CN103005379B - 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, in dish, put some soy sauce, vinegar and sesame oil, garlic, ginger or capsicum etc., if grasp the improper phenomenon that soy sauce multiple spot is selected less or vinegar multiple spot is put less that just there will be, suit one's taste and caused impact, sauce oil and vinegar is all requisite flavoring in life, and direct relation the healthy of people, and the sauce oil and vinegar therefore with health care value is all 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 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 preparation method for hypoglycemic soy sauce vinegar as claimed in claim 1, is characterized in that comprising the following steps:

(1) raw material is processed: the soya bean of above-mentioned weight portion, wheat, corn, mulberries are mixed with the water of the 40-50% of mixed weight, and after stirring, boiling 0.8-1.2 hour, boils, and after discharging, pulverizes, and spreads out, is cooled to 35-45 ℃, makes material unstrained spirits;

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

(4) secondary fermentation: sauce unstrained spirits is placed in fermenting cellar standing for fermentation, controls sauce unstrained spirits temperature for front 3-5 days at 40-45 ℃, within 6-10 days, controls sauce unstrained spirits temperature at 55-60 ℃; Within the 11st day, start to add the filtrate of remaining compound, red colouring agent for food, also used as a Chinese medicine, step (2) to mix, inoculate the aspergillus oryzae of 1-2%, the monascus of the aspergillus niger of 1-2%, 1-2%; Continue fermentation, within front 5-7 days, control sauce unstrained spirits temperature at 50-55 ℃; Every 10-15 days turns over unstrained spirits once, and total fermentation time 60-75 days makes ripe sauce unstrained spirits;

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

(5) raw sauce is mixed with the vinegar of above-mentioned weight portion, boils heating 25-35 minute,, obtain 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, sour and sweet palatability, the mulberry leaf that add, mulberries, cushaw leaf and Pu'er tea have good effect of lowering blood sugar, in with aspergillus oryzae inoculation, material unstrained spirits is added at twice, and supplemented in time 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 soy sauce vinegar, it by following weight parts (kilogram) raw material form:

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.

Preparation method comprises the following steps:

(1) raw material is processed: the soya bean of above-mentioned weight portion, wheat, corn, mulberries are mixed with the water of the 40-50% of mixed weight, and after stirring, boiling 0.8-1.2 hour, boils, and after discharging, pulverizes, and spreads out, is cooled to 35-45 ℃, makes material unstrained spirits;

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

(4) secondary fermentation: sauce unstrained spirits is placed in fermenting cellar standing for fermentation, controls sauce unstrained spirits temperature for front 3-5 days at 40-45 ℃, within 6-10 days, controls sauce unstrained spirits temperature at 55-60 ℃; Within the 11st day, start to add the filtrate of remaining compound, red colouring agent for food, also used as a Chinese medicine, step (2) to mix, inoculate the aspergillus oryzae of 1-2%, the monascus of the aspergillus niger of 1-2%, 1-2%; Continue fermentation, within front 5-7 days, control sauce unstrained spirits temperature at 50-55 ℃; Every 10-15 days turns over unstrained spirits once, and total fermentation time 60-75 days makes ripe sauce unstrained spirits;

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

(5) raw sauce is mixed with the vinegar of above-mentioned weight portion, boils heating 25-35 minute,, obtain 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 (1)

1. a 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;

The preparation method of described hypoglycemic soy sauce vinegar, comprises the following steps:

(1) raw material is processed: the soya bean of above-mentioned weight portion, wheat, corn, mulberries are mixed with the water of the 40-50% of mixed weight, and after stirring, boiling 0.8-1.2 hour, boils, and after discharging, pulverizes, and spreads out, is cooled to 35-45 ℃, makes material unstrained spirits;

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

(3) secondary fermentation: sauce unstrained spirits is placed in fermenting cellar standing for fermentation, controls sauce unstrained spirits temperature for front 3-5 days at 40-45 ℃, within 6-10 days, controls sauce unstrained spirits temperature at 55-60 ℃; Within the 11st day, start to add the filtrate of remaining compound, red colouring agent for food, also used as a Chinese medicine, step (2) to mix, inoculate the aspergillus oryzae of 1-2%, the monascus of the aspergillus niger of 1-2%, 1-2%; Continue fermentation, within front 5-7 days, control sauce unstrained spirits temperature at 50-55 ℃; Every 10-15 days turns over unstrained spirits once, and total fermentation time 60-75 days makes ripe sauce unstrained spirits;

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

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