CN108450900A - A kind of healthcare function soy sauce and preparation method thereof - Google Patents
A kind of healthcare function soy sauce and preparation method thereof Download PDFInfo
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- CN108450900A CN108450900A CN201810729706.XA CN201810729706A CN108450900A CN 108450900 A CN108450900 A CN 108450900A CN 201810729706 A CN201810729706 A CN 201810729706A CN 108450900 A CN108450900 A CN 108450900A
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- soy sauce
- orange peel
- dried orange
- fructus amomi
- healthcare function
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 81
- 238000002360 preparation method Methods 0.000 title claims description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical class [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 12
- 239000005720 sucrose Substances 0.000 claims abstract description 12
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 239000011812 mixed powder Substances 0.000 claims abstract description 4
- 239000000243 solution Substances 0.000 claims description 25
- 238000001556 precipitation Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 241000675108 Citrus tangerina Species 0.000 claims description 5
- 229940073490 sodium glutamate Drugs 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000001953 sensory effect Effects 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 230000000844 anti-bacterial effect Effects 0.000 abstract 1
- 230000000144 pharmacologic effect Effects 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 description 17
- 239000013558 reference substance Substances 0.000 description 15
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 238000000605 extraction Methods 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 4
- 241000191967 Staphylococcus aureus Species 0.000 description 3
- 238000009395 breeding Methods 0.000 description 3
- 230000001488 breeding effect Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- 241000607142 Salmonella Species 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 1
- 238000009631 Broth culture Methods 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 244000185386 Thladiantha grosvenorii Species 0.000 description 1
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 description 1
- SNGZVXPRGLTKNU-RGMNGODLSA-N [Na].C(CC)N[C@@H](CCO)C(=O)O Chemical compound [Na].C(CC)N[C@@H](CCO)C(=O)O SNGZVXPRGLTKNU-RGMNGODLSA-N 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 230000002079 cooperative effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000035558 fertility Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 208000021760 high fever Diseases 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000012138 yeast extract Substances 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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 healthcare function soy sauce, including following components by weight：82 85 parts of soy sauce stostes, 1 1.5 parts of fructus amomi dried orange peel extracting solutions, 5.5 6.5 portions of sucrose, 5.5 6.5 parts of sodium glutamates and 1.8 2.2 portions of salt；The fructus amomi dried orange peel extracting solution is to add the soy sauce stoste of 80 120 times of weight to cook, impregnate by the mixed powder of fructus amomi and dried orange peel.The healthcare function soy sauce has invigorating the spleen pharmacological action in stomach strengthening and digestion promoting, reason；With preferable sensory experience, the greasy feeling for the animal food cooking that can be effectively reduced improves a poor appetite；It loses taste effect with preferably antibacterial, anti-.
Description
Technical field
The present invention relates to a kind of condiment product technical fields more particularly to a kind of healthcare function soy sauce and preparation method thereof.
Background technology
Soy sauce is the flavouring of Chinese tradition, no matter the catering industry of family's diet or each level, soy sauce is all
It is essential.High-salt diluted state fermentation soy, is called thin mash fermented sauce with high salt, it is with high salt it is thin mash fermented refer to moromi processed brine
A concentration of 18.5~20.5% (18-20 ° of B é), salt water consumption is more, is 2-2.5 times of total raw material, and moromi salt content is up to 15%
Left and right, for moromi moisture up to 65% or so, moromi is in flow regime.Currently, the generally superfine high-salt fermentation light soy sauce in market
Formula be：Following auxiliary material is added or do not added to high-salt diluted state fermentation soy stoste 60%~100%：White granulated sugar 0~6%, paddy
Propylhomoserin sodium (or other amino acid substances) 0~12%, edible salt 0~4%, sweetener (Sucralose or acesulfame potassium, ammonium glycyrrhetate
Deng) 0~0.075%, yeast extract 0~3%, preservative (potassium sorbate or sodium benzoate) 0~0.1%.Professional standard《ZB
X 66012-1987 high-salt diluted state fermentation soy quality standards》With《GB 18186-2000 makes soy sauce》To the quality mark of soy sauce
Standard has made regulation.
As the pursuit that the development and people of soy sauce production technology live to high-quality is higher and higher, for soy sauce
Quality requirements also improve therewith.To comply with market, soy sauce manufacturer is successively proposed production prior to ironmaking, zero addition soy sauce, worm
The various soy sauce with healthcare function such as careless soy sauce make people while obtaining delicious, it is higher also to have taken in nutritive value
Food.
By consulting related patents net and document, the soy sauce patent of healthcare function class is more at present, with powdered soy plus various
Chinese medicine material is formulated, or the soy sauce brewing stage be added Chinese medicine or other materials obtain it is in the majority, by common soy sauce
The method of middle addition plant extraction liquid, as Huang Faxin etc. is delivered《The research of multi-soy sauce》(《Jiangsu food and fermentation》1997
03 phase of year), wherein the basic soy sauce used is solid-state non-salt fermentation soy sauce, added material does not include fructus amomi；Or it is as special in invented
Profit《A kind of soy sauce and preparation method thereof with healthcare function》(201710642740.9), wherein plant material be Siraitia grosvenorii and
Radix Glycyrrhizae, Extraction medium are water, and effect is removing heat from the lung to relieve cough.
For soy sauce as the common condiment product of family, the kitchen environment that is in behind Kaifeng is typically high humidity, high fever and high oil smoke,
It is easy to cause the growth and breeding of the microorganisms such as bacterium.It is excessive although can effectively inhibit bacterium by adding preservative
Preservative will have an adverse effect to human body.
Invention content
For overcome the deficiencies in the prior art, the purpose of the present invention is to provide one kind having preferable flavor, bacteriostasis
Healthcare function soy sauce.
An object of the present invention adopts the following technical scheme that realization：
A kind of healthcare function soy sauce, including following components by weight：82-85 parts of soy sauce stostes, 1-1.5 parts of spring sand
Benevolence dried orange peel extracting solution, 5.5-6.5 portions of sucrose, 5.5-6.5 parts of sodium glutamates and 1.8-2.2 portions of salt；
The fructus amomi dried orange peel extracting solution is to add the soy sauce of 80-120 times of weight former by the mixed powder of fructus amomi and dried orange peel
Liquid is cooked, is impregnated.
Further, the fructus amomi dried orange peel extracting solution is prepared by following methods：Fructus amomi is cleaned, is broken, it is old
Skin is cleaned, is shredded, and mixing adds in soy sauce stoste, 90-100 DEG C of cooking 2-4h, and natural cooling continues to impregnate 24-48h, slagging-off
Obtain fructus amomi dried orange peel extracting solution.
Further, the fructus amomi presses 1 with dried orange peel:The weight ratio of (1.5-1.8) adds in soy sauce stoste.
Further, the soy sauce stoste is high-salt diluted state fermentation soy stoste.
Further, the dried orange peel is Xinhui tangerine peel.
The second object of the present invention adopts the following technical scheme that realization：
A method of above-mentioned healthcare function soy sauce is prepared, is included the following steps：
1) by after the sterilizing of soy sauce stoste, precipitation, remove precipitation, be added fructus amomi dried orange peel extracting solution, sucrose, sodium glutamate and
Salt, mixing；
2) material for obtaining step 1) cooks 15-30min, removes precipitation, obtains healthcare function soy sauce.
Further, the preparation method of the fructus amomi dried orange peel extracting solution is as follows：Fructus amomi is cleaned, is broken, dried orange peel is washed
Only it, shreds, mixing adds in soy sauce stoste, and 90-100 DEG C of cooking 2-4h, natural cooling continues to impregnate 24-48h, remove the gred to obtain the spring
Fructus amomi dried orange peel extracting solution.
Further, the fructus amomi presses 1 with dried orange peel:The weight ratio of (1.5-1.8) adds in soy sauce stoste.
Compared with prior art, the beneficial effects of the present invention are：
Healthcare function soy sauce provided by the invention utilizes the health-care efficacy of fructus amomi and dried orange peel, seasoning effect and fragrant pungent work(
Effect has preferable cooperative effect with soy sauce stoste：1) fructus amomi and dried orange peel are after the extraction of soy sauce stoste, soluble component tool
There is function of invigorating spleen in preferable stomach strengthening and digestion promoting, reason；2) pungent, the bitter taste of fructus amomi and dried orange peel itself, the cooperation with soy sauce stoste, energy
The greasy feeling of the animal food cooking effectively reduced, improves a poor appetite；3) fructus amomi and dried orange peel have preferable suppression as spice
Bacterium, the anti-taste that loses act on.
Specific implementation mode
In the following, in conjunction with specific implementation mode, the present invention is described further, it should be noted that is do not collided
Under the premise of, new embodiment can be formed between various embodiments described below or between each technical characteristic in any combination.
The present invention provides a kind of healthcare function soy sauce, including following components by weight：82-85 parts of soy sauce stostes,
1-1.5 parts of fructus amomi dried orange peel extracting solutions, 5.5-6.5 portions of sucrose, 5.5-6.5 parts of sodium glutamates and 1.8-2.2 portions of salt；
The healthcare function soy sauce by adding aromatic flavour, unique fructus amomi and dried orange peel, with further increase delicate flavour and
Acid can effectively remove the greasy feeling of animal food, may advantageously facilitate appetite, without additional addition essence and other seasonings；
The fructus amomi dried orange peel extracting solution is to add the soy sauce of 80-120 times of weight former by the mixed powder of fructus amomi and dried orange peel
Liquid is cooked, is impregnated；
Fructus amomi dried orange peel extracting solution using soy sauce stoste as extraction interest of sightseeing, compared to using extraction of the water as medium,
It is merged under high temperature environment between boiling process fructus amomi, dried orange peel and soy sauce, the extracting solution fragrance obtained is more rich more to be coordinated；
After cooked simultaneously, it is more advantageous to the preservation of extracting solution.
The healthcare function soy sauce has preferable bacteriostasis, and without outer adding preservative agent, the shelf-life is reachable
18 months or more.
Embodiment 1：
A kind of preparation method of fructus amomi dried orange peel extracting solution, includes the following steps：
369g fructus amomis are cleaned, is broken, 624g Xinhui tangerine peels are cleaned, chopping, mixing adds to 100kg high-salt dilutes
In soy sauce stoste, normal pressure cooks 3h, and natural cooling continues to impregnate 36h, and sedimentation takes supernatant to obtain fructus amomi dried orange peel extracting solution.
Embodiment 2：
A kind of preparation method of fructus amomi dried orange peel extracting solution, includes the following steps：
340g fructus amomis are cleaned, is broken, 600g Xinhui tangerine peels are cleaned, chopping, mixing adds to 100kg high-salt dilutes
In soy sauce stoste, normal pressure cooks 2h, and natural cooling continues to impregnate for 24 hours, filters to obtain fructus amomi dried orange peel extracting solution.
Embodiment 3：
A kind of preparation method of fructus amomi dried orange peel extracting solution, includes the following steps：
380g fructus amomis are cleaned, is broken, 600g Xinhui tangerine peels are cleaned, chopping, mixing adds to 100kg high-salt dilutes
In soy sauce stoste, normal pressure cooks 4h, and natural cooling continues to impregnate 48h, filters to obtain fructus amomi dried orange peel extracting solution.
Embodiment 4：
A kind of healthcare function soy sauce, including following components by weight：83.8 parts of high-salt dilute soy stostes, 1.2
Fructus amomi dried orange peel extracting solution, 6 portions of sucrose, 7 parts of sodium glutamates and the 2 portions of salt that part embodiment 1 obtains；
The method of preparation method healthcare function soy sauce, includes the following steps：
1) after high-salt dilute soy stoste is sterilized, precipitation, remove precipitation, be added fructus amomi dried orange peel extracting solution, sucrose,
Sodium glutamate and salt, mixing；
2) material for obtaining step 1) cooks 20min, removes precipitation, obtains healthcare function soy sauce.
Embodiment 5：
A kind of healthcare function soy sauce, including following components by weight：82 parts of high-salt dilute soy stostes, 1.5 parts
Fructus amomi dried orange peel extracting solution, 5.5 portions of sucrose, 7.7 parts of sodium glutamates and the 1.8 portions of salt that embodiment 2 obtains；
The method of preparation method healthcare function soy sauce, includes the following steps：
1) after high-salt dilute soy stoste is sterilized, precipitation, remove precipitation, be added fructus amomi dried orange peel extracting solution, sucrose,
Sodium glutamate and salt, mixing；
2) material for obtaining step 1) cooks 30min, removes precipitation, obtains healthcare function soy sauce.
Embodiment 6：
A kind of healthcare function soy sauce, including following components by weight：85 parts of high-salt dilute soy stostes, 1 part of reality
Apply fructus amomi dried orange peel extracting solution, 6.5 portions of sucrose, 6.5 parts of sodium glutamates and 2.2 portions of salt that example 3 obtains；
The method of preparation method healthcare function soy sauce, includes the following steps：
1) after high-salt dilute soy stoste is sterilized, precipitation, remove precipitation, be added fructus amomi dried orange peel extracting solution, sucrose,
Sodium glutamate and salt, mixing；
2) material for obtaining step 1) cooks 15min, removes precipitation, obtains healthcare function soy sauce.
Detect embodiment
1. sensory evaluation
The healthcare function soy sauce that Example 4-6 is obtained, reference substance 1-6 is the high-salt dilute soy that can be sold on the market, right
According to product high-salt dilute soy amino-acid nitrogen >=1.0g/100mL, carry out sense organ comparative evaluation.Wherein, projects are commented
Price card standard is：
Color and luster, full marks 10 divide：With rufous, color and luster glow, glossy it is preferred；
Figure, full marks 10 divide：With it is dense, clarification, no twenty-twenty vision visible foreign, after shake foam uniformly, the duration
Length is preferred；
Fragrance, full marks 40 divide：Fragrant, the ester aromatic flavour with fermented soya beans, salted or other wise, soft pure, no bad smell is preferred；
Flavour, full marks 40 divide：With tasty mouthfeel, mellow, salty fresh and sweet taste is agreeable to the taste, and rear taste is long is preferred；
1 sensory evaluation test result of table
| Color and luster | Figure | Fragrance | Flavour | Total score | |
| Embodiment 4 | 8 | 8 | 36 | 35 | 87 |
| Embodiment 5 | 8 | 8 | 35 | 36 | 87 |
| Embodiment 6 | 8 | 8 | 35 | 35 | 86 |
| Reference substance 1 | 8 | 9 | 32 | 33 | 82 |
| Reference substance 2 | 8 | 9 | 33 | 33 | 83 |
| Reference substance 3 | 9 | 7 | 34 | 34 | 84 |
| Reference substance 4 | 7 | 8 | 29 | 35 | 79 |
| Reference substance 5 | 6 | 7 | 27 | 32 | 72 |
| Reference substance 6 | 6 | 9 | 33 | 31 | 79 |
As shown in Table 1, the healthcare function soy sauce that the application obtains, outclass its bought on the market on fragrance and mouthfeel
The high-salt dilute soy of its brand in the case of the use that can effectively reduce fragrance and additive, is beneficial to keep consumption
The health status of person so that the healthcare function soy sauce has more optimistic market prospects.
2. microbe colony is tested
Bacterial content by staphylococcus aureus, Escherichia coli, salmonella is about the broth culture of 10/mL,
Culture dilution is added by the amount for adding 100 cfu/mL in each soy sample in dilution, and it is 35 ± 2 DEG C, phase to be placed in temperature
Darkroom 12 hours, right after being 60 ± 3%, 2000lx illumination 12h to humidity
Embodiment 4-6 and reference substance 1-6 carry out microbe colony experiment, calculate the clump count after inoculation strain and experiment
Clump count afterwards.As a result as follows：
2 microbe colony sum of table tests log (cfu/mL)
| Staphylococcus aureus | Escherichia coli | Salmonella | |
| Embodiment 4 | 3.22 | 2.53 | 3.91 |
| Embodiment 5 | 3.06 | 2.14 | 3.74 |
| Embodiment 6 | 3.42 | 2.90 | 3.95 |
| Reference substance 1 | 4.93 | 2.67 | 5.30 |
| Reference substance 2 | 4.72 | 2.61 | 5.61 |
| Reference substance 3 | 4.67 | 2.59 | 5.93 |
| Reference substance 4 | 5.01 | 2.68 | 6.28 |
| Reference substance 5 | 4.58 | 2.87 | 5.61 |
| Reference substance 6 | 4.77 | 2.63 | 5.54 |
As shown in Table 2, the fertility of staphylococcus aureus and Sharpe bacterium in high-salt dilute soy is higher, breeding
Multiple is up to 1000 times, and the healthcare function soy sauce that the application obtains, relative to reference substance, above 3 kinds of strains can effectively be inhibited by having
Breeding so that the healthcare function soy sauce more has safety guarantee relative to soy sauce on the market, more has and remains strong using consumer
Health state.
The above embodiment is only the preferred embodiment of the present invention, and the scope of protection of the present invention is not limited thereto,
The variation and replacement for any unsubstantiality that those skilled in the art is done on the basis of the present invention belong to institute of the present invention
Claimed range.
Claims (8)
1. a kind of healthcare function soy sauce, which is characterized in that including following components by weight：82-85 parts of soy sauce stostes, 1-
1.5 parts of fructus amomi dried orange peel extracting solutions, 5.5-6.5 portions of sucrose, 5.5-6.5 parts of sodium glutamates and 1.8-2.2 portions of salt；
The fructus amomi dried orange peel extracting solution is to add the soy sauce stoste of 80-120 times of weight to boil by the mixed powder of fructus amomi and dried orange peel
It makes, impregnate.
2. healthcare function soy sauce as described in claim 1, which is characterized in that the fructus amomi dried orange peel extracting solution is by following methods
It is prepared：Fructus amomi is cleaned, is broken, dried orange peel is cleaned, shredded, and mixing adds in soy sauce stoste, 90-100 DEG C of cooking 2-
4h, natural cooling continue to impregnate 24-48h, and remove the gred to obtain fructus amomi dried orange peel extracting solution.
3. healthcare function soy sauce as claimed in claim 2, which is characterized in that the fructus amomi presses 1 with dried orange peel:(1.5-1.8)
Weight ratio add in soy sauce stoste.
4. healthcare function soy sauce as described in claim 1, which is characterized in that the soy sauce stoste is high-salt diluted state fermentation soy
Stoste.
5. healthcare function soy sauce as described in claim 1, which is characterized in that the dried orange peel is Xinhui tangerine peel.
6. a kind of method preparing healthcare function soy sauce as described in any one in claim 1-5, which is characterized in that including following
Step：
1) by after the sterilizing of soy sauce stoste, precipitation, precipitation is removed, fructus amomi dried orange peel extracting solution, sucrose, sodium glutamate and food is added
Salt, mixing；
2) material for obtaining step 1) cooks 15-30min, removes precipitation, obtains healthcare function soy sauce.
7. method as claimed in claim 6, which is characterized in that in step 1), the preparation side of the fructus amomi dried orange peel extracting solution
Method is as follows：Fructus amomi to be cleaned, is broken, dried orange peel is cleaned, is shredded, and mixing adds in soy sauce stoste, 90-100 DEG C of cooking 2-4h,
Natural cooling continues to impregnate 24-48h, and remove the gred to obtain fructus amomi dried orange peel extracting solution.
8. the method for claim 7, which is characterized in that the fructus amomi presses 1 with dried orange peel:The weight ratio of (1.5-1.8)
It adds in soy sauce stoste.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108835596A (en) * | 2018-09-29 | 2018-11-20 | 李影 | A kind of soy sauce with health care function and preparation method thereof |
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