Composite soy and preparation method thereof

A technology for soy sauce and rapeseed flowers, applied in the field of compound soy sauce and its preparation, can solve the problems such as being difficult to achieve the color standard of low-salt solid soy sauce, not conforming to traditional consumption concepts, bland taste, etc., and achieve rich nutritional value, high nutritional value, Simple way to make effects

Active Publication Date: 2014-12-24
QINGDAO DENGTA FLAVOUR IND
View PDF5 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the high-salt dilute fermentation process also has shortcomings. Compared with low-salt solid soy sauce, its color is lighter and its taste is lighter. Even if caramel color is added later, it is diffic...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1) Select appropriate amount of high-quality soybeans, wheat, black beans, and barley with full and round grains and ground for later use. The mass ratio of soybeans, wheat, black beans, and barley is 3:1:1:1.

[0023] 2) Add the crushed soybeans, wheat, black beans, and barley as raw materials into water and stir evenly, where the mass ratio of raw materials to water is 5:3, and then put the mixed raw materials into a triangular bottle, plug it with a cotton stopper, and high pressure Sterilize in a steam sterilizer at 121°C for 25 minutes.

[0024] 3) Take out the triangular bottle after sterilization. When the wall of the bottle is not hot, tap the bottom of the bottle to break the material block; at room temperature, tap the bottom of the bottle with your hand to ensure that the material block is loose and does not agglomerate; The soy sauce koji seed is connected under the condition of bacteria. After the inoculation is completed, tap the bottom of the bottle to mix the...

Embodiment 2

[0031] 1) Select appropriate amount of high-quality soybeans, wheat, black beans, and barley with full and round grains and ground for later use. The mass ratio of soybeans, wheat, black beans, and barley is 3:1:1:1.

[0032] 2) Add the crushed soybeans, wheat, black beans, and barley as raw materials into water and stir evenly, where the mass ratio of raw materials to water is 5:3, and then put the mixed raw materials into a triangular flask, plug it with a cotton stopper, and high pressure Sterilize in a steam sterilizer.

[0033] 3) Take out the triangular bottle after sterilization. When the wall of the bottle is not hot, tap the bottom of the bottle to break the material block; at room temperature, tap the bottom of the bottle with your hand to ensure that the material block is loose and does not agglomerate; The soy sauce koji seed is connected under the condition of bacteria. After the inoculation is completed, tap the bottom of the bottle to mix the material and the bacteri...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The purpose of the invention is to disclose a composite soy, and the composite soy is prepared by the following steps of: taking soybean, wheat, black soybean and coix lachryma-jobi kernel as raw materials to prepare a starter, adding and mixing auxiliary materials after fermentation of the starter, wherein the mass ratio of soybean : wheat : black soybean : coix lachryma-jobi kernel is 3:1:1:1. In the composite soy, black soybean and coix lachryma-jobi kernel have abundant resources and high nutritional value, the preparation method is simple and more applied to industrial production, black soybean and coix lachryma-jobi kernel are successfully introduced into the fermentation process of the high-salinity dilute soy, in subsequent allocation processes, extracting solution of lily flower and rape flower is added so as to change the problems of shallow bottom color and single taste in the high-salinity dilute soy, meanwhile the high-salinity dilute soy is rich in nutritional value, according to standards of the national GB18186-2000 high-salinity dilute soy, the product grade of the composite soy can reach special-grade or first-grade standards in the soy quality grade. Moreover, the black soybean contains abundant female hormone, thus the product is more suitable for women.

Description

Technical field [0001] The invention belongs to the field of condiment processing, and specifically relates to a composite soy sauce and a preparation method thereof. Background technique [0002] Soy sauce is a traditional condiment with delicious taste and unique flavor. It is a basic condiment in the field of catering and seasoning production. However, the current soy sauce products have a single taste, and often add preservatives such as sodium benzoate and sodium diacetate. [0003] With the increasing demand for soy sauce varieties, it is very necessary to seek a new flavor and preservative-free soy sauce. At present, domestic soy sauce production is in a transitional period of "alternating between old and new". Compared with low-salt solid soy sauce with a short fermentation period, high-salt dilute fermented soy sauce, which represents high-end quality and future development trends, has many advantages. It can meet the market requirements for high-quality products. High-s...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/238A23L1/29A23L27/50A23L33/00
CPCA23L27/50A23L33/00
Inventor 钱冠兰蔡可忠徐佳丽
Owner QINGDAO DENGTA FLAVOUR IND
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap