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Spicy soy sauce and preparation method thereof

A technology for soy sauce and spicy taste, applied in the field of spicy soy sauce and its preparation, can solve the problems of difficulty in meeting the new requirements for the spicy taste of soy sauce, single taste of soy sauce, etc., and achieves rich taste and flavor, improved bacteriostatic properties, and enhanced bacteriostatic properties. sexual effect

Pending Publication Date: 2019-12-24
四川天味食品集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a spicy soy sauce and its preparation method to solve the problem that the existing traditional soy sauce has a single taste and is difficult to meet people's new requirements for the spicy taste of soy sauce

Method used

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  • Spicy soy sauce and preparation method thereof
  • Spicy soy sauce and preparation method thereof
  • Spicy soy sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The spicy soy sauce of this embodiment includes: by weight, 50 parts of soybean meal, 30 parts of wheat bran, 4 parts of chili seed powder, 0.2 part of koji essence, 0.01 part of chili seed antimicrobial peptide and 10 parts of saline with a concentration of 14 wt%. .

[0035] Wherein, the preparation step of the chili seed powder is as follows: the dried chili seeds are ultrafinely pulverized for 5 minutes, passed through a 40-mesh sieve, and the sieved matter is taken.

[0036] The preparation steps of capsicum seed antimicrobial peptide include:

[0037] (1) First extract the chili seed powder with ethanol for 8 hours to remove crude fat, add EDTA buffer solution at a low temperature according to the ratio of material to liquid 1:3 and then extract, centrifuge at 6000r / min for 10min, take the supernatant and add the concentration to 20wt% ammonium sulfate, and the crude product of capsicum seed antimicrobial peptide was obtained after centrifugation;

[0038] (2) R...

Embodiment 2

[0045] The spicy soy sauce of this embodiment includes: by weight, 55 parts of soybean meal, 35 parts of wheat bran, 5 parts of chili seed powder, 0.25 part of koji essence, 0.02 part of chili seed antimicrobial peptide and 15 parts of saline with a concentration of 15 wt%. .

[0046] Wherein, the preparation steps of capsicum seed powder and capsicum seed antimicrobial peptide are consistent with Example 1.

[0047] The preparation method of the spicy soy sauce of the present embodiment is consistent with the preparation method of the spicy soy sauce of the embodiment 1.

Embodiment 3

[0049] The spicy soy sauce of this embodiment includes: by weight, 60 parts of soybean meal, 40 parts of wheat bran, 6 parts of chili seed powder, 0.3 part of koji essence, 0.03 part of chili seed antimicrobial peptide and 20 parts of salt water with a concentration of 16 wt%. .

[0050]Among them, the preparation step of chili seed powder: after the dried chili seeds are ultrafinely pulverized for 7 minutes, pass through a 60-mesh sieve, and take the sieved matter;

[0051] The preparation steps of capsicum seed antimicrobial peptide include:

[0052] (1) First extract the chili seed powder with ethanol for 9 hours to remove crude fat, then add EDTA buffer solution at a ratio of 1:5 to extract at low temperature, centrifuge at 6000r / min for 10min, take the supernatant and add it at a concentration of 30wt% ammonium sulfate, and the crude product of capsicum seed antimicrobial peptide was obtained after centrifugation;

[0053] (2) Redissolve the crude pepper seed antimicrob...

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Abstract

The invention discloses spicy soy sauce and a preparation method thereof, and belongs to the technical field of condiment processing. The spicy soy sauce is prepared from the components in parts by weight: 50-70 parts of bean pulp, 30-50 parts of wheat bran, 4-8 parts of chilli seed powder, 0.2-0.4 parts of koji essence and 10-30 parts of salt water with concentration of 14 wt% to 18 wt%. The preparation method comprises the steps that the bean pulp, the wheat bran and the chilli seed powder are boiled and cooled, then the koji essence is added for still standing and culturing to prepare finished koji, mature soy sauce mash is prepared by fermenting, and then the spicy soy sauce is prepared through soaking, circulated oil drenching, filtering and sterilizing. According to the spicy soy sauce, the chilli seed powder is added to increase the flavor and soft taste of natural chili, the taste and flavor of the soy sauce are enriched, contained capsaicin can further play a bacteriostatic effect, and the bacteriostatic property of the soy sauce is enhanced. Chilli seed antimicrobial peptide extracted from the chilli seeds is further added, the inhibiting effect on the infectious microbeand aspergillus flavus in the process of soy sauce brewing is achieved, the bacteriostasis of the soy sauce is improved, and the food safety is ensured.

Description

technical field [0001] The invention relates to the technical field of condiment processing, in particular to a spicy soy sauce and a preparation method thereof. Background technique [0002] Brewed soy sauce is a traditional fermented condiment, which is mainly fermented from soybean / soybean meal, wheat / bran and salt. It is rich in various amino acids, sugars, organic acids and pigments, and has a special color and aroma. Condiments can increase and improve the taste of dishes, increase or change the color of dishes, and help to promote appetite. [0003] As people pay more and more attention to the quality of life, the demand for condiment types becomes more and more diverse. Especially in the cooking of Sichuan cuisine, the single taste of traditional soy sauce is difficult to meet people's new requirements for the spicy taste of soy sauce. Contents of the invention [0004] The object of the present invention is to provide a kind of spicy soy sauce and preparation me...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L3/3472A23L3/3526
CPCA23L27/50A23L3/3472A23L3/3526A23V2002/00A23V2200/10A23V2250/55
Inventor 叶丹庞富强朱大军余慧贾碧洪黄禄生
Owner 四川天味食品集团股份有限公司