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Method for producing wheat germ sauce

A production method and wheat germ technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of single production method of soy sauce, single nutrition and flavor, unable to satisfy consumers, etc., to protect the brain, rich in nutrition and quality , the effect of increasing nutritional health

Inactive Publication Date: 2009-07-08
吴德辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing soy sauce production method is single, all is to adopt soybean meal (or soybean), and bran (or wheat) is raw material to produce, because the singleness of its production raw material has determined the singleness of its nutrition and local flavor, more and more can't Meet the increasing demands of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] Add 100Kg of soybean meal to 250Kg of water, heat to 90°C to fully moisten the water, then add 70Kg of oatmeal and 30Kg of wheat germ, mix evenly, and cook for 15 minutes in a rotary steamer under a pressure of 0.15MPa to moderately denature the protein and steam the starch. It is cooked and gelatinized, and kills the microorganisms attached to the raw materials.

[0013] The clinker is rapidly cooled to 45 DEG C, and 0.3-0.4% of aspergillus oryzae strains are added into the seed koji which has been purely expanded and cultivated, fully mixed, and the koji material is made at 35 DEG C. Send the koji material into the koji pool, ventilate intermittently first, then continuously, control the koji-making temperature at 30-32°C during the spore germination stage, and the maximum at the mycelial growth stage is no more than 35°C, and turn and shovel the koji during this period.

[0014] Put the koji into a fermenter, add 50-60°C concentration of 15% brine, keep the temperatu...

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PUM

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Abstract

The invention provides a method for producing wheat germ soy sauce, comprising the following steps: cereal and wheat germ are prepared by the ratio of the cereal and the wheat germ of 7:3; after dregs of beans are moistened, the mixture of the cereal and the wheat germ is added to produce brewing material by cooking and inoculating, the brewing material is fermented to obtain soy sauce mash, and oil is dripped in the soy sauce mash to obtain the finished product. The content of amino acid of the wheat germ soy sauce is increased by times, the flavour, nutrition and quality are richer and more unique and the nutrient value is obviously higher than the nutrient value of the traditional soy sauce.

Description

technical field [0001] The invention relates to a method for preparing fermented food, in particular to a method for producing soy sauce by adding wheat germ as a raw material. Background technique [0002] Wheat germ is the germ of wheat, which is rich in vitamin E, glutathione peroxidase with anti-cancer and anti-cancer effects, germ agglutinin (similar to insulin), and octacosanol, which has the effect of enhancing The efficacy of physical strength, stamina and energy, is a high-protein, high-vitamin E, low-calorie, low-cholesterol full-price nutritious food. Wheat germ also has the effects of beautifying and nourishing the skin, delaying aging, improving blood circulation, improving liver function, protecting the brain, and promoting human growth and development. It is called a treasure house of nutrition discarded by human beings by foreign nutritionists. [0003] Existing soy sauce production method is single, all is to adopt soybean meal (or soybean), and bran (or wh...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L1/185A23L1/29A23L27/50
Inventor 吴德辉甄廷安
Owner 吴德辉
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