CN104939025A - Hawk tea soy sauce with health effects and production method thereof - Google Patents

Hawk tea soy sauce with health effects and production method thereof Download PDF

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Publication number
CN104939025A
CN104939025A CN201510272192.6A CN201510272192A CN104939025A CN 104939025 A CN104939025 A CN 104939025A CN 201510272192 A CN201510272192 A CN 201510272192A CN 104939025 A CN104939025 A CN 104939025A
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China
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parts
soy sauce
sauce
flour
laoyin tea
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CN201510272192.6A
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Inventor
缪成贵
何华奇
俞浩
窦金凤
周国梁
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Anhui University of Science and Technology
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Anhui University of Science and Technology
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Priority to CN201510272192.6A priority Critical patent/CN104939025A/en
Publication of CN104939025A publication Critical patent/CN104939025A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • A23F3/14Tea preparations, e.g. using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a hawk tea soy sauce with health effects and a production method thereof. The hawk tea soy sauce is prepared from the following various raw materials in parts by weight: 10-15 parts of hawk tea, 2-5 parts of white hyacinth beans, 1-3 parts of panax japonicus, 1-3 parts of fructus broussonetiae, 1-3 parts of turpinia formosana, 1-3 parts of radix fici simplicissimae, 55-65 parts of soybeans, 5-10 parts of sorghum flour, 3-5 parts of buckwheat flour, 3-5 parts of corn flour and 3-5 parts of mung bean flour. The production method comprises the following steps: mixing the raw materials to prepare a prepared mixed enzymolysis material, and then carrying out inoculation, starter-making, fermentation, press-filtering and canning to prepare the hawk tea soy sauce. The hawk tea soy sauce disclosed by the invention is fine and smooth in taste, sour and sweet, and tasty and refreshing, has the unique flavour of hawk tea, has ideal health effects, has the effects of inducing resuscitation and strengthening heart, promoting salivation and relieving summer heat, strengthening spleen and stomach, clearing away heat and toxic materials, relieving sore-throat and diminishing swelling, and the like, and is beneficial to human body after being eaten for a long time.

Description

A kind of Laoyin tea soy sauce and production method thereof with health-care efficacy
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Laoyin tea soy sauce and the production method thereof with health-care efficacy.
Background technology
Laoyin tea is the xylophyta of Lauraceae, and belong to aiphyllium, leaf alternate, the food value of leaf is thick, and pool is dark green, is mainly distributed in the ground such as Wannan mountainous area, Mountainous Areas of Si Sichuan.After Laoyin tea spray tender leaf smile is dry, can work as tea bubble drink, be also called old tea, because of the blade ovalize of Laoyin tea, the green back of the body in face is white, therefore also known as white tea.Laoyin tea is a lot of containing aromatic oil, and also containing polyphenol compound, comparatively delicate fragrance during bubble drink, flavour is abundant, first puckery rear sweet, and flavour is dense and mouth strength large, drinks more to feel to relieve summer heat quench one's thirst, refresh oneself and add to the fun in summer, has effects such as " cough-relievings, eliminate the phlegm, relieving asthma, relieve summer heat and quench one's thirst ".
Soy sauce is the most frequently used flavouring of people, traditional soy sauce, and general beans powder, wheat flour, the water by fermentation of adopting is made, and its Major Nutrient is amino acid and sugar, and taste, nutrition compare limitation, and health properties is strong, and its primary efficacy is seasoning.Laoyin tea can promote the production of body fluid to quench thirst, go greasy fat-reducing, step-down restoring consciouness, the special effect having the clever heart to repose, be called as " life-prolonging tea ", long-term taking is good for health, the processing that the present invention uses it for soy sauce not only can improve the health-care efficacy of soy sauce, can open up the new way of Laoyin tea deep processing and utilization simultaneously.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of excellent in taste is provided, nutritious and there is Laoyin tea soy sauce and the production method thereof of health-care efficacy.
The present invention adopts following technical scheme to achieve these goals:
Have a Laoyin tea soy sauce for health-care efficacy, the weight ratio of each raw material is as follows: Laoyin tea 10-15 part, Semen Lablab Album 2-5 part, panax japonicus 1-3 part, Paper mulberry Fruit 1-3 part, acute turpinia leaf 1-3 part, radix fici simplicissimae 1-3 part, soybean 55-65 part, sorghum flour 5-10 part, buckwheat 3-5 part, corn flour 3-5 part, mung bean flour 3-5 part.
The described production method with the Laoyin tea soy sauce of health-care efficacy, comprises the following steps:
(1) pretreatment of raw material: select without insect pest, clean without the rotten high-quality Laoyin tea that goes rotten, Semen Lablab Album, panax japonicus, Paper mulberry Fruit, acute turpinia leaf, radix fici simplicissimae clear water, pulverizer is pulverized, and crosses 40 order post-dryings stand-by;
(2) by above-mentioned weight ratio pretreated Laoyin tea, Semen Lablab Album, panax japonicus, Paper mulberry Fruit, acute turpinia leaf, radix fici simplicissimae mixed with soybean and cook, after admixing sorghum flour, buckwheat, corn flour, mung bean flour after being chilled to room temperature, obtain mixed enzymolysis grog;
(3) inoculate: in mixed enzymolysis grog, inoculate the aspergillus niger strain of its weight 1%, the aspergillus oryzae bacterial classification of 1%, stir, make curved billet;
(4) koji: by curved billet by Automatic curve making machine, adopt general automatic technology to obtain into song;
(5) ferment: will become bent and drop in 100L stainless steel fermentation tank with cover, be added into into the saline solution of 1 Baume degrees of Qu Chongliang 1.5%, stir, then more than Lu Shi yeast to 100/milliliter of sauce wine with dregs is added, add the glutaminase of sauce wine with dregs weight 0.0005-0.001% again, stir, then seal stainless steel fermentation tank, leave standstill sealing thermal insulation in 50 DEG C of water-baths to ferment 10 days, make sauce unstrained spirits;
(6) 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 5 hours, again use below filter press press filtration to sauce unstrained spirits water content to 24% weight ratio, twice filtrate staticly settles 10 days respectively, rear respectively through the press filtration of diatomite plate and frame filter press, can by quality requirement mixture, after process for sterilizing sterilization, pack with food-grade packing container, obtained finished product Laoyin tea soy sauce;
(7) check, store.
Laoyin tea, a lot of containing aromatic oil, also containing polyphenol compound, delicate fragrance, flavour is abundant, first puckery rear sweet, and flavour is dense and mouth strength large, and having relieves summer heat quenches one's thirst, effect of adding to the fun of refreshing oneself, and has effects such as " cough-relievings, eliminate the phlegm, relieving asthma " simultaneously.
Semen Lablab Album, gas is micro-, lightly seasoned, and " Chinese Pharmacopoeia " indicates Semen Lablab Album and have strengthening the spleen and stomach, the effects such as clear summer-heat and damp, is mainly used in the diseases such as weakness of the spleen and the stomach, summer heat damp diarrhea.
Panax japonicus, meridian distribution of property and flavor, sweet, micro-hardship, temperature.Return liver, spleen, lung channel.Function cures mainly and comprises strengthening by means of tonics, blood stasis removing analgesic, and hemostasis is eliminated the phlegm, and waits disease for weak after being ill.
Paper mulberry Fruit, gas is weak, lightly seasoned and have greasy feeling.Function cures mainly as nourshing kidney, clearing liver, improving eyesight.Control consumptive disease, blurred vision, order screen, aqueous vapor edema, to swoon blurred vision, the raw screen film of order, oedema turgor for soreness and weakness of waist and knees, consumptive disease hectic fever due to yin, sand.
Acute turpinia leaf, nature and flavor are bitter, cold.Return lung, Liver Channel, there is the effects such as clearing heat and detoxicating, reducing pharyngeal swelling.
Radix fici simplicissimae, have strengthening the spleen and tonifying the lung, promoting the circulation of qi dampness removing, the merit of stimulating the circulation of the blood and cause the muscles and joints to relax, the traditional Chinese medical science of Lingnan area or ethnic group doctor among the people are usually used in treating the diseases such as insufficiency of the spleen edema, food few unable, pulmonary tuberculosis cough, night sweat.The water extract of residue after hispid fig root decoction, ethanol extract, alcohol reflux, all has obvious antitussive action to mouse gavaging to the cough that ammonia spraying causes respectively.Test tubes also has good bacteriostasis to staphylococcus aureus, alpha streptococcus.
Compared with the prior art, beneficial effect of the present invention is as follows:
1, Laoyin tea mixes with soybean and cooks by the present invention, after admixing sorghum flour, buckwheat, corn flour, mung bean flour after being chilled to room temperature, inoculation is carried out solid state fermentation and is made Laoyin tea soy sauce, Laoyin tea is sweet cool, has the perfume (or spice) of blue musk deer, does not turn sour through night, tool inducing resuscitation, cardiac stimulant, the merit of having one's ideas straightened out, promoting the production of body fluid, relieving summer heat, the products taste exquisiteness of preparation is lubricious, sour-sweet tasty and refreshing, with the peculiar flavour of Laoyin tea, have desirable health-care effect, long-term taking is useful to human body.
2, after adding tonifying Qi class Bai French beans, panax japonicus, Paper mulberry Fruit in Laoyin tea soy sauce of the present invention, there is strengthening the spleen and stomach, the effects such as clear summer-heat and damp, be mainly used in the diseases such as weakness of the spleen and the stomach, summer heat damp diarrhea, be of value to eater's strengthening by means of tonics, disease such as treatment soreness and weakness of waist and knees, consumptive disease hectic fever due to yin etc.
3, add antipyretic and antidotal type Chinese medicine acute turpinia leaf, radix fici simplicissimae in Laoyin tea soy sauce of the present invention, make product have the effects such as clearing heat and detoxicating, reducing pharyngeal swelling, be of value to eater clearing heat and detoxicating, reducing pharyngeal swelling, promoting blood circulation and stopping pain.
4, in the production method of Laoyin tea soy sauce of the present invention, to become bent drops in 100L stainless steel fermentation tank with cover, add the saline solution of 1 Baume degrees of 1.5%, Lu Shi yeast to 100/milliliter, add the glutaminase of the heavy 0.0005-0.001% of sauce wine with dregs again, stir, then stainless steel fermentation tank is sealed, sealing thermal insulation standing for fermentation 10 days are left standstill in 50 DEG C of water-baths, make sauce unstrained spirits, the sauce unstrained spirits of this explained hereafter is not by environmental pollution, both soy sauce health and quality had been ensure that, also overcome the soy sauce production cycle long, labour has high input, high in cost of production defect, be conducive to suitability for industrialized production.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not limited only to these embodiments, and under the prerequisite not departing from present inventive concept, any improvement done all drops within protection scope of the present invention.
Embodiment 1:
Have a Laoyin tea soy sauce for health-care efficacy, the weight ratio of each raw material is as follows: Laoyin tea 10 parts, Semen Lablab Album 2 parts, panax japonicus 3 parts, Paper mulberry Fruit 1 part, acute turpinia leaf 1 part, radix fici simplicissimae 3 parts, soybean 55 parts, sorghum flour 5 parts, buckwheat 3 parts, corn flour 3 parts, mung bean flour 3 parts.
Production method:
(1) pretreatment of raw material: select without insect pest, clean without the rotten high-quality Laoyin tea that goes rotten, Semen Lablab Album, panax japonicus, Paper mulberry Fruit, acute turpinia leaf, radix fici simplicissimae clear water, pulverizer is pulverized, and crosses 40 order post-dryings stand-by;
(2) by above-mentioned weight ratio pretreated Laoyin tea, Semen Lablab Album, panax japonicus, Paper mulberry Fruit, acute turpinia leaf, radix fici simplicissimae mixed with soybean and cook, after admixing sorghum flour, buckwheat, corn flour, mung bean flour after being chilled to room temperature, obtain mixed enzymolysis grog;
(3) inoculate: in mixed enzymolysis grog, inoculate the aspergillus niger strain of its weight 1%, the aspergillus oryzae bacterial classification of 1%, stir, make curved billet;
(4) koji: by curved billet by Automatic curve making machine, adopt general automatic technology to obtain into song;
(5) ferment: will become bent and drop in 100L stainless steel fermentation tank with cover, be added into into the saline solution of 1 Baume degrees of Qu Chongliang 1.5%, stir, then more than Lu Shi yeast to 100/milliliter of sauce wine with dregs is added, add the glutaminase of sauce wine with dregs weight 0.0005% again, stir, then seal stainless steel fermentation tank, leave standstill sealing thermal insulation in 50 DEG C of water-baths to ferment 10 days, make sauce unstrained spirits;
(6) 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 10 days respectively, rear respectively through the press filtration of diatomite plate and frame filter press, can by quality requirement mixture, after process for sterilizing sterilization, pack with food-grade packing container, obtained finished product Laoyin tea soy sauce;
(7) check, store.
Embodiment 2:
Have a Laoyin tea soy sauce for health-care efficacy, the weight ratio of each raw material is as follows: Laoyin tea 13 parts, Semen Lablab Album 3 parts, panax japonicus 2 parts, Paper mulberry Fruit 2 parts, acute turpinia leaf 2 parts, radix fici simplicissimae 2 parts, soybean 60 parts, sorghum flour 7 parts, buckwheat 4 parts, corn flour 4 parts, mung bean flour 4 parts.
Production method:
(1) pretreatment of raw material: select without insect pest, clean without the rotten high-quality Laoyin tea that goes rotten, Semen Lablab Album, panax japonicus, Paper mulberry Fruit, acute turpinia leaf, radix fici simplicissimae clear water, pulverizer is pulverized, and crosses 40 order post-dryings stand-by;
(2) by above-mentioned weight ratio pretreated Laoyin tea, Semen Lablab Album, panax japonicus, Paper mulberry Fruit, acute turpinia leaf, radix fici simplicissimae mixed with soybean and cook, after admixing sorghum flour, buckwheat, corn flour, mung bean flour after being chilled to room temperature, obtain mixed enzymolysis grog;
(3) inoculate: in mixed enzymolysis grog, inoculate the aspergillus niger strain of its weight 1%, the aspergillus oryzae bacterial classification of 1%, stir, make curved billet;
(4) koji: by curved billet by Automatic curve making machine, adopt general automatic technology to obtain into song;
(5) ferment: will become bent and drop in 100L stainless steel fermentation tank with cover, be added into into the saline solution of 1 Baume degrees of Qu Chongliang 1.5%, stir, then more than Lu Shi yeast to 100/milliliter of sauce wine with dregs is added, add the glutaminase of sauce wine with dregs weight 0.001% again, stir, then seal stainless steel fermentation tank, leave standstill sealing thermal insulation in 50 DEG C of water-baths to ferment 10 days, make sauce unstrained spirits;
(6) 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 5 hours, again use below filter press press filtration to sauce unstrained spirits water content to 24% weight ratio, twice filtrate staticly settles 10 days respectively, rear respectively through the press filtration of diatomite plate and frame filter press, can by quality requirement mixture, after process for sterilizing sterilization, pack with food-grade packing container, obtained finished product Laoyin tea soy sauce;
(7) check, store.
Embodiment 3:
Have a Laoyin tea soy sauce for health-care efficacy, the weight ratio of each raw material is as follows: Laoyin tea 15 parts, Semen Lablab Album 5 parts, panax japonicus 1 part, Paper mulberry Fruit 1 part, acute turpinia leaf 3 parts, radix fici simplicissimae 3 parts, soybean 65 parts, sorghum flour 10 parts, buckwheat 3 parts, corn flour 5 parts, mung bean flour 3 parts.
Production method:
(1) pretreatment of raw material: select without insect pest, clean without the rotten high-quality Laoyin tea that goes rotten, Semen Lablab Album, panax japonicus, Paper mulberry Fruit, acute turpinia leaf, radix fici simplicissimae clear water, pulverizer is pulverized, and crosses 40 order post-dryings stand-by;
(2) by above-mentioned weight ratio pretreated Laoyin tea, Semen Lablab Album, panax japonicus, Paper mulberry Fruit, acute turpinia leaf, radix fici simplicissimae mixed with soybean and cook, after admixing sorghum flour, buckwheat, corn flour, mung bean flour after being chilled to room temperature, obtain mixed enzymolysis grog;
(3) inoculate: in mixed enzymolysis grog, inoculate the aspergillus niger strain of its weight 1%, the aspergillus oryzae bacterial classification of 1%, stir, make curved billet;
(4) koji: by curved billet by Automatic curve making machine, adopt general automatic technology to obtain into song;
(5) ferment: will become bent and drop in 100L stainless steel fermentation tank with cover, be added into into the saline solution of 1 Baume degrees of Qu Chongliang 1.5%, stir, then more than Lu Shi yeast to 100/milliliter of sauce wine with dregs is added, add the glutaminase of sauce wine with dregs weight 0.001% again, stir, then seal stainless steel fermentation tank, leave standstill sealing thermal insulation in 50 DEG C of water-baths to ferment 10 days, make sauce unstrained spirits;
(6) 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 5 hours, again use below filter press press filtration to sauce unstrained spirits water content to 24% weight ratio, twice filtrate staticly settles 10 days respectively, rear respectively through the press filtration of diatomite plate and frame filter press, can by quality requirement mixture, after process for sterilizing sterilization, pack with food-grade packing container, obtained finished product Laoyin tea soy sauce;
(7) check, store.

Claims (2)

1. there is a Laoyin tea soy sauce for health-care efficacy, it is characterized in that: the weight ratio of each raw material is as follows: Laoyin tea 10-15 part, Semen Lablab Album 2-5 part, panax japonicus 1-3 part, Paper mulberry Fruit 1-3 part, acute turpinia leaf 1-3 part, radix fici simplicissimae 1-3 part, soybean 55-65 part, sorghum flour 5-10 part, buckwheat 3-5 part, corn flour 3-5 part, mung bean flour 3-5 part.
2. the production method with the Laoyin tea soy sauce of health-care efficacy according to claim 1, is characterized in that: comprise the following steps:
(1) pretreatment of raw material: select without insect pest, clean without the rotten high-quality Laoyin tea that goes rotten, Semen Lablab Album, panax japonicus, Paper mulberry Fruit, acute turpinia leaf, radix fici simplicissimae clear water, pulverizer is pulverized, and crosses 40 order post-dryings stand-by;
(2) by above-mentioned weight ratio pretreated Laoyin tea, Semen Lablab Album, panax japonicus, Paper mulberry Fruit, acute turpinia leaf, radix fici simplicissimae mixed with soybean and cook, after admixing sorghum flour, buckwheat, corn flour, mung bean flour after being chilled to room temperature, obtain mixed enzymolysis grog;
(3) inoculate: in mixed enzymolysis grog, inoculate the aspergillus niger strain of its weight 1%, the aspergillus oryzae bacterial classification of 1%, stir, make curved billet;
(4) koji: by curved billet by Automatic curve making machine, adopt general automatic technology to obtain into song;
(5) ferment: will become bent and drop in 100L stainless steel fermentation tank with cover, be added into into the saline solution of 1 Baume degrees of Qu Chongliang 1.5%, stir, then more than Lu Shi yeast to 100/milliliter of sauce wine with dregs is added, add the glutaminase of sauce wine with dregs weight 0.0005-0.001% again, stir, then seal stainless steel fermentation tank, leave standstill sealing thermal insulation in 50 DEG C of water-baths to ferment 10 days, make sauce unstrained spirits;
(6) 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 5 hours, again use below filter press press filtration to sauce unstrained spirits water content to 24% weight ratio, twice filtrate staticly settles 10 days respectively, rear respectively through the press filtration of diatomite plate and frame filter press, can by quality requirement mixture, after process for sterilizing sterilization, pack with food-grade packing container, obtained finished product Laoyin tea soy sauce;
(7) check, store.
CN201510272192.6A 2015-05-25 2015-05-25 Hawk tea soy sauce with health effects and production method thereof Pending CN104939025A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105852036A (en) * 2016-05-03 2016-08-17 阜阳九珍食品有限公司 Honeysuckle and licorice root fish fermented soy sauce capable of clearing away heat and making method thereof
CN106473084A (en) * 2016-10-13 2017-03-08 安徽科技学院 A kind of Isodon amethystoides (Benth.) C.Y.Wuet Hsuen soy sauce and its production method
CN106722779A (en) * 2016-12-21 2017-05-31 安徽新华学院 A kind of soy sauce containing sweet osmanthus polysaccharide and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101953457A (en) * 2009-07-20 2011-01-26 樊宪涛 Tea aroma health-care soy sauce
CN102687844A (en) * 2012-06-11 2012-09-26 安徽真心食品有限公司 Method for preparing five-bean soy sauce
CN103431358A (en) * 2013-09-10 2013-12-11 张凤平 Preparation method of health-care privet soy
CN103948000A (en) * 2014-03-26 2014-07-30 安徽科技学院 Dendranthema morifolium (ramat.) tzvel cv.chuju soy sauce production method

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101953457A (en) * 2009-07-20 2011-01-26 樊宪涛 Tea aroma health-care soy sauce
CN102687844A (en) * 2012-06-11 2012-09-26 安徽真心食品有限公司 Method for preparing five-bean soy sauce
CN103431358A (en) * 2013-09-10 2013-12-11 张凤平 Preparation method of health-care privet soy
CN103948000A (en) * 2014-03-26 2014-07-30 安徽科技学院 Dendranthema morifolium (ramat.) tzvel cv.chuju soy sauce production method

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105852036A (en) * 2016-05-03 2016-08-17 阜阳九珍食品有限公司 Honeysuckle and licorice root fish fermented soy sauce capable of clearing away heat and making method thereof
CN106473084A (en) * 2016-10-13 2017-03-08 安徽科技学院 A kind of Isodon amethystoides (Benth.) C.Y.Wuet Hsuen soy sauce and its production method
CN106722779A (en) * 2016-12-21 2017-05-31 安徽新华学院 A kind of soy sauce containing sweet osmanthus polysaccharide and preparation method thereof

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Application publication date: 20150930