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Dendranthema morifolium (ramat.) tzvel cv.chuju soy sauce production method

A production method, the technology of Chuju, is applied in the production field of Chuju soy sauce, which can solve the problems of taste, nutritional limitations, and weak health care performance, and achieve the effects of fine and smooth taste, elimination of body fat, and reduction of fat absorption

Active Publication Date: 2014-07-30
黑龙江省共青农垦北青源食品加工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Soy sauce is the most commonly used condiment for people. Traditional soy sauce is generally made by fermenting soybean flour, wheat flour and water. Its main nutrition is amino acid and sugar. The taste and nutrition are relatively limited, and its health care performance is not strong.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] ①, cooked

[0026] Mix chrysanthemum, hawthorn and soybeans, steam them, cool to room temperature, and mix with wheat flour to obtain mixed enzymolysis clinker. The weights of chrysanthemum, hawthorn, soybeans and flour are 5kg, 3kg, 25kg, and 3kg in sequence.

[0027] ②, inoculation

[0028] Inoculate 0.25 kg of Aspergillus niger strains and 0.5 kg of Aspergillus oryzae strains into the mixed enzymatic hydrolysis clinker, fully mix and mix evenly, and make koji.

[0029] ③. Koji making

[0030] The koji is made into koji through an automatic koji making machine.

[0031] ④, fermentation

[0032] Put the finished koji into the fermentation tank, add 28kg of salt water (Baume degree is 10), stir well and evenly, and make the moromi. After overturning the moromi, keep it fermented at 39°C for 10 days; then add the moromi weight 0.001% glutaminase, stir evenly, keep warm at 30°C for 10 days, when the pH value of the moromi drops to 5.3, add Luxie yeast to 150 / ml moromi...

Embodiment 2

[0037] ①, pretreatment

[0038] Mix chrysanthemum, hawthorn and soybeans, steam them, cool to room temperature and mix with wheat flour to obtain mixed enzymolysis clinker. The weights of chrysanthemum, hawthorn, soybeans and flour are 4kg, 4kg, 28kg, and 2kg in sequence.

[0039] ②, inoculation

[0040] Inoculate 0.2kg of Aspergillus niger strains and 0.6kg of Aspergillus oryzae strains into the mixed enzymatic hydrolysis clinker, fully mix and evenly, and make koji.

[0041] ③. Koji making

[0042] The koji is made into koji through an automatic koji making machine.

[0043] ④, fermentation

[0044] Put the finished koji into the fermenter, add 30kg of salt water (Baumé degree is 8), and stir well to make the moromi. After overturning the moromi, keep it fermented at 38°C for 12 days; then add the moromi weight 0.0015% glutaminase, stir evenly, keep warm at 28°C for 8 days, when the pH value of the moromi drops to 5.3, add Luxie yeast to 180 / ml moromi, control the temper...

Embodiment 3

[0049] ①, pretreatment

[0050] Mix chrysanthemum, hawthorn and soybeans, steam them, cool to room temperature, and mix with wheat flour to obtain mixed enzymolysis clinker. The weights of chrysanthemum, hawthorn, soybeans and flour are 6kg, 2kg, 22kg, and 4kg in sequence.

[0051] ②, inoculation

[0052] Inoculate 0.3 kg of Aspergillus niger strains and 0.4 kg of Aspergillus oryzae strains into the mixed enzymatic hydrolysis clinker, fully mix and evenly, and make koji.

[0053] ③. Koji making

[0054] The koji is made into koji through an automatic koji making machine.

[0055] ④, fermentation

[0056] Put the finished koji into the fermentation tank, add 25kg of salt water (Baume degree is 11), stir well, and make moromi. After overturning the moromi, keep it fermented at 40°C for 8 days; then add the moromi weight 0.0005% glutaminase, stir evenly, keep warm at 32°C for 12 days, when the pH value of the moromi drops to 5.3, add Luxie yeast to 200 / ml moromi, control the te...

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PUM

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Abstract

The present invention relates to the technical field of food processing, specifically to a dendranthema morifolium (ramat.) tzvel cv.chuju soy sauce production method, which comprises a solid-state fermentation method, and specifically comprises: mixing 4-6 parts by weight of dendranthema morifolium (ramat.) tzvel cv.chuju, 2-4 parts by weight of hawthorn and 22-28 parts by weight of soybean, steaming to achieve a cooked state, cooling to a room temperature, adding 2-4 parts by weight of wheat powder, stirring to obtain a mixed enzymolysis clinker, and sequentially carrying out inoculation, koji making, fermentation, pressure filtration and canning on the mixed enzymolysis clinker to prepare the dendranthema morifolium (ramat.) tzvel cv.chuju soy sauce. The dendranthema morifolium (ramat.) tzvel cv.chuju soy sauce prepared by using the production method has characteristics of rich vitamins, rich proteins, ideal health effect, delicate and smooth taste, sweet, sour and refreshing taste, and unique taste of dendranthema morifolium (ramat.) tzvel cv.chuju and hawthorn.

Description

[0001] technical field [0002] The invention relates to the technical field of food processing, in particular to a production method of Chuju soy sauce. Background technique [0003] Soy sauce is the most commonly used condiment. Traditional soy sauce is generally made from soybean powder, wheat flour and water fermentation. Its main nutrition is amino acid and sugar. The taste and nutrition are relatively limited, and its health care performance is not strong. Its main function is seasoning . [0004] Chu chrysanthemum, commonly known as white chrysanthemum and chamomile, has the functions of clearing away heat and detoxifying, and is also a food with important health functions. In the first year of Guangxu in the Qing Dynasty, it was accepted as a tribute by the imperial court, so it is called "Chuzhou Tribute Chrysanthemum". "Compendium of Materia Medica" says: "Chuzhou chrysanthemum is white in color and sweet in taste." In modern times, it has been valued by my count...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L1/30A23L27/50
CPCA23L27/50A23L33/10A23V2002/00A23V2200/30
Inventor 缪成贵何华奇章庆华
Owner 黑龙江省共青农垦北青源食品加工有限公司
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