Mulberry soy sauce

A technology for soy sauce and mulberries, which is applied in food science and other directions, can solve the problems of waste of mulberry resources, short shelf life, short harvest season, etc., and achieve the effects of rich nutrition, increasing varieties, and increasing sugars and vitamins.

Active Publication Date: 2019-03-22
QINGDAO DENGTA FLAVOUR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As a fruit with high nutrient content, mulberry has a short harvest season, large yield, short shelf life and perishability. Therefore, only a small amount of products such as mulberry juice drinks, jams, and mulberry wine have been developed using it as a raw material. Fully exploited and utilized, resulting in the waste of a large amount of mulberry resources

Method used

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  • Mulberry soy sauce
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation of embodiment 1 Aspergillus mularis enzymatic hydrolyzate

[0023] Described Aspergillus mulberry enzymolysis solution, its preparation method is as follows:

[0024] 1) destemming fresh mulberries, crushing and beating to make slurry;

[0025] 2) inserting the Aspergillus FJ036 strain into the sterilized mulberry pulp, and carrying out fermentation culture; after the fermentation, centrifuging to obtain the Aspergillus FJ036 enzyme fermentation liquid;

[0026] 3) Add 0.5 g / kg pectinase (50,000 U / g) to the sterilized mulberry fruit pulp in a 50°C water bath for 1.5 hours, cool down to 30°C, insert Aspergillus FJ036 enzyme fermentation broth, and perform enzymatic treatment; After the enzymatic hydrolysis, the Aspergillus FJ036 enzymatic hydrolyzate was prepared.

[0027] Table 1: Comparison of treatment results of mulberry enzymatic hydrolyzate

[0028]

[0029] It can be seen from Table 1 that the cellulase, protease and pectinase activities of A...

Embodiment 2

[0031] A kind of mulberry soy sauce, the weight portion of each component of raw material is:

[0032] 25 parts of roasted wheat, 65 parts of soybean meal, 20 parts of Aspergillus FJ036 enzymolysis solution, 0.4 part of soy sauce koji, 189 parts of 20.2% salt water, 6 parts of yeast seed liquid, and 10 parts of lactobacillus fermentation liquid.

[0033] The preparation method of above-mentioned mulberry soy sauce, its preparation step is:

[0034] 1. Material selection and processing: the crushing degree of soybean meal is 6-8 mm in particle size, and the particles are uniform; the roasted wheat is made of high-quality wheat, roasted until the color is red and bright, no black, no raw, and there is a typical fried wheat Aroma, crushed into 4-6 petals; moisture content: 80%-85%, cooking conditions: 0.15MP, 3-8min.

[0035] 2. Selection of mulberries: Choose fresh mulberries with a maturity of more than 90%, which are disease-free, insect-free, rot-free, odor-free, and pestici...

Embodiment 3

[0053] A kind of mulberry soy sauce, the weight portion of each component of raw material is:

[0054] 30 parts of roasted wheat, 60 parts of soybean meal, 10 parts of Aspergillus FJ036 enzymolysis solution, 0.3 parts of soy sauce koji, 204 parts of 18.8% salt water, 6 parts of yeast seed liquid, and 5 parts of lactobacillus fermentation liquid.

[0055] The preparation method of above-mentioned mulberry soy sauce, its preparation step is:

[0056] 1. Material selection and processing: the crushing degree of soybean meal is 6-8 mm in particle size, and the particles are uniform; the roasted wheat is made of high-quality wheat, roasted until the color is red and bright, no black, no raw, and there is a typical fried wheat Aroma, crushed into 4-6 petals; moisture content: 80%-85%, cooking conditions: 0.15MP, 3-8min.

[0057] 2. Selection of mulberries: Choose fresh mulberries with a maturity of more than 90%, which are disease-free, insect-free, rot-free, odor-free, and pestici...

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Abstract

The invention aims to provide mulberry soy sauce which has the nutrient components of mulberries, has the color of purple red brown, has gloss, has thick soy sauce fragrance, ester fragrance and thickmulberry fragrance, and is delicious and mellow in taste, fresh, sweet and palatable, slight in salty taste, unique in flavor and rich in nutrition, and a new variety is provided for the soy sauce family. Compared with conventional high-salt diluted soy sauce, the mulberry soy sauce has three bacteria of aspergillus oryzae, aspergillus niger and monascus, so that enzyme systems are enriched, andthe protease activity, the saccharifying enzyme activity and the monascorubin value are increased; in high-salt fermentation, saccharomyces rouxii and saccharomyces cerevisiae LM001 of an appropriateratio are added, gentle brewing at 30 DEG C or less is implemented, the fermentation and fragrance generation capability of the saccharomycetes can be effectively improved, and the fermentation time can be shortened. Organic acids generated when lactobacillus FJ001 is fermented and alcohols generated from yeast metabolism are compounded to generate esters, and thus the decorous feeling of the taste of the soy sauce is further improved.

Description

technical field [0001] The invention belongs to the technical field of condiment preparation, in particular to a mulberry soy sauce. Background technique [0002] Mulberry is the fruit of Morus mulberry, also known as black glutinous rice, mulberry fruit, mulberry jujube, etc. Mulberry contains 80-85% moisture, 0.91% crude fiber, 0.38% protein, 9.19% invert sugar, 1.86% free acid, 0.053% VB1, 0.02% VB2, 1.02% VC, and also contains gallic acid, protocatechuic acid, catechin Theophyllic acid, gallocatechin, gallate, caffeic acid, epicatechin, p-coumaric acid, rutin, ferulic acid, cotton cellulose, hesperetin, resveratrol, quercetin, Naringenin, anthocyanins (including cyanidin-3-glucoside, cyanidin-3-rutinoside, anandrin-3-glucoside, and ananthidin-3-rutinoside), carotene , myricetin, morin, rutin, tannins, volatile oils, minerals and trace elements, phospholipids, resveratrol and other ingredients. Mulberry is delicious and suitable for eating, and it is a functional food ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 蔡晓丹范学涛宋青楠仲娜谭海刚李静
Owner QINGDAO DENGTA FLAVOUR IND
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