CN1308893A

CN1308893A - Ganoderma soy and its brewing process

Info

Publication number: CN1308893A
Application number: CN00130900A
Authority: CN
Inventors: 林绍文
Original assignee: 林绍文
Current assignee: Yiwanjia Foods Co., LTd., Guangdong
Priority date: 2000-12-27
Filing date: 2000-12-27
Publication date: 2001-08-22
Anticipated expiration: 2020-12-27
Also published as: CN1104853C

Abstract

A high-grade nutritive ganoderma soy is prepared through a new brewing technology, in which the ganoderma extract is used as one of its raw materials, and features its health-care functions of treating cancer, improving immunity, activating human cells and delaying senility.

Description

The brewing process of Ganoderma soy sauce and Ganoderma soy sauce thereof

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

The object of the present invention is to provide the Ganoderma sporophore and the Ganoderma spore that contain ganoderan, utilization can be treated cancer and multiple difficult and complicated illness and be had slow down aging, the magical drug effect of resist the disease and raising immune function of human body, active ingredient in the Ganoderma extract is joined in the soy sauce, among the seasoned food that confession people three meals in a day all need, make people in the middle of diet, take in the ganoderma lucidum composition, reach the purpose of health care diseases prevention, good health and a long life.

Another object of the present invention is to provide the new technology of Ganoderma soy sauce and many strains stepwise fermentation thereof.

Ganoderma soy sauce of the present invention is made up of Ganoderma or Ganoderma spore powder, flavour nucleotide, sodium guanylate, aspergillus oryzae, Aspergillus sojae, cellulase, Semen Glycines or defatted soybean meal, Semen Tritici aestivi or Testa Tritici, natural perfume material, Sal, caramel; The basic components ratio is: Ganoderma or Ganoderma spore powder 4%, flavour nucleotide 0.2%, sodium guanylate 0.2%, aspergillus oryzae 0.3%, Aspergillus sojae 0.3%, cellulase 0.3%, Semen Glycines or defatted soybean meal 85%, Semen Tritici aestivi or Testa Tritici 10%, 18 ° of Be of saline solution, natural perfume material, caramel are an amount of.

One, the processing technology flow chart of Ganoderma soy sauce: see Figure of description 1

Two, glossy ganoderma brewing sauce technology:

1., extract glossy ganoderma leach: the dried ganoderma lucidum fruitbody of selecting no insect pest, no silt, nothing to go mouldy,

Section is ground into 15-20 purpose glossy ganoderma powder again, with 1: 10 ratio heat with 80 ℃

It is standby that 2 hours after-filtration of Ganoderma powder are soaked in the water insulation: lixiviate for the second time can be by preceding 1: 10

Ratio add 80 ℃ of hot-water soak 2-4 hours, squeeze and filter merges secondary filtrate

Standby;

2., select yeast inoculation for use: this technology is used multi-strain fermentation technology, with aspergillus oryzae, Aspergillus sojae,

Cellulase changes single in the past strain fermentation method, is convenient to the mould decomposing protein of albumen, carries

High soy sauce output is quickened fermenting speed, improves flavor of soy sauce and improves quality of sauce;

3., steam material: Semen sojae atricolor or defatted soybean meal are cooked, be cooled to below 40 ℃, add through frying powder

Broken Semen Tritici aestivi or Testa Tritici add aspergillus oryzae and Aspergillus sojae behind the mix homogeneously, mix thoroughly, and be right

Yeast production is carried out in the back between 30-35 ℃, be transformed into the yellow green bacterium when being cultured to white hypha

Be bent during silk;

4., salt-free fermentation: will become bent and pile up, and add cellulase, and mix thoroughly, it is moistening to add water spray,

The Cheng Qu that piles up ferments between 30-32 ℃, can mix water, water when Qu Wensheng to 47 ℃

Should admix song in the time of the boiled 60-70 of reducing to ℃, per 50 kilograms of anhydrous songs are mixed 60-70 ℃

Hot water 50-65 kilogram carries out at twice, for the first time with 20-30 kg of water and broken song

Mix thoroughly, mix when the product temperature reaches 53 ℃ behind the water, will mix the loose not compacting of the bent material of water, loosely dress

Go in the container, after filling the surface is taken off flat, the ripe soy sauce base of upper cover one deck, on the base again the envelope

Salt, the lid piece of sack, beans unstrained spirits temperature keeps 50-54 ℃, after 24 hours, turns over unstrained spirits and adds

30-35 kilogram hot water, the limit flange is admixed, and still expects loose not compacting heap as stated above

Long-pending, ripe beans unstrained spirits loam cake salt is expected warm 50-55 ℃ of fermentation 28 hours, through 52-54 hour

Entered the salt fermentation stage behind the salt-free fermentation;

5., ferment with salt: low-salt solid-state fermentation, with Sal be mixed with 12-13 ° of Be saline add with

The beans unstrained spirits is fully mixed thoroughly, and in pack into fermentation vat or the cylinder, with ripe unstrained spirits capping, salt envelope surface will be sent out

The ferment temperature is controlled at 28-30 ℃, and the material temperature that raises gradually again after 24 hours is to 45-60 ℃ of bar

The part bottom fermentation can drench oil in 12-15 days; The high-salt dilute fermentation is mixed with 18 ° with Sal

Be saline, fermentation can be drenched oil in about 2 months in natural temperature, and this method not only can shorten

Fermentation time can also improve output and quality;

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

Raw sauce filter;

7., allotment: the raw sauce after will filtering adds Ganoderma or Ganoderma spore powder in proportion, is flavor nuclear

Thuja acid, sodium guanylate, natural perfume material, caramel dissolve, clarification, and sterilization, packing is promptly

Become the Ganoderma soy sauce.

Claims

1, the brewing process of a kind of Ganoderma soy sauce and Ganoderma soy sauce thereof, form by Ganoderma or Ganoderma spore powder, flavour nucleotide, sodium guanylate, aspergillus oryzae, Aspergillus sojae, cellulase, Semen Glycines or defatted soybean meal, Semen Tritici aestivi or Testa Tritici, natural perfume material, Sal, caramel:

Be characterised in that: Ganoderma or Ganoderma spore powder 4%, flavour nucleotide 0.2%, sodium guanylate 0.2%, aspergillus oryzae 0.3%, Aspergillus sojae 0.3%, cellulase 0.3%, Semen Glycines or defatted soybean meal 85%, Semen Tritici aestivi or Testa Tritici 10%, 18 ° of Be of saline solution, natural perfume material, caramel are an amount of;

2, a kind of Ganoderma soy sauce and fermentation technique thereof, its feature and below the fermentation technique:

1., extract glossy ganoderma leach: the dried Ganoderma sporophore of selecting no insect pest, no silt, nothing to go mouldy,

Section is ground into 15-20 purpose Ganoderma powder again, with 1: 10 ratio heat with 80 ℃

It is standby that 2 hours after-filtration of Ganoderma powder are soaked in the water insulation; Lixiviate for the second time can be by preceding 1: 10

Standby;

Be bent during silk;

The Cheng Qu that piles up ferments between 30-32 ℃.Can mix water, water when Qu Wensheng to 47 ℃

Mix thoroughly, mix and to mix the loose not compacting of the bent material of water when the product temperature reaches 53 ℃ behind the water, loosely pack into

In the container, after filling the surface is taken off flatly, the ripe soy sauce base of upper cover one deck seals salt again on the base,

The lid piece of sack, beans unstrained spirits temperature keeps 50-54 ℃, after 24 hours, turns over unstrained spirits and adds 30-again

35 kilograms of hot water, the limit flange is admixed, and still expects loose not compacting accumulation as stated above,

Ripe beans unstrained spirits loam cake salt is expected warm 50-55 ℃ of fermentation 28 hours, and is salt-free through 52-54 hour

Entered the salt fermentation stage after the fermentation;

5., ferment with salt: low-salt solid-state fermentation is mixed with 12-13 ° of Be saline with Sal and adds

Fully mix thoroughly with the beans unstrained spirits, in pack into fermentation vat or the cylinder, with ripe unstrained spirits capping, salt envelope surface,

Fermentation temperature is controlled at 28-30 ℃, and the material temperature that raises gradually again after 24 hours is to 45-60

℃ condition bottom fermentation can drench oil in 12-15 days; The high-salt dilute fermentation is mixed with Sal

18 ° of Be saline, fermentation can be drenched oil in about 2 months in natural temperature, and this method is not only

Fermentation time can be shortened, output and quality can also be improved;

6., drench oil: the beans unstrained spirits of fermenting-ripening is packed into leach the pond and soak extracting repeatedly, extracting

The raw sauce that goes out filters;

7., allotment: the raw sauce after will filtering adds Ganoderma or Ganoderma spore powder in proportion, is flavor

Nucleotide, sodium guanylate, natural perfume material, caramel dissolve, clarification, sterilization, bag

The dress the Ganoderma soy sauce.