priority date: 2008-06-24
Filing date: 2008-06-24
Publication date: 2008-11-12

Abstract

The invention provides a process for producing kalgan mushroom health-care soy sauce, relating to the technical field of soy sauce production, in particular to the technical field of health-care soy sauce production. The invention solves the problem the conventional soy sauce has few varieties and single nutrient composition. The process, based on the process for producing the conventional soy sauce, adds the kalgan mushroom flavour hydrolytic liquid in the course of formulation after the fermentation to obtain the kalgan mushroom health-care soy sauce, consequently new varieties are added for the soy sauce, at the same time, a new approach is provided for the application of kalgan mushroom. The kalgan mushroom health-care soy sauce produced by the invention has not only the flavour of conventional soy sauce, but also the special perfume and flavour of kalgan mushroom. Especially, the kalgan mushroom flavour hydrolytic liquid is added in the raw soy sauce, so that the effective component of kalgan mushroom is extracted completely for using, and the produced health-care soy sauce has the health-care funtions of immunity improving, blood pressure reducing, blood fat reducing, tumor resisting, senility resisting and the like, the nutrition and flavour of soy sauce product but also can be enhanced.

Description

The production technology of brown mushroom health care sauce

Technical field:

The production technology of brown mushroom health care sauce of the present invention relates to the soy sauce production technical field, particularly relates to the health-care sauce technical field.

Background technology:

Soy sauce has the long history of brewageing, and is one of flavouring essential in China, Japan and the Southeast Asian countries people daily life.In recent years, some nutritionists have carried out concrete research to edible soy sauce, find not only to contain a large amount of amino acid in the soy sauce, can regulate the color and taste of dish, improve a poor appetite; Also contain simultaneously lecithin, isopropyl acetone, plant hormone and the natural anti-oxidation material that becomes to grade, have the immunity of raising, reduce unique effects such as cholesterol, anti-cancer and cancer-preventing, removing free radical.

Therefore, soy sauce occupies an important position in daily life, more and more is subject to people's attention.But at present soy sauce basically with soybean or dregs of beans, wheat or wheat bran and salt, other flavoring etc. as primary raw material, form through fermented soy, kind, nutritional labeling are more single.Along with the raising of people's living standard, people pay attention to the trophism and the enjoying of soy sauce more, not only require its color with traditional soy sauce, U.S., also require it to have the characteristics of nutritious, green non-pollution and Dietotherapy health.

Summary of the invention:

In order to have solved the existing deficiency of present edible soy sauce, the invention provides a kind of production technology of brown mushroom health care sauce, the gained soy sauce not only has the sauce perfume (or spice) of traditional soy sauce, also has distinctive fragrance of brown mushroom and flavour, and is bright salty moderate, lovely luster; Contain multiple amino acid simultaneously, have the characteristics of nutritious, green non-pollution and Dietotherapy health the human body beneficial.

The present invention is achieved through the following technical solutions:

A kind of production technology of brown mushroom health care sauce, its technological process are after dregs of beans and wheat bran are mixed, pulverize, to add water infiltration, obtain the finished product soy sauce again behind boiling, cooling, inoculation koji, fermentation, pouring oil, allotment, pasteurization.It is characterized in that in allocation process, in raw sauce, adding the brown mushroom flavor hydrolyzate of 20%-30%.

The invention has the beneficial effects as follows:, make the abundant stripping of active ingredient in the brown mushroom owing to adopt technique scheme.Brown mushroom health care sauce through this production technology making, the seasoning function that had both had traditional soy sauce, have the distinctive raising immunity of brown mushroom, hypotensive, reducing blood lipid, antitumor, the anti-ageing health care of waiting for a long time again, the present invention simultaneously need not change the production technology of former soy sauce, is easy to promote the use of.

Through check, its lovely luster, clarify glossy, total nitrogen content is 1.34g/100mL, amino acid nitrogen content is 0.75g/100mL, salt content is 14.26g/100mL, and salt-less solid content is 9.63g/100mL, and its total plate count, coliform group count, pathogenic bacteria and arsenic, lead content all meet national food hygienic standard.

The specific embodiment:

Below in conjunction with the technological process of production the present invention is done and to describe in further detail.

Dregs of beans, wheat bran etc. mix → add water-wet → steaming material → cooling → inoculation koji → with the salt fermentation → ripe sauce unstrained spirits → brown mushroom flavor hydrolyzate of pouring oil → filtration → adding allotment → bottling → sterilization → finished product.

1, extracts brown mushroom flavor hydrolyzate: selects that no silt, nothing are gone mouldy, the brown mushroom fruitbody of no insect pest, be cut into thin slice of uniform size, place the boiling water of the 0.1% citric acid 3-5min that completes, pulverize with putting into pulverizer after the two-layer filtered through gauze, with hydrolysis 10h in the 30% hydrochloric acid hydrolysis liquid of 85 ℃ of certain material-water ratio addings, 4000r/min is centrifugal, and 10min gets supernatant.Supernatant adds sodium carbonate liquor and regulates pH to 6.5 behind activated carbon decolorizing, and part salt is removed in vacuum filtration, and decompression concentrates standbyly behind the brown settled solution under the 50-55 ℃ of temperature.

2, raw material is prepared: dregs of beans, wheat bran are pressed 2: after the mass ratio batching of 1-2, pulverize, mix, add and be equivalent to prepare burden 10-20 water doubly, pile up infiltration 5-20h.

3, material cooking: will moisten raw material dregs of beans behind the water, wheat bran is put into high-pressure sterilizing pot, 121 ℃ of sterilization 20-50min, or normal-pressure sterilization 2.0-2.5h are cooled to 30-35 ℃ and take the dish out of the pot, and raw material is bronzing, has beany flavour.

4, aerated koji making: the grog after the boiling is shone in place clean, that do not have assorted bacterium and clean with clear water, under 37-40 ℃ of condition, insert the aspergillus oryzae soy sauce koji according to the ratio of inventory 0.3%.Then at 30-37 ℃ of following aerated koji making 48h, when the bent unstrained spirits of gained becomes block, pinch it with hand, Qu Shusong, the inner white mycelia is luxuriant, and has the spore of light yellow green, and no grey black or brown sandwich is song.

5, ferment with salt: adopt low-salt solid-state fermentation, 12-13 ° of Be salt solution is admixed bent unstrained spirits make the sauce unstrained spirits, put into fermentation vat, with ripe unstrained spirits capping, salt envelope surface, fermentation temperature is controlled at 28-30 ℃, be warming up to 55-60 ℃ behind the 24-36h gradually, fermentation 12-15d sauce unstrained spirits can be ripe.

6, drench oil: ripe sauce unstrained spirits is moved into leach the pond, add 80-90 ℃ trickle, soak extracting repeatedly, and the raw sauce that extracting goes out is filtered.

7, allotment: in filtering the back raw sauce, add the brown mushroom flavor hydrolyzate of 20%-30%, and add the iron enriched nutrient iron edetate, mix.

8, sterilization: deployed soy sauce branch is installed in the bottle, and pasteurization 10min is finished product under 81-83 ℃ of temperature, is cooled to room temperature and deposits.

Claims

1, a kind of production technology of brown mushroom health care sauce, its technological process is after dregs of beans and wheat bran are mixed, pulverize, add water infiltration, after boiling, cooling, inoculation koji, fermentation, pouring oil, allotment, sterilization, obtain the finished product soy sauce again, it is characterized in that in allocation process, in raw sauce, adding the brown mushroom flavor hydrolyzate of 20%-30%.

2, the production technology of a kind of brown mushroom health care sauce according to claim 1 is characterized in that fresh brown mushroom concentrates through acid hydrolysis, alkali neutralization, activated carbon decolorizing and decompression can obtain certain density brown mushroom flavor hydrolyzate.

3, the production technology of a kind of brown mushroom health care sauce according to claim 1 is characterized in that utilizing brown mushroom flavor hydrolyzate to produce brown mushroom health care sauce, contains a large amount of amino acid to the human body beneficial, and is nutritious.

4, the production technology of a kind of brown mushroom health care sauce according to claim 1 is characterized in that soy sauce had both had the sauce perfume (or spice) of traditional soy sauce, has distinctive fragrance of brown mushroom and flavour again, and is bright salty moderate, lovely luster.