Healthcare soy sauce and preparation method thereof

A technology of health-care soy sauce and soy sauce, which is applied in the direction of food preparation, application, food science, etc., can solve the problems of reducing, not preventing, slowing down diseases, improving health, and bad health, so as to enhance SOD activity, improve and regulate immune function, eliminate The effect of free radicals

Active Publication Date: 2013-10-09
XUZHOU JIANGCHUAN AGRI DEV SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But along with the progress of society and the increasing material requirements of consumers, consumers have higher and higher requirements for soy sauce seasoning; The effect of slowing down diseases and strengthening the body; due to the pace of life of modern people and many bad eating habits, more and more diseases occur in modern people, such as high blood pressure, high blood sugar, and high blood fat, which are collectively referred to as "three highs" "In recent years, "three highs" have become the three diseases with the highest in...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1: A new type of health-care soy sauce, the main components and proportions of the soy sauce are as follows, according to the mass percentage, peanut 10%, sorghum 10%, chrysanthemum 2%, kudzu root 3%, mulberry leaves 2%, cassia seed 3%, licorice 2% %, 1% citric acid, 1% ethanol, 1% sorbic acid, 1% Panax notoginseng, 1% safflower, 1% angelica, 1% Polygonum multiflorum, and the rest is water.

Embodiment 2

[0022] Example 2: A new type of health-care soy sauce, the main components and proportions of the soy sauce are as follows, according to the mass percentage, peanut 19%, sorghum 14%, chrysanthemum 5%, kudzu root 6%, mulberry leaves 5%, cassia seed 6%, licorice 5% %, citric acid 3%, ethanol 3%, sorbic acid 3%, notoginseng 3%, safflower 3%, angelica 3%, Polygonum multiflorum 2%, and the rest is water.

Embodiment 3

[0023] Example 3:A new type of health-care soy sauce, characterized in that the main components and proportions of the soy sauce are as follows, according to the mass percentage, peanut 12%, sorghum 11%, chrysanthemum 3%, kudzu root 4%, mulberry leaves 3%, cassia 4% %, licorice 3%, citric acid 1.5%, ethanol 1.5%, sorbic acid 1.5%, notoginseng 1.5%, safflower 1.5%, angelica 1.5%, Polygonum multiflorum 1.5%, and the rest is water.

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Abstract

The invention relates to healthcare soy sauce which is characterized by mainly comprising the following components in percentage by mass: 10-20% of peanut, 10-15% of sorghum, 2-5% of chrysanthemum morifolium, 3-6% of radix puerariae, 2-5% of folium mori, 3-6% of semen cassiae, 2-5% of liquorice, 1-3% of citric acid, 1-3% of ethyl alcohol, 1-3% of sorbic acid, 1-3% of panax pseudoginseng, 1-3% of safflower, 1-3% of Chinese angelica, 1-2% of polygonum multiflorum and the balance of water. The healthcare soy sauce provided by the invention can be used for perfectly treating and preventing oral ulcer and gum bleeding and also realizes an obvious effect in reducing blood pressure.

Description

technical field [0001] The invention relates to a soy sauce and a production method thereof, in particular to a novel health-care soy sauce and a preparation method thereof. Background technique [0002] Soy sauce is a commonly used salty and umami condiment, which is brewed by microbial fermentation with protein raw materials and starchy raw materials as the main ingredients. Soy sauce is rich in nutrients. The brewed soy sauce produced in my country contains 7.5-10g of soluble protein, polypeptide, and amino acid per 100ml, and more than 2g of sugar. In addition, it also contains rich vitamins, phospholipids, organic acids, calcium, phosphorus, iron, etc. Inorganic salt. Soy sauce contains a variety of seasoning ingredients, including the special aroma of soy sauce, the salty taste of salt, the umami taste of sodium amino acid salt, the sweet taste of sugar and other sweet substances, the sour taste of organic acids, and the refreshing bitter taste of tyrosine. , There i...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L1/30A23L33/10A23L33/105
Inventor 丁琴
Owner XUZHOU JIANGCHUAN AGRI DEV SCI & TECH
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