CN105707834A - Making method for hawthorn pleurotus citrinopileatus fruit bacterium soybean sauce - Google Patents
Making method for hawthorn pleurotus citrinopileatus fruit bacterium soybean sauce Download PDFInfo
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Abstract
The invention provides a making method for hawthorn pleurotus citrinopileatus fruit bacterium soybean sauce. The hawthorn golden mushroom fruit bacterium soybean sauce is made from hawthorn fruits and pleurotus citrinopileatus through the steps of pleurotus citrinopileatus extraction solution preparation, raw material pretreatment, filtering, enzyme treatment, filtering, soybean pretreatment, mixing, inoculation, fermentation, squeezing, filtering, sterilization, packaging and the like. Hawthorn fruits are soaked and pulped through the pleurotus citrinopileatus extraction solution, losses of hawthorn nutrients are avoided, complex phosphoesterasum is performed on the hawthorn pulp, the hawthorn fruit utilization rate is greatly increased, steam fixation is performed on the hawthorn fruits, microorganisms on the surface of the hawthorns can be killed, the taste of the finished soybean sauce can be improved, and the quality of the finished soybean sauce is improved. The hawthorn pleurotus citrinopileatus fruit bacterium soybean sauce has the advantages that the quality is stable, and the method is simple and easy to implement; the finished soybean sauce is mellow in smell and balanced in nutrient and has the health care effects of achieving nourishing and strength, resisting cancer, diminishing inflammation, strengthening the brain, strengthening the body, preventing aging and cancer and the like.
Description
Technical field
The present invention relates to the brewing method of a kind of soy sauce, refer in particular to a kind of brewing method with Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce.
Background technology
Fructus Crataegi: have another name called fruit, Fructus Pyri Pashiae, the mature fruit of Rosaceae Crataegus deciduous tree Fructus Crataegi, sweet in the mouth, micro-acid warm in nature in mountain.Edible plants, stone fruit, matter is hard, and sarcocarp is thin, and taste is micro-sour and astringent." daily book on Chinese herbal medicine " is recorded: " relieving dyspepsia is amassed, and row stagnation of QI, stomach invigorating width diaphragm, disappear blood mass at the hypochondrium block." Fructus Crataegi energy prevention and cure of cardiovascular disease, there is expansion blood vessel, heart tonifying, increase coronary flow, improve heart vigor, stimulating central nervous system system, reduce blood pressure and cholesterol, vessel softening and diuresis and sedation；Prevent and treat arteriosclerosis, anti-aging, anticancer effect.
Pleurotus citrinopileatus, cry again goldentop mushroom, Pleurotus citrinopileatus etc., Pleurotus citrinopileatus delicious flavour, nutritious, containing protein, the multiple nutritional components such as vitamin and mineral, wherein amino acid content is particularly abundant, according to mensuration, every 100g Pleurotus citrinopileatus dry product is containing aspartic acid 1.89g, threonine 1.01g, serine 1.04g, glutamic acid 3.83g, glycine 1.06g, alanine 1.32g, valine 1.67g, methionine 1.02g, isoleucine 0.84g, leucine 1.31g, tyrosine 0.64g, phenylalanine 0.83g, lysine 1.01g, histidine 0.49g, arginine 1.06g, proline 0.96g, total amino acids 20.13g, have and reduce blood pressure, reduce cholesterol level, strengthening by means of tonics, anticancer antiinflammatory, effect of the strong body of brain-strengthening.
Development along with science and technology, Fructus Crataegi, Pleurotus citrinopileatus are processed to the products such as tea, beverage, cake, a kind of health promoting soy sauce and preparation method thereof such as patent disclosure that application number is 201410383372.7, this health promoting soy sauce is with Fructus Crataegi, Sha Jiang etc. for raw material, through the step such as raw material pulverizing, drying is prepared from, the course of processing of raw material also exists raw material nutrient substance and runs off more, the problem that raw material utilization efficiency is not high.
Summary of the invention
The present invention to solve to be run off more, problem that utilization ratio is not high at course of processing Middle nutrition material with Fructus Crataegi, Pleurotus citrinopileatus, the brewing method of a kind of Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce is provided, this Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce is with Fructus Crataegi, Pleurotus citrinopileatus for primary raw material, prepare through Pleurotus citrinopileatus extracting solution, raw material preparation, combined inoculation, the step such as fermentation are brewageed and are formed, and finished product Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce has Fructus Crataegi, the strengthening by means of tonics of Pleurotus citrinopileatus, anticancer antiinflammatory, the strong body of brain-strengthening, the health-care effect such as anti-aging, anticancer.
The technical solution adopted for the present invention to solve the technical problems:
The brewing method of a kind of Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce, it is characterised in that described brewing method adopts following steps:
A. prepared by Pleurotus citrinopileatus extracting solution: 10kg Pleurotus citrinopileatus, 4kg arrowhead, 2kg Flos Lonicerae, the 2kg Flos Sophorae Immaturus are placed in the water of 32kg and are decocted after carrying out clear water drip washing, chopping, decoct temperature to control to be 87 DEG C, time controls as 50min, repeat to decoct 3 times, each decoction liquor is mixed, under the environment of 74 DEG C, it is concentrated into the 20% of original volume, prepares Pleurotus citrinopileatus extracting solution and Pleurotus citrinopileatus filtering residue；
B. raw material prepares: select fresh Fructus Crataegi, Fructus Rosae Normalis, chicken feet pears, Fructus Ligustri Lucidi, by the 10kg Fructus Crataegi after enucleation, 2kg Fructus Rosae Normalis, 2kg chicken feet pears, 1kg Fructus Ligustri Lucidi mix homogeneously is cleaned, complete with the steam of 125 DEG C after chopping, complete 18s, put into after completing and the Pleurotus citrinopileatus extracting solution of 12kg carries out soak 100min, carry out after immersion pulling an oar with disintegrating apparatus, prepare hawthorn slurry, the cellulase of 0.08kg is added in 10kg hawthorn slurry, the pectase of 0.03kg, united hydrolysis 80min under the environment of 50 DEG C, filter through 150 eye mesh screens, prepare Fructus Crataegi juice and Fructus Crataegi slag；
C. Semen Glycines pretreatment: 10kg Semen Glycines, 2kg Rhizoma amorphophalli, 2kg are put in the water of 27kg after avenging bean mixing, soak 12h, remove impurity, it is filtered dry after rinsing well, putting in digesting apparatus and cook, after taking-up, cooling is squeezed into Semen Glycines mud, and adds the Radix Codonopsis Convolvulaceae powder of the Fructus Crataegi juice of 5kg, the Radix Cynanchi Auriculati powder of 2kg, 1kg in 10kg Semen Glycines mud, mixing and stirring, prepares Semen Glycines moulded pottery not yet put in a kiln to bake；
D. mixing, inoculation: take Semen Glycines moulded pottery not yet put in a kiln to bake 10kg, Fructus Crataegi slag 4kg, Folium Viticis Negundo powder 2kg, Folium Schisandrae Chinensis powder 2kg, powder of Folium Mori 1kg, poplar bloassom powder 1kg, leaf of Cerasus humilis Bunge powder 1kg, Fructus Hordei Germinatus powder 1kg, Sal 1.6kg, yeast inoculation 1kg, it is sufficiently mixed, stir, make beans unstrained spirits；
E. fermentation: adopting syllogic fermentation process, detailed process is, prior fermentation temperature is 23 DEG C, and fermentation time is 15 days；After primary fermentation terminates, adding the lactic acid bacteria hanging melon powder, 1kg Japanese raisintree fruit powder, the yeast of 0.8kg, 0.06kg of the Pleurotus citrinopileatus filtering residue of 4.5kg, 2kg in 10kg beans unstrained spirits, fermentation temperature is 35 DEG C, ferments 25 days；Later stage adds the Pleurotus citrinopileatus extracting solution of the Fructus Crataegi juice of 3kg, 2kg in 10kg beans unstrained spirits, stirs, and fermentation temperature is 38 DEG C, and fermentation time is 30 days, prepares ripe beans unstrained spirits；
F. squeezing, filtration: being put in pressure filter by maturation beans unstrained spirits, filter pressing is to beans unstrained spirits water content to 15%, and filtrate staticly settles 8 days, then through filter press filter pressing, prepare Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce；
G. sterilization: sterilize 25s by Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce under 120 DEG C of environment；
H. packaging: the Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce food stage packing container after sterilization pack, through after the assay was approved, enters in dry, ventilated environment and store.
Beneficial effect: Fructus Crataegi is adopted Pleurotus citrinopileatus extracting solution to carry out soaking making beating by the present invention, avoid the loss of Fructus Crataegi nutrient substance, hawthorn slurry is carried out compound enzyme process, substantially increase the utilization rate of Fructus Crataegi, Fructus Crataegi is carried out steam beating, the microorganism on Fructus Crataegi surface can either be killed, the mouthfeel of finished product soy sauce can be improved again, promote the quality of finished product soy sauce, Fructus Crataegi Pleurotus citrinopileatus provided by the invention fruit bacterium soy sauce has stay in grade, method is simply prone to the advantage grasped, finished product soy sauce makings sweet-smelling, balanced in nutrition, there is strengthening by means of tonics, anticancer antiinflammatory, the strong body of brain-strengthening, anti-aging, anticancer health-care effect such as grade.
Detailed description of the invention
Embodiment one:
The brewing method of a kind of Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce, it is characterised in that described brewing method adopts following steps:
A. prepared by Pleurotus citrinopileatus extracting solution: 10kg Pleurotus citrinopileatus, 4kg arrowhead, 2kg Flos Lonicerae, the 2kg Flos Sophorae Immaturus are placed in the water of 32kg and are decocted after carrying out clear water drip washing, chopping, decoct temperature to control to be 87 DEG C, time controls as 50min, repeat to decoct 3 times, each decoction liquor is mixed, under the environment of 74 DEG C, it is concentrated into the 20% of original volume, prepares Pleurotus citrinopileatus extracting solution and Pleurotus citrinopileatus filtering residue；
B. raw material prepares: select fresh Fructus Crataegi, Fructus Rosae Normalis, chicken feet pears, Fructus Ligustri Lucidi, by the 10kg Fructus Crataegi after enucleation, 2kg Fructus Rosae Normalis, 2kg chicken feet pears, 1kg Fructus Ligustri Lucidi mix homogeneously is cleaned, complete with the steam of 125 DEG C after chopping, complete 18s, put into after completing and the Pleurotus citrinopileatus extracting solution of 12kg carries out soak 100min, carry out after immersion pulling an oar with disintegrating apparatus, prepare hawthorn slurry, the cellulase of 0.08kg is added in 10kg hawthorn slurry, the pectase of 0.03kg, united hydrolysis 80min under the environment of 50 DEG C, filter through 150 eye mesh screens, prepare Fructus Crataegi juice and Fructus Crataegi slag；
C. Semen Glycines pretreatment: 10kg Semen Glycines, 2kg Rhizoma amorphophalli, 2kg are put in the water of 27kg after avenging bean mixing, soak 12h, remove impurity, it is filtered dry after rinsing well, putting in digesting apparatus and cook, after taking-up, cooling is squeezed into Semen Glycines mud, and adds the Radix Codonopsis Convolvulaceae powder of the Fructus Crataegi juice of 5kg, the Radix Cynanchi Auriculati powder of 2kg, 1kg in 10kg Semen Glycines mud, mixing and stirring, prepares Semen Glycines moulded pottery not yet put in a kiln to bake；
D. mixing, inoculation: take Semen Glycines moulded pottery not yet put in a kiln to bake 10kg, Fructus Crataegi slag 4kg, Folium Viticis Negundo powder 2kg, Folium Schisandrae Chinensis powder 2kg, powder of Folium Mori 1kg, poplar bloassom powder 1kg, leaf of Cerasus humilis Bunge powder 1kg, Fructus Hordei Germinatus powder 1kg, Sal 1.6kg, yeast inoculation 1kg, it is sufficiently mixed, stir, make beans unstrained spirits；
E. fermentation: adopting syllogic fermentation process, detailed process is, prior fermentation temperature is 23 DEG C, and fermentation time is 15 days；After primary fermentation terminates, adding the lactic acid bacteria hanging melon powder, 1kg Japanese raisintree fruit powder, the yeast of 0.8kg, 0.06kg of the Pleurotus citrinopileatus filtering residue of 4.5kg, 2kg in 10kg beans unstrained spirits, fermentation temperature is 35 DEG C, ferments 25 days；Later stage adds the Pleurotus citrinopileatus extracting solution of the Fructus Crataegi juice of 3kg, 2kg in 10kg beans unstrained spirits, stirs, and fermentation temperature is 38 DEG C, and fermentation time is 30 days, prepares ripe beans unstrained spirits；
F. squeezing, filtration: being put in pressure filter by maturation beans unstrained spirits, filter pressing is to beans unstrained spirits water content to 15%, and filtrate staticly settles 8 days, then through filter press filter pressing, prepare Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce；
G. sterilization: sterilize 25s by Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce under 120 DEG C of environment；
H. packaging: the Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce food stage packing container after sterilization pack, through after the assay was approved, enters in dry, ventilated environment and store.
Embodiment two:
The brewing method of a kind of Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce, it is characterised in that described brewing method adopts following steps:
A. prepared by Pleurotus citrinopileatus extracting solution: 10kg Pleurotus citrinopileatus, 3kg Coprinus comatus, 2kg Pholiota nameko, 2kg Armillariella mellea, 1kg Lentinus Edodes are placed in the citric acid solution that concentration is 3% of 30kg and are decocted after carrying out clear water drip washing, chopping, decoct temperature to control to be 80 DEG C, time controls as 60min, repeat to decoct 4 times, each decoction liquor is mixed, under the environment of 72 DEG C, it is concentrated into the 18% of original volume, prepares Pleurotus citrinopileatus extracting solution and Pleurotus citrinopileatus filtering residue；
B. raw material prepares: select fresh Fructus Crataegi, birch-leaf pear, wild country melon, Fructus Elaeagni Angustifoliae, by the 10kg Fructus Crataegi after enucleation, 3kg birch-leaf pear, 2kg wild country melon, 2kg Fructus Elaeagni Angustifoliae mix homogeneously is cleaned, blanching 30s is carried out with in the warm water that temperature is 85 DEG C after chopping, put into after blanching and the Pleurotus citrinopileatus extracting solution of 14kg carries out soak 80min, carry out after immersion pulling an oar with disintegrating apparatus, prepare hawthorn slurry, the cellulase of 0.07kg is added in 10kg hawthorn slurry, the pectase of 0.04kg, the protease of 0.02kg, united hydrolysis 70min under the environment of 52 DEG C, filter through 170 eye mesh screens, prepare Fructus Crataegi juice and Fructus Crataegi slag；
C. Semen Glycines pretreatment: by the water putting into 22kg after 10kg Semen Glycines, 3kg Herba Cichorii, 2kg Semen Canavaliae, the mixing of 2kg Chinese yam beans, soak 15h, remove impurity, it is filtered dry after rinsing well, putting in digesting apparatus and cook, after taking-up, cooling is squeezed into Semen Glycines mud, and adds the gooseberry juice of the Fructus Crataegi juice of 6kg, the golden Radix Morinae Bulleyanae powder of 2kg, the Radix Changii powder of 2kg, 1kg in 10kg Semen Glycines mud, mixing and stirring, prepares Semen Glycines moulded pottery not yet put in a kiln to bake；
D. mixing, inoculation: take Semen Glycines moulded pottery not yet put in a kiln to bake 10kg, Fructus Crataegi slag 5kg, poplar bloassom powder 2kg, oriental cherry powder 2kg, sieve burlap leaf powder 1kg, Herba Artemisiae Scopariae powder 1kg, Herba Portulacae powder 1kg, black corn flour 1kg, Folium Capsici powder 1kg, Sal 1.8kg, yeast inoculation 1.2kg; it is sufficiently mixed; stir, make beans unstrained spirits；
E. fermentation: adopting syllogic fermentation process, detailed process is, prior fermentation temperature is 25 DEG C, and fermentation time is 14 days；After primary fermentation terminates, adding the lactic acid bacteria of the Pleurotus citrinopileatus filtering residue of 5.1kg, the blackberry powder of 2kg, 1kg fire spine powder, the Vitis Amurensis powder of 1kg, the Rubus Tosaefulins powder of 1kg, the yeast of 0.7kg, 0.09kg in 10kg beans unstrained spirits, fermentation temperature is 32 DEG C, ferments 28 days；Later stage adds the sub-juice of sheep milk of the Fructus Crataegi juice of 3.5kg, the Pleurotus citrinopileatus extracting solution of 2kg, 2kg in 10kg beans unstrained spirits, stirs, and fermentation temperature is 36 DEG C, and fermentation time is 20 days, prepares ripe beans unstrained spirits；
F. squeezing, filtration: being put in pressure filter by maturation beans unstrained spirits, filter pressing is to beans unstrained spirits water content to 18%, and filtrate staticly settles 10 days, then through filter press filter pressing, prepare Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce；
G. sterilization: sterilize 18s by Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce under 125 DEG C of environment；
H. packaging: the Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce food stage packing container after sterilization pack, through after the assay was approved, enters in dry, ventilated environment and store.
Embodiment three:
The brewing method of a kind of Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce, it is characterised in that described brewing method adopts following steps:
A. prepared by Pleurotus citrinopileatus extracting solution: 10kg Pleurotus citrinopileatus, 3kg Pleurotus eryngii, 2kg spring mushroom, 2kg pine mushroom, 1kg Agaricus Bisporus are decocted in being placed in the sodium ascorbate solution that concentration is 2.6% of 28kg after carrying out clear water drip washing, chopping, decoct temperature to control to be 90 DEG C, time controls as 30min, repeat to decoct 5 times, each decoction liquor is mixed, under the environment of 76 DEG C, it is concentrated into the 12% of original volume, prepares Pleurotus citrinopileatus extracting solution and Pleurotus citrinopileatus filtering residue；
B. raw material prepares: select fresh Fructus Crataegi, soft game theory, U.S. dense melon, acid pears, Maca, by the 10kg Fructus Crataegi after enucleation, 4kg soft game theory, the U.S. dense melon of 2kg, 1kg acid pears, 1kg Maca mix homogeneously is cleaned, complete with the steam of 135 DEG C after chopping, complete 10s, put into after completing and the Pleurotus citrinopileatus extracting solution of 18kg carries out soak 70min, carry out after immersion pulling an oar with disintegrating apparatus, prepare hawthorn slurry, the cellulase of 0.3kg is added in 10kg hawthorn slurry, the pectase of 0.3kg, united hydrolysis 75min under the environment of 48 DEG C, filter through 160 eye mesh screens, prepare Fructus Crataegi juice and Fructus Crataegi slag；
C. Semen Glycines pretreatment: by 10kg Semen Glycines, 3kg Rhizoma Steudnerae Henryanae block, 3kg Fructus Arctii block, 1kg Jerusalem artichoke block, 1kg Carlina acaulis block put in the selenium-rich water that concentration is 8% of 25kg, soak 10h, remove impurity, it is filtered dry after rinsing well, putting in digesting apparatus and cook, after taking-up, cooling is squeezed into Semen Glycines mud, and adds the Fructus Crataegi juice of 4.8kg, 3kg Vitis Amurensis powder, 3kg Fructus Ananadis comosi certain kind of berries juice, 1kg Flos Camelliae Japonicae pollen, 1kg Radix Paeoniae pollen in 10kg Semen Glycines mud, mixing and stirring, prepares Semen Glycines moulded pottery not yet put in a kiln to bake；
D. mixing, inoculation: take Semen Glycines moulded pottery not yet put in a kiln to bake 10kg, Fructus Crataegi slag 5.8kg, ear powder 3kg, Herba Portulacae powder 2kg, black rice flour 2kg, Rhizoma Polygonati powder 2kg, Rhizoma Polygonati Odorati powder 2kg, Herba Houttuyniae powder 1kg, Herba Sedi powder 1kg, bean Folium pyri powder 1kg, leaf of Broussonetia papyrifera (L.) L.Her.ex Vent. powder 1kg, Sal 1.5kg, yeast inoculation 1.3kg, it is sufficiently mixed, stir, make beans unstrained spirits；
E. fermentation: adopting syllogic fermentation process, detailed process is, prior fermentation temperature is 27 DEG C, and fermentation time is 14 days；After primary fermentation terminates, adding the lactic acid bacteria of the Pleurotus citrinopileatus filtering residue of 4.8kg, the Caulis et Folium Brassicae capitatae juice of 3kg, the Herb Gynostemmae Pentaphylli juice of 2kg, the Fructus rhois chinensis leaf powder of 1kg, the Herba Capsellae powder of 1kg, the yeast of 0.8kg, 0.15kg in 10kg beans unstrained spirits, fermentation temperature is 33 DEG C, ferments 27 days；Later stage adds the linseed meal of the Fructus Crataegi juice of 3kg, the oatmeal of 2kg, the Pleurotus citrinopileatus extracting solution of 2kg, the Herba Inulae cappae powder of 1kg, 1kg Lycium ruthenicum Murr. powder, 1kg in 10kg beans unstrained spirits, stirs, and fermentation temperature is 39 DEG C, and fermentation time is 22 days, prepares ripe beans unstrained spirits；
F. squeezing, filtration: being put in pressure filter by maturation beans unstrained spirits, filter pressing is to beans unstrained spirits water content to 13.8%, and filtrate staticly settles 12 days, then through filter press filter pressing, prepare Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce；
G. sterilization: sterilize 18s by Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce under 130 DEG C of environment；
H. packaging: the Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce food stage packing container after sterilization pack, through after the assay was approved, enters in dry, ventilated environment and store.
Embodiment 4:
The brewing method of a kind of Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce, it is characterised in that described brewing method adopts following steps:
A. prepared by Pleurotus citrinopileatus extracting solution: 10kg Pleurotus citrinopileatus, 5kg Pleurotus ostreatus, 2kg Volvariella volvacea (Bull.Ex Franch.) Singer．, 2kg Flammulina velutipes, 1kg Pleurotus geesteranus, 0.5kg Agaricus blazei Murrill, 0.5kg Antrodia Camphorata are placed in the water of 35kg and are decocted after carrying out clear water drip washing, chopping, decoct temperature to control to be 82 DEG C, time controls as 60min, repeat to decoct 5 times, each decoction liquor is mixed, under the environment of 78 DEG C, it is concentrated into the 9% of original volume, prepares Pleurotus citrinopileatus extracting solution and Pleurotus citrinopileatus filtering residue；
B. raw material prepares: select fresh Fructus Crataegi, Ilex cornuta Lindl. fruit, Cerasus humilis Bunge, Fructus Elaeagni, ground fruit, by the 10kg Fructus Crataegi after enucleation, 3kg Ilex cornuta Lindl. fruit, 2kg Cerasus humilis Bunge, 2kg Fructus Elaeagni, the ground fruit mix homogeneously of 2kg is cleaned, complete with the steam of 132 DEG C after chopping, complete 18s, put into after completing and the Pleurotus citrinopileatus extracting solution of 15kg carries out soak 60min, carry out after immersion pulling an oar with disintegrating apparatus, prepare hawthorn slurry, the cellulase of 0.5kg is added in 10kg hawthorn slurry, the pectase of 0.28kg, the amylase of 0.02kg, united hydrolysis 40min under the environment of 55 DEG C, filter through 180 eye mesh screens, prepare Fructus Crataegi juice and Fructus Crataegi slag；
C. Semen Glycines pretreatment: by the water putting into 30kg after 10kg Semen Glycines, 6kg Semen Phaseoli, 2kg Semen vignae sinensis, the mixing of 2kg Radix Adenophorae (Radix Glehniae) block, soak 18h, remove impurity, it is filtered dry after rinsing well, putting in digesting apparatus and cook, after taking-up, cooling is squeezed into Semen Glycines mud, and adds the Germinatus Pleioblasti powder of the Fructus Crataegi juice of 5.5kg, the calophyllum inophyllum powder of 3kg, 2kg Fructus Fici powder, the mangosteen powder of 2kg, 1kg in 10kg Semen Glycines mud, mixing and stirring, prepares Semen Glycines moulded pottery not yet put in a kiln to bake；
D. mixing, inoculation: take Semen Glycines moulded pottery not yet put in a kiln to bake 10kg, Fructus Crataegi slag 5.2kg, Bulbus Lilii powder 4kg, Amylum Puerariae Radicis 2kg, Folium Chrysanthemi powder 1kg, Radix Campanumoeae powder 1kg, moringa seeds powder 1kg, Seeds of Trichosanthes kirilowii powder 1kg, Herba Passiflorae Foetidae powder 1kg, Sal 1.8kg, yeast inoculation 1.3kg, it is sufficiently mixed, stir, make beans unstrained spirits；
E. fermentation: adopting syllogic fermentation process, detailed process is, prior fermentation temperature is 29 DEG C, and fermentation time is 16 days；After primary fermentation terminates; the lactic acid bacteria of the Pleurotus citrinopileatus filtering residue of 5.5kg, the fiery Folium jujubae powder of 3kg, the Radix Ilicis Pernyi leaf powder of 3kg, the Radix Paeoniae pollen of 2kg, 2kg green tea powder, the pollen of leading a cow of 1kg, the yeast of 0.7kg, 0.25kg is added in 10kg beans unstrained spirits; fermentation temperature is 34 DEG C, ferments 28 days；Later stage adds the Fructus Crataegi juice of 2.5kg in 10kg beans unstrained spirits, the Pleurotus citrinopileatus extracting solution of 1.8kg, the Sucus Eriobotryae of 1kg, the Rubus corchorifolius Linn. f. juice of 1kg, 1kg sting certain kind of berries juice, stirs, and fermentation temperature is 32 DEG C, and fermentation time is 25 days, prepares ripe beans unstrained spirits；
F. squeezing, filtration: being put in pressure filter by maturation beans unstrained spirits, filter pressing is to beans unstrained spirits water content to 10%, and filtrate staticly settles 20 days, is filtered then through diatomite filter, prepare Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce；
G. sterilization: sterilize 8min by Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce under 85 DEG C of environment；
H. packaging: the Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce food stage packing container after sterilization pack, through after the assay was approved, enters in dry, ventilated environment and store.
Embodiment 5:
The brewing method of a kind of Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce, it is characterised in that described brewing method adopts following steps:
A. prepared by Pleurotus citrinopileatus extracting solution: 10kg Pleurotus citrinopileatus, 3kg JIGU, 2kg mushroom, 2kg Lentinus Edodes, 1kg Pleurotus sajor-caju are placed in the citric acid solution that concentration is 8% of 30kg and are decocted after carrying out clear water drip washing, chopping, decoct temperature to control to be 92 DEG C, time controls as 25min, repeat to decoct 4 times, each decoction liquor is mixed, under the environment of 78 DEG C, it is concentrated into the 16% of original volume, prepares Pleurotus citrinopileatus extracting solution and Pleurotus citrinopileatus filtering residue；
B. raw material prepares: select fresh Fructus Crataegi, Fractus Eriobotryae, Herba tetragoniae, indigo fruit, rose hip, Prunus armeniaca L.var.ansu Maxim., by the 10kg Fructus Crataegi after enucleation, 6kg Folium Eriobotryae, 4kg Herba tetragoniae, 2kg indigo fruit, 1kg rose hip, 1kg Prunus armeniaca L.var.ansu Maxim. mix homogeneously is cleaned, complete with the steam of 128 DEG C after chopping, complete 15s, put into after completing and the Pleurotus citrinopileatus extracting solution of 13kg carries out soak 90min, carry out after immersion pulling an oar with disintegrating apparatus, prepare hawthorn slurry, the cellulase of 0.6kg is added in 10kg hawthorn slurry, the pectase of 0.4kg, united hydrolysis 75min under the environment of 48 DEG C, filter through 170 eye mesh screens, prepare Fructus Crataegi juice and Fructus Crataegi slag；
C. Semen Glycines pretreatment: 10kg Semen Glycines, 4kg Semen sojae atricolor, 3kg Semen phaseoli radiati are put in the water of 25kg, soak 12h, remove impurity, it is filtered dry after rinsing well, putting in digesting apparatus and cook, after taking-up, cooling is squeezed into Semen Glycines mud, and adds the Fructus Citri Sarcodactylis ginseng powder of the Fructus Crataegi juice of 3kg, 2kg Fructus Mori, 1kg Semen Ginkgo juice, the taro juice of 1kg, the Radix Paeoniae Alba powder of 1kg, 1kg in 10kg Semen Glycines mud, mixing and stirring, prepares Semen Glycines moulded pottery not yet put in a kiln to bake；
D. mixing, inoculation: take Semen Glycines moulded pottery not yet put in a kiln to bake 10kg, Fructus Crataegi slag 4.7kg, coixlacrymajobi powder 2.5kg, water caltrop starch 2kg, water chestnut starch 2kg, lotus-seed-heart powder 1kg, Herba Cistanches powder 1kg, Pleurotus citrinopileatus Sing (Pleurotus ulmarius (Bull. Ex Fr.) Quel.) powder 1kg, Cortex Moutan powder 1kg, Sal 1.4kg, yeast inoculation 0.75kg, it is sufficiently mixed, stir, make beans unstrained spirits；
E. fermentation: adopting syllogic fermentation process, detailed process is, prior fermentation temperature is 22 DEG C, and fermentation time is 18 days；After primary fermentation terminates, adding the lactic acid bacteria of the Pleurotus citrinopileatus filtering residue of 3.8kg, the blood skin vegetable powder of 3kg, the Folium Ilicis Purpureae powder of 2kg, the Herba Dendrobii leaf powder of 2kg, the snake gourd powder of 1kg, the yeast of 0.9kg, 0.5kg in 10kg beans unstrained spirits, fermentation temperature is 33 DEG C, ferments 24 days；Later stage adds the Phyllanthus emblica L. juice of the Fructus Crataegi juice of 2kg, the Pleurotus citrinopileatus extracting solution of 1.5kg, the Abelmoschus esculentus juice of 1kg, the gold bead fruit juice of 1kg, 1kg in 10kg beans unstrained spirits, stirs, and fermentation temperature is 38 DEG C, and fermentation time is 30 days, prepares ripe beans unstrained spirits；
F. squeezing, filtration: being put in pressure filter by maturation beans unstrained spirits, filter pressing is to beans unstrained spirits water content to 12.7%, and filtrate staticly settles 15 days, then through filter press filter pressing, prepare Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce；
G. sterilization: sterilize 15s by Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce under 132 DEG C of environment；
H. packaging: the Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce food stage packing container after sterilization pack, through after the assay was approved, enters in dry, ventilated environment and store.
Part that the present invention does not relate to is all same as the prior art maybe can adopt prior art to be realized.
Claims (1)
1. the brewing method of a Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce, it is characterised in that adopt following method steps:
A. prepared by Pleurotus citrinopileatus extracting solution: 10kg Pleurotus citrinopileatus, 4kg arrowhead, 2kg Flos Lonicerae, the 2kg Flos Sophorae Immaturus are placed in the water of 32kg and are decocted after carrying out clear water drip washing, chopping, decoct temperature to control to be 87 DEG C, time controls as 50min, repeat to decoct 3 times, each decoction liquor is mixed, under the environment of 74 DEG C, it is concentrated into the 20% of original volume, prepares Pleurotus citrinopileatus extracting solution and Pleurotus citrinopileatus filtering residue；
B. raw material prepares: select fresh Fructus Crataegi, Fructus Rosae Normalis, chicken feet pears, Fructus Ligustri Lucidi, by the 10kg Fructus Crataegi after enucleation, 2kg Fructus Rosae Normalis, 2kg chicken feet pears, 1kg Fructus Ligustri Lucidi mix homogeneously is cleaned, complete with the steam of 125 DEG C after chopping, complete 18s, put into after completing and the Pleurotus citrinopileatus extracting solution of 12kg carries out soak 100min, carry out after immersion pulling an oar with disintegrating apparatus, prepare hawthorn slurry, the cellulase of 0.08kg is added in 10kg hawthorn slurry, the pectase of 0.03kg, united hydrolysis 80min under the environment of 50 DEG C, filter through 150 eye mesh screens, prepare Fructus Crataegi juice and Fructus Crataegi slag；
C. Semen Glycines pretreatment: 10kg Semen Glycines, 2kg Rhizoma amorphophalli, 2kg are put in the water of 27kg after avenging bean mixing, soak 12h, remove impurity, it is filtered dry after rinsing well, putting in digesting apparatus and cook, after taking-up, cooling is squeezed into Semen Glycines mud, and adds the Radix Codonopsis Convolvulaceae powder of the Fructus Crataegi juice of 5kg, the Radix Cynanchi Auriculati powder of 2kg, 1kg in 10kg Semen Glycines mud, mixing and stirring, prepares Semen Glycines moulded pottery not yet put in a kiln to bake；
D. mixing, inoculation: take Semen Glycines moulded pottery not yet put in a kiln to bake 10kg, Fructus Crataegi slag 4kg, Folium Viticis Negundo powder 2kg, Folium Schisandrae Chinensis powder 2kg, powder of Folium Mori 1kg, poplar bloassom powder 1kg, leaf of Cerasus humilis Bunge powder 1kg, Fructus Hordei Germinatus powder 1kg, Sal 1.6kg, yeast inoculation 1kg, it is sufficiently mixed, stir, make beans unstrained spirits；
E. fermentation: adopting syllogic fermentation process, detailed process is, prior fermentation temperature is 23 DEG C, and fermentation time is 15 days；After primary fermentation terminates, adding the lactic acid bacteria hanging melon powder, 1kg Japanese raisintree fruit powder, the yeast of 0.8kg, 0.06kg of the Pleurotus citrinopileatus filtering residue of 4.5kg, 2kg in 10kg beans unstrained spirits, fermentation temperature is 35 DEG C, ferments 25 days；Later stage adds the Pleurotus citrinopileatus extracting solution of the Fructus Crataegi juice of 3kg, 2kg in 10kg beans unstrained spirits, stirs, and fermentation temperature is 38 DEG C, and fermentation time is 30 days, prepares ripe beans unstrained spirits；
F. squeezing, filtration: being put in pressure filter by maturation beans unstrained spirits, filter pressing is to beans unstrained spirits water content to 15%, and filtrate staticly settles 8 days, then through filter press filter pressing, prepare Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce；
G. sterilization: sterilize 25s by Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce under 120 DEG C of environment；
H. packaging: the Fructus Crataegi Pleurotus citrinopileatus fruit bacterium soy sauce food stage packing container after sterilization pack, through after the assay was approved, enters in dry, ventilated environment and store.
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| CN106213444A (en) * | 2016-07-27 | 2016-12-14 | 陆川县万意食品有限公司 | A kind of soy sauce and preparation method thereof |
| CN107467615A (en) * | 2017-07-30 | 2017-12-15 | 李情民 | The processing method of red raspberry blood circulation promoting pill fruits and vegetables soy sauce |
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