The invention relates to the technical filed of food
fermentation, and specifically relates to a preparation method of dark soy sauce with an anti-oxidation function. The dark soy sauce with the anti-oxidation function is prepared from the following raw materials:
cordyceps militaris, soy sauce koji, oat, needle mushrooms, Chinese wolfberry fruits,
hypsizygus marmoreus,
bearded tooth mushrooms, a taste
enhancer,
crystal sugar, a sweetener, salt, and water. The preparation method of the dark soy sauce with the anti-oxidation function comprises the following steps of: preparing soup, preparing original soy sauce liquid, carrying out blending, carrying out concentrating, and carrying out sun-curing so as to obtain soy sauce liquid; and then, blending the sun-cured soy sauce liquid with the sweetener, the taste
enhancer and the like, and carrying out cooking, filtering and filling so as to obtain the dark soy sauce. The dark soy sauce prepared by the preparation method is capable of improving total anti-oxidation capacity,
superoxide dismutase activity and
glutathione peroxidase activity of the serum and the liver, decreasing
malondialdehyde content of the serum and the liver, reducing
monoamine oxidase activity of the whole brain, improving
peroxidase activity of the heart, and increasing
immunoglobulin G content and
immunoglobulin M content so as to achieve the functions of
scavenging free radical, reduce heart oxidation and enhancing body
immunity.