Health-preserving soy sauce and production method thereof

A technology for soy sauce and snow lotus culture, applied in the functions of food ingredients, food ingredients containing polysaccharides/gum, food science, etc., can solve problems such as single function, and achieve high seasoning quality, deep and lustrous color, and unique and rich aroma. Effect

Inactive Publication Date: 2019-04-30
区洁群
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the above-mentioned shortcoming of prior art, provide a kind o

Method used

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Examples

Experimental program
Comparison scheme
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Example Embodiment

[0019] Example 1

[0020] A health-preserving soy sauce is composed of the following parts by weight of raw materials and auxiliary materials: 70 soybeans, 25 barley flour, cumin 3, steviol glycosides 2, Chlorella pyrenoidosa 0.2, Agaricus blazei polysaccharide 2, Tianshan snow lotus culture 0.4.

[0021] A method for preparing health-preserving soy sauce includes the following steps:

[0022] Step 1. Preparation of soy sauce juice:

[0023] a. Washing: Rinse the soybeans and fennel with pure water, soak for 1-3 hours, then drain and set aside;

[0024] b. Steaming: Steam the soybeans and fennel of step a under normal pressure for 40min-60min, then lay it flat and air-dried with a fan;

[0025] c. Cultivation: Mix the steamed soybeans, fennel and barley flour obtained in step b thoroughly according to the formula ratio, and insert Aspergillus oryzae according to the inoculation amount of 1%-2%, and control the inoculation temperature at 30 ℃-38 ℃, Cultivate for 60h-80h to obtain seeds; ...

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Abstract

The invention discloses a health-preserving soy sauce and a production method thereof. The soy sauce is composed of the following raw materials and auxiliary materials in parts by weight: 60-85 partsof soybeans, 20-30 parts of barley flour, 1-5 parts of common fennel fruit, 2-4 parts of stevioside, 0.1-0.3 parts of chlorella pyrenoidosa, 1-3 parts of agaricus blazei murill polysaccharide, and 0.2-0.4 parts of a Tianshan Mountain saussurea involucrate culture. Compared with the existing soy sauce, the health-preserving soy sauce of the invention has the unique scent, the color is deep and lustrous, and the health-preserving soy sauce has the functions of promoting blood circulation and removing phlegm, improving the seasoning quality, strengthening the body, and effectively preventing sub-health, has a certain anti-cancer effect.

Description

technical field [0001] The invention relates to a household seasoning, in particular to a health-preserving soy sauce and a preparation method thereof. Background technique [0002] At present, modern people have higher and higher requirements for the details of life, especially the requirements for diet. The dietary ingredients that play an auxiliary role in physical health are what modern society pursues. And the seasoning that people's daily life is necessary---soy sauce, if not only can improve the taste of food, also has the function of health care, must be welcomed by general public. [0003] Chlorella pyrenoidosa removes toxins, regulates acid-base balance, and provides balanced nutrition. Chlorella pyrenoidosa green algae is a universal single-celled green algae. Its asexual reproduction is divided into four parts. After about 20 hours, a single cell will be divided into four parts. It has a strong reproductive ability. Chlorella has a more prominent anti-cancer i...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L33/00
CPCA23L27/50A23L33/00A23V2002/00A23V2200/30A23V2200/308A23V2250/51A23V2250/262
Inventor 区洁群
Owner 区洁群
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