CN103385449B - Chinese milk vetch soy - Google Patents
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- CN103385449B CN103385449B CN201310305332.6A CN201310305332A CN103385449B CN 103385449 B CN103385449 B CN 103385449B CN 201310305332 A CN201310305332 A CN 201310305332A CN 103385449 B CN103385449 B CN 103385449B
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Abstract
The invention discloses Chinese milk vetch soy. Chinese milk vetch stems and leaves rich in proteins and health care ingredients are subjected to pre-treatment, proportioning, blending, starter making, fermentation, oil sprinkling and loading. The Chinese milk vetch soy has effects of clearing heat and removing toxins, dispelling wind and improving eyesight, and invigorating spleen and tonifying qi, has a dark brown color, a thick soy fragrance and a mellow taste. The Chinese milk vetch soy can improve soil fertility, reduce a fertilizer application amount, improve a yield and effects, improve an agroecological environment, and promote new rural construction.
Description
Technical field
The present invention relates to a kind of preparation method of soy sauce, specifically select the Chinese milk vetch cauline leaf of tool health care composition, be added into wheat and dregs of beans, produce a kind of method of nutrient health-care sauce.
Background technology
Chinese milk vetch, have another name called Astragalus annual or more year raw herbaceous plant, also known as Chinese milk vetch, safflower dish, Astragalus sinicus." Chinese medicine voluminous dictionary " carries: safflower dish, micro-sweet, pungent, and flat, tool is clearing heat and detoxicating, dispelling pathogenic wind for improving eyesight, cooling blood and hemostasis effect; Cure mainly abscess of throat, wind productive cough is coughed, red eye, swell pain, thrombocytopenic purpura, furunculosis, herpes zoster, hemorrhoid, traumatism and bleeding." national Chinese herbal medicine compilation " carries: Chinese milk vetch, tool dispelling pathogenic wind for improving eyesight, strengthening the spleen and replenishing qi, removing toxic substances pain relieving.
Chinese milk vetch cauline leaf is containing rich in protein, group vitamins compound, chlorophyll, carrotene etc., wherein therefrom extract the crude protein of gained, Chinese milk vetch leaf is containing rich in protein, group vitamins compound, chlorophyll, carrotene etc., wherein therefrom extract the crude protein of gained, containing protein 50-60%, total amino acid content is 27.07 %, except sulfur-containing amino acid, other essential amino acids content is higher, is the high-quality of soy sauce brewing, preferred feedstock.
Along with the raising of people's living standard, increasing to the food demand amount of tool health value, deep development is carried out to Chinese milk vetch, is made into health-care sauce, have not yet to see report and launch.
Summary of the invention
The object of the invention is the Chinese milk vetch cauline leaf selecting tool health care composition, by its enzymolysis, be added into dregs of beans, wheat, by given technique, produce a kind of Chinese milk vetch soy.
The present invention is achieved in that
A kind of Chinese milk vetch soy, is characterized in that: adopt following steps to make:
A, dregs of beans pretreatment: dregs of beans is removed impurity, put into digesting apparatus, after adding cleaning, the heavy 1-1.5 of dregs of beans temperature is doubly the water of 80-90 DEG C, stir, in 70-75 DEG C of condition, keep 10-20 minute, in rearmounted pressure vessel, adjustment pressure is 0.5-0.6MPa, through 30-45 second, make dregs of beans water content to 60-65% weight ratio, make bean cake powder;
B, wheat pretreatment: wheat is through removal of impurities, and enter in parch equipment, temperature control 175-180 DEG C roasts 5-20 minute, to outward appearance in golden yellow, broken with the disintegrating apparatus that 40 order mesh screens are housed after being cooled to normal temperature, make stir-fry flour;
C, Chinese milk vetch pretreatment: get the fresh cauline leaf of full-bloom stage dish Chinese milk vetch, remove deadwood, impurity, be cut into 3-5 centimeter length segment, drop into pulverizer and be ground into rotten slurry, add the cellulase of rotten slurry slurry weight 0.04-0.1% again, the pectase of 0.02-0.04%, the protease of 0.1-0.15% carries out united hydrolysis, united hydrolysis temperature is 40-45 DEG C, and the time is 40-60 minute, obtained Chinese milk vetch gruel slurry;
D, batching, mixing: get bean cake powder 70-90 weight portion, fry flour 80-100 weight portion, 35-45 weight portion, aspergillus oryzae bacterial classification 1-2 weight portion are starched in Chinese milk vetch gruel, fully mix evenly, make curved billet;
E, koji: curved billet is entered rotary disc-type Automatic curve making machine, adopt general automatic technology to obtain into song;
F, fermentation: will become bent and drop in fermentation tank, and be added into the saline solution of 150-200 weight portion 8-10 Baume degrees, limit edged stirs, obtained sauce wine with dregs, the sauce wine with dregs made is in 40-42 DEG C of environment after heat-preservation fermentation 8-10 days, and overturning sauce wine with dregs once, makes the temperature of levels, uniform moisture consistent; After sauce wine with dregs temperature is dropped to 32 DEG C, be incubated 28-32 DEG C of fermentation 5-8 days, when sauce wine with dregs pH value is down to 5, add Lu Shi yeast to 10
5more than individual/milliliter sauce wine with dregs, control sauce wine with dregs temperature at 28-35 DEG C, fermentation 50-60 days, makes sauce unstrained spirits;
G, drench oil, canned: dropped in filter press by sauce unstrained spirits, below press filtration to sauce unstrained spirits water content to 28% weight ratio, filtrate staticly settles 5-10 days, by the press filtration of diatomite plate and frame filter press, filtrate, after conventional process for sterilizing sterilization, is packed with food-grade packing container, obtained finished product Chinese milk vetch soy;
H, inspection, storage: finished product Chinese milk vetch soy, through after the assay was approved, enters in ventilation, dry storehouse and stores.
In invention, before interpolation Lu Shi yeast, also can add honeysuckle gruel slurry, to improve the mouthfeel of finished product, flavour and health value further.
The present invention adopts the dish Chinese milk vetch cauline leaf containing abundant protein, tool health care composition, is made through steps such as pretreatment, batching, mixing, koji, fermentation, pouring are oily, canned.Finished product Chinese milk vetch soy tool is clearing heat and detoxicating, dispelling pathogenic wind for improving eyesight, strengthening the spleen and replenishing qi effect, color and luster is deeply brown, sauce aromatic strongly fragrant, flavour is mellow, has the distinctive blue or green fragrance of Chinese milk vetch.Adopt cheap, rich proteinaceous Chinese milk vetch cauline leaf as primary raw material, instead of traditional high protein raw material, obviously can reduce production cost, while providing a newcomer for soy sauce family, can culture fertility, reduce fertilizer application amount, promote increasing peasant income synergy and improve agroecological environment, with the new countryside construction of boosting China and fine rural construction.
Below in conjunction with embodiment, the invention will be further described.
Detailed description of the invention
Embodiment 1, a kind of Chinese milk vetch soy, adopts following steps to make:
1, dregs of beans pretreatment: dregs of beans is removed impurity, put into digesting apparatus, after adding cleaning, dregs of beans weighs the water that the temperature of 1 times is 80 DEG C, stir, keep 20 minutes in 70 DEG C of conditions, in rearmounted pressure vessel, adjustment pressure is 0.5MPa, through 45 seconds, make dregs of beans water content to 65% weight ratio, make bean cake powder;
2, wheat pretreatment: wheat, through removal of impurities, enters in parch equipment, and temperature control 175 DEG C roasts 15 minutes, to outward appearance in golden yellow, broken with the disintegrating apparatus that 40 order mesh screens are housed after being cooled to normal temperature, make stir-fry flour;
3, Chinese milk vetch pretreatment: get the fresh cauline leaf of full-bloom stage dish Chinese milk vetch, remove deadwood, impurity, be cut into 3-5 centimeter length segment, drop into pulverizer and be ground into rotten slurry, add the cellulase of rotten slurry slurry weight 0.04% again, the pectase of 0.02%, the protease of 0.1% carries out united hydrolysis, united hydrolysis temperature is 40 DEG C, and the time is 60 minutes, obtained Chinese milk vetch gruel slurry;
4, prepare burden, mix: get bean cake powder 70 kilograms, stir-fry flour 80 kilograms, Chinese milk vetch gruel slurry 35 kilograms, aspergillus oryzae bacterial classification 1.5 kilograms, fully mix evenly, make curved billet;
5, koji: curved billet is entered rotary disc-type Automatic curve making machine, adopts general automatic technology to obtain into song;
6, ferment: will become bent and drop in fermentation tank, and be added into the saline solution of 150 kilogram of 10 Baume degrees, limit edged stirs, obtained sauce wine with dregs, heat-preservation fermentation is after 8 days in 40-42 DEG C of environment for the sauce wine with dregs made, and overturning sauce wine with dregs once, makes the temperature of levels, uniform moisture consistent; After sauce wine with dregs temperature is dropped to 32 DEG C, be incubated 28-32 DEG C of fermentation 6 days, when sauce wine with dregs pH value is down to 5, add Lu Shi yeast to 10
5more than individual/milliliter sauce wine with dregs, control sauce wine with dregs temperature at 28-32 DEG C, ferment 50 days, make sauce unstrained spirits;
7, pouring is oily, canned: dropped in filter press by sauce unstrained spirits, below press filtration to sauce unstrained spirits water content to 28% weight ratio, filtrate staticly settles 7 days, by the press filtration of diatomite plate and frame filter press, filtrate is after pasteurization sterilization, canned with sterile glass vials, obtained finished product Chinese milk vetch soy;
8, check, store: finished product Chinese milk vetch soy, through after the assay was approved, enters in ventilation, dry storehouse and stores.
Embodiment 2, a kind of Chinese milk vetch soy, adopts following steps to make:
1, dregs of beans pretreatment: dregs of beans is removed impurity, put into digesting apparatus, after adding cleaning, dregs of beans weighs the water that the temperature of 1.5 times is 90 DEG C, stir, keep 10 minutes in 75 DEG C of conditions, in rearmounted pressure vessel, adjustment pressure is 0.6MPa, through 30 seconds, make dregs of beans water content to 60% weight ratio, make bean cake powder;
2, wheat pretreatment: wheat, through removal of impurities, enters in parch equipment, and temperature control 180 DEG C roasts 10 minutes, to outward appearance in golden yellow, broken with the disintegrating apparatus that 40 order mesh screens are housed after being cooled to normal temperature, make stir-fry flour;
3, Chinese milk vetch pretreatment: get the fresh cauline leaf of full-bloom stage dish Chinese milk vetch, remove deadwood, impurity, be cut into 3-5 centimeter length segment, drop into pulverizer and be ground into rotten slurry, add the cellulase of rotten slurry slurry weight 0.1% again, the pectase of 0.04%, the protease of 0.15% carries out united hydrolysis, united hydrolysis temperature is 45 DEG C, and the time is 40 minutes, obtained Chinese milk vetch gruel slurry;
4, honeysuckle pretreatment: get dry honeysuckle, after cleaning up, puts in container, adds the water soaking 4.5 hours that dry honeysuckle weighs 10 times, after to drop in the beater that 60 order mesh screens are housed together with immersion water and break into gruel, obtained honeysuckle gruel slurry;
5, prepare burden, mix: get bean cake powder 90 kilograms, stir-fry flour 100 kilograms, Chinese milk vetch gruel slurry 45 kilograms, aspergillus oryzae bacterial classification 2 kilograms, fully mix evenly, make curved billet;
6, koji: curved billet is entered rotary disc-type Automatic curve making machine, adopts general automatic technology to obtain into song;
7, ferment: will become bent and drop in fermentation tank, and be added into the saline solution of 200 kilogram of 8 Baume degrees, limit edged stirs, obtained sauce wine with dregs, heat-preservation fermentation is after 10 days in 40-42 DEG C of environment for the sauce wine with dregs made, and overturning sauce wine with dregs once, makes the temperature of levels, uniform moisture consistent; After sauce wine with dregs temperature is dropped to 32 DEG C, be incubated 28-32 DEG C fermentation 8 days, when sauce wine with dregs pH value is down to 5, add honeysuckle gruel slurry 20 kilograms, add Lu Shi yeast to 10 again after stirring
5more than individual/milliliter sauce wine with dregs, control sauce wine with dregs temperature at 30-35 DEG C, ferment 60 days, make sauce unstrained spirits;
8, pouring is oily, canned: dropped in filter press by sauce unstrained spirits, below press filtration to sauce unstrained spirits water content to 28% weight ratio, filtrate staticly settles 10 days, by the press filtration of diatomite plate and frame filter press, filtrate, after conventional process for sterilizing sterilization, is packed with sterile glass vials, obtained finished product Chinese milk vetch soy;
9, check, store: finished product Chinese milk vetch soy, through after the assay was approved, enters in ventilation, dry storehouse and stores.
Described conventional sterilization technique be pasteurization or microwave disinfection method any one.
Honeysuckle, has another name called honeysuckle, and be the flower of the perennial half evergreen winding bejuco of Caprifoliaceae, taste is sweet, cold in nature, enters lung, the heart, stomach warp, is described as clearing heat and detoxicating good medicine from ancient times; The sweet cold air fragrance of its property, clear heat with drugs of sweet flavour and cold nature and not injuring one's stomach, fragrance thoroughly reaches and can be eliminating evil, clearing heat and detoxicating, thin nourish throat, relieving restlessness of relieving summer heat, anti-inflammatory lipopenicillinase, can dispelling wind-heat, also kind removing summer-heat blood poison, for various febrile disease, as body heat, dermexanthesis, send out the cards such as spot, hot carbuncle carbuncle, abscess of throat, equal Be very effective.
In embodiments of the invention 2, before adding Lu Shi yeast, honeysuckle gruel slurry is with the addition of in sauce wine with dregs, product is made to increase the fragrance that with the addition of honeysuckle, simultaneously, because honeysuckle tool is clearing heat and detoxicating, dredge the health-care effect of nourish throat, more make finished product Chinese milk vetch soy add health-care efficacy that is clearing heat and detoxicating, anti-inflammatory lipopenicillinase, its color and luster, taste, flavour, health value obtain further raising.
Above embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that the common engineers and technicians in this area make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determine.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a Chinese milk vetch soy, is characterized in that: adopt following steps to make:
A, dregs of beans pretreatment: dregs of beans is removed impurity, put into digesting apparatus, after adding cleaning, dregs of beans weighs the water that the temperature of 1.5 times is 90 DEG C, stir, keep 10 minutes in 75 DEG C of conditions, in rearmounted pressure vessel, adjustment pressure is 0.6MPa, through 30 seconds, make dregs of beans water content to 60% weight ratio, make bean cake powder;
B, wheat pretreatment: wheat, through removal of impurities, enters in parch equipment, and temperature control 180 DEG C roasts 10 minutes, to outward appearance in golden yellow, broken with the disintegrating apparatus that 40 order mesh screens are housed after being cooled to normal temperature, make stir-fry flour;
C, Chinese milk vetch pretreatment: get the fresh cauline leaf of full-bloom stage dish Chinese milk vetch, remove deadwood, impurity, be cut into 3-5 centimeter length segment, drop into pulverizer and be ground into rotten slurry, add the cellulase of rotten slurry slurry weight 0.1% again, the pectase of 0.04%, the protease of 0.15% carries out united hydrolysis, united hydrolysis temperature is 45 DEG C, and the time is 40 minutes, obtained Chinese milk vetch gruel slurry;
D, honeysuckle pretreatment: get dry honeysuckle, after cleaning up, put in container, adds the water soaking 4.5 hours that dry honeysuckle weighs 10 times, after to drop in the beater that 60 order mesh screens are housed together with immersion water and break into gruel, obtained honeysuckle gruel slurry;
E, batching, mixing: get bean cake powder 90 kilograms, stir-fry flour 100 kilograms, Chinese milk vetch gruel slurry 45 kilograms, aspergillus oryzae bacterial classification 2 kilograms, fully mix evenly, make curved billet;
F, koji: curved billet is entered rotary disc-type Automatic curve making machine, adopt general automatic technology to obtain into song;
G, fermentation: will become bent and drop in fermentation tank, and be added into the saline solution of 200 kilogram of 8 Baume degrees, limit edged stirs, obtained sauce wine with dregs, heat-preservation fermentation is after 10 days in 40-42 DEG C of environment for the sauce wine with dregs made, and overturning sauce wine with dregs once, makes the temperature of levels, uniform moisture consistent; After sauce wine with dregs temperature is dropped to 32 DEG C, be incubated 28-32 DEG C fermentation 8 days, when sauce wine with dregs pH value is down to 5, add honeysuckle gruel slurry 20 kilograms, add Lu Shi yeast to 10 again after stirring
5more than individual/milliliter sauce wine with dregs, control sauce wine with dregs temperature at 30-35 DEG C, ferment 60 days, make sauce unstrained spirits;
H, drench oil, canned: dropped in filter press by sauce unstrained spirits, below press filtration to sauce unstrained spirits water content to 28% weight ratio, filtrate staticly settles 10 days, by the press filtration of diatomite plate and frame filter press, filtrate, after conventional process for sterilizing sterilization, is packed with sterile glass vials, obtained finished product Chinese milk vetch soy;
I, inspection, storage: finished product Chinese milk vetch soy, through after the assay was approved, enters in ventilation, dry storehouse and stores.
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| CN201310305332.6A CN103385449B (en) | 2013-07-21 | 2013-07-21 | Chinese milk vetch soy |
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| CN102669633A (en) * | 2012-06-24 | 2012-09-19 | 刘三保 | Production method for rhus chinensis soy sauce |
| CN103205356A (en) * | 2013-04-18 | 2013-07-17 | 魏巍 | Astragalus sinicus vinegar |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669633A (en) * | 2012-06-24 | 2012-09-19 | 刘三保 | Production method for rhus chinensis soy sauce |
| CN103205356A (en) * | 2013-04-18 | 2013-07-17 | 魏巍 | Astragalus sinicus vinegar |
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