CN103719802A - Lycium ruthenicum sauce and production method thereof - Google Patents
Lycium ruthenicum sauce and production method thereof Download PDFInfo
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- 235000015067 sauces Nutrition 0.000 title abstract description 8
- 241000169546 Lycium ruthenicum Species 0.000 title abstract 6
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses lycium ruthenicum sauce. The lycium ruthenicum sauce is produced by the method comprising the following steps: fermenting lycium ruthenicum juice to obtain fermented lycium ruthenicum juice; concentrating to obtain lycium ruthenicum concentrate; and mixing with the existing sauce in ratio of 1: 20. The production method is simple, easy to carry out, short in production period, low in energy consumption and high in efficiency; the prepared sauce has no additives like hydrolyzed vegetable protein seasoning liquid, monosodium glutamate and spice, remains the taste of lyceum, is fresh, delicious and pure, and nutrient-rich, and is a beneficial and healthy seasoning.
Description
Technical field
The invention belongs to edible deep processing field, relate to specifically the production method of a kind of black matrimony vine soy sauce and this soy sauce thereof.
Background technology
Soy sauce, as a kind of cooking condiment, has a long history in China and Southeast Asian countries, a large characteristic of Ye Shi China edible flavouring, and traditional flavouring application is general, and consumption figure is especially big.The soy sauce that existing market is sold is of a great variety, making soy sauce with blended soy sauce is all the main body of market sale, make soy sauce long in China's production history, technique uniqueness, main body is that employing beans and wheat class grain are raw material, adopt microorganism fermentation brew to form, it is nutritious, delicious flavour, the particularly development of biofermentation technique, the brewing industry of soy sauce is presented and there is the industry of enriching characteristic, consumption market increases year by year, because the technique of fermentation soy sauce brewing is numerous and diverse, production cycle is long, yield poorly, part market is formulated soy sauce and captures or replace, because blended soy sauce is to add vegetable protein hydrolyzate, food additives, as tasty agents, anticorrisive agent, pigment etc., although can meet in a large number market supply, but it is of low nutritive value, a large amount of food additives such as flavor enhancement that use, make eater produce misgivings, can not meet well consuming public's demand.Along with the raising of people's living standard, to the flavouring soy sauce source that common people's food and drink is used the most extensively and consumption is maximum, its requirement also improves constantly.Delicious flavour, the fashion that nutritious, health care is people are pursued.
Matrimony vine is famous nourishing Chinese medicine, is simultaneously again a kind of useful functional food, and modern pharmacological research result shows, matrimony vine still has reducing blood lipid, the effect such as hypotensive, hypoglycemic, and can enhanced machine body immunity function, makes that cell SOD is active to raise.Matrimony vine taste is sweet and refreshing, nutritious, China is to the medicinal of matrimony vine and ediblely have long history, < < Sheng Nong's herbal classic > > claims: " take for a long time hard muscles and bones, make light of one's life by commiting suicide not old, cold-resistant heat ".< < property of medicine opinion > > claims energy " mend vital essence various symptims and signs of deficiency, improving eyesight is calmed the nerves, and makes us long-lived ".Matrimony vine contains the beneficiating ingredients such as LBP-X, betaine, carotenoid and carotenoid ester, vitamin C, several amino acids and various trace elements.
Fermented black matrimony vine and black health wolfberry food, by Xuzhou, Lv Zhi wildlife Food Co., Ltd produces, wherein fermented black matrimony vine core is that the fruit of Chinese wolfberry is inserted under specific constant temperature and humidity condition again and made through spontaneous fermentation through the specific time by lactobacillus-fermented, its nutriment of black matrimony vine making by fermentation is effectively transformed and is improved, reduced sugar and amino acid whose content have been promoted, total amino acid content reaches 14.22% after testing, 9.14% before fermentation improved 55.58%, content of reducing sugar reaches 38.16%, 33.4% before fermentation improved 14.25%, effectively promoted the nutritional quality of matrimony vine, this technology has been submitted application for a patent for invention to State Intellectual Property Office, application number is: 201310160408.0.Wherein black matrimony vine food, by matrimony vine after treatment, put into adjustable temperature control wet tank, in specific temperature and humidity environment self fermentation, make, after testing, total sugar content is 42.42% to black matrimony vine prepared by this technology, and 33.4% before fermentation improved 27.0%, total amino acid content reaches 13.31%, and the total amount 9.14% before fermentation has improved 45.62%.This core technology has been submitted application for a patent for invention (application number: 201310160407.6) to State Intellectual Property Office.
Utilize black matrimony vine to prepare soy sauce, can not only show the characteristic of flavouring, and can allow people in every day, in edible this flavouring, have benefited from the health-care efficacy of matrimony vine." a kind of health nutrient soy sauce production method " (CN1127087A) discloses a kind of production method that contains fruit of Chinese wolfberry composition soy sauce, and this invention is to divide receipts, static depositing to form by raw material screening, analysis of components, batching, boiling, koji, fermentation, oil recovery, chemical examination.Patent CN1125063A discloses a kind of " matrimony vine soy sauce and manufacture craft thereof and formula ", its technical scheme is to pulverize respectively with bean material and the fruit of Chinese wolfberry, add wheat bran to mix in rotary spherical digester, through immersion, boiling, insulation, inoculation, ferment, dissolve, sterilizing and staticly settling, make matrimony vine soy sauce.The technical scheme of patent CN1586291A disclosed " production technology of wolfberry health soy sauce " is after dregs of beans and wheat bran are mixed, pulverized, add the long-pending infiltration of water-water reactor, after boiling, aerated koji making, fermentation, pouring oil, allotment, sterilizing, obtain finished product soy sauce again, it is characterized in that according to the weight ratio of the 5%-15% of the 15%-25% of inventory and raw sauce, adding fresh lycium chinense juice respectively in above-mentioned zymotechnique and allocating technology process.Patent CN102813174A discloses " a kind of preparation method of nutrient soya sauce ", and the method comprises following steps: 1) according to conventional making leaven of soy sauce method, make soy sauce koji material; 2) according to conventional sauce fermentation method fermentation 60 days; 3) according to conventional soy sauce abstracting method, obtain head excessively oily; 4) will as adopting the method for Heat preservation, extraction, raw material make nutrient solution take sun-dried ginseng, matrimony vine, Radix Glycyrrhizae; 5) head is crossed to the 1:0.2 mixing by volume of oil and nutrient solution, after heating, precipitation, filtration and allotment, obtained soy sauce.From existing technology, can find out, object makes people to people, supplement more nutrition in the mode of edible soy sauce, strengthen health-care effect, but be all to adopt the production technologies such as traditional boiling, koji, fermentation, pouring oil, allotment with regard to existing production technology, long, time-consuming, effort of this processes time, efficiency is low, power consumption is large, and edible medicinal material variation due to medicinal ingredient in the process of its fermenting and aging of adding besides is also difficult to obtain quality assurance.
Summary of the invention
For the deficiencies in the prior art, the invention provides a kind of production technology simple, save time, consume energy low, do not add the food additives such as flavor enhancement, pigment, make delicious flavour is pure, nutritional labeling the is abundant black matrimony vine soy sauce of one and production method thereof.
The present invention is achieved through the following technical solutions:
A kind of black matrimony vine soy sauce, is characterized in that, it be by matrimony vine juice after fermentation, obtain fermented black matrimony vine juice, then be condensed into black concentrated medlar juice and existing soy sauce and blend and form, its ratio of blending is black concentrated medlar juice: soy sauce is 1:20 ratio.
Its operating procedure is: select matter thick, fruit hypertrophy, the well-done fresh fruit of Chinese wolfberry, wash away surperficial silt impurity, drain moisture, with the clean fruit of Chinese wolfberry of colloid mill quick crashing, then add the water of 20 times of materials, add ascorbic acid 0.1% and the citric acid 0.15% of total feed liquid weight ratio simultaneously, (preventing variable color) stirs, heat after 90 ℃ of lixiviate 3min, coarse filtration is removed pericarp, the residues such as seed, use again centrifuge with the centrifugal 15min of 6000r/min, extracting centrifugal liquid, with obtaining even orange red juice after 400 order filter-cloth filterings, juice is placed in fermentation tank, sealing, heating was boiled after 30 minutes, adjusting temperature in tank is 90-95 ℃, insulation nature was placed fermentation after 4-5 hour, adjusting temperature is 65-75 ℃ again, continue nature and place fermentation 48-72 hour, from fermentation tank bottom, emit fermenting mixture, filter, obtain fermented black matrimony vine juice, with 50-60 ℃ of low temperature, be condensed into inspissated juice again, obtain the black concentrated medlar juice that this product is used, again black concentrated medlar juice and existing soy sauce are blent, make black matrimony vine soy sauce.
Its process of blending is: by 1 kilogram of the fresh high-quality matrimony vine selecting, clean, drain moisture, with colloid mill quick crashing pulping, then add the water of 20 times of materials, add ascorbic acid 0.1% and the citric acid 0.15% of total feed liquid weight ratio simultaneously, stir, heat after 90 ℃ of lixiviate 3min, coarse filtration is removed pericarp, the residues such as seed, use again centrifuge with the centrifugal 15min of 6000r/min, extracting centrifugal liquid, with obtaining even orange red juice after 400 order filter-cloth filterings, juice is placed in fermentation tank, sealing, heating was boiled after 30 minutes, adjusting temperature in tank is 90-95 ℃, insulation nature was placed fermentation after 4-5 hour, adjusting temperature is 65-75 ℃ again, continue nature and place fermentation 48-72 hour, from fermentation tank bottom, emit fermenting mixture, filter, obtain fermented black matrimony vine juice, with 50-60 ℃ of low temperature, be condensed into 5 kilograms of black concentrated medlar juices again, again 1 kilogram of black concentrated medlar juice is blended in 20 kilograms of existing soy sauce.
A production method for black matrimony vine soy sauce, is characterized in that it comprises following sequential steps:
(1) select the fresh fruit of Chinese wolfberry that matter is thick, fruit is loose, well-done, wash away surperficial silt impurity, drain moisture, standby;
(2) fruit of Chinese wolfberry that drains moisture is inserted to colloid mill quick crashing pulping;
(3) above-mentioned slurry is added to the water of 20 times, add ascorbic acid 0.1% and the citric acid 0.15% of total feed liquid weight ratio simultaneously, after stirring, heat 90 ℃ of lixiviate 3min and carry out coarse filtration, remove after the residues such as pericarp, seed, obtain leaching liquor;
(4) use centrifuge with the centrifugal 15min of 6000r/min above-mentioned leaching liquor, extracting centrifugal liquid, after filtering, obtains even orange red juice with 400 order industrial filter cloths;
(5) above-mentioned orange red juice is placed in fermentation tank, sealing, heating was boiled after 30 minutes, adjusting temperature is that 90-95 ℃ of insulation nature placed fermentation after 4-5 hour, adjusting temperature is the 65-75 ℃ of lasting fermentation 48-72 hour that naturally places again, from fermentation tank bottom, emit fermenting mixture, filter, obtain fermented black matrimony vine juice;
(6) adopt 50-60 ℃ of low temperature to be condensed into inspissated juice above-mentioned juice, obtain the black concentrated medlar juice that this product is used;
(7) above-mentioned black concentrated medlar juice and existing soy sauce are blent, made black matrimony vine soy sauce.
The production method of a kind of black matrimony vine soy sauce described above, its process of blending is by 1 kilogram of the fresh high-quality matrimony vine selecting, clean, drain moisture, with colloid mill quick crashing pulping, then add the water of 20 times of materials, add ascorbic acid 0.1% and the citric acid 0.15% of total feed liquid weight ratio simultaneously, stir, heat after 90 ℃ of lixiviate 3min, coarse filtration is removed pericarp, the residues such as seed, use again centrifuge with the centrifugal 15min of 6000r/min, extracting centrifugal liquid, with obtaining even orange red juice after 400 order filter-cloth filterings, juice is placed in fermentation tank, sealing, heating was boiled after 30 minutes, adjusting temperature in tank is 90-95 ℃, insulation nature was placed fermentation after 4-5 hour, adjusting temperature is 65-75 ℃ again, continue nature and place fermentation 48-72 hour, from fermentation tank bottom, emit fermenting mixture, filter, obtain fermented black matrimony vine juice, with 50-60 ℃ of low temperature, be condensed into 5 kilograms of black concentrated medlar juices again, again 1 kilogram of black concentrated medlar juice is blended in 20 kilograms of existing soy sauce.
Beneficial effect of the present invention
It is simple for process, with short production cycle for the production method that the present invention adopts, and consumes energy low, and efficiency is high, is more conducive to suitability for industrialized production, and product more easily forms commercialization, can meet the needs of health of people cuisines.
Black concentrated medlar juice prepared by the inventive method can obtain better bio-transformation, and its juice fragrance is stronger than the extractive of the black matrimony vine of common fermentation, and fermented black matrimony vine is because the fragrance that ageing process causes weakens greatly; Juice clear, the muddiness after the black matrimony vine extractive of common fermentation needs repeatedly to filter, complex production process.
Black matrimony vine soy sauce prepared by method of the present invention does not add the additives such as any condiment liquid made of dydrolyzed vegetable protein, monosodium glutamate, spices, the local flavor of the aobvious matrimony vine of tool, and product sensory index, physical and chemical index, sanitary index all can meet or exceed national standard completely.
The specific embodiment
Select matter thick, fruit hypertrophy, the well-done fresh fruit of Chinese wolfberry, wash away surperficial silt impurity, drain moisture, with the clean fruit of Chinese wolfberry of colloid mill quick crashing, then add the water of 20 times of materials, add ascorbic acid 0.1% and the citric acid 0.15% of total feed liquid weight ratio simultaneously, (preventing variable color) stirs, heat after 90 ℃ of lixiviate 3min, coarse filtration is removed pericarp, the residues such as seed, use again centrifuge with the centrifugal 15min of 6000r/min, extracting centrifugal liquid, with obtaining even orange red juice after 400 order filter-cloth filterings, juice is placed in fermentation tank, sealing, heating was boiled after 30 minutes, adjusting temperature in tank is 95 ℃, insulation nature was placed fermentation after 4 hours, adjusting temperature is 65 ℃ again, continue nature and place fermentation 72 hours, from fermentation tank bottom, emit fermenting mixture, filter, obtain fermented black matrimony vine juice, with 50-60 ℃ of low temperature, be condensed into inspissated juice again, obtain the black concentrated medlar juice that this product is used, again black concentrated medlar juice and existing soy sauce are blent, its ratio of blending is black concentrated medlar juice: soy sauce is 1:20 ratio, make black matrimony vine soy sauce.
Select matter thick, fruit hypertrophy, the well-done fresh fruit of Chinese wolfberry, wash away surperficial silt impurity, drain moisture, with the clean fruit of Chinese wolfberry of colloid mill quick crashing, then add the water of 20 times of materials, add ascorbic acid 0.1% and the citric acid 0.15% of total feed liquid weight ratio simultaneously, (preventing variable color) stirs, heat after 90 ℃ of lixiviate 3min, coarse filtration is removed pericarp, the residues such as seed, use again centrifuge with the centrifugal 15min of 6000r/min, extracting centrifugal liquid, with obtaining even orange red juice after 400 order filter-cloth filterings, juice is placed in fermentation tank, sealing, heating was boiled after 30 minutes, adjusting temperature in tank is 90 ℃, insulation nature was placed fermentation after 5 hours, adjusting temperature is 75 ℃ again, continue nature and place fermentation 48 hours, from fermentation tank bottom, emit fermenting mixture, filter, obtain fermented black matrimony vine juice, with 50-60 ℃ of low temperature, be condensed into inspissated juice again, obtain the black concentrated medlar juice that this product is used, again black concentrated medlar juice and existing soy sauce are blent, its ratio of blending is black concentrated medlar juice: soy sauce is 1:20 ratio, make black matrimony vine soy sauce.
Select matter thick, fruit hypertrophy, the well-done fresh fruit of Chinese wolfberry, wash away surperficial silt impurity, drain moisture, with the clean fruit of Chinese wolfberry of colloid mill quick crashing, then add the water of 20 times of materials, add ascorbic acid 0.1% and the citric acid 0.15% of total feed liquid weight ratio simultaneously, (preventing variable color) stirs, heat after 90 ℃ of lixiviate 3min, coarse filtration is removed pericarp, the residues such as seed, use again centrifuge with the centrifugal 15min of 6000r/min, extracting centrifugal liquid, with obtaining even orange red juice after 400 order filter-cloth filterings, juice is placed in fermentation tank, sealing, heating was boiled after 30 minutes, adjusting temperature in tank is 92 ℃, insulation nature was placed fermentation after 4.5 hours, adjusting temperature is 70 ℃ again, continue nature and place fermentation 60 hours, from fermentation tank bottom, emit fermenting mixture, filter, obtain fermented black matrimony vine juice, with 50-60 ℃ of low temperature, be condensed into inspissated juice again, obtain the black concentrated medlar juice that this product is used, again black concentrated medlar juice and existing soy sauce are blent, its ratio of blending is black concentrated medlar juice: soy sauce is 1:20 ratio, make black matrimony vine soy sauce.
Embodiment 1
Take 1 kilogram of selected fresh high-quality matrimony vine, clean, drain moisture, with colloid mill quick crashing pulping, then add 20 kilograms of pure water, add 31.5 grams of 21 grams, ascorbic acid and citric acids simultaneously, stir, add and in stainless cylinder of steel, be heated to 90 ℃ of lixiviate 3min, remove by filter pericarp, the residues such as seed, filtrate is with the centrifugal 15min of 6000r/min, extracting centrifugal liquid, with 400 order industrial filter cloths, filter once again, obtain orange red juice, juice is placed in fermentation tank, sealing, heating was boiled after 30 minutes, adjusting temperature in tank is 90 ℃, insulation nature was placed fermentation after 5 hours, adjusting temperature is 75 ℃ again, continue nature and place fermentation 48 hours, from fermentation tank bottom, emit fermenting mixture, filter, obtain fermented black matrimony vine juice, with 50 ℃ of low temperature, be condensed into 5 kilograms of black concentrated medlar juices again, again 1 kilogram of black concentrated medlar juice is blended into and in 20 kilograms of existing soy sauce, makes black matrimony vine soy sauce.
Embodiment 2
Take 1 kilogram of selected fresh high-quality matrimony vine, clean, drain moisture, with colloid mill quick crashing pulping, then add 20 kilograms of pure water, add 31.5 grams of 21 grams, ascorbic acid and citric acids simultaneously, stir, add and in stainless cylinder of steel, be heated to 90 ℃ of lixiviate 3min, remove by filter pericarp, the residues such as seed, filtrate is with the centrifugal 15min of 6000r/min, extracting centrifugal liquid, with 400 order industrial filter cloths, filter once again, obtain orange red juice, juice is placed in fermentation tank, sealing, heating was boiled after 30 minutes, adjusting temperature in tank is 95 ℃, insulation nature was placed fermentation after 4 hours, adjusting temperature is 65 ℃ again, continue nature and place fermentation 72 hours, from fermentation tank bottom, emit fermenting mixture, filter, obtain fermented black matrimony vine juice, with 60 ℃ of low temperature, be condensed into 5 kilograms of black concentrated medlar juices again, again 1 kilogram of black concentrated medlar juice is blended into and in 20 kilograms of existing soy sauce, makes black matrimony vine soy sauce.
Embodiment 3
Take 1 kilogram of selected fresh high-quality matrimony vine, clean, drain moisture, with colloid mill quick crashing pulping, then add 20 kilograms of pure water, add 31.5 grams of 21 grams, ascorbic acid and citric acids simultaneously, stir, add and in stainless cylinder of steel, be heated to 90 ℃ of lixiviate 3min, remove by filter pericarp, the residues such as seed, filtrate is with the centrifugal 15min of 6000r/min, extracting centrifugal liquid, with 400 order industrial filter cloths, filter once again, obtain orange red juice, juice is placed in fermentation tank, sealing, heating was boiled after 30 minutes, adjusting temperature in tank is 92 ℃, insulation nature was placed fermentation after 4.5 hours, adjusting temperature is 70 ℃ again, continue nature and place fermentation 60 hours, from fermentation tank bottom, emit fermenting mixture, filter, obtain fermented black matrimony vine juice, with 55 ℃ of low temperature, be condensed into 5 kilograms of black concentrated medlar juices again, again 1 kilogram of black concentrated medlar juice is blended into and in 20 kilograms of existing soy sauce, makes black matrimony vine soy sauce.
The black matrimony vine soy sauce that adopts production method of the present invention to prepare, liquid clear, without muddiness and suspension, its organoleptic indicator, physical and chemical index, sanitary index all can meet state quality standard, and the index of its amino acid and reduced sugar is all higher than national standard index.
Claims (3)
1. a black matrimony vine soy sauce, is characterized in that, it be by matrimony vine juice after fermentation, obtain fermented black matrimony vine juice, then be condensed into black concentrated medlar juice and existing soy sauce and blend and form, its ratio of blending is black concentrated medlar juice: soy sauce is 1:20 ratio;
Its operating procedure is: select matter thick, fruit hypertrophy, the well-done fresh fruit of Chinese wolfberry, wash away surperficial silt impurity, drain moisture, with the clean fruit of Chinese wolfberry of colloid mill quick crashing, then add the water of 20 times of materials, add ascorbic acid 0.1% and the citric acid 0.15% of total feed liquid weight ratio simultaneously, stir, heat after 90 ℃ of lixiviate 3min, coarse filtration is removed pericarp, the residues such as seed, use again centrifuge with the centrifugal 15min of 6000r/min, extracting centrifugal liquid, with obtaining even orange red juice after 400 order filter-cloth filterings, juice is placed in fermentation tank, sealing, heating was boiled after 30 minutes, adjusting temperature in tank is 90-95 ℃, insulation nature was placed fermentation after 4-5 hour, adjusting temperature is 65-75 ℃ again, continue nature and place fermentation 48-72 hour, from fermentation tank bottom, emit fermenting mixture, filter, obtain fermented black matrimony vine juice, with 50-60 ℃ of low temperature, be condensed into inspissated juice again, obtain the black concentrated medlar juice that this product is used, again black concentrated medlar juice and existing soy sauce are blent, make black matrimony vine soy sauce,
Its process of blending is: by 1 kilogram of the fresh high-quality matrimony vine selecting, clean, drain moisture, with colloid mill quick crashing pulping, then add the water of 20 times of materials, add ascorbic acid 0.1% and the citric acid 0.15% of total feed liquid weight ratio simultaneously, stir, heat after 90 ℃ of lixiviate 3min, coarse filtration is removed pericarp, the residues such as seed, use again centrifuge with the centrifugal 15min of 6000r/min, extracting centrifugal liquid, with obtaining even orange red juice after 400 order filter-cloth filterings, juice is placed in fermentation tank, sealing, heating was boiled after 30 minutes, adjusting temperature in tank is 90-95 ℃, insulation nature was placed fermentation after 4-5 hour, adjusting temperature is 65-75 ℃ again, continue nature and place fermentation 48-72 hour, from fermentation tank bottom, emit fermenting mixture, filter, obtain fermented black matrimony vine juice, with 50-60 ℃ of low temperature, be condensed into 5 kilograms of black concentrated medlar juices again, again 1 kilogram of black concentrated medlar juice is blended in 20 kilograms of existing soy sauce.
2. a production method for black matrimony vine soy sauce, is characterized in that it comprises following sequential steps:
(1) select the fresh fruit of Chinese wolfberry that matter is thick, fruit is loose, well-done, wash away surperficial silt impurity, drain moisture;
(2) fruit of Chinese wolfberry that drains moisture is inserted to colloid mill quick crashing pulping;
(3) slurry is added to the water of 20 times, add ascorbic acid 0.1% and the citric acid 0.15% of total feed liquid weight ratio simultaneously, after stirring, heat 90 ℃ of lixiviate 3min and carry out coarse filtration, remove after the residues such as pericarp, seed, obtain leaching liquor;
(4) use centrifuge with the centrifugal 15min of 6000r/min leaching liquor, extracting centrifugal liquid, after filtering, obtains even orange red juice with 400 order industrial filter cloths;
(5) orange red juice is placed in fermentation tank, sealing, heating was boiled after 30 minutes, adjusting temperature is that 90-95 ℃ of insulation nature placed fermentation after 4-5 hour, adjusting temperature is the 65-75 ℃ of lasting fermentation 48-72 hour that naturally places again, from fermentation tank bottom, emit fermenting mixture, filter, obtain fermented black matrimony vine juice;
(6) juice is adopted 50-60 ℃ of low temperature be condensed into inspissated juice, obtain black concentrated medlar juice;
(7) black concentrated medlar juice and existing soy sauce are blent, made black matrimony vine soy sauce.
3. the production method of a kind of black matrimony vine soy sauce according to claim 2, it is characterized in that, its process of blending is by 1 kilogram of the fresh high-quality matrimony vine selecting, clean, drain moisture, with colloid mill quick crashing pulping, then add the water of 20 times of materials, add ascorbic acid 0.1% and the citric acid 0.15% of total feed liquid weight ratio simultaneously, stir, heat after 90 ℃ of lixiviate 3min, coarse filtration is removed pericarp, the residues such as seed, use again centrifuge with the centrifugal 15min of 6000r/min, extracting centrifugal liquid, with obtaining even orange red juice after 400 order filter-cloth filterings, juice is placed in fermentation tank, sealing, heating was boiled after 30 minutes, adjusting temperature in tank is 90-95 ℃, insulation nature was placed fermentation after 4-5 hour, adjusting temperature is 65-75 ℃ again, continue nature and place fermentation 48-72 hour, from fermentation tank bottom, emit fermenting mixture, filter, obtain fermented black matrimony vine juice, with 50-60 ℃ of low temperature, be condensed into 5 kilograms of black concentrated medlar juices again, again 1 kilogram of black concentrated medlar juice is blended in 20 kilograms of existing soy sauce.
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