CN103005379A - Sauce-vinegar for decreasing blood sugar and preparation method of sauce-vinegar - Google Patents

Abstract

The invention discloses a sauce-vinegar for decreasing blood sugar, which comprises the following raw materials in parts by weight: 95-105 parts of soybeans, 20-25 parts of wheat, 5-8 parts of mulberries, 10 parts of Puerh tea, 35-45 parts of corns, 3-4 parts of ginseng, 5-7 parts of rehmannia roots, 3-4 parts of pumpkin leaves, 100-105 parts of vinegar, 1-1.5 parts of red yeast rice, 1-1.2 parts of petasites japonicus and 1-2 parts of sugarcane tops. According to the invention, traditional sauce and vinegar are subjected to mixed processing, so that the blending time is saved, a product is rich in fragrance and suitably sour and sweet, and added mulberry leaves, mulberries, pumpkin leaves and Puerh tea have a good effect of decreasing blood sugar; and in the process of carrying out inoculation by using the red yeast rice, fermented grains are added in two times, and a carbon source and a nitrogen source are timely supplemented, so that the full development and reproduction of aspergillus are prompted, and the quality of final products is enhanced.

Description

A kind of hypoglycemic soy sauce vinegar and preparation method thereof

Technical field

The present invention relates generally to a kind of hypoglycemic soy sauce vinegar and preparation method thereof, belongs to field of food.

Background technology

People are when having dinner, mostly like with a little butterfly, put some soy sauce, vinegar and sesame oil, garlic, ginger or capsicum etc. in the dish, if grasp improper the phenomenon that the soy sauce multiple spot is selected less or the vinegar multiple spot is put less will appear, suit one's taste and caused impact, the sauce oil and vinegar all is requisite flavoring in the life, and direct relation the healthy of people, and the sauce oil and vinegar that therefore has health care value all is the direction that people pursue.

Summary of the invention

The object of the invention is exactly for a kind of soy sauce vinegar and preparation method thereof is provided.

The present invention is achieved by the following technical solutions:

1, a kind of hypoglycemic soy sauce vinegar is characterized in that it is comprised of the raw material of following weight parts:

Dish 1-1.2, sugarcane top 1-2 are revealed in soya bean 95-105, wheat 20-25, mulberries 5-8, Pu'er tea 8-10, corn 35-45, ginseng 3-4, glutinous rehmannia 5-7, cushaw leaf 3-4, mulberry leaf 5-6, vinegar 100-105, red colouring agent for food, also used as a Chinese medicine 1-1.5, mountain.

2, a kind of preparation method of hypoglycemic soy sauce vinegar as claimed in claim 1 is characterized in that may further comprise the steps:

(1) raw material is processed: soya bean, wheat, corn, the mulberries of above-mentioned weight portion are mixed with the water of the 40-50% of mixed weight, stirred rear boiling 0.8-1.2 hour, boil, pulverize after the discharging, spread out, be cooled to 35-45 ℃, make the material unstrained spirits;

(2) inoculation: ginseng, glutinous rehmannia, Pu'er tea, cushaw leaf, mulberry leaf, mountain dew dish, the sugarcane top co-grinding of above-mentioned weight portion are added 6-8 water boiling doubly, filter to get filter residue and filtrate, filter residue is mixed with above-mentioned material unstrained spirits, stir, get compound, get the 70-80% of compound weight, add the salt solution of the Baume degrees 10-12 of 6-8%, material unstrained spirits humidity 80-90% is by the 3-4% inoculation aspergillus oryzae of this weight;

(3) secondary fermentation: the sauce unstrained spirits places the fermenting cellar standing for fermentation, and front 3-5 days control sauce unstrained spirits temperature are at 40-45 ℃, and control sauce unstrained spirits temperature was at 55-60 ℃ in 6-10 days; Begin to add the filtrate mixing of remaining compound, red colouring agent for food, also used as a Chinese medicine, step (2) on the 11st day, inoculate the aspergillus oryzae of 1-2%, the aspergillus niger of 1-2%, the monascus of 1-2%; Continue fermentation, control sauce unstrained spirits temperature was at 50-55 ℃ in front 5-7 days; Turn over unstrained spirits once in every 10-15 days, and total fermentation time 60-75 days, made ripe sauce unstrained spirits;

(4) squeezing: ripe sauce unstrained spirits is obtained raw sauce through squeezing;

(5) raw sauce is mixed with the vinegar of above-mentioned weight portion, boils heating 25-35 minute,, namely get described hypoglycemic soy sauce vinegar.

Advantage of the present invention is:

The present invention produces traditional sauce oil and vinegar hybrid process, saved the time of allotment, product gives off a strong fragrance, mulberry leaf, mulberries, cushaw leaf and the Pu'er tea of sour and sweet palatability, adding have good effect of lowering blood sugar, in with the aspergillus oryzae inoculation, to expect that unstrained spirits adds at twice, and in time replenished Carbon and nitrogen sources, and impelled the Aspergillus breeding that reaches full growth, strengthened the quality of final products.

The specific embodiment

Embodiment 1

A kind of hypoglycemic soy sauce vinegar, it is comprised of the raw material of following weight parts (kilogram):

Dish 1.2, sugarcane top 1 are revealed in soya bean 95, wheat 20, mulberries 5, Pu'er tea 10, corn 45, ginseng 4, glutinous rehmannia 7, cushaw leaf 3, mulberry leaf 5, vinegar 100, red colouring agent for food, also used as a Chinese medicine 1, mountain.

The preparation method may further comprise the steps:

(1) raw material is processed: soya bean, wheat, corn, the mulberries of above-mentioned weight portion are mixed with the water of the 40-50% of mixed weight, stirred rear boiling 0.8-1.2 hour, boil, pulverize after the discharging, spread out, be cooled to 35-45 ℃, make the material unstrained spirits;

(2) inoculation: ginseng, glutinous rehmannia, Pu'er tea, cushaw leaf, mulberry leaf, mountain dew dish, the sugarcane top co-grinding of above-mentioned weight portion are added 6-8 water boiling doubly, filter to get filter residue and filtrate, filter residue is mixed with above-mentioned material unstrained spirits, stir, get compound, get the 70-80% of compound weight, add the salt solution of the Baume degrees 10-12 of 6-8%, material unstrained spirits humidity 80-90% is by the 3-4% inoculation aspergillus oryzae of this weight;

(3) secondary fermentation: the sauce unstrained spirits places the fermenting cellar standing for fermentation, and front 3-5 days control sauce unstrained spirits temperature are at 40-45 ℃, and control sauce unstrained spirits temperature was at 55-60 ℃ in 6-10 days; Begin to add the filtrate mixing of remaining compound, red colouring agent for food, also used as a Chinese medicine, step (2) on the 11st day, inoculate the aspergillus oryzae of 1-2%, the aspergillus niger of 1-2%, the monascus of 1-2%; Continue fermentation, control sauce unstrained spirits temperature was at 50-55 ℃ in front 5-7 days; Turn over unstrained spirits once in every 10-15 days, and total fermentation time 60-75 days, made ripe sauce unstrained spirits;

(4) squeezing: ripe sauce unstrained spirits is obtained raw sauce through squeezing;

(5) raw sauce is mixed with the vinegar of above-mentioned weight portion, boils heating 25-35 minute,, namely get described hypoglycemic soy sauce vinegar.

The soy sauce vinegar unique flavor that the present invention makes has very high health care and is worth.

Claims (2)

1. hypoglycemic soy sauce vinegar is characterized in that it is comprised of the raw material of following weight parts:

Dish 1-1.2, sugarcane top 1-2 are revealed in soya bean 95-105, wheat 20-25, mulberries 5-8, Pu'er tea 8-10, corn 35-45, ginseng 3-4, glutinous rehmannia 5-7, cushaw leaf 3-4, mulberry leaf 5-6, vinegar 100-105, red colouring agent for food, also used as a Chinese medicine 1-1.5, mountain.

2. the preparation method of a hypoglycemic soy sauce vinegar as claimed in claim 1 is characterized in that may further comprise the steps:

(1) raw material is processed: soya bean, wheat, corn, the mulberries of above-mentioned weight portion are mixed with the water of the 40-50% of mixed weight, stirred rear boiling 0.8-1.2 hour, boil, pulverize after the discharging, spread out, be cooled to 35-45 ℃, make the material unstrained spirits;

(2) inoculation: ginseng, glutinous rehmannia, Pu'er tea, cushaw leaf, mulberry leaf, mountain dew dish, the sugarcane top co-grinding of above-mentioned weight portion are added 6-8 water boiling doubly, filter to get filter residue and filtrate, filter residue is mixed with above-mentioned material unstrained spirits, stir, get compound, get the 70-80% of compound weight, add the salt solution of the Baume degrees 10-12 of 6-8%, material unstrained spirits humidity 80-90% is by the 3-4% inoculation aspergillus oryzae of this weight;

(3) secondary fermentation: the sauce unstrained spirits places the fermenting cellar standing for fermentation, and front 3-5 days control sauce unstrained spirits temperature are at 40-45 ℃, and control sauce unstrained spirits temperature was at 55-60 ℃ in 6-10 days; Begin to add the filtrate mixing of remaining compound, red colouring agent for food, also used as a Chinese medicine, step (2) on the 11st day, inoculate the aspergillus oryzae of 1-2%, the aspergillus niger of 1-2%, the monascus of 1-2%; Continue fermentation, control sauce unstrained spirits temperature was at 50-55 ℃ in front 5-7 days; Turn over unstrained spirits once in every 10-15 days, and total fermentation time 60-75 days, made ripe sauce unstrained spirits;

(4) squeezing: ripe sauce unstrained spirits is obtained raw sauce through squeezing;

(5) raw sauce is mixed with the vinegar of above-mentioned weight portion, boils heating 25-35 minute,, namely get described hypoglycemic soy sauce vinegar.