CN103385449A - Chinese milk vetch soy - Google Patents
Chinese milk vetch soy Download PDFInfo
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- CN103385449A CN103385449A CN2013103053326A CN201310305332A CN103385449A CN 103385449 A CN103385449 A CN 103385449A CN 2013103053326 A CN2013103053326 A CN 2013103053326A CN 201310305332 A CN201310305332 A CN 201310305332A CN 103385449 A CN103385449 A CN 103385449A
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- 235000015067 sauces Nutrition 0.000 claims description 44
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- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
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- Beans For Foods Or Fodder (AREA)
- Seasonings (AREA)
Abstract
The invention discloses Chinese milk vetch soy. Chinese milk vetch stems and leaves rich in proteins and health care ingredients are subjected to pre-treatment, proportioning, blending, starter making, fermentation, oil sprinkling and loading. The Chinese milk vetch soy has effects of clearing heat and removing toxins, dispelling wind and improving eyesight, and invigorating spleen and tonifying qi, has a dark brown color, a thick soy fragrance and a mellow taste. The Chinese milk vetch soy can improve soil fertility, reduce a fertilizer application amount, improve a yield and effects, improve an agroecological environment, and promote new rural construction.
Description
Technical field
The present invention relates to a kind of preparation method of soy sauce, specifically select the Chinese milk vetch cauline leaf of tool health care composition, be added into wheat and dregs of beans, produce a kind of method of nutrient health-care sauce.
Background technology
Chinese milk vetch, have another name called annual or year this plant of sward more of Astragalus, claims again Chinese milk vetch, safflower dish, Astragalus sinicuses." Chinese medicine voluminous dictionary " carries: the safflower dish, and little sweet, hot, flat, tool is clearing heat and detoxicating, dispelling pathogenic wind for improving eyesight, the cooling blood and hemostasis effect; Cure mainly abscess of throat, the wind productive cough is coughed, red eye, swell pain, thrombocytopenic purpura, furunculosis, herpes zoster, hemorrhoid, traumatism and bleeding." national Chinese herbal medicine compilation " carries: Chinese milk vetch, tool dispelling pathogenic wind for improving eyesight, strengthening the spleen and replenishing qi, detoxifcation pain relieving.
The Chinese milk vetch cauline leaf contains rich in protein, group vitamins compound, chlorophyll, carrotene etc., wherein therefrom extract the crude protein of gained, the Chinese milk vetch leaf contains rich in protein, group vitamins compound, chlorophyll, carrotene etc., wherein therefrom extract the crude protein of gained, contain protein 50-60%, total amino acid content is 27.07 %, except sulfur-containing amino acid, other essential amino acids content is higher, is high-quality, the preferred feedstock of soy sauce brewing.
Along with the raising of people's living standard, the food demand amount that health care is worth to tool is increasing, and Chinese milk vetch is carried out deep development, is made into health-care sauce, has not yet to see report and launch.
Summary of the invention
The objective of the invention is to select the Chinese milk vetch cauline leaf of tool health care composition,, with its enzymolysis, be added into dregs of beans, wheat,, by given technique, produce a kind of Chinese milk vetch soy sauce.
The present invention is achieved in that
A kind of Chinese milk vetch soy sauce is characterized in that: adopt following steps to make:
A, dregs of beans pretreatment: dregs of beans is removed impurity, put into digesting apparatus, the temperature that adds heavy 1-1.5 times of the rear dregs of beans of cleaning is the water of 80-90 ℃, stir, keep 10-20 minute in 70-75 ℃ of condition, in rearmounted pressure vessel, adjustment pressure is 0.5-0.6MPa, through 30-45 second, make the dregs of beans water content to the 60-65% weight ratio, make bean cake powder;
B, wheat pretreatment: wheat, through removal of impurities, enters in parch equipment, and temperature control 175-180 ℃ roasts 5-20 minute, to outward appearance, is golden yellow, is cooled to after normal temperature brokenly with the disintegrating apparatus that 40 order mesh screens are housed, and makes the stir-fry flour;
C, Chinese milk vetch pretreatment: get the full-bloom stage dish bright cauline leaf of Chinese milk vetch, remove deadwood, impurity, be cut into 3-5 centimeter length segment, drop into pulverizer and be ground into rotten slurry, add again the cellulase of rotten slurry slurry weight 0.04-0.1%, the pectase of 0.02-0.04%, the protease of 0.1-0.15% to unite hydrolysis, the associating hydrolysis temperature is 40-45 ℃, and the time is 40-60 minute, makes the rotten slurry of Chinese milk vetch;
D, batching, mixing: get bean cake powder 70-90 weight portion, stir-fry flour 80-100 weight portion, the rotten slurry of Chinese milk vetch 35-45 weight portion, aspergillus oryzae bacterial classification 1-2 weight portion, fully mix evenly, make curved billet;
E, koji: curved billet is entered the rotary disc-type Automatic curve making machine, adopt general automatic technology to make into bent;
F, fermentation: will become bent and drop in fermentation tank, and be added into the saline solution of 150-200 weight portion 8-10 Baume degrees, the limit edged stirs, make the sauce wine with dregs, the sauce wine with dregs that makes is in 40-42 ℃ of environment after heat-preservation fermentation 8-10 days, and overturning sauce wine with dregs once, makes temperature, the moisture uniformity of levels; After sauce wine with dregs temperature is dropped to 32 ℃, be incubated 28-32 ℃ of fermentation 5-8 days, when sauce wine with dregs pH value is down to 5, interpolation Lu Shi yeast to 10
5Individual/as more than milliliter sauce wine with dregs, to control sauce wine with dregs temperature at 28-35 ℃, fermentation 50-60 days, make the sauce unstrained spirits;
G, pouring oil, canned: the sauce unstrained spirits is dropped in filter press, and press filtration is to sauce unstrained spirits water content to 28% weight ratio, and filtrate staticly settles 5-10 days, by the press filtration of diatomite plate and frame filter press, filtrate after conventional process for sterilizing sterilization, is packed with the food-grade packing container, makes finished product Chinese milk vetch soy sauce;
H, check, storage: finished product Chinese milk vetch soy sauce, through after the assay was approved, enters in ventilation, dry storehouse and stores.
In invention, before adding the Lu Shi yeast, also can add the rotten slurry of honeysuckle, with mouthfeel, flavour and the health care that further improves finished product, be worth.
The present invention adopts the dish Chinese milk vetch cauline leaf contain abundant protein, tool health care composition, through steps such as pretreatment, batching, mixing, koji, fermentation, pouring are oily, canned, is made.Finished product Chinese milk vetch soy sauce tool is clearing heat and detoxicating, the effect of dispelling pathogenic wind for improving eyesight, strengthening the spleen and replenishing qi, color and luster is deeply brown, sauce aromatic strongly fragrant, flavour is mellow, has the distinctive blue or green fragrance of Chinese milk vetch.Adopt cheap, as to be rich in protein Chinese milk vetch cauline leaf as primary raw material, substituted traditional high protein raw material, can obviously reduce production costs, when for soy sauce family, providing a newcomer, but culture fertility, reduce the fertilizer application amount, promote increasing peasant income synergy and improve agroecological environment, with new countryside construction and the fine rural construction of boosting China.
Below in conjunction with embodiment, the invention will be further described.
The specific embodiment
Embodiment 1, and a kind of Chinese milk vetch soy sauce adopts following steps to make:
1, dregs of beans pretreatment: dregs of beans is removed impurity, put into digesting apparatus, the temperature that adds the rear dregs of beans of cleaning to weigh 1 times is the water of 80 ℃, stir, kept 20 minutes in 70 ℃ of conditions, in rearmounted pressure vessel, adjustment pressure is 0.5MPa, through 45 seconds, make dregs of beans water content to 65% weight ratio, make bean cake powder;
2, wheat pretreatment: wheat, through removal of impurities, enters in parch equipment, and 175 ℃ of temperature controls roast 15 minutes, to outward appearance, is golden yellow, is cooled to after normal temperature brokenly with the disintegrating apparatus that 40 order mesh screens are housed, and makes the stir-fry flour;
3, Chinese milk vetch pretreatment: get the full-bloom stage dish bright cauline leaf of Chinese milk vetch, remove deadwood, impurity, be cut into 3-5 centimeter length segment, drop into pulverizer and be ground into rotten slurry, add again the cellulase of rotten slurry slurry weight 0.04%, 0.02% pectase, 0.1% protease to unite hydrolysis, the associating hydrolysis temperature is 40 ℃, and the time is 60 minutes, makes the rotten slurry of Chinese milk vetch;
4, batching, mixing: get 70 kilograms of bean cake powders, 80 kilograms of flours of stir-fry, 35 kilograms, the rotten slurry of Chinese milk vetch, 1.5 kilograms of aspergillus oryzae bacterial classifications, fully mix evenly, make curved billet;
5, koji: curved billet is entered the rotary disc-type Automatic curve making machine, adopt general automatic technology to make into bent;
6, fermentation: will become bent and drop in fermentation tank, and be added into the saline solution of 150 kilogram of 10 Baume degrees, the limit edged stirs, make the sauce wine with dregs, heat-preservation fermentation is after 8 days in 40-42 ℃ of environment for the sauce wine with dregs that makes, and overturning sauce wine with dregs once, makes temperature, the moisture uniformity of levels; After sauce wine with dregs temperature is dropped to 32 ℃, be incubated 28-32 ℃ of fermentation 6 days, when sauce wine with dregs pH value is down to 5, interpolation Lu Shi yeast to 10
5Individual/as more than milliliter sauce wine with dregs, to control sauce wine with dregs temperature at 28-32 ℃, fermented 50 days, make the sauce unstrained spirits;
7, drench oil, canned: the sauce unstrained spirits is dropped in filter press, and press filtration is to sauce unstrained spirits water content to 28% weight ratio, and filtrate staticly settles 7 days, by the press filtration of diatomite plate and frame filter press, filtrate is after the pasteurization sterilization, and is canned with aseptic vial, makes finished product Chinese milk vetch soy sauce;
8, check, storage: finished product Chinese milk vetch soy sauce, through after the assay was approved, enters in ventilation, dry storehouse and stores.
Embodiment 2, and a kind of Chinese milk vetch soy sauce adopts following steps to make:
1, dregs of beans pretreatment: dregs of beans is removed impurity, put into digesting apparatus, the temperature that adds the rear dregs of beans of cleaning to weigh 1.5 times is the water of 90 ℃, stir, kept 10 minutes in 75 ℃ of conditions, in rearmounted pressure vessel, adjustment pressure is 0.6MPa, through 30 seconds, make dregs of beans water content to 60% weight ratio, make bean cake powder;
2, wheat pretreatment: wheat, through removal of impurities, enters in parch equipment, and 180 ℃ of temperature controls roast 10 minutes, to outward appearance, is golden yellow, is cooled to after normal temperature brokenly with the disintegrating apparatus that 40 order mesh screens are housed, and makes the stir-fry flour;
3, Chinese milk vetch pretreatment: get the full-bloom stage dish bright cauline leaf of Chinese milk vetch, remove deadwood, impurity, be cut into 3-5 centimeter length segment, drop into pulverizer and be ground into rotten slurry, add again the cellulase of rotten slurry slurry weight 0.1%, 0.04% pectase, 0.15% protease to unite hydrolysis, the associating hydrolysis temperature is 45 ℃, and the time is 40 minutes, makes the rotten slurry of Chinese milk vetch;
4, honeysuckle pretreatment: get dried honeysuckle, after cleaning up, put in container, add dried honeysuckle to weigh the water soaking 4.5 hours of 10 times, drop in the beater that 60 order mesh screens are housed and break into gruel together with soaking water afterwards, make the rotten slurry of honeysuckle;
5, batching, mixing: get 90 kilograms of bean cake powders, 100 kilograms of flours of stir-fry, 45 kilograms, the rotten slurry of Chinese milk vetch, 2 kilograms of aspergillus oryzae bacterial classifications, fully mix evenly, make curved billet;
6, koji: curved billet is entered the rotary disc-type Automatic curve making machine, adopt general automatic technology to make into bent;
7, fermentation: will become bent and drop in fermentation tank, and be added into the saline solution of 200 kilogram of 8 Baume degrees, the limit edged stirs, make the sauce wine with dregs, heat-preservation fermentation is after 10 days in 40-42 ℃ of environment for the sauce wine with dregs that makes, and overturning sauce wine with dregs once, makes temperature, the moisture uniformity of levels; After sauce wine with dregs temperature is dropped to 32 ℃, be incubated 28-32 ℃ of fermentation 8 days, when sauce wine with dregs pH value is down to 5, add that honeysuckle is rotten starches 20 kilograms, add again Lu Shi yeast to 10 after stirring
5Individual/as more than milliliter sauce wine with dregs, to control sauce wine with dregs temperature at 30-35 ℃, fermented 60 days, make the sauce unstrained spirits;
8, drench oil, canned: the sauce unstrained spirits is dropped in filter press, and press filtration is to sauce unstrained spirits water content to 28% weight ratio, and filtrate staticly settles 10 days, by the press filtration of diatomite plate and frame filter press, filtrate after conventional process for sterilizing sterilization, is used aseptic glass bottle packaging, makes finished product Chinese milk vetch soy sauce;
9, check, storage: finished product Chinese milk vetch soy sauce, through after the assay was approved, enters in ventilation, dry storehouse and stores.
Described conventional sterilization technique be pasteurization or microwave disinfection method any one.
Honeysuckle, have another name called honeysuckle,, for the flower of Caprifoliaceae perennial half evergreen winding bejuco, distinguishes the flavor of sweet, cold in nature, enters lung, the heart, stomach warp, is described as clearing heat and detoxicating good medicine from ancient times; The sweet cold air fragrance of its property, clear heat with drugs of sweet flavour and cold nature and not injuring one's stomach, fragrance thoroughly reaches and can be eliminating evil, clearing heat and detoxicating, thin nourish throat, the relieving restlessness of relieving summer heat, anti-inflammatory lipopenicillinase, can dispelling wind-heat, also kind removing summer-heat blood poison, be used for various febrile diseases, as cards such as body heat, dermexanthesis, a spot, hot carbuncle carbuncle, abscesss of throat, all effect is remarkable.
In embodiments of the invention 2, before adding the Lu Shi yeast, added the rotten slurry of honeysuckle in the sauce wine with dregs, make product increase to have added the fragrance of honeysuckle, simultaneously, because the honeysuckle tool is clearing heat and detoxicating, the health-care effect of thin nourish throat, more make finished product Chinese milk vetch soy sauce increase health-care efficacy clearing heat and detoxicating, the anti-inflammatory lipopenicillinase, its color and luster, taste, flavour, health care are worth and have obtained further raising.
Above embodiment is described the preferred embodiment of the present invention; not scope of the present invention is limited; design under the prerequisite of spirit not breaking away from the present invention; various distortion and improvement that the common engineers and technicians in this area make technical scheme of the present invention, all should fall in the definite protection domain of claims of the present invention.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (2)
1. Chinese milk vetch soy sauce is characterized in that: adopt following steps to make:
A, dregs of beans pretreatment: dregs of beans is removed impurity, the temperature that adds heavy 1-1.5 times of the rear dregs of beans of cleaning is the water of 80-90 ℃, stir, keep 10-20 minute in 70-75 ℃ of condition, in rearmounted pressure vessel, adjustment pressure is 0.5-0.6MPa, through 30-45 second, make the dregs of beans water content to the 60-65% weight ratio, make bean cake powder;
B, wheat pretreatment: wheat, through removal of impurities, enters in parch equipment, and temperature control 175-180 ℃ roasts 5-20 minute, to outward appearance, is golden yellow, is cooled to after normal temperature brokenly with disintegrating apparatus, makes the stir-fry flour;
C, Chinese milk vetch pretreatment: get the full-bloom stage dish bright cauline leaf of Chinese milk vetch, remove deadwood, impurity, be cut into 3-5 centimeter length segment, drop into pulverizer and be ground into rotten slurry, add again the cellulase of rotten slurry slurry weight 0.04-0.1%, the pectase of 0.02-0.04%, the protease of 0.1-0.15% to unite hydrolysis, the associating hydrolysis temperature is 40-45 ℃, and the time is 40-60 minute, makes the rotten slurry of Chinese milk vetch;
D, batching, mixing: get bean cake powder 70-90 weight portion, stir-fry flour 80-100 weight portion, the rotten slurry of Chinese milk vetch 35-45 weight portion, aspergillus oryzae bacterial classification 1-2 weight portion, fully mix evenly, make curved billet;
E, koji: curved billet is entered the rotary disc-type Automatic curve making machine, adopt general automatic technology to make into bent;
F, fermentation: will become bent and drop in fermentation tank, and be added into the saline solution of 150-200 weight portion 8-10 Baume degrees, the limit edged stirs, and makes the sauce wine with dregs, and the sauce wine with dregs that makes is in 40-42 ℃ of environment after heat-preservation fermentation 8-10 days, and overturning sauce wine with dregs once; After sauce wine with dregs temperature is dropped to 32 ℃, be incubated 28-32 ℃ of fermentation 5-8 days, when sauce wine with dregs pH value is down to 5, interpolation Lu Shi yeast to 10
5Individual/as more than milliliter sauce wine with dregs, to control sauce wine with dregs temperature at 28-35 ℃, fermentation 50-60 days, make the sauce unstrained spirits;
G, pouring oil, canned: use the filter press press filtration to sauce unstrained spirits water content to 28% weight ratio the sauce unstrained spirits, filtrate staticly settles 5-10 days, and by the press filtration of diatomite plate and frame filter press, filtrate is after conventional process for sterilizing sterilization, pack with the food-grade packing container, make finished product Chinese milk vetch soy sauce;
H, check, storage.
2. a kind of Chinese milk vetch soy sauce according to claim 1, is characterized in that: before adding the Lu Shi yeast, also add the rotten slurry of honeysuckle.
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| CN201310305332.6A CN103385449B (en) | 2013-07-21 | 2013-07-21 | Chinese milk vetch soy |
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Cited By (10)
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| CN103907895A (en) * | 2014-03-30 | 2014-07-09 | 柴华 | Rhizome phragmitis soy sauce processing method |
| CN104172096A (en) * | 2014-07-05 | 2014-12-03 | 余芳 | Preparation method of chicory soybean sauce |
| CN105211831A (en) * | 2015-10-12 | 2016-01-06 | 南陵县铭泽玉竹种植专业合作社 | A kind of preparation method of bullfrog radix polygonati officinalis soy sauce |
| CN105249417A (en) * | 2015-11-21 | 2016-01-20 | 安徽联喆玉竹有限公司 | Brewing method of corniculate spurgentian herb, all-grass of common bulrush and Chinese flowering crabapple health soybean sauce |
| CN105559010A (en) * | 2015-12-09 | 2016-05-11 | 安徽联喆玉竹有限公司 | Brewing method of sophora flower and pharbitis seed flavored yam bean sauce |
| CN105595301A (en) * | 2015-12-19 | 2016-05-25 | 南陵百绿汇农业科技有限公司 | Fructus-rosae-laevigatae-flavor canna edulis soy brewing method |
| CN105747186A (en) * | 2016-03-15 | 2016-07-13 | 徐爱华 | Rhizoma curculiginis flavored matsutake sauce preparation method |
| CN106820074A (en) * | 2017-01-18 | 2017-06-13 | 安徽鸡笼山食品有限公司 | A kind of purslane health-care sauce and preparation method thereof |
| CN107432453A (en) * | 2017-07-31 | 2017-12-05 | 林梁奇 | A kind of Radix Astragali soy sauce and preparation method thereof |
| CN109156802A (en) * | 2018-10-26 | 2019-01-08 | 国大生物能源技术有限公司 | A kind of soy sauce seasoning of organic healthy and preparation method thereof |
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| CN102669633A (en) * | 2012-06-24 | 2012-09-19 | 刘三保 | Production method for rhus chinensis soy sauce |
| CN103205356A (en) * | 2013-04-18 | 2013-07-17 | 魏巍 | Astragalus sinicus vinegar |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669633A (en) * | 2012-06-24 | 2012-09-19 | 刘三保 | Production method for rhus chinensis soy sauce |
| CN103205356A (en) * | 2013-04-18 | 2013-07-17 | 魏巍 | Astragalus sinicus vinegar |
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| CN103907895A (en) * | 2014-03-30 | 2014-07-09 | 柴华 | Rhizome phragmitis soy sauce processing method |
| CN104172096A (en) * | 2014-07-05 | 2014-12-03 | 余芳 | Preparation method of chicory soybean sauce |
| CN105053961A (en) * | 2014-07-05 | 2015-11-18 | 余芳 | Chicory and desert cistanche health care soy sauce |
| CN104172096B (en) * | 2014-07-05 | 2016-01-20 | 南陵县玉竹协会 | A kind of preparation method of witloof soy sauce |
| CN105211831A (en) * | 2015-10-12 | 2016-01-06 | 南陵县铭泽玉竹种植专业合作社 | A kind of preparation method of bullfrog radix polygonati officinalis soy sauce |
| CN105249417A (en) * | 2015-11-21 | 2016-01-20 | 安徽联喆玉竹有限公司 | Brewing method of corniculate spurgentian herb, all-grass of common bulrush and Chinese flowering crabapple health soybean sauce |
| CN105559010A (en) * | 2015-12-09 | 2016-05-11 | 安徽联喆玉竹有限公司 | Brewing method of sophora flower and pharbitis seed flavored yam bean sauce |
| CN105595301A (en) * | 2015-12-19 | 2016-05-25 | 南陵百绿汇农业科技有限公司 | Fructus-rosae-laevigatae-flavor canna edulis soy brewing method |
| CN105747186A (en) * | 2016-03-15 | 2016-07-13 | 徐爱华 | Rhizoma curculiginis flavored matsutake sauce preparation method |
| CN106820074A (en) * | 2017-01-18 | 2017-06-13 | 安徽鸡笼山食品有限公司 | A kind of purslane health-care sauce and preparation method thereof |
| CN107432453A (en) * | 2017-07-31 | 2017-12-05 | 林梁奇 | A kind of Radix Astragali soy sauce and preparation method thereof |
| CN109156802A (en) * | 2018-10-26 | 2019-01-08 | 国大生物能源技术有限公司 | A kind of soy sauce seasoning of organic healthy and preparation method thereof |
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