阅读说明：本技术 一种红菇娘酱油及其制备工艺 (A kind of groundcherry soy sauce and its preparation process ) 是由 黄旭华 佟春霞 李天涯 丁瑞 于 2019-08-27 设计创作，主要内容包括：本发明涉及食品技术领域,更具体地涉及到一种红菇娘酱油及其制备工艺。所述红菇娘酱油的制备原料按重量份计,包括30～55份红菇娘果、10～25份豆类、10～25份谷类和5～10份添加剂,所述添加剂选自盐、味精、防腐剂中的一种或多种。本发明提供一种红菇娘酱油,通过使用红菇娘作为主要原料,提高了所述酱油的营养,且通过本发明所述红菇娘酱油的制备原料的协同作用,提高了所述酱油的稳定性,可保证长时间酱油色泽光亮,形态澄净,酱香浓郁醇厚,无异味；且本发明通过所述红菇娘酱油和工艺的结合,避免使用红菇娘果作为主要原料带来的酸味过重,以及长时间的腐败问题。(The present invention relates to food technology field, relate more specifically to a kind of groundcherry soy sauce and its preparation process.The groundcherry soy sauce prepares raw material by weight, including 30~55 parts of groundcherry fruits, 10~25 portions of beans, 10~25 parts of cereals and 5~10 parts of additives, and the additive is selected from one of salt, monosodium glutamate, preservative or a variety of.The present invention provides a kind of groundcherry soy sauce, by using groundcherry as primary raw material, improve the nutrition of the soy sauce, and the synergistic effect for preparing raw material of the groundcherry soy sauce through the invention, improve the stability of the soy sauce, it is ensured that long-time soy sauce color is bright, and form is clean and clear, paste flavor is strong mellow, free from extraneous odour；And the present invention is by the combination of the groundcherry soy sauce and technique, avoids using groundcherry fruit as primary raw material bring tart flavour is overweight and prolonged spoilage problem.)

1. a kind of groundcherry soy sauce, which is characterized in that the groundcherry soy sauce prepares raw material by weight, including 30~55 Part groundcherry fruit, 10~25 portions of beans, 10~25 parts of cereals and 5~10 parts of additives, the additive are selected from salt, monosodium glutamate, prevent One of rotten agent is a variety of.

2. groundcherry soy sauce according to claim 1, which is characterized in that the raw material for preparing of the groundcherry soy sauce further includes Raspberry and non-reducing sugar.

3. groundcherry soy sauce according to claim 2, which is characterized in that the raspberry, small molecular sugar and groundcherry fruit Weight ratio is (0.1~0.5): (0.05~0.15): 1.

4. groundcherry soy sauce according to claim 1, which is characterized in that the raw material for preparing of the groundcherry soy sauce further includes Corn flour and hawthorne leaf P.E.

5. groundcherry soy sauce according to claim 4, which is characterized in that the hawthorne leaf P.E, corn flour and russule The weight ratio of ma fruit is (0.2~0.6): (0.1~0.5): 1.

6. groundcherry soy sauce described in any one according to claim 1~5, which is characterized in that the system of the groundcherry soy sauce Standby raw material further includes oat and Fructus Solani melongenae extract.

7. groundcherry soy sauce according to claim 6, which is characterized in that the oat, Fructus Solani melongenae extract and groundcherry fruit Weight ratio be (0.5~1): (0.2~0.6): 1.

8. a kind of preparation process of groundcherry soy sauce described in any one according to claim 1~7, which is characterized in that including Following steps:

(1) feedstock processing: it will mix with beans after cereal boiling and carry out material moistening, steaming and obtain material；Groundcherry fruit is beaten To slurries；

(2) it is inoculated with koji-making: step (1) material and slurries being mixed, and access Aspergillus and carbohydrase, obtains into song；

(3) it ferments: step (2) is described at song addition salt water, it is fermented to obtain sauce unstrained spirits；

(4) it post-processes: by step (3) the sauce unstrained spirits leaching, sterilization, filtering, packaging, obtaining the groundcherry soy sauce.

9. the preparation process of groundcherry soy sauce according to claim 8, which is characterized in that step (3) brine strength For 23~26 ° of B é, the salt water accounts for into 50 bent~60wt%.

10. the preparation process of groundcherry soy sauce according to claim 8, which is characterized in that step (3) earlier fermentation Using hot fermentation with high salt, the later period uses less salt cold fermentation.

Technical field

The present invention relates to food technology fields, more particularly it relates to a kind of groundcherry soy sauce and its preparation process.

Background technique

Soy sauce, the liquid flavoring made with beans, wheat, wheat bran.Color bronzing has unique paste flavor, and flavour is delicious, helps It is the traditional condiment of China in promoting appetite.Soy sauce is commonly called as soy sauce, mainly by soybean, starch, wheat, salt by liquefaction, Made of the programs such as fermentation are brewed.The comparison of ingredients of soy sauce is complicated, in addition to the ingredient of salt, goes back there are many amino acid, carbohydrate, has The ingredients such as machine acid, pigment and fragrance.Based on saline taste, also there are delicate flavour, fragrance etc..It can increase and improve the taste of dish, also The color of dish can be added or changed.But soy sauce often considers the effect of seasoning at present, without having the function of nutrition.

Mushroom ma is also known as dagger-axe power, Mushroom ma, straw berry tomato, golden Miss, and Manchuria cream fruit belongs to annual plant of Solanaceae.Groundcherry fruit It is a kind of edible and medicinal advanced novel nourishing health care " herbaceous fruit " being integrated.Groundcherry fruit contains a variety of of needed by human body Vitamin, the complex containing vitamin B is 3 times higher than tomato in fresh berry；Sugar content is more than grape, contains fructose 30% or so, And contain 18 kinds of amino acid and suitable microelement (zinc, boron, selenium, silicon etc.).In addition, there are also certain health care medicinals for groundcherry fruit With value.It contains a large amount of rubber acid iron ammonium, there is certain curative effect to alpastic anemia.

By preparing soy sauce using groundcherry, the nutrition and health care effect of soy sauce can be improved, but due to groundcherry fruit The characteristic of itself has obvious tart flavour in the soy sauce for introducing the preparation of groundcherry fruit, to affect the mouthfeel of soy sauce, and is easy Occurs rancid problem in storing process.Therefore how while improving nutrition, soy sauce that utility groundcherry is prepared Mouthfeel and flavor effect be very important problem.

Summary of the invention

To solve the above-mentioned problems, first aspect of the present invention provides a kind of groundcherry soy sauce, the groundcherry soy sauce Prepare raw material by weight, including 30~55 parts of groundcherry fruits, 10~25 portions of beans, 10~25 parts of cereals and 5~10 parts Additive, the additive are selected from one of salt, monosodium glutamate, preservative or a variety of.

As a preferred technical solution of the present invention, the groundcherry soy sauce prepare raw material further include raspberry and it is non-also Raw sugar.

As a preferred technical solution of the present invention, the weight ratio of the raspberry, small molecular sugar and groundcherry fruit is (0.1~0.5): (0.05~0.15): 1.

As a preferred technical solution of the present invention, the raw material for preparing of the groundcherry soy sauce further includes corn flour and mountain Short, bristly hair or beard leaf extract.

As a preferred technical solution of the present invention, the weight of the hawthorne leaf P.E, corn flour and groundcherry fruit Than for (0.2~0.6): (0.1~0.5): 1.

As a preferred technical solution of the present invention, the raw material for preparing of the groundcherry soy sauce further includes oat and eggplant Extract.

As a preferred technical solution of the present invention, the weight ratio of the oat, Fructus Solani melongenae extract and groundcherry fruit is (0.5~1): (0.2~0.6): 1.

The second aspect of the present invention provides a kind of preparation process of groundcherry soy sauce as described above, including following step It is rapid:

(1) feedstock processing: it will mix with beans after cereal boiling and carry out material moistening, steaming and obtain material；Groundcherry fruit is beaten Slurry obtains slurries；

(2) it is inoculated with koji-making: step (1) material and slurries being mixed, and access Aspergillus and carbohydrase, is obtained into It is bent；

(3) it ferments: step (2) is described at song addition salt water, it is fermented to obtain sauce unstrained spirits；

(4) it post-processes: by step (3) the sauce unstrained spirits leaching, sterilization, filtering, packaging, obtaining the groundcherry soy sauce.

As a preferred technical solution of the present invention, step (3) brine strength is 23~26 ° of B é, the salt water Account for into 50 bent~60wt%.

As a preferred technical solution of the present invention, step (3) earlier fermentation uses hot fermentation with high salt, later period Using less salt cold fermentation.

Compared with the prior art, the invention has the following beneficial effects: the present invention provides a kind of groundcherry soy sauce, by making It uses groundcherry as primary raw material, improves the nutrition of the soy sauce, and the preparation original of the groundcherry soy sauce through the invention The synergistic effect of material improves the stability of the soy sauce, it is ensured that long-time soy sauce color is bright, and form is clean and clear, and paste flavor is dense It is strongly fragrant mellow, free from extraneous odour；And the present invention avoids using groundcherry fruit as mainly by the combination of the groundcherry soy sauce and technique Raw material bring tart flavour is overweight and prolonged spoilage problem.

Specific embodiment

The detailed description for preferred implementation method of the invention below of participating in the election of and including embodiment this hair can be more easily to understand Bright content.Unless otherwise defined, all technologies used herein and scientific term have common with fields of the present invention The normally understood identical meaning of technical staff.When there is a conflict, the definition in this specification shall prevail.

As used herein term " by ... preparation " it is synonymous with "comprising".Term "comprising" used herein, " comprising ", " having ", " containing " or its any other deformation, it is intended that cover non-exclusionism includes.For example, the combination comprising listed elements Object, step, method, product or device are not necessarily limited to those elements, but may include not expressly listed other elements or Such composition, step, method, product or the intrinsic element of device.

Conjunction " Consists of " excludes any element that do not point out, step or component.If in claim, this Phrase will make claim closed, so that it is not included the material in addition to the material of those descriptions, but relative normal Except rule impurity.When being rather than immediately following after theme in the clause that phrase " Consists of " appears in claim main body, It is only limited to element described in the clause；Other elements are not excluded except the claim as a whole.

Equivalent, concentration or other values or parameter are excellent with range, preferred scope or a series of upper limit preferred values and lower limit When the Range Representation that choosing value limits, this should be understood as specifically disclosing by any range limit or preferred value and any range Any pairing of lower limit or preferred value is formed by all ranges, regardless of whether the range separately discloses.For example, when open When range " 1 to 5 ", described range should be interpreted as including range " 1 to 4 ", " 1 to 3 ", " 1 to 2 ", " 1 to 2 and 4 to 5 ", " 1 to 3 and 5 " etc..When numberical range is described herein, unless otherwise stated, otherwise the range is intended to include its end Value and all integers and score in the range.

Singular includes that plural number discusses object, unless the context clearly dictates otherwise." optional " or it is " any It is a kind of " refer to that the item described thereafter or event may or may not occur, and the description include situation that event occurs and The situation that event does not occur.

Approximate term in specification and claims is used to modify quantity, and it is specific to indicate that the present invention is not limited to this Quantity further includes the acceptable modified part without will lead to the change of dependency basis this function close with the quantity.Phase It answers, modifies a numerical value with " about ", " about " etc., mean that the present invention is not limited to the exact numericals.In some examples, approximate Term likely corresponds to the precision of the instrument of measurement numerical value.In present specification and claims, range limits can be with Combination and/or exchange, these ranges if not stated otherwise include all subranges contained therebetween.

In addition, indefinite article "an" before element of the present invention or component and "one" quantitative requirement to element or component (i.e. frequency of occurrence) unrestriction.Therefore "one" or "an" should be read as including one or at least one, and odd number The element or component of form also include plural form, unless the obvious purport of the quantity refers to singular.

Illustrate the present invention below by way of specific embodiment, but is not limited to specific examples presented below.

First aspect of the present invention provides a kind of groundcherry soy sauce, and the groundcherry soy sauce prepares raw material by weight Meter, including 30~55 parts of groundcherry fruits, 10~25 portions of beans, 10~25 parts of cereals and 5~10 parts of additives, the additive choosing From one of salt, monosodium glutamate, preservative or a variety of.

In a preferred embodiment, groundcherry soy sauce of the present invention prepares raw material by weight, including 45 parts of groundcherry fruits, 20 portions of beans, 21 parts of cereals and 7 parts of additives, the additive in salt, monosodium glutamate, preservative one Kind is a variety of.

Groundcherry fruit

Groundcherry fruit is a kind of fruit of dual-purpose of drug and food, referred to as " herbaceous fruit ", there is very high nutritive value, Gu Niangguo In nutriment rich in, wherein contain 18 kinds of amino acid, 8 kinds of vitamins, 21 kinds of microelements.Contain in groundcherry fruit B family vitamin abundant, wherein the content of the complex of vitamin B is 3 times of tomato.Carbon water rich in groundcherry fruit Compound, sugar content is also higher than grape, and wherein fructose content is about 30%.Vitamin C rich in, wintercherry in groundcherry fruit Alcohol, oxalic acid, rubber acid iron ammonium, citric acid and micro alkaloid.

Groundcherry fruit is in addition to nutrition beneficial to human body such as amino acid, vitamin, microelements contained by general fruit Value is outer, and there are also certain health-cares to be worth.Groundcherry fruit pulp contains a large amount of oleic acid, the unsaturated fats such as linoleic acid Acid delays senescence so having beautifying face and moistering lotion, the health values such as prevention cardiovascular and cerebrovascular diseases, and rich in groundcherry fruit Zinc also contains a large amount of rubber acid iron ammonium, there is certain curative effect to alpastic anemia.

The Planting pattern of groundcherry of the present invention is the plantation of spring open country: the plantation of spring open country is seedling in greenhouse in March, April Part open country nursery, the temperature of picking is that average daily temperature is 28 DEG C or more.

What the raw material of soy sauce brewing of the present invention was selected is that the mode of spring open country plantation plants the groundcherry fruit of picking, and selection exists The time that average daily temperature is 28 DEG C or more, which picks groundcherry fruit, has a very excellent nutritive value, content of mineral substances therein, There are many various amino acid and microelement, and rich in wintercherry alcohol AB, Chinese holly edge acid and are rich in the microelements such as zinc, solarization, calcium, With very high edible nutritional value.

Beans

Beans protein rich in is one of very important raw material of soy sauce preparation process, can be microorganism Growth and breeding provides nutriment, is the nutritional ingredient and fiber source of soy sauce, and fragrance to soy sauce and color etc. have it is important Relationship is most important for the formation of soy sauce color, body.

Preferably, bean sorting of the present invention is from one of soybean, dregs of beans, soya-bean cake or a variety of.

It is highly preferred that beans of the present invention is dregs of beans.

Dregs of beans is a kind of byproduct obtained after soybean extracting bean oil.Also known as " Soybean Meal ".Dregs of beans is generally in irregular broken Sheet, color be it is light yellow to light brown, taste is with roasting soybean fragrance.The main component of dregs of beans are as follows: protein 40%~ 48%, lysine 2.5%~3.0%, tryptophan 0.6%~0.7%, methionine 0.5%~0.7%.

Cereal

Cereal starch rich in is one of raw material important in soy sauce preparation process, can provide carbon source, for fermentation It uses, and the taste to soy sauce, posture and color have a major impact.

Preferably, cereal of the present invention is selected from one of wheat bran, rice, glutinous rice, wheat or a variety of.

It is highly preferred that cereal of the present invention includes wheat bran and wheat.

It is further preferred that the weight ratio of the wheat bran and wheat is (1~3): (1~2).

It is further preferred that the weight ratio of wheat bran of the present invention and wheat is 2:1.

Wheat bran is the outermost epidermis of cereal, is a kind of important dietary fiber sources, is kept fit state hair to body Wave important role.It is also more containing a large amount of non-starch in wheat bran in addition to containing a certain number of starch, protein, fat Sugar.

In a preferred embodiment, wheat bran of the present invention be selected from wheat bran, buckwheat bran, oat bran, Corn bran it is one or more.

In a kind of preferred embodiment, wheat bran of the present invention is wheat bran.

Wheat bran is wheat processing into the byproduct obtained after flour.Wheat bran simply, contains big as Chinese medicine Nutritional ingredient needed by human is measured, there is moistening lung, moisturize the skin, cancer-resisting, strengthening the spleen and stomach, black hair strengthen the hair, cleaning stomach etc. Effect has very high value medical health care.In addition, in wheat bran p-aminobenzoic acid content be it is highest in plant, it is right Aminobenzoic acid is human body cell division necessary material, and has and restore coat color effect.There are many dietotherapies for edible wheat bran fiber Health-care effect can do the additive of food, be widely used in the production of bread, biscuit etc., also direct-edible.

Wheat is one of three big cereal, and wheat of the present invention is wheat fruit, and the main component of wheat is carbon hydrate The ingredients such as object, fat, protein, crude fibre, calcium, phosphorus, potassium, vitamin B1, vitamin B2 and niacin, there are also a kind of allantoins Ingredient.In addition, being also rich in food fiber and vitamin E, a small amount of arginine, amylase, sitosterol, lecithin in wheat embryo And protease.

Additive

Additive of the present invention is selected from one of salt, monosodium glutamate, preservative or a variety of.

Preferably, additive of the present invention includes salt.

Salt is an important additives of soy sauce, it makes soy sauce have saline taste appropriate, and gives sauce jointly with amino acid Oily delicate flavour plays the role of seasoning, and salt can inhibit the growth of miscellaneous bacteria, prevents soy sauce rotten.Salt of the present invention is salt, no It further limits.

In a preferred embodiment, groundcherry soy sauce of the present invention prepare raw material further include raspberry and it is non-also Raw sugar.

Raspberry

Raspberry is the perennial deciduous shrub of rose family rubus, in terms of the ingredient verified from raspberry, flavonoids Compound has the physiological activity such as hypoglycemic, reducing blood lipid, anti-arrhythmia cordis, anti-oxidant high efficiency and hypotoxicity, anti-aging.Eastern Liang Henbane lactone has the function of certain analgesia, anti-inflammatory, eliminating the phlegm and relievings asthma；Tea polyphenols have decompression, reducing blood lipid, anti-mutation, prevention and treatment The effect of cardiovascular disease, antibacterial anti-inflammatory, also has and eliminates the work such as free radical, cancer-resisting, anti peroxidation of lipid and anti-aging With.Radiation protection, anti-aging, prevent in terms of have unique function, be added to drug, can rise in cosmetics it is anti-inflammatory, anti-ageing Old effect, being added in food then has health-care effect.Also contain vitamin B1, vitamin B2, vitamin E, calabash trailing plants in raspberry fruit Bu Su etc., therefore nutritive value with higher and medical care effect.

Preferably, raspberry of the present invention is selected from one of raspberry, black raspberry, yellow raspberry, blue raspberry or a variety of.

It is highly preferred that raspberry of the present invention is raspberry.

Nutrients and a large amount of fibers such as vitamin A rich in, vitamin C, calcium, potassium, magnesium in raspberry, together When, also containing nutriments such as salicylic acid, height anthocyanase, cellulases in raspberry.

Non-reducing sugar

Preferably, non-reducing sugar of the present invention is selected from one of trehalose, sucrose, starch, cellulose or a variety of.

It is highly preferred that non-reducing sugar of the present invention is trehalose.

It is further preferred that the weight ratio of raspberry of the present invention, small molecular sugar and groundcherry fruit is (0.1~0.5): (0.05~0.15): 1.

It is further preferred that the weight ratio of raspberry of the present invention, small molecular sugar and groundcherry fruit is 0.3:0.1:1.

It has been found that raspberry although nutriment rich in, but contain a large amount of ellagic acid bacterium etc. in raspberry Phenolic substances, it is easy to occur to go bad during preparing raw material slurry, not only causes the loss of idiotrophic substance, but also Also the organic nutrient substance in groundcherry fruit can be made also to cause discoloration metamorphic reaction, cause a large amount of losses of nutriment, especially It is to will cause the damage of a large amount of nutriment in pulping process can possibly even generate nuisance.But inventor has found When three being made to generate excellent collaboration if trehalose and groundcherry fruit, raspberry are used in compounding using non-reducing sugar The function of synergy can not only guarantee nutritive value in other technical process such as mashing of soy sauce brewing, and discovery can have Effect improves the storage lasting stability of soy sauce, is unlikely to deteriorate.It may be since non-reducing sugar, especially trehalose are stable non- Reducing disaccharides, a certain proportion of non-reducing sugar, which is added, helps that the polyphenols in raspberry is inhibited to be oxidized, and improves russule Ma fruit and raspberry active organic nutrient substance and polyphenols in the mashing processing and soy sauce acid fermentation during soy sauce brewing Stability；But wintercherry alcohol AB isoreactivity ingredient and non-reducing sugar, raspberry fruit play synergy in groundcherry fruit simultaneously Effect, promotes tannic acid etc. to be slightly soluble in the abundant dissolution of the active nutrients of water, and realization makes full use of nutriment.

In a preferred embodiment, the raw material for preparing of groundcherry soy sauce of the present invention further includes corn flour and mountain Short, bristly hair or beard leaf extract.

Corn flour

Corn flour of the present invention is the flour that corn flour passes through that crushing obtains.

Preferably, corn flour of the present invention is selected from waxy type corn flour, saccharoid type corn flour, silty type corn flour, height Oil type corn flour, high-lysine type corn flour it is one or more.

It is highly preferred that corn flour of the present invention is high-lysine type corn flour.

High-lysine type corn is also protein maize, and the content of lysine is conventional corn in high-lysine type corn flour 2 times, reach 0.4%, in addition, the content of tryptophan is also higher in high-lysine type corn flour, and both amino acid are Humans and animals are indispensable.

It is further preferred that corn flour mesh number of the present invention is 40~60 mesh.

It is further preferred that corn flour mesh number of the present invention is 50 mesh.

Mesh number is the granularity or fineness of material, and general definition refers to hole count of the sieve in 1 inch, long with per inch Hole count be screen size, referred to as mesh.

Hawthorne leaf P.E

Hawthorne leaf P.E flavones rich in and triterpene compound, main component have vitexin rhamnopyranoside, gold Silk peach glucoside etc. has the effects of activating microcirculation and removing stasis medicinal, a surname's numbness is promoted blood circulation, and can play blood pressure lowering, hypoglycemic, reducing blood lipid, anti-oxidant, anti-ageing Always, the effect of anti-inflammatory and analgesia, and to the protective effect that myocardial ischemia, cerebral ischemia and renal ischaemia have had, it is highly-safe.

Preferably, the weight ratio of hawthorne leaf P.E of the present invention, corn flour and groundcherry fruit is (0.2~0.6): (0.1~0.5): 1.

It is highly preferred that the weight ratio of hawthorne leaf P.E of the present invention, corn flour and groundcherry fruit is 0.3:0.3:1.

Although it has been found that be added corn flour use high-lysine type corn flour, wherein lysine rich in, Tryptophan is amino acid classes necessary to human body and other animals, but lysine is particularly easy to be broken in process It is bad, however inventor has found that high-lysine type corn and groundcherry fruit are being used in compounding condition with hawthorne leaf P.E, corn flour Under can play it is adequately synergistic under the action of, realize to high-lysine type corn, groundcherry fruit idiotrophic substance Protection, it may be possible to due to containing a large amount of Wheat Brag Protein substance in wheat bran, cooperate with flavone of hawthorn fruit abundant etc. in haw thorn extract Active constituent can mention for high-lysine type corn, the lysine abundant in groundcherry fruit and other kinds of amino acid For being suitable for the nutritive value of further film enhancing soy sauce, it may be possible to due to can guarantee Wheat Brag Protein, mountain at this time there are environment There is short, bristly hair or beard flavones suitable amount various amino acid to be protected not to be destroyed, especially to the protection of lysine.

It is further preferred that the weight ratio of hawthorne leaf P.E of the present invention and wheat bran is (2~3): (2~3).

It is further preferred that the weight ratio of hawthorne leaf P.E of the present invention and wheat bran is 1:1.

It has been found that the usage amount when wheat bran is too big, Wheat Brag Protein can make tannic acid in raspberry that precipitating work occur again With lysine can be more easier by destruction.Inventor has found that groundcherry fruit, hawthorne leaf P.E, corn flour, wheat bran make Weight ratio is to be conducive to system in certain range and be in more stable state, can make the amino acid such as lysine Content is best.And there is haw thorn leaf total flavone substance abundant in haw thorn extract, there is excellent lipophilic performance, can promote Into the process in edible soy sauce, by the way that absorption of the human body to nutriment can be sufficiently promoted with cell membrane effect, to greatest extent The nutriment given full play in raw material, further increase the nutritive value of soy sauce.In addition, being added in the present invention system special Quantitative hawthorne leaf P.E, corn flour, wheat bran are used in compounding, and the edible of the nutrition of soy sauce can be not only further enhanced Value and health-care efficacy can also sufficiently discharge the nutrient active matter in sauce unstrained spirits system during the processing step of leaching Matter.

It is further preferred that hawthorne leaf P.E of the present invention is purchased from Yichang Yong Nuo pharmaceutcal corporation, Ltd.

In a preferred embodiment, the raw material for preparing of groundcherry soy sauce of the present invention further includes oat and eggplant Extract.

Oat

Avena grass family, oat race, Avena are a kind of important grain of extensive cultivating and growing all over the world and are raised Grass, forage crop.With the merits such as drought resisting, cold-resistant, barren-resistant and very high nutrition and health value.Oat not only has Very high nutritive value, and there is certain medical function.Protein, fat, lysine content and heat in oat is equal It is relatively high；Also be rich in linoleic acid, long-term consumption, accumulation of the cholesterol in angiocarpy can be reduced, for prevent senile hypertension, Diabetes, hyperlipidemia etc. are of great advantage.And oat has the effects that anti-cancer.

Fructus Solani melongenae extract

Eggplant is plant of Solanaceae, cold for eggplant nature and flavor Gu, has scattered blood stasis, detumescence to relieve the pain, treats fever and chills, dispelling wind and removing obstruction in the meridians and stop Blood and other effects.Wherein eggplant fruit contains a variety of alkaloids such as trigonelline, stachydrine, choline, solanine；Pericarp contains pigment Eggplant glycosides, shisonin；In addition, eggplant also has inoxidizability.Eggplant protein rich in, fat, carbohydrate, vitamin And the multiple nutritional components such as calcium, phosphorus, iron, the content rich in bioflavonoids, especially citrin are very high.

Preferably, the weight ratio of oat of the present invention, Fructus Solani melongenae extract and groundcherry fruit is (0.5~1): (0.2~ 0.6): 1.

It is highly preferred that the weight ratio of oat of the present invention, Fructus Solani melongenae extract and groundcherry fruit is 0.6:0.4:1.

Present invention introduces groundcherry fruits to prepare soy sauce, and nutritive value further increases, and solves the single tool of soy sauce in the market There is the function that flavor effect does not have extra-nutrition, but due to the characteristic of groundcherry fruit itself, is introducing groundcherry fruit The soy sauce of preparation has obvious tart flavour, and the mouthfeel and soy sauce for affecting soy sauce will appear rancid problem in storing process, It is not easy to store.Not only contain more protein, fat, lysine content in oat, but also inventor's discovery adds in the feed Enter suitable oat to carry out cooperateing with use with Fructus Solani melongenae extract, there can also be certain improvement to soy sauce acidity, it may The reason is that oat in contain alkaloid very rich, up to more than 40 kinds, the alkaloid that preparation process releases can be right The acidity of groundcherry fruit has certain relaxation effect, and not only contains protein more abundant, minerals in Fructus Solani melongenae extract And sugar, it is more aobvious to the function and effect for the acidity for alleviating soy sauce to furthermore provide a large amount of alkaloids and oat synergy It writes.

In a preferred embodiment, Fructus Solani melongenae extract of the present invention is purchased from the Hebei profit step limited public affairs of biotechnology Department.

The second aspect of the present invention provides the preparation process of groundcherry soy sauce as described above, comprising the following steps:

(1) feedstock processing: it will mix with beans after cereal boiling and carry out material moistening, steaming and obtain material；Groundcherry fruit is beaten Slurry obtains slurries；

(2) it is inoculated with koji-making: step (1) material and slurries being mixed, and access Aspergillus and carbohydrase, is obtained into It is bent；

(3) it ferments: step (2) is described at song addition salt water, it is fermented to obtain sauce unstrained spirits；

(4) it post-processes: by step (3) the sauce unstrained spirits leaching, sterilization, filtering, packaging, obtaining the groundcherry soy sauce.

In a preferred embodiment, in step (1) cereal boiling of the present invention, by cereal 0.1~ 70~80 DEG C of water is added in 0.3MPa, 25~35min of dry blowing at 80~90 DEG C, stirs 10~15min, and the water accounts for cereal 50~65wt%.

In a preferred embodiment, in step (1) cereal boiling of the present invention, cereal and corn flour are mixed It closes, 25~35min of dry blowing at 0.1~0.3MPa, 80~90 DEG C, 70~80 DEG C of water is added, stir 10~15min, it is described Water accounts for 50~65wt% of cereal and corn flour total weight.

In a preferred embodiment, in step (1) material moistening of the present invention, by cereal boiling, and 60 are ground into The mixing of~80 mesh cereals obtains just mixed object, 50~60 DEG C of water is added, stirs 30~40min, obtains mixing, and the water accounts for just 30~60wt% of mixed object.

In a preferred embodiment, in step (1) material moistening of the present invention, by cereal boiling, and 60 are ground into ~80 mesh oats and cereal mixing obtain just mixed object, 50~60 DEG C of water are added, stirs 30~40min, obtains mixing, described Water accounts for 30~60wt% of just mixed object.

In a preferred embodiment, in step (1) steaming of the present invention, by mixing at 110~130 DEG C, 0.1 Under~0.2MPa after 40~45min of steaming, 45~55 DEG C are cooled to, material is obtained.

In a preferred embodiment, step (1) of the present invention is by groundcherry fruit, raspberry, hawthorne leaf P.E It is beaten to obtain slurries with Fructus Solani melongenae extract.

In a preferred embodiment, step (2) of the present invention will material and slurries mix after be inoculated with aspergillus oryzae, Aspergillus niger and carbohydrase carry out koji-making, and the aspergillus oryzae accounts for 0.2~0.4wt% of material and slurries total weight, and aspergillus niger accounts for song The 0.05~0.15% of material and slurries gross mass, carbohydrase accounts for the 0.05~0.1% of material and slurries gross mass.

In a preferred embodiment, aspergillus oryzae of the present invention is that Shanghai makes 3.042.

In a preferred embodiment, aspergillus niger of the present invention is AS3.350.

Aspergillus oryzae category Deuteromycotina, Hyphomycetes, hyphomycetales, from a Common Species in Geng Bao section, aspergillus fungi.Rice Aspergillus is that a kind of bacterial strain for producing complex enzyme can also produce amylase, carbohydrase, cellulase, phytase etc. in addition to producing protease. Aspergillus niger, Deuteromycotina, Hyphomycetes, hyphomycetales, Moniliaceae, a Common Species in aspergillus fungi are important hair Ferment industrial strain can produce amylase, acid protease, cellulase, pectase, glucose oxidase, citric acid, gluconic acid With gallic acid etc..By the present invention in that the amino of the soy sauce ultimately generated can be improved with aspergillus oryzae and the common koji-making of aspergillus niger The utilization rate of protein in acid, sugar, glutamic acid equal size and raw material.

In a preferred embodiment, of the present invention to cultivate aspergillus oryzae and aspergillus niger at 28~33 DEG C respectively Progress koji preparation in 2.5~3.5 days, on the mixture for inoculating material and slurries.

In a preferred embodiment, in step (2) koji-making of the present invention, 34~36 DEG C of standing trainings of product temperature first After supporting 4~5h, 27~29 DEG C of 7~8h of stationary culture are cooled to, and turn over song for the first time；31~33 DEG C of stationary cultures 4 of product temperature later After~6h, song is turned over for the second time, turns over song for the third time after being cooled to 25~30 DEG C of 0.4~0.6h of stationary culture, and be further cultured for 22~26h Obtain into song.

In a preferred embodiment, step (3) brine strength of the present invention is 23~26 ° of B é, the salt water Account for into 50 bent~60wt%.

In a preferred embodiment, step (3) brine strength of the present invention is 24 ° of B é, and the salt water is accounted for into Bent 55wt%.

Brine strength unit of the present invention is ° Be`, is Baume degrees, is a kind of method for indicating solution concentration.Baume Densimeter immerses in surveyed solution, and obtained degree is just Baume degrees.

In a preferred embodiment, step (3) earlier fermentation of the present invention uses hot fermentation with high salt, later period Using less salt cold fermentation.

In a preferred embodiment, in hot fermentation with high salt of the present invention, 55~65 DEG C of salt will be added at song Water stirring, is sealed by fermentation, and ferments 4~6 days at 40~50 DEG C first, then ferments 2~4 days at 50~55 DEG C, finally 40~50 DEG C fermentation 5~8 days.

In a preferred embodiment, in less salt cold fermentation of the present invention, product temperature is down to 32~36 DEG C, slowly The buck of 60~70wt% of material weight is accounted under leaching, temperature is 30~35 DEG C, and alkali content is 10~15wt% in buck, and 4 The resistance to yeast liquid with high salt of flavored type of 5~7wt% of material weight is added after~6 days, is sealed by fermentation 40~50 days and obtains sauce unstrained spirits.

Buck of the present invention is the aqueous solution of carbonate, and the carbonate includes but is not limited to sodium carbonate, potassium carbonate.

The inventors discovered that being prepared although the acidity of groundcherry fruit can be reduced by addition oat and Fructus Solani melongenae extract Soy sauce be still easy to happen rancid during storage, cause the quality variation of soy sauce, but by preparation process's The control of condition can make soy sauce stability more excellent, and delicate flavour is denseer.It may be high using early period during fermentation Salt hot fermentation, process early period using high salinity salt water undergo 3 different hot stages to the biological enzyme in sauce unstrained spirits into The a degree of activation of row promotes the biochemical metabolism of the substances such as groundcherry, and since groundcherry, raspberry, Fructus Solani melongenae extract are medium Rich in glucide abundant, it is conducive to decompose generation alcohol, improves the mellowness taste of soy sauce, reduce acidity, can be additionally favorable for increasing The content for adding aromatic substance increases the delicate flavour of soy sauce, and promotes the destruction to anti-nutritional factors；Later period uses less salt to sauce unstrained spirits Low temperature further ferments, and prevents from reducing nutrition to the destruction of amino acid due to excessive temperature and excessively high salt content, and in low temperature Further promote biological enzyme to the biochemical metabolism of the substances such as groundcherry and containing for aromatic substance in the long-term fermentation process of less salt Amount, may finally improve the stability and delicate flavour of soy sauce.

In a preferred embodiment, the preparation method of the resistance to yeast liquid with high salt of flavored type of the present invention include with Lower step:

By 1.5~3% glucose, 0.5~2% peptone, 0.4~0.8% yeast extract and 15~20% salt 30~ 32 DEG C of 45~50h of culture, obtain the resistance to yeast liquid with high salt of flavored type.

In a preferred embodiment, the preparation method of the resistance to yeast liquid with high salt of flavored type of the present invention include with Lower step:

By 2% glucose, 1% peptone, 0.5% yeast extract and 18% salt in 30~32 DEG C of 45~50h of culture, obtain The resistance to yeast liquid with high salt of flavored type.

In a preferred embodiment, in step (4) leaching of the present invention, the salt in additive is configured to 3 The salt water of~5wt%, temperature be 55~65 DEG C, be added in sauce unstrained spirits, at 40~55 DEG C impregnate 18~obtain moromi for 24 hours.

In a preferred embodiment, moromi of the present invention takes supernatant, 80 in 50~60 DEG C of 18~25h of standing ~90 DEG C of 30~40min of sterilizing are filtered after standing 6~8 days, are packaged to be groundcherry soy sauce.

In a preferred embodiment, water of the present invention is the mineral water of natural cooling after boiling, when boiling Between be 10~20min.