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Anti-hypertensive, anti-hyperglycemic and anti-hyperlipidemic plant soy sauce seasoning, and preparation method thereof

A condiment and a technology for reducing three-high, which are applied in the field of plant soy sauce seasoning for reducing three-high and its preparation, can solve the problems of not preventing and slowing down diseases, strengthening the body and the like, and achieving the effects of suppressing diabetes, good taste and delicious taste

Pending Publication Date: 2019-01-08
国大生物能源技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the soy sauce currently on the market basically meets the basic requirements of color matching and seasoning, and has no effect on preventing, slowing down diseases, and strengthening the body; due to the pace of life of modern people and many bad eating habits, more and more modern people The occurrence of diseases, such as hypertension, hyperglycemia, and hyperlipidemia are collectively referred to as "three highs". sclerosis, coronary heart disease, etc.

Method used

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  • Anti-hypertensive, anti-hyperglycemic and anti-hyperlipidemic plant soy sauce seasoning, and preparation method thereof

Examples

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Effect test

preparation example Construction

[0058] A second aspect of the present invention provides a method for preparing vegetable soy sauce condiment for reducing three highs, the steps comprising:

[0059] (1) Clean, sterilize, and pulverize a certain weight portion of Mingyuecao, Panax notoginseng, Pueraria radiata, Goldenflower sunflower, spearmint, Polygonatum odoratum, and Schisandra chinensis into the extraction tank, and add water 10 times the total weight of the medicinal materials , heated to 100°C and boiled for 1-3h, and when the temperature of the medicinal solution dropped to 40°C-50°C, filtered through a 120-mesh filter to obtain the mixture extract A;

[0060] (2) Clean soybeans and corns of a certain weight portion, soak them in water for 10-12 hours, steam them, and cool them to room temperature to obtain a mixture, which is inoculated with 0.5 weight portions of Aspergillus oryzae strains, and stirred evenly Finally, the koji is obtained, which is put into an automatic koji making machine to make k...

Embodiment 1

[0065] Embodiment 1 provides a vegetable soy sauce condiment for lowering three highs. In parts by weight, the vegetable soy sauce condiment includes the following components: 15 parts of soybeans, 10 parts of corn, 8 parts of Mingyuecao, 4 parts of Panax notoginseng 6 parts of kudzu root, 8 parts of goldenflower sunflower, 4 parts of spearmint, 8 parts of Polygonatum odoratum, and 5 parts of schisandra.

[0066] The preparation method of the vegetable soy sauce condiment for reducing three highs, the steps include:

[0067] (1) Clean and pulverize a certain weight portion of Mingyuecao, Panax notoginseng, Pueraria root, Goldenflower sunflower, spearmint, Polygonatum odoratum, and Schisandra chinensis into an extraction tank, add water 10 times the total weight of the medicinal materials, and heat Boil at 100°C for 2 hours, and when the temperature of the medicinal solution drops to 40°C, filter through a 120-mesh filter to obtain the mixture extract A;

[0068] (2) Clean soy...

Embodiment 2

[0071] Embodiment 2 provides a vegetable soy sauce condiment for lowering the three highs. In parts by weight, the vegetable soy sauce condiment includes the following components: 30 parts of soybeans, 16 parts of corn, 12 parts of Mingyuecao, 9 parts of Panax notoginseng 10 parts of kudzu root, 12 parts of goldenflower sunflower, 9 parts of spearmint, 12 parts of Polygonatum odoratum, and 9 parts of schisandra.

[0072] The preparation method of the vegetable soy sauce condiment for reducing three highs is the same as that in Example 1.

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Abstract

The invention relates to the technical field of seasonings, in particular to an anti-hypertensive, anti-hyperglycemic and anti-hyperlipidemic plant soy sauce seasoning, and a preparation method thereof. The anti-hypertensive, anti-hyperglycemic and anti-hyperlipidemic plant soy sauce seasoning comprises the following components: soybeans, maize, gynura divaricata, hosta ventricosa, radix puerariae, hibiscus manihot, mentha spicata, and radix polygonati officinalis. The anti-hypertensive, anti-hyperglycemic and anti-hyperlipidemic plant soy sauce seasoning provided by the invention has the advantages that the plant soy sauce seasoning tastes good and delicious, and can be used not only for seasoning but also for anti-hypertensive, anti-hyperglycemic and anti-hyperlipidemic effects (i.e., lowering the blood pressure, reducing the blood lipid, inhibiting diabetes and preventing diseases), so as to be suitable for various groups, especially middle-aged and aged groups with hypertension, hyperglycemia and hyperlipidemia; and long-term consumption of the plant soy sauce seasoning can help strengthen tendons and bones and achieve longevity.

Description

technical field [0001] The invention belongs to the technical field of condiments, and more specifically, the invention relates to a vegetable soy sauce condiment for reducing three highs and a preparation method thereof. Background technique [0002] Soy sauce, as a basic condiment in people's daily life, is brewed by microbial fermentation with protein raw materials and starchy raw materials as the main ingredients. Its production technology is an ancient and comprehensive science, and it is one of the commodities with the strongest vitality, the longest product life and the largest market coverage. Since ancient times, it has played a very important role in people's lives. [0003] With the rapid development of the national economy and the substantial improvement of people's living standards, people's requirements for food consumption have been raised from the traditional low price and large quantity to the standard of good quality and high taste. However, the soy sauce...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L33/105
CPCA23V2002/00A23L27/50A23L33/105A23V2200/30A23V2200/326A23V2200/328A23V2250/21
Inventor 吴杨刘凤岐李公段明星王福泉郭聚豪孙桂琴
Owner 国大生物能源技术有限公司
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