CN108783391A - A kind of production method of yam bean ilex pubescens health-care sauce - Google Patents
A kind of production method of yam bean ilex pubescens health-care sauce Download PDFInfo
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- CN108783391A CN108783391A CN201810858430.5A CN201810858430A CN108783391A CN 108783391 A CN108783391 A CN 108783391A CN 201810858430 A CN201810858430 A CN 201810858430A CN 108783391 A CN108783391 A CN 108783391A
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- ilex pubescens
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- unstrained spirits
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- 241001100932 Ilex pubescens Species 0.000 title claims abstract description 37
- 235000015067 sauces Nutrition 0.000 title claims abstract description 26
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
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- 238000000034 method Methods 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 14
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- 206010020772 Hypertension Diseases 0.000 abstract description 2
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- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
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- 206010061218 Inflammation Diseases 0.000 description 1
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241000219780 Pueraria Species 0.000 description 1
- 241001145025 Saussurea involucrata Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000001085 Trapa natans Species 0.000 description 1
- 206010047115 Vasculitis Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
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- 229910052802 copper Inorganic materials 0.000 description 1
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- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 235000009165 saligot Nutrition 0.000 description 1
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- 239000008107 starch Substances 0.000 description 1
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- 235000015099 wheat brans Nutrition 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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Classifications
-
- 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
- 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
-
- 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)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of production methods of yam bean ilex pubescens health-care sauce, belong to food processing field.It is characterized in that：The yam bean ilex pubescens health-care sauce, use ilex pubescens and the yam bean that health value is high for raw material, through ilex pubescens pretreatment, make the multiple working procedures such as material unstrained spirits, reconciliation, inoculation fermentation, purifying, separation concentration, sterilizing, precipitation, packaging, finished product obtained is full of nutrition, and original grows original flavor, and color, smell and taste are all good, remain the original local flavor of raw material, reduce the loss of nutritional ingredient, also there is clearing heat and detoxicating, hypertension and hyperlipemia and other effects, is a kind of green health, pure natural health-care sauce.
Description
Technical field
The present invention relates to a kind of processing methods of health-care sauce, more particularly, to a kind of system of yam bean ilex pubescens health-care sauce
Make method.
Background technology
Yam bean, also known as yam bean, husky Pueraria lobota, belong to the cultigen that root tuber can be formed during pulse family yam bean belongs to, annual or perennial twine
Around property herbaceous species plant.The root tuber of yam bean is loose, and the pure white tender refreshing succulence of meat is full of nutrition, is rich in sugar and protein, also contains
There are the various trace elements such as calcium, iron, zinc, copper, phosphorus, solarization necessary to abundant vitamin C and human body, promotes the production of body fluid to quench thirst, it is refrigerant
It reduces phlegm and internal heat, relieving alcoholism, blood pressure lowering, blood fat and other effects have cardiovascular disease fine curative effect.
Ilex pubescens：Also known as black tail fourth, frost in June etc., it is Aquifoliaceae Holly.It is a kind of conventional Chinese medicine, has cool
The effect of blood promotes blood circulation, eliminating inflammation and expelling toxin, Constipation.Clinical discovery has the symptoms such as treatment coronary heart disease, vasculitis, angina pectoris.
《Guangxi Chinese herbal medicine》It records：" clearing heat and detoxicating, swelling and pain relieving, diuresis.It controls weapons to injure, dyspnea and cough due to lung-heat, affection of exogenous wind-heat, prevent
Epidemic meningitis."
Ilex pubescens, yam bean are by people's extensive use at present, but are processed into yam bean ilex pubescens health-care sauce, have no pertinent literature report
Road and Related product listing, while be also ilex pubescens, the deep processing of yam bean provides a new way.
Invention content
The technical problem to be solved in the present invention is to provide a kind of production method of yam bean ilex pubescens health-care sauce, our legal systems
The finished product soy sauce obtained is full of nutrition, and color, smell and taste are all good, remain the original local flavor of raw material, reduce the loss of nutritional ingredient,
Also there is clearing heat and detoxicating, preventing phlegm from forming and stopping coughing and other effects.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of production method of yam bean ilex pubescens health-care sauce, which is characterized in that use following steps：
（1）Ilex pubescens pre-processes：The ilex pubescens that high-quality, nothing is gone mouldy is selected, RADIX STEMONAE, Agricus blazei and golden cicada flower is added, takes 3kg's
Ilex pubescens, the RADIX STEMONAE of 1.5kg, the Agricus blazei of 1.2kg, 0.45kg golden cicada flower, clean up, using break process, then add
Enter the cellulase of its weight 0.85%, 0.25% amylase and 0.2% ascorbic acid, be heated to 42 DEG C, united hydrolysis
55min is then fed into after carrying out defibrination in colloid mill, and ilex pubescens mixing slurry is made；
（2）Make material unstrained spirits：After yam bean is cleaned peeling, it is cut into grain, soya bean, lotus seed kernel and purple sweet potato grain are added, by 100:65:
40:30 parts by weight, moisten water 4 hours after mixing, put into high-tension apparatus, are warming up to 100 DEG C, kept for 35 minutes, until containing
Water reaches 100%, and material unstrained spirits is made；
（3）It reconciles：The ilex pubescens mixing slurry of 30 parts by weight, the material unstrained spirits of 45 parts by weight are taken, in addition the Radix changii powder of 12 parts by weight, 8
The wolfberry fruit powder of parts by weight, the bitter leaves tea juice of 5 parts by weight, mixing reconcile, add a little liquorice liquid, fructose syrup, stir evenly,
Obtain sauce unstrained spirits；
（4）Inoculation fermentation：By the aspergillus niger strain of sauce unstrained spirits access sauce unstrained spirits weight 0.8%, 0.2% aspergillus oryzae strain, be sent into bent room into
Row aerated koji making, temperature control is at 35 DEG C, and for humid control 46%, the time is 10h to get Cheng Qu；It again will be at song and a concentration of 8%
Saline solution press 1:5 ratio is added in fermentation tank, is sufficiently mixed uniformly, and karusen is made in heat-preservation fermentation 33 days；
（5）Purifying：Karusen is subjected to refluxing extraction 20min under 45 DEG C of water bath with thermostatic control environment, is cooled to room temperature, filter is filtered to obtain
Liquid and filter residue, then filter residue is added to the pure water of 3 times of its weight and carries out refluxing extraction 20min under 50 DEG C of environment, it is cooled to room
Zymotic fluid is made in temperature, filtering, merging filtrate；
（6）Separation concentration：Using nitrogen flotation method, zymotic fluid is put into floatation equipment, separation concentration is carried out, gas-liquid is set
Volume flow percentage is 65%, time 3min, and concentrate is made；
（7）Sterilizing, precipitation：Suitable syrup will be added in concentrate, stir evenly, then be placed under sunlight and be exposed to the sun, goes out
Bacterium, time are 35 days；It is then allowed to stand 10 days, takes its clarified solution, as finished product soy sauce；
（8）Packaging：Finished product soy sauce through packing after the assay was approved, storage storage.
Advantageous effect：Ilex pubescens that the present invention uses health value high and yam bean through ilex pubescens pretreatment, make for raw material
Expect the multiple working procedures such as unstrained spirits, reconciliation, inoculation fermentation, purifying, separation concentration, sterilizing, precipitation, packaging, finished product obtained is full of nutrition,
Original grows original flavor, and color, smell and taste are all good, remain the original local flavor of raw material, reduce the loss of nutritional ingredient, also has heat-clearing solution
Poison, hypertension and hyperlipemia and other effects are a kind of green health, pure natural health-care sauce.
Specific implementation mode
Embodiment 1：
A kind of production method of yam bean ilex pubescens health-care sauce, concrete operation step are：
（1）Ilex pubescens pre-processes：The ilex pubescens that high-quality, nothing is gone mouldy is selected, adder-wort, Chinese holly root and Hu shaddock ped is added, takes the hair of 4kg
Chinese ilex, the adder-wort of 2kg, the Chinese holly root of 1.2kg, 1kg Hu shaddock ped, clean up, using break process, add its weight
0.45% cellulase, 0.3% amylase and 0.25% ascorbic acid, be heated to 40 DEG C, then united hydrolysis 55min is sent
Enter after carrying out defibrination in colloid mill, ilex pubescens mixing slurry is made；
（2）Make material unstrained spirits：After yam bean is cleaned peeling, it is cut into grain, soya bean, gingko Renhe wheat bran are added, by 100:45:30:
20 parts by weight, moisten water 6 hours after mixing, put into high-tension apparatus, are warming up to 100 DEG C, kept for 25 minutes, until water content
Reach 100%, material unstrained spirits is made；
（3）It reconciles：The ilex pubescens mixing slurry of 25 parts by weight, the material unstrained spirits of 45 parts by weight are taken, in addition the green tea powder of 15 parts by weight, 8 weights
The bark of tree of heaven powder of the mother chrysanthemum juice and 7 parts by weight of part is measured, mixing reconciles, adds a little fructose liquid, stir evenly, obtain sauce unstrained spirits；
（4）Inoculation fermentation：By the aspergillus niger strain of sauce unstrained spirits access sauce unstrained spirits weight 0.55%, 0.3% aspergillus oryzae strain, be sent into bent room into
Row aerated koji making, temperature control is at 40 DEG C, and for humid control 42%, the time is 6h to get Cheng Qu；It again will be at song and a concentration of 7%
Saline solution press 1:2 ratio is added in fermentation tank, is sufficiently mixed uniformly, and karusen is made in heat-preservation fermentation 18 days；
（5）Purifying：Karusen is subjected to refluxing extraction 25min under 38 DEG C of water bath with thermostatic control environment, is cooled to room temperature, filter is filtered to obtain
Liquid and filter residue, then filter residue is added to the pure water of 2 times of its weight and carries out refluxing extraction 20min under 60 DEG C of environment, it is cooled to room
Zymotic fluid is made in temperature, filtering, merging filtrate；
（6）Separation concentration：Using nitrogen flotation method, zymotic fluid is put into floatation equipment, separation concentration is carried out, gas-liquid is set
Volume flow percentage is 80%, time 3min, and concentrate is made；
（7）Sterilizing, precipitation：Suitable syrup will be added in concentrate, stir evenly, then be placed under sunlight and be exposed to the sun, goes out
Bacterium, time are 45 days；It is then allowed to stand 10 days, takes its clarified solution, as finished product soy sauce；
（8）Packaging：Finished product soy sauce through packing after the assay was approved, storage storage.
Embodiment 2：
A kind of production method of yam bean ilex pubescens health-care sauce, concrete operation step are：
（1）Ilex pubescens pre-processes：The ilex pubescens that high-quality, nothing is gone mouldy is selected, moringa seeds, Chinese actinidia root and spina date seed is added, takes 2kg's
Ilex pubescens, the moringa seeds of 1kg, the Chinese actinidia root of 0.8kg, 0.5kg spina date seed, clean up, using break process, add it
The cellulase of weight 0.65%, 0.25% amylase and 0.2% ascorbic acid, be heated to 42 DEG C, united hydrolysis 55min, so
It is sent into colloid mill afterwards after carrying out defibrination, ilex pubescens mixing slurry is made；
（2）Make material unstrained spirits：After yam bean is cleaned peeling, it is cut into grain, soya bean, Chinese yam beans and gingko benevolence are added, by 100:55:
40:25 parts by weight, moisten water 8 hours after mixing, put into high-tension apparatus, are warming up to 100 DEG C, kept for 35 minutes, until containing
Water reaches 100%, and material unstrained spirits is made；
（3）It reconciles：The ilex pubescens mixing slurry of 30 parts by weight, the material unstrained spirits of 50 parts by weight are taken, in addition water caltrop starch, lectuce tea powder, saussurea involucrata
Flower juice and each 5 parts by weight of Fructus Schisandrae Chinensis powder, mixing reconcile, add a little liquorice liquid, stir evenly, obtain sauce unstrained spirits；
（4）Inoculation fermentation：By the aspergillus niger strain of sauce unstrained spirits access sauce unstrained spirits weight 0.58%, 0.26% aspergillus oryzae strain, it is sent into bent room
It is aerated koji-making, temperature control is at 42 DEG C, and for humid control 40%, the time is 10h to get Cheng Qu；Again will at it is bent with it is a concentration of
12% saline solution presses 1:3 ratio is added in fermentation tank, is sufficiently mixed uniformly, and karusen is made in heat-preservation fermentation 40 days；
（5）Purifying：Karusen is subjected to refluxing extraction 20min under 48 DEG C of water bath with thermostatic control environment, is cooled to room temperature, filter is filtered to obtain
Liquid and filter residue, then filter residue is added to the pure water of 3 times of its weight and carries out refluxing extraction 20min under 50 DEG C of environment, it is cooled to room
Zymotic fluid is made in temperature, filtering, merging filtrate；
（6）Separation concentration：Using nitrogen flotation method, zymotic fluid is put into floatation equipment, separation concentration is carried out, gas-liquid is set
Volume flow percentage is 70%, time 5min, and concentrate is made；
（7）Sterilizing, precipitation：Suitable syrup will be added in concentrate, stir evenly, then be placed under sunlight and be exposed to the sun, goes out
Bacterium, time are 42 days；It is then allowed to stand 15 days, takes its clarified solution, as finished product soy sauce；
（8）Packaging：Finished product soy sauce through packing after the assay was approved, storage storage.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the invention as claimed,
The covering scope of the claims in the present invention should all be belonged to.Part that the present invention does not relate to is the same as those in the prior art or can be used existing skill
Art is realized.
Claims (1)
1. a kind of production method of yam bean ilex pubescens health-care sauce, which is characterized in that use following operating procedure：
（1）Ilex pubescens pre-processes：The ilex pubescens that high-quality, nothing is gone mouldy is selected, RADIX STEMONAE, Agricus blazei and golden cicada flower is added, takes 3kg's
Ilex pubescens, the RADIX STEMONAE of 1.5kg, the Agricus blazei of 1.2kg, 0.45kg golden cicada flower, clean up, using break process, then add
Enter the cellulase of its weight 0.85%, 0.25% amylase and 0.2% ascorbic acid, be heated to 42 DEG C, united hydrolysis
55min is then fed into after carrying out defibrination in colloid mill, and ilex pubescens mixing slurry is made；
（2）Make material unstrained spirits：After yam bean is cleaned peeling, it is cut into grain, soya bean, lotus seed kernel and purple sweet potato grain are added, by 100:65:
40:30 parts by weight, moisten water 4 hours after mixing, put into high-tension apparatus, are warming up to 100 DEG C, kept for 35 minutes, until containing
Water reaches 100%, and material unstrained spirits is made；
（3）It reconciles：The ilex pubescens mixing slurry of 30 parts by weight, the material unstrained spirits of 45 parts by weight are taken, in addition the Radix changii powder of 12 parts by weight, 8
The wolfberry fruit powder of parts by weight, the bitter leaves tea juice of 5 parts by weight, mixing reconcile, add a little liquorice liquid, fructose syrup, stir evenly,
Obtain sauce unstrained spirits；
（4）Inoculation fermentation：By the aspergillus niger strain of sauce unstrained spirits access sauce unstrained spirits weight 0.8%, 0.2% aspergillus oryzae strain, be sent into bent room into
Row aerated koji making, temperature control is at 35 DEG C, and for humid control 46%, the time is 10h to get Cheng Qu；It again will be at song and a concentration of 8%
Saline solution press 1:5 ratio is added in fermentation tank, is sufficiently mixed uniformly, and karusen is made in heat-preservation fermentation 33 days；
（5）Purifying：Karusen is subjected to refluxing extraction 20min under 45 DEG C of water bath with thermostatic control environment, is cooled to room temperature, filter is filtered to obtain
Liquid and filter residue, then filter residue is added to the pure water of 3 times of its weight and carries out refluxing extraction 20min under 50 DEG C of environment, it is cooled to room
Zymotic fluid is made in temperature, filtering, merging filtrate；
（6）Separation concentration：Using nitrogen flotation method, zymotic fluid is put into floatation equipment, separation concentration is carried out, gas-liquid is set
Volume flow percentage is 65%, time 3min, and concentrate is made；
（7）Sterilizing, precipitation：Suitable syrup will be added in concentrate, stir evenly, then be placed under sunlight and be exposed to the sun, goes out
Bacterium, time are 35 days；It is then allowed to stand 10 days, takes its clarified solution, as finished product soy sauce；
（8）Packaging：Finished product soy sauce through packing after the assay was approved, storage storage.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410858A (en) * | 2015-11-28 | 2016-03-23 | 南陵百绿汇农业科技有限公司 | Making method of yam bean and citron health-care soy sauce |
| CN106262681A (en) * | 2016-08-28 | 2017-01-04 | 余芳 | A kind of manufacture method of Rhizoma Dioscoreae Cirrhosae Caulis Bambusae In Taenia health promoting soy sauce |
| CN106307459A (en) * | 2016-08-25 | 2017-01-11 | 明毅强 | Making method of nutrition and healthcare soybean sauce |
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2018
- 2018-07-31 CN CN201810858430.5A patent/CN108783391A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410858A (en) * | 2015-11-28 | 2016-03-23 | 南陵百绿汇农业科技有限公司 | Making method of yam bean and citron health-care soy sauce |
| CN106307459A (en) * | 2016-08-25 | 2017-01-11 | 明毅强 | Making method of nutrition and healthcare soybean sauce |
| CN106262681A (en) * | 2016-08-28 | 2017-01-04 | 余芳 | A kind of manufacture method of Rhizoma Dioscoreae Cirrhosae Caulis Bambusae In Taenia health promoting soy sauce |
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Application publication date: 20181113 |