Children nutrient soy sauce and preparation method thereof

Abstract

The invention relates to a children nutrient soy sauce, in particular to a children nutrient soy sauce and a preparation method thereof. The children nutrient soy sauce is prepared by the reaction of non-genetically modified high-quality soybean, flour, refined salt and mountain water. The preparation method comprises the following steps of: carrying out high-temperature short-time quick-freezing stewing on the non-genetically modified high-quality soybean; preparing a strain by using high-quality Aspergillus oryzae as a thick-layer ventilating solid; keeping high-salt dilute state for one day; fermenting by adopting a sunlight airing method; brewing for 100 days by using a traditional solarization and night dew method; heating semi-finished products; adding oral glucose, Lys-MCL and calcium lactate in sequence and blending; and ultrafiltering at high temperature and entering an automatic package line for filling after being qualified by inspection. The invention has the advantages of enhancing glucose, nuclear amino acid and active calcium, not adding any soy sauce pigment or essence, having low-salt and sweetness of products, strong sauce flavor, rich nutrient and mediated five flavors and being especially suitable for the taste and nutrient complementation of junior Children.

Description

technical field [0001] The invention relates to a kind of children's nutritional soy sauce, in particular to a kind of children's nutritional soy sauce and its preparation method. Background technique [0002] Soy sauce is an indispensable condiment for people's daily cooking, and children also like to use it for mixing powder, noodles, porridge, and rice. However, the current traditional brewed soy sauce, no matter the high-salt dilute method or the low-salt solid-state method, has a salty taste, a strong color (a large amount of soy color is used), insufficient sauce flavor, and monotonous nutrition, especially for children who are relatively lacking in growth and development. Glucose, nucleoside, active calcium and some trace elements. Therefore commercially available general brewed soy sauce is not suitable for children and adolescents. [0003] Based on the reason of above-mentioned existing soy sauce, the inventor has developed a kind of " children's nutrition soy sa...

AI Technical Summary

Problems solved by technology

However, the current traditional brewed soy sauce, no matter the high-salt dilute method or the low-salt solid-state method, has a salty taste, a strong color (a large amount of soy color is used), insufficient sauce flavor, and monotonous nutrition, especially for children who are relatively lacking in growth and development. Glucose, nucleoside, active calcium and some trace elements

Therefore, the general brewed soy sauce sold in the market is not suitable for children.