Preparation method of dark soy sauce with anti-oxidation function

A dark soy sauce and anti-oxidation technology, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of not having health-preserving effects and medicinal value, and achieve the reduction of the activity of monoamine oxidase in the whole brain, Improves total antioxidant capacity and reduces oxidative damage

Pending Publication Date: 2017-07-14
MAANSHAN SHIYUEFENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The dark soy sauce prepared by the prior art usually only has the function of seasoning, and does not have the effect of health preservation and medicinal value

Method used

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  • Preparation method of dark soy sauce with anti-oxidation function

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for preparing dark soy sauce with anti-oxidative effect, which is prepared from the following components by weight: 8 parts of Cordyceps militaris, 40 parts of soy sauce koji, 5 parts of oats, 7 parts of Flammulina velutipes, 6 parts of wolfberry, and 4 parts of Shiji mushroom , 5 parts of Hericium erinaceus, 3 parts of salt, 2 parts of rock sugar, 1.2 parts of sweetener, 0.9 part of freshness enhancer and 70 parts of water; the preparation method of the dark soy sauce comprises the following steps:

[0025] 1) Put oats, Flammulina velutipes, Lycium barbarum, Shiji mushrooms and Hericium erinaceus in a pot, add water, cook at 85°C for 15 minutes, and filter to obtain soup;

[0026] 2) co-fermenting Cordyceps militaris, soy sauce koji, broth and salt at 25°C for 24 hours to obtain a soy sauce stock solution;

[0027] 3) blending, concentrating and drying the fermented soy sauce stock solution and rock sugar to obtain soy sauce liquid;

[0028] 4) Blending, boil...

Embodiment 2

[0036] A method for preparing dark soy sauce with anti-oxidative effect, which is prepared from the following components by weight: 10 parts of Cordyceps militaris, 43 parts of soy sauce koji, 6 parts of oats, 9 parts of Flammulina velutipes, 7 parts of wolfberry, and 5 parts of Shiji mushroom , 6 parts of Hericium erinaceus, 4 parts of salt, 2.2 parts of rock sugar, 1.4 parts of sweetener, 1.1 parts of freshness enhancer and 78 parts of water; the preparation method of the dark soy sauce comprises the following steps:

[0037] 1) Put oats, Flammulina velutipes, Lycium barbarum, Shiji mushroom and Hericium erinaceus in a pot, add water, cook at 87°C for 17 minutes, and filter to obtain soup;

[0038] 2) co-fermenting Cordyceps militaris, soy sauce koji, broth and salt at 27°C for 26 hours to obtain soy sauce stock solution;

[0039] 3) blending, concentrating and drying the fermented soy sauce stock solution and rock sugar to obtain soy sauce liquid;

[0040] 4) Blending, boi...

Embodiment 3

[0048]A method for preparing dark soy sauce with anti-oxidative effect, which is prepared from the following components by weight: 13 parts of Cordyceps militaris, 48 ​​parts of soy sauce koji, 7 parts of oats, 11 parts of Flammulina velutipes, 9 parts of wolfberry, and 6 parts of Shiji mushroom , 8 parts of Hericium erinaceus, 5 parts of salt, 2.6 parts of rock sugar, 1.7 parts of sweetener, 1.3 parts of freshness enhancer and 86 parts of water; the preparation method of the dark soy sauce comprises the following steps:

[0049] 1) Put oats, Flammulina velutipes, Lycium barbarum, Shiji mushroom and Hericium erinaceus in a pot, add water, cook at 89°C for 19 minutes, and filter to obtain soup;

[0050] 2) co-fermenting Cordyceps militaris, soy sauce koji, broth and salt at 32°C for 28 hours to obtain a soy sauce stock solution;

[0051] 3) blending, concentrating and drying the fermented soy sauce stock solution and rock sugar to obtain soy sauce liquid;

[0052] 4) Blending,...

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Abstract

The invention relates to the technical filed of food fermentation, and specifically relates to a preparation method of dark soy sauce with an anti-oxidation function. The dark soy sauce with the anti-oxidation function is prepared from the following raw materials: cordyceps militaris, soy sauce koji, oat, needle mushrooms, Chinese wolfberry fruits, hypsizygus marmoreus, bearded tooth mushrooms, a taste enhancer, crystal sugar, a sweetener, salt, and water. The preparation method of the dark soy sauce with the anti-oxidation function comprises the following steps of: preparing soup, preparing original soy sauce liquid, carrying out blending, carrying out concentrating, and carrying out sun-curing so as to obtain soy sauce liquid; and then, blending the sun-cured soy sauce liquid with the sweetener, the taste enhancer and the like, and carrying out cooking, filtering and filling so as to obtain the dark soy sauce. The dark soy sauce prepared by the preparation method is capable of improving total anti-oxidation capacity, superoxide dismutase activity and glutathione peroxidase activity of the serum and the liver, decreasing malondialdehyde content of the serum and the liver, reducing monoamine oxidase activity of the whole brain, improving peroxidase activity of the heart, and increasing immunoglobulin G content and immunoglobulin M content so as to achieve the functions of scavenging free radical, reduce heart oxidation and enhancing body immunity.

Description

technical field [0001] The invention relates to the technical field of food fermentation, in particular to a method for preparing dark soy sauce with antioxidant effect. Background technique [0002] Soy sauce is evolved from soy sauce. As early as more than 3,000 years ago, there was a record of making soy sauce in the Zhou Dynasty of China. However, the invention of soy sauce brewing by the working people in ancient China was purely accidental. The condiment used by ancient Chinese emperors. The earliest soy sauce was marinated from fresh meat. It is similar to the production process of fish sauce today. Because of its excellent flavor, it gradually spread to the people. Later, it was found that soybeans have a similar flavor and are cheap. For the spread of food. In the early days, with the spread of Buddhist monks, it spread all over the world, such as Japan, South Korea, and Southeast Asia. The production of Chinese soy sauce was a family art and secret in the early ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L31/00A23L33/105A23L29/00
CPCA23V2002/00A23V2200/30A23V2200/324A23V2200/326A23V2250/208A23V2250/21
Inventor 王德才王德斌
Owner MAANSHAN SHIYUEFENG FOOD
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