一种甜菜根复合调味液的制作方法

Fabrication method of beet root compound seasoning liquid

  • Inventors: WU BEIBEI
  • Assignees: 吴蓓蓓
  • Publication Date: January 27, 2016
  • Publication Number: CN-105266124-A

Abstract

本发明公开了一种甜菜根复合调味液的制作方法,属于食品加工领域。其特征在于:采用麦曲汁→杀菌→培养→添加甜菜根粉及酵母液→培养→添加甜菜根粉→注入曲汁中→培养发酵→补酸→调香调味→分离过滤→滤清液→杀菌→熟化→成品的加工工艺流程。有益效果:本发明产品体态澄清,色香味俱佳,含有独特的甜菜根的风味,本产品营养丰富,具健胃消食、止咳化痰、消热解毒等保健作用,可增强机体的免疫功能,是一种营养保健价值极高的食品,同时本方法操作简单、易于实现。
The invention discloses a fabrication method of beet root compound seasoning liquid and belongs to the field of food processing. The fabrication method is characterized by comprising the processing technological flows of adopting wheat koji juice, conducting sterilization, conducting cultivation, adding beet root powder and yeast liquid, conducting cultivation, adding beet root powder, infusing the mixture into the koji juice, conducting cultivation and fermentation, supplementing acid, adjusting flavor, conducting separation and filtration, filtering away clear liquid, conducting sterilization, conducting curing and obtaining a finished product. The fabrication method has the advantages that the product is clear in state, good in color, aroma and taste and rich in nutrition, unique beet root flavor is contained, the health care effects of invigorating the stomach, promoting digestion, relieving cough, resolving phlegm and eliminating heat and toxic materials and the like are achieved, the immunological function of the human body can be enhanced, the product is food which is extremely high in nutritional value and health care value, and the fabrication method is simple in operation and easy to achieve.

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