CN104996972A - Soy sauce with health care function and preparation method of soy sauce - Google Patents

Soy sauce with health care function and preparation method of soy sauce Download PDF

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Publication number
CN104996972A
CN104996972A CN201510428284.9A CN201510428284A CN104996972A CN 104996972 A CN104996972 A CN 104996972A CN 201510428284 A CN201510428284 A CN 201510428284A CN 104996972 A CN104996972 A CN 104996972A
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CN
China
Prior art keywords
parts
soy sauce
raw materials
health care
soya bean
Prior art date
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Pending
Application number
CN201510428284.9A
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Chinese (zh)
Inventor
郑琪
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Hefei Yinuo Biotechnology Co Ltd
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Hefei Yinuo Biotechnology Co Ltd
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Application filed by Hefei Yinuo Biotechnology Co Ltd filed Critical Hefei Yinuo Biotechnology Co Ltd
Priority to CN201510428284.9A priority Critical patent/CN104996972A/en
Publication of CN104996972A publication Critical patent/CN104996972A/en
Pending legal-status Critical Current

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    • 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 provides a soy sauce with a health care function. The soy sauce is prepared by fermenting the following raw materials and components in parts by weight: 60-70 parts of soybean, 5-10 parts of wheat flour, 5-10 parts of Chinese wolfberry, 3-5 parts of radix isatidis, 3-5 parts of honeysuckle, 3-5 parts of licorice roots, 3-5 parts of chrysanthemums, 0.5 part of aspergillus oryzae bacteria species, 10 parts of table salt, and 3 parts of sugar. A preparation method of the soy sauce with the health care function comprises the following steps: soaking the raw materials in water, cleaning the soaked raw materials, inoculating the cleaned raw materials, fermenting the inoculated raw materials, performing pressure filtration, allocating the raw materials after pressure filtration, sterilizing the allocated raw materials, and canning the sterilized raw materials. The soy sauce disclosed by the invention has the health care efficacies of nourishing liver and kidney, clearing heat and removing toxicity, and resisting infection.

Description

A kind of soy sauce with health care and preparation method thereof
Technical field
The present invention relates to flavouring manufacture field, particularly a kind of soy sauce and production method thereof with health care.
Background technology
Soy sauce is the flavouring of Chinese tradition.With the liquid flavoring that beans, wheat, wheat bran are brewageed.Color and luster bronzing, there is unique sauce fragrant, flavour is delicious, helping lend some impetus to appetite soy sauce is with the raw material such as soybean, wheat, the explained hereafter flavouring out such as oil and heating preparation is drenched through pretreatment of raw material, koji, fermentation, leaching, nutrition is extremely abundant, and Major Nutrient composition comprises amino acid, soluble protein, carbohydrate, acids etc.
Soy sauce is the most frequently used flavouring of people, based on saline taste, also has delicate flavour, fragrance etc.It can increase and improve the taste of dish, can also increase or change the color and luster of dish.Limitation is compared in traditional soy sauce nutrition, and health care is not strong, and its primary efficacy is seasoning.
Summary of the invention
The invention provides and the object of the present invention is to provide a kind of nutritious and soy sauce having health care and preparation method thereof.
To achieve these goals, the invention provides following technical scheme:
A kind of soy sauce with health care, be made up of following fermenting raw materials, each raw material components is as follows by weight: soya bean 60-70 part, wheat flour 5-10 part, fruit of Chinese wolfberry 5-10 part, Radix Isatidis 3-5 part, honeysuckle 3-5 part, Radix Glycyrrhizae 3-5 part, chrysanthemum 3-5 part, aspergillus oryzae bacterial classification 0.5 part, salt 10 parts, sugar 3 parts.
Preferably, there is the soy sauce of health care, be made up of following fermenting raw materials, each raw material components is as follows by weight: soya bean 65 parts, wheat flour 8 parts, the fruit of Chinese wolfberry 8 parts, Radix Isatidis 4 parts, honeysuckle 4 parts, 4 parts, Radix Glycyrrhizae, chrysanthemum 4 parts, aspergillus oryzae bacterial classification 0.5 part, salt 10 parts, sugar 3 parts.
For the preparation of the preparation method of soy sauce with health care, comprise the steps:
(1) Feedstock treating: soya bean is cleaned, water soaking 10 hours; The fruit of Chinese wolfberry, Radix Isatidis, honeysuckle, Radix Glycyrrhizae, chrysanthemum clear water are cleaned, and dry, and pulverize, and cross 10 mesh sieves, admix wheat flour and mix and cook, be chilled to room temperature, obtain compound with soaked soya bean;
(2) koji is inoculated: in compound, inoculate aspergillus oryzae bacterial classification, stir, obtain curved billet; Curved billet enters Automatic curve making machine, obtains into song;
(3) ferment: will become bent and drop in fermentation tank, and add saline solution, sugar, stir, sealing and fermenting 15 days;
(4) soy sauce Normal juice is gone out: the zymotic fluid press filtration obtained by step (3), obtains soy sauce Normal juice;
(5) allocate, canned: by soy sauce Normal juice, to add water mixture by quality requirement, sterilizing, filling, obtained finished product soy sauce.
Compared with prior art, soy sauce of the present invention has following beneficial effect:
Described seasoning health-care sauce of the present invention, adds effect that the fruit of Chinese wolfberry has nourishing liver and kidney, benefiting shrewd head, moistening lung; Radix Isatidis has resisting pathogenic microbes, clearing heat and detoxicating effect, honeysuckle have clearing heat and detoxicating, anti-infectious effect; Radix Glycyrrhizae has anti inflammatory detoxication, antianaphylactic effect; Chrysanthemum has clearing heat and detoxicating effect; The soy sauce using the medicinal material of above-mentioned several integration of drinking and medicinal herbs to be used as raw material to brewage, has nourishing liver and kidney, clearing heat and detoxicating, anti-infectious health-care efficacy.
Specific embodiment
Below in conjunction with specific embodiment, the invention will be further described:
Embodiment 1
Take soya bean 60 parts, wheat flour 10 parts, the fruit of Chinese wolfberry 10 parts, Radix Isatidis 3 parts, honeysuckle 3 parts, 5 parts, Radix Glycyrrhizae, chrysanthemum 5 parts, aspergillus oryzae bacterial classification 0.5 part, salt 10 parts, sugar 3 parts;
Soya bean is cleaned, water soaking 10 hours; The fruit of Chinese wolfberry, Radix Isatidis, honeysuckle, Radix Glycyrrhizae, chrysanthemum clear water are cleaned, and dry, and pulverize, and cross 10 mesh sieves, admix wheat flour and mix and cook, be chilled to room temperature, obtain compound with soaked soya bean; In compound, inoculate aspergillus oryzae bacterial classification, stir, obtain curved billet; Curved billet enters Automatic curve making machine, obtains into song;
To become bent to drop in fermentation tank, and add saline solution, sugar, stir, sealing and fermenting 15 days; Zymotic fluid press filtration, obtains soy sauce Normal juice;
By soy sauce Normal juice, to add water mixture by quality requirement, sterilizing, filling, obtained finished product soy sauce.
Embodiment 2
Take soya bean 65 parts, wheat flour 8 parts, the fruit of Chinese wolfberry 8 parts, Radix Isatidis 4 parts, honeysuckle 4 parts, 4 parts, Radix Glycyrrhizae, chrysanthemum 4 parts, aspergillus oryzae bacterial classification 0.5 part, salt 10 parts, sugar 3 parts;
Soya bean is cleaned, water soaking 10 hours; The fruit of Chinese wolfberry, Radix Isatidis, honeysuckle, Radix Glycyrrhizae, chrysanthemum clear water are cleaned, and dry, and pulverize, and cross 10 mesh sieves, admix wheat flour and mix and cook, be chilled to room temperature, obtain compound with soaked soya bean; In compound, inoculate aspergillus oryzae bacterial classification, stir, obtain curved billet; Curved billet enters Automatic curve making machine, obtains into song;
To become bent to drop in fermentation tank, and add saline solution, sugar, stir, sealing and fermenting 15 days; Zymotic fluid press filtration, obtains soy sauce Normal juice;
By soy sauce Normal juice, to add water mixture by quality requirement, sterilizing, filling, obtained finished product soy sauce.
Embodiment 3
Take soya bean 70 parts, wheat flour 5 parts, the fruit of Chinese wolfberry 5 parts, Radix Isatidis 5 parts, honeysuckle 5 parts, 3 parts, Radix Glycyrrhizae, chrysanthemum 3 parts, aspergillus oryzae bacterial classification 0.5 part, salt 10 parts, sugar 3 parts;
Soya bean is cleaned, water soaking 10 hours; The fruit of Chinese wolfberry, Radix Isatidis, honeysuckle, Radix Glycyrrhizae, chrysanthemum clear water are cleaned, and dry, and pulverize, and cross 10 mesh sieves, admix wheat flour and mix and cook, be chilled to room temperature, obtain compound with soaked soya bean; In compound, inoculate aspergillus oryzae bacterial classification, stir, obtain curved billet; Curved billet enters Automatic curve making machine, obtains into song;
To become bent to drop in fermentation tank, and add saline solution, sugar, stir, sealing and fermenting 15 days; Zymotic fluid press filtration, obtains soy sauce Normal juice;
By soy sauce Normal juice, to add water mixture by quality requirement, sterilizing, filling, obtained finished product soy sauce.

Claims (3)

1. one kind has the soy sauce of health care, it is characterized in that, described soy sauce is made up of following fermenting raw materials, and each raw material components is as follows by weight: soya bean 60-70 part, wheat flour 5-10 part, fruit of Chinese wolfberry 5-10 part, Radix Isatidis 3-5 part, honeysuckle 3-5 part, Radix Glycyrrhizae 3-5 part, chrysanthemum 3-5 part, aspergillus oryzae bacterial classification 0.5 part, salt 10 parts, sugar 3 parts.
2. the soy sauce with health care according to claim 1, it is characterized in that, described soy sauce is made up of following fermenting raw materials, and each raw material components is as follows by weight: soya bean 65 parts, wheat flour 8 parts, the fruit of Chinese wolfberry 8 parts, Radix Isatidis 4 parts, honeysuckle 4 parts, 4 parts, Radix Glycyrrhizae, chrysanthemum 4 parts, aspergillus oryzae bacterial classification 0.5 part, salt 10 parts, sugar 3 parts.
3., for the preparation of a preparation method with the soy sauce of health care according to claim 1, it is characterized in that, comprise the steps:
(1) Feedstock treating: soya bean is cleaned, water soaking 10 hours; The fruit of Chinese wolfberry, Radix Isatidis, honeysuckle, Radix Glycyrrhizae, chrysanthemum clear water are cleaned, and dry, and pulverize, and cross 10 mesh sieves, admix wheat flour and mix and cook, be chilled to room temperature, obtain compound with soaked soya bean;
(2) koji is inoculated: in compound, inoculate aspergillus oryzae bacterial classification, stir, obtain curved billet; Curved billet enters Automatic curve making machine, obtains into song;
(3) ferment: will become bent and drop in fermentation tank, and add saline solution, sugar, stir, sealing and fermenting 15 days;
(4) soy sauce Normal juice is gone out: the zymotic fluid press filtration obtained by step (3), obtains soy sauce Normal juice;
(5) allocate, canned: by soy sauce Normal juice, to add water mixture by quality requirement, sterilizing, filling, obtained finished product soy sauce.
CN201510428284.9A 2015-07-17 2015-07-17 Soy sauce with health care function and preparation method of soy sauce Pending CN104996972A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510428284.9A CN104996972A (en) 2015-07-17 2015-07-17 Soy sauce with health care function and preparation method of soy sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510428284.9A CN104996972A (en) 2015-07-17 2015-07-17 Soy sauce with health care function and preparation method of soy sauce

Publications (1)

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CN104996972A true CN104996972A (en) 2015-10-28

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105614822A (en) * 2016-02-25 2016-06-01 和县鸡笼山调味品有限责任公司 Soybean sauce with lipid lowering and disease dispelling effects and preparation method thereof
CN105639462A (en) * 2016-02-25 2016-06-08 和县鸡笼山调味品有限责任公司 Method for pretreating soybeans in soybean sauce
CN105685940A (en) * 2016-02-25 2016-06-22 和县鸡笼山调味品有限责任公司 Soy sauce with health care function and making method thereof
CN106820074A (en) * 2017-01-18 2017-06-13 安徽鸡笼山食品有限公司 A kind of purslane health-care sauce and preparation method thereof
CN107232576A (en) * 2017-06-09 2017-10-10 马鞍山市京友调味品有限公司 With tonifying Qi effect soy sauce and preparation method thereof
CN107467616A (en) * 2017-07-31 2017-12-15 林梁奇 A kind of chrysanthemum soy sauce and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1943378A (en) * 2006-10-21 2007-04-11 蒋火金 A kind of honeysuckle bagged tea and preparation method thereof
CN101731564A (en) * 2008-11-20 2010-06-16 孟凡忠 Health-care soy sauce and making method thereof
CN102987335A (en) * 2012-12-18 2013-03-27 陈亚萍 Health-care soy sauce and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1943378A (en) * 2006-10-21 2007-04-11 蒋火金 A kind of honeysuckle bagged tea and preparation method thereof
CN101731564A (en) * 2008-11-20 2010-06-16 孟凡忠 Health-care soy sauce and making method thereof
CN102987335A (en) * 2012-12-18 2013-03-27 陈亚萍 Health-care soy sauce and preparation method thereof

Non-Patent Citations (3)

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Title
林祖申: "酱油酿造工艺的现状和发展方向", 《上海调味品》 *
田洪涛: "《现代发酵工艺原理与技术(第1版)》", 30 April 2007, 化学工业出版社 *
鲁肇元等: ""酿造酱油"高盐稀态发酵工艺综述", 《中国调味品》 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105614822A (en) * 2016-02-25 2016-06-01 和县鸡笼山调味品有限责任公司 Soybean sauce with lipid lowering and disease dispelling effects and preparation method thereof
CN105639462A (en) * 2016-02-25 2016-06-08 和县鸡笼山调味品有限责任公司 Method for pretreating soybeans in soybean sauce
CN105685940A (en) * 2016-02-25 2016-06-22 和县鸡笼山调味品有限责任公司 Soy sauce with health care function and making method thereof
CN106820074A (en) * 2017-01-18 2017-06-13 安徽鸡笼山食品有限公司 A kind of purslane health-care sauce and preparation method thereof
CN107232576A (en) * 2017-06-09 2017-10-10 马鞍山市京友调味品有限公司 With tonifying Qi effect soy sauce and preparation method thereof
CN107467616A (en) * 2017-07-31 2017-12-15 林梁奇 A kind of chrysanthemum soy sauce and preparation method thereof

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Application publication date: 20151028

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