CN113243516A

CN113243516A - Soy sauce with blood sugar regulating effect

Info

Publication number: CN113243516A
Application number: CN202110535463.8A
Authority: CN
Inventors: 张志年; 张靖悦
Original assignee: Xuzhou Lvzhiye Biological Foodstuff Co Ltd
Current assignee: Xuzhou Lvzhiye Biological Foodstuff Co Ltd
Priority date: 2021-05-17
Filing date: 2021-05-17
Publication date: 2021-08-13

Abstract

The invention relates to a soy sauce with blood sugar regulating effect, which is prepared from the following raw materials and proportion, wherein the raw materials comprise dried Jerusalem artichoke, plant flowers, microzyme and the existing soy sauce, the weight ratio of the Jerusalem artichoke, the plant flowers, the microzyme and the existing soy sauce is 5-20:2-15:3.5-5.5:100, the raw materials are weighed, the clean dried Jerusalem artichoke and the plant flowers are respectively crushed, water with the weight of 10 times of the raw materials is added, the raw materials are heated to 50 ℃ for heat preservation and soaking for 4 hours, then the raw materials are continuously heated to 100 ℃ for boiling for 10 minutes, then the raw materials are cooled to below 40 ℃, the yeast with the formula amount is added, the raw materials are fermented for 12 hours at the temperature of 37-39 ℃, the temperature is adjusted to 12-14 ℃, the fermentation is delayed for 16-18 days, the juice is squeezed after the fermentation is finished, the juice is centrifugally separated, the supernatant is taken, the supernatant is heated to 100 ℃ for boiling for 10 minutes, standing at 0-4 deg.C for 24 hr, filtering, fine filtering, concentrating the filtrate to obtain fluid extract with specific gravity of 1.40, adding the fluid extract into conventional soy sauce, mixing, and aging at 3-5 deg.C for 1 week.

Description

Soy sauce with blood sugar regulating effect

Technical Field

The invention belongs to the field of food processing, relates to seasoning food processing, and particularly relates to soy sauce with a blood sugar regulating effect.

Background

As a cooking seasoning, soy sauce has a long history in China and countries in southeast Asia, and is also a great characteristic of edible seasonings in China, the traditional seasonings are generally applied, and the consumption is extremely large. The soy sauce sold in the market at present is various in types, and the brewed soy sauce and the prepared soy sauce are the main soy sauce sold in the marketThe brewing soy sauce has a long production history in China, the process is unique, the main body is brewed by adopting beans and wheat grains as raw materials and adopting microbial fermentation, the soy sauce is rich in nutrition and delicious in taste, particularly, the development of a biological fermentation technology enables the brewing industry of the soy sauce to present an industry with rich characteristics, the consumption market is increased year by year, the process for fermenting and brewing the soy sauce is complex, the production period is long, the yield is low, partial market is occupied or replaced by the prepared soy sauce, the prepared soy sauce is added with plant protein hydrolysate and food additives such as flavor enhancer, preservative, pigment and the like, although the market supply can be greatly met, the nutritional value is low, and the food additives such as flavoring agent, preservative, pigment and the like are greatly used, so that the eaters have worry and can not well meet the requirements of the consumption masses. With the improvement of living standard of people, the requirement of the sauce source which is the most widely used and most used for catering to common people is continuously improved, the sauce has delicious taste and rich nutrition, and the health care is the fashion pursuit of people. Jerusalem artichoke, also known as Jerusalem artichoke. Jerusalem artichoke, sweet in nature and taste, mild in nature and no toxicity, has the effects of removing dampness by diuresis, regulating the middle warmer, tonifying stomach and clearing away heat and toxic materials in medicines. The edible rate of the jerusalem artichoke is 100 percent, the nutritional ingredients are very rich, and each 100 grams of tubers contain 0.1 gram of crude protein, 0.1 gram of fat, 16.6 grams of carbohydrate, 0.6 gram of fiber, 2.8 grams of ash, 49 milligrams of calcium, 119 milligrams of phosphorus, 8.4 milligrams of iron, vitamin B₁0.13 mg, vitamin B₂0.06 mg, 0.6 mg of nicotinic acid and 6 mg of vitamin C, and the inulin is rich in inulin, pentosan, starch and the like, wherein the inulin is fructosyl polymer. The study of recent scholars finds that: the jerusalem artichoke contains a substance which has a structure very similar to that of endogenous insulin in human pancreas, has the function of insulin, can regulate blood sugar and balance blood sugar value, and can control urine sugar when urine sugar appears in urine, which indicates that the jerusalem artichoke has the function of reducing blood sugar. Japanese people widely use jerusalem artichoke for diabetes patients to obviously improve the state of illness. The jerusalem artichoke contains a large amount of fibers, so that the intestinal tract can be accelerated to wriggle, and the defecation is increased. The jerusalem artichoke is most particularly capable of blocking the absorption of starchiness and fat and has good weight-losing effect. The invention relates to soy sauce with blood sugar regulating effect, which is used for regulating blood sugarThe jerusalem artichoke and the plant flowers are used as basic raw materials and are processed and prepared with the prior brewed soy sauce. The prior patent technology discloses black jerusalem artichoke soy sauce and a preparation method thereof (CN 103039943A), and the specific disclosed technical scheme is that the soy sauce is prepared by blending decocted black jerusalem artichoke juice and common brewed soy sauce, the black jerusalem artichoke soy sauce is prepared by blending the black jerusalem artichoke juice prepared by a fermentation method with the existing soy sauce, and the blending proportion is the black jerusalem artichoke juice: soy sauce = 1: 5 ratio. The invention is characterized in that jerusalem artichoke is naturally fermented for 33-48 hours under the conditions that the temperature is 98-100 ℃ and the humidity is 95-100% to obtain black jerusalem artichoke, and then the black jerusalem artichoke juice is blended with the existing soy sauce to obtain the black jerusalem artichoke soy sauce. The product of the invention can not fully reflect the original flavor of the jerusalem artichoke, has complicated processing process and lacks the original flavor and characteristics of the jerusalem artichoke. Chinese patent CN 103478674A also discloses jerusalem artichoke soy sauce and a preparation method thereof, and the jerusalem artichoke soy sauce is prepared from the following raw materials in parts by weight: 100-120 parts of jerusalem artichoke, 60-80 parts of allium chinense, 10-15 parts of kudzu root powder, 30-40 parts of potato powder, 650 parts of soy sauce, 2-3 parts of gynostemma pentaphylla, 1-2 parts of guava root, 1-2 parts of prunus humilis bunge leaf, 1-2 parts of castanea seguinii leaf, 2-3 parts of shaddock peel, 1-2 parts of hemerocallis fulva, 1-3 parts of albizia julibrissin flower, 2-3 parts of pseudo-ginseng, 1-2 parts of ligusticum chuanxiong hort, 10-20 parts of salt and a proper amount of water. The manufacturing method comprises the following steps

(1) Decocting herba Gynostemmatis, folium Callicarpae Formosanae, folium Castaneae, pericarpium Citri Grandis, and radix Hemerocallis in water, and filtering to remove residue to obtain decoction;

(2) cleaning Jerusalem artichoke and Allium chinense, slicing, steaming, and pulping together with the decoction to obtain ginger paste;

(3) mixing radix Puerariae powder and rhizoma Solani Tuber osi powder, parching with slow fire, mixing with ginger slurry, adding 5-15 times of water, boiling for 20-30 min, cooling to 45-55 deg.C, adding amylase, performing enzymolysis for 2-3 hr, heating again to boil, centrifuging, filtering, ultrafiltering to obtain ultrafiltrate, and filtering to remove residue;

(4) spreading and drying the filter residue, adding Aspergillus oryzae 0.2-0.3% of the filter residue, ventilating at 30-35 deg.C, standing for making starter for 36-40 hr, turning over starter for 2-3 times, adding salt, performing dilute high salt fermentation, and spraying oil to obtain ginger oil;

(5) concentrating the ultrafiltrate to 25-40% of original volume, and mixing with soy sauce and ginger oil.

Chinese patent (CN 104783132A) also discloses a fresh and fragrant health-care soy sauce and a preparation method thereof, the patent specifically discloses a fresh and fragrant health-care soy sauce and a preparation method thereof, and the patent specifically discloses a fresh and fragrant health-care soy sauce and a preparation method thereof, wherein the fresh and fragrant health-care soy sauce is prepared from the following raw materials in parts by weight: 90-120 parts of soybeans, 5-8 parts of shrimp shell powder, 8-10 parts of rainbow powder, 10-20 parts of fishbone paste, 30-40 parts of bran, 20-30 parts of lemon vinegar, 2-3 parts of coix seed roots, 1-3 parts of longan leaves, 2-3 parts of moutan barks, 1-2 parts of clausena lansium leaves, 2-3 parts of lemongrass, 8-10 parts of jerusalem artichoke, 10-12 parts of dark plums, 12-25 parts of salt and a proper amount of water. The technology is characterized in that the technology of fermenting soy sauce with high salt and liquid state is adopted to improve the quality of soy sauce. The technical scheme disclosed at present undoubtedly plays a great promoting role in developing the application of the jerusalem artichoke, so that the jerusalem artichoke with good health care effect is popularized and applied more widely, and more people can benefit the health.

The plant flower contains more nutrient components, and also contains various bioactive substances, such as enzyme, hormone, aromatic substances, flavone, carotenoid, etc., and has effects of relieving emotion, balancing endocrine, nourishing blood and qi, caring skin, regulating liver and stomach, relieving fatigue, and improving body constitution. The modern liquid biological fermentation technology is utilized to mix and ferment plant flowers and jerusalem artichoke with the function of regulating blood sugar, then the soy sauce with the function of regulating blood sugar is prepared by blending the extracted and concentrated soy sauce with the prior brewed soy sauce, the mixed fermentation of the microorganism bacteria not only enables the plant flowers and functional components to be continuously dissolved out in the fermentation process with less loss, but also can generate a plurality of new nutrients and functional components through the metabolism of the microorganism and the generated biochemical reaction, thereby enhancing the functional function of the product, and better improving the taste of the product. These beneficial effects are difficult to achieve with current state-of-the-art processes or products.

Disclosure of Invention

In order to overcome the defects of the prior art, the jerusalem artichoke and the plant flowers with the function of bidirectionally regulating blood sugar are used as basic raw materials to prepare the soy sauce which has the characteristics of rich jerusalem artichoke nutrient substances and styles, rich flower nutrient components and fragrant substances and is suitable for people with hyperglycemia and diabetes, so that the beneficial health-care effect is obtained when the soy sauce seasoning is eaten by the people.

The invention aims to provide soy sauce with the function of regulating blood sugar.

In order to realize the invention, the following technical scheme is adopted:

a soy sauce with blood sugar regulating effect is prepared from the following raw materials in parts by weight: and (3) plant and flower: yeast: the existing soy sauce is 5-20:2-15:3.5-5.5:100, weighing raw materials, respectively crushing clean and dry jerusalem artichoke and plant flowers into 300-mesh powder of 150-, filtering, fine filtering, concentrating the filtrate at 50-70 deg.C to-0.06-0.1 MPa to obtain fluid extract with specific gravity of 1.40 (measured at 50 deg.C), adding the fluid extract into conventional soy sauce, mixing, and aging at 3-5 deg.C for 1 week.

The invention further optimizes a soy sauce with the function of regulating blood sugar, which is prepared by the following raw materials and mixture ratio, wherein the raw materials comprise dried jerusalem artichoke, plant flowers, saccharomycetes and the existing soy sauce, and the soy sauce is prepared by the following steps: and (3) plant and flower: yeast: the existing soy sauce is 8-15: 5-10: 3.5-5.5:100, weighing raw materials, respectively crushing clean and dry jerusalem artichoke and plant flowers into 300-mesh powder of 150-, filtering, fine filtering, concentrating the filtrate at 50-70 deg.C to-0.06-0.1 MPa to obtain fluid extract with specific gravity of 1.40 (measured at 50 deg.C), adding the fluid extract into conventional soy sauce, mixing, and aging at 3-5 deg.C for 1 week.

The following are further optimizations and/or selections directed to the inventive arrangements:

the plant flower is selected from flos Viticis negundo, flos Lonicerae, flos Helianthi, Mandarin orange flower, flos Tiliae Miquelianae, flos litchi, flos Sesami Indici, flos gossypii, flos Cupressae Chamaecyparis, flos Pulsatillae, flos Solani Melongenae, rhizoma Polygoni Cuspidati, flos Buddlejae, flos Magnoliae (bud), flos Populi (male inflorescence), flos Liriopsis, herba Anodonta, DAXINJU flower, flos longan, flos Lilii Viriduli, flos Lonicerae, flos Chrysanthemi Indici, snow Chrysanthemum, flos Tagetis Erectae, flos Puerariae Lobatae, flos Sophorae Immaturus, flos Jujubae, flos Elaeagni Angustifoliae, flos Ginkgo, flos persicae, flos Pruni Armeniacanthi, flos Gardeniae, flos Jasmini sambac, flos Hibisci, flos Carthami, flos Lupuli, flos Arecae, flos Hibisci, flos Magnoliae officinalis, flos Hibisci, flos Granati, flos Notoginseng, flos Salviae chinensis, flos Rosae Multiflorae, flos Sojae Atricolae, flos Iphigeniae, flos Paniculatae, flos Prunus mume, flos Rosae Multiflorae, flos Rosae Davus, flos Rosae Davuricae, flos Rhododendrica, flos Rhododendri Rosemyrum, flos Matricae, flos Isatidis flower, Lavandulcis thunbergii, Lavandulcis flos, flos Lavandula, flos Lavender, flos Matricae, flos Matricariae Chamomillae flos, flos Matricariae Chamomillae flos, flos Matricariae Chamomillae flos, flos Matricariae Chamomillae flos, flos Matricariae Chamomillae flos, flos Matricariae Chamomillae flos, flos Matricariae Cham, Forsythia flower, aloe flower, ball cactus flower, angelica flower, platycodon grandiflorum flower, burdock flower, ligusticum wallichii flower, wintergreen flower, schisandra flower, pumpkin flower, licorice flower, trichosanthes flower, mustard flower, tropaeolum majus, vitex flower, pholidium chinensis flower, malus chinensis flower, linden flower, physalis pubescens flower, chamomile flower, peppermint flower, albizia flower, peony, violet flower, rosemary flower, roselle flower, oroxylum indicum flower, Japanese rhododendron, lemon grass flower, agrimony flower, clematis flower, calendula flower, gentian flower, cornflower, pear flower, luffa flower, rose flower, hyacinth dolichos flower, pine flower, pea flower, ginseng flower, angelica keiskei flower, bamboo shavings, polygonum multiflorum flower, gynostemma pentaphyllum flower, epimedium flower, eclipta flower, centella, houttuynia, magnolia flower, Chinese arborvitae flower, oyster flower, cassia flower, coptis, motherwort flower, yellow mustard flower, yellow meadowrue flower, mustard flower, schizonepeta flower, gynostemma pentaphylla flower, chrysanthemum flower, Chicory flower, torreya flower, mulberry flower, perilla flower, ginger flower, buckwheat flower, sunflower flower, field thistle flower, red peony flower, lotus flower, viola yedoensis flower, Chinese violet flower, Chinese daylily flower, wolfberry flower, hawthorn flower, dark plum flower, agastache rugosus flower, sea backthern's dropwort flower, hyacinth bean flower, figwort flower, magnolia flower, wild buckwheat flower, astragalus flower, echinacea flower, patrinia flower, string of safflower, cockscomb flower, cherry flower, balsam pear flower, Jerusalem artichoke flower, orchid, wintersweet flower, murraya jasminorage flower, hibiscus flower, orchid flower, spearmint flower, iris flower, lutea flower, magnolia flower, finger citron flower, michelia flower, common rush flower, shrub flower, glutinous rice flower, poplar flower, day lily flower, Japanese sesame flower, corn flower, myrtle flower, canary broom cypress flower, coltsfoot flower, Japanese buttercup flower, Japanese thistle flower, sunflower flower, tulip flower, alfalfa flower, tulip flower, quilt cover, vetch flower, lily flower, sweetgum flower, etc, One or more than two of chloranthus flower, bitter orange flower, oriental wormwood flower, stevia rebaudiana, dendrobium flower, blueberry flower and plum blossom.

In the invention, one or more than two of the plant flowers can be combined randomly, the flower raw materials can purchase dried flowers in the market, but fresh flowers can also be purchased from flower growers in proper seasons, and then the flowers are dried at low temperature by a conventional method for use. The plant flower of the invention adopts dry flower or fresh flower product.

The yeast is any one of brewer's yeast, saccharomyces cerevisiae, brewer's yeast, candida tropicalis, candida utilis and fruit wine yeast which are sold in the market and used as food additives and contain dry thallus products with viable bacteria concentration of not less than 200 hundred million per gram.

The dry powder products of brewer's yeast, candida tropicalis, candida utilis and fruit wine yeast with viable bacteria concentration of not less than 200 hundred million per gram can be obtained easily by selecting commercially available edible viable bacteria products and knowing the growth properties of the bacteria in the prior art according to the knowledge of the technical personnel in the field, for example, each strain is individually picked from the preserved bacteria (such as low-temperature preservation) according to the conventional method, streaked and inoculated into a solid plate culture medium, cultured under the appropriate condition, a bacterial colony is grown, then inoculated into a correspondingly optimized liquid culture medium by adopting a liquid culture fermentation device for shake culture, and the culture conditions (such as temperature and the like) can be checked from related handbooks, such as handbooks or textbooks about the culture of microorganisms.

In order to be suitable for fermentation treatment of the material, brewing yeast, saccharomyces cerevisiae, beer yeast, candida tropicalis, candida utilis and fruit wine yeast can be respectively cultured in respective independent culture systems through an optimized culture medium by adopting liquid culture fermentation equipment, then thalli in fermentation liquor are separated by using a high-speed centrifuge and are placed in a drying chamber, and bacterial sludge is dried by using a cold air drying or vacuum freeze drying mode to prepare the dried thalli powder product with the viable bacteria concentration of not less than 200 hundred million per gram.

The crushing is ultramicro crushing; the ultrafine grinding is preferably carried out by using a vibration ultrafine grinder.

The squeezing adopts a wrapping type squeezing machine; the horizontal spiral centrifuge is preferably used for centrifugally separating the squeezed juice; the filtration is carried out by using diatomite; the fine filtration adopts a membrane with the aperture less than 0.25 mu m for filtration.

The preferable concentration conditions are 60-65 ℃ and-0.07-0.09 MPa.

The concentration adopts a vacuum rotary evaporator, a tubular evaporation concentrator or a plate evaporation concentrator.

The above-mentioned equipments of the present invention are all equipments conventional in the art.

The conventional soy sauce of the present invention refers to a fermented soy sauce, not a formulated soy sauce.

Jerusalem artichoke (known as Helianthus tuberosus L.) is a perennial herb, and its underground tuber is rich in fructose polymers such as starch and inulin, and can be eaten. According to the traditional Chinese medicine, the tuber of jerusalem artichoke: sweet and cool. Clear heat and cool blood, and heal bone. Can be used for treating heat diseases, intestinal heat, blood, traumatic injury, and diabetes. Modern researches find that the jerusalem artichoke contains inulin for treating diabetes, and has a two-way regulation effect on blood sugar, namely, the jerusalem artichoke can reduce the blood sugar of a diabetic patient and can increase the blood sugar of the hypoglycemic patient. Research shows that the jerusalem artichoke contains a substance with a structure very similar to that of endogenous insulin in human pancreas, and when urine sugar appears in urine, the jerusalem artichoke can control the urine sugar, which indicates that the jerusalem artichoke has the function of reducing the sugar. When people have hypoglycemia, the jerusalem artichoke can be taken to relieve the hypoglycemia. The jerusalem artichoke tuber contains rich chrysanthemum starch, which is also called inulin and is a high molecular polysaccharide-polyfructose, which is a dietary health food with the characteristics of low calorie and good water solubility. In recent years, chrysanthemum starch is increasingly popular as a natural functional ingredient in the field of health food. According to research literature reports, the daily ingestion of two grams of chrysanthemum starch is helpful for controlling body weight, improving intestinal function and preventing diseases, body disorders and senile diseases. Inulin is approved by more than 40 countries of the world as a nutritional supplement for food. Inulin is also a good medicine for treating diabetes in medicine.

The tuber of the jerusalem artichoke is rich in amino acid, sugar, vitamin and the like, and each 100 g of tuber contains 79.8 g of water, 0.1 g of crude protein, 0.1 g of fat, 16.6 g of carbohydrate, 0.6 g of crude fiber, 2.8 g of ash, 49 mg of calcium, 119 mg of phosphorus, 8.4 mg of iron and vitamin B₁0.13 mg, vitamin B₂0.06 mg, nicotinic acid 0.6 mg and vitamin C6 mg, and is rich in inulin, pentosan, starch and other substances. The inulin (inulin) and fructo-oligosaccharide become important functional food due to definite structure and definite physiological health care function, and the research of various domestic and foreign famous universities and medical colleges proves that the inulin and the fructo-oligosaccharide have the function of ultra-strong proliferation of human bifidobacteria and are beneficial to human bodiesThe functional substance has very important functions of regulating the balance of the organism, recovering the function of the gastrointestinal tract, promoting metabolism, preventing various diseases and maintaining the health of human bodies, and is a typical product representative of the health of human bodies in the 21 st century.

The plant flower not only has beautiful appearance, but also contains various physiologically active substances, aromatic substances, flavones, carotenoids, etc. The nutrition and special nutritive value of flowers are more and more taken into consideration by people and are one of the main sources of human vitamins, minerals, organic acids, aromatic substances and the like. If the health-care food is frequently eaten, the tension of people can be relaxed, and the health-care food also has the effects of beautifying, strengthening the skin, promoting blood circulation and the like. The flower beverage is a novel natural flower beverage in recent years, does not contain irritant substances, is pleasant in color and fragrance, has the effects of moistening skin, maintaining beauty and keeping young, refreshing and improving eyesight, and is particularly popular with female consumers. The flower nutritious food not only keeps the characteristics of the food, but also is convenient for the digestion of the food, and the flowers also contain various aromatic oils and organic acids, so that the unique flavor of different products is improved after the flowers are processed into different foods by adopting different modes. As flowers contain various volatile substances, various unique flavors are generated, thereby increasing the desire of people to eat the flower food. Modern researches prove that flowers contain rich amino acids, vitamins, mineral substances and trace elements, and also contain bioactive components such as fat, growth factors, enzyme substances, antibacterial substances and the like, and the flowers have the study reports of scholars, have unique pharmacological functions, not only have the effects of clearing heat and detoxicating, regulating qi and nourishing blood, but also have the functions of clearing eyes and refreshing, invigorating stomach and enhancing immunity, can relax the tension of people by frequently eating the flowers, and also have the effects of beautifying, strengthening skin, promoting blood circulation and the like. In recent years, a small amount of natural flower beverage and food are popular in the market. The development of more foods, beverages and seasonings containing the nutritional functions of flowers is a continuously improved requirement of people's life and is also a pursuit of people's healthy and body-building life. However, the products can not be popularized and applied due to the limitation of seasons, regional environments and source channels, and the market consumption universality is difficult to form, so that the seasoning soy sauce which can enable people to cook dishes or cold mix dishes is researched and developed by adopting the ratio of the jerusalem artichoke to the plant flowers, and a health-care soy sauce product which is not limited by seasons, seasons and regions is provided for people, so that the life quality of people is improved, and the health requirements of people are met.

The invention has the advantages of

1. The invention adopts Jerusalem artichoke, plant flowers, saccharomycetes and the prior brewed soy sauce as raw materials, firstly, the clean dry Jerusalem artichoke and the plant flowers are crushed into superfine powder of 150 meshes to 300 meshes, and the superfine crushing process can damage the cells of the plants, so that the effective components are fully exposed and dissolved out, and the fermentation of the saccharomycetes and the extraction of the effective components are facilitated; the raw material micro powder is fermented by saccharomycetes, then juice is taken, and the juice is subjected to centrifugal treatment, filtration and fine filtration, so that impurities and particles in an extracting solution can be removed, the clarity of the extracting solution is ensured, then the extracting solution is concentrated into clear paste with the specific gravity of 1.40 under the low temperature condition, and then the clear paste is blended with the existing soy sauce and aged to prepare the product of the invention. By eating the soy sauce with the function of regulating blood sugar, the functions of regulating blood sugar, balancing blood sugar value and reducing blood sugar can be obtained, and the soy sauce is a product with good health-care function for people suffering from diabetes and people worrying about blood sugar rise.

2. The raw materials in the product are also selected and proportioned with the plant flowers, so that the nutrient substances and effects of the soy sauce product are enriched, the flavor and the taste of the soy sauce product are improved, the flavor and the style of the jerusalem artichoke and the flowers are highlighted, and the palatability of people is improved.

3. The invention is different from the fermentation process of the prior art, the raw materials are superfine ground and are rapidly fermented with yeast at the temperature of 37-39 ℃ and then are delayed to be fermented at the temperature of 12-14 ℃, the yeast can be rapidly propagated and metabolized at the front section to form a large number of floras, the bacteria are powerful in propagation and metabolism at the low temperature, the invention has good effect on reducing or removing the bad smell in the raw materials and better improving the flavor of the product, and meanwhile, the biochemical reaction and the microbial metabolism in the fermentation process can effectively improve the content of B vitamins and amino acids and further improve the nutritional efficacy value and the nutritional style of the product.

4. The product of the invention is prepared by blending concentrated clear paste extracted from jerusalem artichoke and plant flowers after being fermented by saccharomycetes with the prior brewed soy sauce, has intense jerusalem artichoke and flower flavors and the unique flavor of the soy sauce, is clear, uniform, soft and non-irritant in taste, and has intense and palatable flavor and no sediment or suspended matters, so that the product is popular with consumers.

5. The method has the advantages of simple and easy process, suitability for industrial production, low production energy consumption, environmental protection and cleanness. The product has good market prospect and economic benefit.

Detailed Description

The following embodiments are further described in conjunction with the examples, which should not be construed as limiting the present invention, and it will be apparent to those skilled in the art that modifications and variations can be made in the following preferred embodiments without departing from the technical principles of the present invention.

Example 1

Respectively and independently culturing brewer's yeast, saccharomyces cerevisiae, beer yeast, candida tropicalis, candida utilis and fruit wine yeast by using a correspondingly optimized culture medium through a liquid fermentation device, then separating out thalli in fermentation liquor by using a high-speed centrifuge, and drying the centrifuged bacterial sludge in a vacuum freeze drying mode to obtain brewer's yeast dry powder with the viable bacteria content of 200 hundred million/g, beer yeast dry powder with the viable bacteria content of 200 hundred million/g, candida tropicalis dry powder with the viable bacteria content of 200 hundred million/g, candida utilis dry powder with the viable bacteria content of 200 hundred million/g and fruit wine five-yeast dry powder with the viable bacteria content of 200 hundred million/g.

Example 2

Preparation method of soy sauce with blood sugar regulating effect

(1) Weighing 8 kg of clean dry jerusalem artichoke and 5 kg of clean dry salvia miltiorrhiza, respectively crushing by using a vibration ultrafine crusher, and sieving by using a 300-mesh vibrating screen to obtain jerusalem artichoke powder and flower powder;

(2) mixing the jerusalem artichoke powder and the flower powder obtained in the step (1), putting the mixture into a fermentation tank, adding 130 kg of purified water, heating to 50 ℃, and preserving heat for soaking for 4 hours;

(3) continuously heating the feed liquid soaked for 4 hours in the step (2) to 100 ℃ and boiling for 10 minutes, and then cooling the feed liquid to below 40 ℃;

(4) 3.5 kg of dry brewing yeast powder with the viable bacteria content of 200 billion per gram obtained in example 1 is added into the feed liquid cooled to the temperature below 40 ℃ in the step (3), and the mixture is stirred uniformly and fermented for 12 hours at the temperature of 37 ℃;

(5) stirring for 1 time every 3 hours during fermentation, wherein the stirring time is 5 minutes;

(6) adjusting the temperature of the feed liquid fermented for 12 hours in the step (4) to 14 ℃, and delaying the fermentation for 16 days;

(7) stirring for 1 time every 2 hours during fermentation, wherein the stirring time is 15 minutes;

(8) squeezing the feed liquid after the fermentation in the step (6) by using a wrapping type squeezing machine, and taking squeezed juice;

(9) centrifuging the squeezed juice obtained in the step (8) by using a horizontal centrifuge at the rotating speed of 6000rpm, and taking supernatant;

(10) heating the supernatant obtained in the step (9) to 100 ℃, boiling for 10 minutes, and standing for 24 hours at the temperature of 4 ℃;

(11) adding 1.3 kg of kieselguhr into the supernatant after the mixture is kept stand for 24 hours in the step (10), and filtering the mixture by using a kieselguhr filter to obtain filtrate;

(12) filtering the filtrate obtained in the step (11) by using an organic membrane tubular ultrafiltration device with the membrane aperture of 0.2 mu m to obtain a fine filtrate;

(13) concentrating the fine filtrate obtained in step (12) with a rotary evaporator at 60 deg.C and vacuum degree of-0.09 MPa to obtain fine extract with specific gravity of 1.40 at 50 deg.C;

(14) and (4) adding the clear paste obtained in the step (13) into 100 kg of the existing soy sauce, fully and uniformly mixing, and aging at the temperature of 5 ℃ for 1 week.

Example 3

Preparation method of soy sauce with blood sugar regulating effect

(1) Weighing 15 kg of clean dry jerusalem artichoke and 10 kg of clean dry rape flower, respectively crushing by using a vibration ultrafine crusher, and sieving by using a 50-mesh vibration sieve to obtain jerusalem artichoke powder and flower powder;

(2) mixing the jerusalem artichoke powder and the flower powder obtained in the step (1), putting the mixture into a fermentation tank, adding 250 kg of purified water, heating to 50 ℃, and preserving heat for soaking for 4 hours;

(4) adding 5.5 kg of the saccharomyces cerevisiae dry powder with 200 billion viable bacteria per gram obtained in the example 1 into the feed liquid cooled to be below 40 ℃ in the step (3), stirring uniformly, and fermenting for 12 hours at 39 ℃;

(5) stirring for 1 time every 3 hours during fermentation, wherein the stirring time is 8 minutes;

(6) adjusting the temperature of the feed liquid fermented for 12 hours in the step (4) to 12 ℃, and delaying the fermentation for 18 days;

(7) stirring for 1 time every 2 hours during fermentation, wherein the stirring time is 30 minutes;

(9) centrifuging the squeezed juice obtained in the step (8) by using a horizontal centrifuge at the rotation speed of 8000rpm, and taking supernatant;

(10) heating the supernatant obtained in the step (9) to 100 ℃, boiling for 10 minutes, and standing for 24 hours at 0 ℃;

(11) adding 2.5 kg of kieselguhr into the supernatant after the mixture is kept stand for 24 hours in the step (10), and filtering the mixture by using a kieselguhr filter to obtain filtrate;

(12) filtering the filtrate obtained in the step (11) by using an organic membrane tubular ultrafiltration device with the membrane aperture of 1.8 mu m to obtain a fine filtrate;

(13) concentrating the fine filtrate obtained in step (12) with a plate-type evaporation concentrator at 65 deg.C and vacuum degree of-0.07 MPa to obtain fine extract with specific gravity of 1.40 at 50 deg.C;

(14) and (3) adding the clear paste obtained in the step (13) into 100 kg of the existing soy sauce, fully and uniformly mixing, and aging at the temperature of 3 ℃ for 1 week.

Example 4

Preparation method of soy sauce with blood sugar regulating effect

(1) Weighing 20 kg of clean dry jerusalem artichoke and 2 kg of clean dry ginseng flowers, respectively crushing by using a vibration ultrafine crusher, and sieving by using a 350-mesh vibration sieve to obtain jerusalem artichoke powder and flower powder;

(2) mixing the jerusalem artichoke powder and the flower powder obtained in the step (1), putting the mixture into a fermentation tank, adding 220 kg of purified water, heating to 50 ℃, and preserving heat for soaking for 4 hours;

(4) adding 5 kg of fruit wine yeast dry powder with the viable bacteria content of 200 hundred million per gram obtained in the example into the feed liquid cooled to be below 40 ℃ in the step (3), stirring uniformly, and fermenting at 38 ℃ for 12 hours;

(5) stirring for 1 time every 3 hours during fermentation, wherein the stirring time is 7 minutes;

(6) adjusting the temperature of the feed liquid fermented for 12 hours in the step (4) to 13 ℃ and delaying the fermentation for 17 days;

(7) stirring for 1 time every 2 hours during fermentation, wherein the stirring time is 25 minutes;

(9) centrifuging the squeezed juice obtained in the step (8) by using a horizontal centrifuge at the rotating speed of 7500rpm, and taking supernatant;

(10) heating the supernatant obtained in the step (9) to 100 ℃, boiling for 10 minutes, and standing for 24 hours at the temperature of 2 ℃;

(11) adding 2.2 kg of kieselguhr into the supernatant after the mixture is kept stand for 24 hours in the step (10), and filtering the mixture by using a kieselguhr filter to obtain filtrate;

(13) concentrating the fine filtrate obtained in step (12) with a tubular evaporation concentrator at 62 deg.C and vacuum degree of-0.082 MPa to obtain fine extract with specific gravity of 1.40 at 50 deg.C;

Example 5

Preparation method of soy sauce with blood sugar regulating effect

(1) Weighing 9 kg of clean dry jerusalem artichoke and 5 kg of clean fresh sophora japonica, drying the cleaned dry sophora japonica at 50 ℃ by a conventional method, respectively crushing the weighed dry sophora japonica by using a vibration ultramicro crusher, and sieving the crushed products by using a 400-mesh vibrating screen to obtain jerusalem artichoke powder and flower powder;

(2) mixing the jerusalem artichoke powder and the flower powder obtained in the step (1), putting the mixture into a fermentation tank, adding 140 kg of purified water, heating to 50 ℃, and preserving heat for soaking for 4 hours;

(4) adding 2.5 kg of candida utilis dry powder with the viable bacteria content of 200 hundred million obtained in example 1 per gram into the feed liquid cooled to be below 40 ℃ in the step (3), uniformly stirring, and fermenting at 37 ℃ for 12 hours;

(5) stirring for 1 time every 3 hours during fermentation, wherein the stirring time is 6 minutes;

(7) stirring for 1 time every 2 hours during fermentation, wherein the stirring time is 20 minutes;

(11) adding 0.7 kg of kieselguhr into the supernatant after the mixture is kept stand for 24 hours in the step (10), and filtering the mixture by using a kieselguhr filter to obtain filtrate;

Example 6

Preparation method of soy sauce with blood sugar regulating effect

(1) Weighing 10 kg of clean dry jerusalem artichoke and 6 kg of clean dry hop, respectively crushing by using a vibration ultrafine crusher, and sieving by using a 350-mesh vibrating screen to obtain jerusalem artichoke powder and flower powder;

(2) mixing the jerusalem artichoke powder and the flower powder obtained in the step (1), putting the mixture into a fermentation tank, adding 160 kg of purified water, heating to 50 ℃, and preserving heat for soaking for 4 hours;

(4) adding 3 kg of beer yeast dry powder with the viable bacteria content of 200 billion per gram obtained in example 1 into the feed liquid cooled to the temperature below 40 ℃ in the step (3), stirring, and fermenting at 38 ℃ for 12 hours;

(9) centrifuging the squeezed juice obtained in the step (8) by using a horizontal centrifuge at the rotating speed of 6500rpm, and taking supernatant;

(10) heating the supernatant obtained in the step (9) to 100 ℃, boiling for 10 minutes, and standing for 24 hours at the temperature of 3 ℃;

(11) adding 0.8 kg of kieselguhr into the supernatant after the mixture is kept stand for 24 hours in the step (10), and filtering the mixture by using a kieselguhr filter to obtain filtrate;

(13) concentrating the fine filtrate obtained in step (12) with a rotary evaporator at 64 deg.C and vacuum degree of-0.075 MPa to obtain fine paste with specific gravity of 1.40 at 50 deg.C;

Example 7

Preparation method of soy sauce with blood sugar regulating effect

(1) Weighing 12 kg of clean dry jerusalem artichoke, 5 kg of clean dry salvia miltiorrhiza and 2 kg of clean dry ligusticum wallichii, respectively crushing the weighed raw materials by using a vibration ultramicro crusher, and sieving the crushed raw materials by using a 450-mesh vibrating screen to obtain jerusalem artichoke powder and flower powder;

(2) mixing the jerusalem artichoke powder and the flower powder obtained in the step (1), putting the mixture into a fermentation tank, adding 190 kg of purified water, heating to 50 ℃, and preserving heat for soaking for 4 hours;

(4) adding 5 kg of beer yeast dry powder with the viable bacteria content of 200 billion per gram obtained in example 1 into the feed liquid cooled to the temperature below 40 ℃ in the step (3), stirring uniformly, and fermenting at the temperature of 37 ℃ for 12 hours;

(11) adding 1.9 kg of kieselguhr into the supernatant after the mixture is kept stand for 24 hours in the step (10), and filtering the mixture by using a kieselguhr filter to obtain filtrate;

(12) filtering the filtrate obtained in the step (11) by using an organic membrane tubular ultrafiltration device with the membrane aperture of 0.18 mu m to obtain a fine filtrate;

(13) concentrating the fine filtrate obtained in step (12) with a rotary evaporator at 63 deg.C and vacuum degree of-0.08 MPa to obtain fine extract with specific gravity of 1.40 at 50 deg.C;

Example 8

Preparation method of soy sauce with blood sugar regulating effect

(1) Weighing 10 kg of clean dry jerusalem artichoke, 5 kg of clean dry gynostemma pentaphylla and 5 kg of clean dry polygonatum flowers, respectively crushing the weighed mixture by using a vibration ultramicro crusher, and sieving the crushed mixture by using a 400-mesh vibrating screen to obtain jerusalem artichoke powder and flower powder;

(2) mixing the jerusalem artichoke powder and the flower powder obtained in the step (1), putting the mixture into a fermentation tank, adding 200 kg of purified water, heating to 50 ℃, and preserving heat for soaking for 4 hours;

(4) adding 4.8 kg of candida tropicalis dry powder with the viable bacteria content of 200 billion per gram obtained in example 1 into the feed liquid cooled to be below 40 ℃ in the step (3), stirring uniformly, and fermenting at 39 ℃ for 12 hours;

(10) heating the supernatant obtained in the step (9) to 100 ℃, boiling for 10 minutes, and standing for 24 hours at the temperature of 1 ℃;

(11) adding 2 kg of kieselguhr into the supernatant after the mixture is kept stand for 24 hours in the step (10), and filtering the mixture by using a kieselguhr filter to obtain filtrate;

Example 9

Preparation method of soy sauce with blood sugar regulating effect

(1) Weighing 12 kg of clean dry jerusalem artichoke and 8 kg of clean dry pine flowers, respectively crushing by using a vibration ultrafine crusher, and sieving by using a vibrating screen of 450 meshes to obtain jerusalem artichoke powder and flower powder;

(4) adding 4 kg of the brewer's yeast dry powder with the viable bacteria content of 200 billion per gram obtained in example 1 into the feed liquid cooled to the temperature below 40 ℃ in the step (3), stirring, and fermenting at 37 ℃ for 12 hours;

(13) concentrating the fine filtrate obtained in step (12) with a rotary evaporator at 61 deg.C and vacuum degree of-0.085 MPa to obtain fine extract with specific gravity of 1.40 at 50 deg.C;

Example 10

Preparation method of soy sauce with blood sugar regulating effect

(1) Weighing 11 kg of clean dry jerusalem artichoke and 5 kg of clean dry Chinese wolfberry flowers, respectively crushing by using a vibration ultrafine crusher, and sieving by using a 350-mesh vibrating screen to obtain jerusalem artichoke powder and flower powder;

(4) adding 2.5 kg of the brewer's yeast dry powder with 200 billion viable bacteria per gram obtained in example 1 into the feed liquid cooled to below 40 ℃ in the step (3), stirring, and fermenting at 37 ℃ for 12 hours;

(13) concentrating the fine filtrate obtained in step (12) with a rotary evaporator at 65 deg.C and vacuum degree of-0.07 MPa to obtain fine extract with specific gravity of 1.40 at 50 deg.C;

Example 11

Preparation method of soy sauce with blood sugar regulating effect

(1) Weighing 13 kg of clean dry jerusalem artichoke, 3 kg of clean dry echinacea, 3 kg of clean dry patrinia, and 3 kg of clean dry artemisia capillaris respectively, crushing by using a vibration ultramicro crusher, and sieving by using a 500-mesh vibration sieve to obtain jerusalem artichoke powder and flower powder;

(4) adding 5 kg of the saccharomyces cerevisiae dry powder with the viable bacteria content of 200 hundred million per gram obtained in the example 1 into the feed liquid cooled to the temperature below 40 ℃ in the step (3), uniformly stirring, and fermenting at the temperature of 39 ℃ for 12 hours;

Example 12

Preparation method of soy sauce with blood sugar regulating effect

(1) Weighing 14 kg of clean dry jerusalem artichoke and 6 kg of clean dry forsythia flowers, respectively crushing by using a vibration ultrafine crusher, and sieving by using a 450-mesh vibrating screen to obtain jerusalem artichoke powder and flower powder;

(7) stirring for 1 time every 2 hours during fermentation, wherein the stirring time is 18 minutes;

(9) centrifuging the squeezed juice obtained in the step (8) by using a horizontal centrifuge at the rotating speed of 7000rpm, and taking supernatant;

(11) adding 1 kg of kieselguhr into the supernatant after the mixture is kept stand for 24 hours in the step (10), and filtering the mixture by using a kieselguhr filter to obtain filtrate;

(13) concentrating the fine filtrate obtained in step (12) with a rotary evaporator at 63 deg.C and vacuum degree of-0.078 MPa to obtain fine extract with specific gravity of 1.40 at 50 deg.C;

(14) and (4) adding the clear paste obtained in the step (13) into 100 kg of the existing soy sauce, fully and uniformly mixing, and aging at the temperature of 4 ℃ for 1 week.

Example 13

Preparation method of soy sauce with blood sugar regulating effect

(1) Weighing 13 kg of clean dry jerusalem artichoke and 7 kg of clean dry rosemary flowers, respectively crushing by using a vibration ultrafine crusher, and sieving by using a 400-mesh vibrating screen to obtain jerusalem artichoke powder and flower powder;

(4) adding 4 kg of candida tropicalis dry powder with the viable bacteria content of 200 billion per gram obtained in example 1 into the feed liquid cooled to be below 40 ℃ in the step (3), stirring uniformly, and fermenting at 37 ℃ for 12 hours;

Example 14

Preparation method of soy sauce with blood sugar regulating effect

(1) Weighing 8 kg of clean dry jerusalem artichoke, 5 kg of clean dry chamomile and 5 kg of clean dry camellia, respectively crushing the weighed raw materials by using a vibration ultramicro crusher, and sieving the crushed raw materials by using a 350-mesh vibrating screen to obtain jerusalem artichoke powder and flower powder;

(2) mixing the jerusalem artichoke powder and the flower powder obtained in the step (1), putting the mixture into a fermentation tank, adding 180 kg of purified water, heating to 50 ℃, and preserving heat for soaking for 4 hours;

(4) adding 3.8 kg of dry fruit wine yeast powder with the viable bacteria content of 200 billion per gram obtained in example 1 into the feed liquid cooled to be below 40 ℃ in the step (3), stirring uniformly, and fermenting at 37 ℃ for 12 hours;

(11) adding 0.9 kg of kieselguhr into the supernatant after the mixture is kept stand for 24 hours in the step (10), and filtering the mixture by using a kieselguhr filter to obtain filtrate;

Example 15

Preparation method of soy sauce with blood sugar regulating effect

(1) Weighing 10 kg of clean dry jerusalem artichoke and 10 kg of clean dry houttuynia cordata, respectively crushing the weighed potatoes by using a vibration ultrafine crusher, and sieving the crushed potatoes by using a 350-mesh vibrating screen to obtain jerusalem artichoke powder and flower powder;

(4) adding 4.8 kg of candida utilis dry powder with the viable bacteria content of 200 hundred million obtained in example 1 per gram into the feed liquid cooled to be below 40 ℃ in the step (3), uniformly stirring, and fermenting for 12 hours at 38 ℃;

(11) adding 1.2 kg of kieselguhr into the supernatant after the mixture is kept stand for 24 hours in the step (10), and filtering the mixture by using a kieselguhr filter to obtain filtrate;

(13) concentrating the fine filtrate obtained in step (12) with a rotary evaporator at 62 deg.C and vacuum degree of-0.078 MPa to obtain fine extract with specific gravity of 1.40 at 50 deg.C;

Example 16

Preparation method of soy sauce with blood sugar regulating effect

(1) Weighing 15 kg of clean dry jerusalem artichoke and 5 kg of clean dry purple perilla flowers, respectively crushing by using a vibration ultrafine crusher, and sieving by using a 350-mesh vibrating screen to obtain jerusalem artichoke powder and flower powder;

(4) adding 4 kg of beer yeast dry powder with the viable bacteria content of 200 billion per gram obtained in example 1 into the feed liquid cooled to the temperature below 40 ℃ in the step (3), stirring uniformly, and fermenting at the temperature of 37 ℃ for 12 hours;

Example 17

Preparation method of soy sauce with blood sugar regulating effect

(1) Weighing 12 kg of clean dry Jerusalem artichoke and 6 kg of clean fresh Jerusalem artichoke which are dried at 60 ℃ by a conventional method, respectively crushing the weighed dry Jerusalem artichoke and the weighed fresh Jerusalem artichoke by a vibration ultrafine crusher, and sieving the crushed materials by a 400-mesh vibrating screen to obtain Jerusalem artichoke powder and flower powder;

Example 18

Preparation method of soy sauce with blood sugar regulating effect

(1) Weighing 13 kg of clean dry jerusalem artichoke and 7 kg of clean dry angelica sinensis, respectively crushing by using a vibration ultrafine crusher, and sieving by using a 400-mesh vibrating screen to obtain jerusalem artichoke powder and flower powder;

(4) 3.6 kg of dry brewing yeast powder with the viable bacteria content of 200 billion per gram obtained in example 1 is added into the feed liquid cooled to the temperature below 40 ℃ in the step (3), and the mixture is stirred uniformly and fermented for 12 hours at the temperature of 38 ℃;

(13) concentrating the fine filtrate obtained in step (12) with a rotary evaporator at 63 deg.C and vacuum degree of-0.083 MPa to obtain refined extract with specific gravity of 1.40 at 50 deg.C;

Example 19

Preparation method of soy sauce with blood sugar regulating effect

(1) Weighing 9 kg of clean dry jerusalem artichoke and 9 kg of clean dry vernicia mongolica, respectively crushing by using a vibration ultrafine crusher, and sieving by using a 400-mesh vibrating screen to obtain jerusalem artichoke powder and flower powder;

(4) adding 2.5 kg of the saccharomyces cerevisiae dry powder with 200 billion viable bacteria per gram obtained in the example 1 into the feed liquid cooled to be below 40 ℃ in the step (3), stirring uniformly, and fermenting for 12 hours at 37 ℃;

Example 20

Preparation method of soy sauce with blood sugar regulating effect

(1) Weighing 12 kg of clean dry jerusalem artichoke and 8 kg of clean dry schizonepeta flowers, respectively crushing the weighed raw materials by using a vibration ultrafine crusher, and sieving the crushed raw materials by using a 450-mesh vibrating screen to obtain jerusalem artichoke powder and flower powder;

(4) adding 4.5 kg of candida utilis dry powder with the viable bacteria content of 200 hundred million obtained in example 1 per gram into the feed liquid cooled to be below 40 ℃ in the step (3), uniformly stirring, and fermenting at 39 ℃ for 12 hours;

Claims

1. A soy sauce with blood sugar regulating effect is characterized by being prepared from the following raw materials in proportion, wherein the raw materials comprise dried Jerusalem artichoke, plant flowers, saccharomycetes and the conventional soy sauce, and the raw materials comprise the following components in parts by weight: and (3) plant and flower: yeast: the existing soy sauce is 5-20:2-15:3.5-5.5:100, weighing raw materials, respectively crushing clean and dry jerusalem artichoke and plant flowers into 150-300 meshes of powder, mixing, putting the powder into a fermentation tank, adding purified water with the weight 10 times of that of the raw materials, heating to 50 ℃, preserving heat, soaking for 4 hours, continuously heating to 100 ℃, boiling for 10 minutes, then cooling to below 40 ℃, adding yeast with the formula amount, fermenting for 12 hours at 37-39 ℃, stirring for 1 time for 3 hours during the fermentation period, regulating the temperature of the feed liquid to 12-14 ℃, delaying the fermentation for 16-18 days, stirring for 1 time every 2 hours during the fermentation period, stirring for 15-30 minutes, squeezing to obtain juice after the fermentation is finished, centrifugally separating the juice, centrifuging at the rotating speed of 6000-8000rpm, taking supernatant, heating the supernatant to 100 ℃, boiling for 10 minutes, standing for 24 hours in an environment at the temperature of 0-4 ℃, then filtering and fine filtering are respectively carried out, then the filtrate is concentrated to clear paste with the specific gravity of 1.40 at 50-70 ℃ and minus 0.06 MPa-minus 0.1MPa for 50 ℃, the obtained clear paste is added into the prior soy sauce with the formula amount, and the mixture is fully mixed and aged for 1 week at the temperature of 3-5 ℃ to obtain the soy sauce.

2. The soy sauce having a blood sugar-regulating effect according to claim 1, characterized in that: the plant flower is selected from flos Viticis negundo, flos Lonicerae, flos Helianthi, Mandarin orange flower, flos Tiliae Miquelianae, flos litchi, flos Sesami Indici, flos gossypii, flos Cupressae Chamaecyparis, flos Pulsatillae, flos Solani Melongenae, rhizoma Polygoni Cuspidati, flos Buddlejae, flos Magnoliae (bud), flos Populi (male inflorescence), flos Liriopsis, herba Anodonta, flos Tagetis Erectae, flos Lilii, flos Lonicerae, flos Chrysanthemi Indici, snow Chrysanthemum, flos Puerariae Lobatae, flos Sophorae Immaturus, flos Rosae Daphne Indicae, flos Elaeagni Angustifoliae, flos Pruni, flos persicae, flos Pruni mume, flos Rosae Rugosae, flos Gardeniae, flos Jasmini sambac, flos Hibisci Mutabilis, flos Lupuli, flos Jasmini sambac, flos Hibisci, flos Notoginseng, flos Salviae Miltiorrhizae, flos Rosae chinensis, flos Rosae Multiflorae, flos Sophorae, flos Sophora Aristolochiae, flos Ivy flower, flos Rosae Normalis, flos Prunus mume, flos Rosae Davuricae Rosmarinus, flos Rosae Davuricae, flos Matricae, flos Matricariae Chamomillae, flos Matricae, flos Matricariae Chamomillae, flos Matricariae Chamomillae, flos Matricariae Chamomillae, flos Matricariae Chamomillae, flos Matricariae Chamomillae, flos Matricariae Chamomillae, flos Matrica, Forsythia flower, aloe flower, ball cactus flower, angelica flower, platycodon grandiflorum flower, burdock flower, ligusticum wallichii flower, wintergreen flower, schisandra flower, pumpkin flower, licorice flower, trichosanthes flower, mustard flower, tropaeolum majus, vitex flower, pholidium chinensis flower, malus chinensis flower, linden flower, physalis pubescens flower, chamomile flower, peppermint flower, albizia flower, peony, violet flower, rosemary flower, roselle flower, oroxylum indicum flower, Japanese rhododendron, lemon grass flower, agrimony flower, clematis flower, calendula flower, gentian flower, cornflower, pear flower, luffa flower, rose flower, hyacinth dolichos flower, pine flower, pea flower, ginseng flower, angelica keiskei flower, bamboo shavings, polygonum multiflorum flower, gynostemma pentaphyllum flower, epimedium flower, eclipta flower, centella, houttuynia, magnolia flower, Chinese arborvitae flower, oyster flower, cassia flower, coptis, motherwort flower, yellow mustard flower, yellow meadowrue flower, mustard flower, schizonepeta flower, gynostemma pentaphylla flower, chrysanthemum flower, Chicory flower, torreya flower, mulberry flower, perilla flower, ginger flower, buckwheat flower, sunflower flower, field thistle flower, red peony flower, lotus flower, viola yedoensis flower, Chinese violet flower, Chinese daylily flower, wolfberry flower, hawthorn flower, dark plum flower, agastache rugosus flower, sea backthern's dropwort flower, hyacinth bean flower, figwort flower, magnolia flower, wild buckwheat flower, astragalus flower, echinacea flower, patrinia flower, string of safflower, cockscomb flower, cherry flower, balsam pear flower, Jerusalem artichoke flower, orchid, wintersweet flower, murraya jasminorage flower, hibiscus flower, orchid flower, spearmint flower, iris flower, lutea flower, magnolia flower, finger citron flower, michelia flower, common rush flower, shrub flower, glutinous rice flower, poplar flower, day lily flower, Japanese sesame flower, corn flower, myrtle flower, canary broom cypress flower, coltsfoot flower, Japanese buttercup flower, Japanese thistle flower, sunflower flower, tulip flower, alfalfa flower, tulip flower, quilt cover, vetch flower, lily flower, sweetgum flower, etc, One or more than two of chloranthus flower, bitter orange flower, oriental wormwood flower, stevia rebaudiana, dendrobium flower, blueberry flower and plum blossom.

3. The soy sauce having a blood sugar-regulating effect according to claim 2, characterized in that: the flowers of white thorn, golden flower sunflower, citrus flower, linden flower, lychee flower, sesame flower, cotton flower, oriental white fungus flower, eucalyptus flower, Chinese pulsatilla flower, eggplant flower, bushy knotweed, pale butterflybush flower, magnolia flower (bud), poplar flower (male inflorescence), liriodendron flower, mussel orchid, lev chrysanthemum flower, longan flower, lily flower, honeysuckle flower, chrysanthemum flower, wild chrysanthemum flower, snow chrysanthemum flower, marigold flower, kudzuvine flower, sophora flower, robinia flower, jujube flower, oleaster flower, ginkgo flower, peach flower, apricot flower, rose, gardenia flower, jasmine flower, hibiscus flower, sweet osmanthus flower, safflower, hop, areca nut flower, hibiscus flower, magnolia flower, lotus flower, pomegranate flower, sanchi flower, red sage flower, Chinese rose flower, flos rosae laevigatae, sophora flower, climbing flower, plum blossom, rose, forgetmenot, rhododendron, isatis root, lavender, camellia, safflower, lilac flower, forsythia flower, etc, Aloe flower, cactus flower, angelica flower, platycodon flower, burdock flower, ligusticum wallichii flower, holly flower, schisandra flower, pumpkin flower, licorice flower, trichosanthes flower, mustard flower, Chinese globeflower flower, negundo chastetree flower, photinia serrulata flower, Chinese flowering crabapple flower, linden flower, physalis pubescens flower, chamomile flower, peppermint flower, albizia flower, peony, violet flower, rosemary flower, roselle flower, oroxylum indicum flower, globe amaranth flower, lemon grass flower, agrimony flower, clematis flower, calendula flower, gentian flower, cornflower, pear flower, luffa flower, rose flower, hyacinth bean flower, pine flower, pea flower, ginseng flower, angelica keiskei flower, bamboo shavings, polygonum multiflorum flower, gynostemma pentaphylla flower, epimedium flower, eclipta flower, siberian solomonseal flower, heartleaf houttuynia herb, cassia flower, lateral flower, coptis, motherwort flower, Chinese violet flower, mustard flower, yellow meadowfoam flower, chicory flower, chrysanthemum flower, herba epimedii, chrysanthemum flower, ecliptae flower, chrysanthemum flower, eclipta flower, holly flower, chrysanthemum flower, lotus flower, kola flower, kohlrabi flower, holy flower, kola flower, kohlrabi flower, kola flower, kohlrabi flower, etc, Torreya flower, mulberry flower, perilla flower, ginger flower, buckwheat flower, sunflower flower, field thistle flower, red peony flower, lotus flower, violet flower, Chinese violet flower, wolfberry flower, hawthorn flower, dark plum flower, agastache flower, sea backthern flower, hyacinth dolichos flower, figwort flower, magnolia flower, wild buckwheat flower, astragalus flower, purple coneflower, patrinia flower, a string of safflower, cockscomb flower, cherry flower, balsam pear flower, Jerusalem artichoke flower, orchid, wintersweet flower, common jasminorange flower, canna flower, hibiscus flower, orchid, spearmint flower, butterfly flower, lutea, magnolia flower, finger citron flower, michelia flower, common rush flower, glutinous rice flower, poplar flower, day lily flower, wild sesame flower, corn flower, myrtle flower, caraway flower, coltsfoot flower, frangipani flower, Japanese thistle flower, alfalfa flower, tulip flower, alfalfa flower, ground lily flower, quilt cover, vetch flower, lily flower, lotus flower, lily flower, lotus, Chloranthus flower, bitter orange flower, oriental wormwood flower, stevia rebaudiana flower, dendrobium flower, blueberry flower and elm leaf plum flower are dry flowers.

4. The soy sauce having a blood sugar-regulating effect according to claim 2, characterized in that: the flowers of white thorn, golden flower sunflower, citrus flower, linden flower, lychee flower, sesame flower, cotton flower, oriental white fungus flower, eucalyptus flower, Chinese pulsatilla flower, eggplant flower, bushy knotweed, pale butterflybush flower, magnolia flower (bud), poplar flower (male inflorescence), liriodendron flower, mussel orchid, lev chrysanthemum flower, longan flower, lily flower, honeysuckle flower, chrysanthemum flower, wild chrysanthemum flower, snow chrysanthemum flower, marigold flower, kudzuvine flower, sophora flower, robinia flower, jujube flower, oleaster flower, ginkgo flower, peach flower, apricot flower, rose, gardenia flower, jasmine flower, hibiscus flower, sweet osmanthus flower, safflower, hop, areca nut flower, hibiscus flower, magnolia flower, lotus flower, pomegranate flower, sanchi flower, red sage flower, Chinese rose flower, flos rosae laevigatae, sophora flower, climbing flower, plum blossom, rose, forgetmenot, rhododendron, isatis root, lavender, camellia, safflower, lilac flower, forsythia flower, etc, Aloe flower, cactus flower, angelica flower, platycodon flower, burdock flower, ligusticum wallichii flower, holly flower, schisandra flower, pumpkin flower, licorice flower, trichosanthes flower, mustard flower, Chinese globeflower flower, negundo chastetree flower, photinia serrulata flower, Chinese flowering crabapple flower, linden flower, physalis pubescens flower, chamomile flower, peppermint flower, albizia flower, peony, violet flower, rosemary flower, roselle flower, oroxylum indicum flower, globe amaranth flower, lemon grass flower, agrimony flower, clematis flower, calendula flower, gentian flower, cornflower, pear flower, luffa flower, rose flower, hyacinth bean flower, pine flower, pea flower, ginseng flower, angelica keiskei flower, bamboo shavings, polygonum multiflorum flower, gynostemma pentaphylla flower, epimedium flower, eclipta flower, siberian solomonseal flower, heartleaf houttuynia herb, cassia flower, lateral flower, coptis, motherwort flower, Chinese violet flower, mustard flower, yellow meadowfoam flower, chicory flower, chrysanthemum flower, herba epimedii, chrysanthemum flower, ecliptae flower, chrysanthemum flower, eclipta flower, holly flower, chrysanthemum flower, lotus flower, kola flower, kohlrabi flower, holy flower, kola flower, kohlrabi flower, kola flower, kohlrabi flower, etc, Torreya flower, mulberry flower, perilla flower, ginger flower, buckwheat flower, sunflower flower, field thistle flower, red peony flower, lotus flower, violet flower, Chinese violet flower, wolfberry flower, hawthorn flower, dark plum flower, agastache flower, sea backthern flower, hyacinth dolichos flower, figwort flower, magnolia flower, wild buckwheat flower, astragalus flower, purple coneflower, patrinia flower, a string of safflower, cockscomb flower, cherry flower, balsam pear flower, Jerusalem artichoke flower, orchid, wintersweet flower, common jasminorange flower, canna flower, hibiscus flower, orchid, spearmint flower, butterfly flower, lutea, magnolia flower, finger citron flower, michelia flower, common rush flower, glutinous rice flower, poplar flower, day lily flower, wild sesame flower, corn flower, myrtle flower, caraway flower, coltsfoot flower, frangipani flower, Japanese thistle flower, alfalfa flower, tulip flower, alfalfa flower, ground lily flower, quilt cover, vetch flower, lily flower, lotus flower, lily flower, lotus flower, etc Chloranthus flower, daidaidai flower, oriental wormwood flower, stevia rebaudiana flower, dendrobium flower, blueberry flower and elm flower are fresh flowers.

5. The soy sauce having a blood sugar-regulating effect according to claim 1, characterized in that: the yeast is any one of brewery yeast, saccharomyces cerevisiae, beer yeast, candida tropicalis, candida utilis and fruit wine yeast containing viable bacteria concentration of not less than 200 hundred million thallus dry powder products per gram.

6. The soy sauce having a blood sugar-regulating effect according to claim 5, characterized in that: the dry powder products of the thalli of the brewer's yeast, the saccharomyces cerevisiae, the brewer's yeast, the candida tropicalis, the candida utilis and the fruit wine yeast can adopt corresponding culture media, are respectively cultured in respective independent culture systems through liquid fermentation equipment, then thalli in fermentation liquor are separated through high-speed centrifugation, bacterial sludge is dried through cold air or vacuum freeze drying, and the dry powder products of the brewer's yeast with the viable bacteria concentration of 200 per gram, the saccharomyces cerevisiae with the viable bacteria concentration of 200 hundred million per gram, the beer yeast with the viable bacteria concentration of 200 hundred million per gram, the candida tropicalis with the viable bacteria concentration of 200 hundred million per gram, the candida utilis with the viable bacteria concentration of 200 hundred million per gram and the fruit wine yeast with the viable bacteria concentration of 200 hundred million per gram are obtained.

7. The soy sauce having a blood sugar-regulating effect according to claim 1, characterized in that: the crushing is ultramicro crushing; preferably, a vibratory micronizer is used.

8. The soy sauce having a blood sugar-regulating effect according to claim 1, characterized in that: a wrapping type presser is selected for pressing; the centrifugal separation is preferably performed by using a horizontal screw centrifuge.

9. The soy sauce having a blood sugar-regulating effect according to claim 1, characterized in that: the filtration is carried out by using diatomite; the fine filtration adopts a membrane with the aperture less than 0.25 mu m for filtration.

10. The soy sauce having a blood sugar-regulating effect according to claim 1, characterized in that: the concentration adopts a vacuum rotary evaporator, a tubular evaporation concentrator or a plate evaporation concentrator; the concentration conditions are preferably 60 ℃ to 65 ℃ and-0.07 MPa to-0.09 MPa.

11. The soy sauce with blood sugar regulating effect as claimed in claim 1, which is prepared from the following raw materials and mixture ratio, wherein the raw materials are dry jerusalem artichoke, plant flowers, saccharomycetes and the existing soy sauce according to the following ratio: and (3) plant and flower: yeast: the existing soy sauce is 8-15: 5-10: 3.5-5.5:100, weighing raw materials, respectively crushing clean and dry jerusalem artichoke and plant flowers into 150-300 meshes of powder, mixing, putting the powder into a fermentation tank, adding purified water with the weight 10 times of that of the raw materials, heating to 50 ℃, preserving heat, soaking for 4 hours, continuously heating to 100 ℃, boiling for 10 minutes, then cooling to below 40 ℃, adding yeast with the formula amount, fermenting for 12 hours at 37-39 ℃, stirring for 1 time for 3 hours during the fermentation period, regulating the temperature of the feed liquid to 12-14 ℃, delaying the fermentation for 16-18 days, stirring for 1 time every 2 hours during the fermentation period, stirring for 15-30 minutes, squeezing to obtain juice after the fermentation is finished, centrifugally separating the juice, centrifuging at the rotating speed of 6000-8000rpm, taking supernatant, heating the supernatant to 100 ℃, boiling for 10 minutes, standing for 24 hours in an environment at the temperature of 0-4 ℃, then filtering and fine filtering are respectively carried out, then the filtrate is concentrated to clear paste with the specific gravity of 1.40 at 50-70 ℃ and minus 0.06 MPa-minus 0.1MPa for 50 ℃, the obtained clear paste is added into the prior soy sauce with the formula amount, and the mixture is fully mixed and aged for 1 week at the temperature of 3-5 ℃ to obtain the soy sauce.

12. A method for producing the soy sauce having a blood sugar-regulating effect according to any one of claims 1, 2, 5, 7, 8, 9 and 10.