CN101999633B - Method for increasing content of isoflavone aglycon in soybean paste - Google Patents
Method for increasing content of isoflavone aglycon in soybean paste Download PDFInfo
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Abstract
The invention provides a method for increasing the content of isoflavone aglycon in soybean paste, relating to a preparation process of the soybean paste and solving the problem that the content of isoflavone aglycon in the traditional soybean paste is lower. The method comprises the following steps of: (1) inoculating Aspergillus oryzae strains to carry out activation and amplified cultivation, so as to obtain a bacterial suspension with a spore density of 5*108cfu/ml; (2) mixing soybean and soybean germ in a certain proportion and adding water and soaking, draining and crushing into particles and cooking, cooling and inoculating, then moving into a yeast chamber and fermenting, and obtaining finished yeast when the activity of the beta-glycuronide in the yeast is more than 400U/g; and (3) crushing the finished yeast, adding water and salt in a certain proportion, mixing evenly and importing into a fermentation tank, and carrying out sealed fermentation at a constant temperature for10-20 days. The total content of the isoflavone aglycon in the soybean paste made by the method of the invention is above 200microgram/g, which is much higher than the Daidzein content of 15-45microgram/g in the market soybean paste.
Description
Technical field
The invention belongs to the food fermentation field, be specifically related to a kind of preparation technology of beans sauce.
Background technology
The origin of beans sauce can pass up to the Zhou Dynasty, in the existing history in 3000 nearly of China's development.The basic principle of beans sauce production is that soybean reaches under the suitable condition in the catalytic action of the various enzymes of Institute of Micro-biology's secretion; The biochemistry of carrying out a series of complicacies changes; Comprising the decomposition of macromolecular substances and the processes such as generation of novel substance, finally become beans sauce with special color, shape.The brewing process of traditional bean jam; It also is the coefficient process of multiple microorganism; And wherein aspergillus oryzae has direct relation because of the delicious degree of the deep or light and taste of the speed of itself and raw material availability, fermenting-ripening, finished color, and in beans sauce sweat, occupied leading position.The main effect of aspergillus oryzae is also to accomplish through its secreted all kinds of biochemical reactions of enzyme catalysis.The enzyme that aspergillus oryzae produces is very complicated; Except that main protease (acid, neutral, alkalescence), peptase, paddy ammonia phthalein amine enzyme, amylase system, cellulase, pectase, esterase and lipase etc., also more and more cause the concern of studying with the producer about the beta-glucosidase that it produced in recent years.
Isoflavones is the one type of secondary metabolite that forms in the soybeans they grow process, and the content in soybean is 0.1% ~ 0.5%, and it has prevention, improves osteoporosis, prophylaxis of cancer and angiocardiopathy and multiple beneficial effect such as delay senility.Isoflavones in the soybean mainly is that the form with glucosides exists, and isoflavone glucoside accounts for 97% of isoflavones total amount, and all the other 3% are isoflavone.Therefore research shows that soybean isoflavone glucoside can not be absorbed by the body through small bowel, is difficult to for human body directly absorbs, and can only rely on just can be absorbed and used after Institute of Micro-biology produces in the colon alpha-glucosidase is hydrolyzed into isoflavone with it.Under suitable enzymatic hydrolysis condition, beta-glucosidase just can be given full play to enzymolysis, farthest isoflavones is converted into aglycon from glucosides.And the beta-glucosidase that aspergillus oryzae can be secreted in the yeast making process of beans sauce; But the focus that present beans sauce yeast-making technology is paid close attention to all is how to improve the aspergillus oryzae white enzyme activity of laying eggs; And the vigor of the vigor of beta-glucosidase in whole yeast making process is extremely low; The result who carries out the beta-glucosidase enzyme activity determination through the Cheng Qu that some manufacturing enterprises are produced shows; Its beta-glucosidase enzyme activity is all between 0 ~ 30 U/g, and this has also just directly caused the low of isoflavone content in the finished product sauce.The result who detects through the content to isoflavone genin in the commercially available beans sauce of part shows that the content of isoflavone genin has only 15 ~ 45 ug/g.
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Summary of the invention
The objective of the invention is for solving the lower problem of content of isoflavone in the existing beans sauce, and a kind of method that improves isoflavone content in the beans sauce is provided.
The step that improves the method for isoflavone content in the beans sauce of the present invention is following: the preparation of (one) bacteria suspension: aspergillus oryzae strain is inoculated into carries out activation and enlarged culture in the fluid nutrient medium, when spore density reaches 5 * 10
8Stop during cfu/ml cultivating, promptly make bacteria suspension; Described fluid nutrient medium is a kind of in Czapek's medium, PDA culture medium or the soya bean juice culture medium; (2) preparation of Cheng Qu: after by ratio of weight and the number of copies 9 parts of cleanings soybean and 1 part of soybean germ after the removal of impurities being mixed, adds 30 parts of water loggings and steep 3 ~ 6h, drain away the water then; Be ground into the particle of 2mm diameter; Raw material after pulverizing is put into the temperature boiling 25 ~ 40min of 115 ~ 125 ℃ in steam sterilizing pot, naturally cool to 30 ℃ then, the ratio that adds the 10ml bacteria suspension by the raw material after the per kilogram boiling is inoculated; Mix postvaccinal raw material thoroughly back and move into the 72 ~ 96h that ferments in 28 ~ 34 ℃, the deep closet of relative humidity 80 ~ 90%; Per therebetween 10 ~ 24h turns over Qu Yici, and every 12h detects once the vigor of beta-glucosidase in the bent material, when beta-glucosidase enzyme activity in the song material during greater than 400 U/g; Fermentation is accomplished, and makes bent; (3) fermentation of beans sauce: after the bent pulverizing of the one-tenth that makes in the step (two); Add into 120 ~ 200% the water of Qu Zhiliang and become 3.3 ~ 6.6% the salt of Qu Zhiliang; Import to sealed thermostat fermentation in the fermentation tank after stirring; At 35 ~ 50 ℃, the condition bottom fermentation 4d of pH5.5 ~ 7.0, stir sauce every day once therebetween; Add into 30 ~ 100% the water of Qu Zhiliang then and become 1.7 ~ 3.4% the salt of Qu Zhiliang; The continued that stirs fermentation 6 ~ 16d; Stir sauce therebetween every day once and detect the total amount of isoflavone in the fermentate; When the total amount of isoflavone during greater than 200 ug/g, fermentation is accomplished, and makes finished product beans sauce.
Wherein the proportioning of soya bean juice culture medium is following: every 100ml soya bean juice leachate adds soluble starch 2 g, potassium dihydrogen phosphate 0.1 g, magnesium sulfate 0.05 g, ammonium sulfate 0.05 g, agar 2 g, natural pH value; Described soya bean juice leachate is the 100g soya bean, adds water 500ml, soaks 4h, boils 3 ~ 4h, and filter liquor is got in the gauze natural filtration, is adjusted to 5 Baume degrees.
The present invention has following beneficial effect:
The present invention is in the process that becomes bent preparation; In raw soybeans, added a certain proportion of soybean germ; Because isoflavone levels can reach 10308 ug/g in the soybean germ; And isoflavone levels is 1868ug/g in the wholegrain soybean, so the adding of soybean germ can effectively promote total isoflavone content in the beans sauce.Simultaneously, with respect to the coefficient traditional zymotic technology of multiple microbial bacteria, the present invention has adopted microorganism pure-blood ferment technology, through being provided with and regulating and control the process conditions in system song and the sweat, makes aspergillus oryzae can produce higher beta-glucosidase enzyme activity.The starter-making temperature of traditional bean jam is generally 38 ~ 40 ℃, fermentation time 30 ~ 36h; And system song of the present invention is the condition bottom fermentation 72 ~ 96h in 28 ~ 34 ℃ of temperature, relative humidity 80 ~ 90%.Through detecting, under the selected yeast-making technology parameter of the present invention, the beta-glucosidase enzyme activity can reach more than the 400U/g, improves more than 20 times than the enzyme activity of traditional handicraft.This has also promoted the conversion ratio that isoflavone glucoside in the follow-up sweat is degraded to isoflavone.The fermentation initial temperature of traditional bean jam is 44 ~ 46 ℃, is warming up to 50 ~ 52 ℃ afterwards; And the present invention adopts ferment at constant temperature, 35 ~ 50 ℃ of selected fermentation initial temperatures, pH5.5 ~ 7.0.It mainly is the requirement of satisfying the protease hydrolytic effect that the temperature of traditional handicraft is provided with; And the fermentation condition that the present invention sets is mainly in order to satisfy the requirement of beta-glucosidase; Make beta-glucosidase farthest give play to its hydrolysis, and then reach the effect that produces the isoflavone maximum.Adopt the finished product beans sauce of method preparation of the present invention, through detecting, wherein the total amount of isoflavone genin has reached more than 200 ug/g, far above the aglycon content value of commercially available beans sauce 15 ~ 45 ug/g.
The specific embodiment
The specific embodiment one: the step of the method for isoflavone content is following in the improved beans sauce of this embodiment:
(1) preparation of bacteria suspension: the activation of (1) bacterial classification: be inoculated into the 50ml soya bean juice culture medium for preparing in advance and sterilize from aspergillus oryzae slant strains picking three pin mycelium, 32r/min cultivates 72h on shaking table, and the spore counting reaches 10
8Cfu/ml is above to get final product; (2) enlarged culture of bacterial classification: above-mentioned zymotic fluid is inoculated into by 2% inoculum concentration in the 1000ml soya bean juice culture medium of sterilization in advance, and 32r/min cultivates 72h on shaking table, when spore density reaches 5 * 10
8Can stop during cfu/ml cultivating, promptly make bacteria suspension.The proportioning of described soya bean juice culture medium is following: every 100ml soya bean juice leachate adds soluble starch 2 g, potassium dihydrogen phosphate 0.1 g, magnesium sulfate 0.05 g, ammonium sulfate 0.05 g, agar 2 g, natural pH value; Soya bean juice leachate is the 100g soya bean, adds water 500ml, soaks 4h, boils 3 ~ 4h, and filter liquor is got in the gauze natural filtration, is adjusted to 5 Baume degrees.Described aspergillus oryzae bacterial classification is obtained by separation, purifying in the beans sauce of traditional northeast.
(2) preparation of Cheng Qu: after by ratio of weight and the number of copies 9 parts of cleanings soybean and 1 part of soybean germ after the removal of impurities being mixed; Add 30 parts of water logging bubble 3h, make 1.5 times that mostly expand into original volume, do not have obvious wrinkle; Drain away the water then; Be ground into the particle of 2mm diameter, the raw material after pulverizing is put into the temperature boiling 40min of 115 ℃ in steam sterilizing pot, well-done and mashed for well with soybean.Naturally cool to 30 ℃ then; The ratio inoculation that adds the 10ml bacteria suspension in the raw material after the per kilogram boiling; Mixing postvaccinal raw material thoroughly back moves in 28 ℃, the deep closet of relative humidity 80% and ferments; And carrying out turning over the first time song in 10h, 20h carries out turning over the second time song, turns over Qu Yici in after this per 24 hours.Every 12h detects once the vigor of beta-glucosidase in the bent material between yeast phase, and when fermenting to 72h, bent material inside and outside is covered with white hypha; Have yellowish (green) look spore to produce, newss bent fragrance arranged, detect bent expect in the beta-glucosidase enzyme activity be 435 U/g; Fermentation is accomplished, and makes bent.Wherein, the enzyme biopsy survey method of beta-glucosidase adopts: Liang Huazheng, Liu Fuliang, Peng Lingxi. and Wu Zhi plum geniposide is the method that substrate is measured the beta-glucosidase enzyme activity. Food Science, the detection method in 2006,04,15.
(3) fermentation of beans sauce: after the bent pulverizing of the one-tenth that makes in the step (two); Add into 120% the water of Qu Zhiliang and become 3.3% the salt of Qu Zhiliang; Import in the fermentation tank sealed thermostat fermentation after stirring,, stir sauce every day once therebetween at 35 ℃, the condition bottom fermentation 4d of pH5.5; Add into 30% the water of Qu Zhiliang then and become 1.7% the salt of Qu Zhiliang; The continued that stirs fermentation; Stir sauce therebetween every day once and detect the total amount of isoflavone in the fermentate, when fermentation during to 10d, the total amount that detects isoflavone is 212 ug/g; This moment, fermentation was accomplished, and made finished product beans sauce.Wherein, the detection method of isoflavone genin total amount adopts in the beans sauce: Liu Pingping, Li Yunzheng, Zhang Qingshan. osajin The Chemical Constituents in the soybean. and fine chemistry industry, 2004,21 (3): the detection method in 200 ~ 201.
This embodiment is in the process that becomes bent preparation; In raw soybeans, added a certain proportion of soybean germ; Because isoflavone levels can reach 10308 ug/g in the soybean germ; And isoflavone levels is 1868ug/g in the wholegrain soybean, so the adding of soybean germ has effectively promoted total isoflavone content in the beans sauce.Simultaneously; With respect to the coefficient traditional zymotic technology of multiple microbial bacteria; This embodiment has adopted microorganism pure-blood ferment technology, through being provided with and regulating and control the process conditions in system song and the sweat, makes aspergillus oryzae can produce higher beta-glucosidase enzyme activity.35 ℃ of the selected fermentation initial temperatures of this embodiment, pH5.5 can satisfy the requirement of beta-glucosidase, makes beta-glucosidase farthest give play to its hydrolysis, and then reaches the effect that produces the isoflavone maximum.Through detecting, under the selected yeast-making technology parameter of this embodiment, the beta-glucosidase enzyme activity can reach 435U/g, far above 0 ~ 30 U/g of traditional handicraft.Adopt the finished product beans sauce of this embodiment preparation, through detecting, wherein the total amount of isoflavone genin has reached 212 ug/g, far above the aglycon content value of commercially available beans sauce 15 ~ 45 ug/g.
The specific embodiment two: the step of the method for isoflavone content is following in the improved beans sauce of this embodiment:
(1) preparation of bacteria suspension: be inoculated into the 50ml Czapek's medium for preparing in advance and sterilize from aspergillus oryzae slant strains picking three pin mycelium, 32r/min cultivates 72h on shaking table, and the spore counting reaches 10
8Cfu/ml is above to get final product; Above-mentioned zymotic fluid is inoculated in the 1000ml Czapek's medium of sterilization in advance by 2% inoculum concentration, and 32r/min cultivates 72h on shaking table, when spore density reaches 5 * 10
8Can stop during cfu/ml cultivating, promptly make bacteria suspension.
(2) preparation of Cheng Qu: after by ratio of weight and the number of copies 9 parts of cleanings soybean and 1 part of soybean germ after the removal of impurities being mixed; Add 30 parts of water logging bubble 6h, make 1.5 times that mostly expand into original volume, do not have obvious wrinkle; Drain away the water then; Be ground into the particle of 2mm diameter, the raw material after pulverizing is put into the temperature boiling 25min of 125 ℃ in steam sterilizing pot, well-done and mashed for well with soybean.Naturally cool to 30 ℃ then; The ratio inoculation that adds the 10ml bacteria suspension in the raw material after the per kilogram boiling; Mixing postvaccinal raw material thoroughly back moves in 34 ℃, the deep closet of relative humidity 90% and ferments; And carrying out turning over the first time song in 10h, 20h carries out turning over the second time song, turns over Qu Yici in after this per 24 hours.Every 12h detects once the vigor of beta-glucosidase in the bent material between yeast phase, and when fermenting to 84h, bent material inside and outside is covered with white hypha; Have yellowish (green) look spore to produce, newss bent fragrance arranged, detect bent expect in the beta-glucosidase enzyme activity be 412 U/g; Fermentation is accomplished, and makes bent.
(3) fermentation of beans sauce: after the bent pulverizing of the one-tenth that makes in the step (two); Add into 200% the water of Qu Zhiliang and become 6.6% the salt of Qu Zhiliang; Import in the fermentation tank sealed thermostat fermentation after stirring,, stir sauce every day once therebetween at 50 ℃, the condition bottom fermentation 4d of pH6.0; Add into 100% the water of Qu Zhiliang then and become 3.4% the salt of Qu Zhiliang; The continued that stirs fermentation; Stir sauce therebetween every day once and detect the total amount of isoflavone in the fermentate, when fermentation during to 15d, the total amount that detects isoflavone is 223 ug/g; This moment, fermentation was accomplished, and made finished product beans sauce.
The Cheng Quzhong beta-glucosidase enzyme activity that adopts this embodiment to process is 412U/g, and the total amount of isoflavone genin is 223 ug/g in the finished product beans sauce, far above the aglycon content value of commercially available beans sauce 15 ~ 45 ug/g.
The specific embodiment three: the step of the method for isoflavone content is following in the improved beans sauce of this embodiment:
(1) preparation of bacteria suspension: be inoculated into the 50ml PDA culture medium for preparing in advance and sterilize from aspergillus oryzae slant strains picking three pin mycelium, 32r/min cultivates 72h on shaking table, and the spore counting reaches 10
8Cfu/ml is above to get final product; (2) above-mentioned zymotic fluid is inoculated into by 2% inoculum concentration in the 1000ml PDA culture medium of sterilization in advance, 32r/min cultivates 72h on shaking table, when spore density reaches 5 * 10
8Can stop during cfu/ml cultivating, promptly make bacteria suspension.
(2) preparation of Cheng Qu: after by ratio of weight and the number of copies 9 parts of cleanings soybean and 1 part of soybean germ after the removal of impurities being mixed; Add 30 parts of water logging bubble 5h, make 1.5 times that mostly expand into original volume, do not have obvious wrinkle; Drain away the water then; Be ground into the particle of 2mm diameter, the raw material after pulverizing is put into the temperature boiling 30min of 120 ℃ in steam sterilizing pot, well-done and mashed for well with soybean.Naturally cool to 30 ℃ then; The ratio inoculation that adds the 10ml bacteria suspension in the raw material after the per kilogram boiling; Mixing postvaccinal raw material thoroughly back moves in 32 ℃, the deep closet of relative humidity 85% and ferments; And carrying out turning over the first time song in 10h, 20h carries out turning over the second time song, turns over Qu Yici in after this per 24 hours.Every 12h detects once the vigor of beta-glucosidase in the bent material between yeast phase, and when fermenting to 96h, bent material inside and outside is covered with white hypha; Have yellowish (green) look spore to produce, newss bent fragrance arranged, detect bent expect in beta-glucosidase enzyme activity when being 428 U/g; Fermentation is accomplished, and makes bent.
(3) fermentation of beans sauce: after the bent pulverizing of the one-tenth that makes in the step (two); Add into 150% the water of Qu Zhiliang and become 4% the salt of Qu Zhiliang; Import in the fermentation tank sealed thermostat fermentation after stirring,, stir sauce every day once therebetween at 40 ℃, the condition bottom fermentation 4d of pH6.5; Add into 50% the water of Qu Zhiliang then and become 5% the salt of Qu Zhiliang; The continued that stirs fermentation; Stir sauce therebetween every day once and detect the total amount of isoflavone in the fermentate, when fermentation during to 20d, the total amount that detects isoflavone is 231 ug/g; This moment, fermentation was accomplished, and made finished product beans sauce.
The Cheng Quzhong beta-glucosidase enzyme activity that adopts this embodiment to process is 428U/g, and the total amount of isoflavone genin is 231ug/g in the finished product beans sauce, far above the aglycon content value of commercially available beans sauce 15 ~ 45 ug/g.
The specific embodiment four: the step of the method for isoflavone content is following in the improved beans sauce of this embodiment:
(1) preparation of bacteria suspension: be inoculated into the 50ml soya bean juice culture medium for preparing in advance and sterilize from aspergillus oryzae slant strains picking three pin mycelium, 32r/min cultivates 72h on shaking table, and the spore counting reaches 10
8Cfu/ml is above to get final product; Above-mentioned zymotic fluid is inoculated into by 2% inoculum concentration in the 1000ml soya bean juice culture medium of sterilization in advance, and 32r/min cultivates 72h on shaking table, when spore density reaches 5 * 10
8Can stop during cfu/ml cultivating, promptly make bacteria suspension.
(2) preparation of Cheng Qu: after by ratio of weight and the number of copies 90kg being cleared up soybean and 10kg soybean germ after the removal of impurities and mixes, adds 30 parts of water loggings and steep 3h, make 1.5 times that mostly expand into original volume; There is not obvious wrinkle; Drain away the water then, be ground into the particle of 2mm diameter, the raw material after pulverizing is placed pallet; And put into 121 ℃ of autoclaving 30min of vertical steam sterilizing case, well-done and mashed for well with soybean.Naturally cool to 30 ℃ then; Raw material after boiling adds the 1000ml bacteria suspension, ferments in the deep closet of 28 ℃ of immigrations after postvaccinal raw material is mixed thoroughly, relative humidity 80%, and carries out turning over the first time song in 10h; 20h carries out turning over the second time song, turns over Qu Yici in after this per 24 hours.Every 12h detects once the vigor of beta-glucosidase in the bent material between yeast phase, and when fermenting to 84h, bent material inside and outside is covered with white hypha; Have yellowish (green) look spore to produce, newss bent fragrance arranged, detect bent expect in the beta-glucosidase enzyme activity be 426U/g; Fermentation is accomplished, and makes bent.
(3) fermentation of beans sauce: after the bent pulverizing of the one-tenth that makes in the step (two); Add 300kg water and 27kg salt; Import in the fermentation tank sealed thermostat fermentation after the sauce machine stirs with stirring,, stir sauce every day once therebetween at 36 ℃, the condition bottom fermentation 4d of pH7.0; Add 65kg water and 13.5kg salt then, the continued that stirs fermentation is stirred sauce therebetween every day once and detect the total amount of isoflavone in the fermentate; When fermenting to 20d; The total amount that detects isoflavone is 242ug/g, and this moment, fermentation was accomplished, and made finished product beans sauce.
The Cheng Quzhong beta-glucosidase enzyme activity that adopts this embodiment to process is 428U/g, and the total amount of isoflavone genin is 231ug/g in the finished product beans sauce, far above the aglycon content value of commercially available beans sauce 15 ~ 45 ug/g.
Claims (4)
1. method that can improve isoflavone content in the beans sauce is characterized in that the step of this method is following:
(1) preparation of bacteria suspension: aspergillus oryzae strain is inoculated into carries out activation and enlarged culture in the fluid nutrient medium, when spore density reaches 5 * 10
8Stop during cfu/ml cultivating, promptly make bacteria suspension; Described fluid nutrient medium is a kind of in Czapek's medium, PDA culture medium or the soya bean juice culture medium;
(2) preparation of Cheng Qu: after by ratio of weight and the number of copies 9 parts of cleanings soybean and 1 part of soybean germ after the removal of impurities being mixed, adds 30 parts of water loggings and steep 3 ~ 6h, drain away the water then; Be ground into the particle of 2mm diameter; Raw material after pulverizing is put into the temperature boiling 25 ~ 40min of 115 ~ 125 ℃ in steam sterilizing pot, naturally cool to 30 ℃ then, the ratio that adds the 10ml bacteria suspension by the raw material after the per kilogram boiling is inoculated; Mix postvaccinal raw material thoroughly back and move into the 72 ~ 96h that ferments in 28 ~ 34 ℃, the deep closet of relative humidity 80 ~ 90%; Per therebetween 10 ~ 24h turns over Qu Yici, and every 12h detects once the vigor of beta-glucosidase in the bent material, when beta-glucosidase enzyme activity in the song material during greater than 400 U/g; Fermentation is accomplished, and makes bent;
(3) fermentation of beans sauce: after the bent pulverizing of the one-tenth that makes in the step (two); Add into 120 ~ 200% the water of Qu Zhiliang and become 3.3 ~ 6.6% the salt of Qu Zhiliang; Import to sealed thermostat fermentation in the fermentation tank after stirring; At 35 ~ 50 ℃, the condition bottom fermentation 4d of pH5.5 ~ 7.0, stir sauce every day once therebetween; Add into 30 ~ 100% the water of Qu Zhiliang then and become 1.7 ~ 3.4% the salt of Qu Zhiliang; The continued that stirs fermentation 6 ~ 16d; Stir sauce therebetween every day once and detect the total amount of isoflavone in the fermentate; When the total amount of isoflavone during greater than 200 ug/g, fermentation is accomplished, and makes finished product beans sauce.
2. a kind of method that improves isoflavone content in the beans sauce according to claim 1; It is characterized in that: the proportioning of the soya bean juice culture medium in the step () is following: every 100ml soya bean juice leachate adds soluble starch 2 g; Potassium dihydrogen phosphate 0.1 g, magnesium sulfate 0.05 g, ammonium sulfate 0.05 g; Agar 2 g, natural pH value; Described soya bean juice leachate is the 100g soya bean, adds water 500ml, soaks 4h, boils 3 ~ 4h, and filter liquor is got in the gauze natural filtration, is adjusted to 5 Baume degrees.
3. a kind of method that improves isoflavone content in the beans sauce according to claim 1 is characterized in that: the raw material after will pulverizing in the step (two) is put into the temperature boiling 35min of 120 ℃ in steam sterilizing pot.
4. a kind of method that improves isoflavone content in the beans sauce according to claim 3 is characterized in that: mix postvaccinal raw material thoroughly back in the step (two) and move in 30 ℃, the deep closet of relative humidity 85% and ferment.
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| CN118000387A (en) * | 2024-03-12 | 2024-05-10 | 渤海大学 | Preparation method of high aglycone type heterologous Huang Tonggong curved beans |
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| CN1373206A (en) * | 2001-02-28 | 2002-10-09 | 三照全盛特有限公司株式会社 | Leaven made from soybean germ, method for preparing same and sauces made therewith |
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| CN1373206A (en) * | 2001-02-28 | 2002-10-09 | 三照全盛特有限公司株式会社 | Leaven made from soybean germ, method for preparing same and sauces made therewith |
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| Title |
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| 刘婧美 |
| 刘颖 |
| 刘颖;刘婧美;王佳瑞;马永强.传统发酵豆酱高β-葡萄糖苷酶活力制曲工艺研究.《食品与机械》.2009,第25卷(第9期),134-138. * |
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