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Method for brewing black millet iron-rich nutritional soy

A technology of black millet and soy sauce, which is applied in the field of condiment production, can solve the problems of potential safety hazards, inability to absorb iron elements, reduce and enhance immune function, etc., and achieve the effect of easy absorption by the human body, shortening time, and enhancing immune function

Inactive Publication Date: 2015-07-22
山西省农业科学院农业科技信息研究所
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Problems solved by technology

[0008] The common deficiency and shortcoming of the above-mentioned prior art is that the iron element cannot be quickly and safely absorbed by the body, and cannot be retained and accumulated in the body for a long time
Reduced enhanced immune function, as well as potential safety hazards

Method used

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Embodiment Construction

[0040] The invention utilizes black crop raw materials with high organic iron nutrient elements, and a multi-strain, low-salt solid state and high-salt dilute state combined constant temperature fermentation process, so that various enzyme systems can carry out biochemical reactions under specific environmental conditions. , so that the iron trace elements in the raw materials and other nutrients such as protein, amino acids, vitamins and other nutrients are fully decomposed, and effectively enriched in soy sauce to generate unique color, aroma, taste, body shape and high content of organic iron and other nutrients. soy sauce.

[0041] A brewing method of black millet iron-rich nutritional soy sauce of the present invention comprises the following brewing process steps:

[0042] 1. Raw material ratio and treatment:

[0043]The black crop raw material has main materials and auxiliary materials: the relative ratio of main materials and auxiliary materials by weight is: main mat...

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Abstract

The invention relates to a method for brewing black millet iron-rich nutritional soy, which mainly overcomes the shortage of low organic iron content in general soy taking soybeans and wheat as raw materials and the shortcoming of addition of an iron additive into finished soy, and can be used for increasing iron-containing microelements. The method comprises the following step: with black crops with high organic iron content as raw materials, carrying out biochemical reaction on various enzyme systems under specific environmental conditions through a combined constant-temperature fermentation process of a low-salt solid-state fermentation process and a high-salt diluted-state fermentation process of various strains to enable iron microelements and other nutritional ingredients such as proteins, amino acids and vitamins in the raw materials to be fully decomposed and effectively enriched in soy so as to generate soy with unique color, aroma, taste and shape and high content of various nutritional ingredients such as organic iron.

Description

technical field [0001] The invention belongs to the technical field of condiment production, in particular to a technology for brewing iron-rich nutritional and health-care soy sauce by using black grain crops such as black millet as raw materials. Background technique [0002] Iron is one of the essential trace elements in the human body. It is an important component of hemoglobin, myoglobin, cytochrome and some respiratory enzymes. It is involved in the transport, exchange and tissue respiration of oxygen and carbon dioxide in the body. Iron is a trace element with high demand, and it is also a trace element that is relatively easy to lack. According to the statistics of the World Health Organization, about 30% of the world's population has iron deficiency, and 90% of anemia is due to iron deficiency. caused by. Iron deficiency can lead to a decrease in the activity of various iron-containing enzymes in the body, resulting in a decline in the body's resistance, and induce...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/238A23L1/29A23L27/50A23L33/00
CPCA23L27/50A23L33/00A23V2002/00A23V2200/30
Inventor 段亚利薛春生
Owner 山西省农业科学院农业科技信息研究所
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