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Rose soy sauce and preparation method thereof

A technology of soy sauce and rose, applied in food ingredients as odor modifiers, food science and other directions, can solve the problems of soy sauce saltiness, acidity discomfort, remaining rose slag, and can only be used as fertilizer, etc., to improve competitiveness, The effect of less coloring and rich aroma of soy sauce

Inactive Publication Date: 2019-01-08
黔西南州天麒绿色产业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Roses are rich in vitamins, proteins, polysaccharides, and alkaloids, among which linalool, ethanol phenethyl ester, eugenol, and geraniol account for more than 50% of the essential oils. Rose essential oil is currently the most prominently developed industry. Essential oils can Added to cakes, preserves, lipsticks, cold creams, shampoos, perfumes, the world has a huge interest in roses every year, but in the development of all rose products, it is inevitable to encounter a problem, that is, in all roses Processing leaves rose pomace, which is often discarded, disposed of as waste, or only used as fertilizer
[0003] The application number is 201710563063.1, which discloses a white lentil roselle soy sauce, which is fermented by adding roselle extract, roselle filter residue, white lentil juice, and strains after steaming soybeans. Roselle leaves are put into vitamin C and extracted repeatedly for 3 times, and then the roselle residue and the filter are separated to obtain the roselle residue and filtrate, which provides a new method for preparing soy sauce, but although this method makes full use of roselle, White lentils still have discomfort such as saltiness and acidity of soy sauce

Method used

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  • Rose soy sauce and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0016] Raw materials: the soy sauce is composed according to the following parts by weight: 50 kg of defatted soybeans, 0.4 kg of edible salt, 4 kg of wheat, 5 kg of sodium glutamate, 6 kg of rose residue, 6 kg of alcohol, and 33 kg of water;

[0017] Processing method: (1), raw material pretreatment and mixing: firstly cook the soaked defatted soybeans, rose pomace, and wheat, then pass through a 10-20 mesh sieve, and mix evenly to obtain the mixed material; (2), moisturizer: Add edible salt to the material, and spray the alcohol solution with a concentration of 1.7%, moisten the material for 25-30min, and obtain the mixture; (3), inoculation: when the mixture is cooled to 25-33°C, inoculate the mixture with 0.3-0.5% rice koji enzyme, culture mixture, koji is formed after 1-2d, and the koji is turned once in half a day to obtain moromi; (4), early stage of fermentation: 60-80d before fermentation, add flour koji and salt to the moromi, and ferment After 160 days, which is the...

Embodiment 2

[0019] Raw materials: the soy sauce is composed according to the following parts by weight: 70 kg of defatted soybeans, 4 kg of edible salt, 12 kg of wheat, 12 kg of sodium glutamate, 15 kg of rose residue, 13 kg of alcohol, and 67 kg of water;

[0020] Processing method: (1), raw material pretreatment and mixing: firstly cook the soaked defatted soybeans, rose pomace, and wheat, then pass through a 10-20 mesh sieve, and mix evenly to obtain the mixed material; (2), moisturizer: Add edible salt to the material, and spray the concentration of 2.1% alcohol solution, moisten the material for 25-30min, and obtain the mixture; (3), inoculation: when the mixture is cooled to 25-33°C, inoculate 0.3-0.5% of the mixture Rice koji enzyme, culture mixture, koji is formed after 1-2 days, and the koji is turned once in half a day to obtain moromi; (4), early stage of fermentation: 60-80 days before fermentation, add flour koji and salt to the moromi, and ferment for 160 days Afterwards, th...

Embodiment 3

[0022] Raw materials: 130kg defatted soybeans, 6kg edible salt, 27kg wheat, 16kg sodium glutamate, 25kg rose residue, 16kg alcohol, 120kg water;

[0023] Processing method: (1), raw material pretreatment and mixing: firstly cook the soaked defatted soybeans, rose pomace, and wheat, then pass through a 10-20 mesh sieve, and mix evenly to obtain the mixed material; (2), moisturizer: Add edible salt water to the material, and spray the concentration of 2.4% alcohol solution, moisten the material for 25-30min, and obtain the mixture; (3), inoculation: when the mixture is cooled to 25-33°C, inoculate 0.3-0.5% of the mixture Rice koji enzyme, culture mixture, koji is formed after 1-2 days, and the koji is turned once in half a day to obtain moromi; (4), early stage of fermentation: 60-80 days before fermentation, add flour koji and salt to the moromi, and ferment for 160 days Afterwards, that is, the late stage of fermentation, spray the alcohol solution with a concentration of 3.5%...

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Abstract

The invention relates to the field of food processing manufacturing, and specifically discloses a rose soy sauce and a preparation method thereof. The preparation method of the soy sauce comprises thefollowing steps: (1) raw material pretreatment and mixing; (2) material moisture; (3) inoculation; and (4) fermentation. The soy sauce is produced by using rose residue, a new way is provided for comprehensive utilization of the rose residue, a new variety is further newly added for factories, and the competitiveness of the factories is improved.

Description

technical field [0001] The invention relates to the field of food processing and production, in particular to rose soy sauce and a preparation method thereof. Background technique [0002] Roses from different origins have different processing methods. Some are suitable for processing into essential oils, and some are suitable for processing into wine, tea, and some aromatherapy products. They are widely used in chemical, food, medicine, cosmetics and other fields. It is also a kind of traditional Chinese medicine, which has both food and medicine properties. Roses are rich in vitamins, proteins, polysaccharides, and alkaloids, among which linalool, ethanol phenethyl ester, eugenol, and geraniol account for more than 50% of the essential oils. Rose essential oil is currently the most prominently developed industry. Essential oils can Added to cakes, preserves, lipsticks, cold creams, shampoos, perfumes, the world has a huge interest in roses every year, but in the developme...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L33/10
CPCA23V2002/00A23L27/50A23L33/10A23V2200/15
Inventor 陈超文韩品国
Owner 黔西南州天麒绿色产业开发有限公司
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