CN103478674B - A kind of jerusalem artichoke soybean sauce and preparation method thereof - Google Patents
A kind of jerusalem artichoke soybean sauce and preparation method thereof Download PDFInfo
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- CN103478674B CN103478674B CN201310386765.9A CN201310386765A CN103478674B CN 103478674 B CN103478674 B CN 103478674B CN 201310386765 A CN201310386765 A CN 201310386765A CN 103478674 B CN103478674 B CN 103478674B
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- jerusalem artichoke
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- kudzu
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- gynostemma pentaphylla
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- 240000008892 Helianthus tuberosus Species 0.000 title claims abstract description 24
- 235000003230 Helianthus tuberosus Nutrition 0.000 title claims abstract description 24
- 235000015067 sauces Nutrition 0.000 title claims abstract description 11
- 244000068988 Glycine max Species 0.000 title claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 10
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims abstract description 9
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims abstract description 9
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 9
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 9
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 7
- 240000009206 Hemerocallis fulva Species 0.000 claims abstract description 7
- 235000002941 Hemerocallis fulva Nutrition 0.000 claims abstract description 7
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 241000628997 Flos Species 0.000 claims abstract description 5
- 241000112528 Ligusticum striatum Species 0.000 claims abstract description 5
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract description 5
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims abstract description 5
- 241000508269 Psidium Species 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000010649 ginger oil Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 239000004382 Amylase Substances 0.000 claims description 3
- 102000013142 Amylases Human genes 0.000 claims description 3
- 108010065511 Amylases Proteins 0.000 claims description 3
- 240000006439 Aspergillus oryzae Species 0.000 claims description 3
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 3
- 235000019418 amylase Nutrition 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000000108 ultra-filtration Methods 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 239000008280 blood Substances 0.000 abstract description 7
- 210000004369 blood Anatomy 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 5
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 230000013872 defecation Effects 0.000 abstract description 2
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 201000005577 familial hyperlipidemia Diseases 0.000 abstract description 2
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 210000003205 muscle Anatomy 0.000 abstract description 2
- 230000001717 pathogenic effect Effects 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000003760 hair shine Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of jerusalem artichoke soybean sauce and preparation method thereof, be made up of the raw material of following weight portion: Jerusalem artichoke 100-120, Onion head 60-80, kudzu-vine root powder 10-15, mealy potato 30-40, soy sauce 600-650, gynostemma pentaphylla 2-3, guava root 1-2, leaf of GAIGUO 1-2, Mao Li leaf 1-2, pomelo peel 2-3, tawny daylily 1-2, Flos Albiziae 1-3, pseudo-ginseng 2-3, Ligusticum wallichii 1-2, salt 10-20, water are appropriate.The present invention fills a prescription increases root of kudzu vine composition, energy expelling pathogenic factors from muscles and skin is delivered, hypoglycemic, gynostemma pentaphylla can benefiting qi for tranquillization, hypertension and hyperlipemia, with material combinations such as Jerusalem artichoke, have and accelerate enterocinesia, increase defecation and good effect of weight reducing, blood sugar, balance blood sugar value and good reduction blood sugar effect can be regulated, have good health-care efficacy to diabetes patient, also help fat crowd and eat.
Description
Technical field
The invention belongs to foods processing technique, specifically a kind of jerusalem artichoke soybean sauce and preparation method thereof.
Background technology
Soy sauce, generally with the liquid flavoring that beans, wheat, wheat bran are brewageed.Color and luster bronzing, have unique sauce fragrant, flavour is delicious, helps lend some impetus to appetite.It is the traditional condiment of China.
Jerusalem artichoke has another name called jerusalem artichoke, is rich in the fructose polymers such as starch, synanthrin, edible, cooks or cooks gruel, salted white, shines jerusalem artichoke processed and does, or produce starch and alcohol raw material, has Li Shui dehumidifying, clearing heat and cooling blood, beneficial stomach with in effect.In order to enrich the edible range of Jerusalem artichoke, increase the kind of soy sauce, the flavouring soy sauce of the obtained delicious flavour of processing, nutritious, health care, be the fashion pursuit of people of people, the market space is wide.
Summary of the invention
The object of this invention is to provide a kind of fragrant peppery Jerusalem artichoke pickle and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of jerusalem artichoke soybean sauce, is made up of the raw material of following weight portion: Jerusalem artichoke 100-120, Onion head 60-80, kudzu-vine root powder 10-15, mealy potato 30-40, soy sauce 600-650, gynostemma pentaphylla 2-3, guava root 1-2, leaf of GAIGUO 1-2, Mao Li leaf 1-2, pomelo peel 2-3, tawny daylily 1-2, Flos Albiziae 1-3, pseudo-ginseng 2-3, Ligusticum wallichii 1-2, salt 10-20, water are appropriate.
The preparation method of described jerusalem artichoke soybean sauce, comprises the following steps:
(1), by composition boilings such as gynostemma pentaphylla, leaf of GAIGUO, Mao Liye, pomelo peel, tawny daylilies, filter and remove residue, obtains decoction liquor;
(2), by Jerusalem artichoke, Onion head clean section and cook, pull an oar together with decoction liquor, obtain ginger slurry mud;
(3), kudzu-vine root powder, mealy potato mixing slow fire are fried fragrant, starch mud with ginger to stir and evenly mix, add its total amount 5-15 times water, 20-30 minute is boiled in heating, cools to 45-55 DEG C, adds amylase and stirs lower enzymolysis 2-3 hour, again be heated to boiling, centrifugal filtration, filtrate ultrafiltration obtains ultrafiltrate, and filter residue is stand-by;
(4), by filter residue airing, the aspergillus oryzae of access filter residue weight 0.2-0.3%, ventilate at 30-35 DEG C and place koji 36-40 hour, equal time section turns over bent 2-3 time, adds salt, after the fermentation of lean state height salt, drenching oil, obtains ginger oil;
(5), by ultrafiltrate be concentrated into original volume 25-40%, mix with soy sauce, ginger oil, to obtain final product.
Advantage of the present invention is:
The present invention fills a prescription increases root of kudzu vine composition, energy expelling pathogenic factors from muscles and skin is delivered, hypoglycemic, gynostemma pentaphylla can benefiting qi for tranquillization, hypertension and hyperlipemia, with material combinations such as Jerusalem artichoke, have and accelerate enterocinesia, increase defecation and good effect of weight reducing, blood sugar, balance blood sugar value and good reduction blood sugar effect can be regulated, have good health-care efficacy to diabetes patient, also help fat crowd and eat.
Detailed description of the invention
A kind of jerusalem artichoke soybean sauce, is made up of the raw material of following weight portion (kilogram): Jerusalem artichoke 100, Onion 60, kudzu-vine root powder 10, mealy potato 30, soy sauce 600, gynostemma pentaphylla 2, guava root 1, leaf of GAIGUO 2, Mao Li leaf 1, pomelo peel 3, tawny daylily 2, Flos Albiziae 3, pseudo-ginseng 2, Ligusticum wallichii 2, salt 18, water are appropriate.
The preparation method of described jerusalem artichoke soybean sauce, is characterized in that comprising the following steps:
(1), by composition boilings such as gynostemma pentaphylla, leaf of GAIGUO, Mao Liye, pomelo peel, tawny daylilies, filter and remove residue, obtains decoction liquor;
(2), by Jerusalem artichoke, Onion head clean section and cook, pull an oar together with decoction liquor, obtain ginger slurry mud;
(3), fry fragrant by kudzu-vine root powder, mealy potato mixing slow fire, starch mud with ginger and stir and evenly mix, add its total amount 12 times of water, heating boils 30 minutes, cool to 50 DEG C, add amylase and stir lower enzymolysis 3 hours, be again heated to boiling, centrifugal filtration, filtrate ultrafiltration obtains ultrafiltrate, and filter residue is stand-by;
(4), by filter residue airing, the aspergillus oryzae of access filter residue weight 0.25%, ventilate at 35 DEG C and place koji 40 hours, equal time section turns over bent 3 times, adds salt, after the fermentation of lean state height salt, drenching oil, obtains ginger oil;
(5), by ultrafiltrate be concentrated into original volume 36%, mix with soy sauce, ginger oil, to obtain final product.
Claims (1)
1. a jerusalem artichoke soybean sauce, it is characterized in that, be made up of the raw material of following weight portion: Jerusalem artichoke 100-120, Onion head 60-80, kudzu-vine root powder 10-15, mealy potato 30-40, soy sauce 600-650, guava root 1-2, gynostemma pentaphylla 2-3, leaf of GAIGUO 1-2, Mao Li leaf 1-2, pomelo peel 2-3, tawny daylily 1-2, Flos Albiziae 1-3, pseudo-ginseng 2-3, Ligusticum wallichii 1-2, salt 10-20, water are appropriate;
The preparation method of described jerusalem artichoke soybean sauce, comprises the following steps:
(1), by gynostemma pentaphylla, leaf of GAIGUO, Mao Liye, pomelo peel, tawny daylily, guava root, Flos Albiziae, pseudo-ginseng, Ligusticum wallichii boiling, filter and remove residue, obtains decoction liquor;
(2), by Jerusalem artichoke, Onion head clean section and cook, pull an oar together with decoction liquor, obtain ginger slurry mud;
(3), kudzu-vine root powder, mealy potato mixing slow fire are fried fragrant, starch mud with ginger to stir and evenly mix, add its total amount 5-15 times water, 20-30 minute is boiled in heating, cools to 45-55 DEG C, adds amylase and stirs lower enzymolysis 2-3 hour, again be heated to boiling, centrifugal filtration, filtrate ultrafiltration obtains ultrafiltrate, and filter residue is stand-by;
(4), by filter residue airing, the aspergillus oryzae of access filter residue weight 0.2-0.3%, ventilate at 30-35 DEG C and place koji 36-40 hour, equal time section turns over bent 2-3 time, adds salt, after the fermentation of lean state height salt, drenching oil, obtains ginger oil;
(5), by ultrafiltrate be concentrated into original volume 25-40%, mix with soy sauce, ginger oil, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310386765.9A CN103478674B (en) | 2013-08-30 | 2013-08-30 | A kind of jerusalem artichoke soybean sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310386765.9A CN103478674B (en) | 2013-08-30 | 2013-08-30 | A kind of jerusalem artichoke soybean sauce and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
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| CN103478674A CN103478674A (en) | 2014-01-01 |
| CN103478674B true CN103478674B (en) | 2016-01-27 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172103B (en) * | 2014-08-06 | 2015-11-25 | 广西宁明正珠食品进出口有限公司 | A kind of health-care sauce and preparation method thereof |
| CN104783133A (en) * | 2015-04-14 | 2015-07-22 | 凤台县贵禧酱醋有限公司 | Health-care sauce with bamboo fragrance and preparation method of sauce |
| CN107836690A (en) * | 2017-11-08 | 2018-03-27 | 深圳瑞德源健康科技有限公司 | A kind of jerusalem artichoke flavouring and preparation method thereof |
| CN112956676A (en) * | 2021-03-16 | 2021-06-15 | 加加食品集团股份有限公司 | Preparation method of radix puerariae soy sauce |
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|---|---|---|---|---|
| CN1290491A (en) * | 2000-09-19 | 2001-04-11 | 林绍文 | Sea cucumber sog sauce and its producing method |
| KR20010037104A (en) * | 1999-10-05 | 2001-05-07 | 최인석 | A medicinal plants mixed soybean sauce |
| CN1309922A (en) * | 2001-02-06 | 2001-08-29 | 杨志忠 | Gynostemma pentaphylla soy sauce |
| CN102370154A (en) * | 2010-08-19 | 2012-03-14 | 孙自泰 | Kudzuvine root health-care soybean sauce |
| CN102987335A (en) * | 2012-12-18 | 2013-03-27 | 陈亚萍 | Health-care soy sauce and preparation method thereof |
| CN103039943A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Black Jerusalem artichokes soy sauce and preparation method thereof |
| CN103039942A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Fermented black allium chinensis soy sauce and preparation method thereof |
| CN103223092A (en) * | 2013-05-20 | 2013-07-31 | 广州市云桥生物科技有限公司 | Traditional Chinese medicine composition used for treating bronchial asthma |
| CN103229863A (en) * | 2013-03-29 | 2013-08-07 | 薛朝贵 | Cattle bone-containing black tea beverage for blood fat reduction, and preparation method thereof |
-
2013
- 2013-08-30 CN CN201310386765.9A patent/CN103478674B/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010037104A (en) * | 1999-10-05 | 2001-05-07 | 최인석 | A medicinal plants mixed soybean sauce |
| CN1290491A (en) * | 2000-09-19 | 2001-04-11 | 林绍文 | Sea cucumber sog sauce and its producing method |
| CN1309922A (en) * | 2001-02-06 | 2001-08-29 | 杨志忠 | Gynostemma pentaphylla soy sauce |
| CN102370154A (en) * | 2010-08-19 | 2012-03-14 | 孙自泰 | Kudzuvine root health-care soybean sauce |
| CN102987335A (en) * | 2012-12-18 | 2013-03-27 | 陈亚萍 | Health-care soy sauce and preparation method thereof |
| CN103039943A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Black Jerusalem artichokes soy sauce and preparation method thereof |
| CN103039942A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Fermented black allium chinensis soy sauce and preparation method thereof |
| CN103229863A (en) * | 2013-03-29 | 2013-08-07 | 薛朝贵 | Cattle bone-containing black tea beverage for blood fat reduction, and preparation method thereof |
| CN103223092A (en) * | 2013-05-20 | 2013-07-31 | 广州市云桥生物科技有限公司 | Traditional Chinese medicine composition used for treating bronchial asthma |
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| CN103478674A (en) | 2014-01-01 |
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Inventor after: Chen Zhong Inventor before: Ding Xiaoming |
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Effective date of registration: 20170922 Address after: Water street Chengguan town 414200 Hunan city of Yueyang province Huarong County group Patentee after: Chen Zhong Address before: 244000 Tian Feng community, suburb of Anhui, Tongling Patentee before: Tongling Tianpingshan Seasoning Factory |
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Effective date of registration: 20200819 Address after: 414200 Huarong Yueyang Industrial Concentration Zone Administrative Service Center (the three industrial park) Patentee after: Hunan Haiba Food Co.,Ltd. Address before: Water street Chengguan town 414200 Hunan city of Yueyang province Huarong County group Patentee before: Chen Zhong |