CN106107901A - A kind of manufacture method of Umbillcaria esculenta Kalopanax septemlobum soy sauce - Google Patents
A kind of manufacture method of Umbillcaria esculenta Kalopanax septemlobum soy sauce Download PDFInfo
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- CN106107901A CN106107901A CN201610469867.0A CN201610469867A CN106107901A CN 106107901 A CN106107901 A CN 106107901A CN 201610469867 A CN201610469867 A CN 201610469867A CN 106107901 A CN106107901 A CN 106107901A
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- umbillcaria esculenta
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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 the manufacture method of a kind of Umbillcaria esculenta Kalopanax septemlobum soy sauce, described Umbillcaria esculenta Kalopanax septemlobum soy sauce with Umbillcaria esculenta, Kalopanax septemlobum leaf as primary raw material, prepare through Umbillcaria esculenta extracting solution, pretreatment of raw material, filtration, ferment treatment, filtration；Semen Glycines pretreatment, mix, inoculate, ferment, squeeze, filter, sterilize, packaging and other steps processes.Kalopanax septemlobum leaf employing Umbillcaria esculenta extracting solution is carried out soaking making beating by the present invention, had both avoided Umbillcaria esculenta, the loss of Kalopanax septemlobum leaf nutrient substance, and had enriched again the nutrient substance of soy sauce finished product, Kalopanax septemlobum leaf serosity is carried out compound enzyme process, and had improve Umbillcaria esculenta, the utilization rate of Kalopanax septemlobum leaf.The Umbillcaria esculenta Kalopanax septemlobum soy sauce of the inventive method processing has the advantage that stay in grade, processing technology are simply prone to grasp, finished product soy sauce makings sweet-smelling, balanced in nutrition, has the effects such as benefiting QI for activating blood circulation, supplementing the brain heart tonifying, cough due to lung-heat, heat-clearing and toxic substances removing, dehumidifying granulation promoting.
Description
Technical field
The processing method that the present invention relates to a kind of soy sauce, refers in particular to a kind of manufacture method with Umbillcaria esculenta Kalopanax septemlobum soy sauce.
Background technology
Umbillcaria esculenta is lichen door plant, has another name called stone mushroom, Umbillcaria esculenta, cliff flower etc..Umbillcaria esculenta, because it is similar to ear, and is grown in
The dark and damp crack of stone of overhanging cliff is gained the name.Umbillcaria esculenta contains high protein and various trace elements, is the nourishing food that nutritive value is higher
Product, are a kind of rare famous and precious delicacys from mountain.Li Shizhen (1518-1593 A.D.) cloud: " Mount Lushan is the most, shape such as Umbillcaria esculenta, and it is remote that mountain monk adopts exposure feedback, washes away sandy soil, makees
Eating, be better than Auricularia, good merchantable brand is also ".Central China and southern areas, as all there is distribution on the ground such as Zhejiang, Anhui, Jiangxi.The four seasons can adopt,
Decontamination, cleans and dries use.
Umbillcaria esculenta nature and flavor are sweet flat.There is clearing away lung-heat, nourishing stomach-YIN, kidney nourishing water, benefiting QI for activating blood circulation, effect of supplementing the brain heart tonifying.To lung-heat
Cough, dryness of the lung dry cough, gastrointestinal have heat, constipation hematochezia, dizziness and tinnitus, and coronary heart disease, hypertension etc. all have good food therapy effect.
Kalopanax septemlobum, calls Ramulus Kalopanacis seu Araliae, erythrina indica etc., and for the perennial deciduous tree of Araliaceae Kalopanax Septemlobus From Shaanxi, the tender leaf in Kalopanax septemlobum spring is adopted
Can be edible after plucking, abnormal smells from the patient delicate fragrance, quality are splendid, are delicious wild herbs." the important will in Sichuan " is recorded: " dissipating blood, heat clearing away, except wind
Wet.Control discharging fresh blood stool, traumatic injury and rheumatic ostalgia." there is the guarantors such as promoting the circulation of blood of dispeling the wind, anti-inflammatory analgetic, heat-clearing and toxic substances removing, dehumidifying granulation promoting
Strong effect.
At present, Umbillcaria esculenta is processed to the product such as beverage, cake because of it containing abundant nutrient substance, and Kalopanax septemlobum leaf is because can not get
Effectively utilize and meet with discarded, cause the waste of natural resources, the soy sauce made for raw material with Kalopanax septemlobum leaf, Umbillcaria esculenta etc., there is not yet
Relevant report and launch.
Summary of the invention
The technical problem to be solved is with Umbillcaria esculenta, Kalopanax septemlobum leaf as raw material, and prepared by employing Umbillcaria esculenta extracting solution, raw material
Umbillcaria esculenta Kalopanax septemlobum soy sauce prepared by the steps such as preparation, combined inoculation, fermentation, make soy sauce have Kalopanax septemlobum leaf Umbillcaria esculenta clear circulation of qi promoting removing food stagnancy,
Dampness is except health-care effecies such as full, lowering the adverse QI to relieve asthmas.
The technical solution adopted for the present invention to solve the technical problems:
The manufacture method of a kind of Umbillcaria esculenta Kalopanax septemlobum soy sauce, it is characterised in that described processing method employing following steps:
A. prepared by Umbillcaria esculenta extracting solution: put into the Vitamin C of concentration 2-3% of weight 1-2 times after Umbillcaria esculenta goes the removal of impurity, clear water drip washing
Extracting in acid sodium solution, extraction temperature controls as 80-85 DEG C, and the time controls to be 20-30min, repeats extraction 3-4 time, will
Each extract mixing, is concentrated into the 15-20% of original volume in the environment of 65-70 DEG C, prepares Umbillcaria esculenta extracting solution and Umbillcaria esculenta filter
Slag；
B. raw material prepares: selects fresh Kalopanax septemlobum leaf, is cleaned by Kalopanax septemlobum leaf, and the Umbillcaria esculenta putting into its weight 65-75% after chopping extracts
Liquid is carried out soak 50-60min, carry out after immersion pulling an oar with disintegrating apparatus, prepare raw slurry, add in raw slurry
Enter the pectase of the cellulase of its weight 0.5-0.6%, 0.2-0.3%, united hydrolysis 50-in the environment of 40-45 DEG C
60min, filters through 130-140 eye mesh screen, prepares raw material juice and raw material slag；
C. Semen Glycines pretreatment: put into by Semen Glycines in the water of its weight 2-3 times, soaks 10-15h, goes the removal of impurity, filters after rinsing well
Dry, to put in digesting apparatus and cook, after taking-up, cooling is squeezed into Semen Glycines mud, and adds the former of its weight 40-45% in Semen Glycines mud
Material juice, mixing and stirring, prepare Semen Glycines moulded pottery not yet put in a kiln to bake；
D. mix, inoculate: take Semen Glycines moulded pottery not yet put in a kiln to bake 100 weight portion, raw material slag 50-55 weight portion, Semen Maydis powder 20-25 weight portion, Rhizoma Dioscoreae
Powder 15-20 weight portion, wheat bran 15-20 weight portion, peameal 10-15 weight portion, Sal 10-15 weight portion, yeast inoculation 5-10 weight
Part, it is sufficiently mixed, stirs, make beans unstrained spirits；
E. fermentation: using syllogic fermentation process, detailed process is, prior fermentation temperature is 15-18 DEG C, and fermentation time is 12-
15 days；After primary fermentation terminates, in beans unstrained spirits, add the Umbillcaria esculenta filtering residue of beans unstrained spirits weight 30-35%, the yeast of 4-5%, 0.3-0.4%
Lactic acid bacteria, fermentation temperature is 28-32 DEG C, ferments 15-20 days；Later stage adds the raw material of beans unstrained spirits weight 18-22% in beans unstrained spirits
Juice, the Umbillcaria esculenta extracting solution of 6-8%, stir, and fermentation temperature is 32-36 DEG C, and fermentation time is 10-12 days, prepares ripe beans
Unstrained spirits；
F. squeeze, filter: being put in pressure filter by maturation beans unstrained spirits, filter pressing staticly settles 8-to beans unstrained spirits water content to 6-8%, filtrate
10 days, then filter through kieselguhr strainer, prepare Umbillcaria esculenta Kalopanax septemlobum soy sauce；
G. sterilization: sterilize under 80-85 DEG C of environment 5-6min by Umbillcaria esculenta Kalopanax septemlobum soy sauce；
H. packaging: packed by the Umbillcaria esculenta Kalopanax septemlobum soy sauce food stage packing container after sterilization, through after the assay was approved, enters dry, logical
Wind environment is stored.
Beneficial effect: Kalopanax septemlobum leaf employing Umbillcaria esculenta extracting solution is carried out soaking making beating by the present invention, has both avoided Umbillcaria esculenta, Kalopanax septemlobum leaf
The loss of nutrient substance, enriches again the nutrient substance of soy sauce finished product, Kalopanax septemlobum leaf serosity is carried out compound enzyme process, improves stone
Ear, the utilization rate of Kalopanax septemlobum leaf.The Umbillcaria esculenta Kalopanax septemlobum soy sauce of the inventive method processing has stay in grade, processing technology and is simply prone to the palm
The advantage held, finished product soy sauce makings sweet-smelling, balanced in nutrition, there is benefiting QI for activating blood circulation, supplementing the brain heart tonifying, cough due to lung-heat, heat-clearing and toxic substances removing, remove
The effects such as humidogene flesh.
Detailed description of the invention
Embodiment one:
The manufacture method of a kind of Umbillcaria esculenta Kalopanax septemlobum soy sauce, it is characterised in that employing following steps:
A. prepared by Umbillcaria esculenta extracting solution: after going the removal of impurity, clear water drip washing, 10kg Umbillcaria esculenta puts into the ascorbic acid of the concentration 3% of 12kg
Extracting in sodium solution, it is 84 DEG C that extraction temperature controls, and the time controls to be 24min, repeats to extract 3 times, by each extraction
Liquid mixes, and is concentrated into the 18% of original volume in the environment of 68 DEG C, prepares Umbillcaria esculenta extracting solution and Umbillcaria esculenta filtering residue；
B. raw material prepares: selects fresh Kalopanax septemlobum leaf, is cleaned by 10kg Kalopanax septemlobum leaf, puts into the Umbillcaria esculenta extracting solution of 6.8kg after chopping
In carry out soak 50min, carry out after immersion pulling an oar with disintegrating apparatus, prepare raw slurry, add in 10kg raw slurry
Entering the pectase of the cellulase of 0.05kg, 0.03kg, united hydrolysis 55min in the environment of 43 DEG C, through 140 eye mesh screen mistakes
Filter, prepares raw material juice and raw material slag；
C. Semen Glycines pretreatment: put into by 10kg Semen Glycines in the water of 25kg, soaks 14h, goes the removal of impurity, be filtered dry after rinsing well, put
Enter in digesting apparatus and cook, cool down after taking-up and be squeezed into Semen Glycines mud, and in 10kg Semen Glycines mud, add the raw material juice of 4.3kg, mixed
Conjunction stirs, and prepares Semen Glycines moulded pottery not yet put in a kiln to bake；
D. mix, inoculate: take Semen Glycines moulded pottery not yet put in a kiln to bake 10kg, raw material slag 5.2kg, Semen Maydis powder 2.4kg, Rhizoma Dioscoreae powder 2kg, wheat bran 1.6kg, food
Salt 1.1kg, yeast inoculation 0.8kg, be sufficiently mixed, stir, and makes beans unstrained spirits；
E. fermentation: using syllogic fermentation process, detailed process is, prior fermentation temperature is 17 DEG C, and fermentation time is 13 days；Before
After fermentation ends, in 10kg beans unstrained spirits, add the Umbillcaria esculenta filtering residue of 3.3kg, the yeast of 0.4kg, the lactic acid bacteria of 0.04kg, fermentation
Temperature is 32 DEG C, ferments 18 days；Later stage adds the raw material juice of 2kg, the Umbillcaria esculenta extracting solution of 0.8kg, stirs, and fermentation temperature is
35 DEG C, fermentation time is 11 days, prepares ripe beans unstrained spirits；
F. squeeze, filter: being put in pressure filter by maturation beans unstrained spirits, filter pressing is to beans unstrained spirits water content to 7%, and filtrate staticly settles 9 days,
Filter through kieselguhr strainer again, prepare Umbillcaria esculenta Kalopanax septemlobum soy sauce；
G. sterilization: sterilize under 83 DEG C of environment 6min by Umbillcaria esculenta Kalopanax septemlobum soy sauce；
H. packaging: packed by the Umbillcaria esculenta Kalopanax septemlobum soy sauce food stage packing container after sterilization, through after the assay was approved, enters dry, logical
Wind environment is stored.
Embodiment two:
The manufacture method of a kind of Umbillcaria esculenta Kalopanax septemlobum soy sauce, it is characterised in that employing following steps:
A. prepared by Umbillcaria esculenta extracting solution: be placed on after 10kg Umbillcaria esculenta, 3kg Auricularia, 2kg Stigma Maydis are carried out clear water drip washing, chopping
Extracting in the water of 25kg, it is 86 DEG C that extraction temperature controls, and the time controls to be 40min, repeats to extract 5 times, is mixed by extract,
It is concentrated into the 13% of original volume in the environment of 72 DEG C, prepares Umbillcaria esculenta extracting solution and Umbillcaria esculenta filtering residue；
B. raw material prepares: select fresh Kalopanax septemlobum leaf, leaf of Moringa, Fructus rhois chinensis leaf, Folium Capsici, by 10kg Kalopanax septemlobum leaf, 3kg Moringa
Leaf, 2kg Fructus rhois chinensis leaf, 2kg Folium Capsici mix homogeneously are cleaned, and put in the Umbillcaria esculenta extracting solution of 8kg and soak after chopping
70min, pulls an oar with disintegrating apparatus after immersion, prepares raw slurry, adds the fiber of 0.07kg in 10kg raw slurry
Element enzyme, the pectase of 0.04kg, united hydrolysis 50min in the environment of 48 DEG C, through 150 eye mesh screens filter, prepare raw material juice and
Raw material slag；
C. Semen Glycines pretreatment: by the water putting into 28kg after 10kg Semen Glycines, 3kg Semen Canavaliae, the mixing of 2kg Semen sojae atricolor, soak 16h, remove
Impurity, is filtered dry after rinsing well, puts in digesting apparatus and cooks, and after taking-up, cooling is squeezed into Semen Glycines mud, and to 10kg Semen Glycines mud
The middle addition raw material juice of 4kg, the Herba Houttuyniae powder of 2kg, the Semen Celosiae powder of 1kg, mixing and stirring, prepare Semen Glycines moulded pottery not yet put in a kiln to bake；
D. mix, inoculate: take Semen Glycines moulded pottery not yet put in a kiln to bake 10kg, raw material slag 4.5kg, black corn flour 3kg, dried mushroom powder 2kg, Rhizoma Dioscoreae powder 1.5kg,
Wheat bran 1kg, Rhizoma Polygonati Odorati powder 1kg, peameal 1kg, Bulbus Lilii powder 1kg, Sal 1.5kg, yeast inoculation 1kg, be sufficiently mixed, stir, system
Become beans unstrained spirits；
E. fermentation: using syllogic fermentation process, detailed process is, prior fermentation temperature is 20 DEG C, and fermentation time is 11 days；Before
After fermentation ends, in 10kg beans unstrained spirits, add the Umbillcaria esculenta filtering residue of 4kg, the Herba Portulacae powder of 2kg, the yeast of 0.6kg, 0.07kg
Lactic acid bacteria, fermentation temperature is 35 DEG C, ferments 22 days；The later stage addition raw material juice of 2.5kg, the green Herba Amaranthi tricoloris juice of 1kg, the Umbillcaria esculenta of 1kg carry
Taking liquid, stir, fermentation temperature is 38 DEG C, and fermentation time is 9 days, prepares ripe beans unstrained spirits；
F. squeeze, filter: being put in pressure filter by maturation beans unstrained spirits, filter pressing is to beans unstrained spirits water content to 9%, and filtrate staticly settles 14 days,
Filter through kieselguhr strainer again, prepare Umbillcaria esculenta Kalopanax septemlobum soy sauce；
G. sterilization: sterilize under 125 DEG C of environment 20s by Umbillcaria esculenta Kalopanax septemlobum soy sauce；
H. packaging: packed by the Umbillcaria esculenta Kalopanax septemlobum soy sauce food stage packing container after sterilization, through after the assay was approved, enters dry, logical
Wind environment is stored.
Embodiment three:
The manufacture method of a kind of Umbillcaria esculenta Kalopanax septemlobum soy sauce, it is characterised in that employing following steps:
A. prepared by Umbillcaria esculenta extracting solution: 10kg Umbillcaria esculenta, 2kg Folium Braseniae Schreberi, 2kg Stigma Croci, 2kg Flos Chrysanthemi, 2kg poplar bloassom are carried out clear water drip washing
After be placed in the water of 40kg extraction, it is 78 DEG C that extraction temperature controls, and the time controls for 50min, to repeat to extract 2 times, by extract
Mixing, is concentrated into the 22% of original volume in the environment of 75 DEG C, prepares Umbillcaria esculenta extracting solution and Umbillcaria esculenta filtering residue；
B. raw material prepares: select fresh Kalopanax septemlobum leaf, common tetragonia leaf, leaf of Broussonetia papyrifera (L.) L.Her.ex Vent., mulberry leaves, by 10kg Kalopanax septemlobum leaf, 4kg common tetragonia leaf,
2kg leaf of Broussonetia papyrifera (L.) L.Her.ex Vent., 2kg mulberry leaves mix homogeneously are cleaned, and put into and carry out soaking 50min, leaching in the Umbillcaria esculenta extracting solution of 13kg after chopping
Carry out after bubble pulling an oar with disintegrating apparatus, prepare Kalopanax septemlobum leaf serosity, in 10kg Kalopanax septemlobum leaf serosity, add the fiber of 0.08kg
Element enzyme, the pectase of 0.06kg, united hydrolysis 40min in the environment of 52 DEG C, through 160 eye mesh screens filter, prepare raw material juice and
Raw material slag；
C. Semen Glycines pretreatment: by the water putting into 35kg after 10kg Semen Glycines, 3kg Semen Nelumbinis, the mixing of 2kg diamond-shaped block, soak 20h, go
The removal of impurity, is filtered dry after rinsing well, puts in digesting apparatus and cooks, and after taking-up, cooling is squeezed into Semen Glycines mud, and to 10kg Semen Glycines
Mud adds the raw material juice of 5kg, Radix Adenophorae (Radix Glehniae) powder of 2kg, 2kg Fructus Fici powder, the oatmeal of 2kg, mixing and stirring, prepares Semen Glycines
Moulded pottery not yet put in a kiln to bake；
D. mix, inoculate: take Semen Glycines moulded pottery not yet put in a kiln to bake 10kg, raw material slag 4.8kg, Coprinus comatus powder 2.6kg, black corn flour 1.8kg, Fructus Lycii powder
2kg, wheat bran 1.4kg, Semen Viciae fabae powder 1kg, meal of elaeagnus angustifolia L. 1kg, Radix Glycyrrhizae powder 1kg, tangerine peel powder 1kg, Fructus Aurantii powder 1.5kg, Sal 1.8kg,
Yeast inoculation 1kg, is sufficiently mixed, and stirs, and makes beans unstrained spirits；
E. fermentation: using syllogic fermentation process, detailed process is, prior fermentation temperature is 25 DEG C, and fermentation time is 18 days；Before
After fermentation ends, add in 10kg beans unstrained spirits the Umbillcaria esculenta filtering residue of 5kg, the lotus-seed-heart powder of 3kg, 2kg taro powder, the yeast of 0.8kg,
The lactic acid bacteria of 0.1kg, fermentation temperature is 25 DEG C, ferments 23 days；Later stage adds the raw material juice of 2.7kg, the Umbillcaria esculenta of 1.2kg extracts
Liquid, the jerusalem artichoke juice of 1kg, stir, and fermentation temperature is 30 DEG C, and fermentation time is 18 days, prepares ripe beans unstrained spirits；
F. squeeze, filter: being put in pressure filter by maturation beans unstrained spirits, filter pressing is to beans unstrained spirits water content to 5%, and filtrate staticly settles 15 days,
Filter through kieselguhr strainer again, prepare Umbillcaria esculenta Kalopanax septemlobum soy sauce；
G. sterilization: sterilize under 88 DEG C of environment 4min by Umbillcaria esculenta Kalopanax septemlobum soy sauce；
H. packaging: packed by the Umbillcaria esculenta Kalopanax septemlobum soy sauce food stage packing container after sterilization, through after the assay was approved, enters dry, logical
Wind environment is stored.
Embodiment 4:
The manufacture method of a kind of Umbillcaria esculenta Kalopanax septemlobum soy sauce, it is characterised in that employing following steps:
A. prepared by Umbillcaria esculenta extracting solution: put after 10kg Umbillcaria esculenta, 4kg Flos Lilii viriduli, 2kg flower of Paeonia lactiflora Pal1., the 2kg Flos rosae multiflorae are carried out clear water drip washing
Extracting in the water of 30kg, it is 90 DEG C that extraction temperature controls, and the time controls to be 35min, repeats to extract 4 times, by each extract
Mixing, is concentrated into the 16% of original volume in the environment of 75 DEG C, prepares Umbillcaria esculenta extracting solution and Umbillcaria esculenta filtering residue；
B. raw material prepares: select fresh Kalopanax septemlobum leaf, Folium Eriobotryae, Blue berry leaf, wintersweet leaf, Liriodendron leaf, by 10kg Kalopanax septemlobum leaf,
3kg Folium Eriobotryae, 2kg Blue berry leaf, 1kg wintersweet leaf, 1kg Liriodendron leaf mix homogeneously clear water are cleaned, put into the stone of 11kg after chopping
Ear extracting solution is carried out soak 70min, carry out after immersion pulling an oar with disintegrating apparatus, prepare raw slurry, to 10kg raw material
Adding the pectase of the cellulase of 0.04kg, 0.04kg in serosity, united hydrolysis 70min in the environment of 48 DEG C, through 120 mesh
Screen filtration, prepares raw material juice and raw material slag；
C. Semen Glycines pretreatment: by the water putting into 25kg after 10kg Semen Glycines, 2kg Semen phaseoli radiati, 2kg Semen vignae sinensis mix homogeneously, soak 20h,
Going the removal of impurity, be filtered dry after rinsing well, put in digesting apparatus and cook, after taking-up, cooling is squeezed into Semen Glycines mud, and yellow to 10kg
Add the raw material juice of 4.8kg in bean mud, 3kg hangs melon powder, 1kg Radix Paeoniae Alba powder, mixing and stirring, prepares Semen Glycines moulded pottery not yet put in a kiln to bake；
D. mix, inoculate: take Semen Glycines moulded pottery not yet put in a kiln to bake 10kg, raw material slag 4.8kg, Fructus Citri Sarcodactylis ginseng powder 2.5kg, Radix Campanumoeae powder 2.5kg, black bean powder
2.2kg, Semen Coicis powder 2kg, wheat bran 2kg, Rhizoma Polygonati Odorati powder 1.5kg, ginkgo powder 1kg, Castanea seguinii Dode (Involucrum Castaneae Seguinii) powder 1kg, Sal 1.6kg, yeast inoculation 1.2kg,
It is sufficiently mixed, stirs, make beans unstrained spirits；
E. fermentation: using syllogic fermentation process, detailed process is, prior fermentation temperature is 21 DEG C, and fermentation time is 12 days；Before
After fermentation ends, in 10kg beans unstrained spirits, add the Umbillcaria esculenta filtering residue of 4kg, 2kg Folium Chrysanthemi powder, 1kg leaf of Cerasus humilis Bunge powder, the yeast of 0.8kg
Bacterium, the lactic acid bacteria of 0.07kg, fermentation temperature is 36 DEG C, ferments 21 days；Later stage add the raw material juice of 2kg, the Herba Fimbristylis dichotomae powder of 2kg,
The Moringa pollen of 1.5kg, the Umbillcaria esculenta extracting solution of 1.2kg, stir, and fermentation temperature is 38 DEG C, and fermentation time is 15 days, prepares
Ripe beans unstrained spirits；
F. squeeze, filter: being put in pressure filter by maturation beans unstrained spirits, filter pressing is to beans unstrained spirits water content to 10%, and filtrate staticly settles 18
My god, then filter through kieselguhr strainer, prepare Umbillcaria esculenta Kalopanax septemlobum soy sauce；
G. sterilization: sterilize under 90 DEG C of environment 3min by Umbillcaria esculenta Kalopanax septemlobum soy sauce；
H. packaging: packed by the Umbillcaria esculenta Kalopanax septemlobum soy sauce food stage packing container after sterilization, through after the assay was approved, enters dry, logical
Wind environment is stored.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the manufacture method of a Umbillcaria esculenta Kalopanax septemlobum soy sauce, it is characterised in that apply following procedure of processing:
A. prepared by Umbillcaria esculenta extracting solution: put into the Vitamin C of concentration 2-3% of weight 1-2 times after Umbillcaria esculenta goes the removal of impurity, clear water drip washing
Extracting in acid sodium solution, extraction temperature controls as 80-85 DEG C, and the time controls to be 20-30min, repeats extraction 3-4 time, will
Each extract mixing, is concentrated into the 15-20% of original volume in the environment of 65-70 DEG C, prepares Umbillcaria esculenta extracting solution and Umbillcaria esculenta filter
Slag；
B. raw material prepares: selects fresh Kalopanax septemlobum leaf, is cleaned by Kalopanax septemlobum leaf, and the Umbillcaria esculenta putting into its weight 65-75% after chopping extracts
Liquid is carried out soak 50-60min, carry out after immersion pulling an oar with disintegrating apparatus, prepare raw slurry, add in raw slurry
Enter the pectase of the cellulase of its weight 0.5-0.6%, 0.2-0.3%, united hydrolysis 50-in the environment of 40-45 DEG C
60min, filters through 130-140 eye mesh screen, prepares raw material juice and raw material slag；
C. Semen Glycines pretreatment: put into by Semen Glycines in the water of its weight 2-3 times, soaks 10-15h, goes the removal of impurity, filters after rinsing well
Dry, to put in digesting apparatus and cook, after taking-up, cooling is squeezed into Semen Glycines mud, and adds the former of its weight 40-45% in Semen Glycines mud
Material juice, mixing and stirring, prepare Semen Glycines moulded pottery not yet put in a kiln to bake；
D. mix, inoculate: take Semen Glycines moulded pottery not yet put in a kiln to bake 100 weight portion, raw material slag 50-55 weight portion, Semen Maydis powder 20-25 weight portion, Rhizoma Dioscoreae
Powder 15-20 weight portion, wheat bran 15-20 weight portion, peameal 10-15 weight portion, Sal 10-15 weight portion, yeast inoculation 5-10 weight
Part, it is sufficiently mixed, stirs, make beans unstrained spirits；
E. fermentation: using syllogic fermentation process, detailed process is, prior fermentation temperature is 15-18 DEG C, and fermentation time is 12-
15 days；After primary fermentation terminates, in beans unstrained spirits, add the Umbillcaria esculenta filtering residue of beans unstrained spirits weight 30-35%, the yeast of 4-5%, 0.3-0.4%
Lactic acid bacteria, fermentation temperature is 28-32 DEG C, ferments 15-20 days；Later stage adds the raw material of beans unstrained spirits weight 18-22% in beans unstrained spirits
Juice, the Umbillcaria esculenta extracting solution of 6-8%, stir, and fermentation temperature is 32-36 DEG C, and fermentation time is 10-12 days, prepares ripe beans
Unstrained spirits；
F. squeeze, filter: being put in pressure filter by maturation beans unstrained spirits, filter pressing staticly settles 8-to beans unstrained spirits water content to 6-8%, filtrate
10 days, then filter through kieselguhr strainer, prepare Umbillcaria esculenta Kalopanax septemlobum soy sauce；
G. sterilization: sterilize under 80-85 DEG C of environment 5-6min by Umbillcaria esculenta Kalopanax septemlobum soy sauce；
H. packaging: packed by the Umbillcaria esculenta Kalopanax septemlobum soy sauce food stage packing container after sterilization, through after the assay was approved, enters dry, logical
Wind environment is stored.
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Cited By (1)
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| CN107183661A (en) * | 2017-07-02 | 2017-09-22 | 芜湖市三山区绿色食品产业协会 | The processing method of szechuan lovage rhizome soy sauce |
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Application publication date: 20161116 |