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Preparation method of dried mushroom health-care soy sauce

A production method and technology of health-care soy sauce, which is applied in the processing field of soy sauce, can solve the problems of ineffective retention of active ingredients, high nutritional value of Tricholoma tricholoma, and waste of precious resources, so as to enhance human immunity, high nutritional value, and improve utilization rate Effect

Inactive Publication Date: 2018-11-02
周兆平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Tricholoma has high nutritional value and many effects, and the existing processed products cannot effectively retain its active ingredients, resulting in a waste of valuable resources; processing it into Tricholoma health-care soy sauce can realize the comprehensive utilization of Tricholoma raw materials and improve its economic value and nutritional value , but also opened up a new way for the deep processing of Tricholoma

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of tricholoma health-care soy sauce, the specific operation steps are:

[0021] (1) Moisturizing material: Mix 3kg soybeans and 2kg soybean meal evenly, soak in water to moisten the material until the water content reaches 200%;

[0022] (2) Inoculation: Put the bean material into a bottle, sterilize it at 0.08 MPa for 15 minutes, and then sterilize it under normal pressure for 1 hour. When it cools down to 30°C, insert 75% Tricholoma in the inoculation box species, 20% Hericium erinaceus strains and 5% Ganoderma lucidum strains, cultivated at a temperature of 32°C for 36 days after inoculation, that is, the mycelium is covered;

[0023] (3) Drying: dig out the mycelium and place it at a temperature of 58°C for microwave low-temperature drying; dry the soybean material after the mycelium has been dug out, and then crush it into soybean powder with a particle size of 0.05mm;

[0024] (4) Extraction: Put the mycelia into the container, add water and ...

Embodiment 2

[0033] A preparation method of tricholoma health-care soy sauce, the specific operation steps are:

[0034] (1) Moisturizing material: Mix 5kg of soybeans, 2kg of snow peas and 1kg of red beans evenly, soak in clean water to moisten the material until the water content reaches 180%;

[0035] (2) Inoculation: Put the soybean material into a bottle, sterilize it at 0.15 MPa for 10 minutes, and then sterilize it at normal pressure for 0.35 hours. When it cools down to 28°C, insert 68% Tricholoma inoculation box species, 20% Dictyophora strains, and 12% Phellinus strains, cultured at 25°C for 45 days after inoculation, that is, the mycelium is covered;

[0036] (3) Drying: dig out the mycelium, place it at a temperature of 52°C for microwave low-temperature drying; dry the soybean material after the mycelium has been dug out, and then crush it into soybean powder with a particle size of 0.05mm;

[0037] (4) Extraction: Put the mycelium into the container, add water and decoct 3 t...

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Abstract

The invention discloses a preparation method of dried mushroom health-care soy sauce and belongs to the field of food processing. The dried mushroom health-care soy sauce is characterized by being prepared by taking a dried mushroom strain with high nutritional value as a raw material supplemented with a hericium erinaceus strain and taking soybeans and sieva beans as substrates through the processes of material soaking, inoculation, drying, extraction, pulverization, reflux extraction, blending, starter propagation, fermentation, purification, sterilization, solidification, check and packaging. The product is very high in nutritional value; by virtue of extraction and reflux extraction, active components in the raw material can be fully kept, and the utilization ratio of the raw materialscan be improved; and by virtue of purification and solidification, the purity of the raw material can be improved. The prepared solid health-care soy sauce has excellent color, aroma and taste, is convenient to use, can also adjust and enhance the human immunity, has the effects of nourishing yin and moisturizing the lung, refreshing mind and helping digestion and the like, and is pure natural green soy sauce integrates health care and food therapy.

Description

technical field [0001] The invention relates to a processing method of soy sauce, in particular to a preparation method of trichomonad health-care soy sauce. Background technique [0002] Tricholoma bisporus, also known as Agaricus bisporus, is a grass-rot fungus, a medium-low temperature mushroom, and its nutritional value is 4-12 times that of vegetables and fruits. It enjoys the reputation of "health food" and "king of vegetables". The mushroom polysaccharides and foreign proteins contained in Agaricus bisporus have certain anticancer activity and can inhibit the occurrence of tumors; the tyrosinase contained in it can dissolve certain cholesterol and have a certain effect on lowering blood pressure; Carbohydrases, etc. all contribute to the digestion of food. Traditional Chinese medicine believes that Agaricus bisporus is sweet in taste and flat in nature, which can refresh digestion and lower blood pressure. Regular consumption of Agaricus bisporus can prevent scurvy,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L33/00
CPCA23V2002/00A23L27/50A23L33/00A23P10/20A23V2200/30A23V2200/324A23V2200/32A23V2200/314A23V2250/208A23V2300/14
Inventor 周兆平周玲玲
Owner 周兆平
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