CN106937736A - A kind of soy sauce and preparation method thereof - Google Patents
A kind of soy sauce and preparation method thereof Download PDFInfo
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- CN106937736A CN106937736A CN201710135984.8A CN201710135984A CN106937736A CN 106937736 A CN106937736 A CN 106937736A CN 201710135984 A CN201710135984 A CN 201710135984A CN 106937736 A CN106937736 A CN 106937736A
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims description 19
- 235000015067 sauces Nutrition 0.000 claims abstract description 91
- 241000959626 Calvatia Species 0.000 claims abstract description 89
- 241000894006 Bacteria Species 0.000 claims abstract description 81
- 229940026314 red yeast rice Drugs 0.000 claims abstract description 74
- 235000015096 spirit Nutrition 0.000 claims abstract description 62
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 230000001954 sterilising effect Effects 0.000 claims abstract description 23
- 244000068988 Glycine max Species 0.000 claims abstract description 22
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 22
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- 238000000034 method Methods 0.000 claims abstract description 18
- 241000209140 Triticum Species 0.000 claims abstract description 16
- 235000021307 Triticum Nutrition 0.000 claims abstract description 16
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 14
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 12
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 238000007654 immersion Methods 0.000 claims abstract description 7
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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
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a kind of method for preparing soy sauce, using soybean, wheat bran and wheat flour as raw material, cooled down after immersion, boiling, the sauce unstrained spirits fermented using aspergillus oryzae, then using saccharification red yeast rice and white Calvatia bacterium mycelium mixed fermentation, then through filter oil, blend, filter, sterilization process is prepared.Soy sauce according to prepared by this method, rich in gamma aminobutyric acid, the composition such as amino acid and Bai Bald Lasiosphaera fenzlii polysaccharide, with convergence anti-inflammation hemostasia, radiating removing toxic substances throat, it is antitumor, improve body immunity the effects such as.
Description
Technical field
The invention belongs to food seasoning product field, and in particular to a kind of to be mixed by saccharification red yeast rice and white Calvatia bacterium mycelium
Ferment and prepare soy sauce with healthcare function and preparation method thereof.
Background technology
The medical domestic and foreign literature of white Calvatia bacterium is on the books, is medicinal macro fungi because its contain it is abundant
Bioactivator, include several amino acids, ergosterol, lipoids, gemmatein, ascorbic acid, inorganic salts and metal
Ion etc., with antibacterial, hemostasis, desinsection, antitumor, detumescence, removing toxic substances, clearing lung-heat, analgesia, anti-inflammatory, control cough etc. effect.Modern age is learned
Person's research shows that white Calvatia bacterium achieves significant treatment as a kind of Chinese medicine, clinically extensive use
Effect, with good development prospect.
White Calvatia bacterium is less in food or food seasoning, the application in food additives field, especially, does not find white bald
The report of application of the Lasiosphaera nipponica(Kawam.)Y.Kobayasi in the soy sauce such as soy sauce with healthcare function is prepared.
The content of the invention
To solve the deficiencies in the prior art, the invention provides a kind of method for preparing soy sauce, will saccharification red yeast rice with it is bald in vain
Lasiosphaera nipponica(Kawam.)Y.Kobayasi mycelium is used as the zymotic fluid for making ripe sauce unstrained spirits.
In some embodiments, the step of preparing soy sauce includes：
(1) material cooking：By soybean, wheat bran and wheat flour soaking cooking, steaming is obtained；
(2) sauce unstrained spirits processed：The steaming is cooled down, the aspergillus oryzae after inoculation activation obtains sauce block, heap fermentation after drying,
Sauce unstrained spirits is made；
(3) ripe sauce unstrained spirits is made：The zymotic fluid of the ripe sauce unstrained spirits of system is added in sauce unstrained spirits, continues to ferment, ripe sauce unstrained spirits is made；
(4) oil is drenched to blend：Extract is obtained with the ripe sauce unstrained spirits of saline sook, the extract is prepared into raw sauce by addition salt
Oil.
Wherein, each step can be adjusted and select according to the conventional method of this area.
In some embodiments, in the step of the material cooking, by soybean, wheat bran and wheat flour according to weight ratio
For 10:1:1 blending water soaks, and water consumption is 1.1-1.3 times of soybean, wheat bran and wheat flour gross weight, and immersion water temperature is 70-
80 DEG C, soak 10-15 hours, boiling 50-90min obtains steaming；
In some embodiments, in the step of the material cooking, by soybean, wheat bran and wheat flour according to weight ratio
For 10:1:1 blending water soaks, and water consumption is 1.2 times of soybean, wheat bran and wheat flour gross weight, and immersion water temperature is 80 DEG C, leaching
Bubble 12 hours, boiling 60min obtains steaming；
In some embodiments, the aspergillus oryzae is bought in Chinese industrial Microbiological Culture Collection administrative center, numbering
For CICC2032；
In some embodiments, in the step of the sauce unstrained spirits, gained steaming is cooled to 35-40 DEG C, inoculation activation
Aspergillus oryzae afterwards, inoculum concentration is the 0.3-0.4% of the cooling steaming weight, sauce block is obtained after mixing, heap fermentation after drying
10-15 days, sauce unstrained spirits is made；
In some embodiments, in the step of the sauce unstrained spirits, gained steaming is cooled to 40 DEG C, after inoculation activation
Aspergillus oryzae, inoculum concentration is the 0.35% of the cooling steaming weight, and sauce block is obtained after mixing, heap fermentation 15 days after drying, system
Obtain sauce unstrained spirits；
In some embodiments, in the step of the system ripe sauce unstrained spirits, the zymotic fluid of ripe sauce unstrained spirits will be made according to weight ratio
For 1.1-1.2：1 adds in sauce unstrained spirits, after stirring, and continues to ferment 3-5 days, ripe sauce unstrained spirits is made；
In some embodiments, in the step of the system ripe sauce unstrained spirits, the zymotic fluid of ripe sauce unstrained spirits will be made according to weight ratio
For 1.2：1 adds in sauce unstrained spirits, after stirring, and continues to ferment 5 days, ripe sauce unstrained spirits is made；
In some embodiments, in the step of pouring oil is blent, described ripe sauce unstrained spirits is broken into block, dried, then
Put with the 10-12% of 1 times of weight 80 DEG C of saline sook maturations and drench to obtain hair oil；Hair oil discharge after again with the 10-12% of 1 times of weight
80 DEG C of saline sook maturations put drench to obtain two drench oil；The step of repeating to soak, puts pouring and obtains three pouring oil；Hair oil, two are drenched into oil, three
Oil all mixing are drenched, addition salt is paired to 17-18% salinity, raw sauce is made；
In some embodiments, in the step of pouring oil is blent, described ripe sauce unstrained spirits is broken into block, dried, then
Put with 10% 80 DEG C of saline sook maturations of 1 times of weight and drench to obtain hair oil；Hair oil discharge after again with 80 DEG C of the 10% of 1 times of weight
Saline sook maturation, which is put, drenches to obtain two pouring oil；The step of repeating to soak, puts pouring and obtains three pouring oil；Hair oil, two are drenched into oil, three pouring oil complete
Portion is mixed, and addition salt is paired to 18% salinity, and raw sauce is made.
In some embodiments, in order to provide the quality of soy sauce, the step of preparing soy sauce also includes：
(5) sterilize：The raw sauce sterilizing uses high-temperature instantaneous sterilization, and sterilising temp is 135-150 DEG C, and the time is 2-
6s, finished product soy sauce.
In some embodiments, the step of sterilizing is：
The raw sauce is filtered through silica gel diatomaceous earth filter, bottling, high-temperature instantaneous sterilization, sterilising temp is 135-150
DEG C, the time is 2-6s, finished product soy sauce；
In some embodiments, the step of sterilizing is：
The raw sauce is filtered through silica gel diatomaceous earth filter, bottling, high-temperature instantaneous sterilization, sterilising temp is 135 DEG C, when
Between be 4s, finished product soy sauce.
In some embodiments, the preparation process of the saccharification red yeast rice is：
(1) seed is obtained：
The red yeast rice that is saccharified is inoculated in the PDA solid slope culture mediums for the red yeast rice culture that is saccharified, inclined-plane seed is obtained, its
In, be used to the being saccharified each component and content in the PDA solid slope culture mediums of red yeast rice culture are respectively (weight %)：Potato
Stem tuber 20-21, glucose 2-2.5, agar 1.5-2, surplus are water, and pH is natural；
(2) one-level culture：
Take the saccharification red yeast rice inclined-plane oese for the PDA solid slope culture mediums for being used for red yeast rice culture after above-mentioned activation culture
Strain 3-5 rings are taken on inclined-plane, the level liquid seed culture medium for red yeast rice thalline culture are inoculated into, in 32 DEG C, 130r/
Min centrifugation cultures；
Wherein, each component and its content are respectively in the described level liquid seed culture medium for red yeast rice thalline culture
(weight %)：Glucose 3-3.1, rice meal 3.2-3.5, sodium nitrate 0.2-0.25, potassium dihydrogen phosphate 0.15-0.2, magnesium sulfate
0.15-0.2, pH value is 5-5.5；
(3) two grades of cultures：
Will cultivate 72-96 hour after for be saccharified red yeast rice thalline culture red yeast rice level liquid seed by 10% inoculation
Amount is inoculated into red yeast rice liquid fermentation medium, in 32 DEG C, 150r/min centrifugation cultures；
Wherein, each component and its content are respectively (weight %) in described red yeast rice liquid fermentation medium：Glucose 2-
2.2, yeast extract 3-4, L-sodium 0.6-0.8, sodium nitrate 0.2-0.3, potassium dihydrogen phosphate 0.15-0.2, magnesium sulfate 0.1-
0.2, surplus is water, and pH value is 5-5.5.
In some embodiments, it is described be used for be saccharified red yeast rice culture acquisition seed the step of condition of culture be：30
DEG C incubated 5-7 days；It is highly preferred that the condition of culture of the step of acquisition seed is：30 DEG C incubated 5 days；
In some embodiments, it is described be used to being saccharified in the PDA solid slope culture mediums of red yeast rice culture each component and contain
Amount is respectively (weight %)：Potato tubers 20, glucose 2.5, agar 2.0, surplus is water, and pH is natural.
In some embodiments, the condition of the one-level culture for the red yeast rice culture that is saccharified is：In 250mL triangular flasks
In, liquid amount is 100mL, plus 10-15 bead, and in 32 DEG C, 130r/min is cultivated 72-96 hours；It is highly preferred that described
The condition of one-level culture is：In 250mL triangular flasks, liquid amount is 100mL, plus 12 beades, in 32 DEG C, 130r/min,
Culture 72 hours；
In some embodiments, in the described level liquid seed culture medium for red yeast rice thalline culture each component and
Its content is respectively (weight %)：Glucose 3, rice meal 3.5, sodium nitrate 0.25, potassium dihydrogen phosphate 0.2, magnesium sulfate 0.2 is remaining
Measure as water, pH value is 5.5；
In some embodiments, the conditions of two grades of cultures for the red yeast rice culture that is saccharified are：In in 250mL triangles
In bottle, liquid amount is 100mL, plus 10-15 bead, and in 32 DEG C, 150r/min is cultivated 60-72 hours；It is highly preferred that described
Conditions for two grades of the red yeast rice culture that is saccharified cultures are：In in 250mL triangular flasks, liquid amount is 100mL, plus 15 glass
Pearl, in 32 DEG C, 150r/min is cultivated 72 hours；
In some embodiments, each component and its content are respectively (weight in described red yeast rice liquid fermentation medium
Measure %)：Glucose 2, yeast extract 4, L-sodium 0.6, sodium nitrate 0.3, potassium dihydrogen phosphate 0.2, magnesium sulfate 0.2, surplus is
Water, pH value is 5.5.
In some embodiments, the white mycelial preparation process of Calvatia bacterium is：
(1) seed is obtained：
White Calvatia bacterium is inoculated in the PDA solid slope culture mediums cultivated for white Calvatia bacterium, in 26 DEG C of constant temperature trainings
Support 5-7 days, obtain inclined-plane seed,
Wherein, each component and content are respectively (weight in the PDA solid slope culture mediums for the culture of white Calvatia bacterium
Measure %)：Potato tubers 20-22, glucose 2.0-2.5, dusty yeast 2.0-2.5, peptone 0.6-0.7, white vitriol
0.02-0.03, epsom salt 0.05-0.06, potassium dihydrogen phosphate 0.05-0.1, agar powder 1.5-2.0, surplus are water, and pH is certainly
So；
(2) one-level culture：
Take and be used for the inclined-plane oese for the PDA solid slope culture mediums that white Calvatia bacterium is cultivated after above-mentioned activation culture
Strain 3-5 rings are taken on inclined-plane, the level liquid seed culture medium for white Calvatia bacterium Mycelium culture are inoculated into, in 26
DEG C, centrifugation culture,
Wherein, each component and its content in the level liquid seed culture medium for white Calvatia bacterium Mycelium culture
Respectively (weight %)：Corn flour 4.0-5.0, glucose 1.0-2.0, analysis for soybean powder 1.5-2.5, peptone 2.0-3.0, dusty yeast
1.5-2.5, epsom salt 2.0-2.5, white vitriol 0.1-0.2, potassium dihydrogen phosphate 1.5-2.5, surplus are water, and pH is certainly
So；
(3) two grades of cultures：
By cultivate 72 hours after the level liquid seed for white Calvatia bacterium Mycelium culture by 10% inoculum concentration
It is inoculated into the secondary liquid seed culture medium for white Calvatia bacterium Mycelium culture, in 26 DEG C, 150r/min centrifugal conditions
Lower culture；
Wherein, the described secondary liquid seed culture medium for white Calvatia bacterium Mycelium culture is with being used for white Calvatia
The level liquid seed culture medium of bacterium Mycelium culture is identical；
(4) mycelium is obtained：
By white Calvatia bacterium mycelium and separation of fermentative broth, rinsed well with pure water, obtain white Calvatia bacterium mycelium.
In some embodiments, it is described for white Calvatia bacterium cultivate PDA solid slope culture mediums in each component and
Content is respectively (weight %)：Potato tubers 20, glucose 2.0, dusty yeast 2.0, peptone 0.6, white vitriol 0.02,
Epsom salt 0.06, potassium dihydrogen phosphate 0.1, agar powder 2.0, surplus is water, and pH is natural；
In some embodiments, the condition of the one-level culture cultivated for white Calvatia bacterium is：In 250mL triangles
In bottle, liquid amount is 100mL, plus 10-15 bead, and in 26 DEG C, 130r/min is cultivated 72-96 hours；
In some embodiments, it is each in the level liquid seed culture medium for white Calvatia bacterium Mycelium culture
Component and its content are respectively (weight %)：Corn flour 4.0, glucose 2.0, analysis for soybean powder 2.5, peptone 3.0, dusty yeast 2.5,
Epsom salt 2.0, white vitriol 0.2, potassium dihydrogen phosphate 1.5, surplus is water, and pH is natural；
In some embodiments, the condition of the two grades of cultures cultivated for white Calvatia bacterium is：In in 250mL tri-
In the bottle of angle, liquid amount is 100mL, plus 10-15 bead, and in 26 DEG C, 150r/min is cultivated 60-72 hours.
In some embodiments, the preparation process of the zymotic fluid of the ripe sauce unstrained spirits of system is：
Cultured white Calvatia bacterium mycelium is inoculated into saccharification Monas cuspurpureus Went fermentation liquid, in 32 DEG C, centrifugation culture.
In some embodiments, the preparation process of the zymotic fluid of the ripe sauce unstrained spirits of system is：
Cultured white Calvatia bacterium mycelium is inoculated into by 20% inoculum concentration cultivated 60-72 hours saccharification it is red
In curly hair zymotic fluid, in 32 DEG C, 150r/min centrifugations culture 60-72 hours；
In some embodiments, the preparation process of the zymotic fluid of the ripe sauce unstrained spirits of system is：
Cultured white Calvatia bacterium mycelium is inoculated into the saccharification red yeast rice cultivated 72 hours by 20% inoculum concentration
In zymotic fluid, in 250mL triangular flasks, liquid amount is 100mL, plus 15 beades, in 32 DEG C, 150r/min centrifugal conditions
Lower culture 72 hours.
Features described above can be arbitrarily combined in the reasonable scope, and parameter can be adjusted in rational scope, details
It could alternatively be equivalent or approximate feature of the prior art.
Present invention also offers a kind of soy sauce, the soy sauce is prepared by any of the above-described kind of method for preparing soy sauce.
Present invention also offers a kind of purposes of soy sauce in health food condiment, it is characterised in that the soy sauce be by
Prepared by any of the above-described kind of method for preparing soy sauce.
Health-care sauce of the present invention, sauce unstrained spirits is made by raw material of soybean, wheat bran and wheat flour by aspergillus oryzae fermentation,
Then using be saccharified red yeast rice and white Calvatia zymotic fluid mixed fermentation, make that product colour is beautiful, give off a strong fragrance, mouthfeel it is soft.It is red
Bent metabolism, which produces the physiological activator such as Monacolin K and γ-aminobutyric acid, has lipid-loweringing, hypotensive, the work(of antianxiety
Effect；And white Calvatia is rich in the essential amino acids such as white Bald Lasiosphaera fenzliis polysaccharide and lysine, methionine, and alkaloid, ergot
Sterol, lipoid, anti-sepsis acid, the anti-sepsis acid of dehydrogenation etc., while also containing extremely abundant metal trace element, its active component
Bearberry Extract anti-inflammation hemostasia, radiating removing toxic substances throat, it is antitumor, improve body immunity the effects such as, soy sauce quality is more superior.
Embodiment
In order to preferably explain technical scheme, embodiments of the invention are described in detail below.Following examples
For further illustrating the present invention, but it should not be construed as fixation or limitation to the present invention.If not specializing, institute in embodiment
Technical characteristic could alternatively be other with equivalent under the premise of without departing substantially from inventive concept or identity function or effect
Technical characteristic known to field.
Embodiment 1
The white mycelial preparation methods of Calvatia bacterium of A
(1) white Calvatia bacterium (being provided by microorganism key lab of Hubei Province of Hubei University Of Technology) is inoculated in for white
The PDA solid slope culture mediums of Calvatia bacterium culture, it is incubated 5 days in 26 DEG C, obtain inclined-plane seed.It is described to be used for white bald horse
Each component and content are respectively (weight %) in the PDA solid slope culture mediums of vigorous bacterium culture：Potato tubers 20, glucose
2.0, dusty yeast 2.0, peptone 0.6, white vitriol 0.02, epsom salt 0.06, potassium dihydrogen phosphate 0.1, agar powder
2.0, surplus is water, and pH is natural.The preparation method of wherein potato tubers is：Potato takes stem tuber to be cut into small fourth after removing the peel, so
Afterwards plus appropriate water boils 30 minutes, then filtrate juice is obtained with three layers of filtered through gauze.
(2) inclined-plane for being used for the PDA solid slope culture mediums that white Calvatia bacterium is cultivated after above-mentioned activation culture is taken with connecing
Plant ring and strain 3-5 rings are taken on inclined-plane, be inoculated into the level liquid seed culture medium for white Calvatia bacterium Mycelium culture, in
In 250mL triangular flasks, liquid amount is 100mL, plus 10-15 bead, and in 26 DEG C, 130r/min is cultivated 72-96 hours.Institute
It is respectively (weight %) to state in the level liquid seed culture medium for white Calvatia bacterium Mycelium culture each component and its content：
Corn flour 4.0, glucose 2.0, analysis for soybean powder 2.5, peptone 3.0, dusty yeast 2.5, epsom salt 2.0, white vitriol
0.2, potassium dihydrogen phosphate 1.5, surplus is water, and pH is natural.
(3) by cultivate 72 hours after the level liquid seed for white Calvatia bacterium Mycelium culture by 10% inoculation
Amount is inoculated into the secondary liquid seed culture medium for white Calvatia bacterium Mycelium culture, in 250mL triangular flasks, fills liquid
Measure as 100mL, plus 10-15 bead, in 26 DEG C, 150r/min is cultivated 60-72 hours.Described is used for white Calvatia bacterium bacterium
The secondary liquid seed culture medium of filament culture and the level liquid seed culture medium phase for white Calvatia bacterium Mycelium culture
Together.
(4) by white Calvatia bacterium mycelium and separation of fermentative broth, rinsed well with pure water, obtain white Calvatia bacterium mycelia
Body.
The preparation method of B saccharification red yeast rice
(1) red yeast rice (CICC41485) that will be saccharified is inoculated in the PDA solid slope culture mediums for the red yeast rice culture that is saccharified, in
30 DEG C incubated 5 days, obtains inclined-plane seed.It is described to be used for each component in the PDA solid slope culture mediums of red yeast rice culture that is saccharified
And content is respectively (%)：Potato tubers 20, glucose 2.5, agar 2.0, surplus is water, and pH is natural.
(2) take after above-mentioned activation culture for red yeast rice culture PDA solid slope culture mediums saccharification red yeast rice inclined-plane with connecing
Plant ring and the ring of strain 5 is taken on inclined-plane, the level liquid seed culture medium for red yeast rice thalline culture is inoculated into, in 250mL triangles
In bottle, liquid amount is 100mL, plus 12 beades, and in 32 DEG C, 130r/min is cultivated 72 hours.Described is used for red yeast rice thalline
Each component and its content are respectively (%) in the level liquid seed culture medium of culture：Glucose 3, rice meal 3.5, sodium nitrate
0.25, potassium dihydrogen phosphate 0.2, magnesium sulfate 0.2, surplus is water, and pH value is 5.5.
(3) will cultivate 72 hours after be used for be saccharified red yeast rice thalline culture red yeast rice level liquid seed by 10% inoculation
Amount is inoculated into saccharification red yeast rice liquid fermentation medium, in 250mL triangular flasks, and liquid amount is 100mL, plus 15 glass
Pearl, in 32 DEG C, 150r/min is cultivated 72 hours.Each component and its content are respectively in described red yeast rice liquid fermentation medium
(weight %)：Glucose 2, yeast extract 4, L-sodium 0.6, sodium nitrate 0.3, potassium dihydrogen phosphate 0.2, magnesium sulfate 0.2, surplus
For water, pH value is 5.5.
C saccharification red yeast rice and white Calvatia bacterium mycelium mixed fermentation
Obtained white Calvatia bacterium mycelium is inoculated into the saccharification red yeast rice hair cultivated 72 hours by 20% inoculum concentration
In zymotic fluid, in 250mL triangular flasks, liquid amount is 100mL, plus 15 beades, under 32 DEG C, 150r/min centrifugal conditions
Culture 72 hours.
D boilings：By soybean, wheat bran and wheat flour, (weight ratio is 10:1:1) blending water soaks, and water consumption is soybean, bran
1.2 times of skin and wheat flour gross weight, immersion water temperature is 80 DEG C, is soaked 12 hours, boiling 60min obtains steaming.
The ripe sauce unstrained spirits of E systems
Above-mentioned gained steaming is cooled to 40 DEG C, (CICC2032, inoculum concentration is described cold to the aspergillus oryzae after inoculation activation
But the 0.35% of steaming weight, obtains sauce block after mixing, heap fermentation 15 days after drying, and sauce unstrained spirits is made, by the saccharification red yeast rice
With white Calvatia bacterium mycelium mixed fermentation liquid add sauce unstrained spirits in (weight ratio be 1.2：1) after, stirring, continue to ferment 5 days,
Ripe sauce unstrained spirits is made.
F drenches oil and blent
Described ripe sauce unstrained spirits is broken into block, dried, then with the mass concentration of 1 times of weight for 10% 80 DEG C of saline sooks into
Ripe put drenches to obtain hair oil；Hair oil put again by 10% 80 DEG C of saline sook maturations of the mass concentration of 1 times of weight after discharging drench two
Drench oil；The step of repeating to soak, puts pouring and obtains three pouring oil；Hair oil, two are drenched into oil, three pouring oil all mixing, addition salt is matched
To 18% salinity, white Calvatia health red rice raw sauce is made；
H：Filtration sterilization：White Calvatia health red rice raw sauce is filtered through silica gel diatomaceous earth filter, and bottling, high-temperature instantaneous is killed
Bacterium, sterilising temp is 135 DEG C, and the time is 4s, and white Calvatia health red rice finished product soy sauce is made.
Embodiment 2
The white mycelial preparation methods of Calvatia bacterium of A
(1) white Calvatia bacterium (being provided by microorganism key lab of Hubei Province of Hubei University Of Technology) is inoculated in for white
The PDA solid slope culture mediums of Calvatia bacterium culture, it is incubated 7 days in 26 DEG C, obtain inclined-plane seed.It is described to be used for white bald horse
Each component and content are respectively (weight %) in the PDA solid slope culture mediums of vigorous bacterium culture：Potato tubers 22, glucose
2.5, dusty yeast 2.5, peptone 0.7, white vitriol 0.03, epsom salt 0.05, potassium dihydrogen phosphate 0.05, agar powder
1.5, surplus is water, and pH is natural.The preparation method of wherein potato tubers is：Potato takes stem tuber to be cut into small fourth after removing the peel, so
Afterwards plus appropriate water boils 30 minutes, then filtrate juice is obtained with three layers of filtered through gauze.
(2) inclined-plane for being used for the PDA solid slope culture mediums that white Calvatia bacterium is cultivated after above-mentioned activation culture is taken with connecing
Plant ring and strain 3-5 rings are taken on inclined-plane, be inoculated into the level liquid seed culture medium for white Calvatia bacterium Mycelium culture, in
In 250mL triangular flasks, liquid amount is 100mL, plus 10-15 bead, and in 26 DEG C, 130r/min is cultivated 72-96 hours.Institute
It is respectively (weight %) to state in the level liquid seed culture medium for white Calvatia bacterium Mycelium culture each component and its content：
Corn flour 5.0, glucose 1.0, analysis for soybean powder 1.5, peptone 2.0, dusty yeast 1.5, epsom salt 2.5, white vitriol
0.1, potassium dihydrogen phosphate 1.5, surplus is water, and pH is natural.
(3) by cultivate 72 hours after the level liquid seed for white Calvatia bacterium Mycelium culture by 10% inoculation
Amount is inoculated into the secondary liquid seed culture medium for white Calvatia bacterium Mycelium culture, in 250mL triangular flasks, fills liquid
Measure as 100mL, plus 10-15 bead, in 26 DEG C, 150r/min is cultivated 60-72 hours.Described is used for white Calvatia bacterium bacterium
The secondary liquid seed culture medium of filament culture and the level liquid seed culture medium phase for white Calvatia bacterium Mycelium culture
Together.
(4) by white Calvatia bacterium mycelium and separation of fermentative broth, rinsed well with pure water, obtain white Calvatia bacterium mycelia
Body.
The preparation method of B saccharification red yeast rice
(1) red yeast rice (CICC41485) that will be saccharified is inoculated in the PDA solid slope culture mediums for the red yeast rice culture that is saccharified, in
30 DEG C incubated 5 days, obtains inclined-plane seed.It is described to be used for each component in the PDA solid slope culture mediums of red yeast rice culture that is saccharified
And content is respectively (%)：Potato tubers 21, glucose 2.0, agar 1.5, surplus is water, and pH is natural.
(2) take after above-mentioned activation culture for red yeast rice culture PDA solid slope culture mediums saccharification red yeast rice inclined-plane with connecing
Plant ring and the ring of strain 5 is taken on inclined-plane, the level liquid seed culture medium for red yeast rice thalline culture is inoculated into, in 250mL triangles
In bottle, liquid amount is 100mL, plus 12 beades, and in 32 DEG C, 130r/min is cultivated 96 hours.Described is used for red yeast rice thalline
Each component and its content are respectively (%) in the level liquid seed culture medium of culture：Glucose 3.1, rice meal 3.2, sodium nitrate
0.2, potassium dihydrogen phosphate 0.15, magnesium sulfate 0.15, surplus is water, and pH value is 5.5.
(3) will cultivate 96 hours after be used for be saccharified red yeast rice thalline culture red yeast rice level liquid seed by 10% inoculation
Amount is inoculated into saccharification red yeast rice liquid fermentation medium, in 250mL triangular flasks, and liquid amount is 100mL, plus 15 glass
Pearl, in 32 DEG C, 150r/min is cultivated 72 hours.Each component and its content are respectively in described red yeast rice liquid fermentation medium
(weight %)：Glucose 2.2, yeast extract 3, L-sodium 0.8, sodium nitrate 0.2, potassium dihydrogen phosphate 0.2, magnesium sulfate 0.1 is remaining
Measure as water, pH value is 5.5.
C saccharification red yeast rice and white Calvatia bacterium mycelium mixed fermentation
Obtained white Calvatia bacterium mycelium is inoculated into the saccharification red yeast rice hair cultivated 60 hours by 20% inoculum concentration
In zymotic fluid, in 250mL triangular flasks, liquid amount is 100mL, plus 15 beades, under 32 DEG C, 150r/min centrifugal conditions
Culture 72 hours.
D boilings：By soybean, wheat bran and wheat flour, (weight ratio is 10:1:1) blending water soaks, and water consumption is soybean, bran
1.2 times of skin and wheat flour gross weight, immersion water temperature is 80 DEG C, is soaked 12 hours, boiling 60min obtains steaming.
The ripe sauce unstrained spirits of E systems
Above-mentioned gained steaming is cooled to 40 DEG C, the aspergillus oryzae (CICC2032) after activation is inoculated with, inoculum concentration is described
The 0.35% of steaming weight is cooled down, sauce block is obtained after mixing, sauce unstrained spirits is made in heap fermentation 15 days after drying, and the saccharification is red
(weight ratio is 1.2 in bent and white Calvatia bacterium mycelium mixed fermentation liquid addition sauce unstrained spirits：1) after, stirring, fermentation 5 is continued
My god, ripe sauce unstrained spirits is made.
F drenches oil and blent
Described ripe sauce unstrained spirits is broken into block, dried, then with the mass concentration of 1 times of weight for 10% 80 DEG C of saline sooks into
Ripe put drenches to obtain hair oil；Hair oil put again by 10% 80 DEG C of saline sook maturations of the mass concentration of 1 times of weight after discharging drench two
Drench oil；The step of repeating to soak, puts pouring and obtains three pouring oil；Hair oil, two are drenched into oil, three pouring oil all mixing, addition salt is matched
To 18% salinity, white Calvatia health red rice raw sauce is made；
H：Filtration sterilization：White Calvatia health red rice raw sauce is filtered through silica gel diatomaceous earth filter, and bottling, high-temperature instantaneous is killed
Bacterium, sterilising temp is 135 DEG C, and the time is 4s, and white Calvatia health red rice finished product soy sauce is made.
Soy sauce composition measurement
White Calvatia health red rice soy sauce made from above-described embodiment 1 is subjected to characteristic component physical and chemical index detection, physics and chemistry
Index is as shown in table 1.
Control is used as using the northern health soy sauce in commercial soy sauce.
The detection method of amino nitrogen is with reference to GB 5009.235-2016.
The detection method of γ-aminobutyric acid is with reference to QB/T 4587-2013.
The detection method of white Calvatia polysaccharide：Appropriate soy sauce is taken, original is concentrated into 52 DEG C of decompressions (0.08-0.09MPa)
The 1/3 of volume, adds 3 times of volume 95% (v/v) ethanol into concentrate under stirring, the polysaccharide precipitation in product is separated out, obtained
To polysaccharide raw sediment.Hot deionized water dissolving is added into polysaccharide raw sediment, fully redissolution is allowed to, is removed with Sevag methods
Albumen, repeats, until inspection does not measure protein.It is many with reference to Lasiosphaera fenzlii in SN/T4260-2015 detections polysaccharide slightly precipitation afterwards
The content of sugar.
The characteristic component physical and chemical index testing result of table 1
Note："-" is not detect.
The soy sauce of embodiment 1 includes Bai Bald Lasiosphaera fenzlii polysaccharide, then the soy sauce have that white Calvatia polysaccharide has it is good anti-
Bacterium acts on and tumor-inhibiting action energy health-care efficacy.
Amino nitrogen refers to the content of the nitrogen existed with amino acid form.Amino nitrogen is to judge fermented product such as
The characteristic index of soy sauce, cooking wine, the attenuation degree such as make vinegar.The index is higher, illustrates that the amino acid content in product is higher, battalion
Support better.
γ-aminobutyric acid has hypotensive, improves sleep, improves brain vigor, calm neural and antianxity function.Cause
This, the soy sauce of the application has corresponding function, can play the effect of health care.
By being contrasted with commercially available northern health one-level soy sauce, on sense organ, white Calvatia health-care sauce made from the embodiment of the present invention
Oily paste flavor taste is more rich, and mouthfeel is more soft.On physical and chemical index, the full nitrogen of white Calvatia health-care sauce made from the embodiment of the present invention
Content and amino-acid nitrogen content rise, illustrate that amino acid content is higher in this health-care sauce, with higher nutritive value.Together
When, this health-care sauce contains Lasiosphaera fenzlii polysaccharide and γ-aminobutyric acid.Lasiosphaera fenzlii polysaccharide has good antibacterial action and tumor-inhibiting action.
γ-aminobutyric acid has hypotensive, improves sleep, improves brain vigor, calm neural and antianxity function, with good guarantor
Strong effect.
Above-described embodiment is preferably embodiment, but embodiments of the present invention are not by above-described embodiment of the invention
Limitation, other any Spirit Essences without departing from the present invention and the change made under principle, modification, replacement, combine, simplification,
It is based on the equivalents made by design of the invention and conspicuously improved to each technical scheme of the present invention, each fall within
Protection scope of the present invention.
Claims (10)
1. a kind of method for preparing soy sauce, it is characterised in that regard saccharification red yeast rice as the ripe sauce unstrained spirits of system with white Calvatia bacterium mycelium
Zymotic fluid.
2. the method as claimed in claim 1 for preparing soy sauce, it is characterised in that the step of preparing soy sauce includes：
(1) material cooking：By soybean, wheat bran and wheat flour soaking cooking, steaming is obtained；
Preferably, in the step of the material cooking, by soybean, wheat bran and wheat flour according to weight ratio be 10:1:1 mixing is used
Water soaks, and water consumption is 1.1-1.3 times of soybean, wheat bran and wheat flour gross weight, and immersion water temperature is 70-80 DEG C, soaks 10-15
Hour, boiling 50-90min obtains steaming；
According to weight ratio it is 10 by soybean, wheat bran and wheat flour it is highly preferred that in the step of the material cooking:1:1 mixing
It is soaked in water, water consumption is 1.2 times of soybean, wheat bran and wheat flour gross weight, immersion water temperature is 80 DEG C, soaks 12 hours, steams
Boil 60min and obtain steaming；
(2) sauce unstrained spirits processed：The steaming is cooled down, the aspergillus oryzae after inoculation activation obtains sauce block, and heap fermentation after drying is made
Sauce unstrained spirits；
Preferably, the aspergillus oryzae is CICC2032 in the numbering of Chinese industrial Microbiological Culture Collection administrative center；
Preferably, in the step of the sauce unstrained spirits, gained steaming is cooled to 35-40 DEG C, the aspergillus oryzae after inoculation activation, inoculation
Measure as the 0.3-0.4% of the cooling steaming weight, obtain sauce block after mixing, heap fermentation 10-15 days after drying, obtained sauce
Unstrained spirits；
It is highly preferred that in the step of the sauce unstrained spirits, gained steaming is cooled into 40 DEG C, the aspergillus oryzae after inoculation activation, inoculation
Measure and cool down the 0.35% of steaming weight to be described, sauce block is obtained after mixing, sauce unstrained spirits is made in heap fermentation 15 days after drying；
(3) ripe sauce unstrained spirits is made：The zymotic fluid of the ripe sauce unstrained spirits of system is added in sauce unstrained spirits, continues to ferment, ripe sauce unstrained spirits is made；
Preferably, in the step of the system ripe sauce unstrained spirits, will make the zymotic fluid of ripe sauce unstrained spirits is 1.1-1.2 according to weight ratio：1 adds
In sauce unstrained spirits, after stirring, continue to ferment 3-5 days, ripe sauce unstrained spirits is made；
It is highly preferred that in the step of the system ripe sauce unstrained spirits, will make the zymotic fluid of ripe sauce unstrained spirits is 1.2 according to weight ratio：1 adds sauce
In unstrained spirits, after stirring, continue to ferment 5 days, ripe sauce unstrained spirits is made；
(4) oil is drenched to blend：Extract is obtained with the ripe sauce unstrained spirits of saline sook, the extract is prepared into raw sauce by addition salt.
Preferably, in the step of pouring oil is blent, described ripe sauce unstrained spirits is broken into block, dried, then with the 10- of 1 times of weight
12% 80 DEG C of saline sook maturations, which are put, drenches to obtain hair oil；Hair oil discharge after again with the 10-12% of 1 times of weight 80 DEG C of saline sooks
Maturation, which is put, drenches to obtain two pouring oil；The step of repeating to soak, puts pouring and obtains three pouring oil；Hair oil, two are drenched into oil, three pouring oil all mixing,
Addition salt is paired to 17-18% salinity, and raw sauce is made；
It is highly preferred that in the step of pouring oil is blent, described ripe sauce unstrained spirits being broken into block, dried, then with 1 times of weight
10% 80 DEG C of saline sook maturations, which are put, drenches to obtain hair oil；Hair oil discharge after again with the 10% of 1 times of weight 80 DEG C of saline sooks into
Ripe put drenches to obtain two pouring oil；The step of repeating to soak, puts pouring and obtains three pouring oil；Hair oil, two are drenched into oil, three pouring oil all mixing, added
Plus salt is paired to 18% salinity, and raw sauce is made.
3. the method as claimed in claim 2 for preparing soy sauce, it is characterised in that the step of preparing soy sauce also includes：
(5) sterilize：The raw sauce sterilizing uses high-temperature instantaneous sterilization, and sterilising temp is 135-150 DEG C, and the time is 2-6s, system
Obtain finished product soy sauce.
4. the as claimed in claim 3 method for preparing soy sauce, it is characterised in that be the step of the sterilizing：
The raw sauce is filtered through silica gel diatomaceous earth filter, bottling, high-temperature instantaneous sterilization, sterilising temp is 135-150 DEG C, when
Between be 2-6s, finished product soy sauce；
5. the as claimed in claim 3 method for preparing soy sauce, it is characterised in that be the step of the sterilizing：
The raw sauce is filtered through silica gel diatomaceous earth filter, bottling, high-temperature instantaneous sterilization, sterilising temp is 135 DEG C, and the time is
4s, finished product soy sauce.
6. the method for preparing soy sauce as any one of claim 1-5, it is characterised in that the preparation of the saccharification red yeast rice
Step is：
(1) seed is obtained：
The red yeast rice that is saccharified is inoculated in the PDA solid slope culture mediums for the red yeast rice culture that is saccharified, inclined-plane seed is obtained, wherein, institute
It is respectively (weight %) to state each component and content in the PDA solid slope culture mediums for the red yeast rice culture that is saccharified：Potato tubers
20-21, glucose 2-2.5, agar 1.5-2, surplus are water, and pH is natural；
Preferably, it is described be used for be saccharified red yeast rice culture acquisition seed the step of condition of culture be：30 DEG C of incubated 5-7
My god；It is highly preferred that the condition of culture of the step of acquisition seed is：30 DEG C incubated 5 days；
Preferably, described is respectively (weight for be saccharified each component and content in the PDA solid slope culture mediums of red yeast rice culture
Measure %)：Potato tubers 20, glucose 2.5, agar 2.0, surplus is water, and pH is natural.
(2) one-level culture：
The saccharification red yeast rice inclined-plane oese for the PDA solid slope culture mediums for being used for red yeast rice culture after above-mentioned activation culture is taken oblique
Strain 3-5 rings are taken on face, the level liquid seed culture medium for red yeast rice thalline culture is inoculated into, in 32 DEG C, 130r/min from
Heart culture；
Wherein, each component and its content are respectively (weight in the described level liquid seed culture medium for red yeast rice thalline culture
Measure %)：Glucose 3-3.1, rice meal 3.2-3.5, sodium nitrate 0.2-0.25, potassium dihydrogen phosphate 0.15-0.2, magnesium sulfate 0.15-
0.2, pH value is 5-5.5；
Preferably, the condition of the one-level culture for the red yeast rice culture that is saccharified is：In 250mL triangular flasks, liquid amount is
100mL, plus 10-15 bead, in 32 DEG C, 130r/min is cultivated 72-96 hours；It is highly preferred that the bar of the one-level culture
Part is：In 250mL triangular flasks, liquid amount is 100mL, plus 12 beades, and in 32 DEG C, 130r/min is cultivated 72 hours；
Preferably, each component and its content are respectively in the described level liquid seed culture medium for red yeast rice thalline culture
(weight %)：Glucose 3, rice meal 3.5, sodium nitrate 0.25, potassium dihydrogen phosphate 0.2, magnesium sulfate 0.2, surplus is water, and pH value is
5.5；
(3) two grades of cultures：
The red yeast rice level liquid seed for the red yeast rice thalline culture that is saccharified after cultivating 72-96 hours is connect by 10% inoculum concentration
Plant into red yeast rice liquid fermentation medium, in 32 DEG C, 150r/min centrifugation cultures；
Wherein, each component and its content are respectively (weight %) in described red yeast rice liquid fermentation medium：Glucose 2-2.2,
Yeast extract 3-4, L-sodium 0.6-0.8, sodium nitrate 0.2-0.3, potassium dihydrogen phosphate 0.15-0.2, magnesium sulfate 0.1-0.2 are remaining
Measure as water, pH value is 5-5.5；
Preferably, the conditions of two grades of cultures for the red yeast rice culture that is saccharified are：In in 250mL triangular flasks, liquid amount is
100mL, plus 10-15 bead, in 32 DEG C, 150r/min is cultivated 60-72 hours；It is highly preferred that described be used for the red yeast rice that is saccharified
Culture two grades culture condition be：In in 250mL triangular flasks, liquid amount is 100mL, plus 15 beades, in 32 DEG C,
150r/min is cultivated 72 hours；
Preferably, each component and its content are respectively (weight %) in described red yeast rice liquid fermentation medium：Glucose 2, ferment
Female cream 4, L-sodium 0.6, sodium nitrate 0.3, potassium dihydrogen phosphate 0.2, magnesium sulfate 0.2, surplus is water, and pH value is 5.5.
7. the method for preparing soy sauce as any one of claim 1-5, it is characterised in that the white Calvatia bacterium mycelia
The preparation process of body is：
(1) seed is obtained：
White Calvatia bacterium is inoculated in the PDA solid slope culture mediums cultivated for white Calvatia bacterium, in 26 DEG C of incubated 5-7
My god, inclined-plane seed is obtained,
Wherein, each component and content are respectively (weight in the PDA solid slope culture mediums for the culture of white Calvatia bacterium
Measure %)：Potato tubers 20-22, glucose 2.0-2.5, dusty yeast 2.0-2.5, peptone 0.6-0.7, white vitriol
0.02-0.03, epsom salt 0.05-0.06, potassium dihydrogen phosphate 0.05-0.1, agar powder 1.5-2.0, surplus are water, and pH is certainly
So；
Preferably, each component and content are respectively (weight in the PDA solid slope culture mediums for the culture of white Calvatia bacterium
Measure %)：Potato tubers 20, glucose 2.0, dusty yeast 2.0, peptone 0.6, white vitriol 0.02, epsom salt
0.06, potassium dihydrogen phosphate 0.1, agar powder 2.0, surplus is water, and pH is natural；
(2) one-level culture：
The inclined-plane oese for being used for the PDA solid slope culture mediums that white Calvatia bacterium is cultivated after above-mentioned activation culture is taken oblique
Strain 3-5 rings are taken on face, the level liquid seed culture medium for white Calvatia bacterium Mycelium culture is inoculated into, in 26 DEG C, from
Heart culture,
Wherein, each component and its content difference in the level liquid seed culture medium for white Calvatia bacterium Mycelium culture
For (weight %)：Corn flour 4.0-5.0, glucose 1.0-2.0, analysis for soybean powder 1.5-2.5, peptone 2.0-3.0, dusty yeast 1.5-
2.5, epsom salt 2.0-2.5, white vitriol 0.1-0.2, potassium dihydrogen phosphate 1.5-2.5, surplus are water, and pH is natural；
Preferably, the condition of the one-level culture cultivated for white Calvatia bacterium is：In 250mL triangular flasks, liquid amount is
100mL, plus 10-15 bead, in 26 DEG C, 130r/min is cultivated 72-96 hours；
Preferably, each component and its content point in the level liquid seed culture medium for white Calvatia bacterium Mycelium culture
Wei (weight %)：Corn flour 4.0, glucose 2.0, analysis for soybean powder 2.5, peptone 3.0, dusty yeast 2.5, epsom salt 2.0,
White vitriol 0.2, potassium dihydrogen phosphate 1.5, surplus is water, and pH is natural；
(3) two grades of cultures：
The level liquid seed for white Calvatia bacterium Mycelium culture after cultivating 72 hours is inoculated with by 10% inoculum concentration
Into the secondary liquid seed culture medium for white Calvatia bacterium Mycelium culture, in training under 26 DEG C, 150r/min centrifugal conditions
Support；
Wherein, the described secondary liquid seed culture medium for white Calvatia bacterium Mycelium culture is with being used for white Calvatia bacterium bacterium
The level liquid seed culture medium of filament culture is identical；
Preferably, the condition of the two grades of cultures cultivated for white Calvatia bacterium is：In in 250mL triangular flasks, liquid amount
For 100mL, plus 10-15 bead, in 26 DEG C, 150r/min is cultivated 60-72 hours；
(4) mycelium is obtained：
By white Calvatia bacterium mycelium and separation of fermentative broth, rinsed well with pure water, obtain white Calvatia bacterium mycelium.
8. as claim any one of claim 1-5 prepare the method for soy sauce as described in the side for preparing soy sauce
Method, it is characterised in that the preparation process of the zymotic fluid of the ripe sauce unstrained spirits of system is：
Cultured white Calvatia bacterium mycelium is inoculated into saccharification Monas cuspurpureus Went fermentation liquid, in 32 DEG C, centrifugation culture.
Preferably, the preparation process of the zymotic fluid of the ripe sauce unstrained spirits of system is：
Cultured white Calvatia bacterium mycelium is inoculated into the saccharification red yeast rice hair cultivated 60-72 hours by 20% inoculum concentration
In zymotic fluid, in 32 DEG C, 150r/min centrifugations culture 60-72 hours；
It is highly preferred that the preparation process of the zymotic fluid of the ripe sauce unstrained spirits of system is：
Cultured white Calvatia bacterium mycelium is inoculated into the saccharification red koji fermentation cultivated 72 hours by 20% inoculum concentration
In liquid, in 250mL triangular flasks, liquid amount is 100mL, plus 15 beades, in being trained under 32 DEG C, 150r/min centrifugal conditions
Support 72 hours.
9. a kind of soy sauce, it is characterised in that the soy sauce is as the method for preparing soy sauce any one of claim 1-8
Prepare.
10. purposes of a kind of soy sauce in health food condiment, it is characterised in that the soy sauce is by appointing in claim 1-8
Prepared by the method for preparing soy sauce described in one.
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| CN110313604A (en) * | 2018-03-29 | 2019-10-11 | 广东厨邦食品有限公司 | Soy sauce sterilizing and production technology |
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| CN1436489A (en) * | 2002-02-05 | 2003-08-20 | 四川大学 | Health care buckwheat-black rice soy sauce and its production process |
| CN101214043A (en) * | 2007-12-29 | 2008-07-09 | 严利敏 | Method for brewing chestnut black rice sauce |
| CN101843328A (en) * | 2010-05-06 | 2010-09-29 | 江南大学 | Method for producing corn starch sugar dreg aspergillus oryzae and red yeast rice fermented soy sauce |
| CN103952316A (en) * | 2013-04-11 | 2014-07-30 | 武汉佳成生物制品有限公司 | Fermentation Monascus strain and production process thereof |
| CN103993051A (en) * | 2014-06-03 | 2014-08-20 | 湖北工业大学 | Method for preparing water-soluble active polysaccharide in Calvatia candida mycelia |
| CN105886316A (en) * | 2016-05-26 | 2016-08-24 | 胡志荣 | Method for processing nutritional puffball tea vinegar |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1436489A (en) * | 2002-02-05 | 2003-08-20 | 四川大学 | Health care buckwheat-black rice soy sauce and its production process |
| CN101214043A (en) * | 2007-12-29 | 2008-07-09 | 严利敏 | Method for brewing chestnut black rice sauce |
| CN101843328A (en) * | 2010-05-06 | 2010-09-29 | 江南大学 | Method for producing corn starch sugar dreg aspergillus oryzae and red yeast rice fermented soy sauce |
| CN103952316A (en) * | 2013-04-11 | 2014-07-30 | 武汉佳成生物制品有限公司 | Fermentation Monascus strain and production process thereof |
| CN103993051A (en) * | 2014-06-03 | 2014-08-20 | 湖北工业大学 | Method for preparing water-soluble active polysaccharide in Calvatia candida mycelia |
| CN105886316A (en) * | 2016-05-26 | 2016-08-24 | 胡志荣 | Method for processing nutritional puffball tea vinegar |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110313604A (en) * | 2018-03-29 | 2019-10-11 | 广东厨邦食品有限公司 | Soy sauce sterilizing and production technology |
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