Processing method of natural bamboo juice soy sauce

A processing method and technology of bamboo juice, applied in the field of soy sauce processing, can solve the problems of no aroma of brewed soy sauce, influence on flavor, poor taste and nutritional value, etc., and achieve the effect of promoting rapid growth, improving bioavailability, and improving storage performance Effect

Inactive Publication Date: 2007-08-01
广西金门记生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And the preparation of soy sauce is generally prepared by adding the liquid from soybeans to the sauce pigment after preliminary fermentation. The taste and nutritional value of this kind of soy sauce are slightly worse than that of the brewed soy sauce. It has a certain nutritional value, but it does not have the rich aroma of brewed soy sauce, and its nutrition is not comprehensive, so at present, people are admiring the naturally fermented brewed soy sauce
Sometimes natural fermented soy sauce takes a long time to ferment and needs a large container that meets hygienic conditions. Especially in winter, due to the low temperature, the output cannot increase. Most manufacturers shorten the fermentation time in order to improve production efficiency, which affects the flavor. Some manufacturers You can only look for high-quality strains and increase the fermentation temperature, but this increases the production cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Drill holes in the lower part of the bamboo to get the juice at night, pack it in a clean and airtight container, transport it to a refrigerator within 2 hours, and refrigerate it at a temperature of 0-4°C for future use. Take fresh bamboo leaves, wash and drain, then add 5-15 kg of mountain spring water or drinking water that meets drinking hygiene requirements for each kilogram of fresh bamboo leaves, boil for 15 minutes, and filter to obtain bamboo leaf water for later use. Soak soybeans in boiled bamboo leaf water for 8-24 hours to make them swell thoroughly, then put the soaked soybeans in a steamer and cook for 2-3 hours. After cooking, all soybeans are evenly cooked to achieve crisp and soft , keep the whole grain not rotten as the standard. Select the Aspergillus oryzae Huyao 3042 strain, put it in a triangular flask and add the koji culture medium for cultivation, the koji culture medium: 80% bran, 20% flour, add the above-mentioned mixture of natural bamboo ju...

Embodiment 2

[0030] Using the method of "Extraction Method and Equipment for Natural Bamboo Juice" (application number 200610122913.6) applied on October 23, 2006, use negative pressure to open the upper or lower part of the bamboo, and then mechanically force the natural bamboo juice to flow out and collect In the process of getting to the container, the juice can be extracted in the form of positive pressure extraction, negative pressure extraction or combination of positive pressure and negative pressure, packed in a clean and sealed container, and transported to the refrigerator within 2 hours, at a temperature of 0-4°C Refrigerate and set aside. Take fresh bamboo leaves, wash and drain, then add 5-15 kg of mountain spring water or drinking water that meets drinking hygiene requirements for each kilogram of fresh bamboo leaves, boil for 20 minutes, and filter to obtain bamboo leaf water for later use. Soak soybeans in boiled bamboo leaf water for 8-24 hours to make them swell thoroughl...

Embodiment 3

[0032] Drill holes in the lower part of the bamboo to get the juice, pack it in a clean and airtight container, transport it to a refrigerator within 2 hours, and refrigerate it at a temperature of 0-4°C for future use. Take fresh bamboo leaves, wash and drain, then add 5-15 kg of mountain spring water or drinking water that meets drinking hygiene requirements for each kilogram of fresh bamboo leaves, boil for 30 minutes, and filter to obtain bamboo leaf water for later use. Select the Aspergillus oryzae Huyao 3042 strain, put it in a triangular flask and add the koji culture medium for cultivation, the koji culture medium: 80% bran, 20% flour, add the above-mentioned mixture of natural bamboo juice and bamboo leaf water, the general mixture Natural bamboo juice accounts for 20-30%, and the rest is bamboo leaf water. The amount of all natural bamboo juice and bamboo leaf water is 80% of the raw material weight, and then take 67% of puffed soybean powder, 26% of wheat flour, 7% ...

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PUM

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Abstract

The invention discloses a method for preparing nature bamboo juice soy sauce. The method comprises boiling soybeans, selecting strain seed, expend-culturing, culturing, fermenting, pressing, sterilizing and packaging. The invention is characterized in adding fresh natural bamboo juice and bamboo leaf extract as the processing water of sauce, and processing according to the traditional process. The obtained soy sauce contains amino acids, vitamins and microelements, and has nice color and flavor. The sauce can be used as condiment, and meet the national standards of special grade.

Description

technical field [0001] The invention relates to a production method of seasoning, in particular to a processing method of soy sauce. Background technique [0002] Firewood, rice, oil, salt, sauce, vinegar, tea. A common saying reflects the long-standing food civilization of the Chinese nation from one aspect. Chinese traditional food culture pays attention to "color, aroma and taste", and sauce has all three, becoming the core of traditional food culture, and "soy sauce" is the essence of "sauce", it is the main seasoning in people's life There is no day without soy sauce. At present, we have seen many types of soy sauce, which can be divided into brewed soy sauce, formulated soy sauce and chemically synthesized soy sauce according to different manufacturing methods. Our country clearly divided soy sauce into three categories in the standards issued in 2002, namely GB18186 is brewed soy sauce, SB10336 For the preparation of soy sauce, SB10338 is an acid hydrolyzed vegetab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L1/30A61K36/185A61P3/02A61P25/32A61P39/02A61P17/00A61P11/14A61P11/10A61P7/04A61P9/14A61P3/04A61P9/12A61P35/00A61P3/06A61P3/10A23L33/105
Inventor 邓天华来光业吴圣炫吴晓峰
Owner 广西金门记生物科技有限公司
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