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Fermented black medlar soy and preparation method thereof

A production method and technology of black wolfberry, applied in the field of food processing, can solve the problems of long production cycle, difficult to make soy sauce products, complicated process, etc., and achieve the effects of high reducing sugar content, improved antioxidant effect, and easy digestion and absorption.

Inactive Publication Date: 2014-04-02
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production cycle is long and the process is complicated, which makes it difficult to make some beneficial fruits, vegetables and medicinal materials into a soy sauce product with good taste and nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0025] Put 1 kg of fermented black wolfberry in a casserole, add 30 kg of water, boil it over a warm fire, and boil it into 10 kg of black wolfberry juice, then add 1 kg of black wolfberry juice to 10 kg of existing brewed soy sauce, seal it, and store it on 8- The fermented black wolfberry soy sauce was obtained by aging for 35 days at 10°C.

[0026] Fermented black wolfberry juice instead of hydrolyzed vegetable protein seasoning liquid and other food additives to prepare soy sauce, color: brown, shiny; body: clear, no sediment; taste: delicious, salty and sweet, mellow. Amino acid, reducing sugar and other index content can fully meet the national standard.

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PUM

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Abstract

The invention discloses fermented black medlar soy and a preparation method thereof. The fermented black medlar soy is prepared by mixing fermented black medlar decoction with existing fermented soy according to a mixing ratio of 1 to 10. The preparation method comprises the following steps: boiling fermented black medlar in an earthenware cooking pot to obtain the decoction, mixing the decoction with the existing soy, sealing, and ageing in an environment at 8-10 DEG C for 35 days to obtain the fermented black medlar soy. The fermented black medlar soy prepared by the method is high in amino acid and reducing sugar content, delicious in mouth feel and rich in fragrance, and is a healthcare seasoning favorable for being eaten by patients with cardiovascular and cerebrovascular diseases, hyperglycemia and hyperlipemia.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to an edible condiment, in particular to a fermented black wolfberry soy sauce and a preparation method thereof. Background technique [0002] As a kind of cooking seasoning, soy sauce has a long history in my country and Southeast Asian countries, and it is also a major feature of edible seasoning in my country. Traditional seasonings are widely used and consumed in a large amount. At present, there are many kinds of soy sauce on the market. Brewed soy sauce and formulated soy sauce are the main parts of the market. Brewed soy sauce has a long history of production in my country and has a unique process. The main body is made of beans and wheat grains and fermented by microorganisms , it is rich in nutrition and delicious in taste, especially the development of bio-fermentation technology, so that the brewing industry of soy sauce presents an industry with rich characteristics, and the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L1/29A23L27/50A23L33/00
CPCA23L33/105A23L27/50A23V2002/00
Inventor 张志年其他发明人请求不公开姓名
Owner 徐州绿之野生物食品有限公司
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