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Soy sauce prepared from plum

A technology of soy sauce and plums, which is applied in the field of soy sauce prepared from plums, can solve the problems of insignificant health care effect, insufficient fragrance, single flavor, etc., and achieve the effects of improving fermentation and aroma production, improving utilization effect, and unique style

Active Publication Date: 2019-04-26
QINGDAO DENGTA FLAVOUR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is still a contradiction between the production cycle and taste in the production of soy sauce. To achieve good brewing quality, it often takes more than half a year to brew the cycle, and the soy sauce sold on the market has shortcomings such as single flavor, insufficient fragrance, and insignificant health effects.

Method used

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  • Soy sauce prepared from plum
  • Soy sauce prepared from plum
  • Soy sauce prepared from plum

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation of embodiment 1 Aspergillus plum enzymatic hydrolyzate

[0022] Described Aspergillus plum enzymatic solution, its preparation method is as follows:

[0023] Remove the pits from the plums, put them into water for blanching, crush and beat the blanched plums; insert Aspergillus into the plum pulp for fermentation and culture, and centrifuge to remove the bacteria and sediment after the cultivation, and the supernatant is Aspergillus enzyme Fermentation broth: adding pectinase and aspergillus enzyme fermentation broth to plum pulp for enzymolysis to prepare aspergillus plum enzyme hydrolysis solution.

[0024] 1) fresh plums are pitted, and after blanching treatment, the blanched enzyme-killed plums are broken and beaten to make a slurry;

[0025] 2) insert Aspergillus FJ036 strain into the sterilized plum pulp, and carry out fermentation culture; after fermentation, centrifuge to obtain Aspergillus FJ036 enzyme fermentation liquid;

[0026] 3) Add 0.6g...

Embodiment 2

[0030] Embodiment 2: prepare soy sauce

[0031] Wherein the weight parts of each component of raw material are:

[0032] 25 parts of roasted wheat, 65 parts of soybean meal, 10 parts of Aspergillus FJ036 enzymolysis solution, 0.4 part of soy sauce koji, 199 parts of 19.2% salt water, 6 parts of yeast seed liquid, and 10 parts of lactobacillus fermentation liquid;

[0033] The preparation method of above-mentioned plum soy sauce, its preparation step is:

[0034] 1. Material selection and processing: the crushing degree of soybean meal is 6-8 mm in particle size, and the particles are uniform; the roasted wheat is made of high-quality wheat, roasted until the color is red and bright, no black, no raw, and there is a typical fried wheat Aroma, crushed into 4-6 petals; moisture content: 80%-85%, cooking conditions: 0.15MP, 3-8min.

[0035] 2. Selection of plums: Choose fresh plums with a maturity of more than 90% that are disease-free, insect-free, rot-free, odor-free, and pest...

Embodiment 3

[0052] A kind of plum soy sauce, the weight portion of each component of raw material is:

[0053] 30 parts of roasted wheat, 60 parts of soybean meal, 5 parts of Aspergillus FJ036 enzymolysis liquid, 0.3 parts of soy sauce koji, 209 parts of 18.3% salt water, 6 parts of yeast seed liquid, and 5 parts of lactobacillus fermentation liquid.

[0054] The preparation method of above-mentioned plum soy sauce, its preparation step is:

[0055] 1. Material selection and processing: the crushing degree of soybean meal is 6-8 mm in particle size, and the particles are uniform; the roasted wheat is made of high-quality wheat, roasted until the color is red and bright, no black, no raw, and there is a typical fried wheat Aroma, crushed into 4-6 petals; moisture content: 80%-85%, cooking conditions: 0.15MP, 3-8min.

[0056] 2. Selection of plums: Choose fresh plums with a maturity of more than 90% that are disease-free, insect-free, rot-free, odor-free, and pesticide residues and harmful...

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PUM

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Abstract

The invention provides a soy sauce prepared from plum. The prepared soy sauce has strong sauce fragrance, ester flavor and plum fragrance; the soy sauce has delicious and mellow flavor, fresh and sweet taste, palatable flavor, light salty taste, unique style and abundant nutrition; a new variety of soy sauce is added. Compared with the traditional high-salt rare soy sauce, the soy sauce prepared from plum has the advantages that the addition of plum is capable of increasing the variety of proteins and increasing more saccharides and vitamins and is beneficial to growth and metabolism of various microorganisms; nutritional ingredients in plum are added into the soy sauce; under the enzymolysis effect of aspergillus FJ036 and pectinase, ingredients, such as protein, fiber and pectin in plumslurry can be fully utilized, and the utilization effect of plum ingredients is effectively promoted; due to the usage of ester-generating brewer's yeast and lactobacillus, more organic acids, alcohols and esters can be generated, and total ester content and fragrance of soy sauce can be further increased.

Description

technical field [0001] The invention belongs to the technical field of condiment preparation, in particular to soy sauce prepared from plums. Background technique [0002] Plum is the fruit of drupe plants in the family Rosaceae. It is produced in most parts of my country. The fruit matures between July and August. The mature fruit is plump and round, with a sweet and refreshing taste, beautiful shape, sweet and sour, and juicy. It is an important economic crop in my country. It is also one of the traditional fruits that people like to eat. Plum fruit contains protein, fat, carbohydrates, calcium, phosphorus, iron, carotene, thiamine, riboflavin, niacin, ascorbic acid, potassium, sodium, magnesium, glycine, serine and other amino acids, which can beautify the skin. , the effect of lubricating the skin. Traditional Chinese medicine believes that plums are flat in nature, sweet and sour in taste, enter the liver and kidney meridians, and have the effects of promoting body flu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 蔡晓丹范学涛宋青楠仲娜谭海刚李静
Owner QINGDAO DENGTA FLAVOUR IND
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