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A mulberry soy sauce

A soy sauce and mulberry technology, applied in the direction of food science, etc., can solve the problems of mulberry resource waste, short harvest season, short shelf life, etc., and achieve the effect of rich nutrition, increasing sugar and vitamins, and increasing varieties

Active Publication Date: 2021-07-20
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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  • A mulberry soy sauce
  • A mulberry soy sauce
  • A mulberry soy sauce

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 object of the present invention is to provide a kind of mulberry soy sauce. The mulberry soy sauce provided by the present invention has the nutritional components of mulberry, and the color is purple-reddish brown, shiny, has a relatively strong sauce aroma and ester aroma and a relatively strong mulberry aroma, and is delicious. It is full-bodied, sweet and palatable, less salty, unique in style and rich in nutrition, adding a new variety to the soy sauce family. Compared with the traditional high-salt dilute soy sauce, the koji uses three strains of Aspergillus oryzae, Aspergillus niger and Monascus, which enriches the enzyme system and improves the activity of koji-making protease, glucoamylase activity and red koji pigment value; when high-salt fermentation Adding an appropriate proportion of Saccharomyces rouxii and Saccharomyces cerevisiae LML001, brewing at 30°C, can effectively improve the fermentation and aroma production ability of the yeast, and shorten the fermentation time. The organic acid produced by the fermentation of Lactobacillus FJ001 and the alcohol produced by yeast metabolism are combined to form an ester, which further gives the soy sauce a thick taste.

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 Patents(China)
IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 蔡晓丹钱冠兰付循照范学涛宋青楠仲娜谭海刚李静
Owner QINGDAO DENGTA FLAVOUR IND
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