CN110419713A - A kind of olive soy sauce and preparation method thereof - Google Patents
A kind of olive soy sauce and preparation method thereof Download PDFInfo
- Publication number
- CN110419713A CN110419713A CN201910762301.0A CN201910762301A CN110419713A CN 110419713 A CN110419713 A CN 110419713A CN 201910762301 A CN201910762301 A CN 201910762301A CN 110419713 A CN110419713 A CN 110419713A
- Authority
- CN
- China
- Prior art keywords
- olive
- parts
- soy sauce
- fruit juice
- rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000007817 Olea europaea Species 0.000 title claims abstract description 120
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 43
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 40
- 235000009566 rice Nutrition 0.000 claims abstract description 40
- 239000003651 drinking water Substances 0.000 claims abstract description 19
- 235000020188 drinking water Nutrition 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 241000209094 Oryza Species 0.000 claims description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 28
- 235000015067 sauces Nutrition 0.000 claims description 28
- 150000003839 salts Chemical class 0.000 claims description 21
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 14
- 235000015096 spirit Nutrition 0.000 claims description 14
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108010059820 Polygalacturonase Proteins 0.000 claims description 7
- 238000009825 accumulation Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 7
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 7
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 7
- 239000000284 extract Substances 0.000 claims description 7
- 238000002386 leaching Methods 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 230000007480 spreading Effects 0.000 claims description 7
- 238000003892 spreading Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 239000000725 suspension Substances 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 229930003935 flavonoid Natural products 0.000 abstract description 3
- 235000017173 flavonoids Nutrition 0.000 abstract description 3
- 150000002215 flavonoids Chemical class 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 235000010755 mineral Nutrition 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 3
- 235000013824 polyphenols Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 239000006227 byproduct Substances 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000001014 amino acid Nutrition 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 8
- 235000019198 oils Nutrition 0.000 description 8
- 235000013399 edible fruits Nutrition 0.000 description 7
- 229940088598 enzyme Drugs 0.000 description 6
- 235000002725 Olea europaea Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- -1 element Natural products 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000207836 Olea <angiosperm> Species 0.000 description 1
- 241000795633 Olea <sea slug> Species 0.000 description 1
- 241000207834 Oleaceae Species 0.000 description 1
- 108010019160 Pancreatin Proteins 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 201000001352 cholecystitis Diseases 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000000718 duodenal ulcer Diseases 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004347 intestinal mucosa Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229940055695 pancreatin Drugs 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Landscapes
- 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)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to brewing technology fields, specifically disclose a kind of olive soy sauce, are made of the raw material below according to parts by weight: 20~40 parts of olive pomace, 100~200 parts of olive fruit juice, 100~150 parts of drinking water, 5~15 parts of rice.The invention also discloses the preparation methods of the olive soy sauce.The present invention is adequately utilized in olive fruit juice and nutrition and effect substance such as amino acid, minerals, flavonoids and polyphenols abundant in olive pomace, the olive soy sauce prepared is full of nutrition, great healthcare function, it is in good taste, pass through the reasonably combined of olive fruit juice and olive pomace, it realizes and olive by-product is made full use of, and increase the overall economic efficiency of olive.
Description
Technical field
The present invention relates to brewing technology field, specifically a kind of olive soy sauce and preparation method thereof.
Background technique
Olive is Oleaceae Olea aiphyllium, is world-renowned woody oleiferous plants and fruit tree species, cultivation product
Kind has higher edible value, and the olea europaea fruit ground is added in three phase separation mainly for the production of olive oil for olea europaea fruit, point
Olive oil, olive fruit juice and olive pomace are separated out, most olives are used as extracting oil, and produced in olive processing
Fruit juice and the other parts utilization rate such as pomace it is relatively low so that olive serious waste of resources and reducing the economy of olive
Utility value.
Contain unsaturated fatty acid, vitamin A. D. E abundant, F, K and carrot in olive pericarp, pulp and fruit stone
Ingredients such as the liposoluble vitamins such as element, polyphenoils, flavonoids, polyphenol and cholesterol-free, and institute in these olea europaea fruits
The element contained has the function of reducing gastric acid, prevents that the disease such as gastritis and duodenal ulcer occurs；And bile secretion can be stimulated, swash
The vigor for changing pancreatin, makes oils degradation, is absorbed by intestinal mucosa, to reduce the generation of cholecystitis and gall stone, while can also be pre-
Anti- hypertension, reducing blood lipid, it is hypoglycemic the effects of, thus be a kind of highly beneficial fruit object for being worth and being beneficial to health.
Although olive fruit juice is bitter highly seasoned, containing 9 grams of sugar, 0.5~1.5 gram of organic acid in every 100 grams of fruit juice, protein
And amino acid 1 .2~2.4 gram, 1~1.5 gram of phenols, 1.8 grams of minerals, and contain more vitamin C, B1, B2, E, K, PP
Deng, and contain a kind of substance of antibacterial activity in olive fruit juice.
But at home and abroad used at present using pomace as fertilizer or fuel, fruit juice is arbitrarily discharged and flows into farmland or river
Stream, not only causes the pollution to environment, but also do not make effective utilization to olive pomace and fruit juice.
Summary of the invention
The purpose of the present invention is to provide a kind of olive soy sauce and preparation method thereof, to solve to mention in above-mentioned background technique
Out the problem of.
To achieve the above object, the invention provides the following technical scheme:
A kind of olive soy sauce, is made of the raw material below according to parts by weight: 20~40 parts of olive pomace, olea europaea fruit
100~200 parts of juice, 100~150 parts of drinking water, 5~15 parts of rice.
As a further solution of the present invention: it is made of the raw material below according to parts by weight: 25~35 parts of olive pomace,
120~180 parts of olive fruit juice, 110~140 parts of drinking water, 6~14 parts of rice.
As a further solution of the present invention: being made of the raw material below according to parts by weight: 30 parts of olive pomace, oily olive
150 parts of olive fruit juice, 125 parts of drinking water, 10 parts of rice.
The preparation method of the olive soy sauce, steps are as follows:
1) 90% olive fruit juice is weighed, adds 55~65min of pectinase enzymatic hydrolysis after drinking water is added；
2) olive pomace is weighed, is mixed after being crushed with complex enzyme and phosphoric acid solution, is 55~65 DEG C in temperature
Under conditions of react 5~7h；
3) it weighs after rice is cleaned and soaks in water 40~60min, drain rear 40~60min of boiling, then spread out and be cooled to temperature
Degree is 25~35 DEG C, and the steamed rice that water content is 30~35% is made；
4) spore bacteria suspension is added into steamed rice and mixes the constant temperature and humidity culture for being placed on relative humidity 95%, 38 DEG C of temperature thoroughly
22~25h of accumulation culture in case, accumulates once, then meter Qu is made with 32 DEG C of 22~25h of temperature culture again after spreading cooling out；
5) by treated in treated in step 1) olive fruit juice and step 2) olive pomace and step 4)
In rice song obtained be uniformly mixed be placed in round, be added salt water, under conditions of 35~45 DEG C ferment 10~20
Fermentation sauce unstrained spirits is made in it；
6) remaining olive fruit juice is added for the sauce unstrained spirits that will ferment and salt water impregnates leaching oil repeatedly, extracts raw sauce；
7) raw sauce is filtered, the olive soy sauce can be obtained after the incomplete residue of removal fermentation, be heated to 70
~80 DEG C, sterilization treatment is carried out, keeps that filling, packaging can be carried out after 20~30min, indices are qualified.
As a further solution of the present invention: in step 1), the volume fraction of the pectase is 0.005%.
As a further solution of the present invention: in step 2), the concentration of the phosphoric acid solution is 0.1mol/L.
As a further solution of the present invention: in step 5), the concentration of the salt water is 12~13 Baume degrees.
Compared with prior art, the beneficial effects of the present invention are:
The preparation method of the olive soy sauce is adequately utilized in olive fruit juice and ammonia abundant in olive pomace
The nutrition such as base acid, minerals, flavonoids and polyphenols and effect substance, the olive soy sauce prepared is full of nutrition, pole
Have healthcare function, it is in good taste, by the reasonably combined of olive fruit juice and olive pomace, realize to olive by-product
It makes full use of, and increases the overall economic efficiency of olive.
Specific embodiment
In order to which technical problems, technical solutions and advantages to be solved are more clearly understood, tie below
Embodiment is closed, the present invention will be described in further detail.It should be appreciated that specific embodiment described herein is only used to solve
The present invention is released, is not intended to limit the present invention.
Embodiment 1
A kind of olive soy sauce, is made of the raw material below according to parts by weight: 20 parts of olive pomace, olive fruit juice
100 parts, 100 parts of drinking water, 5 parts of rice.
In the present embodiment, the preparation method of the olive soy sauce, steps are as follows:
1) 90% olive fruit juice is weighed, adds pectinase enzymatic hydrolysis 55min after drinking water is added, the pectase
Volume fraction is 0.005%；
2) olive pomace is weighed, is mixed after being crushed with complex enzyme and phosphoric acid solution, the item for being 55 DEG C in temperature
5h is reacted under part, the concentration of the phosphoric acid solution is 0.1mol/L；
3) weigh rice clean after soak in water 40min, drain rear boiling 40min, then spread out be cooled to temperature be 25 DEG C,
The steamed rice that water content is 30% is made；
4) spore bacteria suspension is added into steamed rice and mixes the constant temperature and humidity culture for being placed on relative humidity 95%, 38 DEG C of temperature thoroughly
Accumulation culture 22h in case, accumulates once, then meter Qu is made with 32 DEG C of temperature culture 22h again after spreading cooling out；
5) by treated in treated in step 1) olive fruit juice and step 2) olive pomace and step 4)
In rice song obtained be uniformly mixed be placed in round, be added salt water, ferment under conditions of 35 DEG C 10 days be made send out
Ferment sauce unstrained spirits, the concentration of the salt water are 12 Baume degrees；
6) remaining olive fruit juice is added for the sauce unstrained spirits that will ferment and salt water impregnates leaching oil repeatedly, extracts raw sauce；
7) raw sauce is filtered, the olive soy sauce can be obtained after the incomplete residue of removal fermentation, be heated to 70
DEG C, sterilization treatment is carried out, keeps that filling, packaging can be carried out after 20min, indices are qualified.
Embodiment 2
A kind of olive soy sauce, is made of the raw material below according to parts by weight: 25 parts of olive pomace, olive fruit juice
120 parts, 110 parts of drinking water, 6 parts of rice.
In the present embodiment, the preparation method of the olive soy sauce, steps are as follows:
1) 90% olive fruit juice is weighed, adds pectinase enzymatic hydrolysis 58min after drinking water is added, the pectase
Volume fraction is 0.005%；
2) olive pomace is weighed, is mixed after being crushed with complex enzyme and phosphoric acid solution, the item for being 58 DEG C in temperature
5.5h is reacted under part, the concentration of the phosphoric acid solution is 0.1mol/L；
3) weigh rice clean after soak in water 45min, drain rear boiling 45min, then spread out be cooled to temperature be 28 DEG C,
The steamed rice that water content is 31% is made；
4) spore bacteria suspension is added into steamed rice and mixes the constant temperature and humidity culture for being placed on relative humidity 95%, 38 DEG C of temperature thoroughly
Accumulation culture 23h in case, accumulates once, then meter Qu is made with 32 DEG C of temperature culture 23h again after spreading cooling out；
5) by treated in treated in step 1) olive fruit juice and step 2) olive pomace and step 4)
In rice song obtained be uniformly mixed be placed in round, be added salt water, ferment under conditions of 38 DEG C 12 days be made send out
Ferment sauce unstrained spirits, the concentration of the salt water are 12.5 Baume degrees；
6) remaining olive fruit juice is added for the sauce unstrained spirits that will ferment and salt water impregnates leaching oil repeatedly, extracts raw sauce；
7) raw sauce is filtered, the olive soy sauce can be obtained after the incomplete residue of removal fermentation, be heated to 72
DEG C, sterilization treatment is carried out, keeps that filling, packaging can be carried out after 22min, indices are qualified.
Embodiment 3
A kind of olive soy sauce, is made of the raw material below according to parts by weight: 30 parts of olive pomace, olive fruit juice
150 parts, 125 parts of drinking water, 10 parts of rice.
In the present embodiment, the preparation method of the olive soy sauce, steps are as follows:
1) 90% olive fruit juice is weighed, adds pectinase enzymatic hydrolysis 60min after drinking water is added, the pectase
Volume fraction is 0.005%；
2) olive pomace is weighed, is mixed after being crushed with complex enzyme and phosphoric acid solution, the item for being 60 DEG C in temperature
6h is reacted under part, the concentration of the phosphoric acid solution is 0.1mol/L；
3) weigh rice clean after soak in water 500min, drain rear boiling 50min, then spread out be cooled to temperature be 30
DEG C, the steamed rice that water content is 33% is made；
4) spore bacteria suspension is added into steamed rice and mixes the constant temperature and humidity culture for being placed on relative humidity 95%, 38 DEG C of temperature thoroughly
Accumulation culture 23h in case, accumulates once, then meter Qu is made with 32 DEG C of temperature culture 23h again after spreading cooling out；
5) by treated in treated in step 1) olive fruit juice and step 2) olive pomace and step 4)
In rice song obtained be uniformly mixed be placed in round, be added salt water, ferment under conditions of 40 DEG C 15 days be made send out
Ferment sauce unstrained spirits, the concentration of the salt water are 13 Baume degrees；
6) remaining olive fruit juice is added for the sauce unstrained spirits that will ferment and salt water impregnates leaching oil repeatedly, extracts raw sauce；
7) raw sauce is filtered, the olive soy sauce can be obtained after the incomplete residue of removal fermentation, be heated to 75
DEG C, sterilization treatment is carried out, keeps that filling, packaging can be carried out after 25min, indices are qualified.
Embodiment 4
A kind of olive soy sauce, is made of the raw material below according to parts by weight: 35 parts of olive pomace, olive fruit juice
180 parts, 140 parts of drinking water, 14 parts of rice.
In the present embodiment, the preparation method of the olive soy sauce, steps are as follows:
1) 90% olive fruit juice is weighed, adds pectinase enzymatic hydrolysis 63min after drinking water is added, the pectase
Volume fraction is 0.005%；
2) olive pomace is weighed, is mixed after being crushed with complex enzyme and phosphoric acid solution, the item for being 63 DEG C in temperature
6h is reacted under part, the concentration of the phosphoric acid solution is 0.1mol/L；
3) weigh rice clean after soak in water 55min, drain rear boiling 55min, then spread out be cooled to temperature be 33 DEG C,
The steamed rice that water content is 30~35% is made；
4) spore bacteria suspension is added into steamed rice and mixes the constant temperature and humidity culture for being placed on relative humidity 95%, 38 DEG C of temperature thoroughly
Accumulation culture for 24 hours, is accumulated once, then meter Qu is made for 24 hours with 32 DEG C of temperature culture again after spreading cooling out in case；
5) by treated in treated in step 1) olive fruit juice and step 2) olive pomace and step 4)
In rice song obtained be uniformly mixed be placed in round, be added salt water, ferment under conditions of 43 DEG C 18 days be made send out
Ferment sauce unstrained spirits, the concentration of the salt water are 13 Baume degrees；
6) remaining olive fruit juice is added for the sauce unstrained spirits that will ferment and salt water impregnates leaching oil repeatedly, extracts raw sauce；
7) raw sauce is filtered, the olive soy sauce can be obtained after the incomplete residue of removal fermentation, be heated to 78
DEG C, sterilization treatment is carried out, keeps that filling, packaging can be carried out after 28min, indices are qualified.
Embodiment 5
A kind of olive soy sauce, is made of the raw material below according to parts by weight: 40 parts of olive pomace, olive fruit juice
200 parts, 150 parts of drinking water, 15 parts of rice.
In the present embodiment, the preparation method of the olive soy sauce, steps are as follows:
1) 90% olive fruit juice is weighed, adds pectinase enzymatic hydrolysis 65min after drinking water is added, the pectase
Volume fraction is 0.005%；
2) olive pomace is weighed, is mixed after being crushed with complex enzyme and phosphoric acid solution, the item for being 65 DEG C in temperature
7h is reacted under part, the concentration of the phosphoric acid solution is 0.1mol/L；
3) weigh rice clean after soak in water 60min, drain rear boiling 60min, then spread out be cooled to temperature be 35 DEG C,
The steamed rice that water content is 35% is made；
4) spore bacteria suspension is added into steamed rice and mixes the constant temperature and humidity culture for being placed on relative humidity 95%, 38 DEG C of temperature thoroughly
Accumulation culture 25h in case, accumulates once, then meter Qu is made with 32 DEG C of temperature culture 25h again after spreading cooling out；
5) by treated in treated in step 1) olive fruit juice and step 2) olive pomace and step 4)
In rice song obtained be uniformly mixed be placed in round, be added salt water, ferment under conditions of 45 DEG C 20 days be made send out
Ferment sauce unstrained spirits, the concentration of the salt water are 13 Baume degrees；
6) remaining olive fruit juice is added for the sauce unstrained spirits that will ferment and salt water impregnates leaching oil repeatedly, extracts raw sauce；
7) raw sauce is filtered, the olive soy sauce can be obtained after the incomplete residue of removal fermentation, be heated to 80
DEG C, sterilization treatment is carried out, keeps that filling, packaging can be carried out after 30min, indices are qualified.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (7)
1. a kind of olive soy sauce, which is characterized in that be made of the raw material below according to parts by weight: olive pomace 20~40
Part, 100~200 parts of olive fruit juice, 100~150 parts of drinking water, 5~15 parts of rice.
2. olive soy sauce according to claim 1, which is characterized in that be made of the raw material below according to parts by weight: oil
25~35 parts of olive pomace, 120~180 parts of olive fruit juice, 110~140 parts of drinking water, 6~14 parts of rice.
3. olive soy sauce according to claim 2, which is characterized in that be made of the raw material below according to parts by weight: oil
30 parts of olive pomace, 150 parts of olive fruit juice, 125 parts of drinking water, 10 parts of rice.
4. a kind of preparation method of the olive soy sauce as described in claims 1 to 3 is any, which is characterized in that steps are as follows:
1) 90% olive fruit juice is weighed, adds 55~65min of pectinase enzymatic hydrolysis after drinking water is added；
2) olive pomace is weighed, is mixed after being crushed with complex enzyme and phosphoric acid solution, the item for being 55~65 DEG C in temperature
5~7h is reacted under part；
3) it weighs after rice is cleaned and soaks in water 40~60min, drain rear 40~60min of boiling, then spread out and be cooled to temperature and be
25~35 DEG C, the steamed rice that water content is 30~35% is made；
4) it spore bacteria suspension is added into steamed rice mixes thoroughly and be placed on relative humidity 95%, in 38 DEG C of temperature of constant temperature and humidity incubator
Accumulation 22~25h of culture, accumulates once, then meter Qu is made with 32 DEG C of 22~25h of temperature culture again after spreading cooling out；
It 5) will be in treated in treated in step 1) olive fruit juice and step 2) olive pomace and step 4)
Rice song obtained is uniformly mixed and is placed in round, and salt water is added, and ferments 10~20 days and makes under conditions of 35~45 DEG C
Must ferment sauce unstrained spirits；
6) remaining olive fruit juice is added for the sauce unstrained spirits that will ferment and salt water impregnates leaching oil repeatedly, extracts raw sauce；
7) raw sauce is filtered, the olive soy sauce can be obtained after the incomplete residue of removal fermentation, be heated to 70~80
DEG C, sterilization treatment is carried out, keeps that filling, packaging can be carried out after 20~30min, indices are qualified.
5. the preparation method of olive soy sauce according to claim 4, which is characterized in that in step 1), the pectase
Volume fraction be 0.005%.
6. the preparation method of olive soy sauce according to claim 5, which is characterized in that in step 2), the phosphoric acid is molten
The concentration of liquid is 0.1mol/L.
7. the preparation method of olive soy sauce according to claim 6, which is characterized in that in step 5), the salt water
Concentration is 12~13 Baume degrees.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910762301.0A CN110419713A (en) | 2019-08-19 | 2019-08-19 | A kind of olive soy sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910762301.0A CN110419713A (en) | 2019-08-19 | 2019-08-19 | A kind of olive soy sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110419713A true CN110419713A (en) | 2019-11-08 |
Family
ID=68416776
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910762301.0A Pending CN110419713A (en) | 2019-08-19 | 2019-08-19 | A kind of olive soy sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110419713A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004344006A (en) * | 2003-05-20 | 2004-12-09 | Sanyo Shoji Kk | Brewed and fermented seasoning having rich taste |
| CN101319183A (en) * | 2008-06-10 | 2008-12-10 | 罗建军 | Method for brewing fermentation of olive wine with fruit juice and residue of olive |
| CN106591093A (en) * | 2017-01-21 | 2017-04-26 | 湖北工业大学 | Olive vinegar preparing method |
| CN106858552A (en) * | 2017-01-21 | 2017-06-20 | 湖北工业大学 | A kind of preparation method of the olive sauce rich in carotenoid |
| CN108719941A (en) * | 2018-08-27 | 2018-11-02 | 四川大学 | The method to be made soy sauce using olive fruit juice |
| CN109363146A (en) * | 2018-12-30 | 2019-02-22 | 重庆油橄榄集团有限公司 | The method to be made soy sauce using olive fruit leaf |
-
2019
- 2019-08-19 CN CN201910762301.0A patent/CN110419713A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004344006A (en) * | 2003-05-20 | 2004-12-09 | Sanyo Shoji Kk | Brewed and fermented seasoning having rich taste |
| CN101319183A (en) * | 2008-06-10 | 2008-12-10 | 罗建军 | Method for brewing fermentation of olive wine with fruit juice and residue of olive |
| CN106591093A (en) * | 2017-01-21 | 2017-04-26 | 湖北工业大学 | Olive vinegar preparing method |
| CN106858552A (en) * | 2017-01-21 | 2017-06-20 | 湖北工业大学 | A kind of preparation method of the olive sauce rich in carotenoid |
| CN108719941A (en) * | 2018-08-27 | 2018-11-02 | 四川大学 | The method to be made soy sauce using olive fruit juice |
| CN109363146A (en) * | 2018-12-30 | 2019-02-22 | 重庆油橄榄集团有限公司 | The method to be made soy sauce using olive fruit leaf |
Non-Patent Citations (1)
| Title |
|---|
| 张华玲等: "鲜油橄榄果渣的主要化学成分分析", 《中国油脂》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102551028A (en) | Method for preparing suaeda salsa biogenetic salt | |
| CN104366618A (en) | Concentrated sea-buckthorn clear juice and preparation method thereof | |
| CN106636214B (en) | Ginkgo testa fermentation liquor and preparation method and application thereof | |
| CN104945526A (en) | Method for extracting polysaccharide from okra | |
| CN107384692A (en) | A kind of deep working method that fruit drink and fruit wine are prepared by fruit and natural plants fermentation | |
| CN103627514A (en) | Method for extracting grape seed oil from grape seeds | |
| CN107446780A (en) | A kind of passion fruit health liquor and preparation method thereof | |
| CN100569275C (en) | A kind of oil-solvent extraction of Rhizoma Zingiberis Recens extract | |
| CN104892146B (en) | A kind of fertilizer for being applied to the strong fruiting period of orange tree and applying and preparation method thereof | |
| CN110317708A (en) | A kind of olive vinegar and preparation method thereof | |
| CN109529404B (en) | Method for preparing polyphenol extract by using rose dregs of red double petals | |
| CN108741025A (en) | A kind of preparation method of rose concentrate | |
| CN111732998A (en) | Method for extracting noni seed oil with high oil yield without solvent | |
| CN107446692A (en) | Utilize the integrated approach of melon seeds edible health oil in August | |
| CN103932325A (en) | Grape juice beverage | |
| CN106883038A (en) | A kind of grape special fertilizer and preparation method thereof | |
| CN110419713A (en) | A kind of olive soy sauce and preparation method thereof | |
| CN103005555A (en) | Method for processing seed melon condensed juice | |
| CN104738446A (en) | Preparing methods of red raspberry seed extract product and red raspberry polymerization fruit juice and applications thereof | |
| CN107801989A (en) | A kind of red pears composite enzyme of dandelion and preparation method thereof | |
| CN1593156A (en) | Preparation method of composite humic acid | |
| CN103205342B (en) | Rice wine with geckos and Taibai-tea and preparation method thereof | |
| CN106380324A (en) | Method for preparing organic fertilizer special for Chinese wampee fruit trees and prepared organic fertilizer | |
| KR20110012047A (en) | Method for manufacturing health food containing enzyme, and health food | |
| CN109232122A (en) | A kind of high disease-resistant oil tea plantation fertilizer and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191108 |
|
| RJ01 | Rejection of invention patent application after publication |