CN104172095A - Polygonum cuspidatum soy sauce - Google Patents
Polygonum cuspidatum soy sauce Download PDFInfo
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- CN104172095A CN104172095A CN201410320097.4A CN201410320097A CN104172095A CN 104172095 A CN104172095 A CN 104172095A CN 201410320097 A CN201410320097 A CN 201410320097A CN 104172095 A CN104172095 A CN 104172095A
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- giant knotweed
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- 235000018167 Reynoutria japonica Nutrition 0.000 title abstract 8
- 241001648835 Polygonum cuspidatum Species 0.000 title 1
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- 235000015067 sauces Nutrition 0.000 claims description 44
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- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
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- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 1
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- ZZVUWRFHKOJYTH-UHFFFAOYSA-N diphenhydramine Chemical compound C=1C=CC=CC=1C(OCCN(C)C)C1=CC=CC=C1 ZZVUWRFHKOJYTH-UHFFFAOYSA-N 0.000 description 1
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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)
- Seeds, Soups, And Other Foods (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses polygonum cuspidatum soy sauce. A preparation method of the polygonum cuspidatum soy sauce comprises the following steps: taking polygonum cuspidatum containing various health components and water chestnut, preprocessing, mixing, inoculating, and carrying out starter propagation, fermenting, carrying out pressure filtration and filling like. In the step of preprocessing the raw materials, the polygonum cuspidatum is combined with various enzymes for hydrolysis, so that the health components of the polygonum cuspidatum can be effectively mixed with the soy sauce; the prepared polygonum cuspidatum soy sauce has the functions of tonifying Yang and enriching essence, clearing heat and removing toxicity and tonifying qi and spleen, is reddish brown in color and luster, rich in soy sauce fragrance, specific in fragranc and pure in delicate flavor; a novel product is provided for the market of the soy sauce in China; meanwhile, a novel method is provided for rural farmers for overcoming poverty and achieving prosperity by planting polygonum cuspidatum.
Description
Technical field
The present invention relates to a kind of preparation method of soy sauce, specifically select the giant knotweed of tool health care composition, add water caltrop and wheat flour, dregs of beans, produce a kind of method of nutrient health-care sauce.
Background technology
Giant knotweed, the perennial shrub shape of polygonaceae Polygonum herbaceous plant.The Chinese herbal medicine that Qi Wei China traditional Chinese medical science is conventional, < < the southern regions of the Yunnan Province book on Chinese herbal medicine > > carries: attack all pyogenic infections, only have sore throat, diuresis, walks channels and collaterals.The bun of < < medical center wants > > to carry: hard kidney, strong Yang yi Jing, strengthens the bone, and increases strength.< < property of medicine opinion > > carries: giant knotweed, the heat moon and Radix Glycyrrhizae are decocted, look is as amber, lovely may seeing, and that tastes is sweet and refreshing, bottle is put in well, make cold clearly as ice, in ceramic whiteware device and silverware, contain, like tea, inhale it, Shi Renhu is cold drink, again and honor in tender tea leaves.
Main containing many phenoloids such as Anthraquinones, diphenylethylene, flavonoids, tannins in giant knotweed, that the diphenylethylene compounds that the resveratrol of wherein take is representative has is antibacterial, antitumor, Green Tea Extract and improve angiocardiopathy isoreactivity, be widely used in the industries such as medical and health, health care, cosmetics, there is huge commercial value.Modern study confirms, the effect of giant knotweed tool antitussive and antiasthmatic, hypoglycemic, blood fat, and it is clearing heat and detoxicating, normalizing gallbladder to cure jaundice, expelling wind and removing dampness, loose stasis of blood analgesic therapy, relieving cough and reducing sputum.
Water caltrop has another name called water chestnut, water chestnut is real, is the fruit of annual herb water plant water chestnut, and the crisp meat of water caltrop skin is beautiful, edible after boiling, and the food of also cooking gruel, for the medicine that China is ancient is eaten the plant having both.In < < Qimin yaoshu > >, carry: " the water chestnut strong will of reposing, except all kinds of diseases and ailments, beneficial vital essence.In the pacifying of food, mend dirty normal hearing and eyesight, make light of one's life by commiting suicide resistance to old." say that water caltrop food can functions of relieving summer heat, antithermic in < < Compendium of Materia Medica > >, relieving restlessness is quenched the thirst; Prepared food can replenish qi to invigorate the spleen, and the disease of dispelling is kept fit.< < dietetic materia medica > > records, and water caltrop is used as medicine, can quench one's thirst, and relieving alcoholism, the logical breast of diuresis.Modern study confirmation, water caltrop contains rich in protein, unrighted acid and multivitamin and trace element.Taste is sweet, flat, nontoxic.There is the logical breast of diuresis, only quench one's thirst, deinebriating effect.
Along with the raising of people's living standard, the food demand amount that health care is worth to tool is increasing, the characteristic of utilizing giant knotweed and water caltrop tool plurality kinds of health care to be worth, and it is carried out to deep development wide market prospects.Giant knotweed and water caltrop are made into health-care sauce at present, there is not yet report and launch.
Summary of the invention
The object of the invention is to select giant knotweed and the water caltrop of tool multiple nutrients health care composition, by itself and wheat flour and the common enzymolysis of dregs of beans, by given technique, produce a kind of giant knotweed soy sauce.
The present invention is achieved in that
A giant knotweed soy sauce, is characterized in that: adopt following steps to make:
A, water caltrop pretreatment: the water caltrop of growth and maturity is shelled, then pulverize with pulverizer, add the wheat flour of the heavy 30-50% of water caltrop after shelling, after stirring, with the equipment of steaming, steam 2-3 hour, then airing cools to room temperature, make ripe water caltrop mud;
B, giant knotweed pretreatment: get fresh giant knotweed underground rhizome, clean up in the disintegrating apparatus that postposition is equipped with 40 order mesh screens broken, after pour in container, add bean cake powder and the suitable quantity of water of giant knotweed rhizome weight 60-100%, with the equipment of steaming, steam 2-3 hour, make ripe giant knotweed mud;
C, batching: get ripe water caltrop mud 60-90 weight portion, ripe giant knotweed mud 80-110 weight portion, water appropriate, fully mix evenly, after add ripe water caltrop mud with pectase, the cellulase of 0.015-0.02% of ripe giant knotweed mud gross weight 0.2-0.5%, the protease of the zytase of 0.002-0.006%, 0.3-0.5% is combined hydrolysis, associating hydrolysis temperature is 40-42 ℃, time is 60-80 minute, makes mixed enzymolysis grog;
D, inoculation: in mixed enzymolysis grog, add aspergillus niger strain 1-2 weight portion, aspergillus oryzae bacterial classification 3-5 weight portion, fully mix evenly, make curved billet;
E, koji: curved billet is entered to Automatic curve making machine, adopt general automatic technology to make into bent;
F, fermentation: will become bent and drop in fermentation tank, be added into the saline solution of 150-180 weight portion 8-11 Baume degrees, stir, make sauce wine with dregs, afterwards by overturning sauce wine with dregs, heat-preservation fermentation 8-12 days in 38-40 ℃ of environment; Add again the glutaminase of the heavy 0.0005-0.0015% of sauce wine with dregs, after stirring, be incubated 28-32 ℃ of fermentation 8-12 days, when sauce wine with dregs pH value is down to 5.3, add Lu Shi yeast to 106/milliliter more than sauce wine with dregs, control sauce wine with dregs temperature at 28-32 ℃, fermentation 50-60 days, makes sauce unstrained spirits;
G, press filtration, canned: use filter press press filtration to sauce unstrained spirits water content to 24% weight ratio sauce unstrained spirits, in filter residue, add appropriate 35-40 ℃ water, soak 3-5 hour, again use filter press press filtration to sauce unstrained spirits water content to 24% weight ratio, twice filtrate staticly settles respectively 8-12 days, rear respectively through the press filtration of diatomite plate and frame filter press, by quality requirement, be mixed, after the sterilization of conventional sterilization technique, with food stage packing container, pack, make finished product giant knotweed soy sauce;
H, check, storage: finished product giant knotweed soy sauce, through after the assay was approved, enters to ventilate, is dried in storehouse and stores.
In invention, before adding Lu Shi yeast, also can add the rotten slurry of Tea Flower, further to improve mouthfeel, flavour and the health care of finished product, be worth.
The present invention adopts giant knotweed and the water caltrop of tool plurality kinds of health care composition, through pretreatment, batching, inoculation, koji, fermentation, press filtration, the step such as canned, is made.In pretreatment of raw material, giant knotweed is combined hydrolysis with the plurality of enzymes of water caltrop, makes its health care composition can effectively incorporate soy sauce, the effect of finished product giant knotweed soy sauce tool strong Yang yi Jing, clearing heat and detoxicating, air making-up and spleen enlivening, color and luster is reddish brown, sauce aromatic strongly fragrant, fragrance is unique, delicate flavour is pure.When Wei China soy sauce market provides a new product, also for mountain area peasant planting giant knotweed provides a new way as shaking off poverty and setting out on the road to prosperity.
Below in conjunction with embodiment, the present invention is described in further detail.
The specific embodiment
Embodiment 1, and a kind of giant knotweed soy sauce adopts following steps to make:
1, water caltrop pretreatment: the water caltrop of growth and maturity is shelled, then pulverize with the pulverizer that 60 order mesh screens are housed, add water caltrop after shelling to weigh 35% wheat flour, steam 2 hours with steam box after stirring, then airing cools to room temperature, make ripe water caltrop mud;
2, giant knotweed pretreatment: get fresh giant knotweed underground rhizome, clean up in the disintegrating machine that postposition is equipped with 40 order mesh screens broken, after pour in container, the bean cake powder and the suitable quantity of water that add giant knotweed rhizome weight 60%, with steam box, steam 2 hours, then airing cools to room temperature, make ripe giant knotweed mud;
3, batching: get 60 kilograms, ripe water caltrop mud, 80 kilograms, ripe giant knotweed mud, water appropriate, fully mix evenly, after add ripe water caltrop mud to combine hydrolysis with the pectase of ripe giant knotweed mud gross weight 0.2%, 0.015% cellulase, 0.002% zytase, 0.3% protease, associating hydrolysis temperature is 40-42 ℃, time is 60 minutes, makes mixed enzymolysis grog;
4, inoculation: add 1 kilogram of aspergillus niger strain, 3 kilograms of aspergillus oryzae bacterial classifications in mixed enzymolysis grog, fully mix evenly, make curved billet;
5, koji: curved billet is entered to four jiaos of starter propagation machines, adopt general automatic technology to make into bent;
6, fermentation: will become bent and drop in fermentation tank, and be added into the saline solution of 150 kilogram of 8 Baume degrees, and stir, and make sauce wine with dregs, afterwards by overturning sauce wine with dregs, heat-preservation fermentation is 8 days in 38-40 ℃ of environment; Add sauce wine with dregs again and weigh 0.0005% glutaminase, after stirring, be incubated 28-32 ℃ of fermentation 8 days, when sauce wine with dregs pH value is down to 5.3, add Lu Shi yeast to 106/milliliter more than sauce wine with dregs, control sauce wine with dregs temperature, at 28-32 ℃, is fermented 50 days, makes sauce unstrained spirits;
7, press filtration, canned: use filter press press filtration to sauce unstrained spirits water content to 24% weight ratio sauce unstrained spirits, in filter residue, add appropriate 35 ℃ of water, soak 5 hours, again use filter press press filtration to sauce unstrained spirits water content to 24% weight ratio, twice filtrate staticly settles respectively 8 days, rear respectively through the press filtration of diatomite plate and frame filter press, by quality requirement, be mixed, after pasteurization sterilization, canned with the aseptic vial of food stage, make finished product giant knotweed soy sauce;
8, check, storage: finished product giant knotweed soy sauce, through after the assay was approved, enters to ventilate, is dried in storehouse and stores.
Embodiment 2, and a kind of giant knotweed soy sauce adopts following steps to make:
1, water caltrop pretreatment: the water caltrop of growth and maturity is shelled, then pulverize with the pulverizer that 60 order mesh screens are housed, add water caltrop after shelling to weigh 50% wheat flour, steam 3 hours with steam box after stirring, then airing cools to room temperature, make ripe water caltrop mud;
2, giant knotweed pretreatment: get fresh giant knotweed underground rhizome, clean up in the disintegrating machine that postposition is equipped with 40 order mesh screens broken, after pour in container, the bean cake powder and the suitable quantity of water that add giant knotweed rhizome weight 90%, with steam box, steam 3 hours, then airing cools to room temperature, make ripe giant knotweed mud;
3, Tea Flower pretreatment: get the dry Tea Flower of high-quality, after cleaning up, put in rustless steel container, add dry Tea Flower to weigh the water soaking 5 hours of 12 times, then together with soaking water, break into gruel with the beater that 60 order mesh screens are housed, make the rotten slurry of Tea Flower;
4, batching: get 90 kilograms, ripe water caltrop mud, 110 kilograms, ripe giant knotweed mud, water appropriate, fully mix evenly, after add ripe water caltrop mud to combine hydrolysis with the pectase of ripe giant knotweed mud gross weight 0.5%, 0.02% cellulase, 0.005% zytase, 0.5% protease, associating hydrolysis temperature is 42 ℃, time is 60 minutes, makes mixed enzymolysis grog;
5, inoculation: add 2 kilograms of aspergillus niger strains, 5 kilograms of aspergillus oryzae bacterial classifications in mixed enzymolysis grog, fully mix evenly, make curved billet;
6, koji: curved billet is entered to Automatic curve making machine, adopt general automatic technology to make into bent;
7, fermentation: will become bent and drop in fermentation tank, and be added into the saline solution of 180 kilogram of 11 Baume degrees, and stir, and make sauce wine with dregs, afterwards by overturning sauce wine with dregs, heat-preservation fermentation is 12 days in 38-40 ℃ of environment; Add again sauce wine with dregs and weigh 0.0015% glutaminase, after stirring, be incubated 28-32 ℃ of fermentation 12 days, when sauce wine with dregs pH value is down to 5.3, add 25 kilograms, the rotten slurry of Tea Flower, after stirring, add again Lu Shi yeast to 106/milliliter more than sauce wine with dregs, control sauce wine with dregs temperature at 28-32 ℃, ferment 60 days, make sauce unstrained spirits;
8, press filtration, canned: use filter press press filtration to sauce unstrained spirits water content to 24% weight ratio sauce unstrained spirits, in filter residue, add appropriate 40 ℃ of water, soak 3 hours, again use filter press press filtration to sauce unstrained spirits water content to 24% weight ratio, twice filtrate staticly settles respectively 12 days, rear respectively through the press filtration of diatomite plate and frame filter press, by quality requirement, be mixed, after the sterilization of conventional sterilization technique, canned with the aseptic vial of food stage, make finished product giant knotweed soy sauce;
9, check, storage: finished product giant knotweed soy sauce, through after the assay was approved, enters to ventilate, is dried in storehouse and stores.
Described conventional sterilization technique be pasteurization or microwave disinfection method any one.
The present invention, when adding wheat flour, can add the high temperature resistant AMS of water caltrop and wheat flour gross weight 0.2-0.5% again.
Tea Flower, the flower of Theaceae Camellia perennial evergreen xylophyta tea tree, the effects such as component content has removing toxic substances, antibacterial, hypoglycemic, delays senility, cancer-resisting and enhancing immunity, its protein, tea polysaccharide, Tea Polyphenols, active polyphenoils exceed allied substances content in tealeaves, residues of pesticides and content of beary metal be lower than European Union's standard, can be clearing heat and detoxicating, improving eyesight is relieved inflammation or internal heat, lipopenicillinase beauty treatment.Tea Flower is a kind of high-quality protein nutritive source, can match in excellence or beauty with universally acknowledged oxidation resistant plant rosemary, Xue MingRosma rinus officinalis.The measurement result of tea plant pollen nutritional labeling shows, its protein content is 29.18%, and fat is 2.34%, and Coordinate specific of essential amino acid all approaches or exceeds the mode standard value that FAO/WHO issues.
In embodiments of the invention 2, add before Lu Shi yeast, in sauce wine with dregs, added the rotten slurry of Tea Flower, make finished product increased clearing heat and detoxicating, improving eyesight is relieved inflammation or internal heat, the health-care efficacy of lipopenicillinase beauty treatment, its color and luster, taste, flavour, health care are worth and have obtained further raising.
Above embodiment is described the preferred embodiment of the present invention; not scope of the present invention is limited; design under the prerequisite of spirit not departing from the present invention; various distortion and improvement that the common engineers and technicians in this area make technical scheme of the present invention, all should fall in the definite protection domain of claims of the present invention.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (2)
1. a giant knotweed soy sauce, is characterized in that: adopt following steps to make:
A, water caltrop pretreatment: the water caltrop of growth and maturity is shelled, then pulverize with the pulverizer that 60 order mesh screens are housed, add water caltrop after shelling to weigh 50% wheat flour, after stirring, with steam box, steam 3 hours, then airing cools to room temperature, make ripe water caltrop mud;
B, giant knotweed pretreatment: get fresh giant knotweed underground rhizome, clean up in the disintegrating machine that postposition is equipped with 40 order mesh screens broken, after pour in container, the bean cake powder and the suitable quantity of water that add giant knotweed rhizome weight 90%, with steam box, steam 3 hours, then airing cools to room temperature, make ripe giant knotweed mud;
C, Tea Flower pretreatment: get the dry Tea Flower of high-quality, after cleaning up, put in rustless steel container, add dry Tea Flower to weigh the water soaking 5 hours of 12 times, then together with soaking water, with the beater that 60 order mesh screens are housed, break into gruel, make the rotten slurry of Tea Flower;
D, batching: get 90 kilograms, ripe water caltrop mud, 110 kilograms, ripe giant knotweed mud, water appropriate, fully mix evenly, after add ripe water caltrop mud to combine hydrolysis with the pectase of ripe giant knotweed mud gross weight 0.5%, 0.02% cellulase, 0.005% zytase, 0.5% protease, associating hydrolysis temperature is 42 ℃, time is 60 minutes, makes mixed enzymolysis grog;
E, inoculation: in mixed enzymolysis grog, add 2 kilograms of aspergillus niger strains, 5 kilograms of aspergillus oryzae bacterial classifications, fully mix evenly, make curved billet;
F, koji: curved billet is entered to Automatic curve making machine, adopt general automatic technology to make into bent;
G, fermentation: will become bent and drop in fermentation tank, and be added into the saline solution of 180 kilogram of 11 Baume degrees, and stir, and make sauce wine with dregs, afterwards by overturning sauce wine with dregs, in 38-40 ℃ of environment, heat-preservation fermentation is 12 days; Add again sauce wine with dregs and weigh 0.0015% glutaminase, after stirring, be incubated 28-32 ℃ of fermentation 12 days, when sauce wine with dregs pH value is down to 5.3, add 25 kilograms, the rotten slurry of Tea Flower, after stirring, then add Lu Shi yeast to 10
6individual/more than milliliter sauce wine with dregs, to control sauce wine with dregs temperature at 28-32 ℃, ferment 60 days, make sauce unstrained spirits;
H, press filtration, canned: use filter press press filtration to sauce unstrained spirits water content to 24% weight ratio sauce unstrained spirits, can in filter residue, add appropriate 40 ℃ of water, soak 3 hours, again use filter press press filtration to sauce unstrained spirits water content to 24% weight ratio, twice filtrate staticly settles respectively 12 days, rear respectively through the press filtration of diatomite plate and frame filter press, can be mixed by quality requirement, after the sterilization of conventional sterilization technique, canned with the aseptic vial of food stage, make finished product giant knotweed soy sauce;
I, check, storage: finished product giant knotweed soy sauce, through after the assay was approved, enters to ventilate, is dried in storehouse and stores.
2. a kind of giant knotweed soy sauce according to claim 1, is characterized in that: in steps A, when adding wheat flour, then add the high temperature resistant AMS of water caltrop and wheat flour gross weight 0.2-0.5%.
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| CN105077166A (en) * | 2015-06-30 | 2015-11-25 | 洪学金 | Double-mold type willowleaf swallowwort rhizome and elaeagnus conferta soy sauce and brewing method thereof |
| CN105410859A (en) * | 2015-12-08 | 2016-03-23 | 张友兰 | Health light soy sauce and preparation method thereof |
| CN105595301A (en) * | 2015-12-19 | 2016-05-25 | 南陵百绿汇农业科技有限公司 | Fructus-rosae-laevigatae-flavor canna edulis soy brewing method |
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| CN103637173B (en) * | 2013-12-11 | 2015-02-11 | 江南大学 | Delicious clam sauce and preparation method thereof |
| CN105053961A (en) * | 2014-07-05 | 2015-11-18 | 余芳 | Chicory and desert cistanche health care soy sauce |
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| CN104172095B (en) | 2015-09-16 |
| CN103404835A (en) | 2013-11-27 |
| CN103404835B (en) | 2014-06-18 |
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