Method for brewing soy sauce by using olive fruits and leaves

Abstract

The invention discloses a method for brewing soy sauce by using olive fruits and leaves. The method comprises the following steps: 50-70 parts by weight of olive fruits are blanched and juiced, pectinase having a volume fraction of 0.005% is added, and enzymolysis is carried out at 20-30 DEG C for 55-65 min to prepare an olive fruit juice; and 20-40 parts by weight of olive leaves are crushed, andthen are mixed with a composite enzyme and a phosphoric acid solution having a concentration of 0.1 mol / L, and the obtained mixture is reacted at 55-65 DEG C for 5-7 h, wherein the composite enzyme is a mixture of hemicellulase, neutral protease and tannase. The method fully utilizes amino acids, minerals, flavones, polyphenols and other nutritional and functional substances rich in the olive fruit juice and the olive leaves, reduces the use amount of the fruit juice through the reasonable combination of the olive fruit juice and olive leaves, and realizes the full utilization of the olive leaves and the juice; and the brewed olive soy sauce has the advantages of richness in nutrients, high amino acid nitrogen content, strong healthcare function, clear color, pure delicate flavor, suitable saline taste, slight sauce flavor, very slight olive fragrance and no bad smell.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a method for brewing soy sauce with olive fruit leaves. Background technique [0002] As one of the indispensable roles of people's daily table, soy sauce originated in China and is a nutritious condiment with a long history. Soy sauce contains many nutrients needed by the human body, such as sugars, essential amino acids, vitamins and various mineral elements, etc. It has good health effects, such as anti-oxidation, anti-cancer, anti-inflammation, and lowering blood pressure. Olive is a world-renowned evergreen woody oil plant and fruit oil plant with a cultivation history of more than 4,000 years. Because olive oil is deeply loved by people, the planting output of olives is increasing year by year. Olive fruit is mainly used to produce olive oil, but there are few studies on the utilization of the by-products produced by pressing olive oil. The three-phase separation process is curren...

AI Technical Summary

Problems solved by technology

In the prior art, the use of olive leaves is less, resulting in a certain waste of resources. There are also olive juice brewed soy sauce, and oleuropein is moderately degraded during the preparation of soy sauce. However, during the brewing process, olive The degradation of oleuropein is difficult to control, and it is very difficult to retain the nutritional value of oleuropein in the process of degrading oleuropein. ", the problem of improving the bitterness and astringency in olive soy sauce is finally achieved by reducing the content of oleuropein, but because the content of oleuropein is reduced, the corresponding nutritional value of the device is also less, and there is also the brewed olive oil. Soy sauce still has the problem of bad taste

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