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Fresh fragrant health-care soy sauce and preparation method thereof

A technology for health-care soy sauce and aroma, applied in the field of soy sauce, can solve the problems of nutritional limitation, poor health-care performance, single taste, etc., and achieve the effects of low cost, promotion of digestive juice secretion, and high extraction efficiency

Inactive Publication Date: 2019-03-01
赤水市曾氏晒醋有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soy sauce is the most commonly used condiment for people. The traditional soy sauce has a single taste, limited nutrition, and weak health care performance. Its main function is seasoning, and the adjustable taste is single.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A fresh flavor health-care soy sauce, said health-care soy sauce comprises the following components by weight: 95 parts of fermented soy sauce, 3 parts of functional polysaccharides, 1 part of strain fermented product, 0.2 part of lecithin;

[0020] The fermented soy sauce is made by fermenting the following raw materials, and the components of each raw material are as follows in parts by weight: 30 parts of mung beans, 20 parts of red beans, 10 parts of kidney beans, 10 parts of millet, 5 parts of barley, 5 parts of sandy dates, and 5 parts of cassia seeds , 2 parts of Angelica sinensis, 3 parts of Zanthoxylum bungeanum leaves, 0.5 parts of Aspergillus oryzae strain;

[0021] The functional polysaccharide is formed by mixing the following raw materials: 2 parts Polygonatum polysaccharide, 1 part Achyranthes bidentata polysaccharide, 8 parts Lentinan;

[0022] The preparation method of the fermented product of the strain: in parts by mass, mix 8 parts of mint, 10 parts ...

Embodiment 2

[0030] A fresh flavor health-care soy sauce, said health-care soy sauce comprises the following components by weight: 95 parts of fermented soy sauce, 3 parts of functional polysaccharides, 1 part of strain fermented product, 0.2 part of lecithin;

[0031] The fermented soy sauce is made by fermenting the following raw materials, and the components of each raw material are as follows by weight: 40 parts of mung beans, 40 parts of red beans, 30 parts of kidney beans, 20 parts of millet, 10 parts of barley, 10 parts of sandy dates, and 10 parts of cassia seeds , 5 parts of Angelica sinensis, 5 parts of Zanthoxylum bungeanum leaves, 0.5 parts of Aspergillus oryzae strain;

[0032] The functional polysaccharide is formed by mixing the following raw materials: 5 parts of polygonatum polysaccharide, 3 parts of Achyranthes bidentata polysaccharide, and 10 parts of lentinan;

[0033] The preparation method of the fermented product of the strain: in parts by mass, mix 12 parts of mint,...

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PUM

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Abstract

The invention relates to a fresh fragrant health-care soy sauce and a preparation method thereof, and belongs to the technical field of a soy sauce. The health-care soy sauce comprises the following components of a fermented soy sauce, functional polysaccharide, a strain fermenting substance and lecithin, wherein the fermented soy sauce is prepared through fermenting the following raw materials ofmung beans, small red beans, kidney beans, millet, coix seeds, elaeagnus angustifolia, semen cassiae, radix angelicae sinensis, bunge pricklyash leaves and aspergillus oryzae; and the functional polysaccharide is prepared through mixing the following raw materials of rhizoma polygonati polysaccharide with radix achyranthis bidentatae polysaccharide and lentinan. The soy sauce provided by the invention can relieve physical fatigue and promote secretion of digestion liquid; and besides, the added functional polysaccharide does not have any toxic or side effects, and also has the advantages thatthe functional polysaccharide can strengthen immunity and resist weariness, and is suitable for obese crowds to eat.

Description

technical field [0001] The invention relates to the technical field of soy sauce, in particular to a fresh-flavored health-care soy sauce and a preparation method thereof. Background technique [0002] Soy sauce, commonly known as soy sauce, is mainly brewed from soybeans, wheat, and salt through processes such as oil refining and fermentation. The composition of soy sauce is more complicated, except the composition of salt, also has the composition such as various amino acid, carbohydrate, organic acid, pigment and spices. It is mainly salty, but also has umami and fragrance. It can increase and improve the taste of dishes, and can also add or change the color of dishes. Soy sauce is the most commonly used condiment for people. Traditional soy sauce has a single taste, relatively limited nutrition, and weak health care performance. Its main effect is seasoning, and its adjustable taste is single. Contents of the invention [0003] In order to overcome the above-mention...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L33/115
CPCA23L27/50A23L33/115
Inventor 曾焱
Owner 赤水市曾氏晒醋有限公司