Enhanced flavor cordyceps health-care soy sauce and preparation method thereof

Abstract

The invention belongs to the technical field of a flavouring, and especially relates to an enhanced flavor cordyceps health-care soy sauce and a preparation method thereof. The health-care soy sauce comprises the following raw materials in parts by weight: 40-50 parts of wheat, 20-30 parts of black beans, 30-40 parts of cordyceps, 20-30 parts of hazelnut kernels, 15-20 parts of walnut kernels, 10-15 parts of radix salviae miltiorrhizae, 5-10 parts of Chinese magnoliavine, 5-10 parts of ganoderma lucidum, 5-10 parts of wolfberry, and 10-15 parts of salt. The soy sauce prepared by the method hasthe delicious taste and has the special effect of Cordyceps, which can meet the needs of the consumer, especially the first choice of the low immunity and the three-high groups.

Description

Technical field [0001] The invention belongs to the technical field of condiments, and particularly relates to a flavor-enhancing cordyceps health-care soy sauce and a preparation method thereof. Background technique [0002] In recent years, with the improvement of people's living standards, many special groups, due to physical reasons, first consider whether the ingredients they choose can meet the special needs of their physical fitness; people have begun to pay more and more attention to the health benefits of condiments. The addition of health-care ingredients to soy sauce gives it special effects, which has become a research hotspot in the industry. Cordyceps soy sauce and soy sauce with Chinese medicine ingredients have also appeared one after another. However, the existing products are not as special due to their low content of active ingredients. Efficacy, resulting in its limited sales market, not widely recognized by consumers. Cordyceps, also known as Cordyceps, is a...

AI Technical Summary

Problems solved by technology

Although the existing technology can increase the flavor substances such as amino nitrogen and umami taste of soy sauce, it uses yeast or yeast deep-processing product yeast extract in the late stage of fermentation, which requires a large amount of yeast cells, high cost and failure to enrich beneficial enzymes In addition, although the time and amount of adding yeast can be judged by the pH in the fermentation, the amount of wild yeast and experience to increase the quality stability of the fermentation process, due to the influence of climate, raw materials and operating specifications, microorganisms in the koji making process The population is complex and changeable, and the amount and time of yeast addition in the later stage are often uncertain. Too much or too little will have a negative impact on the flavor of soy sauce