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High vegetable protein soy sauce and production method thereof

A plant protein and production method technology, applied in the field of soy sauce, can solve the problem of low plant protein content and achieve the effect of increasing plant protein content, rich protein content, and high nitrogen content

Pending Publication Date: 2021-10-22
安徽口味全食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, most of the soy sauces in the domestic market are first-class and lower-grade soy sauces. The content of plant protein in soy sauce is not high. Plant protein is an important source of human dietary protein, and plant protein is the main source of protein in vegetarian diets. Therefore, we Propose a kind of high vegetable protein soy sauce and its production method

Method used

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  • High vegetable protein soy sauce and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] In the present embodiment, a kind of high vegetable protein soy sauce and production method thereof, concrete operation steps are:

[0024] S1: Raw material processing: dry and pulverize non-transgenic soybeans to 2-3 mm in diameter to make non-transgenic soybean flour, and dry and pulverize wheat until starch leaks out to make wheat flour;

[0025] S2: Preparation of koji species: Weigh 15 parts of non-transgenic soybean flour, 65 parts of wheat flour and 20 parts of corn steep liquor powder and mix them, add 100 parts of water and stir evenly, then pack and seal them in triangular flasks, divide Steam sterilize for 30 minutes after packaging, and add yeast extract while it is hot, and cultivate it in a constant temperature room at 28°C for 4 days;

[0026] S3: Preparation of seed koji: Weigh 82 parts of non-transgenic soybean flour, 8 parts of wheat flour and 10 parts of corn steep liquor powder and mix them as raw materials for preparation, add erythritol to water, a...

Embodiment 2

[0031] Different from Example 1, the specific operation steps are:

[0032] S1: Raw material processing: dry and pulverize non-transgenic soybeans to 2-3 mm in diameter to make non-transgenic soybean flour, and dry and pulverize wheat until starch leaks out to make wheat flour;

[0033] S2: Preparation of koji species: Weigh 15 parts of non-transgenic soybean flour, 65 parts of wheat flour and 20 parts of corn steep liquor powder and mix them, add 100 parts of water and stir evenly, then pack and seal them in triangular flasks, divide Steam sterilize for 30 minutes after packaging, and add yeast extract while it is hot, and cultivate it in a constant temperature room at 28°C for 4 days;

[0034] S3: Preparation of seed koji: Weigh 82 parts of non-genetically modified soybean flour, 9 parts of wheat flour and 9 parts of corn steep liquor powder and mix them as raw materials for preparation, add erythritol to water, and the weight ratio of water to erythritol is 98:2, and the p...

Embodiment 3

[0039] Different from Example 1, the specific operation steps are:

[0040] S1: Raw material processing: dry and pulverize non-transgenic soybeans to 2-3 mm in diameter to make non-transgenic soybean flour, and dry and pulverize wheat until starch leaks out to make wheat flour;

[0041] S2: Preparation of koji: Weigh 15 parts of non-genetically modified soybean flour, 70 parts of wheat flour and 15 parts of corn steep liquor powder and mix them, add 100 parts of water and stir evenly, then pack and seal them in triangular flasks, divide Steam sterilize for 30 minutes after packaging, and add yeast extract while it is hot, and cultivate it in a constant temperature room at 28°C for 4 days;

[0042] S3: Preparation of seed koji: Weigh 82 parts of non-transgenic soybean flour, 10 parts of wheat flour and 8 parts of corn steep liquor powder and mix them as raw materials for preparation, add erythritol to water, and the weight ratio of water to erythritol is 98:2, and the prepared...

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Abstract

The invention discloses a high vegetable protein soy sauce and a production method thereof. The main raw materials of the high vegetable protein soy sauce comprise non-transgenic soybeans, wheat, corn steep liquor powder, a yeast extract, water, edible salt, erythritol and a licorice extract, and the soy sauce is prepared according to the working procedures of raw material treatment, yeast seed preparation, starter seed preparation, finished starter preparation, sauce mash preparation and soy sauce preparation. The liquorice extract in the high-vegetable-protein soy sauce has the effects of tonifying spleen and qi and clearing away heat and toxic materials, so that the soy sauce has a health-care effect, the corn steep liquor powder is added on the basis of the original preparation materials of the soy sauce, the protein content in the corn steep liquor powder is rich, the nitrogen content is high, and the growth of the yeast extract can be promoted. The yeast extract can conveniently ferment the raw materials, and the vegetable protein content of the soy sauce in the final product is increased.

Description

technical field [0001] The invention relates to the technical field of soy sauce, in particular to a high vegetable protein soy sauce and a production method thereof. Background technique [0002] Soy sauce is a traditional Chinese seasoning. It is a liquid condiment brewed from soybeans or defatted soybeans or black beans, wheat or bran, adding water and salt. It has a reddish-brown color and a unique sauce aroma. appetite. [0003] However, most of the soy sauces in the domestic market are first-class and lower-grade soy sauces. The content of plant protein in soy sauce is not high. Plant protein is an important source of human dietary protein, and plant protein is the main source of protein in vegetarian diets. Therefore, we A high vegetable protein soy sauce and its production method are proposed. Contents of the invention [0004] The purpose of the present invention is in order to solve the shortcoming that exists in the prior art, and propose a kind of high vegeta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L33/105A23L7/104
CPCA23L27/50A23L33/105A23L7/104A23V2002/00A23V2200/30A23V2250/21A23V2250/218A23V2250/6402
Inventor 陈龙
Owner 安徽口味全食品有限公司
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