CN101904485A

CN101904485A - Method for brewing nutritional safflower sauce

Info

Publication number: CN101904485A
Application number: CN200910113357XA
Authority: CN
Inventors: 庄彦斌; 绪建荣
Original assignee: Xinjiang Zhuangzi Industrial Co Ltd
Current assignee: Xinjiang Zhuangzi Industrial Co Ltd
Priority date: 2009-06-05
Filing date: 2009-06-05
Publication date: 2010-12-08
Anticipated expiration: 2029-06-05
Also published as: CN101904485B

Abstract

The invention relates to a method for brewing nutritional safflower sauce. The nutritional safflower sauce comprises main materials and auxiliary materials, wherein the main materials contain the following components in parts by weight: 5-35 parts of safflower seed, 9-70 parts of defatted soybean, 10-40 parts of wheat and 4-30 parts of soybean or 5-30 parts of bran, and the auxiliary materials contain the following components in parts by weigh: 5-20 parts of table salt and 1-8 parts of safflower or safflower flock. A finished product is prepared by crushing, smoothing, evaporating, ventilating for fermenting, spraying oil, sterilizing at high temperature, clarifying, filtering and inspecting. The method comprises the following steps of: after evaporating at high temperature, fermenting by adopting strains As3.042 and As3.350 and controlling temperature to be 32-35 DEG C for 30-40 hours to form ferment; ventilating for fermenting for 100 days and carrying out low-salt solid state fermentation on the safflower seed and salt tolerant yeast at 40-50 DEG C; adding soaked safflower flock during high-temperature sterilization; and feeding a semi-finished product into a tank and naturally fermenting for 60-70 days to obtain the safflower sauce. The invention embodies the inherent medical effect of the safflower in condiment by preparing and brewing, not only ensures that people can obtain more health care and nutrition when having the condiment but also has prevention and treatment effects on hypertension, angina, coronary heart disease, arteriosclerosis and old obesity.

Description

A kind of brewing method of nutritional safflower sauce

Technical field

The present invention relates to brewageing of traditional soy sauce, especially add the brewing method of natural medicinal plant, particularly a kind of nutritional safflower sauce.

Background technology

Safflower is the precious medicinal plant of a kind of tradition, the pain relieving that restores menstrual flow and invigorates blood circulation, reduces phlegm becomes the classics that As the medicine took effect, the symptoms lessened, because it is rich in 7 kinds of amino acid/11s, more favourable health care and nutrition disclose in the retrieving information: 1. application number be the patent of 03112536.0 " production method of a kind of glossy ganoderma soy sauce and products thereof " disclosed the cereal fermentation add lucidum bacteria liquid ferment again the technology of product.2. application number is that the patent of 200410055445.6 " production technologies of Chinese wolfberry health-care soy sauce " has disclosed the technology of adding fresh lycium chinense juice during the fermentation.3. application number is the patent of 200610124187.1 " aweto soy sauces " product that disclosed batching back co-fermentation etc., but does not all relate to the brew method that adds safflower; Since the ecological environment in the kind of safflower and the place of production limit, directly influence the quality of safflower, cause the difference of safflower itself, certainly will when making soy sauce, also produce difference, this is complete possible, also has scientific basis.The present invention is exactly a resources advantage of utilizing the locality, Xinjiang, is carrying out formula combination on the trophic structure, is being improved on brewage process, for this area provides new product, for having developed new pillar industry in this area.

Summary of the invention

The objective of the invention is: the brewing method that a kind of nutritional safflower sauce is provided, the drug effect that safflower is intrinsic is by preparing, brewageing, be embodied in the flavouring, be the soy sauce of people at edible flavouring, obtain more health, health nutrient and curative effect, enriched popular cooking culture and life simultaneously.

The object of the present invention is achieved like this: a kind of brewing method of nutritional safflower sauce, and raw material is prepared with weight part ratio: kardiseed 5-35 part, defatted soybean 9-70 part, wheat 10-40 part, soya bean 4-30 part or wheat bran 5-30 part are that major ingredient, salt 5-20 part, safflower or safflower suede 1-8 part are auxiliary material; Through fragmentation → material moistening → steaming material → aerated koji making → pouring oil → high-temperature sterilization → clarify → filter → check → make finished product.

After the brewing method of above-mentioned safflower sauce, high temperature steam material, adopt the bacterial classification koji of As3.042, As3.350, humidity is controlled at 32-35 ℃, 30-40 hour song.

The brewing method of above-mentioned safflower sauce, the aerated koji making fermentation is 100 days, kardiseed and salt tolerant yeast 40-50 ℃ following low-salt solid-state fermentation.

The brewing method of described safflower sauce, the safflower suede that soaked add when high-temperature sterilization and get final product.

The brewing method of described safflower sauce is gone into cylinder when making semi-finished product, spontaneous fermentation 60--70 days, get safflower sauce.

The present invention measures rutin content 〉=30ug/100ml, linoleic acid 〉=10mg/100ml, amino-acid nitrogen (in nitrogen) 〉=0.5g/100ml, the full nitrogen 〉=1.0g/100ml of capacitive salt-less solid 〉=0.5g/100ml among flavones II, the flavones III through GB/T500%.41, and safflower is differentiated positive.

The technical indicator of common soy sauce: amino-acid nitrogen (in nitrogen) 〉=0.4g/100ml, capacitive salt-less solid 〉=0.5g/100ml, full nitrogen 〉=0.8g/100ml.

The present invention is in preparation, brewing process, and the design that preferred safflower is an auxiliary material is that reasonably, effectively the drug effect that safflower is intrinsic is embodied in the flavouring by preparing, brewageing, and is that people can obtain more health, health care and nutrition at edible flavouring; Particularly hypertension, angina pectoris, coronary heart disease, artery sclerosis, senile obesity are had prevention effect, show technological progress.

Description of drawings

Accompanying drawing is the brewage process flow chart of nutritional safflower sauce of the present invention.

The specific embodiment

Below in conjunction with embodiment the present invention is further described.A kind of brewing method embodiment of nutritional safflower sauce is as follows:

Raw material proportioning (parts by weight meter)

Embodiment 1: 35 parts of kardiseeds, 9 parts of defatted soybeans, 10 parts of wheats, 5 parts in wheat bran, 5 parts of safflower suedes, 5 parts of salt;

Embodiment 2: 25 parts of kardiseeds, 30 parts of defatted soybeans, 20 parts of wheats, 20 parts in wheat bran, 5 parts of safflower suedes, 15 parts of salt;

Embodiment 3: 35 parts of kardiseeds, 9 parts of defatted soybeans, 10 parts of wheats, 5 parts of soya beans, 5 parts on safflower, 5 parts of salt;

Embodiment 4: 8 parts of 25 parts of kardiseeds, 13 parts of defatted soybeans, 20 parts of wheats, 12 parts of soya beans, safflower 22, salt.

Brewing method: after high temperature steams material, adopt the bacterial classification koji of As3.042, As3.350, humidity is controlled at 32-35 ℃, 30-40 hour song; The aerated koji making fermentation is 100 days, kardiseed and salt tolerant yeast 40-50 ℃ following low-salt solid-state fermentation; The safflower suede that soaked adds when high-temperature sterilization and gets final product; Make semi-finished product and go into cylinder, spontaneous fermentation 60--70 days, get safflower sauce.

Claims

1. the brewing method of a nutritional safflower sauce, it is characterized in that: raw material is prepared with weight part ratio: kardiseed 5-35 part, defatted soybean 9-70 part, wheat 10-40 part, soya bean 4-30 part or wheat bran 5-30 part are that major ingredient, salt 5-20 part, safflower or safflower suede 1-8 part are auxiliary material; Through fragmentation → material moistening → steaming material → aerated koji making → pouring oil → high-temperature sterilization → clarify → filter → check → make finished product.

2. the brewing method of safflower sauce according to claim 1 is characterized in that: after high temperature steams material, adopt the bacterial classification koji of As3.042, As3.350, humidity is controlled at 32-35 ℃, 30-40 hour song.

3. the brewing method of safflower sauce according to claim 1 is characterized in that: the aerated koji making fermentation is 100 days, kardiseed and salt tolerant yeast 40-50 ℃ following low-salt solid-state fermentation.

4. the brewing method of safflower sauce according to claim 1 is characterized in that: add the safflower suede that soaked and add when high-temperature sterilization and get final product.

5. the brewing method of safflower sauce according to claim 1 is characterized in that: go into cylinder when making semi-finished product, spontaneous fermentation 60--70 days, get nutritional safflower sauce.