CN1104853C

CN1104853C - Ganoderma soy and its brewing process

Info

Publication number: CN1104853C
Application number: CN00130900A
Authority: CN
Inventors: 林绍文
Original assignee: YIWANJIA FOOD CO Ltd GUANGDONG
Current assignee: Yiwanjia Foods Co., LTd., Guangdong
Priority date: 2000-12-27
Filing date: 2000-12-27
Publication date: 2003-04-09
Anticipated expiration: 2020-12-27
Also published as: CN1308893A

Abstract

The present invention relates to a ganoderma soy sauce, and a brewing process of the ganoderma soy sauce. Ganoderma fruiting bodies containing ganoderma polyoses and ganoderma spores are used as raw materials. The ganoderma polyoses is used for treating cancers and various kinds of rare disease symptoms, and has magical drug effect on delaying aging, resisting disease and enhancing immunological functions of human bodies. In the brewing process, the effective ingredients of the ganoderma extracted by the scientific method, and soy sauce are prepared and brewed into a high-grade soy sauce condiment with rich nutrition. People need condiments three meals a day, and people can ingest the nutrient ingredients of ganoderma polyoses from daily diet; the present invention eaten for a long time can enhance the immunological function of human bodies, activate cells of human bodies and delay aging. The ganoderma soy sauce has the functions of health care, disease prevention, health and longevity, and is a novel, health-care and functional condiment.

Description

The fermentation technique of glossy ganoderma soy sauce and glossy ganoderma soy sauce thereof

The invention belongs to a kind of brewing process with the high glossy ganoderma soy sauce of nutritive value and glossy ganoderma soy sauce thereof.

The object of the present invention is to provide the ganoderma lucidum fruitbody and the Reishi sporule that contain GL-B, utilization can be treated cancer and multiple difficult and complicated illness and have and be delayed senility, the magical drug effect of resist the disease and raising immune function of human body, effective ingredient in the Ganodenna Lucidum P.E is joined in the soy sauce, among the seasoned food that confession people three meals in a day all need, make people in the middle of diet, take in the ganoderma lucidum composition, reach the purpose of health care diseases prevention, good health and a long life.

Another object of the present invention is to provide the new technology of glossy ganoderma soy sauce and many bacterial classifications stepwise fermentation thereof.

Glossy ganoderma soy sauce of the present invention is made up of glossy ganoderma or lucidum spore powder, flavour nucleotide, sodium guanylate, aspergillus oryzae, Aspergillus sojae, cellulase, soya bean or defatted soybean meal, wheat or wheat skin, natural perfume material, salt, dark reddish brown; The basic components ratio is: glossy ganoderma or lucidum spore powder 4%, flavour nucleotide 0.2%, sodium guanylate 0.2%, aspergillus oryzae 0.3%, Aspergillus sojae 0.3%, cellulase 0.3%, soya bean or defatted soybean meal 85%, wheat or wheat skin 10%, 18 ° of Be of saline solution, natural perfume material, dark reddish brown are an amount of.

One, the manufacture craft flow chart of glossy ganoderma soy sauce: see Figure of description 1

Two, glossy ganoderma brewing sauce technology:

1., extract glossy ganoderma leach: select no insect pest, no silt, do not have the dried ganoderma lucidum fruitbody that goes mouldy, section is ground into 15-20 purpose glossy ganoderma powder again, filters standby with 1: 10 ratio after 2 hours with 80 ℃ hot water thermal insulating immersion glossy ganoderma powder; Lixiviate for the second time can add in preceding 1: 10 ratio 80 ℃ hot-water soak 2-4 hour, squeeze and filter merges secondary filtrate standby;

2., select kind of a song for use: this technology is used multi-strain fermentation technology, with aspergillus oryzae, Aspergillus sojae, cellulase, changes single in the past strain fermentation method, be convenient to the mould decomposing protein of albumen, improve soy sauce output, quicken fermenting speed, improve flavor of soy sauce and improve quality of sauce;

3., steam material: soybean or defatted soybean meal are cooked, be cooled to below 40 ℃, add wheat or wheat skin through frying pulverizing, mix the back and add aspergillus oryzae and Aspergillus sojae, mix thoroughly, between 30-35 ℃, carry out koji then, be song when white hypha is transformed into the yellow green mycelia when being cultured to;

4., salt-free fermentation: will become bent and pile up, and add cellulase, and mix thoroughly, it is moistening to add water spray, the Cheng Qu that piles up ferment between 30-32 ℃, can mix water when Qu Wensheng to 47 ℃, admixes song when water should the boiled 60-70 of reducing to ℃, per 50 kilograms of anhydrous songs are mixed 60-70 ℃ of hot water 50-65 kilogram, carry out at twice, mix thoroughly for the first time, mix when the product temperature reaches 53 ℃ behind the water with 20-30 kg of water and broken song, to mix the loose not compacting of the bent material of water, loosely pack in the container, after filling the surface is taken off flat, the ripe soy sauce base of upper cover one deck, seal salt on the base again, the lid piece of sack, sauce unstrained spirits temperature keeps 50-54 ℃, after 24 hours, turn over unstrained spirits and add 30-35 kilogram hot water again, the limit flange is admixed, and still expects loose not compacting accumulation as stated above, ripe sauce unstrained spirits loam cake salt, expect warm 50-55 ℃ of fermentation 28 hours, entered the salt fermentation stage behind the salt-free fermentation through 52-54 hour;

5., ferment with salt: low-salt solid-state fermentation, salt is mixed with 12-13 ° of Be salt solution adding fully to be mixed thoroughly with the sauce unstrained spirits, pack in fermentation vat or the cylinder, with ripe unstrained spirits capping, salt envelope surface, fermentation temperature is controlled at 28-30 ℃, and material temperature to the 45-60 ℃ of condition bottom fermentation that raise gradually again after 24 hours can drench oil in 12-15 days; The high-salt dilute fermentation is mixed with 18 ° of Be salt solution with salt, and fermentation can be drenched oil in about 2 months in natural temperature, and this method not only can shorten fermentation time, can also improve output and quality;

6., drench oil: the sauce unstrained spirits of fermenting-ripening is packed into leach the pond and soak extracting repeatedly, the raw sauce that extracting is gone out filters;

7., allotment: the raw sauce after will filtering, add glossy ganoderma or lucidum spore powder, flavour nucleotide, sodium guanylate, natural perfume material in proportion, dark reddish brown dissolves, clarification, sterilization, pack the glossy ganoderma soy sauce.

Claims

1, a kind of glossy ganoderma soy sauce, it is characterized in that, ganoderma lucidum fruitbody is cut into slices, be ground into 15-20 purpose glossy ganoderma powder, make glossy ganoderma leach with the hot water thermal insulating lixiviate, its described glossy ganoderma leach is formed the making extract by glossy ganoderma 4%, again with flavour nucleotide 0.2%, sodium guanylate 0.2%, aspergillus oryzae 0.3%, Aspergillus sojae 0.3%, cellulase 0.3%, soya bean or defatted soybean meal 85%, wheat or wheat skin 10%, 18 ° of Be of saline solution, natural perfume material and dark reddish brown compatibility use salt-free fermentation and are made into the glossy ganoderma soy sauce with the salt zymotechnique;

2, according to claim 1, it is characterized in that the manufacture craft of glossy ganoderma soy sauce:

2. select kind of a song for use: this technology is used multi-strain fermentation technology, with aspergillus oryzae, Aspergillus sojae, cellulase, changes single in the past strain fermentation method, be convenient to the mould decomposing protein of albumen, improve soy sauce output, quicken fermenting speed, improve flavor of soy sauce and improve quality of sauce;

4., salt-free fermentation: will become bent and pile up, and add cellulase, and mix thoroughly, it is moistening to add water spray, and the Cheng Qu of accumulation ferments between 30-32 ℃.Can mix water when Qu Wensheng to 47 ℃, admix bent when water is answered the boiled 60-70 of reducing to ℃, per 50 kilograms of anhydrous songs are mixed 60-70 ℃ of hot water 50-65 kilogram, carry out at twice, mix thoroughly with 20-30 kg of water and broken song for the first time, mix and to mix the loose not compacting of the bent material of water when the product temperature reaches 53 ℃ behind the water, loosely pack in the container, after filling the surface is taken off flat, the ripe soy sauce base of upper cover one deck, seal salt on the base again, the lid piece of sack, sauce unstrained spirits temperature keeps 50-54 ℃, after 24 hours, turn over unstrained spirits and add 30-35 kilogram hot water again, the limit flange is admixed, and still expects loose not compacting accumulation as stated above, ripe sauce unstrained spirits loam cake salt, expect warm 50-55 ℃ of fermentation 28 hours, entered the salt fermentation stage behind the salt-free fermentation through 52-54 hour;

5. ferment with salt: low-salt solid-state fermentation, salt is mixed with 12-13 ° of Be salt solution adding fully to be mixed thoroughly with the sauce unstrained spirits, pack in fermentation vat or the cylinder, with ripe unstrained spirits capping, salt envelope surface, fermentation temperature is controlled at 28-30 ℃, and material temperature to the 45-60 ℃ of condition bottom fermentation that raise gradually again after 24 hours can drench oil in 12-15 days; The high-salt dilute fermentation is mixed with 18 ° of Be salt solution with salt, and fermentation can be drenched oil in about 2 months in natural temperature, and this method not only can shorten fermentation time, can also improve output and quality;

7., allotment: the raw sauce after will filtering, add glossy ganoderma or lucidum spore powder leaching liquor, flavour nucleotide, sodium guanylate, natural perfume material in proportion, dark reddish brown dissolves, clarification, sterilization, pack the glossy ganoderma soy sauce.