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Perilla sauce and preparation technique thereof

A preparation process and technology of soy sauce, applied in food preparation, application, food science, etc., can solve the problems of increasing production cost, environmental pollution, solvent waste, etc., and achieve the effect of high degree of industrialization and easy control of production conditions

Inactive Publication Date: 2009-07-29
常州名巢汇贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of ethanol in this invention increases the production cost, and the concentration makes the production process cumbersome, and general brewing companies do not have such equipment, and the concentration of the extract will cause waste of solvents and environmental pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The raw materials of the perilla soy sauce are perilla cake, perilla leaf, soybean meal, wheat and wheat bran, and the mass ratio is 0.5:1.5:6.0:0.3:1.7. The preparation process of perilla soy sauce is:

[0027] a. Raw material preparation: perilla cake, soybean meal, and wheat are mixed according to the above ratio, and pulverized into 2-3mm particles by a pulverizer; Soak in 80% water for 8 hours, cook for 15-30 minutes at a pressure of 0.1-0.15Mpa;

[0028] B, preparation of koji: cool the raw material liquid after step a cooking to 40±2° C., inoculate Aspergillus oryzae (Shanghai Niang 3.042, Shanghai Difa Brewing Biological Products Co., Ltd.) according to the amount of raw material quality 0.3% to 0.5%, mix After uniform, transfer to the koji pool, adjust the temperature of the koji pool at 30±2°C, turn the koji to cool down when the temperature rises, and after 25 to 30 hours, when the koji material turns from white to yellow-green, the koji is made;

[0029] c...

Embodiment 2

[0033] The raw material of perilla soy sauce is composed of perilla cake, perilla leaf, soybean meal, wheat and wheat bran, with a mass ratio of 1.6:1.2:5.5:0.5:1.2. The amount of cellulase and pectinase added in the enzymatic hydrolysis of perilla leaves was 40U / g and 8U / g, respectively. When preparing perilla soy sauce, its raw material preparation, raw material cooking, koji preparation, perilla leaf enzymatic hydrolysis, and perilla production process are the same as in Example 1.

Embodiment 3

[0035] The raw material of perilla soy sauce is composed of perilla cake, perilla leaf, soybean meal, wheat and wheat bran, with a mass ratio of 2.8:0.8:4.0:0.4:2.0. The addition amount of perilla leaf enzymatic cellulase and pectinase was 35U / g and 6U / g, respectively. Perilla soy sauce production technology is the same as embodiment 1.

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PUM

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Abstract

The invention relates to a perilla sauce and a process for preparing the same, which belongs to the technical field of farm product processing. The process is characterized by comprising the following steps: in the known sauce production process, crushing and mixing a perilla cake with raw materials of bean pulp, wheat, and the like in the process of processing the raw materials; adding water to soak and steam the mixture; inoculating an aspergillus oryzae after the mixture is cooled to prepared a yeast; adding perilla leaves for dreg enzymolysis when the yeast is added with salt to prepare a natural starter; and adding perilla leaf juice to perform soaking and oil filtration, subpackage and sterilization when spraying oil. The raw material comprises the components of the perilla cake, the perilla leaves, the bean pulp, the wheat and wheat bran of which the mass ratio is 0.5-4:0.5-1.5:3.5-6.0:0.3-1.0:1.0-2.0. The sauce prepared by the process is rich in perilla nutrition, health care components and peculiar flavor, not only has the characteristics of the traditional sauce, but also improves the health care value of the sauce.

Description

technical field [0001] The invention relates to a condiment prepared from raw materials with health-care effects and a production method thereof, in particular to perilla soy sauce and a preparation process thereof, belonging to the technical field of deep processing of agricultural products and its production. Background technique [0002] Perilla (Pefilla frutescens (L.) Britt), also known as Chisu, Red Su, Fragrant Su, etc., is an annual herb of the Lamiaceae Perilla genus, which is widely planted in my country and is a traditional medicinal and edible plant in my country. [0003] Perilla is rich in nutrients, and its stems and leaves contain protein, amino acids and trace elements necessary for the human body; in addition to rich in protein, perilla seeds are also rich in fat, and the oil yield can reach more than 45%, of which α-linolenic acid The content is as high as about 60%. α-linolenic acid is the precursor of docosahexaenoic acid (DHA), which can be converted in...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L1/30A23L33/10
Inventor 顾振新陆幸坚
Owner 常州名巢汇贸易有限公司
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