CN103584063A - Health care soy and preparation method thereof - Google Patents
Health care soy and preparation method thereof Download PDFInfo
- Publication number
- CN103584063A CN103584063A CN201310629872.XA CN201310629872A CN103584063A CN 103584063 A CN103584063 A CN 103584063A CN 201310629872 A CN201310629872 A CN 201310629872A CN 103584063 A CN103584063 A CN 103584063A
- Authority
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- China
- Prior art keywords
- wheat bran
- parts
- wheat
- arrowhead
- dried orange
- Prior art date
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- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 45
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 37
- 244000068988 Glycine max Species 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 241000209140 Triticum Species 0.000 claims abstract description 29
- 235000021307 Triticum Nutrition 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 238000009835 boiling Methods 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 238000011081 inoculation Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 235000015067 sauces Nutrition 0.000 claims description 16
- 230000001580 bacterial effect Effects 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 239000012267 brine Substances 0.000 claims description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 5
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000007858 starting material Substances 0.000 abstract 5
- 238000002156 mixing Methods 0.000 abstract 2
- 238000009924 canning Methods 0.000 abstract 1
- 238000000605 extraction Methods 0.000 abstract 1
- 230000000813 microbial effect Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 235000013555 soy sauce Nutrition 0.000 description 6
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a health care soy and a preparation method thereof. The health care soy comprises, by weight, 30 to 80 parts of arrowhead, 10 to 50 parts of soya bean, 1 to 5 parts of wheat bran, 5 to 15 parts of wheat, 1 to 2 parts of dried orange peel and 100 to 120 parts of water. The preparation method comprises the following steps: 1) processing of raw materials; 2) moistening of the raw materials with water; 3) boiling; 4) cooling and inoculation: a step of rapidly cooling wheat bran to a temperature of 40 to 50 DEG C, carrying out inoculation according to a ratio of wheat bran and a microbial strain of 600-800: 1-2 and carrying out culture at a temperature of 35 to 40 DEG C for 80 to 90 h so as to obtain a mould starter; 5) starter propagation: a step of uniformly mixing arrowhead, soya bean, wheat, dried orange peel, water and rest wheat bran with stirring so as to obtain a mixture, adding the mould starter into the mixture at a temperature of 25 to 45 DEG C according to a ratio of the mould starter to the mixture of 1-2: 1200-2500, carrying out uniform mixing with stirring and then carrying out culture for 50 to 80 h so as to obtain a finished starter; 6) fermentation; and 7) extraction of soy liquid, sterilization and canning. According to the invention, arrowhead is used as a raw material for preparation of the soy, so nutritional ingredients in the soy are increased, and the soy can whet the appetite and has unique taste.
Description
Technical field
The present invention relates to flavouring technical field, be specifically related to a kind of health-care sauce and preparation method thereof.
Background technology
Soy sauce is commonly called as soy sauce, mainly by soybean, starch, wheat, salt, through liquefaction, the brew of fermentation supervisor, is formed.The comparison of ingredients of soy sauce is complicated, except the composition of salt, also has the compositions such as several amino acids, carbohydrate, organic acid, pigment and spices.It can increase and improve the taste of dish, can also increase or change the color and luster of dish.Existing soy sauce mouthfeel is single, can orectic composition not high.And arrowhead contains vitamin B1, vitamin B2 is more, can maintain the normal function of health, strengthens the wriggling of stomach, improves a poor appetite, and keeps good digestion.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of unique flavor, health-care sauce being of high nutritive value and preparation method thereof.
For solving the problems of the technologies described above, the technical solution used in the present invention is as follows:
, in weight portion, its component is: arrowhead 30-80 part, soya bean 10-50 part, wheat bran 1-5 part, wheat 5-15 part, dried orange peel 1-2 part, water 100-120 part.
Preferably, in weight portion, its component is: 50 parts of arrowheads, 30 parts of soya beans, 3 parts, wheat bran, 10 parts of wheats, 1.5 parts of dried orange peels, 110 parts, water.
The present invention provides a kind of preparation method of health-care sauce simultaneously, comprises the following steps:
1) raw material is processed: arrowhead, soya bean, wheat bran, wheat, dried orange peel are pulverized respectively, sieved;
2) raw material profit water: arrowhead, soya bean, wheat bran, wheat, dried orange peel are moistened to water with hot water respectively;
3) boiling: by arrowhead, soya bean, wheat bran, wheat, dried orange peel difference boiling 30-50 minute;
4) cooling inoculation: get wheat bran and be quickly cooled to 40-50 ℃, in the ratio inoculated and cultured of wheat bran: bacterial classification=600-800:1-2, control temperature at 35-40 ℃, cultivate 80-90 hour, obtain kind of a song;
5) koji: by proportioning, arrowhead, soya bean, wheat, dried orange peel, water and remaining wheat bran mixed and stirred, obtaining mixture, at 25-45 ℃, bent in planting: the ratio of mixture=1-2:1200-2500, kind of a song is sneaked in raw material and stirred, cultivate 50-80 hour, must become bent;
6) fermentation: add hot salt brine at Cheng Quzhong, pack in container after stirring; And seal 10-20 days up for safekeeping;
7) finally extract sauce liquid, sterilizing is canned.
Preferably, in step 4), get wheat bran and be quickly cooled to 45 ℃, in the ratio inoculated and cultured of wheat bran: bacterial classification=700:1.5, control temperature at 38 ℃, cultivate 85 hours, obtain kind of a song.
Compared with prior art, the present invention be take arrowhead and is prepared soy sauce as primary raw material, and because arrowhead is containing vitamin B1, vitamin B2 is more, can maintain the normal function of health, the wriggling that strengthens stomach, improves a poor appetite, and keeps good digestion, make it not only improve the nutritional labeling of soy sauce, promote appetite, mouthfeel is unique, and has reduced the consumption of soya bean.
The specific embodiment
Embodiment 1
, in weight portion, its component is: 30 parts of arrowheads, 10 parts of soya beans, 1 part, wheat bran, 5 parts of wheats, 1 part of dried orange peel, 100 parts, water.
Above-mentioned health-care sauce prepares by following method:
1) raw material is processed: arrowhead, soya bean, wheat bran, wheat, dried orange peel are pulverized respectively, sieved;
2) raw material profit water: arrowhead, soya bean, wheat bran, wheat, dried orange peel are moistened to water with hot water respectively;
3) boiling: arrowhead, soya bean, wheat bran, wheat, dried orange peel are distinguished to boiling 30 minutes;
4) cooling inoculation: get wheat bran and be quickly cooled to 40 ℃, in the ratio inoculated and cultured of wheat bran: bacterial classification=600:1, control temperature at 35 ℃, cultivate 80 hours, obtain kind of a song;
5) koji: by proportioning, arrowhead, soya bean, wheat, dried orange peel, water and remaining wheat bran mixed and stirred, obtaining mixture, at 25 ℃, bent in planting: the ratio of mixture=1:1200, kind of a song is sneaked in raw material and stirred, cultivate 50 hours, must become bent;
6) fermentation: add hot salt brine at Cheng Quzhong, pack in container after stirring; And seal up for safekeeping 10 days;
7) finally extract sauce liquid, sterilizing is canned.
Embodiment 2
, in weight portion, its component is: 50 parts of arrowheads, 30 parts of soya beans, 3 parts, wheat bran, 10 parts of wheats, 1.5 parts of dried orange peels, 110 parts, water.
Above-mentioned health-care sauce is to prepare by following:
1) raw material is processed: arrowhead, soya bean, wheat bran, wheat, dried orange peel are pulverized respectively, sieved;
2) raw material profit water: arrowhead, soya bean, wheat bran, wheat, dried orange peel are moistened to water with hot water respectively;
3) boiling: arrowhead, soya bean, wheat bran, wheat, dried orange peel are distinguished to boiling 40 minutes;
4) cooling inoculation: get wheat bran and be quickly cooled to 45 ℃, in the ratio inoculated and cultured of wheat bran: bacterial classification=700:1.5, control temperature at 38 ℃, cultivate 85 hours, obtain kind of a song;
5) koji: by proportioning, arrowhead, soya bean, wheat, dried orange peel, water and remaining wheat bran mixed and stirred, obtaining mixture, at 35 ℃, bent in planting: the ratio of mixture=1.5:1900, kind of a song is sneaked in raw material and stirred, cultivate 68 hours, must become bent;
6) fermentation: add hot salt brine at Cheng Quzhong, pack in container after stirring; And seal up for safekeeping 15 days;
7) finally extract sauce liquid, sterilizing is canned.
Embodiment 3
, in weight portion, its component is: 80 parts of arrowheads, 50 parts of soya beans, 5 parts, wheat bran, 15 parts of wheats, 2 parts of dried orange peels, 120 parts, water.
Above-mentioned health-care sauce is to prepare by following:
1) raw material is processed: arrowhead, soya bean, wheat bran, wheat, dried orange peel are pulverized respectively, sieved;
2) raw material profit water: arrowhead, soya bean, wheat bran, wheat, dried orange peel are moistened to water with hot water respectively;
3) boiling: arrowhead, soya bean, wheat bran, wheat, dried orange peel are distinguished to boiling 50 minutes;
4) cooling inoculation: get wheat bran and be quickly cooled to 50 ℃, in the ratio inoculated and cultured of wheat bran: bacterial classification=800:2, control temperature at 40 ℃, cultivate 90 hours, obtain kind of a song;
5) koji: by proportioning, arrowhead, soya bean, wheat, dried orange peel, water and remaining wheat bran mixed and stirred, obtaining mixture, at 45 ℃, bent in planting: the ratio of mixture=2:2500, kind of a song is sneaked in raw material and stirred, cultivate 80 hours, must become bent;
6) fermentation: add hot salt brine at Cheng Quzhong, pack in container after stirring; And seal up for safekeeping 20 days;
7) finally extract sauce liquid, sterilizing is canned.
Claims (4)
1. a health-care sauce, is characterized in that, in weight portion, its component is: arrowhead 30-80 part, soya bean 10-50 part, wheat bran 1-5 part, wheat 5-15 part, dried orange peel 1-2 part, water 100-120 part.
2. health-care sauce according to claim 2, is characterized in that: in weight portion, its component is: 50 parts of arrowheads, 30 parts of soya beans, 3 parts, wheat bran, 10 parts of wheats, 1.5 parts of dried orange peels, 110 parts, water.
3. the preparation method of health-care sauce according to claim 1 and 2, is characterized in that comprising the following steps:
1) raw material is processed: arrowhead, soya bean, wheat bran, wheat, dried orange peel are pulverized respectively, sieved;
2) raw material profit water: arrowhead, soya bean, wheat bran, wheat, dried orange peel are moistened to water with hot water respectively;
3) boiling: by arrowhead, soya bean, wheat bran, wheat, dried orange peel difference boiling 30-50 minute;
4) cooling inoculation: get wheat bran and be quickly cooled to 40-50 ℃, in the ratio inoculated and cultured of wheat bran: bacterial classification=600-800:1-2, control temperature at 35-40 ℃, cultivate 80-90 hour, obtain kind of a song;
5) koji: by proportioning, arrowhead, soya bean, wheat, dried orange peel, water and remaining wheat bran mixed and stirred, obtaining mixture, at 25-45 ℃, bent in planting: the ratio of mixture=1-2:1200-2500, kind of a song is sneaked in raw material and stirred, cultivate 50-80 hour, must become bent;
6) fermentation: add hot salt brine at Cheng Quzhong, pack in container after stirring; And seal 10-20 days up for safekeeping;
7) finally extract sauce liquid, sterilizing is canned.
4. the preparation method of health-care sauce according to claim 3, is characterized in that: in step 4), get wheat bran and be quickly cooled to 45 ℃, in the ratio inoculated and cultured of wheat bran: bacterial classification=700:1.5, control temperature at 38 ℃, cultivate 85 hours, obtain kind of a song.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310629872.XA CN103584063A (en) | 2013-11-29 | 2013-11-29 | Health care soy and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310629872.XA CN103584063A (en) | 2013-11-29 | 2013-11-29 | Health care soy and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103584063A true CN103584063A (en) | 2014-02-19 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310629872.XA Pending CN103584063A (en) | 2013-11-29 | 2013-11-29 | Health care soy and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103584063A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463712A (en) * | 2018-10-31 | 2019-03-15 | 广东美味鲜调味食品有限公司 | A kind of winter increasing curly hair fermenting process to make soy sauce |
| CN113940418A (en) * | 2021-11-17 | 2022-01-18 | 绍兴至味食品有限公司 | Brewing process of multi-brewed soy sauce |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6137899B2 (en) * | 1978-12-28 | 1986-08-26 | Pentel Kk | |
| CN1048490A (en) * | 1990-06-22 | 1991-01-16 | 杨东港 | Making method for edible fungi nutritious sauce |
| CN1138961A (en) * | 1995-06-26 | 1997-01-01 | 王久滨 | Healthy soy sauce |
| CN101194709A (en) * | 2006-12-08 | 2008-06-11 | 梁悦华 | Pericarpium citri reticulatae sauce |
| CN102640902A (en) * | 2012-04-24 | 2012-08-22 | 江苏食品职业技术学院 | Production method of fermented Sagittaria sagittifolia canned food |
-
2013
- 2013-11-29 CN CN201310629872.XA patent/CN103584063A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6137899B2 (en) * | 1978-12-28 | 1986-08-26 | Pentel Kk | |
| CN1048490A (en) * | 1990-06-22 | 1991-01-16 | 杨东港 | Making method for edible fungi nutritious sauce |
| CN1138961A (en) * | 1995-06-26 | 1997-01-01 | 王久滨 | Healthy soy sauce |
| CN101194709A (en) * | 2006-12-08 | 2008-06-11 | 梁悦华 | Pericarpium citri reticulatae sauce |
| CN102640902A (en) * | 2012-04-24 | 2012-08-22 | 江苏食品职业技术学院 | Production method of fermented Sagittaria sagittifolia canned food |
Non-Patent Citations (1)
| Title |
|---|
| 周开孝，等: "利用淀粉生产发酵酱油的研究", 《重庆师范学院学报》, vol. 7, no. 2, 30 June 1990 (1990-06-30), pages 1 - 8 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463712A (en) * | 2018-10-31 | 2019-03-15 | 广东美味鲜调味食品有限公司 | A kind of winter increasing curly hair fermenting process to make soy sauce |
| CN109463712B (en) * | 2018-10-31 | 2023-06-30 | 广东厨邦食品有限公司 | Winter yeast-increasing fermentation method for brewing soy sauce |
| CN113940418A (en) * | 2021-11-17 | 2022-01-18 | 绍兴至味食品有限公司 | Brewing process of multi-brewed soy sauce |
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Application publication date: 20140219 |