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Peony and moringa soybean sauce and preparation method thereof

A technology of Moringa and Moringa, applied in the field of health-care soy sauce and its preparation, can solve the problems of not forming an industrial chain, lag in the development and utilization of deep-processed products of peony and Moringa, and low production added value, so as to improve immunity and increase the production of soy sauce. Variety, Great Benefit Effect

Active Publication Date: 2015-11-25
三羽(北京)科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] For a long time, the development and utilization of peony and Moringa deep-processed products have been seriously lagging behind, the added value of production is very low, and no industrial chain has been formed.

Method used

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  • Peony and moringa soybean sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Step one, raw material processing.

[0022] Roast 20 parts of wheat at 320°C for 3 minutes, break it into 6~8 petals, crush 80 parts of peony seed cake into 2~3mm particles, add 40 parts of bran and stir evenly, then add 40% of the weight of the above mixture in water Moisturize for 8 hours.

[0023] Step two, cooking.

[0024] Cook for 20 minutes under the pressure of 0.1MPa, and the water content of the cooking material at this time is 40~60%.

[0025] Step three, making music.

[0026] Cool the cooked raw materials to 30~45°C, add 0.5% Aspergillus oryzae seed koji into the cooking material, mix well and transfer to the koji pond, adjust the temperature of the koji pond at 28~35°C, turn the koji to cool down when the temperature rises , After 25h, when the koji material turns from white to yellow-green, the koji is made.

[0027] Step 4, making unstrained spirits and fermenting.

[0028] Low-salt solid-state fermentation, crush the koji and transfer it to the fer...

Embodiment 2

[0032] Step one, raw material processing.

[0033] Roast 10 parts of wheat at 380°C for 1 min, break it into 6~8 petals, crush 100 parts of peony seed cake into 2~3mm particles, add 60 parts of bran and stir evenly, then add 60% of the weight of the above mixture in water Run the material for 0.5h.

[0034] Step two, cooking.

[0035] Cook under 0.2MPa pressure for 10 minutes, and the water content of the cooking material at this time is 40~60%.

[0036] Step three, making music.

[0037] Cool the cooked raw materials to 30~45°C, add 0.1% Aspergillus oryzae koji into the cooking material, mix well and transfer to the koji pond, adjust the temperature of the koji pond at 28~35°C, turn the koji to cool down when the temperature rises After 30 hours, when the koji material turns from white to yellow-green, the koji is made.

[0038] Step 4, making unstrained spirits and fermenting.

[0039] Low-salt solid-state fermentation, crush the koji and transfer it to the fermentation...

Embodiment 3

[0043] Step 1 to step 3, step 5 to step 6 are the same as in Example 1.

[0044] Step 4, making unstrained spirits and fermenting.

[0045] High-salt dilute state fermentation, the koji is crushed and transferred to the fermentation tank, and salt water at a temperature of 5-10°C and a concentration of 28g / 100ml is added at a mass ratio of 1:1.8 to prepare the soy mash. The fermentation period is 6 months, and the fermentation temperature in the early stage is 10~15℃, the fermentation time is 30d, inoculate 0.5% of the yeast in the raw material mass in the mid-term fermentation, the temperature is 20~25℃, the fermentation time is 90d, the late fermentation temperature is 30~35℃, the fermentation time is 60d.

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Abstract

The present invention provides a peony and moringa soybean sauce which takes peony seed cake meal or moringa seed cake meal as main raw materials and is prepared by combining the traditional soybean sauce brewing technology with modern bioengineering technology and food processing technology. The peony and moringa soybean sauce does not contain any food additives, and meets the demands of modern consumers for nature and additive-free food. The finished product of the peony and moringa soybean sauce is fully fermented, is full of aroma components, and is high in amino acid nitrogen, total nitrogen, total acid and soluble salt-free solid contents. Moreover, the peony and moringa soybean sauce is rich in polysaccharides, flavonoids and other active substances, multi-vitamins, amino acids, potassium, iron and other minerals. Besides, the peony and moringa soybean sauce has efficacies of resisting fatigue, oxidation, bacteria and inflammation, lowering blood pressure, blood sugar, and blood lipids, improving immunity, and enhancing memory, is rich in flavor and mellow in taste, and has a broad development and application prospect.

Description

technical field [0001] The invention belongs to the technical field of soy sauce condiment production, and in particular relates to a health-care soy sauce using peony seed cake or / and Moringa seed cake as raw materials and a preparation method thereof. Background technique [0002] Moringa is a perennial tropical deciduous tree native to northern India. The root, bark, leaf, flower, fruit, seed, gum, etc. of Moringa tree can be used as both medicine and food, with many and complete nutrients. Moringa leaf was approved as a new resource food by the Ministry of Health in 2012. Moringa leaves are pungent, slightly warm, non-toxic, and contain flavonoids, polyphenols, polysaccharides, proteins, vitamins and minerals, and essential amino acids needed by the human body. Moringa oil contains 76% monounsaturated fatty acids, mainly oleic acid, and can be used as cooking oil, lubricating oil or cosmetics. Moringa seed cakes produce a large amount of Moringa seed cakes after oil e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L1/221A23L1/30A23L27/10A23L27/50
CPCA23V2002/00A23V2200/30A23V2200/324A23V2200/326A23V2200/328
Inventor 不公告发明人
Owner 三羽(北京)科技有限责任公司
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