CN103907896B - Brewing method of polygonum multiflorum light soy sauce - Google Patents
Brewing method of polygonum multiflorum light soy sauce Download PDFInfo
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- PYKYMHQGRFAEBM-UHFFFAOYSA-N anthraquinone Natural products CCC(=O)c1c(O)c2C(=O)C3C(C=CC=C3O)C(=O)c2cc1CC(=O)OC PYKYMHQGRFAEBM-UHFFFAOYSA-N 0.000 abstract description 7
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- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
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- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 206010049865 Achromotrichia acquired Diseases 0.000 description 1
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- 206010007247 Carbuncle Diseases 0.000 description 1
- HDWLUGYOLUHEMN-UHFFFAOYSA-N Dinobuton Chemical compound CCC(C)C1=CC([N+]([O-])=O)=CC([N+]([O-])=O)=C1OC(=O)OC(C)C HDWLUGYOLUHEMN-UHFFFAOYSA-N 0.000 description 1
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
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- PJANXHGTPQOBST-UHFFFAOYSA-N stilbene Chemical group C=1C=CC=CC=1C=CC1=CC=CC=C1 PJANXHGTPQOBST-UHFFFAOYSA-N 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
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- 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)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a brewing method of polygonum multiflorum light soy sauce. The brewing method comprises the steps: adopting polygonum multiflorum which has been prepared from liquorice as the material of light soy sauce; cultivating by aspergillus oryzae, aspergillus niger and beer yeast; co-fermenting naturally, wherein the fermentation period is 180 days; and squeezing and separating, depositing, sterilizing and packaging, thus obtaining finished product. The finished product is thick, rufous and sweet, and has outstanding butter flavor and little bitter taste; the polygonum multiflorum comprises the following main effective components: polygonum multiflorum and anthraquinone, soluble saltless solid, total nitrogen and amino acid nitrogen, wherein the polygonum multiflorum and anthraquinone content is not less than 10mg/100mL; the soluble saltless solid content is not less than 18g/100mL; the total nitrogen content is not less than 1.6g/100mL; the amino acid nitrogen content is not less than 0.8g/100mL; and the essential nutrient exceeds a national standard GB/T18186-2000 for brewing soy sauce. 1Kg of polygonum multiflorum can produce 12Kg of high-grade light soy sauce. The product is unique in flavor, good in appearance and rich in nutrients, and also has the effects on beautify, resisting diseases, protecting liver and strengthening heart. The production cost is low, being ** yuan/Kg. The brewing method is complex in principle, but is simple to operate, normative and small in device investment.
Description
Technical field
The present invention relates to food flavor technical field, particularly relate to a kind of brewing method of fleece-flower root light soy sauce.
Background technology
The fleece-flower root comes from the dried root of few section Plant-Polygonum (Polygonum multiflorum Thunb), many in block.Fleece-flower root mildly bitter flavor, sweet, puckery, warm in nature, enter the heart, liver, kidney channel.There is removing toxic substances, the carbuncle that disappears, defaecation, filling liver kidney, strengthen the bone, effect of benefiting essence-blood, black beard and hair.Be usually used in the diseases such as treatment soreness and weakness of waist and knees, extremity numbness, neurasthenia, high fat of blood, poliosis.Claim this medicine " cold not dry, merit is on glutinous rehmannia, all persons of lucid asparagus " in Compendium of Material Medica, " Kaibao Bencao " says that it " takes long muscles and bones and marrow for a long time, prolong life not old ".The fleece-flower root contains plurality of active ingredients, and based on Anthraquinones and diphenylethylene, therefore to measure its active ingredient mainly with anthraquinone and talan be foundation.The active ingredient of the research fleece-flower root, the paper of the mechanism of action are a lot, also have and are introduced in food by the fleece-flower root.Along with the raising of living standards of the people, herbal cuisine homology, beneficial body of improving looks becomes the focus that compatriots are concerned about.Chinese's seven necessities of life, fuel sauce vinegar tea, one of them is sauce, soy sauce etc., the fleece-flower root and Radix Glycyrrhizae is boiled altogether, as the raw materials for production of light soy sauce, is used for producing light soy sauce.
Light soy sauce is special soy sauce, is, after raw material is made Daqu, to utilize high-salt dilute to brewage, and be the soy sauce of natural inoculation, spontaneous fermentation, the past is extracted with bamboo basket, now uses expression separation, genuine, therefore namedly says light soy sauce.Be that coloured gold is yellow, the fragrance flavouring of aromatic strongly fragrant, the mellow in taste of delicious, fermented soya beans, salted or other wise, nutritious, unique flavor, the Daqu of the production of current most of light soy sauce, is be main body bacterium by aspergillus oryzae, also has the Daqu that natural inoculation is produced.During light soy sauce is produced, the protease activity that General Requirements participates in microorganism wants high, to improve the conversion ratio of protein raw material.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of brewing technique of fleece-flower root light soy sauce, this fleece-flower root light soy sauce fragrance is unique, and taste is abundant, and nutriment is comprehensive, soluble saltless solid content is high, integrate seasoning, body-building, disease-resistant, protect the liver the special flavouring with cardiac stimulant.This brewing method is that Radix Glycyrrhizae and the fleece-flower root boil altogether, make special fleece-flower root Daqu, high-salt dilute, and greenhouse shines dew, natural fermented, 180 days cycles.Be a kind ofly to taste good, short healthy, can the high-grade fragrance flavouring shared of beauty treatment, medicine food.
The technical scheme that the present invention takes is:
The step of the brewing method of fleece-flower root light soy sauce of the present invention is as follows:
(1) fleece-flower root and Radix Glycyrrhizae are boiled altogether;
First the raw material of following percentage by weight is taken: fleece-flower root 80-95%, Radix Glycyrrhizae 5-20%, then pulverize, mix after pulverizing and add water, amount of water is the 100-500% of raw material total amount, then carries out boiling, first boils 0.5-2h with high heat, use slow fire boiling 0.5-2h again instead, obtain the fleece-flower root and Radix Glycyrrhizae solution;
(2) fleece-flower root light soy sauce Daqu makes;
First the raw material of following percentage by weight is taken: soybean 50-70%, wheat 10-30%, the fleece-flower root that step (1) is obtained and Radix Glycyrrhizae solution 10-30%, then soybean and wheat are pulverized, join in the obtained fleece-flower root of step (1) and Radix Glycyrrhizae solution after pulverizing, total moisture content controls at 45-55%, then bank up material moistening 2-8h, start again to use steam steaming, layering is fed in raw material, on the raw material of top layer after vapour, stop vapour, airtight 0.5-2 hour, discharging, female kind is added when material temperature is down to 40 DEG C, addition is the 0.05-0.2% of above-mentioned raw materials gross weight, mix thoroughly after adding bacterial classification, upper culture bed, room temperature 25 DEG C, cultivate 10 hours, material temperature increases, start caking, note turning over song, be cultured to 40 hours, Daqu material forms block, stirring, cooling, the Dual culture time is 48 hours, discharging, air-dry, for fleece-flower root light soy sauce Daqu,
(3) dew is shone;
Sunbath greenhouse put into by fleece-flower root light soy sauce Daqu step (2) prepared, and then adds the saline solution of 16 ° of Be ', and the addition of saline solution is the 100-500% of fleece-flower root light soy sauce Daqu weight, then stirs evenly, sealing and fermenting 180 days;
(4) extracting is squeezed;
After having fermented, rare wine with dregs look red is, aromatic, and the basic demand having reached light soy sauce mash starts extracting, squeezing extracting be that light soy sauce mash is sub-packed in filter bag, squeezing extracting it, Normal juice stoste is the head product of light soy sauce;
(5) clarify
Head product is beaten in first product tank, precipitates more than 10 days, and removing sediment, packing, sterilizing, obtains fleece-flower root light soy sauce finished product.
In step (1), the percentage by weight composition of the fleece-flower root and Radix Glycyrrhizae is preferably: the fleece-flower root 90%, Radix Glycyrrhizae 10%.
In step (1), amount of water is preferably 300% of raw material total amount.
In step (1), during boiling, preferably first boil 1h with high heat, then use slow fire boiling 1h instead.
In step (2), the percentage by weight composition of raw material is preferably: the fleece-flower root that soybean 60%, wheat 20%, step (1) obtain and Radix Glycyrrhizae solution 20%.
In step (2), the particle diameter after soybean and wheat crushing is less than 1mm.
In step (2), preferred total moisture content controls 50%, and then bank up material moistening 5h, then starts to use steam steaming, and layering is fed in raw material, and on the raw material of top layer after vapour, stops vapour, airtight 1 hour, discharging.
In step (2), female kind is three bacterium mixtures of aspergillus oryzae (Asp.oryzae), aspergillus niger (Asp.niger), brewer's yeast (Saccharomyces cerevisiae), aspergillus oryzae (Asp.oryzae), aspergillus niger (Asp.niger) and brewer's yeast (Saccharomyces cerevisiae) are bought by the Chinese industrial Microbiological Culture Collection administrative center (CICC) of China National Academy of Food & Fermentation Industries, the weight ratio of three bacterium is 2:1:1, and female kind addition is 0.1% of above-mentioned raw materials gross weight.
In step (3), sunbath greenhouse builds with adding heavy sheet glass, chamber height 2m-2.6m, and rear wall is that brick mixes wall, and front wall is that vertical glass builds up, and there is the heater of water supplying unit and running water indoor, and it is convenient to transport.
In step (3), the addition of saline solution is preferably 300% of fleece-flower root light soy sauce Daqu weight.
The invention belongs to Chinese medicine Utilizing question, integration of drinking and medicinal herbs technology, relate to the process of preparing Chinese medicine of the fleece-flower root, light soy sauce Feedstock treating, fleece-flower root Daqu production technology, fleece-flower root light soy sauce natural fermented.The fleece-flower root after concocting with Radix Glycyrrhizae, as light soy sauce raw material, is cultivated through three bacterium (aspergillus oryzae, aspergillus niger, brewer's yeast), natural altogether ferment, fermentation period 180 days, expression separation, precipitation, sterilizing, is packaged as finished product.Finished product body thickness, look reddish brown are, sweet, sauce fragrance outstanding, mildly bitter flavor, the principle active component Stibene-glucoside of the fleece-flower root and anthraquinone total content >=10 (mg/100mL), soluble saltless solid >=18 (g/100mL), full nitrogen >=1.6 (g/100mL) amino-acid nitrogen >=0.8 (g/100mL), main nutrient composition exceedes the standard GB/T/T18186-2000 made soy sauce.1 kilogram of fleece-flower root can produce high-grade fleece-flower root light soy sauce 12 kilograms.
Good effect of the present invention is as follows:
The present invention selects the fleece-flower root and Radix Glycyrrhizae to enter light soy sauce with suitable proportioning ferment, utilize three kinds of bacterium compound kojis, and the material composition basis and the multi microorganism fermentation that define light soy sauce are basic.In the fleece-flower root light soy sauce brewageed, show the complexity of inter-level, fragrance outstanding, flavour of a drug are obvious.Add the more fleece-flower root in raw material, make product be provided with the medicinal efficacy of the fleece-flower root, food medicine is shared, integration of drinking and medicinal herbs.Fleece-flower root light soy sauce is provided with the basis of general light soy sauce, has again the characteristic of the fleece-flower root.Fleece-flower root light soy sauce, as seasoning good merchantable brand, be provided with again body-building, disease-resistant, protect the liver, effect of cardiac stimulant.
Fleece-flower root light soy sauce is high-grade fragrance flavouring, and production cost is lower, the production cost about 6 yuan (comprise raw material cost, energy consumption, wage for workmen, tax revenue, fund occupy expense etc.) of every kilogram of fleece-flower root light soy sauce, and commercially breeding amplitude can be larger.
Through pilot scale, the unique flavor of this product, Ti Taihao, nutriment enriches.The principle of the invention is complicated, but simple to operate, specification, equipment investment are little.Day produces 1 ton of fleece-flower root light soy sauce, equipment investment about 500,000 yuan.
Detailed description of the invention
The following examples describe in further detail of the present invention.
Embodiment 1
(1) fleece-flower root and Radix Glycyrrhizae are boiled altogether;
First take the raw material of following percentage by weight: the fleece-flower root 95%, Radix Glycyrrhizae 5%, then pulverizes, mix after pulverizing and add water, amount of water is 500% of raw material total amount, then carries out boiling, first boil 2h with high heat, then use slow fire boiling 2h instead, obtain the fleece-flower root and Radix Glycyrrhizae solution;
(2) fleece-flower root light soy sauce Daqu makes;
First the raw material of following percentage by weight is taken: soybean 70%, wheat 20%, the fleece-flower root that step (1) is obtained and Radix Glycyrrhizae solution 10%, then soybean and wheat are pulverized, join in the obtained fleece-flower root of step (1) and Radix Glycyrrhizae solution after pulverizing, total moisture content controls 55%, then bank up material moistening 8h, start again to use steam steaming, layering is fed in raw material, on the raw material of top layer after vapour, stop vapour, airtight 2 hours, discharging, female kind is added when material temperature is down to 40 DEG C, addition is 0.2% of above-mentioned raw materials gross weight, mix thoroughly after adding bacterial classification, upper culture bed, room temperature 25 DEG C, cultivate 10 hours, material temperature increases, start caking, note turning over song, be cultured to 40 hours, Daqu material forms block, stirring, cooling, the Dual culture time is 48 hours, discharging, air-dry, for fleece-flower root light soy sauce Daqu,
(3) dew is shone;
Sunbath greenhouse put into by fleece-flower root light soy sauce Daqu step (2) prepared, and then adds the saline solution of 16 ° of Be ', and the addition of saline solution is 500% of fleece-flower root light soy sauce Daqu weight, then stirs evenly, sealing and fermenting 180 days;
(4) extracting is squeezed;
After having fermented, rare wine with dregs look red is, aromatic, and the basic demand having reached light soy sauce mash starts extracting, squeezing extracting be that light soy sauce mash is sub-packed in filter bag, squeezing extracting it, Normal juice stoste is the head product of light soy sauce;
(5) clarify
Head product is beaten in first product tank, precipitates more than 10 days, and removing sediment, packing, sterilizing, obtains fleece-flower root light soy sauce finished product.
In step (2), the particle diameter after soybean and wheat crushing is less than 1mm.
In step (2), female kind is three bacterium mixtures of aspergillus oryzae (Asp.oryzae), aspergillus niger (Asp.niger), brewer's yeast (Saccharomyces cerevisiae), aspergillus oryzae (Asp.oryzae), aspergillus niger (Asp.niger) and brewer's yeast (Saccharomyces cerevisiae) are bought by the Chinese industrial Microbiological Culture Collection administrative center (CICC) of China National Academy of Food & Fermentation Industries, and the weight ratio of three bacterium is 2:1:1.
In step (3), sunbath greenhouse builds with adding heavy sheet glass, chamber height 2m-2.6m, and rear wall is that brick mixes wall, and front wall is that vertical glass builds up, and there is the heater of water supplying unit and running water indoor, and it is convenient to transport.
Fleece-flower root light soy sauce finished product finished product figure thickness, look prepared by the present embodiment are reddish brown, sweet, sauce fragrance outstanding, mildly bitter flavor, the principle active component Stibene-glucoside of the fleece-flower root and anthraquinone content 12 (mg/100mL), soluble saltless solid 21 (g/100mL), full nitrogen 2.0 (g/100mL) amino-acid nitrogen 1.0 (g/100mL), main nutrient composition exceedes the standard GB/T/T 18186-2000 made soy sauce.
Embodiment 2
(1) fleece-flower root and Radix Glycyrrhizae are boiled altogether;
First take the raw material of following percentage by weight: the fleece-flower root 80%, Radix Glycyrrhizae 20%, then pulverizes, mix after pulverizing and add water, amount of water is 100% of raw material total amount, then carries out boiling, first boil 0.5h with high heat, then use slow fire boiling 0.5h instead, obtain the fleece-flower root and Radix Glycyrrhizae solution;
(2) fleece-flower root light soy sauce Daqu makes;
First the raw material of following percentage by weight is taken: soybean 50%, wheat 20%, the fleece-flower root that step (1) is obtained and Radix Glycyrrhizae solution 30%, then soybean and wheat are pulverized, join in the obtained fleece-flower root of step (1) and Radix Glycyrrhizae solution after pulverizing, total moisture content controls 45%, then bank up material moistening 2h, start again to use steam steaming, layering is fed in raw material, on the raw material of top layer after vapour, stop vapour, airtight 0.5 hour, discharging, female kind is added when material temperature is down to 40 DEG C, addition is 0.05% of above-mentioned raw materials gross weight, mix thoroughly after adding bacterial classification, upper culture bed, room temperature 25 DEG C, cultivate 10 hours, material temperature increases, start caking, note turning over song, be cultured to 40 hours, Daqu material forms block, stirring, cooling, the Dual culture time is 48 hours, discharging, air-dry, for fleece-flower root light soy sauce Daqu,
(3) dew is shone;
Sunbath greenhouse put into by fleece-flower root light soy sauce Daqu step (2) prepared, and then adds the saline solution of 16 ° of Be ', and the addition of saline solution is 100% of fleece-flower root light soy sauce Daqu weight, then stirs evenly, sealing and fermenting 180 days;
(4) extracting is squeezed;
After having fermented, rare wine with dregs look red is, aromatic, and the basic demand having reached light soy sauce mash starts extracting, squeezing extracting be that light soy sauce mash is sub-packed in filter bag, squeezing extracting it, Normal juice stoste is the head product of light soy sauce;
(5) clarify
Head product is beaten in first product tank, precipitates more than 10 days, and removing sediment, packing, sterilizing, obtains fleece-flower root light soy sauce finished product.
In step (2), the particle diameter after soybean and wheat crushing is less than 1mm.
In step (2), female kind is three bacterium mixtures of aspergillus oryzae (Asp.oryzae), aspergillus niger (Asp.niger), brewer's yeast (Saccharomyces cerevisiae), aspergillus oryzae (Asp.oryzae), aspergillus niger (Asp.niger) and brewer's yeast (Saccharomyces cerevisiae) are bought by the Chinese industrial Microbiological Culture Collection administrative center (CICC) of China National Academy of Food & Fermentation Industries, and the weight ratio of three bacterium is 2:1:1.
In step (3), sunbath greenhouse builds with adding heavy sheet glass, chamber height 2m-2.6m, and rear wall is that brick mixes wall, and front wall is that vertical glass builds up, and there is the heater of water supplying unit and running water indoor, and it is convenient to transport.
The present embodiment prepares fleece-flower root light soy sauce finished product finished product figure thickness, look reddish brown is, sweet, sauce fragrance outstanding, mildly bitter flavor, the principle active component Stibene-glucoside of the fleece-flower root and anthraquinone content 13 (mg/100mL), soluble saltless solid 20 (g/100mL), full nitrogen 1.9 (g/100mL) amino-acid nitrogen 0.9 (g/100mL), main nutrient composition exceedes the standard GB/T/T 18186-2000 made soy sauce.
Embodiment 3
1. the fleece-flower root and Radix Glycyrrhizae are boiled altogether
90% fleece-flower root, 10% Radix Glycyrrhizae, pulverizes, adds water as 300% of siccative, boiling.First boil 1 hour with high heat, then use slow fire boiling instead 1 hour.
2. fleece-flower root light soy sauce Daqu is manufactured
Fleece-flower root light soy sauce Daqu is manufactured: when light soy sauce Daqu refers to that light soy sauce is produced, and useful raw materials for production all must be trained bacterium block, namely cover with thalline.Because its amount is large, therefore be Daqu (producing the whole of light soy sauce raw material).Manufacture the pulp furnish of fleece-flower root Daqu: soybean 60%, the fleece-flower root 20% (referring to the fleece-flower root and Radix Glycyrrhizae gross dry weight), wheat 20%.Pulverize, particle diameter is less than 1mm.Add in proportion in the above-mentioned fleece-flower root and Radix Glycyrrhizae boiling thing after soybean and wheat crushing, total moisture content controls 50%.Bank up, material moistening 5 hours, makes its raw material fully absorb water, and starts steaming.Use steam steaming, layering is fed in raw material, and on the raw material of top layer after vapour, stops vapour, airtight 1 hour, discharging.Add female kind when material temperature is down to 40 DEG C, dosage is 0.1% of Daqu siccative.Female kind is three bacterium mixtures of aspergillus oryzae (Asp.oryzae), aspergillus niger (Asp.niger), brewer's yeast (Saccharomyces cerevisiae), and ratio is 2:1:1.Aspergillus oryzae (Asp.oryzae), aspergillus niger (Asp.niger) and brewer's yeast (Saccharomyces cerevisiae) are bought by the Chinese industrial Microbiological Culture Collection administrative center (CICC) of China National Academy of Food & Fermentation Industries.Mix thoroughly after adding bacterial classification, upper culture bed, expect thick 3cm, upper covered with plastic film.Room temperature 25 DEG C, cultivates 10 hours, and material temperature increases, and starts caking, and note turning over song, be cultured to 40 hours, Daqu material forms block.Stirring, cooling, the Dual culture time is 48 hours, and discharging is air-dry, is fleece-flower root light soy sauce Daqu.
3. the simple requirement of heliogreenhouse
Fleece-flower root light soy sauce shines dew and produces in sunbath greenhouse, has simple and special requirement to sunbath greenhouse.Sunbath greenhouse builds with adding heavy sheet glass, chamber height 2m-2.6m, and rear wall is that brick mixes wall, and front wall is that vertical glass builds up.There is the heater of water supplying unit and running water indoor, and it is convenient to transport.
4. shine dew
Be transported in sunbath greenhouse by fleece-flower root light soy sauce Daqu, be sub-packed in vat, the size of general cylinder is as the criterion can fill 700 kilograms, water, and every cylinder feeds in raw material (Daqu) 150 kilograms, adds the saline solution 450 kilograms of 16 ° of Be ', stirs evenly, add a cover, ferment 180 days.
5. squeeze extracting
Ferment after 180 days, rare wine with dregs look red is, aromatic, and the basic demand having reached light soy sauce mash starts extracting.Squeezing extracting be that light soy sauce mash is sub-packed in filter bag, squeezing extracting it.Normal juice stoste is the head product of light soy sauce.
6. clarify
Head product is beaten in first product tank, precipitates more than 10 days, and removing sediment, packing, sterilizing is fleece-flower root light soy sauce finished product.
7. fleece-flower root light soy sauce finished product
Fleece-flower root light soy sauce finished product finished product figure thickness, look reddish brown are, sweet, sauce fragrance outstanding, mildly bitter flavor, the principle active component Stibene-glucoside of the fleece-flower root and anthraquinone content 15 (mg/100mL), soluble saltless solid 22 (g/100mL), full nitrogen 2.3 (g/100mL) amino-acid nitrogen >=1.1 (g/100mL), main nutrient composition exceedes the standard GB/T/T 18186-2000 made soy sauce.
Although illustrate and describe embodiments of the invention, for the ordinary skill in the art, be appreciated that and can carry out multiple change, amendment, replacement and modification to these embodiments without departing from the principles and spirit of the present invention, scope of the present invention is by claims and equivalents thereof.
Claims (10)
1. a brewing method for fleece-flower root light soy sauce, is characterized in that: the step of described method is as follows:
(1) fleece-flower root and Radix Glycyrrhizae are boiled altogether;
First the raw material of following percentage by weight is taken: fleece-flower root 80-95%, Radix Glycyrrhizae 5-20%, then pulverize, mix after pulverizing and add water, amount of water is the 100-500% of raw material total amount, then carries out boiling, first boils 0.5-2h with high heat, use slow fire boiling 0.5-2h again instead, obtain the fleece-flower root and Radix Glycyrrhizae solution;
(2) fleece-flower root light soy sauce Daqu makes;
First the raw material of following percentage by weight is taken: soybean 50-70%, wheat 10-30%, the fleece-flower root that step (1) is obtained and Radix Glycyrrhizae solution 10-30%, then soybean and wheat are pulverized, join in the obtained fleece-flower root of step (1) and Radix Glycyrrhizae solution after pulverizing, total moisture content controls at 45-55%, then bank up material moistening 2-8h, start again to use steam steaming, layering is fed in raw material, on the raw material of top layer after vapour, stop vapour, airtight 0.5-2 hour, discharging, female kind is added when material temperature is down to 40 DEG C, addition is the 0.05-0.2% of above-mentioned raw materials gross weight, female kind is aspergillus oryzae, aspergillus niger, three bacterium mixtures of brewer's yeast, the weight ratio of three bacterium is 2:1:1, mix thoroughly after adding bacterial classification, upper culture bed, room temperature 25 DEG C, cultivate 10 hours, material temperature increases, start caking, note turning over song, be cultured to 40 hours, Daqu material forms block, stirring, cooling, the Dual culture time is 48 hours, discharging, air-dry, for fleece-flower root light soy sauce Daqu,
(3) dew is shone;
Sunbath greenhouse put into by fleece-flower root light soy sauce Daqu step (2) prepared, and then adds the saline solution of 16 ° of Be ', and the addition of saline solution is the 100-500% of fleece-flower root light soy sauce Daqu weight, then stirs evenly, sealing and fermenting 180 days;
(4) extracting is squeezed;
After having fermented, rare wine with dregs look red is, aromatic, and the basic demand having reached light soy sauce mash starts extracting, squeezing extracting be that light soy sauce mash is sub-packed in filter bag, squeezing extracting it, Normal juice stoste is the head product of light soy sauce;
(5) clarify
Head product is beaten in first product tank, precipitates more than 10 days, and removing sediment, packing, sterilizing, obtains fleece-flower root light soy sauce finished product.
2. the brewing method of fleece-flower root light soy sauce as claimed in claim 1, is characterized in that: in step (1), the percentage by weight of the fleece-flower root and Radix Glycyrrhizae consists of: the fleece-flower root 90%, Radix Glycyrrhizae 10%.
3. the brewing method of fleece-flower root light soy sauce as claimed in claim 1, it is characterized in that: in step (1), amount of water is 300% of raw material total amount.
4. the brewing method of fleece-flower root light soy sauce as claimed in claim 1, is characterized in that: in step (1), during boiling, first boils 1h with high heat, then uses slow fire boiling 1h instead.
5. the brewing method of fleece-flower root light soy sauce as claimed in claim 1, is characterized in that: in step (2), the percentage by weight of raw material consists of: the fleece-flower root that soybean 60%, wheat 20%, step (1) obtain and Radix Glycyrrhizae solution 20%.
6. the brewing method of fleece-flower root light soy sauce as claimed in claim 1, is characterized in that: in step (2), and the particle diameter after soybean and wheat crushing is less than 1mm.
7. the brewing method of fleece-flower root light soy sauce as claimed in claim 1, it is characterized in that: in step (2), total moisture content controls 50%, then bank up material moistening 5h, start to use steam steaming, layering is fed in raw material, on the raw material of top layer after vapour again, stop vapour, airtight 1 hour, discharging.
8. the brewing method of fleece-flower root light soy sauce as claimed in claim 1, it is characterized in that: in step (2), female kind is three bacterium mixtures of aspergillus oryzae, aspergillus niger, brewer's yeast, and the weight ratio of three bacterium is 2:1:1, and female kind addition is 0.1% of above-mentioned raw materials gross weight.
9. the brewing method of fleece-flower root light soy sauce as claimed in claim 1, it is characterized in that: in step (3), sunbath greenhouse builds with adding heavy sheet glass, chamber height 2m-2.6m, rear wall is that brick mixes wall, front wall is that vertical glass builds up, and there is the heater of water supplying unit and running water indoor, and it is convenient to transport.
10. the brewing method of fleece-flower root light soy sauce as claimed in claim 1, it is characterized in that: in step (3), the addition of saline solution is 300% of fleece-flower root light soy sauce Daqu weight.
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| CN105410859A (en) * | 2015-12-08 | 2016-03-23 | 张友兰 | Health light soy sauce and preparation method thereof |
| CN106072429A (en) * | 2016-05-30 | 2016-11-09 | 江苏省滨海首乌科学研究所 | A kind of brewing method of Radix Cynanchi Auriculati Semen sojae atricolor light soy sauce |
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