Method for manufacturing multi-dimensional nutritional soy sauce

A manufacturing method and nutritional technology, applied in the field of condiments, can solve the problems of high content, loss of active ingredients, incompatibility of flavors, etc., and achieve the effects of good synergy and good fusion effect.

Inactive Publication Date: 2009-11-25
顾立众
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because no matter whether it is the later aroma enhancement of low-salt solid-state fermented soy sauce or the improvement of the content of high-salt dilute fermented soy sauce, neither the quality, flavor and health care function of soy sauce have a more perfect change. The loss of ingredients still exists. The yeast extract added to the high-salt dilute soy sauce is obviously incompatible with the original fermented soy sauce, and the content of salt and chemical preservatives in soy sauce produced by all processes has remained high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0042] Example 1: the manufacture method of multi-dimensional nutrition soy sauce comprises the steps:

[0043] 1. Preparation of aromatizing yeast hydrolyzate

[0044] 1.1 Preparation of test tube slant strains: test tubes containing malt juice agar were autoclaved at 121°C for 15 minutes. After cooling, take two slant test tubes, use an inoculation loop, and insert one ring of Saccharomyces ruxie under sterile conditions. , the other branch was inserted into the ring of Torulopsis globosa, placed in an incubator, and cultivated at 28°C for 60 hours to obtain slant strains;

[0045] 1.2 Preparation of strains in Erlenmeyer flasks: Put 200ml of wort culture medium in a 500ml Erlenmeyer flask, autoclave at 121°C for 20 minutes, after cooling, take two liquid Erlenmeyer flasks, and insert one into the slant of Luxie yeast under aseptic conditions Strains, the other was inserted into the slant strain of Torulopsis globosa, cultured at 28°C, 100rpm, in a shaking flask for 60 hour...

example 2

[0067] Example 2: the manufacture method of multidimensional nutrition soy sauce comprises the steps:

[0068] 1. Preparation of aromatizing yeast hydrolyzate

[0069] 1.1 Preparation of test tube slant strains: test tubes containing malt juice agar were autoclaved at 121°C for 15 minutes. After cooling, take two slant test tubes, use an inoculation loop, and insert one ring of Saccharomyces ruxie under sterile conditions. , the other branch was inserted into the ring of Torulopsis globosa, placed in an incubator, and cultivated at 29°C for 66 hours to obtain slant strains;

[0070] 1.2 Preparation of strains in Erlenmeyer flasks: Put 200ml of wort culture medium in a 500ml Erlenmeyer flask, autoclave at 121°C for 20 minutes, after cooling, take two liquid Erlenmeyer flasks, and insert one into the slant of Luxie yeast under aseptic conditions Strain, the other was inserted into the slant strain of Torulopsis globosa, cultured at 29°C, 125rpm, in a shaker flask for 66 hours, ...

example 3

[0092] Example 3: the manufacture method of multidimensional nutrition soy sauce comprises the steps:

[0093] 1. Preparation of aromatizing yeast hydrolyzate

[0094] 1.1 Preparation of test tube slant strains: test tubes containing malt juice agar were autoclaved at 121°C for 15 minutes. After cooling, take two slant test tubes, use an inoculation loop, and insert one ring of Saccharomyces ruxie under sterile conditions. , the other branch was inserted into the ring of Torulopsis globosa, placed in an incubator, and cultivated at 30°C for 72 hours to obtain slant strains;

[0095] 1.2 Preparation of strains in Erlenmeyer flasks: Put 200ml of wort culture medium in a 500ml Erlenmeyer flask, autoclave at 121°C for 20 minutes, after cooling, take two liquid Erlenmeyer flasks, and insert one into the slant of Luxie yeast under aseptic conditions Strain, the other was inserted into the slant strain of Torulopsis globosa, cultured at 30°C, 150rpm, in a shaker flask for 72 hours, ...

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Abstract

The invention discloses a method for manufacturing multi-dimensional nutritional soy sauce. The soy sauce is manufactured by taking fermented crude oil as a partial base material, taking aroma-improving yeast as a starting strain to produce an aroma-improving yeast hydrolysate, and then adding an effective Chinese medicinal herb extract and other additives through scientific preparation. The soy sauce has the advantages of unique flavor, rich nutrition, bacterial inhibition and health care.

Description

technical field [0001] The invention relates to a condiment, in particular to a multi-dimensional nutritional soy sauce produced by using modern bioengineering technology, separation technology, extraction technology and mixing and blending technology. Background technique [0002] Soy sauce products have a long history of production in my country. It is made from soybeans (or soybean meal), wheat, bran, etc., through steaming, koji making, fermentation, oil pouring, component adjustment, and sterilization. . At present, there are two main processes for soy sauce production, namely low-salt solid-state fermentation and high-salt dilute-state fermentation. The soy sauce produced by the two processes has its own advantages and disadvantages. For example, the low-salt solid-state fermented soy sauce, which accounts for 80% of the soy sauce production, has a short production cycle and a large output, but due to its high fermentation temperature and short time, it is not conduciv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L1/30A23L33/105A23L33/15
Inventor 顾立众
Owner 顾立众
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