CN102934791A - Fermented black ginkgo soy sauce and preparation method of fermented black ginkgo soy sauce - Google Patents
Fermented black ginkgo soy sauce and preparation method of fermented black ginkgo soy sauce Download PDFInfo
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- CN102934791A CN102934791A CN2012105083995A CN201210508399A CN102934791A CN 102934791 A CN102934791 A CN 102934791A CN 2012105083995 A CN2012105083995 A CN 2012105083995A CN 201210508399 A CN201210508399 A CN 201210508399A CN 102934791 A CN102934791 A CN 102934791A
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- soy sauce
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Abstract
The invention discloses a fermented black ginkgo soy sauce and a preparation method of the fermented black ginkgo soy sauce. According to the preparation method, the fermented black ginkgo soy sauce is prepared by blending fermented black ginkgo kernel extractive with the existing soy sauce, wherein a blending proportion between the fermented black ginkgo kernel extractive and the soy sauce is 1:15. According to a product provided by the invention, not only the requirements of daily diet flavoring of users can be met, and but also the nutrient content of the soy sauce is improved; the user can enjoy special health efficacy of ginkgo while eating seasonings; and a more ideal seasoning product is provided for the health requirements of the users.
Description
Technical field
The present invention relates to a kind of edible flavouring, particularly a kind of fermented black ginkgo soy sauce and a kind of black ginkgo soy sauce preparation method.
Background technology
Soy sauce has a long history in China and Southeast Asian countries as a kind of cooking condiment, also is a large characteristic of China's edible flavouring, and traditional flavouring is used general, and consumption figure is especially big.The soy sauce that existing market is sold is of a great variety, making soy sauce with blended soy sauce all is the main body of market sale, make soy sauce long in China's production history, technique is unique, main body is that employing beans and wheat class grain are raw material, adopt the microbial fermentation brew to form, it is nutritious, the development of delicious flavour, particularly biofermentation technique, the brewing industry of soy sauce is presented have the industry of enriching characteristic, the consumption market increases year by year, because the technique of fermentation soy sauce brewing is numerous and diverse, the production cycle is long, yield poorly, part market is formulated soy sauce and captures or replace, because blended soy sauce is to add vegetable protein hydrolyzate, food additives, such as tasty agents, anticorrisive agent, pigment etc., although in a large number satisfying the market supply, it is of low nutritive value, and uses in a large number the food additives such as flavor enhancement, make the eater produce misgivings, can not satisfy well consuming public's demand.Along with the raising of people's living standard, the most extensive to common people's food and drink use, and the flavouring soy sauce of consumption maximum source, its requirement also improves constantly, and delicious flavour, the fashion that nutritious, health care is people are pursued.
Ginkgo, be rich in gingko starch 62.4-67%, protein 11.3%, sugar 6.3% also contains 25 kinds more than mineral element and trace element, contain 17 seed amino acids, content is very high, and total amino acid content is 0.77%, and wherein containing essential amino acid is 7 kinds, account for 31.8% of total amino acid content, nutrition is very abundant.Ginkgo has the reduction serum cholesterol, increases coronary flow, improves the effect of brain circulation, is the nutritional health food of Patients with Cardiovascular/Cerebrovascular Diseases, hypertension, hyperglycaemia, senile dementia.The fermented black ginkgo kernels (ZL201110250318.1) that adopts lactic acid probiotics fermention and constant temperature and humidity aging process to make food containing gingko almond, for preparation trophism soy sauce provides rather good raw material, Semen Ginkgo is effectively transformed the nutriment of food containing gingko almond by lactobacillus-fermented, promoted the content of amino acid and reduced sugar, before fermenting, total amino acid content improved 76.04%, the content of reduced sugar reaches 46.24%, has promoted the nutritional quality of food containing gingko almond, has promoted eating effect.Food containing gingko almond is through lactobacillus-fermented, make ginkgo protein generate mycoprotein, improved the oxidation resistance of food containing gingko almond, its anti-immunity strengthens, particularly in long-time hot fermentation process, effectively remove the alkyl phenols toxic component in the kernel, avoided the intoxicating phenomenon that causes because of excessive amount.
Patent of invention (CN1605280A) discloses gingkgo white sauce and production method thereof, this invention is that employing soybean, ginkgo are raw material, be equipped with spices through batching, koji, fermentation, airing, pouring oil, do dark reddish brown and preparation produces, has good nutrition and health care effect, but its manufacture craft is numerous and diverse, and the production cycle is long.
Summary of the invention
The object of the present invention is to provide a kind of soy sauce made from the fermented black ginkgo kernels juice that boils extraction and the common blending method that makes soy sauce, manually do not add the additives such as condiment liquid made of dydrolyzed vegetable protein, food additives, be prepared into and a kind ofly have that delicious flavour, nutriment are abundant, the fermented black ginkgo soy sauce of disease-prevention health characteristics.
The object of the present invention is to provide a kind of fermented black ginkgo soy sauce.
Another object of the present invention is to provide a kind of preparation method of fermented black ginkgo soy sauce.
The objective of the invention is to be achieved through the following technical solutions:
A kind of fermented black ginkgo soy sauce, it is to be blent by fermented black ginkgo kernels extractive and existing soy sauce to form; Its ratio of blending is the fermented black ginkgo kernels extractive: soy sauce is the 1:15 ratio.
A kind of preparation method of fermented black ginkgo soy sauce, its preparation process is: the black food containing gingko almond that will ferment, place the stainless-steel pan extractive, with endure black food containing gingko almond juice and existing soy sauce blend, namely make fermented black ginkgo soy sauce.
A kind of preparation method of described fermented black ginkgo soy sauce, it is characterized in that, its process of blending is that 1 kilogram of fermented black ginkgo kernels is placed in the stainless-steel pan, add 25 kilograms in water, the temperature fire boils, be boiled into 5 kilograms in black food containing gingko almond juice, 1 kilogram of black food containing gingko almond juice be blended in 15 kilograms of existing soy sauce get final product again.
Black food containing gingko almond of the present invention makes for ZL201110250318.1 or for any preparation method of application number 201210440563.3.
The present invention adopts fermented black ginkgo kernels to prepare the useful technique effect that fermented black ginkgo soy sauce brings and is mainly reflected in the following aspects:
1, the improvement of raw materials of soy sauce, traditional soy sauce mainly is through fermentation by beans and wheat, kinds of protein is comparatively single, be rich in mycoprotein, nucleoprotein and abundant amino acid and the fermented black gingko juice of reduced sugar by interpolation, not only enriched the nutritional labeling of soy sauce, and made the soy sauce goods have the distinctive flavour of ginkgo and health care.
2, the new method of exploitation ginkgo product, ginkgo is through biofermentation, a large amount of ginkgo starches is converted into sugared source, invert sugar content improves, and has increased fragrant and sweet taste, and most of protein is under the effect of enzyme, fully be hydrolyzed to amino acid and polypeptide, aminoacid ingredient is significantly improved, not only easier to be digested, more increased the delicate flavour of soy sauce.
3, enriched the deep processing of ginkgo fruit, food containing gingko almond is for a long time mainly as Chinese medicine and Cooking Materials, the product of its deep processing seldom, the present invention utilizes fermented black ginkgo kernels to make black ginkgo soy sauce, has opened up the frontier that ginkgo is used.
4, the present invention replaces the food additives blended soy sauces such as condiment liquid made of dydrolyzed vegetable protein with the fermented black gingko juice, and the toxicant of fermented black ginkgo kernels is removed, saved numerous and diverse process of ginkgo detoxification, and several amino acids, content of reducing sugar is high, not only the sweet acid of mouthfeel is non-stimulated for manufactured goods, and distributing the strong fragrance that can trigger appetite, and has the immunity of enhancing, regulate blood sugar, reduce serum cholesterol, increase coronary flow, improving the functions such as brain circulation, is cardiovascular and cerebrovascular disease, hyperglycaemia, hypertension, hyperlipidemia, the rather good flavouring that old dementia patients is edible.
5, the vegetal pole horn of plenty of ginkgo further is developed as black ginkgo soy sauce with it, utilizes the flavouring of people's meals to bring into play its nutrition and health care, will bring benefit to the mankind, and has than profound significance.
The specific embodiment
The present invention is further illustrated below by embodiment:
Fermented black ginkgo kernels, adopt the preparation method of patent ZL201110250318.1 and make: the clean food containing gingko almond that at first will remove shell and endotesta is immersed in per kilogram and contains lactic acid bacteria 100 hundred million-one trillion and 0.5-1%(weight ratio) in the cultivation and fermentation liquid of brown sugar, pull to the greatest extent bacterium liquid of drop after 18-28 hour out in 32-36 ℃ of fermentation, then put 29-33 ℃ of the inherent temperature of rustless steel container, in the environment of humidity 70-85% spontaneous fermentation 1-3 days, after getting the fermented black ginkgo kernels intermediate, airtight container, again through temperature 70-80 ℃, humidity 75-95% makes black food containing gingko almond intermediate self fermentation after 13-18 days, gets fermented black ginkgo kernels.
Fermented black ginkgo kernels, adopt the preparation method of CN201210440563.3 to make: the food containing gingko almond that will peel off shell is put into 90-100 ℃ hot water, slowly stir and dragged for Sheng in 2-3 minute and deposit in the pond of cold water, the water flushing of light rubbing limit, limit, remove endotesta, drag in the stainless steel sift, behind the most surface moisture of drop, the clean kernel of ginkgo is put into the adjustable temperature control wet tank, and then the control temperature makes food containing gingko almond self fermentation at 60-65 ℃, humidity 85-100%, after 8-10 days, then, take out food containing gingko almond and placed shady and cool ventilation the 1-2 of place days, namely get black food containing gingko almond.
Embodiments of the invention, used fermented black ginkgo kernels can adopt above any method to make.
Black food containing gingko almond with fermenting places the stainless-steel pan extractive, and toatl proportion is the fermented black gingko juice: soy sauce is 1:15, can obtain fermented black ginkgo soy sauce.
Embodiment:
Place stainless-steel pan to add 25 kilograms in water 1 kilogram of fermented black ginkgo kernels, slow fire boils, and is boiled into 5 kilograms in black food containing gingko almond juice, 1 kilogram of black food containing gingko almond juice is blended in 15 kilograms of existing soy sauce again, namely makes fermented black ginkgo soy sauce.
Replace the food additives blended soy sauces such as condiment liquid made of dydrolyzed vegetable protein with the fermented black gingko juice, color and luster: sepia, bright-coloured, glossy; Figure: clarification, deposit-free; Flavour: deliciousness, salty comfortable mouthful, distinguish the flavor of mellow.The index such as amino acid, reduced sugar content all can be up to state standards fully.
Claims (3)
1. fermented black ginkgo soy sauce it is characterized in that being blent by fermented black ginkgo kernels extractive and existing soy sauce and forms, and its ratio of blending is the fermented black ginkgo kernels extractive: soy sauce is the 1:15 ratio; Method step is: the black food containing gingko almond that will ferment, place the stainless-steel pan extractive, and black food containing gingko almond juice and the existing soy sauce endured are blent, namely make fermented black ginkgo soy sauce;
Wherein the process of blending is: 1 kilogram of fermented black ginkgo kernels is placed stainless-steel pan, add 25 kilograms in water, warm fire boils, and is boiled into 5 kilograms in black food containing gingko almond juice, 1 kilogram of black food containing gingko almond juice is blended in 15 kilograms of existing soy sauce to get final product again.
2. the preparation method of a fermented black ginkgo soy sauce is characterized in that preparation process is: the black food containing gingko almond that will ferment, place the stainless-steel pan extractive, with endure black food containing gingko almond juice and existing soy sauce blend, namely make fermented black ginkgo soy sauce.
3. the preparation method of a kind of fermented black ginkgo soy sauce as claimed in claim 2, it is characterized in that, its process of blending is: 1 kilogram of fermented black ginkgo kernels is placed stainless-steel pan, add 25 kilograms in water, the temperature fire boils, be boiled into 5 kilograms in black food containing gingko almond juice, 1 kilogram of black food containing gingko almond juice be blended in 15 kilograms of existing soy sauce get final product again.
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| CN2012105083995A CN102934791A (en) | 2012-12-03 | 2012-12-03 | Fermented black ginkgo soy sauce and preparation method of fermented black ginkgo soy sauce |
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| CN2012105083995A CN102934791A (en) | 2012-12-03 | 2012-12-03 | Fermented black ginkgo soy sauce and preparation method of fermented black ginkgo soy sauce |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689529A (en) * | 2013-12-30 | 2014-04-02 | 徐州绿之野生物食品有限公司 | Fermented black medlar soy and preparation method thereof |
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| KR20020071421A (en) * | 2001-03-05 | 2002-09-12 | 이해룡 | The manufacture method of a tonic ginseng |
| KR20040064510A (en) * | 2003-01-13 | 2004-07-19 | (주)행림원 | a |
| CN1605280A (en) * | 2003-10-08 | 2005-04-13 | 王元美 | Gingkgo white sauce and its production method |
| CN101797034A (en) * | 2010-03-26 | 2010-08-11 | 李昌浩 | Fermenting black garlic soy sauce and manufacturing method thereof |
| CN102132860A (en) * | 2011-03-31 | 2011-07-27 | 弓正田 | Method for preparing fruit and vegetable health-care soy sauce and fruit and vegetable health-care soy sauce |
| CN102318847A (en) * | 2011-08-23 | 2012-01-18 | 范文杰 | Fermented black ginkgo kernels, and preparation method thereof |
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2012
- 2012-12-03 CN CN2012105083995A patent/CN102934791A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020071421A (en) * | 2001-03-05 | 2002-09-12 | 이해룡 | The manufacture method of a tonic ginseng |
| KR20040064510A (en) * | 2003-01-13 | 2004-07-19 | (주)행림원 | a |
| CN1605280A (en) * | 2003-10-08 | 2005-04-13 | 王元美 | Gingkgo white sauce and its production method |
| CN101797034A (en) * | 2010-03-26 | 2010-08-11 | 李昌浩 | Fermenting black garlic soy sauce and manufacturing method thereof |
| CN102132860A (en) * | 2011-03-31 | 2011-07-27 | 弓正田 | Method for preparing fruit and vegetable health-care soy sauce and fruit and vegetable health-care soy sauce |
| CN102318847A (en) * | 2011-08-23 | 2012-01-18 | 范文杰 | Fermented black ginkgo kernels, and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689529A (en) * | 2013-12-30 | 2014-04-02 | 徐州绿之野生物食品有限公司 | Fermented black medlar soy and preparation method thereof |
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Application publication date: 20130220 |