CN1462590A - Method of producing sauce contaning ingredient of ganoderma lucidum and its products - Google Patents
Method of producing sauce contaning ingredient of ganoderma lucidum and its products Download PDFInfo
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- CN1462590A CN1462590A CN03112536A CN03112536A CN1462590A CN 1462590 A CN1462590 A CN 1462590A CN 03112536 A CN03112536 A CN 03112536A CN 03112536 A CN03112536 A CN 03112536A CN 1462590 A CN1462590 A CN 1462590A
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- soy sauce
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- glossy ganoderma
- ganoderma
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Abstract
A nutritive ganoderma soy is prepared through proportionally loading the defatted soybean powder and grains flour in fermentor, adding water, heating to 120 deg.c, sterilizing, cooling to 30-35 deg.C, adding ganoderma strain liquid, culturing for 5-7 days to obtain the cultured liquid, conventionally preparing soy yeast, proportionally mixing said cultured liquid, soy yeast and salt solution, sealed reaction at 30-45 deg.C for 0.5-3 months, squeezing, and filtering.
Description
Technical field: the present invention relates to production method of nutritional flavouring agent and products thereof, production method of particularly a kind of glossy ganoderma soy sauce and products thereof.
Background technology: well-known, glossy ganoderma has health and medical function efficiently.In recent years, along with the development of glossy ganoderma artificial planting technique, produce a large amount of glossy ganodermas.Glossy ganoderma is directly as food or directly add and have the bitter taste that is difficult to swallow in the food.Therefore, best bet is with in wherein the active ingredient proposition back adding food or flavouring or beverage.For addressing this problem, existing both at home and abroad way is the active ingredient of water or alcohol extracting glossy ganoderma entity, produces food or flavouring or beverage.This effective component extraction rate is lower.Wherein, Japanese more employing is a matrix with soybean, corn, inserts glossy ganoderma bacterium whole dryings behind lengthy fermentation again and makes functional food.The made food of this method is not suitable for Chinese daily bread taste, and cost is higher.
Summary of the invention: purpose of the present invention is exactly the technical scheme that proposes production method and products thereof of a kind of glossy ganoderma soy sauce, to solve the problem that the effective component of glossy ganoderma recovery rate that background technology exists is low, production cost is high and be not suitable for the daily bread taste.Solving this technical problem the technical scheme that is adopted is: production method of a kind of glossy ganoderma soy sauce and products thereof, it is characterized in that defatted soy flour, grain dust is according to 2: the weight ratio batching of 1-2 is placed in the fermentation tank, the water that adds the 10-20 times of weight that is equivalent to prepare burden, be heated to 120 ℃, be cooled to 30-35 ℃ through after the sterilization in 20-50 minute, add and be equivalent to jar interior weight of material 5-10% through overactivation, enlarge the lucidum bacteria liquid of cultivating, the stirring of ventilating, is 1 according to the per minute throughput with a jar inner volume: 0.5-1 controls, speed of agitator: 200-300r.r.m, jar internal pressure: 0.3-0.5kgf/cm
2, fermentation temperature: 25-30 ℃, cultivate under these conditions and obtained the Ganoderma lucidum mycelium nutrient solution in 5-7 days; According to existing industrial brewing sauce technology, make soy sauce koji through boiling, inoculation, ventilation with soybean, wheat bran; Above-mentioned cultural hypha liquid, soy sauce koji and saturated brine are fully mixed according to the volumetric ratio of 2-5: 6-8: 5-10, sealing placed the 30-45 ℃ of bioreactor reaction 0.5-3 under the condition month again, after squeezing, remove by filter not tolerant and obtain the glossy ganoderma soy sauce.Wherein, grain dust can be used corn flour, rice meal or millet powder.The beneficial effect that the present invention and background technology comparison are had is: owing to adopt technique scheme, make the active ingredient in the glossy ganoderma pass through the biofermentation of science and proposition in a large number, through with the science of brewing sauce technology, combine dexterously, produce the flavouring that is fit to people's daily bread taste, is of high nutritive value, and production cost is lower and can be accepted by the consumer.
Production method of the specific embodiment: embodiment 1, a kind of glossy ganoderma soy sauce and products thereof, 1 kilogram of defatted soy flour and 0.5 kilogram of corn flour batching are placed in the fermentation tank, the water that adds 20 kilograms again, be heated to 120 ℃, through being cooled to 35 ℃ after the sterilization in 30 minutes, add again and be equivalent to the lucidum bacteria liquid that jar interior weight of material 5-10% cultivates through overactivation, expansion, the stirring of ventilating again, the control throughput: early stage 6-8L/min, mid-term 9-15L/min, later stage 18-20L/min, speed of agitator: 200-300r.r.m, jar internal pressure: 0.3-0.5kgf/cm
2, fermentation temperature: 25-30 ℃, cultivate under these conditions and obtained the Ganoderma lucidum mycelium nutrient solution in 7 days; According to existing industrial brewing sauce technology, make soy sauce koji through boiling, inoculation, ventilation with soybean, wheat bran; Above-mentioned cultural hypha liquid, soy sauce koji and saturated brine are fully mixed according to 3: 7: 8 volumetric ratio, and sealing places 45 ℃ of bioreactors reactions under the condition 0.5 month again, after squeezing, remove by filter not tolerant and obtain the glossy ganoderma soy sauce.
Production method of embodiment 2, a kind of glossy ganoderma soy sauce and products thereof, 500 kilograms of defatted soy flours and 500 kilograms of corn flour batchings are placed in the fermentation tank, the water that adds 15000 kilograms again, be heated to 120 ℃, through being cooled to 30 ℃ after the sterilization in 50 minutes, add again be equivalent to jar interior weight of material 5-10% through overactivation, enlarge the lucidum bacteria liquid of cultivating, the stirring of ventilating is again controlled throughput: 6m in earlier stage
3/ min, mid-term 9m
3/ min, later stage 18m
3/ min, speed of agitator: 280r.r.m, jar internal pressure: 0.5kgf/cm
2, fermentation temperature: 25 ℃, cultivate under these conditions and obtained the Ganoderma lucidum mycelium nutrient solution in 5 days; According to existing industrial brewing sauce technology, make soy sauce koji through boiling, inoculation, ventilation with soybean, wheat bran; Above-mentioned cultural hypha liquid, soy sauce koji and saturated brine are fully mixed according to 4: 6: 9 volumetric ratio, and sealing places 40 ℃ of bioreactors reactions under the condition 2 months again, after squeezing, remove by filter not tolerant and obtain the glossy ganoderma soy sauce.
Claims (2)
1, production method of a kind of glossy ganoderma soy sauce and products thereof, it is characterized in that defatted soy flour, grain dust according to 2: the weight ratio batching of 1-2 is placed in the fermentation tank, the water that adds the 10-20 times of weight that is equivalent to prepare burden, be heated to more than 120 ℃, be cooled to 30-35 ℃ through after the sterilization in 20-50 minute, add and be equivalent to the lucidum bacteria liquid that jar interior weight of material 5%-10% cultivates through overactivation, expansion, the stirring of ventilating, is 1 according to the per minute throughput with a jar inner volume: 0.5-1 controls, speed of agitator: 200-300r.r.m, jar internal pressure: 0.3-0.5kgf/cm
2, fermentation temperature: 25-30 ℃, cultivate under these conditions and obtained the Ganoderma lucidum mycelium nutrient solution in 5-7 days; According to existing industrial brewing sauce technology, make soy sauce koji through boiling, inoculation, ventilation with soybean, wheat bran; Above-mentioned cultural hypha liquid, soy sauce koji and saturated brine are fully mixed according to the volumetric ratio of 2-5: 6-8: 5-10, sealing placed the 30-45 ℃ of bioreactor reaction 0.5-3 under the condition month again, after squeezing, remove by filter not tolerant and obtain the glossy ganoderma soy sauce.
2,, it is characterized in that grain dust can use corn flour, rice meal or millet powder according to production method of the described a kind of glossy ganoderma soy sauce of claim 1 and products thereof.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031125360A CN1196413C (en) | 2003-06-10 | 2003-06-10 | Method of producing sauce contaning ingredient of ganoderma lucidum and its products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031125360A CN1196413C (en) | 2003-06-10 | 2003-06-10 | Method of producing sauce contaning ingredient of ganoderma lucidum and its products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1462590A true CN1462590A (en) | 2003-12-24 |
| CN1196413C CN1196413C (en) | 2005-04-13 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031125360A Expired - Fee Related CN1196413C (en) | 2003-06-10 | 2003-06-10 | Method of producing sauce contaning ingredient of ganoderma lucidum and its products |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637166A (en) * | 2013-12-24 | 2014-03-19 | 资阳临江寺生物科技有限公司 | Process for producing soy sauce by using lentinus edodes stems |
| CN104305137A (en) * | 2014-10-24 | 2015-01-28 | 哈尔滨艾克尔食品科技有限公司 | Preparation method of pleurotus eryngii sauce rich in iron |
| CN104621532A (en) * | 2015-01-30 | 2015-05-20 | 施晶晶 | Preparation method of soybean sauce |
| CN106072432A (en) * | 2016-06-22 | 2016-11-09 | 余芳 | The preparation method of Agaricus blazei taste solid health-care soy sauce |
| CN106307459A (en) * | 2016-08-25 | 2017-01-11 | 明毅强 | Making method of nutrition and healthcare soybean sauce |
| CN107581580A (en) * | 2017-09-19 | 2018-01-16 | 洪洞县广和聚酿造有限公司 | A kind of edible and medical fungi soy sauce and its brewage process |
| CN112890164A (en) * | 2021-02-04 | 2021-06-04 | 王会宁 | Ganoderma soy sauce and preparation method thereof |
-
2003
- 2003-06-10 CN CNB031125360A patent/CN1196413C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637166A (en) * | 2013-12-24 | 2014-03-19 | 资阳临江寺生物科技有限公司 | Process for producing soy sauce by using lentinus edodes stems |
| CN104305137A (en) * | 2014-10-24 | 2015-01-28 | 哈尔滨艾克尔食品科技有限公司 | Preparation method of pleurotus eryngii sauce rich in iron |
| CN104621532A (en) * | 2015-01-30 | 2015-05-20 | 施晶晶 | Preparation method of soybean sauce |
| CN106072432A (en) * | 2016-06-22 | 2016-11-09 | 余芳 | The preparation method of Agaricus blazei taste solid health-care soy sauce |
| CN106307459A (en) * | 2016-08-25 | 2017-01-11 | 明毅强 | Making method of nutrition and healthcare soybean sauce |
| CN107581580A (en) * | 2017-09-19 | 2018-01-16 | 洪洞县广和聚酿造有限公司 | A kind of edible and medical fungi soy sauce and its brewage process |
| CN112890164A (en) * | 2021-02-04 | 2021-06-04 | 王会宁 | Ganoderma soy sauce and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN1196413C (en) | 2005-04-13 |
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