CN113768127A - 一种酱油汁复合调味料 - Google Patents
一种酱油汁复合调味料 Download PDFInfo
- Publication number
- CN113768127A CN113768127A CN202110865014.XA CN202110865014A CN113768127A CN 113768127 A CN113768127 A CN 113768127A CN 202110865014 A CN202110865014 A CN 202110865014A CN 113768127 A CN113768127 A CN 113768127A
- Authority
- CN
- China
- Prior art keywords
- parts
- soy sauce
- bamboo fungus
- leaves
- tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 58
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 31
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 19
- 239000002131 composite material Substances 0.000 title description 3
- 241000233866 Fungi Species 0.000 claims abstract description 54
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 52
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 52
- 241001330002 Bambuseae Species 0.000 claims abstract description 52
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 52
- 239000011425 bamboo Substances 0.000 claims abstract description 52
- 241000723346 Cinnamomum camphora Species 0.000 claims abstract description 45
- 239000000284 extract Substances 0.000 claims abstract description 43
- 150000001875 compounds Chemical class 0.000 claims abstract description 42
- 102000004190 Enzymes Human genes 0.000 claims abstract description 32
- 108090000790 Enzymes Proteins 0.000 claims abstract description 32
- 229940088598 enzyme Drugs 0.000 claims abstract description 32
- 238000002156 mixing Methods 0.000 claims abstract description 29
- 238000002360 preparation method Methods 0.000 claims abstract description 27
- 235000009024 Ceanothus sanguineus Nutrition 0.000 claims abstract description 19
- 240000003553 Leptospermum scoparium Species 0.000 claims abstract description 19
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 19
- 235000015205 orange juice Nutrition 0.000 claims abstract description 16
- 239000002002 slurry Substances 0.000 claims abstract description 16
- 239000004365 Protease Substances 0.000 claims abstract description 15
- 229940106157 cellulase Drugs 0.000 claims abstract description 15
- 238000001914 filtration Methods 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 15
- ZPUCINDJVBIVPJ-LJISPDSOSA-N cocaine Chemical compound O([C@H]1C[C@@H]2CC[C@@H](N2C)[C@H]1C(=O)OC)C(=O)C1=CC=CC=C1 ZPUCINDJVBIVPJ-LJISPDSOSA-N 0.000 claims abstract description 14
- 229910001254 electrum Inorganic materials 0.000 claims abstract description 14
- 239000010940 green gold Substances 0.000 claims abstract description 14
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 10
- 108091005658 Basic proteases Proteins 0.000 claims abstract description 8
- 101710166469 Endoglucanase Proteins 0.000 claims abstract description 8
- 108090000526 Papain Proteins 0.000 claims abstract description 8
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 8
- 230000007062 hydrolysis Effects 0.000 claims abstract description 8
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 8
- 230000003301 hydrolyzing effect Effects 0.000 claims abstract description 8
- 230000000415 inactivating effect Effects 0.000 claims abstract description 8
- 229940055729 papain Drugs 0.000 claims abstract description 8
- 235000019834 papain Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 14
- 238000000605 extraction Methods 0.000 claims description 14
- 239000000706 filtrate Substances 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 14
- 239000002904 solvent Substances 0.000 claims description 14
- 108010059892 Cellulase Proteins 0.000 claims description 7
- 108091005804 Peptidases Proteins 0.000 claims description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 235000019419 proteases Nutrition 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 238000002604 ultrasonography Methods 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 7
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 claims description 2
- 229960000846 camphor Drugs 0.000 claims description 2
- 229930008380 camphor Natural products 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims 5
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 241001122767 Theaceae Species 0.000 description 26
- 235000013305 food Nutrition 0.000 description 8
- 241001313710 Dictyophora indusiata Species 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 239000013543 active substance Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 241001313734 Dictyophora Species 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000007365 immunoregulation Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- ZQSIJRDFPHDXIC-UHFFFAOYSA-N Daidzein Natural products C1=CC(O)=CC=C1C1=COC2=CC(O)=CC=C2C1=O ZQSIJRDFPHDXIC-UHFFFAOYSA-N 0.000 description 2
- GMTUGPYJRUMVTC-UHFFFAOYSA-N Daidzin Natural products OC(COc1ccc2C(=O)C(=COc2c1)c3ccc(O)cc3)C(O)C(O)C(O)C=O GMTUGPYJRUMVTC-UHFFFAOYSA-N 0.000 description 2
- KYQZWONCHDNPDP-UHFFFAOYSA-N Daidzoside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 KYQZWONCHDNPDP-UHFFFAOYSA-N 0.000 description 2
- 241001313708 Dictyophora phalloidea Species 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- ZCOLJUOHXJRHDI-FZHKGVQDSA-N Genistein 7-O-glucoside Natural products O([C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)c1cc(O)c2C(=O)C(c3ccc(O)cc3)=COc2c1 ZCOLJUOHXJRHDI-FZHKGVQDSA-N 0.000 description 2
- CJPNHKPXZYYCME-UHFFFAOYSA-N Genistin Natural products OCC1OC(Oc2ccc(O)c3OC(=CC(=O)c23)c4ccc(O)cc4)C(O)C(O)C1O CJPNHKPXZYYCME-UHFFFAOYSA-N 0.000 description 2
- YCUNGEJJOMKCGZ-UHFFFAOYSA-N Pallidiflorin Natural products C1=CC(OC)=CC=C1C1=COC2=CC=CC(O)=C2C1=O YCUNGEJJOMKCGZ-UHFFFAOYSA-N 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- KYQZWONCHDNPDP-QNDFHXLGSA-N daidzein 7-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 KYQZWONCHDNPDP-QNDFHXLGSA-N 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 230000002538 fungal effect Effects 0.000 description 2
- ZCOLJUOHXJRHDI-CMWLGVBASA-N genistein 7-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 ZCOLJUOHXJRHDI-CMWLGVBASA-N 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 241000675108 Citrus tangerina Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 210000003815 abdominal wall Anatomy 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 210000003719 b-lymphocyte Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 239000000287 crude extract Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 210000002865 immune cell Anatomy 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000002440 industrial waste Substances 0.000 description 1
- 230000015788 innate immune response Effects 0.000 description 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 229930013032 isoflavonoid Natural products 0.000 description 1
- 150000003817 isoflavonoid derivatives Chemical class 0.000 description 1
- 235000012891 isoflavonoids Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 210000002540 macrophage Anatomy 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000000822 natural killer cell Anatomy 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000002699 waste material 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
-
- 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
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
本发明公开了一种酱油汁复合调味料,包括以下质量份的原料:酱油50‑80份、青金桔果汁3‑5份、竹荪提取液8‑12份、茶树叶以及樟树叶提取物3‑5份;其中,所述酱油的制备中所需大豆需要经过第一复合酶对其进行酶解处理,所述第一复合酶是由木瓜蛋白酶、碱性蛋白酶、纤维素酶和果胶酶等比例混合而成;所述竹荪提取液的制备方法如下;首先,竹荪洗净、切块,经加水后进行机械粉碎,蒸煮,室温下冷却,得到竹荪浆料;再,采用第二复合酶对得到的竹荪浆料进行水解,水解完成后灭活,滤去残渣,得到竹荪提取液。本发明保证酱油的正常的调味功能的同时,提高酱油的营养成分的利用率。
Description
技术领域
本发明涉及调味料技术领域,具体涉及一种酱油汁复合调味料。
背景技术
复合调味料,是用两种或两种以上的调味品配置,经特殊加工而成的调味料。目前,在中国的食品加工中都广泛使用复合调味料,几乎没有复合调味料的运用就没有丰富多彩、风格迥异的食品,因此“复合调味料”在我国食品工业中具有举足轻重的地位。
通过高科技的分析得知,在我国传统酿制的酱油中由于微生物菌群的作用,其中含有生理活性物质为异黄酮类(大豆苷、染料木苷)、黄酮类及ACE活性肽物质等,这些至微之量,显呈大功能的活性物质具抗癌、抗氧化、抗衰老、消除体内活性氧自由基等潜在的保健食品之路。但是,酱油中的有效成分更多的是留存在油渣中,但是因其颜色深、杂质多、气味重等原因,将其作为工业垃圾处理掉,造成酱油中的营养成分没有得到充分的利用,造成巨大的浪费。
发明内容
本发明的目的在于针对现有技术的不足之处,提供一种酱油汁复合调味料,旨在保证酱油的正常的调味功能的同时,提高酱油的营养成分的利用率。
为实现上述目的,本发明采用的技术方案为:一种酱油汁复合调味料,包括以下质量份的原料:酱油50-80份、青金桔果汁3-5份、竹荪提取液8-12份、茶树叶以及樟树叶提取物3-5份;
其中,所述酱油的制备中所需大豆需要经过第一复合酶对其进行酶解处理,所述第一复合酶是由木瓜蛋白酶、碱性蛋白酶、纤维素酶和果胶酶等比例混合而成;
所述竹荪提取液的制备方法如下;首先,竹荪洗净、切块,经加水后进行机械粉碎,蒸煮,室温下冷却,得到竹荪浆料;再,采用第二复合酶对得到的竹荪浆料进行水解,水解完成后灭活,滤去残渣,得到竹荪提取液。
进一步,所述第二复合酶是由纤维素酶和蛋白酶等比例混合而成。
进一步,所述茶树叶和樟树叶提取物的制备方式如下:
将茶树叶和樟树叶在40-50℃下烘干,按质量取60-70份茶树叶,30-40份樟树叶,充分粉碎成粉末,将所得粉末与提取溶剂按质量比1:7-12的比例混合,浸泡24-72小时;
在40-50℃下超声提取45-60min,过滤,得滤液和滤渣;将滤渣按照相同的方法重复提取1-3次,结束后合并滤液,0-50℃真空浓缩,即得到茶树叶和樟树叶的提取物。
进一步,所述提取溶剂是含1.0-3.0%盐酸和70-90%乙醇的溶液。
进一步,包括以下质量份的原料:酱油50份、青金桔果汁3份、竹荪提取液8份、茶树叶以及樟树叶提取物3份。
进一步,包括以下质量份的原料:酱油65份、青金桔果汁4份、竹荪提取液10份、茶树叶以及樟树叶提取物4份。
进一步,包括以下质量份的原料:酱油80份、青金桔果汁5份、竹荪提取液12份、茶树叶以及樟树叶提取物5份。
本发明的有益效果;
本发明通过复合酶对大豆进行酶解后,可在酱油的制作过程中对大豆的进行充分利用,不会产生酱油渣,因此不仅节省了原料,而且使酱油的营养更加全面,酱油的营养成分利用率得到有效的提高。
竹荪是担子菌亚门层菌纲鬼笔目鬼笔科竹荪属真菌的统称,食用竹荪含有多种营养成分,是一类典型的“天然、营养和多功能”食品。竹荪为高蛋白、多氨基酸、营养丰富的食药兼用的真菌。竹荪菌体的检测显示菌体含有21种氨基酸,8种为人体所必需氨基酸,还可以从竹荪子实体中分离到7种多糖。竹荪具有滋补强壮、益气补脑、宁神健体、补气养阴、润肺止咳以及清热利湿等功效,竹荪能够保护肝脏,减少腹壁脂肪的积存。真菌多糖,尤其是食药用真菌多糖具有显著的免疫调节作用和抗肿瘤活性,其能激活T、B淋巴细胞、巨噬细胞、自然杀伤细胞等免疫细胞,广泛地刺激机体的特异性和非特异性免疫反应,增强机体免疫调节能力。竹荪子实体或发酵菌丝粗提物及纯多糖均有明显的免疫调节作用。其中含有生理活性物质为异黄酮类(大豆苷、染料木苷)、黄酮类及ACE活性肽物质等,这些至微之量,显呈大功能的活性物质具抗癌、抗氧化、抗衰老、消除体内活性氧自由基等潜在的保健食品之路。
本发明将用高效酶解技术对竹荪进行分解,以使其中的鲜味物质和功能性物质有效的释放出来,最后把干燥产品与普通酱油配比起来,使两者有机的结合起来,互相补充,以达到复合调味料的基本要求,并增加了酱油的功能性、口感和鲜味。
青金桔果汁可理气,解郁,化痰,止渴,消食,醒酒,能增强机体抗寒能力,可以防治感冒、桔降低血脂。青金桔果汁加入风道酱油汁复合调味料中,有利于调动其中的鲜味,还可以做到保健的作用。
茶树叶和樟树叶提取物具有极强的防腐效果,可减少酱油制备过程防腐剂的添加,提高酱油汁复合调味料的风味口感,提高了食品的安全性。
具体实施方式
下面将结合本发明的部分实施例,对本发明的技术方案进行清楚、完整地描述。
实施例1
一种酱油汁复合调味料,包括以下质量份的原料:酱油50份、青金桔果汁3份、竹荪提取液8份、茶树叶以及樟树叶提取物3份。
其中,所述酱油的制备中所需大豆需要经过第一复合酶对其进行酶解处理,所述第一复合酶是由木瓜蛋白酶、碱性蛋白酶、纤维素酶和果胶酶等比例混合而成。
所述竹荪提取液的制备方法如下;首先,竹荪洗净、切块,经加水后进行机械粉碎,蒸煮,室温下冷却,得到竹荪浆料;再,采用第二复合酶对得到的竹荪浆料进行水解,水解完成后灭活,滤去残渣,得到竹荪提取液;所述第二复合酶是由纤维素酶和蛋白酶等比例混合而成。
所述茶树叶和樟树叶提取物的制备方式如下:
将茶树叶和樟树叶在40℃下烘干,按质量取60份茶树叶,30份樟树叶,充分粉碎成粉末,将所得粉末与提取溶剂按质量比1:7的比例混合,浸泡24小时;
在40℃下超声提取45min,过滤,得滤液和滤渣;将滤渣按照相同的方法重复提取1次,结束后合并滤液,0℃真空浓缩,即得到茶树叶和樟树叶的提取物。
上述提取溶剂是含1.0%盐酸和70%乙醇的溶液。
实施例2
一种酱油汁复合调味料,包括以下质量份的原料:酱油55份、青金桔果汁3.5份、竹荪提取液9份、茶树叶以及樟树叶提取物3.5份;
其中,所述酱油的制备中所需大豆需要经过第一复合酶对其进行酶解处理,所述第一复合酶是由木瓜蛋白酶、碱性蛋白酶、纤维素酶和果胶酶等比例混合而成。
所述竹荪提取液的制备方法如下;首先,竹荪洗净、切块,经加水后进行机械粉碎,蒸煮,室温下冷却,得到竹荪浆料;再,采用第二复合酶对得到的竹荪浆料进行水解,水解完成后灭活,滤去残渣,得到竹荪提取液;所述第二复合酶是由纤维素酶和蛋白酶等比例混合而成。
所述茶树叶和樟树叶提取物的制备方式如下:
将茶树叶和樟树叶在42℃下烘干,按质量取62份茶树叶,32份樟树叶,充分粉碎成粉末,将所得粉末与提取溶剂按质量比1:8的比例混合,浸泡30小时;
在42℃下超声提取48min,过滤,得滤液和滤渣;将滤渣按照相同的方法重复提取2次,结束后合并滤液,10℃真空浓缩,即得到茶树叶和樟树叶的提取物。
上述提取溶剂是含1.5%盐酸和75%乙醇的溶液。
实施例3
一种酱油汁复合调味料,包括以下质量份的原料:酱油65份、青金桔果汁4份、竹荪提取液10份、茶树叶以及樟树叶提取物4份;
其中,所述酱油的制备中所需大豆需要经过第一复合酶对其进行酶解处理,所述第一复合酶是由木瓜蛋白酶、碱性蛋白酶、纤维素酶和果胶酶等比例混合而成。
所述竹荪提取液的制备方法如下;首先,竹荪洗净、切块,经加水后进行机械粉碎,蒸煮,室温下冷却,得到竹荪浆料;再,采用第二复合酶对得到的竹荪浆料进行水解,水解完成后灭活,滤去残渣,得到竹荪提取液。所述第二复合酶是由纤维素酶和蛋白酶等比例混合而成。
所述茶树叶和樟树叶提取物的制备方式如下:
将茶树叶和樟树叶在45℃下烘干,按质量取65份茶树叶,35份樟树叶,充分粉碎成粉末,将所得粉末与提取溶剂按质量比1:10的比例混合,浸泡45小时;
在45℃下超声提取50min,过滤,得滤液和滤渣;将滤渣按照相同的方法重复提取2次,结束后合并滤液,25℃真空浓缩,即得到茶树叶和樟树叶的提取物。其中,所述提取溶剂是含2.0%盐酸和70%乙醇的溶液。
实施例4
一种酱油汁复合调味料,包括以下质量份的原料:酱油75份、青金桔果汁4.5份、竹荪提取液11份、茶树叶以及樟树叶提取物4.5份;其中,所述酱油的制备中所需大豆需要经过第一复合酶对其进行酶解处理,所述第一复合酶是由木瓜蛋白酶、碱性蛋白酶、纤维素酶和果胶酶等比例混合而成。
所述竹荪提取液的制备方法如下;首先,竹荪洗净、切块,经加水后进行机械粉碎,蒸煮,室温下冷却,得到竹荪浆料;再,采用第二复合酶对得到的竹荪浆料进行水解,水解完成后灭活,滤去残渣,得到竹荪提取液。所述第二复合酶是由纤维素酶和蛋白酶等比例混合而成。
所述茶树叶和樟树叶提取物的制备方式如下:
将茶树叶和樟树叶在48℃下烘干,按质量取68份茶树叶,38份樟树叶,充分粉碎成粉末,将所得粉末与提取溶剂按质量比1:11的比例混合,浸泡68小时;
在48℃下超声提取55min,过滤,得滤液和滤渣;将滤渣按照相同的方法重复提取3次,结束后合并滤液,48℃真空浓缩,即得到茶树叶和樟树叶的提取物。所述提取溶剂是含2.8%盐酸和85%乙醇的溶液。
实施例5
一种酱油汁复合调味料,包括以下质量份的原料:酱油80份、青金桔果汁5份、竹荪提取液12份、茶树叶以及樟树叶提取物5份;其中,所述酱油的制备中所需大豆需要经过第一复合酶对其进行酶解处理,所述第一复合酶是由木瓜蛋白酶、碱性蛋白酶、纤维素酶和果胶酶等比例混合而成。
所述竹荪提取液的制备方法如下;首先,竹荪洗净、切块,经加水后进行机械粉碎,蒸煮,室温下冷却,得到竹荪浆料;再,采用第二复合酶对得到的竹荪浆料进行水解,水解完成后灭活,滤去残渣,得到竹荪提取液。所述第二复合酶是由纤维素酶和蛋白酶等比例混合而成。
所述茶树叶和樟树叶提取物的制备方式如下:
将茶树叶和樟树叶在50℃下烘干,按质量取70份茶树叶,40份樟树叶,充分粉碎成粉末,将所得粉末与提取溶剂按质量比1:12的比例混合,浸泡72小时;
在50℃下超声提取60min,过滤,得滤液和滤渣;将滤渣按照相同的方法重复提取3次,结束后合并滤液,50℃真空浓缩,即得到茶树叶和樟树叶的提取物。所述提取溶剂是含3.0%盐酸和90%乙醇的溶液。
以上所述仅是本发明所公开的一种酱油汁复合调味料的部分优选实施方式,应当指出,对于本领域的普通技术人员来说,在不脱离本发明创造构思的前提下,还可以做出若干变形和改进,这些都属于本发明的保护范围。
Claims (7)
1.一种酱油汁复合调味料,其特征在于,包括以下质量份的原料:酱油50-80份、青金桔果汁3-5份、竹荪提取液8-12份、茶树叶以及樟树叶提取物3-5份;
其中,所述酱油的制备中所需大豆需要经过第一复合酶对其进行酶解处理,所述第一复合酶是由木瓜蛋白酶、碱性蛋白酶、纤维素酶和果胶酶等比例混合而成;
所述竹荪提取液的制备方法如下;首先,竹荪洗净、切块,经加水后进行机械粉碎,蒸煮,室温下冷却,得到竹荪浆料;再,采用第二复合酶对得到的竹荪浆料进行水解,水解完成后灭活,滤去残渣,得到竹荪提取液。
2.根据权利要求1所述一种酱油汁复合调味料,其特征在于,所述第二复合酶是由纤维素酶和蛋白酶等比例混合而成。
3.根据权利要求1所述一种酱油汁复合调味料,其特征在于,所述茶树叶和樟树叶提取物的制备方式如下:
将茶树叶和樟树叶在40-50℃下烘干,按质量取60-70份茶树叶,30-40份樟树叶,充分粉碎成粉末,将所得粉末与提取溶剂按质量比1:7-12的比例混合,浸泡24-72小时;
在40-50℃下超声提取45-60min,过滤,得滤液和滤渣;将滤渣按照相同的方法重复提取1-3次,结束后合并滤液,0-50℃真空浓缩,即得到茶树叶和樟树叶的提取物。
4.根据权利要求3所述一种酱油汁复合调味料,其特征在于,所述提取溶剂是含1.0-3.0%盐酸和70-90%乙醇的溶液。
5.根据权利要求1所述一种酱油汁复合调味料,其特征在于,包括以下质量份的原料:酱油50份、青金桔果汁3份、竹荪提取液8份、茶树叶以及樟树叶提取物3份。
6.根据权利要求1所述一种酱油汁复合调味料,其特征在于,包括以下质量份的原料:酱油65份、青金桔果汁4份、竹荪提取液10份、茶树叶以及樟树叶提取物4份。
7.根据权利要求1所述一种酱油汁复合调味料,其特征在于,包括以下质量份的原料:酱油80份、青金桔果汁5份、竹荪提取液12份、茶树叶以及樟树叶提取物5份。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110865014.XA CN113768127A (zh) | 2021-07-29 | 2021-07-29 | 一种酱油汁复合调味料 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110865014.XA CN113768127A (zh) | 2021-07-29 | 2021-07-29 | 一种酱油汁复合调味料 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN113768127A true CN113768127A (zh) | 2021-12-10 |
Family
ID=78836514
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202110865014.XA Pending CN113768127A (zh) | 2021-07-29 | 2021-07-29 | 一种酱油汁复合调味料 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN113768127A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN116098278A (zh) * | 2023-02-21 | 2023-05-12 | 贵州金蟾大山生物科技有限责任公司 | 一种红托竹荪菌托调味品及其制备方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101849664A (zh) * | 2010-04-13 | 2010-10-06 | 李锦记(新会)食品有限公司 | 茶风味酱油 |
CN102318815A (zh) * | 2011-08-22 | 2012-01-18 | 天津市兰氏调味品有限公司 | 一种复合酶解大豆半固态生抽型调味料的制造工艺 |
CN103584253A (zh) * | 2013-11-13 | 2014-02-19 | 湖南科技大学 | 一种以芥菜叶和樟树叶为原料的天然防腐剂、制备方法及其用途 |
CN106858510A (zh) * | 2017-01-18 | 2017-06-20 | 华南理工大学 | 一种功能性竹荪酱油复合调味料及其制备方法 |
CN110537693A (zh) * | 2018-05-28 | 2019-12-06 | 海南省粮油科学研究所 | 一种青金桔果汁复合调味料及其制备方法 |
-
2021
- 2021-07-29 CN CN202110865014.XA patent/CN113768127A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101849664A (zh) * | 2010-04-13 | 2010-10-06 | 李锦记(新会)食品有限公司 | 茶风味酱油 |
CN102318815A (zh) * | 2011-08-22 | 2012-01-18 | 天津市兰氏调味品有限公司 | 一种复合酶解大豆半固态生抽型调味料的制造工艺 |
CN103584253A (zh) * | 2013-11-13 | 2014-02-19 | 湖南科技大学 | 一种以芥菜叶和樟树叶为原料的天然防腐剂、制备方法及其用途 |
CN106858510A (zh) * | 2017-01-18 | 2017-06-20 | 华南理工大学 | 一种功能性竹荪酱油复合调味料及其制备方法 |
CN110537693A (zh) * | 2018-05-28 | 2019-12-06 | 海南省粮油科学研究所 | 一种青金桔果汁复合调味料及其制备方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN116098278A (zh) * | 2023-02-21 | 2023-05-12 | 贵州金蟾大山生物科技有限责任公司 | 一种红托竹荪菌托调味品及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101430591B1 (ko) | 발효 화장품 | |
WO2020177421A1 (zh) | 一种结合复合酶解的两步式蛹虫草酵素的发酵制备方法 | |
CN103540493A (zh) | 一种灵芝茶酒的配制方法 | |
CN114009764A (zh) | 一种黄精的发酵制备方法 | |
CN113768127A (zh) | 一种酱油汁复合调味料 | |
CN104382127B (zh) | 一种黑蒜蜂蜜醋饮料 | |
CN105394680A (zh) | 一种具改善皮肤功效的龟苓膏及其制备方法 | |
CN113317374A (zh) | 一种发酵型饮料的制备方法 | |
CN113040366A (zh) | 一种使用香菇制备的酱油及制备方法 | |
JP5636199B2 (ja) | アムラの渋味を低減する方法 | |
CN106307459A (zh) | 一种营养保健酱油的制作方法 | |
CN103431100B (zh) | 一种具有保健养生作用的芦笋饮料 | |
CN108041357B (zh) | 一种天然植物类多功能营养饮料及其制备方法 | |
KR101508726B1 (ko) | 황기 및 표고버섯을 포함하는 간장 제조방법 | |
KR20200023053A (ko) | 베타글루칸 분말, 키토산 분말, 아세로라 추출분말, 영지버섯자실체 추출분말, 잎새버섯 분말, 표고버섯균사체 분말, 구기자 분말, 알로에 분말, 당귀 추출분말 및 인삼 추출분말을 포함하는 분말 형태의 종합영양보조식품 | |
KR102377528B1 (ko) | 홍국쌀 떡의 제조방법 및 이에 의해 제조된 홍국쌀 떡 | |
CN108634314A (zh) | 一种铁皮石斛刺梨含片的制作方法 | |
CN114452357A (zh) | 一种含六堡茶具有降血脂降血糖作用的制剂及其制备方法 | |
AU2020273309A1 (en) | Method For Preparation Of Ginseng-Chicken Stew Using Curing Agent | |
KR19980068379A (ko) | 천마 함유 가공 식품의 제조방법 | |
CN112813125A (zh) | 一种核桃肽的制备方法 | |
CN112956676A (zh) | 一种葛根酱油的制备方法 | |
KR101753085B1 (ko) | 간기능 개선용 한방발효제품 및 그 제조방법 | |
CN105475489A (zh) | 一种沙棘果酱乳酸饮料 | |
CN108782870A (zh) | 一种抗肿瘤保健茶及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |