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Instant soy sauce tablet and preparation method thereof

A soy sauce tablet and instant technology, applied in the field of instant soy sauce tablet and its preparation, can solve the problems of short shelf life, agglomeration, slow dissolving speed and the like, and achieve the effects of low storage and transportation cost, simple preparation process and good stability

Inactive Publication Date: 2019-08-16
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems in the prior art that the soy sauce powder is easy to loose, easy to absorb moisture and agglomerate, not resistant to storage, and has a short shelf life, the present invention compresses the soy sauce powder into tablets, and further designs the instant solution, thereby improving the quality of the pressed tablets. The problem of slow dissolution rate

Method used

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  • Instant soy sauce tablet and preparation method thereof
  • Instant soy sauce tablet and preparation method thereof
  • Instant soy sauce tablet and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A kind of instant soy sauce tablet, dosage form is effervescent tablet, adopts liquid soy sauce to make, and the liquid soy sauce described in this embodiment is dark soy sauce, and its preparation method comprises the following steps:

[0049] (1) The preparation method of soy sauce powder

[0050] 1. Homogenization: Stir the liquid soy sauce at a constant speed for 4 minutes, and the stirring speed is 1400r / min;

[0051] 2. Concentration: Use a rotary evaporator to concentrate the homogeneous solution to 20% of its original volume to obtain a concentrated solution;

[0052] 3. Drying: adopt vacuum freeze-drying method to dry the concentrated solution, pulverize again, cross a 100 mesh sieve to obtain soy sauce powder, control the water content of the soy sauce powder to be 6%;

[0053] (2) The preparation method of instant soy sauce tablet

[0054] In this embodiment, citric acid is selected as the solid organic acid component, polyethylene glycol 6000 is used as th...

Embodiment 2

[0059] A kind of instant soy sauce tablet, dosage form is effervescent tablet, adopts liquid soy sauce to make, and the liquid soy sauce described in this embodiment is soy sauce, and its preparation method comprises the following steps:

[0060] (1) The preparation method of soy sauce powder

[0061] 1. Homogenization: Stir the liquid soy sauce at a constant speed for 5 minutes, and the stirring speed is 1400r / min;

[0062] 2. Concentration: Use a rotary evaporator to concentrate the homogeneous solution to 20% of its original volume to obtain a concentrated solution;

[0063] 3. Drying: adopt vacuum freeze-drying method to dry the concentrated solution, pulverize again, cross a 100 mesh sieve to obtain soy sauce powder, control the water content of the soy sauce powder to be 10%;

[0064] (2) The preparation method of instant soy sauce tablet

[0065] In this embodiment, citric acid is selected as the solid organic acid component, polyethylene glycol 6000 is used as the fo...

Embodiment 3

[0070] A kind of instant soy sauce tablet, dosage form is effervescent tablet, adopts liquid soy sauce to make, and the liquid soy sauce described in this embodiment is dark soy sauce, and its preparation method comprises the following steps:

[0071] (1) The preparation method of soy sauce powder

[0072] 1. Homogenization: Stir the liquid soy sauce at a constant speed for 10 minutes, and the stirring speed is 1400r / min;

[0073] 2. Concentration: Use a rotary evaporator to concentrate the homogeneous solution to 20% of its original volume to obtain a concentrated solution;

[0074] 3. drying: adopt vacuum freeze-drying method to dry the concentrated solution, pulverize again, cross a 100 mesh sieve to obtain soy sauce powder, control the water content of the soy sauce powder to be 12%;

[0075] (2) The preparation method of instant soy sauce tablet

[0076] In this embodiment, citric acid is selected as the solid organic acid component, polyethylene glycol 6000 is used as ...

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Abstract

The invention discloses an instant soy sauce tablet and a preparation method thereof. The preparation method includes: preparing soy sauce powder with water content less than 15wt% from liquid soy sauce; mixing, by weight, 50-80 parts of soy source powder, 10-20 parts of sodium bicarbonate powder with 6-12 parts of solid organic acid to obtain raw material powder of more than 100 mesh; mixing theraw material powder with 0-5 parts of a molding agent, and then adding 2-6 parts of an adhesive to obtain the tablet by tablet compressing, wherein the molding agent is a first water-soluble nonionicpolymer with liquid at room temperature, and the adhesive is composed of a second water-soluble nonionic polymer and an organic solvent. The instant soy sauce tablet has the advantages of good stability, long shelf life, low storage and transportation cost and can realize quantitative addition; meanwhile, the instant soy sauce tablet is disintegrated rapidly in water, the soy sauce powder immediately diffuses and dissolves, and the original flavor taste of the soy sauce is well preserved.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to an instant soy sauce tablet and a preparation method thereof. Background technique [0002] Soy sauce is a traditional flavor fermented condiment in China. It has strong aroma, rich nutrition, unique taste and is suitable for all ages. It is deeply loved by consumers. However, because soy sauce is in a liquid state, there are many disadvantages in storage and transportation, such as short shelf life and high transportation costs. [0003] After the soy sauce is made into soy sauce powder through a series of special processes, the transportation cost can be reduced and it is convenient to carry. However, soy sauce powder is in a loose state, which is inconvenient to package and use, and is very easy to absorb moisture and agglomerate, and is not resistant to storage. Therefore, the shelf life is generally short, which is the same as liquid soy sauce, and it is difficult t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
CPCA23L27/50A23V2002/00A23V2250/1576A23V2250/1614A23V2250/032
Inventor 武俊瑞乌日娜邹依婷岳喜庆刘一鸣杨慧张燚王振
Owner SHENYANG AGRI UNIV
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