CN101849664A - Sauce with tea flavor - Google Patents
Sauce with tea flavor Download PDFInfo
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- CN101849664A CN101849664A CN201010149460A CN201010149460A CN101849664A CN 101849664 A CN101849664 A CN 101849664A CN 201010149460 A CN201010149460 A CN 201010149460A CN 201010149460 A CN201010149460 A CN 201010149460A CN 101849664 A CN101849664 A CN 101849664A
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Abstract
The invention discloses a preparation method of sauce with tea flavor, comprising the following steps of: (1) selecting one or more kinds kind from green tea, Pu'er tea, oolong and black tea, soaking and boiling to obtain tea extract; and (2) mixing, boiling, filtering and filling the tea extract together with the concentrated and sun-cured sauce concentrated solution, flavoring agent and essence, to obtain dark soy sauce with tea flavor; or (3) mixing, boiling, filtering and filling the tea extract together with the fermented sauce stock solution, the flavoring agent and the essence to obtain the dark soy sauce with tea flavor. By adopting the preparation method of sauce with tea flavor, the tea extract with health care function is added to the original flavor of the common sauce, and the obtained sauce with tea flavor has the unique flavor of sauce, and the nutrition and health care function of the sauce are enhanced.
Description
Technical field
The present invention relates to a kind of preparation method of sauce with tea flavor, particularly the preparation method of tea local flavor dark soy sauce (as two tea dark soy sauce) and tea local flavor light soy sauce (as two tea light soy sauce).
Background technology
Traditional make soy sauce be with soybean/or defatted soybean, wheat and/or wheat bran be raw material, the liquid flavoring of making through microbial fermentation with special color.At present, in order to improve quality of soy sauce and local flavor, domestic a large amount of various local flavor soy sauce that specialize have appearred, as the Steamed fish soy sauce, and seafood soy-sauce, straw mushroom soy sauce, sashimi (raw fish) soy sauce, iron enriched soy sauce etc.Yet, domestic not about make the data and the report of soy sauce of tea.Tealeaves is except having good aromatic odor, also contain rich nutrient substances, be a kind of delicious food and economic healthy beverage, tea has multiple efficacies to human body, as the anti-width of cloth penetrate damage, mothproof odontogenesis, the benefit that promotes the production of body fluid to quench thirst, refreshes oneself is thought, enemy's cigarette is sobered up, eliminating inflammation and expelling toxin, separate oil go to be bored with, clear away heart-fire make eye bright, antitumaous effect, promote longevity, anti-aging or the like, have good health-care effect.Tea is combined with soy sauce, and the sauce with tea flavor that makes can be given the local flavor of soy sauce uniqueness, has strengthened the trophism and the health care of soy sauce again.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of soy sauce, tea has been combined with soy sauce, both given the local flavor of soy sauce uniqueness, strengthened the trophism and the health care of soy sauce again.
The present invention realizes by the following technical solutions: a kind of preparation method of sauce with tea flavor, it may further comprise the steps: 1) select in green tea, Pu'er tea, oolong tea and the black tea one or more for use, utilize soak, infusion technology, make tea extract; 2) with above-mentioned tea extract with through concentrating, soy sauce concentrate, flavor enhancement and essence that the system of solarization is handled is through allotment, boiling, filtration, can, makes tea local flavor dark soy sauce; Perhaps 3) with above-mentioned tea extract with the soy sauce stoste, flavor enhancement and the essence that ferment through allotment, boiling, filtration, can, make tea local flavor light soy sauce.
According to the preparation method of sauce with tea flavor of the embodiment of the invention, the tealeaves of selecting for use also can be the tea extraction that is made by above-mentioned Tea Processing;
According to the preparation method of sauce with tea flavor of the embodiment of the invention, 0.5%～100% of green tea of selecting for use the weight of green tea to account for to select for use and Pu'er tea gross weight.
According to the preparation method of sauce with tea flavor of the embodiment of the invention, the preparation method of tea extract is soaked in water tealeaves 0.5～2 hour, and in 70～100 ℃, boiling 0.5～4 hour through filtering, squeezing, makes tea extract again.
According to the preparation method of sauce with tea flavor of the embodiment of the invention, described tea extraction comprises one or more the mixture in green tea powder, Pu'er tea powder, black tea powder, olong tea powder, green tea concentrated liquid, pu'er tea concentrated liquid, black tea concentrate and the Oolong Tea Extract.
According to the preparation method of sauce with tea flavor of the embodiment of the invention, described flavor enhancement can be one or more the mixture in yeast extract, monosodium glutamate, inosinicacid sodium salt, guanylic acid sodium salt and the succinate.
According to the preparation method of sauce with tea flavor of the embodiment of the invention, in the described enrichment process, the batching that is added can be one or more the mixture in fried sugar, tangerine water colour or the fruit glucose oar.
According to the preparation method of sauce with tea flavor of the embodiment of the invention, in the described enrichment process, the method for concentration of employing is that material is placed concentrator, and being concentrated to pol in 50-70 ℃ is 55～58%.
According to the preparation method of sauce with tea flavor of the embodiment of the invention, in the described solarization system operation, the solarization system method of employing is material to be placed shine the pond, utilizes sunshine, shines system 1～3 month, shine to pol be 56～60%.
By technique scheme, preparation method of sauce with tea flavor of the present invention has the following advantages at least:
1) the present invention is a kind of novel soy sauce manufacture craft, and tea is combined with soy sauce, makes sauce with tea flavor, is domestic initiation;
2) tea set has the anti-width of cloth to penetrate damage, mothproof odontogenesis, the benefit that promotes the production of body fluid to quench thirst, refreshes oneself is thought, enemy's cigarette is sobered up, eliminating inflammation and expelling toxin, separate oil go to be bored with, clear away heart-fire make eye bright, antitumaous effect, promote longevity, anti-aging effect, and soy sauce has abundant trophism, both combinations more help consumer's health and diet balance.
3) tea itself contains non-oxidizability materials such as Tea Polyphenols, and soy sauce contains polyphenoils such as isoflavones, and synergistic function is played in both actings in conjunction; Tea can invest the local flavor of soy sauce uniqueness, strengthens fragrance, can improve the trophism and the health care of soy sauce again;
4) sauce with tea flavor among the present invention utilizes different tea to arrange in pairs or groups, and can effectively utilize the advantage of every kind of tea.As two tea dark soy sauce, two tea light soy sauce, utilize green tea and Pu'er tea to match the making soy sauce, green tea Tea Polyphenols, vitamin content height had both been utilized, utilized again that Pu'er tea gives off a strong fragrance, lipopenicillinase, stagnant advantage disappears, local flavor is outstanding more to make the sauce with tea flavor that makes, nutrition is more reasonable, and health-care effect is better.
Above-mentioned explanation only is the general introduction of technical solution of the present invention, for can clearer understanding technological means of the present invention, and can be implemented according to the content of specification, and for above-mentioned and other purposes, feature and advantage of the present invention can be become apparent, below especially exemplified by preferred embodiment, and conjunction with figs., be described in detail as follows.
Description of drawings
Fig. 1 is preparation technology's flow chart of tea local flavor light soy sauce of the present invention.
Fig. 2 is preparation technology's flow chart of tea local flavor dark soy sauce of the present invention.
The specific embodiment
Reach technological means and the effect that predetermined goal of the invention is taked for further setting forth the present invention, below in conjunction with accompanying drawing and preferred embodiment, the sauce with tea flavor preparation method's that foundation the present invention is proposed the specific embodiment, feature and effect are described in detail as follows.
As illustrated in fig. 1 and 2, a kind of preparation method of sauce with tea flavor that the present invention relates at first makes tea extract; With tea extract and the soy sauce stoste that ferments (or through concentrate, the system of solarization soy sauce dope after handling), flavor enhancement with essence is allocated, boiling, filtration and can, it is outstanding to produce delicate flavour again, and sweetness is agreeable to the taste, is rich in the sauce with tea flavor of tea peculiar flavour.Wherein, the preparation method of tea extract is: tealeaves was soaked in water 0.5～2 hour, and in 70～100 ℃, boiling 0.5～4 hour through filtering, squeezing, makes tea extract again.
The method of making tea local flavor light soy sauce is: the tea extraction of above-mentioned tea extract of producing or directly purchase and the soy sauce stoste that ferments, flavor enhancement, essence etc. are allocated again, the shared weight ratio of tea extract (or tea is got thing) is 0.1～20%, then in 80～105 ℃, boiling 10～60 minutes, filtration, can then, it is outstanding to produce delicate flavour, sweet agreeable to the taste, is rich in the tea local flavor light soy sauce of tea local flavor.
Making tea local flavor dark soy sauce method is: soy sauce stoste and fried sugar place concentrator to material then by weight ratio allotment in 4: 1, and being concentrated to pol in 50-70 ℃ is 55～58%.Concentrate the back solution system of shining again to dense thick, shining the system method is material to be placed shine the pond, utilizes sunshine, shines system 1～3 month, shine to pol be 56～60%.At last, get and shine back soy sauce liquid and pass through allotment, boiling, filtration, can, produce that to have sauce aromatic strongly fragrant, the tea local flavor dark soy sauce of form stiff with above-mentioned tea extract (or tea extraction), flavor enhancement, essence.
Embodiment 1:
1) by weight green tea: Pu'er tea: the ratio of water=1: 1: 20, with infusion of tea 1 hour, then in 85 ℃, boiling 1 hour, again through filtration, squeezing, make tea extract.
2) by weight percentage tea extract 12%, ferment soy sauce stoste 75%, sugar 7%, salt 3.8%, dark reddish brown 1%, monosodium glutamate 1%, I+G 0.1%, essence 0.1% and allocate, then in 100 ℃, boiling 15 minutes, can more after filtration,, it is outstanding to produce delicate flavour, sweetness is agreeable to the taste, is rich in two tea light soy sauces of tea local flavor.
Embodiment 2:
1) by weight green-tea extract: Pu'er tea: the ratio of water=1: 1: 30 with the tea extraction dissolving and use the mixer mixing, makes the tea mixed liquor;
2) by weight percentage tea mixed liquor 10%, ferment soy sauce stoste 80.6%, sugar 7%, salt 0.2%, dark reddish brown 1%, monosodium glutamate 1%, I+G 0.1%, essence 0.1% and allocate, then in 100 ℃, boiling 15 minutes, can more after filtration,, it is outstanding to produce delicate flavour, sweetness is agreeable to the taste, is rich in two tea light soy sauces of tea local flavor.
Embodiment 3:
1) by weight green tea: Pu'er tea: the ratio of water=1: 1: 20, be soaked in water 1 hour, in 85 ℃, boiling 1 hour, again through filtration, squeezing, make tea extract;
2) soy sauce stoste and fried sugar are under 60 ℃ of conditions by weight ratio allotment in 4: 1 in temperature, are concentrated to pol=55, shine system then, shine pol=58 after 45 days, make the soy sauce concentrate;
3) tea extract 8%, soy sauce concentrate 81%, sugar 5%, salt 4.6%, monosodium glutamate 1.2%, I+G 0.1%, essence 0.1% are allocated by weight percentage, then in 100 ℃, boiling 20 minutes, can more after filtration,, produce and have the fragrant peculiar flavour of tea, sauce is aromatic strongly fragrant, two tea dark soy sauces of form stiff.
Embodiment 4:
1) by weight green-tea extract: Pu'er tea: water=1: 1: 30 ratio with the tea extraction dissolving and use the mixer mixing, makes the tea mixed liquor;
2) allocating in 4.5: 1 ratios by weight soy sauce stoste and fried sugar, is under 60 ℃ of conditions in temperature, is concentrated to pol=55, shines system then, shines pol=57 after 45 days, makes the soy sauce dope;
3) by weight percentage tea mixed liquor 6%, soy sauce dope 83%, sugar 8%, salt 1.6%, monosodium glutamate 1.2%, I+G0.1%, essence 0.1% allocate, then in 100 ℃, boiling 20 minutes, can more after filtration,, produce and have unique tea fragrant breeze flavor, sauce is aromatic strongly fragrant, two tea dark soy sauces of form stiff.
Evaluation analysis
With reference to the soy sauce national standard, GB2717-1996 " sauce sanitary standard " and GB18186-2000 " making soy sauce " prepare embodiment to above-mentioned 4 made soy sauce and estimate.Wherein the appraise group that is made up of 12 senior appraise persons of organoleptic indicator carries out color and luster, fragrance, flavour, form and estimates, and physical and chemical index is measured its amino-acid nitrogen (AAN), total acid (TA), soluble saltless solid, full nitrogen, the results are shown in Table 1.
The result shows that two tea light soy sauce delicate flavours of the present invention's preparation are outstanding, and are sweet agreeable to the taste, is rich in the light soy sauce of unique tea fragrant breeze flavor; Two tea dark soy sauce color and lusters are red strong glossy, and colouring is even, and tea is with rich flavor, and flavour is mellow agreeable to the taste, and form is dense limpid, and wall built-up is good.The physical and chemical index of two tea light soy sauce and two tea dark soy sauce all reaches the national standard requirement.
Table 1 evaluation analysis result
| Sample | Color and luster | Fragrance | Flavour | Form | Soluble saltless solid, g/100mL | Full nitrogen, g/100mL | Amino-acid nitrogen, g/100mL | Total acid, g/100mL |
| Preparation example 1 | Glossy, bright-coloured | Tea smell is dense | Salty comfortable mouthful | Limpid bright | 21 | 1.38 | 0.80 | 1.73 |
| Preparation example 2 | Glossy, bright-coloured | Tea perfume (or spice) and ester are aromatic thick | Delicious agreeable to the taste | Limpid bright | 22 | 1.42 | 0.83 | 1.82 |
| Preparation example 3 | Glow, glossy, colouring is fast, evenly | Tea perfume (or spice) and fermented soya beans, salted or other wise are aromatic strongly fragrant | Mellow, fresh and sweet agreeable to the taste | Dense limpid, wall built-up is good. | 37 | 1.40 | 0.79 | 1.75 |
| Preparation example 4 | Rufous, glossy, colouring is fast, evenly | Tea perfume (or spice), sauce perfume (or spice) and ester are aromatic thick | Delicious agreeable to the taste, mellow | Dense thick limpid, wall built-up is good. | ??38 | ??1.49 | ??0.82 | ??1.81 |
The advantage that the pericarpium citri reticulatae sauce for preparing through the foregoing description has can be expressed as follows:
1) the present invention is a kind of novel soy sauce and manufacture craft thereof, and tea is combined with soy sauce, makes sauce with tea flavor, is domestic initiation;
2) tea set has the anti-width of cloth to penetrate damage, mothproof odontogenesis, the benefit that promotes the production of body fluid to quench thirst, refreshes oneself is thought, enemy's cigarette is sobered up, eliminating inflammation and expelling toxin, separate oil go to be bored with, clear away heart-fire make eye bright, antitumaous effect, promote longevity, anti-aging effect, and soy sauce has abundant trophism, both combinations more help consumer's health and diet balance.
3) tea itself contains non-oxidizability materials such as Tea Polyphenols, and soy sauce contains polyphenoils such as isoflavones, and synergistic function is played in both actings in conjunction; Tea can invest the local flavor of soy sauce uniqueness, strengthens fragrance, can improve the trophism and the health care of soy sauce again;
4) sauce with tea flavor among the present invention utilizes different tea to arrange in pairs or groups, and can effectively utilize the advantage of every kind of tea.As two tea dark soy sauce, two tea light soy sauce, utilize green tea and Pu'er tea to match the making soy sauce, green tea Tea Polyphenols, vitamin content height had both been utilized, utilized again that Pu'er tea gives off a strong fragrance, lipopenicillinase, stagnant advantage disappears, local flavor is outstanding more to make the sauce with tea flavor that makes, nutrition is more reasonable, and health-care effect is better;
5) processing technology of sauce with tea flavor of the present invention is simple, and processing cost is low, and productivity effect is good.
The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, though the present invention discloses as above with preferred embodiment, yet be not in order to limit the present invention, any those skilled in the art, in not breaking away from the technical solution of the present invention scope, when the technology contents that can utilize above-mentioned announcement is made a little change or is modified to the equivalent embodiment of equivalent variations, in every case be not break away from the technical solution of the present invention content, according to technical spirit of the present invention to any simple modification that above embodiment did, equivalent variations and modification all still belong in the scope of technical solution of the present invention.
Claims (9)
1. preparation method of sauce with tea flavor is characterized in that it may further comprise the steps:
1) selects in green tea, Pu'er tea, oolong tea and the black tea one or more for use, utilize technologies such as immersion, infusion, make tea extract;
2) with above-mentioned tea extract with through concentrating, soy sauce concentrate, flavor enhancement and essence that the system of solarization is handled is through allotment, boiling, filtration, can, makes tea local flavor dark soy sauce;
Perhaps 3) with above-mentioned tea extract with the soy sauce stoste, flavor enhancement and the essence that ferment through allotment, boiling, filtration, can, make tea local flavor light soy sauce.
2. preparation method of sauce with tea flavor according to claim 1 is characterized in that: above-mentioned tealeaves also can be selected the tea extraction that is made by above-mentioned Tea Processing for use.
3. preparation method of sauce with tea flavor according to claim 1 is characterized in that: select for use green tea and Pu'er tea to produce tea extract, 0.5%～100% of green tea of selecting for use the weight of green tea to account for to select for use and Pu'er tea gross weight.
4. preparation method of sauce with tea flavor according to claim 1 is characterized in that: the preparation method of tea extract is soaked in water tealeaves 0.5～2 hour, and in 70～100 ℃, boiling 0.5～4 hour through filtering, squeezing, makes tea extract again.
5. preparation method of sauce with tea flavor according to claim 2 is characterized in that: described tea extraction comprises one or more the mixture in green tea powder, Pu'er tea powder, black tea powder, olong tea powder, green tea concentrated liquid, pu'er tea concentrated liquid, black tea concentrate and the Oolong Tea Extract.
6. preparation method of sauce with tea flavor according to claim 1 is characterized in that: described flavor enhancement can be one or more the mixture in yeast extract, monosodium glutamate, inosinicacid sodium salt, guanylic acid sodium salt and the succinate.
7. preparation method of sauce with tea flavor according to claim 1 is characterized in that: in the described enrichment process, the batching that is added can be one or more the mixture in fried sugar, tangerine water colour or the fruit glucose oar.
8. preparation method of sauce with tea flavor according to claim 1 is characterized in that: in the described enrichment process, the method for concentration of employing is that material is placed concentrator, and being concentrated to pol in 50-70 ℃ is 55～58%.
9. preparation method of sauce with tea flavor according to claim 1 is characterized in that: in the described solarization system operation, the solarization system method of employing is material to be placed shine the pond, utilizes sunshine, shines system 1～3 month, shine to pol be 56～60%.
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| CN2010101494602A CN101849664B (en) | 2010-04-13 | 2010-04-13 | Sauce with tea flavor |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719801A (en) * | 2013-12-10 | 2014-04-16 | 梁秀萍 | Health-care soy sauce and preparation method thereof |
| CN104286815A (en) * | 2014-11-03 | 2015-01-21 | 李镇阔 | Tea soybean sauce and preparation method thereof |
| CN105559013A (en) * | 2015-12-16 | 2016-05-11 | 陈林梭 | Tea soy sauce and preparation method thereof |
| CN106072430A (en) * | 2016-06-08 | 2016-11-09 | 谢秩勇 | A kind of onion soybean sauce and preparation method thereof |
| CN111150045A (en) * | 2019-12-18 | 2020-05-15 | 江苏医药职业学院 | Tea-flavored soy sauce rich in polyphenol and brewing method thereof |
| CN113768127A (en) * | 2021-07-29 | 2021-12-10 | 江苏美鑫食品科技有限公司 | Composite soy sauce juice seasoning |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1757314A (en) * | 2005-10-10 | 2006-04-12 | 浙江大学 | Detoxifying soy sauce contg. green polyphenol, and its prepn. method |
-
2010
- 2010-04-13 CN CN2010101494602A patent/CN101849664B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1757314A (en) * | 2005-10-10 | 2006-04-12 | 浙江大学 | Detoxifying soy sauce contg. green polyphenol, and its prepn. method |
Non-Patent Citations (3)
| Title |
|---|
| 《中国调味品》 20051231 莫树平；等 配制型茶叶酱油-茶叶有效成分提取与澄清技术研究初探 17-19，8页 1－9 , 第08期 * |
| 《中国调味品》 20051231 莫树平；等 配制型茶叶酱油-茶叶有效成分提取与澄清技术研究初探 17-19，8页 1－9 , 第08期 2 * |
| 莫树平；等: "配制型茶叶酱油—茶叶有效成分提取与澄清技术研究初探", 《中国调味品》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719801A (en) * | 2013-12-10 | 2014-04-16 | 梁秀萍 | Health-care soy sauce and preparation method thereof |
| CN104286815A (en) * | 2014-11-03 | 2015-01-21 | 李镇阔 | Tea soybean sauce and preparation method thereof |
| CN105559013A (en) * | 2015-12-16 | 2016-05-11 | 陈林梭 | Tea soy sauce and preparation method thereof |
| CN106072430A (en) * | 2016-06-08 | 2016-11-09 | 谢秩勇 | A kind of onion soybean sauce and preparation method thereof |
| CN111150045A (en) * | 2019-12-18 | 2020-05-15 | 江苏医药职业学院 | Tea-flavored soy sauce rich in polyphenol and brewing method thereof |
| CN113768127A (en) * | 2021-07-29 | 2021-12-10 | 江苏美鑫食品科技有限公司 | Composite soy sauce juice seasoning |
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| CN101849664B (en) | 2013-04-03 |
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