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 PDFInfo
- 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
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- parts
- soy sauce
- raw materials
- health care
- soya bean
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- Pending
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 244000068988 Glycine max Species 0.000 claims abstract description 19
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000021307 Triticum Nutrition 0.000 claims abstract description 15
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 14
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 14
- 244000241872 Lycium chinense Species 0.000 claims abstract description 14
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 14
- 239000010231 banlangen Substances 0.000 claims abstract description 14
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 241000209140 Triticum Species 0.000 claims description 14
- 241000723353 Chrysanthemum Species 0.000 claims description 13
- 235000013399 edible fruits Nutrition 0.000 claims description 13
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 12
- 230000001580 bacterial effect Effects 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 150000001875 compounds Chemical class 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- 238000011085 pressure filtration Methods 0.000 abstract 2
- 240000005250 Chrysanthemum indicum Species 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017443 Hedysarum boreale Nutrition 0.000 abstract 1
- 235000007858 Hedysarum occidentale Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 208000015181 infectious disease Diseases 0.000 abstract 1
- 230000001988 toxicity Effects 0.000 abstract 1
- 231100000419 toxicity Toxicity 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 230000002924 anti-infective effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002804 anti-anaphylactic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
Classifications
-
- 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
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
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.
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)
| Publication Number | Publication Date |
|---|---|
| CN104996972A true CN104996972A (en) | 2015-10-28 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510428284.9A Pending CN104996972A (en) | 2015-07-17 | 2015-07-17 | Soy sauce with health care function and preparation method of soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104996972A (en) |
Cited By (8)
| 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 |
| CN109497500A (en) * | 2018-12-28 | 2019-03-22 | 宁夏万兴和食品加工有限公司 | A kind of manufacture craft of buckwheat sog sauce |
| CN113519820A (en) * | 2021-07-26 | 2021-10-22 | 安徽口味全食品有限公司 | Soy sauce with high vegetable protein content and production method thereof |
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| CN1943378A (en) * | 2006-10-21 | 2007-04-11 | 蒋火金 | A kind of honeysuckle bagged tea and preparation method thereof |
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2015
- 2015-07-17 CN CN201510428284.9A patent/CN104996972A/en active Pending
Patent Citations (3)
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| 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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Cited By (8)
| 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 |
| CN109497500A (en) * | 2018-12-28 | 2019-03-22 | 宁夏万兴和食品加工有限公司 | A kind of manufacture craft of buckwheat sog sauce |
| CN113519820A (en) * | 2021-07-26 | 2021-10-22 | 安徽口味全食品有限公司 | Soy sauce with high vegetable protein content and production method thereof |
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Application publication date: 20151028 |
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