Lycium ruthenicum sauce and production method thereof

A production method and technology of black wolfberry, applied in the application, food preparation, food science and other directions, can solve the problems of difficult quality assurance of medicinal ingredients, long processing time, low efficiency, etc., and achieve the advantages of industrialized production, short production cycle, Efficient effect

Inactive Publication Date: 2014-04-16
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As can be seen from the existing technology, the purpose is to make people supplement more nutrition to people in the mode of eating soy sauce, and enhance the health care effect. , blending and other production processes, the processing time of this process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0027] Example 1

[0028] Weigh 1 kg of selected fresh and high-quality wolfberry, wash, drain off the water, and quickly break it into a slurry with a colloid mill, then add 20 kg of purified water, and at the same time add 21 g of ascorbic acid and 31.5 g of citric acid, mix well, and add to the stainless steel tank Heat to 90°C for 3min extraction, filter to remove the peel, seeds and other residues, centrifuge the filtrate at 6000r / min for 15min, take the centrifugal liquid, and filter once again with 400 mesh industrial filter cloth to obtain orange-red juice. Place the juice in the fermentation tank , Sealed, heated and boiled for 30 minutes, adjusted the temperature in the tank to 90℃, kept warm and left for natural fermentation for 5 hours, then adjusted the temperature to 75℃, and kept the natural fermentation for 48 hours. The fermentation mixture was released from the bottom of the fermentation tank and filtered to obtain The fermented black wolfberry juice is then con...

Example Embodiment

[0029] Example 2

[0030] Weigh 1 kg of selected fresh and high-quality wolfberry, wash, drain off the water, and quickly break it into a slurry with a colloid mill, then add 20 kg of purified water, and at the same time add 21 g of ascorbic acid and 31.5 g of citric acid, mix well, and add to the stainless steel tank Heat to 90°C for 3min extraction, filter to remove the peel, seeds and other residues, centrifuge the filtrate at 6000r / min for 15min, take the centrifugal liquid, and filter once again with 400 mesh industrial filter cloth to obtain orange-red juice. Place the juice in the fermentation tank , Sealed, heated and boiled for 30 minutes, adjusted the temperature in the tank to 95℃, kept warm and left for natural fermentation for 4 hours, then adjusted the temperature to 65℃, and kept the natural fermentation for 72 hours, released the fermentation mixture from the bottom of the fermentation tank, filtered, The fermented black wolfberry juice is then concentrated at a l...

Example Embodiment

[0031] Example 3

[0032] Weigh 1 kg of selected fresh and high-quality wolfberry, wash, drain off the water, and quickly break it into a slurry with a colloid mill, then add 20 kg of purified water, and at the same time add 21 g of ascorbic acid and 31.5 g of citric acid, mix well, and add to the stainless steel tank Heat to 90°C for 3min extraction, filter to remove the peel, seeds and other residues, centrifuge the filtrate at 6000r / min for 15min, take the centrifugal liquid, and filter once again with 400 mesh industrial filter cloth to obtain orange-red juice. Place the juice in the fermentation tank , Sealed, heated and boiled for 30 minutes, adjusted the temperature in the tank to 92°C, kept warm and left for natural fermentation for 4.5 hours, then adjusted the temperature to 70°C, and continued to stand naturally for 60 hours to ferment, release the fermentation mixture from the bottom of the fermentation tank, and filter to get The fermented black wolfberry juice is the...

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PUM

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Abstract

The invention discloses lycium ruthenicum sauce. The lycium ruthenicum sauce is produced by the method comprising the following steps: fermenting lycium ruthenicum juice to obtain fermented lycium ruthenicum juice; concentrating to obtain lycium ruthenicum concentrate; and mixing with the existing sauce in ratio of 1: 20. The production method is simple, easy to carry out, short in production period, low in energy consumption and high in efficiency; the prepared sauce has no additives like hydrolyzed vegetable protein seasoning liquid, monosodium glutamate and spice, remains the taste of lyceum, is fresh, delicious and pure, and nutrient-rich, and is a beneficial and healthy seasoning.

Description

technical field [0001] The invention belongs to the field of edible deep processing, and in particular relates to a black wolfberry soy sauce and a production method thereof. Background technique [0002] As a kind of cooking seasoning, soy sauce has a long history in my country and Southeast Asian countries, and it is also a major feature of edible seasoning in my country. Traditional seasonings are widely used and consumed in a large amount. At present, there are many kinds of soy sauce on the market. Brewed soy sauce and formulated soy sauce are the main parts of the market. Brewed soy sauce has a long history of production in my country and has a unique process. The main body is made of beans and wheat grains and fermented by microorganisms , it is rich in nutrition and delicious in taste, especially the development of bio-fermentation technology, so that the brewing industry of soy sauce presents an industry with rich characteristics, and the consumer market is increasin...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L1/30A23L33/10
CPCA23L33/105A23L27/50A23V2002/00
Inventor 张志年其他发明人请求不公开姓名
Owner 徐州绿之野生物食品有限公司
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