Processing method of caragana sinica root and gymnadenia cono-psea soybean sauce

A processing method and bergamot ginseng technology are applied in the processing field of gorse root bergamot ginseng soy sauce, which can solve the problems of few product types, low development and utilization level, low processing and utilization efficiency of raw materials, etc., and achieves high quality and easy to master processing methods. , the effect of color stability

Inactive Publication Date: 2015-11-11
刘永
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of gorse root and bergamot are processed into medicines as Chinese herbal medicines, which undoubtedly leads to the phenomenon that there are fewer types of related products. The reason is that there are low levels of development and utilization and low efficiency of raw material processing and utilization. high problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of processing method of genus bergamot soy sauce, is characterized in that, described processing method adopts the following steps:

[0018] a. Preparation of raw materials: select mature gorse root and bergamot, wash the gorse root and bergamot, take 12kg of gorse root and 8kg of bergamot, mix them evenly, and chop them up to make a mixture, mix them with 20kg Adding 40kg of concentration in the material is that 10% salt water is soaked for 16h, beating after soaking to obtain a mixed slurry, adding 0.012kg of protease, 0.05kg of cellulase, and 0.004kg of pectinase in the 20kg of mixed slurry. Combined hydrolysis for 60 minutes at 38°C, after enzymatic hydrolysis, the mixed slurry was centrifuged in a 160-mesh centrifuge to obtain raw material liquid and raw material slag;

[0019] b. Soybean pretreatment: put 10kg of soybeans into 25kg of water, soak for 20 hours, remove impurities, rinse, filter and dry, put them into a steaming equipment and steam them, take ...

Embodiment 2

[0026] A kind of processing method of genus bergamot soy sauce, is characterized in that, described processing method adopts the following steps:

[0027] a. Raw material preparation: select mature gorse root, bergamot, jasminthus, five-scented vine, wash gorse root, bergamot, sagera, and five-scented vine, and take 10kg of gorse root and 7kg of bergamot . Add 0.02kg of protease, 0.07kg of cellulase, and 0.01kg of pectinase to the slurry, and combine hydrolysis for 45 minutes at 42°C. After enzymolysis, the mixed slurry is centrifuged in a 200-mesh centrifuge to obtain raw materials Liquid and raw material slag;

[0028] b. Soybean pretreatment: Mix 10kg of soybeans and 3kg of black beans evenly, put them into 28kg of water, soak for 25 hours, remove impurities, rinse and dry, put them into a steaming equipment and steam them until they are fully cooked, take them out and cool them down to room temperature. Soybean mud base is prepared;

[0029] c. Mixing and inoculation: T...

Embodiment 3

[0035] A kind of processing method of genus bergamot soy sauce, is characterized in that, described processing method adopts the following steps:

[0036] a. Raw material preparation: select ripe gorse root and bergamot, wash gorse root and bergamot, get 55-65 parts by weight of gorse root and 35-45 parts by weight of bergamot and mix them evenly, chop them up, Prepare the mixture, add 2-3 times its weight to the mixture with salt water with a concentration of 8-10% for 15-20 hours, beat after soaking to obtain a mixed slurry, add its weight 0.05-0.08 to the mixed slurry % protease, 0.2-0.3% cellulase, 0.02-0.06% pectinase, combined hydrolysis for 50-60min under the environment of 35-40℃, after enzymolysis, the mixed slurry was processed by a 160-180 mesh centrifuge Centrifugal treatment to obtain raw material liquid and raw material slag;

[0037] b. Soybean pretreatment: Put soybeans in water 2-3 times its weight, soak for 20-24 hours, remove impurities, rinse and filter dr...

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Abstract

The invention discloses a processing method of caragana sinica root and gymnadenia cono-psea soybean sauce. According to the caragana sinica root and gymnadenia cono-psea soybean sauce,caragana sinica roots and gymnadenia cono-psea serve as main ingredients, and the soybean sauce is obtained through the steps of ingredient pretreatment, soybean pretreatment, combined inoculation, fermentation, squeezing, filtration, disinfection and package. The processing method comprises the steps of chopping the ingredients, and immersing the ingredients with saline water, wherein the nutrient substances are prevented from being lost, conducting pulping after immersing the ingredients with the saline water, and conducting complex phosphoesterasum treatment on the pulp, wherein the decomposition of ingredient tissue cells is promoted, the precipitation efficiency of ingredient nutrient substances is improved, and therefore the utilization rate of the ingredients is improved. The caragana sinica root and gymnadenia cono-psea soybean sauce has the advantages that the quality is great, the edible prospect is wide, the processing method is simple and easy to master, the finished soybean sauce is mellow in smell, stable in color, balanced in nutrients, and the soybean sauce has the health care functions of nourishing essence, tonifying spleen, moistening lung, helping produce saliva and slake thirst, replenishing blood and tonifying qi.

Description

technical field [0001] The invention relates to a processing method of soy sauce, in particular to a processing method of soy sauce with genus root bergamot. Background technique [0002] Gorse root: It is the root or root bark of the leguminous deciduous shrub Caragana, which can be harvested throughout the year. After digging, wash the sand, remove the fibrous roots and dark brown cork, and use it fresh or sun-dried. Gorcia root is flat in nature and bitter in taste. "Compendium Supplements" records: "Genary cures bruises and coughs. Warms the muscles and bones, treats gout, has the function of chasing wind and activating blood circulation, and also promotes blood vessels, eliminating stagnation." It has the functions of clearing the lungs and spleen, dredging the meridian and diuresis, promoting blood circulation and dredging the veins, etc. effect. [0003] Bergamot ginseng: also known as palm ginseng, is a plant named after its shape like a palm, and is mainly used fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L1/29A23L27/50A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/314
Inventor 刘永吴昌术夏华
Owner 刘永
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