核桃黑米香菇酱油的研制  

Development of walnut black rice mushroom soy sauce

作　　者：曹海丽[1] 孙欣[1] 卢晓蕊[1] 

机构地区：[1]北京林业大学生物科学与技术学院食品科学与工程系,北京100083

出　　处：《食品工业科技》2005年第1期132-134,共3页Science and Technology of Food Industry

摘　　要：在国内首次采用脱脂核桃蛋白为主要原料,首次采用核 桃饼、黑米、香菇新型原料配方组合,不添加大豆,经过微 生物发酵,生产出核桃黑米香菇酱油,并且采用特殊生产 工艺,添加了核桃小分子多肽浓缩液,产品富含核桃多 肽、香菇多糖和黑米色素等生物活性物质,能够补肾益 肝、增强肌体免疫力、抗癌、降低血压,与传统酱油不同, 是一种完全新型的功能型酱油。黑米中含有极具药用价 值的天然黄酮类色素--黑米色素,色泽紫黑,酱油中不 再添加人工合成色素。该酱油保持了酱油的传统风味,酱 香浓郁,风味独特,成本低廉,为国内首创。This paper introduced a kind of new functional fermented soy sauce,which is made from walnut cake, black rice and mushroom for the first time at home and abroad. We added concentrate of small walnut polypeptide to the soy by special technics, so it is rich in walnut polypeptide, lentinan and black rice pigment. The natural black rice pigment which is a kind of flavone pigment has great medical value so synthetic pigment is not required any more. The soy sauce has both the traditional flavor and the special. flavor of walnut, black rice and mushroom. This soy sauce is an unprecedented product, and a patent has been applied.

关 键 词：核桃酱油 核桃多肽 香菇多糖 黑米色素 

分 类 号：TS264.21[轻工技术与工程—发酵工程]