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Preparation method of semen lablab album and roselle sauce

A production method and technology of roselle, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve problems such as products that have not been seen on the market, and achieve easy mastery of the production process, improvement of taste, and production process simple effect

Inactive Publication Date: 2017-09-15
安徽智联管理咨询有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the continuous development of science and technology, white lentils and roselle can be processed at a higher level. Of course, the health-care soy sauce processed from white lentil leaves and roselle leaves has not yet been seen on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1. A method for preparing white lentil roselle soy sauce, characterized in that the following steps are adopted:

[0019] a. Preparation of roselle extract: Rinse fresh roselle and stevia leaves with water and extract them in a 3% vitamin C solution twice their weight. The extraction temperature is controlled to 80°C, and the time is controlled to 28min, repeat Extract 3 times, mix the extracts of each time, and concentrate them to 20% of the original volume at 60°C to prepare roselle, stevia extract and roselle and stevia filter residue;

[0020] b. Preparation of raw materials: select fresh white lentils, wash the white lentils, chop them and then use steam at 130°C for 12s, then put them in 76% roselle extract and soak for 40min, soak After beating with crushing equipment, white lentil milk is prepared, and 0.3% cellulase and 0.06% pectinase are added to the white lentil milk. The combined hydrolysis is carried out at 42°C for 55 minutes and passed through a 120-mesh sie...

Embodiment 2

[0028] 1. A method for preparing white lentil roselle soy sauce, characterized in that the following steps are adopted:

[0029] a. Preparation of roselle extract: rinse the fresh roselle leaves with water and extract them in a 3% vitamin C solution twice their weight. The extraction temperature is controlled at 80°C, the time is controlled at 28min, and the extraction is repeated 3 times. Secondly, mix the extracts of each time and concentrate them to 20% of the original volume at 60°C to prepare roselle extract and roselle filter residue;

[0030] b. Preparation of raw materials: select fresh white lentils and soybeans, wash the white lentils, chop them, and then use 130℃ steam to quench them for 12 seconds, and then put them into the roselle extract of 76% by weight for 40 minutes. After soaking, use crushing equipment for beating to prepare white lentil and soybean slurry. Add 0.3% cellulase and 0.06% pectinase by weight to the white lentil and soybean slurry, and combine hydr...

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PUM

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Abstract

The invention discloses a preparation method of semen lablab album and roselle sauce, and belongs to the technical field of food processing. The semen lablab album roselle sauce takes leaves of semen lablab album and leaves of roselle as raw materials, and is prepared by preparation of roselle extraction fluid, raw material pretreatment, filtering, enzyme treatment, filtering; soybean pretreatment, mixing, inoculation, fermentation, pressing, filtering, sterilizing, packaging, and others. The leaves of semen lablab album are soaked and pulped by roselle extractive fluid, so as to avoid the loss of the leaves of semen lablab album nutrition matters; the composite enzyme treatment on the semen lablab album leaf slurry is carried out so that the utilization rate of the leaves of semen lablab album is greatly improved; the leaves of semen lablab album is fixed by steam so as to remove the bitter taste in the leaves of semen lablab album and improve the taste of the finished sauce. The semen lablab album and roselle sauce has advantage of stable quality; the preparation technique is simple and easy to master; the semen lablab album and roselle sauce has the healthcare effects of astringing the lung to stop cough, reducing blood pressure, and relieving the summer heat, and so on.

Description

Technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing white lentil roselle soy sauce. Background technique [0002] White lentils, also known as croissants, white lentils, and southern lentils, are a kind of crops that can be dried and eaten after being fried. White lentils are sweet in taste, mild in nature, and have the effects of invigorating the spleen and dampness, diuresis and swelling, clearing the liver and improving eyesight. [0003] Roselle Roselle, the name of Chinese medicine. It is the root and seed of roselle, a malvaceae plant, and is cultivated in Fujian, Taiwan, Guangdong, Hainan, Guangxi and southern Yunnan. It is native to tropical regions of the eastern hemisphere and is now cultivated in tropical regions all over the world. Nature and flavor: sour, cool. Guijing: Guishenjing. Efficacy: Relieve lungs and relieve cough, lower blood pressure, relieve alcohol [0004] With the continuous...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L33/105A23L33/10A23L11/30
CPCA23L27/50A23L11/31A23L33/10A23L33/105A23V2002/00A23V2200/326A23V2200/32A23V2200/314A23V2200/334A23V2200/30A23V2250/21
Inventor 张建新戴颖
Owner 安徽智联管理咨询有限公司
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