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

Inactive Publication Date: 2021-08-13
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is difficult to achieve these beneficial effects with respect to the current prior art processes or products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention relates to soy sauce with a blood sugar regulating effect. The soy sauce is prepared from the following raw materials in proportion: dried jerusalem artichoke, plant flowers, saccharomycetes and existing soy sauce. The soy sauce is prepared by the following steps of: weighing the raw materials according to the weight ratio of jerusalem artichoke to plant flowers to saccharomycetes to existing soy sauce of (5-20): (2-15): (3.5-5.5): 100; respectively crushing the clean dried jerusalem artichoke and plant flowers; adding water which is 10 times of the weight of the raw materials; heating to 50 DEG C and soaking for 4 hours while preserving heat; continuously heating to 100 DEG C and boiling for 10 minutes; then, cooling to 40 DEG C or below; adding saccharomycetes in a formula amount; fermenting for 12 hours at 37-39 DEG C; then, adjusting to 12-14 DEG C and delaying fermentation for 16-18 days; after fermentation, squeezing to take juice; centrifugally separating the juice; taking supernate; heating the supernate to 100 DEG C and boiling for 10 minutes; standing in an environment at 0-4 DEG C for 24 hours; then, respectively filtering and finely filtering; then, concentrating the filtrate to clear paste with the specific gravity of 1.40; blending the obtained clear paste into existing soy sauce in a formula amount; uniformly mixing; and aging for 1 week at 3-5 DEG C to obtain the soy sauce.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to seasoning food processing, in particular to soy sauce with the function of regulating blood sugar. Background technique [0002] As a kind of cooking seasoning, soy sauce has a long history in my country and Southeast Asian countries, and it is also a major feature of edible seasoning in my country. Traditional seasonings are widely used and consumed in a large amount. At present, there are many kinds of soy sauce on the market. Brewed soy sauce and formulated soy sauce are the main parts of the market. Brewed soy sauce has a long history of production in my country and has a unique process. The main body is made of beans and wheat grains and fermented by microorganisms , it is rich in nutrition and delicious in taste, especially the development of bio-fermentation technology, so that the brewing industry of soy sauce presents an industry with rich characteristics, and the consumer ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L33/10A23L29/00A23L5/20A23L27/24
CPCA23V2002/00A23L5/28A23L27/24A23L27/50A23L29/065A23L33/10A23V2200/15A23V2200/328A23V2250/76A23V2300/14
Inventor 张志年张靖悦
Owner 徐州绿之野生物食品有限公司
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