CN103393077B - Preparation method of ottelia alismoides soybean sauce - Google Patents
Preparation method of ottelia alismoides soybean sauce Download PDFInfo
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Abstract
The invention discloses a preparation method of an ottelia alismoides soybean sauce. The soybean sauce is prepared by adding ottelia alismoides which possesses health-care values, and water chestnut which is rich in starch and possesses a plurality of health efficacies; and by steps such as pre-treatment, preparation of ingredients, inoculation, starter propagation, fermentation, press filtration and canning. Finished products of the ottelia alismoides soybean sauce are capable of clearing away heat and removing toxicity, engendering liquid and allaying thirst, strengthening the middle warmer and benefiting vital energy, and stimulating appetite and promoting digestion; the color of the finished products of the ottelia alismoides soybean sauce is reddish brown; taste is natural; and flavor is mellow and strong. Ottelia alismoides and water chestnut which are high in yield, low in cost, and rich in protein and starch are used as principal raw materials to replace traditional grain crops such as wheat and corn, so that production cost is reduced significantly, health-care values of the soybean sauce are increased, a novel kind of soybean sauce is developed, income growth and efficiency growth of peasants are promoted, agroecological environment is improved, agroecological safety is ensured, and sustainable development of agriculture is further accelerated.
Description
Technical field
The present invention relates to a kind of preparation method of soy sauce, specifically select waterplantain ottelia herb and the water chestnut of tool health care composition, add wheat flour and dregs of beans, produce a kind of method of nutrient health-care sauce.
Background technology
Waterplantain ottelia herb, Hydrocharctaceae Ottelia sinks water herbaceous plant, all has growth in large portion of China, is the conventional Chinese herbal medicine of China." detailed outline " carries: in the raw southern Chi Ze of imperial tongue lake, leaf is as great Ye pine dish and Job's tears shape not, and at the bottom of root unboiled water, the water outlet of putting forth, opens and spend in vain, and root is like Carrot Roots and perfume, and the soft goose duck ovum of pestle juice energy, controls ulcer, soup fire is burnt, and smashes painting." Guizhou side's medicine among the people collection " carries: antipyretic diuresis, harness the river swollen." Kweiyang medicinal herbs among the people " carry: dehumidifying is reduced phlegm, cough-relieving.
Modern study confirmation, in waterplantain ottelia herb, vitamin content is abundant, especially B1, B2 and C, contain the trace elements such as a large amount of dietary fibers and calcium, iron, zinc simultaneously, " Chinese medicine voluminous dictionary " carries: waterplantain ottelia herb, clearing heat and eliminating phlegm, removing toxic substances diuresis, for cough with lung heat, pulmonary tuberculosis, hemoptysis, asthma, oedema, difficult urination; It is swollen that carbuncle is controlled in external application, burn and scald.At present domestic little to its exploitation, there is wide DEVELOPMENT PROSPECT.
Water chestnut, Cyperaceae Eleocharis shallow water persistent root herbs.Water Chestnuts color of the leather purple is black, and meat is pure white, and the sweet succulence of taste is clear and melodious good to eat, has the good reputation of underground snow pear from ancient times, and what northerner looked is south of the River ginseng; Water chestnut both can be used as fruit, can be regarded as again vegetables, was the product in popular season.
Qing Dynasty's Medical monographs " book on Chinese herbal medicine is looked for the truth " is recorded, water chestnut " taste is sweet cold in nature ", have " broken long-pending assault fortified position, stop blooding, only dysentery, removing toxic substances, send out acne, clear look is sobered up " effect.Compendium of Material Medica is carried: its " the main numbness heat of quenching one's thirst, Wen Zhongyi gas, lower borax, wind poison disappears; Except stagnancy of pathogens in chest hot gas." modern study confirmation, water chestnut, clearing heat and promoting fluid, removing pattogenic heat from the blood and toxic material from the body; Cure mainly and quench one's thirst, numbness heat in the body of dispelling, Wen Zhongyi gas; Appetite-stimulating indigestion-relieving, controls hiccup, and the having indigestion that disappears should be eaten this fruit after meal; Also can control and gulp down copper thing etc. by mistake and have blood in stool, the mass formed by blood stasis such as metrorrhagia.Be ground into end food, the improve visual and auditory acuity jaundice that disappears, makes stomach not hungry.
Research shows: water chestnut has the function of prophylaxis of acute infectious disease, and it is nutritious, is a kind of rare dual-purpose food.It contains a large amount of starch, protein, fat, crude fibre, carrotene, Cobastab, vitamin C, iron, calcium and phosphorus.Because water chestnut contains various nutrition, its dietotherapy effect is also fine, and it has the effects such as removing toxic substances, diuresis.Through understanding, the phosphorus content in water chestnut is that in all stem class vegetables, content is the highest, and P elements can promote human development, can promote the metabolism of sugar in body, fat, protein three large materials, adjusting acid-base balance simultaneously.Scientist has also found a kind of antimicrobial component---puchiin in to the research of water chestnut, and it all has certain inhibitory action to staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa.
Along with the raising of people's living standard, the food demand amount that health care is worth to tool is increasing, utilizes the plurality kinds of health care value of waterplantain ottelia herb and the high starch property of water chestnut, and waterplantain ottelia herb and water chestnut are combined to also deep development, be made into health-care sauce, have not yet to see report and launch.
Summary of the invention
The object of the invention is to select the waterplantain ottelia herb of tool multiple nutrients health care composition, water chestnut with tool high-content of starch and health-care components, by common enzymolysis and given technique, produce a kind of imperial tongue soy sauce.
The present invention is achieved in that
A manufacture method for imperial tongue soy sauce, is characterized in that: adopt following steps:
A, water chestnut pretreatment: get ripe Water Chestnuts, clean up, break into water chestnut mud with beater, to the wheat flour that adds the heavy 10-45% of water chestnut mud in water chestnut mud, after stirring, steam 1-2 hour with the equipment of steaming, airing cools to room temperature again, makes ripe water chestnut mud;
B, waterplantain ottelia herb pretreatment: get the fresh waterplantain ottelia herb herb of full-bloom stage, remove impurity, after cleaning up, being ground into waterplantain ottelia herb gruel with pulverizer starches, in the rotten slurry of waterplantain ottelia herb, add the rotten slurry of waterplantain ottelia herb to weigh the bean cake powder of 40-110%, after stirring, soak 2-3 hour, rear use steams equipment and steams 1.5-3 hours, airing cools to room temperature again, makes ripe waterplantain ottelia herb mud;
C, batching: get ripe water chestnut mud 60-80 weight portion, ripe waterplantain ottelia herb mud 90-120 weight portion, water appropriate, fully mix evenly, after add ripe water chestnut mud and the zytase of ripe waterplantain ottelia herb mud gross weight 0.001-0.003%, the cellulase of 0.03-0.12%, the protease of 0.08-0.2%, associating hydrolysis, associating hydrolysis temperature is 38-40 DEG C, time is 50-70 minute, makes the ripe powder of mixed enzymolysis;
D, inoculation: in the ripe powder of mixed enzymolysis, add aspergillus niger strain 0.5-1 weight portion, aspergillus oryzae bacterial classification 1-3 weight portion, fully mix evenly, make curved billet;
E, koji: curved billet is entered to 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 160-200 weight portion 8-10 Baume degrees, limit edged stirs, and makes sauce wine with dregs, afterwards by overturning sauce wine with dregs, heat-preservation fermentation 8-12 days in 38-42 DEG C of environment; The glutaminase that adds again the heavy 0.0005-0.001% of sauce wine with dregs, after stirring, drops to 30 DEG C by sauce wine with dregs temperature, is incubated 28-32 DEG C of fermentation 8-12 days, in the time that sauce wine with dregs pH value is down to 5.2, adds Lu Shi yeast to 10
6individual/more than milliliter sauce wine with dregs, to control sauce wine with dregs temperature at 28-32 DEG C, fermentation 55-70 days, makes sauce unstrained spirits;
G, press filtration, canned: use filter press press filtration to sauce unstrained spirits water content to 26% weight ratio sauce unstrained spirits, in filter residue, add appropriate 38-40 DEG C water, soak 3-5 hour, again use filter press press filtration to sauce unstrained spirits water content to 26% weight ratio, twice filtrate staticly settles respectively 10-15 days, rear respectively through the press filtration of diatomite plate and frame filter press, press after quality requirement mixture, after conventional process for sterilizing sterilization, pack with food stage packing container, make finished product dragon tongue soy sauce;
H, inspection, storage: finished product dragon tongue soy sauce, through after the assay was approved, enters to ventilate, is dried in storehouse and stores.
In invention, adding before Lu Shi yeast, also can add the rotten slurry of Flos Hibisci Mutabilis, be worth with the mouthfeel, flavour and the health care that further improve finished product.
The waterplantain ottelia herb that the present invention adopts tool health care to be worth, with the water chestnut that contains high starch and various health care functions, is made through pretreatment, batching, inoculation, koji, fermentation, press filtration, the step such as canned.Finished product dragon tongue soy sauce tool is clearing heat and detoxicating, promote the production of body fluid quench one's thirst, effect of Wen Zhongyi gas, appetite-stimulating indigestion-relieving, color and luster is reddish brown, taste is natural, mellow strong.Adopt that high yield is inexpensive, the waterplantain ottelia herb that is rich in starch and protein and water chestnut be as primary raw material, traditional cereal crops such as wheat, corn are substituted, can obviously reduce production costs, the health care that has simultaneously promoted soy sauce is worth, in providing a newcomer for soy sauce family, can promote increasing peasant income synergy and improve agroecological environment, safeguarding Agro-ecology safety, further promoting agriculture sustainable development.
Below in conjunction with embodiment, the invention will be further described.
Detailed description of the invention
Embodiment 1, a kind of manufacture method of imperial tongue soy sauce, adopts following steps:
1, water chestnut pretreatment: get ripe Water Chestnuts, clean up, use the beater that 60 order mesh screens are housed to break into water chestnut mud, in water chestnut mud, add water chestnut mud to weigh 25% wheat flour, after stirring, steam 1 hour with steam box, airing cools to room temperature again, makes ripe water chestnut mud;
2, waterplantain ottelia herb pretreatment: get the fresh waterplantain ottelia herb herb of full-bloom stage, remove impurity, after cleaning up, being ground into waterplantain ottelia herb gruel with the pulverizer that 60 order mesh screens are housed starches, in the rotten slurry of waterplantain ottelia herb, add the rotten slurry of waterplantain ottelia herb to weigh 50% bean cake powder, after stirring, soak 2 hours, steam 1.5 hours with steam box afterwards, airing cools to room temperature again, makes ripe waterplantain ottelia herb mud;
3, batching: get 60 kilograms, ripe water chestnut mud, 90 kilograms, ripe waterplantain ottelia herb mud, water appropriate, fully mix evenly, after add the zytase of ripe water chestnut mud and ripe waterplantain ottelia herb mud gross weight 0.001%, 0.03% cellulase, 0.08% protease, associating hydrolysis, associating hydrolysis temperature is 40 DEG C, time is 50 minutes, makes the ripe powder of mixed enzymolysis;
4, inoculation: add 0.5 kilogram of aspergillus niger strain, 1 kilogram of aspergillus oryzae bacterial classification in the ripe powder of mixed enzymolysis, fully mix evenly, make curved billet;
5, koji: curved billet is entered to four jiaos of starter propagation machines, 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 160 kilogram of 8 Baume degrees, limit edged stirs, and makes sauce wine with dregs, afterwards by overturning sauce wine with dregs, heat-preservation fermentation 8 days in 38-42 DEG C of environment; Add again sauce wine with dregs and weigh 0.0005% glutaminase, after stirring, sauce wine with dregs temperature is dropped to 30 DEG C, be incubated 28-32 DEG C of fermentation 8 days, in the time that sauce wine with dregs pH value is down to 5.2, add Lu Shi yeast to 10
6individual/more than milliliter sauce wine with dregs, to control sauce wine with dregs temperature at 28 DEG C, ferment 55 days, make sauce unstrained spirits;
7, press filtration, canned: use filter press press filtration to sauce unstrained spirits water content to 26% weight ratio sauce unstrained spirits, in filter residue, add appropriate 38 DEG C of water, soak 3 hours, again use filter press press filtration to sauce unstrained spirits water content to 26% weight ratio, twice filtrate staticly settles respectively 10 days, rear respectively through the press filtration of diatomite plate and frame filter press, press after quality requirement mixture, after pasteurization sterilization, with the aseptic glass bottle packaging of food stage, make finished product dragon tongue soy sauce;
8, inspection, storage: finished product dragon tongue soy sauce, through after the assay was approved, enters to ventilate, is dried in storehouse and stores.
Embodiment 2, a kind of manufacture method of imperial tongue soy sauce, adopts following steps:
1, water chestnut pretreatment: get ripe Water Chestnuts, clean up, use the beater that 60 order mesh screens are housed to break into water chestnut mud, in water chestnut mud, add water chestnut mud to weigh 35% wheat flour, after stirring, steam 1.5 hours with steam box, airing cools to room temperature again, makes ripe water chestnut mud;
2, waterplantain ottelia herb pretreatment: get the fresh waterplantain ottelia herb herb of full-bloom stage, remove impurity, after cleaning up, being ground into waterplantain ottelia herb gruel with the pulverizer that 60 order mesh screens are housed starches, in the rotten slurry of waterplantain ottelia herb, add the rotten slurry of waterplantain ottelia herb to weigh 90% bean cake powder, after stirring, soak 3 hours, steam 2 hours with steam box afterwards, airing cools to room temperature again, makes ripe waterplantain ottelia herb mud;
3, Flos Hibisci Mutabilis pretreatment: get dry Flos Hibisci Mutabilis, remove impurity, put in container, add dry Flos Hibisci Mutabilis to weigh the water soaking 3 hours of 15 times, after break into gruel together with soaking the water beater that 60 order mesh screens are housed, make the rotten slurry of Flos Hibisci Mutabilis;
4, batching: get 80 kilograms, ripe water chestnut mud, ripe waterplantain ottelia herb mud 120 kg, water appropriate, fully mix evenly, after add the zytase of ripe water chestnut mud and ripe waterplantain ottelia herb mud gross weight 0.003%, 0.12% cellulase, 0.2% protease, associating hydrolysis, associating hydrolysis temperature is 38 DEG C, time is 70 minutes, makes the ripe powder of mixed enzymolysis;
5, inoculation: add 1 kilogram of aspergillus niger strain, 3 kilograms of aspergillus oryzae bacterial classifications in the ripe powder of mixed enzymolysis, fully mix evenly, make curved billet;
6, koji: curved billet is entered to four jiaos of starter propagation machines, 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 10 Baume degrees, limit edged stirs, and makes sauce wine with dregs, afterwards by overturning sauce wine with dregs, heat-preservation fermentation 12 days in 38-42 DEG C of environment; Add again sauce wine with dregs and weigh 0.001% glutaminase, after stirring, sauce wine with dregs temperature is dropped to 30 DEG C, be incubated 28-32 DEG C of fermentation 12 days, in the time that sauce wine with dregs pH value is down to 5.2, add 40 kilograms, the rotten slurry of Flos Hibisci Mutabilis, after stirring, add Lu Shi yeast to 10
6individual/more than milliliter sauce wine with dregs, to control sauce wine with dregs temperature at 28-32 DEG C, ferment 70 days, make sauce unstrained spirits;
8, press filtration, canned: use filter press press filtration to sauce unstrained spirits water content to 26% weight ratio sauce unstrained spirits, in filter residue, add appropriate 40 DEG C of water, soak 5 hours, again use filter press press filtration to sauce unstrained spirits water content to 26% weight ratio, twice filtrate staticly settles respectively 15 days, rear respectively through the press filtration of diatomite plate and frame filter press, press after quality requirement mixture, after conventional process for sterilizing sterilization, with the aseptic glass bottle packaging of food stage, make finished product dragon tongue soy sauce;
9, inspection, storage: finished product dragon tongue soy sauce, through after the assay was approved, enters to ventilate, is dried in storehouse and stores.
Described conventional sterilization technique be pasteurization or microwave disinfection method any one.
Flos Hibisci Mutabilis, the flower of Malvaceae Hibiscus machaka or dungarunga plant.Compendium of Material Medica is sayed its " control all big or small ulcer, pyogenic infections is disliked sore, detumescence, apocenosis, pain relieving ".The traditional Chinese medical science thinks, the flat taste of Flos Hibisci Mutabilis is pungent, has the merit of heat-clearing, cool blood, removing toxic substances, detumescence, toxin expelling, is applicable to the diseases such as cough with lung heat, menorrhalgia, leukorrhea, swollen ulcer drug, furunculosis, scald.Modern pharmacological research shows, cotton rose is rich in the drug ingedients such as flavones is intoxicated, hyperin, synanthrin glucoside, phenols, reduced sugar, and water decoction of its flower has stronger inhibitory action to hemolytic streptococcus.
In embodiments of the invention 2, add before Lu Shi yeast, in sauce wine with dregs, added the rotten slurry of Flos Hibisci Mutabilis, make finished product increase the distinctive fragrant of Flos Hibisci Mutabilis, increased health-care efficacy clearing heat and detoxicating, antibacterial cool blood, its color and luster, taste, flavour, health care are worth and have obtained further raising simultaneously.
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 departing 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 (1)
1. a manufacture method for imperial tongue soy sauce, is characterized in that: adopt following steps:
A, water chestnut pretreatment: get ripe Water Chestnuts, clean up, use the beater that 60 order mesh screens are housed to break into water chestnut mud, in water chestnut mud, add water chestnut mud to weigh 35% wheat flour, after stirring, steam 1.5 hours with steam box, airing cools to room temperature again, makes ripe water chestnut mud;
B, waterplantain ottelia herb pretreatment: get the fresh waterplantain ottelia herb herb of full-bloom stage, remove impurity, after cleaning up, being ground into waterplantain ottelia herb gruel with the pulverizer that 60 order mesh screens are housed starches, in the rotten slurry of waterplantain ottelia herb, add the rotten slurry of waterplantain ottelia herb to weigh 90% bean cake powder, after stirring, soak 3 hours, steam 2 hours with steam box afterwards, airing cools to room temperature again, makes ripe waterplantain ottelia herb mud;
C, Flos Hibisci Mutabilis pretreatment: get dry Flos Hibisci Mutabilis, remove impurity, put in container, add dry Flos Hibisci Mutabilis to weigh the water soaking 3 hours of 15 times, after break into gruel together with soaking the water beater that 60 order mesh screens are housed, make the rotten slurry of Flos Hibisci Mutabilis;
D, batching: get 80 kilograms, ripe water chestnut mud, ripe waterplantain ottelia herb mud 120 kg, water appropriate, fully mix evenly, after add the zytase of ripe water chestnut mud and ripe waterplantain ottelia herb mud gross weight 0.003%, 0.12% cellulase, 0.2% protease, associating hydrolysis, associating hydrolysis temperature is 38 DEG C, time is 70 minutes, makes the ripe powder of mixed enzymolysis;
E, inoculation: in the ripe powder of mixed enzymolysis, add 1 kilogram of aspergillus niger strain, 3 kilograms of aspergillus oryzae bacterial classifications, fully mix evenly, make curved billet;
F, koji: curved billet is entered to four jiaos of starter propagation machines, adopt general automatic technology to make into bent;
G, fermentation: will become bent and drop in fermentation tank, and be added into the saline solution of 200 kilogram of 10 Baume degrees, limit edged stirs, and makes sauce wine with dregs, afterwards by overturning sauce wine with dregs, heat-preservation fermentation 12 days in 38-42 DEG C of environment; Add again sauce wine with dregs and weigh 0.001% glutaminase, after stirring, sauce wine with dregs temperature is dropped to 30 DEG C, be incubated 28-32 DEG C of fermentation 12 days, in the time that sauce wine with dregs pH value is down to 5.2, add 40 kilograms, the rotten slurry of Flos Hibisci Mutabilis, after stirring, add Lu Shi yeast to 10
6individual/more than milliliter sauce wine with dregs, to control sauce wine with dregs temperature at 28-32 DEG C, ferment 70 days, make sauce unstrained spirits;
H, press filtration, canned: use filter press press filtration to sauce unstrained spirits water content to 26% weight ratio sauce unstrained spirits, in filter residue, add appropriate 40 DEG C of water, soak 5 hours, again use filter press press filtration to sauce unstrained spirits water content to 26% weight ratio, twice filtrate staticly settles respectively 15 days, rear respectively through the press filtration of diatomite plate and frame filter press, press after quality requirement mixture, after conventional process for sterilizing sterilization, with the aseptic glass bottle packaging of food stage, make finished product dragon tongue soy sauce;
I, inspection, storage: finished product dragon tongue soy sauce, through after the assay was approved, enters to ventilate, is dried in storehouse and stores.
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| CN105166845A (en) * | 2015-10-13 | 2015-12-23 | 安徽联喆玉竹有限公司 | Bullfrog and Thlaspi arvense healthcare soybean 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 |
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| CN101595972A (en) * | 2009-06-25 | 2009-12-09 | 四川恒泰企业投资有限公司 | Low-salt liquid state fermented soy sauce production process |
| CN102090614A (en) * | 2011-03-14 | 2011-06-15 | 贵定县老虞头食品有限责任公司 | Soy sauce without preservative |
| CN102308972A (en) * | 2010-06-30 | 2012-01-11 | 鹿鸣 | Black bean soy and preparation method thereof |
| CN102669633A (en) * | 2012-06-24 | 2012-09-19 | 刘三保 | Production method for rhus chinensis soy sauce |
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| CN101595972A (en) * | 2009-06-25 | 2009-12-09 | 四川恒泰企业投资有限公司 | Low-salt liquid state fermented soy sauce production process |
| CN102308972A (en) * | 2010-06-30 | 2012-01-11 | 鹿鸣 | Black bean soy and preparation method thereof |
| CN102090614A (en) * | 2011-03-14 | 2011-06-15 | 贵定县老虞头食品有限责任公司 | Soy sauce without preservative |
| CN102669633A (en) * | 2012-06-24 | 2012-09-19 | 刘三保 | Production method for rhus chinensis soy sauce |
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