Selenium enriched soy and preparation method thereof

A technology of selenium-enriched soy sauce and selenium-enriched yeast, which is applied in food science and other directions, can solve the problems of high toxicity of inorganic selenium and cannot be directly utilized by the human body, and achieves the effects of being beneficial to product quality, promoting the improvement of health quality and good production cost.

Inactive Publication Date: 2016-01-06
SHANGHAI GUANSHENGYUAN TIANCHU FLAVORING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a selenium-enriched soy sauce and its preparation me

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Clean the raw material, add water to make the raw material fully absorb water and moisten the sheet (wherein, soybean meal in the raw material: wheat: bran: selenium-enriched mushroom = 5:1:1:1 (mass ratio), raw material: water = 1:1 ( Mass ratio)); high temperature cooking, temperature control 120 ~ 125 ° C, pressure 0.12 ~ 0.18Mpa; cool the material below 40 ° C, add 0.2% ~ 0.4% seed koji, and mix with liquefied mash evenly to obtain liquefied mash mixture A;

[0029] (2) put the liquefied mash mixture A into the tank for solid-state low-salt fermentation for 15-25 days, and control the fermentation temperature at 40-50°C to obtain the liquefied mash mixture B;

[0030] (3) Add 0.2% to 0.4% selenium-enriched yeast and an appropriate amount of salt water to the liquefied mash mixture B in step (2), and then ferment at a constant temperature of 25 to 35°C for more than 30 days to obtain a liquefied mash mixture C; wherein, the preparation of selenium-enriched yeast ...

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PUM

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Abstract

The invention discloses a selenium enriched soy and a preparation method thereof. The preparation method comprises the following steps: (1) mixing raw materials with water, after the raw materials are cooked, cooling the raw materials to a temperature of 40 DEG C or less, inoculating 0.2 to 0.4% of mould starter to the raw materials, and mixing raw materials with liquefied mash to obtain a liquefied mash mixture (A) wherein the raw materials comprise soybean meal, wheat, wheat bran, and selenium-enriched mushroom; (2) subjecting the obtained liquefied mash mixture (A) to solid fermentation for 15 to 25 days at a temperature of 40 to 50 DEG C so as to obtain a liquefied mash mixture (B); (3) mixing the liquefied mash mixture (B) with 0.2 to 0.4% of selenium enriched yeast and brine, and carrying out fermentation for at least 30 days at a temperature of 25 to 35 DEG C to obtain liquefied mash mixture (C); (4) soaking liquefied mash mixture (C), spraying oil on liquefied mash mixture (C), and subjecting liquefied mash mixture (C) to pasteurization. The prepared selenium enriched soy contains selenium-substituted amino acid, which can be easily stored, absorbed and utilized by human tissues.

Description

technical field [0001] The invention relates to a selenium-enriched soy sauce and a preparation method thereof. Background technique [0002] Selenium is one of the elements necessary to maintain normal life activities of the human body. It plays an important physiological function in the human body. The lack of selenium will lead to the occurrence of various diseases. The content of selenium in nature is small and unevenly distributed, and inorganic selenium is highly toxic and cannot be directly utilized by the human body. Therefore, natural food intake alone cannot meet the normal needs of human beings. [0003] Soy sauce is a traditional fermented food with a long history and has a high market acceptance. The present invention further develops biological fermentation technology research on the basis of traditional soy sauce brewing, uses microorganisms used in brewing production to enrich and transform scarce inorganic selenium into selenium-substituted amino acids that...

Claims

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Application Information

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IPC IPC(8): A23L27/50
Inventor 吴坚
Owner SHANGHAI GUANSHENGYUAN TIANCHU FLAVORING
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