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Physalis alkekengi soy sauce and preparation process thereof

A preparation process, the technology of red mushroom niang, applied in the field of red mushroom niang soy sauce and its preparation, can solve the problems affecting the taste of soy sauce, rancidity, etc., and achieve the effect of rich and mellow sauce, clear shape, and improved stability

Inactive Publication Date: 2019-12-03
周明臻 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] By using russula to prepare soy sauce, the nutrition and health effects of soy sauce can be improved, but due to the characteristics of russula fruit itself, the soy sauce prepared by introducing russula fruit will have obvious sour taste, thereby affecting the mouthfeel of soy sauce, and Prone to rancidity problems during storage

Method used

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  • Physalis alkekengi soy sauce and preparation process thereof
  • Physalis alkekengi soy sauce and preparation process thereof
  • Physalis alkekengi soy sauce and preparation process thereof

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preparation example Construction

[0119] In a preferred embodiment, the preparation method of the aroma-enhancing high-salt-tolerant yeast liquid of the present invention comprises the following steps:

[0120] 1.5-3% glucose, 0.5-2% peptone, 0.4-0.8% yeast extract and 15-20% salt are cultured at 30-32° C. for 45-50 hours to obtain aroma-enhancing high-salt-tolerant yeast liquid.

[0121] In a preferred embodiment, the preparation method of the aroma-enhancing high-salt-tolerant yeast liquid of the present invention comprises the following steps:

[0122] Cultivate 2% glucose, 1% peptone, 0.5% yeast extract and 18% salt at 30-32°C for 45-50 hours to obtain an aroma-enhancing high-salt-tolerant yeast liquid.

[0123] In a preferred embodiment, in step (4) leaching of the present invention, the salt in the additive is configured as 3-5wt% brine at a temperature of 55-65° C. Soak for 18-24 hours at ~55°C to obtain moromi.

[0124] In a preferred embodiment, the moromi of the present invention is left standing a...

Embodiment 1～17

[0155] Embodiment 1~17 provides a kind of preparation method of red mushroom soy sauce, comprising the following steps:

[0156] (1) Raw material processing: Mix cereals and corn flour, dry steam at 0.2MPa, 85°C for 30min, add water at 75°C, stir for 15min, the water accounts for 60wt% of the total weight of cereals and cornflour, and then grind Mix the cereals into 70 meshes to obtain the primary mixture, add water at 55°C, the water accounts for 50wt% of the primary mixture, stir for 35min to obtain the mixture, steam the mixture at 120°C and 0.15MPa for 40min, Cooling down to 50°C to obtain koji material; beating extracts of Russula chinensis fruit, raspberry, hawthorn leaf and eggplant to obtain slurry;

[0157] (2) Koji making by inoculation: Aspergillus oryzae and Aspergillus niger were cultured at 28° C. for 3 days to prepare koji, inoculated onto the mixture of koji material and slurry, and koji-making was performed. 0.3wt%, Aspergillus niger accounts for 0.1% of the ...

Embodiment 18

[0163] Embodiment 18 provides a kind of preparation method of russula soy sauce, its specific implementation method is the same as that of embodiment 6, the difference is that the step (3) uses low-salt high-temperature fermentation in the early stage of fermentation, and high-salt low-temperature fermentation in the later stage; In the above-mentioned low-salt high-temperature fermentation, the finished koji was stirred with 60°C salt water, the concentration of the salt water was 14°Bé, and the salt water accounted for 90% by weight of the finished koji, and the fermentation was sealed. First, it was fermented at 45°C for 5 days, and then fermented at 50°C for 3 days. Finally, it was fermented at 45°C for 7 days; in the high-salt low-temperature fermentation, the product temperature dropped to 34°C, and the alkaline water accounting for 65wt% of the koji weight was slowly poured down, the temperature was 30°C, and the alkali content in the alkaline water was 10wt%. And add sa...

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Abstract

The invention relates to the technical field of food, in particular to physalis alkekengi soy sauce and a preparation process thereof. The physalis alkekengi soy sauce is prepared from the following raw materials in parts by weight: 30-55 parts of physalis alkekengi fruits, 10-25 parts of beans, 10-25 parts of cereals and 5-10 parts of an additive, and the additive is selected from one or more ofsalt, monosodium glutamate and a preservative. According to the physalis alkekengi soy sauce provided by the invention, the physalis alkekengi is used as a main raw material, the nutrition of the soysauce is improved, the stability of the soy sauce is improved through the synergistic effect of the raw materials for preparing the physalis alkekengi soy sauce, and the soy sauce is bright in color,clear in form, rich and mellow in sauce flavor and free from peculiar smell for a long time. Through combination of the physalis alkekengi soy sauce and a technology, the problems of too heavy sourness and decay after long-time storage caused by using physalis alkekengi fruits as a main raw material are avoided.

Description

technical field [0001] The invention relates to the field of food technology, more specifically, the invention relates to a red mushroom soy sauce and a preparation process thereof. Background technique [0002] Soy sauce, a liquid condiment brewed from beans, wheat, and bran. The color is reddish brown, with a unique sauce aroma, delicious taste, and helps to stimulate appetite. It is a traditional Chinese condiment. Soy sauce, commonly known as soy sauce, is mainly brewed from soybeans, starch, wheat, and salt through processes such as oil refining and fermentation. The composition of soy sauce is more complicated, except the composition of salt, also has the composition such as various amino acid, carbohydrate, organic acid, pigment and spices. It is mainly salty, but also has umami and fragrance. It can increase and improve the taste of dishes, and can also add or change the color of dishes. But at present, soy sauce often considers the effect of seasoning, and does ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L7/10A23L19/00A23L33/105
CPCA23L7/10A23L7/198A23L19/09A23L27/50A23L33/105A23V2002/00A23V2250/21
Inventor 黄旭华佟春霞李天涯丁瑞
Owner 周明臻
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