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A kind of brewing method of citrus soy sauce

A technology of citrus and soy sauce, which is applied to the functions of food ingredients, food ingredients as taste improvers, food preparation, etc. It can solve problems such as unreasonable analysis from an economic perspective, poor comprehensive benefits of the citrus industry, and backward processing technology to achieve good comprehensiveness Utilization value, economical aroma, and the effect of preventing osteoporosis in women

Active Publication Date: 2015-10-28
HUBEI TULAOHAN FLAVORING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Citrus is the largest fruit in the world, with sweet and delicious pulp and rich nutrition. The area and output of citrus in my country ranks first in the world. During the process of eating and processing citrus, a large amount of citrus peels are produced, and the peels account for about 30% of the total weight of the fruit. 25%, usually all of it will be landfilled or incinerated, causing huge waste and environmental pollution, or it will be processed into animal feed, but it is unreasonable from an economic point of view
At present, the processing technology of domestic citrus pomace is relatively backward, and the problems of pesticide residues and bitterness in the pomace need to be further solved, resulting in a large amount of waste of pomace and poor comprehensive benefits of the citrus industry.

Method used

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  • A kind of brewing method of citrus soy sauce
  • A kind of brewing method of citrus soy sauce
  • A kind of brewing method of citrus soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Treatment of citrus peel

[0022] (1) Citrus pulp: Wash fresh citrus for 0.5 minutes, drain and peel mechanically to obtain pulp and peel, squeeze the pulp through a press, and soak every 100 parts of pomace in 100 parts by weight in a concentration of 100 parts by weight Soak in 2% salt water for 2 hours, then rinse repeatedly with running water for 15 minutes, finally add 100 parts of HCl solution with a concentration of 0.05 mol / L to the pomace, soak for 0.5 hours, boil, stir while cooking, and obtain the first liquid glue component .

[0023](2) Citrus peel: After the peeled citrus peel is mechanically crushed, in parts by weight, soak every 100 parts of the peel with 100 parts by mass of baking soda solution with a concentration of 0.1% for 5 minutes, rinse with running water for 10 minutes, and then soak in 100 Parts of saline with a mass percentage concentration of 2% for 1 hour, washed repeatedly with running water for 5 minutes, and after filtration, all wa...

Embodiment 2

[0029] 1. Treatment of citrus peel

[0030] (1) Citrus pulp residue: Wash fresh citrus for 1 min, drain and peel mechanically to obtain pulp and peel, squeeze the pulp through a press, and soak every 100 parts of fruit residue in 100 parts by weight of concentration 3 % salt water for 1.5h, and then repeatedly rinsed with running water for 10min, and finally add 100 parts of HCl solution with a concentration of 0.5mol / L to the pomace, soak for 0.5h, boil, and stir while boiling to obtain the first liquid glue component.

[0031] (2) Citrus peel: After the peeled citrus peel is mechanically crushed, in parts by weight, soak in 100 parts of the peel with 0.2% CaO solution for 10 minutes, rinse with running water for 15 minutes, and then soak in 100 parts of the peel. 1.5h in saline with a concentration of 3% by mass, rinsed repeatedly with running water for 10min, filtered, and recovered all waste liquid, extracted natural flavonoids by membrane separation method, added 100 part...

Embodiment 3

[0037] 1. Treatment of citrus peel residue:

[0038] (1) Citrus pulp residue: Wash fresh citrus for 2 minutes, drain and peel mechanically to obtain pulp and peel, squeeze the pulp through a press, and soak every 100 parts of fruit residue in 100 parts by weight of 5% by weight. % salt water for 2 hours, and then repeatedly rinsed with running water for 15 minutes, and finally added 200 parts of HCl solution with a concentration of 1mol / L to the pomace, soaked for 1 hour, boiled, and stirred while cooking to obtain the first liquid glue component.

[0039] (2) Citrus peel: After mechanically pulverizing the peeled citrus peel, in parts by weight, use 100 parts by mass of Ca(OH) with a concentration of 0.3% for every 100 parts of peel. 2 The solution was soaked for 20 minutes, rinsed with running water for 20 minutes, then soaked in 200 parts of saline with a concentration of 5% by mass for 2 hours, washed repeatedly with running water for 10 minutes, and all waste liquid was r...

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Abstract

The invention relates to a brewing method for soy sauce and particularly relates to a brewing method for citrus soy sauce. The brewing method comprises the following steps: treating citrus peel pomaces; washing fresh citruses; drying and peeling off to obtain pulp and peels; respectively preparing the pulp and the peels into liquid gel components and mixing to obtain citrus liquid gel; uniformly mixing soybean finished koji, the citrus liquid gel and saline water by adopting high salt dilution fermentation process; and then carrying out fermentation and ripening and adjusting sauce to prepare a citrus soy sauce finished product. The citrus soy sauce has a flavor of the citruses; the citrus soy sauce not only has a high citrus soy sauce, but also has various health-care functions.

Description

technical field [0001] The invention relates to a brewing method of soy sauce, and specifically designs a brewing method of citrus-flavored soy sauce. Background technique [0002] Citrus is the largest fruit in the world, with sweet and delicious pulp and rich nutrition. my country’s citrus area and output rank first in the world. During the process of eating and processing citrus, a large amount of citrus peels are produced, and the peels account for about 30% of the total weight of the fruit. 25%, usually all of it will be landfilled or incinerated, causing huge waste and environmental pollution, or it will be processed into animal feed, but it is unreasonable from an economic point of view. At present, the processing technology of domestic citrus pomace is relatively backward, and the problems of pesticide residues and bitterness in the pomace need to be further solved, resulting in a large amount of waste of pomace and poor comprehensive benefits of the citrus industry. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/238A23L1/30A23L33/10
CPCA23L27/50A23L33/00A23V2002/00A23V2200/30A23V2200/324A23V2200/308A23V2200/306A23V2200/326A23V2200/16A23V2250/2116A23V2250/208
Inventor 付彩霞郭承义王应喜杨世贵陈锡秋王箭余红波邹涛
Owner HUBEI TULAOHAN FLAVORING FOOD
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