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Process for producing wolfberry health soy sauce

A technology of health care soy sauce and production technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of single soy sauce products, no specific nutritional components, and inability to meet market needs, etc., to achieve high conditioning, immune enhancement and immune regulation The effect of the function

Inactive Publication Date: 2006-07-19
张铁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the soy sauce we use in our daily life is all produced by traditional fermentation process, that is, soybean and / or defatted soybean, wheat and / or bran are used as raw materials, and it is made by microbial fermentation with special color, aroma and taste. Liquid seasoning, this kind of soy sauce has a single product and does not have specific nutritional ingredients. Under the situation of diversified consumer demand, it cannot meet the needs of the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] 1. Raw material preparation: Select 720 catties of soybean meal and 480 catties of bran, crush and mix evenly, add about 560 catties of water, accumulate and infiltrate for 5 to 20 hours;

[0012] 2. Cooking of raw materials: Put the mixed raw materials soybean meal and bran after moistening into the steamer for about 2 to 2.5 hours under normal pressure, simmer for about 2-3 hours, and take it out of the pot. fragrance;

[0013] 3. Ventilated koji making: Air the cooked clinker in a clean, bacteria-free factory and wash it with clean water, then add soy sauce seed koji at a ratio of 0.3% of the feeding amount, control the inoculation temperature at 37-40°C, and then Ventilate and make koji at 30-37°C for 48 hours, the resulting koji grains become lumps, pinch it by hand, the koji is loose, the white hyphae inside are luxuriant, and there are bright yellow-green spores, and there is no gray-black or brown sandwich;

[0014] 4. Fermentation: get the wolfberry fresh juic...

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PUM

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Abstract

The health wolfberry soy sauce is produced via adding fresh wolfberry fruit juice into soy sauce during or after the fermentation step. The present invention adds new soy sauce type and makes wolfberry fruit obtain new use. The health wolfberry soy sauce has the functions of traditional soy sauce as well as the health functions of wolfberry fruit, including strengthening and regulating immunity, lowering blood fat, resisting fatty liver, resisting tumor, resisting senility, etc. Especially, the present invention adopts fermentation and direct blending modes to makes it possible to utilize the effective components in wolfberry fruit.

Description

technical field [0001] The invention relates to a production process of soy sauce, in particular to a production process of wolfberry health-care soy sauce. Background technique [0002] Soy sauce is rich in amino acids, which can remove fishy smell, reconcile dishes, and increase appetite. Soy sauce, as a common condiment, has been on the table of thousands of households for a long time. In recent years, nutritionists in some countries have done specific research on people's edible soy sauce, and found that soy sauce has a unique anti-cancer and anti-cancer effect: For example, a study by the University of Wisconsin in the United States pointed out that the phytoestrogens contained in soy sauce can effectively inhibit The production of estrogen in the human body, and once the level of estrogen in the human body is too high, it will cause the occurrence of breast cancer; soy sauce is rich in lecithin, which can improve the body's metabolism and immunity. Cancer has a certai...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 张铁
Owner 张铁