Preparation method of functional salt-reduced hericium erinaceus soy sauce and hericium erinaceus soy sauce

A Hericium erinaceus, functional technology, applied to biochemical equipment and methods, bacteria used in food preparation, fixed on/in organic carriers, etc., can solve the problem of inability to inhibit the reproduction of spoilage bacteria and the extraction rate of functional substances Not high, different optimal pH for growth, etc., to achieve the effect of preventing cardiovascular and cerebrovascular diseases, facilitating dissolution, and inhibiting bacterial contamination

Active Publication Date: 2021-03-19
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are problems in this patent: ① The extraction rate of functional substances by simple hot water extraction is not high, and the waste rate of Hericium erinaceus is relatively large; ② The flavor of soy sauce is changed by artificially adding spices and additives, and the original ecological degree is low and reduced Consumer acceptance; ③ It is necessary to follow up and add preservatives to ensure the stability of soy sauce quality
However, there is a problem in this patent: the optimal growth pH of lactic acid bacteria and Zygomyces rouckeri is different, and there is a certain antagonistic effect, so although a single inoculation can significantly change the quality of soy sauce, the synergy between the two is extremely poor
3. In order to inhibit the growth of spoilage bacteria, soy sauce is mostly high-salt soy sauce at this stage, but soy sauce with high content of NaCl will cause a series of related diseases such as cardiovascular and cerebrovascular diseases, but low-salt fermentation cannot inhibit the reproduction of spoilage bacteria

Method used

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  • Preparation method of functional salt-reduced hericium erinaceus soy sauce and hericium erinaceus soy sauce

Examples

Experimental program
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Effect test

Embodiment 1

[0034] A preparation method of functional salt-reduced Hericium erinaceus soy sauce, the steps are as follows:

[0035] (1) Preparation of hericium erinaceus extract: Hericium erinaceus and trumpet fungus (1:1, w / w) are cleaned, impurity removed, dried with a water content of less than 7% (or its dried product), and ground to 20 mesh Sieve to get mixed mushroom powder.

[0036] The mixed mushroom powder is moistened with water, the water content of the mushroom powder is 30%, the steam pressure of 0.8-1.5MPa is applied for 5 minutes, and then blasting treatment is carried out. After the obtained blasting mushroom material is mixed with 15 times of water, it is extracted at 100°C for 30 minutes, and the residue liquid is separated to obtain Hericium erinaceus extract and filter residue.

[0037] (2) Preparation of Hericium erinaceus fermentation broth: add 1% fructooligosaccharide to the filtrate, sterilize at 115°C for 15 minutes, inoculate Lactobacillus casei CGMCC1.8727 and L...

Embodiment 2

[0048] A preparation method of functional salt-reduced Hericium erinaceus soy sauce without adding mushrooms, the steps are as follows:

[0049] (1) Preparation of soy sauce Daqu: Soak soybeans for 10 hours, mix the dry weight of soybeans with water at a ratio of 7:12, and steam for 30 minutes. Stir in 1 / 3 soybean-quality fried wheat flour while it is hot, mix evenly, add 0.3% Aspergillus oryzae Shanghai Niang 3.042 spores when cooled to 45°C, stack and cultivate at 30°C until white mycelia appear, and culture until the mycelia are dense. Dispersed and cultured again until yellow-green, and Hericium erinaceus soy sauce Daqu was obtained.

[0050] (2) Preparation of potassium ion brine: table salt: edible KCl: water are mixed evenly according to the mass ratio of 1.5:0.5:10.

[0051] (3) Preparation of salt-reduced soy sauce: Mix brine and Daqu at a mass ratio of 4:1 to make soy mash, and incubate at 30°C. Add Angel Yeast Co., Ltd. salt-tolerant Luxie sc01, add loofah antibac...

Embodiment 3

[0054] A preparation method of functional salt-reduced Hericium erinaceus soy sauce, which is not fermented with loofah antibacterial fiber, the steps are as follows:

[0055] (1) Preparation of hericium erinaceus extract: Hericium erinaceus and trumpet fungus (1:1, w / w) are cleaned, impurity removed, dried with a water content of less than 7% (or its dried product), and ground to 20 mesh Sieve to get mixed mushroom powder.

[0056] The mixed mushroom powder is moistened with water, the water content of the mushroom powder is 30%, the steam pressure of 0.8-1.5MPa is applied for 5 minutes, and then blasting treatment is carried out. After the obtained blasting mushroom material is mixed with 15 times of water, it is extracted at 100°C for 30 minutes, and the residue liquid is separated to obtain Hericium erinaceus extract and filter residue.

[0057] (2) Preparation of Hericium erinaceus fermentation broth: add 1% fructooligosaccharide to the filtrate, sterilize at 115°C for 1...

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Abstract

The invention provides a preparation method of functional salt-reduced hericium erinaceus soy sauce and the salt-reduced soy sauce. The soy sauce is prepared by taking hericium erinaceus and cantharellus flocclsus schw as base materials, carrying out steam explosion treatment to prepare a leaching solution, then preparing a W1 / O / W2 emulsion from a fermented hericium erinaceus leaching solution, and adding the emulsion into a loofah sponge fiber antibacterial composite material for fermentation, so that the salt content of the soy sauce is remarkably reduced. The hericium erinaceus and the cantharellus flocclsus schw are rich in polysaccharide, peptide and bioactive substance and have the effects of helping digestion, benefiting five internal organs, resisting cardiovascular diseases, nourishing the body and the like; and the cantharellus flocclsus schw has a natural freshening effect. The W1 / O / W2 emulsion achieves the effects of reducing salt and improving taste while promoting the re-fermentation of soy sauce mash. The loofah sponge fiber antibacterial composite material provides an antibacterial effect while loosening the soy sauce mash, and eliminates the potential risk of putrefying bacteria propagation in a salt-reduced state.

Description

technical field [0001] The invention belongs to the technical field of soy sauce brewing, and in particular relates to a preparation method of functional salt-reduced Hericium erinaceus soy sauce and Hericium erinaceus soy sauce. Background technique [0002] Soy sauce is a traditional fermented condiment in China. Its rich nutrition and unique flavor make it a must for meals in Asian countries. However, with the improvement of people's quality of life, the quality of traditional soy sauce can hardly meet the needs of consumers at this stage. Functionality and health have become the orientation of people's choice, and eating soy sauce with reduced salt has become a current fashion. Hericium erinaceus is a health-care edible fungus that is fresher than mountain delicacies, mellow and delicious, and known as "vegetarian meat". The medicinal value of anti-inflammation, anti-tumor, hypoglycemia and anti-aging makes it be used as the base material of various health foods. Trump...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L31/00A23L33/00C12N11/10
CPCA23L27/50A23L31/00A23L33/00C12N11/10C12N9/20C12Y301/01003A23V2002/00A23V2400/125A23V2400/169A23V2200/32A23V2200/326A23V2200/30A23V2250/208A23V2250/762
Inventor 赵国忠李树周新运姚云平韩冉孔宇王汝华陈文
Owner TIANJIN UNIV OF SCI & TECH
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