CN108041559A - A kind of preparation method of alfalfa health-care sauce - Google Patents
A kind of preparation method of alfalfa health-care sauce Download PDFInfo
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- CN108041559A CN108041559A CN201810054328.XA CN201810054328A CN108041559A CN 108041559 A CN108041559 A CN 108041559A CN 201810054328 A CN201810054328 A CN 201810054328A CN 108041559 A CN108041559 A CN 108041559A
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- alfalfa
- preparation
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- sauce
- mass ratio
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- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 title claims abstract description 33
- 235000015067 sauces Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241000219823 Medicago Species 0.000 title claims abstract 9
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 7
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 6
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 6
- 235000015096 spirit Nutrition 0.000 claims description 15
- 241000894006 Bacteria Species 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 238000011081 inoculation Methods 0.000 claims description 7
- 235000015099 wheat brans Nutrition 0.000 claims description 7
- 241000228245 Aspergillus niger Species 0.000 claims description 5
- 240000006439 Aspergillus oryzae Species 0.000 claims description 5
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000007858 starting material Substances 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 238000005352 clarification Methods 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 238000011084 recovery Methods 0.000 abstract description 2
- 235000013555 soy sauce Nutrition 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 240000004658 Medicago sativa Species 0.000 description 27
- 239000003921 oil Substances 0.000 description 5
- 239000005909 Kieselgur Substances 0.000 description 4
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 4
- 229910052710 silicon Inorganic materials 0.000 description 4
- 239000010703 silicon Substances 0.000 description 4
- 241000228212 Aspergillus Species 0.000 description 3
- 235000010624 Medicago sativa Nutrition 0.000 description 3
- 241000219793 Trifolium Species 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000220485 Fabaceae Species 0.000 description 1
- 241000220435 Papilionoideae Species 0.000 description 1
- 241000365348 Trifolieae Species 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 239000004459 forage Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- JLKIGFTWXXRPMT-UHFFFAOYSA-N sulphamethoxazole Chemical compound O1C(C)=CC(NS(=O)(=O)C=2C=CC(N)=CC=2)=N1 JLKIGFTWXXRPMT-UHFFFAOYSA-N 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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 discloses a kind of preparation methods of alfalfa health-care sauce; alfalfa of the present invention is first after fermentation of bacillus subtilis; the recovery rate of alfalfa chemical composition can be significantly improved; using steam, koji-making, fermentation, oil strain, clarification, the working procedures such as sterilizing; make soy sauce obtained full of nutrition, have effects that clearing heat and detoxicating, cool blood is treating stranguria, replenish qi to invigorate the spleen warm kidney.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of preparation method of alfalfa health-care sauce.
Background technology
Alfalfa (Medicago sativa L.) is pulse family (Leguminosae) Papillionoideae
(Papilionoideae) clover race (Trib.Trifolieae) clover is that the world today is distributed most extensively, using most
One of more tame forage grass is known as " King of Pasture ".The nutritive value of alfalfa is very high, rich in protein, vitamin and
Various minerals are found so far to one of most comprehensive plant of health nutrition.Alfalfa originates in Western Regions various countries, begins
As if being passed to from big, Chinese dynasties book on Chinese herbal medicine is on the books, there is the cultivation history of more than 2,000 years in China.《Compendium of Materia Medica》Described in：
" being to have clover garden in Chang'an, Beiren very weighs it, it is not very eaten in Jiangnan ".《Mingyi Bielu》Dish portion top grade is classified as, claims its " taste
It is bitter, flat, it is nontoxic, in main peace, sharp people ", have effects that clearing heat and detoxicating, cool blood is treating stranguria, replenish qi to invigorate the spleen warm kidney.In recent years, it is more next
More researchers recognize its important value contained in farming and animal husbandry, health care of food and field of medicaments, progressively start to pale reddish brown lucerne
Mu is furtherd investigate.
The content of the invention
In view of this, the object of the present invention is to provide a kind of preparation methods of alfalfa health-care sauce.
The present invention adopts the technical scheme that：
A kind of preparation method of alfalfa health-care sauce, includes the following steps：
(1) alfalfa pre-processes：Fresh alfalfa complete stool is taken, cleans, clean, dry, shred；
(2) steam：By alfalfa and wheat bran according to 1:The mass ratio mixing of 5-7, the withered grass bud of inoculation gross mass 2-4%
Spore bacillus cultivates 10-15h at 36-38 DEG C, then steams under high pressure 80-120 seconds, obtains clinker；
(3) koji-making：When clinker cooling is to 40 DEG C, the aspergillus oryzae of 0.8-1% is inoculated with: aspergillus niger mass ratio is 3:1 it is mixed
Aspergillus is closed, temperature control is at 40 DEG C, and humid control is in 50-55%, to get Cheng Qu when the time is 15 small；
(4) ferment：By into the bent brine with 10-15 Baume degrees according to 1:The mass ratio mixing of 2-2.3, inoculating lactic acid bacterium 30
It ferments 12-15 days at DEG C, then 30 DEG C of inoculation yeast bacterium is fermented 10-13 days, and sauce unstrained spirits is made；
(5) oil strain：By sauce unstrained spirits with below filter press press filtration to sauce unstrained spirits water content to 18% weight ratio, standing is after 3 days, through silicon
Filtrate is made in diatomaceous earth plate and frame filter press press filtration；
(6) clarify, sterilize, packaging into products.
Preferably, the alfalfa and wheat bran are according to 1:6 mass ratio mixing.
Preferably, described high pressure steaming temperature control is at 95-98 DEG C, pressure 0.1-0.12MPa.
It is an advantage of the invention that：Alfalfa of the present invention first after fermentation of bacillus subtilis, can significantly improve pale reddish brown lucerne
The recovery rate of Mu chemical composition, using steam, koji-making, fermentation, oil strain, clarification, the working procedures such as sterilizing, make soy sauce obtained
It is full of nutrition, have effects that clearing heat and detoxicating, cool blood is treating stranguria, replenish qi to invigorate the spleen warm kidney.
Specific embodiment
For a further understanding of the present invention, the preferred embodiment of the invention is described with reference to embodiment, still
It should be appreciated that these descriptions are simply for the feature and advantage that further illustrate the present invention rather than to the claims in the present invention
Limitation.
Embodiment 1
A kind of preparation method of alfalfa health-care sauce, includes the following steps：
(1) alfalfa pre-processes：Fresh alfalfa complete stool is taken, cleans, clean, dry, shred；
(2) steam：By alfalfa and wheat bran according to 1:5 mass ratio mixing is inoculated with the bacillus subtilis of gross mass 2%
Bacterium cultivates 10h at 36 DEG C, then steams under high pressure 80 seconds, and temperature is controlled at 95 DEG C, and pressure 0.1MPa obtains clinker；
(3) koji-making：When clinker cooling is to 40 DEG C, 0.8% aspergillus oryzae is inoculated with: aspergillus niger mass ratio is 3:1 mixing
Aspergillus, temperature control is at 40 DEG C, and humid control is 50%, to get Cheng Qu when the time is 15 small；
(4) ferment：By into the bent brine with 10 Baume degrees according to 1:2 mass ratio mixing, 30 DEG C of inoculating lactic acid bacterium issue
Ferment 12 days, then the fermentation 10 days of 30 DEG C of inoculation yeast bacterium, is made sauce unstrained spirits；
(5) oil strain：By sauce unstrained spirits with below filter press press filtration to sauce unstrained spirits water content to 18% weight ratio, standing is after 3 days, through silicon
Filtrate is made in diatomaceous earth plate and frame filter press press filtration；
(6) clarify, sterilize, packaging into products.
Embodiment 2
A kind of preparation method of alfalfa health-care sauce, includes the following steps：
(1) alfalfa pre-processes：Fresh alfalfa complete stool is taken, cleans, clean, dry, shred；
(2) steam：By alfalfa and wheat bran according to 1:6 mass ratio mixing is inoculated with the bacillus subtilis of gross mass 3%
Bacterium cultivates 12.5h at 37 DEG C, then steams under high pressure 100 seconds, and temperature is controlled at 97 DEG C, and pressure 0.11MPa obtains clinker；
(3) koji-making：When clinker cooling is to 40 DEG C, 0.9% aspergillus oryzae is inoculated with: aspergillus niger mass ratio is 3:1 mixing
Aspergillus, temperature control is at 40 DEG C, and humid control is 53%, to get Cheng Qu when the time is 15 small；
(4) ferment：By into the bent brine with 13 Baume degrees according to 1:2.2 mass ratio mixing, at 30 DEG C of inoculating lactic acid bacterium
Fermentation 14 days, then the fermentation 11 days of 30 DEG C of inoculation yeast bacterium, is made sauce unstrained spirits；
(5) oil strain：By sauce unstrained spirits with below filter press press filtration to sauce unstrained spirits water content to 18% weight ratio, standing is after 3 days, through silicon
Filtrate is made in diatomaceous earth plate and frame filter press press filtration；
(6) clarify, sterilize, packaging into products.
Embodiment 3
A kind of preparation method of alfalfa health-care sauce, includes the following steps：
(1) alfalfa pre-processes：Fresh alfalfa complete stool is taken, cleans, clean, dry, shred；
(2) steam：By alfalfa and wheat bran according to 1:7 mass ratio mixing is inoculated with the bacillus subtilis of gross mass 4%
Bacterium cultivates 15h at 38 DEG C, then steams under high pressure 120 seconds, and temperature is controlled at 98 DEG C, and pressure 0.12MPa obtains clinker；
(3) koji-making：When clinker cooling is to 40 DEG C, 1% aspergillus oryzae is inoculated with: aspergillus niger mass ratio is 3:1 mixed starters
Mould, temperature control is at 40 DEG C, and humid control is 55%, to get Cheng Qu when the time is 15 small；
(4) ferment：By into the bent brine with 15 Baume degrees according to 1:2.3 mass ratio mixes, at 30 DEG C of inoculating lactic acid bacterium
Fermentation 15 days, then the fermentation 13 days of 30 DEG C of inoculation yeast bacterium, is made sauce unstrained spirits；
(5) oil strain：By sauce unstrained spirits with below filter press press filtration to sauce unstrained spirits water content to 18% weight ratio, standing is after 3 days, through silicon
Filtrate is made in diatomaceous earth plate and frame filter press press filtration；
(6) clarify, sterilize, packaging into products.
Claims (3)
1. a kind of preparation method of alfalfa health-care sauce, it is characterised in that include the following steps：
(1) alfalfa pre-processes：Fresh alfalfa complete stool is taken, cleans, clean, dry, shred；
(2) steam：By alfalfa and wheat bran according to 1:The mass ratio mixing of 5-7, the bacillus subtilis of inoculation gross mass 2-4%
Bacterium cultivates 10-15h at 36-38 DEG C, then steams under high pressure 80-120 seconds, obtains clinker；
(3) koji-making：When clinker cooling is to 40 DEG C, the aspergillus oryzae of 0.8-1% is inoculated with: aspergillus niger mass ratio is 3:1 mixed starters
Mould, temperature control is at 40 DEG C, and humid control is in 50-55%, to get Cheng Qu when the time is 15 small；
(4) ferment：By into the bent brine with 10-15 Baume degrees according to 1:The mass ratio of 2-2.3 mixes, at 30 DEG C of inoculating lactic acid bacterium
Fermentation 12-15 days, then fermentation 10-13 days of 30 DEG C of inoculation yeast bacterium, is made sauce unstrained spirits；
(5) oil strain：By sauce unstrained spirits with below filter press press filtration to sauce unstrained spirits water content to 18% weight ratio, standing is after 3 days, through diatomite
Filtrate is made in plate and frame filter press press filtration；
(6) clarify, sterilize, packaging into products.
2. preparation method according to claim 1, it is characterised in that the alfalfa and wheat bran are according to 1:6 quality
Than mixing.
3. preparation method according to claim 1, it is characterised in that the high pressure steaming temperature is controlled at 95-98 DEG C,
Pressure 0.1-0.12MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810054328.XA CN108041559A (en) | 2018-01-19 | 2018-01-19 | A kind of preparation method of alfalfa health-care sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810054328.XA CN108041559A (en) | 2018-01-19 | 2018-01-19 | A kind of preparation method of alfalfa health-care sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108041559A true CN108041559A (en) | 2018-05-18 |
Family
ID=62127282
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810054328.XA Pending CN108041559A (en) | 2018-01-19 | 2018-01-19 | A kind of preparation method of alfalfa health-care sauce |
Country Status (1)
| Country | Link |
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| CN (1) | CN108041559A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100874040B1 (en) * | 2007-07-12 | 2008-12-12 | 최영만 | The manufacturing method of soybean paste and soy sauce using sprouts |
| CN101491326A (en) * | 2009-03-09 | 2009-07-29 | 常州市巢氏调味品酿造有限公司 | Perilla sauce and preparation technique thereof |
| CN105901656A (en) * | 2016-06-01 | 2016-08-31 | 加加食品集团股份有限公司 | Multi-strain mixed fermentation process for soy sauce |
| CN106754508A (en) * | 2016-12-21 | 2017-05-31 | 长沙理工大学 | One bacillus subtilis strain and its application in sauce fermentation flavouring |
-
2018
- 2018-01-19 CN CN201810054328.XA patent/CN108041559A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100874040B1 (en) * | 2007-07-12 | 2008-12-12 | 최영만 | The manufacturing method of soybean paste and soy sauce using sprouts |
| CN101491326A (en) * | 2009-03-09 | 2009-07-29 | 常州市巢氏调味品酿造有限公司 | Perilla sauce and preparation technique thereof |
| CN105901656A (en) * | 2016-06-01 | 2016-08-31 | 加加食品集团股份有限公司 | Multi-strain mixed fermentation process for soy sauce |
| CN106754508A (en) * | 2016-12-21 | 2017-05-31 | 长沙理工大学 | One bacillus subtilis strain and its application in sauce fermentation flavouring |
Non-Patent Citations (1)
| Title |
|---|
| 李海: "响应面优化榛蘑酱油生产工艺研究", 《食品工业》 * |
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Application publication date: 20180518 |
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