CN104026554A - 一种营养酱油及其制作方法 - Google Patents
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Abstract
本发明涉及一种营养酱油及其制作方法，属于调味品技术领域。一种营养酱油，其特殊之处在于由以下按重量份配比的原料制成：黄豆30-40份、青稞粉15-25份、沙棘果10-14份、车前子3-5份、杏仁4-8份、槟榔3-7份、熟地2-4份、龙眼3-5份、玉竹4-7份、生地2-5份、枸杞5-9份。本发明的一种营养酱油，是采用传统的黄豆加入新式的青稞粉酿造而成，其中加入了沙棘果等富含大量维生素的中药材，不但口味鲜美，而且具有丰富的营养，可以使食用者提升免疫力，提升新陈代谢。
Description
技术领域
本发明涉及一种营养酱油及其制作方法，属于调味品技术领域。
背景技术
酱油俗称豉油，主要由大豆、小麦、食盐经过制油、发酵等程序酿制而成的。酱油的成分比较复杂，除食盐的成分外，还有多种氨基酸、糖类、有机酸、色素及香料等成分。以咸味为主，亦有鲜味、香味等。它能增加和改善菜肴的味道，还能增添或改变菜肴的色泽。中国汉族劳动人民在数千年前就已经掌握酿制工艺了。酱油一般有老抽和生抽两种：生抽较咸，用于提鲜；老抽较淡，用于提色。但目前大家食用的酱油主要以调味为主，缺少必要的营养价值，缺少保健功能。
发明内容
本发明的目的在于解决上述已有技术存在的不足之处，提供一种不仅富含氨基酸、铁、钙等微量元素，而且维生素含量丰富；不仅用于调味而且可以起到保健功能的营养酱油及其制作方法。
本发明是通过以下技术方案实现的：
一种营养酱油，其特殊之处在于由以下按重量份配比的原料制成：黄豆30-40份、青稞粉15-25份、沙棘果10-14份、车前子3-5份、杏仁4-8份、槟榔3-7份、熟地2-4份、龙眼3-5份、玉竹4-7份、生地2-5份、枸杞5-9份、桑叶2-4份、蔓荆子3-6份、覆盆子5-7份、山萸肉3-5份、青蒿3-5份、通草2-4份、蚕砂2-4份、五加皮2-4份、番石榴6-9份、食盐水18-25份、味素10-15份、清水50-80份；
所述一种营养酱油由以下按重量份最优配比的原料制成：黄豆40份、青稞粉20份、沙棘果12份、车前子4份、杏仁6份、槟榔5份、熟地3份、龙眼4份、玉竹6份、生地3份、枸杞6份、桑叶3份、蔓荆子5份、覆盆子6份、山萸肉4份、青蒿4份、通草3份、蚕砂3份、五加皮3份、番石榴7份、食盐水20份、味素12份、清水65份；
一种营养酱油的制作方法，其特殊之处在于包括以下步骤：
（1）将黄豆浸入清水中浸泡5-7小时后，放入蒸箱中蒸制1.5-2小时；
（2）将出锅的黄豆拌入青稞粉，冷却到35-40℃，放入室内竹盘中2-3天后，放入通风室内再放置6-7天，制成成曲；
（3）将步骤（2）的成曲加入食盐水，放入缸中露晒5-6个月，每周需搅拌2-3次，制成豆酱；
（4）将沙棘果烘干，拌入车前子、杏仁、槟榔、熟地、龙眼、玉竹、生地、枸杞、桑叶、蔓荆子、覆盆子、山萸肉、青蒿、通草、蚕砂、五加皮、番石榴，加入清水煮沸，然后文火熬制2-3小时，再将药液冷却3-5天后过滤得到滤液；
（5）将步骤（3）豆酱与步骤（4）滤液混合，加入食盐水浸泡1天，然后压榨出头油，再将压榨的头渣加入食盐水再次压榨出二油，将头油与二油混合加热，加入味素即可。
本发明的一种营养酱油，是采用传统的黄豆加入新式的青稞粉酿造而成，其中加入了沙棘果等富含大量维生素的中药材，不但口味鲜美，而且具有丰富的营养，可以使食用者提升免疫力，提升新陈代谢。
具体实施方式
以下给出本发明的具体实施方式，用来对本发明的构成作进一步详细说明。
实施例1
本实施例的一种营养酱油，由以下按重量份配比的原料制成：黄豆30份、青稞粉15份、沙棘果10份、车前子3份、杏仁4份、槟榔3份、熟地2份、龙眼3份、玉竹4份、生地2份、枸杞5份、桑叶2份、蔓荆子3份、覆盆子5份、山萸肉3份、青蒿3份、通草2份、蚕砂2份、五加皮2份、番石榴6份、食盐水18份、味素10份、清水50份。
实施例2
本实施例的一种营养酱油，由以下按重量份配比的原料制成：黄豆40份、青稞粉25份、沙棘果14份、车前子5份、杏仁8份、槟榔7份、熟地4份、龙眼5份、玉竹7份、生地5份、枸杞9份、桑叶4份、蔓荆子6份、覆盆子7份、山萸肉5份、青蒿5份、通草4份、蚕砂4份、五加皮4份、番石榴9份、食盐水25份、味素15份、清水80份。
实施例3
本实施例的一种营养酱油，由以下按重量份最优配比的原料制成：黄豆40份、青稞粉20份、沙棘果12份、车前子4份、杏仁6份、槟榔5份、熟地3份、龙眼4份、玉竹6份、生地3份、枸杞6份、桑叶3份、蔓荆子5份、覆盆子6份、山萸肉4份、青蒿4份、通草3份、蚕砂3份、五加皮3份、番石榴7份、食盐水20份、味素12份、清水65份。
以上实施例的一种营养酱油的制作方法，包括以下步骤：
（1）将黄豆浸入清水中浸泡5-7小时后，放入蒸箱中蒸制1.5-2小时；
（2）将出锅的黄豆拌入青稞粉，冷却到35-40℃，放入室内竹盘中2-3天后，放入通风室内再放置6-7天，制成成曲；
（3）将步骤（2）的成曲加入食盐水，放入缸中露晒5-6个月，每周需搅拌2-3次，制成豆酱；
（4）将沙棘果烘干，拌入车前子、杏仁、槟榔、熟地、龙眼、玉竹、生地、枸杞、桑叶、蔓荆子、覆盆子、山萸肉、青蒿、通草、蚕砂、五加皮、番石榴，加入清水煮沸，然后文火熬制2-3小时，再将药液冷却3-5天后过滤得到滤液；
（5）将步骤（3）豆酱与步骤（4）滤液混合，加入食盐水浸泡1天，然后压榨出头油，再将压榨的头渣加入食盐水再次压榨出二油，将头油与二油混合加热，加入味素即可。
以上实施例的一种营养酱油，是采用传统的黄豆加入新式的青稞粉酿造而成，其中加入了沙棘果等富含大量维生素的中药材，不但口味鲜美，而且具有丰富的营养，可以使食用者提升免疫力，提升新陈代谢。
Claims (3)
1.一种营养酱油，其特征在于由以下按重量份配比的原料制成：黄豆30-40份、青稞粉15-25份、沙棘果10-14份、车前子3-5份、杏仁4-8份、槟榔3-7份、熟地2-4份、龙眼3-5份、玉竹4-7份、生地2-5份、枸杞5-9份、桑叶2-4份、蔓荆子3-6份、覆盆子5-7份、山萸肉3-5份、青蒿3-5份、通草2-4份、蚕砂2-4份、五加皮2-4份、番石榴6-9份、食盐水18-25份、味素10-15份、清水50-80份。
2.根据权利要求1所述的一种营养，其特征在于由以下按重量份最优配比的原料制成：黄豆40份、青稞粉20份、沙棘果12份、车前子4份、杏仁6份、槟榔5份、熟地3份、龙眼4份、玉竹6份、生地3份、枸杞6份、桑叶3份、蔓荆子5份、覆盆子6份、山萸肉4份、青蒿4份、通草3份、蚕砂3份、五加皮3份、番石榴7份、食盐水20份、味素12份、清水65份。
3.权利要求1或2所述一种营养酱油的制作方法，其特征在于包括以下步骤：
（1）将黄豆浸入清水中浸泡5-7小时后，放入蒸箱中蒸制1.5-2小时；
（2）将出锅的黄豆拌入青稞粉，冷却到35-40℃，放入室内竹盘中2-3天后，放入通风室内再放置6-7天，制成成曲；
（3）将步骤（2）的成曲加入食盐水，放入缸中露晒5-6个月，每周需搅拌2-3次，制成豆酱；
（4）将沙棘果烘干，拌入车前子、杏仁、槟榔、熟地、龙眼、玉竹、生地、枸杞、桑叶、蔓荆子、覆盆子、山萸肉、青蒿、通草、蚕砂、五加皮、番石榴，加入清水煮沸，然后文火熬制2-3小时，再将药液冷却3-5天后过滤得到滤液；
（5）将步骤（3）豆酱与步骤（4）滤液混合，加入食盐水浸泡1天，然后压榨出头油，再将压榨的头渣加入食盐水再次压榨出二油，将头油与二油混合加热，加入味素即可。
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366429A (zh) * | 2014-10-30 | 2015-02-25 | 辛范范 | 一种营养酱油 |
| CN104605312A (zh) * | 2015-01-30 | 2015-05-13 | 周赛金 | 一种小米酱油制备方法 |
| CN104605318A (zh) * | 2015-01-30 | 2015-05-13 | 施晶晶 | 一种青豆酱油制备方法 |
| CN104605311A (zh) * | 2015-01-30 | 2015-05-13 | 周赛金 | 一种新型清火酱油制备方法 |
| CN104664312A (zh) * | 2015-01-30 | 2015-06-03 | 周赛金 | 一种新型降火酱油制备方法 |
| CN105124526A (zh) * | 2015-10-11 | 2015-12-09 | 安徽联喆玉竹有限公司 | 一种玉竹驴肉银杏叶酱油及其制作方法 |
| CN105211831A (zh) * | 2015-10-12 | 2016-01-06 | 南陵县铭泽玉竹种植专业合作社 | 一种牛蛙玉竹酱油的制作方法 |
| CN105249417A (zh) * | 2015-11-21 | 2016-01-20 | 安徽联喆玉竹有限公司 | 一种花锚藨草海棠保健酱油的酿制方法 |
| CN105249413A (zh) * | 2015-11-07 | 2016-01-20 | 安徽味仙食品有限公司 | 一种紫薯酱油及其制备方法 |
| CN105559010A (zh) * | 2015-12-09 | 2016-05-11 | 安徽联喆玉竹有限公司 | 一种槐花牵牛子风味豆薯酱油的酿制方法 |
| CN105707893A (zh) * | 2016-04-15 | 2016-06-29 | 杨希义 | 一种营养酱油及其制备方法 |
| CN106262680A (zh) * | 2016-08-24 | 2017-01-04 | 苏州市吉成酱业酿造有限公司 | 具有保健调理功效的酱油 |
| CN106262679A (zh) * | 2016-08-24 | 2017-01-04 | 苏州市吉成酱业酿造有限公司 | 鲜酱油 |
| CN107660775A (zh) * | 2016-07-28 | 2018-02-06 | 北海和思科技有限公司 | 一种儿童酱油及其制备方法 |
| CN109480253A (zh) * | 2017-09-13 | 2019-03-19 | 保康县老酱爷食品有限公司 | 一种青蒿发酵调味品 |
| CN114403419A (zh) * | 2021-12-28 | 2022-04-29 | 绥化市鲜锦记调味品有限公司 | 一种虫草花枸杞子沙棘酱油及其制备方法 |
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| CN104366429A (zh) * | 2014-10-30 | 2015-02-25 | 辛范范 | 一种营养酱油 |
| CN104605312A (zh) * | 2015-01-30 | 2015-05-13 | 周赛金 | 一种小米酱油制备方法 |
| CN104605318A (zh) * | 2015-01-30 | 2015-05-13 | 施晶晶 | 一种青豆酱油制备方法 |
| CN104605311A (zh) * | 2015-01-30 | 2015-05-13 | 周赛金 | 一种新型清火酱油制备方法 |
| CN104664312A (zh) * | 2015-01-30 | 2015-06-03 | 周赛金 | 一种新型降火酱油制备方法 |
| CN105124526A (zh) * | 2015-10-11 | 2015-12-09 | 安徽联喆玉竹有限公司 | 一种玉竹驴肉银杏叶酱油及其制作方法 |
| CN105211831A (zh) * | 2015-10-12 | 2016-01-06 | 南陵县铭泽玉竹种植专业合作社 | 一种牛蛙玉竹酱油的制作方法 |
| CN105249413A (zh) * | 2015-11-07 | 2016-01-20 | 安徽味仙食品有限公司 | 一种紫薯酱油及其制备方法 |
| CN105249417A (zh) * | 2015-11-21 | 2016-01-20 | 安徽联喆玉竹有限公司 | 一种花锚藨草海棠保健酱油的酿制方法 |
| CN105559010A (zh) * | 2015-12-09 | 2016-05-11 | 安徽联喆玉竹有限公司 | 一种槐花牵牛子风味豆薯酱油的酿制方法 |
| CN105707893A (zh) * | 2016-04-15 | 2016-06-29 | 杨希义 | 一种营养酱油及其制备方法 |
| CN107660775A (zh) * | 2016-07-28 | 2018-02-06 | 北海和思科技有限公司 | 一种儿童酱油及其制备方法 |
| CN106262680A (zh) * | 2016-08-24 | 2017-01-04 | 苏州市吉成酱业酿造有限公司 | 具有保健调理功效的酱油 |
| CN106262679A (zh) * | 2016-08-24 | 2017-01-04 | 苏州市吉成酱业酿造有限公司 | 鲜酱油 |
| CN109480253A (zh) * | 2017-09-13 | 2019-03-19 | 保康县老酱爷食品有限公司 | 一种青蒿发酵调味品 |
| CN114403419A (zh) * | 2021-12-28 | 2022-04-29 | 绥化市鲜锦记调味品有限公司 | 一种虫草花枸杞子沙棘酱油及其制备方法 |
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