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Chicory and desert cistanche health care soy sauce

A technology of health-care soy sauce and cistanche, which is applied in the field of soy sauce, can solve the problems that no chicory has been reported on the market, and achieve the effects of bright color, stable quality, and easy-to-master production process

Inactive Publication Date: 2015-11-18
ANHUI ZHILIANG INVESTMENT GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, people have paid attention to the nutritional value of chicory and conducted in-depth development on it, but there have been no reports of soy sauce made from chicory and products on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method of chicory soy sauce, which adopts the following steps:

[0017] A. Raw material preparation: select mature chicory, take 10kg of cleaned chicory root, beat it with crushing equipment, add 6g of protease, 10g of cellulase and 1g of pectinase, and jointly hydrolyze it at 38°C for 60min , to make chicory slurry;

[0018] B. Soybean pretreatment: put 10kg of soybeans into 20kg of water, soak for 20 hours, remove impurities, rinse and dry, put into cooking equipment and steam, take out and cool down;

[0019] C. Mixing and inoculation: take 10kg of steamed soybeans, 2kg of chicory slurry, 1kg of bran, 1kg of salt, and 0.4kg of seed koji, mix well and make a sauce unstrained spirits;

[0020] D. Fermentation: Ferment 10kg of fermented soy sauce grains, using a three-stage fermentation method. The specific process is as follows: the early fermentation temperature is 16°C, and the fermentation time is 12 days; kg of lactic acid bacteria, fermented for 20...

Embodiment 2

[0025] A preparation method of chicory soy sauce, which adopts the following steps:

[0026] A, raw material preparation: select ripe chicory, get the chicory root of 9kg cleaning and the jujube fruit stalk of 1kg, beat with crushing equipment, add the protease of 7g, the cellulase of 15g and the pectinase of 1.5g, in Combined hydrolysis for 55 minutes at 40°C to make chicory slurry;

[0027] B. Soybean pretreatment: put 10kg of soybeans into 25kg of water, soak for 19 hours, remove impurities, rinse and dry, put into cooking equipment and steam, take out and cool down;

[0028] C. Mixing and inoculation: take 10kg of steamed soybeans, 2.3kg of chicory slurry, 2kg of wheat flour, 1.5kg of bran, 1.1kg of salt, and 0.5kg of seed koji, and mix them well to make sauce unstrained spirits;

[0029] D. Fermentation: Ferment 10kg of fermented soy sauce grains, using a three-stage fermentation method. The specific process is as follows: the early fermentation temperature is 18°C, and ...

Embodiment 3

[0034] A preparation method of chicory soy sauce, which adopts the following steps:

[0035] A, raw material preparation: select ripe chicory, get 8kg cleaned chicory roots and 2kg cistanche, beat with crushing equipment, add 8g of protease, 20g of cellulase and 2g of pectinase, at 42 ℃ Combined hydrolysis for 50 minutes under ambient conditions to make chicory slurry;

[0036] B. Soybean pretreatment: put 10kg of soybeans into 30kg of water, soak for 18 hours, remove impurities, rinse and dry, put into cooking equipment and steam, take out and cool down;

[0037] C. Mixing and inoculation: take 10kg of steamed soybeans, 2.5kg of chicory slurry, 1.5kg of kudzu root powder, 2kg of bran, 1.2kg of salt, and 0.5kg of seed koji, mix well and make sauce unstrained spirits;

[0038] D. Fermentation: Ferment 10kg of fermented soy sauce grains, using a three-stage fermentation method. The specific process is that the fermentation temperature in the early stage is 20°C, and the ferment...

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Abstract

The invention discloses a preparation method of chicory soybean sauce. The chicory soybean sauce is prepared from the following components in parts by weight in a mixing manner: 100 parts of cooked soybean, 20-25 parts of chicory slurry, 10-20 parts of bran, 10-12 parts of salt and 4-6 parts of mold starter, wherein the chicory soybean sauce is prepared by the following steps: preparing raw materials; pre-processing the soybean; mixing; inoculating; fermenting; squeezing; filtering; sterilizing; and packaging. The chicory soybean sauce provided by the invention has the advantages of being stable in quality, wide in edible range, simple in preparation process and easy to grasp, the finished soybean sauce is mellow in smell, delicious and palatable, fresh and bright in color and luster, and abundant in nutrient, and has the efficacies of clearing away heat and toxic materials, inducing diuresis to reduce edema, invigorating the stomach and benefiting bile, promoting appetizing and the like.

Description

[0001] This application is a divisional application with an application number of 201410321952.3, an application date of July 5, 2014, and an invention title of "A Method for Making Chicory Soy Sauce". technical field [0002] The invention relates to a soy sauce, in particular to a nutritious soy sauce produced by processing chicory roots and cistanche cistanche as raw materials. Background technique [0003] Chicory: perennial herb of Compositae, perennial herb with fleshy, short and thick roots. "Chinese Ethnic Medicine" records: "clearing away heat and detoxification, diuresis, reducing swelling, and invigorating the stomach. It is used for liver fire, less food, nephritis edema, damp-heat pain in the epigastric cavity, and loss of appetite." "Xinjiang Chinese Herbal Medicine" records: "clearing heat, diuresis, diuretic Gallbladder, anti-inflammatory. Indications for jaundice hepatitis, acute nephritis, bronchitis." It is rich in crude protein, crude fat, crude fiber, vi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L1/29A23L27/50A23L33/00
CPCA23L27/50A23L33/00A23V2002/00A23V2200/30A23V2200/32
Inventor 余芳
Owner ANHUI ZHILIANG INVESTMENT GRP
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