Preparation method of ginkgo sauce

银杏酱的制备方法

Abstract

The invention relates to a preparation method of ginkgo sauce, which comprises the following steps: (1) selecting legumes (soy or bean); (2) washing the legumes; (3) soaking the legumes; (4) cooking the legumes; (5) inoculating: uniformly stirring ginkgo detoxification powder, the legumes, flour, glucose, and koji to obtain a koji material; (6) obtaining material koji; (7) preparing the ginkgo sauce; and (8) fermenting: uniformly stirring the material koji and obtaining the ginkgo sauce by fermentation. The sauce mash is reddish brown, has good gloss and heavy sauce flavor. The ginkgo sauce prepared by the invention has unique aroma and taste of ginkgo, and ginkgo fruit is nutritious, is developed into a sauce product and plays the role of nutrition and health-care functions, thereby widening the scope of application of the ginkgo.
本发明涉及银杏酱的制备方法。包括以下操作步骤:(1)选取豆类(大豆或蚕豆);(2)洗净豆类;(3)浸泡豆类;(4)蒸煮豆类;(5)接种:银杏脱毒粉、豆类、面粉、葡萄糖和曲精均匀搅拌,得曲料;(6)制得料曲;(7)制备银杏酱;(8)发酵:料曲搅拌均匀,发酵制得银杏酱,酱醅呈现红棕色,光泽好,酱香浓重。本发明制得的银杏酱具有银杏所特有的香气与滋味;银杏果实营养丰富,将其作为酱品开发,发挥其营养保健功能的作用,拓宽了银杏的应用范围。

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NO-Patent Citations (1)

    Title
    《德温特数据库》 20060911 无 Chinese medicine comprising ginkgo powder, hackberry tree roots, tourmaline powder nd loess powder and method for making red pepper paste, soy sauce and soybean paste,KR20050055245A , 第DW200658期 2

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    CN-102228227-ANovember 02, 2011合肥工业大学Preparation method of fermented egg sauce
    CN-103461772-ADecember 25, 2013安徽双鹿面粉有限公司一种大蓟面粉的制作方法
    CN-105053964-ANovember 18, 2015河南科技大学Ginkgo sauce and preparation method thereof