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Lycium ruthenicum sauce and production method thereof

A production method and technology of black wolfberry, applied in the application, food preparation, food science and other directions, can solve the problems of difficult quality assurance of medicinal ingredients, long processing time, low efficiency, etc., and achieve the advantages of industrialized production, short production cycle, Efficient effect

Inactive Publication Date: 2014-04-16
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

As can be seen from the existing technology, the purpose is to make people supplement more nutrition to people in the mode of eating soy sauce, and enhance the health care effect. , blending and other production processes, the processing time of this process is long, time-consuming, laborious, low-efficiency, and energy-consuming, and the added edible medicinal materials are difficult to obtain quality assurance due to changes in the composition of the medicinal materials during the fermentation and aging process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Weigh 1 kg of selected fresh and high-quality wolfberry, wash it, drain off the water, quickly break it into a slurry with a colloid mill, then add 20 kg of pure water, add 21 grams of ascorbic acid and 31.5 grams of citric acid at the same time, stir well, and put it into a stainless steel tank Heat to 90°C and extract for 3 minutes, filter to remove residues such as peel and seeds, centrifuge the filtrate at 6000r / min for 15 minutes, take the centrifugate, and filter it once with a 400-mesh industrial filter cloth to obtain orange-red juice, put the juice in a fermentation tank , seal, heat and boil for 30 minutes, adjust the temperature in the tank to 90°C, keep it warm for 5 hours and leave it for fermentation for 5 hours, then adjust the temperature to 75°C, continue to leave it for 48 hours to ferment naturally, release the fermentation mixture from the bottom of the fermenter, filter, and get Ferment the black wolfberry juice, then condense it at 50 DEG C to obtai...

Embodiment 2

[0030] Weigh 1 kg of selected fresh and high-quality wolfberry, wash it, drain off the water, quickly break it into a slurry with a colloid mill, then add 20 kg of pure water, add 21 grams of ascorbic acid and 31.5 grams of citric acid at the same time, stir well, and put it into a stainless steel tank Heat to 90°C and extract for 3 minutes, filter to remove residues such as peel and seeds, centrifuge the filtrate at 6000r / min for 15 minutes, take the centrifugate, and filter it once with a 400-mesh industrial filter cloth to obtain orange-red juice, put the juice in a fermentation tank , seal, heat and boil for 30 minutes, adjust the temperature in the tank to 95°C, keep it warm for 4 hours, and then adjust the temperature to 65°C, keep it for 72 hours, release the fermentation mixture from the bottom of the fermenter, filter, and get Ferment the black wolfberry juice, then condense it at 60°C to 5 kg of black wolfberry concentrated juice, then add 1 kg of black wolfberry conc...

Embodiment 3

[0032] Weigh 1 kg of selected fresh and high-quality wolfberry, wash it, drain off the water, quickly break it into a slurry with a colloid mill, then add 20 kg of pure water, add 21 grams of ascorbic acid and 31.5 grams of citric acid at the same time, stir well, and put it into a stainless steel tank Heat to 90°C and extract for 3 minutes, filter to remove residues such as peel and seeds, centrifuge the filtrate at 6000r / min for 15 minutes, take the centrifugate, and filter it once with a 400-mesh industrial filter cloth to obtain orange-red juice, put the juice in a fermentation tank , seal, heat and boil for 30 minutes, adjust the temperature in the tank to 92°C, keep it warm for 4.5 hours, and then adjust the temperature to 70°C, keep it for 60 hours, release the fermentation mixture from the bottom of the fermenter, filter, and get Ferment the black wolfberry juice, then condense it at a low temperature of 55°C into 5 kg of black wolfberry concentrated juice, and then mix...

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PUM

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Abstract

The invention discloses lycium ruthenicum sauce. The lycium ruthenicum sauce is produced by the method comprising the following steps: fermenting lycium ruthenicum juice to obtain fermented lycium ruthenicum juice; concentrating to obtain lycium ruthenicum concentrate; and mixing with the existing sauce in ratio of 1: 20. The production method is simple, easy to carry out, short in production period, low in energy consumption and high in efficiency; the prepared sauce has no additives like hydrolyzed vegetable protein seasoning liquid, monosodium glutamate and spice, remains the taste of lyceum, is fresh, delicious and pure, and nutrient-rich, and is a beneficial and healthy seasoning.

Description

technical field [0001] The invention belongs to the field of edible deep processing, and in particular relates to a black wolfberry soy sauce and a production 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 consumer market is increasin...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L1/30A23L33/10
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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