Black sesame meal and tartary buckwheat health soy sauce and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and in particular relates to a black sesame meal and tartary buckwheat health soy sauce and a preparation method thereof. The health soy sauce is prepared from the following raw materials in parts by mass: 80-120 parts of fresh wet black sesame meal, 8-15 parts of tartary buckwheat flour, 5-10 parts of quinoa flour, and 15-25 parts of wheat bran. In the health soy sauce, the black sesame meal is taken as a raw material, the characteristics of rich black sesame pigment, protein and anti-oxidation components of the black sesame meal are utilized to manufacture the soy sauce, and the waste is turned into treasure; at the same time, the tartary buckwheat flour and the quinoa flour are both added to make amino acid nitrogen in primary soy sauce can reach 1.46g/100ml, and the soy sauce has various types of delicious amino acids, is rich in antioxidant components such as black sesame pigment, flavonoids, polyphenols and terpenoids, and trace elements such as chromium, zinc and iron necessary for a human body, and is conducive to human health.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a black sesame meal tartary buckwheat health-care soy sauce and a preparation method thereof. Background technique [0002] Soy sauce is a traditional Chinese condiment. It is a liquid condiment brewed from beans, wheat, and bran. It has a reddish-brown color, a unique sauce aroma, and a delicious taste that helps to stimulate appetite. Existing soy sauce is mostly produced by fermenting soybeans or soybean meal as the main raw material. There are two types of processes: high-salt solid-dilute fermentation and low-salt solid-state fermentation. The former fermented soy sauce has rich flavor components and high content, but the fermentation time is long and the color is light; The soy sauce fermented by the latter has short fermentation time, thick sauce and deep color, but the amino acid conversion rate is low. [0003] GB 2717-2018 "National Food Safety Stan...

AI Technical Summary

Problems solved by technology

[0003] GB 2717-2018 "National Food Safety Standard Soy Sauce" requires amino acid nitrogen ≥ 0.4g / ML, but the content of soy sauce-flavored amino acids produced by traditional fermentation raw materials and fermentation methods is low, and additional sodium 5'-inosinate is required. 5'-sodium guanylate, etc. are used to increase freshness; at the same time, a large amount of sesame meal is produced after extracting sesame oil from sesame seeds with water substitution method. The residue contains 60% water and is easily oxidized and deteriorated. Therefore, it is generally used as base fertilizer in farmland with extremely low added value. Therefore, how to combine sesame meal with soy sauce brewing, and at the same time improve the flavor amino acid content of brewed soy sauce and the color of high-salt solid-dilute fermented soy sauce is a problem that needs to be solved