CN1264426C

CN1264426C - Process for producing wolfberry health soy sauce

Info

Publication number: CN1264426C
Application number: CNB2004100554456A
Authority: CN
Inventors: 张铁
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-07-28
Filing date: 2004-07-28
Publication date: 2006-07-19
Anticipated expiration: 2024-07-28
Also published as: CN1586291A

Abstract

The present invention relates to a production technology for medlar healthcare sauce. On the basis of the traditional production technology of sauce, fresh medlar juice is added in the processes of the sauce entering a tank for fermentation and preparation after fermentation to obtain the medlar healthcare sauce. Thus, a new member is added to the sauce family. Simultaneously, the present invention provides a novel use method for medlar. The medlar healthcare sauce obtained by the method of the present invention has the functions of traditional sauce and has the functions of the medlar in strengthening immunity and regulating immunity and the efficts of reducing blood lipid, resisting fatty liver, resisting tumors, resisting aging, invigorating the kidney, etc. Particularly, two modes of fermentation and direct preparation are used in the addition of the medlar in the present invention, which sufficiently extracts and uses various effective components in the medlar and regulates the mouth feeling of the medlar healthcare sauce. The product has high regulation, healthcare and nutrition value.

Description

The production technology of Chinese wolfberry health-care soy sauce

Technical field

The present invention relates to the production technology of soy sauce, particularly relate to a kind of production technology of Chinese wolfberry health-care soy sauce.

Background technology

Contain rich in amino acid in the soy sauce, can remove to oppress fishy smell, the mediation dish improves a poor appetite, and all the time, soy sauce has been gone on huge numbers of families' dining table as common flavouring.In recent years, some national nutritionists have done concrete research to people's edible soy sauce, find that soy sauce has the effect of unique cancer-resisting: the research as Univ Wisconsin-Madison USA is pointed out, the phytoestrogen that contains in the soy sauce can effectively suppress the generation of human body inner estrogen, in case and the too high generation that will cause breast cancer of the estrogen level of human body; Contain abundant lecithin in the soy sauce, can improve body metabolism ability and immunocompetence,, especially certain effect is arranged preventing and treating breast cancer for anti-curing cancers; In the soy sauce contained different in ketone, can reduce human body 10% cholesterol, reduce the danger of suffering from angiocardiopathy, can also slow down even stop growth of tumor or the like.The researcher of Singapore points out, can produce a kind of natural antioxidant content in cooking soy sauce commonly used in appointing, and it helps to reduce the infringement of radical pair human body, and antioxidants such as vitamin C that its function ratio is common and E are big tens times.Free radical is the metabolite that causes cytometaplasia.Show according to result of study, the effect of the inhibition free radical that a wee bit soy sauce is reached is suitable with one glass of claret.Especially surprisingly, soy sauce can constantly be eliminated free radical, has just stopped behind free radical that eliminating certain deal unlike vitamin C and E.

This shows that soy sauce occupies important status in daily life, and can more and more be subject to people's attention.But, the employed soy sauce of our daily life, all be to adopt the manufacturing of traditional zymotic technology, be raw material promptly with soybean and/or defatted soybean, wheat and/or wheat bran, through the liquid flavoring with special color that microbial fermentation is made, this soy sauce is single, does not have the specific nutrition composition, under the situation of the diversification of consumer demand, can't satisfy market demand.

Summary of the invention

Purpose of the present invention just is to provide that a kind of soy sauce new product---the production technology of Chinese wolfberry health-care soy sauce, products obtained therefrom not only have the multiple function of traditional soy sauce, the peculiar function that also has matrimony vine and had.

The present invention is achieved through the following technical solutions:

A kind of production technology of Chinese wolfberry health-care soy sauce, its technical process is after dregs of beans and wheat bran are mixed, pulverize, add the long-pending infiltration of water-water reactor, obtain the finished product soy sauce again after boiling, aerated koji making, fermentation, pouring oil, allotment, sterilization, it is characterized in that: the weight ratio according to the 5%-15% of the 15%-25% of inventory and raw sauce adds fresh lycium chinense juice respectively in above-mentioned zymotechnique and allocating technology process;

Above-mentioned dregs of beans and wheat bran are according to 1.5-2: 1 ratio is mixed.

The present invention adds fresh lycium chinense juice based on the production technology of traditional soy sauce in the allocation process after its pit entry fermentation and fermentation, obtains the Chinese wolfberry health-care soy sauce, thereby for soy sauce family has added the newcomer, also provides new using method for matrimony vine simultaneously.The Chinese wolfberry health-care soy sauce that obtains by the inventive method had both had the function of traditional soy sauce, have effects such as enhancing immunity that matrimony vine has and immunoloregulation function, reducing blood lipid, AFL, antitumor, anti-ageing, kidney tonifying again, especially the present invention has adopted fermentation and has directly allocated dual mode the interpolation of matrimony vine, not only make the various active ingredients in the matrimony vine fully be extracted, utilize, make product itself have very high conditioning, health care, nutritive value, can adjust the mouthfeel of Chinese wolfberry health-care soy sauce again.

Check station check through Ningxia Hui Autonomous Region's food quality supervision, its soluble saltless solid content is 12.10g/100ml, total nitrogen content is 1.01g/100ml, amino acid nitrogen content is 0.49g/100ml, lead content is (in Pb) 0.1mg/kg, arsenic content (in As) does not detect, benzoic acid content is 0.84g/kg, sorbic acid does not detect, total acid content is (in lactic acid) 1.39g/100ml, coliform＜30/100ml, pathogenic bacteria do not detect, and meet national food hygienic standard fully.

The specific embodiment

Embodiment 1

1. raw material is prepared: select 720 jin of dregs of beans, 480 jin in wheat bran is pulverized, is mixed, and adds about 560 jin water, piles up and soaks into 5 to 20 hours;

2. material cooking: will moisten mixed material dregs of beans behind the water and wheat bran and go in the steaming stock pot atmospheric cooking about 2 to 2.5 hours, stewing about 2-3 hour, take the dish out of the pot, the back raw material that takes the dish out of the pot is bronzing, has beany flavour;

3. aerated koji making: the grog of boiling is dried in the air in factory site clean, that do not have assorted bacterium and clean with clear water, ratio according to inventory 0.3% inserts soy sauce koji then, 37-40 ℃ of control inoculation temperature, 30-37 ℃ of following aerated koji making 48 hours, the bent unstrained spirits of gained became block, pinches it with hand then, Qu Shusong, the inner white mycelia is luxuriant, and deposits the spore of light yellow green, no grey black or brown sandwich;

4. fermentation: get the fresh lycium chinense juice (being preferably 20%) of raw material gross weight 15%-20% and the salt solution (concentration is 1.5%) of material quantity 65%, admix bent unstrained spirits and make the sauce unstrained spirits, go into fermentation vat, 42-45 ℃ of condition bottom fermentation 18-22 days;

5. drench oil: ripe unstrained spirits is moved into drench the pond, add 80-90 ℃ trickle, soak and drenched raw sauce in 18-20 hour;

6. allotment: the fresh lycium chinense juice with 15%-25% (being preferably 20%) is allocated with raw sauce;

7. after sterilization, be Chinese wolfberry health-care soy sauce of the present invention.

Claims

1. the production technology of a Chinese wolfberry health-care soy sauce, its technical process is after dregs of beans and wheat bran are mixed, pulverize, add the long-pending infiltration of water-water reactor, obtain the finished product soy sauce again after boiling, aerated koji making, fermentation, pouring oil, allotment, sterilization, it is characterized in that: the weight ratio according to the 5%-15% of the 15%-25% of inventory and raw sauce adds fresh lycium chinense juice respectively in above-mentioned zymotechnique and allocating technology process.

2. according to the production technology of the described Chinese wolfberry health-care soy sauce of claim 1, it is characterized in that: above-mentioned dregs of beans and wheat bran are according to 1.5-2: 1 ratio is mixed.