Preparation method of circium japonicum propolis soy sauce

A technology of thistle propolis and soy sauce, which is applied in the field of soy sauce processing, can solve the problems of low processing and utilization efficiency of raw materials, few types of products, and low level of development and utilization, and achieve the effects of easy-to-master processing methods, high quality, and stable color

Inactive Publication Date: 2018-02-23
程龙凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the vast majority of thistle and propolis are processed into medicines as traditional Chinese medicinal materials, which undoubtedly results in the phenomenon that there are fewer types of related products. The reason is that there are low levels of development and utilization and low efficiency of raw material processing and utilization. question

Method used

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Experimental program
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Effect test

Embodiment 1

[0017] A preparation method of Echinopsis propolis soy sauce is characterized in that: raw material pretreatment, soybean pretreatment, mixed inoculation, fermentation, pressing, filtration, sterilization, packaging and other steps are processed, and the processing method adopts the following steps:

[0018] a. Preparation of raw materials: select mature thistle and propolis, wash the large thistle and propolis, mix 12kg of thistle and 8kg of propolis and chop it evenly to make a mixture, add 40kg of it to 20kg of the mixture with a concentration of Soak in 10% salt water for 16 hours, beat the pulp after soaking, and prepare a mixed slurry. Add 0.012kg of protease, 0.05kg of cellulase, and 0.004kg of pectinase to 20kg of the mixed slurry, and combine them under the environment of 38°C. Hydrolyze for 60 minutes, after enzymolysis, centrifuge the mixed slurry through a 160-mesh centrifuge to obtain raw material liquid and raw material slag;

[0019] b. Soybean pretreatment: put...

Embodiment 2

[0026] A preparation method of Echinopsis propolis soy sauce is characterized in that: raw material pretreatment, soybean pretreatment, mixed inoculation, fermentation, pressing, filtration, sterilization, packaging and other steps are processed, and the processing method adopts the following steps:

[0027] a. Preparation of raw materials: select mature thistle, propolis, Millet, and Spiced vine, wash the large thistle, propolis, Millet, and Spiced vine, take 10kg of thistle, 7kg of propolis, 3kg of Millet, 2kg of syringa syringa is mixed evenly and chopped to obtain a mixture. Adding 56kg of salt water with a concentration of 13% to the 20kg mixture is soaked for 22 hours. After soaking, beating is made to obtain a mixed slurry. Add 0.02kg of Protease, 0.07kg of cellulase, and 0.01kg of pectinase were combined to hydrolyze for 45 minutes at 42°C. After enzymolysis, the mixed slurry was centrifuged in a 200-mesh centrifuge to obtain raw material liquid and raw material slag; ...

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Abstract

The invention discloses a preparation method of circium japonicum propolis soy sauce. According to the preparation method, circium japonicum and propolis are taken as the main raw materials, and the preparation method comprises steps such as raw material pretreatment, soybean pretreatment, mixing and inoculation, fermentation, squeezing, filtering, sterilizing, and packaging. According to the preparation method, the raw materials are cut into pieces, and then are immersed in a salt solution, so that loss of nutrients is avoided; after salt solution immersion, pulping is carried out, an obtained pulp is subjected to composite enzyme treatment to promote decomposition of raw material tissue cells, increase raw material nutrient precipitation efficiency, and increase raw material utilizationefficiency. The circium japonicum propolis soy sauce is high in quality, and is widely welcomed; the preparation method is simple; the flavor of the finished product is mellow; the color is table; thenutrients are balanced; the circium japonicum propolis soy sauce is capable of cooling blood and stopping bleeding, moisturizing skin and engendering flesh, and relieving inflammation and pain.

Description

technical field [0001] The invention relates to a processing method of soy sauce, in particular to a preparation method of soy sauce made of echinopsis propolis. Background technique [0002] Da Ji: name of traditional Chinese medicine. It is the dry aerial part of thistle Cirsium japonicum Fisch. ex DC. When the flowers bloom in summer and autumn, the aboveground parts are harvested, impurities are removed, and dried in the sun. It is distributed throughout the north and south of my country. Mainly produced in Jiangsu, Zhejiang, Sichuan and other places. Nature and flavor are sweet, bitter, cool, and have the effect of cooling blood to stop bleeding, removing blood stasis and reducing swelling. [0003] Propolis is a colloidal solid with an aromatic smell that is processed by bees from the resin collected from plant spores or tree trunks and mixed with the secretions of their palate glands and wax glands. It is a yellow-brown or dark-brown viscous substance secreted by...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L29/00A23L33/10
CPCA23L27/50A23L29/015A23L29/06A23L33/10A23V2002/00A23V2200/30A23V2200/318
Inventor 程龙凤唐小杰马永钢
Owner 程龙凤
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