CN1338224A - Hippophae rhamnoides soy - Google Patents

Abstract

A hippophae rhamnoides soy for lowering blood pressure, reducing blood fat, softening blood vessel, delaying sanility and preventing and treating cancers is prepared from soybean cake, wheat bran, wheat grains, water, edible salt solution, leaf and bark of hippophae rhamnoides, and Aspergillus flarus through pre-treating, preparing yeast, fermentation, and extracting soy. Its advantages include high nutritive value, and rich bioactive substances including amino acids, SOD, phenols and flavones.

Description

Hippophae rhamnoides soy

The present invention relates to a kind of hippophae rhamnoides soy, it belongs to the diet field.

Now, northern wide geographic area, establishing in large scale many sea-buckthorns, use for the comprehensive exploitation of sea-buckthorn, it is more and more important to seem.In recent years, the comprehensive exploitation of sea-buckthorn makes significant progress, develop many products successively, for example: Seabuckthorn Oil, health-care hippophae rhamnoide vinegar, hippophae rhamnoides beverage, cosmetic mede from sand bramble, seabuckthorn wine etc., in the face of numerous sea-buckthorn products, through us long term studies and Application and Development, hippophae rhamnoides soy is a kind of new product that we develop, 93119405), the seabuckthorn fruit rice vinegar (patent No.: 94104197) through retrieval, result for retrieval shows: the sea-buckthorn product close or similar with the manufacture craft of hippophae rhamnoides soy and raw material has: the health-care hippophae rhamnoide vinegar (patent No.:.Health-care hippophae rhamnoide vinegar, it selects jowar, sea-buckthorn, wheat bran, rice bran, Radix Glycyrrhizae, the seed of Job's tears, Chinese yam, the fruit of Chinese magnoliavine, shelled peanut, red date, walnut kernel, salt, flower material, chaff material and water for use is raw material, through pulverizing smash, mix material moistening to pieces, steam material, cooling adds song, add that juice is invaded bubble, alcoholic fermentation, mixed unstrained spirits, acetic fermentation, with salt, smoked unstrained spirits perfuming, concentrate sugaring, filtration sterilization and bottling and form.Seabuckthorn fruit rice vinegar is to be mixed and made into certain proportion by sea-buckthorn juice (or inspissated juice) and grain fermented vinegar.Their weak point is that production technology is unreasonable, for example: the production technology of health-care hippophae rhamnoide vinegar, through fermentation repeatedly, destroyed many nutritional labelings in the sea-buckthorn, reduced many health cares of health-care hippophae rhamnoide vinegar; For seabuckthorn fruit rice vinegar, because it is that sea-buckthorn juice and traditional grain fermented vinegar mix by a certain percentage, though increased the nutritive value of vinegar, nutritive value is not high.

The objective of the invention is to avoid above-mentioned weak point to provide a kind of soy sauce of producing than traditional handicraft to be of high nutritive value, to have the hippophae rhamnoides soy product of dietary function, it has contained oxidation dismutase (SOD), has divided health care inhibition biological active things such as phenols, flavonoids, and several amino acids etc., so have characteristics such as lipopenicillinase decompression, softening blood vessel, delaying senility, elimination fatigue and pre-anti-cancer.

Purpose of the present invention can be achieved by following technical proposals:

The raw material of hippophae rhamnoides soy has: soya-bean cake, wheat bran, seabuckthorn fruit peel and leaf, red skin wheat.Auxiliary material has: aspergillus flavus, salt, water.Produce the technological process of hippophae rhamnoides soy: raw material → processing processing → koji → system unstrained spirits fermentation → pouring oil → check → finished product.Key technology wherein is:

The raw material of koji is handled.Raw material is through after the assay was approved, and soya-bean cake and wheat bran are prepared burden with 1: 1 ratio, adds and fries good wheat, pulverize with twin rollers, adding an amount of Folium Hippophae that processes and pericarp again, is that the sieve sieve of 9MM makes their even mixing by sieve diameter, removes the big raw material of degranulation.

The profit water of raw material.With drinking water, the water content of raw material is that 80%---100% is comparatively suitable with mixed raw materials, and under the condition of this water content, utilization ratio of raw materials and amino acid whose production rate can be improved.Raw material was placed 30 minutes after adding water, allowed it fully moisten water.

Steam material, the raw material behind the profit water is sprinkled into one deck in the steamer, spread one deck again after waiting steamer to steam, till raw material had steamed, the steaming material time was generally 90---120 minute, boiled in a covered pot over a slow fire and expected to take the dish out of the pot in 60---120 minute, got with hoist engine.Be cooled to 38---42 ℃, steam material and require to reach: one is ripe, and two is soft, and three is loose, and four do not touch with one's hand, and five is not sandwich, and six have intrinsic color and luster of grog and fragrance.

Inoculation, raw material just can be inoculated through being cooled to 38---42 ℃ after the boiling, and planting bent consumption is 3 ‰ of inventory, and inoculation must be dispersed in the bent material, its method is to mix thoroughly planting bent and prior a certain amount of wheat bran of crossing through hot air sterilization, fully stirs with the song material again.Koji adopts the long-time koji of low temperature, evenly spread the song material on curtain, and thickness is between 2--2.5CM, and the control temperature is 25 ℃--and-30 ℃, the time is 35--40 minute.

Fermentation is dissolved in water for low-salt solid-state fermentation process with salt, forms low salt solution; The Folium Hippophae of Cheng Qu through pulverizing and processing gone into the cylinder fermentation together, and the water temperature of water law remains on 42---44 ℃, and fermentation time was at 1.5--2 month.This specification requirement Cheng Qu is crushed to the particle about 2CM, and brine strength is 12---13BE ', and temperature is 55---60 ℃.Be fermented into the sauce unstrained spirits.

Leach and adopt three cover pouring methods, output capacity is 5 times of soya-bean cake raw material, and soaking temperature is more than 90 ℃, ripe sauce unstrained spirits was soaked 20 hours for the first time, filter for the first time, produce hair oil, residue after the filtration is called first-run slag, first-run slag filters for the second time by soaking 8---12 hour for the second time, produces two oil, residue after the filtration is called two slags, two slags filter for the third time by soaking for the third time 2 hours, produce three oil.

Pasteurization adopts jacketed pan to be steam heated to 70---75 ℃, keeps 30 minutes.

The present invention is further illustrated below in conjunction with embodiment:

1, soya-bean cake 700KG, wheat bran 300KG, wheat 100KG, sea-buckthorn leaf skin 30KG (add 15KG before koji, add 15KG after the koji), the water yield are that the 80---100% of soya-bean cake, the 50---51% that salt solution (13BE) is into Qu Chongliang, the consumption of aspergillus flavus are the 0.3--0.5% of inventory.

2, soya-bean cake 600KG, wheat bran 400KG, wheat 150KG, sea-buckthorn leaf skin 30KG (add 15KG before koji, add 15KG after the koji), the water yield are that the 80---100% of soya-bean cake, the 50---51% that salt solution (13BE) is into Qu Chongliang, the consumption of aspergillus flavus are the 0.3--0.5% of inventory.

3, soya-bean cake 500KG, wheat bran 500KG, wheat 200KG, sea-buckthorn leaf skin 30KG (add 15KG before koji, add 15KG after the koji), the water yield are that the 80---100% of soya-bean cake, the 50---51% that salt solution (13BE) is into Qu Chongliang, the consumption of aspergillus flavus are the 0.3--0.5% of inventory.

Claims (2)

1, the raw materials for production of hippophae rhamnoides soy have: soya-bean cake, wheat bran, wheat, sea-buckthorn leaf skin, water, salt solution, aspergillus flavus, the technological process that it is characterized in that producing hippophae rhamnoides soy: raw material → processing processing → koji → system unstrained spirits fermentation → pouring oil → check → finished product.

2, hippophae rhamnoides soy according to claim 1 is characterized in that:

(1) raw material of koji is handled.

Raw material is through after the assay was approved, and soya-bean cake and wheat bran are prepared burden with 1: 1 ratio, adds and fries good wheat, pulverize with twin rollers, adding an amount of Folium Hippophae that processes and pericarp again, is that the sieve sieve of 9MM makes their even mixing by sieve diameter, removes the big raw material of degranulation.

(2) the profit water of raw material.

With drinking water, the water content of raw material is that 80%---100% is comparatively suitable with mixed raw materials, and under the condition of this water content, utilization ratio of raw materials and amino acid whose production rate can be improved.Raw material was placed 30 minutes after adding water, allowed it fully moisten water.

(3) steam material.

The raw material of profit behind the water is sprinkled into one deck in the steamer, spreads one deck again after waiting steamer to steam, till raw material had steamed, the steaming material time was generally 90---120 minute, boiled in a covered pot over a slow fire and expected to take the dish out of the pot in 60---120 minute, got with hoist engine.Be cooled to 38---42 ℃, steam material and require to reach: one is ripe, and two is soft, and three is loose, and four do not touch with one's hand, and five is not sandwich, and six have intrinsic color and luster of grog and fragrance.

(4) inoculation.

Raw material just can be inoculated through being cooled to 38---42 ℃ after the boiling, planting bent consumption is 3 ‰ of inventory, inoculation must be dispersed in the bent material, and its method is to mix thoroughly with a certain amount of wheat bran of crossing through hot air sterilization in advance planting song, fully stirs with the song material again.Koji adopts the long-time koji of low temperature, evenly spread the song material on curtain, and thickness is between 2---2.5CM, and the control temperature is 25 ℃--and-30 ℃, the time is 35--40 minute.

(5) fermentation.

Fermentation is dissolved in water for low-salt solid-state fermentation process with salt, forms low salt solution; The Folium Hippophae of Cheng Qu through pulverizing and processing gone into the cylinder fermentation together, and the water temperature of water law remains on 42---44 ℃, and fermentation time was at 1.5---2 month.This specification requirement Cheng Qu is crushed to the particle about 2CM, and brine strength is 12---13BE, and temperature is 55--60 ℃.Be fermented into the sauce unstrained spirits.

(6) leach.

Leach and adopt three cover pouring methods, output capacity is 5 times of soya-bean cake raw material, and soaking temperature is more than 90 ℃, ripe sauce unstrained spirits was soaked 20 hours for the first time, filter for the first time, produce hair oil, residue after the filtration is called first-run slag, first-run slag filters for the second time by soaking 8---12 hour for the second time, produces two oil, residue after the filtration is called two slags, two slags filter for the third time by soaking for the third time 2 hours, produce three oil.