Health-care soy sauce rich in soybean polysaccharide and preparation method thereof

A technology for health-care soy sauce and soybean polysaccharide, which is applied in the directions of polysaccharide/gum-containing food ingredients, food science, etc., can solve the problems of high cost and complicated preparation process of health-care soy sauce, and achieve the effect of facilitating natural color, rich nutrition and improving total nitrogen.

Inactive Publication Date: 2018-01-30
HEBEI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a health-care soy sauce rich in soybean polysaccharides and its preparation method, so as to enrich the varieties of soy sauce on the market and solve the problems of high cost and complicated preparation process of the existing health-care soy sauce

Method used

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  • Health-care soy sauce rich in soybean polysaccharide and preparation method thereof
  • Health-care soy sauce rich in soybean polysaccharide and preparation method thereof
  • Health-care soy sauce rich in soybean polysaccharide and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (a) Strain activation: Prepare PDA medium (potato dextrose agar medium) according to the conventional method. Specifically, weigh 200g of peeled potatoes and cut them into small pieces, add water and boil them (boil for 20 to 30 minutes, and can be soaked by glass rods). Just puncture), filter with eight layers of gauze, heat, add 15 g of agar powder, continue to heat and mix well, after the agar is dissolved, add 20 g of glucose, stir evenly, and then make up water to 1000 mL after cooling down slightly. Pack test tubes, stopper, bandage, sterilize at 121°C for 30 min, take out the test tubes and put them on a slant, cool down, inoculate Aspergillus oryzae strain 3042 and Trichoderma viride respectively on the PDA slant medium in a sterile state, to make Aspergillus oryzae Cultivate at a constant temperature of 32°C for 72 hours; Trichoderma viride is cultivated at a constant temperature of 28°C for 48 hours, and the slopes are all covered with spores;

[0037] (b) Pre...

Embodiment 2

[0042] (a) Strain activation: Prepare PDA medium (potato dextrose agar medium) according to the conventional method. Specifically, weigh 200g of peeled potatoes and cut them into small pieces, add water and boil them (boil for 20 to 30 minutes, and can be soaked by glass rods). Just puncture), filter with eight layers of gauze, heat, add 15 g of agar powder, continue to heat and mix well, after the agar is dissolved, add 20 g of glucose, stir evenly, and then make up water to 1000 mL after cooling down slightly. Pack test tubes, stopper, bandage, sterilize at 121°C for 30 min, take out the test tubes and put them on a slant, cool down, inoculate Aspergillus oryzae strain 3042 and Trichoderma viride respectively on the PDA slant medium in a sterile state, to make Aspergillus oryzae Cultivate at a constant temperature of 32°C for 72 hours; Trichoderma viride is cultivated at a constant temperature of 28°C for 48 hours, and the slopes are all covered with spores;

[0043] (b) Pre...

Embodiment 3

[0048] (a) Strain activation: Prepare PDA medium (potato dextrose agar medium) according to the conventional method. Specifically, weigh 200g of peeled potatoes and cut them into small pieces, add water and boil them (boil for 20 to 30 minutes, and can be soaked by glass rods). Just puncture), filter with eight layers of gauze, heat, add 15 g of agar powder, continue to heat and mix well, after the agar is dissolved, add 20 g of glucose, stir evenly, and then make up water to 1000 mL after cooling down slightly. Pack test tubes, stopper and bandage, sterilize at 121°C for 30 min, take out the test tubes and put them on a slope, cool them down, and inoculate Aspergillus sojae and Trichoderma viride on the PDA slope medium under aseptic conditions, so that Aspergillus oryzae can grow at a temperature of Cultivate at a constant temperature of 32°C for 72 hours; Trichoderma viride is cultivated at a constant temperature of 28°C for 48 hours, and the slopes are all covered with spor...

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PUM

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Abstract

The invention discloses health soybean sauce rich in soybean polysaccharide. A making method of the health soybean sauce includes: a, activating Aspergillus oryzae and Trichoderma viride; b, continually culturing the activated Aspergillus oryzae and Trichoderma viride to obtain Aspergillus mold starter and Trichoderma mold starter; c, mixing the Aspergillus mold starter and the Trichoderma mold starter according to a ratio of (10-8):(1-2), inoculating a mixed mold starter to a finished yeast culture medium, and culturing at 31-33 DEG C for 2 to 5 days to obtain finished yeast; d, mixing the finished yeast and salt solution proportionally, fermenting at 38-45 DEG C for 35 to 50 days to obtain sauce mash; e, hanging the sauce mash for filtering and leaching to obtain raw sauce, clarifying the raw sauce at room temperature, and performing filtering to obtain the health soybean sauce rich in soybean polysaccharide. The making method is scientific and simple, availability of making materials is greatly improved, operability is good, and cost is low; the made health soybean sauce has good sensory quality and excellent total nitrogen and amino acid nitrogen indexes and has higher anti-oxidization.

Description

technical field [0001] The invention relates to a condiment and a preparation method thereof, in particular to a health-care soy sauce rich in soybean polysaccharide and a preparation method thereof. Background technique [0002] Soy sauce is a nutritious seasoning food with specific color, aroma, taste and body made from soybean or soybean meal as the main raw material, supplemented with wheat or bran, and Aspergillus oryzae as the main microorganism. At present, the main physical and chemical indicators of the quality of soy sauce stipulated in my country's national standard are total nitrogen and amino acid nitrogen, so technicians mostly focus on how to improve the protease activity of koji, such as mixing strains with high protease activity Koji making (composite koji making with Aspergillus oryzae Shanghai Niang 3.042, Shanghai Niger 3.350, Shanghai Niger 3.324, Shanghai Niger Monascus 3.986, etc.) to enrich the koji protease system, facilitate the decomposition of raw ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/50A23L33/00
CPCA23V2002/00A23V2250/51
Inventor 武金霞张贺迎范君姣赵敬敬朱晓
Owner HEBEI UNIVERSITY
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