Health care soybean sauce and preparation method thereof

Abstract

The invention relates to health care soybean sauce. The health care soybean sauce is characterized by comprising the following main components by weight percent: 15-20% of corn, 10-15% of green bean, 3-5% of Chinese angelica, 3-6% of almond, 2-5% of white atractylodes rhizome, 3-6% of medlar, 2-5% of polygonatum odoratum, 1-3% of honey, 1-2% of fermented vinegar, 1-2% of calcium propionate, 1-4% of potassium sorbate, 1-3% of spirulina, 1-3% of longan, 1-3% of Chinese yam and the balance of water. The health care soybean sauce has the function of preventing and treating diseases on the premise of guaranteeing a normal seasoning function, especially has obvious effects on treating and relieving constipation and malnutrition, and can be used for improving the immunity of a human body.

Description

technical field

[0001] The invention relates to a soy sauce and a production method thereof, in particular to a 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 is also...