Soy sauce with blood sugar regulating effect
A technology of soy sauce and action, applied in the direction of application, function of food ingredients, food ingredients as odor improvers, etc., to achieve the effect of improving flavor and taste, improving nutritional content and efficacy, and increasing food preference
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Embodiment 1
[0038] Use the corresponding optimized medium to separately culture Saccharomyces cerevisiae, Saccharomyces cerevisiae, Saccharomyces cerevisiae, Candida tropicalis, Candida utilis and Saccharomyces cerevisiae separately through liquid fermentation equipment, and then use a high-speed centrifuge to separate the bacteria in the fermentation broth out, and dry the centrifuged bacteria slime by vacuum freeze-drying method to obtain brewer's yeast dry powder with live bacteria content of 20 billion / gram, brewer's yeast dry powder with live bacteria content of 20 billion / gram, and live bacteria content of 20 billion / gram Beer yeast dry powder, Candida tropicalis dry powder with a live bacteria content of 20 billion / g, Candida utilis dry powder with a live bacteria content of 20 billion / g, and fruit wine five yeast dry powder with a live bacteria content of 20 billion / g.
Embodiment 2
[0040] Preparation method of soy sauce with blood sugar regulating effect
[0041] (1) Weigh 8 kg of clean and dry Jerusalem artichoke and 5 kg of clean and dry salvia miltiorrhiza, grind them with a vibrating ultrafine pulverizer, and pass through a 300-mesh vibrating sieve to obtain Jerusalem artichoke powder and flower powder;
[0042] (2) Mix the Jerusalem artichoke powder and flower powder obtained in step (1), put it into a fermenter, add 130 kg of pure water, heat to 50°C and soak for 4 hours;
[0043] (3) Continue to heat the material liquid soaked in step (2) for 4 hours to 100°C and boil for 10 minutes, then let it cool down to below 40°C;
[0044] (4) Add 3.5 kg of brewer's yeast dry powder with a live bacteria content of 20 billion per gram obtained in Example 1 to the feed liquid cooled to below 40°C in step (3), stir well, and ferment at 37°C for 12 Hour;
[0045] (5) Stir once every 3 hours during the fermentation period, and the stirring time is 5 minutes;
...
Embodiment 3
[0056] Preparation method of soy sauce with blood sugar regulating effect
[0057] (1) Weigh 15 kg of clean dried Jerusalem artichoke and 10 kg of clean dry rapeseed flower, respectively pulverize them with a vibrating ultrafine pulverizer, and pass through a 50-mesh vibrating sieve to obtain Jerusalem artichoke powder and flower powder;
[0058] (2) Mix the Jerusalem artichoke powder and flower powder obtained in step (1), put it into a fermenter, add 250 kg of pure water, heat to 50°C and soak for 4 hours;
[0059] (3) Continue to heat the material liquid soaked in step (2) for 4 hours to 100°C and boil for 10 minutes, then let it cool down to below 40°C;
[0060] (4) Add 5.5 kg of Saccharomyces cerevisiae dry powder with a live bacteria content of 20 billion per gram obtained in Example 1 to the feed liquid cooled to below 40°C in step (3), stir well, and ferment at 39°C for 12 Hour;
[0061] (5) Stir once every 3 hours during the fermentation period, and the stirring tim...
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