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Preparation method of black bean soy sauce

A technology for black beans and soy sauce, applied in the field of soy sauce processing, can solve the problems of inability to meet market demands, the quality of soy sauce is average, and the nutritional value is limited, and achieves the effects of inhibiting the absorption of cholesterol by the human body, mellow and nutritious.

Inactive Publication Date: 2018-03-23
安徽鲜福临食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing soy sauce is of average quality and limited nutritional value, which cannot meet the needs of the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of black soybean soy sauce, comprising the following steps:

[0022] (1) Preparation of additives: Add starch to the sodium carbonate solution at a ratio of 120g:500mL, add wine yeast, the amount added is 1.3% of the starch mass, stir evenly, ferment at 30°C for 5 hours, then add Soybean oligosaccharides with a starch mass of 0.3% are stirred until completely dissolved to obtain the additive;

[0023] (2) Black soybean pretreatment: put the black soybean in water 5 times its weight, soak for 10 hours, then add 0.25% sodium citrate by mass to the water, stir and dissolve, continue soaking for 3 hours, then take out and drain naturally , using water vapor to fumigate the black beans for 40min, then naturally cool to room temperature;

[0024] (3) Mixing and inoculation: Take 100 parts by weight of black beans prepared in step (2), 15 parts by weight of additives, 1.2 parts by weight of lotus flower extract, 3 parts by weight of table salt, and 3 part...

Embodiment 2

[0035] A preparation method of black soybean soy sauce, comprising the following steps:

[0036] (1) Preparation of additives: Add starch to the sodium carbonate solution at a ratio of 120g:500mL, add wine yeast, the amount added is 1.3% of the starch mass, stir evenly, ferment at 30°C for 5 hours, then add Soybean oligosaccharides with 0.5% starch mass, stirred until completely dissolved to obtain additives;

[0037] (2) Black soybean pretreatment: put black soybeans in water 5 times its weight, soak for 12 hours, then add 0.35% sodium citrate by mass to the water, stir and dissolve, continue soaking for 3 hours, then take out and drain naturally , using water vapor to fumigate the black beans for 40min, then naturally cool to room temperature;

[0038] (3) Mixing and inoculation: Take 100 parts by weight of black beans prepared in step (2), 18 parts by weight of additives, 1.5 parts by weight of lotus flower extract, 5 parts by weight of table salt, and 5 parts by weight of...

Embodiment 3

[0049] A preparation method of black soybean soy sauce, comprising the following steps:

[0050] (1) Preparation of additives: Add starch to the sodium carbonate solution at a ratio of 120g:500mL, add wine yeast, the amount added is 1.3% of the starch mass, stir evenly, ferment at 30°C for 5 hours, then add Soybean oligosaccharides with a starch mass of 0.4% are stirred until completely dissolved to obtain the additive;

[0051] (2) Black soybean pretreatment: Put black soybeans in water 5 times its weight, soak for 11 hours, then add 0.28% sodium citrate by mass to the water, stir and dissolve, continue soaking for 3 hours, then take out and drain naturally , using water vapor to fumigate the black beans for 40min, then naturally cool to room temperature;

[0052](3) Mixing and inoculation: Take 100 parts by weight of black beans prepared in step (2), 16 parts by weight of additives, 1.3 parts by weight of lotus flower extract, 4 parts by weight of table salt, and 4 parts by...

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PUM

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Abstract

The invention discloses a method for preparing black soybean soy sauce, which relates to the technical field of soy sauce processing and comprises the following steps: (1) preparation of additives; (2) pretreatment of black soybeans; (3) mixing and inoculation; (4) fermentation; (5) ) pressing and filtering; (6) sterilization; (7) packaging; the present invention can effectively avoid the destruction of nutrients of black soybean raw materials in the process of processing by preparing additives and adding them to the preparation of soy sauce, and can also make the raw materials decompose Produce more nutrients and improve the utilization rate of black soybean raw materials.

Description

technical field [0001] The invention belongs to the technical field of soy sauce processing, and in particular relates to a preparation method of black soybean soy sauce. Background technique [0002] Black beans are rich in vitamins, among which E and B vitamins have the highest content, and the content of vitamin E is 5-7 times higher than that of meat. As we all know, vitamin E is a very important substance to maintain youth and fitness. Although the ancients in our country did not know that black beans contained more vitamin E, they learned from practice that it is a beauty food. For example, it is recorded in the ancient pharmacopoeia that black beans can improve the complexion, improve eyesight, black hair, and make the skin white and tender. Black soybean skin is black and contains anthocyanins, which are good antioxidants and can remove free radicals in the body, especially in the acidic environment of the stomach, with good antioxidant effects, beautifying the ski...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L33/00
CPCA23L27/50A23L33/00
Inventor 王平
Owner 安徽鲜福临食品有限责任公司
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