CN104172095B - A kind of polygonum cuspidatum sauce - Google Patents

A kind of polygonum cuspidatum sauce Download PDF

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Publication number
CN104172095B
CN104172095B CN201410320097.4A CN201410320097A CN104172095B CN 104172095 B CN104172095 B CN 104172095B CN 201410320097 A CN201410320097 A CN 201410320097A CN 104172095 B CN104172095 B CN 104172095B
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sauce
water
giant knotweed
dregs
add
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CN201410320097.4A
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Chinese (zh)
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CN104172095A (en
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刘三保
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南陵县襄荷产业协会
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Priority to CN201310336345.XA priority Critical patent/CN103404835B/en
Publication of CN104172095A publication Critical patent/CN104172095A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES 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; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES 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; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of polygonum cuspidatum sauce, adopt giant knotweed and the water caltrop of tool plurality kinds of health care composition, be made through pretreatment, batching, inoculation, koji, fermentation, press filtration, the step such as canned.In pretreatment of raw material, the multiple enzyme united hydrolysis of giant knotweed and water caltrop, make its health care composition effectively can incorporate soy sauce, effect of finished product polygonum cuspidatum sauce tool strong Yang yi Jing, clearing heat and detoxicating, air making-up and spleen enlivening, color and luster be reddish brown, sauce aromatic strongly fragrant, fragrance is unique, delicate flavour is pure.While providing a new product for China's soy sauce market, also provide a new way as shaking off poverty and setting out on the road to prosperity for mountain area peasant planting giant knotweed.

Description

A kind of polygonum cuspidatum sauce

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, polygonaceae Polygonum perennial shrub shape herbaceous plant.Its Chinese herbal medicine commonly used for China's traditional Chinese medical science, " the southern regions of the Yunnan Province book on Chinese herbal medicine " carries: attack all pyogenic infections, only have sore throat, diuresis, walk channels and collaterals." medical center bun will " carries: hard kidney, and strong Yang yi Jing, strengthens the bone, and increases strength." property of medicine opinion " carries: giant knotweed, and the heat moon and Radix Glycyrrhizae are decocted, and look, as amber, lovelyly may to be seen, that tastes is sweet and refreshing, and bottle is put in well, makes cold clear as ice, contains in ceramic whiteware device and silverware, inhales it like tea, and Shi Renhu is that cold drink is sub, again and honor in tender tea leaves.

Main containing many phenoloids such as Anthraquinones, diphenylethylene, flavonoids, tannins in giant knotweed, be wherein that the diphenylethylene compounds of representative has antibacterial, antitumor, Green Tea Extract and improves angiocardiopathy isoreactivity with resveratrol, be widely used in the industries such as medical and health, health care, cosmetics, there is huge commercial value.Modern study confirms, 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, and edible after boiling, food of also cooking gruel, the plant had both eaten by the medicine ancient for China.Carry in Important Arts for the People's Welfare: " water chestnut can be reposed strong will, except all kinds of diseases and ailments, and beneficial vital essence.Mend dirty normal hearing and eyesight in the pacifying of food, make light of one's life by commiting suicide always resistance to." say that water caltrop food can functions of relieving summer heat, antithermic in Compendium of Material Medica, relieving restlessness is quenched the thirst; Prepared food can replenish qi to invigorate the spleen, and disease of dispelling is kept fit." dietetic materia medica " is recorded, and water caltrop is used as medicine, and can quench one's thirst, relieving alcoholism, the logical breast of diuresis.Modern study confirms, 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, increasing to the food demand amount of tool health value, utilize the characteristic that giant knotweed and water caltrop tool plurality kinds of health care are worth, carrying out deep development to it has wide market prospects.Current giant knotweed and water caltrop are made into health-care sauce, and there is not been reported and launch.

Summary of the invention

The object of the invention is to select tool multiple nutrients to keep healthy the giant knotweed of composition and water caltrop, by itself and wheat flour and the common enzymolysis of dregs of beans, by given technique, produce a kind of polygonum cuspidatum sauce.

The present invention is achieved in that

A kind of polygonum cuspidatum 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, steam 2-3 hour with the equipment of steaming after stirring, then airing cools to room temperature, obtained ripe water caltrop mud;

B, giant knotweed pretreatment: get fresh giant knotweed underground rhizome, clean up rearmounted to be equipped with in the disintegrating apparatus of 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%, 2-3 hour is steamed, obtained ripe giant knotweed mud with the equipment of steaming;

C, batching: get ripe water caltrop mud 60-90 weight portion, ripe giant knotweed mud 80-110 weight portion, water are appropriate, fully mix evenly, after add the pectase of ripe water caltrop mud and ripe giant knotweed mud gross weight 0.2-0.5%, the cellulase of 0.015-0.02%, the zytase of 0.002-0.006%, the protease of 0.3-0.5% carries out united hydrolysis, united hydrolysis temperature is 40-42 DEG C, time is 60-80 minute, obtained 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 Automatic curve making machine, adopt general automatic technology to obtain into song;

F, fermentation: will become bent and drop in fermentation tank, and be added into the saline solution of 150-180 weight portion 8-11 Baume degrees, stir, obtained sauce wine with dregs, rear by overturning sauce wine with dregs, heat-preservation fermentation 8-12 days in 38-40 DEG C of environment; Add the glutaminase of the heavy 0.0005-0.0015% of sauce wine with dregs again, after stirring, be incubated 28-32 DEG C of fermentation 8-12 days, when sauce wine with dregs pH value is down to 5.3, add more than Lu Shi yeast to 106/milliliter of sauce wine with dregs, control sauce wine with dregs temperature at 28-32 DEG C, fermentation 50-60 days, makes sauce unstrained spirits;

G, press filtration, canned: below sauce unstrained spirits filter press press filtration to sauce unstrained spirits water content to 24% weight ratio, appropriate 35-40 DEG C water is added in filter residue, soak 3-5 hour, again use below filter press press filtration to sauce unstrained spirits water content to 24% weight ratio, twice filtrate staticly settles 8-12 days respectively, rear respectively through the press filtration of diatomite plate and frame filter press, by quality requirement mixture, after the sterilization of conventional sterilization technique, pack with food-grade packing container, obtained finished product polygonum cuspidatum sauce;

H, inspection, storage: finished product polygonum cuspidatum sauce, through after the assay was approved, enters in ventilation, dry storehouse and stores.

In invention, before interpolation Lu Shi yeast, also can add Tea Flower gruel slurry, to improve the mouthfeel of finished product, flavour and health value further.

The present invention adopts giant knotweed and the water caltrop of tool plurality kinds of health care composition, is made through pretreatment, batching, inoculation, koji, fermentation, press filtration, the step such as canned.In pretreatment of raw material, the multiple enzyme united hydrolysis of giant knotweed and water caltrop, make its health care composition effectively can incorporate soy sauce, effect of finished product polygonum cuspidatum sauce tool strong Yang yi Jing, clearing heat and detoxicating, air making-up and spleen enlivening, color and luster be reddish brown, sauce aromatic strongly fragrant, fragrance is unique, delicate flavour is pure.While providing a new product for China's soy sauce market, also provide a new way as shaking off poverty and setting out on the road to prosperity for mountain area peasant planting giant knotweed.

Below in conjunction with embodiment, the present invention is described in further detail.

Detailed description of the invention

Embodiment 1, a kind of polygonum cuspidatum 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 the wheat flour that water caltrop after shelling weighs 35%, steam 2 hours with steam box after stirring, then airing cools to room temperature, obtained ripe water caltrop mud;

2, giant knotweed pretreatment: get fresh giant knotweed underground rhizome, clean up rearmounted to be equipped with in the disintegrating machine of 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%, steam 2 hours with steam box, then airing cools to room temperature, obtained ripe giant knotweed mud;

3, prepare burden: get 60 kilograms, ripe water caltrop mud, 80 kilograms, ripe giant knotweed mud, water are appropriate, fully mix evenly, after add the pectase of ripe water caltrop mud and ripe giant knotweed mud gross weight 0.2%, cellulase, the zytase of 0.002%, the protease of 0.3% of 0.015% carries out united hydrolysis, united hydrolysis temperature is 40-42 DEG C, time is 60 minutes, obtained mixed enzymolysis grog;

4, inoculate: in mixed enzymolysis grog, add aspergillus niger strain 1 kilogram, aspergillus oryzae bacterial classification 3 kilograms, fully mix evenly, make curved billet;

5, koji: curved billet is entered corner starter propagation machine, adopts general automatic technology to obtain into song;

6, ferment: will become bent and drop in fermentation tank, and be added into the saline solution of 150 kilogram of 8 Baume degrees, stir, obtained sauce wine with dregs, rear by overturning sauce wine with dregs, heat-preservation fermentation 8 days in 38-40 DEG C of environment; Add the glutaminase that sauce wine with dregs weighs 0.0005% again, after stirring, be incubated 28-32 DEG C of fermentation 8 days, when sauce wine with dregs pH value is down to 5.3, add more than Lu Shi yeast to 106/milliliter of sauce wine with dregs, control sauce wine with dregs temperature at 28-32 DEG C, ferment 50 days, make sauce unstrained spirits;

7, press filtration, canned: below sauce unstrained spirits filter press press filtration to sauce unstrained spirits water content to 24% weight ratio, appropriate 35 DEG C of water are added in filter residue, soak 5 hours, again use below filter press press filtration to sauce unstrained spirits water content to 24% weight ratio, twice filtrate staticly settles 8 days respectively, rear respectively through the press filtration of diatomite plate and frame filter press, by quality requirement mixture, after pasteurization sterilization, canned with food grade sterility vial, obtained finished product polygonum cuspidatum sauce;

8, check, store: finished product polygonum cuspidatum sauce, through after the assay was approved, enters in ventilation, dry storehouse and stores.

Embodiment 2, a kind of polygonum cuspidatum 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 the wheat flour that water caltrop after shelling weighs 50%, steam 3 hours with steam box after stirring, then airing cools to room temperature, obtained ripe water caltrop mud;

2, giant knotweed pretreatment: get fresh giant knotweed underground rhizome, clean up rearmounted to be equipped with in the disintegrating machine of 40 order mesh screens broken, after pour in container, add bean cake powder and the suitable quantity of water of giant knotweed rhizome weight 90%, steam 3 hours with steam box, then airing cools to room temperature, obtained ripe giant knotweed mud;

3, Tea Flower pretreatment: get the dry Tea Flower of high-quality, after cleaning up, puts in rustless steel container, adds the water soaking 5 hours that dry Tea Flower weighs 12 times, then together with immersion water, breaks into gruel with the beater that 60 order mesh screens are housed, obtained Tea Flower gruel slurry;

4, prepare burden: get 90 kilograms, ripe water caltrop mud, 110 kilograms, ripe giant knotweed mud, water are appropriate, fully mix evenly, after add the pectase of ripe water caltrop mud and ripe giant knotweed mud gross weight 0.5%, cellulase, the zytase of 0.005%, the protease of 0.5% of 0.02% carries out united hydrolysis, united hydrolysis temperature is 42 DEG C, time is 60 minutes, obtained mixed enzymolysis grog;

5, inoculate: in mixed enzymolysis grog, add aspergillus niger strain 2 kilograms, aspergillus oryzae bacterial classification 5 kilograms, fully mix evenly, make curved billet;

6, koji: curved billet is entered Automatic curve making machine, adopts general automatic technology to obtain into song;

7, ferment: will become bent and drop in fermentation tank, and be added into the saline solution of 180 kilogram of 11 Baume degrees, stir, obtained sauce wine with dregs, rear by overturning sauce wine with dregs, heat-preservation fermentation 12 days in 38-40 DEG C of environment; Add the glutaminase that sauce wine with dregs weighs 0.0015% again, after stirring, be incubated 28-32 DEG C of fermentation 12 days, when sauce wine with dregs pH value is down to 5.3, add 25 kilograms, Tea Flower gruel slurry, after stirring, add more than Lu Shi yeast to 106/milliliter of sauce wine with dregs again, control sauce wine with dregs temperature at 28-32 DEG C, ferment 60 days, make sauce unstrained spirits;

8, press filtration, canned: below sauce unstrained spirits filter press press filtration to sauce unstrained spirits water content to 24% weight ratio, appropriate 40 DEG C of water are added in filter residue, soak 3 hours, again use below filter press press filtration to sauce unstrained spirits water content to 24% weight ratio, twice filtrate staticly settles 12 days respectively, rear respectively through the press filtration of diatomite plate and frame filter press, by quality requirement mixture, after the sterilization of conventional sterilization technique, canned with food grade sterility vial, obtained finished product polygonum cuspidatum sauce;

9, check, store: finished product polygonum cuspidatum sauce, through after the assay was approved, enters in ventilation, dry storehouse and stores.

Described conventional sterilization technique be pasteurization or microwave disinfection method any one.

The present invention, while interpolation wheat flour, can add the Thermostable α-Amylase 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, component content has removing toxic substances, antibacterial, hypoglycemic, delays senility, the effect such as cancer-resisting and develop immunitypty, its protein, tea polysaccharide, Tea Polyphenols, active polyphenoils exceed allied substances content in tealeaves, residues of pesticides and content of beary metal lower than EU criteria, can 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.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 close to or exceed the mode standard value that FAO/WHO issues.

In embodiments of the invention 2, before adding Lu Shi yeast, in sauce wine with dregs, with the addition of Tea Flower gruel slurry, make finished product add 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 value obtain further raising.

Above embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that the common engineers and technicians in this area make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determine.

The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. a polygonum cuspidatum 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 the wheat flour that water caltrop after shelling weighs 50%, steam 3 hours with steam box after stirring, then airing cools to room temperature, obtained ripe water caltrop mud;
B, giant knotweed pretreatment: get fresh giant knotweed underground rhizome, clean up rearmounted to be equipped with in the disintegrating machine of 40 order mesh screens broken, after pour in container, add bean cake powder and the suitable quantity of water of giant knotweed rhizome weight 90%, steam 3 hours with steam box, then airing cools to room temperature, obtained ripe giant knotweed mud;
C, Tea Flower pretreatment: get the dry Tea Flower of high-quality, after cleaning up, put in rustless steel container, adds the water soaking 5 hours that dry Tea Flower weighs 12 times, then together with immersion water, break into gruel with the beater that 60 order mesh screens are housed, obtained Tea Flower gruel slurry;
D, batching: get 90 kilograms, ripe water caltrop mud, 110 kilograms, ripe giant knotweed mud, water are appropriate, fully mix evenly, after add the pectase of ripe water caltrop mud and ripe giant knotweed mud gross weight 0.5%, cellulase, the zytase of 0.005%, the protease of 0.5% of 0.02% carries out united hydrolysis, united hydrolysis temperature is 42 DEG C, time is 60 minutes, obtained mixed enzymolysis grog;
E, inoculation: in mixed enzymolysis grog, add aspergillus niger strain 2 kilograms, aspergillus oryzae bacterial classification 5 kilograms, fully mix evenly, make curved billet;
F, koji: curved billet is entered Automatic curve making machine, adopt general automatic technology to obtain into song;
G, fermentation: will become bent and drop in fermentation tank, and be added into the saline solution of 180 kilogram of 11 Baume degrees, stir, obtained sauce wine with dregs, rear by overturning sauce wine with dregs, heat-preservation fermentation 12 days in 38-40 DEG C of environment; Add the glutaminase that sauce wine with dregs weighs 0.0015% again, after stirring, be incubated 28-32 DEG C of fermentation 12 days, when sauce wine with dregs pH value is down to 5.3, adds 25 kilograms, Tea Flower gruel slurry, after stirring, then add Lu Shi yeast to 10 6more than individual/milliliter sauce wine with dregs, control sauce wine with dregs temperature at 28-32 DEG C, ferment 60 days, make sauce unstrained spirits;
H, press filtration, canned: below sauce unstrained spirits filter press press filtration to sauce unstrained spirits water content to 24% weight ratio, appropriate 40 DEG C of water are added in filter residue, soak 3 hours, again use below filter press press filtration to sauce unstrained spirits water content to 24% weight ratio, twice filtrate staticly settles 12 days respectively, rear respectively through the press filtration of diatomite plate and frame filter press, by quality requirement mixture, after the sterilization of conventional sterilization technique, canned with food grade sterility vial, obtained finished product polygonum cuspidatum sauce;
I, inspection, storage: finished product polygonum cuspidatum sauce, through after the assay was approved, enters in ventilation, dry storehouse and stores.
CN201410320097.4A 2013-08-05 2013-08-05 A kind of polygonum cuspidatum sauce CN104172095B (en)

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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
CN104187575B (en) * 2014-07-22 2016-05-18 东莞万好食品有限公司 A kind of XO sauce and preparation method thereof
CN105524905A (en) * 2014-09-29 2016-04-27 湖南新鸿鹰生物工程有限公司 Acid protease containing compound enzyme of soy sauce and preparation method of acid protease containing compound enzyme of soy sauce
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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CN1927038A (en) * 2006-09-29 2007-03-14 石家庄市鼎鑫酿造食品科学研究所 Improved preparing method for soy sauce and sauce
CN101341968A (en) * 2008-05-08 2009-01-14 湖州老恒和酿造有限公司 Process for preparing fish sauce
CN101518315A (en) * 2008-10-31 2009-09-02 袁维理 Drink and sauce produced by using fermenting soybean food

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Publication number Priority date Publication date Assignee Title
CN1631227A (en) * 2004-12-28 2005-06-29 徐可立 Production technique of black soya bean nutritious health caring drink and food
CN1927038A (en) * 2006-09-29 2007-03-14 石家庄市鼎鑫酿造食品科学研究所 Improved preparing method for soy sauce and sauce
CN101341968A (en) * 2008-05-08 2009-01-14 湖州老恒和酿造有限公司 Process for preparing fish sauce
CN101518315A (en) * 2008-10-31 2009-09-02 袁维理 Drink and sauce produced by using fermenting soybean food

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