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Preparation method of fermented flavored perilla frutescens paste

A technology for fermenting flavor and basil sauce, applied in food preparation, application, food science and other directions, can solve the problems of waste of beneficial substances and not being well utilized, and achieve vigorous growth, increase nutrition and flavor, and easy production conditions. control effect

Inactive Publication Date: 2015-02-04
JILIN BUSINESS & TECH COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are still remaining perilla oil, polysaccharide, cellulose and other substances in perilla meal, these substances have not been well utilized at present, causing most of the beneficial substances to be wasted, so there is an urgent need for a new type of perilla in the prior art technical solution to this problem

Method used

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  • Preparation method of fermented flavored perilla frutescens paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The raw materials of fermented perilla sauce are perilla meal, soybean meal, flour and jujube powder, with a mass ratio of 5:5:2:0.1. The preparation process of fermented perilla sauce is as follows:

[0027] Step 1. Raw material preparation

[0028] Mix perilla meal and soybean meal evenly in a ratio of 5:5, then add warm water at 40°C to soak for 8 hours, mix well, and sterilize at 121°C for 30 minutes. When the temperature of the material drops to 100°C, add flour on the surface of the koji material, and cover the pot Use waste heat to keep warm naturally.

[0029] Step 2. Strain acclimatization

[0030] Take 70g of bean powder ground into 100 mesh, 10g of perilla meal powder ground into 100 mesh, 20g of red date powder, 10g of glucose, KH 2 PO 4 1g, MgSO 4 0.5g, (NH 4 ) 2 SO 4 0.5g, 18g agar, 1000mL water, natural pH value; sterilize at 121°C for 25 minutes to make soybean flour seed medium; irradiate the spore suspension of Aspergillus oryzae Huyao 3.042 un...

Embodiment 2

[0039] The raw materials of fermented perilla sauce are perilla meal, soybean meal, flour and jujube powder, with a mass ratio of 4:6:3:0.08. The preparation process of fermented perilla sauce is as follows:

[0040] Step 1. Raw material preparation

[0041] Mix perilla meal and soybean meal in a ratio of 4:6, then add warm water at 40°C to soak for 8 hours, mix well, and sterilize at 121°C for 30 minutes. When the temperature of the material drops to 100°C, add flour on the surface of the koji material, and cover the pot Use waste heat to keep warm naturally.

[0042] Step 2. Strain acclimatization

[0043] Take 70g of soybean powder ground into 100 mesh, 10g of perilla meal powder ground into 100 mesh, 20g of red date powder, 10g of glucose, KH 2 PO 4 1g, MgSO 4 0.5g, (NH 4 ) 2 SO 4 0.5g, 18g agar, 1000mL water, natural pH value; sterilize at 121°C for 25 minutes to make soybean flour seed medium; irradiate the spore suspension of Aspergillus oryzae Huyao 3.042 under...

Embodiment 3

[0052] The raw materials of fermented perilla sauce are perilla meal, soybean meal, flour and jujube powder, with a mass ratio of 3:7:3:0.1. The preparation process of fermented perilla sauce is as follows:

[0053] Step 1. Raw material preparation

[0054] Mix perilla meal and soybean meal evenly in a ratio of 3:7, then add warm water at 40°C to soak for 8 hours, mix well, and sterilize at 121°C for 30 minutes. When the temperature of the material drops to 100°C, add flour on the surface of the koji material, and cover the pot Use waste heat to keep warm naturally.

[0055] Step 2. Strain acclimatization

[0056] Take 70g of soybean powder ground into 100 mesh, 10g of perilla meal powder ground into 100 mesh, 20g of red date powder, 10g of glucose, KH 2 PO 4 1g, MgSO 4 0.5g, (NH 4 ) 2 SO 4 0.5g, 18g agar, 1000mL water, natural pH value; sterilize at 121°C for 25 minutes to make soybean flour seed medium; irradiate the spore suspension of Aspergillus oryzae Huyao 3.042...

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Abstract

The invention discloses a preparation method of fermented flavored perilla frutescens paste. The preparation method comprises five steps of raw material preparation, strain domestication, finished koji preparation, fermentation, sub-packaging and sterilization. The preparation method comprises the following specific steps: mixing raw materials including perilla frutescens meal, soybean meal, flour and read date powder in a ratio to obtain a koji material; irradiating Aspergillus oryzae Shanghai wine 3.042 spore suspension under an ultraviolet lamp, performing gradient dilution, and culturing in a bean flour seed culture medium with a spread plate method; inoculating the sterilized koji material with Aspergillus oryzae distiller yeast, and culturing to obtain the fished koji; and grinding the finished koji, putting the ground finished koji in a container, and adding a saline solution for fermentation, thereby obtaining the fermented flavored perilla frutescens paste. According to the invention, a great quantity of proteins and polysaccharides in the perilla frutescens meal are utilized, special nutritional ingredients, health ingredients and flavor substances of the perilla frutescens meal are also kept in the paste, and thus the whole-nutrition utilization of the perilla frutescens meal is guaranteed. The fermented flavored perilla frutescens paste combines nutritional ingredients and flavor of traditional soybean paste and integrates seasoning, aroma enhancement and health, production conditions are easy to control, existing soybean paste production equipment can be utilized, and industrial production can be performed.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and in particular relates to a method for preparing condiments using perilla meal as a raw material. Background technique [0002] Perilla (scientific name: Perilla frutescens (L.) Britt.), also known as Chisu, Red Su, Fragrant Su, etc., is an annual herb of the Lamiaceae Perilla genus. It is widely planted in my country and is a traditional medicinal and edible plant in my country. . [0003] Perilla is rich in nutrients, and its stems and leaves contain protein, amino acids and trace elements necessary for human body; in addition to rich in protein, perilla seeds are also rich in fat, and the oil yield can reach more than 45%. - The content of linolenic acid is as high as about 60%. α-linolenic acid is the precursor of docosahexaenoic acid (DHA), which can be converted into DHA in the human body; perilla is also rich in perillone and perillaldehyde And eugenol ...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L1/29A23L27/50A23L33/00
CPCA23L27/60A23L33/00
Inventor 朱珠张昕张传智
Owner JILIN BUSINESS & TECH COLLEGE
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