CN105212175A - A kind of sauce with abundant selenium and preparation method thereof - Google Patents
A kind of sauce with abundant selenium and preparation method thereof Download PDFInfo
- Publication number
- CN105212175A CN105212175A CN201410288955.1A CN201410288955A CN105212175A CN 105212175 A CN105212175 A CN 105212175A CN 201410288955 A CN201410288955 A CN 201410288955A CN 105212175 A CN105212175 A CN 105212175A
- Authority
- CN
- China
- Prior art keywords
- sauce
- selenium
- glutinous rice
- fermented glutinous
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses a kind of sauce with abundant selenium and preparation method thereof.The preparation method of sauce with abundant selenium disclosed by the invention, it comprises the following step: raw material mixes with water by (1), is cooled to less than 40 DEG C after boiling, and the kind of access 0.2% ~ 0.4% is bent, mixes, obtain liquefied fermented glutinous rice mixture A with liquefied fermented glutinous rice; Described raw material packet is containing dregs of beans, wheat, wheat bran and rich selenium bacterium mushroom; (2) by liquefied fermented glutinous rice mixture A, in 40 ~ 50 DEG C of solid state fermentations 15 ~ 25 days, liquefied fermented glutinous rice mixture B is obtained; (3) by liquefied fermented glutinous rice mixture B with 0.2% ~ 0.4% Se-enriched yeast, salt solution mix, in 25 ~ 35 DEG C of fermentations more than 30 days, obtain liquefied fermented glutinous rice mixture C; (4) by liquefied fermented glutinous rice mixture C, through pasteurize after immersion pouring oil.Containing seleno-amino acids in the sauce with abundant selenium that preparation method of the present invention obtains, be easy to tissue and store, absorb and utilize.
Description
Technical field
The present invention relates to a kind of sauce with abundant selenium and preparation method thereof.
Background technology
Selenium maintains one of biogenic element of human normal, and in human body, play important physiological function, the shortage of selenium element will cause the generation of various diseases.Nature selenium constituent content pettiness skewness, and the toxicity of inorganic selenium is higher directly cannot be utilized by human body, therefore only cannot meet the normal need of the mankind by the absorption of natural food.
Soy sauce is a kind of time-honored traditional fermented food, and market acceptance is high.The present invention carries out biofermentation technique research further on the basis of traditional soy sauce brewing, utilize and brewage the microorganism that production uses and the inorganic selenium enrichment of scarcity is converted into the seleno-amino acids being easy to tissue and storing, absorb and utilize, thus give traditional fermentation soy sauce new function.
Summary of the invention
Technical problem to be solved by this invention is that inorganic selenium toxicity in prior art is higher directly cannot be utilized by human body in order to overcome, and provides a kind of sauce with abundant selenium and preparation method thereof.Containing seleno-amino acids in the sauce with abundant selenium that preparation method of the present invention obtains, be easy to tissue store, absorb and utilize, the fitness of enhancing consumers in general that can be easy, effective, cheap, prophylactic generation, thus promote that the physical constitution of China its people improves.
Inventor finds through large quantifier elimination, adopt kind of bent preparation and an adding technology two ore control technique, select the primary raw material brewageed of bacterium mushroom as soy sauce of high-load Organic Selenium, and in soy sauce brewing process, add Se-enriched yeast brewage bacterial classification as soy sauce, utilize the dissolving of bacterium mushroom and the autolyzed of Se-enriched yeast in soy sauce brewing process, the nutritious soy sauce being rich in Organic Selenium can be obtained.Do not add inorganic selenium in soy sauce brewing production process, strictly control the content of inorganic selenium in finished product soy sauce, improve the foodsafety of product
The present invention solves the problems of the technologies described above eventually through following technical scheme.
The invention provides a kind of preparation method of sauce with abundant selenium, it comprises the following step:
(1) mixed with water by raw material, be cooled to less than 40 DEG C after boiling, the kind song (described percentage refers to kind of a song, with the percentage of raw material and water heavy amount) of access 0.2% ~ 0.4%, mixes with liquefied fermented glutinous rice, obtains liquefied fermented glutinous rice mixture A; Described raw material packet is containing dregs of beans, wheat, wheat bran and rich selenium bacterium mushroom;
(2) liquefied fermented glutinous rice mixture A step (1) obtained, in 40 ~ 50 DEG C of solid state fermentations 15 ~ 25 days; Obtain liquefied fermented glutinous rice mixture B;
(3) liquefied fermented glutinous rice mixture B step (2) obtained with 0.2% ~ 0.4% Se-enriched yeast (described percentage refers to the mass ratio of the addition of Se-enriched yeast and liquefied fermented glutinous rice mixture B), salt solution mix, in 25 ~ 35 DEG C of fermentations more than 30 days; Obtain liquefied fermented glutinous rice mixture C;
(4) by the liquefied fermented glutinous rice mixture C that step (3) obtains, soak and drench the rear pasteurize of oil.
Wherein, in step (1), the method for described boiling and condition can be method and the condition of this area boiling routine.The temperature of described boiling is preferably 120 ~ 125 DEG C.The pressure of described boiling is preferably 0.12 ~ 0.18Mpa.Described rich selenium bacterium mushroom refers to the bacterium mushroom that Se content is higher.The mass ratio of described dregs of beans, wheat, wheat bran and rich selenium bacterium mushroom is preferably 5:1:1:1.Described raw material and the mass ratio of water are preferably 1:1.
In step (2), described solid state fermentation preferably carries out under low-salt conditions.
In step (3), the preparation method of described Se-enriched yeast, preferably comprise the following step: from high-salt dilute soy sauce pond, extract torulopsis and Lu Shi yeast, and adopt traditional bacterial screening technology screening to have the Se-enriched yeast of high concentration inorganic selenium tolerance.Adopt the Se-enriched yeast of the method screening can realize promoting the double effects of flavor of soy sauce and supply Organic Selenium.
In step (4), the temperature of described pasteurize is preferably 90 ~ 100 DEG C.The time of described pasteurize is preferably 30min.
Present invention also offers a kind of sauce with abundant selenium obtained by said method.
In described sauce with abundant selenium, preferably contain 0.1 ~ 10mg selenium in every kilogram of sauce with abundant selenium.
In described sauce with abundant selenium, preferably, content >=the 15.00g/100mL of soluble saltless solid, full nitrogen (in nitrogen) >=1.50g/100mL, amino-acid nitrogen >=0.80g/100mL, total plate count≤30000cfu/mL and coliform≤30MPN/100mL.
Without prejudice to the field on the basis of common sense, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is:
1, sauce with abundant selenium bioavailability is high, nutritious, cost is comparatively cheap simultaneously, and the Drug prices of market of one bottle of 500mL sauce with abundant selenium can not more than 20 yuan, this can allow common people break away from the form that other health diets such as taking natural selenium yeast savor replenishers, effective prevent disease.
2, making soy sauce of the production technology of plant and the dual Organic Selenium of microorganism is adopted, because inorganic selenium is not converted into Organic Selenium in soy sauce brewing production process, avoiding inorganic selenium is mixed in finished product product, make the foodsafety of its sauce with abundant selenium higher, the source of dual Organic Selenium makes production cost can obtain good control simultaneously.
3, the raw material of plant bacterium mushroom (rich selenium bacterium mushroom) as sauce fermentation is added, the nutrient source required for fermentable can be supplemented, make the amino acid in soy sauce and short peptide matters abundanter, and the enrichment of brewer's yeast promotes the balance of product special flavour further, be conducive to the raising of product quality.
4, seleno-amino acids is contained in the sauce with abundant selenium that preparation method of the present invention obtains, be easy to tissue store, absorb and utilize, the fitness of enhancing consumers in general that can be easy, effective, cheap, prophylactic generation, thus promote that the physical constitution of China its people improves.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or selects according to catalogue.
Embodiment 1
(1) clean raw material, add water and raw material is fully absorbed water profit (wherein, dregs of beans in raw material: wheat: wheat bran: rich selenium bacterium mushroom=5:1:1:1 (mass ratio), a raw material: water=1:1 (mass ratio)); Thermophilic digestion, temperature controls 120 ~ 125 DEG C, pressure 0.12 ~ 0.18Mpa; Material is cooled to less than 40 DEG C, accesses 0.2% ~ 0.4% kind of song, and mix evenly with liquefied fermented glutinous rice, obtain liquefied fermented glutinous rice mixture A;
(2) liquefied fermented glutinous rice mixture A is entered pond solid state low-salt fermentation 15 ~ 25 days, fermentation temperature controls at 40 ~ 50 DEG C, obtains liquefied fermented glutinous rice mixture B;
(3) in 25 ~ 35 DEG C of ferment at constant temperature more than 30 days after adding 0.2% ~ 0.4% Se-enriched yeast and appropriate salt solution to the liquefied fermented glutinous rice mixture B of step (2), liquefied fermented glutinous rice mixture C is obtained; Wherein, the preparation method of Se-enriched yeast comprises the following step: from high-salt dilute soy sauce pond, extract torulopsis and Lu Shi yeast, and adopts traditional bacterial screening technology screening to have the Se-enriched yeast of high concentration inorganic selenium tolerance;
(4) the liquefied fermented glutinous rice mixture C of step (3) is soaked the rear pasteurize of pouring oil, the temperature of pasteurize 90 ~ 100 DEG C, the time is 30min, obtains sauce with abundant selenium.
In described sauce with abundant selenium, containing 0.1 ~ 10mg selenium in every kilogram of sauce with abundant selenium.Further, the content >=15.00g/100mL of soluble saltless solid, full nitrogen (in nitrogen) >=1.50g/100mL, amino-acid nitrogen >=0.80g/100mL, total plate count≤30000cfu/mL and coliform≤30MPN/100mL.
Claims (7)
1. a preparation method for sauce with abundant selenium, is characterized in that, it comprises the following step:
(1) mixed with water by raw material, be cooled to less than 40 DEG C after boiling, the kind of access 0.2% ~ 0.4% is bent, mixes, obtain liquefied fermented glutinous rice mixture A with liquefied fermented glutinous rice; Described raw material packet is containing dregs of beans, wheat, wheat bran and rich selenium bacterium mushroom;
(2) liquefied fermented glutinous rice mixture A step (1) obtained, in 40 ~ 50 DEG C of solid state fermentations 15 ~ 25 days, obtains liquefied fermented glutinous rice mixture B;
(3) liquefied fermented glutinous rice mixture B step (2) obtained with 0.2% ~ 0.4% Se-enriched yeast, salt solution mix, in 25 ~ 35 DEG C of fermentations more than 30 days, obtain liquefied fermented glutinous rice mixture C;
(4) by the liquefied fermented glutinous rice mixture C that step (3) obtains, soak and drench the rear pasteurize of oil.
2. the preparation method of sauce with abundant selenium as claimed in claim 1, it is characterized in that, in step (1), the temperature of described boiling is 120 ~ 125 DEG C; And/or the pressure of described boiling is 0.12 ~ 0.18Mpa; And/or the mass ratio of described dregs of beans, wheat, wheat bran and rich selenium bacterium mushroom is 5:1:1:1; And/or described raw material and the mass ratio of water are 1:1.
3. the preparation method of sauce with abundant selenium as claimed in claim 1, it is characterized in that, in step (2), described solid state fermentation carries out under low-salt conditions.
4. the preparation method of sauce with abundant selenium as claimed in claim 1, it is characterized in that, in step (3), the preparation method of described Se-enriched yeast, comprise the following step: from high-salt dilute soy sauce pond, extract torulopsis and Lu Shi yeast, and adopt traditional bacterial screening technology screening to have the Se-enriched yeast of high concentration inorganic selenium tolerance.
5. the preparation method of sauce with abundant selenium as claimed in claim 1, it is characterized in that, in step (4), the temperature of described pasteurize is 90 ~ 100 DEG C; And/or the time of described pasteurize is 30min.
6. the sauce with abundant selenium obtained by the preparation method of the sauce with abundant selenium described in any one of Claims 1 to 5.
7. sauce with abundant selenium as claimed in claim 6, is characterized in that, containing 0.1 ~ 10mg selenium in every kilogram of sauce with abundant selenium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410288955.1A CN105212175A (en) | 2014-06-24 | 2014-06-24 | A kind of sauce with abundant selenium and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410288955.1A CN105212175A (en) | 2014-06-24 | 2014-06-24 | A kind of sauce with abundant selenium and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105212175A true CN105212175A (en) | 2016-01-06 |
Family
ID=54981785
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410288955.1A Pending CN105212175A (en) | 2014-06-24 | 2014-06-24 | A kind of sauce with abundant selenium and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105212175A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360629A (en) * | 2016-10-09 | 2017-02-01 | 常州亚环环保科技有限公司 | Preparation method of zinc-rich and selenium-rich nutrient soybean sauce |
| CN107373604A (en) * | 2017-08-10 | 2017-11-24 | 恩施土家族苗族自治州农业科学院 | A kind of production method of sauce with abundant selenium |
| CN111920031A (en) * | 2020-08-25 | 2020-11-13 | 好记食品酿造股份有限公司 | Brewing method of selenium-rich soy sauce with high glutamic acid content |
| CN114128870A (en) * | 2021-11-25 | 2022-03-04 | 江苏大学 | Method for improving quality of soy sauce and soybean paste by using selenium-enriched mushrooms |
-
2014
- 2014-06-24 CN CN201410288955.1A patent/CN105212175A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360629A (en) * | 2016-10-09 | 2017-02-01 | 常州亚环环保科技有限公司 | Preparation method of zinc-rich and selenium-rich nutrient soybean sauce |
| CN107373604A (en) * | 2017-08-10 | 2017-11-24 | 恩施土家族苗族自治州农业科学院 | A kind of production method of sauce with abundant selenium |
| CN111920031A (en) * | 2020-08-25 | 2020-11-13 | 好记食品酿造股份有限公司 | Brewing method of selenium-rich soy sauce with high glutamic acid content |
| CN111920031B (en) * | 2020-08-25 | 2024-01-30 | 好记食品酿造股份有限公司 | Brewing method of selenium-rich soy sauce with high glutamic acid content |
| CN114128870A (en) * | 2021-11-25 | 2022-03-04 | 江苏大学 | Method for improving quality of soy sauce and soybean paste by using selenium-enriched mushrooms |
| CN114128870B (en) * | 2021-11-25 | 2023-10-10 | 江苏大学 | Method for improving quality of soy sauce and bean paste by using selenium-rich mushrooms |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101215517B (en) | Technique for producing germinating brown rice vinegar and products thereof | |
| CN106675989B (en) | Process method for brewing Shanxi mature vinegar by using multi-grain multi-micro total starter raw materials | |
| CN103131590B (en) | Brewage method of Chinese caterpillar fungus health-care yellow rice wine | |
| CN104382159A (en) | Method for preparing lactic acid fermentation beverage by using yellow wine lees | |
| CN103589563B (en) | Preparation method of radix pseudostellariae yellow wine | |
| CN101603000B (en) | Method for preparing gamma-aminobutyric acid enriched vinegar | |
| CN103923797B (en) | Method for brewing low alcohol yellow wine rich in isomaltooligosacharide | |
| CN104745392A (en) | Method for brewing pearl barley-puerarin yellow wine via pure liquid state fermentation | |
| CN102286328A (en) | Mulberry biological wine and brewing process thereof | |
| CN102776113A (en) | Preparation method of pomegranate fruit vinegar | |
| CN105695296A (en) | Preparation method of sea buckthorn fruit and grain vinegar rich in potassium and flavones | |
| CN104611171A (en) | Preparation method of ginger rice wine | |
| CN102940039B (en) | Longan lactic acid bacteria fermentation beverage preparation method | |
| CN106578802A (en) | Method for preparing fermented beverage by utilizing vinasse | |
| CN105212175A (en) | A kind of sauce with abundant selenium and preparation method thereof | |
| CN108865550A (en) | A kind of low alcohol beer | |
| CN103289869A (en) | Coix lacryma-jobi and black tea wine and preparation method thereof | |
| CN103911244A (en) | Corn kwas fermented beverage and preparation process thereof | |
| CN101531966A (en) | Process for preparing sapodilla vinegar | |
| CN103642642A (en) | Preparation method of solid-liquid dual-phase health-care rice wine | |
| CN103602556B (en) | A kind of Composite fermentation type coix seed health-care wine and production technology thereof | |
| CN101390536A (en) | Double egg-albumen fermentation type frozen milk food and preparation method thereof | |
| CN101250478A (en) | Preparation technique of kudzu root grape vinegar | |
| CN103710252B (en) | A kind of straw mushroom vinegar preparation method | |
| CN101744226B (en) | Preparation method of oat sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160106 |