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Making method of nutrition and healthcare soybean sauce

A technology of health-care soy sauce and a production method, which is applied in the field of soy sauce processing, can solve the problems of ineffective retention of active ingredients, waste of valuable resources, high price, etc., and achieve the effects of protecting the liver, enhancing immunity, and having excellent color and fragrance

Inactive Publication Date: 2017-01-11
明毅强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The nutritional value of Antrodia camphorata is very high, and it is regarded as the king of medicinal materials, so its price is also quite expensive. The existing processed products cannot effectively retain its active ingredients, resulting in a waste of valuable resources; it is processed into Antrodia camphorata health-care soy sauce It can realize the comprehensive utilization of Antrodia camphorata raw materials, improve its economic value and nutritional value, and also open up a new way for the deep processing of Antrodia camphorata

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for making nutritious and health-care soy sauce, the specific operation steps are:

[0018] (1) Moisturizing: Soak the kidney beans in clean water to moisturize until the moisture content reaches 85%;

[0019] (2) Inoculation: Put kidney beans into a bottle, sterilize at 1.5 MPa for 10 minutes, and then sterilize at normal pressure for 1-2 hours. When it cools to 18°C, insert Antrodia inocula into the inoculation box. After inoculation, it will be covered with hyphae after 28 days of cultivation at 30°C;

[0020] (3) Drying: excavate the kidney bean hyphae and dry them in a vacuum at a temperature of 55°C;

[0021] (4) Extraction: Put the hyphae in a container, add water and repeatedly decoct for 1-2 times, filter to obtain the extract, then place the hyphae in a cool place to dry naturally; then put the air-dried hyphae into the urn. Pour in the white wine of 62 degrees, soak for 7 days, filter to obtain the extract; mix the two obtained extracts;

[0022] (5) Crushin...

Embodiment 2

[0027] A method for making nutritious and health-care soy sauce, which is characterized in that it is produced by adopting the following steps:

[0028] (1) Moisturizing: Soak snow peas in clear water for moisturizing until the moisture content reaches 78%;

[0029] (2) Inoculation: Put snow peas into a bottle, sterilize at 1.86 MPa for 20 minutes, and then sterilize under normal pressure for 2-4 hours. When it cools to 23°C, insert Antrodia inocula into the inoculation box After inoculation, it will be covered with hyphae after 30-35 days of cultivation at a temperature of 28°C;

[0030] (3) Drying: excavate snow peas hyphae, and conduct low-temperature microwave drying at a temperature of 45-50°C;

[0031] (4) Extraction: Put the hyphae in a container, add water and repeatedly decoct it for 2-3 times, filter to obtain the extract, then place the hyphae in a cool place to air dry naturally; then put the air-dried hyphae into the urn. Pour the rice wine of 58 degrees Celsius, soak fo...

Embodiment 3

[0037] A method for making nutritious and health-care soy sauce, the specific operation steps are:

[0038] (1) Moisturizing: Soak the soybeans in clear water for moisturizing until the moisture content reaches 86%;

[0039] (2) Inoculation: Put the soybeans into a bottle, sterilize at 0.53 MPa for 35 minutes, then sterilize at normal pressure for 3 hours, and when it cools to 15℃, insert Antrodia cinnamomea strains in the inoculation box. After inoculation Cultivate at 32°C for 42 days to grow hyphae;

[0040] (3) Drying: excavate the soybean hyphae and dry them at a temperature of 65°C;

[0041] (4) Extraction: Put the hyphae in a container, add water and repeatedly decoct for 4-5 times, filter to obtain the extract, then place the hyphae in a cool place to air dry naturally; then put the air-dried hyphae into the urn. Pour the 68-degree rice wine, soak for 10 days, and filter to obtain the extract; mix the two extracts;

[0042] (5) Crushing and mixing: drying the extracted mycelia...

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PUM

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Abstract

The invention discloses a making method of nutrition and healthcare soybean sauce and belongs to the field of food processing. The making method is characterized in that the product is extremely high in nutritional value, the product is made through multiple procedures of inoculation, heat extraction, wine extraction, starter making, high-salinity liquid-state fermentation and the like, and finally syrup is added for flavoring; the product has the good color, aroma and taste, further has multiple healthcare effects of enhancing immunity, resisting tumors and allergy, reducing blood pressure and cholesterol, protecting the liver and the like, and is purely natural green soybean sauce integrating healthcare and food therapy.

Description

Technical field [0001] The invention relates to a method for processing soy sauce, in particular to a method for making nutritious and health-care soy sauce. Background technique [0002] Antrodia cinnamomea, also known as T. cinnamomea, Antrodia cinnamomea, Antrodia cinnamomea, is a rare medicinal fungus belonging to the phylum Fungi, Basidiomycotina, Layer Fungi, Polyporaceae, and Lichen genus. The origin of the curative effect of Antrodia cinnamomea comes from the fact that the early aborigines liked to drink for a long time due to their lifestyles. The proportion of liver disease has always been high. However, after drinking the soup boiled with Antrodia cinnamomea, the liver disease was completely cured. Therefore, the aborigines have always regarded Antrodia cinnamomea as the most precious medicinal material. Antrodia cinnamomea contains a variety of physiologically active ingredients, such as polysaccharides, triterpenoids, superoxide dismutase adenosine, protein, multipl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L33/00
CPCA23V2002/00A23V2200/324A23V2200/308A23V2200/30A23V2200/3262
Inventor 明毅强刘璐
Owner 明毅强
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