CN103907895A - 芦根酱油的加工方法 - Google Patents
芦根酱油的加工方法 Download PDFInfo
- Publication number
- CN103907895A CN103907895A CN201410122191.9A CN201410122191A CN103907895A CN 103907895 A CN103907895 A CN 103907895A CN 201410122191 A CN201410122191 A CN 201410122191A CN 103907895 A CN103907895 A CN 103907895A
- Authority
- CN
- China
- Prior art keywords
- reed rhizome
- soy sauce
- fermentation
- unstrained spirits
- rhizome
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 33
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 238000001914 filtration Methods 0.000 claims abstract description 17
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 16
- 244000068988 Glycine max Species 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 235000014676 Phragmites communis Nutrition 0.000 claims description 62
- 238000000855 fermentation Methods 0.000 claims description 47
- 230000004151 fermentation Effects 0.000 claims description 47
- 235000015067 sauces Nutrition 0.000 claims description 28
- 235000015096 spirit Nutrition 0.000 claims description 28
- 239000002893 slag Substances 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 8
- 238000011081 inoculation Methods 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- 241000235342 Saccharomycetes Species 0.000 claims description 5
- 238000003556 assay Methods 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000015099 wheat brans Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 abstract description 7
- 108090000790 Enzymes Proteins 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 5
- 208000004880 Polyuria Diseases 0.000 abstract description 4
- 230000035619 diuresis Effects 0.000 abstract description 4
- 208000001431 Psychomotor Agitation Diseases 0.000 abstract description 3
- 206010038743 Restlessness Diseases 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000001939 inductive effect Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 description 5
- 230000035800 maturation Effects 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 3
- 238000009288 screen filtration Methods 0.000 description 3
- NGSWKAQJJWESNS-UHFFFAOYSA-N 4-coumaric acid Chemical compound OC(=O)C=CC1=CC=C(O)C=C1 NGSWKAQJJWESNS-UHFFFAOYSA-N 0.000 description 2
- RGHHSNMVTDWUBI-UHFFFAOYSA-N 4-hydroxybenzaldehyde Chemical compound OC1=CC=C(C=O)C=C1 RGHHSNMVTDWUBI-UHFFFAOYSA-N 0.000 description 2
- 240000005528 Arctium lappa Species 0.000 description 2
- 235000003130 Arctium lappa Nutrition 0.000 description 2
- 235000008078 Arctium minus Nutrition 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000005787 Cistanche Species 0.000 description 2
- 244000046146 Pueraria lobata Species 0.000 description 2
- 235000010575 Pueraria lobata Nutrition 0.000 description 2
- 206010047700 Vomiting Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000011344 liquid material Substances 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 2
- 230000008673 vomiting Effects 0.000 description 2
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 description 1
- RYHBNJHYFVUHQT-UHFFFAOYSA-N 1,4-Dioxane Chemical compound C1COCCO1 RYHBNJHYFVUHQT-UHFFFAOYSA-N 0.000 description 1
- NGSWKAQJJWESNS-ZZXKWVIFSA-M 4-Hydroxycinnamate Natural products OC1=CC=C(\C=C\C([O-])=O)C=C1 NGSWKAQJJWESNS-ZZXKWVIFSA-M 0.000 description 1
- 125000004203 4-hydroxyphenyl group Chemical group [H]OC1=C([H])C([H])=C(*)C([H])=C1[H] 0.000 description 1
- DFYRUELUNQRZTB-UHFFFAOYSA-N Acetovanillone Natural products COC1=CC(C(C)=O)=CC=C1O DFYRUELUNQRZTB-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 241001598107 Imperata Species 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- DYUQAZSOFZSPHD-UHFFFAOYSA-N Phenylpropyl alcohol Natural products CCC(O)C1=CC=CC=C1 DYUQAZSOFZSPHD-UHFFFAOYSA-N 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 241001486992 Taiwanofungus camphoratus Species 0.000 description 1
- RMMPZDDLWLALLJ-UHFFFAOYSA-N Thermophillin Chemical class COC1=CC(=O)C(OC)=CC1=O RMMPZDDLWLALLJ-UHFFFAOYSA-N 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940074360 caffeic acid Drugs 0.000 description 1
- 235000004883 caffeic acid Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- DKZBBWMURDFHNE-NSCUHMNNSA-N coniferyl aldehyde Chemical compound COC1=CC(\C=C\C=O)=CC=C1O DKZBBWMURDFHNE-NSCUHMNNSA-N 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- XOXYHGOIRWABTC-UHFFFAOYSA-N gentisin Chemical compound C1=C(O)C=C2C(=O)C3=C(O)C=C(OC)C=C3OC2=C1 XOXYHGOIRWABTC-UHFFFAOYSA-N 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- -1 phenylpropyl alcohol alkane Chemical class 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- YQUVCSBJEUQKSH-UHFFFAOYSA-N protochatechuic acid Natural products OC(=O)C1=CC=C(O)C(O)=C1 YQUVCSBJEUQKSH-UHFFFAOYSA-N 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- KCDXJAYRVLXPFO-UHFFFAOYSA-N syringaldehyde Chemical compound COC1=CC(C=O)=CC(OC)=C1O KCDXJAYRVLXPFO-UHFFFAOYSA-N 0.000 description 1
- COBXDAOIDYGHGK-UHFFFAOYSA-N syringaldehyde Natural products COC1=CC=C(C=O)C(OC)=C1O COBXDAOIDYGHGK-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- DKZBBWMURDFHNE-UHFFFAOYSA-N trans-coniferylaldehyde Natural products COC1=CC(C=CC=O)=CC=C1O DKZBBWMURDFHNE-UHFFFAOYSA-N 0.000 description 1
- WKOLLVMJNQIZCI-UHFFFAOYSA-N vanillic acid Chemical compound COC1=CC(C(O)=O)=CC=C1O WKOLLVMJNQIZCI-UHFFFAOYSA-N 0.000 description 1
- TUUBOHWZSQXCSW-UHFFFAOYSA-N vanillic acid Natural products COC1=CC(O)=CC(C(O)=O)=C1 TUUBOHWZSQXCSW-UHFFFAOYSA-N 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 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
-
- 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
Landscapes
- 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)
- Mycology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
本发明公开了一种芦根酱油的加工方法，以芦根为原料，采用原料预处理、酶处理、过滤；大豆预处理、混合、接种、发酵、压榨、过滤、杀菌、包装等步骤加工而成。本发明将原料酶处理后分离的原料渣添加到酱醅里继续发酵，提高了原料的利用率，本发明提供的芦根酱油具有品质稳定、食用面广、制作工艺简单易于掌握的优点，成品酱油气质醇香、美味适口、色泽鲜艳、营养丰富，具有清热解毒、除烦利尿等功效。
Description
技术领域
本发明涉及酱油的加工方法，尤其是指一种芦根酱油的加工方法。
背景技术
芦根：是禾本科芦苇属多年生高大草本芦苇的根，又叫芦茅根、苇根等，性寒、味甘，芦根含多量的维生素B1、B2、C以及蛋白质5%，脂肪1%，碳水化合物51%，天冬酰胺0.1%。又含氨基酸，脂肪酸，甾醇，生育酚，多元酚如咖啡酸和龙胆酸。还含2，5-二甲氧基-对-苯醌，对-羟基苯甲醛，丁香醛，松柏醛，香草酸，阿魏酸，对-香豆酸及二氧杂环已烷木质素。后者的氧化降解产物为苯丙烷的愈创木酚基，丁香酚基和4-羟基苯基的衍生物。《天宝本草》记载：“清心益肾，去目雾，头晕，耳鸣，疮毒，夜梦颠倒，遗精。”芦根有清热生津、除烦、止呕、利尿的功效，主治热病烦渴、胃热呕吐、肺热咳嗽、肺痈吐脓、热淋涩痛。目前，尚未见到芦根制作酱油的报道和产品上市。
发明内容
本发明所要解决的技术问题是以芦根为原料，采用原料准备、混合接种、发酵等步骤加工的芦根酱油，使酱油具有芦根的清热解毒，利水消肿等保健功效。
本发明解决其技术问题所采用的技术方案：
一种芦根酱油的加工方法，其特征在于采用以下步骤：
A、原料准备：挑选成熟的芦根，将芦根洗净，切碎后用破碎设备进行打浆，再加入清洗后芦根重量0.06-0.08%的蛋白酶、0.2-0.3%的纤维素酶和0.04-0.08%的果胶酶，在35-40℃的环境下联合水解50-60min，经100-120目筛网过滤，制得芦根液及芦根渣，通过复合酶处理，能够析出芦根更多的营养物质；
B、大豆预处理：将大豆放入其重量2-3倍的水中，浸泡20-24小时，去除杂质，冲洗干净后滤干，放入蒸煮设备中蒸熟，取出后冷却；
C、混合、接种：取蒸熟后的大豆100重量份、芦根液20-25重量份、麸皮10-20重量份、食盐10-12重量份、种曲4-6重量份，充分混合均匀，制成酱醅；
D、发酵：采用三段式发酵方法，具体过程为，前期发酵温度为16-20℃，发酵时间为10-12天；前发酵结束后，向酱醅中加入酱醅重量15-20%的芦根渣、1-2%的酵母菌、0.2-0.3%的乳酸菌，发酵温度为24-26℃，发酵15-20天；后期发酵温度为32-35℃，发酵时间为20-25天，制得成熟酱醅，将芦根渣继续发酵，提高了原料的利用率；
E、压榨、过滤：将成熟酱醅投入压滤机中，压滤至酱醅含水量至20%重量比以下，滤液静置沉淀6-8天，再经板框压滤机压滤，制得芦根酱油；
F、杀菌：将芦根酱油在80-85℃环境下杀菌5-6min；
G、包装：将杀菌后的芦根酱油用食品级包装容器包装，经检验合格后，入干燥、通风环境中贮存。
有益效果：本发明将原料酶处理后分离的原料渣添加到酱醅里继续发酵，提高了原料的利用率，本发明提供的芦根酱油具有品质稳定、食用面广、制作工艺简单易于掌握的优点，成品酱油气质醇香、美味适口、色泽鲜艳、营养丰富，具有清热解毒、除烦利尿等功效。
具体实施方式
实施例一：
一种芦根酱油的加工方法，其采用以下步骤：
A、原料准备：挑选10kg成熟的芦根，将芦根洗净，切碎后用破碎设备进行打浆，再加入6g的蛋白酶、20g的纤维素酶和4g的果胶酶，在35℃的环境下联合水解60min，经100筛网过滤，制得芦根液及芦根渣，通过复合酶处理，能够析出芦根更多的营养物质；
B、大豆预处理：将10kg大豆放入20kg的水中，浸泡20小时，去除杂质，冲洗干净后滤干，放入蒸煮设备中蒸熟，取出后冷却；
C、混合、接种：取蒸熟后的大豆10kg、芦根液2kg、麸皮1kg、食盐1kg、种曲0.4kg，充分混合均匀，制成酱醅；
D、发酵：采用三段式发酵方法，具体过程为，前期发酵温度为16℃，发酵时间为12天；前发酵结束后，向酱醅中加入1.5kg的芦根渣、0.1kg的酵母菌、0.02kg的乳酸菌，发酵温度为24℃，发酵20天；后期发酵温度为32℃，发酵时间为25天，制得成熟酱醅，将芦根渣继续发酵，提高了原料的利用率；
E、压榨、过滤：将成熟酱醅投入压滤机中，压滤至酱醅含水量至20%重量比以下，滤液静置沉淀6天，再经板框压滤机压滤，制得芦根酱油；
F、杀菌：将芦根酱油在80℃环境下杀菌6min；
G、包装：将杀菌后的芦根酱油用食品级包装容器包装，经检验合格后，入干燥、通风环境中贮存。
实施例二：
一种芦根酱油的加工方法，采用以下步骤：
A、原料准备：挑选8kg成熟的芦根和2kg成熟的牛蒡，将芦根、牛蒡洗净，切碎后用破碎设备进行打浆，再加入7g的蛋白酶、25g的纤维素酶和6g的果胶酶，在38℃的环境下联合水解55min，经110筛网过滤，得到原料液及原料渣，通过复合酶处理，能够析出原料更多的营养物质；
B、大豆预处理：将10kg大豆放入25kg的水中，浸泡22小时，去除杂质，冲洗干净后滤干，放入蒸煮设备中蒸熟，取出后冷却；
C、混合、接种：取蒸熟后的大豆10kg、原料液2.3kg、高粱粉2kg、麸皮1.5kg、食盐1.1kg、种曲0.5kg，充分混合均匀，制成酱醅；
D、发酵：采用三段式发酵方法，具体过程为，前期发酵温度为18℃，发酵时间为11天；前发酵结束后，向酱醅中加入1.8kg的原料渣、0.15kg的酵母菌、0.025kg的乳酸菌，发酵温度为25℃，发酵18天；后期发酵温度为33℃，发酵时间为22天，制得成熟酱醅，将原料渣继续发酵，提高了原料的利用率；
E、压榨、过滤：将成熟酱醅投入压滤机中，压滤至酱醅含水量至20%重量比以下，滤液静置沉淀7天，再经板框压滤机压滤，制得芦根酱油；
F、杀菌：将芦根酱油在83℃环境下杀菌5.5min；
G、包装：将杀菌后的芦根酱油用食品级包装容器包装，经检验合格后，入干燥、通风环境中贮存。
实施例3：
一种芦根酱油的加工方法，采用以下步骤：
A、原料准备：挑选7kg成熟的芦根、2kg成熟的苁蓉和1kg的葛根，将芦根、苁蓉和葛根洗净，切碎后用破碎设备进行打浆，再加入8g的蛋白酶、30g的纤维素酶和8g的果胶酶，在40℃的环境下联合水解50min，经120筛网过滤，得到原料液及原料渣，通过复合酶处理，能够析出原料更多的营养物质；
B、大豆预处理：将10kg大豆放入30kg的水中，浸泡24小时，去除杂质，冲洗干净后滤干，放入蒸煮设备中蒸熟，取出后冷却；
C、混合、接种：取蒸熟后的大豆10kg、原料液2.5kg、香菇粉2kg、麸皮1.5kg、食盐1.2kg、种曲0.6kg、甘草粉0.8kg、牛樟芝粉0.2kg，充分混合均匀，制成酱醅；
D、发酵：采用三段式发酵方法，具体过程为，前期发酵温度为20℃，发酵时间为10天；前发酵结束后，向酱醅中加入2kg的原料渣、0.2kg的酵母菌、0.03kg的乳酸菌，发酵温度为26℃，发酵15天；后期发酵温度为35℃，发酵时间为20天，制得成熟酱醅，将原料渣继续发酵，提高了原料的利用率；
E、压榨、过滤：将成熟酱醅投入压滤机中，压滤至酱醅含水量至20%重量比以下，滤液静置沉淀8天，再经板框压滤机压滤，制得芦根酱油；
F、杀菌：将芦根酱油在85℃环境下杀菌5min；
G、包装：将杀菌后的芦根酱油用食品级包装容器包装，经检验合格后，入干燥、通风环境中贮存。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种芦根酱油的加工方法，其采用以下步骤：
A、原料准备：挑选成熟的芦根，将芦根洗净，切碎后用破碎设备进行打浆，再加入清洗后芦根重量0.06-0.08%的蛋白酶、0.2-0.3%的纤维素酶和0.04-0.08%的果胶酶，在35-40℃的环境下联合水解50-60min，经100-120目筛网过滤，制得芦根液及芦根渣；
B、大豆预处理：将大豆放入其重量2-3倍的水中，浸泡20-24小时，去除杂质，冲洗干净后滤干，放入蒸煮设备中蒸熟，取出后冷却；
C、混合、接种：取蒸熟后的大豆100重量份、芦根液20-25重量份、麸皮10-20重量份、食盐10-12重量份、种曲4-6重量份，充分混合均匀，制成酱醅；
D、发酵：采用三段式发酵方法，具体过程为，前期发酵温度为16-20℃，发酵时间为10-12天；前发酵结束后，向酱醅中加入酱醅重量15-20%的芦根渣、1-2%的酵母菌、0.2-0.3%的乳酸菌，发酵温度为24-26℃，发酵15-20天；后期发酵温度为32-35℃，发酵时间为20-25天，制得成熟酱醅；
E、压榨、过滤：将成熟酱醅投入压滤机中，压滤至酱醅含水量至20%重量比以下，滤液静置沉淀6-8天，再经板框压滤机压滤，制得芦根酱油；
F、杀菌：将芦根酱油在80-85℃环境下杀菌5-6min；
G、包装：将杀菌后的芦根酱油用食品级包装容器包装，经检验合格后，入干燥、通风环境中贮存。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410122191.9A CN103907895A (zh) | 2014-03-30 | 2014-03-30 | 芦根酱油的加工方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410122191.9A CN103907895A (zh) | 2014-03-30 | 2014-03-30 | 芦根酱油的加工方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103907895A true CN103907895A (zh) | 2014-07-09 |
Family
ID=51034164
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410122191.9A Pending CN103907895A (zh) | 2014-03-30 | 2014-03-30 | 芦根酱油的加工方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103907895A (zh) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172099A (zh) * | 2014-07-15 | 2014-12-03 | 张俊辉 | 一种漏芦酱油的制作工艺 |
| CN104543941A (zh) * | 2015-02-24 | 2015-04-29 | 刘永 | 茅根酱油的加工方法 |
| CN104605326A (zh) * | 2015-02-10 | 2015-05-13 | 刘永 | 槐角酱油的加工方法 |
| CN105942448A (zh) * | 2016-06-19 | 2016-09-21 | 程龙凤 | 一种首乌海风酱油的加工方法 |
| CN105995920A (zh) * | 2016-06-18 | 2016-10-12 | 章新华 | 大蓟根复合酱油的加工方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1449682A (zh) * | 2003-04-30 | 2003-10-22 | 薛春生 | 黑苦荞保健酱油及其制作方法 |
| CN103385449A (zh) * | 2013-07-21 | 2013-11-13 | 汪盛明 | 一种紫云英酱油 |
-
2014
- 2014-03-30 CN CN201410122191.9A patent/CN103907895A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1449682A (zh) * | 2003-04-30 | 2003-10-22 | 薛春生 | 黑苦荞保健酱油及其制作方法 |
| CN103385449A (zh) * | 2013-07-21 | 2013-11-13 | 汪盛明 | 一种紫云英酱油 |
Non-Patent Citations (2)
| Title |
|---|
| 赵德安: "提高酱油质量缩短发酵周期", 《中国调味品》, no. 1, 10 January 2003 (2003-01-10) * |
| 陈騊声等: "《酱油及酱类的酿造》", 28 February 1990, article "酱油及酱类的酿造" * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172099A (zh) * | 2014-07-15 | 2014-12-03 | 张俊辉 | 一种漏芦酱油的制作工艺 |
| CN104605326A (zh) * | 2015-02-10 | 2015-05-13 | 刘永 | 槐角酱油的加工方法 |
| CN104543941A (zh) * | 2015-02-24 | 2015-04-29 | 刘永 | 茅根酱油的加工方法 |
| CN105995920A (zh) * | 2016-06-18 | 2016-10-12 | 章新华 | 大蓟根复合酱油的加工方法 |
| CN105942448A (zh) * | 2016-06-19 | 2016-09-21 | 程龙凤 | 一种首乌海风酱油的加工方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103045434B (zh) | 枸杞栝楼酒及其酿造方法 | |
| CN102226144B (zh) | 黑蒜醋及其制备方法 | |
| CN103907895A (zh) | 芦根酱油的加工方法 | |
| CN102477366A (zh) | 一种黄桃酿酒工艺 | |
| KR101620095B1 (ko) | 흑울금 제조방법 및 이로 제조된 흑울금의 추출액과 분말 | |
| CN104172096B (zh) | 一种菊苣酱油的制作方法 | |
| CN105779248A (zh) | 一种地菍山楂保健果醋的加工方法 | |
| CN105255648A (zh) | 一种楮实子果酒的酿造方法 | |
| CN104543941A (zh) | 茅根酱油的加工方法 | |
| CN107095273B (zh) | 一种香辣味油橄榄果渣复合调味酱及其制备方法 | |
| CN104962431A (zh) | 一种八月瓜乌饭子混合型果酒 | |
| CN103931704B (zh) | 一种葡萄功能饼干及其制备方法 | |
| CN103725588A (zh) | 一种荸荠果醋的加工方法 | |
| CN101481644B (zh) | 黄桃酒的酿造工艺 | |
| CN105309913A (zh) | 一种新型天然提取物调味品的生产工艺 | |
| CN103141731A (zh) | 一种山楂果酱的加工方法 | |
| CN104172099A (zh) | 一种漏芦酱油的制作工艺 | |
| CN107118932A (zh) | 一种棠梨果醋的酿造方法 | |
| CN104055173A (zh) | 一种橄榄木瓜复合果汁的制作方法 | |
| CN105886221A (zh) | 一种鸡蛋果复合茶酒的制作方法 | |
| CN105199900A (zh) | 一种紫薯酒及其制备方法 | |
| CN102613643B (zh) | 一种具有止咳平喘功效的醋饮料及其生产方法 | |
| CN105594885B (zh) | 酒酿毛豆腐及其制作方法 | |
| KR101768818B1 (ko) | 산야초 천연발효식초 제조방법 | |
| CN110903942A (zh) | 一种食用醋的加工方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140709 |