CN105995919A - Garlic juice health-care soy sauce and preparation technology thereof - Google Patents
Garlic juice health-care soy sauce and preparation technology thereof Download PDFInfo
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- CN105995919A CN105995919A CN201610373852.4A CN201610373852A CN105995919A CN 105995919 A CN105995919 A CN 105995919A CN 201610373852 A CN201610373852 A CN 201610373852A CN 105995919 A CN105995919 A CN 105995919A
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- bulbus allii
- fructus
- juice health
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 54
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 30
- 240000002234 Allium sativum Species 0.000 title claims abstract description 18
- 235000004611 garlic Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 210000000582 semen Anatomy 0.000 claims abstract description 44
- 230000001737 promoting effect Effects 0.000 claims abstract description 26
- 235000007685 Pleurotus columbinus Nutrition 0.000 claims abstract description 22
- 240000001462 Pleurotus ostreatus Species 0.000 claims abstract description 22
- 235000001603 Pleurotus ostreatus Nutrition 0.000 claims abstract description 22
- 235000003935 Hippophae Nutrition 0.000 claims abstract description 21
- 241000229143 Hippophae Species 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims description 35
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- 230000036541 health Effects 0.000 claims description 26
- 150000002333 glycines Chemical class 0.000 claims description 21
- 241000628997 Flos Species 0.000 claims description 19
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 18
- 239000000706 filtrate Substances 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000011550 stock solution Substances 0.000 claims description 15
- 240000006439 Aspergillus oryzae Species 0.000 claims description 11
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 9
- 238000010009 beating Methods 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 239000012467 final product Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 3
- 230000007306 turnover Effects 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 238000010792 warming Methods 0.000 abstract description 2
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 244000061508 Eriobotrya japonica Species 0.000 abstract 1
- 235000009008 Eriobotrya japonica Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 238000009499 grossing Methods 0.000 abstract 1
- 210000004185 liver Anatomy 0.000 abstract 1
- 235000021018 plums Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 description 11
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003866 digestant Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 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 present invention discloses garlic juice health-care soy sauce. The garlic juice health-care soy sauce is prepared from the following raw materials in parts by weight: 140-160 parts of soybeans, 50-60 parts of flour, 20-30 parts of garlics, 10-15 parts of pleurotus ostreatus, 4-9 parts of loquat flowers, 1-6 parts of smoked plums, 5-10 parts of ginger leaves, 4-9 parts of haws, 1-5 parts of dried tangerine peels, 5-10 parts of fructus hippophae and 1-5 parts of semen alpiniae katsumadai. The present invention also discloses a preparation technology of the garlic juice health-care soy sauce. The prepared garlic juice health-care soy sauce is rich in nutrients, has efficacies of strengthening spleen and nourishing stomach, promoting digestion and reducing food stagnation, and warming middle warmer and smoothing liver, has a light garlic flavor compared with traditional soy sauce, is often used in the cooking and seasoning, has very good nutritional and health-care functions, and increases better choices for people to improve life quality and select superior seasonings.
Description
Technical field
The present invention relates to a kind of flavoring agent, be specifically related to a kind of Bulbus Allii juice health promoting soy sauce and preparation work thereof
Skill.
Background technology
Soy sauce is one of flavoring agent that in people's daily life, consumption figure is maximum.Tradition soy sauce is mostly
It is with Semen sojae atricolor and Semen Tritici aestivi flour as primary raw material, is trained rice-koji through aspergillus oryzae, more fermented,
Pouring is oily, add the operation such as fried sugar, sterilizing forms.Soy sauce paste flavor, ester are aromatic strongly fragrant, tasty mouthfeel,
Rich in aminoacid, can increase and improve the taste of dish, moreover it is possible to increase or change the color and luster of dish.
But soy sauce is the most single at present, and health promoting soy sauce is less.Continuous along with people's living standard
Improving, the requirement of soy sauce is improved by people the most therewith, therefore, develops new nutritious, tool
There is the soy sauce category of health care, it has also become the inexorable trend of flavoring industry development.
Summary of the invention
It is an object of the invention to provide a kind of Bulbus Allii juice health promoting soy sauce and preparation technology, this product
Nutritious, and there is the digestant effect of spleen invigorating.
For realizing object above, the present invention is achieved by the following technical programs:
A kind of Bulbus Allii juice health promoting soy sauce, is made up of the raw material of following weight portion: Semen Glycines 140-160 part,
Flour 50-60 part, Bulbus Allii 20-30 part, Pleurotus ostreatus 10-15 part, Flos Eriobotryae 4-9 part, Fructus Mume 1-6
Part, Folium Zingiberis 5-10 part, Fructus Crataegi 4-9 part, Pericarpium Citri Reticulatae 1-5 part, Fructus Hippophae 5-10 part, Semen Alpiniae Katsumadai 1-5
Part.
Preferably, it is made up of the raw material of following weight portion: Semen Glycines 150-160 part, flour 55-60
Part, Bulbus Allii 25-30 part, Pleurotus ostreatus 12-15 part, Flos Eriobotryae 5-7 part, Fructus Mume 2-5 part, Folium Zingiberis
7-10 part, Fructus Crataegi 5-7 part, Pericarpium Citri Reticulatae 2-4 part, Fructus Hippophae 6-8 part, Semen Alpiniae Katsumadai 3-5 part.
Preferably, it is made up of the raw material of following weight portion: Semen Glycines 155 parts, 58 parts of flour, big
Bulbus Allii 28 parts, Pleurotus ostreatus 14 parts, Flos Eriobotryae 6 parts, Fructus Mume 3 parts, Folium Zingiberis 9 parts, Fructus Crataegi 6 parts,
Pericarpium Citri Reticulatae 3 parts, Fructus Hippophae 7 parts, Semen Alpiniae Katsumadai 3 parts.
The preparation technology of Bulbus Allii juice health promoting soy sauce, comprises the following steps:
1) Semen Glycines and Pleurotus ostreatus being cleaned, pulverizer is pulverized, and crosses 80-100 mesh sieve, adds after steaming and decocting
Flour, through yeast production, ferment, drench oil operation after obtain soy sauce stock solution；
2) Flos Eriobotryae, Fructus Mume, Folium Zingiberis, Fructus Crataegi, Pericarpium Citri Reticulatae, Fructus Hippophae, Semen Alpiniae Katsumadai are pulverized, mixed
Close, add the soak by water 2-3h of 4-5 times, filter, in filtering residue, add the soak by water of 3-4 times
1-2h, merges secondary decoction liquor；
3) by garlic peeling, add step 2) decoction liquor, making beating, obtain Bulbus Allii serosity, from
The heart filters, and obtains filtrate and filtering residue, standby；
4) by step 3) in filtering residue airing, add appropriate aspergillus oryzae and citric acid,
The 30-35 DEG C of placement yeast production 30-36h that ventilates, adds Sal, after the fermentation of lean state high salt, drenching oil,
Obtain Bulbus Allii oil；
5) by step 3) in filtrate be concentrated into original volume 25-30%, with step 1) soy sauce is former
Liquid, step 4) Bulbus Allii oil mix homogeneously, to obtain final product.
Preferably, described step 4) in aspergillus oryzae addition be the 0.2-0.4% of filtering residue weight, lemon
Lemon acid is the 0.5-0.8% of filtering residue weight.
Preferably, described step 4) in yeast making process medium period turn over bent 2-3 time.
The health care garlic juice sauce that the method have the benefit that the present invention is jointly to be sent out with Semen Glycines by Pleurotus ostreatus
Ferment prepares soy sauce stock solution, recycles carrying of the raw material decoctions such as Flos Eriobotryae, Fructus Mume, Folium Zingiberis, Fructus Crataegi
Take liquid to pull an oar together with Bulbus Allii, filter, filtering residue ferments again, finally be blended prepare, the present invention
Preparation technology can retain the nutritional labeling of raw material to the full extent, effectively prevent nutrient substance
Loss, prepared garlic juice sauce rich in nutrition content, have strengthening the spleen and nourishing the stomach, promoting digestion and removing stagnation,
Effect of warming middle-JIAO soothing liver-QI, and have light garlic taste, during Cooking Seasoning compared with tradition soy sauce
Often use, have good nutrition health-care functions, improve the quality of living for people, superior
Preferably selection is added on flavoring agent.
Detailed description of the invention
For making the purpose of the embodiment of the present invention, technical scheme and advantage clearer, below will knot
Close the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely retouched
State, it is clear that described embodiment is a part of embodiment of the present invention rather than whole realities
Execute example.Based on the embodiment in the present invention, those of ordinary skill in the art are not making creation
The every other embodiment obtained under property work premise, broadly falls into the scope of protection of the invention.
Embodiment 1:
A kind of Bulbus Allii juice health promoting soy sauce, is made up of the raw material of following weight portion: Semen Glycines 155 parts, flour
58 parts, 28 parts of Bulbus Allii, Pleurotus ostreatus 14 parts, Flos Eriobotryae 6 parts, Fructus Mume 3 parts, Folium Zingiberis 9 parts,
Fructus Crataegi 6 parts, Pericarpium Citri Reticulatae 3 parts, Fructus Hippophae 7 parts, Semen Alpiniae Katsumadai 3 parts.
The preparation technology of Bulbus Allii juice health promoting soy sauce, comprises the following steps:
1) Semen Glycines and Pleurotus ostreatus being cleaned, pulverizer is pulverized, and crosses 100 mesh sieves, adds face after steaming and decocting
Powder, through yeast production, ferment, drench oil operation after obtain soy sauce stock solution；
2) Flos Eriobotryae, Fructus Mume, Folium Zingiberis, Fructus Crataegi, Pericarpium Citri Reticulatae, Fructus Hippophae, Semen Alpiniae Katsumadai are pulverized, mixed
Close, add the soak by water 3h of 4 times, filter, in filtering residue, add the soak by water 1.5h of 3 times,
Merge secondary decoction liquor；
3) by garlic peeling, add step 2) decoction liquor, making beating, obtain Bulbus Allii serosity, from
The heart filters, and obtains filtrate and filtering residue, standby；
4) by step 3) in filtering residue airing, add the aspergillus oryzae of filtering residue weight 0.3%, 0.6%
Citric acid, ventilate at 35 DEG C and place yeast production 34h, the time period such as period turns over bent 3 times, adds
Sal, after the fermentation of lean state high salt, drenching oil, obtains Bulbus Allii oil；
5) by step 3) in filtrate be concentrated into original volume 25%, with step 1) soy sauce stock solution,
Step 4) Bulbus Allii oil mix homogeneously, to obtain final product.
Embodiment 2:
A kind of Bulbus Allii juice health promoting soy sauce, is made up of the raw material of following weight portion: Semen Glycines 150 parts, face
55 parts of powder, 27 parts of Bulbus Allii, Pleurotus ostreatus 13 parts, Flos Eriobotryae 5 parts, Fructus Mume 4 parts, Folium Zingiberis 8 parts,
Fructus Crataegi 5 parts, Pericarpium Citri Reticulatae 2 parts, Fructus Hippophae 7 parts, Semen Alpiniae Katsumadai 4 parts.
The preparation technology of Bulbus Allii juice health promoting soy sauce, comprises the following steps:
1) Semen Glycines and Pleurotus ostreatus being cleaned, pulverizer is pulverized, and crosses 80 mesh sieves, adds face after steaming and decocting
Powder, through yeast production, ferment, drench oil operation after obtain soy sauce stock solution；
2) Flos Eriobotryae, Fructus Mume, Folium Zingiberis, Fructus Crataegi, Pericarpium Citri Reticulatae, Fructus Hippophae, Semen Alpiniae Katsumadai are pulverized, mixed
Close, add the soak by water 3h of 5 times, filter, in filtering residue, add the soak by water 2h of 4 times,
Merge secondary decoction liquor；
3) by garlic peeling, add step 2) decoction liquor, making beating, obtain Bulbus Allii serosity, from
The heart filters, and obtains filtrate and filtering residue, standby；
4) by step 3) in filtering residue airing, add the aspergillus oryzae of filtering residue weight 0.4%, 0.7%
Citric acid, ventilate at 30 DEG C and place yeast production 30h, the time period such as period turns over bent 3 times, adds
Sal, after the fermentation of lean state high salt, drenching oil, obtains Bulbus Allii oil；
5) by step 3) in filtrate be concentrated into original volume 30%, with step 1) soy sauce stock solution,
Step 4) Bulbus Allii oil mix homogeneously, to obtain final product.
Embodiment 3:
A kind of Bulbus Allii juice health promoting soy sauce, is made up of the raw material of following weight portion: Semen Glycines 150 parts, face
60 parts of powder, 25 parts of Bulbus Allii, Pleurotus ostreatus 15 parts, Flos Eriobotryae 5 parts, Fructus Mume 5 parts, Folium Zingiberis 7 parts,
Fructus Crataegi 7 parts, Pericarpium Citri Reticulatae 2 parts, Fructus Hippophae 8 parts, Semen Alpiniae Katsumadai 3 parts.
The preparation technology of Bulbus Allii juice health promoting soy sauce, comprises the following steps:
1) Semen Glycines and Pleurotus ostreatus being cleaned, pulverizer is pulverized, and crosses 90 mesh sieves, adds face after steaming and decocting
Powder, through yeast production, ferment, drench oil operation after obtain soy sauce stock solution；
2) Flos Eriobotryae, Fructus Mume, Folium Zingiberis, Fructus Crataegi, Pericarpium Citri Reticulatae, Fructus Hippophae, Semen Alpiniae Katsumadai are pulverized, mixed
Close, add the soak by water 2.5h of 4 times, filter, in filtering residue, add the soak by water 1.5h of 3 times,
Merge secondary decoction liquor；
3) by garlic peeling, add step 2) decoction liquor, making beating, obtain Bulbus Allii serosity, from
The heart filters, and obtains filtrate and filtering residue, standby；
4) by step 3) in filtering residue airing, add the aspergillus oryzae of filtering residue weight 0.3%, 0.5%
Citric acid, ventilate at 30 DEG C and place yeast production 30h, the time period such as period turns over bent 2 times, adds
Sal, after the fermentation of lean state high salt, drenching oil, obtains Bulbus Allii oil；
5) by step 3) in filtrate be concentrated into original volume 28%, with step 1) soy sauce stock solution,
Step 4) Bulbus Allii oil mix homogeneously, to obtain final product.
Embodiment 4:
A kind of Bulbus Allii juice health promoting soy sauce, is made up of the raw material of following weight portion: Semen Glycines 160 parts, face
55 parts of powder, 30 parts of Bulbus Allii, Pleurotus ostreatus 12 parts, Flos Eriobotryae 7 parts, Fructus Mume 2 parts, Folium Zingiberis 10
Part, Fructus Crataegi 5 parts, Pericarpium Citri Reticulatae 4 parts, Fructus Hippophae 6 parts, Semen Alpiniae Katsumadai 5 parts.
The preparation technology of Bulbus Allii juice health promoting soy sauce, comprises the following steps:
1) Semen Glycines and Pleurotus ostreatus being cleaned, pulverizer is pulverized, and crosses 80 mesh sieves, adds face after steaming and decocting
Powder, through yeast production, ferment, drench oil operation after obtain soy sauce stock solution；
2) Flos Eriobotryae, Fructus Mume, Folium Zingiberis, Fructus Crataegi, Pericarpium Citri Reticulatae, Fructus Hippophae, Semen Alpiniae Katsumadai are pulverized, mixed
Close, add the soak by water 3h of 4 times, filter, in filtering residue, add the soak by water 1h of 3 times,
Merge secondary decoction liquor；
3) by garlic peeling, add step 2) decoction liquor, making beating, obtain Bulbus Allii serosity, from
The heart filters, and obtains filtrate and filtering residue, standby；
4) by step 3) in filtering residue airing, add the aspergillus oryzae of filtering residue weight 0.2%, 0.5%
Citric acid, ventilate at 35 DEG C and place yeast production 36h, the time period such as period turns over bent 3 times, adds
Sal, after the fermentation of lean state high salt, drenching oil, obtains Bulbus Allii oil；
5) by step 3) in filtrate be concentrated into original volume 30%, with step 1) soy sauce stock solution,
Step 4) Bulbus Allii oil mix homogeneously, to obtain final product.
Embodiment 5:
A kind of Bulbus Allii juice health promoting soy sauce, is made up of the raw material of following weight portion: Semen Glycines 140 parts, face
60 parts of powder, 20 parts of Bulbus Allii, Pleurotus ostreatus 15 parts, Flos Eriobotryae 4 parts, Fructus Mume 6 parts, Folium Zingiberis 5 parts,
Fructus Crataegi 9 parts, Pericarpium Citri Reticulatae 1 part, Fructus Hippophae 10 parts, Semen Alpiniae Katsumadai 1 part.
The preparation technology of Bulbus Allii juice health promoting soy sauce, comprises the following steps:
1) Semen Glycines and Pleurotus ostreatus being cleaned, pulverizer is pulverized, and crosses 100 mesh sieves, adds face after steaming and decocting
Powder, through yeast production, ferment, drench oil operation after obtain soy sauce stock solution；
2) Flos Eriobotryae, Fructus Mume, Folium Zingiberis, Fructus Crataegi, Pericarpium Citri Reticulatae, Fructus Hippophae, Semen Alpiniae Katsumadai are pulverized, mixed
Close, add the soak by water 3h of 5 times, filter, in filtering residue, add the soak by water 1.5h of 3 times,
Merge secondary decoction liquor；
3) by garlic peeling, add step 2) decoction liquor, making beating, obtain Bulbus Allii serosity, from
The heart filters, and obtains filtrate and filtering residue, standby；
4) by step 3) in filtering residue airing, add the aspergillus oryzae of filtering residue weight 0.4%, 0.8%
Citric acid, ventilate at 30 DEG C and place yeast production 32, the time period such as period turns over bent 2 times, adds food
Salt, after the fermentation of lean state high salt, drenching oil, obtains Bulbus Allii oil；
5) by step 3) in filtrate be concentrated into original volume 27%, with step 1) soy sauce stock solution,
Step 4) Bulbus Allii oil mix homogeneously, to obtain final product.
Embodiment 6:
A kind of Bulbus Allii juice health promoting soy sauce, is made up of the raw material of following weight portion: Semen Glycines 160 parts, face
50 parts of powder, 30 parts of Bulbus Allii, Pleurotus ostreatus 10 parts, Flos Eriobotryae 9 parts, Fructus Mume 1 part, Folium Zingiberis 10
Part, Fructus Crataegi 4 parts, Pericarpium Citri Reticulatae 5 parts, Fructus Hippophae 5 parts, Semen Alpiniae Katsumadai 5 parts.
The preparation technology of Bulbus Allii juice health promoting soy sauce, comprises the following steps:
1) Semen Glycines and Pleurotus ostreatus being cleaned, pulverizer is pulverized, and crosses 90 mesh sieves, adds face after steaming and decocting
Powder, through yeast production, ferment, drench oil operation after obtain soy sauce stock solution；
2) Flos Eriobotryae, Fructus Mume, Folium Zingiberis, Fructus Crataegi, Pericarpium Citri Reticulatae, Fructus Hippophae, Semen Alpiniae Katsumadai are pulverized, mixed
Close, add the soak by water 2.5h of 4 times, filter, in filtering residue, add the soak by water 1.5h of 3 times,
Merge secondary decoction liquor；
3) by garlic peeling, add step 2) decoction liquor, making beating, obtain Bulbus Allii serosity, from
The heart filters, and obtains filtrate and filtering residue, standby；
4) by step 3) in filtering residue airing, add the aspergillus oryzae of filtering residue weight 0.3%, 0.7%
Citric acid, ventilate at 32 DEG C and place yeast production 34h, the time period such as period turns over bent 3 times, adds
Sal, after the fermentation of lean state high salt, drenching oil, obtains Bulbus Allii oil；
5) by step 3) in filtrate be concentrated into original volume 28%, with step 1) soy sauce stock solution,
Step 4) Bulbus Allii oil mix homogeneously, to obtain final product.
It should be noted that in this article, the relational terms of such as first and second or the like is only
Only it is used for separating an entity or operation with another entity or operating space, and not necessarily
Require or imply and there is the relation of any this reality or suitable between these entities or operation
Sequence.And, term " includes ", " comprising " or its any other variant are intended to nonexcludability
Comprise, so that include the process of a series of key element, method, article or equipment not only
Including those key elements, but also include other key elements being not expressly set out, or also include
The key element intrinsic for this process, method, article or equipment.There is no more restriction
In the case of, statement " including ... " key element limited, it is not excluded that including described wanting
Process, method, article or the equipment of element there is also other identical element.
Above example only in order to technical scheme to be described, is not intended to limit；Although
With reference to previous embodiment, the present invention is described in detail, those of ordinary skill in the art
It is understood that the technical scheme described in foregoing embodiments still can be modified by it,
Or wherein portion of techniques feature is carried out equivalent；And these amendments or replacement, not
The essence making appropriate technical solution departs from the spirit and scope of various embodiments of the present invention technical scheme.
Claims (6)
1. a Bulbus Allii juice health promoting soy sauce, it is characterised in that be made up of the raw material of following weight portion:
Semen Glycines 140-160 part, flour 50-60 part, Bulbus Allii 20-30 part, Pleurotus ostreatus 10-15 part, Folium Eriobotryae
Flower 4-9 part, Fructus Mume 1-6 part, Folium Zingiberis 5-10 part, Fructus Crataegi 4-9 part, Pericarpium Citri Reticulatae 1-5 part, Fructus Hippophae
5-10 part, Semen Alpiniae Katsumadai 1-5 part.
2. Bulbus Allii juice health promoting soy sauce as claimed in claim 1, it is characterised in that by following weight
The raw material of part is made: Semen Glycines 150-160 part, flour 55-60 part, Bulbus Allii 25-30 part, Pleurotus ostreatus
12-15 part, Flos Eriobotryae 5-7 part, Fructus Mume 2-5 part, Folium Zingiberis 7-10 part, Fructus Crataegi 5-7 part, old
Skin 2-4 part, Fructus Hippophae 6-8 part, Semen Alpiniae Katsumadai 3-5 part.
3. Bulbus Allii juice health promoting soy sauce as claimed in claim 2, it is characterised in that by following weight
The raw material of part is made: Semen Glycines 155 parts, 58 parts of flour, 28 parts of Bulbus Allii, Pleurotus ostreatus 14 parts, Pi
Rake spend 6 parts, Fructus Mume 3 parts, Folium Zingiberis 9 parts, Fructus Crataegi 6 parts, Pericarpium Citri Reticulatae 3 parts, Fructus Hippophae 7 parts,
Semen Alpiniae Katsumadai 3 parts.
4. the preparation technology of the Bulbus Allii juice health promoting soy sauce as described in claim 1-3 is arbitrary, its feature
It is, comprises the following steps:
1) Semen Glycines and Pleurotus ostreatus being cleaned, pulverizer is pulverized, and crosses 80-100 mesh sieve, adds after steaming and decocting
Flour, through yeast production, ferment, drench oil operation after obtain soy sauce stock solution；
2) Flos Eriobotryae, Fructus Mume, Folium Zingiberis, Fructus Crataegi, Pericarpium Citri Reticulatae, Fructus Hippophae, Semen Alpiniae Katsumadai are pulverized, mixed
Close, add the soak by water 2-3h of 4-5 times, filter, in filtering residue, add the soak by water of 3-4 times
1-2h, merges secondary decoction liquor；
3) by garlic peeling, add step 2) decoction liquor, making beating, obtain Bulbus Allii serosity, from
The heart filters, and obtains filtrate and filtering residue, standby；
4) by step 3) in filtering residue airing, add appropriate aspergillus oryzae and citric acid,
The 30-35 DEG C of placement yeast production 30-36h that ventilates, adds Sal, after the fermentation of lean state high salt, drenching oil,
Obtain Bulbus Allii oil；
5) by step 3) in filtrate be concentrated into original volume 25-30%, with step 1) soy sauce is former
Liquid, step 4) Bulbus Allii oil mix homogeneously, to obtain final product.
5. the preparation technology of Bulbus Allii juice health promoting soy sauce as claimed in claim 4, it is characterised in that
Described step 4) in aspergillus oryzae addition be the 0.2-0.4% of filtering residue weight, citric acid is filtering residue weight
The 0.5-0.8% of amount.
6. the preparation technology of Bulbus Allii juice health promoting soy sauce as claimed in claim 4, it is characterised in that
Described step 4) in yeast making process medium period turn over bent 2-3 time.
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