CN106174406A - The manufacture method of mushroom soy sauce - Google Patents
The manufacture method of mushroom soy sauce Download PDFInfo
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- CN106174406A CN106174406A CN201610699774.7A CN201610699774A CN106174406A CN 106174406 A CN106174406 A CN 106174406A CN 201610699774 A CN201610699774 A CN 201610699774A CN 106174406 A CN106174406 A CN 106174406A
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Abstract
The manufacture method of a kind of mushroom soy sauce, is chosen by raw material, raw material powder process, the pretreatment of defatted soybean, prepared by beans unstrained spirits, these steps of squeeze and filter, sterilization packaging are carried out.The invention have the advantages that: the mushroom soy sauce prepared, rich in nutritional labelings such as beans and mushrooms aminoacid, polysaccharide, vitamin, several mineral materials, nutrient composition content is high, and human body easily absorbs, it is beneficial to health, good health care effect, due to the effect of extraordinary mushrooms aminoacid delicate flavour, makes mushroom soy sauce flavour more delicious than the soy sauce flavour that pure beans is fermented, strong and brisk in taste, natural environmental-protective, eating effect is good, is beneficial to promote.
Description
Technical field
The present invention relates to food technology field, particularly relate to the manufacture method of a kind of mushroom soy sauce.
Background technology
Boletus edulis Bull ex Franch is also known as big foot mushroom, Suillus albidipes (Peck) Sing., rich in proteins, carbohydrate, vitamin and calcium, phosphorus, ferrum
Deng these nutritional labelings of mineral, delicious flavour, and there is clearing heat and relieving fidgetness, merit that wind-evil dispelling and cold-evil expelling, nourshing blood and promoting blood circulation, qi-restoratives are refreshed oneself
Effect, has stronger active anticancer and influenza, the effect of preventing cold.
Boletus aereus, is a kind of edible mushroom, and Boletus aereus is nutritious, containing a large amount of protein and 18 kinds of amino
Acid, has the effects such as anti-cancer cough-relieving QI invigorating, is fat-reducing edible fungi, and to hypertension, the disease such as hypercholesterolemia and hyperlipidemia has preferably
Effect.
Chanterelle chanterelle is mycota chanterelle purpose sporophore, containing abundant carotene, vitamin c, albumen
The nutritional labelings such as matter, calcium, phosphorus, ferrum.Nature and flavor are sweet, cold.There is clear mesh, profit lung, effect of benefit the intestines and stomach.Often eat this bacterium and can prevent vision
The diseases such as decline, ophthalmia, xerosis cutis.Chanterelle is one of world-renowned four your name bacterium, is the most also Fructus Pruni bacterium, apricot yellow bacterium or Huang
Silk bacterium.
Collybia albuminosa (Berk.) Petch bacterial context thickness is big and fleshy, and matter filament is white, the fresh and sweet delicious and crisp of taste.Containing aminoacid, protein, fat necessary to human body
Fat, possibly together with materials such as various vitamin and calcium, phosphorus, verdoflavin.
Agrocyb eaegerita contains 18 kinds of aminoacid of needed by human body, 8 kinds of aminoacid, the Portugals that can not synthesize especially with human body
The nutritional labelings such as polysaccharide, mycoprotein, carbohydrate, its mushroom handle is tender and crisp tasty and refreshing, fragrant taste.Also has abundant vitamin B group
All be higher than other mushroom with multi mineral prime element, the such as elements such as ferrum, potassium, zinc, selenium, the traditional Chinese medical science think this mushroom have the kidney invigorating, diuresis,
Control the effects such as soreness of waist pain, eliminating dampness by diuresis, spleen invigorating, antidiarrheal, be the ultimate food of hypertension, cardiovascular and obesity patient.Its taste is fresh
U.S., tender and crisp good to eat, there is again preferable health-care effect, be one of delicious rare edible fungi.Agrocyb eaegerita is nutritious, protein
Content is up to 19.55%.Having 18 kinds of aminoacid in contained protein, what wherein content was the highest is that methionine accounts for 2.49%, secondly
For glutamic acid, aspartic acid, isoleucine, glycine and alanine.Total amino acids content is 16.86%.The 8 of needed by human
Plant amino acid content complete, and have the mineral element such as abundant vitamin B group and potassium, sodium, calcium, magnesium, ferrum, zinc.
Agaricus blazei Murrill, originates in Brazil, Peru.It is a kind of autumn in summer growth saprophytic bacteria, live in high temperature, how wet, ventilate
In environment, having almond flavor, mouthfeel is tender and crisp.Agaricus blazei Murrill cap is tender, and stem is crisp, and mouthfeel is fabulous, and taste is pure, and protein composition includes
18 kinds of aminoacid, 8 kinds of essential amino acids of human body are complete, possibly together with multivitamin and ergosterol.Mannan contained by it
To suppressing, tumor (especially ehrlich ascites carcinoma), medical treatment hemorrhoid complicated by anal fistula, enhancing energy, anti-angiocardiopathy etc. are the most effective in cure.
The nutritional labeling of Hericium erinaceus (Bull. Ex Fr.) Pers. is the highest, and in dry product, every hectogram contains 26.3 grams of protein, is two times of Lentinus Edodes.It contains ammonia
Base acid up to 17 kinds, wherein needed by human body account for 8 kinds.Every fatty 4.2 grams of hectogram Hericium erinaceus (Bull. Ex Fr.) Pers., be genuine high protein,
Low-fat food, the most also rich in various vitamin and inorganic salt.Hericium erinaceus (Bull. Ex Fr.) Pers. has appetite stimulator, strengthens gastric mucosal barrier function,
Improve lymhocyte transformation rate, promote the effects such as leukocyte, therefore human body can be made to improve the immunocompetence to disease.Hedgehog hydnum is still
Good nourishing food, has good efficacy to neurasthenia, digestive tract ulcer.In screening anticancer medicine, find its to skin,
Muscle cancerous protuberance has obvious anticancer function.So often eating Hericium erinaceus (Bull. Ex Fr.) Pers., the anosis resistance against diseases that can strengthen, ill can with its treat disease
Effect.
Lentinus Edodes, has another name called Lentinus Edodes, Lentinus Edodes, fragrant letter, fragrant bacterium, Flammulina velutipes, fragrant wild rice, for the sporophore of Pleurotaceae plant Lentinus Edodes.Lentinus Edodes
Being second-biggest-in-the-world edible fungi, one of Ye Shi China special product, at the title have " delicacy from mountain " among the people.It is that one is grown on timber
Fungus.Delicious flavour, fragrance oozes people, nutritious.Lentinus Edodes rich in vitamin B group, ferrum, potassium, provitamin D (after Exposure to Sunlight
Change into vitamin D), sweet in the mouth, property put down.Curing mainly loss of appetite, few gas is weak.
Lentinus Edodes have the title of " king of delicacy from mountain ", is high protein, low-fat nutritional health food.Chinese dynasties physician couple
Lentinus Edodes all has famous discussion.Modern medicine and threpsology deepen continuously research, and the medical value of Lentinus Edodes is the most constantly exploited.Lentinus Edodes
Middle Quantitative Determination of Ergosterol is the highest, effective to preventing and treating rickets；Lentinan (β～1,3 glucosans) can strengthen cell immunocompetent,
Thus the growth of anticancer；Lentinus Edodes contains more than 40 kind of enzyme of six big enzymes, can correct human chitinase deficiency disease；In Lentinus Edodes
Fat institute fatty acids, reduces blood fat to human body useful.
Grifola frondosa, is commonly called as " dance mushroom ", is food, medicine dual-purpose mushroom fungus, and between the autumn in summer, Chang Yesheng is around chesnut.Sporophore meat,
Handle is short is overlapped into clump in coralliform branch, its outward appearance, and graceful, stacking is like chrysanthemum；Its abnormal smells from the patient, delicate fragrance overflow, refreshing；
Its meat is tender and crisp tasty and refreshing, and hundred eat and do not mind；Its nutrition has good health-care effect and the highest medical value.In recent years as one
Plant high-class healthy food, be in fashion the markets such as Japan, Singapore.Due to adopting of China authority's monograph " fungus of China " earlier
With, Grifola frondosa becomes as more common Chinese name.Grifola frondosa have armillaria Matsutake sample fragrance, meat is tender, taste such as shredded chicken, crisp seemingly
Magnolia denudata.According to quality testing center analysis Hebei province of the Ministry of Agriculture tame Grifola frondosa in Qianxi, its nutrition and taste all numbers of surpassing
The Lentinus Edodes of the king in title mushroom, can cook into multiple delicious food, and Grifola frondosa is nutritious, and its nutrient content is through China prevention doctor
Ins of Nutrition & Food Hygiene of subject institute and Ministry of Agriculture's Product Quality Verification Centers detect each hectogram and do in Grifola frondosa containing protein
25.2 grams (wherein contain amino acid needed by human body 18 kinds 18.68 grams, wherein must base acid account for 45.5%) fat 3.2 grams, meals
Fiber 33.7 grams, carbohydrate 21.4 grams, ash 5.1 grams, mineral rich in multiple beneficial, potassium, phosphorus, ferrum, zinc, calcium, copper,
Selenium, chromium etc., vitamin content enriches, VE109.7 milligram, VB11.47 milligram, VB20.72 milligram, VC17.0 milligram, carotene
4.5 milligrams. various nutrients occupies first of various edible fungi, and wherein VB1 and VE content is the highest 10～20 times, and VC content is that it is similar
3～5 times, protein and aminoacid are 2 times of Lentinus Edodes, can promote that children's torso is grown up healthy and sound and intelligent development, relevant essence
In propylhomoserin and lysine content relatively Flammulina velutiper (Fr.) Sing, the content of lysine (1.024%) and arginine (1.231%) is high；Relevant with delicate flavour
Aspartic Acid and content of glutamic acid higher, be therefore described as " edible fungi prince " with " North China Radix Ginseng ", Grifola frondosa has high
Medical health care function.According to reported in literature, it has suppression hypertension and effect of obesity；Due to rich in ferrum, copper and vitamin
C, it can prevent anemia, vitamin C deficiency, vitiligo, prevent the generation of arteriosclerosis and cerebral thrombosis；Its selenium and chromium content are higher, have
The liver protecting, pancreas, prevention liver cirrhosis and the effect of diabetes；Se content height makes it also have and prevents and treats Keshan disease, Kaschin-Beck disease
With some cardiopathic function；It is held concurrently calcic and vitamin D, and both coordinate, and can effectively prevent and treat rickets；Higher Zn content
Favourable brain development, holding oxyopia, promote wound healing；The vitamin E of high-load and selenium coordinate, make it defying age,
Memory reinforcing and sensitivity, Grifola frondosa or noticeable anticarcinogen source, on the one hand, higher Se content resists cancer
Effect, especially contained grifolan (Grifolan), based on β～glucosan (glucan), wherein active anticancer is
By force, β with 6 side chains～(1,3)～glucosan account for sizable proportion, than the lentinan (Lentinan, the day that have appeared on the market
This PSK), krestin (PSP in Shanghai) etc. have higher anti-cancer ability；It is again fabulous immunomodulator simultaneously.Make
For Chinese medicine, Grifola frondosa and Polyporus equivalence, dysuria, edema, tinea pedis, cirrhotic ascites and diabetes etc. can be controlled, be the most precious
Expensive medicinal fungi.
At present, Boletus edulis Bull ex Franch, Boletus aereus, chanterelle, termitomyces, agrocyb eaegerita, Agaricus blazei Murrill, Hericium erinaceus (Bull. Ex Fr.) Pers., Lentinus Edodes, ash tree
Flower becomes health promoting soy sauce as Raw material processing, there is not yet Related product listing.
Summary of the invention
The invention solves the problems that the problem that above-mentioned prior art exists, it is provided that the manufacture method of a kind of mushroom soy sauce, prepared
Mushroom soy sauce, nutrient composition content is high, and delicious flavour is strong and brisk in taste, meets edible demand.
The present invention solve its technical problem use technical scheme: the manufacture method of this mushroom soy sauce, including walking as follows
Rapid:
The first step, raw material chooses, choose Boletus edulis Bull ex Franch, Boletus aereus, chanterelle, termitomyces, agrocyb eaegerita, Agaricus blazei Murrill,
Hericium erinaceus (Bull. Ex Fr.) Pers., Lentinus Edodes, Grifola frondosa are as the making raw material of mushroom soy sauce, and wherein the consumption of Boletus edulis Bull ex Franch is 20 parts～30 parts, black
The consumption of bolete is 15 parts～25 parts, and the consumption of chanterelle is 15 parts～20 parts, and the consumption of termitomyces is 5 parts～12 parts, tea
The consumption of tree mushroom is 8 parts～15 parts, and the consumption of Agaricus blazei Murrill is 10 parts～16 parts, and the consumption of Hericium erinaceus (Bull. Ex Fr.) Pers. is 9 parts～14 parts, Lentinus Edodes
Consumption is 5 parts～10 parts, and the consumption of Grifola frondosa is 8 parts～12 parts；
Second step, raw material powder process, by the Boletus edulis Bull ex Franch chosen, Boletus aereus, chanterelle, termitomyces, agrocyb eaegerita, Ji Song
Young pilose antler, Hericium erinaceus (Bull. Ex Fr.) Pers., Lentinus Edodes, Grifola frondosa clean up, and dry the most respectively, be dried to moisture in the environment of 65 DEG C～75 DEG C
Till being 7%～9%, obtain respectively after drying and be dried Boletus edulis Bull ex Franch, be dried Boletus aereus, dry chanterelle, dry Collybia albuminosa (Berk.) Petch
Bacterium, be dried agrocyb eaegerita, be dried Agaricus blazei Murrill, be dried Hericium erinaceus (Bull. Ex Fr.) Pers., be dried Lentinus Edodes, be dried Grifola frondosa, the most respectively by obtain be dried
Boletus edulis Bull ex Franch, dry Boletus aereus, dry chanterelle, dry termitomyces, dry agrocyb eaegerita, dry Agaricus blazei Murrill, dry hedgehog hydnum
Mushroom, dry Lentinus Edodes, dry Grifola frondosa are ground, and obtain Boletus edulis Bull ex Franch powder, Boletus aereus powdery after crossing 100 mesh sieves
Thing, chanterelle powder, termitomyces powder, agrocyb eaegerita powder, Agaricus blazei Murrill powder, Hericium erinaceus (Bull. Ex Fr.) Pers. powder, Lentinus Edodes powdery
Thing, Grifola frondosa powder, then by Boletus edulis Bull ex Franch powder, Boletus aereus powder, chanterelle powder, termitomyces powdery
Thing, agrocyb eaegerita powder, Agaricus blazei Murrill powder, Hericium erinaceus (Bull. Ex Fr.) Pers. powder, Lentinus Edodes powder, Grifola frondosa powder mix, and stir
Raw mixture is obtained after mixing uniformly；
3rd step, the pretreatment of defatted soybean, to choose defatted soybean and insert in water and soak, soak time is 15 hours
～17 hours, insert after immersion and digester carries out steaming and decocting, steaming and decocting 0.6 hour～0.8 under the pressure of 60 MPas～70 MPas
Hour, after steaming and decocting, blood pressure lowering is cooled to when 40 DEG C take out, and then stirs into bean mud；
4th step, prepared by beans unstrained spirits, joined by raw mixture in the bean mud of acquisition, add the most again yeast inoculation, Sal and
Water, obtains beans unstrained spirits after stirring, wherein raw mixture, bean mud, yeast inoculation, Sal, the mass ratio of water are 1:1:0.08:0.1:
1；
5th step, fermentation, use two-step method to ferment, the first first step, the beans unstrained spirits of acquisition is placed in fermentation tank
Fermenting, fermentation temperature is 30 DEG C～35 DEG C, and fermentation period is 30 days～40 days, secondly second step, after fermentation period terminates,
Continuing to add raw mixture in fermentation tank, wherein the consumption of raw mixture is the 30% of beans unstrained spirits weight, adds raw material and mixes
Add the lactic acid bacteria of beans unstrained spirits weight 0.5%, the yeast of beans unstrained spirits weight 3% after compound again, after stirring, continue fermentation, fermentation
Time is 35 days～40 days, and fermentation temperature is 30 DEG C～35 DEG C, obtains ripe beans unstrained spirits after having fermented；
6th step, squeeze and filter, by the ripe beans unstrained spirits of acquisition in pressure filter puts into pressure filter, filter pressing is aqueous to beans unstrained spirits
Amount is to 8%, and filtrate staticly settles 10 days, then through filter press filter pressing, it is thus achieved that mushroom soy sauce；
7th step, sterilization packaging, acquisition mushroom soy sauce is carried out sterilization packaging, obtains finished product mushroom beans after the assay was approved
Oil.
Further, second step use flour mill enter to grind during raw material powder process.
The manufacture method of the mushroom soy sauce of the present invention, the first step uses Boletus edulis Bull ex Franch, Boletus aereus, chanterelle, Collybia albuminosa (Berk.) Petch
Bacterium, agrocyb eaegerita, Agaricus blazei Murrill, Hericium erinaceus (Bull. Ex Fr.) Pers., Lentinus Edodes, Grifola frondosa carry out raw material powder process as raw material, second step, by Boletus edulis Bull ex Franch,
Boletus aereus, chanterelle, termitomyces, agrocyb eaegerita, Agaricus blazei Murrill, Hericium erinaceus (Bull. Ex Fr.) Pers., Lentinus Edodes, Grifola frondosa remove moisture removal respectively, then are fabricated to
Powder, is sufficiently reserved Boletus edulis Bull ex Franch, Boletus aereus, chanterelle, termitomyces, agrocyb eaegerita, Agaricus blazei Murrill, Hericium erinaceus (Bull. Ex Fr.) Pers., Lentinus Edodes, ash
The nutritional labeling of tree flower, the 3rd step carries out the pretreatment of defatted soybean, the carrier that defatted soybean makes as mushroom soy sauce, nutrition
Component content is higher than common Semen Glycines content, first inserts in water and soak during process, and soak time is 15 hours～17 hours,
Insert after immersion and digester carries out steaming and decocting, steaming and decocting 0.6 hour～0.8 hour, steaming and decocting under the pressure of 60 MPas～70 MPas
Rear blood pressure lowering is cooled to when 40 DEG C take out, and then stirs into bean mud, so can be sufficiently reserved the nutritional labeling of defatted soybean, reduces
The loss of defatted soybean nutritional labeling, the 4th step carries out the making of beans unstrained spirits, and with bean mud mixing manufacture, raw mixture is become beans unstrained spirits,
5th step is fermented, and fermentation uses two-step method to make, and first, is placed to the beans unstrained spirits of acquisition in fermentation tank carry out sending out
Ferment, fermentation temperature is 30 DEG C～35 DEG C, and fermentation period is 30 days～40 days, secondly, after fermentation period terminates, relays at fermentation tank
Continuous interpolation raw mixture, wherein the consumption of raw mixture is the 30% of beans unstrained spirits weight, adds after adding raw mixture again
The lactic acid bacteria of beans unstrained spirits weight 0.5%, the yeast of beans unstrained spirits weight 3%, after stirring continue fermentation, fermentation time be 35 days～
40 days, fermentation temperature was 30 DEG C～35 DEG C, obtained ripe beans unstrained spirits, the ripe beans unstrained spirits fermented by two-step method, battalion after having fermented
Foster component content is higher, and taste is more delicious, and the 6th step carries out squeeze and filter, prepares mushroom soy sauce, and the 7th step carries out sterilization bag
Dress, the finished product mushroom soy sauce that prepared packaging completes.
The invention have the advantages that: the manufacture method of the mushroom soy sauce of the present invention, prepared mushroom soy sauce, rich in beans
With the nutritional labeling such as mushrooms aminoacid, polysaccharide, vitamin, several mineral materials, nutrient composition content is high, and human body easily absorbs, and is beneficial to
Health, good health care effect, due to the effect of extraordinary mushrooms aminoacid delicate flavour, make mushroom soy sauce flavour ferment than pure beans
Soy sauce flavour more delicious, strong and brisk in taste, natural environmental-protective, eating effect is good, be beneficial to promote.
Detailed description of the invention
The invention will be further described below:
Embodiment one:
The manufacture method of this mushroom soy sauce, comprises the steps:
The first step, raw material chooses, choose Boletus edulis Bull ex Franch, Boletus aereus, chanterelle, termitomyces, agrocyb eaegerita, Agaricus blazei Murrill,
Hericium erinaceus (Bull. Ex Fr.) Pers., Lentinus Edodes, Grifola frondosa are as the making raw material of mushroom soy sauce, and wherein the consumption of Boletus edulis Bull ex Franch is 20 parts, Boletus aereus
Consumption be 15 parts, the consumption of chanterelle is 15 parts, and the consumption of termitomyces is 5 parts, and the consumption of agrocyb eaegerita is 8 parts, Agaricus blazei Murrill
Consumption is 10 parts, and the consumption of Hericium erinaceus (Bull. Ex Fr.) Pers. is 9 parts, and the consumption of Lentinus Edodes is 5 parts, and the consumption of Grifola frondosa is 8 parts；
Second step, raw material powder process, by the Boletus edulis Bull ex Franch chosen, Boletus aereus, chanterelle, termitomyces, agrocyb eaegerita, Ji Song
Young pilose antler, Hericium erinaceus (Bull. Ex Fr.) Pers., Lentinus Edodes, Grifola frondosa clean up, and dry the most respectively, be dried to moisture in the environment of 65 DEG C～75 DEG C
Till being 7%～9%, obtain respectively after drying and be dried Boletus edulis Bull ex Franch, be dried Boletus aereus, dry chanterelle, dry Collybia albuminosa (Berk.) Petch
Bacterium, be dried agrocyb eaegerita, be dried Agaricus blazei Murrill, be dried Hericium erinaceus (Bull. Ex Fr.) Pers., be dried Lentinus Edodes, be dried Grifola frondosa, the most respectively by obtain be dried
Boletus edulis Bull ex Franch, dry Boletus aereus, dry chanterelle, dry termitomyces, dry agrocyb eaegerita, dry Agaricus blazei Murrill, dry hedgehog hydnum
Mushroom, dry Lentinus Edodes, dry Grifola frondosa are ground, and obtain Boletus edulis Bull ex Franch powder, Boletus aereus powdery after crossing 100 mesh sieves
Thing, chanterelle powder, termitomyces powder, agrocyb eaegerita powder, Agaricus blazei Murrill powder, Hericium erinaceus (Bull. Ex Fr.) Pers. powder, Lentinus Edodes powdery
Thing, Grifola frondosa powder, then by Boletus edulis Bull ex Franch powder, Boletus aereus powder, chanterelle powder, termitomyces powdery
Thing, agrocyb eaegerita powder, Agaricus blazei Murrill powder, Hericium erinaceus (Bull. Ex Fr.) Pers. powder, Lentinus Edodes powder, Grifola frondosa powder mix, and stir
Raw mixture is obtained after mixing uniformly；
3rd step, the pretreatment of defatted soybean, to choose defatted soybean and insert in water and soak, soak time is 15 little
Time, to insert after immersion and digester carries out steaming and decocting, steaming and decocting 0.6 hour under the pressure of 60 MPas, after steaming and decocting, blood pressure lowering is cooled to 40
DEG C time take out, then stir into bean mud；
4th step, prepared by beans unstrained spirits, joined by raw mixture in the bean mud of acquisition, add the most again yeast inoculation, Sal and
Water, obtains beans unstrained spirits after stirring, wherein raw mixture, bean mud, yeast inoculation, Sal, the mass ratio of water are 1:1:0.08:0.1:
1；
5th step, fermentation, use two-step method to ferment, the first first step, the beans unstrained spirits of acquisition is placed in fermentation tank
Fermenting, fermentation temperature is 30 DEG C, and fermentation period is 30 days, secondly second step, after fermentation period terminates, relays at fermentation tank
Continuous interpolation raw mixture, wherein the consumption of raw mixture is the 30% of beans unstrained spirits weight, adds after adding raw mixture again
The lactic acid bacteria of beans unstrained spirits weight 0.5%, the yeast of beans unstrained spirits weight 3%, continue fermentation after stirring, fermentation time is 35 days,
Fermentation temperature is 30 DEG C, obtains ripe beans unstrained spirits after having fermented；
6th step, squeeze and filter, by the ripe beans unstrained spirits of acquisition in pressure filter puts into pressure filter, filter pressing is aqueous to beans unstrained spirits
Amount is to 8%, and filtrate staticly settles 10 days, then through filter press filter pressing, it is thus achieved that mushroom soy sauce；
7th step, sterilization packaging, acquisition mushroom soy sauce is carried out sterilization packaging, obtains finished product mushroom beans after the assay was approved
Oil.
Further, second step use flour mill enter to grind during raw material powder process.
Embodiment two:
The manufacture method of this mushroom soy sauce, comprises the steps:
The first step, raw material chooses, choose Boletus edulis Bull ex Franch, Boletus aereus, chanterelle, termitomyces, agrocyb eaegerita, Agaricus blazei Murrill,
Hericium erinaceus (Bull. Ex Fr.) Pers., Lentinus Edodes, Grifola frondosa are as the making raw material of mushroom soy sauce, and wherein the consumption of Boletus edulis Bull ex Franch is 25 parts, Boletus aereus
Consumption be 20 parts, the consumption of chanterelle is 17 parts, and the consumption of termitomyces is 9 parts, and the consumption of agrocyb eaegerita is 12 parts, Agaricus blazei Murrill
Consumption is 13 parts, and the consumption of Hericium erinaceus (Bull. Ex Fr.) Pers. is 11 parts, and the consumption of Lentinus Edodes is 8 parts, and the consumption of Grifola frondosa is 10 parts；
Second step, raw material powder process, by the Boletus edulis Bull ex Franch chosen, Boletus aereus, chanterelle, termitomyces, agrocyb eaegerita, Ji Song
Young pilose antler, Hericium erinaceus (Bull. Ex Fr.) Pers., Lentinus Edodes, Grifola frondosa clean up, and dry the most respectively, be dried to moisture in the environment of 65 DEG C～75 DEG C
Till being 7%～9%, obtain respectively after drying and be dried Boletus edulis Bull ex Franch, be dried Boletus aereus, dry chanterelle, dry Collybia albuminosa (Berk.) Petch
Bacterium, be dried agrocyb eaegerita, be dried Agaricus blazei Murrill, be dried Hericium erinaceus (Bull. Ex Fr.) Pers., be dried Lentinus Edodes, be dried Grifola frondosa, the most respectively by obtain be dried
Boletus edulis Bull ex Franch, dry Boletus aereus, dry chanterelle, dry termitomyces, dry agrocyb eaegerita, dry Agaricus blazei Murrill, dry hedgehog hydnum
Mushroom, dry Lentinus Edodes, dry Grifola frondosa are ground, and obtain Boletus edulis Bull ex Franch powder, Boletus aereus powdery after crossing 100 mesh sieves
Thing, chanterelle powder, termitomyces powder, agrocyb eaegerita powder, Agaricus blazei Murrill powder, Hericium erinaceus (Bull. Ex Fr.) Pers. powder, Lentinus Edodes powdery
Thing, Grifola frondosa powder, then by Boletus edulis Bull ex Franch powder, Boletus aereus powder, chanterelle powder, termitomyces powdery
Thing, agrocyb eaegerita powder, Agaricus blazei Murrill powder, Hericium erinaceus (Bull. Ex Fr.) Pers. powder, Lentinus Edodes powder, Grifola frondosa powder mix, and stir
Raw mixture is obtained after mixing uniformly；
3rd step, the pretreatment of defatted soybean, to choose defatted soybean and insert in water and soak, soak time is 16 little
Time, to insert after immersion and digester carries out steaming and decocting, steaming and decocting 0.7 hour under the pressure of 65 MPas, after steaming and decocting, blood pressure lowering is cooled to 40
DEG C time take out, then stir into bean mud；
4th step, prepared by beans unstrained spirits, joined by raw mixture in the bean mud of acquisition, add the most again yeast inoculation, Sal and
Water, obtains beans unstrained spirits after stirring, wherein raw mixture, bean mud, yeast inoculation, Sal, the mass ratio of water are 1:1:0.08:0.1:
1；
5th step, fermentation, use two-step method to ferment, the first first step, the beans unstrained spirits of acquisition is placed in fermentation tank
Fermenting, fermentation temperature is 32 DEG C, and fermentation period is 35 days, secondly second step, after fermentation period terminates, relays at fermentation tank
Continuous interpolation raw mixture, wherein the consumption of raw mixture is the 30% of beans unstrained spirits weight, adds after adding raw mixture again
The lactic acid bacteria of beans unstrained spirits weight 0.5%, the yeast of beans unstrained spirits weight 3%, continue fermentation after stirring, fermentation time is 37 days,
Fermentation temperature is 32 DEG C, obtains ripe beans unstrained spirits after having fermented；
6th step, squeeze and filter, by the ripe beans unstrained spirits of acquisition in pressure filter puts into pressure filter, filter pressing is aqueous to beans unstrained spirits
Amount is to 8%, and filtrate staticly settles 10 days, then through filter press filter pressing, it is thus achieved that mushroom soy sauce；
7th step, sterilization packaging, acquisition mushroom soy sauce is carried out sterilization packaging, obtains finished product mushroom beans after the assay was approved
Oil.
Further, second step use flour mill enter to grind during raw material powder process.
Embodiment three:
The manufacture method of this mushroom soy sauce, comprises the steps:
The first step, raw material chooses, choose Boletus edulis Bull ex Franch, Boletus aereus, chanterelle, termitomyces, agrocyb eaegerita, Agaricus blazei Murrill,
Hericium erinaceus (Bull. Ex Fr.) Pers., Lentinus Edodes, Grifola frondosa are as the making raw material of mushroom soy sauce, and wherein the consumption of Boletus edulis Bull ex Franch is 30 parts, Boletus aereus
Consumption be 25 parts, the consumption of chanterelle is 20 parts, and the consumption of termitomyces is 12 parts, and the consumption of agrocyb eaegerita is 15 parts, Agaricus blazei Murrill
Consumption be 16 parts, the consumption of Hericium erinaceus (Bull. Ex Fr.) Pers. is 14 parts, and the consumption of Lentinus Edodes is 10 parts, and the consumption of Grifola frondosa is 12 parts；
Second step, raw material powder process, by the Boletus edulis Bull ex Franch chosen, Boletus aereus, chanterelle, termitomyces, agrocyb eaegerita, Ji Song
Young pilose antler, Hericium erinaceus (Bull. Ex Fr.) Pers., Lentinus Edodes, Grifola frondosa clean up, and dry the most respectively, be dried to moisture in the environment of 65 DEG C～75 DEG C
Till being 7%～9%, obtain respectively after drying and be dried Boletus edulis Bull ex Franch, be dried Boletus aereus, dry chanterelle, dry Collybia albuminosa (Berk.) Petch
Bacterium, be dried agrocyb eaegerita, be dried Agaricus blazei Murrill, be dried Hericium erinaceus (Bull. Ex Fr.) Pers., be dried Lentinus Edodes, be dried Grifola frondosa, the most respectively by obtain be dried
Boletus edulis Bull ex Franch, dry Boletus aereus, dry chanterelle, dry termitomyces, dry agrocyb eaegerita, dry Agaricus blazei Murrill, dry hedgehog hydnum
Mushroom, dry Lentinus Edodes, dry Grifola frondosa are ground, and obtain Boletus edulis Bull ex Franch powder, Boletus aereus powdery after crossing 100 mesh sieves
Thing, chanterelle powder, termitomyces powder, agrocyb eaegerita powder, Agaricus blazei Murrill powder, Hericium erinaceus (Bull. Ex Fr.) Pers. powder, Lentinus Edodes powdery
Thing, Grifola frondosa powder, then by Boletus edulis Bull ex Franch powder, Boletus aereus powder, chanterelle powder, termitomyces powdery
Thing, agrocyb eaegerita powder, Agaricus blazei Murrill powder, Hericium erinaceus (Bull. Ex Fr.) Pers. powder, Lentinus Edodes powder, Grifola frondosa powder mix, and stir
Raw mixture is obtained after mixing uniformly；
3rd step, the pretreatment of defatted soybean, to choose defatted soybean and insert in water and soak, soak time is 17 little
Time, to insert after immersion and digester carries out steaming and decocting, steaming and decocting 0.8 hour under the pressure of 70 MPas, after steaming and decocting, blood pressure lowering is cooled to 40
DEG C time take out, then stir into bean mud；
4th step, prepared by beans unstrained spirits, joined by raw mixture in the bean mud of acquisition, add the most again yeast inoculation, Sal and
Water, obtains beans unstrained spirits after stirring, wherein raw mixture, bean mud, yeast inoculation, Sal, the mass ratio of water are 1:1:0.08:0.1:
1；
5th step, fermentation, use two-step method to ferment, the first first step, the beans unstrained spirits of acquisition is placed in fermentation tank
Fermenting, fermentation temperature is 35 DEG C, and fermentation period is 40 days, secondly second step, after fermentation period terminates, relays at fermentation tank
Continuous interpolation raw mixture, wherein the consumption of raw mixture is the 30% of beans unstrained spirits weight, adds after adding raw mixture again
The lactic acid bacteria of beans unstrained spirits weight 0.5%, the yeast of beans unstrained spirits weight 3%, continue fermentation after stirring, fermentation time is 40 days,
Fermentation temperature is 35 DEG C, obtains ripe beans unstrained spirits after having fermented；
6th step, squeeze and filter, by the ripe beans unstrained spirits of acquisition in pressure filter puts into pressure filter, filter pressing is aqueous to beans unstrained spirits
Amount is to 8%, and filtrate staticly settles 10 days, then through filter press filter pressing, it is thus achieved that mushroom soy sauce；
7th step, sterilization packaging, acquisition mushroom soy sauce is carried out sterilization packaging, obtains finished product mushroom beans after the assay was approved
Oil.
Further, second step use flour mill enter to grind during raw material powder process.
In the embodiment of the present invention one, embodiment two, embodiment three, 1 part is 10 grams, hydromining drinking water.
Choose the embodiment of the present invention one, mushroom soy sauce that embodiment two, embodiment three prepare contrasts with common soy sauce,
Comparing result is as follows:
As can be known from the above table, mushroom soy sauce prepared by the embodiment of the present invention, aminoacid, proteins,vitamins,minerals this
Far above common soy sauce, good health care effect on a little nutrient composition contents.
The feature of the embodiment of the present invention is: the manufacture method of the mushroom soy sauce of the present invention, and prepared mushroom soy sauce, rich in bean
The nutritional labelings such as class and mushrooms aminoacid, polysaccharide, vitamin, several mineral materials, nutrient composition content is high, and human body easily absorbs, profit
In health, good health care effect, due to the effect of extraordinary mushrooms aminoacid delicate flavour, mushroom soy sauce flavour is made to send out than pure beans
The soy sauce flavour of ferment is more delicious, strong and brisk in taste, natural environmental-protective, and eating effect is good, is beneficial to promote.
Although the present invention is by being described with reference to preferred embodiment, but, those skilled in the art should
Work as understanding, in the range of claims, the various change in form and details can be made.
Claims (2)
1. the manufacture method of a mushroom soy sauce, it is characterised in that comprise the steps:
(1) raw material is chosen, and chooses Boletus edulis Bull ex Franch, Boletus aereus, chanterelle, termitomyces, agrocyb eaegerita, Agaricus blazei Murrill, Hericium erinaceus (Bull. Ex Fr.) Pers., perfume (or spice)
Mushroom, Grifola frondosa are as the making raw material of mushroom soy sauce, and wherein the consumption of Boletus edulis Bull ex Franch is 20 parts～30 parts, the use of Boletus aereus
Amount is 15 parts～25 parts, and the consumption of chanterelle is 15 parts～20 parts, and the consumption of termitomyces is 5 parts～12 parts, the consumption of agrocyb eaegerita
Being 8 parts～15 parts, the consumption of Agaricus blazei Murrill is 10 parts～16 parts, and the consumption of Hericium erinaceus (Bull. Ex Fr.) Pers. is 9 parts～14 parts, and the consumption of Lentinus Edodes is 5 parts
～10 parts, the consumption of Grifola frondosa is 8 parts～12 parts；
(2) raw material powder process, by the Boletus edulis Bull ex Franch chosen, Boletus aereus, chanterelle, termitomyces, agrocyb eaegerita, Agaricus blazei Murrill, hedgehog hydnum
Mushroom, Lentinus Edodes, Grifola frondosa clean up, the most respectively in the environment of 65 DEG C～75 DEG C dry, be dried to moisture be 7%～
Till 9%, obtain respectively after drying and be dried Boletus edulis Bull ex Franch, dry Boletus aereus, dry chanterelle, dry termitomyces, be dried
Agrocyb eaegerita, dry Agaricus blazei Murrill, dry Hericium erinaceus (Bull. Ex Fr.) Pers., dry Lentinus Edodes, dry Grifola frondosa, the dry delicious food Hepar Bovis seu Bubali that will obtain the most respectively
Bacterium, be dried Boletus aereus, be dried chanterelle, be dried termitomyces, be dried agrocyb eaegerita, be dried Agaricus blazei Murrill, be dried Hericium erinaceus (Bull. Ex Fr.) Pers., be dried perfume
Mushroom, dry Grifola frondosa are ground, and obtain Boletus edulis Bull ex Franch powder, Boletus aereus powder, chicken oil mycopowder after crossing 100 mesh sieves
Shape thing, termitomyces powder, agrocyb eaegerita powder, Agaricus blazei Murrill powder, Hericium erinaceus (Bull. Ex Fr.) Pers. powder, Lentinus Edodes powder, ash tree pollen
Shape thing, then by Boletus edulis Bull ex Franch powder, Boletus aereus powder, chanterelle powder, termitomyces powder, agrocyb eaegerita powder
Shape thing, Agaricus blazei Murrill powder, Hericium erinaceus (Bull. Ex Fr.) Pers. powder, Lentinus Edodes powder, Grifola frondosa powder mix, and obtain after stirring
Raw mixture；
(3) pretreatment of defatted soybean, chooses defatted soybean and inserts in water and soak, and soak time is 15 hours～17 little
Time, insert after immersion and digester carries out steaming and decocting, steaming and decocting 0.6 hour～0.8 hour under the pressure of 60 MPas～70 MPas, steam
Boil rear blood pressure lowering to be cooled to when 40 DEG C take out, then stir into bean mud；
(4) prepared by beans unstrained spirits, is joined by raw mixture in the bean mud of acquisition, adds yeast inoculation, Sal and water the most again, and stirring is all
Obtaining beans unstrained spirits after even, wherein raw mixture, bean mud, yeast inoculation, Sal, the mass ratio of water are 1:1:0.08:0.1:1；
(5) fermentation, uses two-step method to ferment, and the beans unstrained spirits of acquisition is placed in fermentation tank ferment by the first first step,
Fermentation temperature is 30 DEG C～35 DEG C, and fermentation period is 30 days～40 days, secondly second step, after fermentation period terminates, at fermentation tank
Middle continuation adds raw mixture, and wherein the consumption of raw mixture is the 30% of beans unstrained spirits weight, after addition raw mixture again
Adding the lactic acid bacteria of beans unstrained spirits weight 0.5%, the yeast of beans unstrained spirits weight 3%, continue fermentation after stirring, fermentation time is 35
It～40 days, fermentation temperature is 30 DEG C～35 DEG C, obtains ripe beans unstrained spirits after having fermented；
(6) squeeze and filter, puts into the ripe beans unstrained spirits obtained in pressure filter through pressure filter, filter pressing to beans unstrained spirits water content to 8%,
Filtrate staticly settles 10 days, then through filter press filter pressing, it is thus achieved that mushroom soy sauce；
(7) sterilization packaging, carries out acquisition mushroom soy sauce sterilization packaging, obtains finished product mushroom soy sauce after the assay was approved.
The manufacture method of mushroom soy sauce the most according to claim 1, it is characterised in that: during described step (2) raw material powder process
Flour mill is used to enter to grind.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106942693A (en) * | 2017-04-19 | 2017-07-14 | 马鞍山市十月丰食品有限公司 | Dark soy sauce preparation method with anti-oxidation efficacy |
| CN107114760A (en) * | 2017-05-31 | 2017-09-01 | 福建古银生物技术有限公司 | It is a kind of to help to repair five mushroom pieces of gastric injury and preparation method thereof |
| CN107173780A (en) * | 2017-06-28 | 2017-09-19 | 周兆平 | A kind of processing method of russule health-care sauce |
| CN107467620A (en) * | 2017-08-28 | 2017-12-15 | 广西顶俏食品有限公司 | A kind of light soy sauce brewing method |
| CN107568701A (en) * | 2017-10-31 | 2018-01-12 | 荣成市日鑫水产有限公司 | A kind of method that soy sauce is prepared using matsutake |
| CN108185392A (en) * | 2017-12-28 | 2018-06-22 | 天津百利食品有限公司 | A kind of preparation method of flavouring soy sauce |
| CN111165777A (en) * | 2019-12-31 | 2020-05-19 | 浙江百兴食品有限公司 | Nourishing mushroom seasoning packet and preparation method thereof |
| CN117837740A (en) * | 2023-06-27 | 2024-04-09 | 杭州松鲜鲜自然调味品有限公司 | Preparation method of tricholoma matsutake fermented soy sauce |
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| CN111165777A (en) * | 2019-12-31 | 2020-05-19 | 浙江百兴食品有限公司 | Nourishing mushroom seasoning packet and preparation method thereof |
| CN117837740A (en) * | 2023-06-27 | 2024-04-09 | 杭州松鲜鲜自然调味品有限公司 | Preparation method of tricholoma matsutake fermented soy sauce |
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