Production method of vitamin B12 nutrient-enriched soy sauce for vegetarian population

A technology of nutritional enhancement and production method, which is applied in the forming of food, the function and application of food ingredients, etc., can solve the problems of poor quality, limited content of plant protein, hindering the absorption of nutrients, etc., so as to improve fermentation efficiency, flavor and quality. , the effect of reducing the content of anti-nutritional factors

Pending Publication Date: 2021-08-31
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many differences in the vegetarian culture formed in different periods and under different cultural backgrounds, but whether it is a strict vegetarian group or a lacto-ovo vegetarian group, there are nutritional deficiencies, mainly including two aspects: first, the quality of plant protein is poor, The essential amino acid composition is incomplete or insufficient; the second is the essential micronutrients in the vegetarian diet, such as vitamin B 12 , iron, calcium, zinc, etc. are extremely limited, coupled with the interference of oxalic acid, phytic acid, dietary fiber and other minerals in the food, hindering the absorption of these nutrients, and easily leading to vitamin B deficiency. 12 , vitamin D, iron, calcium, zinc, deficiency

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: A kind of vitamin B consumed by vegetarians 12 Production method of nutritionally fortified soy sauce

[0020] A vitamin B for vegetarians 12 The production method of nutritionally fortified soy sauce is characterized in that it comprises the following technical steps.

[0021] (1) Thinning treatment of shiitake mushrooms

[0022] Shiitake mushrooms are dried shiitake mushrooms with moderate maturity, no mildew, and no pests.

[0023] Repeated thawing and wall breaking treatment. Cut the shiitake mushrooms evenly into thin slices with a thickness of 1.0-1.5mm, and perform four quick freeze-thaw treatments on the shiitake mushroom slices, that is, place the shiitake mushroom slices in liquid nitrogen for 60 seconds, quickly take them out and place them in a hot air environment at 90°C for 60 seconds; Place in liquid nitrogen and hot air environment for processing, so cycle 4 times.

[0024] Jet smash. The shiitake mushroom slices after repeated freezi...

Embodiment 2

[0045] Embodiment 2: A kind of vitamin B that vegetarian crowd eats 12 Production method of nutritionally fortified soy sauce

[0046] A vitamin B for vegetarians 12 The production method of nutritionally fortified soy sauce comprises the following steps:

[0047] Step 1: Cut the shiitake mushrooms into thin slices with a thickness of 1.0 mm, and then freeze and thaw the shiitake mushroom slices three times; then crush the shiitake mushroom slices after the freeze-thaw treatment to 200 mesh to obtain the shiitake mushroom wall-broken fine powder;

[0048] Step 2: Put the extruded soybean meal into a steam pressure cooker and cook it for 10 minutes at a pressure of 100KPa; then remove the pressure and cool the material to 38°C to obtain koji;

[0049] Step 3: Mix the koji material and Aspergillus oryzae spore powder at a mass ratio of 100:1, send the mixed material into the koji pool, control the thickness of the material in the koji pool to 25cm, the cleanliness of the koji ...

Embodiment 3

[0054] Embodiment 3: A kind of vitamin B that vegetarian crowd eats 12 Production method of nutritionally fortified soy sauce

[0055] A vitamin B for vegetarians 12 The production method of nutritionally fortified soy sauce comprises the following steps:

[0056] Step 1: Cut the shiitake mushrooms into thin slices with a thickness of 1.5 mm, and then freeze and thaw the shiitake mushroom slices for 5 times; then crush the shiitake mushroom slices after the freeze-thaw treatment to 300 mesh to obtain the shiitake mushroom wall-broken fine powder;

[0057] Step 2: Put the extruded soybean meal into a steam pressure cooker and cook it under the pressure of 100KPa for 15 minutes; then remove the pressure and let the material cool down to 42°C to obtain the koji material;

[0058] Step 3: Mix the koji material and Aspergillus oryzae spore powder according to the mass ratio of 100:5, send the mixed material into the koji pool, control the thickness of the material in the koji poo...

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PUM

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Abstract

The invention provides a production method of vitamin B12 nutrient-enriched soy sauce for vegetarian population. The production method comprises the following steps of: by taking bean pulp and mushrooms as raw materials, cleaning the bean pulp, performing twin-screw extrusion treatment, inoculating and making koji, fermenting, soaking and spraying oil, heating, preparing and the like, thereby obtaining the soy sauce product. The soy sauce prepared by the method disclosed by the invention is reddish brown in color and pure in sauce flavor. The vitamin B12 is obtained by fermenting and enriching mushroom-containing wall-broken fine powder after soy sauce mash, and the vitamin B12 nutrient-enriched soy sauce is eaten by the vegetarian population.

Description

technical field [0001] The invention belongs to the technical field of soy sauce brewing, and relates to a production method of vitamin B12 nutritionally fortified soy sauce consumed by vegetarians. Background technique [0002] Vegetarianism refers to a diet that does not eat animal foods such as meat, poultry, seafood, etc. According to the different types of fasting, it is divided into vegan, ovo vegetarian, lacto vegetarian, and ovo vegetarian people. As a global diet, vegetarian culture has a long history. From the perspective of the development of vegetarian culture, either because of eating habits or related to religious beliefs, vegetarian culture has a long history. In recent years, vegetarianism has gradually led a trend of health. According to surveys and studies, vegetarians have a low risk of obesity, high blood pressure, heart disease, and metabolic disorders. Therefore, more and more people are trying to change their sub-health status by adopting a vegetaria...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L27/24A23L31/00A23L33/10A23L5/30A23P30/20
CPCA23L27/50A23L27/24A23L31/00A23L33/10A23L5/32A23P30/20A23V2002/00A23V2200/26A23V2300/48A23V2300/16
Inventor 李兴江徐相辉吴学凤穆冬冬王波姜绍通
Owner HEFEI UNIV OF TECH
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