Preparation method of soy sauce containing umbilicaria esculenta and kalopanax septemlobus leaves

A technology of Shi'er thorn and a production method, which are applied in the functions of food ingredients, food ingredients as taste improvers, food ingredients containing natural extracts, etc. No problems such as product listing have been seen yet, achieving the effect of easy to master the production process, mellow temperament and stable quality

Inactive Publication Date: 2016-11-16
明毅强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, because of its rich nutrient substances, the pumice fungus is processed into beverages, cakes and other products, while the leaves of P. chinensis are d

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of preparation method of chrysanthemum soy sauce, is characterized in that, adopts the following steps:

[0020] a. Preparation of Ulysses extract: Put 10kg of Ulysses into 12kg of 3% sodium ascorbate solution after removing impurities and rinsing with water. The extraction temperature is controlled at 84°C and the time is controlled at 24min, and the extraction is repeated 3 times , mixing the extracts each time, concentrating to 18% of the original volume under the environment of 68 ° C, to obtain the extract of the auricularia and the filter residue of the auricularia;

[0021] b. Raw material preparation: select fresh thorny catalpa leaves, wash 10kg of thorny catalpa leaves, chop them and put them into 6.8kg of agaric extract to soak for 50min, after soaking, beat them with crushing equipment to obtain raw material slurry , adding 0.05 kg of cellulase and 0.03 kg of pectinase to 10 kg of raw material slurry, combined hydrolysis for 55 minutes at 43 ° C, and ...

Embodiment 2

[0029] A kind of preparation method of chrysanthemum soy sauce, is characterized in that, adopts the following steps:

[0030] a. Preparation of Shifu extract: wash 10kg Shifu, 3kg black fungus, and 2kg corn silk with water, chop them and extract in 25kg of water. The extraction temperature is controlled at 86°C and the time is controlled at 40min. Repeat the extraction for 5 The second time, the extracts were mixed and concentrated to 13% of the original volume under the environment of 72°C to obtain the Uclus auricularia extract and Uclus auricularia filter residue;

[0031] b. Preparation of raw materials: select fresh thorny catalpa leaves, moringa leaves, oleifera leaves, and pepper leaves, mix and wash 10kg thornwood leaves, 3kg moringa leaves, 2kg lentil leaves, and 2kg pepper leaves, cut After crushing, put it into 8kg of Auricularia auricula extract and soak for 70min, after soaking, beat with crushing equipment to make raw material slurry, add 0.07kg of cellulase and...

Embodiment 3

[0039] A kind of preparation method of chrysanthemum soy sauce, is characterized in that, adopts the following steps:

[0040]a. Preparation of Shifu extract: 10kg of Shifu, 2kg of water shield, 2kg of saffron, 2kg of chrysanthemum, and 2kg of poplar are rinsed with water and extracted in 40kg of water. The extraction temperature is controlled at 78°C and the time is controlled at 50min. Repeat Extract 2 times, mix the extracts, concentrate to 22% of the original volume at 75°C, and prepare the auricularia extract and the auricularia filter residue;

[0041] b. Raw material preparation: select fresh thorn leaves, paprika leaves, mulberry leaves, mulberry leaves, mix 10kg thorn leaves, 4kg paprika leaves, 2kg mulberry leaves, and 2kg mulberry leaves. Soak 50min in the agaric extract of 13kg, carry out beating with crushing equipment after soaking, make the thorny catalpa leaf slurry, add the cellulase of 0.08kg, the pectinase of 0.06kg in the 10kg thorny catalpa leaf slurry, in...

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PUM

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Abstract

The invention provides a preparation method of soy sauce containing umbilicaria esculenta and kalopanax septemlobus leaves. The soy sauce containing umbilicaria esculenta and kalopanax septemlobus leaves is processed by taking umbilicaria esculenta and kalopanax septemlobus leaves as main raw materials through the steps of umbilicaria esculenta extracting solution preparation, raw material pretreatment, filtering, enzyme treatment, filtering, soybean pretreatment, mixing, inoculating, fermenting, squeezing, filtering, sterilizing, packaging and the like. According to the preparation method provided by the invention, the kalopanax septemlobus leaves are soaked and pulped in an umbilicaria esculenta extracting solution, so that the loss of nutrient substances of the umbilicaria esculenta and kalopanax septemlobus leaves is avoided, and nutrient substances of the finished product of the soy sauce are enriched; and the pulp of the kalopanax septemlobus leaves is subjected to complex enzyme treatment, so that the utilization rates of the umbilicaria esculenta and kalopanax septemlobus leaves are improved. The soy sauce containing the umbilicaria esculenta and the kalopanax septemlobus leaves, processed by the method provided by the invention, has the advantages of stable quality and simple preparation process and is easy to master; and the finished product of the soy sauce is mellow in flavor and balanced in nutrition and has the effects of tonifying qi and promoting blood circulation, tonifying the brain and strengthening the heart, treating cough with lung heat, clearing away heat and toxic materials, removing dampness and promoting tissue regeneration, and the like.

Description

technical field [0001] The invention relates to a processing method of soy sauce, in particular to a method for preparing soy sauce made from chrysanthemum agaricus. Background technique [0002] Stone ear is a lichen plant, also known as stone mushroom, rock ear, stone wall flower, etc. Stone ear is named for its ear-like shape and grows in the damp crevices of cliffs. Stone fungus contains high protein and various trace elements. It is a nourishing food with high nutritional value and a rare and precious mountain treasure. Li Shizhen said: "There are also many in Lushan Mountain, which are shaped like stone ears. Mountain monks pick them and feed them far away, wash away the sand, and make them. They are better than fungus, and they are excellent products." It is distributed in the central and southern regions of my country, such as Zhejiang, Anhui, Jiangxi and other places. It can be harvested in four seasons, remove impurities, wash and dry in the sun. [0003] The n...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L33/105
CPCA23V2002/00A23V2200/16A23V2200/30A23V2200/314A23V2200/326A23V2250/21
Inventor 明毅强沙永明
Owner 明毅强
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