CN104605326A

CN104605326A - Processing method for sophora fruit soy sauce

Info

Publication number: CN104605326A
Application number: CN201510068628.XA
Authority: CN
Inventors: 刘永
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-02-10
Filing date: 2015-02-10
Publication date: 2015-05-13

Abstract

The invention discloses a processing method for sophora fruit soy sauce. The sophora fruit soy sauce is formed by mixing the following components in parts by weight: 100 parts by weight of steamed soybeans, 20-25 parts by weight of sophora fruit slurry, 10-20 parts by weight of bran, 10-12 parts by weight of table salt, and 4-6 parts by weight of koji seeds. The sophora fruit soy sauce is prepared by the following steps: preparing the raw materials, pre-treating the soybeans, mixing, inoculating, fermenting, squeezing, filtering, sterilizing and packaging. The sophora fruit soy sauce provided by the invention has the advantages of being stable in quality, wide in edible aspects, simple in production process and easy to grasp; the finished soy sauce is mellow in smell, delicious, bright in colour, and rich in nutrition, as well as has the effects of clearing heat, purging fire, cooling blood, achieving hemostasis, moistening liver, nourishing blood, softening blood vessels, reducing blood pressure, and the like.

Description

The processing method of Fructus Sophorae soy sauce

Technical field

The present invention relates to a kind of processing method of soy sauce, referring in particular to a kind of take the Fructus Sophorae as the method for Raw material processing soy sauce.

Background technology

The Fructus Sophorae: the dry flower and alabastrum, the ripening fruits that are legume Chinese scholartree is the Chinese medicine that China commonly uses." book on Chinese herbal medicine asks former " is recorded: " Fructus Sophorae profit liver is nourished blood.Control infantile malnutrition due to digestive disturbances or intestinalparasites, malignant boil, bloody flux, collapse blood; Nucleon in its angle, mends brain, desinsection." Fructus Sophorae bitter, cold in nature.Return liver, large intestine channel.There are clearing heat-fire, blood cooling and hemostatic functions.Have blood in stool for intestines heat, hemorrhoid swell hemorrhage, the headache of liver heat, dizzy hot eyes.The main component of the Fructus Sophorae is the compositions such as flavonoids, alkaloids, triterpenes, amino acid and carbohydrate, wherein isoflavones and flavonols and methods of glycosides content higher.At present, Fructus Sophorae major part is processed to medicine, and is raw material with the Fructus Sophorae, is processed into the daily edible soy sauce flavoring of people, there is not yet relevant report and launch.

Summary of the invention

Technical problem to be solved by this invention take the Fructus Sophorae as raw material, adopts the step processing Fructus Sophorae soy sauce such as raw material preparation, combined inoculation, fermentation, make soy sauce have the health-care efficacy such as clearing heat-fire, cooling blood and hemostasis of the Fructus Sophorae.

The technical solution adopted for the present invention to solve the technical problems:

A processing method for Fructus Sophorae soy sauce, is characterized in that adopting following steps:

A, raw material prepare: select the Fructus Sophorae without disease and pest, clean up rear disintegrating apparatus to pull an oar, add the pectase of the cleaning rear amylase of Fructus Sophorae weight 0.06-0.08%, the cellulase of 0.1-0.2% and 0.01-0.02% again, united hydrolysis 50-60min under the environment of 38-42 DEG C, make Fructus Sophorae slurries, by complex enzyme process, the more nutriment of raw material can be separated out;

B, soya bean pretreatment: soya bean is put into its weight 2-3 water doubly, soak 18-20 hour, remove impurity, be filtered dry after rinsing well, put into digesting apparatus and cook, cooling after taking out;

C, mixing, inoculation: get the soya bean after cooking 100 weight portion, Fructus Sophorae slurries 20-25 weight portion, wheat bran 10-20 weight portion, salt 10-12 weight portion, plant bent 4-6 weight portion, fully mix, make sauce unstrained spirits;

D, fermentation: adopt syllogic fermentation process, detailed process is, prior fermentation temperature is 16-20 DEG C, and fermentation time is 10-12 days; Mid-term, fermentation temperature be 24-26 DEG C, Lu Shi yeast-inoculated amount was sauce unstrained spirits weight 1-1.5%, and lactobacillus inoculum amount is sauce unstrained spirits weight 0.2-0.3%, fermentation 15-20 days; Later stage fermentation temperature is 32-35 DEG C, and fermentation time is 20-25 days, obtained ripe sauce unstrained spirits, and syllogic fermentation method can make raw material fully change into active component;

E, squeezing, filtration: dropped in filter press by ripe sauce unstrained spirits, below press filtration to sauce unstrained spirits water content to 25% weight ratio, filtrate staticly settles 6-8 days, then through plate and frame filter press press filtration, obtained Fructus Sophorae soy sauce;

F, sterilization: by Fructus Sophorae soy sauce sterilization 7-8min under 80-85 DEG C of environment;

G, packaging: packed with food-grade packing container by the Fructus Sophorae soy sauce after sterilization, through after the assay was approved, enter in drying, ventilated environment and store.

Beneficial effect: Fructus Sophorae soy sauce provided by the invention has stay in grade, eats wide, that manufacture craft is simply easy to grasp advantage, finished product soy sauce makings sweet-smelling, tasty, bright in colour, nutritious, there is clearing heat-fire, cooling blood and hemostasis, profit liver are nourished blood, softening blood vessel, the effect such as hypotensive.

Detailed description of the invention

Embodiment one: a kind of processing method of Fructus Sophorae soy sauce, adopts following steps:

A, raw material prepare: select the Fructus Sophorae of 10kg without disease and pest, clean up rear disintegrating apparatus to pull an oar, add the pectase of the amylase of 0.006kg, the cellulase of 0.01kg and 0.001kg again, united hydrolysis 60min under the environment of 38 DEG C, make Fructus Sophorae slurries, by complex enzyme process, the more nutriment of raw material can be separated out;

B, soya bean pretreatment: water 10kg soya bean being put into 20kg, soak 20 hours, removes impurity, be filtered dry, put into digesting apparatus and cook after rinsing well, cooling after taking out;

C, mixing, inoculation: get the soya bean 10kg after cooking, Fructus Sophorae slurries 2kg, wheat bran 1kg, salt 1kg, plant bent 0.4kg, fully mix, make sauce unstrained spirits;

D, fermentation: get the fermentation of 10kg sauce unstrained spirits, adopt syllogic fermentation process, detailed process is, prior fermentation temperature is 16 DEG C, and fermentation time is 12 days; Mid-term, fermentation temperature was 24 DEG C, added the Lu Shi yeast of 0.1kg, the lactic acid bacteria of 0.02kg, fermented 20 days; Later stage fermentation temperature is 32 DEG C, and fermentation time is 25 days, obtained ripe sauce unstrained spirits, and syllogic fermentation method can make raw material fully change into active component;

E, squeezing, filtration: dropped in filter press by ripe sauce unstrained spirits, below press filtration to sauce unstrained spirits water content to 25% weight ratio, filtrate staticly settles 6 days, then through plate and frame filter press press filtration, obtained Fructus Sophorae soy sauce;

F, sterilization: by Fructus Sophorae soy sauce sterilization 8min under 80 DEG C of environment;

Embodiment two: a kind of processing method of Fructus Sophorae soy sauce, it adopts following steps:

A, raw material prepare: select the Fructus Sophorae, the smilax of 2kg, the giant knotweed of 1kg of 7kg without disease and pest, mix obtained mixed material, clean up rear disintegrating apparatus to pull an oar, the amylase of 7g, the cellulase of 15g and 1.5 pectase, under the environment of 40 DEG C, united hydrolysis 55min, makes Fructus Sophorae slurries, makes Fructus Sophorae slurries, by complex enzyme process, the more nutriment of raw material can be separated out;

B, soya bean pretreatment: the water putting into 25kg after being mixed with 1kg black soya bean by 9kg soya bean, soak 19 hours, removes impurity, be filtered dry, put into digesting apparatus and cook after rinsing well, cooling after taking out;

C, mixing, inoculation: get the soya bean 10kg after cooking, Fructus Sophorae slurries 2.3kg, peameal 2kg, water caltrop starch 2kg, wheat bran 1.5kg, salt 1.1kg, plant bent 0.5kg, fully mix, make sauce unstrained spirits;

D, fermentation: get the fermentation of 10kg sauce unstrained spirits, adopt syllogic fermentation process, detailed process is, prior fermentation temperature is 18 DEG C, and fermentation time is 11 days; Mid-term, fermentation temperature was 25 DEG C, added the Lu Shi yeast of 0.12kg, the lactic acid bacteria of 0.025kg, fermented 18 days; Later stage fermentation temperature is 34 DEG C, and fermentation time is 22 days, obtained ripe sauce unstrained spirits, and syllogic fermentation method can make raw material fully change into active component;

E, squeezing, filtration: dropped in filter press by ripe sauce unstrained spirits, below press filtration to sauce unstrained spirits water content to 25% weight ratio, filtrate staticly settles 7 days, then through plate and frame filter press press filtration, obtained Fructus Sophorae soy sauce;

F, sterilization: by Fructus Sophorae soy sauce sterilization 7.5min under 82 DEG C of environment;

Embodiment three: a kind of processing method of Fructus Sophorae soy sauce, it adopts following steps:

A, raw material prepare: select 8kg and mix obtained mixed material without the Fructus Sophorae of disease and pest, the cymose buckwheat rhizome of Huai Shan, 0.5kg of 1kg, the radix cynanchi bungei of 0.5kg, clean up rear disintegrating apparatus to pull an oar, add the amylase of 8g, the cellulase of 20g and 2 pectase, united hydrolysis 50min under the environment of 42 DEG C, make Fructus Sophorae slurries, make Fructus Sophorae slurries, by complex enzyme process, the more nutriment of raw material can be separated out;

B, soya bean pretreatment: water 8kg soya bean, 1kg broad bean, 1kg cowpea being put into 30kg after mixing, soak 18 hours, removes impurity, be filtered dry, put into digesting apparatus and cook after rinsing well, cooling after taking out;

C, mixing, inoculation: get the soya bean 10kg after cooking, Fructus Sophorae slurries 2.5kg, burdock powder 1.5kg, wheat bran 2kg, radix polygonati officinalis powder 1kg, salt 1.2kg, plant bent 0.5kg, fully mix, make sauce unstrained spirits;

D, fermentation: get the fermentation of 10kg sauce unstrained spirits, adopt syllogic fermentation process, detailed process is, prior fermentation temperature is 20 DEG C, and fermentation time is 10 days; Mid-term, fermentation temperature was 26 DEG C, added the Lu Shi yeast of 0.15kg, the lactic acid bacteria of 0.03kg, fermented 15 days; Later stage fermentation temperature is 35 DEG C, and fermentation time is 20 days, obtained ripe sauce unstrained spirits, and syllogic fermentation method can make raw material fully change into active component;

E, squeezing, filtration: dropped in filter press by ripe sauce unstrained spirits, below press filtration to sauce unstrained spirits water content to 25% weight ratio, filtrate staticly settles 8 days, then through plate and frame filter press press filtration, obtained Fructus Sophorae soy sauce;

F, sterilization: by Fructus Sophorae soy sauce sterilization 7min under 85 DEG C of environment;

The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims

1. a processing method for Fructus Sophorae soy sauce, it adopts following steps:

A, raw material prepare: select the Fructus Sophorae without disease and pest, clean up rear disintegrating apparatus to pull an oar, add the pectase of the cleaning rear amylase of Fructus Sophorae weight 0.06-0.08%, the cellulase of 0.1-0.2% and 0.01-0.02% again, under the environment of 38-42 DEG C, united hydrolysis 50-60min, makes Fructus Sophorae slurries;

D, fermentation: adopt syllogic fermentation process, detailed process is, prior fermentation temperature is 16-20 DEG C, and fermentation time is 10-12 days; Mid-term, fermentation temperature be 24-26 DEG C, Lu Shi yeast-inoculated amount was sauce unstrained spirits weight 1-1.5%, and lactobacillus inoculum amount is sauce unstrained spirits weight 0.2-0.3%, fermentation 15-20 days; Later stage fermentation temperature is 32-35 DEG C, and fermentation time is 20-25 days, obtained ripe sauce unstrained spirits;