Aloe paste and preparation method

Abstract

The invention relates to aloe jam and a preparation method thereof; the aloe jam consists of 40 weight portions to 55 weight portions of soybean paste base, 90 weight portions to 110 weight portions of water, 12 weight portions to 20 weight portions of salt, and aloe which accounts for 1 percent to 10 percent of the total weight of the soybean paste base, the water and the salt; the materials areput into a fermentation vat to be fully stirred, kept for 45 days to 65 days under the constant temperature of 25 DEG C to 35 DEG C and then fermented, finally the aloe jam is obtained. In the invention, the aloe is first added into heavy source and soy sauce in flavoring food, so that the effective components in the aloe can be organically dissolved into the sauce; therefore, the aloe jam not only has a seasoning function but also has a health care function, and can remove the foreign smell of the conventional heavy sauce; the newly prepared aloe jam has novel good taste and is acceptable toconsumers. If often taken, the aloe jam can strengthen the stomach, completely cure constipation, beautify and reduce inflammation so the people who take the aloe jam have better spiritual outlook, and is nutritious seasoning food which are well received by eaters and have nourishing function.

Description

technical field [0001] 本发明涉及食品领域,具体是指一种芦荟酱及制备方法。 Background technique [0002] 随着生活水平的不断提高,功能性保健食品越来越受到人们的重视,这其中也包括调味食品,如酱油、大酱、辣椒酱等,但是,目前调味品只具有单一的调味功能,缺少保健功能。 [0003] 芦荟能治百病是几千年来世界各地广泛应用的民间药,很早以前人们就开始对芦荟的化学成份进行了研究,随着科学技术的不断发展,人们对芦荟具有各种治病作用、药理作用和美容、保健作用等的机理之谜也随之解开了。到目前为止,已从芦荟植物中提取、分离、鉴定和含量测定出化学成份几百种以上,即芦荟素、大黄素甙、六碳糖、高分子多糖体、芦荟亭、芦荟霉柔等。还有多种人体必须的氨基酸,并含有很多矿物质、微量元素、各种维生素和生物刺激素等成份。芦荟呈碱性,经常用芦荟的人,可转变为具有弱碱性体液的健康状态。利用芦荟制成的各种功能性产品相继问世,如有人将芦荟制成保健饮料、口香糖、芦荟三明治。由于芦荟的口感、味道不易被接受,利用芦荟研发各种产品还远未能满足人们的生活需要,特别是在保健食品领域。 Contents of the invention [0004] 本发明的目的是提供一种滋补、保健的调味食品,即芦荟酱,同时还公开了一种芦荟酱的制备方法。 [0005] Technical scheme of the present invention is as follows: [0006] 一种芦荟酱,由40-55重量份黄豆酱坯、90-110重量份水、12-20重量份食盐以及黄豆酱坯、水和食盐三者总重量的1%-10%的芦荟组成,并发酵而成。 [0007] 上述一种芦荟酱可以在恒温25-35度条件下放置45-65天进行发酵。 [0008] 所述的芦荟为芦荟茎汁、芦荟干粉或芦荟茎汁与芦荟干粉混合物。 [0009] 所述的黄豆酱坯是指将黄豆用水浸泡,使其充分吸水膨胀,然后蒸煮,并焖至黄豆呈现红棕色,有豆香味,然后降温,把煮熟的黄豆打成泥状,做成豆坯,将豆坯干燥,然后发酵,在发酵室内20-35度恒温、室内湿度35%-50%条件下自然发酵60-90天,发酵好的豆坯日晒6-15天,形成黄豆酱坯。 [0010] 上述物料经发酵...

AI Technical Summary

Problems solved by technology

Because the mouthfeel and taste of aloe are not easily accepted, the development of various products using aloe is still far from meeting the needs of people's lives, especially in the field of health food