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Soy sauce with health care function and preparation method of soy sauce

A soy sauce and functional technology, which is applied in the field of soy sauce with health care function and its production, can solve the problems of limited nutrition and weak health care function

Inactive Publication Date: 2015-10-28
HEFEI YINUO BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional soy sauce has relatively limited nutrition and weak health care function. Its main function is seasoning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Weigh 60 parts of soybeans, 10 parts of wheat flour, 10 parts of medlar, 3 parts of isatidis, 3 parts of honeysuckle, 5 parts of licorice, 5 parts of chrysanthemum, 0.5 parts of Aspergillus oryzae, 10 parts of table salt, and 3 parts of sugar;

[0019] Wash the soybeans and soak them in water for 10 hours; wash the wolfberry fruit, isatis root, honeysuckle, licorice, and chrysanthemum with water, dry them, crush them, pass through a 10-mesh sieve, mix them with the soaked soybeans and mix them with wheat flour, steam them, and cool to room temperature. Obtain the mixture; inoculate the aspergillus oryzae strain into the mixture, stir evenly to obtain the koji; put the koji into the automatic koji making machine to make koji;

[0020] Put the finished koji into the fermentation tank, add salt water and sugar, stir well, seal and ferment for 15 days; ferment and filter through hydraulic pressure to obtain the original soy sauce;

[0021] The raw soy sauce is mixed with wa...

Embodiment 2

[0023] Weigh 65 parts of soybeans, 8 parts of wheat flour, 8 parts of medlar, 4 parts of isatidis, 4 parts of honeysuckle, 4 parts of licorice, 4 parts of chrysanthemum, 0.5 parts of Aspergillus oryzae, 10 parts of salt, and 3 parts of sugar;

[0024] Wash the soybeans and soak them in water for 10 hours; wash the wolfberry fruit, isatis root, honeysuckle, licorice, and chrysanthemum with water, dry them, crush them, pass through a 10-mesh sieve, mix them with the soaked soybeans and mix them with wheat flour, steam them, and cool to room temperature. Obtain the mixture; inoculate the aspergillus oryzae strain into the mixture, stir evenly to obtain the koji; put the koji into the automatic koji making machine to make koji;

[0025] Put the finished koji into the fermentation tank, add salt water and sugar, stir well, seal and ferment for 15 days; ferment and filter through hydraulic pressure to obtain the original soy sauce;

[0026] The raw soy sauce is mixed with water acco...

Embodiment 3

[0028] Weigh 70 parts of soybeans, 5 parts of wheat flour, 5 parts of medlar, 5 parts of Radix Radix, 5 parts of honeysuckle, 3 parts of licorice, 3 parts of chrysanthemum, 0.5 parts of Aspergillus oryzae, 10 parts of salt, and 3 parts of sugar;

[0029] Wash the soybeans and soak them in water for 10 hours; wash the wolfberry fruit, isatis root, honeysuckle, licorice, and chrysanthemum with water, dry them, crush them, pass through a 10-mesh sieve, mix them with the soaked soybeans and mix them with wheat flour, steam them, and cool to room temperature. Obtain the mixture; inoculate the aspergillus oryzae strain into the mixture, stir evenly to obtain the koji; put the koji into the automatic koji making machine to make koji;

[0030] Put the finished koji into the fermentation tank, add salt water and sugar, stir well, seal and ferment for 15 days; ferment and filter through hydraulic pressure to obtain the original soy sauce;

[0031] The raw soy sauce is mixed with water a...

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Abstract

The invention provides a soy sauce with a health care function. The soy sauce is prepared by fermenting the following raw materials and components in parts by weight: 60-70 parts of soybean, 5-10 parts of wheat flour, 5-10 parts of Chinese wolfberry, 3-5 parts of radix isatidis, 3-5 parts of honeysuckle, 3-5 parts of licorice roots, 3-5 parts of chrysanthemums, 0.5 part of aspergillus oryzae bacteria species, 10 parts of table salt, and 3 parts of sugar. A preparation method of the soy sauce with the health care function comprises the following steps: soaking the raw materials in water, cleaning the soaked raw materials, inoculating the cleaned raw materials, fermenting the inoculated raw materials, performing pressure filtration, allocating the raw materials after pressure filtration, sterilizing the allocated raw materials, and canning the sterilized raw materials. The soy sauce disclosed by the invention has the health care efficacies of nourishing liver and kidney, clearing heat and removing toxicity, and resisting infection.

Description

technical field [0001] The invention relates to the field of condiment processing, in particular to soy sauce with health care function and a production method thereof. Background technique [0002] Soy sauce is a traditional Chinese condiment. A liquid condiment brewed from beans, wheat, and bran. The color is reddish-brown, with a unique soy sauce aroma and delicious taste, which helps to stimulate appetite. Soy sauce is a condiment produced from raw materials such as soybeans and wheat, through raw material pretreatment, koji making, fermentation, leaching and oiling, and heating preparation. Extremely rich in nutrients, the main nutrients include amino acids, soluble proteins, sugars, acids and so on. [0003] Soy sauce is the most commonly used condiment for people. It is mainly salty, but also has umami and fragrance. It can increase and improve the taste of dishes, and can also add or change the color of dishes. Traditional soy sauce has relatively limited nutriti...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L1/30A23L27/50
CPCA23V2002/00A23V2200/30
Inventor 郑琪
Owner HEFEI YINUO BIOTECH
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