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Production method of SOD black garlic soy sauce

A technology of black garlic and soy sauce, applied in the direction of food science, etc., can solve the problems of poor efficacy, unhealthy, monotonous taste of soy sauce, etc., and achieve the effect of eliminating garlic odor, short production cycle and simple preparation process

Inactive Publication Date: 2021-07-23
惠泽康华生物科技集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] The ultimate purpose of the present invention is to provide a kind of production method of SOD black garlic soy sauce, to solve the monotonous taste of traditional soy sauce, poor efficacy and unhealthy problems caused by simple high sodium content

Method used

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  • Production method of SOD black garlic soy sauce
  • Production method of SOD black garlic soy sauce

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Embodiment Construction

[0022] The following is further described in detail through specific implementation methods:

[0023] 1. The production method of SOD garlic:

[0024] 1. Using a special SOD preparation for garlic to cultivate SOD garlic, the special SOD preparation for garlic contains bacillus with a preservation number of CGMCC No. 21336, and the content of bacillus is 2.5×1010cfu / g-3.5×1010cfu / g;

[0025] 2. Under the conventional cultivation and management conditions of garlic, starting from the insertion of garlic cloves into the planting soil, spray the special SOD preparation for garlic with a dilution concentration of 1000 times on the surface of garlic seedlings, spray once every 15-25 days, and spray 3-8 times in total , get SOD garlic.

[0026] 3. Detection of SOD enzyme activity of SOD garlic

[0027] 3.1 Main equipment

[0028] Model 752 spectrophotometer, desktop centrifuge, light incubator.

[0029] 3.2 Test reagents

[0030] Nitronitroblue Tetrachloride (NBT), produced by ...

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Abstract

The invention belongs to the technical field of black garlic soy sauce processing, and particularly discloses a production method of SOD black garlic soy sauce. The method comprises the following steps of (1), fermenting SOD black garlic obtained in claim 4, and concentrating into SOD black garlic concentrated juice; and (2), blending the SOD black garlic concentrated juice with traditional soy sauce according to a blending ratio of 1: (15-25). The scheme is mainly applied to the making process of the black garlic soy sauce, and the problem that traditional soy sauce is monotonous in taste, poor in efficacy and unhealthy due to pure high sodium content is solved.

Description

technical field [0001] The invention belongs to the technical field of processing black garlic soy sauce, and specifically discloses a production method of SOD black garlic soy sauce. Background technique [0002] SOD garlic is rich in superoxide dismutase, which can effectively reduce blood lipid, blood pressure, cholesterol, blood viscosity, prevent senile dementia, enhance liver and gallbladder function and wound healing ability, and also has the ability to scavenge free radicals, improve immunity, improve sleep, enhance memory, Delay aging, prevent senile cataract, improve eyesight, prevent and treat prostatitis, regulate women's menstrual period, delay menopause, improve joint mobility, prevent and treat arthritis, whiten, remove freckles, remove wrinkles, prevent tumors, relieve side effects, etc. [0003] SOD black garlic is made from SOD garlic through simple constant temperature fermentation. During the fermentation process, it not only retains the activity of super...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 王琦冯现锴薛宪恩
Owner 惠泽康华生物科技集团有限公司
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