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A soy sauce prepared using plums

A soy sauce and plum technology, applied in the field of soy sauce prepared from plums, can solve the problems of single flavor, insufficient fragrance, and insignificant health care effect

Active Publication Date: 2022-03-29
QINGDAO DENGTA FLAVOUR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is still a contradiction between the production cycle and taste in the production of soy sauce. To achieve good brewing quality, it often takes more than half a year to brew the cycle, and the soy sauce sold on the market has shortcomings such as single flavor, insufficient fragrance, and insignificant health effects.

Method used

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  • A soy sauce prepared using plums
  • A soy sauce prepared using plums
  • A soy sauce prepared using plums

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation of embodiment 1 Aspergillus plum enzymatic hydrolyzate

[0022] Described Aspergillus plum enzymatic solution, its preparation method is as follows:

[0023] Remove the pits from the plums, put them into water for blanching, crush and beat the blanched plums; insert Aspergillus into the plum pulp for fermentation and culture, and centrifuge to remove bacteria and sediment after the cultivation, and the supernatant is Aspergillus enzyme Fermentation broth: adding pectinase and aspergillus enzyme fermentation broth to plum pulp for enzymolysis to prepare aspergillus plum enzyme hydrolysis solution.

[0024] 1) fresh plums are pitted, and after blanching treatment, the blanched enzyme-killed plums are broken and beaten to make a slurry;

[0025] 2) insert Aspergillus FJ036 strain into the sterilized plum pulp, and carry out fermentation culture; after fermentation, centrifuge to obtain Aspergillus FJ036 enzyme fermentation liquid;

[0026] 3) Add 0.6 g / kg...

Embodiment 2

[0030] Embodiment 2: prepare soy sauce

[0031] Wherein the weight parts of each component of raw material are:

[0032] 25 parts of roasted wheat, 65 parts of soybean meal, 10 parts of Aspergillus FJ036 enzymolysis solution, 0.4 part of soy sauce koji, 199 parts of 19.2% salt water, 6 parts of yeast seed liquid, and 10 parts of lactobacillus fermentation liquid;

[0033] The preparation method of above-mentioned plum 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 plums: Choose fresh plums with a maturity of more than 90% that are disease-free, insect-free, rot-free, odor-free, and pest...

Embodiment 3

[0052] A kind of plum soy sauce, the weight portion of each component of raw material is:

[0053] 30 parts of roasted wheat, 60 parts of soybean meal, 5 parts of Aspergillus FJ036 enzymolysis liquid, 0.3 parts of soy sauce koji, 209 parts of 18.3% salt water, 6 parts of yeast seed liquid, and 5 parts of lactobacillus fermentation liquid.

[0054] The preparation method of above-mentioned plum soy sauce, its preparation step is:

[0055] 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.

[0056] 2. Selection of plums: Choose fresh plums with a maturity of more than 90% that are disease-free, insect-free, rot-free, odor-free, and pesticide residues and harmful...

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Abstract

The invention provides a soy sauce prepared from plums. The prepared soy sauce has strong sauce aroma, ester aroma and plum fruit aroma, delicious and mellow taste, sweet and palatable, light salty taste, unique style and rich nutrition. Added a new variety to the soy sauce family. Compared with the traditional high-salt dilute soy sauce, adding plums expands the types of proteins, adds more sugars and vitamins, which is beneficial to the growth and metabolism of various microorganisms, and at the same time enters the nutrients in plums; The enzymatic hydrolysis of FJ036 and pectinase can fully utilize the protein, fiber, pectin and other components in it, effectively improving the utilization effect of plum components; the use of ester-producing Saccharomyces cerevisiae and Lactobacillus can produce more organic acids, Alcohols and esters further increase the total ester content and aroma of soy sauce.

Description

technical field [0001] The invention belongs to the technical field of condiment preparation, in particular to soy sauce prepared from plums. Background technique [0002] Plum is the fruit of drupe plants in the family Rosaceae. It is produced in most parts of my country. The fruit matures between July and August. The mature fruit is plump and round, with a sweet and refreshing taste, beautiful shape, sweet and sour, and juicy. It is an important economic crop in my country. It is also one of the traditional fruits that people like to eat. Plum fruit contains protein, fat, carbohydrates, calcium, phosphorus, iron, carotene, thiamine, riboflavin, niacin, ascorbic acid, potassium, sodium, magnesium, glycine, serine and other amino acids, which can beautify the skin. , the effect of lubricating the skin. Traditional Chinese medicine believes that plums are flat in nature, sweet and sour in taste, enter the liver and kidney meridians, and have the effects of promoting body flu...

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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