Granular soy sauce

Abstract

The invention discloses particle soy aiming to supply a new kind spice which can improve people's health and need no antiseptic. The product contains that liquid changes into solid and solid reverts to liquid at once when using, which brings first that powdered soy is moisture absorption, resurgence and agglomeration easily, and then it is hard to solution for particle soy. The invention introducing microcapsule technique which is that firstly adding dextrin from 10% soy as carrier, then making use of CMC molecular diffusion, taking 0.2% soy CMC as additive, mixing to equality, solving the problems of moisture absorption, resurgence and agglomeration of powdered soy by spray drying at temperature 80 deg.C; and puffing and palletizing to soy to the problem of solution hard, which is the key technique in this invention.

Description

technical field [0001] The present invention relates to a kind of soy sauce, more specifically, it relates to a kind of granule soy sauce with nutritional type and no need to add preservatives. Background technique [0002] Various brands of soy sauce currently on the market include brewed soy sauce and formulated soy sauce. Although these soy sauces have a certain color and fragrance, their nutritional value is low, and some even use animal amino acids as ingredients. All liquid soy sauces have added preservatives So far, there is no real brewed soy sauce rich in multiple amino acids without preservatives in the national market. Contents of the invention [0003] The purpose of the invention is to completely change the situation that soy sauce must be added with preservatives. It is impossible for soy sauce not to add preservatives, so soy sauce not to add preservatives is the technical key of the present invention. Provide a kind of soy sauce that changes from liquid t...

AI Technical Summary

Problems solved by technology

[0002] Various brands of soy sauce currently on the market include brewed soy sauce and formulated soy sauce. Although these soy sauces have a certain color and fragrance, their nutritional value is low, and some even use animal amino acids as ingredients. All liquid soy sauces have added preservatives So far, no preservatives and rich in a variety of amino acids in real brewed soy sauce have not been seen in the national market