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Method for improving quality of soy sauce and soybean paste by using selenium-enriched mushrooms

A mushroom and selenium-enriched technology, applied in the field of condiment processing, can solve the problems of environmental pollution, high moisture content of mushrooms, short shelf life, etc., and achieve the effects of red and bright color, improved antioxidant activity and rich aroma.

Active Publication Date: 2022-03-04
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, (selenium-enriched) mushrooms have high moisture content and short shelf life, and a large number of defective products (shorter shelf life) are produced during the harvesting and packaging process, which not only brings greater economic losses to enterprises, but also easily causes environmental pollution.

Method used

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  • Method for improving quality of soy sauce and soybean paste by using selenium-enriched mushrooms
  • Method for improving quality of soy sauce and soybean paste by using selenium-enriched mushrooms
  • Method for improving quality of soy sauce and soybean paste by using selenium-enriched mushrooms

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The method of using the selenium-enriched Agaricus bisporus powder (Agaricus bisporus (Large) Sing.) Improve the high-quality salt liquid soy sauce

[0038] After selecting the selenium content in 500μg / kg fresh Agaricus bisporus, clean color protection immersed in liquid, and the mass ratio of mushroom color protection solution is 1: 2, color liquid of L- ascorbic acid, L- cysteine, ethylene amine disodium, citric acid, sodium sulfite and water, the mass ratio of 0.05: 0.05: 0.05: 0.05: 0.03: 100 while being sonicated, ultrasonic frequency 20kHZ conditions, intensity of 50W / L, time of 1min ; color care and ultrasonic extraction after pouring dry wet mushrooms, vacuum drying, vacuum drying conditions as degree of vacuum of 0.092 / 44 ℃; mushrooms dried pulverized to 10 mesh to give a selenium-rich Agaricus bisporus powder.

[0039] Soybean soak at room temperature 20h, 120 ℃ cooking 30min, cooled to room temperature; the Se-rich Agaricus bisporus powder-mixed with the a...

Embodiment 2

[0059] Example 2: Methods Se-rich mushroom powder (Pleurotus eryngii) to improve the quality of low-salt soy sauce solid

[0060] Selenium content selected at 2000μg / kg of fresh mushroom, after immersion in clean color protection liquid, and the mass ratio of mushroom color protection solution is 1: 8, color-ascorbic acid solution of L-, L- cysteine, disodium edetate, citric acid, sodium sulfite and water, a mass ratio of 0.5: 0.5: 0.5: 0.5: 0.3: 100, and sonicated, a frequency of 70KHz ultrasonic conditions, intensity of 200W / L, time is 20min; color protection after pouring dry mushrooms and ultrasonic wet, vacuum drying, vacuum drying conditions as degree of vacuum of 0.070 / 70 ℃; mushrooms dried pulverized to 100 mesh to give a selenium-rich mushroom powder.

[0061] Soybean soak at room temperature 5h, 140 ℃ cooking 3min, cooled, and the bran powder is blended with the above-described Se-rich mushroom, bran enriched mushroom powder mixture and inoculated with Aspergillus ...

Embodiment 3

[0081] Example 3: Methods Se-rich mushroom powder (Flammulina velutipes) to improve the quality of soybean paste

[0082] Selenium content selected at 1000μg / kg of fresh mushroom, after immersion in clean color protection liquid, and the mass ratio of mushroom color protection solution is 1: 5, color liquid of L- ascorbic acid, L- cysteine, ethylene amine disodium, citric acid, sodium sulfite and water, a mass ratio of 0.25: 0.25: 0.25: 0.25: 0.15: 100 while being sonicated, ultrasonic frequency of 45kHz conditions, intensity of 125W / L, time 10min ; color protection after pouring dry mushrooms and ultrasonic wet, vacuum drying, vacuum drying conditions as degree of vacuum of 0.083 / 58 ℃; mushrooms dried pulverized to 55 mesh to give a selenium-rich mushroom powder. Soybean soak at room temperature 12.5h, 130 ℃ cooking 16min, cooled, while the flour was mixed with the selenium-rich mushroom powder, flour and flour mixtures enriched mushroom oryzae inoculation, the inoculated m...

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Abstract

The invention belongs to the technical field of seasoning processing, and relates to a method for improving the quality of soy sauce and soybean paste by using selenium-enriched mushrooms. The method comprises the following steps: selecting selenium-rich fresh mushrooms, cleaning, soaking in a color protection solution, carrying out ultrasonic treatment, draining, carrying out vacuum drying, and crushing to obtain selenium-rich mushroom powder; soaking, cooking and cooling soybeans or soybean meal; mixing flour or bran or crushed fried wheat with selenium-enriched mushroom powder, inoculating aspergillus oryzae after mixing, mixing with cooled soybeans or soybean meal after inoculating to prepare koji, obtaining mature yeast, mixing with salt water, putting into a tank for fermentation, spraying oil or squeezing oil according to a conventional method after fermentation is finished, filtering, sterilizing and packaging to obtain the high-quality soy sauce. And sterilizing and packaging the fermented soybean paste to obtain the high-quality soybean paste. The taste substances, the selenium content and the antioxidant activity of the product are remarkably improved, and the soy sauce and the soybean paste are prominent in delicate flavor and mellow feeling and rich in fragrance. In addition, defective mushrooms left after processing can be utilized, and waste is turned into wealth.

Description

Technical field [0001] The present invention relates to a method of improving soy sauce and soy sauce using selenium-enriched mushrooms, belonging to the field of seasoning processing. Background technique [0002] Soy sauce and soy sauce are seasonings made from soybean or soybean meal, flour or bran, etc. With the popularity of industrialization, soy sauce and soy sauce evolved from traditional natural vaccination to cultivation of Miki Merci. Natural Sugaria (including custan, yeast and lactic acid bacteria, etc.), soy sauce and large sauce, bright taste, rich in aroma, deeply loved by consumers. Soybean species is highly safe, but it is insufficient than the traditional fermentation soy sauce. In addition, the current rapid development of soy sauce and soy sauce has been nearly a few decades, and the production and sales volume is weak, and the production and sales volume is weak. Enterprises generally encounter development bottlenecks. Developing high quality and distinctive...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L11/50A23L31/00A23L33/00
CPCA23L27/50A23L11/50A23L31/00A23L33/00A23V2002/00A23V2200/048A23V2250/708A23V2250/0616A23V2250/032A23V2250/1614A23V2250/1624A23V2300/48A23V2200/30
Inventor 高献礼陈静如冯拓
Owner JIANGSU UNIV
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