CN105231408A - Lysozyme soy sauce and preparation method thereof - Google Patents

Lysozyme soy sauce and preparation method thereof Download PDF

Info

Publication number
CN105231408A
CN105231408A CN201510748576.0A CN201510748576A CN105231408A CN 105231408 A CN105231408 A CN 105231408A CN 201510748576 A CN201510748576 A CN 201510748576A CN 105231408 A CN105231408 A CN 105231408A
Authority
CN
China
Prior art keywords
soy sauce
lysozyme
minutes
aroma
natto
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
Application number
CN201510748576.0A
Other languages
Chinese (zh)
Inventor
范亚东
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Anhui Wei Xian Food Co Ltd
Original Assignee
Anhui Wei Xian Food Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Anhui Wei Xian Food Co Ltd filed Critical Anhui Wei Xian Food Co Ltd
Priority to CN201510748576.0A priority Critical patent/CN105231408A/en
Publication of CN105231408A publication Critical patent/CN105231408A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • A23L3/3571Microorganisms; Enzymes

Abstract

The invention discloses a lysozyme soy sauce and a preparation method thereof. The lysozyme soy sauce is prepared from the following raw materials of black beans, wheat flour, wheat bran, shiitake mushrooms, bamboo funguses, hesperidine, celery seeds, vernonia patula, red yeast rice, spinach seeds, bacillus natto, aspergillus oryzae, rhizopus oryzae, aroma-producing yeast, table salt, galactooligosaccharide and lysozyme. The lysozyme soy sauce and the preparation method thereof have the advantages that the preparation method of the lysozyme soy sauce is simple; the soy sauce is deep in color, strong in fragrance, rich in nutrition, low in salt content, free from additives, safe and healthy; the black beans are used as the raw materials, and fermentation is performed with mixed bacteria, so that the time is short, the soy sauce is deep in color, mellow in fragrance and easy to digest and absorb; a Chinese herbal medicine extracting solution is added for coordinating the fragrance components of the natto, so that the health-care functions are strengthened, and the soy sauce can prevent cardiovascular and cerebrovascular diseases, resist ageing and senility, beautify the features, care hair and resist cancers; the red yeast rice is added, and monascus is provided for the fermentation, so that the red color of the soy sauce is deepened, and the nutrition and the health-care function of the soy sauce are enriched; the lysozyme can kill competitors in the soy sauce in the long term and stably, so that the shelf life of the soy sauce is prolonged, and sources are natural, extensive, safe and healthy.

Description

A kind of lysozyme soy sauce and preparation method thereof
Technical field
The present invention relates to food processing field, specifically, relate to a kind of lysozyme soy sauce and preparation method thereof.
Background technology
Soy sauce is a kind of traditional saline taste flavouring of China, has long to brewage history, the Zhou Dynasty before more than 4,000 years, the literature record that existing soy sauce is produced.In the Important Arts for the People's Welfare of Jia Sixie in the Northern Wei Dynasty, carried out very careful description especially to soy sauce production technology, this illustrates that soy sauce is as a kind of flavouring, had been widely used in having cooked at that time.
Soy sauce not only nutritional labeling is very abundant, containing materials such as several amino acids, sugar, organic acid, ester class, alcohols, vitamins, flavonoids, and has special color and luster, fragrance, flavour and figure.Recent studies also shows, containing several physiological active substances in soy sauce, have anti-oxidant, antibacterial, hypotensive, promote digestive juice secretion, whet the appetite and other plurality of health care functions, be one of flavouring well received in people's daily life.
Lysozyme, also known as muramidase or N-acetylmuramide lycanohydrlase, is a kind of alkaline enzyme that can be hydrolyzed glutinous polysaccharide in pathogenic bacteria.This enzyme is extensively present in human multiple tissue, also contains this enzyme in the body fluid such as the egg white of birds and poultry, mammiferous tear, saliva, blood plasma, urine, milk and microorganism, wherein abundant with egg white content.The gram positive bacterias such as decomposable asymmetric choice net micrococcus lysodeikticus, bacillus megaterium, sarcina flava.Lysozyme has stronger heat resistance, and egg white lysozyme is the most heat-resisting known enzyme; Lysozyme can not because of the process of organic solvent inactivation, when transferring in the aqueous solution, the vigor of lysozyme can full recovery; Lysozyme can be frozen or dry process, and vigor is stablized; Lysozyme production cost is lower; The antimicrobial spectrum of lysozyme is comparatively wide, is not only confined to G+ bacterium, also has inhibition to part G bacterium; Lysozyme is high as anticorrisive agent security, is a kind of native protein.
Summary of the invention
In order to make up the defect of prior art, the object of this invention is to provide a kind of lysozyme soy sauce and preparation method thereof.
A kind of lysozyme soy sauce, is made up of the raw material of following percentage by weight: black soya bean 30 ~ 35%, wheat flour 13 ~ 16%, wheat bran 6 ~ 8%, mushroom 6 ~ 7%, dictyophora phalloidea 6 ~ 7%, hesperidine 0.8 ~ 1.2%, celery seed 4 ~ 6%, halfspreading ironweed herb 3 ~ 5%, red yeast rice 3 ~ 5%, spinach seed 3 ~ 5%, Bacillus natto 2 ~ 4%, aspergillus oryzae 2 ~ 3%, Rhizopus oryzae 2 ~ 3%, aroma-producing yeasts 2 ~ 3%, salt 8 ~ 10%, galactooligosaccharide 5 ~ 6%, lysozyme 0.03 ~ 0.05%.
A preparation method for lysozyme soy sauce, its concrete steps are:
(1) in Bacillus natto, add the water of bacterial classification weight 8 ~ 10 times amount, 35 ~ 40 DEG C activate 20 ~ 30 minutes, must Bacillus natto be activated, activate in aspergillus oryzae, Rhizopus oryzae and aroma-producing yeasts respectively potato culture after sterilization respectively, obtain the aspergillus oryzae after activation, Rhizopus oryzae and aroma-producing yeasts;
(2) mushroom and dictyophora phalloidea are cleaned, cook, chopping, obtains mushroom fourth and dictyophora phalloidea fourth;
(3) black soya bean is cleaned, in pot, add the water soaking of black soya bean weight 3 ~ 4 times amount after 6 ~ 8 hours, moderate heat boils, and changes little fire and boils 30 ~ 40 minutes, black soya bean is taken out, cooked beans water retains, and adds mushroom fourth and dictyophora phalloidea fourth, mixes, treat that temperature is down to 35 ~ 40 DEG C, inoculation activation Bacillus natto, 40 ~ 42 DEG C of heat-preservation fermentations 18 ~ 22 hours, obtain natto;
(4) wheat bran and wheat flour are roasted, red yeast rice grinds to form red kojic rice powder, adds in natto successively, mixes, aspergillus oryzae after inoculation activation and Rhizopus oryzae, mix, 35 ~ 38 DEG C ferment 24 ~ 36 hours, the aroma-producing yeasts after inoculation activation, 35 ~ 38 DEG C ferment 48 ~ 56 hours, 4000 ~ 5000 revs/min centrifugal 8 ~ 10 minutes, gets supernatant, obtain soy sauce stoste;
(5) celery seed, halfspreading ironweed herb, spinach seed are cleaned, pulverize, put into the cooked beans water that step 3) retains, after boiling, little fiery infusion 60 ~ 80 minutes, take out first time infusion liquid, rejoin the water infusion 40 ~ 50 minutes of Chinese medicine weight 2 times amount, take out second time infusion liquid, the infusion liquid of twice is merged, Vacuum Concentration, to 1/4 of soy sauce stoste weight, obtains Chinese medicine extract;
(6) soy sauce stoste is mixed with Chinese medicine extract, add hesperidine, lysozyme, salt and galactooligosaccharide, mix;
(7) container is through 121 DEG C, and sterilizing, after 20 minutes, is carried out filling, and re-pasteurization is carried out in recycling radiation, and radiation intensity is 2 ~ 3KGy, and radiation 20 ~ 30 minutes, re-pasteurization, obtains finished product.
Black soya bean is typical high protein, low-fat food, containing amino acid, oleic acid, vitamin, anthocyanidin, isoflavones mineral element, can prevention of arterial vascular sclerosis, and anti-senility, prevention of osteoporosis, Constipation, prevents aging of brain, cosmetic hair-care.
Mushroom, containing abundant vitamin, amino acid, purine, choline, tyrosine, oxidizing ferment and some nucleic acid substances, improve body's immunity, delay senility, cancer-resisting, hypotensive, reducing blood lipid, norcholesterol, play therapeutic action to diabetes, pulmonary tuberculosis, catarrhal jaundice, neuritis etc., can be used for indigestion, constipation etc. again.
Dictyophora phalloidea, containing abundant several amino acids, vitamin, inorganic salts etc., has strengthening by means of tonics, beneficial gas is mended brain, allayed excitement and be healthy and strong, and improves immunity of organisms, and protection liver is hypotensive, reducing blood lipid, fat-reducing, Tumor suppression.
Hesperidine, prevention and Cardiovarscular, hypotensive, reducing blood lipid, hypoglycemic, improve immunity of organisms, anti-inflammation, antiviral, effect of prevention frostbite.
Celery seed, containing cineol, phosphorus methoxyl group phenol, umbrella flower lactone, apiolin, leukotrienes, volatility grease, flavones and mineral matter, can be hypotensive, reducing blood lipid, alleviates and treats wind-warm syndrome disease, rheumathritis, gout, high lithemia disease.
Halfspreading ironweed herb, containing flavones, phytosterol, triterpene, volatile oil, amino acid and organic acid, fresh breeze heat-clearing, eliminating damp, detoxifying, eliminating stasis to subdue swelling.For cold, fever, headache, vomits and diarrhoea, dysentery, sore furuncle, eczema, urticaria, traumatic injury.
Red yeast rice, there are powerful reduction T-CHOL, low density lipoprotein cholesterol, serum triglyceride, AI, the remarkable comprehensive therapeutic effect of increasing high density fat cholesterol, and take that security is high, side effect is little, and effectively can treat cardiovascular and cerebrovascular disease and the disease relevant to high fat of blood, be considered to the most promising current lipopenicillinase material.
Spinach seed, is rich in carinula element, ecdysterone, can clear liver and improve vision, relieving cough and asthma, opens orifice opening, and sharp stomach is anti-ageing, promotes cell proliferation, control senile dementia.
Advantage of the present invention is: a kind of lysozyme soy sauce provided by the invention and preparation method thereof, and method is simple, soy sauce color depth, aromatic, nutritious, and salt content is low, not containing any additive, and safety and Health; With black soya bean raw material, by the co-fermentation of Bacillus natto, aspergillus oryzae, Rhizopus oryzae and aroma-producing yeasts, the time is short, soy sauce color depth, has greatly enriched the nutritional labeling of soy sauce, makes macro-nutrients fully be decomposed into micromolecular nutriment, improve delicate flavour, be easy to digest and assimilate; Add the extract of Chinese herbal medicine, complementary with the nutritional labeling of soy sauce stoste, coordinate the flavor component of natto, mouthfeel is more delicious, strengthens health care, can prevent cardiovascular and cerebrovascular disease, anti-senility, build up resistance, anticancer, cosmetic hair-care; The infusion of Chinese medicine is carried out with the water boiling soya bean, can using water wisely, and improve the utilization rate of soyabean nutrient composition; Add red yeast rice, provide monascus ruber to carry out the fermentation of soy sauce, deepen the redness of soy sauce, enrich the nutrition and health care function of soy sauce; Lysozyme add can be long-term, stable the bacterium killed in soy sauce, extend the shelf life of soy sauce, and originate natural, extensive, safety, health.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of lysozyme soy sauce, is made up of the raw material of following percentage by weight: black soya bean 32%, wheat flour 13%, wheat bran 6%, mushroom 7%, dictyophora phalloidea 6%, hesperidine 0.97%, celery seed 4%, halfspreading ironweed herb 4%, red yeast rice 3%, spinach seed 3%, Bacillus natto 2%, aspergillus oryzae 2%, Rhizopus oryzae 2%, aroma-producing yeasts 2%, salt 8%, galactooligosaccharide 5%, lysozyme 0.03%.
A preparation method for lysozyme soy sauce, its concrete steps are:
(1) in Bacillus natto, add the water of bacterial classification weight 8 times amount, 35 DEG C activate 20 minutes, must Bacillus natto be activated, activate in aspergillus oryzae, Rhizopus oryzae and aroma-producing yeasts respectively potato culture after sterilization respectively, obtain the aspergillus oryzae after activation, Rhizopus oryzae and aroma-producing yeasts;
(2) mushroom and dictyophora phalloidea are cleaned, cook, chopping, obtains mushroom fourth and dictyophora phalloidea fourth;
(3) black soya bean is cleaned, in pot, add the water soaking of black soya bean weight 3 ~ 4 times amount after 6 ~ 8 hours, moderate heat boils, and changes little fire and boils 30 ~ 40 minutes, black soya bean is taken out, cooked beans water retains, and adds mushroom fourth and dictyophora phalloidea fourth, mixes, treat that temperature is down to 35 DEG C, inoculation activation Bacillus natto, 40 DEG C of heat-preservation fermentations 18 hours, obtain natto;
(4) wheat bran and wheat flour are roasted, red yeast rice grinds to form red kojic rice powder, adds in natto successively, mixes, aspergillus oryzae after inoculation activation and Rhizopus oryzae, mix, 35 DEG C ferment 24 hours, the aroma-producing yeasts after inoculation activation, 35 DEG C ferment 48 hours, 4000 revs/min centrifugal 8 minutes, gets supernatant, obtain soy sauce stoste;
(5) celery seed, halfspreading ironweed herb, spinach seed are cleaned, pulverize, put into the cooked beans water that step 3) retains, after boiling, little fiery infusion 60 minutes, take out first time infusion liquid, rejoin the water infusion 40 minutes of Chinese medicine weight 2 times amount, take out second time infusion liquid, the infusion liquid of twice is merged, Vacuum Concentration, to 1/4 of soy sauce stoste weight, obtains Chinese medicine extract;
(6) soy sauce stoste is mixed with Chinese medicine extract, add hesperidine, lysozyme, salt and galactooligosaccharide, mix;
(7) container is through 121 DEG C, and sterilizing, after 20 minutes, is carried out filling, and re-pasteurization is carried out in recycling radiation, and radiation intensity is 2KGy, and radiation 20 minutes, re-pasteurization, obtains finished product.
Embodiment 2
A kind of lysozyme soy sauce, is made up of the raw material of following percentage by weight: black soya bean 30%, wheat flour 13%, wheat bran 6%, mushroom 7%, dictyophora phalloidea 7%, hesperidine 0.96%, celery seed 3%, halfspreading ironweed herb 4%, red yeast rice 4%, spinach seed 4%, Bacillus natto 2%, aspergillus oryzae 2%, Rhizopus oryzae 2%, aroma-producing yeasts 2%, salt 8%, galactooligosaccharide 5%, lysozyme 0.04%.
A preparation method for lysozyme soy sauce, its concrete steps are:
(1) in Bacillus natto, add the water of bacterial classification weight 9 times amount, 38 DEG C activate 25 minutes, must Bacillus natto be activated, activate in aspergillus oryzae, Rhizopus oryzae and aroma-producing yeasts respectively potato culture after sterilization respectively, obtain the aspergillus oryzae after activation, Rhizopus oryzae and aroma-producing yeasts;
(2) mushroom and dictyophora phalloidea are cleaned, cook, chopping, obtains mushroom fourth and dictyophora phalloidea fourth;
(3) black soya bean is cleaned, in pot, add the water soaking of black soya bean weight 3.5 times amount after 7 hours, moderate heat boils, and changes little fire and boils 35 minutes, black soya bean is taken out, cooked beans water retains, and adds mushroom fourth and dictyophora phalloidea fourth, mixes, treat that temperature is down to 38 DEG C, inoculation activation Bacillus natto, 41 DEG C of heat-preservation fermentations 20 hours, obtain natto;
(4) wheat bran and wheat flour are roasted, red yeast rice grinds to form red kojic rice powder, adds in natto successively, mixes, aspergillus oryzae after inoculation activation and Rhizopus oryzae, mix, 36 DEG C ferment 30 hours, the aroma-producing yeasts after inoculation activation, 36 DEG C ferment 52 hours, 4500 revs/min centrifugal 9 minutes, gets supernatant, obtain soy sauce stoste;
(5) celery seed, halfspreading ironweed herb, spinach seed are cleaned, pulverize, put into the cooked beans water that step 3) retains, after boiling, little fiery infusion 70 minutes, take out first time infusion liquid, rejoin the water infusion 45 minutes of Chinese medicine weight 2 times amount, take out second time infusion liquid, the infusion liquid of twice is merged, Vacuum Concentration, to 1/4 of soy sauce stoste weight, obtains Chinese medicine extract;
(6) soy sauce stoste is mixed with Chinese medicine extract, add hesperidine, lysozyme, salt and galactooligosaccharide, mix;
(7) container is through 121 DEG C, and sterilizing, after 20 minutes, is carried out filling, and re-pasteurization is carried out in recycling radiation, and radiation intensity is 2.5KGy, and radiation 25 minutes, re-pasteurization, obtains finished product.
Embodiment 3
A kind of lysozyme soy sauce, is made up of the raw material of following percentage by weight: black soya bean 31%, wheat flour 13%, wheat bran 7%, mushroom 6%, dictyophora phalloidea 7%, hesperidine 0.95%, celery seed 4%, halfspreading ironweed herb 3%, red yeast rice 4%, spinach seed 3%, Bacillus natto 2%, aspergillus oryzae 2%, Rhizopus oryzae 2%, aroma-producing yeasts 2%, salt 8%, galactooligosaccharide 5%, lysozyme 0.05%.
A preparation method for lysozyme soy sauce, its concrete steps are:
(1) in Bacillus natto, add the water of bacterial classification weight 10 times amount, 40 DEG C activate 30 minutes, must Bacillus natto be activated, activate in aspergillus oryzae, Rhizopus oryzae and aroma-producing yeasts respectively potato culture after sterilization respectively, obtain the aspergillus oryzae after activation, Rhizopus oryzae and aroma-producing yeasts;
(2) mushroom and dictyophora phalloidea are cleaned, cook, chopping, obtains mushroom fourth and dictyophora phalloidea fourth;
(3) black soya bean is cleaned, in pot, add the water soaking of black soya bean weight 4 times amount after 8 hours, moderate heat boils, and changes little fire and boils 40 minutes, black soya bean is taken out, cooked beans water retains, and adds mushroom fourth and dictyophora phalloidea fourth, mixes, treat that temperature is down to 40 DEG C, inoculation activation Bacillus natto, 42 DEG C of heat-preservation fermentations 22 hours, obtain natto;
(4) wheat bran and wheat flour are roasted, red yeast rice grinds to form red kojic rice powder, adds in natto successively, mixes, aspergillus oryzae after inoculation activation and Rhizopus oryzae, mix, 38 DEG C ferment 36 hours, the aroma-producing yeasts after inoculation activation, 38 DEG C ferment 56 hours, 5000 revs/min centrifugal 10 minutes, gets supernatant, obtain soy sauce stoste;
(5) celery seed, halfspreading ironweed herb, spinach seed are cleaned, pulverize, put into the cooked beans water that step 3) retains, after boiling, little fiery infusion 80 minutes, take out first time infusion liquid, rejoin the water infusion 50 minutes of Chinese medicine weight 2 times amount, take out second time infusion liquid, the infusion liquid of twice is merged, Vacuum Concentration, to 1/4 of soy sauce stoste weight, obtains Chinese medicine extract;
(6) soy sauce stoste is mixed with Chinese medicine extract, add hesperidine, lysozyme, salt and galactooligosaccharide, mix;
(7) container is through 121 DEG C, and sterilizing, after 20 minutes, is carried out filling, and re-pasteurization is carried out in recycling radiation, and radiation intensity is 3KGy, and radiation 30 minutes, re-pasteurization, obtains finished product.
Comparative example
Commercially available common soy sauce.
The physical and chemical index of embodiment lysozyme soy sauce:
According to GB18186-2000, the physical and chemical index testing result of embodiment lysozyme soy sauce is in table 1.
Table 1: the physical and chemical index of embodiment lysozyme soy sauce detects
Project Soluble saltless solid (g/100ml) Full nitrogen (g/100ml) Amino-acid nitrogen (g/100ml)
Embodiment 1 26 1.6 0.8
Embodiment 2 26 1.8 0.9
Embodiment 3 28 1.8 0.9
From the results shown in Table 1, the lysozyme soy sauce of embodiment meets national standard, safety and Health.
The comparison of embodiment and comparative example soy sauce subjective appreciation index:
According to GB18186-2000, the soy sauce of embodiment and comparative example is carried out to the comparison of subjective appreciation index, result is as table 2.
Table 2: the subjective appreciation of embodiment and comparative example soy sauce
Project Color and luster Fragrance Flavour
Embodiment 1 Dark reddish brown is glossy Sauce is aromatic strongly fragrant Delicious, mellow, saline taste is agreeable to the taste
Embodiment 2 Dark reddish brown is glossy Sauce is aromatic strongly fragrant Delicious, mellow, saline taste is agreeable to the taste
Embodiment 3 Dark reddish brown is glossy Sauce is aromatic strongly fragrant Delicious, mellow, saline taste is agreeable to the taste
Comparative example Light reddish brown color There is sauce fragrant Fresh salty agreeable to the taste
Can find out from table 2, the lysozyme soy sauce color of embodiment is dark, and glossy, and sauce is aromatic strongly fragrant, delicious flavour, and render palatable obviously, soy sauce a small amount of during culinary art, just can reach effect of well painting and render palatable.
The comparison of embodiment and comparative example soy sauce health care:
The healthy adult small white mouse 40 that Stochastic choice body weight is suitable, be divided into 4 groups at random, often organize 10, except diet feed, every day every this group of feeding 1 gram, soy sauce, soy sauce is mixed with feed, continuous feeding 30 days, carry out the detection of body weight, blood sugar, blood pressure and cholesterol aspect every day and record, health care the results are shown in Table 3.
Table 3: the health care of embodiment and comparative example soy sauce
Project Changes of weight (%) Change of blood sugar (%) Blood pressure (%) Cholesterol change (%)
Embodiment 1 +0.2 0.2 0.2 0.2
Embodiment 2 0.1 +0.1 0.2 0.3
Embodiment 3 +0.1 +0.2 0.3 0.2
Comparative example +0.9 +0.6 +0.7 +0.6
Note: "+" represents to be increased, " " represents minimizing.
The result of table 3 shows, obviously comparatively comparative example is good to the health-care effect of body for the lysozyme soy sauce of embodiment, harm can not be produced to body after eating for a long time, and the blood pressure of body and cholesterol level decline to some extent, body weight and blood sugar are substantially constant, illustrate that embodiment has the function of certain hypotensive and norcholesterol compared with comparative example.

Claims (2)

1. a lysozyme soy sauce, it is characterized in that, be made up of the raw material of following percentage by weight: black soya bean 30 ~ 35%, wheat flour 13 ~ 16%, wheat bran 6 ~ 8%, mushroom 6 ~ 7%, dictyophora phalloidea 6 ~ 7%, hesperidine 0.8 ~ 1.2%, celery seed 4 ~ 6%, halfspreading ironweed herb 3 ~ 5%, red yeast rice 3 ~ 5%, spinach seed 3 ~ 5%, Bacillus natto 2 ~ 4%, aspergillus oryzae 2 ~ 3%, Rhizopus oryzae 2 ~ 3%, aroma-producing yeasts 2 ~ 3%, salt 8 ~ 10%, galactooligosaccharide 5 ~ 6%, lysozyme 0.03 ~ 0.05%.
2. the preparation method of a kind of lysozyme soy sauce as claimed in claim 1, is characterized in that, comprise the following steps:
(1) in Bacillus natto, add the water of bacterial classification weight 8 ~ 10 times amount, 35 ~ 40 DEG C activate 20 ~ 30 minutes, must Bacillus natto be activated, activate in aspergillus oryzae, Rhizopus oryzae and aroma-producing yeasts respectively potato culture after sterilization respectively, obtain the aspergillus oryzae after activation, Rhizopus oryzae and aroma-producing yeasts;
(2) mushroom and dictyophora phalloidea are cleaned, cook, chopping, obtains mushroom fourth and dictyophora phalloidea fourth;
(3) black soya bean is cleaned, in pot, add the water soaking of black soya bean weight 3 ~ 4 times amount after 6 ~ 8 hours, moderate heat boils, and changes little fire and boils 30 ~ 40 minutes, black soya bean is taken out, cooked beans water retains, and adds mushroom fourth and dictyophora phalloidea fourth, mixes, treat that temperature is down to 35 ~ 40 DEG C, inoculation activation Bacillus natto, 40 ~ 42 DEG C of heat-preservation fermentations 18 ~ 22 hours, obtain natto;
(4) wheat bran and wheat flour are roasted, red yeast rice grinds to form red kojic rice powder, adds in natto successively, mixes, aspergillus oryzae after inoculation activation and Rhizopus oryzae, mix, 35 ~ 38 DEG C ferment 24 ~ 36 hours, the aroma-producing yeasts after inoculation activation, 35 ~ 38 DEG C ferment 48 ~ 56 hours, 4000 ~ 5000 revs/min centrifugal 8 ~ 10 minutes, gets supernatant, obtain soy sauce stoste;
(5) celery seed, halfspreading ironweed herb, spinach seed are cleaned, pulverize, put into the cooked beans water that step 3) retains, after boiling, little fiery infusion 60 ~ 80 minutes, take out first time infusion liquid, rejoin the water infusion 40 ~ 50 minutes of Chinese medicine weight 2 times amount, take out second time infusion liquid, the infusion liquid of twice is merged, Vacuum Concentration, to 1/4 of soy sauce stoste weight, obtains Chinese medicine extract;
(6) soy sauce stoste is mixed with Chinese medicine extract, add hesperidine, lysozyme, salt and galactooligosaccharide, mix;
(7) container is through 121 DEG C, and sterilizing, after 20 minutes, is carried out filling, and re-pasteurization is carried out in recycling radiation, and radiation intensity is 2 ~ 3KGy, and radiation 20 ~ 30 minutes, re-pasteurization, obtains finished product.
CN201510748576.0A 2015-11-07 2015-11-07 Lysozyme soy sauce and preparation method thereof Pending CN105231408A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510748576.0A CN105231408A (en) 2015-11-07 2015-11-07 Lysozyme soy sauce and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510748576.0A CN105231408A (en) 2015-11-07 2015-11-07 Lysozyme soy sauce and preparation method thereof

Publications (1)

Publication Number Publication Date
CN105231408A true CN105231408A (en) 2016-01-13

Family

ID=55029470

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510748576.0A Pending CN105231408A (en) 2015-11-07 2015-11-07 Lysozyme soy sauce and preparation method thereof

Country Status (1)

Country Link
CN (1) CN105231408A (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101491325A (en) * 2009-01-07 2009-07-29 佛山市海天调味食品有限公司 Preparation method of low-salt sauce
CN104172094A (en) * 2014-07-03 2014-12-03 安徽味甲天食品酿造有限公司 Soybean sauce brewing process
CN104783127A (en) * 2015-03-10 2015-07-22 戴军 Preparation method for health soy sauce

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101491325A (en) * 2009-01-07 2009-07-29 佛山市海天调味食品有限公司 Preparation method of low-salt sauce
CN104172094A (en) * 2014-07-03 2014-12-03 安徽味甲天食品酿造有限公司 Soybean sauce brewing process
CN104783127A (en) * 2015-03-10 2015-07-22 戴军 Preparation method for health soy sauce

Similar Documents

Publication Publication Date Title
KR102139123B1 (en) Manufacturing method for seasoned ribs of beef and seasoned ribs of beef manufactured by the same
CN105285749A (en) Local flavor sauce-fragrant braised goose and preparation method thereof
CN103431484A (en) Asparagus fermented beverage and preparation method thereof
CN104223029A (en) Manufacturing method of chilli soybean sauce
CN105995933A (en) Natto chili sauce
CN103766797B (en) A kind of nutrition brain tonic day lily instant food and processing method
CN105249271A (en) Goose fat liver-containing traditional Chinese medicine health ball and preparation method thereof
CN105249413A (en) Purple sweet potato soybean sauce and preparation method thereof
CN105249256A (en) Goose fat liver-containing livestock meat ball and preparation method thereof
CN104286280A (en) Pawpaw and red tea fungus drink
CN107334049A (en) A kind of preparation method of sour-sweet tribute dish sauce
CN109497499B (en) Mulberry soy sauce
CN103734851A (en) Method for preparing non-milk probiotic beverage based on aspergillus oryzae culture
KR101220131B1 (en) An enzymatically treated brown rice and process for preparing thereof
CN108740790A (en) A kind of sauce beans and preparation method thereof
CN104256532A (en) Preparation method of spicy fermented black bean sauce
KR102510719B1 (en) Manufacturing method for seasoning sauce for ribs using sarcodon aspratus and seasoning sauce for ribs manufactured by the same
CN105249414A (en) Natto soybean sauce and preparation method thereof
CN104726320B (en) A kind of fig honey vinegar and preparation method
CN106387677A (en) Fermented chicken breast meat soybean sauce
KR101185961B1 (en) Manufacturing method of chicken broth including fermented herb juicy with red ginseng juicy and chicken broth thereof
KR101848805B1 (en) Pheasant sauce with herb medicine extract and manufacturing method of the same
CN105231408A (en) Lysozyme soy sauce and preparation method thereof
CN110800965A (en) Portable instant enzyme deer soup and preparation method thereof
CN105249257A (en) Wild vegetable-containing goose fat liver ball with effects of reducing blood pressure and blood fat and preparation method thereof

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20160113