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Production method of high-class healthy soy sauce

A technology of health care soy sauce and production method, which is applied in application, food preparation, food science, etc., can solve the problems of limited quantity and hidden danger, and achieve the effect of transparent body, rich nutrition and simple production process

Inactive Publication Date: 2010-01-20
郑百祥 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the country implements various mandatory indicators, there is a limited amount, and long-term consumption still has potential hidden dangers

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0010] In step 1, 100 g of brewed soy sauce base is placed in a glass still, heated for vacuum distillation at a temperature of 40° C. to 80° C., and evaporated until the residual amount is 20% to 40%. The obtained net liquid is stored for future use.

[0011] Step 2, adding 100 parts by mass of brewed soy sauce matrix into a jacketed reaction kettle, adding 1-10% of compound amino acids, and simultaneously adding 3-5 parts by mass of powdered activated carbon, adjusting the pH value to 1-3.5 with acid, Decolorization reaction at a constant temperature of 50°C to 100°C for 30min to 150min, stirring continuously, and filtering to remove activated carbon to obtain light yellow soy sauce.

[0012] Step 3: Mix the products obtained in Steps 1 and 2 at a ratio of 1:2, add natural pigments and natural preservatives, adjust the saltiness, add nutrients, and then make it into a high-grade health-care soy sauce product.

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PUM

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Abstract

The invention discloses a production method of high-class healthy soy sauce, which comprises the following steps: taking the brewing of the soy sauce as a substrate; distilling, decoloring by using an absorbent and removing sodium, arsenic, aluminum, aflatoxin B1 removing and other harmful substances; and deploying by adding natural pigment, natural preservatives and the like to prepare the high-class healthy soy sauce.

Description

technical field [0001] The invention belongs to the field of soy sauce production. Specifically, it is a production method of high-grade health-care soy sauce. Background technique [0002] At present, the soy sauce products on the consumer market in my country, in addition to the high content of sodium chloride, which is harmful to people's health, the arsenic, aluminum and aflatoxin B produced during the brewing process 1 Most of the harmful substances such as soy sauce exceed the standard, especially the preservatives benzoic acid, sodium benzoate and potassium sorbate added to soy sauce are all harmful substances. Although the country implements various mandatory indicators, there is a limited amount, and long-term consumption still has potential hidden dangers. [0003] The object of the present invention is to provide a kind of production method of high-grade health-care soy sauce. The sodium content of the soy sauce produced by the production method of the present ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L1/29A23L27/50
Inventor 郑百祥韩景良
Owner 郑百祥
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