阅读说明：本技术 一种酱油汁复合调味料 (Composite soy sauce juice seasoning ) 是由 朱阿启 张礼印 于 2021-07-29 设计创作，主要内容包括：本发明公开了一种酱油汁复合调味料,包括以下质量份的原料：酱油50-80份、青金桔果汁3-5份、竹荪提取液8-12份、茶树叶以及樟树叶提取物3-5份；其中,所述酱油的制备中所需大豆需要经过第一复合酶对其进行酶解处理,所述第一复合酶是由木瓜蛋白酶、碱性蛋白酶、纤维素酶和果胶酶等比例混合而成；所述竹荪提取液的制备方法如下；首先,竹荪洗净、切块,经加水后进行机械粉碎,蒸煮,室温下冷却,得到竹荪浆料；再,采用第二复合酶对得到的竹荪浆料进行水解,水解完成后灭活,滤去残渣,得到竹荪提取液。本发明保证酱油的正常的调味功能的同时,提高酱油的营养成分的利用率。(The invention discloses a soy sauce juice compound seasoning, which comprises the following raw materials in parts by mass: 50-80 parts of soy sauce, 3-5 parts of green-gold orange juice, 8-12 parts of bamboo fungus extract, 3-5 parts of tea tree leaves and camphor tree leaf extract; the preparation method comprises the following steps of (1) carrying out enzymolysis treatment on soybeans required in preparation of the soy sauce by using a first compound enzyme, wherein the first compound enzyme is formed by mixing papain, alkaline protease, cellulase and pectinase in equal proportion; the preparation method of the bamboo fungus extracting solution comprises the following steps; firstly, cleaning bamboo fungus, cutting into pieces, adding water, then mechanically crushing, stewing, and cooling at room temperature to obtain bamboo fungus slurry; and hydrolyzing the obtained bamboo fungus slurry by using a second complex enzyme, inactivating after the hydrolysis is finished, and filtering residues to obtain a bamboo fungus extracting solution. The invention ensures the normal seasoning function of the soy sauce and improves the utilization rate of the nutrient components of the soy sauce.)

1. The soy sauce juice compound seasoning is characterized by comprising the following raw materials in parts by mass: 50-80 parts of soy sauce, 3-5 parts of green-gold orange juice, 8-12 parts of bamboo fungus extract, 3-5 parts of tea tree leaves and camphor tree leaf extract;

the preparation method comprises the following steps of (1) carrying out enzymolysis treatment on soybeans required in preparation of the soy sauce by using a first compound enzyme, wherein the first compound enzyme is formed by mixing papain, alkaline protease, cellulase and pectinase in equal proportion;

the preparation method of the bamboo fungus extracting solution comprises the following steps; firstly, cleaning bamboo fungus, cutting into pieces, adding water, then mechanically crushing, stewing, and cooling at room temperature to obtain bamboo fungus slurry; and hydrolyzing the obtained bamboo fungus slurry by using a second complex enzyme, inactivating after the hydrolysis is finished, and filtering residues to obtain a bamboo fungus extracting solution.

2. The soy sauce juice compound seasoning as claimed in claim 1, wherein the second compound enzyme is prepared by mixing cellulase and protease in equal proportion.

3. The soy sauce compound seasoning as claimed in claim 1, wherein the tea tree leaf and camphor tree leaf extract is prepared by the following steps:

drying tea leaves and camphor tree leaves at 40-50 ℃, weighing 60-70 parts by mass of the tea leaves and 30-40 parts by mass of the camphor tree leaves, fully crushing the tea leaves and the camphor tree leaves into powder, mixing the obtained powder and an extraction solvent according to a mass ratio of 1:7-12, and soaking for 24-72 hours;

extracting with ultrasound at 40-50 deg.C for 45-60min, and filtering to obtain filtrate and residue; extracting the residue for 1-3 times, mixing filtrates, and vacuum concentrating at 0-50 deg.C to obtain tea leaf and camphor leaf extract.

4. The compound seasoning for soy sauce juice as claimed in claim 3, wherein the extraction solvent is a solution containing 1.0-3.0% hydrochloric acid and 70-90% ethanol.

5. The soy sauce juice compound seasoning as claimed in claim 1, which is characterized by comprising the following raw materials in parts by mass: 50 parts of soy sauce, 3 parts of green-gold orange juice, 8 parts of bamboo fungus extract, 3 parts of tea leaves and 3 parts of camphor tree leaf extract.

6. The soy sauce juice compound seasoning as claimed in claim 1, which is characterized by comprising the following raw materials in parts by mass: 65 parts of soy sauce, 4 parts of green-gold orange juice, 10 parts of bamboo fungus extract, and 4 parts of tea tree leaves and camphor tree leaf extract.

7. The soy sauce juice compound seasoning as claimed in claim 1, which is characterized by comprising the following raw materials in parts by mass: 80 parts of soy sauce, 5 parts of green-gold orange juice, 12 parts of bamboo fungus extract, 5 parts of tea tree leaves and 5 parts of camphor tree leaf extract.

Technical Field

The invention relates to the technical field of seasonings, and particularly relates to a soy sauce juice compound seasoning.

Background

A compound seasoning is prepared from two or more seasonings through special processing. At present, the compound seasoning is widely used in food processing in China, and almost no compound seasoning is applied, so that colorful foods with different styles do not exist, and the compound seasoning plays a significant role in the food industry in China.

Through high-tech analysis, the soy sauce brewed traditionally in China contains isoflavone (daidzin and genistin), flavonoid, ACE active peptide and the like as physiological active substances under the action of microbial flora, and the active substances with large functions have the functions of resisting cancer, oxidation and aging, eliminating active oxygen free radicals in vivo and other potential health-care food in a micro amount. However, the active ingredients in soy sauce are more retained in the oil residue, but because of the dark color, more impurities, heavy odor and the like, the soy sauce is disposed of as industrial waste, so that the nutrient components in the soy sauce are not fully utilized, and huge waste is caused.

Disclosure of Invention

The invention aims to provide a soy sauce juice compound seasoning aiming at overcoming the defects in the prior art, and aims to improve the utilization rate of nutrient components of soy sauce while ensuring the normal seasoning function of the soy sauce.

In order to achieve the purpose, the invention adopts the technical scheme that: a soy sauce juice compound seasoning comprises the following raw materials in parts by mass: 50-80 parts of soy sauce, 3-5 parts of green-gold orange juice, 8-12 parts of bamboo fungus extract, 3-5 parts of tea tree leaves and camphor tree leaf extract;

the preparation method comprises the following steps of (1) carrying out enzymolysis treatment on soybeans required in preparation of the soy sauce by using a first compound enzyme, wherein the first compound enzyme is formed by mixing papain, alkaline protease, cellulase and pectinase in equal proportion;

the preparation method of the bamboo fungus extracting solution comprises the following steps; firstly, cleaning bamboo fungus, cutting into pieces, adding water, then mechanically crushing, stewing, and cooling at room temperature to obtain bamboo fungus slurry; and hydrolyzing the obtained bamboo fungus slurry by using a second complex enzyme, inactivating after the hydrolysis is finished, and filtering residues to obtain a bamboo fungus extracting solution.

Further, the second compound enzyme is formed by mixing cellulase and protease in equal proportion.

Further, the preparation method of the tea tree leaf and camphor tree leaf extract comprises the following steps:

drying tea leaves and camphor tree leaves at 40-50 ℃, weighing 60-70 parts by mass of the tea leaves and 30-40 parts by mass of the camphor tree leaves, fully crushing the tea leaves and the camphor tree leaves into powder, mixing the obtained powder and an extraction solvent according to a mass ratio of 1:7-12, and soaking for 24-72 hours;

extracting with ultrasound at 40-50 deg.C for 45-60min, and filtering to obtain filtrate and residue; extracting the residue for 1-3 times, mixing filtrates, and vacuum concentrating at 0-50 deg.C to obtain tea leaf and camphor leaf extract.

Further, the extraction solvent is a solution containing 1.0-3.0% hydrochloric acid and 70-90% ethanol.

Further, the feed comprises the following raw materials in parts by mass: 50 parts of soy sauce, 3 parts of green-gold orange juice, 8 parts of bamboo fungus extract, 3 parts of tea leaves and 3 parts of camphor tree leaf extract.

Further, the feed comprises the following raw materials in parts by mass: 65 parts of soy sauce, 4 parts of green-gold orange juice, 10 parts of bamboo fungus extract, and 4 parts of tea tree leaves and camphor tree leaf extract.

Further, the feed comprises the following raw materials in parts by mass: 80 parts of soy sauce, 5 parts of green-gold orange juice, 12 parts of bamboo fungus extract, 5 parts of tea tree leaves and 5 parts of camphor tree leaf extract.

The invention has the beneficial effects;

after the soybean is subjected to enzymolysis by the complex enzyme, the soybean can be fully utilized in the preparation process of the soy sauce, and soy sauce residue is not generated, so that the raw materials are saved, the nutrition of the soy sauce is more comprehensive, and the utilization rate of the nutritional ingredients of the soy sauce is effectively improved.

Edible Dictyophora Indusiata (Vent. Ex pers) Fisch is a general name of Dictyophora Indusiata (Vent. Ex pers) Fisch belonging to Dictyophora of Bidentiaceae of Bidentiales of Basidiomycotina, contains multiple nutritional ingredients, and is a typical "natural, nutritional and multifunctional" food. Dictyophora indusiata is a fungus which has high protein, multiple amino acids and rich nutrition and is used as food and medicine. The detection of dictyophora fungus shows that the fungus contains 21 amino acids, 8 amino acids are necessary for human body, and 7 polysaccharides can be separated from dictyophora fungus fruiting body. The dictyophora indusiata has the effects of nourishing and strengthening, tonifying qi and brain, calming the nerves and strengthening the body, tonifying qi and yin, moistening lung and relieving cough, clearing heat and promoting diuresis and the like, and can protect the liver and reduce fat accumulation on the abdominal wall. The fungal polysaccharide, especially edible and medicinal fungal polysaccharide, has remarkable immunoregulation effect and antitumor activity, can activate T, B lymphocytes, macrophages, natural killer cells and other immune cells, widely stimulates the specific and nonspecific immune response of an organism, and enhances the immunoregulation capability of the organism. The crude extract and pure polysaccharide of Dictyophora Indusiata fruiting body or fermented mycelium have obvious immunoregulation effect. The physiological active substances are isoflavonoids (daidzin and genistin), flavonoids and ACE active peptide substances, and the active substances with large functions have the functions of anticancer, antioxidation, anti-aging, elimination of active oxygen free radicals in vivo and other potential health-care food.

The invention decomposes dictyophora indusiata by using an efficient enzymolysis technology so as to effectively release delicate flavor substances and functional substances in the dictyophora indusiata, and finally, the dried product and the common soy sauce are matched to organically combine and complement each other so as to achieve the basic requirements of the compound seasoning and increase the functionality, the taste and the delicate flavor of the soy sauce.

The green tangerine juice has the effects of regulating qi, relieving depression, reducing phlegm, quenching thirst, promoting digestion, relieving hangover, enhancing cold resistance of the organism, preventing and treating cold and reducing blood lipid of the oranges. The green-golden orange juice is added into the air duct soy sauce juice compound seasoning, so that the delicate flavor of the green-golden orange juice compound seasoning is favorably adjusted, and the health-care effect can be achieved.

The tea tree leaf and camphor tree leaf extract has strong antiseptic effect, the addition of antiseptic in the preparation process of soy sauce can be reduced, the flavor and taste of the soy sauce composite seasoning are improved, and the safety of food is improved.

Detailed Description

The technical solution of the present invention will be clearly and completely described below with reference to some embodiments of the present invention.

Example 1

A soy sauce juice compound seasoning comprises the following raw materials in parts by mass: 50 parts of soy sauce, 3 parts of green-gold orange juice, 8 parts of bamboo fungus extract, 3 parts of tea leaves and 3 parts of camphor tree leaf extract.

The soybean needed in the preparation of the soy sauce needs to be subjected to enzymolysis treatment by a first compound enzyme, wherein the first compound enzyme is prepared by mixing papain, alkaline protease, cellulase and pectinase in equal proportion.

The preparation method of the bamboo fungus extracting solution comprises the following steps; firstly, cleaning bamboo fungus, cutting into pieces, adding water, then mechanically crushing, stewing, and cooling at room temperature to obtain bamboo fungus slurry; then, hydrolyzing the obtained bamboo fungus slurry by using a second complex enzyme, inactivating after the hydrolysis is finished, and filtering residues to obtain a bamboo fungus extracting solution; the second complex enzyme is formed by mixing cellulase and protease in equal proportion.

The preparation method of the tea tree leaf and camphor tree leaf extract comprises the following steps:

drying tea leaves and camphor tree leaves at 40 ℃, weighing 60 parts of tea leaves and 30 parts of camphor tree leaves by mass, fully crushing the tea leaves and the camphor tree leaves into powder, mixing the obtained powder and an extraction solvent according to a mass ratio of 1:7, and soaking for 24 hours;

extracting with ultrasound at 40 deg.C for 45min, and filtering to obtain filtrate and residue; extracting the residue with the same method for 1 time, mixing filtrates, and vacuum concentrating at 0 deg.C to obtain tea leaf and folium Cinnamomi Camphorae extract.

The above extraction solvent is a solution containing 1.0% hydrochloric acid and 70% ethanol.

Example 2

A soy sauce juice compound seasoning comprises the following raw materials in parts by mass: 55 parts of soy sauce, 3.5 parts of green-gold orange juice, 9 parts of dictyophora phalloidea extract, 3.5 parts of tea tree leaves and camphor tree leaf extract;

the soybean needed in the preparation of the soy sauce needs to be subjected to enzymolysis treatment by a first compound enzyme, wherein the first compound enzyme is prepared by mixing papain, alkaline protease, cellulase and pectinase in equal proportion.

The preparation method of the bamboo fungus extracting solution comprises the following steps; firstly, cleaning bamboo fungus, cutting into pieces, adding water, then mechanically crushing, stewing, and cooling at room temperature to obtain bamboo fungus slurry; then, hydrolyzing the obtained bamboo fungus slurry by using a second complex enzyme, inactivating after the hydrolysis is finished, and filtering residues to obtain a bamboo fungus extracting solution; the second complex enzyme is formed by mixing cellulase and protease in equal proportion.

The preparation method of the tea tree leaf and camphor tree leaf extract comprises the following steps:

drying tea leaves and camphor tree leaves at 42 ℃, weighing 62 parts of tea leaves and 32 parts of camphor tree leaves by mass, fully crushing the tea leaves and the camphor tree leaves into powder, mixing the obtained powder and an extraction solvent according to a mass ratio of 1:8, and soaking for 30 hours;

extracting with ultrasound at 42 deg.C for 48min, and filtering to obtain filtrate and residue; extracting the residue with the same method for 2 times, mixing filtrates, and vacuum concentrating at 10 deg.C to obtain tea leaf and folium Cinnamomi Camphorae extract.

The above extraction solvent is a solution containing 1.5% hydrochloric acid and 75% ethanol.

Example 3

A soy sauce juice compound seasoning comprises the following raw materials in parts by mass: 65 parts of soy sauce, 4 parts of green-gold orange juice, 10 parts of bamboo fungus extract, 4 parts of tea tree leaves and 4 parts of camphor tree leaf extract;

the soybean needed in the preparation of the soy sauce needs to be subjected to enzymolysis treatment by a first compound enzyme, wherein the first compound enzyme is prepared by mixing papain, alkaline protease, cellulase and pectinase in equal proportion.

The preparation method of the bamboo fungus extracting solution comprises the following steps; firstly, cleaning bamboo fungus, cutting into pieces, adding water, then mechanically crushing, stewing, and cooling at room temperature to obtain bamboo fungus slurry; and hydrolyzing the obtained bamboo fungus slurry by using a second complex enzyme, inactivating after the hydrolysis is finished, and filtering residues to obtain a bamboo fungus extracting solution. The second complex enzyme is formed by mixing cellulase and protease in equal proportion.

The preparation method of the tea tree leaf and camphor tree leaf extract comprises the following steps:

drying tea leaves and camphor tree leaves at 45 ℃, weighing 65 parts of tea leaves and 35 parts of camphor tree leaves by mass, fully crushing the tea leaves and the camphor tree leaves into powder, mixing the obtained powder and an extraction solvent according to a mass ratio of 1:10, and soaking for 45 hours;

extracting with ultrasound at 45 deg.C for 50min, and filtering to obtain filtrate and residue; extracting the residue with the same method for 2 times, mixing filtrates, and vacuum concentrating at 25 deg.C to obtain tea leaf and folium Cinnamomi Camphorae extract. Wherein the extraction solvent is a solution containing 2.0% hydrochloric acid and 70% ethanol.

Example 4

A soy sauce juice compound seasoning comprises the following raw materials in parts by mass: 75 parts of soy sauce, 4.5 parts of green-gold orange juice, 11 parts of dictyophora phalloidea extract, 4.5 parts of tea tree leaves and camphor tree leaf extract; the soybean needed in the preparation of the soy sauce needs to be subjected to enzymolysis treatment by a first compound enzyme, wherein the first compound enzyme is prepared by mixing papain, alkaline protease, cellulase and pectinase in equal proportion.

The preparation method of the bamboo fungus extracting solution comprises the following steps; firstly, cleaning bamboo fungus, cutting into pieces, adding water, then mechanically crushing, stewing, and cooling at room temperature to obtain bamboo fungus slurry; and hydrolyzing the obtained bamboo fungus slurry by using a second complex enzyme, inactivating after the hydrolysis is finished, and filtering residues to obtain a bamboo fungus extracting solution. The second complex enzyme is formed by mixing cellulase and protease in equal proportion.

The preparation method of the tea tree leaf and camphor tree leaf extract comprises the following steps:

drying tea leaves and camphor tree leaves at 48 ℃, weighing 68 parts of tea leaves and 38 parts of camphor tree leaves by mass, fully crushing the tea leaves and the camphor tree leaves into powder, mixing the obtained powder and an extraction solvent according to the mass ratio of 1:11, and soaking for 68 hours;

extracting with ultrasound at 48 deg.C for 55min, and filtering to obtain filtrate and residue; extracting the residue with the same method for 3 times, mixing filtrates, and vacuum concentrating at 48 deg.C to obtain tea leaf and folium Cinnamomi Camphorae extract. The extraction solvent is a solution containing 2.8% hydrochloric acid and 85% ethanol.

Example 5

A soy sauce juice compound seasoning comprises the following raw materials in parts by mass: 80 parts of soy sauce, 5 parts of green-gold orange juice, 12 parts of bamboo fungus extract, 5 parts of tea tree leaves and 5 parts of camphor tree leaf extract; the soybean needed in the preparation of the soy sauce needs to be subjected to enzymolysis treatment by a first compound enzyme, wherein the first compound enzyme is prepared by mixing papain, alkaline protease, cellulase and pectinase in equal proportion.

The preparation method of the bamboo fungus extracting solution comprises the following steps; firstly, cleaning bamboo fungus, cutting into pieces, adding water, then mechanically crushing, stewing, and cooling at room temperature to obtain bamboo fungus slurry; and hydrolyzing the obtained bamboo fungus slurry by using a second complex enzyme, inactivating after the hydrolysis is finished, and filtering residues to obtain a bamboo fungus extracting solution. The second complex enzyme is formed by mixing cellulase and protease in equal proportion.

The preparation method of the tea tree leaf and camphor tree leaf extract comprises the following steps:

drying tea leaves and camphor tree leaves at 50 ℃, weighing 70 parts of tea leaves and 40 parts of camphor tree leaves by mass, fully crushing the tea leaves and the camphor tree leaves into powder, mixing the obtained powder and an extraction solvent according to a mass ratio of 1:12, and soaking for 72 hours;

extracting with ultrasound at 50 deg.C for 60min, and filtering to obtain filtrate and residue; extracting the residue with the same method for 3 times, mixing filtrates, and vacuum concentrating at 50 deg.C to obtain tea leaf and folium Cinnamomi Camphorae extract. The extraction solvent is a solution containing 3.0% hydrochloric acid and 90% ethanol.

The above description is only a partial preferred embodiment of the soy sauce compound seasoning disclosed in the present invention, and it should be noted that, for those skilled in the art, variations and modifications can be made without departing from the inventive concept of the present invention, and these are within the scope of the present invention.