Health-preservation soy sauce and making method thereof

A technology for soy sauce and sauce, which is applied to the field of health-preserving soy sauce and its preparation, can solve the problems of only focusing on quality and flavor and cannot meet people's health care needs, and achieves the effects of enriching element content, mellow sauce aroma and improving quality

Inactive Publication Date: 2018-05-18
柳州飞升鹏科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Yet along with the improvement of life and people's continuous improvement to the requirement of the health-care function of f

Method used

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  • Health-preservation soy sauce and making method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0039] A health-preserving soy sauce, comprising 70% of basic sauce and 30% of health-preserving additives; the basic sauce includes 5% of sesame, 5% of celery, 6.8% of wheat, 5% of peanut, 8% of corn, and 10% of broad bean , mung bean 10%, soybean 10%, salt water 5%, citric acid 0.2%, water 35%; the health-preserving additives include: Ganoderma lucidum extract 10%, Wisteria extract 10%, Moringa seed extract 8%, Bilberry 15% extract, 5% purslane extract, 10% root extract, 10% Dendrobium officinale extract, 10% grain bud extract, 12% Ophiopogon japonicus extract, and 10% chicory extract.

[0040] As mentioned above, a method for preparing health-preserving soy sauce specifically comprises the following steps:

[0041] (1) Preparation of health-preserving additive:

[0042] a, clean the Ganoderma lucidum and carry out superfine pulverization, add 70% (v / v) ethanol solution leaching 2 times of raw material 2 times weight after sieving, the time of each leaching is 30min, use po...

Embodiment 2

[0055]A health-preserving soy sauce comprising 85% of a basic sauce and 15% of a health-preserving additive; the basic sauce includes by weight percentage:

[0056] 1% sesame, 1% celery, 10% wheat, 9.5% peanut, 15% corn, 15% broad bean, 10% mung bean, 15% soybean, 8% salt water, 0.5% citric acid, 15% water;

[0057] The health-preserving additives include: 18% of ganoderma lucidum extract, 20% of wisteria extract, 15% of moringa seed extract, 8% of cranberry extract, 10% of purslane extract, 5% of oleracea extract, and 5% of dendrobium officinale extract Extract 5%, Guya extract 4%, Ophiopogon japonicus extract 5%, Chicory extract 10%.

[0058] As mentioned above, a method for preparing health-preserving soy sauce specifically comprises the following steps:

[0059] (1) Preparation of health-preserving additive:

[0060] a, clean the Ganoderma lucidum and carry out ultrafine pulverization, add 80% (v / v) ethanol solution leaching 3 times of raw material 3 times weight after s...

Embodiment 3

[0073] A health-preserving soy sauce, comprising 80% of basic sauce and 20% of health-preserving additives; said basic sauce includes: 3% of sesame, 3% of celery, 5% of wheat, 12% of peanut, 12% of corn, and 12% of broad bean , mung bean 12%, soybean 11%, salt water 6%, citric acid 0.3%, water 23.7%; the health-preserving additives include: Ganoderma lucidum extract 14%, Wisteria extract 15%, Moringa seed extract 11%, Bilberry 12% extract, 7% purslane extract, 6% sage extract, 8% Dendrobium officinale extract, 8% grain bud extract, 10% Ophiopogon japonicus extract, and 9% chicory extract.

[0074] As mentioned above, a method for preparing health-preserving soy sauce specifically comprises the following steps:

[0075] (1) Preparation of health-preserving additive:

[0076] a, clean the Ganoderma lucidum and carry out superfine pulverization, add 75% (v / v) ethanol solution leaching 3 times of raw material 2 times weight after sieving, the time of each leaching is 35min, use p...

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Abstract

The invention belongs to the technical field of foods, and particularly relates to a health-preservation soy sauce and a making method thereof. The health-preservation soy sauce comprises 70-85% of abasic sauce material and 15-30% of a health-preservation additive, wherein the basic sauce material comprises sesame seeds, celery, wheat, peanuts, corn, broad beans, mung beans, soybeans, saline water, citric acid and water; the health-preservation additive comprises 10-18% of a glossy ganoderma extract, 10-20% of a Chinese wisteria extract, 8-15% of a moringa seed extract, 8-15% of a cowberry extract, 5-10% of a herba portulacae extract, 5-10% of a common knotgrass herb, 5-10% of a dendrobium candidum extract, 3-10% of a rice sprout extract, 5-12% of a radix ophiopogonis extract and 5-10% ofa chicory extract. The health-preservation soy sauce disclosed by the invention contains rich amino acids, the content of micro elements is increased, and the health-preservation soy sauce can have the health-preservation effect of assisting in reducing blood sugar, is safe and reliable, and is free from toxic and side effects.

Description

【Technical field】 [0001] The invention belongs to the technical field of food, and in particular relates to a health-preserving soy sauce and a preparation method thereof. 【Background technique】 [0002] Soy sauce is a traditional Chinese condiment with a long history of production. It is a salty condiment. It is made of protein and starchy raw materials through microbial fermentation. Soy sauce is rich in nutrients and contains soluble proteins and peptides. , amino acids and other inorganic salts, and the color of soy sauce is reddish brown, with a unique sauce aroma and delicious taste, which helps to promote appetite and is deeply loved by the people. At present, in order to improve the quality and flavor of soy sauce, a large number of various special flavor soy sauces have appeared in China, such as steamed fish soy sauce, seafood soy sauce, straw mushroom soy sauce, raw fish soy sauce, iron-fortified soy sauce, etc. Yet along with the improvement of life and people's...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L33/105A23L33/10A61K36/899A61P3/10A61P3/06
CPCA23L27/50A23L33/10A23L33/105A23V2002/00A61K36/074A61K36/185A61K36/28A61K36/45A61K36/48A61K36/704A61K36/8968A61K36/8984A61K36/899A61K2236/331A61K2236/333A61K2236/37A61K2236/39A61K2236/51A61K2236/53A23V2200/328A23V2250/21A23V2250/208A23V2250/2106A23V2300/14A61K2300/00
Inventor 罗植升
Owner 柳州飞升鹏科技有限公司
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